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SPRING Forward: Balanced Eating, Exercise, and Body Image in Sport for Female Athletes
by Kathryn Vidlock Catherine Liggett Andrew DoleMany female athletes struggle with body confidence and change their nutrition in unhealthy ways, only to the detriment of both their performance and their health. SPRING Forward: Balanced Eating, Exercise, and Body Image in Sport for Female Athletes provides performance nutrition and body image flexibility guidance for adolescent and adult female athletes. This book details the problems and the consequences, and provides extensive education on healthier, higher-quality performance. Nutritional details include specific nutritional needs for female athletes related to hormones and nutrition for peak performance, as well as fad diets. Body image education includes societal pressure, unrealistic ideals, handling mental aspects of body image, psychological obstacles, and dealing with more severe problems. Healthy performance is addressed along with sleep, camaraderie, and how to manage the ups and downs of being a female athlete. Several instructional manuals that can be easily used for teams at any level, from secondary school to elite athletes, are included in the book. Secondary school athletes who used the program showed significant improvement in body image flexibility and gave the program rave reviews, stating that not only were they stronger athletes, but their teams also felt the education was a bonding experience.
Springer Mountain: Meditations on Killing and Eating
by Wyatt WilliamsDrawing on years of investigative reporting, Wyatt Williams offers a powerful look at why we kill and eat animals. In order to understand why we eat meat, the restaurant critic and journalist investigated factory farms, learned to hunt game, worked on a slaughterhouse kill floor, and partook in Indigenous traditions of whale eating in Alaska. In Springer Mountain, he tells about his experiences while charting the history of meat eating and vegetarianism. Williams shows how mysteries springing up from everyday experiences can lead us into the big questions of life while examining the irreconcilable differences between humans and animals. Springer Mountain is a thought-provoking work, one that reveals how what we eat tells us who we are.
Springtime at Cannon Hall Farm
by The Nicholson FamilyJoin the Nicholson family for this heartwarming journey through a typical springtime on their South Yorkshire farm. Throughout the book they reflect on the childhood stories, testing times, poignant memories and enriching experiences that have shaped the lives they lead today. With the coming of a new season, Roger and Cynthia Nicholson and their sons Richard, Robert and David show how the farming year is shaped around the arrival of baby goats, lambs, calves and piglets galore.As Yorkshire's premier open farm attraction, Cannon Hall Farm continues to play host to thousands of visitors and spring is the busiest time of the year. People flock to meet the new arrivals and catch up with old favourites such as the llama and alpaca posse, the stunning Shire horses and the irrepressible Shetland ponies, including Ozzy Horsebourne and Jon Bon Pony.Along with all the animal antics, Springtime at Cannon Hall Farm features tales of bygone days when traditional skills, crafts and daily practices shaped life in the countryside. And for fans of Rob and Dave's Channel 5 shows, there are lots of behind-the-scenes secrets you won't want to miss...
A Sprinkle of Sabotage (A Nosey Parker Cosy Mystery #3)
by Fiona LeitchDon’t miss the next exciting installment in the Nosey Parker series!
Sprout & Co Saladology: Fresh Ideas for Delicious Salads
by Theo Kirwan'Ottolenghi-style food... as good as it gets. Very tasty food that just happens to be healthy.' Irish Times'Love, love, love the freshness and creativity on these pages. Thrilled to learn that the idea for Sprout and Co. and consequently this inspiring book, was born during a eureka moment when Jack first tasted a freshly picked, super-ripe tomato from the gardens at Ballymaloe Cookery School.' Darina Allen, Ballymaloe Cookery School Jack and Theo Kirwan, co-founders of acclaimed Dublin-based restaurants, Sprout, are devoted to showing just how full flavoured a salad can be. Their first cookbook, Saladology, includes more than 100 exciting recipes, ranging from simple side salads, attention-grabbing vegetables, satisfying noodles, pasta, fish and meat dishes. It's a collection of ideas inspired by their favourite food experiences, reimagining what a salad can be - and always with an emphasis on delicious.Recipes include:- Ratatouille con tomate- Gochujang bowl- Roast chicken winter panzanella- Harissa sweet potato & herb-split yogurt- Olive oil-braised fennel with chorizo & halloumi honey- Scallops with salsa roja & burnt corn
SPUNTINO: Comfort Food (New York Style)
by Russell NormanHidden behind rust-coloured frontage in the bustling heart of London's Soho, Spuntino is the epitome of New York's vibrant restaurant scene. After bringing the bÁ cari of Venice to the backstreets of the British capital at his critically acclaimed restaurant POLPO, Russell Norman scoured the scruffiest and quirkiest boroughs of the Big Apple to find authentic inspiration for an urban, machine-age diner. Since its smash-hit opening in 2011, the restaurant has delivered big bold flavours with a dose of swagger to the crowds who flock to its pewter-topped bar. Spuntino will take you on culinary adventure from London to New York and back, bringing the best of American cuisine to your kitchen. The 120 recipes include zingy salads, juicy sliders, oozing pizzette, boozy desserts and prohibition-era cocktails. You'll get a glimpse of New York foodie heaven as Russell maps out his walks through the city's cultural hubs and quirky neighbourhoods such as East Village and Williamsburg, discovering family-run delis, brasseries, street traders, sweet shops and liquor bars. With radiant photography by Jenny Zarins capturing New York's visceral grittiness, Spuntino pays homage to the energy, dynamism and extraordinary cuisine that the world's greatest melting pot has inspired.
