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I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy... Eat. Eat adventurously. Miss nothing. It's all here in these pages. -From the Foreword by Anthony Bourdain Sit down for a meal with the locals on six ...
Extreme Cuisine: The Weird & Wonderful Foods that People Eat
I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy... Eat. Eat adventurously. Miss nothing. It's all here in these pages. -From the Foreword by Anthony Bourdain Sit down for a meal with the locals on six continents-what they are eating may surprise you. Extreme Cuisine examines eating habits across the globe, showing once and for all that one man's road kill is another man's delicacy! I've tried to make this book a guide to how the other half dines and why. Over a period of twenty-five years I've augmented my meat-and-potatoes upbringing in the United States to try a wide variety of regional specialties, from steamed water beetles, fried grasshoppers and ants, to sparrow, bison and crocodile. I've eaten deep-fried bull's testicles in Mexico, live shrimp sushi in Hawaii, mice cooked over an open wood fire in Thailand, pig stomach soup in Singapore, minced water buffalo and yak butter tea in Nepal, stir-fried dog tongue, and five penis wine in China. -From the introduction by Jerry Hopkins Dive headfirst into food culture from around the world. Join author Jerry Hopkins on a culinary and cultural tour as he explores foods that may seem bizarre, and often off-putting, to us. As he says, What is considered repulsive to someone in one part of the world, in another part of the world is simply considered lunch. Part travelogue, part cultural commentary and history, and part cookbook (yes, really), with Extreme Cuisine anyone can become an adventurous eater-or at least learn what it's like to be one. Chapters include: Mammals Reptiles & Water Creatures Birds Insects, Spiders & Scorpions Plants Leftovers
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17.840000 USD

Extreme Cuisine: The Weird & Wonderful Foods that People Eat

by J. Hopkins
Paperback / softback
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With Hamilton-mania still going strong, there is a renewed interest in early Americana, and A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers ...
A Taste of History Cookbook: The Flavors, Places and People That Shaped American Cuisine
With Hamilton-mania still going strong, there is a renewed interest in early Americana, and A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770! From West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Martha Washington's favorite Chocolate Mousse Cake, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.
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31.500000 USD

A Taste of History Cookbook: The Flavors, Places and People That Shaped American Cuisine

by Martha W. Murphy, Walter Staib
Hardback
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Food - how it's grown, how it's shared - makes us who we are. This issue traces the connections between farm and food, between humus and human. According to the first book of the Bible, tending the earth was humankind's first task: The Lord God planted a garden in Eden, ...
Plough Quarterly No. 20 - The Welcome Table
Food - how it's grown, how it's shared - makes us who we are. This issue traces the connections between farm and food, between humus and human. According to the first book of the Bible, tending the earth was humankind's first task: The Lord God planted a garden in Eden, in the east; and there he put the man whom he had formed (Gen. 2:8). The desire to get one's hands dirty raising one's own food, then, doesn't just come from modern romanticism, but is built into human nature. The title, The Welcome Table, comes from a spiritual first sung by enslaved African-Americans. The song refers to the Bible's closing scene, the wedding feast of the Lamb described in the Book of Revelation, to which every race, tribe, and tongue are invited - a divine pledge of a day of freedom and freely shared plenty, of earth renewed and humanity restored. In the case of food, the symbol is the substance. Every meal, if shared generously and with radical hospitality, is already now a taste of the feast to come. Also in this issue: poetry by Luci Shaw; reviews of books by Julia Child, Robert Farrar Capon, Peter Mayle, Albert Woodfox, and Maria von Trapp; and art by Michael Naples, Sieger Koeder, Carl Juste, Andre Chung, Angel Bracho, Winslow Homer, Raymond Logan, Sybil Andrews, Cameron Davidson, and Jason Landsel. Plough Quarterly features stories, ideas, and culture for people eager to put their faith into action. Each issue brings you in-depth articles, interviews, poetry, book reviews, and art to help you put Jesus' message into practice and find common cause with others.
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10.500000 USD

