This surprising, unbiased book tells the truth about a condition that has clearly become a hidden epidemic in this country. Stop Prediabetes Now is one of the most important books to be published in a very long time."-Ann Louise Gittleman, Ph.D., C.N.S., New York Times bestselling author of The Fat Flush Plan and The Fast Track Detox Diet"In this important and timely book, Jack Challem and Dr. Ron Hunninghake explain what most doctors can't-that type 2 diabetes and prediabetes can actually be reversed and eliminated by eating properly, exercising, and controlling weight. The authors have demystified diabetes and made the solution clear and accessible to everyone. If everyone followed the advice in Stop Prediabetes Now, we would have a much healthier world."-Mark Liponis, M.D., Corporate Medical Director, Canyon Ranch, and author of UltraLongevity"Diabetes and prediabetes are nutritional diseases, and the best way to prevent and reverse them is through nutrition. Once again, Jack Challem shows that he's ahead of the curve with practical advice for improving eating habits and taking nutritional supplements."-Ronald L. Hoffman, M.D., author of How to Talk to Your Doctor"Prediabetes has become a modern epidemic, about to overshadow every other health problem. Jack Challem and Dr. Ron Hunninghake have pieced together the research and clinical experience to create an easy-to-follow plan that everyone can use to prevent and reverse prediabetes and diabetes and their devastating health consequences. This is a must-read for anyone who wants to stay healthy and alive."-Marcus Laux, N.D., editor of Dr. Marcus Laux's Naturally Well Today newsletter"The epidemics of prediabetes and overweight are having catastrophic health consequences. This book provides the solution, with detailed yet easy-to-follow advice on eating, taking supplements, and engaging in more physical activity. By preventing and reversing prediabetes and overweight, we'll save billions of dollars-and millions of lives."-Fred Pescatore, M.D., author of The Hamptons Diet

    The New Keto-Friendly South Beach Diet combines the good fats and healthy carbs of the world-famous heart-healthy program with the advanced nutrition science of keto-all in a doctor-approved plan that is easier than strict keto diets.The original South Beach Diet defined the cutting edge of healthy weight loss. Now the creator of the classic plan combines his signature diet with the latest, most cutting-edge advances in healthy eating that are the basis for the ketogenic diet. With a new emphasis on good carbs, healthy fats, and quality proteins, The New Keto-Friendly South Beach Diet takes the powerful fundamentals of the original South Beach Diet and adds the fat-burning principles of keto. Dr. Arthur Agatston cuts through the confusion around keto and low carb diets and gives readers a step-by-step 28-day eating plan that increases satisfaction, decreases appetite, and makes it easy to lose weight and keep it off. He also explains why strict ketosis is not necessary to achieve results; the effectiveness of intermittent fasting; and the relationship between yo-yo-dieting and sugar addiction.This plan offers the benefits of keto and low carb without the pitfalls. As this new book reveals, you can boost your metabolism and put your body safely into fat-burning mode with a diet that's more flexible and more sustainable than traditional keto. And that's not all: in addition to long-term weight loss, the South Beach Keto-Friendly plan can boost mental sharpness, reduce inflammation and pain, increase your energy, and improve diabetes and heart health. Includes around 100 recipes, full-color photos, and an easy-to-follow 28-day meal plan.

    Recipes to enjoy with friends and family during fine summer evenings and lazy weekends.

    And for 365 days, from January 1 to December 31st, he has photographed every nibble, entre, side dish, and snack, every slice of birthday cake, poached egg, mango pavlova, and bacon cheeseburger. Everything I Ate is Tucker's personal homage to food, and in a culture where food is so often the enemy, where so many of us seek to suppress our appetites and conceal our guilty pleasures, this curiously intimate food diary is an out-and-out celebration of the joys of eating. Arranged in chronological order and featuring short captions including date, time, food, place, and any company enjoyed, the photographs reveal one man's rituals and patterns (he has a brief love affair with a morning brioche, but it is his midnight bowl of cereal that really stands by him in the end). What exactly does this food play-by-play prove? The simple truth that personal data is extraordinarily universal. Here is a tribute to the ways in which food sustains us, connects us, and makes us human. With 2500 color images packed into nearly 500 pages (and too many calories to count), Everything I Ate is a fast-paced ride through one man's year-long culinary adventure.

    Now, critics, sports writers and fans across America are cheering The NEW Thinking Man's Guide to Pro Football as the worthy heir to Zimmerman's 1971 classic The Thinking Man's Guide to Pro Football, which Howard Cosell called "the best book of its kind I've ever read." Far more than a revision, The NEW Thinking Man's Guide to Pro Football is virtually a brand-new book (in 1984) prompted by, as Zimmerman writes in his introduction, "a whole new generation of players and coaches (who have) given rise to a new set of reflections about a world that is ever changing." Zimmerman examines positions, tactics, the great players and moments of peak performance, football scouting, broadcasting, minor leagues, the rule changes of the pst decade and how they have inspired new playing stategies (crisply illustrated with diagrams). And with characteristic verve, insight and no-nonsense prose, Zimmerman pays close attention to the effect of football''s pounding nose-to-nose competition on the everyday player's personality.

    Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you? JUST FOOD does for fresh food what Fast Food Nation (Houghton Mifflin, 2001) did for fast food, challenging conventional views, and cutting through layers of myth and misinformation. For instance, an imported tomato is more energy-efficient than a local greenhouse-grown tomato. And farm-raised freshwater fish may soon be the most sustainable source of protein. Informative and surprising, JUST FOOD tells us how to decide what to eat, and how our choices can help save the planet and feed the world.

    The ability to create dishes that are utterly sublime and turn them out at breakneck pace while simultaneously juggling kitchen crises, coddling demanding patrons, and managing overworked staff is what defines a four-star chef. In The Fourth Star, award-winning author Leslie Brenner goes inside those swinging doors to explore the realities behind Daniel, capturing the dramas that arise in the insular, high-pressure milieu of a world-class kitchen. New York’s food establishment had been stunned when Daniel Boulud’s newly opened flagship restaurant was awarded only three stars from the New York Times. From that moment on, it became Boulud’s unspoken mission to regain the four-star rating that he’d previously garnered during his tenure at Le Cirque and then at his own first restaurant. That he was striving to do all this on an unprecedented scale, turning out nearly four hundred meals in a few short hours of service—meals that had to be absolutely perfect every time—made this goal all the more ambitious.Brenner paints a portrait of a remarkable French chef at a pivotal moment of his career, as Boulud relentlessly drives his staff to the peak of excellence. The Fourth Star provides full access to every aspect of Daniel, investigating everything from the maître d’s table assignment policies to the internecine politics of advancing up the culinary ladder.Filled with delectable, undercover details and moving personal drama, Brenner’s chronicle is an addictive read about the inner workings of a super-lative restaurant. The Fourth Star is destined to satisfy restaurant lovers, professional cooks, and armchair chefs alike.

    Biography. Across America, people are escaping fluorescent-lit grocery store aisles to rediscover the fresh, seasonal offerings of the farmers' market. A new and thriving culture has sprung up as thousands gather each weekend to pinch, poke, smell, and probe the produce-and at times each other. Who knew that buying peaches and eggplants could be such fun? Mike Madison, who raises organic flowers, melons, olives, and apricots, has been setting up at these markets for over twenty years. With keen observations and sly wit, Madison presents a series of essays and vignettes that introduce us to the characters who make our food, the economy that produces it, and the spirit that has placed farmers' markets among the fastest growing movements in the country.

    In his first ever book, acclaimed Financial Times restaurant critic (and former restaurateur) Nicholas Lander reveals everything you ever wanted to know about the highs and lows of the restaurant business. Every story is fascinating, different, and has something to tell about the creation of a successful restaurant, from finding the right location to deciding what kind of food to serve. Engaging, erudite and packed with insights, the book is a must-read for anyone interested in food – especially, of course, anyone who's ever dreamed of opening a restaurant.

    The McDonaldization of Society, Revised New Century Edition discusses how McDonaldization and the broader process of globalization (in a new Chapter 8), are spreading more widely and more deeply into various social institutions such as education, medicine, the criminal justice system, and more. This Revised New Century Edition provides many new, relevant examples from recent events and contemporary popular culture, including the ever-increasing global proliferation of McDonald′s and other fast food franchises, shopping malls, and similar commercial entities. Their impact is examined in the post-September 11, 2001 era.

    Even non-gardeners will find this book of essays a source of profound pleasure, for Raver is a writer who transcends her subject even as she illuminates it, writing with such passion, wisdom and stylishmess that her book will enchant anyone who reads it.

    It presents and discusses specific legal cases concerned with the multitude of issues facing the public school system-including teaching diverse student populations, teacher rights, and the role of the Federal government. There are over 1300 citations and excerpts of school law cases.

     Indulgent dessert creations that are as spectacular in taste as they are in presentation. Unabashedly rich homey favorites, mouthwatering American classics, to-die-for chocolate delicacies, fabulous special occasion sweets, and festive holiday treasures. Star-studded sweet treats from such celrbrities as Jamie Lee Curtis, Eric McCormack, and Katie Couric. Sandra offers a special chapter of inspiring menus, creative tablescapes, and entertaining hints to make celebrating every occasion a snap! Helpful Semi-Homemade hints and tips ensure success. All-new bonus chapters feature shortcut cookies, light and healthful treats, and dazzling dessert gifts with amazing packaging and wrapping ideas for a "wow!" presentation. Beautiful photo of finished food with every recipe plus hundreds of how-to photos to ensure success

    Poignant offbeat observations on learning to farm by trial and error punctuate the story of her quest to find a permanent home for herself and her livestock: chickens, geese, sheep, ducks, rabbits, a goat, and a turkey. Alone and on a shoestring budget, Woginrich takes on cranky neighbors and small-town politics without ever losing her trademark humility or comedic style.

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.