Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

    This irreverent and intelligent expose brings sanity and good sense to one of life's great pleasures." ―Steven Pinker, author of Angels of Our Better NatureNever before have we had so much information available to us about food and health. There’s GAPS, paleo, detox, gluten-free, alkaline, the sugar conspiracy, clean eating... Unfortunately, a lot of it is not only wrong but actually harmful. So why do so many of us believe this bad science?Assembling a crack team of psychiatrists, behavioural economists, food scientists and dietitians, the Angry Chef unravels the mystery of why sensible, intelligent people are so easily taken in by the latest food fads, making brief detours for an expletive-laden rant. At the end of it all you’ll have the tools to spot pseudoscience for yourself and the Angry Chef will be off for a nice cup of tea – and it will have two sugars in it, thank you very much.

    The book documents the adverse environmental effects caused by the indiscriminate use of pesticides. Carson accused the chemical industry of spreading disinformation, and public officials of accepting the industry's marketing claims unquestioningly.The book appeared in September 1962 and the outcry that followed its publication forced the banning of DDT and spurred revolutionary changes in the laws affecting our air, land, and water. Carson’s book was instrumental in launching the environmental movement.

    She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health.For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease?In this captivating, vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias, and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma.With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat—including saturated fat—is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk, and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.

    of the Americas set in motion a transformation of food cultures around the world, this look at the five-hundred-year revolution in food history explains how Europeans, Americans, and Asians came to eat what they eat today.

    Or, at least, you'll flick through these pages and find recipes so inviting that you'll head straight for the kitchen: roast garlic and tomato soup, uplifting chilli-lemon spaghetti, charred leek lasagne, squash skillet pie, spicy fish finger sandwiches or burnt-butter brownies. It's the kind of cooking you can do a little bit drunk. It's the kind of cooking that is probably better if you've got a bottle of wine open, and a hunk of bread to mop up the sauce.But if you sit down with this book and a cup of tea (or that glass of wine), you'll also discover that it's an annotated list of things worth living for: a manifesto of moments worth living for. Because there was a time when, for Ella Risbridger, the world had become overwhelming. Sounds were too loud, colours were too bright, everyone moved too fast. One night she found herself lying on her kitchen floor, wondering if she would ever get up - and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet, and made her want to be alive.This is a cookbook to make you fall in love with the world again

    At the same time, she can't shake the fact that she is the daughter of two back-to-the-land hippies who taught her to love nature and eat vegetables. Ambivalent about repeating her parents' disastrous mistakes, yet drawn to the idea of backyard self-sufficiency, Carpenter decided that it might be possible to have it both ways: a homegrown vegetable plot as well as museums, bars, concerts, and a twenty-four-hour convenience mart mere minutes away. Especially when she moved to a ramshackle house in inner city Oakland and discovered a weed-choked, garbage-strewn abandoned lot next door. She closed her eyes and pictured heirloom tomatoes, a beehive, and a chicken coop.What started out as a few egg-laying chickens led to turkeys, geese, and ducks. Soon, some rabbits joined the fun, then two three-hundred-pound pigs. And no, these charming and eccentric animals weren't pets; she was a farmer, not a zookeeper. Novella was raising these animals for dinner. Novella Carpenter's corner of downtown Oakland is populated by unforgettable characters. Lana (anal spelled backward, she reminds us) runs a speakeasy across the street and refuses to hurt even a fly, let alone condone raising turkeys for Thanksgiving. Bobby, the homeless man who collects cars and car parts just outside the farm, is an invaluable neighborhood concierge. The turkeys, Harold and Maude, tend to escape on a daily basis to cavort with the prostitutes hanging around just off the highway nearby. Every day on this strange and beautiful farm, urban meets rural in the most surprising ways.For anyone who has ever grown herbs on their windowsill, tomatoes on their fire escape, or obsessed over the offerings at the local farmers' market, Carpenter's story will capture your heart. And if you've ever considered leaving it all behind to become a farmer outside the city limits, or looked at the abandoned lot next door with a gleam in your eye, consider this both a cautionary tale and a full-throated call to action. Farm City is an unforgettably charming memoir, full of hilarious moments, fascinating farmers' tips, and a great deal of heart. It is also a moving meditation on urban life versus the natural world and what we have given up to live the way we do.(jacket)

    But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated.

    Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience -- over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort.This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion.Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking.

