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Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Seller: Idaho Youth Ranch Books, Boise, ID, U.S.A.
Book
Condition: Good. A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact (including dust cover, if applicable). The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include "From the library of" labels or limited small stickers. Book may have a remainder mark or be a price cutter.
Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Seller: SecondSale, Montgomery, IL, U.S.A.
Book
Condition: Like New. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Seller: SecondSale, Montgomery, IL, U.S.A.
Book
Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Book
Paperback. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less 2.3.
Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Book
Condition: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.
Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Seller: Better World Books, Mishawaka, IN, U.S.A.
Book
Condition: Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects.
Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Seller: Books Unplugged, Amherst, NY, U.S.A.
Book
Condition: Fair. Buy with confidence! Book is in acceptable condition with wear to the pages, binding, and some marks within.
Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Seller: Book Deals, Tucson, AZ, U.S.A.
Book
Condition: Fair. Acceptable/Fair condition. Book is worn, but the pages are complete, and the text is legible. Has wear to binding and pages, may be ex-library.
Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Seller: HPB-Ruby, Dallas, TX, U.S.A.
Book
paperback. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!.
Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Seller: St Vincent de Paul of Lane County, Eugene, OR, U.S.A.
Book
Condition: Acceptable. paperback The item is fairly worn but still readable. Signs of wear include aesthetic issues such as scratches, worn covers, damaged binding. The item may have identifying markings on it or show other signs of previous use. May have page creases, creased spine, bent cover or markings inside. Packed with care, shipped promptly.
Published by Simon & Schuster, 2009
ISBN 10: 1416575650ISBN 13: 9781416575658
Seller: Library House Internet Sales, Grand Rapids, OH, U.S.A.
Book
Softcover. Condition: Very Good. No Jacket. From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health. We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home. Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like %u201Corganic,%u201D %u201Csustainable,%u201D and %u201Clocal%u201D and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint%u2014and your waistline. Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live. Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, Food Matters represents the future of American eating. Solid binding. Please note the image in this listing is a stock photo and may not match the covers of the actual item. Book.
Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Seller: Pink Casa Antiques, Frankfort, KY, U.S.A.
Book
Paperback. Condition: Very Good. tight, uncreased spine, pages clear and bright, shelf and edge wear, cover crease and curl, corners bumped, packaged in cardboard box for shipment, tracking on U.S. orders.
Published by NY. 2011. Weinstein Books, 2011
ISBN 10: 1602861331ISBN 13: 9781602861336
Seller: Chris Fessler, Bookseller, Howell, MI, U.S.A.
Book First Edition
white & red hardbound 8vo. dustwrapper in protective plastic book jacket cover. fine cond. binding square & tight. covers clean. edges clean. contents free of all markings. dustwrapper in fine cond. not worn or torn or price clipped. nice clean copy. no library markings, store stamps, stickers, bookplates, no names, inking , underlining, remainder markings etc ~ first edition so stated. first printing ( # 1 in # line). xvii+284p. shopping list. cookbooks and websites. acknowledgments. gastronomy. vegetarianism. veganism. nutrition. cookbooks. economics. ~ "Kathy Freston makes the case that if you care about your diet and health, the earth and the environment, animals and sustainability, or all of above (and you should!), moving towards veganism makes sense. And she does it convincingly, with love and respect." ~ MARK BITTMAN, author of How to Cook Everything and The Food Matters Cookbook ~ In each of her widely acclaimed, bestselling books, Kathy Freston has been an empowering and friendly guide to a healthier, happier, and richer life. Now she gives us a book about our food, our health, and our environment that is unlike any other in its message. It is a book about making a choice~a choice that has no downside. At the heart of Veganist is Freston's belief that by moving gradually toward a whole foods, plant based diet, we will lose weight, heal our bodies from disease, and start making the world a more peaceful and livable place. It's about leaning into a healthy lifestyle simply by tweaking our very favorite meals so that they are delicious and nutritious versions of the things we already love. Freston herself actually grew up on chicken~fried steak and cheesy grits, and loved nothing more than BBQ ribs and vanilla milkshakes. Not until her thirties did she embrace the lifestyle of a veganist a word she landed on to describe someone who looks closely at all the implications of his or her food choices. Freston's shift toward this new life was gradual, but the impact was profoundly positive And she's not alone; this is a trend that is gainirg enormous momentum. In Veganist, Freston gives readers ten game~changing promises that will result from this gentle switch ~ food choices, including effortless weight loss and maintenance; greatly lowered risk of, and potential even reversal of, major diseases such as cancer, diabetes, and heart disease; increased life expectancy and quality of life; avoidance of food poisoning and viruses; both short~term and long~term money savings; help to feed the global poor; reduction of global warming; diminished animal suffering; and increased spiritual awareness and personal growth. Filled with compelling facts, stories of people who have improved their weight and health condition as a result of making the switch, and Q&As with the leading medical researchers, Veganist concludes with a step~by~step practical guide to getting healthy and balanced . easily and gradually. It is an accessible optimistic, and illuminating book that will change the way you eat forever. No less delicious, still hearty and satisfying~just better for you and for all.
Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Seller: Books of the Smoky Mountains, Del Rio, TN, U.S.A.
Book
Condition: very good. Slightly Used Copy.
Published by Penguin Random House Grupo Editorial, 2024
ISBN 10: 8419642185ISBN 13: 9788419642189
Seller: Grand Eagle Retail, Wilmington, DE, U.S.A.
Book
Hardcover. Condition: new. Hardcover. Despues del exito mundial de La enciclopedia de los sabores, regresa la reina de las combinaciones con una secuela que recoge aun mas sabores. Losi ngredientes inspiran a Segnit, pero son sus reflexiones, sus descripciones vibrantes, las que nos inspiran a sus lectores. La luz es ella. -Maria Nicolau Un compendio unico de mas de 800 combinaciones de sabores a partir de verduras que seduciran por igual a veganos, vegetarianos y omnivoros. La Enciclopedia De Los Sabores. Vol. 2 ensena a los amantes de la comida y la bebida a apreciar mas y mejor los 92 ingredientes que cubre, y las multiples maneras (clasicas y contemporaneas) de emparejarlos de un modo delicioso.ENGLISH DESCRIPTIONThe plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 92 essential ingredients and hundreds of flavor combinations. After all, the combinations you think you know, the ones youve never even considered, will blow your mind Eggplants take you to chocolate, which takes you to miso, which takes you to seaweed, which takes you to a recipe in another book or a restaurant dish you have to hunt down straight away. The curiosity is infectious, the possibilities inspiring on this ingredient-led voyage.--Yotam Ottolenghi in The New York Times Magazine, on how he uses More Flavors for recipe development "[Segnit is] a flavor genius . . . creative, imaginative, and fun."--Mark Bittman With her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is grassy like dill, cucumber, or peas, or floral fruity like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her phenomenal body of work (Yotam Ottolenghi) to produce a new treasury of pairingsthis time with plant-led ingredients. More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild riceas well as favorites like almond, avocado, garlic, lemon, and parsley from the originalthen expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnits More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cooks kitchen. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Published by Houghton Mifflin Harcourt Publishing Company, Boston, 2020
ISBN 10: 035812882XISBN 13: 9780358128823
Seller: CitiRetail, Stevenage, United Kingdom
Book
Hardcover. Condition: new. Hardcover. Bestselling author Mark Bittman and physician David Katz cut through all the noise on food, health, and diet to give you the real answers you need. What is the "best" diet? Do calories matter? And when it comes to protein, fat, and carbs, which ones are good and which are bad? Mark Bittman and health expert David Katz answer all these questions and more in a lively and easy-to-read Q&A format. Inspired by their viral hit article on Grub Street - one of New York magazine's most popular and most-shared articles - Bittman and Katz share their clear, no-nonsense perspective on food and diet, answering questions covering everything from basic nutrients to superfoods to fad diets. Topics include dietary patterns (Just what should humans eat?); grains (Aren't these just "carbs"? Do I need to avoid gluten?); meat and dairy (Does grass-fed matter?); alcohol (Is drinking wine actually good for me?); and more. Throughout, Bittman and Katz filter the science of diet and nutrition through a lens of common sense, delivering straightforward advice with a healthy dose of wit. AUTHORS: Mark Bittman is the author of 30 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the New YorkTimes number-one bestseller, VB6: Eat Vegan Before 6:00. David L. Katz, MD, MPH, FACPM, FACP, FACLM is the founding director of Yale University's Yale-Griffin Prevention Research Center, Immediate Past-President of the American College of Lifestyle Medicine, and Founder/President of the True Health Initiative Easy-to-understand rules for eating right, from food expert Mark Bittman and Yale physician David Katz, MD, based on their hit Grub Street article Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Published by Penguin Random House Grupo Editorial, 2024
ISBN 10: 8419642185ISBN 13: 9788419642189
Seller: CitiRetail, Stevenage, United Kingdom
Book
