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Discover Your Optimal Health: The Guide to Taking Control of Your Weight, Your Vitality, Your Life
by Dr Wayne Scott AndersenWhat is optimal health? As one of the nation's foremost physicians in nutritional intervention, Dr. Wayne Scott Andersen has devoted his career to creating optimal health through a comprehensive approach that addresses and breaks through logistical and psychological barriers. Widely and affectionately known for his work in the field of health coaching as "Dr. A," in Discover Your Optimal Health, he provides an inegrative approach that begins with developing (and maintaining) healthy habits each day. This crucial approach makes health the centerpiece of your life instead of something you do when you discover you have an illness or imbalance. Dr. A reveals how a little attention and discipline now can avoid health crises down the road. No matter what your current health status, you can be as healthy as possible. The habits you develop now make the difference between surviving and thriving, life or death. The steps toward reaching and maintaining your optimal health include: Integrating the Habits of Health into Your Life Discovering the Habits of Healthy Weight Loss Using the Habits of Healthy Eating Understanding the Habits of Healthy Motion Practicing the Habits of Healthy Sleep Employing the Habits of a Healthy Mind
Discovering Food and Nutrition
by Connie R. SasseThe essential textbook for beginning level food and nutrition courses. "Discovering Food and Nutrition" helps students learn to plan nutritious meals and snacks within limits of time and money, to shop wisely, to work in a kitchen safely and efficiently, and to prepare a variety of foods. "Discovering Food and Nutrition" is an introductory foods program for middle school with short chapters, engaging photos and charts, and a comfortable reading level. It offers middle school students and high school students with special needs the motivation to learn how to become active, engaged students of food preparation, nutrition and consumer skills.
Discovering Food and Nutrition (6th edition)
by Helen KowtalukDiscovering Food and Nutrition is a totally revised textbook for beginning level food and nutrition courses. This illustrated text teaches students to plan nutritious meals, identify the limits of time and money, shop wisely, and work in the kitchen safely.
Discovering Food and Nutrition (7th edition)
by Helen KowtalukThe essential textbook for beginning level food and nutrition courses. Totally revised! This colorfully illustrated text teaches students to plan nutritious meals, identify the limits of time and money, shop wisely, and work in the kitchen safely.
The Discovery of Chocolate
by James Runcie[from inside dust jacket flaps] When Diego de Godoy leaves his native Seville and takes ship for the New World, he is hoping to find a treasure that will make him worthy of the hand in marriage of the beautiful Isabella de Quintallma. He finds more than he bargained for. Fighting alongside Cortes and his conquistadors, Diego falls in love with a Mexican woman and she initiates him into the sensuous secret of chocolate. From the moment he is separated from his lover, however, Diego and his ever-faithful greyhound Pedro are destined to wander throughout the world and down the centuries in search of the fulfilment they knew for that brief time, seeking the perfection of chocolate and the meaning of life. Full of excitement, humour and not a little sadness, the drama of Diego's quest is played out against the background of many great cities, by a cast of richly colourful characters, including the Marquis de Sade and Sigmund Freud, to name but two. The Discovery of Chocolate is a fabulous delight, as rich and exotic as the luxurious confections that Diego himself creates.
The Discovery of Love: A Psychedelic Experience with LSD-25
by Malden BishopThe Discovery of Love, first published in 1963, is one man's experience with the hallucinogenic drug LSD (lysergic acid diethylamide), administered in a clinical setting. Author Malden Bishop reports on his life and background leading up to his use of LSD, and documents his thoughts and emotions while under the influence of the drug. Notable is his account of the state of higher awareness he achieved from the LSD and the lasting effect the drug had on his view of the world and his place in the universe. An Appendix provides answers to many common questions asked about the drug.
The Discovery of Pasta: A History in Ten Dishes
by Luca CesariWhat is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? An acclaimed Italian food writer tells the colorful and often-surprising history of everyone&’s favorite dish.In this hugely charming and entertaining chronicle of everyone&’s favorite dish, acclaimed Italian food writer and historian Luca Cesari draws on literature, history, and many classic recipes in order to enlighten pasta lovers everywhere, both the gourmet and the gluten free. What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? The wheat-based dough first appeared in the Mediterranean in ancient times. Yet despite these remote beginnings, pasta wasn&’t wedded to sauce until the nineteenth century. Once a special treat, it has been served everywhere from peasant homes to rustic taverns to royal tables, and its surprising past holds a mirror up to the changing fortunes of its makers. Full of mouthwatering recipes and outlandish anecdotes—from (literal) off-the-wall 1880s cooking techniques to spaghetti conveyer belts in 1940 and the international amatriciana scandal in 2021—Luca Cesari embarks on a tantalizing and edifying journey through time to detangle the heritage of this culinary classic.
