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Psychology Of Eating
by Emily Crews Splane Neil RowlandPsychology of Eating provides a multi-disciplinary overview to the study of eating; it examines current research in biology, nutrition, psychology, and more. The text's balance of major theories, historical and current research, and real-life examples enables students to understand and interact with the material presented.
Psychology Today: Breaking the Bonds of Food Addiction
by Susan McQuillanFinally, freedom from food addiction! From Alpha Books and Psychology Today magazine comes expert advice that explains the whys and hows of food obsession and compulsive overeating. Readers will gain the background and tools needed to fashion a plan for happier, healthier living and help themselves out of compulsive overeating-starting right now. It also shows readers how to work out individual food issues, move beyond addiction, and maintain a healthy, lifelong relationship with food. More than 135 million Americans are estimated to be either overweight or obese American Journal of Clinical Nutrition reported that Americans spend nearly $45 billion annually on weight-loss products and services and the American Dietary Association indicates that 65% of all women are currently dieting or plan to start a diet in 2004
Psychology Today: Secrets of Successful Weight Loss
by Diana BurrellPsychology Today-changing the way readers think about losing weight. Written in the popular yet authoritative style of Psychology Today magazine, this groundbreaking book offers much more than a weight-loss program. It offers an understanding of the personal and social forces conspiring against healthy weight loss, conditions that make losing weight more difficult, an overview of every method-from Atkins to bariatric surgery-and sound advice on the importance of exercise and lifestyle changes.
Psychology of Eating: From Biology to Culture to Policy
by Neil Rowland Emily Splane Anaya MitraThe Psychology of Eating is the essential multi-disciplinary introduction to the psychology of eating, looking at the biological, genetic, developmental, and social determinants of how humans find and assimilate food. Thoroughly revised and updated, the new edition brings multi-faceted expertise to the topic of normal and dysfunctional food intake, juxtaposing "normal" eating, eating in environments of food scarcity, and the phenomenon of "abnormal" eating prevalent in many modern-day developed societies. Eating disorders are not a focus, but also emerge from, this approach. Key features include: A new expanded section considering the roles of business and government in creating and potentially solving the issue of "abnormal" eating Learning objectives, talking points, and end-of-chapter glossaries Chapter-by-chapter self-assessment questions. With questions of food production, food choice, and environmental sustainability becoming more critical in an increasingly populated world, this is crucial reading for undergraduate courses in Psychology and other disciplines with a holistic and critical thinking approach to the psychology of food intake.
Psychology of Eating: From Biology to Culture to Policy
by Anaya Mitra Neil E. Rowland Emily Crews SplaneThe Psychology of Eating is the essential multidisciplinary introduction to the psychology of eating, looking at the biological, genetic, developmental, and social determinants of how humans find and assimilate food.Thoroughly revised and updated, this new, third edition brings multifaceted expertise to the topic of normal and dysfunctional food intake, juxtaposing ‘normal’ eating, eating in environments of food scarcity, and the phenomenon of ‘abnormal’ eating prevalent in many modern-day developed societies. The book includes some discussion of eating disorders but takes a much broader approach to the psychology of eating. Key updates in this edition include: A new discussion of food allergies. A fully updated chapter on eating disorders, which includes discussion of binge-eating. Greater focus on junk food addition and updated information on epigenetics and the microbiome Featuring student-friendly materials such as learning objectives, talking points, glossaries, and self-assessment questions, this book is essential reading for students of psychology, eating behavior, or health sciences. It will also be useful reading for professionals in health psychology and anyone supporting those with eating disorders and obesity.
