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Cut Your Cholesterol: A Three-month Programme to Reducing Cholesterol
by Dr Sarah BrewerCholesterol is a type of fat (lipid) made by the body. It is essential for good health and is found in every cell in the body. However, a high cholesterol level in the blood (hypercholesterolaemia) is associated with an increased risk of heart disease and stroke. Seven out of 10 people over the age of 45 have high cholesterol.Cut Your Cholesterol demystifies the subject quickly, clearly and concisely. Packed with accessible information about cholesterol and advice to help you identify if you have raised cholesterol levels, the book includes a clinically proven three-month programme to help you wash cholesterol out of your system and improve your cholesterol balance.
The Diet Delusion
by Gary TaubesWhere mainstream nutritional science has demonised dietary fat for 50 years, hundreds of millions of dollars of research have failed to prove that eating a low-fat diet will help you live longer. Nutrition and obesity scientists have struggled to make sense of the paradox that obesity has become an epidemic, that diabetes rates have soared and the incidence of heart disease has not declined despite the fact that society is more diet and health aware today than generations ago.The Diet Delusion is an in-depth, scientific, groundbreaking examination of what actually happens in your body as a result of what you eat, rather than what the diet industry might have you believe happens and is essential reading for anyone trying to decide which diet - low-fat or low-carbohydrate - is truly the healthy diet.For years we have been deluded by the dieting industry. Now it's time to find out the truth.
Dirty Dishes: A Restaurateur's Story of Passion, Pain, and Pasta
by Andrew Friedman Pino LuongoEveryone has an opinion about Pino Luongo. To Tony Bourdain, he was the notorious Pino Noir, the shadowy kingpin of a restaurant empire. To Manhattanites, he was either the savior or the scourge of the city's dining scene. To the many fans of his cookbooks, he was the herald of Tuscan cuisine.In Dirty Dishes, Luongo emerges to tell his side of the story. And it's quite a story: After an idyllic (and well-fed) childhood in Tuscany, Luongo came to New York as an actor, and, after quickly washing out, fell into the restaurant business. Within ten years, he had risen from a position as a dishwasher to build a string of the hottest restaurants in the city, including Le Madri, Coco Pazzo, Tuscan Square, and Centolire. For a decade, he was one of the undisputed kings of New York nightlife, building a reputation for brilliance, volatility, and charm - as well as a long list of hilarious and jaw-dropping "Pino stories." But after a flirtation with a corporate chain went sour, he cashiered his restaurants and returned to his first love, the kitchen.Pino has had an incredible life, full of amazing twists and famous names- and he's a born storyteller. Along with his expert coauthor, Andrew Friedman (who helped craft Don't Try This at Home), he's created an immensely readable inside look at the New York restaurant world, in all its Byzantine glory.
Doing without Delia: Tales of Triumph and Disaster in a French Kitchen
by Michael Booth'The next Bill Bryson.’ New York TimesMichael Booth has had his fill of celebrity chefs and their 'on the table in five minutes' recipes. He wants to learn how to cook properly, so he burns his cookery books and, together with his young family, heads for a new life in Paris - reasoning that, if anyone can be trusted to make food complicated, it's the French.Embarking on the ultimate foodie's fantasy, he enrols at the world's most famous cooking school, Le Cordon Bleu, where wise and battle-scarred French chefs commence their transformation of him into a professional cook.Along the way Booth shares the insider tips and secret techniques of classical cuisine. His odyssey takes him from trauma to triumph, ending in the white-hot heat of the Michelin-starred kitchen of the greatest chef in France.
Dolce Vita Diaries: The Recipes
by Cathy Rogers Jason GibbA selection of delicious Italian recipes, inspired by one couple’s journey of a lifetime
The Easy Cook Cookbook: Real food for busy people
by Sarah GilesThis is the cookbook for people who love good food, but don't have time to spend hours in the kitchen. The recipes are all triple-tested, with simple, straightforward instructions and easy-to-find ingredients.The book is divided into two parts, Everyday Food and Weekend Food. The first part is full of delicious dinners that you can whip up after work - chapters include 'Easy Suppers' - meals you can make in 20 minutes, 'Easy Low-Fat Meals', 'Easy Standby', 'Easy Puds' and 'Easy Family Food'. The second part offers quick recipes that are a little more indulgent and includes 'Easy Classics', 'Easy Lunches', 'Easy Snacks', 'Easy Entertaining' and 'Easy Baking'.Illustrated with full-colour recipe photography and with helpful tips on preparing food, freezing leftovers and baking techniques, this is an essential cookbook for busy people.
