This consummate kitchen workhorse and multitasker is sturdy and versatile, an essential tool for recipes of all kinds. Let the cooks at America’s Test Kitchen show you how to make over 120 dishes in this magical pan, from classic cast iron dishes everyone knows and loves to innovative and surprising recipes that will inspire you to reach for cast iron more often in your home kitchen.   If you could only own one pan, you should make it a cast-iron skillet. This inexpensive, timeless pan is an excellent conductor of heat and will not only cook your food evenly, it will produce an enviable crust on steaks, roast chicken, pizza, cornbread, and more.  In this new cookbook, the editors of Cook’s Country magazine will show you everything you need to know about cast-iron cookware and the endless (and often surprising) dishes you can cook and bake in this versatile pan. Learn about the history of cast-iron and what makes this pan uniquely American; let us show you how to shop for, season, care for, and clean cast-iron; stop underestimating this unassuming tool and see what cast iron can do in your kitchen. Discover solutions to common cast-iron cooking challenges like skillets that become stinky or sticky; stir-fries, eggs, and fish that won’t release from the pan; and delicate foods that burn before they cook through. Surprising recipes include pizza, cakes, skillet pies, pasta, artisan breads, and more. Full-color photos of every recipe show you exactly how your dish will turn out and reference photos guide you every step of the way.

     The story of the Romanovs begins in Moscow in 1613, and ends in Ekaterinburg in 1918, at the beginning of a revolution, where Nicholas II, his wife Alexandra, and their five children were slaughtered by a Soviet death squad. In this book, you will learn about the lives and reigns of each Romanov emperor and empress. Read about Peter the Great, who kept company with peasants and pie sellers but had his own son tortured to death; Catherine the Great, who finally convinced Europe that there was more to be found in the far north than just snow and barbarians; Alexander I, the gallant emperor who famously defeated Napoleon in 1812; Alexander II, who freed the serfs and survived five assassination attempts before perishing in the sixth; and Nicholas II, who ended the Romanov dynasty in 1917 when he abdicated the throne on behalf of himself and his son, the hemophiliac Alexei, who would never be emperor but is now considered a saint. The Romanov Dynasty Michael I (1613-1645) Alexei I (1645-1676) Fyodor III (1676-1682) Sofia Alekseyevna, regent for co-tsars Ivan V and Peter I (1682-1689) Ivan V (1682-1696) Peter the Great (1682-1725) Catherine I (1725-1727) Peter II (1727-1730) Anna I (1730-1740) Anna, Duchess of Courland, regent for Ivan VI (October 1740-December 1741) Elizaveta I (1741-1761) Peter III (January 1762-July 1762) Catherine the Great (1762-1796) Paul I (1796-1801) Alexander I (1801-1825) Nicholas I (1825-1855) Alexander II (1855-1881) Alexander III (1881-1894) Nicholas II (1894-1917)

    His recipes are built around solid comfort foods with a healthy twist that don’t break the bank. You can’t find the fusions Coolio created like Blasian (black Asian) or Ghettalian (ghetto Italian) in restaurants, but you can have them cooking away in your kitchen faster and easier than ordering takeout.Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet. Start your Ghetto Gourmet adventure with some “Soul Rolls,” follow-up with “Finger-Lickin’, Rib-Stickin’, Fall-Off-the-Bone-and-into-Your-Mouth Chicken,” and finish off with “Banana Ba-ba-ba-bread” sweetened with golden honey. Cookin' with Coolio features 76 tasty, easy-to-make and economical recipes built around comfort foods with a healthy twist, accompanied by 25 full-color pictures. The book covers everything: -How to Become a Kitchen Pimp -The Rules of the Ghetto Gourmet to everything you'll need to make a complete meal -Pimpin’ the poultry -Sinful steaks -It’s Hard Out Here for a Shrimp -Chillin’ and Grillin’ As Coolio says, “All you need is a little bit of food, and a little bit of know-how.”

