My most favorite part is the personal accounts, but what takes the cake is the therapeutic index that gives a combination of juices to treat and supplement diseases ranging from acne to warts. The book is written in textbook style (although not boring at all), and by an editorial board. There are charts representing the general amount of mineral, vitamins, and more in the most common foods and herbs. There is also a section that list various foods along with there uses and values.
The secret to glowing skin, brighter eyes, whiter teeth, shinier hair, and stronger nails According to nationally known nutritionist Lisa Drayer, it’s not what you put on your body, but what you put in your body that makes you beautiful. Drayer's groundbreaking guide reveals the Top 10 Beauty Foods--nature’s best kept secrets for glowing skin, fuller hair, healthier nails, brighter eyes, and whiter teeth. Her easy-to-follow program—including a mouthwatering four-week meal plan with more than 100 recipes—unlocks the amazing power of these Beauty Foods
The Perfect Recipe: The Ultimate, Hands-Down Best Way to Cook Our Favorite Foods
Which comes first when mashing potatoes the butter or the milk? How do you roast a turkey so the breast is as moist and juicy as the legs? Is it possible to create a fudgy, cakey, chewy brownie all in one? Pam Anderson, executive editor of the highly successful magazine COOK'S ILLUSTRATED, painstakingly conducted test after test to arrive at not only the best recipe but frequently the most convenient and sensible one.
It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods and Beverages of the World is an up-to-date review on fermentation practices, covering its storied past, cultural aspects, microbiology, biochemistry, nutrition, and functionality.
Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values
The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values catalogs the great variety of common as well as lesser-known fermented foods and beverages.