Easy Jams, Chutneys and Preserves: Delicious And Simple Recipes
by John Harrison Val HarrisonThis book explains all you need to know to make your own delicious jams, jellies, marmalades, fruit butters, fruit cheeses, chutneys and pickles, including details of all the necessary equipment, how to choose the best fruit and vegetables to use, and how to make sure the jam sets properly to produce the best results.In these straitened times, more and more people are keen to save money by making jams, jellies and chutneys from the surplus of their own homegrown fruit and vegetables or from free fruit, such as blackberries, available in nearby hedgerows. Val and John Harrison show how easy it is to collect together the required ingredients and start making your own produce.
Easy Recipes for Summer Cooking: A short collection of receipes from Donal Skehan, Sheila Kiely and Rosanne Hewitt-Cromwell
by Donal Skehan Rosanne Hewitt-Cromwell Sheila KielyA short collection of recipes from cookbooks 'Good Mood Food' by Donal Skehan, 'Gimme the Recipe' by Sheila Kiely and 'Like Mam Used to Bake' by Rosanne Hewitt-Cromwell. Recipes to enjoy with friends and family during fine summer evenings and lazy weekends. Reviews for 'Gimme the Recipe': '...the go-to-bible for easy to follow recipes.' -Irish Tatler. '[A] terrific cookbook- a repertoire of recipes that nourish and delight. I particularly loved the chapter on planning family gatherings and parties at home.' -Darina Allen. Irish Examiner. '...it inspires confidence and makes you feel you can certainly whip up anything you fancy.' -Lara Bradley. Sunday Independent. 'You might not be able to have it all but, with Kiely's recipes, I'd say you can certainly make a decent stab at cooking it all.' -Fiona Kiely, Sunday Business Post. Reviews for 'Good Mood Food': “Good Mood Food is a new breed of cookbook that springs from the talent of a passionate home cook. A truly scrumptious read.”, - Ross Golden-Bannon, Food & Wine magazine “At last… Simple, easy recipes that are healthy and interesting. Donal Skehan’s book reclaims good food from the convenience of supermarket shelves and puts it back where it belongs – in the domestic kitchen.” Paulo Tulio “Ireland’s answer to Jamie Oliver” - RTÉ.ie 'Like Mam Used to Bake' is due to be released in September 2013.
Eating for Autism: The 10-Step Nutrition Plan to Help Treat Your Child's Autism, Asperger's, or ADHD
by Elizabeth StricklandWhat your child eats has a major impact on his brain and body function. Eating for Autism is the first book to explain how an autism, Asperger's, PDD-NOS, or ADHD condition can effectively be treated through diet.Eating for Autism presents a realistic 10-step plan to change your child's diet, starting with essential foods and supplements and moving to more advanced therapies like the Gluten-Free Casein-Free diet. Parents who have followed Strickland's revolutionary plan have reported great improvements in their child's condition, from his mood, sleeping patterns, learning abilities, and behavior to his response to other treatment approaches. Complete with 75 balanced, kid-friendly recipes, and advice on overcoming sensory and feeding skill problems, Eating for Autism is an essential resource to help a child reach his full potential.
Eating for Autism: The 10-Step Nutrition Plan to Help Treat Your Child's Autism, Asperger's, or ADHD
by Elizabeth StricklandWhat your child eats has a major impact on his brain and body function. Eating for Autism is the first book to explain how an autism, Asperger's, PDD-NOS, or ADHD condition can effectively be treated through diet.Eating for Autism presents a realistic 10-step plan to change your child's diet, starting with essential foods and supplements and moving to more advanced therapies like the Gluten-Free Casein-Free diet. Parents who have followed Strickland's revolutionary plan have reported great improvements in their child's condition, from his mood, sleeping patterns, learning abilities, and behavior to his response to other treatment approaches. Complete with 75 balanced, kid-friendly recipes, and advice on overcoming sensory and feeding skill problems, Eating for Autism is an essential resource to help a child reach his full potential.
Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today's Mothers-to-Be
by Catherine Jones Rose Ann HudsonWinner of Mom's Choice Award in Pregnancy/Childbirth CategoryEvery pregnant woman understands that what she eats and drinks affects the baby developing within her. Yet as a mother-to-be, you're likely juggling so much that you simply don't have the time-or energy!-to ensure that you're always eating right. That's where this fully updated edition of the pregnancy classic comes in, making it easy to fulfill the needs of you and your baby. Eating for Pregnancy will provide you with all you need to know about nutrition before, during, and after pregnancy.Here are 150 nutrient-rich recipes, more than 30 new to this edition, designed with you and your family in mind. Each highlights "What's in this for baby and me?" and provides handy nutritional breakdowns and meal-planning advice. You'll also find:Tips to help you minimize unnecessary weight gain and keep your nutrient intake highFresh, fast, family-friendly recipes with realistic menu plansThe most up-to-date information on supplements, sources, environmental concerns, and high-risk pregnanciesAn expanded vegetarian section-now with vegan recipesHelpful information for diabetics, including ADA exchanges, recipe tips, and dining-out strategiesA unique Nine-Months-Later section, covering breastfeeding, postpartum depression, and weight loss after pregnancy-with illustrated exercises
An Edible History of Humanity
by Tom StandageThroughout history, food has done more than simply provide sustenance. It has acted as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict and economic expansion. In An Edible History of Humanity Tom Standage serves up a hugely satisfying account of ways in which food has, indirectly, helped to shape and transform societies around the world. It is a dazzling account of gastronomic revolutions from pre-history to the present.
An Edible History of Humanity
by Tom StandageThe bestselling author of A History of the World in 6 Glasses charts an enlightening history of humanity through the foods we eat.Throughout history, food has done more than simply provide sustenance. It has acted as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict and economic expansion. An Edible History of Humanity is an account of how food has helped to shape and transform societies around the world, from the emergence of farming in China by 7,500 BCE to today's use of sugar cane and corn to make ethanol. Food has been a kind of technology, a tool that has changed the course of human progress. It helped to found, structure, and connect together civilizations worldwide, and to build empires and bring about a surge in economic development through industrialization. Food has been employed as a military and ideological weapon. And today, in the culmination of a process that has been going on for thousands of years, the foods we choose in the supermarket connect us to global debates about trade, development and the adoption of new technologies. Drawing from many fields including genetics, archaeology, anthropology, ethno-botany and economics, the story of these food-driven transformations is a fully satisfying account of the whole of human history.
Edible Seashore: River Cottage Handbook No.5 (River Cottage Handbook)
by John WrightIn the fifth of the River Cottage Handbook series, John Wright reveals the rich pickings to be had on the seashore - and the team at River Cottage explain how to cook them to perfection.For the forager, the seashore holds surprising culinary potential. In this authoritative, witty book John Wright takes us on a trip to the seaside. But before introducing us to the various species to be harvested, he touches on such practicalities as conservation and the ethics of foraging; safety from tides, rocks and food poisoning; the law and access to the shore, our right to fish, landing sizes and seasons; and equipment such as nets, pots and hooks. Next comes the nitty-gritty: all the main British seashore species that one might be tempted to eat. The conservation status, taste and texture, availability, seasonality, habitat, collecting technique and biology of each species is covered; there are also quite a few gratuitous but fascinating diversions. The species covered includecrustacea (brown shrimp, common crab, lobster, prawn, shore crab, spider crab, squat lobster, velvet swimming crab); molluscs (clams, cockle, dog whelk, limpet, mussel, oyster, razor clam, winkle); mushrooms; plants (alexanders, babbington's orache, fennel, frosted orache, marsh samphire, perennial wall rocket, rock samphire, sea beet, sea buckthorn, sea holly, sea kale, sea purslane, sea rocket, spear-leaved orache, wild cabbage, wild thyme); and seaweed (carragheen, dulse, gut weed, laver, pepper dulse, sea lettuce, sugar kelp, kelp). Finally, there are thirty brilliant recipes. Introduced by Hugh Fearnley-Whittingstall, Edible Seashore is destined to join the other handbooks in the series as an indispensable household reference.