Plough Quarterly No. 20 - The Welcome Table

by Leah Libresco, Aidan Hartley, Philip Britts, Elizabeth Genovise, Luci Shaw, Norman Wirzba, Daniel Larison, Sarah Ruden, Edwidge Danticat
Paperback / softback
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A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There's a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavours of their lost country. A Uyghur cafe in New York's Brighton Beach serves a ...
Buttermilk Garffiti
A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There's a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavours of their lost country. A Uyghur cafe in New York's Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic - one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Cafe du Monde in New Orleans, as potent as Proust's madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha. Sixteen adventures, 16 vibrant new chapters in the great evolving story of American cuisine. And 40 recipes, created by Lee, that bring these new dishes into our own kitchens.
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16.750000 USD

Buttermilk Garffiti

by Edward Lee
Paperback / softback
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`Joyful, life-affirming, greedy. I loved it' - DIANA HENRY `Whether you are an avid cyclist, a Francophile, a greedy gut, or simply an appreciator of impeccable writing - this book will get you hooked' - YOTAM OTTOLENGHI The nation's `taster in chief' cycles 2,300 km across France in search of ...
One More Croissant for the Road
`Joyful, life-affirming, greedy. I loved it' - DIANA HENRY `Whether you are an avid cyclist, a Francophile, a greedy gut, or simply an appreciator of impeccable writing - this book will get you hooked' - YOTAM OTTOLENGHI The nation's `taster in chief' cycles 2,300 km across France in search of the definitive versions of classic French dishes. A green bike drunkenly weaves its way up a cratered hill in the late-morning sun, the gears grinding painfully, like a pepper mill running on empty. The rider crouched on top in a rictus of pain has slowed to a gravity-defying crawl when, from somewhere nearby, the whine of a nasal engine breaks through her ragged breathing. A battered van appears behind her, the customary cigarette dangling from its driver's-side window... as he passes, she casually reaches down for some water, smiling broadly in the manner of someone having almost too much fun. `No sweat,' she says jauntily to his retreating exhaust pipe. `Pas de probleme, monsieur.' A land of glorious landscapes, and even more glorious food, France is a place built for cycling and for eating, too - a country large enough to give any journey an epic quality, but with a bakery on every corner. Here, you can go from beach to mountain, Atlantic to Mediterranean, polder to Pyrenees, and taste the difference every time you stop for lunch. If you make it to lunch, that is... Part travelogue, part food memoir, all love letter to France, One More Croissant for the Road follows `the nation's taster in chief' Felicity Cloake's very own Tour de France, cycling 2,300km across France in search of culinary perfection; from Tarte Tatin to Cassoulet via Poule au Pot, and Tartiflette. Each of the 21 `stages' concludes with Felicity putting this new found knowledge to good use in a fresh and definitive recipe for each dish - the culmination of her rigorous and thorough investigative work on behalf of all of our taste buds.
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25.58 USD

One More Croissant for the Road

by Felicity Cloake
Hardback
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Hooked delves into the exciting fishing adventures of celebrated chef, restaurateur and food writer Mark Hix, opening with the story of his first catch, age 8, being cooked for supper by his grandmother - the catalyst for what has become his passion. You will be regaled with tales of extraordinary ...
HOOKED: Adventures in Angling and Eating
Hooked delves into the exciting fishing adventures of celebrated chef, restaurateur and food writer Mark Hix, opening with the story of his first catch, age 8, being cooked for supper by his grandmother - the catalyst for what has become his passion. You will be regaled with tales of extraordinary fishing expeditions at home and afar, from the banks of the Dumfriesshire coast to Tuscany's Porto Ercole, with each trip ending with a feast - be it the catch of the day (if all went to plan), or something found and foraged if the need arises (always have a back-up plan). Hooked features both exotic and humble dishes such as Hot stone salmon, Barracuda & pineapple ceviche, Trout kedgeree and Mahi mahi sashimi. Weaved into the narrative are the infectious, and unexpected, joys of fishing and what it does for you. Hint: it's not necessarily about the fish. Featured locations: England Scotland Ireland Italy Norway Florida The Bahamas South Africa Japan Australia New Zealand
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34.12 USD

HOOKED: Adventures in Angling and Eating

by Mark Hix
Hardback
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We never snacked like this and we never binged like this. We never had so many superfoods, or so many chips. We were never quite so confused about food, and what it actually is. This is a book about the good, the terrible and the avocado toast. A riveting exploration ...
The Way We Eat Now
We never snacked like this and we never binged like this. We never had so many superfoods, or so many chips. We were never quite so confused about food, and what it actually is. This is a book about the good, the terrible and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how modern food, in all its complexity, has transformed our lives and our world. To re-establish eating as something that gives us both joy and health, we need to find out where we are right now, how we got here and what it is that we share. Award-winning food writer Bee Wilson explores everything from meal replacements such as Huel, the disappearing lunch hour, the rise of veganism, the lack of time to cook and prepare food and the rapid increase in food delivery services. And Bee provides her own doable strategies for how we might navigate the many options available to us to have a balanced, happier relationship with the food we eat.
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20.48 USD

