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Eating Puerto Rico
by Cruz Miguel Ortíz CuadraAvailable for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico. Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors--or by the foods once eaten that have now disappeared--Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.
Eating Purely: More Than 100 All-Natural, Organic, Gluten-Free Recipes for a Healthy Life
by Elizabeth SteinGood health begins with what you put in your body. When you eat better, you feel better. It’s that simple. A few short years ago, Elizabeth Stein could be found in her tiny Manhattan kitchen searching for a way to make gluten-free and vegan products that tasted great and weren’t overly processed. Working with ingredients such as chia seeds, flax, hemp, and coconut sugar, Elizabeth successfully developed recipes that were all-natural, non-GMO, gluten-free, and diabetes friendly. These recipes helped her form Purely Elizabeth, an award-winning line of products that can be found in more than 1,500 stores. Eating Purely is a collection of Elizabeth’s favorite recipes, which she has made for family, clients, and friends over the years. The recipes are healthy, easy, and delicious--and at times even indulgent. Eating Purely is focused on cooking with whole foods that are naturally gluten-free, nutrient rich, free of refined sugar, and mostly vegetable based. These recipes are centered on Stein’s five Eating Purely Principles, which will leave you feeling healthy and purely radiant. These principles are: Eat Whole, Clean Foods Focus on Plants Add in Nutrient-Rich Ingredients Kick Inflammatory Foods to the Curb and Practice the 80/20 Rule. Eating Purely includes more than one hundred fun and approachable recipes, ranging from brunch and salads to vegetarian mains and seasonal menus to celebrate with family and friends. Throughout Eating Purely, Stein also shares personal stories on health, exercise, family, entertaining, and starting her own natural foods company. Interwoven throughout the book is what Stein calls "the purely scoop”--time-saving cooking tips, benefits of ingredients used, resources for buying foods, and food and wine pairings.
Eating Right in America: The Cultural Politics of Food and Health
by Charlotte BiltekoffEating Right in America is a powerful critique of dietary reform in the United States from the late nineteenth-century emergence of nutritional science through the contemporary alternative food movement and campaign against obesity. Charlotte Biltekoff analyzes the discourses of dietary reform, including the writings of reformers, as well as the materials they created to bring their messages to the public. She shows that while the primary aim may be to improve health, the process of teaching people to "eat right" in the U.S. inevitably involves shaping certain kinds of subjects and citizens, and shoring up the identity and social boundaries of the ever-threatened American middle class. Without discounting the pleasures of food or the value of wellness, Biltekoff advocates a critical reappraisal of our obsession with diet as a proxy for health. Based on her understanding of the history of dietary reform, she argues that talk about "eating right" in America too often obscures structural and environmental stresses and constraints, while naturalizing the dubious redefinition of health as an individual responsibility and imperative.
Eating Right in the Renaissance
by Ken AlbalaEating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public.
Eating Rome: Living the Good Life in the Eternal City
by Elizabeth Helman MinchilliElizabeth Minchilli has been eating her way through Rome since she was 12 years old. Eating Rome, based on her popular blog Elizabeth Minchilli in Rome, is her homage to the city that feeds her, literally and figuratively. Her story is a personal, quirky and deliciously entertaining look at some of the city's monuments to food culture. Join her as she takes you on a stroll through her favorite open air markets; stop by the best gelato shops; order plates full of carbonara and finish the day with a brilliant red Negroni. Coffee, pizza, artichokes and grappa are starting points for mouth-watering stories about this ancient city. Illustrated with Minchilli's beautiful full-color photos and enriched with her favorite recipes for Roman classics like vignarola, carciofi alla romana and carbonara, Eating Rome is the book that you want if you are planning your first trip to Rome or if you have been to Rome a dozen times. And even if you just want to spend a few hours armchair traveling, Elizabeth Minchilli is the person you want by your side.
