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The Fattening of America: How The Economy Makes Us Fat, If It Matters, and What To Do About It
By Eric A. Finkelstein, Laurie Zuckerman. 2008
A guide to how America became the fattest nation, and how the food industry and the government keep it that…
way. In The Fattening of America, renowned health economist Eric Finkelstein, along with business writer Laurie Zuckerman, reveal how the US economy has become the driving force behind our expanding waistlines. Blending theory, research, and engaging personal anecdotes, the authors discuss how declining food costs—especially for high-calorie, low-nutrient foods—and an increasing usage of technology, which make Americans more sedentary, has essentially led us to eat more calories than we burn off. Praise for The Fattening of America&“[Finkelstein and Zuckerman] show that our entire society profits from making people fat and then either keeping them fat or making them thin again. When you understand how these powerful forces work, you can do a better job of resisting them—and staying healthy.&” —Jack Challem, bestselling author of The Food-Mood Solution and Stop Prediabetes Now&“Everyone who eats food in America must read this book. It is a comprehensive guide to how we&’ve become the fattest nation on the planet and how the food industry, in cahoots with the government, makes us one of the least healthy nations.&” —Fred Pescatore, MD, MPH, CCN, author of The Hamptons Diet&“The authors have done an excellent job talking to mainstream America about obesity. It brings together all of the latest research and packages it in a way that is engaging for the average person. I very much enjoyed the book and would recommend it for anyone interested in obesity. Well done.&” —James O. Hill, PhD, Professor of Pediatrics and Medicine at the University of Colorado Health Sciences Center, and author of The Step Diet: Count Steps, Not Calories to Lose Weight and Keep It Off Forever&“An important book for everyone interested in gaining a better understanding of the underlying causes behind the obesity epidemic and options for addressing it.&” —Barry Popkin, Carla Smith Chamblee Distinguished Professor of Global Nutrition at the University of North CarolinaAmerican Medical Association Boy's Guide to Becoming a Teen: Getting Used to Life in Your Changing Body
By American Medical Association. 2006
A boy&’s &“straightforward, accessible, and nonjudgmental&” guide to everything they need to know about puberty and becoming a teen (Booklist).…
Becoming a teen is an important milestone in every boy&’s life. It&’s especially important at this time to get answers and advice from a trusted source. The American Medical Association Boy&’s Guide to Becoming a Teen is filled with invaluable advice to get you ready for the changes you will experience during puberty. Learn about these important topics and more: · Puberty and what kinds of physical and emotional changes you can expect—from your developing body to your feelings about girls · The importance of eating the right foods and taking care of your body · Pimples, acne, and how to properly care for your skin · Your reproductive system—inside and out · Thinking about relationships and dealing with new feelings The American Medical Association Boy&’s Guide to Becoming a Teen will help you understand the health issues that are of most concern to teenage boys, and will teach you how to be safe, happy, and healthy through these years.A mouthwatering collection of twenty seasonal salad recipes from the author of Red Velvet and Chocolate HeartacheLet’s eat more salad!…
It’s fresh, colourful and healthy fast food. A far cry from the ‘rabbit food’ image of old, salads are now rightfully top of the menu. In A Salad for All Seasons, Harry Eastwood shakes things up, introducing us to original and easy-to-make salads to see you through the year. From well-loved favourites to exotic delights inspired by Harry’s travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast – the whole year round.A Salad for All Seasons: Delicious, uplifting and easy recipes for the whole year
By Harry Eastwood. 2013
'Quick and simple to prepare, delicious and good for you.' BBC Good Food'Stunning . . . delicious food that makes…
