Studies have shown that the keto diet stabilizes mood, raises energy levels, controls blood sugar, lowers blood pressure, improves cholesterol, and more. Unfortunately, many people are intimidated by keto--they don't have a lot of time to cook, they have a whole family to feed, or they worry that they'll miss their favorite meals. That is why Maya Krampf created her now hugely popular website, Wholesome Yum, to share easy keto recipes all with ten ingredients or less. And now, in her first cookbook, Maya is determined to show people that a keto lifestyle does not have to be complicated, time-consuming, unsustainable, or boring. The Wholesome Yum Easy Keto Cookbook features 100 super-simple, I-can't-believe-that's-keto recipes including flourless chocolate chip peanut butter waffles, sheet pan sausage breakfast sandwiches, crispy keto chicken fingers, spaghetti squash ramen soup, keto garlic bread sticks, cinnamon roll pizza, and much more. You don't have to give up your favorite foods--virtually anything you like to eat can be made keto, and delectably so. The book also features a primer on the keto diet, essential pantry-stocking tips, and a section dedicated to creating Maya's signature "fathead" keto dough that is used to prepare delicious keto breads, pastries, tortillas, and more.

    Now, thanks to Dr. Rob Thompson's revolutionary eating plan based on the breakthrough science of the glycemic load, you can prepare fabulously filling meals that actually speed up your metabolism, curb your cravings, and improve the way you look and feel. These surprisingly hearty recipes, created by bestselling cookbook author Dana Carpender, are designed to eliminate the "glucose shocks" that deplete your natural insulin--making it easy for you to lose weight without feeling deprived. You'll be able to enjoy:Robust Breakfasts Spinach Mushroom Frittata, Apple Walnut PancakesLip-Smacking Lunches Oriental Chicken Salad, Oyster Bisque, Ham and Pineapple SlawMouthwatering Main Dishes Sesame Short Ribs, Lemon Mustard Pork Chops, Indian Lamb SkilletDelicious Desserts Coconut Chocolate Chip Cookies, Lemon Vanilla Cheesecake

    Here she shares her secrets to great crusts (including gluten-free options), fabulous fillings, and to living a good life. This is the only PIE cookbook you need.

    Slow Cooker 101 starts with a detailed introduction that covers the basics of slow-cooking and discusses helpful how-to's, insider tips, and keys to best results. This book features a simple, contemporary-looking design that's as clear-cut as it is elegant, with measures calculated using both traditional and metric quantities. Scattered throughout are beautiful full-color photographs that enhance the book's visual appeal. This practical, hands-on kitchen resource also looks great on the shelf — and because its flexi-binding is sewn, it's supremely easy to keep open and flat on your kitchen counter while you're cooking from it. Perfect both for beginners and more experienced cooks, Slow Cooker 101's breadth of recipes are drawn from a wide range of culinary traditions.

    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.

    I like getting the balance of taste and texture just right, using familiar ingredients and creating big, intense flavours. Now, I hope you'll use my recipes to make some best ever dishes of your own.' Tom KerridgeAs the most down-to-earth but high-flying chef on the food scene, Tom Kerridge has become known for his big flavours and beautifully crafted yet accessible food. And with more than 100 of his favourite recipes, Best Ever Dishes brings this spectacular cooking to the home kitchen.Tom starts with classics we all love such as tomato soup, chicken Kiev and rice pudding (plus a few new ideas of his own), then refines and elevates them to the best version that he has ever tasted. Give the Kerridge twist to a simple lasagne, and you'll discover that every mouthful is a taste explosion. Put a special spin on a chocolate tart, and you'll transform it into an exceptional, melt-in-the-mouth pud of the gods. With stunning photography by Cristian Barnett, this book really will change the way you cook.

    It takes the kitchen memoir to a rough and reckless place. From his first job scraping trays at a pizzeria at age fifteen, Jason Sheehan worked on the line at all kinds of restaurants: a French colonial and an all-night diner, a crab shack just off the interstate and a fusion restaurant in a former hair salon. Restaurant work, as he describes it in exuberant, sparkling prose, is a way of life in which "your whole universe becomes a small, hot steel box filled with knives and meat and fire." The kitchen crew is a fraternity with its own rites: cigarettes in the walk-in freezer, sex in the basement, the wartime urgency of the dinner rush. Cooking is a series of personal challenges, from the first perfectly done mussel to the satisfaction of surgically sliced foie gras. And the kitchen itself, as he tells it, is a place in which life's mysteries are thawed, sliced, broiled, barbecued, and fried--a place where people from the margins find their community and their calling. With this deeply affecting book, Sheehan (already acclaimed for his reviews) joins the first class of American food writers at a time when books about food have never been better or more popular.

    At 5' 9"--even knowing that she was big and hating herself for it--she was stunned. How had she gotten there? Without following wild diet trends, she lost 135 pounds over thirteen months and has kept it off for six years.It Was Me All Along shares the at times heartbreaking, yet ultimately uplifting and motivating, story of how Andie kicked her habit of binge eating, which she developed during a traumatic childhood, and developed a healthy relationship with food, which she still loves to cook and enjoy. Her story is at once familiar and inspiring to millions who have struggled with weight and self-image issues. Andie is a powerful motivator who bravely bares all to help others.

    Now you can have the flavors of Otto at home, with Molto Gusto, a collection of recipes for everyone's favorites, from pizza, pasta, and antipasti to gelati and sorbetti.Mario has written the definitive book on great pizza making for the amateur, the novice, the foodie, and the gourmet cook, teaching how to make really great pizza at home without any fancy equipment. Here too are recipes for classic pizza, Otto's special pizzas, and even kids' pizzas.Looking for something a little lighter? Try the antipasti. Based on seasonal vegetables, with a few recipes showcasing seafood and meat, these dishes can make up an entire, healthy meal. Also included are many of Mario's favorite simple pasta dishes, and to finish it all off, fantastic recipes for gelati, sorbetti, and copette.Filled with Mario's infectious personality and love of robust flavors, and illustrated with luscious full-color photos, Molto Gusto makes it easy to spend a night on the town without leaving home.

