A user-friendly format supplies all the information you need to compare, select, and prepare foods - so that you know you are buying the best for you and your family.Every food entry provides:• Latest Findings on the links between foods & disease prevention• Nutritional Profiles showing calories, carbohydrates, protein, fats, fiber, and key vitamins & minerals• Comprehensive Listings of different types and varieties• Shopping Tips for choosing the freshest foods - and when/where they're available• Best Storage Methods to preserve taste and nutritional value• Cooking & Preparation Tips for retaining a food's nutrients• Creative Serving Suggestions that include delicious new ideas along with healthier ways to prepare traditional dishesColor photographs, charts, cooking glossary, complete nutritional directory, and hundreds of tips, shortcuts & food facts.

    The advice offered by the lively images from the fourteenth and fifteenth centuries featured here is sometimes comically anachronistic, but is often evidence of a remarkably modern sophistication concerning balanced eating, sleeping, and exercising.

    Martínez's memoirs of growing up in Mexico…make great armchair reading…" —Los Angeles Times "Restaurateur Zarela Martínez does double duty in Food From My Heart, writing brilliantly about people and culture while demonstrating how to make quite fabulous dishes." —Cosmopolitan "Zarela Martínez is an absolute genius with flavors and this book is a great guide to her talent. I count it as one of the most interesting and invaluable additions to my library, which dates almost forty years." —Craig Claiborne Food and life are inseparable in Mexico—not just eating to live but eating to celebrate, to come together, to worship God and spirit. In Food From My Heart, Zarela Martínez describes the connection between Mexican culture and Mexican food—a collision of Old and New World ingredients, and the culinary influences of a constantly shifting ethnic mosaic. Through the telling of her own story, Martínez reveals the inextricable bond that exists between food and religion and the way Mexicans mark birth, death, marriage, and the daily business of living. Drawing upon the influences of friends, family, and traditional foods from many regions in Mexico, Martínez has created her own personal style of cooking: imaginative and highly flavorful, easy to prepare, and evocative of the classic Mexican cooking upon which it is based. It is all brought together—the traditional and the new—in the form of memoir, stories, and more than 175 recipes to create this unique cookbook.

    About her the Chicago Sun-Times says, "She is to literary prose what Sir Laurence Olivier is to acting or Willie Mays is to baseball."These interviews reveal her uncompromising and frequently contradictory attitudes toward the luxuries and necessities of gastronomy, the idea that sensual appreciation, in all aspects of life, is or should be necessary. In her conversations m. F. K. Fisher often returns to the complexities of her life. Other recurring subjects in these interviews include the nature of aging, the differences between men and women, and her own relationship to her work, which she describes with precision and a selective memory.These pieces give us a view of M. F. K. Fisher in motion--speaking and changing her mind at will, with fierce wit, unable to tolerate simplistic strategies of thinking and living.

    The hundreds of recipes offer both daily fare and ceremonial dishes for holidays; and all ingredients used are readily available in the U.S.

    With its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its base in whole grains and fruits and vegetables, the cuisine of Rome will be a revelation to serious cooks ready to create new dishes in the spirit of an ancient culture.

    No specialist knowledge of the Anglo-Saxon period or language is needed, and many people will find it fascinating for the views it gives of an important aspect of Anglo-Saxon life and culture.

    From maize to potatoes to native beans, a variety of crops unfamiliar to Europeans were cultivated by indigenous peoples of the Americas, with other foods like chilies and chocolate on hand to make diets all the more interesting (even when used in combination, as aficionados of molé will attest).Chilies to Chocolate traces the biological and cultural history of some New World crops that have worldwide economic importance. Drawing on disciplines as diverse as anthropology, ethnobotany, and agronomy, it focuses on the domestication and use of these plants by native peoples and their dispersion into the fields and kitchens of the Old World: tomatoes to Italy, chili peppers throughout Asia, cacao wherever a sweet tooth craves chocolate. Indeed, potatoes and maize now rank with wheat and rice as the world's principal crops. "The sweetness of corn on the cob is sweeter for knowing the long, winding way by which it has come into one's hands," observe Foster and Cordell. Featuring contributions by Gary Nabhan, Alan Davidson, and others, Chilies to Chocolate will increase readers' appreciation of the foods we all enjoy, of the circuitous routes by which they have become part of our diets, and of the vital role that Native Americans have played in this process.