Orem Library

Have you ever wondered what some of the world's most disgusting dishes are? Cow's intestines, jellied eels, gigantic tuna eyeballs, stinky herrings... These might sound like disgusting ingredients to make witches' potions with, but no, they are delicious and exclusive delicacies served in different parts of the world. The aim of this book is to question what we consider disgusting and to show the incredible diversity and creativity of the world's...

This much-needed cookbook combines tips and techniques with a dash of understanding about food aversion and how to help your kids-and yourself-cook beautiful meals in an empowering way, and is a groundbreaking resource for anyone who has ever been called "picky" or "discerning." Learn how to alter the texture or taste profile of a dish, or even fit it within a specific palette with a unique color-coded guide. Delicious, nutritious, and easily tailored...

Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through...

Independent food historian Christina Ward's highly anticipated Holy Food explores the influence of mainstream to fringe religious beliefs on modern American food culture. Author Christina Ward unravels the numerous ways religious beliefs intersect with politics and economics and, of course, food to tell a different story of America. It's the story of true believers and charlatans, of idealists and visionaries, and of the everyday people who followed...

These illusions will play tricks on your eyes! ! Look closely to find two foods on each page. Use the clues to help figure out which food is hiding in the negative space in this clever search-and-find book.

In Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture.

The true story of José Andrés, an award-winning chef, food activist, and founder of World Central Kitchen, a disaster-relief organization that uses the power of food to nourish communities after catastrophe strikes. When a terrible earthquake hit Haiti in 2010, chef José Andrés knew he needed to help. Within a few hours of the disaster, he had gathered friends, they flew to the island, and they began cooking rice and beans for the hungry locals....

What's the real reason you struggle to improve your health? Bornstein believes diets don't work because they are designed to be short-term and not suited for real life. The secret is having a plan that is hard to screw up-- and that includes the foods you love. Once you embrace the idea that no foods are completely off limits, you can make the healthy lifestyle changes you've been chasing. -- adapted from jacket

This illustrated nonfiction anthology is a collection of stories and recipes about antiracism from 21 North American children's authors.