Being Vegetarian For Dummies
Author: Suzanne Havala
The fun and easy way to go meatless!
Many meat eaters have heard about the health and other benefits of a vegetarian diet and want to make it part of their lives. But when it comes to slicing meat out of meals, many potential vegetarians are at a loss. How do you get enough protein and other nutrients? And how do you keep meals tasty and exciting? This friendly guide shows how it's done. It offers:
- A field guide to vegetarian lifestyles, from lacto-ovo to vegan
- Meal planning, from quick meals to extravagant feasts
- Tips on how to manage social events, restaurants, and travel meals
About the Author:
Suzanne Havala is a licensed, registered dietitian and professional nutrition consultant. She writes books and articles, appears on radio and television, and lectures to professionals and the general public. She lives in North Carolina.
Table of Contents:
Introduction.PART I: Vegetarianism for Beginners: Getting Started.
Chapter 1: Vegetarianism Defined.
Chapter 2: Don't Worry -- It's Good for You!
Chapter 3: Vegetarianism Benefits All of Us.
Chapter 4: Making the Switch to Vegetarianism.
PART II: Vegetarian NutriSense.
Chapter 5: Protein Particulars.
Chapter 6: The Calcium Connection.
Chapter 7: Iron Intake.
Chapter 8: Vitamin B12 Basics.
Chapter 9: Other Vitamins and Minerals.
PART III: Surviving Among the Carnivores.
Chapter 10: All Revved Up and Ready to Go.
Chapter 11: Being Vegetarian in a Nonvegetarian Family.
Chapter 12: Being Vegetarian in a Nonvegetarian World.
Chapter 13: Practical Tips to Help You Along.
PART IV: Meals Made Easy.
Chapter 14: The Vegetarian Routine.
Chapter 15: Eating Well When Time Is Short.
Chapter 16: Reinventing Your Favorite Recipes.
Chapter 17: Entertaining: Holidays and Special Occasions.
PART V: Movin' on Out!.
Chapter 18: Vegetarian Etiquette: Minding Your Peas and Quinoa.
Chapter 19: Dining in Restaurants and Other Venues.
Chapter 20: Staying on Course When You Travel.
PART VI: Vegetarianism for Special Needs.
Chapter 21: Taking Care of Mommy-to-Be.
Chapter 22: Bringing Up Baby.
Chapter 23: Vegetarian Diets for Children and Teens.
Chapter 24: Aging Healthfully: Vegetarianism for Older Adults.
Chapter 25: Maintaining Your Competitive Edge: Vegetarian Diets for Athletes.
PART VII: The Part of Tens.
Chapter 26: Ten Great Ways to Get Involved.
Chapter 27: Ten Sound Reasons forGoing Vegetarian.
Appendix A: Helpful Resources for Vegetarians.
Appendix B: Terms and Definitions.
Index.
Book Registration Information.
New interesting textbook: Glamour Cakes or The Double Musky Inn Cookbook
Setting the Table: The Transforming Power of Hospitality in Business
Author: Danny Meyer
In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants—Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around?
In this landmark book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved.
Some of Danny's other insights:
- Hospitality is present when something happens for you. It is absent when something happens to you. These two simple concepts—for and to—express it all.
- Context, context, context, trumps the outdated location, location, location.
- Shared ownership develops when guests talk about a restaurant as if it's theirs. That sense of affiliation builds trust and invariably leads to repeat business.
- Err on the side of generosity: You get more by first giving more.
- Wherever your center lies, know it, name it, believe in it. When you cede your core values to someone else, it's time to quit.
The New York Times - Sara Dickerman
Meyer is more persuasive and interesting, both as a storyteller and as a business adviser, when he sticks to concrete examples from his working life instead of spinning them into catchphrases that might work in a PowerPoint presentation. He has built his business not on food or service alone, but on the value of a colorful story — especially the ones that his clients tell to his future clients: the wallet lost in a cab and tracked down by Tabla's manager; the personal call from Meyer before a big anniversary dinner; a superb frozen custard on a sunny day in Madison Square Park.
Publishers Weekly
With the same grace and generosity displayed in his dining rooms, Meyer's instructive how-we-did-it account shares lessons learned on his way to becoming CEO of Union Square Hospitality Group. Meyer opened Union Square Cafe in 1985 when he was 27 years old. It hit its stride three years later when he hired chef Michael Romano, and Meyer charts its evolution from a neighborhood to international institution. Initially cautious about expansion, he opened Gramercy Tavern with chef Tom Colicchio three years later, eventually broadening his New York City restaurant empire to 11 establishments including Eleven Madison Park, Tabla, Blue Smoke, Shake Shack and the Modern. Meyer makes a distinction between service ("the technical delivery of a product") and the "Enlightened Hospitality" at the core of his business strategy-both necessary for restaurant success. He notes that hospitality "is how the delivery of that product makes its recipient feel" and shares tips like hiring "51 percenters," or staff with "skills divided 51-49 between emotional hospitality and technical excellence," and the "Five As" for addressing mistakes: awareness, acknowledge, apologize, act, additional generosity. This honest, modest book will appeal most to foodies and aspiring restaurateurs but also offers insight for entrepreneurs in any industry. (Oct.) Copyright 2006 Reed Business Information.
Library Journal
Meyer is known to foodies as the man behind 11 acclaimed restaurants in New York City, including Union Square Caf and Gramercy Tavern. While that would be more than enough professional accomplishment for most people, apparently Meyer has had time enough on his hands to branch out into writing as well. Anyone who has started or maintained a business will have strong ideas about the best way to run things, and Meyer is no exception. While such chapter headings as "The 51 Percent Solution" and "Constant, Gentle Pressure" evoke the all-too-common themes of most leadership books, this book is something more. It is actually the story of Meyer's restaurant empire and how he got to where he is today, overlaid with his own views on management and what has worked for him. A fun and enjoyable read, it provides a good behind-the-scenes view of the restaurant business, though it's more autobiography than business how-to. Recommended for libraries with strong cookery or business collections.-Susan Hurst, Miami Univ. Libs., Oxford, OH Copyright 2006 Reed Business Information.
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