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Soda Politics: Taking on Big Soda (and Winning)
by Marion Nestle Mark Bittman Neal BaerSodas are astonishing products. Little more than flavored sugar-water, these drinks cost practically nothing to produce or buy, yet have turned their makers - principally Coca-Cola and PepsiCo - into a multibillion-dollar industry with global recognition, distribution, and political power. Billed as "refreshing," "tasty," "crisp," and "the real thing," sodas also happen to be so well established to contribute to poor dental hygiene, higher calorie intake, obesity, and type-2 diabetes that the first line of defense against any of these conditions is to simply stop drinking them. Habitually drinking large volumes of soda not only harms individual health, but also burdens societies with runaway healthcare costs. So how did products containing absurdly inexpensive ingredients become multibillion dollar industries and international brand icons, while also having a devastating impact on public health? In Soda Politics, Dr. Marion Nestle answers this question by detailing all of the ways that the soft drink industry works overtime to make drinking soda as common and accepted as drinking water, for adults and children. Dr. Nestle, a renowned food and nutrition policy expert and public health advocate, shows how sodas are principally miracles of advertising; Coca-Cola and PepsiCo spend billions of dollars each year to promote their sale to children, minorities, and low-income populations, in developing as well as industrialized nations. And once they have stimulated that demand, they leave no stone unturned to protect profits. That includes lobbying to prevent any measures that would discourage soda sales, strategically donating money to health organizations and researchers who can make the science about sodas appear confusing, and engaging in Corporate Social Responsibility(CSR) activities to create goodwill and silence critics. Soda Politics follows the money trail wherever it leads, revealing how hard Big Soda works to sell as much of their products as possible to an increasingly obese world. But Soda Politics does more than just diagnose a problem - it encourages readers to help find solutions. From Berkeley to Mexico City and beyond, advocates are successfully countering the relentless marketing, promotion, and political protection of sugary drinks. And their actions are having an impact - for all of the hardball and softball tactics the soft drink industry employs to maintain the status quo, soda consumption has been flat or falling for years. Health advocacy campaigns are now the single greatest threat to soda companies' profits. Soda Politics provides readers with the tools they need to keep up pressure on Big Soda in order to build healthier and more sustainable food systems.
Sodium Intake in Populations
by Institute of Medicine Brian L. Strom Board on Population Health and Public Health Practice Food and Nutrition Board Maria Oria Ann L. Yaktine Committee on the Consequences of Sodium Reduction in PopulationsDespite efforts over the past several decades to reduce sodium intake in the United States, adults still consume an average of 3,400 mg of sodium every day. A number of scientific bodies and professional health organizations, including the American Heart Association, the American Medical Association, and the American Public Health Association, support reducing dietary sodium intake. These organizations support a common goal to reduce daily sodium intake to less than 2,300 milligrams and further reduce intake to 1,500 mg among persons who are 51 years of age and older and those of any age who are African-American or have hypertension, diabetes, or chronic kidney disease. A substantial body of evidence supports these efforts to reduce sodium intake. This evidence links excessive dietary sodium to high blood pressure, a surrogate marker for cardiovascular disease (CVD), stroke, and cardiac-related mortality. However, concerns have been raised that a low sodium intake may adversely affect certain risk factors, including blood lipids and insulin resistance, and thus potentially increase risk of heart disease and stroke. In fact, several recent reports have challenged sodium reduction in the population as a strategy to reduce this risk. Sodium Intake in Populations recognizes the limitations of the available evidence, and explains that there is no consistent evidence to support an association between sodium intake and either a beneficial or adverse effect on most direct health outcomes other than some CVD outcomes (including stroke and CVD mortality) and all-cause mortality. Some evidence suggested that decreasing sodium intake could possibly reduce the risk of gastric cancer. However, the evidence was too limited to conclude the converse--that higher sodium intake could possibly increase the risk of gastric cancer. Interpreting these findings was particularly challenging because most studies were conducted outside the United States in populations consuming much higher levels of sodium than those consumed in this country. Sodium Intake in Populations is a summary of the findings and conclusions on evidence for associations between sodium intake and risk of CVD-related events and mortality.
Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe
by Ana Sortun Maura KilpatrickA charming collection of 100 recipes from Cambridge's Sofra Bakery and Cafe, showcasing modern Middle Eastern spices and flavors with exotic yet accessible sweet and savory dishes geared toward everyday cooking and entertaining.Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their uber-popular cafe and bakery, Sofra. In their first cookbook together, the two demystify and explore the flavors of this popular region, creating accessible, fun recipes for everyday eating and entertaining. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers, Eggplant Manoushe with Labne and Za'atar, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East.From the Hardcover edition.
Sofreh: A Contemporary Approach to Classic Persian Cuisine: A Cookbook
by Theresa Gambacorta Nasim AlikhaniThe much-anticipated cookbook—an exquisite collection of Persian recipes—from the James Beard–nominated chef of Sofreh, one of Brooklyn&’s most acclaimed restaurants."I got lost in the flavors of Nasim&’s mint oil, saffron rice pudding, and meltingly tender chicken stew laced with sweet-tart flavors from Pink Lady Apples and sour cherries. Her naan e-barbari is the best!" —Suzy Karadsheh, New York Times best-selling author of The Mediterranean Dish CookbookGrowing up in Isfahan, a province in central Iran, Nasim Alikhani was a passionate cook from childhood, spending the first years of her life in the kitchen alongside her mother. And so, when she departed after the revolution it was by re-creating the dishes of her youth that she was able to feel connected to her home. After decades of cooking for friends and family, at the age of fifty-nine she opened Sofreh restaurant in Brooklyn, to share the food and warm culture of her native Iran with a wider circle.Now, in her first cookbook, Alikhani offers her readers what she has lovingly been providing for those who know her and who eat in her restaurant: the true tastes of Iran. Here is the timeless, soul-satisfying food of Persia, with its trademark bold herb and spice flavors, succulent, savory stews and stuffed meats, vast bounty of brightly pickled vegetables and fresh fruits, and much, much more.Containing more than 120 recipes, Sofreh brings together traditional Iranian dishes and modern Sofreh favorites.Sour Cherry RiceRoasted Cauliflower with Shallot Yogurt and PistachiosSour Chicken StewRosewater and Cardamom Custardand, of course, everything you need to create a true Iranian breakfast spread at homeA joyous celebration of one of the world&’s great cuisines, this essential guide will delight home cooks everywhere.
Soft Foods For Easier Eating Cookbook: Easy-to-follow Recipes For People Who Have Chewing And Swallowing Problems
by Sandra Woodruff Leah Gilbert-Henderson<P>Millions of patients are unable to eat normally. <P>Most hospitals simply puree whatever food they are cooking.<P> The result is not very appetizing, so many people refuse to eat thereby making it impossible to obtain adequate nutrition. <P>This book is an easy to follow guide designed to provide maximum nutrition and taste with minimum discomfort.
Soggy Like Cush Cush (A Picture Book Celebration of Creole Culture for Kids)
by Karly PierreA gloomy, rainy day is turned upside down when Grandmoman takes Petite Marie on an adventure through town. Celebrate joy, creole culture, community, and the love of a wonderful grandparent in this gorgeous story about making every day count.Rain falls outside an old Louisiana Creole house until the ground is as soggy as a bowl of cush cush. Petite Marie thinks she's going to have to spend all day indoors, but Grandmoman takes Petite Marie on an unexpected journey around town. Soon, Petite Marie is having a magical day filled with friends, delicious creole cooking, and a lot of care and kindness. With the help of Grandmoman she discovers that any day can be beautiful, no matter the weather.
