The coach of one of the world's greatest athletes-Lance Armstrong- outlines his incredible nutritional program, which will help anyone take his or her fitness to the next level of peak performance. Chris Carmichael's Food for Fitness provides the nutritional information any active man or woman needs to achieve his or her health and training goals. Along the way, Carmichael outlines his revolutionary eating program for everyone-from weekend warriors to those just trying to lose a few pounds and be more fit. Most diets focus on treating a problem, pitting nutrient against nutrient in a battle over what can be eaten. Active men and women need to think of food as fuel that enables them to achieve their goals. In this context, all nutrients play integral roles and the emphasis is on consuming the right foods, in the right proportions and at the right times, to yield the energy we need to perform at an optimal level. Chris Carmichael's Food for Fitness includes: step-by-step methods for matching your eating to your activity level; menu plans for home-cooked meals, restaurant dining, and on-the-go snacks; exercise plans that lead to improved fitness; and inspirational accounts from real people who have bettered their lives with this program.

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A culinary classic on the joys of the table-written by the gourmand who so famously stated, "Tell me what you eat, and I will tell you what you are"-in a handsome new edition of M.F.K. Fisher's distinguished translation and with a new introduction by Bill Buford. First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility. From the Hardcover edition.

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The cookbook chronicles of the visionary, charismatic chef Ludo Lefebvre and his cult hitpop-up restaurant, LudoBites, worshiped by critics and foodies alike. Ludo Lefebvre is a culinary prodigy who worked at his first three-star Michelin restaurant at age fourteen. By twenty-five he was running his own kitchen in Los Angeles-winning accolades for serving the most imaginative, forward-thinking food the city had ever seen. In 2007, he traded fine dining-with its endless pomp and bottomless resources-for the freedom to cook outside the box, even if it meant sacrificing his skilled kitchen brigade and drafting an eight-year-old to clean green beans and separate eggs. The result was LudoBites, a "touring" restaurant that, like a rock 'n' roll band, roved the streets of Los Angeles, playing to different sold-out crowds every four months, bringing together old-money customers with a new generation of ambitious eaters who cram in elbow to elbow and cheek to cheek for the chance to sample Lefebvre's inspired, wildly imaginative food. LudoBites is the chronicle of that journey. Each chapter showcases the story and the outrageously inventive food of the seven different LudoBites incarnations, featuring recipes that merge the techniques Lefebvre perfected in his years at the finest French restaurants with the simplicity forced upon him by the limits of a pop-up kitchen. Essays prefacing each chapter give an unprecedented glimpse into the mind of "the chef of the future" (Time), a culinary genius who breaks all the rules, and beautiful, full-color photographs offer behind-the-scenes glimpses of the pain, drama, and triumph inherent in his creative process. As innovative and inviting as the unique chef it captures, LudoBites is a fascinating look at food and a revolutionary new way of cooking.

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Legendary Recipes from Virginia's Queen of Pie Mrs. Rowe, known fondly as "the Pie Lady" by legions of loyal customers, was the quintessential purveyor of all-American comfort food. Today her family carries on this legacy at the original Mrs. Rowe's Restaurant and Bakery in Staunton, Virginia, as well as at the new country buffet. The restaurant's bustling take-out counter sells a staggering 100 handmade pies every day! With the pies being snapped up that quickly, it's no wonder that Mrs. Rowe urged her customers to order dessert first. In Mrs. Rowe's Little Book of Southern Pies, recipes for Southern classics like Key Lime Pie and Pecan Fudge Pie sit alongside restaurant favorites like French Apple Pie and Original Coconut Cream Pie. Additional recipes gathered from family notebooks and recipe boxes include regional gems like Shoofly Pie and Lemon Chess Pie. With berries and custards and fudge-oh my-plus a variety of delectable crusts and toppings, this mouthwatering collection offers a little slice of Southern hospitality that will satisfy every type of sweet tooth-and convince even city slickers to take the time to smell the Fresh Peach Pie. From the Hardcover edition.

