I adore breakfast. I love lunch! But dinnertime definitely tops them all. It’s the time of day when we reunite with our sweeties, our kids, our friends, our parents . . . and catch up on the events of the day over something mouthwatering and delicious. Dinnertime anchors us, nourishes us, and reassures us. It’s the greatest meal of the day! The Pioneer Woman Cooks: Dinnertime is a beloved collection of all the scrumptious supper recipes that make their way through my kitchen in regular rotation, from main dish salads to satisfying soups to hearty casseroles to comfort food classics . . . and everything in between. I lay out all the different ways I tackle dinner in my house, from super-quick 16-Minute Meals to make-ahead Freezer Food to irresistible pastas and a bundle of brand-new favorites of my crew.You’ll want to immediately dive into surefire hits like Tomato Soup with Parmesan Croutons, Buffalo Chicken Salad, Baked Ziti, and Shrimp Scampi. But just wait till you try the Cashew Chicken, French Dip Sandwiches, Chicken Marsala, and Beef Stroganoff. And don’t even get me started on the Tomato Tart, Chicken with Mustard Cream Sauce, and Pan-Fried Pork Chops. You’ll have a very tough time deciding on a favorite!To take away the guesswork, I made sure to include all the step-by-step recipe photos I love to share, and I packed as much deliciousness into each chapter as possible. My hope is that you will turn to this book regularly to solve your dinnertime dilemmas, and that you will use these recipes to feed your family time and time again. The more stains, smudges, and smears on the pages, the better!Enjoy dinnertime in your household, friends!

    She whips up airy sponges and scrumptious scones, while her customers enjoy the lovely blossoms and gorgeous blooms. Looking after the cake shop, the garden and her cantankerous mother means Fay is always busy but she accepts her responsibilities because if she doesn't do all this, who will? Then Danny Wilde walks into her life and makes Fay question every decision she's ever made. When a sudden tragedy strikes, Fay's entire world is thrown off balance even further and she doesn't know which way to turn. Can Fay find the strength to make a life-changing decision - even if it means giving up the thing she loves the most? Life, love and family are about to collide in The Cake Shop in the Garden.

    She discovered her love of French food while stationed in Paris and enrolled in Le Cordon Bleu cooking school after her service. Child knew that Americans would love French food as much as she did, so she wrote Mastering the Art of French Cooking in 1961. The book was a success and the public wanted more. America fell in love with Julia Child. Her TV show, The French Chef, premiered in 1963 and brought the bubbling and lovable chef into millions of homes. Find out more about this beloved chef, author, and TV personality in Who Was Julia Child?

    . ." Whatever the occasion, food-in the making and the eating-should always be pleasurable. Simply Nigella taps into the rhythms of our cooking lives, with recipes that are uncomplicated, relaxed, and yet always satisfying.From quick and calm workday dinners (Miso Salmon; Cauliflower & Cashew Nut Curry) to stress-free ideas when feeding a crowd (Chicken Traybake with Bitter Orange & Fennel) to the instant joy of bowlfood for cozy nights on the sofa (Thai Noodles with Cinnamon and Shrimp), here is food guaranteed to make everyone feel good.Whether you need to create some breathing space at the end of a long week (Beef Chili with Black Beans), indulge in a sweet treat (Lemon Pavlova; Chocolate Chip Cookie Dough Pots) or wake up to a strength-giving breakfast (Toasty Olive Oil Granola), Nigella's new cookbook is filled with recipes destined to become firm favorites.Simply Nigella is the perfect antidote to our busy lives: a calm and glad celebration of food to soothe and uplift.

      At 28, Jessica Fechtor was happily immersed in graduate school and her young marriage, and thinking about starting a family. Then one day, she went for a run and an aneurysm burst in her brain. She nearly died. She lost her sense of smell, the sight in her left eye, and was forced to the sidelines of the life she loved. Jessica’s journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking and baking. Written with intelligence, humor, and warmth, Stir is a heartfelt examination of what it means to nourish and be nourished."  Woven throughout the narrative are 27 recipes for dishes that comfort and delight. For readers of M.F.K.Fisher, Molly Wizenberg, and Tamar Adler, as well as Oliver Sacks, Jill Bolte Taylor, and Susannah Cahalan, Stir is sure to inspire, and send you straight to the kitchen

    Who needs store-bought when baking things at home is so gratifying? In this follow-up to their smash-hit first book, the Days share ways to lovingly craft not only desserts, but also breakfast pastries, breads, pizza, and condiments. The book features more than 100 new recipes, including some of the bakery's most requested treats, such as Star Brownies and the Cakette Party Cake, as well as savories like Chive Parmigiano-Reggiano Popovers and Rosemary Focaccia. Cheryl and Griff share their baking techniques and also show readers how to put together whimsical decorations, like a marshmallow chandelier and a best-in-show banner. With pure delight woven throughout the pages, Back in the Day Bakery Made with Love is sure to please Cheryl and Griff's fans nationwide.

    The world has failed Syria’s refugees and some of the world’s wealthiest countries have turned their backs on this humanitarian disaster. Syria’s neighbors—Lebanon, Jordan, Turkey, and Iraq—have together absorbed more that 3.8 million refugees. The need for food relief is great and growing. Acclaimed chefs and cookbook authors the world over have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Each has contributed a recipe to this beautifully illustrated cookbook of delicious soups from around the world. Contributors include: Alice Waters, Paula Wolfert, Claudia Roden, Chef Greg Maalouf, Chef Alexis Coquelet, Chef Chris Borunda, Chef Alexandra Stratou, Necibe Dogru, Aglaia Kremenzi, and many others. - Celebrity chefs contribute favorite recipes to help feed Syrian refugees - Fabulous soups from around the world—from hearty winter warmers to chilled summer soups - Easy-to-follow instructions with stunning color photos throughout - Recipes made with no-fuss ingredients found in your local supermarket. All profits from the sales of the cookbook will be donated to help fund food relief efforts through various nonprofit organizations. Most Syrians hope that one day they will be able to return to their country and rebuild their lives. For now, though, what we can do is listen to their pleas. Be part of this vital work of saving lives and help us deliver essential food items to the displaced refugees.

