A number of ethical issues related to stem cells that spark debates are discussed, including risky treatments, cloning and embryonic stem cells. The author breaks new ground in a number of ways such as by suggesting reforms to the FDA, providing a new theory of aging based on stem cells, and including a revolutionary Stem Cell Patient Bill of Rights. More generally, the book is your guide to where the stem cell field will be in the near future as well as a thoughtful perspective on how stem cell therapies will ultimately change your life and our world.Contents:Meet Your Stem CellsThe Types of Stem Cells and Their Clinical PotentialStem Cell Treatments: Applications and ObstaclesStem Cell Models: Past, Present, and FutureAll in the Family: An Insider's Tale of Two Stem Cells and a Black SheepAging: The Stem Cell ConnectionLaw and Order Stem CellsStem Cells for Profit: An Ethical SpectrumPatient Bill of Rights and Guide to Stem Cell TreatmentsAre We There Yet? How Stem Cells Might Work to Treat Specific DiseasesStem Cell Cosmetics: More Than Skin Deep?Stem Cell Tests for HumanityGetting Your Stem Cell Geek OnConclusion: The Future of Stem Cells
Readership: A wide range of readers: patients, scientists, biotech and big pharma people, students, investors, lawyers, employees of funding agencies such as the National Institute for Health (NIH) and the California stem cell agency, the US Food and Drug Administration (FDA), and researchers.
Keywords:Stem Cells;Stem Cell Treatments;Adult Stem Cells;Embryonic Stem Cells;Ips Cells;Stem Cell Tourism;Aging;Cancer;Medicine;Regenerative Medicine;Anti-AgingKey Features:Novel insider' guide to stem cells giving people an exciting look into the world of stem cells and stem cell researchTackles practical issues related to stem cell treatments including cosmetics and sports medicine, areas of intense interest to the publicWritten by a stem cell scientist and cancer survivor who can see health-related issues from both perspectives as patient and professorReviews:
“This is an opinionated but extremely knowledgeable introduction to the potentials and pitfalls of research in and applications of stem cells. The science is current, accessible, and well presented, but the best aspect of the book is its focus on ethical considerations associated with stem cell research. This is a fascinating book on important scientific, medical and consumer issues.”CHOICE
In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.
Robert Lustig’s 90-minute YouTube video “Sugar: The Bitter Truth”, has been viewed more than three million times. Now, in this much anticipated book, he documents the science and the politics that has led to the pandemic of chronic disease over the last 30 years.
In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.
To help us lose weight and recover our health, Lustig presents personal strategies to readjust the key hormones that regulate hunger, reward, and stress; and societal strategies to improve the health of the next generation. Compelling, controversial, and completely based in science, Fat Chance debunks the widely held notion to prove “a calorie is NOT a calorie”, and takes that science to its logical conclusion to improve health worldwide.
In just 24 sessions of one hour or less, you’ll learn how to build complete, reliable, and modern Windows applications with Microsoft® Visual Basic® 2015. Using a straightforward, step-by-step approach, each lesson builds on what you’ve already learned, giving you a strong foundation for success with every aspect of VB 2015 development.
Notes present interesting pieces of information.
Tips offer advice or teach an easier way to do something.
Cautions advise you about potential problems and help you steer clear of disaster.
Learn How To
Master VB 2015 by building a complete feature-rich application Navigate VB 2015 and discover its new shortcuts Work with objects, collections, and events Build attractive, highly-functional user interfaces Make the most of forms, controls, modules, and procedures Efficiently store data and program databases Make decisions in code Use powerful object-oriented techniques Work with graphics and text files Manipulate filesystems and the Registry Add email support Create efficient modules and reusable procedures Interact effectively with users Write code to preview and print documents Debug with VB 2015’s improved breakpoint features Distribute your software
Download all examples and source code presented in this book from informit.com/title/9780672337451 as they become available.
Who Should Read This Book
Those who have little or no programming experience or who might be picking up Visual Basic as a second language.
Description: Changing the startup form's name in a VB WinForms app does not update the "Startup form" #4517
Explanation: In the latest Visual Basic update on GitHub, Microsoft accidentally introduced a significant bug that you should be aware of. In the Visual Basic project properties dialog on one of the tabs (Application), is a drop down box for selecting the "startup object". This can be either a Main method or a System.Windows.Forms instance (or System.Windows.Window for WPF). When you do a rename on a form (say from the code editor in source or from the solution explorer) currently set as the startup form the rename doesn't cascade to the startup object project property cause the project to enter an invalid state where the user must now manually reset this project property from the now nonexistent Form to the new name. This is a huge annoyance.
The fix for the bug (until Microsoft addresses) can be found here:
Few entrepreneurs can claim to have radically changed the way we live, and Ray Kroc is one of them. His revolutions in food-service automation, franchising, shared national training, and advertising have earned him a place beside the men and women who have founded not only businesses, but entire empires. But even more interesting than Ray Kroc the business man is Ray Kroc the man. Not your typical self-made tycoon, Kroc was fifty-two years old when he opened his first franchise. In Grinding It Out, you'll meet the man behind McDonald's, one of the largest fast-food corporations in the world with over 32,000 stores around the globe.
Irrepressible enthusiast, intuitive people person, and born storyteller, Kroc will fascinate and inspire you on every page.
The creator of the 100 Days of Real Food blog draws from her hugely popular website to offer simple, affordable, family-friendly recipes and practical advice for eliminating processed foods from your family's diet.
Inspired by Michael Pollan's In Defense of Food, Lisa Leake decided her family's eating habits needed an overhaul. She, her husband, and their two small girls pledged to go 100 days without eating highly processed or refined foods—a challenge she opened to readers on her blog.
