100 easy recipes—under $10 to make—with less than 10 net carbs per serving! The keto diet shouldn’t be complicated, boring, or expensive! The DIRTY, LAZY, KETO Dirt Cheap Cookbook by USA Today bestselling author Stephanie Laska makes keto “doable” for everyone. You don’t have to break the bank to go keto with The DIRTY, LAZY, KETO Dirt Cheap Cookbook. Stephanie Laska lost 140 pounds by solving the problem of not having enough money or time to eat healthy. In The DIRTY, LAZY, KETO Dirt Cheap Cookbook, she shares 100 budget-savvy “dirty, lazy,” keto recipes the whole family will love—all containing ten grams of net carbs or less and costing less than $10 to make the whole recipe! These recipes are built around common ingredients (you can pronounce and will use over and again—no waste) found in your local supermarket; nothing pretentious or expensive is required. DIRTY, LAZY, KETO recipes are stress-free but without skimping on taste. You’ll also find tips to stretch that bottom dollar plus strategies to reboot leftovers but in DISGUISE along with signature entertaining and relatable stories from your best girlfriend, Stephanie. Lose weight while enjoying familiar comfort food favorites—all under ten net carbs per serving!

    . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.

    Dinner provides an opportunity to gather and refresh while spending time together around the table enjoying a meal.The author has collected and tested the book’s 100 recipes of main dishes, sides and desserts from years of experience cooking for a large family. Whether you’re feeding a family on a budget or need ideas on menu planning, this cookbook is the perfect companion for the busy, working cook.Hearty home-cooking using basic ingredients, plenty of fresh vegetables (and don’t forget the bacon) you will return to these recipes again and again when planning dinners for your family or entertaining for company.

    From TV's award-winning comedy mum, Lucy Beaumont, comes her hilarious debut on the trials and tribulations of motherhood.

    Enjoy fresh-baked breads at home using carefully tested recipes that include:- San Francisco Sourdough French Bread- Black Forest Pumpernickel- Zucchini-Carrot Bread- Russian Black Bread- Banana Oatmeal Bread- Coconut Pecan Rolls- Caramel Sticky Buns- Portuguese Sweet Bread- And much more!These wholesome, preservative-free recipes are accompanied with tips for baking the perfect loaf.Whether you're a newcomer to bread machine baking or a longtime enthusiast, this book will help you fill your kitchen with the delectable aroma of one freshly baked loaf after another.

    In his most personal cookbook yet, Bobby shares over 165 bold, approachable recipes he cooks at home for family and friends, along with his well-earned secrets for executing them perfectly. Everyday favorites--from pan-seared meats and hearty pastas to shareable platters of roasted vegetables, bountiful salads, and casual, homey desserts--go bigger and bolder with Bobby's signature pull-no-punches cooking style. Expect crowd-pleasing classics taken to the next level with exciting flavors, such as Spanish-style shrimp and grits, pumpkin pancakes with apple cider syrup, and sticky-savory-sweet Korean BBQ chicken. Riff on go-to dishes just as Bobby does with his master recipes for essentials, along with creative variations that take the base recipe in a range of directions to suit your mood, such as crispy bacon glazed with pomegranate molasses, deviled eggs topped with fried oysters, and mussels steamed in a heady green curry broth. With Bobby by your side, cooking at home just got a lot more exciting.

    He has been a busy man. Yet, for the last two years, he has also managed to squeeze in a weekly column for The Times. Without fail, he sat down every week and wracked his brain to think of something to write 900 words about. Dispatches From the Sofa is the brilliant result. Alighting on such random topics as the potential demise of Margaret Thatcher, the love-hate relationship with your football club, Mike Read's musical of Oscar Wilde, fat pop stars, Serbian breakfast banter, the pleasures of air-guitar, the banking crisis and the evil phenomenon of Jedward, this is a thought-provoking, wide-reaching, hilarious and self-deprecating collection - which also includes the first two chapters from his unpublished novel - from one of our funniest, quickest and most beloved comedians.

