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Food Junkies: The Truth About Food Addiction
by Vera Tarman Philip WerdellA fact-filled guide to coping with compulsive overeating problems by an experienced addictions doctor who draws on many patients’ stories of recovery. Overeating, binge eating, obesity, anorexia, and bulimia: Food Junkies tackles the complex, poorly understood issue of food addiction from the perspectives of a medical researcher and dozens of survivors. What exactly is food addiction? Is it possible to draw a hard line between indulging cravings for “comfort food” and engaging in substance abuse? For people struggling with food addictions, recognizing their condition — to say nothing of gaining support and advice — remains a frustrating battle. Built around the experiences of people suffering and recovering from food addictions, Food Junkies offers practical information grounded in medical science, while putting a face to the problems of food addiction. It is meant to be a knowledgeable and friendly guide on the road to food serenity.
Food Justice
by Robert Gottlieb Anupama JoshiIn today's food system, farm workers face difficult and hazardous conditions,low-income neighborhoods lack supermarkets but abound in fast-food restaurants and liquor stores,food products emphasize convenience rather than wholesomeness, and the international reach ofAmerican fast-food franchises has been a major contributor to an epidemic of "globesity. "To combat these inequities and excesses, a movement for food justice has emerged in recent yearsseeking to transform the food system from seed to table. In Food Justice, RobertGottlieb and Anupama Joshi tell the story of this emerging movement. A foodjustice framework ensures that the benefits and risks of how food is grown and processed,transported, distributed, and consumed are shared equitably. Gottlieb and Joshi recount the historyof food injustices and describe current efforts to change the system, including community gardensand farmer training in Holyoke, Massachusetts, youth empowerment through the Rethinkers in NewOrleans, farm-to-school programs across the country, and the Los Angeles school system's eliminationof sugary soft drinks from its cafeterias. And they tell how food activism has succeeded at thehighest level: advocates waged a grassroots campaign that convinced the Obama White House to plant avegetable garden. The first comprehensive inquiry into this emerging movement, FoodJustice addresses the increasing disconnect between food and culture that has resultedfrom our highly industrialized food system.
Food Justice (Food, Health, and the Environment)
by Robert Gottlieb Anupama JoshiThe story of how the emerging food justice movement is seeking to transform the American food system from seed to table.In today's food system, farm workers face difficult and hazardous conditions, low-income neighborhoods lack supermarkets but abound in fast-food restaurants and liquor stores, food products emphasize convenience rather than wholesomeness, and the international reach of American fast-food franchises has been a major contributor to an epidemic of “globesity.” To combat these inequities and excesses, a movement for food justice has emerged in recent years seeking to transform the food system from seed to table. In Food Justice, Robert Gottlieb and Anupama Joshi tell the story of this emerging movement.A food justice framework ensures that the benefits and risks of how food is grown and processed, transported, distributed, and consumed are shared equitably. Gottlieb and Joshi recount the history of food injustices and describe current efforts to change the system, including community gardens and farmer training in Holyoke, Massachusetts, youth empowerment through the Rethinkers in New Orleans, farm-to-school programs across the country, and the Los Angeles school system's elimination of sugary soft drinks from its cafeterias. And they tell how food activism has succeeded at the highest level: advocates waged a grassroots campaign that convinced the Obama White House to plant a vegetable garden. The first comprehensive inquiry into this emerging movement, Food Justice addresses the increasing disconnect between food and culture that has resulted from our highly industrialized food system.
Food Justice Now!: Deepening the Roots of Social Struggle
by Joshua SbiccaA rallying cry to link the food justice movement to broader social justice debates The United States is a nation of foodies and food activists, many of them progressives, and yet their overwhelming concern for what they consume often hinders their engagement with social justice more broadly. Food Justice Now! charts a path from food activism to social justice activism that integrates the two. It calls on the food-focused to broaden and deepen their commitment to the struggle against structural inequalities both within and beyond the food system. In an engrossing, historically grounded, and ethnographically rich narrative, Joshua Sbicca argues that food justice is more than just a myopic focus on food, allowing scholars and activists alike to investigate the causes behind inequities and evaluate and implement political strategies to overcome them. Focusing on carceral, labor, and immigration crises, Sbicca tells the stories of three California-based food movement organizations, showing that when activists use food to confront neoliberal capitalism and institutional racism, they can creatively expand how to practice and achieve food justice.Sbicca sets his central argument in opposition to apolitical and individual solutions, discussing national food movement campaigns and the need for economically and racially just food policies—a matter of vital public concern with deep implications for building collective power across a diversity of interests.
