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Paleolithic Diet: 50 Essential Recipes for Today's Busy Cook
by Adams MediaEverything® cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste you’ve spent all day in the kitchen. And now we’ve collected fifty of our most delicious and healthiest Paleolithic recipes. Here’s all you need to get started making satisfying dishes the way nature intended, from Breakfast Salad to Fried Avocado.
Paleovedic Diet: A Complete Program to Burn Fat, Increase Energy, and Reverse Disease
by Akil PalanisamyA groundbreaking total-body program that incorporates principles of Paleo nutrition, Ayurvedic medicine, and cutting-edge research. In The Paleovedic Diet, Dr. Akil Palanisamy, MD, offers a comprehensive roadmap to optimal health combining the most effective aspects of the Paleo diet with Ayurveda, the time-tested traditional medical system of India, and the latest scientific research. Making complex ideas understandable and accessible, Dr. Akil delivers a simple, customized diet and lifestyle program to fit your unique body type. Drawing upon on his extensive training and clinical experience, Dr. Akil skillfully separates fact from fiction, providing clarity on issues such as gluten sensitivity, misconceptions about carbs, meat-eating versus vegetarianism, good and bad fats, unknown superfoods (you’ll be surprised to see what’s included), nutritional supplements, and the critically important gut bacteria comprising your microbiome. The Paleovedic Diet provides definitive, practical guidance on what to eat, how to move, how to sleep, how to manage stress, and even how to breathe. Dr. Akil's revolutionary three-week program (with meal plan and recipes) utilizes delicious nourishing foods, powerful healing spices, and intensive detoxification techniques to help you transform your body and mind.
La Paleta Vegana: 50 Deliciosos Platos a Base de Plantas
by Maxwell HartIntroducción Bienvenido a «La paleta vegana - 50 deliciosos platos a base de plantas», un viaje culinario que celebra el vibrante y diverso mundo de la cocina libre de animales. En los años recientes, el veganismo ha ido en aumento no solamente por sus beneficios éticos y ambientales, sino también porque ofrece increíbles sabores y es de gran ayuda a la salud. Este libro va para todo el mundo. Ya seas un vegano con experiencia, un omnívoro curioso, o que solamente busques incorporar más comidas a base de plantas en tu dieta. En estas páginas encontrarás 50 recetas cuidadosamente seleccionadas que demuestran la belleza y versatilidad de los ingredientes veganos. Desde comidas abundantes hasta deliciosos postres, cada plato está hecho para tentar a tus papilas gustativas mientras que nutre a tu cuerpo. Te encontrarás con los platos favoritos típicos repensados con una vuelta vegana, así como innovadoras creaciones que resaltan el sabor natural de las frutas, vegetales, cereales y legumbres. La cocina es un arte, y con «La paleta vegana» te invitamos a que explores tu creatividad en ella. Si organizas una cena, preparas la comida para la semana, o simplemente buscas probar algo nuevo; este libro será una guía hacia esos deliciosos y saludables platos que todos aman. ¡Acompáñanos en esta sabrosa aventura y celebremos juntos el placer de cocinar y comer plantas!
Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas [A Cookbook]
by Fany GersonFrom the pure, radiant flavors of classic Blackberry and Spicy Pineapple to unexpectedly enchanting combinations such as Sour Cream, Cherry and Tequila, or Strawberry-Horchata, Paletas is an engaging and delicious guide to Mexico's traditional--and some not-so-traditional--frozen treats. Collected and developed by celebrated pastry chef Fany Gerson, this sweet little cookbook showcases her favorite recipes for paletas, those flavor-packed ice pops made from an enormous variety of fruits, nuts, flowers, and even spices; plus shaved ice (raspados) and aguas frescas--the delightful Mexican drinks featuring whole fruit and exotic ingredients like tamarind and hibiscus flowers. Whether you're drawn to a simple burst of fresh fruit--as in the Coconut, Watermelon, or Cantaloupe pops--or prefer adventurous flavors like Mezcal-Orange, Mexican Chocolate, Hibiscus-Raspberry, or Lime Pie, Paletas is an inviting, refreshing guide guaranteed to help you beat the heat.From the Hardcover edition.
