- Table View
- List View
Secrets of Good-Carb/Low-Carb Living
by Sandra WoodruffFrom the top-selling author of The Good Carb Cookbook comes a comprehensive and motivating guide to the good-carb lifestyle. Lately, low-carb diets have been all the rage, but until recently little scientific research has been available regarding their effectiveness and potential health consequences. Now, studies are proving that low-carb diets do work and, contrary to popular belief, they don't pose health risks-if they are done right. But with so many diets to choose from, it is hard for many people to find a program that is realistic for their lifestyle and to which they can adhere. Nationally recognized nutritionist Sandra Woodruff demystifies the process and explains how anyone can tailor a low-carb plan to their individual needs to achieve long-term weight loss. She provides hundreds of delicious recipes, innovative menu plans, instructive cooking tips, and helpful advice for eating out. The healthy eating plan in Secrets of Good-Carb/Low-Carb Living includes lean proteins, healthy fats, and good carbs to not only lose weight but also to lower blood sugar and cholesterol levels and help correct metabolic syndrome and insulin resistance. Now anyone can get better results from their low-carb diet or formulate a new eating plan specifically for their needs. With Sandra Woodruff, low-carb living never tasted so good!
Secrets of Great Second Meals: Flexible Modern Recipes That Value Time and Limit Waste
by Sara DickermanA James Beard award winner offers ‘‘an invitation to ‘start riffing with the contents of your refrigerator’ and encourage a new perspective on leftovers’’ (Publishers Weekly).When it comes to leftovers, Sara Dickerman believes that there is nothing better than figuring out the right way to reframe a good meal into another, potentially great meal. Second meals aren’t just reheating last night’s dinner. At Sara’s house, re-invention might mean pureeing roasted vegetables into a quick soup, crafting a beautiful salad with some second-day salmon, or stuffing cooked rice into roasted poblano peppers. But unlike other cookbooks that emphasize thrift, Secrets of Great Second Meals focuses on creating inviting, sophisticated, and healthy recipes that are flexible enough to adapt to what you have on hand.Sara shows how to make the most of your food the way chefs do. With a little planning, you can look at extra food from one dinner as components to another meal that has already been prepped. Sara provides a list of the top ten most versatile dishes for multiple meals, offers advice on food storage, and includes tips on adding freshness and flavor using salt, acids, herbs, and texture. Most importantly, she gives home cooks the tools they need to improvise confidently.Illustrated with full-color photos, Secrets of Great Second Meals makes re-imagining food for a second meal not just a good, cheap, waste-reducing thing to do, but way of making every day eating more inventive and enticing.“[For] anyone who has ever looked quizzically at a container of leftovers while trying to plan a new meal will find what they’re looking for.” —Booklist
The Secrets of Jesuit Soupmaking
by Rick CurryIn his early years as a novice, Brother Rick Curry learned that the quickest route to popularity among his peers was to master the art of cooking. Soup is one of the staple foods in a Jesuit community, and there is almost always a pot simmering on the stove. In more than forty years as a Jesuit brother, Brother Curry has traveled the world, lived in many different communities, and prepared many, many pots of soup. This collection includes recipes for sixty of his most popular soups-everything from an exotic Roasted Red Pepper Soup to the classic Minestrone Milanese to a hearty Corn Chowder, from a relatively simple chicken soup to the more complex Mussels Soup Billy-bi. But Brother Curry writes about a great deal more than soup. He includes stories to savor about his life in the community of Jesuits: the people he's met; the meals he's enjoyed; and the daily practices of patience, reverence, humility, and care that go into making a good soup and a good life.
