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Numerous requests for another book led the author to create THE PLEASURES OF YOUR PROCESSOR, which is often referred to as "the processor Bible". Its practical design, delicious recipes and handy hints have quickly made it a Canadian best-seller.
Like many great adventures, the 100-mile diet began with a memorable feast. Stranded in their off-the-grid summer cottage in the Canadian wilderness with unexpected guests, Alisa Smith and J.B. MacKinnon turned to the land around them. They caught a trout, picked mushrooms, and mulled apples from an abandoned orchard with rose hips in wine. The meal was truly satisfying; every ingredient had a story, a direct line they could trace from the soil to their forks. The experience raised a question: Was it possible to eat this way in their everyday lives? Back in the city, they began to research the origins of the items that stocked the shelves of their local supermarket. They were shocked to discover that a typical ingredient in a North American meal travels roughly the distance between Boulder, Colorado, and New York City before it reaches the plate. Like so many people, Smith and MacKinnon were trying to live more lightly on the planet; meanwhile, their diet was producing greenhouse gases and smog at an unparalleled rate. So they decided on an experiment: For one year they would eat only food produced within 100 miles of their Vancouver home. It wouldn't be easy. Stepping outside the industrial food system, Smith and MacKinnon found themselves relying on World War II-era cookbooks and maverick farmers who refused to play by the rules of a global economy. What began as a struggle slowly transformed into one of the deepest pleasures of their lives. For the first time they felt connected to the people and the places that sustain them. For Smith and MacKinnon, the 100-mile diet became a journey whose destination was, simply, home. From the satisfaction of pulling their own crop of garlic out of the earth to pitched battles over canning tomatoes, Plenty is about eating locally and thinking globally. The authors' food-focused experiment questions globalization, monoculture, the oil economy, environmental collapse, and the tattering threads of community. Thought-provoking and inspiring, Plenty offers more than a way of eating. In the end, it's a new way of looking at the world.
The Cookie Jar's busiest time of the year also happens to be the most wonderful time...for Christmas cookies, Hannah's own special plum pudding - and romance! Holiday orders are high, and Hannah's slated to provide dessert at the Reverend Knudsen's upcoming nuptials. She's busy as can be and loving it. She also gets a kick out of 'Lunatic Larry Jaeger's Crazy Elf Christmas Tree Lot', a kitschy carnival taking place smack-dab in the middle of the village green. Larry thinks he's crazy like a fox with his wild business schemes, but this time, the entrepreneur may have bitten off more than he can chew. Rumour has it that Larry's in the red - an idea that takes a sinister turn when Hannah discovers the man himself dead as a doornail in his own office...It seems quite a few people would have liked to fill Larry's stocking with coal and then bash him with it - including his bitter ex-wife, his ex-partner's daughter, a woman he was wooing, and the Crazy Elf Tree lot's extremely exasperated investors...Now, with so many suspects to investigate and the twelve days of Christmas ticking away, Hannah's running out of time to nab a murderous Scrooge who doesn't want her to see the New Year.
A definitive guide to the world's best brews (in 1982). Info on brewing techniques and ingredients, and advice on taste, texture and body.
Spearheaded by Harvey Washington Wiley, the Pure Food and Drugs Act of 1906 launched the federal regulation of food and drugs in the United States. Wiley is often lauded as a champion of public interest for bringing about a law that required healthful ingredients and honest labeling. Clayton Coppin and Jack High demonstrate, however, that Wiley was in fact surreptitiously allied with business firms that would benefit from regulation and moreover, that the law would help him build his government agency, the Federal Bureau of Chemistry. Coppin and High discuss such issues as Wiley's efforts to assign the law's enforcement to his own bureau. They go on to expose the selectivity of Wiley's enforcement of the law, in which he manipulated commercial competition in order to reward firms that supported him and penalize those that opposed him. By examining the history of the law's movement, the authors show that, rather than acting in the public interest, Wiley used the Pure Food and Drugs Act to further his own power and success. Finally, they analyze government regulation itself as the outcome of two distinct competitive processes, one that takes place in the market, the other in the polity. The book will interest scholars concerned with government regulation, including those in economics, political science, history, and business. Clayton Coppin is a management consultant and historian, Koch Industries, Wichita. Jack High is Professor of Economics, George Mason University.
"What's for dinner?" has always been a complicated question. The locavore movement has politicized food and challenged us to rethink the answer in new and radical ways. These days, questions about where our food comes from have moved beyond 100-mile-dieters into the mainstream. Celebrity chefs Jamie Oliver and Alice Waters, alternative food gurus such as Michael Pollan, and numerous other popular and academic commentators have all talked about the importance of understanding the sources and transformation of food on a human scale. In The Politics of the Pantry, Michael Mikulak interrogates these narratives - what he calls "storied food" - in food culture. As with any story, however, it is important to ask: who is telling it? Who is the audience? What assumptions are being made? Mikulak examines competing narratives of food, pleasure, sustainability, and value that have emerged from the growing sustainable food movement as well as food's past and present relationship to environmentalism in order to understand the potential and the limits of food politics. He also considers whether or not sustainable food practices can address questions about health, environmental sustainability, and local economic development, while at the same time articulating an ethical globalization. An innovative blend of academic analysis, poetic celebration, and autobiography, The Politics of the Pantry provides anyone interested in the future of food and the emergence of a green economy with a better understanding of how what we eat is transforming the world.