The Way We Eat Now

by Bee Wilson
Paperback / softback
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There are nearly 1,400 known varieties of wine grapes in the world-from altesse to zierfandler-but 80 percent of the wine we drink is made from only 20 grapes. In Godforsaken Grapes, Jason Wilson looks at how that came to be and embarks on a journey to discover what we miss. ...
Godforsaken Grapes
There are nearly 1,400 known varieties of wine grapes in the world-from altesse to zierfandler-but 80 percent of the wine we drink is made from only 20 grapes. In Godforsaken Grapes, Jason Wilson looks at how that came to be and embarks on a journey to discover what we miss. Stemming from his own growing obsession, Wilson moves far beyond the noble grapes, hunting down obscure and underappreciated wines from Switzerland, Austria, Portugal, France, Italy, the United States, and beyond. In the process, he looks at why these wines fell out of favor (or never gained it in the first place), what it means to be obscure, and how geopolitics, economics, and fashion have changed what we drink. A combination of travel memoir and epicurean adventure, Godforsaken Grapes is an entertaining love letter to wine.
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18.75 USD

Godforsaken Grapes

by Jason Wilson
Paperback / softback
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`Everything you ever needed to know about this vital ingredient for good cooking' - Ken Hom `An authoritative compendium on the history, production and benefits of a broad spectrum of vinegars interspersed with recipes.' - Sunday Times From food writer and historian Angela Clutton comes The Vinegar Cupboard, demonstrating the ...
The Vinegar Cupboard: Recipes and history of an everyday ingredient
`Everything you ever needed to know about this vital ingredient for good cooking' - Ken Hom `An authoritative compendium on the history, production and benefits of a broad spectrum of vinegars interspersed with recipes.' - Sunday Times From food writer and historian Angela Clutton comes The Vinegar Cupboard, demonstrating the many great ways vinegars can be used to balance and enhance flavours, and enable modern cooks to make the most of this ancient ingredient. There aren't too many ingredients which manage to bring flavour and adaptability to recipes and are actively good for you, but vinegar manages it, and this must-have new book, winner of the Jane Grigson Trust Award 2018, looks at how they have woven their way through culinary and medical history for thousands of years, and highlights the ways we can all benefit from vinegar in our diet. There is a growing interest in vinegars and a recognition of the role acidity plays in cooking, and within these pages, Angela Clutton shows how much can be achieved using just red or white wine vinegar in your cooking, as well as exploring the vast array of vinegars available. The range of vinegars on the market are expanding rapidly, and you can easily find fruit, herb, sherry, cider, malt, rice, balsamic and many types of red and white wine vinegars (from rioja through to champagne) on your supermarket shelves. The Vinegar Cupboard encourages cooks to have an arsenal of as many varieties of vinegars as they can fit in their kitchen; while we don't expect everyone to have a vinegar cupboard, we'd like to think this book will encourage a vinegar shelf at least! Photography, info-graphics and flavour wheels enhance the recipes in this collection, ensuring this is a usable and accessible book for all home cooks.
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44.36 USD

