Nearly 26 million adults are affected by chronic kidney disease. But there is hope. Your diet. In the Renal Diet Cookbook, renal dietician Susan Zogheib, MHS, RD, LDN provides a 28-day plan to establish long-term dietary changes to slow the progression of kidney disease. She knows it can be confusing to figure out which foods to eat and which to avoid. In her comprehensive renal diet cookbook, she details weekly meal plans featuring recipes that keep your potassium, sodium, and phosphorous levels in check. This kidney cookbook removes the mystery and stress of figuring out what foods to eat, with: o Targeted weekly meal plans to preserve your kidney health. o Recipe modifications for dialysis patients. o Helpful FAQs about managing chronic kidney disease. Arm yourself with all the knowledge you need with the Renal Diet Cookbook.

    Starting as an avid homebrewer he wondered why there wasn't a brewery within an hour drive of his home...that's when he decided to take his passion for brewing to the pro level. This book describes everything you need from buying brewery equipment, marketing your beer, licensing, running your brewing, and finding that perfect space. The process of opening a brewery can seem daunting, but in under 100 pages you will find brewing good beer is the hard part, the rest seems easy once it is all laid out for you. You want details on the licensing process? You want to learn how to sell your beer? You want real life examples on how a nanobrewery works and how it can be profitable? Then buy this book. Don't spend $10,000 on a consultant, spend $15 and get info from someone that actually owns and operates a nano-brewery...and does it successfully.

    It's called Seattle. Here you'll find everything from Japanese bento box lunches and Thai satays to steaming bowls of Vietnamese soups and all-American blackberry cobblers. No chef embodies this diversity with more flair and more flavor than chef/author/restaurateur Tom Douglas. And no book does it better than Tom Douglas' Seattle Kitchen.Tom's creativity with local ingredients and his respect for Seattle's ethnic traditions have helped put his three restaurants and Seattle on the national culinary map. Join Tom and celebrate the Emerald City's rich culinary tradition: sweet I Dungeness crabs, razor clams, rich artisan cheeses, and deeply flavored Northwest beers. Share in the delight of sophisticated Washington wines, coffee fresh vegetables, fruits, and the exotic flavors of the Pacific Rim countries.Tom Douglas' style is laid-back sophistication with a dash of humor. You can see it in the names of his chapters, "Starch Stacking," "Slow Dancing," and "Mo' Poke, Dadu" (this last title, courtesy of his daughter, Loretta, means "More Pork, Daddy"). And you can taste it in his signature dishes such as Dungeness Crabcakes with Green Cocktail Sauce, Roast Duck with Huckleberry Sauce and Parsnip-Apple Hash, Udon with Sea Scallops in Miso Broth, and Triple Cream Coconut Pie.Try his hearty Long-Bone Short Ribs with Chinook Merlot Gravy and Rosemary WhiteBeans or spicy Fire-roasted Oysters with Ginger Threads and Wasabi Butter. Relax in the comfort of the comfort foods he prepares for his own family: Loretta's Buttermilk Pancakes with Wild Blackberries, Basic Barbecued Baby Back Ribs, and Five-Spice Angel Food Cake. They're all clear, simple recipes that'll have you cooking like Tom Douglas from the very first page.But this is more than a cookbook; it's a food lover's guide to Seattle. Join Tom on a tour of his city with his list of top ten best things to do -- and eat -- in Seattle, from his favorite ethnic markets and neighborhoods to where to get the best breakfast.Why not turn your kitchen into a Seattle kitchen? All it takes is a little help and inspiration from Tom Douglas.

    Friendly. Indispensable. With more than 250 simple and delicious recipes.No doubt about it, fish is a cook’s dream. Fast. Low in fat, versatile, and healthful, it’s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It’s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook’s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookery—from poaching to grilling to sautéing—as well as on all the most popular seafood dishes—from appetizers, to soups and salads, to burgers and pasta.The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier.

    Many owners and CEOs think they have to be involved in every aspect of their business. They spend valuable brainpower on low-priority decisions. Before long, they're overworked and burned out.Instead of doing everything, it's time to focus on the right things.A CEO Only Does Three Things zeroes in on the three pillars of business: culture, people, and numbers. Steeped in twenty-plus years of practical knowledge, training, and consulting with some of the world's largest companies, this indispensable guide shows how to articulate the right culture for your business, hire people with the right mindsets, and inspire your teams to produce optimal results.Hundreds of CEOs have used Taylor's methods to create fulfilled, efficient, professional lives, and you can join them. Learn how to focus on the work you love-and avoid CEO burnout.

    For less than the cost of a dinner out, this new cookbook from Food Network star and best-selling author Sandra Lee will inspire you to re-think the way you cook. Her unique Semi-Homemade(r) cooking formula combines 70 percent ready-made and 30 percent fresh ingredients for fast, delicious results. Learn how to make the most of heart-healthy foods and smart ingredients like lean turkey, salmon, whole grain couscous, vitamin-packed sweet potatoes, and other "power foods." Includes more than 140 quick, easy and healthful recipes, plus gorgeous color photos of every recipe.

