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Eating Viet Nam: Dispatches from a Blue Plastic Table
by Graham HollidayA journalist and blogger takes us on a colorful and spicy gastronomic tour through Viet Nam in this entertaining, offbeat travel memoir, with a foreword by Anthony Bourdain. Growing up in a small town in northern England, Graham Holliday wasn’t keen on travel. But in his early twenties, a picture of Hanoi sparked a curiosity that propelled him halfway across the globe. Graham didn’t want to be a tourist in an alien land, though; he was determined to live it. An ordinary guy who liked trying interesting food, he moved to the capital city and embarked on a quest to find real Vietnamese food. In Eating Viet Nam, he chronicles his odyssey in this strange, enticing land infused with sublime smells and tastes.Traveling through the back alleys and across the boulevards of Hanoi—where home cooks set up grills and stripped-down stands serving sumptuous fare on blue plastic furniture—he risked dysentery, giardia, and diarrhea to discover a culinary treasure-load that was truly foreign and unique. Holliday shares every bite of the extraordinary fresh dishes, pungent and bursting with flavor, which he came to love in Hanoi, Saigon, and the countryside. Here, too, are the remarkable people who became a part of his new life, including his wife, Sophie.A feast for the senses, funny, charming, and always delicious, Eating Viet Nam will inspire armchair travelers, curious palates, and everyone itching for a taste of adventure.
Eating Well
by Jeffrey B. Fuerst Rebecca GrudzinaFood that is good for you can taste good, too! Which one of the foods in this book do you already enjoy?
Eating Well Serves Two
by Jim RomanoffEATING WELL SERVES TWO 150 HEALTHY IN A HURRY SUPPERS PLUS MORE THAN 100 QUICK SIDE DISHES, DESSERTS AND TIPS For millions of fast-paced, modern households, the old cookbook standard of "serves four" is increasingly outdated and a daily nuisance. With more than 77 million baby boomers adjusting to empty-nest syndrome, and with their adult children setting up their own new homes, there is a mounting demand for quick, easy, healthy recipes yielding fewer servings. But cooking for two people or even singles isn't as simple as cutting a recipe in half. In Eating Well Serves Two, the award-winning editors and recipe developers for America's leading food and nutrition magazine have created 150 dinners for two inspired by their hugely popular "Healthy in a Hurry" column. A fusion of simplicity, healthy ingredients and just-right quantities, these delicious, exciting new recipes are designed for today's growing world of empty- nesters, couples without children and smaller households. More than a cookbook, Eating Well Serves Two provides a smart guide for how to shop in small quantities, how to store and reuse leftover ingredients, ways to keep a well-stocked pantry, and an abundance of easy cooking strategies that result in minimal waste while putting a healthy, delicious meal on the table in 45 minutes or less. Eating Well Serves Two is filled with mouthwatering color photography plus tips on shopping, planning and simple cooking for two with healthy ingredients and without waste.
Eating Well after Weight Loss Surgery: Over 150 Delicious Low-Fat High-Protein Recipes to Enjoy in the Weeks, Months, and Years after Surgery
by Patt Levine Michelle Bontempo-Saray Meredith Urban Jon GouldThe best-selling bariatric cookbook, with more than 125 low-carb, low-fat, high-protein recipes for patients to enjoy after weight-loss surgery.In April 2003 Patt Levine underwent "Lap-Band" gastric surgery, one of the primary bariatric surgeries being widely practiced today. As a lifelong foodie, she was expecting the worst when her surgeon's nutritionist handed her dietary guidelines to follow post-surgery, and she was right. With her decades of cooking skills, she immediately set out to devise low-fat dishes that would be just as delicious pureed and chopped as they would be served whole. As an added problem, she wanted to cook for her husband at the same time. This first-ever cookbook for the hundreds of thousands who are lining up for bariatric bypass surgery is proof that it can be done. With collaborator Michele Bontempo-Saray, the author has created 125 recipes that contain no added sugar, are very low in fat, and get their carbohydrates almost exclusively from fruits and vegetables. Each recipe includes specific guidelines for preparation of the dish for every stage of the eating programs for Lap-Band, gastric bypass, and Biliopancreatric Diversion Duodenal Switch (BPD-DS) patients, as well as suggestions for sharing meals with those who have not gone through gastric surgery. Creative recipes cover every meal and food-breakfast and brunch, soups, vegetables, main courses, and sweet indulgences.
