Rachel L. Lamb's Books

Conservation Biology

Foundations, Concepts, Applications

By: Fred Van Dyke,Rachel L. Lamb

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Conservation Biology

Foundations, Concepts, Applications

By: Fred Van Dyke,Rachel L. Lamb

This book provides a thorough, up-to-date examination of conservation biology and the many supporting disciplines that comprise conservation science. In this, the Third Edition of the highly successful Conservation Biology: Foundations, Concepts, Applications, the authors address their interdisciplinary topic as it must now be practiced and perceived in the modern world. Beginning with a concise review of the history of conservation, the authors go on to explore the interplay of conservation with genetics, demography, habitat and landscape, aquatic environments, and ecosystem management, and the relationship of all these disciplines to ethics, economics, law, and policy. An entirely new chapter, The Anthropocene: Conservation in a Human-Dominated Nature, breaks new ground in its exploration of how conservation can be practiced in anthropogenic biomes, novel ecosystems, and urban habitats. The Third Edition includes the popular Points of Engagement discussion questions used in earlier editions, and adds a new feature: Information Boxes, which briefly recap specific case histories described in the text. A concluding chapter offers insight into how to become a conservation professional, in both traditional and non-traditional roles. The authors, Fred Van Dyke and Rachel Lamb, draw on their expertise as field biologists, wildlife managers, consultants to government and industry, and scholars of environmental law, policy, and advocacy, as well as their many years of effective teaching experience. Informed by practical knowledge and acquired skills, the authors have created a work of exceptional clarity and readability which encompasses both systemic foundations as well as contemporary developments in the field. Conservation Biology: Foundations, Concepts, Applications will be of invaluable benefit to undergraduate and graduate students, as well as to working conservation scientists and managers. This is an amazing resource for students, faculty, and practitioners both new and experienced to the field. Diane Debinski, PhD Unexcelled wisdom for living at home on Wonderland Earth, the planet with promise, destined for abundant life. Holmes Rolston, PhD Van Dyke and Lamb have maintained the original text’s emphasis on connecting classical ecological and environmental work with updated modern applications and lucid examples. But more importantly, the third edition contains much new material on the human side of conservation, including expanded treatments of policy, economics, and climate change. Tim Van Deelen, PhD Fred Van Dyke and Rachel Lamb break new ground in both the breadth and depth of their review and analysis of this crucially important and rapidly changing field. Any student or other reader wishing to have a comprehensive overview and understanding of the complexities of conservation biology need look no further – this book is your starting point! Simon N. Stuart, PhD Anyone who teaches, talks or writes and works on Conservation Biology, needs this latest edition of Conservation Biology (Foundations, Concepts, Applications, 3rd edition) by Fred Van Dyke and Rachel L. Lamb. This will be useful to both beginners and experts as well. The authors included almost all important issues in relation to conservation biology. This is really an outstanding book. Bidhan Chandra Das, Professor, Ecology Branch, Department of Zoology, University of Rajshahi, Bangladesh

