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This second, completely updated and extended edition of the only reference work in this growing field of medical physics focuses on biomagnetic instrumentation as well as applications in cardiology and neurology. New chapters have been added on fetal magnetography and magnetic field therapy, as well as the safety aspects of magnetic fields. Written by well-known specialists from Germany, USA, Canada, Japan, the Netherlands and Scandinavia, the result is a manual for researchers in this field as well as for those who apply modern methods based on magnetism in medical practice. It equally provides a detailed overview for newcomers to the field as well as for experts familiar with only one part of the area.

The market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run. Like other food products, soft drinks are required to be produced under stringent hygiene conditions. Filling technology has progressed rapidly to meet the needs of manufacturers and consumers alike. Packaging choices have changed and there have been improvements in closure design. This book provides an overview of carbonated soft drinks production in the early part of the twenty first century, presenting the latest information on carbonation and filling methods. There are also chapters on bottle design, can making, general packaging considerations, production and distribution. A final chapter deals with quality assurance, and environmental and legislative issues. Detailed references provide opportunity for further reading in more specialised areas. The book is aimed at graduates in food science, chemistry, microbiology and engineering who are considering a career in the soft drinks industry, as well as technical staff already employed within the industry and associated suppliers.

Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.

Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied beverages and the brewing and malting processes. The Encyclopaedia’s unrivalled coverage is extensive enough to provide an appropriately detailed description of each term under consideration, supplemented in many cases with diagrams and photographs. Offering an international perspective, the book includes descriptions of the terms used in: the brewing process, from raw materials through to packaging the biochemistry, microbiology and genetics which underpin brewing laboratory methods used for the analysis of beer and raw materials quality assurance/control systems and standards hygiene and cleaning processes small- and large-pack packaging engineering of malting, brewing, packaging and dispense beer flavour chemistry historical context legislation relevant to brewing Encyclopaedia of Brewing is the only book of its kind, and is destined to become the essential and authoritative first point of reference for brewing science.

Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.

Beverage Industry Microfiltration covers the engineering basics of microfiltration and gives a detailed understanding of the filtration media, filter formats, and equipment. The proper operation and monitoring of filtration processes are fully covered. Specific applications and industry examples are given for the primary beverage microfiltration markets, including the wine, beer, bottled water, spirits, dairy, soft drinks, sports drinks and juice industries. The book can serve as a general learning tool; troubleshooting reference; filtration process optimization guide; means for selecting the proper filtration media/format; design and sizing guide for filtration equipment; and as a reference for new applications. Unlike any previous book on microfiltration, Beverage Industry Microfiltration is completely geared towards the beverage industry and its unique problems.

Food Allergy is a unique book which uses a scientific approach to cover both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, Food Allergy has established itself as the comprehensive reference for those treating patients with food allergy or suspected allergy. This fifth edition has been thoroughly revised and updated. It is a practical, readable reference for use in the hospital or private practice setting. Each of the chapters is capable of standing alone, but when placed together they present a mosaic of the current ideas and research on adverse reactions to foods and food additives. The book covers basic and clinical perspectives of adverse reactions to food antigens, adverse reactions to food additives and contemporary topics, including a review of the approaches available for diagnosis. Food Allergy is directed toward clinicians, nutritionists and scientists interested in food reactions and will be an invaluable resource for all those working in this field.

Medicinal Natural Products: A Biosynthetic Approach, Third Edition, provides a comprehensive and balanced introduction to natural products from a biosynthetic perspective, focussing on the metabolic sequences leading to various classes of natural products. The book builds upon fundamental chemical principles and guides the reader through a wealth of diverse natural metabolites with particular emphasis on those used in medicine. There have been rapid advances in biosynthetic understanding over the past decade through enzymology, gene isolation and genetic engineering. Medicinal Natural Products has been extended and fully updated in this new edition to reflect and explain these developments and other advances in the field. It retains the user-friendly style and highly acclaimed features of previous editions: a comprehensive treatment of plant, microbial, and animal natural products in one volume extensive use of chemical schemes with annotated mechanistic explanations cross-referencing to emphasize links and similarities boxed topics giving further details of medicinal materials, covering sources, production methods, use as drugs, semi-synthetic derivatives and synthetic analogues, and modes of action Medicinal Natural Products: A Biosynthetic Approach, Third Edition, is an invaluable textbook for students of pharmacy, pharmacognosy, medicinal chemistry, biochemistry and natural products chemistry.

Written by an experienced and well-respected physician and professor, this new volume, building on the previous volume, Ultrasonic Topographical and Pathotopographical Anatomy, also available from Wiley-Scrivener, presents the ultrasonic topographical and pathotopographical anatomy of the head and neck, offering further detail into these important areas for use by medical professionals. This atlas of topographic and pathotopographic human anatomy is a fundamental and practically important book designed for doctors of all specializations and students of medical schools. Here you can find almost everything that is connected with the topographic and pathotopographic human anatomy, including original graphs of logical structures of topographic anatomy and development of congenital abnormalities, topography of different areas in layers, pathotopography, computer and magnetic resonance imaging (MRI) of topographic and pathotopographic anatomy. Also you can find here new theoretical and practical sections of topographic anatomy developed by the author himself which are published for the first time. They are practically important for mastering the technique of operative interventions and denying possibility of iatrogenic complications during operations. This important new volume will be valuable to physicians, junior physicians, medical residents, lecturers in medicine, and medical students alike, either as a textbook or as a reference. It is a must-have for any physician’s library.

Personal protective equipment (PPE) is critical for those dealing with toxic, infectious, and radioactive materials. An easily accessible guide for professionals and researchers in all PPE fields, this book takes a fresh look at how PPE is designed, selected, and used in today's emergency response environment where users may need to be protected against deliberately used chemical, biological, or radiological agents in terrorism or warfare scenarios as well as more traditional hazards. Covering the physics, chemistry, and physiology of these hazards, the book explains how PPE protects from various forms of hazards as well as how to use this information to select PPE against these highly hazardous substances for first responder or military users. The design of PPE and components plus relevant performance and evaluation standards are also discussed.

This book provides answers to the following problems: how to identify the most probable critical failures; how to describe and use data-concerning materials that are either heterogeneous, time-variant, or space-variant; how to quantify the reliability and lifetime of a system; how to use feedback information to actualize reliability results; and how to optimize an inspection politic or a maintenance strategy. Numerous authors from public research centers and firms propose a synthesis of methods, both new and well-known, and offer numerous examples concerning dams, geotechnical study, and structures from nuclear and civil engineering.

