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Food Production, Diversity, and Safety Under Climate Change (Advances in Science, Technology & Innovation)
by Rakhi Chakraborty Piyush Mathur Swarnendu RoyThis book presents a universal picture of the impact of climate change on food production, diversity, and concerns regarding food safety. The book also highlights the traditional and modern techniques for sustainably improving the production of food crops and their nutritional quality aligning with the “zero hunger” goal (Sustainable Development Goal 2) of the United Nations. The book holistically includes the contributions of scientists and academicians working in the fields of Food and Nutrition, Plant and Microbial Sciences, Agriculture, etc. The book also offers insights into the strategies adopted worldwide for ensuring food availability and safety, taking the aid of advanced technologies like climate-smart agriculture along with nanotechnology and artificial intelligence in the event of climate change. Above all, the book transpires the subject matter using illustrative figures and outlines and therefore will be an asset for the post-graduate students, researchers, and faculties.
Probiotics For Dummies
by Shekhar ChallaDiscover the pros of probiotics Probiotics are beneficial, live microorganisms (in most cases, bacteria) that are similar to those found naturally in the human intestine. Also known as "friendly" or "good" bacteria, probiotics are the cornerstone of any successful health program because they restore a healthy balance between friendly and bad bacteria in the intestinal tract, a balance that is critical for the health of the entire body. Probiotics are associated with treating everything from IBS to certain forms of cancer, allergies, eczema, and even the effects of aging. Probiotics For Dummies reveals how taking the right probiotics—in the form of food and supplements— as part of a total health program benefits one's overall health, as well as improving specific conditions. This hands-on, essential guide features 20 probiotic recipes and gives you a step-by-step plan for infusing probiotics into your diet to improve the health of the GI tract, alleviate allergies and asthma, restore reproductive and urinary tracts, bolster the immune system against disease, enhance weight loss, and more. Advice on how to ingest the right probiotics 20 probiotic recipes from breakfast to dessert Information on naturally occurring probiotic compounds as well as the effectiveness of supplements Probiotics For Dummies gives you everything you need to make informed decisions about adding probiotics to your daily diet.
Probiotics For Dummies
by Shekhar ChallaDiscover the pros of probiotics Probiotics are beneficial, live microorganisms (in most cases, bacteria) that are similar to those found naturally in the human intestine. Also known as "friendly" or "good" bacteria, probiotics are the cornerstone of any successful health program because they restore a healthy balance between friendly and bad bacteria in the intestinal tract, a balance that is critical for the health of the entire body. Probiotics are associated with treating everything from IBS to certain forms of cancer, allergies, eczema, and even the effects of aging. Probiotics For Dummies reveals how taking the right probiotics—in the form of food and supplements— as part of a total health program benefits one's overall health, as well as improving specific conditions. This hands-on, essential guide features 20 probiotic recipes and gives you a step-by-step plan for infusing probiotics into your diet to improve the health of the GI tract, alleviate allergies and asthma, restore reproductive and urinary tracts, bolster the immune system against disease, enhance weight loss, and more. Advice on how to ingest the right probiotics 20 probiotic recipes from breakfast to dessert Information on naturally occurring probiotic compounds as well as the effectiveness of supplements Probiotics For Dummies gives you everything you need to make informed decisions about adding probiotics to your daily diet.
Nutrition for Dance and Performance
by Jasmine ChallisNutrition for Dance and Performance is the first complete textbook written by an experienced dietitian specialising in the field of dance nutrition. It seeks to provide both dancers-in-training and instructors with practical advice on dance nutrition for health and performance. It is also highly relevant for dance professionals. With an in-depth and extensive coverage on all nutrition topics relevant to dancers, this book covers nutrition for the scenarios dancers face, including day-to-day training and rehearsals, peak performance, injuries, immunonutrition, nutrition and stress management. Information is included on topics applicable to individual dancers including advice for dancers with Type 1 diabetes and clinical conditions relating to gut health. The book guides the reader through the macronutrients making up the diet, their chemical structure and their role in health and optimal performance. Readers are shown how to estimate energy and nutrient needs based on their schedule, type of dance undertaken and personal goals before considering the practical aspects of dance nutrition; from nutrition planning to dietary supplements, strategies for assessing the need to alter body composition and guidance on undertaking health-focused changes. Nutrition for Dance and Performance combines and condenses the author’s knowledge and many years of experience working in the dance industry to translate nutrition science into a practical guide. Bringing together the latest research in dance science and nutrition, this book aims to be a trusted reference and practical textbook for students of Dance, Dance Nutrition, Dance Performance, Sport Nutrition and Sport Science more generally as well as for those training in the dance industry, dance teachers and professionals. Jasmine Challis is a freelance Registered Nutritionist (UK Association for Nutrition) and Dietitian registered with the Health Care Professions Council, and is on the UK Sport and Exercise Nutrition Register (SENR) focusing on dance. She completed an MRes in Sport and Exercise Science in 2018. She is on the Dance Medicine and Science Expert Panel for One Dance UK and is on the board of The Bridge Dance Project. She has worked across the dance field for over 30 years giving talks, running workshops and providing 1:1 sessions for dancers and dance students.
