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Estar bien: Prácticas de bienestar para una vida en equilibrio
by Xiomara XibilleXiomara Xibille es especialista en medicina bioenergética y ayurvédica y en este libro reúne por primera vez las claves para llevar una vida equilibrada, sana y feliz. ¿Qué es la medicina ayurvédica? ¿Cuáles son las causas más comunes de toxicidad en nuestro cuerpo? ¿En qué consiste la respiración de fuego? En Estar Bien, Xiomara Xibillé expone las claves para llevar una vida equilibrada, sana y armoniosa. Al poner en práctica diferentes hábitos a partir de actividades, ejercicios y rutinas el lector descubrirá que es posible verse y sentirse bien. Este libro reúne las bases para lograr el bienestar en todo sentido: salud, relaciones, autoestima y paz interior. En este recorrido los lectores podrán descubrir los múltiples beneficios de adquirir una serie de hábitos en su diario vivir. Invito al lector no solo a leerlo sino a incorporar los ejercicios propuestos poco a poco en su rutina diaria. La vida es mucho más sencilla de lo que parece y Xiomara nos ofrece su mano para andar este camino con pleno bienestar#. Boris Chamás
Estar bien: Prácticas de bienestar para una vida en equilibrio
by Xiomara XibilleXiomara Xibille es especialista en medicina bioenergética y ayurvédica y en este libro reúne por primera vez las claves para llevar una vida equilibrada, sana y feliz. ¿Qué es la medicina ayurvédica? ¿Cuáles son las causas más comunes de toxicidad en nuestro cuerpo? ¿En qué consiste la respiración de fuego? En Estar Bien, Xiomara Xibillé expone las claves para llevar una vida equilibrada, sana y armoniosa. Al poner en práctica diferentes hábitos a partir de actividades, ejercicios y rutinas el lector descubrirá que es posible verse y sentirse bien. Este libro reúne las bases para lograr el bienestar en todo sentido: salud, relaciones, autoestima y paz interior. En este recorrido los lectores podrán descubrir los múltiples beneficios de adquirir una serie de hábitos en su diario vivir. Invito al lector no solo a leerlo sino a incorporar los ejercicios propuestos poco a poco en su rutina diaria. La vida es mucho más sencilla de lo que parece y Xiomara nos ofrece su mano para andar este camino con pleno bienestar#. Boris Chamás
Phytochemicals in Goji Berries: Applications in Functional Foods (Functional Foods and Nutraceuticals)
by Xingqian Ye and Yueming JiangGoji berries (Lycium barbarum), which are widely distributed in Northwestern China, Southeastern Europe and the Mediterranean areas, have traditionally been employed in Chinese medicine from ancient times. Goji berries, also known as wolfberry, have become increasingly popular in the Western world because of their nutritional properties, often advertised as a superfood in Europe and North America. With the development of analysis methods, various chemical constituents have been identified, including carbohydrates, carotenoids, flavonoids, betaine, cerebroside, -sitosterol, amino acids, trace elements, vitamins and other constituents. Polysaccharides have been identified as one of the major active ingredients responsible for biological activities. Phytochemicals in Goji Berries: Applications in Functional Foods, a volume in the Functional Foods and Nutraceuticals Series, provides information about the chemical, biochemical, botanic properties, bioactive components and health benefits of Goji berries. It also discusses postharvest storage technology, processing technology, and the development and utilization of Goji berry by-products in medicinal foods and functional foods, as well as addressing food safety issues. Features: Provide information on Goji fruit origin and growing conditions, distribution, and biochemical properties Discusses such medicinal properties and health benefits of Goji berries as the capacity to lower blood pressure, treat anemia, maintain cholesterol levels in the normal range and decrease risk of cardiovascular disease. Additionally, Goji berries have anti-inflammatory and anti-tumor properties, among others Includes information on traditional products, new products and innovative processing technologies This book will serve college and university students majoring in food science, nutrition, pharmaceutical science, and botanical science. It also will serve as a unique reference for food science professionals pursuing functional foods, marketing expansion, as well as nutritional dietary management. Readers will obtain sound scientific knowledge of the nutritional value and health benefits of the different Goji berry products such as juice, cake, soup, snacks, and medicinal foods. Also available in the Functional Foods and Nutraceuticals series: Korean Functional Foods: Composition, Processing and Health Benefits, edited by Kun-Young Park, Dae Young Kwon, Ki Won Lee, Sunmin Park (ISBN 978-1-4987-9965-2) Phytochemicals in Citrus: Applications in Functional Foods, edited by Xingqian Ye (ISBN 978-1-4987-4272-6) Food as Medicine: Functional Food Plants of Africa, by Maurice M. Iwu (ISBN 978-1-4987-0609-4) For a complete list of books in the series, please visit our website at https://www.crcpress.com/Functional-Foods-and-Nutraceuticals/book-series/CRCFUNFOONUT
