Since the 1987 publication of Diet for a New America, beef consumption in the United States has fallen a remarkable 19%. While many forces are contributing to this dramatic shift in our habits, Diet for a New America is considered to be one of the most important. Diet for a New America is a startling examination of the food we currently buy and eat in the United States, and the astounding moral, economic, and emotional price we pay for it.In Section I, John Robbins takes an extraordinary look at our dependence on animals for food and the inhumane conditions under which these animals are raised. It becomes clear that the price we pay for our eating habits is measured in the suffering of animals, a suffering so extreme and needless that it disrupts our very place in the web of life.Section II challenges the belief that consuming meat is a requirement for health by pointing our the vastly increased rate of disease caused by pesticides, hormones, additives, and other chemicals now a routine part of our food production. The author shows us that the high health risk is unnecessary, and that the production, preparation, and consumption of food can once again be a healthy process.In Section III, Robbins looks at the global implications of a meat-based diet and concludes that the consumption of the resources necessary to produce meat is a major factor in our ecological crisis.Diet for a New America is the single most eloquent argument for a vegetarian lifestyle ever published. Eloquently, evocatively, and entertainingly written, it is a cant put down book guaranteed to amaze, infuriate, but ultimately educate and empower the reader. A pivotal book nominated for the Pulitzer Prize for Non-Fiction in 1987.

    We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

    Created by a noted author and lecturer, Lord Krishna's Cuisine features more than 500 recipes, filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy products. All recipes are based on readily available ingredients and have been scrupulously adapted for American kitchens. The recipes are enlivened by the author's anecdotes and personal reminiscences of her years in India, including stories of gathering recipes from royal families and temple cooks, which had been jealously guarded for centuries.Hailed by Gourmet as "definitive," and as "a marvelous source for vegetarians" by Bon Appetit, Devi has created the landmark work on the world's most sophisticated vegetarian cuisine. Repackaged and evocatively illustrated, Lord Krishna's Cuisine unlocks the mysteries of the most healthful and delicious recipes of the world.

    In this exhaustive volume, you'll find recipes for every imaginable type of bread, from white and rye to cheese, herb, French, and Italian breads. Croissants, brioches, flat breads, and crackers are covered in depth as well. Home bakers will find an extraordinary range of variety, nearly enough to supply a new bread a day for a year. There are wheat breads -- Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads; breads flavored with herbs or spices or enriched with cheese or fruits and nuts; and little breads -- Kaiser Rolls, Grandmother's Southern Biscuits, English Muffins, and Popovers, to name a few. For the baker who observes the holidays with a fresh loaf there are Challah and Italian Panettone. Clayton also covers topics like starters and storing and freezing breads, and devotes an entire chapter to "What Went Wrong -- and How to Make It Right." Perfect for all levels of bakers, this book walks the novice through the steps and encourages the advanced baker to try new variations on recipes. Devoted fans of Bernard Clayton will be thrilled with this easy-to-use paperback edition and delighted to see old favorites and try new ones. This is the definitive edition of the classic baking book that every good cook should own.

    Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods.

    Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay. Not only for vegetarians, this book caters to everyone who seeks delight in cooking and eating. Using an extraordinary range of fresh ingredients in imaginative and delicious ways, it shows how to present a feast for the eyes as well as for the palate."The Greens Cookbook" contains more than 260 recipes for all seasons, all occasions, all tastes. From bright, simple salads to beautifully spiralled roulades, here is a provocative, sophisticated and varied fare, dedicated to elegance and balance, taste and texture, color and freshness."The Greens Cookbook" presents everything you need to know to create and enjoy at home meals that draw rave reviews in the restaurant. Inside you will find: Inspiring menus for spring, summer, winter, fall. Everything from easy-to-prepare dishes for two to meals for a gala feast. The first guide to selecting wines with vegetable dishes. Glossaries of unfamiliar ingredients and useful kitchen equipment. A generous and encouraging text that helps develop your skill and self-expression as a cook. Insightful professional tips heading each recipe, and much more.

    John Thorne's classic first collection is filled with straightforward eating, home cooking, vigorous opinions, and the gracefully intelligent writing that makes him a cult favorite of people who like to think about food.