Hardcover. Condition: new. Hardcover. Despues del exito mundial de La enciclopedia de los sabores, regresa la reina de las combinaciones con una secuela que recoge aun mas sabores. Losi ngredientes inspiran a Segnit, pero son sus reflexiones, sus descripciones vibrantes, las que nos inspiran a sus lectores. La luz es ella. -Maria Nicolau Un compendio unico de mas de 800 combinaciones de sabores a partir de verduras que seduciran por igual a veganos, vegetarianos y omnivoros. La Enciclopedia De Los Sabores. Vol. 2 ensena a los amantes de la comida y la bebida a apreciar mas y mejor los 92 ingredientes que cubre, y las multiples maneras (clasicas y contemporaneas) de emparejarlos de un modo delicioso.ENGLISH DESCRIPTIONThe plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 92 essential ingredients and hundreds of flavor combinations. After all, the combinations you think you know, the ones youve never even considered, will blow your mind Eggplants take you to chocolate, which takes you to miso, which takes you to seaweed, which takes you to a recipe in another book or a restaurant dish you have to hunt down straight away. The curiosity is infectious, the possibilities inspiring on this ingredient-led voyage.--Yotam Ottolenghi in The New York Times Magazine, on how he uses More Flavors for recipe development "[Segnit is] a flavor genius . . . creative, imaginative, and fun."--Mark Bittman With her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is grassy like dill, cucumber, or peas, or floral fruity like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her phenomenal body of work (Yotam Ottolenghi) to produce a new treasury of pairingsthis time with plant-led ingredients. More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild riceas well as favorites like almond, avocado, garlic, lemon, and parsley from the originalthen expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnits More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cooks kitchen. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Published by Penguin Random House Grupo Editorial, 2024
ISBN 10: 8419642185ISBN 13: 9788419642189
Seller: AussieBookSeller, Truganina, VIC, Australia
Book
Hardcover. Condition: new. Hardcover. Despues del exito mundial de La enciclopedia de los sabores, regresa la reina de las combinaciones con una secuela que recoge aun mas sabores. Losi ngredientes inspiran a Segnit, pero son sus reflexiones, sus descripciones vibrantes, las que nos inspiran a sus lectores. La luz es ella. -Maria Nicolau Un compendio unico de mas de 800 combinaciones de sabores a partir de verduras que seduciran por igual a veganos, vegetarianos y omnivoros. La Enciclopedia De Los Sabores. Vol. 2 ensena a los amantes de la comida y la bebida a apreciar mas y mejor los 92 ingredientes que cubre, y las multiples maneras (clasicas y contemporaneas) de emparejarlos de un modo delicioso.ENGLISH DESCRIPTIONThe plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 92 essential ingredients and hundreds of flavor combinations. After all, the combinations you think you know, the ones youve never even considered, will blow your mind Eggplants take you to chocolate, which takes you to miso, which takes you to seaweed, which takes you to a recipe in another book or a restaurant dish you have to hunt down straight away. The curiosity is infectious, the possibilities inspiring on this ingredient-led voyage.--Yotam Ottolenghi in The New York Times Magazine, on how he uses More Flavors for recipe development "[Segnit is] a flavor genius . . . creative, imaginative, and fun."--Mark Bittman With her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is grassy like dill, cucumber, or peas, or floral fruity like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her phenomenal body of work (Yotam Ottolenghi) to produce a new treasury of pairingsthis time with plant-led ingredients. More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild riceas well as favorites like almond, avocado, garlic, lemon, and parsley from the originalthen expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnits More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cooks kitchen. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Published by Houghton Mifflin Harcourt (HMH), Boston, 2014
ISBN 10: 0470936304ISBN 13: 9780470936306
Seller: CitiRetail, Stevenage, United Kingdom
Book
Hardcover. Condition: new. Hardcover. In this must-have book, Mark Bittman streamlines and improves everyday cooking with 2,000 simple, innovative, and delicious recipes and a definitive game plan for becoming a faster, more intuitive cook. The secret to cooking fast is cooking smart-how you choose and prepare ingredients and use your time in the kitchen. In 'How to Cook Everything Fast', Mark Bittman's latest innovative, comprehensive, must-have culinary reference, he shows how anyone can make 2,000 simple, incredibly flavourful dishes incredibly fast-in under 45, 30, even 15 minutes-including Split Whole Chicken and Vegetables, Skillet Meat Loaf, Bahn Mi, Potato and Spinach Saag, and Crisp Pork and Watermelon Tacos. Approaching every part of cooking with a fresh eye, Mark reimagines how to use ingredients, equipment, and techniques