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The Upstairs Delicatessen: On Eating, Reading, Reading About Eating, and Eating While Reading
by Dwight GarnerGarner gathers a literary chorus to capture the joys of reading and eating in this comic, personal classic. Reading and eating, like Krazy and Ignatz, Sturm und Drang, prosciutto and melon, Simon and Schuster, and radishes and butter, have always, for me, simply gone together. The book you’re holding is a product of these combined gluttonies.Dwight Garner, the beloved New York Times critic and the author of Garner’s Quotations, serves up the intertwined pleasures of books and food. The product of a lifetime of obsessively reading, eating, and every combination therein, The Upstairs Delicatessen: On Eating, Reading, Reading About Eating, and Eating While Reading is a charming, emotional memoir, one that only Garner could write. In it, he records the voices of great writers and the stories from his life that fill his mind as he moves through the sections of the day and of this book: breakfast, lunch, shopping, the occasional nap, drinking, and dinner.Through his lifelong infatuation with these twin joys, we meet the man behind the pages and the plates, and a portrait of Garner, eager and insatiable, emerges. He writes with tenderness and humor about his mayonnaise-laden childhood in West Virginia and Naples, Florida (and about his father’s famous peanut butter and pickle sandwich), his mind-opening marriage to a chef from a foodie family (“Cree grew up taking leftover frog legs to school in her lunch box”), and the words and dishes closest to his heart. This is a book to be savored, though it may just whet your appetite for more.
Upstream: Searching for Wild Salmon, from River to Table
by Langdon CookFrom the award-winning author of The Mushroom Hunters comes the story of an iconic fish, perhaps the last great wild food: salmon. For some, a salmon evokes the distant wild, thrashing in the jaws of a hungry grizzly bear on TV. For others, it’s the catch of the day on a restaurant menu, or a deep red fillet at the market. For others still, it’s the jolt of adrenaline on a successful fishing trip. Our fascination with these superlative fish is as old as humanity itself. Long a source of sustenance among native peoples, salmon is now more popular than ever. Fish hatcheries and farms serve modern appetites with a domesticated “product”—while wild runs of salmon dwindle across the globe. How has this once-abundant resource reached this point, and what can we do to safeguard wild populations for future generations? Langdon Cook goes in search of the salmon in Upstream, his timely and in-depth look at how these beloved fish have nourished humankind through the ages and why their destiny is so closely tied to our own. Cook journeys up and down salmon country, from the glacial rivers of Alaska to the rainforests of the Pacific Northwest to California’s drought-stricken Central Valley and a wealth of places in between. Reporting from remote coastlines and busy city streets, he follows today’s commercial pipeline from fisherman’s net to corporate seafood vendor to boutique marketplace. At stake is nothing less than an ancient livelihood. But salmon are more than food. They are game fish, wildlife spectacle, sacred totem, and inspiration—and their fate is largely in our hands. Cook introduces us to tribal fishermen handing down an age-old tradition, sport anglers seeking adventure and a renewed connection to the wild, and scientists and activists working tirelessly to restore salmon runs. In sharing their stories, Cook covers all sides of the debate: the legacy of overfishing and industrial development; the conflicts between fishermen, environmentalists, and Native Americans; the modern proliferation of fish hatcheries and farms; and the longstanding battle lines of science versus politics, wilderness versus civilization. This firsthand account—reminiscent of the work of John McPhee and Mark Kurlansky—is filled with the keen insights and observations of the best narrative writing. Cook offers an absorbing portrait of a remarkable fish and the many obstacles it faces, while taking readers on a fast-paced fishing trip through salmon country. Upstream is an essential look at the intersection of man, food, and nature.Praise for Upstream“Passionate . . . Cook deftly conveys his love of nature, the beauty of the Pacific Northwest, and the delectable eating provided by fresh caught wild salmon.”—Library Journal “Insightful . . . this work is a great place to learn what needs to done—and an entertaining view on the positive and negative connections humans have with the natural environment.”—Publishers Weekly“Langdon Cook delivers a beautifully written portrait of the iconic salmon that blends history, biology, contentious politics, and the joy of fishing into a captivating and thought-provoking tale.”—Eric Jay Dolin, author of Brilliant Beacons“Salmon are the essence of the Pacific Northwest, and as Langdon Cook shows so powerfully, they are the key to its future."—Rowan Jacobsen, author of The Essential Oyster“In this fresh tale of an ancient wonder, Langdon Cook takes us on an inspired journey of discovery through the heart and soul of salmon country.”—David R. Montgomery, author of King of Fish and Growing a Revolution