Eating Well for Optimum Health: The Essential Guide to Food, Diet and Nutrition
by Andrew Weil M.D.From one of our most trusted authorities on health and alternative health care, a comprehensive and reassuring book about food, diet, and nutrition.Building on the scientific and philosophical underpinnings of his enormous bestseller Spontaneous Healing, the body's capacity to heal itself, and presenting the kind of practical information that informed his 8 Weeks to Optimum Health, Dr. Weil now provides us with a program for improving our well-being by making informed choices about how and what we eat. He explains the safest and most effective ways to lose weight; how diet can affect energy and sleep; how foods can exacerbate or minimize specific physical problems; how much fat to include in our diet; what nutrients are in which foods, and much, much more. He makes clear that an optimal diet will both supply the basic needs of the body and fortify the body's defenses and mechanisms of healing. And he provides easy-to-prepare recipes in which the food is as sensually satisfying as it is beneficial.Eating Well for Optimum Health stands to change - for the better and the healthier - our most fundamental ideas about eating.
Eating Well to Win: Inspired Living Through Inspired Cooking
by Chef RLI Richard Ingraham#1 Amazon New Release! The ultimate in peak performance cooking by &“the best chef—and only chef—that I&’ve had!&” (Dwyane Wade, NBA player). Chef Richard Ingraham has been the personal chef for NBA star Dwyane Wade for more than a decade. The Miami native has also worked with entertainers and top tier athletes in all the major sports including Asante Samuels, Santana Moss, Antrel Rolle, and Michael Oher from the NFL; Manny Machado and Jon Jay from MLB; and NBA stars Patrick Ewing, John Wall, and of course, Dwyane Wade. Chef Richard&’s book is designed for those who want to change their diet to achieve peak performance—whether at the gym or the office. Step-by-step, in 90 recipes, he will show the CrossFit enthusiast, the working mom, and the weekend golfer how to eat for optimum performance because he knows all of the secrets, and it&’s not all kale smoothies and grilled chicken. Readers will get advice on how changing what you put in your body will change what you put out into the universe and make you feel better physically and emotionally. It&’s not just about making sure you get the right mix of veggies and carbs. This is about feeding your spirit as well. &“Never in my life have I tasted more delicious and flavorful food that&’s actually nutritious, as the meals exquisitely prepared by Chef Rich . . . He&’s simply amazing and the best around!&” —Gabrielle Union, actor &“The master of delicious flavor.&” —Dulé Hill, actor and tap dancer
Eating Wildly
by Ava ChinIn this touching and informative memoir about foraging for food in New York City, Ava Chin finds sustenance...and so much more.Urban foraging is the new frontier of foraging for foods, and it's all about eating better, healthier, and more sustainably, no matter where you live. Time named foraging the "latest obsession of haute cuisine." And while foraging may be the latest foodie trend, the quest to connect with food and nature is timeless and universal. Ava Chin, aka the "Urban Forager," is an experienced master of the quest. Raised in Queens, New York, by a single mother and loving grandparents, Chin takes off on an emotional journey to make sense of her family ties and romantic failures when her beloved grandmother dies. She retreats into the urban wilds, where parks and backyards provide not only rare and delicious edible plants, but a wellspring of wisdom. As the seasons turn, Chin begins to view her life with new "foraging eyes," experiencing the world as a place of plenty and variety, where every element--from flora to fauna to fungi--is interconnected and interdependent. Her experiences in nature put her on a path to self-discovery, leading to reconciliation with her family and finding true love. Divided into chapters devoted to a variety of edible/medicinal plants, with recipes and culinary information, Eating Wildly will stir your emotions and enliven your taste buds--a moving memoir about the importance of family, relationships, and food.
Eating Words: A Norton Anthology of Food Writing
by Ruth Reichl Sandra M. Gilbert Roger J. Porter“Food writing spans centuries and philosophies. . . . At long last there’s a Norton Anthology with all the most important works.”—Eater Edited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, Eating Words gathers food writing of literary distinction and vast historical sweep into one groundbreaking volume. Beginning with the taboos of the Old Testament and the tastes of ancient Rome, and including travel essays, polemics, memoirs, and poems, the book is divided into sections such as “Food Writing Through History,” “At the Family Hearth,” “Hunger Games: The Delight and Dread of Eating,” “Kitchen Practices,” and “Food Politics.” Selections from writings by Julia Child, Anthony Bourdain, Bill Buford, Michael Pollan, Molly O’Neill, Calvin Trillin, and Adam Gopnik, along with works by authors not usually associated with gastronomy—Maxine Hong Kingston, Henry Louis Gates Jr., Hemingway, Chekhov, and David Foster Wallace—enliven and enrich this comprehensive anthology. “We are living in the golden age of food writing,” proclaims Ruth Reichl in her preface to this savory banquet of literature, a must-have for any food lover. Eating Words shows how right she is.