Now, she shares their story, offering insights and cost-conscious recipes everyone can use to enjoy wholesome natural food—whole grains, fruits and vegetables, seafood, locally raised meats, natural juices, dried fruit, seeds, popcorn, natural honey, and more.
Illustrated with 125 photographs and filled with step-by-step instructions, this hands-on cookbook and guide includes:Advice for navigating the grocery store and making smart purchases Tips for reading ingredient labels 100 quick and easy recipes for such favorites as Homemade Chicken Nuggets, Whole Wheat Pasta with Kale Pesto Cream Sauce, and Cinnamon Glazed Popcorn Meal plans and suggestions for kid-pleasing school lunches, parties, and snacks "Real Food" anecdotes from the Leakes' own experiences A 10-day mini starter-program, and much more.
API Design for C++ explores often overlooked issues, both technical and non-technical, contributing to successful design decisions that product high quality, robust, and long-lived APIs. It focuses on various API styles and patterns that will allow you to produce elegant and durable libraries. A discussion on testing strategies concentrates on automated API testing techniques rather than attempting to include end-user application testing techniques such as GUI testing, system testing, or manual testing. Each concept is illustrated with extensive C++ code examples, and fully functional examples and working source code for experimentation are available online.
This book will be helpful to new programmers who understand the fundamentals of C++ and who want to advance their design skills, as well as to senior engineers and software architects seeking to gain new expertise to complement their existing talents. Three specific groups of readers are targeted: practicing software engineers and architects, technical managers, and students and educators.The only book that teaches the strategies of C++ API development, including design, versioning, documentation, testing, scripting, and extensibility. Extensive code examples illustrate each concept, with fully functional examples and working source code for experimentation available online.Covers various API styles and patterns with a focus on practical and efficient designs for large-scale long-term projects.
With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.
From the Hardcover edition.
More than 260 detailed line drawings help readers identify a wide range of plants -- many of which are suited for cooking by following the more than thirty recipes included in this book. There are literally hundreds of plants readily available underfoot waiting to be harvested and used either as food or as a potential therapeutic. This book is both a field guide to nature's bounty and a source of intriguing information about the plants that surround us.
“The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm
You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices.
Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price.
But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.
This revised and expanded third edition brings the volume up to date on recent changes in the industry, including:
—the emergence and dominance of companies such as Creative Artists Agency and Wasserman Media Group
—high-profile cases of agent misconduct, principally Josh Luchs, whose agent certification was revoked by the NFLPA
—legal challenges against the NCAA that may fundamentally change the definition of amateurism
—changes to agent regulations resulting from new collective bargaining agreements in all of the major professional sports
—evaluation of the effectiveness of the Uniform Athlete Agents Act (2000) to regulate agent conduct
—issues faced by the increasing number of agents representing athletes who work abroad as well as athletes from abroad who work in the United States.
Whether aspiring sports agent, lawyer, athlete seeking an agent, or simply interested in understanding the world of sports representation, the reader will find in The Business of Sports Agents the most comprehensive overview of the industry as well as a straightforward analysis of its problems and proposed solutions.
In 1974, Mollie Katzen hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes for vegetarian dishes inspired by those she and fellow cooks served at their small restaurant co-op in Ithaca, NY. Several iterations and millions of copies later, the Moosewood Cookbook has become one of the most influential and beloved cookbooks of all time—listed by the New York Times as one of the best-selling cookbooks in history, inducted into the James Beard Award Cookbook Hall of Fame, and coined a Cookbook Classic by the International Association of Culinary Professionals. Mollie’s Moosewood Cookbook has inspired generations to fall in love with plant-based home cooking, and, on the fortieth anniversary of that initial booklet, continues to be a seminal, timely, and wholly personal work. With a new introduction by Mollie, this commemorative edition will be a cornerstone for any cookbook collection that long-time fans and those just discovering Moosewood will treasure.
Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.
The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.
From the Hardcover edition.
Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.
Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times.
This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes—including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread—and updates and refines original recipes reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.
Praise for Sandor Ellix Katz and his books:
“The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.”—Deborah Madison, author of Local Flavors
“Sandor Katz has proven himself to be the king of fermentation.”—Sally Fallon Morell, President, The Weston A. Price Foundation
“Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century.”—Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land
“The fermenting bible.” — Newsweek
“In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.” — Grist
- Angela Birchall, School of Media, Music & Performance, Salford University
This is your complete guide to studying and succeeding in the creative industries. This book takes you through the history, trends, products and markets of the creative industries, showing how success depends on a mix of ideas, tactics and talent.
When understanding social networks and cultural economy is just as important as hands-on skills or an entrepreneurial spirit, Introducing the Creative Industries shows you how to use theories, concepts and practical skills to get ahead in their course and professional life. Creatively imagined and beautifully written, this book:
Interweaves theoretical concepts and professional practice on every page Uses cultural economy to teach the essential concepts and thinkers Integrates case studies from fashion and gaming to journalism and music Teaches strategies for navigating the links between skills, industries, creativity and markets.
This book shows you how to spot opportunities and use your knowledge and savvy to take kickstart your career in this fast-moving industry. It is an essential guidebook for students of creativity in media and communication, design, creative industries and business.
