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Uncomplicated: Taking the Stress Out of Home Cooking
by Claire TanseyAn indispensable cookbook that introduces a happier, easier way to get a homemade dinner on the table and proves that it doesn't have to be difficult to be delicious. Cooking can be easy, fast, and fun!Claire Tansey is an accomplished chef, but she's also a busy working mom. She knows how to make classic dishes by the traditional method, but after years of working, Claire has figured out a better way of cooking that doesn't take more time than it needs to. In Uncomplicated--featuring over 125 easy-to-make recipes--you'll find out how to make an unforgettable soup just by simmering lentils with a few spices; how to roast a chicken so it's golden and juicy every time; how to make delicious veggie side dishes in five minutes flat; how to make a gorgeous chocolate layer cake with just a bowl and spoon; and how to entertain at home without breaking a sweat. These and many more genius recipes, shortcuts, tips, and tricks will get you excited about cooking and take the stress out of homemade. And, every recipe is tested using a rigorous process so you know it will work just as it should. Claire's tell-it-like-it-is, funny, irreverent tone will make you feel as though she's in your kitchen, showing you how to skip or combine steps, to invite the kids in, to host a dinner party without anxiety, and to remember that food should bring joy, above all else.
The Uncook Book
by Tanya MaherThe Uncook Book by Tanya Maher is the perfect book for anyone who wants to celebrate life through food. Raw food really gives you that opportunity because it gives you so much energy and clarity – but this book is as much about pleasure and enjoying life as it is about health. Offering easy-to-follow, accessible recipes with a modern edge, Tanya draws on her years of experience as a raw food nutritionist and guides you through brilliant basics, fun family favorites and elegant entertaining with living foods.As more and more people begin to appreciate the huge health benefits that a raw food lifestyle offers, Tanya makes it easy to either greatly increase your intake of raw foods or embrace this way of eating for breakfast, lunch and dinner if it feels right for you – while still enjoying a busy social calendar! With beautiful photography, easy-to-source, familiar ingredients, and pull-out information on the benefits they offer your body, these recipes are so tasty that you will want to make them again and again. And if you think you’re going to be deprived of anything at all, there’s even a section on delicious superfood cocktails!
The Uncook Book: The Essential Guide to a Raw Food Lifestyle
by Tanya MaherThe Uncook Book by Tanya Maher is the perfect book for anyone who wants to celebrate life through food. Raw food really gives you that opportunity because it gives you so much energy and clarity - but this book is as much about pleasure and enjoying life as it is about health. Offering easy-to-follow, accessible recipes with a modern edge, Tanya draws on her years of experience as a raw food nutritionist and guides you through brilliant basics, fun family favorites and elegant entertaining with living foods.As more and more people begin to appreciate the huge health benefits that a raw food lifestyle offers, Tanya makes it easy to either greatly increase your intake of raw foods or embrace this way of eating for breakfast, lunch and dinner if it feels right for you - while still enjoying a busy social calendar! With beautiful photography, easy-to-source, familiar ingredients, and pull-out information on the benefits they offer your body, these recipes are so tasty that you will want to make them again and again. And if you think you're going to be deprived of anything at all, there's even a section on delicious superfood cocktails!
Uncorked: The Science of Champagne - Revised Edition
by Gérard Liger-BelairThe spectacular science behind champagne's effervescenceUncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about.Providing an unprecedented close-up view of the beauty in the bubbles, Gérard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are "born" out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne's demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character.Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot—the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure.
Uncorked: My Journey Through the Crazy World of Wine
by Marco PasanellaMarco Pasanella's behind-the-scenes memoir through the world of wine will captivate wine lovers with its story of one man who decided, at age 43, to change his life by opening a wine shop.As Kitchen Confidential and Waiter Rant explored the front and back of the house at restaurants, Uncorked offers a peek behind the curtain of the wine world. Pasanella takes the reader into the underbelly of his store and the industry, which is steeped in history yet fanatical about technology and brimming with larger-than-life personalities. Infused with rich details of his historic waterfront building in New York City and his sojourns to Tuscany, Pasanella's memoir is one of transformation through a project many fantasize about but few commit to. A colorful cast of characters rounds out this fascinating journey through the world of wine.
Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages
by Patrick E. McgovernIn a lively tour around the world and through the millennia, Uncorking the Past tells the compelling story of humanity's ingenious, intoxicating quest for the perfect drink. Following a tantalizing trail of archaeological, chemical, artistic, and textual clues, Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about how humans created and enjoyed fermented beverages across cultures. Along the way, he explores a provocative hypothesis about the integral role such libations have played in human evolution. We discover, for example, that the cereal staples of the modern world were probably domesticated for their potential in making quantities of alcoholic beverages. These include the delectable rice wines of China and Japan, the corn beers of the Americas, and the millet and sorghum drinks of Africa. Humans also learned how to make mead from honey and wine from exotic fruits of all kinds-even from the sweet pulp of the cacao (chocolate) fruit in the New World. The perfect drink, it turns out-whether it be mind-altering, medicinal, a religious symbol, a social lubricant, or artistic inspiration-has not only been a profound force in history, but may be fundamental to the human condition itself.
Uncovering Food Poverty in Ireland: A Hidden Deprivation
by Michael DrewMichael Drew’s review of the causes and effects of food poverty in Ireland offers the first full-length study of this significant and protracted issue that has been exacerbated by COVID-19. The book brings together the complex picture emerging from interviews with users of food aid. Their pathways into and through food poverty are impacted by the policies and practices of government and employers with wide-ranging implications. The work explores the international landscape of food poverty and situates both experiences and responses in a comparative context. It considers how these results contribute to an understanding of the problem and what action should be taken.
Uncultivated: Wild Apples, Real Cider, and the Complicated Art of Making a Living
by null Andy Brennan&“The best wine book I read this year was not about wine."—Eric Asimov, New York TimesToday, food is being reconsidered. It&’s a front-and-center topic in everything from politics to art, from science to economics. We know now that leaving food to government and industry specialists was one of the twentieth century&’s greatest mistakes. The question is where do we go from here.Author Andy Brennan describes uncultivation as a process: It involves exploring the wild; recognizing that much of nature is omitted from our conventional ways of seeing and doing things (our cultivations); and realizing the advantages to embracing what we&’ve somehow forgotten or ignored. For most of us this process can be difficult, like swimming against the strong current of our modern culture.The hero of this book is the wild apple. Uncultivated follows Brennan&’s twenty-four-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of cider making, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist&’s agenda.Apples rank among the most manipulated crops in the world, because not only do farmers want perfect fruit, they also assume the health of the tree depends on human intervention. Yet wild trees live all around us, and left to their own devices, they achieve different forms of success that modernity fails to apprehend. Andy Brennan learned of the health and taste advantages of such trees, and by emulating nature in his orchard (and in his cider) he has also enjoyed environmental and financial benefits. None of this would be possible by following today&’s prevailing winds of apple cultivation.In all fields, our cultural perspective is limited by a parallel proclivity. It&’s not just agriculture: we all must fight tendencies toward specialization, efficiency, linear thought, and predetermined growth. We have cultivated those tendencies at the exclusion of nature&’s full range. If Uncultivated is about faith in nature, and the power it has to deliver us from our own mistakes, then wild apple trees have already shown us the way.&“The book for cider lovers&”—New York Times&“Andy Brennan is a stubborn, thoughtful original, and his apple memoir is powered by inspiring verve and irreverence. Loving apples or cider is not a prerequisite for loving this book. All that is needed is the willingness to follow a vibrant narrative voice driven by the pursuit of dreams.&”—Alice Feiring, author of Naked Wine and For the Love of Wine
Under a Mackerel Sky
by Rick Stein‘All men should strive to learn before they die what they are running from, and to, and why’Rick Stein's childhood in 1950s rural Oxfordshire and North Cornwall was idyllic. His parents were charming and gregarious, their five children much-loved and given freedom typical of the time. As he grew older, the holidays were filled with loud and lively parties in his parents' Cornish barn. But ever-present was the unpredicatible mood of his bipolar father, with Rick frequently the focus of his anger and sadness.When Rick was 18 his father killed himself. Emotionally adrift, Rick left for Australia, carrying a suitcase stamped with his father's initials. Manual labour in the outback followed by adventures in America and Mexico toughened up the naive public schoolboy, but at heart he was still lost and unsure what to do with his life.Eventually, Cornwall called him home. From the entrepreneurial days of his mobile disco, the Purple Tiger, to his first, unlikely unlikely nightclub where much of the time was spent breaking up drink-fuelled fights, Rick charts his personal journey in a way that is both wry and perceptive; engaging and witty.Shortlisted for the Specsavers National Book Awards 2013
Under The Influence
by Ross Macdonald Matthew J. BellamyBeer is to Canada as wine is to France. How Labatt and its allies brewed up a nation of beer drinkers. Celebrate Canada Day with this free ebook from The Walrus magazine. Includes an original documentary from eqhd.
