Quick & Effortless Air Fryer Recipes for A Healthy Weight Loss in 2019! Are you having a hard time letting go of those fatty foods, but still want to lose weight? And I know you had tasty dinners with the loved ones and there a few or more extra pounds ''on board''!That's why I focused on creating a great, beginner friendly Air fryer cookbook that'll help you replace fatty deep-fried snacks with healthier, delicious & diet-friendly alternatives!This exciting air fryer cookbook has plenty of content in the following categories: Energizing Breakfasts recipes No-fuss Lunch and Dinner recipes to keep ''cheating'' Frequently Asked Questions Mistakes to avoid and  Troubleshooting Tips to help you get the very best out of your Air fryer ..and much, much more!In addition, a downloadable image booklet is available to help you see what the foods look like after preparation!This beginner-friendly Air fryer cookbook will take care of your scarce cooking time and will show you the easiest & tastiest way towards a PERMANENT WEIGHT-LOSS & New Life.Get it now and give yourself the best present!

    But at one point her love of food threatened not only her health, but her livelihood as an actress, when personal demons drove her to overeat and make poor food choices that caused her weight to balloon by 50 pounds. Now happily svelte, remarried, and riding a new career high, Valerie has made peace with food, giving it a central—yet considered—place in her home and family celebrations.One Dish at a Time offers an intimate look into the beloved actress's kitchen, where she prepares a collection of treasured recipes from her Italian heritage. Along the way, she shares her insights into the portion control and mindful indulgence she has come to practice on her journey to enjoying the pleasures of the table again.Filled with gorgeous photos including the actress in her kitchen, nutrition information accompanying each recipe, and Valerie's tips for maintaining a healthy lifestyle, One Dish at a Time is designed to please baby boomer fans and home cooks alike.

    Now, with a daughter of her own, food and cooking mean even more to Alex--they are a way for her to share memories, such as shopping in Little Italy with her father for cured meats and aged cheeses, and tasting the recipes her mom would make from the cookbooks of the iconic authors she worked with.And, more than anything, cooking is what Alex and her daughter, Ava, most love to do together. In Cook with Me, Alex revives the recipes she grew up with, such as her mom's chicken with barbecue sauce and her dad's steamed pork dumplings, offers recipes for foods that she wishes she grew up with, such as comforting and cheesy baked ziti, and details dishes new to her repertoire, including sheet pan pork chops with spicy Brussels sprouts and a roasted sweet potato salad with honey and toasted pumpkin seeds. From meatballs two ways (are you a Godfather or a Goodfellas person?) to the blueberry crumble her mom made every summer, Alex shares recipes and insights that can come only from generations of collective experience. These recipes reflect the power that food has to bring people together and is a testament to the importance of sustaining traditions and creating new ones.

    It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

    Slender Slow Cooker CookbookLow Calorie Recipes for Slow Cooking under 200, 300 and 400 calories.This book is for you if: You're looking for easy low calorie slow cooker recipes, which keep an eye on your calorie intake.You're looking for a slow cooker cookbook thats full of flavour.You don’t want to spend all your time in the kitchen.  The slow cooker recipes are easy to put together in the morning, leaving you free to come home to a delicious meal in the evening.Including the following low calorie slow cooker recipes, and many many more: Pork Chops with Apricot.Potato & Sweetcorn Casserole.Lamb Korma.Lamb with Pears and Potatoes.Sausage Casserole.Slow Cooker Beef.Vegetable Goulash.Vegetable Stew & Dumplings.Lancashire Hotpot.Happy Slow Cooking!

    Whether you're a longtime Hungry Girl fan or just looking for some incredibly delicious all-natural recipes, this freebie eBook is a must! It features three calorie-slashed dishes -- two mega-satisfying meals and a decadent 100-calorie dessert! -- taken straight from the pages of Hungry Girl Clean & Hungry: Easy All-Natural Recipes for Healthy Eating in the Real World.Enjoy this free preview now, and don't miss Hungry Girl Clean & Hungry, out April 5th, 2016!

    Whether you want to get more nutrients, cleanse your body of toxins, or prevent disease and live longer, juicing is the answer!