you feel good.' Tasty Magazine 'Harry's down-to-earth recipes make cooking effortless.' Sainsbury's Magazine___In A Salad for All Seasons, Harry Eastwood introduces us to over 100 delicious, original and easy-to-make salads to see you through the year.Spring and Summer are packed with vibrant, exciting recipes that can be knocked up in minutes, such as Peach and Mozarella with Sweet Chilli and Tomato Glaze and Thai Beef and Basil with Noodles, while Autumn and Winter offer warm, hearty, nourishing combinations, such as Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing.From well-loved favourites to exotic delights inspired by Harry's travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast - the whole year round.___Readers love cooking with A Salad for all Seasons:'Really tasty, healthy dishes that are easy to prepare . . . great book.''An enjoyable, comforting and inspiring book, with lovely recipes that have the whole family clearing their plates.''I've never cooked so many recipes from a book . . . this book is fantastic.'u. In A Salad for All Seasons, Harry Eastwood shakes things up, introducing us to over 100 delicious, original and easy-to-make salads to see you through the year. Spring and Summer are packed with vibrant, exciting recipes that can be knocked up in minutes, such as Peach and Mozarella with Sweet Chilli and Tomato Glaze and Thai Beef and Basil with Noodles, while Autumn and Winter offer warm, hearty, nourishing combinations, such as Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing. From well-loved favourites to exotic delights inspired by Harry's travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast - the whole year round.Sacla' Big Book of Pesto: 70 deliciously different recipes
By Sacla Uk Limited. 2013
Pesto - the original go-to ingredient for a quick and delicious mid-week dinner. But it shouldn't just be stored in…
the cupboard in case of emergencies; it's time everyone realised the power and versatility of this aromatic jar of magic. Packed with original recipes for using every day, The Big Book of Pesto makes it simple to create quick and easy meals, classic home comforts or even something special to impress.Featuring 70 mouth-watering recipes from famous Sacla'-loving chefs, including Theo Randall, Antony Worrall-Thompson and Dhruv Baker, The Big Book Of Pesto will show you how to use this classic and versatile ingredient in ways you'd never have imagined.Full of vibrant and exciting ideas, from comforting classics like Pesto Meatballs in Tomato Sauce, to fabulous fish recipes like Pesto Salmon Fish Fingers, to lazy lunches like Grilled Prosciutto with Pesto Scrambled Eggs; tonight's the night you cancel that takeaway and serve up a delicious Pesto dish.With all recipes featuring Sacla's extensive range of authentic Pestos, from Classic Basil, to Fiery Chilli and Fresh Sun-dried Tomato, there is a dish to delight every Pesto fan. Featuring beautiful colour photography throughout The Big Book of Pesto is a real mealtime inspiration.Sabor: Flavours from a Spanish Kitchen
By Nieves Barragan Mohacho. 2017
Nieves Barragán Mohacho is the renowned Spanish chef behind London's Michelin star restaurant Sabor.In her cookbook Sabor (meaning flavour in…
Spanish), the Basque-born chef shares the food that she likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family.The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots.'These are the sort of recipes that I can't wait to cook: honest, rugged and colourful, you know everything is going to taste deeply Spanish' Rick SteinRosemary Conley's GI Jeans Diet
By Rosemary Conley. 2006
Rosemary Conley CBE is Britain's most trusted diet expert. So who better to bring us a diet book that takes…
the scientifically proven success of Glycaemic Indexing (Gi) but presents it in a way that is straightforward and easy to follow.Unlike other Gi books, Rosemary Conley's Gi Jeans Diet will do all the hard work for you.No calculations or complex charts, but a simple, easy to follow diet plan that promises sensational weight loss results - fast!To maximise your progress and achieve a truly great shape everyone needs to get active.Rosemary brings you her best-ever toning exercises plus the choice of a fat-burning walking or running programme - you choose.With a choice of tried and tested diet plans and delicious low fat recipes, this is the perfect diet for getting in to shape - and getting into those jeans - without even having to go hungry. It is healthy for the whole family too!"I lost 2 stone 1lb in 8 weeks without ever feeling hungry. It's the easiest diet ever"Rodney Munns - Trial DieterRosemary Conley's Amazing Inch Loss Plan: Lose a Stone in a Month
By Rosemary Conley. 2011
