Get started on your Whole30 transformation with the #1 New York Times best-selling The Whole30. Since 2009, Melissa Hartwig Urban's critically-acclaimed Whole30 program has quietly led hundreds of thousands of people to effortless weight loss and better health—along with stunning improvements in sleep quality, energy levels, mood, and self-esteem. The program accomplishes all of this by specifically targeting people’s habits and emotional relationships with food. The Whole30 is designed to help break unhealthy patterns of behavior, stop stress-related comfort eating, and reduce cravings, particularly for sugar and carbohydrates. Many Whole30 participants have described achieving “food freedom”—in just thirty days.   Now, The Whole30 offers a stand-alone, step-by-step plan to break unhealthy habits, reduce cravings, improve digestion, and strengthen your immune system. The Whole30 prepares participants for the program in five easy steps, previews a typical thirty days, teaches the basic meal preparation and cooking skills needed to succeed, and provides a month’s worth of recipes designed to build confidence in the kitchen and inspire the taste buds. Motivating and inspiring with just the right amount of signature tough love, The Whole30 features real-life success stories, an extensive quick-reference FAQ, detailed elimination and reintroduction guidelines, and more than 100 recipes using familiar ingredients, from simple one-pot meals to complete dinner party menus.

    She's someone who loves the holiday and all its traditions. Now she shares more than one hundred of her favorite recipes to help you enjoy this most joyous of seasons. You'll also find easy-to-follow instructions for crafts, decorations and gift wrapping—everything you need to create a beautiful and festive holiday.What makes this cookbook unique is Debbie's personal memories and observations. Join her as she reminisces about traditions past and present, and discover the craft ideas she herself uses. As she says, "The holidays are about being with others. They're about celebrating and sustaining our personal community of family and friends." In this beautifully illustrated book, she shows you how to serve a memorable meal, whether it's a sit-down Christmas dinner for a crowd, entertaining a group of friends at an open house or tea, or spending time with your children or grandchildren baking cookies and making gifts.

    As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover.The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine.With stunning food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich and complex land.So get ready to laden your table with the most delicious of foods – from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats – here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.

    A combination of cookbook and discussion ideas for popular book club selections features an assortment of recipes for culinary creations that tie in with a variety of literary masterpieces.

    For more than thirty years, its unbeatable convenience and practicality have made it a staple of busy families, enabling anyone to return to a home-cooked meal at the end of a hectic day. Many slow cooker recipes, however, have relied on less-than-healthy convenience products. Now, Beth Hensperger and Julie Kaufmann's Not Your Mother'sr Slow Cooker Cookbook takes a completely fresh look at cooking with this popular appliance. This comprehensive collection of 350 recipes combines the ease of slow cooking with the fresh, wholesome ingredients and exciting flavors of today's kitchen. For days when there's just no time for prep, there's Orange and Honey Chicken Drumsticks or Country Ribs with Onions, Apples, and Sauerkraut. For (slightly!) less hectic days there's Tangy Tomato Brisket or Lentil and Red Pepper Soup. Stay out of the kitchen when guests arrive with Duck Breasts with Port Wine Sauce or wake up to breakfast with Hot Apple Granola Oatmeal. Hensperger and Kaufmann offer dishes for every time frame, without compromising on taste, quality, or variety. And Not Your Mother'sr Slow Cooker Cookbook showcases the best of home cooking while taking advantage of a global melting pot of flavors - so cooks can serve Chicken and Shrimp Jambalaya one day and Japanese Beef Curry Rice another. All the classic slow cooker recipes are here, plus many more adventuresome and innovative dishes. There is also practical information on the different types of slow cookers, their latest accessories, and what sizes are best for what purposes.

    Though the subject is so familiar to us all, her approach is totally original, just as it was in her award-winning Roasting: A Simple Art and Microwave Gourmet. In a wonderfully diverse collection of nearly three hundred recipes from all over the world--some traditional, some newly minted, many so simple they require no cooking at all, each of them very much a part of our spiritual and emotional lives--she offers up a lifetime worth of pleasure:icy soups for steamy days (ceviche soup with ginger) and hot soups for cold days (winter duck soup)rustic potages (great green soup) and elegant consommes (beef madrilene)simple soups to start (Moroccan tomato) and complex soups that make a meal (beef short ribs in a pot)fifteen-minute specials (mussels and tomato soup) and those that simmer all day (pot-au-feu)a magical garlic broth, among other vegetable broths and bases, gives vegetarians hundreds of recipes to enjoy As always, Barbara's intelligence and talent for innovation have resulted in a vast body of ideas to make your life in the kitchen easy and interesting. Nearly thirty stocks are offered, as well as dozens of ways to use seasonal produce to cook and freeze soup bases for year-round fresh taste. You'll find cooking times for everything from dumplings and piroshki to noodles and pasta, simmering times for every possible cut of meat, and yields and blanching times for dozens of vegetables. There are easy-to-follow charts to answer every cooking question.And then there's Barbara's "memory pieces." Woven through the recipes, they form a book within a book, one family's personal and culinary history. They're fascinating and warming and enriching on their own. They also remind us why soup is a vital part of our lives. And why Barbara Kafka is a vital part of our cooking experience.

