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Mochi Magic: 50 Traditional and Modern Recipes for the Japanese Treat
by Kaori BeckerMochi — the traditional Japanese treat made of chewy rice dough — is a popular and versatile vehicle for all kinds of sweet and savory fillings, and easily molded into adorable shapes and characters that define Japan&’s culture of cuteness. Food writer Kaori Becker&’s easy-to-follow techniques for creating and cooking with mochi deliver the perfect mix of fun and tradition. Each colorful page brims with recipes for hand-pounded, steamed, and modern microwave mochi; fillings like rosewater, Nutella, black sesame, Oreo Cream Cheese, and Japanese plum wine; mochi-focused goodies like Bacon-Wrapped Mochi, Ozoni Soup, baked goods; and inspiration for shaping irresistibly charming mochi flowers, baby chicks, pandas, and more. Kawaii!!
MockTales: 50+ Literary Mocktails Inspired by Classic Works, Banned Books, and More
by Lindsey Smith Delanie FischerEnjoy co-authors Delanie Fischer and Lindsey Smith&’s delicious mocktail adaptations of your favorite books and authors. Beloved stories with a sober twist. Have you ever wondered what the ladies from your favorite Jane Austen books would drink at a ball? What Jay Gatsby would be serving at his crazy parties? Experience these answers for yourself with Lindsey Smith and Delanie Fischer&’s all-new zero-proof drink cookbook. MockTales captures the intoxicating atmosphere of the bestsellers that we know and love. Featuring over fifty plant-based recipes that are easy to make and full of nutritious flavors, you&’ll enjoy your next reread like never before with these delicious mocktails. A toast to the authors who made history. Each recipe inside MockTales is inspired by the literary characters and settings, but also the minds behind these incredible stories. Explore alcohol-free concoctions based on famous authors such as Alice Walker, Ernest Hemingway, Margaret Atwood, and more. Using ingredients that pay homage to their biographies, writing styles, and famous quotes, each sip will have you and fellow book lovers falling in love with these incredible writers all over again. Enjoy over 50 recipes inspired by banned books and literary classics from all genres, such as: Historical fiction novels like Les Miserables, Little Women, and Huckleberry Finn Romance books such as Jane Eyre and Wuthering Heights Fantasy adventures including The Odyssey, Alice in Wonderland, and The Chronicles of Narnia Science fiction and horror tales such as Frankenstein and The Handmaid&’s Tale So if you liked fun mocktail and cocktail books such as Tequila Mockingbird, The Art of Mixology Mocktails, or Flavor Lab Creations, then we recommend MockTales for you.
Mocktail Party: 75 Plant-based, Non-alcoholic Mocktail Recipes For Every Occasion
by Diana Licalzi Kerry BensonSwap your favorite cocktails with these plant-based mocktail alternatives!Developed by two registered dietitians, the non-alcoholic drink recipes in Mocktail Party feature nutritious, all-natural ingredients with minimal sugar that you can easily find at any grocery store. The book also features valuable information about the benefits of an alcohol-free lifestyle, tips for sustainable mixology, and advice for ordering mocktails at a restaurant or bar. If you&’re tired of hangovers and don&’t want to drink sugar-loaded, processed sodas instead, then these healthy and delicious recipes are for you.Mocktail Party includes recipes for every occasion: • Classics like a Pal-no-ma and Aperol-less Spritz • Drinks with a twist like Watermelon Mock-jito & Summer Jam Fresca • Brunch favorites like No-Bull Bloody & Kiwi No-secco • Dessert treats like Salted Carmel & Tiramisu Mock-tinis • Frozen coolers like No Way Frose & Blueberry Acai Daiquiri • Holiday beverages like Pumpkin Spice Latte & Warm Cider and Sage Join the growing movement of health-conscious people who are cutting down on alcohol and opting to "make it a mocktail" instead.
