From her hundreds of thousands of social media followers and website visitors, low carb food blogger Carolyn Ketchum hears the same question time and again: Is this recipe easy to make? With this book, Carolyn invites readers into her kitchen, this time to deliver mouthwatering keto dinners that are quick and simple to prepare. In Easy Keto Dinners, Carolyn has put together a collection of flavorful weeknight meals that take minimal effort. Consider it a manual for making keto dinners the whole family will savor—all in less time than it would take to pick up takeout. As always, Carolyn knows that taste comes first, even for home cooks with dietary restrictions, so the focus is on making low carb, high-fat meals that rival their non-keto counterparts. Easy Keto Dinners includes more than 50 recipes for effortless meals, complete with full-color photos, detailed prep instructions, and helpful tips to streamline the dinner process.

    Mark Bitterman is the foremost salt expert and one of the largest importers and retail distributors of Himalayan salt blocks. The precious pink mineral mined from ancient hills in Pakistan’s Punjab province has arrived on the American cooking scene as an exciting and enticing new form of cooking. Himalayan salt blocks are available at specialty retail stores around the world and the market is growing.A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With crystals of rose, garnet, and ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly tasty.Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to cooking and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The chapters that follow divide seventy recipes into six techniques: serving, warming, curing, cooking, chilling, and of course, drinking. You’ll find recipes ranging from a minty watermelon and feta salad to salt-tinged walnut scones, beef fajitas served table-side, salt-cured candied strawberries, and salt-frozen Parmesan ice cream!  “Mark Bitterman knows more about salt than anyone else on the planet. If you’ve ever wondered what to do with those handsome slabs of Himalayan salt you see at cookware shops, Salt Block Cooking will inspire you with wildly innovative uses you’ve never dreamed of, from cocktails to candy, from curing to grilling, and from ceviche to pizza. Along the way, you’ll learn the half-billion-year history of the only food that starts as a rock.” ––Steven Raichlen, author of the Barbecue! Bible series and host of Primal Grill on PBS“Cooking on salt blocks will blow your mind, jump-start your creative process, make your food taste better, delight your friends, and cut down on the time you spend cleaning pots and pans. And what better guide for your new experience than Mark Bitterman, a man who has forgotten more about salt cookery than I will ever learn.” ––Andrew Zimmern, host of Bizarre Foods with Andrew Zimmern on the Travel Channel“Salt Block Cooking is an essential guide to working with salt blocks. It opens readers’ eyes to possibilities never imagined before and gives a unique perspective on a completely new and interactive way to cook. Mr. Bitterman has changed the way I cook every day. He made me understand that salt is the most essential part of the seasoning process and is just as important as the ingredient itself. I encourage you to follow Mr. Bitterman’s lead and I promise you will never think about salt in the same way again.” ––Vitaly Paley, chef/owner of Paley's Place Bistro and Bar, Imperial, and Portland Penny Diner; co-author of The Paley's Place Cookbook

    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

    Mellissa Sevigny, the voice behind the highly acclaimed food blog I Breathe, I'm Hungry, has been a leader in low-carb, ketogenic living for many years and understands the key factors to achieve lifelong success. In her new book, Keto for Life, she delivers a complete road map to adopting and sustaining a ketogenic diet. Keto for Life is a book for real people with busy lives, picky family members, and moderate budgets. Mellissa firmly believes that budget, time, and eating with loved ones should not be deterrents to living a keto lifestyle, feeling great, and enjoying the food you’re eating. Keto for Life gives readers tools and recipes to thrive on keto. People who are new to the ketogenic diet want answers to the common problems of how to eat keto without needing years of experience as prep cook in a commercial kitchen and how to stay within their grocery budget, keep the rest of the family from staging a mutiny, and not be forced to shop, prep, and cook full-time to make their goals a reality. Keto for Life educates readers on the do's and don'ts of keto, providing a wealth of tips and strategies to help them get started right away and work toward their goals. Readers can pick up this book on a Monday and be well on the way to their new keto lifestyle by the weekend.

    But few of us really have the time to do that anymore, with school, sports, work, and appointments keeping us running and pulling us left and right. What busy home cooks REALLY need are FAST, EASY, and DOABLE solutions to solve the challenge of feeding their families quick, easy, wholesome food that tastes great day after day, week after week—without falling into a rut and relying on the same handful of meals.Ree Drummond transforms taking it easy in the kitchen into an art, giving readers her very best make-it-happen strategies, pulled from her own non-stop life as a devoted wife, mother of four, food lover, and businesswoman. Pioneer Woman Cooks: Recipes for a Crazy Busy Life includes more than 125 of Ree’s best food solutions for making filling, nutritious meals with minimal fuss, for breakfast, lunch, or dinner.With a mix of flavors and dishes that will please everyone, Ree makes it easy to whip up delicious, simple, down-home recipes that go from stove to table in no time!