    Now you can do the same "The Fiber35 Diet" will show you how to lose weight and improve your health by taking advantage of the extraordinary health benefits of fiber.In recent decades, a change has taken place in America. In contrast to the fiber-rich fruits, vegetables, legumes, and whole grains once prevalent in our diet, we now consume an overwhelming number and amount of processed foods filled with refined sugars and harmful trans fats. As a result, we have almost completely stripped our diet of what is quite possibly the most beneficial nutrient on the planet.In addition to helping prevent many of the major diseases of our time -- including diabetes, heart disease, and cancer -- fiber helps to increase satiety, reduce hunger, and actually decrease caloric intake."The Fiber35 Diet" will show you how getting 35 grams of fiber every day is the key to losing weight and staying healthy for life. Unlike many of the low-carbohydrate, high-protein diets that currently saturate the market, the Fiber35 Diet is based on scientifically verified techniques clinically proven to help you lose weight. Most important, this diet corrects one of the most dangerous falsehoods of our time: that carbohydrates are bad. "The Fiber 35 Diet" teaches you a lifetime eating system that helps you shed pounds safely and effectively.This book includes: Straightforward, easy-to-understand concepts that have been researched in detail and clinically proven. A personalized weight loss formula based on how many pounds you want to lose. Recommendations about dietary supplements and nutritious food choices. Healthful and fiber-rich recipes for breakfast, lunch, dinner, and snacks. A comprehensive strength and cardio training program designed to help you maintain your ideal body weight.Twenty years ago, author Brenda Watson was overweight, chronically tired, and battling constant health problems. Today she inspires hundreds of thousands of people just like you with her story of personal transformation. By starting the Fiber35 Diet, you are taking the first step on your own journey.

    and longs to effect easy green changes when it comes to the food they buy, cook, and eat, The Conscious Kitchen is an invaluable resource filled with real world, practical solutions.  Alexandra Zissu walks readers through every kitchen-related decision with three criteria in mind: what’s good for personal health, what’s good for the planet, and what tastes great. Learn, among other things, how to: - Keep pesticides, chemicals, and other harmful ingredients out of your diet- Choose when to spend your dollars on organic fruit and when to buy conventionally grown- Avoid plastic—including which kinds in particular and why- Figure out what seafood is safe to eat and is sustainable- Use COOL (country of origin labels) to your advantage- Determine if a vegetable is genetically modified just from reading its PLU (price look up) code- Decipher meat labels in the supermarket- Cook using the least energy—good for the earth and your wallet- Eat locally, even in winter - Understand what “natural” and other marketing terms really mean- Buy packaged foods wisely Navigate farmers’ markets, giant supermarkets, and every shop in between to find the freshest and healthiest local ecologically grown and produced meat, dairy, fruits, and vegetables—no matter where you live With The Conscious Kitchen as your guide, you will never again stand in the market bewildered, wondering what to buy. You can feel confident you are making the best possible choices for you, your family, and our planet.  ALEXANDRA ZISSU writes about green living, food, and parenthood. She is the author of The Conscious Kitchen, coauthor of The Complete Organic Pregnancy, and contributes the “Ask an Organic Mom” column to The DailyGreen.com. Her stories have appeared in The New York Times, The Green Guide, Cookie, Details, Bon Appétit, Self, and Health, among other publications. She is also a public speaker and “greenproofer,” an eco-lifestyle consultant. Visit her website, www.alexandrazissu.com.

    Building upon the knowledge base we have gained from such books as The Omnivore’s Dilemma, Schonwald takes our contemporary conversation about food a step further, debunking myths, clarifying controversies (such as the current storm over GMOs, or genetically modified organisms), and exploring the wild possibilities that food science and chemical engineering are making realities today—from food pills to new species of scratch-built fish.

    Now, you can enjoy the full taste of your favorite fried foods—without any of the guilt—when you whip up easy meals in minutes with The Super Easy Air Fryer Cookbook.

    Try making chowders, tacos, ribs, salads, seafood, and more. There are even recipes for scorching cocktails, like Daiquiri Diablo and Slow-Burn Martinis Author Jennifer Trainer Thompson, recognized as a leader in the spicy foods movement for her cookbooks and four hot sauce posters, has talked about hot sauce on hundreds of talk shows, including "Live with Regis" and "Good Morning America." She has traveled her own personal "Trail of Flame," speaking at conventions and in the media about hot foods, and serving as guest chef at Hot Nights at restaurants in Boston, Philadelphia, and the Berkshires.

    Along the way she also shared some of her favorite recipes from home, showcasing the mouthwatering food that has nourished and delighted her family, leaving readers hungry for more of her home-cooking secrets.   In this, her first cookbook, Jessie goes even further, opening her kitchen cabinets and inviting fans to sit for a spell and enjoy a great meal at the Decker dinner table. Just Feed Me gives fans what they want—simply delicious meals from the heart.  Jessie shares down-home and simple-to-make recipes for drinks, appetizers, and full dinners—many Italian, Southern and Cajun dishes which were handed down to her from her mom. She also offers advice and inspiration for creating the warm, appealing scents and savory feel of her own kitchen, the heart of her household. Aspirational, beautiful, with fun, fast, and flavorful recipes, Just Feed Me is a family-friendly cookbook and keepsake that will leave Jessie fans asking for second helpings.