Eating Rome: Living the Good Life in the Eternal City
by Elizabeth Minchilli“Minchilli unlocks the secret door to reveal a thrilling world of Roman food—not just the best places to go but also why Italians adore them.” —Ina GartenElizabeth Minchilli has been eating her way through Rome since she was 12 years old. Eating Rome, based on her popular blog Elizabeth Minchilli in Rome, is her homage to the city that feeds her, literally and figuratively. Her story is a personal, quirky and deliciously entertaining look at some of the city’s monuments to food culture. Join her as she takes you on a stroll through her favorite open-air markets; stop by the best gelato shops; order plates full of carbonara and finish the day with a brilliant red Negroni. Coffee, pizza, artichokes and grappa are starting points for mouth-watering stories about this ancient city. Illustrated with Minchilli’s beautiful full-color photos and enriched with her favorite recipes for Roman classics like vignarola, carciofi alla romana and carbonara, Eating Rome is the book that you want if you are planning your first trip to Rome or if you have been to Rome a dozen times. And even if you just want to spend a few hours armchair traveling, Elizabeth Minchilli is the person you want by your side.“You’ll find this book a handy navigator whether in Rome for two days or two months, and a delicious gift for someone who is embarking on a trip to Italy, especially if it is their first.” —The Wall Street Journal“A truly insider’s culinary guide to Rome, Elizabeth Minchilli takes us into the trattorias, caffès, pizzerias, and gelaterias of Rome.” —David Lebovitz, New York Times–bestselling author of The Sweet Life in Paris
Eating Royally
by Darren McgradyMeals and memories from Princess Diana's personal chef. All families have their favorite foods?including the House of Windsor. Darren McGrady, personal chef to Princess Diana and chef to the royal family for fifteen years, has collected more than 100 recipes in Eating Royally and behind-the-scenes stories that offer insight into the royal family's lives. From hearty cooking to gourmet eating, these dishes will impress even the most discerning palates. Recipes include traditional English fare, and, of course, royal favorites, such as: Spring Asparagus Soup with Dill Poached Eggs en Croute Gleneagles Pate Earl Grey Tea Cake Gaelic Steaks Royal Tea Scones Eggs Drumkilbo Summer Pudding Iced Praline Souffles McGrady witnessed the rich history and surprisingly normal family life of the Royals, all while preparing elegant food with classical French influences for their table. Filled with touching photographs, mementos, and personal messages, Eating Royally chronicles one chef's extraordinary experiences within the walls of Buckingham Palace.
Eating Royally
by Darren McgradyMeals and memories from Princess Diana's personal chef.All families have their favorite foods?including the House of Windsor. Darren McGrady, personal chef to Princess Diana and chef to the royal family for fifteen years, has collected more than 100 recipes in Eating Royally and behind-the-scenes stories that offer insight into the royal family's lives.From hearty cooking to gourmet eating, these dishes will impress even the most discerning palates. Recipes include traditional English fare, and, of course, royal favorites, such as:Spring Asparagus Soup with DillPoached Eggs en CrouteGleneagles PateEarl Grey Tea CakeGaelic SteaksRoyal Tea SconesEggs DrumkilboSummer PuddingIced Praline SoufflesMcGrady witnessed the rich history and surprisingly normal family life of the Royals, all while preparing elegant food with classical French influences for their table.Filled with touching photographs, mementos, and personal messages, Eating Royally chronicles one chef's extraordinary experiences within the walls of Buckingham Palace.
Eating Stella Style
by George Stella Christian StellaProfessional chef George Stella serves up a feast of inspiration and 125 delicious recipes to kick-start any weight-loss plan! George Stella lost more than 250 pounds on a low-carb eating plan and has turned thousands of fans on to Stella Style -- eating fresh, natural foods prepared with minimum effort for maximum taste. In Eating Stella Style, he shows readers how to tailor his recipes to fit any personalized weight-loss plan, whether it's low carb, low fat, or low calorie. He inspires even the most jaded dieters to begin a new eating lifestyle and shows them how to stay on track. But Eating Stella Style is really about mouthwatering recipes: How does a Hot Ham and Cheese Egg Roll sound for breakfast? Or Strawberry and Mascarpone Cream Crêpes, Stella Style Baked Eggs Benedict, or Coconut Macaroon Muffins? For lunch or dinner, choose Grilled Portabella and Montrachet Salad, Wood-Grilled Oysters with Dill Butter, Kim's Stuffed Chicken Breasts with Lemony White Wine Sauce, Shaved Zucchini Parmesan Salad, or Spaghetti Squash with Clams Provençal Sauce. Satisfy your snack cravings with Better Cheddar Cheese Crisps, Devilish Deviled Eggs with Tuna, or Cheesy Pecan Cookies. And for dessert, try Pumpkin Pound Cake, Lemon Meringue Pie, Honeydew and Blackberry Granita, or Chocolate Pecan Truffles. Perfect for both devoted Stella Style fans and new converts, Eating Stella Style will tempt you with tasty, flexible recipes that satisfy everyone!
