With my lifestyle tips and tricks you'll be able to keep your bod, your love life, your personal style and everything else hot & sexy. Whether you're trying to tone those bat wings, wanting to develop healthier eating habits, wondering about juice cleanses or curious about how to attain that Victoria's Secret curl-I got ya covered. It's all about learning to balance your life.I'm Lauryn Evarts, the creator of The Skinny Confidential, a blog that was rated the most popular health and fitness blog in the world. I've also been featured in The Huffington Post and frequently blog for television personality Giuliana Rancic's Fab Fit Fun.With easy exercises, delicious and affordable recipes and accessible tips on everything from keeping your hair looking hot and healthy to how to steal your boyfriend's clothes for your own quick wardrobe makeover, my book has it all.If you love my blog, this book will give you the bigger picture-a total lifestyle guide.

    market in two decades, Hiroko Shimbo Beitchman gently and authoritatively demystifies for Western cooks this elegant and tasty cuisine.

    This celebration of farm life is a companion volume to the PBS series hosted by Adams. 64 full-color photographs.

    My Big Fat Greek Wedding, the upcoming epic Troy, the 2004 Summer Olympics returning to Athens--and now, yet another reason to embrace all things Greek: The Olive and the Caper, Susanna Hoffman's 700-plus-page serendipity of recipes and adventure.In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp with Fennel, Green Olives, Red Onion, and White Wine. She gathers wild greens and herbs with neighbors, inspiring Big Beans with Thyme and Parsley, and Field Greens and Ouzo Pie. She learns the secret to chewy country bread from the baker on Santorini and translates it for American kitchens. Including 325 recipes developed in collaboration with Victoria Wise (her co-author on The Well-Filled Tortilla Cookbook, with over 258,000 copies in print), The Olive and the Caper celebrates all things Greek: Chicken Neo-Avgolemeno. Fall-off-the-bone Lamb Shanks seasoned with garlic, thyme, cinnamon and coriander. Siren-like sweets, from world-renowned Baklava to uniquely Greek preserves: Rose Petal, Cherry and Grappa, Apricot and Metaxa.In addition, it opens with a sixteen-page full-color section and has dozens of lively essays throughout the book--about the origins of Greek food, about village life, history, language, customs--making this a lively adventure in reading as well as cooking.

    Great Good Food addresses today's number one food-health concern -- fat -- in a collection of delicious new recipes that don't sacrifice pleasure for nutrition. While Rosso has lowered the fat, she hasn't forgotten that taste is still the driving factor when we make food choices.In her previous books Julee Rosso's lively original style has helped define home cooking for over a decade. Here, in more than eight hundred delectable recipes, she applies that style to our contemporary palates, which demand flavor along with fitness. Here, in menus designed to be used every day, are dishes built on the grains, beans, and rices that are the foundation of a smart diet; the herbs and fabulous vegetables that now spring up in our gardens and supermarkets; the fresh fish, lean game, and delicate poultry that are being raised for today's table.Great Good Food is indispensable for the smart cook. Rosso delivers the sizzle without straining the skills of the average home cook. Away from the kitchen, it also is a treasure trove of nutritional information, gardening and shopping tips, seasonal and international menus, food history and lore, and charming ideas for dressing up the house and catering to your guests.Lower-Fat Cooking for Five SeasonsSpring Fever-- Summer, the Season of Plenty-- Autumn LeavesHome for the Holidays-- Winter WondersMenus for Celebrating EverythingShooting-Star Night-- Mother's Day Tea-- Black-Tie New Year's EveBig-Plate Buffet-- Halloween Hayride-- Too Hot to Cook-- Out on the BeachCompany's Coming-- White Christmas EveInternational FeastsRed-Hot Mexico-- A Moroccan Oasis-- Spanish SunshineMeet Us at the Trattoria-- The Best of Bistro-- On a Greek IslandThe New PantryThe Yogurt Culture-- All About Oils-- Salsas-- Marinades-- Vibrant VinegarsThe Pepper Patch-- The Herb Garden-- Great Garlic-- A Grain of TruthUse Your Noodle-- Green Greener Greenest SaladsThe New ClassicsMagic Mousses-- Great Good Pestos-- Salad Spritzes, Splashes, and SpraysSunset Sips and Dips-- Pizza Toss-Up-- Sweet Nothings-- Flavored OilsNutrition UpdateCalories, carbohydrates, protein, and fat analysis for every recipe "Good for You" tips-- All about fat-- How to monitor your indulgences