Eating and Being: A History of Ideas about Our Food and Ourselves
by Steven ShapinWhat we eat, who we are, and the relationship between the two. Eating and Being is a history of Western thinking about food, eating, knowledge, and ourselves. In modern thought, eating is about what is good for you, not about what is good. Eating is about health, not about virtue. Yet this has not always been the case. For a great span of the past—from antiquity through about the middle of the eighteenth century—one of the most pervasive branches of medicine was known as dietetics, prescribing not only what people should eat but also how they should order many aspects of their lives, including sleep, exercise, and emotional management. Dietetics did not distinguish between the medical and the moral, nor did it acknowledge the difference between what was good for you and what was good. Dietetics counseled moderation in all things, where moderation was counted as a virtue as well as the way to health. But during the nineteenth century, nutrition science began to replace the language of traditional dietetics with the vocabulary of proteins, fats, carbohydrates, and calories, and the medical and the moral went their separate ways. Steven Shapin shows how much depended upon that shift, and he also explores the extent to which the sensibilities of dietetics have been lost. Throughout this rich history, he evokes what it felt like to eat during another historical period and invites us to reflect on what it means to feel about food as we now do. Shapin shows how the change from dietetics to nutrition science fundamentally altered how we think about our food and its powers, our bodies, and our minds.
Eating and Cheating: Simple Shortcuts, Family Meals And Fun Recipes For Women Who Want To Live Well, Cook More And Spend Less Time In The Kitchen €¦ This Is Your Life On A Plate
by Gill HolcombeFrom the bestselling author of How to Feed Your Whole Family...comes a cookbook for busy women who want it all. Eating and Cheating is full of easy-to-follow recipes to match your every mood, from nutritious family meals and home baking, to child (and adult) friendly party food. Whether you're a working mum, a lady who lunches, a guilty fast-food freak or a self-indulgent comfort eater -- or all of the above -- this book has the recipe, in its most simple, tried-and-tested form. Eating and Cheating is about fun, good value, delicious food, healthy eating (mostly), real life -- and recipes you'll actually want to try out. Praise for How to Feed Your Whole Family ...'Genuinely useful for those on a tight budget' Guardian 'The antidote to celebrity chefs' lavish recipes' Telegraph
Eating and Cheating: Simple shortcuts, family meals and fun recipes for women who want to live well, cook more and spend less time in the kitchen … this is your life on a plate
by Gill HolcombeFrom the bestselling author of How to Feed Your Whole Family...comes a cookbook for busy women who want it all. Eating and Cheating is full of easy-to-follow recipes to match your every mood, from nutritious family meals and home baking, to child (and adult) friendly party food. Whether you're a working mum, a lady who lunches, a guilty fast-food freak or a self-indulgent comfort eater -- or all of the above -- this book has the recipe, in its most simple, tried-and-tested form. Eating and Cheating is about fun, good value, delicious food, healthy eating (mostly), real life -- and recipes you'll actually want to try out. Praise for How to Feed Your Whole Family ...'Genuinely useful for those on a tight budget' Guardian 'The antidote to celebrity chefs' lavish recipes' Telegraph
Eating and Healing: Traditional Food As Medicine
by Andrea Pieroni Lisa PriceDiscover neglected wild food sourcesthat can also be used as medicine!The long-standing notion of food as medicine, medicine as food, can be traced back to Hippocrates. Eating and Healing: Traditional Food As Medicine is a global overview of wild and semi-domesticated foods and their use as medicine in traditional s
Eating as I Go: Scenes from America and Abroad
by Doris Friedensohn&”In an engaging series of memoir essays&” the author traverses countries and friendships, &“examining the relationship between culture and food" (Library Journal). What do we learn from eating? About ourselves? Others? In this unique memoir of a life shaped by the pleasures of the table, Doris Friedensohn uses eating as an occasion for inquiry. Munching on quesadillas and kimchi in her suburban New Jersey neighborhood, she reflects on her exploration of food over fifty years and across four continents. Relishing couscous in Tunisia and khachapuri in the Republic of Georgia, she explores the ways strangers come together and maintain their differences through food. As a young woman, Friedensohn was determined not to be a provincial American. Chinese, French, Mexican, and Mediterranean cuisines beckoned to her like mysterious suitors, and each rendezvous with an unfamiliar food was a celebration of cosmopolitan living. Friedensohn's memories range from Thanksgiving at a Middle Eastern restaurant to the taste of fried grasshoppers in Oaxaca. Her wry dramas of the dining room, restaurant, market, and kitchen ripple with tensions—political, religious, psychological, and spiritual. Eating as I Go is one woman's distinctive mélange of memoir, traveler's tale, and cultural commentary.
