Featuring easy-to-follow instructions and helpful hints, you can make any day a special occasion!

    You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

    Everyday delicious treats!" you can:* Discover the secrets of and innovative techniques for making delicious, fluffy cakes using natural, healthy ingredients such as applesauce (100 calories/cup), Greek yogurt (183 calories/cup) and orange juice instead of oil and butter (1,700 calories/cup). You can enjoy a good-size sweet treat (the size of a standard muffin, cupcake or two large cookies) of 160 calories max.* Find a large and varied range of easy, from-scratch recipes for sweet and healthy cakes, cupcakes and cookies, using only natural ingredients, including real sugar, and without any fake ingredients such as artificial sweeteners, egg substitutes or any other dietetic products.* Make healthy, delicious treats for children. All recipes were sampled on children - they loved the flavors and had no idea they were eating low-calorie treats.

    The books 217 notes deliver indispensable culinary truths, the highest standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. Whether the advice is philosophical (216. Food never lies, 10. Your soul is in the food, 20. Please, PLEASE slow down) or practical (67. Taste as you go, 111. Always let rice rest, 170. Cook bacon in a cold pan), "Notes on Cooking" offers a unique and invaluable apprenticeship. It is for the everyday cook wanting to improve, the seasoned expert looking to review the highest culinary standards, and the food lover seeking a fascinating glimpse into the pursuit of epicurean excellence. Until now, such enduring good advice especially this quick, efficient, and easy has rarely been found outside a professional kitchen. Includes an afterword by Dorothy Hamilton, founder & CEO of The French Culinary Institute, a recommended equipment list, an annotated reading list, and an index.

    It won the James Beard Award, inspired a television show, and has sold over 100,000 copies. All of the original mouth-watering recipes remain, now supplemented by many new recipes carefully crafted by master-chef Marcel Desaulniers. All preparations and ingredients are included with full-color photographs, allowing mere mortals to create chocolate masterpieces such as the eponymous Death by Chocolate, Chocolate Temptation, and Chocolate Dementia.

    Now, he returns to the food and cooking he loves the most … and makes us fall in love with French food all over again. Rick’s meandering quest through the byways and back roads of rural France sees him pick up inspiration from Normandy to Provence. With characteristic passion and joie de vivre, Rick serves up incredible recipes: chicken stuffed with mushrooms and Comté, grilled bream with aioli from the Languedoc coast, a duck liver parfait bursting with flavour, and a recipe for the most perfect raspberry tart plus much, much more. Simple fare, wonderful ingredients, all perfectly assembled; Rick finds the true essence of a food so universally loved, and far easier to recreate than you think.

    That’s why registered dietitian nutritionist and bestselling healthy cookbook author, Toby Amidor, created The Easy 5-Ingredient Healthy Cookbook. With truly simple 5-ingredient recipes—many of which are ready to eat in 30 minutes or require just one cooking vessel—The Easy 5-Ingredient Healthy Cookbook is your solution to eating healthy on a hectic schedule.Your complete healthy cookbook for hassle-free, nutritious meals, The Easy 5-Ingredient Healthy Cookbook contains: 150 no-fuss recipes using only 5 easy-to-find main ingredients per meal Quick, no-mess meals requiring only 30-minutes to make or one-pot Healthy cooking bonus tips including meal planning guidelines and grocery shopping advice that are unique to this healthy cookbook A healthy cookbook with a simple solution to nutritious meals—The Easy 5-Ingredient Healthy Cookbook helps you eat well even when you’re busy.

    Laura Calder reminds us that we don’t have to commit to mastering the entire canon of French cuisine to make a delectable chocolate mousse or a sole amandine. And just because we’re in the mood for coq au vin doesn’t mean we have to start dinner with a foie gras terrine and end with Grand Marnier souffl�. We can integrate a French dish into the menus already in our repertoire -- serve coq au vin as a main course, with gingerbread or ice-cream sundaes for dessert. Why not?French Taste is all about simplicity. If we get too caught up in the “how to” of French cooking, we miss the point. Yes, French cuisine has given the world impressive recipes and techniques, but the most valuable things the French have to offer when it comes to food are a sense of how to eat with joyful abandon, how to make food look as beautiful as it tastes and how to take time to enjoy good food in good company.

