Frances Mayes - 3 knjige

N - 15 | Under the Tuscan Sun by Frances Mayes - Bestseller
N - 16 | Bella Tuscany by Frances Mayes
N - 17 | The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen by Frances Mayes, Edward Mayes

---

Kratak sadrzaj unetih knjiga (link)  >>>

---

Read More

N - 150 | Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World by Paul Shapiro

Paul Shapiro gives you a front-row seat for the wild story of the race to create and commercialize cleaner, safer, sustainable meat—real meat—without the animals. From the entrepreneurial visionaries to the scientists’ workshops to the big business board­rooms—Shapiro details that quest for clean meat and other animal products and examines the debate raging around it.

Read More

N - 142 | Save Me the Plums by Ruth Reichl

Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet, during which she spearheaded a revolution in the way we think about food.

Read More

N - 106 | Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon, Mary G. Enig, Ph.D.

The Diet Dictocrats don't want you to know that...

- Your body needs old-fashioned animal fats
- New-fangled polyunsaturated oils can be bad for you
- Modern whole grain products can cause health problems
- Traditional sauces promote digestion and assimilation
- Modern food processing denatures our foods but
- Ancient preservation methods actually increase nutrients in fruits, nuts, vegetables, meats and milk products!

Read More

N - 98 | Feed Your Brain, Lose Your Belly: Experience Dynamic Weight Loss with the Brain-Belly Connection by Larry McCleary

Stay slim and mentally sharp by choosing foods that keep your waistline trim and your brain well fed.

While researching nutrition as a method for speeding up his patients recovery after brain injuries, renowned American neurosurgeon Larry McCleary, M. D., noticed a paradox: rising national rates of obesity and Alzheimer s. Could a nutritional deficiency be the explanation behind both epidemics?

Read More

N - 96 | A Half Baked Idea: How grief, love and cake took me from the courtroom to Le Cordon Bleu by Olivia Potts

At the moment her mother died, Olivia Potts was baking a cake, badly. She was trying to impress the man who would later become her husband.

Afterwards, grief pushed Olivia into the kitchen. She came home from her job as a criminal barrister miserable and tired, and baked soda bread, pizza, and chocolate banana cake. Her cakes sank and her custard curdled. But she found comfort in jams and solace in pies, and what began as a distraction from grief became a way of building a life outside grief, a way of surviving, and making sense of her life without her mum.

Read More

SC - 1276 | Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice

Wei Chen, Arjan Narbad

This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food‐based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management.

Read More

SC - 1275 | Acetic Acid Bacteria: Fundamentals and Food Applications

Ilkin Yucel Sengun

This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures.

Read More

F - 476 | Kitchens of the Great Midwest by J. Ryan Stradal

Kitchens of the Great Midwest is a novel about a young woman with a once-in-a-generation palate who becomes the iconic chef behind the country’s most coveted dinner reservation.

When Lars Thorvald’s wife, Cynthia, falls in love with wine—and a dashing sommelier—he’s left to raise their baby, Eva, on his own. He’s determined to pass on his love of food to his daughter—starting with puréed pork shoulder. As Eva grows, she finds her solace and salvation in the flavors of her native Minnesota.

Read More

N - 69 | The People's Pharmacy Quick and Handy Home Remedies: Q&As for Your Common Ailments by Joe Graedon, Theresa Graedon

A guide to healing foods and home remedies reported to and verified by Joe and Terry Graedon, including their carefully researched responses on how and why such treatments work. The core of this title is organized as Q&As between the general public and the Graedons. It contains as much information as a voluminous encyclopedia of home remedies, yet it's quick, easy, inviting, and fun to read, with the same friendly and authoritative personality conveyed in their popular call-in radio show. The Graedons also offer a dozen new recipes for food so good for you, it serves as preventive medicine.

Read More

N - 51 | How-To Hydroponics, Fourth Edition

How-To Hydroponics, 4th edition, has been completely revised to share with you the incredible benefits of hydroponic gardening in a hands-on, easy to follow format that anyone can understand. Hydroponics is healthy, safe and fun for the whole family, as a hobby, or means of additional income.