Uptown Country: 175 Charming Recipes with Flavor and Flair
by Donald G. LewisDrawn from the days when author Donald Lewis watched his grandmother churn butter and gather fresh eggs to use in family meals, these country dishes have a contemporary flair that's perfect for even the most elegant brunch or dinner party. You'll find recipes for such classic treats as Creamy Onion Soup, Squash Bisque, Creole Seafood Gumbo, Baked Chicken Breasts with Roast Garlic Sauce, Velvet Almond Fudge Cake, Lemon Date Squares, and Apple Spice Muffins. There's also a useful conversion chart for British and American measures and temperatures, a handy list of ingredient substitutions, a recipe for a "Master Mix" that can be used for a range of baked goods, and general herb suggestions for flavoring foods to perfection. This is a charming cookbook that skillfully combines rural country cooking with modern culinary style.
Urban Agriculture
by David TraceyUrban Agriculture is packed with ideas and designs for anyone interested in joining the new food revolution. First-time farmers and green thumbs alike will find advice on growing healthy, delicious, affordable food in urban settings. From condo balconies to community orchards, cities are coming alive with crops. Get growing!
Urban Ecologies on the Edge: Making Manila's Resource Frontier
by Kristian Karlo SaguinLaguna Lake, the largest lake in the Philippines, supplies Manila's dense urban region with fish and water while operating as a sink for its stormflows and wastes. Transforming the lake to deliver these multiple urban ecological functions, however, has generated resource conflicts and contradictions that unfold unevenly across space. In Urban Ecologies on the Edge, Kristian Karlo Saguin tracks the politics of resource flows and unpacks the narratives of Laguna Lake as Manila's resource frontier. Provisioning the city and keeping it safe from floods are both frontier-making processes that bring together contested socioecological imaginaries, practices, and relations. Combining fieldwork and historical accounts, Saguin demonstrates how people—powerful and marginalized—interact with the state and the environment to produce the unequal landscapes of urbanization at and beyond the city's edge.
Urban Expansion and Food Security in New Zealand: The Collapse of Local Horticulture (Routledge Studies in Food, Society and the Environment)
by Benjamin Felix RichardsonThis book examines suburban development in New Zealand and its conflict with and impact on local horticulture and food security. Drawing on an ethnographic study of Auckland’s rapidly expanding urban periphery, combined with comparative case studies from California in the USA and Victoria in Australia, the book examines how the profit-making strategies of property developers and landowners drastically reshapes work and life at the edge of cities. With a significant portion of the world's croplands lying adjacent to cities, the accelerating pace of urban sprawl across the planet places unprecedented pressure on the productivity and even existence of these vital food bowl regions. The book examines how the demand for more land for development at the urban periphery collides with concerns over local food security and the protection of ecosystem services. It analyses land use policy, historical records, and physical patterns of development, alongside participant observation of local events. It combines this with interviews with government officials, property developers, landowners, local residents and horticulturists. By combining these narratives of the hectic and lucrative business of suburban property development with the collapse of local horticulture, this book shows how the realignment of the New Zealand's interests of financial profitability over other concerns led to the transformation of urban peripheries from a productive food bowl to an investment vehicle. This book will be of great interest to students and scholars of urban food and agriculture, urban planning and development and rural-urban studies.
