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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 Can't Lose Weight
by Pamela Wartian SmithIf you have tried diet after diet without shedding pounds, it may not be your fault. In this revolutionary book, Dr. Pamela Smith discusses the eighteen most common reasons why you can&’t lose weight, and guides you in overcoming the obstacles that stand between you and a trimmer body.Why You Can&’t Lose Weight is divided into four parts. Part I looks at lifestyle practices, such as insufficient exercise and sleep. Part II examines health disorders, such as food allergies and thyroid hormone dysfunction. And Part III discusses biochemical problems, such as insulin resistance and depression. For each difficulty discussed, the author explains how the problem can be recognized, how it contributes to weight gain, and how you can take steps towards a slimmer body. The last part guides you in putting together a customized, easy-to-follow weight-loss program.If you&’ve been frustrated by one-size-fits-all diet plans, it&’s time to learn what&’s really keeping you from reaching your goal. With Why You Can&’t Lose Weight, you&’ll discover how to lose weight and enjoy radiant health.
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.
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.
Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Won the Biggest, Baddest BBQ Competition in the World (Wicked Good)
by Chris Hart Andy Husbands 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
Wicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate Patty (Wicked Good)
by Chris Hart Andy Husbands Andrea Pyenson“The expanded concept of the burger is explored in amazing detail from the grinding and cooking, to the bun, fries, sauces, and condiments.” —Jasper White, James Beard Award-winner, chef/partner Summer Shack RestaurantsWicked Good Burgers ain’t your daddy’s patty on a bun. The upstart Yankee team that revolutionized barbecue with their upset win at the Jack Daniel’s World Championship Invitational turns their talents to burgers. Wicked Good Burgers fearlessly incorporates new techniques, inspirations, and ingredients to take the burger to the next level—whether it’s the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and homemade cocktail sauce. You’ll learn the art and science of freshly grinding meats—from beef to lamb to goat—for the ultimate juicy burger as well as cooking methods such as smoking, grilling, griddling, and sous vide that impart distinctive flavor.“Andy Husbands and Chris Hart provide every secret you’ll need to become an expert and champion burger cook.” —Danny Meyer, James Beard Award-winner and founder of Shake Shack“Andy and Chris’s reverence for the once-humble burger is both mouthwatering and fun. They bring a gourmet sensibility without getting too serious.” —Charles M. Storey, senior vice president, marketing, Harpoon Brewery
Wie man Schmerzen & Krankheiten Natürlich Heilt: Für Mehr Energie & Gesundheit
by Melanie MansonMöchten Sie allgemeine Beschwerden, Entzündungen, Sodbrennen, Depressionen und Schmerzen lindern? Seit langem werden natürliche Heilmethoden zur Behandlung einer Reihe von Krankheiten wie Depressionen, Arthritis, Sodbrennen, chronischen Schmerzen und vielen anderen Beschwerden eingesetzt! Die Anwendung natürlicher Heilmethoden hilft auch bei chronischen Krankheiten, Entzündungen und zur Stärkung des Immunsystems, für mehr Energie, Konzentration, allgemeine Zufriedenheit und vieles mehr! Erfahren Sie hier die Geheimnisse, die Naturheilkundler nutzen, um sich gesünder zu fühlen als je zuvor! Mit jahrzehntelang erprobten Strategien zeigt Ihnen dieses E-Book die schnellsten und effektivsten Wege, um die natürliche Heilkraft zu nutzen, und um Ihr Wohlbefinden zu steigern! Sie werden lernen, wie Sie sich in nur wenigen Wochen besser fühlen können. Darüber hinaus verbessern Sie buchstäblich jeden einzelnen Aspekt Ihres Lebens. Möchten Sie wissen, wie andere Menschen mit chronischen Krankheiten und Beschwerden umgehen? Auch Sie können die Geheimnisse kennenlernen, um glücklicher und gesünder zu sein. In diesem Handbuch lernen Sie bewährte Techniken – ganz ohne teure Ergänzungen oder Kurse. Enthaltene Leistungen: - Heilungsmethoden. - Weniger Stress - Mehr Energie - Besser schlafen - Krankheiten heilen - Ernährung - Alles, was Sie wissen müssen + UND NOCH VIELES MEHR! Wenn Sie Ihre Gesundheit verbessern, Beschwerden heilen oder Ihr Wohlbefinden erhöhen möchten, dann ist dieser Ratgeber genau das Richtige für Sie. --> Scrollen Sie zum oberen Rand der Seite und klicken Sie auf den Button "In den Warenkorb", um diesen Ratgeber jetzt zu kaufen
Wieners Gone Wild!: Out-of-the-Ballpark Recipes for Extraordinary Hot Dogs
by Holly Schmidt Allan PennAuthors Holly Schmidt and Allan Penn reinvent the classic hot dog with 40 creative, inspired, and easy-to-make recipes.
