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The Angry Chef: Bad Science and the Truth About Healthy Eating
by Anthony WarnerNever before have we had so much information available to us about food and health. There&’s GAPS, paleo, detox, gluten-free, alkaline, the sugar conspiracy, clean eating... Unfortunately, a lot of it is not only wrong but actually harmful. So why do so many of us believe this bad science? Assembling a crack team of psychiatrists, behavioural economists, food scientists and dietitians, the Angry Chef unravels the mystery of why sensible, intelligent people are so easily taken in by the latest food fads, making brief detours for an expletive-laden rant. At the end of it all you&’ll have the tools to spot pseudoscience for yourself and the Angry Chef will be off for a nice cup of tea – and it will have two sugars in it, thank you very much.
The Angry Chef's Guide to Spotting Bullsh*t in the World of Food: Bad Science And The Truth About Healthy Eating
by Anthony WarnerJust say no to nutri-nonsense Why is Chef Anthony Warner so angry? Two words: pseudoscience bullshit. Lies about nutrition are repeated everywhere—in newspaper headlines, on celebrity blogs, even by our well-meaning friends and family. Bad science is no reason to give up good food (we miss you, bread)! It’s high time to distinguish fact from crap. As the Angry Chef, Warner skewers common food myths that range from questionable (“coconut oil is a weight-loss miracle”) to patently dangerous (“autism is caused by toxins”). He also cuts down a host of fad diets—including the paleo diet and the infamous detox. Warner goes on to explain why we’re so easily misled: It has a lot to do with our instinctive craving for simple explanations and straightforward rules. With help from “Science Columbo,” he pares away poisonous rhetoric and serves up the delicious, nuanced truth (with a side of saucy humor). Bon appétit!
Animal Drugs and Human Health
by Lester M. Crawford Don A. FrancoThe presence of drug and chemical residues in food products from animal sources is both a public health problem and a consumer concern. This is the first book to examine and analyze this problem in a scientific, non-partisan way. The twelve contributing authors are all recognized authorities on this topics. An important resource for food scientists and analysts working with meat food products.
The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy
by Diane St. Clair&“Through her recipes, devoted entirely to what she describes as the &‘elixir of the human race,&’ Diane draws you into the rhythms of life on a farm.&” —Thomas Keller, The French Laundry For anyone who&’s enjoying a return to real food, true buttermilk remains one of the great, undiscovered pleasures. Many people enjoy organic produce, grass-fed meats, and artisan breads, but &“real&” dairy has been slower to reach a wide market. In fact, dairy products have long been pasteurized and homogenized into bland tastelessness, with no regard to where the product came from or how it was made. On Animal Farm in Orwell, Vermont, Diane St. Clair takes butter and buttermilk production to a new level. The Animal Farm Buttermilk Cookbook explains her techniques, from animal husbandry and land management, to her creamery processes. Here you&’ll learn how to make your own butter and buttermilk at home, and then experiment with the fabulous ways in which buttermilk enhances food flavors and textures. You&’ll also find practical but unique recipes for using buttermilk—everything from buttermilk doughnuts dipped in maple syrup, to salmon chowder, buttermilk ricotta gnocchi, and harissa buttermilk salad dressing. Families will love the buttermilk béchamel pizza, the spicy buttermilk gingerbread, and pork chops smothered in buttermilk sauce. Buttermilk is not just for waffles anymore—although the best waffle recipe you&’ll ever find is in this book!&“This book beautifully shares both her life as a dairy farmer and artisan, and many of her incredible recipes, and will have you seeking out great buttermilk to cook and bake all year round.&” —Barbara Lynch, James Beard Award–winning chef
Animal Models in Orthopaedic Research
by Yuehuei H. An Richard J. FriedmanAnimal Models in Orthopaedic Research is a reference book of the major animal models used in the study of orthopaedic conditions and in the in vivo study of biomaterials. Use of animal models provides important knowledge about pathological conditions that can eventually lead to the development of more effective clinical treatment of diseases in bot
Animal Sourced Foods for Developing Economies: Preservation, Nutrition, and Safety (World Food Preservation Center Book Series)