    It is the longest continuously running Presbyterian Church school in New South Wales. Founded in 1888 by a committee of the General Assembly of the Presbyterian Church of New South Wales, the school has a non-selective enrolment policy for all years. The decision to commence a Ladies' College was made in 1883 when the Assembly formed a special committee to investigate the establishment of Superior Boarding Schools for girls and boys. The church saw an urgency to provide Presbyterian education in the colony due to the growth in Roman Catholic secondary schools. As a result, it was established in 1924 with thirteen students to serve as a primary feeder school for the College. However, it did not receive adequate attention from college council and was forced to close in 1929. This school was reopened in 1930 by the assistant teacher, Miss Gurney, who named it "Arden." The school flourished under Gurney's leadership and thus "Arden Anglican School" is still in existence today.

    The first book gave explicit instructions as to what the guidelines for each meal are, but no specific suggestions as to what to actually cook. This book provides recipes, as well as tons of tips, tricks, and tools culled directly from the Bright Line Eating community, the "Bright Lifers" themselves!Because Bright Line Eating is unlike any food program out there, this cookbook will be unlike any seen before. It's broken down by warm bowls, cold bowls, and plates. There will be a large section on salad dressings--because Bright Lifers live and die by their dressing! Note: there will not be any "cheat" foods, because those foods keep addiction alive in the brain, slow weight loss, and leave you vulnerable to old habits.Special features:  •  75+ delicious recipes  •  Guidance for getting started and staying the course   •  Tips and tricks for getting the most from the plan  •  Jaw-dropping before-and-after stories and photos from successful Bright Lifers  •  and more!This will be an invaluable companion to the first book, and, for some, an entry into Bright Line Eating and an entirely new way of eating.

    Armed with two cookbooks and heaps of enthusiasm, he and a friend created the best vegetarian restaurant in Manchester, Greens, famous for its inventive, delicious food and terrific atmosphere.  The Accidental Vegetarian is the culmination of Simon’s culinary adventure. A confirmed meat eater, Simon had to rethink his cooking style as he opened his restaurant, and in this book he presents original and easy-to-prepare vegetarian recipes that will please even the most dedicated carnivore, and win over the most intimidated would-be chef. Simon borrows cooking styles and ideas from all corners of the globe to create unique combinations of ingredients that result in flavorful and interesting dishes such as Green Papaya Salad, Eggplant Tikka, Pumpkin Enchiladas with Mole sauce, Filo Strudel with Port Wine Sauce and Red Thai Bean Curry. From his more exotic inventions to good old favorites, The Accidental Vegetarian will help forever retire the bean-sprout and tofu image of vegetarian meals from the minds of people everywhere.

    Simpson, the master of vegan comfort food, is back again with food thats crave-worthy and conscience-friendly: 150 satisfying, flavorful, all-new recipes to enjoy from breakfast to dinner and anytime in between. However you define comfort food, Alicia's got you covered with down-home Southern standards, Tex-Mex fiesta favorites, backyard BBQ fare, old-fashioned one-dish meals, riffs on classic takeout - and a few surprises destined to become new standbys.

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

    With over 125 affordable, comforting, make-ahead recipes, this first cookbook from the founder/writer/photographer of the popular "LLBalanced" website reaffirms that balance is possible: you can find the joy, relaxation, and healing of cooking for yourself, family, and friends during these frentic times. All of the recipes in "The Laura Lea Balanced Cookbook" are simple, familiar and no-fuss. The majority of the recipes come together in thirty minutes or less with a few that you can #treatyoself to on a leisurely weekend. They are appealing to kids and adults alike, can be modified for picky eaters or served proudly at a dinner party. The food isn t dogmatic: a little of everything is used and flexibility is the key. With a focus on quality and moderation, the healthy aspects don t hit you over the head. They just make you feel good. With helpful shopping lists and easy-to-follow menu plans, "The Laura Lea Balanced Cookbook" will help any home cook create a foundation in the pantry and kitchen that will make the prospect of healthy cooking accessible and exciting, not stressful. It doesn t overthink things and focuses on consistency instead of perfection. In the end, "The Laura Lea Balanced Cookbook" will have you discovering the balance of cooking healthy meals while re-connecting with your loved ones and yourself."

    In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship. After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, Mastering Cheese covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category. Learn about the issues facing real raw-milk cheeses and then go out and taste the differences between these cheeses and those made with pasteurized milk.  For the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom. Complete with helpful charts and an invaluable index of more than 300 cheeses, Mastering Cheese is the definitive course that you can use in your own home to pursue your passion for cheese.