Around the world, we struggle with diseases that were once considered rare. Cancer, heart disease, Alzheimer’s disease, and diabetes affect millions each year; many people are also struggling with hypertension, weight gain, fatty liver, dementia, low testosterone, menstrual irregularities and infertility, and more. We treat the symptoms, not realizing that all of these diseases and disorders have something in common. Each of them is caused or made worse by a condition known as insulin resistance. And you might have it. Odds are you do—over half of all adults in the United States are insulin resistant, with most other countries either worse or not far behind. In Why We Get Sick, internationally renowned scientist and pathophysiology professor Benjamin Bikman explores why insulin resistance has become so prevalent and why it matters. Unless we recognize it and take steps to reverse the trend, major chronic diseases will be even more widespread. But reversing insulin resistance is possible, and Bikman offers an evidence-based plan to stop and prevent it, with helpful food lists, meal suggestions, easy exercise principles, and more. Full of surprising research and practical advice, Why We Get Sick will help you to take control of your health.

    The science is presented in detail but in a language suitable for all bread makers. With over 250 photos and drawings, references, a bibliography, a glossary, and an index, Bread Science makes bread-making approachable and fun. This book is a complement to any bread recipe book and a must for the home baker.

    Your brain knows it's not good to do these things, but it can't help it sometimes--especially if it's obsessing about trauma it can't overcome. That's where this life-changing book comes in. With humor, patience, science, and lots of good-ole swearing, Dr. Faith explains what's going on in your skull, and talks you through the process of retraining your brain to respond appropriately to the non-emergencies of everyday life, and to deal effectively with old, or newly acquired, traumas (particularly post-traumatic stress disorder).

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    “Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master.”—Vivian Howard, author of Deep Run Roots: Stories and Recipes from My Corner of the South NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • The Atlanta Journal-Constitution • Garden & GunCelebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. Here, in her first book, Fields brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas. With more than one hundred recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakes—including dozens of variations on beloved standards—this is the new bible for Southern baking.

    A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.  Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

    This book extracts the essence of this Indian philosophy and provides a wealth of timeless rituals to effect positive change.Prajna offers rituals and routines for the entire day, from the moment you wake up and need the energy and positive mindset to help you start the morning, to night-time practices that allow you to wind down, relax and get the most benefit from the healing power of sleep. In between there are numerous breathing exercises, mindfulness techniques, yoga stretches and simple recipes to enjoy, all to help you destress and reset, bringing you back to yourself and to lasting peace and happiness.

    She cuts through the thicket of confusing—and often downright wrong—advice on nutrition and gives you easy-to-digest, bite-sized servings of real scientific information so you can discover which foods your body needs to heal and thrive. Since Joan wears two hats—as a psychologist and a cell biologist—you can trust her to psych out your inner saboteur, enabling you to make the changes you’ve been dreaming of. And as a busy woman who loves good food, she’ll teach you how to make simple, scrumptious, satisfying meals that you and your family will love whether you’re omnivores, vegans, or vegetarians. In this groundbreaking book, Joan will help you:Get up-to-date information on the nutrition revolutionMake friends with the plants that feed your gut bacteriaLose the weight and keep it offUnderstand how diet changes your genes and how your genes determine your best dietFill out a health symptom checklist and track the changes as your personalized PlantPlus Diet optimizes your metabolismKnow which tests to ask your doctor for and whyCreate a sleek and streamlined PlantPlus kitchenMake fabulous meals in minutes with simple recipes and meal plans

    Red Truck Bakery Cookbook is your one-way ticket to making these crowd-pleasing confections at home. Full of fresh flavors, a sprinkle of homespun comfort, and a generous pinch of Americana, the recipes range from Southern classics like Flaky Buttermilk Biscuits and Mom's Walnut Chews, to local favorites like the Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels. Between the keepsake recipes are charming stories of the bakery's provenance and 75 gorgeous photographs of evocative landscapes and drool-worthy delectables. These blue-ribbon desserts and anytime snacks are sure to please!"I like pie. That's not a state secret... I can confirm that the Red Truck Bakery makes some darn good pie."--President Barack Obama

    James May Oh Cook! is a fool-proof manual packed with more than 60 delicious recipes for even the most basic of home cooks.In this TV tie-in, James May, star of Amazon Prime’s The Grand Tour and Our Man in Japan, seeks to unpack the mysteries of cooking, unearthing the secrets behind the perfect poached egg, smooth custard and how to impress your friends and family with a Sunday roast and all the trimmings. Taking readers on a culinary tour (around his kitchen), James builds upon his cookery skills, recreating dishes from his travels as well as rediscovering some nostalgic childhood favourites along the way. Chapters include: Brunch, Pasta, Pub Grub, Roasts, Curry Night, Asian Fusion, The Great Outdoors, Spongey Things and Storecupboard Saviours (for when the fridge is empty), which includes recipes for his beloved Spam, as well as hints and tips.James May is here to prove that really anyone can cook. On his journey to becoming a more accomplished home cook, he makes use of his favourite trusted gadgets and ingredients and through some traditional trial and error so that you can avoid all the common pit falls at home. Oh Cook! is the trusty companion for anyone seeking to gain confidence in the kitchen and arm themselves with some tried and tested recipes all created and tweaked by James. Come for the Spotted Dick but stay for the Lamb Keema.

