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Sobrevivir a un mundo gordofóbico: Sin caer en trastornos alimenticios
by Jesica LaviaCon más de quince años de experiencia como nutricionista, Jesica Lavia cuestiona la gordofobia y reclama dejar de estigmatizar y patologizar a las personas por el tamaño de sus cuerpos y "entender todas las aristas que afectan no solo lo que comemos, sino el acceso a lo que comemos y cómo nos relacionamos con nuestra alimentación. Entender cómo lo cultural nos atraviesa y la urgencia de que el cambio sea colectivo". Argentina ocupa el segundo lugar a nivel mundial con más casos de trastornos de la conducta alimentaria. Este es un claro indicador de que vivimos en una sociedad en la que la delgadez es un valor y un ideal por alcanzar. Cualquiera que se desvíe de ese camino sufre discriminación social y también médica, porque hasta en un consultorio se alarman si nuestro peso se escapa de los índices que determinan cuándo estamos obesos. Esto está generando una cultura de dietas y una ola cada vez más grande de gordofobia, que van minando nuestra salud mental y pueden disparar varios trastornos de la alimentación. Con más de quince años de experiencia como licenciada en Nutrición, Jesica Lavia ofrece una mirada cruda y realista sobre este problema, al tiempo que reclama y propone un cambio de paradigma para dejar de estigmatizar, oprimir y patologizar a las personas por el tamaño de sus cuerpos. Y "entender todas las aristas que afectan no solo lo que comemos, sino el acceso a lo que comemos y cómo nos relacionamos con nuestra alimentación. Comprender cómo lo cultural nos atraviesa y la urgencia de que el cambio sea colectivo".
Soccorso del Fegato
by Hiddenstuff EntertainmentVuoi essere in grado di aiutare il tuo fegato a guarire ed eliminare i disturbi gastrointestinali, l'acne, i calcoli, l'obesità, i disturbi immunitari, le malattie, i disagi, le infiammazioni, il dolore e la depressione? Per moltissimo tempo, le tecniche di guarigione naturale sono state usate per curare un gran numero di malanni! Usare le tecniche di guarigione naturale ti aiuterà anche con le malattie croniche, le infiammazioni, a migliorare il tuo sistema immunitario, i tuoi livelli di energia, la concentrazione, la felicità generale, e molto altro! Introduci nella tua vita i segreti della guarigione naturale che i professionisti usano per vivere più a lungo e sentirsi più sani che mai! Con decenni di strategie testate, questo ebook ti mostrerà il metodo più veloce ed efficace di usare le cure naturali per giovarne! Imparerai come migliorare il tuo benessere in solo poche settimane. Non solo, ma migliorerai letteralmente ogni singolo aspetto della tua vita. Vuoi sapere come le persone combattono con malattie croniche e malanni? Puoi anche tu imparare i segreti per raggiungere questi obiettivi, permettendoti di essere più felice ed in salute. Questo manuale ti insegna tecniche comprovate senza l'utilizzo di supplementi o corsi costosi. Cos'è compreso: - Curare il tuo fegato - Rimedi - Sconfiggere malattie croniche - Avere più energia - Dormire meglio - Superare i malanni - Nutrizione - Ciò che dovresti sapere + MOLTO ALTRO! Se vuoi essere più in salute, curare i malanni, o aumentare la tua concentrazione e benessere, allora questo manuale è per te. --> Vai in cima alla pagina e clicca su aggiungi al carrello per acquistarlo immediatamente Disclaimer: This author and or rights owner(s) make no claims, promises, or guarantees in regards to the accuracy, completeness, or adequacy of the contents of this book, and expressly disclaims liability for errors
The Social History of Bourbon: An Unhurried Account Of Our Star-spangled American Drink
by Gerald CarsonA high-spirited history of the role bourbon has played in American life and culture, &“documented and full of folklore&” (Kirkus Reviews). The distinctive beverage of the Western world, bourbon is Kentucky&’s illustrious gift to the nation. While much has been written about whiskey, the particular place of bourbon in the American cultural record has long awaited detailed and objective presentation. A fascinating and informative contribution to Americana, The Social History of Bourbon reflects an aspect of our national cultural identity that has been widely overlooked. Gerald Carson explores the impact of the liquor&’s presence during America&’s early development, as well as bourbon&’s role in some of the more dramatic events in American history, including the Whiskey Rebellion, the scandals of the Whiskey Ring, and the &“whiskey forts&” of the fur trade. From moonshiners to the Civil War to Old West saloons and the privations of Prohibition, The Social History of Bourbon is a revealing look at the role of this classic beverage in the development of American manners and culture. &“Goes into the families and personalities of bourbon&’s early history and does so with humor . . . a great cause to raise a glass.&” ―Rowley&’s Whiskey Forge
A Social History Of Tea: Tea's Influence On Commerce, Culture And Community
by Jane Pettigrew Bruce RichardsonThis book focused solely on drinking tea in Britain. Since then, tea drinkers in North America have become more and more interested in both the British and American social history of tea. This new edition weaves the two stories together to highlight the similarities and differences in the preferences, rituals, etiquette, politics and social importance of tea in the two continents over the past three and one-half centuries. To balance the British narrative with that of America, Bruce Richardson has joined Jane Pettigrew, adding a clear and colorful American perspective to give readers the wider history.
