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The Food Sharing Revolution: How Start-Ups, Pop-Ups, and Co-Ops are Changing the Way We Eat
by Michael S. CarolanMarvin is a contract hog farmer in Iowa. He owns his land, his barn, his tractor, and his animal crates. He has seen profits drop steadily for the last twenty years and feels trapped. Josh is a dairy farmer on a cooperative in Massachusetts. He doesn't own his cows, his land, his seed, or even all of his equipment. Josh has a healthy income and feels like he's made it.In The Food Sharing Revolution, Michael Carolan tells the stories of traditional producers like Marvin, who are being squeezed by big agribusiness, and entrepreneurs like Josh, who are bucking the corporate food system. The difference is Josh has eschewed the burdens of individual ownership and is tapping into the sharing economy.Josh and many others are sharing tractors, seeds, kitchen space, their homes, and their cultures. They are business owners like Dorothy, who opened her bakery with the help of a no-interest, crowd-sourced loan. They are chefs like Camilla, who introduces diners to her native Colombian cuisine through peer-to-peer meal sharing. Their success is not only good for aspiring producers, but for everyone who wants an alternative to monocrops and processed foods.The key to successful sharing, Carolan shows, is actually sharing. He warns that food, just like taxis or hotels, can be co-opted by moneyed interests. But when collaboration is genuine, the sharing economy can offer both producers and eaters freedom, even sovereignty. The result is a healthier, more sustainable, and more ethical way to eat.
The Food Stylist's Handbook: Hundreds of Media Styling Tips, Tricks, and Secrets for Chefs, Artists, Bloggers, and Food Lovers
by Denise Vivaldo Cindie FlanniganAcclaimed food stylist Denise Vivaldo shares the tips and secrets of the trade with cooks and foodies alike who want to become master stylists. It takes a steady hand to arrange the chocolate curls and drizzle the caramel sauce in elaborate designs on top of that sumptuous tiered cake. Whether for food blogs, television, books, magazines, movies, menus, or advertising, food stylists and photographers learn to slice, plate, tweak, and arrange so the dish becomes less a bit of food and more the work of an artisan.With Denise and coauthor Cindie Flannigan’s help, you’ll find out how to get started, what equipment you’ll need, how to find clients, tips to staying successful in the business, and—most importantly—how to craft and style food (and products that appear to be food) so it all looks delicious from every angle.This paperback edition of The Food Stylist’s Handbook has been fully updated and revised to help current culinary professionals, armchair chefs, bloggers, and food photographers understand how to make every picture tell a story.
The Food Swap Diet: Discover the food swaps that will transform your diet and your weight - permanently
by Peta BeeNo more faddy, restrictive diets - The Food Swap Diet is a practical manual for weight loss that provides all the information you need to lose weight permanently. The book compares seemingly similar foods and shows which are friendlier to the waistline, and to your health, allowing you to make the wisest food choices and reduce your daily calorie intake. There's no going hungry, no banned foods and no skipping meals. You'll find hundreds of food swaps that slice anything from 10 to 900 calories per serving so you can choose what to swap to achieve your goal.Comprehensive and informative, the book covers everything from storecupboard and fridge staples, such as breakfast cereals and dairy products, to lunches, ready-meals, drinks, snacks and eating out. You'll also find plenty of guidance on the healthiest choices - they aren't always the ones you think! - and how to make your diet really work for you so that you also gain health as you lose weight.
The Food Swap Diet: Discover the food swaps that will transform your diet and your weight - permanently
by Peta BeeNo more faddy, restrictive diets - The Food Swap Diet is a practical manual for weight loss that provides all the information you need to lose weight permanently. The book compares seemingly similar foods and shows which are friendlier to the waistline, and to your health, allowing you to make the wisest food choices and reduce your daily calorie intake. There's no going hungry, no banned foods and no skipping meals. You'll find hundreds of food swaps that slice anything from 10 to 900 calories per serving so you can choose what to swap to achieve your goal.Comprehensive and informative, the book covers everything from storecupboard and fridge staples, such as breakfast cereals and dairy products, to lunches, ready-meals, drinks, snacks and eating out. You'll also find plenty of guidance on the healthiest choices - they aren't always the ones you think! - and how to make your diet really work for you so that you also gain health as you lose weight.
