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Simple Asian Cookery
by Ken HomIn Foolproof Asian Cookery (now available in paperback as Simple Asian Cookery), Ken Hom expands the culinary horizon with the food of Indonesia, Malaysia, Singapore and Vietnam. The increasing popularity of Indian, Chinese and Thai food has led many cooks to explore further afield, and here Ken presents 40 simple, healthy and delicious dishes from the Far East. The cuisines of these countries are characterized by a variety of flavours and cooking techniques: the fresh, sweet and sour flavours of Indonesia (Hot and Sour Indonesian Prawns); the fragrant curries (Malaysian Fish Curry) and spicy grilled meats of Malaysia; the fast fusion food of Singapore (Fragrant Singapore-style Prawn Curry); and the delicate and aromatic cooking of Vietnam (Fresh Vietnamese Spring Rolls). With a menu planner, step-by-step instructions and a guide to essential ingredients and equipment, Foolproof Asian Cookery will tempt cooks everywhere.
The Simple Air Fryer Cookbook: 80 delicious, cost-saving recipes for your air fryer
by Denise SmartAir fry anything with these delicious, low-effort recipesAir fryers have become a global phenomenon. They are simple, fuss-free and use less oil, making them the perfect healthy alternative to typical frying methods. Air fryers are also one of the most cost-saving and energy-efficient appliances available, cheaper and faster than traditional ovens.In this cookbook you will discover how to get the most out of your air fryer. Whether it's breakfast, a quick snack, dinner or dessert, this cookbook gives you flavourful dishes for any time of day. With 80 simple recipes - some you never even thought possible to make in an air fryer - you can cook everything from Pomegranate & harissa chicken thighs and BBQ mushroom burgers to Chocolate orange fondant puddings.With shorter cook times and minimal clean-up, air fryers are a must-have gadget for your kitchen, and The Air Fryer Cookbook is the perfect book to go with it.CONTENTS INCLUDE:Breakfast ClubBlueberry pancakes; Mushroom, egg & kimchi tortillas; Potato rösti with smoked salmonEasy Speedy MainsChicken Kievs with chilli, lime & coriander butter; Sticky chilly & sesame halloumi; Lamb chops with crispy potatoes & mint pestoLight Bides & SidesJalapeño poppers; Crispy cauliflower bites with chilli sauce; Paprika chicken wings with blue cheese dipSweet TreatsMini New York cheesecakes; Churros with chilli-chocolate dipping sauce; Olive oil, orange & almond cake
SIMPLE: effortless food, big flavours
by Diana HenryWinner of The Fortnum & Mason Cookery Book of the Year Award 2017'This is everything I want from a cookbook: inspiration, intelligent company, great good-mood food, and beautiful writing.'Nigella Lawson'No one writes about food so beautifully with recipes which are, as the title says, simple to prepare yet always enticing. A treasure both to give and receive.' Julia Leonard, London Evening Standard'Her latest book, Simple, is destined to become a classic.'Daily Telegraph'Diana Henry's latest release is packed with tasty recipes we want to make again and again'.Jamie Magazine'I have always been a fan of this author for her good basics and sensible recipes that taste delicious. She writes well and gets the gastric juices going'.Irish Examiner'It's the next best thing to going to a favourite friend's for dinner and knowing that the food will be delicious, you're going to love and be nourished by everything, there won't be a weird fancy table placement and there is no risk that you'll ever run out of wine. Reading her recipes is almost as satisfying as making and eating them.' Daisy Buchanan, The Pool'A book to adore'Tom Parker Bowles, Mail on Sunday'Simple is her 10th book, and one of her very best; beautifully written and endlessly inventive, it would make a great gift for anyone interested in good food with minimal effort (i.e. just about anyone).'Felicity Cloake, The Guardian'Another outstanding collection of recipes for getting lunch or dinner on the table "quickly and easily, but with pizzazz". It's also a fascinating look at how eating habits have changed over the past decade"Sunday TimesNo-one is better than Diana Henry at turning the everyday into something special. Here is a superb collection of recipes that you can rustle up with absolutely no fuss, but which will knock your socks off with their flavour.Peppered throughout the book are ingenious ideas such as no-hassle starters and sauces that will lift any dish. From Turkish Pasta with Caramelized Onions, Yoghurt and Dill and Paprika-baked Pork Chops with Beetroot, Caraway and Sour Cream to Parmesan-roasted Cauliflower with Garlic and Thyme, Diana takes the kind of ingredients we are most likely to find in our cupboard and fridge - or be able to pick up on the way home from work - and provides recipes that will become your friends for life.
