Functional Foods and Biotechnology edited by Kalidas Shetty, Gopinadhan Paliyath,

Anthony Pometto, Robert E. Levin (CRC) focuses the information from the recently
published Food Biotechnology to illuminate the role of biochemical processing in the
improvement of functional foods and the increase of nutrient value. Applying scientific
concepts, the text explores the design of functional food ingredients, the bio-mobilization
of major nutrients, and the use of specific phenolic metabolites in disease prevention.
Specialty topics include oxidation and disease, antibodies from eggs, phytochemicals as
antimicrobials, and passive immune improvement with pro- and pre-biotics. The text
provides key emerging techniques for improving food production and processing,
enhancing food safety and quality, and increasing nutritional values and functional
aspects of food for better health.
The World Health Organization (WHO) has highlighted that the disease profile of the
world is changing, and this is more so in low- and middle-income countries where there
is a double burden of diet-related chronic disease along with infectious diseases. WHO
further states that 80% of chronic disease deaths now occur in less developed countries.
Globally there are more than 1 billion overweight and obese adults, and since 2001 this
figure is higher than the number of people (0.8 billion) on this planet who are malnour-
ished. Obesity-related diseases seriously contribute to chronic disease and disability.
Therefore, major challenges facing the world today are not just of food production and
quality for meeting protein, calorie, vitamin, and mineral needs but also of better health
once the basic nutrient needs are met, for which additional protective food ingredients are
essential. Clearly, significant challenges are from major oxidation-linked chronic disease
epidemics from calorie sufficiency and excess calories in the developed world, and par-
ticularly in the newly industrialized countries such as China, Brazil, Mexico, and India,
which have the most rapidly growing diet-related chronic disease problems in the world.
Chronic disease such as diabetes — which is linked to other oxidation-linked diseases
such as CVD (cardiovascular diseases) — along with cancer, will place a tremendous
burden on the current healthcare systems in both developing and developed countries. In
developing countries, this will further strain the existing challenges of infectious diseases
such as acquired immune deficiency (AIDS), tuberculosis, and food-borne illness among
the lower income population. In the more developed countries, the continuous and steady
development of obesity and its associated complications of diabetes, CVD, and perhaps
cancer is already posing more challenges. All the major health challenges, whether excess
calorie-linked chronic diseases or undernutrition-linked infectious diseases, are directly
or indirectly diet- and environmental-linked diseases. Therefore technologies for
chemoprevention through diet (reduced calories with more fruit and vegetables and novel
ingredients from other food-grade biological/microbial systems) will be very important to
help manage the current and emerging healthcare challenges.
With these critical issues in mind, a more focused edition of the book Functional Foods
and Biotechnology has been developed from the recently published volume of Food
Biotechnology (CRC Press, Boca Raton, FL, 2005). This book focuses on those chapters
(25 of the original 70 chapters) related to food biotechnology concepts that have the
potential to contribute to advances in the areas of functional foods. Functional foods
refers to the improvement of conventional foods with added health benefits.
Biotechnology concepts related to advances in functional foods will be significant at a
time when diet will play a major role in a global population that is projected to increase
to 9 billion by 2050. The topics in the book focus on molecular, biochemical, cellular,
and bioprocessing concepts for designing ingredients for functional foods and cover
major nutrients such as starch, lipids, minerals, and vitamins to specialty ingredients and
their disease preventive
role as in several phenolic metabolites of several well-known food botanical species.
Many chapters are focused on ingredient role in oxidation-linked disease, which is the
basis of major chronic diseases. Several specialty topics such as phytochemicals and
breast cancer, nonnutritive sweeteners, immune factors from eggs, passive immunity
improvement through probiotics and role of prebiotics, phytochemicals as antimicrobials,
and various potentials of microbial processing of ingredients have been highlighted.
These concepts are by no means exhaustive but give a good conceptual insight to this
emerging area of functional foods and point to the role of biotechnology in the
development of this rapidly growing research area. Biotechnology has become an
important tool in recent years and scientists around the world are investigating advanced
and novel whole tissue, cellular, molecular and biochemical strategies for improving food
production and processing, enhancing food safety and quality, and improving the
organoleptic to the functional aspects of food and food ingredients for better human
health. The strength of this book is the conceptual insights it provides in some key
emerging areas of functional foods, where biotechnology principles will be key to new
advances.
Many parts of the world, especially low-income countries, are facing the double burden
of diet-related chronic disease along with infectious diseases. Analysis by the World
Health Organization states that 80% of chronic disease deaths now occur in low income
and less developed countries. As indicated in the preface of this book, it is evident that
globally there are more overweight and obese adults (1 billion) than those who are
malnourished (0.8 billion), and obesity-related diseases seriously contribute to chronic
disease and disability. As a result, significant challenges are linked to major oxidation-
linked chronic disease from calorie sufficiency and excess calories in developing and
developed countries, with a higher dual burden on less developed countries where people
still have to deal with the higher burden of infectious diseases. Technologies for low-cost
chemoprevention strategies and dietary means through design of "functional foods" will
therefore be very important to help manage the emerging health care challenges, and in
this regard tools of biotechnology will be important.
In light of the urgency of the health challenges linked to diet and chronic disease,
Functional Foods and Biotechnology has been developed from the recently published
volume of Food Biotechnology (CRC Press, Boca Raton, 2005) in order to highlight
some of the challenges. This book focuses on those chapters (25 of the original 70
chapters) related to food biotechnology concepts that have the potential to contribute to
advances in the area of functional foods. Functional foods refers to the improvement of
conventional foods with added health benefits. The topics focus on biochemical and
bioprocessing concepts for designing ingredients for functional foods, and cover
improvement of major nutrient sources such as starch, lipids, minerals, and vitamins to
specialty ingredients and their disease prevention role, as in several phenolic metabolites
of some well-known food botanical species. Many chapters focus on ingredient role in
oxidation-linked disease, which is the core basis of major chronic diseases. Several
specialty topics such as phytochemicals and breast cancer, nonnutritive sweetners,
immune factors from eggs, passive immunity improvement through probiotics and role of
prebiotics, phytochemicals as antimicrobials, and various potentials of microbial
processing of ingredients have been highlighted. These concepts are by no means
exhaustive but provide a good conceptual insight to this emerging area of functional
foods and point to the role of biotechnology in the development of this rapidly growing
research area.
Chapters 1 through 15 focus on various biotechnological aspects of design of functional
ingredients in plants. Chapter 1 focuses on concepts related to the use of clonal screening
and sprout-based bioprocessing for designing functional phenolic phytochemicals, and
has a section on its relevance to functional foods. This chapter's introduction to the
general aspects of regulatory issues related to functional foods is relevant to all
chapters that follow. Chapters 2 through 5 focus on concepts of ingredient modification
in the context of starch, plant oils and lipids, soybean proteins, and mineral and vitamin
enrichment. These chapters provide excellent conceptual insights and ideas also relevant
to other photosynthetic plant species that are sources of the above major nutrients.
Chapters 6 through 9 focus on phenolic ingredient development in specific food plant
species such a soybean (Chapter 6), cranberry (Chapter 7), fava bean (Chapter 9), and the
phenolic metabolite rosmarinic acid-enriched culinary herb family, Lamiaceae (Chapter
8). Good conceptual insights are also provided for several health benefits, and there is
excellent discussion of potential mechanisms of action of key metabolites with critical
chemoprotective roles for enzymatic-based redox regulation in cellular systems. Chapter
10 covers some basic concepts in antioxidant mechanism and provides some additional
perspectives to the better understanding of Chapters 6 through 9. Chapter 11, on chemo-
prevention of breast cancer by phytochemicals, is a good example of diet-influenced
cancer, and these concepts could be relevant for other diet-influenced cancers such as
colon and stomach cancers. The influence of dietary antimicrobial phytochemicals is
discussed in Chapter 12 in the context of chronic infections such as Helicobacter pylori,
and in the context of food-borne pathogens. New control strategies are essential in light
of emerging challenges with antibiotic resistance, and the role of dietary phenolic phyto-
chemicals is promising. In view of the established benefits of wine (Chapter 13) in car-
diovascular health, and the need for non-nutritive sweeteners (Chapter 14) in the context
of diabetes, these concepts have been separately discussed. The rationale for Chapter 15,
on biotechnological strategies to improve nutrients, is that fruits and vegetables are major
sources of protective phytochemicals against chronic disease, and many of these com-
pounds are produced during post-harvest development. Therefore, protective
phytochemical synthesis during post-harvest stages has implications for both preservation
and enhancement of protective phytochemical factors for managing chronic human
disease that is oxidation linked. Chapters 16 through 19 focus on protective immune
modulating factors from eggs (Chapter 15) and immune-modulating lactic acid bacteria
(Chapter 16) which could be delivered through dairy and soy-milk fermented products,
with their functionality enhanced through the use of prebiotics (Chapters 18 and 19).
Chapters 20 through 25 cover various microbial and biochemical concepts, specific
metabolite types, and bioprocessing systems to develop functional food ingredients. The
concepts from these chapters can be extended to many microbial ingredients of relevance
to human health. Chapter 25, on solid-state bioprocessing, is relevant for ingredient
production and mobilization from chemically bound forms from food biomass and food
waste byproducts using aerobic fungal and anaerobic yeast and bacterial systems.
The strength of this book is the conceptual insights it provides on some key emerging
areas of functional foods where biotechnology principles will be key to new advances.
These novel conceptual ideas and tools could be adapted and applied to develop diverse
food-relevant biological systems and biochemical processes for ingredient and whole
foods production in order to manage both diet-linked chronic and infectious diseases in
an economically feasible manner.

