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Gizzi's Season's Eatings: Feasts & Celebrations from Halloween to Happy New Year
by Gizzi ErskineNo one loves a get-together more than Gizzi, so in her latest book she shows you how to create delicious, crowd-pleasing fare for every occasion. Christmas dinner with all the trimmings, a New Year's brunch or a frightful feast for Halloween: whatever the occasion, you will find something special to share with the ones you love. Recipes include Boxing Day turkey mole enchiladas, Bonfire night sausage casserole, Thanksgiving clambake and Dense chocolate Christmas cake.Praise for the bestselling Gizzi's Healthy Appetite:'A great collection of food you'll really want to eat' - Tom Kerridge'The Korean fried chicken is our go-to indulgence... there's no excuse for such dishes not to feature regularly in your midweek menu' - Stylist'A seriously smart foodie authority' - GQ
My Kitchen Table: 100 Foolproof Suppers (My Kitchen #20)
by Gizzi ErskineNew to the My Kitchen Table Series, Cook Yourself Thin's Gizzi Erskine presents 100 of her favourite fast and foolproof suppers. With Gizzi's help, you can learn to develop your confidence in the kitchen by creating the perfect meal every time. From curries, rice and all things spice, to delicious desserts, cakes and biscuits, with this cookbook you will be able to create super suppers, that will impress family and friends, and ensure that your cookery demons are a thing of the past.
Restore
by Gizzi Erskine‘Gizzi’s recipes are creative, seriously satisfying and packed full of flavour.’ BBC Good Food ‘One of the most talked-about chefs of 2020 … a trailblazing approach to eating better and more sustainably without skimping on flavour’ GQ ‘Recipes that are good for the earth and good for the soul.’ The Times
Slow: Food Worth Taking Time Over
by Gizzi Erskine‘A warming cosy treasure trove of a book’ Nigella Lawson ‘A sumptuous volume of recipes that urges you to linger in the kitchen.’ The Telegraph Food worth taking time over
Functional Foods and Cardiovascular Disease
by N. A. Michael Eskin Mohammed H. MoghadasianCardiovascular disease remains the number one killer in North America and around the world. The staggering medical costs involved in treating patients suffering from this disease demand an alternative approach to prevent or minimize its development. In Functional Foods and Cardiovascular Disease, international researchers reveal essential up-to-dat
Brexit Without The Bullshit: The Facts on Food, Jobs, Schools, and the NHS
by Gavin Esler'Punchy, pithy and short.' – POLLY TOYNBEE, GUARDIAN COLUMNIST 'In an ideal world every citizen would read this essential book, and think hard.' – PROFESSOR AC GRAYLING, ACADEMIC The broadcaster and journalist Gavin Esler reveals the long-lasting impact of the most momentous change in Britain for decades. In seven succinct chapters, he charts the profound changes brought about by leaving the European Union on key areas of life in the United Kingdom: Food and diet Health and NHS Jobs and industry Education Travel From the food markets of Kent to NHS operating theatres to the boardrooms of big employers, Brexit is packed with surprises. And Brexit Without the Bullshit is not about the Brexit you were told you were getting: it's about the one we're actually getting. From the author of How Britain Ends and Britain is Better Than This, this is the ideal accompaniment to books on Brexit such as the Fintan O'Toole's Brexit Chronicles and Michel Barner's Secret Brexit Diaries. Instead of concentrating on the Brexit referendum campaign, it uncovers the fundamental changes caused by Brexit - and what they mean for ordinary life. REVIEWS 'If you want a pithy, sober, clear-headed summary of what Brexit is actually likely to look like, @gavinesler’s new book is spot on. Such a welcome antidote to all the whipped up sentiment - calm, factual, rigorous.' – DR RACHEL CLARKE, NHS DOCTOR AND CAMPAIGNER 'Esler provides the evidence of what Brexit has already done to Britain and the harm that it s causing and will cause, in particular to the poorest in our society. A guide for all who want to understand what Brexit really means.' – JESSICA SIMOR QC 'A brilliant demolition of the lies and liars that created the Brexit mess. Should be required reading at his old stamping ground, the BBC.' – ALASTAIR CAMPBELL, WRITER AND BROADCASTER WHY I WROTE THIS BOOK - BY GAVIN ESLER In 2016 I did something I had never done before. I voted in the Brexit referendum without knowing what I was voting for or against. No one explained