by Muhammad Issa Khan Aysha SameenAnimal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming systems. Livestock ownership currently supports and sustains the livelihoods of rural poor, who depend partially or fully on livestock for their income and/or subsistence. Human population growth, increasing urbanization and rising incomes are predicted to double the demand for, and production of, livestock products in the developing countries over the next twenty years. The future holds great opportunities for animal production in developing countries. Animal Sourced Foods for Developing Economies addresses five major issues: 1) Food safety and nutritional status in developing world; 2) the contribution of animal origin foods in human health; 3) Production processes of animal foods along with their preservation strategies; 4) functional outcomes of animal derived foods; and finally, 5) strategies, issues and polices to promote animal origin food consumption. Animal sourced food contain high biological value protein and important micronutrients required for optimal body functioning but are regarded as sources of fat that contribute to the intake of total and saturated fatty acids in diet. The quality of protein source has a direct influence on protein digestibility, as a greater proportion of higher quality proteins is absorbed and becomes available for bodily functions. Animal foods has high quantity and quality of protein that includes a full complement of the essential amino acids in the right proportion. Land availability limits the expansion of livestock numbers in extensive production systems in most regions, and the bulk of the increase in livestock production will come from increased productivity through intensification and a wider adoption of existing and new production and marketing technologies. The significant changes in the global consumption and demand for animal source foods, along with increasing pressures on resources, are having some important implications for the principal production systems. In this book, contributors critically analyze and describe different aspects of animal’s origin foods. Each chapter is dedicated to a specific type of food from animal source, its nutritional significance, preservation techniques, processed products, safety and quality aspects on conceptual framework. Special attention is given to explain current food safety scenario in developing countries and contribution of animal derived food in their dietary intake. Existing challenges regarding production, processing and promotion of animal’s origin foods are also addressed with possible solutions and strengthening approaches.
Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal
by Mark BittmanFrom hunting and gathering to GMOs and ultraprocessed foods, this expansive tour of human history rewrites the story of our species—and points the way to a better future.The history of Homo sapiens is usually told as a story of technology or economics. But there is a more fundamental driver: food. How we hunted and gathered explains our emergence as a new species and our earliest technology; our first food systems, from fire to agriculture, tell where we settled and how civilizations expanded. The quest for food for growing populations drove exploration, colonialism, slavery, even capitalism. A century ago, food was industrialized. Since then, new styles of agriculture and food production have written a new chapter of human history, one that&’s driving both climate change and global health crises. Best-selling food authority Mark Bittman offers a panoramic view of the story and explains how we can rescue ourselves from the modern wrong turn.
Ani's 15-Day Fat Blast
by Ani PhyoFrom the author of "AniOCOs Raw Food Kitchen": an easy diet plan using raw foods for health, beauty, weight loss, and overall well-beinga"
Ani's 15-Day Fat Blast
by Ani PhyoLooking for that one miracle diet that will simply melt pounds away? Here it is. Premiere raw food chef Ani Phyo breaks down the myths and preconceptions of eating raw and offers a revolutionary, easy plan to help you shed up to fifteen pounds in just fifteen days simply by eating delicious raw meals. The plan is simple: eat up and speed up the fat burning and weight loss by using simple, living, and all-natural ingredients with Ani’s signature recipes. Look forward to not only losing weight, but also building muscle, boosting endurance, slowing down aging, and feeling energized all day long.
The Ani's 15-Day Fat Blast
by Ani PhyoLooking for that one miracle diet that will simply melt pounds away? Here it is. Premiere raw food chef Ani Phyo breaks down the myths and preconceptions of eating raw and offers a revolutionary, easy plan to help you shed up to fifteen pounds in just fifteen days simply by eating delicious raw meals. The plan is simple: eat up and speed up the fat burning and weight loss by using simple, living, and all-natural ingredients with Ani's signature recipes. Look forward to not only losing weight, but also building muscle, boosting endurance, slowing down aging, and feeling energized all day long.
Ani's Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way
by Ani PhyoYou've been to her kitchen, enjoyed her desserts, and mastered the essentials; now go with raw food goddess Ani Phyo back to her roots for the first ever Asian raw food cookbook. Along with recipes from Korea, China, Japan, Thailand, Vietnam, India, Indonesia, and Hawaii and background information on traditional dishes, Ani's Raw Food Asia also offers essential tips on green living, well-being, longevity, fitness, beauty, and entertaining as inspired by a healthy Asian lifestyle. Recipes include: Mixed Vegetable Skewers with Almond-Butter Sauce, Creamed Curry Saag, Vegetable Tempura with Orange Lemongrass Dipping Sauce, Marinated Shiitake Mushroom Dumplings, Corn Fritters with a Hot and Sour Cucumber Dipping Sauce, Dosas, Moo Shoo Vegetables, and more.
