Check it out!- Eggs Bene-Chick: 183 calories- Bring on the Breakfast Pizza: 127 calories- Ooey Gooey Chili Cheese Nachos: 216 calories- Big Bopper Burger Stopper: 202 calories- Dreamy Chocolate Peanut Butter Fudge: 65 calories- Lord of the Onion Rings: 153 calories- Rockin' Tuna Melt: 212 calories- 7-Layer Burrito Blitz: 277 calories- I Can't Believe It's Not Sweet Potato Pie: 113 calories- Cookie-rific Ice Cream Freeze: 160 calories- With easy instructions, simple steps, and hilariously fun facts and figures, Hungry Girl recipes are as fun to read as they are to make!And when you're not in your kitchen, check out HG's 10 mini survival guides, plus tips 'n tricks that'll help you make smarter food choices anywhere, anytime!

    By turning your freezer into a fully provisioned pantry stocked with an array of homemade staples, you’ll save time and energy.Even on a tight schedule you can now put together delicious, complex dishes such as Cornbread Panzanella with Watermelon, Cucumber, and Za’atar Vinaigrette; Potato Pierogi; Pan-Roasted Chicken Breast with Preserved Lemon–Garlic Butter; Braised Short Ribs with Cauliflower Fonduta; and Provençal Onion Tart (Pissaladière) with Tomato-Olive Relish. Christensen and Goalen also share fully prepared make-ahead dishes for every meal of the day to keep in your freezer, like Pistachio Croissant French Toast with Orange Blossom Soft Cream, Chicken and Kale Tortilla Soup, Pimento Mac and Cheese Custard, and Deviled Crab Rigatoni, plus snacks, sweets, and drinks ready to be enjoyed at a moment’s notice.With innovative recipes, helpful technical information, and tips on stocking your new “pantry,” this book will allow you to make more delicious meals with a lot less effort.

    At the pizzeria where he worked as a kid, he learned to substitute pork for veal in cutlets—which came in handy later when the bankroll was low. At thirteen, he got his first percentage from a local deli—that lost business when he started supplying the neighborhood wiseguys with his own heroes. And what great heroes they were… Once he entered Witness Protection, though, Hill found himself in places where prosciutto was impossible to get and gravy was something you put on mashed potatoes. So he learned to fake it when necessary (for example, Romano with white pepper took the place of real pecorino-siciliano cheese), and wherever he found himself, Hill managed to keep good Italian food on the table. He still brings this flair for improvisation to his cooking. No recipe is set in stone. And substitutions are listed in case you need them. Now, in his inimitable style, Hill tells some spicy stories of his life in the Mob and shows you how to whip up his favorite dishes, Sicilian style—even when you’re cooking on the run....

    No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, James Beard’s Theory and Practice of Good Cooking will be one of the most comprehensive and important cookbooks in your library.   With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard’s dishes, from poached pears to steak au poivre, stuffed clams to chocolate soufflé, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy.

    Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.     Real Food/Fake Food brings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.   Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.

    This book includes ingredients, methods, recipes and equipment information. It provides reference to intermediate techniques like all-grain brewing variations and recipe formulation.

    Very low-fat, this sophisticated and inviting food draws from a world of culinary influences. With full-color photographs, an ingredient glossary, and an introduction to the techniques of dairy- and egg-free cooking.

    She will also provide recipes that highlight these unique flavor combinations so you can make use out of every canned good! From jams, jellies and preserves to pickles and relishes to drunken fruit and pressure canning, this book has something for everyone. Some recipes will require the use of pressure canners, but not all.Make your mama proud but don't tell her you can can better than her!