Discriminating Taste: How Class Anxiety Created the American Food Revolution
by S. Margot FinnFor the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine wines, and seeking out exotic cuisines. Yet they are often equally passionate about the items they refuse to eat: processed foods, generic brands, high-carb meals. While they may care deeply about issues like nutrition and sustainable agriculture, these discriminating diners also seek to differentiate themselves from the unrefined eater, the common person who lives on junk food.Discriminating Taste argues that the rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the ever-widening income inequality gap. Offering an illuminating historical perspective on our current food trends, S. Margot Finn draws numerous parallels with the Gilded Age of the late nineteenth century, an era infamous for its class divisions, when gourmet dinners, international cuisines, slimming diets, and pure foods first became fads. Examining a diverse set of cultural touchstones ranging from Ratatouille to The Biggest Loser, Finn identifies the key ways that “good food” has become conflated with high status. She also considers how these taste hierarchies serve as a distraction, leading middle-class professionals to focus on small acts of glamorous and virtuous consumption while ignoring their class’s larger economic stagnation. A provocative look at the ideology of contemporary food culture, Discriminating Taste teaches us to question the maxim that you are what you eat.
Discrimination & Prejudice
by Autumn LibalAround the world, many people face discrimination because of the shapes of their bodies, their weight, or the way they look. People who would never discriminate against others because of skin color or some physical challenge often think it's perfectly okay to judge others based on weight. Many of us don't think twice about judging other people's appearance--but most of us also know the pain of feeling bad about the way we look. Learn about the ways in which our culture discriminates against people who are overweight and obese. Discover the harmful effects of judgment and stigmatization when it comes to weight. Understand the myths that surround the causes and solutions for obesity--and get to know the facts. Find out the true costs of body-hate!
The Disease Concept of Alcoholism
by E. M. JellinekJellinek's famous book defining the concept of alcoholism as a medical disease facilitated moving alcoholism into a different light. Jellinek is often called the father of the disease theory or model of alcoholism. His theory listed alcoholism as having stages that drinkers progressively passed through.
Disease-Proof Your Child: Feeding Kids Right
by Joel FuhrmanDisease-Proof Your Child features easy-to-prepare, kid-friendly recipes that will satisfy even the pickiest eaters, and will help your whole family establish life-long healthful eating habits. Harness the power of a nutrient-rich diet to ensure a lifetime free of illness and full of health! In his private practice, Joel Fuhrman, M.D. helps families transform their eating habits and recover their health. His nutrient-rich eating plan can have a significant impact on your child's resistance to dangerous infections, and a dramatic effect on reducing the occurrence of illnesses like asthma, ear infections, and allergies. Dr. Fuhrman explains how you can make sure your children are eating right to maintain a healthy mind and body, and how eating certain foods and avoiding others can positively impact your child's IQ and success in school.He also presents the fascinating science that demonstrates that the current epidemic of adult cancers and other diseases is closely linked to what we eat in the first quarter of life. Eating well in our early years may enable us to win the war on cancer. Bolstered by this scientific evidence, he helps you do everything you can to protect your child against developing diabetes, cardiovascular disease, autoimmune diseases, and cancer through a solid nutritional groundwork.
Diseases and Therapeutics of the Skin
by J. Henry AllenThe author was a teacher of skin diseases. A book which gives the description, etiology, diagnosis and treatment according to the law of similar.
The Dish: The Lives and Labor Behind One Plate of Food
by Andrew Friedman“A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story." —Wall Street JournalAcclaimed “chef writer” Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain. On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It’s an exchange that happens dozens, or hundreds, of times a night—the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago’s Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table.As various components of this one dish are prepared by the kitchen team, Friedman introduces readers to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room.Readers will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible—they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers.The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that readers never look at any restaurant meal the same way again. "Masterful. ... Friedman excels at bringing the dining room to boisterous life with vivid, telling details. ... This will sate gastronomes and casual foodies alike." — Publishers Weekly (starred review)
The Dish
by Carolyn O'Neil Densie WebbA marvelous mix of nutrition advice, culinary wisdom, and chic insight, The Dish will help you create your own hip and healthy lifestyle.