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Bold. Unfussy. Irresistible. Real. That's the kind of food that comes out of Tyler Florence's kitchen. With a culinary sensibility refined in some of New York's most high-profile restaurants, and a down-home practicality gained as the cooking guru of Food 911, Tyler cooks food that's fresh, flavorful, and totally doable. In Tyler Florence's Real Kitchen, he'll show you how to cook simple meals that taste amazing, from comfort-food to classics to vibrantly new dishes. Tyler's long-awaited first cookbook stays true to his cooking philosophy-use great, simple ingredients and then let the natural flavors speak for themselves. He offers can't-miss recipes for all the crowd-pleasing dishes that you crave-cold fried chicken, a perfect meatloaf, or drop-dead lasagna. Tyler's bold, uncomplicated style even makes sophisticated food easy, with recipes like Pan-Roasted Sirloin with Arugula, Sweet Peppers, and Olive Salad or Steamed Mussels with Saffron and Tomato. He'll show you how to get a great meal from the grocery bag to the table with the least fuss and the most flavor, or how to throw a barbecue with the best burgers (spiced up with horseradish and Havarti cheese) that your friends have ever had. From weekend brunch (including Soft Scrambled Eggs with Salmon and Avocado and an assortment of dim sum) to quick weeknight dinners for two (like Hong Kong Crab Cakes with Baby Bok Choy), and a selection of great party food and cocktails, this is a cookbook you'll use again and again and rely on for every occasion. With helpful notes on essential pantry staples and a list of the kitchen equipment you really need, Tyler Florence's Real Kitchen is a fresh, creative exploration of just how fun (and delicious) your cooking can be. From the Hardcover edition.

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Mention "Apaches," and many Anglo-Americans picture the "marauding savages" of western movies or impoverished reservations beset by a host of social problems. But, like most stereotypes, these images distort the complex history and rich cultural heritage of the Apachean peoples, who include the Navajo, as well as the Western, Chiricahua, Mescalero, Jicarilla, Lipan, and Kiowa Apaches. In this pioneering study, Richard Perry synthesizes the findings of anthropology, ethnology, linguistics, archaeology, and ethnohistory to reconstruct the Apachean past and offer a fuller understanding of the forces that have shaped modern Apache culture. While scholars generally agree that the Apacheans are part of a larger group of Athapaskan-speaking peoples who originated in the western Subarctic, there are few archaeological remains to prove when, where, and why those northern cold dwellers migrated to the hot deserts of the American Southwest. Using an innovative method of ethnographic reconstruction, however, Perry hypothesizes that these nomadic hunters were highly adaptable and used to exploiting the resources of a wide range of mountainous habitats. When changes in their surroundings forced the ancient Apacheans to expand their food quest, it was natural for them to migrate down the "mountain corridor" formed by the Rocky Mountain chain. This reconstruction of Apachean history and culture sheds much light on the origins, dispersions, and relationships of Apache groups. Perry is the first researcher to attempt such an extensive reconstruction, and his study is the first to deal with the full range of Athapaskan-speaking peoples. His method will be instructive to students of other cultures who face a similar lack of historical and archaeological data.

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Daniel Simon leaves his job as a professor at a Midwestern medical school to work in the pharmaceutical industry because he wants to make a greater and more direct impact in his field. But he soon finds that in his new role, he must contend with petty crooks, fraudsters, and brilliant but money-hungry researchers. There's also the U.S. Food and Drug Administration, which seeks to put a regulatory death to what could be lifesaving antibiotics. Whether he's working at a large company, small company or biotechnology company, he sees how they make decisions, conduct research, and earn revenue. Sometimes, he gets caught in turf battles and must deal with inflated egos. With a career and family to think about, Daniel works hard to bring new antibiotics to the market, but he becomes increasingly frustrated by the hurdles that must be overcome. He has his work cut out for him in The Drug Makers.

