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Super Easy Soups and Stews: 100 Soups, Stews, Broths, Chilis, Chowders, and More!
by Abigail Gehring100 Delicious and Easy Recipes for Comforting Soups, Healing Broths, Game Day Chilies, and More! Soup has taken a new spot in the limelight with the popularity of healing bone broths and delicious Vietnamese pho. And everyone loves the humble classics—chicken noodle, broccoli and cheese, French onion. Hungry yet?Super Easy Soups and Stews offers 100 ridiculously easy recipes for all your favorite soups, stews, chilies, chowders, and more. Whether you like to prepare dinner on the stovetop or in your slow cooker, Instant Pot, pressure cooker, Dutch oven, or Ninja Foodi, there are plenty of delicious options here. Find recipes such as: Meatball Tortellini SoupBaked Potato SoupEgg Drop SoupBeef and Black Bean ChiliChickpea ChiliHarvest Corn ChowderMushroom StewAnd more! These recipes use ingredients that are inexpensive and easy to find at your local grocery store. You'll also find helpful ideas for freezing soups, time-saving tips for prepping ingredients, and handy substitutions to customize soups to your tastes and dietary needs. There are even some bonus bread and salad recipes to round out your meals!
The Acid Watcher Cookbook: 100+ Delicious Recipes to Prevent and Heal Acid Reflux Disease
by Jonathan Aviv Samara Kaufman AvivJonathan Aviv, renowned ENT physician and author of The Acid Watcher Diet, supplies readers with new recipes and advice on how to stay acid-free and reverse inflammation for optimal health.In The Acid Watcher Cookbook, Dr Jonathan Aviv widens the possibilities of what acid watchers can eat without repercussions. After hearing patients bemoaning the loss of vinaigrette, tomato sauce, ketchup, guacamole and other staples, Dr Aviv and co-author Samara Kaufmann Aviv developed an innovative method of cooking that combines acidic and alkaline foods so that acidity is neutralized.The 100 new Acid Watcher-approved recipes included in this comprehensive cookbook are delicious, safe and anti-inflammatory, allowing readers to reclaim the foods they love without risking their health. With recipes such as Cauliflower Pizza, Plant-Based Chilli, Butternut Squash 'Mac 'n' Cheese' and creative basics including Tahini Dressing, Beet Ketchup and Garlic Aioli, along with meal plans and food lists, The Acid Watcher Cookbook is a must-have for anyone with acid damage.
Sous Vide: Better Home Cooking: A Cookbook
by Hugh AchesonJust as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential.Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.Advance praise for Sous Vide“High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly
Chloe Flavor: Saucy, Crispy, Spicy, Vegan
by Chloe Coscarelli Michael SymonThe celebrated vegan chef makes her highly anticipated return to the cookbook world with 125 original recipes that focus on simplicity in the steps and big flavor in the food.Chloe Coscarelli has been vegan since 2004--a time when veggie burgers were still feared by the general public. Since then, she has been at the forefront of the vegan revolution: Chloe believes that vegan can still mean mouthwatering foods, and she practices what she preaches. In Chloe Flavor, Chloe showcases new approaches to veganism with dishes like Maple Bacon Benedict, Hawaiian Teriyaki-Pineapple Burger, and Cajun Jambalaya with Scallion Biscuits. These dishes are playful, colorful, and supremely tasty. Best of all, she's made them as fast and as easy as possible because that's exactly how she likes to cook. Vegans will delight in Chloe's creativity--and carnivores won't miss the meat one bit.
