Written by the author of The Sonoma Diet, this title features: more than 150 recipes; a variety of flavorful dishes - from breakfast to dinner, including snacks, desserts, vegetarian dishes, and holiday specialties; full-color photographs of recipes, as well as cooking hints and tips; nutrition information; and more.

    In fact, chia is a gluten-free natural appetite suppressant that helps regenerate muscle, sustain energy, and balance blood sugar. This definitive work covers the history and benefits of chia, and features a comprehensive daily strategy for weight loss, plus delicious recipes!

    The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available in the Barossa Valley and treating it simply, allowing the natural flavours to speak for themselves. Describing herself as a 'country cook'; Maggie cooks from the heart and is passionate about instilling in others the same confidence - to use recipes as a starting point , and be guided by instinct and personal taste. This superbly bound tome is essential for anyone with an appreciation of the pleasures of sourcing, cooking and sharing food.

    Combining good humor with solid science, Marilu Henner provides essential information on every aspect of health and fitness, including:Detoxing your bodyPreventing or alleviating health conditions from obesity to cancerThe secrets of stress reductionReal food and the organic way to fuel your bodyFree yourself forever from diets and disease-causing toxins, boost your energy, lower and maintain your weight -- and change your life.

    An all-natural bake shop that specializes in Southern baked goods, Donna Bell’s is owned by Pauley Perrette, the actress who plays Abby Sciuto on CBS’s NCIS, and her two best friends, Darren Greenblatt and Matthew Sandusky. It was named in honor of Pauley’s late mother, who is the beloved inspiration for everything they bake. It all started in 1993, when Pauley met Darren in New York City’s Hell’s Kitchen, just blocks away from where the shop is currently located. The two became inseparable friends and Pauley’s Southern mom would welcome Darren to their home with mouthwatering treats. Darren loved this food and soon left his successful career in fashion to open a food truck that sold Southern desserts at the Jersey Shore. Eventually he wanted to expand and turned to Pauley and their friend Matthew—who worked in the Los Angeles food industry—for help. Soon Matthew was on his way to New York to open Donna Bell’s Bake Shop with Pauley and Darren. With recipes for favorites like buttermilk biscuits, chocolate chip-almond scones, and peach streusel muffins; personal photographs from Pauley, Darren, Matthew, and Donna Bell herself; this is the story how one fantastic bake shop brings warmth and happiness—one treat at a time—to the urban jungle that is New York City.

    The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.

    memorable and distinctive.' The Irish TimesBefore Jim McGuinness took over as manager of the Donegal senior football team in the summer of 2010, they were in GAA wilderness. When he stepped down just over four years later, the same group of players had won three Ulster championships, the All-Ireland title of 2012 and succeeded in overturning a century-old perception of how Gaelic football should be played. His departure also marked the end of a personal odyssey, which had begun almost three decades earlier and weathered the aftermath of two family tragedies.A sports classic, Until Victory Always is both an unforgettable account of McGuinness's years at the helm of the Donegal team and a moving testament to the power of sport to sustain us in our darkest moments.'A story about how the rawness of grief could end up inspiring not just a man but a county. The story is good; the prose is better.' The Sunday Times'This compulsively readable, deeply involving book transcends the sports genre by vividly portraying a fiercely passionate, hugely ambitious and utterly uncompromising figure.' The Sunday Business Post'A story of inspiration, dedication and courage.' The Sunday Independent

    She worked in discount advertising and wore elastic pants. She did, however, have a long-term girlfriend whose announcement one summer day that she was leaving left the author with nothing. A bewildered Razer takes the advice of her beauty therapist and soon embarks on one hundred dates inside a calendar year. This book is that account. Will she get over the ex? Will she find true love, or even someone to boff her? All will be revealed, in a naked, funny and frankly embarrassing record of a life lived in apps and desperation.

    However, for those who want a natural approach to wellness, Ayurveda is a powerful, effective means of holistic healing. Ayurveda Cooking for Beginners takes a nature-based approach to wellness by turning to the oldest known medical system—food. Join expert Ayurveda practitioner Laura Plumb as she shows you how to practice the principles of Ayurveda in the kitchen with Ayurvedic cooking techniques for health and wellbeing.Ayurveda Cooking for Beginners is your complete guide to adopting the ancient science of Ayurveda with: An overview of Ayurveda from its history to present day More than 100 easy, satisfying recipes for every body type, or dosha, based on the fundamentals of Ayurveda A 5-step guide to Ayurvedic eating grounded in your body’s unique requirements and determined by a simple dosha quiz 4 seasonal, 7-day Ayurveda meal plans to help you maintain a balanced dosha season after season "Laura Plumb inspires others to achieve vitality and radiant health. Ayurveda Cooking for Beginners should be on everyone’s bookshelf because understanding the principals of Ayurveda is essential to health and wellness."—Melissa Ambrosini, bestselling author & speaker"Absolutely delicious book! Ayurveda Cooking for Beginners is a beautiful guidebook that brings awareness to healthy foods and fosters a love for cooking."—Dr. Manisha Kshirsagar, BAMS, Ayurveda teacher (India)

