Food Alert!
Author: Morton Satin
In Food Alert! food-safety expert Morton Satin explains the history and science of food contamination and preservation; the causes, dangers and types of food-borne diseases; and, most important, everything consumers need to know to understand the risk of food-borne illness and to protect themselves from it.
Table of Contents:
Food-borne Diseases 1
Historical Background 3
What Is Food Poisoning? 16
Antibiotic Resistance 22
Sources of Food-borne Disease 33
Food Sources of Disease 35
The 20 Most Common Causes of Food-Borne Illness in the Kitchen 40
Poultry 44
Meat and Meat Products 56
Fish and Seafood 62
Dairy and Egg Products 70
Fruits, Vegetables and Nuts 86
Grain and Flour Products 95
Other Foods 100
Restaurants and Food Service 107
Consumer Protection 115
Incidence and Costs of Food-Borne Diseases 117
Methods to Reduce Food-Borne Diseases 130
In the Consumer's Interest 140
Self-Help 146
Safe Eating While Traveling 167
Problems Coming Down the Road 179
Where Do We Go from Here? 189
Food-borne Pathogens 203
Bacterial Diseases-Infective Forms 205
Toxin-Producing Forms 236
Diseases of Toxic Substances 245
Fungal Diseases 254
Parasitic Diseases 260
Viral Diseases 273
App. I Diseases, Causes and Symptoms 280
App. II Sources of Information About Food-Borne Diseases 288
App. III Storage Conditions for Selected Foods 299
Glossary 303
References 311
Index 331
Interesting book: Health Psychology or Vegetarians and Vegans in America Today
Bowlfood Cookbook: Over 200 Dazzling and Eclectic Recipes from the Restaurant Lola Bowla
Author: Lynne Aronson
Bowl food is Asian tangy and Mediterranean fresh. And as much fun as eating a whole meal with a spoon or chopsticks. Creating a delicious matrix of flavors, cultures, and imagination-all meting in the bottom of the bowl-chefs Lynne Aronson and Elizabeth Simon offer over 200 easy, sophisticated recipes for deep, nourishing bowls of soups and stews, wide, saucy bowls of noodles and rice, salad bowls-of course!-and bowlfood desserts. Because everything tastes better in a bowl.
Library Journal
Aronson is the chef of Manhattan's popular restaurant Lola and its more casual offspring, Lola Bowla, where "bowlfood"--big or small bowls of soups and stews, noodle and pasta dishes, salads, and the like--is the specialty. Here she and former colleague Simon present 200 recipes for their lively food, influenced by Asian, Mediterranean, and Latin cuisines and characterized by bold, lusty flavors. There are also "Dumplings and Doodads," accompaniments to be served in or along with the "bowls"; "Fire and Spice," condiments, seasonings, and so forth; a brief dessert chapter; and an abundance of boxes and sidebars on all sorts of culinary topics. For most collections.
What People Are Saying
Sheila Lukins
Dive right in! Steaming up from these bowls is a whole new world of flavor, aroma, texture, and happiness.
— Sheila Lukins, Author of USA Cookbook and co-author of The Silver Palate Cookbooks and the New Basic Cookbook
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