The introduction of digital manufacturing techniques, such as 3D printing applied to concrete material, opens up new perspectives on the way in which buildings are designed. Research on this theme is thriving and there is a high rate of innovation related to concrete. At the same time, the first life-size constructions made from printed concrete are emerging from the ground. This book presents state-of-the-art knowledge on the different printing processes as well as on the concrete material that must adapt to these new manufacturing techniques, such as new hardware and new printers for concrete. The possibilities in terms of architectural design are discussed as well as the pathways that remain to be uncovered. The book also explores the challenges that researchers and companies expect to overcome as they get closer to democratizing this potential revolution that is the digital manufacturing of concrete.

…a wonderful compendium of current in vitro approaches that will be a useful resource to those just starting to work with an epithelial cell system as well as those that have been working with them for years and years. —Pharmaceutical Research This completely revised and expanded new edition provides detailed descriptions of fundamental and practical aspects relating to the in vitro cultivation of disparate types of epithelia. In recent years, the use of epithelial cell culture in cell biology and tissue engineering has increased dramatically. This revision reflects those advances by including new chapters on the culture of animal and human hepatocytes, kidney epithelium, and bladder epithelium. Each chapter provides an introductory review of the principles and advantages of the particular method, followed by detailed protocols, practical tips, alternate methods, and a useful list of materials and suppliers.

Guides the reader in the development and maintenance of a rope access program Provides comprehensive guidance for employers, safety managers and rope access technicians to develop, maintain, and manage a rope access program Offers specific guidance for writing a comprehensive managed fall protection plan that includes rope access Thoroughly describes how to perform specific rope access maneuvers that can be used to offer greater safety when working at height Shows how a well-managed rope access program can be used as a tool to get more work accomplished at a lower cost and with greater efficiency than conventional methods can achieve Discusses and clarifies unique distinctions of equipment for rope access, as compared with equipment for fall arrest, positioning, and restraint

Completely updated version this classic reference covers both physical hazards and biological agents Provides updated information on protecting workers from proven and possible health risks from manual material handling, extremes of temperature and pressure, ionizing and non-ionizing (magnetic fields) radiation, shiftwork, and more Details major changes in our understanding of biological hazards including Ebola, Chikungunya, Zika, HIV, Hepatitis C, Lyme disease, MERS-CoV, TB, and much more All infectious diseases have been updated from an occupational health perspective Includes practical guidance on to how to set up medical surveillance for hazards and suggests preventive measures that can be used to reduce occupational diseases

The authoritative guide for dietetic students and both new and experienced dietitians – endorsed by the British Dietetic Association Now in its sixth edition, the bestselling Manual of Dietetic Practice has been thoroughly revised and updated to include the most recent developments and research on the topic. Published on behalf of the British Dietetic Association, this comprehensive resource covers the entire dietetics curriculum, and is an ideal reference text for healthcare professionals to develop their expertise and specialist skills in the realm of dietetic practice. This important guide includes: The latest developments and scientific evidence in the field New data on nutrition and health surveillance programs Revised and updated evidence-based guidelines for dietetic practice An exploration of how Public Health England has influenced the field Practical advice on public health interventions and monitoring A companion website with helpful materials to support and develop learning Written for dietitians, clinical nutritionists, and other healthcare professionals by leading dietitians and other professionals, the Manual of Dietetic Practice continues to provide a crucial resource for experts and novices alike.

The second edition was to be written in order to keep both reader and student current in incident management. This was grounded in the fact that incident management systems are continually developing. These updates are needed to ensure the most recent and relevant information is provided to the reader. While the overall theme of the book will remain the same of the first edition, research and research-based case studies will be used to support the need for utilizing emergency incident management systems. Contemporary research in the use (and non-use) of an incident management system provides clear and convincing evidence of successes and failures in managing emergencies. This research provides areas where first responders have misunderstood the scope and use of an emergency incident management system and what the outcomes were. Contemporary and historical (research-based) case studies in the United States and around the globe have shown the consequences of not using emergency incident management systems, including some that led to increased suffering and death rates. Research-based case studies from major incidents will be used to show the detrimental effects of not using or misunderstanding these principles. One of the more interesting chapters in the new edition is what incident management is used around the world.

The second edition was to be written in order to keep both reader and student current in incident management. This was grounded in the fact that incident management systems are continually developing. These updates are needed to ensure the most recent and relevant information is provided to the reader. While the overall theme of the book will remain the same of the first edition, research and research-based case studies will be used to support the need for utilizing emergency incident management systems. Contemporary research in the use (and non-use) of an incident management system provides clear and convincing evidence of successes and failures in managing emergencies. This research provides areas where first responders have misunderstood the scope and use of an emergency incident management system and what the outcomes were. Contemporary and historical (research-based) case studies in the United States and around the globe have shown the consequences of not using emergency incident management systems, including some that led to increased suffering and death rates. Research-based case studies from major incidents will be used to show the detrimental effects of not using or misunderstanding these principles. One of the more interesting chapters in the new edition is what incident management is used around the world.

Safety and Health for Engineers, 3rd Edition, addresses the fundamentals of safety, legal aspects, hazard recognition and control, and techniques for managing safety decisions, as well as: Completely revises and updates all 38 chapters in the book New edition adds more than 110 stories and cases from practice to illustrate various topics or issues New topics on adapting to new safety concerns that arise from technology innovations; convergence of safety, health and environmental departments in many organizations; the concept of prevention through design; and emphasis on safety management systems and risk management and analysis Includes learning exercises and computational examples based on real world situations along with in-depth references for each chapter Includes a detailed solutions manual for academic adopters Covers the primary topics included in certification exams for professional safety, such as CSP/ASP

Written in a clear language, for use by scholars, managers and decisionmakers, this practical guide to the hot topic is unique in treating the security aspects of hazmat transportation from both uni-modal and multi-modal perspectives. To begin with, each transport mode and its relation to security vulnerability, analyses, figures, and approaches is discussed separately. Secondly, the optimization process of a hazmat supply chain is examined from a holistic, integrated viewpoint. Finally, the book discusses and compares the various hazmat transport security policies and strategies adopted in various regions around the world. The result is a must-have source of high-quality information including many case studies.