Advances in Sea Cucumber Processing Technology and Product Development (Advances in Marine Bioprocesses and Bioproducts)
by Changhu XueSea cucumbers belong to the Phylum Echinodermata. There are more than 900 recorded species of sea cucumber of which more than 40 are edible. As a food source, sea cucumbers are rich in protein, low in fat, rich in collagen, sulfated polysaccharides, phospholipids, glycolipids, saponins and other functional components. Therefore, sea cucumbers have important nutritional and medicinal value. Growing awareness of these health benefits has promoted growth in marine aquaculture and processing technologies for the development of sea cucumber products for many applications.Novel perspectives of nutritional functions and processing technologies of sea cucumbers are defined in this book. The chemical structure and nutritional function of sea cucumbers are systematically reviewed. These include the functional/nutritional components, the endogenous enzymatic properties related to processing efficiency and product quality, and the efficient preparation technology of functional components. The traditional processing technology is presented as the background context to highlight the advances in new processing technologies including low-temperature cooking technology based on controllable negative pressure system, heat pump-hot-blast air combined drying technology, microwave sterilization of instant sea cucumber, collagen stabilization technology. The book finishes with the authentication of sea cucumber types and origin, quality standards, product quality control systems and food safety requirements.
The Zero-Waste Kitchen: Delicious Recipes and Simple Ideas to Help You Reduce Food Waste
by Charmaine YabsleyThis book will help you save money, buy less and do your bit for the environment – just through loving your leftovers! It’s your essential guide to shopping smarter and making meals that go the extra mile.Trying to be more sustainable and eco-friendly in the kitchen may seem like a daunting task, but with a little bit of help and encouragement you can dramatically reduce your food waste. Not only does this help your budget, as you don’t have to buy so much food, but it can also help to save the planet – because when you’re using up your leftovers rather than throwing them away, you reduce your carbon footprint.The Zero-Waste Kitchen includes:Meal-planning hacksSimple ways to store your food for maximum freshnessIdeas for growing vegetables and fruit from the scraps you usually throw awayAn A–Z guide to common leftovers and how they can be used in the kitchen and beyondEasy-to-follow recipes for using up ingredients that tend to go to wasteAnd much, much more!
Grain of Truth
by Stephen YafaA Pollan-esque look at the truth about wheat: meal or menace? No topic in nutrition is more controversial than wheat. While mega-sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized. His revealing book sets the record straight, breaking down the botany of the wheat plant we've hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health, and questions about gluten and fiber-- all to point us towards a better, richer diet.Wheat may be the most important food in human history, reaching from ancient times to General Mills. Yafa tours commercial factories where the needs of mass production trump the primacy of nutrition, and reports on the artisan grain revolution. From a Woodstock-like Kneading Conference to nutrition labs to a boutique bakery and pasta maker's workshop in Brooklyn, he also finds that there may in fact be a perfect source of wheat-based nutrition. Its name is sourdough.For readers of Salt Sugar Fat and The Omnivore's Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread.
Grain of Truth: The Real Case For and Against Wheat and Gluten
by Stephen YafaA Pollan-esque look at the truth about wheat: meal or menace? No topic in nutrition is more controversial than wheat. While mega-sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized. His revealing book sets the record straight, breaking down the botany of the wheat plant we've hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health, and questions about gluten and fiber--all to point us toward a better, richer diet. Wheat may be the most important food in human history, reaching from ancient times to General Mills. Yafa tours commercial factories where the needs of mass production trump the primacy of nutrition, and reports on the artisan grain revolution. From a Woodstock-like Kneading Conference to nutrition labs to a boutique bakery and pasta maker's workshop in Brooklyn, he also finds that there may in fact be a perfect source of wheat-based nutrition. Its name is sourdough. For readers of Salt Sugar Fat and The Omnivore's Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread.From the Hardcover edition.
