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Fasting and Feasting (UK Edition): The Life of Visionary Food Writer Patience Gray
by Adam FedermanA New York Times Notable Book for 2017 For more than thirty years, Patience Gray—author of the celebrated cookbook Honey from a Weed—lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone, grew much of her own food, and gathered and ate wild plants alongside her neighbors in this economically impoverished region. She was fond of saying that she wrote only for herself and her friends, yet her growing reputation brought a steady stream of international visitors to her door. This simple and isolated life she chose for herself may help explain her relative obscurity when compared to the other great food writers of her time: M. F. K. Fisher, Elizabeth David, and Julia Child. So it is not surprising that when Gray died in 2005, the BBC described her as an “almost forgotten culinary star.” Yet her influence, particularly among chefs and other food writers, has had a lasting and profound effect on the way we view and celebrate good food and regional cuisines. Gray’s prescience was unrivaled: She wrote about what today we would call the Slow Food movement—from foraging to eating locally—long before it became part of the cultural mainstream. Imagine if Michael Pollan or Barbara Kingsolver had spent several decades living among Italian, Greek, and Catalan peasants, recording their recipes and the significance of food and food gathering to their way of life. In Fasting and Feasting, biographer Adam Federman tells the remarkable—and until now untold—life story of Patience Gray: from her privileged and intellectual upbringing in England, to her trials as a single mother during World War II, to her career working as a designer, editor, translator, and author, and describing her travels and culinary adventures in later years. A fascinating and spirited woman, Patience Gray was very much a part of her times but very clearly ahead of them.
My Revision Notes: OCR GCSE Food Preparation and Nutrition (PDF)
by Val FehnersUnlock your full potential with this revision guide that will guide you through the content and skills you need to succeed in the OCR GCSE Food Preparation and Nutrition exam.- Plan your own revision and focus on the areas you need to revise with key fact summaries and revision activities for every topic- Use the exam tips to clarify key points and avoid making typical mistakes- Test yourself with end-of-topic questions and answers and tick off each topic as you complete it- Get exam ready with tips on approaching the paper, sample exam questions with model answers and commentary, and last-minute quick quizzes at www.hoddereducation.co.uk/myrevisionnotes
OCR GCSE Food Preparation and Nutrition
by Val FehnersDevelop your students' knowledge and understanding of food and nutrition, improve their practical food preparation and cooking skills and prepare them for assessment with this book for the new OCR Food Preparation and Nutrition GCSE. - Explains all food and nutrition concepts clearly, including simple definitions of key words- Helps students to apply their knowledge and understanding with engaging practical activities throughout, including photographs to illustrate all of the key techniques- Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners- Prepares students for assessment with clear guidance on the Food Investigation and Food Preparation assessments, as well as advice and practice questions to help them prepare for the written exam
OCR GCSE Food Preparation and Nutrition
by Val FehnersExam Board: OCRLevel: GCSESubject: Food Preparation & NutritionFirst Teaching: September 2016First Exam: June 2018Endorsed for OCR.Develop your students' knowledge and understanding of food and nutrition, improve their practical food preparation and cooking skills and prepare them for assessment with this book for the 2016 OCR Food Preparation and Nutrition GCSE. - Explains all food and nutrition concepts clearly, including simple definitions of key words- Helps students to apply their knowledge and understanding with engaging practical activities throughout, including photographs to illustrate all of the key techniques- Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners- Prepares students for assessment with clear guidance on the Food Investigation and Food Preparation assessments, as well as advice and practice questions to help them prepare for the written exam
OCR GCSE Food Preparation and Nutrition (PDF)
by Val FehnersDevelop your students' knowledge and understanding of food and nutrition, improve their practical food preparation and cooking skills and prepare them for assessment with this book for the new OCR Food Preparation and Nutrition GCSE. - Explains all food and nutrition concepts clearly, including simple definitions of key words - Helps students to apply their knowledge and understanding with engaging practical activities throughout, including photographs to illustrate all of the key techniques - Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners - Prepares students for assessment with clear guidance on the Food Investigation and Food Preparation assessments, as well as advice and practice questions to help them prepare for the written exam 9781471867026
The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking
by Paul FehribachYou expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine—from hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwest—in Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city’s southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook, Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere. Organized by region, The Big Jones Cookbook provides an original look at southern heirloom cooking with a focus on history, heritage, and variety. Throughout, Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribach’s dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigs’ feet. Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.