Mocktails, Punches, and Shrubs: Over 80 Nonalcoholic Drinks to Savor and Enjoy
by Vikas KhannaWhat to drink when you're "not drinking"? Mix up refreshing mocktails with more than 80 unique, delicious non-alcoholic drink options for everyday and any occasion.Michelin-starred celebrity chef Vikas Khanna has created a dazzling collection of non-alcoholic drink recipes, from herbal infusions to new combinations of teas, from tantalizing elixirs, smoothies, and slushies to the trendy shrubs—or drinking vinegars—now taking over the taste buds of foodies worldwide.Mocktails, Punches, and Shrubs includes step-by-step instructions for drinks that showcase innovative blends of not-so-common fruits, vegetables, sauces, and syrups to concoct interesting, healthy drinks. Tips and variations allow you to play with your imagination and create custom concoctions suited to your individual palate.Mocktails, Punches, and Shrubs is a beautiful recipe book for conscientious hosts, those who abstain from alcohol for pregnancy or health and wellness, or who just love a refreshing, unique, delicious beverage sure to lift the spirits.
Mocktails: A Collection of Low-Proof, No-Proof Cocktails
by Cider Mill PressThis collection of 75+ irresistible mocktails are carefully hand crafted to bring amazing flavor to every sip. Everyone has finished a bad cocktail, if only for the alcohol. For a mocktail, there is no such saving grace—it lives and dies on taste alone. That&’s why this stunning book contains over 75 zero-proof recipes that emphasize flavor. These inventive, refreshing drinks are perfect for every guest and occasion. Whether you want to make the kids feel grown up, don&’t drink alcohol, or are just not in the mood for booze, these mocktails offer something for everyone. Not only are they much more interesting to drink than soda, but they also offer the wide range of flavor profiles that makes the world of cocktails so dynamic. Experiment with these mocktails, find your favorites, and make them part of your routine. Inside this beautiful book, you&’ll find:NojitoFuzzless NavelVirgin MaryNon Island Iced TeaThornless RoseVanilla-Peach SpritzerMatcha MockaritaChocolate-Espresso Mocktail Cutting back on alcohol doesn&’t mean you have to give up a good drink. Inventive enough to appease the experienced mocktail creator but approachable enough for complete beginners, Mocktails is your go-to guide for simple and gorgeous no-proof beverages.
Mocktails: More Than 50 Recipes for Delicious Non-Alcoholic Cocktails, Punches, and More
by Richard ManDrinks with All the Tastiness of a Well-Formed Craft Cocktail, but Without the Alcohol! Choosing to be alcohol-free is becoming more and more popular, and the range of non-alcoholic drink options is growing steadily in the stores. But many of us are still in doubt when it comes to combining drinks with food. Water, juice, and possibly non-alcoholic beer are probably the options most of us who prefer not to imbibe finally choose. But when you have dinner, these options may not feel as exciting as a well-chosen wine, and are they really always the perfect choice? Water, juice, tea, kombucha, lemonade, and non-alcoholic beer and wine—everything has a place on the dinner table if you only know what drink you should choose for what kind of food, and in Mocktails, Richard Man will help you choose the right one. In this book, you’ll find inspiration and recipes for making non-alcoholic beverages such as:Blackberry SpritzerRhub and HoneyJuniper Berry & TonicHorchata de AlmendrasRuby Red KombuchaLagermonadeTropical Matcha MojitoRed Tea PunchBackyard HighballAnd many more From simple, five-minute recipes to complicated but elegant cocktails, Mocktails will teach you everything you could want to know about combining delicious food and drink to get the most out of your meal—no alcohol required. As Richard says: “Beverages served with food should match the food, regardless of alcohol content. [It’s] so simple.”
Mod Mex: Cooking Vibrant Fiesta Flavors at Home
by Joanna Pruess Scott LinquistScott Linquist offers a pinata full of flavors. . . . Tacos are jazzed, salsa got snazzed, ceviches have heat, moles ain't sweet, [and the] chili has meat. --New York Magazine * Award-winning chef Scott Linquist transports Mexican flavors (and secrets) from the successful Dos Caminos restaurants to your kitchen table in Mod Mex: Cooking Vibrant Fiesta Flavors at Home. Highlighting regions from the Yucatan to Oaxaca, chef Scott Linquist and cookbook maven Joanna Pruess present more than 125 fresh, inviting, and easy-to-prepare Mexican dishes ranging from Quinoa-Watermelon Salad with Arugula and Baja-Style Mahi-Mahi Tacos to Tuna Ceviche with Mango-Serrano Chile Salsa and Chocolate Layer Cake with Morita Chile-Scented Chocolate Mousse. * In addition to a diverse array of recipes and vibrant four-color photography, informative head notes and sidebars throughout the book offer tips on day-before preparation, recipe variations, cultural insights, cooking techniques, and more. * From the kitchens at Dos Caminos on Park Avenue, SoHo, and Midtown, Linquist satisfies more than 1,000 palates each day. Beyond the three Dos Caminos restaurants in New York City, there are plans for future locations in other major cities.