    Eat Wheat is a scientific and clinically-proven approach to addressing food intolerances. After 3.4 million years of eating wheat and only 500,000 years of hunting meat, humans are actually genetically better equipped to eat wheat than meat. This book is your guide to safely bringing wheat and dairy back into your diet. Dr. John Douillard, a former NBA nutrition expert and creator of LifeSpa.com, and author of 6 health books, addresses the underlying cause of the gluten-free epidemic. Eat Wheat explains how a breakdown in digestion has damaged the intestinal wall and leaked undigested foods and environmental toxins into the body’s lymphatic system, causing “grain brain” symptoms and food allergies. Although eliminating wheat and dairy from your diet may help your symptoms, it is a a temporary solution. Eat Wheat addresses the root cause: the inability to digest well and break down harmful pollutants and toxins that can lead to more serious health concerns. Backed by more than 600 scientific studies, Eat Wheat is a revolutionary guidebook to regaining your digestive strength. Eat Wheat will: Reveal hidden science on the benefits of wheat and dairy Help you navigate around food toxins in modern wheat and dairy Retrain your body to digest wheat and dairy again Flush congested lymphatics linked to food intolerance symptoms Teach you to follow natural digestive circadian cycles Help bring your blood sugar back into balance Teach you proven exercise and detox techniques to re-boot strong digestion and achieve optimal health and vitality

    

    Read on your PC, Mac, smart phone, tablet or Kindle device. You’re about to unveil the power of smoothies... Not only will "Your Guide to Weight Loss Smoothies" motivate you to take action along your weight loss journey, but it will also provide you with proven weight loss inducing smoothie recipes. This book takes all the guesswork out of how to make lip smacking smoothies every time! As you know, one of the main road blocks to losing weight is not having a plan. Well, with this guide you don't need one! Simply read the book, grab the ingredients, throw them in your blender and drink! Yes, it really is that easy. Don't believe me? Check out what's inside... How smoothies will jumpstart your weight loss Why smoothies will melt the inches off fast Easy (and delicious) ways to get in your daily greens What to add to make your smoothies a complete meal Why smoothies alone, can take your health to a whole new level A variety of recipes to satisfy your taste buds Learn what surprising weight-inducing ingredients you should avoid Much, much more! Grab your copy today! If you're looking for a fast weight loss fix that's easy and proven, then download this guide now and create the body you've always wanted! Tags: weight loss smoothies, green smoothie recipes, smoothies for weight loss, smoothie recipes for weight loss, smoothie recipe book, green smoothies, green smoothie diet, healthy smoothies, smoothie recipes for health, diet smoothies, paleo smoothies, green smoothies diet, green smoothie cleanse, green smoothies for weight loss, weight loss green smoothies, green smoothie detox, healthy green smoothies, healthy breakfast smoothies, healthy fruit smoothies, healthy smoothie recipe book

    Paris, My Sweet is a personal and moveable feast that’s a treasure map for anyone who loves fresh cupcakes and fine chocolate, New York and Paris, and life in general. It’s about how the search for happiness can be as fleeting as a sliver of cheesecake and about how the life you’re meant to live doesn’t always taste like the one you envisioned. Organized into a baker’s dozen of delicacies (and the adventures they inspired) that will tempt readers’ appetites, Paris, My Sweet is something to savor.

    We know only that, any minute now, something will. Every few months, Dave Barry gets a call from some media person wanting to know, “What the hell is wrong with Florida?” Somehow, the state’s acquired an image as a subtropical festival of stupid, and as a loyal Floridian, Dave begs to differ. Sure, there was the 2000 election. And people seem to take their pants off for no good reason. And it has flying insects the size of LeBron James. But it is a great state, and Dave is going to tell you why. Join him as he celebrates Florida from Key West at the bottom to whatever it is that’s at the top, from the Sunshine State’s earliest history to the fun-fair of weirdness and gunfire (“Our motto: ‘Come back! We weren’t firing at you!’”) that it is today.It’s the most hilarious book yet from “the funniest damn writer in the whole country” (Carl Hiaasen, and he should know). By the end, you’ll have to admit that whatever else you might think about Florida—you can never say it’s boring.

