Slim down. It's just that easy--with just 1,500 delicious calories a day!From the author of The 1,200-Calorie-a-Day Menu Cookbook, comes all new recipes for when you are counting calories but don't want to sacrifice flavor, taste, or variety. While most low-calorie meal plans leave you hungry for more, this cookbook serves up a satisfying selection of energy-boosting breakfasts, fast-fix lunches, and delectable dinners--plus two healthy snacks and one guilt-free dessert--every single day! It's hard to believe it's just 1,500 calories.

     Nancy Makin weighed an astounding 703 pounds in May 2000. She was forty-five years old and had diabetes and heart disease. Thanks in equal parts to shame and logistics, she'd been homebound for a dozen years. But all that changed after a gift from her sister: a computer. A technophobe, Nancy ignored it for months, until finally boredom and curiosity pushed her into cyberspace. And there, in a chat room, she found the friendliness, the support, and even the love she'd been missing for so long. Nobody flinched when Nancy spoke up; people treated her with the same respect accorded to everybody else. Thanks to these emotional connections, Nancy's life was transformed. She followed no diet plan; no pills, potions or ab-crunching exercises played a part. There was no silver bullet, no magical, elusive ingredient-and yet today Nancy has lost more than 530 pounds. Nancy's tale is one of redemption, a story of reevaluating her worth and insisting she had value simply because she was human. It will show a growing America that life is sweet and always worth living.

    She has a thriving freelance writing career, good friends close by, a handsome boyfriend and now the perfect kitchen to cook in. What more could a could a girl want? Certainly not to stumble across a spilled bottle of wine, a shattered glass and a dead body! The well-known winemaker was, as the Chief of Police declared, “dead as a doornail”, and Nicki is sure it’s murder! Along with her good friends, Alex and Jana, and her one-of-a-kind landlady, Maxie, Nicki’s determined to uncover who killed the much-despised winemaker, and what was so special about his personal blend of wine? In the very best tradition of a riveting “whodunit” mystery-- with twists and turns to keep you guessing, Nicki and her friends of amateur detectives will make you laugh and wonder “who murdered the winemaker” until the very last clue! A Special Blend of Murder has recurring characters, but can easily be read as a stand alone book. Download your copy today- and be prepared to put your thinking cap on! Author’s Interview: Why a Murder Mystery? I love a good mystery, especially if the clues are all there but you’re still guessing until the very end—and then it’s “Oh, of course!” Agatha Christie was a master at it, and who doesn’t love Jessica Fletcher in Murder She Wrote? I love the cozy mystery books, and even any mystery movie they’re made into! You wrote romances, why the switch? I still do write them. Never sell a romance reader short—they literally love a good story! Quite a number of my romance novels end up with a murder or some other major element of suspense. A good romance story needs a bit of something more than longing looks and a string of misunderstandings. I honestly think a little suspense, action or mystery, helps any story along. But in a romance, it’s all about the love story with some mystery on the side. In a mystery, it’s all about solving the puzzle, with friends—and maybe some romance—on the side. And I do love to read them both! And how did you come up with your characters? Like all writers do, they’re partly based on people I know or have met. But mostly, I like characters who are close and interact naturally with each other. And books are a fantasy world. Who doesn’t want a group of close-knit people you can always count on? Friends, who are not only like family but who know you really well and like you anyway? I think that’s something everyone wants in his or her life. Including me!

    New chapters cover how to build a personal carb count database, carb counting for insulin pump users, a whole week of meal plans, and much more.

    Bar Tartine--co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt--is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.

    It is for anyone who has found themselves staring at the shelves in their local sandwich chain or their work canteen with a growling stomach and sinking feeling.The Little Book of Lunch has clever approaches to classics making them easy for transportation; meals that taste delicious at room temperature; quickly assembled dishes for when you barely have five minutes; recipes for when the cupboards are bare. It includes:-Wholesome and Healthy salads like tabouleh-Indulgent and Decadent Dining like grilled halloumi, vegetable and avocado couscous-Sandwiches for when you are chained to your desk like guacamole and tomato salsa on rye -Store-cupboard snacks like spicy lentil and coconut soup-Sweet treats to bribe colleagues like salted caramel brownies

    When asked who has influenced them most, chefs from New York to Little Washington to Charleston cite Ms. Lewis and her classic collection of recipes, In Pursuit of Flavor, first published in 1988. Edna Lewis learned to cook by watching her mother prepare food in their kitchen in a small farming community in Virginia. Because she was raised at a time when the vegetables came from the garden, fruit from the orchard, pickles, relishes, chutney, and jellies from quick canning, and meat from the smokehouse, Edna Lewis knows how food should taste. Every recipe included in her cookbook, both old friends and new discoveries, reflects her memory of and continuing search for good flavor.

