He succeeded at all but the last: Steingarten is "fairly sure that God meant the color blue mainly for food that has gone bad." In this impassioned, mouth-watering, and outrageously funny book, Steingarten devotes the same Zen-like discipline and gluttonous curiosity to practically everything that anyone anywhere has ever called "dinner." Follow Steingarten as he jets off to sample choucroute in Alsace, hand-massaged beef in Japan, and the mother of all ice creams in Sicily. Sweat with him as he tries to re-create the perfect sourdough, bottle his own mineral water, and drop excess poundage at a luxury spa. Join him as he mounts a heroic--and hilarious--defense of salt, sugar, and fat (though he has some nice things to say about Olestra). Stuffed with offbeat erudition and recipes so good they ought to be illegal, The Man Who Ate Everything is a gift for anyone who loves food.

    Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you’d swear are anything but. It only takes one look to see why people go crazy for Gina’s food: cheesy, creamy Fettuccini Alfredo with Chicken and Broccoli with only 420 calories per serving, breakfast dishes like Make-Ahead Western Omelet "Muffins" that truly fill you up until lunchtime, and sweets such as Double Chocolate Chip Walnut Cookies that are low in sugar and butter-free but still totally indulgent. The Skinnytaste Cookbook features 150 amazing recipes: 125 all-new dishes and 25 must-have favorites. As a busy mother of two, Gina started Skinnytaste when she wanted to lose a few pounds herself. She turned to Weight Watchers for help and liked the program but struggled to find enough tempting recipes to help her stay on track. Instead, she started “skinny-fying” her favorite meals so that she could eat happily while losing weight. With 100 stunning photographs and detailed nutritional information for every recipe, The Skinnytaste Cookbook is an incredible resource of fulfilling, joy-inducing meals that every home cook will love.

    With more than 100 of his most sought-after recipes, including birthday and holiday cakes and other special theme designs, this book is a master course that culminates in the showstopping cakes for which Carlo’s Bake Shop is famous. Following the arc of Buddy’s career from apprentice to master baker, Baking with the Cake Boss offers readers the same on-the-job education earned by everyone who comes to work at Carlo’s Bake Shop, with some of Buddy’s and the family’s memories shared along the way. It builds organically from simple cookies and pastries to pies, flower-adorned cupcakes, and basic fondant cakes, to breathtaking cakes for every holiday and special occasion. And, as you progress from basics to bedazzlements—like the safari cake complete with chocolate animals and a waterfall—Buddy shares his inspiring enthusiasm and stories from the shop in his inimitable voice. He also provides the tools for creating your own personal trademark cakes, with a chart that lets you mix and match cake, frosting, and liqueur syrup for cakes the way you like them. And there are plenty of photos that illustrate artistic flourishes and decorations you can use to adorn your individual creations. With 650 gorgeous, step-by-step instructional photos that let you follow Buddy as if you were next to him in the bakery, Baking with the Cake Boss is an incomparable dessert education that will become an essential reference for aspiring and skilled bakers alike. Bursting with delicious, tried-and-true recipes, how-to boxes and sidebars, and numerous tricks of the trade, Baking with the Cake Boss is a rare treat—a fun, accessible guide to baking, all in a gloriously designed, fully illustrated package worthy of the Cake Boss’s artistic vision.

    They ingest 8,500 milligrams of salt a day, double the recommended amount, almost none of which comes from salt shakers. It comes from processed food, an industry that hauls in $1 trillion in annual sales. In Salt Sugar Fat, Pulitzer Prize-winning investigative reporter Michael Moss shows how this happened. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century--including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many more--Moss’s explosive, empowering narrative is grounded in meticulous, often eye-opening research. He goes inside the labs where food scientists use cutting-edge technology to calculate the "bliss point" of sugary beverages or enhance the "mouth feel" of fat by manipulating its chemical structure. He unearths marketing techniques taken straight from tobacco company playbooks to redirect concerns about the health risks of products. He talks to concerned executives who explain that they could never produce truly healthy alternatives to their products even if serious regulation became a reality. Simply put: the industry itself would cease to exist without salt, sugar, and fat.

    A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.

    Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as:Healthy Mediterranean diet-inspired recipesSpicy Vegetable CouscousPesto Pasta with Cranberry BeansSmoky Black Bean BurritosJamaican-Style Rice and Peas This wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious.Recipes are high in flavor, low in fat.Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium.Vegetarian dishes dominate the collection, but healthful variations include salmon, shrimp, and chicken.

    With a reduced trim size but an identical interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur Heston Blumenthal. Separated into three sections (History; Recipes; Science), the book chronicles Blumenthal's improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. Designed by acclaimed artist Dave McKean-and filled with photographs by Dominic Davies-this artfully rendered celebration of one of the world's most innovative and renowned chefs is a foodie's dream.

    Taking the mystery out of meal preparation, this book of more than 100 recipes will appeal to all those who have great expectations but little cooking ability, patience, time, money or kitchen equipment.

    Fresh from the Vegetarian Slow Cooker proves that slow cookers can be used for much more than just tough, inexpensive cuts of meat. They are perfect for vegetarian and healthy cooking because slow cooking is a foolproof way to make beans, grains, and root vegetables, in preparations such as Spicy White Bean and Sweet Potato Stew with Collards, Balsamic-Glazed Carrots and Parsnips, and Boston Brown Bread. Stuffed vegetables, such as Bell Peppers Stuffed with Couscous and Lentils, are moist and tender, with none of the oven's dryness. Even desserts, such as Chocolate Fantasy Fondue and Brandy-Laced Pear Brown Betty, are sensational. Chapters on appetizers, soups, stews, beans, vegetables, condiments, breakfasts, desserts, and beverages ensure that nothing is overlooked. A complete introduction provides information on all the latest advances in slow cooker models and accessories. By now the remarkable convenience of the slow cooker is no secret: it's practically a miracle to come home after a long day out and have dinner ready and waiting. It can be left unattended; it keeps the kitchen cool on warm days; and it's inexpensive and durable. At last, vegetarians and anyone looking for healthy meal alternatives can take full advantage of this amazing appliance.

