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Got a peanut butter cup, a Fruit Roll-Up, and a bag of chips? Voilà--Truffled Berry Praline Purses! Passing off a snack attack as fine food is as easy as a trip to the corner convenience store with this book. Featuring 51 clever photographically depicted recipes designed to turn the most disgusting of snacks into delicious(-looking) "gourmet" meals, you can fool even the most discerning palettes. But never mind impressing others! Since many of the ingredients are easy to find in a typical office vending machine, you can save money--and treat yourself to something special. (You are also encouraged to invest in a really great porcelain plate and some stellar silver to complete the experience.)
Packing a heavy punch and offering a fresh new look at Japanese food, Kurobuta prides itself on reworking the 'Iazakaya', Japanese pub style of relaxed eating and drinking. Kurobuta serves 'insanely delicious delicacies' (Jay Rayner, The Observer). Food that is both Incredibly inventive yet comfortingly familiar – signature dishes include Barbequed Pork Belly, with a Spicy Peanut Soy Sauce, Tea Smoked Lamb, and Kombu, Roasted Chilean seabass – food full of flavour, achievable to create at home and guaranteed to wow friends, family and hungry gatecrashers. Chapters with titles such as Snack, Junk Food Japan, Significant Others, Something Crunchy and On the Side give an idea of the gastronomic fun that is to be found within. Featuring approximately 100 recipes brilliantly showcasing Scott's wild and inventive style, Junk Food Japan will present Japanese classics with twists and turns, even in the Sushi and Sashimi sections, alongside a selection of new, stunning Scott-conceived dishes, including Tuna Sashimi Pizza and Wagyu beef sliders. Superb photography from legendary photographer David Loftus will feature throughout.
#1 NEW YORK TIMES BEST-SELLING AUTHOR Imagine what it would be like if you could eat all the comfort foods you love—from General Tso’s Chicken and Buffalo Wings to Strawberry Cheesecake and Chocolate Chip Ice Cream—but without the calories. But instead of feeling bloated, heavy, and lethargic, you felt light, alive, and healthy. It sounds like a dream, doesn’t it? This dream is, in fact, reality, and New York Times best-selling author Joy Bauer is here to prove it. In From Junk Food to Joy Food, Bauer lays out the secrets to transforming everyone’s favorite comfort foods into healthier versions of themselves—just like she does in her popular segment on the TODAY show. With a few simple tweaks, readers can create sumptuous, healthy comfort food dishes with the flavors and textures they crave but without the negative side effects. Instead of making them feel tired and weighed down, these foods will help readers lose weight, alleviate arthritis pain, boost energy, enhance heart health, normalize blood pressure, minimize wrinkles, and so much more. Packed with more than 100 recipes and stunning four-color before-and-after food photography, this recipe book presents some of the most delicious (and typically fattening!) meals, snacks, desserts and drinks—but with a healthy twist. So get set to gobble down Chicken Parmesan for dinner and top it off with Boston Cream Pie, and still drop two dress sizes in a few weeks. It’s all possible when you turn your favorite junk food into Joy food.
Join the edible (R)evolution! You don’t have to give up junk food to eat healthy—just make smarter choices. Discover yummy alternatives to your favorite treats. Unjunk Your Junk Food is a quick and easy guide to: • Healthy choices for the snacks you crave • Savvy alternatives to conventional brands • Tips for reading food labels and recognizing false claims • Nutritious ingredients to look for and dangerous additives to avoid • A tear-out Worst Ingredients chart, and more Now you can have your cake and eat it too!
This hard-hitting exposé blows the lid off of everything you thought you knew about Big Pharma and Big Food. What goes on behind the scenes in these industries is more suspicious, more devious, more disreputable than you could have ever imagined. Rosenberg’s message is clear: the pharmaceutical and agricultural industries are tainting public health through marketing disguised as medical education and research, aggressive lobbying, and high-level conflicts of interest. If you’re concerned about the safety of the drugs you take and the food you eat, you owe it to yourself to read this important book. Having gained the trust of more than twenty doctors, researchers, and experts who were willing to come forward and finally tell all, reporter and editorial cartoonist Rosenberg presents us with her shocking findings. Explosive material from whistle-blowers, scientists, unsealed lawsuits, and Big Pharma’s and Big Food’s own marketers exposes how these industries put profits before public safety and how the government puts the interests of business before the welfare of consumers, creating a double whammy that "pimps" the public health. What Rosenberg reveals about government complicity, regulatory food- and drug-safety lapses, and legislative injustices will both shock and appall.
Junk food is so delicious. The tastes of candy bars and smells of movie popcorn are almost irresistible. But junk foods have a secret. It's not an accident that we enjoy them so much. Science plays a major role in making and packaging these foods. "Where's the Science Here?" reveals why junk food is more amazing than you ever imagined! "Cobb's deverly conceived new series, Where's the Science Here?, focuses on food chemistry, not nutrition.... Well-digested explanations and low-tech projects reinforce Cobb's reputation for snappy hands-on science writing for children."---Booklist
Not all vegans do yoga thrice daily or thrive on kale juice. This book is for anyone curious about cooking meat-free, who DGAF about carbs. This is the anti-vegan cookbook for vegans. Almost every vegetarian and vegan cookbook focuses on the whole wheat/kefir/green cleanse/salt lamp/lentil aspect of living a cruelty-free diet. But what about those of us who actually dream of a greasy burger all day and all night, but simply can't justify eating animal products? Or those of us who just wanted to opt out of the environmentally unsustainable meat industry? Or anyone who is just keen to broaden their culinary horizons and dip a toe in the waters of veganism? Like author Zacchary Bird. If you see and taste the world the same way as Zac, then this is the cookbook for you. Inside this epic volume you'll find easy-to-follow recipes for deep-fried mac 'n' cheese balls, jalapeno poppers, Philly faux-steak, The Big Zac (i.e. a Big Mac, reimagined and reborn), and deep-fried banana fritters. Unlike other vegan cookbooks that you might've come across, this book won't have you searching through a spice market for five hours just to find all the ingredients. These recipes are supermarket-ready and can be made by even the most novice chef. Because who said that living without meat meant that you couldn't get greasy AF? They were wrong, and this book is (cruelty-free) proof.
Our major drive to eat centers around pleasure. But without understanding the nature of food pleasure and perception, we can't make useful modifications to food. Why Humans Like Junk Food: Edible Pleasure Explainedexplores, for the first time, the physiological basis for "food pleasure" and why these cravings occur. Author Steven Witherly chronicles how chefs and food scientists make our favorite foods taste irresistible. He also simplifies and outlines the various food-related pleasure principles through the use of general observations, aphorisms, and theories. Witherly shares the reasons why we like everything from gourmet coffee to Southern fried chicken, culinary secrets of the top chefs, and the eight biggest cooking mistakes amateurs make. Without even opening a cookbook, Witherly can show you how to use ingredients that will add the most pleasure to your culinary experience. For the everyday cook, dietician, food scientist, or professional chef, this revolutionary guide can help you improve your cooking by explaining the physiological power of great-tasting food!
Author Carla Mooney tackles a topic that is near and dear to people who love munching on snack food. She explores the popularity of junk food and how it is affecting public health. Readers will look at marketing methods designed to promote consumption of junk food, and ways that people are trying to avoid diets rich in junk food. Helpful strategies for incorporating healthier food choices into our diets are included.