Eating at Work: Make Food Work for You!
by Ishi KhoslaRenowned nutritionist Ishi Khosla shows us how to make minimal lifestyle changes for lifelong health benefits! Here’s a unique offering for every kind of professional. For those with irregular or late night shifts, for those on the go, for those with sedentary day jobs – whether you are a doctor, a model, a manager or a school teacher – Ishi Khosla understands your constraints and lifestyle and offers you easy-to-follow tips, interesting food knowledge, small-sized capsules of advice and even recipes.Replete with case studies, food maps, charts (with both scientific and lifestyle information), important diet-related statistics and figures and lively illustrations, this is a must-have for those who want to be fitter, happier and as beautiful on the outside as on the inside!
Eating for Autism: The 10-Step Nutrition Plan to Help Treat Your Child's Autism, Asperger's, or ADHD
by Elizabeth StricklandWhat your child eats has a major impact on his brain and body function. Eating for Autism is the first book to explain how an autism, Asperger's, PDD-NOS, or ADHD condition can effectively be treated through diet.Eating for Autism presents a realistic 10-step plan to change your child's diet, starting with essential foods and supplements and moving to more advanced therapies like the Gluten-Free Casein-Free diet. Parents who have followed Strickland's revolutionary plan have reported great improvements in their child's condition, from his mood, sleeping patterns, learning abilities, and behavior to his response to other treatment approaches. Complete with 75 balanced, kid-friendly recipes, and advice on overcoming sensory and feeding skill problems, Eating for Autism is an essential resource to help a child reach his full potential.
Eating for Beauty
by David WolfeIn Eating For Beauty, author David Wolfe, one of America's foremost nutrition experts, describes how to cleanse, nourish and beautify by utilizing the benefits of a fresh-food diet. The lessons contained within this book can be applied to improve one's appearance, vitality, and health. This book is about how to become more beautiful, not just how to maintain beauty or even slow the aging process. It is about rejuvenation at the deepest level, and the enjoyment of life. This book contains the key for creating beauty within oneself through diet and other complementary factors. Though it explores the role of yoga, beauty sleep, and the psychology of beauty, this book is primarily about the way to eat for beauty. The Beauty Diet is based on principles of raw nourishment--representing the cutting edge nutritional science. With scientific explanations of the human body's chemical reactions to various elements of nutrition, physical activity and sleep, this book provides a guide for how to reach your potential for beauty. More than 30 gourmet "beauty recipes" and in-depth descriptions of beneficial foods help to steer beauty-seekers down the path of aesthetic enlightenment. The magical, beautifying secrets held within this book will help the human race reclaim one of its most divine attributes: beauty, inside and out. * Note: the following text is missing from page 42:" ... recommend that you include more proteins (amino acids) in your diet in the form of some of the protein-rich foods listed on page 41."From the Trade Paperback edition.