Comer para curar
by William W. LiBESTSELLER DA AMAZON A nova ciência para a prevenção e cura das doenças. O guia que transformará o modo como usamos os alimentos para prevenir, tratar e reverter as doenças, activando os sistemas naturais de defesa do nosso corpo. Há muito que subestimamos o poder do corpo para transformar e restaurar a saúde. O pioneiro, cientista e médico William W. Li mostra-nos as evidências através de mais de 200 alimentos para melhorar a saúde que podem combater o cancro, reduzir o risco de demência e vencer dezenas de doenças evitáveis. Este livro não é sobre quais são os alimentos que devemos evitar, mas um guia para uma mudança de vida, detalhando centenas de alimentos com propriedades curativas que podemos adicionar às nossas refeições que fortalezem os sistemas de defesa do corpo, incluindo ameixas, canela, pão, vinho tinto e cerveja, feijão preto, tomates, azeite, e alguns tipos de queijos, entre outros. Com o seu plano o Dr. Li põe finalmente ao nosso alcance o segredo de uma saúde de ferro, uma estratégia que depende da nossa escolha alimentar para preservar e reforçar os cinco sistemas naturais de defesa da saúde do nosso corpo: Angiogénese, Regeneração, Microbioma, Proteção do ADN e Imunidade - para combater o cancro; a diabetes; as doenças cardiovasculares, as neurodegenerativas e autoimunes; e outras condições debilitantes. Este livro indica-nos o caminho para ampliar o poder oculto do corpo e restaurar para sempre a nossa saúde. Os elogios da crítica:«Um médico inovador partilha a forma como podemos usar a comida para piratear os nossos sistemas naturais de defesa e reforçar a saúde.»Dr. Oz «Esta é uma história fascinante sobre o poder da comida, uma reflexão sobre o que entendemos por saúde e uma ferramenta prática para garantir que aproveitamos os prazeres da vida durante o máximo de tempo possível.»Bono «Finalmente! Um livro de um verdadeiro especialista, que, com base na ciência real, nos diz a verdade sobre o ue podemos comer para sermos saudavéis. Comer para curar vai mudar completamente a maneira como pensa sobre o seu corpo e as escolhas que faz quando faz compras, cozinha para a sua família ou come fora. Quando se trata de comida e saúde, estou tão feliz por ter o Dr. Li ao meu lado!»Cindy Crawford «O Dr. William Li é um pioneiro da saúde, ajuda os leitores a prosperar ao dissecar como os sistemas do corpo respondem ao que comemos. O seu livro oferece conselhos práticos para uma vida mais saudável e dará aos leitores maneiras de ajudar os próprios corpos a lutar contra as doenças.»Arianna Huffington, fundadora e CEO de Thrive Global «Num novo estudo inovador - Comer para curar - o Dr. William W. Li oferece o conhecimento e as ferramentas para tomar melhores decisões sobre o que comer todos os dias. Este livro fácil de ler não é um livro de dieta, mas irá ajudá-lo a entender melhor o que come.»The Washington Book Review «Chegou a hora de a saúde ser adequadamente definida e de entendermos claramente o impacto que a comida tem sobre ela. Comer para curar oferece essa visão de maneira clara - e com a ciência real para apoiá-la. O Dr. Li no seu magnífico, agradável e informativo livro, espalha a palavra de que uma boa saúde está ao alcance de todos, usando os alimentos de que gostamos. Comer para curar irá estimular, surpreender e inspirar todos a comer de forma saudável e a derrotar a doença. E lembre-se que tem o seu próprio destino nas mãos.»Louis J. Ignarro, Prêmio Nobel de Medicina de 1998
Conquering Any Disease: 2020 Edition
by Jeff PrimackNatural Healing Wisdom and Key Details. Foods & Supplements that BLOCK Healing and Your Body's Immune System. Specialized ""Food Healing"" Items that WE USE MOST FREQUENTLY in this system. Food Healing Protocols. Top Diet Trends Scientific Rebuttal of Popular Food Strategies. Deeper Science Behind Fatty Acids and Phytochemicals.
Agroecology: The Ecology of Sustainable Food Systems
by Stephen GliessmanAgroecology is a science, a productive practice, and part of a social movement that is at the forefront of transforming food systems to sustainability. Building upon the ecological foundation of the agroecosystem, Agroecology: The Ecology of Sustainable Food Systems, Third Edition provides the essential foundation for understanding sustainability in all of its components: agricultural, ecological, economic, social, cultural, and even political. It presents a case for food system change and why the current industrial model of food production and distribution is not sustainable.
