The female side of her family tree is dotted with funny storytellers, prolific authors, hospitable home cooks, and champion chatters. In We Love, We Laugh, We Cook, Becky---a butter and bacon loving mama---and Rachel---a vegan bean eating daughter---share stories of their crazy, wonderful, and sometimes challenging lives as Rachel becomes a mother herself. Becky is messy; Rachel craves order. Becky forgets what month it is; Rachel is an organizational genius. (At least before baby arrives.) Sprinkled throughout are the lip-smacking, nourishing recipes they love to make and share. From food for a family reunion of thirty, to lunch for a party of one in a high chair, to a hot meal for a sick friend, the authors demonstrate grace, acceptance, and love to others through the bonding gifts of humor, attentive listening, and cooking ... whether diners prefer beef or tofu in their stew.

    The host provides two or three pots of soup, and the guests bring their own dishes and silverware, and perhaps a salad or some bread. Neighbors get to know each other by name, people of all ages connect and socialize, and the neighborhood becomes friendlier and safer. In Soup Night, Maggie Stuckey offers a practical guide to starting your own soup night group, along with 99 delicious soup recipes and 40 recipes for accompaniments.

    It should be fun and fuss-free. Which is why Donna Hay has put together this collection of simple menus for truly instant entertaining. So no matter what the occasion, entertaining has just become a whole lot easier.One of today's most influential food writers tells you all you need to know about entertaining. Following the worldwide success of her last book, The Instant Cook, Donna Hay brings you fresh, easy-to-follow recipes and clever styling ideas for entertaining family and friends. From an impromptu weeknight dinner for two to a celebration for twelve, Instant Entertaining is everything you need to make your occasion an instant success. It is beautifully photographed in the style for which Donna has become known worldwide.Donna Hay has become an inspiration to American cooks. Her recipes are renowned for their fresh modern flavors, stylish presentation, ease of preparation and readily available ingredients. Her style has become a benchmark for contemporary recipes and cookbooks. She has garnered a passionate global following for her approach to food, giving home cooks the confidence to cook with instinct and style.

    Dr. Atkins actually introduced the concept of “ketosis” to the general public in 1972 in his first book, Dr. Atkins’ Diet Revolution. With this book, you too can live a low-carb and low-sugar lifestyle that’s as flexible as it is inspiring. A BETTER KETO DIET AND SO MUCH MORE: This all-new Atkins guidebook focuses on eating right—not less—for painless weight management and better overall health. Choose the program that works for you: Atkins’ classic approach (Atkins 20®), a better keto diet (Atkins 40®), or small changes that lead to big results (Atkins 100™). 100 DELICIOUS WHOLE-FOOD RECIPES: Not only are the recipes in this book low in carbs and sugar, they contain a healthy balance of proteins and healthy fats, and they are nutrient-dense. MEAL PLANS TO HELP YOU ACHIEVE YOUR GOALS: Six full weeks of meal plans packed with variety, these healthy takes on classic comfort foods offer simple solutions for eating the foods we love in a healthier way. Plus, learn about the Hidden Sugar Effect and how to avoid it, and read real-life tips for creating a low-carb kitchen and for setting achievable goals. You’ll see how easy it is to eat right—not less—to reach your weight-management goals and achieve optimal health.

    Besh Big Easy will feature all new recipes and easy dishes, published in a refreshing new flexibound format and accessible to cooks everywhere. Much has changed since Besh wrote his bestselling My New Orleans in 2009. His restaurant empire has grown from two to twelve acclaimed eateries, from the highly praised Restaurant August to the just opened farm-to-table taqueria, Johnny Sanchez. John's television career has blossomed as well. He’s become known to millions as host of two national public television cooking shows based on his books and of Hungry Investors on Spike TV. Besh Big Easy is dedicated to accessibility in home cooking and Orleans cuisine. "There's no reason a good jambalaya needs two dozen ingredients," John says. In this book, jambalaya has less than ten, but sacrifices nothing in the way of flavor and even offers exciting yet simple substitutions. With 101 original, personal recipes such as Mr. Sam’s Stuffed Crabs, Duck Camp Shrimp & Grits, and Silver Queen Corn Pudding, Besh Big Easy is chock-full of the vivid personality and Louisiana flavor that has made John Besh such a popular American culinary icon. Happy eating!

    We all strive for a nightly dinner that is both a happy occasion and nutritionally fulfilling, but so often we feel we fall short. Busy family schedules, long work days, and the stress of meal planning leave us feeling overwhelmed and stuck in a mealtime rut. In"Feeding a Family," nutritionist and mom Sarah Waldman gives you the tools to reclaim dinner! Through forty complete menus organized by season, you'll discover healthy meals that are simple enough that they can be prepared on a busy weeknight. Sarah takes the guess work out of dinner by offering up the sides and desserts that perfectly pair with her entrees. Along the way, she offers tips on mealtime prep, ways to involve the kids, and ideas for turning leftovers into a different meal the next night. Gain confidence in shopping for, planning, and cooking simple, nourishing evening meals for your loved ones so that family dinners can be relaxed and fun."

