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Handbook of Anthropometry
by Victor R. PreedyAlthough its underlying concept is a relatively simple one--the measurement of the human body and its parts--anthropometry employs a myriad of methods and instruments, and is useful for a variety of purposes, from understanding the impact of disease on individuals to tracking changes in populations over time. The first interdisciplinary reference on the subject, the Handbook of Anthropometry brings this wide-ranging field together: basic theory and highly specialized topics in normal and abnormal anthropometry in terms of health, disease prevention, and intervention. Over 140 self-contained chapters cover up-to-date indices, the latest studies on computerized methods, shape-capturing systems, and bioelectrical impedance, data concerning single tissues and whole-body variables, and reports from different areas of the world. Chapters feature helpful charts and illustrations, cross-references to related chapters are included, and key points are presented in bullet form for ease of comprehension. Together, the Handbook's thirteen sections entail all major aspects of anthropometrical practice and research, including: Tools and techniques. Developmental stages, from fetus to elder. Genetic diseases, metabolic diseases, and cancer. Exercise and nutrition. Ethnic, cultural, and geographic populations. Special conditions and circumstances. The Handbook of Anthropometry is an invaluable addition to the reference libraries of a broad spectrum of health professionals, among them health scientists, physicians, physiologists, nutritionists, dieticians, nurses, public health researchers, epidemiologists, exercise physiologists, and physical therapists. It is also useful to college-level students and faculty in the health disciplines, as well as to policymakers and ergonomists.
Handbook of Growth and Growth Monitoring in Health and Disease
by Victor R. PreedyGrowth is one of the human body's most intricate processes: each body part or region has its own unique growth patterns. Yet at the individual and population levels, growth patterns are sensitive to adverse conditions, genetic predispositions, and environmental changes. And despite the body's capacity to compensate for these developmental setbacks, the effects may be far-reaching, even life-long. The Handbook of Growth and Growth Monitoring in Health and Disease brings this significant and complex field together in one comprehensive volume: impact of adverse variables on growth patterns; issues at different stages of prenatal development, childhood, and adolescence; aspects of catch-up growth, endocrine regulation, and sexual maturation; screening and assessment methods; and international perspectives. Tables and diagrams, applications to other areas of health and disease, and summary points help make the information easier to retain. Together, these 140 self-contained chapters in 15 sections [ok?] cover every area of human growth, including: Intrauterine growth retardation. Postnatal growth in normal and abnormal situations. Cells and growth of tissues. Sensory growth and development. Effects of disease on growth. Methods and standards for assessment of growth, and more. The Handbook of Growth and Growth Monitoring in Health and Disease is an invaluable addition to the reference libraries of a wide range of health professionals, among them health scientists, physicians, physiologists, nutritionists, dieticians, nurses, public health researchers, epidemiologists, exercise physiologists, and physical therapists. It is also useful to college-level students and faculty in the health disciplines, and to policymakers and health economists.
Yes, Chef: A Memoir
by Marcus SamuelssonIt begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. <p><p> Yes, Chef chronicles Samuelsson’s journey, from his grandmother’s kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of chasing flavors had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. <p> At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.
River Cottage Veg
by Hugh Fearnley-WhittingstallA comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series.Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice. In this lavishly illustrated cookbook, you'll find handy weeknight one-pot meals, pure and simple raw dishes, and hearty salads as well as a chapter of meze and tapas dishes to mix and match. A genuine love of vegetables--from delicate springtime asparagus to wintry root vegetables--permeates River Cottage Veg, making this book an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire.From the Hardcover edition.