The Secrets of Living and Loving with Diabetes
by Steven V. Edelman Jay S. Skyler William H. Polonsky Roszler JanisWhen you or a loved one has diabetes, it can bring stress, tension, and worry into your relationship. Using current medical information, skill-building exercises, questionnaires, personal anecdotes, and humor, The Secrets of Living and Loving with Diabetes helps readers gain control of their diabetes and reach a new level of confidence in their relationships.In this book, three experts deliver advice on issues such as handling nagging friends and relatives, injecting insulin discreetly while dining out, bringing up the subject of blood sugar highs and lows before turning out the bedroom lights, and avoiding diabetes urgencies becoming emergencies. Also included are practical tools like exercises, quizzes, questions, checklists, and coping strategies.According to the American Diabetes Association, over 29 million people in the US have diabetes-nearly 10% of the population. There is a great urgency to not only better understand the physical effects of diabetes, but the emotional and interpersonal ones as well. The Secrets of Living and Loving with Diabetes helps readers take control of their diabetes; deal with fears, feelings, and emotions; enlist support from family, friends, and online resources; have diabetes and a fulfilling sex life; and discover the communication tools needed to build better relationships.
The Secrets of Master Brewers: Techniques, Traditions, and Homebrew Recipes for 26 of the World’s Classic Beer Styles, from Czech Pilsner to English Old Ale
by Jeff Alworth Stan HieronymusBest-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world’s most classic beers. Learn how the Irish make stout, the secrets of traditional Czech pilsner, and what makes English cask ale unique by delving deep into the specific techniques, equipment, and geographical factors that shape these distinctive styles. Contemporary brewers carrying on their traditions share insider knowledge and 26 original recipes to guide experienced homebrewers in developing your own special versions of each style.
Secrets of Scandinavian Cooking . . . Scandilicious
by Signe JohansenWe've long looked south for our food inspiration - but what about our neighbours to the north? We share a climate, a history (those Vikings got everywhere) and a love of cool, from sleek Nordic design to clear frosty November mornings. We also share our love of the outdoors - bracing autumn days, bright spring mornings, lazy summers by the water and long winter walks - and the pleasure of sharing good food with friends around the kitchen table. Discover the secrets of Scandinavian cooking - from delicious healthy breakfasts and leisurely brunches to tasty suppers and plenty of stress-free crowd-pleaser puddings. Learn the knack of putting together the perfect smorrebrod for a speedy Scandi lunch, and discover some very more-ish cakes and biscuits to accompany your afternoon cuppa.From cinnamon chestnut bread, cardamom cream buns and home-made gravadlax to soups, salads, smoothies and much more, Signe Johansen, a young cook steeped in the traditions of Scandinavia and trained by the best British chefs, shows us that it's not all herrings and meatballs... although you will find them in here too. Fresh, light, surprisingly indulgent, this is food to lift your spirits - it's quite simply Scandilicious!
Secrets of Scandinavian Cooking . . . Scandilicious
by Signe JohansenWe've long looked south for our food inspiration - but what about our neighbours to the north? We share a climate, a history (those Vikings got everywhere) and a love of cool, from sleek Nordic design to clear frosty November mornings. We also share our love of the outdoors - bracing autumn days, bright spring mornings, lazy summers by the water and long winter walks - and the pleasure of sharing good food with friends around the kitchen table. Discover the secrets of Scandinavian cooking - from delicious healthy breakfasts and leisurely brunches to tasty suppers and plenty of stress-free crowd-pleaser puddings. Learn the knack of putting together the perfect smorrebrod for a speedy Scandi lunch, and discover some very more-ish cakes and biscuits to accompany your afternoon cuppa.From cinnamon chestnut bread, cardamom cream buns and home-made gravadlax to soups, salads, smoothies and much more, Signe Johansen, a young cook steeped in the traditions of Scandinavia and trained by the best British chefs, shows us that it's not all herrings and meatballs... although you will find them in here too. Fresh, light, surprisingly indulgent, this is food to lift your spirits - it's quite simply Scandilicious!
