Mediterranean cooks know how to make eating a pleasure. They do it simply—with olive oil and garlic; with herbs and spices; with tomatoes and eggplants, peppers and squash, figs and peaches, and other seasonal produce. And of course there is crusty bread and local cheese, the freshest yogurt and endless wine.In this authoritative and anecdotal cookbook, award-winning author Martha Rose Shulman captures the vibrant flavors of the Mediterranean region in more than 500 delicious vegetarian dishes that will appeal to everyone. The book represents years of meticulous research gleaned from Shulman's travels through France, Spain, Italy, the Balkans, Greece, Turkey, North Africa, and the Middle East. She presents authentic contemporary variations as well. You'll dine with her in Greek olive groves, feast on torecipes handed down from mother to daughter for generations, and she offers her own matoes and fresh sardines in Croatia, savor coffee gelato in the streets of Bologna. At every turn in the road there is a new culinary reward.Whether you are a vegetarian or a dedicated meat eater, Shulman's recipes are substantial enough to satisfy any appetite. Included are such tempting creations as Majorcan Bread and Vegetable Soup, Provençal Chick Pea Salad, Pasta with Ligurian Artichoke Sauce, Greek Cauliflower Gratin with Feta and Olives, Balkan-Style Moussaka, North African Carrot "Compote," and Sweet Dessert Couscous with Citrus and Pomegranate. There is also an entire chapter devoted to the renowned "little foods" of the Mediterranean: tapas from Spain, antipasti and merende from Italy; meze from the eastern and southern Mediterranean, and more. In addition, the book features a glossary of useful cookware and indispensable pantry staples and the best online sources for hard-to-find ingredients.As Martha Rose Shulman herself says, "Mediterranean food enthralls me." Readers of this classic will be enthralled as well.

    Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture.Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes–most are gluten-free, all are without refined sugar–in hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones–all the while guiding you safely through techniques she’s spent years perfecting. When BabyCakes NYC opened on Manhattan’s Lower East Side in 2005, it helped propel the gluten-free and vegan baking movement into a new stratosphere. Suddenly there was a destination for those with wheat allergies and other dietary restrictions–and, soon enough, celebrities and dessert lovers of every kind–to indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers.Enclosed within these pages are all the “secrets” you’ll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from devotees such as Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson.For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC’s celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erin’s blissful desserts are yours for the baking!

    In EAT TO LIVE, Dr. Fuhrman offers his healthy, effective, and scientifically proven plan for shedding radical amounts of weight quickly, and keeping it off.Losing weight under Dr. Fuhrman's plan is not about willpower, it is about knowledge. The key to this revolutionary diet is the idea of nutrient density, as expressed by the simple formula Health=Nutrients/Calories. When the ratio of nutrients to calories is high, fat melts away and health is restored. Losing 20 pounds in two to three weeks is just the beginning. The more high-nutrient food Dr. Fuhrman's patients consume, the more they are satisfied with fewer calories, and the less they crave fat and high-calorie foods. Designed for people who must lose 50 pounds or more in a hurry, EAT TO LIVE works for every dieter, even those who want to lose as little as 10 pounds quickly. No willpower required-just knowledge

    With its ability to pressure-cook foods in mere minutes, all in one pot, it is a huge time-saver for busy home cooks. You can even bake a cheesecake in it! A ketogenic diet that eliminates processed foods sometimes require a little more effort in the kitchen, so any time saved is a plus. In this book, international bestselling author Maria Emmerich presents more than 160 delicious low-carb, high-fat keto recipes designed to be cooked in an Instant Pot or other multi-cooker. The recipes run the gamut from appetizers and sides to soups to main dishes to sweet treats and even a few drinks, along with some handy keto basics. As a bonus, Maria also includes slow-cooking instructions (which can be done either in the Instant Pot or in a separate slow cooker) for each recipe for those days when set-it-and-forget-it convenience takes precedence over the need for speed.Recipes include: Pumpkin Coffee Cake Easy Baked Eggs Buffalo Meatballs Crab-Stuffed Mushrooms Italian Chicken Chili Curry Beef Stew Philly Cheesesteak Pork Lettuce Cups Amazing Asian Pulled Pork Chicken and Bacon Lasagna Roll-ups Garlicky Tuna Casserole Lemon Ricotta Torte vChocolate Almond Fudge Homemade Root Beer …and much more! You'll also find tips for success, along with Maria's recommendations for Instant Pot extras to consider purchasing to make keto cooking easier. So what are you waiting for? Add this handy kitchen appliance to your low-carb cooking arsenal and put it to good use for tasty and healthy keto meals!

