A homage to beer by Cheers actor and beer connoisseur George Wendt, better known as Norm Peterson.

    The 140 easy-to-make recipes provide a mouthwatering way to eat great, lose weight, lower blood pressure and prevent diabetes without feeling deprived.QUICK AND HEARTY BREAKFASTS• Berry Banana Green Smoothie• Veggie Frittata with Caramelized OnionsENERGY-BOOSTING LUNCHES• Mexican Summer Salad• Chicken Fajita WrapsFAST AND FABULOUS SNACKS• Roasted Zucchini Crostini Dip• Grilled Sweet Potato Steak FriesSATISFYINGLY DELICIOUS DINNERS• Turkey Meatballs in Marinara Sauce• Ginger-Apricot Chicken SkewersTASTY AND WHOLESOME DESSERTS• Grilled Peaches with Ricotta Stuffing and Balsamic Glaze• Mini Cheesecakes with Vanilla Wafer Almond CrustNamed the number-one diet in terms of weight loss, nutrition and prevention of diabetes and heart disease, DASH (Dietary Approaches to Stop Hypertension) is the best diet for a fit lifestyle. Including a 28-day meal plan, easy-to-follow exercise advice and tips for keeping to the diet when on the go, this cookbook is the ultimate guide to living healthy.

    Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouth-watering recipes are included.

    For most people who take on the Paleo diet, their biggest concern is the question of "What will I eat?" Even when you understand which foods you can enjoy, and which foods you should avoid, the task of actually planning, shopping for, and cooking your meals can still be very confronting. To streamline this aspect of committing to eating Paleo, Bill and Hayley have created The 30 Day Guide to Paleo Cooking. In this book, Bill and Hayley guide you step-by-step through your first month of following the Paleo diet. They cover everything you need to know to have a basic understanding of why this way of eating is perfect for optimal health. We are all designed to be fit, healthy and happy people, and following the Paleo diet is a solid foundation for a happy, healthy life.For your first 30 days of eating Paleo, this book includes a complete meal plan broken down week by week. In each week, they provide a detailed schedule of the meals to make, shopping lists that go along with the meal plan, and recommended reading to expand your knowledge of this lifestyle beyond the basics.

    In this book you'll find 100 Asian-inspired recipes for soups, broths, salads, miso dishes, noodles and rice, as well as favourites such as teriyaki dishes, brown rice pots and iced teas. There are even tips on how to make sushi and frozen yogurt at home. Every dish provides fewer than 300 calories per serving, takes fewer than 30 minutes to master and contains minimal amounts of saturated fat. But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too, with potassium-rich avocados, vitamin-packed cucumbers, edamame beans full of fibre and protein, and pumpkin and sesame seeds bursting with iron and zinc. And it's food that tastes as good as it looks...

    In the foreground is a caper story; in the background, a poetically expressed, apocalyptic history of Liverpool." —The Daily TelegraphThat woman with the grey hair and the specs and the kind face and the accent all like his grandmother, his nain in hospital and when she can talk that is what she sounds like. Don'thitmepleasedon'thitme. These women falling, sliding off this earth and not just from violence but the one commonality that turns life to a wreck—age.After their botched and brutal mission to punish a one-armed man in a small Welsh village, Darren and Alastair head back to Liverpool to report to their mob boss. On the way home, Darren robs a rural postal office in Wales that serves as a bank and needlessly cracks the skull of a little old postal lady. Darren's eyes are full of fire. "We're rich, Alastair!" But Alastair sees his own nain in this elderly woman and falls victim to his conscience. Darren has finally gone too far.As Alastair and Darren weave their way through the lowlife milieu of Liverpool, we hear many voices: the alky, the crack addict, the busman, the whores, the gangsters, and Darren's many victims. But we also hear the voices of their ancestors going back generations of unthinkable grief and poverty.A fascinating sequel to Niall Griffiths' Stump, which Irvine Welsh calls "a magnificent novel of loss and obsession . . . [by] a major talent."

