Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling.

    In this stunning new cookbook, Mimi Spencer returns with more than 120 simple nutritious recipes to provide the definitive support system for the 5:2 diet.There are ideas here for everyone, with chapters ranging from Warming & Wonderful (comfort food for hungry days) to Lightning Quick Suppers (speed cooking for when you want to walk in the door and eat in ten minutes flat), along with a whole section devoted to substantial meals for men.Fast Cook is the perfect adjunct to the original Fast Diet Recipe Book, offering a new repertoire of really fast Fast food to help you conquer hunger and lose weight with ease.

    A friend or acquaintance says, “You know, there’s an old bike that’s been sitting in this garage for years.” The hunt is on. And rather than the usual worthless Hondazukimaha pile of hopeless oxidation, at the back of that barn you find a genuine classic, the motorcycle collector’s dream.The Vincent in the Barn tells forty such stories--tales of motorcycle hunting dreams come true. From Ducatis in basements to Vincents abandoned in sheds, Harleys in barns to Brit bikes moldering behind urban garages, these are the stories that fuel every motorcyclist’s fantasies. The only difference? They’re true.See Tom Cotter, author of Motorbooks “In the Barn” series, interviewed by Jay Leno on JayLenosGarage.com: http://www.jaylenosgarage.com/video/j...

    The "Cooking Light 5-Ingredient 15-Minute Cookbook" meets those needs and delivers-with big flavor "and" nutritious dishes. And instead of just giving you recipes, we're giving you meals-94 in all! Each meal features a main-dish recipe and either a short recipe to go with it or suggestions for commercial side items. Plus there's a photograph of every meal! Grocery Shopping SolutionsWith each meal plan, you get a grocery list of everything you need to complete the meal. Stock up on the ingredients from the Stress-Free Grocery List, and you can make one-third of the recipes in this book. No WorriesThe nutrient analysis with every recipe gives you values for calories, fat, protein, carbohydrate, fiber, cholesterol, and sodium. You can use the exchange values to fit the recipes into your meal plan.All This with Only 5 Ingredients?You'll be surprised at all the recipes you can make using only 5 ingredients: Chicken Alfredo Pasta, Deep-Dish Pizza Casserole, Speedy Chicken Cacciatore, Teriyaki Roast Chicken, Barbecue Pork Chops ...just to name a few.Avoid the Rush HourWhen you have only 15 minutes to get dinner on the table, try these recipes: Cajun-Style Swordfish, Fresh Tomato Pizza, Ground Beef Stroganoff, Chili Bacon Burgers, Teriyaki-Ginger Pork Tenderloin, Zesty Fettuccine and Shrimp.Added ValueCreate 5 different desserts or salads from different combinations of the same 5 ingredients. Start with easy-to-make recipes in the Mix & Match chapter like Three-Bean Salad, Tex-Mex Salad, StrawberryShortcakes, and Brownie Sundaes.Slow Down to Speed UpLearn how to let a slow cooker do the work for you. All with 5 ingredients or less, these recipes are worth coming home to: Chili Grande, Chicken Pepper Pot, Italian Pot Roast, Glazed Turkey.

    Virgil Marcel is flying to London as a guest of the ancient and mysterious Everlasting Club. Virgil is the obnoxious, spoiled rotten son of Frank Marcel, founder of the Golden Boy chain, Howard Johnson-like restaurants in California; the only work he's done since college is to revamp his father's one fancy restaurant, now the last word in L.A. chic. In London, a black chauffeur, Butterworth, drives Virgil blindfolded to the club, where his host Kingsley, an upper-class twit, explains the club's tradition of ``indulging in excess.'' Virgil eats and drinks with the same swinish abandon as the other members, all male, but gets into trouble when he French-kisses the naked girl who is the motionless table decoration. So begins this story of gastronomic and erotic debauch; Nicholson cuts between England (where Virgil will be kidnapped by the sexy dinner-table centerpiece, then rescued by the God-fearing Butterworth) and California, where Frank, in the course of investigating his wife's supposed infidelity, discovers his prized chef Leo ejaculating into the sauces. Nicholson sustains a tone of campy menace (by now there's a whiff of cannibalism in the air) as he brings all these characters to London in a plot that zigs and zags entertainingly, though with increasing improbability. Even more troubling, though, are the factual accounts of gastronomic and other excesses interspersed throughout. Aside from the borderline tackiness of linking those notorious modern cannibals, the Andean crash survivors, to the high jinks of the club, these passages suggest authorial obsessions run amok. Spicy fare, though some may find the aftertaste disagreeable.

    Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when a Dutch physician added oil of juniper to a clear spirit, believing that juniper berries would cure kidney disorders. "The Drunken Botanist" uncovers the enlightening botanical history and the fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even one fungus).Some of the most extraordinary and obscure plants have been fermented and distilled, and they each represent a unique cultural contribution to our global drinking traditions and our history. Molasses was an essential ingredient in American independence: when the British forced the colonies to buy British (not French) molasses for their New World rum-making, the settlers outrage kindled the American Revolution. Rye, which turns up in countless spirits, is vulnerable to ergot, which contains a precursor to LSD, and some historians have speculated that the Salem witch trials occurred because girls poisoned by ergot had seizures that made townspeople think they d been bewitched. Then there's the tale of the thirty-year court battle that took place over the trademarking of Angostura bitters, which may or may not actually contain bark from the Angostura tree.With a delightful two-color vintage-style interior, over fifty drink recipes, growing tips for gardeners, and advice that carries Stewart's trademark wit, this is the perfect gift for gardeners and cocktail aficionados alike.

    If you were fat your doc said: "You eat too much." Calorie consumption hit an all-time low. A 25” waist was a clothing size 10. High fructose corn syrup consumed: None.Today: Women of all ages are, on average, overweight. Obesity is now a “disease.” Calorie consumption is at an all-time high. A 25” waist is closer to a clothing size “zero." High fructose corn syrup consumed: 76% of corn sweeteners.Is it really true that American women didn’t get fat in the 1950s? Detailed gender-specific data wasn’t published during the 50s, but an early 1960s government sponsored survey revealed that women aged 20 - 29 were, on average, a little over thirty-four pounds lighter than women in the same age bracket today! Women aged 30 - 39 were about thirty pounds lighter! It's true that women are taller today than the 50s, but not enough to explain the gain. In 1960 the average American woman was 63.1." Today she is 63.8."What did women know or practice back then that kept them immune from an obesity epidemic? Could it be a matter of simply not consuming high fructose corn syrup or fast food? Not so fast. The root of the problem is far more expansive!In this ebook you will be given access to many of the 50s slimming secrets women knew. It reveals pre-BMI medical metrics for healthy weight and eating which were far more stringent and based upon medical studies instead of comparing people to a norm. Also included are vintage US government food recommendations and an examination of the psychological climate and marketing practices to women in the 50s. You’ll find suggestions for integrating “outdated” healthy practices and attitudes into your diet to combat and replace the toxic practices and processed foods prevalent today often mistaken for “progress.” This heavily researched ebook contains over seventy linked citations and scans of vintage source materials."Diet" literally means "the kinds of food that a person, animal, or community habitually eats," and by applying the 1950s diet to her own life author Averyl Hill lost sixteen pounds and four inches around her waist and has kept it off years later. She didn’t join a gym or spend money on branded, pre-packaged diet foods or pills, nor did she start wearing a string of pearls and heels while dusting her home. Going backwards can mean forward thinking!Please note that this book does not contain recipes, nor is it a specific, prescribed diet plan. It gives you tools to help facilitate healthy choices about how you eat, move and think about food, weight-loss and overall fitness. Unlike fad weight loss diets today that haven't made us any slimmer, the 1950s diet worked for millions of American women-- a decade of hard evidence is hard to dispute-- and we can learn to adopt it again today!

    

    The Science of Spice is a cookbook like no other - one that will help you better understand the science behind the art of cooking with spices.If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, how to make your own garam masala, or simply which are the best spices for chicken, this inspirational guide has all the answers. The Science of Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other.A "periodic table" of spices shows the connections between flavour compounds, and explains how spices can be grouped into distinct flavour families. Flavour maps explore the key regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian subcontinent, and show the spice palettes of individual countries and cuisines. Spice profiles - organized by flavour groups such as "pungent", "sweet", or "nutty" - showcase each of the world's spices and suggest food pairings, spice pairings, blend ideas, and how to cook each spice to best release its flavour and aroma. Finally, spicy recipes for blends, butters, rubs, and pastes showcase authentic spice mixes from around the world, and suggest innovative combinations that you may never have considered before.The Science of Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.

    An ingredient is a tomato, a tortilla, or some tarragon. An Ingredient (with a capital "I") is a fundamental building block or recurring theme that works behind the scenes in everything we cook. There are millions of ingredients, but only eight Ingredients: Water, Sugars, Carbs, Lipids, Proteins, Minerals, Gases, and Heat.Each Ingredient has its own personality, a set of things it does or doesn’t do. Ever been blown away by a wonderfully fragrant dish? From soup and mashed potatoes to French toast and barbecue, lipids act like glue to stick aromas to your food. Is a batter too thin or sauce not clinging correctly? The best bets for thickening any liquid are carbs and proteins, which we can find anywhere from a bag of flour to a roasted garlic clove or a piece of braised meat. This book teaches you the personalities of the Ingredients, where to find them, and how to put them to work.Ingredient isn’t a book of recipes, nor is it a definitive treatise on the science of the kitchen. It’s an illustrated guide to visualizing and controlling food’s invisible moving parts, regardless of your skill level or how you like to cook.Through this lively, engaging, and accessible guide, renowned culinary scientist Ali Bouzari shifts our focus from secret ingredients to the secrets of Ingredients.

