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The Mamma Mia! Diet: The Secret Italian Way to Good Health - Eat Pasta, Enjoy Wine, & Lose Weight
by Paola Lovisetti Scamihorn Paola PalestiniEat pasta, enjoy wine and lose weight! The Mamma Mia! Diet brings the health benefits of a Mediterranean-style program with Italian flair and flavor. It is authentic, effective, delicious and fun.The Mamma Mia! Diet is more than just a meal plan—it’s a complete lifestyle guide. Based on an improved version of the classic Mediterranean diet, the Mamma Mia! Diet provides you with modernized versions of healthy Italian dishes to help you lose weight while still feeling full and satisfied.The more doctors test it, the more they find that eating Mediterranean is the absolute best way to lose weight. Based on the cooking and eating style of Italy, the Mamma Mia! plan features olive oil, fruits and vegetables, nuts, legumes, fish and poultry, whole grains and, yes, wine! With The Mamma Mia! Diet, you’ll enjoy: • Better health and improved longevity • Higher energy levels and improved fitness • More variety than any other diet • Fundamental nutrition grounded in tradition and science • Incredible dishes packed with nutrition and authentic Italian flavor • A diet that nourishes you and your family, all in one Food can be more than just delicious. Food is medicine for the body, mind, and soul, and with The Mamma Mia! Diet, you can make the most out of what you eat, all while experiencing an Italian-style atmosphere—and satisfying an Italian-style appetite!The Mamma Mia! Diet is the modern Italian diet program that lets you enjoy the best of what Italian fare has to offer--absolutely guilt-free! Benefits of The Mamma Mia! Diet include weight loss, diabetes management, cardiovascular health and longevity.The Italian expression "Mamma mia!" denotes surprise such as "Mamma mia! I am eating good food, drinking wine, losing weight and feeling great!" The Mamma Mia! Diet shows that this is possible. • DOCTOR RECOMMENDED. Based on the time-tested Mediterranean diet, combined with a modern twist, The Mamma Mia! Diet gives you everything you need to make lasting lifestyle choices leading to better health, higher energy levels, and increased longevity. • ENJOY WHAT YOU EAT. Each meal is specifically crafted with three guiding principles in mind: achieving maximum nutritious value, maintaining the authentic taste of real Italian cuisine, and providing satisfying, filling portions that will leave you feeling energized all day long. • EASY-TO- FOLLOW. Every meal featured in The Mamma Mia! Diet can be made quickly and easily using commonly found foods, requiring no special skills. Based on the well-tested, tried and true Mediterranean diet, with Italian flavor and foods, The Mamma Mia! Diet is a healthy weight loss diet everyone can enjoy!
Mamushka: Recipes from Ukraine & beyond
by Olia Hercules'This is a game-changer of a book.' - The Sunday Times'...a joyful celebration of Eastern European cooking' - Observer'My present to myself: not to be played with until my own writing is done!' - Nigella Lawson'Exotic, earthy dishes, vibrant colours, big flavours. This is real cooking, written about with so much love' - Diana Henry'From stuffed cabbage leaves to garlicky poussins, Olia Hercules's recipes are redolent of long summers in her mother's Ukrainian garden; rich, nourishing and enhanced by her stint as an Ottolenghi chef' - Observer Food Monthly...a beautiful, fascinating and sumptuous tome. - Tom Parker Bowles'There's something wonderful about food writer Olia Hercules' - The Telegraph'The hottest new voice in food' - delicious. Magazine'she will enchant your kitchen' - Grazia Debut cookbook from the Observer's Rising Star in Food Award 2015, Mamushka is a celebration of the food and flavours of Ukraine and the "Wild East", with over 100 recipes for fresh, flavourful and unexpected dishes from across the region. From the Moldovan giant cheese twist and Ukrainian buns with potatoes & shallots to Garlicky Georgian poussins with spicy plum chutney and Armenian pickled wet garlic; to Napoleon cake, Wasp nest buns and Apricot & sour cherry pie. To top it off, why not enjoy a digestif of Winter punch or Blackcurrant vodka?
