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Prevent and Reverse Heart Disease challenges conventional cardiology by posing a compelling, revolutionary idea-that we can, in fact, abolish the heart disease epidemic in this country by changing our diets. Drawing on the groundbreaking results of his twenty-year nutritional study, Dr. Caldwell B. Esselstyn, Jr., a former surgeon, researcher, and clinician at the Cleveland Clinic, convincingly argues that a plant-based, oil-free diet can not only prevent and stop the progression of heart disease, but also reverse its effects. Furthermore, it can eliminate the need for expensive and invasive surgical interventions, such as bypass and stents, no matter how far the disease has progressed. Dr. Esselstyn began his research with a group of patients who joined his study after traditional medical procedures to treat their advanced heart disease had failed. Within months of following a plant-based, oil-free diet, their angina symptoms eased, their cholesterol levels dropped significantly, and they experienced a marked improvement in blood flow to the heart. Twenty years later, the majority of Dr. Esselstyn's patients continue to follow his program and remain heart-attack proof. Prevent and Reverse Heart Disease explains the science behind these dramatic results, and offers readers the same simple, nutrition-based plan that has changed the lives of his patients forever. In addition, Dr. Esselstyn provides more than 150 delicious recipes that he and his wife, Ann Crile Esselstyn, have enjoyed for years and used with their patients. Clearly written and backed by irrefutable scientific evidence, startling photos of angiograms, and inspiring personal stories, Prevent and Reverse Heart Disease will empower readers to take charge of their heart health. It is a powerful call for a paradigm shift in heart-disease therapy. Includes recipes.
Food makes the world go around, according to this absorbing account of how the search for food has shaped human nature. It is more important than love or sex for the simple reason that food is harder to find than a mate. Think of it this way, says Allport, who draws on the research of anthropologists and biologists in presenting her fascinating and provocative theories: Mates are often willing accomplices in the act of mating; food is never a willing accomplice in the act of eating.
An out-of-work princess applies to become the bride of Prince Drupert, but first she must pass several tests, including a cooking contest.
Principles of Food Science is designed to help you learn about the relationships among science, food, and nutrition. Basic laws of chemistry, microbiology, and physics are applied to the production, processing, preservation, and packaging of food. You will explore the characteristics of each component found in food. You will examine the helpful and harmful effects of micro-organisms on the food supply.
Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.
In collaboration with Le Cordon Bleu, Gisslen provides a comprehensive guide to professional cooking theory and techniques for culinary students. This heavy tome contains about 1,200 recipes--100 of them new to this edition. The extensive scope of the book encompasses the food service industry, sanitation and safety, tools and equipment, the basics, menus and cost management, and nutrition. Then, the author provides detailed instructions, with color photos by J. Gerard Smith, for cooking stocks and sauces; soups; meats, game, and poultry; fish and shellfish; vegetables; legumes, grains, and pasta; salads; sandwiches; appetizers; breakfast foods; beverages; cured foods; cold foods; yeast products and breads; and desserts. This edition has been updated, is in full-color, contains vegetarian recipes and diets, uses the new food pyramid, and has chapters on presenting and garnishing food and modern food service. Gisslen is the author of many other culinary books, including The Essentials of Professional Cooking and Professional Baking, and is a graduate of the Culinary Institute of America. Annotation ©2006 Book News, Inc. , Portland, OR (booknews. com)
This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book - and 90 bonus recipes. The software is available through download with the registration code in the back of the book.
When a typically perfect party at wine merchant Tony Beach's is brutally crashed, he finds himself caught in the terrifying midst of a mystery that begins with sham scotch and counterfeit claret and escalates to hijacking and murder. . . .
