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Empty Harvest
by Dr Bernard JensenNearly twenty years after its initial publication, Dr. Bernard Jensen's sobering picture of just how interconnected man is with the earth, and how this connection is being destroyed - link by link - still resonates powerfully. In this eye-opening account of the inherent dangers in our agricultural system, Jensen looks at the better-known manmade disasters, such as the greenhouse effect, as well as the ecological and subsequent health related problems hidden from the general public at the time. Empty Harvest is a groundbreaking book that examines just what the total problem was and still is. "In a day when it is cheap and easy to be a doomsday prophet, Empty Harvest shines like a bright beacon of hope and ecological sanity. While exposing the dire consequences of thinking we can grow healthy food with poisons, this excellent book defines positive alternatives, and demonstrates their power to restore us to true health. Empty Harvest lights the way toward living in harmony and happiness with the forces of life." --John Robbins, author of Diet for a New America
Empty Harvest: Understanding the Link Between Our Food, Our Immunity, and Our Planet
by Bernard Jensen Mark AndersonEmpty Harvest puts together a sober picture of how interconnected man is to the earth, and how this connection is being destroyed. But the book also offers a wide range of practical, long-term solutions that are still available to us.
Empty Pleasures: The Story of Artificial Sweeteners from Saccharin to Splenda
by Carolyn De La PeñaSugar substitutes have been a part of American life since saccharin was introduced at the 1893 World's Fair. In Empty Pleasures, the first history of artificial sweeteners in the United States, Carolyn de la PeÑa blends popular culture with business and women's history, examining the invention, production, marketing, regulation, and consumption of sugar substitutes such as saccharin, Sucaryl, NutraSweet, and Splenda. She describes how saccharin, an accidental laboratory by-product, was transformed from a perceived adulterant into a healthy ingredient. As food producers and pharmaceutical companies worked together to create diet products, savvy women's magazine writers and editors promoted artificially sweetened foods as ideal, modern weight-loss aids, and early diet-plan entrepreneurs built menus and fortunes around pleasurable dieting made possible by artificial sweeteners. NutraSweet, Splenda, and their predecessors have enjoyed enormous success by promising that Americans, especially women, can "have their cake and eat it too," but Empty Pleasures argues that these "sweet cheats" have fostered troubling and unsustainable eating habits and that the promises of artificial sweeteners are ultimately too good to be true.
Emulsion‐based Encapsulation of Antioxidants: Design and Performance (Food Bioactive Ingredients)
by M. Ali AboudzadehThe limited aqueous solubility of bioactive pharmaceutical ingredients presents a tremendous challenge in the development of new drugs. In recent years, methods have been developed to protect these sensitive bioactive compounds, namely antioxidants, with the aim of increasing the public sanitation grades. Emulsion-based systems are particularly interesting as colloidal delivery encapsulation systems, because they can easily be created from food-grade ingredients using relatively simple processing protocols. It is one of the most favorable delivery systems to increase the solubility of phytochemicals, nutraceuticals and food additives.Emulsion‐based Encapsulation of Antioxidants: Design and Performance advances the field of colloid science through the investigation of the effects of formulation and process parameters that influence emulsion production. The book offers a deeper comprehension of the technological and biological aspects of the incorporation of encapsulated compounds in food matrices and explication of their activity. Chapters provide an overview of the status of emulsion-based formulations to encapsulate antioxidants, fabrication, properties, applications, and biological fate with emphasis on systems suitable for utilization within industry. Special emphasis is placed on the antioxidant activity of the carriers being the key advantage of these emulsion-based systems. The main aim of the book is to inspire and to guide fellow scientists and students in this field. Filled with illustrations, figures, case studies, practical examples, and historical perspectives, the book can also be used as a practical handbook or graduate textbook. For industry professionals, the book presents easy-to-achieve approaches to industrial pharmaceutical production.