Mamushka: A Cookbook
by Olia HerculesThe Ukrainian-born chef presents “a gorgeous love letter to the food of her homeland” with this vibrant and varied collection of recipes (SAVEUR).In Mamushka, Olia Hercules takes readers and home cooks on a culinary tour of Eastern Europe—from the Black Sea to Baku, Kiev to Kazakhstan. This beautifully illustrated cookbook features more than one hundred recipes for fresh, delicious, and unexpected dishes from this dynamic and often misunderstood region.Olia Hercules was born in Ukraine and lived in Cyprus for several years before moving to London and becoming a chef. In this gorgeous and deeply personal cookbook, she shares her favorite recipes from her home country with loving stories about her culinary upbringing and family traditions.“Forget what you think you know about Ukrainian food; with OIia Hercules, it's fun and colorful.” —Epicurious
Man 2.0 Engineering the Alpha: A Real World Guide to an Unreal Life
by John Romaniello Adam BornsteinEvery man has the potential for a great body, insane sex, and an unreal life. (Seriously)Want to lose body fat? That's easy—you can drop 20 pounds in 6 weeks.Want bigger muscles? Done. A 50-pound increase to your bench press, coming right up.Want to be smarter? Not a problem—the strategies in this book have been proven to increase brain function.Want an awesome sex life? Yeah, there's a fix for that, too—increased libido and improved performance are just weeks away.You were born to achieve greatness, to be a man. But somewhere along the way you started to live an ordinary life. Fitness experts John Romaniello and Adam Bornstein developed a system that targets hormone optimization; their approach is specifically designed to transform you into the Alpha you were always meant to be. Strong. Confident. Powerful.Based on cutting-edge, scientifically validated methods known only to the fitness elite, Man 2.0 provides a step-by-step road map to regaining your health, looking your best, supercharging your sex life—even reversing the aging process. The systems in this book have changed the lives of countless men who've worked with Romaniello and Bornstein.In this book, you will discover:Answers to all the questions you have about training and nutrition—and even ones you haven't thought of yet.An easy-to-understand plan designed to work with your body, not against it, to burn fat, and build dense, rock-hard muscle.A comprehensive nutrition program, fully customized for Alphas, complete with meal plans.
A Man, A Can, A Grill: 50 No-Sweat Meals You Can Fire Up Fast
by David Joachim Editors of Men's HealthTake a man. Add a can. Now throw in a grill. Sounds like a recipe for disaster, right? But with the geniuses who brought you A Man, A Can, A Plan are calling the shots, any guy can turn his culinary carnage into a killer meal. - Photos of most ingredients, so shopping is a breeze - Instructions for charcoal and propane grills alike - Options for vegetarians - Other useful facts about the ingredients and grilling techniques Whether the menu calls for beer-basted chicken or shish kebabs, Joachim's approach to barbecuing will lure even the most inexperienced cook to slap on an apron.
A Man, A Can, A Microwave: 50 Tasty Meals You Can Nuke in No Time
by David Joachim Editors of Men's HealthFirst came A Man, a Can, a Plan: 50 Great Guy Meals Even You Can Make. The Sunday Star-Ledger cheered it as a "foolproof, not to mention spill-proof guide to manly success in the kitchen." And the Detroit News exclaimed, "Dude, this cookbook is for you."Next came A Man, a Can, a Grill: 50 No-Sweat Meals You Can Fire Up Fast. Cookbook author Andrew Schloss, who wrote Cooking with Three Ingredients and Dinner's Ready, called the recipes "easy, flavorful...streamlined and smart. Real food-so good that no one will ever guess your secret is in the can."Now there's A Man, a Can, a Microwave--and all those "dudes" who helped put the "Grill" book on the New York Times how-to bestseller list will be pleased to know that David Joachim and the editors of Men's Health haven't lost a beat. The 50 guy-friendly, nuke-able meals using packaged ingredients are fun to make and great to eat-and include such tasty dishes as "Italian One-Dish Fish," "Teriyaki Beef with Broccoli," and "Painless Paella." With step-by-step recipes and full-color photos, A Man, a Can, a Microwave, like the previous books in the series, is a perfect gift for anyone learning to cope in the kitchen. Make sure he has a can opener--and a hearty appetite!
A Man, A Can, A Plan: 50 Great Guy Meals Even You Can Make!
by David Joachim Editors of Men's HealthA Man, A Can, A Plan, inspired by an article in the most popular mens magazine, Men's Health, is a cookbook that presents 50 simple, inexpensive recipes featuring ingredients guys have right in their cupboards--canned food. Great and healthy food can be had for a low price and minimum effort, and A Man, A Can, A Plan lays it all out, in pictorial, easy-to-follow steps, for the culinary-challenged. It features special sections on cooking for her and cooking for the morning after for dudes with a lady on their minds. Author David Joachim received the 1999 James Beard Award for Steven Raichlen's Healthy Latin Cooking, so he knows his stuff and makes it accessible to beginners and experienced guys as well. Get your can openers ready to rumble!