A Dish for All Seasons: 125+ Recipe Variations for Delicious Meals All Year Round
by Kathryn PaulineA creative approach to seasonal cooking, A DISH FOR ALL SEASONS presents 26 adaptable recipes, each with four seasonal variations, for a total of more than 100 accessible recipes for creative weeknight cooking.This practical cookbook flips the script on recipe books organized by season. Instead of dedicated recipes to Spring, Summer, Fall, and Winter—which would mean three quarters of the book goes unused for three quarters of the year—this book features 26 go-to recipes, each with four variations. Every dish includes a base recipe—such as a simple frittata, Panzanella salad, sheet pan dinner, or loaf cake—plus four adaptations based on the season. Readers will also find simple instructions and formulas for creating original dishes, giving them the tools they need to improvise based on the ingredients they have on hand. With a photograph to accompany all 100 dishes, this is a versatile, repertoire-building cookbook will be a go-to resource for home cooks looking to create delicious, healthy food all year long.SMART STRATEGY BOOK: This book teaches home cooks to cook creatively. With a base recipe, seasonal variations, and instructions for adapting the recipe using whatever ingredients are on hand, readers can choose to follow a seasonal recipe exactly, swap out an ingredient or two depending on what's available at their local market, or experiment with their own, totally original combinations.GREAT VALUE: With more than 100 go-to recipes, plus instructions and formulas that let readers experiment, this cookbook is a great value. Like DINNER'S IN THE OVEN and other weeknight books featuring lots of photography and simple recipes, the package is as appealing as the content.RECIPES WITH WIDE APPEAL: These are the kind of recipes that people actually cook on a regular basis—easy weekday staples such as oatmeal, hummus, quesadillas, sheet-pan dinners, penne pasta with meatballs—but with a seasonal twist.Perfect for:• Beginner cooks who want to master a few staple dishes• Home cooks of all skill levels looking for easy, creative weeknight recipes• Amateur chefs interested in updated basics• People who like to cook seasonally and shop at the local farmer's market
Dish of the Day: 365 Favorite Recipes for Every Day of the Year (Of The Day Ser.)
by Kate McMillanCook seasonally with this year’s-worth of recipes for soups, salads, desserts, and one pot, vegetable, and healthy dishes.From the bestselling Williams Sonoma Of The Day series, comes a compilation of 365 favorite recipes, ranging from soups, salads, desserts, and one pot, vegetable, and healthy dishes. Find inspiration for cooking any day of the year in this indispensable collection. This colorful, calendar-style cookbook offers ideas to match any season, occasion, or mood. Organized by date, this book can be used as a guide to eating seasonally throughout the year. Stunning photographs and a colorful graphic design add visual appeal to the enticing cookbook.
A Dish to Die for (A Key West Food Critic Mystery #12)
by Lucy BurdetteNational bestselling author Lucy Burdette returns to Key West for another delectable dish of secrets, intrigue, and murder. Peace and quiet are hard to find in bustling Key West, so Hayley Snow, food critic for Key Zest magazine, is taking the afternoon off for a tranquil lunch with a friend outside of town. As they are enjoying the wild beach and the lunch, she realizes that her husband Nathan&’s dog, Ziggy, has disappeared. She follows his barking, to find him furiously digging at a shallow grave with a man&’s body in it. Davis Jager, a local birdwatcher, identifies him as GG Garcia, a rabble-rousing Key West local and developer. Garcia was famous for over-development on the fragile Keys, womanizing, and refusing to follow city rules—so it&’s no wonder he had a few enemies. When Davis is attacked in the parking lot of a local restaurant after talking to Hayley and her dear friend, the octogenarian Miss Gloria, Hayley is slowly but surely drawn into the case. Hayley&’s mother, Janet, has been hired to cater GG&’s memorial service reception at the local Woman&’s Club, using recipes from their vintage Key West cookbook—and Hayley and Miss Gloria sign on to work with her, hoping to cook up some clues by observing the mourners. But the real clues appear when Hayley begins to study the old cookbook, as whispers of old secrets come to life, dragging the past into the present—with murderous results.
Dishes: 623 Colourful, Wonderful Dinner Plates
by Shax Riegler Robert BeanDishes is the dish obsessive’s dream come true—a definitive guide to the colorful, wonderful dinner plate, with hundreds of patterns organized thematically and annotated with historical details and charming anecdotes that span centuries and continents. The book is chock-full of everything a dish lover could hope for, including more than 600 of history’s most stunning plates; profiles of iconic manufacturers like Wedgwood, Spode, and Homer Laughlin; patterns by world-famous artists and designers, from Frank Lloyd Wright to Vera Wang; and so much more. This chunky, intensely satisfying little package makes the perfect gift for antiques collectors, decorators, brides-to-be, hostesses, and anyone else who finds tableware addictingly irresistible.
Dishing Up® Maine: 165 Recipes That Capture Authentic Down East Flavors (Dishing Up®)
by Brooke DojnyFrom the Atlantic Ocean to well-tended organic farms, Maine offers some of the best raw materials for rustic, hearty cuisine. Add the independent spirit and quiet humor of the people and it becomes apparent why chefs, fisherman, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in the food they produce, from fresh lobster to blueberry pancakes. Dive in to the salty personality of Maine’s cuisine!