    If your version of the keto diet includes a Diet Coke, low-carb beer, or the occasional chocolate-covered protein bar, The DIRTY, LAZY, KETO Cookbook is your roadmap for results. Bestselling author Stephanie Laska explains her flexible, honest, and real-world approach to losing weight with the keto diet and inspires you to cook your way to weight loss, maintenance, and beyond whether you’re a beginner or experienced keto veteran. Including 100 recipes that are under 10 net carbs per serving, The DIRTY, LAZY, KETO Cookbook presents affordable, traditional, and most importantly recognizable recipes to guide you on your weight loss journey. All of the ingredients can be found at discount grocery stores—nothing fancy here! Within these relatable and unique recipes there are meals for picky eaters, fancier meals for guests, and some that are vegetarian “ish” (don’t contain meat, but may contain dairy or eggs). And with simple, stress-free instructions that require no cooking experience, there’s no excuse not to cook. The DIRTY, LAZY, KETO Cookbook empowers you to keto your own way. The recipes in this judgement-free cookbook support you on your unique path to realistic and sustainable weight loss, not perfection.

    Quitting sugar is a way of living without processed food and eating what our grandparents used to before the crappy food and the modern diseases. With her bestselling book, I Quit Sugar , Sarah Wilson helped hundreds of thousands of Australians to kick the habit. In I Quit Sugar for Life , Sarah shows you how to be sugar-free forever. Drawing on extensive research and her own tried and tested methods, Sarah has designed specific programs and recipes to help both families and solo cookers:* banish cravings and deal with lapses by eating good fats and protein* maximise nutrition with veggies* exercise less for better results* detox safely... without the fads!* eat sustainably and ethically - at home and out 'n' about* live with flow and less fuss* cook sugar-free: 148 desserts, cakes, kids' lunchbox fillers, comfort dinners and tote-able breakfast and lunches. I Quit Sugar for Life is not just about kicking a habit; it's a complete wellness philosophy for your healthiest, calmest, happiest self."I Quit Sugar For Life shows how to sustain a refinement-free lifestyle without feeling - and this is crucial - that you're missing out." Sydney Morning Herald

    But advice on what to do about it largely begins and ends with the admonition to "eat local or "eat organic." Fair Food is an enlightening and inspiring guide to changing not only what we eat, but how food is grown, packaged, delivered, marketed, and sold. Oran B. Hesterman shows how our system's dysfunctions are unintended consequences of our emphasis on efficiency, centralization, higher yields, profit, and convenience--and defines the new principles, as well as the concrete steps, necessary to restructuring it. Along the way, he introduces people and organizations across the country who are already doing this work in a number of creative ways, from bringing fresh food to inner cities to fighting for farm workers' rights to putting cows back on the pastures where they belong. He provides a wealth of practical information for readers who want to get more involved.

    This is the winning system of "Fix, Freeze, Feast," a cookbook that has already attracted an enthusiastic following among busy families. Millions of shoppers save money by buying groceries in bulk - trays of boneless chicken breasts, pairs of flank steaks, flats of ripe tomatoes. But savings can quickly turn to losses if those bulk quantities spoil in the refrigerator or lie forgotten - unlabeled and unrecognizable under lays of ice crystals - in the back of the freezer. In the new paperback edition of "Fix, Freeze, Feast," authors Kati Neville and Lindsay Tkacsik offer a complete system for taking full advantage of bulk purchasing and advance preparation to ensure no food is ever wasted. They show how easy it is to get organized, prepare ahead, and be ready to put healthful, satisfying meals on the dinner table (or breakfast table, or even brunch table!) at a moment's notice. Theirs is a cookbook price-conscious shoppers will love and warehouse club members shouldn't be without. Cooks will find 125 delicious, healthful recipes to choose from Each one includes directions for dividing, preparing, and storing raw ingredients; a second set of simple direction is included for thawing, cooking, and enjoying the food. Designed for the way people cook today, "Fix, Freeze, Feast" meals are lighter and fresher than traditional bulk-cooking recipes, with a focus on simple stews and stir-fries, quick grilled or broiled main courses, and popular ethnic meals such as Beef Fajitas and Cashew Chicken Stir-Fry. "Fix, Freeze, Feast," also includes ready-to-bake cookie doughs, soups, side dishes, smoothies, and snacks. With these innovative techniques and recipes, dinner is always in the freezer!

    This is the original book compilation of Foxfire material which introduces Aunt Arie and her contemporaries and includes log cabin building, hog dressing, snake lore, mountain crafts and food, and "other affairs of plain living."

    Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.