Simon Hopkinson Cooks
by Simon HopkinsonSimon is a man who has dedicated his life to searching out the very best recipes. In Simon Hopkinson Cooks, he has created 12 menus offering dishes that not only taste good, but also complement each other perfectly. For Simon, cooking is about care, precision and love, and combining his professional skills with his understanding of home cooking, once again, he has created delicious recipes you will enjoy making - and eating.From the author of the number 1 best-selling book, The Good Cook, here are some more seriously good recipes.
Silver Palate Good Times Cookbook
by Sheila Lukins Julee Rosso Sarah Leah ChaseThe authors of the national bestseller The Silver Palate Cookbook now bring their acclaimed gourmet style to graceful entertaining at home. In The Silver Palate Good Times Cookbook, Julee Rosso and Sheila Lukins make the entire year a celebration of good food, good friends, and good times, as they offer menus, suggestions, and strategies. More than 450 new recipes have been developed especially for this collection.All add to the joyfulness of the rapidly growing Silver Palate legend: there are glorious soups, savory entrees, vegetables, salads, cheese, souffles, and showstopping, just-right desserts. As warmly inviting as the most rousing party, the pages of The Silver Palate Good Times Cookbook abound with winsome line illustrations, pertinent quotations, unusual ideas—and with dishes including Cajun Chicken Morsels, Duck and Dandelion Green Salad, Pesto Fondue, Tex-Mex Stuffed Peppers, and more. The excitement begins in spring and continues right through to winter, with a lavish Christmas Goose accompanied by Scalloped Oysters and Baked Kumquats. The good times are here, with the compliments of The Silver Palate.
The Silver Palate Cookbook
by Sheila Lukins Julee Rosso"This is the book that changed the way America cooks."—Barbara KafkaThe Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader will fall in love with cooking all over again. This twenty-fifth anniversary edition is enriched with full-color photographs throughout.
A Silent Fire: The Story of Inflammation, Diet and Disease
by Shilpa RavellaIncreasing evidence suggests that hidden, low-level inflammation may be the number one cause of modern disease. Shilpa Ravella, an expert in nutrition and the gut, explains why our immune systems are turning against us and what we might do about it.'Controlling inflammation is the key to good health and this beautifully written and researched book is the best way to understand it' TIM SPECTOR, #1 bestselling author of Food for Life'A beautiful and authoritative dive into one of the most important scientific frontiers of our time' DANIEL M. DAVIS, Professor of Immunology and author of The Beautiful Cure___Inflammation is the body's response to injury and foreign microbes. But as our environments and diets have changed, low-level inflammation, simmering quietly and undetected, has been identified behind everything from heart disease and cancer to mysterious autoimmune conditions.Shilpa Ravella is a doctor at the forefront of this field, specialising in gut transplants, nutrition and the microbiome. In A Silent Fire she interweaves the latest research with unusual case studies from her own practice and the history of immunology to explain what we know about this elusive phenomenon. She debunks common myths about 'anti-inflammatory' lifestyles and explains the simple principles by which we can reform our relationship with food and our microbiomes to benefit our health.___'As gripping as a mystery story and as useful as a self-help book' BEE WILSON, author of First Bite'Compelling, thoughtful and rigorously researched' The Times
Sight Smell Touch Taste Sound: A New Way To Cook
by Sybil KapoorExploring the five elements of cooking and eating: Taste, Flavour (smell), Texture (touch and sound), Temperature (touch) and Appearance, this book explains how these elements work together and how best to use them to produce simple, delicious dishes. This is Sybil Kapoor's Sight Smell Touch Taste Sound – essential for any cook's bookshelf.