The Vinegar Cupboard: Recipes and history of an everyday ingredient

by Angela Clutton
Hardback
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Most people don't expect wood to flavor their food beyond the barbecue, if at all, and gastronomists rarely discuss the significance that wood has on ultimate taste. But trees and wood have a far greater influence over our plate and palate than you might think. So what does wood taste ...
The Flavor of Wood: In Search of the Wild Taste of Trees from Smoke and Sap to Root and Bark
Most people don't expect wood to flavor their food beyond the barbecue, if at all, and gastronomists rarely discuss the significance that wood has on ultimate taste. But trees and wood have a far greater influence over our plate and palate than you might think. So what does wood taste of? And how has it been used in cooking, distilling, fermenting, and even perfume creation to produce a unique flavor and smell? To find out the answers to these questions, food communications expert Artur Cisar-Erlach embarked on a global journey to understand how trees infuse the world's most delectable dishes with the flavor of their wood. His flavor hunt extended into a three-year exploration covering everything from pizza, whisky, cheese, tea, and perfume to quinine, wine, maple syrup, blue yogurt, and more. From wooden barrels used to age scotch in Austria to wood-burning pizza ovens of Naples to traditional Canadian maple syrup producers, The Flavor of Wood explores how wood infuses some of our best-loved foods through its smoke, sap, roots, and bark. As his quest spans continents and cultures, Cisar-Erlach introduces readers to a colorful cast of characters including Modenese balsamic vinegar producers, Piedmontese truffle hunters, South Tyrolean winemakers, and wild mountain pine chefs. Discovering that wood flavors beverages as well, the author encounters Austrian whisky distillers, Bavarian brewers, avant-garde central London tea merchants, and Indian tea exporters. A world trip brimming with fascinating encounters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers readers unparalleled access to some of the world's highest quality cuisine and unknown tree flavors.
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28.350000 USD

The Flavor of Wood: In Search of the Wild Taste of Trees from Smoke and Sap to Root and Bark

by Cisar-Erlach Artur
Hardback
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Ask any self-respecting Louisianan who makes the best gumbo and the answer is universal: Momma. The product of a melting pot of culinary influences, gumbo, in fact, reflects the diversity of the people who cooked it up: French aristocrats, West Africans in bondage, Cajun refugees, German settlers, Native Americans-all had ...
Gumbo Life: Tales from the Roux Bayou
Ask any self-respecting Louisianan who makes the best gumbo and the answer is universal: Momma. The product of a melting pot of culinary influences, gumbo, in fact, reflects the diversity of the people who cooked it up: French aristocrats, West Africans in bondage, Cajun refugees, German settlers, Native Americans-all had a hand in the pot. What is it about gumbo that continues to delight and nourish so many? And what explains its spread around the world? A seasoned journalist, Ken Wells sleuths out the answers. His obsession goes back to his childhood in the Cajun bastion of Bayou Black, where his French-speaking mother's gumbo often began with a chicken chased down in the yard. Back then, gumbo was a humble soup little known beyond the boundaries of Louisiana. So when a homesick young Ken, at college in Missouri, realized there wasn't a restaurant that could satisfy his gumbo cravings, he called his momma for the recipe. That phone-taught gumbo was a disaster. The second, cooked at his mother's side, fueled a lifelong quest to explore gumbo's roots and mysteries. In Gumbo Life: Tales from the Roux Bayou, Wells does just that. He spends time with octogenarian chefs who turn the lowly coot into gourmet gumbo; joins a team at a highly competitive gumbo contest; visits a factory that churns out gumbo by the ton; observes the gumbo-making rituals of an iconic New Orleans restaurant where high-end Creole cooking and Cajun cuisine first merged. Gumbo Life, rendered in Wells' affable prose, makes clear that gumbo is more than simply a delicious dish: it's an attitude, a way of seeing the world. For all who read its pages, this is a tasty culinary memoir-to be enjoyed and shared like a simmering pot of gumbo.
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28.300000 USD

Gumbo Life: Tales from the Roux Bayou

by Ken Wells
Hardback
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Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City. Palestinian food is winningly fresh and bright, centered ...
Zaitoun - Recipes from the Palestinian Kitchen
Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City. Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region's bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za'atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine. In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.
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31.450000 USD

Zaitoun - Recipes from the Palestinian Kitchen

by Yasmin Khan
Hardback
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The world-famous chef Rene Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma A Work in Progress: A Journal is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified ...
A Work in Progress: A Journal
The world-famous chef Rene Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma A Work in Progress: A Journal is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world's most creative minds. Originally featured in the bestselling A Work in Progress, first published in 2013.
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34.04 USD