Food Justice in American Cities: Stories of Health and Resilience (Routledge Studies in Food, Society and the Environment)
by Sabine O’HaraThis book documents food insecurity in urban communities across the United States and asks whether emerging urban food and agriculture initiatives can address the food security needs of American city dwellers. While America has sufficient food to feed its entire population, 38 million people are food insecure, with urban communities and communities of color having long borne the brunt of food inequalities. This book traces the evolving story of food by describing the people behind food system statistics, focusing on cities and suburban communities across America. In doing so, it raises questions not only about food security but about a food economy that can foster justice and sustainability and combat hunger and waste. By linking human faces to the data, the book reveals the many connections between food insecurity and unsustainable practices. The book concludes by discussing some of the pathways toward a more sustainable and just food system by linking the food system to the larger economy and the many sectors that are connected to food. Because of these multifaceted connections, food can be a unique catalyst for creating pathways toward a more just and sustainable economy that is more aligned with nature. This book will be of great interest to students and scholars of food justice, food security, urban food and agriculture, urban sustainability, and sustainable food systems more broadly.
Food Justice in US and Global Contexts
by Ian Werkheiser Zachary PisoThis book offers fresh perspectives on issues of food justice. The chapters emerged from a series of annual workshops on food justice held at Michigan State University between 2013 and 2015, which brought together a wide variety of interested people to learn from and work with each other. Food justice can be studied from such diverse perspectives as philosophy, anthropology, economics, gender and sexuality studies, geography, history, literary criticism, philosophy and sociology as well as the human dimensions of agricultural and environmental sciences. As such, interdisciplinary workshops are a much-needed vehicle to improve our understanding of the subject, which is at the center of a vibrant and growing discourse not only among academics from a wide range of disciplines but also among policy makers and community activists. The book includes their perspectives, offering a wide range of approaches to and conceptions of food justice in a variety of contexts. This invaluable work requires readers to cross boundaries and be open to new ideas based on different assumptions.
Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition
by Casimir C. AkohMaintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids.New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.
Food Literacy, Curriculum, and The Global South: Examples from South Asia
by Dishari ChattarajThis volume explores concepts and theories of food literacy to understand the interdisciplinary paradigms, perspectives, and emerging discourses in and beyond formal educational contexts in the Global South, specifically South Asia. In doing so, this volume provides a comprehensive overview of existing literature on food literacy and the methodologies utilized to study the same across the Global North and South. Furthermore, this volume reports the findings of a primary research study conducted in the domain of curriculum analysis across school education boards of six South Asian countries, including Bangladesh, Bhutan, India, Nepal, and Sri Lanka. It also documents the teaching-learning experiences and perceptions of various stakeholders from select schools and regions in India. Besides highlighting the dynamic, contextual, and place-based nature of food literacies, the volume questions the autonomous nature of literacy studies, thereby promoting a less deterministic and more sustainable, inclusive, and discursive paradigm of food literacy/literacies.
Food Loss and Waste Policy: From Theory to Practice (Routledge Studies in Food, Society and the Environment)
by Simone Busetti Noemi PaceThis book examines policy responses to food waste and loss, an issue of significant, global concern, with one-third of food produced for human consumption lost or wasted. Investigating food waste and loss under an interdisciplinary lens, the contributors employ a variety of methodological approaches, including quantitative and qualitative techniques, drawing on in-depth case studies and action research. The volume is organised into four parts: Understanding Food Loss and Waste, International Programmes, National Policies and Local Initiatives. The first part introduces the reader to the concept of food loss and waste, how it can be measured, its causes and consequences, and how it can be reduced. The second part is dedicated to international and cross-country case studies, with six chapters reviewing national policies implemented in France, Italy, Romania, Japan, China and the United States. In Part Four, three chapters are dedicated to local food recovery and redistribution initiatives. By focusing on different territories and different levels of governance, the book provides a detailed evaluation of food loss and waste policies, the barriers and opportunities of implementing the policies, as well as the impact they are actually having. The chapters are both descriptive and evaluative and draw out lessons for designing, implementing and reforming programmes. This book will be of great interest to students and scholars working on food waste, food policy, sustainable food systems, agricultural production and supply chains and public policy, as well as policymakers involved with developing and implementing programmes and policies to regulate and reduce food waste and loss.