En conserva: Recetas y trucos para tu despensa
by Canal CocinaLas mejores recetas de latas y conservas caseras de los cocineros Pepe Vieira y Pepe Solla. La preparación de conservas caseras es una práctica que se ha realizado tradicionalmente para procesar alimentos que podemos tener en la despensa durante determinados periodos de tiempo. En la primera parte del libro, Pepe Soya nos explica las numerosas técnicas de conservación entre las que se encuentran los escabeches, los encurtidos, las mermeladas o compotas, las confituras o los patés. Aprenderemos a preparar platos utilizando las conservas previamente elaboradas, desde las conservas más tradicionales como el confit de pato, mejillones en escabeche o mermelada de higo hasta los más originales maridajes como ternera al curry o piña en aguardiente. Además, conoceremos cómo conservar un amplio abanico de productos, desde dulces a salados, siempre teniendo en cuenta unas medidas básicas de prevención, desde la preparación hastael almacenamiento con el fin de obtener las conservas caseras más seguras y exquisitas. En la segunda parte del libro, el cocinero galleo Pepe Vieira, nos propone entrantes, primeros o segundos platos y hasta postres. Este prestigioso jefe de cocina nos enseñará a elaborar platos con conservas vegetales, cárnicas, de pescado o de frutas. Recetas como mejillones en tempura, navajas con ajo y guindilla, muslo de pollo con crema de garbanzos o crema de maíz con setas o copa de mango y chantilly.
En la cocina con Pi&Mentas
by Antonio Silva Sprock¿Cansado de comprar libros de cocina e incapaz de hacerlo porque los ingredientes o utensilios son difíciles de encontrar? Entonces este libro es para ti. Una colección de recetas prácticas y sabrosas con ingredientes cotidianos. Mi blog se ha convertido en un libro y ahora puedes leer las crónicas y consultar las recetas directamente desde tu Kindle.
En paz con la comida: Cómo me liberé de mis trastornos alimentarios y cómo tú también puedes hacerlo
by Jenni Schaefer Thom Rutledge"El libro que tienes en tus manos es probablemente la mejor guía para la superación de la anorexia escrita por una ex paciente. Y es, sobre todo, una historia de éxito." Rafael Santandreu, autor del bestseller Sin miedo Jenni llevaba mucho tiempo conviviendo con su trastorno alimentario; un trastorno que distorsionaba la percepción de su propia imagen y le provocarle secuelas físicas. Sin embargo, gracias a la terapia descrita en este libro Jenni empezó a comprender sus trastornos alimentarios como una relación tóxica y a percibirlos como una entidad distinta de sí misma. Así pudo romper con esa relación devastadora para siempre. En paz con la comida es un libro inspirador, compasivo, acompañado de numerosos ejercicios prácticos que ayudarán al lector a romper con su personal trastorno. Un libro que proporciona esperanza a millones de personas con desórdenes alimentarios, combinando la perspectiva y experiencias de una paciente con los consejos del terapeuta para alcanzar una vida más sana.
En uke i det italienske kjøkken
by Claudio RuggeriJeg bestemte meg for å skrive denne kokeboka etter å ha notert ned hva jeg spiste i løpet av en uke, alle rettene som moren min tilberedte og lagde til meg og søsteren min. Jeg håper å kunne gi litt veiledning til alle menneskene som har lurt på hva italienere faktisk spiser hver dag når de hører om det italienske kjøkken.
Encapsulation And Controlled Release Technologies In Food Systems
by Jamileh M. LakkisSince the launch of the first edition, several new encapsulation technologies have been introduced while older technologies have found newer applications in food systems. The main goal of this new edition is to expand on the information presented in the first edition and to bring to light new innovations in microencapsulation technologies and their impact on the food and health ingredients sector. As with the first edition, this book will be organized in chapters which focus on specific applications. Four new chapters will be added while existing chapters will be updated to reflect advances in the technologies presented.
