Recipes include the Mountain Man Breakfast, Sausage Spinach Wreath, Dutch Oven Stew with spicy Jalapeno Cheese Bread, Caramel Apple Cobbler, Stuffed Pork Roast, Cinnamon Rolls, Dutch Oven Pizza, Apricot Raspberry Glazed Cornish Hens, and White Chili.

    It’s a useful tool to optimum health because fresh juices are a delicious way to reach your daily quota of fruit and vegetables.

    At roughly 44-pages, this Introduction to the Paleo lifestyle is a brief, easy-to-read, and informative resource to help you rolling right away.Abel James, host of the wildly-popular Fat-Burning Man Show, covers a brief history of the natural human diet, paleo fitness, meal ideas, 9 delicious recipes, a shopping list, and a complete paleo-in-a-page resource to get you started (or back on track) right away.Take a look at “Paleo in a Page” if you’re in a hurry to get started.Learn where the concept of Paleo came from and where it’s going.See why you don’t need to buy expensive supplements, miracle fat loss potions, or do endless hours of cardio to lose weight and improve your health.Find out principles that spur fat loss by supercharging your metabolism and muscle growth.Eating less and exercising more is not necessary. A calorie is not a calorie. You do not need to tether yourself to a treadmill. When you embrace the Paleo lifestyle, you can be lean and enjoy life. It’s a piece of (gluten-free) cake.

    Now, cooks everywhere can create more than 250 of the recipes that have drawn hungry visitors and residents to her popular gourmet shop, Que Sera Sarah on Nantucket Island. The author's eclectic combinations center on the freshest of seafood and produce, and induce hearty summer appetites to indulge in a unique chilled clam chowder, a fresh beachfront salad of Scallops with Orange and Chervil Vinaigrette, savory empanadas and turnovers, or a beautifully grilled bluefish redolent with lavender. Sumptuous meals must end with the proper desserts: an extravagantly rich Chocolate Bombe or a fruit tart glistening with a fortune of fresh raspberries and blueberries. Complete with just-baked muffins and breads for breakfasts best enjoyed in a huge wicker chair and cool summer drinks for whiling away long afternoons, Nantucket Open-House Cookbook is for anyone who wants to make the most of fair-weather dining all year round. Over 214,000 copies in print.

    This book includes everything you need to know to make and fill these treats, plus step-by-step photographs and recipes for sauces, toppings, and glazes. Originally from Denmark, ebelskivers (pronounced “able-skeevers”) are snacks or desserts traditionally served during holidays and at celebrations. Today, cooks offer these puffy, sphere-shaped pancakes with a wide range of sweet and savory toppings and fillings, varying them in countless creative ways. Making ebelskivers requires little more than ingredients you probably already have on hand—milk, eggs, flour—and a special seven-welled pan that forms the pancakes’ unique shape. Everything you need to know about making these treats is here: from mixing the batter; to cooking and filling the pancakes; to tips for creating perfect ebelskivers every time. Filled with luscious photographs and more than forty tempting recipes, this book will provide endless inspiration for any occasion. Served any time of day, these delicious recipes will change the way you look at pancakes forever!

    For years I stumbled around in a daze drinking stale, bitter coffee and grumbling “beans… beans…”. Thank Goodness I finally woke up to the world of coffee. By Immersing myself in the coffee world via reading every book I could find, visiting trade fairs, every high-end cafe I could find, and barista competitions, I realized that, while there is a huge amount of information out there free on the Internet and in artisan coffee shops, there was no single resource that connects all the dots and spells it all out for confused novice coffee drinkers.Until now.Fact: Making a great cup of coffee requires focus and commitment. This means that to make a billion dollar for-profit coffee franchise, you MUST find ways to cut corners and short change your customers.Fact: There are some GREAT coffee shops out there that care about coffee and customers and are worth every penny they charge, but they can be hard to identify, making it easy to just settle for familiar chain coffee.Fact: Making very good coffee is NOT THAT HARD. With a minimal investment in time and education you can make the best cup of coffee you’ve ever had in your life in the comfort of your own home. This book shows exactly why billion dollar for-profit coffee chains are inherently unable to produce coffee of the quality you can make in the kitchen.The Coffeeist Manifesto is half self-defense manual and half how-to instructional. By the end of it, any coffee beginner will have a foundational understanding of the coffee industry and know how to identify the good coffee shops from the bad ones. But most importantly, you’ll know how to beat them at their own game by making coffee at home that blows the cafes out of the water.Complete Table of Contents:PrefaceHow to Read This BookPart I -Coffee TheoryCoffeeists of the World, Unite!HistoryBarista's DilemmaCoffee MythsFour Keys to Killer CoffeeHome RoastingPart II - Brew MethodsCold BrewCoffee PotPress PotAeropressPour OverVacuum PotPart III - EspressoMoka PotMyPressi TwistEspresso VariationsPart IV - The Truth About Coffee ShopsCoffee Shop AppreciationThe RulesDecoding the MenuPart V - Going Beyond the BasicsThe Politics of CoffeeFrom Coffeeist to AficionadoAppendix - Green Coffee Extract

    Learn what to stock up on, what kitchen tools to buy and what they do, tips to prepare food, over 60 recipes, and much more.

