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Sex, Death and Oysters: A Half-Shell Lover's World Tour
by Robb WalshWhen award-winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and Chincoteagues in other parts of the country, he decides to look into the matter. Thus begins a five-year journey into the culture of one of the world's oldest delicacies. Walsh's through-the-looking-glass adventure takes him from oyster reefs to oyster bars and from corporate boardrooms to hotel bedrooms in a quest for the truth about the world's most profitable aphrodisiac.On the Atlantic, the Pacific, and the Gulf coasts of the U.S., as well as the Canadian Maritimes, Ireland, England, and France, the author ingests thousands of oysters-raw, roasted, barbecued, and baked-all for the sake of making a fair comparison. He also considers the merits of a wide variety of accompanying libations, including tart white wines in Paris, Guinness in Galway, martinis in London, microbrews in the Pacific Northwest, and tequila in Texas.Sex, Death and Oysters is a record of a gastronomic adventure with illustrations and recipes-a fascinating collection of the most exciting, instructive, poignant, and just plain weird experiences on a trip into the world of the most beloved and feared of all seafoods.
Ginger and Ganesh: Adventures in Indian Cooking, Culture, and Love
by Nani Power"Please teach me Indian cooking! I will bring ingredients and pay you for your trouble. I would like to know about your culture as well."And with this posting on Craigslist, so begins Nani Power's journey to learn traditional Indian cooking in the most ancient of ways - woman to woman. Welcomed warmly into the homes of strangers, Power meets women of all ages and backgrounds, and from them learns the skills that were passed on to them from their own mothers. Power takes the reader into a culture, a cuisine, and the female psyche, with recipes and stories from each chapter revealing the struggle of modern women, both American and of Indian descent, searching for identity and a definition of what it means to be a woman today.The recipes shared in this collection are far from ordinary; they are treasured family recipes from vegetarian homes in India - from homemade cheese cubes in a rich cilantro and almond curry to coconut-stuffed okra and luscious potato-curry dumplings. Power's recipes and stories pave the road to understanding a culture that is at the same time ancient and so very much part of our modern world.
Ripe: The Search for the Perfect Tomato
by Arthur AllenThe tomato. As savory as any vegetable, as sweet as its fellow fruits, the seeded succulent inspires a cult–like devotion from food lovers on all continents. The people of Ohio love the tomato so much they made tomato juice the official state beverage. An annual food festival in Spain draws thousands of participants in a 100–ton tomato fight. The inimitable, versatile tomato has conquered the cuisines of Spain and Italy, and in America, it is our most popular garden vegetable. Journalist Arthur Allen understands the spell of the tomato and is your guide in telling its dramatic story. He begins by describing in mouthwatering detail the wonder of a truly delicious tomato, then introduces the man who prospected for wild tomato genes in South America and made them available to tomato breeders. He tells the baleful story of enslaved Mexican Indians in the Florida tomato fields, the conquest of the canning tomato by the Chinese Army, and the struggle of Italian tomato producers to maintain a way of life. Allen combines reportage, archival research, and innumerable anecdotes in a lively narrative that, through the lens of today's global market, tells a story that will resonate from greenhouse to dinner table.
Appetites: Why Women Want
by Caroline KnappIn Appetites, Caroline Knapp confronts Freud's famous question, "What do women want?" and boldly reframes it, asking instead: How does a woman know, and then honor, what it is she wants in a culture bent on shaping, defining, and controlling her desires? Knapp, best-selling author of Drinking: A Love Story and Pack of Two: The Intricate Bond Between People and Dogs, has turned her brilliant eye towards how a woman's appetite-for food, love, work, and pleasure-has become a battlefield. She uses her own experiences with anorexia as a powerful exploration of what can happen when we are divorced from our most basic hungers-and offers her own success as testament to the joy of saying "I want."Provocative, important, and deeply familiar, Appetites beautifully-and urgently-challenges all women to learn what it is to feed both the body and the soul.
