From satisfying savory dishes to indulgent desserts, Pinch of Nom Comfort Food is packed with slimming-friendly, delicious dishes that will keep you and your loved ones happy and healthy. From lazy weekend breakfasts to filling mains and warming puddings, this book is brimming with tasty meals that are easy to make. Many of the dishes have alternative cooking methods, so you can choose whether to cook in the oven, slow cooker, or pressure cooker, depending on your schedule. Featuring Pinch of Nom’s trademark big flavors, these recipes use easy-to-find ingredients to create dishes that everyone will love—whether they’re watching their waistline or not.

    Twenty-year-old blogger Briana Thomas has set out to provide healthy versions of her favorite foods, many inspired by dishes common to her Mennonite heritage. While Briana is known for her ice cream recipes and love of desserts, this book offers a wide variety of recipes from main dishes, salads, and sides to breads, shakes, and breakfast options. All of the recipes are free of refined sugar and white flour and suited for a low-glycemic diet, most are naturally gluten free, and many are friendly to other common food allergies as well. With its emphasis on quick and easy, this book is sure to become a staple in your kitchen.

    I savored every word and want to cook every recipe!"--Nigella Lawson, author of Cook, Eat, Repeat ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022--Time, Food52New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one--like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes--that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu--all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.

    You’re so beloved! All your magical shapes, flavours, and textures. But no one obsesses over you quite like Mike Le and Stephanie Le, the husband-and-wife team who are superstars in the food blog world. Their humbly named iamafoodblog boasts 186,000 followers on Instagram and receives 500,000 page views each month—and in it they profess their undying love for noodles in the most delicious, clever, and visually striking ways.That Noodle Life is their 75-recipe celebration of the myriad pleasures of noodles. And let’s just say it goes way beyond spaghetti and ramen. Inspired by the noodle- and macaroni-crazed cuisines of Asia, Italy, and the global melting pot, they dish up the high-impact, soulful, slurpable flavour with minimal fuss. Gorgeous full-colour photographs of every dish enhance the lively and sophisticated spreads. Dig into comfort noodles: Really Savory Sunday Sauce with Tagliatelle and French Onion Mac and Cheese. Quick weeknight noodles: Flash-Fried Ribeye with Crispy Chow Mein and Stay in Tonight Sesame Chili Oil Noodles—faster than takeout and far better. Sexy Date Night Noodles: Double Lobster Chitarra, Miso Clam Linguine, Bone Marrow and Beef Brisket Pho. And how to upgrade instant noodles to make them shine, recipes for making noodles from scratch, notes on essential ingredients, and noodle etiquette, including how to use a ramen vending machine in Japan. Plus, who wouldn’t want to participate in the Lasagna Bracket Competition?

    The result: a guidebook that brings greater understanding of our cuisine and inspires more careful attention to good cooking practices. – Michaela Fenix

    grounded in indigenous traditions and ingredients." (New York Times).Puerto Rico True Flavors is the accumulation of Wilo Benet's mastery of Puerto Rican cooking, his expertise in preparation, creativity, and finely-honed skills. Merging the tastes he grew up with, from his mother's "from-scratch" cooking, his grandmother's well-loved recipes, lunchtimes at public school, street vendors' fritters and roasted chickens, and all the other everyday-food influences of Puerto Rico, together with his exceptional culinary talents, he brings those historic true flavors of the Island into the 21st century.You'll learn how to make authentic Basics (adobo, escabache, mojito); Fritters (alcapurrias/stuffed yautía, bacalaítos/salt cod fritters); Soups such as sancocho/root vegetable & beef; Meats like carne mechada/stuffed pot roast; Fish (camarones al ajillo/shrimp in garlic sauce); Plantains (amarillos/sweet plantains, arañitas/plantain spiders); and Desserts (flan/custard pudding, dulce de lechosa/candied papaya), to name just a few of each.

    A guide to wholesome nutrition for rats.

    It’s also where Dr. Sheil Shukla learned to love traditional Gujarāti fare, cooking alongside his adored ba (grandmother) over summers in Mumbai. During his medical training, Dr. Shukla discovered the power of plant-based nutrition to prevent and manage chronic illness—and so began his mission to reinvent the classic vegetarian dishes of his heritage.Plant-Based India presents over 100 completely vegan recipes for shāk (spiced vegetable dishes), dāl (legume stews), rotli (flatbreads), bhāt (rice dishes), and more. From a comforting Pālak Tofu that transcends dairy-based paneer, to vegan Nān, festive Navratan Rice, hearty Dāl Makhani, and summery Chocolate Chāi Mousse with Berries, these are recipes from the heart—filled with nourishing ingredients at their seasonal best.

    Detailed and thorough.

