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The Mediterranean Diet: A Clinician’s Guide for Patient Care
by Eric ZachariasOver the past several years there has been increasing information in the medical literature regarding the health benefits of a Mediterranean diet. Clinicians may not be informed on advances in nutrition, and studies have demonstrated that they do not spend much time discussing food as a means for promoting health with patients. The Mediterranean Diet: A Clinician's Guide for Patient Care is an essential new volume that serves as an update and a reference for clinicians on the Mediterranean diet. Specific diseases and the effects the Mediterranean diet have on them are outlined. Diseases and conditions that are outlined include heart disease, stroke, Alzheimer’s, depression, cancer, allergies, asthma, arthritis and diabetes. A detailed analysis of the specific nutrients in a Mediterranean diet and the food groups containing them is also included. A useful guide containing daily meal plans and and an extensive recipe section prepared by a team of dieticians can be found in the patient resources section. The Mediterranean Diet: A Clinician's Guide for Patient Care provides a useful summary of the constituent components and health benefits of a Mediterranean diet to health professionals.
There's No Cream in Cream Soda: Facts and Folklore About Our Favorite Drinks
by Kim ZachmanFrom soda to water to milk and juice, this refreshing follow-up to There's No Ham in Hamburgers is full of fun facts and origin stories of some of America&’s most popular drinks. People have been inventing drinks for thousands of years. Kinda weird when you consider that humans only need two liquids to survive—water and milk—and we don&’t need milk once we can eat solid foods. So, why did humans, unlike other mammals, begin concocting new beverages? It likely started with safety—boiling water to make it safer to drink, and then adding in berries or leaves or roots to make it taste better. Sometimes, it was thought that enhancing drinks made them healthier (i.e. bubbly water restored vitality). Did you know that some of the most popular sodas were created by pharmacists? Americans spend approximately $150 billion on soft drinks, coffee, and tea each year. Why? This book offers some possible answers!
How to Forage for Wild Foods without Dying: An Absolute Beginner's Guide to Identifying 40 Edible Wild Plants
by Ellen ZachosThis on-the-go guide is perfect for new foragers eager to learn about the edible plants they're most likely to find, no matter what region they're in, and provides photos and easy-to-follow identification and use guidelines for the 40 most common—and most delicious—wild plants.How to Forage for Wild Foods without Dying is a book for anyone who likes to go on nature walks and would like to learn about the edible plants they&’re most likely to come across—no matter what region they&’re in. Author Ellen Zachos shares her considerable expertise, acquired over decades of foraging in every part of North America. She offers clear, concise descriptions of edible wild plants, in addition to any potential lookalikes, as well as critical information about proper harvesting, processing, and cooking. Zachos has curated the plant selection to include only the 40 most common, most delicious edible plants, ranging from black walnuts and juniper berries to elderflowers, burdock, fiddlehead ferns, lambsquarter, wild garlic, sunchokes, and many more. With Zachos&’s expert advice and easy-to-follow guidelines, readers will be confident in identifying which plants they can safely eat and which ones they should definitely avoid. Easy instructions for preparation and eating for maximum enjoyment are included.
The Wildcrafted Cocktail: Make Your Own Foraged Syrups, Bitters, Infusions, and Garnishes; Includes Recipes for 45 One-of-a-Kind Mixed Drinks
by Ellen ZachosMore than 50 recipes for garnishes, syrups, infusions, juices, and bitters using commonly found foraged ingredients serve as the foundation for 45 unique and delicious botanical cocktail recipes.
Laryngopharyngeal and Gastroesophageal Reflux: A Comprehensive Guide to Diagnosis, Treatment, and Diet-Based Approaches
by Craig H. ZalvanThis text comprehensively reviews the current state of the art in Laryngopharyngeal Reflux (LPR) together with a comprehensive explanation and description of the known gastroesophageal reflux (GERD) literature. With chapters written by experts from around the world, this text aims to deliver what is current in reflux recognition, diagnosis, reflux related complications, and the various treatment modalities. This is the first textbook to combine the most up to date knowledge of both LPR and GERD meant for both specialties and the general medicine population. Completely unique to the reflux literature is a section detailing the substantial benefits of a mostly plant based, Mediterranean style diet in the treatment of reflux disease. Encouraging patients to read and learn about diet and health is likely the most important step in improving their disease. The text provides direction to the caregiver on how to transition to a mostly plant-based diet. Review of myths, effects of diet in the setting of other disease states, and dietary consequences are explained. Guidelines on how to transition diet, dining out while maintaining a plant-based diet, and how to wean off medication, such as PPI, are also provided.Laryngopharyngeal and Gastroesophageal Reflux: A Comprehensive Guide to Diagnosis Treatment, and Diet-Based Approaches will provide the medical community with a resource to understand, teach, and provide the latest in LPR and GERD information to the caregiver and subsequently the patient.
