Listed on this page are books and media sources that cover healthy food preparation techniques.
Edible Wild Plants and Herbs by
Illustrated with paintings of all the plants and herbs in the book - ranging from dandelion and sorrel to sea beet and samphire - 'Edible Wild Plants & Herbs' is both a cookbook and field guide to the identification and use of foodstuffs from the wild.
The Insect Cookbook by
Two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home, and they discuss ways to convince Americans and Europeans to eat insects. The book contains all you need to know about cooking with insects, where to buy them, which ones are edible, and how to store and prepare them at home and in commercial spaces.
Leafy Greens by
Addressing the need for flavorful, antioxidant-rich foods, a collection of recipes highlights thirty leafy green vegetables that complement such suggestions as crispy-skin salmon on a bed of gingery kale and hot and sour bok choi.
Clean Food by
More than a cookbook, Clean Food is a feast for the senses that will nourish mind, body, soul…and the planet, too. With more than 200 fresh, seasonal, and tempting vegan recipes, it will help everyone eat the way the want: close to the source.
From the White House kitchen to fast food restaurants, everyone’s discussing “the sustainable diet.” But what exactly does that mean? Terry Walters explains it all, and shows us how to eat seasonal, unprocessed, and locally-grown foods that are good for us and the environment.
The Vegan Table by
"The Vegan Table leaves nothing to be desired--Colleen Patrick-Goudreau is the Martha Stewart of the movement!"--Rory Freedman, author of the #1 New York Times bestseller Skinny Bitch
"It's delightful, it's delicious, it's a de-lovely book!"--Sarah Kramer, author of How It All Vegan (GoVegan.net)
"Within minutes of reading The Vegan Table, I was in my kitchen making one of Colleen's favorite recipes. My wife was amazed. This is a wonderful book that you will want to give to all your vegan and non-vegan friends!"
Great Chefs Cook Vegan by
Unlike any other cookbook, Great Chefs Cook Vegan includes recipes from 25 of today's greatest chefs, including Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many other James Beard award-winning chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more.
The Essential Reference to Vegetables from Amaranth to Zucchini by
Vegetables from Amaranth to Zucchini: The Essential Reference is at once an encyclopedia, a produce market manual, and a treasure trove of recipes. With produce specialist Elizabeth Schneider as your guide, take a seed-to-table voyage with more than 350 vegetables, both exotic and common. Discover lively newcomers to the North American cornucopia and rediscover classic favorites in surprising new guises.
Forks Over Knives by
This film examines the claim that most if not all degenerative diseases that afflict us can be controlled, or even reversed, by rejecting animal-based and processed foods. It traces the personal journeys of a pair of pioneering researchers, Dr. T. Colin Campbell and Dr. Caldwell Esselstyn. Although they didn't know each other, their individual research led to startlingly similar conclusions: degenerative diseases could usually be prevented--and in many cases reversed--by adopting a whole food, plant-based diet. Despite the profound implications of their findings, their work has remained relatively unknown to the public. The filmmakers explore the ancient idea of food as medicine, following "reality patients" who have adopted a whole foods plant-based diet as the primary approach to treat their ailments.
Forks over knives: the extended interviews by
This feature film examines the profound claim that most, if not all degenerative diseases that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods. Forks Over Knives-The Extended Interviews goes the extra mile from where Forks Over Knives ended. With extended interviews and they go deeper and discuss the subjects that affect our health and wellbeing.
Eating Right in America by
Eating Right in America is a powerful critique of dietary reform in the United States from the late nineteenth-century emergence of nutritional science through the contemporary alternative food movement and campaign against obesity. Charlotte Biltekoff analyzes the discourses of dietary reform, including the writings of reformers, as well as the materials they created to bring their messages to the public. She shows that while the primary aim may be to improve health, the process of teaching people to "eat right" in the U.S. inevitably involves shaping certain kinds of subjects and citizens, and shoring up the identity and social boundaries of the ever-threatened American middle class. Without discounting the pleasures of food or the value of wellness, Biltekoff advocates a critical reappraisal of our obsession with diet as a proxy for health.
What Chefs Feed Their Kids by
How chefs make food an adventure for their kids--and you can, too! How do the people who know the most about food tackle the special challenges of cooking for children's palates? How do they get their children to join them at the dinner table when most kids would rather play under the tablecloth? Why do some kids love to eat broccoli, sushi, or pesto while others insist on chicken nuggets every night? A lifelong foodie and a first-time mother, Fanae Aaron had lots of questions about how to teach her son to enjoy a variety of fresh, whole foods.
Health Reference by
Provides basic consumer health information about laboratory, imaging, and other types of medical testing for disease screening, diagnosis, and monitoring, along with information and guidelines for preventive care testing in children and adults. Includes index, glossary of related terms, and other resources.