    WhiteHeat is one such book. Since it w as originally produced in 1990, it has gone on to becomeone of the most enduring classic cook books of our time. With its unique blend of outspokenopinion, recipes, and dramatic photographs, White Heat captures the magic and spirit ofMarco Pierre White in the heat of his kitchen. Marco Pierre White, the original 'enfant terrible', has earned his place in British culinaryhistory as much for his strong temperament as for his unique talent as a chef. Theyoungest chef ever to earn three Michelin stars, he has become not only a star chef ofinternational renown and food icon of our time, but also a multimillionaire entrepreneur. White Heat has combined sales of over 75,000 copies since first publication in 1990This immensely influential cookbook is regarded by many chefs and foodies as one of the greatest cookbooks of all timeFeatures 73 recipes and reportage from behind the scenes in Marco's kitchen, illustrated with iconic photographs by Bob Carlos Clarke'White Heat is an edifying read ... a book that breaks new ground.' - Time Out'Wonderfully illustrated with photographs by Bob Carlos Clarke...this will sit equally wellon your coffee table or kitchen worktop.' - GQ 'Amazingly religious experience' - Anthony Bourdain'White Heat is as unlike any previously published cook book as Marco is unlike any run of-the-mill chef.' - Sunday Telegraph

    No longer just a building block for soups and sauces, bone broths are now being embraced for their innumerable health benefits, from cultivating a healthier gut to greater resistance to colds and other illnesses.  In Brodo, Marco shares the recipes for his flavorful, nutritious broths and shows how to serve them year round as well as incorporate them into recipes and as a daily health practice.  Perfect for stirring into a broth bowl or a pot of risotto, as a more gentle, supportive alternative to the afternoon caffeine fix, and an immunity and health booster any time, the homey bone broths in Brodo should be a part of every well-stocked pantry.

    —from the Introduction Start where you are. Feed yourself. Do your best, and then let go. Be helpful.  Slow down. Don’t be afraid of food. Alana Chernila has these phrases taped to her fridge, and they are guiding principles helping her to stay present in her kitchen. They also provide the framework for her second book. In The Homemade Kitchen she exalts the beautiful imperfections of food made at home and extends the lessons of cooking through both the quotidian and extraordinary moments of the day. Alana sees cooking as an opportunity to live consciously, not just as a means to an end. Written as much for the reader as the cook, The Homemade Kitchen covers a globe’s worth of flavors and includes new staples (what Alana is known for) such as chèvre, tofu, kefir, kimchi, preserved lemons, along with recipes and ideas for using them. Here, too, are dishes you’ll be inspired to try and that you will make again and again until they become your own family recipes, such as Broccoli Raab with Cheddar Polenta, a flavor-forward lunch for one; Roasted Red Pepper Corn Chowder, “late summer in a bowl”; Stuffed Winter Squash, rich with leeks, chorizo, apples, and grains; Braised Lamb Shanks that are tucked into the oven in the late afternoon and not touched again until dinner; Corn and Nectarine Salad showered with torn basil; perfect share-fare Sesame Noodles; Asparagus Carbonara, the easiest weeknight dinner ever; and sweet and savory treats such as Popovers, Cinnamon Swirl Bread, Summer Trifle made with homemade pound cake and whatever berries are ripest, and Rhubarb Snacking Cake. In this follow-up to Alana’s wildly successful debut, The Homemade Pantry, she once again proves herself to be the truest and least judgmental friend a home cook could want.

    Now he'll change the way you make--and think about--tacos forever.    TACOS is a deep dive into the art and craft of one of Mexico's greatest culinary exports. We start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next we master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally we explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds.    But TACOS is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.From the Hardcover edition.

    Make all the most popular cookies, snack cakes, and crackers you've been missing—from Thin Mints(R) Girl Scout Cookies(R) and Hostess(R) Twinkies(R) to Keebler(R) Club(R) Crackers and Kellogg's(R) Pop-Tarts(R) Toaster Pastries—in your own kitchen with ease.With 100 recipes for everything from cookies, brownies, snack cakes, and pies to buttery crackers, cheese crackers, pretzel rods, candy bars, and licorice—along with helpful tips and tricks for easy prep, extensive information on ingredients and substitutions, and basic recipes for homemade flour blends—Gluten-Free Classic Snacks will help you to bring back all the flavors and fun or the treats you remember.

    Besh Big Easy will feature all new recipes and easy dishes, published in a refreshing new flexibound format and accessible to cooks everywhere. Much has changed since Besh wrote his bestselling My New Orleans in 2009. His restaurant empire has grown from two to twelve acclaimed eateries, from the highly praised Restaurant August to the just opened farm-to-table taqueria, Johnny Sanchez. John's television career has blossomed as well. He’s become known to millions as host of two national public television cooking shows based on his books and of Hungry Investors on Spike TV. Besh Big Easy is dedicated to accessibility in home cooking and Orleans cuisine. "There's no reason a good jambalaya needs two dozen ingredients," John says. In this book, jambalaya has less than ten, but sacrifices nothing in the way of flavor and even offers exciting yet simple substitutions. With 101 original, personal recipes such as Mr. Sam’s Stuffed Crabs, Duck Camp Shrimp & Grits, and Silver Queen Corn Pudding, Besh Big Easy is chock-full of the vivid personality and Louisiana flavor that has made John Besh such a popular American culinary icon. Happy eating!

    This latest addition to the crazy popular Weird but True series serves up tons more zany fun, focused totally on the subject of food!  Step up to the plate to get 100 percent new content, with 300 more of the amazing facts plus photos that kids just can't get enough of.

    Whether quick-and-easy, imaginative show-stoppers, special occasion, holiday-themed or adorably cute and kid-friendly, this new Six Sisters' Stuff cookbook features 110 scrumptious homemade dessert recipes, covering every sweet tooth craving. Step-by-step instructions make it easy to create delicious and imaginative confections using pantry staples including: Mississippi Mud Brownies, Homemade Twix Bars, Nutella Cheesecake, Key Lime Cupcakes, Samoas Popcorn and includes a chapter on super-fast no-bake treats like Mini Peanut Butter Cup Trifles.  Sweets & Treats with Six Sisters' Stuff  also features imaginative ways to share and showcase your homemade confections including: Ways to Package Treats, Dessert Traditions, Desserts Kids Can Make, and Companion Dessert Craft Projects.

    Eating Rome, based on her popular blog Elizabeth Minchilli in Rome, is her homage to the city that feeds her, literally and figuratively. Her story is a personal, quirky and deliciously entertaining look at some of the city's monuments to food culture. Join her as she takes you on a stroll through her favorite open air markets; stop by the best gelato shops; order plates full of carbonara and finish the day with a brilliant red Negroni. Coffee, pizza, artichokes and grappa are starting points for mouth-watering stories about this ancient city. Illustrated with Minchilli's beautiful full-color photos and enriched with her favorite recipes for Roman classics like vignarola, carciofi alla romana and carbonara, Eating Rome is the book that you want if you are planning your first trip to Rome or if you have been to Rome a dozen times. And even if you just want to spend a few hours armchair traveling, Elizabeth Minchilli is the person you want by your side.

    Women thirty and older who wish to conceive naturally are often told it is a "bit too late" for easy conception, or they are forced to turn to invasive, expensive treatments. But there is a better way! With How to Concieve Naturally: And Have a Healthy Pregnancy After 30 readers will discover that it's possible to have a healthy pregnancy in your thirties or early forties. Experts Christa Orecchio and Willow Buckley share their vast knowledge of holistic health, nutrition, and fertility in this powerful program that has helped thousands of women conceive naturally and quickly. From a 12-week preconception fertility detox to a postpartum plan to rebalance hormones, this book empowers women to take charge of their fertility at any age. Orecchio and Buckley present the most current research in nutrition and homeopathy to equip women with the wide-ranging knowledge they'll need on each step of the journey to having a baby naturally, from preconception to postpartum.