Public Anchovy #1: A Deep Dish Mystery (Deep Dish Mysteries #3)
by Mindy QuigleyPublic Anchovy #1 is the third book in Mindy Quigley's delectable Deep Dish Mystery series, set in a Wisconsin pizzeria.While Geneva Bay’s upper crust gets ready to party down at a Prohibition-themed fundraiser, pizza chef Delilah O’Leary is focused on seeing her struggling restaurant through the winter slow season. The temperature outside is plummeting, but Delilah’s love life might finally be heating up, as hunky police detective Calvin Capone seems poised to (finally) make a move.But Delilah’s hopes of perfecting a new “free-from” pizza recipe for a charity bash are dashed when a dead body crashes the party. Soon, Capone, Delilah, and her entire staff are trapped in an isolated mansion and embroiled in a dangerous game of cat and mouse.To catch an increasingly-desperate killer, Delilah will have to top all of her previous crime-solving accomplishments, and a few pizzas, too.
Public Health Nutrition
by Michael J. Gibney Lenore Arab John M. Kearney Barrie M. MargettsAs an academic subject, nutrition has grown enormously in recent years and with it the need for specialist textbooks on the subject.<P><P> In response to this need, a decision was taken by The Nutrition Society to produce a ground-breaking series of four textbooks, of which Public Health Nutrition is the third. The books in the series:Provide students with the required scientific basis in nutrition, in the context of a systems and health approach.Enable teachers and students to explore the core principles of nutrition and to apply these throughout their training to foster critical thinking at all times. Each chapter identifies the key areas of knowledge that must be understood and also the key points of critical thought that must accompany the acquisition of this knowledge.Are fully peer reviewed to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective and is applicable for use by nutritionists and on nutrition courses throughout the world.Public Health Nutrition is an essential purchase for students majoring in nutrition and dietetics. Public health nutrition as a subject is growing immensely in importance, taking into account the real potential to reduce the burden of non-communicable chronic disease through diet. Professionals in nutrition, dietetics, food science, medicine, community health care and many related health care areas will all find much of great use within the book's covers. Libraries in all universities, medical schools and establishments teaching and researching in these subject areas should have several copies on their shelves.OTHER BOOKS IN THE NUTRITION SOCIETY TEXT BOOK SERIES:Introduction to Human Nutrition: ISBN 0 632 05624 XNutrition & Metabolism: ISBN 0 632 05625 8Clinical Nutrition: ISBN 0 632 05626 6
Public Health Nutrition (Second Edition)
by John M. Kearney Judith L. Buttriss Susan A. Lanham-New Ailsa A. WelchIn this second edition of the bestselling title from the acclaimed Nutrition Society Textbook series, Public Health Nutrition has been extensively revised to ensure that it reflects the latest evidence-based knowledge and research. Ground-breaking and comprehensive in both its scope and approach, Public Health Nutrition has been fully updated by an expert editorial team to cover the most recent changes in the field. It now offers a structured overview of the subject’s core concepts and considers public health nutrition tools and the application of intervention strategies. Divided into five key sections, Public Health Nutrition contains a wealth of information, including: Public health nutrition concepts and assessment tools, and their application in light of the latest evidence. Case studies to illustrate how best to apply the theory and evidence to policy and practice. An examination of nutrition throughout the lifecycle, and the relationship between diet and disease, including in relation to obesity, diabetes, cancer, as well as mental health. The impact of environmental factors on public health. Public health strategies, policies and approaches. With a clear and concise structure, Public Health Nutrition is an essential purchase for students of nutrition, dietetics and other healthcare areas, as well as an invaluable practical guide for health professionals working within public health. A supporting companion website featuring multiple-choice, short answer, and essay style questions is available at www.wiley.com/go/buttriss/publichealth
Public Health Nutrition: Essentials for Practitioners
