What she thought would be a short-term experiment turned out to have a huge impact on her personally. After wading through their fair share of challenges, experiencing unexpected improvements in health, and gaining a preference for fresh, wholesome meals, the Leakes happily adopted their commitment to real food as their "new normal."Now Lisa shares her family's story, offering insights and cost-conscious recipes everyone can use to enjoy wholesome natural food prepared with easily found ingredients such as whole grains, fruits and vegetables, seafood, locally raised meats, whole-milk dairy products, nuts, natural sweeteners, and more.Filled with step-by-step instructions, this hands-on cookbook and guide includes:Advice for navigating the grocery store and making smart real food purchases Tips for reading ingredient labels 100 quick-and-easy recipes for such favorites as Homemade Chicken Nuggets, Whole Wheat Pasta with Kale Pesto Cream Sauce, Cheesy Broccoli Casserole, The Best Pulled Pork in the Slow Cooker, and Cinnamon-Glazed Popcorn Meal plans and suggestions for kid-pleasing school lunches, parties, and snacks A 10-day mini-starter program, and much more.100 Days of Real Food offers all the support, encouragement, and guidance you'll need to make these incredibly important and timely life changes.

    Written by a certified dietician, this creative cookbook gives kids the know-how and tools they need to become young chefs in the making! This edition features completely new material, including approximately 90 new recipes for all three meals of the day, as well as delicious drinks and desserts, the revised Food Pyramid, and approximately 30 puzzles!

    In the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves that are served in New York’s top restaurants and sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademark—what the French call bien cuit, or “well baked.” This signature style is the product of Golper’s years as a journeyman baker, from his introduction to baking on an Oregon farm—where they made bread by candlelight at 1 a.m.—through top kitchens in America and Europe and, finally, into his own bakery in the heart of our country’s modern artisanal food scene.  Bien Cuit tells the story of Golper’s ongoing quest to coax maximum flavor out of one of the world’s oldest and simplest recipes. Readers and amateur bakers will reap the rewards of his curiosity and perfectionism in the form of fifty bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter. This book is an homage to tradition, but also to invention. Golper developed many new recipes for this book, including several “bread quests,” in which he brilliantly revives some of New York City’s most iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, of course, bagels). You will also find palate-pleasing and innovative “gastronomic breads” that showcase his chef’s intuition and mastery of ingredients. Golper’s defining technique comes at a time when American home cooks are returning to tradition-tested cooking methods and championing the DIY movement. Golper’s methods are relatively simple and easy to master, with recipes that require no modern equipment to make at home: just a bowl, an oven, and time—the dough does most of the work.

    Wild Bread completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, her  quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured—everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat—for a whopping 295 recipes and 475 photographs. Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane’s world, there’s no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you’ve been thinking about is more like a vitamin pill than a source of “carb-loaded” guilt. Lessons gleaned from MaryJane Butters’ diverse pioneering background, from carpenter to dairy owner to former wilderness ranger turned organic farmer, led her eventually to stewardship of the 4-story, historic Barron Flour Mill. It was only natural that her years spent living on remote Forest Service fire-watch towers with only a living, breathing sourdough “mother” for companionship would lead her to write a pioneering wild-yeast bread book. She is the author of eight books; editor of MaryJanesFarm magazine, now in its 18th year of publication; and lives on an organic farm in Idaho. Two of her grown children and their spouses are employed full-time at her farm and she is “Nanny” to half a dozen grandchildren.

    Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.Modernist Cooking Made Easy: Sous Vide is the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal.Sous vide is a simple an extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and much more.What You Get In This Book:•The bulk of this book is the more than 85 recipes it contains. Designed so you can skim the recipes, looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.•A detailed look at the entire sous vide process, including pre-sous vide preparation, sous vide sealing, temperature control, determining time and temperatures, and finishing sous vided foods.•More than 85 recipes providing a wide variety of dishes across many cuts of meat and types of vegetables. They include:•Beef, Lamb, and Other Red Meat•Pork•Sausage and Ground Meats•Chicken, Turkey, Duck, and Poultry•Eggs•Fish and Shellfish•Fruits and Vegetables•Infusions of Alcohol, Oil, and Vinegar•Sweet and Sours such as yogurt, creme brulee, and dulce de leche•An introduction to the equipment you will need for cooking sous vide. From a simple no-cost method that will allow you to give sous vide cooking a try, to a low-cost setup that will meet all of your sous vide cooking needs.•A comprehensive sous vide time and temperature chart, as well as cooking-by-thickness times.•More than 35 "Modernist Notes" with suggestions for using modernist ingredients and techniques to turn everyday meals into upscale and elegant dishes.If you want to use sous vide to prepare amazing food simply and easily then this is the book for you!

    The Melting Pot dares you to Dip Into Something Different with this collection of recipes from our fondue to yours. The book also contains coupons in the very back which are for discounted eating at the restaurant. The coupons total cover the entire costs of purchasing the book, so you can't loose with this one!

    This heralded a personal transformation from 'high-flying' PA to reluctant stay-at-home mother.As the prospects of finding another suitable job dried up, Caitríona turned to using the skills she had used in her job and those she had learned at her grandmother's and mother's kitchen tables to run the household on a tight food budget of €70 per week for a family of five.In this book Caitríona shares her tips, tricks and recipes with the reader to help them save money and feed their family well on a budget. All the recipes have been extensively tested on her friends and family! The book includes budgeting tips and menu plans which enable families to pick & mix from favourite meals, keep variety in their diet and make the most of the food that they cook.

    The great thing about soups and sandwiches is that they can be used for almost any occasion. Whether it’s a quick lunch on the go, a buffet for casual entertaining or a relaxing meal at the end of a busy day, put a soothing soup and tasty wrap on the menu, sit back, and enjoy the compliments.Spicy soup, potato soup, chowder, chicken soup, cheesy soup, vegetable soup, tomato soup are just a few of the soup categories in this book. Sandwiches and wraps include tuna, ham, cheese, chicken, turkey, veggie and even dessert wraps.Show more Show less

    In addition to the recipes, each chapter begins with entertaining stories, legends and lore about Celtic peoples, their traditions and customs, and the history of their foods. Chapters include: Starters; Soups; Egg and Cheese Dishes; Barley, Oats and Cornmeal; Seafood; Poultry and Game; Meats; Vegetables and Salads; Breads; Cookies and Cakes; Desserts; and Drinks. All of these easy-to-follow, step-by-step recipes are adapted for the North American kitchen.

    Consumers who love bread but must avoid gluten have long been at the mercy of mediocre products and high prices. With this timely cookbook, they can have their bread and eat it, too. Acclaimed author Analise Roberts developed these simple, foolproof recipes for the Zojirushi bread machine. Roberts' outstanding recipes range from simple and satisfying Basic Sandwich Bread to complex and scrumptious Golden Italian Bread with Raisins and Fennel. She also offers ethnic breads like Challah and Babka and seasonal delights such as the irresistible Holiday Breakfast Bread. Included are loaves, like Sundried Tomato Roasted Garlic Bread, that contain no eggs or dairy products.

    For each video, Andrew Rea, a self-proclaimed movie and TV buff, teaches a recipe based on a favorite TV show or film, such as the babka from the classic Seinfeld episode, the beef bourguignon from Julie & Julia, or the timpano from Big Night. This cookbook includes these and other fan-favorite recipes. Some are so delicious that you’ll want to make them for dinner right away, like Bubba's shrimp from Forrest Gump, while others can be saved for impressing a loved one—like the chocolate lava cake from Jon Favreau’s Chef, which the actor/director asked to make during a guest appearance on Rea’s show. Complete with behind-the-scenes stories and answers to frequently asked fan questions, Binging with Babish is a must-have companion to the wildly popular YouTube show.

