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Nutrition, foods

Most popular at the top

  • The Everything Canning and Preserving Bookby Patricia Telesco; Jeanne P Maack

    F+W Media 2009; US$ 15.95

    More and more people are beginning to can and preserve, whether for health benefits or to save money. Complete with step-by-step instructions, recipes, and tips, this book is a must for beginning and experienced canners alike. With this book you will learn to: Preserve fresh foods by drying, freezing, canning, and pickling; Find and use the tools needed... more...

  • The Everything Organic Cooking for Baby and Toddler Bookby Angela Buck

    F+W Media 2008; US$ 15.95

    Parents want the best for their children, starting with what they eat. This book includes both information and recipes so you can educate yourself about organics and prepare all-natural meals for your children. You will discover how to know if foods are really organic, prepare natural baby and toddler meals at home, grow your own organic produce, make... more...

  • The Everything Root Cellaring Bookby Abbot Catherine

    F+W Media 2010; US$ 15.95

    What could be better than fresh produce all year round? Tired of your produce going bad before you have a chance to use it? There's an old-fashioned solution: Store fruits and veggies in a root cellar! The Everything Root Cellaring Book provides you with step-by-step plans on how to build a root cellar--or utilize the one you've got. Professional farmer... more...

  • The Everything Superfoods Bookby Delia Quigley; Brierley E Wright

    F+W Media 2008; US$ 15.95

    Common foods like blueberries, broccoli, tea, walnuts, yogurt, soy, and salmon are just some of the nutrient-rich foods that can help you live longer, look younger, and feel healthier. This book breaks down the secrets of the top twenty superfoods and how they can be instrumental in transforming your body. You will learn key nutritional information... more...

  • Five Loaves, Two Fishes and Six Chicken Nuggetsby Barry Gibbons

    Infinite Ideas 2006; US$ 12.95

    Everybody likes to take pot shots at the world of Big Food - particularly Big Fast Food. It's making everybody fat. It's making our children diabetic. It's an agent for sinister globalism. It exploits labour. It always seems to be Public Enemy # 1. There is, however, another world of Fast Food. A world that is not just about five big brands... more...

  • Foodby Facts On File

    Infobase Publishing 2012; US$ 24.95

    A variety of jobs are available for those interested in cooking, writing, business, and science. Food is a full-color volume that explores 20 of these sought-after careers. more...

  • Foodby Kathleen M. Reilly; Farah Rizvi

    Nomad Press 2010; US$ 12.95

    From the minute life begins, food makes you strong, helps you grow, and gives you energy. But do you take that ham sandwich for granted? You might not give a lot of thought to where your food comes from, how it got to you, what?s really in it, or what it does for you. Food: 25 Amazing Projects Investigate the History and Science of What We Eat gives... more...

  • Food, Nutrition and Sports Performance IIIby Ronald J. Maughan; Susan M. Shirreffs

    Taylor and Francis 2013; US$ 47.95

    As sport has become more professionalised over the last thirty years, so the role of nutrition in promoting health and performance has become ever more important to athletes who search for the extra edge to succeed in their respective sports. With the expansion in the provision of medical and scientific support services in elite sport, those who advise... more...

  • Food, Science, Policy and Regulation in the Twentieth Centuryby Jim Phillips; David F. Smith

    Taylor and Francis 2013; US$ 47.95

    This highly topical book offers a comprehensive study of the interaction of food, politics and science over the last hundred years. A range of important case studies, from pasteurisation in Britain to the E coli outbreak offers new material for those interested in science policy and the role of expertise in modern political culture. more...

  • Food Additives Data Bookby Jim Smith; Lily Hong-Shum

    Wiley 2011; US$ 340.00

    Jim Smith studied Food Science in Glasgow, Winnipeg and Nottingham and has worked in the food ingredients industry as technical manager as well as in a scotch whisky distillery in both production and quality control. He taught, researched and consulted at Strathclyde and Caledonian Universities in Glasgow for six years before moving to the Prince... more...