A97403400
Eat Mesquite and More: A Cookbook for Sonoran Desert Foods and Living
Eat Mesquite and More
A Cookbook for Sonoran Desert Foods and Living
Paperback      ISBN: 0692938745

Eat Mesquite and More celebrates native food forests of the Sonoran Desert and beyond with over 170 recipes featuring wild, indigenous foods, including mesquite, acorn, barrel cactus, chiltepin, cholla, desert chia, desert herbs and flowers, desert ironwood, hackberry, palo verde, prickly pear, saguaro, wolfberry, and wild greens. The recipes--contributed by desert dwellers, harvesters, chefs, and innovators--capture a spirit of adventure and reverence inviting both newcomers and seasoned experts to try new foods and experiment with new flavors.

More than a cookbook, this guide also encourages a renaissance of "wild agriculture," one that foregrounds the ethical harvesting and selection of wild foods and the re-planting of native food sources in urban and residential areas without imported water or fertilizers. It contains stories of significant individuals, organizations, and businesses that have contributed knowledge, products, and innovation in the planting, harvesting, and use of wild, native desert foods. Additional essays reveal the poetry of the foraging life, how to plant the rain, and medicinal uses and ethnobotanical histories of desert plants.

Many of the food plants included in this cookbook--or close relatives of them--can be found or grown in the other deserts and drylands of North America and South America. As such, this book becomes a template for harvesting and cooking throughout the Americas. Universally, its concepts and approach can help communities everywhere collaborate with their ecosystem, while enhancing the health of all.

Eat This, Not That (Revised): The Best (& Worst) Foods in America!
Eat This, Not That (Revised)
The Best (& Worst) Foods in America!
1st Edition    Paperback      ISBN: 1524796700
Indulge smarter with the no-diet weight loss solution. The bestselling phenomenon that shows you how to eat healthier with simple food swaps--whether you're dining in or out--is now expanded and completely updated.

Did you know that if you're watching your waistline, a McDonald's Big Mac is better than a Five Guys Cheeseburger? Or that the health promise of the Cheesecake Factory's Grilled Chicken and Avocado Club is dubious? Or that when shopping for condiments, the real winner is Kraft mayo with olive oil instead of Hellman's "Real?"

Reading ingredient labels and scrutinizing descriptions on menus is hard work, but with side-by-side calorie and nutrition comparisons and full-color photos on every page, Eat This, Not That makes it easy Diet guru Dave Zinczenko goes aisle-by-aisle through every major American staple--from frozen foods, cereals, and sodas, to the dairy cases, international foods, and the produce aisle--as well as every chain and fast food restaurant in the country to pick the winners and losers. You'll find more than 1,250 slimming and often surprising swaps, a helpful list of the "worst foods in America" by category, plus testimonials from real people who lost weight simply by consulting Zinczenko's easy-to-follow advice.

Now the book that changed the way Americans choose meal ingredients, food brands, and menu options is completely updated--and it'll help satisfy both the appetite and diet goals of even the hungriest reader
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages
The Essence of Gastronomy
Understanding the Flavor of Foods and Beverages
Hardcover      ISBN: 1482216760

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses.

Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author's groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory.

The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.
Exotische Gewürze: Herkunft Verwendung Inhaltsstoffe
Exotische Gewürze
Herkunft Verwendung Inhaltsstoffe
by Siewek
German    Paperback      ISBN: 3034852401

Die Zeit, in der das Thema "Gewiirze" nur eine kleine Zahl von Experten beschliftigte, gehOrt der Vergangenheit an. Llingst ist das Interesse an den aromatischen Pflanzen bei einer immer gr6Ber werdenden Zahl von Che- mikem, Lebensmittelchemikem, Diatassistenten, Emahrungswissen- schaftlem, Hauswirtschaftlerinnen, Ktichenleitem, Hobbyk6chen und Hausfrauen geweckt. Einerseits ist ein gestiegener Bedarf nach, neuen", pharmakologisch wirksamen Naturstoffen feststellbar, andererseits besinnen sieh auch Pro- duktentwiekler der Lebensmittelindustrie und Diatberater und -k6che zunehmend auf die Vorztige dieser wohlschmeckenden Naturprodukte. SchlieBlich wecken Reisen, auch beim Nichtwissenschaftler, die Neugier nieht nur auf fremde Kulturen, sondem auch auf die Spezialitaten fremd- landischer Ktichen, die ohne "exotische" Gewtirze meist nieht auskom- men. Uber deren Herkunft und Anbau, ihre Verwendung und Wirkungen oder sogar tiber Qualitat und Inhaltsstoffe ist der Laie in der Regel nieht orientiert. Dieses Buch versucht dem wachsenden Informationsbediirfnis eines heterogenen Leserkreises gerecht zu werden. Die im Rahmen des Ta- schenbuches behandelten Gewiirzpflanzen sind tiberwiegend tropischen oder subtropischen Ursprungs und haben nur in geringer Zahl eine Ver- brei tung auch in den gemaBigten Klimazonen erfahren. Selbstverstandlich werden die weltwirtschaftlich bedeutenden exoti- schen Gewiirze mit besonderem Schwerpunkt behandelt. Dariiber hinaus wird der Leser mit in Mitteleuropa weitestgehend unbekannten Gewtirz- pflanzen konfrontiert, die in der Zukunft, vor allem durch die weitere Verbreitung der asiatischen Kochkunst, auch fiir uns ahnlich bekannt werden k6nnten, wie es Pfeffer und Paprika schon lange sind. 9 Danksagung Fiir die Unterstiitzung bei der Entstehung dieses Taschenbuches und die groBziigige Ubedassung des Bildrnaterials danke ich der Firma Ostmann Gewiirze, Bielefeld, sehr herzlich.

Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease
Fat Chance
Beating the Odds Against Sugar, Processed Food, Obesity, and Disease
Paperback      ISBN: 0142180432

The landmark New York Times best seller that reveals how the explosion of sugar in our diets has created an obesity epidemic, and what we can do to save ourselves.

Robert Lustig is at the forefront of war against sugar -- showing us that it's toxic, it's addictive, and it's everywhere because the food companies want it to be. His 90-minute YouTube video Sugar: The Bitter Truth has been viewed more than 7 million times. Now, in this landmark book, he documents the science and the politics that have led to personal misery and public crisis -- the pandemic of obesity and chronic disease--over the last thirty years.

In the late 1970s, when the U.S. government declared that we needed to get the fat out of our diets, the food industry responded by pumping in more sugar to make food more palatable (and more salable), and by removing the fiber to make food last longer on the shelf. The result has been a perfect storm for our health, disastrously altering our biochemistry to make us think we're starving, drive our eating habits out of our control, and turn us into couch potatoes. If we cannot control how we eat, it's because of the catastrophic excess of sugar in our diet--the resulting hormonal imbalances have rewired our brains

To help us lose weight and recover our health, Lustig presents strategies we can each use to readjust the key hormones that regulate hunger, reward, and stress, as well as societal strategies to improve the health of the next generation. With scientific rigor and even a little humor, Fat Chance categorically proves that a calorie is not a calorie, and takes that knowledge to its logical conclusion--an overhaul of the global food system.

Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains
Flour Lab
An At-Home Guide to Baking with Freshly Milled Grains
Hardcover      ISBN: 152476096x
The most accessible and authoritative guide to making delicious homemade bread using flour milled from whole grains--with dozens of recipes

"Bread lovers of all skill levels are sure to find themselves returning to this one time and again."--Publishers Weekly (starred review)

A pioneer of the at-home milling movement, Adam Leonti has written the definitive guide that modernizes this old-world tradition for home cooks and amateur breadheads. With step-by-step photographs and comprehensive instructions to guide you through each technique, plus guidance on all aspects of home milling, including sourcing wheat or flour and choosing the right equipment for your kitchen, Flour Lab is a master class at making better-tasting and more nutritious food.

Thirty-five recipes for bread, pasta, pizza, cake, and pastry serve as a practical base, and Leonti provides dozens of delicious recipes to tailor them to your taste, including:

- Bread: Potato Rolls with Honey Butter; Bagels; Yeasted Ciabatta
- Pasta: Canderli (bread dumplings); Ricotta and Lemon Zest Ravioli; Chicken Liver and Saffron Rag
- Pizza: Butter, Honey, and Lavender Bianco-style Pizza; Robia, Mortadella, and Arugula Pizza al Taglio; Tomato and Stracciatella Pizza Napoletana
- Pastry, Cookies, and Cakes: Biscotti with almond and grapefruit; Whole Wheat Croissants; Carrot Cake with Cream Cheese Frosting

Embracing freshly milled flour in these recipes--and all the ones you already love to make--will ensure that you never have a stale meal again.