More than just the beloved base ingredient of so many of our favorite dishes, the tomato has generated both profound riches and controversy in its farming, processing, exchange, and consumption. It is a crop infused with national pride and passion for those who grow it, and a symbol of Old World nostalgia for those who claim its history and legacy. Over time, the tomato has embodied a range of values and meanings. From its domestication in Central America, it has traveled back and forth across the Atlantic, powering a story of aspiration and growth, agriculture and industry, class and identity, and global transition. In this entertaining and organic history, David Gentilcore recounts the surprising rise of the tomato from its New World origin to its Old World significance. From its inauspicious introduction into Renaissance Europe, the tomato came to dominate Italian cuisine and the food industry over the course of three centuries. Gentilcore explores why elite and peasant cultures took so long to assimilate the tomato into Italian cooking and how it eventually triumphed. He traces the tomato's appearance in medical and agricultural treatises, travel narratives, family recipe books, kitchen accounts, and Italian art, literature, and film. He focuses on Italy's fascination with the tomato, painting a larger portrait of changing trends and habits that began with botanical practices in the sixteenth century and attitudes toward vegetables in the seventeenth and eighteenth centuries, and concluded with the emergence of factory production in the nineteenth. Gentilcore continues with the transformation of the tomato into a national symbol during the years of Italian immigration and Fascism and examines the planetary success of the "Italian" tomato today, detailing its production, representation, and consumption.
Popcorn may be America's favorite snack food. Preserved cobs of popcorn thousands of years old have been found in Peru, Mexico, and the American Southwest. Memories are made of popcorn balls at Halloween and stringing popcorn to decorate the Christmas tree. Today, sitting through a movie without a bag of crunchy kernels is almost unthinkable. Popcorn is the ideal snack. Eaten without oil or butter, it's a skinny 27 calories per cup. Since it's a whole grain with a high fiber content, it has a well-deserved recommendation from both the American Cancer Society and the National Cancer Institute. Even the American Dental Association lists it as a wholesome snack! (Now, don't you feel virtuous?) But most of all, popcorn is fun to eat. Combined with some spices and herbs, it rivals the most expensive off-the-shelf snack but costs just pennies to make. Make it spicy for a sophisticated treat, or sweet to satisfy the kid in you. In Popcorn, award-winning author Frances Towner Giedt starts with the basics of how to make terrific popcorn, then shows you how to dress it up. Whether your taste runs to sweet or spicy, low-fat or fruity, you'll find more than 50 recipes here to excite, delight, and satisfy your urge for popcorn snacking
Pork chops are in! And no one knows more about them than Ray Lampe. They are lean, easy to cook, and the perfect protein choice for everyday meals. These 60 mouthwatering recipes celebrate this beloved cut in all its glory, capturing the splendor and range of chops with all their porky goodness in new and inspiring dishes, from Balsamic and Vanilla-Glazed Pork Chops to Spicy Pork Chop Lettuce Wraps. With as many recipe choices as there are cooking styles--batter and fry, marinate and grill, simmer and braise--this cookbook is a vital addition to any kitchen where meat's what's for dinner.
A world beyond petroleum needn't be a scary proposition - it can be something to relish. As we move from a global culture addicted to cheap, abundant petroleum to a culture of compelled conservation, The Post-Petroleum Survival Guide and Cookbook provides useful, practical advice for preparing your family and community to make the transition.
Potatoes Not Prozac: A Natural Seven-Step Dietary Plan to Control Your Cravings and Lose Weight, Recognize How Foods Affect the Way You Feel, and Stabilize the Level of Sugar in Your Bloodby Kathleen Desmaisons
Dr. DesMaisons believes that depression is often caused by sugar sensitivity. In this book, she offers tools to help the overeater make a determination and correct the imbalances if they are found.
Potlucks are the friendliest of gatherings. As guests take part in the festivities, sharing their contributions--a dish of pasta, a bottle of wine, a bunch of wildflowers--they share a bit of themselves. Author Tamara Weiss knows this well. A self-described "organizer, assembler, and table setter," she has all the qualities of the consummate host, as well as years of experience attending and planning potlucks.
Poulet is more than just a cookbook dedicated to chicken: it is an ode to this worldwide favorite. More than 50 thoughtful recipes cover the globe to breathe new life into the well-loved chicken supper. Five chapters are organized by flavor profile American, Bistro, Latin, East and South Asian, and North African/Mediterranean to bring to the table wherever you live. Each recipe is organized into a set matching a main course of chicken with a complementary grain, salad, vegetable, or bread. Author Cree LeFavour's sophistication and humor, coupled with wine, cocktail, and beer suggestions, spark a new appreciation of a time-honored favorite.
Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentationby Diane Côté Claude Aubert
Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future, celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient. As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today." Preserving Food without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.
In this sequel to her classic Pretend Soup--considered by many to be the gold standard of children's cookbooks--award-winning author/illustrator Mollie Katzen works her magic with 20 new, child-tested recipes including such delicacies as Counting Soup, Chewy Energy Circles, and Polka Dot Rice. Each recipe offers the child chef the opportunity to count, measure, mix, assemble, and most important, have fun. Designed as do-together projects--with the child as chef and the adult as assistant--these kitchen adventures will give children confidence in their cooking skills and inspire a life-long healthy relationship with food. With Salad People and a little time in the kitchen, budding chefs will cheer: "I like it because I made it myself!"
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.
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