Eating for Beauty: Introducing a Whole New Concept of Beauty, What It Is, and How You Can Achieve It
by David WolfeIn Eating For Beauty, author David Wolfe, one of America's foremost nutrition experts, describes how to cleanse, nourish and beautify by utilizing the benefits of a fresh-food diet. The lessons contained within this book can be applied to improve one's appearance, vitality, and health. This book is about how to become more beautiful, not just how to maintain beauty or even slow the aging process. It is about rejuvenation at the deepest level, and the enjoyment of life. This book contains the key for creating beauty within oneself through diet and other complementary factors. Though it explores the role of yoga, beauty sleep, and the psychology of beauty, this book is primarily about the way to eat for beauty. The Beauty Diet is based on principles of raw nourishment--representing the cutting edge nutritional science. With scientific explanations of the human body's chemical reactions to various elements of nutrition, physical activity and sleep, this book provides a guide for how to reach your potential for beauty. More than 30 gourmet "beauty recipes" and in-depth descriptions of beneficial foods help to steer beauty-seekers down the path of aesthetic enlightenment. The magical, beautifying secrets held within this book will help the human race reclaim one of its most divine attributes: beauty, inside and out. * Note: the following text is missing from page 42: " ... recommend that you include more proteins (amino acids) in your diet in the form of some of the protein-rich foods listed on page 41."
Eating for Beginners: An Education in the Pleasures of Food from Chefs, Farmers, and One Picky Kid
by Melanie RehakA memoir of a year spent working at a Brooklyn restaurant—and on a series of farms—to get the lowdown on organic, local, ethical cooking. Includes recipes! Food was always important to Melanie Rehak. She studied the experts on healthy nutrition, from Michael Pollan to Eric Schlosser to Wendell Berry, cooking, preparing, and sourcing what she thought were the best ingredients. So when her son turned out to be an impossible eater, dedicated to a diet of yogurt and peanut butter, she realized she needed to know more than just the basics of thoughtful eating—she needed to become a pro. Thus began a year-long quest to understand food: what we eat, how it&’s produced, how it&’s prepared, and what really matters when it comes to socially aware, environmentally friendly, and healthy eating. By working at Applewood, a locally sourced Brooklyn restaurant, and volunteering her time to farming, milking, cheese making, and fishing, she learned the ins-and-outs of how to shop, cook, and eat right—all while discovering some delicious recipes along the way. Wry, wise, and warm, Eating for Beginners is a delicious and informative journey into two of life&’s greatest and most complicated pleasures: food and motherhood.
Eating for Better Health
by Gillian Tidey Jane Plant CBEThis informative, accessible guide to eating for better health will help you regain control of your health whether you're fighting a chronic condition or want to prevent problems in the future. Bestselling author Jane Plant and dietician Gill Tidey show how eating the right foods can help you manage - and even prevent - a range of other common health problems, including: -allergies-heart disease-high blood pressure-digestive problems-diabetes-skin problems, and many more.With clear advice on what to eat - and what to avoid - for each of the conditions, and featuring over 200 easy-to-make, delicious recipes to get you on the road to optimum well-being, this is a book for everyone who wants to live a healthier life.Including a new foreword by Dr Michael Dixon, Medical Director of the Prince's Foundation for Integrated Health and Chair of the NHS Alliance.
Eating for Britain
by Simon Majumdar'Who are these people? Look at what they eat.' Simon Majumdar travels the country to find out what British food -- from Arbroath Smokies to Welsh rarebit to chicken tikka masala -- reveals about British identity. Exploring the history of British food, he celebrates the wealth of fare on offer today, and meets the people all over the country -- the farmers, the fishermen, the brewers, bakers and cheese makers -- who have given the British reason to love their food again. Join Simon as he becomes a judge at the Great British Pie Competition (where, to his sorrow, he ends up judging vegetarian pies), as he learns to make Balti with a true Brummie, hunts for grouse, and sees seaside rock being made in Blackpool. EATING FOR BRITAIN is an impassioned and hilarious journey into the meaning of eating British.
Eating for Britain
by Simon Majumdar'Who are these people? Look at what they eat.' Simon Majumdar travels the country to find out what British food -- from Arbroath Smokies to Welsh rarebit to chicken tikka masala -- reveals about British identity. Exploring the history of British food, he celebrates the wealth of fare on offer today, and meets the people all over the country -- the farmers, the fishermen, the brewers, bakers and cheese makers -- who have given the British reason to love their food again. Join Simon as he becomes a judge at the Great British Pie Competition (where, to his sorrow, he ends up judging vegetarian pies), as he learns to make Balti with a true Brummie, hunts for grouse, and sees seaside rock being made in Blackpool. EATING FOR BRITAIN is an impassioned and hilarious journey into the meaning of eating British.
