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Why Food Matters (Why X Matters Series)
by Paul FreedmanFrom the author of Ten Restaurants That Changed America, an exploration of food&’s cultural importance and its crucial role throughout human history&“A rich and fascinating narrative that reaches deep into the historical and cultural larder of societal experience, powerfully illustrating the myriad ways that food matters as an essential condiment for humanity.&”—Danny Meyer, founder of Union Square Hospitality Group and Shake Shack Why does food matter? Historically, food has not always been considered a serious subject on par with, for instance, a performance art like opera or a humanities discipline like philosophy. Necessity, ubiquity, and repetition contribute to the apparent banality of food, but these attributes don&’t capture food&’s emotional and cultural range, from the quotidian to the exquisite. In this short, passionate book, Paul Freedman makes the case for food&’s vital importance, stressing its crucial role in the evolution of human identity and human civilizations. Freedman presents a highly readable and illuminating account of food&’s unique role in our lives, a way of expressing community and celebration, but also divisive with regard to race, cultural difference, gender, and geography. This wide-ranging book is a must-read for food lovers and all those interested in how cultures and identities are formed and maintained.
Why Gut Microbes Matter: Understanding Our Microbiome (Fascinating Life Sciences)
by Harry J. FlintGiven the at times confusing new information concerning the human microbiome released over the last few years, this book seeks to put the research field into perspective for non-specialists. Addressing a timely topic, it breaks down recent research developments in a way that everyone with a scientific background can understand.The book discusses why microorganisms are vital to our lives and how our nutrition influences the interaction with our own gut bacteria. In turn, it goes into more detail on how microbial communities are organised and why they are able to survive in the unique environment of our intestines. Readers will also learn about how their personal microbial profile is as unique as their fingerprint, and how it can be affected by a healthy or unhealthy lifestyle. Thanks to the open and easy-to-follow language used, the book offers an overview for all readers with a basic understanding of biology, and sheds new light on this fascinating and important part of our bodies.
Why Kids Make You Fat
by Mark MacdonaldOur children are bundles of joy who enhance our lives in innumerable ways. We love them beyond question. But let's be honest . . . they take a lot of time. For most of us, that means less regular workouts and not enough time to prepare healthy meals at home. It's a struggle just to get to the gym once a month and put nutritious food on the table. Even worse for your waistline are those tempting snacks in the fridge and the little extras kids leave on the plate.Mark Macdonald knows this firsthand. A New York Times bestselling author, nutritionist, and fitness guru, he gained thirty-five pounds in the two years after the birth of his son. For women, like his wife, Abbi, it is even harder . . . they have to gain weight with each pregnancy, and then attempt to shed those pounds in the midst of stressful demands from the newborn--and often a severe lack of sleep. But we all face a choice: when we notice those pounds packing on, will we evolve, make changes, and reclaim our health? Or will we allow our health to enter that awful downward spiral?Mark and Abbi know it is possible to reclaim your body, even in the throes of parenting. With this eight-week program, Mark has helped thousands of parents lose up to thirty pounds and rediscover the energy they thought was gone for good. The step-by-step program has three phases: Phase One, Detox, cleanses your body and helps you lose your bloat. Phase Two, Ignite, burns fat and melts your belly. Phase Three, Thrive, reprograms your metabolism and allows you to incorporate this new way of eating into a sustainable and enjoyable lifestyle.With a comprehensive diet plan, specific workout regimen, everyday strategies to help parents lose the weight, and incredible success stories with before and after photos, Why Kids Make You Fat . . . and How to Get Your Body Back is a book that will help parents look and feel better than they did even before the kids came along.
