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Modernist Cuisine at Home Kitchen Manual
by Nathan Myhrvold Maxime BiletThis Kitchen Manual supplement to Modernist Cuisine at Home has two parts. The first part deals with Stocking the modernist kitchen and the second part comprises tasty Recipes. Part Two of ISBN: 9780982761014 For Part One, see title: Modernist Cuisine at Home
Modernization of Traditional Food Processes and Products
by Anna Mcelhatton Mustapha Missbah El IdrissiThis volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors have shaped their development over time. Some modern products have remained local, while others are commodities that appear in peoples' cabinets all over the world. Modernization of Traditional Food Processes and Products is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world. Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves. The international List of Contributors, which includes authors from China, Thailand, India, Argentina, New Zealand, and the United Kingdom, attests to the international collaboration for which the ISEKI Food Series is known. The volume is intended for both the practicing food professional and the interested reader.
Modified: GMOs and the Threat to Our Food, Our Land, Our Future
by Caitlin ShetterlyA disquieting and meditative look at the issue that started the biggest food fight of our time--GMOs. From a journalist and mother who learned that genetically modified corn was the culprit behind what was making her and her child sick, a must-read book for anyone trying to parse the incendiary discussion about genetically modified foods.GMO products are among the most consumed and the least understood substances in the United States today. They appear not only in the food we eat, but in everything from the interior coating of paper coffee cups and medicines to diapers and toothpaste. We are often completely unaware of their presence.Caitlin Shetterly discovered the importance of GMOs the hard way. Shortly after she learned that her son had an alarming sensitivity to GMO corn, she was told that she had the same condition, and her family's daily existence changed forever. An expansion of Shetterly's viral Elle article "The Bad Seed," Modified delves deep into the heart of the matter--from the cornfields of Nebraska to the beekeeping conventions in Brussels--to shine a light on the people, the science, and the corporations behind the food we serve ourselves and our families every day. Deeper than an exposé, and written by a mother and journalist whose journey had no agenda other than to understand the nuance and confusion behind GMOs, Modified is a rare breed of book that will at once make you weep at the majestic beauty of our Great Plains and force you to harvest deep seeds of doubt about the invisible monsters currently infiltrating our food and our land and threatening our future.From the Hardcover edition.
Modified: GMOs and the Threat to Our Food, Our Land, Our Future
by Caitlin ShetterlyA disquieting and meditative look at the issue that started the biggest food fight of our time--GMOs. From a journalist and mother who learned that genetically modified corn was the culprit behind what was making her and her child sick, a must-read book for anyone trying to parse the incendiary discussion about genetically modified foods.*One of Publishers Weekly's Best Books 2016*"More so than definitive answers, the questions that Shetterly advances are a persuasive reminder of how important the continued fight for true transparency in the food industry is." --GoopGMO products are among the most consumed and the least understood substances in the United States today. They appear not only in the food we eat, but in everything from the interior coating of paper coffee cups and medicines to diapers and toothpaste. We are often completely unaware of their presence.Caitlin Shetterly discovered the importance of GMOs the hard way. Shortly after she learned that her son had an alarming sensitivity to GMO corn, she was told that she had the same condition, and her family’s daily existence changed forever. An expansion of Shetterly’s viral Elle article “The Bad Seed,” Modified delves deep into the heart of the matter—from the cornfields of Nebraska to the beekeeping conventions in Brussels—to shine a light on the people, the science, and the corporations behind the food we serve ourselves and our families every day. Deeper than an exposé, and written by a mother and journalist whose journey had no agenda other than to understand the nuance and confusion behind GMOs, Modified is a rare breed of book that will at once make you weep at the majestic beauty of our Great Plains and force you to harvest deep seeds of doubt about the invisible monsters currently infiltrating our food and our land and threatening our future.From the Hardcover edition.