Nutrition for Dance and Performance
by Jasmine ChallisNutrition for Dance and Performance is the first complete textbook written by an experienced dietitian specialising in the field of dance nutrition. It seeks to provide both dancers-in-training and instructors with practical advice on dance nutrition for health and performance. It is also highly relevant for dance professionals. With an in-depth and extensive coverage on all nutrition topics relevant to dancers, this book covers nutrition for the scenarios dancers face, including day-to-day training and rehearsals, peak performance, injuries, immunonutrition, nutrition and stress management. Information is included on topics applicable to individual dancers including advice for dancers with Type 1 diabetes and clinical conditions relating to gut health. The book guides the reader through the macronutrients making up the diet, their chemical structure and their role in health and optimal performance. Readers are shown how to estimate energy and nutrient needs based on their schedule, type of dance undertaken and personal goals before considering the practical aspects of dance nutrition; from nutrition planning to dietary supplements, strategies for assessing the need to alter body composition and guidance on undertaking health-focused changes. Nutrition for Dance and Performance combines and condenses the author’s knowledge and many years of experience working in the dance industry to translate nutrition science into a practical guide. Bringing together the latest research in dance science and nutrition, this book aims to be a trusted reference and practical textbook for students of Dance, Dance Nutrition, Dance Performance, Sport Nutrition and Sport Science more generally as well as for those training in the dance industry, dance teachers and professionals. Jasmine Challis is a freelance Registered Nutritionist (UK Association for Nutrition) and Dietitian registered with the Health Care Professions Council, and is on the UK Sport and Exercise Nutrition Register (SENR) focusing on dance. She completed an MRes in Sport and Exercise Science in 2018. She is on the Dance Medicine and Science Expert Panel for One Dance UK and is on the board of The Bridge Dance Project. She has worked across the dance field for over 30 years giving talks, running workshops and providing 1:1 sessions for dancers and dance students.
Desi Delicacies
by Claire ChambersThe kitchen is often the heart of South Asian homes. Muslim South Asian kitchens, in particular, are the engines of an entire culture. The alchemy that takes place within them affects nations and economies, politics and history, and of course human relationships. There is proof of it in Desi Delicacies, Claire Chambers’ anthology of essays, stories and recipes supplied by some of the region’s most well-loved writers, historians and chefs.An unexpected revelation awaits Nadeem Aslam in a London restaurant as he yearns for a special delicacy from Pakistan. Rana Safvi recounts the history of Awadhi cooking and the origins of qorma, while Sadaf Hussain tells us how the samosa came to be paired with chai and of his own newly found love for the beverage. Tabish Khair examines our attitudes towards food that is ‘jootha’. Death comes with an aftertaste of taar roti for the protagonist of Tarana Husain Khan’s story set in Rampur. Gulla puts his heart into making the perfect nardoo yakhni but is taken aback by a hairy surprise in Asiya Zahoor’s ‘The Hairy Curry’.A multitude of flavours blend with love, joy, grief, regret and nostalgia in this book which is not only a beautiful collection of food writing, but also a rich helping of the histories and cultures of Muslim South Asia and its diasporas.With a Foreword by Bina Shah and an Afterword by Siobhan Lambert-HurleyThe cover image is a painting from the Nimatnama, a collection of recipes partly compiled during the reign of the moustachioed Sultan Ghiyas-ud-din of the Delhi Sultanate, who features on the cover.
Celebrity Chefs (21st Century Lives #21)
by Neil Champion21st Century Lives is a fresh and lively approach to the achievements of the most popular celebrity chefs.
