River of Blood: American Slavery From the People Who Lived It : Interviews & Photographs of Formerly Enslaved African AmericansBy Edited by Richard Cahan and Michael Williams
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.
D’Adamo, a second-generation naturopathic physician, followed in his father’s footsteps, studying the correlation between blood type, diet and health. Where the senior D’Adamo subjectively linked blood type to diet, the younger confirmed the connection using objective, scientific
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.
“And [she] fell in love . . . over a deer’s liver”. She met Mark on assignment and got to know him while researching a piece on young farmers bucking the industrial agricultural complex by growing organic food. During her stay, Mark shot, killed and butchered a deer that had been
I loved this non-fiction book, written by one of my favorite fiction authors, Barbara Kingsolver.
Animal, Vegetable, Miracle details one year in which the author's family ate only animals and produce which they had either raised/grown themselves, or which they could purchase from local sources. (Local was defined as anything within a 60 mile radius of their home in Virginia. So, for example, since citrus fruits are not grown within that radius, the family did without citrus for that year.) I found the whole process which they went through to be so interesting - deciding what they were
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!
The story opens with Billie Breslin trying to land a job at the world-renowned culinary magazine Delicious! On the surface she's just taking the first steps in a budding career, but soon it becomes obvious she's moved across the country to avoid facing
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. My family loved the Fluffy Buttermilk Pancakes(using the All-Purpose Baking Mix) and they were simple enough to make that
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. Her stories were well-written and provides readers with
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. My favorite quotation: “Cooking is the faith that raw ingredients can be conjured into a nightly miracle”. The Table Comes First is a great book for all practitioners or theorists of the art of
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.
I [love] Macarons describes the detailed procedures of the two basic types of macaron shells, together with infinite varieties of batter flavors. What makes this cookbook stand out among other macaron cookbooks are the detailed instructions, color images of
Full Moon Feast by Jessica Prentice (I discovered after I wrote this entry that it is not in the JCL catalog, but is readily available Interlibrary Loan.)
Author Jessica Prentice is a professional chef and food activist, co-founder of Locavores and a founding worker-owner of Three Stoner Hearth: A Community Supported Kitchen in West Berkeley. Her website www.chelseagreen.com
Full Moon Feast takes us through 13 moons – Hunger Moon, Sap Moon, Egg Moon, Milk Moon, Moon of Making Fat, Mead Moon, Wort Moon, Corn Moon, Moon When Salmon Return to Earth, Blood Moon, Snow Moon, Moon of Long Nights
When Novella Carpenter and boyfriend Bill move from Seattle to Oakland, they choose their apartment for its cast of eccentric neighbors and the empty lot behind the building. In short order, Novella has taken over the lot, not only with a garden of heirloom vegetables, but chickens, bees, and even pigs. Because she is essentially squatting on another’s property, she is very generous about allowing strangers to partake of the fruits of her labor, while waiting for bulldozers to clear her space for condominiums. Being in the heart of what she describes as “the ghetto”, her neighbors all turn a