Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.From the Trade Paperback edition.

    Ross Does the thought of having to buy wine for a dinner party stress you out? Is your go-to strategy to pick the bottle with the coolest label? Are you tired of choosing pairings based on your wallet, rather than your palate? Fear not! Bon Appetit contributor and Wine. All The Time. blogger Marissa A. Ross is here to help. In this utterly unpretentious yet comprehensive guide to wine, Ross will help readers to understand the ins and outs of wine culture, from how to describe what they're drinking, to finding the best bottle for their budget, to picking the perfect red for a boyfriend's discerning parents. Told in her signature comedic voice, with personal anecdotes woven in among its lessons, Wine. All the Time. will teach readers to sip confidently, and make them laugh as they're doing it."

    Based on the New York Times bestselling, self-published book Trim Healthy Mama comes a simplified, practical guide to starting and succeeding this unique fad-free diet that teaches readers to stop cravings and boost energy while losing weight quickly and getting healthy.

    Includes dozens of new recipes.When David Lebovitz began the project of updating his apartment in his adopted home city, he never imagined he would encounter so much inexplicable red tape while contending with the famously inconsistent European work ethic and hours. Lebovitz maintains his distinctive sense of humor with the help of his partner Romain, peppering this renovation story with recipes from his Paris kitchen. In the midst of it all, he reveals the adventure that accompanies carving out a place for yourself in a foreign country--under baffling conditions--while never losing sight of the magic that inspired him to move to the City of Light many years ago, and to truly make his home there.

    As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies." According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to the whole grain wraps we eat for lunch.After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as "wheat"—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle.Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, WheatBelly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.

    Pub Date :2013-04-30 Pages: 352 Language: English Publisher: St. Martins Griffin We're having a celebration of food for cooks who love to eat well-and eat smart! Weight Watchers cookbooks are trusted by anyone who is excited about cooking delicious. healthy food. And with the more than 280 recipes in Weight Watchers 50th Anniversary Cookbook. healthy cooks (and anyone who aspires to be one!) everywhere now have the opportunity to sample a collection of many treasured favorites. These delicious dishes have been updated. featuring fresh ingredients. how-to tips. Weight Watchers lore. and nutritional info and PointsPlus ? values ??for the newest program. Weight Watchers 360. Inside you'll find ... Classics like Easy Homemade Macaroni and Cheese and Garden Vegetable Soup Savory Italian fare such as Sausage Focaccia and Pizza Margherita Healthy takes on hearty dishes s...

    She will arm you against the fad diets, food crazes and bad science that can make eating guilt-laden and expensive, drawing eating inspiration from influences as diverse as Roald Dahl and Nora Ephron. Filled with straight-talking, sympathetic advice on everything from mental health to recipe ideas and shopping tips, this is a book that clears away the fog, to help you fall back in love with food.

     Nothing can discourage a home cook quite like being unprepared—running to the store for that one item, getting halfway through a recipe and realizing something is missing, or simply not knowing quite where to begin. Kitchen pro and popular cookbook author Jennifer Chandler returns with The Southern Pantry Cookbook, a fail-safe game plan for ensuring mealtime success. Chandler helps readers stock their shelves with ingredients that will get them out of the kitchen quickly and around their table with family and friends. From rice and beans to sauces and seasonal produce, Chandler demonstrates how to turn basic recipe supplies into memorable Southern-style meals. With just a little bit of planning and a whole lot of down-home flavor, Chandler has some pretty delicious answers to the question, “What’s for supper?” Recipe highlights include:  Roasted Sweet Potato Salad with Dried Cranberries and Pecans  White Bean and Country Ham Soup  Braised Chicken with Mushrooms and Grits  Pan-Seared Pork Chops with Drunken Peaches  Cheesy-Jalapeno Hushpuppies  Blackberry Skillet Cobbler

    They've since amassed a rabid fan base, making "Stuff You Should Know" one of the most popular podcasts in the world. Armed with their inquisitive natures and a passion for sharing, they uncover the weird, fascinating, delightful, or unexpected elements of a wide variety of topics.The pair have now taken their near-boundless "whys" and "hows" from your earbuds to the pages of a book for the first time—featuring a completely new array of subjects that they’ve long wondered about and wanted to explore. Each chapter is further embellished with snappy visual material to allow for rabbit-hole tangents and digressions—including charts, illustrations, sidebars, and footnotes. Follow along as the two dig into the underlying stories of everything from the origin of Murphy beds, to the history of facial hair, to the psychology of being lost.Have you ever wondered about the world around you, and wished to see the magic in everyday things? Come get curious with Stuff You Should Know. With Josh and Chuck as your guide, there’s something interesting about everything (…except maybe jackhammers).