Addresses health and safety issues associated with workplace Nanoparticle exposures • Describes methods to evaluate and control worker exposures to engineered nanoparticles • Provides guidance for concerned EHS professionals on acceptable levels of exposure to nanoparticles • Includes documentation on best practices to be followed by all researchers when working with engineered nanoparticles • Describes current knowledge on toxicity of nanoparticles • Includes coverage on Routes of Exposure for Engineered Nanoparticles

Originating in the armed forces of the early 20th century, weapons based on chemical, biological or nuclear agents have become an everpresent threat that has not vanished after the end of the cold war. Since the technology to produce these agents is nowadays available to many countries and organizations, including those with terrorist aims, civil authorities across the world need to prepare against incidents involving these agents and train their personnel accordingly. As an introductory text on NBC CBRN weapons and agents, this book leads the reader from the scientific basics to the current threats and strategies to prepare against them. After an introductory part on the history of NBC CBRN weapons and their international control, the three classes of nuclear/radiological, biological, and chemical weapons are introduced, focusing on agents and delivery vehicles. Current methods for the rapid detection of NBC CBRN agents are introduced, and the principles of physical protection of humans and structures are explained. The final parts addresses more general issues of risk management, preparedness and response management, as the set of tools that authorities and civil services will be needed in a future CBRN scenario as well as the likely future scenarios that authorities and civil services will be faced with in the coming years. This book is a must-have for Health Officers, Public Health Agencies, and Military Authorities.

A comprehensive, accessible summary of the latest research in heart disease risk factors Cardiovascular Disease (CVD) is a major cause of early death and disability across the world. The major markers of risk—including high blood cholesterol, smoking, and obesity—are well known, but studies show that such markers do not account for all cardiovascular risk. Written by a team of renowned experts in the field, this comprehensive and accessible book examines the evidence for emerging and novel risk factors, and their relationship with diet and nutrition. Fully updated throughout, Cardiovascular Disease: Diet, Nutrition and Emerging Risk Factors, 2nd Edition covers everything from the epidemiology of cardiovascular disease, to genetic factors, to inflammation and much more – offering invaluable advice on reducing risk factors and preventing CVD. This new edition: Authoritatively reports on the link between emerging aspects of diet, lifestyle and cardiovascular disease risk Focuses on novel risk factors of CVD, including the human gut microbiome and fetal and childhood origins, and how it can be prevented Features recommendations for interventions and future research Includes references, commonly asked questions that summarise the take-home messages, and an online glossary Cardiovascular Disease: Diet, Nutrition and Emerging Risk Factors, 2nd Edition is an important book for researchers and postgraduate students in nutrition, dietetics, food science, and medicine, as well as for cardiologists and cardiovascular specialists.

This book provides guidance on including prevention through design concepts within an occupational safety and health management system. Through the application of these concepts, decisions pertaining to occupational hazards and risks can be incorporated into the process of design and redesign of work premises, tools, equipment, machinery, substances, and work processes including their construction, manufacture, use, maintenance, and ultimate disposal or reuse. These techniques provide guidance for a life-cycle assessment and design model that balances environmental and occupational safety and health goals over the life span of a facility, process, or product. The new edition is expanded to include primer information on the use of safety assurance techniques in design and construction.

The third edition Counselling Skills for Dieticians has been fully revised and updated to reflect the recent developments, research and interests in the field. It explores the skills required for dietetic counselling, and includes frequent examples of dialogue from patient consultations, as well as exercises and activities so that the reader can undergo experiential learning relevant to their practice. Includes examples from daily practice to illustrate the difficulties encountered by dietitians and demonstrate the application of counselling skills Clearly explains theoretical models of accepted counselling practice underpinning the skills described Has been updated to include additional information on topics such as assertiveness skills and eating distress Addresses practical and psychological issues faced by dietitians and patients Includes the latest research evidence for counselling skills in dietetic practice Draws upon research evidence, theory and experience from the fields of psychotherapy and counselling Now provides access to a range of supportive online material including videos of consultations, case studies and resources for trainers

Statistics in Nutrition and Dietetics is a clear and accessible volume introducing the basic concepts of the scientific method, statistical analysis, and research in the context of the increasingly evidence-based field of nutrition and dietetics. Focusing on quantitative analysis and drawing on short, practical exercises and real-world examples, this reader-friendly textbook helps students understand samples, principles of measurement, confidence intervals, the theoretical basis and practical application of statistical tests, and more. Includes numerous examples and exercises that demonstrate how to compute the relevant outcome measures for a variety of tests, both by hand and using SPSS Provides access to online resources, including analysis-ready data sets, flow charts, further readings and a range of instructor materials such as PowerPoint slides and lecture notes Ideal for demystifying statistical analysis for undergraduate and postgraduate students

An easy-to-use book with questions on clinical nutrition clearly posed and answers based on real-life studies, this is a ready reference for the busy healthcare professional. Clinical Nutrition in Practice opens with introductory chapters on the basis of healthy nutrition, malnutrition and nutritional assessment. These are followed by chapters addressing the nutritional needs of patients with obesity, diabetes, cardiovascular disease, rheumatoid and neurologic disorders, as well as diseases of various organ systems, such as the GI tract, renal and pulmonary systems. Special attention is given to describing nutrition in cancer patients and those with HIV/AIDS and the book concludes with a discussion of enteral and parenteral nutrition. Nutritionists, dietitians and other health professionals working with patients with impaired nutrition or special nutritional requirements, such as diabetologists, endocrinologists (especially those treating obesity), cardiologists and oncologists will find this a refreshing approach to an important subject. Nurses, medical students and those working in the food industry will also find this a handy guide. Easy-to-follow style with questions clearly posed and answers based on real-life case studies Outlines the basics of healthy nutrition, malnutrition and nutritional assessment Detailed consideration of the nutritional needs of patients with a variety of chronic diseases, e.g. cardiovascular or rheumatoid disorders, cancer and HIV/AIDS Uses an interesting contemporary approach that health professionals will find a refreshing change

This second edition of Clinical Nutrition, in the acclaimed textbook series by the Nutrition Society, has been revised and updated in order to: Provide students with the required scientific basis in nutrition, in the context of a systems and health approach. Enable teachers and students to explore the core principles of nutrition and to apply these throughout their training to foster critical thinking at all times. Each chapter identifies the key areas of knowledge that must be understood and also the key points of critical thought that must accompany the acquisition of this knowledge. Are fully peer reviewed to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective and is applicable for use by nutritionists and on nutrition courses throughout the world. Ground breaking in scope and approach, with an additional chapter on nutritional screening and a student companion website, this second edition is designed for use on nutrition courses throughout the world and is intended for those with an interest in nutrition in a clinical setting. Covering the scientific basis underlying nutritional support, medical ethics and nutritional counselling, it focuses solely on the sick and metabolically compromised patient, dealing with clinical nutrition on a system by system basis making the information more accessible to the students. This is an essential purchase for students of nutrition and dietetics, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food sciences, medicine, health sciences and many related areas will also find this an important resource. Libraries in universities, medical schools and establishments teaching and researching in the area of nutrition will find Clinical Nutrition a valuable addition to their shelves.