Yes! You can lose a stone in a month and my trial dieters proved it. By following my brand new,…
simple, step-by-step 28-day plan, you'll see dramatic results like never before. In trials, a team of 50 dieters, aged between 18 and 70, lost an average of 1 stone in just 28 days! Medically approved and the most effective diet I've ever created, the Amazing Inch Loss Plan is incredibly easy to follow and provides a safe long-term way of keeping the weight off. I've included extensive and varied meal plans and essential motivational tips. Plus, for the first time ever, I've incorporated 'high protein' meal options - perfect for dieters wishing to avoid carbohydrates.Rosemary Conley’s 3-2-1 Diet: Just 3 steps to a slimmer, fitter you
By Rosemary Conley. 2015
There really is a better way to diet! Rosemary Conley has devised a plan to suit the way you eat.…
Whether you are a 'constant craver', a 'feaster' or an 'emotional eater', Rosemary will show you how to diet to suit your personality.Research has shown that overweight or obese people can be characterised into three types:Constant Cravers are always hungry and would happily eat all the time.Featers find that once they start eating it is difficult to stop.Emotional Eaters tend to turn to food at the slightest emotional upset.And now, Rosemary Conley has created a unique selection of healthy eating plans to suit your eating type - including gluten free and lactose free options - which dieters loosely follow for five days a week. Then for just two days, they follow Rosemary Conley's 2 Day Eating Plan based on 800 calories per day.What makes this diet plan very different is that the 2 Day Eating Plan menus are designed to complement your different personality type. This is a unique and very exciting weight-loss concept which has been tried and tested with amazing results!Root to Stem: A seasonal guide to natural recipes and remedies for everyday life
By Alex Laird. 2018
'Root to Stem is a seasonal and holistic approach to health that puts plants, herbs and nature at the heart…
of how we live and eat. It is a new kind of guide that links individual health to our communities and the planet's health to sustain us all.'This perfect companion to the seasons, this book will show you how to take greater control over your own health and well-being, treat everyday ailments, and ensure the sustainability of the planet through discovering how to forage, grow, or shop for plant- and herb-based foods and products. Including: Detox in the spring with sorrel, cleavers and nettles. Harvest summer lime leaf shoots to soothe digestive upsets and feed gut microbes. Bake a Lammas loaf to celebrate the autumnal equinox. Boost your winter immunity with red berries, purple potatoes and rosehips. Root-to-stem eating encourages you to use every edible part of plant, including the leaves, skin, seeds and stalks.Travelling through the four seasons, expert medical herbalist Alex Laird shares the natural ingredients that are available on your doorstep, simple delicious recipes and easy-to-make herbal remedies.'Ireland's answer to Joe Wicks' Irish IndependentPersonal trainer and YouTube favourite, Rob Lipsett, will share with you his secrets to…
shaping up and getting fit at home or in the gym. Focusing on a three step approach, Rob will help you plan and follow a training regime you enjoy, and a sustainable diet that is both realistic and satisfying.· Rob will give you practical advice for getting motivated to incorporate a training regime into your daily life.· He will provide no-nonsense nutritional advice that will ensure you are eating well to maintain muscle tone, lose weight and stay healthy.· He will feature training plans that suit beginners to more advanced gym goers, and routines that can work both at home and in the gym.· He will share 20 of his favourite recipes that anyone can cook, are quick to prepare, healthy and delicious.'[Rob] shares his secrets for shaping up both body and mind' The Nicky Byrne Show'Gives lots of advice on how to transform your body through mindset, training and nutrition' The Sunday WorldRiver Cafe Italian Kitchen: Includes all the recipes from the major TV series
By Rose Gray, Ruth Rogers. 1998
The RIVER CAFE COOKBOOKS are a publishing phenomenon, with over a quarter of a million sold. Following a successful pilot…