Paletero Man
by Lucky DiazA vibrant picture book celebrating the strength of community and the tastes of summer from Latin Grammy-winning musician Lucky Diaz and celebrated artist Micah Player. <P><P> Ring! Ring! Ring! Can you hear his call? Paletas for one! Paletas for all! <P><P> What’s the best way to cool off on a hot summer day? Run quick and find Paletero José! <P><P> Follow along with our narrator as he passes through his busy neighborhood in search of the Paletero Man. But when he finally catches up with him, our narrator’s pockets are empty. Oh no! What happened to his dinero? It will take the help of the entire community to get the tasty treat now. <P><P> Full of musicality, generosity, kindness, and ice pops, this book is sure to satisfy fans of Thank You, Omu! and Carmela Full of Wishes. <P><P> Includes Spanish words and phrases throughout, an author’s note from Lucky Diaz, and a link to a live version of the Lucky Band’s popular song that inspired the book. <P><P><i>Advisory: Bookshare has learned that this book offers only partial accessibility. We have kept it in the collection because it is useful for some of our members. Benetech is actively working on projects to improve accessibility issues such as these.</i>
The Paley's Place Cookbook
by Kimberly Paley John Valls Vitaly PaleyNestled in a converted Victorian in Portland's trendy Northwest District, Paley's Place Bistro and Bar has been serving Vitaly Paley's creative, beautifully executed cooking for over a decade. Co-owner Kimberly Paley's joyous hospitality has helped make their restaurant into a West Coast destination. Both Paleys' unquenchable ardor for local, luscious, sustainably produced food and drink means the Paley's Place dining experience just keeps gets better. With characteristic generosity, Vitaly and Kimberly bring their elegant, soulful fare home in The Paley's Place Cookbook. Chapters on appetizers; soups, salads, and sandwiches; pastas and grains; fish and shellfish; meat, game, and fowl; vegetable side dishes; and desserts are complemented by extras, including a primer on putting together a knockout Oregon cheese course and a bevy of recipes for hand-crafted and seasonal cocktails. Wine pairings point the reader to well-matched styles and makers from the Pacific Northwest and France. Teaching the reader to create blissfully perfectdishes from the ground up, whether simple (Grilled Figs Wrapped in Prosciutto; Tomato-Bread Soup) or showy (Duck Wellington with Mole Sauce; Vegetable-Stuffed Morels with Green Garlic Confit and Parmesan Cream), the authors emphasize the building blocks of wonderful food: great ingredients and great technique. Throughout the book, the Paleys introduce us to some of the many skilled food producers who make the Pacific Northwest a culinary treasure trove, and also take us inside the chef's thought process as he creates and refines his recipes. Evocative photographs--of finished dishes, gorgeous local foodstuffs, and the people who produce the food that gives so much pleasure--round out this personal, passionate, enlightening, and utterly delicious cookbook.
The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest
by John Valls Kimberly Paley Vitaly PaleyNestled in a converted Victorian in Portland's trendy Northwest District, Paley's Place Bistro and Bar has been serving Vitaly Paley's creative, beautifully executed cooking for over a decade. Co-owner Kimberly Paley's joyous hospitality has helped make their restaurant into a West Coast destination. Both Paleys' unquenchable ardor for local, luscious, sustainably produced food and drink means the Paley's Place dining experience just keeps gets better. With characteristic generosity, Vitaly and Kimberly bring their elegant, soulful fare home in The Paley's Place Cookbook. Chapters on appetizers; soups, salads, and sandwiches; pastas and grains; fish and shellfish; meat, game, and fowl; vegetable side dishes; and desserts are complemented by extras, including a primer on putting together a knockout Oregon cheese course and a bevy of recipes for hand-crafted and seasonal cocktails. Wine pairings point the reader to well-matched styles and makers from the Pacific Northwest and France. Teaching the reader to create blissfully perfectdishes from the ground up, whether simple (Grilled Figs Wrapped in Prosciutto; Tomato-Bread Soup) or showy (Duck Wellington with Mole Sauce; Vegetable-Stuffed Morels with Green Garlic Confit and Parmesan Cream), the authors emphasize the building blocks of wonderful food: great ingredients and great technique. Throughout the book, the Paleys introduce us to some of the many skilled food producers who make the Pacific Northwest a culinary treasure trove, and also take us inside the chef's thought process as he creates and refines his recipes. Evocative photographs--of finished dishes, gorgeous local foodstuffs, and the people who produce the food that gives so much pleasure--round out this personal, passionate, enlightening, and utterly delicious cookbook.
