Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne.

Common sense tells us that to lose weight, we must eat less and exercise more. But somehow we get stalled. We start on a weight-loss program with good intentions but cannot stay on track. Neither the countless fad diets, nor the annual spending of $50 billion on weight loss helps us feel better or lose weight. Too many of us are in a cycle of shame and guilt. We spend countless hours worrying about what we ate or if we exercised enough, blaming ourselves for actions that we can't undo. We are stuck in the past and unable to live in the present--that moment in which we do have the power to make changes in our lives. With Savor, world-renowned Zen master Thich Nhat Hanh and Harvard nutritionist Dr. Lilian Cheung show us how to end our struggles with weight once and for all. Offering practical tools, including personalized goal setting, a detailed nutrition guide, and a mindful living plan, the authors help us to uncover the roots of our habits and then guide us as we transform our actions. Savor teaches us how to easily adopt the practice of mindfulness and integrate it into eating, exercise, and all facets of our daily life, so that being conscious and present becomes a core part of our being. It is the awareness of the present moment, the realization of why we do what we do, that enables us to stop feeling bad and start changing our behavior. Savor not only helps us achieve the healthy weight and well-being we seek, but it also brings to the surface the rich abundance of life available to us in every moment.

Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet. "This is the rare case of an amazing writer living an amazing life."-Ann Patchett When Conde Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl's leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media-the last spendthrift gasp before the Internet turned the magazine world upside down. Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams-even when she ends up in a place she never expected to be. Advance praise for Save Me the Plums "No one writes about food like Ruth Reichl. She also happens to be a mesmerizing storyteller. I consider this book essential nourishment."-Nigella Lawson "Endearing...'iGourmet magazine readers will relish the behind-the-scenes peek at the workings of the magazine...' Reichl's revealing memoir is a deeply personal look at a food world on the brink of change."-Publishers Weekly (starred review) "Ruth Reichl is the best sort of storyteller-intimate, wise, frank, and completely engaging. Here she beautifully details her ten years running Gourmet, with all the triumphs and tribulations, and it's a brilliant tale. Every page is rich and delicious; the book is such a treat!"-Susan Orlean, New York Times bestselling author of The Library Book.

Saviez-vous que si le gaspillage alimentaire était un pays, il serait le troisième plus gros producteur de gaz à effet de serre, après la Chine et les États-Unis? Ayant des impacts écologiques, sociaux et économiques désormais avérés, le gaspillage alimentaire est un enjeu collectif sur lequel on peut tous agir dès aujourd'hui. Que faire avec une carotte un peu flétrie, un fruit moche ou trop mûr? Le comité Sauve ta bouffe vous épaule et vous guide dans votre démarche pour réduire votre impact environnemental et pour devenir un « Mange-Gardien », un citoyen engagé qui entreprend de sauver ses aliments de la poubelle ou du compostage! Avec une série d'actions concrètes et faciles à installer dans votre quotidien grâce à l'énergie, la motivation et la créativité que cet ouvrage vous insufflera, vous pourrez faire une réelle différence... y compris pour votre portefeuille. • Grâce à 50 fiches d'aliments, sachez comment bien choisir, conserver, congeler et apprêter vos aliments, et découvrez quelques astuces pour les consommer pleinement! • Grâce à 35 recettes originales, maximisez l'utilisation de vos aliments en faisant un pesto de fanes, un gâteau végane aux peaux de bananes ou des écorces d'agrumes confites. • Grâce à des méthodes de conservation traditionnelles, prolongez la durée de vie de vos aliments et variez vos menus. • Grâce à un guide de substitution, apprenez à naviguer avec aisance dans votre cuisine et à ajuster votre alimentation selon les saisons. Passez à l'action avec de petits gestes pour un grand changement! Établis à Québec, les AmiEs de la Terre de Québec sont un mouvement citoyen écologiste. Leur mission consiste à s'organiser collectivement pour promouvoir et défendre nos droits à un monde écologiquement viable, juste et solidaire. Sauve ta bouffe est un comité né de cet organisme en 2012. Il est formé de plusieurs bénévoles motivés à unir leur savoir-faire pour contribuer activement à la sensibilisation au gaspillage alimentaire grâce à des ateliers vide-frigo, à des conférences et à leur présence dans divers événements locaux.

