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Her Ladyship's Guide to Modern Manners
by Lucy Gray Robert AllenAn essential guide to modern manners, this enlightening and useful book strikes a balance between the stuffy, rigid rules of the 1950s and today's anything-goes school of thought.
How I Learned To Cook: Culinary Educations from the World's Greatest Chefs
by Peter Meehan Kimberly WitherspoonBefore he was a top chef, Tom Colicchio learned to love cooking when he was still slinging burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef's job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; Gary Danko of earning the trust of the legendary Madeleine Kamman. How I Learned to Cook is an irresistible treat, a must-have for anyone who loves food and wants a look into the lives of the men and women who masterfully prepare it.
The IBS Low-Starch Diet: Why starchy food may be hazardous to your health
by Carol SinclairTwenty per cent of the UK population - 12 million people - suffer IBS-related symptoms, but they may be unaware that the simple elimination of starch from their diet can bring dramatic relief from pain and discomfort.In this revised edition, Carol Sinclair, a sufferer who has successfully overcome IBS and arthritic pain, brings you a revolutionary programme for a pain-free future. This practical guide will help millions to reduce their arthritic symptoms, whose pain to date has been relieved only by regular medication, with sometimes dangerous side effects.The diet shows that a gradual reduction of starch in one's diet can dramatically reduce pain in days, to a point where drug usage is reduced and, in some cases, eliminated completely. Details of the discovery - along with case histories and a practical guide - make Carol Sinclair's book a first in the world.The IBS Low-Starch Diet also contains over 200 delicious starch- and gluten-free recipes, along with a comprehensive guide to eating out.
Last Bite: A Novel of Culinary Romance
by Nancy Verde BarrAfter ending a bad relationship, Casey Costello, an executive chef at a morning television show, swears off men. Who has the time anyway? She's busy overseeing a rambunctious food-prep crew in a kitchen the size of a closet; trying to please high-maintenance celebrity guest chefs; and dealing with her large extended Italian American family, who believe that the solutions to life's problems involve food. And in the midst of her high-energy, stress-inducing career—punctuated by a steady stream of parties and restaurant openings that must not be missed—she's trying to uncover why Sally Woods, a grand old dame of the culinary world and regular on the television show, is suddenly ready to jump ship and find a new station and a new executive chef. When Danny O'Shea, a handsome chef from one of New York's hottest new restaurants, makes a guest appearance on the show, Casey smells trouble. But feelings ignite faster than a flambé dessert, especially when Danny whips up a few surprises during a television shoot in Italy. Narrated in Casey's smart and refreshingly disarming voice, Last Bite is an irresistible culinary caper, with characters whose appetites are as big as their personalities.
Leslie Sansone's Eat Smart, Walk Strong: The Secrets to Effortless Weight Loss
by Leslie SansoneA bestselling fitness guru turns her expertise and experience to teaching her fans how to develop the healthy eating habits that have worked for her. Her proven six-week plan allows readers to experiment with different methods and adopt the healthy habits that are most effective for them.
Little Book of Soup (Text Only)
by Nigella Lawson/Jamie Oliver/Gordon RamsayThe ultimate little book of soup with essential recipes from today’s top chefs including Jamie Oliver, Rick Stein, Delia Smith, Gary Rhodes and Hugh Fearnley- Whittingstall.
Low-Calorie Dieting For Dummies
by Susan McQuillanBreak your bad habits and start enjoying a low-cal lifestyle! Want to lose weight and keep it off for good? This no-nonsense guide shows you how to consume fewer calories than you burn, providing a delicious, easy, and safe low-calorie plan you can follow for life! You'll find tools to improve your eating and exercise habits, cope with stress and boredom, assess your progress, and live healthier and happier. Discover how to: Understand your metabolism. Set realistic, attainable goals. Maintain a healthy weight. Stock a low-cal kitchen. Eat right with simple, scrumptious, low-calorie recipes. Stay motivated long-term. Find outside support. Order your copy today!
