Eating genetically modified food is gambling with every bite. The biotech industry’s claim that genetically modified (GM) foods are safe is shattered in this groundbreaking book. Nearly forty health risks of the foods that Americans eat every day are presented in easy-to-read two-page spreads.
Just tell me what's good! The first buying guide to focus exclusively on the best-selling wines in North America that you can find anywhere! When it comes to wine, your "wants" are pretty simple: a good wine, at a price you can afford, that's stocked at your local wine shop or supermarket.
In no other period of our country's history has the food scene changed so rapidly. Exciting new ingredients are available everywhere, expanding our culinary horizons. Even casual meals have globe-trotting flavors. We want memorable dishes, and we want them to be healthy for our families and our planet. And with our busy schedules, we want them on the table faster than ever. A new culinary world calls for a new cookbook.
A ham is (let us not mince words) a pig’s rear end. It’s a hefty hunk of flesh and bone, weighing in somewhere between 12 and 30 pounds. Fresh or cured, ham can be prepared in innumerable ways. And (here’s the clincher) ham is incredibly delicious—the kind of meat whose sheer scrumptiousness can entice even the most diehard vegan into having second thoughts.
Caitlin Friedman and Kimberly Yorio have helped readers find their dream jobs, be a boss without being bitchy, and even start companies of their own. But what happens when a career girl becomes a mom and her world turns upside down? Can you maintain your ambition and momentum at work while still being the kind of parent you want to be?
Of course you can!
Named Best Cookbook Overall for 2010 by epicurious.com! Now more than ever, Americans are giving careful thought to where their food comes from. And farmers, formerly anonymous suppliers of bounty, are proving an inspiration to chefs everywhere. This book celebrates the collaboration between farmer and chef—and the journey from land to table.
This is the second edition of the popular healthy eating guide from best-selling food writers Nikki & David Goldbeck. This new edition has 1,000 new listings for a total of 2,800, all verified. Exclusive local driving directions guide you to each listing. Indispensable to vegetarians, vegans, organic and sustainability fans and those with special dietary needs.
Home Canning and Preserving instructs readers how to make small-batch preserves, pickles, and more, whether in the summer or winter months, even when fresh produce is not as readily available. Janet Cooper, who has spent a lifetime finessing the art of small-batch preserving, provides you with step-by-step instructions on how to put by some of your favorite canned and jarred goods.
One woman's charming and personal account of abandoning the rat race to live blissfully as a beekeeper and honey entrepreneur—plus everything you'd ever want to know about bees. Ten years ago, Marina Marchese fell in love with bees during a tour of a neighbor's honeybee hives.