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Food and Other Things I Love: More than 100 Italian American Recipes from My Family to Yours
by Caroline ManzoBeloved Bravo TV food personality Caroline Manzo invites you to come over, pull up a chair, and fill your belly with recipes inspired by her delicious family meals, done the New Jersey way.From her star turn on the hit series The Real Housewives of New Jersey to her family spin-off Manzo’d with Children, Caroline Manzo has long been a fan favorite. Here, for the very first time, Caroline shares her kitchen secrets in an abundant cookbook filled with over 100 recipes, including:Ready-in-a-snap breakfasts like Baking Dish Frittata and Crab Cake BenedictLazy summertime lunches like her tried-and-true Down the Shore Smothered Corn CobsWarm and cozy meal staples like Roasted Red Peppers and Italian Wedding SoupLate-night munchies such as Homemade Truffle Popcorn and Adult Root Beer FloatsItalian American classics done Caroline’s way, like her famous Taylor Ham (not to be confused with pork roll) & Cheese Sandwich, Slow-Braised Braciole, Deep Dark Chocolate Pudding Cake, and, of course, Sunday GravyAlong the way, Caroline shares entertaining behind-the-scenes stories and helpful tips and tricks to making your kitchen, and home, a place for getting the most from what’s on hand, embracing the messy side of life, and celebrating all things big and small. Full of wisdom, humor, and hard-earned lessons in the kitchen, Food and Other Things I Love encourages you to share this food with those you love and build your own memories, meals, and magic.HIGHLY COOKABLE RECIPES: The recipes in this book are like a warm hug from a loving relative. Caroline's tips, tricks, and encouraging voice make the already simple, belly-filling recipes easy enough for even novice cooks.AUTHENTIC VOICE IN ITALIAN COOKING: Caroline’s motherly aura and strong moral compass have made her a favorite among the Bravo audience with an ever-growing fan base. Caroline wears multiple hats as a wife, mother, sister, friend, philanthropist, entrepreneur, and food and lifestyle expert, all while staying grounded in her values and putting her family first. She has become a go-to for advice and inspiration on everything from pets to parenting and, most of all, cooking.TIME-TESTED ADVICE: In between the delicious, comforting recipes are lots of homespun tips and tricks that Caroline has learned over the years, like how to cook for a crowd, how to set a beautiful table, and the importance of celebrating every occasion and every moment with love.Perfect for:Fans of Caroline Manzo and the Real Housewives seriesAnyone interested in Italian and Italian American cooking Beginner cooks looking for easy homestyle recipes and practical cooking advice Lovers of big, comforting cookbooks with a whole lot of heartWatchers of Food Network, HGTV, Today, and Magnolia Network Gift-giving for housewarming, graduation, wedding, birthday, and holidays
Food and Place: A Critical Exploration
by Pascale Joassart-MarcelliThis text provides a comprehensive and critical exploration of food from the unique perspective of place. It shows that our experiences with food are deeply influenced by their cultural, social, economic, and political contexts. <p><p>The authors explore a wide range of questions such as: Do GMOs threaten rural livelihoods? Why don't we eat dogs? Does your neighborhood make you fat? Do community gardens encourage urban gentrification? Can cheese save a local economy? Why are gourmet burgers appearing on menus all over the world? How do immigrants use food to create a sense of place? Does mainstream nutrition stigmatize bodies? Is the kitchen an oppressive place? Can celebrity chefs change the food system? <p><p>Critically engaged and connected to current activist and academic debates, Food and Place will be an essential resource for students across the social sciences.
Food and Poverty: Food Insecurity and Food Sovereignty among America's Poor
by Leslie Hossfeld E. Brooke Kelly Julia WaityFood insecurity rates, which skyrocketed with the Great Recession, have yet to fall to pre-recession levels. Food pantries are stretched thin, and states are imposing new restrictions on programs like SNAP that are preventing people from getting crucial government assistance. At the same time, we see an increase in obesity that results from lack of access to healthy foods. The poor face a daily choice between paying bills and paying for food.