by Jessica Jones-SmithNutrition is a fundamental building block for optimal health. In this essential textbook, Jessica Jones-Smith presents readers with a balanced introduction to the field of public health nutrition. Examining common nutrition-related problems in both high- and low-income countries, Jones-Smith allows students to draw connections between the principles and realities of public health nutrition. She also describes the fundamental tools of public health nutrition, from nutrition assessment to program monitoring and evaluation, as well as current and future solutions for public health nutrition's most pressing issues.Covering fundamental topics while helping students build the knowledge and skills foundational to public health nutrition research and practice, the book addresses • nutrition surveillance• dietary assessment methods• program planning and program evaluation• environmental and underlying determinants of nutrition-related diseases in high-, middle-, and low-income countries• monitoring and evaluation in nutrition programs• nutrition epidemiology• community health assessment• nutrition-related policies and programs, with a particular focus on WIC in the United States and cash transfer programs in low- and middle-income countries• leading causes of disease and death• obesity• stunting• nutrition transitionsThe text also provides a much-needed resource for established researchers and practitioners of public health nutrition. Each chapter is authored by preeminent experts in the field, and the book includes aids for classroom learning, including case studies, learning objectives, and review questions. A rigorous introduction to foundational knowledge, Public Health Nutrition concludes with a discussion of current and future solutions for pressing health issues.Contributors: Jeanne Barcelona, Alexandra L. Bellows, Sara Bleich, Melissa Chapnick, Damien de Walque, Rachael Dombrowski, Jess Fanzo, Lia C.H. Fernald, Susan E. Filomena, Johannah Frelier, Valerie M. Friesen, Melissa Hidrobo, Paul Gertler, Lora Iannotti, Scott Ickes, Lindsay M. Jaacks, Jessica Jones-Smith, A. Gita Krishnaswamy, Noel Kulik, Mduduzi N.N. Mbuya, Kimberly Morland, Lynnette M. Neufeld, Vanessa Oddo, Cynthia Ogden, Colin Rehm, Scott Richardson, Sarah Ross-Viles, Marie Ruel, Julie Ruel-Bergeron, Garrison Spencer, Marie Spiker, Andrew Thorne-Lyman, Alison Tumilowicz, Kelsey Vercammen, Marissa Zwald
Public Health Nutrition: From principles to practice
by Mark LawrenceA ground breaking text in the developing field of public health nutrition.'from the foreword by Basil S. Hetzel At last! A book that approaches public health nutrition in a scholarly, scientific and evidence based manner that at the same time delivers the practical competencies and skills required by the professional Public Health Nutritionist.'Elizabeth Belton, Senior Lecturer, School of Life Sciences, The Robert Gordon University.How can the nutritional health of populations be improved through action at local, national and global levels? The work of public health nutritionists is to bring population-wide perspectives to the relationship between food and health. Systematically drawing on international research, in Public Health Nutrition leading international practitioners present both the theoretical underpinnings and applied nature of the field of public health nutrition. The book is peer reviewed and divided into four sections:* Principles - presents conceptual frameworks, solutions, responsibilities and outcome measures, philosophical and evidential dimensions, standards and dietary guidelines.* Populations - explores groups for whom nutrition is especially relevant, providing analysis of the food and health relationship from physiological, social, cultural, political and economic perspectives. * Priorities - examines key issues including vulnerable populations, obesity, indigenous nutrition, international nutrition, the nutritional transition, food system trends and sustainability.* Practices - covers professional skills for public health practitioners including monitoring the food and nutrition situation of populations, physical activity, research skills, project management, professional practice, health promotion and communication, policy and politics.Public Health Nutrition is an essential resource for public health practitioners, researchers and administrators, as well as students of nutrition, dietetics and public health wishing to obtain advanced and specialised competencies.
Public Health and Nutrition: The South Asian and Southeast Asian Landscape
by Manoranjan Pal Premananda Bharati Md. Golam Hossain Rashidul Alam MahumudThis book addresses the health status of both mothers and children, highlighting acute malnutrition through anthropometric indices such as weight-for-height, weight-for-age, height-for-age, and BMI. Divided into four sections, it provides an overview of public health and nutrition, presents the state-of-the-art situation in South and South-east Asia, and analyzes real-life data on public health and nutrition not only from India and Bangladesh but also from other countries in South and South-east Asia. The book covers insightful analyses of child nutrition, maternal health, and socioeconomic factors, with an emphasis on maternal empowerment, health-seeking behavior, and healthcare accessibility in diverse contexts. The book also addresses topics such as identification of potential genes for prostate cancer, and quality of life and living arrangements of ageing population. The book is relevant for researchers in the fields of biostatistics, anthropology, demography, health, medicine, and planning, interested in understanding public health and nutrition in South Asia, especially in India and Bangladesh.