The Hundred Year Diet: America's Voracious Appetite for Losing Weight
by Susan YagerA lively cultural history of the American weight loss industry that explores the origins of our obsession with dietingAs a nation battling an obesity epidemic, we spend more than $35 billion annually on diets and diet regimens. Our weight is making us sick, unhappy, and bigger than ever, and we are willing to hand over our hard-earned money to fix the problem. But most people don't know that the diet industry started cashing in long before the advent of the Whopper.The Hundred Year Diet is the story of America's preoccupation with diet, deprivation, and weight loss. From the groundbreaking measurement of the calorie to World War I voluntary rationing to the Atkins craze, Susan Yager traces our relationship with food, weight, culture, science, and religion. She reveals that long before America became a Fast Food Nation or even a Weight Loss Nation, it was an Ascetic Nation, valuing convenience over culinary delight.Learn how one of the best-fed countries in the world developed some of the worst nutritional habits, and why the respect for food evident in other nations is lacking in America. Filled with food history, cultural trivia, and unforgettable personalities, The Hundred Year Diet sheds new light on an overlooked piece of our weight loss puzzle: its origins.
Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It
by Ina YalofAn unprecedented behind-the-scenes tour of New York City's dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. In Food and the City, Ina Yalof takes us on an insider's journey into New York's pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen's mother would allow only him to slice her lox at Zabar's. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York's Indisputable Chinese Food Maven.From old-schoolers such as David Fox, third-generation owner of Fox's U-bet syrup, and the outspoken Upper West Side butcher "Schatzie," to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.From the Hardcover edition.
Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It
by Ina YalofA behind-the-scenes tour of New York City's dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives."A must-read -- both for those who live and dine in NYC and those who dream of doing so." --Bustle"[A] compelling volume by a writer whose beat is not food . . . with plenty of opinions to savor." --Florence Fabricant, The New York TimesIn Food and the City, Ina Yalof takes us on an insider's journey into New York's pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first Cronut. Lenny Berk explains why Woody Allen's mother would allow only him to slice her lox at Zabar's. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York's Indisputable Chinese Food Maven.From old-schoolers such as David Fox, third-generation owner of Fox's U-bet syrup, and the outspoken Upper West Side butcher "Schatzie" to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.From the Hardcover edition.
My Japanese Table
by Roy Yamaguchi Heath Robbins Debra SamuelsBestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table.Bringing a wealth of experience and a great passion for Japanese cooking to the table, Debra introduces the aesthetics and quality food that are the hallmarks of Japanese cuisine. She learned through her years in Japan that true Japanese homestyle dishes are easy to prepare once you master a few basic techniques. And now that authentic Japanese ingredients are available in most supermarkets, Japanese cooking has become far more accessible than ever before.The recipes in this book, the result of decades spent teaching and preparing homestyle Japanese dishes, include familiar favorites like Hand-Rolled Sushi and classic Miso Soup and less familiar but equally welcome dishes such as Lobster Rolls with Wasabi Mayonnaise and Fried Pork Cutlets. There is also a chapter on the increasingly popular obento lunch boxes, along with a wonderful selection of desserts, including the delectable Mochi Dumplings with Strawberries. All of the recipes come with stories and cooking tips to help bring the sights, aromas and tastes of Japan into your kitchen at home.
Dad Bakes
by Katie YamasakiA Kirkus Reviews Best Children's Book of 2021 A Publishers Weekly Best Children's Book of 2021 An Amazon Best Children's Book of 2021 A New York Public Library Best Book of 2021 Dad wakes early every morning before the sun, heading off to work at the bakery. He kneads, rolls, and bakes, and as the sun rises and the world starts its day, Dad heads home to his young daughter. Together they play, read, garden, and—most importantly—they bake. This lovely, resonant picture book was inspired by muralist Katie Yamasaki’s work with formerly incarcerated people. With subtle, uncluttered storytelling amplified by her monumental and heartfelt paintings, she has created a powerful story of love, of family, and of reclaiming a life with joy.
