Posts tagged ‘food’
Effect of Food and Beverage Prices on Children’s Weights
Effect of Food and Beverage Prices on Children’s Weights
by Minh Wendt & Jessica E. Todd
Paperback, 29 pages, 2011, $20.00
ISBN: 9781437988772
One factor that may be important in explaining rising childhood obesity is food prices. This report explores the effect of food prices on children’s Body Mass Index (BMI) using data from the Early Childhood Longitudinal Study, Kindergarten Class of 1998-99 (ECLS-K) and the Quarterly Food-at-Home Price Database.
On average, higher prices for soda, 100 percent juices, starchy vegetables, and sweet snacks are associated with lower BMIs among children. In addition, lower prices for dark green vegetables and lowfat milk are associated with reduced BMI. The effect of subsidizing healthy food may be just as large as raising prices of less healthy foods. Charts and tables. This is a print on demand edition of an important, hard-to-find report.
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Geographic Differences in the Relative Price of Healthy Foods
Geographic Differences in the Relative Price of Healthy Foods
by Jessica E. Todd, Ephraim Leibtag, Corttney Penber
Paperback, 40 pages, 2011, $20.00
ISBN: 9781437988352
Although healthy foods can be affordable, if less healthy foods are cheaper, individuals may have an economic incentive to consume a less healthful diet. Using the Quarterly Food-at-Home Price Database, the authors explore whether a select set of healthy foods (whole grains, dark green vegetables, orange vegetables, whole fruit, skim and 1% milk, fruit juice, and bottled water) are more expensive than less healthy alternatives.
They find that not all healthy foods are more expensive than less healthy alternatives. They also find considerable geographic variation in the relative price of healthy foods. This price variation may contribute to geographic variation in diet and health outcomes. Charts and tables. This is a print on demand report.
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New Government Report: How Food Away From Home Affects Children’s Diet Quality
How Food Away From Home Affects Children’s Diet Quality
by Lisa Mancino
Paperback, 33 pages, 2010, $25.00
ISBN: 1437940846
“This study includes estimates of how each child’s consumption of food away from home, food from school, and caloric sweetened beverages affects that child’s diet quality and calorie consumption. Compared with meals and snacks prepared at home, food prepared away from home increases caloric intake of children, especially older children. Each food-away-from-home meal adds 108 more calories to daily total intake among children ages 13-18 than a snack or meal from home. Both food away from home and all food from school also lower the daily diet quality of older children. Among younger children, the effect of food from school on caloric intake and diet quality does not differ significantly from that of food from home.”
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Weekly Book Special: Goat Cheese: Delectable Recipes for All Occasions by Georgeanne Brennan
Weekly Book Special: August 31st-September 6th
August marks National Goat Cheese Month, a celebration of the versatile ingredient that’s made its onto menus and dinner tables around the world. To commemorate, this week’s book special is:
Goat Cheese:
Delectable Recipes for All Occasions
Written by Georgeanne Brennan and Ethel Brennan
Illustrated by Philippe Weisbecker
Hardcover, 1987, 72 pages, ISBN: 0811812391
List Price: $10.00, OUR PRICE: $1.95
Goat cheese is an amazingly versatile ingredient that enhances any course of a meal. Known to the French as “fromage de chevre,” goat cheese has slowly but surely made its way onto American menus and dinner tables.
This is a charming introduction to using goat cheese in your everyday cooking. With a short history of this versatile ingredient and a description of how it’s made, this book features profiles of all the varieties and tips for storing, serving and cooking.
From tempting appetizers such as Grilled Eggplant and Goat Cheese Rolls to satisfying entrees like Gnocchi with Spinach and Goat Cheese to luscious desserts, including Poached Winter Pears with Sweet Goat Cheese. Charmingly illustrated and complete with a guide to the many varieties of goat cheese.
Our favorite recipe is for Chile and Feta Popovers (click to enlarge):
Georgeanne Brennan is the author of numerous cooking and gardening books, and the recipient of the James Beard Foundation Award and the IACP/Julie Child Cookbook Award for her writing. She lives in northern California and Provence, where she has a seasonal cooking school.
This book is discounted only through September 6th. Purchase it for $1.95 (list price $10.00):
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Award-Winning Indian Cookbook: Emperor’s Table, The Art of Mughal Cuisine by Salma Husain
Weekly Book Special: August 18th-August 24th
India celebrated its Independence Day on August 15th. Learn more about the country’s rich food history with this week’s book special:
Emperor’s Table: The Art of Mughal Cuisine
Written by Salma Husain, Illustrated by Pavan K. Varma
(Hardcover, 2008, 144 pages)
List Price: $27.00, OUR PRICE: $5.95
For The Mughals transformed India’s cooking by intermingling Middle Eastern cuisine with Indian spices and ingredients to produce some of the most exquisite Mughlai food.
This book not only traces the history of the Mughal emperors through their fondness for food and contribution to the growth of recipes, but is an engaging read on the role of each ruler’s personal likes and dislikes as well as how this has shaped the course of food habits in India.