to me - or you - what Brexit would mean for our lives. Whether you voted Leave or Remain, we did not know the facts about Brexit, how it would affect our jobs, food, schools, universities, the NHS, our families, pets, travel arrangements, and even the supposed unity of the United Kingdom. In the years since the Brexit vote, the British government has continued to fail to explain the facts about Brexit, and so I decided to find out for myself. The result is my latest book, “Brexit Without The Bullshit.” At first I thought that if Brexit were stripped of the bullshit — lies and deceit, scare stories and fantasies — there would be nothing left. But the facts about Brexit are so stark, there’s plenty to discuss and think about. The key fact is this: Brexit is not an event. It is a process. Whether it happens or not, whatever version of leaving the EU we end up with, we will be forced to discuss Brexit for years to come. If we are to survive and perhaps thrive, we need to start with the facts. Gavin Esler CONTENTS Introduction Chapter 1. Brexit & Our Food Chapter 2. Brexit, Our Health & the NHS Chapter 3. Brexit, Our Money & Our Jobs Chapter 4.
Food Advertising and Childhood Obesity: Examining Food Type, Brand Mascot Physique, Health Message, and Media (Routledge Studies in Marketing)
by Fariba Esmaeilpour Mitra Shabani NashtaeeThis book explores the ways in which the environmental factor of advertising can influence children’s food choice and health status, and how it contributes to the significant public health issue of childhood obesity. Food Advertising and Childhood Obesity seeks to gain a better understanding of children’s food choice based on children’s exposure to different advertising by analyzing food type, brand mascot physique, health messages, and media. The book begins by reviewing the ways in which children become consumers and the role of advertising in this process. It then explores a range of advertising variables in children’s food choice and consumption. This includes theoretical and practical discussion of foods and brand mascots, health messages embodied in food advertising, and comparisons of the effects of different advertising based on entertainment level, such as using new media to present ‘advergames’ supported by television advertising. Each chapter is supported with relevant theories and a research summary is presented on each topic for clarification. The book also introduces some ways of constructive working with children and concludes with a chapter dedicated to market research and children. Written for students and practitioners of marketing, market research, and advertising, especially within the global food industry, this book offers readers a new approach to understanding child food choice and consumption that will inform effective corporate social responsibility strategies to address this issue.
Food Advertising and Childhood Obesity: Examining Food Type, Brand Mascot Physique, Health Message, and Media (Routledge Studies in Marketing)
by Fariba Esmaeilpour Mitra Shabani NashtaeeThis book explores the ways in which the environmental factor of advertising can influence children’s food choice and health status, and how it contributes to the significant public health issue of childhood obesity. Food Advertising and Childhood Obesity seeks to gain a better understanding of children’s food choice based on children’s exposure to different advertising by analyzing food type, brand mascot physique, health messages, and media. The book begins by reviewing the ways in which children become consumers and the role of advertising in this process. It then explores a range of advertising variables in children’s food choice and consumption. This includes theoretical and practical discussion of foods and brand mascots, health messages embodied in food advertising, and comparisons of the effects of different advertising based on entertainment level, such as using new media to present ‘advergames’ supported by television advertising. Each chapter is supported with relevant theories and a research summary is presented on each topic for clarification. The book also introduces some ways of constructive working with children and concludes with a chapter dedicated to market research and children. Written for students and practitioners of marketing, market research, and advertising, especially within the global food industry, this book offers readers a new approach to understanding child food choice and consumption that will inform effective corporate social responsibility strategies to address this issue.