Enchiladas
by Chris Waters Dunn Cappy LawtonEnchiladas: Aztec to Tex-Mex is an in-depth exploration of one of Mexico's most historic and popular foods. Illustrated with sumptuous photography, the book showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them.The enchilada is more than an everyday Mexican food. It is the history of a people--rolled, folded, and flat--that embodies thousands of years of Mexican life. The evolving ingredients in enchiladas from pre-Columbian to modern times reveal the internal and external forces that have shaped the cuisine and culture of a nation. In this definitive cookbook, you'll explore every aspect of this iconic food, as well as gain insights into many popular Mexican ingredients, including herbs, spices, cheeses, and chiles. You'll learn the basic techniques for making many staples of the Mexican cocina, such as homemade tortillas, queso fresco, crema Mexicana, and chorizo. With Enchiladas: Aztec to Tex-Mex, you can prepare enchiladas in the traditional Mexican way--with loving hands.With this book, you'll learn toMake corn tortillas from scratch, including colorful flavor-infused versionsFire roast fresh chiles and prepare dried chiles for enchilada sauces and molesDry roast tomatoes, onions, garlic, and chiles using a traditional comal (griddle)Make your own homemade queso fresco, crema Mexicana, and chorizoPrepare tender pot beans and savory refried beansCook perfect Mexican rice--six waysPrepare chicken, pork, beef, seafood, and vegetables for fillingsEnchiladas: Aztec to Tex-Mex is also packed with information about many other key ingredients of Mexican cuisine, including avocados, tomatoes, tomatillos, and nopales (cactus). A section on Mexican cheeses describes their flavors, textures, melting properties, and possible substitutes. Fresh and dried chiles used in enchilada cookery are presented, along with a description of their flavor profiles, heat levels, and specific uses. Experience the history of Mexico through its most delicious ambassador, the enchilada!
Encore Provence: New Adventures in the South of France
by Peter MayleAfter trying--what folly!--to live in other places, Peter Mayle is back in his beloved Provence. He celebrates his homecoming by sharing with us a whole new feast of adventures, discoveries, hilarities, and culinary treats, liberally seasoned with a joyous mix of Gallic characters. The pauses for refreshment include an unforgettable meal in a converted gas station, a rendezvous with the very best bouillabaisse, and visits to eventful weekly markets. But there is life after lunch, and we also discover a school for noses in Haute Provence, a gardener who grows black tomatoes, the secret the the oversexed butcher, a celebration of Alowine (Halloween) Provence-style, and the genetic effects of two thousand years of Fois gras. There is a memorable tour of Marseille, a comprehensive lesson on olive oil, a search for the perfect corkscrew, and invaluable recommendations for splendid local cheeses, wines, honey, bread, country restaurants, and off-the-beaten-track places to stay. Never has Peter Mayle written with more unabashed pleasure about his heaven on earth.
Encyclopaedia of Brewing
by Christopher BoultonEncyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied beverages and the brewing and malting processes. The Encyclopaedia’s unrivalled coverage is extensive enough to provide an appropriately detailed description of each term under consideration, supplemented in many cases with diagrams and photographs. Offering an international perspective, the book includes descriptions of the terms used in: the brewing process, from raw materials through to packaging the biochemistry, microbiology and genetics which underpin brewing laboratory methods used for the analysis of beer and raw materials quality assurance/control systems and standards hygiene and cleaning processes small- and large-pack packaging engineering of malting, brewing, packaging and dispense beer flavour chemistry historical context legislation relevant to brewing Encyclopaedia of Brewing is the only book of its kind, and is destined to become the essential and authoritative first point of reference for brewing science.
Encyclopedia of Beer: The Beer Lover's Bible - A Complete Reference To Beer Styles, Brewing Methods, Ingredients, Festivals, Traditions, And More)
by Mark Stevens Fred Eckhardt Karl F. Lutzen Thomas Bedell Alan Eames Robert Haiber Alan J. Pugsley Peter V. ReidThe Encyclopedia of Beer is a seriously readable celebration of beers and brewing around the world--the ultimate reference source for beer lovers everywhere. With more than 900 entries of everything from "Abbey Beer" to "Zymurgy," and hundreds of illustrations, this book answers all your questions on:- influential brewers and their products- beer styles--both the popular and the obscure- brewing terminology and equipment- ingredients and flavorings- festivals and traditions- the history of beer, from ancient Sumer to today's craft-brewing boom- and much moreDefinitive, wide-ranging, and a great browse, The Encyclopedia of Beer by Christine P. Rhodes is destined to become the cornerstone of every beer connoisseur's library.