    But in Tomatoland, which is based on his James Beard Award-winning article, "The Price of Tomatoes," investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry. Fields are sprayed with more than one hundred different herbicides and pesticides. Tomatoes are picked hard and green and artificially gassed until their skins acquire a marketable hue. Modern plant breeding has tripled yields, but has also produced fruits with dramatically reduced amounts of calcium, vitamin A, and vitamin C, and tomatoes that have fourteen times more sodium than the tomatoes our parents enjoyed. The relentless drive for low costs has fostered a thriving modern-day slave trade in the United States. How have we come to this point?   Estabrook traces the supermarket tomato from its birthplace in the deserts of Peru to the impoverished town of Immokalee, Florida, a.k.a. the tomato capital of the United States. He visits the laboratories of seedsmen trying to develop varieties that can withstand the rigors of agribusiness and still taste like a garden tomato, and then moves on to commercial growers who operate on tens of thousands of acres, and eventually to a hillside field in Pennsylvania, where he meets an obsessed farmer who produces delectable tomatoes for the nation's top restaurants.Throughout Tomatoland, Estabrook presents a who's who cast of characters in the tomato industry: the avuncular octogenarian whose conglomerate grows one out of every eight tomatoes eaten in the United States; the ex-Marine who heads the group that dictates the size, color, and shape of every tomato shipped out of Florida; the U.S. attorney who has doggedly prosecuted human traffickers for the past decade; and the Guatemalan peasant who came north to earn money for his parents' medical bills and found himself enslaved for two years.Tomatoland reads like a suspenseful whodunit as well as an expose of today's agribusiness systems and the price we pay as a society when we take taste and thought out of our food purchases.

    For years I stumbled around in a daze drinking stale, bitter coffee and grumbling “beans… beans…”. Thank Goodness I finally woke up to the world of coffee. By Immersing myself in the coffee world via reading every book I could find, visiting trade fairs, every high-end cafe I could find, and barista competitions, I realized that, while there is a huge amount of information out there free on the Internet and in artisan coffee shops, there was no single resource that connects all the dots and spells it all out for confused novice coffee drinkers.Until now.Fact: Making a great cup of coffee requires focus and commitment. This means that to make a billion dollar for-profit coffee franchise, you MUST find ways to cut corners and short change your customers.Fact: There are some GREAT coffee shops out there that care about coffee and customers and are worth every penny they charge, but they can be hard to identify, making it easy to just settle for familiar chain coffee.Fact: Making very good coffee is NOT THAT HARD. With a minimal investment in time and education you can make the best cup of coffee you’ve ever had in your life in the comfort of your own home. This book shows exactly why billion dollar for-profit coffee chains are inherently unable to produce coffee of the quality you can make in the kitchen.The Coffeeist Manifesto is half self-defense manual and half how-to instructional. By the end of it, any coffee beginner will have a foundational understanding of the coffee industry and know how to identify the good coffee shops from the bad ones. But most importantly, you’ll know how to beat them at their own game by making coffee at home that blows the cafes out of the water.Complete Table of Contents:PrefaceHow to Read This BookPart I -Coffee TheoryCoffeeists of the World, Unite!HistoryBarista's DilemmaCoffee MythsFour Keys to Killer CoffeeHome RoastingPart II - Brew MethodsCold BrewCoffee PotPress PotAeropressPour OverVacuum PotPart III - EspressoMoka PotMyPressi TwistEspresso VariationsPart IV - The Truth About Coffee ShopsCoffee Shop AppreciationThe RulesDecoding the MenuPart V - Going Beyond the BasicsThe Politics of CoffeeFrom Coffeeist to AficionadoAppendix - Green Coffee Extract

    Some of the delicious favorites to be rediscovered include: a frosted fairy cake (a hit at children’s birthday parties), the picnic-ready lemon icebox cake with white chocolate cream, and a boozy eggnog bundt cake with brandy butter glaze. With Richardson’s modern look at beloved baked goods, these 65 nostalgic and fool-proof recipes rekindle our love affair with cakes.

    The million copy, ultimate #1 bestseller that is changing the way Americans eat and liveDon't DietEat ChocolateDrink WineTake Long WalksEnjoy LifeStay Slim the French way Experience the joie de vivre of French Women Don't Get Fat by Mireille Guiliano.

    Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

    And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is. Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners.What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight.

    In The Silver Palate Good Times Cookbook, Julee Rosso and Sheila Lukins make the entire year a celebration of good food, good friends, and good times, as they offer menus, suggestions, and strategies. More than 450 new recipes have been developed especially for this collection.All add to the joyfulness of the rapidly growing Silver Palate legend: there are glorious soups, savory entrees, vegetables, salads, cheese, souffles, and showstopping, just-right desserts. As warmly inviting as the most rousing party, the pages of The Silver Palate Good Times Cookbook abound with winsome line illustrations, pertinent quotations, unusual ideas—and with dishes including Cajun Chicken Morsels, Duck and Dandelion Green Salad, Pesto Fondue, Tex-Mex Stuffed Peppers, and more. The excitement begins in spring and continues right through to winter, with a lavish Christmas Goose accompanied by Scalloped Oysters and Baked Kumquats. The good times are here, with the compliments of The Silver Palate.