Well, she hasn’t had much time to relax: Sandwich Night became one of Campanile’s busiest nights, a vastly popular weekly tradition in Los Angeles and the place to be on Thursdays. And since then, sandwiches have become the latest craze to hit the American food scene.The reason for Sandwich Night’s success is easy to understand: the sandwiches are incredible. They’re gourmet meals that happen to sit on bread, the furthest thing away from the boring old sandwiches that we usually content ourselves with. Instead of PB&J or tuna salad, how about Braised Artichokes, Ricotta, and Mint Pesto with Pine-Nut Currant Relish? Or Eggplant, Seared Tuna, and Anchoïade? Or even Bacon, Avocado, and Watercress? These open-faced sandwiches are innovative dishes that taste wonderful, look beautiful, and are perfect for entertaining.The closed-faced sandwiches are delicious new takes on well-loved standards like the Croque Monsieur, the Monte Cristo, the Reuben, and, of course, everyone’s favorite, the Classic Grilled Cheese. Also included are Nancy’s creative sort-of sandwiches—Fondue the Swiss Way, Snackbreads, and Skewered Mozzarella—and tea sandwiches, wonderful creations that will banish memories of limp watercress and insipid egg salad forever. As if this isn’t enough, there are the mouthwatering sandwich cakes and cookies, like the Open-Faced Berry Brioche Sandwich, Chocolate Cake Club Sandwich, and Almost Oreos.There are recipes for some truly addictive bar snacks, like Cheese Fritters and Candied Spicy Walnuts, to serve before the meal. And there are also recipes for tantalizing spreads and condiments that go well beyond the ordinary. Finally, for the cook who wants to make everything from scratch, Nancy has included recipes for different breads, from Brioche to Hot Dog Buns, based on those from her world-famous La Brea Bakery.Written in Nancy’s charming, down-to-earth style, these recipes are versatile and easy to follow. As good to look at as they are to eat, these sandwiches offer a new, creative solution to entertaining and will be a valuable addition to the home cook’s repertoire. The result: Sandwich Night is sure to be a hit in your home, too.From the Hardcover edition.

    For those suffering from gastrointestinal illnesses, this book offers a method for easing symptoms and pain, and ultimately regaining health. Recipes for the Specific Carbohydrate Diet(TM) includes a diverse and delicious collection of 150 SCD-friendly recipes and more than 80 dairy-free recipes. The easy-to-make and culturally diverse recipes featured in the book include breakfast dishes, appetizers, main dishes, and desserts, such as Hazelnut-Vanilla Pancakes, Olive Sandwich Bread, Chicken Satay, Roasted Bass with Parsley Butter, Thin Crust Pizza, Gretel's Gingerbread Cookies, and Mango Ice Cream. Full-color photos will inspire you to get cooking again. In addition, personal anecdotes accompany each section of this book. Find out more at www.scdrecipe.com/cookbook/.

    Founded in 1996 by Robert Steinberg, a physician and amateur chef, and John Scharffenberger, an award-winning vintner, the company's confections have won a following among food professionals and home cooks alike. Now, in their first cookbook, the duo shares their passion with the world.The Essence of Chocolate features more than one hundred spectacular -- and often simple -- recipes drawn from the Scharffen Berger files and from two dozen top pastry chefs. It is divided into three sections: "Intensely Chocolate," which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; "Essentially Chocolate," with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and "A Hint of Chocolate," with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub. And all will work magnificently with any high-quality chocolate. Filled with helpful tips, sumptuous photographs, and the story of how chocolate is really made, here is a book that is every bit as seductive as its subject.Robert Steinberg had been practicing medicine for twenty years when he went to France in 1994 to explore chocolate making, then returned to his own kitchen to create the first versions of what would be Scharffen Berger chocolate. He lives in San Francisco and until recently practicedat the San Francisco Free Clinic. John Scharffenberger founded Scharffenberger Cellars, one of the premier sparkling wine manufacturers in the United States. He sold his interest in the winery, and in 1996 he and Steinberg founded Scharffen Berger Chocolate Maker. Scharffenberger lives in Berkeley and Mendocino County.

    From childhood in the Great Depression to opening esteemed eateries, it’s quite a story to tell. When she and her family launched Commander’s Palace, it became the city’s most popular restaurant, where famous chefs such as Paul Prudhomme, Emeril Lagasse, and James Beard Award winner Troy McPhail got their start.Miss Ella of Commander’s Palace describes the drama, the disasters, and the abundance of love, sweat, and grit it takes to become the matriarch of New Orleans’ finest restaurant empire.

    Simply Scones features more than seventy luscious recipes for scones and spreads certain to delight both traditional and adverturesome palates:Sweet Scones: Oat Current, Triple Chocolate Chunk, Jam-Filled Walnut, Pistachio Fig SconesSavory Scones: Cheese, Hearty Grain, Pesto, Tex-Mex SconesSpreads: Apple Butter, Clotted Cream, Yogurt Cheese, Chocolate Nut Butter, Raspberry Cream Cheese SpreadPlus dozens more. Special sections tell how to make perfect scones, and how to serve a scrumptious afternoon tea. If you've never indulged in a batch of fresh-baked scones, there's no reason to miss out now!

