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Ampersand Eat Well, Live Well

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    How Not to Die Discover the Foods Scientifically Proven to Prevent and Reverse Disease Michael Greger M.D. FACLM, Gene Stone
    9781250116932 Paperback HEALTH & FITNESS / Diet & Nutrition On Sale Date:August 05, 2023 Print Run:150000
    $24.99 CAD 6.12 x 9.25 x 0 in | 10 gr | 576 pages Carton Quantity:1 Canadian Rights: Y Flatiron Books
    • Marketing Copy


      New York Times Bestseller

      “This book may help those who are susceptible to illnesses that can be prevented.”

      —His Holiness the Dalai Lama

      “Absolutely the best book I’ve read on nutrition and diet”

      –Dan Buettner, author ofThe Blue Zones Solution

      From the physician behind the wildly popular Nutrition Facts website, How Not to Diereveals the groundbreaking scientific evidence behind the only diet that can help prevent and reverse many of the causes of disease-related death.

      InHow Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America--heart disease, various cancers, diabetes, Parkinson's, high blood pressure, and more--and explains how nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches to help prevent and reverse these diseases, freeing us to live healthier lives.

      The simple truth is that most doctors are good at treating acute illnesses but bad at preventing chronic disease. The fifteen leading causes of death claim the lives of 1.6 million Americans annually. This doesn't have to be the case. By following Dr. Greger's advice, all of it backed up by strong scientific evidence, you will learn which foods to eat and which lifestyle changes to make to live longer.

      History of prostate cancer in your family? Put down that glass of milk and add flaxseed to your diet whenever you can. Have high blood pressure? Hibiscus tea can work better than a leading hypertensive drug-and without the side effects. Fighting off liver disease? Drinking coffee can reduce liver inflammation. Battling breast cancer? Consuming soy is associated with prolonged survival. Worried about heart disease (the number 1 killer in the United States)? Switch to a whole-food, plant-baseddiet, which has been repeatedly shown not just to prevent the disease but often stop it in its tracks.

      In addition to showing what to eat to help treat the top fifteen causes of death,How Not to Die includes Dr. Greger's Daily Dozen -a checklist of the twelve foods we should consume every day.Full of practical, actionable advice and surprising, cutting edge nutritional science, these doctor's orders are just what we need to live longer, healthier lives.

      A founding member and Fellow of the American College of Lifestyle Medicine, Michael Greger, MD, is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. He has lectured at the Conference on World Affairs, testified before Congress, and was invited as an expert witness in the defense of Oprah Winfrey in the infamous “meat defamation” trial. In 2017, Dr. Greger was honored with the ACLM Lifestyle Medicine Trailblazer Award. He is a graduate of Cornell University School of Agriculture and Tufts University School of Medicine. His first bookHow Not to Die became an instant New York Times Bestseller. He has videos on more than 2,000 health topics freely available at NutritionFacts.org, with new videos and articles uploaded every day. All proceeds he receives from his books, DVDs, and speaking engagements is all donated to charity.
      Marketing & Promotion
    • Awards & Reviews


      “We strive to make the best of our lives by maintaining ourphysical health and mental happiness. As food is the fuel for our survival, howhealthily we survive and how well we recover from illness may also depend onwhat we eat. Michael Greger’sHow Not toDie suggests different preventative and curative measures for tacklingailments we are all vulnerable to. I hope that this book may help those who aresusceptible to illnesses that can be prevented with proper nutrition.”
      —His Holiness the Dalai Lama

      "The primary determinant of our health and well-beingis what we eat and how we live. In this extraordinary and empowering book, Dr.Michael Greger explains why. Highly recommended."
      — Dean Ornish, M.D., author ofTheSpectrumandDr. Dean Ornish s Program for Reversing Heart Disease

      "The news that a plant-based diet is the healthiest wayto eat is spreading. Dr. Michael Greger presents the groundbreaking science onhow simple plant-based food choices help us live healthier and happier lives.Dr. Greger describes which foods to eat to prevent the leading causes ofdisease-related death and shows how a diet based on fruits, vegetables, tubers,whole grains, and legumes might even save your life."
      —Brian Wendel,Founder and President ofForks OverKnives

      "Stop whatever you're doing and buy this book. Not onlydoes Dr. Michael Greger drop a metric f*ckton of evidence that a plant-baseddiet will save your damn life, he lays out the blueprint to make it happen. Dr.Greger shows us how regular folks can eat well and not get taken down by sometotally preventable bullsh*t."
      —Thug Kitchen

      "A new way of looking at nutrition and health. Michael Greger shows peoplehow to save their own lives."
      —Rip Esselstyn, author ofThe Engine 2 Diet