Soil Organisms: Deciphering the Life Beneath Our Feet (SpringerBriefs in Microbiology)
by Munir Ozturk Abrar Yousuf Moonisa Aslam Dervash Mohammad Amin BhatSoil biota is an important and fundamental part of terrestrial ecology. The soil organisms include all those life forms which pass significant proportion of their life within a soil profile. The range of organisms may vary from microscopic entities to a macro level organisms. These organisms are the hidden beauties which take up the task of food chain regulation, organic matter decomposition, and nutrient enrichment of soil. Soil organisms can be grouped into three classes viz; chemical engineers (bacteria,fungi and protozoans), biological regulators (small soil invertebrates like nematodes and mesofauna) and ecosystem engineers (large soil invertebrates and small mammals). These creatures are mainly regulated by certain physical and biological factors. The physicochemical characteristics of soil can determine its biological diversity which influences the regulatory services in an ecosystem. This book showcases the mechanisms of biological dynamics at micro, meso and macro scales of the soil organisms. The introductory chapters of this book focus on understanding the faunistic diversity and its significance in soil, bioindicators in assessment of soil quality, consequences of various stressors on soil, highlighting the eves and odds associated with agricultural industry vis-à-vis environmental pollution and the possible influences on soil biota. Remaining chapters focus on the fungal internet, ecosystem cybernetics, and the potential remedial technologies for soil conservation, and novel remediation strategies to deal with degraded soils.
Soil Sisters
by Lisa KiviristWomen in agriculture are sprouting up in record numbers, but they face a host of distinct challenges and opportunities. Blending What Color is Your Parachute-style career advice with sustainable agriculture practices viewed through a gender lens, Soil Sisters provides a wealth of invaluable information for fledging female farming entrepreneurs.The first manual of its kind, this authoritative and comprehensive blueprint presents practical considerations from a woman's perspective, covering everything from business planning to tool use and ergonomics to integrating children and family in farm and field operations. Key topics include: Finding your niche: mid-life encore careers, younf and beginning, Boomerangs, and more From concept to crop: diversified farm start-up basics Resources, grants, and loans available especially for women farmers.Soil Sisters also contains case studies, inspirational ideas, and savvy advice nuggets from over one hundred successful women farmers and advocates. Targeted specifically to members of the fastest-growing demographic in local agriculture, this highly readable guide is practical and pragmatic "Chick Lit" for today's food scene. Lisa Kivirist is Senior Fellow, Endowed Chair in Agricultural Systems at the Minnesota Institute for Sustainable Agriculture and a national advocate for women in sustainable agriculture. She founded and directs the Rural Women's Project of the Midwest Organic Sustainable Education Service, an award-winning initiative championing female farmers and food-based entrepreneurs. Together with her husband, John Ivanko, Lisa is co-author of Homemade for Sale, Farmstead Chef, ECOpreneuring, and Rural Renaissance. Lisa and her family run Inn Serendipity Farm and Bed & Breakfast, completely powered by the wind and sun in the rolling green hills of southern Wisconsin.
Soil and Sacrament
by Fred BahnsonPart spiritual quest, part agricultural travelogue, this moving and profound exploration of the joy and solace found in returning to the garden is inspiring and beautiful.After he graduated from Duke Divinity School, Fred Bahnson underwent an agrarian conversion. Trading the pulpit for the plough, Bahnson helped start a community garden in Cedar Grove, North Carolina--a town struggling under an unspoken racial divide. As Anathoth Community Garden slowly cultivates a new future as a progressive multi-racial society, Bahnson is likewise transformed from shy and self-effacing to a charismatic leader. His time at Anathoth becomes the impetus for a road trip spent visiting different faith-based agrarian groups, one for each season--from a community of Roman Catholic monks who pursue a life of contemplation while harvesting rare mushrooms on a Southern plantation, to a Jewish organic farm in the Berkshires, where he and other young people learn the agrarian arts of ancient Israel right in Connecticut. Recently appointed director of Wake Forest University School of Divinity's pioneering Food, Faith, and Religious Leadership Initiative, Bahnson is the perfect guide on this lyrical and inspiring journey. Through his travels across the country and into his own past, Bahnson comes to see "how our yearning for real food is inextricably bound up in our spiritual desire to be fed" and discovers how rituals of cultivation can become a powerful source of community and purpose.