Recipes and Dreams from an Italian Life
by Tessa KirosNo one does beautiful cookbooks quite like Tessa Kiros, and her track record of more than 700,000 books sold worldwide speaks for itself. In her latest book, much-loved author Tessa Kiros celebrates the heritage of Italy, the country she has chosen to call home. This beautifully feminine book is a tribute to the women in our lives -- mothers, mothers-in-law, grandmothers -- and the important lessons we learn from them. After such celebrated titles as Apples for Jam and Falling Cloudberries, this is Tessa Kiros's best book yet, written from the heart and celebrating the best of Italy.With more than 100 accessible and delicious recipes, ranging from robust family dishes to quirky cakes and old-fashioned preserves, this book is a precious heirloom to treasure. The chapters are based on rooms and items in the home, such as the bread oven; vegetable patch; snack box; pasta pot; meat, fish, and chicken in the dining room; and the ice box. Recipes include: Basil Liqueur, Sweet Pizza, Artichoke and Herb Soup, Potato and Truffle Purses, Roast Rabbit with Grapes, Chickpeas with Prawns, Marmalade Cake, and Cappuccino Ice Cream.
Eat the City: A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers Who Built New York
by Robin ShulmanNew York is not a city for growing and manufacturing food. It's a money and real estate city, with less naked earth and industry than high-rise glass and concrete. Yet in this intimate, visceral, and beautifully written book, Robin Shulman introduces the people of New York City - both past and present - who do grow vegetables, butcher meat, fish local waters, cut and refine sugar, keep bees for honey, brew beer, and make wine. In the most heavily built urban environment in the country, she shows an organic city full of intrepid and eccentric people who want to make things grow. What's more, Shulman artfully places today's urban food production in the context of hundreds of years of history, and traces how we got to where we are. In these pages meet Willie Morgan, a Harlem man who first grew his own vegetables in a vacant lot as a front for his gambling racket. And David Selig, a beekeeper in the Red Hook section of Brooklyn who found his bees making a mysteriously red honey. Get to know Yolene Joseph, who fishes crabs out of the waters off Coney Island to make curried stews for her family. Meet the creators of the sickly sweet Manischewitz wine, whose brand grew out of Prohibition; and Jacob Ruppert, who owned a beer empire on the Upper East Side, as well as the New York Yankees. Eat the City is about how the ability of cities to feed people has changed over time. Yet it is also, in a sense, the story of the things we long for in cities today: closer human connections, a tangible link to more basic processes, a way to shape more rounded lives, a sense of something pure. Of course, hundreds of years ago, most food and drink consumed by New Yorkers was grown and produced within what are now the five boroughs. Yet people rarely realize that long after New York became a dense urban agglomeration, innovators, traditionalists, migrants and immigrants continued to insist on producing their own food. This book shows the perils and benefits--and the ironies and humor--when city people involve themselves in making what they eat. Food, of course, is about hunger. We eat what we miss and what we want to become, the foods of our childhoods and the symbols of the lives we hope to lead. With wit and insight, Eat the City shows how in places like New York, people have always found ways to use their collective hunger to build their own kind of city. ROBIN SHULMAN is a writer and reporter whose work has appeared in the New York Times, the Washington Post, the Los Angeles Times, Slate, the Guardian, and many other publications. She lives in New York City.
Thendral: Vol 13, Issue 4, March 2013
by MadhurabharathiThis issue features interview with Charu Jayaraman and Mangayarkarasi; Biography of Ms. Lakshmi Krishnamoorthy, daughter of veteran freedom fighter Satyamoorthy; Three short stories; An article on Writer Ms. Vidhya Subramaniam with one of her short stories; a religious article on Lakshmi Narasimhar at Singaperumal Koil; a new feature “Kathiravani Kelungal” Three recipes with on the column of Maya Bazaar; The health column Nalam Vaazha speaks on Gout; plus other regular features of Anbulla Snehitiye; Ilanthendral, Jokes, Thendral Pesukirathu, etc.