Why Nations Fail to Feed the Poor: The Politics of Food Security in Bangladesh
by Mohammad Mozahidul IslamThis book examines the political and economic dimensions of food security in Bangladesh and assesses the role of the state in meeting the challenges of food security. The key concern, which is at the heart of this study, is to explore how Bangladesh responds, when its people go hungry. There are no detailed empirical studies that examine the Bangladesh’s role by providing an historical cum political analysis; however conventional approaches are primarily concerned with a partial diagnosis of the economic or nutritional problems of food security. The book then provides a detailed picture of the missing dimensions of state that include the strength of institutions, the scope of state functions, and other important attributes. In doing so, it uses the concept of neo-patrimonialism to explore the political system of Bangladesh. This book explicates the various impediments to food security, ranging from the process of policy formulation to their implementation mechanisms. It unpacks the structural weaknesses of the Bangladesh's institutional capacity in promoting food security, and, in the process, argues that the root cause of food insecurity is deeply embedded in the nature of the government itself, and the political institutions that link the state and society.
Why She Feels Fat
by Johanna Marie Mcshane Tony PaulsonEating disorders are serious, life-threatening illnesses that often make no sense to family and friends. But to the person involved they make a lot of sense, and are, in fact, a way of coping with life.Sprinkled with over 100 quotes from recovering individuals, Why She Feels Fat explores eating disorders from the inside out to convey the emotional experience and perspectives of those who have them. Decoding the deeper meaning of the statement "I feel fat" is at the heart of this simple and straightforward book that also includes basic information about eating disorders, such as signs, symptoms, medical complications, causes, approaches to treatment, and stages of recovery.
Why Shouldn't I Eat Junk Food?
by Kate Knighton Adam Larkum Nancy LeschnikoffThis is an informative guide to two of the hottest debates surrounding children today: Junk food and healthy eating. Written in a conversational style, this book offers children an approachable source of information on key subjects such as food labelling, the effects of eating too much junk food, the importance of a varied diet and how food is grown. It is accompanied by the witty and vibrant illustrations of Adam Larkum. It is written in conjunction with child nutrition experts.
Why Smart People Make Bad Food Choices: The Invisible Influences that Guide Our Thinking
by Jack A. BoboHarness the Psychology of Food for a Healthy Lifestyle“...essential read for those of us trying to understand the mysteries behind the food choices and eating habits of today's consumer.” —Stephen M Ostroff, MD, former deputy commissioner, Foods and Veterinary Medicine, FDA2021 International Book Awards finalist in Health: Diet & Exercise#1 New Release in Vitamins, Food Counters, Vitamins & Supplements, and Agriculture & Food PolicyAuthor and CEO Jack Bobo is a food psychology expert with over 20 years advising four U. S. Secretaries of State on food and agriculture. He’s here to personally guide you on smarter food choices and improve your quality of life.Overweight America. We have access to more nutrition facts and diet plans now than ever before. Consumers have never known more about nutrition and yet have never been more overweight. For most Americans maintaining a balanced diet is more difficult than doing their taxes. What are we doing wrong?Learn to eat better. Jack Bobo reveals how the psychology of food has been invisibly controlling us, in the grocery aisles, at restaurants, in front of the refrigerator, and in every other place we make crucial food choices. Now behavioral science is changing the way we think about food and showing us how to develop healthy meal plans and deliver more balanced diets.Apply behavioral science to your diet plan. A balanced diet creates healthy routines and a better quality of life. You can move beyond fad diets, pop science, and calls for ever greater willpower. Explore the deeper causes of hidden influences and mental shortcuts our minds use to process information and how they often prevent us from healthy eating habits.You can:Understand the psychology behind hidden influencesMake better food decisionsFear less and enjoy more the food you eatIf you enjoyed books like Eat, Drink, and Be Healthy;SuperLife; How to Be a Conscious Eater; or How Not to Die; you’ll love Why Smart People Make Bad Food Choices.