A Man, a Can, a Plan, A Second Helping: 50 Fast Meals to Satisfy Your Healthy Appetite
by David JoachimDavid Joachim is back with 50 new tempting recipes for hungry guys everywhere--hearty, healthy fare such as Chili Empanadas, Noodlicious Ramen Salad, Cheez-It Crusted Chicken, Pesto Salmon Pitas, and more. With step-by-step instructions and full-color photographs, even the most culinarily challenged dudes can whip up dishes that will have diners eager for more.
A Man, A Can, A Plan, A Second Helping: 50 Fast Meals to Satisfy Your Healthy Appetite
by David Joachim Editors of Men's HealthThe authors of A Man, A Can, A Plan return with more easy recipes for great, guy-friendly food.When award-winning cookbook author/editor David Joachim introduced the A Man, a Can series in 2002 with A Man, a Can, a Plan, readers and reviewers alike were quick to embrace the winning premise: quick, tasty, healthful meals based on canned and other convenience foods. "This cookbook makes meals guys would love," raved the Philadelphia Daily News. "A foolproof, not to mention spill-proof, guide to manly success in the kitchen," exclaimed the Sunday Star-Ledger.Now David Joachim is back with 50 new tempting recipes for hungry guys everywhere—hearty, healthy fare such as Chili Empanadas, Noodlicious Ramen Salad, Cheez-It Crusted Chicken, Pesto Salmon Pitas, and more. With step-by-step instructions and full-color photographs, even the most culinarily challenged dudes can whip up dishes that will have diners eager for more.
A Man, A Pan, A Plan: 100 Delicious & Nutritious One-Pan Recipes You Can Make Right Now!
by Paul Kita100 Simple Recipes. One Pan. Game On. Do you think that cooking is too hard or not worth the trouble? Do you see the supermarket as a place to pick up frozen meals instead of fresh, healthy ingredients? Have you given up control of your diet to whatever fast food fare is located within your delivery radius?If so, you’re missing out on the comfort, satisfaction, pride, wonder, and glory of cooking for yourself and the people you love—not to mention reaping the holistic benefit of eating home-cooked food as compared to, say, a microwaved TV dinner or grease-laden pizza.Enter Men’s Health’s A Man, A Pan, A Plan, a book full of practical advice and 100 straightforward recipes that involve tools you already own, ingredients you can easily source, and flavors that will blow your mind while shrinking your gut. From hearty breakfasts like Lemon-Blueberry-Banana Pancakes and party-starting sides like Buffalo Chicken Meatballs to twists on traditional mains like Four-Chile Pork Chops with Grilled Pineapple and unforgettable desserts like Blueberry Cobbler, this book will help you cut stress, prevent mess, and reduce your chances of culinary distress.
Man Alive: The health problems men face and how to fix them
by Dr Jeff Foster'The ultimate guide on how to stay healthy as a man, both physically and mentally'JASON FOX, EX-SPECIAL FORCES AND BESTSELLING AUTHORBeing a man is bad for your health. Not only do men have a greater chance of getting almost every illness but they die sooner too: one in five men die before the age of 65. So why do so many men still accept poor health as a consequence of 'just getting older'?In MAN ALIVE, Dr Jeff Foster, men's health specialist and private GP, examines the most commonly misunderstood aspects of men's health, such as testosterone deficiency and 'male menopause', heart disease, diabetes and mental health. He also looks at conditions related to male anatomy and physiology, including erectile dysfunction and prostate disease, with advice on what symptoms and signs to look for, how to self-examine, and when to consider seeing a doctor. Dr Foster covers problems to do with lifestyle too, including obesity, poor sleep, bad nutrition, and lack of exercise, and he examines the evidence for specific health claims - busting plenty of myths along the way.'An immensely useful and practical guide, answering the questions that every man has about their day-to-day health'IAN MARBER'Many men avoid going to the doctor as they fear their concerns are either embarrassing or they will not be taken seriously. This book will empower men with the right information to change this'DR LOUISE NEWSON
Man Alive: The health problems men face and how to fix them