Solid Starts for Babies: How to Introduce Solid Food and Raise a Happy Eater
by Solid StartsThe definitive guide to introducing real food to babies—from the board-certified pediatric feeding pros trusted by millions of parents around the world.Led by a multidisciplinary team of licensed pediatric feeding professionals, Solid Starts has emerged as the go-to resource for modern families searching for a research-based approach to solid food introduction to babies. In their debut book, they debunk the myth that &“baby food&” is necessary and show how, from the moment that baby is ready to begin the transition from breast or bottle to solid food, baby can enjoy almost any food—the same food that you want to eat—with some basic safety modifications. In this book, they share:• How to cultivate curiosity, build trust at the table, and get out of the way at mealtime so babies can do what they were born to do: eat.• How the early introduction to many flavors and textures before age one builds baby's palate and familiarity with food before the opinionated toddler years.• Why food need not be pureed and why six-month-old babies are developmentally capable of eating real food.• Why allowing baby to grab, hold, and eat food on their own maximizes sensory motor learning, fosters problem-solving skills, and can actually decrease the risk of choking.• The nutritional, developmental, and psychological benefits to sharing the same food that you like to eat with baby.• Techniques and guidance for sharing family meals with baby during each development window, from four months of age through early toddlerhood.• The latest evidence on choking, safety, food allergens, nutrition, food shapes and sizes, and how recommendations are rapidly changing. With practical, research-backed strategies, Solid Starts for Babies helps parents nurture confidence and sets up families for mealtime joy.
Solo Suppers: Simple Delicious Meals to Cook for Yourself
by Joyce GoldsteinFrom a James Beard Award–winning chef, doable dishes that are fun for one: &“With this book as a guide, it&’s easy to eat well when you&’re home alone.&” —San Francisco Chronicle Skip the takeout—from hearty recipes like Spicy Tortilla and Lime Soup and Tuscan Style Rib-Eye Steak with Rosemary and Garlic, to dressed-up salads and seasonal fruit gratins, each dish in this stellar collection is designed to serve one in style. Essential tips and techniques offer valuable advice on smart shopping for one and stocking the pantry. Numerous recipe variations take advantage of seasonal ingredients, while an array of sauces can turn that salmon fillet or lamb steak into a gourmet feast. When the good company is your own, Solo Suppers is the way to go. &“Clever tips [and] a slew of terrific recipes.&” —Publishers Weekly Includes color photographs
Solo: A Modern Cookbook for a Party of One
by Anita LoFrom the Michelin-starred chef and Iron Chef America and Top Chef Masters contestant—a hilarious, self-deprecating, gorgeous new cookbook—the ultimate guide to cooking for one. The life of a chef can be a lonely one, with odd hours and late-night meals. But as a result, Anita Lo believes that cooking and dining for one can, and should, be blissful and empowering. In Solo, she gives us a guide to self-love through the best means possible—delicious food—in 101 accessible, contemporary, and sophisticated recipes for home cooks. Drawn from her childhood, her years pent cooking around the world, and her extensive travels, these are globally inspired dishes from Lo’s own repertoire that cater to the home table. Think Steamed Seabass with Shiitakes; Smoky Eggplant and Scallion Frittata; Duck Bolognese; Chicken Pho; Slow Cooker Shortrib with Caramelized Endive; Broccoli Stem Slaw; Chicken Tagine with Couscous; and Peanut Butter Chocolate Pie—even a New England clambake for one. (Pssst! Want to share? Don’t worry, these recipes are easily multiplied!)
Solomon: The Lure of Wisdom
by Steven WeitzmanTradition has it that King Solomon knew everything there was to know--the mysteries of nature, of love, of God himself--but what do we know of him? Esteemed biblical scholar Steven Weitzman reintroduces readers to Solomon's story and its surprising influence in shaping Western culture, and he also examines what Solomon's life, wisdom, and writings have come to mean for Jews, Christians, and Muslims over the past two thousand years. Weitzman's Solomon is populated by a colorful cast of ambitious characters--Byzantine emperors, explorers, rabbis, saints, scientists, poets, archaeologists, trial judges, reggae singers, and moviemakers among them--whose common goal is to unearth the truth about Solomon's life and wisdom. Filled with the Solomonic texts of the Bible, along with lesser-known magical texts and other writings, this book challenges both religious and secular assumptions. Even as it seeks to tell the story of ancient Israel's greatest ruler, this insightful book is also a meditation on the Solomonic desire to know all of life's secrets, and on the role of this desire in world history.