This healthy eating cookbook has more than 100 simple, delicious recipes from the Oz Family collection, including pastas, soups, sandwiches, entrees, smoothies, and desserts, such as Mehmet's favorite birthday “Almost German Chocolate Cake", Daphne's special " Glazed Acorn Squash with Savory Seeds,”, and the Oz family’s “Coconut-Crusted Chicken". The book offers helpful advice on cooking healthy meals for the whole family, pantry stocking, and smart shopping, as well as nutrition tips and health insights from Dr. Oz. Whether you are looking to eat healthier, more delicious meal, or simply get a glimpse into the Oz family lifestyle, The Oz Family Kitchen is an essential tool you’re looking for.
From the Hardcover edition.
This sweeping account begins in the 19th century, with the discovery of nuclear fission, and continues to World War Two and the Americans’ race to beat Hitler’s Nazis. That competition launched the Manhattan Project and the nearly overnight construction of a vast military-industrial complex that culminated in the fateful dropping of the first bombs on Hiroshima and Nagasaki.
Reading like a character-driven suspense novel, the book introduces the players in this saga of physics, politics, and human psychology—from FDR and Einstein to the visionary scientists who pioneered quantum theory and the application of thermonuclear fission, including Planck, Szilard, Bohr, Oppenheimer, Fermi, Teller, Meitner, von Neumann, and Lawrence.
From nuclear power’s earliest foreshadowing in the work of H.G. Wells to the bright glare of Trinity at Alamogordo and the arms race of the Cold War, this dread invention forever changed the course of human history, and The Making of The Atomic Bomb provides a panoramic backdrop for that story.
Richard Rhodes’s ability to craft compelling biographical portraits is matched only by his rigorous scholarship. Told in rich human, political, and scientific detail that any reader can follow, The Making of the Atomic Bomb is a thought-provoking and masterful work.
It includes examples for most key documents such as the terms of reference, business case and project plan. It addresses team building and good communications. It covers the typical project stages with helpful lists of applicable tasks and deliverables, which effectively provides a blueprint for planning an entire project.
This up-to-date primer covers all key trends in project management including a chapter on Agile Project Management.
If you're a first time project manager, let this book take you through the essential project stages in easy steps, and take note of the applicable tasks and deliverables.
If you're an experienced project manager, this book provides a valuable source of inspiration for making projects run smoothly and satisfactorily. Covering risk-management together with insights on how to plan, lead, organize and control a project - simply a fountain of knowledge!
The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion.
Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers.
In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.
Praise for Sous Chef
“This is excellent writing—excellent!—and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s.”—Gabrielle Hamilton
“[Michael] Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’”—The New York Times Book Review
“A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.”—Anthony Bourdain
“A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant.”—USA Today
“Vibrantly written.”—Entertainment Weekly
“Sizzling . . . Such culinary experience paired with linguistic panache is a rarity.”—The Daily Beast
“Reveals the high-adrenaline dance behind your dinner.”—NPR
From the Trade Paperback edition.
Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these, and other, critical society-wide, health-related problems. With his signature command of both science and straight talk, Gary Taubes delves into Americans' history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup. He explains what research has shown about our addiction to sweets. He clarifies the arguments against sugar, corrects misconceptions about the relationship between sugar and weight loss; and provides the perspective necessary to make informed decisions about sugar as individuals and as a society.
From the Hardcover edition.
The long-awaited third edition of this bestselling introduction to assembly language has been completely rewritten to focus on 32-bit protected-mode Linux and the free NASM assembler. Assembly is the fundamental language bridging human ideas and the pure silicon hearts of computers, and popular author Jeff Dunteman retains his distinctive lighthearted style as he presents a step-by-step approach to this difficult technical discipline.
He starts at the very beginning, explaining the basic ideas of programmable computing, the binary and hexadecimal number systems, the Intel x86 computer architecture, and the process of software development under Linux. From that foundation he systematically treats the x86 instruction set, memory addressing, procedures, macros, and interface to the C-language code libraries upon which Linux itself is built.Serves as an ideal introduction to x86 computing concepts, as demonstrated by the only language directly understood by the CPU itself Uses an approachable, conversational style that assumes no prior experience in programming of any kind Presents x86 architecture and assembly concepts through a cumulative tutorial approach that is ideal for self-paced instruction Focuses entirely on free, open-source software, including Ubuntu Linux, the NASM assembler, the Kate editor, and the Gdb/Insight debugger Includes an x86 instruction set reference for the most common machine instructions, specifically tailored for use by programming beginners Woven into the presentation are plenty of assembly code examples, plus practical tips on software design, coding, testing, and debugging, all using free, open-source software that may be downloaded without charge from the Internet.
Clean Eating Is Easy. Now Clean Meal Planning Is, Too.
The beauty of eating clean is that it just makes sense--fresh, whole foods are by nature delicious and nutritious. If only deciding what to cook for breakfast, lunch, and dinner were as simple.
Now it is, with a 28-day meal plan developed by the creators of New York Times bestsellerClean Eating Made Simple. In these pages, you'll find:
• Weekly menus of breakfast, lunch, and dinner recipes--even snacks and dessert
• Grocery shopping lists and the exact amounts you'll need to buy for the week. No waste!
• Prep ahead tips to make a week's worth of cooking completely doable.
These 150 recipes prove that when you consume the best ingredients in sensible amounts, you don't need to take extreme measures to cut fat, calories, and sugar. It's never been easier to start and stick to clean eating--and clean your plate in the process.
Recipes include: Eggs Poached in Spicy Tomato Sauce * Beef and Goat Cheese Quesadillas * Vietnamese Tofu Lettuce Wraps * Grilled Scallops with Mango Salsa and Grilled Zucchini * Braised Pork Loin with Dried Figs and Roasted Asparagus * Sausage, Lentil, and Kale Stew * Carrot Cake Cupcakes, and much more!