Secrets of Serotonin: The Natural Hormone That Curbs Food and Alcohol Cravings, Reduces Pain, and Elevates Your Mood
by Carol HartDRAMATICALLY IMPROVE YOUR MOOD, ENERGY LEVELS, AND MORE!Serotonin has a powerful effect on the brain: enough and you feel great; too little and you may binge on food and alcohol, get a migraine, suffer from insomnia, or become depressed. In fact, millions of people take prescription antidepressants every day to compensate for their low serotonin levels, without knowing that changes in diet and lifestyle may be all they need to improve their mood. This revised and updated edition features the latest research on serotonin, including:*The link between yo-yo dieting and serotonin deficiencies*How serotonin is connected to eating disorders *Why migraines and depression are far more common among women than men*Serotonin's role in relieving irritable bowel syndrome, fibromyalgia, and other chronic pain conditionsThe complete eating and activity program in Secrets of Serotonin will guide you toward relatively simple changes in your eating and sleep habits, bright light exposure, and activity level that will boost serotonin naturally and have an enormous benefit for your overall health and well-being. CAROL HART, PH.D., is a respected biomedical writer, editor, and researcher. She is the author of Good Food Tastes Good: An Argument for Trusting Your Senses and Ignoring the Nutritionists and co-author of Traditional Chinese Medicine: The A-Z Guide to Natural Healing from the Orient. She lives in Pennsylvania.
Secrets Of The Southern Table: A Food Lover's Tour of the Global South
by Virginia WillisRecipes and stories of the modern South In Secrets of the Southern Table, award-winning chef and cookbook author Virginia Willis takes you on a tour of today's South—a region rich in history and cultural diversity. With her signature charm and wit, Virginia shares many well-known Southern recipes like Pimento Cheese Tomato Herb Pie and "Cathead" Biscuits, but also some surprising revelations drawn from the area's many global influences, like Catfish Tacos with Avocado Crema, Mississippi-Style Char Siu Pork Tenderloin, and Greek Okra and Tomatoes. In addition to the recipes, Virginia profiles some of the diverse chefs, farmers, and other culinary influencers who are shaping contemporary Southern cuisine. Together, these stories and the delicious recipes that accompany them celebrate the rich and ever-evolving heritage of Southern cooking.
The Secrets of Staying Young
by Rosemary ConleyRosemary Conley is one of the UK's most successful and best-loved diet and fitness experts. Rosemary Conley's Secrets of Staying Young is the book that she's been plannint to write for 20 years. In it she shares some of her own experiences of looking and feeling young as the years pass, as well as giving advice on diet; exercise (Including a special section of exercises for the over-70s, an age group that is often overlooked in beauty and fitness books); dressing for your age and shape, and gives medical advice about HRT, plastic surgery and how to stay fit despite the changes in your body. Rosemary Conley's Secrets of Staying Young is not only a practical and useful guide for women, but also a very personal story of how she has maintained her health and stayed looking youthful throughout the years.
Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks
by Adam RobertsLearn to cook from the best chefs in AmericaSome people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!
Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat
by Arthur Le CaisneA comprehensive, easy-to-use guide to everything you need to know about selecting, butchering, preparing, and cooking every kind of meat, including beef, pork, lamb, poultry, and wild game. In SECRETS OF THE BUTCHER, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Much more than just a book on how to butcher meat, SECRETS OF THE BUTCHER covers every aspect of selecting, preparing, and eating meat. Organized by type of protein--beef, veal, pork, lamb, poultry, and turkey--the book categorizes and describes the origin and characteristics of the best of each type. It explains all of the cuts and how they are best prepared, and offers tips and recipes for each. With full-color illustrations, Le Caisne includes over twenty breeds of each animal from Black Angus cows to Iberico pigs to Rhode Island Red chickens. From understanding the benefit of grass-fed beef to the locavore movement to the color of the cut, choosing meat will never feel daunting again. SECRETS OF THE BUTCHER also includes state-of-the-art information on techniques such as brazing, roasting, and grilling; what types of cooking oil to use and at what temperature; recommended salts, peppers, and other spices for every type of meat; and, of course, how to butcher every type of meat. Fully illustrated throughout with clear and useful four-color illustrations, SECRETS OF THE BUTCHER will be a stand-out package against photographic books in this growing category.
Secrets of the Cirque Medrano
by Elaine ScottIn the Paris village of Montmartre in 1904, fourteen-year-old Brigitte works long hours in her aunt's café, where she serves such regular customers as the young artist Pablo Picasso, encounters Russian revolutionaries, and longs to attend the exciting circus nearby. Includes author's note on the Picasso painting Family of Saltimbanques.