    The colors are delicately applied, a visual feast. In short, not only is this tome exemplary of the cartoonist's art, it is similarly an exemplar of the printer's. A well-made book." - Comics Buyer's Guide, on MUTTS' first Sunday treasury, MUTTS SundaysMUTTS is known for its straight-forward, delightful artwork, its positive messages, and, of course, the antics of its charming furry protagonists, Earl the dog and Mooch the cat. But MUTTS has also garnered praise for its creative and colorful Sunday strips.Sunday Mornings is a collection of MUTTS Sunday strips hand-picked by creator Patrick McDonnell. Monday through Saturday, readers of every generation have wide-ranging reasons why they love MUTTS. But Sunday is a special visual adventure. The logo panel is almost a strip unto itself, often paying homage to cartooning of yesteryear, with Mooch and Earl in a comic book cover tribute or parodying a strip from decades gone by. Some readers may have never seen the logo panel, since they are sometimes dropped for space. Those cheated readers, as well as those who have come to love MUTTS' special Sunday full-color strips, will cherish this vibrant collection.

    Chesterton, the act of getting to and from a pub is central to an understanding of British life and landscape. So bon viveur, pub singer and writer Ian Marchant set off with photographer Perry Venus on a gruelling month long British pub crawl, to go to and from a lot of pubs in order to test Chesterton's hypothesis.

    From the joy of gardening her own little piece of paradise to the thrill of joining in with the Greek dancing at local festivals, Jennifer learns something new every day – and discovers love again along the way.Dive into this exquisite, honest and deeply moving tale and taste the sweetness of living life to the full on a small island.

    With baby-led weaning (BLW, for short), you can skip purées and make the transition to solid food by following your babyâ��s cues.At about six months, most babies are ready to join the family at the kitchen table and discover food for themselves. Baby-Led Weaning is the definitive guide to this crucial period in your childâ��s development, and shows you how to help your baby: Participate in family meals right from the start Experiment with food at his or her own pace Develop new abilities, including hand-eye coordination and chewing Learn to love a variety of foods and to enjoy mealtimes Baby-led weaning became a parenting phenomenon in the UK practically overnight, inspiring a fast-growing and now international online community of parents who practice baby-led weaningâ��with blogs and pictures to prove it! In Baby-Led Weaning, world-leading BLW authority Gill Rapley and early BLW practitioner and coauthor Tracey Murkett deliver everything you need to know about raising healthy, confident eaters.

    Whether you’re a seasoned chef like Monica Geller, just starting a catering business like Phoebe Buffay, or a regular old food enthusiast like Joey Tribbiani, Friends: The Official Cookbook offers a variety of recipes for chefs of all levels. From appetizers to main courses and from drinks to desserts, each chapter includes iconic treats such as Monica's Friendsgiving Feast, Rachel's Trifle, Just for Joey Fries, Chandler's "Milk You Can Chew," Phoebe's Grandmother's Cookies, and of course, The Moist Maker. Complete with more than seventy recipes and beautiful full-color photography, this charming cookbook is both a helpful companion for home cooks and a fun homage to the show that’s always been there for you.

    To accompany the BBC2 TV series, this book chronicles the Strawbridge family's journey from a perfectly normal life and house in the Midlands to a self-sufficient environmentally friendly dream home in the West Country. Written by the flamboyant, moustachioed, eccentric presenter, Dick the Colonel Strawbridge, this book is an inspiration to people thinking of becoming eco-friendly or even just a bit greener. Full of specially commissioned color photos and screen grabs, it is also full of practical advice, with essential addresses and contact details at the end.

    From "Taste of Home," North America's most popular cooking magazine, comes this collection of 260 great-tasting recipes, most taking only ten, 20, or 30 minutes to prepare.

    I want to start a new food revolution; one where people have a better understanding of nutrition but don't forget that eating should be enjoyable!' - Gizzi ErskineGizzi Erskine believes that the key to healthy eating is to cook fresh food using good ingredients. Her ethos is to love food in all its guises and to try new things as much as possible. Gizzi's Healthy Appetite is a collection of over 100 of her favourite recipes - all with a Gizzi twist. Among the array of incredible dishes, insanely good flavours and palate-pleasing textures to choose from are the crunchy Marinated Griddled Whole Chicken Caesar salad, spicy Green Chilli Pork, oozing Roasted Baby Cauliflower with Cheese Sauce & Crispy Shallots, fresh Tuna Tataki with Yuzu and the ultimate Korean BBQ. And, for a sweet treat, who could resist warm Molten Caramel & Chocolate Pudding, soothing White Chocolate & Cherry Clafoutis or the fragrant Maple, Orange & Rosemary Tart? These are dishes that anyone with a healthy appetite will relish.

    While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat - it doesn't have to take up a huge amount of space.The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process - this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax ... and your own dry-cured streaky bacon sizzling in the breakfast frying-pan.With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.