The Social Life of Coffee: The Emergence of the British Coffeehouse
by Brian CowanThe Social Life of Coffee refers extensively to early modern source material in various media, printed, manuscript, and visual.
Socialism Sucks: Two Economists Drink Their Way Through the Unfree World
by Robert Lawson Benjamin PowellThe bastard step-child of Milton Friedman and Anthony Bourdain, Socialism Sucks is a bar-crawl through former, current, and wannabe socialist countries around the world. Free market economists Robert Lawson and Benjamin Powell travel to countries like Venezuela, Cuba, Russia, and Sweden to investigate the dangers and idiocies of socialism—while drinking a lot of beer.
Sociological Perspectives of Organic Agriculture: From Pioneer to Policy
by Georgina Holt Matthew ReedThis book takes a fresh look at understanding the dynamics of the organic agricultural sector in Europe, Australia, South America and the US and depicts organic agriculture as an engine of growth for the organic sector and examines the important roles played by producers, and other parts of the supply chain such as consumers and certification standards. The authors demonstrate that the complexity of organic agriculture is closely connected to nature, society and economy.
The Sociology of Farming: Concepts and Methods (Earthscan Food and Agriculture)
by Jan Douwe van der PloegThis book provides a detailed and comprehensive introduction to the concepts and methods of the sociology of farming. The sociology of farming focuses on co-production: the ongoing interaction and mutual transformation of the natural and the social (of ‘human and living nature’) which requires putting the farm labour process centre stage. While there are many books which discuss food and agriculture, this book is different: it delves into the methods and concepts used and presents a comprehensive conceptual framework and the associated methods for research to give students and researchers of agriculture and rural studies a solid set of tools for unravelling the complexities of farming and rural life. Importantly, these tools also empower us to design new ways forward. A wide array of case studies, as wide-ranging as Brazil, Peru, China, the Netherlands, Italy and Guinea Bissau, help readers to grasp the commonalities that underlie strongly diversified and divided rural worlds. The book lists over two hundred basic concepts and includes boxes that discuss the main methods of the sociology of farming. This textbook is essential reading for students and scholars of food and agriculture, agrarian studies, rural development, food and farming systems, peasant studies and environmental sociology.
Socks for Supper
by Jack KentWhen a poor couple exchange socks for cheese and milk, they receive more than expected.
