Even if you (think) you hate vegetables, give Andrea a chance, and she'll show you how delicious they can be!This wide-ranging collection of 175 mouthwatering recipes is sure to please even the fussiest eaters. With recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don't require a lot of fuss. This revised edition returns with the exquisite recipes you loved before, and now features 4-color photography to whet every appetite! There's no need to wait any longer, get your family eating vegetables every night, bring tasty veggies to work in lunches, or boost your own nutrition!

    Good food isn't processed or precious, Dennis insists. Good food is delicious, fun to make, exciting to eat and puts you in a good mood. Mirroring the inviting, energetic style of Dennis's Instagram account, Eat Delicious is packed with 125 of his most popular and original recipes for breakfast, lunch, and dinner as well as desserts, snacks, and sides that everyone will enjoy, including:* Brioche Doughnuts* Fried Feta BLT* Fried Shoestring Onion Cheeseburgers* Super Spicy Dan Dan Noodles* Garam Masala Beer Mussels* Matcha Mint Chip Ice CreamSkip the takeout and create Dennis's fabulous fare in your own kitchen with this dazzling cookbook that makes it easy to eat delicious!

    With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling.The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

    Organized into three recipe sections—Absolute Essentials, Surprising Essentials, and Global Essentials—each recipe is preceded by a thought-provoking essay that positions the dish. For example, Treating Pasta Like Rice Simplifies Everything; A Covered Pot Is a Surprisingly Good Place to Roast a Chicken; and Reimagine Pie in a Skillet to Simplify the Process. You’ll find useful workday recipes like a killer tomato sauce that’s almost as easy as opening a jar of the store-bought stuff; genius techniques for producing amazing flavor—try poaching chicken breasts over a garlic-and-soy-spiked brine (trust us, it’s that good); and familiar favorites reinvigorated—the best beef stew comes from Spain (and it’s even easier to make than the stateside stew you’ve been eating for years).  Gorgeous photography (shot right in the test kitchen) accompanies every recipe, revealing the finished dish as well as highlights of its preparation. Likely to stir debate among anyone interested in food and cooking, 100 Recipes Everyone Should Know How to Make provides a snapshot of how we cook today and will galvanize even the most jaded cook to get into the kitchen.

    Eighteen years old and eager to learn, she’s invigorated by the manic energy and knife-sharp focus of the crew. By day Hannah explores the Columbia arts scene, struggling to find her place. By night she’s intoxicated by boxes of heady truffles and intrigued by the food industry’s insiders. She’s hungry for knowledge, success, and love, but she’s also ravenous because she hasn’t eaten more than yogurt and coffee in days.Hannah is hiding an eating disorder. The excruciatingly late nights, demanding chefs, bad boyfriends, and destructive obsessions have left a void inside her that she can’t fill. To reconcile her relationships with the food she worships and a body she struggles to accept, Hannah’s going to have to learn to nourish her soul.

    Well known for their crowd-funded, rapid expansion and iconoclastic approach, the company now has a wide range of award-winning craft beers (67 to date) that are stocked by every major retailer, 55 BrewDog-branded bars around the world and has just opened a major brewery in Ohio. Their first beer book focuses on explaining craft beer to the widest possible audience. It includes: a survey of what makes craft beer greathow to understand different beer styleshow to cook with beer and match beers with food and even how to brew your own. Designed in the highly individual style of the brand, the book includes quirky features such as spaces to place a drop of beer once you've ticked a particular beer off your 'to-drink' list and a DIY beer mat.

    Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur's Best New Food blog of 2013—with half a million Facebook fans and counting—Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell—and most people can't afford the hype.Thug Kitchen lives in the real world. In their first cookbook, they're throwing down more than 100 recipes for their best-loved meals, snacks, and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they're going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own.This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.

