par
Graimes, Nicola.
Numéro de rayon préféré
641.302 GRA
Date de publication
1999
Format :
Livres
Pertinence:
0.3086
par
Vaughan, J. G. (John Griffith)
Numéro de rayon préféré
641.302 VAU
Date de publication
2003
Format :
Livres
Pertinence:
0.3015
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par
Domine, Andre.
Numéro de rayon préféré
641.302 ORG
Date de publication
1997
Format :
Livres
Pertinence:
0.2887
par
McGuire, Malcolm.
Numéro de rayon préféré
641.302 CLEA
Date de publication
2008
Résumé
This latest addition to the CleanFood Organic series - the definitive guides to organics in Australia.
Format :
Livres
Pertinence:
0.2722
Numéro de rayon préféré
TR DVD 641.302 GOI
Date de publication
2000
Résumé
This program looks at the organic food industry in Australia, focusing on its production, certification, sale and benefits of use.
Format :
Autre
Pertinence:
0.2673
par
Bagchi, Debasis, 1954- editor.
Numéro de rayon préféré
641.302 23
Date de publication
2017
Format :
Ressources électroniques
Pertinence:
0.2357
par
Koullouros, Anthia
Numéro de rayon préféré
641.302 KOU
Date de publication
2014
Résumé
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.
Format :
Caractères normaux
Pertinence:
0.2236
par
Fearnley-Whittingstall, Hugh.
Numéro de rayon préféré
DVD 641.302 FEA
Date de publication
2006
Résumé
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.
Format :
Livres
Pertinence:
0.1961
par
Barber, Dan, 1969-, author.
Numéro de rayon préféré
641.302 BAR
Date de publication
2014
Résumé
"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"--
Format :
Livres
Pertinence:
0.1622
par
Kingsolver, Barbara.
Numéro de rayon préféré
641.302 KIN
Date de publication
2007
Résumé
"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.
Format :
Livres
Pertinence:
0.1414
par
Suszko, Marilou K.
Numéro de rayon préféré
641.302 22
Date de publication
2011
Résumé
"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.
Format :
Ressources électroniques
Pertinence:
0.1313
par
McDonough, Elise, 1980- 1980- author.
Numéro de rayon préféré
641.302 MCD
Date de publication
2009
Résumé
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.
Format :
Ressources électroniques
Pertinence:
0.1132
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