Urban Food Mapping: Making Visible the Edible City
by Katrin Bohn Mikey TomkinsWith cities becoming so vast, so entangled and perhaps so critically unsustainable, there is an urgent need for clarity around the subject of how we feed ourselves as an urban species. Urban food mapping becomes the tool to investigate the spatial relationships, gaps, scales and systems that underlie and generate what, where and how we eat, highlighting current and potential ways to (re)connect with our diet, ourselves and our environments.Richly explored, using over 200 mapping images in 25 selected chapters, this book identifies urban food mapping as a distinct activity and area of research that enables a more nuanced way of understanding the multiple issues facing contemporary urbanism and the manyfold roles food spaces play within it. The authors of this multidisciplinary volume extend their approaches to place making, storytelling, in-depth observation and imagining liveable futures and engagement around food systems, thereby providing a comprehensive picture of our daily food flows and intrastructures. Their images and essays combine theoretical, methodological and practical analysis and applications to examine food through innovative map-making that empowers communities and inspires food planning authorities. This first book to systematise urban food mapping showcases and bridges disciplinary boundaries to make theoretical concepts as well as practical experiences and issues accessible and attractive to a wide audience, from the activist to the academic, the professional and the amateur. It will be of interest to those involved in the all-important work around food cultures, food security, urban agriculture, land rights, environmental planning and design who wish to create a more beautiful, equitable and sustainable urban environment.
The Urban Food Revolution: Changing the Way We Feed Cities
by Peter LadnerOur reliance on industrial agriculture has resulted in a food supply riddled with hidden environmental, economic, and health care costs and beset by rising food prices. With only a handful of corporations responsible for the lion's share of the food on our supermarket shelves, we are incredibly vulnerable to supply chain disruption.The Urban Food Revolution provides a recipe for community food security based on leading innovations across North America. The author draws on his political and business experience to show that we have all the necessary ingredients to ensure that local, fresh sustainable food is affordable and widely available. He describes how cities are bringing food production home by:*Growing community through neighborhood gardening, cooking, and composting programs*Rebuilding local food processing, storage, and distribution systems*Investing in farmers markets and community supported agriculture*Reducing obesity through local fresh food initiatives in schools, colleges, and universities*Ending inner-city food desertsProducing food locally makes people healthier, alleviates poverty, creates jobs, and makes cities safer and more beautiful. The Urban Food Revolution is an essential resource for anyone who has lost confidence in the global industrial food system and wants practical advice on how to join the local food revolution.Peter Ladner has served two terms as a Vancouver City Councilor. With more than thirty-five years of journalistic experience, he is a frequent speaker on community issues and has a special interest in the intersection of food policy and city planning.
Urban Foraging: Find, Gather, and Cook 50 Wild Plants
by Lisa M. RoseYour city is full of wild food, you just need to know where to find it. Take a stroll to discover the ingredients for a wild apple tarte tatin. Turn the lilac bush found in a vacant lot into a delicious, delicately flavored jelly for your morning pastry. Discover a new way to feast on fresh food. Urban Foraging is a stylish, scrumptious guide to wildcrafting in the city. You&’ll learn how to find, identify, harvest, and cook with 50 common wild plants, such as chickweed, dandelion, echinacea, honeysuckle, red clover, and pine. Expert forager Lisa M. Rose shares all the basics necessary for a successful harvest: clear photos that aid identification, tips for ethical and safe gathering, details on culinary uses, and simple recipes will help you make truly fresh, nutritious meals.
The Urban Rajah's Curry Memoirs
by Ivor PetersPlease note this has been optimised for display on tablets and colour devices.Bursting with delicious recipes and stunning illustrations, this is a food memoir like no other.Curry has become an integral part of our staple diet but few of us are aware of what 'authentic' means when it comes to Britain's favourite food - how it is cooked and what makes it so sublime. Instead we have been patronised with dumbed-down versions of wonderfully spiced dishes through the provision of gooey mixtures that slime their way out of jars. 'No more!' cries self-proclaimed Urban Rajah Ivor Peters. The search for homemade, straightforward fragrant food ends here. Packed full of inspiring stories and generations-old recipes, this book opens the door into a world of family cooking that will teach us how to cook delicious curry in our own homes. So put down that jar of low-fat chicken tikka masala, rip up your takeaway menu and let Ivor lead you through a journey of spice that will leave you revelling in colour, yearning for the delicate smells of cardamom and cinnamon and desperate to tear a chapatti to shreds and plunge it into a curry feast of your own making.