Advanced Nutrition and Dietetics in Gastroenterology provides informative and broad-ranging coverage of the relation between nutrition and diet and the gastrointestinal tract. It explores dietary factors involved in causation of a variety of gastrointestinal disorders, as well as the effects on diet and the treatments available. It also provides an overview of anatomy and physiology, measurement and assessment of function, and dietary components relevant to gastrointestinal health. ABOUT THE SERIES Dietary recommendations need to be based on solid evidence, but where can you find this information? The British Dietetic Association and the publishers of the Manual of Dietetic Practice present an essential and authoritative reference series on the evidence base relating to advanced aspects of nutrition and diet in selected clinical specialties. Each book provides a comprehensive and critical review of key literature in its subject. Each covers established areas of understanding, current controversies and areas of future development and investigation, and is oriented around six key themes: •Disease processes, including metabolism, physiology, and genetics •Disease consequences, including morbidity, mortality, nutritional epidemiology and patient perspectives •Nutritional consequences of diseases •Nutritional assessment, drawing on anthropometric, biochemical, clinical, dietary, economic and social approaches •Clinical investigation and management •Nutritional and dietary management •Trustworthy, international in scope, and accessible, Advanced Nutrition and Dietetics is a vital resource for a range of practitioners, researchers and educators in nutrition and dietetics, including dietitians, nutritionists, doctors and specialist nurses.

Published on behalf of The British Dietetic Association, Advanced Nutrition and Dietetics in Diabetes is an exploration of the evidence and practice of nutrition in diabetes, offering a global view of the lifestyle interventions for the prevention and management of diabetes, including management of complications and special population groups. With internationally recognised authors, this book applies the rigour of evidence-based medicine to important enduring topics in diabetes, such as: public health efforts at diabetes prevention formulating nutritional guidelines for diabetes carbohydrates and the glycaemic index the management of diabetes in older people The authors draw on their research and practical experience to offer sound guidance on best practice, ensuring that interventions are both scientifically secure and effective. ABOUT THE SERIES Dietary recommendations need to be based on solid evidence, but where can you find this information? The British Dietetic Association and the publishers of the Manual of Dietetic Practice present an essential and authoritative reference series on the evidence base relating to advanced aspects of nutrition and diet in selected clinical specialties. Each book provides a comprehensive and critical review of key literature in its subject. Each covers established areas of understanding, current controversies and areas of future development and investigation, and is oriented around six key themes: Disease processes, including metabolism, physiology, and genetics Disease consequences, including morbidity, mortality, nutritional epidemiology and patient perspectives Nutritional consequences of diseases Nutritional assessment, drawing on anthropometric, biochemical, clinical, dietary, economic and social approaches Clinical investigation and management Nutritional and dietary management Trustworthy, international in scope, and accessible, Advanced Nutrition and Dietetics is a vital resource for a range of practitioners, researchers and educators in nutrition and dietetics, including dietitians, nutritionists, doctors and specialist nurses. Please note Due to recent developments in this area, Chapter 4.3 on Nutritional management of glycaemia in type 2 diabetes has been withdrawn from the publication, and all future reprints will be replaced by a new chapter. All ebook versions are already updated. The contributor retains copyright to this chapter whilst their name still appears associated to the chapter.

The ideal companion resource to ‘Manual of Dietetic Practice’, this book takes a problem-based learning approach to dietetics and nutrition with cases written and peer reviewed by registered dietitians, drawing on their own experiences and specialist knowledge Each case study follows the Process for Nutrition and Dietetic Practice published by the British Dietetic Association in 2012 Includes case studies in public health, an increasingly important area of practice

Case study details the right way and the wrong way to successfully develop and market a new drug Beginning with the untimely death of a young mother, A History of a cGMP Medical Event Investigation unfolds a fictitious case study that captures how unchecked human flaws during the development and launch of a new drug can lead to disastrous consequences. Moreover, it illustrates how and why Six Sigma principles and methods should be applied to fully comply with FDA regulations at every stage of drug development and commercialization. From initial transgenic mouse studies to the FDA fatality investigation, this case study introduces all the key regulations and practices that govern the development, manufacture, and marketing of a new drug, including: FDA Investigational and New Drug Application Processes FDA Code of Federal Regulations' current Good Manufacturing Practice (cGMP) ISPE Good Automated Manufacturing Practice (GAMP) Readers will also be introduced to a variety of managers and researchers whose personal agendas conflict with best practices and therefore compromise the safety and effectiveness of a new drug product. Throughout the case study, the author offers tested and proven practices and tips so that these human flaws are not translated into drug product flaws. These practices and tips are critical and typically can only be learned through years of experience working in competitive drug development environments. A History of a cGMP Medical Event Investigation is ideal for students in biotechnology, pharmacology, engineering, and business management as well as professionals in biomedical and drug development. All readers will discover what can go wrong in developing and bringing a new drug to market. Most importantly, they will also learn how to apply Six Sigma principles and methods to ensure safe and effective product design, development, and manufacturing.