Chinese Cooking For Dummies (For Dummies Ser.)
by Martin YanHave you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good—and look so easy to make? Still don’t know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way will leave you steaming, stir-frying, and food-styling like crazy! The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, you’ll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. You’ll also be able to: Think like a Chinese chef—usin g the Three Tenets of Chinese Cooking Choose and season a wok, select a chef’s knife, plus other basic tools of the trade Find the essential ingredients—and ask for them in Chinese with a Chinese language (phonetic) version of black bean sauce, hoisin sauce, plum sauce, bamboo shoots, and more Cook using a variety of methods—including stir frying, steaming, blanching, braising, and deep frying And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your own kitchen...which is when the fun really begins. Imagine putting together your ideal meal from the book’s rich offering of recipes: Delectable morsels—including Baked Pork Buns, Spring Rolls, Potstickers, Steamed Dumplings, and Shrimp Toast Seafood dishes—including Sweet and Sour Shrimp, and Oysters in Black Bean Sauce Poultry dishes—including Moo Goo Gai Pan, Kung Pao Chicken, and Honey Garlic Chicken Pork, beef, and lamb dishes—including Sichuan Spareribs, Tangerine Beef, and Mongolian Lamb Chinese Cooking For Dummies gives you all of the basics you’ll need, letting you experience the rich culinary landscape of China, one delicious dish at a time—and all, without leaving a tip!
Adaptogens in Medical Herbalism: Elite Herbs and Natural Compounds for Mastering Stress, Aging, and Chronic Disease
by Donald R. YanceA scientifically based herbal and nutritional program to master stress, improve energy, prevent degenerative disease, and age gracefully • Explains how adaptogenic herbs work at the cellular level to enhance energy production and subdue the pro-inflammatory state behind degenerative disease • Explores the author’s custom adaptogenic blends for the immune system, cardiovascular health, thyroid function, brain health, and cancer treatment support • Provides more than 60 monographs on herbs and nutritional compounds based on more than 25 years of clinical practice with thousands of patients Weaving together the ancient wisdom of herbalism and the most up-to-date scientific research on cancer, aging, and nutrition, renowned medical herbalist and clinical nutritionist Donald Yance reveals how to master stress, improve energy levels, prevent degenerative disease, and age gracefully with the elite herbs known as adaptogens. Yance’s holistic approach, called the Eclectic Triphasic Medical System (ETMS), is based on extensive scientific research, more than 25 years of clinical practice, and excellent results with thousands of patients. It centers on four interconnected groups of health tools: botanical formulations, nutritional supplements, diet, and lifestyle. Defining three categories for adaptogenic herbs, he explains how formulations should combine herbs from each category to create a synergistic effect. He provides more than 60 monographs on herbs and nutritional compounds as well as custom combinations to revitalize the immune system, build cardiovascular health, protect brain function, manage weight, and support cancer treatment. He explains the interplay of endocrine health, the hypothalamic-pituitary-adrenal (HPA) axis, thyroid function, and stress in the aging process and reveals how adaptogenic treatment begins at the cellular level with the mitochondria--the microscopic energy producers present in every living cell. Emphasizing spirituality, exercise, and diet in addition to herbal treatments and nutritional supplements, Yance’s complete lifestyle program explores how to enhance energy production in the body and subdue the proinflammatory state that lays the groundwork for nearly every degenerative disease, taking you from merely surviving to thriving.
The French Art of Living Well: Finding Joie de Vivre in the Everyday World
by Cathy YandellIn the tradition of Bringing up Bebe and French Toast, Cathy Yandell's The French Art of Living Well is a delightful look at French culture, from literature to cuisine to humor and more, showing how the French have captured that magic elixir known as joie de vivre.What is joie de vivre, and why is it a fundamentally French concept?In search of those ineffable qualities that make up the joy of living, this lively book takes readers on a voyage to France through forays into literature, history, and culture. How does art contribute to daily life? Why is cuisine such a central part of French existence? Why are the French more physical than many other cultures? How do French attitudes toward time speak volumes about their sense of pleasure and celebration? And finally, to what extent is this zest for life exportable? These and other questions give way to a dynamic sketch of French life today.Peppered with anecdotes and humor, this book uncovers some of the secrets of the celebrated French art of living well. Drawing from her years of living in France as a student, professor, and mother, Yandell crafts an honest and profound appraisal of French culture and how la joie de vivre can be developed in anyone’s life.
