What to Eat for What Ails You: How to Treat Illnesses by Changing the Food and Vitamins in Your Diet
Author: Winnie Yu
A comprehensive guide to health conditions, from everyday ailments to serious diseases, and the foods you should eat to help control them.
While it seems hard to believe, most doctors, in general, do not provide their patients with a natural health program after diagnosing them with a medical condition. While most illnesses can't necessarily be cured through diet and nutrition, often times you can help to control them, or improve your symptoms by identifying and avoiding specific foods, as well as lifestyle or environmental factors that trigger flare-ups or aggravate individual conditions. The Encyclopedia of What to Eat for What Ails You is a comprehensive guide to health conditions ranging from everyday ailments, such as bad breath or acne, to uncommon or less known maladies like rosacea and fibromyalgia, to serious diseases such as AIDS and cancer. Each entry in The Encyclopedia of What to Eat for What Ails You offers expert medical and nutritional advice from the respected medical field in which the professional works. The book is arranged alphabetically, and provides a description of the disease, instructs readers on the foods they should eat, the foods to avoid, and also offers suggestions on helpful nutritional supplements.
Book about: Taming the Truffle or Cooking New American
New American Cooking
Author: Joan Nathan
The culinary scene in America is one of the most exciting in the world today. A true melting pot of cuisines, contemporary American is literally and figuratively all over the map, and thriving as a result.
Joan Nathan tells this fascinating story by introducing us to the many cultures that have influenced the state of American cookery and the many individuals whose culinary creativity have leavened the national palate. As Joan has so often pointed out in her books, every recipe has a story, and through these stories and these recipes, she gives us a sense of our current, wildly diverse, national culinary character.
In the last thirty years, there have been dramatic changes to our diet. An influx of people from various Asian cultures brought not just Chinese and Japanese and Indian food (and subsets thereof), but Indonesian and Vietnamese and Thai, and more. Concerns for environmental and personal health have spawned interest in organic farming, in Whole Foods, in the Slow Food movement. And Joan has many personal contacts that come to life in these pages -- a Native American mushroom expert who knows every square foot of her land, and just where the perfect mushrooms will be found. Joe Tropiano, cousin of Stanley Tucci, talks about the movie Big Night, in which Tucci and Tony Shalhoub run an Italian restaurant and spar about the virtues of "real" Italian food as opposed to the typical spaghetti and meatballs.
< Throughout this enormously engaging book Joan Nathan gives us 280 delicious recipes--from Malaysian Swordfish Satays and Sushi Philly Roll to Pistachio Pesto with Pasta and Stuffed Vidalia Onions and Rice, Iraqi Style -- constructing in the process an idiosyncratic and immensely appealing portrait of American Cooking Today.
Publishers Weekly
What makes a particular dish or technique uniquely American? Nathan, perhaps best known for Jewish Cooking in America, and the author of seven additional cookbooks, eschews the notion that agribusiness and fast food have commandeered the American palate. Rather, she says the influence of immigrants from diverse areas of the world has, over the past 40 years, made American food fresh, spicy and rife with flavor. Similarly, she notes that the spices and ingredients available to American home cooks are far more varied than they've ever been, as are the options on restaurant menus. In homage to the chefs, farmers, artisans and entrepreneurs who create and contribute to American food culture, Nathan traveled the country and visited the people who help ensure that "the world's food is now literally at our fingertips." The book is part cookbook, part travelogue; readers will surely be intrigued by Nathan's descriptions of a Cuban juice bar in Miami, the advent of Middle Eastern restaurants in Virginia and the Honolulu Fish Auction, where she provides fascinating food lore and a striking sense of place. Nathan covers every course, from Morning Glory Muffins for breakfast to main courses like Haitian Vegetable Stew and desserts such as Molten Chocolate Cake. She does an excellent job of balancing her own voice with that of her interview subjects, making this cookbook as readable as it is practical. 150 full-color photos. Agent, Gail Ross. (Oct. 26) Copyright 2005 Reed Business Information.
Library Journal
Nathan is best known for her books on Jewish cooking (e.g., Jewish Cooking in America). In this title, however, she reveals that she's always been "interested in the larger picture, of how other ethnicities have affected America and the way we eat." To quell her curiosity, she traveled around the country to discover people who are effecting change, interviewing farmers and purveyors, chefs and home cooks, bakers and caf owners and collecting close to 300 diverse recipes. There are Santa Fe Huevos Rancheros and Green Mountain Egg Foo Yung, as well as Rack of Lamb with Pomegranate Sauce and Korean Bulgogi. Throughout, there are interviews with the many people she met, from a Slovak baker in Minnesota to a butter maker in Vermont. Because the book is a travelog as well as a cookbook, it's too bad that addresses and contact information aren't provided for the places readers might want to visit. That aside, Nathan's latest title is both informative and entertaining, and the recipes are impressively wide-ranging. Highly recommended. Copyright 2005 Reed Business Information.
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