From beach peas to serviceberries, hen of the woods to Indian cucumber, ostrich ferns to sea rocket, Foraging New England guides the reader to the edible wild foods and healthful herbs of the Northeast.
From Louisiana to your table with love-50 authentic Cajun and Creole recipesWelcome to the perfect way to start cooking up sweet and savory Southern flavors in a flash.
Now you can eat up, slim down, and control insulin--with 150 easy recipes that are scientifically designed and sinfully goodImagine being able to lose weight while enjoying satisfying amounts of delicious food.
Fast and Simple Diabetes Menus provides more than 125 delicious and easy diabetic-friendly recipes, plus guidelines for adapting menus and recipes to accommodate complicating factors that often accompany diabetes, including high blood pressure, high cholesterol, kidney disease, and celiac sprue disease.
Desde 2010 Descorchados viene ofreciendo la más completa de las radiografías de la escena argentina de vinos, una foto en gran angular y en HD de lo último que se debe saber de los vinos del país.
Eating the Enlightenment offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France.
For the first 150 years of their existence, "e;natural foods"e; were consumed primarily by body builders, hippies, religious sects, and believers in nature cure.
ECPA Christian Book Award WinnerFilled with more than 100 easy and delicious recipes, The Daniel Plan Cookbook will help you enjoy healthy eating as a new way of life.
Puer tea has been grown for centuries in the Six Great Tea Mountains of Yunnan Province, and in imperial China it was a prized commodity, traded to Tibet by horse or mule caravan via the so-called Tea Horse Road and presented as tribute to the emperor in Beijing.
The people and publications at the root of a national obsession In the century between the accession of Elizabeth I and the restoration of Charles II, a horticultural revolution took place in England, making it a leading player in the European horticultural game.
A celebration of beer-its science, its history, and its impact on human culture "e;Curatorial eminences Rob DeSalle and Ian Tattersall serve up a potent scientific brew.
Best Food Book of 2014 by The Atlantic Looking at the historic Italian American community of East Harlem in the 1920s and 30s, Simone Cinotto recreates the bustling world of Italian life in New York City and demonstrates how food was at the center of the lives of immigrants and their children.
The foodie's ultimate herbal encyclopedia Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope.
This book takes you on a very different journey to wine country, inviting you to enjoy the remarkable stories of twenty dynamic women in the world of wine.
This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly?
Ten years after the publication of the highly acclaimed, award-winning wine guide Cte DOr: A Celebration of the Great Wines of Burgundy, the Bible of Burgundy, Clive Coates now offers this thoroughly revised and updated sequel.
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations.
These sometimes harrowing, frequently funny, and always riveting stories about food and eating under extreme conditions feature the diverse voices of journalists who have reported from dangerous conflict zones around the world during the past twenty years.
Current discussions of the ethics around alternative food movements--concepts such as "e;local,"e; "e;organic,"e; and "e;fair trade"e;--tend to focus on their growth and significance in advanced capitalist societies.
In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens-along with their cultural heritage.
In the blizzard of attention around the virtues of local food production, food writers and activists place environmental protection, animal welfare, and saving small farms at the forefront of their attention.
Fresh, Simple, and Wholesome RecipesFrom Our Family to Yours From the farmhouse kitchens of mother and daughter Carol Falb and Dawn Stoltzfus comes a collection of over 150 delicious recipes plus charming stories of everyday life on an active, working dairy farm.
Building on the success of The Homestyle Amish Kitchen Cookbook (more than 58,000 copies sold), Georgia Varozza partners with experienced baker Kathleen Kerr to give you a cookbook filled with the foods most associated with the Plain and simple life: baked goods.