With today's sake drinkers increasingly informed and adventurous, now is the time for a truly expert guide to take you deeper into appreciation of this complex but delightful Japanese beverage, brewed from rice and enjoyed both warm or chilled. And what better mentor than John Gauntner, the "Sake Guy" and the world's leading non-Japanese sake educator and evangelist' Here in over two dozen no-holds-barred essays, John reveals "the truth about sake" from a connected insider's perspective. No other book or website presents such a knowledgeable, practical, and concise yet complete guide to sake idiosyncrasies, misperceptions, and controversies. Sake Confidential is the perfect FAQ for beginners, experts, and sommeliers. Indexed for easy reference with suggested brands and label photos. Includes: -Sake Secrets: junmai vs. non-junmai, namazake, aging, dry vs. sweet, ginjo, warm vs. chilled, nigori, water, yeast, rice, regionality -How the Industry Really Works: pricing, contests, distribution, glassware, milling, food pairing -The Brewer's Art Revealed: koji-making, brewers' guilds, grading John Gauntner John Gauntner is the only non-Japanese certified Master of Sake Tasting. A resident of Japan since 1988, he has worked in the sake industry promoting and educating since 1994. Each year he conducts Sake Professional Courses for sake professionals and aficionados, and several of his students have gone on to open thriving sake shops, breweries, and izakaya in the United States.

A new generation of street food lovers are lining up at food trucks and food carts. Though the idea is a long-standing part of American and world culture, the street food industry has never enjoyed so much popularity or publicity. With lower start-up costs than traditional "store front" restaurants, food trucks offer a unique opportunity to entrepreneurs in a business climate where credit is tight and capital is scarce. In Running a Food Truck For Dummies, you'll get all the delicious details needed to start your own food truck business quickly, affordably, and successfully. Whether you're one for the nearly 3 million owners and operators of existing food truck businesses or a chef, foodie, or gourmand interested in starting your own mobile restaurant endeavor, Running a Food Truck For Dummies helps you find your food niche, follow important rules of conducting business on the road, outfit your moving kitchen, meet safety and sanitation requirements, and much more. * Help starting and creating a business plan * Advice on creating a mobile menu, choosing and outfitting a vehicle, setting prices, and hiring help * Everything you need to know about licenses, permits, zoning, parking, and other considerations * Coverage of using Social Media advertising,such as Facebook and Twitter, to market your food truck business From choosing and outfitting a business vehicle to franchising and everything in between, Running a Food Truck For Dummies shows foodies everything they need to know to get their business moving toward success!

An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective. Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling and indispensable insider information, the end result is the first ever guidebook for the new age of culinary tourism.

Gary Erickson is an entrepreneur, athlete, outdoorsman, environmentalist, and the founder of Clif Bar, Inc., producers of a popular organic energy bar. Here he expounds on his business philosophy and how it was affected by his adventures hiking the Himalayas, biking European mountain passes, and climbing the Sierra Nevadas.

John Yudkin was the first to sound the alarm about the excess of sugar in the diet of modern Americans. Pure, White, and Deadly clearly and engagingly describes how sugar is damaging our bodies, why we eat so much of it, and what we can do to stop. He explores the ins and out of sugar, from the different types-is brown sugar really better than white?-to how it is hidden inside our everyday foods, and how it is damaging our health. In 1972, Yudkin was mostly ignored by the health industry and media, but the events of the last forty years have proven him spectacularly right. Yudkin's insights are even more important and relevant now, with today's record levels of obesity, than when they were first published. Brought up-to-date by childhood obesity expert Dr. Robert H. Lustig, this emphatic treatise on the hidden dangers of sugar is essential reading for anyone concerned about their health, the health of their children, and the wellbeing of modern society.