by Dr Jeff Foster'The ultimate guide on how to stay healthy as a man, both physically and mentally'JASON FOX, EX-SPECIAL FORCES AND BESTSELLING AUTHORBeing a man is bad for your health. Not only do men have a greater chance of getting almost every illness but they die sooner too: one in five men die before the age of 65. So why do so many men still accept poor health as a consequence of 'just getting older'?In MAN ALIVE, Dr Jeff Foster, men's health specialist and private GP, examines the most commonly misunderstood aspects of men's health, such as testosterone deficiency and 'male menopause', heart disease, diabetes and mental health. He also looks at conditions related to male anatomy and physiology, including erectile dysfunction and prostate disease, with advice on what symptoms and signs to look for, how to self-examine, and when to consider seeing a doctor. Dr Foster covers problems to do with lifestyle too, including obesity, poor sleep, bad nutrition, and lack of exercise, and he examines the evidence for specific health claims - busting plenty of myths along the way.'An immensely useful and practical guide, answering the questions that every man has about their day-to-day health'IAN MARBER'Many men avoid going to the doctor as they fear their concerns are either embarrassing or they will not be taken seriously. This book will empower men with the right information to change this'DR LOUISE NEWSON
Man Alive: The health problems men face and how to fix them
by Jeff Foster'The ultimate guide on how to stay healthy as a man, both physically and mentally'JASON FOX, EX-SPECIAL FORCES AND BESTSELLING AUTHORBeing a man is bad for your health. Not only do men have a greater chance of getting almost every illness but they die sooner too: one in five men die before the age of 65. So why do so many men still accept poor health as a consequence of 'just getting older'?In MAN ALIVE, Dr Jeff Foster, men's health specialist and private GP, examines the most commonly misunderstood aspects of men's health, such as testosterone deficiency and 'male menopause', heart disease, diabetes and mental health. He also looks at conditions related to male anatomy and physiology, including erectile dysfunction and prostate disease, with advice on what symptoms and signs to look for, how to self-examine, and when to consider seeing a doctor. Dr Foster covers problems to do with lifestyle too, including obesity, poor sleep, bad nutrition, and lack of exercise, and he examines the evidence for specific health claims - busting plenty of myths along the way.'An immensely useful and practical guide, answering the questions that every man has about their day-to-day health'IAN MARBER'Many men avoid going to the doctor as they fear their concerns are either embarrassing or they will not be taken seriously. This book will empower men with the right information to change this'DR LOUISE NEWSON
A Man and His Meatballs: The Hilarious but True Story of a Self-Taught Chef and Restaurateur
by John LaFeminaA hilariously funny cookbook–cum–how–I–did–it memoir by the chef/restaurateur who created New York's dazzling Ápizz restaurant. At the age of thirty–seven, John LaFemina left a lucrative career as a jeweler to become a chef. Instead of going back to school, or getting on–the–job training, he did it the hard way: he bought the restaurant and then taught himself to cook. Today he owns two of New York's great Italian restaurants–Ápizz and Peasant–and is one of the city's most–talked–about chefs, earning rave reviews from fans and critics. In this gorgeous cookbook, he not only shares scores of recipes, but describes his life as a Canarsie boy learning about meatballs and macaroni in his mother's kitchen–and reveals how he drew on a lifetime of Italian cooking, and his own hard work and exquisite taste to create his dream restaurant from scratch. LaFemina takes us step–by–step through the process of finding the perfect location (and figuring out how many meatballs you have to sell to pay the rent), designing a restaurant, procuring all the necessary permits and licenses, and creating the menu. And this is just the first part of running a restaurant. He shares his experiences in dealing with the public and the press, unexpected disasters, and finally, basking in the glory of a popular restaurant. Along with his inspiring story, John LaFemina also shares 100 mouthwatering recipes, including: Lasagna with Braised Wild Boar Mushroom Risotto Veal, Beef, and Pork Meatballs with Ricotta Filling Open Ravioli with Roasted Butternut Squash Creamsicle Panna Cotta Chocolate Banana Bread Pudding
A Man and His Mountain: The Everyman who Created Kendall-Jackson and Became America's Greatest Wine Entrepreneur
by Humes9781610392853
Man Bites Dog: Hot Dog Culture in America (Rowman & Littlefield Studies in Food and Gastronomy)