Food Lover's Guide to Portland
by Liz CrainFor residents and visitors alike, The Food Lover's Guide to Portland is a road map to finding the best of the best in America's favorite do-it-yourself foodie mecca. Navigate Portland's edible bounty with this all-access pass to hundreds of producers, purveyors, distillers, bakers, food carts, and farmers markets. For home cooks or couture snackers, bring the best of Portland to your kitchen. From kombucha to whiskey to the freshest handmade cheese, fill your pantry, your table, and yourself with treasures found in the city and its immediate vicinity. Liz Crain creates a roadmap for the gastronomic adventures hidden in pockets throughout Portland, from found fruit clubs to by-appointment-only coffee cupping clubs.
Food Lover's Guide to Portland
by Liz CrainFor residents and visitors alike, Food Lover's Guide to Portland is a road map to finding the best of the best in America's favorite do-it-yourself foodie mecca. Navigate Portland's edible bounty with this all-access pass to hundreds of producers, purveyors, distillers, bakers, food carts, and farmers markets. This book is the indispensable guide to it all. In the second edition, readers get 20+ new full listings, 150+ new businesses, a new food cart chapter by food cart expert Brett Burmeister, and an Hispanic market section from food writer and Mi Mero Mole owner Nick Zukin. Whether you've lived in Portland your entire life, are visiting for business or pleasure, or are a hungry transplant - this book helps you find all that is delicious in Portland.
Food Manipulation Technology: A Soft Robotics Approach
by Shinichi Hirai Zhongkui WangWang and Hirai draw on their extensive experience to introduce recent technological advances in soft robotics for food manipulation and discuss their practical applications in the food preparation industry. They also describe food modeling and categorization for the purpose of robotic handling.Food manipulation is common in restaurants, kitchens, and food factories, but it currently largely relies on humans because of the lack of effective robotic systems. This book therefore explains recent manipulation technology for food handling and restaurant/kitchen automation, which is essential for food manipulation. The book covers the theoretical background of soft robotic hands; their application to different handling purposes in the food industry; their use in kitchen and restaurant automation; and their use for food recognition, property measuring, and modeling. The authors also present case studies of the development of soft robotic hands to illustrate the information and provide practical information that will be instructional for readers. Readers will gain an in-depth appreciation of the technology and its practical application to industry, which will enable them to implement this in their own work.This book is an essential read for both food technology practitioners and graduate students who are interested in food manipulation and its related technologies. It gives readers the theoretical background knowledge and practical understanding to apply this cutting-edge technology in real-world settings.
Food Matters: A Bedford Spotlight Reader
by Holly BauerFood Matters explores central questions around the seemingly simple topic of food: what is food, exactly? Do we eat for sustenance, for health, for pleasure? Where does our food come from, and why should we care? What does it mean to eat ethically? Readings by a range of essayists, scientists, health researchers, philosophers, reporters, artists, and ordinary citizens take up these questions and more. Questions after each reading provide a range of activities for students. The Web site for the Spotlight Series offers comprehensive instructor support with sample syllabi and additional teaching resources. The Bedford Spotlight Reader Series is an exciting new line of single-theme readers, each featuring Bedford's trademark care and quality. The readers in the series collect carefully chosen readings sufficient for an entire writing course--about 30 selections--to allow instructors to provide carefully developed, high-quality instruction at an affordable price. Bedford Spotlight Readers are designed to help students make inquiries from multiple perspectives, opening up topics such as money, food, sustainability, and gender to critical analysis. The readers are flexibly arranged in thematic chapters, each focusing in depth on a different facet of the central topic. An Editorial Board of more than dozen compositionists at schools focusing on specific themes have assisted in the development of the series.
Food Matters: A Guide to Conscious Eating with More Than 75 Recipes
by Mark BittmanFrom the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health. We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home. Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline. Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live. Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, Food Matters represents the future of American eating.
