It typically wins its time slot and has ranked in the Top 20 most-watched shows in primetime for most of its seventeen-season run. It currently averages more than eight million viewers each week.Beyond that, it’s been a cultural touchstone. It introduced the unique voice and vision of Shonda Rhimes; it made Ellen Pompeo, Sandra Oh and T.R. Knight household names; and injected words and phrases into the cultural lexicon, such as “McDreamy,” "seriously," and “you’re my person.” And the behind-the-scenes drama has always been just as juicy as what was happening in front of the camera, from the controversial departure of Isaiah Washington to Katherine Heigl’s fall from grace and Patrick Dempsey's shocking death episode. The show continued to hemorrhage key players, but the beloved hospital series never skipped a beat.Lynette Rice's How to Save A Life takes a totally unauthorized deep dive into the show’s humble start, while offering exclusive intel on the behind-the-scenes culture, the most heartbreaking departures and the more polarizing plotlines. This exhaustively enthusiastic book is one that no Grey’s Anatomy fan should be without.

    Do you look at yourself now and wonder if the spark has gone out? Ignite that inner fire with the 30 engaging exercises, fun activities, inspirational images, and motivating ideas in this book. Learn what your Little Spark of creative passion looks like, how to capture it, and how to make room for it in your life. Read the book cover-to-cover and use it as a month-long creative roadmap, or just dip into the exercises as your time and inclination allow. Either way, you will change your life.

    Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine.With main courses, sides, desserts, and a whole pantry of "flavor bombs" (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels.

    Koufman’s Acid Reflux Diet   is the latest book from Jamie Koufman, M.D., author of the New York Times bestselling Dropping Acid: The Reflux Diet Cookbook & Cure. Dr. Koufman’s Acid Reflux Diet is the latest book from New York Times bestselling author, Dr. Jamie Koufman, M.D. It is a companion book to Dropping Acid: The Reflux Diet Cookbook & Cure, which first introduced attainable strategies for restoring respiratory and digestive health through a scientifically-based nutritional program.  Dr. Koufman’s Acid Reflux Diet extends those lessons for a lifetime emphasizing lean, clean, green, and alkaline eating. The book also highlights how to recognize your reflux trigger foods, how to get off reflux medication, and how to lose weight the right way—and keep it off. Dr. Koufman’s Acid Reflux Diet includes 111 amazingly delicious and original vegetarian and gluten-free recipes.

    The Madman's Library delves into its darkest territories to hunt down the oddest books and manuscripts ever written, uncovering the intriguing stories behind their creation.From the Qur'an written in the blood of Saddam Hussein, to the gorgeously decorated fifteenth-century lawsuit filed by the Devil against Jesus, to the most enormous book ever created, The Madman's Library features many long forgotten, eccentric, and extraordinary volumes gathered from around the world.Books written in blood and books that kill, books of the insane and books that hoaxed the globe, books invisible to the naked eye and books so long they could destroy the Universe, books worn into battle and books of code and cypher whose secrets remain undiscovered. Spell books, alchemist scrolls, wearable books, edible books, books to summon demons, books written by ghosts, and more all come together in the most curiously strange library imaginable.Featuring hundreds of remarkable images and packed with entertaining facts and stories to discover, The Madman's Library is a captivating compendium perfect for bibliophiles, literature enthusiasts, and collectors intrigued by bizarre oddities, obscure history, and the macabre.• MUST-HAVE FOR BOOKLOVERS: Anyone who appreciates a good read will love delving into this weird world of books and adding this collection to their own bookshelf.• DISCOVER SOMETHING TRULY UNIQUE: The Madman's Library will let you in on the secret and obscure histories of the strangest books ever made.• EXPERT AUTHOR: Edward Brooke-Hitching is the son of an antiquarian book dealer, a lifelong rare book collector, and a master of taking visual deep dives into unusual historical subjects, such as the maps of imaginary geography in The Phantom Atlas or ancient pathways through the stars in The Sky Atlas.

