From preparation while the parent is still living through compassionately helping them empty the family home, The Estate Lady® gives invaluable tips on negotiating the inevitable disputes, avoiding exploitation from scam artists, and eventually closing the chapter of their lives in a way that preserves relationships and maximizes value of assets.

    

    Now he shares the best of Italian home cooking while telling the story of his hardscrabble childhood, his success as a chef in the United States, and the women in his family who inspired him. In more than 150 delicious recipes, Viviani takes us from his family home, where his great-grandmother taught him to make staples like Italian Apple Cake and Homemade Ricotta, to the kitchen of a local trattoria, where he honed his craft cooking restaurant favorites like Gnocchi and the Perfect Tiramisu, and then across Italy where he studied each region's finest recipes, from Piedmont's Braised Ossobuco to Emilia Romagna's Perfect Meat Sauce. A gorgeously illustrated cookbook, Fabio's Italian Kitchen is a celebration of food and family that brings all the joy, fun, and flair that Fabio Viviani embodies to your kitchen. Fabio Viviani was born in Florence, Italy, and became a sous chef at Il Pallaio, a trattoria in Firenze, at the age of sixteen. He now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura County, California, and Osteria Firenze, a Los Angeles Italian eatery. He has appeared on Top Chef (season five), Top Chef All Stars, and Life After Top Chef. From growing up in a Florentine housing project to charming millions on Top Chef, Italian chef Fabio Viviani blends his amazing personal story with his favorite recipes from his home country. Fabio shares the best of Italian home cooking while telling the story of his own, hardscrabble Italian childhood (and subsequent success upon arrival in US) and especially the women in his life mother and great grandmother who taught him to cook and inspired him. The book will feature photos and over 150 recipes with stories, including Viviani staples (Italian Apple Cake, 7 Flavors Meat), restaurant favorites (Gnocchi, the Perfect Tiramisu), and recipes from his travels and apprenticeships across different regions of Italy (Braised Ossobuco from Piedmont, the Perfect Meat Sauce from Emilia Romagna).

    Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources.Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community.Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.

    There are about one million vegans in the U.S. and about 50,000 new ones every year. A growing number of physicians advocate a completely plant-based diet for many of their patients who suffer from diabetes, heart disease, and cancer. In The Complete Idiot's Guide® to Plant-Based Nutrition, readers will find:? Where to get nutrients that others get from meat and dairy.? How to avoid the vegan pitfall of overfed but undernourished.? How to spot hidden animal ingredients in packaged foods.? Tips for eating at restaurants.? Special considerations for children and seniors.

    Growing up she was rarely seen without her nose in a book and read in secret long after lights out. When tragedy struck, books kept her afloat. Eventually they lit the way to a new path, first as a bookseller and then as a writer. No matter what the future holds, reading will always help.Dear Reader is a moving, funny and joyous exploration of how books can change the course of your life, packed with recommendations from one reader to another.

    The Power of Less demonstrates how to streamline your life by identifying the essential and eliminating the unnecessary freeing you from everyday clutter and allowing you to focus on accomplishing the goals that can change your life for the better.The Power of Less will show you how to: Break any goal down into manageable tasksFocus on only a few tasks at a timeCreate new and productive habitsHone your focusIncrease your efficiency By setting limits for yourself and making the most of the resources you already have, youll finally be able work less, work smarter, and focus on living the life that you deserve.

    Since then, their profile has gotten even bigger, with continued praise from Oprah and Martha Stewart; product availability in every Whole Foods across the U.S.; and a new bakery in Charleston, South Carolina, with even more traffic than their original Brooklyn location.   Now, in Baked Explorations, the authors give their signature “Baked” twists to famous desserts from across the country. Here is their take on our most treasured desserts: Banana Cream Pie, Black & White Cookies, Mississippi Mud Pie, and more—from the overworked to the underappreciated. Readers will love this collection of 75 recipes from breakfast treats to late-night confections and everything in between.  Praise for Baked Explorations:"They might look like another pair of fresh-faced Brooklynites (retro tie and mustache? check), but Matt Lewis and Renato Poliafito, the owners of the Baked sweet shops in Brooklyn and Charleston, are media-savvy butter fiends . . . Those whoopie pies? Four sticks of buttery fun. Oh to be young, decadent and baked in Brooklyn." -The New York Times  "Lewis and Poliafito take on more underappreciated desserts, giving beloved treats like black-and-white cookies and whoopie pies a modern makeover." -New York Daily News

    Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go.In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. The eating patterns and ideals we’ve inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern “three squares” emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual—as American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result.The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares, also explains how Americans’ eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.