Low-Calorie Dieting For Dummies
by Susan McQuillanBreak your bad habits and start enjoying a low-cal lifestyle! Want to lose weight and keep it off for good? This no-nonsense guide shows you how to consume fewer calories than you burn, providing a delicious, easy, and safe low-calorie plan you can follow for life! You'll find tools to improve your eating and exercise habits, cope with stress and boredom, assess your progress, and live healthier and happier. Discover how to: Understand your metabolism. Set realistic, attainable goals. Maintain a healthy weight. Stock a low-cal kitchen. Eat right with simple, scrumptious, low-calorie recipes. Stay motivated long-term. Find outside support. Order your copy today!
Made in Italy: Food And Stories
by Giorgio LocatelliAn exquisitely designed volume of innovative restaurant dishes and old family favourites from Giorgio Locatelli, Britain’s best-loved Italian chef and restaurateur.
Make-A-Mix
by Karine Eliason Nevada Harward Madeline WestoverMake-A-Mix is really two cookbooks in one. The cookbook begins with 67 make-ahead shortcut mixes for everything from all-purpose cake mix to meatball mix. These can be made on a weekend-or whenever there's free time-and used to speed food preparation on busy days. The mixes are a key ingredient in one or more of the 306 recipes that follow. The kitchen-tested recipes run the gamut from breakfast dishes to after-dinner treats. They include hearty dinner entrees, like enchilada casserole, onion pot roast, and shrimp & vegetable stir-fry; international fare like green chili burritos and quick chow mein; soups and other appetizers, like New England clam chowder, and even freezer treats like fruit slush. With the Make-A-Mix method, home cooks can control the amount of sugar, salt, and preservatives in a recipe, and save money on store-bought mixes. This cookbook is the updated and expanded version of Make-A-Mix that sold over a million copies.
Michael Mina: The Cookbook
by Michael Mina JoAnn CianciulliA world-class chef and restaurateur shares his secrets and reveals how to create his trio concept, where a master recipe is followed by three flavor variations. Accompanying the trios are Mina's classic and most requested recipes from his restaurants. Full color.
Mom's Best Crowd-Pleasers: 101 No-Fuss Recipes for Family Gatherings, Casual Get-togethers & Surprise Company
by Andrea ChesmanCooking for a crowd doesn&’t have to be stressful! Andrea Chesman shows you how to perfectly predict how much food you&’ll need, prepare it in time, and enjoy yourself while cooking for the masses. With 101 recipes that include Three-Cheese Noodle Bake, All-American Burgers, and Chocolate Mint Ice-Cream Pie, you&’ll be sure to please a gaggle of even the pickiest eaters. Chesman&’s relaxed and fun approach to large-scale cooking will have you confidently heading up neighborhood picnics, office parties, and even wedding receptions.
The Nasty Bits: Collected Cuts, Useable Trim, Scraps and Bones
by Anthony BourdainFor all those Anthony Bourdain fans who are hungering for more, here is Nasty Bits - a collection of his journalism.As usual Bourdain serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike..
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
by Anthony BourdainNew York Times BestsellerThe good, the bad, and the ugly, served up Bourdain-style.Bestselling chef and Parts Unknown host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.
New York Bartender's Guide: 1300 Alcoholic and Non-Alcoholic Drink Recipes for the Professional and the Home
by Sally Ann BerkNewly revised and expanded, The New York Bartender’s Guide includes even more tips, trends, and tasty recipes from the hottest bars in New York City. Featuring more than 1,300 alcoholic and non-alcoholic drink recipes, there’s something here for everyone, whether it’s the hottest vodka cocktail or the most traditional egg cream. Find out the latest trends from top bartenders, get tips on how to serve drinks either professionally or at home, and make some of the most delicious potables New York City has to offer.
