On a mission to make keto convenient, Urvashi Pitre—the bestselling author behind Two Sleevers and The Indian Instant Pot® Cookbook—combines delicious low-carb recipes with the busy home cook’s favorite appliance: The Instant Pot®. The Keto Instant Pot® Cookbook is the only authorized ketogenic diet Instant Pot® cookbook for tried-and-true recipes that are ridiculously easy and fast to whip up.The ultimate Instant Pot® cookbook for keto-friendly recipes, The Keto Instant Pot® Cookbook includes: An Intro to Keto that explains the basic guidelines of the diet, and teaches you how to set the right macros to meet your weight loss goals Instant Pot® Cookbook 101 with step-by-step instructions and useful tips for using this Instant Pot® cookbook and others! Over 65 Satisfyingly Simple Instant Pot® Cookbook Recipes that require only 45 minutes to make from start to finish for most recipes Nutritional Information for Every Recipe with no recipe exceeding 12g net carbs per serving, and the vast majority of recipes containing less than 10g net carbs per serving Eliminate the stress of sticking to the ketogenic diet with Urvashi Pitre and The Keto Instant Pot® Cookbook: the go-to Instant Pot® cookbook to make keto speedy, easy, and good.

    At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!Additional categories for this book include:Baking BooksBaking Recipe BooksBaking Cook BooksBread Recipe Books

    4 Sugar Detox Options. 1 Life-Changing Experience. Live healthier. Lose weight. Cut carbs. Gain energy. Sleep better. Most people who choose to do a sugar detox have similar goals. But just because you want to achieve the same things doesn't mean you're starting from the same place. 10-Day Sugar Detox takes into account the real eating habits of aspiring sugar detoxers. It offers four different detoxes, each of which can be undertaken to end sugar addiction safely and successfully. Which sugar detox is right for you? Orange Plan: Vegetarian Yellow Plan: Carnivorous Green Plan: Grain-free, legume-free Blue Plan: Grain-free, legume-free, dairy-free Each sugar detox includes its own shopping list and meal plan for the 10-day period-so the only thing you have to think about is how good you're going to feel by the end. Recipes include: Cheesy Bacon Breakfast Casserole, Steak Salad with Goat Cheese, Curried Carrot Soup with Basil, Sesame-Ginger Soba Noodles, Spicy Salmon Burgers, Grilled Garlic-Rosemary Pork Tenderloin, Chocolate-Almond Fondue, and more!"

     Eggs are one of the world’s super-star foods: inexpensive, protein-rich, versatile, and easily renewable. Every culture has its own take on eggs—for breakfast, lunch, and dinner—and The Perfect Egg features a dazzling, delicious variety of globally influenced dishes. From Blackberry Stuffed Croissant French Toast to Hot and Sour Soup, and from Poached Yolk-Stuffed Ravioli to Creamy Lemon Curd Tart, the more than seventy recipes in The Perfect Egg offer a fresh, unique, and modern take on the most humble of foods.

    She won. In fact, her pies were such a hit that she turned pro.                                        People can’t get enough of her Bourbon Ginger Pecan pie, her whimsical Root Beer Float Pie, her addictive Chocolate Peanut Butter Pretzel Pie. And the crusts—oh, the crusts!—are so impossibly flaky, so utterly delicious, that pie eaters around the world will rejoice that Allison has at last divulged her techniques and tips. Organized by month, the book includes pies for every sweet tooth, from inventive pies like Chocolate Lavender Teatime to old-school comfort pies like Candy Apple. Also available from Allison Kave: Butter & Scotch.

    They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews. Food plays a major part in rituals past and present, binding family and community. It is this theme that informs every part of Joan Nathan’s warm and lively text. Every dish has a story–from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy’s cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking.The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today’s tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon. When Jewish Cooking in America was first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook. Now, more than ever, it stands firmly established as an American culinary classic.

    Now fast food is superhealthy, thanks to hundreds of brand new quick-and-easy recipes from the test kitchens of the South Beach Diet. From meal planning and shopping to prepping, cooking, and serving, you'll save hours of time with this speedy cookbook that makes leading the South Beach Diet lifestyle easier and more convenient than ever. With 200 family-pleasing recipes and 60 taste-tempting color photographs, you'll be able to serve up a fast, delicious, diet-conscious meal every night of the week.The South Beach Diet Super Quick Cookbook includes:* Grab-and-Go recipes for healthy eating on the go* Cook Once, Eat Twice dishes that maximize your time in the kitchen* Recipes for Two that minimize waste and leftovers* Nearly instant recipes that are ready in 15 minutes or less* Tips for Super-Quick, Budget-Conscious Shopping* Ideas for getting the most out of your pantry and freezer