    By bombarding your body with a sea of nutrients and a range of delicious flavors, your skin will glow, your hair will shine, your stress levels will decrease, and you'll feel full of energy. This is what the Detox Kitchen philosophy is all about: fresh, bright, delicious, and nutritious food that will leave you radiant with health.Using mouthwatering flavor combinations and an encyclopedic knowledge of ingredients, founder and chef Lily Simpson and nutritionist Rob Hobson have created two hundred carefully tailored recipes and a variety of meal plans to bring you this ultimate, comprehensive bible of detox food--all wheat-, dairy-, and sugar-free. Whether you'd like a weekend plan to nurture your body after a demanding week or a seven-day regime to improve your skin, boost your energy levels, or gain relief from a health condition, the book will allow you to "eat yourself well" and shuffle this treasury of recipes to suit your needs.The vibrant dishes are inspired by Lily's worldwide travels, and include Beetroot Falafel, Avocado Smash; Pad Thai with Brown Rice Noodles; Sesame Seed Cookies; Butterbean Mash; Pinto Bean Chilli; Pineapple Carpaccio Coconut Clouds; and Apricot and Ginger Jam.With beautiful photography and a striking design, The Detox Kitchen Bible is the definitive guide to eating your way to a healthy glow.

        The bowl is a perfect vessel in which to create simple, delicious, and healthy meals. When gathered together in a single dish, lean proteins, greens, vegetables, and whole grains nestle against each other in a unique marriage of flavor and texture. This is how Sara Forte, beloved food blogger and author of the James Beard Award–nominated book The Sprouted Kitchen, cooks every day—creating sumptuous recipes colorful enough to serve guests, simple enough to eat with a spoon while sitting on the couch, and in amounts plentiful enough to have easy leftovers for lunch the next day. In this visually stunning collection that reflects a new and healthier approach to quick and easy cooking, Sara offers delicious, produce-forward recipes for every meal, such as Golden Quinoa and Butternut Breakfast Bowl; Spring Noodles with Artichokes, Pecorino, and Charred Lemons; Turkey Meatballs in Tomato Sauce; and Cocoa Nib Pavlovas with Mixed Berries.

    The number of brands grows every day and bartenders - and consumers - are now beginning to re-examine gin as a quality base spirit for drinks both simple and complex.Now, with more brands available than ever before, it is the time to set out what makes gin special, what its flavors are and how to get the most out of the brands you buy. With this book as your guide, discover:How gin is madeWhat a botanical is and how they impact a gin's flavorWhat the difference between Dutch, London, Scottish, Spanish and American gins isHow you drink them to maximize your pleasureWhether there is life beyond the gin & tonic (yes!)The body of the book covers 120 gins which Dave has tested four ways - with tonic, with lemonade, in a negroni and in a martini - and then scored. In addition, each gin is categorized according to an ingenious flavor camp system, which highlights its core properties and allows you to understand how you can best drink it, and therefore enjoy it.

    Buon appetite!' - Jamie OliverWhatever your ability in the kitchen, pasta is often a staple mid-week supper. This book will help to re-vamp your repertoire. It's full of delicious, simple, seasonal recipes such as:- Wild Rocket & Pecorino Orecchiette- Summer Vegetable Cappellacci- Autumnal Wild Mushroom Tagliatelle - Wintery Game Ragu- Gennaro's take on classic favourites such as Carbonara and Bolognese.If you really want to be adventurous, there is always the option to learn about making pasta from scratch, but the recipes are equally tasty with dried pasta.

    Through recipes, yarns, archival photos, and sumptuous visuals, it tells the story of five generations of Orton storekeepers, while featuring fresh-from-the-farm cooking that imbues the cuisine of the present with the best of the past. Approximately 120 updated and original family recipes evoke memories, conveying all the hominess of the catalogue, but also appeal to the modern tastes of contemporary cooks. The book also features sidebars of Vermont history and more than 200 photographs, both black-and-white archival and four-color photographs, the latter taken especially for the book.

    Her food is a joy - she makes incredible Indian food really achievable at home. A fantastic Indian cookbook.' Yotam Ottolenghi: 'Reading Maunika's book feels as though you're actually sitting in an Indian family kitchen, sharing stories and recipes. I've been inspired by her to make my own paneer and to play with pickled watermelon rind. Delightful!' Growing up in Mumbai, Maunika Gowardhan learned the secrets of home cooking, Indian-style. Now living in the UK, Maunika is often asked, 'what do Indians cook on a day to day basis?' And, 'how is it that you can rustle up a curry for an everyday meal when you're so busy?' The answer is in chapters of this book. Hungry include recipes made from easy-to-find ingredients for when you're starving and short of time. And Lazy contains recipes for when you want something a bit slower, a bit comforting, but still straightforward. Indian food is also about feasting, so when you have the luxury of time and want to put some real love into a meal at the weekend, you can turn to Indulgent, or when you have friends and family coming over then Celebratory is the chapter for you.Whatever your mood, Indian Kitchen will inspire you to add Indian cooking into your weekly menu.

    And there are really only three things that Blue Bloods-and everyone else-need to make a successful family dinner: family, love and food. Bring the first two to the table and The Blue Bloods Cookbook will provide the third!Bridget Moynahan, the show's star, invites you to partake in that sacred family ritual, offering food lovers more than 100 delectable recipes and bringing you Irish/Italian comfort food that will make you feel right at home, including:-Clam Chowder (Manhattan, of course!)-Arthur Avenue Spaghetti and Meatballs-Chicken Francese-Pizza, Reagan Style-Standing Rib Roast with Cippolini Onion Sauce-Cheesecake with NYPD Blue ToppingJust as there is a chair around the table for every family member, there is a recipe in this cookbook sure to make any eater happy to be home again. Hearty and soulful, The Blue Bloods Cookbook will make you say, "Amen, now pass the potatoes!"

    In fact Poppy Wellesley is very rich, so when her fortunes change from riches to rags Poppy has to start a whole new life. Put yourself in her Guccis as she swaps her penthouse apartment for a run-down houseboat on Regent’s Canal. Meet her dippy friend Chelsea, the infamous Jack Diamond (see The Dog’s Bollocks) and her hunky boat neighbour, Taylor. Will Poppy hold on to her millionaire fiancé or will Pug-face Pandora steal him from her? Can she avoid the advances from Balls (Lord Balthazar Wyndham-Price) or does she find true love on the canal? Fudge Berries and Frogs’ Knickers is a romantic comedy roller coaster ride that will put a smile on your face and a cheer in your heart.