A Work in Progress: A Journal

by Rene Redzepi
Hardback
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My sister is pregnant with a Lemon this week, Week 14, and this is amusing. My mother's uterine tumor, the size of a cabbage, is Week 30, and this is terrifying. When her mother is diagnosed with a rare form of cancer, Karen Babine--a cook, collector of thrifted vintage cast ...
All the Wild Hungers: A Season of Cooking and Cancer
My sister is pregnant with a Lemon this week, Week 14, and this is amusing. My mother's uterine tumor, the size of a cabbage, is Week 30, and this is terrifying. When her mother is diagnosed with a rare form of cancer, Karen Babine--a cook, collector of thrifted vintage cast iron, and fiercely devoted daughter, sister, and aunt--can't help but wonder: feed a fever, starve a cold, but what do we do for cancer? And so she commits herself to preparing her mother anything she will eat, a vegetarian diving headfirst into the unfamiliar world of bone broth and pot roast. In these essays, Babine ponders the intimate connections between food, family, and illness. What draws us toward food metaphors to describe disease? What is the power of language, of naming, in a medical culture where patients are too often made invisible? How do we seek meaning where none is to be found--and can we create it from scratch? And how, Babine asks as she bakes cookies with her small niece and nephew, does a family create its own food culture across generations? Generous and bittersweet, All the Wild Hungers is an affecting chronicle of one family's experience of illness and of a writer's culinary attempt to make sense of the inexplicable.
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16.800000 USD

All the Wild Hungers: A Season of Cooking and Cancer

by Karen Babine
Paperback / softback
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God is a foodie who wants to transform your supper into sacrament. One of America's most beloved teachers and writers, Margaret Feinberg, goes on a remarkable journey to unearth God's perspective on food. She writes that since the opening of creation, God, the Master Chef, seeds the world with pomegranates ...
Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers
God is a foodie who wants to transform your supper into sacrament. One of America's most beloved teachers and writers, Margaret Feinberg, goes on a remarkable journey to unearth God's perspective on food. She writes that since the opening of creation, God, the Master Chef, seeds the world with pomegranates and passionfruit, beans and greens and tangerines. When the Israelites wander in the desert for forty years, God, the Pastry Chef, delivers the sweet bread of heaven. After arriving in the Promised Land, God reveals himself as Barbecue Master, delighting in meat sacrifices. Like his Foodie Father, Jesus throws the disciples an unforgettable two-course farewell supper to be repeated until his return. This groundbreaking book provides a culinary exploration of Scripture. You'll descend 400 feet below ground into the frosty white caverns of a salt mine, fish on the Sea of Galilee, bake fresh matzo at Yale University, ferry to a remote island in Croatia to harvest olives, spend time with a Texas butcher known as the meat apostle, and wander a California farm with one of the world's premier fig farmers. With each visit, Margaret asks, How do you read these Scriptures, not as theologians, but in light of what you do every day? Their answers will forever change the way you read the Bible - and approach every meal. Taste and See is a delicious read that includes dozens of recipes for those who, like Margaret, believe some of life's richest moments are spent savoring a meal with those you love. Perhaps God's foodie focus is meant to do more than satisfy our bellies. It's meant to heal our souls, as we learn to taste and see the goodness of God together. After all, food is God's love made edible. See you around the table!
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17.840000 USD

Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers

by Margaret Feinberg
Paperback / softback
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'One cannot think well, love well, sleep well, if one has not dined well.' - Virginia Woolf. The definition of 'healthy eating' has been chewed up, spat out and re-digested enough times to make Joe Public give up and seek out their nearest branch of McDonald's. Our mindless obsession with ...
Eat It Anyway: Fight the Food Fads, Beat Anxiety and Eat in Peace
'One cannot think well, love well, sleep well, if one has not dined well.' - Virginia Woolf. The definition of 'healthy eating' has been chewed up, spat out and re-digested enough times to make Joe Public give up and seek out their nearest branch of McDonald's. Our mindless obsession with eating 'right' is such that we're now more concerned about what our Instagram followers think of a poorly lit picture of our dinner than we are of its effect on our own palate. Or, indeed, our happiness. We seem to be living in a time where we no longer eat with our hearts, emotions or heritage - but with what our waistlines (and followers) in mind. Not Plant Based are on a mission to help you love food again. The principle is very simple: eat what you like and don't worry about it. It's a menu that's especially delicious, 'guilt-free' and requires a hell of a lot less money spent in health food shops. Throughout the book, Laura and Eve call on experts to debunk myths and provide a balanced exploration of our attitude towards food, with some delicious recipes thrown in along the way. They discuss their own experiences of eating disorders and offer personal tips and coping mechanisms to help rid you of anxiety linked to food. No one is saying healthy eating is bad; there is simply a lot of misleading information out there. More to the point, food is so much more in the grand scheme of life than health: it's family, friends, enjoyment and memories. So go on, take a bite out of Eat It Anyway and learn to love your food all over again. It's SO mouth-wateringly good - we bet you'll be back for seconds. **PRAISE FOR EAT IT ANYWAY** 'Learn to love food again with this book, which sorts nutritional nonsense from sensible science' - Woman's Weekly
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18.75 USD

