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Mark Hyman Food: WTF Should I Eat?No 1 New York Times bestselling author Dr Mark Hyman sorts through the conflicting research on food to give us the truth on what we should be eating and why...
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Gary Paul Nabhan Food, Genes, and Culture ENVegan, low fat, low carb, slow carb: Every diet seems to promise a one-size-fits-all solution to health. But they ignore the diversity of human genes and how they interact with what we eat. In Food, Genes, and Culture, renowned ethnobotanist Gary Nabhan shows why the perfect diet for one person could be disastrous for another. If your ancestors were herders in Northern Europe, milk might well provide you with…
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Yuto Tsukuda, Shun Saeki (ilustrácie) Food Wars! (Volume 4)Soma Yukihira’s old man runs a small family restaurant in the less savory end of town. Aiming to one day surpass his father’s culinary prowess, Soma hones his skills day in and day out until one day, out of the blue, his father decides to enroll ...
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Food Stories ENFood and literature have a long relationship and food is used to shed light on characters and relationships, from meals as the centre of family life to food as a political symbol. This collection brings together five stories and extracts all with food at their heart.
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Michael Pollan Food Rules ENAn enhanced edition of Food Rules - beautifully illustrated and packed with additional food wisdom. Michael Pollan’s Food Rules prompted a national discussion helping to change the way Americans approach eating. This new edition illustrated by celebrated artist Maira Kalman - and expanded with a new introduction and nineteen additional food rules - marks an advance in the national dialogue that Food Rules inspired.…
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Jo Denbury Food Presenting Secrets ENCreate food that is dressed to impress with this collection of great-looking contemporary garnishing ideas. Packed with tips and expert instruction, this book allows you to choose from more than one hundred realistically achievable garnishing ideas. An introductory section provides information on food presentation skills, including choice of plate, positioning of food and colour coordination, as well as tips about…
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Marion Nestle Food Politics ENWe all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States - enough calories to meet the needs of every man, woman, and child twice over -has a downside. Our over-efficient food industry must…
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Sharon Hudgins Food on the MoveAll aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important aspect of railway history for more than a century - from dinners in dining cars to ...
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Chloé Rutzerveld Food FuturesFood Futures will radically alter your ideas about consuming and producing food. Food designer Chloé Rutzerveld questions and explores new food production technologies and translates multidisciplinary research into future food scenarios...
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Marianna Mordenti Food France ENThis is not just a cookbook! It is a large-format culinary travel guide packed with colour illustrations which presents the best of French food, with sections devoted to classic French products and information on the countryside and the different areas, from Normandy to the Mediterranean sea, where these exceptional products start life. Each chapter of this amazing book is dedicated to one of the regions of France,…
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Food for Thought. Thought for Food ENFood for Thought, edited by Vicente Todoli, director of the Tate Modern (London) and by Richard Hamilton, American contemporary pop-art legend, explores Adria's participation in Documenta 12 and the debates this has stimulated between the worlds of gastronomy and art. Food For Thought compiles the discussions of the artists, chefs, critics, gallerists, and curators who took part in two round tables at elBulli,…
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Pauline Francis Food for ThoughtOriginal / British English. Farm work isn't Joe's idea of holiday fun. He wanted to spend the summer surfing. But when he finds himself in the middle of a disagreement about GM...
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Pauline Francis Food for Thought ENFarm work isn’t Joe’s idea of holiday fun. He wanted to spend the summer surfing. But when he finds himself in the middle of a disagreement about GM (genetically-modified) crop trials, life becomes more interesting. He also meets two very different girls. But what do they really want from him?
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Nancy Singleton Hachisu Food Artisans of JapanAn intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu...
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Silvia Malaguzzi Food and Feasting in Art ENDeliciously illustrated with masterpieces of western art, this latest volume in the highly acclaimed Guide to Imagery series explores the rituals, customs, and symbolism of food and dining in art. It features a dedicated mailing and e-mail campaign to targeted art and food media. This sumptuous new guide describes the importance of food and feasts in art throughout history: as told in the Scriptures and in the lives…
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Simone Klabin Food and Drink InfographicsAmid our ever-growing consumption of deft data vizualization, nothing makes for tastier morsels than the fine art of food and dining. Ushering the cookery book into the future, this volume gathers the best infographics of all things eating, ...
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Bernard Davis Food and Beverage Management ENThis introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering.…
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Bernard Davis Food and Beverage Management ENFood and Beverage Management 4e provides a complete introduction to this vital area of hospitality management. Now in its fourth edition, this best-selling text has been completely revised and restructured to reflect current practice and teaching and includes updated information on all areas, especially technology, operations and staffing issues. Each chapter has a user friendly structure including aims, exercises…
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Daniel Burns, Jeppe Jarnit-Bjergsø, Joshua David Stein Food and Beer ENA 60-recipe book from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. With a dialogue running…
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Julia Rothman, Rachel Wharton Food Anatomy ENGet your recommended daily allowance of facts and fun with Food Anatomy, the third book in Julia Rothman's best-selling Anatomy series. She starts with an illustrated history of food and ends with a global tour of street eats. Along the way, Rothman serves up a hilarious primer on short order egg lingo and a mouth-watering menu of how people around the planet serve fried potatoes and what we dip them in. Award…
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