The Palomar Cookbook: Modern Israeli Cuisine
by Layo Paskin Tomer AmediModern Israeli recipes influenced by flavors from Southern Spain, North Africa, and the Levant The Michelin Bib Gourmand-winning London restaurant The Palomar has won fans the world over for its elevated Middle Eastern cooking inspired by the colorful, flavorful cuisines of the region. From Beet Carpaccio with Burnt Goat Cheese and Date Syrup to Pork Belly Tajine with Ras el Hanout and Israeli couscous, these innovative dishes explore delicious ingredients like za’atar, labneh, pomegranate syrup, and tahini in everything from sharable mezze to dessert. Tucked in the middle of the book is a special cocktail section with a selection of stand-out concoctions such as Lion’s Milk and the Drunken Botanist. Brimming over with lively photographs, The Palomar Cookbook shares a new way to explore this acclaimed restaurant and its unique take on the vibrant foods of the Middle East.From the Hardcover edition.
The Palomar Cookbook: Modern Israeli Cuisine
by Layo Paskin Tomer AmediModern Israeli recipes influenced by flavors from Southern Spain, North Africa, and the Levant The Michelin Bib Gourmand-winning London restaurant The Palomar has won fans the world over for its elevated Middle Eastern cooking inspired by the colorful, flavorful cuisines of the region. From Beet Carpaccio with Burnt Goat Cheese and Date Syrup to Pork Belly Tajine with Ras el Hanout and Israeli couscous, these innovative dishes explore delicious ingredients like za’atar, labneh, pomegranate syrup, and tahini in everything from sharable mezze to dessert. Tucked in the middle of the book is a special cocktail section with a selection of stand-out concoctions such as Lion’s Milk and the Drunken Botanist. Brimming over with lively photographs, The Palomar Cookbook shares a new way to explore this acclaimed restaurant and its unique take on the vibrant foods of the Middle East.From the Hardcover edition.
Pamela Salzman's Quicker Than Quick: 140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less
by Pamela SalzmanPopular cooking instructor and author of Kitchen Matters shares her easy, healthy recipes and kitchen hacks that make home cooking a breeze -- without compromising flavor or nutrition. Pamela Salzman, beloved Los Angeles-based cooking instructor and author of Kitchen Matters, is back with a collection of quick, delicious meals that don't compromise on flavor or nutrition. In Quicker Than Quick, Pamela shares an arsenal of cooking class-tested, family-approved, easy, healthful recipes that will have you covered through breakfast, lunch, and dinner. These inventive sheet pan dinners, stovetop skillet meals, Instant Pot recipes, and quick versions of time-consuming comfort foods require minimal hands-on time and don't use exotic, hard-to-find ingredients. Equally useful are the techniques and tricks that teach you great ways to hack your meals, without sacrificing quality. With recipes customizable for a range of diets (vegan, vegetarian, gluten-free, dairy-free, grain-free, Paleo, and nut-free), as well as suggestions for how to repurpose almost every recipe in the book and general ideas for using up leftovers, Quicker Than Quick will make your cooking like a snap -- and your local fast food delivery obsolete.
Pan: Hecho en casa y con el sabor de siempre
by Xavier Barriga¿Quién no recuerda el sabor inconfundible de un pan recién hecho? Es hora de recuperar uno de nuestros alimentos básicos, lleno de sabores y aromas entrañables, que evoca la calidez del hogar, y que no debe faltar en una dieta equilibrada. Xavier Barriga, maestro panadero respetuoso con la tradición a la vez que innovador, nos propone volver a la elaboración artesanal del pan en casa, con recetas explicadas e ilustradas paso a paso, que están al alcance de todos. Desde panes rústicos, empanadas, panes integrales, con frutos secos o semillas, hasta panes de otros países, panes dulces o los clásicos de la bollería; en este libro encontrarás todo lo que necesitas saber para elaborar un pan de calidad, sano y con el sabor de siempre. Todo explicado con un lenguaje muy claro, ilustrado con esclarecedoras imágenes de cada paso, y con soluciones prácticas yefectivas a los principales problemas que pueden surgir en cualquier fase de la elaboración del pan. Además, el libro dedica un capítulo especial a los celíacos y a otras intolerancias. Siguiendo las claras instrucciones de este libro, está garantizaba la obtención de un pan bueno, apetecible y sobre todo, sano, muy sano.