on BBC, Rose Gray and Ruth Rogers were asked by Channel 4 to make a series in which they showed how to make some of their fantastic dishes and explained why they cook how they do. This unique book, which is photographed at both the River Cafe and in Italy, complements the existing cookbooks, contains all the recipes shown in the series 1 and 2 of ITALIAN KITCHEN and provides a platform for the authors to explain the philosophy behind their food with passion and verve.The River Cafe Cookbook
By Rose Gray, Ruth Rogers. 1995
THE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both…
the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - CUCINA RUSTICA - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, THE RIVER CAFE COOK BOOK is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.The River Cafe Classic Italian Cookbook
By Rose Gray, Ruth Rogers. 2009
Thirty years after its doors first opened, The River Café remains one of London's most iconic restaurants, loved for its…
innovative Italian food. Pioneering chefs Rose Gray and Ruth Rogers together changed the face of Italian food in Britain, championing seasonality well ahead of their time from their West London kitchen, which won a Michelin star in 1998 and has kept it ever since. The restaurant helped launch the careers of Jamie Oliver and Hugh Fearnley-Whittingstall, to name but two. Over the course of decades, Rose and Ruth visited Italy time and again, fascinated by the subtleties of dishes from the many different, and diverse, regions of the country. Their unique approach to Italian farmhouse cooking was learned from local mothers, grandmothers, cousins and wine makers who invited them into their kitchens and shared wisdom and precious family recipes. This book gathers together Rose and Ruth's personal interpretations of those heirloom recipes. It's a celebration of the real, classic food of Italy; the traditional, regional food they ate on their travels; and the food they went on to cook at the restaurant and at home. These are the recipes they became well known for, as well as some that are cooked less and less in Italy these days and which Rose and Ruth longed to preserve and pass on.Risotto With Nettles: A Memoir with Food
By Anna Del Conte. 2009
A wonderful, evocative memoir by the woman who first brought Italian cooking to Britain and fuelled a culinary revolution.'Anyone who…
cooks should have Anna's books, it is the simple truth' Nigella LawsonBorn in Milan, Anna del Conte grew up in Italy in a gentler time. When war came to Italy everything changed: her family had to abandon their apartment and the city for the countryside, where the peasants still ate well, but life was dangerous... As a teenager, Anna became used to throwing herself into a ditch as the strafing planes flew over, and was imprisoned, twice. Her story is informed and enlivened by the food and memories of her native land - from lemon granita to wartime risotto with nettles, from vitello tonnato to horsemeat roll, from pastas to porcini. Anna arrived in England in 1949 to a culinary wasteland. She married an Englishman and stayed on, and while bringing up her children, she wrote books which inspired a new generation of cooks. This is a memoir of a life seen through food - each chapter rounded off with mouthwatering recipes.Rick Stein's Spain: 140 new recipes inspired by my journey off the beaten track
By Rick Stein. 2011
'I've wanted to make a series in Spain for a long time. I love Spanish food, I've been going there…
since I was a young boy - but until quite recently I don't think people really took the food seriously. Thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. To me the underlying point of journeying to Spain would be to discover the 'duende' in the cooking. By that I mean a sense of soul, of authenticity. The word is normally used in flamenco but I think it could be equally applied to the art of Spanish cooking because to my mind, in really good food, there is a communication between the cook and diner that amounts to art.' Rick SteinIn his beautifully designed and illustrated cookbook to accompany a major BBC2, 4-part series, Rick has selected over 140 recipes that capture the authentic taste of Spain today. Spain is a country that tantalises every sense with its colourful sights, evocative music, vibrant traditions and bold cookery. Spanish cooking has a rich history, with flavours reflecting a broad range of cultural influences. Rick samples his way through the specialties and hidden treats of each region, taking in the changing landscape from the mountainous northern regions through the Spanish plains to Mediterranean beaches.With over 100 Spanish recipes and location photographs, this is an essential cookbook for food-lovers as well as a stunning culinary guide to a diverse country.Rick Stein's Simple Suppers: A brand-new collection of over 120 easy recipes