Diabetes and Wellbeing presents a range of effective psychological principles proven to positively impact the emotional wellbeing of individuals with type 1 and 2 diabetes. The guide takes an explicitly CBT approach to motivate sufferers in essential self-care tasks. Written in a practical style, for those newly diagnosed with diabetes, individuals managing its challenges for many years, and healthcare professionals Reveals how the stress of daily diabetes management can affect an individual’s ability to stay motivated and engaged in essential self-care tasks that are vital for good health Presents proven techniques for improving emotional wellbeing First book to take an explicitly CBT approach to diabetes, simultaneously drawing on solution-focused behavioural therapy and mindfulness approaches Fills the gap information of this kind among healthcare professionals and individuals with diabetes

The majority of people don’t know where to start when it comes to cooking a successful meal. Packed with easy-to-follow guidelines and recipes, this full-colour, hardback, spiral-bound edition of Cooking Basics For Dummies helps novice chefs navigate the kitchen and learn staple cooking techniques. The lay-flat binding is the ideal format for the kitchen environment and the full-colour photos throughout show readers what they can expect to achieve from their efforts. Cooking Basics For Dummies includes: Choosing the right tools and stocking your pantry The essential cooking techniques – boiling, poaching, steaming, saut?ing, braising, stewing, roasting and grilling Expanding your repertoire with delicious recipes A glossary of over 100 common cooking terms About the Authors Bryan Millar is a former New York Times restaurant critic. Marie Ramer is a food writer.

Das umfassendste Buch zur wissenschaftlichen Forschung ?ber Pornosucht mit zahlreichen neurowissenschaftlichen Studien(inkl. Gehirnscans) Eindeutige Belege, dass Pornos St?rungen des Dopaminspiegels und des Belohnungssystems im Gehirn verursachen – ?hnlich wie bei Drogenabh?ngigen Der Zusammenhang von zwanghaftem Pornokonsum mit sexuellen Funktionsst?rungen (z. B. Erektionsst?rungen) und der Ver?nderung sexueller Vorlieben bis hin zum Fetischismus Umfangreiche Selbstberichte von Betroffenen, die ihre Pornosucht erfolgreich ?berwunden haben Eine ?bersicht ?ber verschiedene Therapieans?tze – f?r Singles wie auch f?r Paare

Everything you need to can, preserve, and put up your own food Amid an increasing focus on locally sourced whole foods, preserving, rather than preservatives, is enjoying a comeback. With 300 delicious recipes, Canning and Preserving All-In-One For Dummies gives you a single, comprehensive resource on all aspects of putting up your own food; the equipment and ingredients you'll need; and the different techniques such as smoking, drying, curing, pickling, juicing, and root cellaring that you'll explore. Canning and Preserving All-in-One For Dummies is a perfect guide for home cooks looking to learn how to can and preserve their own food, covering preparation times, cooking times, processing times, and the yield you should expect from your efforts, as well as the newest equipment needed to create and store your own healthy foods. Features 300 recipes Covers canning fruits, vegetables, meats, and seafood Includes jams, jellies, butters, condiments, relishes, salsas, and chutneys Provides information on all types of food storage, including pickling, curing, juicing, and root cellars Whether you're new to canning and preserving or are just looking to expand your repertoire with the great new recipes contained in this book, Canning and Preserving All-in-One For Dummies gives you everything you need to save money and live healthier.

Get in on the ground level of the next artisan food obsession—honey! Just like wine, cheese, beer or coffee, honey is an artisan food with much to be discovered. Whether you're interested in tasting the various varietals, using it as a cure, or harvesting your own, Honey For Dummies is the guide for you. This book reveals the deep and complex world of honey, its diverse floral sources, and its surprising range of colors, smells, and flavors. You will learn about over 50 single-origin honeys, their sensory profiles, where they are produced and where to buy them. Discover how to taste and evaluate honey using the same methods as professional honey sensory expert. Understand how honey is produced by honeybees, and how beekeepers harvest, and bottle this liquid gold. You'll also discover the historical role honey has played around the world in folklore, religions, and economies. From its health benefits, to recipes, to food pairings, this complete guide covers all things honey! Honey is the latest food trend that can be found at farmers' markets, specialty food shops and on the menu of restaurants. It is produced from bees in every state and just about every country on the planet. Let Honey For Dummies accompany you on your sweet adventure! Discover the rich and complex world of single-origin honey Learn about honey's composition and its myriad health benefits Acquire the skills to taste honey like a pro then how to perfectly pair honeys with all foods Try the book's many wonderful recipes that incorporate honey Honey For Dummies is the perfect companion for every chef, brewer, homesteader, beekeeper or honey lover.

Discover how to eat a well-balanced diabetic diet Diabetes Cookbook For Dummies gives you everything you need to create healthy and diabetic-friendly meals. In this revised and updated edition, you'll discover how easy it is to manage diabetes through diet. With tons of new recipes—many of them vegetarian—and the latest information on diabetes testing, monitoring, and maintenance, this book will help guide you down a path to a healthier you. With an anticipated price tag close to $3.4 billion annually by the year 2020, diabetes is one of the costliest health hazards in the U.S. If you're one of the 25.8 million Americans suffering from diabetes, this hands-on, friendly guide arms you with the most up-to-date nutritional information and shows you how to start cooking—and eating—your way to better health. Offers 100+ new and revised diabetic recipes for every meal of the day Features changes in fat, carbohydrate, and protein recommendations that parallel the meal plan recommendations of the American Diabetes Association Covers how to make smart choices when eating out, shopping for food, and setting up a diabetic kitchen Introduces ways to involve diabetic children in meal planning and preparation If you're diabetic and want to learn how to make lifestyle changes that count, Diabetes Cookbook For Dummies shows you how the food you eat can help treat, prevent, and manage diabetes.

The fast and easy way to get a flatter belly Tens of thousands of Americans have changed their bodies—and their lives—with the help of the recipes and guidelines developed to eliminate body fat. Flat Belly Cookbook For Dummies includes an overview of the belly fat; grocery shopping and pantry stocking tip; delicious, nutritious, and even kid-friendly flat belly recipes. All 125 recipes are carefully developed by America's Belly Fat Fighter to make sure every meal includes just the right amount of belly-flattening monounsaturated fatty acids (or MUFAs), found in nuts and seeds, vegetable oils, olives, avocados, and dark chocolate, so you can mix and match meals to suit your taste. Explains the importance of replacing sugars, saturated fats, and trans fats with whole grains, lean proteins, and fiber Teaches you how to effectively structure your diet, practice good nutrition, and drop belly fat at the same time Includes 125 flat belly recipes If you're looking to shed fat and tone your midsection through diet and exercise, Flat Belly Cookbook For Dummies has you covered.