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An 86 year old devout Christian examines the belief in eternal torment using the Bible alone as the supreme authority. Since the Bible reveals God as just, a question arises: Is the Original Sin by Adam (Romans 5:12) a just basis for hellfire? Despite this being generally believed by Christians, the Bible's answer is conclusively negative. During the thousands of years of God's dealings with humans as reported in the 39 books of the Old Testament, is there any evidence of a just God warning of the punishment of eternal torment in hellfire? None? Why? The Apostle Paul was the main spokesperson for Christ after his crucifixion as reported in the New Testament. Is there any scriptural evidence of Paul teaching eternal torment in hellfire? None? Why? Jesus described the destiny of those adversely judged at Judgment Day as going to Gehenna, where "the worm dies not and the fire is not quenched." Do those words describe terrible pain or complete destruction? The story of the rich man and Lazarus is accepted by some Christians as an accurate description of what happens to people at death. Careful examination proves that to be impossible. The fantastic word symbols of Revelation including "torment forever and ever" are shown to be impossible to be taken literally. Above all, this book shows the Bible is consistent in portraying God as merciful, loving and absolutely just. Impartiality is the very essence of his justice. His character, his very nature rules out any possibility of millions of ages of burning torment for those who have never even heard of Jesus or of sinners. Every individual will be judged according to his works. Certainly a just loving God would have warned the human family of an endless burning destiny. He did not. Not one time. The authors goal is that after reading this book, the reader-perhaps through tears of joy-will exclaim "Now I KNOW that God would never do such a terrible thing!

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For years a distinguished family doctor has quietly and effectively helped his patients prevent or deal with diabetes, heart disease, and other problems through his Health First program, which teaches: Mindfulness about health and diet Budgeting of food types through daily/weekly diet plansA decrease in one's diet of sugar, salt, and fat And the adoption of regular, moderate exercise Dr. Hirsch's Health First program has a wonderful triple bonus for his patients: the prevention or management of disease, weight loss, and wellness. Now, with the publication of this book, Dr. Hirsch has put his proven program, and its beneficial results, directly in your hands. You can say goodbye to the diet fad of the month and say hello to an easy-to-follow program with wonderful, long-lasting results.

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There are different theories about the energy of human body. The authors of the book Your Every Feeling Creates You have understood the human body as a whole and they cognize its secrets marvelously. I really enjoyed this book!" -MD Riina Raudsik, author of pH Balance and Vibroacoustic Therapy Since each of your feelings creates you and your reality, it is worth becoming aware of your feelings and consciously working with them. Negative feelings contain damaging and destructive qualities. Positive feelings supply an uplifting and healing impact. Utilising your awareness you garner the necessary knowledge and skills to transform negative feelings. Then you comprehend no feeling can be implanted in you and fully recognise worry becomes a prayer for what you do not want. This book guides you through which illnesses are caused by what feelings. Such as: Menopause or acne Cellulite or hyperthyroidism Food or alcohol addiction Headache or backache Radiculitis or Inflammation of the lungs High or low blood pressure Hip ailments or scoliosis Depression or other illnesses Between these covers you will find the necessary exercises and techniques meant for daily use supporting spiritual self-development: How to move from thinking to feeling How to develop clairvoyance and improve your memory How to create new beliefs in order to experience a better reality How to transform your negative feelings This book helps you deal with worry and negative feelings and illnesses arising from these feelings.

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If you're 50 or over and thinking (or already committed to!) a vegan diet and lifestyle that will benefit your health, animals, and the planet, look no further than this essential all-in-one resource. Authors Carol J. Adams, Patti Breitman, and Virginia Messina bring 75 years of vegan experience to this book to address the unique concerns of those coming to veganism later in life, with guidance on: The nutritional needs that change with aging How your diet choices can reduce your odds of developing heart disease, diabetes, cancer, and other conditions Easy steps for going vegan, including how to veganize your favorite recipes and navigate restaurant menus, travel, and more How to discuss your decision to go vegan with friends and family The challenges of caring for aging or ailing relatives who are not vegan And many other topics of particular interest to those over 50.Warmly written, down-to-earth, and filled with practical advice, plus insights from dozens of seasoned over-50 vegans, Never Too Late to Go Vegan makes it easier than ever to reap the full rewards of a whole-foods, plant-rich diet.

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A Nasty Stew Between her latest "sure-fire" foray into the food industry-video restaurant reviews-and her concern over boyfriend Homicide Detective Paavo Smith's depressed state, Angie Amalfi's plate is full to overflowing. Paavo has never come to terms with the fact that his mother abandoned him when he was four, leaving vehind only an antique brooch to remember her by. But when the bauble vanishes, the jeweler who was repairing it is murdered, and Paavo's surrogate father is critically wounded by a would-be burglar, Paavo decides it's time to discover the truth about his errant parent's life and mysterious disappearance. Gourmet chef and eager sleuth Angie Smells a tasty mystery cooking. But what's bubbling in this pot is a lethal goulash of intrigues, betrayals, FBI deceptions, and murderous Russian mafia mayhem-an old family recipe for disaster for Angie and her policeman beau.