    This gets my highest recommendation.” –Dr. Joe Vitale, NY Times bestselling author and co-star of the movie, "The Secret" It's time to start a Revolution together--to draw a line in the sand and shout to the world, "I am worth loving...and my Body is worth fighting for!" In Part One of the "Low Carb Revolution" you will learn how just a few crucial changes in what you eat and what you don't eat can help you finally lose your belly fat. In Part Two you'll discover a revolutionary new model of change that will teach you how to easily and permanently get rid of any negative Habit. “I just can't recommend it highly enough. You have never read a book like this before, because no-one has ever written a book like this before.” –Ian Rowland, author of the international bestseller, “Cold Reading” “This book talks to your soul”—Bonnie Andrews This highly original book of 460 pages will take you by the hand and show you how to repair your relationship with yourself. It's been called, "Couples Counseling for you and your beautiful Body!" Includes a link to a FREE 32-minute Audio Affirmation mp3 with powerful and positive messages to help you create the life you desire and deserve! "Every single person on the planet should be required to read this book!" John McLean is a writer, world traveler and hypnotist currently based in Barcelona, Spain. Using the groundbreaking techniques and strategies of the "Low Carb Revolution" he went from smoking five packs of cigarettes per day to ZERO—literally overnight, as well as losing more than 80 lbs. in weight without portion controls or counting calories. “Truly one of the best books on the topic. Kudos!”—Kelli Nina Perkins AMAZON BESTSELLER!

    This book's 100 recipes include many Caribbean favourites, often modernized with a delicious twist.

    Through war and plague, revolution and migration, people have always had to eat. What and how they ate provoked culinary upheaval around the world as ingredients were traded and fought over, and populations desperately walked the line between satiety and starvation.Parallel to the history books, a second, more obscure history was also being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around the world. Food Fights and Culture Wars: A Secret History of Taste explores the mysteries at the intersection of food and society, and attempts to make sense of the curious area between fact and fiction.Beautifully illustrated with material from the collection of the British Library, this wide-ranging book addresses some of the fascinating, forgotten stories behind everyday dishes and processes. Among many conspiracies and controversies, the author meditates on the connections between the French Revolution and table settings, food thickness and colonialism, and lemonade and the Black Plague.

    Each and every dish offered is free of dairy, eggs, wheat, soy, peanuts, tree nuts, fish, and shellfish. You ll find tempting recipes for breakfast pancakes, breads, and cereals; lunch soups, salads, spreads, and sandwiches; dinner entrees and side dishes; dessert puddings, cupcakes, cookies, cakes, and pies; and even after-school snacks ranging from trail mix to pizza and pretzels. Included is a resource guide to organizations, as well as a shopping guide for hard-to-find items. If you thought that allergies meant missing out on nutrition, variety, and flavor, think again. With The Whole Foods Allergy Cookbook, you ll have both the wonderful taste you want and the radiant health you deserve."

    After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

    Her legendary La Varenne Cooking School-in its original location in Paris and later in its longtime home in Burgundy-trained chefs, food writers and home cooks. Under Willan's cheerful, no-nonsense instruction, anyone could learn to truss a chicken, make a bernaise, or loft a soufflé.In One Soufflé at a Time, Willan tells her story and the story of the food-world greats-including Julia Child, James Beard, Simone Beck, Craig Claiborne, Richard Olney, and others-who changed how the world eats and who made cooking fun. She writes about how a sturdy English girl from Yorkshire made it not only to the stove, but to France, and how she overcame the exceptionally closed male world of French cuisine to found and run her school. Willan's story is warm and rich, funny and fragrant with the smells of the country cooking of France. It's also full of the creative culinary ferment of the 1970s-a decade when herbs came back to life and freshness took over, when the seeds of our modern day obsession with food and ingredients were sown.Tens of thousands of students have learned from Willan, not just at La Varenne, but through her large, ambitious Look & Cook book series and twenty-six-part PBS program. Now One Soufflé at a Time --which features fifty of her favorite recipes, from Coquille St. Jacques to Chocolate Snowball--brings Willan's own story of her life to the center of the banquet table.