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Amore and Amaretti: A Tale of Love and Food in Italy
by Victoria CosfordVicky arrives in Tuscany to study the language and culture of Italy, but soon falls in love with charismatic chef Gianfranco and starts to learn the art of Italian cooking in his trattoria. This intoxicating gastro-memoir, interspersed with recipes, humour and heartbreak, will leave you entranced and with a hankering for tagliatelle and truffles.
Amore and Amaretti: A Tale of Love and Food in Italy
by Victoria CosfordVicky arrives in Tuscany to study the language and culture of Italy, but soon falls in love with charismatic chef Gianfranco and starts to learn the art of Italian cooking in his trattoria. This intoxicating gastro-memoir, interspersed with recipes, humour and heartbreak, will leave you entranced and with a hankering for tagliatelle and truffles.
The Amorino Guide to Gelato: Learn to Make Traditional Italian Desserts—75 Recipes for Gelato and Sorbets
by Stéphan LagorceThe Comprehensive Guide for Any Gelato Lover or Frozen Dessert Afficionado! Learn the ins and outs of gelato, sorbet, and ice cream from the masters: how it's made, how to create different flavors and aesthetics, and more. Combining sweet flavors and scents with the smoothness of ice cream, fruits with the freshness of sorbets, choosing the best ingredients and the most natural; this is the passion of Amorino. Included within this book are dozens of recipes for different types of frozen desserts and delicious accompaniments, such as chocolate and caramel sauces, as well as instructions to take your recipes to the next level by making them beautiful and ornate, adding embellishments, and more. Ice cream is the delectation of the moment, the whim of pleasure, a pure delicacy. Let yourself be guided by your taste buds into deliciousness with The Amorino Guide to Gelato.
Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop
by Brian Smith Jackie CuscunaAmple Hills Creamery is an ice-cream destination that attracts thousands of customers each day from near and far to Prospect Heights and Gowanus, Brooklyn. Lines wind around the block, spurred on by the chance to try one of their unforgettable flavors, and these and countless others will be dreamed up in kitchens across the country with the help of Ample Hills Creamery. Featuring recipes for the most sought-after flavors—including Salted Crack Caramel, Ooey Gooey, and the Munchies—the book is organized by mood. Are you feeling nostalgic? Try a scoop of Black Cow Float. Or maybe you need a drink? Daddy’s Sundae, made with bourbon, will set you right. For kids and kids-at-heart, stories, activities, and hand-drawn characters appear throughout each chapter, offering games, helpful tips, and inspiration for creating new flavors. With mouthwatering photography and charming illustrations, Ample Hills Creamery is a definitive, cow-filled guide for ice cream lovers and DIY enthusiasts alike.
Amrikan: 125 Recipes from the Indian American Diaspora
by Khushbu Shah“What is Indian food in America?” In her eagerly anticipated debut cookbook, acclaimed food writer Khushbu Shah injects an electric and irresistible energy into the story of Indian food, with 125 recipes inspired by the cooking of the diaspora. From the savory and bold flavors of Achari Paneer Pizza to the ultimate home-cooked comfort meal, a pot of Spinach Tadka Dal with rice, Khushbu’s recipes are flavor-packed, party-pleasing, and wonderfully surprising. She invites readers on a journey far beyond butter chicken (though she has a stellar recipe for it), offering instructions for preparing meals, drinks, and desserts as diverse as Saag Paneer Lasagna, Classic Dosas, Keralan Fried Chicken Sandwiches, Pani Puri Mojitos, and a Masala Chai Basque Cheesecake. Khushbu makes it easy to dive in, equipping home cooks with a list of simple-to-find pantry staples alongside vibrant images, clever tips and tricks, and illuminating essays that introduce a thrilling voice in American food.
Amul: Oor Adhisaya Vetrikadhai (First Edition)
by N. ChokkanThis book vividly narrates the success story of ‘Amul’, a popular milk product brand in India.