The End Of My Addiction: How one man cured himself of alcoholism
by Olivier AmeisenDr Olivier Ameisen was a brilliant cardiologist and running his own successful practice when he developed a profound addiction to alcohol. Fearing for his life, he immersed himself in AA, rehab and therapy. Nothing worked. So he did the only thing he could; he took his treatment into his own hands. Searching for a cure for his deadly disease, he happened upon baclofen, a muscle relaxant that had been used safely for years as a treatment for various types of muscle spasticity, but had more recently shown promising results in studies with laboratory animals addicted to a wide variety of substances. Dr Ameisen prescribed himself the drug and experimented with increasingly higher doses until he finally reached a level high enough to leave him free of any craving for alcohol. That was more than six years ago. Baclofen, as prescribed under a doctor's care, could possibly help many addicts. But as long as the medical and research establishments ignore a cure for one of the most deadly diseases in the world, we won't be able to understand baclofen's full potential. This book is a plea for research that can rescue millions from the scourge of addiction.
Essential Student Cookbook: 400 Quick Easy and Cheap Recipes
by Cas ClarkeCas Clarke originally combined her two most successful books to create THE ESSENTIAL STUDENT COOKBOOK. This fully updated version of the bestselling compendium puts everything into one modern and redesigned volume for the aspiring student cook. Based on Cas's own experience, it gives basic guidance on essential equipment, what to take for the store cupboard and how to cope with the vagaries of cooking in hall. The recipes are completely straightforward and assume no prior knowledge. They take into account the student's limited means and time but also cater for the odd occasion when they might want to splash out or entertain friends.
Everyday Drinking: The Distilled Kingsley Amis
by Kingsley AmisHere is the beloved, bestselling compendium of Kingsley Amis's wisdom on the cherished subject of drinking. Along with a series of well-tested recipes (including a cocktail called the Lucky Jim) the book includes Amis's musings on The Hangover, The Boozing Man's Diet, The Mean Sod's Guide, and (presumably as a matter of speculation) How Not to Get Drunk-all leavened with fun quizzes on the making and drinking of alcohol all over the world. Mixing practical know-how and hilarious opinionation, this is a delightful cocktail of wry humor and distilled knowledge, served by one of our great gimlet wits.
Examining Food and Nutrition for GCSE (2nd edition) (PDF)
by Jenny RidgwellWritten by the respected author Jenny Ridgwell, Examining Food and Nutrition for GCSE, 2nd Edition is a full colour textbook that is fully mapped to the new 2009 GCSE specifications for all the major awarding bodies. A full colour textbook with engaging activities for classroom and homework study. Provides guidance on delivering the new controlled assessments. Fully mapped to the new 2009 GCSE specifications for all the major awarding bodies.
The Exotic Meat Cookbook: From Antelope To Zebra
by Jeanette Edgar Rachel GodwinA collection of recipes for exotic meats from around the globe.
Fat Bloke Slims: How I Lost Three Stone
by Bruce ByronBruce Byron is a popular character in The Bill. He's about three to four stones overweight, nearing fifty and, in his own words, a heart attack waiting to happen. 'You see, I have a weight issue - the issue being that I have too much of it. Currently in the UK around six in ten men are medically defined as overweight and one in six as obese. Obesity in the UK has more than doubled in the past eighteen years, amongst blokes it's tripled and with this come increased risks to our health including heart disease - the UK's biggest killer. According to my friends at the British Heart Foundation, heart disease kills one in five males. It is responsible for 32% of premature deaths in males. Someone in the UK has a heart attack every two minutes. That could be me. So, here we are. This is the documented journey of a soon to be fifty-year-old, seriously overweight man who works long hours and wants to be around to see his children grow up, a man who wants to play and do exciting activities with my family, enjoy growing old with my beautiful wife and be around long enough to enjoy the rewards of our very hard-earned success.Today's the day I stop making excuses.'
Fay's Family Food
by Fay RipleyFor the past 5 years, Fay Ripley has been cooking for her growing family. Spurred on by the lack of inspiration out there, she has written this cookbook full of recipes for all the family. The vital ingredient is that you only need to cook one meal. She was fed up of having to cook separately for her 1-year-old, then having to knock up something for her 5-year-old and then, with the kids in bed, finally think about cooking something to enjoy with her husband. So she started working out meals that all of them could eat together - not separate ingredients, age dependent.This book offers suggestions and inspiration to feed your family. It's there to get you in the swing so that you can find 15 minutes to knock up something that you're proud to see them eat. The idea is to cook food that you can remove your babies' and kids' portions from, before adding the more challenging ingredients for yourselves.In Fay's words: 'I am living this. It's easy. I've kept it simple. Sometimes I get it wrong. Sometimes I have to throw pans away (multi-tasking can lead to burnt food). But the Italians do it. So why can't we?'