Wife of the Chef
by Courtney FebbrorielloWife of the Chef is at once a no-holds-barred memoir of restaurant life and a revealing look at married life. For Courtney Febbroriello, the two are intertwined. She and her husband own an American bistro in Connecticut. He's the chef, so naturally he gets all the credit. She has the role of keeping things running, but she's the wife, so she remains anonymous or invisible or both. Febbroriello comes front and center here, detailing the everyday challenges she faces--taking over dish-washing duty, bailing waiters out of jail, untangling the immigration laws, cajoling lazy suppliers, handling unreasonable customers, and a host of other emergency duties. She pokes fun at people who take food and wine--and the chef--too seriously, with witty comments on everything from "chef envy" to the much-ballyhooed James Beard Awards. Spiced with a healthy spoonful of feminism and enriched with a cup of humor, Wife of the Chef is the tastiest "dish" of the season.
Wijn maken voor de totale beginner
by Kyle Richards L. N.Als u een wijnkenner bent of een informele weekend-sipper, is Wine Making for the Total Novice de perfecte gids om de trots en het plezier van het maken van wijn in handen te nemen! Laat je niet intimideren door de hectares druiven en schuren met zwaar materieel aan de wijngaarden, je kunt thuis heerlijke wijn maken, en dit e-boek laat je zien hoe! Ervaring is niet nodig, we hebben het proces in eenvoudige stappen onderverdeeld, zodat iedereen heerlijke, geurige wijn in uw eigen huis kan maken en plezier kan hebben! Deel met familie en vrienden of bewaar het voor speciale gelegenheden. Het is zo de moeite waard om een fles wijn te geven die je als cadeau aan een vriend of geliefde hebt gegeven. Enkele veelgestelde vragen mensen die nog nooit wijn hebben gemaakt zijn: · Wat voor soort druiven moet ik gebruiken? · Welke apparatuur heb ik nodig? · Hoe duur is dat materiaal? · Is het moeilijk om wijn van mijn huis te maken? · Hoe wordt wijn gemaakt? Dit e-boek behandelt deze vragen en meer. Met ons eenvoudige proces staat uw favoriete wijn binnenkort op het etiket! Nooit meer naar eindeloze schappen van dure mysteriewijnen in de winkel staren. Wijn maken voor de Total Novice zorgt ervoor dat je snel wijn kunt maken!
Wild & Weedy Apothecary: An A to Z Book of Herbal Concoctions, Recipes & Remedies, Practical Know-How & Food for the Soul
by Doreen ShababyJust outside your doorstep or kitchen window, hidden beneath a tall pine tree or twining through porch latticework, a wild and weedy apothecary waits to be discovered.Herbalist Doreen Shababy shares her deep, abiding love for the earth and its gifts in this collection of herbal wisdom that represents a lifetime of work in the forest, field, and kitchen. This herbalism guidebook is jam-packed with dozens of tasty recipes and natural remedies, including Glorious Garlic and Artichoke Dip, Sunny Oatmeal Crepes, Candied Catnip Leaves, Lavender Lemonade, Roseberry Tea, Garlic Tonic, Parsnip Hair Conditioner, and Dream Charms made with Mugwort.A sampling of the herbal lore, legend, and instruction found within these pages:The difference between sweet-faced flowers and flowers with attitudeHow to assemble a well-stocked pantryThe importance of gratitudePlant-spirit communication basicsHow to use local wild herbsHow to make poultices, teas, tinctures, balms, and extractsPraise:"Those who dare delve into this book may emerge with catnip on their breath, mud on their knees, wild fruit juices on their hands, and a mysterious, satisfied smile—the very image of a wild and weedy woman. Come on!"—Susun S. Weed, wild woman herbalist
Wild & Well: Dani’s Six Commonsense Steps to Radical Healing
by Jennifer Lill Brown Dani WilliamsonWild & Well helps readers reclaim the health they were born with and live life to the fullest.
Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves
by Nava Atlas“Successfully elevates leafy greens. . . . Clear and simple instructions . . . make this guide to greens a valuable addition to any cook's bookshelf.” (Publishers Weekly)Celebrated vegan and vegetarian cookbook author Nava Atlas serves up a comprehensive collection of scrumptious recipes, all featuring ultra-healthy, super-nutritious leafy greens. Kale, collards, spinach, Asian greens, and many more leafy greens are a breeze to grow and prepare—and these 125 recipes showcase the most commonly used varieties in a wide selection of flavorful dishes. Nava’s up-to-the-minute ideas range from using sturdy collard greens as wrappers for savory fillings to making luscious dips from arugula and watercress. There’s even a section on green juices and smoothies that make it easier than ever to incorporate the most nutritious foods on earth into delicious everyday fare that everyone can enjoy.“Ms. Atlas is that rarest of creatures, a sensible, non-preachy vegan with a sense of humor . . . you'll find plenty of useful information in this highly readable collection of 125 recipes featuring leafy green vegetables—seventeen categories in all, from arugula to watercress. . . . you don't have to be a committed vegetarian to enjoy Ms. Atlas's flavorful, easy-to-follow recipes.” —The Wall Street Journal“Full of enticing, healthy recipes . . . this cookbook will attract vegans, vegetarians, foodies, and adventurous dieters.” —Library Journal
Wild Alaskan Seafood: Celebrated Recipes from America's Top Chefs
by James FraioliIn Wild Alaskan Seafood, twenty-five of America&’s finest chefs—among them five James Beard award winners: Holly Smith, Bradley Ogden, John Ash, Christine Keff, and Allen Susser—share their favorite recipes using the Last Frontier&’s wild, natural, and sustainable seafood.
Wild Birds: Designs for Appliqué & Quilting
by Carol ArmstrongCarol again presents charming images inspired by her personal observations of nature. Use the designs of your favorite feathered friends to applique onto quilts, clothing, and home decor items. Complete directions for 8 projects. Includes 22 full-size patterns of birds such as Robin, Baltimore Oriole, Carolina Wren, Northern Cardinal, Killdeer, Hummingbird, Meadowlark, Redheaded Woodpecker, and many others. Detailed how-to instructions teach Carol's lightbox applique technique, a no-template method suitable for beginners as well as more experienced appliquers. Carol's unique background quilting patterns create shades and textures. Learn how to design bird patterns inspired by your own backyard visitors.
Wild Bread: Hand-Baked Sourdough Artisan Breads in Your Own Kitchen
by Lisa RaynerThis book explores what goes on inside dough as it is transformed from water, flour, wild yeast and probiotic bacteria into the kind of bread that makes your mouth water. You may never be satisfied with ordinary bread again. Once you learn what factors affect aroma, flavor, shape, crust and crumb, you too will be transformed into an artisan. Wild Bread encourages your creativity and provides the basic principles you need to bake any bread you desire without needing a recipe. Wild Bread teaches you how to make authentic whole grain sourdough artisan breads that are easy to knead by hand and make in the variable temperatures and humidities of an ordinary kitchen.
Wild Bread: Sourdough Reinvented
by MaryJane ButtersThe owner of the historic Barron Flour Mill completely reinvents the concept of healthier-for-you, naturally fermented sourdough.Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, MaryJane Butters&’ quick and easy 1-minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured—everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat—for a whopping 295 recipes and 475 photographs.Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane&’s world, there&’s no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you&’ve been thinking about is more like a vitamin pill than a source of &“carb-loaded&” guilt.Lessons gleaned from MaryJane Butters&’ diverse pioneering background, from carpenter to dairy owner to former wilderness ranger turned organic farmer, led her eventually to stewardship of the 4-story, historic Barron Flour Mill. It was only natural that her years spent living on remote Forest Service fire-watch towers with only a living, breathing sourdough &“mother&” for companionship would lead her to write a pioneering wild-yeast bread book. &“One of my favorite resources for beginners.&”—A Home Made from Scratch
Wild Brews: Beer Beyond the Influence of Brewer's Yeast
by Jeff SparrowExplores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.