    It is a basic culinary fact but often overlooked: a salad packs the most flavor because the dressing coats every bite. And with the right combination, a salad can be a full meal in itself. We all know it is healthier to eat more vegetables and whole grains. But how do you do so on a daily basis? This book reframes the question: Why not make greens the foundation of the plate? Smart, imaginative ideas abound: kale with lemon, parmesan, and almonds; Indonesian chicken salad with pineapple slaw; and salmon with quinoa, sorrel, and yogurt. There are super-hearty salads to satisfy even the biggest appetites, such as Korean barbecue beef salad; duck confit with fingerlings and frisee; and buttermilk fried chicken salad. These recipes help us break out of the “meat-and-three” box, leading to a new way of thinking about dinner.

    But the cakes, cookies, pies, and goodies assembled in Rosie's Bakery are hands-down the best you'll ever taste. And aren't you worth the treat? A nationally celebrated baker from Boston, Judy Rosenberg shares 200 of her recipes, including Pieces of Cakes: Rosie's Famous Sour Cream Chocolate Layer Cake, The Queen Raspberry, The Velvet Underground. The Smart Cookies: Orange-Pecan-Chocolate Chip Cookies, Gingersnappers, Sunken Kisses, Very Short Shortbread Cookies. The Harvard Squares: Extra Extra Fudgy Brownies, Chunky Chocolate Bars, Honeypots, Linzer Bars. The Cutie Pies: All-American Apple Pie, Blueberry-Plum Crumb Pie, Nectarine Synergie, Raspberry Chiffon Pie. And The Old Smoothies: Bourbon Bread Pudding, Pumpkin Caramel Custard, Truffle SoufflS. Along the way, the author proves to be a trusted and knowledgeable guide who reveals almost all the hard-won secrets of her baking success. She lists her five basic rules of baking, and gives instructions on how to mix, bake, remove, serve, and store every different kind of baked good-from angel food cakes to filled pastry cookies. Winner of a 1991 IACP/Julia Child Cookbook Award. 181,000 copies in print.

    

    It's a cookout! Gather your family & friends to savor this collection of 25 of our most taste-tempting recipes for grilling and barbecue favorites...from Hawaiian Grilled Pork Chops and Sensational Sirloin Kabobs to Dijon Grilled Fish and more!

    . . In New York City, famous for its food and restaurants, locals are reverential about the bakeshop and café Once Upon a Tart. For more than a decade, they have been lining up at the store mornings and afternoons, waiting patiently for their signature scones, muffins, soups, salads, sandwiches, cookies, and—of course—tarts. And pretty much since the day the café opened, patrons have been asking—sometimes begging—the proprietors for their sweet and savory recipes. Good news: the wait is over.In Once Upon a Tart, the café’s founders and co-owners, Jerome Audureau (a New Yorker via France) and Frank Mentesana (a New Yorker via New Jersey), go public with their culinary secrets (“We don’t have any,” says Frank. “That’s our biggest secret of all”) and recipes. They also tell their inspiring success story, from selling tarts wholesale out of a warehouse in Long Island City to opening their now-famous outpost in Soho.In nine delicious chapters ranging from savory tarts to cookies, the authors instruct and advise home cooks on everything from how to make the flakiest tart crust (“keep the dough cold”) to making sandwiches (“condiments are key”) to how to diet (“you want half the calories, eat half the scone”). Once Upon a Tart is packed with more than 225 easy-to-prepare recipes, including all the store classics that have earned Frank and Jerome the devotion of their customers: Caramelized-Leek-and-Celery Tart, Creamy Carrot Soup with Fresh Dill, Pork Loin Sandwich with Frisée and Rosemary-Garlic Aioli, Buttermilk Scones with Dried Currants, Banana–Poppy Seed Muffins, and Strawberry-Rhubarb Tart with Crisp Topping.Says Frank, “We believe that deep down, everyone is a cook.” Adds Jerome, “And that a little butter in your life is a good thing.”

    We all know that. But how do we know which foods are better than others? This handy carb chart provides the solution, no matter what style of diet you are on.No more guessing at what a food will 'cost you' while out at a supermarket or at a restaurant. This useful book provides all the details you need to create a more healthy you! From fruits and vegetables to nuts and berries, many items in a store don't provide you the data you need. With this book you will have the data you need at your fingertips. There is also complete coverage of popular low carb beers, liqueurs, whiskeys, and more.In addition to the recipes, all of my low carb books provide appendices which explain how to successfully manage a low carb diet.Let me know if you have any questions or suggestions! I frequently update all my low carb books based on your recommendations.REVISED FOR 2014 with more carb values in every category, plus even better formatting for ebook readers.

    This entertaining guide is presented in an easy-to-understand format, covering topics on everything from the winemaking process, wine vocabulary, and red wine versus white wine, to tasting and selecting wines for any occasion. With a helpful glossary and brief topic-by-topic chapters, this accessible, snobbery-free guide is the perfect companion for purchasing wines and navigating your way skillfully at parties, dinners, wine tastings, wine shops, and more. Learn how to:Understand the origins of wine and the process of making it Know and speak the language of wine with terms like tannins, oaks, residual sugar, dry, medium- and full-bodied, and more Properly taste and drink wines   Choose wines to complement foods Save money by making choices that suit your palate