By sharing tips, tricks and techniques with the QVC customers while equipping their kitchens with QVC’s professional Technique® and Blue Jean Chef® cookware, Meredith has helped people become comfortable in their kitchens. Now, in this cookbook, Meredith gives you a wide variety of delicious recipes for the pressure cooker, so you can get meals on the table in one third of the time it would normally take. Her recipes, tips, and techniques will help make any cook more Comfortable Under Pressure. With 125 recipes and over 100 tips and explanations, Blue Jean Chef: Comfortable Under Pressure will help you create delicious meals while becoming more versatile and at ease with your pressure cooker. Don’t let the pressure get to you! Get Comfortable Under Pressure!

    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!

    This guidebook is not meant to replace a Lonely Planet/Frommers/Rough Guide, but rather to compliment them. In NZ Frenzy you'll find info about all the South's must-see spots, plus detailed info about the lesser-known and unheralded off-the-beaten-path wonder spots. This guidebook goes WAY beyond the vague outdoor info in the mainstream travel guidebooks. NZ Frenzy is about giving you the details you'll need to find the "real" NZ, the one without lines of tour buses, the one without brochures of pay-to-see commercialized natural "attractions". NZ Frenzy, unlike any of the other mainstream guidebooks, will deliver you to the New Zealand that you've been planning for and fantasizing about. I guarantee it. Please read the reviews of NZ Frenzy North Island to see what travelers think of my info. Are you going to NZ to be a tourist at touristy crowded places or do you want to find the "Real" New Zealand that you'll tell stories about?? When you have an NZ Frenzy in hand, you'll leave the other guidebooks in the glove box and you'll leave the tourists behind!! The South Island has natural wonders beyond compare, but the mainstream media only promotes the commercialized stuff. Don't waste your precious time while in NZ waiting in line at the tourist visitor centers...get NZ Frenzy and go experience the Real New Zealand, the Fabled New Zealand. You can have the trip of a lifetime, you will have the trip of a lifetime!!

    No matter how much time he spends outside, it's never enough. Whether being thrashed by drill instructors at Parris Island or drenched by a squall in some high tundra, the same calming thought always prevailed: It’s good to be outside."Home is Forward" is much more than a collection of travel stories. As a prequel to "Where's the Next Shelter?" it answers the question of how someone can go from having a (somewhat) normal life to casting it all aside and wanting to go live in the woods. Hilarious, poetic and often thoughtful, "Home is Forward" is also a story about people. From ancient ruins to frozen volcanos, lessons are learned, friendships are forged, and on top of it all, love blooms. So if you yearn to visit far off lands, or simply love a well spun tale, you’re in the right place.

    From 'swilling and swirling' to 'Syrah and Chardonnay', The Bluffer's Guide to Wine contains everything you need to know to pass yourself off as an informed imbiber.

    The beatings and subsequent murder made international news. This book was written by an investigative journalist who became extremely close to the families of the victims. WITH PHOTOS

    So, in this groundbreaking cookbook, his first in five years, he tackles all four. Broken down into seven techniques of one-pot cooking--including braising, wokking, sauteing, high-temperature cooking, roasting, tossing, and soups--SIMPLY MING ONE-POT MEALS offers 80 recipes with Ming's well-known East-West approach. Every recipe minds its fat intakes and allergens (keeping it healthful); every dish costs roughly $20 for four servings (keeping it economical); and, for most of the recipes, you'll only have to use one vessel in which to cook (keeping it simple).Toss a Miso-Shallot Grilled Chicken Frisee Salad, braise Pork Belly and Pineapple, wok up some Black Bean Scallops and Zucchini, flash-fry Turkey Scallopini with a warm Mango-Cranberry Vinaigrette, roast a Moroccan Lamb Shoulder with Couscous, saute some Gingered Beef and Leeks, and stew a Three-Bean Chili. Yes, you can make Sweet Potato Raviolis in Thai Basil Brown Butter, Potato-Crusted Halibut with a Shaved Fennel Salad, and Asian Sloppy Joes all in one pot! Every dish is accompanied with a beverage suggestion and a full-color photograph to make your preparation even easier.Whether you're aiming to feed a family of four on a weeknight, entertaining a dinner party on a weekend, or cooking for one or two for the week ahead, you'll find inspiration in these quick and simple yet utterly delicious--one-pot meals.--front flap

    Accompanying the advice there are 80 new delicious recipes.Following on from Dr Rupy’s bestselling cook book The Doctor’s Kitchen, Eat to Beat Illness distils actionable ideas for daily life to teach you how to use food to trigger and amplify your defences against illness. Accompanying the advice there are 80 new delicious recipes.In Dr Rupy’s second book he builds on the message that what you choose to put on your plate is one of the most important health interventions you can make. Food can not only affect our likelihood of disease but it can lengthen our lives, change our mood and even affect the expression of our DNA.The first section of the book explains how our bodies can better fight off illness through eating well and how we can heal our bodies through simple lifestyle changes including exercise, stress reduction, sleeping well and finding purpose in our lives.It is now scientifically proven that certain foods and food groups are beneficial for staving off illness and here Rupy will look at key conditions such as cancer, depression, diabetes, Alzheimer’s, stress and explain what to eat to increase our chances of staying healthy.Complemented by 80 new recipes, full of tempting international flavours such as Roast Golden Beets with Italian Greens and Hazelnut Pesto; Bangladeshi Cod CurrySpatchcock Poussin and Middle Eastern Ful Madames; Iranian Dizi Stew; Garlic Chilli Prawn and Black Bean Stirfry with Bokchoy and Silverbeet; Pea and Broccoli Orecchiette Japanese Togarashi Mix, to name just a few, eating well for has never been so easy and delicious.

