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See below for a selection of the latest books from Cookery / food & drink etc category. Presented with a red border are the Cookery / food & drink etc books that have been lovingly read and reviewed by the experts at Lovereading. With expert reading recommendations made by people with a passion for books and some unique features Lovereading will help you find great Cookery / food & drink etc books and those from many more genres to read that will keep you inspired and entertained. And it's all free!
This latest, completely revised edition of the bestselling The Food Bible contains the most up-to-date research and information from the world's top authorities on every aspect of food and diet, making it an indispensable reference book. It discusses all the important food issues - from the vegan versus meat' debate to modern food farming and processing; from from the high carb to high protein' debate to which oil to choose for health protection. It guides you through the minefield of contradictory dietary advice with clear nutritional information. Beginning with an explanation of the basic elements that make up food - proteins, fats, carbohydrates, fibre, vitamins, minerals and the new' non-nutrients such as probiotics, the book explains how to combine them for balanced, healthy eating. The Food Bible takes an in-depth look at all the common ailments and health problems, and discusses which foods to avoid and which can help prevent or alleviate them. There is a wealth of useful information on what to eat at every stage of your life and how best to keep your weight under control. The book contains a collection of tempting, healthy and nutritious recipes for all occasions and a final chapter containing invaluable, detailed analysis of over 300 everyday foods.
This book is a unique guide to professional knives and tools for the kitchen. A detailed introduction to the history of knives and other cutting tools and their application to the world of cooking. Both professional and amateur readers will find examples of knives for working with fish, meat, vegetables, vegetables and other baking utensils as well as cutting methods and accessories for food preparation in the world of professional cooking.
Now in paperback, NY Times best-selling author Dr. Michael Roizen's groundbreaking book reveals how the food choices you make each day--and when you make them--can affect your health, your energy, your sex life, your waistline, your attitude, and how you age. What if eating two cups of blueberries a day could prevent cancer? If drinking a kale-infused smoothie could counteract missing an hour's worth of sleep? When is the right time of day to eat that chocolate chip cookies? And would you actually drink that glass of water if it meant skipping the gym? This revolutionary guide--Dr. Mehmet Oz's 2019 Diet of the Year--reveals how to use food to enhance our personal and professional lives, and increase our longevity to boot. What to Eat When is not a diet book. Instead, acclaimed Cleveland Clinic internist Michael Roizen and certified physician Michael Crupain offer reader the choices that will benefit them the most--whether it's meals to help them look younger or snacks that prevent diseases--based on the science that governs them.
What do we really know about the food we eat? A firestorm of recent food-fraud cases - from the honey-laundering scandal in the USA, to the forty-year-old frozen `zombie' meat smuggled into China, to horsemeat passed off as beef in the UK - suggests fraudulent and intentional acts of food adulteration are on the rise. Jonathan Rees examines the complex causes and surprising effects of adulteration and fraud across the global food chain. Covering comestibles of all kinds from around the globe, Rees describes the different types of contamination, the role and effectiveness of government regulation and our willingness to ignore deception if the groceries we purchase are cheap or convenient. Pithy, punchy and cogent, Food Adulteration and Food Fraud offers an important insight into this vital problem with our consumption.
Comprehensive soup cookbook for use with the Instant Pot, including 70+ recipes, tips, and basic instructions for use of the popular appliance. With a multifunction Instant Pot and this inspired collection of 70+ recipes, soups of every variety are quick, easy, and full of flavor. Chunky and smooth soups, chili, ramen, stew, chowder, gumbo, posole, bisques, and broths--the Instant Pot cooks every type of soup in less time than traditional methods and traps in all the flavors of the fresh ingredients. Full of modern techniques and international influence, these easy, step-by-step recipes lead the way to delicious, stress-free soups.
We never snacked like this and we never binged like this. We never had so many superfoods, or so many chips. We were never quite so confused about food, and what it actually is. This is a book about the good, the terrible and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how modern food, in all its complexity, has transformed our lives and our world. To re-establish eating as something that gives us both joy and health, we need to find out where we are right now, how we got here and what it is that we share. Award-winning food writer Bee Wilson explores everything from meal replacements such as Huel, the disappearing lunch hour, the rise of veganism, the lack of time to cook and prepare food and the rapid increase in food delivery services. And Bee provides her own doable strategies for how we might navigate the many options available to us to have a balanced, happier relationship with the food we eat.