Books about Foodies from Amazon.com

Inventive, (mostly) edible DIY gadgets and projects guaranteed to captivate

The Hungry Scientist Handbook brings DIY technology into the kitchen and onto the plate. It compiles the most mouthwatering projects created by mechanical engineer Patrick Buckley and his band of intrepid techie friends, whose collaboration on contraptions started at a memorable 2005 Bay Area dinner party and resulted in the formation of the Hungry Scientist Society—a loose confederation of creative minds dedicated to the pursuit of projects possessing varying degrees of whimsy and utility.

Featuring twenty projects ranging from edible origami to glowing lollipops, cryogenic martinis to Tupperware boom boxes, the book draws from the expertise of programmers, professors, and garden-variety geeks and offers something to delight DIYers of all skill levels.

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Food Snob n: reference term for the sort of food obsessive for whom the actual joy of eating and cooking is but a side dish to the accumulation of arcane knowledge about these subjects

From the author of The United States of Arugula--and coauthor of The Film Snob’s Dictionary and The Rock Snob’s Dictionary--a delectable compendium of food facts, terminology, and famous names that gives ordinary folk the wherewithal to take down the Food Snobs--or join their zealous ranks.

Open a menu and there they are, those confusing references to “grass-fed” beef, “farmstead” blue cheese, and “dry-farmed” fruits. It doesn’t help that your dinner companions have moved on to such heady topics as the future of the organic movement, or the seminal culinary contributions of Elizabeth Drew and Fernand Point. David Kamp, who demystified the worlds of rock and film for grateful readers, explains it all and more, in The Food Snobs Dictionary.

Both entertaining and authentically informative, The Food Snob’s Dictionary travels through the alphabet explaining the buzz-terms that fuel the food-obsessed, from “Affinage” to “Zest,” with stops along the way for “Cardoons,” “Fennel Pollen,” and “Sous-Vide,” all served up with a huge and welcome dollop of wit..
Price: $7.29 [Notify me when price goes down.]

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Leading clinicians and researchers concisely review the significant risk factors, including dyslipidemias, hypertension, diabetes, lack of exercise, obesity, tobacco, and homocysteine, and outline the best preventive strategies available. They also offer an overview of the new paradigms in coronary artery disease pathophysiology, including the nature of the unstable atherosclerotic plaque, new strategies for the modification of plaque constituents, the importance of the endothelium in the maintenance of cardiovascular health, and the emerging roles of oxidative stress, infection, and inflammation. Comprehensive and pathbreaking, Preventive Cardiology: Strategies for the Prevention and Treatment of Coronary Artery Disease provides physicians with the understanding and tools necessary to bring the practice of preventive cardiology to their patients..
Price: $12.09 [Notify me when price goes down.]

With the gradual transition from the technology-driven, intervention-oriented perspective of the last decade to a new, preventive, molecular-based perspective, Joanne Foody, MD, has amassed new preventive measures for use in everyday practices in this new edition of Preventive Cardiology. This new edition provides practical information for the management of patients at risk for cardiovascular disease and also offers an overview of the new paradigms in the pathophysiology of coronary artery disease (CAD).

Divided into three parts, Part I focuses on the atherosclerotic process, the important central role of the endothelium in the maintenance of cardiovascular health, and the role of inflammation in CAD. Part II provides insights into gender-specific aspects of CAD risk and concentrates on traditional cardiovascular risk factors. Part III provides an overview of approaches for the identification of patients at risk for CAD events and reviews of stress testing in patients with CAD and the important role of antiplatelets in coronary disease.

Preventive Cardiology: Insights Into the Prevention and Treatment of Cardiovascular Disease, Second Edition provides an overview of the exciting opportunities to prevent the progression, and in some instances to regress the process, of coronary atherosclerosis and incorporate these strategies into the daily practice of clinical medicine. This valuable new edition provides clinical cardiologists, internists, primary care providers, and allied health care professionals with the tools and understanding necessary for their practice in preventive cardiology.
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Price: $71.99 [Notify me when price goes down.]

There is a special kind of person--a "foodie"--who not only loves to eat but harbors a fascination with food, cooking, and dining that no feast could satisfy This obsession is not just about nourishing the body but about feeding the mind as well. Jeff Silverman proves himself a foodie of the highest order with The First Chapbook for Foodies, presenting an impressive and learned compilation of discourses on all things gustatory. Expertly feeding our intellectual hunger, he offers writings from some of the best-known culinary professionals--including James Beard, Craig Claiborne, and M.F.K. Fisher--as well as some unexpected contributors, such as Sigmund Freud, Erica Jong, and Cary Grant.

Thirteen chapters organized by topic--"Food Is Love," "Food Is Lust," "On Revulsion," "On Food Snobbery," and "Simply Simple Food," to name a few--offer a clever mix of poetry, essays, tips, and folktales. Freud theorizes that dreams are simple wish fulfillment fantasies based on a recurrent dream he often had (whenever he ate salty foods before bed, he dreamt of drinking water). In "Gourmet with Garnish," Saveur editor Andrew Coleman masterfully dispels the myth of gourmet food. And Black Panther Party cofounder Bobby Seale's "Barbecue Bill of Rights" is both an amusing diatribe against the "overly commercial bondage of cue-be-rab" and an informative guide to achieving the perfect union of smoke and meat. Spicing up the text are recipes from across the ages, from Geoffrey Chaucer to Elizabeth David. While few readers are likely to tackle the Clambake for 500 Guests or Alice B. Toklas's Hashish Fudge, the coveted recipe for Chasen's celebrated chili (made world-famous when Elizabeth Taylor ordered 10 quarts to be delivered to her in Rome while she was filming Cleopatra) may be incorporated into the repertoire of many a reader.

At once informative, entertaining, and thought provoking, The First Chapbook for Foodies offers a veritable banquet of musings on food tasty enough to satisfy even the hungriest foodie minds. --Robin Donovan.
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