Public Welfare-Oriented Production of Food: Substantially New Impulses for a Sustainable Agro-Food Sector
by Albert SundrumFood is a means of life. The way it is produced affects us all. Largely unnoticed by the public, a system of the agricultural and food industry has developed in recent decades that supplies us with an abundance of food at excessively low prices. However, the undesirable side effects and external costs of this system have long been ignored. Enormous environmental and climate impacts, loss of biodiversity, animal welfare problems and the continuing death of farms only inadequately describe the true extent of the harmful effects. In the interests of the public welfare, these can no longer be tolerated. However, the complexity of the issues and the diversity of vested interests stand in the way of simple solutions. This professional book provides a comprehensive systemic analysis from very different perspectives and explains how this development has come about. It shows what fundamental changes are needed in all areas in order to find a way out of the destructive pursuit ofcost minimisation through evidence-based quality production. Professionals in the agricultural and food industry and the scientific disciplines involved, including veterinary medicine, as well as decision-makers in political institutions, professional associations and NGOs can use this knowledge to redesign the food sector for the future.
Puddin': Luscious and Unforgettable Puddings, Parfaits, Pudding Cakes, Pies, and Pops: A Cookbook
by Clio Goodman Adeena SussmanThe classic American treat finally gets its due: foolproof pudding recipes, from irresistible standards to inventive modern twists, by the chef and owner of New York City's popular pudding destination. Puddin' shares Clio Goodman's secrets for re-creating--and improving on--your sweetest childhood memories. From grown-up renditions of snack-time favorites like Butterscotch Pudding (spiked with whiskey) to party-ready showstoppers like Banana Upside-Down Cake with Malted Pudding and summertime crowd-pleasers like Peanut Butter Fudge Pops and Peach Melba Parfaits, Puddin' serves up luscious and decadent recipes for your every dessert whim. Along the way, Clio offers suggestions for adapting her pudding recipes--all of which are naturally gluten-free--for vegan and low-fat variations. And because creamy pudding just begs for a companion, Puddin' also includes recipes for homemade toppings, such as Salted Caramel Sauce, Marshmallow Crème, and Brownie Crumbs, that can be mixed and matched with the puddings of your choice or incorporated into one of Clio's signature parfaits. These surprisingly easy-to-execute pudding creations are destined to become staples of your dessert repertoire. Puddin' is a celebration of an American classic.
Puddings: Over 100 Classic Puddings from Cakes, Tarts, Crumbles and Pies to all Things Chocolatey
by Johnny ShepherdJohnny Shepherd is the artisan pudding master of The Pudding Stop and The Pudmobile in St Albans. He creates baking favourites using only the best local, seasonal and organic ingredients he can find. After competing on THE GREAT BRITISH BAKE OFF, Johnny decided to pursue his passion and talent for baking by bringing his grandfather's old business back to life. Johnny now does a thriving trade and was shortlisted for the BBC's Food and Farming Awards in 2012. Food critic Charles Campion said that 'the pudmobile is a shrine to pudding' and chef Valentine Warner declared Johnny's custard tart was the best he'd ever eaten.This new cookbook is full of family favourites; delicious puddings to bring back fond memories and guarantee that someone will lick the baking bowl clean. Indulge yourself with Proper Custard and Sticky Toffee Pudding, delight in a Lemon and Polenta Cake and evoke the warm comforts of childhood with a homely Bread and Butter pudding. Inspired by generations of British family baking, this is the perfect book for all of those who crave the tradition and nostalgia of classic puddings.