The Food Talk
by Sanjay RajaIt is every caregiver’s responsibility to teach their kids about healthy eating—the earlier the better. But nutrition has so many gray areas and changing rules that it can be very complicated for kids to figure out on their own. Even we as adults get confused. For example, eating pizza once every couple of weeks may be fine but eating it every day is not. Where do you draw the line? Once a week? Every five days? Every nine days? Furthermore, how do you get a four-year-old to draw the line? The Food Talk shows parents how to teach their young (and older) kids about healthy eating in a way they can easily understand. I offer parents concrete, black-and-white rules for their kids about what is “good” and what is “bad” (for example, green is “good” and added sugar is “bad.”) It is an approach that they can grasp right away and carry with them as they grow into adults. While many books on kids’ nutrition advocate masking healthy foods or sneaking vegetables into more “kid-friendly” junk foods, like hiding spinach in sugar-laden brownies, The Food Talk is totally against tricking kids into eating well. Rather, this book shows parents how to educate their children on how to make the best food choices for their own health. It also makes it easy for parents to set the standard for healthy eating for their young ones. The Food Talk encourages parents to eat with intention and lead by example. We as parents lay down the rules at an early age—as soon as our children start developing their palates. Then as our kids get older, we provide them with more tools and knowledge to make their own informed choices when presented with nutritional gray areas. This 43,000-word book provides actionable steps parents can use to implement changes in their children’s diets at any age. Not only does The Food Talk stand out in the marketplace by providing easy healthy-eating rules that parents can even get their two-year-olds to follow, it is written from the unique perspective of a father with first-hand experience of the high cost of poor nutrition early in life. (That dad also happens to be a former MMA fighter and surgical consultant and founder of a worldwide nutrition and fitness education company dedicated to helping children and adults achieve their nutrition and fitness goals through education and cutting through healthy eating misinformation.) I have been having “the food talk” with my twins with great success since they were old enough to feed themselves.
The Food Therapist: Break Bad Habits, Eat with Intention and Indulge Without Worry
by Shira Lenchewski'If anyone can help us break our longstanding bad eating habits, it's Shira' GWYNETH PALTROW'The Food Therapist is a must-read for anyone who wants to change their eating habits but can't seem to make the shift. Shira makes it relatable and totally doable' LAUREN CONRAD We've all been there. We treat ourselves to some decadent dessert but don't take the time to enjoy it, and then quickly kick ourselves for it. Or we go on a super restrictive diet to only feel incredibly guilt-ridden after splurging on something we shouldn't have. When it comes to food, we are our own biggest critics, and this relationship can become very complicated.In THE FOOD THERAPIST, popular nutritionist Shira Lenchewski, reveals the root cause of our emotional hang-ups around food and our bodies in order to make conscious eating and lifestyle choices that serve achievable goals. Filled with unintimidating, nonjudgmental, and easy-to-execute practices as well as food hacks and simple meal plans, THE FOOD THERAPIST will change your relationship with food into a positive one.
The Food Therapist: Break Bad Habits, Eat with Intention, and Indulge Without Worry
by Shira LenchewskiIf you asked people to post a status update on their relationship with food, most would say "It's Complicated." We aspire to eat healthfully but find ourselves making hasty food choices driven by stress and convenience. Or we treat ourselves to a decadent dessert but feel so guilty we don't even enjoy it. The truth is we can't make good food decisions if we don't deeply examine our relationship with food.In THE FOOD THERAPIST, Shira Lenchewski offers readers an ongoing one-on-one food therapy session, revealing the root causes of our emotional hang-ups around food and providing the necessary tools to overcome them. This practical and judgment-free guide helps readers hone the skills needed to put their get-healthy intentions into daily action, such as planning ahead wisely, tuning into their fullness cues, and harnessing willpower (even when life gets messy).Lenchewski also offers easy-to-follow, tasty recipes aimed at rebalancing our hormones and conquering our cravings without deprivation. THE FOOD THERAPIST is a refreshingly modern resource that helps us finally un-complicate our relationship with food and our bodies. We can then focus our efforts on making thoughtful, healthy choices, day in and day out, which serve our ultimate goals, whatever they may be.
The Food You Crave: Luscious Recipes for a Healthy Life
by Ellie KriegerDo you think that healthy food couldn't possibly taste good? Does the idea of "eating healthy" conjure up images of roughage and steamed vegetables? Author Ellie Krieger, host of Food Network's Healthy Appetite, will change all that. A registered dietitian, Ellie is also a lover and proponent of good, fresh food, simply but deliciously prepared. And she's not about denial--no nonfat foods here, because when you take the fat out of natural foods, in go the chemicals. Don't deny yourself butter--use a pat of it, but put it front and center on those mashed potatoes, so you can revel in it with all your senses.The Food You Craveis all you'll need to change the way you eat and change the way you feel. It contains 200 recipes that cover every meal of the day and every craving you might have. Every recipe contains a complete nutritional breakdown, as well as tips on ingredients and techniques that will keep you eating smart and eating well.