Read More

N - 50 | Microgreens: a guide to growing nutrient-packed greens

With simple instructions, 'Microgreens: A Guide to Growing Nutrient-Packed Greens' by Eric Franks and Jasmine Richardson, shows readers how to grow their own little greens of arugula, basil, purple cabbage, chard, radishes, broccoli, cilantro, and more.

Read More

242 - The Rheumatoid Arthritis Cookbook

The Rheumatoid Arthritis Cookbook: Anti-Inflammatory Recipes to Fight Flares and Fatigue by Caitlin Samson MSACN

“In The Rheumatoid Arthritis Cookbook, Caitlin skillfully guides you towards improved health with her all-encompassing program that includes valuable, researched information on RA, easy-to-follow meal plans, and delicious, wholesome recipes that will keep you nourished and satisfied.”―Kate Hope, MS, CNS

2017 | ISBN: 9781623158637 |  ID - 242

Read More

255 - The Cancer-Fighting Kitchen

The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz (Author), Mat Edelson (Author)

The Cancer-Fighting Kitchen features 150 science-based, nutrient-rich recipes that are easy to prepare and designed to give patients a much-needed boost by stimulating appetite and addressing treatment side effects including fatigue, nausea, dehydration, mouth and throat soreness, tastebud changes, and weight loss.

A step-by-step guide helps patients nutritionally prepare for all phases of treatment, and a full nutritional analysis accompanies each recipe.

This remarkable resource teaches patients and caregivers how to use readily available powerhouse ingredients to build a symptom- and cancer-fighting culinary toolkit. Blending fantastic taste and meticulous science, these recipes for soups, vegetable dishes, proteins, and sweet and savory snacks are rich in the nutrients, minerals, and phytochemicals that help patients thrive during treatment.

Whole foods, big-flavor ingredients, and attractive presentations round out the customized menu plans that have been specially formulated for specific treatment phases, cancer types, side effects, and flavor preferences. The Cancer-Fighting Kitchen brings the healing power of delicious, nutritious foods to those whose hearts and bodies crave a revitalizing meal.

The Cancer-Fighting Kitchen took home double honors at the prestigious IACP 2010 Awards, named a winner in both the Health and Special Diet category and the People's Choice Award.

2009 | ISBN: 1587613441 |  ID - 255

Read More

265 - Critical Dietetics and Critical Nutrition Studies

Critical Dietetics and Critical Nutrition Studies (Food Policy) by John Coveney (Editor), Sue Booth (Editor)

This second volume in the Food Policy series focuses on critical nutrition and dietetics studies, offering an innovative and interdisciplinary exploration of the complexities of the food supply and the actors in it through a new critical lens.

The volume provides an overview of the growth of critical nutrition and dietetics since its inception in 2009, as well as commentary on its continuing relevance and its applicability in the fields of dietetic education, research, and practice.

Chapters address key topics such as how to bring critical dietetics into conventional practice, applying critical diets in clinical practice, policy applications, and new perspectives on training and educating a critical nutrition and dietetic workforce.

Contributing authors from around the globe also discuss the role of critical nutrition dietetics in industry, private practice, and consultancy, as well the role of critical dietetics in addressing the food, hunger, and health issues associated with the world economic crisis. The authors designed the volume to be a reference work for students enrolled in undergraduate and postgraduate courses in Critical Nutrition, Critical Food Studies, and Critical Dietetics.

Each chapter offers concise aims and learning outcomes, as well as assignments for students and a concise chapter summary. These features enhance the value of the volume as a learning tool.

2019 | ISBN: 3030031128 |  ID - 265

Read More

268 - Don't Eat This If You're Taking That

Don't Eat This If You're Taking That: The Hidden Risks of Mixing Food and Medicine by Madelyn Fernstrom CNS (Author), John Fernstrom (Author)

NBC Today show nutrition and diet guru Madelyn Fernstrom and award-winning neuroscientist and pharmacologist John Fernstrom -partnering with AARP- present the ultimate guide to food and medicine interaction.

Millions of Americans take prescription drugs to treat diabetes, high blood pressure, heart disease, or other conditions. But beware: The foods you eat and the medications you take could be working against each other.