Puddings: Over 100 Classic Puddings from Cakes, Tarts, Crumbles and Pies to all Things Chocolatey
by Jonathan Shepherd Johnny ShepherdJohnny Shepherd is the artisan pudding master of The Pudding Stop and The Pudmobile in St Albans. He creates baking favourites using only the best local, seasonal and organic ingredients he can find. After competing on THE GREAT BRITISH BAKE OFF, Johnny decided to pursue his passion and talent for baking by bringing his grandfather's old business back to life. Johnny now does a thriving trade and was shortlisted for the BBC's Food and Farming Awards in 2012. Food critic Charles Campion said that 'the pudmobile is a shrine to pudding' and chef Valentine Warner declared Johnny's custard tart was the best he'd ever eaten.This new cookbook is full of family favourites; delicious puddings to bring back fond memories and guarantee that someone will lick the baking bowl clean. Indulge yourself with Proper Custard and Sticky Toffee Pudding, delight in a Lemon and Polenta Cake and evoke the warm comforts of childhood with a homely Bread and Butter pudding. Inspired by generations of British family baking, this is the perfect book for all of those who crave the tradition and nostalgia of classic puddings.
Puds: Easy Dessert Recipes for Every Occasion
by Alex RayFrom a virtually effortless cake in a mug to deliciously classic apple pie, there’s a world of puddings out there! Indulge your sweet tooth and treat yourself with this fantastic book of easy-to-follow and delicious dessert recipes.
Puds: Easy Dessert Recipes for Every Occasion
by Alex RayFrom a virtually effortless cake in a mug to deliciously classic apple pie, there’s a world of puddings out there! Indulge your sweet tooth and treat yourself with this fantastic book of easy-to-follow and delicious dessert recipes.
Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes
by Oswald RiveraPuerto Rican cuisine holds a unique place in the culinary world with its blend of Spanish, African, and Native Caribbean influences. In Puerto Rican Cuisine in America, Oswald Rivera shares over 250 family-favorite recipes that explore this one-of-a-kind style of Caribbean cooking. There is everything from hearty soup like Sancocho to savory delicacies such as Cabro Borracho (druken goat) and Camarones Guisados (stewed shrimp) to rich desserts like Flan de Calabaza (pumpkin flan). Plus, with a suggested wine pairing for every dish and 90 delicious drink recipes, readers can enjoy the perfect Puerto Rican meal. Throughout the book, Oswald explores Puerto Rico’s unique history, its people’s migration to New York City, and his youth growing up in Harlem, as well as the growth of the Nuyorican culture in the United States. Refreshed with new illustrations throughout, this edition features a new preface by the author.
Pull Up a Chair: Recipes for Gatherings Big and Small, Morning to Night
by Martha Collison"This book is the perfect inspiration... I can't wait to cook every single page." Poppy O'Toole"A truly lovely book. Heartwarming recipes that are achievable and delicious with little twists." Lisa FaulknerPull up a chair to Martha Collison's table, where the recipes are big on flavour with minimal fuss, making sharing food with friends easier than ever.Whether you're looking for a weekend brunch spread, a little treat to share over coffee with a friend, a three-course extravaganza or a weeknight winner for two, Martha has got you covered. The recipes are all easy to follow, and produce delicious results without hours of effort in the kitchen.Recipes include:* Double chocolate marmalade cookies* Hoisin sausage bake* Hasselback halloumi and orange salad* Sticky pomegranate brisket with vermicelli rice* Drunken cherry affogato"Martha has made me dozens of meals and every single one, without exception, has been utterly delicious." Graham Norton"I would pull up a chair, a pew, a rug, anytime to feast on Martha's wonderful food." Helen Goh"Everyone will be fighting for seat at your table with this delightful collection of recipes! Martha's recipes are easy to follow with deliciously gorgeous results, this book is a must-have if you love cooking and sharing food." Juliet Sear
Pull Up a Chair: Recipes for Gatherings Big and Small, Morning to Night