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Page Count

635

Publisher

Springer Nature

Published Date

ISBN 10

3030395340

ISBN 13

9783030395346

Just the Good Stuff

100+ Guilt-Free Recipes to Satisfy All Your Cravings: A Cookbook

By: Rachel Mansfield

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Just the Good Stuff

100+ Guilt-Free Recipes to Satisfy All Your Cravings: A Cookbook

By: Rachel Mansfield

Welcome to food freedom: 100+ recipes that prove you can make healthy choices without sacrificing the meals, snacks, and sweets you love—with plenty of gluten-free, Paleo, and plant-based options. Rachel Mansfield’s vibrant debut cookbook proves that living a healthy lifestyle doesn’t mean adhering to restrictive diets or giving up all the foods you crave. Using better-for-you ingredients, such as grain-free flours, collagen peptides, and coconut sugar, you can indulge while still maintaining a balanced approach to eating. Rachel’s recipes focus on creative, flavor-forward takes on favorite, comfort food dishes—think Almond Butter Pad Thai, Sweet Potato Nachos with Cashew Cheese, Homemade Pastry Tarts with Berry Chia Jam, and Epic Quinoa Burrito Bowls. Though Rachel personally doesn’t prescribe to a single diet or label, many recipes are Paleo-friendly, dairy-free, and gluten-free, and none include any refined sugar. This highly approachable book is organized to reflect the rhythms of real life: grab-and-go breakfasts, meat and vegetables perfect to mix and match for meal prep, easy solo dinners, potluck-friendly spreads, shareable snacks, and, of course, sweets—lots of ’em because as Rachel says, “You can have your gluten-free cake and eat it too!” Perfect for those who are new to cooking or learning how to incorporate healthy ingredients into their everyday lives, Just the Good Stuff includes an entire chapter on food prep (both a money and time saver!), lots of confidence-building tips, and inspirational advice. Praise for Just the Good Stuff “In Just the Good Stuff, Rachel creates recipes that are gluten-free, dairy-free, and deliciously vibrant. Her Crunchy Tahini Chocolate Grain-Free Granola and Paleo Everything Bagel Bread are just two of the many recipes you’ll crave over and over again. Plus, having a guide to prepping food for the week, this book has you covered for all aspects of eating.”—Frank Lipman, MD, bestselling author of The New Health Rules and How to Be Well “Rachel’s recipes are modern, approachable, and simple enough that anyone can make them! Just the Good Stuff is a new staple on my bookshelf!”—Gina Homolka, New York Times bestselling cookbook author and founder of Skinnytaste

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Page Count

274

Publisher

Clarkson Potter

Published Date

ISBN 10

198482337X

ISBN 13

9781984823373

Handheld Pies

Dozens of Pint-Size Sweets and Savories

By: Sarah Billingsley,Rachel Wharton

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Handheld Pies

Dozens of Pint-Size Sweets and Savories

By: Sarah Billingsley,Rachel Wharton

This enticing cookbook delivers on both counts in one adorable package. Pie-lovers everywhere will be thrilled to find their favorite recipes plus fabulous new creations. Ideal for beginning and seasoned bakers alike, "Handheld Pies" proves that good things definitely come in small packages.

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Page Count

147

Publisher

Chronicle Books

Published Date

ISBN 10

1452102147

ISBN 13

9781452102146

Korean Home Cooking

Classic and Modern Recipes

By: Sohui Kim,Rachel Wharton

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Korean Home Cooking

Classic and Modern Recipes

By: Sohui Kim,Rachel Wharton

An approachable, comprehensive guide to Korean cuisine, featuring 100 recipes to make in your home kitchen. In Korean Home Cooking, Sohui Kim shares the authentic Korean flavors found in the dishes at her restaurant and the recipes from her family. Sohui is well-regarded for her sense of sohnmat, a Korean phrase that roughly translates to “taste of the hand,” or an ease and agility with making food taste delicious. With 100 recipes, Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for kimchee, crisp mung bean pancakes, seaweed soup, spicy chicken stew, and japchae noodles and more traditional fare of soondae (blood sausage) and yuk hwe (beef tartare). With Sohui’s guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking brings rich cultural traditions into your home kitchen. “Korean Home Cooking is a revelation. It is an education in Korean cuisine and roadmap for bringing it into your kitchen, with recipes that are as smart and delicious as they are achievable. Herein is a body of knowledge that needed a generous cook like Sohui to shape and share it, and it deserves a spot on every serious cook’s bookshelf.” —Peter Mehan, author, co-founder of Lucky Peach “Like so many other enthusiastic eaters, I am fascinated with the flavors found in Korean cooking. . . . Sohui’s writing welcomes us like a family member to visit her earliest food memories, and she profoundly informs us with the nuanced skill of a natural teacher.” —Michael Anthony, author and executive chef, Grammercy Tavern “The delectably spiced, colorful Korean dishes in restaurants may seem overwhelming to the American home cook. No longer. In this very detailed and exquisitely illustrated cookbook, Sohui Kim combines knowledge from her Insa kitchen with down-to-earth savvy recalled from her family kitchen.” —Mimi Sheraton, author “The most useful cookbook released by a New York chef in 2018.” —Grub Street