Under Lock & Skeleton Key: A Secret Staircase Mystery (Secret Staircase Mysteries #1)
by Gigi Pandian"Wildly entertaining." —The New York Times Book ReviewA Lefty Nominee for Best Mystery NovelKnown for her wonderfully addictive characters, multiple award-winning author Gigi Pandian introduces her newest heroine in this heartfelt series debut. Under Lock & Skeleton Key layers stunning architecture with mouthwatering food in an ode to classic locked-room mysteries that will leave readers enchanted.An impossible crime. A family legacy. The intrigue of hidden rooms and secret staircases.After a disastrous accident derails Tempest Raj’s career, and life, she heads back to her childhood home in California to comfort herself with her grandfather’s Indian home-cooked meals. Though she resists, every day brings her closer to the inevitable: working for her father’s company. Secret Staircase Construction specializes in bringing the magic of childhood to all by transforming clients’ homes with sliding bookcases, intricate locks, backyard treehouses, and hidden reading nooks.When Tempest visits her dad’s latest renovation project, her former stage double is discovered dead inside a wall that’s supposedly been sealed for more than a century. Fearing she was the intended victim, it’s up to Tempest to solve this seemingly impossible crime. But as she delves further into the mystery, Tempest can’t help but wonder if the Raj family curse that’s plagued her family for generations—something she used to swear didn’t exist—has finally come for her.
Under Pressure: Cooking Sous Vide (The Thomas Keller Library)
by Thomas Keller Harold McGeeA revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.
Under the Olive Tree: Recipes from my Greek Kitchen
by Irini Tzortzoglou'Glorious and sumptuous. From the simplest dishes through to the more complex, Irini totally captures the gastronomy of Greece.' Victoria Hislop'This is my favourite cookbook of the year. A total joy from start to finish.' Russell Norman'A treasure trove of personal and factual information about the food of Greece and its islands.' Simon RoganUnder the Olive Tree is a stunning and user-friendly collection of delicious Greek family recipes from Irini Tzortzoglou, the 2019 champion of MasterChef UK. Including accessible, everyday dishes for the home cook, as well as an entertaining section full of Irini's tips and tricks for when you have a little more time or want to impress your guests. Not only is Irini a fabulous cook, but she is a great teacher who cannot wait to show readers the dishes of her beloved homeland. With over 80 recipes, from breakfasts to quick dinners via salads full of sunshine, and on to feasting for Christmas, Easter and dinner parties, this cookbook is Irini's celebration of Greece. 'These recipes represent me as a cook and diner in that I like to experiment a little in putting flavours together, mixing classic combinations with my own touches.'Recipes include: * Chickpea and cumin fritters with a lemon and coriander yoghurt dip* Cured salmon with star anise, yoghurt and ouzo cream, cucumber and fennel salad* Aubergine topped with bulgur, sultanas, sundried tomatoes and pine nuts* Braised Octopus in Red Wine with Sweetcorn Puree and Pepper Salsa* Moussaka with beef, aubergine and red pepper sauce* Slow-roasted lamb with herbs, lemon, mustard and honey* Olive Oil, Almond and Candied Orange Baklava
Under the Olive Tree: Recipes from my Greek Kitchen