Secrets of the World’s Best Grilling: A Video and Recipe Master Class with Steven Raichlen
by Steven Raichlen“Whenever I need a barbecue recipe, I reach for Steven’s books for inspiration.” –Thomas Keller “The gladiator of grilling.” –Oprah “One of America’s grilling masters.” –Emeril LagasseTake your grilling to the next level with bold and authentic international recipes from America’s bestselling, award-winning grilling authority, Steven Raichlen. In this multi-touch book made with iBooks Author and specially designed for the iPad, the man Esquire called “America’s Master Griller” has gathered the most eye-popping, jaw-dropping, most guaranteed-to-wow recipes from his extensive travels around Planet Barbecue. Mouthwatering photographs plus step-by-step slide shows and video bring smoke, spice, and sizzle from faraway places right to your backyard. Includes: - Instructional videos that have you grilling side-by-side with Steven Raichlen—each chapter begins with a video showing a recipe preparation from start to finish. - Photo slideshows throughout breaking down the techniques with step-by-step instructions.- Stunning color photographs. Learn how to make a sensational Spiessbraten from the Rhine-Palatine region of Germany. Curried pork kebabs from Cape Town, South Africa. From Buenos Aires, a chimichurri-topped strip steak. Gaucho-Style Beef Ribs straight out of Brazil. Lamb on a Shovel from Australia. Mussels Grilled on Pine Needles from the western coast of France. It’s a travelogue and cookbook all rolled into one. Millions of grillers have honed their skills with Steven Raichlen as their guide. Now, in his primer on live-fire cooking from around the world, he’s taking it up a notch. Fasten your seatbelts and join him on a rip roaring tour of the world’s barbecue trail. Note: Secrets of the World’s Best Grilling, available only in the iBookstore, contains a selection of recipes published in the print edition of Planet Barbecue!, along with video content exclusive to this interactive edition. About the Author: Steven Raichlen’s bestselling, award-winning Barbecue! Bible® cookbooks have over 4 million copies in print, with translations in 17 languages. His articles have appeared in The New York Times, Esquire, Bon App?tit, and dozens of other publications. His popular television series, Primal Grill and Barbecue University, air on PBS and are available on DVD; he also hosts a French-language grilling show called Le Maitre du Grill. A former Bon Appetit Cooking Teacher of the Year, Raichlen is the founder of Barbecue University at the Broadmoor resort in Colorado Springs. He lives and grills in Coconut Grove, Florida, and on Martha’s Vineyard, Massachusetts. To find out more about Steven Raichlen and sign up for his newsletter, please visit him at barbecuebible.com. Barbecue! Bible is a registered trademark of Steven Raichlen and Workman Publishing Company, Inc.
La secuencia de 12 segundos: ¡reduce Tu Cintura En Dos Semanas!
by Jorge CruisePIERDE LA GRASA ABDOMINALEN SÓLO 20 MINUTOS, DOS VECES POR SEMANALA SECUENCIA DE 12 SEGUNDOS es el más reciente y revolucionario método de entrenamiento de resistencia para quemar grasa creado por Jorge Cruise, la superestrella de la buena forma física del cuerpo. Gracias a este sistema te verás mejor que nuncay sólo se necesitan dos sesiones de ejercicios de veinte minutos por semana. Fundada en las más modernas investigaciones en fisiología del ejercicio, la Secuencia de 12 Segundos demuestra que la clave del éxito no es hacer más ejercicios, sino ejercitarse de manera más inteligente.Si sigues el plan de Jorge, tu cuerpo comenzará a quemar por sí mismo cientos de calorías cada semanaconstantemente, inclusive cuando no estás haciendo ejercicios. La grasa corporal desaparece, se desarrollan músculos más esbeltos y lucirás mejor de lo que hubieras podido imaginar.Por qué necesitas la Secuencia de 12 Segundos: Seguirás un sencillo plan de ocho semanas que reconfigura tu cuerpo para que queme un 20% más de caloríastodos los días Aprenderás cómo comer para acelerar los resultados Reducirás tus esfuerzos al mínimo y llevarás al máximo tus resultados Te sentirás inspirado por las historias de éxito de otros campeones de la Secuencia de 12 Segundos Te concentrarás en la grasa del abdomen (¡la peor!), de modo que comenzarás a verte fantásticamente bien casi de inmediato Descubrirás una rutina sin pesas que te permitirá sin gimnasio, sin complicaciones y en cualquier lugar continuar haciendo ejercicios dondequiera que tus obligaciones te llevenCon instrucciones fáciles de seguir e historias de éxito de los clientes, la Secuencia de 12 Segundos de Jorge Cruise es un método revolucionario para reducir tu cintura en sólo dos semanas¡y lograr el mejor cuerpo de tu vida!