    Now this book serves up Magpie's seasonal menu for home bakers everywhere: the fruity, creamy, and nutty pies; hand pies, pot pies, and quiches; and even pie shakes and pie "fries," all fine-tuned to exacting standards and with lots of step-by-step instruction for that all-important crust. Baker-owner Holly Ricciardi's upbringing deep in the Central Pennsylvania countryside provided the basis for Magpie's perfect synthesis of classic favorites and new twists-alongside down-home favorites like Sweet Crumb Pie and Shoofly Pie you'll find Holly's bourbon-infused update of her great-grandmother's special butterscotch pie as well as the ingenious (and instant-sellout) Cookie Dough Hand Pies. More than 90 recipes also include sweets like:Cranberry Curd Mini Meringue PiesBlueberry Rhuby Rose PieChocolate Blackout PieAnd savories like:Summer Squash PieHam-Leek-Dijon PotpiesQuiche LorraineFrom crusts to crumbles and sumptuous savories to sweet confections, there's a Magpie pie for every occasion.

    Now you can bring its blueprint for rebel compassion and culinary sophistication into your home with this cookbook; a must-read for home cooks who want something delicious, new, and imminently within their reach. The book is divided into six flavorful sections—Sandwiches, Cool Salads, Warm Vegetables, Soups and Stews, Sweets, and Pantry Recipes—and reveals the recipes for some of the restaurant’s favorites: the Sloppy Dave, Burnt Broccoli Salad, Russet Potato–Coconut Soup, Tahini Ranch Romaine Salad, and, of course, the now legendary Superiority Burger."Brooks Headley makes the best veggie burger I’ve ever had." —David Chang

    The Ultimate Dehydrator Cookbook contains everything you need to know to get the greatest value from a home dehydrator.- Includes tips on selecting a dehydrator, as well as proper sanitation, storage, and rehydration techniques- Individual entries on how to dehydrate all manner of berries, fruits, vegetables, greens, herbs, and edible flowers include information on how to prep, dehydration temperatures, and times- Includes recipes for making your own teas, herb blends and rubs, flavored oils, instant baby food, jerky, and fruit leathers- Includes nearly 400 recipes for cooking from your dehydrator pantry. There is an entire chapter dedicated to slow cooker recipes using dehydrated ingredients and one on dehydrated meals for backpackers and campers

    Medical professionals are now saying what Suzanne and millions of Somersizers already know—the best way to fight the growing obesity epidemic in this country is a diet higher in proteins and real fats, and lower in sugar and carbohydrates.

    With these great pie recipes, you will be able to find that perfect pie to compliment your perfect dinner. In my Simple As Pie Cookbook, I include many old family favorite recipes, some of which have been enhanced with a few new twists. For example, I love cream pies, but I don’t like eating raw egg’s in meringue. So, I use my recipe for cream pie and make a topping that is out of this world. This Cookbook includes recipes for both great dessert pies and a bonus section with delicious savory pies.Old Fashioned Cherry PieTennessee Blackberry PieMountain Blueberry PieBerry Cranberry PieFresh Peach PieCherry Berry Peach PieBaked Strawberry PieDeep Dish Apple PieFabulous Cream ToppingMeringue ToppingOld Fashioned Chocolate Pie Coconut Cream PieLuscious Lemon Cream PieAmazing Banana Cream PieEasy Key Lime PieFluffy Strawberry PieRich Chocolate Pecan PiePecan Cookie PieLuscious Lemon Chess PieApple Butter Pumpkin PieCinnamon Apple Cake PieClassic Butter CrustClassic Graham Cracker CrustCream Cheese Pie CrustEasy Cookie Pie CrustOatmeal Pecan Pie CrustChicken Salad Hot PieCreamy Chicken Vegetable PiePesto Chicken PieSouthern Tomato Cheese PieHearty Taco Pie

    Champions of balance, moderation and individuality, their advice is sensible, accessible, and not at all intimidating - eat well, move better and feel awesome! "Our aim is to help as many people as possible get healthy and understand that getting in great shape doesn't have to be hard or depressing." Here, they share their secrets in their first book; a fun, fully illustrated guide for becoming the best version of yourself. Featuring easy nutritious recipes, as well as simple workouts, toning tips and mindfulness techniques, the boys prove that having a healthy lifestyle is achievable and fun. #leanmachines

    Learn how to listen to your hunger and calm your mind. Lyndi is one of Australia's most popular dietitians, known as The Nude Nutritionist of Channel 9's TODAY show. She started dieting as a young teenager, unhappy with her growing body, and gave up in misery, having steadily gained weight for more than a decade. Almost by accident she become a mindful and intuitive eater, and along the way she gently lost 20kg. With over 50 deliciously realistic recipes (no 'superfoods' required) you'll also be inspired to eat well to boost your mood and balance your hormones. Change starts today.

    The author also explores the seasonal and ceremonial observances still practised by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.

    Nicholas Perricone’s advice, care, and transformative eating plan–and all with the welcome yet unexpected benefit of losing excess weight along with the wrinkles! Building on this discovery, Dr. Perricone breaks new ground with his trademark anti-inflammatory program based on the foods, supplements, and lifestyle changes with the proven ability to accelerate fat loss by increasing metabolism and building and maintaining muscle mass.Consider this staggering fact: As we age, we can expect to gain ten pounds of fat and lose five pounds of muscle each decade. In three easy steps, Dr. Perricone shows how to fight this weight gain and rebuild muscle mass, and avoid the haggard, aging, and drawn appearance that results from other weight-loss programs.Inside The Perricone Weight-Loss Diet discover• the rejuvenating and slimming secrets of the anti-inflammatory diet• which foods, supplements, and lifestyle changes enable us to lose fat while maintaining muscle• how to control hormones such as insulin and cortisol to lose weight • how to maintain youthful, firm, and radiantly toned skin on the face and body during weight lossAs an added bonus, as you follow Dr. Perricone’s program you’ll sleep better, have more energy and less stress, and experience greater mental clarity without the food cravings. Lose the weight, the wrinkles, and the years!