Nutrient-Drug Interactions
by Kelly Anne MecklingCurrent research has given us a more complete understanding of how the chemicals in foods and herbs interact with natural and synthetic drugs. In some cases a single food or supplement can profoundly increase or decrease the toxicity and/or efficacy of a single drug. Although it is standard practice to examine the effects of food consumption on the
Nutrient-Gene Interactions in Cancer
by Sang-Woon Choi Simonetta FrisoThe complete mapping of the human genome, along with the development of sophisticated molecular technologies, has accelerated research on the relationship between nutrients and genes. This has led to compelling evidence garnered from epidemiological and experimental observations supporting the idea that the interaction between nutrients and genes i
Nutrient-Gene Interactions in Cancer
by Sang-Woon Choi Simonetta FrisoThe complete mapping of the human genome, along with the development of sophisticated molecular technologies, has accelerated research on the relationship between nutrients and genes. This has led to compelling evidence garnered from epidemiological and experimental observations supporting the idea that the interaction between nutrients and genes i
Nutrition and Arthritis
by Margaret Rayman Alison CallaghanArthritis affects millions of people throughout the world and while its treatment is usually medical or surgical, there exists an increasingly large body of evidence concerning the positive effects of nutrition on the condition. There are over two hundred forms of rheumatoid disease, with conditions varying in prevalence. In this important title the authors have focussed on osteoarthritis (OA) and rheumatoid arthritis (RA), the most common arthritic diseases with the largest body of dietary data. Including coverage of disease incidence and prevalence, pathology, aetiology and measures of disease assessment and dietary risk factors, Nutrition and Arthritis is a clear, concise and user-friendly book gathering the latest research to bring the reader state-of-the-art information on: Micronutrients (e.g. vitamins C, D and selenium), food supplements and their potential to ameliorate arthritis Polyunsaturated fatty acids, with particular attention paid to n-3 fatty acids Glucosamine and chondroitin The value of exclusion, vegetarian, vegan and other dietary approaches Nutritionists and dietitians, including those working in the health services, rheumatologists, orthopaedic surgeons, general practitioners, osteopaths and commercial organisations involved in the formulation of dietary supplements will find this book an important and practical reference source. Libraries in medical schools and universities and research establishments where nutrition, dietetics and food science are studied and taught will find it a valuable addition to their shelves.
Nutritional and Clinical Management of Chronic Conditions and Diseases
by Felix BronnerNutritional status is recognized as a major determinant in health and disease. Effective treatment of chronic conditions such as obesity or of diseases of the skin requires the integration of clinical and nutritional management. Nutritional and Clinical Management of Chronic Conditions and Diseases, like its predecessor, Nutritional Aspects and Cli
Nutritional Strategies for the Diabetic/Prediabetic Patient
by Jeffrey I. Mechanick Elise M. BrettWhile nutrition is central to the management of diabetes, there is no onediabetic diet. Nutritional prescriptions depend on the type of diabetes, food preferences, lifestyle, treatment regimen, comorbidities, state of health, and the route of caloric administration. Nutritional Strategies for the Diabetic/Prediabetic Patient is a comprehensive r
Nutritional Strategies for the Diabetic/Prediabetic Patient
by Jeffrey I. Mechanick Elise M. BrettWhile nutrition is central to the management of diabetes, there is no onediabetic diet. Nutritional prescriptions depend on the type of diabetes, food preferences, lifestyle, treatment regimen, comorbidities, state of health, and the route of caloric administration. Nutritional Strategies for the Diabetic/Prediabetic Patient is a comprehensive r
Obesity: Dietary and Developmental Influences
by Gail Woodward-Lopez Lorrene Davis Ritchie Dana E. Gerstein Patricia B. CrawfordFocusing on prevention rather than treatment, Obesity: Dietary and Developmental Influences reviews and evaluates the determinants of obesity. The book uses evidence-based research as a basis to define foods and dietary behaviors that should be supported and encouraged as well as those that should be discouraged. This comprehensive review re
Obesity: Dietary and Developmental Influences
by Gail Woodward-Lopez Lorrene Davis Ritchie Dana E. Gerstein Patricia B. CrawfordFocusing on prevention rather than treatment, Obesity: Dietary and Developmental Influences reviews and evaluates the determinants of obesity. The book uses evidence-based research as a basis to define foods and dietary behaviors that should be supported and encouraged as well as those that should be discouraged. This comprehensive review re
The Oxford Companion to Food (Oxford Companions Ser.)
by Alan Davidson Tom Jainethe best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestlé, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.