    Get that fresh taco-y feeling with over 75 seriously tasty vegan recipes. Tired of the same old cleanse? Instead of feeling rejuvenated are you feeling depleted, anxious, and cranky? (Not to mention . . . hungry?) A group of vegan taco scientists in Austin, Texas, know just how you feel, and now reveal their one-of-a-kind cleansing journey that anybody can follow and stick to—the Taco Cleanse. While the typical cleanse works by depriving you of your favorite foods, the plant-based Taco Cleanse rewards your body with what it naturally craves: tortillas, refried beans, guacamole! Begin with a breakfast taco, the most important taco of the day. Even if you do nothing else, your mood will brighten in just 24 hours. Keep eating tacos and within a week your outlook will be noticeably improved. After 30 days, cleansers report lasting benefits—and you will, too! The Taco Cleanse shows you:How to make everything from the tortilla—flour, corn, and waffle (!)—to the thirst-quenching “Supplements” (margaritas and other beverages) that best complement your tacosWhat to put in the tortilla— beer-battered portobellos, mac and cheese, even tater totsHow to remake popular staples like picadillo, tacos al pastor, carne guisada, and fish tacos using plants instead of, well, animals.The Taco Cleanse is cheap, easy, and delicious. Its recipes are authentically Austin, and are sometimes even inspired by Mexico, where the taco was first created. Everything tastes better folded (exactly once) into a tortilla. Just eat one or more tacos at every meal, adding margaritas as necessary. It’s that simple.

    With specific guidance on meeting women’s unique nutritional needs throughout the lifecycle and information about food choices that relate to many health concerns, Vegan for Her is a practical and realistic guide to making sure your plant-based diet is as healthy as it can be.

    What’s more, each raw vegan recipe can be adapted to your own taste, budget, and ingredient availability. Whether you are exploring ways to improve your health and longevity, cope with a food allergy, or lose weight, Practically Raw has something for everybody. It’s ideal for beginners as well as seasoned raw foodists, and filled with creative, satisfying, and delicious recipes that include:Almond Butter Sesame NoodlesVegetable Korma MasalaFiesta Taco Roll-UpsPrimavera Pesto PizzaMaple-Pecan Kale ChipsCherry Mash SmoothieParisian Street CrêpesWarm Apple-Walnut CobblerWith Chef Amber Shea’s flexible approach, you can enjoy raw food at your own pace, even without special equipment or hard-to-find ingredients. Filled with full-color photos, this innovative book provides a pantry guide, menus, money-saving and make-ahead tips, and nutrition information, as well as recipe variations and ingredient substitutions. If you’re looking for maximum nutrition and want flexible recipes for vibrant, sexy food, then you’ll love Practically Raw.

    The only vegan cookbook that celebrates eating and enjoyment rather than emphasizing the politics of a vegan lifestyle, this beautiful compilation features novel, vivacious recipes. Yes, they re non-meat-egg-dairy, and they re fabulous! Pure ingredients and unique combinations appeal to meat lovers and committed vegans alike. Breakfast, lunch, dinner, and snacks are represented, and a special chapter is dedicated to late-night indulgences such as chocolate truffles and herbal cocktails. Seventy-five gorgeous pictures round out this fetching package.