Amuse-Bouche: Little Bites of Delight Before the Meal Begins: A Cookbook
by Rick Tramonto Mary GoodbodyAmuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago's Tru, Rick Tramonto. Amuse-bouche are a favorite of diners at Tru, many of whom come expressly to enjoy the "grand amuse"--an assortment of four different taste sensations. Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising--but always exquisite--that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto' s creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques. Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes, Amuse-Bouche enchants as much as an amuse pleases the palate.NOTE: This edition does not include photos.
Amy Willcock's Aga Know-How: Lifting the lid on your aga
by Amy WillcockFrom 'the handholder to Aga owners everywhere' (Nigella Lawson) comes the problem-solving instruction book that no Aga owner should be without. Drawing on her experience of teaching Aga cookery classes, Amy Willcock shares the best trade secrets for getting the most out of your Aga. Amy Willcock's Aga Know-How is packed with advice and information on everything from how to keep the heat in, how to clean and service your oven, what kind of utensils to use and how to convert recipes, to the best ways to cook all your favourite foods. Featuring the tips and hints that only a pro knows, such as roasting coffee beans, making stock, melting chocolate and reheating convenience food as well as illustrations of where to cook your favourite dishes and information on stockists, cookware specialists and websites, this is the one-stop handbook for the new generation of Aga cooks.
Amy Willcock's Aga Seasons
by Amy WillcockThe demand for eating food at its best has sparked a huge resurgence of interest in seasonal foods. Amy Willcock's Aga Seasons will show you how to cook and enjoy produce at its best, when it should be eaten, in harmony with farming calendars. In spring, Amy brings you perfect menus such as Milk-fed lamb with lavender, Balsamic roasted carrots and Panna cotta with rhubarb compote. The summer recipes are all perfect for long hot days and balmy evenings, making the most of seafood (Pan-fried scallops with chilli and lemon), vegetables (Baked baby beetroot) and even preserving a little bit of summer for the rest of the year in the ultimate Raspberry jam. Autumn brings Hallowe'en parties and delicious Squash soup with ginger, and enables you to make the most of a glut of apples with fantastic Caramelised apples. Ward off the chill in winter by taking advantage of all the (often forgotten) produce that this season has to offer: Tagliatelle with cavolo nero and garlic cream sauce, Cod and saffron kedgeree and Queen of Puddings. Accompanying the 180 recipes will be a comprehensive calendar for produce and a section on preserving so that you can enjoy the best of the harvest throughout the year. Written in Amy's simple, informative style, featuring conventional cooking instructions and with stunning colour photographs throughout, this is the culinary calendar no Aga owner should be without.
Amy Wu and the Perfect Bao (Amy Wu Ser.)
by Kat ZhangAmy is determined to make a perfect dumpling like her parents and grandmother do, but hers are always too empty, too full, or not pinched together properly.
An: Recipes and Stories from a Vietnamese Family Kitchen
by Jacqueline An Helene AnIn Vietnamese, "an" means "to eat," a happy coincidence, since the An family has built an award-winning restaurant empire- including the renowned celebrity favorite Crustacean Beverly Hills-that has been toasted by leading food press, including Bon Appétit, Gourmet, InStyle and the Food Network. Helene An, executive chef and matriarch of the House of An, is hailed as the "mother of fusion" and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California-fresh influences. Now her daughter Jacqueline tells the family story and shares her mother's delicious and previously "secret" recipes, including "Mama's" Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken.Helene's transformation from pampered "princess" in French ColonialVietnam, to refugee then restaurateur, and her journey from Indochina's lush fields to family kitchen gardens in California are beautifully chronicled throughout the book. The result is a fascinating peek at a lost world, and the evolution of an extraordinary cuisine. The 100 recipes in An: To Eat feature clean flavors, simple techniques, and unique twists that could only have come from Helene's personal story.