Jennifer's Way: My Journey with Celiac Disease--What Doctors Don't Tell You and How You Can Learn to Live Again
by Jennifer EspositoAward-winning actress and health advocate Jennifer Esposito's guide to getting a proper diagnosis for celiac disease and other autoimmune disorders, with practical tips and healing recipesCeliac disease afflicts as many as one in 133 Americans. Unfortunately, 83 percent of them are undiagnosed or misdiagnosed, suffering through years of pain and misunderstanding. Award-winning actress Jennifer Esposito was one of them, only receiving an official diagnosis after decades of mysterious illnesses and misdiagnoses. In Jennifer's Way, Esposito shares her personal journey, from her childhood in Brooklyn and years as a young actress to her struggle for an accurate diagnosis and quest to take charge of her health. She also offers strategies for managing daily life with a chronic condition."[Esposito's] rags-to-riches story will keep readers turning pages...The second section of the book is a helpful guide to living with celiac disease."--Publishers Weekly
Jennifer's Way: My Journey with Celiac Disease--What Doctors Don't Tell You and How You Can Learn to Live Again
by Jennifer EspositoAward-winning actress and health advocate Jennifer Esposito's guide to getting a proper diagnosis for celiac disease and other autoimmune disorders, with practical tips and healing recipes Celiac disease afflicts as many as one in 133 Americans. Unfortunately, 83 percent of them are undiagnosed or misdiagnosed, suffering through years of pain and misunderstanding. Award-winning actress Jennifer Esposito was one of them, only receiving an official diagnosis after decades of mysterious illnesses and misdiagnoses. In Jennifer's Way, Esposito shares her personal journey, from her childhood in Brooklyn and years as a young actress to her struggle for an accurate diagnosis and quest to take charge of her health. She also offers strategies for managing daily life with a chronic condition. "[Esposito's] rags-to-riches story will keep readers turning pages...The second section of the book is a helpful guide to living with celiac disease." -- Publishers Weekly
Lesser Beasts: A Snout-to-Tail History of the Humble Pig
by Mark EssigUnlike other barnyard animals, which pull plows, give eggs or milk, or grow wool, a pig produces only one thing: meat. Incredibly efficient at converting almost any organic matter into nourishing, delectable protein, swine are nothing short of a gastronomic godsend-yet their flesh is banned in many cultures, and the animals themselves are maligned as filthy, lazy brutes.As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What’s more, he argues, we ignore our historic partnership with these astonishing animals at our peril. Tracing the interplay of pig biology and human culture from Neolithic villages 10,000 years ago to modern industrial farms, Essig blends culinary and natural history to demonstrate the vast importance of the pig and the tragedy of its modern treatment at the hands of humans. Pork, Essig explains, has long been a staple of the human diet, prized in societies from Ancient Rome to dynastic China to the contemporary American South. Yet pigs’ ability to track down and eat a wide range of substances (some of them distinctly unpalatable to humans) and convert them into edible meat has also led people throughout history to demonize the entire species as craven and unclean. Today’s unconscionable system of factory farming, Essig explains, is only the latest instance of humans taking pigs for granted, and the most recent evidence of how both pigs and people suffer when our symbiotic relationship falls out of balance.An expansive, illuminating history of one of our most vital yet unsung food animals, Lesser Beasts turns a spotlight on the humble creature that, perhaps more than any other, has been a mainstay of civilization since its very beginnings-whether we like it or not.
Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef
by Rufus EstesBorn a slave in 1857, Rufus Estes worked his way up from a Pullman Private Car attendant to a job preparing meals for the top brass at one of the country's largest steel corporations. This cookbook, the first to be written and published by a black chef, includes a number of dishes from Estes’ vast culinary collection.Commenting briefly on his Southern childhood and early years as a railway attendant, Estes goes on to offer simple instructions for preparing such standard fare as fried chicken, beef roast, and glazed carrots. But the heart of the book lies in mouth-watering recipes for dishes rarely found in contemporary cookbooks — among them Creole-style chicken gumbo, chestnut stuffing with truffles, cherry dumplings, and southern-style waffles. Nearly 600 recipes — from haute cuisine to family-style meals — are included.Sure to intrigue food enthusiasts and collectors of old cookbooks, Rufus Estes’ Good Things to Eat will also appeal to anyone interested in the African-American experience.
