After a brilliant career in professional kitchens (including a 6-year tour as chef de cuisine at Café Boulud), he was faced with the harsh reality of life as a civilian cook: no prep cooks, no saucier, no daily deliveries - just him and his wife in their tiny Manhattan-apartment kitchen.Urban Italian is made up of the recipes that result when a great chef has to use the same resources available to the rest of us. In these hundred recipes - covering five distinct courses, cocktails, and base recipes - Carmellini shows how to make stunning, soulful food with nothing more than the ingredients, techniques, and time available to the ordinary home cook. Recipes include crisped artichokes with yogurt, mint, and sauce picante; duck meatballs with cherry moustarda sauce; roast pork with Italian plums and grappa; spicy cod with rock shrimp; and marinated grapes with red-wine granita.Along with the recipes (beautifully photographed by Quentin Bacon), Carmellini and his wife, Gwen Hyman, have written a number of sections to help readers bring home more of a great chef's experience. These begin with a narrative that traces Andrew's culinary education, and continue with short pieces on places and ingredients, placed alongside recipes to shed light on the history and practice of simple, beautiful cooking.

    In this book you will learn how to:- Develop and master simple techniques to increase your self-confidence- Incorporate these techniques as a part of you everyday life- Implement techniques which work regardless of your gender or age- Overcome low self-esteem- Become an all-around happier personBased on moments within his personal life, author George Zelina paints a vivid picture of how he overcame his low self-esteem and went on to become a successful certified life coach.Imagine being able to set goals and see them through to the end, all because of an increase in self-confidence. You could quit smoking, lose weight or learn a new skill. You could do anything, in fact, because with self-confidence comes the knowledge that anything is within your grasp.

    Full-color photos.

    

    For those whose appetites have been turned off by illness, Rebecca's ONE BITE AT A TIME is an instant turn-on to good, nourishing food. In this comprehensive cookbook, Rebecca shares delicious, immune-boosting recipes for people living with cancer, their caregivers, and the ever-growing number of cancer survivors. ONE BITE AT A TIME features more than 85 simple-to-prepare, sumptuous recipes. From little nibbles to satisfying entrees Rebecca's flexible approach is designed for both the individual and the entire family to enjoy. Dishes such as Poached Coconut-Ginger Salmon, Spinach Orzo with Pine Nuts and Feta, Taxicab Yellow Tomato soup and Magic Mineral Broth reinvigorate the appetite with ingredients that help bolster the body's immune system. To accompany the recipes, Rebecca offers down-to-earth information and helpful advice for those dealing with the culinary ups and downs often experienced during treatment. Learn what friends and family can do to best pitch in; discover easy substitutes for "forbidden" foods; look up "nutrition-at-a-glance" information for each recipe; and see how to wake up taste buds in any dish by using just a few basic staples from the pantry. Rebecca's caring, humor-filled recipe notes will warm your heart and remind you that, along with a good meal, laughter can truly be the best medicine. Throughout the book's pages, Rebecca's clients attest to this fact, as they share anecdotes of the joyous impact these recipes have had on their lives. At a time when you may feel that nothing is under your control, something as simple as creating a nutritious, healing dish for yourself or a loved one can be a reaffimation of your humanity and a tangible way to nurture someone you care about.

    In this Kindle Single, Ruhlman charts his unlikely course from child cook-writer, to writer, to neophyte at The Culinary Institute of America, to his arrival in the kitchen of The French Laundry, one of the finest restaurants in America, and beyond.

    Inside you'll find Michael's all-time favourite recipes, the ones he cooks regularly in his own home kitchen—lots of wonderful, memorable flavours that you'll enjoy with your family and friends. Chef Michael Smith's Kitchen features over 100 fabulous, easy-to-make recipes, each with a mouth-watering photo. Start your day with French Toast Sandwiches Oatmeal Crusted with Blueberry Stuffing and Marmalade Mint Butter or Apple Pie Pancakes with Caramel Syrup. Enjoy Coconut Crusted Chicken with Mango Mint Salsa or Honey Mustard Barbecue Baked Baby Back Ribs, or a great fish dish like Grilled Tuna Steak or Pan Seared Scallops with House Wine Sauce for a wonderful dinner. You'll also find lots of recipes for delicious vegetables, grains, and side dishes like Nutmeg Roasted Sweet Potatoes with Wilted Baby Spinach or Sausage Sage Bread Pudding. And of course, Michael's Dark Chocolate Peanut Butter Cups and Triple-Treat Creamsicle Marshmallows are sure to become your favourite treats to finish off any meal.Chef Michael invites you to enjoy cooking his favourite recipes and to make them yours.

    Walthers offers up delicious twists on tired classics, including pasta salads, salad wraps, chicken salads, and more.