by Irini Tzortzoglou'Glorious and sumptuous. From the simplest dishes through to the more complex, Irini totally captures the gastronomy of Greece.' Victoria Hislop'This is my favourite cookbook of the year. A total joy from start to finish.' Russell Norman'A treasure trove of personal and factual information about the food of Greece and its islands.' Simon RoganUnder the Olive Tree is a stunning and user-friendly collection of delicious Greek family recipes from Irini Tzortzoglou, the 2019 champion of MasterChef UK. Including accessible, everyday dishes for the home cook, as well as an entertaining section full of Irini's tips and tricks for when you have a little more time or want to impress your guests. Not only is Irini a fabulous cook, but she is a great teacher who cannot wait to show readers the dishes of her beloved homeland. With over 80 recipes, from breakfasts to quick dinners via salads full of sunshine, and on to feasting for Christmas, Easter and dinner parties, this cookbook is Irini's celebration of Greece. 'These recipes represent me as a cook and diner in that I like to experiment a little in putting flavours together, mixing classic combinations with my own touches.'Recipes include: * Chickpea and cumin fritters with a lemon and coriander yoghurt dip* Cured salmon with star anise, yoghurt and ouzo cream, cucumber and fennel salad* Aubergine topped with bulgur, sultanas, sundried tomatoes and pine nuts* Braised Octopus in Red Wine with Sweetcorn Puree and Pepper Salsa* Moussaka with beef, aubergine and red pepper sauce* Slow-roasted lamb with herbs, lemon, mustard and honey* Olive Oil, Almond and Candied Orange Baklava
Under the Shade of Olive Trees: Recipes from Jerusalem to Marrakech and Beyond
by Nadia Zerouali Merijn TolDiscover irresistible flavors from across the Arabic world with this cookbook exploring the region’s exquisite cuisine with more than 100 recipes.Dutch writers and cooks Nadia Zerouali and Merijn Tol are in love with the culture and foods of the Mediterranean-Arabian world. They set out on a journey that took them across Morocco and Tunisia, Syria and Lebanon, Sicily and Spain, to experience the rich, exotic flavors of the Middle East. Here, they unpack the secrets to the region’s healthful and intensely flavorful food. They teach the reader about the ingredients—from orange blossom and honey to coriander and argan oil—and how to use them to maximize taste. The region’s food comes alive with color, as illustrated by the luscious photographs that accompany the more than 100 recipes. But it is the taste and texture of the foods that will win readers’ hearts: creamy labne, sweet pomegranate, flaky filo pastry, silky hummus. There are whole grains, such as simple summer bulgur salads and vegetable couscous, and tricks for preparing meat to be as flavorful as possible. Easy enough for cooking novices, Under the Shade of Olive Trees will transport readers to a magical, delicious region of the world.
Under the Table: Saucy Tales from Culinary School
by Katherine DarlingA deliciously entertaining memoir about one woman's adventures in the student kitchens of the legendary French Culinary Institute -- flavored with celebrity chefs, eccentric characters, and mouthwatering recipes.
Under the Tuscan Sun: 20th-Anniversary Edition (Basic Ser.)
by Frances MayesFrances Mayes - widely published poet, gourmet cook and travel writer - opens the door on a wondrous new world when she buys and restores an abandoned villa in the spectacular Tuscan countryside. She finds faded frescoes beneath the whitewash in the dining room, a vineyard under wildly overgrown brambles - and even a wayward scorpion under her pillow. And from her traditional kitchen and simple garden she creates dozens of delicious seasonal recipes, all included in this book. In the vibrant local mar...
Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live
by Dan AhdootA collection of hilarious essays about how food became one man&’s obsession and coping mechanism, and how it came to rule—and sometimes ruin—his relationships, from the Cobra Kai actor, stand-up comic, and host of Food Network&’s Raid the Fridge&“When most people say they have an unhealthy relationship with food, they mean they eat too much of it or too little. When I say I have an unhealthy relationship with food, I mean it&’s what gives my life meaning. That&’s a really dumb way to live your life, as the stories in this book will attest to.&”Despite an impressive résumé as an actor and writer, Dan Ahdoot realized that food has been the through line in the most important moments of his life. Growing up as a middle child, Ahdoot struggled to find his place in the family until he and his father discovered their shared love for la gourmandise. But when the tragic death of his brother pushed his parents to strengthen their Jewish faith and adopt a strictly kosher diet, Ahdoot and his father lost that savored connection.To fill the absence left by his brother and father, Ahdoot began to obsess over food and make it central in all his relationships. This, he admits, is probably crazy, but it makes for good stories. From breaking up with girlfriends over dietary restrictions, to hunting just off the Long Island Expressway, to savoring his grandmother&’s magical food that was his only tactile connection to his family&’s home country of Iran, to jetting off to Italy to dine at the one of the world&’s best restaurants, only to send the risotto back, Ahdoot&’s droll observations on his unconventional adventures bring an absurdly funny yet heartfelt look at what happens when you let your stomach be your guide.
The Underground Culinary Tour: How The New Metrics Of Today's Top Restaurants Are Transforming How America Eats
by Danny Meyer Joseph D'Agnese Damian MogaveroIn the bestselling tradition of Moneyball, The Underground Culinary Tour is a high-octane, behind-the-scenes narrative about how the restaurant industry, historically run by gut and intuition, is being transformed by the use of data. Sixteen years ago, entrepreneur Damian Mogavero brought together an unlikely mix of experts—chefs and code writers—to create a pioneering software company whose goal was to empower restaurateurs, through the use of data, to elevate and enhance the guest experience. Today, his data gathering programs are used by such renown chefs as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Gordon Ramsay, and countless others. Mogavero describes such restaurateurs as the New Guard, and their approach to their art and craft is radically different from that of their predecessors. By embracing data and adapting to the new trends of today’s demanding consumers, these innovative chefs and owners do everything more nimbly and efficiently—from the recipes they create to the wines and craft beers they stock, from the presentations they choreograph to the customized training they give their servers, making restaurants more popular and profitable than ever before. Finally, Damian takes readers behind the scenes of his annual, invitation-only culinary tour for top chefs and industry CEOs, showing us how today’s elite restaurants embrace new trends to create unforgettable meals and transform how we eat. From the glittering nightclubs of Las Vegas to a packed seasonal restaurant on the Long Island Sound, from Brennan’s storied, family-run New Orleans dynasty to today’s high-stakes celebrity chef palaces, The Underground Culinary Tour takes readers on an epicurean adventure they won’t soon forget.From the Hardcover edition.
Understanding Ageing for Nurses and Therapists (Perspectives in Nursing Management and Care for Older Adults)
by Wilfred McSherry Linda Rykkje Susan ThorntonThis volume is a practical resource for all those responsible for caring for older people across health and social care. It provides a comprehensive and holistic approach helping nurses, therapists and social care professionals to better understand the impact of ageing upon the person and wider society. A unique feature of this text is the focus upon positive ageing and the attempt to dispel and challenge some of the myths, prejudices and negative attitudes that still prevail towards ageing and older people. A key objective of the book is to introduce practitioners to some of the neglected or under-addressed aspects of ageing such as spirituality, sexuality, and LGBT.Chapters are written in an engaging and interactive style and where appropriate draw upon case studies and scenarios to maximize engagement developing competence, by informing knowledge, attitudes and skills. The text introduces the practitioner to key dimensions of what it is to be a person, physically, psychologically, socially and spiritually and how these contribute to the ageing process and can enhance the quality of life of older people.Irrespective of whether one cares for older people in an acute hospital setting or domiciliary, home care, this text will be of relevance. The material and content transcend health and social care boundaries, providing valuable, contemporary evidence that can inform and shape practice. Above all this text will encourage reflection, dialogue and engagement with some fundamental aspects of ageing, challenging, attitudes, values and behaviour so that a more positive and balanced insight towards ageing is fostered. This book will ensure that self-awareness and professional practice are enriched and informed and the practitioner has a holistic understanding of ageing that will enable them to care for older people with compassion, dignity and respect.
