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  Extra Virgin Olive Oil - The...

  David M Neuman

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  Written by food expert David Neuman, Extra Virgin Olive Oil: The Truth in Your Kitchen is the first resource of its kind to show consumers how to identify and avoid purchasing rancid/defective olive oil by understanding price point, olive oil handling from the mill to stores, and the smell and taste of good, quality olive oil. 

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  Plant Based Gut Health - A...

  LearnWell Books

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  ⭐️ INTERACTIVE, PERSONALISED WORKBOOK INCLUDED ⭐️ 
  🥑 10-DAY PLANT-BASED MEAL PLAN 🌽 
  🫑 50 PLANT-BASED RECIPES 🥬 
  You've found the solution to your bloating, fatigue, skin problems, lack of concentration, and inflammation! 
  Anita Tejani (MSc), a leading expert on Gut Health, simplifies this topic to make it accessible so you can feel better TODAY! 
  In this audiobook, you'll discover:The Gut-Brain Connection: Learn how to influence mood, stress responses, and cognitive function through gut healthMicrobial Insights: Understand the gut microbiome's role in digestion, metabolism, and nutrient absorptionSolutions Made Accessible: Complex concepts made simple through relatable analogiesFermented Foods & Probiotics: Boost well-being the easy, natural wayChronic Inflammation Insights: Manage it through diet and lifestyle choicesAllergies & Immunity: Make better decisions for improved immune responsesWeight Management: Achieve health and fitness goals through practical gut health tools 
  Imagine a life free from poor gut health symptoms, enjoying foods without negative side effects, better sleep, a clear head, and a stable weight. This audiobook provides the answers you've been seeking. Start listening now! 
  🔸 SPECIAL FEATURES 🔸 
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  🧠 FREE Interactive Workbook: Chapter-by-chapter activities, thoughts, notes, and questions 
  🌽️ 10-Day Plant-Based Meal Plan: Start immediately with delicious meals 
  🥑 ️50 Plant-Based Recipes: Discover the wonderful world of plants

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  The Invention of the Restaurant...

  Rebecca L. Spang, Adam Gopnik

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  Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today. 
   
   
   
  This is a book about the French revolution in taste—about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne.

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  Whisking Wafer & Silicon...

  Julien Chen

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  This audiobook is narrated by an AI Voice.   
  What do a chef managing a chaotic kitchen and a global supply chain executive have in common? Everything. 
  Whisking Wafers & Silicon Soufflés serves up a fresh take on supply chain strategy—blending culinary storytelling with real-world lessons from high-tech manufacturing. From late-night plating in a bustling restaurant to navigating multimillion-dollar shipments across borders, J. Chen turns personal experience into a flavorful framework for resilience and innovation. 
  Each chapter stirs in metaphors, strategies, and practical insights designed to transform how you lead through complexity. Whether you're a seasoned operations pro or a curious leader with an appetite for transformation, this book offers a tasting menu of ideas to spice up your thinking. 
  Includes a bonus “Chef’s Appendix” of tools, prompts, and playbooks to help you cook up change—one wafer at a time.

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  Celery Juice Smoothie Recipes...

  Way of Life Press

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  Feel great about what you put into your body! 
  These healthy green smoothies are packed with vital nutrition to keep you feeling great! 
  The health benefits of green celery juice smoothies are amazing! 
  Take a look at what is inside...Celery Watermelon SmoothieCantaloupe & Greens SmoothiePears & Celery Green SmoothieCelery Peach SmoothieSweet Potato & Greens SmoothieCoconut Green SmoothieGreen Mint SmoothieGreen Citrus SmoothieCelery Kiwi SmoothieCherry Celery SmoothieAlmond Celery SmoothieBanana Celery SmoothieVanilla-cado Greens SmoothieFlax Celery SmoothieCanataloupe Green SmoothieCreamy Pineapple SmoothieGreen Apple-cado SmoothieCashew SmoothieGreat Green Avocado SmoothieCoconut Avocado Smoothie

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  Survival Food - North Woods...

  Thomas Pecore Weso

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  In these coming-of-age tales set on the Menominee Indian Reservation of the 1980s and 1990s, Thomas Pecore Weso explores the interrelated nature of meals and memories. As he puts it, “I cannot separate foods from the moments in my life when I first tasted them.” Weso’s stories recall the foods that influenced his youth in northern Wisconsin: subsistence meals from hunted, fished, and gathered sources; the culinary traditions of the German, Polish, and Swedish settler descendants in the area; and the commodity foods distributed by the government—like canned pork, dried beans, and powdered eggs—that made up the bulk of his family’s pantry. His mom called this “survival food.” These stories from the author’s teen and tween years—some serious, some laugh-out-loud funny—will take readers from Catholic schoolyards to Native foot trails to North Woods bowling alleys, while providing Weso’s perspective on the political currents of the era. The book also contains dozens of recipes, from turtle soup and gray squirrel stew to twice-baked cheesy potatoes. This follow-up to Weso’s Good Seeds: A Menominee Indian Food Memoir is a hybrid of modern foodways, Indigenous history, and creative nonfiction from a singular storyteller. “This book is not only about survival food, but about the singular beauty, creativity, and fortitude that comes out of that survival.” —Chef Sean Sherman, author, The Sioux Chef’s Indigenous Kitchen “Survival Food is interesting because it’s one part cookbook, three parts memoir, one part history, and one part multidisciplinary exploration of its setting, northern Wisconsin." —James Norton, The Cookbook Test

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