There are super clear explanations of the science that will make you a slimmer and healthier human being, with over 90 scientific references should you want to know even more. Additional areas covered include: - cellulite and skin - protein - going low carb - detoxing - skipping breakfast - cardio - high intensity interval training - psychology and mood - strength training - sleep - hydration - brain health - cancer - eating junk food - addiction - insulin - fructose - diabetes - energy drinks - leptin and ghrelin (your hunger hormones) Specifically designed to make you an expert fast, The IF Diet will inspire you to take action and get the results you want. No nonsense, no hype, just highly achievable jaw-dropping results. Read a free sample today and see for yourself.

    Sunday Suppers features Karen's achingly beautiful photography and 100 recipes centered around get-togethers (a beach lunch, an urban picnic, Valentine's Day breakfast in bed) with easy preparations (you can actually make the whole menu!) and simple, elegant styling.

    More comfort food, more family favorites, more restaurant dishes -- and more chocolate! Marlene Koch, author of the bestselling cookbook Eat What You Love: More than 300 Incredible Recipes Low in Sugar, Fat and Calories, has been dubbed a "magician in the kitchen" when it comes to slashing sugar, calories, and fat -- but never great taste! Here Marlene delivers MORE amazing recipes that are not only healthier but more delicious than ever! More comfort foods like Sour Cream and Onion Smashed Potatoes and Macaroni and Cheese Muffins, more restaurant classics like Chicken Fettuccine Alfredo (330 calories versus the usual 1,400!) and P.F. Chang-Style Mongolian Beef, more slow cooker recipes like Lazy Day Lasagna, more quick and easy recipes like 15-Minute Shrimp Fettuccine and Quick-Fix Carmelized Onions, and LOTS more desserts including her Amazing Pecan Pie Cups (with under a teaspoon of sugar in each!), Raspberry Oat Bars, and 90-Calorie Chocolate Cupcakes.(Note: Current up-to-date downloadable Weight Watcher points addendums for all Eat What You Love books can be found on the MarleneKoch website.

    Founded in 1996 by Robert Steinberg, a physician and amateur chef, and John Scharffenberger, an award-winning vintner, the company's confections have won a following among food professionals and home cooks alike. Now, in their first cookbook, the duo shares their passion with the world.The Essence of Chocolate features more than one hundred spectacular -- and often simple -- recipes drawn from the Scharffen Berger files and from two dozen top pastry chefs. It is divided into three sections: "Intensely Chocolate," which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; "Essentially Chocolate," with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and "A Hint of Chocolate," with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub. And all will work magnificently with any high-quality chocolate. Filled with helpful tips, sumptuous photographs, and the story of how chocolate is really made, here is a book that is every bit as seductive as its subject.Robert Steinberg had been practicing medicine for twenty years when he went to France in 1994 to explore chocolate making, then returned to his own kitchen to create the first versions of what would be Scharffen Berger chocolate. He lives in San Francisco and until recently practicedat the San Francisco Free Clinic. John Scharffenberger founded Scharffenberger Cellars, one of the premier sparkling wine manufacturers in the United States. He sold his interest in the winery, and in 1996 he and Steinberg founded Scharffen Berger Chocolate Maker. Scharffenberger lives in Berkeley and Mendocino County.

    Designed in an easy-to-follow format, this chunky compilation presents all of the classic pastries in the simplest possible way, along with a collection of recipes.

    On an island in Sweden a grandmother teaches her granddaughter how to make slagbrot, a velvety rye bread, just as she was taught to make it by her grandmother many years before. In Portugal, village women meet once each week to bake at a community oven; while the large stone oven heats up, children come running for sweet, sugary flatbreads made specially for them. In Toronto, Naomi makes her grandmother's recipe for treacle tart and Jeffrey makes the truck-stop cinnamon buns he and his father loved. From savory pies to sweet buns, from crusty loaves to birthday cake, from old-world apple pie to peanut cookies to custard tarts, these recipes capture the age-old rhythm of turning simple ingredients into something wonderful to eat. HomeBaking rekindles the simple pleasure of working with your hands to feed your family. And it ratchets down the competitive demands we place on ourselves as home cooks. Because in striving for professional results we lose touch with the pleasures of the process, with the homey and imperfect, with the satisfaction of knowing that you can, as a matter of course, prepare something lovely and delicious, and always have a full cookie jar or some homemade cake on hand to offer. Jeffrey Alford and Naomi Duguid collected the recipes in HomeBaking at their source, from farmhouse kitchens in northern France to bazaars in Fez. They traveled tens of thousands of miles, to six continents, in search of everyday gems such as Taipei Coconut Buns, Welsh Cakes, Moroccan Biscotti, and Tibetan Overnight Skillet Breads. They tasted, interpreted, photographed and captured not just the recipes, but the people who made them as well. Then they took these spot-on flavors of far away and put them side by side with cherished recipes from friends and family closer to home. The result is a collection of treasures: cherry strudel from Hungary, stollen from Germany, bread pudding from Vietnam, anise crackers from Barcelona. More than two hundred recipes that resonate with the joys and flavors of everyday baking at home and around the world. Inexperienced home bakers can confidently pass through the kitchen doors armed with Naomi and Jeffrey's calming and easy-to-follow recipes. A relaxed, easy-handed approach to baking is, they insist, as much a part of home baking traditions as are the recipes themselves. In fact it's often the last-minute recipes—semonlina crackers, a free-form fruit galette, or a banana-coconut loaf—that offer the most unexpected delights. Although many of the sweets and savories included here are the products of age-old oral traditions, the recipes themselves have been carefully developed and tested, designed for the home baker in a home kitchen. Like the authors' previous books, HomeBaking offers a glorious combination of travel and great tastes, with recipes rich in anecdote, insightful photographs, and an inviting text that explores the diverse baking traditions of the people who share our world. This is a book to have in the kitchen and then again by your bed at night, to revisit over and over.

