What she thought would be a short-term experiment turned out to have a huge impact on her personally. After wading through their fair share of challenges, experiencing unexpected improvements in health, and gaining a preference for fresh, wholesome meals, the Leakes happily adopted their commitment to real food as their "new normal."Now Lisa shares her family's story, offering insights and cost-conscious recipes everyone can use to enjoy wholesome natural food prepared with easily found ingredients such as whole grains, fruits and vegetables, seafood, locally raised meats, whole-milk dairy products, nuts, natural sweeteners, and more.Filled with step-by-step instructions, this hands-on cookbook and guide includes:Advice for navigating the grocery store and making smart real food purchases Tips for reading ingredient labels 100 quick-and-easy recipes for such favorites as Homemade Chicken Nuggets, Whole Wheat Pasta with Kale Pesto Cream Sauce, Cheesy Broccoli Casserole, The Best Pulled Pork in the Slow Cooker, and Cinnamon-Glazed Popcorn Meal plans and suggestions for kid-pleasing school lunches, parties, and snacks A 10-day mini-starter program, and much more.100 Days of Real Food offers all the support, encouragement, and guidance you'll need to make these incredibly important and timely life changes.

    And what an incredible journey it proves to be.Lidia's Italian Table is overflowing with glorious Italian food, highlighted by Lidia's personal collection of recipes accumulated since her childhood in Istria, located in northern Italy on the Adriatic Sea. Hearty and heartwarming Italian fare is what Lidia understands best, and each chapter of this gorgeous cookbook is infused with Lidia's warm memories of a lifetime of eating and cooking Italian style.Since good Italian food is based on good ingredients, Lidia includes an eloquent discourse on those products that are the cornerstones of Italian cuisine: olives (and their green-golden oil), Parmigiano-Reggiano cheese, salt, porcini mushrooms, truffles, tomato paste, and hot peppers. She also explains the importance of regional wines and grappa (in flavors from honey to dried fig) in the Italian food experience. Her recipes are filled with these Italian delicacies--Fennel, Olive, and Citrus Salad; Tagliatelle with Porcini Mushroom Sauce; Seared Rabbit Loin over Arugula with Truffle Dressing; Asparagus Gratin with Parmigiano-Reggiano Cheese-, and Zabaglione with Barolo Wine.Lidia explores every corner of Italian cuisine: from fresh and dry pasta to gnocchi and risotto to game and shellfish, all of which Lidia transforms into exceptional Italian dishes. But that is only the beginning. There are Italian soups to savor, like hearty minestre, bread-enriched zuppe, and the light and flavorful brodi. Polenta's delicious versatility is revealed through Polenta, Gorgonzola, and Savoy Cabbage Torte and White Creamy Polenta with Fresh Plums.And Lidia's luscious dolci, or desserts, invite your indulgence with Sweet Crepes with Chocolate Walnut Filling, Blueberry-Apricot Frangipane Tart, and Soft Ice Cream with Hazelnuts.Lidia attributes her passion and appreciation for Italian food to her family. Lidia's Italian Table is filled with stories of learning to make Easter bread with her Grandma Rosa in the town's communal oven; touching and smelling her way through the food markets of Trieste with her great-aunt Zia Nina; fishing for calamari with her uncle Zio Milio; and collecting briny mussels and sea urchins along the Istrian coastline with her cousins.This gastronomic adventure is more than just a cookbook: It is an exploration into the heart of Italian cuisine.

    But for her, family comes above everything, and cooking and eating together are the key ingredients of a happy home. Now she has put her passion for food into her first cookbook which is full of 150 fresh, original and practical recipes.

    The 110 recipes in this book make the most of the slow cooker's assets (low heat, hands-off cooking), while also uncovering its hidden potential. Readers will find that they can not only braise cuts of meat until meltingly tender and let soups and stews simmer away untended, but also gently poach fish, cook up creamy scalloped potatoes, and bake a perfect cheesecake. This book has everything home cooks need to maximize flavor and make life a whole lot easier.

    Popular recipes from India, Pakistan, Indonesia, Thailand, Mexico, South America and Africa are brought together in this cookbook to give readers the chance to make easy-to-prepare high-quality food that will cook while they are out at work.