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Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance and sophistication to vegetarian cuisine. Not only is its fare local, seasonal, organic, and sustainable, but also so flavorful and satisfying that customers-vegan and omnivore alike-are constantly asking for recipes to cook at home. This collection answers that call, with simple yet impressive recipes for Chickpea Crepes, Ginger-Seitan Dumplings, Live Lasagna, Chocolate Mousse Towers, Cucumber-Basil Martinis, and more. Expanding the horizons of vegan fare with appetizers, soups, salads, mains, brunches, desserts, cocktails, and wine pairings, Candle 79 Cookbook invites every home cook to make truly green cuisine.

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When people have asked of a place to eat in Santa Fe, I find myself referring them to Maria's. Is the food good? Yes. But the margaritas they are the best. When you read this book, you'll know why. -Robert Redford, from the foreword On the rocks or frozen, with lemon or lime, with salt or without, nothing conjures up the festive spirit of Mexico and the Southwest quite like a margarita-especially one made with the best tequila. Al Lucero, owner of Maria's Restaurant in Santa Fe, has served up his nationally acclaimed, authentic margaritas for nearly 20 years. In this revised edition of The Great Margarita Book, Al offers more than 85 of his special formulas along with profiles of more than 75 premium tequilas, including discussions of the all-important blue agave and methods of tequila production, classification, and labeling. Also featuring recipes for spicy dishes from Maria's and other great tequila drinks, The Great Margarita Book is the quintessential guide to America's most festive cocktail. Salud! Revised handbook to premium tequilas and margaritas with new photographs and updated tequila descriptions. The previous edition has sold more than 50,000 copies.

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Andrew Carmellini, two-time James Beard Award winner, acclaimed author of Urban Italian, and executive chef-owner of the hit New York City restaurants Locanda Verde and The Dutch, takes readers on a wonderfully rich and diverse tour through the ingredients and cuisines that constitute American flavor For most of his life, Andrew Carmellini has been hitting the road, tasting the best of American flavors. Whether on childhood trips escaping from the hard-bitten winters of Ohio to sunny Florida and its fresh citrus fruit, cross-country trips in pursuit of the Great American Breakfast, or five-meal-a-day swings through barbecue country, he absorbed everything he could about regional cooking, American-style, at every stop. In American Flavor, Carmellini shares the lessons of his culinary life on the road in recipes and stories that get at the soul of how we eat today. Using the traditional regional foodways and the multicultural neighborhoods, global eateries, and ethnic groceries that dot the American landscape as his inspiration, he introduces delectable, enticing dishes that deliver maximum impact yet are surprisingly simple to make. In the book, you'll find cheese pierogies inspired by the Polish church ladies of Carmellini's native Cleveland right next to his take on savory-sweet barbecued beef short ribs from L.A.'s Korea Town; seriously smoky southwestern mole alongside savory lamb stew that takes its flavors from Astoria, the historically Greek neighborhood in Queens, New York. Every recipe reflects Carmellini's laid-back style, midwestern roots, big-city palate, and dedication to great ingredients and serious flavor. Along with the recipes are true-life tales of Carmellini's crazy culinary travels across America, into Canada, and even to Europe. Whether he's hunting ramps with the locals during an extern summer at a Virginia mountain resort or sampling some of the surprising off-menu specials at a hippie café in Vancouver, British Columbia, these hilarious, engagin

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This is the first book of its kind on this subject and indeed a very praiseworthy attempt in writing a 'History of Physical Education' in our country. In this small volume Mr. Rajagopalan has covered vast stretches of the periods of Indian history and in presenting the material has tried to deal with the physical activities, sports, games, pastimes of the rulers, their military conquests as well as general education contemplated for the people. The food habits and general rules connected with health and sanitation are also referred to. The essential stress of Physical Education as a part of overall general education has been maintained all through. Set in the background of Indian culture, history and education, this book exemplifies the fact that Physical Education formed an integral part of Indian culture and civilization. Considerable study and hard work have gone into this small volume and I am sure it would stimulate some good thinking on the part of the students and teachers of Physical Education in this country. With its vast field of interest, it should be of appeal to lay readers too.

