Nancy Matsumoto – författare

The Parent's Guide to Eating Disorders shows that effective solutions begin at home and cost little more than a healthy investment of time, effort, and love. Based on exciting new research, it differs from similar books in several key ways. Instead of concentrating on the grim, expensive hospital stays of patients with severe disorders, the authors focus on the family, teaching parents how to examine and understand their family’s approach to food and body-image issues and its effect their child’s behavior. Parents learn to identify an eating disorder early, to establish healthy attitudes toward food at a young age, and to intervene in a nonthreatening, nonjudgmental way. The authors concentrate on teens, the age group most often affected by eating disorders, as well as younger children. Individual chapters cover boys at risk, relapse training, dealing with friends, school, and summer camp, and much more. The book includes an appendix and sections on further reading, organizations and websites, residential and hospital programs, and references.

*Recipient of the James Beard Media Award - Claiming the title of best book in the "Beverage without Recipes" category**Top 10 Nominee of the Spirited Award from the Tales of the Cocktail Foundation*This stunning guide invites you into the story of sake—an ancient beverage finding its way in a modern world. Whether you're a sake novice or an experienced connoisseur, Exploring the World of Japanese Craft Sake offers fascinating insights, practical tips, and rich stories about this popular beverage.Authors and experts Nancy Matsumoto and Michael Tremblay personally undertook the challenge of visiting 35 artisanal sake breweries in Japan, the US, and Canada to interview makers and document every stage of the sake brewing process. Nancy's celebrated journalistic background combined with Michael's sake sommelier experience have led to an engaging and informative look at the world of sake.With over 300 color photos and a lively narrative, this fascinating book provides:A comprehensive introduction to the science and history of sake brewing in JapanA look at how fine craft sakes are brewed today using traditional methods and no additives—only rice, water, koji, and yeastHistories of Japan's venerable breweries, some of them over 300 years old! An answer to why some breweries are able to turn out a superior quality of sakeA discussion of rice varieties and the contentious topic of terroir in the context of sake making.Current trends in the world of sake, including the fine sakes now brewed outside JapanTasting notes and recommendations for top craft sakes you have not heard about yetThis book also includes personal recipes from several top Japanese sake-brewing families along with food-pairing tips and a chapter on the authors' own Japanese sake-bar-going adventures.