By Rick Stein. 2023
These are my simple suppers. Recipes that are straightforward and informal - yet effortlessly delicious. The idea of supper appealed…
to me because it suggests an ordinary meal. When one is not trying too hard; maybe something you're going to cook in your jeans and Polo shirt, a glass of vinho verde on the worktop.Rick Stein's Simple Suppers is your new go-to cookbook. A collection of stylish, easy recipes for midweek, weekends and every eventuality in between.Chapters include:- Suppers for one: Easy croque monsieur, Steak with Chimichurri sauce- Suppers for two: Harissa lamb steak with chickpea mash, Aubergine braised with soy & ginger- Suppers with friends: Pilaf with buttermilk chicken & pomegranate, Puff pastry fish pie- Fast suppers: Sweet potato, chorizo & sweetcorn tacos, Baked portobello mushrooms with Dolcelatte & walnuts- One-pot suppers: Coconut prawn curry, Wild garlic & broad bean risotto- Veggie suppers: Vegetable bourguignon with dumplings, Spaghetti with courgettes, rosemary and ricottaRick Stein’s Secret France
By Rick Stein. 2019
Real French home cooking with all the recipes from Rick's new BBC Two series.Over fifty years ago Rick Stein first…
set foot in France. Now, he returns to the food and cooking he loves the most … and makes us fall in love with French food all over again. Rick’s meandering quest through the byways and back roads of rural France sees him pick up inspiration from Normandy to Provence. With characteristic passion and joie de vivre, Rick serves up incredible recipes: chicken stuffed with mushrooms and Comté, grilled bream with aioli from the Languedoc coast, a duck liver parfait bursting with flavour, and a recipe for the most perfect raspberry tart plus much, much more. Simple fare, wonderful ingredients, all perfectly assembled; Rick finds the true essence of a food so universally loved, and far easier to recreate than you think.Rick Stein's Seafood Lovers' Guide
By Rick Stein. 2000
Rick (and Chalky his trusty dog) discover great seafood dishes and small delicacies amongst the tidal estuaries, shingle banks and…
rocky shores of Britain. Rick travels from the bleak Suffolk coast where fishermen scrape a living catching cod to the wild, clear waters of Scotland's lochs bringing back an abundance of stories and imaginative, colourful recipes. The book is organised geographically with each chapter covering one of the regions featured in the BBC series. Rick describes the fish-catching and fish-eating traditions of each area as well as details of the local life, legends and literature. He singles out local delicacies and includes six to eight fish and seafood recipes per chapter. Each chapter is illustrated with stunning food and landscape photography and ends with an area map and a guide to a small selection of the best hotels, restaurants, pubs and specialist suppliers (including information on extra locations, not featured in the series). 'Just as I do in the restaurant to keep ahead of the game, I look for the best suppliers, the freshest fish and who catches them. In a way, this is what this series is about, the fish I love, for all sorts of reasons, not just taste or fashion, where they come from and the people who catch them and the best way to cook them. As a result of looking around the country for the best seafood, it's turned out to be a love affair with the changing coastline of Great Britain and Ireland and the business of going to sea in small boats to catch the freshest prime fish we have.' Rick SteinRick Stein's Long Weekends
By Rick Stein. 2016
To accompany the major BBC Two series, Rick Stein’s Long Weekends is a mouthwatering collection of over 100 recipes from…
ten European cities. Rick’s recipes are designed to cater for all your weekend meals. For a quick Friday night supper Icelandic breaded lamb chops will do the trick, and Huevos a la Flamenca makes a tasty Saturday brunch. Viennese Tafelspitz is perfect for Sunday lunch, and of course no weekend would be complete without Portuguese custard tarts or Berliner Doughnuts for an afternoon treat. Accompanied by beautiful photography of the food and locations, and complemented by his personal memories and travel tips for each city, Rick will inspire you to re-create the magic of a long weekend in your own home.