SIFT: The Elements of Great Baking
by Nicola Lamb'Every page is a masterclass in better baking' – Nigel Slater'When your bake rebels, trust in SIFT. Nicola Lamb solves the many mysteries of baking: why ganache misbehaves, why dough acts up, and what ‘until golden brown’ truly means. Informative, enriching, and so delicious' – Yotam Ottolenghi'Nicola understands and explains baking like nobody else' – Jamie Oliver'Simply extraordinary recipes' – Helen Goh'Everything you ever wanted to know about baking but were too afraid to ask' – Felicity CloakeNicola Lamb is the go-to person for all your baking questions and cravings. In her essential new baking bible, SIFT, she takes the fear out of failure and offers up an inspiring collection of over 100 delicious bakes.In the first half of the book, Nicola breaks down the key elements and techniques with boundless enthusiasm and beautiful illustrations. Explore every how and why of baking and move forward with complete confidence – you'll never again wonder why your custard has curdled, why your sponge didn't rise or why your panna cotta didn't set.Nicola's recipes are divided into the time it takes to make a bake, ranging from gooey cookies and airy cakes that you can whip up in an afternoon to fabulous showstoppers you can devote a weekend to. These include:Bake in an afternoon: Roasted Strawberry Victoria Sponge, Miso Walnut Double-Thick Chocolate-Chip Cookies and Bread-and-Butter Pudding with Caramel MandarinsBake in a day: Salted Vanilla and Pistachio Layer Cake, Fancy Rhubarb Tart and Olive Oil Brie-oche with Roasted GrapesBake in a weekend: Mocha Passionfruit Opera Cake, Pain au Chocolat and Tiramichoux
Sick Planet: Corporate Food and Medicine
by Stan CoxNeoliberals often point to improvements in public health and nutrition as examples of globalisation's success, but this book argues that the corporate food and medicine industries are destroying environments and ruining living conditions across the world. *BR**BR*Scientist Stan Cox expertly draws out the strong link between Western big business and environmental destruction. This is a shocking account of the huge damage that drug manufacturers and large food corporations are inflicting on the health of people and crops worldwide. Companies discussed include Wal-Mart, GlaxoSmithKline, Tyson Foods and Monsanto. On issues ranging from the poisoning of water supplies in South Asia to natural gas depletion and how it threatens global food supplies, Cox shows how the demand for profits is always put above the public interest.*BR**BR*While individual efforts to 'shop for a better world' and conserve energy are laudable, Cox explains that they need to be accompanied by an economic system that is grounded in ecological sustainability if we are to find a cure for our Sick Planet.
Sicilia: A love letter to the food of Sicily
by Ben TishSicily is both at once a frugal peasant land with a simple robust cuisine, but also full of ornate glamour and extravagance. A most beautiful and complex contradiction in terms, Ben Tish unlocks the secrets of Sicily's culture and food within these pages, diving into its diverse tapestry of cultural influences. Sitting at the heart of the Mediterranean, between east and west, Europe and North Africa, the food of Sicily is full of citrus, almonds and a plethora of spices, mixing harmoniously with the simple indigenous olives, vines and wheat. You'll find the most delicious, fresh seafood on the coast and mouth-watering meat in land; but the two rarely mix. Packed full of vibrant flavours, this beautiful collection brings the food of Sicily to your table, with recipes ranging from delicious morsels and fritters to big couscous, rice and pasta dishes and an abundance of granitas, ice creams and desserts, all stunningly photographed. Recipes include:Saffron arancini Smoky artichokes with lemon and garlicWhole roasted squidSicilian octopus and chickpea stewAubergines stuffed with porkRoasted pork belly with fennel and sticky quinces Bitter chocolate torteLimoncello semifredoDive in and experience this unique culinary heritage for yourself, bring the sights and sounds and aromas of this beautiful food to your home.
Sicilia: A love letter to the food of Sicily
by Ben TishSicily is both at once a frugal peasant land with a simple robust cuisine, but also full of ornate glamour and extravagance. A most beautiful and complex contradiction in terms, Ben Tish unlocks the secrets of Sicily's culture and food within these pages, diving into its diverse tapestry of cultural influences. Sitting at the heart of the Mediterranean, between east and west, Europe and North Africa, the food of Sicily is full of citrus, almonds and a plethora of spices, mixing harmoniously with the simple indigenous olives, vines and wheat. You'll find the most delicious, fresh seafood on the coast and mouth-watering meat in land; but the two rarely mix. Packed full of vibrant flavours, this beautiful collection brings the food of Sicily to your table, with recipes ranging from delicious morsels and fritters to big couscous, rice and pasta dishes and an abundance of granitas, ice creams and desserts, all stunningly photographed. Recipes include:Saffron arancini Smoky artichokes with lemon and garlicWhole roasted squidSicilian octopus and chickpea stewAubergines stuffed with porkRoasted pork belly with fennel and sticky quinces Bitter chocolate torteLimoncello semifredoDive in and experience this unique culinary heritage for yourself, bring the sights and sounds and aromas of this beautiful food to your home.
