This collection features 25 down-home desserts like Apple Blush Pie, Cherry Brownie Cobbler and Pumpkin Custard Crunch...all guaranteed to be scrumptious and easy as pie to make!

    Made with 58 easy do-it-yourself mixes. Better nutrition. No preservatives. Enjoy delicious breads, breakfasts, main dishes, appetizers and super desserts.

    Free radical-fighting blueberries, nutrient-rich kale, or protein-packed spinach--every fruit and vegetable you can think of pairs up in this juice bible for devoted followers of the juice craze that's sweeping the nation. A passionate green juicer for over five years, author Farnoosh Brock shares her knowledge, discoveries, best tips, and lessons learned from her years of green juicing! She gives you the good, the bad, and the ugly so you can make smart and informed decisions as you learn how to heal your body and return it to harmony using healthy plants from your farmer's market, garden, or produce aisle.Brand new to juicing and want to know why you should bother? Don't know the unique benefits of juicing over eating raw foods or making raw green smoothies?Uncertain how your body will react to green juicing with a sensitive stomach? Wondering how to stay motivated after the initial excitement wears off? Farnoosh talks you through all of those situations, and gives you tips on how to manage each as you move forward in this journey. She also includes nutritional information and details on the benefits of juicing for life! Whatever your fitness regimen, health goals, or daily routine--this is a comprehensive resource discussing every aspect of the wonderful world of juicing!

    This special Limited Edition pays tribute to previous generations of the cookbook that helped establish it as America's No.1 kitchen resource.Best-of-the-best recipes include:Almond Butter CrunchCreamy, Fudgy, Nutty, BrowniesPineapple Chiffon CakePotluck Potato SaladSpicy Garlic Chicken PizzaChinese Smoked RibsFeatures:64 new pages with 75 "best-of-the-best" recipes from past editions.Ring-bound volume lays flat for easy use.More than 1,200 that reflect current eating habits and lifestyles.More than 700 photos, including 60 percent more of finished food than the last edition.Dozens of recipes offer ethnic flavors, fresh ingredients, or vegetarian appeal.Many recipes feature make-ahead directions or quick-to-the-table meals.Efficient, easy-to-read format, with recipes categorized into 21 chapters, each thoroughly indexed for easy reference.Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques.Appliance-friendly recipes help cooks save time and creatively use new kitchen tools. An entire chapter is devoted to crockery cooker recipes.Nutrition information with each recipe, plus diabetic exchanges.Tab dividers already in place-minimal assembly for readers.Every recipe tested and perfected by the Better Homes and Gardens Test Kitchen.

    Inspired by the flavours of Mexico but using ingredients easily found in Britain, Wahaca - Mexican Food at Home is all about cooking authentic Mexican food in your own kitchen. Mexican cooking is fresh, colourful and full of flavour, with breakfasts to get you through the day, hearty dinners, sensational puddings, and zingy cocktails. Follow Tommi on her trip through the markets, cantinas and fiestas of Mexico to discover recipes bursting with flavour you'll want to eat and share.

    Today's hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result. In The Compleat Meadmaker, veteran beverage hobbyist Ken Schramm introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters he introduces flavorful variations on the basic theme that lead to mead flavored with spice, fruits, grapes and even malt."-- from the book's back cover