by Bruce Kraig Patty CarrollWhether you call them franks, wieners, or red hots, hot dogs are as American as apple pie, but how did these little links become icons of American culture? Man Bites Dog explores the transformation of hot dogs from unassuming street fare to paradigms of regional expression, social mobility, and democracy. World-renowned hot dog scholar Bruce Kraig investigates the history, people, décor, and venues that make up hot dog culture and what it says about our country. These humble sausages cross ethnic and regional boundaries and have provided the means for plucky entrepreneurs to pull themselves up by their bootstraps. Hot dogs, and the ways we enjoy them, are part of the American dream. Man Bites Dog celebrates the power of the hot dog through a historical survey and profiles of notable hot dog purveyors. Loaded with stunning color photos by Patty Carroll, descriptions of neighborhood venues and flashy pushcarts from New York to Los Angeles, and recipes for cooking up hot dog heaven at home, this book is the u
A Man & His Kitchen: Classic Home Cooking and Entertaining with Style at the Wm Brown Farm (A Man & His Series #4)
by Matt HranekA cookbook of simple, delicious, empowering recipes from the man who really knows what men like Matt Hranek, the bestselling author of A Man & His Watch, Negroni, and other books, has a direct line to a certain kind of male reader. He knows just what they like, what they aspire to, the things that interest them. And as a real lover of life, especially food and drink, he even knows what his readers want to eat: When Matt recently posted a selfie with steak, thousands of fans took the same picture. Now he&’s poised to create an even deeper bond with his readers, old and new, with his first cookbook.A Man & His Kitchen is like an invitation to Matt&’s storied country retreat, the Wm Brown Farm in upstate New York, to learn how to cook the hundred-plus recipes he considers his greatest hits—simple, straightforward, and, most of all, delicious dishes to feed yourself, your family, and your friends. There&’s nothing precious here, nothing trendy, just really good classic food that, at the end of the day, is all anyone wants to eat: Lobster Rolls, Vinegar-Braised Short Ribs, Roast Chicken with Potatoes, Gravlax, Chopped Radicchio Salad with Anchovy Vinaigrette, Moules Marinières, Paccheri with Shrimp, American Diner–Style Omelet, Porcini Risotto, and that steak—two, actually, Grilled Rib-Eye Steak for One and a Steak au Poivre with Parsley Salad. And just enough desserts to have in your back pocket, including Berry Galette, Flourless Chocolate Cake, and notes on the importance of keeping a stash of Klondike bars in the freezer. Along the way, Hranek shares everything: what he keeps in his pantry, how he outfits his kitchen, shopping strategies (never come home from a trip without a few local ingredients; look for classic cookware at flea markets and tag sales), his no-waste philosophy for trimmings and leftovers, and dozens and dozens of pro tips (leave the skin on potatoes for better-tasting home fries; mix salad dressing in a jar and shake like hell for perfect emulsification; scissors are the easiest way to cut homemade pizza and focaccia). With its beautiful photographs and elegant look, A Man & His Kitchen is a stunning book, perfect for any man interested in cooking, no matter what level of expertise—because the real gift of this book is Matt&’s enthusiastic voice, encouraging us all to become passionate, attentive, and confident cooks.
Man Made Meals: The Essential Cookbook for Guys (Steven Raichlen Barbecue Bible Cookbooks)
by Steven RaichlenSteven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His Barbecue! Bible books have over 4.7 million copies in print—and now he leads his readers from the grill into the kitchen. Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen.Man Made Meals is about the tools and techniques (guess what, grillers, you still get to play with knives and fire.) It's about adopting secrets from the pros—how to multitask, prep before you start cooking, clean as you go. It's about understanding flavor and flavor boosters, like anchovies and miso, and it’s about essentials: how to shuck an oyster, truss a chicken, cook a steak to the desired doneness. It’s about having a repertoire of great recipes (there are 300 to choose from), breakfast to dessert, to dazzle a date, or be a hero to your family, or simply feed yourself with real pleasure. These are recipes with a decided guy appeal, like Blowtorch Oatmeal, Fire-Eater Chicken Wings, Black Kale Caesar, Down East Lobster Rolls, Skillet Rib Steak, Porchetta, Finger-Burner Lamb Chops, Yardbird’s Fried Chicken, Blackened Salmon, Mashed Potatoes Three Ways, and Ice Cream Floats for Grown-Ups.