Dishing Up® Maryland: 150 Recipes from the Alleghenies to the Chesapeake Bay (Dishing Up®)
by Lucie Snodgrass Edwin RemsbergFrom the Chesapeake to the Alleghenies, Maryland offers a rich diversity of native foods and traditions. Lucy L. Snodgrass’s compilation of 150 delicious recipes from the Old Line State’s most celebrated chefs will have you feasting on Corn and Quinoa Salad with Lemon Mint Dressing, Smith Island Cake, and — of course — crab cooked every which way. This fun guide includes profiles of local food producers and mouthwatering photographs that will inspire you to cook up a taste of Maryland, wherever you live.
Dishing Up® Minnesota: 150 Recipes from the Land of 10,000 Lakes (Dishing Up®)
by Teresa MarroneThese 150 mouthwatering recipes, contributed by some of Minnesota’s best chefs, farmers, and foragers and accompanied by gorgeous photography, celebrate the state’s outstanding and unique cuisine. You’ll find dishes featuring fish from the lakes as well as morels and chanterelles, wild blueberries, wild game, beef and bison, orchard fruits, berries, dairy products, and much more. <P><P>There are recipes inspired by German, Scandinavian, East Asian, and African traditions, as well as dishes from fairs and food trucks. There’s something here for everyone, from Carrot Risotto and Dry-Fried Sugar Snap Peas to North Shore Fish Cakes; Wild Cherry Jelly; Northland Venison Burger with Wild Rice; Bison, Bacon & Cheddar Meatballs; Busy-Day Pho; Egg Coffee; Gravlax; Varmland Potato Sausage; Hmong Chicken Larb; Tater Tot Nachos; Thai Peanut Caramel Popcorn; Honey Pecan Pie; Classic Pound Cake with Cardamom; and Apple Dessert Hotdish.
Dishing Up® New Jersey: 150 Recipes from the Garden State (Dishing Up®)
by John Holl Amy Roth Augie CartonNew Jersey native John Holl searched from Sussex County to Cape May to find the best recipes New Jersey has to offer, and the result is this rich and unique cookbook celebrating the foods, flavors, cultures, and traditions of the Garden State. <P><P>These 150 recipes include dishes featuring New Jersey’s own produce — tomatoes, corn, cranberries, blueberries, apples — along with deep-fried boardwalk treats, late-night diner bites, and recipes contributed by casinos, bison and dairy farms, food trucks, old-school delis, famous bakeries, and more. <P><P> You’ll find Pork Roll Surprise, Cucumber Gazpacho, Ukrainian Holubtsi, Funnel Cake at Home, Tomato and Onion Salad, Jersey Green Clam Chowder, Sunday Gravy, Saltwater Taffy, Traditional Amish Chili, Classic Lawrenceville Mac & Cheese, Jersey Disco Fries, Fresh Jersey Corn Cakes, Honey Thyme Caramel, Black and Blue Cobbler — and a classic Taylor Ham, Egg, and Cheese Sandwich. Beautifully photographed, this collection is the ultimate tribute to New Jersey’s best.
Dishing Up® New Mexico: 145 Recipes from the Land of Enchantment (Dishing Up®)
by Dave DeWitt Vicki PozzebonChow down on Calabicitas with Red Serranos and slake your thirst with a Prickly Pear Margarita. Dave Dewitt brings together 145 recipes that exemplify the diversity, ingenuity, and unique flavors of New Mexican cuisine. In addition to revealing the secrets behind regional delights ranging from Chipotle Pumpkin Seed Pesto to Spicy Chocolate-Raspberry Muffins, Dewitt offers a glimpse into New Mexico’s vibrant food scene with engaging profiles of local food producers. Pass the Buffalo Green Chile Eggrolls!
Dishing Up® Oregon: 145 Recipes That Celebrate Farm-to-Table Flavors (Dishing Up®)
by John Valls Ashley GartlandExplore Oregon’s varied and exciting food traditions. With delectable dishes that range from Hazelnut-Crusted Salmon with Balsamic Vinaigrette to Blackberry Bread Pudding and Flank Steak with Sorrel Salsa Verde to Rustic Pear Galette, Ashley Gartland covers the entire range of Oregonian cuisine. Profiles of local food producers are paired with stunning photography of Oregon’s farms, inns, and vineyards, bringing the state’s vibrant food and drink scene to life. Pass the locally sourced cranberry chutney!
Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons (Farm-to-table Cookbooks Ser. #1)
by Andrea BemisSome recipes are dreamed up in the kitchen. Others are dished up from the dirt. For Andrea Bemis, who owns and operates an organic vegetable farm with her husband in Parkdale, Oregon, meals are inspired by the day’s harvest. In this stunning cookbook, Andrea shares simple, inventive, and delicious recipes for cooking through the seasons. Welcome to life on Tumbleweed Farm—where the work may be hard, but the stove is always warm.