    No more drive-thru fast food runs. And no more Friday night pizza from a cardboard box. Real food rocks, and Simple Green Meals is here to prove it!Jen Hansard, co-author of Simple Green Smoothies, is on a mission to change the way you eat. She sees a world where you and your family "eat the rainbow" by cooking quick, tasty meals that are nourishing, delicious, and easy to make. Filled with 150 vegetarian recipes, tips to rethink the foods you put in your grocery cart, strategies to eating well with a family on-the-go, and advice from people who have changed their lives for the better by making healthy food choices, this book is an essential guide to living a cleaner, fuller, more energetic life!

    Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction.The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since. There are now university departments, international societies, and academic journals, in addition to a wide range of popular literature exploring the meaning of food in the daily lives of people around the world.Alan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style. The result is an expanded volume that remains faithful to Davidson's peerless work. The text has been updated where necessary to keep pace with a rapidly changing subject, and Jaine assiduously alerts readers to new avenues in food studies. Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing new articles on confetti; cutlery; doggy bags; elephant; myrrh; and potluck have also found their way into the Companion.

    Equipping you with easy-to-follow meal plans, shopping lists, and need-to-know info about the keto lifestyle, The Complete Ketogenic Diet for Beginners is your all-in-one resource for starting and sticking to the ketogenic diet. Key into keto and learn how good it can feel to lose weight and lead a healthy lifestyle with The Complete Ketogenic Diet for Beginners cookbook.The Complete Ketogenic Diet for Beginners cookbook contains: 75 Easy to Follow Recipes using five main ingredients or less for every meal 14-Day Meal Plan jump-starting your ketogenic diet with shopping lists and balanced meals A Complete Overview explaining the fundamentals of the ketogenic diet and advice for living the keto-lifestyle Handy Charts illustrating calories and nutritional information Recipes in The Complete Ketogenic Diet for Beginners include: Peanut Butter Cup Smoothie, Bacon-Artichoke Omelet, Chicken-Avocado Lettuce Wraps, Rosemary-Garlic Lamb Racks, Pesto Zucchini Noodles, Nutty Shortbread Cookies, and much more!Endorsed by the Mayo Clinic and others in the medical community, the ketogenic diet has been proven as a healthy, effective way of achieving weight loss, as it consists of low-carb, high fat foods that prompt the body to burn fat for energy instead of glucose.

    With 100 recipes, from the breakfast favorites that consistently rate the highest in views on the author's popular YouTube channel (like her Overnight Oats, 6 Ways) to original twists on one-pan and pressure-cooker meals, this book is for those of us who want feel-good meals made healthy, delicious, and quick.Dzung's recipes take the familiar and turns it ever-so-slightly on its head: Marinara sauce gets extra umami with the addition of fish sauce, while mac and cheese becomes more than an out-of-the-box staple when made fresh with kimchi. Lattes get an extra kick from bold Vietnamese coffee and sweet, floral lavender, and quinoa pilaf is mixed with a creamy curry-miso dressing. Dzung also teaches readers how to stretch groceries so they spend a little less money, how to plan meals seasonally, and how to match main courses with sides so plates look impressive and taste great. With quick snack ideas, recipe hacks, foolproof instructions, and genius tips for pretty presentation, The Honeysuckle Cookbook will be the friendly hand busy young cooks need to hold in the kitchen.

    Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.The Culinary Institute of America has been hailed as "The nation's most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.

    The country's leading expert on farmers' markets and traditional foods tells the truth about the foods your grandmother praised but doctors call dangerous.Everyone loves real food, but they're afraid bacon and eggs will give them a heart attack--thus the culinary abomination known as the egg-white omelet. But it turns out that tossing out the yolk isn't smart. Real Food reveals why traditional foods are not only delicious--everyone knows that butter tastes better--but are actually good for you, making the nutritional case for egg, cream, butter, grass-fed beef, roast chicken with the skin, lard, cocoa butter, and more.In lively, personal chapters on produce, dairy, meat, fish, Nina explains how the foods we've eaten for thousands of years--pork, lamb, raw milk cheese, sea salt--have been falsely accused. Industrial foods like corn syrup, which lurks everywhere from fruit juice to chicken broth, are to blame for the triple epidemic of obesity, diabetes, and heart disease, not real food.Nina Planck grew up on a vegetable farm in Virginia and learned to eat right from her no-nonsense parents: along with lots of local fruits and vegetables, the Plancks drank raw milk and ate meatloaf, bacon, and eggs with impunity. But the nutritional trends ran the other way--fat, saturated fat, and cholesterol were taboo--and in her teens and twenties, Nina tried vegan, vegetarian, low-fat, and low-cholesterol diets, with unhappy results.When she opened the first farmers' markets in London, Nina began to eat real food again--for pleasure, not health--and to her surprise she lost weight and felt great. She began to wonder about the farmhouse diet back home. Was it deadly, as the cardiologists say? Happily for people who love food, the answer is no.Real Food upends the conventional wisdom on diet and health. Prepare for pleasant surprises on whipped cream and other delights. The days of deprivation are over.(from the flap)