Modified: GMOs and the Threat to Our Food, Our Land, Our Future
by Caitlin ShetterlyA disquieting and meditative look at the issue that started the biggest food fight of our time--GMOs. From a journalist and mother who learned that genetically modified corn was the culprit behind what was making her and her child sick, a must-read book for anyone trying to parse the incendiary discussion about genetically modified foods.*One of Publishers Weekly's Best Books 2016*"More so than definitive answers, the questions that Shetterly advances are a persuasive reminder of how important the continued fight for true transparency in the food industry is." --GoopGMO products are among the most consumed and the least understood substances in the United States today. They appear not only in the food we eat, but in everything from the interior coating of paper coffee cups and medicines to diapers and toothpaste. We are often completely unaware of their presence.Caitlin Shetterly discovered the importance of GMOs the hard way. Shortly after she learned that her son had an alarming sensitivity to GMO corn, she was told that she had the same condition, and her family’s daily existence changed forever. An expansion of Shetterly’s viral Elle article “The Bad Seed,” Modified delves deep into the heart of the matter—from the cornfields of Nebraska to the beekeeping conventions in Brussels—to shine a light on the people, the science, and the corporations behind the food we serve ourselves and our families every day. Deeper than an exposé, and written by a mother and journalist whose journey had no agenda other than to understand the nuance and confusion behind GMOs, Modified is a rare breed of book that will at once make you weep at the majestic beauty of our Great Plains and force you to harvest deep seeds of doubt about the invisible monsters currently infiltrating our food and our land and threatening our future.From the Hardcover edition.
The Mojito Diet: A Doctor-Designed 14-Day Weight Loss Plan with a Miami Twist
by Dr Juan RiveraConceived by Dr. Juan Rivera, a board-certified internist and cardiologist in Miami who trained at Johns Hopkins Hospital and has helped countless patients lose weight, The Mojito Diet is a 14-day plan that will help you shed pounds, move more freely, and toast your way to permanently improving your health.Lose the weight, without skipping the party! Dr. Juan Rivera has heard it all before. “I don’t want to give up my comfort foods.” “I can’t handle the hunger pangs.” “You can’t ask me to give up my mojitos!” That’s why Dr. Juan, board certified internist and preventative cardiologist, designed The Mojito Diet, a foolproof plan developed to help you lose weight and improve your heart health, without the roadblocks that make you quit halfway. Based on the latest science, yet designed for real-world results, The Mojito Diet combines principles from the most effective diets—low-carb and intermittent fasting—into a unique and powerful 14-day plan that targets fat without causing carb cravings or hunger pangs. In two simple, straightforward steps, you’ll not only lose weight but also improve your heart health, and be able to reward yourself with a refreshing mojito at least twice a week! After reaching your goal weight, Dr. Juan eases you into his Mojito Maintenance Plan, designed to help you easily integrate healthy eating habits into your daily routine to keep the weight off con gusto. Complete with motivating tips, inspiring success stories, an easy-to-follow meal plan, and 75 delicious recipes bursting with Latin flavor, The Mojito Diet will transform your health, one sip at a time. ¡Salud!
La Mojito Diet: El método para bajar de peso en 14 días sin estrés y sin perderte la fiesta (Atria Espanol)
by Juan RiveraConcebida por el cardiólogo e internista Dr. Juan Rivera, quien entrenó en el Hospital de Johns Hopkins y ha ayudado a cientos de miles de individuos a bajar de peso, La Mojito Diet es un plan de 14 días que lo ayudará a perder libras, tener mayor movilidad y a obtener una mejor salud—todo mientras continúa disfrutando su vida. <P><P>Al Dr. Juan Rivera le han dado todas las excusas: “No puedo dejar mis antojitos y gustazos”. “No soporto las punzadas de hambre”. “¡Vivimos en Miami, por el amor de Dios! ¡No me pida que sacrifique a mis mojitos!” <P><P>Después de muchas de estas conversaciones, el Dr. Juan creó La Mojito Diet. Diseñado para ayudarte a ver resultados duraderos en tan solo 14 días, La Mojito Diet combina en dos pasos sencillos los mejores consejos disponibles sobre la pérdida de peso —reducir el consumo de carbohidratos e incorporar el ayuno intermitente— en este plan único y efectivo para quemar grasa y mejorar tu salud del corazón sin darte la ansiedad por comer carbohidratos o sentirte con hambre. <P><P>Incluyendo motivadores consejos, inspiradores testimonios de éxito, 75 deliciosas recetas con sabor latino y un plan de alimentación, La Mojito Diet te brinda las herramientas que necesitas para para poder transformar tu salud y fácilmente conservar tu peso ideal con gusto.