Renal Diet Cookbook for Beginners: 75 Simple Recipes to Help Manage Chronic Kidney Disease
by Edith YangSimple guidance and recipes to support kidney health Whether you've been diagnosed with chronic kidney disease (CKD) or you're caring for someone who has, figuring out what to eat should not add stress to your life. The Renal Diet Cookbook for Beginners offers straightforward guidance for those new to the renal diet as well as convenience-focused recipes that make it easy to manage kidney health via diet. A registered dietitian board-certified in renal nutrition, author Edith Yang can help you personalize the renal diet. Discover a range of simple, flavorful, and healthful recipes that can be customized for the various stages of CKD or special considerations. When it comes to managing CKD, there's already enough for you to think about—so let the Renal Diet Cookbook for Beginners take the pressure off mealtime. The Renal Diet Cookbook for Beginners features: Supportive and satisfying recipes—From Oatmeal Breakfast Cookies to Spicy Turkey Burgers, this renal diet cookbook shows that adopting a renal diet doesn't have to be difficult or bland. The renal diet explained—Learn from a renal diet cookbook that includes a comprehensive breakdown of the five stages of CKD and how the renal diet plays a supporting role in kidney health. 7-day starter plan—Simplify getting started with a detailed meal plan and shopping list that walks you through the first week. Take the stress out of cooking for CKD with the Renal Diet Cookbook for Beginners.
Facing East: Ancient Health + Beauty Secrets for the Modern Age
by Jingduan Yang Norma KamaliDrawing from 2,500 years of wisdom that has been adapted to today’s lifestyles, Facing East teaches you how to restore your Qi—the vital energy at the root of every function in the human body—to become both internally healthy and externally radiant.In Facing East, Dr. Jingduan Yang, a fifth-generation practitioner of Chinese medicine and a respected authority in integrative medicine, joins forces with wellness advocate Norma Kamali to reveal ancient healing secrets, adapted for the modern age, that will help preserve, maintain, and restore vitality, health, and beauty in all its forms.Style icon Norma Kamali, having felt deeply and noticeably rested and rejuvenated after Dr. Jingduan Yang’s unique acupuncture treatments, encouraged her remarkable physician to share his mastery of both traditional Chinese medicine and modern medicine with the world. The result is Facing East, a book filled with practical day-to-day health, beauty, wellness, and lifestyle practices that can radically enhance the way you look, feel, and interact with everything and everyone around you!Inside you’ll discover:The ways each of the primary organs can affect every aspect of your life—from your physical health to your mental well-being—and how to keep them in balanceTips to help revitalize the hair, skin, eyes, lips, teeth, and nailsSelf-assessments to help determine your unique general energy constitutionPersonal checklists for preventative careA year-round wellness plan that includes advice on sleep, sex, exercise, and nutritionAnd much more!By exploring the mind-body-spirit connection from a truly integrative perspective, Facing East helps you maintain wellness in every aspect of your life.“Dr. Yang and Norma Kamali share ancient wisdom in a friendly, modern, and engaging dialogue, making timeless Eastern health practices relevant to the present and easy for everyone to apply in their lives. If you want to design happy, vibrant wellness for yourself, read Facing East!”—VINCENT PEDRE, M.D., author of Happy Gut: The Cleansing Program to Help You Lose Weight, Gain Energy, and Eliminate PainHarness the power of the East to feel better, look younger, and live healthier, no matter your age!Are you easily fatigued?Is there too much fat around your belly?Are you often unhappy?Do you have chronic nasal congestion?Do you have black circles under your eyes?Does your skin often feel dry?Do your hands and feet feel cold?Is your skin prone to acne?If you answered yes to any of these questions, your Qi—the vital energy essential to your body’s every function—is probably out of balance. Filled with ancient health and beauty secrets, Facing East can help you rebalance your body and turn back the hands of time.“Facing East looks to the past for a vision of the future, drawing on ancient knowledge to devise simple strategies to allow you to stay young, vibrant, and healthy. This book by Dr. Yang, a foremost expert on Chinese medicine, and his patient, Norma Kamali, will help you to correct imbalances with techniques so simple anyone can use them with success.”—Andrew Weil, M.D., #1 New York Times bestselling author