    Now he shares the best of Italian home cooking while telling the story of his hardscrabble childhood, his success as a chef in the United States, and the women in his family who inspired him. In more than 150 delicious recipes, Viviani takes us from his family home, where his great-grandmother taught him to make staples like Italian Apple Cake and Homemade Ricotta, to the kitchen of a local trattoria, where he honed his craft cooking restaurant favorites like Gnocchi and the Perfect Tiramisu, and then across Italy where he studied each region's finest recipes, from Piedmont's Braised Ossobuco to Emilia Romagna's Perfect Meat Sauce. A gorgeously illustrated cookbook, Fabio's Italian Kitchen is a celebration of food and family that brings all the joy, fun, and flair that Fabio Viviani embodies to your kitchen. Fabio Viviani was born in Florence, Italy, and became a sous chef at Il Pallaio, a trattoria in Firenze, at the age of sixteen. He now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura County, California, and Osteria Firenze, a Los Angeles Italian eatery. He has appeared on Top Chef (season five), Top Chef All Stars, and Life After Top Chef. From growing up in a Florentine housing project to charming millions on Top Chef, Italian chef Fabio Viviani blends his amazing personal story with his favorite recipes from his home country. Fabio shares the best of Italian home cooking while telling the story of his own, hardscrabble Italian childhood (and subsequent success upon arrival in US) and especially the women in his life mother and great grandmother who taught him to cook and inspired him. The book will feature photos and over 150 recipes with stories, including Viviani staples (Italian Apple Cake, 7 Flavors Meat), restaurant favorites (Gnocchi, the Perfect Tiramisu), and recipes from his travels and apprenticeships across different regions of Italy (Braised Ossobuco from Piedmont, the Perfect Meat Sauce from Emilia Romagna).

    Keith Block is at the global vanguard of innovative cancer care. As medical director of the Block Center for Integrative Cancer Treatment in Evanston, Illinois, he has treated thousands of patients who have lived long, full lives beyond their original prognoses. Now he has distilled almost thirty years of experience into the first book that gives patients a systematic, research-based plan for developing the physical and emotional vitality they need to meet the demands of treatment and recovery.Based on a profound understanding of how body and mind can work together to defeat disease, this groundbreaking book offers:- Innovative approaches to conventional treatments, such as "chronotherapy"-chemotherapy timed to patients' unique circadian rhythms for enhanced effectiveness and reduced toxicity- Dietary choices that make the biochemical environment hostile to cancer growth and recurrence, and strengthen the immune system's ability to attack remaining cancer cells- Precise supplement protocols to tame treatment side effects, relieve disease-related symptoms, and modify processes like inflammation and glycemia that can fuel cancer if left untreated- A new paradigm for exercise and stress reduction that restores your strength, reduces anxiety and depression, and supports the body's own ability to heal- A complete program for remission maintenance-a proactive plan to make sure the cancer never returnsAlso included are "quick-start" maps to help you find the information you need right now and many case histories that will support and inspire you. Encouraging, compassionate, and authoritative, Life over Cancer is the guide patients everywhere have been waiting for.

    Best-selling author, rapper, chef, and television star Action Bronson is a marijuana superhero, and Stoned Beyond Belief is his masterpiece.  This is an exploration of every corner of the pot galaxy, from highly scientific botanical analyses and the study of pot’s medicinal benefits to a guide to the wild world of weed paraphernalia. It's also a very personal tribute to a substance Bronson refers to as life changing, horizon-expanding, a conduit for happiness, a connector. Weed is to Action Bronson what the madeleine was to Proust: the door to true consciousness.  Organized loosely as 100 entries, including 35 recipes, and packed with illustrations and photos, Stoned Beyond Belief is a trippy and munchie-filled experience as well as an entertainingly valuable resource for weed enthusiasts and scholars. Stoned Beyond Belief will delight Action Bronson fans and pot aficionados all across the universe.

    My mother cooked from scratch and this is a collection of her recipes used for our large family. Included are some of our "tailgater" favorites along with delicious appetizers for a quick get together. Of course, no Southern cookbook is complete without homemade biscuits, gravy and cornbread recipes. There is a complete chapter dedicated to breakfast. In the South, we are famous for our delicious breakfast and this cookbook has all the recipes you will need for a southern breakfast in no time. When your garden is in full bloom, you will find tons of recipes for fresh vegetables along with main dish items and casseroles. Who doesn't love homemade breads, cobblers, doughnuts, pies and cakes? Over 100 recipes for the finest breads and desserts the South has to offer. I am sure you will find a few that you can't wait to try out on your family.

