Wanna make your mouth water and your hips happy? Try family-pleasing recipes like Lord of the Wings, Darth Tater, and Salmon Cowell!EatLip-smackin', three-cheese lasagna! Mouthwatering, juicy beef burgers! Tanatalizing Thai chicken pizza! Sinfully delicious double-chocolate cheesecake! Who says healthy eating has to be tasteless, unappealing, and boring? No weigh! With Eat, Shrink & Be Merry!, you'll enjoy 150 delectable, super-satisfying recipes for all of your favorite foods - without all the fat!ShrinkForget the fads to lose the flab! Our common-sense strategies and bite sized chunks of valuable, up-to-date nutritional advice will debunk the myths, clear up misconceptions, and get you on the right track to a healthier lifestyle. With Eat, Shrink & Be Merry!, you'll learn how to eat instead of diet!Be MerryLaugh your way to good health with over 200 zany cartoons, loads of super-corny jokes and puns, heaps of interesting and entertaining food lore, and oodles of food tips and trivia. With Eat, Shrink & Be Merry!, you'll fight fat and have fun doing it.

    Diana Abu-Jaber weaves the story of her life in upstate New York and in Jordan around vividly remembered meals: everything from Lake Ontario shish kabob cookouts with her Arab-American cousins to goat stew feasts under a Bedouin tent in the desert. These sensuously evoked meals, in turn, illuminate the two cultures of Diana's childhood—American and Jordanian—and the richness and difficulty of straddling both. They also bring her wonderfully eccentric family to life, most memorably her imperious American grandmother and her impractical, hotheaded, displaced immigrant father, who, like many an immigrant before him, cooked to remember the place he came from and to pass that connection on to his children.As she does in her fiction, Diana draws us in with her exquisite insight and compassion, and with her amazing talent for describing food and the myriad pleasures and adventures associated with cooking and eating. Each chapter contains mouthwatering recipes for many of the dishes described, from her Middle Eastern grandmother's Mad Genius Knaffea to her American grandmother's Easy Roast Beef, to her aunt Aya's Poetic Baklava. The Language of Baklava gives us the chance not only to grow up alongside Diana, but also to share meals with her every step of the way—unforgettable feasts that teach her, and us, as much about identity, love, and family as they do about food.

    Yet this region – which historians say has suffered more battles and wars than any other place on earth – is also the birthplace of one thing the entire world equates with good times, friendship and celebration: champagne.Champagne is the story of the world's favourite wine. It tells how a sparkling beverage that became the toast of society during the Belle Epoque emerged after World War I as a global icon of fine taste and good living. The book celebrates the gutsy, larger–than–life characters whose proud determination nurtured and preserved the land and its grapes throughout centuries of conflict.

    An annual compilation of the 6 issues of Cook's Illustrated published in 2005, bound into a hardcover reference.

    She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the biggest restaurant town in the world--a charge she took very seriously, taking on the guise of a series of eccentric personalities. In Garlic and Sapphires, Reichl reveals the comic absurdity, artifice, and excellence to be found in the sumptuously appointed stages of the epicurean world and gives us--along with some of her favorite recipes and reviews--her remarkable reflections on how one's outer appearance can influence one's inner character, expectations, and appetites, not to mention the quality of service one receives.

    Pairing delectable, authentic recipes with personal recollections and details on Korean traditions, Eating Korean offers an accessible and tempting introduction to the fresh and flavorful world of Korean cooking. "Cecilia's stories remind me of my childhood. You can picture everyday Korean life while reading this book. The recipes keep Korean traditions well, yet are easy to follow. This is the best Korean cookbook published in English."--Sejung Kim, Media/PR Manager, Korean Cultural Center "Eating Korean contains not just recipes, but charming sketches of Korean life that bring this delicious, healthful cuisine to life. The recipes are so clear and simple, I'll use them often."--Barbara Hansen, and James Beard Award-winning author

    In this collection of Susan's favorites, readers and cooks will learn the tricks and tips of entertaining like the French, get clear instruction on the basics of French cooking, and be introduced to the new and exciting array of multicultural cuisines that are rapidly entering the realm of classic French. You will meet Susan's inspirations, from neighbors in her small town to starred chefs, as they share their own home recipes, which have become standard fare on Susan's own table.Susan invites the busy home cook to relax, unwind, and enjoy the tastes, textures, and aromas of simple yet often sophisticated French fare. The book is filled with contemporary recipes, such as Tuna with Ginger Yogurt Sauce and Cilantro Coulis, Spiced Fish Fillet in Parchment Paper, Skate with Potato Puree; classics, such as Soupe au Pistou, Coq au Vin, Pot-au-Feu, and Quiche Lorraine; and cross-cultural dishes, such as Chorba (Algerian Ramadan soup), Chicken Soup with Tamarind, and Lamb and Dried Plum Tagine with Toasted Almonds. What sets apart all of these recipes, from the contemporary to the classic, is Susan's clear presentation, which makes them so easily accessible.Susan's food, along with her warm hospitality, puts people at ease and makes them feel as if they are honored guests or members of Susan's own family.

    Since opening in 2002, internationally acclaimed musician Moby and his partner Kelly Tisdale have made Teany a home base for all things Moby—a hipster hangout, chic contemporary tea shop, and host to political and charity events.With Teany Book, Moby and Kelly distill Teany into an idiosyncratic yet functional gift book that will teach the art of making Teany’s special lavender iced tea and creating nosh-worthy vegan lunches that even carnivores will enjoy, while also functioning as a popular history of the Lower East Side. In addition to instructions on how to become a true tea connoisseur and vegan chef du jour, Teany Book includes witty vignettes on Teany’s history, anecdotes from Moby and Kelly, and tea-based health and beauty tips, such as how to cure a hangover with green tea. At once a unique glance at the culture of downtown New York and a quirky cookbook highlighting a nutritious and beneficial diet, Teany Book is a perfect purchase for tea fans, foodies, and hipsters alike.

