This Is Your Brain on Food (An Indispensible Guide to the Surprising Foods that Fight Depression, Anxiety, PTSD, OCD, ADHD, and More) by Uma Naidoo
Publisher: Little, Brown Spark
Did you know that blueberries can help you cope with the aftereffects of trauma? That salami can cause depression, or that boosting Vitamin D intake can help treat anxiety? When it comes to diet, most people's concerns involve weight loss, fitness, cardiac health, and longevity. But what we eat affects more than our bodies; it also affects our brains. And recent studies have shown that diet can have a profound impact on mental health conditions ranging from ADHD to depression, anxiety, sleep disorders, OCD, dementia and beyond. A triple threat in the food space, Dr. Uma Naidoo is a board-certified psychiatrist, nutrition specialist, and professionally trained chef. In Your Brain on Food, she draws on cutting-edge research to explain the many ways in which food contributes to our mental health, and shows how a sound diet can help treat and prevent a wide range of psychological and cognitive health issues. Packed with fascinating science, actionable nutritional recommendations, and delicious, brain-healthy recipes, Your Brain on Food is the go-to guide to optimizing your mental health with food.
Taste: Surprising Stories and Science about Why Food Tastes Good by Barb Stuckey
Publisher: Atria Books
"Foodies rejoice! Malcolm Gladwell's favorite food inventor offers a guide to the senses with advice on how to develop your palate and better enjoy the pleasures of eating. Featured by Malcolm Gladwell in a New Yorker magazine article about the quest to develop the perfect cookie, Barb Stuckey is the food developer that famed foodies--such as Michael Pollan--turn to when they need to understand the psychology and physiology of taste. In Taste What You're Missing, Stuckey shares her professional knowledge in an engaging style that's one part Mary Roach, two parts Oliver Sacks, and a dash of Anthony Bourdain for spice. Taste What You're Missing serves up stories: seared, sauced, and garnished with humor and insight into our complicated experiences with food. First explaining the building blocks of taste perception on a physical level, Stuckey walks readers through the five basic tastes: sweet, sour, bitter, salt, and umami. She explains the critical importance of smell and how the other senses--touch, hearing, and sight--come into play when we enthusiastically dive into a plate of food. She provides eye-opening and delicious anecdotes and exercises that readers can perform to learn, for example, their unique "taster type," or the subtle differences between sour, bitter, tannic, and astringent. Armed with this new knowledge, readers can improve their ability to discern flavors, detect ingredients, and devise new taste combinations in their own kitchens. Keeping in mind that the only thing foodies like better than eating food is talking about food, Taste What You're Missing gives such curious eaters, Food Network watchers, kitchen tinkerers, and armchair Top Chefs understanding and language that will impress their friends and families with insider knowledge about everything they eat"--
Resetting the Table: Straight Talk About the Food We Grow and Eat by Robert Paarlberg
Chapter 1. The Case Against Modern Farming -- Chapter 2. Food Swamp Nation -- Chapter 3. The Limits of Local Food -- Chapter 4. The Panic for Organic -- Chapter 5. Should Peasants Stay Poor? -- Chapter 6. Rejecting Biotech Food -- Chapter 7. The Fate of Farm Animals -- Chapter 8. The Brave New Future of Food.
Nutrition Facts: The Truth About Food by Karen Frazier
Publisher: Rockridge Press
Good nutrition is the basis of a healthy lifestyle. Hundreds of everyday food choices determine your well-being: how you feel now, and in the future. Nutrition Facts exposes the whole truth about food, offering an unparalleled collection of facts, figures and data. No deceptive promises, no snake oils, no false advertising: just nutrition facts. Nutrition Facts is the most fact-checked book about nutrition. In it, you'll find all you need to know about:- The link between nutrition and health.- How the body processes food.- The truth about diets and nutrition regimes.- The value of nutrients.- Building healthy eating habits.- How to use nutrition to curtail ailments and allergies.This is a Rockridge Press publication.