Eating Stella Style: Low-Carb Recipes for Healthy Living
by George Stella Christian StellaProfessional chef George Stella serves up a feast of inspiration and 125 delicious recipes to kick-start any weight-loss plan! George Stella lost more than 250 pounds on a low-carb eating plan and has turned thousands of fans on to Stella Style -- eating fresh, natural foods prepared with minimum effort for maximum taste. In Eating Stella Style, he shows readers how to tailor his recipes to fit any personalized weight-loss plan, whether it's low carb, low fat, or low calorie. He inspires even the most jaded dieters to begin a new eating lifestyle and shows them how to stay on track. But Eating Stella Style is really about mouthwatering recipes: How does a Hot Ham and Cheese Egg Roll sound for breakfast? Or Strawberry and Mascarpone Cream Crêpes, Stella Style Baked Eggs Benedict, or Coconut Macaroon Muffins? For lunch or dinner, choose Grilled Portabella and Montrachet Salad, Wood-Grilled Oysters with Dill Butter, Kim's Stuffed Chicken Breasts with Lemony White Wine Sauce, Shaved Zucchini Parmesan Salad, or Spaghetti Squash with Clams Provençal Sauce. Satisfy your snack cravings with Better Cheddar Cheese Crisps, Devilish Deviled Eggs with Tuna, or Cheesy Pecan Cookies. And for dessert, try Pumpkin Pound Cake, Lemon Meringue Pie, Honeydew and Blackberry Granita, or Chocolate Pecan Truffles. Perfect for both devoted Stella Style fans and new converts, Eating Stella Style will tempt you with tasty, flexible recipes that satisfy everyone!
Eating Together, Being Together: Recipes, Activities, and Advice from a Chef Dad and Psychologist Mom
by Julian Clauss-Ehlers Dr. Caroline Clauss-EhlersSilver Winner: Nautilus Award Grand Prize: Chanticleer International Book Award Finalist: American Writing Awards: Cookbooks, Parenting and Family Grow closer as a family through mealtime bonding. Explore more than 80 recipes plus essays, tips, and activities for the whole family that show how cooking together and sharing family meals can help build healthy relationships with food and with each other.With unique insights from a New York Times–starred chef dad and an award-winning psychologist mom, Eating Together, Being Together is much more than a cookbook. It teaches parents and children from toddlerhood through the teen years how to engage around cooking and mealtime. Each chapter offers easy-to-make recipes using fresh ingredients accompanied by thoughts and tips on using mindfulness to deal with picky eating, listening skills, academic stress, and more. This structure allows preparing and eating meals together to be meaningful, where kids and their parents, guardians, and caregivers can learn from one another and grow closer. Recipes include a range of food options to accommodate varying tastes with accessible step-by-step instructions for parents and kids. Activities for each chapter tie in key themes for cooking and for life and are presented in a developmentally thoughtful way for young children, preteens, teens, and grown-ups. From eating mindfulness and having honest food conversations to building rituals that support togetherness, this book explores how the family meal, whether cooking or eating, can bring families closer together. Whether it's kids sharing their feelings while they mix batter, or adults telling stories of their childhood while enjoying a favorite recipe, a special kind of bonding happens around food. Eating Together, Being Together gives you the recipes and activities for that bonding experience and helps set the table for connection.
Eating Together: Food, Friendship and Inequality
by Alice P. JulierAn insightful map of the landscape of social meals, Eating Together: Food, Friendship, and Inequality argues that the ways in which Americans eat together play a central role in social life in the United States. Delving into a wide range of research, Alice P. Julier analyzes etiquette and entertaining books from the past century and conducts interviews and observations of dozens of hosts and guests at dinner parties, potlucks, and buffets. She finds that when people invite friends, neighbors, or family members to share meals within their households, social inequalities involving race, economics, and gender reveal themselves in interesting ways: relationships are defined, boundaries of intimacy or distance are set, and people find themselves either excluded or included.
