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Displaying 1 to 10 of 20892

Dr. Atkins' new diet revolution

by:Atkins, R. C. (Robert Charles)

Expanded edition with new recipes, diet tips, and research.

Editions:172  Date:1992 - 2009  Genre(s):Popular Work

Book

The Mayo Clinic diet : [eat well, enjoy life, lose weight]

by:Hensrud, Donald D.

From Mayo Clinic, a leading authority on health and nutrition, comes The Mayo Clinic Diet, the last diet you'll ever need. Features a two-week quick-start program, meal planners, recipes, tips for overcoming challenges, starting an exercise plan, and much more.

Editions:31  Date:2010 - 2019  Genre(s):Cookbooks, Cookbooks, Recipes

Book

Weight Watchers new complete cookbook

by:Weight Watchers International

Over 500 delicious recipes for the healthy cook's kitchen. Includes point values and Core Plan recipes for Weight Watchers Weight Loss Plans.

Editions:43  Date:1998 - 2016  Genre(s):Recipes, Cookbooks, Cookbooks, Recipes

Book

Atkins for life : the complete controlled carb program for permanent weight loss and good health

by:Atkins, Robert C.

Outlines a low-carbohydrate eating program designed to encourage weight loss and improve health and provides two hundred menu plans with controlled carbohydrate counts and more than one hundred recipes.

Editions:33  Date:2003 - 2015  Genre(s):Cookbooks, Cookbooks

Book

Recommended dietary allowances

by:National Research Council (U.S.).

Defnition and Applications -- Energy -- Carbohydrates and Fiber -- Lipids -- Protein and Amino Acids -- Fat-Soluble Vitamins -- Water-Soluble Vitamins -- Minerals -- Trace Elements -- Water and Electrolytes -- Other Substances in Food.

Editions:86  Date:1943 - 1994

Book

Celiac disease : a guide to living with gluten intolerance

by:Bower, Sylvia Llewelyn

Celiac Disease: A Guide to Living with Gluten Intolerance is the first book on this important topic co-written by a nurse, a dietician, and a clinical pharmacist. The authors diverse backgrounds ensure complete and clear information on all aspects of this disease, including symptoms, diagnosis, management, complications, and current research.

Editions:25  Date:2006 - 2014  Genre(s):Popular works, Popular Work, Cookbooks

Book

Wheat belly : lose the wheat, lose the weight, and find your path back to health

by:Davis, William, 1957-

After witnessing over two thousand patients regain their health after giving up wheat, the author, a cardiologist, has concluded that wheat is the single largest contributor to the obesity epidemic. Here, he offers a step-by-step plan for a wheat-free lifestyle. He explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems.

Editions:28  Date:2011 - 2019  Genre(s):Popular Work, Cookbook, Cookbooks, Cookbooks, Popular works

Book

The 8-week cholesterol cure : how to lower your blood cholesterol by up to 40 percent without drugs or deprivation

by:Kowalski, Robert E.

Program is based on a modified diet and special foods and vitamins that reduce cholesterol.

Editions:78  Date:1987 - 2007  Genre(s):Recipes, Cookbooks, Cookbooks

Book

Nutrition and diet therapy

by:Williams, Sue Rodwell

For use with the author's Nutrition and diet therapy.

Editions:71  Date:1968 - 2001  Genre(s):Popular works

Book

Paradox of plenty : a social history of eating in modern America

by:Levenstein, Harvey A., 1938-

America has always been blessed with an abundance of food, but when it comes to the national diet, it is a land of stark contrast and paradox. In the early months of the Depression, for instance, there were 82 breadlines in New York City alone, and food riots broke out in such places as Henryetta, Oklahoma, and England, Arkansas. Yet at the same time, among those who were better-off, absurd weight-loss diets were the rage - the Pineapple-and-Lamb-Chop Diet, the "Mayo Diet" of raw tomatoes and hard-boiled eggs, and even a Coffee-and-Donuts Diet. Why do Americans eat what they eat? And why, in a land of plenty, do so many eat so poorly? In Paradox of Plenty, Harvey Levenstein offers a sweeping social history of food and eating in America, exploring the economic, political, and cultural factors that have shaped the American diet from 1930 to the present. Levenstein begins with the Great Depression, describing the breadlines and the slim-down diets, the era's great communal eating fests - the picnics, barbecues, fish fries, and burgoo feasts - and the wave of "vitamania" which swept the nation before World War II, breeding fears that the national diet was deficient in the so-called "morale vitamin." He discusses wartime food rationing and the attempts of Margaret Mead and other social scientists to change American eating habits, and he examines the postwar "Golden Age of American Food Processing," when Duncan Hines and other industry leaders convinced Americans that they were "the best-fed people on Earth." He depicts the disillusionment of the 1960s, when Americans rediscovered hunger and attacked food processors for denutrifying the food supply, and he shows how President Kennedy helped revive the mystique of French food (and how Julia Child helped demystify it). Finally, he discusses contemporary eating habits, the national obsession with dieting, cholesterolphobia, "natural" foods, the demographics of fast-food chains, and the expanding role of food processors as a source of nutritional information. Both colorful and informative, Paradox of Plenty is the sequel to Levenstein's highly acclaimed Revolution at the Table, which chronicled American eating habits from 1880 to 1930. With this volume he establishes his reputation as the leading historian of the American diet.

Editions:35  Date:1992 - 2010  Genre(s):History

Book

Displaying 1 to 10 of 20892