    You want to bake the dessert everyone raved about and you can't find the recipe for chewy, fudgy brownies. You garden is full of asparagus and you want to know if Cook's ever published recipes using these ingredients. The Master Index is arranged by subject and is the ideal tool to point you towards any article or recipe published in Cook's Illustrated from 1993 through 1999.

    Now you don't have to drive to Amish country to discover what authentic Amish food is all about. The Amish Cook's Family Favorite Recipes takes you down the back roads and rural homesteads, far from trinkets and tourists, to get a real taste of Amish life. With more than 300 recipes to choose from, you'll find a wide variety of classic Amish dishes that will delight your soul and satisfy a hungry family.All the recipes use easy-to-find ingredients and step-by-step instructions for foolproof results every time. These are the kinds of delicious Amish dishes that will have your family proudly sitting around the dinner table:-Corn Casserole is a good main dish or side during corn season; it makes a very hearty supper! To add extra color, you can add chopped red and green peppers. Page 171-Fresh Ground Beef Supper: With large families to feed, big help-yourself casseroles like this are a must for the Amish. Page 183-Who can resist warm-from-the-oven Sourdough Cinnamon Rolls slathered with homemade icing? Page 9-For a tasty twist on Maple Drop Cookies, substitute peppermint or root beer extract for the maple. Page 244Here is your chance to purchase the ultimate Amish cookbook with more than 300 time-honored recipes, cooking secrets, tips, and fascinating stories from across America!

     Because beans are the stars of the show, the recipes are organized by type of bean: white and light beans, medium-bodied beans, dark beans, and non-natives and grains. In each chapter, you'll find simple, unfussy recipes like Fennel, Potato and White Bean Soup; Christmas Lima Bean and Roasted Cauliflower Salad; and Chili sin Carne. "Whether you're a strict vegetarian, someone looking to cut back on meat, or simply a fan of great, generous everyday food, The Rancho Gordo Vegetarian Kitchen is for you." -Georgeanne Brennan, author of A Pig in Provence and La Vie Rustic

    Whether you're looking for information on everyday meals or preparation for special occasions, Carol Ferguson's new book will lead you in the right direction. Certainly, our kitchen needs are different today. Our priorities have changed. We're juggling busy schedules, are concerned about our health and are sometimes short of kitchen confidence. We want our food faster, easier and healthier than ever before - not to mention great tasting! The New Canadian Basics will help sort it all out - from the heritage recipes we still cherish to the latest flavours on the international scene. This is the book to reach for when you want supper on the table in twenty minutes or when you have time to prepare for a special event. Comfortable and easy to use, this essential cook's helper offers lots of preparation tips, ingredient information and, of course, wonderful recipes.

    9.25x6.60x0.80 ENTREES; BREADS; VEGETABLES; SALADS; SWEETS; CHEFS' SPECIALTIES; NATIONALITY FAVORITES.

    

    Bold. Beautiful. The millions of fans of the Half Baked Harvest blog and bestselling books have fallen in love with Tieghan Gerard's recipes for their wholesome decadence, non-fussy approach, and smart twists on comforting favorites. Written and photographed in the stunning mountains of Colorado, inspired by her big, unique family, and focused on what you'll want to eat day-in-day-out, Half Baked Harvest Every Day delivers all-new recipes that will feed your body and soul.For Tieghan, feel-good-food isn't about restrictive eating. It's about enjoying real food with lots of flavor and the satisfaction of sharing it with those you love. Finding balance is about giving your body and your cravings what they need . . . whether that's a light, vegetable-packed dish, or a big ole' plate of something comforting.In this collection, there are plenty of plant-forward dishes like Chipotle Cheddar Corn Chowder and Spinach and Pesto-Stuffed Butternut Squash. Tieghan also shares flavor-packed family favorites like Pizza Pasta with Crispy Pepperoni Breadcrumbs, Crispy Carnitas Taquitos, and Spicy Pretzel Chicken Fingers. And to keep a smile on everyone's face, you'll find luscious desserts like Chocolate Olive Oil Cake and a Candied Lemon Tart, made with a focus on wholesome, less refined ingredients.Whether it's breakfast, lunch, snack time, dinner, or dessert . . . this book has tried and true recipes that will make you feel good about sharing them at your table.

    

    I share inspiring and educating resources, health tips and encouragement for a lighter footprint on the planet and compassion to the animals. No matter what point you are at on your journey this ebook can be a useful source for inspiration! All the recipes are 100% Vegan, gluten free, oil free, kid approved and are WHOLE FOODS focused. Compassionate vegan food feels good from the inside out. So you can make each recipe with love, knowing that with every meal you are choosing self love and love for others at the same time.

    Beautifully illustrated, this collection comes with an unbreakable, glittering Magic Spoon.