Bob's Red Mill Baking Book: 500 Recipes Featuring Good And Healthy Grains
by John EttingerThis invaluable baker's resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic, and basic baking needs. Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains. Bob's Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small northwest business grow nationwide. Bob's Red Mill Natural Foods offers a diverse line of all natural and organic flours, cereals, meal and mixes for pancakes, bread, and soups. The company's more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bob's Red Mill brand products may also be purchased by phone, mail order, or on the company's website.
Bob's Red Mill Baking Book
by John EttingerThis invaluable baker's resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic, and basic baking needs. Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains. Bob's Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small northwest business grow nationwide. Bob's Red Mill Natural Foods offers a diverse line of all natural and organic flours, cereals, meal and mixes for pancakes, bread, and soups. The company's more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bob's Red Mill brand products may also be purchased by phone, mail order, or on the company's website.
Age is Just a Number: What a 97 year old record breaker can teach us about growing older
by Charles EugsterRetired dental surgeon Charles Eugster rekindled a love of competitive rowing he'd neglected for most of his adult life at the age of 63. He took up bodybuilding at the age of 87. And at the age of 95 he started sprinting for the first time in his life, becoming World Champion at 200m indoor and 400m outdoor. He is a world record holder for his age group in a number of sports, and has 40 Gold Medals for World Masters Rowing. In this book, Charles shares his journey and his passionate belief that growing older needn't slow you down. And he shows his readers how taking on new challenges, learning new things, and improving your body as it ages is not only fun, but rewarding for the individual, and beneficial to society.
The Europhile’s Cookbook: A Celebration of European Food with Over 60 Recipes
by EurotunnelSatisfy your hunger for adventure and celebrate Europe through its amazing variety of delicious dishes. After 25 years of service, facilitating holiday-goers to reach their dreams, distant families and best memories, Eurotunnel is celebrating by connecting you to Europe’s best destinations directly from your kitchen. With more than 60 recipes collected by Eurotunnel passengers, this cookbook invites you to travel through European explorers’ memories, from holiday adventures to family traditions and unforgettable experiences.Enriched with beautiful photography and design, this special cookbook is inspired by travellers’ personal experiences and is the perfect cooking companion for adventurers, families and Europhiles alike.
Purezza Vegan Pizza: Deliciously simple plant-based pizza to make at home
by Stefania Evangelisti Tim BarclayWinners of the World Pizza Award 2018 and Best Pizza at the National Pizza Awards 2018. Purezza, founded in Brighton in 2015, was the first vegan pizzeria in the UK. Passionate about plant-based food, their aim was simple: to make their menu superior to the traditional alternatives, revolutionising Italian food by using cruelty-free ingredients.This book makes it possible to enjoy their authentic tasting pizza with at home. Discover your perfect crust (wholemeal, sourdough or gluten-free), choose yourfavourite sauce, from a classic San Marzano Tomato to a vibrant green Asparagus Sauce, create exciting nut cheeses, from deliciously melty Cashew Mozzarella to a punchy Almond Gorgonzola, and finish it all off with a range of tempting toppings, such as Beetroot Carpaccio, Smoked Carrot Pancetta and Funghi Trifolati. There are also Dips and Dressings to enjoy alongside your pizzas,and a selection of vegan-ised classic Italian dishes and desserts.This book helps any home cook recreate the best vegan pizza that promises to be enjoyed by vegans and meat-eaters alike.