Champneys: The Cookbook
by ChampneysCelebrating the 100th anniversary of Champneys, this cookbook showcases healthy, hand-crafted recipes for wellbeing from the UK's leading spa retreats.Written with the guidance of Champneys' in-house nutritionist, Champneys: The Cookbook is full of balanced and nourishing recipes to support your personal health goals. With more than 100 recipes to choose from, including delicious breakfasts, lunches and dinner dishes, plus juice shots and blended drinks, dips and salads, desserts and sweet treats, everything you need to create the Champneys menu experience at home is here.Contents include:BreakfastKafir granola berry parfait; Banana walnut pancakes; Cloud 9 eggsJuice shots & blended drinksKiwi lime shots; Coconut coffee smoothie; Chamomile coolerDips & saladsSignature sweet & spicy bean dip; Sourdough panzanella; Puy tabbouleh saladLunchAvocado & kale with pumpkin-seed crunch; Plant protein pepper & paprika hash; Maple-glazed salmonSupperChampneys prawn cocktail; Green lentil & sweet potato cottage pie; Sticky beef teriyakiDesserts & sweet treatsBlack forest bliss balls; Butternut apple crumble & custard; Courgette, lemon & poppy seed cake
Moon Cancún & Cozumel: With Playa del Carmen, Tulum & the Riviera Maya (Travel Guide)
by Gary Chandler Liza PradoWhite sands and turquoise seas, cenotes and ruins, relaxation and adventure: dive in with Moon Cancún & Cozumel. Inside you'll find:Strategic itineraries from a Cozumel getaway to a week touring the length of the Riviera Maya, designed for families, honeymooners, ecotourists, history buffs, and adventurersThe top attractions and unique experiences: Wander the ancient ruins of Chichén Itzá or climb the second-highest Maya pyramid at Cobá. Kayak through mangrove forests, snorkel with whale sharks, and dive into pristine coral reefs full of sea life. Sunbathe on the best beaches of Cancún with a margarita, indulge in a picnic of tacos and empanadas, or dance the night away in a vibrant clubThe best spots for sports and recreation, including sailing, fishing, kayaking, mountain biking, kiteboarding, and diving or snorkeling in reefs and in eerily beautiful underground cenotesHonest advice from seasoned adventurers Gary Chandler and Liz Prado on when to go, how to get around, and where to stay, from backpacker hostels and beachy bungalows to high-end luxury resortsDetailed maps and full-color photos throughoutThorough information on the landscape, climate, wildlife, and local culture, including a Spanish phrasebookFull coverage of Cancún, Isla Cozumel, Playa del Carmen and the Riviera Maya, Tulum and the Costa Maya, and Chichén ItzáWith Moon Cancún & Cozumel's practical tips and local insight, you can plan your trip your way.Expanding your trip? Check out Moon Yucatán Peninsula or Moon Belize.
Moon Tulum: With Chichén Itzá & the Sian Ka'an Biosphere Reserve (Travel Guide)
by Gary Chandler Liza PradoWith idyllic beaches, rustic cabañas, and the turquoise sea, Tulum has all the makings of a perfect getaway. Immerse yourself with Moon Tulum. Inside you'll find:Strategic itineraries for families, honeymooners, history buffs, adventurers, and moreThe top attractions and unique experiences: Wander the ancient ruins of Chichén Itzá or climb the second-highest Maya pyramid at Cobá. Kayak through mangrove forests and snorkel the world's longest underground river system. See parrots, toucans, and even jaguars at the Sian Ka'an Biosphere Reserve, and bike from temple to temple on wide forest paths. Sunbathe by the pool or relax in an oceanfront cabaña with a beachy cocktailThe best spots for sports and recreation, including sailing, fishing, kayaking, mountain biking, kiteboarding, and diving or snorkeling along reefs and in underground cenotesExpert insight from seasoned adventurers Gary Chandler and Liz Prado on when to go, how to get around, and where to stay, from charming seaside hotels to eco-friendly bungalowsDetailed maps and full-color photos throughoutThorough information on the landscape, climate, wildlife, and local cultureFull coverage of Tulum, Cobá, the Costa Maya, Laguna Bacalar, Ek'Balam, Chetumal, the Sian Ka'an Biosphere Reserve, and Chichén ItzáWith Moon Tulum's practical tips and local insight, you can plan your trip your way.Expanding your trip? Check out Moon Yucatán Peninsula, or Moon Belize.
Cool Kids Cook
by Jenny ChandlerCool Kids Cook is an informative, fun and stylish first cookbook for the pre-teen market. Children from ages 7 to 14 are getting more and more interested in getting into the kitchen. Moreover, they want a cook book that looks quite cool and grown-up, has lots of interesting and fun facts about food background, but that doesn't include recipes for rice crispy cakes and doesn't patronise. This books aims to do just that – to empower kids to a point where they could put a great supper on the table (with a bit of help/guidance for the first few years) and then give them a few exotic dishes with which to show off. This is NOT 'children's food', but real, achievable dishes that teach children about how to eat healthily, shop cannily and learn the vital basic cooking skills to set them up for life. Alongside the classic recipes for muffins and a great birthday cake, you will also find nutritious ideas such as fish en papilotte, adventurous stir fries, vegetable slaws or homemade granola. 50 recipes will teach the basic skills and offer variations to build on those skills. With easy-to-follow step-by-step photography, a fun graphic style to the food facts and kitchen safety, plus loads of basic info on how to shop, plan and balance your diet, this is the book to get kids cooking properly for life.
