National Network for Equitable Library Service

NPR celebrates the joyful, inspiring and downright delicious culture of food. Featuring interviews with celebrity chefs (Julia Child, Paul Prudhomme, Jacques Pepin, Charlie Trotter, Rick Bayless and others) and famous foodies (Ruth Reichl, Kitchen Sisters, Maya Angelou, Dana Goodyear, Alton Brown of the Food Network's Good Eats and more). A veritable feast of unique and rewarding food stories, eating experiences and cooking insights that will capture the imaginations - and whet appetites - of food lovers everywhere.

The Industrial Diet chronicles the long-term transformation of food from a natural resource into an edible commodity that far too often fails to nourish us. Anthony Winson reveals how a combination of technological changes, population growth, and political and economic factors helped constitute and transform mass dietary regimes from the nineteenth century to the present day, and he offers new evidence linking broad-based dietary changes with negative health effects.

Magazine articles and self-improvement books tell us that our food choices serve as bold statements about who we are as individuals. Acquired Tastes reveals that they say more about where we come from and who we would like to be. Interviews with Canadian families in both rural and urban settings reveal that age, gender, social class, ethnicity, health concerns, food availability, and political and moral concerns shape the meanings that families attach to food.

John Yudkin was the first to sound the alarm about the excess of sugar in the diet of modern Americans. Pure, White, and Deadly clearly and engagingly describes how sugar is damaging our bodies, why we eat so much of it, and what we can do to stop. He explores the ins and out of sugar, from the different types-is brown sugar really better than white?-to how it is hidden inside our everyday foods, and how it is damaging our health. In 1972, Yudkin was mostly ignored by the health industry and media, but the events of the last forty years have proven him spectacularly right.

Adam Rogers reveals alcohol as a miracle of science, going deep into the pleasures of making and drinking booze--and the effects of the latter. He also brings to life the motley characters and evolving science behind the latest developments in boozy technology.

There is nothing quite like a harvest of freshly caught crabs to set the tone for a perfect shoreline feast. Charlie White shows how beginners and veteran crabbers alike can benefit from his decades of experience—from finding and capturing crabs to storing, cleaning, and cooking your catch. Whether you use crab traps or the traditional shoreline, low-tide hunt to bag your quota, this book will aid your cause.

Fishing guru Charlie White explains the equipment and techniques for harvesting seafood, like getting the best yields of shrimp, crabs, oysters and many species of fish, including sea perch, greenling, red snapper, cod and sole. Learn how to harvest exotic seafoods such as abalone, limpets, moon snail and seaweed. Each chapter ends with a list of time-saving best bets for catching each species. Also included is information on current fishing regulations. Whether you're on the beach or on the water, Living Off the Sea has the tips and information you'll need to tap the ocean's bounty.

Bill Brownstein tells the colourful story of Schwartzs Hebrew Delicatessen and the origins of its unique smoked meat.

Si vous êtes souvent déçu par les soufflés qui retombent, les fonds de tartes mal cuits ou les explications compliquées de certaines recettes… ? Cet ouvrage est pour vous. Didier Girol vous livre ici ses secrets de chef pâtissier. Des conseils pratiques sur les méthodes de travail ou le choix des produits, des règles simples à respecter, le matériel à utiliser et des explications sur les termes professionnels les plus souvent employés. Ce guide deviendra vite l’outil complémentaire à tous vos livres de recettes.

Atractiva y apetitosa, la colección Alimentos ofrece una hermosa variedad de palabras y ilustraciones de alimentos simples y verdades. El concepto de los grupos alimentarios es una de las pistas de aprendizaje que se proponen en este libro. ¿Listo para comer? Las estampas interactivas de la colección Caja de cartas estimulan el desarrollo del vocabulario del niño mientras divertirse. Realizado en francés, en inglés y en español, son también una buena manera de iniciarse a otras idiomas, y permiten aprender la buena pronunciación de las palabras con la narración.