    Readers of memoirs of high literary quality, particularly those with food themes—most conspicuously Ruth Reichl's Comfort Me with Apples and Gabrielle Hamilton's Blood, Bones, and Butter—as well as admirers of M. F. K. Fisher and Laurie Colwin will be a large and eager audience.This memoir derives from Kate's popular foodcentric blog (http://katechristensen.wordpress.com), in which she shares scenes from an unusual upbringing and an unusually happy present-day life, providing an audience for this book that is already primed. That it is written by Kate Christensen means it will be a delicious reading experience in every sense—a compulsively readable account of a knockabout life, full of sorrows and pleasures, many of the latter of the sensual, appetitive variety.

    Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the off the plate elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way."

    If you were fat your doc said: "You eat too much." Calorie consumption hit an all-time low. A 25” waist was a clothing size 10. High fructose corn syrup consumed: None.Today: Women of all ages are, on average, overweight. Obesity is now a “disease.” Calorie consumption is at an all-time high. A 25” waist is closer to a clothing size “zero." High fructose corn syrup consumed: 76% of corn sweeteners.Is it really true that American women didn’t get fat in the 1950s? Detailed gender-specific data wasn’t published during the 50s, but an early 1960s government sponsored survey revealed that women aged 20 - 29 were, on average, a little over thirty-four pounds lighter than women in the same age bracket today! Women aged 30 - 39 were about thirty pounds lighter! It's true that women are taller today than the 50s, but not enough to explain the gain. In 1960 the average American woman was 63.1." Today she is 63.8."What did women know or practice back then that kept them immune from an obesity epidemic? Could it be a matter of simply not consuming high fructose corn syrup or fast food? Not so fast. The root of the problem is far more expansive!In this ebook you will be given access to many of the 50s slimming secrets women knew. It reveals pre-BMI medical metrics for healthy weight and eating which were far more stringent and based upon medical studies instead of comparing people to a norm. Also included are vintage US government food recommendations and an examination of the psychological climate and marketing practices to women in the 50s. You’ll find suggestions for integrating “outdated” healthy practices and attitudes into your diet to combat and replace the toxic practices and processed foods prevalent today often mistaken for “progress.” This heavily researched ebook contains over seventy linked citations and scans of vintage source materials."Diet" literally means "the kinds of food that a person, animal, or community habitually eats," and by applying the 1950s diet to her own life author Averyl Hill lost sixteen pounds and four inches around her waist and has kept it off years later. She didn’t join a gym or spend money on branded, pre-packaged diet foods or pills, nor did she start wearing a string of pearls and heels while dusting her home. Going backwards can mean forward thinking!Please note that this book does not contain recipes, nor is it a specific, prescribed diet plan. It gives you tools to help facilitate healthy choices about how you eat, move and think about food, weight-loss and overall fitness. Unlike fad weight loss diets today that haven't made us any slimmer, the 1950s diet worked for millions of American women-- a decade of hard evidence is hard to dispute-- and we can learn to adopt it again today!

    Beeton and well before Julia Child, there was Eliza Acton, who changed the course of cookery writing forever. England 1837. Victorian London is awash with exciting new ingredients from spices to exotic fruits, but Eliza Acton has no desire to spend her days in the kitchen. Determined to be a poet and shamed by the suggestion she write a cookery book instead, she at first refuses to even consider the task. But then her father is forced to flee the country for bankruptcy, shaming the family while leaving them in genteel poverty. As a woman, Eliza has few options, so she methodically collects recipes while teaching herself the mysteries of the kitchen. And to her surprise, she discovers she is not only talented at cooking—she loves it.To assist her, she hires seventeen-year-old Ann Kirby, the impoverished daughter of a war-injured father and a mother losing her grip on reality. Under Eliza’s tutelage, Ann learns about poetry, cookery, and love, while unravelling a mystery in her mistress’s past. Through the art of food, Eliza and Ann develop an unusual friendship and break the mold of traditional cookbooks by adding elegant descriptions and ingredient lists, that are still used today.Told in alternate voices, this is an amazing novel of female friendship, the ensuring struggle for freedom, the quiet joy of cookery, and the place of food in creativity all while bringing Eliza Acton out of the archives and back into the public eye.