Fish: The Complete Fish And Seafood Companion
by Mitchell TonksFish is currently THE rockstar ingredient – prized for its healthy benefits – but there is still a lot of fear surrounding its preparation and cooking. Mitch Tonks' book breaks down that barrier by being a modern, approachable and comprehensive guide to buying, preparing and cooking fish and seafood. Global in outlook, a species-by-species breakdown will detail how to buy fish, where it is in season (including the different names fish are given globally to aid sourcing), how to prepare it and offer a selection of delicious recipe ideas. There is also a section on fish logistics, so readers understand what is good to buy frozen and how this fits the global resource message. With fishing methods and the issue of depleted stocks in sharp focus, Mitch also explains the paramount importance of eating fish in season. With reportage photography documenting Mitch's daily life on the docks of Brixham fishing port and peppered with stories and anecdotes from fishing communities, this book is a delight to read as well as an essential manual. Packed with over 100 delicious recipes and stunning food photography, it will tempt fish lovers the world over. Author Information Mitch Tonks is the founder of the restaurant and fishmonger chain FishWorks. The are 12 shops and restaurants, 3 cookery schools, 3 books, a range in the supermarkets and is currently working with Youngs as a consultant. He has also appeared on Saturday Kitchen and the BBC’s BAFTA nominated Get Cooking broadband initiative. He contributes to magazines including Delicious and Fresh and demonstrates at major food shows around the UK.
Fish pies and French fries, Vegetables, Meat and Something Sweet: Affordable, everyday food and family-friendly recipes made easy
by Gill HolcombeCooking dinner on a daily basis can be tricky. Add shortage of time, lack of inspiration, spiralling food prices and a fussy little eater (or two) to the mix and it seems practically impossible. But the good news is there are still dozens of wholesome, tasty, tried and tested recipes for you and your family to enjoy without breaking the bank or spending too much time shopping and cooking. This book is full of economical, uncomplicated everyday recipes and tips for busy people everywhere - so if you've got LESS money than sense, help is at hand.
Food and Nutrition Controversies Today: A Reference Guide
by Myrna Chandler Goldstein Mark A. MDIs any food safe? Will mad cow disease kill us all? How many calories are really in your restaurant Caesar salad? Modern consumers are besieged with conflicting messages about food and nutrition, making it difficult for the lay person to know what to believe. This no-nonsense resource explores the latest controversies in the field of food and nutrition, presenting readers with the varying opinions and underlying facts that fuel these debates. Fifteen chapters focus on hot topics like organic food, bottled water, and deadly bacterial outbreaks as well as lesser known issues such as food irradiation, vitamin supplementation, animal growth hormones, and more.One of the few resources of its kind, this informative reference is perfect for high school and college students and the conscientious consumer. Since most books on food and diet approach the issues with a clear agenda, this work's unbiased tone and evenhanded treatment of information make it a particularly valuable tool. Features include a detailed index, 20 black and white illustrations, and a rich and deep bibliography of print and electronic materials useful for further research.
Food and Western Disease: Health and Nutrition from an Evolutionary Perspective
by Staffan LindebergNutrition science is a highly fractionated, contentious field with rapidly changing viewpoints on both minor and major issues impacting on public health. With an evolutionary perspective as its basis, this exciting book provides a framework by which the discipline can finally be coherently explored. By looking at what we know of human evolution and disease in relation to the diets that humans enjoy now and prehistorically, the book allows the reader to begin to truly understand the link between diet and disease in the Western world and move towards a greater knowledge of what can be defined as the optimal human diet. Written by a leading expert Covers all major diseases, including cancer, heart disease, obesity, stroke and dementia Details the benefits and risks associated with the Palaeolithic diet Draws conclusions on key topics including sustainable nutrition and the question of healthy eating This important book provides an exciting and useful insight into this fascinating subject area and will be of great interest to nutritionists, dietitians and other members of the health professions. Evolutionary biologists and anthropologists will also find much of interest within the book. All university and research establishments where nutritional sciences, medicine, food science and biological sciences are studied and taught should have copies of this title.