    Though the subject is so familiar to us all, her approach is totally original, just as it was in her award-winning Roasting: A Simple Art and Microwave Gourmet. In a wonderfully diverse collection of nearly three hundred recipes from all over the world--some traditional, some newly minted, many so simple they require no cooking at all, each of them very much a part of our spiritual and emotional lives--she offers up a lifetime worth of pleasure:icy soups for steamy days (ceviche soup with ginger) and hot soups for cold days (winter duck soup)rustic potages (great green soup) and elegant consommes (beef madrilene)simple soups to start (Moroccan tomato) and complex soups that make a meal (beef short ribs in a pot)fifteen-minute specials (mussels and tomato soup) and those that simmer all day (pot-au-feu)a magical garlic broth, among other vegetable broths and bases, gives vegetarians hundreds of recipes to enjoy As always, Barbara's intelligence and talent for innovation have resulted in a vast body of ideas to make your life in the kitchen easy and interesting. Nearly thirty stocks are offered, as well as dozens of ways to use seasonal produce to cook and freeze soup bases for year-round fresh taste. You'll find cooking times for everything from dumplings and piroshki to noodles and pasta, simmering times for every possible cut of meat, and yields and blanching times for dozens of vegetables. There are easy-to-follow charts to answer every cooking question.And then there's Barbara's "memory pieces." Woven through the recipes, they form a book within a book, one family's personal and culinary history. They're fascinating and warming and enriching on their own. They also remind us why soup is a vital part of our lives. And why Barbara Kafka is a vital part of our cooking experience.

     Each section of My Paleo Patisserie introduces and adapts the fundamental elements and techniques of traditional patisserie baking for the grain-free baker. With dozens of beloved culinary standards and hundreds of potential recipe combinations, My Paleo Patisserie is an indispensable resource of creative confectionery for the grain-free baker.

    The easily adaptable, versatile recipes in Vij's at Home are tailored for busy households like theirs. Meeru and Vikram share how to prepare flavorful vegetarian dishes that go from stove to plate in less than 45 minutes as well as easy Indian seafood, poultry and meat dishes that come together in 20 minutes then simmer while the home chef sits down with a glass of wine, or helps the kids with their homework. Interspersed throughout, the endearing couple share aspects of the home life of busy restaurateurs, who still manage to cook with their daughters, eat at the dining room table and throw parties for friends.Pull up a chair—Meeru and Vikram invite you to dinner.

     Yes, it’s as easy as it sounds. All you have to do is to dump all the ingredients into crockpot and after a few hours enjoy delicious meals. This cookbook will offer you a huge collection of mouth-watering dump recipes to choose from, and unlike many cookbooks out there it’s well formatted and easy to follow. It’s specifically designed for busy people to make it easy to prepare top recipes in much less time. In this book you will learn the following awesome crockpot dump meals: Secret Ingredient Roast Chicken Spaghetti Easy Taco Soup Cola Chicken Tortellini Lasagne Cowboy Casserole White Bean Chicken Chili Chicken Taco Chili Ranch Pork Chops Creamy Garlic Broccoli Shredded Beef Tostada Fiesta de Mexico Gone All Day Casserole Cajun Shrimp & Rice Caribbean Chicken And much more…

    Veganism, already a top food trend and diet, is taking off in the sports world. The lifestyle has been adopted by Olympians, body builders, and boxers, as well as top athletes in the NBA and NFL. Hollywood is on board, too. James Cameron (director of Avatar and Titanic) has produced a film on the topic called The Gamechangers, which follows vegan athletes, including Arnold Schwarzenegger, U.S. Olympian Kendrick James Farris, and surfer Tia Blanco.In No Meat Athlete, author, blogger, and hundred-mile ultramarathoner Matt Frazier will show you the many benefits to embracing a plant-based athletic lifestyle, including:Weight loss, which often leads to increased speedEasier digestion and faster recovery after workoutsImproved energy levels to help not only athletic performance, but your daily lifeReduced impact on the planetIn this revised and updated edition, you'll also find new recipes, advice, and an all-new 12-week strength training plan designed to improve your overall fitness. Section I of the book provides practical advice for transitioning to a plant-based lifestyle, while ensuring you are getting all the nutrition you need. In Section II, Matt delivers training manuals of his own design for runners of all ability levels and ambitions, including tips for creating healthy habits, improving performance, and avoiding injuries.No Meat Athlete is your road map to top-notch performance, the plant-based way!

