The 300 Calorie Cookbook offers slimmed-down versions of your favorite foods, with family-pleasing recipes for burgers, sandwiches, soups and stews, salads, main courses, even casseroles-all just 300 calories or less per serving.Betty Crocker takes all the guesswork and effort out of calorie counting at mealtime by providing clear calorie counts, comparisons for food swaps, full nutrition information for each recipe, and calorie charts for common ingredients.With 300 low-calorie recipes, you'll never run out of tasty, satisfying meals that will still help you stay on trackOffers a simple, fad-free way to control portion size-perfect for anyone looking to lose or maintain their weight with low-cal dishes or for people with diabetes and anyone who has to carefully monitor their calorie intakeForty inspiring full-color photos, proving that healthy cooking can be hearty and deliciousThe 300 Calorie Cookbook offers easy solutions for anyone counting their calories, letting you watch your weight without sacrificing great taste or favorite family dishes.

    At last, a supremely practical cookbook designed expressly for single people!With more than 350 superb yet simple recipes for all occasions--and loaded with time-and-money-saving strategies for buying, storing, and recycling food in quantities that won't get wasted--Going Solo in the Kitchen is for solo cooks who don't want to spend a lot of time in the kitchen but who are tired of take-out, and who want to eat food that's delicious, nutritious, and inexpensive.Whether it's a quick one-dish meal of Saut�ed Beef with Mushrooms, a satisfying soup supper such as Vegetable Bean Soup with crusty bread, a summer night's dinner of Avocado, Papaya, and Shrimp Salad, or a Sunday splurge of Chicken Breast Baked with Garlic (with enough leftovers for a sandwich at work the next day and a cold chicken salad later in the week), here is food that will lure beginners and seasoned cooks alike into the kitchen, putting a variety of flavors and a wealth of taste into every meal.

    "Ordinary food for ordinary people" is the way Brown once described his approach, but there's nothing ordinary about these culinary offerings. From appetizers to desserts, the over two hundred recipes use the freshest ingredients in ways that will tantalize the palates of everyone from down-home vegetarians to the most discriminating gourmet cooks. The recipes are interspersed throughout with line drawings, photographs of the center and its environs, and Brown's own poetry. This revised edition includes twenty-nine new and four revised recipes, new photographs, and a new introduction.

    Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled."In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.

    Taken from Britains top-selling BBC Good Food magazine, these imaginitive and easy recipes are guaranteed to guide you to baking success.From such delicious classics as Authentic Yorkshire Parkin and Shortbread, and the imaginative combinations of Raspberry and Blueberry Lime Drizzle Cake or Cranberry and Poppy Seed Muffins, to spectacular cakes such as Seriously Rich Chocolate Cake, there's plenty to keep your family and friends happy.These quick and easy recipes have been specially chosen to help even the busiest people enjoy delicious, fresh, home-cooked food. Each recipe is written with simple step-by-step instructions and is accompanied by a useful nutritional analysis and a full-colour photograph, so you can cook with complete confidence.

    Here you will find information that inspires impactful life changes, and delicious recipes that are as beneficial as they are satiating. Within days to weeks of instituting an anti-inflammatory diet, most people find some relief from symptoms.”—Jennifer Lang, MD, foreword writer and author of The Whole 9 MonthsFatigue, GI flare-ups, joint swelling and pain. Most of us are familiar with symptoms such as these long before we know that chronic inflammation is at the root of it. The good news is that once you make the connection, you can immediately start helping your body heal with the power of good nutrition through an anti-inflammatory diet.According to the US National Library of Medicine National Institutes of Health (NCBI), inflammation can be linked to just about every health condition and is the underlying basis for a significant number of diseases. Additionally, there’s an overwhelming amount of research that supports the use of an anti-inflammatory diet to aid in the body’s natural healing process.As a certified holistic nutritionist Madeline Given helps clients address their specific symptoms of ongoing inflammation. By prescribing an easy-to-follow anti-inflammatory diet filled with flavorful, anti-inflammatory nutrient rich recipes, Madeline has guided numerous inflammation sufferers towards immediate symptom relief and long lasting renewed well being.In The Anti-Inflammatory Diet Cookbook, Madeline makes her easy diet program guidelines and tasty, uncomplicated recipes available to anyone who suffers from inflammation symptoms, or even just wants to improve their general health. Smart, succinct, and simple, The Anti-Inflammatory Diet Cookbook is your all-in-one quick-start guide. 30 MIN OR LESS Plan your meals ahead of time based on what your schedule allows—these anti-inflammatory diet recipes take just 30 minutes or less FRIEND OR FOE? Shop smart with helpful lists of foods to enjoy, or avoid, on your anti-inflammatory diet LIFESTYLE TIPS Give your anti-inflammatory diet an additional boost by applying these quick inflammation reduction tips to your everyday activities Your body is doing it’s best to beat inflammation. Join the fight with the quick-start action plan laid out in The Anti-Inflammatory Diet Cookbook, and begin feeling better one delicious, nutritious meal at a time.