Why SNAP Works: A Political History—and Defense—of the Food Stamp Program
by Christopher John BossoThe first book to tell the whole story of SNAP and to explain why all Americans should support it. The Supplemental Nutrition Assistance Program is the nation’s largest government effort for helping low-income Americans obtain an adequate diet. How did SNAP, formerly the food stamp program, evolve from a Depression-era effort to use up surplus goods into America’s foundational food assistance program? And how does SNAP survive? Incisive and original, Why SNAP Works is the first book to provide a comprehensive history and evaluation of the nation’s most important food insecurity and poverty alleviation effort. Everyone has an opinion about SNAP, not all of them positive, but its benefits are felt broadly and across party lines. Christopher Bosso makes a clear, nuanced, and impassioned case for protecting this unique food program, exploring its history and breaking down the facts for readers across the political spectrum. Why SNAP Works is an essential book for anyone concerned about food access, poverty, and the "welfare system" in the United States.
Why Vegan?: Eating Ethically (Penguin Great Ideas Ser.)
by Peter SingerIn a world reeling from a global pandemic, never has a treatise on veganism—from our foremost philosopher on animal rights—been more relevant or necessary. “Peter Singer may be the most controversial philosopher alive; he is certainly among the most influential.” —The New Yorker Even before the publication of his seminal Animal Liberation in 1975, Peter Singer, one of the greatest moral philosophers of our time, unflinchingly challenged the ethics of eating animals. Now, in Why Vegan?, Singer brings together the most consequential essays of his career to make this devastating case against our failure to confront what we are doing to animals, to public health, and to our planet. From his 1973 manifesto for Animal Liberation to his personal account of becoming a vegetarian in “The Oxford Vegetarians” and to investigating the impact of meat on global warming, Singer traces the historical arc of the animal rights, vegetarian, and vegan movements from their embryonic days to today, when climate change and global pandemics threaten the very existence of humans and animals alike. In his introduction and in “The Two Dark Sides of COVID-19,” cowritten with Paola Cavalieri, Singer excoriates the appalling health hazards of Chinese wet markets—where thousands of animals endure almost endless brutality and suffering—but also reminds westerners that they cannot blame China alone without also acknowledging the perils of our own factory farms, where unimaginably overcrowded sheds create the ideal environment for viruses to mutate and multiply. Spanning more than five decades of writing on the systemic mistreatment of animals, Why Vegan? features a topical new introduction, along with nine other essays, including: • “An Ethical Way of Treating Chickens?,” which opens our eyes to the lives of the birds who end up on so many plates—and to the lives of their parents; • “If Fish Could Scream,” an essay exposing the utter indifference of commercial fishing practices to the experiences of the sentient beings they scoop from the oceans in such unimaginably vast numbers; • “The Case for Going Vegan,” in which Singer assembles his most powerful case for boycotting the animal production industry; • And most recently, in the introduction to this book and in “The Two Dark Sides of COVID-19,” Singer points to a new reason for avoiding meat: the role eating animals has played, and will play, in pandemics past, present, and future. Written in Singer’s pellucid prose, Why Vegan? asserts that human tyranny over animals is a wrong comparable to racism and sexism. The book ultimately becomes an urgent call to reframe our lives in order to redeem ourselves and alter the calamitous trajectory of our imperiled planet.
Why Veganism Matters: The Moral Value of Animals (Critical Perspectives on Animals: Theory, Culture, Science, and Law)
by Gary FrancioneMost people care about animals, but only a tiny fraction are vegan. The rest often think of veganism as an extreme position. They certainly do not believe that they have a moral obligation to become vegan.Gary L. Francione—the leading and most provocative scholar of animal rights theory and law—demonstrates that veganism is a moral imperative and a matter of justice. He shows that there is a contradiction in thinking that animals matter morally if one is also not vegan, and he explains why this belief should logically lead all who hold it to veganism. Francione dismantles the conventional wisdom that it is acceptable to use and kill animals as long as we do so “humanely.” He argues that if animals matter morally, they must have the right not to be used as property. That means that we cannot eat them, wear them, use them, or otherwise treat them as resources or commodities.Why Veganism Matters presents the case for the personhood of nonhuman animals and for veganism in a clear and accessible way that does not require any philosophical or legal background. This book offers a persuasive and powerful argument for all readers who care about animals but are not sure whether they have a moral obligation to be vegan.