    We planned this cookbook so that even abeginning cook could successfully use our recipes simply by.t-ollowing the diagrams of the steps along with the recipe itself. Inthis collection of recipes, we demonstrate all the fundamentalcooking techniques, from folding in egg whites, to kneading bread,rolling piecrusts, decorating cakes and cookies, even boning certaincuts of meat and poultry. We've included recipes that are oftenconsidered difficult as well as everyday ones.Since recipe selection and meal planning are easier when a pictureshows exactly how the food will look, all of our recipes are shownin the large color picture index at the beginning of the book. Youcan browse through these pages and select the recipe best suited foryour specific occasion. The color pictures also suggest how togarnish and serve the dish. Captions to the pictures provideinformation on the recipe seasonings, cooking methods used, timeneeded to prepare the food, number of servings and so on.For the first time in a cookbook, menu planning is made easier asthe pictures are arranged according to the course of the meal,starting with all the appetizers and going through to maindishes, salads, breads and desserts.Many of these recipes are classics, direct from the pages of GoodHousekeeping Magazine. Others are newly developed for this book.All have had the careful scrutiny of Mildred Ying, GoodHousekeeping's food editor. She and her staff checked andrechecked these recipes, trying several brands of ingredients,eliminating extra steps, using fewer utensils, confirming the cookingtimes, making sure they are nutritionally sound and, mostimportantly, that they tasted as good as they looked.Besides Mildred, Ellen Connelly of the food staff helped especiallywith the planning of the chapters; Lucy Wing helped with checkingour how-to drawings and with many hours of proof-reading.

    From Norwegian moonshine to the pentobarbital sodium sipped by suicide tourists in Switzerland--and, in between, baby eels killed by an infusion of tobacco, a garlicky Spanish stew of bull's testicles, tea laced with cocaine, and malodorous French cheese--Taras Grescoe has written a travelogue of forbidden indulgences. As Grescoe crisscrosses the globe in pursuit of his quarry, he delves into questions of regional culture and repressive legislation--from the clandestine absinthe distillation in an obscure Swiss valley to the banning of poppy seed biscuits in Singapore--and launches into a philosophical investigation of what's truly bizarre: how something as fundamental as the plants and foods we consume could be so vilified and demonized.An investigation into what thrills us, what terrifies us, and what would make us travel ten thousand miles and evade the local authorities, The Devil's Picnic is a delicious and compelling expedition into the heart of vice and desire.

    Was it love at first sight? Or was it the way her knife slid effortlessly through her pave au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch In Paris is a memoir about a young American woman caught up in two passionate love affairs--one with her new beau, Gwendal, the other with French cuisine. Packing her bags for a new life in the world's most romantic city, Elizabeth is plunged into a world of bustling open-air markets, hipster bistros, and size 2 femmes fatales. She learns to gut her first fish (with a little help from Jane Austen), soothe pangs of homesickness (with the rise of a chocolate souffle) and develops a crush on her local butcher (who bears a striking resemblance to Matt Dillon). Elizabeth finds that the deeper she immerses herself in the world of French cuisine, the more Paris itself begins to translate. French culture, she discovers, is not unlike a well-ripened cheese-there may be a crusty exterior, until you cut through to the melting, piquant heart. Peppered with mouth-watering recipes for summer ratatouille, swordfish tartare and molten chocolate cakes, Lunch in Paris is a story of falling in love, redefining success and discovering what it truly means to be at home. In the delicious tradition of memoirs like A Year in Provence and Under the Tuscan Sun, this book is the perfect treat for anyone who has dreamed that lunch in Paris could change their life.

    An internationally acclaimed playwright, Eduardo Machado has grappled with questions of identity, loss and resistance throughout his life and work. He hasmore than any other playwrightbeen able to convey the experiences of both the Cubans who chose to stay in Cuba and those who chose to leave. His fearless style and unabashed politicism in the face of dissent have made him a controversial figure to the Cubans and Americans on opposite sides of an intense conflict. In his memories and in his more recent travels to Cuba, he has found that the most natural means of connecting with todays Cuban experience is through food. Machado says, When I taste something I havent tasted in twenty years, I cant resist that connection to the past, to the conflict, to the identity that is mine. I know the feeling as I taste the flavor. There are no arguments, no political controversies, just the real sensation. If its that complex, it must be Cuban. To any exile, food represents not only the lost comfort of home, but the best chance to reclaim it. The stories of Machados lifefrom child of privilege in pre-Revolutionary Cuba; to exile in Los Angeles; to actor, director, playwright and professor in New Yorkare interleaved with recipes for the meals that have enriched him. Every recipe has been updated for the modern home cook, enabling us to recreate the flavors of traditional Cuban dishes such as Machados favorite roast pork and his grandfathers arroz con pollo, as well as the cuisine of necessity he encountered in 1960s suburban America: Velveeta, SPAM, and otherprocessed wonders. What emerges is a larger picture of what it means to be a Latino in America today. For anyone who has ever longed for a home, real or imagined, Tastes Like Cuba delivers a fascinating story of two worldsand one delectable life.

    Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za'atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.

    Children will love the yummy fruit roll-ups. Everyone will be thrilled at how easy it is to preserve fruits, vegetables, and herbs without chemicals or preservatives. Animal lovers will enjoy making treats for dogs, cats, and birds.   With more than thirty years of food drying experience, author Mary T. Bell offers straightforward and practical instructions for drying everything from apples to zucchini, without ignoring traditional favorites such as jerky, mushrooms, and bananas. Readers will also find innovative and delicious recipes for cooking and baking with dried foods. Food Drying with an Attitude gives readers the recipes, instructions, and inspiration they need to get the most out of their home food dehydrators.