Molecular and Cellular Biology of the Vitamins
by George F.M. BallMolecular and Cellular Biology of the Vitamins is a key resource describing how vitamins function as physiologically active molecules at the cellular level. The contents of the book are divided into four sections including a thorough introduction; biological perspectives; fat-soluble vitamins; and water-soluble vitamins. Vitamin chapters cover information on chemical structures; intestinal absorption; plasma transport and metabolism; biochemical and physiological actions; regulations of gene expression; immunological properties; deficiency-related diseases. The 'perspectives' chapters facilitate the understanding of vitamin biology; including the theory of biochemistry, physiology, endocrinology, molecular genetics, and immunology.Features· Facilitates learning and understanding through a logical flow of information.· Discusses vitamin 'behavior' across a wide range of biological disciplines.· Discusses immunological and deficiency-related diseases including coronary artery disease, diabetes and cancer; and potential toxicity.Molecular and Cellular Biology of the Vitamins appeals to those involved in vitamin research or teaching, postgraduate students studying nutrition or health-related topics, health practitioners, and scientists.
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
by Hervé ThisHervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Hervé This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table Perspectives on Culinary History)
by Hervé This&“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.&”—Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.Molecular Gastronomy is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes. &“A captivating little book.&”—Economist &“This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.&”—Saveur &“Will broaden the way you think about food.&”—The New York Sun &“A wonderful book . . . it will appeal to anyone with an interest in the science of cooking.&”—O Chef
Molecular Interventions in Lifestyle-Related Diseases
by Midori Hiramatsu Toshikazu Yoshikawa Lester PackerThe Japanese Ministry of Health, Labor and Welfare, officially recognizing that various risk factors for disease are present in our environment, has proposed the concept of lifestyle-related diseases. These include those diseases that are tied to such lifestyle choices as excessive alcohol consumption, cigarette smoking, exposure to stress, and poo
Molecular Mechanisms in Nutritional Epigenetics (Epigenetics and Human Health #12)
by Luis M. VaschettoThis volume in the Epigenetics and Human Health series explores the intersection of diet and epigenetic modifications. It provides the reader with the latest research on how diet can influence our genetic and epigenetic profiles, thereby affecting our health and susceptibility to disease. In recent years, the field of nutritional epigenetics/nutri-epigenetics has expanded significantly, shedding light on how environmentally-driven epigenetic pathways can be modulated through nutrition and eating habits. The book provides a comprehensive introduction to the various epigenetic mechanisms affected by dietary compounds and focuses on specific topics such as the relationship between diet and the gut microbiome, the impact of diet on cardiovascular disease and psychopathology and the role of diet in pregnancy. Written by an international team of experts, this book reveals the molecular mechanisms underlying the influence of diet on epigenetic modifications and discusses the prospect of personalized medicine using dietary strategies to promote well-being and protect against diseases. The book is aimed at researchers and students in the fields of human nutrition, genetics, and medicine.