Thendral: Vol 13, Issue 3, February 2013
by MadhurabharathiThis issue features interview with Writer A. Muthulingam; and Archeologist Dr. Thiyaga. Sathiyamoorthy; Biography of Tamil Scholar Mu. Raghava Iyengar; Two short stories; An article on Writer Vikraman with excerpts from one of his novels; a religious article on Sringery Saradambal; a Travelogue on Kollimalai (Concluding part); Three recipes with Sago on the column of Maya Bazaar; The health column Nalam Vaazha speak on Sinusitis; plus other regular features of Anbulla Snehitiye; Jokes, Ilanthendral, Thendral Pesukirathu, Surya Thupparikiraar, etc.
Classic Candy
by Darlene LaceyCandy may well have its origins in medicine (think peppermint sticks), and many Americans still think of candy as an edible salve with which to cure and to celebrate. Today, Americans consume more than 600 billion pounds of the sugary stuff each year. Most Americans have their favorites, their go-to candy bars that bring them comfort. And most of us yearn for the candy of our youth, those treats that made us feel better no matter the occasion. From classics such as the Hershey bar and M&Ms to trend-setters like PEZ and Atomic Fireballs, candy has a special place in our hearts and memories. Lacey details the evolution of candy in America, looking at the classics from a variety of angles. With a look at everything from chocolate to fruity sweets, from simply packaging to product tie-ins, Lacey examines the classic candy of the late-twentieth century, including what it meant--and what it still means--to most of us. Readers will savor this colorful walk down memory lane to Candyland, filled with familiar signposts such as Bazooka, Clark, Necco, and Tootsie Roll.
Quick Fix Healthy Mix
by Casey Kellar Nicole Kellar MunozThis must-have reference book is for all modern families. Get back to the basics and focus on planning and making your own healthy, quality, mixes for foods and drinks that will save you money. This book will show how to 'take control' of spiraling prices at the super market by making your own simple, and wholesome foods right at home. Spend a day or an evening and whip up enough food mix and cost savings to last a month or more! You'll get over 150 low-cost, healthy, wholesome, easy, homemade, green, recycled, space-saving ideas and how-tos with 'helpful hints' and noted cost-saving solutions for you and your family. And they're all easy to make. This is not your common cookbook.
Recipes and Tips for Sustainable Living
by Stacy HarrisResponding to the trend toward sustainable living, Recipes and Tips for Sustainable Living helps you make delicious food using natural ingredients. Inside this lushly illustrated volume, you'll find: Tips and techniques to grow and harvest natural, organic foods in and around your home. More than 80 mouth-watering recipes for cooking those ingredients. Tips on preservation and storage of your harvest. Health benefits of natural, organic ingredients. Chapters cover: Gardening - Heirloom gardening, container gardening, herbs and preserving. Beyond the Garden - Foraging, beekeeping, poultry and eggs. Wood and Water - Venison, wild turkey, duck, quail, small game, seafood and fish.
Eat by Choice, Not by Habit
by Sylvia HaskvitzCombining sound dietary information with the techniques of the Nonviolent Communication (NVC) process, this booklet shifts the focus from simple weight loss to changing the ways readers relate to food and their food choices. Eating is a need, but for those caught in cycles of overconsumption and dieting, it's often a poor attempt to meet other needs, such as emotional fulfillment. When reconnected to actual needs, however, consumption habits turn into nutritional choices, signaling greater freedom. Practical strategies are outlined for breaking out of cycles of eating and becoming aware of one's needs. Rather than being a proscriptive fad diet, the suggestions encourage readers to explore the emotional consciousness that underlies their eating patterns, freeing them to once again enjoy the tastes, smells, and sensations of good eating.
