Originally self-published as IBS--Free at Last! and now expanded with 50 recipes, this is the bible of the low-FODMAP lifestyle. FODMAP is an acronym for a group of difficult-to-digest carbohydrates found in wheat, milk, beans, and soy, as well as some fruits, veggies, nuts, and sweeteners ("fermentable oligo-, di-, mono-saccharides and polyols"), and this book walks you through eliminating all of them from your diet, and then adding them back in one by one to discover your unique sensitivity fingerprint. Originally developed by researchers at Monash University in Australia, the low-FODMAP diet offers relief to IBS sufferers (estimated 64 million in the US), as well as those with Crohn's disease, ulcerative colitis, and nonresponsive celiac disease. The IBS Elimination Diet and Cookbook offers the theory along with a step-by-step elimination program, comprehensive Q&A's, delicious recipes, and 25 full-color photos.

    This book is printed individually on uncoated (non-glossy) paper with the best quality printers available. The printing quality of this copy will vary from the original offset printing edition and may look more saturated. The information presented in this version is the same as the latest edition. Any pattern pullouts have been separated and presented as single pages. If the pullout patterns are missing, please contact c&t publishing.

    Along the way, they experienced firsthand dozens of varieties of rice, offering unimaginable subtleties of taste, as well as a staggering array of foods to accompany them, all providing a simple way to get flavor and variety on the table.Seductions of Rice is the glorious result: two hundred easy-to-prepare dishes from the world's great rice cuisines, illuminated by stories, insights, and more than two hundred photographs of people, places, and wonderful food. Cherished dishes--Chinese stir-frys, Spanish paellas, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos--are shared not just as recipes, but as time-honored traditions.Seductions of Rice will change the way we eat, the way we prepare and appreciate our food. It's as easy as putting a pot of rice on to cook!

    The Knitter's Dictionary is your comprehensive resource for understanding the language of knitting in a quick-reference guide that no knitting bag should be without. For beginner and skilled knitters alike, there's always something new to discover in your next handknit project. The Knitter's Dictionary puts an expert knitting instructor in the palm of your hands to help you navigate any pattern. Within this knitting bag necessity, you'll also find Over 150 illustrations showing you everything from the difference between a toque and a beret to how-to information to increase and decrease stitches. Handy cross-references quickly lead you to exactly the information you need whether you've come across a new abbreviation in a knitting pattern or you've forgotten the steps to a long-tail cast on. Extended information on more challenging topics like taking measurements, understanding gauge, and fibre care instructions make this more than a dictionary--it's important information no knitter should be without. Packed with bonus tips and tricks, learn the do's and don'ts of pattern knitting making patterns easier and more enjoyable to knit! The Knitter's Dictionary gives knitters the answers they need when and where they need them in a precise and helpful way. Give yourself or another knitter the gift of knowledge with this must-have resource.A Note From the PublisherKATE ATHERLEY is the Managing Technical Editor at Knitty.com and is the knitting community's go-to guru for reliable how-to information. She's the author of Custom Socks, Beginner's Guide to Knitting Patterns, and Knit Mitts. Known for her attention to detail in her patterns and classes, Kate regularly teaches at stores and events across North America, including Interweave, KnitLab, Yarn Fest, and Vogue Knitting Live.

    First published in 1972, it was based on the BBC television series about which the (London) Sunday Times critic commented: "This is an eye-opener in more ways than one: by concentrating on how we look at paintings . . . he will almost certainly change the way you look at pictures." By now he has."Berger has the ability to cut right through the mystification of the professional art critics . . . He is a liberator of images: and once we have allowed the paintings to work on us directly, we are in a much better position to make a meaningful evaluation" —Peter Fuller, Arts Review"The influence of the series and the book . . . was enormous . . . It opened up for general attention to areas of cultural study that are now commonplace" —Geoff Dyer in Ways of TellingWinner of the 1972 Booker Prize for his novel, G., John Peter Berger (born November 5th, 1926) is an art critic, painter and author of many novels including A Painter of Our Time, From A to X and Bento’s Sketchbook.

    "Fashion Now 2" is illustrated with the very best fashion photography and styling, extracted from the archives of the magazine that celebrates its 25th anniversary in 2008.

    Her five beloved Fix-It and Forget-It cookbooks have themselves sold more than 8 million copies! Three of her cookbooks have been New York Times bestsellers.This is the perfect BIG COOKBOOK! Easy to understand, easy to use.Absolutely manageable for those who lack confidence in the kitchen.Convenient for those who are short on time.Will bring a “make-it-again” request from all who are lucky enough to enjoy these tasty dishes.Fix-It and Forget-It BIG COOKBOOK, with its 1400 best slow-cooker recipes, is another winner!

    They love to make it. They love to eat it. And they love to argue about it-igniting as many feuds as fires from Houston to El Paso. Legends of Texas Barbecue Cookbook delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Their opinions are outspoken, their stories outlandish and hilarious. Fascinating archival photography looks back over more than 100 years of barbecue history, from the first turn of the century squirrel roasts to candid shots of Lyndon Johnson chowing down on a plate of ribs. A list of the best barbecue joints and a month-by-month rundown of the most influential statewide cook-offs round out this glorious celebration of barbecue found deep in the heart of Texas.