Seductions of Rice: A Cookbook
by Naomi Duguid Jeffrey AlfordWith a depth of passion and experience, and an ability to embrace and convey richness of place and taste, the authors of the groundbreaking Flatbreads and Flavors and the later award-winning Hot Sour Salty Sweet embarked on a far-reaching excursion to find the world's most essential and satisfying food. Along the way, they experienced firsthand dozens of varieties of rice, offering unimaginable subtleties of taste, as well as a staggering array of foods to accompany them, all providing a simple way to get flavor and variety on the table.Seductions of Rice is the glorious result: two hundred easy-to-prepare dishes from the world's great rice cuisines, illuminated by stories, insights, and more than two hundred photographs of people, places, and wonderful food. Cherished dishes--Chinese stir-frys, Spanish paellas, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos--are shared not just as recipes, but as time-honored traditions.Seductions of Rice will change the way we eat, the way we prepare and appreciate our food. It's as easy as putting a pot of rice on to cook!
See It, Cook It: Easy-to-Do, Fool-Proof Recipes for the Would-Be Gourmet
by Oliver BrachatIf you’ve ever shown even the slightest interest in cooking, you’ve probably accumulated quite a wealth of cookbooks over the years--some that you probably haven’t even opened more than once or twice. This cookbook, however, is too useful to ever begin gathering dust in your home. With over 50 stunning photographs, just flipping through the pages is akin to touring a gallery of food-based art. See It, Cook It’s mouth-watering entries range from pumpkin soup, to quiche, to classic crème brulée. The book is divided into starters, main courses, and desserts. Each recipe includes a gorgeous double-page spread with photographs of the raw ingredients required, a shot of the completed dish, and charming hand-written cooking instructions. Some fan favorites are: * Indian pineapple curry * Spaghetti pizza * Ratatouille-paella * Raspberry cupcakes * And mushroom risotto! The recipes are simple yet creative--perfect for impressing guests, or having an effortlessly delicious dinner with your family. Gorgeous images, delectable food, and delicious fun!
See Mix Drink: A Refreshingly Simple Guide to Crafting the World's Most Popular Cocktails
by Brian D. MurphyHave you tried mixing a Mojito? What about a Rusty Nail? Or a Cosmopolitan? With See Mix Drink, the first-ever cocktail book to offer instruction through info-graphics, making the drinks you love at home is as easy as, well, See, Mix, Drink. This unique, illustrated guide graphically demonstrates how to make 100 of today's most popular cocktails. For each drink, color-coded ingredients are displayed in a line drawing of the appropriate glassware, alongside a pie chart that spells out the drink's composition by volume for intuitive mixing. No other cocktail book is this easy or fun. Instantly understandable 1-2-3 steps show exactly how each drink is prepared, and anecdotes, pronunciation guides, and photographs of the finished drinks will turn newbie bartenders into instant mixologists.