Sex, Lies, and Cookies
by Lisa GlasbergOne womans misguided quest for love, sex, and as much airtime as possible . . . On The Howard Stern Show, radio personality Lisa Glasberg, aka Lisa G. , is painted as a violin-playing, cookie-baking cat lady, but thats all about to change. This alleged wallflower once used her skills in the kitchen to show up at a suitors doorstep wearing nothing but a fur coat and carrying a plate of freshly baked cookies. Now, in her unrated memoir, Lisa G. reveals all about her adventures and misadventures growing up and looking for love in all the wrong places. Her journey begins in the only place where she felt comfortable--behind the microphone. Lisa became a workaholic with a larger-than-life radio personality. But when the "on air" lights switched off, she struggled to find her true self. Through therapy and some soul-searching, she transformed from an insecure young woman who attempted to win over men with her culinary prowess into an independent adult who finally learned to love herself. Lisas story is full of inspiration and lots of laughs. Smart, sassy, and stacked, Lisa always put her career first. While searching for the perfect job, the aspiring radio star dated her way through an urban bachelorettes predictable gallery of potential mates. In Sex, Lies, and Cookies, Lisa details her hilarious sexcapades, which include everyone from a nice Jewish doctor with a unique fetish to the classic unavailable type who wants an "open relationship. "Lisa G. also shares behind-the-scenes stories from her A-list celebrity interviews, friendships, and time hanging with hip-hop royalty like P. Diddy, Will Smith, and Flavor Flav. Along the way, Lisa G. became known for having the hottest ticket in town--entry into her exclusive and legendary cookie parties. The book includes the recipes for more than twenty-five of Lisa G. s famous desserts, like "Losing my Cherry Cookies" and "Double D-licious Oatmeal Cookies," as well as tips for hosting your own fabulous cookie party. Sex, Lies and Cookies is a tasty read that proves why the most satisfying relationship youll ever have starts with learning to love yourself (and how a little cookie dough can help).
The Cocktail Hour
by Babs HarrisonIt's cocktail hour! This deck features 50 timeless drink recipes--from the sophisticated Manhattan and Mint Julep to the seductive Tequila Sunrise and Mai Tai--plus offers tips on ambiance, bar essentials, mood music, and more. Whether youre imbibing A deux or making martinis by the dozen, make sure youre the host with the most at your next soiree.
Simply Organic
by Jesse Ziff Cool France RuffenachThe world is changing, and along with it, so must our eating habits. Author and restaurateur Jesse Ziff Cool has compiled over 30 years of knowledge about organic, local, and sustainable food into one magnificent cookbook, including indispensable elements of her earlier cookbook, Your Organic Kitchen, which is now out of print. With 150 enticing recipes, Simply Organic encourages home cooks to embrace organics as a lifestyle rather than a fad. Cool organizes her chapters seasonally to ensure that the freshest, ripest ingredients enhance the flavors of dishes like Filet Mignon with Smashed Potatoes and Leek Sauce in early spring to Pumpkin Raisin Bread Pudding in autumn. Inspiring profiles on farmers and producers reveal how these individuals are working to create a sustainable future every day.
Sips and Apps
by Kathy Casey Angie Norwood BrowneWhen it comes to cocktails and appetizers, chef Kathy Casey is an expert at balancing flavors and textures. Sips & Apps has 100 recipes that include not only classics like the Martini and Manhattan but also creative new concoctions like the Douglas Fir Sparkletini and the Blue Thai Mojito. Appetizers include simple finger foods like Roasted Pear Crostini with Gorgonzola and ChaCha Cashews and more substantial treats like Asian Shrimp Cakes with Sweet Chili Sauce. Lots of info on stocking a home bar and plenty of techniques and extras (like a nifty double ribbon marker labeled "sips" and "apps") make it easy to match up the right sip with the right app.
Party in a Cup
by Greg Lowe Julia MyallParty in a Cup! has all the secret ingredients girls need to throw 4 unforgettable parties--a slumber party, tea party, summer party, and spa party. This cookbook comes with easy-to-follow recipes for 25 totally tasty treats, party favors, and decorating ideas. Party-planning has never tasted so good!