Recently known primarily to professional chefs, over the past decade the Vitamix blender has become one of the most sought after kitchen appliances in home kitchens. Now, Vitamix has created a gorgeous companion cookbook to help you enjoy the benefits of a whole foods diet. Here are more than 200 simple, scrumptious, easy-to-prepare recipes that use a blender—most taking less than thirty minutes.
The chefs at Vitamix believe that the only way to make lasting, healthy changes to your diet is to enjoy the food you eat. With The Vitamix Cookbook they’ve created mouthwatering food you’ll want everyday:breakfast and brunch, including smoothies, breakfast mains (muffins, breads and scones), pancakes, waffles, egg dishes soups and sides (amazingly, the Vitamix heats the soup while blending it, making it table ready in less than ten minutes!) entrees, including wraps and sandwiches, burgers, pizza, pasta, poultry, meat and seafood sauces and dressings drinks, including nut milks, juices, and even cocktails desserts, including sorbets, ice creams, milkshakes and baked desserts
Throughout The Vitamix Cookbook, you’ll find helpful sidebars with inspiring stories of people who have improved their health using their Vitamix, as well as tips for a nutritious whole foods diet.
Part One may change the way you look at your next meal. The section contains a host of helpful troubleshooting advice: health cocktails for common ailments, herbal teas, tonics, vitamin- and mineral-packed food combinations, and detailed data on the roles foods play in the optimum efficiency of specific bodily systems, functions, and overall health.
Part Two provides an easy-to-understand guide to fruits and vegetables. Each listing in this section presents a history of use, a buyer’s guide, therapeutic benefits, and nutrient information.
Part three contains easy-to-prepare recipes utilizing the “Foods That Heal.” Each recipe makes use of the freshest and most natural ingredients – ingredients that are not processed or altered by chemical preservatives, food colorings, or additives.
Both those looking to improve their health and those interested in taking an active role in enhancing their overall wellbeing will find this book interesting, informative, and full of common-sense suggestions for attaining good health through proper nutrition.
The answer may be to improvise! Improvisational actors make up scenes, dialog and entire plays on the spot. They work collaboratively in front of paying customers who expect to be entertained and amazed. Improv actors use no script, cannot predict what will happen next, and have no chance to go back or rewrite. They rely on their knowledge, practiced skills and their colleagues.
This book is the first to apply the improv methodologies of the theater to developing the business skills that are in high demand. Kat Koppett--a professional trainer, management consultant and professional actor-demonstrates to trainers and managers how they can effectively transfer improv training techniques to their day to day business environment.
Training to Imagine translates the theories and exercises of improv into straightforward and practical guidelines and training activities.
This book is written for trainers, HR personnel, managers and team leaders who are interested in increasing their tool kit, and enhancing the impact, fun and retention levels of their workshops. It assumes no previous experience with improvisation or performing, offers all the needed background and provides clear and practical instructions with a range of simple and effective exercises. Trainers and managers may find the book improves their own presentation and teaching skills.
In the 1930s, rockets were all the rage in Germany, the focus both of scientists hoping to fly into space and of the German armed forces, looking to circumvent the restrictions of the Treaty of Versailles. One of the key figures in this period was Wernher von Braun, an engineer who designed the rockets that became the devastating V-2. As the war came to its chaotic conclusion, von Braun escaped from the ruins of Nazi Germany, and was taken to America where he began developing missiles for the US Army. Meanwhile, the US Air Force was looking ahead to a time when men would fly in space, and test pilots like Neil Armstrong were flying cutting-edge, rocket-powered aircraft in the thin upper atmosphere.
Breaking the Chains of Gravity tells the story of America's nascent space program, its scientific advances, its personalities and the rivalries it caused between the various arms of the US military. At this point getting a man in space became a national imperative, leading to the creation of the National Aeronautics and Space Administration, otherwise known as NASA.
Unraveling the many myths and misconceptions surrounding America’s most iconic spirit, Bourbon Empire traces a history that spans frontier rebellion, Gilded Age corruption, and the magic of Madison Avenue. Whiskey has profoundly influenced America’s political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself.
Taking readers behind the curtain of an enchanting—and sometimes exasperating—industry, the work of writer Reid Mitenbuler crackles with attitude and commentary about taste, choice, and history. Few products better embody the United States, or American business, than bourbon.
A tale of innovation, success, downfall, and resurrection, Bourbon Empire is an exploration of the spirit in all its unique forms, creating an indelible portrait of both bourbon and the people who make it.
The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.
At 275 pounds, Audrey Johns was unhealthy and unhappy—until the day she vowed to give up the “fake food”—frozen “diet” meals, low-cal sodas, quick-to-make boxed foods—and taught herself to cook her favorites from scratch. In less than a year, Audrey mastered the kitchen and lost more than 150 pounds (more than half her body weight), going from a size 24 to a size 4—all while pinching pennies. Now Audrey shares her story, insights, and clean-eating recipes to help you slim down. Lose Weight by Eating includes more than 130 mouth-watering recipes for family favorites, including pasta, scones, nachos, meat loaf, and cookies—all bursting with flavor but with fewer than 500 calories per meal. Most recipes use simple and inexpensive Smart Swaps and are full of hidden vegetables that keep you feeling fuller longer, and all are picky-kid-friendly and spouse-approved.