    In every recipe-gathered from cultures around the world in which good eating is a way of life-Simonds gives us dishes that are both irresistible and have a positive effect on one's well-being. For example:-Cardamom, a key digestive, subtly seasons her Steamed Asparagus with Cardamom Butter.-Cinnamon, which strengthens the heart and alleviates nervous tension, adds spice to her Fragrant Cinnamon Pork with Sweet Potatoes.-Basil has long been used as a healing salve and in teas. So who wouldn't feel rejuvenated by a delicious bowlful of Sun-Dried Tomato Soup with Fresh Basil?-Peanuts, which fortify the immune system and lower cholesterol, provide a tasty, crunchy accent in Sichuan Kung Pao Chicken.-Mint, which has many healing properties, from taming muscle spasms to dissolving gallstones, can be relished in Minty Snap Peas accompanying Pan-Roasted Salmon or in a Pineapple Salsa served with Jerk Pork Cutlets.-And peaches give us vitamin C, beta carotene, and fiber. So enjoy them in a wonderful Gingery Peach-a-Berry Cobbler.To help us understand what part these health-restoring foods can play in our lives, Simonds peppers Spices of Life with lively interviews with a variety of experts, including Dr. Jim Duke, who offers anti-aging advice from his Herbal Farmacy; Dr. Andrew Weil, who discusses his latest nutritional findings; and Dr. U. K. Krishna, who explains basic Ayurvedic practices for healthy living. And more.With its delicious, easy-to-prepare recipes and concise health information, this delightful book opens up a whole new world of tastes for us to enjoy every day and to share with family and friends.

    This volume explores where to find wonderful artisanal cheeses and locally brewed ales; the best markets, delicatessens, bakeries, and specialty merchants; and describes London's most celebrated chefs and restaurants.

    In this volume from our Foods of the World series, you'll sample the culinary delights of New Orleans with the insight of a true local as you explore the city's fabled markets, cafes, bars and restaurants. More than 45 recipes, all accompanied by evocative color photography, highlight the enticing flavors of the Big Easy's many colorful neighborhoods. You'll learn the secrets to preparing authentic gumbo, jambalaya, beignets and much more. Dozens of stories bring the recipes to life, offering an unforgettable look at the city's trademark dishes and the intriguing locales in which you'll find them. Also included are informative "best of" features, maps and a glossary. Hardcover, 192 pages.

    Laugh-out-loud funny and salt-of-the-earth wise, celebrated journalist and producer Linda Ellerbee leads us on a gastronomic journey from Italy to Afghanistan, Mexico to Massachusetts, with some very entertaining detours along the way-plus photos and recipes.

    For optimum protection against heart disease, cancer, diabetes, and other chronic diseases, we also need an abundance of micronutrients. How to make sure we get enough of these vital micronutrients-and how to prepare them easily and deliciously-is what Dana Jacobi shows us in 12 Best Foods Cookbook.After identifying the 12 foods containing the most potent micronutrients-broccoli, black beans, tomatoes, salmon, soy, sweet potatoes, oats, onions, blueberries, walnuts, spinach, and chocolate-Jacobi provides over 200 fabulous, remarkably varied recipes starring these ingredients. From appetizers and sandwiches to sides and smoothies, from Salmon and Creamed Corn Chowder to a stir-fry of Asparagus, Red Pepper and Curried Tofu, the recipes in this book prove that a diet rich in all the micronutrients science has shown to be indispensable to our well-being can be a parade of delectable dishes. And, since chocolate is the most powerful antioxidant food, The Ultimate Bittersweet Brownies is one of the sweet treats that will satisfy the yearnings of health-conscious eaters and passionate chocoholics alike.

    Dining at Monticello: In Good Taste and Abundance combines recipes, background essays, and lush illustrations to provide an inviting view of the renowned hospitality offered at Thomas Jefferson's table.Ten introductory essays by Monticello scholars and by outside experts illuminate all areas of food and drink at Jefferson's home, ranging from the groceries and wine imported from Europe, to the restored kitchen at Monticello, to the African Americans who participated in this rich food culture at every stage. Following these essays are seventy-five recipes found in the family manuscripts, some written in Jefferson's own hand.Updated by Damon Lee Fowler, author of Classical Southern Cooking, the recipes are authentic to the period yet accessible to the home cook. Filled with anecdotes, recipes, solid information, and beautiful color photography, this book satisfied both hunger and curiosity.

    Sohn's classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia's food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festiv

    The "dance of spices" refers to the complex, subtle layering of flavors that is at the base of all Indian cooking. This definitive cookbook showcases the wonderful diversity of new Indian cuisine with 238 recipes: fragrant basmatis and rice pilafs; rich, soothing dishes like Chicken Korma; exotic dishes like Fennel-Scented Kashmir Lamb; tongue-teasing chutneys and relishes; side dishes like Velvety Mango Paneer; and sweet confections, all of which can be made with ease at home. Special chapters are devoted to subjects not fully explored in other books, such as tandoor barbecue, chaats–the savory street snacks of India–and popular flatbreads.Laxmi Hiremath (San Ramon, CA), born in the South of India, has taught Indian cooking in the United States for more than a decade and is one of the San Francisco Chronicle’s most popular food writers. Her articles and recipes have appeared in such publications as Gourmet, Bon Appétit, and Fine Cooking.