The Square: Savoury
by Philip HowardThere are some books we publish which, from the outset, you know are going to be special. This was true of this exciting book from Philip Howard: a collection of recipes from his restaurant, The Square. We knew we wouldn't be able do the recipes justice in one volume, so it became two - a first volume, Savoury, followed by Sweet. We knew we couldn't limit it to the conventional two pages per recipe and food photo, so they each became either 4 or 6 pages. We knew we couldn't illustrate anything less than every one of those recipes, so one of the world's finest food photographers, Jean Cazals, did just that. And yet these measures are only a small part of why this book is so special. It is special because it represents a collection of recipes from 21 years of one of the country's finest and most consistently fine restaurants. Special because the chef who has been at the helm of that restaurant for all of those years is recognised as one of the very best of his generation. But most of all, it is special because that chef has that rare ability to translate a genius in the restaurant kitchen into the words of a book. This was evident from the day we received the first written recipe, and, with it, Phil's fiercely intelligent vision for how the book - and every recipe within it - should be structured. It is also manifest in the dozen or so essays that weave throughout, that show a profound consideration and passion for every aspect of his craft and industry. This is a landmark publication and has become a must-have book for every chef and for every serious foodie. It can't fail to impress and inspire anyone with a desire for cooking and a thirst for food knowledge. It is nothing less than an incredible achievement and a book of truly unbounded culinary ambition.
The Square: Sweet
by Philip HowardThe second volume of the extraordinary work from two-Michelin-star chef, Philip Howard that began with The Square: The Cookbook Volume 1: Savoury. Regarded amongst his peers as one of the world's great culinary artists, his lifetime of dedication and creativity has gone into writing this monumental work of gastronomic creativity and technical expertise. The Square: The Cookbook Volume 2: Sweet gives precise instructions on how to create food of top Michelin standard. Meticulous, detailed and fiercely intelligent, this is a book that will set the benchmark for books of the highest culinary ambition. Featuring brilliant dishes such as his signature Brillat Savarin Cheesecake with Passion Fruit and Lime, and Lemon Posset with a Blueberry Compote and Warm Vanilla Beignets. Philip Howard's incredible second volume features a full repertoire of sweet recipes, each accompanied by the beautiful photography of Jean Cazals. A must-have book for all chefs, but a great book for keen amateurs and serious foodies alike.
The Square: Savoury
by Philip HowardThere are some books we publish which, from the outset, you know are going to be special. This was true of this exciting book from Philip Howard: a collection of recipes from his restaurant, The Square. We knew we wouldn't be able do the recipes justice in one volume, so it became two - a first volume, Savoury, followed by Sweet. We knew we couldn't limit it to the conventional two pages per recipe and food photo, so they each became either 4 or 6 pages. We knew we couldn't illustrate anything less than every one of those recipes, so one of the world's finest food photographers, Jean Cazals, did just that. And yet these measures are only a small part of why this book is so special. It is special because it represents a collection of recipes from 21 years of one of the country's finest and most consistently fine restaurants. Special because the chef who has been at the helm of that restaurant for all of those years is recognised as one of the very best of his generation. But most of all, it is special because that chef has that rare ability to translate a genius in the restaurant kitchen into the words of a book. This was evident from the day we received the first written recipe, and, with it, Phil's fiercely intelligent vision for how the book - and every recipe within it - should be structured. It is also manifest in the dozen or so essays that weave throughout, that show a profound consideration and passion for every aspect of his craft and industry. This is a landmark publication and has become a must-have book for every chef and for every serious foodie. It can't fail to impress and inspire anyone with a desire for cooking and a thirst for food knowledge. It is nothing less than an incredible achievement and a book of truly unbounded culinary ambition.