Sod Busting: How Families Made Farms on the 19th-Century Plains (How Things Worked)
by David B. Danbom“An excellent introduction to the challenges and opportunities of agricultural life in a difficult region for farming . . . elegantly written.” —Jeff Bremer, The Annals of IowaPrairie busting is central to the lore of westward expansion, but how was it actually accomplished with little more than animal and human power? In Sod Busting, David B. Danbom challenges students to think about the many practicalities of surviving on the Great Plains in the late nineteenth century by providing a detailed account of how settlers acquired land and made homes, farms, and communities. He examines the physical and climatic obstacles of the plains—perhaps America’s most inhospitable frontier—and shows how settlers sheltered themselves, gained access to fuel and water, and broke the land for agriculture.Treating the Great Plains as a post-industrial frontier, Danbom delves into the economic motivations of settlers, how they got the capital they needed to succeed, and how they used the labor of the entire family to survive until farms returned profits. He examines closely the business decisions that determined the success or failure of these farmers in a boom-and-bust economy; details the creation of churches, schools, and service centers that enriched the social and material lives of the settlers; and shows how the support of government, railroads, and other businesses contributed to the success of plains settlement.Based on contemporary accounts, settlers’ reminiscences, and the work of other historians, Sod Busting dives deeply into the practical realities of how things worked to make vivid one of the quintessentially American experiences, breaking new land.“A cogent and engaging portrait of the real lives of those who settled the Great Plains.” —Nebraska History
The Soda Fountain
by Gia Giasullo Peter Freeman Brooklyn Farmacy and Soda Fountain Michael Harlan Turkell Elizabeth KiemA collection of 70 recipes celebrating the history and stories of the classic American soda fountain from one of the most-celebrated revival soda fountains in the country, Brooklyn Farmacy. A century ago, soda fountains on almost every Main Street in America served as the heart of the community, where folks shared sundaes, sodas, ice cream floats, and the news of the day. A quintessentially American institution, the soda fountain still speaks of a bygone era of innocence and ease. When Brooklyn Farmacy & Soda Fountain opened its doors in 2010, it launched a revival of this great American original, capturing the hearts of a new generation. Featuring abundant full-color photography and vintage illustrations and advertisements, The Soda Fountain explores a rich history--from the origins of seltzer in the nineteenth century, through the transformation of soda during Prohibition and the Depression years, right up to today's fountain renaissance. Featured recipes range from classics like the Purple Cow and Cherry Lime Rickey to contemporary innovations that have made Brooklyn Farmacy famous, like The Sundae of Broken Dreams (topped with caramel sauce and broken pretzel bits) and Makin' Whoopie! Sundae (with hot fudge and mini chocolate whoopie cakes). Recreating beloved treats like egg creams and milkshakes with local, seasonal, and artisanal ingredients, Gia Giasullo and Peter Freeman, the sibling cofounders of Brooklyn Farmacy & Soda Fountain, teach you how to resurrect the proud American soda fountain tradition at your own kitchen counter. With its fascinating anecdotes, mouth-watering pictures and easy-to-follow steps,this nostalgic cookbook proves that the soda fountain is a culinary and cultural institution that continues to delight.
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 Board on Population Health and Public Health Practice Maria Oria Ann L. Yaktine Food and Nutrition Board Brian L. Strom Institute of Medicine 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 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.
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.
The Solace of Bay Leaves
by Leslie BudewitzPepper Reece never expected to find solace in bay leaves. But when her life fell apart at forty and she bought the venerable-but-rundown Spice Shop in Seattle&’s Pike Place Market, her days took a tasty turn. Now she&’s savoring the prospect of a flavorful fall and a busy holiday cooking season, until danger bubbles to the surface . . . Between managing her shop, worrying about her staff, and navigating a delicious new relationship, Pepper&’s firing on all burners. But when her childhood friend Maddie is shot and gravely wounded, the incident is quickly tied to an unsolved murder that left another close friend a widow. Convinced that the secret to both crimes lies in the history of a once-beloved building, Pepper uses her local-girl contacts and her talent for asking questions to unearth startling links between the past and present—links that suggest her childhood friend may not have been the Golden Girl she appeared to be. Pepper is forced to face her own regrets and unsavory emotions, if she wants to save Maddie&’s life—and her own.
The Solar Food Dryer: How to Make and Use Your Own High-Performance, Sun-Powered Food Dehydrator (Mother Earth News Books for Wiser Living)
by Eben FodorThe Solar Food Dryer describes how to use solar energy to dry your food instead of costly electricity. With your own solar-powered food dryer, you can quickly and efficiently dry all your extra garden veggies, fruits and herbs to preserve their goodness all year long-with free sunshine! Applicable to a wide geography-wherever gardens grow-this well illustrated book includes:Complete step-by step plans for building a high-performance, low-cost solar food dryer from readily-available materialssolar energy design conceptsfood drying tips and recipesresources, references, solar charts, and more. - A Mother Earth News Book for Wiser Living -
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: 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!)
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