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Timescapes of Modernity explores the relationship between time and environmental and socio-cultural concerns. Using examples such as the BSE crisis, the Sea Empress oil pollution and the Chernobyl radiation Barbara Adam argues that environmental hazards are inescapably tied to the successes of the industrial way of life. Global markets and economic growth; large-scale production of food; the speed of transport and communication; the 24 hour society and even democratic politics are among the invisible hazards we face. With this unique 'timescape' perspective the author dislodges assumptions about environmental change, enables a rethinking of environmental problems and provides the potential for new strategies to deal with environmental hazards.

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Techniques in the Behavioral and Neural Sciences, Volume 12: Neglected Factors in Pharmacology and Neuroscience Research: Biopharmaceutics, Animal Characteristics, Maintenance, Testing Conditions can be used as reference in the improvement of test designs for biochemists and physiologists in the control of test conditions. The book is divided into five sections. The introduction deals with the uncertainty of animal characteristics and test conditions as hindrances to the development of general insight into biological regulatory mechanism. The first section discusses biopharmaceutics - the interaction of drugs when interacting with molecules or enzymes in sufficient concentration at a specific site of action. The second section reviews animal characteristics in terms of strain differences, sex differences, and changes during development and aging of the subject. The third section discusses the maintenance of experimental animals such as housing conditions, food composition, and water intake as these kinds of environmental factors may shape the phenotype and responsiveness of the experimental animal. The fourth section explains the testing conditions such as metabolic effects and drug interactions, anesthesia, stress, and even the effects on circadian rhythms. The last section is a discussion on the importance of experimental results. This section covers internal and external validities and statistical inference. The author concludes that the design of any experiment should include a power analysis so that reliable and valuable conclusions can follow. Biochemists, physiologists, pharmacokineticists, toxicologists, chemical researchers, and others for whom drugs are their main focus of study will find this book valuable.

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Zofela may have fallen and the Bragalese revolt ended, but this is not the end of the struggle for the Koros to return Kastania to greatness. The Duras have raised the standard of revolt in Makenia and threaten the food supplies to the city of Turslenka. Astiras will have to gather a new army to deal with that problem. Isbel has problems, too. The growing antipathy between her two young children, Istan and Argan, shows no sign of abating, while Amne's new-found confidence threatens to upset the empress's plans for a settled image to present the populace. There is also the awful realisation that Argan's injuries from his fall are far more serious than first thought and indeed his life may well be threatened. For Prince Jorqel the troubles are serious indeed. His beloved Sannia is in the hands of Lombert Soul who, along with the Duras family, have hatched a terrible plan to turn the population of Niake into drug-addled zombies. He has to judge the right moment to challenge Soul's newly created army to battle and to rescue Sannia before the rebels carry out their threat to kill her.

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Juicing could be incorporated into the everyday lifestyle for the function of enhancing healthy and balanced living and it is likewise a good method on improving the day-to-day consumption of veggies and fruits. For the majority of people though juicing is either a task and a trouble or an invited option, however for those which appreciate juicing it is considerably motivated as its far better to do it directly than to get juice products. All juice items need to be treated and refined to guarantee its stability and service life, for that reason homemade juices are a much better option to make. However when doing homemade juices, it ought to be noted that it is crucial to eat the juice product as soon as it is prepared as permitting it rest will simply urge the growth of pathogens and they also have the tendency to damage down faster when exposed to air, therefore properly losing a whole lot of its initially promoted value. It ought to additionally be noted that although consuming juices as a routine practice, restricting the juicing to only fresh fruits would certainly not be a quite excellent suggestion as a great deal of fruits have a naturally higher sugar content and are not so high in fiber, thus triggering the unfavorable construct up of sweets bars in the body system. A better choice would be to integrate enhancing fruits and vegetables with each other to develop one scrumptious concoction that is both healthy and balanced and tasty.

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