Urban Remedy: The 4-Day Home Cleanse Retreat
by Neka PasqualeA holistic meal and activity plan to detox and reset your health—includes a foreword by Cindy Crawford. This comprehensive handbook offers a complete whole-food cleansing plan along with guidelines for how to prepare for, enjoy, and come back from your cleanse. With a holistic mind-and-body approach, this program will help you break out of bad habits, reset routines and intentions, and improve your overall health and wellbeing. Urban Remedy includes information on: The benefits of cleansingWhat to expect from your Urban Remedy cleanse retreatComplete equipment and shopping lists for planning your daysStep-by-step instructions for each day of the cleanseA section on treating ailments through food based on ancient healing principlesMore than 75 mostly raw and vegan recipes for living well every day &“Whether it&’s a three-day cleanse, a single day of clean eating, or a particular recipe to treat a common ailment, I look to Neka for delicious, healing recipes that will help me feel my best.&”—Cindy Crawford, from the foreword
Urban Survival Guide: How City Dwellers Can Live Well, and Frugally, Even in Dire Times
by Christopher NyergesPractical Guidelines to Resourceful City Living, Self-reliance, Emergency Preparedness, and Getting More for Less A survival guidebook that reflects the world in which we now find ourselves. The post 9/11 world seems a bit more hostile, as terrorist threats and attacks are no longer a surprise. The Great Tsunami of Christmas 2004 showed us that quick extinctions (like Noah&’s flood) can and do happen without apparent warning. Hurricanes Katrina and Sandy not only told us that it can happen to us, but that it is foolhardy to make no preparations and pretend that the government will take care of you in the post-disaster landscape. The price of gold id rising again. War, rumors of war, famines, political instability, economic instability, global pandemics – all these and more are causes of concern to the average family. Economic survival is also addresses, since this is such a fundamental building block of everything else in modern society. Money cannot be ignored.
The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine
by Dynise Balcavage<p>Transforming vegan cooking from "oat cuisine" to "haute cuisine" <p>Sampling ruby-red organic berries at a farmers' market. Comparing thirty varieties of rice noodles in a Vietnamese food store. Ordering “good & greasy” vegetarian rotis from a street cart. This is the life of the urban vegan, and author Dynise Balcavage brings this cuisine to life in The Urban Vegan. Designed to help vegans―and all readers―find inspiration for a healthy, varied, and delicious diet in each city market, restaurant, and corner store that they visit, this book presents 250 delicious, and even decadent, original vegan recipes inspired by the colorful culinary landscapes of urban areas. <p>Accompanying the recipes are shortcuts, entertaining ideas, and menu themes that will please even omnivores; an overview of the vegan pantry; and helpful icons that alert readers to low-fat, kid-friendly, fast, omnivore-friendly, and frugal recipes at a glance.</p>
The Uric Acid Handbook: A Beginner's Guide to Overcoming Hyperuricemia (Strategies for Managing: Gout, Kidney Stones, Diabetes, Liver Disease, Heart Health, Psoriasis, and More)
by Urvashi GuhaTake control of your health with this easy-to-use guide to lowering uric acid levels and managing gout, liver disease, heart health, and more!Millions of Americans experience high uric acid levels, aka hyperuricemia, and as a result suffer from health conditions like gout, liver disease, kidney stones, heart disease and more. Uric acid is a waste product found in the blood. The body naturally dissolves uric acid, but sometimes it can build up in the body and cause major health problems. With The Uric Acid Handbook, you will first learn what uric acid is and how it operates within your body. Then this book will walk you through how you may be unknowingly increasing your uric acid levels and the certain health risks associated with doing so. Using relatable anecdotes and research-backed strategies, this friendly guide will give you all the tools you need to lower your uric acid levels, including: Professional advice from health-care providers Recipes and recommended foods that are low in uric acid Simple strategies for making daily lifestyle changes And more! The Uric Acid Handbook is the ultimate fact-filled guide to managing your hyperuricemia or simply improving your overall health.
