Eating Fish with a Bitter Aftertaste is a fantastic account of Phoebe Frisbee, a troubled suburban housewife and her three ennui ridden, social climbing friends. They live on the same street in an affluent Long Island village during the late 1990s and they are convinced they have discovered the formula for everlasting youth and beauty. When Phoebe wakes up one day locked in a mental health facility, mute and disheveled, with no idea how she arrived there, her hilarious and frightening adventure begins. We are taken back in time, though Phoebes hypnotherapy sessions, to piece together the mystery surrounding her incarceration and the bizarre events that led up to it. The seachange that Phoebe and her cronies experience takes them on a wild ride through the trends of the nineties. Eating Fish with a Bitter Aftertaste is a chowder of pop psychology, substance abuse, fundamentalist cults, the weight loss industry, and the animal rights movement. Although this is a work of fiction, the author wishes to remain anonymous. This book includes a small collection of recipes.

The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.

The ultimate book on every aspect of Italian food—inspiring, comprehensive, colorful, extensive, joyful, and downright encyclopedic.

Many autistic children have a restricted dietary range, and this book provides parents with advice and training on how to support them to achieve a healthier and more balanced diet. Now described as Avoidant or Restrictive Food Intake Disorder (ARFID), it is due to sensory hypersensitivity, and it can impact the child's health, their family life, and their social life. Based on successful training packages the authors provide for parents and professionals, this book enables the reader to understand restrictive eating and work with children, gradually increasing the range of food a child is able to eat. It includes 'box outs' with case studies, points of interest and action points to make this an accessible read full of tips and strategies.

The Tenth Anniversary Edition of the bestselling WORLD PEACE DIET includes a new preface, new resources, and a study guide. The book presents the outlines of a more empowering understanding of our world, based on the comprehending the far-reaching implications of our food choices. Tuttle offers a set of universal principles for all people of conscience that show how we as a species can move our consciousness forward.

Incorporating systems theory, teachings from mythology and religions, and the human sciences, The World Peace Diet presents the outlines of a more empowering understanding of our world, based on a comprehension of the far-reaching implications of our food choices and the worldview those choices reflect and mandate. The author offers a set of universal principles for all people of conscience, from any religious tradition, that they can follow to reconnect with what we are eating, what was required to get it on our plate, and what happens after it leaves our plates.