Eating Tomorrow: Agribusiness, Family Farmers, and the Battle for the Future of Food
by Timothy A. Wise<p>A major new book that shows the world already has the tools to feed itself, without expanding industrial agriculture or adopting genetically modified seeds, from the Small Planet Institute expert <p>Few challenges are more daunting than feeding a global population projected to reach 9.7 billion in 2050--at a time when climate change is making it increasingly difficult to successfully grow crops. In response, corporate and philanthropic leaders have called for major investments in industrial agriculture, including genetically modified seed technologies. Reporting from Africa, Mexico, India, and the United States, Timothy A. Wise's Eating Tomorrow discovers how in country after country agribusiness and its well-heeled philanthropic promoters have hijacked food policies to feed corporate interests. <p>Most of the world, Wise reveals, is fed by hundreds of millions of small-scale farmers, people with few resources and simple tools but a keen understanding of what and how to grow food. These same farmers--who already grow more than 70 percent of the food eaten in developing countries--can show the way forward as the world warms and population increases. Wise takes readers to remote villages to see how farmers are rebuilding soils with ecologically sound practices and nourishing a diversity of native crops without chemicals or imported seeds. They are growing more and healthier food; in the process, they are not just victims in the climate drama but protagonists who have much to teach us all.</p>
Eating Vegan in Philly
by Vance LehmkuhlEating Vegan in Philly is the latest volume in the Vegan City Guides series, published by Sullivan Street Press. The author, Vance Lehmkuhl, is the vegan columnist for the Philadelphia Daily News, V for Veg, and also writes the philly.com blog, V for Vegan. With this expertise, he covers the historical roots of the vegetarian/vegan scenes in Philadelphia and the rise over the last 50 years of a vital and important restaurant and food scene devoted to plant-based living. This book offers travelers a guidebook to all the vegan and vegan friendly restaurants in the area along with some of the most interesting sites and sights in Philadelphia to experience.
Eating Vegan in Vegas
by Deborah Emin Mary Beth Horiai William Bendik Marsala Rypka Evan AllenVegan City Guides is an ongoing set of travel guides meant for the vegan business and leisure traveler. Each city's guide will make available not only the food choices available in each place but will also introduce the vegan to the varieties of sites, interests, and activities that appeal to those involved in a plant-based life. Each guidebook is designed to ask the question, what would a vegan like to do in this city? Besides finding the best places to eat.
Eating Vegan in Vegas Guidebook, Second Edition
by Paul GrahamFor all vegans/vegetarians traveling to Las Vegas and needing a guide to both where to eat and why to be vegan, written by one of Las Vegas' leaders on living a plant-based life.
Eating Vegan: A Plant-Based Cookbook for Beginners
by Dianne WenzYour favorite foods made vegan—75 simple, plant-based recipes If you've been considering going vegan but fear missing out on flavor, here's some good news. Eating Vegan is packed with 75 mouthwatering vegan recipes that are simple to make and includes a starter guide to plant-based eating. Of all the vegan cookbooks, this is the one that seasoned vegans wish they'd had in the beginning. Try plant-powered dishes inspired by familiar favorites, including French Toast and Baked Ziti. You'll find nutritional information with every recipe, plus first-timer tips to help you get the most out of your meals. If you're looking to adopt a plant-based diet, this standout among vegan cookbooks makes it easy. All vegan cookbooks should include: Starter meal plans—Begin with one plant-based meal per day and work up to all three with meal plans that make adopting veganism painless. Your vegan kitchen—Learn about plant-based staples to have on hand, from tofu to nutritional yeast. Fundamental foods—Unlike some other vegan cookbooks, this one offers techniques for cooking foundational foods like beans, lentils, grains, and tofu. When it comes to vegan cookbooks that provide easy and delicious plant-based recipes, Eating Vegan is a step above the rest.
Eating Vegetarian: A Healthy Cookbook for Beginners
by Alissa Bilden Warham Steve WarhamAn introduction to vegetarian cooking your whole family will savor Becoming a vegetarian just got easier and tastier. Eating Vegetarian features 75 meat-free recipes to get you going–plus tips on how to successfully make the switch, nutritional guidance, and more. Specifically designed for beginners, this vegetarian cookbook will help you on your road toward a healthy vegetarian diet full of plant-based meals. Feast on dishes that range from simple snacks to hearty mains. Along with meat-free makeovers of some of your favorites like sushi and pasta Bolognese, you'll find kitchen tool considerations, tips for healthy ingredient swaps, and recommendations for picky eaters. This vegetarian cookbook includes: A complete resource—This information-packed vegetarian cookbook includes recipe labels, substitution tips, time-saving cooking strategies, meal suggestions, and other helpful tidbits. Lasting health—An overview of wellness benefits will help get everyone excited about sitting down to a veggie-powered meal. Nutritional know-how—Use a complete list of dietary pointers to make sure you're getting all the proper nutrients from the recipes in this vegetarian cookbook. In the world of vegetarian cookbooks, Eating Vegetarian stands out because of its easy and delicious recipes.
