English Food

In Death by Food Pyramid, Denise Minger exposes the forces that overrode common sense and solid science to launch a pyramid phenomenon that bled far beyond US borders to taint the eating habits of the entire developed world. Minger explores how generations of flawed pyramids and plates endure as part of the national consciousness, and how the "one size fits all" diet mentality these icons convey pushes us deeper into the throes of obesity and disease.

Real Food on Trial continues the true and shocking story of a world-first: the unprecedented prosecution and persecution of Professor Tim Noakes, a distinguished scientist and medical doctor, in a case that stretched over more than four years. All for a single tweet giving his opinion on nutrition. Noakes and investigative journalist Marika Sboros have added up-to-date, robust scientific evidence in support of his views that launched the case against him.

When Nigella Lawson’s first book, How to Eat, was published in 1998, two things were immediately clear: that this fresh and fiercely intelligent voice would revolutionise cookery writing and that How to Eat was an instant classic of the genre. Here was a versatile culinary bible, through which a generation discovered how to feel at home in the kitchen and found the confidence to experiment and adapt recipes to their own needs. This was a book about home cooking for busy lives.

In Live Nourished, Shana Spence starts by exposing diet culture for what it is: a patriarchal, capitalist mindset that is engrained in countless aspects of our society, and that keeps us from living healthily and joyfully. It’s a systemic belief that equates fitness, health, and thinness with worth and assigns food a moral value. And it’s a belief that pervades our society.

Did you know why foods taste different? Food flavors are not just about taste–your sense of smell helps you taste too! Your nose sends messages to your brain about the taste and smell of different foods. Sour and sweet tastes mix to form flavors like orange juice and lemonade. Discover the five tastes your tongue’s taste buds sense. Can you guess what scientists identified as the fifth taste?

Imagine unlocking your full brain power with ADHD-optimized nutrition. You don't need a fancy pantry overhaul. The truth is many brain-boosting foods are affordable and readily available. Not only will this book help your focus and mood, but it might even save you time and money!

From the farm to the curbside pickup parking spot, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment.

Are you tired of battling menopause symptoms and feeling like your body is a puzzle missing crucial pieces? Unlock the Magic of whole foods with easy-to-make recipes to bid farewell to menopause woes, and start the journey to a vibrant YOU! Do hot flashes, weight gain, fatigue, and brain fog make you wish you could turn back time? Are you searching for a holistic approach to wellness tailored to women over 40?

Delicious, gluten-free meals that reduce bloating, increase energy, and fit seamlessly into even the busiest lifestyles and more.

For decades, it has been nearly universal dogma among environmentalists and health advocates that cattle and beef are public enemy number one. But is the matter really so clear? Hardly, argues environmental lawyer turned rancher Nicolette Hahn Niman in her new book, Defending Beef. The public has long been led to believe that livestock, especially cattle, erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations. In Defending Beef, Hahn Niman argues that cattle are not inherently bad for either the Earth or our own nutritional health.

Are you at your wits’ end with seemingly unrelated aches, pains, and complaints that no one has been able to explain yet? Or are digestive problems making your life so difficult that you don’t even feel like cooking or eating anymore? All of this and more could be related to the foods you eat and the inflammation they cause in your body. Listen to learn about food intolerances, food sensitivities, and food allergies. What they are, how they work, and most importantly, what you can do about them.

Master the art of beekeeping without the sting of uncertainty—even if you’re a complete beginner! Whether you’ve dreamed of nurturing your own hive, contributing to the environment, or enjoying the natural sweetness of honey, The Beekeeper’s Path is your guide to a rewarding and sustainable adventure.

From the citrus groves of Sicily to a taco in Mexico City, In Search of the Perfect Peach takes you on a journey in the pursuit of flavor, with Franco revealing at every step how this incredibly simple desire can lead to radical change. Throughout, he offers us a deeply optimistic vision of how we as consumers can follow flavor to fix the food system and bring joy to our every meal.

A classic of reportage, Oranges was first conceived as a magazine article, but John McPhee kept encountering so much irresistible information that he wrote a book. It is perhaps the last word on the subject (the first came in 500 BC and is attributed to Confucius). McPhee writes about the botany, history, and industry of oranges, from the great orangeries of European monarchs to a fascinating profile of Ben Hill Griffin of Frostproof, Florida, who may be the last of the individual orange barons.

When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.

Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?

In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space - human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients.

How to Grow Your Own Food is the perfect book for anyone new to gardening or who has tried and failed in the past. It takes you from beginner steps through mastering advanced techniques. This book will guide you through your entire journey, from setting up your garden to tending and harvesting. If all you want is some help with planning and harvesting, this book is perfect. Whether your gardening level is basic or more advanced, this book will have something for you. Download this book today and get started on your very own edible garden.

In this wholly original audiobook, biologist David Haskell uses a one-square-meter patch of old-growth Tennessee forest as a window into the entire natural world. Visiting it almost daily for one year to trace nature's path through the seasons, he brings the forest and its inhabitants to vivid life. Each of this audiobook's short chapters begins with a simple observation: a salamander scuttling across the leaf litter; the first blossom of spring wildflowers.

Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing, and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer, especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed information on prohibition, Sierra Nevada, and life as a maltster.