For those who have a love of professional baking, or simply loathe supermarket stodge, Lepard's much anticipated third book brings his trademark quality and creativity to the domestic kitchen.

    . .. . . from the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now. He writes about how his cooking has changed from discovering the trick to whipping cream perfectly, to the best way to roast a chicken. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris and his first slice of buttercream-topped chocolate cake.These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: the solace of soup, everyday dinners, a feast of green and a slice of tart. Then there are, of course, the ultimate puddings and cakes with sections on the silence of cheesecake and biscuits, friands and the brownie. This is Nigel Slater at his finest.

    Here, he reveals how he transforms ingredients into the sublime dishes for which he is so justly famous. Much more than a collection of his superb recipes, this inspirational book passes on many of the secrets of his cooking techniques, knowledge and skills. Recipes are presented in a straightforward and comprehensive way with detailed descriptions of Gordon's special techniques, his innovative short-cuts, and other culinary hot tips with close-up photography. With recipes for fish and shellfish, poultry and game, meat, vegetables, salads, fruits, breads and pastries, as well as flavourings, stocks and dressings, this unique cookbook is destined to become a classic kitchen reference book.

    Covers every must-know technique, starting with basic tools and ingredients and finishing with advanced modelling and decorating — essential for both beginner and experienced cake decorators. Step-by-step illustrated instructions cover every stage of sugarcrafting, from cake baking to adding the finishing touches. Includes techniques and inspiration for cupcakes and cookies, as well as full decorated cakes. About The Author: About The Author: Lindy Smith is an established name both as a D&C author and as a major influence on the world of sugarcraft. She teaches and runs workshops all over the world and her comapny, Lindy's Cakes, has expanded significantly over the past year, moving to new purpose-built premises where she employs a small, dedicated team of experts. Lindy is based in Aylesbury, Buckinghamshire, UK.

     Reducing FODMAP intake by consuming low-FODMAP foods and avoiding high-FODMAP foods may help to control or eliminate symptoms associated with these digestive diseases and may lead to a more comfortable belly. The countless number of books on the low-FODMAP diet serves as an indirect measure of the successfulness of the diet. For a varied and balanced low-FODMAP diet it is helpful to have information on the FODMAP rating for more than 50 foods. The FODMAP Navigator offers charts with FODMAP ratings for more than 500 foods, food additives and prebiotics. This FODMAP Navigator is an excellent chart book for everybody intending to go on or already conducting a low-FODMAP diet.

    Have you been feeling left out lately? Many is the vegetarian or vegan who has watched their meat-eating friends with envy as they followed the Atkins diet and the pounds dropped off. There's no doubt about it: a high-protein, low-carbohydrate diet really does work. But what about vegetarians and vegans? Is it possible to follow a high-protein diet without the fry-ups or the meat? And can it really be a healthy way of life? The answer to all these questions is a resounding 'yes'. Top vegetarian cookery writer Rose Elliot has devised an easy to follow, meat-free answer to the Atkins diet. Scientifically formulated to make your metabolism stop burning carbs and start burning fat, her diet helps you to lose weight and make carb cravings, mood swings and energy lows a thing of the past. With over 80 delicious, mouth-watering recipes, top tips for losing weight and staying slim, carbohydrate counters, menu plans and an explanation of why the diet works, this is the must-have book for any vegetarian or vegan who wants to lose weight.

    My Nepenthe serves a big, gorgeous slice of American culture that I loved visiting through words and memory." --Deborah Madison, author of What We Eat When We Eat Alone and Vegetarian Cooking for Everyone "Romney Steele grew up in the lively bohemian milieu of Nepenthe on the Big Sur coast and knows all the stories worth telling. In My Nepenthe, an intimate, richly illustrated memoir with recipes culled from the restaurant's 60 years, she writes marvelously about her "crazy stew of a family" and especially her beloved grandmother, whose kindness and hospitality were legendary. --Caroline Bates, contributing editor, Gourmet magazineMy Nepenthe weaves together stories and tales about the famous California restaurant perched on the majestic cliffs of Big Sur. It celebrates the magic and history of place through food and the Fassett family who started Nepenthe.A lyrical feast written by the owners' granddaughter, Romney Steele, who grew up at the restaurant, My Nepenthe is as much about a family enterprise as it is about the Fassett family and their legacy. It recounts stories about the family's more than sixty-year history on the coast, the arts and architecture, and the colorful people who were the genesis of this legendary restaurant.My Nepenthe marks the restaurant's vibrant past as a gathering place and noted bohemian haunt, and its foray into the film industry during the shooting of The Sandpiper, featuring Elizabeth Taylor and Richard Burton. It also explores the lively scene that played out into the '70s, and onward through the current decade where it showcases Nepenthe's unique relationship with Pisoni Vineyards, owned by the renowned winemaker family. My Nepenthe includes more than seventy-five special recipes from the Fassetts, the restaurant, and the cafe, along with spectacular photography that completes the tale.Ultimately, My Nepenthe is a story about food, family, and the culture of place, and how it all unfolds around the table and why that matters.About NepentheLocated on the Big Sur cliffs 808 feet above the Pacific Ocean, Nepenthe Restaurant boasts sweeping views of the rugged Santa Lucia Mountains and the wild south coast of Monterey County. Angular mountains plunge into the crashing surf below, and on a clear day there is no limit to the scenery, unspoiled and immense in nature. Opened in 1949 by the Fassett family, the restaurant is nestled among native oak trees and a historic log cabin (now faced by brick) that was once owned by Orson Welles and Rita Hayworth.