Anabolic Steroids: And Other Performance-enhancing Drugs
by Patrick LenehanAnabolic steroids have traditionally been controversial in the sporting arena. Today, research indicates a dramatic increase in the use of anabolic steroids and other performance-enhancing drugs outside of competitive sports. With evidence of widespread steroid abuse among the general population, health professionals are citing the emergence of an
Analysis of Nanoplastics and Microplastics in Food (Food Analysis & Properties)
by Leo M. L. Nollet and Khwaja Salahuddin SiddiqiThe world’s ever increasing use of plastics has created large areas of floating plastic waste in the oceans—so-called plastic soup. This floating plastic debris is gradually fragmenting into smaller particles which eventually become microplastics, and even nanoplastics. Analysis of Nanoplastics and Microplastics in Food compiles data on nanoplastics and microplastics in food. To date, there is some data on this, particularly for the marine environment. Fish show high concentrations, but because microplastics are mostly present in the stomach and intestines, they are usually removed and consumers are not exposed. But in crustaceans and bivalve molluscs like oysters and mussels, the digestive tract is consumed, so there is some exposure. Microplastics have also been reported in honey, beer, and table salt. Key Features: Discusses sampling and analysis of nano- and microplastics Details the impacts of plastic residues in diverse compartments of the environment Includes a discussion of microplastics in freshwater Discusses interactions of microplastics and POPs This book brings to light the reality—and dangers—of microplastics in food. Pollutants like polychlorinated biphenyls (PCBs) and polycyclic aromatic hydrocarbons (PAHs) can accumulate in microplastics. Some studies suggest that, after consuming microplastics in food, these substances may transfer into tissues. So, it is important to estimate the average intake. Since engineered nanoparticles (from different types of nanomaterials) can enter human cells, this reality can pose consequences for human health. Also available in the Food Analysis and Properties Series: Mass Spectrometry Imaging in Food Analysis, edited by Leo M. L. Nollet (ISBN: 978-1-138-37069-2) Proteomics for Food Authentication, edited by Leo M. L. Nollet and Semih Ӧtleş (ISBN: 978-0-367-20505-8) Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by Matteo Bordiga and Leo M. L. Nollet (ISBN: 978-1-138-33824-1) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
Analytical Methods in the Determination of Bioactive Compounds and Elements in Food (Food Bioactive Ingredients)
by Magdalena Jeszka-Skowron Agnieszka Zgoła-Grześkowiak Tomasz Grześkowiak Akula RamakrishnaMost bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its “non-antioxidant” functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non‐chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health.
The Anarchist Cookbook
by Chaz Bufe Hedges Chris Keith MchenryFrom the cofounder of Food Not Bombs, an action-oriented guide to anarchism, social change, and vegan cooking Unlike the original Anarchist Cookbook, which contained instructions for the manufacture of explosives, this version is both a cookbook in the literal sense and also a "cookbook" of recipes for social and political change. The coffee-table-sized book is divided into three sections: a theoretical section explaining what anarchism is and what it isn't; information on organizational principles and tactics for social and political change; and finally, numerous tasty vegan recipes from one of the cofounders of the international Food Not Bombs movement.
Anatomy of a Food Addiction
by Anne Katherine, M.A.If you have struggled with compulsive eating, dieting, and the guilt and conflict they bring, your life will be changed by this important, life-affirming, and astonishingly wise book. Anne Katherine, a Certified Eating Disorders Therapist and former compulsive eater, explains the chemical reactions in the brain that work in conjunction with lifelong emotional conflicts to make food--particularly sugar and refined carbohydrates--such a comfort that it's almost like a drug. Once you realize that your binge eating is a physical disease that can be treated, you can use the book's self-tests, exercises, examination of family issues, and complete recovery program for newfound understanding and confidence.