Eating Viet Nam: Dispatches from a Blue Plastic Table
by Graham HollidayA journalist and blogger takes us on a colorful and spicy gastronomic tour through Viet Nam in this entertaining, offbeat travel memoir, with a foreword by Anthony Bourdain. Growing up in a small town in northern England, Graham Holliday wasn’t keen on travel. But in his early twenties, a picture of Hanoi sparked a curiosity that propelled him halfway across the globe. Graham didn’t want to be a tourist in an alien land, though; he was determined to live it. An ordinary guy who liked trying interesting food, he moved to the capital city and embarked on a quest to find real Vietnamese food. In Eating Viet Nam, he chronicles his odyssey in this strange, enticing land infused with sublime smells and tastes.Traveling through the back alleys and across the boulevards of Hanoi—where home cooks set up grills and stripped-down stands serving sumptuous fare on blue plastic furniture—he risked dysentery, giardia, and diarrhea to discover a culinary treasure-load that was truly foreign and unique. Holliday shares every bite of the extraordinary fresh dishes, pungent and bursting with flavor, which he came to love in Hanoi, Saigon, and the countryside. Here, too, are the remarkable people who became a part of his new life, including his wife, Sophie.A feast for the senses, funny, charming, and always delicious, Eating Viet Nam will inspire armchair travelers, curious palates, and everyone itching for a taste of adventure.
Eating Well
by Jeffrey B. Fuerst Rebecca GrudzinaFood that is good for you can taste good, too! Which one of the foods in this book do you already enjoy?
Eating Well Serves Two
by Jim RomanoffEATING WELL SERVES TWO 150 HEALTHY IN A HURRY SUPPERS PLUS MORE THAN 100 QUICK SIDE DISHES, DESSERTS AND TIPS For millions of fast-paced, modern households, the old cookbook standard of "serves four" is increasingly outdated and a daily nuisance. With more than 77 million baby boomers adjusting to empty-nest syndrome, and with their adult children setting up their own new homes, there is a mounting demand for quick, easy, healthy recipes yielding fewer servings. But cooking for two people or even singles isn't as simple as cutting a recipe in half. In Eating Well Serves Two, the award-winning editors and recipe developers for America's leading food and nutrition magazine have created 150 dinners for two inspired by their hugely popular "Healthy in a Hurry" column. A fusion of simplicity, healthy ingredients and just-right quantities, these delicious, exciting new recipes are designed for today's growing world of empty- nesters, couples without children and smaller households. More than a cookbook, Eating Well Serves Two provides a smart guide for how to shop in small quantities, how to store and reuse leftover ingredients, ways to keep a well-stocked pantry, and an abundance of easy cooking strategies that result in minimal waste while putting a healthy, delicious meal on the table in 45 minutes or less. Eating Well Serves Two is filled with mouthwatering color photography plus tips on shopping, planning and simple cooking for two with healthy ingredients and without waste.
Eating Well after Weight Loss Surgery: Over 150 Delicious Low-Fat High-Protein Recipes to Enjoy in the Weeks, Months, and Years after Surgery
by Patt Levine Michelle Bontempo-Saray Meredith Urban Jon GouldThe best-selling bariatric cookbook, with more than 125 low-carb, low-fat, high-protein recipes for patients to enjoy after weight-loss surgery.In April 2003 Patt Levine underwent "Lap-Band" gastric surgery, one of the primary bariatric surgeries being widely practiced today. As a lifelong foodie, she was expecting the worst when her surgeon's nutritionist handed her dietary guidelines to follow post-surgery, and she was right. With her decades of cooking skills, she immediately set out to devise low-fat dishes that would be just as delicious pureed and chopped as they would be served whole. As an added problem, she wanted to cook for her husband at the same time. This first-ever cookbook for the hundreds of thousands who are lining up for bariatric bypass surgery is proof that it can be done. With collaborator Michele Bontempo-Saray, the author has created 125 recipes that contain no added sugar, are very low in fat, and get their carbohydrates almost exclusively from fruits and vegetables. Each recipe includes specific guidelines for preparation of the dish for every stage of the eating programs for Lap-Band, gastric bypass, and Biliopancreatric Diversion Duodenal Switch (BPD-DS) patients, as well as suggestions for sharing meals with those who have not gone through gastric surgery. Creative recipes cover every meal and food-breakfast and brunch, soups, vegetables, main courses, and sweet indulgences.
