As the voice and curator behind EyeSwoon, an online lifestyle destination for food, entertaining, fashion, and interior design, Athena cooks with top chefs, hosts incredible dinners, and designs stunning tablescapes, while emphasizing the importance of balancing the visual elements of each dish with incredible flavors. In her debut cookbook, she’s finally showing the rest of us how to achieve her impeccable yet approachable cooking style. Included are 100 recipes with step-by-step advice on everything from prep to presentation—from artfully layering a peach and burrata salad to searing a perfect steak. Recipes include Grilled Zucchini Flatbread with Ramp-Pistachio Pesto, Charred Eggplant with Zaatar and Yogurt Tahini, Mezzi Rigatoni with Radicchio and Guanciale, Stewed Pork with Squash and Walnut Gremolata, Blood Orange Bundt Cake with Orange Bitters Glaze, and more. Organized by season, each section closes with a tablescape inspired by nature, along with specific table décor and entertaining tips.   Cook Beautiful is where design meets food, where culinary tradition marries food styling, where home chefs become experts. These are luscious dishes to make for friends and family, with advice that will inspire you to create visually stunning, and still wholly delicious, culinary masterpieces.

    The answer lies within your metabolism, the body's crucial, energy-burning engine that for so many of us is revving at less than half speed. With the help of this book, you can quickly and easily turn your metabolism into a fat-melting machine.The Super Metabolism Diet features daily menus, handy shopping guides, a vast trove of amazing (though optional) workouts, and tons of delicious recipes--all designed to get your metabolism firing hotter than ever before! So say goodbye to bloat, harsh dieting, weight-loss fads, and even stress. Say bye-bye to belly fat and hello to a new and improved you.The Super Metabolism Diet is built on five core pillars (captured in a handy acronym) to ensure that your body burns more energy and stores less fat:Super Proteins, Super Carbs, and Super Fats Upping Your Energy Expenditure Power Snacks Essential Calories, Vitamins, and Minerals Relaxing and RechargingAs Zinczenko reports: If you're heavier than you want to be or moving sluggishly through your days, you don't need to cut your favorite foods from your diet. You just need to up your intake of core proteins that will build more energy-burning muscle, consume the healthiest fats that help increase satiety and speed nutrients throughout your body, and reach for plenty of good-for-you carbs--yes, carbs!--that provide essential fiber.The result will be a stronger, leaner, happier you. And you'll be stunned at how good you look and feel in no time at all."You'll see results almost immediately, never be hungry, and watch the weight keep coming off!"--Michele Promaulayko, editor in chief of Cosmopolitan and former editor in chief of Women's Health Includes a bonus PDF with recipes and exercises.

    But today's potlucks are essentially outsourced dinner parties, which make gathering around a shared table a cinch. Inside Bring It!, you will find dozens of impressive-looking recipes that come together easily, and are perfect for carrying to any occasion. Author Ali Rosen has put a long career in the food world to use, drawing on chef and restaurant secrets for easy dishes that will have friends begging for the recipe. Must-have dishes include: · Pimento Cheese and Crab Dip · Snap Pea Salad with Parmesan and Bacon · Pistachio and Anchovy Pasta · Short Ribs with Quick Pickled Shallots · S'mores Bars Each recipe includes a note called "How to Bring It," for make-ahead, reheating, and transport instructions. Flavors are designed for maximum impact, but won't take hours to cook, or require special ingredients. Have dinner with the neighbors, sit down to a picnic in the park, or bring a dish to the school luncheon. They come together easily, hold well, and travel beautifully. They'll have you rethinking the potluck.

    It is high in fiber, low in digestible carbohydrate, and a good source of protein. Coconut flour can be used to make a variety of delicious baked goods, snacks, desserts, and main dishes. It is the only flour used in most of the recipes in this book. These recipes are so good that you won't be able to tell that they aren't made with wheat. If you like foods such as German chocolate cake, apple pie, blueberry muffins, chees crackes, and chicken pot pie, but don't want the wheat; you will love the recipes in this book! All recipes include low-sugar or no-sugar variations.

    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.

     Eve and Eivin Kilcher, stars of the hit Discovery show Alaska: The Last Frontier, are experts in sustainable living. Homesteaders by choice, the couple has had to use their self-reliance skills to survive harsh winters in the Alaskan wilderness and raise a thriving family. In their debut book, the Kilchers share 85 original family recipes and advice on gardening, preserving, and foraging. The tips and techniques they have cultivated from their family and through necessity will help anyone looking to shrink their environmental footprint and become less dependent on mass-produced food and products. Stunningly photographed in and around their handmade home and farm, Homestead Kitchen illustrates that taking on small-scale sustainable projects is not only possible in a suburban/urban setting, but ultimately a more responsible and gratifying way to live.

    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.

    Finding the willpower to resist extra slices of cake can be difficult; the battle between leftover cookies and a healthy breakfast is over before it started. Until now. Dessert for Two takes well-loved desserts and scales them down to make only two servings. Cakes are baked in small pans and ramekins. Pies are baked in small pie pans or muffin cups. Cookie recipes are scaled down to make 1 dozen or fewer. Your favorite bars: brownies, blondes, and marshmallow cereal treats are baked in a bread loaf pan - which happily serves two when cut down the middle. Newly married couples (and empty-nesters) will be particularly enthralled with this miniature dessert guide. To everyone who lives alone: have your own personal-sized cake and eat it, too.

    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).

    Inspired by the flavours of Mexico but using ingredients easily found in Britain, Wahaca - Mexican Food at Home is all about cooking authentic Mexican food in your own kitchen. Mexican cooking is fresh, colourful and full of flavour, with breakfasts to get you through the day, hearty dinners, sensational puddings, and zingy cocktails. Follow Tommi on her trip through the markets, cantinas and fiestas of Mexico to discover recipes bursting with flavour you'll want to eat and share.

    “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.

    "She's taken a piece of the culinary world and made herself its queen."-- "New York"

    It's packed with comforting, easy-to-make dishes that will become your everyday favourites and go-to fridge raiders.Recipes include ideas to start the day right, for lunch on the go, some long and lazy slow cooking, dishy dinners, sharing feasts, party time and irresistible sweetest things. From burgers to brownies, casseroles to cakes, Happy Vegan shows you that vegan food is for everyone ... and you won't even notice there's no meat or dairy. Just happy faces. PRAI SE FOR FEARNE COTTON'S COOKBOOKS: '... easy ways to feed everybody and put a smile on their faces while you're at it' Sunday Mirror 'Congrats on your brill new book!' Jamie Oliver

    

    That's where Kyndra Holley comes in. She is the mastermind behind the blog Peace, Love and Low Carb, and has melded the best of both worlds: a time-tested low carb approach with healthy, whole-food Primal ingredients.Following the Primal template, Kyndra cuts out grains and gluten and emphasizes whole, unprocessed, "real" foods. A lifelong foodie with personal experience losing weight on the low-carb diet, Kyndra brings you mouthwatering comfort food recipes such as Caramelized Onion and Prosciutto "Mac" and Cheese, Italian Meatballs with Tomato Cream Sauce, Chili Dogs, Eggplant Lasagna and more.After all, who says dieting has to be about sacrifice? You'll feel fuller, radiant and satisfied thanks to these healthy, nutrient-dense low-carb meals.Foreword by Jimmy Moore.