    Includes the New York Times bestselling titles Georgia Cooking in an Oklahoma Kitchen and Home Cooking with Trisha Yearwood

    Description:- The Skinnytaste Cookbook: Light on Calories, Big on Flavor Gina Homolka is America’s most trusted home cook when it comes to easy, flavorful recipes that are miraculously low-calorie and made from all-natural, easy-to-find ingredients. Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you’d swear are anything but. It only takes one look to see why people go crazy for Gina’s food: cheesy, creamy Fettuccini Alfredo with Chicken and Broccoli with only 420 calories per serving, breakfast dishes like Make-Ahead Western Omelet "Muffins" that truly fill you up until lunchtime, and sweets such as Double Chocolate Chip Walnut Cookies that are low in sugar and butter-free but still totally indulgent. Hidden Healing Powers Of Super & Whole Foods: plant based diet proven to prevent and reverse disease The human body, by design, is built to survive It knows to regenerate cells, to remove toxins and with its inbuilt immune system, to fight disease and illness.While the advance of medical science continues to grow, no medical practitioner or scientist will ever disagree that preventative medicine should always be the first step to a healthier life. Tasty & Healthy: F*ck That's Delicious: Healthier Versions of Your Fast Food Favourites: Comfort Food, Indian, Pizza, Burgers, Southern Style Chicken, ... & More. All Under 300, 400 & 500 Calories

    

    Taste of Home's 2004 Quick Cooking Annual Recipes! Every single rapid recipes from the past year!

    Whether you need to learn how to pack your first cooler or you’re looking for kid-friendly recipes to enjoy after a day spent outdoors, you’ll learn how to plan, prep, and cook as a family when you don’t have the comforts of a full kitchen.   Start out by learning how to build a fire easily at your campsite, or use the “sure-fire” guides for mastering any grill. With planning lists and prep steps for the recipes, you’ll quickly go from unpacking to firing up your first meal. The recipes inside include a wide variety of updated camp classics and dishes you’d never have thought to cook at camp. Cooking techniques range from live-fire roasting and foil-pack cooking to family-style dinners in the Dutch oven. (Yes, you can almost “set it and forget it” like a slow cooker if you know what you’re doing!) Chapters and recipes include:Breakfasts cover a whole range of options to start the day right, like Make-Ahead Granola, The Best Fluffy Pancakes (with topping bar!), Dutch Oven Coffee Cake, Skillet Biscuits, kid-friendly Frittata, Chilaquiles, and a Hash Brown Breakfast Burrito.Lunches and packables: If you’re camping, chances are the mid-day meal is fuel away from the campsite. (These ideas are also great for day trips and picnics!). Recipes feature a variety of handhelds such as Farmer’s Lunch Sandwiches and Chickpea Salad with Pitas as well as easy-to-eat salads and soups and a few trail mixes and snacks to eat by the handful.Dinners: Ah, the main event after a hard day of hiking, paddling, or whatever else floats your boat (or inner tube). Settle in with DIY Ramen Bowls, One-Pan Picadillo, Naan Pizzas, Italian Sausage Burgers, loaded Foil-Baked Sweet Potatoes, or a Skillet "Lasagna," among other options.Treats: Break out the S'mores Galores, but don’t stop there! Build a Banana Boat, fire up a Dutch Oven Strawberry Cake, or treat everyone to a Campfire Cobbler or Cracker Crust Pudding Pie.Of course, there’s nothing quite like waking up in the woods…unless you don’t know how to make camp coffee. Not to worry: tasty (and essential) beverages are included as well, from that rustic cowboy cup of caffeine to restorative fruit punches. There are even a few cocktails for the adults to enjoy by the fire a little later in the evening. No matter the size of your group or the time you have to spare, make your next adventure a delicious one!

    

    

    It took him all those years to figure out the cook he wanted to be: a cook who is true to his Persian heritage, a fresh-vegetable lover, a citrus superfan, and an always-hungry world traveler. In The Cook You Want to Be, Baraghani shows home cooks on how to hone their own cooking styles by teaching the techniques and unexpected flavor combinations that maximize flavor in minimal time. At Bon Appétit, Baraghani created a bevy of viral recipes—from Tahini Ranch to Fall-Apart Caramelized Cabbage—that became household staples. Here, he follows up with more umami-rich dishes, beautiful and restaurant-worthy meals (that take half the time), and well-known dishes recast in utterly delicious ways. Among his debut cookbook’s 100 recipes, new surefire hits include Caramelized Sweet Potatoes with Browned Butter Harissa; Sticky, Spicy Basil Shrimp; and Tangy Pomegranate-Chicken. Cooks will find inspiration to riff on, quick meals for hurried weeknights, condiments galore, and memorable meals to impress dinner guests. In essays throughout the book, Baraghani shares convictions (why everyone must make his beloved Persian egg dish, kuku sabzi) and lessons to live by (the importance of salting fish before cooking it). The Cook You Want to Be is a trove of go-to recipes and knowledge, stunning photographs, and delicious, simple home cooking for modern times.

