- Table View
- List View
Informatorium voor Voeding en Diëtetiek - Supplement 100 - december 2018: Dieetleer en Voedingsleer
by Majorie Former Gerdie Van Asseldonk Jacqueline Drenth Caroelien SchuurmanHet Informatorium voor voeding en diëtetiek is een systematisch naslagwerk met alles wat men moet weten op het gebied van voeding en diëtetiek. Dit standaardwerk voor iedere diëtist is online toegankelijk gemaakt via een geavanceerd zoeksysteem, waardoor men altijd snel en efficiënt antwoorden op vragen vindt over voeding en diëtetiek.
Informatorium voor Voeding en Diëtetiek - Supplement 104 - april 2020: Dieetleer en Voedingsleer
by Majorie Former Gerdie Van Asseldonk Jacqueline Drenth Caroelien SchuurmanHet Informatorium voor voeding en diëtetiek is een systematisch naslagwerk met alles wat men moet weten op het gebied van voeding en diëtetiek. Dit standaardwerk voor iedere diëtist is online toegankelijk gemaakt via een geavanceerd zoeksysteem, waardoor men altijd snel en efficiënt antwoorden op vragen vindt over voeding en diëtetiek.
Informatorium voor Voeding en Diëtetiek – Supplement 101 – april 2019: Dieetleer en Voedingsleer
by Majorie Former Gerdie Van Asseldonk Jacqueline Drenth Caroelien SchuurmanHet Informatorium voor voeding en diëtetiek is een systematisch naslagwerk met alles wat men moet weten op het gebied van voeding en diëtetiek. Dit standaardwerk voor iedere diëtist is online toegankelijk gemaakt via een geavanceerd zoeksysteem, waardoor men altijd snel en efficiënt antwoorden op vragen vindt over voeding en diëtetiek.
Informatorium voor Voeding en Diëtetiek – Supplement 102 – augustus 2019: Dieetleer en Voedingsleer
by Majorie Former Gerdie Van Asseldonk Jacqueline Drenth Caroelien SchuurmanHet Informatorium voor voeding en diëtetiek is een systematisch naslagwerk met alles wat men moet weten op het gebied van voeding en diëtetiek. Dit standaardwerk voor iedere diëtist is online toegankelijk gemaakt via een geavanceerd zoeksysteem, waardoor men altijd snel en efficiënt antwoorden op vragen vindt over voeding en diëtetiek.
Informatorium voor Voeding en Diëtetiek – Supplement 103 – december 2019: Dieetleer en Voedingsleer
by Majorie Former Gerdie Van Asseldonk Jacqueline Drenth Caroelien SchuurmanHet Informatorium voor voeding en diëtetiek is een systematisch naslagwerk met alles wat men moet weten op het gebied van voeding en diëtetiek. Dit standaardwerk voor iedere diëtist is online toegankelijk gemaakt via een geavanceerd zoeksysteem, waardoor men altijd snel en efficiënt antwoorden op vragen vindt over voeding en diëtetiek.
Informatorium voor Voeding en Diëtetiek: Dieetleer en Voedingsleer - Supplement 98 - april 2018
by Majorie Former Gerdie Van Asseldonk Jacqueline Drenth Caroelien SchuurmanHet Informatorium voor voeding en diëtetiek is een systematisch naslagwerk met alles wat men moet weten op het gebied van voeding en diëtetiek. Dit standaardwerk voor iedere diëtist is online toegankelijk gemaakt via een geavanceerd zoeksysteem, waardoor men altijd snel en efficiënt antwoorden op vragen vindt over voeding en diëtetiek.
Informatorium voor Voeding en Diëtetiek: Dieetleer en Voedingsleer - Supplement 99 - augustus 2018
by Majorie Former Gerdie Van Asseldonk Jacqueline Drenth Caroelien SchuurmanHet Informatorium voor voeding en diëtetiek is een systematisch naslagwerk met alles wat men moet weten op het gebied van voeding en diëtetiek. Dit standaardwerk voor iedere diëtist is online toegankelijk gemaakt via een geavanceerd zoeksysteem, waardoor men altijd snel en efficiënt antwoorden op vragen vindt over voeding en diëtetiek.
Infuse: Herbal teas to cleanse, nourish and heal
by Paula Grainger Karen SullivanLost your zest for life? Feeling tired and sluggish? Need a health boost?Reach for a soothing cup of herbal tea and harness the extraordinary power of nature's most potent healing ingredients. With more than 70 expertly formulated recipes for tasty, soothing, caffeine-free infusions, tea tips to help you get the most from your brew, and a comprehensive directory of herbal ingredients and their active properties and benefits, you can blend, brew and sip your way to wellbeing.
