A wonderful thing is happening in home kitchens. People are rediscovering the joys of locally produced foods and reducing the amount of the grocery budget that's spent on packaged items, out-of-season produce, and heavily processed foods. But fresh, seasonal fruits and vegetables don't stay fresh and delicious forever - they must be eaten now . . . or preserved for later.
For all the vegetable gardeners facing baskets overflowing with bright tomatoes, and for all the dedicated farmers' market fans and CSA members, "The Beginner's Guide to Preserving Food at Home" has the simple solutions that turn overwhelming bounty into neatly canned tomatoes, jars of jams and jellies, and crispy-tart relishes and pickles.
Organized in a friendly, food-by-food format, readers will find freezing, drying, canning, and storing instructions for each vegetable, fruit, and herb. In many cases, several ways to freeze or can a food are described, and there are often other preserving suggestions as well, such as making juice or fruit leather.
Everything is written with busy people in mind: these are the quickest, most efficient methods for preserving summer's bounty. Up-to-date information and clear, step-by-step instructions show even absolute beginners the way to a fully stocked pantry.

More than two million North Americans have celiac disease and must follow a gluten-free diet-but the absence of grains and the higher fat and sugar content of many gluten-free products can cause health problems and nutrient deficiencies. Now, "The New Glucose Revolution Low GI Gluten-Free Eating Made Easy" simplifies the challenges of a gluten-free diet-and emphasizes the lifelong health benefits of low-GI, gluten-free eating. Widely recognized as the most significant dietary finding of the last 25 years, the glycemic index (GI) is an easy-to-understand measure of how foods affect blood glucose levels. Low-GI diets improve health and weight control, lower "bad" cholesterol, and help prevent or reduce your risk of type 2 diabetes, heart disease, cancer, and other chronic diseases.This clear, accessible guide has everything you need to know for healthful gluten-free eating, including Seven simple dietary guidelines for eating gluten-free "and" low GI A guide to finding and buying gluten-free products Low-GI substitutes for common high-GI (albeit gluten-free) foods Cutting-edge scientific findings on the benefits of eating low-GI foods 70 delicious, easy-to-prepare recipes include dishes for each meal of the day GI values of hundreds of popular gluten-free foods "The New Glucose Revolution Low GI Gluten-Free Eating Made Easy" is the definitive resource to healthy living for everyone with celiac disease, gluten intolerance, or other wheat sensitivities.

First published in 1984, This work is a cross-cultural study of the moral and social meaning of food. It is a collection of articles by Douglas and her colleagues covering the food system of the Oglala Sioux, the food habits of families in rural North Carolina, meal formats in an Italian-American community near Philadelphia. It also includes a grid/group analysis of food consumption.

From fish soup to caipirinha, the culinary traditions of Rio de Janeiro come alive in this rich and sumptuous tour of its people and the foods they cook, eat, love, and enjoy. In the last four centuries of its history, the inhabitants of Rio de Janeiro created a lifestyle that is unique and has been much admired since the very first travelers published their impressions in the sixteenth century. Indeed, this international hot spot welcomes approximately 1.8 million tourists every year who come to the city to visit, to work, to study, and to eat. It was and it is a place of cultural and artistic creativity, and it has largely kept concealed one of its most interesting cultural traits: its food. Rio de Janeiro: A Food Biography unveils the high quality and variety of Rio's fresh produce, the special dishes served in parties or at home, and the very traditional ones inherited from the immigrants who made the culture of the city as varied as its food. Starting with a history of the city and its native plants and animals, Marcia Zoladz offers a rich and sumptuous tour of the culture, the people, and the foods they cook, dine on, love, and enjoy. From fish soup to caipirinha, the culinary traditions come alive through an exploration of the festivals, the people, the places, and the hot-spots that continue to draw people from around the world to this world-class destination.

This next volume in the Williams Sonoma Test Kitchen series moves grilling indoors, with 28 enticing recipes and an introductory section that covers both the equipment--stove-top grill pans and electric indoor grills--and invaluable tips for using it. The Williams Sonoma Test Kitchen takes on stove-top and countertop grills, developing 28 fast and flavorful recipes, from salads and burgers to mains and desserts--each dish designed to help you make the most of your indoor grill. With this idea-packed cookbook, you'll be able to enjoy delicious grilled meals year-round. Contemporary indoor grills are durable, easy-to-use, easy-to-maintain, and absorb and retain heat well, qualities that translate to fast, even cooking for everything from meat and poultry to more delicate seafood, fruits, and vegetables. Plus, each grill boasts a specially designed cooking surface that means you won't have to forgo the signature sear marks that characterize the best backyard-grilled burgers and steaks, chops and sausages. In addition to the enticing collection of recipes, the Indoor Grilling Cookbook outlines what makes an indoor grill a must-have kitchen tool and provides helpful tips on how to put this versatile cookware to work. These how-to sections, along with full-color photography of the finished dishes, round out this inspirational cookbook.