Solve Your Skin Problems
by Patrick Holford Natalie SavonaYour skin reflects your health, so improving it from the inside out is vital. This practical guide outlines the diet and supplements that are crucial to correcting skin problems and rejuvenating the skin. Amonst many other things you will discover how diet can help you to detox for clear skin; conquer acne, cold sores and rashes; prevent skin cancer; heal psoriasis, eczema and dermatitis; and banish cellulite.
Som el que mengem
by Dr. Bartomeu Vicens SagreraUna guia d'estils de vida que combina la dieta GI + GL amb l'exercici físic per a la prevenció de l'obesitat, la síndrome metabòlica i la diabetis. Inclou 35 receptes per seguir la dieta, una taula amb els valors GI i GL de mes de 500 aliments i consells per fer exercici. El funcionament actual del dia a dia comporta dinar sovint fora de casa, tenir poc temps per cuinar en els sopars i moure's poc. En una paraula, comporta tenir uns hàbits que afavoreixen l'obesitat i, finalment, la diabetis. La dieta GI + GL (dels equivalents anglesos d'índex glucèmic i càrrega glucèmica) està basada en el control acurat dels hidrats de carboni que ingerim. A Som el que mengem, trobareu una explicació clara i precisa de com s'utilitzen l'índex glucèmic, l'índex insulínic i la càrrega glucèmica, amb consideracions complementàries sobre el consum de greixos, proteïnes i alcohol i nocions mínimes útils sobre la composició dels aliments i el funcionament dels processos que intervenen en la seva assimilació, així com dels mecanismes de l'obesitat i la diabetis.
Some Kind of Wonderful: A Cupcake Lovers Novella 3.5 (Cupcake Lovers #4)
by Beth CiottaThe Cupcake Lovers - a feel-good series of love, friendship and cake, for fans of Carole Matthews, Jenny Colgan, Debbie Johnson, Cressida McLaughlin and Cathy Bramley. Some Kind Of Wonderful is a dazzling novella in Beth Ciotta's delicious Cupcake Lovers series in which some things in life are too sweet to resist...Growing up in Sugar Creek, Maya Templeton and Zachary Cole were best friends. After high school, each went out into the world in search of adventure. Maya moved to Florida to explore her passion for baking and pastry-making, eventually establishing her own business: Cupcakes & Dreamscapes. Zach joined the military and became a Marine Scout Sniper. Now, after years apart, they're both going home for the holidays. They don't seem to have much in common anymore. In fact, Zach seems to have the hots for Maya's business partner. But when the two get stranded together during a blizzard, they are forced to reexamine their connection. Are Maya and Zach better off 'just friends' - just as they were when they were young? Or could it be that true love was there all along? Have yourself a scrumptious, small-town Christmas with this special Cupcake Lovers holiday novella, Some Kind of Wonderful!Don't miss the other irresistible novels in the Cupcake Lovers series: Fool For Love, The Trouble With Love, Anything But Love and In The Mood For Love.
Some Like It Hot: 50 Drinks to Warm Your Spirits
by Maren Caruso Holly Burrows Katie WalterAs the days get shorter and the nights grow colder, a nice hot drink is the next best thing to hibernating under the covers till spring. Here are 50 drink recipes--with or sans alcohol--that offer a great alternative to the usual holiday libations and are destined to spice up any gathering. Caramel Apple Sips come complete with a gooey, caramely-covered stir stick. Or instead of dessert guests can sip into something a little more comfortable--Pumpkin Potion No. 9 topped with ginger whipped cream. Sugarplum Punch packs a good-to-the-last-drop wallop while a calming Chai Spiced Tea provides the perfect complement to a book and an overstuffed chair. With equipment and ingredient tips and super ideas for fabulous garnishes, when the weather outside is frightful, the sensational sippables in Some Like It Hot are oh-so-delightful.