The comprehensive, must-have guide to Texas barbecue, including pitmasters recipes, tales of the road--from country meat markets to roadside stands--and a panoramic look at the Lone Star State, where smoked meat is sacred: Brisket. Spareribs. Beef sausage. Pulled pork. From the science of heat to the alchemy of rubs, from the hill country to the badlands, The Prophets of Smoked Meat takes readers on a pilgrimage to discover the heart and soul of Texas barbecue. Join Daniel "BBQ Snob" Vaughn--host of the popular blog Full Custom Gospel BBQ and acknowledged barbecue expert--and photographer Nicholas McWhirter as they trek across more than 10,000 miles to sample the wood-smoking traditions of the Lone Star States four distinct barbecue styles: East Texas style, essentially the hickory-smoked, sauce-coated barbecue with which most Americans are familiar. Central Texas "meat market" style, in which spice-rubbed meat is cooked over indirect heat from pecan or oak wood, a method that originated in the butcher shops of German and Czech immigrants. Hill Country "cowboy style," which involves direct heat cooking over mesquite coals and uses goat and mutton as well as beef and pork. South Texas barbacoa, in which whole beef heads are traditionally cooked in pits dug into the earth. Including recipes from longtime pitmasters and new barbecue stars, The Prophets of Smoked Meat encompasses the entire panorama of Texas barbecue. Illustrated throughout with lush, full-color photographs of the food, the people, and the stunning landscapes of the Lone Star State, The Prophets of Smoked Meat is the new gospel of Texas barbecue, essential for neophytes and seasoned experts alike.
Bringing together the latest research from leading experts, this book provides an indispensable reference on the health benefits of drinking tea. It examines the general health giving properties of tea before moving on to a detailed review of the evidence for the beneficial effects of tea on specific ailments including cancer, the common cold, renal disease, cardiovascular disease, antiviral influenza, arthritis, lung and pulmonary ailments, aging, oral health and dementia. The book concludes by challenging misconceptions of the effects of tea.
Describes how pumpkins come in different shapes and sizes how they grow and their traditional uses and cultural significance Includes instructions for carving a pumpkin and drying the seeds Gail Gibbons is the well known nonfiction author for children. Other titles include Fire Fire, Apples, Bats, and the Post Office. This book would be a wonderful teaching tool with real pumpkins.
What's cooking in the old white cabin? Pumpkin soup. The best you've ever tasted! Made by the Cat who slices up the pumpkin. Made by the Squirrel who stirs in the water. Made by the Duck who scoops up the salt, and tips in just enough. But one day the Duck wants to stir. Then there is trouble, a horrible squabble, and the Duck waddles away. In this funny, observant, and highly original story, three animal companions discover the ups and downs of friendship and sharing, and what really makes the Pumpkin Soup taste so good.
In this Level One reader in the Wonder Book series, beginning readers learn how that small seed becomes a large pumpkin. Other books in this series, and other books by these authors, are available in this library.
"Leaping in sales by thirty percent each year, artisan beef-including natural, organic, and especially grassfed-is captivating everyone's attention. With all of these new choices on the market,Pure Beefanswers home cooks' most pressing questions: Which beef should I buy? Where can I buy it? How should I cook it? Featuring an engaging beef cooking tutorial and a cook-friendly beef cut chart,Pure Beefinstructs anyone how to grill, roast, stew, simmer, and sauté every cut of beef to their liking. With chapters organized by cooking methods and corresponding beef cuts, its 140 recipes are customized for leaner, heat-sensitive grassfed beef and model a healthful and sustainable approach to meat eating. A groundbreaking guide to artisan beef, this cookbook offers everyone the benefits of an informative and delicious ranch-to-table dining experience complete with a full-color photo recipe insert and landscape images throughout. "
The flavors of pressure cooked meals, using these quick and easy recipes are unsurpassed.
One of the world's healthiest foods, quinoa contains a perfect balance of all eight essential amino acids, and is a great source of protein, making it an increasingly popular food choice for those looking to incorporate 'superfoods' into their everyday diets. Gluten-free, wheat-free, and nutrient-packed, quinoa is ideal for those who are health-conscious, vegetarian, and/or physically active, as well as for those with gluten intolerance, wheat allergies, and other digestive disorders. But that's not all: You can eat quinoa guiltlessly knowing it's free of cholesterol and trans fats.