    Three dozen esteemed writers, farmers, chefs, activists, and visionaries address the highs and lows of farming life—as well as larger questions of how our food is produced and consumed—in vivid and personal detail. Barbara Kingsolver speaks to the tribe of farmers—some born to it, many self-selected—with love, admiration, and regret. Dan Barber traces the rediscovery of lost grains and foodways. Michael Pollan bridges the chasm between agriculture and nature. Bill McKibben connects the early human quest for beer to the modern challenge of farming in a rapidly changing climate. Congresswoman Chellie Pingree probes the politics of being a young farmer today. Farmer Mas Masumoto passes on family secrets to his daughter—and not-soon-forgotten stories to us all. Other contributors include Temple Grandin, Verlyn Klinkenborg, Wendell Berry, Rick Bayless, and Marion Nestle.Letters to a Young Farmer is both a compelling history and a vital road map—a reckoning of how we eat and farm; how the two can come together to build a more sustainable future; and why now, more than ever before, we need farmers.

    The truth is that these so-called healthy packaged foods are filled with processed ingredients andchemicals that actually contribute to weight gain by causing us to overeat. In The Real Food Diet, nutritionist Christine Avanti explains why a diet rich in all-natural produce, whole grains, and lean protein packed with the nutrients responsible for maintaining stable blood sugar levels and speeding up metabolism is by far the more effective option. Avanti draws on the latest research to provide guidelines for what and how often readers should eat to ensure that pounds are dropped—and offers specific meal plans, grocery lists, and a collection of flavorful recipes filled with fresh, seasonal ingredients.   A guide to eating real food in a factory-food world, a weight loss plan, and a real-food cookbook in one, The Real Food Diet will instruct and inspire readers to steer clear of fake food and eat the balanced, all-natural way we were designed to eat.

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

    While he wasn't keen on spending excessive time with his mom, he dreamed of becoming a chef. Ultimately, it was an opportunity he couldn't pass up.On their journey, Jan and Sam live and cook with locals, seeing first-hand how globalization is changing food, families, and cultures. In southeast France, they move in with a family sheltering undocumented migrants. From Bernadette, the housekeeper, they learn classic French family fare such as blanquette de veau. In a hamlet in the heart of Italy's Slow Food country, the villagers teach them without fuss or fanfare how to make authentic spaghetti alle vongole and a proper risotto with leeks. In Shanghai, they home-cook firecracker chicken and scallion pancakes with the nouveaux riches and their migrant maids, who comprise one of the biggest demographic shift in world history. Along the way, mother and son explore their sometimes-fraught relationship, uniting -- and occasionally clashing -- over their mutual love of cooking.A memoir about family, an exploration of the globalization of food cultures, and a meditation on the complicated relationships between mothers and sons, Apron Strings is complex, unpredictable, and unexpectedly hilarious.

    Diana Abu-Jaber weaves the story of her life in upstate New York and in Jordan around vividly remembered meals: everything from Lake Ontario shish kabob cookouts with her Arab-American cousins to goat stew feasts under a Bedouin tent in the desert. These sensuously evoked meals, in turn, illuminate the two cultures of Diana's childhood—American and Jordanian—and the richness and difficulty of straddling both. They also bring her wonderfully eccentric family to life, most memorably her imperious American grandmother and her impractical, hotheaded, displaced immigrant father, who, like many an immigrant before him, cooked to remember the place he came from and to pass that connection on to his children.As she does in her fiction, Diana draws us in with her exquisite insight and compassion, and with her amazing talent for describing food and the myriad pleasures and adventures associated with cooking and eating. Each chapter contains mouthwatering recipes for many of the dishes described, from her Middle Eastern grandmother's Mad Genius Knaffea to her American grandmother's Easy Roast Beef, to her aunt Aya's Poetic Baklava. The Language of Baklava gives us the chance not only to grow up alongside Diana, but also to share meals with her every step of the way—unforgettable feasts that teach her, and us, as much about identity, love, and family as they do about food.

     If, sooner or later, we all face the prospect of eating alone, then Alone in the Kitchen with an Eggplant provides the perfect set of instructions. In this unique collection, twenty-six writers and foodies invite readers into their kitchens to reflect on the secret meals they make for themselves when no one else is looking: the indulgent truffled egg sandwich, the comforting bowl of black beans, the bracing anchovy fillet on buttered toast. From Italy to New York to Cape Cod to Thailand, from M. F. K. Fisher to Steve Almond to Nora Ephron, the experiences collected in this book are as diverse, moving, hilarious, and uplifting as the meals they describe. Haruki Murakami finds solace in spaghetti. Ephron mends a broken heart with mashed potatoes in bed. Ann Patchett trades the gourmet food she cooks for others for endless snacks involving saltines. Marcella Hazan, responsible for bringing sophisticated Italian cuisine into American homes, craves a simple grilled ham-and-cheese sandwich. Courtney Eldridge, divorced from a fancy chef, reconnects with the salsa she learned to cook from her cash-strapped mother. Rosa Jurjevics reflects on the influence of her mother, Laurie Colwin, as she stocks her home with salty treats. Almost all of the essays include recipes, making this book the perfect companion for a happy, lonely-or just hungry-evening home alone. Part solace, part celebration, part handbook, Alone in the Kitchen with an Eggplant offers a wealth of company, inspiration, and humor-and, finally, recipes that require no division or subtraction.