Love in a Dish . . . and Other Culinary Delights by M.F.K. Fisher
by M.F.K. Fisher Anne ZimmermanWhether the subject of her fancy is the lowly, unassuming potato or the love life of that aphrodisiac mollusk the oyster, Mary Frances Kennedy Fisher writes with a simplicity that belies the complexities of the life she often muses on. She is hailed as one of America's preeminent writers about gastronomy. But to limit her to that genre would be a disservice. She was passionate and well-traveled, and her narratives fill over two dozen highly acclaimed books. In this collection of some of her finest works, we learn that Fisher's palette was not only well trained in gastronomical masterpieces, but in life's best pleasures as well.Love in a Dish . . . and Other Culinary Delights by M.F.K. Fisher is an instructional manual on how to live, eat, and love brought together by prolific researcher and culinary enthusiast Anne Zimmerman. With great care she has selected essays that sometimes forgive our lustful appetites, yet simultaneously celebrate them, as in "Once a Tramp, Always . . . " and "Love in a Dish," which guides us down the path to marital bliss via the family dining table.It is through this carefully chosen selection, which includes two essays never before collected in book form, that we encounter Fisher's bold passion for cuisine and an introduction to her idea of what constitutes the delicious life.
What the World Eats
by Faith D'Aluisio Peter Menzel<P>Sitting down to a daily family meal has long been a tradition for billions of people. But in every corner of the world this age-old custom is rapidly changing. From increased trade between countries to the expansion of global food corporations like Kraft and Nestle, current events are having a tremendous impact on our eating habits. Chances are your supermarket is stocking a variety of international foods, and American fast food chains like McDonald's and Kentucky Fried Chicken are popping up all over the planet. For the first time in history, more people are overfed than underfed. And while some people still have barely enough to eat, others overeat to the point of illness. <P> To find out how mealtime is changing in real homes, authors Peter Menzel and Faith D'Aluisio visited families around the world to observe and photograph what they eat during the course of one week. They joined parents while they shopped at mega grocery stores and outdoor markets, and participated in a feast where a single goat was shared among many families. They watched moms making dinner in kitchens and over cooking fires, and they sat down to eat with twenty-five families in twenty-one countries--if you're keeping track, that's about 525 meals! <P>The foods dished up ranged from hunted seal and spit-roasted guinea pig to U. N. -rationed grains and gallons of Coca-Cola. As Peter and Faith ate and talked with families, they learned firsthand about food consumption around the world and its corresponding causes and effects. The resulting family portraits offer a fascinating glimpse into the cultural similarities and differences served on dinner plates around the globe. <P>[This text is listed as an example that meets Common Core Standards in English language arts in grades 2-3 at http://www.corestandards.org.]
Bread Comes to Life: A Garden of Wheat and a Loaf Eat
by George LevensonFrom a patch of wheatgrass in his backyard, award-winning filmmaker George Levenson takes readers on a tour of bread made from scratch. A thresher, a grinder, and finally a doughy combination of flour, water, yeast, and oil combine to make a freshly baked loaf of whole wheat bread. With energetic, poetic text and vivid photographs, the creative team behind PUMPKIN CIRCLE: THE STORY OF A GARDEN shows children that there's a lot more to this kitchen staple than they might expect.
Healthy Gut, Healthy You: The Intestinal Truth
by Adrian SchulteWhat does your poo say about you?Are you spending too much time on the toilet? Is your tummy constantly grumbling? Do you feel like you have to suck in your belly any time someone looks at you? Chances are that you, like millions of others, have a digestive system that is out of shape. Human beings have become disconnected from proper diet, and the proof is in our poop. Tired, damaged, or toxin-filled guts can make your life—and your bathroom—stink. Fortunately, you can heal your digestive system in a healthy, natural way without having to resort to expensive and unreliable medications. With a cheerful and humorous tone, Dr. Adrian Schulte details changes that readers can make to enhance gut health, along with a ten-step intestinal fitness program. With a combination of this and other manageable lifestyle adjustments, Healthy Gut, Healthy You is a roadmap to being regular and living a longer, healthier life.
The Way of Miracles: Accessing Your Superconsciousness
by Mark MincollaMark Mincolla&’s The Way of Miracles: Accessing Your Superconsciousness teaches us that we can create our own miracles every day.The Way of Miracles is an adventure for the mind and spirit that begins with the premise that miracles don&’t randomly happen—we create them! According to Mark Mincolla, PhD, developing our superconscious mind and recognizing the divine source that exists within each of us is what generates miracles. A wholistic physician for more than three decades, Mark used his own techniques and learnings to cure himself of a life-threatening illness. In The Way of Miracles, he shares experiences, documented research, and exercises that he provides his patients and uses himself to raise consciousness in order to cultivate the ability to heal and create miracles that have a lasting effect.