Carbohydrates in Food, 2nd Edition edited by Ann-Charlotte Eliasson (Food

Science and Technology: CRC) Continuing in the tradition of its well-received
predecessor, Carbohydrates in Food, Second Edition provides thorough and authoritative
coverage of the chemical analysis, structure, functional properties, and nutritional
relevance of monosaccharides, disaccharides, and polysaccharides used in food.
The book combines the latest data on the analytical, physico-chemical, and nutritional
properties of carbohydrates, offering a comprehensive and accessible single source of
information. It evaluates the advantages and disadvantages of using various analytical
methods, presents discussion of relevant physico-chemical topics that relate to the use of
carbohydrates in food that allow familiarity with important functional aspects of
carbohydrates; and includes information on relevant nutritional topics in relation to the
use of carbohydrates in food.
Carbohydrates in Food, Second Edition is an important resource for anyone working with
carbohydrates in food because it provides essential information on the chemical analysis
and physico-chemical properties of carbohydrates and also illustrates how they can be
used in product development to increase the health benefits for the public.
This New Edition Includes:
Updated information on nutritional aspects of mono- and disaccharides Analytical and
functional aspects of gums/hydrocolloids
Nutritional aspects of plant cell wall polysaccharides, gums, and hydrocolloids
Analytical, physicochemical, and functional aspects of starch
Revised and expanded reference lists
Features
Provides thorough coverage of the chemical analysis, structure, and functional
properties of carbohydrates
Highlights the significance of carbohydrates in diet
Discusses both chemical and biochemical analytical methods
Includes new and updated information in nearly every chapter
In recent years, carbohydrates in the diet have been the focus of much research from a
nutritional point of view, much more so than ever before. Both beneficial and harmful
properties have been attributed to carbohydrates, and diets low in carbohydrates are
advocated by some as healthier. Carbohydrates in food can include anything from the
simple monosaccharide glucose to the very complex polysaccharides found in cell walls;
therefore, their roles in food products, both nutritionally and functionally, cannot be
viewed as simply "good" or "bad." The same properties cannot be attributed to all
carbohydrates, and all carbohydrates, therefore, cannot be regarded as a single
component. Anyone working with product development in the food industry usually has
to deal with several different carbohydrates in the same product, and it is seldom possible
to choose one simple or even well characterized carbohydrate. This book deals with all
these carbohydrates: monosaccharides and disaccharides , cell-wall polysaccharides,
polysaccharides described as gums and hydro-colloids, and starch.
An awareness of the health aspects of our diet has grown since the first edition of this
book. A huge challenge today is to combine health benefits with sensory properties that
appeal to the consumer; moreover, the food product should also be convenient for the
consumer. Those who work with carbohydrates in food must have knowledge about the
chemical analysis of carbohydrates, as well as their physicochemical properties and how
carbohydrates can be used in product development for the benefit of the public. It is my
hope that this book will inspire product developers, nutritionists, and food scientists to
achieve further success in this very important field.

Italian Slow and Savory by Joyce Goldstein, Paolo Nobile (Chronicle Books) celebrates
the pleasure of taking time when it comes to friends, family, and good food. In this
inspiring cookbook, acclaimed author Joyce Goldstein presents more than 120 recipes for
slow-cooked soups, stews, pasta sauces, braises, roasts, and casseroles, with rich, full
flavors that are unmatched by faster cooking methods. There is nothing better than slow
in the kitchen when these savory favorites are bubbling on the stove or in the oven.
Taking time to cook, while leaving cooks time, these dishes are amazingly easy to
prepare -- braised pork ribs and sausages smothered in tomatoes and red wine, fennel-
scented beef sauce served over polenta, hearty white bean soup with mussels, lamb stew
flavored with citrus-scented olives. In a world where even fast food seems to be getting
faster, here is a mouthwatering homage to putting on the brakes and dining the Italian
way.
From Publishers Weekly: Just when it seems there could be nothing new to say about the
cuisine of Italy or the slow food movement that was born there, Goldstein dazzles with
this selection of soups, stews, roasts, sauces and casseroles. Her lushly produced and
impeccably researched volume explores traditional home-cooked dishes from regions not
well known to American readers, such as Liguria, Abruzzi, the Marches, Apulia, Sardinia
and Trentino, as well as the more familiar Tuscany, Piedmont and Sicily. In addition to
staples such as lasagna and osso buco, Goldstein resurrects treasures such as Le Virtù, a
farro and bean soup from the Abruzzo; Spicy Fish and Shellfish Stew from Livorno;
Lamb, Fennel, and Bread Casserole from Sardinia; Beef Stew with Sweet and Hot
Paprika from Trieste; and Apulian Fava Purée with Wild Greens. Goldstein (Solo
Suppers; Enoteca; etc.) introduces each recipe with an engaging note on the history of the
dish, and her thorough instructions make it clear she's accustomed to teaching as well as
working in the kitchen. This beautiful volume will more than hold its own alongside
recent additions to the fast-growing slow food shelf. Like Goldstein's slow-braised
Calabrian Rolled Pork Shoulder, this tribute to Italy's diverse cuisine and artisanal
ingredients will stand the test of time and reward home cooks with every repeat visit.
Photos. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All
rights reserved.