Ani's Raw Food Desserts: 85 Easy, Delectable Sweets and Treats
by Ani PhyoFrom the author of "AniOCOs Raw Food Kitchen"?a full-color, giftable collection of raw sweets and treats recipes, a la "Vegan Cupcakes Take Over the World""
Ani's Raw Food Detox [previously published as Ani's 15-Day Fat Blast]: The Easy, Satisfying Plan to Get Lighter, Tighter, and Sexier . . . in 15 Days or Less
by Ani PhyoWant to look younger and feel better?Want to increase your energy levels, build lean muscle, and enhance immunity?Want to do all this while eating delicious, easy meals that will leave you feeling satisfied and full of energy?Welcome to Ani's Raw Food Detox. Award-winning chef, health coach, and consultant Ani Phyo offers an easy, delicious 15-day program based on nature's real "fast foods." The plan is simple: eat up and speed up the cleansing, detoxing, and fat-burning process by using all-natural whole food ingredients. Watch the pounds fly off as you gain boundless energy and clear, radiant skin while at the same time lowering your risk for chronic diseases. Designed to help you get optimal results and achieve your detoxing and immune-boosting goals, Ani's Raw Food Detox offers:Top detox and fat-fighting strategies and toolsLists of foods that accelerate cleansing, detox, and your metabolismMore than 50 quick, easy, delicious recipesMenus and shopping lists for each phase of the planStrategies for long-term health and maintenance
Ani's Raw Food Essentials
by Ani PhyoFrom the author of Ani's Raw Food Kitchen (over 45,000 copies sold) and Ani's Raw Food Desserts, comes the go-to book for all things raw.
Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food
by Ani PhyoFrom the author of "AniOCOs Raw Food Kitchen" (over 45,000 copies sold) and "AniOCOs Raw Food Desserts," comes the go-to book for all things raw. "
Ani's Raw Food Essentials
by Ani PhyoChef Ani Phyo is back with Ani's Raw Food Essentials, full of everything you need to know to master the art of live food. Phyo shows you how to whip up simple, fresh recipes using what you've already got in your kitchen while also offering tips on dehyrating and more sophisticated techniques. Looking for innovative meals that are healthy and delicious? Phyo offers everything from classic comfort foods like nachos and burgers to Reuben sandwiches and bacon, along with more gourmet dishes like risotto, angel hair pasta, and her "you-won't-believe-they're-raw" desserts.Ani's Raw Food Essentials once again proves that you don't have to sacrifice taste to reap the benefits of raw foods, all while living a greener lifestyle. Recipes include: Broccoli and Cheeze Quiche, Kalamata Olive Crostini, Cashew "Tofu" in Miso Broth, Grilled Cheeze and Tomato Sandwiches, Cheeze Enchilada with Ranchero and Mole Sauce, Pad Thai, Pesto Pizza, and many more.
Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes
by Ani PhyoThis is the ultimate gourmet, living foods "uncookbook" for busy people. You don't have to sacrifice taste or style to reap the benefits of raw foods. These delectable, easy recipes emphasize fresh, animal-free ingredients and how to include more organics into your daily diet. Chef Ani offers delicious raw, animal-free versions of: breakfast scrambles, pancakes, chowders, bisques, and other soups, cheezes, mylks, lasagna, burgers, cobblers, pies, and cakes, and more. Included are recipes for dishes such as Stuffed Anaheim Chili with Mole Sauce, Ginger Almond Nori Roll, Coconut Kreme Pie with Carob Fudge on Brownie Crust, Mediterranean Dolmas, and Chicken-Friendly Spanish Scramble. Make your own kitchen more living-foods friendly with Chef Ani's tips on Essential tools, Key ingredients, Stocking your pantry, and How-to kitchen skills.