Historically, few topics have attracted as much scholarly, professional, or popular attention as food and eating-as one might expect, considering the fundamental role of food in basic human survival. Almost daily, a new food documentary, cooking show, diet program, food guru, or eating movement arises to challenge yesterday's dietary truths and the ways we think about dining. This work brings together voices from a wide range of disciplines, providing a fascinating feast of scholarly perspectives on food and eating practices, contemporary and historic, local and global. Nineteen essays cover a vast array of food-related topics, including the ever-increasing problems of agricultural globalization, the contemporary mass-marketing of a formerly grassroots movement for organic food production, the Food Network's successful mediation of social class, the widely popular phenomenon of professional competitive eating and current trends in "culinary tourism" and fast food advertising.

Praise for The Food-Mood Solution

"Jack Challem makes the connection between food and mood clearly, simply, and practically. He shows us how we can use food, supplements, and herbs to help relieve our distressing psychological symptoms, improve our mental performance, and enhance our well-being."
--James S. Gordon, M.D., founder and Director of the Center for Mind-Body Medicine and author of Manifesto for a New Medicine

"This wonderful book explores and explains the connection between specific foods, nutrients, and our moods while clearly spelling out the do's and don'ts. This is timely information that just about everybody can make use of."
--Mark Liponis, M.D., Corporate Medical Director, Canyon Ranch

"The Food-Mood Solution provides a fresh and effective approach to conquering major issues in moodiness, weight control, and prediabetes."
--Jason Theodosakis, M.D., author of The Arthritis Cure

"This book offers us the true solution to overcoming our addictions to food, letting us control what we eat and not allowing food, alcohol, or drugs control us."
--Fred Pescatore, M.D., author of The Hamptons Diet, The Allergy and Asthma Cure, Feed Your Kids Well, and The Hamptons Diet Cookbook

From breakfast to dinner, this enticing and extensive collection of 150 healthy favorites for the Instant Pot is a beautifully photographed, one-stop source for mouthwatering weekday meals.

The Ultimate Instant Pot Healthy Cookbook sets itself apart from other less comprehensive books with 150 nutritious recipes covering every meal of the day--all well tested and authorized by Instant Pot for perfect results every time. Instant Pot expert Coco Morante lightens up traditional favorites with nutrient-rich recipes made with whole foods, natural sweeteners, and gluten- and dairy-free options, while retaining the ease of preparation and deliciously home-cooked flavors that make the Instant Pot so popular. This is the only book you'll need when looking for wholesome breakfasts, lunches, dinner, snacks, staples, and desserts the whole family will love, from Quinoa Muesli Bowls to Tomatillo Chicken Chili to Seafood Risotto to Greek Yogurt Cheesecake. With this ultimate cookbook, eating well has never been so simple.

A moving and insightful collection of quotes, memories, and images celebrating the life of Anthony Bourdain A NEW YORK TIMES BESTSELLER When Anthony Bourdain died in June 2018, the outpouring of love from his fans around the world was momentous. The tributes spoke to his legacy: That the world is much smaller than we imagine and people are more alike than they are different. As Bourdain once said, "If I'm an advocate of anything, it's to move...Walk in someone else's shoes or at least eat their food." Anthony Bourdain Remembered brings together memories and anecdotes from fans reminiscing about Bourdain's unique achievements and his enduring effect on their lives as well as comments from chefs, journalists, filmmakers, musicians, and writers inspired by Bourdain including Barack Obama, Eric Ripert, Jill Filipovic, Ken Burns, Questlove, and Jose Andres, among many others. These remembrances give us a glimpse of Bourdain's widespread impact through his political and social commitments; his dedication to travel and eating well (and widely); and his love of the written word, along with his deep compassion, open-mindedness, and interest in lives different from his own. Anthony Bourdain Remembered captures Bourdain's inimitable spirit and passion in the words of his devoted fans as well as some of his closest friends and colleagues.

In response to a major movement in diabetes treatment, recipes low in animal protein and saturated fat that give you the nutrition you need to stay healthy and energetic

During the last decade, major changes in the approach to dietary treatment of diabetes have occurred. Today it is widely recognized that people with diabetes can enjoy a high-carbohydrate meal plan low in animal proteins and saturated fat and get the nutrition they need to stay healthy and energetic. Now The Joslin Diabetes Healthy Carbohydrate Cookbook offers tasty and easy-to-prepare recipes that provide necessary protein in the form of beans, lentils, and tofu and take full advantage of the bounty of vegetables, fruits, herbs, and spices available year-round. Dishes such as Vietnamese Imperial Rolls with Peanut Dipping Sauce, Belgian Endive and Watercress Salad with Blue Cheese Toasts, Pumpkin Ravioli with Mushroom Ragout, and Star Fruit Upside-Down Cake prove that living with diabetes does not mean eating bland, tasteless foods.

