Over 80 delicious super-simple recipes that will save you both time and money.Cook delicious food for less. One Pound Meals became an instant bestseller and the biggest debut cookbook in 2017 with incredible 5-star reviews from his fans and readers. Now in Miguel Barclay's second book, the original One Pound Chef focuses on fresh and light food, all for £1 per person.Here are warm, delicious salads, light soups, nutritious stir-fries and lots of vegetarian meals. All follow Miguel's One Pound style of cooking - simple ingredients, straightforward recipes and mouthwatering meals - and now ready in minutes.With over 80 recipes that are easy to shop for - especially when short of time - Miguel will help you get the most out of your ingredients with his tasty and fast dishes. He will teach you how to shop savvy, buying fresh seasonal ingredients but also show you clever shortcuts with frozen versions when you are in a hurry.Perfect for summer, great for your pocket.'The feedback you gave me from One Pound Meals was that you guys loved the speed and simplicity of my recipes, so I turned this up a notch for you and have created over 80 super-fast recipes for this book. I've also devised more of my characteristic One Pound Meals shortcuts to get you cooking fun and exciting dishes every day of the week without spending hours in the kitchen.I was inspired by all the amazing food from around the globe, especially the street food in Thailand and the refreshing noodle and rice dishes from China. And then, from Europe, I've gone once again to the Mediterranean, taking inspiration from their simple rustic fish dishes that I love so much. These guys adore their food and live in glorious sunshine, so they know how to balance flavours to create light and uplifting summer dishes.My aim is to motivate you to cook as many recipes as possible by making them as irresistible as I can. I want you to keep cooking, discovering one recipe after another, using up ingredients as you go along.'Fast & Fresh recipes include:* Summer Chicken Pie* 5-Spice Baked Feta & Asparagus Salad* Goan Cauliflower Curry* Green Shakshuka * Smoky Fish Tacos* Baked Eggs & Asparagus* Falafel Burger* Butternut Gnocchi with Crispy Parma Ham & Feta* Goats' Cheese 'Scallops'* Mexican Tortilla Soup* Fisherman's Pie

    . . this one is a must-have for every ski bum foodie.”—VogueNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEWFrom the wintry peaks of Chamonix and the picturesque trails of Gstaad to the remote villages of the Gastein Valley, the alpine regions of Europe are all-season wonderlands that offer outdoor adventure alongside hearty cuisine and intriguing characters. In Alpine Cooking, food writer Meredith Erickson travels through the region--by car, on foot, and via funicular--collecting the recipes and stories of the legendary stubes, chalets, and refugios. On the menu is an eclectic mix of mountain dishes: radicchio and speck dumplings, fondue brioche, the best schnitzel recipe, Bombardinos, warming soups, wine cave fonduta, a Chartreuse soufflé, and a host of decadent strudels and confections (Salzburger Nockerl, anyone?) served with a bottle of Riesling plucked from the snow bank beside your dining table. Organized by country and including logistical tips, detailed maps, the alpine address book, and narrative interludes discussing alpine art and wine, the Tour de France, high-altitude railways, grand European hotels, and other essential topics, this gorgeous and spectacularly photographed cookbook is a romantic ode to life in the mountains for food lovers, travelers, skiers, hikers, and anyone who feels the pull of the peaks.Praise for Alpine Cooking“This generous cookbook and travelogue will have readers booking trips to the Alps of Italy, France, Austria, and Switzerland. . . . Erickson beautifully captures Alpine food and culture in this standout volume.”—Publishers Weekly (starred review)

    Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian.

    New introductions by Audrey Saunders and Robert Hess

    They are all versions of a bigger question: how do you live? How do you do the good or honourable thing, while flourishing and feeling happy? This question obsessed Renaissance writers, none more than Michel Eyquem de Montaigne (1533-92), perhaps the first truly modern individual. A nobleman, public official, and wine-grower, he wrote free-roaming explorations of his thought and experience, unlike anything written before. He called them 'essays', meaning 'attempts' or 'tries'. Into them he put whatever was in his head: his tastes in wine and food, his childhood memories, the way his dog's ears twitched when dreaming, as well as the appalling events of the religious civil wars raging around him. The Essays was an instant bestseller, and more than four hundred years later, Montaigne's honesty and charm still draw people to him. Readers come to him in search of companionship, wisdom and entertainment--and in search of themselves. This book, a spirited and singular biography (and the first full life of Montaigne in English for nearly fifty years), relates the story of his life by way of the questions he posed and the answers he explored. It traces his bizarre upbringing (made to speak only Latin), youthful career and sexual adventures, travels, and friendships with the scholar and poet Etienne de La Boétie and with his adopted 'daughter', Marie de Gournay. And as we read, we also meet his readers--who for centuries have found in Montaigne an inexhaustible source of answers to the haunting question, 'how to live?'

    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

    For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

    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

    Christopher Hitchens continues to make the case for a splendidly godless universe in this first-ever gathering of the influential voices--past and present--that have shaped his side of the current (and raging) God/no-god debate. With Hitchens as your erudite and witty guide, you'll be led through a wealth of philosophy, literature, and scientific inquiry, including generous portions of the words of Lucretius, Benedict de Spinoza, Charles Darwin, Karl Marx, Mark Twain, George Eliot, Bertrand Russell, Emma Goldman, H. L. Mencken, Albert Einstein, Daniel Dennett, Sam Harris, Richard Dawkins, and many others well-known and lesser known. And they're all set in context and commented upon as only Christopher Hitchens political and literary journalist extraordinaire can.” (Los Angeles Times) Atheist? Believer? Uncertain? No matter: The Portable Atheist will speak to you and engage you every step of the way.

    Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.

    (No extra trips to specialty food stores required!)  You won’t mind skipping the drive-through or delivery when you can quickly cook meals like... • Bacon-Jalapeño Burger Balls • Thai Yummy Salad • Dirty Rice • Fried Chicken Meatballs • Pizza Noodles • Sticky Orange Sunflower Chicken • Italian Hoagie Salad • Street Fries ... and so many more. All recipes include Melissa’s popular “You Know How You Could Do That?” variations, as well as Cookup Tips to help condense cooking time with make-ahead items.  You'll want to dog-ear the Mini Cookup page where you’ll find step-by-step instructions for cooking six paleo kitchen staples in under an hour. Cook once, and fancy-up your meals all week long with cauliflower rice, zucchini noodles, homemade mayo, and more. Debuting in Well FedWeeknights are fun and flexible Food Court Recipes: in-depth blueprints of your favorite dinner themes, like Meat & Potatoes, Burger Night, Velvet Stir-Fry, The Ultimate Salad Bar, and more, all offering basic techniques and creative variations to satisfy your personal cravings.Well FedWeeknights is also packed with useful tips and how-to info including: • How to eat in restaurants without abandoning good habits • How to cook quickly and eat slowly • Essential pantry foods for weeknight cooking • The best kitchen tools for fast cooking • Two months of sample menus • A mobile shopping list for every recipe  ​With fresh ingredients, flavorful spices and herbs, luscious sauces, and simple prep, Well Fed Weeknights is sure to become a lovingly splattered-and-bookmarked, go-to paleo kitchen companion.

    That’s right—and teen health expert Dr. Meg Meeker has the data and clinical experience to prove it. After more than twenty years of counseling girls, she knows that fathers, more than anyone else, set the course for their daughters’ lives. Now Dr. Meeker, author of the critically acclaimed Epidemic: How Teen Sex Is Killing Our Kids, shows you how to strengthen—or rebuild—your bond with your daughter, and how to use it to shape her life, and yours, for the better. Directly challenging the feminist attack on traditional masculinity, Dr. Meeker demonstrates that the most important factor for girls growing up into confident, well-adjusted women is a strong father with conservative values. To have one, she shows, is the best protection against eating disorders, failure in school, STDs, unwed pregnancy, and drug or alcohol abuse—and the best predictor of academic achievement, successful marriage, and a satisfying emotional life. Strong Fathers, Strong Daughters reveals: • The essential characteristics and virtues of strong fathers—and how to develop them • How daughters take cues from their fathers on everything from drug use, drinking, smoking, and having sex, to self-esteem, moodiness, and seeking attention from boys • Why girls want you to place restrictions on them (even though they’ll complain when you do) • How to become a hero to your daughter—and why she needs that more than anything • The one mistake fathers make that is the primary cause of girls "hooking up" • Why girls depend on the guidance of fathers through, and even beyond, their college years • Recipe for disaster: the notion that girls "need to make their own decisions andmistakes" • Why girls need God—and how your faith, or lack thereof, will influence her • How to communicate with your daughter—and how not to • True stories of "prodigal daughters"—and how their fathers helped bring them back Dads, you are far more powerful than you think you are. Your daughters need the support that only fathers can provide—and if you are willing to follow Dr. Meeker’s advice on how to guide your daughter, to stand between her and a toxic culture, your rewards will be unmatched

    Often used to convey that the encounter is unique and special, it is a tenet of Zen Buddhism and is attributed to a sixteenth-century master of the Japanese tea ceremony, or ‘ceremony of attention’, whose intricate rituals compel us to focus on the present moment.From this age-old concept comes a new kind of mindfulness. In The Book of Ichigo Ichie, you will learn to use all five senses to anchor yourself in the present.Every one of us contains a key that can open the door to attention, harmony with others, and love of life. And that key is ichigo ichie.

    Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

    This has always been the case, no matter how often that certainty has failed. Though no generation believes there’s nothing left to learn, every generation unconsciously assumes that what has already been defined and accepted is (probably) pretty close to how reality will be viewed in perpetuity. And then, of course, time passes. Ideas shift. Opinions invert. What once seemed reasonable eventually becomes absurd, replaced by modern perspectives that feel even more irrefutable and secure—until, of course, they don’t.But What If We’re Wrong? visualizes the contemporary world as it will appear to those who'll perceive it as the distant past. Chuck Klosterman asks questions that are profound in their simplicity: How certain are we about our understanding of gravity? How certain are we about our understanding of time? What will be the defining memory of rock music, five hundred years from today? How seriously should we view the content of our dreams? How seriously should we view the content of television? Are all sports destined for extinction? Is it possible that the greatest artist of our era is currently unknown (or—weirder still—widely known, but entirely disrespected)? Is it possible that we “overrate” democracy? And perhaps most disturbing, is it possible that we’ve reached the end of knowledge?Kinetically slingshotting through a broad spectrum of objective and subjective problems, But What If We’re Wrong? is built on interviews with a variety of creative thinkers—George Saunders, David Byrne, Jonathan Lethem, Kathryn Schulz, Neil deGrasse Tyson, Brian Greene, Junot Díaz, Amanda Petrusich, Ryan Adams, Nick Bostrom, Dan Carlin, and Richard Linklater, among others—interwoven with the type of high-wire humor and nontraditional analysis only Klosterman would dare to attempt. It’s a seemingly impossible achievement: a book about the things we cannot know, explained as if we did. It’s about how we live now, once “now” has become “then.”