Modeling Matter: The Chemistry of Food, Investigation Notebook
by The Lawrence Hall of ScienceNIMAC-sourced textbook
Modelling Drying Processes
by Xiao Dong Chen Aditya PutrantoThis comprehensive summary of the state of the art and the ideas behind the reaction engineering approach (REA) to drying processes is an ideal resource for researchers, academics and industry practitioners. Starting with the formulation, modelling and applications of the lumped-REA, it goes on to detail the use of the REA to describe local evaporation and condensation, and its coupling with equations of conservation of heat and mass transfer, called the spatial-REA, to model non-equilibrium multiphase drying. Finally, it summarises other established drying models, discussing their features, limitations and comparisons with the REA. Application examples featured throughout help fine-tune the models and implement them for process design and the evaluation of existing drying processes and product quality during drying. Further uses of the principles of REA are demonstrated, including computational fluid dynamics-based modelling, and further expanded to model other simultaneous heat and mass transfer processes.
Models Do Eat: More Than 100 Recipes for Eating Your Way to a Beautiful, Healthy You
by Nikki Sharp Jill De JongGetting fit and the body you want doesn't mean giving up delicious food. "Fit" and "healthy" have become some of the most popular tags on social media, it's sexy to take excellent care of our bodies and minds That's why Jill de Jong, fitness model and personal trainer who provided the real-life body for video game adventure icon Lara Croft, along with nine of her fellow models have come together to share their food philosophies, expertise, and favorite recipes—their secrets to feeling healthy and looking great. Models Do Eat is more than a simple cookbook—it invites you to think critically about nutrition and make better choices for yourself. If you've tried to drop some pounds by depriving yourself of food, you know how miserable and harmful it can be. This team of inspiring women is dedicated to help you make the healthiest possible choices for your body. These models love to eat and they eat a lot. With approaches from paleo and gluten-free eating to vegetarianism and veganism, and everything in-between, Models Do Eat is proof that there's not just one "correct" way to eat well and feel beautiful. Inside discover more than 100 delicious, healthful recipes that promote energy, glowing skin, shiny hair, and weight loss, including Mediterranean Breakfast Cups, Gluten-Free Endless Energy Matcha Muffins, Wholesome Mushroom Tacos, Coconut Basil Sweet Potato Fries, Bison Stew and Bone Broth, Charred Cauliflower with Peppers & Egg, Raw Vegan Cheesecake Bars, and more. These meals will jumpstart your own unique path to looking and feeling like your best self. In addition to their recipe recommendations, you'll get personal stories and insights from: Taylor Walker Sinning (Under Armour model with a Master's in physical education) Courtney James (certified health coach and the face of Aerie and American Eagle) Lauren Williams (Personal trainer & fitness model for Nike, Athleta, Target, and Women's Health) Colleen Baxter (functional medicine practitioner who's walked for Oscar de la Renta and posed for Vogue) Adela Capova (integrative nutritionist featured in Elle, Harper's Bazaar, and GQ) Liana Werner-Gray (Miss Earth Australia and bestselling author of The Earth Diet and 10-Minute Recipes) Summer Rayne Oakes (certified holistic nutritionist featured in the elite Pirelli Calendar) Nikki Sharp (naturopath, raw foods expert, and frequent face on Access Hollywood and Extra! TV) Sarah DeAnna (bestselling author of Supermodel You) Anyone can eat like a model and reap the benefits, inside and out. Models Do Eat shows you how.
Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art [A Baking Book]
by Caitlin FreemanTaking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces.From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian's well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces.Taking cues from modern art's most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator's perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.