Food and Poverty: Food Insecurity and Food Sovereignty among America's Poor
by Leslie H. Hossfeld, E. Brooke Kelly, and Julia F. WaityFood insecurity rates, which skyrocketed with the Great Recession, have yet to fall to pre-recession levels. Food pantries are stretched thin, and states are imposing new restrictions on programs like SNAP that are preventing people from getting crucial government assistance. At the same time, we see an increase in obesity that results from lack of access to healthy foods. The poor face a daily choice between paying bills and paying for food.
Food and Religious Identities in Spain, 1400-1600 (Religious Cultures in the Early Modern World)
by Jillian WilliamsIn the late fourteenth century, the Iberian Peninsula was home to three major religions which coexisted in relative peace. Over the next two centuries, various political and social factors changed the face of Iberia dramatically. This book examines this period of dynamic change in Iberian history through the lens of food and its relationship to religious identity. It also provides a basis for further study of the connection between food and identities of all types. This study explores the role of food as an expression of religious identity made evident in things like fasting, feasting, ingredient choices, preparation methods and commensal relations. It considers the role of food in the formation and redefinition of religious identities throughout this period and its significance in the maintenance of ideological and physical boundaries between faiths. This is an insightful and unique look into inter-religious dynamics. It will therefore be of great interest to scholars of religious studies, early modern European history and food studies.
Food and Society: Principles and Paradoxes (Second Edition)
by Amy E. Guptill Denise A. Copelton Betsy LucalThis popular and engaging text, now revised in a second edition, offers readers a social perspective on food, food practices, and the modern food system. It engages readers' curiosity by highlighting several paradoxes: how food is both individual and social, reveals both distinction and conformity, and, in the contemporary global era, comes from everywhere but nowhere in particular. With updates and enhancements throughout, the new edition provides an empirically deep, multifaceted, and coherent introduction to this fascinating field. Each chapter begins with a vivid case study, proceeds through a rich discussion of research insights, and ends with discussion questions and suggested resources. Chapter topics include food's role in socialization, identity, health and social change, as well as food marketing and the changing global food system. The new edition gives more focused attention to labor (both paid and unpaid) in all aspects of the food system. In synthesizing insights from diverse fields of social inquiry, the book addresses issues of culture, structure, and social inequality throughout. Written in a lively style, this book will continue to be both accessible and revealing to beginning and intermediate students alike.
Food and Sustainability in the Twenty-First Century: Cross-Disciplinary Perspectives (Anthropology of Food & Nutrition #9)
by Helen Macbeth Paul Collinson Iain Young Lucy AntalSustainability is one of the great problems facing food production today. Using cross-disciplinary perspectives from international scholars working in social, cultural and biological anthropology, ecology and environmental biology, this volume brings many new perspectives to the problems we face. Its cross-disciplinary framework of chapters with local, regional and continental perspectives provides a global outlook on sustainability issues. These case studies will appeal to those working in public sector agencies, NGOs, consultancies and other bodies focused on food security, human nutrition and environmental sustainability.