The easy way to learn to pair food with wine Knowing the best wine to serve with food can be a real challenge, and can make or break a meal. Pairing Food and Wine For Dummies helps you understand the principles behind matching wine and food. From European to Asian, fine dining to burgers and barbeque, you'll learn strategies for knowing just what wine to choose with anything you're having for dinner. Pairing Food and Wine For Dummies goes beyond offering a simple list of which wines to drink with which food. This helpful guide gives you access to the principles that enable you to make your own informed matches on the fly, whatever wine or food is on the table. Gives you expert insight at the fraction of a cost of those pricey food and wine pairing courses Helps you find the perfect match for tricky dishes, like curries and vegetarian food Offers tips on how to hold lively food and wine tasting parties If you're new to wine and want to get a handle on everything you need to expertly match food and wine, Pairing Food and Wine For Dummies has you covered.

Taste the real thing and discover the delights of home-cooked Indian food  Indian food—delicious, diverse, and not as difficult to cook as you might think! In  Indian Cooking For Dummies,  you’ll learn the fundamentals, plus over 100 make-at-home recipes for your Indian favorites. Even newbie cooks will have no trouble making these easy and delectable dishes right at home. With this book, you’ve got a suite of recipes to suit every dietary need (vegetarians, rejoice!), spice tolerance, and skill level. When you crave a Bengaluru breakfast, Lucknow lunch, or Delhi dinner,  Indian Cooking For Dummies  is for you.  Inside, you’ll learn the steps and secrets used in all the regions of India, so you can create a perfect, balanced Indian meal in your kitchen. With pro suggestions and tips about key ingredients and dish pairings, you’ll be eating healthy, hearty, flavorful food in no time. Imagine your own stay-at-home buffet of rice, Indian breads, curried meats, creamy lentils, aromatic vegetables, raitas, chutneys, relishes, and more. Hungry yet?  Cook authentic Indian appetizers, snacks, main courses, desserts, drinks, and popular vegetarian dishes Discover regional Indian cuisine and the ingredients, techniques, and spices unique to each Eat healthily and cook from scratch, without spending too much time in the kitchen Enjoy expert advice on how to make a meal for one or feed a large family, Indian style For flavor, aroma, variety, and sheer pleasure, Indian food is tops—and you can make it yourself, with this friendly Dummies guide!

Unsere Zeit im Alltag ist knapp, die fordernden Tage machen uns hungrig und wir m?ssen uns oft auch unterwegs mit Essen versorgen. Fastfood kann da schnell gen?ssliche Abhilfe schaffen, aber was, wenn wir auch gesund und schlank bleiben wollen? Kein Problem, sagt der beliebte Fernsehkoch und Bestsellerautor Wolfgang Link, denn Fastfood kann auch gesund sein und sogar beim Abnehmen helfen! Mit seinem neuen Konzept zeigt der Low-Carb-Experte, wie man selbst mit nur f?nf Hauptzutaten und einem kleinen Repertoire an Basiszutaten in rund 15 Minuten Fastfood f?r unterwegs zubereiten und sich stoffwechselfreundlich und genussvoll schnell versorgen kann. Dabei setzt er auf Meal-Prep und k?stliche Low-Carb-Versionen beliebter Fastfood-Gerichte aus aller Welt wie Pizza, Burger, D?ner, Schnitzel, Currywurst & Co.

Wie kaum ein anderes Volk haben wir Deutschen Schwierigkeiten, uns selbst anzunehmen. Hinter der Last, deutsch zu sein, steckt mehr als eine kollektive Befindlichkeitsst?rung: Die Familientherapeutin Gabriele Baring sieht die Ursachen in geerbten und ?bernommenen Anteilen unserer Seele. Weil wir uns unbewusst mit den Schicksalen unserer Vorfahren verbinden, pr?gen uns die Schrecken des vergangenen Jahrhunderts bis heute. Die Gr?uel der Weltkriege und ihre Folgen wie Flucht, Vertreibung und Vaterlosigkeit haben Familien auseinandergerissen. Verschwiegener Schmerz und unterdr?ckte Trauer lasten auf uns. kollektive Verdr?ngung betrifft den Einzelnen, die Familien, das gesellschaftliche Leben bis in die Spitzen der deutschen Politik. Wie sie unsere politische Kultur pr?gt, zeigt die Autorin exemplarisch an prominenten Politikern wie Gerhard Schr?der, Christian Wulff oder Karl Theodor zu Guttenberg. – Ein Aufruf zu einer neuen Auseinandersetzung mit der Vergangenheit ? damit es uns gelingt, uns selbst und unsere Nation wieder zu lieben.

Everything you need to know to can and preserve your own food With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This easy-to-follow guide is perfect for you if you want to learn how to can and preserve your own food, as well as if you're an experienced canner and preserver looking to expand your repertoire with the great new and updated recipes contained in this book. Inside you'll find clear, hands-on instruction in the basic techniques for everything from freezing and pickling to drying and juicing. There's plenty of information on the latest equipment for creating and storing your own healthy foods. Plus, you'll see how you can cut your food costs while controlling the quality of the food your family eats. Everything you need to know about freezing, canning, preserving, pickling, drying, juicing, and root cellaring Explains the many great benefits of canning and preserving, including eating healthier and developing self-reliance Features new recipes that include preparation, cooking, and processing times Amy Jeanroy is the Herb Garden Guide for About.com and Karen Ward is a member of the International Association of Culinary Professionals If you want to save money on your grocery bill, get back to basics, and eat healthier, Canning & Preserving For Dummies, 2nd Edition is your ideal resource!

An accessible guide to selecting, cooking with, and making cheese From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel Miller and Thalassa Skinner have created a handy primer to selecting cheese, pairing cheese with wine, cooking with cheese, and making cheese. In Cheese For Dummies, everyday cheese lovers will learn how to become true cheese connoisseurs. Not only will readers get a look at how different cheeses are made around the world, in Cheese For Dummies, they'll develop enough of a palate to discern which cheese is right for them. Explains how to assemble the perfect cheese plate Includes recipes for cooking with cheese Details how to make five cheeses, including Mozzarella, Chevre, and Ricotta Supplemented with a 16-page photo insert With artisanal and imported cheeses now common to mainstream grocery stores, the everyday cheese lover needs more than simply his nose to make the best choice. Offering wise (and delicious!) advice on every page, Cheese For Dummies is a guide for anyone interested in making every mealtime with cheese a special occasion.