     Discover the pro-veggie, pro-flavor way to prepare fresh, healthy, high-quality plant-based dinners. In Simple Green Suppers, Susie Middleton demonstrates how to prepare seasonal vegetables in satisfying, filling suppers by pairing them with staple ingredients: noodles, grains, beans, greens, toast, tortillas, eggs, and broth. How you cook your veggies and how you combine them with other satisfying whole foods is the secret to delicious results. With 125 recipes for flavorful and veggie-forward dishes, tips on keeping a flexible and well-stocked pantry, and make-ahead and streamlining strategies, Simple Green Suppers is an essential resource that will make cooking delicious, easy vegetarian meals possible every night.

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    This book includes everything you need to know to make and fill these treats, plus step-by-step photographs and recipes for sauces, toppings, and glazes. Originally from Denmark, ebelskivers (pronounced “able-skeevers”) are snacks or desserts traditionally served during holidays and at celebrations. Today, cooks offer these puffy, sphere-shaped pancakes with a wide range of sweet and savory toppings and fillings, varying them in countless creative ways. Making ebelskivers requires little more than ingredients you probably already have on hand—milk, eggs, flour—and a special seven-welled pan that forms the pancakes’ unique shape. Everything you need to know about making these treats is here: from mixing the batter; to cooking and filling the pancakes; to tips for creating perfect ebelskivers every time. Filled with luscious photographs and more than forty tempting recipes, this book will provide endless inspiration for any occasion. Served any time of day, these delicious recipes will change the way you look at pancakes forever!

    And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends.Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten."The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.

    From cooking classes held in her small New York City apartment kitchen in the 1960s to the avidly sought after Master Classes she led in her beautiful Venice home, Marcella has been the authoritative guide to Italian cooking.This much-anticipated follow-up to Marcella Cucina offers 100 new tantalizing recipes that bring Marcella's warm, conversational, and illuminating teachings into home kitchens everywhere. The legendary author and cooking teacher shares invaluable lessons in Italian cooking, including mastering traditional techniques, selecting and using ingredients, and planning and preparing complete Italian menus. Drawing on her unique ability to present each recipe as a narrative with subplots, characters, and rich history, Marcella demonstrates just how many delicious new stories she still has to tell.

    Along the way she also shared some of her favorite recipes from home, showcasing the mouthwatering food that has nourished and delighted her family, leaving readers hungry for more of her home-cooking secrets.   In this, her first cookbook, Jessie goes even further, opening her kitchen cabinets and inviting fans to sit for a spell and enjoy a great meal at the Decker dinner table. Just Feed Me gives fans what they want—simply delicious meals from the heart.  Jessie shares down-home and simple-to-make recipes for drinks, appetizers, and full dinners—many Italian, Southern and Cajun dishes which were handed down to her from her mom. She also offers advice and inspiration for creating the warm, appealing scents and savory feel of her own kitchen, the heart of her household. Aspirational, beautiful, with fun, fast, and flavorful recipes, Just Feed Me is a family-friendly cookbook and keepsake that will leave Jessie fans asking for second helpings.

    You'll ditch processed grains, sugars, and refined vegetable oils in favor of nutrient-dense, high-fat foods. With the delicious, diverse meals in this cookbook, your journey will be enjoyable, convenient, and free from the risk of backsliding and burnout that comes with a rushed approach to keto. THE KETO RESET DIET COOKBOOK will help you replace your old favorites with keto-approved substitutes for pancakes, crepes, oatmeal, and even includes decadent desserts like Dairy-Free Avocado Mousse and Chai Panna Cotta. Hearty entrées like Braised Short Ribs with Mashed Cauliflower and Cheesy Eggplant-Spinach Casserole will keep you from ever feeling deprived or hungry. With these recipes, and many more, you'll experience a new world of culinary possibilities and lasting health.

    She is here to show you that a gluten-free life can be exciting and easy, without having to miss out on your favorite foods ever again. Why restrict yourself to the obvious soups, salads and fruit? What you really want are the recipes that you think you can't eat! From proper chicken chow mein to pad thai, doughnuts to lemon drizzle cake, cheesecake to profiteroles, French baguettes to pizza, plus dairy-free, vegan, veggie and low FODMAP options, Becky gives you all the recipes you'll ever need with tips and advice on how to make absolutely anything gluten-free.

    From the days of slavery to present times, traditional Haitian cuisine has relied upon staples like root vegetables, pork, fish, and flavour enhancers like Pikliz (picklese, or hot pepper vinegar) and Zepis (ground spices). This cookbook offers over 100 Haitian recipes, including traditional holiday foods and the author's favourite drinks and desserts. Information on Haiti's history, holidays and celebrations, necessary food staples, and cooking methods will guide the home chef on a culinary adventure to this beautiful island. Recipe titles are given in English, Creole, and French.