    Connie Guttersen originally created the Sonoma Diet to provide people with a satisfying, healthful, and above all, delicious way to lose weight. Now, her cutting-edge plan--inspired by the sun-drenched cuisines of the Mediterranean and California's wine country--is better than ever. The New Sonoma Diet features the latest in nutritional science and a feast of fresh recipes. More than half of this edition is entirely new!Includes: o Detailed diet plans and menus--and no food category is off limits, even wine o By popular demand, features new Sonoma Express quick meals and Sonoma Made Simple, with a “cook once, eat twice” philosophy and time-saving kitchen strategies o New recipe ideas for family, gluten-free, and on-the-go meals, as well as breakfast o Ideas for entertaining wine country style, with food and wine pairings o The patented plate and bowl concept, which makes it easy to balance portion sizes and eliminates calorie counting o Breakthrough nutrition science, featuring the glycemic load measure o The skinny on 12 nutrient-rich power foods, and why they're essential to good health

    These fans found solace in Community , Hetty's immensely popular cookbook showcasing the delicious, seasonal salads so adored by her customers.Now Hetty is back, with a second cookbook that is equally sure to delight and inspire. Neighbourhood takes its cues from Community and ventures a little bit further. These salad and sweets recipes are inspired by many different places, journeying from Brooklyn to the greater Americas, the Mediterranean, Asia, France, Australia and many other places around the world for inspiration.

    Her goal was modest: to make a living by offering comfortable lodging and southern home cooking served family style in the downstairs dining room. Mrs. Wilkes' reputation was strong and business was brisk from the beginning, but it was the coverage in Esquire and the New York Times, and even a profile on David Brinkley's evening news that brought southern food lovers from all over the world to her doorstep. Sema is now 94 years old, and four generations of Wilkes help her keep the tables laden with platters of her legendary fried chicken, pork ribs, and biscuits, while friends and strangers pass bowls brimming with her sublime butterbeans, collard greens, mashed sweet potatoes, and banana pudding. The line snakes out the front door and down the street, where along with the locals and visitors, it's not uncommon to find Jimmy Carter or Roy Junior Blount, among other familiar faces, waiting for their turn at Mrs. Wilkes' table. With over 300 recipes and culinary historian John T. Edge's colorful telling of Mrs. Wilkes' contribution to Savannah and southern cuisine, the rich volume is a tribute to a way of cooking-and eating-that must not be forgotten.

    Get on the road to your best selfA meal planner companion to the New York Times bestselling The Skinnytaste Cookbook, this 52-week journal will help you take an organized, proactive approach toward the lifestyle you want.   • PLAN MEALS: look ahead and decide to eat healthy all week; choose snacks to pack for each day    • TRACK CALORIES OR POINTS: count what you take in so that you know what you’re really eating; compare tallies to your goals in ordeer to make progress    • LOG EXERCISE: pick an activity to do each day; note the calories you burned  With 20 Skinnytaste recipes, plus inspirational quotes and tips about superfoods, The Skinnytaste Meal Planner can guide you to becoming your best self.

    Packed with mouth-watering recipes and easy-to-follow instructions, Fruit Infused Water preps you for including fruit infused water in your diet—whether you own a fruit infuser water pitcher or a simple glass jar. Build from the basics then advance to endless mix-and-match flavors and inventive fruit infused water recipes. Squeeze the most out of every drop, with: * 98 flavorful fruit infused water recipes, like Basil Mint Infusion * 10 must-have tips for making foolproof fruit infused water * On-the-go guidelines for bringing your fruit infused water wherever your day takes you * 10 tasty snack ideas for your leftover fruit (fruit sushi rolls, anyone?) From one-step infusions to creative combinations, there’s something for everyone in Fruit Infused Water, your best resource for enjoying your H20 to the fullest.

    This low calorie slow cooker recipe book makes it easy to cook healthy, affordable meals without spending hours in the kitchen. At 450 calories or less per serving, these stew, chicken, beef, and pork recipes will help you lose weight as you enjoy delicious, nutritious meals.

    F. K. Fisher in The Gastronomical Me, food is more than a metaphor in The Bread and the Knife. It is the organizing principle of an existence. Starting with "A Is for Al Dente," the loosely linked chapters evoke an alphabet of food memories that recount a woman’s emotional growth from the challenges of youth to professional accomplishment, marriage, and divorce. Betrayal is embodied in an overripe melon, her awakening in a Béarnaise sauce. Passion fruit juice portends the end of a first marriage, while tarte Tatin offers redemption. Each letter serves up a surprising variation on the struggle for self-knowledge, the joy and pain of familial and romantic love, and food’s astonishing ability to connect us with both the living and the dead. Ranging from her grandmother's suburban kitchen to an elegant New York restaurant, a longhouse in Borneo, and a palace in Rajasthan, The Bread and the Knife charts the vicissitudes of a woman forced to swallow some hard truths about herself while discovering that the universe can dispense surprising second chances.

    Learn how to listen to your hunger and calm your mind. Lyndi is one of Australia's most popular dietitians, known as The Nude Nutritionist of Channel 9's TODAY show. She started dieting as a young teenager, unhappy with her growing body, and gave up in misery, having steadily gained weight for more than a decade. Almost by accident she become a mindful and intuitive eater, and along the way she gently lost 20kg. With over 50 deliciously realistic recipes (no 'superfoods' required) you'll also be inspired to eat well to boost your mood and balance your hormones. Change starts today.

    In it he spans twenty-plus years and nearly as many jobs--including the fateful job advertisement in the local paper for a short-order cook with "no experience necessary." Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard-award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture--and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain's Kitchen Confidential, and populated by a rogues' gallery of colorful characters--including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter--No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.