The Food and Feelings Workbook
by Karen R. KoenigAn extraordinary, powerful connection exists between feeling and feeding that, if damaged, may lead to one relying on food for emotional support, rather than seeking authentic happiness. This unique workbook takes on the seven emotions that plague problem eaters - guilt, shame, helplessness, anxiety, disappointment, confusion, and loneliness - and shows readers how to embrace and learn from their feelings. Written with honesty and humor, the book explains how to identify and label a specific emotion, the function of that emotion, and why the emotion drives food and eating problems. Each chapter has two sets of exercises: experiential exercises that relate to emotions and eating, and questionnaires that provoke thinking about and understanding feelings and their purpose. Supplemental pages help readers identify emotions and chart emotional development. The final part of the workbook focuses on strategies for disconnecting feeling from food, discovering emotional triggers, and using one's feelings to get what one wants out of life.
The Food and Wine of France: Eating and Drinking from Champagne to Provence
by Edward BehrA beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods.In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine.France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.
The Food for Life Cookbook: 100+ Recipes Created with ZOE
by Tim SpectorWith more than 100 recipes, this is the only gut health cookbook you need—from the #1 Sunday Times bestselling author of Food for Life and co-founder of the nutrition science company ZOE&“A book full of fantastic recipes and ideas.&”—Yotam Ottolenghi &“Exactly the kind of life-lengthening recipes that inspire me to cook more.&”—Dan Buettner, author of The Blue ZonesIn: 30 plants a week. Out: Calorie counting. In: Fermenting. Out: Ultra-processed foods. But, how?The Food For Life Cookbook takes groundbreaking science on eating well and, in over 100 delicious and achievable recipes, shows just how simple and enjoyable it can be to adapt to a gut-friendly way of eating. Shaped by Tim&’s own experience of transforming the way he eats, as well as common requests from ZOE members, chapters include 15-minute meals, ideas for eating well when the fridge looks bare, and generous feasts and sweet treats for special moments with friends.Recipes include:Raspberry Lemon PancakesBlack Bean Avocado ToastGreen Goddess Chickpea SandwichCarrot and Fennel Salad with Halloumi Butter Bean CaesarEggplant SchnitzelCoconut Spinach LentilsLemon Pistachio LoafChocolate Olive Oil MousseThis impeccably researched cookbook is packed with plant-led inspiration for delicious meals to feed you, your family, and your microbiome. Also included are tips for increasing plant diversity and science-based explanations for the nutritional benefits of the ingredients included. The Food for Life Cookbook is a must-have for every gut-loving home and the perfect gift for anyone who wants to embrace a new way of eating.Quick and simple gut-friendly food that's a pleasure to eat. Food for life.
The Food for Life Cookbook: 100+ Recipes Created with ZOE [A Gut Health Cookbook]
by Tim SpectorMore than 100 "fantastic recipes and ideas&” (Yotam Ottolenghi) for optimizing your gut health from the #1 Sunday Times bestselling author of Food for Life and co-founder of the nutrition science company ZOE.In The Food For Life Cookbook, Tim Spector, professor of genetic epidemiology, guides you through the new science of eating well with over 100 delicious and achievable vegetarian recipes created in collaboration with ZOE, a health science company dedicated to helping you understand your own biology and how that impacts your body's response to food. Shaped by Tim&’s own experience of transforming the way he eats, as well as common requests from readers and ZOE members, The Food for Life Cookbook includes fifteen-minute meals, ideas for creating nutritious meals when the fridge looks bare, and generous feasts and sweet treats for special moments with friends. Tim includes plant-based ingredient swaps throughout. Plus learn more about each ingredient with tips for increasing plant diversity and science-based explanations for the nutritional benefits of the ingredients and recipes included.Recipes include:Raspberry Lemon PancakesSweetcorn FrittersGreen Goddess Chickpea SandwichButter Bean CaesarEggplant SchnitzelLemon Pistachio LoafChocolate Olive Oil MoussePacked with plant-led inspiration for delicious meals to feed you, your family, and your microbiome, The Food for Life Cookbook is a must-have for every gut-loving home and kitchen and the perfect gift for anyone who wants to embrace a new way of eating.Cook for life. Join the food revolution.
