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Grand Edition Gourmet Food Gift Basket - Medium

Impress friends, family or valued clients with this classic and elegant gift basket filled to overflowing with a grand selection of gourmet goodies - perfect for 2-4 guests to share. The medium basket is pictured above featuring the finest in Wine Flavored Cheese, rich Chocolate Decadence Cake, savory Italian Salami, Angelina's Sweet Butter Cookies, decadent Belgian Chocolate truffles, Stone Ground Mustard, Sesame Crackers, Black Peppercorn Crackers, and a delicious White Chocolate Amaretto Cookie. Each gift is carefully hand crafted with attention to detail, tied with an elegant gold bow and includes a personalized gift message from you to convey your best wishes. Copyright Art of Appreciation. We offer shipping and delivery service Monday through Friday only; standard ground shipping has an expected delivery 4-8 business days after you place your order, expedited shipping has an expected delivery 2-5 business days after you place your order. To determine when your gift will be delivered, please review the "Shipping Rates and Policies" link.

Publisher: ArtofAppreciation.com

In Defense of Food: An Eater's Manifesto

Price: $15.00 USD

The companion volume to The New York Times bestseller The Omnivore’s Dilemma

Michael Pollan’s lastbook , The Omnivore’s Dilemma, launched a national conversation about the American way of eating; now In Defense of Food shows us how to change it, one meal at a time. Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberating words: Eat food. Not too much. Mostly plants. Pollan’s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating.

Amazon Significant Seven, January 2008: Food is the one thing that Americans hate to love and, as it turns out, love to hate. What we want to eat has been ousted by the notion of what we should eat, and it's at this nexus of hunger and hang-up that Michael Pollan poses his most salient question: where is the food in our food? What follows in In Defense of Food is a series of wonderfully clear and thoughtful answers that help us omnivores navigate the nutritional minefield that's come to typify our food culture. Many processed foods vie for a spot in our grocery baskets, claiming to lower cholesterol, weight, glucose levels, you name it. Yet Pollan shows that these convenient "healthy" alternatives to whole foods are appallingly inconvenient: our health has a nation has only deteriorated since we started exiling carbs, fats--even fruits--from our daily meals. His razor-sharp analysis of the American diet (as well as its architects and its detractors) offers an inspiring glimpse of what it would be like if we could (a la Humpty Dumpty) put our food back together again and reconsider what it means to eat well. In a season filled with rallying cries to lose weight and be healthy, Pollan's call to action—"Eat food. Not too much. Mostly plants."--is a program I actually want to follow. --Anne Bartholomew

Author: Michael Pollan

Publisher: Penguin (Non-Classics)

Raw Revolution Organic Live Food Bars, Spirulina and Cashew, 2.2-Ounce Bars (Pack of 12)

Price: $23.60 USD

Organic Live Food Fusion. USDA Organic. No Artificial Ingredients; No Preservatives; Gluten Free; Dairy Free. As a Registered Nurse and Natural Foods Chef I've developed a passion for raw foods. Imagine an alternative to high sugar processed snacks that tastes simply amazing, a fusion of live, raw and organic ingredients. Imagine a clean snack with a higher nutrient content that brings us closer to healing ourselves and the global ecology. Stop imagining and join the Raw Revolution you owe it to yourself. All Raw Revolution bars contain at least 95% organic ingredients. Vegan; Kosher; Uncooked; No Refined Sugars; Non GMO; Soy Free. Kosher and Organic Certification By: Natural Food Certifiers Spring Valley, NY.

Publisher: Raw Revolution

On Food and Cooking: The Science and Lore of the Kitchen

Price: $40.00 USD

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

Among the major themes addressed throughout this new edition are:

Traditional and modern methods of food production and their influences on food quality

The great diversity of methods by which people in different places and times have prepared the same ingredients

Tips for selecting the best ingredients and preparing them successfully

The particular substances that give foods their flavors and that give us pleasure

Our evolving knowledge of the health benefits and risks of foods

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.

Author: Harold McGee

Publisher: Scribner

50's Decade Box Gift Basket - Classic 50's Candy

50's Decade Box includes: Nik-L-Nip Wax Bottles, Chuckles, Charms Ass't Squares, Candy Buttons, Necco Wafers Chocolate, Cherry Mash, Necco Wafers Ass't, Mary Janes, Zagnut Bar, Sno-Caps, Violet Scented Gum, Charms Pop Sweet, Walnettos/Choclettos, Bubble Gum Cigarettes, Bubble Gum Cigars, Smoothie Peanut Butter Cup,Teaberry Gum, Candy Stix Cigarettes, Oh! Henry Bar, Gold Mine Nugget Gum, Wax Lips, Sen-Sen Breath Refreshment, Skybar, Chocolate Moon Pie, Black Licorice Pipe, Abba-Zaba, Slo-Poke Jr. Sucker, Vanilla French Chew Taffy, Cup-o-Gold, Chocolate Cigarettes, Slap Stix, Chick-o-stick, Butter Rum Lifesavers, Clark Bar, Goetze's Cow Tail, Haviland Wintergreen Patty, Vanilla Bun Bar.

Publisher: Hometown Favorites

The End of Food

Price: $14.95 USD

Salmonella-tainted tomatoes, riots, and skyrocketing prices are only the latest in a series of food-related crises that have illuminated the failures of the modern food system. In The End of Food, Paul Roberts investigates this system and presents a startling truth—how we make, market, and transport our food is no longer compatible with the billions of consumers the system was built to serve.

The emergence of large-scale and efficient food production forever changed our relationship with food and ultimately left a vulnerable and paradoxical system in place. High-volume factory systems create new risks for food-borne illness; high-yield crops generate grain, produce, and meat of declining nutritional quality; and while nearly a billion people are overweight, roughly as many people are starving.

In this vivid narrative, Roberts presents clear, stark visions of the future and helps us prepare to make the necessary decisions to survive the demise of food production as we know it.

Author: Paul Roberts

Publisher: Mariner Books