Imagine losing 8 to 16 pounds the first week and 15 to 25 pounds a month eating skinny pizzas with only 125 calories per slice or 150-calorie cheesecake! Enjoy these delights and more:
• “Jelly Doughnut” French Toast • California Club Pizza • Veggie-Packed Lasagna
• Cheddar-Stuffed Turkey Burgers • Steak Fajitas • Skinny Watermelon Margaritas
• Chocolate Peanut Butter Dip with Fruit • Skinny Cheesecake with Raspberry Drizzle
Nutritious food doesn’t have to be boring, expensive, and difficult to make. Lose Weight by Eating is easy to follow because there are no rules, only goals you set for yourself. Complete with a handy six-week meal plan to keep you motivated, Lose Weight by Eating gives you the support and kitchen confidence you need to change your life, your body, and your health.
After years of thoughtless eating that led to weight gain and poor health, chef Marco Canora knew he had to make every day a good food day: a whole day in which every meal was full of healthy and delicious ingredients. But he wasn’t willing to give up flavor for health. Instead of dieting, he decided to make simple, natural recipes fit for a food lover’s palate.
Marco explains the secret powers of good-for-you ingredients (such as low-GI carbohydrates and alkaline-forming greens), and then builds them into recipes that are all about satisfaction, such as Amaranth Polenta with Tuscan Kale, Black Rice Seafood Risotto, Citrus-Spiked Hazelnut and Rosemary Granola, and Chickpea Crepe Sandwiches. He covers techniques to coax natural flavor out of dishes, including infusing seasoning into vegetable salads and pounding fresh herbs and spices into lean meats.
To make a lasting change in your diet, the food you eat has to be delicious. A Good Food Day is for people who love real food, and know that healthy and flavorful can go hand in hand.
Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables
From the Hardcover edition.
If you've wanted to eat like it matters but felt you couldn't afford it, Wildly Affordable Organic is for you. It's easy to think that "organic" is a code word for "expensive," but it doesn't have to be. With these ingenious cooking plans and healthy, satisfying recipes, Linda Watson reveals the incredible secret of how you can eat well every day--from blueberry pancakes for breakfast to peach pie for dessert--averaging less than two dollars a meal.
Get ready for wild savings! You'll discover how to:
Ease your family into a greener lifestyle with the 20-minute starter plan
Go organic on just 5 a day--or go thrifty and spend even less
Take advantage of your freezer and freeze your costs
Find the best deals at your local farmers' market or grocery store
Cook easy, scrumptious, seasonal dishes from scratch
Packed with tips for streamlining meals, from shopping and cooking to washing dishes, this book shows how sustainable living is within everyone's reach. Slow global warming with delicious dinners? Lose weight, save money, and save the polar bears at the same time? When you live the Wildly Affordable Organic way, it is possible! Join the movement to change the way you eat--and keep the change.
Dr. Olson discusses the nature of sound waves; explains the division of sound into scale patterns and the traditional method of notating them; describes the individual characteristics of all musical instruments currently in use (including the human voice); shows how the ears hear; discusses concert hall and recording studio acoustics, amplification systems, etc; describes the elements of sound reproduction systems from the telephone to the stereo record player; and concludes with a new chapter on the production, development, and potentialities of electronic music.
Under these broad headings, readers will find a close analysis of the way in which a violin produces sound; descriptions of carbon, crystal, dynamic, velocity, and unidirectional microphones; a comparison of the relative absorbency of 22 acoustic materials, building materials, and objects; a description of how music can be produced by a digital computer; and much, much more. Conductors will find suggestions on positioning their orchestras; performers will understand the dynamics of their instruments; recording engineers and acousticians will discover a remarkably comprehensive reference work; and music teachers, students, physicists, and enthusiasts in general will find easy access to a vast wealth of information.
Whole grains. Fresh fruits and vegetables. Lean, nutrient-rich fish. We all know the virtues of a well-balanced diet—of choosing foods that nourish our bodies and respect the environment—but as the world around us gets busier and more complicated, we also know how difficult it can be to prepare a wholesome, satisfying supper. With an emphasis on healthful natural foods, Moosewood Restaurant has operated successfully for more than thirty years and has been acclaimed as a driving force in the world of creative vegetarian cuisine. Now the Moosewood Collective goes back to basics with Moosewood Restaurant Simple Suppers to deliver fresh, imaginative, and quickly prepared dishes for the weeknight table that are also delicious and reliable.
Shortcut Chili. Creamy Lemon Pasta. Warm French Lentil Salad. Pine Nut–Crusted Fish. Mocha Sorbet. From soups and pastas made with just a few pantry essentials to crisp salads, stir-fries, sandwiches, and desserts, these easy-to-prepare recipes are brilliant as is. However, the folks at Moosewood realize that flexibility is the cornerstone of weeknight cooking, so you’ll find clever ingredient substitutions, alternative cooking methods, and serving suggestions alongside the recipes in Simple Suppers—it all depends on what’s in the fridge and what sounds appetizing at the moment. Make extra Fresh Tomato and Mozzarella Salad on Monday and toss leftovers with hot pasta for Tuesday’s supper. No onions for Black Beans with Pickled Red Onions? Try the beans over rice with Quick Avocado and Corn Salsa instead. The 175-plus recipes in Moosewood Restaurant Simple Suppers are as flexible as they are flavorful—the perfect go-to for a quick, healthy meal any day of the week, any time of year.
From the Hardcover edition.
Within the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and beguiling ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature an abundance of wild mushrooms.
The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism.
Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; and Jeremy, a former cook turned wild food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all.
Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a rollicking, character-driven tour through a world that is by turns secretive, dangerous, and tragically American.