The Spiaggia Cookbook: Eleganza Italiana In Cucina by Tony Mantuano, Cathy

Mantuano (Chronicle Books) Photos.Elegance meets culinary tradition at Spiaggia,
Chicago's premier Italian restaurant, where Chef Tony Mantuano and restauranteur Larry
Levy have been astounding celebrities, foodies, and renowned chefs and winemakers for
more than two decades. For the first time they share the secrets behind their award-
winning Italian cuisine. From antipasti to primi courses such as Crescenza Cheese-filled
Ravioletto with Parmesan Truffle Butter, to secondi main courses such as Grilled Veal
Chop with Crispy Sweetbreads and Swiss Chard Timbale, these recipes explore Italian
traditions and build on them in a way that's completely contemporary. This gorgeous
reference makes the perfect gift for anyone passionate about the indulgences of Italian
cooking.
From Publishers Weekly: As the Chicago four-star restaurant Spiaggia celebrates its 20th
anniversary, chef and partner Tony Mantuano, along with his wife (and Spiaggia’s former
manager), Cathy, present this beautiful tribute to the establishment’s Tuscan cuisine, a
lovely collection of impressive recipes and stunning photographs. Although the authors
emphasize the importance of cooking with food that’s in season, readers will be quickly
tipped off that this isn’t your average Tuscan, fresh cooking cookbook once they look at
the "basic ingredients" list, which includes caul (a thin membrane lining the abdominal
cavity of pigs and sheep), caviar, foie gras, porcini mushrooms and truffles. The recipes
are elegant yet, for the most part, not stuffy: Golden Scallops Salad, Grilled Sliced Tuna
with Giant White Beans and Romanesco, and "Guitar String" Pasta with Red Shrimp and
Baby Zucchini. All of them demonstrate the Mantuanos’ penchant for mixing unusual but
complementary flavors. Still, the book’s complex dishes, such as Seared Foie Gras with
White Corn Polenta and Quince with Passito di Moscato Syrup, may deter more casual
home cooks. Copyright © Reed Business Information, a division of Reed Elsevier Inc.
All rights reserved.

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the
World's Favorite Meat by Bruce Aidells (HarperCollins) Long the world's favorite meat,
pork has surged in popularity in American kitchens thanks in part to high-protein diets,
but mostly because of its adaptability to just about every taste. Whether you like spicy
Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now
Bruce Aidells, America's leading meat expert, presents a guide to pork's endless
versatility, with 160 international recipes and cooking and shopping tips.
This comprehensive collection contains everything cooks need to know about pork,
including how to choose from the many cuts available, how to serve a crowd with ease,
and how to ensure moist pork chops and succulent roasts every time. Aidells offers
temperature charts for perfect grilling, roasting, and braising, as well as a landmark
chapter with step-by-step instructions for home curing. With Bruce Aidells as your guide,
you will be making your own bacon, salami, and breakfast sausages with ease. If you are
looking to enhance everyday dining, there are recipes here for quick after-work meals, as
well as dramatic centerpiece main courses that are sure to impress guests. Bruce Aidells's
Complete Book of Pork is a matchless all-in-one guide that will become a kitchen classic.
With such past triumphs as Hot Links and Country Flavor, Real Beer and Good Eats and
The Complete Meat Cookbook Bruce Aidells has established himself as a god-like
carnivore among mere mortals. His taste buds know no bounds, his thirst for the next best
recipe absolutely unquenchable. "I am a restless cook and adventurous eater," he says in
the beginning of Bruce Aidells's Complete Book of Pork, perhaps his greatest cookbook
yet.
Maybe the dog has been hooked up with humankind longer than the pig, and has
wandered into regions pigs knowingly eschew, like the Arctic. But pigs and people share
a long, delicious history the dog can only sniff at, and longingly at that; an intimacy, if
you will, unmatched in any other cross-species relationship. Aidells celebrates this
connection. He gives the reader a brief history of the pig, then delivers definitive
instructions on how to select great pork, and, in a general overview, how the flavor it and
cook it to best advantage. He honors his subject and elevates his reader.
The recipes that follow have only one thing in common: Bruce Aidells loves them. They
come from all corners of the world, from friends and from professionals, and from deep
personal experience. They cover breakfasts treats, hors d'oeuvres, appetizers, and salads
(Chopped Grilled Vegetable Salad with Grilled Pork Medallions); chops and steaks,
scallops and cutlets (Smoked Pork Chops with Sour Cherry Sauce); kebabs and ribs
(North African Marinated Pork kebabs on Couscous with Apricot Sauce); roasts, ham,
pot roasts, stews, baked pastas, and casseroles (Grill-Roasted Pork Shoulder Cuban
Style).
In each shift among the pork primals Aidells discusses the fitting master recipe, the
umbrella technique beneath which truth and beauty unfold. He's a champion of flavor
brining and his instructions eliminate any possible confusion. But he saves his soul for
the last section, which is given over to some of the best material in print on preserving
pork, the making of sausages, pâtés and terrines, bacon and salamis. It's at this point in
the book that poignancy kicks in. This final word has the feeling of last word as well. --
Schuyler Ingle

The Ethnic Vegetarian: Traditional and Modern Recipes from Africa, America, and the
Caribbean by Angela Shelf Medearis (Rodale Books) 150 deliciously diverse, culturally
based recipes and the history and lore behind them.

"When enjoying a steamy serving of greens laces with peppers or a bowl of spicy gumbo,
many people are unaware of the African origins of their meal...The Ethnic Vegetarian
was created to preserve and showcase the vegetarian culture of my ancestors." So writes
Angela Shelf Medearis in her introduction to this fabulous new cookbook.

The Ethnic Vegetarian opens with three chapters explaining how to adopt an ethnic
vegetarian lifestyle, ideas for creating an ethnic vegetarian-friendly kitchen, and basic
techniques for cooking in this manner. Next come the wonderfully inventive recipes -
from "Moroccan Zucchinin Pancakes" and "Senegalese Tofu" to an eggplant-based
"Congo Moambe" - all organized by ethnic cuisine: African, Afro-Caribbean, Native
American, Creole, Slavery and Southern, and Modern

More than just recipes, the book also weaves traditions and lore surrounding African-
American cookery with the author's own personal memories, experiences, and family
history. Her warm and inviting style beckons readers of any ethnic background to explore
the homespun authenticity of her recipes and tales to conclude, with her, that "African-
inspired vegetarian dishes are as much a part of the American culinary table as apple
pie."
A Taste of Virginia History by Debbie Nunley, Karen Jane Elliott (John F. Blair
Publisher) feature over 100 restaurants in this combination travel guide/cookbook. Most
of these establishments are housed in buildings over 100 years old. The book describes
restaurants now located in old train stations, churches, schools, jails, historic homes, and
other interesting locations. In addition to historical background, there are two or three
recipes for each entry.

Chefs Go Wild : Fish and Game Recipes from America's Top Chefs by Rebecca Gray
(The Lyons Press) This is allstar collection from chefs who like to hunt and prepare
game, all kinds of game: venison, fish, rabbit, moose, birds, alligator. You get the picture.
Actually only improvement would be some color pictures of finished dishes.

Each chef is given brief writeup about his career and involvement with hunting and game
and then presents few of his favorite recipes. These are not the chefs of TV fame, not
many in fact many of us will recognize, but don't let this be discouragement to this
excellent work. There is chef who cooks at times for George Bush, and Robert Mondavi
Jr.

Only limited sources of game [when given to by hunter friends] or that which can acquire
at local stores. But have managed to try several with excellent results: Herb-Cured Duck
Breast with Cranberry and Tawny Port Sauce; Seared Grouper with Purple Mashed
Potatoes, Steamed Asparagu, and Crawfish Remoulade; Sauteed Pheasant Breast with
Sage Rub and Roast Garlic Sauce.