    It's these dishes that give us comfort in times of stress, help us celebrate special occasions, and remind us of the person who used to bake for us those many years ago. In Heirloom Baking, Marilynn Brass and Sheila Brass preserve and update 150 of these beloved desserts. The recipes are taken from their vast collection of antique manuscript cookbooks, handwritten recipes passed down through the generations that they?ve amassed over twenty years. The recipes range from the late 1800s to today, and come from a variety of ethnicities and regions. The book features such down-home and delicious recipes as Brandied Raisin Teacakes, Cuban Flan, Cranberry-Orange Cream Scones, Chattanooga Chocolate Peanut Butter Bars, and many more. Accompanying the recipes are stories from the lives of the families from which they came. The Brass Sisters have taken care to update every recipe for today's modern kitchens. More than 150 photographs showcase the scrumptious food in full-color detail. Finally, the Brass sisters encourage each reader to begin collecting his or her own family recipes in the lined pages and envelope at the back of the book.

    Realizing this was not a sustainable way to travel to future gigs, he decided to become a meditation teacher and learn how to de-stress without annoying the emergency services. Telling Dermot's own story and offering useful everyday tips and techniques, Mind Full is his funny and accessible guide to meditation.If you feel like you've lost touch with the happier version of yourself and would like to: SLEEP BETTERREDUCE STRESS, ANXIETY, AND DEPRESSIONHAVE MORE PATIENCE WITH THE PEOPLE YOU LOVEFEEL LESS 'MEH'ENJOY LIFE MORE...this book is for you.You'll discover that learning to meditate doesn't require you to blow up your life and move to Nepal, but it does help you make very small changes that make a long-lasting difference. With exclusive access to Dermot's guided meditations, Mind Full will help you restore your sense of fulfillment, happiness and true contentment."Fixed whatever block I had harbored towards the concept of meditation...I had convinced myself that I wasn't one of those people. Now I realize there is no prerequisite character type. It's just for...people. A lovely, funny, honest book." - Cillian Murphy, from the Foreword

    Gail Simmons is a beloved figure in the food world who has been a popular judge on Top Chef, the number-one rated food show on cable television since its inception. In Bringing It Home, Simmons shares her best recipes and food experiences. From her travels, exploring global flavors and keeping detailed diaries, to her Top Chef culinary adventures with the world's most notable chefs, she is always asking: "How can I bring this dish home to my own kitchen?" Her goal is to make fabulous recipes using accessible ingredients and smart, simple cooking techniques for successful family meals and easy entertaining. From Bloody Mary Eggs to Christmas Brisket Fried Rice; from Summer Vegetable Salad with Charred Lime Vinaigrette to Banana-Cardamom Upside Down Cake with Salty Caramel, there is a recipe for everyone in the family. Simmons also shares ingredient tips, cooking techniques, and many informative "Snippets," as well as personal and behind-the-scenes stories that will appeal to fans and food lovers everywhere.

    That's the premise of this book: how to cook what Zen Buddhists call "the supreme meal"—life. It has to be nourishing, and it has to be shared. And we can use only the ingredients at hand. Inspired by the thirteenth-century manual of the same name by Dogen, the founder of the Japanese Soto Zen tradition, this book teaches us how we can "enlarge the family we're feeding" if we just use some imagination. Bernie Glassman founded Greyston Bakery in Yonkers, New York, in 1982 to employ those whom other companies deem unemployable—the homeless, ex-cons, recovering addicts, low-skill individuals—with the belief that investing in people, and not just products, does pay. He was right. Greyston has evolved into an $8 million-a-year business with clients all over New York City. It is the sole supplier of brownies to Ben & Jerry's Ice Cream, and has even sold cakes to the White House. But financial profit is only one of two bottom lines that Greyston is committed to. The other one is social impact, and this goal is certainly being met. The bakery enterprise has led to the creation of the Greyston Foundation, an integrated network of organizations that provide affordable housing, child care, counseling services, and health care to families in the community. Using entrepreneurship to solve the problems of the inner city, Greyston has become a national model for comprehensive community development. Its giving back is more than just sloughing off a percentage of its profits and donating it to charity; it's about working with the community's needs right from the beginning—bringing them from the margins to the core. As its company motto goes, "We don't hire people to bake brownies. We bake brownies to hire people." This book is as much a self-manual as a business manual, addressing such concepts as    • Beginner's mind    • The Middle Way of Sustainability    • The "hungry ghosts" of Buddhism as a picture of all humanity    • Working with our faults    • Indra's Net and the interconnectedness of life    • Leaving no trace

    You'll get to enjoy dozens of delectable dishes, such as: Thai Fried Rice Cacio e Pepe Charred Brussels Sprouts Harissa Roasted Potatoes Cape Malay Chicken Curry And even Central Mexican Guacamole and Israeli Hummus -- classics with a twist! Organized by type of dish--from salads, soups, grains, and vegetable sides to simple dinners and 21st-century desserts--this cookbook will deliver big flavors fast and change the way you cook forever. Welcome to the new home cooking. Welcome to Milk Street.