Green Kids Cook: Simple, Delicious Recipes And Top Tips: Good For You, Good For The Planet
by Jenny ChandlerJenny Chandler, is back with Green Kids Cook, after focusing on classic family recipes and techniques in Cool Kids Cook, she is here with over 50 easy and adaptable recipes to teach the cooks of the future how to eat well, look after themselves and think about the planet all at the same time. With spreads on the environment and craft projects too.
Pulse: Truly Modern Recipes For Beans, Chickpeas And Lentils, To Tempt Meat Eaters And Vegetarians Alike
by Jenny ChandlerAt last pulses are ditching their 70s hippie label and are back in vogue. Pulses are incredibly economical and healthy and, increasingly, people are looking for new sources of protein as meat eating goes on the wane (for both environmental and economical reasons). The time is ripe for a truly modern look at preparing these under-exploited ingredients. Including a guide to pulses, this exhaustive volume will also cover all you need to know to buy, prepare and cook pulses, and how to store them. 180 recipes are divided into dips and purees, fritters, croquettes and patties, soups, salads, formal starters, sides, vegetarian mains, and 'the full monty' (hearty mains, including meat). Jenny Chandler has collected a mouthwatering range of recipes that are truly international in flavour and will provide plenty of tips for everyday catering. With modern, crisp photography and an elegant design this is a book to update every foodie’s bookshelf and will be a go-to book for years to come.
The Real Taste of Spain: Recipes Inspired By The Markets Of Spain
by Jenny Chandler·From the famous Boqueria in Barcelona to the tiny village markets of rural Spain, market life and fresh regional products are at the heart of this book. ·"The Real Taste of Spain" focuses on basic ingredients and core principles. ·Simple and delicious Spanish recipes.
Super Pulses: Truly Modern Recipes For Beans, Chickpeas And Lentils
by Jenny ChandlerPulses are incredibly economical as well as healthy and, increasingly, people are looking for new sources of protein as meat eating wanes (for both environmental and economical reasons).
A Good Appetite: Eating for Planet, Body and Soul (National Trust)
by Jenny Chandler National Trust BooksA must-have cookbook and guide for food lovers who want to be greener
Biosensing and Micro-Nano Devices: Design Aspects and Implementation in Food Industries
by Pranjal ChandraThis book reviews applications of nanomaterial and nanodevices in the food industry. It also discusses the advanced bioanalytical techniques, including Enzyme-Linked Immunosorbent Assay (ELISA), immunoanalytical techniques, and monoclonal antibody-based immunological techniques for detecting food adulterations and allergens. It comprehensively covers electrode modification and nano-engineered fabrication of biosensors to enhance their functionalities for utilization in food industries. The book highlights the utilization of nanobiosensors for food safety and quality analysis, such as detection of toxin, food-borne pathogen, allergen, evaluation of toxicity etc. Further, it also summarizes the recent advances in nanodevices such as nano-systems, nano-emulsions, nanopesticides, and nanocapsules and their applications in the food industry. Lastly, it covers nanomaterial-based sensors for drug analysis in diverse matrices. It serves as an invaluable source of information for professionals, researchers, academicians, and students related to food science and technology.
Nanosensing and Bioanalytical Technologies in Food Quality Control
by Pranjal Chandra Parmjit S. PanesarThis book reviews applications of nanomaterial and nanodevices in the food industry. It also discusses the advanced bioanalytical techniques, including Enzyme-Linked Immunosorbent Assay (ELISA), immunoanalytical techniques, monoclonal antibody-based immunological techniques for detecting food adulterations and allergens. It comprehensively covers electrode modification and nano-engineered fabrication of biosensors to enhance their functionalities for utilization in food industries. The book highlights the utilization of nanobiosensors for food safety and quality analysis, such as detection of toxin, food-borne pathogen, allergen, and evaluation of toxicity. Further, it also summarizes the recent advances in nanodevices such as nano-systems, nano-emulsions, nanopesticide, nanocapsule and their applications in the food industry. Lastly, it covers nanomaterial-based sensors for drug analysis in diverse matrices. It serves as an invaluable source of information for professionals, researchers, academicians, and students related to food science and technology.