Antioxidants in Health and Disease
by Antonis Zampelas Renata MichaAntioxidants in Health and Disease discusses the effects of dietary antioxidants and antioxidant supplementation in humans. It reviews the latest evidence-based research in the area, principally through prospective cohort studies and randomized controlled trials.The book assesses major dietary antioxidants and discusses their use in diseases such a
The Atlas of Bourbon and American Whiskey: A journey through the spirit of America
by Eric Zandona***Take a journey through American whiskey, with spirits specialist Eric Zandona. Eric Zandona - spirits expert at the American Distilling Institute - leads a region-by-region tour of the unique flavours and stories of American whiskey, from Kentucky's bourbon heartland to New York's Empire Rye revolution. With chapters telling the story of each key whiskey-producing region, plus profiles of notable distilleries and a flavour guide for their most interesting whiskeys, you'll learn all there is to know about the only true American spirit.Includes:Maps, facts, historical information Regional guides to American bourbon, rye, single malt and more Profiles of key distilleries & their must-try whiskeys Cocktail recipes for every region
The Bourbon Bible
by Eric ZandonaBourbon is booming, and this guide will teach you all you need to know.Eric Zandona - spirits specialist at the American Distilling Institute - explores 140 of the finest bourbons in the world, from the big-name classics to tiny craft distilleries, with flavour profiles and recommendations for the best way to drink each one. Also featuring recipes for 20 classic bourbon cocktails, as well as chapters on the history of bourbon, how the drink is made and the key things you need to understand when buying a bottle, The Bourbon Bible is the ultimate guide to the ultimate drink.
The Little Book of Bourbon: The spirit of America
by Eric ZandonaBourbon is America's spirits and it's been a consumer favourite for more than a decade. Eric Zandona - spirits specialist at the American Distilling Institute - explores the history, craft and rich flavour of this distinctive spirit.The Little Book of Bourbon, the perfect drinker's companion; delves into this wonderful world and offers everything you need to know at a glance about Bourbon - from how it is made, how to drink it like a pro and the key things you need to understand when buying a bottle.The Little Book of Bourbon also features 20 classic cocktail recipes from an Old Fashioned to a Manhattan or Whiskey Sour
The Tequila Dictionary: An A–Z of all things tequila, mezcal and agave spirits
by Eric Zandona"As comprehensive as it gets" The New York TimesA tequila revolution is taking place, with more and more people learning to appreciate the rich culture, craft and flavour to be found in this unique spirit. The Tequila Dictionary is the drinker's guide to this wonderful world. With hundreds of entries on tequila and agave spirits covering everything from history, culture and ingredients to distilling techniques, cocktails and the many varieties of tequila, spirits expert Eric Zandona explores the truth behind this truly captivating drink.
Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat
by Marta ZaraskaA few years ago, Marta Zaraska's mother decided to go vegetarian after stumbling upon an article on the health risks of eating meat. Her resolve lasted about a fortnight before the juicy hams and the creamy pâtés began creeping back into her refrigerator. Prodded to explain her lapse, she replied, "I like meat, I eat it, end of story.”Many of us have had a similar experience. What makes us crave animal protein, and what makes it so hard to give up? And if all the studies are correct, and consuming meat is truly unhealthy for us, why didn't evolution turn us all into vegetarians in the first place?In Meathooked, Zaraska explores what she calls the "meat puzzle”: our love of meat, despite its harmful effects. Scientific journals overflow with reports of red meat raising the risk of certain cancers; each hamburger contributes as much to global warming as does driving a car 320 miles; and the horrors of industrial meat production are now well-known.None of these facts have prompted us to give up our hamburgers and steaks. On the contrary, meat consumption has only increased over the past decades. Taking the reader to India's unusual steakhouses, animal sacrifices at temples in Benin, and labs in Pennsylvania where meat is being grown in petri dishes, Zaraska examines the history and future of meat and meat-eating, showing that while our increasing consumption of meat can be attributed in part to the power of the meat industry and the policies of our governments, the main "hooks” that keep us addicted to meat are much older: genes and culture.An original and thought-provoking exploration of carnivorousness, Meathooked explains one of the most enduring features of human civilization-and why meat-eating will continue to shape our bodies and our world into the foreseeable future.
Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat
by Marta ZaraskaOne of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbequed, and fried delights that tempt us. What makes us crave animal protein, and what makes it so hard to give up? And if consuming meat is truly unhealthy for human beings, why didn't't evolution turn us all into vegetarians in the first place? In Meathooked, science writer Marta Zaraska explores what she calls the "meat puzzle": our love of meat, despite its harmful effects. Zaraska takes us on a witty tour of meat cultures around the word, stopping in India's unusual steakhouses, animal sacrifices at temples in Benin, and labs in the Netherlands that grow meat in petri dishes. From the power of evolution to the influence of the meat lobby, and from our genetic makeup to the traditions of our foremothers, she reveals the interplay of forces that keep us hooked on animal protein. A book for everyone from the diehard carnivore to the committed vegan, Meathooked illuminates one of the most enduring features of human civilization, ultimately shedding light on why meat-eating will continue to shape our bodies -- and our world -- into the foreseeable future.
The Architecture of the Cocktail: Constructing The Perfect Cocktail From The Bottom Up
by Amy ZavattoIs it better for a martini to be shaken, not stirred? Does it matter which order you add the ingredients of a Long Island Iced Tea? How many ice cubes can you add to a margarita without compromising the flavour?
Botanical Cocktails: Botanical Mixology With Fresh, Natural Ingredients
by Amy ZavattoCraft delicious wild cocktails from foraged and grown ingredients.
Forager’s Cocktails: Botanical Mixology With Fresh Ingredients
by Amy ZavattoCraft delicious wild cocktails from foraged and grown ingredients
Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails
by Amy ZavattoDo your ears perk up when you hear the telltale pop of a prosecco bottle? Do you think every drink is just a little bit nicer with bubbles? Prosecco is no longer just a sparkling wine, it’s a cultural phenomenon, a party in a glass.
Lockdown Made Me Do It: 60 Quarantine Cocktails To Make At Home
by Amy Zavatto Jassy Davis Cecilia Rios Murrieta Lance J. Mayhew Colleen GrahamWhen life gives you lockdown, make quarantinis!
Norteña: Authentic Family Recipes from Northern Mexico
by null Karla ZazuetaPassed down through the generations of Karla Zazueta’s family, she explores cooking techniques and ingredients brought in from lesser explored regions. This is a true taste of northern Mexico using fresh produce, bursting with flavour, colour and – crucially – history. The Mexican cuisine that most people are familiar with is from the centre or the south of the country, but in Norteña, Karla Zazueta shares the dishes and ways of cooking that she grew up with. Norteña – meaning ‘northerner’ – tells the tale of the northern states of Mexico – of the coastlines and fresh seafood, the cattle ranches, sun-ripened fruit and vegetables and the family gatherings around the table. The recipes in the book include the world-famous Baja fish tacos, ‘piggy’ pinto beans, vegan chorizo, crab tostadas, sopes (corn patties) served in a tomato broth and empanadas californianas (shredded beef empanadas), all accompanied by mouth-watering spicy salsas, fresh queso and zingy salads. There are recipes para la sed (for the thirst), which includes the best margaritas. The book ends on something sweet, with recipes such as Mexican flan and camotes (sweet potato poached until tender in a sweet, spiced syrup). The recipes are accompanied by longer texts that describe the different cultural events and influences that play such a huge part in the cuisine, such as the tamales estilo Sinaloa, wrapped with special care at Christmas time. Karla’s understanding of flavour shines through in her recipes and she suggests substitutes throughout so you can recreate the authentic taste using ingredients from the supermarket. In addition, many of the meat and fish dishes are given a vegetarian alternative so that you can adapt the recipes for everyone to enjoy. By sharing her family recipes, taking influence from her travels and tastes, Karla makes sure that each dish is packed with flavour but also cooked with love. Let yourself be transported to the Baja peninsula, rolling corn tortillas in the sun, sipping on a refreshing michelada and cooled by the breeze coming in from the sea. Contents Buenos Dias/Good Morning Esenciales Norteñas/Northern Essentials Algo Picosito/Something Spicy Del Huerto/From the Garden Del Mar/From the Sea Del Rancho/From the Ranch Final Dulce/Sweet Ending Para la Sed/For the Thirst Carne Asada/Mexican Feast
SymmetryBreakfast: Cook-Love-Share
by Michael Zee'One of the 20 best food books of 2016' The GuardianSymmetryBreakfast is a beautiful cookbook for foodies and feeders who wonder why breakfast has to be out of a box. It's for people who love exploring diverse foods, those who get a kick out of hosting friends and family, and those who like making food look pretty on the plate. Through inspirational food and gorgeous photography, it explores what breakfast is and what it means to people around the world. From Hawaiian Loco Moco and Russian blinis, to Spanish churros and New York bagels, it surprises with the foreign and delights with the familiar.With over 90 delicious recipes and cocktails for perfectly plated breakfasts, more complex dishes for seasoned cooks and recipes with a great story behind them, SymmetryBreakfast will make you hungry, cheer you up and change the way you think about breakfast.