    Numerous bestselling books attest to American Francophilia, to say nothing of bestselling cookbooks, like those of Julia Child and Paula Wolfert. Now, husband-and-wife team Stephane Henaut and Jeni Mitchell give us the rich history behind the food—from Roquefort and absinthe to couscous and Calvados. The tales in A Bite-Sized History of France will delight and edify even the most seasoned lovers of food, history, and all things French.From the crêpe that doomed Napoleon to the new foods borne of crusades and colonization to the rebellions sparked by bread and salt, the history of France—from the Roman era to modern times—is intimately entwined with its gastronomic pursuits. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, this innovative culinary and social history includes travel tips; illustrations that explore the impact of war, imperialism, and global trade; the age-old tension between tradition and innovation; and the ways in which food has been used over the centuries to enforce social and political identities. A Bite-Sized History of France tells the compelling story of France through its food.

    And definitely the sweariest.For over three years now, Esther Walker has been entertaining foodies with her hilarious Recipe Rifle blog. Charting her progress from bad cook to, well, not-so-bad cook, she is blistering honest about what works, and what doesn’t, in the kitchen. If a recipe works for her, it will probably work for you. If it doesn’t, she will swear quite a lot.Crammed full of recipes, tips for entertaining, stories of pregnancy and tales of her husband (restaurant critic Giles Coren) coming home drunk, The Bad Cook will make you laugh out loud. It will also make you want to start cooking.

    Here she shares her secrets to great crusts (including gluten-free options), fabulous fillings, and to living a good life. This is the only PIE cookbook you need.

    government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices.Download a free PDF copy at http://www.leannebrown.ca/cookbooks

    When Elizabeth Bard, a New Yorker raised on Twizzlers and instant mac and cheese, fell for a handsome Frenchman and moved to Paris, she discovered a whole new world of culinary delights. First in Paris, then in a tiny village in Provence, Elizabeth explored the markets, incorporating new ingredients and rituals into her everyday meals and routines. After 15 years of cooking in her own French kitchen, making French friends -- and observing her slim and elegant French mother-in-law -- Elizabeth has gathered a treasure trove of information that has radically changed her own eating habits for the better. She realized that what most Americans call "dieting" -- smaller portions, no snacking, a preference for seasonal fruits and vegetables, and limited sugar -- the French simply call "eating." And they do it with pleasure, gusto, and flair. With wit, sound advice, and easy-to-follow recipes, Bard lets her readers in on a range of delightful -- and useful -- French secrets to eating and living well, including hunger as the new foreplay, the top five essential French cooking tools and 15 minute meals popular throughout France, and the concept of benevolent dictatorship: why French kids eat veggies, and how to get yours to eat them, too. Whether you're ready for a complete kitchen transformation or simply looking for dinner party inspiration, Dinner Chez Moi is a fun, practical, and charming how-to guide that will add a dash of joie de vivre to your kitchen -- and your life!

    But despite all the attention, gluten confusion still reigns.Enter cardiologist Arthur Agatston, MD, author of the groundbreaking The South Beach Diet. With that book, Dr. Agatston ended the diet debates and cleared up the high-carb versus low-carb confusion. In The South Beach Diet Gluten Solution, he does the same for gluten, demystifying the effects of the difficult-to-digest protein in wheat and some other grains.The truth is, not everyone needs to give up gluten permanently—nor does doing so guarantee weight loss. With Dr. Agatston's phased Gluten Solution Program, based on proven South Beach Diet eating principles, you'll be able to determine your own level of gluten sensitivity—and you'll drop up to 10 pounds in just two weeks.What makes Dr. Agatston's approach unique is that he shows you how to become gluten aware, not gluten phobic. He shares his own personal journey to gluten awareness and explores the latest research to determine the real connection between gluten and health. He explains that a number of factors, including our vast overconsumption of highly processed grains, have increased the incidence of gluten sensitivity and celiac disease. These conditions contribute to a host of health issues, including brain fog, mood swings, digestive disorders, joint pain, and skin problems. You can find relief from these and other symptoms by following the South Beach Diet Gluten Solution Program.With detailed daily meal plans, tips for traveling and dining out, inspiring stories, and 20 delicious recipes (that sacrifice neither taste nor health), The South Beach Diet Gluten Solution gives you everything you need to feel great, lose weight, and navigate the gluten-free world with ease.

    Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

    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.