    Most of all, mixing a sublime cocktail is an art.Preparing a first-class cocktail relies upon a deep understanding of its ingredients, the delicate alchemy of how they work together—their flavor, aroma and color. Most of all, mixing a sublime cocktail is an art. In The Curious Bartender, the mastermind behind three of London’s most avant-garde cocktail bars Tristan Stephenson explores and experiments with the art of preparing the perfect cocktail, explaining the fascinating modern turns mixology has taken. Showcasing a selection of classic cocktails, Tristan explains their intriguing origins, introducing the colorful characters who inspired or created them and how they were intertwined within their historical context. Moving on, he reinvents each drink from his laboratory, adding contemporary twists to breathe fresh life into these vintage classics. Stay true to the originals with a Sazerac or a Rob Roy, or experiment with some of his modern variations to create a Green Fairy Sazerac topped with an absinthe “air” or an Insta-age Rob Roy with the “age” on the side. Also included is a reference section, detailing all the techniques and equipment you will need, making this an essential and exciting anthology for the cocktail enthusiast.

    In Eating Stella Style, he shows readers how to tailor his recipes to fit any personalized weight-loss plan, whether it's low carb, low fat, or low calorie. He inspires even the most jaded dieters to begin a new eating lifestyle and shows them how to stay on track. But Eating Stella Style is really about mouthwatering recipes: How does a Hot Ham and Cheese Egg Roll sound for breakfast? Or Strawberry and Mascarpone Cream Crêpes, Stella Style Baked Eggs Benedict, or Coconut Macaroon Muffins? For lunch or dinner, choose Grilled Portabella and Montrachet Salad, Wood-Grilled Oysters with Dill Butter, Kim's Stuffed Chicken Breasts with Lemony White Wine Sauce, Shaved Zucchini Parmesan Salad, or Spaghetti Squash with Clams Provençal Sauce. Satisfy your snack cravings with Better Cheddar Cheese Crisps, Devilish Deviled Eggs with Tuna, or Cheesy Pecan Cookies. And for dessert, try Pumpkin Pound Cake, Lemon Meringue Pie, Honeydew and Blackberry Granita, or Chocolate Pecan Truffles. Perfect for both devoted Stella Style fans and new converts, Eating Stella Style will tempt you with tasty, flexible recipes that satisfy everyone!

    Enjoy quick but satisfying weeknight dinners such as Creamy Pancetta Pasta with Mushrooms and Parmesan or Chestnut and Pea Risotto with Truffle Oil. Thinking of entertaining? You’ll find dinner-party delights such as Rioja-Braised Lamb Shanks with Chorizo or Twice-Cooked Chicken Kievs.Everyday Easy offers something for every chef and every occasion, whether you’re looking for a tasty meal for two or planning a crowd-pleasing menu for a fun and relaxed evening with friends. Nearly every recipe is accompanied by a gorgeous color photo along with a cornucopia of kitchen tips and tricks to help you whip up great food without the fuss.

    The answer lies within your metabolism, the body's crucial, energy-burning engine that for so many of us is revving at less than half speed. With the help of this book, you can quickly and easily turn your metabolism into a fat-melting machine.The Super Metabolism Diet features daily menus, handy shopping guides, a vast trove of amazing (though optional) workouts, and tons of delicious recipes--all designed to get your metabolism firing hotter than ever before! So say goodbye to bloat, harsh dieting, weight-loss fads, and even stress. Say bye-bye to belly fat and hello to a new and improved you.The Super Metabolism Diet is built on five core pillars (captured in a handy acronym) to ensure that your body burns more energy and stores less fat:Super Proteins, Super Carbs, and Super Fats Upping Your Energy Expenditure Power Snacks Essential Calories, Vitamins, and Minerals Relaxing and RechargingAs Zinczenko reports: If you're heavier than you want to be or moving sluggishly through your days, you don't need to cut your favorite foods from your diet. You just need to up your intake of core proteins that will build more energy-burning muscle, consume the healthiest fats that help increase satiety and speed nutrients throughout your body, and reach for plenty of good-for-you carbs--yes, carbs!--that provide essential fiber.The result will be a stronger, leaner, happier you. And you'll be stunned at how good you look and feel in no time at all."You'll see results almost immediately, never be hungry, and watch the weight keep coming off!"--Michele Promaulayko, editor in chief of Cosmopolitan and former editor in chief of Women's Health Includes a bonus PDF with recipes and exercises.

    Step away from the treadmill. There's another way to get results, and it's all about balance.Being in great shape doesn't mean depriving yourself or running your body into the ground. In STRONG, personal trainer and Instagram star Zanna Van Dijk busts these myths and reveals her no-fail formula for a powerful, lean physique and lasting health and happiness. STRONG gives you all the motivation and practical tools you need to get started on your fitness journey. Zanna's inspiring and achievable approach to eating well and training effectively features a comprehensive guide to lifting weights, detailed workout routines, sustainable nutrition tips and simple principles of health and wellness. After you've worked up a sweat, her mouthwatering, easy recipes prove that nourishing food isn't just fuel - it can be absolutely delicious and bursting with flavour too.Make your body STRONG. Move it. Nourish it. Thrive.