    But wholesome, fresh ingredients can seem more expensive—from buying organic grains, dairy, and produce to the issue of food waste as people learn to plan and cook in new ways.With her hugely popular 100 Days of Real Food blog and her two bestselling books, Lisa Leake has been a leader in helping everyday families move away from processed foods. She also understands the concerns of her followers who want to eat better without breaking the bank! In 100 Days of Real Food: On a Budget she shows readers how to make a variety of unprocessed dishes for $15 or less a recipe.Unlike other budget cookbooks that only calculate the cost per serving (have you ever tried to buy just ¼ cup of sour cream?), this incredibly practical book gives you the exact total cost for all the necessary ingredients for each dish, helping busy families even on the tightest budget plan the meals that will work for them. Lisa provides delicious recipes for breakfast, packed lunch, and dinner, as well as snacks and desserts, including:Cinnamon Roll PancakesQuiche with an Easy Whole-Wheat CrustSweet Potato and Black Bean CakesLemon Poppy Seed Muffins with Toasted CoconutGreen Apple SlawChicken Burrito BowlsCheesy Pasta and Cauliflower BakeApple Glazed Pork ChopsSausage and Pepper TacosAsian Chicken Lettuce CupsOatmeal Cookie Energy BitesPina Colada Frozen Yogurt PopsIn addition to the wallet-friendly recipes, Lisa shares practical secrets for saving money in the kitchen: learning to plan ahead, getting the best deals on staple items, knowing what to make versus what to buy, growing your own herbs, and even reducing waste—which is currently twenty percent of all food purchased!

    Even if you've never sowed a seed norpulled a weed, Gardening Basics For Dummies containseverything you need to know about flowers, beds, borders, trees, shrubs, and lawns to create your own private paradise. Thisfriendly and informative guide also covers all of the tools andadditives available to make gardening easier. You'lldiscover:Clear definitions and descriptions of the different types ofplantsTips on choosing the type of garden you wantHow to create a garden planEasy-to-follow instructions for soil preparationAdvice on planting, growing and caring for annuals andperennialsStep-by-step plans for organic and edible gardensPlans for butterfly and children's gardensPacked with helpful tips on controlling pests safely, managingweeds, and correcting common gardening problems, Gardening forDummies turns your brown thumb green in a hurry.

    Includes recipes. Chefs have been playing the "My Last Supper" game among themselves for decades, if not centuries, but it had always been kept within the profession-until now. Melanie Dunea came up with the ingenious idea to ask fifty of the world's famous chefs to let her in on this insider's game and tell her what their final meals would be. My Last Supper showcases their fascinating answers alongside stunning Vanity Fair-style portraits. Their responses are surprising, refreshing, and as distinct from each other as the chefs themselves. The portraits-gorgeous, intimate, and playful-are informed by their answers and reveal the passions and personalities of the most respected names in the business. Lastly, one recipe from each landmark meal is included in the back of the book. With My Last Supper, Dunea found a way into the typically harried, hidden minds of the people who have turned preparing food into an art. Who wouldn't want to know where Alain Ducasse would like his last supper to be? And who would prepare Daniel Boulud's final meal? What would Anthony Bourdain's guest list look like? As the clock ticked, what album would Gordon Ramsay be listening to? And just what would Mario Batali eat for the last time? Featuring: Ferran Adrià, José Andrés, Dan Barber, Lidia Bastianich, Mario Batali, Rick Bayless, Michelle Bernstein, Daniel Boulud, Anthony Bourdain, Scott Conant, Gary Danko, Hélène Darroze, Alain Ducasse, Wylie Dufresne, Suzanne Goin, Gabrielle Hamilton, Fergus Henderson, Thomas Keller, Giorgio Locatelli, Masa Kobayashi, Nobu, Jamie Oliver, Jacques Pépin, Gordon Ramsay, Michel Richard, Eric Ripert, Marcus Samuelsson, Charlie Trotter, Jean-Georges Vongerichten, and more...

    Readers can re-create the delicious taste of America's best-loved brand-name soft drinks, beverages, dessert drinks, mixers, and liqueurs by following Todd's easy, step-by-step instructions. If it comes in a glass, cup, bottle, or mug, it's here for you to clone at home. Discover how to make your own versions of: * 7-Up&reg * Starbuck's® Frappuccino&reg * Nestea&reg * Sunny Delight&reg * Dairy Queen® Blizzard&reg * McDonald's® Shamrock Shake&reg * 7-Eleven® Cherry Slurpee&reg * Grand Marnier® & Amaretto Plus: Dozens of specialty drinks from T.G.I. Friday's&reg, Chili's&reg, Hard Rock Cafe&reg, Outback Steakhouse&reg, Applebee's&reg, House of Blues&reg, Olive Garden&reg, Red Lobster&reg, Claim Jumper&reg, and many more of your favorite restaurant chains. "The mission: Decode the secret recipes for America's favorite junk foods. Equipment: Standard kitchen appliances. Goal: Leak the results to a ravenous public."

    Drawing on information from old brewing records, books, contemporary beer analysis, and hundreds of recipes, the author provides a wealth of data on the current and historical brewing techniques and ingredients for 14 popular ale and lager styles. It also includes brewing calculations for planning and adjusting brews as well as a thorough examination of primary brewing ingredients.

    After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.