The Food in Jars Kitchen: 140 Ways to Cook, Bake, Plate, and Share Your Homemade Pantry
by Marisa McClellanThe book Food in Jars readers have been waiting for: 140 recipes for the preserving kitchen, helping you use up your homemade pantry!Marisa McClellan wants everyone to know that a pantry full of homemade jams, jellies, salsas, and pickles can do a whole lot more than accompany toast. They can add bold bursts of flavor to your home cooking! In her fourth book, she provides 140 recipes for incorporating preserves into everyday dishes. It is as simple as stirring applesauce into a dish of baked oatmeal, brushing apricot jam onto a whole chicken, or building your pasta salad with a jar of pickled vegetables. Recipes include: Jam-Filled Biscuits Preserved Lemon Hummus Strawberry Basil Pizza Jam-Lacquered Chicken Wings Lemon Curd and Blueberry Tart Pantry Sangria With chapters focusing on great ways to use preserves throughout the day and for every meal, readers aren't required to have a specific preserve on hand to work, making this cookbook flexible and easy to use for both experienced and novice canners. As one of the most beloved voices in canning and preserving, Marisa serves as a kitchen muse to help each reader complete the cycle of empty jar to empty jar. Add The Food in Jars Kitchen to your collection, an inspired workhorse of delicious eats.
The Food of Bali
by Wendy HuttonBali's vibrant culture attracts thousands of visitors each year; yet few people have tasted authentic Balinese cooking because it is rarely served in tourist venues. The secrets of the Balinese kitchen are presented for the very first time in this volume, which includes recipes for unusual dishes presented in an easy-to-follow format, alongside a selection of traditional Balinese meat, fish and poultry dishes. With a wealth of information on Balinese culture and gastronomy, The Food of Bali enables the reader to reproduce the enchantment of Bali at home.
The Food of Burma
by Luca Invernizzi Tettoni Claudia Saw LwinBurma, or Myanmar as it is now officially known is a land of golden pagodas, mighty rivers and generous deltas. While the beauty of its countryside has longbeen famous,Burma's cuisine has been something of a secret, up until now. This unique volume of over 60 recipes collected from all over the country, reveals the treasures of Burmese cooking. Discover a cuisine that is unique yet acknowledges the culinary traditions of it's great neighbors: China and India.Among the exciting dishes you can create at home are the national favorite, Rice Noodles in Fish Soup, the tangy Kaffir Lime Salad, or hearty Pork Balls Cooked in Sweet Soya Bean Sauce. Stunning photography coupled with detailed information on ingredients, as well as fascinating insights into the culture of this enigmatic land, makeThe Food of Burma the perfect companion for your adventure into Burmese cuisine
The Food of Burma
by Luca Invernizzi Tettoni Claudia Saw LwinBurma, or Myanmar as it is now officially known, is a land of golden pagodas, mighty rivers and generous deltas. While the beauty of its countryside has long been famous, Burma's cuisine has been something of a secret, up until now. This book chronicles the development and distribution of food in Burma, from the deltas, plains, and mountains, to the great rivers and more. The Food of Burma shows the unique diversity of Burmese food and the manner in which it has developed over the years. Highlight within are chapters detailing traditional meals, cooking methods, celebratory festival food, and traditional ingredients.In addition to the vast amount of information regarding the history of Burmese food, this book also serves as a cookbook with over 60 authentic recipes from all over the country. Among the exciting dishes you can create at home are the national favorite, Rice Noodles in Fish Soup, the tangy Kaffir Lime Salad, or hearty Pork Balls Cooked in Sweet Soya Bean Sauce. Stunning photography coupled with detailed information on ingredients, as well as fascinating insights into the culture of this
The Food of Campanile
by Mark Peel Nancy SilvertonThe Food of Campanile skillfully blends sophistication and simplicity, making the recipes not only mouth-watering but entirely approachable for the home cook.
The Food of Indonesia
by Wendy Hutton Lother Arsana Heinz Von HolzenThe fabled Spice Islands of Indonesia encompass the most astonishing physical and cultural diversity in Asia. This book introduces a sampling of the most popular recipes from across the archipelago. Included are Spicy Padang favorites from West Sumatra, healthy Javanese vegetable creations, succulent satays and barbecued poultry dishes from Bali and Lombok, and unusual recipes from Kalimanta and the remote eastern isles of Indonesia. In addition to the range of exciting recipes, this cookbook acquaints the reader with Indonesia's varied cultural and culinary traditions.The Food of Indonesia presents 79 easy-to-prepare recipes with detailed descriptions of cooking methods and ingredients, enabling you to reproduce the flavors of the Spice Islands at home.