With over 200 pages of quinoa-inspired cuisine, "The Quintessential Quinoa Cookbook" is unlike any other quinoa cookbook. Exclusive, hand-crafted recipes, photographs of every recipe, nutritional information, and alternative ingredients are provided.
Even your favorite dinner can lose its appeal when it's in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network's indefatigable cook Rachael Ray guarantees you'll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat! Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don't have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you'll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you're all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish. As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you'll never have an excuse for being in a cooking rut again.How about a brand-new 30-minute dinner every night for an entire year? Tired of making the same old same old, week after week after week? With Rachael's most varied and comprehensive collection of 30-minute recipes ever, you'll have everyone at your table saying "Yummo!" all year long. It's amazing what a half hour can do for your tastebuds ... 365 days a year!From the Trade Paperback edition.
When one of her recipes calls for "EVOO," cooks knowingly reach for the extra-virgin olive oil. When she declares a dish "Yum-O," those who have tried her meals can nod in agreement. Rachael Ray grew up surrounded by great restaurant cooks, so cooking was a natural and integral part of her life. She first began cooking at home with her mother, moved on to performing cooking demonstrations at local food markets, and finally ended up making successful cooking shows for television. How did an untrained cook who grew up in small-town, upstate New York go on to become one of the Food Network's biggest stars? Perhaps most intriguingly, what role has she played in America's ongoing food revolution? Rachael Ray tells the story of a woman who has made a career of encouraging others to cook, eat, and love food as much as she does. From her catalog of cookbooks to her line of cookware, Ray has become a powerful force in food education.
No pasta? No dessert? No way! Everything in moderation, says Rachael Ray. After all, some days only chocolate or spaghetti will hit the spot. In Rachael Ray's 30-Minute Get Real Meals, the bestselling cookbook author and Food Network star serves up another helping of creative, hassle-free recipes that are ready to rock your tastebuds in less than thirty minutes. The latest addition to Rachael's runaway hit series of 30-Minute Meals cookbooks is designed for cooks who want to look and feel great but long for the fun and the flavor that's missing from their extreme low-carb meals. Why fill your shopping cart and your stomach with processed, low-carb cereals and breads that taste like cardboard when you can eat the foods you crave? Here, at last, are recipes for those who just cannot and will not live totally carb-free: Pasta dinners made mostly with proteins and vegetables and only a couple of ounces of pasta per servings, fresh Thai and Mexican lettuce wraps, take-out-style stir-frys, and tons of burger ideas-- with and without the buns. And when you've just got to satisfy that sweet tooth, even non-bakers (like Rachael) will flip for Nutty Creamsicle Pie, Stuffed Roasted Strawberries, and other surprisingly easy dessert recipes. With more than 150 new dishes, plenty of time-saving tips, and a generous serving of Rachael's "you can do it" attitude,30-Minute Get Real Meals proves you don't have to go to extremes to eat healthy. Rachael Ray confesses that there's pasta in her pantry, and she isn't afraid to admit that chili is just an excuse to snack on corn chips. On the other hand, she also confesses that it's more fun to shop for clothes when she's eating fewer carbs. So what's a carb-frustrated cook to do these days? Don't go to extremes, says the force of nature behind Food Network's 30-Minute Meals. Get real! With a little creativity and less than half an hour, now you can watch your carbs and eat them, too. Satisfy your carb-starved cravings and still mind that waistline with more than 150 healthy, delicious recipes--including Rachael's first-ever section devoted just to desserts: * Snacks and Super-Supper Snacks * Burgers Gone Wild * Take a Dip: Fondues * Salads that Stack Up * That's Souper * Well-Rounded Square Meals * Pasta: Come Home Again * Desserts? Yes, Desserts!