    Now Leslie Kaul, the stores' executive chef, along with the owners, offer The Daily Soup Cookbook, a collection of 200 favorite recipes for soups, stews, and stocks. These straightforward formulas, drawn from a globe-spanning repertoire, will please cooks of all kinds, from beginners to the accomplished.Organized by ingredients such as vegetables, beans, grains, and fruit, the recipes include old favorites like French Onion and Chicken Matzoh Ball soups, as well as less familiar brews such as Jamaican Pumpkin soup, Shrimp and Scallop Seviche, and Poblano Corn Chowder. In addition to a chapter devoted to chilis--Braised Pork Chili with Black Beans and Corn is a particular winner--the authors provide notes on ingredients and techniques, historical asides, and a series of tongue-in-cheek sidebars, offering, for example, the Periodic Table of Soups and Baby Names for the New Millennium ("Art E. Choke" is one).If these digressions aren't always apt, there are always the soups, with several pièce de résistance examples--Peking Duck; Lamb, Artichoke, and Rosemary Stew; and Saffron Mussel soup--guaranteed to please. A final section on stocks provides basic soup building-block information, and Things to Do with Leftover Soups offers next-day options, should any of the delicious bowls not be devoured instantly. --Arthur Boehm

    It contains 750 recipes, Gullah verses, and sketches by Charleston artists. This classic cookbook is a must-have for any collector! Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies

    This anthology features both established food writers and rising stars addressing everything from celebrated chefs to the travails of the home cook, and from erudite culinary history to food-inspired memoirs. By turns opinionated, evocative, nostalgic, sensuous, and just plain funny, it’s a tasty sampler to dip into time and again, whether you’re in the mood for foie gras or fruitcake. Like previous collections, Best Food Writing 2008 will include writers such as Colman Andrews, Anthony Bourdain, Frank Bruni, Bill Buford, Barbara Kingsolver, Madhur Jaffrey, Ruth Reichl, Raymond Sokolov, Jeffrey Steingarten, and many others.

    It's called Seattle. Here you'll find everything from Japanese bento box lunches and Thai satays to steaming bowls of Vietnamese soups and all-American blackberry cobblers. No chef embodies this diversity with more flair and more flavor than chef/author/restaurateur Tom Douglas. And no book does it better than Tom Douglas' Seattle Kitchen.Tom's creativity with local ingredients and his respect for Seattle's ethnic traditions have helped put his three restaurants and Seattle on the national culinary map. Join Tom and celebrate the Emerald City's rich culinary tradition: sweet I Dungeness crabs, razor clams, rich artisan cheeses, and deeply flavored Northwest beers. Share in the delight of sophisticated Washington wines, coffee fresh vegetables, fruits, and the exotic flavors of the Pacific Rim countries.Tom Douglas' style is laid-back sophistication with a dash of humor. You can see it in the names of his chapters, "Starch Stacking," "Slow Dancing," and "Mo' Poke, Dadu" (this last title, courtesy of his daughter, Loretta, means "More Pork, Daddy"). And you can taste it in his signature dishes such as Dungeness Crabcakes with Green Cocktail Sauce, Roast Duck with Huckleberry Sauce and Parsnip-Apple Hash, Udon with Sea Scallops in Miso Broth, and Triple Cream Coconut Pie.Try his hearty Long-Bone Short Ribs with Chinook Merlot Gravy and Rosemary WhiteBeans or spicy Fire-roasted Oysters with Ginger Threads and Wasabi Butter. Relax in the comfort of the comfort foods he prepares for his own family: Loretta's Buttermilk Pancakes with Wild Blackberries, Basic Barbecued Baby Back Ribs, and Five-Spice Angel Food Cake. They're all clear, simple recipes that'll have you cooking like Tom Douglas from the very first page.But this is more than a cookbook; it's a food lover's guide to Seattle. Join Tom on a tour of his city with his list of top ten best things to do -- and eat -- in Seattle, from his favorite ethnic markets and neighborhoods to where to get the best breakfast.Why not turn your kitchen into a Seattle kitchen? All it takes is a little help and inspiration from Tom Douglas.

    The 140 easy-to-make recipes provide a mouthwatering way to eat great, lose weight, lower blood pressure and prevent diabetes without feeling deprived.QUICK AND HEARTY BREAKFASTS• Berry Banana Green Smoothie• Veggie Frittata with Caramelized OnionsENERGY-BOOSTING LUNCHES• Mexican Summer Salad• Chicken Fajita WrapsFAST AND FABULOUS SNACKS• Roasted Zucchini Crostini Dip• Grilled Sweet Potato Steak FriesSATISFYINGLY DELICIOUS DINNERS• Turkey Meatballs in Marinara Sauce• Ginger-Apricot Chicken SkewersTASTY AND WHOLESOME DESSERTS• Grilled Peaches with Ricotta Stuffing and Balsamic Glaze• Mini Cheesecakes with Vanilla Wafer Almond CrustNamed the number-one diet in terms of weight loss, nutrition and prevention of diabetes and heart disease, DASH (Dietary Approaches to Stop Hypertension) is the best diet for a fit lifestyle. Including a 28-day meal plan, easy-to-follow exercise advice and tips for keeping to the diet when on the go, this cookbook is the ultimate guide to living healthy.