    The bestselling author is the master of fresh flavours and simple ingredients and her collection of all-time favourites and exciting new dishes are a delight to cook and share. Why order a take-away when you can deliver your own in minutes? With her bestselling cookbook, Chinese Food Made Easy, Ching quickly established herself as the new voice of Chinese cooking with her simple and delicious recipes. Ching's brand new cookbook is packed with quick and easy recipes that you can make in 30 minutes or less. Bursting with flavour, deliciously healthy and nearly always made with everyday supermarket ingredients, her new collection of authentic Chinese recipes is destined to become another kitchen classic. Ching's recipes are as varied as they are exciting and are a wonderful balance of all-time favourites, such as Sweet and Sour Pork, Chicken and Cashew Nut Stir-fry and Hot and Sour Soup, and exciting new authentic dishes such as Exploding River Prawns, Hunan-style Hot Pink Pepper Chicken and Chongqing Beef. For more special days when you have a little more time on your hands there is an Easy Entertaining section complete with menu suggestions and time-saving tips.

      The Soup Club began when four friends (who, between them, have four husbands and ten hungry kids and several jobs) realized that they didn’t actually have to cook at home every night to take pleasure in a home-cooked meal. They simply had to join forces and share meals, even if they weren’t actually eating them together. Caroline, Courtney, Julie, and Tina happen to be neighbors, but a soup club is for anyone: colleagues, a group of workout buddies, a book club. All you need are a few people who simply want to have more home-cooked food in their lives.In a soup club each person takes a turn making soup—and sometimes other dishes for sides or for when everyone needs a break from soup, so if a club has four people, in a month each person will have dinner delivered three times—a dish that can start as a full meal and stretch into more dinners or lunches or even morph into a sauce. Soup is forgiving, versatile, and perfect for sharing; it can be spiced to taste, topped elaborately or not at all, and dressed up or down. It travels well and reheats beautifully.  The Soup Club Cookbook also has dozens of tips for cooking in quantity and for tailoring soup to individual tastes and needs. Here, too, are simple guidelines for starting your own soup club, anecdotes, and a few cautionary tales  that will inspire anyone to share food and eat well.  Recipes include quick and easies, classics, twist on favorites, and dozens of flavor-rich new crowd pleasers:     • Carrot Coconut and Chicken Chili,    • Senegalese Peanut Soup    • Faux Ramen    • Red Lentil Curry Soup    • Potato Cheddar Soup    • Sun Dried Tomato Soup    • Jeweled Rice Salad    • Cheddar Cornbread,    • Summer Corn Hash    • Soy Simmered Chicken Wings

    This hugely popular site—their Bacon-Weave S'mores video racked up 11 million views and a quarter of a million shares within 24 hours—is the destination for fun, super-shareable recipes and stories that get people excited to get into the kitchen. The Delish editors want their audience to know it's okay to make a mess—food is meant to be shared, not perfected—and all of their content is "accidentally educational," featuring step-by-step photography that’s packaged in such a way that you don’t even realize you’re learning something. The fun-packed Delish cookbook brings the same message to the page, and features more than 275 recipes and ideas that are meant to be devoured: Grilled Cheese Dippers, Sloppy Joe Potato Skins, Chicken Parm Burgers, Lasagna Stuffed Peppers, Mint Chip Brownie Cups, Cookie Dough Cheesecake, and dozens more. This is the book their 30 million fans are waiting for. This Print Replica Kindle ebook maintains the rich formatting and layout of the print edition while enabling readers to zoom and pan on the highly detailed images. This advanced format is designed for Kindle Fire tablets and cannot be read on Kindle e-readers (including the Kindle, Kindle Paperwhite, Kindle Touch, and Kindle Voyage) or with most Kindle apps (including Kindle for iPhone, iPad, and iPod Touch). See the "Available on these devices" link below for a full list of supported devices and apps.

    From a white loaf to quick-to-make muffins, bread is a well-loved staple. The Big Book of Bread is a complete resource for both new and experienced cooks, with more than 200 recipes and 100 color photos. New bakers will find clear and easy-to-follow instructions, tips, techniques, and how-to photos to bake a range of breads, from classic yeast breads to friendly quick breads. More experienced bakers will enjoy new flavors and techniques to add to their repertoire. This one-stop bread book will delight and encourage bakers of all levels of experience, with recipes for artisanal breads, no-knead breads, coffee cakes, scones, gluten-free recipes, bread machine recipes, pizza dough, and more.