Molecular Mechanisms of Action of Functional Foods and Nutraceuticals for Chronic Diseases: Volume II (Nutraceuticals)
by Shima Abdollahi Syam Mohan Yashwant V. PathakThere has been a global rise in the incidence of chronic illnesses, which may be partially attributed to the lengthening of the average human lifespan. Functional foods and nutraceuticals have a potential role to play in the development and maintenance of health. They can assist the body in its battle against inflammation and chronic illnesses.Molecular Mechanisms of Action of Functional Foods and Nutraceuticals for Chronic Diseases addresses the effects and mechanism of functional foods in relation to chronic diseases such as obesity, cardiovascular diseases, diabetes, cancer, etc. This volume, like the first volume Applications of Functional Foods and Nutraceuticals for Chronic Diseases, inspires new thought processes and a paradigm shift in research and development.Key Features: Discusses the molecular mechanism of action, the range of toxicities exerted by these food components for functional foods for addressing chronic conditions Enhances scientists and industrial personnel knowledge of functional foods and in the management of chronic diseases Presents research on the role of functional foods/nutraceuticals in preventing and treating chronic diseases through epigenetic modulation Explores various subjects such as epigenetics, immunological, metabolic, technological and neurodenerative aspects affected by functional foods in chronic diseases The world’s leading wellness centers for chronic diseases are using functional foods and nutraceuticals in their practice and discovering their useful applications, and this second of two volume set is another great reference for practitioners, scientists, and clinicians in the management of chronic diseases. Contributors hail from different geographical locations around the world and have many years of research and scholarly experience in functional foods, nutraceuticals, and biology.
Molecules of Emotion: The Science Behind Mind-Body Medicine
by Candace B. PertThe bestselling and revolutionary book that serves as a &“landmark in our understanding of the mind-body connection&” (Deepak Chopra, MD).Why do we feel the way we feel? How do our thoughts and emotions affect our health? In her groundbreaking book Molecules of Emotion, Candace Pert—an extraordinary neuroscientist who played a pivotal role in the discovery of the opiate receptor—provides startling and decisive answers to these and other challenging questions that scientists and philosophers have pondered for centuries. Pert&’s pioneering research on how the chemicals inside our bodies form a dynamic information network, linking mind and body, is not only provocative, it is revolutionary. By establishing the biomolecular basis for our emotions and explaining these scientific developments in a clear and accessible way, Pert empowers us to understand ourselves, our feelings, and the connection between our minds and our bodies—or bodyminds—in ways we could never possibly have imagined before. From explaining the scientific basis of popular wisdom about phenomena such as "gut feelings" to making comprehensible recent breakthroughs in cancer and AIDS research, Pert provides us with an intellectual adventure of the highest order. Molecules of Emotion is a landmark work, full of insight and wisdom and possessing that rare power to change the way we see the world and ourselves.
Mollie Katzen's Sunlight Cafe: Breakfast Served All Day
by Mollie KatzenBreakfast is back! And Mollie Katzen's Sunlight Café offers tasty, protein-rich, meatless breakfasts to boost your energy level and get you going first thing in the morning--or any time of the day. Mollie Katzen provides simple, mouth-watering, healthful recipes and menus for every day of the week, whether you are preparing a sit-down brunch for ten, breakfast-on-the-go for kids running late, a light bite after a late night, or a luxurious breakfast in bed. Lavishly illustrated throughout with Mollie's luminous paintings, Mollie Katzen's Sunlight Café is divided into 12 chapters of breakfast fare, including yogurt and cheese, griddled foods, muffins and biscuits, eggs and tofu, whole grain cereals, homemade breakfast bars and coffee cakes, puddings and custards--and much more. In addition to showing you exactly how to make the perfect omelet or the crispiest waffles, Mollie offers irresistible recipes that range from the familiar Winter Fritata with Red Onions, Red Potatoes, and Goat Cheese, to the favorite Gingerbread Pancakes, to the surprising Basmati Almond Muffins, and on to irresistible Crispy Southwest Polenta Hash. And Mollie's energy-packed Peanut Butter Chocolate Chip Oatmeal Protein Bars are certain to become a ray of sunshine in any kitchen. Accessibility Advisory: Some of the fractions are displayed as images rather than text.
Molly Moon's Homemade Ice Cream
by Molly Moon-Neitzel Christina SpittlerWhen Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle. So much so that they've been happily lining up for a cone or signature sundae ever since, and now you can make her delicious ice creams, sorbets, and toppings at home! Arranged in the book by season--with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising--you will find recipes for most flavors imaginable and even those a little unimaginable. From childhood favorites to avant-garde, adult-only fare, including the classic Vanilla Bean to the exotic Cardamom to the adventurous Balsamic Strawberry and the comforting Maple Bacon (try a scoop on oatmeal for a special winter breakfast treat!), these ice creams and sorbets are both simple and fun to make. Of course, they're even more fun to eat!
Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm
by Molly YehWINNER OF THE JUDGES' CHOICE IACP COOKBOOK AWARDIn 2013, food blogger and classical musician Molly Yeh left Brooklyn to live on a farm on the North Dakota-Minnesota border, where her fiancé was a fifth-generation Norwegian-American sugar beet farmer. Like her award-winning blog My Name is Yeh, Molly on the Range chronicles her life through photos, more than 100 new recipes, and hilarious stories from life in the city and on the farm.Molly’s story begins in the suburbs of Chicago in the 90s, when things like Lunchables and Dunkaroos were the objects of her affection; continues into her New York years, when Sunday mornings meant hangovers and bagels; and ends in her beloved new home, where she’s currently trying to master the art of the hotdish. Celebrating Molly's Jewish/Chinese background with recipes for Asian Scotch Eggs and Scallion Pancake Challah Bread and her new hometown Scandinavian recipes for Cardamom Vanilla Cake and Marzipan Mandel Bread, Molly on the Range will delight everyone, from longtime readers to those discovering her glorious writing and recipes for the first time.
Molto Gusto: Easy Italian Cooking
by Mario Batali Mark LadnerMolto Gusto is a glorious collection of mouth-watering recipes for pizza, pasta, and more from Mario Batali’s famed Otto Enoteca Pizzeria in New York City. Chef and restaurateur Batali—a fixture on the Food Network and bestselling author of Italian Grill and Molto Italiano—has been named by Fortune magazine as one of the “100 most recognized personalities in the U.S.” With Molto Gusto, Mario Batali takes food lovers on a spectacular culinary journey—from antipasti to gelati—with nearly 100 scrumptious recipes for “Easy Italian Cooking” and gorgeous full-color photographs.
The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket
by Katie WorkmanIntroducing the lifesaving cookbook for every mother with kids at home—the book that solves the 20 most common cooking dilemmas. What’s your predicament: breakfast on a harried school morning? The Mom 100’s got it—Personalized Pizzas are not only fast but are nutritious, and hey, it doesn’t get any better than pizza for breakfast. Kids making noise about the same old lunch? The Mom 100’s got it—three different Turkey Wraps, plus a Wrap Blueprint delivers enough variety to last for years.Katie Workman, founding editor in chief of Cookstr.com and mother of two school-age kids, offers recipes, tips, techniques, attitude, and wisdom for staying happy inthe kitchen while proudly keeping it homemade—because homemade not only tastes best, but is also better (and most economical) for you. The Mom 100 is 20 dilemmas every mom faces, with 5 solutions for each: including terrific recipes for the vegetable-averse, the salad-rejector, for the fish-o-phobe, or the overnight vegetarian convert. “Fork-in-the-Road” variations make it easy to adjust a recipe to appeal to different eaters (i.e., the kids who want bland and the adults who don’t). “What the Kids Can Do” sidebars suggest ways for kids to help make each dish.
Mom and Me in the Kitchen: Memories Of Our Mothers' Kitchen (Fix-it And Forget-it Ser.)
by Phyllis Pellman GoodSo what do you remember about your kitchen as you were growing up? What all went on there besides cooking and dishwashing? Did your mom preside-and how did you know it was her domain? Mom and Me in the Kitchen is filled with choice stories from bestselling cookbook author, Phyllis Pellman Good, along with her selection of stories and memories from the thousands of followers of the Fix-It and Forget-It.com blog and Facebook page. The memories and stories are deliciously entertaining! And they cover these subjects: What mealtime was like in my childhood home. Who cooked. What foods we each anticipated. What happened to picky eaters. Did everyone sat down and eat together? What we talked about. Kitchen accidents and embarrassing moments. Was Mom home? Who was involved. What happened. A special meal that Mom made for me. What was on the menu. Why I'll never forget it. How I learned to cook. It was all because of Mom. Or, it was all because Mom wasn't there. The first meal I made. What I learned never to do again. If I could go back to one time in the kitchen with Mom while I was growing up ... What happened. Why that time still stands out to me. Good chance you'll laugh and cry. Guaranteed that you'll revisit your own growing-up kitchen. And think about life with your kids in the kitchen. These personal stories and tenderly told memories include choice recipes from some cherished moms!