by Martha Collison"This book is the perfect inspiration... I can't wait to cook every single page." Poppy O'Toole"A truly lovely book. Heartwarming recipes that are achievable and delicious with little twists." Lisa FaulknerPull up a chair to Martha Collison's table, where the recipes are big on flavour with minimal fuss, making sharing food with friends easier than ever.Whether you're looking for a weekend brunch spread, a little treat to share over coffee with a friend, a three-course extravaganza or a weeknight winner for two, Martha has got you covered. The recipes are all easy to follow, and produce delicious results without hours of effort in the kitchen.Recipes include:* Double chocolate marmalade cookies* Hoisin sausage bake* Hasselback halloumi and orange salad* Sticky pomegranate brisket with vermicelli rice* Drunken cherry affogato"Martha has made me dozens of meals and every single one, without exception, has been utterly delicious." Graham Norton"I would pull up a chair, a pew, a rug, anytime to feast on Martha's wonderful food." Helen Goh"Everyone will be fighting for seat at your table with this delightful collection of recipes! Martha's recipes are easy to follow with deliciously gorgeous results, this book is a must-have if you love cooking and sharing food." Juliet Sear
Pull Up a Chair: Recipes from My Family to Yours
by Rachel Holtzman Tiffani ThiessenFrom the Cooking Channel host and Saved by the Bell actress, recipes &“more than delicious enough to bring everyone running to the table&” (Chef Ludo). Tiffani Thiessen is beloved for her roles in Saved by the Bell and Beverly Hills 90210, but she&’s also known as the host of the Cooking Channel series Dinner at Tiffani&’s. Each episode showcased her classic-with-a-twist recipes and knack for hosting a good time. For three seasons, Tiffani&’s fans were able to fall in love with her all over again. Now, in Pull Up a Chair, readers can bring home Tiffani&’s delicious food and warm hospitality. The 125 recipes in this debut cookbook are the kind that bring people together. Whether it&’s Stuffed French Toast or her husband Brady&’s Favorite Short Rib Enchiladas for family-friendly meals, Curried Deviled Eggs or Boozy Date Milkshakes for special-occasion treats, or Mom&’s Cream Cheese Pie—because you can&’t forget dessert! With recipes and tips for pleasing the pickiest of eaters, feeding a crowd or pulling off a party in your PJs, plus gorgeous photography, Pull Up a Chair will be the book that fans and avid home cooks alike will want to include in their collection. &“Stunning . . . I&’m pulling up a chair, reading this book cover to cover, and getting in the kitchen to cook up some of these mouthwatering recipes.&”—Valerie Bertinelli &“Not only is Tiffani an incredible cook with a true passion for all that is epicurean, she is an incredible parent and wife; and she does it all with an authentic joy and kindness.&”—Matt Bomer, Golden Globe Award-winning actor
Pulp Friction (A Cider Shop Mystery #2)
by Julie Anne LindseyNothing&’s sweeter than a fruitful family business, and for Winona Mae Montgomery and her Granny Smythe, that means Smythe Orchards in Blossom Valley, Virginia. But this year&’s apple crop is especially juicy—with scandal . . . SEEDS OF DANGER Thanks to Winnie's new cider shop, Smythe Orchards is out of the red and folks can get their fix of the produce and other delectable products they love all year round. The locals are even booking the shop for events, including a June wedding! Winnie couldn&’t be happier to see the barn filled to the rafters for the big bash—until her doting ex, Hank, is caught in a heated argument with the groom. Winnie plans to scold Hank after the party, but spots him running off instead. And when the groom turns up dead, apparently hit by the honeymoon getaway car, Hank is the main suspect. Now Hank is on the lam, and it&’s up to Winnie to get to the core of the truth—before the real killer puts the squeeze on her . . . &“The characters are delightful . . . Plenty of action and suspense.&”—RT Book Reviews on Murder in Real Time Includes Recipes! Visit us at www.kensingtonbooks.com
Pulp: A Practical Guide to Cooking with Fruit