The Food of Israel
by Nelli Sheffer Sherry AnskyThe Food of Israel is the only cookbook that successfully combines the best of Israeli cuisine with the allure of a great destination guide. Find recipes fro some of the best restaurants throughout Israel, including the many influences of the land: from the Middle East, Eastern Europe, and Asia. From piping hot pita bread with spicy za'atar seasoning, Israeli salads made with the finest olive oils to Arabic Malawach, stuffed sardines, and lamb with roasted eggplant, as well as the sweet Mutabeck, a pastry filled with salty sheep cheese and syrup. The modern Israeli palate is as vibrant and varied as its people. There is a recipe sure to please a wide variety of tastes.
The Food of Italy
by Waverley RootRoot shares the stories of an elephant forced to spend the winter of 1551 in the South Tyrol and the dishes named after him, the proper way to bottle Chianti, and the mysteries surrounding the origin of tortellini. Essential reading for travelers—of the armchair and ticketed variety, alike—The Food of Italy, which features decorative maps and illustrations, brings the subtleties of the Italian palate into any home.
The Food of Jamaica
by Eduardo Fuss John DemersThis collection offers the island's best recipes, both traditional and the new, from Jamaica's hottest chefs and restaurants, including Norma Shirley of Norma at the Wharfhouse, Everett Wilkerson of the Sans Souci Lido and James Palmer at Strawberry Hill, to name only a few. Over 60 full-color photographs, all shot on location, illustrate this beautiful collection. Lively essays by food writers John DeMers and Norma Benghiat on the island's culture and history, explanations of special ingredients and easy-to-follow recipes make this the most complete guide to Jamaican food.
The Food of Japan
by Takayuki Kosaki Walter WagnerThese beautiful books offer complete information on ingredients, utensils, and cooking techniques. Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created and enjoyed. Each title contains 70 to 90 beautiful full-color photographs and a range of mouth-watering recipes by some of the area's best chefs.
The Food of Korea
by Masano Kawana Injoo Chun Youngran Baek Jaewoon LeeThis unique volume of over 60 recipes, created by the celebrated chefs of the Sorabol Restaurant in the Shilla Hotel, Seoul, reveals the treasures of Korean cooking. Discover the all-time favorites-Beef Bulgogi, Steamed Chicken with Ginseng, and Stuffed Cucumber Kimchi-as well as other delicious and easy-to-prepare dishes such as Gujeolpan (nine-sectioned royal platter), Shinseolo (vegetables, fish, nuts, vegetables-boiled at the table), Bibimbap (steamed rice with vegetables and red chili bean paste), and Korean Festive Cakes.Stunning location photography, detailed information on ingredients, and insights into the culture of this fascinating country make this book the perfect companion for your adventure into Korean cuisine.
The Food of London: A Culinary Tour of Classic British Cuisine
by Ian Garlick Kathryn HawkinsThe Food of London explores the ethnic influences in multicultural London and discovers the stars behind the 'new London cuisin'. This unique volume of over 60 recipes reveals the treasures of London-style cooking.<P><P> Discover the all-time favorite, Cod & Chips, as well as other delicious and easy to prepare dishes such as Smoked Haddock Tart, Roast Red Leg of Partridge, Pears with Stilton and Walnut Dressing, Port Wine Jelly, Coronation Chicken with Fruity Rice, Baked Lemon Sole, and Sherry Trifle.In addition to the many recipes in this cookbook there is also a vast amount of information on the culinary history of London. Feasts, festivals, and celebrations are also showcased in this book as well as restaurants in London.Stunning location photography, coupled with detailed information on ingredients, as well as fascinating insights into the culture of this much loved city, make The Food of London the perfect companion for your adventure into the cuisine of this great city.
The Food of Morocco
by Fatema HalMoroccan cuisine is a mix of spices, aromatic tagines, and warm, buttery couscous. This unique volume of over 50 authentic recipes reveals the treasures of regional Moroccan cooking. Discover all-time favorites like couscous, caraway soup, b'stilla (pigeon pie), slow-cooked lamb stews, and mechoui (spit-roasted lamb), as well as spicy salads, flat breads, sublime desserts, and, of course, mint tea, the national drink. Stunning location photography and a fascinating introduction to the culture of this fabled kingdom make The Food of Morocco the perfect companion for your adventure into Moroccan cuisine.