The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between
by Deepak Chopra Pat Crocker Brian Kateman Ashleigh AmorosoTHE REDUCETARIAN COOKBOOK offers 125 delicious, easy-to-prepare, plant-based recipes that will help you reduce your meat consumption and improve your health. A reducetarian is someone who reduces their consumption of meat, eggs, and dairy. Eating even 10 percent fewer animal products can bring you significant health benefits, from weight loss to a healthier heart. Adding more fruits, veggies, whole grains, and legumes to your diet is easy thanks to Brian Kateman, the Reducetarian Foundation cofounder and president. With the help of award-winning cookbook author Pat Crocker, Brian offers a wide array of culinary options for every meal of the day that will reduce the amount of meat, eggs, and dairy you eat. Improving your health has never been so easy or delicious.Recipes featured include: Tuscan Pizza; Spinach and Artichoke Dip; Lentil Sliders; Chocolate Chia Smoothie; Apple Walnut Pancakes; Broccoli Pesto Noodle Bowl; Asian Noodle Salad; Spiced Pumpkin Soup; Shakshuka-Style Tempeh; Portobello, Poblano, and Pecan Fajitas; Linguine with Tomato Sauce; Mac 'n' Cheese; French Vanilla Ice Cream; Easy Lemon Mess; Spiced Oatmeal Cookies; Peanut Butter and Chocolate Cream Pie; and more!
The Power of Fastercise: Using the New Science of Signaling Exercise to Get Surprisingly Fit in Just a Few Minutes a Day
by Denis WilsonA revolutionary program of short burst, high-intensity exercise that uses your body's signals to curb hunger as it burns fat and builds muscle Over the last 26 years, thyroid pioneer Denis Wilson, MD, has trained thousands of physicians on the crucial relationships between the thyroid system, metabolism, and body temperature. He’s heard patients recount their inability to get fit using conventional approaches, and he’s understood their frustration. Based on the latest medical research, Dr. Wilson has created fastercise, a revolutionary practice that uses brief, strategically timed bursts of exercise to cancel hunger pangs, allowing people to more easily stick to a healthy eating plan and shift their bodies toward becoming leaner, faster, smarter, stronger, and healthier. Fastercise holds the promise of vindicating and liberating many of those who have struggled to improve their fitness, enabling them to transform their lives and reach their full potential. By combining simple analogies and clear explanations of the physiology of the body’s energy pathways and response to food and exercise, Dr. Wilson reveals how conventional approaches to dieting and weight management can actually fight against the body’s priorities and lead to frustration and poor results. Fastercise is a time-efficient, convenient, and natural approach powerfully signals the body to burn fat and build muscle synergistically, leading to surprisingly beneficial and quick results. The Power of Fastercise explains how fastercise can help you: • Burn fat without going hungry • Build your mitochondria to burn more fat and provide greater energy • Stimulate muscle growth in just a few minutes a day • Shift your body composition to less fat and more muscle • Boost your body temperature and metabolic rate • Look and feel younger • Increase mental focus, learning, and productivity • Decrease insulin resistance • Decrease inflammation and improve immune function • Improve respiratory fitness and athletic performance • Get great results with any healthy diet, including low-carb and high-carb In this groundbreaking book, Dr. Wilson lays out simple, practical strategies for combining fastercise with smart eating choices. Fastercise can provide excellent results for a wide range of people: seasoned athletes, fitness enthusiasts, and even those who dislike exercising or have physical limitations. Whatever your fitness goals are, fastercise can help you achieve them.
