Proving once again that you don't need loads of time to cook great food, Joe’s 30-Minute Meals is packed with everyday healthy dishes that you'll want to make, time and time again.Most chapters are simply organised by main ingredient, making it easy to find a recipe for every occasion. Every recipe is labelled as either reduced-carb or carb-refuel, which makes this book a brilliant addition for those already familiar with Joe's popular Lean in 15 eating structure (carbs following workouts or on active days), but the meals are also enjoyable and tasty for all, whether you are following Joe's plan or not.If you're looking for a crowd-pleasing lunch like the Bang Bang Chicken Stir-Fry or something tasty to chuck in the oven at the end of a long day such as Joe’s Sausage and Mushroom Pie, Joe's 30-Minute Meals makes it easy to make a fuss-free, tasty plate of food, every single day.

    Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food.At the heart of the family is Kaushy, who learned to cook as a child growing up on her grandmother's farm in northern India. On moving to northern England in the 1960s, she brought her passion for fabulous flavours with her and has been perfecting and creating dishes ever since. Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world - a launderette was converted first in to a deli and then a restaurant, and Prashad was born.Now Kaushy shares her cooking secrets - you'll find more than 100 recipes, from simple snacks to sumptuous family dinners, to help you recreate the authentic Prashad experience at home. Whether it's cinnamon-spice chickpea curry, green banana satay, spicy sweetcorn or chaat - the king of street-side India - there's plenty here for everyone to savour and share.

    In Dirty Vegan, Matt is set a challenge to create vegan food for certain groups of people with specific nutritional needs - a women's rugby team, OAPs, teenagers and emergency services (mountain rescue). He examines the science behind the ingredients, such as egg alternatives, and cooks 2-3 recipes per episode.In this television tie-in, Matt shows you just how easy and cheap it can be to go vegan and how the right nutrition can help you perform better in all aspects of life. Discover more than 80 cracking recipes for proper healthy vegan food - none of this Michelin Star sh*t - such as the Full vegan pile up, Squash & shroom momos with yuzu dip, Crispy bang-bang tofu, peanut & chilli stir-fry, Creamy peppercorn & mushroom pie and Maple, orange & chocolate baklava. Chapters include:1. Morning Kickstarters2. Quick Hits & Gobfuls3. Rabbit Food4. Belly Warmers5. Proper Main Munch6. The Main's Best Mate7. Sweet Stuff

    Famous for its ancient hilltop monastery, Monte Cassino achieved a new and grimmer renown in the Second World War when it became a German bastion against the Allied advance through Italy.Even in February 1944, when the abbey buildings had been reduced to rubble by aerial bombardment, the mountain itself continued to command the adjoining river valleys and to block the road to Rome.Cassino had to be taken. Frontal assault had proved a costly failure, but now the highly ambitious Brigadier Heathfield had devised a plan for an outflanking operation. Total victory, or total defeat, could hinge on this single mission. A stirring and powerful thriller concerning the final years of the Second World War, perfect for fans of Alistair MacLean, David McDine and Jack Higgins.

    If you've ever fantasized about feasting on Frank Sinatra's Barbecued Lamb, lunching on Lucille Ball's "Chinese-y Thing," diving ever-so-neatly into Joan Crawford's Poached Salmon, or wrapping your lips around Rock Hudson's cannoli – and really, who hasn't? – hold on to your oven mitts!     In The Dead Celebrity Cookbook: A Resurrection of Recipes by 150 Stars of Stage and Screen, Frank DeCaro—the flamboyantly funny Sirius XM radio personality best known for his six-and-a-half-year stint as the movie critic on The Daily Show with Jon Stewart—collects hundreds of recipes passed on from legendary stars of stage and screen, proving that before there were celebrity chefs, there were celebrities who fancied themselves chefs.   Their all-but-forgotten recipes—rescued from out-of-print cookbooks, musty biographies, vintage magazines, and dusty pamphlets—suggest a style of home entertaining ripe for reexamination if not revival, while reminding intrepid gourmands that, for better or worse, Hollywood doesn't make celebrities (or cooks) like it used to. Starring Elizabeth Taylor's Chicken with Avocado and MushroomsFarrah Fawcett's Sausage and PeppersLiberace's Sticky Buns Bette Davis's Red Flannel Hash Bea Arthur's Good Morning Mushroom Tomato Toast Dudley Moore's Crème BrûléeGypsy Rose Lee's Portuguese Fish ChowderJohn Ritter's Famous Fudge Andy Warhol's Ghoulish Goulash Vincent Price's Pepper SteakJohnny Cash's Old Iron Pot Family-Style Chili Vivian Vance's Chicken Kiev Sebastian Cabot's Avocado Surprise Lawrence Welk's Vegetable Croquettes Ann Miller's Cheese SouffléJerry Orbach's TrifleTotie Fields's Fruit MellowIrene Ryan's Tipsy Basingstoke Klaus Nomi's Key Lime TartRichard Deacon's Bitter and BoozeSonny Bono's Spaghetti with Fresh Tomato Sauce And many others from breakfast to dessert.

