Everything the cook longs for is here: cobblers and crisps, cakes and cookies, puddings and soufflés, pies and pastries, ice creams and sauces. Extensive sidebars - profiles of cooks, engaging recollections of favorite desserts, quotations from hundreds of literary works, and excerpts from fascinating old recipes - make this an indispensable, lively volume. Winner of a James Beard Award and a Julia Child Award!

    She cuts through the thicket of confusing—and often downright wrong—advice on nutrition and gives you easy-to-digest, bite-sized servings of real scientific information so you can discover which foods your body needs to heal and thrive. Since Joan wears two hats—as a psychologist and a cell biologist—you can trust her to psych out your inner saboteur, enabling you to make the changes you’ve been dreaming of. And as a busy woman who loves good food, she’ll teach you how to make simple, scrumptious, satisfying meals that you and your family will love whether you’re omnivores, vegans, or vegetarians. In this groundbreaking book, Joan will help you:Get up-to-date information on the nutrition revolutionMake friends with the plants that feed your gut bacteriaLose the weight and keep it offUnderstand how diet changes your genes and how your genes determine your best dietFill out a health symptom checklist and track the changes as your personalized PlantPlus Diet optimizes your metabolismKnow which tests to ask your doctor for and whyCreate a sleek and streamlined PlantPlus kitchenMake fabulous meals in minutes with simple recipes and meal plans

    Acclaimed Fearless Critic Robin Goldstein has gone around the country serving 6,000 glasses of wine from brown paper bags to experts and everyday wine drinkers around America. Here, in print for the first time, are the shocking results, including full-page reviews of the 100 wines that beat $50 to $150 bottles in the blind tastings.

    With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious -- and so workable. For example: -- from Charles Palmer (Aureole, New York), how to sear peppery venison steaks-- from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast-- from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee-- from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace-- from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken-- from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto-- from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish-- from Michel Richard (Citrus, Los Angeles), how to work with chocolate -- a mousse-filled dome, deep-fried chocolate truffles-- from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce -- breadfruit, ti leaves, green papayas, wok-seared ono-- from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles-- from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves-- from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb-- from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace-- from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads-- from Jacques Pepin (chef-at-large), making puff pastry and a freestanding souffle Julia Child writes in her Introduction that she's never known a serious cook or chef who didn't say: "Every day I learn something new!" "That point of view," she says, "turns home cooking and the pleasures of the table into a wonderful adventure.' So, appetit, and enjoy the adventures that this wonderful book provides.

    Whether you are vegan, vegetarian, flexitarian, or meat-eater, we can all benefit from eating more plants for vibrant living. Eat More Plants shows you how to transform your diet with powerful anti-inflammatory, nutrient-dense plants, and to create delicious meals to support your immune system, gut health, fight disease, reduce stress, and restore balance.In Eat More Plants, registered dietitian Desiree Nielsen shows you a myriad of ways to add the most healthful gluten-free, plant-based foods to every meal. Packed with more than 100 anti-inflammatory recipes to meet the demands of modern life, including Blackberry Ginger Muffins, Edamame Hula Bowl with Almond Miso Sauce, Socca Pizza with Zucchini, Olives, and Basil, Creamy Pasta with Smoked Tofu and Kale, Green Machine Burgers, Tahini Date Shakes, Pineapple Ginger Cream Tart, and Cocoa Cherry Brownies. Along with expert advice on understanding inflammation and the power of plants, the book includes a 21-day meal plan to help you eat more plants!

    Inside you'll find Michael's all-time favourite recipes, the ones he cooks regularly in his own home kitchen—lots of wonderful, memorable flavours that you'll enjoy with your family and friends. Chef Michael Smith's Kitchen features over 100 fabulous, easy-to-make recipes, each with a mouth-watering photo. Start your day with French Toast Sandwiches Oatmeal Crusted with Blueberry Stuffing and Marmalade Mint Butter or Apple Pie Pancakes with Caramel Syrup. Enjoy Coconut Crusted Chicken with Mango Mint Salsa or Honey Mustard Barbecue Baked Baby Back Ribs, or a great fish dish like Grilled Tuna Steak or Pan Seared Scallops with House Wine Sauce for a wonderful dinner. You'll also find lots of recipes for delicious vegetables, grains, and side dishes like Nutmeg Roasted Sweet Potatoes with Wilted Baby Spinach or Sausage Sage Bread Pudding. And of course, Michael's Dark Chocolate Peanut Butter Cups and Triple-Treat Creamsicle Marshmallows are sure to become your favourite treats to finish off any meal.Chef Michael invites you to enjoy cooking his favourite recipes and to make them yours.

