Now you can relieve your worst IBS symptoms by adopting a low FODMAP diet. FODMAPs are simple carbohydrates that can be the hidden culprits behind digestive disorders. The Low FODMAP 28-Day Plan, from New York Times and Amazon best-selling publisher Rockridge Press, is a straightforward 4-week plan for removing FODMAPs from your diet and banishing digestive pain forever. With easy guidelines and simple recipes, you’ll learn how to identify and avoid FODMAP foods, and make healthy and delicious FODMAP free meals in your own kitchen. With The Low FODMAP 28-Day Plan you will soothe your digestive system and make it easy to enjoy meals again, with:•105 recipes for delicious, nutritious low FODMAP dishes including Huevos Rancheros, Maple-Soy Glazed Salmon, Butterscotch Pudding, and Spiced Popcorn •A “symptom tracker” so you can log what you’re eating and how it affects your symptoms •An easy-to-follow quickstart guide to help you begin a low FODMAP diet •Comprehensive lists of foods to enjoy or avoid based on their FODMAP content, •10 tips for sticking to a low FODMAP diet when dining out

    Bursting out of the breach they created is a horde of powerful demons that only know one thing: to destroy. Fast-forward a few months and the war rages on. Unfortunately for them, despite their bravery, the dwarves are no match for the sheer numbers and ferocity of their adversary. In a last-hope attempt to save their kind, they decide to activate a secret project their engineers had been working on: a mobile factory made of bricks, brass, magical runes and soul gems. That sentient machine is not only capable of observing and learning from its foes, it can also produce the required weapons necessary to strike back. This Factory Core—as they call it—will need to build units and defensive mechanisms to repel the demon army and prevent it from razing the city. But this will prove to be an almost impossible task as the invaders, led by a vicious commander, have more than one trick up their own sleeve…

    Here is France for the traveler, the chef, and the connoisseur of fine prose. Maps and b & w line drawings throughout.

    Parker, Jr., has dominated the international wine community for the last quarter century, embodying the triumph of American taste. Using Parker's story as a springboard, author Elin McCoy offers an authoritative and unparalleled insider's view of the eccentric personalities, bitter feuds, controversies, and secrets of the wine world. She explains how reputations are made and how and why critics agree and disagree, and she tracks the startling ways wines are judged, promoted, made, and sold -- while painting a fascinating portrait of a modern-day cultural colossus who revolutionized the way the world thinks about wine.

    His autobiography is an often-hilarious personal account of a young man in his early 20’s trying to be a “good” roadie while also trying to understand life’s big picture. Through the advice of rock stars and career roadies Joel tries to find the pathway to roadie righteousness.

    In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine.Nobu's culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world's oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking.While simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his world-famous Seafood Ceviche, Nobu Style.In all, fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu's signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the selections. A chapter dedicated to sushi instructs readers how to make Nobu's own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll.Throughout the book the author shares stories of his rich and varied life: his childhood memories of rural Japan; the beginning of his career; his meteoric rise to the top, as one of the most renowned chefs of his generation.Featuring a preface by Robert De Niro, a foreword by Martha Stewart and an afterward by Japanese actor Ken Takakura, Nobu: The Cookbook is sure to be the season's hottest cookbook and a sure-fire classic for Japanese cooks and foodies alike.

    6th edition, Updated September 2014 color print

    every morning, feverishly hot, her heart racing and mind whirring with every worst-case scenario imaginable. She's snappy, exhausted and has developed an alarming inability to remember simple nouns.When a friend has the audacity to suggest that forty-five-year-old landscape gardener Eliza Hamilton is hurtling toward menopause, she is naturally appalled. Menopause is something that happens to other women, older women.As Eliza tries to negotiate this new and confusing landscape, she also embarks on the biggest challenge of her career so far. But she soon discovers that juggling erratic mood swings with motherhood, demanding family members and domestic drudgery is far from the harmonious scenario she'd envisaged.If Eliza wants to embrace midlife without the crisis, she must first make some grown up choices and face some uncomfortable truths.Hilarious, gritty and brutally honest, Overgrown will have you laughing, crying and rooting for its quirky yet relatable characters. A much-needed novel every woman approaching midlife should read.

    So where did she go wrong? How did she go from vacationing in London and planning to go to Paris with her husband, to having her heart broken? How far will she go to exact revenge for the hurt and deceit done to her by the very ones she called her friends?