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Page Count

623

Publisher

Abrams

Published Date

ISBN 10

1683353250

ISBN 13

9781683353256

Two Kitchens

120 Family Recipes from Sicily and Rome

By: Rachel Roddy

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Two Kitchens

120 Family Recipes from Sicily and Rome

By: Rachel Roddy

YOU'LL WANT TO COOK IT ALL' - Evening Standard 'Rachel Roddy's writing is as absorbing as any novel. Her prose is so elegant and her story-telling so compelling that I almost forgot I was reading a cookbook.' - Russell Norman, Polpo ------------------ From the award-winning weekly Guardian Cook columnist and winner of the André Simon and Guild of Food Writers' Awards comes an Italian food book of sumptuous recipes, flavours and stories from Sicily and Rome. For the last twelve years, food-writer, cook and photographer Rachel Roddy has immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner, Vincenzo, often craved. Eventually the chance arose to spend more time at his old family house in south-east Sicily, where Rachel embraced the country's traditional recipes and the stories behind them. In Two Kitchens Rachel celebrates the food and flavours of Rome and Sicily and shares over 120 of these simple, everyday dishes from her two distant but connected kitchens. From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the authentic Italian recipes that you will want to cook again and again until you've made them your own. 'This is a recipe book that reflects the way I cook and eat: uncomplicated, direct and adaptable Italian family food that reflects the season. The two kitchens of the title are my kitchens in Rome and Sicily. In a sense, though, we could have called the book "many kitchens" as I invite you to make these recipes your own.' Rachel Roddy Two Kitchens chapters: Vegetables and Herbs - Tomatoes; Aubergines; Peas; Broad Beans; Cauliflower; Potatoes; Onions; Herbs Fruit and Nuts - Lemons; Peaches; Oranges; Grapes and Figs; Almonds Meat, Fish and Dairy - Beef and pork; Chicken; White fish; Fresh anchovies and sardines; Eggs; Ricotta Storecupboard - Chickpeas; Lentils; Preserved anchovies; Flour; Bread Rachel's first book, Five Quarters: Recipes and Notes from a Kitchen in Rome, won the André Simon Food Book Award and the Guild of Food Writers' First Book Award in 2015.

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Page Count

647

Publisher

Headline Home

Published Date

ISBN 10

1472248422

ISBN 13

9781472248428

My Rice Bowl

Korean Cooking Outside the Lines

By: Rachel Yang,Jess Thomson

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My Rice Bowl

Korean Cooking Outside the Lines

By: Rachel Yang,Jess Thomson

A four-time James Beard ‘Best Chef’ nominee presents 75 recipes for her signature Korean fusion cuisine, inspired by cultures from around the world As co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland's Revelry, chef Rachel Yang delights with her unique Korean fusion—think noodles, dumplings, pickles, pancakes, and barbecue. Along with her husband, Seif Chirchi, Yang serves food that exemplifies cross-cultural cooking at its most gratifying. In the cookbook you’ll find the restaurants’ kimchi recipe, of course, but there’s so much more—seaweed noodles with crab and crème fraîche, tahini-garlic grilled pork belly, fried cauliflower with miso bagna cauda, chipotle-spiked pad thai, Korean-taco pickles, and the ultimate Korean fried chicken (served with peanut brittle shards for extra crunch). There are rice bowls too—with everything from lamb curry to charred shiitake mushrooms—but this book goes way beyond bibimbap. In many ways, the book, like Yang’s restaurants, is analogous to a rice bowl; underpinning everything is Yang’s strict childhood in Korea and the food memories it engrained in her. But on top you’ll taste a mosaic of flavors from across the globe, plus a dash of her culinary alma maters, Per Se and Alain Ducasse. This is the authentic, cutting-edge fusion food of a Korean immigrant who tried everything she could to become an American, but only became one when she realized that her culture—among many—is what makes America so delicious today.

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Page Count

321

Publisher

Sasquatch Books

Published Date

ISBN 10

1632170795

ISBN 13

9781632170798

The Happiness Diet

Good Mood Food

By: Rachel Kelly

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The Happiness Diet

Good Mood Food

By: Rachel Kelly

Presents over sixty recipes that feature foods to help combat insomnia, mood swings, anxiety, and exhaustion, including such dishes as mushroom and mustard soup, three-bean salad, Basque chicken with brown rice, and strawberry sorbet.