Don't Eat This If You're Taking That takes the mystery out of food and medication interactions. This easy-to-use guide details foods that can interfere with the action of the medication-whether taken for the short or long term. In this book, readers can easily find a medication, see what foods to avoid, and make smart swaps.

We all believe a diet rich in colorful fruits and vegetables, lean proteins, whole grains, and low-fat dairy products is part of healthy eating-right? Not always. Dr. Fernstrom explains exactly what foods to avoid when and why. For instance,

If you're taking cholesterol medicine, you should cut out-or cut down on-grapefruit.
On a blood thinner? Avoid dark green veggies.
If you're on thyroid medication, nix the soy.
And more small diet changes with big health payoffs!

As an added bonus, each chapter offers a "Dietary Supplements Alert" box, providing the most up-to-date information on interactions with vitamins, minerals, and other dietary supplements.

With this concise, scientifically based guide, consumers can easily personalize their eating plan to work with, not against, their medications.

2017 | ISBN: 1632204525, 151071538X |  ID - 268

Read More

* The Joy of Keeping Farm Animals

The Joy of Keeping Farm Animals: Raising Chickens, Goats, Pigs, Sheep, and Cows by Laura Childs

When the going gets tough, the tough . . . start raising their own food.

In the first full-color guide of its kind, author and small farm owner Laura Childs reveals exactly what it takes to start raising your own animals, including chickens, geese, goats, sheep, pigs, and cows. Childs discusses what you can expect to harvest from your animals-from eggs to milk to meat to wool-based on her own real-life experiences. Whether you want to raise a few chickens for eggs alone, try your hand at a few goats with the intention of making your own cheese, or sustain your family and make some extra money from raising cows and selling beef, this is the book for you.

Childs explains how to get started and everything you need to know about successfully raising each animal, including:

Comparison of breeds
Designing your farm strategy
Preparing a home for your livestock
What to feed your animals
Animal health
Breeding
Milking, laying eggs, and butchering

This invaluable guide is the perfect first book for anyone interested in starting a backyard barnyard or a small farm-or simply dreaming about the idea.

2015 | ISBN: 1632204681

Read More

287 - Advances in Food Science and Technology

Advances in Food Science and Technology by Visakh P. M. (Editor), Sabu Thomas (Editor), Laura B. Iturriaga (Editor), Pablo Daniel Ribotta (Editor)

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology.

It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety.

The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.

2013 | ISBN: 1118121023 |  ID - 287

Read More

* Chemistry in Context by American Chemical Society

Following in the tradition of the first eight editions, the goal of this successful, issues-based textbook, Chemistry in Context, is to establish chemical principles on a need-to-know basis for non-science majors, enabling them to learn chemistry in the context of their own lives and significant issues facing science and the world.

The non-traditional approach of Chemistry in Context reflects today's technological issues and the chemistry principles within them. Global warming, alternate fuels, nutrition, and genetic engineering are examples of issues that are covered in Chemistry in Context.

2018 | ISBN: 1259638146 |  113MB

Read More

291 - Selenium: Chemistry, Analysis, Function and Effects

Selenium: Chemistry, Analysis, Function and Effects (Food and Nutritional Components in Focus) by Victor R Preedy (Editor)

Although toxic in large doses, selenium is an essential trace mineral in the animal diet and in some plants. It has a role in making antioxidant enzymes and a particular role in the functioning of the thyroid gland.

This volume examines the chemical activity of selenium and its functional health effects eg towards cancers, in the heart and brain. It also covers other areas such as functional food enrichment, whole body metabolism, and the effects of selenium deficiency on health.

Part of The Food and Nutritional Components in Focus series, this edited volume pools knowledge across scientific disciplines in a way that increases its applicability to a wide range of audiences. Victor Preedy's own distinguished career in nutritional science has made him a prolific author of research articles and books in this area, and this project fills a gap in providing comprehensive synopses of food substances.

Chemists, analytical scientists, forensic scientists, food scientists, as well as course lecturers will all benefit from this interdisciplinary title written by international experts in this area.

2015 | ISBN: 1849738912 |  ID - 291

Read More