Food and the City
by Jennifer Cockrall-KingA global movement to take back our food is growing. The future of farming is in our hands--and in our cities.When you're standing in the midst of a supermarket, it's hard to imagine that you're looking at a failing industrial food system. The abundance all around you looks impressive but is really a façade. In fact, there's just a three-day supply of food available for any given city due to complex, just-in-time international supply chains. The system is not only vulnerable, given the reality of food scares, international crises, terrorist attacks, economic upheavals, and natural disasters, but it is also environmentally unsustainable for the long term. As the cold hard facts of peak oil and peak water begin to have an impact, how will we feed a world population of seven billion and growing, most of whom are now urban dwellers? One answer is urban agriculture. This book examines alternative food systems in cities around the globe that are shortening their food chains, growing food within their city limits, and taking their "food security" into their own hands. This award-winning food journalist sought out leaders in the urban-agriculture movement and visited cities successfully dealing with "food deserts." What she found was not just a niche concern of activists but a global movement that cuts across the private and public spheres, economic classes, and cultures. She describes a global movement happening from London and Paris to Vancouver and New York to establish alternatives to the monolithic globally integrated supermarket model. A cadre of forward-looking, innovative people has created growing spaces in cities: on rooftops, backyards, vacant lots, along roadways, and even in "vertical farms." Whether it's a community public orchard supplying the needs of local residents or an urban farm that has reclaimed a derelict inner city lot to grow and sell premium market veggies to restaurant chefs, the urban food revolution is clearly underway and working.This book is an exciting, fascinating chronicle of a game-changing movement, a rebellion against the industrial food behemoth, and a reclaiming of communities to grow, distribute, and eat locally.
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.
Food and Western Disease: Health and Nutrition from an Evolutionary Perspective
by Staffan LindebergNutrition science is a highly fractionated, contentious field with rapidly changing viewpoints on both minor and major issues impacting on public health. With an evolutionary perspective as its basis, this exciting book provides a framework by which the discipline can finally be coherently explored. By looking at what we know of human evolution and disease in relation to the diets that humans enjoy now and prehistorically, the book allows the reader to begin to truly understand the link between diet and disease in the Western world and move towards a greater knowledge of what can be defined as the optimal human diet. Written by a leading expert Covers all major diseases, including cancer, heart disease, obesity, stroke and dementia Details the benefits and risks associated with the Palaeolithic diet Draws conclusions on key topics including sustainable nutrition and the question of healthy eating This important book provides an exciting and useful insight into this fascinating subject area and will be of great interest to nutritionists, dietitians and other members of the health professions. Evolutionary biologists and anthropologists will also find much of interest within the book. All university and research establishments where nutritional sciences, medicine, food science and biological sciences are studied and taught should have copies of this title.
The Food and Wine of France: Eating and Drinking from Champagne to Provence
by Edward BehrA beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods.In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine.France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.
Food Applications of Nanotechnology
by Gustavo Molina Inamuddin Franciele Maria Pelissari Abdullah Mohamed AsiriNanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries. Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods. Features: Provides a general overview of nanotechnology in the food industry Discusses the current status of the production and use of nanomaterials as food additives Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives Reviews nanosupplements and how they provide improvements in nutritional functionality Explains the antibacterial properties of nanoparticles for food applications This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development. Gustavo Molina is associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology. Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment. Prof. Abdullah M. Asiri is professor of organic photochemistry and has been the head of the chemistry department at King Abdulaziz University since October 2009, as well as the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010. His research interest covers color chemistry, synthesis of novel photochromic and thermochromic systems, synthesis of novel coloring matters and dyeing of textiles, materials chemistry, nanochemistry and nanotechnology, polymers, and plastics. Franciele Maria Pelissari graduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.
Food Aroma Evolution: During Food Processing, Cooking, and Aging (Food Analysis & Properties)
by Matteo Bordiga, Leo M.L. NolletOf the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
Food Around the World (Customs Around the World)
by Wil MaraTime to eat! Your meal might be sweet or salty. It might have lots of meat or lots of vegetables. Discover what foods people around the world enjoy in this engaging series that develops kids' understanding of our diverse global community and their place in it.
