How many times has a CSA share arrived with things you've never seen before or not known what to do with?The CSA Cookbook will help you cook your way through a CSA box (or farmers' market or backyard bounty) with 105 seasonal recipes that utilize every edible part of the plant, from leaves and flowers to stems and seeds. Think of it as a nose-to-tail approach—for vegetables!With innovative ideas for preparing the lesser-known but no-less-delicious parts of plants, tips for using the odds and ends of vegetables, and easy preservation techniques, Linda Ly helps you get from farm to table without a fuss. Chapters include tomatoes and peppers, leafy greens, peas and beans, bulbs and stems, roots and tubers, melons and gourds, and flowers and herbs. You'll find globally-inspired, vegetable-focused recipes that turn a single plant into several meals—take squash, for instance. This year-round vegetable brings a variety of tastes and textures to the table: Sicilian Squash Shoot Soup, Squash Blossom and Roasted Poblano Tacos, Autumn Acorn Squash Stuffed with Kale, Cranberries, and Walnuts, and Toasted Pumpkin Seeds. If you grow your own food at home, you might be surprised to learn you can eat the leaves from your pepper plants, or pickle the seed pods from your radishes.The CSA Cookbook aims to inspire curiosity in the garden and creativity in the kitchen. You'll look at vegetables in a whole new way and think twice before you discard your kitchen "scraps"!

    The Japanese go to the most extraordinary lengths and expense to eat the finest, most delectable, and downright freakiest food imaginable. Their creativity, dedication and ingenuity, not to mention courage in the face of dishes such as cod sperm, whale penis and octopus ice cream, is only now beginning to be fully appreciated in the sushi-saturated West, as are the remarkable health benefits of the traditional Japanese diet.Inspired by Shizuo Tsuji's classic book, Japanese Cooking, A Simple Art, food and travel writer Michael Booth sets off to take the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few westerners have been privy to before. Accompanied by with two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa.Along the way, they dine with - and score a surprising victory over - sumos; meet the indigenous Ainu; drink coffee at the dog café; pamper the world's most expensive cows with massage and beer; discover the secret of the Okinawan people's remarkable longevity; share a seaside lunch with free-diving, female abalone hunters; and meet the greatest chefs working in Japan today. Less happily, they trash a Zen garden, witness a mass fugu slaughter, are traumatised by an encounter with giant crabs, and attempt a calamitous cooking demonstration for the lunching ladies of Kyoto. They also ask, 'Who are you?' to the most famous TV stars in Japan.What do the Japanese know about food? Perhaps more than anyone on else on earth, judging by this fascinating and funny journey through an extraordinary food-obsessed country.

    Wine director Shelley Lindgren is renowned in the business for her expeditionary commitment to handcrafted southern Italian wines. In A16: FOOD + WINE, Appleman and Lindgren share the source of their inspiration—the bold flavors of Campania. From chile-spiked seafood stews and savory roasts to delicate antipasti and vegetable sides, the recipes are beguilingly rustic and approachable. Lindgren's vivid profiles of the key grapes and producers of southern Italy provide vital context for appreciating and pairing the wines. Stunning photography captures the wood-fired ambiance of the restaurant and the Campania countryside it celebrates.

    From food blogs to Instagram, farm-to-table bistros to chain restaurants, "the bowl" has become part of our culinary vocabulary. And whole grains are not just for hippies and health nuts anymore! Hearty grains like quinoa, farro, millet, and spelt are replacing flour or corn tortillas, bread, pasta, white rice, and mashed potatoes as the base or vehicle for other, richer, more complex ingredients.BOWLS OF PLENTY brings grain bowls to the home cook, offering more than 75 recipes for hearty, grain-centric, one-dish meals that layer flavorful veggies and delicious sauces and vinaigrettes, with optional meats and dairy on a foundation of whole-grain staples. A mix sweet and savory breakfast bowls, salad bowls that will put an end to the sad desk lunch, flexible composed main dish bowls that work with all diets, and creative dessert bowls, BOWLS OF PLENTY is a modern handbook for healthy and delicious cooking at home.

    Toronto restaurateur Jen Agg, the woman behind the popular The Black Hoof, Cocktail Bar, Rhum Corner, and Agrikol restaurants, is known for her frank, crystal-sharp and often hilarious observations and ideas on the restaurant industry and the world around her.I Hear She's a Real Bitch, Jen Agg's first book, is caustic yet intimate, and wryly observant; an unforgettable glimpse into the life of one of the most interesting, smart, trail-blazing voices of this moment.