The ingredients, cooks, techniques and tools that have shaped our love of food.We all love to eat and most of us have a favourite ingredient or dish. In today's world we can get the food we want, when we want it, but how many of us really know where our much-loved recipes come from, who invented them and how they were originally cooked? In this book William Sitwell, culinary expert on BBC2's 'A Question of Taste' and editor of Waitrose Kitchen magazine, takes us on a colourful, whirlwind journey as he explores the fascinating history of cuisine.This book is a celebration of the great dishes, techniques and above all brilliant cooks who have, over the centuries, created the culinary landscape we now enjoy. Any lover of fine food who has ever wondered about the origins of the methods and recipes we now take for granted will find A History of Food in 100 Recipes required reading. As well as shining a light on food's glorious past, there are contributions from a glittering array of stars of British cuisine, including Marco Pierre White, Delia Smith, Heston Blumenthal, Nigella Lawson and Jamie Oliver.In an incisive and humorous narrative, Sitwell enters an Egyptian tomb to reveal the earliest recipe for bread and discovers the greatest party planner of the Middle Ages. He uncovers the extraordinary and poetic roots of the roast dinner and tells the heart-rending story of the forgotten genius who invented the pressure cooker. And much, much more.

Las notables propiedades del agua oxigenada se conocen desde hace m?s de 150 a?os: tiene un efecto desinfectante y desodorante, acelera la curaci?n de las heridas, acaba de forma fiable con todos los pat?genos, tambi?n los multirresistentes, y se descompone en dos sustancias cotidianas e inofensivas: agua y ox?geno. Adem?s, no se conocen alergias ni resistencias a esta sustancia econ?mica y disponible libremente. Lamentablemente, el H2O2 y sus derivados qu?micos han ca?do en el olvido, junto con las investigaciones internacionales que demuestran su eficacia. Jochen Gartz se propuso combatir esta amnesia colectiva con su libro anterior: Agua oxigenada: el remedio olvidado. A partir de la correspondencia mantenida con los lectores, ha compilado un libro pr?ctico en el que trata cuestiones adicionales y ejemplos de aplicaci?n. En este libro se describen tratamientos exitosos para los siguientes casos: • Picaduras de insectos, infecciones de herpes, heridas, verrugas, psoriasis y otras afecciones dermatol?gicas • Trastornos circulatorios • Pat?genos en tejidos mucosos: garganta, pulmones, cavidad bucal o zona genital • Enfermedades infecciosas, alergias, trastornos cardiovasculares, heridas de operaciones o fracturas ?seas mediante infusi?n intravenosa Los distintos ?xitos de tratamiento permiten extraer una conclusi?n clara: ?ya es hora de recuperar este remedio olvidado!

Bestselling author and home cook Sally Bee’s collection of deliciously simple recipes that show how easy it is to follow a healthy diet for life.Many of us know the principles of healthy eating but actually incorporating them into daily life is much harder. Whether it's eating more fruit and vegetables, reducing fat without losing flavour or feeding a family after work without the aid of a take-away menu, Sally Bee explains how to make good food second nature.Sally isn't a dietician, but a busy mum who knows how tough it can be to change eating habits. Her down-to-earth advice and realistic approach is borne from her own experience of life-threatening heart disease, which she recovered from thanks to her own delicious and easy-to-follow eating plan. Sally understands how real people eat and how recipes must be quick and made with affordable, readily available food. Her plan won't leave you feeling deprived or hungry, but allows you to enjoy many of your favourite foods in a balanced way.Recipes for Life offers refreshingly simple advice and tasty dishes that will change your eating habits and help you enjoy a healthy mind and body – not just for a few weeks, but for life.Recipes include:Chicken KormaHealthy Chinese Chicken WrapsSmoked haddock and leek pieHealthy Fish Chips and Mushy PeasRoast Monkfish with Olives and CapersAll-in-one Lentil and Sausage CasseroleSpanish Pork and Bean StewCaramelised Veggies with Sausages and Baked Sweet PotatoWinter SaladAsparagus and Artichoke Salad with Wild Rice and Basil DressingPumpkin and mushroom lasagneBroccoli and Leek BakeApricot and Pistachio Tart

Stand aside The Naked Chef! Sassy, savvy, and with her finger firmly on the food pulse, Rosie is the fresh new face of city cooking.Five years ago Rosie Lovell opened her deli in the heart of Brixton market. Nestled among the salted fish, yams and sounds of reggae it has become an intimate, eclectic place full of welcoming people, good music and food made with love. Everyone knows everyone at Rosie's.Spooning With Rosie teems with favourite recipes and stories from Rosie's life: meals cooked for her family and friends, in the deli and at home. Culinary inspiration comes from the people closest to her, from food encountered on travels, and importantly from her fellow shopkeepers and their wares that jostle for space outside her deli: the piles of peppers and plum tomatoes; the Borlotti beans stacked up outside the Portuguese store; the reams of ackee in the window of the Jamaican shop next door.With her own unique feisty ?lan, Rosie shows how to experiment with food and to have fun while doing it. Recipes are never absolute, but something to be perfected and adapted with time. Similarly, methods are never complicated – just thrifty, good food perfect for the occasion. Food that depends on who you are with, how you are feeling, and what's in the fridge.There are recipes for the dawn chorus: food for the first wave of a hangover, or just to start the day with a bang. Recipes for simple dinner parties, made full of care, but easy to throw together mid-week, from warm roasted chicken with lemons accompanied by penne tzatziki style, to daddy's Jamaican ackee and salt fish with fried plantain and coconut coleslaw. There are also individual dishes of soulful grub to comfort and soothe; dishes for clandestine last-minute dates to fall in love over; recipes for casual summer get-togethers and elaborate feasts to feed flocks of hungry friends.Feisty and fresh, Spooning With Rosie, is a book about friends, a vibrant local community and the joy of good food shared together.

