English Food

Haylie Pomroy, celebrated nutritionist, and #1 New York Times bestselling author of The Fast Metabolism Diet, shares a food prescription for the 7 most common ways your metabolism misfires and leads to exhaustion, excess weight, and illness. With her targeted eating plans you can feed your body back to a vibrant, energetic, and thriving state.

Are you struggling with your weight - tired of thinking about food all the time, and feel like your eating is out of control? Do you know what you're supposed to do to lose weight, but often have a hard time consistently following through? Do you feel like there's something deeper going on inside that's keeping you from achieving your weight loss goal - but you don't know how to get at it and fix it?

The latest Scandinavian publishing phenomenon is not a Stieg Larsson-like thriller; it's a book about chopping, stacking, and burning wood that has sold more than 200,000 copies in Norway and Sweden and has been a fixture on the best seller lists there for more than a year. Norwegian Wood provides useful advice on the rustic hows and whys of taking care of your heating needs, but it's also a thoughtful attempt to understand man's age-old predilection for stacking wood and passion for open fires.

The Sour Grape holds grudges for every reason under the sun. Lime never returned a scarf they borrowed? Grudge! Orange never called back? Grudge! But when a friend holds a grudge against the Sour Grape without listening to an explanation, the Sour Grape realizes how unfair grudges can be. Could a bunch of forgiveness and compassion be enough to turn a sour grape sweet?

"Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen.

Learn about common brown foods.

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.

Slater writes about how his cooking has changed from discovering the best way to roast a chicken to the trick to smoky, smooth aubergine mash. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris, his love of jewel-bright Japanese pickled radishes and his initial slice of buttercream-topped chocolate cake. These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea.

In Ruth Reichl’s latest book—one that will delight her fans and convert those as yet uninitiated to her charming tales—the author brings to life her adventures in pursuit of good meals and good company. Picking up where Tender at the Bone leaves off, Comfort Me with Apples recounts Reichl’s transformation from chef to food writer, a process that led her through restaurants from Bangkok to Paris to Los Angeles and brought lessons in life, love, and food.

When Rudolf Steiner gave these lectures 80 years ago, industrial farming was on the rise and organic methods were being replaced in the name of science, efficiency, and technology. With the widespread alarm over the quality of food in recent years, and the growth of the organic movement and its mainstream acceptance, perceptions are changing. The qualitative aspect of food is once again on the agenda, and in this context Rudolf Steiner's only course of lectures on agriculture is critical to the current debate.

If you eat to help manage your emotions, you may have discovered that it doesn't work. Once you're done eating, you might even feel worse. Eating can all too easily become a strategy for coping with depression, anxiety, boredom, stress, and anger and a reliable reward when it's time to celebrate.

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.

Get ready to laugh from the grocery store to the kitchen with these silly food jokes!

Have you ever wondered how pasta is made? While pasta only takes a few ingredients—flour, water, salt, and sometimes eggs—the process can be quite complex. Luckily, modern technology has greatly simplified the process from grain to flour, to dough, and finally to the pasta you find at the grocery store.

Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly 6,000 different plants once consumed by human beings, only nine remain major staples today. Just three of these - rice, wheat, and corn - now provide 50 percent of all our calories. Dig deeper and the trends are more worrisome still.

This is a summary of The Plant Paradox: The Hidden Dangers in Healthy Foods That Cause Disease and Weight Gain by Dr. Steven Gundry. It summarizes the book in detail to help people understand and implement the original work by Dr. Gundry. This book is not meant to replace the original book but to serve as a companion to it.

How did a bar like P. J. Clarke’s saloon become the beloved watering hole for Frank Sinatra, Marilyn Monroe, Jacqueline Kennedy, Rocky Marciano, and Buddy Holly (not to mention the fictional Don Draper)? And what was it about their bacon cheeseburger that caused Nat King Cole to pronounce it "the Cadillac of burgers"? Established in 1884 and bought in l904 by Patrick "Paddy" Joseph Clarke, this Irish saloon in a beautiful Victorian building on the corner of Third Avenue and 55th Street has captivated generations of New Yorkers.

In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor. Years later, in America, flipping through her mother's copies of Fu Pei-mei's Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu's story and in her food, a portal to another time, when a generation of middle-class female home cooks navigated the postwar transformations taking place across the world.

Fat, Stressed, and Sick makes the case that processed food compromises health not just because of added sugar, salt, and fat, but also because these foods contain significant amounts of glutamate—aka MSG. MSG makes food deliciously addicting. What was not well-known until described here is that most of the MSG in processed food is created during food manufacturing. As the authors show, food processing of protein alone adds ten grams or more a day of MSG to the average American diet.

If you want to finally end your battle with eating disorders and take back control over your life… Then you've come to the right place… From this book, you’ll discover: why binging is not your fault…the real truth about binge eaters like you and me, tips that work for breaking your very unhealthy relationship with food…no matter how bad it may be right now, your brain on binge…and how it’s scientifically proven to be as addictive as drugs, and more.