Some Like It Hot: Spicy Favorites from the World's Hot Zones
by Clifford A. Wright300 spicy recipes from some of the most flavorful and piquant cuisines.
Somebody Feed Phil the Book: Untold Stories, Behind-the-Scenes Photos and Favorite Recipes: A Cookbook
by Phil Rosenthal Jenn GarbeeNEW YORK TIMES BESTSELLER &“Wherever I travel, be it a different state, country, or continent, I always call Phil when I need to know where and what to eat. He&’s the food guru of the world.&” —Ray Romano The ultimate collection of must-have recipes, stories, and behind-the-scenes photos from the beloved Netflix show Somebody Feed Phil.Phil Rosenthal, host of the beloved Netflix series Somebody Feed Phil, really loves food and learning about global cultures, and he makes sure to bring that passion to every episode of the show. Whether he&’s traveling stateside to foodie-favorite cities such as San Francisco or New Orleans or around the world to locations like Saigon, Tel Aviv, Rio de Janeiro, Mexico City, or Marrakesh, Rosenthal includes a healthy dose of humor to every episode—and now to this book. In Somebody Feed Phil the Book, Rosenthal presents never-before-heard stories from every episode of the first four seasons of the series, along with more than sixty of viewers&’ most requested recipes from acclaimed international chefs and local legends alike (including Rosenthal&’s favorite sandwich finds from San Francisco to Tel Aviv), so you can replicate many of the dishes from the show right at home. There are also &“scripts&” from some of Rosenthal&’s video phone calls from the road with his family making this the ultimate companion guide for avid fans of the show as well as armchair travelers and adventurous at-home chefs.
Somethin' Outta Nothin': 100 Creative Comfort Food Recipes for Everyone
by Lorenzo EspadaLearn to make 100 delicious comfort food recipes outta nothin&’ with the debut cookbook from social media chef Lorenzo EspadaLorenzo Espada, aka @eatwitzo, has a slogan he lives by: Let's make somethin&’ outta nothin&’. Growing up, his mother and father always made a way out of nothing, whether it was making ends meet, making a good time out of a bad one, or simply just creating a good vibe out of thin air.Now, Zo cooks delicious comfort food recipes on social media for millions of people. But when he was beginning his culinary journey, he had no plan for what his next steps would be. With those five words ringing in his ears, he was able to make something out of nothing, by teaching himself to cook and growing his audience from the ground up. In his first full-length cookbook, he&’s sharing his delicious, creative twists on traditional comfort food classics, like Twice-Baked Loaded Chicken and Broccoli Potatoes, Crab Cake Stuffed Cheddar Biscuits, and Peach Cobbler Pound Cake, for the first time.Along the way, he provides tips and tricks for beginner chefs who are just starting to explore their skills in the kitchen. No matter where your own cooking journey takes you, Zo&’s going to teach you how to make somethin&’ outta nothin&’.
Something Old, Something New: Classic Recipes Revised
by Mimi Sheraton Tamar Adler Mindy DubinThe award-winning, bestselling author of An Everlasting Meal revives and improves classic recipes in a gorgeously illustrated cookbook.With An Everlasting Meal, Tamar Adler advocated for the pleasures of leftovers and the myriad uses of flavorful scraps, providing culinary tips for using food you might ordinarily throw away. In her new cookbook, Something Old, Something New, Adler continues her preservative quest by rekindling classic recipes. There were times past when cooking was careful, important, economical, inspired. Other than occasional kitschy throwbacks, however, like Deviled Eggs or Oysters Rockefeller, many dishes that first excited our palates have disappeared. Beneath their fussy garnishes, gratuitous sauces, and outmoded techniques, Adler unearthed great recipes worth reviving. In Something Old, Something New she presents over 100 she loves best. From Steak Diane to Peach Melba, Adler enlivens culinary classics with ample use of acid and herbs, simplified techniques, and contemporary ways of serving. Seasonal menus, complete with wine pairings suggested by sommelier Juliette Pope, gorgeous watercolor drawings by artist Mindy Dubin, and a foreword by influential food critic Mimi Sheraton, round out the beautiful package. Something Old, Something New is a unique culinary history, filled with delicious recipes and Adler’s smart, witty prose, a perfect present or aptly titled wedding gift; a book worth keeping.