    See what sets this cousin of tequila apart from the rest of the pack. Produced in Mexico for centuries but little known elsewhere until recent years, mezcal has captured the imagination of spirits enthusiasts with its astonishing complexities. And while big liquor is beginning to jump aboard the bandwagon, most mezcal is still artisanal in nature, produced using small-batch techniques handed down for generations, often with agave plants harvested in the wild. ​Join author Emma Janzen through Mezcal as she presents an engaging primer on all things related to the spirit; its long history, the craft of distilling it, and a thorough guide to many of the most common agaves used in production and how they shape the resulting spirit. In addition, top mezcal bars across the United States and Mexico contribute a selection of nearly fifty cocktails that accentuate its distinguishing qualities.Beautifully produced and authoritatively written, Mezcal is the definitive guide to exploring and unraveling the mysteries of this extraordinary handcrafted spirit. An Editors’ Pick for Amazon Best Books of the month of July 2017.

    Rather than list a series of restaurant recipes, he uses simple steps to deconstruct a chef's creative process, making it easily available to any home cook. He starts with techniques: What's roasting, for example, and how do you do it in the oven or on top of the stove? He also gets you comfortable with braising, saute ing, and making stocks and sauces. Next he introduces simple " ingredients" -- roasted tomatoes, say, or braised artichokes -- and tells you how to use them in a variety of ways. So those easy roasted tomatoes may be turned into anything from a vinaigrette to a caramelized tomato tart, with many delicious options in between. In a section called Trilogies, Tom takes three ingredients and puts them together to make one dish that's quick and other dishes that are increasingly more involved. As Tom says, " Juxtaposed in interesting ways, these ingredients prove that the whole can be greater than the sum of their parts, " and you'll agree once you've tasted the Ragout of Asparagus, Morels, and Ramps or the Baked Free-Form " Ravioli" -- both dishes made with the same trilogy of ingredients. The final section of the books offers simple recipes for components -- from zucchini with lemon thyme to roasted endive with whole spices to boulangerie potatoes -- that can be used in endless combinations. Written in Tom's warm and friendly voice and illustrated with glorious photographs of finished dishes, Think Like a Chef will bring out the master chef in all of us.

    Time spent with loved ones. Peace of mind.With Do Less, a happier, more serene life is just moments away. From your home to your finances, this straightforward guide teaches you how to scale back your possessions and commitments to just what you really need. With hundreds of ways to minimalize your life, you'll quickly uncover the joys and rewards of paring down.A must-have for any shelf, Do Less helps you rediscover the simple moments that have been buried beneath the piles of to-dos, to-knows, and to-buys.

    Her attitude toward curating her own collection of designs is informed as much by travel, cultural history, and tried-and-true sourcebooks as it is by modern media and technology. In Magpies, Homebodies, and Nomads, Rose takes readers behind the scenes of her design process, showing them how she curates and organizes ideas and translates them into knitwear designs. Through 25 projects that fall into three categories—Magpies (accessories for the small amounts of precious yarns that knitters inevitably collect), Homebodies (garments for time spent close to home), and Nomads (garments to wear when venturing out into the world)—Rose shares her modern aesthetic and invites readers to develop their own.

    You'll find inspiration on every page as you meander through illuminating observations that are both personal and universal. Each beautifully illustrated essay reveals the magic - and wonder - of the often unseen world around us.Excerpt from "Look Both Ways""It occurred to me, as I stood there, that I could simultaneously, vividly look both ways - backward and forward, in time - at once. I remembered longing to know what was coming, who I would become and how. And I suddenly saw it all over again in front of me. The light was exactly the same, and as the sun fell and the summer shadows slivered against the elegant, lean, concrete towers in the distance, I recognized the smell of the warm air, the precise pink and grey of the coming dusk and the mysterious melancholy and joy of both knowing and not-knowing, and the continuity that occurs when both collide."—Debbie Millman

    Give me 31 days and I'll give you not only a cleaner home, but a vision for one.I am not a natural when it comes to cleaning. In fact, sometimes I think my DNA is allergic to it! However, I know that if I am to care for my home, and more importantly my family, I need to persevere in creating a clean, peaceful home environment (not a perfect one!).31 Days to Clean is about the "why" and the vision and the heart for taking care of our domains. Each day I encourage you with some thoughts and ideas, and then we put those ideas to action.After each days reading, you will be given two challenges: The Mary Challenge-- Something you do that encourages/engages your heartThe Martha Challenge-- Specific cleaning tasks31 Days to Clean is a faith journey towards ruling, subduing, and loving. We are forgoing perfection; we are choosing life.