     Follow the one simple menu that tells you exactly what to eat to melt up to 9 pounds this week. Discover thousands of “Belly Good” items that make shedding pounds each week a snap. With a bonus dining-out section featuring menu items from some of your favorite restaurants, this comprehensive guide will help you look and feel your best in no time at all!

    This collection follows a year in the life of this community garden, reflected in recipes that are unusual without being daunting. Many of the recipes reflect everyday activitiesTurkish women rolling flatbreads or clipping the young vine leaves to make dolmades, families gathering to grill kebabs on the weekendand the spirit of the community is captured in the photographs and the dishes. The 150 imaginative and seasonal recipes include Moro favorites and new combinations such as Pigeon Smoked Duck Breast with Apples, Walnuts and Chicory; Fried Green Tomatoes with Garlic and Sweet Vinegar; and Courgette and Yoghurt Soup. This character-filled garden was bulldozed to make way for the 2012 Olympics making this a true treasure, documenting the last ever growing season for Sam and Sam and the unique men and women of Manor Garden. Includes metric measurements

    His highly accessible program is filled with the practical tools, emotional support, and real-life wisdom readers need to get lasting results.Complete Keto is the first book of its kind, offering a truly comprehensive, integrative, and results-driven ketogenic diet program to create lasting change in your life. Expert trainer Drew Manning, author of the New York Times bestseller Fit2Fat2Fit, brings together his expertise in keto with the insights gained in his own weight loss journey, which he undertook in order to write his first book from an informed and empathetic perspective. He has done the experimentation on himself, so he knows what people go through when they begin a ketogenic program. In this book, readers will grasp the basics of keto; jump-start their journey with Drew's signature 30 Day Keto Cleanse; learn to use exercise alongside a keto eating plan; and find tools and strategies to help ensure their results can last and their lives can change for good.

    Besides a nutritional analysis, each recipe features: an icon denoting vegan-friendly recipes; 'Mindful morsels', which highlight particular nutritional elements; 'Natural Wonders', which provide an overview of the healthful benefits.

    Compared to juicing and juice cleansing, which are both high in sugar and less satisfying than soup, souping combines the health benefits of whole foods and a wide array of soups (hot and cold) for a more satisfying and healthier way to cleanse and detoxify the body, lose weight, boost energy, and much more.Souping is a new cookbook that is packed with over 100 delicious and incredibly healthy soup recipes that can be eaten on the go, along with unique cleansing programs for losing weight, detoxifying the body, improving hair and skin, boosting immunity, boosting energy, and improving overall health. You will learn to make satisfying soups that use whole ingredients, and to follow programs that range from one to seven days, while never offering the same menu twice. The recipes include hot and cold soups, as well as soups that are savory, sweet, filling, energizing, refreshing, and calming. Each recipe is simple to make and includes step-by-step instructions for making and storing each soup, the nutritional breakdown, and an explanation of the health benefits of the key ingredients of each soup. Cleansing plans include day-by-day menus using a breakfast, lunch, and dinner format.

    The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.

    With The Eat-Clean Diet Vegetarian Cookbook, Tosca shows that you don’t need meat to Eat Clean! This collection of 150 delicious and doable recipes has something to satisfy all your meat-free and Eat-Clean needs. Presented in the inspiring format you’ve come to expect from Tosca, this book will keep you looking and feeling your best!

    From much-loved pizza, pasta and antipasti dishes, to Gino's classics with a twist such as Honey & Rosemary Lamb Cutlets and Limoncello Mousse, this book is packed with mouth-watering favorites that will soon have you cooking and eating like a true Italian.Accompanying a major ITV series, Gino's Italian Escape is a celebration of the very best Italian food from one of the country's favorite exports.

    Rossella grew up cooking with her Nonna Romana every Sunday, learning the traditional recipes of the Italian region of Puglia. And in her popular web TV series, Cooking with Nonna, Rossella takes her trademark style and expands her knowledge of Italian cooking to other regions of Italy, learning the classic dishes and flavors of each region and sharing them with eager fans all over the world.Now you can take a culinary journey with Rossella from Italy to America with her debut cookbook Cooking with Nonna, featuring over 100 classic Italian recipes. Learn to create fabulous Italian dishes for any course, like fresh homemade pasta, delicious meatballs, rich lasagne, and ricotta cookies or tiramisu for dessert! Featuring appetizers, soups, salads, pasta, meats, and desserts just like Nonna used to make, including Zucchine alla Poverella, Baked Ziti, Stuffed Eggplant alla Pugliese, Homemade Orecchiette with BroccoliRabe, and Ricotta Cookies. Modern takes by Rossella on some of the classic dishes of Italian cooking are also included. So if you want to learn how to make Italian food like your nonna used to make, then look no further!