por
Graimes, Nicola.
Signatura topográfica preferida
641.302 GRA
Fecha de publicación
1999
Formato:
Libros
Relevancia:
0.3086
por
Vaughan, J. G. (John Griffith)
Signatura topográfica preferida
641.302 VAU
Fecha de publicación
2003
Formato:
Libros
Relevancia:
0.3015
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por
Domine, Andre.
Signatura topográfica preferida
641.302 ORG
Fecha de publicación
1997
Formato:
Libros
Relevancia:
0.2887
por
McGuire, Malcolm.
Signatura topográfica preferida
641.302 CLEA
Fecha de publicación
2008
Resumen
This latest addition to the CleanFood Organic series - the definitive guides to organics in Australia.
Formato:
Libros
Relevancia:
0.2722
Signatura topográfica preferida
TR DVD 641.302 GOI
Fecha de publicación
2000
Resumen
This program looks at the organic food industry in Australia, focusing on its production, certification, sale and benefits of use.
Formato:
Otros
Relevancia:
0.2673
por
Bagchi, Debasis, 1954- editor.
Signatura topográfica preferida
641.302 23
Fecha de publicación
2017
Formato:
Recursos electrónicos
Relevancia:
0.2357
por
Koullouros, Anthia
Signatura topográfica preferida
641.302 KOU
Fecha de publicación
2014
Resumen
In this practical guide to eating for health, respected naturopath Anthia Koullouros explains how to 'unscramble the scramble' and transition from eating processed foods to eating the food that's best for your body and soul ? as well as the planet.
Formato:
Letra normal
Relevancia:
0.2236
por
Fearnley-Whittingstall, Hugh.
Signatura topográfica preferida
DVD 641.302 FEA
Fecha de publicación
2006
Resumen
Hugh Fearnley-Whitingstall takes his philosophy of grow-your-own, catch-it-and-cook-it-yourself to the people. Each week, Hugh plays host to a group whose approach to food could hardly be further from his own: fast food addicts, ready meal junkies, and convenience-obsessesd non-cooks. His challenge: to change their ways forever, in just one week.
Formato:
Libros
Relevancia:
0.1961
por
Barber, Dan, 1969-, author.
Signatura topográfica preferida
641.302 BAR
Fecha de publicación
2014
Resumen
"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"--
Formato:
Libros
Relevancia:
0.1622
por
Kingsolver, Barbara.
Signatura topográfica preferida
641.302 KIN
Fecha de publicación
2007
Resumen
"Hang on for the ride: With characteristic poetry and pluck, Barbara Kingsolver and her family sweep readers along on their journey away from the industrial-food pipeline to a rural life in which they vow to buy only food raised in their own neighborhood, grow it themselves, or learn to live without it. Their good-humored search yields surprising discoveries about turkey sex life and overly zealous zucchini plants, en route to a food culture that's better for the neighborhood and also better on the table. Part memoir, part journalistic investigation, Animal, Vegetable, Miracle makes a passionate case for putting the kitchen back at the center of family life and diversified farms at the center of the American diet."--BOOK JACKET.
Formato:
Libros
Relevancia:
0.1414
por
Suszko, Marilou K.
Signatura topográfica preferida
641.302 22
Fecha de publicación
2011
Resumen
"The Locavore's Kitchen invites readers to savor homegrown foods that come from the garden, the farm stand, or local farmers markets through cooking and preserving the freshest ingredients. In more than 200 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. She helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods and which cooking methods bring out fresh flavors and colors. Suszko shares tips and techniques for extending seasonal flavors with detailed instructions on canning, freezing, and dehydrating and which methods work best for preserving texture and flavor"--Provided by publisher.
Formato:
Recursos electrónicos
Relevancia:
0.1313
por
McDonough, Elise, 1980- 1980- author.
Signatura topográfica preferida
641.302 MCD
Fecha de publicación
2009
Resumen
Wondering whether it's worth it to splurge on the locally raised beef? What about those organic carrots? New in the Chelsea Green Guides series, Sustainable Food: How to Buy Right and Spend Less helps the average shopper navigate the choices, whether strolling the aisles of a modern supermarket or foraging at a local farmers market. This down-to-earth, casual guide-small enough to be slipped into your pocket-answers these and other questions for the shopper: * What are the differences among organic, local, fair-trade, free-range, naturally raised, and biodynamic foods? * How affordable is it to subscribe to a CSA farm-and what are the advantages? * Is it better to choose wild Alaskan salmon at 18.99, or the Chilean farmed fish at 11.99? * What cooking oils can be sustainably sourced? * How can a food co-op increase access to, and affordability of, healthier, Earth-friendly foods? * Where can you find sustainably produced sugar, and are there any local replacements for sweeteners from faraway lands? * What do the distinctions between shade-grown and trellised coffee mean? * Is shark okay to eat? How about mackerel? * Why is the war on plastic bags so important? Sustainable eating just got easier.
Formato:
Recursos electrónicos
Relevancia:
0.1132
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