Perfect Pasta at Home: Bring Italy to your kitchen with over 80 quick and delicious recipes
by Pasta EvangelistsOver 80 delicious and authentic pasta recipes that can be made in just 30 minutes - simple, fresh and truly Italian! We've all got a pack of pasta in the cupboard, but relying on the same old recipes is dull and boring. That's why founders of the bestselling fresh pasta subscription box, Pasta Evangelists, are here to share with you their all-time favourite recipes from across Italy's 20 regions for easy-to-cook, authentic dishes that will make everyone happy. Whether it's midweek dinners for the whole family or a special weekend meal with friends - there's always an occasion to indulge in a little italianità with a plate of pasta!With a photo to accompany every recipe and 'Make Your Own' pages to help you use up the ingredients you have left in your fridge or cupboard, along with pages on the history of pasta shapes, regional traditions, interviews with nonne and more for the real pasta lovers - this is a must-have addition to any kitchen.PRAISE FOR PASTA EVANGELISTS: 'Mind-blowingly delicious' - Giles Coren'Love it' - Prue Leith'Delicious fresh pasta in different shapes and flavours' - The Metro'Minimum effort, maximum taste' ITV'The level of culinary expertise will have you scraping the plate for every last morsel' Evening Standard
Granny's Natural Remedies: Traditional Cures for Everyday Ailments
by Brenda EvansGranny always has just the thing for a nasty cold or a grazed knee. Her pantry is not only packed with tasty treats for hungry grandchildren, but also just the right ingredient to soothe an angry rash or calm an upset tummy. Expensive medicines can do the trick, but often we use them once or twice and then they stay at the back of a cupboard, gathering dust.Granny's Natural Remedies is a treasure trove of effective alternative treatments for everything from bee stings to burns and headaches to hiccups, using only the contents of the average kitchen or garden. If you don't know your aloe from your elbow, follow Granny's advice and discover the wonderful healing properties of everyday ingredients such as nutmeg, honey and garlic, and learn how to take care of your family using safe and cost-effective traditional cures ... just like Granny.
Food and Aviation in the Twentieth Century: The Pan American Ideal (Food in Modern History: Traditions and Innovations)
by Bryce EvansEstablished by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century, with the airline achieving the vast majority of 'firsts' in aviation history, pioneering transoceanic travel and new technologies, and all but creating the glitz, style and ambience eulogised in Frank Sinatra's 'Come Fly with Me'. Bryce Evans investigates an aspect of the airline service that was central to the company's success, its food; a gourmet glamour underpinned by both serious science and attention to the detail of fine dining culture. Modelled on the elite dining experience of the great ocean liners, the first transatlantic and transpacific flights featured formal thirteen course dinners served in art deco cabins and served by waiters in white waist-length jackets and garrison hats. As flight times got faster and altitudes higher, Pan Am pioneered the design of hot food galleys and commissioned research into how altitude and pressure affected taste buds, amending menus accordingly. A tale of collaboration with chefs from the best Parisian restaurants and the wining and dining of politicians and film stars, the book also documents what food service was like for flight attendants, exploring how the golden age of airline dining was underpinned by a racist and sexist culture. Written accessibly and with an eye for the glamour and razzamatazz of public aviation history, Bryce Evans' research into Pan Am airways will be valuable for scholars of food studies and aviation, consumer, tourism, transport and 20th century American history.
Food and Aviation in the Twentieth Century: The Pan American Ideal (Food in Modern History: Traditions and Innovations)
by Bryce EvansEstablished by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century, with the airline achieving the vast majority of 'firsts' in aviation history, pioneering transoceanic travel and new technologies, and all but creating the glitz, style and ambience eulogised in Frank Sinatra's 'Come Fly with Me'. Bryce Evans investigates an aspect of the airline service that was central to the company's success, its food; a gourmet glamour underpinned by both serious science and attention to the detail of fine dining culture. Modelled on the elite dining experience of the great ocean liners, the first transatlantic and transpacific flights featured formal thirteen course dinners served in art deco cabins and served by waiters in white waist-length jackets and garrison hats. As flight times got faster and altitudes higher, Pan Am pioneered the design of hot food galleys and commissioned research into how altitude and pressure affected taste buds, amending menus accordingly. A tale of collaboration with chefs from the best Parisian restaurants and the wining and dining of politicians and film stars, the book also documents what food service was like for flight attendants, exploring how the golden age of airline dining was underpinned by a racist and sexist culture. Written accessibly and with an eye for the glamour and razzamatazz of public aviation history, Bryce Evans' research into Pan Am airways will be valuable for scholars of food studies and aviation, consumer, tourism, transport and 20th century American history.