    It offers a splendid array of recipes perfected during many years of serving customers at the popular restaurant in Montpelier, Vermont. The café specializes in dishes that feature healthful, meatless meals with a gourmet, international flair. Ginny Callan's Horn of the Moon Cookbook contains irresistible ideas for every meal of the day, from Blackberry Buttermilk Coffeecake and a Brie with Fresh Herb Omelette for breakfast to Chilled Melon Soup and Asparagus Fettuccine for lunch to Mexican Vegetable Pie or Stuffed Shells Florentine for dinner. Desserts include Chocolate Cream Cheese Brownies, Mandarin Orange Cake, and Raspberry Pie. Using whole-grain flours and natural sweeteners, Ginny's dishes combine principles of good nutrition with loving attention to the taste, color, and texture of fresh, natural foods-and the results are delightful. Whether you're cooking a simple meal or preparing a banquet for a festive occasion, you'll find a wealth of pleasure in the Horn of the Moon Cookbook.

    Great recipes and gorgeous art in an international best-seller.

    Modern medicine now recognizes that the present-day Western diet is responsible for many of today's chronic illnesses. Nutritionists and anthropologists have noted the decline in health that accompanies indigenous peoples' transition from traditional to modern diets. In Traditional Foods Are Your Best Medicine, Ron Schmid explains how a return to a traditional diet can help you reduce your risk of heart attack by 50 percent; fight allergies, chronic fatigue, arthritis, skin problems, and headaches; recover from colds and flu in a day or two; and increase your life-expectancy. Chapters focusing on the major food groups, common diets, and health goals enable you to tailor a diet to your special needs. New edition, previously titled Native Nutrition.

    My mothers were industrious women, and our family had always good crops; and I will tell now how the women of my father's family cared for their fields, as I saw them, and helped them." --Buffalo Bird Woman

    Easy-to-follow, how-to diagrams. Color photos of the finished dishes.

    The definitive volume of Madhur Jaffrey's cuisine, the Madhur Jaffrey Cookbook presents a dazzling range of dishes from India and the East, in a variety of styles: soups and appetizers; meat, chicken, fish and shellfish; over 500 vegetarian recipes; rice, breads, salads and vegetable accompaniments; chutneys, pickles and other relishes; desserts and sample menus.

    The upstairs/downstairs image is of maids in starched aprons overseen by an outwardly stern cook with a heart of gold, but what was life really like below stairs in Victorian times?

    Featuring over 250 proven recipes, as well as clear, concise directions on everything from setting up the perfect bread-baking kitchen to creating your own unique recipes, this indispensable tool is for anyone who longs to create the satisfying delights of home-baked breads.

    It should be a valuable resource for students on courses in food technology, and GNVQ health and social care and hospitality and catering. This edition includes up-to-date nutritional guidelines, with a new chapter on meeting particular dietary needs. Differentiated revision questions are included throughout the book, with structured questions and tasks at the end of each chapter.

    From the origins of mankind, and the transition from a vegetable to an increasingly carnivorous diet, the story unfolds of the interrelationship between people and diet, between particular foods and social mores, between dietary custom and cuisine. A strong theme of natural history runs through the book. Bees and honey are examined and discussed, as are pulses, soya, fungi, cereals and the sources of vegetable oils. Game and meat of all kinds from poultry to horsemeat are described, as are all kinds of sea foods. Domestic animals, vegetable and fruit farming, fish farming and other human initiatives are compared with the economic markets they serve, and the dietary effects they have. Foods of pleasure, from confectionery to wine, from coffee to caviar are also covered. This vast survey concludes with an investigation of scientific issues, including methods of food preservation, dietetics and the importance of vitamins. A selection of significant illustrations is included in the text, and there is a comprehensive bibliography and index. The French edition of this book won the History Prize of the Societe des Gens de Lettres de France.

    Shank collected and perfected good recipes and useful food preparation tips for over 25 years. This is her prized collection of over 1‚100 recipes and a legacy of kitchen know-how for inexperienced young adults caught up in the whirl of fast foods and busy schedules. Even experienced cooks will find helpful the hundreds of tips for success while baking bread and making pie crusts‚ as well as the microwave and quick-fix sections‚ identification of low calorie dishes‚ and many useful charts‚ tables‚ and diagrams.Winner of the 1988 Benjamin Franklin Award from Publishers Marketing Association.Now available in a new layflat paper edition."The Mennonite Disaster Service volunteers who helped build our Katrina Cottage in Pass Christian, Mississippi, introduced us to Esther Shank, and when she sent us her cookbook, we were pleasantly surprised. Containing more than 1,000 recipes she collected and perfected over 25 years, it’s an everything-and-then-some volume on the level of The Joy of Cooking—with a country slant. Next to recipes for classic casseroles, salads, and cookies are instructions for pasteurizing milk, cleaning fish, and plucking chickens. A section at the end also gives 'non-food recipes,' such as how to make your own soap or houseplant fertilizer and tips for removing all kinds of stains. It’s a bible for old-fashioned self-sufficiency." — Jason Horn

    Contains 600 triple-tested recipes and helpful illustrations, charts, and tips, making the perfect gift for a new bride. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

    Includes over 500 inns and more than 1,700 recipes from every state.