Eat It Anyway: Fight the Food Fads, Beat Anxiety and Eat in Peace

by Eve Simmons and Laura Dennison
Paperback / softback
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An exploration into the psychology of eating in today's unprecedented first world pantry of abundance, access and excess, Why You Eat What You Eat examines the sensory, psychological, neuroscientific and physiological factors that influence our eating habits. Rachel Herz uncovers the fascinating and surprising facts that affect food consumption: bringing ...
Why You Eat What You Eat: The Science Behind Our Relationship with Food
An exploration into the psychology of eating in today's unprecedented first world pantry of abundance, access and excess, Why You Eat What You Eat examines the sensory, psychological, neuroscientific and physiological factors that influence our eating habits. Rachel Herz uncovers the fascinating and surprising facts that affect food consumption: bringing reusable bags to the supermarket encourages us to buy more treats; our beliefs about food affect the number of calories we burn; TV alters how much we eat; and what we see and hear changes how food tastes. Herz reveals useful techniques for managing cravings, such as resisting repeated trips to the buffet table, and how aromas can be used to curb overeating. Why You Eat What You Eat mixes the social with the scientific to uncover how psychology, neurology and physiology shape our relationship with food and how food alters the relationships we have with ourselves and with one another.
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20.46 USD

Why You Eat What You Eat: The Science Behind Our Relationship with Food

by Rachel Herz
Paperback / softback
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Recipe Notepad: A Blank Recipe Book Journal to Write in Record Recipes Recipe Notebook with High Quality Matte Cover Perfect Bound
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5.760000 USD

Recipe Notepad: A Blank Recipe Book Journal to Write in Record Recipes Recipe Notebook with High Quality Matte Cover Perfect Bound

by Sienna Piccolo
Paperback / softback
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The Truffle Underground: A Tale of Mystery, Mayhem, and Manipulation in the Shadowy Market of the World's Most Expensive Fungus
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16.800000 USD

The Truffle Underground: A Tale of Mystery, Mayhem, and Manipulation in the Shadowy Market of the World's Most Expensive Fungus

by Ryan Jacobs
Paperback / softback
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Eat. Cook. L.A.: Recipes from the City of Angels
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31.500000 USD

Eat. Cook. L.A.: Recipes from the City of Angels

by Aleksandra Crapanzano
Hardback
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Serious Eater
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28.350000 USD

Serious Eater

Hardback
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Delicious Places: New Food Culture, Restaurants and Interiors
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59.72 USD

Delicious Places: New Food Culture, Restaurants and Interiors

Hardback
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Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer
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28.300000 USD

Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer

by Bren Smith
Hardback
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Slime: How Algae Created Us, Plague Us, and Just Might Save Us
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27.300000 USD

Slime: How Algae Created Us, Plague Us, and Just Might Save Us

by Ruth Kassinger
Hardback
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The Best Cook in the World: Tales from My Momma's Southern Table
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17.850000 USD

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Paperback / softback
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Reservations: A Faux Black Leather Cute Large Undated Appointment Daily Schedule Reserve Register Log Guest Book For Restaurants, Space Booking Diary, Hostess Table Logbook Record Organizer Tracker Notes Journal Notebook
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8.390000 USD

Reservations: A Faux Black Leather Cute Large Undated Appointment Daily Schedule Reserve Register Log Guest Book For Restaurants, Space Booking Diary, Hostess Table Logbook Record Organizer Tracker Notes Journal Notebook

by Chef Jaz Books
Paperback / softback
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Save Me the Plums: My Gourmet Memoir
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28.350000 USD

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Thoughts by Bridget: A Personalized Lined Blank Pages Journal, Diary or Notebook. for Personal Use or as a Beautiful Gift for Any Occasion.
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7.300000 USD

Thoughts by Bridget: A Personalized Lined Blank Pages Journal, Diary or Notebook. for Personal Use or as a Beautiful Gift for Any Occasion.

by Designed Just 4u
Paperback / softback
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The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
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31.500000 USD

The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World

by Bee Wilson
Hardback
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