Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated.  Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings.  For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.Best of all, these recipes rise above the mundane Monday-through-Friday fare.  Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled.  Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book.

    How many of us stop to consider that our outer layer is merely a reflection of inner processes, completely reliant on the health of the 50 trillion cells that you are made of? And the health of those cells is impacted by everything from the food you eat, the nutrients present or missing from your blood, and the hormones and messages your body makes based on whether your thoughts are fearful or loving. Think about that…As a society, our relationship with beauty is in crisis. We are told that beauty exists only in certain forms, images, and at certain ages. We can feel bombarded with images that lead us away from our own unique beauty and encourage us to try to look like someone else rather than become and accept more of who we are. While adults can be affected by such messages, these messages can be particularly damaging to children and teenagers who so desperately want to be loved, approved of, considered special, and seen as beautiful. There is so much beauty on offer to us 24/7, at any age, inside us, around us, and shining from us. For so many, a veil just needs to be lifted so you can experience your own radiance. Let’s see what we can do!When most people think about improving their appearance, they usually focus on a product, another “quick fix”. Yet when you consider that the skin cells on your face are a small percentage of the total number of cells in the whole body, it seems crazy that we don’t spend more time getting the majority of the cells functioning optimally, leading us to the outcomes we seek.Through Beauty From The Inside Out, Dr Libby expertly explains your outer world, the food you choose, the nutrients you ingest, hydration, posture, movement and what your body needs to create lovely nails, lustrous hair, sparkling eyes, and clear, luminous skin. Be guided to deal with very specific bumps in the road, such as dark circles under the eyes, eczema, pimples, and hair that is falling out, just to name a few. Just as importantly, Dr Libby explains your inner world, sex hormones, stress hormones, detox, digestion, elimination pathways, thyroid and pituitary functions. Both worlds relate to your sparkle and by taking a heart-opening look at your emotional landscape, many find that that is where the real elixir is.Beauty From The Inside Out is a must-have beauty bible for all women. Enjoy radiating your own unique sparkle, from the inside out.

    It was in search of the fabled Spice Islands and their cloves that Magellan charted the first circumnavigation of the globe. Vasco da Gama sailed the dangerous waters around Africa to India on a quest for Christians--and spices. Columbus sought gold and pepper but found the New World. By the time these fifteenth- and sixteenth-century explorers set sail, the aromas of these savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries. "Spice: The History of a Temptation "is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex--and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove. We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval king's ostentation, as a mummy's deodorant, as the last word in haute cuisine. Through examining the temptations of spice we follow in the trails of the spice seekers leading from the deserts of ancient Syria to thrill-seekers on the Internet. We discover howspice became one of the first and most enduring links between Asia and Europe. We see in the pepper we use so casually the relic of a tradition linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we capture the pleasure of spice not only at the table but in every part of life. "Spice "is a delight to be savored.