Each recipe has tips on prep at each stage with some alternatives given and
accompaniment tips as well as wine.
They hunt and fish-and they cook. Here, from some of the country's top professional
chefs-including many who are also hunters and fishermen-are recipes for every kind of
wild game and fish.
Packed with interviews and recipes, each entry describes not just the chefs' different
backgrounds-how they came to cook professionally, their training, and their field
experiences-but their theories and techniques for cooking wild and farm-raised fish and
game.
Wayne Nish, co-owner and executive chef of Manhattan's March restaurant, weighs in
with recipes for grilled quail and seared squab with persimmon chutney, and a woodcock
in the round with a puff pastry. Bighorn River Resort's Francine Forrester talks about her
sage rubbed pheasant and roast garlic sauce, and roast prime rib of buffalo with
chokecherry au jus. And from Birmingham, Alabama, Chris Hastings, owner and
executive chef of the Hot and Hot Fish Club, provides a menu of sauteed grouse breast
with roasted winter vegetables and thyme Dijon sauce.
The chefs of Chefs Go Wild are not only extremely skilled, knowledgeable, and creative,
but they are also charming and interesting individuals. The author has both cooked with
these chefs, and hunted and fished with them as well. Bait the hook, set the oven for 350
degrees, and get ready to go wild!
The Gourmet Burger by Paul Gayler (Gibbs Smith Publishers) As with all brilliant ideas,
the burger's timeless appeal lies in its simplicity. A well-made burger transcends the sum
of its parts to become truly sublime. Top chef Paul Gayler has turned the burger into a
gourmet treat, making it as popular for a dinner party as the classic barbecue variety.
With its roots buried deep in northern Europe, and its iconic status assured for over a
century as America's own staple convenience food, the burger is enjoying a healthy
revival--thanks to its mainstay of a few quality ingredients, cooked quickly and served up
as fresh as can be. A succulent homemade burger makes the perfect meal--nutritious,
filling and portable, it combines a host of sweet/salt/sour flavors to tantalize the taste
buds.
In The Gourmet Burger Paul Gayler presents a huge range of delicious and imaginative
burger recipes. The book is divided into six sections, with a burger to suit every occasion
and appetite.
Introduction: Paul expounds the history and popularity of the burger, its origins and
culinary diffusions; he provides expert guidance on making the perfect burger, including
flavor boosters (herbs, marinades, glazes and finishing touches) and the best cooking
methods.
Classic Beef: Burgers based on beef, both classic and innovative.
More Meat: Recipes based on pork, lamb, veal, cured meat, chicken, turkey, duck,
pheasant and ostrich.
Fish: From fish cakes to burgers, an array of deliciously light recipes based on cod, tuna,
crab, salmon and shrimp.
Vegetarian: Burger recipes based on beans (black bean, aduki, red bean), tofu, mixed
grains and pulses, chickpeas and potatoes.
All the Sides: A host of condiments, relishes, sauces, pickles, salads and breads, potatoes
and fries.
Paul Gayler is one of the finest of the new generation of chefs. He is executive chef at the
prestigious Lanesborough hotel in London's Hyde Park, where he leads a team of 35
chefs, and oversees a restaurant seating 100 and six banqueting rooms. Paul has 20 years
of experience in some of the most respected kitchens and restaurants in Europe and is
well known for being one of the first chefs to create dishes on his a la carte menu
specifically catering for vegetarians. Paul has made numerous appearances on television
programs in the UK and has written nine cookbooks to date.
In The Gourmet Burger, top European chef Paul Gayler presents a delectable range of
delicious and imaginative burger recipes. Divided into six sections, Gayler shares some
truly innovative and unique recipes for burgers made from beef (Bloody Mary Burger
with Tabasco-cumin Ketchup, New Mexican Burger with Potato Mole, and Irish Stout
Burgers with Mashed Blue Cheese Dressing), poultry (Bacon Wrapped Turkey Burger
with Cranberry-peppercorn Relish), lamb (Spiced Mediterranean Burgers), fish (Miso
Basted Salmon Burger with Mango-cucumber Salsa) and even vegetarian recipes
(Southwest Red Bean Burger with Green Chili Mayo).
Chef Gayler has collected and created recipes for burgers to suit every occasion and
appetite, plus information on the origins, history and popularity of the burger, along with
expert guidance on creating the perfect burger. He offers tips on using herbs, marinades,
and glazes, and details the best cooking methods. With recipe contributions from some of
the world's top culinary experts, and a host of mouth-watering sauces and relishes, salads
and sides, the popularity of the homemade burger is guaranteed.
Paul Gayler is executive chef at the prestigious Lanesborough hotel on London's Hyde
Park, where he leads a team of 35 chefs, and oversees a restaurant and six banqueting
rooms. He has twenty years of experience in some of the most respected kitchens and
restaurants in Europe and is well known for being one of the first chefs to create dishes
on his a la carte menu specifically catering or vegetarians. Paul has made several
appearances on television in the UK and has written nine cookbooks. He lives in
England.

The Contemporary Encyclopedia of Herbs & Spices: Seasonings for the Global Kitchen
by Tony Hill (Wiley) Comprehensive, international, and up-to-date–the ultimate herb and
spice guide for today’s cooks.
This exhaustive reference is packed with need-to-know information on more than 350
flavor-enhancing herbs and spices, from basic basil and bay leaves to Kaffir lime leaves,
Tunisian five-spice powder, and other exotic seasonings and blends. Written by an
international spice merchant who buys directly from growers and knows how to make the
most effective use of seasonings, it features 200 color photographs plus descriptions that
include Latin names, countries of origin, and guidelines–some with recipes–on how to
cook with each seasoning.

Tony Hill (Seattle, WA) is the owner of World Merchants, Spice, Herb & Teahouse in
Seattle. The company’s retail and wholesale operations sell to top restaurateurs and
consumers from around the world. The author has been featured in Food & Wine and the
New York Times.

Excerpt: The history of the spice trade is filled with adventure, romance, and much peril.
As early as the second century B.C., spices were the exclusive provenance of kings and
the wealthy merchant class. Overland trade routes from Asian plantations to European
cities financed empires perched along the way. More than five centuries ago, wars were
waged over cargoes of cloves from the Banda Islands of Indonesia, and the English and
Portuguese dueled over trading rights to nutmeg. And Malacca (Singapore today), a port
poised at the gateway to the oceanic routes to Europe, was conquered some eleven times
in two hundred years. It was the extraordinary profits from spice commerce that prodded
Magellan, funded by the queen of Spain, to try so desperately to discover a way to sail
around the globe.
Great caravans laden with cinnamon and peppercorns trekked across Asian deserts,
unloading their precious wares in the port of Constantinople. From there, sailing ships
carried the cargoes across the Mediterranean Sea to Venice, at that time the spice-trade
capital of the world, where they commanded the most outrageous prices Europe had to
offer. Andean chiles and Caribbean allspice were deposited right next to Aztec gold in
the treasure vaults of Spanish conquistadores.
Marco Polo himself was motivated to travel to the East, lured in part by profits from the
spice trade. Old World trading centers such as Istanbul became melting pots of culture
and status, just as their kitchens blended spices and herbs in culinary masterpieces laced
with the essence of far-flung cuisines.
The spice trade today continues to encircle the globe. I've followed the same paths of
discovery and adventure alas, without a sailing ship or a great Spanish queen as
financial backer. Mastering the finesse of spicing techniques has been my goal. After
years of roasting coriander, sifting rosemary, and grinding curry blends, I now happily
offer my own considerable number of the "tricks of the trade."
In fact, The Contemporary Encyclopedia of Herbs & Spices presents more than 125 pure
herbs and spices, plus dozens of interesting blends. Here are botanical facts, information
on buying and storing, and, most important, cooking uses for each listing. Recipes to
accompany unusual seasonings pepper the book. Photographs help to identify all the
herbs and spices as well as provide a glimpse into fields and harvests.
Some people seem intimidated by more complex spice combinations, choosing to take a
simpler approach, and that is fine too. There is no need to spend hours making Indonesian
sambal goreng to benefit from a knowledge of spices. Imagine a simple perfect, sweet,
garden-ripe sliced tomato. Add a tiny dusting of Tellicherry peppercorn and a pinch of
French sea salt, and that tomato is transformed into a culinary epiphany. Even the casual
condiment user can vastly improve his or her dining experience by following the spice
basics included here.
The section on spice blends will help you re-create the flavors remembered from visits to
the Caribbean, Russia, the Middle East, Africa, Asia, and beyond. Armed with
knowledge from these pages, you can make the same journey to the Old World by
seasoning in the fashion developed locally over the centuries. This is not to discourage
experimentation at the stove. But traditions evolved for a reason—the food tasted good
that way. Only by knowing the "old" ways of spicing can you create "new" options for
yourself.
I've been lucky enough to learn these flavor patterns directly from the cultures that
created them. My work has given me access to the paprika fields of Hungary for
authentic goulash, the saffron plantations of La Mancha for a fragrant paella, and the
chile markets of the Andes for a properly spiced Peruvian stew, to name a few. These are
places that have elevated their indigenous foods to cultural-icon status. Generations of
home cooks and chefs have worked to perfect these recipes, all the while re-lying on local
ingredients, not the least of which are spices and herbs.