The Audacity of Hops: The History of America's Craft Beer Revolution
by Tony Magee Tom AcitelliDiscover the underdog story of how America came to dominate beer stylistically in The Audacity of Hops, the first book on American craft beer's history. First published in May 2013, this updated, fully revised edition offers the most thorough picture yet of one of the most interesting and lucrative culinary trends in the US since World War II. This portrait includes the titanic mergers and acquisitions, as well as major milestones and technological advances, that have swept craft beer in just the past few years. Acitelli weaves the story of American craft beer into the tales of trends such as slow food, the rise of the Internet, and the rebirth of America's urban areas. The backgrounds of America's favorite craft brewers, big and small, are here, including often-forgotten heroes from the movement's earliest days, as well as the history of homebrewing since Prohibition. Through it all, he paints an unforgettable portrait of plucky entrepreneurial triumph. This is the "book for the craft beer nerd who thinks he or she already knows the story" (Los Angeles Times), an "excellent history" (Slate) "lovingly told" (Wall Street Journal) for fans of good food and drink in general.
Where Does Our Food Come From? (Rigby Leveled Library, Level Q #27)
by Peter MillettNIMAC-sourced textbook
Grocery Story: The Promise Of Food Co-ops In The Age Of Grocery Giants
by Jon SteinmanHungry for change? Put the power of food co-ops on your plate and grow your local food economy. <p><p> Food has become ground-zero in our efforts to increase awareness of how our choices impact the world. Yet while we have begun to transform our communities and dinner plates, the most authoritative strand of the food web has received surprisingly little attention: the grocery store—the epicenter of our food-gathering ritual. <p> Through penetrating analysis and inspiring stories and examples of American and Canadian food co-ops, Grocery Story makes a compelling case for the transformation of the grocery store aisles as the emerging frontier in the local and good food movements. Author Jon Steinman: <p> Deconstructs the food retail sector and the shadows cast by corporate giants Makes the case for food co-ops as an alternative Shows how co-ops spur the creation of local food-based economies and enhance low-income food access. <p> Grocery Story is for everyone who eats. Whether you strive to eat more local and sustainable food, or are in support of community economic development, Grocery Story will leave you hungry to join the food co-op movement in your own community.
Cooking Light Soups & Stews: 100 Comforting Recipes
by The Editors of Cooking LightThe editors of Cooking Light Magazine present Soups & Stews.
The Italian Table (Food & Wine)
by The Editors of Food & WineThe editors of Food & Wine Magazine present Food & Wine The Italian Table.
Graze: Inspiration for Small Plates and Meandering Meals
by Suzanne LenzerGrazing is an enchanting way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It’s about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating—and with her guidance, you can too. When it comes to making small plates at home, start with cheese and charcuterie, but then combine this classic with a few easy dishes that make a meal special. Try your hand at fun, fast recipes like chickpea fries with Meyer lemon-scented aioli; roasted beet tartare with cheese and pistachios; kale, spinach, and Pecorino pizza slivers; sardine bruchetta with fennel and preserved lemons; scallop and plum ceviche with tarragon; and lemon-lavender posset—to name just a few. Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn’t have to be difficult or time-consuming. Graze is full of tips to help you prepare healthy, wholesome, and appetizing food without spending hours in the kitchen.
Watching Our Weights: The Contradictions of Televising Fatness in the “Obesity Epidemic”
by Melissa ZimdarsWatching Our Weights explores the competing and contradictory fat representations on television that are related to weight-loss and health, medicalization and disease, and body positivity and fat acceptance. While television—especially reality television—is typically understood to promote individual self-discipline and expert interventions as necessary for transforming fat bodies into thin bodies, fat representations and narratives on television also create space for alternative as well as resistant discourses of the body. Melissa Zimdars thus examines the resistance inherent within TV representations and narratives of fatness as a global health issue, the inherent and overt resistance found across stories of medicalized fatness, and programs that actively avoid dieting narratives in favor of less oppressive ways of thinking about the fat body. Watching Our Weights weaves together analyses of media industry lore and decisions, communication and health policies, medical research, activist projects, popular culture, and media texts to establish both how television shapes our knowledge of fatness and how fatness helps us better understand contemporary television.