The Early Sprouts Cookbook by
Discover delicious new ways to provide healthy meals in preschool settings. Packed with more than seventy breakfast, lunch, snack, and special celebration recipes, this hands-on cookbook promotes the development of healthy eating habits in young children. Anchored by wholesome ingredients, these recipes are nutritionally sound, follow federal dietary guidelines, and are all child-tested and approved. Nutrition information, food safety procedures, tips for cooking with children, and colorful photographs of completed recipes are included. This cookbook complements Early Sprouts: Cultivating Healthy Food Choices in Young Children, a complete nutrition and gardening curriculum to help preschoolers develop preferences for healthy foods
Healthy Foods by
Are organic foods really any better for you than nonorganic? Is it possible that consuming dietary fat can actually have health benefits? And wouldn't eating turnip roots be equivalent to eating turnip greens? Despite the current attention focused upon eating healthy, many people believe common myths regarding our food choices.
Easy Gluten-Free by
From the ADA-the complete guide to a healthy gluten-free diet. Have you or a family member been diagnosed with celiac disease or non-celiac gluten sensitivity? Are you worried that "gluten-free" means boring, bland, and lacking in nutrition? Worry no more. This book will show you how to bring the benefits of delicious, gluten-free whole grains back into your diet and whip up delicious dishes you'll be proud to share with family and friends.: From the foremost authority on nutrition, ADA Easy Gluten-Free arms you with cutting-edge information and easy-to-follow recipes to develop heal
Fed Up by
Narrated by Katie Couric, the film blows the lid off everything that was known about food and exercise, revealing a 30-year campaign by the food industry, aided by the U.S. government, to mislead and confuse the American public. Exposing the hidden truths contributing to one of the largest health epidemics in history, it follows a group of families battling to lead healthier lives and reveals why the conventional wisdom of 'exercise and eat right' is not ringing true for millions of people.
Foodmatters : you are what you eat by
With nutritionally depleted foods, chemical additives, and our tendency to rely upon pharmaceutical drugs to treat what's wrong with our malnourished bodies, it's no wonder that modern society is getting sicker. Food matters sets about uncovering the trillion-dollar worldwide 'sickness industry' and gives people some scientifically verifiable solutions for curing disease naturally.
Eat right : using my pyramid by
Examines the 2005 version of the USDA dietary guidelines and revised food pyramid which emphasizes the importance of physical activity and eating nutrient dense foods.
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Raw Food Detox by
Ulrika Davidsson is a nutritionist with a passion for raw food. She is a frequent lecturer on living green and how easy it is to prepare food for a raw food lifestyle. She lives in Stockholm, Sweden.
The 100 Foods You Should Be Eating by
This book has been written with one thing in mind: to make us think differently about the food we buy and eat. New diets appear all the time with promises for drastic weight loss and better health while the supermarket shelves are full of products that have bits put in, bits taken out, 'healthy' ranges, low-fat alternatives and fortified foods -- not to mention exotic new 'health' ingredients (goji berry, anyone?). The fact is that eating good nutritious food doesn't have to be this complicated.
The Complete Superfoods Cookbook by
The healthy aspects of cooking are covered here as well as detox foods.
The No-Salt, Lowest-Sodium International Cookbook by
When a serious heart problem caused Don Gazzaniga to give up his career in communications, he was warned to keep to a diet with very little salt or other sodium. Undaunted, he discovered a way to continue enjoying the meals he loved and still keep his sodium level far below what most cardiologists feel they can expect from their patients.
Diabetes Fit Food by
Covers recipes that include: Pan-roasted Red Snapper with Orange and Mango Salsa; Spa-Style Chicken with Sun-Dried Tomatoes and Watercress; Asparagus Soup with Lemon Cream; Tuscan Tomato and Bread Salad; and more. This work also includes information on nutrition and diabetes, and tips on what to look for in the grocery store.
Spelt Healthy! by
Demonstrates how to use whole-grain spelt in its various forms. Containing over 200 recipes - all keyed by blood-type diet notations - in 1-2-3 format, this cookbook provides guidelines and illustrations for the creation of a wide range of dishes, including bagels, biscuits, bread, calzones, pizza, and waffles.
Forks Over Knives by
This film examines the claim that most if not all degenerative diseases that afflict us can be controlled, or even reversed, by rejecting animal-based and processed foods. It traces the personal journeys of a pair of pioneering researchers, Dr. T. Colin Campbell and Dr. Caldwell Esselstyn. Although they didn't know each other, their individual research led to startlingly similar conclusions: degenerative diseases could usually be prevented--and in many cases reversed--by adopting a whole food, plant-based diet. Despite the profound implications of their findings, their work has remained relatively unknown to the public. The filmmakers explore the ancient idea of food as medicine, following "reality patients" who have adopted a whole foods plant-based diet as the primary approach to treat their ailments.