"In Rachael Ray's 30-Minute Get Real Meals, the cookbook author and Food Network star serves up another helping of creative, hassle-free recipes that are ready to rock your taste buds in less than thirty minutes. The latest addition to Rachael's runaway hit series of 30-Minute Meals cookbooks is designed for cooks who want to look and feel great but long for the fun and the flavor that's missing from their extreme low-carb meals. Why fill your shopping cart and your stomach with processed, low-carb cereals and breads that taste like cardboard when you can eat the foods you crave? Here, at last, are recipes for those who just cannot and will not live totally carb-free: Pasta dinners made mostly with proteins and vegetables and only a couple of ounces of pasta per servings, fresh Thai and Mexican lettuce wraps, take-out style stir-frys, and tons of burger ideas - with and without buns. And when you've just got to satisfy that sweet tooth, even nonbakers (like Rachael) will flip for Nutty Creamsicle Pie, Stuffed Roasted Strawberries, and other surprisingly easy dessert recipes." "With more than 150 new dishes, plenty of time-saving tips, and a generous serving of Rachael's "you can do it" attitude, 30-Minute Get Real Meals proves you don't have to go to extremes to eat healthy.
Medical researchers have found that a high-fat, high-sugar diet, combined with environmental pollutants and stress, can lead to a buildup of toxins in the body collectively known as chronic degenerative disease. Here holistic physician Gabriel Cousens addresses the dangers of foods that have been genetically modified, treated with pesticides, microwaved, and irradiated--and presents an alternative diet of whole, natural, organic, and raw foods that can reverse chronic disease and restore vitality. Both a guide to natural health and a cookbook, Rainbow Green Live-Food Cuisine features over 250 revolutionary vegan recipes from chefs at the Tree of Life Cafe, from Buttery Butternut Porridge to Raw-violis to Carob Coconut Cream Eclairs. Combining modern research on metabolism, ecological consciousness, and a rainbow of live foods, Dr. Cousens dishes up comprehensive, practical, and delectable solutions to the woes of the Western diet.
A comprehensive guide to the traditional cuisine of New Mexico, complete with over 70 recipes and suggested menus for every occasion.
WHEN YOU KNOW A CULINARY RATIO, IT'S NOT LIKE KNOWING A SINGLE RECIPE, IT'S INSTANTLY KNOWING A THOUSAND. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn't it easier just to remember 1-2-3? That's the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want -- chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. RATIOS ARE THE STARTING POINT FROM WHICH A THOUSAND VARIATIONS BEGIN. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3 : 1 : 2 -- or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3 : 1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth ofcooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and cream, and eggs -- work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is -- and it makes the cooking easier and more satisfying than ever.
Ever since supermodel and actress Carol Alt shared her secret with the world--that she's become the healthiest, slimmest, and most energetic she's ever been by converting to a raw food lifestyle--she's been getting enthusiastic feedback from people wanting to know more about this revolutionary movement.In this highly anticipated follow-up to her breakout success, Eating in the Raw, Carol presents easy, everyday raw food recipes, more stories about people who have adopted a raw diet, and new information about the practical considerations of this healthy way of life. The Raw 50 contains all of Carol's favorite raw recipes--10 breakfasts, 10 lunches, 10 dinners, 10 snacks, and 10 drinks. There are dishes for every taste and every time of day, including Vanilla Avocado Milk, Red Leaf Salad with Arugula Pesto Dressing, Red Pepper Curry Soup, Romaine Avocado Burritos, and Red Beet Ravioli Stuffed with Tarragon "Goat" Cheese. There's even a delicious Raw Pizza, as well as tempting desserts like Lemon Ginger Coconut Tart and Frozen Watermelon Cheesecake. With complete menus for lunches and dinners, plenty of useful advice on choosing ingredients and essential equiptment, and easy-reference lists of staple foods for any raw kitchen, The Raw 50 is the ideal go-to guide for anyone ready to experience the life-changing benefits of eating in the raw.From the Trade Paperback edition.
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