All 130 recipes are made without any wheat or added sugar, making them gluten-free, and great for diabetics as well.

    "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.

    Hilarious, informative, delicious, and just a little bit naughty, The Bitchin' Kitchen Cookbook is a guide for the next generation of lifestyle aficionados. Screw stuffing the turkey! Nadia G offers recipes for real-life scenarios: What do you make for breakfast after a one-night stand? What do you serve up to say you're sorry for the PMS rampage? Need to impress the in-laws? Well, Lord knows you may never be good enough, but at least the meal will be!

    From Harvey Girls to homesteaders, ranchers to rodeo champions, and miners to merchants, to name a few. An enjoyable, inspiring quick read including humorous short stories written by the author’s father, Verner G. Benson about early days in Arizona. Settings include Flagstaff, Williams, Oak Creek Canyon, Jerome, Sedona, Roosevelt Dam, Cottonwood, Tonalea (Navajo Reservation), Valle, Kirkland Junction and Grand Canyon.

    The book contains 420 recipes, including contributions from well-known chefs and supporters of the sustainable agriculture movement.

    Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

    When asked who has influenced them most, chefs from New York to Little Washington to Charleston cite Ms. Lewis and her classic collection of recipes, In Pursuit of Flavor, first published in 1988. Edna Lewis learned to cook by watching her mother prepare food in their kitchen in a small farming community in Virginia. Because she was raised at a time when the vegetables came from the garden, fruit from the orchard, pickles, relishes, chutney, and jellies from quick canning, and meat from the smokehouse, Edna Lewis knows how food should taste. Every recipe included in her cookbook, both old friends and new discoveries, reflects her memory of and continuing search for good flavor.

      In their debut book, Eat Clean, Play Dirty, the duo delivers delicious recipes and reinvigorating rituals to achieve nutritional harmony, a way to nourish the body and feed the spirit simultaneously. It’s about saying yes to kale and to dessert; to early-morning asanas and late-night dancing. It’s about prioritizing health without making sacrifices.   Since delivering their first meals by bicycle in 2012, Whitney and Danielle have changed thousands of lives across the country and garnered a long list of celebrity devotees including Gwyneth Paltrow, Jessica Alba, and Oprah. With Eat Clean, Play Dirty, they have gathered the vibrant, delicious dishes that clients and fans crave and make it possible to recreate the Sakara magic in their own kitchens.   Changing the dialogue we have with our bodies and our plates, the cookbook empowers each of us to become our own chef and ultimate healer by using food as medicine. Each delicious recipe, from the Eat-the-Rainbow Wrap, Orgasmic Coconut Yogurt, Red Beet Burger, and the Everything Bagel with Garlic Schmear is designed to:  balance our bodyheal our gutflood our body with ample nutrientsshed excess weightreduce inflammationeliminate sugar cravingsbalance our hormones and moodgive us the tools to create a body we love living in Every recipe is backed by Sakara’s roots in nutritional science—honed over years of studying with doctors, scientists and healers of all kinds. Alongside the recipes, readers will learn about superfood ingredients from around the world, discover the phytonutrients needed for true vitality, unearth the secrets of the microbiome, and master tangible lifestyle tricks for balancing lifelong health with ultimate happiness. It’s Sakara’s signature blend of science, sexiness, irreverence, and light-filled intention. The ultimate wellness cookbook has arrived. Celebrate abundance. Say yes to body love. And don’t forget to break some rules.

    Not bad for a gal who never actually existed. "Born" in 1921 in Minneapolis, Minnesota, to proud corporate parents, Betty Crocker has grown, over eight decades, into one of the most successful branding campaigns the world has ever known. Now, at long last, she has her own biography. Finding Betty Crocker draws on six years of research plus an unprecedented look into the General Mills archives to reveal how a fictitious spokesperson was enthusiastically welcomed into kitchens and shopping carts across the nation. The Washburn Crosby Company (one of the forerunners to General Mills) chose the cheery all-American "Betty" as a first name and paired it with Crocker, after William Crocker, a well-loved company director. Betty was to be the newest member of the Home Service Department, where she would be a "friend" to consumers in search of advice on baking -- and, in an unexpected twist, their personal lives. Soon Betty Crocker had her own national radio show, which, during the Great Depression and World War II, broadcast money-saving recipes, rationing tips, and messages of hope. Over 700,000 women joined Betty's wartime Home Legion program, while more than one million women -- and men -- registered for the Betty Crocker Cooking School of the Air during its twenty-seven-year run. At the height of Betty Crocker's popularity in the 1940s, she received as many as four to five thousand letters daily, care of General Mills. When her first full-scale cookbook, Betty Crocker's Picture Cook Book, or "Big Red," as it is affectionately known, was released in 1950, first-year sales rivaled those of the Bible. Today, over two hundred products bear her name, along with thousands of recipe booklets and cookbooks, an interactive website, and a newspaper column. What is it about Betty? In answering the question of why everyone was buying what she was selling, author Susan Marks offers an entertaining, charming, and utterly unique look -- through words and images -- at an American icon situated between profound symbolism and classic kitchen kitsch.