My Rice Bowl: Korean Cooking Outside the Lines
by Rachel Yang Jess ThomsonFrom James Beard Best Chef-nominee Rachel Yang, My Rice Bowl is a cookbook with 75 recipes based on her deeply comforting Korean fusion cuisine, inspired by cultures from around the world. As co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland's Revelry, chef Rachel Yang delights with her unique Korean fusion—think noodles, dumplings, pickles, pancakes, and barbecue. Along with her husband, Seif Chirchi, Yang serves food that exemplifies cross-cultural cooking at its most gratifying. In the cookbook you’ll find the restaurants’ kimchi recipe, of course, but there’s so much more—seaweed noodles with crab and crème fraîche, tahini-garlic grilled pork belly, fried cauliflower with miso bagna cauda, chipotle-spiked pad thai, Korean-taco pickles, and the ultimate Korean fried chicken (served with peanut brittle shards for extra crunch). There are rice bowls too—with everything from lamb curry to charred shiitake mushrooms—but this book goes way beyond bibimbap. In many ways, the book, like Yang’s restaurants, is analogous to a rice bowl; underpinning everything is Yang’s strict childhood in Korea and the food memories it engrained in her. But on top you’ll taste a mosaic of flavors from across the globe, plus a dash of her culinary alma maters, Per Se and Alain Ducasse. This is the authentic, cutting-edge fusion food of a Korean immigrant who tried everything she could to become an American, but only became one when she realized that her culture—among many—is what makes America so delicious today.
Advances in Food Process Engineering Research and Applications (Food Engineering Series)
by Stavros Yanniotis Petros Taoukis Nikolaos G. Stoforos Vaios T. KarathanosThis is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is "Food Process Engineering in a Changing World. " The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.
Owl's Outstanding Donuts
by Robin YardiA wild California mystery full of feathers, sprinkles, and more Ever since Mattie Waters lost her mother, she's been sharing a trailer with her aunt Molly, the proud owner of Owl's Outstanding Donuts. This hoot of a donut shop serves up delicious snacks to people driving down California's Highway One—treats like the Turkey Talon, the Banana Slug Bar, and the Strawberry Iced Classic. Mattie loves her aunt and the shop, even if she's still dealing with a life without her mom. But not everybody is a fan of Owl's Outstanding Donuts. When an owl taps on Mattie's window one night, Mattie looks out to see suspicious activity not far from the shop. A shady duo is dumping gloop near the highway. And soon people want to blame Aunt Molly! With help from her friends, Mattie sets out to find the real gloopers. Along the way, she'll face fears that have followed her since her mother's passing—and get to know Alfred, a stuffy, donut-loving owl who's also on the case. "Readers of all ages will be cheering—and hooting!—for Mattie and her friends as they track down the culprits in this brilliant, high-stakes mystery with heart. Owl's Outstanding Donuts is, well, simply outstanding!"—Kristen Kittscher, author of The Wig in the Window
The Good Living Guide to Natural and Herbal Remedies: Simple Salves, Teas, Tinctures, and More
by Katolen YardleyThis back-to-nature reference guide details effective herbal medicines and natural remedies for digestive complaints, sore muscles, wound healing, teenage acne, allergic reactions, and much more. This book is packed with herbal wisdom, traditional use, and just the right amount of science. Gain confidence and understand how to use plant medicine in your home. Dive into the alchemy and art of herbal medicine preparations, receive safety tips, and perfect the techniques to create your own elixirs at home using the numerous recipes provided for delicious foods, herbal teas, tinctures, poultices, liniments, fomentations, herbal vinegars, salves, and oils. Scattered throughout are reflections on how bodies heal and the natural world's role in facilitating healing through connection to spirit and building community.Author Katolen Yardley has more than twenty years of experience as a Medical Herbalist and teaches courses in herbal medicine and naturopathy. Here she offers a simple, straightforward, and beautiful guide to natural remedies that will help you take charge of your health using nature’s own medicine.