Modern Bistro: Home Cooking Inspired by French Classics
by America's Test KitchenWhy eat out? Bring home the bistro and make your table the delicious place everyone wants to linger, with more than 150 classic and modern dishes to share.Bistro cooking is intimate and inviting, rustic yet casually elegant. America&’s Test Kitchen brings you recipes that will comfort and impress, from simple Chicken Provençal with Saffron, Orange, and Basil; French Onion Burgers; and Leeks Vinaigrette to splendid Gnocchi à la Parisienne and Chocolate Brioche Buns. Foolproof techniques and plentiful photos help you master even the most finicky foods:Turn out tender French omelets folded around hearty fillingsCold–sear steak for a great crust while your stove stays spatter–freeRoast duck to golden, succulent perfection using our two–step methodMake perfectly smooth chocolate pots de crème easily, on the stovetop instead of the traditional oven Put it all together with panache:Classy Brunch: From no-fail Eggs Benedict to custardy Brioche French ToastPerfect Appetizers: crispy, airy Gougères, velvety Chicken Liver Pâté, and tempting Gruyère, Mustard, and Caraway Cheese Coins to nibble with wine Charcuterie boards, oyster bars, French cheese, and moreA sweet finish: The ultimate profiteroles, refined tarts, and a buttery rich Gâteau Breton
Modern Cajun Cooking: 85 Farm-Fresh Recipes with Classic Flavors
by Leigh Ann ChatagnierBring the Big Easy home with these original recipes! You don&’t have to live down south to enjoy some of your favorite foods from Louisiana! This is a cookbook that draws inspiration from classic recipes down in the bayou and transforms them into modern-day dishes for all to enjoy. These recipes have a touch of nostalgia while using fresh, locally grown ingredients native to Louisiana—but which can be found anywhere. The dishes are interesting and easy enough for anyone to make at home. Whether you are a beginner in the kitchen or an old pro, you will love whipping up new takes on the Cajun tradition. Divided into fun, modern chapters such as Small Bites, Date Night, and Happy Hour, recipes include: Cheddar scallion tasso biscuit sandwichesSpiced pork burgers with remoulade mayonnaiseMuffuletta slidersPecan praline cinnamon rollsMango bourbon smashA fusion of deconstructed Cajun delicacies and traditional flavors, Modern Cajun Cuisine is a necessity for any season. Gather everyone around the table and celebrate food, life, and love with a fresh and unexpected home-cooked meal.
Modern Cast Iron: The Complete Guide to Selecting, Seasoning, Cooking, and More
by Ashley L. JonesWarm, crumbly cornbread. Chicken sizzling in the pan. Childhood memories filled with delicious, home-cooked dishes and your family there to enjoy it with you. Cast iron's popularity faded in the '70s—replaced by chemically processed cookware—but today's cooks are reigniting a passion for wholesome cast-iron-cooked meals. This ain't your grandma's kitchen—caring for and cooking with cast iron is easy, healthy, and totally Pinterest worthy.In Modern Cast Iron, self-proclaimed cast-iron connoisseur Ashley L. Jones recaptures the ease and joy of cooking with cast-iron cookware. Jones introduces readers to the best brands and types of cast-iron cookware to fulfill any cook's needs. She offers detailed tips and tricks for rescuing old, rusted pans and keeping them properly seasoned, and she shares recommendations for the best cooking oil for every recipe. With Jones's help, both experienced and beginner cooks will be able to rival grandma's cooking. Chock-full of stories from Jones's own childhood growing up with cast-iron meals, as well as recipe after tantalizing recipe—from breakfast quiche to gluten-free meals and beautiful blueberry cobbler—Modern Cast Iron explores the countless ways that cast iron benefits health and happiness. A comprehensive guide to all things cast iron and home-style cookin', Modern Cast Iron offers a new way for cooks to spice up the kitchen using all-natural tools and ingredients.
