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Raw Food Real World: 100 Recipes to Get the Glow
by Matthew Kenney and Sarma Melngailis
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Book Description
Top New York chef and restaurateur Matthew Kenney and his partner, Sarma Melngailis, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant -- and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave Reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal. The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately -- "Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy." This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, "Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers." In this lushly photographed book, Kenney and Melngailis share some of that magic -- and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, Vita-Mix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours -- no matter what your present diet. And you'll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.
About The Author
Matthew Kenney and Sarma Melngailis are the head chefs and co-owners of Pure Food and Wine. Matthew Kenney has been the chef and partner of numerous successful restaurants including Matthew's, Canteen, Commune, Commissary, and Mezze. In 1994, Food and Wine included him as one of their Ten Best New Chefs of the Year. His other books include Matthew Kenney's Mediterranean Cooking and Big City Cooking. Kenney and Melngailis live in New York City.
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First Sentence:
It sounds like a promise made in an advertisement for a luxurious beauty-buy this and you, too, can have this fabulous glow-something just a little too good be true. Read the first page
Capitalized Phrases (CAPs):
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New York, Chunky Chat, David Wolfe, United States, Ann Wigmore, Gabriel Cousens, Vanilla Ice Cream, Walnut Hemp Crackers, New America, North Atlantic Books, Tart Sour Cream
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover | Surprise Me!
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SuperFoods Rx: Fourteen Foods That Will Change Your Life
by Steven G. Pratt and Kathy Matthews
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World renowned authority Dr. Steven Pratt believes that it is easier to prevent disease than to treat it. In Superfoods Rx, he takes readers from the 20th-century world of macronutrients-proteins, fats, and carbohydrates-into the 21-century world of cutting-edge micronutrients.
About The Author
Steven G. Pratt, M.D., is a world-renowned authority on the role of nutrition and lifestyle in the prevention of disease and optimizing health, and the author of the bestselling SuperFoods Rx. He is a senior staff ophthalmologist at Scripps Memorial Hospital in La Jolla, California. He lives in Rancho Santa Fe, California.
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First Sentence:
The foods you eat every day, from the fast food you mindlessly consume to the best meals you savor in a top restaurant, are doing much more than making you fat or thin. Read the first page
Statistically Improbable Phrases (SIPs):
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surpass page, live active cultures, health span, nut consumption, multiple flavors, beta cryptoxanthin, ground flaxseed, polyphenol content, soy nuts
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Trader Joe, Health Study, Golden Door, Rancho La Puerta, Carotenoids Lycopene, Percentage of Calories Protein, Vitamins Vitamin, Morning Snack, Minute Maid, Newman's Own, American Heart Association, Goal Calories, Unit Value Goal, Consumer Action Alert Ask, Journal of the American medical Association, Tribe of Two Sheiks Classic Hummus, Yankee Clipper Lightly Smoked Sardines
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover | Surprise Me!
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The Encyclopedia of Country Living: An Old Fashioned Recipe Book
by Carla Emery
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For twenty years people have relied on these hundreds of recipes, instructions, and morsels of invaluable practical advice on all aspects of growing and preparing food. This definitive classic on food, gardening, and self-sufficient living is a complete resource for living off the land with over 800 pages of collected wisdom from country maven, Carla Emery--how to cultivate a garden, buy land, bake bread, raise farm animals, make sausage, milk a goat, grow herbs, churn butter, catch a pig, make soap, work with bees and more. Encyclopedia of Country Living is so basic, so thorough, so reliable, it deserves a place in every home--whether in the country, the city, or somewhere in between.
--This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
The updated ninth edition of this compendium of food production information is the hefty result of over three decades of intelligence-gathering by Emery, whose initial encyclopedia project was designed to help newbies in the "back to the land" movement of the early 70s learn self-sufficiency. Tasks Emery covers run the gamut from the simple to the complex, and from the common to the strange, and include how to: bake bread, make seed milk, sew a cornhusk bed, dry flowers, prune kiwi vines, culture yogurt, plant beans, keep bees, build a fish pond, artificially inseminate a turkey and help a cow who's eaten nails. In chapters such as "Grasses, Grains & Canes," "Food Preservation" and "Goats, Cows & Home Dairying," Emery offers advice, recipes (including many that are vegan), folk wisdom and plenty of hard facts. Though it's definitely not aimed at them, urbanites will find the recipes and resources lists (of herb periodicals, nurseries, organizations dedicated to simple living, etc.) useful, the trivia interesting ("catsup" was originally a thick sauce made from any fruit or vegetable), and Emery's personal reflections ("Once upon a time, in the bad old ways when the Communists and the Western countries were poised on the brink of mutual nuclear annihilation") compelling. Even readers with no plans to raise sheep, sell homemade cheese or plant millet will find this a fascinating cultural document.