    

    There are noodles, curries, rice dishes, tofu, salads, sides and sweets, all surprisingly easy to make and bursting with exciting flavours. Taking you from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a chard potato and coconut curry and a swede laksa; how to make Kimchi pancakes, delicious dairy free black dal, and chilli tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice-cream. Palestine on a Plate: There has been a huge surge of interest in Middle Eastern food in recent years but very few cookery books that focus on the food of Palestine. While many countries in the Middle East have dishes in common, each country has its own interpretation and style. "Palestine on a Plate" showcases the wide-ranging, vibrant and truly delicious dishes of this country and introduces the reader to traditional Palestinian methods, cooking styles and flavours. Furthermore it presents recipes from the Palestinian home, rather than those traditionally found in restaurants (such as those found in most books).

    

    Just over a year ago, Dana and Jacob Attias began filming cooking videos in their tiny Tel Aviv apartment. Since then, these Jewish cooking videos have reached over 100 million people worldwide, with viral hits such as Challah In A Bag, Libyan Mafrum, Apple Challah and many more. The goal of Jewlish is to show the world that Jewish food is more diverse than you could ever imagine, with recipes spanning the world and the ages. With Jewlish, it's easy to tap into Jewish history- and you might even find a creative new twist! After selling out it's first batch of cookbooks in less than a day, Jewlish is back, presenting more than 150 pages of Jewish food, including exclusive and never-before-seen recipes.

    Book by

    You'll find beautiful, full-color photographs and illustrations for quick & easy gifts, plus delicious recipes and holiday decorating ideas.

    All of the fantastic recipes come with serving and wine suggestions. This book is a pleasure to browse through as the reader learns about Maine's history and life through its indigenous foods.

    

    350 full-color photographs.

    The reader will discover page after colorful page of wonderful, kitchen-tested ways to create magnificent dishes.All of the recipes from the January through December issues of Food & Wine are here in one easy-to-use book. Photographs, wine recommendations, menu plans and tips from some of the world's finest chefs complete this comprehensive package. The recipes include hors d'oeuvres, first courses, salads, soups, main dishes, side dishes, desserts, and even sandwiches.

    The Japanese Country Cookbook offers a complete guide to the home-style foods of Japan, from sukiyaki to tempura and beyond. You will find scores of recipes simple, delicious and amazingly easy, with full instructions on preparation in you kitchen! Professional hints and specialties from the Minegei-Ya kitchen along with a full glossary of terms and ingredient list substitutions make The Japanese Country Cookbook unique!

    Written from her point of view as an Arab in diaspora, Reem takes readers on a journey through her Palestinian and Syrian roots, showing how her heritage has inspired her recipes for flatbreads, dips, snacks, platters to share, and more. With a section specializing in the breads of the Arab bakery, plus recipes for favourites such as Salatet Fattoush, Falafel Mahshi, Mujaddarra, and Hummus Bil Awarma, Arabiyya showcases the origins and evolution of Arab cuisine and opens up a whole new world of flavour. Alongside the tempting recipes, Reem shares stories of the power of Arab communities to turn hardship into brilliant, nourishing meals and any occasion into a celebratory feast. Reem then translates this spirit into her own work in California, creating restaurants that define hospitality at all levels. Yes, there are tender lamb dishes, piles of fresh loaves of bread, and perfectly cooked rice, but there is also food for thought about what it takes to create a more equitable society, where workers and people often at the margins are brought to the center. Reem's glorious dishes draw in readers and customers, but it is her infectious warmth that keeps them at the table. With gorgeous photography, original artwork, and transporting writing, Reem helps readers better understand the Arab diaspora and its global influence on food and culture. She then invites everyone to sit at a table where all are welcome.

    

    Presenting his dishes in an easy-to-use kitchen-friendly format, this series is for all those who love Gordon's food but don't want to blow the budget on a big glossy cookbook or haven't been lucky enough to receive one as a gift.

    I find that the only way to truly change your diet and lifestyle is to make sure that you're actually enjoying the food you're eating. This is why Mae and I are so passionate about creating recipes that are healthy, of course, but also FREAKING delicious!

    Sure to be a favorite, this cookbook contains informational sidebars with historical data on Dallas. Selected recipes offer options to give dishes a "Texas Twist" or a "Gourmet Flair."

