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Prescription for Nutritional Healing (Prescription for Nutritional Healing, 3rd ed) Prescription for Nutritional Healing (Prescription for Nutritional Healing, 3rd ed)
by Phyllis Balch and James Balch
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$15.57 On 7-22-2006 4.5 out of 5 stars
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Product Review
Prescription for Nutritional Healing by nutritionist Phyllis A. Balch and James F. Balch, M.D., has long been considered one of the most trusted, comprehensive sources on the mind-boggling array of vitamins, minerals, herbs, and other dietary supplements now available. Working from the premise that a good diet promotes good health, this third edition of PNH still starts with the basics: consume fresh produce, grains, and lean meats; avoid foods that are processed or high in saturated fat; cook using glass, stainless steel, or iron--never aluminum; and drink filtered water. The authors also stand by their claim that the government-prescribed recommended daily allowances are ridiculously low, and that the book's optimal daily intake for nutrients should be followed instead.

So what's new in the third edition? Along with now-accepted remedies, like zinc and echinacea for the common cold, the Balches also explore many of the newer supplements to hit the market: SAMe (recommended for depression and joint pain), phosphatidyl serine (mental acuity), red yeast rice (cholesterol), and 5-HTP (weight loss, insomnia, depression). You'll also find an expanded chapter on alternative therapies that encompasses Ayurvedic and traditional Chinese medicine, along with a hefty section on pain control that offers a grab bag of options such as acupuncture, biofeedback, guided imagery, chiropractic care, and massage.

Still, the bulk of the book remains the more than 250 health conditions--from everyday problems such as insect bites and bad breath to serious diseases including bulimia, cancer, and AIDS--and the nutritional protocols the Balches recommend for treatment. Since any number of supplements can be taken for the same condition, the Balches make sifting through the glut of information a little easier by separating their nutrient recommendations into four categories: essential, very important, important, and helpful. And they take a lot of the guesswork out of buying supplements by listing the brands they know and trust. Once again, the authors have squeezed in an impressive amount of information, including valuable sidebars on topics such as the dangers of aspartame; how to choose a calcium supplement; common heart problems and procedures; cancer risk factors, diagnosis, and treatments; and sports nutrition. This is not relaxing reading, but it's enormously useful. While the material can be dense, the authors still manage to present it in a straightforward manner that's understandable even for readers without a medical degree. --Norine Dworkin

From Library Journal
Written by a medical doctor and a certified nutritional consultant, this comprehensive guide to nutritional, herbal, and complementary therapies discusses natural healing programs for some 300 health conditions. Arranged in alphabetical order, it's a useful ready-reference tool, although it could have benefited from a good bibliography.
Copyright 1999 Reed business Information, Inc. --This text refers to an out of print or unavailable edition of this title.



Intuitive Eating: A Revolutionary Program That Works Intuitive Eating: A Revolutionary Program That Works
by Evelyn Tribole and Elyse Resch
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$8.37 On 7-22-2006 4.5 out of 5 stars
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"Both sound and supportiveThe nurturing volume will find an eager audience in all those who are tired of living in the land of forbidden foods and the latest greatest diet fad."--Publishers Weekly


Product Review
"Both sound and supportiveThe nurturing volume will find an eager audience in all those who are tired of living in the land of forbidden foods and the latest greatest diet fad."--Publishers Weekly



Cornbread Nation 2: The United States of Barbecue (Cornbread Nation: Best of Southern Food Writing) Cornbread Nation 2: The United States of Barbecue (Cornbread Nation: Best of Southern Food Writing)
by Lolis Eric Elie
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$12.56 On 7-22-2006 4.5 out of 5 stars
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From Publishers Weekly
The second in a series of annual anthologies, this collection of 40-odd newspaper columns, articles, poems and essays is a satisfying celebration of Southern cuisine and culture. The focus this time is barbecue, whose deep-rooted traditions and regional variations reflect the ardent localism of the South. "I don't think you can really understand the South if you don't understand barbecue—as food, process, and event," says John Shelton Reed in "Barbecue Sociology." Reed rails against image-conscious Southern cities like Atlanta, which seem to hide their greatest barbecue joints in the worst neighborhoods ("Harold's is one of the best—it's near the prison"), and he advocates replacing the Confederate flag with one featuring a dancing pig holding a fork and knife. In "Whole Hog," Jeff Daniel Marion's search for the perfect barbecue leads him to Wood's, a ramshackle establishment outside Memphis, where he finds his shrine to the pig: "great chunks of pork, tender, with no hint of greasiness, succulent." Despite the bland introduction by New Orleans Times-Picayune columnist Elie, this is a nice compilation, and the tones and topics (politics, race, religion, etc.) are as varied as the barbecue styles you'd find from Texas to the Carolinas. The book's biggest tip? Never trust a restaurant without flies; they may know something you don't. 16 illus.
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.

Book Description
Southern barbecue and barbecue traditions are the primary focus of Cornbread Nation 2, our second collection of the best of Southern food writing. "Barbecue is the closest thing we have in the United States to Europe's wines or cheeses; drive a hundred miles and the barbecue changes," writes John Shelton Reed. Indeed, no other dish is served a dozen different ways just between Memphis and Birmingham.

