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Peak Nutrition
Climbing partners Maria Hines, a James Beard–awardwinning chef, and Mercedes Pollmeier, an NSCA-certified strength and conditioning specialist and Level 2 nutritionist, decided that they’d had enough of packaged bars and goos. As a celebrated chef, Hines can make anything taste great, and Pollmeier knows the science behind exercise nutrition. On their long drives to crags an idea blossomed: write a nutrition book for mountain sports. Peak Nutrition details 100 simple and tasty recipes within the context of outdoor goals and body science: motivation, recovery, hydration; how our digestive system works; how food provides energy; effects of weather and altitude; the relationship between food, muscle, and cramping; how nutrition relates to mental and physical stress; and much more. The authors also explore shifting eating habits and ways to develop a healthier approach, whether bouldering, climbing, backcountry skiing, mountain biking, trekking, or trail running. "Peak Profiles" offer food tips from elite athletes such as backcountry boarder Jeremy Jones and climber Sasha Diguilian and sample menus help readers plan what to prep and pack.
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Best Life
Best Life magazine empowers men to continually improve their physical, emotional and financial well-being to better enjoy the most rewarding years of their life.
Pacific Feast
CLICK HERE to download a sample recipe from Pacific Feast * Features more than 60 recipes from some of the Pacific Coast's best chefs, including David Tanis, Maria Hines, Dustin Clark, Kirsten Dixon, and Tom Douglas * Accessible and inspiring, Pacific Feast will appeal to home cooks and nature lovers alike * Conveys a strong conservation and sustainability message throughout the recipes and stories Once thought to be the stuff of back-to-the-landers, foraging has become a gourmet pastime, and there are a growing number of wild-food classes in which experts teach hungry folks how to spot the "food at our feet." Especially fortunate are those of us who live along the Pacific Coast -- from Sout...
Place-Based Education in the Global Age
"Polished, clear, insightful, and meaningful.... This volume amounts to nothing less than a complete rethinking of what progressive education can be at its best and how education can be reconceptualized as one of the central practices of a genuinely democratic and sustainable society.... It is the kind of book that has the potential to be transformative." Stephen Preskill, University of New Mexico "The editors and contributors are pioneers in the field of educational theory, policy, and philosophy.... They are opening new areas of inquiry and educational reform in ways that promise to make this book in very short time into a classic.... The practical applications and experiments included rev...
At the Table
When Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous. This was a group known for short tempers and tattoos, not for saving the world. But she quickly learned that chefs and other leaders in the restaurant industry are some of the most powerful forces for change in our troubled food system. Chefs are leading hunger relief efforts, supporting local farmers, fighting food waste, confronting racism and sexism in the industry, and much more. In At the Table, Miller shares the essential techniques she developed for the James Beard Foundation's Chefs Boot Camp for Policy and Change. Readers will learn how to focus their philanthropic efforts; pinp...
Seattle Chef's Table
Celebrating Seattle’s best restaurants and eateries with recipes and photographs Hot chefs are setting the Seattle restaurant scene ablaze. With innovative ideas and culinary surprises, the city’s most heralded restaurants and eateries continue adding spark to an already sizzling food scene. From James Beard winners Holly Smith and Maria Hines to Chris Mills, who competed on the original Japanese Iron Chef in Tokyo, and restaurants like Volterra, which Rachael Ray named one of her “favorite restaurants in the world,” the Emerald City is filled with celebrity chefs, heralded restaurants, and Food Network star eateries that serve up delicious cuisine to locals and tourists. Seattle Chef’s Table is the first cookbook to gather Seattle’s best chefs and restaurants under one cover. Profiling signature “at home” recipes from almost fifty legendary dining establishments, the book is also a celebration of the growing sustainable food movement in the Pacific Northwest. With full-color photos throughout highlighting fabulous dishes, famous chefs, and Seattle landmarks, it is the ideal ode to the city’s coveted food culture and atmosphere.
Sustainably Delicious
More than any other chef at work today, Michel Nischan creates sophisticated, modern food by embracing the food tenets of the past: Use what's readily available, celebrate variety, respect the land, and eschew waste. Whether it's explaining the virtues of secondary meat cuts, which fish are in least danger of overfishing, or how heritage bean and grain varieties help to support biodiversity as well as healthy diets, Sustainably Delicious proves that the most satisfying food comes from a passionate respect for America's culinary and environmental legacy. Many of the recipes reflect Nischan's Midwestern roots and the innate frugality that dictated his family's meals be made with humble, seasonal ingredients. In Nischan's confident hands, simple foods such as barley, celery root, and eggs shine. With recipes such as Heirloom Beet Salad with Savory Marshmallows, Tomato Rice Soup with Braised Beef Shanks, and Leg of Pasture-Raised Lamb Stuffed with Chestnuts and Dried Cranberries, Nischan's approach to farm table cuisine is anything but precious.
Catalogue of the University of Michigan
Announcements for the following year included in some vols.
Mountaineering: The Freedom of the Hills, 10th Edition
"A notorious reference for climbers and outdoor enthusiasts!" -- Lynn Hill More than 800,000 copies sold since the first edition was published in 1960, and translated into 12 languages Detailed instructions and hundreds of illustrations share the latest in best practices Researched and written by a team of expert climbers, guides, and instructors Mountaineering: The Freedom of the Hills is the most significant guidebook ever published. Born from the handwritten climbing tips of early volunteers of the Seattle-based Mountaineers organization, this fundamental how-to manual has inspired emerging climbers around the globe across nine editions for more than six decades. Mountaineers Books is proud to present the 10th edition of this master guide, commonly referred to as "Freedom." From planning a weekend backpacking trip to navigating the logistics of a months-long alpine expedition, from tying knots and hitches to essential belaying and rappelling techniques, from setting up camp in the wilderness to summiting glaciated peaks--this comprehensive textbook written by climbers for climbers covers it all.