Praise for Flour Lab

"Do you want to make pasta from freshly milled our? Pizza and focaccia? Pastry and bread? The genius of this book is that it expands the possibilities of using freshly milled grains--think flavor, texture, nutrition, uniqueness--across a broad, delicious spectrum. Adam Leonti's Flour Lab is clearly composed, enthusiastic, and inspiring."--Ken Forkish, author of Flour Water Salt Yeast

"Flour Lab is not only a beautiful and inspiring book, but it also vividly portrays, through its excellently written narrative and amazing recipes, the personal--yet universal--journey of the artisan soul. Adam Leonti's own discovery process of the joys of milling and baking with fresh flour is now a lasting and enriching gift to us all."--Peter Reinhart, author of The Bread Baker's Apprentice, Bread Revolution, and Perfect Pan Pizza
The Food Police: A Well-Fed Manifesto about the Politics of Your Plate
The Food Police
A Well-Fed Manifesto about the Politics of Your Plate
Hardcover      ISBN: 0307987035
A rollicking indictment of the liberal elite's hypocrisy when it comes to food.

Ban trans-fats? Outlaw Happy Meals? Tax Twinkies? What's next? Affirmative action for cows?
A catastrophe is looming. Farmers are raping the land and torturing animals. Food is riddled with deadly pesticides, hormones and foreign DNA. Corporate farms are wallowing in government subsidies. Meat packers and fast food restaurants are exploiting workers and tainting the food supply. And Paula Deen has diabetes
Something must be done. So says an emerging elite in this country who think they know exactly what we should grow, cook and eat. They are the food police.
Taking on the commandments and condescension the likes of Michael Pollan, Alice Waters, and Mark Bittman, The Food Police casts long overdue skepticism on fascist food snobbery, debunking the myths propagated by the food elite. You'll learn:
- Organic food is not necessarily healthier or tastier (and is certainly more expensive).
- Genetically modified foods haven't sickened a single person but they have made farmers more profitable and they do hold the promise of feeding impoverished Africans.
- Farm policies aren't making us fat.
- Voguish locavorism is not greener or better for the economy.
- Fat taxes won't slim our waists and fixing school lunch programs won't make our kids any smarter.
- Why the food police hypocritically believe an iPad is a technological marvel but food technology is an industrial evil
So before Big Brother and Animal Farm merge into a socialist nightmare, read The Food Police and let us as Americans celebrate what is good about our food system and take back our forks and foie gras before it's too late
Food Rules: An Eater's Manual
Food Rules
An Eater's Manual
Hardcover      ISBN: 1594203083
An enhanced edition of Food Rules--beautifully illustrated and packed with additional food wisdom

Michael Pollan's Food Rules prompted a national discussion helping to change the way Americans approach eating. This new edition illustrated by celebrated artist Maira Kalman--and expanded with a new introduction and nineteen additional food rules--marks an advance in the national dialogue that Food Rules inspired. Many of the new rules, suggested by readers, underscore the central teachings of the original Food Rules, which are that eating doesn't have to be so complicated and that food is as much about pleasure and community as it is about nutrition and health. A beautiful book to cherish and share, Food Rules guides us with humor, joy, and common sense toward a happier, healthier relationship to food.
Food Rules: An Eater's Manual
Food Rules
An Eater's Manual
Paperback      ISBN: 0143124102
An enhanced edition of Food Rules--beautifully illustrated and packed with additional food wisdom

Michael Pollan's Food Rules prompted a national discussion helping to change the way Americans approach eating. This new edition illustrated by celebrated artist Maira Kalman--and expanded with a new introduction and nineteen additional food rules--marks an advance in the national dialogue that Food Rules inspired. Many of the new rules, suggested by readers, underscore the central teachings of the original Food Rules, which are that eating doesn't have to be so complicated and that food is as much about pleasure and community as it is about nutrition and health. A beautiful book to cherish and share, Food Rules guides us with humor, joy, and common sense toward a happier, healthier relationship to food.
Foodwise: A Whole Systems Guide to Sustainable and Delicious Food Choices
Foodwise
A Whole Systems Guide to Sustainable and Delicious Food Choices
1st Edition    Paperback      ISBN: 1623173914
The definitive food lover's guide to making the right choices amidst a sea of ever-changing information

We live in a culture awash with advice on nutrition and eating. But what does it really mean to eat healthy? FoodWISE is for anyone who has felt unsure about how to make the "right" food choices. It is for food lovers who want to be more knowledgeable and connected to their food, while also creating meaningful dining experiences around the table. With more than thirty years of experience in farm and food studies, Gigi Berardi, PhD, shows readers how to make food choices and prepare meals that are WISE: Whole, Informed, Sustainable, and Experience based. She offers practical guidance for how to comb the aisles of your local food market with confidence and renewed excitement and debunks the questionable science behind popular diets and trends, sharing some counterintuitive tips that may surprise you--like the health benefits of eating saturated fat FoodWISE will revolutionize how you think about healthy, enjoyable, and socially conscious cuisine.