See You At Harry's
by Jo KnowlesStarting middle school brings all the usual challenges -- until the unthinkable happens, and Fern and her family must find a way to heal. Twelve-year-old Fern feels invisible. It seems as though everyone in her family has better things to do than pay attention to her: Mom (when she's not meditating) helps Dad run the family restaurant; Sarah is taking a gap year after high school; and Holden pretends that Mom and Dad and everyone else doesn't know he's gay, even as he fends off bullies at school. Then there's Charlie: three years old, a "surprise" baby, the center of everyone's world. He's devoted to Fern, but he's annoying, too, always getting his way, always dirty, always commanding attention. If it wasn't for Ran, Fern's calm and positive best friend, there'd be nowhere to turn. Ran's mantra, "All will be well," is soothing in a way that nothing else seems to be. And when Ran says it, Fern can almost believe it's true. But then tragedy strikes- and Fern feels not only more alone than ever, but also responsible for the accident that has wrenched her family apart. All will not be well. Or at least all will never be the same.
See You on Sunday: A Cookbook for Family and Friends
by Sam SiftonFrom the New York Times food editor and former restaurant critic comes a cookbook to help us rediscover the art of Sunday supper and the joy of gathering with friends and family &“A book to make home cooks, and those they feed, very happy indeed.&”—Nigella Lawson&“People are lonely,&” Sam Sifton writes. &“They want to be part of something, even when they can&’t identify that longing as a need. They show up. Feed them. It isn&’t much more complicated than that.&” Regular dinners with family and friends, he argues, are a metaphor for connection, a space where memories can be shared as easily as salt or hot sauce, where deliciousness reigns. The point of Sunday supper is to gather around a table with good company and eat.From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with his daily work at The New York Times, Sam Sifton&’s See You on Sunday is a book to make those dinners possible. It is a guide to preparing meals for groups larger than the average American family (though everything here can be scaled down, or up). The 200 recipes are mostly simple and inexpensive (&“You are not a feudal landowner entertaining the serfs&”), and they derive from decades spent cooking for family and groups ranging from six to sixty.From big meats to big pots, with a few words on salad, and a diatribe on the needless complexity of desserts, See You on Sunday is an indispensable addition to any home cook&’s library. From how to shuck an oyster to the perfection of Mallomars with flutes of milk, from the joys of grilled eggplant to those of gumbo and bog, this book is devoted to the preparation of delicious proteins and grains, vegetables and desserts, taco nights and pizza parties.
Seed Activism: Patent Politics and Litigation in the Global South (Food, Health, and the Environment)
by Karine E. PeschardHow lawsuits around intellectual property in Brazil and India are impacting the patentability of plants and seeds, farmers&’ rights, and the public interest.Over the past decade, legal challenges have arisen in the Global South over patents on genetically modified crops. In this ethnographic study, Karine E. Peschard explores the effects of these disputes on people&’s lives, while uncovering the role of power—material, institutional, and discursive—in shaping laws and legal systems. The expansion of corporate intellectual property (IP), she shows, negatively impacts farmers&’ rights and, by extension, the right to food, since small farms produce the bulk of food for domestic consumption. Peschard sees emerging a new legal common sense concerning the patentability of plant-related inventions, as well as a balance among IP, farmers&’ rights, and the public interest.Peschard examines the strengthening of IP regimes for plant varieties, the consolidation of the global biotech industry, the erosion of agrobiodiversity, and farmers&’ dispossession. She shows how litigants question the legality of patents and private IP systems implemented by Monsanto for royalties on three genetically modified crop varieties, Roundup Ready soybean in Brazil and Bt cotton and Bt eggplant in India. Peschard argues that these private IP systems have rendered moot domestic legislation on plant variety protection and farmers&’ rights. This unprecedented level of corporate concentration in such a vital sector raises concerns over the erosion of agricultural biodiversity, farmers&’ rights and livelihoods, food security, and, ultimately, the merits of extending IP rights to higher life forms such as plants.