The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking
by Paul FehribachYou expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine—from hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwest—in Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city’s southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook, Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere. Organized by region, The Big Jones Cookbook provides an original look at southern heirloom cooking with a focus on history, heritage, and variety. Throughout, Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribach’s dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigs’ feet. Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.
The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking
by Paul FehribachYou expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine—from hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwest—in Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city’s southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook, Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere. Organized by region, The Big Jones Cookbook provides an original look at southern heirloom cooking with a focus on history, heritage, and variety. Throughout, Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribach’s dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigs’ feet. Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.
The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking
by Paul FehribachYou expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine—from hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwest—in Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city’s southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook, Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere. Organized by region, The Big Jones Cookbook provides an original look at southern heirloom cooking with a focus on history, heritage, and variety. Throughout, Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribach’s dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigs’ feet. Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.
The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking
by Paul FehribachAn original look at southern heirloom cooking with a focus on history, heritage, and variety. You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine—from hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwest—in Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city’s southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook, Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere. Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribach’s dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigs’ feet. Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.
Midwestern Food: A Chef’s Guide to the Surprising History of a Great American Cuisine, with More Than 100 Tasty Recipes
by Paul FehribachAn acclaimed chef offers a historically informed cookbook that will change how you think about Midwestern cuisine. Celebrated chef Paul Fehribach has made his name serving up some of the most thoughtful and authentic regional southern cooking—not in the South, but in Chicago at Big Jones. But over the last several years, he has been looking to his Indiana roots in the kitchen, while digging deep into the archives to document and record the history and changing foodways of the Midwest. Fehribach is as painstaking with his historical research as he is with his culinary execution. In Midwestern Food, he focuses not only on the past and present of Midwestern foodways but on the diverse cultural migrations from the Ohio River Valley north- and westward that have informed them. Drawing on a range of little-explored sources, he traces the influence of several heritages, especially German, and debunks many culinary myths along the way. The book is also full of Fehribach’s delicious recipes informed by history and family alike, such as his grandfather's favorite watermelon rind pickles; sorghum-pecan sticky rolls; Detroit-style coney sauce; Duck and manoomin hotdish; pawpaw chiffon pie; strawberry pretzel gelatin salad (!); and he breaks the code to the most famous Midwestern pizza and BBQ styles you can easily reproduce at home. But it is more than just a cookbook, weaving together historical analysis and personal memoir with profiles of the chefs, purveyors, and farmers who make up the food networks of the region. The result is a mouth-watering and surprising Midwestern feast from farm to plate. Flyover this!
One Life: Hope, Healing and Inspiration on the Path to Recovery from Eating Disorders (PDF)
by Naomi FeigenbaumMany people with an eating disorder also suffer from low self-esteem, depression and anxiety. Eating disorders such an Anorexia Nervosa and Bulimia are maladaptive coping mechanisms, and recovery requires the learning of new, healthy coping skills. One Life is a positive and inspirational first person account of one girl’s path to recovery. The book boldly details her eleven-week stay in a residential eating disorder clinic – showing her progress from near-death on admission to a full recovery on departure. Each of the 11 chapters of the book deals with a week of her stay there, and opens with a positive coping strategy, and advice as to how and when to use it. Encouraging readers that a setback is nothing more than a challenge to be overcome, this inspirational book will help people at all stages of recovery from an eating disorder, as well as their families, and the psychologists, psychotherapists, counsellors, social workers and other health professionals who work with them.
Maintaining Recovery from Eating Disorders: Avoiding Relapse and Recovering Life
by Naomi Feigenbaum Rebekah BardwellAfter achieving a level of recovery from an eating disorder, it is vital to ensure the right practical and emotional supports are in place to maintain that recovery indefinitely. In this important book, Naomi Feigenbaum confronts the often neglected subject of how to take the essential steps towards a healthy and happy life after recovering from an eating disorder. This inspirational companion offers a wide range of healthy coping skills that are supported by expert advice from treatment professionals. Issues explored range from the practical aspects of recovery such as how to confront triggers and work with a treatment team, to the emotional hurdles that include accepting one’s body, coping with trauma and sustaining meaningful relationships. A number of real people in recovery are introduced, proving that every experience is unique and the key to maintaining a healthy life is finding a path that works for the individual. This guide will help to signpost that path and inspire those in recovery with the confidence to take responsibility for their choices and ultimately their lives. Written with the aim of helping those in recovery discover their own unique insights and passions and awaken a desire to enjoy life to the fullest, this positive and life-affirming book will be an invaluable aid for anyone in recovery from an eating disorder, their family, friends, and the healthcare professionals who work with them.