Saturday Kitchen Cookbook by Antony Worrall Thompson (BBC) Thanks to Saturday

Kitchen, every weekend viewers all over the country can put their feet up, sip a cup of
coffee and settle down with Antony Worrall Thompson and guest chefs from around the
world. Packed with 100 recipes and 30 colour photographs, the Saturday Kitchen
Cookbook offers inspiration for every culinary occasion.

With an introduction from Antony, the book features many of his own recipes from the
series, plus contributions from 29 other star chefs. From simple salads (Honey and
Mustard-glazed Chicken Salad) to fancy fish (Tuna Carpaccio with Rocket and Chilli
Tomato Dressing), pizza to pasta (Neapolitan-style Pizza; Penne with Prawns, Tomato
and Crème Fraîche), versatile veggie dishes (Coconut Butternut Squash Stew), and
delectable desserts (Espresso Crème Brûlée), there really is something for everyone.

lt is also a truly global cookbook: Gennaro Contaldo and Valentina Harris bring us the
exciting tastes and flavours of Italy; there is the freshness and innovation of Australian
food from the likes of Curtis Stone and Bill Granger; Ken Horn conjures up some exotic
Chinese fare; and Manju Malhi and Reshma Martin offer fabulous ideas for imaginative
Indian cooking.

As well as recipes from your favourite TV cooks including Mary Berry, James Martin,
Jeanne and Paul Rankin, Tony Tobin and Lesley Waters, there are new ideas from some
of the most respected and innovative chefs on the UK restaurant scene, such as Ed
Baines, Richard Corrigan, Paul Merrett and James Tanner.

All the recipes are written in a clear and easy-to-follow style, and are perfect for the
novice and experienced cook alike. The Saturday Kitchen Cookbook is a must for food
enthusiasts everywhere.
Saturday Kitchen, broadcast live on Saturday mornings on BBC2, has proved a hit with
food lovers seeking inspiration for their culinary feasts over the weekend. Nearly 1.5
million viewers tune in every week for exciting new recipes and ideas from presenter
Antony Worrall Thompson and a wide range of guest chefs, including Ken Horn,
Gennaro Contaldo, Paul Rankin and James Martin. There is also the chance to catch
classic cookery series again, featuring the likes of Jamie Oliver, Gary Rhodes, Rick Stein,
Madhur Jaffrey and The Two Fat Ladies, among others.

Renòwned chef Antony Worrall Thompson took over as presenter of the show in 2003.
He has owned many top restaurants in London and is now chef-proprietor of Notting
Grill in Holland Park. In 1998 he became resident chef for BBC2's Food & Drink and he
still makes regular appearances on BBC2's Ready Steady Cook. He has guested on
numerous programmes, including This Morning, GMTV and Masterchef as well as Have
I Got News For You, Shooting Stars, and The Kumars at No. 42, and in 2003 he was a
contestant in ITV's I'm a Celebrity: Get Me Out of Here! Antony has also written
numerous books, including the Top 100 Recipes from Food & Drink, and more recently
Well Bred, Well Fed, Well Hung, a book on meat, and his autobiography, RAW. He
currently writes for The Express on Sunday Magazine and for Saturday's Express.

Potsticker Chronicles : Favorite Chinese Recipes and Family Fables by Stuart Chang
Berman (Wiley) Explore the culinary riches of China . . .
in this enchanting cookbook and memoir by celebrated chef and cooking instructor Stuart
Chang Berman.
Heartwarming and authentic, this beautifully produced collection of classic Chinese
recipes and enchanting personal stories guides you on an enticing journey to explore one
of the world’s most popular cuisines.
From Publishers Weekly
In this guide to cooking Chinese classics like Moo Shu Pork, Sweet-and-Sour Chicken,
Wonton Soup and, yes, Potstickers, Berman treats readers to an entertaining mix of
culinary wisdom and family anecdotes. Berman happily relates tales of growing up in
New York City when, as a child, he spoke only Mandarin Chinese and was comforted on
difficult days with bowls of Buddha’s Porridge (made of barley, red kidney beans and
Peking dates). The yarns give way to recipes and useful explanations of Chinese cooking
equipment and ingredients. A professional chef and cooking instructor, Berman offers
over 160 dishes, favoring fresh ingredients over canned or dried ones, but not getting
bogged down in lengthy procedures. Charming line drawings and Chinese characters
accompany many recipes, though the lack of photographs may deter some cookbook
buyers.
The Armenian Table: More Than 165 Treasured Recipes That Bring Together Ancient
Flavors and 21st-Century Style by Victoria Jenanyan Wise, Rick Wise (St. Martin's
Press) successfully blends traditional products of the Armenian terroir with modern
California style and market to give us a taste of what Armenian cuisine tastes like in our
American setting. As this objective is not the same as a faithful evocation of the native
Armenian cuisine, it is important you do not buy this book with the intention of faithfully
recreating your own Armenian culinary heritage. Wise gives us her Armenian culinary
heritage, not an anthropological document.
She is delightfully successful in evoking the Jenanyan memory of Armenian cuisine with
recreations of Armenian recipes, family interpretations of Armenian recipes, and her own
deft experiments with Armenian methods and ingredients as interpreted by what is
available in the California marketplace.
A veteran cookbook author returns to her delicious culinary heritage in this savory and
passionate recipe collection

Victoria Jenanyan Wise grew up with the flavors, scents, and seasonings of Armenian
cooking--a cuisine that combines Mediterranean flavors with Persian and Russian
accents. In her eleventh cookbook-and her first on Armenian food--Wise collects
traditional favorites and inspired contemporary variations. Recipes include:
-Lavosh, Armenian pizzas, and other savory breads
-Shish kebab, moussaka, and other lamb dishes
-Baked and roast chicken prepared with yogurt, dill, turmeric, pomegranate, and more
-Grilled mackerel with lemon and dill; red snapper stew with tomato and artichokes
-Stuffed vegetables (dolmas) and stuffed grape leaves
-Baklava and other fillo-pastry sweets; lemon yogurt cake; almond and rice flour pudding
with toasted almond slices, and more.
This authentic and warm-hearted cookbook will be met by a ready audience of
Armenian-Americans, as well as lovers of Greek, Turkish, Lebanese, and other
Mediterranean and Middle Eastern cuisines.