Offers a mouth-watering selection of dishes ranging from soups and breads to exotic meat dishes. Showcases the splendor of the Mughal table through full-color miniature paintings. The recipes were selected from the original Persian manuscripts and books. They are easy to follow, but are modified for modern times.
Deepika, our Indian-American intern, says her favorite recipe is for Orange Flavoured Chicken Pulao (click to enlarge: illustration / recipe):
This book won Gourmand’s 2008 World Cookbook Award for "Best Culinary History."
Writes Time Out Mumbai: "Her study of food from the Mughal era puts recipes second and the people who loved them first." Author Salma Husain, who spent six years on the cookbook, told the magazine, "I didn’t want to do just a collection of recipes. This book shows the journey of Mughal food in India.”
This book is discounted only through August 24th. Purchase it for $5.95 (list price $27.00):
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Weekly Book Special: True Blueberry: Recipes for Soups, Salads, Desserts, and More (ISBN: 9781584794172)
Weekly Book Special: July 20th-July 26th
July is National Blueberry Month, a celebration of blueberries — the delicious native American fruit that’s low in calories and sodium, but rich in fiber. This week’s book special is a blueberry cookbook:
True Blueberry:
Recipes for Soups, Salads, Desserts and More
Written by Linda Dannenberg, Photography by Zeva Oelbaum
Hardcover, 128 pages, List Price: $22.00, OUR PRICE: $5.95
Blueberries have become a favorite ingredient not just for breakfast and dessert but for dishes at every meal. Blueberries are known to help fight cancer and diabetes, aid in lowering cholesterol, and combat aging.
This book is a celebration of the fruit prized for its distinctive color and delicate, sweet flavor. It highlights the health benefits of blueberries, and presents 80 fresh, innovative and appealing recipes, illustrated with more than a dozen beautiful full-color photographs.
Featured are creations such as Lemon-Ricotta Pancakes with Blueberry-Peach Compote; Fennel, Arugula, Orange, and Blueberry Salad; and Blueberry Martinis.
The recipes are gathered from home cooks and renowned chefs, including Debra Ponzek and Alain Ducasse, as well as restaurants such as Moody’s Diner in Maine.
Our favorite recipe is for the delicious summer treat of blueberry ice cream (click to enlarge):
“Dannenberg provides plenty of variety in her cookbook,” writes Publisher’s Weekly in a review. “Offerings in the soup and salad section include Lobster Salad with Blueberry-Beet Sauce and Blueberry–Sour Cream Dressing with Trio of Bitter Greens Salad. Appetizers and main courses include unexpected fare such as King Salmon Tartare with Blueberries and Roast Stuffed Turkey Breast with Red Wine–Blueberry Sauce. Desserts range from traditional pies to Blueberry Potato Cake with Glazed Blueberry Sauce.”
Victoria Wesseler, a food writer and master gardener, writes on the Going Local blog about local food: “In a handy place on my kitchen counter is [this] wonderful cookbook. Recipes include blueberry-beet borscht, blueberry steak sauce, and, my favorite of the moment, blueberry vodka.”
This book is discounted only through August 2nd. Purchase it for $5.95 (list price $22.00):
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In addition, let your loved one, relative or friend choose a unique gift from our extensive selection of nearly 40,000 hard-to-find books and prints. Give a gift certificate in any amount. | |
Weekly Book Special: Food for the Vegetarian: Traditional Lebanese Recipes (ISBN: 1566561051)
Weekly Book Special: July 20th-July 26th
This is the last day for Jonathan Fritz, our outstanding marketing associate. For this week’s book special, he chose a wholesome vegetarian cookbook. He says: “As a vegetarian who loves to cook, I can tell you these recipes are easy-to-make and delicious.”
Food for the Vegetarian:
Traditional Lebanese Recipes
By Aida Karaoglan (Paperback, 167 pages, ISBN: 1566561051)
List Price: $16.00, Lowest Amazon.com Price: $11.00, OUR PRICE: $5.95
Lebanon’s cuisine draws from a culinary history truly unlike any other in the world. This healthy and wholesome diet is a reflection of Lebanon’s unique interaction with Babylonians, Phoenicians, Egyptians, Greeks, Romans, Persians, Byzantines, Turks, and more recently, Europeans.
This tantalizing collection of more than 200 vegetarian recipes — passed down from mother to daughter, generation after generation — has been carefully collected from the rural villages of Lebanon, patiently tested and adapted to Western kitchens.
Accompanied by more than 30 full-color photographs, these tempting and delicious dishes are straightforward and easy to prepare. Also includes detailed descriptions of Lebanese cooking’s food groups and ingredients.
Jonathan’s favorite recipe is for burghul, a wholesome and delicious wheat base (click to enlarge):
“Aida Karaoglan has put together a fabulous collection of delectable vegetarian dishes,” writes noted cookbook author Paula Wolfert. “You can almost smell the fragrant spices while leafing through the pages. I will cherish this book.”