Modern Caveman: The Complete Paleo Lifestyle Handbook
by Brett L. MarkhamNature spent millions of years forging genetic code so that you could be strong, fit and healthy throughout your life. Yet, when we look around, we see an epidemic of obesity, auto-immune diseases, young people with diabetes and people succumbing to heart disease in early middle age. Why?Though "nature versus nurture" has long been at the heart of debates concerning psychology and sociology, it is only in the past few years that idea of conforming our diet and exercise to our genome has gained traction. And it is precisely this idea that holds the key to unlocking your potential to be happier, healthier and more fit than most can imagine is possible.Why didn't our Paleolithic forebears suffer from tooth decay at all, yet dentists offices must now be ubiquitous in our society? Why is it that middle-aged men who are gobbling whole grains by the bushel and eating tofu to banish meat from their diets are still requiring expensive life-time statin drug prescriptions to control their cholesterol? The Modern Caveman Diet tries to answer these questions, describing an evolutionarily healthful lifestyle of diet, living patterns and exercise that are easily adopted and maintained throughout life. Are you ready to fulfill the true destiny that nature has given you? The Modern Caveman Diet holds the answer to achieving and maintaining a great body, strength, energy and active wellness right into a healthy old-age with dramatically decreased risks of "diseases of civilization."
Modern Cider: Simple Recipes to Make Your Own Ciders, Perries, Cysers, Shrubs, Fruit Wines, Vinegars, and More
by Emma ChristensenA fresh, appealing guide to brewing hard cider that makes everything from sourcing fruits and juices to bottling the finished cider accessible and fun. Homebrew guru Emma Christensen presents accessible hard cider recipes with modern flavor profiles that make for perfect refreshments across the seasons. This lushly photographed cookbook features recipes for basic ciders, traditional ciders from around the world, cider cousins like perry, and innovative ideas that take ciders to the next level with beer-brewing techniques and alternative fruits. With Christensen's simple, friendly tone and 1-gallon and 5-gallon options, this book's fresh and fizzy recipes prove that cider-brewing is truly the easiest homebrewing project--much easier than brewing beer--with delicious, fruit-forward results! So whether you're a home cook trying your hand at a batch of simple Supermarket Cider or homemade Apple Cider Vinegar, a city dweller fresh from a day of apple picking in the countryside, or a homebrewer ready to move on to the next brewing frontier with Bourbon Barrel-Aged Cider and Spiced Apple Shrub, Modern Cider is your guide.
Modern Classic Cocktails: 60+ Stories and Recipes from the New Golden Age in Drinks
by Robert Simonson60+ recipes for today&’s modern classics with entertaining backstories from the cocktail revival of the past thirty years, by a two-time James Beard Award nominee and New York Times cocktail and spirits writer. &“No proper drinking library is complete without Robert Simonson&’s volumes, and Modern Classic Cocktails is one of the best yet.&” —Adam Platt, New York magazine restaurant critic and author of The Book of Eating One of the greatest dividends of the revival in cocktail culture that began in the 1990s has been the relentless innovation. More new cocktails—and good ones—have been invented in the past thirty years than during any period since the first golden age of cocktails, which lasted from roughly the 1870s until the arrival of Prohibition in 1920 and included the birth of the Martini, Manhattan, Daiquiri, and Tom Collins. Just as that first bar-world zenith produced a half-century of classic recipes before Prohibition, the eruption of talent over the past three decades has handily delivered its share of drinks that have found favor with arbiters on both sides of the bar. Among them are the Espresso Martini, White Negroni, Death Flip, Old Cuban, Paper Plane, Siesta, and many more, all included here along with each drink's recipe origin story. What elevates a modern cocktail into the echelon of a modern classic? A host of reasons, all delineated by Simonson in these pages. But, above all, a modern classic cocktail must be popular. People have to order it, not just during its initial heyday, but for years afterward. Tommy&’s Margarita, invented in the 1990s, is still beloved, and the Porn Star Martini is the most popular cocktail in the United Kingdom, twenty years after its creation. This book includes more than sixty easy-to-make drinks that all earned their stripes as modern classics years ago. Sprinkled among them are also a handful of critics' choices, potential classics that have the goods to become popular go-to cocktails in the future.