    Discover some of the great recipes he created on his journey to health and wellness, and then prepared for his celebrity clients.Bestselling author, Top Chef favorite, and award-winning chef Art Smith was discovering new innovations in the kitchen, including his beloved cuisine of the South, but neglecting to take care of himself. So he decided to make a change in the way he ate without giving up the foods he loved. By reimagining his favorite dishes and making exercise a regular part of his life, he lost 120 pounds and transformed both his body and his health. Art always knew that fine cooking is a way to show love to others—but now he saw it as a way to show love to yourself.Art can't resist bringing people together through food. It's partly what made him the success he is today—and his unique reimagining of classic comfort dishes has added to his wide appeal. After ten years as Oprah Winfrey's personal chef, Smith now cooks for special events for celebrities all over the world. He has been a contributing editor to O, the Oprah Magazine and has made numerous television appearances, including on ABC's A Very Lady Gaga Thanksgiving, Bravo's Top Chef Masters, and ABC's Nightline.There's no doubt about it: Art Smith's Healthy Comfort is about great cooking and good eating.But Smith also shares his personal journey to good health—including delectable dishes such as Three Cheese Macaroni, Unfried Chicken, and Grilled Hanger Steak with Slow-Roasted Tomatoes that you just won't be able to resist.

    The transition to a keto diet can be difficult, but this “induction” phase doesn’t have to be! Bestselling author of The KetoDiet Cookbook, Martina Slajerova, explains the first tricky few weeks as your metabolism readjusts to burning fat rather than carbs. Every recipe in The Keto-Induction Cookbook is designed to meet the special nutrient requirements of the induction phase. Just some of the dishes you’ll be enjoying include: -Breakfast Chili -Anti-Inflammatory Egg Drop Soup -Ricotta & Pepper Mini-Tarts -Avacado Power Balls -Salmon Ramen -Dulce de Leche Fudge -Chocolate Electrolyte Smoothies From quick "keto-flu" remedies and curbing cravings, to avoiding pitfalls like incorrect macronutrient balances and “zero-carb” approaches, The Keto-Induction Cookbook puts you on the right path to lose weight, get healthy, and enjoy all the benefits of the ketogenic diet for the long-term.

    The new electric pressure cookers are fast-cooking devices that make it possible to come home from work and have a home-cooked, healthy dinner on the table in 15 or 20 minutes. They are easy, safe, and packed with features that previous generations’ stovetop models did not have. They offer the shortest route from here to dinner! In The Electric Pressure Cooker Cookbook, the world’s leading blogger on pressure cooking, Barbara Schieving (of the blog PressureCookingToday.com), has created over 200 new family-friendly recipes that are big on flavor, imaginative in their variety, and easy to make, featuring lots of fresh, natural, and nutritious ingredients. These recipes are written for any electric pressure cooker, whether the Instant Pot or the popular models from Cuisinart, Fagor, Power Pressure Cooker, T-fal, and other makers. The book includes: lots of tips and tricks that help you get the most from your pressure cooker, no matter what brand you own; two chapters, “Shortcut Dinners” and “30-Minute Meals,” for terrific weeknight meals on the fly, and another, “Sunday Suppers,” for special weekend gatherings; and recipes for every taste and diet, from robust meat and chicken dishes to vegetarian mains and sides, plus healthy breakfasts, tasty sandwiches and tacos, soothing soups and stews, and a big chapter full of quick and easy desserts.

    Sugar Cube founder and baker Kir Jensen left the fine-dining pastry track to sell her handmade treats on the street. Recipes for 50 of Kir's most enticing cupcakes, cookies, tarts, muffins, sips, and candies are made more irresistible (if possible!) by 32 delicious color photographs. Sassy headnotes and illustrations that resemble vintage tattoos liven up this singular boutique baking book.