Pan comido: Más recetas sin vergüenza
by Martín Berasategui David De JorgeRecetas sin postureo por David de Jorge y Martín Berasategui. Vuelve el dúo más querido de la cocina española con un libro de recetas prácticas, sin secretos y con mucha miga para nuestro menú diario. Una cocina sencilla, que contagia el buen rollo y el entusiasmo y convierte el mundo de la gastronomía en algo accesible y divertido. Huyendo de extravagancias, bobadas e ingredientes extraños, Martín Berasategui y David de Jorge nos dan las claves más deliciosas para sobrevivir a una vida ocupada. Ensaladas, sopas, cremas, carnes, salsas, aderezos, postres, arroces y pastas desfilan por este libro con el que preparar comida de verdad. Recetas disfrutonas para el siglo XXI.
Pan paso a paso: Un curso de pan para aprender de forma fácil todas las técnicas, recetas y trucos
by Ibán YarzaPan paso a paso es el nuevo y esperado libro-curso de Ibán Yarza, un manual que destila todo el saber acumulado tras más de una década enseñando a hacer pan casero, presentado de un modo asequible para todos los públicos. Una incontable variedad de formas, colores sabores e ingredientes nos abre la puerta al fascinante mundo del pan a través de 50 recetas de todo tipo: de rápidos panes sin fermentar a panes fermentados durante varios días; de panes cocidos en horno a sorprendentes panes cocidos al vapor, al baño maría, fritos u horneados en cazuela.La gran novedad de Pan paso a paso es su nueva metodología, que no se limita a enumerar las recetas del modo más habitual (panes blancos, panes integrales, masas dulces, etc.), sino que explora en profundidad todas las posibilidades de cada parte del proceso, de manera que es el propio pan el que se explica y el que dota al lector de los recursos necesarios para entender lo que está haciendo y disfrutar de cada momento.Cada receta desarrolla un concepto para que el lector comprenda de forma clara cuáles son las claves para tener éxito en la elaboración. En cada caso, se explican los puntos esenciales del proceso, se ofrecen variaciones y, además, se incluyen varios capítulos «Dr. Pan» en los que se detallan, con fotos y explicaciones, los errores más comunes y cómo solucionarlos.
Pan y Dulce: The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, and More)
by Bryan FordFrom star baker Bryan Ford, a "vast and vibrant" baker&’s guide to Latin America (Maurizio Leo, author of The Perfect Loaf), sharing the cultures and stories behind every recipe: artisan bread, pan dulce, cookies, pastries, and more. Bryan Ford, the acclaimed author of New World Sourdough and judge on Netflix's Blue Ribbon Baking Championship, is changing how the world bakes with recipes that are &“full of deep expertise&” yet &“unusually warm [and] friendly&” (New York Times). In Pan y Dulce he helps home bakers embrace the extraordinary world of Latin American baking and break free of Eurocentric approaches to the craft. Enter medialunas: full of tender layers, glazed with sugar. Alfajores sandwiched with dulce de leche. Fluffy conchas and pan de coco—and so much more:Golfeados, sweet-salty soft rolls twirled with queso de mano and drenched in syrup Flaky pastelitos stuffed with guavaCrisp empanadas filled with juicy chicken The fugazzeta, an addictive flatbread stuffed with cheese and topped with charred onions And all sorts of rustic loaves, from pan Cubano baked with a palm leaf to blue masa sourdough to gluten-free chocolate quinoa bread Ford delivers practical know-how alongside the history and culture behind each of 150 "mouthwatering" recipes (Pati Jinich, author of Treasures of the Mexican Table). This is an essential book for home bakers looking to expand their understanding of the craft—while tasting the best of México, Central America, South America, and the Caribbean.
Pan y salud: De los granos ancestrales al pan de hoy
by Xavier Barriga María Jesús CallejoXavier Barriga y María Jesús Callejo nos explican en este libro todo lo que hay que saber hoy en día sobre la preparación y el consumo saludable de pan. El pan es un alimento básico de nuestra dieta, aunque en los últimos decenios ha disminuido su consumo de forma injustificada. En este libro se hace un recorrido completo por el mundo del pan y los cereales y se pone en valor su contenido nutricional. En Pan y salud. De los granos ancestrales al pan de hoy se explica cómo han cambiado los hábitos alimentarios en España relativos al pan, cuánto pan debemos consumir según edad y sexo, se desvela en qué consisten las intolerancias al trigo, sobre todo la enfermedad celíaca. Además, revisa los diferentes tipos de cereales, desde los trigos ancestrales, como la espelta o el kamut®, a los llamados pseudocereales, como la quinoa. Se desglosa cómo se diferencian en cuanto a aporte nutricional y cuáles son aptos para los celíacos, todo ello ilustrado con exquisitas recetas para hacer pan en casa. Porque, sobre todo, este libro promueve el consumo de un pan sano y sabroso, un pan de calidad.