Copyright 2003 Reed business Information, Inc.
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The Food Revolution: How Your Diet Can Help Save Your Life and Our World
by John Robbins
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From Publishers Weekly
What can we do to help stop global warming, feed the hungry, prevent cruelty to animals, avoid genetically modified foods, be healthier and live longer? Eat vegetarian, Robbins (Diet for a New America) argues. Noting the massive changes in the environment, food-production methods, and technology over the last two decades, he lambastes (in a manner less tough-mindedly restrained than Frances Moore Lapp‚'s classic Diet for a Small Planet) contemporary factory-farming methods and demonstrates that individual dietary choices can be both empowering and have a broader impact. Robbins, heir to the Baskin-Robbins ice-cream empire (he rejected it to live according to his values), takes on fad diets, the meat industry, food irradiation, hormone and antibiotic use in animals, cruel animal husbandry practices, the economics of meat consumption, biotechnology and the prevalence of salmonella and E. Coli. Some details are downright revolting (euthanized dogs and cats often are made into cattle feed), horrific (some 90% of cows, pigs and poultry are still conscious when butchered) and mind-boggling (it takes 5,214 gallons of water to produce one pound of beef). Despite all this and more distressing information, Robbins ends on a hopeful note, detailing growth in organic farming, public awareness and consumer activism worldwide, as well as policy changes, especially in Europe. Well researched and lucidly written, if sometimes overly sentimental and burdened by clich‚d rhetoric, this book is sure to spark discussion and incite readers to examine their food choices. (July 2)Forecast: Diet for a New America was both controversial and influential; Robbins's name (and that of Dr. Dean Ornish, who provides a foreword) should draw readers, particularly to the author's six-city western U.S. tour. Global warming, animal rights, meat safety and genetically modified food are being recognized as important issues, but the kind of sea change the book calls for is unlikely to find a mass audience.Copyright 2001 Cahners business Information, Inc.
From Library Journal
Robbins, author of the classic Diet for a New America, believes that plant-based nutrition and particularly vegan diets (free of meat, milk, and eggs) lead to long life and good health. Citing statistics, research studies, and selected quotes that extol the benefits of such diets, he also argues that animal products are responsible for such diseases as obesity, heart disease, high blood pressure, and cancer. Robbins deplores the inadequate sanitation and inspection in meat-processing plants and argues that many of the illnesses and stomach ailments that people complain about result from animal agriculture and the pathogens it introduces into our bodies. He also raises concerns about the dangers of fad diets that advocate high carbohydrates, high protein, or high fat. Robbins's zealous advocacy of plant-based nutrition and his refusal to consider the need for animal products in human nutrition throws his book off balance. Nevertheless, those who want to know more about vegan diets will gain many insights from his provocative book. Recommended for large nutrition collections with a diversity of viewpoints. [For more diet and nutrition books, see Anne Tomlin's "A Balanced Diet of Nutrition Resources" in LJ's May 1 consumer health supplement. Ed.] Irwin Weintraub, Brooklyn College Lib., New Yor.
- Irwin Weintraub, Brooklyn College Lib., New York
Copyright 2001 Reed business Information, Inc.
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The Prize : The Epic Quest for Oil, Money and Power
by Daniel Yergin
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Daniel Yergin's first prize-winning book, Shattered Peace, was a history of the Cold War. Afterwards the young academic star joined the energy project of the Harvard business School and wrote the best-seller Energy Future. Following on from there, The Prize, winner of the 1992 Pulitzer Prize for nonfiction, is a comprehensive history of one of the commodities that powers the world--oil. Founded in the 19th century, the oil industry began producing kerosene for lamps and progressed to gasoline. Huge personal fortunes arose from it, and whole nations sprung out of the power politics of the oil wells. Yergin's fascinating account sweeps from early robber barons like John D. Rockefeller, to the oil crisis of the 1970s, through to the Gulf War.
From Publishers Weekly
Energy consultant Yergin limns oil's central role in most of the wars and many international crises of the 20th century. "A timely, information-packed, authoritative history of the petroleum industry, tracing its ramifications, national and geopolitical, to the present day," said PW. Photos. Author tour.