Modern Cocktails: Dozens of Cool and Classic Mixed Drinks to Make You the Life of the Party
by Jimmy DymottDying to know how the pros mix drinks that look amazing and taste even better? Jimmy Dymott has been in the industry since the emergence of the modern cocktail bar, and he knows that hard work and the best ingredients are the true secrets to success behind the bar.Jimmy Dymott shares sixty of his favorite and most impressive cocktails, from classics like the Old Fashioned and the Gin Fizz, to modern favorites like the Juicy Fruit. He includes recipes for drinks invented at his own bars-with mint, passion fruit, and fresh ingredients, they're always in high demand. Dymott explores the history of each drink-some spanning from eighth century Persia to the American South in the 1800s. Plus, he offers the tools needed to make each drink pro, the types of bars out there to emulate, and great stories from Dymott's fifteen years in the cocktail scene. Modern Cocktails is the insider's introduction to the ingredients, the recipes, and the culture behind the top industry bar.
Modern Comfort Food: A Barefoot Contessa Cookbook
by Ina GartenA collection of all-new soul-satisfying dishes from America&’s favorite home cook!In Modern Comfort Food, Ina Garten shares 85 new recipes that will feed your deepest cravings. Many of these dishes are inspired by childhood favorites—but with the volume turned way up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Ina&’s Creamy Tomato Bisque), Smashed Hamburgers with Caramelized Onions, and the crispiest hash browns that are actually made in a waffle iron!There are few things more comforting than gathering for a meal with the ones you love, especially when dishes like Cheesy Chicken Enchiladas are at the center of the table. Old-fashioned crowd pleasers like Roasted Sausages, Peppers, and Onions are even more delicious and streamlined for quick cleanup. For dessert? You'll find the best Boston Cream Pie, Banana Rum Trifle, and Black and White Cookies you&’ll ever make. Home cooks can always count on Ina&’s dependable, easy-to-follow instructions, with lots of side notes for cooking and entertaining—it&’s like having Ina right there beside you, helping you all the way.From cocktails to dessert, from special weekend breakfasts to quick weeknight dinners, you&’ll find yourself making these cozy and delicious recipes over and over again.
Modern Cuban: A Contemporary Approach to Classic Recipes
by Ana QuincocesCooking delicious Cuban meals for people of all backgrounds Serving up a fresh take on Cuban food, Ana Quincoces reimagines traditional recipes for today’s home chefs in Modern Cuban. This cookbook unites generations by helping readers make timeless dishes that showcase the distinctive flavors of classic Cuban cuisine while crafting meals that are accessible to everyone. Modern Cuban shows how to welcome guests to an inclusive culinary celebration, demonstrating how many of these much-loved recipes can be tweaked or are already good fits for vegetarian, vegan, gluten-free, ketogenic, and other diets. With ingredients and alternatives that are easy to find or already in most home kitchens, learning Cuban cooking has never been so simple! Readers will find instructions for preparing essentials like fragrant sofrito and tangy mojo criollo along with irresistible croquetas, yuca frita (fried yuca), sopa de platano (plantain soup), picadillo (beef hash), buttery guava-filled pastelitos (pastries), flan de coco (coconut flan), and an abundance of other delectable sides, mains, and desserts. Accompanied by beautiful photos that present iconic dishes in a new, modern light, the recipes in this cookbook include Ana Quincoces’s personal memories of her family and the food culture they passed down to her. Modern Cuban is perfect for beginners and advanced cooks alike who want to celebrate Cuban favorites in ways that honor the past and present. Above all, this cookbook is for anyone who enjoys gathering good company for great food that feeds the soul. Buen provecho!
Modern Dietary Fat Intakes in Disease Promotion
by Ronald Ross Watson Sherma Zibadi Fabien De MeesterThe industrial and agricultural revolutions have dramatically changed our lifestyles including where we get foods and what we eat. Modern diets have moved away from a close association with historically beneficial foods and diets towards foods and diets with increased fats and contaminants and with much lower intakes of fruits and vegetables. Modern Dietary Fat Intakes in Disease Promotion focuses on the scientific evidence that define such risks in modern diets with the consequences of increased illness, cancer and disease. There is also an emphasis on methods to reverse negative components of modern diets for health improvement. The volume is divided into six sections. The first section focuses on the behavioral aspects of eating and is followed by sections on fats, obesity and cardiovascular disease and fats and cholesterol. The fourth section contains novel chapters on the potential for contaminants in fats and oils to increase risk of illnesses. The fifth section examines fat induced disease and ill-health. The sixth section looks at dietary and pharmaceutical approaches to modify fat-induced disease and ill-health. Each section contains chapters that address treatment options as well as prevention strategies. Modern Dietary Fat Intakes in Disease Promotion provides practical, data-driven resources based upon the totality of the evidence to help the reader understand both the basics as well as treatments and preventive strategies that are involved in balancing the fats in one's diet as well as within one's body.