The Use Of Drugs In Food Animals: Benefits And Risks
by National Research CouncilThe use of drugs in food animal production has resulted in benefits throughout the food industry; however, their use has also raised public health safety concerns.The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the major food-producing animal industries--poultry, dairy, beef, swine, and aquaculture. The volume discusses the prevalence of human pathogens in foods of animal origin. It also addresses the transfer of resistance in animal microbes to human pathogens and the resulting risk of human disease.The committee offers analysis and insight into these areas Monitoring of drug residues. The book provides a brief overview of how the FDA and USDA monitor drug residues in foods of animal origin and describes quality assurance programs initiated by the poultry, dairy, beef, and swine industries.Antibiotic resistance. The committee reports what is known about this controversial problem and its potential effect on human health. The volume also looks at how drug use may be minimized with new approaches in genetics, nutrition, and animal management. November
The Useful Book: 201 Life Skills They Used to Teach in Home Ec and Shop
by David Bowers Sharon BowersA modern and energetically designed encyclopedia of DIY with everything you need to know to roll up your sleeves and cook it, build it, sew it, clean it, or repair it yourself. In other words, everything you would have learned from your shop and home ec teachers, if you'd had them.The Useful Book features 138 practical projects and how-tos, with step-by-step instructions and illustrations, relevant charts, sidebars, lists, and handy toolboxes. There’s a kitchen crash course, including the must-haves for a well-stocked pantry; how to boil an egg (and peel it frustration-free); how to grill, steam, sauté, and roast vegetables. There’s Sewing 101, plus how to fold a fitted sheet, tie a tie, mop a floor, make a bed, and set the table for a formal dinner. Next up: a 21st-century shop class. The tools that everyone should have, and dozens of cool projects that teach fundamental techniques. Practice measuring, cutting, and nailing by building a birdhouse. Make a bookshelf or a riveted metal picture frame. Plus: do-it-yourself plumbing; car repair basics; and home maintenance, from priming and painting to refinishing wood floors.
Uses of Elemental Diets in Clinical Situations
by G. BounousThe studies presented in this book demonstrate that a new concept in the management of carious intestinal disorders should be considered, namely, that common nutrients may protect or heal the mucosa by virtue of the particular form and mode in which they are delivered to the intestinal lumen and their availability to the mucosal cells. The substitution of intact protein in the formula by hydrolysate appears to me an important factor.
The Uses of Water in Health and Disease. A Practical Treatise on the Bath, Its History and Uses
by John Harvey KelloggThe Uses of Water in Health and Disease by John H. Kellogg is a comprehensive and practical guide to hydrotherapy, exploring the therapeutic applications of water for promoting health and treating various ailments. Written by the renowned physician and health reformer, this book reflects Kellogg’s expertise in natural health practices, focusing on the healing potential of water treatments such as baths, showers, compresses, and other hydrotherapeutic methods.Kellogg offers a detailed history of the bath, tracing its use from ancient civilizations to modern times, highlighting how cultures across the world have harnessed water for wellness. The book covers various forms of water therapy, including cold baths, steam baths, and sitz baths, explaining the physiological effects each method has on the body. Kellogg emphasizes how water therapy can improve circulation, stimulate the nervous system, detoxify the body, and strengthen immunity.Beyond the practical techniques, the book also delves into how water treatments can complement medical care in treating chronic conditions, fevers, skin diseases, digestive disorders, and mental health challenges. Kellogg provides guidelines for administering water therapy safely at home, detailing the proper temperatures, durations, and sequences for different treatments to achieve optimal results.Written in an accessible yet authoritative style, The Uses of Water in Health and Disease reflects Kellogg’s philosophy of holistic health, where natural remedies, preventive care, and lifestyle choices play central roles in maintaining well-being. This book appeals to health professionals, wellness enthusiasts, and anyone interested in alternative medicine and the history of health practices. Kellogg’s insights continue to resonate, offering practical advice on integrating hydrotherapy into modern self-care routines.