    Jill Colonna guides you simply yet precisely through each step in making perfect Parisian macarons every time. Stylish and fun, this colorful book contains 37 tried-and-tested macaron recipes plus well over a hundred mouth-watering photos.Classics contain rose or pistachio and also include a nut-free macaron. Be inspired with sticky toffee, chocolate-beetroot or pistachio-wasabi to giant coffee macarons with tiramisu cream. Stun your guests with mini Thai Green Curry Macarons, sensational either before or during dinner.Beverage pairings are suggested for each gluten-free macaron recipe, along with decorative ideas for weddings, children's parties, gifts plus many other tips.

    This unassuming shop, where the smells of home-style baking weaken even the strongest will, has attracted a clientele that ranges from kids on their way home from school to celebrity glitterati. Cupcakes swirled with pastel frosting crowd the counter, and cakestands display Lemon Vanilla Bundt Cake, Apple Walnut Cake with Caramel Cream Cheese Icing, and Coconut Layer Cake, swathed in fluffy white frosting and covered in drifts of coconut. As Time Out New York says: "The secret to Magnolia's success is simple: Nobody knows how to bake like this anymore." Magnolia's owners Jennifer Appel and Allysa Torey know how, and in The Magnolia Bakery Cookbook they share their most mouth-watering recipes, from sweet breakfast treats like Dried-Cherry Crumb Buns to classic Iced Molasses Cookies, from decadently rich Caramel Pecan Brownies and Raspberry Marzipan Cheesecake to refreshing Lemon Icebox Pie. Their easy-to-follow recipes and invaluable baking hints mean that even the inexperienced baker will be able to frost the perfect layer cake, turn out the flakiest pie crust, and whip up the creamiest cheesecake. Illustrated with eight pages of glorious color photographs, The Magnolia Bakery Cookbook will inspire you to turn on the oven and create sweet memories for your family and friends.

    In this book you'll find 100 Asian-inspired recipes for soups, broths, salads, miso dishes, noodles and rice, as well as favourites such as teriyaki dishes, brown rice pots and iced teas. There are even tips on how to make sushi and frozen yogurt at home. Every dish provides fewer than 300 calories per serving, takes fewer than 30 minutes to master and contains minimal amounts of saturated fat. But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too, with potassium-rich avocados, vitamin-packed cucumbers, edamame beans full of fibre and protein, and pumpkin and sesame seeds bursting with iron and zinc. And it's food that tastes as good as it looks...

    In this book, Leon authors Jane Baxter and John Vincent bring together 100 recipes for fresh, vibrant, delicious salads that will have you feeling healthy and happy.Divided into chapters that include Classics, Naturally Fast, Salads for Friends, Family Salads and Lunchbox, this book contains salads for all tastes and all occasions. Whether you're looking for a bright salad with which to dazzle your friends, or a simple salad to take to the office, this book is a must-have kitchen staple.Recipes include: Pink Quinoa SaladPolish Herring SaladHam Hock and Lentil SaladVietnamese Chicken Salad with Rice NoodlesCourgetti with Pesto and Grated Ricotta SalataBacon Fried Corn with Greens, Pork and Crisp Sweet PotatoBlack Rice Salad with Peas, Egg and a Curry DressingAsparague, Couscous, Feta & Orange Leon Original Superfood Hot-smoked Salmon, Beetroot, Horseradish & Dill

    With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country BouleRounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.

    Inside this incredible cookbook, you’ll find nearly 70 favorite recipes that have become the centerpiece of Kardashian-Jenner family traditions. This book is another way to bring fans into Kris’s home with recipes and entertaining tips that can be used by anyone and everyone.Join Kris as she rolls up her sleeves to dish out tips on how to do it all and have it all in her new cookbook/entertainment guide.

    The result, over time, is a feeling of buoyant, radiant health. Brigitte Mars presents evidence that confirms the efficacy of the raw foods diet. In addition, she points out the environmental benefits of the raw food diet, making the most of agricultural practice, and reducing the human footprint on the earth.

    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.

    Gemma hopes to restore baking as an everyday art, and this dessert cookbook is your guide.BAKE WITH CONFIDENCE100+ sweet and simple dessert recipes for maximum deliciousness with minimal effortUse just a few common ingredients and basic kitchen tools for bold twists on cakes, cookies, pies, ice cream, and moreEvery recipe has gorgeous color photography and step-by-step instructions that anyone can follow with easeANYTIME BAKINGAn approach unique among baking cookbooks, the chapters are organized by the basic tools you’ll need—such as Wooden Spoon & Bowl, Rolling Pin, or No Oven Needed—so you can choose the recipes that are most convenient for you during any spur-of-the-moment cravingBOLD NEW RECIPES & CLASSICSSurefire hits include Chocolate Lava Pie, Baked Cinnamon-Sugar Churros, Gemma’s Best-Ever Chocolate Chip Cookies, “In Case of Emergency” One-Minute Mug Brownie, Raspberry Swirl Cheesecake Ice Cream, and many moreBONUS: A chapter on Bold Baking Basics includes essential techniques, tips, and in-a-pinch substitutions so you can whip up Gemma’s irresistible desserts with confidence