Milking in the Shadows: Migrants and Mobility in America’s Dairyland (Inequality at Work: Perspectives on Race, Gender, Class, and Labor)
by Julie C. KellerMigrant workers live in a transnational world that spans the boundaries of nation-states. Yet for undocumented workers, this world is complicated by inflexible immigration policies and the ever-present threat of enforcement. Workers labeled as “illegals” wrestle with restrictive immigration policies, evading border patrol and local police as they risk their lives to achieve economic stability for their families. For this group of workers, whose lives in the U.S. are largely defined by their tenuous legal status, the sacrifices they make to get ahead entail long periods of waiting, extended separation from family, and above all, tremendous uncertainty around a freedom that many of us take for granted—everyday mobility. In Milking in the Shadows, Julie Keller takes an in-depth look at a population of undocumented migrants working in the American dairy industry to understand the components of this labor system. This book offers a framework for understanding the disjuncture between the labor desired by employers and life as an undocumented worker in America today.
Weighty Problems: Embodied Inequality at a Children’s Weight Loss Camp
by Laura BackstromMany parents, teachers, and doctors believe that childhood obesity is a social problem that needs to be solved. Yet, missing from debates over what caused the rise in childhood obesity and how to fix it are the children themselves. By investigating how contemporary cultural discourses of childhood obesity are experienced by children, Laura Backstrom illustrates how deeply fat stigma is internalized during the early socialization experiences of children. Weighty Problems details processes of embodied inequality: how the children came to recognize inequalities related to their body size, how they explained the causes of those differences, how they responded to micro-level injustices in their lives, and how their participation in a weight loss program impacted their developing self-image. The book finds that embodied inequality is constructed and negotiated through a number of interactional processes including resocialization, stigma management, social comparisons, and attribution.
Obsessed: The Cultural Critic’s Life in the Kitchen
by Elisabeth BronfenEven the most brilliant minds have to eat. And for some scholars, food preparation is more than just a chore; it’s a passion. In this unique culinary memoir and cookbook, renowned cultural critic Elisabeth Bronfen tells of her lifelong love affair with cooking and demonstrates what she has learned about creating delicious home meals. She recounts her cherished food memories, from meals eaten at the family table in postwar Germany to dinner parties with friends. Yet, in a thoughtful reflection on the pleasures of cooking for one, she also reveals that some of her favorite meals have been consumed alone. Though it contains more than 250 mouth-watering recipes, Obsessed is anything but a conventional cookbook. As she shares a lifetime of knowledge acquired in the kitchen, Bronfen hopes to empower both novice and experienced home chefs to improvise, giving them hints on how to tweak her recipes to their own tastes. And unlike cookbooks that assume readers have access to an unlimited pantry, this book is grounded in reality, offering practical advice about food storage and reusing leftovers. As Bronfen serves up her personal stories and her culinary wisdom, reading Obsessed is like sitting down to a home-cooked meal with a clever friend.
Mr. Jacobi Helps Out (Into Reading, Level Q #11)
by Diana Noonan Cheryl OrsiniNIMAC-sourced textbook. Our school really needs new sports equipment, so we all decide to have a big garage sale to raise some money. My neighbor Mr. Jacobi says he will be able to help. But all he has is one big apple tree. How will that help at the garage sale?
Healthy and Sustainable Food Systems
by Mark Lawrence Sharon FrielThis comprehensive text provides the latest research on key concepts, principles and practices for promoting healthy and sustainable food systems. There are increasing concerns about the impact of food systems on environmental sustainability and, in turn, the impact of environmental sustainability on the capacity of food systems to protect food and nutrition security into the future. The contributors to this book are leading researchers in the causes of and solutions to these challenges. As international experts in their fields, they provide in-depth analyses of the issues and evidence-informed recommendations for future policies and practices. Starting with an overview of ideas about health, sustainability and equity in relation to food systems, Healthy and Sustainable Food Systems examines what constitutes a food system, with chapters on production, manufacturing, distribution and retail, among others. The text explores health and sustainable diets, looking at issues such as overconsumption and waste. The book ends with discussions about the politics, policy, personal behaviours and advocacy behind creating healthy and sustainable food systems. With a food systems approach to health and sustainability identified as a priority area for public health, this text introduces core knowledge for students, academics, practitioners and policy-makers from a range of disciplines including food and nutrition sciences, dietetics, public health, public policy, medicine, health science and environmental science.