Using American Community Survey Data to Expand Access to the School Meals Programs
by Panel on Estimating Children Eligible for School Nutrition Programs Using the American Community SurveyThe National School Lunch and School Breakfast Programs, administered by the Food and Nutrition Service (FNS) of the U. S. Department of Agriculture (USDA), are key components of the nation's food security safety net, providing free or low-cost meals to millions of schoolchildren each day. To qualify their children each year for free or reduced-price meals, many families must submit applications that school officials distribute and review. To reduce this burden on families and schools and to encourage more children to partake of nutritious meals, USDA regulations allow school districts to operate their meals programs under special provisions that eliminate the application process and other administrative procedures in exchange for providing free meals to all students enrolled in one or more school in a district. FNS asked the National Academies' Committee on National Statistics and Food and Nutrition Board to convene a panel of experts to investigate the technical and operational feasibility of using data from the continuous American Community Survey (ACS) to estimate students eligible for free and reduced-price meals for schools and school districts. The ACS eligibility estimates would be used to develop "claiming percentages" that, if sufficiently accurate, would determine the USDA reimbursements to districts for schools that provided free meals to all students under a new special provision that eliminated the ongoing base-year requirements of current provisions. Using American Community Survey Data to Expand Access to the School Meals Program was conducted in two phases. It first issued an interim report (National Research Council, 2010), describing its planned approach for assessing the utility of ACS-based estimates for a special provision to expand access to free school meals. This report is the final phase which presents the panel's findings and recommendations.
Using Nutrigenomics within Personalized Nutrition: A Practitioner's Guide (Personalized Nutrition and Lifestyle Medicine for Healthcare Practitioners)
by Anne PembertonThis is the comprehensive guide to utilising nutrigenomics in clinical practice. A cutting-edge field, nutrigenomics examines the effects of foods on gene expression. From a comprehensive patient history and appropriate testing, practitioners can work with the patient to correct underlying biochemical imbalances that may predispose to a disease, using nutrigenomics as a guidance tool. The book covers everything a practitioner needs to know, from the difference between nutrigenomics and epigenetics to what to consider when incorporating nutrigenomics with functional medicine. The book is highly practical, guiding the reader through the realities of using genetic testing in clinical practice.
V for Veg: The Best of Philly’s Vegan Food Column
by Vance LehmkuhlV for Veg is a collection of the vegan food columns that Vance Lehmkuhl has written over the years for the Philadelphia Daily News. Filled with wit, humor and good information about the vegan/vegetarian plant-based community in Philadelphia, the book covers many of the events, personalities, restaurants, and industries that have grown up in and around Philadelphia. Combining healthful information with a sly, humorous style, Vance Lehmkuhl’s book will delight the veg-conscious and may spur many a meat eater to explore the animal-free options now available for feeding all aspects of our lives.
V Is for Vegan: The ABCs of Being Kind
by Ruby RothIntroducing three- to seven-year-olds to the "ABCs" of a compassionate lifestyle, V Is for Vegan is a must-have for vegan and vegetarian parents, teachers, and activists! Acclaimed author and artist Ruby Roth brings her characteristic insight and good humor to a controversial and challenging subject, presenting the basics of animal rights and the vegan diet in an easy-to-understand, teachable format. Through memorable rhymes and charming illustrations, Roth introduces readers to the major vegan food groups (grains, beans, seeds, nuts, vegetables, and fruits) as well as broader concepts such as animal protection and the environment. Sure to bring about laughter and learning, V Is for Vegan will boost the confidence of vegan kids about to enter school and help adults explain their ethical worldview in a way that young children will understand. From the Hardcover edition.
