NUTRITION & HEALTH
Foodology: a food lover's guide to digestive health & happiness by 
Essentials of food science by
The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use. Each chapter ends with a glossary of terms, references, and a bibliography. The popular "Culinary Alert!" features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application. Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov. V.A. Vaclavik, Ph. D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman's University, institution management and food science. Elizabeth Christian, Ph. D. has been an adjunct faculty member at Texas Woman's University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for Five years before moving to the United States. Tad Campbell, MCN, RDN, LD is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition - Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik.
In Defense of Food by
#1 New York Times Bestseller from the author of How to Change Your Mind, The Omnivore's Dilemma, and Food Rules Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it? Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion--most of what we're consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food. Not too much. Mostly plants." Pollan's bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating. "Michael Pollan [is the] designated repository for the nation's food conscience."--Frank Bruni, The New York Times " A remarkable volume . . . engrossing . . . [Pollan] offers those prescriptions Americans so desperately crave."--The Washington Post "A tough, witty, cogent rebuttal to the proposition that food can be redced to its nutritional components without the loss of something essential... [a] lively, invaluable book."--Janet Maslin, The New York Times "In Defense of Food is written with Pollan's customary bite, ringing clarity and brilliance at connecting the dots."--The Seattle Times Michael Pollan's most recent food book Cooked: A Natural History of Transformation--the story of our most trusted food expert's culinary education--was published by Penguin Press in April 2013, and in 2016 it served as the inspiration for a four-part docuseries on Netflix by the same name. Pollan is also the author of How to Change Your Mind: What the New Science of Psychedelics Teaches Us About Consciousness, Dying, Addiction, Depression, and Transcendence
ALLERGIES & INTOLERANCES
The Gluten-Free Cookbook by 
Glucose revolution: the life-changing power of balancing your blood sugar by 
The intolerant gourmet: delicious allergy-friendly recipes everyone can enjoy by
Food writer and cook Pippa Kendrick revolutionises allergy-friendly food with an inspired collection of delicious recipes for everyone to make, share and enjoy – and just happen to be free from wheat, gluten, yeast, egg, dairy and soya.
The Intolerant Gourmet is a cookbook that will appeal to everyone; from those that want delicious food but suffer food allergy or intolerance to those who simply want great home cooking that can be served to all their friends and family no matter what they can or can’t eat.
The Guilt-Free Gourmet by
This cookbook is not about denial; it's approach to cooking and eating simply swaps the "bad for you" ingredients for natural and healthy alternatives that achieve the same decadent results without the negative impact on our waistlines, energy levels, health, and wellbeing. Recipes range from simple sharing plates for all the family to Foods from Afar such as Thai curry and fiery Korean noodles to Japanese tempura and Moroccan tagines. There are Light & Fresh dishes such as Globe Artichoke, Fennel & Arugula, as well as Comfort Food recipes including Beet Burgers with Mustard Mayo and a velvety Eggplant & Tomato Gratin. With ideas for Home Baking and Sweet Treats, Jordan and Jessica Bourke combine their expertise as a chef and nutritional therapist to prove that you can have your cake and eat it.
The Food Allergy Cookbook by
More than 11 million Americans are living with food allergies, including authors Carmel Nelson and Amra Ibrisimovic. With The Food Allergy Cookbook, the duo presents 101 tried and true recipes for foods from white bean artichoke dip, cream of mushroom soup, and cinnamon rolls to chicken pot pie, cranberry apple sauce, and fudge brownies All 101 recipes were carefully designed to make delectable dishes free of dairy, gluten, soy, corn, shellfish, and nuts. Each is made with readily available ingredients and paired with simple-to-follow cooking instructions and color images of the final dish. Surpassing other books in its genre that make bland meals or use hard-to-find ingredients, this volume is made to be stress-free with foods so good even people without allergies will crave them. It's the ultimate recipe book for those who like to have fun with food, enjoy cooking and playing in the kitchen, and want relief from the limited cuisine options typically available to them. In addition to breakfasts, lunches, dinners, desserts, and snacks, The Food Allergy Cookbook also provide a wealth of holiday menus to spice up Christmas, Thanksgiving, and special occasions all year long. Throughout, the authors provide personal anecdotes, tips for the kitchen, shopping lists, guidance on reading food labels, and helpful resources. It's a volume guaranteed to provide relief to new and experienced chefs managing personal allergies or the allergies of a loved one. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Original Comedy Sketch by Very Nice. Channel 4 Comedy.
Are you allergic or actually just fussy?