The Square: Sweet
by Philip HowardThe second volume of the extraordinary work from two-Michelin-star chef, Philip Howard that began with The Square: The Cookbook Volume 1: Savoury. Regarded amongst his peers as one of the world's great culinary artists, his lifetime of dedication and creativity has gone into writing this monumental work of gastronomic creativity and technical expertise. The Square: The Cookbook Volume 2: Sweet gives precise instructions on how to create food of top Michelin standard. Meticulous, detailed and fiercely intelligent, this is a book that will set the benchmark for books of the highest culinary ambition. Featuring brilliant dishes such as his signature Brillat Savarin Cheesecake with Passion Fruit and Lime, and Lemon Posset with a Blueberry Compote and Warm Vanilla Beignets. Philip Howard's incredible second volume features a full repertoire of sweet recipes, each accompanied by the beautiful photography of Jean Cazals. A must-have book for all chefs, but a great book for keen amateurs and serious foodies alike.
The Squash and Pumpkin Cookbook: Gourd-geous recipes to celebrate these versatile vegetables
by Heather ThomasWholesome and healthy recipes that are totally #squashgoals!Squashes and pumpkins are the versatile vegetables that not only pack a flavour punch, but are also oh so good for you. Not only are they low calorie, but they're also jam packed full of vitamins A, C and E and a jackpot of minerals, from iron and zinc to magnesium and potassium. These super ingredients are so versatile that you can bake, roast, fry, grill, barbecue and stuff them. From spicy chutneys and hearty soups and curries, to light refreshing salads and delightful bakes, this cookbook will carry you through the colder months with nutritious, homely and comforting recipes to suit every taste.
Squirrel Pie (and other stories): Adventures in Food Across the Globe
by Ms Elisabeth Luard'Sacrilegious to say it but Elizabeth Luard even beats Elizabeth David. Exquisite writing and wonderful food, and funny too' Prue Leith'Elisabeth Luard proves that no matter where you are, there is food to be gathered, or hunted, or found. Squirrel Pie is a beautifully written tribute to food that has all but vanished from our everyday lives' Alice WatersElisabeth Luard, one of the food world's most entertaining and evocative writers, has travelled extensively throughout her life, meeting fascinating people, observing different cultures and uncovering extraordinary ingredients in unusual places. In this enchanting food memoir, she shares tales and dishes gathered from her global ramblings.With refreshing honesty and warmth, she recounts anecdotes of the many places she has visited: scouring for snails in Crete, sampling exotic spices in Ethiopia and tasting pampered oysters in Tasmania. She describes encounters with a cellarer-in-chief and a mushroom-king, and explains why stress is good news for fruit and vegetables, and how to spot a truffle lurking under an oak tree. Divided into four landscapes – rivers, islands, deserts and forests – Elisabeth's stories are coupled with more than fifty authentic recipes, each one a reflection of its unique place of origin, including Boston bean-pot, Hawaiian poke, Cretan bouboutie, mung-bean roti, roasted buttered coffee beans, Anzac biscuits and Sardinian lemon macaroons. Illustrated with Elisabeth's own sketches, Squirrel Pie will appeal to anyone with a taste for travel, and an affinity for that most universal of languages, food.
Sri Owen's Indonesian Food
by Sri Owen'Indonesian Food' is the most comprehensive account of this ancient, exotic andvaried cuisine ever published. Sri Owen, the world's leading authority, providesover 100 mouthwatering recipes, from staples and basics to food for festivalsand special occasions. All recipes have fascinating introductions which placethem in their regional and cultural settings and are easy to follow.The book is split into two parts – in part one a series of introductory chaptersexamine the role of food in Sri's life, in Indonesian culture and society, withrecipes to accompany. Part two explains the essential ingredients andtechniques of Indonesian cookery, with notes on availability and substitutionsand discussions of modern developments, again with the relevant recipes andvariations to accompany each technique.Painstakingly researched, and complemented by the superb photography of GusFilgate, this book captures all aspects of this diverse culinary culture.Sri’s 'Indonesian food' has just won best Asian cookbook in the UK at theGourmand Food Awards
Stacie Bakes: Classic Cakes And Bakes For The Thoroughly Modern Cook
by Stacie StewartSince reaching the finals in Masterchef in 2010, Stacie Stewart has launched her Beehive Bakery to critical acclaim. Her bakes and cakes have proved enormously popular at festivals and events around the country – and she is now judge and mentor for the sweet baking category on the new primetime ITV show, food.Glorious.food.