    Captain Shore’s enthusiasm for firearms and especially for rifles led him to take every possible opportunity to try out different weapons, ammunition and methods of shooting. His interest was combined with sound common sense, and he would never countenance a rumour about a particular weapon or incident unless he was able to confirm it for himself.As a result everything in this book is based on his personal experience. In World War II Captain Shore took part in the British landings at D-Day, and fought in Normandy and northern Europe. He came across many different weapons in varying condition, some of the worst being those used by the Dutch and Belgian resistance fighters. He was keen to learn from experienced snipers and then to train others, and he became an officer sniping instructor at the British Army of the Rhine Training Centre.He shares a wealth of first-hand knowledge of different rifles, pistols, machine guns, ammunition, telescopes, binoculars and all the equipment a sniper should carry. This is not only an account of sniping in World War II but also a guide to all aspects of sniping based on personal knowledge and experience in training and battle. Illustrated heavily with photos, pictures and other illustrations of snipers, their weapons and their tactics.

    Just sixty Royal Marines stood in the way of an armada of thousands, 8,000 miles from home and with no support. The story that followed was one of a shameful defeat and ignominious surrender. A story which has lasted for 35 years. Now, with first-hand accounts from the Royal Marines themselves, from the Argentine Marines who fought against them and from the people of Stanley who watched the battle rage on their very doorsteps, a new history has emerged. It is the story of an epic and heroic defence on a scale with Rorke's Drift; a story which neither the British nor the Argentine governments wanted told. It is a battle denied; the battle of Stanley, a battle which - we are told - never happened.

    This is what mother decided would be our best chance at survival. This was not an easy undertaking. To blend into the Polish community it was essential not to look Jewish; not to sound Jewish; to know a fair amount about Catholicism; and be able to think on your feet when unexpected events occurred. Above all one needed to be lucky. With counterfeit documents we changed our name and moved to Lublin, the site of Majdanek, the second largest concentration camp in Poland. At that time I was five years old and my brother was seven. We had to learn new names and to never reveal our past. No sooner we got settled that members of my father’s family descended on us seeking shelter. In a small, primitive house we hid up to eight members of my father’s family.

    It includes tips and tricks for how to involve them in the baking and cleaning process and recipes that they will enjoy baking and will love eating!

    Discover the epic story of World War II through a fun timeline, witness deadly technology and combat weapons and meet the leaders who directed the global conflict. Simple history gives you the facts, simple!

    Using everyday storecupboard ingredients, Omar offers a new take on the classic tortilla de patatas, making this iconic dish easier than ever, and brings a twist to pinchos morunos and pollo con salsa. With sections covering vegetables, salads, rice dishes, meat, fish, cakes and desserts, the emphasis is on simplicity of ingredients and methods – reinforcing the fact that absolutely anyone can cook this versatile and accessible food.TAPAS NOT PASTA!

    It was a battle that pitted Five hundred 1st Infantry Division soldiers against 800 to 2000 Viet Cong from the 271st Regiment. The bloody clash took the lives of 39 Americans and seriously wounded 150 more. It is the minute by minute story of what happened that day in the steamy jungle and the story of the men who fought so valiantly to survive the ambush. It is the story of the loved ones left behind and the wounded who struggled to become whole again. It's a story that is the result of talking to many of the survivors of the battle and the wives, brothers, sisters, or friends of those who were there when over 8000 artillery rounds rained down around LZ X-Ray to dislodge the entrenched Viet Cong. June 17, 1967 is a story of war, men, and the loved ones. It is the story of the youth, culture and happenings that made the battle of Xom Bo II such an enigma for the summer of love in 1967. It is an angry story and a healing story that will bring feelings to the surface and tear at your heart.

    This collection features 25 down-home desserts like Apple Blush Pie, Cherry Brownie Cobbler and Pumpkin Custard Crunch...all guaranteed to be scrumptious and easy as pie to make!

    Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as:Healthy Mediterranean diet-inspired recipesSpicy Vegetable CouscousPesto Pasta with Cranberry BeansSmoky Black Bean BurritosJamaican-Style Rice and Peas This wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious.Recipes are high in flavor, low in fat.Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium.Vegetarian dishes dominate the collection, but healthful variations include salmon, shrimp, and chicken.