Becoming a Restaurant and Foodservice Professional: Studemt Activity Book Year One 2nd Edition
by National Restaurant AssociationA Year 1 Student Activity Book: Becoming a Restaurant and Foodservice Professional
ServSafe Alcohol: Fundamentals of Responsible Alcohol Service, Second Edition
by National Restaurant AssociationServSafe Alcohol is vital, practical and current responsible alcohol service training. It implements the same approach ServSafe® pioneered for the industry's most recognized food safety training and certification. ServSafe Alcohol includes the latest studies and science-based information, explores real-world situations and makes it all engaging and accessible with the latest instructional design techniques. That makes ServSafe Alcohol a smart training solution for every operation and every classroom. The ServSafe Alcohol program was developed with input from experts in the restaurant, legal, regulatory, academic, insurance, medical and law enforcement fields. Together, they determined the tasks that the front-of-the-house needs to know.
Servsafe Essentials 5th Edition (Updated with the 2009 FDA Food Code)
by National Restaurant AssociationThis textbook has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry. A significant percentage of the updates to the book were the direct result of feedback from seasoned instructors. The food safety content will create a learning experience that is activity-based and easily comprehended that will help readers prepare for examinations and will promote adherence to food safety practices in the operation.
ServSafe Manager (6th Edition)
by National Restaurant AssociationThis book prepares you to complete the Food Safety Food Manager certification.
Servsafe Coursebook (Sixth Edition)
by National Restaurant Association StaffLearn everything you need to know about safe food handling, how to train your employees, what to watch for to make sure you and the people around you stay healthy, how to keep a safe and sanitary work environment.
Servsafe Manager (7th Edition)
by National Restaurant AssociationThis is the most current edition of the ServSafe Manager Textbook and will help prepare you for the ServSafe Food Protection Manager Exam.
ServSafe CourseBook 7th Edition
by National Restaurant Association<P>Congratulations! By opening this book, you are joining millions of foodservice professionals in taking the first step in a commitment to food safety.<P> ServSafe® training helps you understand all of the food safety risks faced by your operation. <P>Once you're aware of these risks, you can find ways to reduce them.
Foundations of Restaurant Management and Culinary Arts: Level 1 (2nd Edition)
by National Restaurant AssociationIndustry-driven curriculum that launches students into their restaurant and food service career! Curriculum of the ProStart program offered by the National Restaurant Association. The National Restaurant Association and Pearson have partnered to bring educators the most comprehensive curriculum developed by industry and academic experts.
Foundations of Restaurant Management & Culinary Arts, Level 1
by National Restaurant AssociationNIMAC-sourced textbook
Foundations of Restaurant Mgmnt & Culinary Arts ( ProStart #Second Edition Level 2)
by National Restaurant AssociationProvide an industry-driven curriculum that prepares students for a career in restaurant and foodservice management.
Foundations of Restaurant Management and Culinary Arts Student Activity Guide: Level 2 (Second Edition)
by Foundations of Restaurant Management<p>This Activity Guide accompanies Foundations of Restaurant Management and Culinary Arts, Second Edition--Level Two. It is designed to reinforce what you're learning in the textbook. You will find many different types of activities per chapter. To use the Activity Guide most effectively: <p> <li>Follow the directions. If you are instructed to research a topic on the Internet or in your textbook before completing the activity, be certain to gather all the information you need before you answer. <li>Use your text to help you complete the activities. <li>Check your answers for accuracy. If you have difficulty with answers, return to the text and read the information again. <li>It is very difficult to "play catch-up." Complete the activities when they are assigned.</li> </p>
All You Can Eat: How Hungry is America?
by Joel BergWith the biting wit of Supersize Me and the passion of a lifelong activist, Joel Berg has his eye on the growing number of people who are forced to wait on lines at food pantries across the nation--the modern breadline. All You Can Eat reveals that hunger is a problem as American as apple pie, and shows what it is like when your income is not enough to cover rising housing and living costs and put food on the table.Berg takes to task politicians who remain inactive; the media, which ignores hunger except during holidays and hurricanes; and the food industry, which makes fattening, artery-clogging fast food more accessible to the nation's poor than healthy fare. He challenges the new president to confront the most unthinkable result of US poverty--hunger--and offers a simple and affordable plan to end it for good. A spirited call to action, All You Can Eat shows how practical solutions for hungry Americans will ultimately benefit America's economy and all of its citizens.
Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-based Cure
by Colin Campbell Caldwell B. EsselstynPrevent 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.
Prescription for Nutritional Healing: The A-to-Z Guide to Supplements
by Phyllis A. BalchThis book gives information on all the most important supplements available today. It details what a particular supplement is, what forms it comes in and how to use it, as well as when not to use it.