The Joslin Diabetes Healthy Carbohydrate Cookbook features:

• 175 delicious and healthful recipes for appetizers; soups and stews; salads; sandwiches and pizzas; pasta, grains, and tofu; and desserts
• A complete guide to stocking your healthy pantry
• Informative sidebars on a variety of topics, including tips for perfect risotto, how to buy and prepare tofu, a primer on lettuce and greens, and cooking with artificial sweeteners
• Nutritional analysis and Joslin Choice information for every recipe
• A three-week menu plan that takes the guesswork out of preparing meals
  

Whether you are living with diabetes or are simply in search of flavorsome, nourishing food for yourself and your family, the creative and fresh-tasting recipes and helpful information in this book will make The Joslin Diabetes Healthy Carbohydrate Cookbook an invaluable companion in your kitchen.

The fifth edition of this widely praised and highly esteemed reference guide has been updated with new information to reflect the way we eat in today's world. This latest version is updated to take into account our healthier lifestyles and more diverse palates, including: Over 500 new cultural listings, including Korean, Persian, and South American additions Updated information for hundreds of existing entries A blood alcohol concentration chart for men and women An extensive breakdown of food labels and nutritional facts Department of Agriculture recommendations for a 2,000 calorie per day food plan Among the myriad of foods and culinary subjects defined and explained are cooking tools and techniques, meat cuts, breads, pastas, and literally everything else related to good food and enjoyable dining-a veritable food bible for the novice home-cook, culinary student, or the self-proclaimed foodie. Handy appendices cover many topics including suggestions for substituting recipe ingredients, a microwave oven conversion chart, recommended safe cooking temperatures for meats and fish, and much more. The New Food Lover's Companion is a reference guide-not a cookbook-but it includes hundreds of cooking tips plus an extensive bibliography of recommended cookbooks. More than 7200 entries plus line art are included in this seminal work.

The many influences of the past on our diet today make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from Antiquity documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 120 recipes from the eras of the Iron Age Celts and the Romans. Jacqui Wood guides us through the nutritious and pragmatic recipes of the Celts, who harvested the ingredients readily available around them; and the far more elaborate tastes of the Romans, who had an empire of imports to supplement and spice up their continentally curated diet.

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don't allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker-even those just beginning to experiment-will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.

This is the first study of food in classical antiquity that treats it as both a biological and a cultural phenomenon. The variables of food quantity, quality and availability, and the impact of disease, are evaluated and a judgement reached which inclines to pessimism. Food is also a symbol, evoking other basic human needs and desires, especially sex, and performing social and cultural roles which can be either integrative or divisive. The book explores food taboos in Greek, Roman, and Jewish society, and food-allocation within the family, as well as more familiar cultural and economic polarities which are highlighted by food and eating. The author draws on a wide range of evidence new and old, from written sources to human skeletal remains, and uses both comparative historical evidence from early modern and contemporary developing societies and the anthropological literature, to create a case-study of food in antiquity.

This is a broad-based, comprehensive general study of food in antiquity. The book deals with food as food or nutrition, the discussion revolving around the concrete issues of food availability and the nutritional status of the population. It also treats the nonfood uses of food, focusing on the role of food in forming and marking the social hierarchy. Food defines the group, whether social, religious, philosophical or political.

In "The Party," Sally Quinn turns her trademark sharp wit on the Washington social scene and offers an irreverent look at what goes on at the parties you read about in the columns. From seating debacles to real-life scandals, she reveals her firsthand experiences as a member of the Washington power elite to illustrate how to entertain for any occasion.

No one knows better than Quinn how to make parties work. She has thrown some of the most talked-about parties and has attended most of the others. As Quinn writes, all that is necessary is that the host live by the golden rule: "Treat your guests the way you would like to be treated."

"The Party" provides a checklist of ideas to help make the important decisions--such as what time of day (or night) or month and how to choose the invitations, the place, the food, the booze, the setting, the table, the entertainment, and, above all, the guests. Within these guidelines, Quinn tells about her own adventures, stories, and techniques from all kinds of different parties--from the elaborate, formal dinner to the impromptu get-together. Her playful, poignant, and often hilarious accounts of party disasters from her own and others' parties will strike a chord with anyone who has ever entertained.

"The Party" is not only an amusing and lively glimpse into the party scene but also a useful and practical guide to making your own parties a success and guaranteeing that your guests will want to come back.