    With recipes, decorations, fables and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months.Taking you from 1 November all the way to the end of January, The Christmas Chronicles covers everything from Bonfire Night, Christmas and New Year to Epiphany. Throughout the season, Nigel offers over 100 recipes to see you through the build-up, the celebrations and the aftermath. Here are much-loved classics such as goose and turkey (and making the most of the leftovers), mincemeat and the cake; recipes to make the cold months bearable, like ribsticker bread pudding with Comté and Taleggio, salt crust potatoes with blue cheese and goat’s curd, and hot-smoked salmon, potatoes and dill; as well as bright flavours to welcome the new year, including pink grapefruit marmalade, pear and pickled radish salad and rye, linseed and treacle bread.Packed with feasts, folktales, myths and memoir and all told in Nigel’s warm and intimate signature style, The Christmas Chronicles is the only book you’ll ever need for winter.

    There are pancakes for breakfast and easy lunches like soup or salad to pack up for school. Quick meals like spaghetti or omelettes are best for busy school nights; for weekends there are serious dinners like homemade lasagna or whole roasted chicken. And don't forget fancy, mouth-watering desserts; addictive but healthy snacks; and even special menus and suggestions to help keep your brain awake during dreaded exam time. Especially geared toward teen readers is the lively running commentary from Sam, plus colorful photos of food preparation and the ultimate chef's reward: feasting with friends.

    This book features 80 gluten-, grain-, and dairy-free treats for the health-conscious chocolate lover.Known to botanists as Theobroma cacao ("food of the gods"), cacao isn't just a flavor, it's an experience. It's no wonder that millions of people turn to chocolate for comfort and pleasure. Kelly Brozyna welcomes this heavenly treat into the Paleo diet with this innovative collection of recipes.Choosing organic and ethically-sourced chocolate is equally as important as selecting sustainable meat. Addressing chocolate farming and production, Kelly and her husband present everyone's favorite indulgence in a global context.The book concludes with a special bonus chapter—10 savory recipes that incorporate chocolate. While mole is well-known for its delightful use of chocolate, other dishes such as Spicy Massaman Curry, Tomato & Cherry Chicken Cutlets, and Chili with Roasted Butternut Squash are equally complimented by chocolate.Enjoy these recipes from breakfast to dinner, and especially for dessert.

    A former mafioso and ace chef shares a collection of authentic recipes enjoyed by the Mob, including Zabaglione and Shrimp Scampi, Gambino style, accompanied by spicy Mafia anecdotes.

    Brillat-Savarin (1783-1833) made famous the aphorism, "Tell me what you eat, and I'll tell you who you are." He believed that food defines a nation.

    In How to Drink, Victoria Moore aims to redress the balance, by showing how to drink well throughout the seasons and at all times of day.She explains how to make the most delicious coffee and juices; how to choose wine that complements your food; and how to make cocktails for every occasion--whether to serve a garden barbecue, as a cold weather aperitif, or just to unwind with at the end of the day.Here are recipes for mint juleps in the spring, sloe gin in the autumn, hot buttered rum in the winter, and year-round showstoppers including the world's best gin and tonic. Moore is also an impassioned advocate of unfairly maligned drinks such as sherry, Campari and saki, and gives fascinating historical background on different spirits as well as invaluable advice on creating your home bar.How to Drink is a hugely readable, browseable and authoritative handbook, whose aim is to inform, entertain and crucially, make sure you can find the right drink at the right time."It doesn't need to be either difficult or expensive to drink as well as you eat, it just requires a little care...""A splendid book. Victoria Moore is quite right--it's not how much you drink but how you drink." --Fergus Henderson, chef and co-owner, St. Johns Restaurant"I loved How to Drink. For the first time in years I have broken open a bottle of vodka for a Bloody Mary, remembered how much better mulled cider is than mulled wine, drawn a fresh kettle for tea..." --Joanna Weinberg, author of How to Feed Your Friends with Relish"Anyone who loves their food should heed this unmatchable tutorial in the art of enjoying drink; Victoria Moore succinctly puts every sip in lively context, banishing the guilt from the pleasure of it all." --Rose Prince, author of The New English Kitchen

    Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France's most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door.When he comes to America, Jacques immediately falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, Jacques proves himself to be a master of the American art of reinvention: earning a graduate degree from Columbia University, turning down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Included as well are approximately forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans.The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.

    Her easy-to-prepare adaptations shatter the myth that the Bard's primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan's delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results. The tantalizing Renaissance recipes in Shakespeare's Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting facts on the customs and social etiquette of Shakespeare's time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Fifty color images by award-winning food photographer Tim Turner span the centuries with both old-world and contemporary treatments. Patrick O'Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for dinner? Try something four hundred years old.