Seed by Seed: The Legend and Legacy of John "Appleseed" Chapman
by Esme Raji Codell<p>His real name was John Chapman. He grew apples. <p>But wait. So what? Why should we remember him? And read about him? And think about him? And talk about him today, more than two hundred years after he was born? Why should we call him a hero? <p>Esme Raji Codell and Lynne Rae Perkins show us, in eloquent words and exhilarating pictures, why Johnny Appleseed matters now, perhaps more than ever, in our loud and wired and fast-paced world.</p>
Seed by Seed: The Legend and Legacy of John Appleseed Chapman (Into Reading, Read Aloud Module 5 #1)
by Lynne Perkins Esmé CodellNIMAC-sourced textbook
The Seed Detective: Uncovering the Secret Histories of Remarkable Vegetables
by Adam Alexander‘Informative, enlightening and entertaining but also important.’ Mark Diacono ‘One of the most inspirational books I have encountered.’ Darina Allen ‘If you’re a vegetable growing addict or just curious about their origins, there’s something for everyone in Adam’s new book.’ Rob Smith, TV presenter 'The writing is rich . . . [This book] is a clarion call to think about our food in new ways and carefully consider where it comes from.' New Scientist Meet the Indiana Jones of vegetables on his quest to save our heritage produce. Have you ever wondered how everyday staples such as peas, kale, asparagus, beans, squash and sweetcorn ended up on our plates? Well, so did Adam Alexander. Adam’s passion for heritage vegetables was ignited when he tasted an unusual, sweet and fiery pepper while on a filmmaking project in Ukraine. Smitten by its flavour, he began to seek out local growers of old and near-forgotten varieties in a mission to bring home seeds to grow and share – saving them from being lost forever. In The Seed Detective, Adam tells of his far flung (and closer to home) seed-hunting adventures and reveals the stories behind many of our everyday vegetable heroes. How the common garden pea was domesticated from three wild species over 8,500 years ago, that the first carrots originated in Afghanistan (and were actually purple or red in colour), how Egyptian priests considered it a crime to look at a fava bean and that the Romans were fanatical about asparagus. Join The Seed Detective as he takes us on a journey that began when we left the life of hunter-gatherers to become farmers. Sharing storiesof globalisation, political intrigue, colonisation and serendipity, Adam shows us the vital part vegetables have played in our food story – and how they are the key to our future.
The Seed Detective: Uncovering the Secret Histories of Remarkable Vegetables
by null Adam AlexanderMeet the Indiana Jones of vegetables and join him on his quest to save our heritage produce.Named BBC Radio 4's The Food Programme "Book of the Year"2023 GardenComm Media Awards Silver Laurel Medal of AchievementShortlisted for the Garden Media Guild&’s Garden Book of the Year Award 2023Longlisted for The Art of Eating Prize 2023"[This book] is a clarion call to think about our food in new ways and carefully consider where it comes from."—New ScientistDid you ever wonder how peas, kale, asparagus, beans, squash, and corn have ended up on our plates? Well, so did Adam Alexander.Adam Alexander is The Seed Detective. His passion for vegetables was ignited when he tasted an unusual sweet pepper with a fiery heart while on a filmmaking project in Ukraine. Smitten by its flavor, Adam began to seek out local growers of endangered heritage and heirloom varieties in a mission to bring home seeds to grow, share, and return so that he could enjoy their delicious taste—and save them from being lost forever.In The Seed Detective, Adam shares his own stories of seed hunting, with the origin stories behind many of our everyday food heroes. Taking us on a journey that began when we left the life of the hunter-gatherer to become farmers, he tells tales of globalization, political intrigue, colonization, and serendipity—describing how these vegetables and their travels have become embedded in our food cultures.&“We are a nation of vegetable growers and this book explores the wonderful world of rare and endangered heritage and heirloom vegetables – and why we must keep growing them and saving their seed, not only for our gardening and culinary pleasure, but to pass these stories on – vegetables are truly our history on a plate.&”—The Seed Detective"Copious but thoroughly engaging research . . . Alexander shares his excitement over the potential for rescuing this lost heritage. . . All of which makes this title worth a serious look."—Booklist (starred)"[The Seed Detective] traces the origins and evolution of vegetables that have shaped human civilization."—Atlas Obscura&“[A] spirited introduction to the contemporary seed-saving movement. . . . With entertaining anecdotes that feature Syrian fava beans, Ukrainian sweet peppers and broad beans from Myanmar, Alexander's horticultural adventures will surely stimulate and unleash readers' inner gardeners.&”—Shelf Awareness"For Adam Alexander seeds are more than just a job, hobby or passion. They&’re a lifeline."—Modern Farmer