Anatomy of Anorexia
by Steven Levenkron"Invaluable to clinicians, parents, teenagers, and adults who are struggling with anorexia." —Lynn E. Ponton, M.D. Anatomy of Anorexia is a tremendous tool for families: now more than ever, early diagnosis and treatment, and family participation, are crucial in helping the anorexic. Preeminent therapist Steven Levenkron demystifies this life-threatening disease and shows how the millions of girls and women who are afflicted with anorexia can be helped—and can look forward to rich and productive lives. "The nation’s premier expert in treating anorexia has written the nation’s premier book for parents, relatives, and friends of young women afflicted with this life-threatening disease."—Joseph A. Califano Jr., president of the National Center on Addiction and Substance Abuse at Columbia University and former U.S. Secretary of Health, Education, and Welfare "[Levenkron’s] insights, descriptions of family relationships, and treatment recommendations for therapists create a rich, deep, and most helpful guide for a community of people whose lives are deeply and painfully affected by this persistent illness."—Samuel C. Klagsbrun, M.D.
The Anatomy of Happiness
by Dr Martin S. GumpertFirst published in 1951, The Anatomy of Happiness by German-born physician Dr. Martin S. Gumpert is a medical interpretation of the contributory causes to happiness—and, conversely, unhappiness.The book analyzes both the physical and the psychological factors which play their part. There is the unhappy man, who may feel trapped, who is too timid or too aggressive, worried, or misplaced; there is the pathology of unhappiness which may result from obesity, being underweight, insomnia, headaches, ulcers, or one of any number of chronic ailments; there are the sources of unhappiness, whether in childhood, adolescence, or later in life as one approaches the climacteric and old age; and then there are the means of attaining happiness, through hope, loss of fear and faith, and through the tangibles of home, clothing and health.An indispensable read for all those seeking to attain, and maintain, happiness.
Anbau und Pflege von Cannabis-Pflanzen: Eine Einfache Anleitung fur Die Innenaufzucht von Marihuana mit Hydrokultur
by Rina S. GrittonDieses Buch bietet einen ausgezeichneten Leitfaden – sowohl für Anfänger als auch für Profis – für den Indoor-Anbau von Marihuana für den persönlichen Gebrauch unter Verwendung von Hydrokultur und Anbau in Erde. Es zeigt dir einfache Techniken und Methoden, die erforderlich sind, um für deine Cannabispflanzen ein hervorragendes Umfeld zu kreieren und natürlich auch um Pflanzen mit starken Knospen und massiven Mengen an Harzen zu produzieren! Der Indoor-Anbau von Cannabis bietet dir die Möglichkeit, das Wachstum zu überwachen und Anpassungen an den Bedingungen vorzunehmen, die das Wachstum der Pflanze erheblich stimulieren. Außerdem kannst du so auch den Schädlingsbefall verhindern, der beim Anbau im Freien fast unvermeidlich ist. Du möchtest dir ein fundiertes Grundwissen aneignen, das du dann für den Anbau großartiger Pflanzen nutzen kannst? Dann ist dieses Buch perfekt für dich! Wichtige und sekundäre Themen des Cannabisanbaus werden gründlich behandelt. Von der Gestaltung und Art des Anbauorts bis hin zu Nährstoffen, Beleuchtung und Temperatur, von Schädlingsbekämpfung bis Lüftung. Alles, was du brauchst, um starke Marihuana-Sorten anzubauen, wird dir hier beigebracht. Jede Phase der Kultivierung – von der Gewinnung der Samen bis zum Trocknen und Aushärten – wird komplett und auf eine Art und Weise erklärt, die du leicht verstehen und sofort in die Praxis umsetzen kannst. Du willst also den ersten Schritt gehen, um diese schöne Pflanze von einem kleinen Samen bis zu einem mächtigen Wunder der Natur heranzuziehen? In diesem Buch erfährst du, wie du deinen Vorrat unter Anwendung hoher Sicherheitsstandards vergrößern kannst. Erfahre, wie du einen diskreten Anbauraum auf engstem Raum erstellen kannst. Erfahre die Wirksamkeit deines Produkts. Lerne die besten Sorten kennen. Produziere unbefruchtete, weibliche Pflanzen (Sensimilla).Schädlingsbekämpfung. Hydrokultur optimal nutzen. Und vieles mehr! Wenn du dir dieses Buch zu Herzen
Ancestral Appetites: Food in Prehistory
by Kristen J. GremillionThis book explores the relationship between prehistoric people and their food - what they ate, why they ate it and how researchers have pieced together the story of past foodways from material traces. Contemporary human food traditions encompass a seemingly infinite variety, but all are essentially strategies for meeting basic nutritional needs developed over millions of years. Humans are designed by evolution to adjust our feeding behaviour and food technology to meet the demands of a wide range of environments through a combination of social and experiential learning. In this book, Kristen J. Gremillion demonstrates how these evolutionary processes have shaped the diversification of human diet over several million years of prehistory. She draws on evidence extracted from the material remains that provide the only direct evidence of how people procured, prepared, presented and consumed food in prehistoric times.