Transforming Food Environments
by Charlotte El EvansWe regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables. However, because of increased media attention, people are becoming more interested in alternative approaches to improving the many food-related decisions we make daily. Transforming Food Environments features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways. The book presents information on diverse food environments followed by methods that help readers become aware of the design of interventions and food policies. It covers food environments in schools, workplaces, and community centres as well as fast food establishments and food marketing. The book presents methods to help encourage better food choices and purchase of healthier foods. It explores persuasion tactics used by health professionals such as changing availability and/or price, using nudging techniques, and food labelling. Led by Editor Charlotte Evans, Associate Professor of Nutritional Epidemiology and Public Health Nutrition at the University of Leeds; and written by an international range of authors from countries including the US, Canada, Australia, New Zealand, Japan and the United Kingdom, this multidisciplinary book appeals to students, researchers, public health professionals and policy makers. It also raises awareness and provides a comprehensive treatment of the importance of our environments on food choice.
Food Waste: Home Consumption, Material Culture and Everyday Life (Materializing Culture)
by David EvansIn recent years, food waste has risen to the top of the political and public agenda, yet until now there has been no scholarly analysis applied to the topic as a complement and counter-balance to campaigning and activist approaches. Using ethnographic material to explore global issues, Food Waste unearths the processes that lie behind the volume of food currently wasted by households and consumers. The author demonstrates how waste arises as a consequence of households negotiating the complex and contradictory demands of everyday life, explores the reasons why surplus food ends up in the bin, and considers innovative solutions to the problem.Drawing inspiration from studies of consumption and material culture alongside social science perspectives on everyday life and the home, this lively yet scholarly book is ideal for students and researchers from a wide range of disciplines, along with anyone interested in understanding the food that we waste.
Food Waste: Home Consumption, Material Culture and Everyday Life (Materializing Culture)
by David M. EvansIn recent years, food waste has risen to the top of the political and public agenda, yet until now there has been no scholarly analysis applied to the topic as a complement and counter-balance to campaigning and activist approaches. Using ethnographic material to explore global issues, Food Waste unearths the processes that lie behind the volume of food currently wasted by households and consumers. The author demonstrates how waste arises as a consequence of households negotiating the complex and contradictory demands of everyday life, explores the reasons why surplus food ends up in the bin, and considers innovative solutions to the problem.Drawing inspiration from studies of consumption and material culture alongside social science perspectives on everyday life and the home, this lively yet scholarly book is ideal for students and researchers from a wide range of disciplines, along with anyone interested in understanding the food that we waste.
Family Food: 130 Delicious Paleo Recipes for Every Day
by Pete EvansIn Family Food, busy chef and dad Pete Evans has put together his favourite recipes for busy parents and their kids. These meals follow Pete's paleo style of eating - no grains, refined sugar or dairy, and a focus on sustainable meat and seafood, nuts and seeds, and loads of fresh veggies. There are heaps of quick, healthy and satisfying dinner ideas such as Chicken Drumsticks with Rosemary and Lemon, Ginger and Chilli Fish Stir-fry and Easy Pulled Pork Tortillas. And while all of the recipes in Family Food can be enjoyed by young and old, there are also specific chapters on baby and toddler food and also kids' meals, lunchboxes and snacks such as Chicken Pad Thai, Ham and Pineapple Pizza with Pete's special paleo pizza dough and Kale Caesar Salad. With guilt-free paleo treats including Strawberry Bliss Balls and Red Velvet Cupcakes, Pete's go-to recipes offer quick, tasty and nutritious paleo meals for all your loved ones.