by Abra BerensNamed a Best Cookbook of Spring 2023 by Eater, Food & Wine, and more, and a Best Cookbook of the Year by Epicurious, Vice, Library Journal, and more.First vegetables, then grains, and now, fruit. This is the beautiful follow-up to Abra Berens's Ruffage and Grist, with more than 215 recipes and variations for using fruit in sweet and savory recipes to highlight seasonality and flavor.Pulp is a hardworking book of recipes that focuses on all the ways fruit can enhance simple, delicious mains—for example, by elevating roasted vegetables, garnishing soup, or adding perfume to a roasted pork or brisket. Unlike Ruffage and Grist, Pulp is about regularly incorporating fruit to add variety and seasonality to main dishes.Home cooks and bakers alike will rejoice in the alternately sweet and savory recipes such as Roast Chicken over Blueberries, Cornbread + Lemon; Melon, Cucumber + Chickpea Salad; and Rum-Plum Clafoutis. The book also features helpful reference material, a Baker's Toolkit, and more than 100 atmospheric photos, delivered with the can-do attitude and accessibility of the Midwestern United States. This next generous offering from beloved, trusted author Abra Berens is a necessary addition to any kitchen shelf alongside its predecessors and other mainstays like Plenty, Six Seasons, and Small Victories.THIS IS THE A TO Z OF FRUIT: The content is deep and authoritative, but also wide-ranging, with information and recipes for 15 different, widely accessible fruit varieties: Apples, Apricots, Blueberries, Cherries, Drupelet Berries (blackberries, raspberries, mulberries), Grapes, Ground Cherries (a.k.a. cape gooseberries), Melons, Nectarines + Peaches, Pears, Plums, Quince, Rhubarb, Strawberries, and Tart Round Fruits (cranberries, currants, gooseberries, lingonberries + autumn olive). Pulp features only fruits that grow in the Midwestern United States, so no bananas, passion fruit, or citrus here.CULINARY REFERENCE BOOK: Like Ruffage and Grist before it, Pulp is a truly useful reference cookbook. Organized by type of fruit, each chapter offers authoritative info and tips that the home cook can use to deepen their knowledge of ingredients and broaden their repertoire of techniques—all in the service of improving their meals. The recipes are simple, generally quick to prepare, and use ingredients that are easy to find and often already in your pantry. Plus, the many variations empower home cooks to flex their creativity and trust themselves in the kitchen.ONGOING SUCCESS: Ruffage was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2020 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Grist was named a Best Cookbook for Fall 2021 by Eater and received a starred review from Publishers Weekly. Here's some strong praise for both books: "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations." —Kim Severson, New York Times"[Ruffage] is a total classic in the making."—Christina Chaey, associate editor, Bon Appétit"Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."—Library Journal (starred review)"[In Grist,] Berens encourages readers to start with ingredients they're excited about. . . . Interspersed features highlight working farmers and their areas of specialty, serving to illustrate issues that inform Berens's ethics and worldview." —Booklist"[In Grist,] Berens strolls through each category with representative methods (such as boiled, fried, and sprouted) with an eye toward variety and versatility over 125 recipes."—Chicago ReaderDISTINCTIVE: In a super-chunky package (432 pages!) brimming with photos and accessible, delicious recipes, Pulp is not just a reference cookbook but a beautiful one at that. The three cookbooks are perfect for gifting together as a set to a lucky friend.Perfect for:Recrea
Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications (Food Preservation Technology)
by Q. Howard Zhang Gustavo V. Barbosa-CanovasPulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods, inactivation of a wi
Pumpkin Cookbook
by Gooseberry PatchGet a taste of Gooseberry Patch in this collection of over 20 favorite pumpkin recipes! Pumpkins are as versatile in the kitchen as they are in your home...start the morning with Pumpkin Coffee Cake, amaze the kids with The Great Pumpkin Stew, and invite friends over on a chilly October evening for some warm Pumpkin Cobbler.