    This novella is 63 pages long. Love, honor, and obey. Tasha’s made a vow to do the first two, but the third doesn’t come quite so easily… Kole’s away in Fiji on a photo shoot, and Tasha’s home alone. She’s worried he’s tempted by the models in skimpy bikinis. Kole’s determined to convince her that now they’re married he doesn’t need anyone else. He suggests they indulge in some Skype sex, but Tasha’s nervous about performing. Can she overcome her insecurities enough to do as she’s told? This Taster sexy novella features the couple from Treat with Caution (Treats to Tempt You #1), as well as the friends from the other books in the series. In the Treats timeline, this novella comes after Book 5. However, it’s a fun and sexy complete story that you can enjoy even if you haven’t read the other Treats books. Warning: It’s extremely hot and sultry. And so is the weather. Adults only. The Treats to Tempt You series follows the stories of a group of friends who own a chocolate and coffee shop in Doubtless Bay in the sub-tropical Northland of New Zealand, and the men they fall in love with. The series runs as follows: Novels (also available in the Five Treats to Tempt You Bundle) 1: Treat with Caution (Tasha and Kole) 2: Treat her Right (Maisey and Joss) 3: A Rare Treat (Elle and Stuart) 4: Trick or Treat (Fox and Caitlin) 5: A Festive Treat (Skye and Owen) Tasters 6: A Taste of Things to Come (Tasha and Kole)

    As in any romance, there are moments of great heartache and unbelievable happiness; betrayals and breakups; and, of course, intimacy. The essays in this book show how food affects all the areas of our lives: family, friends, love, culture, faith, and more. They capture the delights of cooking as wooing and of food as nurturer, and the sadness of the heartbreak kitchen. This collection of powerful and thought-provoking vignettes makes us examine our relationship with food deeply—and what food really means to us. A Life of Spice gives readers a front-row view—and deliciously stolen peeks behind the curtain—into those choice moments that define a lifetime. Celebrating the powerful memories of food that bind us all together, A Life of Spice features essays that first appeared on Monica’s blog and in national and international publications, as well as new, never-before-read tales of family and food. Advance praise for A Life of Spice “Monica writes stories about food, but often they are really stories about searching. She looks for what the world will reveal if you ask questions of the things we usually keep silent. She’s a generous writer, seeking the finer, richer sides of us.” -- Francis Lam, editor-at-large, Clarkson Potter, and New York Times Magazine columnist “Monica Bhide is more than a food writer. She’s a chronicler of culture and family history. She is a romantic for the bond between parent and child. She is an essayist of her own heart and mind, fearlessly searching for the truth in both. She is endlessly fascinating to read.” -- Tim Carman, James Beard Award–winning food writer for The Washington Post “Monica's stories take us on a journey through time, across continents and cultures. With her we fast and feast for love, we share the wonder of fairy tales with a child, we feel the longing for a lost homeland, we delight in culinary discoveries, and we find our own identity in a new land. Throughout Monica reminds us that the essence of food is love—love for our family, our history, our humanity.” -- Elise Bauer, Creator of SimplyRecipes.com “Monica Bhide’s unbridled devotion to food, words, family, and history is crystal clear in this delicious collection. Whatever Monica’s subject —her father as a young boy, the connection between her family and their mouthwatering food, or the importance of saving recipes—she writes with warmth, a keen eye, and an open and abundant heart.” -- Elissa Altman, author of Poor Man’s Feast

    With support from the new mayor, billionaire Michael Bloomberg, Frieden and his health department team prohibited smoking in bars, outlawed trans fats in restaurants, and attempted to cap the size of sodas, among other groundbreaking actions. The initiatives drew heated criticism, but they worked: by 2011, 450,000 people had quit smoking, childhood obesity rates were falling, and life expectancy was growing.Saving Gotham is the behind-the-scenes story of the most controversial—and successful—public health initiative of our time. Thomas A. Farley, MD, who succeeded Frieden as health commissioner, introduces a team of doctors who accepted the challenge of public health: to care for each of New York City’s eight million inhabitants as their own patients. The biggest threats they faced were not cholera or chemical toxins or lack of medical care but instead habits like smoking and unhealthy eating. As these doctors pressed to solve these problems, they found themselves battling those who encouraged those habits, and they reshaped their own agency for a different sort of fight.Farley shows what happens when science-driven doctors are given the political cover to make society-wide changes to protect people from today’s health risks—and how industries exploit legislatures, the courts, the media, and public opinion to undermine them. With Washington caught in partisan paralysis and New York City’s ideas spreading around the world, Saving Gotham demonstrates how government—local government—can protect its citizens and transform health for everyone.

    Make your own chocolate at home.Most recipes for homemade chocolate involve buying it from the shop then melting it. But what if it’s actual chocolate itself that you want to make? Thanks to the recent widespread availability of cocoa beans and cocoa butter, chocolate-making has never been easier. You can create it on an ordinary kitchen stove.Learn to make different kinds of chocolate, then mould it into bars, sweets and even build with chocolate bricks, as you follow Rosen’s quest to become a home chocolatier. 100 pages packed with recipes and tips by chocolate enthusiast Rosen Trevithick and featuring beautiful photographs by Claire Wilson of Live, Life, Explore.

    He has a kind heart, a knack for pastry, and a weakness for damaged people. Habitual playboy Alex Scheff is looking to drown his sorrows, but instead discovers that he may have a weakness for Englishmen who carry cookies in their pockets. Can a seemingly incompatible pair find the recipe for love in a relationship they claim is casual?

    Portland’s Olympia Provisions began as Oregon’s first USDA-certified salumeria, but it has grown into a mini-empire, with two bustling restaurants and charcuterie shipping out daily to all fifty states. In his debut cookbook, salumist and co-owner Elias Cairo dives deep into his distinctly American charcuterie, offering step-by-step recipes for confits, pâtés, sausages, salami, and more. But that is only the beginning. Writer Meredith Erickson takes you beyond cured meat, exploring how Cairo’s proud Greek-American upbringing, Swiss cooking adventures, and intense love affair with the outdoors have all contributed to Olympia Provisions’ singular—and delicious—point of view. With recipes from the restaurants, as well as extensive wine notes and nineteen frankfurter variations, Olympia Provisions redefines what American charcuterie can be.From the Hardcover edition.

    Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.

    Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared in Best Food Writing over the past fifteen years. Whether written by an established journalist or an up-and-coming blogger, the essays offered in each edition represent the cream of that year's crop in food writing. And 2015 promises to uphold the same high standards with a dynamic mix of writers offering provocative journalism, intriguing profiles, moving memoir, and more.