Eating Well for Optimum Health: The Essential Guide to Food, Diet and Nutrition
by Andrew Weil M.D.From one of our most trusted authorities on health and alternative health care, a comprehensive and reassuring book about food, diet, and nutrition.Building on the scientific and philosophical underpinnings of his enormous bestseller Spontaneous Healing, the body's capacity to heal itself, and presenting the kind of practical information that informed his 8 Weeks to Optimum Health, Dr. Weil now provides us with a program for improving our well-being by making informed choices about how and what we eat. He explains the safest and most effective ways to lose weight; how diet can affect energy and sleep; how foods can exacerbate or minimize specific physical problems; how much fat to include in our diet; what nutrients are in which foods, and much, much more. He makes clear that an optimal diet will both supply the basic needs of the body and fortify the body's defenses and mechanisms of healing. And he provides easy-to-prepare recipes in which the food is as sensually satisfying as it is beneficial.Eating Well for Optimum Health stands to change - for the better and the healthier - our most fundamental ideas about eating.
Eating Well to Win: Inspired Living Through Inspired Cooking
by Chef RLI Richard Ingraham#1 Amazon New Release! The ultimate in peak performance cooking by &“the best chef—and only chef—that I&’ve had!&” (Dwyane Wade, NBA player). Chef Richard Ingraham has been the personal chef for NBA star Dwyane Wade for more than a decade. The Miami native has also worked with entertainers and top tier athletes in all the major sports including Asante Samuels, Santana Moss, Antrel Rolle, and Michael Oher from the NFL; Manny Machado and Jon Jay from MLB; and NBA stars Patrick Ewing, John Wall, and of course, Dwyane Wade. Chef Richard&’s book is designed for those who want to change their diet to achieve peak performance—whether at the gym or the office. Step-by-step, in 90 recipes, he will show the CrossFit enthusiast, the working mom, and the weekend golfer how to eat for optimum performance because he knows all of the secrets, and it&’s not all kale smoothies and grilled chicken. Readers will get advice on how changing what you put in your body will change what you put out into the universe and make you feel better physically and emotionally. It&’s not just about making sure you get the right mix of veggies and carbs. This is about feeding your spirit as well. &“Never in my life have I tasted more delicious and flavorful food that&’s actually nutritious, as the meals exquisitely prepared by Chef Rich . . . He&’s simply amazing and the best around!&” —Gabrielle Union, actor &“The master of delicious flavor.&” —Dulé Hill, actor and tap dancer
Eating Wildly
by Ava ChinIn this touching and informative memoir about foraging for food in New York City, Ava Chin finds sustenance...and so much more.Urban foraging is the new frontier of foraging for foods, and it's all about eating better, healthier, and more sustainably, no matter where you live. Time named foraging the "latest obsession of haute cuisine." And while foraging may be the latest foodie trend, the quest to connect with food and nature is timeless and universal. Ava Chin, aka the "Urban Forager," is an experienced master of the quest. Raised in Queens, New York, by a single mother and loving grandparents, Chin takes off on an emotional journey to make sense of her family ties and romantic failures when her beloved grandmother dies. She retreats into the urban wilds, where parks and backyards provide not only rare and delicious edible plants, but a wellspring of wisdom. As the seasons turn, Chin begins to view her life with new "foraging eyes," experiencing the world as a place of plenty and variety, where every element--from flora to fauna to fungi--is interconnected and interdependent. Her experiences in nature put her on a path to self-discovery, leading to reconciliation with her family and finding true love. Divided into chapters devoted to a variety of edible/medicinal plants, with recipes and culinary information, Eating Wildly will stir your emotions and enliven your taste buds--a moving memoir about the importance of family, relationships, and food.