      "Finally a physician has pulled together the latest scientific studies onhow to fight disease and prolong life.How Not to Die shows how theright nutrition prevents disease and transforms our genes so we can livehealthier, longer. Empowering, groundbreaking, transformative work."
      —KathyFreston, author ofQuantum WellnessandThe Lean

      "Michael Greger, M.D. scours the world's scholarly literature on nutritionfor the most interesting, groundbreaking and practical new research. His workat NutritionFacts.org and in HOW NOT TO DIE features the latest science onnutrition and health to show how to treat and prevent disease."
      —JoelFuhrman, M.D., author ofEat to Live

      "An absolute rhapsody of informational wisdom on how toachieve a life of health and longevity without disease."
      Caldwell B.Esselstyn, Jr. M.D., author ofPrevent and Reverse Heart Disease

      "How Not To Die is one of the mostimportant books on health ever written. Dr. Greger shows us how to prevent andsometimes reverse all the major diseases that are killing us. We have thegenetic potential to live disease free lives full of health and vitality untilwe are past 100. This book is the scientific road map we need to do exactlythat."
      —John Mackey, CEO of Whole Foods Market

      "Absolutely the best book I've read on nutrition anddiet."
      —Dan Buettner, author ofThe Blue Zones Solution

      "Meticulously well-documented, Greger's guidebookprovides evidence on everything from the pesticide-Parkinson's connection tothe role of antioxidants in breast cancer prevention. Gerger also offers upfriendly tips, like his favorite smoothie recipe and a turmeric tutorial.Follow his advice and you may not live forever, but you'll almost certainlylive a healthier life."

      "This book brims with valuable insights. Dr Gregertends to rely on the gold standard of medical research randomised controlledtrials rather than the latest fads. Vegetarian or not, this book is a great wayto improve your diet."
      Financial Times

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    What's for Dinner? Plant-Rich Feasts for Any Occasion Susan Miller-Davis
    9781734901122 Paperback COOKING / Vegan Publication Date:December 01, 2021
    $28.95 CAD 204 x 229 x 32 mm | 1 gr | 192 pages Carton Quantity:1 Canadian Rights: Y Stone Pier Press
    • Marketing Copy


      Plant-based recipes for special occasions

      Most of us are steeped in a meat-and-potatoes approach to eating, especially when it comes to dinner. So putting plants at the center of the dinner plate, whether for a simple weeknight meal or a celebratory special occasion, is the greatest challenge faced by people who want to switch to plant-based eating, or just eat more plants. What’s for Dinner is the only cookbook series that focuses entirely on dinner. Neither glossy nor helmed by a celebrity chef, each volume in the series is a handbook to plant-based cooking. The goal is to make it easy to give plants the starring role on a plate.

      More practical than aspirational, the recipes are illustrated with drawings rather than photos. Home cooks are invited to tinker and play with recipes—all vegan or vegetarian—to fit their own preferences and the ingredients they may have on hand. Each recipe includes suggestions on how to change up flavors and how to swap in different ingredients, based on considerations like seasonality, flavor preferences, or dietary restrictions. Readers also get guidance on how to bring out the best in vegetables, and what to serve alongside each plant-based entree. The books are destined to become well-loved, dog-eared companions, with room for cooks to take notes and make each recipe truly their own.

      The 5-volume series adheres to climate-friendly standards; each recipe has a light carbon footprint and comes with suggestions on how to minimize waste by using “byproducts” or parts that are often overlooked, giving leftovers a second life, and getting creative with what’s on hand.
      The series will comprise the following volumes:
      What’s for Dinner…

      • ...When You’re Entertaining
      • ...When You’re Cooking for Family
      • ...When You’re Cooking for One or Two
      • ...When You’re on a Budget
      • ...The Comfort Food Edition

      This first volume is written by Susan Miller-Davis who has written about and studied food for several years. She is an experienced home cook with a passion for climate-friendly cooking. She brings her professional focus on food waste reduction and sustainable food systems home with her when she cooks. Susan brings a natural frugality to her recipes, prizing what’s on hand and challenging herself to find ways to use all the parts of a plant. She also celebrates the many diverse global food traditions that elevate humble ingredients.


      Susan Miller-Davis has long supported organizations promoting sustainability, innovation and equity in food systems. She has held board positions with the James Beard Foundation, Waste Not, the Berkeley Food Network, WorldLink, and the California Culinary Academy Educational Foundation. She has worked with a range of private and public sector organizations, including ZeroFoodprint, Common Future, the Northern California Recycling Association (NCRA), the Federal Reserve Bank of New York, the United Food and Commercial Workers International Union, and the World Bank. Susan earned a BS at Cornell University, an MPA in economics at Princeton University, and certificates in Food Studies from the University of the Pacific.

      Marketing & Promotion
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