SIBO Made Simple: 90 Healing Recipes and Practical Strategies to Rebalance Your Gut for Good
by Phoebe LapineIf you&’re one of the 25 to 45 million Americans living with IBS, finding an accurate diagnosis, treatment, and ultimately good health can feel like an impossible mystery. SIBO Made Simple brings you answers. Small Intestinal Bacterial Overgrowth (SIBO) is a common cause of unwanted bloating, abdominal pain, weight fluctuations, and GI distress. In this guide for achieving long-term healing, health advocate, chef, and SIBO sufferer Phoebe Lapine covers everything you need to know about SIBO and how to thrive in spite of it. Lapine answers all your questions, from what SIBO is (and what it isn&’t) to related conditions (Hashimoto&’s thyroiditis, Celiac disease, and more) to practical strategies for on-going prevention. With expert medical advice from dozens of top SIBO practitioners, SIBO Made Simple provides resources for all phases of treatment, offering a clear culinary road map that can be customized to fit a large variety of gut-healing diets, such as the Bi-Phasic Diet, GAPS, SCD, SIBO Specific Food Guide, and more. With 90 delicious, easy, low FODMAP recipes that make a notoriously tough diet doable and delicious, SIBO Made Simple is a one-of-a-kind toolkit for learning about your condition and tailoring your diet toward healing. Every recipe adds anti-inflammatory ammunition to your diet, while offering suggestions for how to add problematic ingredients back in as you diversify your plate. Getting healthy and feeling great doesn't have to be punitive. SIBO Made Simple offers a clear path forward, from someone who's been there.
Shuk: From Market to Table, the Heart of Israeli Home Cooking
by Einat Admony Janna GurIsraeli food has become the it cuisine, with Israeli restaurants opening throughout the country. But what makes Israeli food so special? Israel is a culinary crossroads, a mishmash of foods best represented in its shuks, or markets, where foods from Yemen, Morocco, Bulgaria, Libya, Turkey, Russia, the Levant, and many other regions sit side by side to create a food culture unlike anywhere else in the world. Here, two leading female Israeli food voices present 140 home-cook-friendly recipes inspired by this singular cuisine.
SHRINK: The Diet for the Mind
by Philippe TahonPhilippe Tahon has made a thrilling discovery, and it's something many of us will want to know. This highly sought-after London psychotherapist has created a unique set of tools that not only enabled him to lose five stone, but is now doing the same for hundreds of others.In Shrink, Philippe shares his easy programme and teaches you to eat mindfully, intuitively and positively. He encourages you to throw away the rulebook and free yourself forever from emotional eating and the diet trap.In being mindful we can tell how hungry we really are. Using our intuition, we eat only what our body knows is good for us, and when. By eating positively, we no longer regard food as the enemy but make friends with it, embracing it for the pleasure and nourishment it brings. Philippe's holistic technique gives you back your confidence, allows you to retake control and enjoy food guilt-free. Step by step, his clients identify the patterns in their eating habits and learn how to eat what they like whilst losing weight for good. The simple beauty of this hugely successful programme is that it allows you to 'think like a shrink' and have the body you really want - for life.
Shrewd Food: A New Way of Shopping, Cooking and Eating
by Elizabeth CartyThe message is simple: excellent food is available at affordable prices. You just have to know what you're looking for - and where to find it.Shrewd Food is the definitive guide. Inspired by the hugely popular website shrewdfood.ie, set up in 2009 by dedicated foodie and home-cook extraordinaire Elizabeth Carthy - who knows first-hand the challenges of feeding a family on a budget - this collection of over one hundred recipes for every occasion also includes information on:Shopping for best-value and qualityShrewd cooking tips The shrewd cupboardSeasonal cookingOccasion cooking on a budget.In easy-to-follow recipes containing fresh, affordable ingredients, Elizabeth shares with us her knowledge of traditional Irish cuisine - learned from her mother - to shrewd recipes from Europe and the East, gathered during her many years living abroad.More than just a cookbook, Shrewd Food is a way of life.