Ann Arbor Beer: A Hoppy History of Tree Town Brewing (American Palate)
by David BardallisAnn Arbor has always been a beer-loving town. From the establishment of the first commercial brewery in 1838 through a century of German immigration down to today's local craft brew boom, the amber liquid looms large in Tree Town's quirky past and present. Find out how beer helped a former University of Michigan professor win a Nobel Prize. Discover the Ann Arbor doctor whose nationally bestselling home remedy book featured ale recipes. Learn which Michigan football legend pounded brewskis as part of his training regimen. Covering the exploits of famous poets, performers and prohibitionists, local author David Bardallis pops the cap off the big beer history of this little college town and leads readers to "the best beer you can drink" in Ann Arbor today.
Anna Getty's Easy Green Organic
by Anna Getty Ron Hamad Dan GoldbergAnna Getty--chef, TV personality, heiress, and mother--loves great food made from fresh, organic, and sustainably harvested ingredients. In this fact-filled guide and cookbook, Anna explains how to shop for organic, seasonal, and local ingredients, how to keep an eco-friendly kitchen, and how to cook meals that are as scrumptious to eat as they are healthy for you and the earth. Such delights as Roasted Tomato and Goat Cheese Toasts, Double Lemon Chicken Breast with Fresh Tomato Basil Salsa, and Mini-Strawberry Rhubarb Crumbles will quickly help anyone down the road to a healthier, organic lifestyle. Packed with sound advice, plenty of color photographs, and 100 fabulous recipes, Anna's kitchen is the destination of choice for the discerning home cook.
Anna Mae’s Mac N Cheese: Recipes from London’s legendary street food truck
by Anna Clark Tony Solomon'Best Mac 'n' Cheese this side of the Atlantic' Elle 'Worth getting messy for' MetroOver 50 recipes from the legendary Mac 'n' Cheese truck. This book is full of pimped up mac 'n' cheese recipes, things to do with leftovers (mac 'n' cheese fries anyone?) plus tips on how to make the best béchamel sauce, the perfect cheeses to use, as well as recipes for sides, sauces, drinks and desserts to serve alongside.Featuring recipes for some of their well-known classics such as the Don Macaroni with bacon and pesto to the chipotle-laced Spicy Juan; to experimental ideas for the serious Macologist, including Machos, alpine-inspired Maclette, Mac-Packed Peppers, Mac 'n' Cheese Fries, the ultimate grilled cheese sandwich and more. Not forgetting the perfect wingmen to accompany your mac - they’ve got pickles, guac', kwik kimchi, salads and sauces as well as festival cocktails and hangover cures covering all the bases.
Anna Olson's Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker (with 150+ Recipes)
by Anna OlsonThe baking bible every baking enthusiast needs to own—from Anna Olson, Canada&’s most celebrated baker.Inside Baking Wisdom lies the answer to every baking question you&’ve ever had (and many you haven&’t yet), plus over 150 perfected recipes—both savoury and sweet—for bakers of all skill levels. Get inside Anna&’s baking brain, as she shares a career&’s worth of experience to build a true masterclass in baking. In this incredible baking compendium, you will learn the hows and whys of baking through her flawless techniques, patient advice and literally hundreds of photos. This is an all-encompassing guide, guaranteed to make you a better baker. Whether you want to perfect your pie dough or dedicate your weekend to assembling a masterpiece Torta Setteveli, there is a recipe in Baking Wisdom for you: ESSENTIALS • PIES & TARTS • PASTRIES • CAKES • CUSTARDS & CREAMS • CONFECTIONS • COOKIES & BARS • BREADS. Within each chapter, Anna&’s triple-tested recipes are grouped together by commonly shared technique or principle, so you can see how one foundation recipe can be built upon to create many more complex creations. In every one of her perfected recipes, Anna leads the way with notes of baking wisdom directly included in each recipe&’s method. And she does this all with one goal in mind: to help you achieve the very best baking results every time. Also included is extensive advice on topics such as baking ingredients, tools and actions, as well as numerous step-by-step how-to guides for all types of baking techniques. If you&’ve ever wondered how to separate an egg, or frost a cake, or temper chocolate, the answers are here. And if you&’re interested in a deeper understanding of how and why ingredients behave the way they do in baking, or the impacts of altitude, or even how to calculate butterfat content, there&’s a whole section dedicated to the science of baking, too. Baking Wisdom is a must-have collection of baking recipes, techniques and advice, and is Anna&’s most comprehensive cookbook yet.