Why We Age: from Healthy Aging
by Andrew WeilAll living beings grow from young to old. From Dr. Andrew Weil’s bestselling and authoritative guide—this companionable and easily digestible selection explains exactly what causes bodies to age. Covering inflammation and oxidization as well as the role played by genetics and free radicals, Dr. Weil reveals just how ill-advised the obsession with life extension is, and demonstrates in no uncertain terms the urgent need to focus on improving the quality of the life we do have to live by minimizing the distress caused by disease and by aging naturally and gracefully.
Why We Cook: Women on Food, Identity, and Connection
by Lindsay GardnerJoin the conversation . . .With more than one hundred women restaurateurs, activists, food writers, professional chefs, and home cooks—all of whom are changing the world of food. Featuring essays, profiles, recipes, and more, Why We Cook is curated and illustrated by author and artist Lindsay Gardner, whose visual storytelling gifts bring nuance and insight into their words and their work, revealing the power of food to nourish, uplift, inspire curiosity, and effect change.&“Prepare to be blown away by Lindsay Gardner&’s illustrations. Her gift as an artist is part of this fluid conversation about food with some of the most intriguing women, and you&’ll never want it to end. Why We Cook highlights our voices and varied perspectives in and out of the kitchen and empowers us to reclaim our place in it.&” —Carla Hall, chef, television personality, and author of Carla Hall&’s Soul Food&“Why We Cook is a wonderful, heartwarming antidote to these trying times, and a powerful testament to unity through food.&” —Anita Lo, chef and author of Solo and Cooking Without Borders&“This book is a beautiful object, but it&’s also much more than that: an essay collection, a trove of recipes, a guidebook for how we might use food to fight for and further justice. The women in its pages remind us that it&’s in the kitchen, in the field, and around the table that we do our most vital work as human beings—and that, now more than ever, we must.&” —Molly Wizenberg, author of A Homemade Life and The Fixed Stars
Why We Get Fat: And What to Do About It
by Gary TaubesAn eye-opening, myth-shattering examination of what makes us fat, from acclaimed science writer Gary Taubes.In his New York Times best seller, Good Calories, Bad Calories, Taubes argued that our diet's overemphasis on certain kinds of carbohydrates--not fats and not simply excess calories--has led directly to the obesity epidemic we face today. The result of thorough research, keen insight, and unassailable common sense, Good Calories, Bad Calories immediately stirred controversy and acclaim among academics, journalists, and writers alike. Michael Pollan heralded it as "a vitally important book, destined to change the way we think about food." Building upon this critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, Taubes now revisits the urgent question of what's making us fat--and how we can change--in this exciting new book. Persuasive, straightforward, and practical, Why We Get Fat makes Taubes's crucial argument newly accessible to a wider audience.Taubes reveals the bad nutritional science of the last century, none more damaging or misguided than the "calories-in, calories-out" model of why we get fat, and the good science that has been ignored, especially regarding insulin's regulation of our fat tissue. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid? Packed with essential information and concluding with an easy-to-follow diet, Why We Get Fat is an invaluable key in our understanding of an international epidemic and a guide to what each of us can do about it.From the Hardcover edition.
Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism
by Melanie JoyAn Introduction to Carnism."An important and groundbreaking contribution to the struggle for the welfare of animals." — Yuval Harari, New York Times best-selling author of Sapiens: A Brief History of Humankind"An absorbing examination of why humans feel affection and compassion for certain animals but are callous to the suffering of others." — Publishers WeeklyWhy We Love Dogs, Eat Pigs, and Wear Cows offers an absorbing look at what social psychologist Melanie Joy calls carnism, the belief system that conditions us to eat certain animals when we would never dream of eating others. Carnism causes extensive animal suffering and global injustice, and it drives us to act against our own interests and the interests of others without fully realizing what we are doing. Becoming aware of what carnism is and how it functions is vital to personal empowerment and social transformation, as it enables us to make our food choices more freely—because without awareness, there is no free choice.
Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism
by Melanie Joy John RobbinsIn this paperback edition is a foreword by activist and author John Robbins and a reader's group study guide. This groundbreaking work, voted one of the top ten books of 2010 by VegNews Magazine, offers an absorbing look at why and how humans can so wholeheartedly devote ourselves to certain animals and then allow others to suffer needlessly, especially those slaughtered for our consumption. <P><P> Social psychologist Melanie Joy explores the many ways we numb ourselves and disconnect from our natural empathy for farmed animals. She coins the term "carnism" to describe the belief system that has conditioned us to eat certain animals and not others. <P><P> In Why We Love Dogs, Eat Pigs, and Wear Cows Joy investigates factory farming, exposing how cruelly the animals are treated, the hazards that meatpacking workers face, and the environmental impact of raising 10 billion animals for food each year. Controversial and challenging, this book will change the way you think about food forever.
Why We Need Water (Pictureback(R))
by Cynthia Ines MangualAn all-new storybook, with over 30 stickers, Based on Netflix's Waffles + Mochi, which is prodcued by President Barack and Michelle Obama&’s production company, Higher Ground! Before Waffles and Mochi can make a special meal for their friends, they need to learn about a very important ingredient—water. Follow them around the world as they learn how necessary water is and the different ways it can be used. Children ages 3 to 7 who love Netflix's new show about friendship and fun-filled eating will enjoy this full-color storybook that includes over 30 stickers. Join Waffles and Mochi for global adventures that reveal the stories behind our food. Produced by President Barack and Michelle Obama&’s Higher Ground and streaming on Netflix, Waffles + Mochi is an entertaining mix of puppetry, animation, celebrity chefs, and famous guest stars. This delightful new show introduces young children and their families to a world of cooking and fearless eating.
Why Weight?: A Workbook for Ending Compulsive Eating
by Geneen RothPut an end to bingeing and dieting-forever!With the publication of her ground-breaking books, Feeding the Hungry Heart, and Breaking Free From Compulsive Eating, Geneen Roth has helped hundred of thousands of people win their battle against the destructive binge-diet cycle. Now this remarkable companion workbook shows compulsive eaters-in a constructive, non-judgmental way-how to stop using food as a substitute for handling difficult emotions or situations . . . and how to enjoy eating and still lose weight naturally. By using the liberating exercises and techniques developed by Geneen Roth in her highly succesful Breaking Free® workshops, dieters, who've tried every conceivable diet-losing weight again and again, only to gain it back-and bingers, who are harming their health, can learn wholesome, beneficial ways to achieve their goals. This proven program offers reassuring guidlines on:* Letting food become a source of pleasure rather than anxiety* Kicking the scale-watching the habit-forever!* Recognizing the difference between physical and emotional hungers* Learning to say no* Listening to, and trusting, your body's hunger and fullness signals* Distinguishing forbidden foods from those you truly want* Uncovering the conflicts that stand between your desire to lose weight and your urge to eat compulsively* Discovering other pleasures besides food
Why Women Need Fat
by Lassek William D.The groundbreaking discovery that shows why women need fat to lose fat. Why do women struggle so much with weight? Can women ever lose weight and keep it off? In this research-driven and counterintuitive book, an anthropologist and a public health doctor team up to answer those questions. Blending anecdotal evidence with hard science, they explain how women's weight is controlled by evolution-but more important- they reveal how a change in diet three decades ago may be the reason women today are bigger than their grandmothers were. Explaining why fat (both in our diet and in our body) is crucial to long-term health, the authors show not only why women tend (and need) to get heavier after having their first child, but also destroy cultural myths like "all fat is bad for you. " Providing a plan that can help any woman achieve a natural, healthy weight- without dieting- Why Women Need Fat not only gives women the tools they need to shed weight, but also a better understanding of why those last five pounds seem impossible to lose. .
