Search Results for 641.302 - Narrowed by: Books

Health foods : facts and fakes / Sidney Margolius.

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by Margolius, Sidney.
Call Number ARC 641.302 MAR
Publication Date 1973
Format: Books

The uses of juices / C.E. Clinkard.

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by Clinkard, C. E. (Charles Ernest), 1883-1954
Call Number ARC 641.302 CLI
Publication Date 1989
Format: Books

The practical encyclopedia of wholefoods : with recipes for health and healing / Nicola Graimes.

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by Graimes, Nicola.
Call Number 641.302 GRA
Publication Date 1999
Format: Books

Nature's foods / by Peter Deadman & Karen Betteridge ; script and drawings by Karen Betteridge.

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by Deadman, Peter.
Call Number ARC 641.302 DEA
Publication Date 1977
Format: Books

The Oxford book of health foods / J.G. Vaughan and P.A. Judd.

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by Vaughan, J. G. (John Griffith)
Call Number 641.302 VAU
Publication Date 2003
Format: Books

Organic & wholefoods : naturally delicious cuisine / Andre Domine, editor ; Ruprecht Stempell, photographer; Peter Feierabend, design.

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by Domine, Andre.
Call Number 641.302 ORG
Publication Date 1997
Format: Books

Clean food organic. [5] / [editor, Malcolm McGuire].

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by McGuire, Malcolm.
Call Number 641.302 CLEA
Publication Date 2008
Summary This latest addition to the CleanFood Organic series - the definitive guides to organics in Australia.
Format: Books

The River Cottage treatment [digital videorecording] / presented and written by Hugh Fearnley-Whitingstall.

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by Fearnley-Whittingstall, Hugh.
Call Number DVD 641.302 FEA
Publication Date 2006
Summary 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: Books

The third plate : field notes on the future of food / Dan Barber.

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by Barber, Dan, 1969-, author.
Call Number 641.302 BAR
Publication Date 2014
Summary "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: Books

Animal, vegetable, miracle : a year of food life / Barbara Kingsolver, with Steven L. Hopp and Camille Kingsolver.

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by Kingsolver, Barbara.
Call Number 641.302 KIN
Publication Date 2007
Summary "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: Books