    An artist at heart, Anna works a day job as a private assistant for Bambi Von Bizmark, a megarich Upper East Side matriarch who’s about to be honored at the illustrious Opera Ball.Caught between the staid world of great wealth and her unconventional life as an artist, Anna struggles with her true calling. If she’s supposed to be a painter, why is she so much more successful as a personal assistant? When her boyfriend lands a fancy new job, it throws their future as a couple into doubt and intensifies Anna’s identity crisis. All she has to do is ensure everything runs smoothly and hold herself together until the Opera Ball is over. How hard could that be?Featuring a vibrant array of characters from the powerful to the proletarian, Perfectly Impossible offers a glimpse into a world you’ll never want to leave.

    Each crowd-pleasing dish comes in under 500 calories with satisfying—not tiny—portions. With a visual table of contents—complete with icons that indicate vegan, vegetarian and gluten-free dishes—you can quickly find meal ideas for any diet. Plus, each recipe appears with nutritional information and a beautiful photograph, making eating right surprisingly simple and totally fun. Take a look at what’s inside:Polenta with Fontina and EggsSpiced Burgers with Cucumber YogurtPotato-Leek Soup with BaconShrimp and Kale PitasSpicy Chicken EnchiladasChile-Rubbed Steak with Creamed CornThree-Cheese MacaroniBanana-Almond PuddingStrawberry Corn Cakes

    With eight sections ranging from Food Fights to Fast Food, The World's Kitchen to Why I Cook, this stellar collection features both established food writers and rising stars who serve up their culinary forays, musings, and discoveries. By turns luminous, nostalgic, witty, sensual, and sometimes just plain funny, this delectable sampler will invoke your imagination and tantalize your taste buds-whether you're in the mood for tartare-or tacos.Food fights --Waiting for asparagus / by Barbara Kingsolver --Local heroes? / by Barry Estabrook --Rare tuna / by Todd Kliman --French revolution / by Violaine Charest-Sigouin --Do recipes make you a better cook? / by Daniel Patterson --You may kiss the chef's napkin ring / by Frank Bruni --Discovering new worlds / by Francis Lam --Feast of burden / by Sara Deseran --Organicize me / by Michael A. Stusser --Home cooking --Kitchen existential / by David Leite --Cast iron skillet / by Andrea King Collier --Death by lobster pad Thai / by Steve Almond --Alabama's best covered-dish dinner / by John T. Edge --The age of casseroles / by Irene Sax --Someone's in the kitchen --The great carrot caper / by Dan Barber --Spoon-fed / by John Grossmann --The Harveys circus / by Marco Pierre White and James Steen --The best chef in the world / by Alan Richman --Building the perfect pizza / by Laurie Winer --Sharing in the feast with Johnny Apple / by Adam Noagourney --Dining around --My Miami / by Anthony Bourdain --Then there were none / by Dara Moskowitz Grumdahl --Precision cuisine : the art of feeding 800 a night in style / by Melissa Clark --The greatest restaurant on earth / by Ivy Knight --Are you lonesome tonight? / by Gail Shepherd --Mood food / by Tim Gihring --Wedded bliss / by Jason Sheehan --Post-it love / by Brett Anderson --Fast food --Don't call it a hot dog / by Joe Yonan --In search of the transcendent taqueria / by Bill Addison --Porno burrito / by Jonathan Gold --Las fabulosas taco trucks / by Robb Walsh --The world's kitchen --The soulful crêpes of Brittany / by Nancy Coons --Shanghai high / by Adam Sachs --Old school Madrid / by Anya Von Bremzen --Visiting the old city / by Madhur Jaffrey --Waiting for a cappuccino / by Carolyn Thériault --The Japanese paradigm / by John Kessler --The insidious rise of cosmo-cuisine / by Salma Abdelnour --The meat of the matter --Meat / by James Sturz --What's a stake at the butcher shop / by Pete Wells --The best burger / by Raymond Sokolov --Steak, well done / by Colman Andrews --Personal tastes --A memorable fruit / by Shuna Fish Lydon --A sugar binge / by Charles Ferruzza --The centerpiece / by Rita Williams --A grandchild of Italy cracks the spaghetti code / by Kim Severson --Why I cook --The frying of latke 49 / by Steven Shaw --Around the world to our kitchen table / by Ame Gilbert --Give me credit / by Hugh Fearnley-Whittingstall --Cooking for a crowd / by Matthew Amster-Burton --Simple cooking, then and now / by John Thorne