Why You Eat What You Eat: The Science Behind Our Relationship With Food
by Rachel HerzAn eye-opening exploration of the psychology of eating in today’s unprecedented North American pantry of abundance, access, and excess. In Why You Eat What You Eat, acclaimed neuroscientist Rachel Herz examines the sensory, psychological, neuroscientific, and physiological factors that influence our eating habits. Herz, who’s been praised for her “ability to cite and explain academic studies in a conversational manner” (Washington Post), uncovers the fascinating and surprising facts that influence food consumption—such as why bringing reusable bags to the grocery store encourages us to buy more treats, how our beliefs can affect how many calories we burn, why TV influences how much we eat, and how what we see and hear changes how food tastes—and reveals useful techniques for improving our experience of food, such as how aromas can help curb cravings and tips on how to resist repeated trips to the buffet table. Why You Eat What You Eat presents our relationship to food as a complicated recipe, whose ingredients—taste, personality, and emotions—combine to make eating a potent and pleasurable experience. Herz weaves curious findings and compelling facts into a narrative that tackles important questions, revealing how psychology, neurology, and physiology shape our relationship with food, and how food alters the relationship we have with ourselves and each other.
The WI Cookbook: The First 100 Years
by Mary GwynnAs the Women's Institute turns 100, this beautifully packaged book, curated by food journalist Mary Gwynn, brings together the 100 best loved members' recipes nationwide. Organised decade by decade, and setting each recipe in its historical and social context, it spans everything from jams and preserves to main courses, puddings and bakes. Nostalgic favourites like Toad in the Hole and Kedgeree feature alongside contemporary hits such as Lamb Pot Roast with Nettle Champ and Italian Lamb with Roasted Sweet Peppers. Here are recipes created during the war to make the most of limited supplies (like Stuffed Cod Steak and Apple and Fig Roll) and ideas to overcome the challenges of food rationing (like Elderberry and Apple Jelly and Corned Beef Hash) to current day recipes such as Venison Steaks with Quick Bearnaise Sauce and finally the WI's own signature cake: The Centenary Fruit Cake from North Yorkshire. Fully illustrated from the archives of the WI, alongside beautiful food photography, this gorgeous cookbook will prove a firm favourite with keen cooks of all ages.
Wic Food Packages: Time For A Change
by Institute of Medicine of the National AcademiesThe Special Supplemental Nutrition Program for Women, Infants, and Children (the WIC program) has promoted the health of low-income families for more than 30 years by providing nutrition education, supplemental food, and other valuable services. The program reaches millions of families every year, is one of the largest nutrition programs in the United States, and is an important investment in the nation’s health. The U.S. Department of Agriculture charged the Institute of Medicine with creating a committee to evaluate the WIC food packages (the list of specific foods WIC participants obtain each month). The goal of the study was to improve the quality of the diet of WIC participants while also promoting a healthy body weight that will reduce the risk of chronic diseases. The committee concluded that it is time for a change in the WIC food packages and the book provides details on the proposed new food packages, summarizes how the proposed packages differ from current packages, and discusses the rationale for the proposed packages.
WIC Nutrition Risk Criteria: A Scientific Assessment
by Committee on Scientific Evaluation of WIC Nutrition Risk CriteriaThis book reviews the scientific basis for nutrition risk criteria used to establish eligibility for participation in the U.S. Department of Agriculture's Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). The volume also examines the specific segments of the WIC population at risk for each criterion, identifies gaps in the scientific knowledge base, formulates recommendations regarding appropriate criteria, and where applicable, recommends values for determining who is at risk for each criterion. Recommendations for program action and research are made to strengthen the validity of nutrition risk criteria used in the WIC program.