Man v Fat: The Weight-Loss Manual
by Andrew ShanahanMan v Fat is a practical and supportive resource for men, written by a normal bloke who just wanted to lose some weight. One day Andrew Shanahan took a guttie to text to a mate. But once he had taken the photo, he couldn't stop looking at it. He realised how unhappy he was about his body and resolved to change it. However he soon learned that the dieting industry had turned its back on men. Men were expected to get fit, tone up and turn fat into a six-pack in six weeks. There was nothing for men who simply wanted to lose their beer belly, play football again and feel more confident. So Andrew decided to do something about this. In Man v Fat, Andrew Shanahan will give you everything you need to know in order to lose weight, breaking it down into three essential components: Stage 1: Understand why you got fat Stage 2: Learn how to lose weight Stage 3: Create a winning structure Man v Fat is not a diet book or a commercial diet plan. It will explain (and myth-bust) the various diets available, so you can choose the one that will work best for you - or even create your own. It will help you to supercharge your motivation, set specific goals and teach you how to track and review them, identify threats and create a support network, and of course troubleshoot common hurdles. There are plans to get you walking, running or cycling (optional activity) or make the most of obligatory activity. Plus a perfect week plan and perfect month plan to get you started. In the battle of man against fat, this book is your ultimate weapon.
Man v Fat: The Weight-Loss Manual
by Andrew ShanahanMan v Fat is a practical and supportive resource for men, written by a normal bloke who just wanted to lose some weight. One day Andrew Shanahan took a guttie to text to a mate. But once he had taken the photo, he couldn't stop looking at it. He realised how unhappy he was about his body and resolved to change it. However he soon learned that the dieting industry had turned its back on men. Men were expected to get fit, tone up and turn fat into a six-pack in six weeks. There was nothing for men who simply wanted to lose their beer belly, play football again and feel more confident. So Andrew decided to do something about this.In Man v Fat, Andrew Shanahan will give you everything you need to know in order to lose weight, breaking it down into three essential components:Stage 1: Understand why you got fatStage 2: Learn how to lose weightStage 3: Create a winning structureMan v Fat is not a diet book or a commercial diet plan. It will explain (and myth-bust) the various diets available, so you can choose the one that will work best for you - or even create your own. It will help you to supercharge your motivation, set specific goals and teach you how to track and review them, identify threats and create a support network, and of course troubleshoot common hurdles. There are plans to get you walking, running or cycling (optional activity) or make the most of obligatory activity. Plus a perfect week plan and perfect month plan to get you started.In the battle of man against fat, this book is your ultimate weapon.
The Man Who Ate Everything
by Jeffrey SteingartenFunny, outrageous, passionate, and unrelenting, Vogue's food writer, Jeffrey Steingarten, will stop at nothing, as he makes clear in these forty delectable pieces.Whether he is in search of a foolproof formula for sourdough bread (made from wild yeast, of course) or the most sublime French fries (the secret: cooking them in horse fat) or the perfect piecrust (Fannie Farmer--that is, Marion Cunningham--comes to the rescue), he will go to any length to find the answer.At the drop of an apron he hops a plane to Japan to taste Wagyu, the hand-massaged beef, or to Palermo to scale Mount Etna to uncover the origins of ice cream. The love of choucroute takes him to Alsace, the scent of truffles to the Piedmont, the sizzle of ribs on the grill to Memphis to judge a barbecue contest, and both the unassuming and the haute cuisines of Paris demand his frequent assessment.Inevitably these pleasurable pursuits take their toll. So we endure with him a week at a fat farm and commiserate over low-fat products and dreary diet cookbooks to bring down the scales. But salvation is at hand when the French Paradox (how can they eat so richly and live so long?) is unearthed, and a "miraculous" new fat substitute, Olestra, is unveiled, allowing a plump gourmand to have his fill of fat without getting fatter.Here is the man who ate everything and lived to tell about it. And we, his readers, are hereby invited to the feast in this delightful book.From the Hardcover edition.
The Man Who Ate Too Much: The Life Of James Beard
by John BirdsallThe definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of an American cuisine. Informed by previously overlooked correspondence, years of archival research, and a close reading of everything Beard wrote, this majestic biography traces the emergence of personality in American food while reckoning with the outwardly gregarious Beard’s own need for love and connection, arguing that Beard turned an unapologetic pursuit of pleasure into a new model for food authors and experts. Born in Portland, Oregon, in 1903, Beard would journey from the pristine Pacific Coast to New York’s Greenwich Village by way of gay undergrounds in London and Paris of the 1920s. The failed actor–turned–Manhattan canapé hawker–turned–author and cooking teacher was the jovial bachelor uncle presiding over America’s kitchens for nearly four decades. In the 1940s he hosted one of the first television cooking shows, and by flouting the rules of publishing would end up crafting some of the most expressive cookbooks of the twentieth century, with recipes and stories that laid the groundwork for how we cook and eat today. In stirring, novelistic detail, The Man Who Ate Too Much brings to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. This is biography of the highest order, a book about the rise of America’s food written by the celebrated writer who fills in Beard’s life with the color and meaning earlier generations were afraid to examine.