Paradise on Ice
by Mittie HellmichCapturing the spirit of the tropics, Paradise on Ice takes a refreshing dip into the wonderful world of tropical drinks. Choose from 50 bliss-inducing blends of exotic fruits, juices, and liquors, each designed to feel like a vacation in a glass. From margaritas and tropitinis to spirit-free smoothies and refreshing coolers, each creatively mixed concoction is the perfect pleaser for summer patio get-togethers, Caribbean theme parties, poolside lounging, candlelight dinners, or any occasion that simply cries out for an equatorial, coconut-scented escape from reality. Colorful photographs accompany the text, setting just the right mood to encourage readers to put on a Tito Puente CD and swizzle their hips as well as their cocktails.
Mini Bar: Rum
by Frankie Frankeny Mittie HellmichEach volume in the Mini Bar series is filled with more than 50 traditional and original recipes that pack a punch. Rum lovers will break out the little umbrellas for Mittie's innovative Frozen Watermelon Daiquiri and Colada Nueva. Each title in this series describes the history and distinct characteristics of its particular alcohol. Small enough to carry on a tropical vacation or stash next to the blender, these little cocktail books are a must-have for the weekend bartender.
Mini Bar: Whiskey
by Laura Stojanovic Mittie HellmichThe Mini Bar series maybe small in size, but each tiny tome is filled with classic and original recipes that pack quite a wallop! Whiskey lovers will find everything from the Perfect Manhattan to the Traditional Southern-Style Mint Julep. Each volume in this new series tells the history of its particular alcohol, as well as its distinct traits and characteristics. A glossary of essential bar tools and cocktail terminology will ensure readers not only walk the walk of an expert mixologist, but also talk the talk. With more than 50 delicious recipes, this little cocktail book makes a spirited stocking stuffer or great gift.
Mini Bar: Vodka
by Mittie Hellmich Laura StojanovicThe Mini Bar series maybe small in size, but each tiny tome is filled with classic and original recipes that pack quite a wallop! Vodka enthusiasts will find delightful concoctions covering everything from the sophisticated Martini to the festive Fig Leaf Fizz. Each volume in this new series tells the history of its particular alcohol, as well as its distinct traits and characteristics. A glossary of essential bar tools and cocktail terminology will ensure readers not only walk the walk of an expert mixologist, but also talk the talk. With more than 50 delicious recipes, this little cocktail book makes a spirited stocking stuffer or great gift.
Mini Bar: Gin
by Frankie Frankeny Mittie HellmichDon't let the small size fool you--each volume in the Mini Bar series is filled with more than 50 traditional and original recipes that pack a punch. Gin aficionados will toast concoctions like the Tasmanian Twister. Each title in this series describes the history and distinct characteristics of its particular alcohol. Small enough to carry on a tropical vacation or stash next to the blender, these little cocktail books are a must-have for the weekend bartender.
Mini Bar: Tequila
by Frankie Frankeny Mittie HellmichDon't let the small size fool you--each volume in the Mini Bar series is filled with more than 50 traditional and original recipes that pack a punch. Tequila tipplers will love the agave-alicious Papaya Margarita and Tequila Sunrise. Each title in this series describes the history and distinct characteristics of its particular alcohol. Small enough to carry on a tropical vacation or stash next to the blender, these little cocktail books are a must-have for the weekend bartender.
Porch Parties
by Denise Gee Robert M. PeacockWith this charming guide to casual outdoor entertaining by Denise Gee, belle-of-the-ball author of Southern Cocktails, party and decorating ideas have never been more simple or inspiring. Gee and acclaimed photographer Bobby Peacock crisscrossed the U.S. photographing their favorite porches and dreaming up fresh, summery spins on classic Southern drinks, resulting in 50 recipes for everything from punches to cocktailsincluding several nonalcoholic sippers and 10 uncomplicated snacks. Grab a bottle, whip up some Tipsy Tea or Prosecco Martinis, and take the party outside!
Whole Beast Butchery
by Brigit Legere Binns Ryan FarrDIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.