Understanding and Managing Emotional Eating: A Psychological Skills Workbook
by Denise RatcliffeThis highly accessible therapy workbook is designed to help individuals who are engaged in weight management and obesity treatments improve their relationship with food and manage their emotional eating.Emotional eating is a very common and distressing problem for many people who are trying to manage their weight. Emotional eating can contribute to weight gain and/or difficulties losing weight. It can also have a psychological impact, as people often feel very ashamed, frustrated and self-critical about their difficulties in stopping this behaviour. Instead of trying to address these emotional eating patterns through dieting or focusing on food, the approach presented in this workbook focuses on understanding the psychological and emotional drivers for the behaviour. Drawing on ideas from Cognitive-Behavioural Therapy, Compassion-focused Therapy and Acceptance and Commitment Therapy, the book is a step-by-step programme to help you develop a detailed understanding of the psychological drivers for your emotional eating behaviour and will help you develop a range of psychological strategies to manage your emotions and thoughts about food. The workbook contains practical resources and exercises, and by the end of the programme, you will have developed your own Emotional Eating Manual.This therapy workbook is for people who are unhappy with their emotional eating habits and the impact these have on their emotional health. It is also a valuable resource for therapists, dietitians and other allied professionals who work with this population.
Understanding Food: Principles And Preparation (Fifth Edition)
by Amy Christine BrownUNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the Fifth Edition gives you a thorough overview of the different dimensions of food principles--and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.
Understanding Food Science and Technology
by Peter MuranoUNDERSTANDING FOOD SCIENCE AND TECHNOLOGY is a comprehensive introductory level text that provides thorough up-to-date coverage of a broad range of topics in food science and technology. The text begins with an explanation of the interdisciplinary nature of food science (including biology, engineering, chemistry, and physics) and describes avenues of advanced study in the field. The text explores key food commodities and food composition with an emphasis on the functional properties of each commodity. <p><p> Three chapters on food chemistry cover the chemical and physical properties of foods through the use of many easy to understand figures, tables, and illustrated concepts. Next the text includes an overview of food law that provides historical perspective as well as the latest information on nutrition labeling and food regulation. Thorough coverage of processing methods in included in all major food commodities as well as a background in microbiology and fermentation, food handling and safety, food contamination, HACCP principles and toxicology. The final chapters cover food engineering concepts and applications, biotechnology and the field of sensory evaluation and food product development with coverage of marketing principles.
Understanding Nutrition
by Ellie Whitney Sharon Rady RolfesThe updated 16th Edition of Whitney/Rolfe's bestselling UNDERSTANDING NUTRITION presents the core information of an introductory nutrition course for majors, with active learning that prepares students for their future careers. An overarching goal of the text is to help readers learn to distinguish valid nutrition information from misinformation. In addition to providing accurate information, the text encourages readers to understand the connections between concepts, evaluate the pros and cons of an argument, detect inconsistencies and errors, solve problems, and identify the relevance of information.
Understanding Nutrition (Thirteenth Edition)
by Eleanor Noss Whitney Sharon Rady RolfesThis best-selling introductory nutrition text is praised for its approachable narrative, engaging presentation, and careful explanations. The new Thirteenth Edition of Whitney and Rolfes' UNDERSTANDING NUTRITION takes the study of nutrition to a new level with an integrated pedagogy and an emphasis on active learning, assignable content, and integrated resources. From its beautiful and carefully developed art program to its strong science base, contemporary coverage, and market-leading supplements, the Thirteenth Edition of UNDERSTANDING NUTRITION connects with its readers and continues to set the standard for texts in this market. This text includes 20 chapters beginning with core nutrition topics, such as diet planning, macronutrients, vitamins and minerals, and following with chapters on diet and health, fitness, life span nutrition, food safety, and world hunger. UNDERSTANDING NUTRITION connects with students--engaging them as it teaches the basic concepts and applications of nutrition.