    My tested recipes have short ingredient lists and easy-to-follow, step-by-step instructions.Each recipe require four ingredients or less (EXCLUDING WATER, OIL, COOKING SPRAY, SALT, PEPPER, AND OTHER OPTIONAL INGREDIENTS).These recipes were also designed with your health in mind, and each recipe includes a nutritional analysis.In the introduction to the book, you will discover 5 simple tips that can significantly reduce the time you spend in the kitchen preparing meals.But the "meat and potatoes" of this book are the amazingly simple to prepare recipes, including:Grilled Shrimp BrushettaWild Mushroom PizzaThai Shrimp CurrySweet Potato and Pomegranate Spinach SaladCreole Chicken SoupPortobello PaninisToasted Israeli Couscous with CherriesChocolate-Raspberry-Coconut CakeYou will also get 5 superfast menus that will make weeknight cooking quick and easy, with streamlined "game plans" and quick recipes that will help you put a main dish and a delicious side on the table in a snap.These are quick and easy recipes that will bring exciting new possibilities to your dining table, and most importantly, they will help you find more time to enjoy life

    Now, you can enjoy the full taste of your favorite fried foods—without any of the guilt—when you whip up easy meals in minutes with The Super Easy Air Fryer Cookbook.

    The premier creator of delicious gluten-free fare, Hagman has spent more than twenty years developing recipes using special flours for pizza, pasta, breads, pies, cakes, and cookies. Containing over 200 recipes updated to include new flours, ingredients, and tips, the second edition of The Gluten-free Gourmet makes cooking gluten-free faster and more fulfilling than ever before. The Gluten-free Gourmet is more than just recipes, however. A complete sourcebook on how to live healthily with celiac disease or wheat intolerance, it features important new information on developing a celiac diet, raising a celiac child, avoiding hidden glutens, eating well while traveling or in the hospital, and locating and ordering from suppliers of gluten-free food and flour. This and Hagman's other books in the Gluten-free Gourmet series are recognized by health newsletters around the world as the best in this special diet category.

    It is a basic culinary fact but often overlooked: a salad packs the most flavor because the dressing coats every bite. And with the right combination, a salad can be a full meal in itself. We all know it is healthier to eat more vegetables and whole grains. But how do you do so on a daily basis? This book reframes the question: Why not make greens the foundation of the plate? Smart, imaginative ideas abound: kale with lemon, parmesan, and almonds; Indonesian chicken salad with pineapple slaw; and salmon with quinoa, sorrel, and yogurt. There are super-hearty salads to satisfy even the biggest appetites, such as Korean barbecue beef salad; duck confit with fingerlings and frisee; and buttermilk fried chicken salad. These recipes help us break out of the “meat-and-three” box, leading to a new way of thinking about dinner.

    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)

    Renowned children's cooking and nutrition expert Annabel Karmel shares more than 120 healthy, creative recipe ideas as well as time-saving hints and tips that will help you make a complete and nutritious lunch without increasing the chaos of your morning routine. Lunch Boxes and Snacks is packed with mouthwatering recipes that can boost your child's brainpower, increase energy, and strengthen the immune system. You'll find a wide range of delicious and easy lunch ideas, from Oriental Turkey Wraps, Individual Focaccia Pizzas, and Chicken Superfood Salad to Trail Mix Bars and Fruit on a Stick, that guarantee that your child will be the envy of the cafeteria. In Lunch Boxes and Snacks you will find: Inspirations for hot meals that can be packed in a thermos for winter days Quick recipes that can be prepared in advance and kept in the fridge or freezer Tips to get your child involved in the lunch-making process Helpful hints on packing your child's lunch box so that food stays safe to eat With Annabel's help, even the busiest parents can easily pack a healthy and tasty lunch that their child will look forward to eating.

    "Ordinary food for ordinary people" is the way Brown once described his approach, but there's nothing ordinary about these culinary offerings. From appetizers to desserts, the over two hundred recipes use the freshest ingredients in ways that will tantalize the palates of everyone from down-home vegetarians to the most discriminating gourmet cooks. The recipes are interspersed throughout with line drawings, photographs of the center and its environs, and Brown's own poetry. This revised edition includes twenty-nine new and four revised recipes, new photographs, and a new introduction.

    Nutritionist Kitty Broihier and chef Kimberly Mayone offer over 120 delectable low-carb recipes that cover everything from breakfast to dessert, family meals to potlucks, comfort food favorites to international cuisine. You'll also find:Easy-prep entrees using five ingredients or lessInstructions to convert your favorite low-carb recipes for the slow cookerDelicious side dishes to round out slow-cooked mealsCooking tips, serving suggestions, and tasty substitutions Whether you have diabetes, are trying to lose weight, or are just looking to eat healthier, The Everyday Low-Carb Slow Cooker Cookbook is guaranteed to put the fun back into cooking and make life a whole lot easier.

    Featuring 75 delicious recipes from East and West for healthy eating, Anjum Anand outlines her methods for maintaining a perfect body weight and optimum health.

    Karen Frazier has been living with Hashimoto’s for more than 20 years. She knows firsthand how hard it is to give up gluten, corn, soy, and dairy—inflammatory foods that also happen to be staples of the standard American diet. She also knows that it is possible to enjoy eating again because she’s doing it, and she can help you, too.With The Hashimoto’s Cookbook and Action Plan, you will find:• Clear explanations of the causes and symptoms of Hashimoto’s• A guide to the most common dietary triggers• A month-long action plan to eliminate problem foods, broken down into a 3-day cleanse and a 3-week meal plan• Shopping lists for the entire month so you buy only what you need for breakfast, lunch, dinner, and snacks• Over 125 recipes in all, including a chapter of reintroduction recipes Prescription medicine is not the only hope or answer for Hashimoto’s. Start cooking with The Hashimoto’s Cookbook and Action Plan and feel for yourself how food really can be thy medicine.