Praise for The Mushroom Hunters
“A rollicking narrative . . . Cook [delivers] vivid and cinematic scenes on every page.”—The Wall Street Journal
“The Mushroom Hunters lends fresh, sharp illumination to a little-known but vigorously contested patch of gastronomic turf. . . . [It’s an] entertaining ramble through the woods with a group of ragtag characters.”—The Washington Post
“Like Susan Orlean in The Orchid Thief, Seattle author [Langdon] Cook shines a light on a shady subculture operating at the seam between wilderness and commerce. Like author Michael Pollan, he knows that every bite of food these days has a complex, often unsavory backstory. Like the late Hunter Thompson, he not only goes along for the ride with the shifty characters he’s writing about, but drives the getaway car. After reading The Mushroom Hunters, you’ll never look at a portobello the same way. . . . [A] beguiling, surprising book.”—The Seattle Times
“Not simply about mushrooms, this book examines human behavior, economics, food, society, and nature. In the end, readers will have learned a great deal about U.S. economic and social structures—all while being entertained and enlightened by stories of gastronomy and mushrooms. Highly recommended.”—Library Journal
“Intrepid and inspired.”—Publishers Weekly
“Uncultivated mushrooms are one of our last truly wild foods; it often takes truly wild and rough mushroom hunters to bring them to our table. Cook travels and hunts with them in a riveting, crazy undertaking, told in often-poetic prose.”—Shelf Awareness
From the Hardcover edition.
New Recipes * New Health Research * New Home Cures
With a New Foreword by Dr. Will Clower, CEO Mediterranean Wellness
“A practical, health-oriented book that everyone who wants to stay healthy and live longer should read.” —Patricia Bragg, N.D., Ph.D., author of Apple Cider Vinegar
“The essential book on vinegar—the number-one superfood of all time!” —Ann Louise Gittleman, Ph.D., author of The Fat Flush Plan
From Folk Medicine to 21st-Century Favorite—Discover the Amazing Powers of Vinegar!
Revised and updated, this comprehensive book draws on the latest scientific studies and interviews with top health researchers to reveal how apple cider and red wine vinegars—as well as balsamic, fruit, rice, and herb-infused vinegars—can help you stay healthy. You’ll also find proven home health cures, innovative cosmetic secrets, lively anecdotes, and environmentally friendly household hints—from making countertops sparkle to cleaning up kids and pets.
*Take advantage of vinegar’s natural therapeutic, antioxidant, and culinary virtues as this 5,000-year-old healer evolves in new uses and products—from sipping vinegars to home-cooked foods.
* Learn how vinegar helps lower the risk of heart disease, diabetes, obesity, cancer, and bone loss.
*Discover how vinegar’s acetic acid kills bacteria, and may help prevent tuberculosis and combat antibiotic-resistant superbugs.
* Create home cures to treat allergies, arthritis, toothaches, sunburn, swimmer’s ear, sore throat, and other pesky ailments.
…and discover much more in this invaluable resource to help you slim down, shape up, and enhance longevity!
“Vinegar is right there in your cupboard—waiting for you to open its health properties for you and your family. Cal Orey’s book can show you how.” —Dr. Will Clower, CEO Mediterranean Wellness
Jonathan Tepperman’s The Fix presents a very different picture. It identifies ten pervasive and seemingly impossible challenges—including immigration reform, economic stagnation, political gridlock, corruption, and Islamist extremism—and shows that, contrary to the general consensus, each has a solution, and not merely a hypothetical one. By taking a close look at overlooked success stories—from countries as diverse as Canada, Botswana, and Indonesia—Tepperman discovers practical advice for problem-solvers of all stripes, making a data-driven case for optimism in a time of crushing pessimism.
The Ethics of What We Eat explores the impact our food choices have on humans, animals, and the environment. Recognizing that not all of us will become vegetarians, Singer and Mason offer ways to make healthful, humane food choices. As they point out: You can be ethical without being fanatical.
Eating healthfully is a challenge for those with fast-paced lives. In The Vegetarian 5-Ingredient Gourmet, Nava Atlas pares meal preparation down to the essentials, using just a few high-quality ingredients in each delicious dish. Focusing on whole foods and fresh produce (with a little help from convenient natural sauces and condiments) she serves up a varied range of choices for everyday fare.
More than 250 recipes include soups, salads, and pastas; grain, bean, and soy entrees; wraps and sandwich fillings; simple side dishes; fruit-filled finales; and more. The full-flavored fare made from five ingredients or less includes Curried Red Lentil and Spinach Soup; Greek-Flavored Potato Salad; Black Bean Nachos Grandes; Baked Barbecue Tofu and Peppers; and Miniature Fresh Fruit Tarts. Filled with ingenious shortcuts and sprinkled with kitchen wisdom and tips throughout, The Vegetarian 5-Ingredient Gourmet also offers the reader dozens of menu suggestions to help make meal planning effortless.
From sophisticated (Mixed Greens with Pears, Cranberries, and Goat Cheese) to kid-friendly (Peanut Butter Noodles), here are recipes to suit every taste. Nava Atlas makes it simple for busy families or active singles to eat the kind of high-nutrient foods everyone needs and to enjoy the robust flavors everyone craves.
From the Trade Paperback edition.
This amazing 'non-locality' is more than just an abstract curiosity or paradox: it has entirely down-to-earth applications in cryptography, serving for example to protect financial information; it also has enabled the demonstration of 'quantum teleportation', whose infinite possibilities even science-fiction writers can scarcely imagine.
This delightful and concise exposition does not avoid the deep logical difficulties of quantum physics, but gives the reader the insights needed to appreciate them. From 'Bell's Theorem' to experiments in quantum entanglement, the reader will gain a solid understanding of one of the most fascinating areas of contemporary physics.
