After writing several award-winning health and nutritiontitles that have had great success in the UK, Nicola Graimes makesher debut in the US market with the first book to focus on childrenand brain power and the foods that truly can improve intelligenceand those that can hinder it. With her exciting positive twist onthe link between the food that children eat and their mentaldevelopment, Graimes offers parents new ways and reasons to givetheir children (from pregnancy through primary school) and theessential foods and nutrients they require. BRAIN FOODS FOR KIDS includes: -A clear and easy-to-follow introduction to the principles ofgood childhood nutrition and information on all the latest scienceon brain-boosting foods -Practical, kid-tested advice on incorporating the essentialfoods into a child-friendly diet -Special "brain-box" features to explain the health-giving,mind-boosting properties of each of the featured dishes -Teaches how
Product Details 基本信息 ISBN-13 书号 9780804185592 Author 作者 Thorisson, Mimi Pages Number 页数 304页 Publisher 出版社 Clarkson Potter Publishers Publication Date 出版日期 2014年10月28日 Product Dimensions 商品尺寸 16开 Shipping Weight 商品重量 566g Language 语种 ENG Book Contents 内容简介 With beguiling recipes and sumptuous photography, "A Kitchen in France" transports readers to the French countryside and marks the debut of a captivating new voice in cooking. When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Medoc, she did not quite know what was in store for them. She found wonderful ingredients--from local farmers and the neighboring woods--and, most important, time to cook. Her cookbook chronicles the family's seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi's convivial recipes--such as Roast Chicken with Herbs and Creme Fraic
Lucky Peach is a journal of food writing, published on aquarterly basis by McSweeney's. It is a creation of David Chang,the James Beard Award-winning chef behind the Momofuku restaurantsin New York, Momofuku cookbook cowriter Peter Meehan, and ZeroPoint Zero Production--producers of the Travel Channel's EmmyAward-winning Anthony Bourdain: No Reservations. The result of this collaboration is a melange of travelogue,essays, art, photography, and rants in a full-color, meticulouslydesigned format. Recipes will defy the tiredingredients-and-numbered-steps formula. They'll be laid outsensibly, inspired by the thought process that went into developingthem. The aim of Lucky Peach is to give a platform to a brand offood writing that began with unorthodox authors like Bourdain,resulting in a publication that appeals to diehard foodies as wellas fans of good writing and art in general. What's inside? -David Simon, creator of The Wire and Treme, remembers his fathervia pickles and cream. -Jonathan Gold and Robert Siets
Coffee has never been better, ormore interesting, than it is today. Coffee producers have access tomore varieties and techniques than ever before and we, asconsumers, can share in that expertise to make sure the coffee wedrink is the best we can find. Where coffee comes from, how it washarvested, the roasting process and the water used to make the breware just a few of the factors that influence the taste of what wedrink. Champion barista and coffee roaster James Hoffmann examinesthese key factors, looking at varieties of coffee, the influence ofterroir, how it is harvested and processed, the roasting methodsused, through to the way in which the beans are brewed. Country bycountry - from Bolivia to Zambia - he then identifies keycharacteristics and the methods that determine the quality of thatcountry's output. Along the way we learn about everything from thedevelopment of the espresso machine, to why strength guides onsupermarket coffee are really not good news. This is the first bookto chart the coffe