Clean is the new green! Sustainable. Organic. Minimalist. Natural. Now more than ever, people are looking to create a nontoxic home by using products that are not only effective, but good for the planet. Salt, Lemons, Vinegar, and Baking Soda puts the home's hero ingredients front and centre, using these (and a few other) versatile items in hundreds of different combinations to clean the home and care for yourself, your family, and your pets. This handy book focuses on living simpler, stepping away from all those specific products for cleaning the oven, washing windows, polishing silver, removing stains and instead leveraging the power of a few humble but mighty ingredients in the common pantry. You can do a whole lot more with vinegar than make salad dressing! This practical book will guide you through hundreds of recipes, broken down by the area of the house, with easy instructions and explanations of the science and history behind the recipes and ingredients. Home cleaning (both indoors and outdoors), personal hygiene and grooming, pet care - this is an essential reference for all parts of your life that you will reach for again and again!

This irresistible book offers accessible and delicious food without fuss - perfect for the modern cook. Every recipe is easy to follow, quick to make, but yet still tastes sensational. Whether you are a first time cook, a cook in a hurry or your fridge is looking decidedly bare, then this book is for you. Creating memorable meals with just three ingredients may feel daunting but be guided by our expert author and enjoy the warm comfort of oven-baked porcini risotto, or whip up stir-fried chicken with Thai basil in minutes. If you are after something sweet, you won't be disappointed with indulgent delights such as raspberry and lemon tartlets and passion fruit souffles. Whatever your mood, and whatever the occasion, you can cook up a storm with this fun, innovative approach to cooking.

Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer

“This is the bean bible we need.”—Bon Appétit

After being overlooked for too long in the culinary world, beans are emerging for what they truly are: a delicious, versatile, and environmentally friendly protein. In fact, with a little ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen.

Joe Yonan, food editor of the Washington Post,provides a master base recipe for cooking any sort of bean in any sort of appliance—Instant Pot, slow cooker, or stovetop—as well as creative recipes for using beans in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, Africa, South America, Asia, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can make for thrillingdinners, lunches, breakfasts—and even dessert

The first collection of food writing by Britain's funniest and most feared critic A.A. Gill knows food, and loves food. A meal is never just a meal. It has a past, a history, connotations. It is a metaphor for life. A.A. Gill delights in decoding what lies behind the food on our plates: famously, his reviews are as much ruminations on society at large as they are about the restaurants themselves. So alongside the concepts, customers and cuisines, ten years of writing about restaurants has yielded insights on everything from yaks to cowboys, picnics to politics. TABLE TALK is an idiosyncratic selection of A.A. Gill's writing about food, taken from his Sunday Times and Tatler columns. Sometimes inspired by the traditions of a whole country, sometimes by a single ingredient, it is a celebration of what great eating can be, an excoriation of those who get it wrong, and an education about our own appetites. Because it spans a decade, the book focuses on A.A. Gill's general dining experiences rather than individual restaurants - food fads, tipping, chefs, ingredients, eating in town and country and abroad, and the best and worst dining experiences. Fizzing with wit, it is a treat for gourmands, gourmets and anyone who relishes good writing.

A revolutionary cookbook to renew body, mind, and spirit

The food at world-famous Chopra Center for Well Being is designed to delight the senses, enliven vitality, and tap into the joy of being alive. Now, Deepak Chopra, David Simon, and Leanne Backer offer you marvelous recipes from this extraordinary place of healing-showing how nature provides us with all the nutrients we need to create meals that are delicious as well as nutritious.

Combining Modern nutritional science and Ayurveda-the most ancient healing system on the planet-The Chopra Center Cookbook features more than 200 appetizing, low-fat, easy-to-prepare recipes for entrées, soups, stews quick meals, breakfast dishes, snacks, and desserts that take the guesswork out of choosing food that is good for the body, as well as 30 days of balanced meal plans. From Zucchini Pecan Bread, Vegetarian paella, and Breakfast Burritos to Rosemary White Bean Soup, Braised Salmon with Mango Tomato Salsa, and Unbelievable Double Chocolate Cake, you'll discover a new world of flavor and enjoyment as the authors show you how to eat food that is good for you, re-establish the mind-body connection, and reverse the aging process.

Patricia Volk’s delicious memoir lets us into her big, crazy, loving, cheerful, infuriating and wonderful family, where you’re never just hungry–your starving to death, and you’re never just full–you’re stuffed. Volk’s family fed New York City for one hundred years, from 1888 when her great-grandfather introduced pastrami to America until 1988, when her father closed his garment center restaurant. All along, food was pretty much at the center of their lives. But as seductively as Volk evokes the food, Stuffed is at heart a paean to her quirky, vibrant relatives: her grandmother with the “best legs in Atlantic City”; her grandfather, who invented the wrecking ball; her larger-than-life father, who sculpted snow thrones when other dads were struggling with snowmen. Writing with great freshness and humor, Patricia Volk will leave you hungering to sit down to dinner with her robust family–both for the spectacle and for the food.