Conscious Eating
Author: Gabriel Cousens
In this new adition of Conscious Eating, Dr. Gabriel Cousens has added original research that brings the selection of the appropriate diet to a new level. cousens defines "conscious eating" as the awareness of how food affects the body, emotions, mind, and spirit. He then offers readers basic guidelines on how to develop a diet that is tailored to their specific needs rather than trying to fit themselves into general prescribed diets. The book introduces the art of live-food cuisine and offers recipes designed to help maximize its energy benefits on all levels.
What People Are Saying
John Robbins
Gabriel Cousens provides a wide-ranging array of facts, wisdom and conjecture in support of a live-food vegetarian diet. Such a diet, he says, is not only the healthiest for us and the world, but also best enables us to commune with the divine forces of creation.
Terri Cole-Whittaker
Gabriel Cousens, M.D., offers us astounding information that links nutrition with s piritual, mental, emotional, and physical vitality. Dr. Cousens is a true pioneer who dares to put our health and mind back into our own hands.
Look this: Global Issues and Adult Education or Principles of the Business Rule Approach
Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Author: Aliza Green
What's the difference between pork sirloin and pork tenderloin? Are Spanish chorizo and Mexican chorizo the same thing? Do quail and pheasant really taste just like chicken?Whether you're a casual griller or a haute foodie, you need the latest volume in our popular Field Guide series—Field Guide to Meat. With engaging text from award-winning chef Aliza Green, this illustrated guide shows how to identify and prepare more than 100 different kinds of meat, from beef and pork to lamb, poultry, wild game, sausages, and more. Featuring detailed descriptions, selection tips, and full-color
Author Biography: Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of Field Guide to Produce.
Publishers Weekly
What are variety meats? What differentiates a T-bone from a porterhouse steak? How do you store foie gras? How do you prepare ground veal? And what does head cheese taste like? This most useful of kitchen references answers all those burning questions and more, in clean, matter-of-fact text accompanied by catalogue-type color photographs of everything from beef rolls to rack of lamb and smoked turkey wings. Green (Field Guide to Produce) covers beef, veal, pork, lamb, poultry and game birds, game and other domesticated meats (which includes rattlesnake and squirrel), and sausage and cured meats. Each compact chapter explains the various cuts available and gives instructions on choosing, storing and preparing. Home cooks will find Green's guidelines on how much to buy of a given product helpful, while professionals will appreciate her inclusion of North American Meat Producers, or NAMP, cut numbers and names. And all chefs will benefit from the listing of international names for each meat (e.g., beef cheeks are called guancia in Italian, joue in French and mejilla or cachete in Spanish). (May) Copyright 2005 Reed Business Information.
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