This book provides every necessary detail you need to start raising pigs immediately, from selecting the breed of your pigs to how they will be fed. You will learn the difference between pigs that are raised for meat and those that are used for disposal of compost or as pets.
You will learn how the process of home butchering and processing is completed and what you can do to start fitting and showing your pigs in competition. You will learn the ins and outs of the pig raising business, including the breeds you will encounter, the expectations of you by other pig farmers, and the details you need to see to when you purchase your first pigs.
You will learn how to start breeding your own pigs by creating a breeding herd and selecting the best of your pigs for breeding stock. Dozens of interviews with top pig farmers and experts from around the country have been gathered for this book and provide a detailed look at how the industry is run, including the management of a pig herd, the health care of your pigs, and the daily operations that must be completed in caring for your pigs, including day to day life, feeding the pigs, and their time both indoors and outdoors. If you are interested in the process of breeding and raising pigs, this book will provide every bit of information you need to get started.
Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
Dudes. So well intentioned when it comes to healthy eating, even as they fail epically in execution—inhaling a "salad" topped with fried chicken fingers or ordering their Italian hero on a whole wheat wrap (that makes it healthy, right?).
There are several issues with men going on diets. First, they seem to be misinformed about basic nutrition. They are also, generally, not excited about eating "health food." You can lead a dude to the salad bar, but you can’t make him choose lettuce.
Enter Serena Wolf—chef, food blogger, and caretaker of a dude with some less than ideal eating habits. As a labor of love, Serena began creating healthier versions of her boyfriend’s favorite foods and posting them on her blog, where she received an overwhelming response from men and women alike. Now, in The Dude Diet, Serena shares more than 125 droolworthy recipes that prove that meals made with nutrient-dense whole foods can elicit the same excitement and satisfaction associated with pizza or Chinese take-out.
The Dude Diet also demystifies the basics of nutrition, empowering men to make better decisions whether they’re eating out or cooking at home. Better still, each recipe is 100% idiot-proof and requires only easily accessible ingredients and tools. With categories like Game Day Eats, On the Grill, Serious Salads, and Take Out Favorites, The Dude Diet will arm dudes and those who love them with the knowledge they need to lead healthier, happier lives—with flattened beer bellies and fewer meat sweats.
The Dude Diet includes 102 full-color photographs.
Search the web and you’ll find a variety of recipes from “health food” bloggers and “nutritionists.” Yet many of these recipes often follow trends or fad diets. Now, McKel Hill, a Registered Dietitian Nutritionist and wellness coach, takes you back to bare basics to enjoy the amazing benefits and incomparable flavor of whole foods—nature’s true healthy bounty.
Drawing inspiration from nature, the turning of the seasons, the world of plants, nutrient dense foods and hidden gems in the world of superfoods, Hill celebrates simplicity, and shares her vast professional knowledge and expertise in this practical and easy-to-use cookbook. But Nutrition Stripped isn’t just an approach to eating—it’s a lifestyle that will help you look, feel, and be your best. Whole foods cooking is the foundation of health and can be enjoyed no matter what your dietary preference, whether it's vegan, paleo, or gluten-free.
Hill’s whole food, plant-based recipes are gluten-free, dairy-free, and entirely free from processed food, yet all can be adapted to specific tastes and needs, making them realistic, approachable, global, and livable. Start your day with delights such as Turmeric Milk (the new green smoothie), Carrot Cake Quinoa Porridge, or Plantain Flatbread with Poached Egg and Honey. For dinner, feast on Beetroot Burgers with Maple Mustard or Carrot Gnocchi with Carrot Greens Pesto. And don’t forget dessert—indulge with a mouthwatering slice of Raw Peach Tart with Coconut Whipped Cream or some Salted Caramel Brownies.
Illustrated with beautiful, modern and minimalistic color photographs, Nutrition Stripped shows you how delicious and simple it can be to eat healthier with whole foods.
Designed to support and encourage hands-on learning about programming, this student-friendly work contains 174 exercises, spanning a variety of academic disciplines and everyday situations. Solutions to selected exercises are also provided, supported by brief annotations that explain the technique used to solve the problem, or highlight specific points of Python syntax. No background knowledge is required to solve the exercises, beyond the material covered in a typical introductory Python programming course.
Features: uses an accessible writing style and easy-to-follow structure; includes a mixture of classic exercises from the fields of computer science and mathematics, along with exercises that connect to other academic disciplines; presents the solutions to approximately half of the exercises; provides annotations alongside the solutions, which explain the approach taken to solve the problem and relevant aspects of Python syntax; offers a variety of exercises of different lengths and difficulties; contains exercises that help the development of programming skills using if statements, loops, basic functions, lists, dictionaries, files, and recursive functions.
Undergraduate students undergoing their first programming course and wishing to enhance their programming abilities will find the exercises and solutions provided in this book to be ideal for their needs.
Looking for more variety in your vegan cooking? Maybe a new type of muffin to make? Or perhaps a pasta or savory pie that’s “just a little different,” but full of flavor and taste?
500 Vegan Recipes gives you the array of dishes you’ve been searching for, while still including all your favorite comfort foods and traditional fare. It’s everything you’ve been looking for in a cookbook, and will be a staple reference in your kitchen for years to come.
Vegans and non-vegans alike can satisfy their every craving with the recipes inside, which feature international cuisines such as Indian and Cajun, as well as hearty main courses, sinful desserts, and comforting soups and breads. Individual recipes are also marked with such distinctions as Soy Free, Gluten Free, Low Fat, and Under 30 Minutes.