    The 15 project-based lessons in this book show users step-by-step the key techniques for working in Photoshop and how to correct, enhance, and distort digital images, create image composites, and prepare images for print and the web. In addition to learning the key elements of the Photoshop interface, this completely revised CC (2017 release) edition covers features like new and improved search capabilities, Content-Aware Crop, Select and Mask, Face-Aware Liquify, designing with multiple artboards, and much more! The online companion files include all the necessary assets for readers to complete the projects featured in each chapter as well as ebook updates when Adobe releases new features for Creative Cloud customers. All buyers of the book get full access to the Web Edition: a Web-based version of the complete ebook enhanced with video and interactive multiple-choice quizzes. As always with the Classroom in a Book, Instructor Notes are available for teachers to download.

    His style philosophy is: Less is Modern.The good news is: the most stylish clothes you can have are probably already in your closet. But savvy women are on a perpetual quest to find the perfect addition to their wardrobe: the perfect bathing suit, a traffic-stopping pair of jeans, that classic little black dress. While the editorial pages of high fashion magazines can offer inspiration, they can’t help you find what works for your looks and lifestyle. But Lloyd Boston’s The Style Checklist offers basic guidance to help make your everyday commute your runway. With solutions to common fashion problems and a lot of how-to advice, this book simplifies and demystifies how to achieve style.

    These fundamentals of design, once the exclusive domain of professional typographers, have become an essential starting point for anyone looking for a fresh way to communicate. Practical information about creating letters and type often amounts to a series of guidelines for executing a particular process, font program, or style. But what makes lettering and type endlessly fascinating is the flexibility to interpret and sometimes even break these rules. Lettering & Type is a smart-but- not-dense guide to creating and bending letters to one's will. More than just another pretty survey, it is a powerful how-to book full of relevant theory, history, explanatory diagrams, and exercises. While other type design books get hung up on the technical and technological issues of type design and lettering, Lettering & Type features the context and creativity that shape letters and make them interesting. Authors and designers Bruce Willen and Nolen Strals examine classic design examples as well as exciting contemporary lettering of all stripes—from editorial illustrations to concert posters to radical conceptual alphabets. Lettering & Type is ideal for anyone looking to move beyond existing typography and fonts to create, explore, and use original or customized letterforms. This latest addition to our best-selling Design Briefs seriesfeatures a foreword by Ellen Lupton and hundreds of images and examples of work by historical and contemporary designers, artists, and illustrators, including Marian Bantjes, Stefan Sagmeister, Matthew Carter, Christoph Niemann, Steve Powers (ESPO), House Industries, Christian Schwartz, Margaret Kilgallen, James Victore, Abbott Miller, Sibylle Hagmann, Ed Fella, and many more. Throughout the book interviews with type designers, artists, and graphic designers provide real-world perspective from contemporary practitioners.

    360 photos, 42 in color. 94 line drawings.

    It is the rare culinary practice that makes less seem like more, and by which small amounts of food feed many.For centuries the Chinese have carried their woks to all corners of the earth and re-created stir-fry dishes, using local and sometimes nontraditional ingredients. The old expression: "One wok runs to the sky’s edge" means "one who uses the wok becomes master of the cooking world." And as the wok user becomes master of the cooking world, so does he become master of the stir-fry, one of the greatest techniques of Chinese cookery. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years. In Stir-Frying to the Sky’s Edge, James Beard Award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than 80 stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of such beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans. In honoring the traditions of her cultural ancestors who traveled the globe, Young offers delectable crossover recipes for Chinese Jamaican Jerk Chicken Fried Rice, Chinese Trinidadian Stir-Fried Shrimp with Rum, Chinese Burmese Chili Chicken, and Chinese American Shrimp with Lobster Sauce. Expert home cooks and professional chefs teach you the foundations of stir-fry mastery in the modern kitchen—everything from how to choose, season, and care for a wok and the best skillet alternative; the importance of marinades and the proper technique for slicing meat and poultry for optimum tenderness; to how to select and handle Asian vegetables; ways to shortcut labor-intensive preparations; and tips on how to control heat and choose the best cooking oil. Fascinating personal portraits illustrate how stir-frying is not just a cooking technique but a vital element of China’s rich culture. With this book, Grace Young has created the authoritative guide to stir-frying, a work that is at once rewarding and beautiful, much like the technique of stir-frying itself.

    This comprehensive guide is intended to advance the progress of designers seeking to deepen their typographic expertise. Typography Essentials is a practical, hands-on resource to distill, organize, and compartmentalize—but not to oversimplify—the many complex issues surrounding the effective use of typography. It is for designers of every medium in which type plays a major role, and is organized and designed to make the process enjoyable and entertaining, as well as instructional.This book is divided into four easy-to-use sections: The Letter, The Word, The Paragraph, and The Page. Each of the 100 principles has an explanation and examples representing the principle in action.

    Maori Murota, a Japanese cook who was born and bred in Tokyo, is passionate about the Japanese cooking she learned from her mother, and wants to share the dishes eaten in homes and local restaurants across the city. From the cult classics of sushi and miso to the perfect rice, gyoza, ramen, donburi, bento, tonkatsu, and mochi, Tokyo Cult Recipes will transport you to the heart of the city and its food culture. Following on from the best-selling New York Cult Recipes and Venice Cult Recipes, Tokyo Cult Recipes is another beautifully illustrated recipe book and travel guide in one, with bespoke photography of Tokyo food markets, street scenes, kitchens and food producers. About the authorMaori Murota grew up in Tokyo and is a freelance Japanese cook now based in France, specialising in Japanese family cooking. Maori has worked as a chef at Parisian restaurants D\o and Bento at La Conserverie. She is now an event caterer and private chef, giving classes in Japanese home cooking.