The Best by Paul Merrett, Silvana Franco (BBC) What happens when two top restaurant
chefs and one experienced cook all pit their wits against each other to find the very best
recipes?
Find out for yourself with this mouthwatering collection of 60 fabulous dishes, put
together by award-winning chef Paul Merrett, experienced food writer and home
economist Silvana Franco, and globe-trotting Australian chef Ben O'Donoghue. Whether
you're after a simple sandwich or soup recipe, a more substantial dish such as pasta or a
spicy chicken idea, or even a sweet summer tart, you're sure to find something to tickle
your tastebuds.
Will you be tempted by storecupboard queen Silvana's Tuna and Horseradish Burger, are
you looking to impress with Paul's Rare Peppered Tuna, or will you go for a dish with a
twist like Ben's Braised Tuna Salad? And what about a Quick Chocolate Pudding – will
you choose Paul's Classic Chocolate Fondant, Ben's White Chocolate Pannacotta, or
Silvana's Speedy Cardamom Chocolate Sauce?
With beautiful colour photography throughout and step-by-step guidance from each chef,
now you can be the judge of which recipes are really the best and produce delicious
home-cooked meals in the process.
 SILVANA FRANCO:Silvana is a food writer and stylist with over a decade's
experience of working in the food media. She has worked as food stylist for
celebrity chef Ainsley Harriott and now runs her own company, Fork, together
with two other food writers.
 PAUL MERRETT: Paul trained under some of London's most inspirational chefs
and has since gone on to establish a reputation for having an innovative cookery
style of his own. He is currently Head Chef at The Greenhouse restaurant in
Mayfair.
 BEN O'DONOGHUE: Ben worked at several of Australia's best-known
restaurants, including the much acclaimed Goodfella's restaurant in Sydney,
before moving to London's The River Café. He is now Head Chef at the exclusive
Monte's Club in Knightsbridge.

Herbal Harvest: Commercial Organic Production of Quality Dried Herbs 3rd edition by
Greg Whitten (Chelsea Green Publishing Company) Herbal Harvest is the most
comprehensive book on organic herb production in print. In over 550 pages, Greg
Whitten covers all facets of commercial organic herb-growing: the state of the herb
industry, site selection, climate, irrigation, weed management, propagation, trial plots,
composting, pests and diseases, harvesting, drying, processing and marketing, innovative
tool design, personal health, and more.
During the 20th century, the use of traditional herbal medicine has been eclipsed by
Western scientific medicine. The term `medicine' itself has come to mean only medicine
which conforms with the Western scientific model. However, in the past couple of
decades, disillusionment with that branch of medicine has meant that more and more
people have begun to look for alternatives. In Australia in the mid-1990s, it is estimated
that half of the population is using some form of alternative medicine': for many this is
herbal treatment.
Growing, harvesting, drying and processing conditions have an enormous impact on the
effectiveness of herbs as medicines. Each of the plants has its own particular likes and
dislikes in terms of optimum conditions, as well as differences in time of harvest and the
part of the plant (root, leaves, flowers) to be used medicinally. Herbs that are used as
medicines should be grown without the use of chemical pesticides and fertilisers. One
does not want the medicines adding to health problems. As Hippocrates advised the
physicians of his day: `First, do no harm'.
Pharmaceuticals are purchased in bottles and boxes, and as consumers we rarely think
about their quality. It is a different story regarding fruit and vegetables: consumers
instinctively know the difference between good and poor quality. Good quality foods
look better and they taste better.
It is the same with herbal medicines: good quality herbs look better and taste better than
poor quality ones. However, there is an additional factor: good quality herbs will work
well, while inferior ones will work poorly or not at all. It is, therefore, false economy to
buy poor quality herbs, even if they are cheap, as they will not do the job required.
Many professional herbalists use between one and two hundred different plants in their
practice: some in large amounts, some in small amounts and rarely. Until relatively
recently, most medicinal herbs used in the western world were grown in Europe,
especially Eastern Europe. The environmental problems faced there, particularly since the
Chernobyl disaster, make that area unsuitable as a source of plant medicines.
Australia, by contrast, enjoys a cleaner environment and a variety of climates which
allow for the growing needs of many different medicinals. It can be argued that wherever
possible it is preferable to use locally grown herbs in medicines. Apart from the
economic advantages of buying Australian, these herbs will be fresher and often more
effective than imported ones, especially if they are grown according to the methods
described in this book.
There is the opportunity for Australia to become a major producer of medicinal herbs,
both for the domestic and overseas markets. The use of herbs as medicines is not going to
go away, but its development will to a large extent be determined by the availability of
good quality medicinals. The enormous increase in demand for those herbal medicines
which have become so popular in recent years – herbs such as Echinacea, Ginkgo and
Ginseng – is indicative of the potential of the market. Less `glamorous' herbs are also
needed, such as Peppermint and Thyme.
Greg Whitten has pioneered the development of techniques for producing premium
quality medicinal herbs in this country. He has inspired and supported many growers
starting out in this field. For more years than I care to remember, people have been asking
`When's Greg going to write a book?' His knowledge about optimal growing conditions
for medicinals and the best ways of harvesting and drying the plants to retain their
maximum therapeutic effectiveness is grounded in years of trial and error.
By encouraging growers to produce good quality medicinals, this book makes an
important contribution to herbal medicine. Sue Evans.

Camping

Camp Cooking: 100 Years by The National Museum Of Forest Service History
(Gibbs Smith Publishers) The National Museum of Forest Service History presents a
charming cookbook that celebrates decades of camp cooking by countless Forest
Service agents in the field. Featuring legendary recipes for Dutch oven meals, open-
fire dishes, and other tasty outdoor specialties used daily in the early days of the
Forest Service, Camp Cooking has dozens of recipes, photos, and anecdotes that tell
the whole history of these brave and hardy individuals.

Dedicated ranger's wives prepared meals with limited resources as they accompanied
their husbands in the field, often supplementing cooking with k-rations cooked over
an open fire. In rustic and remote locations, delicious, time-tested creations were
prepared and served, including Dutch Oven Beer Bread, Parmesan Mashed Potatoes,
Pioneer Night Stew, and Creamy Pumpkin Pie.

To pay tribute to decades of dedication of Forest Service employees, the

Intermountain Region and the National Museum of Forest Service History are proud
to present this collectible cookbook.

