Medium Raw

Author: Anthony Bourdain

Publisher: A&C Black

ISBN: 1408809141

Category: Biography & Autobiography

Page: 304

View: 9412


Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide bestseller.

Getting Healthy with the Devip System

Author: Dr. Marilyn P. Shieh

Publisher: Trafford Publishing

ISBN: 1466919035

Category: Health & Fitness

Page: 380

View: 3102


We are all born with Six pack abs but it is covered with fat! We as individuals, and as parents or guardians of our children, should take a major step in our lifestyle and change our diets if we want to see ourselves and our children succeed in the fight with obesity. There is a saying that the only person who can take care of you is you, the only person who will live with you to the rest of your life is you, and the only person who will know how you suffer when you suffer is also you. This said, please take care of you and yourself. Live and prosper in health.

Food Standards and Definitions In the United States

Author: Frank L. Gunderson

Publisher: Elsevier

ISBN: 0323157912

Category: Technology & Engineering

Page: 280

View: 8091


Food Standards and Definitions in the United States: A Guidebook reviews significant progress in food standards and food research in the United States. The book offers rapid, convenient, and reliable guidance to existing federal standards, definitions, and specifications and what branches of government issue them, the legal authorization on which they are based, procedures used in establishing them, and where to observe and acquire copies of standards. This guidebook is organized into 12 chapters and begins with a historical overview of the development of federal food standards in the United States, along with the major periodicals on such standards. The next chapters introduce the reader to food standards enacted by Congress, with reference to the Butter Law of 1923, along with food standards introduced by various government agencies. This book is a valuable source of information not only for food scientists but also for those engaged in engineering and development in the food industry, as well as professors and students, home economists, dieticians, lawyers, regulatory officials, writers, and even laymen.