Eat A Peach: A Memoir
by David Chang'David is a personal hero - funny, wise, humble, and self-aware. With Eat a Peach, he puts words to so many of the things we all feel, sharing generously of his own journey so we can all benefit in the process.'Chrissy Teigen, New York Times bestselling author of CravingsIn 2004, Momofuku Noodle Bar opened in Manhattan's East Village. Its young chef-owner, David Chang, served ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know that he would become one of the most influential chefs of his generation.Full of grace, candour, grit, and humour, Eat a Peach chronicles Chang's journey, laying bare his mistakes and feelings of otherness and inadequacy. Along the way, Chang gives us a penetrating look at restaurant life, balancing his deep love for the kitchen with unflinching honesty about the industry's history of brutishness and its uncertain future.An intimate account of the making of a chef, the modern restaurant world that he helped shape, and how success can be much harder to understand than failure.
Eat A Peach: A Memoir
by David Chang'David Chang writes about a chef's life in a way that feels completely fresh. The recipes, including those from the ginger-scallion noodles and roasted pork belly served at Noodle Bar, are almost perks; this would be a great read even without them.' The New York Times'Ever since I slurped my first Momofuku ramen bowl, I knew David Chang was a special chef. Now, with this soulful memoir, David has added another feather to his cap: brilliant writer. David is a personal hero - funny, wise, humble, and self-aware. With Eat a Peach, he puts words to so many of the things we all feel, sharing generously of his own journey so we can all benefit in the process.' Chrissy Teigen, New York Times bestselling author of CravingsIn 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan's East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know it at the time, but he was about to become one of the most influential chefs of his generation.Chang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life.Full of grace, candour, grit, and humour, Eat a Peach chronicles Chang's journey. He lays bare his mistakes, wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, balancing his deep love for the kitchen with unflinching honesty about the industry's history of brutishness and its uncertain future.An intimate account of the making of a chef, the modern restaurant world that he helped shape, and how success can be much harder to understand than failure.
Momofuku
by David ChangFrom David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is‚ 'bad pseudo-fusion cuisine'! The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's Momofuku is a stunning, no-holds barred, debut.
Momofuku
by David ChangFrom David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is‚ 'bad pseudo-fusion cuisine'! The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's Momofuku is a stunning, no-holds barred, debut.
Edible Economics: A Hungry Economist Explains the World
by Ha-Joon ChangRADIO 4 BOOK OF THE WEEK Economic thinking - about globalisation, climate change, immigration, austerity, automation and much more - in its most digestible formFor decades, a single free market philosophy has dominated global economics. But this is bland and unhealthy - like British food in the 1980s, when bestselling author and economist Ha-Joon Chang first arrived in the UK from South Korea. Just as eating a wide range of cuisines contributes to a more interesting and balanced diet, so too is it essential we listen to a variety of economic perspectives.In Edible Economics, Chang makes challenging economic ideas more palatable by plating them alongside stories about food from around the world. He uses histories behind familiar food items - where they come from, how they are cooked and consumed, what they mean to different cultures - to explore economic theory. For Chang, chocolate is a life-long addiction, but more exciting are the insights it offers into post-industrial knowledge economies; and while okra makes Southern gumbo heart-meltingly smooth, it also speaks of capitalism's entangled relationship with freedom and unfreedom. Explaining everything from the hidden cost of care work to the misleading language of the free market as he cooks dishes like anchovy and egg toast, Gambas al Ajillo and Korean dotori mook, Ha-Joon Chang serves up an easy-to-digest feast of bold ideas.Myth-busting, witty and thought-provoking, Edible Economics shows that getting to grips with the economy is like learning a recipe: if we understand it, we can change it - and, with it, the world.
Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar
by Amy ChaplinIn the follow-up to her acclaimed IACP and James Beard Award–winning cookbook, chef Amy Chaplin has written an indispensable whole food cooking bible to share her strategies, key recipes, and techniques for eating well day in and day out without getting bored.
The Lean Machines: Eat Well, Move Better and Feel Awesome
by John Chapman Leon BustinThe Lean Machines are genuine experts in health and happiness and have helped thousands of people get lean and strong through their work as personal trainers and on their hugely popular YouTube channel. Champions of balance, moderation and individuality, their advice is sensible, accessible, and not at all intimidating - eat well, move better and feel awesome! "Our aim is to help as many people as possible get healthy and understand that getting in great shape doesn't have to be hard or depressing." Here, they share their secrets in their first book; a fun, fully illustrated guide for becoming the best version of yourself. Featuring easy nutritious recipes, as well as simple workouts, toning tips and mindfulness techniques, the boys prove that having a healthy lifestyle is achievable and fun. #leanmachines