    

    How do you bake your way to happiness? The answer is easy. You bake the wonderful recipes that have been tested especially for you by our wonderful food editor, Gilean Watts, and you follow the creative workbook reconstructions that have been formulated by our registered expert therapist, Marilyn Riesz. ----------------------------------------------- The therapies and associated recipes are: 1. How To Find Happiness (Melt Your Heart Blueberry Scones) 2. Nurture Your Body and Soul (Cream Cheese Swirl Brownies) 3. Being Present and Grounded (Apple Pie Muffins) 4. Shower Yourself With Love (Coconut Whipped Cream Cake With Fluffy Icing) 5. You Deserve Goodness (Rhubarb Pudding Cake) 6. Achieve The Success You Want (Never-Fail Fudge) 7. Love Your Body (Orange Cranberry Loaf) 8. Your Thoughts Are Your Friends (Butter Tart Squares) 9. Balance Your Moods (Almond Scotch Cookies) 10. Communicate Effectively (Best-Ever Lemon Pie) 11. Love Your Inner Child (Buttermilk Chocolate Cupcakes) 12. Enjoy Happy Relationships (Date Squares) 13. How To Manage Stress (Blueberry Coffee Cake) 14. Find Your Passion (Cranberry Pie With Orange Custard) 15. Get A Good Night’s Sleep (Classic Biscuits) -----------------------------------------------

    

    In these old books discover a 'taste' and culture of Vanishing America.

    "The Joy of Edith Bunker's Cooking"

    

    

    The magnificent structure redolent with history is out to capture the imagination of public. There has been a remarkable change in Amritsar during the last few years. An International airport and five star hotels have sprung up within the vicinity of the holy city. The dhabas and restaurants are trying to cope up with the massive influx of tourists, to taste and savour its exquisite dishes. The dhabas have retained their pristine glory which is so rustic, authentic with rugged charm.This book not only provides a ring side view of famous and celebrated dhabas but also helps readers with recipes of delicious and delectable preparations provided by the owners themselves.They have revealed their secrets of cooking which they had kept under wraps for all these years. It will set the culinary world on fire. You will be startled and amazed by the simplicity of their cooking methods. The recipes are explained in a step by step format, in a simple and lucid style. The medium of cooking is desi ghee, the elixir to satiate your stomach-without the tag 'desi ghee used here1 no dhaba can survive. Yet the food here is cheaper than elsewhere. It is wholesome and nutritious. It is sheer bliss!Even the sumptuous road side food is described in detail. Where to lay your hands on the famous warrian, papad, murabba, aam-papad and even the best tea in the city are listed in this volume.The book is an absolute must for tourists visiting Amritsar. It will open up new vistas into the fabulous world of Dhabas of Amritsar.

    Eastern pilafs, pulaos and biryanis, Creole jambalayas, Spanish paellas, Italian risottos and Egyptian kusheries are all examples of the delectable marriage of rice and a host of ingredients. Closer home, Chitranna, Milagu Jeeragam Saadham, Bhurji Chawar and a myriad regional Indian pulaos and rice dishes are testimony to the versatility of rice.

    Every single rapid recipe from the past year.

    The setup works like this: the two opinionated TV cooks confront different ingredients on each show, then make their way through to the finished dishes that make up a meal. The recipes reveal themselves along the way. What's most important here- and it shows up in the cookbook- is that there is no one way to cook. The point of the book isn't to follow recipes, but to cook from the suggestions. And Julia and Jacques have many, many suggestions when it comes to home cooking in the French style. And many tips, for that matter.On the other hand, sometimes you want some rules. And that's where Julia's The Way to Cook comes in. Julia blends classic techniques with common-sense American cooking for a wonderfully instructive volume. Once her master recipe is conquered, cooks can employ the techniques learned in a number of variations. We've put both books together for a terrific gift set that will thrill cooks- and particularly Julia Child fans- of every level. Give this to your sister-in-law and then wait for the dinner invitations to start rolling in.

    Step-by-step dough techniques to make hand-formed breads as well as in machine. Introduction to Bagels, Focaccia and Sweet Rolls.

    

    .

    Too busy to cook? Don’t know where to start? Can’t figure out how to keep everybody in your household happy at the dinner table? Karlene shares all her tricks and tips, from how to shop and stock a pantry, to step-by-step instructions for planning and cooking your week’s meals on a Sunday afternoon. Along the way, you’ll be reminded of the important role played in all our lives by the kitchen, the true heart of any home. It’s a place of nourishment and nurture, love and laughter, health and happiness. Can yours be a “kitchen for dancing”? With Karlene as your guide, yes – yes, it can!

    

    Published by Taste of Home Books, WI., 2010 (only date on copyright page).

    Celebrating with friends and family is one of the greatest joys, but entertaining can be downright terrifying. With this new recipe collection, Daisy Martinez gives you everything you need to make your life easy and your celebrations unforgettable.