Diet
Apples & Pears : The Body Shape Solution for Weight Loss and Wellness by Marie
Savard, Carol Svec (Atria) had some concept of how to eat right and exercise, but with all
the fad diets out there I was not certain how to "put it all together." Dr. Savard's book was
a lightbulb moment--everything fell into place, and I feel confident I can lose inches, and
feel great while enjoying old foods and new ideas on eating. When she suggested to put
the scale our of sight and mind--I was intrigued. Buy this book--it will simplify your life
and make you feel confident as you navigate the "diet jungle" out there.
Excerpt: Body shape is the closest thing we have to a medical crystal ball. This one
simple piece of information is more important than weight for predicting your risk of
heart disease or stroke. It can foretell your likelihood of developing type 2 diabetes 10 to
20 years before blood tests show a problem with blood sugar, and it is as powerful as
family history for revealing a tendency toward breast cancer, endometrial cancer, or
osteoporosis. The good news is that this crystal ball only shows what is likely to happen;
our health destiny is not written in stone. We have the power to improve the course of our
lives in spite of our shapes...if we are willing to take action.
But body shape tells us much more than our risk of future disease. Want to understand
the reasons for your cellulite, bloated belly, depression, low self-esteem, menopausal hot
flashes, gestational diabetes, or varicose veins? In many cases, everything you need to
know can be found in the measurements of your waist, hips, and buttocks. Ever wonder
why exercise never slims your "thunder thighs," or why you gain weight when you're
under stress, or why diets never seem to work for you? Again, body shape reveals all.
Once you understand what body shape means, how it is formed, how it changes, and how
it relates to your health, the effect is like ripping off a blindfold. Finally your stomach and
thighs make sense. Finally you know what you have to do to lose weight more easily.
Finally you can put medical problems in context and really know what to do to improve
them. Finally you can appreciate and understand your body as it is, while still nurturing it
to become stronger and healthier than ever before. That's the power of body shape, and
it's as easy as knowing the difference between apples and pears.
Body Shape Variations
As much as we would like to believe that we are all unique physical specimens, women's
bodies are divided into two main groups: apple-shaped and pear-shaped. The classic
apple-shaped woman has slender and shapely legs, narrow hips, large breasts, and a
relatively large waist. If you look at an apple, you'll notice that the fruit is widest in the
middle. An apple-shaped woman also tends to put on weight around her middle, that is,
her waist, or the area where her waist would be if she had one. She probably owns few, if
any, belts, but short skirts and men's-fit or slim-leg blue jeans look good on her. The
classic pear-shaped woman has a relatively thin upper body, often with small breasts, a
well-defined waist, and heavier lower body. If you look at a pear, you'll notice that the
fruit is widest at the bottom. Again, a pear-shaped woman also tends to put on weight
around her bottom -- hips, thighs, and buttocks. She may feel self-conscious about her
"thunder thighs," but she'll have no problem cinching a belt around her narrow waist.
Once you know what to look for, you can often identify which women are apple-shaped
and which are pear-shaped just by looking at them. Spend a day people watching in a
shopping mall and you'll see many examples of both classic apple shapes and classic pear
shapes. You'll also spot a few mixed-type body shapes. For example, some women have
more of a banana shape -- a body that is straight up and down, with thin upper and lower
extremities, small chest, and no waist. There is also a body shape sometimes called the
"inverted pear," characterized by large breasts and thick, wide shoulders tapering down to
slender hips, but with no discernible waist. And, of course, there is the famous hourglass
figure, defined by large breasts, a narrow waist, and relatively large hips. Banana-shaped
and inverted pear-shaped women have, for all medical purposes, variations of an apple
shape. Women with an hourglass figure have the equivalent of a pear shape. All women,
thin or fat, curvy or flat, can be categorized as either apple-shaped or pear-shaped. The
key is the waist-to-hip ratio.
The Tape Measure Test
Figuring out your body shape is easy -- all you need is a flexible tape measure and a
calculator. First, measure around your waist. If you have a visible waist, measure around
the narrowest part. If you don't have a waist, measure around the widest part of your
middle, usually about one inch above your navel. Stand up straight, but relaxed. Don't
suck in your gut. Hold the tape measure loosely, without putting pressure on the skin.
That number is your waist circumference.
Next, measure around your hips -- not where the bones of your pelvis jut out, but about
three to four inches lower. This actually corresponds to the point where the top of your
thigh bone -- the femur -- meets the pelvis. You should be measuring around your
buttocks, not above or below. If you have any doubt, take the measurement at the widest
point of your lower body, which may include your "saddlebags" if you are pear-shaped.
Divide your waist measurement by your hip measurement to get your waist-to-hip ratio,
or WHR.
If your WHR is 0.80 or lower, your body is classified as pear-shaped. If your WHR is
higher than 0.80, your body is classified as apple-shaped. For example, if your waist
measurement is 26 and your hip measurement is 37, then the calculation is 26 � 37 =
0.70, which means that you are pear-shaped. If your waist measurement is 35 and your
hip measurement is 38, then the calculation is 35 � 38 = 0.92, which means that you are
apple-shaped. It's that simple. But embedded in that simplicity is a whole new dimension
of women's health.
All Fat Is Not Created Equal
The essential difference between apple and pear shapes is fat -- where it is, what type it
is, and how it affects health. It's not just a surface difference, like blond hair versus brown
hair. It is a deep, fundamental difference; a genetic code that runs through every cell in
our bodies coupled with hormonal variations.
Fat comes in two main varieties: subcutaneous, which means "under the skin," and
visceral, which means "pertaining to the soft organs in the abdomen." Subcutaneous fat is
the stuff that jiggles, the soft stuff we pinch and poke and generally hate to see on our
bodies. Visceral fat, on the other hand, is not always visible from the outside. It packs
itself around the inner organs of the abdomen, jamming up against the intestines, kidneys,
pancreas, and liver (and sometimes even inside the liver). We all have some visceral fat
because it protects our internal organs, acting both as shock absorber in case of trauma,
and as insulator to help us conserve body heat. While some visceral fat is necessary, too
much can create serious health problems.
Fat comes in two main varieties: subcutaneous, "under the skin," and visceral, "pertaining
to the soft organs in the abdomen."
Most people think of fat as inert material, much like the rind of fat surrounding a good
steak. If we cut it off (or suck it out, in the case of liposuction), all we're doing is getting
rid of that hunk of congealed lard -- right? Wrong. Fat is actually living, breathing,
hormone-producing, metabolically active tissue. It is critical for survival, and not just
because it provides storage for energy. Fat helps regulate body functions through the
give-and-take of chemical communications with the central nervous system. People who
have too little body fat are just as unhealthy as people with too much body fat, but in a
different way. In fact, try not to think of body fat as fat. It's too easy to visualize a
"bucket of lard." Instead, try to think of fat as a gland, as active and important as any
other gland in the body. In medicine, we call fat "adipose tissue," which has the benefit of
reminding us that we're talking about an integrated part of the body, not simply dead
weight.
Adipose tissues make and release a variety of compounds, including enzymes, hormones
(such as leptin, which helps regulate appetite), and inflammation-related chemicals called
cytokines. These and other factors, many of which have not yet been identified, come
together to create your body's internal physiologic state. And what that state means for
your health comes down to the type of fat you have. Although visceral fat and
subcutaneous fat are in the same general category, they are totally different animals. To
lump them together would be like saying that your eyes and your ears are the same
because they are both sense organs. True, but the difference is as great as the difference
between...well, sight and sound.
Fat helps regulate body functions through the give-and-take of chemical communications
with the central nervous system.
Subcutaneous fat may be visible and annoying, but it is relatively harmless. Some of it
may, in fact, help protect us from disease. Subcutaneous fat that collects around the pear
zone -- hips, thighs, and buttocks -- has been shown to increase levels of high-density
lipoprotein (HDL, also known as the "good" cholesterol) and actually helps maintain a
steady balance of triglycerides in the blood. Subcutaneous fat in the pear zone is able to
trap certain fats from the foods we eat, keeping them from escaping into the blood stream
where they can damage our arteries.
Excess visceral fat, on the other hand, can be dangerous. Visceral fat is more
metabolically active than subcutaneous fat, and most of what it does is harmful to the
body. Visceral fat decreases insulin sensitivity (making diabetes more likely), increases
triglycerides, decreases levels of HDL cholesterol, creates more inflammation, and raises
blood pressure -- all of which increase the risk of heart disease. While fat in the pear zone
traps and stores dietary fat (trapped fatty acids are then stored as triglycerides), visceral
fat releases more of its free fatty acids into the blood stream, further increasing the risk of
both diabetes and heart disease. The overall effect of excess visceral fat is that it creates a
physical environment that is primed for heart disease and stroke, and greatly increases the
risk for certain cancers. The more abdominal fat, the greater the waist circumference, and
the higher the WHR, the more dangerous the situation becomes.