In tribute to what Vince Staten calls "the slowest of the slow foods," contributors discuss the politics, sociology, and virtual religion of barbecue in the South, where communities are defined by what wood they burn, what sauce they make, and what they serve with barbecue. Jim Auchmutey links barbecue to the success of certain Southern politicians; Marcie Cohen Ferris looks at kosher brisket; and Robb Walsh investigates why black cooks have been omitted from the accepted histories of Texas barbecue, despite their seminal role in its development.

Beyond the barbecue pit, John Martin Taylor sings the virtues of boiled peanuts, Calvin Trillin savors Cajun boudin, and Eddie Dean revisits his days driving an ice cream truck deep in the Appalachian Mountains. From barbecue to scuppernongs to popsicles, the forty-three newspaper columns, magazine pieces, poems, and essays collected here confirm that a bounty of good writing exists when it comes to good eating, Southern style.



Cornbread Nation 1: The Best of Southern Food Writing Cornbread Nation 1: The Best of Southern Food Writing
by Southern Foodways Alliance and John Egerton
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$12.56 On 7-22-2006 5.0 out of 5 stars
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From Library Journal
After literature (William Faulkner) and music (Elvis Presley), the South's greatest contribution to American culture has been its food: Smithfield ham, grits, gumbo, pecan pie, bourbon, and other delectables. "Our dishes and beverages express our faith, our good humor, our binding ties, our eternal joys and sorrows, our readiness for whatever awaits us," writes editor Egerton (Southern Food: At Home, on the Road, in History). In conjunction with the Southern Foodways Alliance, this first volume in a planned annual anthology gathers 50 previously published articles, essays, scholarly papers, and poems that celebrate the diverse foods and culinary traditions of the South. Food writer James Villas fondly remembers Craig Claiborne. Humorist Roy Blount shares his collection of Southern food songs ("Fried Chicken and Gasoline" is a fave), while Fred Chappell offers a contrarian's view on iced tea. One of the best pieces is journalist Jack Hitt's "A Confederacy of Sauces" about a fraternal feud involving barbecue, the Civil War, and race. Not all the selections are of the same high quality a few read like a Southern Living puff piece but this is still a tasty collection. Don't read it on an empty stomach. For regional cookery and Southern studies collections. Wilda Williams, "Library Journal"
Copyright 2002 Reed business Information, Inc.

From Booklist
First of a proposed annual series, this anthology of essays about southern cooking grew out of Oxford, Mississippi's Southern Foodways Symposium. Arguably America's first regional cuisine, southern cooking has taken a dominant position recently with the ascendancy of New Orleans flavors under the leadership of celebrity chefs such as Emeril Lagasse. Some trace southern cooking's hegemony back to the arrival of Mississippi native Craig Claiborne at the New York Times . The volume's more scholarly essays dwell on fascinating minutiae, such as distinctions among various greens from different parts of the South. Others trace the origins and influence of leading proponents of Southern cooking, such as Edna Lewis and Leah Chase. James Villas' essay on Craig Claiborne does much to uncover the real man behind the urbane facade. Some entries document the vital culinary contributions of African Americans. Regional collections will want to add each volume of the series when published. Mark Knoblauch
Copyright © American Library Association. All rights reserved


1,000 Places to See Before You Die 1,000 Places to See Before You Die
by Patricia Schultz
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$12.32 On 7-22-2006 3.5 out of 5 stars
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From Publishers Weekly
This hefty volume reminds vacationers that hot tourist spots are small percentage of what's worth seeing out there. A quick sampling: Venice's Cipriani Hotel; California's Monterey Peninsula; the Lewis and Clark Trail in Oregon; the Great Wall of China; Robert Louis Stevenson's home in Western Samoa; and the Alhambra in Andalusia, Spain. Veteran travel guide writer Schultz divides the book geographically, presenting a little less than a page on each location. Each entry lists exactly where to find the spot (e.g. Moorea is located "12 miles/19 km northwest of Tahiti; 10 minutes by air, 1 hour by boat") and when to go (e.g., if you want to check out The Complete Fly Fisher hotel in Montana, "May and Sept.-Oct. offer productive angling in a solitary setting"). This is an excellent resource for the intrepid traveler.
Copyright 2003 Reed business Information, Inc.

Book Description
Introducing the Eighth Wonder of travel books, the New York Times bestseller that's been hailed by CBS-TV as one of the best books of the year and praised by Newsweek as the "book that tells you what's beautiful, what's inspiring, what's fun and what's just unforgettable everywhere on earth."

Packed with recommendations of the world's best places to visit, on and off the beaten path, 1,000 PLACES TO SEE BEFORE YOU DIE is a joyous, passionate gift for travelers, an around-the-world, continent-by-continent listing of beaches, museums, monuments, islands, inns, restaurants, mountains, and more. There's Botswana's Okavango Delta, the covered souks of Aleppo, the Tuscan hills surrounding San Gimignano, Canyon de Chelly, the Hassler hotel in Rome, Ipanema Beach, the backwaters of Kerala, Oaxaca's Saturday market, the Buddhas of Borobudur, Ballybunion golf club-all the places guaranteed to give you the shivers.

The prose is gorgeous, seizing on exactly what makes each entry worthy of inclusion. And, following the romance, the nuts and bolts: addresses, phone and fax numbers, web sites, costs, and best times to visit.


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© Adapt, Inc. 1998-2006








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