    She just got it, because she'd been through it herself (and helped about a million other people through it, too). Target 100 is Liz in book form--smart, supportive, and full of practical, simple solutions. Liz changed my life and my whole concept of dieting--and now can change, yours too."--Jessica SimpsonWhen did weight loss get so complicated?Today, it feels like there are a million different apps, tools, workouts, and eating plans designed to help you lose weight. Some promise success via drastic, unlivable restrictions, others are so complex they turn losing weight into a second job. In Target 100, celebrity weight-loss coach Liz Josefsberg shows you don't have to be a slave to your weight-loss program. You don't have to count every gram of every nutrient and every calorie you eat at every meal. Believe it or not, weight loss can be simple. It can even be . . . fun.A 15-year veteran of the weight-loss industry and who lost--and kept off--65 pounds herself, Liz has accrued a high-profile clientele. She helped Oscar-winner Jennifer Hudson lose weight and transform her life and coached Jessica Simpson to shed over 50 pounds of baby weight (twice!). But along with the likes of Charles Barkley and Katie Couric, Josefsberg has also coached thousands of others, everyone from stay-at-home moms to office jockeys. Along the way, she's learned what works--and what doesn't--when it comes to lasting weight loss, and she's ready to share her secrets with the rest of us.Target 100 streamlines the weight-loss process into six easy-to-follow guidelines and shows you how to adjust them to fit your lifestyle, personalizing the program so that it works for you. Josefsberg offers tips, worksheets, and powerful insights to help you fine-tune a range of weight-related behaviors, from battling stress to getting more sleep, setting the stage for permanent, long-term weight loss.Instead of counting calories, you'll learn how simple changes come together to jumpstart your health and wellbeing, such as: Drinking 100 ounces of water a day Exercising for 100 minutes a week Adding 100 minutes of Sleep a week De-Stressing for 100 minutes a week And more! Warm and no-nonsense, encouraging and informative, Target 100 is a holistic and revolutionary wellness book with a simple message: You don't need to be perfect to lose weight, or transform yourself into someone you're not. You can lose weight for good, with the world's simplest weight loss program.

    Now, in Gluten-free, Sugar-free Cooking, gourmet chef and food-allergy sufferer Susan O'Brien offers more than 200 great-tasting recipes — covering everything from breakfast to dessert — that are perfect for people with food allergies as well as for those who simply want to adopt a more healthy way of eating. Free of gluten, sugar, and usually dairy, these tasty dishes are also invaluable for people living with medical conditions such as candida, fibromyalgia, Crohn's disease, diabetes, autism, and ADHD, who must avoid certain foods to better control their symptoms. Complete with product sourcing information, substitute ingredients, dining out advice, and online resources, Gluten-free, Sugar-free Cooking makes eating healthfully and avoiding problematic foods easy and delicious.

     The host of the #1 in-kitchen show on the Food Network delivers a cookbook to fill America's yearnings for authentic comfort food. Nancy Fuller believes in bringing family together around the table, sharing stories and table manners. Her philosophy is to feed others with delicious, simple meals from the heart. Her straight-shooter approach to cooking will take the hassle out of dinner preparation. Every recipe helps readers to make healthy, authentic cooking their daily standard: From Buttery Braised Radishes to Bacon Wrapped Trout and Johnny's Carrot Cake, Nancy shows readers how satisfying freshly cooked comfort food can be. She wants to instill pride in the home cook, and this book will help any chef--from beginner to experienced, cook with authentic ingredients for hearty, healthy meals.

    Born in Milan, she grew up in pre-war Italy in a privileged gentler time. When war came to Italy her family had to abandon their apartment and the city for the countryside, where in war-torn Italy the peasants still ate well, but life was dangerous. As a teenager, Anna became used to throwing herself into a ditch as attack planes flew over, and was imprisoned, twice. She arrived in England in 1949 when much of Britain was a culinary wasteland, married an Englishman, and stayed on to eventually launch a culinary revolution. Her memories of a life seen through food are vividly, hilarious preserved—from the joys of unrationed horse meat to bringing up her children while writing the cookbooks that would inspire a new generation of cooks.

    Unfortunately, most information on growing cover crops is written for people who plow their soil every year and are willing to spray herbicides. You can get all of the same benefits in a no-till garden, though, if you're clever.Homegrown Humus details three no-till winners in depth --- buckwheat, oilseed radishes, and oats. Profiles of other species suggest gardening conditions when you might want to try out sunflowers, annual ryegrass, barley, rye, Austrian winter peas, crimson clover, or cowpeas as well.Meanwhile, the book delves into finding cover crop seeds, planting cover crops in a no-till garden, and easily killing cover crops without tilling or herbicide use. Understanding the C:N ratio of cover crops helps determine how long to wait between killing cover crops and planting vegetables, as well as how to maximize the amount of humus you're adding to your soil.Cover crops are an advanced gardening technique bound to increase your vegetable yields, but are simple enough for beginners. Give your garden a treat --- grow some buckwheat!

    Having exhausted nearly every posh Manhattan restaurant, former model Rat suggests they take their buffed bodies to new gastronomic heights via a tour of Europe's Michelin three-star restaurants. Rat's boyfriend will underwrite the trip--but only if they do the twenty-nine restaurants on their list in twenty-nine days. What follows is nothing less than gustatory madness, a wacky dash in a cherry-red 1965 Mustang across England, Belgium, Germany, Italy, and France through Europe's greatest food temples. Filled with hilarious misadventures, priceless exchanges with star chefs, wild excess, breathtaking scenery, and sensual depictions of once-in-a-lifetime meals, Feeding Frenzy will delight travelers and epicures alike.

    Laura Calder reminds us that we don’t have to commit to mastering the entire canon of French cuisine to make a delectable chocolate mousse or a sole amandine. And just because we’re in the mood for coq au vin doesn’t mean we have to start dinner with a foie gras terrine and end with Grand Marnier souffl�. We can integrate a French dish into the menus already in our repertoire -- serve coq au vin as a main course, with gingerbread or ice-cream sundaes for dessert. Why not?French Taste is all about simplicity. If we get too caught up in the “how to” of French cooking, we miss the point. Yes, French cuisine has given the world impressive recipes and techniques, but the most valuable things the French have to offer when it comes to food are a sense of how to eat with joyful abandon, how to make food look as beautiful as it tastes and how to take time to enjoy good food in good company.