Infuse: Herbal teas to cleanse, nourish and heal
by Paula Grainger Karen SullivanLost your zest for life? Feeling tired and sluggish? Need a health boost?Reach for a soothing cup of herbal tea and harness the extraordinary power of nature's most potent healing ingredients. With more than 70 expertly formulated recipes for tasty, soothing, caffeine-free infusions, tea tips to help you get the most from your brew, and a comprehensive directory of herbal ingredients and their active properties and benefits, you can blend, brew and sip your way to wellbeing.
Infuse: Oil, Spirit, Water: A Recipe Book
by Eric Prum Josh WilliamsFrom the authors of Shake: A New Perspective on Cocktails comes Infuse, a recipe book filled with fresh and flavorful oil, spirit, and water infusions.Authors Eric Prum and Josh Williams' passion for infusing oils, spirits and waters began one summer nearly a decade ago when the two first made peach-infused bourbon. They were awestruck. The seemingly simple process of adding fresh, local peaches to a Mason jar of Kentucky Bourbon, and infusing the mixture for a handful of weeks had somehow resulted in something so much greater than the sum of its parts. In Infuse the authors share not only their favorite infusion recipes, but also how to use them in food and cocktails, like a spicy chili oil added to a grilled pizza bianca or a hot toddy spiked with the peach bourbon that started it all years ago. With more than 50 recipes for infusing oils, spirits and waters, Infuse provides instructions, quick tips and plenty of inspiration for how you can make delicious infusions part of your everyday.From the Trade Paperback edition.
Infused Water
by Britt BrandonInfuse your water for a healthier spin on hydration! Water is the foundation of good health, but if you're like most people, you don't drink nearly enough water per day. You might even think that water is just plain boring. Infused Water is full of creative and flavorful ideas for increasing your daily water and nutrient intake. Infusion is a great way to enjoy the vitamins and flavors of fresh fruits and vegetables without the extra calories or fructose found in juices. This comprehensive guide features more than 100 nutrient-rich recipes for thirst-quenching drinks that control your appetite, aid digestion, and improve your overall health. There's an infused water for everyone, from traditional flavors like Crisp Cranberry-Lime to surprising pairings like Lemon-Oregano. Sip your way to better health with these refreshing and nutritious infusions!
Infused Water: 100 Easy, Delicious Recipes for Detox, Weight Loss, Healthy Skin, Better Immunity, and More!
by Britt BrandonAs seen on Oprah.com, FitnessMagazine.com, and Instyle.com Infuse your water for a healthier spin on hydration! Water is the foundation of good health, but if you're like most people, you don't drink nearly enough water per day. You might even think that water is just plain boring. Infused Water is full of creative and flavorful ideas for increasing your daily water and nutrient intake. Infusion is a great way to enjoy the vitamins and flavors of fresh fruits and vegetables without the extra calories or fructose found in juices. This comprehensive guide features more than 100 nutrient-rich recipes for thirst-quenching drinks that control your appetite, aid digestion, and improve your overall health. There's an infused water for everyone, from traditional flavors like Crisp Cranberry-Lime to surprising pairings like Lemon-Oregano. Sip your way to better health with these refreshing and nutritious infusions!
Infused Water: 75 Simple and Delicious Recipes to Keep You and Your Family Healthy and Happy
by Dalila TarhuniWe know that we should be drinking at least eight glasses of water a day-that’s a lot of water! People often substitute with coffee or tea, but do we really want all that extra caffeine and acid? Soft drinks have too many calories, and diet drinks are full of chemicals. The easy answer to staying healthy, hydrated, and happy is infused water.With no calories and delicious flavors, infused water will keep you hydrated throughout the day. Hydration is essential-more than half of your body is composed of water, and it is needed by every cell in your body to function properly. Yet, three-quarters of Americans are chronically dehydrated. Water balances the electrolytes in your body and helps to remove toxins, not to mention the multitude of positive effects on your daily life, including: Clearer skin Increased metabolism More energy Reduces blood pressure and cholesterolInfused Water provides a simple and tasty way for you and your family to get your daily dose. Water infusers can be purchased at home, kitchen, or department stores for less than $25.00. Water can be infused with cucumber, strawberries, mint, coconut, and many other herbs, fruits, and vegetables. Each of these has unique properties that can provide you with benefits such as energy, balance, or detoxification. Imagine how much more productive, positive, and healthy you will be when properly hydrated!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Ingredienti: Marcella's Guide to the Market
by Marcella Hazan Victor HazanFrom the inimitable woman who popularized Italian cuisine in America, Marcella Hazan's simple and elegant manual on how to shop for the best ingredients and prepare the most delicious meals is a must-have for every home cook.When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking." But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients--Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi. Before you know how to cook, you must know how to shop. From Artichokes to Zucchini, Anchovies to Ziti, Ingredienti offers succinct and compelling advice on how to choose vegetables, pasta, olive oil, Parmigiano Reggiano, prosciutto, and all of the key elements of Marcella's classic meals. Organic isn't necessarily best, boxed pasta can be better than fresh. Marcella's authoritative wisdom and surprising tips will change the way you cook. Her clear, practical guidance in acquiring the components of good cooking is helpful wherever you choose to shop--in supermarkets, farmers' markets, specialty food stores, or online. Based on sixty years of almost daily visits to the market to choose the ingredients of that day's meal, Ingredienti is a life's work, distilled--an expression of Marcella's judgments, advice, and suggestions. Uncomplicated and precise, this volume will be essential to home cooks eager to produce meals in the same delicious style Marcella was the first to introduce to America.