Encyclopedia of Dietary Supplements
by Mark Levine Gordon M. Cragg Paul M. Coates Joel Moss Marc R. Blackman Joseph M. Betz Jeffrey D. WhiteEncyclopedia of Dietary Supplements presents peer-reviewed, objective entries that rigorously examine the most significant scientific research on basic chemical, preclinical, and clinical data. Designed for healthcare professionals, researchers, and health-conscious consumers, it presents evidence-based information on the major vitamin and mineral micronutrients, herbs, botanicals, phytochemicals, and other bioactive preparations.Supplements covered include: Vitamins, beta-carotene, niacin, and folate Omega-3 and omega-6 fatty acids, isoflavones, and quercetin Calcium, copper, iron, and phosphorus 5-hydroxytryptophan, glutamine, and L-arginine St. John's Wort, ginkgo biloba, green tea, kava, and noni Androstenedione, DHEA, and melatonin Coenzyme Q10 and S-adenosylmethionine Shiitake, maitake, reishi, and cordiceps With nearly 100 entries contributed by renowned subject-specific experts, the book serves as a scientific checkpoint for the many OTC supplements carried in today's nutritional products marketplace.Also Available OnlineThis Taylor & Francis encyclopedia is also available through online subscription, offering a variety of extra benefits for researchers, students, and librarians, including: Citation tracking and alerts Active reference linking Saved searches and marked lists HTML and PDF format optionsContact Taylor and Francis for more information or to inquire about subscription options and print/online combination packages.US: (Tel) 1.888.318.2367; (E-mail) e-reference@taylorandfrancis.comInternational: (Tel) +44 (0) 20 7017 6062; (E-mail) online.sales@tandf.co.uk
Encyclopedia of Jewish Food
by Gil MarksA comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions Food is more than just sustenance. It's a reflection of a community's history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores both unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries-from Afikomen and Almond to Yom Kippur and Za'atar-cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food The Encyclopedia of Jewish Food is an informative and eye-opening guide to the culinary heart and soul of the Jewish people.
Encyclopedia of Pasta
by Darra GoldsteinThis book is about traditional Italian pasta -- the long, the short, the layered, the rolled, the stretched, and the stuffed, a unique Italian heritage.
Encyclopedia of Sports & Fitness Nutrition
by Liz ApplegateBoost Your Performance, Health & MotivationThe optimum way to get the most out of your workouts and feel your best is to develop an energizing, performance-enhancing nutrition plan, tailored to your body's specific needs. Do that, and you're on track to achieve the higher level of fitness and better overall health that you crave.Inside is an A-to-Z look at how you can enhance your workouts and maximize your results with proper nutrition, safe and effective sports supplements, and beneficial vitamins and minerals. No matter your lifestyle, fitness background, or family health history, author and nutrition expert Liz Applegate will empower you to make smart eating and nutrition decisions for yourself and your family. You'll learn how to:·Understand your body and its precise needs ·Apply the fundamentals of sports and fitness nutrition to your life and workouts ·Select the right foods, supplements, vitamins, and minerals for specific sports, activities, and health conditions ·Develop and follow an individualized food plan based on your age and fitness level ·And much more!Scientifically accurate and loaded with the most up-to-date information, Encyclopedia of Sports & Fitness Nutrition provides everything you need to create your ultimate eating and exercise regimen.Encyclopedia of Sports & Fitness Nutrition includes daily food & activity pyramids customized for 7 life stages: ·Children ages 4 to 8 ·Children ages 9 to 12 ·Teens ·20s ·30s ·40s and 50s ·60 and overFrom the Trade Paperback edition.
End Chronic Disease: The Healing Power of Beliefs, Behaviors, and Bacteria
by Kathleen DiChiaraWhy do some people successfully overcome illness and others don't? Researcher and health advocate explores the healing power of our thoughts, habits, and microbiome.Millions of people are struggling through the vicious cycle of chronic symptoms that are associated with internal inflammation and immune dysregulation. And yet, determining the root cause of inflammation can be so challenging...until now!Nutrition educator, researcher, and health advocate Kathleen DiChiara aims to answer the question of what truly conditions the body to overcome illness. She shares her passion for functional medicine, microbiology, and growth mind-set, and helps readers discover the key strategies that impact the three driving forces for optimal health: beliefs, behavior, and bacteria.In this book, readers will find a health-conscious and practical guide to build physical health and immunity.