The Pancake
by Anita LobelThe adventures of a large and tasty pancake that does not want to be eaten!
The Pancake King
by Seymour Chwast Phyllis La FargeHenry Edgewood loves making pancakes. He makes them every day for breakfast, lunch, and dinner, and everyone in town knows his are the best. But when fame and fortune knock on the door, in the form of a TV appearance and an invitation to the White House, Henry, then far from family, friends, and school, learns that there's a lot more to pancakes than mixing flour, eggs, and milk. This revised edition of the 1971 classic is a humorous reminder to keep our eyes on what's most important, and it is sure to capture the fancy of anybody who's found themselves focused single-mindedly on a pursuit or passion and lost perspective of their priorities.
Pancakes: 72 Sweet and Savory Recipes for the Perfect Stack
by Adrianna AdarmeSimple, delicious, sweet and savory pancakes for any time of day.Who doesn't love a pancake? Celebrated in all cultures and made with variety of ingredients, they are the ultimate comfort food. When food-blogger-turned-cookbook author Adrianna Adarme first moved to L.A., she yearned for breakfasts that tasted like home, and so her pancake quest began. After mastering how to make the perfect fluffy buttermilk pancake recipe she was moved to experiment with different flavor combinations and unexpected toppings. The results are an outstanding collection of sophisticated and unusual pairings:*ginger pear, chai tea, and chocolate pistachio pancakes*cheddar bacon pancakes* smoked gouda potato pancakes* duck-fat pancakes* kimchi frittersPlus old favorites updated like:* banana bread pancakes* red velvet silver dollars* blueberry ricotta pancakesAll together, this is a wide-ranging collection of seventy-two sure-to-delight pancake recipes for breakfast, lunch, and dinner---each beautifully photographed in full color. Additionally, Adrianna give the low-down on how to achieve the perfect batter for basic buttermilk, vegan, and gluten-free pancakes. There is a section with recipes for delicious syrups, simple glazes, and fruit-based toppings.
Pancakes for Breakfast
by Tomie DePaola<P>This wordless picture book follows the trials of a little old lady who attempts to make pancakes for her breakfast. “The optimistic determination of the woman and the gentle humor of the illustrations make this an appealing book for the very young.” —School Library Journal <P>This title has been selected as a Common Core Text Exemplar (Grades K-1, Stories).
Pancakes in Paris: Living the American Dream in France
by Craig CarlsonParis was practically perfect...<P><P> Craig Carlson was the last person anyone would expect to open an American diner in Paris. He came from humble beginnings in a working-class town in Connecticut, had never worked in a restaurant, and didn't know anything about starting a brand-new business. But from his first visit to Paris, Craig knew he had found the city of his dreams, although one thing was still missing-the good ol' American breakfast he loved so much.<P> Pancakes in Paris is the story of Craig tackling the impossible-from raising the money to fund his dream to tracking down international suppliers for "exotic" American ingredients... and even finding love along the way. His diner, Breakfast In America, is now a renowned tourist destination, and the story of how it came to be is just as delicious and satisfying as the classic breakfast that tops its menu.
Pancakes Make People Happy: Over 75 Recipes
by Sharon Collins Charlotte Collins Courtney WadePancakes Make People Happy is a cookbook for everyone who loves pancakes. Gluten-free, vegan, vegetarian, and dairy-free recipes are included.The pancake is the classic comfort food! Just imagining a short-stack of flapjacks drizzled with maple syrup will bring a smile to anybody&’s face. But did you know that pancakes can be so much more?From savory, satisfying brunchtime fare to light, sweet desserts, pancakes are the perfect food to nourish body and soul.Pancakes Make People Happy features over 75 unique pancake recipes that are as easy to prepare as they are to love, including:• Old Fashioned Buttermilk Pancakes• Jalapeño Corn Fritter Pancakes• Crispy Risotto Pancake• Monte Cristo Pancakes• Citrus Mimosa Pancakes• Pancake Muffins• Eggnog Pancakes• Indian Chai Spice Pancakes• Christmas Tree Stack• Black Forest Pancakes With authors hailing from the Catskills area of upstate New York, the recipes are farm-fresh and wholesome. Pancakes Make People Happy has everything you need to start enjoying this delicious food in no time. Put a little happy on your plate!