Stagioni: Contemporary Italian Cooking To Celebrate The Seasons
by Olivia CavalliA vibrant celebration of the vegetables and fruits of Italy in all their seasonal glory.
Stand Together or Starve Alone: Unity and Chaos in the U.S. Food Movement
by Mark WinneAmerica has a perplexing, multifaceted problem that combines hunger, obesity, and unhealthy food. This book examines how this situation was created and shows how people working together can resolve this longstanding issue.The United States—one of the world's wealthiest and resource-richest nations—has multiple food-related problems: declining food quality due to industrialization of its production, obesity across all age groups, and a surprisingly large number of households suffering from food insecurity. These issues threaten to shorten the lives of many and significantly reduce the quality of life for millions of others. This book explores the root causes of food-related problems in the 20th and 21st centuries and explains why collective impact—the social form of working together for a common goal—is the method that needs to be employed to reach a successful resolution to hunger, obesity, and the challenges of the industrial food system. Authored by Mark Winne, a 45-year food activist, the book begins with background information about the evolution of the U.S. food movement since the 1960s that documents its incredible growth and variety of interests, organizations, and sectors. The subsequent sections demonstrate how these divergent interests have created a lack of unity and constitute a deterrent to achieving real change and improvement. Through examples from specific cities and states as well as a discussion of group dynamics and coalition-building methods, readers will come away with an understanding of a complicated topic and grasp the potential of a number of strategies for creating more cohesion within the food movement—and realizing meaningful improvements in our food system for current and future generations.
Stand Together or Starve Alone: Unity and Chaos in the U.S. Food Movement
by Mark WinneAmerica has a perplexing, multifaceted problem that combines hunger, obesity, and unhealthy food. This book examines how this situation was created and shows how people working together can resolve this longstanding issue.The United States—one of the world's wealthiest and resource-richest nations—has multiple food-related problems: declining food quality due to industrialization of its production, obesity across all age groups, and a surprisingly large number of households suffering from food insecurity. These issues threaten to shorten the lives of many and significantly reduce the quality of life for millions of others. This book explores the root causes of food-related problems in the 20th and 21st centuries and explains why collective impact—the social form of working together for a common goal—is the method that needs to be employed to reach a successful resolution to hunger, obesity, and the challenges of the industrial food system. Authored by Mark Winne, a 45-year food activist, the book begins with background information about the evolution of the U.S. food movement since the 1960s that documents its incredible growth and variety of interests, organizations, and sectors. The subsequent sections demonstrate how these divergent interests have created a lack of unity and constitute a deterrent to achieving real change and improvement. Through examples from specific cities and states as well as a discussion of group dynamics and coalition-building methods, readers will come away with an understanding of a complicated topic and grasp the potential of a number of strategies for creating more cohesion within the food movement—and realizing meaningful improvements in our food system for current and future generations.
Stanley the Baker (Stanley)
by William BeeIt's another busy day at Stanley's bakery! There's so much to do before Stanley's customers arrive! He must prove the dough and bake enough treats to make a yummy display. Will he get everything done in time to open the bakery?A wonderful first introduction to baking for little readers.Discover more Stanley books: Stanley's BoatStanley's ParkStanley's GarageStanley the BuilderStanley the FarmerStanley's CafeStanley's ShopStanley the PostmanStanley's SchoolStanley's TrainStanley's Fire EngineStanley's Library
Star Fruit (Cross-Section) (Large Print)
This is a labelled image of a star fruit (also known as a carambola) shown in horizontal cross section (cut through from side to side). There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The star fruit is shown in centre of the page; it is a long fruit, and has three to six ridges (usually five) running down its sides. These ridges give the fruit a star-like shape in cross section. There are five seeds in the centre of the image; their arrangement matches that of the ridges on the fruit. The star fruit is usually about ten centimetres long. Its flesh and skin are a light yellowy green and can be tinged with orange when very ripe.
Star Fruit (Cross-Section) (UEB Contracted)
This is a labelled image of a star fruit (also known as a carambola) shown in horizontal cross section (cut through from side to side). There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The star fruit is shown in centre of the page; it is a long fruit, and has three to six ridges (usually five) running down its sides. These ridges give the fruit a star-like shape in cross section. There are five seeds in the centre of the image; their arrangement matches that of the ridges on the fruit. The star fruit is usually about ten centimetres long. Its flesh and skin are a light yellowy green and can be tinged with orange when very ripe.