Save Me the Plums: My Gourmet Memoir by Ruth Reichl
Publisher: Random House Trade Paperbacks
NEW YORK TIMES BESTSELLER * Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet. "A must for any food lover . . . Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You'll tear through this memoir."--Refinery29 NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Real Simple * Good Housekeeping * Town & Country When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl's leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media--the last spendthrift gasp before the Internet turned the magazine world upside down. Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams--even when she ends up in a place she never expected to be. Praise for Save Me the Plums "Poignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring. In fact, Reichl's story is juicier than a Peter Luger porterhouse. Dig in."--The New York Times Book Review "In this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of Gourmet magazine with clear eyes, a sense of humor, and some very appealing recipes."--Town & Country "If you haven't picked up food writing queen Ruth Reichl's new book, Save Me the Plums, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own."--Soleil Ho, San Francisco Chronicle
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease by Michael Greger M.D. FACLM
Publisher: Flatiron Books
From the physician behind the wildly popular website NutritionFacts.org, How Not to Die reveals the groundbreaking scientific evidence behind the only diet that can prevent and reverse many of the causes of disease-related death. The vast majority of premature deaths can be prevented through simple changes in diet and lifestyle. In How Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America — heart disease, various cancers, diabetes, Parkinson's, high blood pressure, and more — and explains how nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches, freeing us to live healthier lives. The simple truth is that most doctors are good at treating acute illnesses but bad at preventing chronic disease. The fifteen leading causes of death claim the lives of 1.6 million Americans annually. This doesn't have to be the case. By following Dr. Greger's advice, all of it backed up by strong scientific evidence, you will learn which foods to eat and which lifestyle changes to make to live longer. History of prostate cancer in your family? Put down that glass of milk and add flaxseed to your diet whenever you can. Have high blood pressure? Hibiscus tea can work better than a leading hypertensive drug-and without the side effects. Fighting off liver disease? Drinking coffee can reduce liver inflammation. Battling breast cancer? Consuming soy is associated with prolonged survival. Worried about heart disease (the number 1 killer in the United States)? Switch to a whole-food, plant-based diet, which has been repeatedly shown not just to prevent the disease but often stop it in its tracks. In addition to showing what to eat to help treat the top fifteen causes of death, How Not to Die includes Dr. Greger's Daily Dozen — a checklist of the twelve foods we should consume every day. Full of practical, actionable advice and surprising, cutting edge nutritional science, these doctor's orders are just what we need to live longer, healthier lives.
Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking by Bill Buford
From the author of the best-selling, widely acclaimed Heat--a new hilariously self-deprecating, highly obsessive account of the author's adventures, this time, in the world of French haute cuisine Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian. With his signature humor, sense of adventure, and masterly ability to immerse himself--and us--in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.
Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal by Rosalee De La Foret
Publisher: Hay House Inc.
Just as alchemists transform the ordinary into the extraordinary, with this book you can transform everyday herbs and spices into effective healing herbal remedies. Rosalee de la Forêt, a clinical herbalist, examines the history and modern-day use of 29 herbs, offering clinical studies to support their healing properties. She also dives into the energetics of herbalism, teaching readers how to match the properties of each plant to their unique needs, for a truly personalized approach to health. The recipes in this book take a variety of forms - from teas and pastilles to beauty products and delicious foods - to show how easy it is to incorporate the healing power of herbs into your everyday life. You could start your day with Spiced Cold Brew Coffee, pamper your skin with Green Tea and Rose Facial Cream, make a meal of Astragalus Bone Broth and Sage Chicken, then treat yourself to Cardamom Chocolate Mousse Cake and a Holy Basil-Ginger Julep. Beautiful photos taken by the author of the herbs and recipes complement each chapter. This book will appeal to those interested in natural health and herbalism, and the recipes offer an easy entry for beginners. Readers will never look at cinnamon, coffee, parsley, lavender or even chocolate the same way again, as they realize the kitchen can be their medicine cabinet!
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