Enjoy eating and cooking all your favourite cheesy dishes without the cholesterol, animal products and dairy allergies that can be harmful to your health.

    Historically, these so-called odd bits have had a regular place on our plates and in our culinary repertoires. In fact, many are considered delicacies and routinely appear in regional specialties. So why do we eschew and waste valuable protein? When have our sensibilities become so squeamish? In short—when did we decide offal had become awful?    Jennifer McLagan, award-winning author of Bones and Fat, is on a crusade to bring the nose-to-tail style of cooking and eating out of the closet and back onto to our dining tables. Her mission: restoring our respect for the whole animal, developing a taste for its lesser known parts, and learning how to approach them in the kitchen as confidently as we would a steak or a burger. Serious food lovers will delight in the sheer variety of the dishes that await, ranging from simple to challenging: •  Headcheese for the Unconvinced•  Veal Cheeks with Swiss Chard and Olives•  Cheese and Just a Little Brain Fritters•  Lamb Neck with Quince and Turnip•  Brisket Braised with Caramelized Onions and Chile•  Sweetbreads with Morels and Fresh Fava Beans•  Moroccan-Style Braised Heart•  Minted Tripe and Pea Salad•  Wild Boar Shanks with Cranberries and Chocolate•  Bone Marrow and Mushroom Custard Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and religious roles of these unusual meats. McLagan’s enthusiasm for her subject is contagious, and with her insight and humor will convert even non-believers to the pleasure of odd bits.

    Plus, he completely refreshed the tasting section with flavor profiles that also discuss winemaking; created a new Best of the Best chapter; and included more than 20 smart phone tags throughout the book that link to videos of Kevin talking about wine. As always, the book offers Wine Basics, Tasting Wine, Matching Wine and Food, Frequently Asked Questions About Wine, and a Selected Glossary. Zraly goes region-by-region, with the wines organized from simple to complex--allowing readers who follow Kevin's order to experience the finest wines and a wide diversity of tastes, styles, regions, and countries. More than ever, this is clearly the wine guide against which all others are judged.

    More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crpes au Caramel et Beurre Sal (crpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.

    That’s right: growing more mushrooms may be the best thing we can do to save the environment, and in this groundbreaking text from mushroom expert Paul Stamets, you’ll find out how. The basic science goes like this: Microscopic cells called “mycelium”--the fruit of which are mushrooms--recycle carbon, nitrogen, and other essential elements as they break down plant and animal debris in the creation of rich new soil. What Stamets has discovered is that we can capitalize on mycelium’s digestive power and target it to decompose toxic wastes and pollutants (mycoremediation), catch and reduce silt from streambeds and pathogens from agricultural watersheds (mycofiltration), control insect populations (mycopesticides), and generally enhance the health of our forests and gardens (mycoforestry and myco-gardening).  In this comprehensive guide, you’ll find chapters detailing each of these four exciting branches of what Stamets has coined “mycorestoration,” as well as chapters on the medicinal and nutritional properties of mushrooms, inoculation methods, log and stump culture, and species selection for various environmental purposes. Heavily referenced and beautifully illustrated, this book is destined to be a classic reference for bemushroomed generations to come.

    By her own candid admission, though, this fit, glamorous, but down-to-earth star was not always health-conscious. Learning about the inseparable link between nutrition and the body was just one of the life-changing lessons that has fed Cameron’s hunger to educate herself about the best ways to feed, move, and care for her body. In The Body Book, she shares what she has learned and continues to discover about nutrition, exercise, and the mind/body connection.Grounded in science and informed by real life, The Body Book offers a comprehensive overview of the human body and mind, from the cellular level up. From demystifying and debunking the hype around food groups to explaining the value of vitamins and minerals, readers will discover why it’s so important to embrace the instinct of hunger and to satisfy it with whole, nutrient-dense foods. Cameron also explains the essential role of movement, the importance of muscle and bone strength and why we need to sweat a little every day.The Body Book does not set goals to reach in seven days or thirty days or a year. It offers a holistic, long-term approach to making consistent choices and reaching the ultimate goal: a long, strong, happy, healthy life.

    And with each serving containing approximately 80 calories—nearly 100 calories fewer than a serving of traditional ice cream—you can indulge with peace of mind (and keep your trim waistline!).   Chapters are devoted to innovative flavor “inspirations,” and cover everything from Caribbean & Island Flavors to Healthy Flavors and Aphrodisiacal Flavors. You’ll also find two chapters full of recipes for toppings, sauces, sides, and other dessert accompaniments. Recipes include:Peanut Butter BananaBlack SesameChocolate MarshmallowAlmond CookieOrange Passion FruitGranola CrunchPecan Apple DanishEspresso BeanVanilla Graham Cracker and hundreds more!