Showstopping Cakes: Mastering the Art and Science of Baking
by Rahul Mandal"Rahul Mandal is a brilliant baker with the eye of an artist." - Nigella Lawson"Rahul is a scientist of extraordinary talent, both in baking and explaining how it's done." - Dame Prue Leith"Rahul's book is an absolutely spectacular one with so much detail and knowledge behind every recipe. So many delicious frostings, fillings, sponges and everything you need to make a showstopping cake! I can't wait to try something out!" - Jane Dunn, author of Jane's Patisserie"Impressive, phenomenal, and magical! Rahul takes cakes to another level in this book. I'm always blown away by his work!" - Eloise Head, author of Fitwaffle's Baking It Easy"The hardest part of opening up this stunning book is remembering that I'm already married so Rahul can't make my wedding cake. It's a truly inspiring collection of recipes that will become staples in any baker's kitchen, whether novice or seasoned." - Jake Cohen, author of Jew-IshCreate sensational showstopping cakes with this collection of dazzlingly delicious bakes from GBBO winner Rahul Mandal.From advice on stacking a tier cake to piping flowers, creating the perfect flavour pairing and avoiding a curdled cake batter or buttercream, Rahul shares his scientific knowhow on achieving sublime bakes - as well as advice on how to fix things when they go wrong. Featuring everything from mirror glaze, meringue, genoise and caramel to drip, fault-line and geode cakes, these are jaw-droppingly beautiful bakes that will wow family and friends every time.Winner of The Great British Bake Off 2018, Rahul won hearts as he quietly baked his way to glory with some of the most spectacular creations the show has ever seen. A research scientist at the University of Sheffield, he continues to spend his spare time baking and writes a regular column for The Times magazine.
Show Up for Salad: 100 More Recipes for Salads, Dressings, and All the Fixins You Don't Have to Be Vegan to Love
by Terry Hope RomeroThe coauthor of Veganomicon and author of Salad Samurai is back with more flavorful and hearty vegan recipes to up your salad game.Are you seeking a different kind of salad? Salad Samurai Terry Hope Romero helps you free your bowl from store-bought dressings and predictable lettuce combinations with her innovative mix-and-match basics. The hearty plant-based proteins, dairy-free "cheesy" toppings, crunchy croutons, and endless leafy, veggie, and fruit options you crave in a satisfying, lip-smacking salad are all right here -- for lunch, dinner, or even breakfast.
Show Up for Salad: 100 More Recipes for Salads, Dressings, and All the Fixins You Don't Have to Be Vegan to Love
by Terry Hope RomeroThe coauthor of Veganomicon and author of Salad Samurai is back with more flavorful and hearty vegan recipes to up your salad game.Are you seeking a different kind of salad? Salad Samurai Terry Hope Romero helps you free your bowl from store-bought dressings and predictable lettuce combinations with her innovative mix-and-match basics. The hearty plant-based proteins, dairy-free "cheesy" toppings, crunchy croutons, and endless leafy, veggie, and fruit options you crave in a satisfying, lip-smacking salad are all right here -- for lunch, dinner, or even breakfast.
A Short Introduction to Understanding and Supporting Children and Young People with Eating Disorders (Jkp Short Introductions Ser.)
by Bryan Lask Lucy WatsonIncreasing numbers of children and young people are presenting for treatment of an eating disorder, but there are many different types and they are often confused, making it difficult to know what support to offer.This easy-to-read guide presents all the vital information on a range of eating disorders: anorexia nervosa, bulimia nervosa, selective eating, and avoidant and restrictive intake disorders. Each eating disorder is clearly defined, making it easy to draw distinctions between them. The book covers their origins, characteristics and typical development, letting teachers and parents know what signs to look out for. There is practical advice on how to help young people, strategies for overcoming common difficulties, as well as information on available treatments. Vignettes feature throughout to help teachers and parents apply knowledge to real-life situations. This is an essential resource for teachers and parents of children and young people with eating disorders.
A Short History of Spaghetti with Tomato Sauce
by Massimo MontanariTHE MYTHS SURROUNDING THE WORLD’S FAVOURITE DISH, DEBUNKED Did Marco Polo bring pasta back from China, or is that a myth? How did the Neapolitan “macharoni” turn into the ubiquitous spaghetti? Is it even an Italian dish? Hundreds of shapes and thousands of recipes give expression to the culture and products of the country’s regions. But spaghetti with tomato sauce remains Italy’s identity dish par excellence. Massimo Montanari goes in search of the dish’s true origins, tracing its history along the multiple, intricate routes taken by its raw ingredients to merge and become a distinctive element of culinary tradition. It took almost two thousand years and input from the Far East, the Arabic world, and the Americas, for the dish to take centre stage. Its development is the result of chance encounters, unplanned exchanges, and unpredictable intersections. As we dig in search of spaghetti’s origins, we find its strands wrap right around the world. “Learned and entertaining.”–Il Giornale
A Short History of Drunkenness
by Mark ForsythAlmost every culture on earth has drink, and where there's drink there's drunkenness. But in every age and in every place drunkenness is a little bit different. It can be religious, it can be sexual, it can be the duty of kings or the relief of peasants. It can be an offering to the ancestors, or a way of marking the end of a day's work. It can send you to sleep, or send you into battle.A Short History of Drunkenness traces humankind's love affair with booze from our primate ancestors through to Prohibition, answering every possible question along the way: What did people drink? How much? Who did the drinking? Of the many possible reasons, why? On the way, learn about the Neolithic Shamans, who drank to communicate with the spirit world (no pun intended), marvel at how Greeks got giddy and Romans got rat-arsed, and find out how bars in the Wild West were never quite like in the movies. This is a history of the world at its inebriated best.