The Nature of Apples and Pears
The qualities of subcutaneous fat and visceral fat are different. And these fat differences
are what make apple-shaped and pear-shaped women so varied in terms of how they
look, their risk of disease, and their metabolic activity. In many ways, these two
categories of women are as physiologically different from each other as women are from
men.
To nature, pear-shaped women are perfect -- ideally designed for fertility, pregnancy,
childbirth, and long lives of nurturing. (Nature has a rather limited definition of
"perfect.") Their body chemistry is dominated by estrogen, that most female of
hormones, which provides lush layers of back-up fuel -- we call it fat -- and protection
around their eggs and womb. The pear shape is soft, curvy, and warm, endowing women
with distinct waists, hips, buttocks, and thighs. In medical circles, the pear shape is
known as "gynoid," which derives from the Greek word for woman, as if all women were
meant to be pear-shaped.
The apple shape is medically called "android," which derives from the Greek word for
man. In women, this means that their body chemistry is dominated by androgen, the
typically male hormone. All women produce androgens in their ovaries and adrenal
glands, but apple-shaped women produce more of them. They also produce estrogen, of
course, but there is a relative predominance of androgen helping to define how they look
and function. The effect is that women with an apple shape have bodies that are shaped
more like men's bodies -- less curvy, more angular, and with less fat around the lower
body. They often have relatively large breasts, usually because of weight gain above the
waist, coupled with the powerful way androgens affect the body.
If thin thighs, large breasts, and a small butt were the only outcomes of an android shape,
there wouldn't be a problem. But there are repercussions. Apple-shaped women, with
their extra androgens, tend to gain weight in the same way men do -- around the waist,
with much of it in the form of visceral fat.
So pear-shaped women and apple-shaped women not only look different, they are
different. Apple-shaped women have the type of fat that promotes heart disease, whereas
pear-shaped women have the type of fat that protects against heart disease. Apple-shaped
women have decreased glucose tolerance, whereas pear-shaped women have steady
glucose tolerance. Apple- and pear-shaped women react differently on a number of
physiologic (and, as we'll see later, psychological) parameters, leading to varied disease
risks. In some cases, apple- and pear-shaped women may respond differently to the same
medications. Overall, the disparity between body shapes is so dramatic, it's as though we
are looking at two entirely different groups of people.
Body Type in Health Research
The significance of this difference is staggering. When scientists do medical research,
they usually lump all women together as a single category. Very few researchers separate
women into two groups based on body shape. So when we read about a medical study of,
say, heart attack in women, who are the researchers studying? Apple-shaped women?
Pear-shaped women? A combination of the two?
The reality is that, in most cases, even the researchers don't realize the tremendous
response differences between body shapes, so all women are studied as if they are
identical. But as we've learned, apple- and pear-shaped women are not identical. They
can even have exactly opposite physiologic responses to the same stimulus. So imagine
what happens when a scientist studies a large group of women. The combined results of
both body types could cancel each other out! Alternatively, the study may investigate the
reactions of only one body type, purely by accident. In that case, results will be
announced as pertaining to all women, when really only one type of woman was studied.
The result is that many health "truths" that we take for granted are not necessarily true for
all women. For example, we've heard that, statistically, men suffer more heart attacks
than women. But a closer examination of the data reveals that apple-shaped women have
the same heart attack risk as men when the amount of abdominal fat is taken into account.
Pear-shaped women have a much lower risk of heart attack, regardless of their overall
weight. In fact, virtually the only time a woman will have a heart attack before
menopause is if she is apple-shaped or has diabetes...and 85 percent of women with
diabetes are apple-shaped! Study after study has shown that women who are shaped like
men -- apple-shaped women -- are more likely to die like men, of the same causes and at
the same rates.
Many health truths we take for granted are not necessarily true for all women. Women
who are shaped like men -- apple-shaped women -- are more likely to die like men, of the
same causes and at the same rates.
We know this because some astute physicians asked the question: Why do my female
heart attack patients all seem to have an android fat distribution pattern? (We still didn't
have the vocabulary to talk about apple-shaped body type back when these studies were
being conducted.) The research provided what was then considered a surprising answer --
that apple-shaped women had more heart attacks than pear-shaped women simply
because of their body shape, and more specifically, because of the visceral fat that created
that shape. Since then, most researchers have understood the importance of measuring
waist circumference and (sometimes) waist-to-hip ratio in studies of women and heart
attacks.
Although heart researchers may understand the importance of body shape, what about all
the other women's health researchers? How confident can we be, then, with the
universality of women's health research? When a particular study reveals, for example,
that hormone therapy increases risk of heart attack in women (even when most doctors
will tell you that their experience and years of observational studies tell them the
opposite), how do we know which women were studied? Do the results pertain to all
women, or just one category of women? Right now, we just don't know because the vast
majority of research does not separate women by body shape.
The few intrepid researchers who have taken these differences between apple- and pear-
shaped women into account are expanding the breadth of knowledge about women's
health. The hope is that someday all women's health research will include the variable of
body shape (through measurement of WHR and waist circumference) so that we have
even more definitive prescriptive and preventive information. For now, we use what we
have. And even though the research has really just begun, we already know enough about
the differences between women with apple or pear shapes to make specific and
customized health recommendations based on body shape, personal medical history, and
family history.
Not All Fruit Shapes Look Alike
Although the extremes of body shape are easy to identify, there are many different
varieties of apple shapes and pear shapes in the world. Total weight, in fact, has very
little to do with it. Body shape is strictly defined by the waist-to-hip ratio. Notice the
variety of apple and pear shapes in these photographs. Beneath each woman's picture are
her shape category, WHR, and BMI (Body Mass Index).
Which Is Better, Apple or Pear?
Women seem to have preconceived notions of which body type is "better," apple-shaped
or pear-shaped. Each woman tends to think that whichever type she isn't is the more
desirable. Pear-shaped women often silently curse their hips and thighs, dread bathing-
suit season, and can be embarrassed by their very womanly, Rubenesque figures. They
have to fight the impression that they are wide at the bottom simply because they sit
around all day -- "secretary spread" is a pejorative for ample buttocks on a woman with a
desk job. Apple-shaped women are often uncomfortable with their bellies. They become
geniuses at dressing to camouflage their lack of a waist and are often frustrated to tears at
the inability of sit-ups or crunches to slim their middles. They feel shamed into making
excuses for their shapes, such as blaming a large tummy on the effects of pregnancy
"baby weight" that never went away. (As you'll see in chapter 3, that's actually partly
true.)
In reality, neither body shape is better than the other. It may sound as though science is
picking on apple-shaped women, but apple-shaped women can be just as healthy as pear-
shaped women. Everything depends on the amount of visceral fat they have. Shape,
through waist circumference and WHR, is just a convenient way to measure that adipose
tissue. So apple-shaped women can really consider themselves lucky to have such a good
advance warning system for disease! Pear-shaped women may have less immediate
disease risk, but they can become apple-shaped after menopause. And in old age, they
face the quiet devastation of osteoporosis. There is no "better" or "worse," there is only
what you are.
Regardless of whether you are an apple or a pear, fat or thin, it is important that you
understand that your body shape is not your fault. And it is certainly nothing to be
ashamed of. It's all part of the specific set of genes and environmental factors that make
you who you are. Although scientists have begun mapping the human genome, it is likely
that we'll never know exactly which other traits were inextricably interconnected and
expressed to make you a unique individual. Are you creative, musical, funny,
responsible, intuitive? Are you a great cook, a loving mother, a reliable friend? Are you
happy, serious, playful, philosophical, strong? There's a good chance that the factors that
went into making you those things are somehow linked to the factors that made you
apple- or pear-shaped. You can't change it.
There is no "better" or "worse," there is only what you are. And your body shape is not
your fault.
What you can do, however, is make yourself as healthy as possible. This includes
identifying your body shape, recognizing the interrelatedness of body shape and certain
diseases, and then doing what you can to rid yourself of excess visceral adipose tissue.
Visceral fat is the enemy, not your waist, hips, thighs, or butt. This book is full of ways to
get rid of visceral fat, prevent the additional accumulation of fat, and counter some of the
other disease risks associated with your body shape. Just take one step at a time. If you
adopt even a few of the program recommendations, you won't need a crystal ball to tell
your health future -- you'll see it in the mirror, and you'll feel it in your heart.