Health-conscious readers can embrace this value-priced trade paper edition that boasts more than 500 of Cooking Light magazine's greatest recipes presented in a new kitchen-friendly format.

    When Christie Blatchford wandered into a Toronto courtroom in 1978 for the start of the first criminal trial she would cover as a newspaper reporter, little did she know she was also at the start of a self-imposed life sentence. In this book, Christie Blatchford revisits trials from throughout her career and asks the hard questions--about judges playing with the truth--through editing of criminal records, whitewashing of criminal records, pre-trial rulings that kick out evidence the jury can't hear. She discusses bad or troubled judges--how and why they get picked, and what can be done about them. And shows how judges are handmaidens to the state, as in the Bernardo trial when a small-town lawyer and an intellectual writer were pursued with more vigor than Karla Homolka. For anyone interested in the political and judicial fabric of this country, Life Sentence is a remarkable, argumentative, insightful and hugely important book.

    An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.

    As a young man, he was fond of sports and hunting, and was said to be uncommonly handsome. Standing more than six feet tall, he loomed large in the lives and minds of his subjects as he navigated his country through the tricky diplomatic and military hazards of the sixteenth century. A man of enormous appetites, Henry conducted affairs with many women, married six, and executed two. His infatuation with Anne Boleyn set in motion a chain of events that reshaped the church in England and eroded the dominance of Rome. But the popular image of Henry as a crude tyrant, dispatching courtiers, enemies, and wives with gusto, obscures a more nuanced and fascinating character. He was a true Renaissance king who presided over one of Europe's greatest courts and nudged Western civilization onto a new course. Here, from Abigail Archer, author of The New York Times bestseller Elizabeth I, is the story of Henry VIII.

    A wife, mother, self-published cookbook author, and organizational ace, Goldfarb realized that for most people 6 P.M. was too late to start wondering what to cook for dinner. So she started the Six O'Clock Scramble, a weekly e-mail newsletter with five days' worth of dinner recipes, plus grocery lists. The meals (grilled teriyaki chicken tenderloins one night, baked huevos rancheros another) take about a half hour to prepare and are creative, healthy, unprocessed and kid-friendly without being adult-alienating. A subscription costs $5 a month - a small price to pay for a whole new kind of happy meal.

    From the incredible seafood of the north Pacific coast, and the mole of Oaxaca, to the spices and salsas of Yucatan and Quintana Roo, no one better captures the foodie essence of a country like Rick.With the trademark beautiful photography and evocative design of Rick's books, The Road to Mexico is a must-have cookbook for Autumn 2017.

    Beginning with a description of the biology of sweetness itself, Richardson navigates the ancient history of sweets, the incredible range and diversity of candies worldwide, the bizarre figures and practices of the confectionery industry, and the connection between food and sex. He goes on to explore the role of sweets in myth and folklore and, finally, offers a personal philosophy of continual sweet-eating based on the writings of Epicurus.A delicious blend of anecdote, history, and investigative reporting, Sweets is the perfect gift for anyone who loves candy.

    The year is 1522. Two great leaders, twenty-five-year-old Suleiman the Magnificent, the absolute ruler of the mighty Ottoman Empire, and Philippe de L'Isle Adam, the grisly, fifty-eight-year-old Grand Master of the Knights of Rhodes, come to war on the Greek island of Rhodes. For 145 days, Philippe and 500 European Knights fight to protect their fortressed city and withstand an assault of nearly 200,000 men from Suleiman's army, in a battle that becomes the historic hallmark for siege warfare. Authentic in all its historical detail, The Shadow of God evokes a seismic clash of cultures: Muslim versus Christian, the Ottoman Empire versus the last remaining Knights of the Crusades and, most important, two of the most powerful men of their time. Embedded in this fictional account is the secret marriage of a lovely Jewish nurse to her Christian French Knight, as well as the forbidden love of the Grand Master for the beautiful Helene. An epic of bravery and courage, The Shadow of God weaves a tapestry of beauty, terror and triumph set in a forgotten time of brutality and courage, loyalty and honor.

    Compiled and written by Mary Randolph (reputed to have been the best cook in Richmond), it contains a treasury of cooking instructions for everything from hearty soups to exotic cordials. Included are time-honored recipes for a wide range of beef, veal, lamb and pork dishes, along with fish, poultry, sauces, vegetables, pudding, cakes, preserves, and more. In addition to such traditional Southern fare as okra soup, curry of catfish, barbequed shoat (a fat young hog), field peas, beaten biscuits and sweet potato buns, readers will also find scores of recipes for dishes, condiments and beverages rarely seen on today's dinner table: sweetbread and oyster pie, grilled calf's head, shoulder of mutton with celery sauce, fried calf's feet, pheasant "a-la-daub," tansy pudding, gooseberry fool (cold stewed gooseberries with custard and whipped cream), pickled nasturtiums, walnut catsup, vinegar of the four thieves, ginger wine, and many other edibles from a bygone era.More than just a collection of recipes, however, this comprehensive cook's reference also provides a fascinating introduction to the food and customs of the antebellum South, as well as handy instructions for making soap, starch and cologne water, cleaning silver, drying herbs, and much other useful advice.For this edition, Jan Longone, a specialist in antiquarian wine and food books, has contributed an informative new introduction that outlines the singular qualities of Mrs. Randolph's book and its preeminent place in American culinary history. Any cook, antiquarian or lover of Americana will enjoy this rare glimpse into the kitchens of the past.

    A cookbook designed to recreate the atmosphere of dining on the famous, doomed luxury liner serves up such recipes as Lobster Thermidor, Quail's Eggs in Aspic with Caviar, and Poached Salmon with Dilled Mousseline Sauce and Cucumber.

    And, like most consumers, he often reads the ingredients label -- without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss -- and determined to find out. From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients -- where they come from, how they are made, how they are used -- and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name -- all for the sake of creating a simple snack cake. An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you.

    But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater.Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild's finds weren't just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America's capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created.

    You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

    In The Petit Appetit Cookbook, mother and professional cook Lisa Barnes offers a healthy all-organic alternative to commercially processed, preservative-filled foods to help create delicious menus, nurture adventurous palates, and begin a lifetime of positive eating habits for children.Includes:150+ easy, fast, child-tested recipes for ages 4 months to 4 yearsMealtime solutions for even the most finicky eatersNutritional information for each recipeTime-saving cooking techniquesThe right age- and stage-appropriate food choicesHow and when to introduce solids to baby's dietAdapting family recipes for young childrenRecognizing signs of food allergies and intolerances

    Filled with tips on how to select the right ingredients for your smoothies and juices and then how to make them taste absolutely perfect, this is the only book of smoothies and juices you will ever need.