Wild Brews: The craft of home brewing, from sour and fruit beers to farmhouse ales
by Jaega WiseProduced using a mixture of naturally occurring yeasts and bacteria, wild fermented beers offer the 'fine dining' of the beer world. These beers are how beer tasted 200 years ago, before brewing was industrialised, and are enjoying a worldwide revival. Jaega Wise, head brewer at East London's Wild Card Brewery and presenter of Amazon Prime's Beermasters, is one of the UK's experts in wild fermentation. Here, she explains the science behind the brewing process and shares her recipes so that you can experiment at home. Learn how to brew, bottle, and age your beer in wooden barrels, and produce a range of different sour beer styles, farmhouse ales and fruit beers.Recipes and styles featured in the book include:- German Berliner Weisse (tart and refreshing) and Gose (salty and dry)- Belgian Lambics, gueze, Flanders red ale and fruit beers- French Farmhouse ales such as saison and biere de garde- Norwegian Farmhouse Ales including the Kveik IPA- English Old Ale Also included is a trouble-shooter section to guide you through what happens when wild yeast and bacteria get out of control and how to remedy it. Whether you are a beer geek or a home brewing novice, Wild Brews contains everything you need to replicate today's sour and wild beer styles at home.
Wild Brews: The craft of home brewing, from sour and fruit beers to farmhouse ales
by Jaega WiseProduced using a mixture of naturally occurring yeasts and bacteria, wild fermented beers offer the 'fine dining' of the beer world. These beers are how beer tasted 200 years ago, before brewing was industrialised, and are enjoying a worldwide revival. Jaega Wise, head brewer at East London's Wild Card Brewery and presenter of Amazon Prime's Beermasters, is one of the UK's experts in wild fermentation. Here, she explains the science behind the brewing process and shares her recipes so that you can experiment at home. Learn how to brew, bottle, and age your beer in wooden barrels, and produce a range of different sour beer styles, farmhouse ales and fruit beers.Recipes and styles featured in the book include:- German Berliner Weisse (tart and refreshing) and Gose (salty and dry)- Belgian Lambics, gueze, Flanders red ale and fruit beers- French Farmhouse ales such as saison and biere de garde- Norwegian Farmhouse Ales including the Kveik IPA- English Old Ale Also included is a trouble-shooter section to guide you through what happens when wild yeast and bacteria get out of control and how to remedy it. Whether you are a beer geek or a home brewing novice, Wild Brews contains everything you need to replicate today's sour and wild beer styles at home.
Wild Eats and Adorable Treats: 40 Animal-Inspired Meals and Snacks for Kids
by Jill MillsWild Eats and Adorable Treats is full of simple, healthy recipes that kids will enjoy because all the meals resemble kids’ favorite animals. The dishes run the gamut, from breakfast delights to lunches and snacks to take to school, and of course dinner and desserts to make at home. The best part is that children will have a blast preparing and eating the dishes, shaped like different animals, such as owls, pigs, sheep, and many more. Author Jill Mills, who has three sons of her own, incorporates fun facts about the animals throughout so kids can impress their friends with their new knowledge--in the kitchen and beyond! Lavishly illustrated throughout, this cookbook includes recipes like Porcupine Pretzel Pear Snack, Foxy Fruit Snack, Koala Tree Treats, Gorilla Granola Cups, and more. This is an essential book for any parent struggling to get their kids to eat balanced meals!
Wild Edible Mushrooms: Tips and Recipes for Every Mushroom Hunter
by Hope MillerThe essential guide for seeking and savoring North America’s edible species.
