New York Times Best Seller! Chosen Best Culinary Book of 2017 by over 19 publications. Learn how to master four simple elements to determine flavor, texture, and to balance flavor in order to make food delicious.
Popular book on baby-lead weaning (BLW): when what, and how! For practitioners looking for current evidence-based research on BLW and the 26 favorite natural solid foods to start with, how to keep food safe, foods to prohibit because of choking risk, and how to navigate, recognize, and prevent food allergies or sensitivities.
Thought-provoking, beautifully illustrated book on 10 additional years of research on the Blue Zones where people around the world live the longest—including lessons learned, top longevity foods, and the behaviors that extended quality life. And Buettner reveals an all-new blue zone—the first man-made using his Blue Zone Project, which has improved the health of over 5 million Americans.
Thought-provoking, beautifully illustrated book on 10 additional years of research on the Blue Zones where people around the world live the longest—including lessons learned, top longevity foods, and the behaviors that extended quality life. And Buettner reveals an all-new blue zone—the first man-made using his Blue Zone Project, which has improved the health of over 5 million Americans.
Excellent book from the Australian dietitian and fellow researcher who created the low-FODMAP diet! They are world-renowned researchers on celiac and IBS. The book covers the physiology of GI issues, determining triggers, and teaches how to implement the low-FODMAP diet with menus and 180 pages of recipes.
Everyone loves this book! This course is a one-stop resource for everything you need to develop, write, and produce recipes, or adapt recipes for better health /religious/allergy/plant-based/gluten-free/low FODMAP. Practitioners at all levels of experience will find pearls to succeed in this book. The Academy offers an additional 7 CPE hours for book buyers.
Marion Nestle, PhD, answers, how healthy is fish being sold at the fish counter? What factors should we be concerned about? Sustainability? Methylmercury? Microplastics? Food safety? This book is a master class on what fish you ought to buy for dinner.
Popular author! Recent research shows human intestinal microbiota influences metabolism, appetite, hormones, inflammation, and insulin resistance. Losing weight is more than cutting calories. Learn how to lose weight for good!
Gerard Mullin, MD, author of Integrative Gastroenterology
From Registered Dietitian, author, video cooking instructor, and clinician, Madhu Gadia, offers wonderful, healthy Indian recipes with cultural context, nutritional analysis, history, and serving suggestions.
James Beard Award Winner! Exploring more than 150 rare and important black cookbooks, the author honors culture, culinary, and nutritional history by those who nourished generations of Americans. Written by the first black food writer for a major newspaper.
This motivating sports book on building muscle and strength was co-written by Dr. Susan Kleiner, an internationally known researcher and expert on muscle building, hydration, women athletes, and the nutrition and exercise needed to build muscle tissue.
Susan Kleiner, PhD, RDN and Maggie Greenwood-Robinson, PhD
Winner of NPR, Smithsonian, & James Beard’s Best American Cookbook! Chef Sherman celebrates healthy locally sourced, native, wild caught, and seasonal foods—not European staples like wheat flour, dairy, and sugar.
Easily compared to Pollan’s The Omnivore’s Dilemma. Today’s optimistic farm-to-table food culture has a dark secret: the local food movement, so far, has failed to change how we eat. Chef Barber studied the soil, land, sea, and seed to see how best to promote, grow, and eat a diet that is in harmony with the earth—sustainable production.
Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating. Paradoxically, our diets are getting healthier and less healthy at the same time.
Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating. Paradoxically, our diets are getting healthier and less healthy at the same time.