V is for Vegetables: Inspired Recipes & Techniques for Home Cooks - from Artichokes to Zucchini
by Dorothy Kalins Michael AnthonyOne of America's most highly acclaimed chefs gives us more than 140 simple recipes and techniques for imaginative vegetable cooking at home. Gramercy Tavern's Executive Chef Michael Anthony believes a cook's job is to create delicious flavors and healthy meals. Written for the home cook, V IS FOR VEGETABLES celebrates the act of cooking vegetables he loves. Anthony shows how unlocking the secrets of vegetables can be as simple as roasting a beet, de-knobbing a Jerusalem artichoke, peeling a gnarly celery root, slicing a bright radish, washing a handful of just-picked greens. V IS FOR VEGETABLES is personal, accessible, and beautiful. Its charming A to Z format celebrates vegetables in richly detailed illustrations, glorious food photographs, and lots of helpful how to do it techniques. Recipes include crispy composed salads, fresh herb sauces, satisfying warm gratins, vibrant stews, simple sautéed greens over a bowl of grains, and veggies with meat and fish, too. V IS FOR VEGETABLES delivers the tools to transform and conquer the vegetables in a CSA basket, from the farmers market, and even the grocery store. It is an eye-opening book for vegetarians and omnivores alike.
V Street: 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking
by Rich Landau Kate JacobyA dazzling collection of more than 100 innovative vegetable recipes from the beloved chefs of Philadelphia’s nationally acclaimed restaurants Vedge and V Street—full of bold spices and adventurous flavors inspired by the great ethnic and street foods of the world. Chefs Rich Landau and Kate Jacoby bring the greatest flavors of the world to the devoted clientele of their acclaimed Philly restaurant V Street. Now, cooks can experience the same original dining experience at home with these zesty, mouthwatering recipes that whet the appetite and feed the imagination. In V Street, Rich Landau and Kate Jacoby offer creative vegan riffs on street food from across the globe—drawing from the culinary traditions of Asia, the Middle East, South America, and more—in a diverse range of dishes including: Sticks: Jerk Trumpet Mushrooms, Shishito RobotayakiSnacks: 5:00 Szechuan Soft Pretzels, Papadums with Whipped DalSalads: Jerk Sweet Potato Salad, Tandoori EggplantMarket: Harissa Grilled Cauliflower, Peruvian FriesPlates: Black Garlic Pierogies, Hearts of Palm & Avocado SoccaBowls: Dan Dan Noodles, Kimchi StewSweets: Churro Ice Cream Sandwich, Sweet Potato AranciniCocktails: Hong Kong Karaoke, Lokum at the BazaarFilled with 100 internationally inspired recipes, behind-the-scenes anecdotes, food travel stories, and stunning color photography throughout, this casual companion cookbook to Vedge is a must-have for vegetable lovers and everyone with a taste for adventure.
Va Va Voom: The 10-Day Energy Diet that will stop you feeling Tired All The Time
by Jackie LynchAre you TATT (Tired All The Time)? If this sounds familiar, it's time to take action with Jackie Lynch's 10-day energy-boosting diet. Whether you're 29 or 69, it's more than likely that your diet and lifestyle are the main reasons for feeling so tired and that simple changes to what you eat will help your energy levels to flourish again. This book will give you an easy-to-follow food plan to help you beat the 21st-century's most common syndrome in just 10 days.Chapters include:Why have I lost my Va Va Voom?What sort of tired are you? Do you need more vitality, strength, endurance, focus or concentration? Simple nutrition quizzes to help you to identify the potential underlying causes. Va Va Voom boosters Bite-sized information about the foods and lifestyle factors that can boost energy. Va Va Voom robbersThe foods and factors that reduce your energy levels. The 10-day Va Va Voom energy planHow to use this plan; foods to enjoy; foods to avoid; 10-day meal planner; shopping list The Va Va Voom maintenance planA long-term plan that you can fit in with your daily routine after the first 10 days. More of an 80-20 approach than the stricter 10-day plan.Va Va Voom recipesOver 50 recipes to get you started.