     Created by registered dietitian and health expert Timaree Hagenburger, The Foodie Bar Way is an approach to meals and snacks that will keep everyone happy, and the refrigerator packed with vibrant whole foods and delicious plant-based options. You'll always have a choice, with more than 90 recipes and 30 Foodie Bars, including a Loaded Potato Bar, Mediterranean Fajita Bar, Pasta Bar and even an Oatmeal Cookie Bar. Think Forks Over Knives meets Chipotle with a sprinkle of The Flavor Bible! Real life is crazy, so flexibility is key! Experiment with different flavor combinations or stick to familiar favorites, but in a way that loves you back! Start with a Basic Bar or jump right to Raising the Bar, because you'll have plenty of options to accommodate insane schedules and keep the pickiest of eaters looking forward to the next meal! You'll love the special "Go-To Recipes" that work in multiple Foodie Bars and satisfy a variety of cravings. Whip up a feast for one or a whole party. Organizing an incredible potluck couldn't be easier! Whether you are a first time cook or professional chef, the simplicity and diversity of The Foodie Bar Way will draw you in. Ready to have fantastic food at your fingertips? Order your copy and prepare to savor every bite!

    

    

    You'll love the variety!500+ home-style recipes in all! You'll find appetizers, main dishes, sides, soups, salads, desserts and that's not all. You'll also find special chapters for quick dishes, mom's best meals, budget entrees, holidays, cooking light, potlucks, cooking for 1 or 2 and more! Every recipe is made with easy, everyday ingredients and includes simple, step-by-step instructions...plus prep and cook times. Hardcover, 320 pages. 8-3/8" x 11-1/8".

    Printed on wipe-clean glossy stock (on the remote chance that anything gets spilled).

    Adapted from original Greek family recipes, the author has exquisitely interpreted traditional dishes into recipes made from 100% raw, vegan ingredients. The Raw Greek explains how higher protions of fresh, raw fruit, vegetables, nuts and seeds, can decrease the risk of disease. They can also greatly diminish symptoms such as lethargy, fatigue, depression, obesity and help fight the effects of aging. The recipes are modeled to look and taste like your favourite Greek foods which are normally cooked, baked or deep-fried. When served raw they contain all the nutrients that are normally lost through cooking. The minerals and vitamins needed to increase health and vitality are preserved.

    In Diasporican, she shares over 90 recipes, some of which were passed down from her grandmother and mother—classics such as Tostones, Pernil, and Arroz con Gandules, as well as Pinchos with BBQ Guava Sauce, Rabbit Fricassee with Chayote, and Flan de Queso. In this visual record of Puerto Rican food, ingredients, and techniques, Illyanna traces the island’s flavour traditions to the Taino, Spanish, African, and even United States' cultures that created it. These dishes, shaped by geography, immigration, and colonization, reflect the ingenuity and diversity of their people. Filled with travel and food photography, Diasporican reveals how food connects us to family, history, conflict, and migration.

    Scientifically developed by ancient sages to nourish the body, the mind and the spirit itself, these palatable dishes, pure by nature, will increase one's life, purify one's existence and give strength, health, happiness and satisfaction.

    785 pages

    Trappey's & Sons canned foods, circa 1970 (estimated. It has a ZIP code so it's after 1963). Includes a short history of the sweet potato in the United States, and 40 sweet potato recipes.

    Through this first-of-its-kind cookbook, you will learn about science-backed health benefits of spices and find inspiration to use them in 100 simple, unexpected, and delicious ways for your entire family. Recipes include baby purées, smoothies, breakfast, lunchbox ideas, mains, desserts, snacks, sides, spiced remedies, spice blends, and condiments. Here ancient spices are your best medicine and there's no better place to enjoy them than around the family table.

    

    Food. Known to millions as a celebrity television chef, Mr. Food makes it easy and fun to cook great-tasting meals that don't take a lot of time. Bold, beautiful photos illustrate Mr. Food's favorite recipes, and each recipe includes kitchen secrets and handy tips. Readers will discover why Mr. Food's quick and easy directions, great recipes, and smart use of store-bought convenience products have earned him such a loyal and devoted following.With chapter headings like Party Hearty, Fancy Schmancy Dinners, and Cookie Jar Jubilee, who could resist this light-hearted approach to seriously tasty cooking?

    

    

    

    A collection of recipes for a variety of dishes based on such well-known tales as "The three bears," "Hansel and Gretel," and "Stone soup." Each recipe is introduced by a brief summary of the original tale.

    

    

    What is the Paleo diet, anyway? The easy answer is that the Paleo (short for Paleolithic) diet means learning how to eat more like our ancestors did. That involves avoiding the grains, refined sugars, dairy, salt, & processed foods that make up so much of the modern diet. Instead, following the Paleo diet means eating more of the meat, fish,fruits, vegetables, & nuts that our hunter-gatherer forbears did. Inside you will find: An introduction to the Paleo diet, including the science behind it; Easy-to-follow plans for changing your food-shopping habits & staying Paleo even when not eating at home; 150 delicious recipes using Paleo foods & cooking methods. If you're interested in losing weight, reducing your likeluhood of cardiovascular disease, or simply becoming healthier, then Paleo for Beginners is the book for you.