Food as a Drug
by Walker S Poston C Keith HaddockFood as a Drug provides psychologists, psychiatrists, and counselors with a unique discussion about possible addictive qualities of some foods to assist clients who are struggling with obesity or eating disorders. Examining the pros and cons of treating eating disorders with an addictions model, this book also explores the tremendous societal and personal costs of eating disorders and obesity, such as increased risk of heart disease, health care costs, and death. Thorough and concise, Food as a Drug will assist you in providing better services to clients with these types of dilemmas.Comprehensive and current, this reference provides information on relevant topics, such as diet and behavior relationships; cross-cultural perspectives on the use of foods for medicinal purposes; regulatory perspectives on drugs, foods, and nutritional supplements; and whether foods have pharmacological properties. Food as a Drug address several important topics, such as: focusing on sugar to determine the effects of food additives on children's behavioral disorders, such as attention deficit disorder and hyperactivity addressing the role that your diet plays on serotonin levels, carbohydrate craving, and depression examining the phenomenological, psychological, and physiological correlations between overeating and how foods may be used to alleviate negative moods discussing the pros and cons of treating obesity and eating disorders with addiction modelsWritten by experts in the field, this book offers you in-depth studies and information about the nature of food as a potentially addictive substance. Food as a Drug will help you understand these difficult-to-treat conditions and offer clients better and more effective services.
Food as Medicine: Functional Food Plants of Africa (Functional Foods and Nutraceuticals)
by Maurice M. IwuThis comprehensive book documents African plants used for functional and medicinal foods. It contains more than 60 detailed monographs of African foods, describing foods with various characteristics such as prebiotic, probiotic, satiety, immune modulation, stress-reduction, sports performance, mental acuity, sleep-supporting, metabolic syndrome, antioxidant, and unsaturated fats. Plant description, botanical names and synonyms, plant part used, habitat and distribution, folk use, nutritional content, and chemistry are all fully detailed. The book highlights indigenous African food processing technologies up to the modern era.
Food As Medicine: How to Use Diet, Vitamins, Juices, and Herbs for a
by Guru Dharma KhalsaA holistic approach to healing through making smart food choices by health guru Dr. Dharma Singh Khalsa that combines spiritual advice and integrative medicine to provide healthful recipes and nutrition plans targeting common and chronic illnesses for a longer, healthier, natural life.Did you know that blueberries can increase brain longevity? That kiwi fruit can be an excellent weapon for battling cancer and heart disease? That pears can help prevent fibroid tumors? From the bestselling author of Meditation as Medicine, comes a remarkable book that helps you achieve maximum health by eating well. Grounded in science, Food as Medicine is a pragmatic and accessible reference that sets readers on the right nutritional path. Dr. Khalsa then explains how to use natural organic juices and foods as medicine, and how food can help reverse the progress or diminish the symptoms of certain diseases, such as Alzheimer's and Hepatitis C. Drawing on patient case histories, Food as Medicine outlines the seven principles of "The Khalsa Plan" for healthy eating, details ailment-specific nutritional plans, and lays out dozens of delicious recipes that promote overall well-being. After all, food is not only the original medicine -- it's the best medicine.
Food as Medicine: 150 Plant-Based Recipes for Optimal Health, Disease Prevention, and Management of Chronic Illness
by Sue RaddWINNER &“Best in the World&” Gourmand World Cookbook Awards, Best Health and Nutrition Book Anxiety, asthma, dementia, depression, diabetes, emphysema, MS, Parkinson&’s disease . . . the latest scientific research is showing plant-based diets can reduce risks or better manage chronic diseases—and more. Food as Medicine is more than a cookbook, it is a blueprint for eating your way to good health. Featuring 150 plant-based recipes developed for their health-promoting properties, as well as their amazing taste appeal, it guides users toward safer cooking methods (reducing the formation of toxic chemicals), showcases everyday medicinal ingredients, and reveals how to set up a wellness kitchen to make it easier to eat well at home. Each recipe includes a &“per serving&” nutritional analysis, as well as descriptions of interesting health-promoting effects to motivate better food choices. Sue Radd has long known what the rest of us are finally catching onto: it&’s possible to eat for both pleasure and longevity. Food as Medicine shows us how to put into practice the latest medical research findings by cooking meals the whole family can enjoy. Sue&’s recipes are not only beneficial for your health, they are delicious and designed for the home cook. This long-awaited book shares secrets from her acclaimed culinary medicine cookshops. As well as a health professional and scientist, Sue Radd is a food-lover and cook, with a lifelong interest in discovering simple and healthy recipe ideas from all over the world. Her culinary research has taken her to countries whose traditional diets have been associated with reduced chronic disease risks, from the Mediterranean—think Greece, Spain, Italy, Croatia, and Lebanon—to Asia (including China, Vietnam, South Korea, and India). Partnered with her professional interest in reviewing hundreds of scientific research papers, these experiences have confirmed the benefits of eating more unrefined plant-based meals as was common in olden days, when people mostly cooked what could they could grow in their garden.