Maintaining Recovery from Eating Disorders: Avoiding Relapse and Recovering Life (PDF)
by Naomi Feigenbaum Rebekah BardwellAfter achieving a level of recovery from an eating disorder, it is vital to ensure the right practical and emotional supports are in place to maintain that recovery indefinitely. In this important book, Naomi Feigenbaum confronts the often neglected subject of how to take the essential steps towards a healthy and happy life after recovering from an eating disorder. This inspirational companion offers a wide range of healthy coping skills that are supported by expert advice from treatment professionals. Issues explored range from the practical aspects of recovery such as how to confront triggers and work with a treatment team, to the emotional hurdles that include accepting one’s body, coping with trauma and sustaining meaningful relationships. A number of real people in recovery are introduced, proving that every experience is unique and the key to maintaining a healthy life is finding a path that works for the individual. This guide will help to signpost that path and inspire those in recovery with the confidence to take responsibility for their choices and ultimately their lives. Written with the aim of helping those in recovery discover their own unique insights and passions and awaken a desire to enjoy life to the fullest, this positive and life-affirming book will be an invaluable aid for anyone in recovery from an eating disorder, their family, friends, and the healthcare professionals who work with them.
Hip Kosher: 175 Easy-to-Prepare Recipes for Today's Kosher Cooks
by Ronnie FeinKosher cuisine is a culinary niche that is rapidly becoming mainstream, as many home cooks outside the Jewish community, seeking more healthful and humane fare, are embracing kosher foods and Jewish dietary laws. Now, Hip Kosher provides detailed, practical resources for finding kosher items in your local stores and more than 175 recipes for every meal and occasion, showcasing contemporary American dishes rather than traditional Eastern European or Sephardic fare. Accessible, easy-to-prepare, and versatile, the recipes are perfect for busy people who don't have hours to spend in the kitchen. Many recipes include menu suggestions, while sidebars note recipe variations, updates on classics, and helpful prep hints about ingredients and tools. Fein also describes Jewish dietary laws (and halal, permitted Muslim foods) and provides comprehensive sources.
Hip Kosher: 175 Easy-to-Prepare Recipes for Today's Kosher Cooks
by Ronnie FeinKosher cuisine is a culinary niche that is rapidly becoming mainstream, as many home cooks outside the Jewish community, seeking more healthful and humane fare, are embracing kosher foods and Jewish dietary laws. Now, Hip Kosher provides detailed, practical resources for finding kosher items in your local stores and more than 175 recipes for every meal and occasion, showcasing contemporary American dishes rather than traditional Eastern European or Sephardic fare. Accessible, easy-to-prepare, and versatile, the recipes are perfect for busy people who don't have hours to spend in the kitchen. Many recipes include menu suggestions, while sidebars note recipe variations, updates on classics, and helpful prep hints about ingredients and tools. Fein also describes Jewish dietary laws (and halal, permitted Muslim foods) and provides comprehensive sources.
The Artisanal Kitchen: Recipes and Secrets to Elevate the Classic Italian Meal (The Artisanal Kitchen)
by Andrew Feinberg Francine Stephens Melissa ClarkExpand your pasta repertoire with this curated collection of recipes from the acclaimed chefs at Franny's in Brooklyn. Each is a simple dish, suitable for weeknight cooking but approached in a way that uncovers a newfound depth of flavor. The Artisanal Kitchen cookbook series brings together great chefs and appealing subjects to add an easy level of pleasure and expertise to home cooking.
The Artisanal Kitchen: From the Essential Dough to the Tastiest Toppings (The Artisanal Kitchen)
by Andrew Feinberg Francine Stephens Melissa ClarkCreate extraordinary pizza at home with this curated collection of recipes from the acclaimed chefs at Franny's in Brooklyn. They redefined what a pizza could be and now show you how to make it your own. The Artisanal Kitchen cookbook series brings together great chefs and appealing subjects to add an easy level of pleasure and expertise to home cooking.