Peanut Butter and Chips Granola
Wheat Germ Raisin Pancakes
Banana, Peanut, and Oat Breakfast Biscuits
Blooming Onion Rolls
Greek Phyllo Samosas
Rustic Tempeh–Spinach Pie
Sweet Potato, Roasted Red Pepper and Corn Bisque
Pumpkin Spinach Ravioli
Mexican Shepherd's Pie
Apple Curry Fauxsage
Roasted Caramel Nut Tartlets
Cherry Almond Cookies
Gluten-Free Fudge Brownies
With 500 Vegan Recipes, eating healthfully has never been easier—or more kind!
Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.
This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:
• How to source good milk, including raw milk;
• How to keep their own bacterial starter cultures and fungal ripening cultures;
• How make their own rennet—and how to make good cheese without it;
• How to avoid the use of plastic equipment and chemical additives; and
• How to use appropriate technologies.
Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.
The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.
This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
Discover such aspects of mushrooming as:
• Characteristics of edible mushrooms, per species
• Cooking, cleaning, and drying the day’s bounty
• Edible, inedible, or toxic? Photographs and descriptions for what to pick and what to avoid
• Poisonous varieties and how to recognize them
All content has been verified by a professional mycologist. Plus, nature and educational photographs illustrate how mushrooms grow, the environments where you can expect to find them, and the ways in which the same species may vary from one sample to the next. So whether you’re an experienced mushroom hunter or a novice to the art, with Edible Mushrooms you can confidently recognize, pick, and eat the tastiest wild mushrooms.
With six kids, a popular blog, and no free time, Katie Wells, knows firsthand how difficult it is to cook a healthy, homemade dinner every night. Faced with her own health challenges, and also concerned about the frightening statistics on the future health of her children’s generation, Katie began to evaluate the foods she was eating and feeding to her family. She became determined to find a way to create and serve meals that were wholesome, easy to prepare, budget-friendly, and family approved.
The recipes and practical advice Katie offers in The Wellness Mama Cookbook will help you eliminate processed foods and move toward more healthy, home-cooked meals that are easily prepared—most in thirty minutes or less. The recipes focus on whole foods that are free of grains and refined sugars and without harmful fats, but are still delicious and full of flavor. With a variety of slow-cooker and one-pot meals, light lunches, dinners, and desserts, you’ll be eating better in every way in no time at all. Recipes include Sesame Chicken with Sugar Snap Peas, Sweet Potato Crusted Quiche Lorraine, Beef and Zucchini Stir Fry, and Chewy Chocolate Chip Cookies, as well as recipes for bone broths, fermented foods, and super food drinks and smoothies. Katie also shares pantry-stocking advice, two weeks of meal plans for at home and on-the-go, shopping lists, and more. This is the ultimate cookbook that readers need to incorporate healthy eating knowledge into their daily practices.
More and more people are going vegan, realizing that doing so can mean being healthier and happier. A diet free of animal products also means living a greener life and changing the world for the better—one plate at a time. Kathy Patalsky, creator of the popular vegan food blog Healthy.Happy.Life, read by millions, makes sure eating vegan is fun and delicious too. In Healthy Happy Vegan Kitchen, it’s hard to believe that some of the flavor-packed recipes, like the Vegan Philly Cheese Sandwich and Ultra Creamy Cashew Veggie Pot Pie, are actually vegan. Along with the inventive recipes, the book also includes guides to help “veganize” your kitchen, cooking techniques for vegan staples, and wellness tips, making it the perfect book for both long-time vegans and newcomers alike.
The New Laurel's Kitchen is everything that made the first edition loved and trusted, with hundreds of new recipes and the latest nutritional information.
• Over 500 recipes, ideas, menus, and suggestions, each tested and perfected for satisfying, wholesome home cooking
• Imaginative use of low-cost, easy-to-find foods
• Dozens of ways to cut back on fat without losting flavor
• Revolutionary food guide that makes good nutrition easy
• Sections on cooking for children, elders, pregnant moms, athletes
• Practical applications of the latest in nutrition science
More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood.
In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines.
Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.
"As with previous editions, the authors have produced a leading textbook on regression."
—Journal of the American Statistical Association
A comprehensive and up-to-date introduction to the fundamentals of regression analysis
Introduction to Linear Regression Analysis, Fifth Edition continues to present both the conventional and less common uses of linear regression in today’s cutting-edge scientific research. The authors blend both theory and application to equip readers with an understanding of the basic principles needed to apply regression model-building techniques in various fields of study, including engineering, management, and the health sciences.
Following a general introduction to regression modeling, including typical applications, a host of technical tools are outlined such as basic inference procedures, introductory aspects of model adequacy checking, and polynomial regression models and their variations. The book then discusses how transformations and weighted least squares can be used to resolve problems of model inadequacy and also how to deal with influential observations. The Fifth Edition features numerous newly added topics, including:A chapter on regression analysis of time series data that presents the Durbin-Watson test and other techniques for detecting autocorrelation as well as parameter estimation in time series regression models Regression models with random effects in addition to a discussion on subsampling and the importance of the mixed model Tests on individual regression coefficients and subsets of coefficients Examples of current uses of simple linear regression models and the use of multiple regression models for understanding patient satisfaction data.
In addition to Minitab, SAS, and S-PLUS, the authors have incorporated JMP and the freely available R software to illustrate the discussed techniques and procedures in this new edition. Numerous exercises have been added throughout, allowing readers to test their understanding of the material.
Introduction to Linear Regression Analysis, Fifth Edition is an excellent book for statistics and engineering courses on regression at the upper-undergraduate and graduate levels. The book also serves as a valuable, robust resource for professionals in the fields of engineering, life and biological sciences, and the social sciences.