    He endures January's frosty mistral as it comes howling down the Rhône Valley, discovers the secrets of goat racing through the middle of town, and delights in the glorious regional cuisine. A Year in Provence transports us into all the earthy pleasures of Provençal life and lets us live vicariously at a tempo governed by seasons, not by days.

    Since then, Kirkby has spent two years travelling to nearly fifty Hutterite colonies across North America, earning their trust and a place in their hearts. Secrets of a Hutterite Kitchen takes readers into the midst of this mysterious community, enchanting them with away of life that is born out of spiritual conviction and uncommon rites of passage.Revealing intimate details of community life, Secrets of a Hutterite Kitchen unravels the inner works of Hutterite manners and morals, and illuminates the spirit of a workforceresponsible for feeding a family of 125 every day of the year. Secrets of a HutteriteKitchen is a candid snapshot of Hutterite life, exploring the social customs, marriage ceremonies, romantic entanglements, birthing practices, and death rituals as viewed through the Hutterite community kitchen and the fascinating Hutterite women.Secrets of a Hutterite Kitchen is a superbly written and engaging read. Beautifully packaged, it features all-time favourite Hutterite recipes and never-before-seen photographs throughout.

    With over a million subscribers to her cult-hit video series “You Deserve a Drink,” Hart has been entertaining viewers with a combination of tasty libations and raunchy puns since 2011. Hart also co-wrote/co-starred in Dirty Thirty and Camp Takota with Grace Helbig and Hannah Hart.Finally, Hart has compiled her best drinking stories—and worst hangovers—into one hilarious volume. From the spring break where she and her girlfriends avoided tan lines by staying at an all-male gay nudist resort, to the bachelorette party where she accidentally hired a sixty-year-old meth head to teach the group pole dancing (not to mention the time she lit herself on fire during a Flaming Lips concert), Hart accompanies each story with an original cocktail recipe, ensuring that You Deserve a Drink is as educational as it is entertaining.

    An Iron Chef winner and a James Beard nominee, he was voted Best New Chef by New York magazine, and his acclaimed Recette was named Best New Restaurant by the New York Times. Manhattan magazine has called him "a boy wonder . . . young, hungry, and talented," while Zagat has hailed him as a "wunderkind." But Jesse's epic rise masks a little-known past filled with demons and obsession, genius and mania."For as long as I can remember, I've had this unquenchable thirst to keep moving, going, and doing. I've never felt comfortable in my own skin and have always needed an outlet for that uneasiness." Jesse first found that outlet in the South Florida kitchens where he showed great promise as a teenager, but it was in those same kitchens that he was introduced to the world of hard drugs. He was fourteen when he first got arrested and seventeen when he became physically addicted to Oxycontin. Becoming a high school dropout addicted to heroin and crack, alienated from his family and wanted by the cops, by the age of twenty-one Jesse had overdosed and nearly been beaten to death while robbing, cheating, and lying to everyone in his life.After getting arrested and going to jail, Jesse got clean and slowly put back together the pieces of his fractured life, ultimately channeling the same energy that had earlier fueled his addiction into making a name for himself in the fast-paced, competitive New York restaurant scene. In this startling and down-to-earth memoir, he lays it all on the table for the first time, coming clean about his insatiable appetite for the extreme—which has led to his biggest triumphs and failures—and shares the shocking story of his turbulent life. All or Nothing is a candid exploration of the manic culture of some of the world's most celebrated kitchens. A drug-fueled, anxiety-ridden epic, it reads like a rollicking rock-and-roll memoir—with amazing food.

    Powerful and unforgettable, In Pieces is an inspiring account of life as a woman in the second half of the twentieth century.

    French Fried is the unfortunately true account of Chris Dolley's first eight months in France and has been described as 'A Year in Provence with Miss Marple and Gerald Durrell.'Just when Chris and Shelagh think nothing more could possibly go wrong, they discover that Chris's identity has been stolen and their life savings - all the money from their house sale in England that was going to finance their new life in France - had disappeared. A bank account had been opened in Chris's name in Spain to take the proceeds. Then they're abandoned by the police forces of four countries who all insist the crime belongs in someone else's jurisdiction. The French say it's an Irish crime as that's where the money was held. The Irish say it's French as that's where all the correspondence came from. The British say it's nothing to do with them even though forged British passports were used to open the bank account in Spain. And the Spanish are on holiday - and can't even think about investigating any bank account for at least four weeks. So Chris has to solve the crime himself. But unlike fictional detectives he has an 80 year-old mother-in-law and an excitable puppy who insist they come along if he's going anywhere interesting - like a stakeout. REVIEWS"This was a fantastic read. It had me laughing so much that I nearly got relegated to the sofa! Once I had started reading this book, I could not put it down, I was even quite happy to miss my favourite TV programmes!" - Bookmarked "When I downloaded this book this morning, I had every intention of putting it on my phone and reading it in dribs and drabs. And now I appear to have finished the book! The best thing about 'French Fried' is it's sense of humour; warm, self-deprecating, and very British. Literally laugh out loud in several places (I'm glad I'm the only one home!)." - Librarything "Chris Dolley's humour reminds me of James Herriot at times, with my husband shushing me in the middle of the night. I could not put this book down and enjoyed it immensely. The characters, especially Nan, were life-size." - Salammi"I can't think of anybody who wouldn't love this book! Well written, easy to read and laugh out loud funny!" - Brenda, Amazon