    . . Middle school teacher by day, romance writer by night, and group knitter on Tuesday evenings, Flavie Richalet leads a fairly uneventful life-until she receives a long delayed letter meant for a total stranger. Postmarked 1971, the yellowed envelope, addressed to an Amelie Lacombe, holds a fervent message of love and a marriage proposal, signed only with the initial E. Given her own fractured family history, Flavie is dreamily determined to learn what became of the couple . . .Flavie's inquiries lead her to a French seaside inn-and to E. himself, a true romantic who never forgot the girl who got away so many years ago. But his protective nephew, B&B owner Romaric, isn't sure that trying to find Amelie after all these years is good for his uncle. At odds with the tall, dark, and impossibly passionate Romaric, Flavie must show him, and perhaps herself, that true love is timeless-and always worth waiting for . . .Stolen Time

     The host of the #1 in-kitchen show on the Food Network delivers a cookbook to fill America's yearnings for authentic comfort food. Nancy Fuller believes in bringing family together around the table, sharing stories and table manners. Her philosophy is to feed others with delicious, simple meals from the heart. Her straight-shooter approach to cooking will take the hassle out of dinner preparation. Every recipe helps readers to make healthy, authentic cooking their daily standard: From Buttery Braised Radishes to Bacon Wrapped Trout and Johnny's Carrot Cake, Nancy shows readers how satisfying freshly cooked comfort food can be. She wants to instill pride in the home cook, and this book will help any chef--from beginner to experienced, cook with authentic ingredients for hearty, healthy meals.

    In Paleo in 28, she teaches you that it takes only five ingredients, plus a few basic pantry staples, to create mouthwatering Paleo recipes for today and everyday. Making the transition to Paleo has never been easier with this effortless guide, which boasts: • A flexible 28-day meal plan so that you never have to wonder what to eat  • 130 delicious recipes, from Good Morning Mug Biscuits and Nacho Kale Chips to Fall- Apart Short Ribs and Almond Butter Bars  • Streamlined shopping lists to save time and money  • A customizable one-week Paleo menu to help you strategize beyond your first 28 days  • Nutritional information for every recipeEnjoy the classic flavors of all your favorite foods with gluten-free Paleo recipes that will jumpstart your healthy lifestyle and keep your taste buds happy.

    That’s why you bought a Spiralizer. To help you easily create delicious meals and encourage a healthy lifestyle in your household. Make the most of this powerful new tool by equipping yourself with a few easy-to-follow recipes. In my long-awaited second book, I walk you through 60 detailed, easy-to-follow recipes for promoting a healthy lifestyle for you and your family.You’ll quickly discover how easy it is to add new, inspired twists to your existing recipes. You’ll also learn how to properly select vegetables and use them with your Spiralizer to create meals that are as beautiful as they are delicious.Included in my book are 60 delicious recipes to help you prepare healthy food your family will love. Including:- Specially-designed Spiralized recipes that children love!- Quick, easy Spiralized salad recipes for radiant skin.- Tasty recipe ideas to promote healthy weight loss.- 10 gluten-free recipes using powerful anti-inflammatory ingredients.- Heart-healthy recipes with Spiralized vegetables.- Delicious salad recipes with anti-aging properties.Each recipe comes bundled with a full ingredients list, step-by-step instructions, and detailed nutritional information. You’ll also find information about the specific health benefits of each ingredient, including how they can help you fight disease and ward off aging.Whether you’ve just embarked on a new gluten-free diet, or if you’re already a veteran paleo chef, use the recipes in my book to encourage healthier eating in your family. It’s easy to add vegetables to any meal with a Spiralizer, once you know how.

    When she’s suddenly fired from her restaurant job, desperation drives her to find work on a fishing boat despite her fears of the ocean. To make matters worse, she’s stuck in close quarters with her new captain—a man whose raw physicality drives her out of her mind with lust.Free-spirited and roguish, Sam Lamont is a commercial fisherman aboard his own dive boat, the Bravado. When he makes a bad deal with a deadly loan shark who threatens to take his boat, Sam is in danger of losing both his business and his way of life. On top of that, he’s got to train his new deckhand—a beautiful hard-ass who just so happens to be sexy as hell.A female sushi chef with mad knife skills. A deep-sea diver who's pissed off a Mexican drug cartel. Together, they're in trouble, and the only way out is down.

    Each meal or snack begins with one delicious ingredient, and the cook builds around that to make a simple yet elegant creation. An avocado, seasoned with lime and salt, elevates a fried egg on toast; fresh-picked blueberries and a leftover ear of corn add sweetness and texture to standard pancakes. From pineapple cilantro salsa and asparagus apple salad to a kale egg scramble, tortilla soup, and crostini, these simple recipes celebrate the unbeatable flavors of fresh ingredients.

    In Mastering Sauces, Susan Volland veers away from traditional lesson plans and presents sauce-making in a whole new way. She focuses on how great cooks all over the world make sauces with impromptu élan—they splash and drizzle, slather and douse. Great sauces are made by following three fundamental principles: Maximize Flavor, Manipulate Texture, and Season Confidently. Armed with these principles, you can make any sauce your way.In addition to over 150 recipes that reflect today’s tastes for seasonal produce, international ingredients, and alternative dietary choices, there are dozens of tips and tables suggesting ways to adapt and customize sauces. There are innovative Meatless Reductions, international Sauces That Start with a Can of Diced Tomatoes, and an Endlessly Adaptable Stir-Fry Sauce. In a conversational and very readable style, Volland teaches the “whys” and “hows” of sauce-making so cooks can better understand their ingredients to create the dish they want. And because she knows that even the best cooks have off-nights, she finishes with a list of Remedies for Faltering Sauces.Mastering Sauces is the go-to resource for all cooks, all tastes, and all diets.

    It gets them interested in making their own meals and better eating habits, while also teaching them the importance of culture. Featuring classic, simple dishes inspired by French cuisine, each recipe is shown in both French and English and accompanied by charming illustrations. With an emphasis on fresh ingredients and hands-on preparation, dishes include traditional starters, main courses, and desserts. Your child's creativity will be sparked, as will your deeper connection with them--so, get them in that kitchen and start playing chef. Who knows - you might have the next great French cuisine Chef standing next to you!"Kids Cook French is a magical introduction to some of the most delicious French classics. With Claudine's recipes, her father's and her daughter's illustrations, this is a book by a family for your family." - Dana Cowin, Editor in Chief, FOOD & WINE"I cannot think of anyone more qualified to write a French cookbook for children than Claudine Pepin! A trusted television personality, accomplished cook, seasoned teacher, and dedicated mom, Claudine has spent her entire life learning from and cooking alongside the most renowned chefs in the world. Complete with countless personal stories, beautiful illustrations by her father and her daughter, and timeless recipes developed with her husband, Kids Cook French is an absolute delight for the whole family and a source of inspiration for aspiring chefs of all ages. Bravo!" - Gail Simmons, TV host and author of Talking With My Mouth Full "If there's one thing I've learned from the French, it's that good cooking is not an end in itself. Rather, it's the crucial thing that brings the family together for a meal at the end of every day - and nothing's more important than that. Claudine Pepin, Jacques's daughter, was schooled in this lesson from birth. Now she is paying it forward. Simply but clearly written, and vivid with illustrations that recall the "Madeleine" books, "Kids Cook French" is seductive. If anyone can tempt kids away from nuggets and pizza, into the kitchen, and on to the dinner table, it's Claudine." - Sara Moulton of Sara's Weeknight Meals"My dear friends, Claudine and her father Jacques Pépin, have taught America to love French cooking. Now, with this very special book, these two amazing storytellers have shared their passion for family, fun and good food with a new generation of cooks. Claudine's recipes open a window into the flavors of France, and Jacques astonishing drawings will inspire children to be hungry for more!" - Jose Andres, internationally acclaimed chef, author, educator, and owner of ThinkFoodGroup