    It’s available right here for your reading pleasure. In part one of this series, you’ll take an unforgettable ride with Author Zarkia. She is signed to Twyla T. Presents and her writing is very clever, and this story is unputdownable. ***WARNING*** This is not your typical, Urban Romance, Dope Boy, Thug Love, or Kingpin Savage book. Heart pounding. Nail biting. Gritty. Unique. Smart. Independent. Beautiful. Successful. Educated. Serena Milan is all that and more, but when her pasts comes back to haunt her, she is in desperate need of protection and finds herself falling for the type of man that she knew was no good for her. In exchange for security, Serena agrees to the plan that was presented to her with two simple rules. Rule #1: Don’t let that sucka catch you slippin’. Rule #2: Don’t fall in LOVE. What happens when not one, but both rules are broken? Charlo Moss is the KING OF MIAMI, and everybody knows he is not to be messed with. Unless they are looking for an early grave. Every move that Charlo makes is very calculated, until he breaks one of his own rules and falls for the beautiful Serena Milan. What happens when opposites attract, secrets are revealed, trust is broken, and the one who vowed to protect you is the reason you are staring death in the face? Zarkia brings you a clever, nail-biting, unforgettable African American Romance Tale that will leave you dying for more.

    Darren Chu, a mediocre talent in martial arts, was deemed a loser by everyone. His status changed when a fireball fell from the sky and hit him on the head. He cheated death. Empowered with the ability to assimilate other creatures' talent, Darren sought to better himself and seek vengeance against those who had wronged his family, including his little sister. "You will kneel in front of me one day," swore the future lord of martial arts.

     Desperate to escape her past, Cristina Rodriguez moves into a picturesque hilltop home with an ocean view. The same place where, four years earlier, a young girl was kidnapped and murdered. Both the house and the scenic California beach town seem perfect. Fresh air. Fresh faces. And the ocean is just ten minutes away. But as Cristina and her daughter set about rebuilding their lives, they soon discover that the past is not about to let go so easily. A page-turning thrill ride, Cristina will grab you from the first page and keep you guessing until the very end...

    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.

    Just what are jizake, namazake and ginjoshu? The Sake Handbook answers all these questions and much more about sake wine and will help you enjoy Japan's national beverage in style. Author John Gauntner is recognized as the world's leading non-Japanese sake expert. A longtime Japan resident, he is well known among sake brewers and others within the sake industry. He wrote the Nihonshu Column in the Japan Times for many years before writing a weekly column on sake in Japanese for the Yomiuri Shimbun, Japan's and the world's most widely distributed Japanese newspaper. In 2006, John received the Sake Samurai award. He has published five books on sake including Sake ConfidentialThis sake book features:This new edition has been completely revised and updatedGives you all the information you need in a handy, portable formatOffers a detailed explanation of the sake brewing processReviews over a hundred sake brands, with illustrations of their labels for easy identificationProfiles over 50 Japanese izakaya or pub-style restaurants in Tokyo and the surrounding environsLists specialty shops in Japan where you can purchase hard–to–find Japanese wine brandsLists specialty retailers in the United States and elsewhere

    City, Chopped, and Heat Seekers) Aarón Sanchez comes his fabulous new cookbook themed around 15 unforgettable Mexican flavor bases.You’ve seen him on the Food Network’s Chopped, Chefs vs. City, and Heat Seekers. You’ve savored his lovingly prepared dishes at Centrico in New York City. Now, with Simple Food, Big Flavor, award-winning restaurateur Aarón Sánchez brings the amazing tastes and aromas found in his kitchen to yours. Aarón Sánchez’s passion for food has placed him among the country’s leading contemporary Latin chefs. He has earned a premiere spot in the world of culinaria, introducing an enthusiastic national audience to his technique and creativity with modern interpretations of classic Latin cuisine. In Simple Food, Big Flavor, rather than over-whelming readers with complex, intimidating dishes, he starts small, showing how one simple but fabulous “base” recipe can become many fantastic dishes. Take Garlic-Chipotle Love, a blend of roasted garlic, canned chipotles in adobo, cilantro, and lime zest that keeps in the fridge for weeks or in the freezer for months. Once you make it, you’re just a few steps away from delicious dishes like Chipotle-Garlic Mashed Potatoes, Bean and Butternut Squash Picadillo, and Mussels with Beer and Garlic-Chipotle Love. And that’s just the beginning. Sánchez features fifteen of these flavor base recipes, including Roasted Tomato Salsa, Cilantro-Cotija Pesto, and homemade Dulce de Leche. He even shares his plan of attack for making the perfect mole and how to team it up with roasted Cornish game hens, turkey enchiladas, and the ultimate crowd pleaser, braised beef short ribs. He then provides detailed yet easy tips for applying each sauce to everyday meals, whether you spread it on hamburgers, turn it into a marinade for easy grilled chicken, or stir in a little oil and lime for salad dressing with a kick. With his warm and engaging style, Sánchez equips home cooks with the skills and knowledge they need to come up with their own simple, flavorful meals every night of the week. Your kitchen will be en fuego! As Sánchez says, your food will go from inspiring smiles and polite nods to igniting ridiculous grins and bear hugs. Enjoy!