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Culinary Art and Anthropology
by Joy AdaponCulinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce 'traditional' Mexican cooking in restaurant settings.Including recipes to allow readers to practise the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses.
The Old-Time Saloon: Not Wet - Not Dry, Just History
by George AdeFancy a tipple? Then pull up a stool, raise a glass, and dip into this delightful paean to the grand old saloon days of yore. Written by Chicago-based journalist, playwright, and all-round wit George Ade in the waning years of Prohibition, The Old-Time Saloon is both a work of propaganda masquerading as “just history” and a hilarious exercise in nostalgia. Featuring original, vintage illustrations along with a new introduction and notes from Bill Savage, Ade's book takes us back to the long-gone men’s clubs of earlier days, when beer was a nickel, the pretzels were polished, and the sardines were free.
The Old-Time Saloon: Not Wet - Not Dry, Just History
by George AdeFancy a tipple? Then pull up a stool, raise a glass, and dip into this delightful paean to the grand old saloon days of yore. Written by Chicago-based journalist, playwright, and all-round wit George Ade in the waning years of Prohibition, The Old-Time Saloon is both a work of propaganda masquerading as “just history” and a hilarious exercise in nostalgia. Featuring original, vintage illustrations along with a new introduction and notes from Bill Savage, Ade's book takes us back to the long-gone men’s clubs of earlier days, when beer was a nickel, the pretzels were polished, and the sardines were free.
The Old-Time Saloon: Not Wet - Not Dry, Just History
by George AdeFancy a tipple? Then pull up a stool, raise a glass, and dip into this delightful paean to the grand old saloon days of yore. Written by Chicago-based journalist, playwright, and all-round wit George Ade in the waning years of Prohibition, The Old-Time Saloon is both a work of propaganda masquerading as “just history” and a hilarious exercise in nostalgia. Featuring original, vintage illustrations along with a new introduction and notes from Bill Savage, Ade's book takes us back to the long-gone men’s clubs of earlier days, when beer was a nickel, the pretzels were polished, and the sardines were free.
The Old-Time Saloon: Not Wet - Not Dry, Just History
by George AdeFancy a tipple? Then pull up a stool, raise a glass, and dip into this delightful paean to the grand old saloon days of yore. Written by Chicago-based journalist, playwright, and all-round wit George Ade in the waning years of Prohibition, The Old-Time Saloon is both a work of propaganda masquerading as “just history” and a hilarious exercise in nostalgia. Featuring original, vintage illustrations along with a new introduction and notes from Bill Savage, Ade's book takes us back to the long-gone men’s clubs of earlier days, when beer was a nickel, the pretzels were polished, and the sardines were free.
Microbial Biostimulants for Sustainable Agriculture and Environmental Bioremediation
by Charles Oluwaseun Adetunji Mohd Imran Ahamed Tariq Altalhi InamuddinToday, the agriculture industry is confronted with simultaneous issues of how to fully embrace mass production of safer food in terms of both quality and quantity. Most industries are concerned with avoiding significant levels of soil pollution and environmental threats as a result of the excessive and harmful use of synthetic products on crops. Therefore, there is a need to adopt sustainable technological innovations that can ensure the sustainability of agricultural production systems.Microbial Biostimulants for Sustainable Agriculture and Environmental Bioremediation discusses the benefits, challenges, and practical applications of eco-friendly biotechnological techniques using biostimulants derived from beneficial microorganisms. The chapters cover the use of these organisms to increase crop production, enhance soil fertility and maintain soil health, create crop and plant tolerance to different abiotic stressors, release required nutrients to the soil, increase resistance to plant pathogens/pests, improve nutrient use efficiency of crops, and rejuvenate polluted environments.FEATURES Explores the physiological, morpho-anatomical, and biochemical molecular plant rejoinders involved in stimulating crop productivity Provides information on the physiological, cellular, and molecular modes of action underlying microbial biostimulant interfaces Summarizes methods and approaches for executing microbial stimulant technology Outlines numerous environmental management and remediation strategies This book is an ideal resource for researchers, engineers, and academics working in soil science, crop science, water remediation, microbiology, and biotechnology.
Zoe's Ghana Kitchen: Traditional Ghanaian Recipes Remixed For The Modern Kitchen
by Zoe Adjonyoh"I believe we are on the cusp of an African food revolution. There is a longing to try something that is actually new, not just re-spun, and African cuisines are filling that gap. It's the last continent of relatively unexplored food in the mainstream domain. For too long Africans have kept this incredible food a greedy secret." - Zoe Adjonyoh Ghanian food is always fun, always relaxed and always tasty! From Pan-roasted Cod with Grains of Paradise and Nkruma (Okra) Tempura to Coconut & Cassava Cake and Cubeb Spiced Shortbread, this is contemporary African food for simply everyone. If you're already familiar with good home-cooked Ghanaian food, you'll find new ways to incorporate typical flavours - such as plenty of fresh fish and seafood, hearty salads and spices with a kick. If you're new to it, you'll no doubt be surprised and delighted at the relative ease of cooking these tempting dishes. Most of the ingredients are easy to come by at supermarkets or local shops, and the recipes are super flexible - you can take the basic principles and adapt them easily to what you have available in your cupboard or fridge. Zoe's Ghana Kitchen will help you bring something truly exciting and flavour-packed to the kitchen. Get ready to bring African food to the masses.