Modern Flavors of Arabia
by Petrina Tinslay Suzanne HusseiniModern Flavors of Arabia takes you on a culinary journey to the Middle East to explore a food culture that spans centuries. Each of the recipes will surprise and delight you and bring new colors, aromas and flavors to your table. Join Suzanne as she pays tribute to her mother's cooking and enjoy her refreshingly new take on the traditional--pilafs fragrant with herbs and spices, crepes speckled with pistachios and sweetened with rose syrup, scones enhanced with dates, orange and cardamom. Discover the secrets of perfect falafel, shawarma, and homemade labneh, and try other classic dishes such as kibbeh and fattouche. Recipes are arranged by Breakfast, Lunch, Dinner and Dessert and a whole chapter is dedicated to mezze. Suzanne's stories and ideas on how to serve each dish accompany the beautifully illustrated and easy-to-follow recipes. Let Suzanne's refined Arabian cuisine inspire you. Fill your kitchen with the warm, exotic scents of the Middle East, and surprise yourself with how easy it is to create these mouthwatering delicacies at home.
Modern Flexitarian: Plant-inspired Recipes You Can Flex to Add Fish, Meat, or Dairy
by DKEmbrace a healthier, flexible vegetarian and vegan lifestyle with the option of including meat and other animal products now and then!Ethical meals and sustainable living have become hot topics, and making the lifestyle shift may take some time. But, making the full transition to vegetarian or vegan can be hard, and not something everyone wants to do. For those who want to get healthy, while cutting their meat intake, and environmental impact, the Flexitarian diet - with its mix of vegetarian and healthy recipes - might be the perfect way!The Modern Flexitarian is filled with meat-free recipes, dairy-free meals and healthy cooking ideas with a twist. Each page features sustainable meals with suggestions on how to include meat, dairy, eggs or fish. Within the book, you&’ll uncover; • More than 100 easy-to-prepare, flexible vegetarian or vegan recipes. • Every dish is accompanied by a full-color photograph. • Features recipes for every meal type, including breakfast and brunch, lunch, dinner, desserts and snacks. The plant-based cookbook helps you eat more plants while moderating your meat consumption! The Modern Flexitarian is a wonderful resource for healthy cooking ideas that will inspire you to make more socially responsible meal choices. Although entirely giving up meat or animal-related products can be difficult, this book eases the process and inspires the most delicious meat-free meals!This inspiring book is brimming with tips on how to get started, sound advice on getting the right nutrients, and a sample weekly menu. And with plenty of options from which to choose, you can still satisfy your cravings while reducing your impact on the environment and improving your health.
Modern Food, Moral Food
by Helen Zoe VeitAmerican eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat.Veit weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era. The era's emphasis on science and self-control left a profound mark on American eating, one that remains today in everything from the ubiquity of science-based dietary advice to the tenacious idealization of thinness.
Modern Freezer Meals: Simple Recipes to Cook Now and Freeze for Later
by Ali RosenModern freezer meals to turn the notion of frozen food on its head. Despite our food culture's deification of preserving ingredients through classic methods like canning and fermenting, we've relegated the freezer to the category of TV dinners and overwrought casseroles. But the freezer can be your best meal-prepping friend, and the easiest way to always have a ready-made meal on hand. Modern Freezer Meals provides one hundred fresh recipes for frozen food—from healthy, vibrant grain bowls to proteins cooked straight from the freezer with tons of flavor still intact. Frozen food guru Ali Rosen offers proper packing and labeling techniques to shatter some of the myths around freezer meals. The days of freezer burn or giant blocks of unwieldy meals are replaced by dozens of dishes that stand up to the cold. Recipes include: Everything biscuitsMashed potato bell peppersCherry chocolate cookiesRicotta gnocchiAnd so much more! Gain a freedom from the daily cooking conundrum with Modern Freezer Meals.