The Artisanal Kitchen: Simple, Seasonal Recipes to Change the Way You Cook (The Artisanal Kitchen)
by Andrew Feinberg Francine Stephens Melissa ClarkRevel in the Italian way with vegetables. This curated collection of recipes from the acclaimed chefs at Franny's in Brooklyn will transform the way you cook through the seasons and make every meal more satisfying. The Artisanal Kitchen cookbook series brings together great chefs and appealing subjects to add an easy level of pleasure and expertise to home cooking.
Nutrition in Crisis: Flawed Studies, Misleading Advice, and the Real Science of Human Metabolism
by Dr. Richard David FeinmanAlmost every day it seems a new study is published that shows you are at risk for diabetes, cardiovascular disease, or death due to something you’ve just eaten for lunch. Many of us no longer know what to eat or who to believe. In Nutrition in Crisis distinguished biochemist Richard Feinman, PhD, cuts through the noise, explaining the intricacies of nutrition and human metabolism in accessible terms. He lays out the tools you need to navigate the current confusion in medical literature and its increasingly bizarre reflection in the media. At the same time, Nutrition in Crisis offers an unsparing critique of the nutritional establishment, which continues to demonize fat and refute the benefits of low-carbohydrate and ketogenic diets—all despite decades of evidence to the contrary. Feinman tells the story of the first low-carbohydrate revolution fifteen years ago, how it began, what killed it, and why a second revolution is now reaching a fever pitch. He exposes the backhanded tactics of a regressive nutritional establishment that ignores good data and common sense, and highlights the innovative work of those researchers who have broken rank. Entertaining, informative, and irreverent, Feinman paints a broad picture of the nutrition world: the beauty of the underlying biochemistry; the embarrassing failures of the medical establishment; the preeminence of low-carbohydrate diets for weight loss, diabetes, other metabolic diseases, and even cancer; and what’s wrong with the constant reports that the foods we’ve been eating for centuries represent a threat rather than a source of pleasure.
Pasta Every Day: Make It, Shape It, Sauce It, Eat It
by Meryl FeinsteinNamed a Best Cookbook of the Year by The New York Times・Bon Appetit・Vice・The LA Times "A Masterpiece" — Vice From doughs and shapes to fillings and sauces, this "new essential" (Food & Wine) is the simplest guide to making fresh pasta at home from the creator of Pasta Social Club, full of easier-than-you-think techniques and spectacularly beautiful results. Pasta just might be the perfect comfort food. Endlessly reinventable, it is a canvas for delicious dreams. And it&’s well within your reach to make at home, anytime. It can be super simple, like pici in butter: a revelation made from scratch with just four ingredients. Or it can be incredibly special: agnolotti stuffed with braised shallots and Grana Padano, each parcel a gleaming little gift. In Pasta Every Day, Meryl Feinstein has created the world&’s easiest-to-follow guide to making pasta doughs, shapes, fillings, and sauces. A celebrated pasta instructor, professional pasta maker, and founder of Pasta Social Club, she has years of experience helping thousands of cooks bring the pleasure of fresh pasta home. Step-by-step photos and videos (accessible via QR code) illustrate how to make every shape, eliminating the intimidation surrounding this centuries-old craft. And because Meryl knows just what you need to achieve success, she shows how to recover when something goes wrong and how to make your dishes look as good as they taste. Plus, she shares dozens of sauces to take all kinds of pasta to the next level—including the dry stuff from a box. Combinations include: Winter Squash & Brown Butter Ravioli Cavatelli with Fiery Calabrian Chili Sauce Ricotta Gnocchi with Citrus & Pistachio Pesto Tagliatelle with "Casual Bolognese" Caramelle with Golden Saffron Sauce, and more With plenty of modern takes on Italian classics, plus gluten free, vegetarian, and vegan options, this is pasta for today. Or every day.
Naked Wine: Letting Grapes Do What Comes Naturally
by Alice FeiringNaked wine is wine stripped down to its basics-wine as it was meant to be: wholesome, exciting, provocative, living, sensual, and pure. Naked, or natural, wine is the opposite of most New World wines today; Alice Feiring calls them "overripe, over-manipulated, and overblown” and makes her case that good (and possibly great) wine can still be made, if only winemakers would listen more to nature and less to marketers, and stop using additives and chemicals. But letting wine make itself is harder than it seems.Three years ago, Feiring answered a dare to try her hand at natural winemaking. In Naked Wine,she details her adventure-sometimes calm, sometimes wild, always revealing-and peers into the nooks and crannies of today's exciting, new (but centuries-old) world of natural wine.