End Your Carb Confusion: 100 Carb-Customized Recipes from a Chef's Kitchen to Yours
by Eric Westman Scott ParkerDr. Eric Westman, Director of Duke University Keto Medicine Clinic, and world-renowned chef Scott Parker have teamed up to bring you a robust collection of restaurant-inspired, carb-conscious recipes.Each recipe features fresh and healthy ingredients to meet your individual carb threshold and dietary needs.End Your Carb Confusion: The Cookbook packs in 100 recipes that have been carefully crafted to fit within the three phases of Dr. Westman&’s acclaimed diet plan: low, moderate, and higher carb. This phased setup allows you to adjust your carbohydrate intake as needed to meet your health goals and maximize your long-term success. Whether you are strict keto, low-carb, or just want to lighten up on carbs from time to time, this is your ultimate resource for delicious recipes. It features everything from family favorites to succulent steaks and perfect pairings, along with culinary tips from acclaimed chef Scott Parker on making the most of your dishes and flavor combinations. Scott has taken all the guesswork out of preparing delicious meals by creating an easy-to-follow format and simple recipes with accessible and familiar ingredients. End Your Carb Confusion: The Cookbook is complete with straightforward charts and guides to help you navigate each phase with ease and confidence. Sample Recipes Include: • Baked Salmon, Cumin-Spiced Cauliflower Rice, and Olive & Watercress Salad • Pan-Fried Sirloin with Arugula & Pickled Onion Salad, Green Beans, and Parmesan • Black Pepper Chicken Ramen • 2-Minute Cheese & Chive Bread • Seared Tuna, Avocado, Cucumber & Tomato Salad • Marinated Mackerel with Radish & Smashed Avocado • Lamb Kofta Used as a standalone cookbook or in conjunction with Westman&’s bestselling book, End Your Carb Confusion, this new cookbook is for anyone looking to find better health or simply augment their recipe file. With Dr. Westman and Scott by your side, you will feel better than ever and love your time in the kitchen.
Endangered Eating: America's Vanishing Foods
by Sarah LohmanWinner of the 2024 Ohioana Book Award in Nonfiction A New York Times Book Review Editors' Choice • A Food & Wine Best Book of 2023 • An Eater Best Food Book, Fall 2023 American food traditions are in danger of being lost. How do we save them? Apples, a common New England crop, have been called the United States' "most endangered food." The iconic Texas Longhorn cattle is categorized at "critical" risk for extinction. Unique date palms, found nowhere else on the planet, grow in California’s Coachella Valley—but the family farms that caretake them are shutting down. Apples, cattle, dates—these are foods that carry significant cultural weight. But they’re disappearing. In Endangered Eating, culinary historian Sarah Lohman draws inspiration from the Ark of Taste, a list compiled by Slow Food International that catalogues important regional foods. Lohman travels the country learning about the distinct ingredients at risk of being lost. Readers follow Lohman to Hawaii, as she walks alongside farmers to learn the stories behind heirloom sugarcane. In the Navajo Nation, she assists in the traditional butchering of a Navajo Churro ram. Lohman heads to the Upper Midwest, to harvest wild rice; to the Pacific Northwest, to spend a day wild salmon reefnet fishing; to the Gulf Coast, to devour gumbo made thick and green with filé powder; and to the Lowcountry of South Carolina, to taste America’s oldest peanut—long thought to be extinct. Lohman learns from those who love these rare ingredients: shepherds, fishers, and farmers; scientists, historians, and activists. And she tries her hand at raising these crops and preparing these dishes. Each chapter includes two recipes, so readers can be a part of saving these ingredients by purchasing and preparing them. Animated by stories yet grounded in historical research, Endangered Eating gives readers the tools to support community food organizations and producers that work to preserve local culinary traditions and rare, cherished foods—before it’s too late.
Endangered Maize: Industrial Agriculture and the Crisis of Extinction
by Helen Anne CurryCharting the political, social, and environmental history of efforts to conserve crop diversity. Many people worry that we're losing genetic diversity in the foods we eat. Over the past century, crop varieties standardized for industrial agriculture have increasingly dominated farm fields. Concerned about what this transition means for the future of food, scientists, farmers, and eaters have sought to protect fruits, grains, and vegetables they consider endangered. They have organized high-tech genebanks and heritage seed swaps. They have combed fields for ancient landraces and sought farmers growing Indigenous varieties. Behind this widespread concern for the loss of plant diversity lies another extinction narrative that concerns the survival of farmers themselves, a story that is often obscured by urgent calls to collect and preserve. Endangered Maize draws on the rich history of corn in Mexico and the United States to uncover this hidden narrative and show how it shaped the conservation strategies adopted by scientists, states, and citizens. In Endangered Maize, historian Helen Anne Curry investigates more than a hundred years of agriculture and conservation practices to understand the tasks that farmers and researchers have considered essential to maintaining crop diversity. Through the contours of efforts to preserve diversity in one of the world's most important crops, Curry reveals how those who sought to protect native, traditional, and heritage crops forged their methods around the expectation that social, political, and economic transformations would eliminate diverse communities and cultures. In this fascinating study of how cultural narratives shape science, Curry argues for new understandings of endangerment and alternative strategies to protect and preserve crop diversity.