    In Kitchen Gypsy, the James Beard Award-winning author offers a taste of the people, places, and flavors that have inspired her throughout the years. With refreshing honesty and humor, Joanne shares the spark that led to her love of cooking, how she learned to taste and develop a palate, the meal that would forever change her life, her years working with Alice Waters at Chez Panisse during the beginning of the farm-to-table movement, and her continued travels teaching cooking classes the world over.Throughout, she offers the cherished dishes and lessons that have shaped her culinary journey, from the 140-year-old Lighting Cake recipe handed down from her great-grandmother to the luxurious Beef Roulade with Mushrooms and Garlic perfected during her Master Chef training in France, and the approachable, globally-inspired dishes, like Fried Pork Belly Tacos and Autumn Salad with Figs and Pomegranate, that have made her a favorite of home cooks. Lushly illustrated with full-color photographs, Kitchen Gypsy is both an inspirational cooking resource and an armchair read, offering recipes made to be shared and savored against the colorful backdrop of Weir's evocative writing.

    Her signature friendly voice invites readers to try everything from her Southern Sweet Tea Fried Chicken to a Holiday Ham, perfectly portioned for whomever is sitting around the table. Fancy celebration meals appear along with down-home comfort food, all accompanied by mouth-watering photography. Recipes include:Bruleed Toasty OatsPimento Grilled Cheese with Fried PicklesRoasted Salmon Sheet Pan SupperPerfect Filet Mignons with Twice-Baked PotatoesRummy Oatmeal CookiesComfort and Joy is an essential book for singles, couples, and small families.

    Having nearly a decade of experience in gluten-free dairy-free cooking and baking, Kelly presents scores of creative meals using time saving-techniques essential to anyone wanting to make healthy eating easier.     Also inside:   How to maximize your results with efficient meal planning.   Useful strategies for making the most of every ingredient.   Several make-ahead dry mixes for all sorts of baked goods, including pizza & bread, pancakes & muffins, scones & pie crust, making for fast and easy weeknight baking.    Tips and tricks for optimizing health and soothing stress.   How to get your kitchen organized and save money.

    He celebrates the best of the country's traditional food with 100 regional dishes, giving each one his simple, modern spin. Forget greasy late-night doner kebabs, John offers the Iskender kebab from the city of Bursa in Northwest Turkey, filled with finely sliced tender lamb, hot tomato and garlic sauce and yogurt. Other tempting dishes include the Ilgin Beef Kofta (pepper and parsley spiked beef from the Central Anatolian region) or his Ottoman-inspired Stuffed Pepper Dolma. With chapters on Breakfast, Meze, Pide and Kofta, Kebabs, Salads, Meat, Seafood, Vegetables and Desserts and Drinks, it is crammed full of exciting flavours and inspiring ideas.

    Now available for the first time in the US, popular special diets blogger Emma Galloway's family cookbook, My Darling Lemon Thyme, is a collection of 100 recipes that reflect the philosophy that natural, whole food should be flavorsome, fun, and easy to prepare. Beyond just recipes, we savor Emma's stories about life with a young, energetic family too.      Meant for anyone who loves great food that is also good for you, these delightfully fresh recipes are 100% vegetarian and gluten-free—icing on the (naturally sweetened) cake. You'll find foods your grandparents would recognize, not the food-like products humankind has developed to make our lives easier but which seem to make us ever more unhealthy. Beyond any labels, this book is less about eliminating and more about embracing food as it's supposed to be: whole and unadulterated, fresh from the earth, prepared with minimal fuss, and eaten in a way that nourishes our bodies.      Emma's personal belief is that everyone can benefit from eating less wheat, meat, and dairy in their diet. But her recipes are not just for those with food intolerances or allergies or for vegetarians. The recipes are for everyone who wants to enjoy a better life and celebrate nutritious, wholesome, real cooking. Quite simply, My Darling Lemon Thyme offers us another way of eating, living, and being in the world, and in the kitchen. Extensive pantry-stocking instructions and a glossary are included.

    THE FAMILY TOOTH is a cancer story sandwiched inside a grief-and-food memoir, but more than that, it’s a story of hope and, ultimately, triumph: it tells the story of the medical and psychological sleuthing that enabled her to walk again by the end of the year.The thread that pulls this whole book together is food, both in terms of the dietary changes that helped Avery out of the scooter and onto her feet and in the way that she comes to recognize her mother’s appetite in her own. She begins the book unsypmathetic to her mother’s alcoholism, and, through learning both that she can control her pain through diet and that not eating what she wants (day after day, eleven hundred meals a year) might be the hardest thing she’s ever done, she discovers a deeper compassion for her mother than she’d previously imagined.Along the way, this memoir shows a queer marriage of thirteen years weathering the stresses of grief and illness with as much grace as possible, rising to the occasion of mortal fear with a wedding at City Hall.

    From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed, because the varied crops and livestock that originally defined this cuisine have largely disappeared. Now a growing movement of chefs and farmers is seeking to change that by recovering the rich flavor and diversity of southern food. At the center of that movement is historian David S. Shields, who has spent over a decade researching early American agricultural and cooking practices.  In Southern Provisions, he reveals how the true ingredients of southern cooking have been all but forgotten and how the lessons of its current restoration and recultivation can be applied to other regional foodways. Shields’s turf is the southern Lowcountry, from the peanut patches of Wilmington, North Carolina to the sugarcane fields of the Georgia Sea Islands and the citrus groves of Amelia Island, Florida. He takes us on a historical excursion to this region, drawing connections among plants, farms, growers, seed brokers, vendors, cooks, and consumers over time. Shields begins by looking at how professional chefs during the nineteenth century set standards of taste that elevated southern cooking to the level of cuisine. He then turns to the role of food markets in creating demand for ingredients and enabling conversation between producers and preparers. Next, his focus shifts to the field, showing how the key ingredients—rice, sugarcane, sorghum, benne, cottonseed, peanuts, and citrus—emerged and went on to play a significant role in commerce and consumption. Shields concludes with a look at the challenges of reclaiming both farming and cooking traditions. From Carolina Gold rice to white flint corn, the ingredients of authentic southern cooking are returning to fields and dinner plates, and with Shields as our guide, we can satisfy our hunger both for the most flavorful regional dishes and their history.

    He's banking on using his talent and his charm to get the job done. Danielle Harris has worked hard to make her dream come true. She's not about to let someone charm her out of it. Charm and temper, stubbornness and attraction. Scott and Danielle soon find themselves in both professional and personal trouble as sparks fly.