The Wicca Cookbook, Second Edition
by Tara Seefeldt Jamie WoodThe spiritual tenets of Wicca are steeped in an inherent reverence for nature and stewardship of the environment. In fact, Wiccan practitioners have been living--and cooking--green since ancient times. In the decade since the first edition of the The Wicca Cookbook cast its spell over culinary history buffs and adventurous cooks everywhere, many readers have asked "What makes a cookbook Wiccan?" The tenth anniversary edition answers that question and more, bringing fresh dimensions to this heady witches' brew with new rituals and delicious recipes. More than 100 dishes, many historically authentic, all meticulously researched, emphasize the use of organic ingredients at their seasonal peak and celebrate all the major pagan holidays: enjoy Stuffed Nasturtiums, Goddess Athena Pitas, and Deva Saffron Bread for the Spring Equinox; serve Elder Flower Chicken, Lilith's Lily Fair Soup, and Wild Woman White Sage Jelly during the Summer Solstice; and Cupid's Cold Slaw, Imbolc Moon Cookies, and Snowflake Cakes make delightful Candlemas treats. Nature-honoring dishes, eco-friendly living tips, and an inclusive message of spirituality make The Wicca Cookbook a unique contribution to the culinary world and a magickal tribute to the pagan spirit.
The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge
by Wickaninnish InnFrom the Wickaninnish Inn--the award-winning Relais & Châteaux property in Tofino, British Columbia--comes a rustically luxurious cookbook to celebrate their sensational west coast cuisinePerched between the majestic old-growth forests of Tofino and the vast expanse of the Pacific Ocean, the Wickaninnish Inn is a destination like no other. In this evocative cookbook, the "Wick," as it is affectionately known, welcomes you into the warmth to share the celebrated cuisine of Inn's The Pointe Restaurant. Since the Wick first opened in 1996, it has been regarded for its rustic elegance, warm hospitality, and incredible west coast cuisine. This cookbook highlights the innovative dishes (and the stories behind them) that have made The Pointe a destination dining experience like no other, and paints a vivid picture of spectacular natural surroundings, west coast life, and scenic ocean-to-table dining. Memorable recipes from the Wick are coupled with signature recipes from current and former chefs--Warren Barr, Rod Butters, Matthias Conradi, Mark Filatow, Justin Laboissiere, Duncan Ly, Andrew Springett, and Matt Wilson--and combine cutting edge techniques with fresh, seasonal ingredients, to create a distinctly contemporary, west coast cookbook. Inside you will find both sophisticated and accessible recipes that speak to the Inn's longstanding commitment to farm- and ocean-fresh ingredients, and strike a harmonious balance between the bounties of land and sea that surround the Inn. The Wickaninnish Cookbook offers a chance to visit life on nature's edge, and discover dishes from one of the most prestigious kitchens in Canada.
Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Won the Biggest, Baddest BBQ Competition in the World (Wicked Good)
by Andy Husbands Chris Hart Andrea Pyenson“The audacious and tasty recipes showcase everything from the modern classics to serious in-your-face barbeque . . . a must for every grill aficionado.” —Chris Schlesinger, coauthor of The Thrill of the GrillHow did two guys from Boston win hundreds of barbecue ribbons, thirty Kansas City Barbecue Society championships, and the biggest prize of them all, the Jack Daniel’s World Championship Invitational Barbecue? By standing over glowing coals and smoking barrels for days on end to develop barbecue recipes not just good, but “wicked good” as they say in New England.Award-winning chefs Andy Husbands and Chris Hart reveal their secrets to competition-winning barbecue—from the actual recipe that won the Jack Daniel’s World Championship Invitational, to the 25-Step Championship Chicken that melts in your mouth and the American Royal First Place Beef Brisket, king of them all, hardest to master and unforgettable to eat when it’s done right.Wicked Good Barbecue ain’t your daddy’s barbecue. It’s just the best you’ve ever tasted. So if you want to cook competition-worthy chow, and you think you’ve got what it takes or want inspiration from the best; crack this book, pick up your tongs, and fire away. Wicked Good Barbecue is your guide to fun, fearless, and fantastic barbecue no matter where you’re from.“Live fire cooking at its wicked BEST! The IQUE team will raise your BBQ IQ.” —Carolyn Wells, PhB, Executive Director and co-founder, Kansas City Barbeque Society“Their prose exudes energy and confidence, and that makes this an entertaining read . . . fervent BBQ diehards with their eyes on a championship will believe their prayers have been answered.” —Library Journal