    Now, Vitamix has created a gorgeous companion cookbook to help you enjoy the benefits of a whole foods diet. Here are more than 200 simple, scrumptious, easy-to-prepare recipes that use a blender—most taking less than thirty minutes.The chefs at Vitamix believe that the only way to make lasting, healthy changes to your diet is to enjoy the food you eat. With The Vitamix Cookbook they’ve created mouthwatering food you’ll want everyday: breakfast and brunch, including smoothies, breakfast mains (muffins, breads and scones), pancakes, waffles, egg dishes soups and sides (amazingly, the Vitamix heats the soup while blending it, making it table ready in less than ten minutes!) entrees, including wraps and sandwiches, burgers, pizza, pasta, poultry, meat and seafood sauces and dressings drinks, including nut milks, juices, and even cocktails desserts, including sorbets, ice creams, milkshakes and baked desserts Throughout The Vitamix Cookbook, you’ll find helpful sidebars with inspiring stories of people who have improved their health using their Vitamix, as well as tips for a nutritious whole foods diet.

    Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great.Egan raises a host of intriguing questions: Why does McDonald’s have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soul-less meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of “perks” like free meals for employees; the American obsession with “having it our way” to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly “natural” means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America’s cuisine—like the nation itself—has been shaped by diverse influences from across the globe.Forked weaves together insights from the fields of psychology, anthropology, food science, and behavior economics as well as myriad examples from daily life to create a powerful and unique look at food in America.

    We withhold the truth, pretend we're okay, and perform at great personal cost. In fact, many of us are so good at lying to others about how we're "just fine, thank you" that we don't even realize anymore that we're lying to ourselves. We're missing the opportunity to offer our true selves to the world around us, to say what needs to be said and do what needs to be done, and to live with grace and gumption.If you're tired of smiling on the outside while you are broken and battered on the inside, Ashley Abercrombie has a message for you--it's okay to tell the truth about yourself and what you've been through. In being brutally honest about her own struggle to overcome addiction, rape, abortion, perfectionism, and dysfunctional relationships, she helps you break the silence on your own pain and shame in order to find healing, encouragement, and ultimately acceptance. You'll learn to listen to your gut, courageously own your story (no matter how messy), and release those around you to do the same.

    Every day, my soul and my creativity died a little.Maybe you feel the same?Well, life is too short to just exist on the edge of breakdown, and there is a better way of living. You need to discover what you love to do and then make that your job, your life's work.This book will take you through understanding the way you feel now as well as how to improve your current situation immediately so you can create enough space to work on breaking out and doing what you truly love. It also contains the career change process I used to go from management consultant to full-time author-entrepreneur.It's time to change your career and your life. ˃˃˃ In this book, you will find: ** Part 1: I hate my job1) Identifying the problem2) The results of an unhappy workplace- stress, depression and weight gain** Part 2: How to improve your current situation3) Develop yourself4) Coping with stress at work5) Being valued and appreciated6) Escaping the trap7) Making money and keeping hold of it8) Being creative9) Escape is sometimes necessary** Part 3: How to change your career10) What do you really want to do?11) Entrepreneurship or working for yourself12) The Career Change Process13) Setting and achieving your goals14) Your Challenge ” Your FutureBonus Articles:* Case Study Micro-Entrepreneur: How I run my business, The Creative Penn Limited* Interview with Joanna Penn on how to change careers* From affirmation to reality: the author’s story* The Smart Person’s Guide to Quitting the Day Job ˃˃˃ Life’s too short to continue feeling this way. It’s time to change your life. Packed with strategies, tips and personal stories that will help you find the work you love. If you want to change your life and your career, download a sample or buy now

    This means that they are involved in basic movements that we do every day like walking, running and leaning forward while sitting down, just to name a few. When this group of muscles get’s tight you are at a high risk for a lot of different problems. The great news is once you have identified the cause of your problem, you can get rid of the pain and tightness quickly. This book will take your through four key steps to ensure that you get rid of your tight hip flexors and keep them loose. The reasons may not be as simple as you think as this complex group of muscles does a lot of work in every day tasks. Bad posture, repetitive movements and weak muscles will also contribute to your issues. I'll teach you how to release your hip flexors and re-train your body effectively, no matter what the cause of your tight hips.Included are:Key stretches to release the hip flexors.Self massage on important areas to get a deeper release.Exercises that will take your hip flexors through a dynamic range of motion and stretch them actively.Postural exercises that will retrain your body so your hip flexors aren't working when they shouldn't.An understanding of what you need to do during the day to help your cause.A guide on how to put it all together effectively for your situation.