Ancestral Diets and Nutrition
by Christopher CumoAncestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years. This thorough, accessible book uses prehistory and history as a laboratory for testing the health effects of various foods. It examines all food groups by drawing evidence from skeletons and their teeth, middens, and coprolites along with written records where they exist to determine peoples&’ health and diet. Fully illustrated and grounded in extensive research, this book enhances knowledge about diet, nutrition, and health. It appeals to practitioners in medicine, nutrition, anthropology, biology, chemistry, economics, and history, and those seeking a clear explanation of what humans have eaten across the ages and what we should eat now. Features: Sixteen chapters examine fat, sweeteners, grains, roots and tubers, fruits, vegetables, and animal and plant sources of protein. Integrates information about diet, nutrition, and health from ancient, medieval, modern and current sources, drawing from the natural sciences, social sciences, and humanities. Provides comprehensive coverage based on the study of several hundred sources and the provision of over 2,000 footnotes. Presents practical information to help shape readers&’ next meal through recommendations of what to eat and what to avoid.
The Ancestral Table: Traditional Recipes for a Paleo Lifestyle
by Russ CrandallIn The Ancestral Table, acclaimed home chef and blogger Russ Crandall (the mastermind behind The Domestic Man) combs through the pages of history and refines a selection of beloved traditional recipes, redeveloping them to complement a gluten-free, ancestral, and whole foods lifestyle. This stunning cookbook features more than 100 recipes that will help experienced and budding chefs alike create classic, familiar, and overwhelmingly delicious feasts. Humans have been cooking for thousands of years, taking small steps and great leaps in the culinary arts. In his book, Crandall delivers time-tested recipes that incorporate wholesome, rewarding, nutrient-rich ingredients. He demystifies daunting techniques and provides unexpected preparations for a number of familiar foods. Inside, you&’ll find American and international classics such as:• Chicken-Fried Steak to rival Grandma&’s recipe• timeless French Onion Soup• Bi Bim Bap with authentic, hassle-free Kimchi• an incomparable Teriyaki Sauce• fragrant, satisfying Butter ChickenPerfectly crafted, beautifully photographed, and tirelessly researched, The Ancestral Table is a contemporary take on ancestral eating that is equally at home on your kitchen counter, in your book bag, or on your nightstand.