Food Babe Family: More Than 100 Recipes and Foolproof Strategies to Help Your Kids Fall in Love with Real Food: A Cookbook
by Vani HariNew York Times best-selling author Vani Hari inspires you with over 100 recipes and everything you need to feed your family in a way that will foster a love for REAL food for life.The multimillion dollar food industry has used their vast resources to target parents, convincing them that it&’s difficult to feed their children good food. But here&’s the truth: parenting is difficult, but feeding your children simple, healthy, real food shouldn&’t be.In Food Babe Family, Vani dispels popular myths about feeding our kids; offers more than 100 delicious recipes that make it simple to put healthy, real food on the table; and helps parents start children on a lifelong path of making good food choices.From Pumpkin Muffins to Taco Salad Cups, Zucchini Pizza Bites, &“Chick-fil-A&” Chicken Nuggets and Waffle Fries, and even Homemade &“Oreos,&” Food Babe Family proves it&’s not only possible, but fun to eat real food without artificial dyes, high fructose corn syrup, and other nasty ingredients.Includes tips and tricks, such as how to:Navigate the food in schools and daycares Deal with "picky eaters"Make mealtime fun for kids, without the processed foodsEat out hassle-free and healthfully at restaurantsAnd more!
Food Babe Kitchen: More than 100 Delicious, Real Food Recipes to Change Your Body and Your Life
by Vani HariNew York Times best-selling author and revolutionary food activist Vani Hari offers an array of quick, easy, REAL food recipes that make cooking fun, healthy, and delicious. This book will inspire you to take control of your health and ditch processed foods for good.Get ready to ditch processed foods for good, and eat the cleanest, healthiest food on the planet!With more than 100 mouthwatering recipes-from Biscuits with Whipped Honey Butter to Baja Fish Tacos, Grapefruit Goddess Salad, Luscious Lemon Bars, and even Homemade Doritos-the Food Babe Kitchen will show readers how delicious and simple it is to eat healthy, easy, real food.Food Babe Kitchen shows you how to shop for the healthiest ingredients by breaking down every aisle in the grocery store with expert label-reading tips and simple swaps, plus a handy meal-planning guide and pantry list to stock your kitchen for success.Eat healthfully, close to the earth, with the best ingredients that you choose, so when you sit down to enjoy a delicious meal you know what you are eating, and you haven't spent all day in the kitchen!Easy-to-follow directions, eye-catching photography, and simple substitutions to accommodate vegan, dairy-free, grain-free, and other diets, make this the ultimate guide to getting back into the kitchen to create healthful meals for yourself and those you love.Getting off processed food has never been easier-or more delicious.
The Food Babe Way: Break Free from the Hidden Toxins in Your Food and Lose Weight, Look Years Younger, and Get Healthy in Just 21 Days!