Alice shares a fabulous selection of over 100 recipes in her new book, guiding you to be the best version of yourself with a range of meals, smoothies, sweets and treats that are easy to make and perfect for life on the go.Hundreds of thousands on Instagram have already been inspired by Alice’s meals that are both healthy and delicious. When people aren’t obsessing over her recipes, they are checking out her amazing abs. For Alice clean eating is all about developing a healthy relationship with food, and she believes that everyone can make permanent changes to their body with the right combination of diet and exercise. Alice will share her tips for creating enticing lunchboxes, breakfasts and dinners that fit your daily routine and will help you feel fantastic from the inside out. Arranged around your workout, Alice sets out what to eat post-work out, on rest days – and also your cheat day of course! Each recipe is tagged with dietary information on whether recipes are gluten-free or vegetarian, and there is an amazing variety of carb-free and low fat options too. Give your day a kick-start with crispy courgette fritters with smoked salmon for breakfast, spice your lunch up with chilli and coconut crusted turkey steaks, and give yourself a post-workout treat with grilled steak with balsamic puy lentils and feta for dinner. Alice’s cookbook also includes meal planners that will help you make those simple swaps to transform your lifestyle for the better.Don’t forget to check out Alice’s newly-launched YouTube channel where she shares her motivational tips and shows you how to prepare her favourite nourishing recipes!

Блуждающий нерв – единственный нерв, который проходит через весь организм как периферический и при этом является главным источником информации для островковой доли мозга. Этот нерв участвует в регуляции почти всех органов и оказывает большое влияние на здоровье и благополучие. Посредством целенаправленной тренировки блуждающего нерва и внутреннего восприятия вы можете легко и эффективно самостоятельно лечить депрессию, беспокойство, проблемы с пищеварением, а также боль, двигательные расстройства и симптомы стресса. Основываясь на последних исследованиях, авторы предлагают более 100 упражнений, с помощью которых вы можете улучшить свое физическое, психическое и эмоциональное здоровье. В формате PDF A4 сохранен издательский макет.

Правильный хлеб – это хлеб на закваске. Это традиционный способ приготовления хлеба с особенным вкусом, нежной текстурой и безоговорочной пользой. Работа с закваской – это отдельный вид искусства, которому вас научит Ольга Войнова. В книге вы найдете полную информацию от выбора ингредиентов для разных заквасок до замеса и выпечки. А также более 45 рецептов хлеба и сдобы. В формате PDF A4 сохранен издательский дизайн.

Подготовка к беременности – дело серьезное и иногда требует много времени и усилий как со стороны женщины, так и со стороны мужчины, ведь средний возраст будущих родителей все увеличивается. С одной стороны, это помогает принять более взвешенное решение о рождении ребенка, но одновременно с этим влечет и неожиданные проблемы. В этой книге Елена Петровна Березовская, автор бестселлеров «9 месяцев счастья» и «Это всё гормоны!», расскажет о том, какой возраст наиболее благоприятен для наступления беременности; какие факторы бесплодия существуют и как их избежать; сколько времени требуется для зачатия ребенка и, конечно же, что делать, если вы уже пытались забеременеть, но ничего не получилось. Она поможет преодолеть сомнения и станет вашим другом и советчиком на пути к рождению ребенка! Внимание! Информация, содержащаяся в книге, не может служить заменой консультации врача. Перед совершением любых рекомендуемых действий необходимо проконсультироваться со специалистом.

The much-loved author of ‘The Kitchen Diaries’ and presenter of BBC1’s Simple Suppers is here to help you cook real food fast, with over 600 ideas for delicious everyday dishes.Inspired by his own supper-time improvisations, Nigel Slater shows you how to make tasty and quick meals with the ingredients you have to hand. Full of inventive food ideas for those pressed for time, and with recipe variations and alternatives to suit any cupboard, Eat: The Little Book of Fast Food will be a feast of everyday inspiration.

Lose up to 7lbs in 7 days with The Juice Master Jason Vale's ultra-fast 1-week super juice cleanse. The man who helped Jordan to get her post-baby body back has designed a healthy and effective diet and exercise programme to reshape your body in just one week, but with lasting results.The one-week super juice diet with fast, body-transforming results from the UK's leading health coach and seminar leader Jason Vale – aka The Juice Master. The man who helped Jordan get her slimmed-down post-baby body back has designed a highly motivational and hard-hitting programme for effective speedy weight loss. The ‘7lbs in 7 days Super Juice Diet’ can help you get in shape super-fast to give you a beach-perfect body or help you look sensational in that little black dress.With his simple diet and exercise programme and inspirational message, you will not only lose weight, but also have higher energy levels, clearer skin and be set free from the dieting trap forever.Not only will Jason Vale's carefully designed juicing plan help you diet more effectively than ever before, it will also power-pack your body with nutrients and enzymes for the ultimate body boost and help you keep weight off permanently.Reshape your body in just one week by following Jason Vale's effective juicing programme, and feel invigorated and energised while you do it!

Если вы страдаете диабетом или стараетесь его предупредить, но любите сладкое, то эта книга создана для вас! Аннабелль Орсателли – опытный и требовательный кондитер – была вынуждена пересмотреть всевозможные рецепты десертов для своего мужа-диабетика: она изучила физико-химические свойства углеводов, чтобы заменить их ингредиентами, не влияющими на вкус и текстуру десертов. Она нашла идеальный баланс между снижением уровня сахара в крови и… удовольствием! В книге вы найдете 80 обновленных рецептов десертов с низким гликемическим индексом, таких же вкусных, как «настоящие» десерты!

TV chef Lorraine Pascale, author of the phenomenal bestseller Baking Made Easy, is back with her second cookery book – this time packed with simple and delicious recipes for relaxed home cooking that go far beyond baking.The queen of cookery offers 100 scrumptious and seriously easy recipes, from cosy soups and roasts to delicious autumnal breads, in this second book to accompany Lorraine’s BBC2 prime time four-part autumn cookery series.

Nursery food recipes that adults can enjoy too. First serious book on ‘comfort food’ that explores ways to get kids to enjoy a diverse, nutritious diet and why we all love those nursery favourites.Mark Hix, much praised executive chef of The Ivy, Le Caprice and J Sheeky, brings all his experience to help parents create that rare phenomenon – the child who will happily eat food that is not camouflaged by a crispy coating. He believes children should be introduced to a variety of foods and natural flavours at an early age, getting away from the culture of separate meals for children as soon as possible.‘Eat Up’ is his solution: a range of simple and delicious nursery food recipes that can be easily adapted to make dishes adults can enjoy too.Hix discusses his experiences with his own children and how he encourages them to explore food. He has also invited a few other chefs to reveal innovative ways to feed kids, such as the chef who has invented a tomatoless tomato ketchup to overcome his daughter’s allergy. Hix also delves into the reasons why adults are obsessed with comfort food.Mouthwatering recipes, practical tips, and beautiful photographs of children having fun with food make ‘Eat Up’ a must for anyone fed up with fish fingers.