    The main body of the encyclopedia is devoted to profiles of the world's sparkling wine producers accompanied by tasting notes, recommendations for drinking and good value for your money. Another section lists the author's personal selection of sparkling wines to drink for the Millennium.Beautifully illustrated and designed with over 600 full color photographs and illustrations, this is the ultimate book for those who love the good things in life and who want to discover the best to welcome in the year 2000.Tom Stevenson is the world's leading authority on Champagne. He is the author of 14 books and winner of 21 literary awards, including 13 for his works on Champagne. He has been voted Wine Writer of the Year three times!

    This book is for reading, for cooking, for eating (in and out), for referring to, for browsing in, and, above all, for enjoying. Egerton first explores southern food in more than 200 restaurants in eleven southern states; he describes their specialties and recounts his conversations with owners, cooks, waiters, and customers. Then, because some of the best southern cooking is done at home, Egerton offers more than 150 regional recipes, including barbecue, spoonbread, muscadine jam, and key lime pie, with informative and amusing information about each one.

    Now in this redesigned and updated new edition, his culinary classic Basic French Cookery Course is looking better than ever.Through the minefields of menus and cartes des vins he steers a reassuring course, outlining: a lexique of French/English culinary terms plus a guide to the French menu and wine list; a comprehensive and easy to follow chart of sauces; cheese, charcuterie, French butchery and ways with the vegetable; and the celebrated Deighton cookstrips that ingeniously reveal techniques and vital food facts at a glance.The essential guide for 1992, Basic French Cookery Course solves the mysteries of French cuisine ... while retaining its mystique.Revised from Où est le garlic? (1965) and Basic French Cooking (1979).

    It is a well-illustrated and very readable, practical guide for those interested in growing tropical and subtropical fruits either for the home garden or commercially. The fruits are grouped by family. Covered under each fruit are: description, origin and distribution, varieties, cultivation, climate, uses, pests and diseases, propagation and nutritional information.

    The book begins with a simple explanation of all the ingredients and techniques characteristic of this cuisine. Julie also describes every classical blend of curry in the Indian tradition. As well as teaching the art of curry, this book offers a repertoire of over 200 vegetarian and grain dishes, such as Malabar Coconut and Yoghurt-Braised Vegetables, Madras Fiery Aubergine, Lentil and Chilli Stew or Coorg-style Hot and Garlicky Black Beans with Lotus Root. To accompany these dishes, Julie provides recipes for chutneys, pickles, breads, rice dishes, dals, side dishes, yoghurt salads and condiments.

    This revised 5th edition features more pictures, updated values for cast iron cookware and kitchen collecting enthusiasts, and expanded charts. This definitive, encyclopedic guide details durable cast-iron antiques, including cornstick pans, griddles, Dutch ovens, gem pans, coffee grinders and roasters, trivets, molds, broilers, teapots, and much more. Over 1,000 photographs document variations of shape, size, dates, moldings, finishes, hardware types, catalog numbers, and markings. There are comprehensive histories of the manufacturers Griswold, Wagner, Sidney Hollow Ware, Favorite, and Wapak, as well as patent lists for meticulous researchers. This is an essential reference for anyone wishing to invest in these timeless treasures.

    Now this classic guide has been revised and updated once more to include new recipes as well as tips for reducing fat and calories in many old favorites. The third edition of Cajun-Creole Cooking brings the rich heritage of Louisiana cooking to a new generation of home cooks eager to discover the pleasures of the Cajun-Creole table.

    Jennie Low's clear, step-by-step instructions make it possible for even the beginning cook to prepare gourmet Chinese meals. She explains it all: how to shop, how to chop, how to stir-fry, and how to use a wok. There is even a glossary of Chinese food terms presented both in English and in Chinese characters to allow the reader to shop with ease in Asian markets. Jennie Low's is the essential cookbook for anyone who wishes to cook authentic dishes in the Chinese style.

    

    The second edition won the André Simon prize, Britain’s premier wine and spirit writing prize.

    

    From lotus leaves of the East, to truffles in Europe, to the tantalizing varieties of chiles in Latin America, Diana and Paul von Welanetz list the spices, meats, fruits, cheeses and vegetables of seven continents--plus 150 recipes and information on purchase and storage.