    The Simply Vegan Cookbook takes vegan cooking to the tastiest level with easy, delicious recipes that are fun to make and a delight to eat. Creator and host of The Vegan Roadie, Dustin Harder has travelled over 110,000 miles—and visited every grocery store along the way— to find out which vegan foods are (and are not) accessible. Taking this into account, The Simply Vegan Cookbook provides healthful, balanced vegan meals using easy-to-find, affordable vegan ingredients.From greens and beans to grains and mains, The Simply Vegan Cookbook is the most comprehensive of vegan cookbooks to date. This vegan cookbook offers: 150 recipes with two variations each, resulting in a total of 450 recipes No more than 30 minutes of active time prep time per recipe Cooking tutorials improve your skills for making vegan staples The Simply Vegan Cookbook gives home cooks what other vegan cookbooks don’t—vegan recipes that save time, money, and your sanity.

    The complete 12th edition New Cook Book with all the goodness and reliability thatas made the Red Plaid a trusted kitchen resource for millions of families.Inspiration at its finest, with more than 1,200 delicious recipes and 700 full-color photos.Hundreds of hints and tips.Easy-to-read cooking charts.Complete nutrition and exchange information for every recipe.Plus all the best-loved recipes found in the Red Plaid version.All new remarkable 64-page pink section that includes: Healthful dietary and lifestyle suggestions.More than 60 delicious recipes containing wholesome super foods associated with a reduced risk of cancer.Triple gift impact: a sought-after limited edition cookbook, meaningful cancer-fighting information, and a significant contribution to a highly-visible, respected foundation.

    For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

    After twenty years of plant-based cooking, bestselling chefs Dave and Steve Flynn have developed an encyclopaedic knowledge of how it works and how to make vegan food simple, creative and totally irresistible.Dave and Steve's new book distils all their knowledge into ten chapters that are full of master recipes, step-by-step guides, fun variations and top tips, and an approach to plant-based eating that will inspire you to become the best cook of vegan food you can possibly be.

    It’s a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetime’s worth of tips and shortcuts. From Child’s advice for buying fresh meat to Beard’s challenge to beginning crêpe-makers and Lidia Bastianich’s tips for cooking perfectly sauced pasta, Jones’s book presents a wealth of acquired knowledge from our finest cooks.The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.

    You just limit your calorie intake for two nonconsecutive days each week—500 calories for women, 600 for men. You’ll lose weight quickly and effortlessly with the FastDiet.Scientific trials of intermittent fasters have shown that it will not only help the pounds fly off, but also reduce your risk of a range of diseases from diabetes to cardiovascular disease and even cancer. “The scientific evidence is strong that intermittent fasting can improve health,” says Dr. Mark Mattson, Chief of the Laboratory of Neurosciences, National Institute on Aging, and Professor of Neuroscience, Johns Hopkins University.This book brings together the results of new, groundbreaking research to create a dietary program that can be incorporated into your busy daily life, featuring:• Forty 500- and 600-calorie meals that are quick and easy to make• 8 pages of photos that show you what a typical “fasting meal” looks like• The cutting-edge science behind the program• A calorie counter that makes dieting easy• And much more.Far from being just another fad, the FastDiet is a radical new way of thinking about food, a lifestyle choice that could transform your health. This is your indispensable guide to simple and effective weight loss, without fuss or the need to endlessly deprive yourself.

    But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime. Author, baking instructor, and vegan powerhouse Fran Costigan has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she's recreated some of her favorite chocolate desserts as better-for-you interpretations that pass the taste test: Bittersweet Chocolate Truffles (with a variety of flavor variations), a Brooklyn Blackout Layer Cake, a Sacher Torte, even chocolate Moon Pies! Her detailed instructions make for professional-quality outcomes every time: it's like a personal baking class, right in your kitchen. The perfect gift for anyone with a sweet tooth, Vegan Chocolate is sure to become an instant classic.