Hydroponic Tomatoes (Into Reading, Level Q #10)
by Heather Hammonds Sharyn MadderNIMAC-sourced textbook. Hydroponic tomatoes are different! They are grown in greenhouses, where they are protected from wildlife and wind. But how do hydroponic tomatoes taste?
My Drunk Kitchen Holidays!: How to Savor and Celebrate the Year: A Cookbook
by Hannah HartNew York Times bestselling author and Food Network star Hannah Hart is back with her biggest book ever: a humorous holiday cookbook celebrating year-round festivities with food, drink, and friends. In a world where everyone is looking for some good news and something to celebrate, Hannah Hart is there with almost fifty ideas, arranged into twelve months of themes and recipes for how to celebrate with family and friends. A collection of recipes, activities, and suggestions about hilarious and joyous ways to celebrate with family, friends, pets, and your entire community, My Drunk Kitchen Holidays! will commemorate holidays from Valentine's Day to Graduation, Pride Month and International Left-Handers’ Day (really!). The book will culminate with the fall holidays that get much deserved attention: recipes for Halloween, Thanksgiving, and a celebration of Hanukkah/Kwanzaa/Christmas that is festive, inclusive, and incredibly hilarious.
MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends [A Cookbook]
by Editors of MUNCHIESThis guide to cooking from the popular VICE channel MUNCHIES teaches you both survival and show-off skills via more than 80 recipes.Over the years, MUNCHIES has worked with all kinds of chefs, making food that ranges from lowbrow to highbrow and everywhere in between. Now they are here to help you cook dinner on busy weeknights and host friends with an impressive spread on the weekends. Tips and tricks include how to set up and shop for a pantry (with recipes for how to make your own mayo and quick pickle some jalapeños); how to take back your weeknights with easy, fast-to-table meals (like Spinach and Mushroom Ravioli and Charred Cabbage); and even how to wow friends on the weekends with more elaborate recipes such as a fully composed (and highly postable) cheese board or a to-die-for roast chicken. With more than 80 essential recipes from the editors and test kitchen at MUNCHIES, this cookbook has something for everyone at every skill level. With a minimal amount of work, you will have Instagram-worthy food on the table faster than it takes to get a GrubHub delivery from the Thai restaurant down the street.
Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time
by Brad Thomas ParsonsFrom the James Beard Award-winning author of Bitters and Amaro comes this poignant, funny, and often elegiac exploration of the question, What is the last thing you'd want to drink before you die?, with bartender profiles, portraits, and cocktail recipes.Everyone knows the parlor game question asked of every chef and food personality in countless interviews: What is the last meal you'd want to eat before you die? But what does it look like when you pose the question to bartenders? In Last Call, James Beard Award-winning author Brad Thomas Parsons gathers the intriguing responses from a diverse range of bartenders around the country, including Guido Martelli at the Palizzi Social Club in Philadelphia (he chooses an extra-dry Martini), Joseph Stinchcomb at Saint Leo in Oxford, Mississippi (he picks the Last Word, a pre-Prohibition-era cocktail that's now a cult favorite), and Natasha David at Nitecap in New York City (she would be sipping an extra-salty Margarita). The resulting interviews and essays reveal a personal portrait of some of the country's top bartenders and their favorite drinks, while over 40 cocktail recipes and stunning photography make this a keepsake for barflies and cocktail enthusiasts of all stripes.