    Just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. So, he came up with Jacques Pépin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprêmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques' timeless food and advice, and now includes beautiful photographs.

    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.

    Included are more than 60 recipes for traditional Polish home cooked meals, from poppyseed cake and pierogi to fruit-flavored summer liqueurs. The photography—ranging across locales such as Warsaw, Poznan, the Tatra Mountains, and the Baltic Sea—showcases the Polish landscape and its influence on the country’s distinct cuisine.

     At the request of his co-workers who were constantly admiring his lunches, David Bez started the photo-driven blog Salad Pride, embarking on a year-long challenge to create one new salad every day. The blog instantly gained popularity for its creative salads that require no special cooking skills. The cookbook Salad Love pairs his vibrant photographs with accompanying recipes arranged around seasonal produce. Recipes include Egg, Asparagus, Croutons, and Pecorino for Spring; Crabmeat, Avocado, Nori, and Cucumber for Summer; Kale, Raspberries, and Blackberries for Fall; and Manchego, Dried Apricots, Fennel, and Radicchio for Winter. Many salads in the book require only a cutting board and a knife, so lunches can be made fresh at your desk. With an emphasis on fresh, whole foods, and innovative flavor combinations, these salads truly excite and inspire.

    We were all feeling the same fear, heartsickness, worry, and sadness, but due to the nature of the virus, it was hard to connect. I connect through cooking, and I noticed that's what many others were doing as well. We took to the kitchen to share something of ourselves--and cooking became the discipline, diversion, and devotion that got us through."You may think you know Rachael Ray after decades of TV appearances and dozens of books, but 2020 changed us all and it changed her, too--her life and her direction. During the early months of the pandemic in upstate New York, far away from her New York City television studio, Rachael Ray and her husband, John, went to work in their home kitchen hosting the only cooking show on broadcast TV. At her kitchen counter, with the help of her iPhone cameraman (John), Rachael produced more than 125 meals--everything from humble dishes composed of simple pantry items (One-Pot Chickpea Pasta or Stupid Good, Silly Easy Sausage Tray Bake) to more complex recipes that satisfy a craving or celebrate a moment (Porcini and Greens Risotto or Moroccan Chicken Tagine).This Must Be the Place captures the words, recipes, and images that will forever shape this time for Rachael and her family, offering readers inspiration to rethink and rebuild what home means to them now.

    Not here. I’m going to save you the trouble and get to the point right up front.” These first sentences of the book sum up what Ted Allen’s The Food You Want to Eat is all about—the tempting, delicious, satisfying fare you really want on your dinner table tonight, without the fuss and the formalities. Chapters include:•I Know What You Want to Eat: the essentials of steak, chicken both fried and roasted, warm caramel brownie sundaes, and a luscious mac and cheese that will have you thinking outside the box—way outside.•Happy Hour: for the kind of parties real people actually throw; no engraved invitations or seating charts, just easy, delicious recipes like crostini, a simple tuna tartare that kicks, the crowd-pleasing spicy Cajun “pigs” in much nicer “blankets” than you’re used to, four incredible pizzas (one for each season), and of course ten perfect cocktails.•The Cookout: fulfilling everyone’s desire for great barbecued ribs, plus the more adventurous (but even easier) rosemary grilled leg of lamb, and Ted’s secret to the ultimate hamburger.•Poultry: whether baked, braised, or sautéed, chicken is often what’s for weeknight dinner, and here’s everything from soy-and-honey-glazed roast chicken to “around the world on a chicken breast” with superb ways to liven up those boneless, skinless, tasteless cutlets. Plus a simple (really!) duck, and a turkey that doesn’t demand the traditional Thanksgiving heroics. Ted also delves into chapters on an array of fantastic salads that are a far cry from rabbit food; pastas featuring Italian classics like a great ziti with sausage and your basic pasta with red sauce, as well as easy Asian adventures such as cold soba noodles with sesame-peanut sauce; seafood for everyone who’s afraid to cook fish; meats that range from an amazing marinated grilled pork tenderloin and killer chili to a classic pot roast and osso buco; vegetable recipes that will make you love broccoli in a whole new way; and desserts for after dinner—and breakfasts for after after dinner. This is the debut cookbook from one of the most engaging, most entertaining people ever to wield a spatula, filled with the incredibly simple, delicious real-life recipes for The Food You Want to Eat. In a word, mmmm.