Wild Edibles
by Sergei BoutenkoIn this field guide to foraging wild edible plants, Sergei Boutenko (son of raw-food guru Victoria Boutenko) explores the health benefits of wild-harvested food, explains how to safely identify trailside weeds, herbs, fruits, and greens that grow worldwide, and shares his delicious, nutrient-dense recipes.Sergei Boutenko has been gathering wild plants since he was 13, when, early on in a 6-month hike from Mexico to Canada, he and his raw-food family ran out of provisions and turned to foraging for survival in the wild. Back in civilization, Boutenko was dismayed by the inferior quality of store-bought food and industrial agriculture, and began to regularly collect wild plants near his home and on his travels. Now, in Wild Edibles, he shares knowledge gleaned from years of live-food wildcrafting and thriving in harmony with nature.This practical guide to plant foraging gives hikers, backpackers, raw foodists, gardeners, chefs, foodies, DIYers, survivalists, and off-the-grid enthusiasts the tools to identify, harvest, and prepare wild edible plants. The book outlines basic rules for safe wild-food foraging and discusses poisonous plants, plant identification protocol, gathering etiquette, and conservation.Boutenko explores in detail the many rewards of eating wild flora: environmental protection, sustainability, saving money, economic self-sufficiency, and healthy living. He draws on thoroughly researched nutrition science to make a compelling case for the health benefits of a diverse, local-food diet that includes wild greens.The majority of the 60 edible plants described in this field guide can be found worldwide, including common-growing trees. Over 300 color photos make plant identification easy and safe. A chapter containing 67 high-nutrient vegan recipes--including green smoothies, salads and salad dressings, spreads and crackers, main courses, juices, and sweets--provides inspiration to join Sergei on the trail to radiant health."Wild Edibles: A Practical Guide to Foraging, with Easy Identification of 60 Edible Plants and 67 Recipes has taught me that my backyard is full of free food! Way to go, Sergei." --John Mackey, CEO of Whole Foods MarketFrom the Trade Paperback edition.
Wild Edibles of Deserts: Food Security and Sustainability (Exploring Medicinal Plants)
by Mushtaq Ahmad Muhammad Zafar Andrea Pieroni Shazia Sultana Mohd Kafeel Ansari Salman MajeedGlobal Wild Edibles of Deserts: Food Security and Sustainability provides coverage of topics in food and health in desert rangelands, using an interdisciplinary approach that considers health not only in a functional and human sense, but also in terms of external factors including aridity.The plant diversity in desert ecosystems provide economic service benefits, such as sources of fodder, fuel wood, and traditional medicinal plants. This book documents wild edibles commonly grown in deserts that are hugely beneficial for the herbal industry for the socio-economic uplift of local communities. This book contains multiple field pictorial graphs of desert wild edible plants to help with their identification, and it gives detailed information on food security issues and sustainability measures in the world desert zones. It also focusses on the diversity of wild edibles in deserts across the globe, their nutraceutical importance, production-consumption trends, integration into food menus, and marketing and livelihood opportunities to the indigenous people.A volume in the Exploring Medicinal Plants series, this book creates opportunity for policymakers to develop plans for the successful entry of wild edibles into herbal industries, and attracts farmers owning infertile lands to cultivate wild edibles in desert rangeland. The book is a valuable resource for researchers, conservationists, and policymakers seeking solutions at the intersection of food security and environmental sustainability.
Wild Fermentation
by Sandor Ellix KatzFor thousands of years humans have enjoyed the taste and nutrition of fermented foods and drinks. We rely on the transformative, almost magical power of fermentation to preserve and improve all sorts of food, making them tastier, more digestible, and more appealing. Author Sandor Katz takes readers on a whirlwind trip through the wild world of fermentation. The book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes--some familiar, others exotic--that are easy to make at home, including vegetable krauts and kimchis; sourdough breads and pancakes; miso and tempeh; beers, wines, and meads; yogurt and cheeses. The recipes provide a veritable smorgasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yogurt and cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there's something here to satisfy any palate. Katz, a leading expert on the history of these foods, has written a revolutionary and informative culinary guide he calls "a cultural manifesto. " He has experimented with many forms of fermentation and has developed and collected a wide range of techniques and recipes from around the world.