Something Spectacular: The True Story of One Rockette's Battle with Bulimia
by Greta GleissnerGreta Gleissner, a longtime professional dancer, dreamed her whole life of becoming a Rockette. Then she became one-and she fell into the grips of a powerful eating disorder that began poison her life from the inside out. Something Spectacularis Gleissner’s raw, personal chronicle of the devastating effects bulimia exacts upon her life during her time as a Rockette. As her disorder takes over, she begins to lead a dual life: happy-go-lucky on the outside; tortured by obsessive, self-destructive voices on the inside. Immersed in an environment in which even talent is secondary to appearance, Gleissner hides her disorder by any means necessary-lying, cheating, and stealing with no regard for the consequences of her actions-until she hits rock bottom and is forced to face the truths behind her disease. Her intensive odyssey of self-discovery ultimately gives her the strength to reshape her self-image, embrace her sexuality, and break free of the malignant hold bulimia has on her life. The first book to give voice to the pervasive but often unaddressed problem of eating disorders in the dance industry,Something Spectacularis a gripping exposé of the insidious nature of eating-related diseases-and a profound account of one woman’s journey toward self-acceptance and recovery.
Something Sweet: 100+ Gluten-Free Recipes for Delicious Desserts
by Lindsay GrimesAn expert blogger in the world of baking shares 100+ recipes from her signature repertoire for gluten-free desserts.Spanning cookies, cakes, cupcakes, brownies, bars, pies, crisps, and no-bake treats including fudge and ice cream, this tantalizing collection will inspire home bakers of all ages everywhere. Lindsay Grimes—creator of the blog The Toasted Pine Nut, author of Cauliflower Power, and founder of a line of baking mixes, Good & Gooey—shares 100 of her fabulous recipes for desserts that just happen to be gluten free. With interest in gluten-free food and home baking at an all-time high, Lindsay&’s personal expertise and collection of goodies—which include cakes, cookies, fun projects for kids, and non-bake treats—bring a fresh perspective to this popular subject. Her signature recipes—like brownie brittle ice cream sandwiches, birthday crunch crumble, sweet oat fig galette, cherry pie shortbread bars—are accessible and tantalizing, sure to become new everyday favorites. 100+ RECIPES: Gluten-free recipes that will appeal to bakers of all levels looking for health-conscious inspiration LEARN FROM AN EXPERT: Expert advice and tips from the creator of The Toasted Pine Nut blog DELICIOUS, EASY & UNIQUE: Recipes are accessible and feature innovative flavors, modern ingredients, and striking presentations
Something Warm from the Oven: Baking Memories, Making Memories
by Eileen GoudgeA trove of classic recipes from the New York Times bestselling novelist Eileen Goudge One of six children, Eileen Goudge learned to bake at an early age, inspired by her mother, who made everything from scratch and baked all her own bread. She has fond memories of the banana cake, apple crisp, and baked Alaska she loved as a child, and many of her novels feature temptations in the form of sweets, from the fine chocolates of Such Devoted Sisters to the icebox cookies of One Last Dance. In this volume, Goudge collects the best of her mother&’s recipes, adds some of her own, and includes a few from friends and readers. She tells the story of each dish in mouthwatering detail, giving glimpses of her childhood and noting which treats are best for picnics, parties, and other special occasions. These are not difficult recipes, but they are brilliant, and each one is designed to soothe the soul as well as please the palate. This ebook features an illustrated biography of Eileen Goudge including rare photos from the author&’s personal collection.
Something for Dinner (Fountas & Pinnell Classroom, Guided Reading)
by Sara Palacios Dagney CharlesNIMAC-sourced textbook. Something for Dinner. Dad is making one of his children's favorite foods. What do you think it is?