    

    Based on a single restriction - no processed ingredients - clean eating has struck a chord with former yo-yo dieters, foodies, & families alike because it makes sense, it's convenient, & fresh, whole foods taste unbelievably delicious. Inside this book you will find an introduction to the concept of clean eating & also tools like shopping lists & meal plans for integrating it into your every day routine. 28 Days of Clean Eating also includes 160 recipes, including dishes for every meal of the day plus snacks smoothies, & deserts. Before you know it, clean eating will become a flavorful & healthy way of life that you'll enjoy every day. Get started on 28 Days of Clean Eating today!

    My goal has been to create recipes that match a vibrant lifestyle for anyone who is looking to feel better, become healthier, or lose excess weight. These meals are filled with nutrition and vitality! The content in these pages will help you start your journey of self love, self care and ultimate health.

    

    

    With this book, you will soon develop the skills and confidence to prepare these and many other classics with ease.Williams-Sonoma Mastering "Frozen Desserts" offers a complete cooking course in a single volume. The opening pages describe the most popular types of frozen desserts to make at home, from ice cream, gelato, and sherbet to sorbet and granita. The basic recipes and key technique sequences illustrate dozens of indispensable culinary building blocks, such as caramelizing sugar and filling a pastry bag. Troubleshooting tips show how to avoid common mistakes, and how to fix them without having to start all over again.The recipes lead you step-by-step, with easy-to-read text and instructive photographs, through each stage of preparation for everything from simple ice creams and sorbets to complex tortes and plated desserts. The variations in each chapter encourage you to continue practicing your newfound skills, building your recipe repertory and your confidence at the same time. Finally, an illustrated guide to equipment and a glossary of ingredients will help you stock your kitchen with all the essentials.In these pages, you will find more than fifty classic recipes that tell you, in both pictures and words, how every dessert you make should look and taste from beginning to end. Whether you are an aspiring novice or an accomplished dessert maker, this book will help you fill your freezer with special endings for every occasion.

    Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information-how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. ABOUT THE DVD: The Fermentation Workshop with Sandor Katz (DVD) offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security. This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. The DVD includes: The history of fermentation and culturing Information about microorganisms and pre-digestion Demonstrations on making kefir and sauerkraut Tips on fermentation vessels and storage The truth about food safety (botulism, surface mold, and other fears de-mystified) And more

    In your hands is the definitive guide to eating in Portugal, revealing dried salt cod, luscious Serra cheese, spicy sausages, the best coffee in the world, egg yolk sweets and Portugal's local firewater, aguardente. There's a rich history to soak up, along with girth-stretching food and a warmth of hospitality that's unique to the Portuguese. So whet your appetite for knowledge and get ready to expand body and mind! the essential guide to the culture of food and drink in Portugal a guide to the mind-boggling variety of wine regions and types, including Madeira and port an exploration of the regional influences of Portuguese cuisine the definitive culinary dictionary, quick reference glossary and useful phrases for every food and drink occasion tantalizing photography and recipes

    

    Containing more than 200 recipes--all keyed by blood-type diet notations--in an easy-to-follow, 1-2-3 format, the cookbook provides guidelines and illustrations for the creation of a wide range of dishes, including bagels, biscuits, bread, calzones, pizza, and waffles. Beginning with an introduction to the ancient grain, the text examines spelt's heritage, composition, nutritional benefits, and appeal for those suffering from diabetes, food allergies, gluten intolerance, and other food sensitivities. A "Knead to Know" section presents tips on techniques for cooking and baking with spelt, such as how to measure and "fluff" the flour, gauge rising times and consistency of the dough, and test for readiness. Using the handy conversion tables, readers will also learn how to adapt their favorite recipes to substitute spelt for wheat. Nautilus 2007 Book Award Finalist A "go-to" cooking and baking guide, this reference demonstrates how to use whole-grain spelt in all its forms. Containing more than 200 recipes--all keyed by blood-type diet notations--in an easy-to-follow, 1-2-3 format, the cookbook provides guidelines and illustrations for the creation of a wide range of dishes, including bagels, biscuits, bread, calzones, pizza, and waffles. Beginning with an introduction to the ancient grain, the text examines spelt's heritage, composition, nutritional benefits, and appeal for those suffering from diabetes, food allergies, gluten intolerance, and other food sensitivities. A "Knead to Know" section presents tips on techniques for cooking and baking with spelt, such as how to measure and "fluff" the flour, gauge rising times and consistency of the dough, and test for readiness. Using the handy conversion tables, readers will also learn how to adapt their favorite recipes to substitute spelt for wheat.