Anna Richardson's Summer Body Blitz Diet: Five Rules for a Brand New You
by Anna RichardsonA brand new you is just around the corner!10 new recipes in this updated edition of Anna Richardson's BODY BLITZ. Get ready for summer!Anna Richardson was a self-confessed serial dieter. You name it, she tried the diet. And failed. Perhaps there was some weight loss to begin with but the pounds would always creep back on, and maybe a few more besides. And then something incredible happened. Anna discovered the simple secret to sustained weight loss. Using five food rules she lost two stone and kept the pounds and inches off. ANNA RICHARDSON'S BODY BLITZ DIET is Anna's easy-to-follow plan that guarantees up to 7lbs weight loss in fourteen days. This new edition of her best selling diet book includes 10 brand new summer recipes. Follow the SUMMER BODY BLITZ DIET and you'll get your confidence - and waistline - back for good.
Anna Richardson's Summer Body Blitz Diet: Five Rules for a Brand New You
by Anna RichardsonA brand new you is just around the corner!10 new recipes in this updated edition of Anna Richardson's BODY BLITZ. Get ready for summer!Anna Richardson was a self-confessed serial dieter. You name it, she tried the diet. And failed. Perhaps there was some weight loss to begin with but the pounds would always creep back on, and maybe a few more besides. And then something incredible happened. Anna discovered the simple secret to sustained weight loss. Using five food rules she lost two stone and kept the pounds and inches off. ANNA RICHARDSON'S BODY BLITZ DIET is Anna's easy-to-follow plan that guarantees up to 7lbs weight loss in fourteen days. This new edition of her best selling diet book includes 10 brand new summer recipes. Follow the SUMMER BODY BLITZ DIET and you'll get your confidence - and waistline - back for good.
Anne Byrn Saves the Day! Cookbook: 125 Guaranteed-to-Please, Go-To Recipes to Rescue Any Occasion
by Anne ByrnIt’s Anne Byrn to the rescue! A problem-solver extraordinaire, Anne Byrn knows what every too-busy cook knows. There are a gazillion recipes in the world, but the right recipe, the recipe that always works, the lifesaving recipe for when times are crazy—that’s priceless. Save the Day! Cookbook presents 125 of these guaranteed tried-and-true recipes for every occasion. Whether they are Anne Byrn’s own family favorites or collected from her network of fans across the country, these go-to recipes include easy appetizers for a party or potluck—Bacon and Cheddar Torte, Stuffed Jalapen~o Peppers Witowski; mains to feed a family or a crowd, from fast-to-fix Shrimp and Cheese Grits to do-ahead, no-fuss Ina’s Sweet- and-Sour Brisket; salads perfect for entertaining the book club, including Grilled Tuna Salade Nic¸oise and Libby’s Avocado and Pink Grapefruit Salad; sides that please everyone; and desserts that don’t take a week to assemble, like Veronica’s Mocha Cake, Lemon Snow Pudding, Ella’s Easy Peach Pie. Upbeat in attitude (it’s going to be okay, really!) and with full-color photos throughout, the Save the Day! Cookbook will be one that readers will turn to again and again. And for not only its recipes but its ideas too, including money-saver tips, menu and serving suggestions, “Razzle-Dazzle” variations, do-ahead notes, and much more. Your day is saved. And you’re welcome.
The Anne of Green Gables Cookbook
by Kate MacdonaldInspired by the most famous of all Canadian children's books, L.M. Montgomery's Anne of Green Gables, this cookbook combines easy step-by-step recipes with charming watercolours of Anne and her friends and quotations from three of the ever-popular Anne books. Never before have good things to eat and drink been so successfully derived from cooking episodes in children's literature. From 'Poetical Egg Salad Sandwiches' to 'Anne's Liniment Cake' and 'Diana Barry's Favourite Raspberry Cordial', these delicious treats will be fun to make-and they'll be sure to turn out well because they were kitchen-tested by a twelve-year-old who had perfect results! KATE MACDONALD is a home economist and food stylist with a very special interest in the Anne books: she is L.M. Montgomery's granddaughter. A graduate in Home Economy from Ryerson Polytechnical Institute, Toronto, she does food styling for advertisers and for Canadian magazines. She lives and works in Toronto.