Ending Hunger: The quest to feed the world without destroying it
by Anthony WarnerNutritionists tell you to eat more fish. Environmentalists tell you to eat less fish. Apparently they are both right. It's the same thing with almonds, or quinoa, or a hundred other foods. But is it really incumbent on us as individuals to resolve this looming global catastrophe? From plastic packaging to soil depletion to flatulent cows, we are bombarded with information about the perils of our food system. Drawing on years of experience within the food industry, Anthony Warner invites us to reconsider what we think we know. In Ending Hunger, he uncovers the parallels between eating locally and 1930s fascism, promotes the potential for good in genetic modification and dispels the assumption that population growth is at the heart of our planetary woes.
Ending the Food Fight: Guide Your Child to a Healthy Weight in a Fast Food/Fake Food World
by David LudwigIn a world dominated by fast food and fake food, establishing healthy eating habits in children is one of the greatest concerns for parents -- and potentially one of the greatest challenges. Fortunately, the renowned physician Dr. David Ludwig developed a proven lifestyle plan that has benefited thousands of families. Here he shares his nine-week program, offering the tools -- including tasty recipes, motivational tips, and activities -- that can help families prevent the kitchen table from becoming a battleground.
Ending the War on Artisan Cheese: The Inside Story of Government Overreach and the Struggle to Save Traditional Raw Milk Cheesemakers
by Catherine DonnellyA prominent food scientist defends the use of raw milk in traditional artisan cheesemaking.Raw milk cheese—cheese made from unpasteurized milk—is an expansive category that includes some of Europe&’s most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles.Unfortunately the artisan cheese industry faces an existential regulatory threat. Over the past thirty years the US Food and Drug Administration (FDA) has edged toward an outright ban on raw milk cheeses. Their assault on traditional cheesemaking goes beyond a debate about raw milk safety; the FDA has also attempted to ban the use of wooden boards, the use of ash in cheese ripening, and has set stringent microbiological criteria that many artisan cheeses cannot meet. The David versus Goliath existence of small producers fighting crushing regulations is true in parts of Europe as well, where beloved creameries are going belly-up or being bought out because they can&’t comply with EU health ordinances. Centuries-old cheese styles like Fourme d&’Ambert and Cantal are nearing extinction, leading Prince Charles to decry the &“bacteriological correctness&” of European regulators.The dirty secret is that Listeria and other bacterial outbreaks occur in pasteurized cheeses more often than in raw milk cheeses, and traditional processes like ash-ripening have been proven safe. In Ending the War on Artisan Cheese, Dr. Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety. This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in influencing our food choices.
Endless Summer Cookbook: The Endless Summer Cookbook
by Katie LeeThe Food Network star shares over 100 “mouthwatering” recipes for warm-weather entertaining (Bobby Flay).Katie Lee—co-host of Food Network’s The Kitchen—is known for her summer soirees, and in Endless Summer Cookbook, she shares more than 100 recipes that are staples at these parties. For Katie, cooking isn’t just about the food. It’s about the whole experience: the atmosphere, the story that each ingredient tells, and, of course, the people who share the meal. Her vision of a complete entertaining experience continues with Endless Summer Cookbook—where the cooking reflects the distinctive flavors of her home in the Hamptons. The lush photography and fresh, easy recipes themselves evoke the delicious flavors of the best season of the cook’s year. Included are salad Niçoise, peach blueberry cobbler, figs wrapped in prosciutto, a pizza thrown onto the grill, steak tacos served with avocado and fresh cilantro, and much, much more to let you indulge in the ultimate summer fantasy of lazy, luxurious days at the beach.