Food Matters: Alonso Quijano's Diet and the Discourse of Food in Early Modern Spain
by Carolyn A. NadeauIn the second sentence of Don Quixote, Cervantes describes the diet of the protagonist, Alonso Quijano: "A stew made of more beef than mutton, cold salad on most nights, abstinence eggs on Saturdays, lentils on Fridays, and an additional squab on Sundays."Through an inventive and original engagement with this text, Carolyn A. Nadeau explores the shifts in Spain's cultural and gastronomic history. Using cooking manuals, novels, poems, dietary treatises, and other texts, she brings to light the figurative significance of foodstuffs and culinary practices in early modern Spain. Drawing on the work of Pierre Bourdieu and Stephen Mennell, Food Matters reveals patterns of interdependence as observed, for example, in how Muslim and Jewish aversion to pork fired Spain's passion for ham, what happened when New World foodstuffs entered into Old World kitchens, and how food and sexual urges that so often came together, regardless of class, ethnicity, or gender, construct moments of communal celebration.This mouth-watering tour of the discourses of food in early modern Spain is complemented by an appendix that features forty-seven recipes drawn from contemporary sources.
Food Medication Interactions
by Zaneta M Pronsky Jeanne Patricia CroweThe 16th edition (2010) of the Foremost Drug-Nutrient Interaction Resource with over 90 new drugs added, reference tables such as lab values, potassium sources, grapefruit-drug interactions, drug-alcohol interactions and many others revised and updated.
Food Men Love: All-Time Favorite Recipes from Caesar Salad and Grilled Rib-Eye to Cinnamon Buns and Apple Pie
by Margie LapanjaOne of the best ways to enhance the quality of our lives is to treat ourselves to the foods we love-the more often, the better! Kitchen Goddess Margie Lapanja interviewed hundreds of men to compile this culinary collection of their favorite meals for a one-of-a-kind cookbook filled with recipes, fascinating food trivia, and fun stories from the kitchen. Whether a seasoned chef, a barbecue-happy bachelor, or a loving husband, men are taking up the tongs and giving the salad spinner a whirl in increasing numbers. Among the signature recipes of esteemed chefs and kitchen wizards, there are favorite feel-good feasts of superstars, sports heroes, luminaries, grill gurus, starving artists, burger kings, and every man in between. Included in Food Men Love is Tom Cruise's favorite Linguini dish, quarterback John Elway's Hamburger Soup, star chef Mario Batali's Bucatini all 'amatriciana, basketball legend Michael Jordan's 23 Peekytoe Crab Sandwich, and former Grateful Dead guitarist Bob Weir's Peanut Satay Sauce. Dishes are organized by course in chapters including: Warming Up His Appetite; Playing with Fire: Seeking Thrills with the G-r-r-rill; Fowl Play; and How Sweet It Is: Treat Him to His Just Desserts. Food Men Love provides the recipes for some all-time favorites that are sure to warm the heart of anyone.
Food Microbiology Based Entrepreneurship: Making Money From Microbes
by Olubukola Oluranti Babalola Natarajan Amaresan Dhanasekaran DharumaduraiThis book is first part of the 3 volume set focusing on basic and advanced methods for using microbiology as an entrepreneurial venture. This book deals with the concept of entrepreneurship skills for production, cost-benefit analysis and marketing of button, oyster, milky mushroom, Ganoderma sp, Single cell protein, Breads, Cheese, Yoghurt, Wine, Beer, Probiotics, Prebiotics fermented vegetables, and Fermented Fish etc. Chapters cover the applications of microorganisms in small and large scale production to achieve a sustainable output. This book provides essential knowledge and working business protocols from all related disciplines of food and dairy industry, probiotics industry, mushroom industry, beverage and baking industry, poultry industry, and aquaculture industry etc. This book is useful to graduate students, research scholars and postdoctoral fellows, and teachers who belong to different disciplines via botany, food microbiology, biotechnology, aquaculture microbiology and poultry microbiology. The other two volumes are focused on agriculture and industrial microbiology.