    Inspiring people to eat like they give a damn, Michelle and Josh share over 100 recipes for their favorite everyday vegan dishes, which they've tucked into an original book design that reflects their art and ethics. Their recipe list is anchored with a panoply of comfort foods, such as hot soups and chili, mac 'n'cheese, and sweet potato fries, all served up with a touch of whimsy. An Elvis Quesadilla with Maple-Yogurt Drizzle crosses paths with Praise Seitan Vegan Roast and Oma's Full of Beans. Roasted Beet Burgers sidle up to Only-Kale-Can-Save-Us-Now Salad and Pesto-Parmesan Corn on the Cob. With ample helpings of sass and heart, the authors intersperse their recipes with treatises on why vegan and how vegan. In addition, the authors provide support for vegan parents of vegan children and anyone who wants to indulge in the meat- and cheese-based foods they grew up loving, without sacrificing any animals to enjoy them.

    Tom's Table features 100 delicious everyday recipes so that anyone can achieve his Michelin-endorsed cooking at home. This is the sort of food you'll cook again and again, whether you bring his hearty and delicious starter, side, main and dessert recipes to quick mid-week meals or weekend dinners.The recipes include cheddar and ale soup, simple sunflower-seed-crusted trout, the ultimate roast chicken, lamb ribs with roasted onions, stuffed green peppers, home-made ketchups, popcorn bars, date and banana milkshakes, Pecan tarts, and many more. With every recipe photographed by Cristian Barnett, this book is full of inspiring yet simple ideas from the man of the moment.

    Farmers’ market and CSA devotees, backyard homesteaders and community gardeners all want to know more—much more—about how our food is raised. Now, seventh-generation farmer and author Forrest Pritchard introduces us to 18 heroes of the sustainable food movement.Pritchard and photographer Peterson travel all across America to meet these visionary farmers and learn about their struggles and triumphs, whether rejuvenating a generations-old farm or just putting down roots. A rich and varied group portrait emerges, including: suburban vegetable farmers and free-range livestock ranchers urban honey gathering on top of Dallas skyscrapers the unique connection between a Colorado penitentiary and a dairy goat farm a citrus grove in California, a sustainable fishery on Cape Cod, and beyond! With more than 100 engaging photos and 50 mouthwatering recipes, Growing Tomorrow is both a farm-inspired cookbook and an enlightening homage to the people who provide us with delicious, fresh food—and ensure that it will be there tomorrow, too.

    Throughout his collected works, Papa's sensuous explorations of the delights of imbibing engaged both his characters and his readers.In To Have and Have Another: A Hemingway Cocktail Companion , Philip Greene, cocktail historian, spirits consultant, and cofounder of the Museum of the American Cocktail, offers us a view of Papa through the lens Papa himself preferred--the bottom of a glass.A bartender's manual for Hemingway enthusiasts, this revised and expanded volume offers a unique take on Hemingway's oeuvre that privileges the tastes, smells, and colors of the cocktails he enjoyed and the drinks he placed so prominently in his stories they were nearly characters themselves. To Have and Have Another delivers fascinating and lively background on the various drinks, their ingredients, their histories, and the characters--real and fictional--associated with them.

    Making the cakes for the celebrity wedding of the year might be the answer to all her troubles.Problem is, her rival from the show, Michael Welch, is also pitching his bakery to the celebrity couple. When a misunderstanding leads the quirky bride to think they’re a couple, she wants to hire them both.Stuck traveling together to keep up appearances, the pair finds themselves cozying up to the idea of making their fake relationship real. But a once-in-a-lifetime opportunity leaves these two wondering whether they have the right recipe for success after all. Can Michael and Carly create something lasting or is their love a half-baked proposal?

    Each and every recipe is lovingly selected, and contains whole, natural and unprocessed ingredients so that you can enjoy life’s delicious pleasures, whilst also nourishing the body. With these inspiring recipes, your everyday meals and gatherings are sure to be a celebration of health and happiness!About Eleanor OzichEleanor Ozich shares her life on her popular ‘Petite Kitchen’ blog and is a food writer, photographer and stylist, as well as co-running two amazing wholefood eateries in Auckland, Australia. Her previous book My Family Table is Eleanor’s second book, and her previous book My Petite Kitchen was featured in publications such as Stylist, Glamour, Grazia, and delicious.

    There are thousands of pie recipes but yet we all travel back to the pies and cobblers our Mother and Grandmother's made. Use these recipes to set a tradition and memory for your family. Long after the pie, crisp or cobbler is gone, they will still remember it and you fondly. Who can resist a piece of Golden Peach Pie warm from the oven! This is just one of the many recipes you will find in this cookbook. Sample recipes include Apple Pizza Pie, Caramel Apple Pie, Cherry Raspberry Pie, Strawberry Rhubarb Pie, Pear Pineapple Cheese Pie, Peach Blueberry Cobbler, Strawberry Cobbler and Coconut Apple Crisp. I've also included our favorite recipes for shortcakes. Shortcakes are not just for the summer, they are delicious year round. Everyone loves fruit cobblers and fruit crisps especially when served with a scoop of ice cream or whipped cream. They are easy to make and you can whip up a heartwarming dessert in no time!

    It is also a book about the origins of food. In the mountainous cradle of one of the world's least known and most isolated civilizations, many of the foods that are found on Western fields and dinner tables are cultivated and invented in an enduring quest for survival.Combining stories, essays, recipes, and photography, With Our Own Hands seeks to strengthen the pride of the Pamiri people and excite the curiosity of those who appreciate diversity in food and agriculture, and the role it plays in people's relationships with nature and with each other. In the mountain valleys of the Pamirs life depends on these relationships, today as much as thousands of years ago, and it is not difficult to discern in Pamiri food the practices, customs, and beliefs that form their most ancient expressions. At the same time, the book describes landscape and cultural changes in response to global forces and developments, and the struggle of Pamiri people to reimagine and recreate their ties with the land and their communities. A process that is as unique in its locality as it is universal in meaning.

    Not only that, but your body begins to burn fats stores instead of the carbohydrates and glucose that usually bog down your system.The KetoDiet Cookbook contains 150 recipes and practical information for living and adhering to a ketogenic lifestyle. Martina Slajerova, founder of the KetoDiet blog, provides a complete guide to the ketogenic diet based on the most recent research. Discover the science behind the ketogenic diet and the abundant practical solutions that benefit both beginners and advanced keto-dieters.Indulge in 150 recipes created to be perfectly compatible with ketogenic, low-carb, high-fat, gluten-free, grain free, paleo, primal, and ancestral diets.Recipes featured in The KetoDiet Cookbook are totally free of:- Grain- Sugar- White potatoes- Legumes- Additives/Artificial sweeteners- Unhealthy oils/fats- Dairy-free options are also includedWith 150 recipes, including soups, breakfasts, appetizers, sides and sauces, you'll be enjoying delicious meals while giving your body the boost it deserves!