Zao Fan: Breakfast of China
by Michael ZeeLet Michael Zee, creator of the popular SymmetryBreakfast account, be your knowledgeable guide to breakfast in China. Contains over 40 recipes with QR codes that allow you to watch how the dishes are made in ChinaBreakfast in China is an important affair. At dawn, the streets come alive with vendors setting up for the morning breakfast rush. Each will have their speciality that they make day in, day out, honing their recipe over years, and even generations. Locals are spoilt for choice, with a huge variety of spicy noodles, plump dumplings and fluffy buns all made fresh to order right on their doorsteps.Michael Zee, creator of the popular SymmetryBreakfast account, has eaten his way around China, hunting down the very best versions of these morning favourites and recreating them at home so that you can too. In China, these are recipes devised for speed and convenience and so are also perfect for filling lunches, nourishing dinners and quick and tasty snacks.Why not try:Dan dan mian – Sichuanese street-style noodles with a sesame paste sauceJian bing – savoury filled crêpeXiaolongbao – steamed Shangainese soup dumplingsYoutiao – sweetened fried dough sticks, delicious dipped in fresh soy milk or covered in soft serve ice creamWith Michael as your knowledgeable tour guide, you'll be transported to the bustling streets of China, see the mesmeric pulling of noodles and pleating of dumplings and be fully immersed in one of the most exciting and diverse food cultures in the world.
I'm Still Here: Creating a better life for a loved one living with Alzheimer's
by John ZeiselThe unfortunate popular perception is that when someone is diagnosed with Alzheimer's or dementia, they are immediately lost to themselves, to those who love them and to those they love. In I'M STILL HERE, John Zeisel shows how you can connect with someone through the fog of dementia and build a relationship with the person within.This groundbreaking book focuses on connecting with Alzheimer's sufferers through the abilities that don't diminish over the course of the disease, such as understanding music, art, facial expressions and touch.By harnessing these capacities, and by using other approaches to treatment, this book demonstrates how it is possible to offer sufferers a quality of life with a connection to others and to the world around them.
Handbook of Vitamins
by Janos Zempleni John W. Suttie Patrick J. Stover Jesse F. GregoryWithin the last few years, knowledge about vitamins has increased dramatically, resulting in improved understanding of human requirements for many vitamins. This new edition of a bestseller presents comprehensive summaries that analyze the chemical, physiological, and nutritional relationships, as well as highlight newly identified functions, for a
Simple Italian Cookery
by Aldo ZilliIn Simple Italian Cookery, Aldo Zilli proves just how easy it is to bring a taste of Italy to your kitchen. The book includes Soups and Starters; Rice Dishes and Pasta Sauces; Fish; Meat; Chicken and, of course, a selection of delicious desserts. Aldo demonstrates 40 delicious Italian recipes, each with simple step-by-step instructions. From the ever popular Spaghetti with a Quick Tomato Sauce to Tagliatelle Carbonara and a truly foolproof Tiramisu, Aldo includes all the most popular Italian dishes. For a taste of something a little more exotic, why not try Seared Tuna Sicilian-style, or Rump Steak Paillard grilled with Raddichio, Olive Oil and Lemon Dressing? With colour photographs to accompany each stage of the recipe, Aldo's foolproof instructions will guarantee even the novice excellent results every time.
Brew Beer Like a Yeti: Traditional Techniques and Recipes for Unconventional Ales, Gruits, and Other Ferments Using Minimal Hops
by Jereme ZimmermanExperimentation, mystery, resourcefulness, and above all, fun—these are the hallmarks of brewing beer like a Yeti. Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to accentuate a single ingredient—hops—and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people’s discovery that grain could be malted and fermented into beer. Like his first book, Make Mead Like a Viking, Jereme Zimmerman’s Brew Beer Like a Yeti returns to ancient practices and ingredients and brings storytelling, mysticism, and folklore back to the brewing process, including a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers. More importantly, under the guidance of “the world’s only peace-loving, green-living Appalachian Yeti Viking,” readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.
Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers
by Jereme ZimmermanA complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations—no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead—arguably the world’s oldest fermented alcoholic beverage—can be not only uncomplicated but fun. Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Vikings will explore: • The importance of local and unpasteurized honey for both flavor and health benefits; • Why modern homebrewing practices, materials, and chemicals work but aren’t necessary; • How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines; • Hops’ recent monopoly as a primary brewing ingredient and how to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits; • The rituals, mysticism, and communion with nature that were integral components of ancient brewing and can be for modern homebrewers, as well; • Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing mead-movement subculture; and more! Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past—and its focus on the use of unnatural chemicals—or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but—like Odin’s ever-seeking eye—focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.