Diet for a Small Planet
The Book That Started a Revolution in the Way Americans Eat
Published on 8. December 2010
528 pages
978-0-307-87431-3 (ISBN)
Description
The book that started a revolution in the way Americans eat
The extraordinary book that taught America the social and personal significance of a new way of eating is still a complete guide for eating well in the twenty-first century.
Sharing her personal evolution and how this groundbreaking book changed her own life, world-renowned food expert Frances Moore Lappé offers an all-new, even more fascinating philosophy on changing yourself-and the world-by changing the way you eat.
The Diet for a Small Planet features:
• simple rules for a healthy diet
• streamlined, easy-to-use format
• food combinations that make delicious, protein-rich meals without meat
• indispensable kitchen hints-a comprehensive reference guide for planning and preparing meals and snacks
• hundreds of wonderful recipes
More details
Other editions
Additional editions
Frances Moore Lappe
Diet for a Small Planet
The Book That Started a Revolution in the Way Americans Eat
Book
08/1991
Ballantine Books Inc.
€39.80
Article exhausted; check different version
Frances Moore Lappe
Diet for a Small Planet (20th Anniversary Edition)
The Book That Started a Revolution in the Way Americans Eat
Book
05/1985
Ballantine Books Inc.
€28.65
Article exhausted; check different version
Frances Moore Lappe
Diet for a Small Planet
Book
08/1972
Random House Inc
€21.15
Article exhausted; check different version
Person
Frances Moore Lappé is the author or co-author of many books about world hunger, living democracy, and the environment. Beginning with the three-million copy Diet for a Small Planet in 1971, her books include Democracy's Edge, Getting a Grip (in two editions), EcoMind, and World Hunger: 10 Myths.
Content
- Intro
- Diet For A Small Planet
- Other Books by this Author
- Title Page
- Dedication
- Contents
- List of Figures
- Acknowledgments
- Diet for a Small Planet Twenty Years Later-An Extraordinary Time to Be Alive
- Book One - Diet for a Small Planet
- Preface
- Part I - Recipe for a Personal Revolution
- Chapter 1 - An Entry Point
- Chapter 2 - My Journey
- Part II - Diet for a Small Planet
- Chapter 1 - One Less Hamburger?
- Chapter 2 - Like Driving a Cadillac
- Chapter 3 - The Meat Mystique
- Chapter 4 - Democracy at Stake
- Chapter 5 - Asking the Right Questions
- Part III - Diet for a Small Planet Revisited
- Chapter 1 - America's Experimental Diet
- Chapter 2 - Who Asked for Fruit Loops?
- Chapter 3 - Protein Myths a New Look
- Chapter 4 - Protein Complementarity the Debate
- Part IV - Lessons for the Long Haul
- Chapter 1 - What Can We Do?
- Chapter 2 - How to Plug In
- Book Two - Eating Well on a Small Planet: Complementary Protein Recipes, Menus, Tips
- Preface
- Part I - Tips for Making Meals Without Meat
- Chapter 1 - What is a Meal Without Meat?
- Chapter 2 - "But It Takes Too Much Time."
- Chapter 3 - Understanding Protein Complementarity
- Part II - Meatless Meals in a Dish
- Chapter 1 - Sauces That Make a Meal
- Chapter 2 - Something from the Oven
- Chapter 3 - International Meals from the Top of the Stove
- Chapter 4 - Pie-in-the-Sky Suppers
- Chapter 5 - The Universal Favorite: The Sandwich
- Chapter 6 - A Meal in a Soup Pot
- Chapter 7 - A Meal in a Salad Bowl
- Part III - Meatless Menus for Special Occasions
- Chapter 1 - The Indian Feast (Version One)
- Chapter 2 - The Indian Feast (Version Two)
- Chapter 3 - Middle Eastern Specialty
- Chapter 4 - Brazilian Evening
- Chapter 5 - Greek Gala
- Chapter 6 - Mexican Banquet (Version One)
- Chapter 7 - Mexican Banquet (Version Two)
- Chapter 8 - Dinner in Italy
- Chapter 9 - Oriental Specialty
- Chapter 10 - Harvest Dinner
- Chapter 11 - Pizza Party
- Part IV - And All the Extras
- Chapter 1 - Snacks, Appetizers, and Candies That Count
- Chapter 2 - Start-Right Breakfasts
- Chapter 3 - Baked-In Protein
- Chapter 4 - Protein for Dessert
- Appendixes
- Appendix A. Education for Action: Recommended Books and Periodicals
- Appendix B. Basic Cooking Instructions for Beans, Grains, Nuts, and Seeds
- Appendix C. Protein-Calorie Guidelines for Evaluating Foods
- Appendix D. Protein Tables and Tips for Complementing Proteins
- Appendix E. Cost of One Day's Protein Allowance
- Appendix F. Whole Wheat Flour Compared to White Flour
- Appendix G. Brown Rice Compared to Other Types of Rice
- Appendix H. Sugars, Honey, and Molasses Compared
- Appendix I. Food Additives: What's Safe? What to Avoid?
- Appendix J. Recommended Paperback Cookbooks
- Notes
- About the Author
- Copyright