The Easy Sugar Detox Cookbook: 125 Recipes for a Sugar-Free Lifestyle
by Kristen YarkerSugar is sweet. Life without it can be even sweeter Imagine a sugar-free life—better health, better mood, and more. By kicking your sugar addiction and eliminating it from your diet with The Easy Sugar Detox Cookbook, living as your best, healthy self becomes a reality. Welcome to your new life—it's going to be sweeter than ever. The "easy" in the title isn't an exaggeration. The 125 recipes listed for a sugar detox are accompanied by step-by-step instructions, require minimal preparation, and include supermarket-available ingredients. And because none of them contain refined sugars, your energy levels will be steady with no crashing. Inside The Easy Sugar Detox Cookbook you'll find: Bring on the health benefits—Cutting sugar loose will help prevent complications like heart disease, high blood pressure, and obesity. Switch to whole foods—Whole foods that naturally contain sugar like whole grains and fruits can be used as delicious additions to your sugar detox meals. Kickstart your sugar detox meal plan—If you're not sure how to get started, no problem. Use the 14-day jumpstart meal plan to begin this journey. The Easy Sugar Detox Cookbook is your go-to guide for living a sugar-free lifestyle. What are you waiting for?
Glorious One-Pot Meals: A Revolutionary New Quick and Healthy Approach to Dutch-Oven Cooking
by Elizabeth YarnellA totally new patented way to cook quick and easy one-pot meals, while keeping ingredients intact and full of flavor.Elizabeth Yarnell developed her revolutionary infusion-cooking method to avoid often mushy slow-cooker results and to make cooking and cleaning up after dinner a breeze. Now anyone with too many tasks and not enough time can use her technique to get dinner on the table in an hour or less, with no more than twenty minutes of hands-on prep work--and just one pot to clean. All it takes is a Dutch oven and a few basic fresh or even frozen ingredients layered--never stirred. Glorious One-Pot Meals provides the most convenient method yet of serving highly nutritious, satisfying suppers every night of the week.
Super Baby Food: Absolutely Everything You Should Know about Feeding Your Baby and Toddler from Starting Solid Foods to Age Three Years
by Ruth YaronYou want the best of everything for your new baby, including the most nutritious food possible. The best food for your baby comes out of your kitchen, not from an industrial food plant. Making your own baby food gives you the power to insure that only healthy, whole foods are used as ingredients. Homemade food is more natural, more tasteful, and much more economical.
Ploughman's Lunch and the Miser's Feast
by Brian YarvinCelebrity television chefs like Jamie Oliver and culinary stars like Hugh Fearnely-Wittingstall have made Americans newly aware of the great potential in British cooking. But the new British food revolution is not limited to fine restaurants and television. Within Britain, pub and country inn chefs, newspaper and magazine food writers, and everyday home cooks are taking a renewed interest in their own traditional cuisine, at long last approaching it with more pride than with prejudice. In The Ploughman's Lunch and the Miser's Feast, the American cookbook author, travel writer and professional photographer Brian Yarvin brings these newly rediscovered pleasures to the attention of home cooks on this side of the Atlantic. In 100 recipes, 65 color photos, and dozens of lively sidebars, Yarvin reveals what he has discovered in his numerous walking and driving trips across the length and breadth of Great Britain. His recipes emphasize traditional and down-home dishes as perfected and updated by the best cooks in Britain. They include lots of pub fare, like Fish and Chips, Shepherd's Pie, Ploughman's Lunch, and a host of savory cakes and pasties. There are festive and substantial main courses like Howtowdie, Poached Salmon with White Sauce, and, of course, a splendidly done Beef Wellington. The hard-working Brits love big breakfasts, and there is a chapter devoted to those, while another chapter celebrates the sandwiches, salads, and snacks that are served at tea time. Curry shops have been ubiquitous for so long that Indian food by now is properly British, and Yarvin devotes another chapter to dishes such as Shrimp Biryani and Chicken Korma. A big chapter, too, shows us how to make the best-loved British sweets, from the humbly named Plum Pudding and Mincemeat Cake to the amusingly monikered Fast Rascals, Kentish Huffkins, and Welsh Dripping Cake.