Copyright 1991 Reed business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
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The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from...
by Beth Hensperger and Julie Kaufmann
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Product Review
Beth Hensperger and Julie Kaufmann's The Ultimate Rice Cooker Cookbook offers 250 timesaving, convenient, and healthy recipes for making everything from simple white rice to full-course meals. This cookbook proves the rice cooker--which tends to have a bad rap as a never-opened or oft-neglected wedding gift--can be surprisingly versatile: not only does it prepare your rice, it can be used for every dinner course--salad, soup, vegetable, entree, and even dessert. There is a complete buying and cooking guide for the many rice varieties, as well as other whole grains such as barley, millet, wheat berry, and quinoa. Many of the recipes provide convenient alternative cooking methods for traditional dishes like Italian risottos (the Italian Sausage Risotto is wonderful). Hensperger and Kaufmann show the rice cooker can also work miracles for hot breakfast cereals and porridges with such recipes as Hot Fruited Oatmeal. Delightful main courses include Steamed Ginger Salmon and Asparagus in Black Bean Sauce, and the meal is done almost exclusively within the rice cooker for simple preparation and cleanup. The dessert section has many ideas beyond the expected Old-Fashioned Rice Pudding--the Poached Pears with Grand Marnier Custard Sauce is one elegant and sophisticated example. Both authors of this cookbook are seasoned food writers and this combined effort gives tasty, easy, and healthy recipes that will motivate you to use what has been, until now, an underutilized appliance. --Teresa Simanton
--This text refers to the
Hardcover
edition.
From Library Journal
Hensperger is well known as the author of a dozen or so books on bread. Here, she and Kaufmann, food editor of the San Jose Mercury News, show just how versatile a simple rice cooker can be. They start with rice, of course, providing an excellent guide to the numerous varieties now available and cooking directions. Included are recipes for dozens of rice dishes from risotto to sushi and a chapter on other grains. There are also recipes that use the cooker to steam vegetables, main dishes, dim sum, and tamales, and readers will find a good assortment of desserts, from silky custards to creamy puddings. Other books, such as Stephanie Lyness's Cooking with Steam (o.p.), have focused on various aspects of "steam cuisine," but Hensperger and Kaufmann's is far more ambitious and wide-ranging. For most collections.
Copyright 2001 Reed business Information, Inc.
--This text refers to the
Hardcover
edition.
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On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
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A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.
--This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
Starred Review. Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an overnight classic. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. He dances from the spicy flavor of Hawaiian seaweed to the scientific method of creating no-stir peanut butter, quoting Chinese poet Shu Xi and biblical proverbs along the way. McGee's conversational style—rich with exclamation points and everyday examples—allows him to explain complex chemical reactions, like caramelization, without dumbing them down. His book will also be hailed as groundbreaking in its breakdown of taste and flavor. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience Reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables. Odd synergies appear, like the creation of fruity esters in dry-cured ham—the same that occur naturally in melons! McGee also corrects the European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. Almost every single page of this edition has been rewritten, but the book retains the same light touch as the original. McGee has successfully revised the bible of food science—and produced a fascinating, charming text.
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
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Doctor's Book of Food Remedies
by Selene Yeager, The Editors of Prevention Health Books, and Prevention Health Books
List Price: $17.95
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Book Description
In just the last few years, scientists have found hundreds of substances in foods that go way beyond vitamins and minerals for pure healing power. In The Doctors Book of Food Remedies, you will learn exactly how to use the "healing foods" to treat and prevent dozens of conditions, from arthritis and fatigue to high blood pressure and stroke. Discover: * A food that can block the harmful effects of secondhand smoke (page 555)* How to stop cataracts with the carotenoids in spinach (page 123)* A juice that reduces urinary tract infections by 58 percent (page 545)* How a substance in grapefruit can help control diabetes (page 185)* How to cut your risk of heart disease in half with three simple foods (page 276)* A phytonutrient in buckwheat that prevents cholesterol from sticking to arteries (page 95)* The beverage that can reduce the risk of stroke by 73 percent (page 511)* How to stop an infection with nature's sweetner (page 290)Plus, 150 nutrient-rich recipes that are specially designed to fight and reverse specific health problems.
Language Notes
Text: Spanish (translation)
Original Language: English
--This text refers to an out of print or unavailable edition of this title.
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Additional Pages: 1 2 3
© Adapt, Inc. 1998-2006
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