    Which is preposterous, given that Mexico has a rich culinary history stretching back thousands of years. For the last decade, Pati Jinich has sought out the culinary treasures of her home country, from birria, to salsa macha, to coyotas, to carne asada.  Many of these dishes are local specialties, heirlooms passed down through generations, unknown outside of their original regions. Others have become national sensations. Each recipe is a classic. Each one comes with a story told in Pati's warm, relatable style. And each has been tested in Pati's American kitchen to ensure it is the best of its kind. Together, these essential recipes paint a vivid picture of the richness of Mexico.

    Author Cassandra Reeder has created authentic real-life drinks and cocktails inspired by your favorite fantasy drinks. So, if you’ve found yourself craving Shimmerwine from Firefly, Black Frost Beer from Buffythe Vampire Slayer, Swanky Panky from Bob’s Burgers, or Butterbeer from Harry Potter, you’re about to quench your thirst in a galaxy far, far away. Featuring more than 60 original cocktail recipes, you’ll also learn edgy cocktail tricks, such as creating a “shimmer effect” in your liquor, giving a sparkle rim to your glass, and adding fire or mist to a cocktail, along with concocting simple syrups and ice-cube effects. Easy step-by-step instructions and fun-themed photos make these creative recipes perfect for your next party, season premiere get-together, or your standing reservation for a party of one. And for all you designated drivers, don’t despair: The Geeky Chef has plenty of imaginative tricks for making these yummy drinks alcohol-free. Let your love for sci-fi or fantasy shine with The Geeky Chef series by creating food and drinks from your favorite shows, movies, and video games. Your cool, homemade, fiction-themed spread will make you the life of the party. Incredibly fun and creative, and colorfully designed, The Geeky Chef books make the perfect gift for the geek in your life who lives in a world of their own. Other titles in this series include: Geeky Bartender Drinks, Geeky Chef Cookbook, Geeky Chef Drinks, and Geeky Chef Strikes Back. Whether you’re thirsting for adventure or just need your mana restored, The Geeky Chef Bartender has you covered!

    Now The No Meat Athlete Cookbook—written by NMA founder Matt Frazier and longtime health coach, yoga teacher, and food writer Stepfanie Romine—showcases 125 delicious vegan recipes, many inspired by plant-based foods from around the world. Put nourishing, whole foods on the table quickly and affordably, with: Morning meals to power your day (Almond Butter–Banana Pancakes, Harissa Baked Tofu) Homemade sports drinks to fuel your workouts (Cucumber-Lime Electrolyte Drink, Switchel: The Original Sports Drink) Nutrient-packed mains to aid recovery (Naked Samosa Burgers, Almost Instant Ramen) Sweets that work for your body (Two-Minute Turtles, Mango Sticky Rice) Oil-free options for every recipe; gluten-free and soy-free options throughout

    Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book.Nathalie Dupree has written or coauthored many cookbooks, including the James Beard award winner Nathalie Dupree's Southern Memories and Shrimp and Grits.She has appeared on more than 300 television shows and specials, which have shown nationally on PBS, The Learning Channel, and The Food Network. Dupree holds an Advanced Certificate from the Cordon Bleu and has also written extensively for magazines and newspapers. She lives in Charleston, South Carolina.Cynthia Stevens Graubart is an author and former television producer who began her culinary television production career with New Southern Cooking with Nathalie Dupree in 1985. She is the author of The One-Armed Cook, called the culinary version of What to Expect When You're Expecting. Cynthia and her husband, Cliff, live in Atlanta, Georgia.Homemade Refrigerator Biscuit Mix Makes 10 cupsIf making several batches of biscuits a month, or one biscuit at a time, make a flour-and-fat base mixture to add the milk to at a later time. It will keep several months in a tightly covered container in the refrigerator. Combine one part milk or buttermilk with two parts mix for any quantity of biscuits from 4 to 40! Once again, more salt and baking powder are added. This dough can also be used in making coffee cakes, pancakes, waffles, and the like.Ingredients: 10 cups self-rising flour3 teaspoons salt5 teaspoons cream of tartar4 teaspoons baking powder2 cups chilled shortening, lard, or butter,roughly cut into 1/2-inch piecesDirections: Fork-sift or whisk the flour, salt, cream of tartar, and baking powder in a very large bowl. Scatter the shortening over the flour and work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea.Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing.Store the mix in the refrigerator in an airtight container until ready to use.

    So when Amy finds herself turning forty, moving to Brooklyn, and making way for a baby with a new man in her life, she realizes that starting over may be her biggest opportunity yet.But how do you balance staying out all night dancing with staying up all night soothing a baby? Can a lifelong city girl trade in spontaneity for domesticity? Set amid the backdrop of Brooklyn and Manhattan's foodie scenes, Amy sets out to make her second act even sweeter than the first.