Ingredients
by Steve Ettlinger Dwight EschlimanIn the bestselling tradition of The Elements and Salt Sugar Fat, an unprecedented visual exploration of what is really inside our food, setting the record straight on the controversial and fascinating science of chemical and synthetic additives in processed food--from Twinkies and McNuggets to organic protein bars and healthy shakes.What's really in your food? We've all read the ingredients label on the back of a can, box, or bag from the grocery store. But what do all those mysterious-sounding chemicals and additives actually do? Focusing on 75 of the most common food additives and 25 ordinary food products that contain them, acclaimed photographer Dwight Eschliman and science writer Steve Ettlinger demystify the contents of processed food. Together they reveal what each additive looks like, where it comes from, and how and why it is used. Essential for everyone who is concerned about the wholesomeness of their diet or merely curious about "polysorbate 60" or "tertiary butylhydroquinone," Ingredients is a visually and scientifically stunning journey from ketchup to Cool Whip. You'll be surprised at what you find. * * * Ingredients focuses on processed food additives from acesulfame potassium to xanthan gum, including artificial and natural flavorings, sweeteners, colorings, preservatives, thickeners, emulsifiers, dessicants, and more. It also shows what is inside Amy's Burrito Especial, Campbell's Chunky Classic Chicken Noodle Soup, Doritos Cool Ranch Flavored Tortilla Chips, Dr. Pepper, General Mills Raisin Nut Bran, Hebrew National Beef Franks, Heinz Tomato Ketchup, Hidden Valley The Original Ranch Light Dressing, Hostess Twinkies, Klondike Reese's Ice Cream Bars, Kraft Cool Whip Original, Kraft Singles - American Skim Milk Fat Free, McDonald's Chicken McNuggets, MorningStar Farms Original Sausage Patties, Nabisco Wheat Thins, Naked Green Machine 100% Juice Smoothie, Nestle Coffee-Mate Fat Free The Original Coffee Creamer, Ocean Spray Cran-Grape Juice Drink, Oroweat Healthy Multi-Grain Bread, PowerBar Performance Energy Bar Oatmeal Raisin, Quaker Instant Oatmeal Strawberries and Cream, Red Bull Energy Drink, Snickers Bar, Trident Perfect Peppermint Sugar Free Gum, and Vlasic Ovals Hamburger Dill Chips.
Ingredients of Change: The History and Culture of Food in Modern Bulgaria
by Mary C. NeuburgerIngredients of Change explores modern Bulgaria's foodways from the Ottoman era to the present, outlining how Bulgarians domesticated and adapted diverse local, regional, and global foods and techniques, and how the nation's culinary topography has been continually reshaped by the imperial legacies of the Ottomans, Habsburgs, Russians, and Soviets, as well as by the ingenuity of its own people. Changes in Bulgarian cooking and cuisine, Mary C. Neuburger shows, were driven less by nationalism than by the circulation of powerful food narratives—scientific, religious, and ethical—along with peoples, goods, technologies, and politics. Ingredients of Change tells this complex story through thematic chapters focused on bread, meat, milk and yogurt, wine, and the foundational vegetables of Bulgarian cuisine—tomatoes and peppers. Neuburger traces the ways in which these ingredients were introduced and transformed in the Bulgarian diet over time, often in the context of Bulgaria's tumultuous political history. She shows how the country's modern dietary and culinary transformations accelerated under a communist dictatorship that had the resources and will to fundamentally reshape what and how people ate and drank.
Ininatig's Gift of Sugar: Traditional Native Sugarmaking
by Laura Waterman WittstockWhen his people were about to starve, Ininatig said: "I will teach you a way to make food so that you will never have to starve." And that it how the people learned to make maple sugar.
Inner Harmony: Achieving Physical, Mental and Emotional Well-Being
by Jan de VriesIn Inner Harmony Jan De Vries tells hoe we can achieve a harmonious balance between the three bodies of man-the physical, the mental and the emotional-to gain optimum health. Drawing on over forty years of experience spent dealing with patients who have lost their zest for life and joy of living he is able to refer to case histories and explain hoe the problems can be overcome. The twenty-two chapters in this book cover a wealth of information on how the reader can help himself through many differnt health comp-laints. The author refers throughout to dietary management and natural remedies to help resolve the health problems. Jan de Vries has pinpointed many typical complaits of today`s society with an under-standing that can only be ascribed to the vast experience and know-ledge that he has gained in treating thousands of people worldwide. Wtitten in an easy style, Inner Harmony contains a very positive approach to the problems prevalent worldwide in today`s society.