    Easy to find, or off the beaten track, steeped in tradition or newly established, her discoveries are too wonderful to be overlooked. Chapters are arranged by province, and being with an introduction to the region, including a map, the best months to visit, and a schedule of daily markets. Entries include phone numbers, business hours, and specific directions where necessary. Each chapter also serves up a bonus sampling of the region's signature dishes, all tested for American kitchens. Accented by over 150 evocative photographs taken especially for the book, and featuring a French/English food glossary with more than 1000 entries, this guide captures the food magic that is France. 59,000 copies in print. Selection of the Book-of-the-Month Club.

    This book provides a collage of wholesome, delectable and practical recipes that can easily be prepared, even on your busiest days. The recipes are especially designed for one or two persons, as well as for families. The preparation steps are clearly presented and numerous small photographs display the healthy, readily available ingredients. This classic publication contains culinary secrets you will want to share with your family and friends.

    Illustrated.

    Harmony and balance, the fundamental principles of universal existence, are also the basis of a healthy diet. The roots of Chinese knowledge about nutrition are at least 6,000 years old and produce time-tested results in terms of general health and longevity.

    In this text, Stephen Schmidt first provides detailed instructions for making basic versions of favourite dishes, then in the variation recipes that follow, he shows the reader how to create endless versions of these recipes simply by making a few changes.

    

    This book is loaded with information, pictures, recipes, tips and more.

    Most available material is lightweight, not very informative, and a waste of time for serious students. Prospect Books is about to change this, in the first instance with respect to the north country. Last year Peter Brears published Traditional Food in Northumbria (Excellent Press). This title has now been taken on by Prospect Books. The next county for treatment is Yorkshire, the author’s home. He has already written on this subject (John Donald, 1987) but this new work is double the length, with many more illustrations and supporting material.The book opens with a survey of the various economic and social groups in the county. progresses to a study of cooking, fuel and installations, then concentrates in a series of single subject chapters on staple foods – porridge, oatcake, bread, meat, fish, puddings, and cakes. There then follows chapters on dairy products and drinks, and closes with a folkloric survey of feats, fairs and calendar customers, and rites of passage such as headwashings, weddings and funerals.

    Lance Walheim has tailored his book to growers in California, Arizona, Texas, the Gulf Coast, and Florida, and tells also how to grow successfully in cold-winter areas. Walheim offers practical methods for making citrus part of outdoor living areas—in entries, backyards, courtyards, and even in containers for patio gardens. He also tells how, with the extended and varied harvest seasons of citrus, one can grow and enjoy fresh fruit almost year-round. More than 100 color photos show the size, color, and shape of fruit and the mature appearance of trees, while charts show at a glance where a particular variety will grow and when to expect a harvest. Walheim also discusses alternative, chemical-free methods of pest control to ensure healthy as well as healthful fruit.

    Practical advice on how to grow and preserve herbs. Includes suggestions for home-made herbal products and for simple herbal remedies for everyday minor ailments.

    It's also coded for difficulty, so that inexperienced cooks have an idea of what they're getting into. The names of the dishes are described in English, but the name is also given in the native language. They also offer sample menus, and illustrated instructions for things like making samosas and egg rolls where a diagram is helpful. The 12-page Introduction consists of maps and descriptions of all the various countries and their history and cuisine. A Cooking Techniques section goes over the purpose and method of every sort of cooking step, such as marinating, larding, salting, pot roasting, barbecuing, and blanching. There is even a beautiful full-color four-page section on garnishing, showing how to make those radish roses, cucumber fans, and many other intricate garnishes. The back of the book holds a glossary and an index

    The true Girardet genius , however, lies in his perfect marriage of foods and flavors, achieved with surprisingly few ingredients in any one recipe. His restaurant is in Switzerland.

    book has over 220 pages of information and recipes

    

    And no better person to do it than Joan Nathan, whose great enthusiasm and knowledge have gained her a national reputation as the maven of the Jewish kitchen.Here are seventy child-centered recipes and cooking activities from around the world in which the entire family can participate. Covering the ten major holidays, each of the activities has a different focus--such as Eastern Europe, Biblical Israel, contemporary America--and together they present a vast array of foods, flavors, and ideas. The recipes are old and new, traditional and novel--everything from hamantashen to pretzel bagels, chicken soup with matzah balls to matzah pizza, cheese blintzes to vegetarian chopped liver, hallah to halvah, fruit kugel to Persian pomegranate punch.First published in paperback in l988, The Children's Jewish Holiday Kitchen has now been redesigned and contains 20 additional delicious recipes and 30 delightful new drawings.