Who could help it? Here was a young woman who, just a few months earlier, had weighed in at 340 pounds on the hit ABC show Extreme Weight Loss. Now for all the world to see—and merely part way into her one-year effort to pare down—she’d (literally) gone further than she’d ever expected. From barely being able to walk up the stairs to running 26.2 miles in practically no time? The body is an amazing thing. And yet … it’s no match for the brain. It wasn’t the strength of Meredith’s body propelling her across the Niagara Falls finish line—it was the power of her mind.               No one knows that better than JD Roth, who as the number one producer of TV weight loss shows has helped countless overweight people change their bodies—and lives—for the better. Viewers of Extreme Weight Loss, The Biggest Loser, The Revolution and other transformational shows have seen the “technicians”—the trainers, the nutritionists, the doctors, and other health pros who appear on-screen—but they’ve never seen the heart and soul behind these amazing makeovers. That would be JD, whose production company not only created weight loss television, but who has produced more episodes in the genre than all other producers combined. He’s the behind-the-scenes wizard who gets inside the heads of the shows’ participants, encouraging, persuading, prodding, and inspiring them to succeed. Intimately involved in casting the shows’ contestants, then seeing them through the weight loss process, he’s the guy whose picture they tape onto their elliptical trainers and angrily scream at each night—then hug out of gratitude the next morning. He’s the guy who holds them when they cry and the one who tells them they need to get back on the treadmill even though they’re crying. JD is the shows’ tough-love dad—love being the operative word. Because it’s not just TV to JD; he’s on a mission to change people’s lives. Every fat person (yes, “fat person”—there’ll be no sugarcoating here) knows that you need to move more and eat less to shed pounds. Not exactly rocket science. Yet that simple formula doesn’t get to the root of what makes someone top out at 500 pounds, or sometimes just carry an extra fifty. The missing link in transformative weight loss is mental and emotional fortitude. Mining the same problem-solving and motivational skills JD has used so successfully with reality show contestants, The Big Fat Truth gets readers to address the real reasons they’re overweight (and nobody gets away with saying it’s because they love food). With his combination of enthusiasm, empathy, no-holds-barred style, and master story-telling abilities, JD helps them unearth and tackle the unresolved issues they’ve buried under the French fries and chocolate chip cookie. Presented in three parts, The Big Fat Truth includes short straight-to-the-point chapters that help readers identify their real issues, create their own reality show, and then shake up their lives to do the impossible. Included throughout are inspiring stories, advice, and before-and-after photos from people JD has helped to lose weight (both on camera and off), along with quick tips for how to stay accountable and a 30-day plan for putting this advice into action.

    

     Discover the pro-veggie, pro-flavor way to prepare fresh, healthy, high-quality plant-based dinners. In Simple Green Suppers, Susie Middleton demonstrates how to prepare seasonal vegetables in satisfying, filling suppers by pairing them with staple ingredients: noodles, grains, beans, greens, toast, tortillas, eggs, and broth. How you cook your veggies and how you combine them with other satisfying whole foods is the secret to delicious results. With 125 recipes for flavorful and veggie-forward dishes, tips on keeping a flexible and well-stocked pantry, and make-ahead and streamlining strategies, Simple Green Suppers is an essential resource that will make cooking delicious, easy vegetarian meals possible every night.