BBQ Bistro: Simple, Sophisticated French Recipes for Your Grill
by Karen Adler Judith FertigBBQ Bistro will take your barbecue from yum to ooh-la-la, bringing the charm and flavor of the French bistro to your own backyard. Authors Karen Adler and Judith Fertig share their favorite quick and casual bistro recipes for a hot grill. With recipes like Grilled Salmon Benedict, French Feta and Charentais Melon, Grilled Rib-Eye Steak with Onion Straws, and more!BBQ Bistro will expand your barbecue repertoire and encourage you to play with different flavors and techniques, from adding a hint of smoke to cheese, to turning an eggplant into easily grillable paillards, or getting the perfect char on a steak. It also offers classic French sauces, sides, and small plates you can pair with any meal anytime of the year. With tips on grilling and preserving, BBQ Bistro is a must-have for any griller and will satisfy all of your barbeque desires, mais oui!
The Gardener & the Grill: The Bounty of the Garden Meets the Sizzle of the Grill
by Karen Adler Judith FertigIf all you're cooking on your grill is meat, you're missing out! From garden to grill to fork, nothing tastes better than freshly harvested vegetables grilled to perfection alongside savory meats and plump grilled fruits. The Gardener & the Grill is the grilling guide for gardeners, seasonal eaters, and "flexitarians" everywhere, and anyone enamored of the powers of the grill - not just during the summer months, but all year long!Keep the grill hot long after summer's finished with recipes like: Planked Butternut Squash with Sage and Brie Grilled Gazpacho a Blackened Fish Po'Boy with Grilled Green Onion Mayonnaise Pizza Primavera Wood-Grilled Shrimp and Yellow Peppers Tandoori Turkey Burgers Grill-Baked Apples with Cinnamon Nut StuffingWith seasonal recipes, tips on grilling for preserving, a burgeoning "griller's pantry" of rubs and versatile sauces, and more than 100 vegetarian recipes, The Gardener & the Grill is the must-have resource for eager and experienced grillers and gardeners alike.
The Gardener & the Grill: The Bounty of the Garden Meets the Sizzle of the Grill
by Karen Adler Judith FertigIf all you're cooking on your grill is meat, you're missing out! From garden to grill to fork, nothing tastes better than freshly harvested vegetables grilled to perfection alongside savory meats and plump grilled fruits. The Gardener & the Grill is the grilling guide for gardeners, seasonal eaters, and "flexitarians" everywhere, and anyone enamored of the powers of the grill - not just during the summer months, but all year long!Keep the grill hot long after summer's finished with recipes like:Planked Butternut Squash with Sage and Brie Grilled Gazpachoa Blackened Fish Po'Boy with Grilled Green Onion Mayonnaise Pizza PrimaveraWood-Grilled Shrimp and Yellow PeppersTandoori Turkey Burgers Grill-Baked Apples with Cinnamon Nut Stuffing With seasonal recipes, tips on grilling for preserving, a burgeoning "griller's pantry" of rubs and versatile sauces, and more than 100 vegetarian recipes, The Gardener & the Grill is the must-have resource for eager and experienced grillers and gardeners alike.
Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill
by Karen Adler Judith FertigWhen the weather's warm, cooking outside on the grill is no chore. To broaden your grill-marked possibilities beyond chicken and steak, give pizza a whirl. Authors Karen Adler and Judith Fertig walk you through all the steps of preparing the perfect homemade pizza, and then cooking it on a hot grill. It's easy: smaller pizzas go directly onto the grates, cooking in a flash. Larger pizzas can go onto pizza stones or into pizza oven attachments built for gas or charcoal grills. And of course, the vegetable and meat toppings can be cooked on the grill, too, for a fully al fresco meal. Adler and Fertig even suggest grilled salads and sides to round out your meal, using up garden-fresh produce in the process!With 100 versatile and easy recipes for flatbreads, bruschetta, and panini, and more, you can choose from the classic Pepperoni and Mushroom Pizza with a Kiss of Smoke and Spinach Artichoke Pizza with Wood Smoke, to the more exotic Thai Shrimp Pizza with Coconut and Chiles or Lebanese Flatbread with Feta, Za'atar, and Chives, as well as gluten-free and vegan twists. Put pizza on the menu (and on the grill) tonight!
Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill
by Karen Adler Judith FertigWhen the weather's warm, cooking outside on the grill is no chore. To broaden your grill-marked possibilities beyond chicken and steak, give pizza a whirl. Authors Karen Adler and Judith Fertig walk you through all the steps of preparing the perfect homemade pizza, and then cooking it on a hot grill. It's easy: smaller pizzas go directly onto the grates, cooking in a flash. Larger pizzas can go onto pizza stones or into pizza oven attachments built for gas or charcoal grills. And of course, the vegetable and meat toppings can be cooked on the grill, too, for a fully al fresco meal. Adler and Fertig even suggest grilled salads and sides to round out your meal, using up garden-fresh produce in the process! With 100 versatile and easy recipes for flatbreads, bruschetta, and panini, and more, you can choose from the classic Pepperoni and Mushroom Pizza with a Kiss of Smoke and Spinach Artichoke Pizza with Wood Smoke, to the more exotic Thai Shrimp Pizza with Coconut and Chiles or Lebanese Flatbread with Feta, Za'atar, and Chives, as well as gluten-free and vegan twists. Put pizza on the menu (and on the grill) tonight!
Red, White, and 'Que: Farm-Fresh Foods for the American Grill
by Karen Adler Judith FertigFor all-American flavors, look no further than your own backyard garden for meals that are grill and barbecue-friendly: all hail the red, white, and 'que! The authors of The Gardener and the Grill are back in the backyard with garden-fresh grilling like never before. Each recipe makes the most of seasonal American ingredients and flavors like bourbon, blackberries, country ham, maple syrup, pomegranates, craft beer, and sweet onions. Throw these recipes on the grill: Ember-Roasted Brussels Sprouts Barbecuer's White Bean Cassoulet Planked Chicken Breasts with Chile Lime Sofrito Root Beer Ribs Grilled Banana Splits Great grilling techniques like ember roasting and flavored wood smoke make each recipe perfect for date nights, family dinners, and tailgate parties. Celebrate the magic of the grill year round, with vegetables straight from the American garden.
An Everlasting Meal: Cooking with Economy and Grace
by Tamar AdlerThrough the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.
Diet Starts Monday: Ditch the Scales, Reclaim Your Body and Live Life to the Full
by Laura AdlingtonDiet Starts Monday is a no-BS guide to body acceptance in a looks-obsessed world.Plus-size TV personality and body confidence advocate Laura Adlington has struggled with her weight (and the weight of other people's opinions) her entire life. Here, in conversation with experts including doctors, psychologists and nutritionists, Laura reveals just how detrimental diet culture is to health, and explores where our true worth lies.Packed with personal stories and practical advice, this book will help you find peace with your body – not be at constant war with it.By undoing negative ingrained beliefs about beauty and value, and focusing on building inner confidence, Diet Starts Monday will empower you to live a fun and full life – whatever your size.
Balaboosta: Bold Mediterranean Recipes To Feed The People You Love
by Einat AdmonyEinat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens.The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.
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.
The Art of Flavour: Practices and Principles for Creating Delicious Food
by Mandy Aftel Daniel Patterson'Mandy Aftel's latest work with Daniel Patterson is a masterpiece on the science of cooking from an olfactory and culinary perspective through the same lens. This book is a must for any chef or cook looking to find new inspirations and a deeper understanding of the way flavours work together.' Pratap Chahal (@thathungrychef), Flavour Bastard, Soho, London'Am counting down the days till your book arrives!' Nigella LawsonDaniel Patterson, a chef, and Mandy Aftel, a perfumer, present a revolutionary new approach to creating delicious, original food. Aftel and Patterson are rock stars in their respective fields: Patterson has won two Michelin stars for his San Francisco restaurant Coi and numerous James Beard and other food awards, and his new path-breaking co-venture Loco'l is attracting national interest; Aftel has been profiled in the New York Times T Magazine and other publications and is constantly featured and quoted in magazines and blogs. In a world awash with cooking shows, food blogs and recipes, the art of flavour has been surprisingly neglected. The multibillion-dollar flavour industry practises its dark arts by manipulating synthetic ingredients, and home cooks are taught to wield the same blunt instruments: salt, acid, sugar, heat.But foods in their natural states are infinitely more nuanced than the laboratory can replicate - and offer far greater possibilities for deliciousness. Chef Daniel Patterson and natural perfumer Mandy Aftel are experts at orchestrating ingredients, and here they teach readers how to make the most of nature's palette. The Art of Flavour proceeds not by rote formula but via a series of mind-opening and palate-expanding tools and concepts: using a flavour 'compass' to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them 'bury' (control) one another and 'lock' (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven 'dials' that allow a cook to fine-tune a dish. With more than sixty recipes that allow the cook to grasp each concept and put it into practice, The Art of Flavour is food for the imagination that will help cooks at any level to become flavour virtuosos in their own right.From The Flavour Bible on, flavour has been a particular focus of recent interest, but no one has Patterson's and Aftel's unique perspective on it, their combined expertise, or their winning blend of ideas, information, recipes and cooking and perfuming lore. The Art of Flavour is a thinking person's cookbook that uses recipes to instil principles for creating delicious food at home, larded with fascinating information on the history and science of flavour that make it a great armchair read as well.