    It has a rich history, dating back to before civilization and taking part in a multitude of events we celebrate every year. It's the most popular snack food around the world, and the second most popular snack in America (falling just behind potato chips). Popcorn can be found all over the country, at movie theaters, carnivals, and most people's kitchens or pantries. It is a common misconception that popcorn is an unhealthy snack. The reason some people avoid popcorn is because they don't understand the real culprit! Behind its supposedly unhealthy status, are the seasonings and additives, often added to commercially packaged products to liven up the bland natural flavor and to lengthen it's shelf life. The popcorn itself is a wholegrain, and these can help prevent cancer and lower the risk of heart disease, while also supplying healthy nutrients that support our vision. There are many different methods to create popcorn, but the basic principle stays the same. All you have to do is make the kernels hot enough to heat the moisture contained naturally inside, and turn that into steam. The steam creates pressure from inside the hard shell casing and before you know it, POP! - the kernel is turned inside out and is ready to be consumed. As long as you can generate heat and have some kernels on hand, you can make popcorn!Enough of the history, what about the recipes? I've gathered 30 of the finest popcorn recipes from around the world for your snacking pleasure, and have tried to keep them free from artificial sweeteners, preservatives or other nasty additives wherever possible. I've specified 9 cups of popped corn for most recipes, as that gives 3 generous cups per serving - you can have as many or as few servings as you fancy, but keep an eye on the calories! For your convenience, I've also included nutritional data from the USDA for each recipe (that's the U.S. Department of Agriculture and not the United Square Dancers of America!)My preference for both flavor and health reasons, is freshly air-popped popcorn - so I have used that kind for all of these recipes. Everything in this book can be made with kernels you have freshly popped, or if you are in a hurry (or feeling lazy!), then you can always use the plain store bought pre-popped variety - just make sure you check the packaging for artificial nasties!Most of the ingredients for these recipes can be found at your local grocery store or deli, but if you get stuck, then the slightly more unusual ones can also be bought online via a link at the end of the book.Enjoy preparing and sharing!Lorix

    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.

    Boost your fermentation

    In Beat the Gym, he provides the inside scoop on how to get the most from your gym experience and reach your peak exercise and weight loss goals—offering personal trainer secrets without the personal trainer price tag. The first book of its kind, Beat the Gym offers essential tips and exclusive workouts to help you save thousands of dollars and still build the body of your dreams.

    Failing to find recipes that followed her strict diet guidelines and still were delicious, she began experimenting in her own kitchen. Her organic, grain-free creations not only satisfied her own palate, but pleased friends and family as well. While she eventually reversed her thyroid disease, she continues to champion eating grain free.In this beautiful full-color cookbook, she provides delicious dishes for a workable organic, grain-free lifestyle. Included are a diverse range of recipes for everything from pie crust and homemade nut butter to Pork Carnitas Breakfast Crepe Tacos and Grain-Free Biscuits, Avocado with Mango-Shrimp Salsa, Roasted Garlic Alfredo with Chicken and Vegetables, and Cauliflower “Fried Rice.” Here, too, are kid-friendly recipes such as Squash Macaroni and Cheese, Slice-and-Bake Cookies, and a Classic Birthday Cake with Buttercream Frosting.In addition to sources for healthy ingredients, time-saving ideas, health tips, and 125 easy grain-free recipes, there are also simple dairy-free and Paleo adaptations for each recipe (it’s as simple as choosing coconut oil in place of butter!). Written in Carrie’s warm, inviting style, this helpful sourcebook is the perfect entrée to a healthy, nourishing diet that brings grain-free eating into the mainstream.

    Wild Bread completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, her  quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured—everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat—for a whopping 295 recipes and 475 photographs. Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane’s world, there’s no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you’ve been thinking about is more like a vitamin pill than a source of “carb-loaded” guilt. Lessons gleaned from MaryJane Butters’ diverse pioneering background, from carpenter to dairy owner to former wilderness ranger turned organic farmer, led her eventually to stewardship of the 4-story, historic Barron Flour Mill. It was only natural that her years spent living on remote Forest Service fire-watch towers with only a living, breathing sourdough “mother” for companionship would lead her to write a pioneering wild-yeast bread book. She is the author of eight books; editor of MaryJanesFarm magazine, now in its 18th year of publication; and lives on an organic farm in Idaho. Two of her grown children and their spouses are employed full-time at her farm and she is “Nanny” to half a dozen grandchildren.

    These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.With its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.

    Written by the founders of Kings County Distillery, New York City’s first distillery since Prohibition, this spirited illustrated book explores America’s age-old love affair with whiskey. It begins with chapters on whiskey’s history and culture from 1640 to today, when the DIY trend and the classic cocktail craze have conspired to make it the next big thing. For those thirsty for practical information, the book next provides a detailed, easy-to-follow guide to safe home distilling, complete with a list of supplies, step-by-step instructions, and helpful pictures, anecdotes, and tips. The final section focuses on the contemporary whiskey scene, featuring a list of microdistillers, cocktail and food recipes from the country’s hottest mixologists and chefs, and an opinionated guide to building your own whiskey collection.<!--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /-->

    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.