4 Blood Types, 4 Diets, Eat Right 4 your Type offers individualized diet plans based on blood type. Dr. D’Adamo uses history and scientific research to explain how differences in blood type can affect how different people respond to food and exercise. Using meal and exercise plans you can achieve your best health.
If you have any doubt that growing clean food, and sustainable farming takes a special person, Kimball will set you straight. Especially since she didn’t start out a passionate grower. She was, in fact, a New Yorker. A Manhattanite even. A vegetarian Manhattanite living in a shabby cool exposed-brick apartment.
I loved this non-fiction book, written by one of my favorite fiction authors, Barbara Kingsolver.
I'll devour tasty literary fiction like any book-loving foodie, and Delicious! mixes in equal parts history, mystery and human interest for a full-bodied novel. Add to that an all-but-forgotten library that cryptically hides a series of old letters between unexpected pen pals, and you've got the cherry on top for this Librarian reviewer!
Food critic Frank Bruni reveals his personal struggle to overcome a love-hate relationship with food, and how he achieved self-control in the most unlikely circumstances.
If you enjoy cooking from scratch with simple wholesome ingredients, then this is the right cookbook for you! I love how the layout of the book takes you through the ingredients necessary for a “perfect pantry” and then straight into a chapter on Everyday Basics, including my two favorites, Perillo's All-Purpose Baking Mix and her Whole Grain Baking Mix. With these two recipes alone you have a third of the work for so many other delicious homemade foods already complete.
This book is a combination of short stories of Niequist's life with a focus on difficulties having children. She is a woman of faith and relates her stories to spiritual lessons which she realized after each individual experience. Almost every chapter is tied to a specific dish which she cooked for a particular experience and she includes recipes at the end of the chapters. I thought that this book was interesting because it was an intimate portrait of a woman's struggle with being thankful for what she had while wanting a larger family.
The smell of baking cookies brings back memories of mother's kitchen...Biting into a fresh tomato recalls the garden behind your childhood home...Watching the yellow powder and milk combine to create delicious macaroni and cheese reminds you of your first apartment. For author Lucy Knisley, as for many of us, food is a trip down memory lane. With a caterer mother and foodie father, her life has been defined and marked by some of the best (and worst food).
As the title suggests, this book is about food, cooking and restaurants. Gopnik, an investigative journalist by trade, tells us everything one wants to know about the history of cooking and restaurants, including the new eating trends such as the molecular cuisine of Barcelona. Gopnik examines our choices of food. In an apolitical way he gives an inside view into the meat vs. vegetarian debate.
Macarons have been made by pastry chefs for centuries but in the last few years this delicate yet tricky French pastry has been experiencing a comeback and another wave of fame outside Europe. Its long history goes back to the 8th century Arabic pistachio traders via Italy, of the Middle-Ages to the present day culinary Mecca, France.