Star Fruit (Cross-Section) (UEB Uncontracted)
This is a labelled image of a star fruit (also known as a carambola) shown in horizontal cross section (cut through from side to side). There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The star fruit is shown in centre of the page; it is a long fruit, and has three to six ridges (usually five) running down its sides. These ridges give the fruit a star-like shape in cross section. There are five seeds in the centre of the image; their arrangement matches that of the ridges on the fruit. The star fruit is usually about ten centimetres long. Its flesh and skin are a light yellowy green and can be tinged with orange when very ripe.
Starbucked: A Double Tall Tale Of Caffeine, Commerce, And Culture
by Taylor ClarkSTARBUCKED is the first book to explore the incredible rise of the Starbucks Corporation and the caffeine-crazy culture that fuelled its success. Part Fast Food Nation, part social history, STARBUCKED combines investigative heft with witty cultural observation. How did Starbucks become an international juggernaut? What made the company so beloved that more than 40 million customers visit every week, yet so loathed that protestors have firebombed its stores? Why did Americans suddenly become willing to pay $4.50 for a cup of coffee? And why did the world follow? Taylor Clark provides an objective, meticulously reported look at how Starbucks manipulates psyches and social habits to snare loyal customers, and why many of the things we think we know about the coffee chain are false.
Starbucks (Corporations That Changed the World)
by Marie A. BussingSince its humble beginnings at Seattle's Pike Place Market in 1971, Starbucks has grown to become an industry leader and household name. This book takes an in-depth look at the evolution of this dynamic and sometimes controversial corporation.Americans drink 400 million cups of coffee every day, and many of them come from the thousands of Starbucks coffeehouses across the country. But how much do you really know about the place you get your morning cup of Joe?Part of Greenwood&’s Corporations That Changed the World series, this book provides readers with a richly detailed history of this famous coffeehouse chain. It traces StarbuckS&Rsquo; meteoric rise from a small Seattle-based company to an international powerhouse, chronicling how the changing executive leadership affected corporate strategy and direction. It also explores how Starbucks has embraced and incorporated new technologies and innovations, as well as how the corporation has shaped and been shaped by important social causes. An unbiased look at the controversies that have surrounded Starbucks over the years will help readers better understand these contentious issues. This updated and expanded edition includes new chapters, current financial data, and coverage of the COVID-19 pandemic's impact on the company.
Starbucks (Corporations That Changed the World)
by Marie A. BussingSince its humble beginnings at Seattle's Pike Place Market in 1971, Starbucks has grown to become an industry leader and household name. This book takes an in-depth look at the evolution of this dynamic and sometimes controversial corporation.Americans drink 400 million cups of coffee every day, and many of them come from the thousands of Starbucks coffeehouses across the country. But how much do you really know about the place you get your morning cup of Joe?Part of Greenwood&’s Corporations That Changed the World series, this book provides readers with a richly detailed history of this famous coffeehouse chain. It traces StarbuckS&Rsquo; meteoric rise from a small Seattle-based company to an international powerhouse, chronicling how the changing executive leadership affected corporate strategy and direction. It also explores how Starbucks has embraced and incorporated new technologies and innovations, as well as how the corporation has shaped and been shaped by important social causes. An unbiased look at the controversies that have surrounded Starbucks over the years will help readers better understand these contentious issues. This updated and expanded edition includes new chapters, current financial data, and coverage of the COVID-19 pandemic's impact on the company.
Starch: Advances in Modifications, Technologies and Applications
by Vijay Singh Sharanagat Dharmesh Chandra Saxena Kshitiz Kumar Yogesh KumarStarch is one of the major components responsible for the structure of final food products. A recent report by Industrial Starch Market predicts the industrial starch market to reach about 106.64 billion by 2022. The major portion of the starch volume will be contributed by conventional sources like maize, wheat and potato. These native starch sources are well capable to meet the industrial requirements. However, modification of starch brings lot of positive changes in functional and structural properties of starch. As compared to their native counterparts, modified starches are gaining a significant market growth due to their enhanced functionalities and applications. Starch: Advances in Modifications, Technologies and Applications provides comprehensive coverage of the most recent advances in the modification techniques, their impact on functionality of starch and potential application food industries. Starch is a vital ingredient for food processing industries and it has been covered thoroughly in different books. However, none of the books currently on the market have covered the most recent advances in modification techniques and their derivatives including the functional, engineering, thermo-pasting, rheological, structural and morphological properties of starch. This text comprehensively covers almost all the starch modifications, reviewing the derivatives of modification techniques and compiling all the changes in properties to provide an understanding and perspective of these innovative applications. From the history of starch production to current chemical and physical modifications, this book offers researchers all the information they need on starch modifications in a single source.