Fluid and Electrolytes in Pediatrics: A Comprehensive Handbook (Nutrition and Health)
by Leonard G. Feld Frederick J. KaskelOne of the time-honored foundations of the practice of pediatric medicine is the understanding and application of the principles of fluid, electrolyte and acid-base disorders. Presented in a new softcover format, Fluid and Electrolytes in Pediatrics: A Comprehensive Handbook brings together a select group of authors who share a passion and an appreciation of the contributions of pioneers in pediatric medicine and an expertise for their respective areas in a new softcover edition. The volume provides in-depth discussions of the basic functioning of the kidneys, skin and the lungs. Each chapter describes the etiology and demographics, biological mechanisms, patient presentation characteristics, therapy options and consequences of optimal treatment as well as delayed treatment. Fluid and Electrolytes in Pediatrics: A Comprehensive Handbook provides health professionals in many areas of research and practice with the most up-to-date, accessible, and well referenced volume on the importance of the maintenance of fluid and electrolyte concentrations in the pediatric population, especially under acute care.
Savory Sweets: From Ingredients to Plated Desserts
by Amy FelderA new approach to flavor, ingredients, and techniques "From a simple idea, Amy Felder has practically conceived a new category of dessert ideation. And her instructional skills, honed in classroom kitchens, allow her to convey this knowledge in a clear, systematic, and inspirational fashion." --Peter Reinhart, author of The Bread Baker's Apprentice and The Whole Grain Revival: Mastering the Art of Whole Grain Breads Traditionally, pastry chefs have worked mainly with a sweet flavor palette, leaving savory tastes and techniques to their culinary colleagues. Today, fusion cuisine promises new blends of the savory and sweet. For pastry chefs, this means a new world of flavor opportunities--as well as the need to integrate them into dynamic dishes and cooking practice. The pastry chef's key to the culinary side of the kitchen, Savory Sweets offers a complete, systematic discussion of flavor, techniques, and ingredients, then puts the discussion into practice using specific plated desserts. Author, chef, and acclaimed teacher Amy Felder brings together the culinary and pastry realms, giving students and professional chefs a new, up-to-date approach to flavor. Though the book comes from a baking perspective, culinary chefs will also find the discussion of savory flavors and fusion cuisine extremely useful. Savory Sweets is divided into four parts: Vocabulary starts with a scientific explanation of taste, then establishes concepts of flavor and overall plate profile Culinary Skills looks at cooking methods other than baking and what they have to offer plated desserts; these techniques include sauce work and manipulation of texture Ingredients examines an assortment of vegetables, herbs, spices, dairy products, and dry pantry products with regard to flavor and partner flavors for each ingredient; plated dishes showcasing each ingredient are also provided Plated Desserts applies the information from the previous three sections in the form of eight specific desserts, each with its individual personality, plate and flavor profiles, theme, and integration of pastry and culinary practice; recipes for all of the plates' components are included Filled with helpful figures and brilliant color photographs, Savory Sweets offers advanced baking students a unique, sophisticated, and practical classroom text, while also providing professional chefs and culinary students with an organized and detailed approach to flavor.
Nutrition for Developing Countries
by Felicity Savage King, Ann Burgess, Victoria J. Quinn and Akoto K. OseiNutrition is an essential component of the work of all health and community workers, including those involved in humanitarian assistance, and yet it is often neglected in their basic training. Drawn from the experiences of an international editor team with extensive field experience, Nutrition for Developing Countries brings together the essential basics of nutrition in an easily accessible form which is accurate, up-to-date and practical, and suitable for a wide range of readers at different levels. The book covers the whole life cycle, including pregnancy, breastfeeding, complementary feeding, older children, adolescents, adults and the elderly, with an emphasis on the most vulnerable women and children. The fully revised and updated edition addresses both the long standing problems of undernutrition and malnutrition, and the growing epidemic of overnutrition and obesity, which are responsible for the rapid increase in non-communicable diseases of later life. Generously illustrated, Nutrition for Developing Countries explains in clear simple language, and practical detail, how nutrition workers can help families with nutrition problems, including many ideas for exercises for training nutrition workers.