    She’s also an award-winning Nashville superstar and the popular host of Kimberly’s Simply Southern, her delightful hit television cooking series.Fans have fallen for Kimberly’s easy confidence in the kitchen and effortless way she entertains. They love her cooking the same way they’ve swooned over her high harmonies singing with country music powerhouse Little Big Town. In Oh Gussie!, Kimberly shares soul-pleasing recipes and soul-stirring stories from her roots in the Appalachian foothills of north Georgia, her travels on tour with the band, and from the life she loves back home in country music’s capital.Kimberly’s cooking style embodies modern, wholesome, Southern home-cooking—fresh, accessible, nutritious, quick, and fun. With Oh Gussie!, fans can whip up a batch of Georgia Peach Salsa for a tailgate party; bring a pot of Kimberly’s Chicken and Dumplings to the next neighborhood potluck; serve some Baked Onion Rings with Hot Ranch Dip for the big game; sweeten up a weekend brunch with Sticky Cinnamon Rolls; and finish off a satisfying meal with bowls of Big Batch Banana Pudding.Filled with gorgeous color photos that capture the flavor and fun of her delicious food, Oh Gussie! honors Kimberly’s beloved Georgia mountain-home cooking and serves up helpings of her favorite foods from Nashville as well.

    There are pancakes for breakfast and easy lunches like soup or salad to pack up for school. Quick meals like spaghetti or omelettes are best for busy school nights; for weekends there are serious dinners like homemade lasagna or whole roasted chicken. And don't forget fancy, mouth-watering desserts; addictive but healthy snacks; and even special menus and suggestions to help keep your brain awake during dreaded exam time. Especially geared toward teen readers is the lively running commentary from Sam, plus colorful photos of food preparation and the ultimate chef's reward: feasting with friends.

    A look at over 400 of the best historical movies (and some of the worst) purporting to be ‘factual’ or ‘based on actual events’; and how Hollywood has distorted, altered, manipulated, exaggerated, even falsified history under the all-encompassing premise…based on a true story…

    It’s time to throw out those ready meals, step away from the microwave and discover how to cut calories without compromising on taste. The Cook Yourself Thin team don’t do denial or sums or regimes, but whether you want to lose a few inches, a few pounds, or stay in shape, they’ve got tips and tricks and 80 delicious recipes up their sleeves to make it easy. Simply discover the foods that are your downfall, swap for fantastic skinny alternatives and watch the pounds drop off. Never has dieting been so easy or tasted so good!

    The only proviso is that each new destination must be to a different country. From Here to Anywhere takes him on a madcap adventure through 16 European nations in just sixteen days. Along the way, he visits a place called Moss in Norway and sees the 'most depressing street in Europe' in Belgium. He wanders through a Syrian refugee camp in Belgrade, crosses a UN-protected border in Cyprus, smashes a bottle of beer in a Hungarian church and drinks some Guinness in Dublin, all the while battling airport queues, cheap coffee and his fellow passengers. Jason Smart is the published author of nine other travel books: The Red Quest Flashpacking through Africa The Balkan Odyssey Temples, Tuk-tuks and Fried Fish Lips Panama City to Rio de Janeiro Bite Size Travel in North America Crowds, Chaos, ColourRapid Fire Europe Meeting the Middle East

    Little did she know that her journey down under would take a dark turn which left her stranded 10,000 miles from home trying to piece back together the fragments of her now broken life. After working hard towards her dreams of becoming a clinical psychologist, Aly had a sudden realisation that there must be something more out there away from the books she had been burying her head into for the past 3 years. She decided to hang her degree on the wall and book a one-way ticket to Australia, a decision which would change her entire life. Through the relationships she made, the jobs she took and the landscapes she wandered, Aly reveals her full story for the first time. Behind her YouTube videos and blog posts remained a deep dark secret that she was never ready to share, until now.

    It includes sections on viniculture and viticulture, Old World and New World wines, beer and other fermented beverages, and all varieties of spirits. Review questions, key terms, a pronunciation guide, maps, and even sample wine labels provide invaluable test prep information for acing the major sommelier certification exams. For each type of beverage, author Michael Gibson covers the essential history, manufacturing information, varieties available, and tasting and pairing information. He also includes sections on service, storage, and wine list preparation for a full understanding of every aspect of beverage service. - An ideal test prep resource for anyone studying for certification by The Court of Master Sommeliers, The Society of Wine Educators, or The International Sommelier Guild - An excellent introduction to wine and beverages for bartenders, beverage enthusiasts, and students - Based on education materials developed by the author for his culinary and hospitality students at the Le Cordon Bleu College of Culinary Arts in Scottsdale With concise, accessible information from an expert sommelier, this is the most complete guide available to all the wines, beers, and spirits of the world.