Pancakes, Pancakes!
by Eric Carle"Here's the flour," shouted Jack. "Let's make a pancake." But his mother said, "Now we need an egg." Jack went to the black hen and fed her some grain that had slipped into his pocket while he had been threshing. "Cluck, cluck," said the black hen and went inside the hen house. Then she said, "Cluck, cluck," once more and laid an egg. But eggs and flour aren't all that Jack's mother needs... Will Jack ever get a pancake to eat? Other books by this author are available in this library.
Pancakes & Waffles
by Lou Seibert PappasTake two classic breakfast favorites to new heights with this book of over 40 pancake and waffle recipes, plus sweet and savory sauces and toppings.What’s better in the morning to share with friends and family than a stack of fluffy pancakes or crisp waffles dripping with butter and warm syrup? Quick-bread expert Lou Seibert Papas mixes up these classics with a yummy variety of light, hearty, sweet, and zesty batters and fillings that’ll inspire you to heat up the griddle and pull out the waffle iron.Satisfy a robust weekend appetite with Classic Buttermilk Pancakes or Waffles. Give brunch a special touch with an irresistible Dutch Baby with Berries and Sour Cream, Apple-Oatmeal Pancakes, or waffles laced with toasted pecans and drizzled with caramel. Looking for a healthful boost? Nibble on wholesome Four-Grain Fitness Pancakes or try the snappy crunch of Sesame Seed Multigrain Waffles. Even where you least expect them, pancakes and waffles can be the perfect fare. Pass blinis topped with sour cream and caviar with flutes of champagne at your next chic celebration. Serve sides of spicy Triple Ginger Pancakes or colorful Savory Vegetable Pancakes for a truly different dinner pairing. Fill delicate crepes with plump, juicy berries and dollops of crème fraiche for elegant desserts. Brighten your holiday spread with crispy cornmeal waffles speckled with dried cherries and pistachios.Pancakes & Waffles—so simple to make you’ll have time to sleep in, but so scrumptious you may just find yourself up with the sun for another serving of perfect pancakes and winning waffles.“For those who hear “pancake” and think “buttermilk” or see “waffle” and expect “Belgian,” Pappas . . . offers dozens of new ways to think about such familiar favorites. . . . Add in clear directions and a clean layout, and you’ve got a little book that promises to break waffles and pancakes out of the breakfast box.” —Publishers Weekly
Pandemics and Innovative Food Systems (Food Biology Series)
by Anil Kumar AnalThe debate on health, nutrition and food security could not have arisen at a more opportune time. The recent pandemic has given rise to increased food and nutrition insecurity for individuals, families, and communities. The crisis threatened the food security and nutrition of millions of people, many of whom were already suffering. We face possible disruptions to the functioning of food systems, with severe consequences for health and nutrition. Pandemics create a greater burden for poorer countries and countries since they are already pressure of inadequate food supplies. With concerted action, we can not only avoid some of the worst impacts but do so in a way that supports a transition to more sustainable food systems that are in better balance with nature and that support healthy diets – and thus better health prospects for all. This book aims to highlight the impact of pandemics in food systems and nutrition security. It draws on the experience from the past and present pandemics to better prepare the world for future crises.
Pandora's Lunchbox: How Processed Food Took Over the American Meal
by Melanie WarnerIn the tradition of Fast Food Nation and The Omnivore's Dilemma a fascinating and cutting-edge look at the scary truth about what really goes into our food. If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children? Former New York Times business reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening--and sometimes disturbing--account of what we're really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally devastating food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis.From breakfast cereal to chicken subs to nutrition bars, processed foods account for roughly 70 percent of our nation's calories. Despite the growing presence of farmers' markets and organic produce, strange food additives are nearly impossible to avoid. Combining meticulous research, vivid writing, and cultural analysis, Warner blows the lid off the largely undocumented--and lightly regulated--world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called "healthy" foods.