The Anchor Brewing Story: America's First Craft Brewery & San Francisco's Original Anchor Steam Beer
by David BurkhartThe sweeping illustrated story of America&’s oldest and most iconic craft brewery, featuring a history of American brewing traditions and homebrew recipes for Anchor&’s top brews including Anchor Steam and California Lager&“A tale of worldly curiosity, brilliance, persistence, and a thirst to succeed . . . If you ever wondered why beer drinkers get passionate about good beer, read this book.&”—Charlie Papazian, author of The Complete Joy of HomebrewingSan Francisco&’s Anchor Brewing Co. is one of America&’s oldest breweries, with an extraordinary heritage rooted in the California Gold Rush. Undaunted and resilient, it has survived earthquakes, fires, insolvency, and Prohibition. In 1965, when mass-produced, mass-marketed beer completely dominated the American brewing landscape, Fritz Maytag rescued the nation&’s smallest brewery and its unique Anchor Steam Beer from the brink of bankruptcy. Focusing on tradition, quality, and flavor, Maytag transformed Anchor Brewing, igniting a revolution that paved the way for today&’s craft beer movement. Anchor brewery historian David Burkhart tells the story of America&’s first craft brewery in this compellingly definitive insider&’s guide. With three hundred images—most shown for the first time—and original homebrew recipes for four of Anchor&’s iconic brews (Anchor Steam, Anchor California Lager, Anchor Porter, and Liberty Ale), The Anchor Brewing Story is a book for beer drinkers, homebrewers, pro brewers, entrepreneurs, San Francisco–philes, and anyone who loves a good comeback tale.
Ancient and Traditional Foods, Plants, Herbs and Spices used in Cancer (Ancient and Traditional Foods, Plants, Herbs and Spices in Human Health)
by Rajkumar Rajendram Victor R. Preedy Vinood B. PatelThe use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to “cure the sick.” There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental questions pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. There have been considerable advances in scientific techniques over the last few decades. These have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices and botanicals beyond their traditional usage. For example, plants which have been used for “digestion” or “medical ills” since time immemorial are now being investigated for anti-cancer properties or their toxicity, using high throughput screening. Techniques also include molecular biology, cellular biochemistry, physiology, endocrinology and even medical imaging. However, much of the material relating to the scientific basis or applications of traditional foods, herbs, spices and botanicals is scattered among various sources. The widespread applicability of foods or botanicals is rarely described and cautionary notes on toxicity are often ignored. These questions are explored in Ancient and Traditional Foods, Plants, Herbs and Spices used in Cancer. Features · Provides an evidenced-based approach in describing usage and applications of traditional foods and botanicals in prevention and treatment of cancer · Contains chapters on biomedical research related to cancer studies · Discusses extraction and analysis of active agents, in vitro studies, pre-clinical investigations in animals, and clinical studies · Bridges modern day sciences with historical backgrounds related to foods and plants With contributions from leading international experts including those from world renowned institutions, this book is a reference for oncologists, physicians, health scientists, healthcare workers, pharmacologists, and research scientists.
Ancient and Traditional Foods, Plants, Herbs and Spices used in Cardiovascular Health and Disease (Ancient and Traditional Foods, Plants, Herbs and Spices in Human Health)
by Vinood B. Patel Victor R. Preedy Rajkumar RajendramThe use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to "cure the sick". There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental issues pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. There have been considerable advances in scientific techniques over the last few decades. These have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices and botanicals beyond their traditional usage. For example, plants which have been used for “digestion” or “medical ills” since time immemorial are now being investigated for anti-cancer properties or their toxicity, using high throughput screening. Techniques also include molecular biology, cellular biochemistry, physiology, endocrinology and even medical imaging. However, much of the material relating to the scientific basis or applications of traditional foods, herbs, spices and botanicals is scattered among various sources. The widespread applicability of foods or botanicals are rarely described and cautionary notes on toxicity are often ignored. These issues are explored in Ancient and Traditional Foods, Plants, Herbs and Spices used in Cardiovascular Health and Disease. Features: Investigates alternative healthcare paradigms that use traditional dietary foods, plant-derived materials, and extracts to treat cardiovascular diseases Provides information on diets, specific agents, and extracts Many chapters focus on plant-derived material, providing a historical background, uses, toxicity and cautionary notes and summary points With contributions from leading international experts, this book is useful for cardiologists, nutritionists, physicians, healthcare workers, food scientists and those working in the food industry, pharmacologists, and research scientists.