Food Microbiology Laboratory for the Food Science Student: A Practical Approach
by Cangliang Shen Yifan ZhangThis book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent, and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process. The second edition add 5 new chapters including “Chapter 10 -Thermal inactivation of Escherichia coli O157:H7 in mechanically tenderized beef steaks and color measurements”, “Chapter 11-Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations”, “Chapter 12-Evaluate cross-contamination of Salmonella on tomatoes in wash water using most probable number (MPN) technique”, “Chapter 15-DNA extraction and purity determination of foodborne pathogens”, and “Chapter 16-Practice of multiplex PCR to identify bacteria in bacterial solutions”. It also includes new lab work flowcharts for Gram-staining and endospore-staining technology in Chapter 1, pour plating and spread plating in Chapter 3, Enterotube II in Chapter 9, and Kirby Beau test procedure in Chapter 20. It includes a new sample of syllabus with the hybrid teaching of both lecture and lab sections in one course, which will assist junior faculty/instructors to develop similar lecture and lab courses.
Food Microbiology: An Introduction
by Thomas J. Montville Karl R. Matthews Kalmia E. KnielThis textbook presents authoritative coverage in a format designed to facilitate teaching and learning. Encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply. Introduces the genetics and molecular mechanisms important for the understanding of foodborne microbes. Includes expert perspectives on parasites, viruses and prions, and non-thermal processes. Incorporates instructors' input to further clarify complex topics in the field of food microbiology. Presents explicit learning goals to focus students on the core principles of food microbiology.
Food Mobilities: Making World Cuisines (Culinaria #1)
by Simone Cinotto Daniel E. BenderBringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. The collection offers a range of fascinating case studies, including explorations of Italian food in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world. In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge.
Food Nanoscience and Nanotechnology
by Humberto Hernández-Sánchez Gustavo Fidel Gutiérrez-LópezNanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.
Food Nations: Selling Taste In Consumer Societies
by Warren Belasco Philip ScrantonFeaturing the work of some of the most established scholars in the food studies field, this volume looks at the connections between food, culture, and commerce. The essays in the collection pick at what we eat for all its ideological and political implications, such as Foodscapes in Los Angeles, the politics of the California avocado, or the cultural subtext of baby food.
Food Network Magazine Baking For Fun: 75 Great Cookies, Cakes, Pies & More
by Food Network Magazine Maile Carpenter Liz SgroiWhip up 75 extra-fun, zero-stress recipes for cookies, bars, cakes, cupcakes, and pies in this family-friendly baking book featuring 150 photographs and a convenient spiral binding!If baking makes you happy, you need this cookbook from Food Network Magazine! Inside there are dozens of recipes for people like you, who whip up cookies for no reason at all (you know someone will eat them!) and who keep extra butter and sugar on hand just in case the mood strikes to make a sheet cake. Whether you&’re a beginner or a pro, you&’ll find great new recipes—all with a full-page photo—for any time you&’re in the mood to bake. Inside you&’ll find: Simple snackable sweets like Chocolate-Covered Shortbread and Lemon Meringue CupcakesNew twists on favorite treats like Coffee-Toffee Chocolate Chip Cookies and Air-Fryer Pecan Brownies, Cinnamon Bun Apple Pie, Piña Colada Cheesecake Bars and more amazing recipes Over-the-top, wow-worthy creations like Tiramisu Layer Cake and Mile-High S&’mores Pie Dozens of helpful tips from the chefs in the Food Network Kitchen (like did you know a ½-teaspoon measuring spoon makes the perfect indent for thumbprint cookies!)A visual recipe index so you can pick your next fun project at a glanceHidden spiral binding so the book lays flat on your counter or table when you&’re baking Whether you&’re looking for an easy recipe to bake with kids or just want to do some stress-baking to escape from the world, there&’s tons of easy, foolproof recipes to satisfy you (and your sweet tooth!).
Food Network Magazine Recipe-a-Day Kids Cookbook Free 35-Recipe Sampler!
by The Editors of Food Network Magazine; Foreword by Maile CarpenterCalling all junior chefs! Check out this special selection of 35 recipes from the next kids cookbook from the editors of Food Network Magazine—including Chocolate Chip Cookie Milkshakes, Spilled Kmilk Cereal Bark, Burgers with Cheesy Curly Fries, PB&J Pull Apart Biscuits, Pumpkin Spice Smores, and more. Then if you want more, look for all 366 easy recipes for everty day of the year in The Recipe-a-Day Kids Cookbook. You'll never run out of delicious ideas plus it includes food trivia, tips, food crafts, and other fun activities.