    This indispensable resource will grow with readers-whether a novice in green living or a veteran environmentalist-as their interests and needs change over time.

    and sell your creations (Everything®) Create beautiful, natural soaps without leaving home! Ever wonder what's really in your store-bought soap? Once you start making your own soap, you'll never have to wonder again! The Everything Soapmaking Book, 3rd Edition is a comprehensive guide to making all kinds of soap, whether you want to decorate your home or pamper your or your family's skin. Homemade soap is not only an easy project for any level craft lover, but it's beautiful, too! Completely revised and updated with information on natural and organic ingredients, this easy-to-use guide shows you how to: Choose the right soapmaking equipment Blend colors and aromatic scents Create all kinds of soap, from bath soap to facial cleanser Make soaps for holidays and special occasions You'll also learn how to beautifully package your soaps and sell them at farmers' markets, local retail outlets, and online craft sites. With these simple-to-follow recipes, stunning photographs, and expert tips and advice, you'll be a soapmaking expert in no time!

    Bobbi looks at everything from skincare basics to every aspect of facial makeup--from how to find the right color and type of foundation for any skin tone to how to apply every detail of eye makeup (Brows, Eye Liner, Eye Shadow, and Eye Lashes) no matter your eye color and shape. Of course there are never-before-seen tips on blush, bronzer, lip liners, lipstick, etc. And Bobbi looks beyond the face with informative chapters on "Hands and Feet" and "Body Skin Care." Each chapter has thorough step-by-step basic directions for makeup application and easy-to-follow photographs and line drawings, along with Bobbi's expert, yet assuring, advice. Plus, there's a groundbreaking section of the book that will be of special interest to women who've wanted to know how makeup stylists do what they do: the top beauty secrets only these artists know, essential equipment to keep on hand, how to break into the business, and how to work with photographers and celebrities. Breathtaking photos of the finished faces-from everyday looks to exotic runway style-along with advice on putting it all together for every woman, make this a book like no other.BOBBI BROWN'S MAKEUP MANUAL will be the only book any woman will need to look absolutely fabulous.

     Practical and enjoyable to read, this new edition of The Food Substitutions Bible has the best instructions for the home cook or professional chef who needs to find a great substitution when a vital ingredient is missing at a critical time in the preparation of a recipe. Every substitution includes exact proportions and precise directions for making accurate, reliable replacements. Out of confectioner's sugar? Finely grind half a cup plus one and a half tablespoons of granulated sugar with three-quarters of a teaspoon of cornstarch in a blender or small food processor. This new edition features: More than 300 new entries and cross-references for ingredients, such as agave nectar, and equipment, such as a mandoline Five new ingredient charts and measurement tables, such as Picking Coffee, Container Size Equivalents and Alcohol Retention in Cooking 20 percent more content overall A bigger trim size to provide easier access to information The straightforward page design makes each entry, chart and sidebar easy to understand and follow. This new edition is bigger, better, updated, expanded and completely revised, providing more information more readily.

    Filled with resources and organized in a simple problem-and-solution format, this is an ideal resource for both experienced foods styling pros and first-timers alike.This is the only book of its kind on the market, shedding light on the art and craft of food styling More than 300 full-color photos reveal the process of styling and the spectacular results, teaching and inspiring anyone interested in food and how it is presented in media The book features a timeline of 60 years of food styling, a glossary of important terms, and a listing of vital styling resources The only book the aspiring or professional food stylist will ever need, this exceptionally thorough resource covers challenges from flawless fried chicken to fluffy, cloudlike cake frostings-and everything in between Whether you're looking to break into the food styling business or just touch up on the latest and most effective techniques, Food Styling is the ultimate guide to creating stunning culinary visuals.

    From long lost recipes to classic favorites, the irresistible desserts featured in this wonderful cookbook will be pastry nirvana for Mollie Katzen and Moosewood fans—hot and tasty treats sweetly illustrated, combined with  time-tested baking tips and secrets for preparing the perfect pie.

    Learn a few basic country skills, she reasoned, and she would be able to produce at least some of the food and resources she used every day.Goodbye, fast food and Wonder Bread; hello, homesteading. With enthusiasm and joy for the tasks at hand, Woginrich embarked on a journey that has been sometimes hilarious, sometimes heartbreaking and always soul satisfying.From the fulfilling work of planting a garden and installing honeybees, to the bliss of gathering fresh eggs for an omelet or playing an old-time ballad on the fiddle, Made from Scratch shares the honest satisfaction of doing for oneself, and brings the reader to a deep appreciation for the value of simple skills performed well.

    As if you were standing by her side in the kitchen, Aliza offers a thorough course on the art of making pasta, from selecting ingredients and mastering different types of doughs to making a range of classic and creative shapes and flavors. This foundation combined with helpful tips from her many years of experience and bits of history on pasta traditions in Italy and around the world make this the only pasta-making book you’ll need.  Making Artisan Pasta features:Recipes for pasta doughs made completely from scratch, with delicious ingredients including buckwheat and whole wheat flour, roasted red pepper, asparagus, squash, porcini mushroom, and even squid ink and chocolateFully illustrated step-by-step instructions for rolling, shaping, and stuffing dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pastaDetailed instructions on how to make the ultimate in pasta: hand-stretched doughChinese pot stickers, Polish pierogi, Turkish manti, and other delectable pastas from beyond its traditional Italian bordersArtisan tips to help anyone, from novice to experienced, make unforgettable pastaMaking Artisan Pasta brings to you the satisfying pleasure of working with your hands using simple tools to create fresh artisan pasta to share with your family and friends.