    More than thirty-four of the fifty United States, plus many Canadian regions, have cities and towns at altitudes of more than 2,500 feet, yet there are hardly any cookbooks that address the special needs of these local bakers. Until now. Award-winning cookbook author Susan G. Purdy has finally written the first-ever foolproof guide to high-altitude baking.Purdy has actually "gone there and done that," staying as long as it took to bake these recipes to perfection at five different locations -- and elevations -- across thecountry. In Pie in the Sky, Purdy leaves behind old conversion tables, disproves many oft-repeated calculations and adjustments, and presents reliable recipes in their entirety for each altitude. She takes out the tinkering and guarantees success at any height.In addition, she explains the hows and whys, gives tips and hints for problems specific to every altitude, and generally demystifies the subject of atmospheric obstacles that cause favorite recipes to flop. Whether they live in the eastern mountains or the far west, in Boston, Massachusetts; Boone, North Carolina; or Santa Fe, New Mexico; home bakers as well as experienced chefs will love the wide range of easy-to-make treats including Mile-High Lemon Meringue Pie, Coconut Cake with Coconut Icing, Paradise Peak Chocolate Soufflé, Vail Lemon-Poppy Seed Loaf, Celestial Challah, and Sour Cream Streusel Coffee Cake.Every recipe was tested at sea level (Connecticut), 3,000 feet (North Carolina and Virginia), 5,000 feet (Idaho and Colorado), 7,000 feet (New Mexico), and 10,000 feet (Colorado) and can be used at these elevations or any points in between.

    By avoiding meat, fish, eggs, dairy, and emphasizing whole, unrefined plant foods, millions of people have begun to notice staggering improvements to their physical fitness, weight, blood sugar and cholesterol levels, lifestyle, and overall health--including preventing, managing, or recovering from illnesses like diabetes, heart disease, and even cancer. Yes, the bestselling book "Forks Over Knives: The Plant-Based Way to Health" includes a solid foundation of recipes for anyone newly aware of the benefits to be gained from a plant-based diet. But home cooks are hungry for even more delicious, satisfying, from-scratch recipes full of whole plant foods like grains, legumes, fruits, and vegetables. That's what this cookbook provides: A full year's worth of meals for anyone hoping to cut out animal products, refined oils, and processed foods for the sake of their health. The recipes are eclectic, global, low fat, often gluten free, and simple to prepare, relying on common ingredients that anyone can find in their local grocery store. These recipes will take readers through an entire year with recipes that rely often on seasonal produce and always on the fundamental building blocks of a plant-based diet. Covering breakfast, lunch, dinner, and even desserts and ranging from everyday classics like Mac and Cheese and Baked Ziti to festive, holiday-ready dishes like Chard and Bean Stuffed Delicata Squash, these recipes will prepare readers to cook the plant-based way every day--starting this year and continuing through a long and healthy life.

    The high-powered convection heating translates to faster cook times, and with so little oil, you'll have easy clean-up too. Air Fry Every Day shows you how to use your air fryer to create healthier fresh takes on comfort food classics, crowd-pleasing snacks, and kid-friendly dishes, such as buffalo wings, coconut shrimp, shoestring fries, stuffed blooming onions with lemon aioli, and spiced sweet potato wedges with garlic yogurt dip. You'll also find deliciously unexpected ways to put your air fryer to use in recipes such as golden bread crumb-crusted cider-brined pork chops, crispy air-fried rice, and beautifully bronzed whole heads of cauliflower. An air fryer is also incredibly versatile: with its powerful convection heating, it can bake, roast, and steam at superfast speeds, so in addition to craveworthy "fried" foods, you'll find recipes for roasted meats, breads, pizzas, and even desserts and sweet baked goods--you may never turn your oven on again. With recipes that are creative, fast, and foolproof, and essential tips and techniques to maximize your air fryer's capabilities, Air Fry Every Day is the best reason why you should add this tool to your arsenal of kitchen gadgets.