Eating for Diabetes: A Handbook and Cookbook-with More than 125 Delicious, Nutritious Recipes to Keep You Feeling Great
by Jane FrankDiet plays a central (even the central) role in how every person with diabetes manages his or her condition each day. While much is known about diabetes, exactly what everyone who has the condition should be eating continues to generate enormous debate among medical and nutrition professionals. Now, in Eating for Diabetes, nutritional therapist Jane Frank provides a complete overview of the best diet for people with diabetes. Based on the very latest diabetes nutrition research, Frank provides nutritional guidelines (including detailed information on the glycemic index and glycemic load), a menu planner, shopping advice, and over 125 delicious, nutritious recipes that cover every meal of the day: breakfast, snacks and drinks, soups and starters, beans and grains, poultry and fish, vegetables and salads, and desserts. Frank puts particular emphasis on fruits, vegetables, and whole grains, and provides with each recipe a complete nutritional analysis, including its GI and GL levels. This all-in-one up-to-date cookbook and healthful eating guide is an important, vital new addition to the diabetes cookbook shelf.
Eating for IBS: 175 Delicious, Nutritious, Low-Fat, Low-Residue Recipes to Stabilize the Touchiest Tummy
by Heather Van VorousThe essential dietary guide and cookbook for people with irritable bowel syndrome and other gastrointestinal disorders--with hundreds of low-fat recipes to ease the effects of IBS, lactose intolerance, Crohn's Disease, ulcerative colitis, and other digestive conditions Irritable bowel syndrome is one of our nation's most untalked-about ailments, but millions of people - mostly women - suffer from the debilitating condition, one that must be controlled primarily through diet. Contrary to what many sufferers believe, eating for IBS does not mean deprivation, never going to restaurants, boring food, or an unhealthily limited diet. It does mean cutting out such trigger foods as red meat, dairy, most fats, caffeine, alcohol, and insoluble fiber. Heather Van Vorous, who has suffered from IBS since age 9 and gradually learned how to control her IBS symptoms through dietary modifications, collects here 175 recipes she has created over 20 years. Those suffering from IBS, lactose intolerance, Crohn's Disease, ulcerative colitis, and other digestive disorders will be thrilled to discover that they can enjoy traditional homestyle cooking, international foods, rich desserts, snacks, and party foods - and don't have to cook weird or special meals for themselves while their families follow a "normal" diet. Eating for IBS will forever revolutionize the way people with IBS eat--and live.
Eating for Pleasure, People & Planet
by Tom Hunt'If we could all live and eat a little more like Tom the world and the food chain would be in much better shape.' Anna Jones'This book is like a hybrid of Michael Pollan and Anna Jones. It combines serious food politics with flavour-packed modern recipes. This is a call-to-arms for a different way of eating which seeks to lead us there not through lectures but through a love of food, in all its vibrancy and variety.' Bee WilsonTom's mission is to teach a way of eating that prioritises the environment without sacrificing pleasure, taste and nutrition.Tom's manifesto, 'Root to Fruit' demonstrates how we can all become part of the solution, supporting a delicious, biodiverse and regenerative food system, giving us the skills and knowledge to shop, eat and cook sustainably, whilst eating healthier, better-tasting food for no extra cost.
Eating for Pregnancy: Your Essential Month-by-Month Nutrition Guide and Cookbook
by Catherine Jones Rose Ann Hudson Teresa KnightThe comprehensive pregnancy nutrition guide, completely revised to cover baby's development and mom's health month by month, and updated with the latest research and 25 new recipesEating for Pregnancy is the ultimate no-nonsense nutrition guide and cookbook for moms-to-be. Every pregnant woman understands that what she eats and drinks affects the baby growing within her. Yet many of them don't have the time or energy to ensure they're always eating right. The guide walks readers through pregnancy month-by-month to cover developmental highlights, body changes, and nutritional needs of the mother and baby. Each chapter shares delicious, healthful recipes that put a special emphasis on the nutrients that mother and baby need that month, during preconception, the nine months of pregnancy, and the postpartum period. Each of the 150 recipes highlights the essential nutrients for mom and growing baby, and provides handy nutritional breakdowns and complete meal ideas.This new edition has been completely revised and updated with:25 brand-new recipes and updated classics, with more quick and easy dishes, more vegan and vegetarian recipes and variations, and more gluten-free optionsThe most up-to-date information on supplements, nutrient sources, environmental concerns, and high-risk pregnanciesGuidance for mothers with diabetes or gestational diabetes, including low-carb meal plans, recipe variations, and dining-out strategies