    In How to Drink, Victoria Moore aims to redress the balance, by showing how to drink well throughout the seasons and at all times of day.She explains how to make the most delicious coffee and juices; how to choose wine that complements your food; and how to make cocktails for every occasion--whether to serve a garden barbecue, as a cold weather aperitif, or just to unwind with at the end of the day.Here are recipes for mint juleps in the spring, sloe gin in the autumn, hot buttered rum in the winter, and year-round showstoppers including the world's best gin and tonic. Moore is also an impassioned advocate of unfairly maligned drinks such as sherry, Campari and saki, and gives fascinating historical background on different spirits as well as invaluable advice on creating your home bar.How to Drink is a hugely readable, browseable and authoritative handbook, whose aim is to inform, entertain and crucially, make sure you can find the right drink at the right time."It doesn't need to be either difficult or expensive to drink as well as you eat, it just requires a little care...""A splendid book. Victoria Moore is quite right--it's not how much you drink but how you drink." --Fergus Henderson, chef and co-owner, St. Johns Restaurant"I loved How to Drink. For the first time in years I have broken open a bottle of vodka for a Bloody Mary, remembered how much better mulled cider is than mulled wine, drawn a fresh kettle for tea..." --Joanna Weinberg, author of How to Feed Your Friends with Relish"Anyone who loves their food should heed this unmatchable tutorial in the art of enjoying drink; Victoria Moore succinctly puts every sip in lively context, banishing the guilt from the pleasure of it all." --Rose Prince, author of The New English Kitchen

    Carmela Soprano from the hit Tv series 'The Sopranos' offers a complete guide to entertaining - from dinner parties to barbecues, from student parties to birthdays and anniversaries.

    In Ghillie Basan’s collection of aromatic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous lamb tagine with prunes, apricots, and almonds, and the tangy chicken tagine with green olives and lemon. Also included are less traditional but equally delicious recipes for beef and fish. Vegetarians, too, have a delightful and varied choice. Every recipe includes suggestions for accompaniments and side dishes.

    Formatted like the two previous best sellers in 2012 and 2013, this all-new book celebrates a full year of holidays--from Easter to Fourth of July, Halloween to Christmas--and all that comes with them: food, decorating, entertaining and crafts. It will be filled with mouth-watering photographs and lively graphics so it is every bit as pleasing and inviting as the first two books. The hosts of the show-all contributors to the book-are chef, best-selling author, and TV personality Mario Batali; Iron Chef's Michael Symon; Top Chef's Carla Hall; What Not to Wear's Clinton Kelly; and best-selling author and nutritionist Daphne Oz.

    THE AMISH COOK, a full-color cookbook based on Elizabeth's columns, compiles more than 75 traditional Amish recipes, photographs of the Coblentz farm, practical gardening tips, cherished family tales, and firsthand accounts of traditional Amish events like corn-husking bees and barn raisings. A truly unique collaboration between a simple Amish grandmother and a modern-day newspaperman, THE AMISH COOK is a poignant and authentic look at a disappearing way of life.‚Ä¢ ‚ÄúThe Amish Cook‚Äù column is syndicated in more than 100 newspapers nationwide.‚Ä¢ Elizabeth wrote THE AMISH COOK in longhand by the light of a kerosene lamp.‚Ä¢ Elizabeth has been a writer for the Amish newspaper, The Budget, for 40 years.

    Cleansing allows the digestive system to rid itself of the toxins everyone accumulates from unhealthy eating or from the environment. It is a customized program based on your own personal health and lifestyle.

    The great thing about soups and sandwiches is that they can be used for almost any occasion. Whether it’s a quick lunch on the go, a buffet for casual entertaining or a relaxing meal at the end of a busy day, put a soothing soup and tasty wrap on the menu, sit back, and enjoy the compliments.Spicy soup, potato soup, chowder, chicken soup, cheesy soup, vegetable soup, tomato soup are just a few of the soup categories in this book. Sandwiches and wraps include tuna, ham, cheese, chicken, turkey, veggie and even dessert wraps.Show more Show less

    She delivers a delectable array of recipes from easy family favorites to more gourmet, "date night" fare. Each recipe is made from fresh, accessible, whole-food ingredients and is free of grains, gluten, and sugar. From breakfast to dessert and everything in between, these recipes will inspire readers to get into the kitchen and enjoy cooking, every day. With more and more people turning to the ketogenic diet to regain health, lose weight, or simply feel their best, low-carb, high-fat diets have established their place in the mainstream and have become an everyday way of life. With the diet's rising popularity comes a greater demand for recipes that entice the palate, excite the senses, and deliver satisfaction without starvation. The Everyday Ketogenic Kitchen answers that demand and shows people how to go beyond eggs, meat, and cheese and love the way they eat! The Everyday Ketogenic Kitchen will enable readers to break free from the constraints of modern dieting and put them on a path to lifelong heath with a keto-adapted lifestyle. Ketchum teaches how to create keto-friendly recipes that taste just as good, if not better than, their unhealthy counterparts. Her recipes allow people to enjoy the taste, freedom, and sustainability of the keto way--without the restriction of typical fad diets. The Everyday Ketogenic Kitchen includes 150 step-by-step recipes with full-color photos, a simple guide to getting started, tips and tricks on mastering keto cooking and baking, shopping lists, and much more! Sample recipes include: Cream Cheese Waffles Red Wine Braised Short Ribs Sautéed Green Beans with Crispy Prosciutto Slow Cooker Broccoli Cheese Soup Brown Butter Ice Cream Easy Peanut Butter Cups For aspiring home cooks, kitchen warriors, and anyone else looking for new and delicious low-carb dishes, The Everyday Ketogenic Kitchen is a must-have!