    As Todhunter describes it, Taillevent’s highly orchestrated kitchen is “less an atelier than a gun deck on a ship of war, a place of shouts and fire.”On the other side of the kitchen’s double doors, in the warm light of the nineteenth-century dining room, the American couple surrenders to the sensual pleasure of a beautifully wrought and meticulously served dinner—from the amuse-bouche (a warm cheese puff to “amuse the mouth”) and the crème de cresson soup, with its sunken treasure of lobster tomalley, to the crowning glory of the fantaisie. In the spirit of A.J. Liebling’s Between Meals, Todhunter layers mouthwatering descriptions of French dishes and their preparation with reflections on his American childhood (when food, like sex and money, was not to be discussed at the table), dips into culinary history and philosophy, and entertains with asides on everything from olive oil and chestnuts to the science of viniculture and the chemistry of chocolate. Between courses, Todhunter brings us back to the sanctum of the kitchen itself, where he has probing conversations with chef de cuisine Philippe Legendre and pastry chef Gilles Bajolle, both major figures in the French culinary pantheon, and their assistants. Through these great chefs and their impeccably trained brigade we gain a unique glimpse into the heart of French cuisine and the love of fine food. Is cooking more an art, a craft, or a science? Are great chefs born or made? Why are there so few women chefs in France? What is the greatest danger for a chef at the top of his game? How is a new dish developed? What is the future of haute cuisine in France and in the world at large? When we cook for others, for love or for money, what do we give of ourselves?As richly satisfying as the five-hour meal it describes, A Meal Observed is a delightful paean to the French and French cuisine, and to the universal love of the table. Bon appétit!

    These millions of people are always on the hunt for new, creative ways to work more of them into their diets. Food Network star Nikki Dinki is here to fill this need. She's not a vegetarian; she's not a vegan; Nikki is simply a great chef and healthy eater who plans her meals with the meat on the side!Inside are no fewer than 100 recipes to put meat in the passenger seat. You won't miss the beef in these Eggplant Meatballs; you'll marvel that pasta can be made from a parsnip using just a peeler; and you'll never want traditional nachos again after trying Nikki's Cabbage Nachos.Meat on the Side is for home cooks looking to make the shift to healthier, vegetable-focused meals; couples where one person is vegetarian and the other is not; vegetarians looking for new ways to eat vegetables; and for the family that wants unique recipes that are guaranteed to get their children to eat healthier.

    . .Poverty. Grief. Brokenness. Disaster. Hopeless Situations. Life’s Struggles. And you can too!   Join CA Miljavac on a journey of joy.   She believes with all her heart that laughter is a gift, providing a sliver of distraction from whatever struggle you might be facing. . .relief when you need rescuing. . .hope in the midst of hardship.   Though her life has been dotted with disaster, it’s through laughter that she found the strength and courage to persevere. . .joy for the journey. And she’ll help you discover all the ways laughter can carry you through your very own painful situations.   In ten laugh-till-you-cry chapters, Miljavac shares how laughter has been an essential and valuable part of her own healing, plus hilarious true stories will help you get started on the path to a life of peace and joy.

    Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor.Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.

    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!

    America, Mr. Universe, Mr. Olympia) as their gargantuan physique; whose daily lives are as rigidly defined and regulated by their obsession to mold the ideal body ... only their fellow muscle men know who they are and know the price they have paid to win their incredible bodies. Novelist Charles Gaines and photographer George Butler have spent the last two years trying to capture the essence of this strange, joyful, exotic world.