    In Sesame & Spice, she gives these recipes a very modern interpretation to create her own collection of bakes for every occasion. A cinnamon coffee cake from the US via Eastern Europe, an apple and blackberry traybake, pomegranate drizzle cake from Jerusalem, flourless chocolate, pistachio and walnut brownies and a chocolate challah bread and butter pudding. But this is evolution, not revolution, and Anne has also kept precious family recipes for tahini cookies, smoked haddock pastries and the bagels and rye breads from her childhood.If you love baking, these recipes will take you on a delightful, delicious journey.

    However cooking can easily become a chore, especially when all you have to look forward to is the same bland, boring and tasteless meals that the fitness and bodybuilding community claim you have to eat to be successful… We all know those meals… Boiled chicken breast Baked potatoes Broccoli… It takes the willpower of a saint to be able to live on these and this is why so many people fail! With The Bodybuilding Cookbook, you’ll never have to be frustrated with your diet again. You’ll learn how to cook healthy, tasty, quick and easy meals that will build quality lean muscle mass, burn fat fast and won’t cost you an arm and a leg! And these recipes aren’t just a slight upgrade to familiar bodybuilding meals like you’d find in most health and fitness cookbooks e.g. coating your already bland chicken with some equally bland salsa sauce. These recipes are so delicious your taste buds will believe you’re in a 5 star restaurant! The Bodybuilding Cookbook includes… • 9 mouth-watering breakfast meals like my Brawny Breakfast Burrito, Banana and Almond Muscle Oatmeal, Power Protein Waffles and Turkey Muscle Omelette. They will kick-start your engine and ensure you start off the day as you mean to go on! • 18 succulent and delicious chicken and poultry recipes like my Muscle Moroccan Chicken Casserole, Turkey Meatball Fiesta, Anabolic Ratatouille Chicken, Aesthetic Tomato and Olive Pan-Fried Chicken and Chicken Brawn Burger. Say bye bye to boiled bland chicken. These meals will ensure that your body has no choice but to burn fat and build muscle! • 15 tasty and nutritious red meat and pork recipes like my Power Pork Fruit Tray, Brawny Beef Fajitas, Bulk-Up Lamb Curry & Peanut Stew, Anabolic Pork Soup and Oriental Beef Muscle Stir-Fry. These protein packed recipes will keep you anabolic, building muscle and shredding fat! • 15 gourmet fish and seafood recipes like my Protein Packed Paella, Brawny Baked Haddock with Spinach and Pea Risotto, Workout Fish and Muscle Mackerel and Spicy Couscous! • 10 healthy, delicious protein packed salads like my Sizzling Salmon Salad, Mediterranean Super Salad, Muscle Building Steak & Cheese Salad and more. Who said salads were boring! • 13 tasty homemade protein shakes like my Chocolate Peanut Delight, Blackberry Brawn, Caribbean Crush, Cinnamon Surprise and my personal delicious Mass Gainer. • And much, much more… Get your Copy Right Now and Lets Get Cooking!

    The ultimate delight: it is filled with family heritage recipes—from grandfather’s fudge to greatgrandmother’s molasses cookies, along with recipes created by the author to use the great products harvested in New England. Maple Peach Barbecue Sauce, Strawberry-Raspberry Popsicles, Farmhouse Pumpkin Pound Cake and so many more delightful recipes bring New England farm products to your table.New England is known for culinary delights, such as blueberries, cranberries and maple syrup. Reading this will be like driving through rural Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont. Step back in time and remember the joys of childhood with wonderful farm stands, orchards, and wineries throughout New England.

    But over the past twenty years, neuroimmunologist Michal Schwartz, together with her research team, not only has overturned this misconception but has brought to light revolutionary new understandings of brain health and repair. In this book Schwartz describes her research journey, her experiments, and the triumphs and setbacks that led to the discovery of connections between immune system and brain. Michal Schwartz, with Anat London, also explains the significance of the findings for future treatments of brain disorders and injuries, spinal cord injuries, glaucoma, depression, and other conditions such as brain aging and Alzheimer’s and Parkinson’s diseases.   Scientists, physicians, medical students, and all readers with an interest in brain function and its relationship to the immune system in health and disease will find this book a valuable resource. With general readers in mind, the authors provide a useful primer to explain scientific terms and concepts discussed in the book.

    Now, Davidson has collected these treasured recipes and some brand-new dishes in one volume for the first time.Here are recipes for Appetizers and Soups, Eggs and Cheese, Salads and Starches, Meat, Poultry, and Fish, Breads, Desserts, and finally Low-Carb Recipes (how Davidson lost thirty pounds and kept them off). Most of the dishes came from “playing around with dishes tasted in restaurants.” Others are family favorites, some came from friends, and a few are “happy accidents.” At last, fans can enjoy delicious fare such as Bacon-Wrapped Artichokes with Dijon Cream Sauce, Diamond Lovers’ Hot Crab Dip, Sweethearts’ Swedish Meatballs in Burgundy Sauce, André’s Coq au Vin, Ice-Capped Gingersnaps, Damson-in-Distress Plum Tart, and Dad’s Bread.Part memoir, part writing manual, part cookbook, Goldy’s Kitchen Cookbook combines the author’s gift for storytelling with her skills in the kitchen. She introduces the recipes with stories about how she came to create them, anecdotes from her experiences as a writer and home cook, and includes her joy at receiving a fan letter from the legendary French Chef herself, Julia Child.Full of irresistible food, Goldy’s Kitchen Cookbook is a must-have book for Davidson fans, food lovers, and cooks everywhere.

    Each great dessert classic is followed by different interpretations on that recipe. Some of these interpretations are familiar, while others introduce exciting new flavor pairings. Plus, features showcase ideas for how to decorate and present truly show-stopping desserts.All 68 classic recipes in Desserts are demonstrated with step-by-step photos that also are relevant to the variations, so you can be sure that whatever dessert you choose will be sure to impress when entertaining, at holidays and occasions, or just a special day at home.

    Suitable for many sufferers of IBS, IBD, orCeliac disease, the low-FODMAP diet relieves common IBS-like symptoms such asgas and diarrhea.  For the many sufferersof IBS, IBD, and Celiac disease who frequently present IBS-like symptoms, thiscan reduce overall digestive distress. TheQuiet Gut Cookbook offers everything you need to prepare delicious,healthy, low-FODMAP meals without spending a lot of time or money.  135 low-FODMAP recipes that also exclude common food allergens like eggs, dairy, shellfish, nuts and soy A special chapter of calming recipes that provide symptomatic relief during painful flare-ups A 4-week elimination diet and food reintroduction plan to help you heal the gut A Symptom Tracker so you can customize your diet according to your body's unique needs Detailed food lists and guidelines that make it simple to avoid FODMAP-containing foods Substitution tips that add freedom, flavor, and creativity for a less restrictive diet