    It is both a story of a changing era and of an extraordinary team on a championship quest. Very few institutions in American sports can match the enduring excellence of the University of Alabama football program. Across a wide swath of the last century, the tradition-rich Crimson Tide has claimed twelve national championships, captured twenty-five conference titles, finished thirty-four times among the country's top ten, and played in fifty-three bowl games.Especially dominant during the era of the legendary Paul "Bear" Bryant, the larger-than-life figure who towered over the landscape like no man before or since, Alabama entered the 1966 season with the chance to become the first college football team to win three consecutive national championships. Every aspect of Bryant's grueling system was geared around competing for the big prize each and every year, and in 1966 the idea of the threepeat tantalized the players, pushing them toward greatness. Driven by Bryant's enthusiasm, dedication, and perseverance, players were made to believe in their team and themselves. Led by the electrifying force of quarterback Kenny "Snake" Stabler and one of the most punishing defenses in the storied annals of the Southeastern Conference, the Crimson Tide cruised to a magical season, finishing as the nation's only undefeated, untied team. But something happened on the way to the history books.The Missing Ring is the story of the one that got away, the one that haunts Alabama fans still, and native Alabamian Keith Dunnavant takes readers deep inside the Crimson Tide program during a more innocent time, before widespread telecasting, before scholarship limitations, before end-zone dances. Meticulously revealing the strategies, tactics, and personal dramas that bring the overachieving boys of 1966 to life, Dunnavant's insightful, anecdotally rich narrative shows how Bryant molded a diverse group of young men into a powerful force that overcame various obstacles to achieve perfection in an imperfect world.Set against the backdrop of the civil rights movement, the still-escalating Vietnam War, and a world and a sport teetering on the brink of change in a variety of ways, The Missing Ring tells an important story about the collision between football and culture. Ultimately, it is this clash that produces the Crimson Tide's most implacable foe, enabling the greatest injustice in college football history. "Keith Dunnavant has written yet another fabulous book about the fabled Alabama football program. You will be amazed at how one of the great injustices in the history of college football cost them their rightful place in history. And you just thought the system was screwed up now." ---Jim Dent, author of The Junction Boys "Keith Dunnavant nails it: all the sacrifices the 1966 Alabama team made to win three national championships in a row, and how we were robbed at the ballot box."---Jerry Duncan, one of the boys of 1966 "Dunnavant infuses reportage and passion into a tale that every Alabamian of a certain age knows: For all the crying about Penn State in 1969, Penn State in 1994, or Auburn in 2004, no team ever got shafted the way the 1966 Crimson Tide did. It's all here: the churning legs, the churning stomachs, and the dreaded gym classes where Bear Bryant's boys made the sacrifices he demanded in order to become champions. They conquered their opponents on the field, but proved to be no match for the politics of the day off the field. The '66 Tide is still waiting for the Missing Ring. Thanks to Dunnavant, we don't have to." ---Ivan Maisel, senior writer, ESPN.com, and co-author of A War in Dixie "Absolutely stunning. The Missing Ring left me breathless. Keith Dunnavant has proven again why he is one of America's greatest sports authors and historians. With so much having been written about Bryant and Alabama, I had my doubts going into this book that there was something I didn't know or hadn't read. Yet Dunnavant has managed to strike gold with The Missing Ring in every way and shape imaginable. His quiet prose goes down as effortlessly as bourbon and branch water. Fans of college football will marvel at his painstaking research. Dunnavant turned the clock back forty years and it was 1966 all over again. The pain and the glory, the pride and the prejudice, all brought to life in the pages of this extraordinary book." ---Paul Finebaum, Paul Finebaum Radio Network

    From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.

    Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food.From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today’s quotidian whole-foods staples—including sprouts, tofu, yogurt, brown rice, and whole-grain bread—were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine that hit every corner of this country.A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing, Hippie Food is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.

    And definitely the sweariest.For over three years now, Esther Walker has been entertaining foodies with her hilarious Recipe Rifle blog. Charting her progress from bad cook to, well, not-so-bad cook, she is blistering honest about what works, and what doesn’t, in the kitchen. If a recipe works for her, it will probably work for you. If it doesn’t, she will swear quite a lot.Crammed full of recipes, tips for entertaining, stories of pregnancy and tales of her husband (restaurant critic Giles Coren) coming home drunk, The Bad Cook will make you laugh out loud. It will also make you want to start cooking.

    It is for anyone who has found themselves staring at the shelves in their local sandwich chain or their work canteen with a growling stomach and sinking feeling.The Little Book of Lunch has clever approaches to classics making them easy for transportation; meals that taste delicious at room temperature; quickly assembled dishes for when you barely have five minutes; recipes for when the cupboards are bare. It includes:-Wholesome and Healthy salads like tabouleh-Indulgent and Decadent Dining like grilled halloumi, vegetable and avocado couscous-Sandwiches for when you are chained to your desk like guacamole and tomato salsa on rye -Store-cupboard snacks like spicy lentil and coconut soup-Sweet treats to bribe colleagues like salted caramel brownies

    Whether it’s for a special occasion, a treat for a loved one or just because you felt like it, baking a cake is more than just about making something that tastes good. Now, with Favorite Cake Mix Recipes, you have an entire book filled with fantastic recipes that look and taste amazing, are suitable for any occasion, and include: Strawberry banana bread Lemon poppy seed muffins Rum cake Cherry cheese cake Marbled pistachio cake Pumpkin pie squares And many more… With recipes for breads, cookies, muffins and other delicious treats, Favorite Cake Mix Recipes is more than just a book of traditional cakes. And as most recipes are quick and easy to make, you’ll be creating tasty indulgences while saving time as well. Throw away the other cake books you have. Favorite Cake Mix Recipes is the only one you’ll ever need again!