Inner Harvest: Daily Meditations for Recovery from Eating Disorders
by Elisabeth L.Daily positive thoughts offer insight and ideas for meeting the challenges of ongoing recovery from eating disorders.As we recover from an eating disorder, these 366 meditations will help us find the power to develop and deepen our spirituality. Daily positive thoughts offer insight and ideas for meeting the challenges of ongoing recovery from eating disorders.
Innovation In African Agriculture
by Arthur J. DommenThis book looks at the input-output relations of low-resource agriculture in Africa and shows how the intensification process through the application of modern technologies can work successfully to raise productivity and to sustain production over the long term.
Innovation Pathways to Sustainability: Conversations Towards Complex Systems of Governance (Routledge Frontiers of Business Management)
by Michael Lester Marie Dela RamaThe book offers insights into reconciling innovation with sustainability and identifying key stakeholders responsible for the reconciliation. Through conversations with experts in various fields, the intersection of innovation, sustainability, governance and complex systems in a rapidly changing climate-driven world is discussed.Countries around the world face the urgent existential challenge to tackle climate change and CO2 emissions. In its discussions of case studies of key economic sectors in Australia, this book focuses on the emerging experience with harnessing innovation to sustainability. The interdisciplinary approach to the complexity of climate change and policy making provides readers an opportunity for thoughtful discussions and lessons to be learnt from multiple angles.This is a vital resource for scholars in climate studies, innovation and sustainability that also confronts important challenges facing policymakers, government and society.
Innovation in Healthy and Functional Foods
by Debasis Bagchi Shantanu Das Dilip Ghosh R. B. SmartaThe focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation,
Innovations in Ayurvedic Nutrition: Translational Research and Applications
by Sanjay Kumar Anil Kumar Manoj Kumar Tripathi Nidhi V. MaheshwariThis book presents evidence-based translational research in Nutri-Ayur through the integration of traditional knowledge of Ayurveda, Genomics, and modern medicine. It aims to provide scientific evidence for the principles and concepts of Ayurveda for a predictive, personalized, and preventive approach to health and diseases. The chapter also discusses the formulation strategies of Nutri-Ayur products and associated challenges. The book also covers the role of Nutri-Ayur products in the treatment of nutritional disorders/deficiencies in children and cognition and memory dysfunction. The chapter also reviews the potential role of Nutri-Ayur products as immunomodulators and energy enhancers. The books also examine the Nutri-Ayur products that significantly possess contraceptive properties. The book also includes translational research techniques based on a systems biology approach coupled with the application of the latest technologies such as genomics, transcriptomics, proteomics, metabolomics/metabonomics, automation, and computational strategies for innovative drug design.
Insatiable City: Food and Race in New Orleans
by Theresa McCullaA history of food in the Crescent City that explores race, power, social status, and labor. In Insatiable City, Theresa McCulla probes the overt and covert ways that the production of food and the discourse about it both created and reinforced many strains of inequality in New Orleans, a city significantly defined by its foodways. Tracking the city’s economy from nineteenth-century chattel slavery to twentieth-century tourism, McCulla uses menus, cookbooks, newspapers, postcards, photography, and other material culture to limn the interplay among the production and reception of food, the inscription and reiteration of racial hierarchies, and the constant diminishment and exploitation of working-class people. The consumption of food and people, she shows, was mutually reinforced and deeply intertwined. Yet she also details how enslaved and free people of color in New Orleans used food and drink to carve paths of mobility, stability, autonomy, freedom, profit, and joy. A story of pain and pleasure, labor and leisure, Insatiable City goes far beyond the task of tracing New Orleans's culinary history to focus on how food suffuses culture and our understandings and constructions of race and power.
Insatiable: Tales from a Life of Delicious Excess
by Gael Greene"I love Le Cirque, but can I be trusted?" writes Gael Greene, the revered restaurant critic for New York magazine, whose fierce wit and sensuous prose changed the way Americans think about food. Now in this audacious memoir, Greene blends love and food, haute cuisine and social history to capture an era of erotic excess and a life lived to its fullest. Detailing her trysts with Elvis Presley, Hollywood icons, and celebrity chefs, Greene takes you inside renowned restaurants such as Le Pavillon, Le Bernardin, and Lutece, while offering intimate portraits of culinary legends Andre Soltner, James Beard, and Julia Child, among others. Filled with adventure, humor, and lovingly described meals, this tale of pleasure and heartbreak will make you laugh, cry-and undeniably hungry... Book jacket.