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Page Count

208

Publisher

Simon and Schuster

Published Date

ISBN 10

150116564X

ISBN 13

9781501165641

The Little Paris Kitchen

120 Simple But Classic French Recipes

By: Rachel Khoo

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The Little Paris Kitchen

120 Simple But Classic French Recipes

By: Rachel Khoo

The bestselling cookbook that launched the career of the celebrity chef. “A nice introduction to French home cooking.” —Library Journal Rachel Khoo moved to Paris, studied patisserie, fell in love with the city, became a restaurateur in a very tiny space, then, a television star, and is now a bestselling author! Not every lover of Paris experiences this career trajectory, but cooks of all skill levels with a taste for French fare will be inspired by The Little Paris Kitchen to try an updated approach to French cuisine. In this charming cookbook, Khoo demystifies French cooking with 120 enticing recipes for simple, classic, and fresh French dishes, from gouter (snacks) to elegant desserts. More than 100 breathtaking photos from celebrated photographer David Loftus shine a spotlight on the delicious food and the City of Light, and capture Khoo interacting with her purveyors and friends. We all can’t have springtime in Paris. But we all can enjoy this delectable, do-able food! “The ‘little kitchen’ concept might be a considerable hindrance to most chefs, but Khoo has made the most of it.” —The New York Times “Rachel is an inventive chef . . . who runs [supperclubs] to show off her immense culinary skill.” —Huffington Post “Celebrating all that she had learned about classic French cooking with her own fresh approach, the book went on to be translated into fourteen languages. A wildly successful BBC television show followed, launching Rachel towards celebrity cook status.” —Food52 “Pick a recipe, any recipe, and you can imagine that you are truly home, back in Paris.” —Cooking by the Book

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Page Count

290

Publisher

Chronicle Books

Published Date

ISBN 10

1452125635

ISBN 13

9781452125633

Ultimate Nachos

From Nachos and Guacamole to Salsas and Cocktails

By: Lee Frank,Rachel Anderson

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Ultimate Nachos

From Nachos and Guacamole to Salsas and Cocktails

By: Lee Frank,Rachel Anderson

Nachos are the ultimate comfort food and the extreme guilty pleasure. As the team behind Nachos NY, authors Lee Frank and Rachel Anderson have set off on a mission to reinvent the nacho and elevate it from it's status as neon-yellow-cheese-smothered bar food to delectable gooey treats to dig into and share with friends. As Nachos NY, Frank and Anderson have put their extensive nacho knowledge to work to show off the flexibility of this popular snack with eighty-four creative recipes that are inspired by comfort foods and international flavors that everybody loves. From Fried Calamari Nachos to Croque Monsieur Nachos; Philly Cheesesteak; Roasted Beet, Apple, and Goat Cheese; Pork Ginger; and even Poached Pear and Gorgonzola Dessert Nachos--this book will have you crunching down on sweet and savory nachos all year round at backyard bbqs, on Super Bowl Sunday, or for dinner with the family. And, of course, nachos aren't complete without salsa, guacamole, and queso. A range of sauces to dip into and drizzle on to your chips are provided, including Clementine Pico de Gallo, Bacon Apple Guac, Mango Chipotle Sauce, and much more! Then pair your dish with the complementary drink recipes for margaritas, horchata, and sangria and throw yourself a real fiesta! "--

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Age

Page Count

149

Publisher

Macmillan

Published Date

ISBN 10

1250016541

ISBN 13

9781250016546

Book's by Rachel L. Lamb

Conservation Biology

Conservation Biology

Just the Good Stuff

Just the Good Stuff

Handheld Pies

Handheld Pies

Korean Home Cooking

Korean Home Cooking

Two Kitchens

Two Kitchens

My Rice Bowl

My Rice Bowl

The Happiness Diet

The Happiness Diet

The Little Paris Kitchen

The Little Paris Kitchen

Ultimate Nachos

Ultimate Nachos

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