to boost speed, such as running ziti under the broiler and simplifying mole to its flavourful essentials. Even the recipe format enables efficiency by assigning prep work to natural downtimes that occur in cooking. The result is a truly easy-to-follow game plan for discovering an all-new repertoire of fantastic recipes and, most importantly, for becoming a faster cook every time you use the book. AUTHOR: Mark Bittman is one of America's best-known and most widely respected food writers. He covers food policy, cooking, and eating as an Opinion columnist for The New York Times and the paper's Sunday Magazine. He produced "The Minimalist" column for 13 years and has starred in several popular Public Television cooking series. Now a frequent public speaker, he appears regularly on the Today Show and is a guest on a wide range of television and radio shows. Bittman has authored more than a dozen cookbooks, including 'How to Cook Everything The Basics' , 'How to Cook Everything', 'How to Cook Everything Vegetarian' (all available as apps), 'Food Matters 'and 'The Food Matters Cookbook ', and the new 'VB6: Eat Vegan Before 6:00'. Illustrated The secret to cooking fast is cooking smart - how you choose and prepare ingredients and use your time in the kitchen. This culinary reference shows how anyone can make 2,000 simple dishes incredibly fast, including Split Whole Chicken and Vegetables, Skillet Meat Loaf, Bahn Mi, Potato and Spinach Saag, and Crisp Pork and Watermelon Tacos. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Published by Houghton Mifflin Harcourt (HMH), Boston, 2014
ISBN 10: 0470936304ISBN 13: 9780470936306
Seller: AussieBookSeller, Truganina, VIC, Australia
Book
Hardcover. Condition: new. Hardcover. In this must-have book, Mark Bittman streamlines and improves everyday cooking with 2,000 simple, innovative, and delicious recipes and a definitive game plan for becoming a faster, more intuitive cook. The secret to cooking fast is cooking smart-how you choose and prepare ingredients and use your time in the kitchen. In 'How to Cook Everything Fast', Mark Bittman's latest innovative, comprehensive, must-have culinary reference, he shows how anyone can make 2,000 simple, incredibly flavourful dishes incredibly fast-in under 45, 30, even 15 minutes-including Split Whole Chicken and Vegetables, Skillet Meat Loaf, Bahn Mi, Potato and Spinach Saag, and Crisp Pork and Watermelon Tacos. Approaching every part of cooking with a fresh eye, Mark reimagines how to use ingredients, equipment, and techniques to boost speed, such as running ziti under the broiler and simplifying mole to its flavourful essentials. Even the recipe format enables efficiency by assigning prep work to natural downtimes that occur in cooking. The result is a truly easy-to-follow game plan for discovering an all-new repertoire of fantastic recipes and, most importantly, for becoming a faster cook every time you use the book. AUTHOR: Mark Bittman is one of America's best-known and most widely respected food writers. He covers food policy, cooking, and eating as an Opinion columnist for The New York Times and the paper's Sunday Magazine. He produced "The Minimalist" column for 13 years and has starred in several popular Public Television cooking series. Now a frequent public speaker, he appears regularly on the Today Show and is a guest on a wide range of television and radio shows. Bittman has authored more than a dozen cookbooks, including 'How to Cook Everything The Basics' , 'How to Cook Everything', 'How to Cook Everything Vegetarian' (all available as apps), 'Food Matters 'and 'The Food Matters Cookbook ', and the new 'VB6: Eat Vegan Before 6:00'. Illustrated The secret to cooking fast is cooking smart - how you choose and prepare ingredients and use your time in the kitchen. This culinary reference shows how anyone can make 2,000 simple dishes incredibly fast, including Split Whole Chicken and Vegetables, Skillet Meat Loaf, Bahn Mi, Potato and Spinach Saag, and Crisp Pork and Watermelon Tacos. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Seller: Grumpys Fine Books, Tijeras, NM, U.S.A.
Book
Paperback. Condition: new. Prompt service guaranteed.
Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Seller: Wizard Books, Long Beach, CA, U.S.A.
Book
Paperback. Condition: new. New.
Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Seller: Front Cover Books, Denver, CO, U.S.A.
Book
Condition: new.
Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Seller: GoldenWavesOfBooks, Fayetteville, TX, U.S.A.
Book
Paperback. Condition: new. New. Fast Shipping and good customer service.
Published by Simon and Schuster, 2010
ISBN 10: 1611295947ISBN 13: 9781611295948
Seller: GoldBooks, Denver, CO, U.S.A.
Book
Paperback. Condition: new. New Copy. Customer Service Guaranteed.