     Introducing your new low carb weight loss tools: The Fat Fast and Nutritional Ketosis. Your Weight Loss Stall Is Not Your Fault For years you’ve been told that eating fat makes you fat and that a calorie is a calorie is a calorie. Anyone who understands the science of Low Carb dieting knows this is just not true. Prepare to have your mind blown! Who would have thought that the fastest way to lose fat – while maintaining muscle mass – was to eat mostly fat?! In testing, the Fat Fast (also called the Atkins Fat Fast) – 1,000 calories per day, 90% from pure fat – resulted in average fat loss – not just weight loss, but fat loss – of over a pound per day! It’s a radical, short-term strategy, but boy, does it work. The Fat Fast Cookbook includes 50 fabulous low carb, high fat recipes that can help you break your weight loss stall or help your body become keto-adapted, catapulting you into Nutritional Ketosis. It does this with 50 great recipes to help you implement the Fat Fast. Break Your Weight Loss Stall with the Atkins Fat Fast Popularized by Dr. Robert Atkins in his book Dr. Atkins New Diet Revolution, the Fat Fast is the most powerful tool for getting metabolically resistant low carb dieters back into Nutritional Ketosis and restarting their low carb weight loss. Restart Your Low Carb Weight Loss With Nutritional Ketosis Nutritional Ketosis is a metabolic state in which we use stored body fat for energy. The Fat Fast helps low carbers break weight loss plateaus and rapidly get back to burning fat for fuel when they have gone off plan. Fat Fast Cookbook is a collection of healthy Low Carb / High Fat recipes created by best-selling author Dana Carpender with contributions by Amy Dungan of Healthy Low Carb Living (HealthyLowCarbLiving.com), and Rebecca Latham of My Low Carb Road to Better Health (lowcarbbetterhealth.blogspot.com), with photography by Amy Dungan and Jeff Guyer. Here’s What You’ll Get In The Fat Fast Cookbook 50 Delicious Low Carb / High Fat Recipes: These quick and easy-to-prepare recipes are written by Dana Carpender, Managing Editor of CarbSmart and author of 500 Paleo Recipes with contributions by low carb bloggers Amy Dungan and Rebecca Latham. The Science Behind the Fat Fast: Dana Carpender explains the science of the Fat Fast, it’s history and why and how it works. Using the Fat Fast in Your Low Carb Lifestyle: The Fat Fast is a short-term tool for jump-starting your low carb weight loss. Dana details strategies for incorporating the Fat Fast into your long-term Low Carb diet plans. Easy to Find Ingredients For Your Fat Fast Recipes: We include a list of easy-to-find foods and ingredients you’ll need for your Fat Fast recipes whether you purchase them in your local supermarket or online. What Is Nutritional Ketosis and Why is It Important written by Jimmy Moore: Jimmy Moore, the Low Carb Community’s #1 Blogger, Podcaster and Low Carb Diet expert describes Nutritional Ketosis, how it works and how it helped him jump-start his low carb weight

    At the same time, the Tenkara rig can turn over a cast of such grace that it nearly guarantees a light and effective presentation. Casting is so simple it is nearly intuitive, and can be learned in minutes.

    

    This title includes 1,400 recipes ranging from classics such as Cheese Souffle and Steak and Kidney Pie to innovative recipes such as Salmon and Plaice Ravioli and Red Onion and Polenta Tart.

    Batch packs everything you’ll ever need to know about preserving into one cohesive bible. Joel and Dana’s passion project takes a deep dive into the fundamentals of preserving and offers both simple and adventurous, and totally flavor-forward recipes.” —Chef Curtis Stone, New York Times bestselling author and chef/owner of Maude Restaurant     Joel and Dana’s journey into preserving began with an innocent lesson in making jam. Almost a decade later, WellPreserved.ca is an extraordinary resource for both beginners and experts alike. Their much-anticipated first cookbook showcases seven different preserving techniques—waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing—and takes readers on a trip to the market in twenty-five ingredients. Within each ingredient chapter, you’ll find multiple preserving recipes using the different methods. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your kitchen. With their signature approachable and fun style, Joel and Dana showcase techniques for a variety of skill levels, explain how to batch your recipes to make two preserves at once, give you multiple options for preserving in ten minutes or less, and serve up mouthwatering center-of-the-plate meals that take your preserves from the pantry to the table. With personal anecdotes, creative and incredible recipes, and beautiful photography and illustrations, Batch will show you how to incorporate preserving into your life and your community.

    Over 90 recipes in all, including 12 just for kale!

    Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are they at last developing a food culture or are they just going through the motions? This entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, cooking, eating, and behaviour in restaurants, covers such topics as dinner parties, funeral teas, Indian restaurants, dieting, and eating while under the influence. Written in Nigel Slater's trademark readable style, Eating for England highlights the nation's idiosyncratic attitude towards the fine art of dining.

    When you're married to Noma's Rene Redzepi you never know who might drop by for dinner...So Nadine Redzepi has developed a stripped-down repertoire of starters, mains, and desserts that can always accommodate a few more at the table, presenting them in a stylish yet relaxed way that makes guests feel like family--and makes family feel special every single day. Gone are the days when the cook is expected to labor alone in the kitchen while family or guests wait for their meal. In the Redzepi home everyone gravitates toward the kitchen to socialize, help, or graze on tasty bites while dinner is prepared, and Nadine wouldn't have it any other way.Her culinary mantra - pair the very best ingredients with restaurant-inflected techniques that make the most of out their inherent flavors -- puts deliciousness at home well within reach for cooks of all levels. In Nadine's confident hands, weeknight mainstays like tomato bruschetta, pan-seared pork chops, slow-roasted salmon, or dark, fudgy brownies feel new again. Each recipe is studded with tips to help cooks build confidence and expertise as they cook, as well as restaurant-ready techniques that contribute precision, flavor, and plate appeal to even down-to-earth preparations. With a newfound mastery of essential building blocks like homemade mayonnaise and beurre blanc, a flavorful tomato sauce, or a genius do-it-all cake batter that can be reinvented in a myriad of ways, creating showstoppers like White Asparagus with Truffle Sauce; Rotini with Spicy Chicken Liver Sauce; or a decadent Giant Macaron Cake - just as Nadine does on a daily basis--soon becomes second nature.Downtime is a celebration of the joys of cooking well -and making it look easy while you do it, an aspirational guide for any cook ready to take their home cooking to the next level without sacrificing ease or enjoyment in the process.