    With large, full-color hardbound volumes on everything from Eastern Europe to the Middle East to the American South, this remarkable series is credited to this day with being central to America's awakening to the adventurous appeal of global cuisines. In notable opposition to the packaged and processed zero-value foods that were being marketed so vigorously to Americans, Foods of the World offered a call to action to investigate the folk foods of nations and regions where from-scratch cooking had persisted with pride for centuries or millennia. Each volume of Food of the World is really two gifts in one. Accompanying each volume is a separate spiral-bound Recipe Booklet that contains all of the book's recipes plus more. It is designed to be a working companion piece in the kitchen.

    With it, you can make big batch, crowd-pleasing dishes without any stress, and (quite often) in about half the time. Think: stretchy mac and cheese, barbeque pulled pork, beer braised beef nachos, crispy buffalo wings, queso, and even brownies. You'll be the hit at your next tailgate, party, or friendsgiving! Hungry yet? Get all of these insanely delicious recipes–plus more!–in this exciting new Instant Pot cookbook from the editors of Delish.

    We'll help you get back to vintage full-fat meals -- easy, satisfying, and healthy -- with Dinner Plans. “A delightfully useful way to get dinner on the table. Soothing watercolors and playful banter make Dinner Plans fun to read, but more than that, this terrific little book will help you put whole food fats back on the menu. These meals are simple, satisfying, and delicious.” —Nina Teicholz, author of New York Times bestseller, The Big Fat Surprise: Why Butter, Meat, & Cheese Belong in a Healthy Diet. “Eating healthy low-carb food is now officially simple. Using this book you can quickly prepare your favorite everyday low-carb dishes, with thousands of possible combinations. Brilliant!” —Andreas Eenfeldt, MD DietDoctor.com “In my nutrition practice, I always tell people who are new to real food to eat a dinner that “June Cleaver” (from Leave it to Beaver) would have served. A hunk of solid animal protein, a potato, sweet potato or other plant-based starch, and fill the rest of the plate with veggies. I can’t recommend this book enough. Vintage eating, full of high quality protein and real fats, is the answer!” —Diana Rodgers, RD SustainableDish.com

    

    Good ingredients. Uncomplicated food. That's what Si King and Dave Myers, AKA the Hairy Bikers, are known and loved for. Now the kings of comfort, and nation's favourite cooking duo, bring you everyday cooking at its best.For this book, Si and Dave have conducted a survey to ask you, their fans, what you all love to eat at home. You answered in your thousands, sharing so many great ideas for go-to dinners, puddings and bakes. Inspired by these, the Bikers have created 100 new tripled-tested recipes for easy and delicious ways to elevate these everyday family favourites into taste sensations.From hearty roasts to mouth-watering curries, speedy stir-fries to easy-to-cook pastas and pies, and irresistible puds and bakes, EVERYDAY WINNERS is packed full of ideas to make every meal memorable.Enjoy mega-satisfying recipes include Chicken Kiev Pasta Bake, Tex Mex Beef Chilli, Sausage Risotto and Lamb Kofta Vindaloo, or tempting puds like Pineapple & Rum Sticky Toffee Pudding and Cherry & Dark Chocolate Cheesecake. With each dish bursting with the Hairy Bikers' trademark big flavours, these are just some of the many tasty delights in this cracking new cookbook.It's time to mix things up in the kitchen, so get stuck in and add a little Bikers' magic to your cooking - whatever day it is!

    Exceptional food with beautiful photographs.

    As they explore their culinary heritage, these wise and fascinating men uncover more than 100 mouth-watering recipes, which are presented alongside some beautiful photography. Full of insight and reflections on the traditions and soul of Italian dining, this is an inspirational hardback.

    

    Cutting back on food waste continues to be one of the most effective ways we can combat climate change. But when recipes only call for a small portion of an ingredient, what do we do with the remainder? Alexis deBoschnek has the answer. Growing up, Alexis spent hours tending to her mother’s garden in the Catskill Mountains, coming back to the kitchen with apples, zucchinis, peas, and every herb under the sun. From slowly cooking tomatoes for sauce, drying fresh herbs, or infusing oil with the garden’s aromatics, to pickling cucumbers by the dozen, Alexis learned how to make every ingredient last. With To the Last Bite, she shares her lifetime of knowledge to ensure nothing goes to waste. Buy a whole chicken for Alexis’s juicy, delicious Spatchcock Paprika Chicken with Carrots and save the bones for a stock, which you can add to braised leeks with white wine and thyme. Her Greens Skillet Pie uses any herbs you haven’t gotten around to in the crisper drawer. All the recipes in this book are designed to use the entire ingredient to save you money and cut back on food waste. Packed with stories and strategies to help you choose your ingredients wisely and use them well, this cookbook teaches you how to cook creatively, resourcefully, and, most importantly, deliciously.