    Italians regard panini as fast food thanks to its easy preparation, which also accounts for its success in North America. Sales of panini makers have skyrocketed, with small appliance manufacturers releasing new models each year.Tiffany Collins provides great recipes that replicate the bistro experience and maximize the use of a home panini maker. Among the recipes for this vibrant, flavorful food are:Salami, prosciutto, mozzarella panini with roasted red peppers; Philly cheesesteak panini Bacon, spinach and hard-boiled egg panini; smoked salmon, red onion, cream cheese and caper panini Sweet Italian sausage, provolone and tomato sauce panini; hummus, red onion and Swiss cheese panini Pulled pork panini; Tuscan tuna and white bean panini; shrimp club panini Cuban panini; smores panini; sliced beef, caramelized onions and gorgonzola panini Smoked turkey, brie and Granny Smith apple panini; south of the border turkey panini with perfect guacamole. This Italian tradition can now be experienced at home and enjoyed by the whole family.

    Best-selling author Lori Burke brings you 30 icebox cookie recipes that are fun to make and delicious to eat. If you love yummy, home-baked cookies then this is the book for you.

    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.

    Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

    After a long day on air, Chris would often arrive home hungry and delight at the sight of a big pot of his wife Lorraine's soup on the burner. Lorraine may not be a professional cook, but you wouldn't know it from her soups!In fact, her soups were so good that Chris couldn't help but rave about them on-air. Before long, the show's fans were begging him to share his wife's wonderful recipes. Now, in Mr. Sunday's Soups, Lorraine Wallace shares a wide variety of soups that are sure to please the whole family.Includes 78 recipes and 40 beautiful full-color photosWith recipes such as Tortellini Meatball, Cuban Black Bean, Chicken Garlic Straciatella, and many moreThe perfect cookbook for fans of Fox News Sunday and great soups in generalFeatures a Foreword by Chris WallacePerfect as comfort food at the end of a long day at the office or the studio, these satisfying soups offer simple, wholesome solutions to the dinner doldrums.

    Founded in 1996 by Robert Steinberg, a physician and amateur chef, and John Scharffenberger, an award-winning vintner, the company's confections have won a following among food professionals and home cooks alike. Now, in their first cookbook, the duo shares their passion with the world.The Essence of Chocolate features more than one hundred spectacular -- and often simple -- recipes drawn from the Scharffen Berger files and from two dozen top pastry chefs. It is divided into three sections: "Intensely Chocolate," which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; "Essentially Chocolate," with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and "A Hint of Chocolate," with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub. And all will work magnificently with any high-quality chocolate. Filled with helpful tips, sumptuous photographs, and the story of how chocolate is really made, here is a book that is every bit as seductive as its subject.Robert Steinberg had been practicing medicine for twenty years when he went to France in 1994 to explore chocolate making, then returned to his own kitchen to create the first versions of what would be Scharffen Berger chocolate. He lives in San Francisco and until recently practicedat the San Francisco Free Clinic. John Scharffenberger founded Scharffenberger Cellars, one of the premier sparkling wine manufacturers in the United States. He sold his interest in the winery, and in 1996 he and Steinberg founded Scharffen Berger Chocolate Maker. Scharffenberger lives in Berkeley and Mendocino County.

    Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

    With its warm, edgy humor, outstanding vocal cast, and signature musical numbers, Bob’s Burgers has become one of the most acclaimed and popular animated series on television, winning the 2014 Emmy Award for Outstanding Animated Program and inspiring a hit ongoing comic book and original sound track album. Now fans can get the ultimate Bob’s Burgers experience at home with seventy-five straight from the show but actually edible Burgers of the Day. Recipes include the "Bleu is the Warmest Cheese Burger," the "Bruschetta-Bout-It Burger," and the "Shoot-Out at the OK-ra Corral Burger (comes with Fried Okra)." Serve the "Sweaty Palms Burger (comes with Hearts of Palm)" to your ultimate crush, just like Tina Belcher, or ponder modern American literature with the "I Know Why the Cajun Burger Sings Burger." Fully illustrated with all-new art in the series’s signature style, The Bob’s Burgers Burger Book showcases the entire Belcher family as well as beloved characters including Teddy, Jimmy Pesto Jr., and Aunt Gayle. All recipes come from the fan-created and heavily followed blog "The Bob’s Burger Experiment."