The Butler's Guide: To Running the Home and Other Graces
by Stanley AgerPerched on an island off the shores of Cornwall, the soaring castle of St Michael's Mount has been home to Fiona St Aubyn's family since 1647. For nearly thirty years, Stanley Ager, one of the most celebrated butlers of the twentieth century, ensured that St Michael's Mount was an impeccable place to live and a gracious and welcoming destination for guests. But you don't need a manor to benefit from Ager's wisdom on running a home gracefully and efficiently. This charmingly illustrated, eminently useful volume offers his important wisdom and techniques.
Immunonutrition: Interactions of Diet, Genetics, and Inflammation
by Bharat B. Aggarwal David HeberThe interaction of immune function and nutrition underlies the low-grade chronic inflammation involved in the etiology of many common obesity-associated and age-related chronic disease conditions. This close interaction is the genesis of the term immunonutrition, which represents a new interdisciplinary field of nutritional and medical research. Im
Raising Body Positive Teens: A Parent’s Guide to Diet-Free Living, Exercise, and Body Image
by Shelley Aggarwal Signe Darpinian Wendy SterlingIn a world fraught with diet-culture and weight stigma, many parents worry about their child's relationship with their body and food. This down-to-earth guide is an invaluable resource allowing parents to take proactive actions in promoting a friendship with food, and preventative actions to minimize the risk factors for the development of eating disorders, particularly when early signs of disordered eating, excessive exercise, or body dissatisfaction have been noticed. It provides clear strategies and tools with a practical focus to gently encourage parents and teens to have a healthy relationship with food and exercise by centralizing joy and health. Coming from a therapist, a dietician, and an adolescent medicine physician, with insightful case studies from an array of young people from different backgrounds, this multidisciplinary author team delivers friendly, strategic guidance based in a wealth of expertise.
Superfoods For Dummies, Pocket Edition
by Brent Agin Shereen JegtvigTake control with superfoods! Want to eat healthier, lose weight, and fight off disease? Superfoods can help you do it! This handy pocket guide helps you understand why you need superfoods, the science behind them, and how to prepare and enjoy them. From fruits to fish, you'll get started eating right! Open the book and find: Ways to transform your diet Easy and delicious superfood recipes How to prepare extremely healthy foods Why each superfood is super Ways to control your weight with superfoods
Lose Weight with NLP: Be thinner and healthier without going on a diet
by Lindsey AgnessThe market is full of 'diet' books that promise to make you thin with the latest breakthrough plan but none of them work in the long term. Lack of willpower, boredom and cravings can sabotage our ability to stick to a diet plan, get thin and stay that way. Lose Weight with NLP focuses instead on changing your relationship with food and giving you back control so you can lose weight and keep it off. Lose Weight with NLP is not a diet plan, not an exercise plan, is simple to follow and achieves results. Whether you are looking to drop a dress size or going for a more dramatic change, you can use the power of NLP to shift that weight. Lindsey Agness helps you develop a healthy mindset, good eating habits and a strong motivation for exercise - the result is a healthier body and sustained, lasting weight loss.
Health Benefits of Green Tea: An Evidence-based Approach
by R Agnihotri Z Apostolides T Asakawa Z. M. Chen S Gaur Yukihiko Hara M Inai Mamoru Isemura T Kakuda T Kan M. J. Lee Z Lin M Maeda-Yamamoto S Masuda S Meguro T Minami N Miyoshi M Monobe H Moriwaki Y Nakamura O Numata K Saeki K Sayama Y Shimamura M Shimizu T Suzuki H Tachibana P. W. Taylor I Tokimitsu Isao Tomita T. A. Tomita K Unno H Wang H Yamada C. S. Yang H YokogoshiThis book provides evidence to support the health-promoting components of green tea for human health. It explores the significance of green tea and its catechins represented by epigallocatechin gallate (EGCG), demonstrating their beneficial effects on diseases including cancer, obesity, arteriosclerosis, diabetes, hepatitis, and neurodegenerative diseases. The present status of human studies and avenues for future research are discussed. It is written by a team of experts from across the globe and makes significant Japanese findings available to international researchers. It is an essential resource for researchers interested in the biochemistry and pharmacology of green tea, and functional foods and beverages.