Sam and Sam Clark, owners of the award-winning Moorish restaurant “Moro” in London, have ranked this book among their Top 10 Cookbooks. “Vegetable cooking of the Islamic regions of Mediterranean is some of the most enlightened in the world – and this book helped open our eyes.”
This book is discounted only through July 26th. Purchase it for $5.95 (list price $16.00):
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In addition, let your loved one, relative or friend choose a unique gift from our extensive selection of nearly 40,000 hard-to-find books and prints. Give a gift certificate in any amount. | |
Caribbean-American Heritage Month Book Special: Vertamae Cooks in The Americas’ Family Kitchen by Vertamae Grosvenor (ISBN: 091233388X)
Weekly Book Special: June 14th-June 21st
June is Caribbean-American Heritage Month. In commemoration, this week’s special is:
Vertamae Cooks in “The Americas’ Family Kitchen”
Written by Vertamae Grosvenor, Foreword by Ed Bradley
(Paperback, 192 pages, 1996, $19.00)
Storyteller, poet and culinary anthropologist Vertamae Grosvenor displays the pleasures of Caribbean-American cooking in this companion to the PBS series “The Americas’ Family Kitchen.” Learn how African tastes and traditions have influenced the various cuisines of America, acquiring new flavors and ingredients along the way in Central America, South America and the Caribbean.
You’ll find more than 100 full-color down-home recipes, spiced with Vertamae’s anecdotes, humor and historical insights. Every recipe, ranging from Hoppin’ John to Sunshine Soup to Low Country Red Rice, has a story. Also includes an introduction to the history of Afro-Caribbean cooking and culture.
Our favorite recipe is for Auntie Kali’s Puerto Rican-Style Pork Roast (click to enlarge):
“These recipes are a sweet mix of history, anthropology, and storytelling that come together to create a tasty treat for the most modest of cooks,” writes Book News. “Every recipe is thoughtfully written, and many are annotated with Vertamae’s own historical or anecdotal take on the origin of the recipe. A beautiful and moving portrait of Caribbean culture — and delicious recipes to boot.”
Purchase this book for $19.00:
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In addition, let your loved one, relative or friend choose a unique gift from our extensive selection of nearly 40,000 hard-to-find books and prints. Give a gift certificate in any amount. | |
Book Special for National Fresh Food and Vegetable Month and Great Outdoors Month: Wild Food Gourmet: Fresh and Savory Food From Nature (ISBN: 1552092429)
Weekly Book Special: June 1st-June 7th
June is National Fresh Food and Vegetables Month and Great Outdoors Month. In commemoration, this week’s special is:
The Wild Food Gourmet:
Fresh and Savory Food From Nature
by Anne Gardon (Paperback, 174 pages, 1998, $25.00)
Cooking with wild food is a gratifying experience from start to finish. Discover a bounty of tender leaves, delicious berries and nutritious roots that grow wild all around us. Illustrated with over 75 color photos, this delightful cookbook features 100 delicious recipes using fresh-picked greens, berries and mushrooms and brings a new twist to home cooking and camping trips.
Author Anne Gardon grew up in Provence, France, where she followed her parents on their quest for wild edibles. When she came to North America she discovered a totally different and fascinating vegetation and started harvesting and eating wild edibles, which turned out to be delicious.
Our favorite recipe is for Tortellini with Artichoke Hearts and Shaggy Manes (click to enlarge):
“Containing exceptional photos, this book will appeal to gardeners, amateur botanists, restaurateurs and creative cooks,” writes Explore Magazine. Adds the Kansas City Star: “Learn tips on foraging, preserving, drying and freezing, along with recipes that are quite simple but elegant.”
A/P/A Month Special: Acclaimed Japanese Cookbook “At the Japanese Table” by Lesley Downer (ISBN:0811832805)
Weekly Book Special: May 24th-May 31st
May is Asian-Pacific-American (A/P/A) Heritage Month, a celebration of Asian and Pacific Islanders in the United States. In commemoration, this week’s special is:
At the Japanese Table:
New and Traditional Recipes
By Lesley Downer (Paperback, 223 pages, 2001, $17.00, ISBN:0811832805)
This cookbook, updated from the original 1993 version, demystifies the visual artistry, simplicity of preparation and healthfulness of Japanese cuisine for the home cook. There are nearly 100 easy-to-follow recipes, 16 pages of stunning full-color photos, and more than 30 illustrations of techniques ranging from carving carrot “flowers” to slicing sashimi.
More than just a cookbook, author Lesley Downer, who based this book on a six-part BBC2 series she presented, takes you on a culinary tour of Japan — to the feasts and festivals, into the homes, restaurants, sushi bars, street stalls and even the temples for a taste of this popular cuisine. Explains the history, legend and lore of the foods.
Our favorite spread is of the complete Japanese meal (click to enlarge):
“This is an inviting and easy-to-use introduction to Japanese cooking,” writes the Vancouver Sun. Adds Eating Well: “Illustrations of traditional techniques combine with stunning photos of exquisite food in a cool little beauty of a book.”
Purchase this book for $17.00:
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