    The country's leading expert on farmers' markets and traditional foods tells the truth about the foods your grandmother praised but doctors call dangerous.Everyone loves real food, but they're afraid bacon and eggs will give them a heart attack--thus the culinary abomination known as the egg-white omelet. But it turns out that tossing out the yolk isn't smart. Real Food reveals why traditional foods are not only delicious--everyone knows that butter tastes better--but are actually good for you, making the nutritional case for egg, cream, butter, grass-fed beef, roast chicken with the skin, lard, cocoa butter, and more.In lively, personal chapters on produce, dairy, meat, fish, Nina explains how the foods we've eaten for thousands of years--pork, lamb, raw milk cheese, sea salt--have been falsely accused. Industrial foods like corn syrup, which lurks everywhere from fruit juice to chicken broth, are to blame for the triple epidemic of obesity, diabetes, and heart disease, not real food.Nina Planck grew up on a vegetable farm in Virginia and learned to eat right from her no-nonsense parents: along with lots of local fruits and vegetables, the Plancks drank raw milk and ate meatloaf, bacon, and eggs with impunity. But the nutritional trends ran the other way--fat, saturated fat, and cholesterol were taboo--and in her teens and twenties, Nina tried vegan, vegetarian, low-fat, and low-cholesterol diets, with unhappy results.When she opened the first farmers' markets in London, Nina began to eat real food again--for pleasure, not health--and to her surprise she lost weight and felt great. She began to wonder about the farmhouse diet back home. Was it deadly, as the cardiologists say? Happily for people who love food, the answer is no.Real Food upends the conventional wisdom on diet and health. Prepare for pleasant surprises on whipped cream and other delights. The days of deprivation are over.(from the flap)

    Downton Abbey was no different. But what would our beloved Crawley household have eaten at their sacred 4 o’clock institution? In Tea at Downton - Afternoon Tea Recipes From The Unofficial Guide to Downton Abbey we share the recipes of the golden age of England. At the height of the power of the British Empire, Mrs Patmore would have every possible kind of delicious ingredients to draw from. In this book you’ll learn: • Step by step through how to throw the perfect tea party – Downton Style. From the etiquette behind how to hold one’s tea cup correctly to the recipe for the favourite sandwich of Queen Alexandra of the time. • Wow all of your friends with these simple to follow authentic recipes, and be sure even the Dowager Duchess would be impressed by your social graces. • From the bottom tier sandwiches to the elegant cakes of the top tier, we cover it all. Not forgetting of course the perfect scone recipe and its accompanying jams. • Follow the ways Mrs Patmore would have planned her menus to keep spending to minimum and you too can enjoy a most delightful repast for just a few shilling! So, what are you waiting for? Carson has opened the door to let you in. Let’s see what’s for tea.... Scroll up and get your copy of Tea at Downton - Afternoon Tea Recipes From The Unofficial Guide to Downton Abbey. You’ll be glad you did!

    In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings a welcome simplicity to our daily decisions about food. Written with the clarity, concision and wit that has become bestselling author Michael Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It's an easy-to-use guide that draws from a variety of traditions, suggesting how different cultures through the ages have arrived at the same enduring wisdom about food. Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, "What should I eat?"

    With over 57 recipes, this book is chock-full of tasty meals that are easy to prepare. This is sure to become your go-to resource time and time again.Recipes include:-Korean Short Ribs-Mexican Fiesta Chicken-Homestyle Chili-BBQ Pulled Pork-Beef Bourguignon-Pork Tenderloin-Roast Pork-Beef Burgundy-Pork Primavera Sandwiches-Barbecued Chicken-Lemon-Roasted Cornish Hens-Tangy Roast Ham-Cheese Soup-Slow Cooker Macaroni & Cheese-Chicken Chow Mein-Chicken & 40 ClovesAnd many, many more!

    It is a beautiful, mountainous region populated by fishermen and small farmers. Rosetta Costantino grew up in this rugged landscape—her father a shepherd and wine maker and her mother his tireless assistant.When her family immigrated to California, they re-created a little Calabria on their property, cooking with eggplant, tomatoes, and peppers from their garden, fresh ricotta made from scratch, and pasta fashioned by hand. A frugal people, Calabrians are master preservers, transforming fresh figs into jam, canning fresh tuna in oil, and sun-drying peppers for the winter. Now Rosetta shares her family's story and introduces readers to the fiery simplicity of Calabrian food. The first cookbook of a little-known region of Italy, My Calabria celebrates the richness of the region's landscape and the allure of its cuisine. This is a cookbook for our time: a reminder of how ingenious and resourceful cooks can create a gorgeous local cuisine.

    “Lily’s deep connection to nature is beautifully woven throughout this personal collection of recipes,” says award-winning vegetarian chef Amy Chaplin. Each chapter celebrates an aromatic herb or flower, including basil, cilantro, fennel, mint, oregano, rosemary, sage, thyme, lavender, jasmine, rose, and orange blossom. Mollie Katzen, author of the beloved Moosewood Cookbook, calls the book “a gift, articulated through a poetic voice, original and bold.” The recipes tell a coming-of-age story through Lily’s kinship with plants, from a sun-drenched Maui childhood to healing from heartbreak and her mother’s death. With bright flavors, gorgeous scents, evocative stories, and more than one hundred photographs, Kale & Caramel creates a lush garden of experience open to harvest year round.