    This heralded a personal transformation from 'high-flying' PA to reluctant stay-at-home mother.As the prospects of finding another suitable job dried up, Caitríona turned to using the skills she had used in her job and those she had learned at her grandmother's and mother's kitchen tables to run the household on a tight food budget of €70 per week for a family of five.In this book Caitríona shares her tips, tricks and recipes with the reader to help them save money and feed their family well on a budget. All the recipes have been extensively tested on her friends and family! The book includes budgeting tips and menu plans which enable families to pick & mix from favourite meals, keep variety in their diet and make the most of the food that they cook.

    Since American women purchase and consume more wine than American men, 77% and 60% respectively, a voice is needed to help women understand that their busy professional and social lifestyles can be well paired with wine. Master Sommelier and successful television host Alpana Singh, twenty-nine, happens to be just the person who can help them do it.Alpana Singh is uniquely qualified to talk about wine, contemporary women and relationships. At age twenty-six she became the youngest woman to be inducted into the world’s most exclusive sommelier organization, the hundred-and-twenty-member Court of Master Sommeliers. She spent five years as sommelier at a world famous four star restaurant, Everest of Chicago. While there she closely observed the sometimes humorous, sometimes absurd, social interactions between men and woman at all stages of their relationships. Her mental journal of these “social observations” came in handy as she wrote her first book, Alpana Pours.Alpana Pours reaches readers in playful language they will understand, and in a highly entertaining manner they will enjoy. Women want to know how to select wine when entertaining important clients, pair wine with food they and their partner are preparing together, choose the right wines for hostess gifts, bridal showers, a first meeting with a boyfriend’s parents and what wine to, or not to, order on a first date. Alpana Pours supplies tips on these and a myriad of other topics including “dating” and “dealing with guys.” The book’s gender riff on wine and lifestyle is unique and will definitely grab reader’s attention.

    You fought through War and Peace, burned through Fahrenheit 451, and sailed through Moby-Dick. All right, you nearly drowned in Moby-Dick, but you made it to shore—and you deserve a drink!A fun gift for barflies and a terrific treat for book clubs, Tequila Mockingbird is the ultimate cocktail book for the literary obsessed. Featuring 65 delicious drink recipes—paired with wry commentary on history's most beloved novels—the book also includes bar bites, drinking games, and whimsical illustrations throughout.Even if you don't have a B.A. in English, tonight you're gonna drink like you do. Drinks include:- The Pitcher of Dorian Grey Goose- The Last of the Mojitos- Love in the Time of Kahlua- Romeo and Julep- A Rum of One’s Own- Are You There, God? It’s Me, Margarita- Vermouth the Bell Tollsand more!

    Complete with more than 200 simple, classic, and—most of all—drop-to-your-knees delicious recipes, this book explores the foods and flavors that are made for grilling: the very best recipes for beef, pork, poultry, and seafood, small plates, vegetables and sides, desserts, and the best rubs, marinades, brines, and sauces. Find basic grilling skills, valuable tips, and tried-and-true techniques in Weber's New Real Grilling that will turn any griller into an expert outdoor entertainer.Weber's New Real Grilling includes: 200 delicious recipes, each with a full-color photo A guide on mastering the basics, including essential tools, advice on how to stock the griller's pantry, knife skills, common techniques, and more Tips on various grill set ups, different fuel types including lump charcoal and how to us and control it, plus grill cleaning essentials and safety Advanced Training on how to get the most from your grill with smoke cooking basics, rotisserie cooking, pizza on the grill, and using a wok to stir-fry on the grill Grill skills sections with tips, tricks, and how-tos of barbecue favorites for perfect steaks, ribs, turkey, and salmon Fun detours into the past with classic recipes from Weber's grilling archives -- complete with an update for modern palates Classic remix recipes which dive into Weber's grilling archives and update classic recipes for the modern palate.