A Short History of Coffee
by Gordon KerrHaving conquered the world's taste buds and established itself as a staple in our daily lives, coffee has mirrored the moods and movements of society for centuries - yet, how much do we know about its history?In his riveting new book, A Short History of Coffee, Gordon Kerr investigates the fascinating history behind the global obsession with coffee, from its Ethiopian origins, the legends, myths, geographical locations and somewhat eccentric characters that have helped make it the staple that it is today.Proliferating high streets, towns and cities across Europe, coffee has become increasingly popular in recent years, and has succeeded in creating new and exciting hubs of commerce, news and debate, where deals could be done and revolution could be incited. Yet, despite coffee's very modern role, its origins stretch back to the days of intrepid travellers and merchants, who told tales of this new and exotic beverage that uplifted and enlivened the drinker.Following the growth in popularity through to the 21st century explosion of coffee shop culture, A Short History of Coffee lifts the Styrofoam lid on both the business of coffee, as well as the pleasures that it brings its drinkers. Gordon Kerr masterfully balances an exploration of the history of this iconic beverage, whilst also delving into the frothy brew of business, politics, and money that accompanies it.Praise for Gordon Kerr'Informative, fascinating and extremely well-researched...Gordon Kerr's book is a mini masterpiece' - Rob Minshull, ABC Brisbane on A Short History of the Vietnam War'Factual and even-handed, Kerr presents a fair-minded introduction of basic Chinese history' - Booklist on A Short History of China'Thoroughly rewarding' - Travelmag on A Short History of the Middle East
Short Bowel Syndrome: Practical Approach to Management
by John K. DiBaiseShort Bowel Syndrome: Practical Approach to Management is the first reference exclusively about the issues experienced by patients with a short bowel. It covers all aspects of normal and abnormal physiology, the presenting features, and outcomes, including metabolic problems, gallstones, and renal stones. It discusses both medical and surgical treatments, including intestinal transplantation.The use of growth factors, which is likely in the future to become increasingly important in promoting intestinal structural adaptation, is extensively discussed. Special emphasis is given to the psychosocial aspects of the quality of life of patients, including support groups. Emphasis is also given to the importance of an experienced multidisciplinary team in caring for these patients.This book is particularly timely given the recent advances in the management of Short Bowel Syndrome, including the availability of pharmacologic agents to enhance intestinal absorption, refinements in parenteral nutrition, and surgical procedures designed to eliminate the need for parenteral nutrition support.The goal of this international, interdisciplinary book is to bring the subject of Short Bowel Syndrome to a wide audience. A wide range of specialists have contributed to this book to provide various viewpoints on the state-of-the-art care of those with this condition.
Short Bowel Syndrome: Practical Approach to Management
by John K. DiBaise Carol Rees Parrish Jon S. ThompsonShort Bowel Syndrome: Practical Approach to Management is the first reference exclusively about the issues experienced by patients with a short bowel. It covers all aspects of normal and abnormal physiology, the presenting features, and outcomes, including metabolic problems, gallstones, and renal stones. It discusses both medical and surgical treatments, including intestinal transplantation.The use of growth factors, which is likely in the future to become increasingly important in promoting intestinal structural adaptation, is extensively discussed. Special emphasis is given to the psychosocial aspects of the quality of life of patients, including support groups. Emphasis is also given to the importance of an experienced multidisciplinary team in caring for these patients.This book is particularly timely given the recent advances in the management of Short Bowel Syndrome, including the availability of pharmacologic agents to enhance intestinal absorption, refinements in parenteral nutrition, and surgical procedures designed to eliminate the need for parenteral nutrition support.The goal of this international, interdisciplinary book is to bring the subject of Short Bowel Syndrome to a wide audience. A wide range of specialists have contributed to this book to provide various viewpoints on the state-of-the-art care of those with this condition.