by Mark Hyman Vani HariCut hidden food toxins, lose weight, and get healthy in just 21 days.Did you know that your fast food fries contain a chemical used in Silly Putty? Or that a juicy peach sprayed heavily with pesticides could be triggering your body to store fat? When we go to the supermarket, we trust that all our groceries are safe to eat. But much of what we're putting into our bodies is either tainted with chemicals or processed in a way that makes us gain weight, feel sick, and age before our time.Luckily, Vani Hari - aka the Food Babe - has got your back. A food activist who has courageously put the heat on big food companies to disclose ingredients and remove toxic additives from their products, Hari has made it her life's mission to educate the world about how to live a clean, organic, healthy lifestyle in an overprocessed, contaminated-food world, and how to look and feel fabulous while doing it. In THE FOOD BABE WAY, Hari invites you to follow an easy and accessible plan to rid your body of toxins, lose weight without counting calories, and restore your natural glow in just 21 days. Including anecdotes of her own transformation along with easy-to-follow shopping lists, meal plans, and mouthwatering recipes, THE FOOD BABE WAY will empower you to change your food, change your body, and change the world.
Food Between Friends: A Cookbook
by Jesse Tyler Ferguson Julie TanousBest friends Jesse Tyler Ferguson, star of Modern Family, and recipe developer Julie Tanous pay homage to their hometowns as they whip up modern California food with Southern and Southwestern spins in their debut cookbook. Modern Family star Jesse Tyler Ferguson and chef Julie Tanous love to cook together. They love it so much that they founded a blog, and now put all their favorite recipes into a cookbook for you to dig into with the people you love. In Food Between Friends, they cook up delightful food, spiced with fun stories pulled right from their platonic marriage.Drawing inspiration from the regional foods of the South and Southwest they grew up with, Jesse and Julie put smart twists on childhood favorites, such as Hatch Green Chile Mac and Cheese, Grilled Chicken with Alabama White BBQ Sauce, and Little Grits Soufflés. So come join Jesse and Julie in the kitchen. This book feels just like cooking with a friend—because that&’s exactly what it is.
Food Bioactives and Health (Food Bioactive Ingredients Ser.)
by Charis M. GalanakisBioactive natural compounds have gained attention in recent years due to their potential health benefits, including reducing the risk of diabetes, cancer, and cardiovascular diseases. These benefits derive from bioactive compounds' anti-tumor, anti-inflammatory, anti-oxidative, anti-hypertensive and anti-hyperlipidemic activities, which serve in addition to their basic nutritional functions. Over the last decade, researchers have investigated the health impact of bioactive compounds in detail, and the development of food applications has attracted great interest. Consumer demand has surged for functional foods (nutraceuticals), superfoods, and tailor-made foods, generated by supplementing traditional food products with bioactive ingredients. Food Bioactives and Health offers comprehensive coverage of the properties and health effects of food bioactives in view of new trends in processing, food science and food technology. Starting with the metabolic characteristics of polyphenols, glucosinolates, and other food bioactives, the text then dives into their impact on human health and recent applications in the world of food technology. For food scientists, food technologists, and product developers looking to understand the role of food bioactives in health and develop applications in personalized nutrition, functional foods and nutraceuticals, Food Bioactives and Health serves as a one-stop reference.
Food Bioactives and Nutraceuticals: Dietary Medicine for Human Health and Well-Beings
by Syed Amir Ashraf Mohd AdnanThis book examines nutraceuticals derived from plant, animal, or microbial sources, and presenting significant opportunities for food scientists and industry professionals to develop innovative foods or food components that address future human wellness and well-being requirements. These nutraceuticals can be specifically identified as antioxidants, dietary fiber, prebiotics, polyunsaturated fatty acids, probiotics, vitamins, polyphenols, and spices. The book also intends to consolidate current research and reviews on bioactive components inherent in traditional foods, highlighting their nutraceutical significance for promoting a healthy lifestyle. Moreover, it elaborates on the potential therapeutic applications of food bioactives as next-generation nutraceuticals sourced from novel origins. Emphasis is placed on various aspects of food bioactive compounds, exploring their prospective roles in the formulation of nutraceuticals aimed at enhancing human health and wellness, while also evaluating their potential in the management and prevention of metabolic disorders. Furthermore, the volume acknowledges the clinical implications of nutraceuticals, including their prospective applications within the food and pharmaceutical industries.