The Man Who Changed the Way We Eat
by Thomas McnameeIn the 1950s, America was a land of overdone roast beef and canned green beans--a gastronomic wasteland. Most restaurants relied on frozen, second-rate ingredients and served bogus "Continental" cuisine. Authentic French, Italian, and Chinese foods were virtually unknown. There was no such thing as food criticism at the time, and no such thing as a restaurant critic. Cooking at home wasn't thought of as a source of pleasure. Guests didn't chat around the kitchen. Professional equipment and cookware were used only in restaurants. One man changed all that. From the bestselling author of Alice Waters and Chez Panisse comes the first biography of the passionate gastronome and troubled genius who became the most powerful force in the history of American food--the founding father of the American food revolution. From his first day in 1957 as the food editor of the New York Times, Craig Claiborne was going to take his readers where they had never been before. Claiborne extolled the pleasures of exotic cuisines from all around the world, and with his inspiration, restaurants of every ethnicity blossomed. So many things we take for granted now were introduced to us by Craig Claiborne--crÈme fraÎche, arugula, balsamic vinegar, the Cuisinart, chef's knives, even the salad spinner. He would give Julia Child her first major book review. He brought Paul Bocuse, the Troisgros brothers, Paul Prudhomme, and Jacques PÉpin to national acclaim. His $4,000 dinner for two in Paris was a front-page story in the Times and scandalized the world. And while he defended the true French nouvelle cuisine against bastardization, he also reveled in a well-made stew or a good hot dog. He made home cooks into stars--Marcella Hazan, Madhur Jaffrey, Diana Kennedy, and many others. And Craig Claiborne made dinner an event--whether dining out, delighting your friends, or simply cooking for your family. His own dinner parties were legendary. Craig Claiborne was the perfect Mississippi gentleman, but his inner life was one of conflict and self-doubt. Constrained by his position to mask his sexuality, he was imprisoned in solitude, never able to find a stable and lasting love. Through Thomas McNamee's painstaking research and eloquent storytelling, The Man Who Changed the Way We Eat unfolds a history that is largely unknown and also tells the full, deep story of a great man who until now has never been truly known at all.
Man with a Pan: Culinary Adventures Of Fathers Who Cook For Their Families
by John DonohueLook who’s making dinner! Twenty-one of our favorite writers and chefs expound upon the joys—and perils—of feeding their families.Mario Batali’s kids gobble up monkfish liver and foie gras. Peter Kaminsky’s youngest daughter won’t eat anything at all. Mark Bittman reveals the four stages of learning to cook. Stephen King offers tips about what to cook when you don’t feel like cooking. And Jim Harrison shows how good food and wine trump expensive cars and houses. This book celebrates those who toil behind the stove, trying to nourish and please. Their tales are accompanied by more than sixty family-tested recipes, time-saving tips, and cookbook recommendations, as well as New Yorker cartoons. Plus there are interviews with homestyle heroes from all across America—a fireman in Brooklyn, a football coach in Atlanta, and a bond trader in Los Angeles, among others. What emerges is a book not just about food but about our changing families. It offers a newfound community for any man who proudly dons an apron and inspiration for those who have yet to pick up the spatula.
Management of Celiac Disease
by Dr Merrill P. Haas Dr Sidney V. HaasOriginally published in 1951, this book by Dr. Sidney V. Haas, who introduced banana feeding in the therapy of celiac disease, and his son, Dr. Merrill P. Haas, represents the most extensive report published at the time on the subject.The first two-thirds of the book deal with the historical aspects of the problem, the various theories of etiology, and the methods of treatment proposed by different workers in the field.The final part of the book is devoted to the authors’ own experience and opinions, with comparisons of therapeutic results and prognosis on the basis of differences in dietary management.“[T]he subject is treated comprehensively and objectively. The writers’ style is clear and direct, and their approach to controversial aspects of the problems of celiac disease is fair and judicious.”—JAMA Internal Medicine, January 1952