Mom Knows Best
by Gooseberry PatchExclusively designed by Gooseberry Patch. Over 200 easy recipes shared by modern moms, plus tips for serving up meals kids will love. You can't miss with chapters like Grab & Go Breakfasts, Brown-Bagging It, Healthy Bites for Snacking, Dinners for the Daily Dash, Kids in the Kitchen and Sweet Treats. Features recipes with easy-to-understand directions, using ingredients you probably already have in the cupboard. Lots of cooking & shopping tips, kitchen shortcuts and serving ideas.
Mommy and Me Start Cooking
by DKCook and learn together with Mommy and Me Start Cooking. Full of fun activities such as experiencing food with all five senses, designing dishes, and performing kitchen experiments, plus an introduction to measurements associated with cooking, this is the perfect cookbook for children who want to join their parents in the kitchen. Readers will learn about staple ingredients such as eggs, flour, and chocolate. They will find out what is inside an egg, where vegetables grow, how flour is made, and more. Mommy and Me Start Cooking will educate and entertain, and is a fun way for families to spend time together.
Mommy Made and Daddy too!: Home Cooking For A Healthy Baby & Toddler - (Revised Edition)
by David Kimmel Suzanne Goldenson Martha KimmelEveryone loves a home-cooked meal--even babies and toddlers! Experts agree that homemade baby food is the healthiest way to feed young children. By making their own baby food, parents can drastically reduce the sugar, salt, artificial colors, fillers, additives, and preservatives in their child's diet. And now making baby food from scratch has never been easier--with this practical, user-friendly cookbook by Martha and David Kimmel, founders of the phenomenally successfulMommy Made*line of baby and toddler food. Updated for a special 10th anniversary edition,Mommy Made*is filled with 140 easy-to-make recipes that are perfect for introducing your baby to wholesome solid foods. These delicious, kid-tested dishes--which include finger foods, shakes and smoothies, snacks on the go, spoonable treats, and a variety of table dishes--were created with your baby's special nutritional needs in mind, and will help your child establish healthful eating habits that will last a lifetime. Mommy Made*also includes: Nutrition advice from birth to three years--incorporating guidelines from the American Academy of Pediatrics A blueprint for when and how to get your baby started on solid food Answers to parents' most frequently asked questions: from milk and protein needs to determining portion size, preventing "hunger strikes," and detecting food allergies Tips on pureeing, straining, and mashing, as well as storage, thawing and reheating, and using the microwave A handy nutrition glossary, food pyramid, and list of helpful websites And much more!
Mommy Mixology
by Janet FrongilloDO JUICE BOXES COME IN MOJITO? Motherhood is "memorable," but all too often for its calamities. Fortunately, Mommy Mixology shares stories, sympathies, and some strong drinks to keep you laughing through it all.Sitcom housewives like June Cleaver and Carol Brady made mothering look like constant joy, but most moms know the reality is far from simple. Getting through the motherhood years will take a good sense of humor and a few cocktails:* When your little darling starts to pick up on-and repeat!-every word you say, clean up your language with a Son of a Beach. * When that budding Georgia O'Keeffe uses her skills to redecorate the home in permanent ink, clean up while sipping a Markerita. * When your toddler digs in his heels and comes back with "NO!" 367 times, shake it off with a refreshing NO!Jito. * When your 3-year-old pushes down his Pull-Ups and learns the difference between boys and girls, sit back and laugh with a Penis Colada. * When you pack the car with 99 diapers and 3 pounds of Goldfish, put your feet up at the end of the trip and enjoy a well-earned Long Drivin' Iced Tea.
Momofuku: A Cookbook
by David Chang Peter MeehanWith 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.