    The eighteenth century saw the Father of His Country distilling whiskey in his backyard. The nineteenth century witnessed the lavish expenses on wine by the Sage of Monticello, Honest Abe’s inclination toward temperance, and the slurred speech of the first president to be impeached. Fast forward to the twentieth century and acquaint yourself with Woodrow Wilson’s namesake whisky, FDR’s affinity for rum swizzles, and Ike's bathtub gin. What concoctions can be found in the White House today? Visit the first lady’s beehives to find out!In Mint Juleps with Teddy Roosevelt, you’ll learn:• Which Founding Fathers had distilleries in their backyards• The teetotalers versus the car-totalers• Whose expensive tastes in vintages led to bankruptcy• Which commanders in chief preferred whiskey to whisky• The 4 C’s: Cointreau, claret, Campari, and cocktails• The first ladies who heralded the “hair of the dog” and those who vehemently opposed it• The preferred stemware: snifter or stein?• Which presidents and staff members abstained, imbibed, or overindulged during Prohibition• Recipes through the ages: favorites including the Bermuda Rum Swizzle, Missouri Mule, and Obama’s White House Honey AleSo grab a cocktail and turn the pages of Mint Juleps with Teddy Roosevelt for a unique and entertaining look into the liquor cabinets and the beer refrigerators of the White House. Cheers!

    The restaurant’s thought-provoking dishes and unconventional pairings draw on techniques both traditional and modern that combine with the heart of the Manresa experience: fruits and vegetables. Through a pioneering collaboration between farm and restaurant, nearby Love Apple Farms supplies nearly all of the restaurant’s exquisite produce. Manresa is an ode to the mountains, fields, and sea; it shares the philosophies and passions of a brilliant chef whose restaurant draws its inspiration globally, while always keeping a profound connection to the people, producers, and bounty of the land that surrounds it.

    Here is a superb collection of recipes that you can rustle up with absolutely no fuss, but which will knock your socks off with their flavour.Peppered throughout the book are ingenious ideas such as no-hassle starters and sauces that will lift any dish. From Turkish Pasta with Caramelized Onions, Yoghurt and Dill and Paprika-baked Pork Chops with Beetroot, Caraway and Sour Cream to Parmesan-roasted Cauliflower with Garlic and Thyme, Diana takes the kind of ingredients we are most likely to find in our cupboard and fridge - or be able to pick up on the way home from work - and provides recipes that will become your friends for life.

    Feast on something bigger than a fad. Motivational tips, Scripture passages, Food for Thought, and a special note from Rick Warren lead the way to transformation for the long haul.The Daniel Plan Daily Devotional builds on the top essential—Faith—that has made The Daniel Plan doable and successful for thousands of people worldwide. A dream team of spiritual, fitness, and health professionals, including Rick Warren, Dr. Daniel Amen, Dr. Mark Hyman, and the Daniel Plan Wellness Faculty will help you continue your journey toward whole health and wellness.Ultimately, The Daniel Plan Daily Devotional will change your life in the areas of faith, food, fitness, focus, and friends—the five essentials to transform your body, mind, and spirit from the inside out!

    My passion for casseroles was born from memories of my childhood and my mother's lasagna, thick and rich and gooey and delicious. But once I had three children of my own, casseroles were the solution to many frenzied nights. We all loved the simplicity, ease, and satisfaction of a well-baked casserole. One of my favorite dessert casseroles was the Pear Crisp my kids and I made in late August when our pear tree was groaning from the weight of those luscious orbs ripening. We'd cut them up and arrange them in a casserole with cinnamon and then blanket them with a streusel made of flour, butter, and sugar before baking until bubbly. Hey, what a great name for a book!"—from Bake until BubblyAdvance Praise"Bake until Bubbly . . . the name says it all. Visions of creamy, tender casseroles with crusty, crunchy tops immediately come to mind and Clifford Wright's book delivers. You will find easy-to-make one-dish recipes like the rustic but elegant Veal Saltimbocca and Cassoulet and comfort food such as Blue Cheese Halibut Bake; Sausage, Red Bean, and Apple Casserole; Cranberry-Apple-Walnut Crisp; and Blackberry and Cream Cheese Crepes Casserole. I love the fact that you can find everything from breakfast casseroles to vegetarian options to desserts. The Potato, Bacon, and Gruyère Casserole is coming to my next potluck."—Dede Wilson, Contributing Editor to Bon Appétit magazine and public television host"Just when I thought there was little left to be exploited in casserole cookery, Clifford Wright comes up with an herby tamale pie with cornmeal mush, an Irish rutabaga pudding, a baked rigatoni with meatballs, a nectarine and almond dessert casserole, and numerous other fascinating dishes guaranteed to add new and exciting dimension to this succulent style of cooking."—James Villas, author of Crazy for Casseroles and The Glory of Southern Cooking

    Includes more than 40 main dish recipes and step-by-step illustrations.

    Carbs Cals

    Plant-based eating has been linked to abundant health benefits, including increased lifespan, a lower risk of heart disease and cancer, and better brain health. Now, for everyone from omnivores who want to cut back on meat and eat more vegetables, to vegans looking to benefit even more from the healthiest plant foods, "The Plant-Powered Diet "meets all readers where they are, explains the dramatic benefits of eating more plants, and provides an all-in-one guide to re-engineering one's diet, day by day.Sharon Palmer, a nationally recognized nutrition expert and editor of the respected wellness newsletter "Environmental Nutrition" (circulation about 80,000), gives readers the low-down on nutrient-packed plant proteins, whole grains, vegetables, fruits, and plant fats--as well as herbs, spices, chocolate, coffee, tea, and wine. Then she explains exactly how to take the "powerful plants plunge," with a realistic 14-day plan guiding readers through the supermarket, the kitchen, making school lunches, ordering in restaurant, healthy eating on-the-go, exercise, and more--culminating with 75 original recipes, for every meal, all with complete nutritional data.