Section I: Technical considerations for rice-based farming systems: irrigation system management; Section II: Technical considerations for rice-based farming systems: farm-level management; Section III: Technical considerations for rice-based farming systems: farming systems; Section IV: Synthesis papers.

From the author of the New York Times bestselling The Rice Diet Solution-a practical 30-day plan for inner healing and lasting weight loss Since 1939, the world-renowned Rice Diet has been one of the most medically sound, effective, and sustainable weight loss programs, with 43% of participants maintaining their weight loss after six years. Now, building on the Rice Diet's success, The Rice Diet Renewal goes beyond what you eat to help you heal the roots of the emotional, mental, and spiritual underpinnings that often get in the way of achieving and maintaining weight loss. Gives you the framework you need to break down the psychological and behavioral barriers to sustainable weight loss Presents a scientifically based 4-step foundation for Cleansing Your Body, Healing Your Heart, Empowering Your Mind, and Connecting with Your Spirit Offers the latest science needed to transcend a limiting diet perspective, to a sustainable dieta, a way of life that promotes optimal weight and health Gives you practical, active tools to meet weight-loss and health goals, such as music therapy, journaling, creative exercises like dream boards and other deep healing therapeutic approaches including emotional freedom technique (EFT) Includes inspiring stories of "Ricers" who have found weight-loss success, sometimes after years of failure with traditional diets Provides a 4-week menu of seasonal, organic, local foods, naturally low in saturated fat, sodium, and sugar, empowering you with the desire for conscious consumption Going far deeper than diet, The Rice Diet Renewal empowers you to change the thoughts and beliefs that may have limited your weight-loss success in the past so that you can reach the weight, healing, and life goals you desire at last.

NEW YORK TIMES BESTSELLER • 125 recipes for grain-free, dairy-free, and gluten-free comfort food dishes for holidays and special occasions NAMED ONE OF THE FIVE BEST GLUTEN-FREE COOKBOOKS OF ALL TIME BY MINDBODYGREEN When people adopt a new diet for health or personal reasons, they worry most about the parties, holidays, and events with strong food traditions, fearing their fond memories will be lost along with the newly eliminated food groups. After suffering for years with a debilitating autoimmune disease and missing many of these special occasions herself, Danielle Walker has revived the joy that cooking for holidays can bring in Danielle Walker's Against All Grain Celebrations, a collection of recipes and menus for twelve special occasions throughout the year. Featuring a variety of birthday cakes, finger foods to serve at a baby or bridal shower, and re-creations of backyard barbecue standards like peach cobbler and corn bread, Danielle includes all of the classics. There’s a full Thanksgiving spread—complete with turkey and stuffing, creamy green bean casserole, and pies—and menus for Christmas dinner; a New Year's Eve cocktail party and Easter brunch are covered, along with suggestions for beverages and cocktails and the all-important desserts. Recipes can be mixed and matched among the various occasions, and many of the dishes are simple enough for everyday cooking. Stunning full-color photographs of every dish make browsing the pages as delightful as cooking the recipes, and beautiful party images provide approachable and creative entertaining ideas. Making recipes using unfamiliar ingredients can cause anxiety, and while trying a new menu on a regular weeknight leaves some room for error, the meal simply cannot fail when you have a table full of guests celebrating a special occasion. Danielle has transformed her most cherished family traditions into trustworthy recipes you can feel confident serving, whether you’re hosting a special guest with food allergies, or cooking for a crowd of regular grain-eaters.

The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources. Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community. Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.