With The 5-Ingredient College Cookbook, you can cook simple, delicious meals on the tightest of budgets and in the smallest of spaces. College food has developed quite the culinary “reputation.” Most students don’t have the time, money, or space to make meals like mom used to, so words like fast, cheap, and microwavable have become synonymous with college eating. But there IS a better way!Healthy cooking expert and cookbook author Pamela Ellgen brings you the latest in college cooking with The 5-Ingredient College Cookbook—the simplest college cookbook yet. By sticking to 5 easy-to-find main ingredients per recipe, The 5-Ingredient College Cookbook makes it easier than ever for students to cook tasty, high quality, healthy food for themselves. NO MONEY? Each recipe in this college cookbook calls for no more than 5 main, affordable, tasty ingredients NO TIME? Tried and true, these college cookbook recipes take 30 minutes or less from beginning to “yum!” NO EXPERIENCE? Helpful illustrations demonstrate how to prep common produce and even how to properly use a knife NO PROBLEM! 100+ of the most popular, student-approved recipes in this college cookbook include 3 variations to keep each one interesting time and time again Don’t head to the cafeteria for overpriced soggy waffles or “controversial” mystery meat. With just 5 ingredients and 30 minutes you can enjoy any one of the delicious, college student favorites in this college cookbook, such as: Classic French Toast, No-bake Energy Balls, Mozzarella Sticks, Greek Pita Sandwiches, Thai Chicken Ramen, Creamy Chicken and Mushroom Fettuccine, and more

    Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, bringing her midwestern sensibility and flair for reinventing American food to the valley. Ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. Gorgeous full-color food photography from Saveur photographer Laurie Smith.      Awards2002 James Beard Award WinnerReviews"Take home some hearty American fare." —The San Jose Mercury News "Accurate views of the restaurant, its food, and its sense of fun . . . it's a feast for the eyes and the imagination." —Omaha World Herald "The recipes in MUSTARDS GRILL represent a wonderful marriage between common American foods, California produce and influences from Latin American and Asian immigrants."—New Orleans Times Picayune "The book is a perfect reflection of its author's eclectic style that melds sophistication and global inspirations with an earthy American quality."—San Francisco Chronicle "Like its namesake, the cookbook is bright and bountiful, with a touch of tongue-in-cheek flippancy." —Charleston Post & Courier"A feast for the eyes with no muss and fuss." —The Los Angeles Daily News "The book is as honest as the chef" and the "dreamy desserts . . . are the epitome of comfort."—Santa Rosa Press Democrat"Pawlcyn's casual writing style gives the reader a feel for her restaurant, and her easy-to-follow recipes are accompanied by chatty—and helpful—notes." —Minneapolis Star Tribune"[MUSTARDS GRILL is] a place that's sophisticated without being pretentious. The recipes in this cookbook are no different." —American Way"Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle." —FOOD LOVER'S GUIDE TO SAN FRANCISCO"As the first (some would say the best) in a string of successful, precedent-breaking restaurants originated by chef Cindy Pawlcyn. It changed Napa Valley and took the stuffiness out of dining by showing that Americans could be as serious about food and wine as the French, but have more fun." —Gourmet

    Ideas for fall party themes, tips for bringing autumn into your home and yummy fall recipes are included in this quick and easy guide for savvy entertaining at home!From Savvy Entertaining's blogger, this book includes her favorite fall tips!

    And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters. Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on   • the basics, from choosing the right wood to getting the best smoker or grill• the formulas for the marinades, rubs, injections, and sauces you’ll need • the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken   Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time.

    Within the confines of this restrictive culture, Rossi's big city dreams take root. Once she makes her way to Manhattan, Rossi's passion for cooking, which first began as a revolt against the microwave, becomes her life mission.The Raging Skillet is one woman's story of cooking her way through some of the most unlikely kitchens in New York City—at a "beach" in Tribeca, an East Village supper club, and a makeshift grill at ground zero in the days immediately following 9/11. Forever writing her own rules, Rossi ends up becoming the owner of one of the most sought-after catering companies in the city. This heartfelt, gritty, and hilarious memoir shows us how the creativity of the kitchen allows us to give a nod to where we come from, while simultaneously expressing everything that we are. Includes unpretentious recipes for real people everywhere.

    - Chapters spotlight the Deen brothers' specialties--from Bobby's all-time favorite goulash to Jamie's amazing cheeseburger pies.- Fresh and upbeat, it's spiced up with lively Deen brothers' tidbits and stories giving you an inside look at their lives.- Deen family photos and recent photos of the brothers shaking it up in the kitchen with family and friends add a special touch.

    Professional chef Nabil Boumrar and Certified Nutrition Consultant Caitlin Weeks blow that myth out of the water with their vibrant and healthy coastal cuisine. Mediterranean Paleo Cooking showcases a wide variety of creative recipes that are Paleo-friendly—no gluten, grains, inflammatory oils, dairy, or refined sweeteners. These flavorful dishes combine traditional food from southern Europe, North Africa, and the Middle East with the healthful principles of a Paleo diet. With over 150 recipes, two 30-day meal plans (one for general health and one for those following an autoimmune protocol), shopping lists, cooking tips, and more, Mediterranean Paleo Cooking helps readers become better cooks and more informed eaters. But more importantly, it turns healthy eating into delicious eating with enticing Mediterranean meals that every foodie will enjoy.Over 150 Paleo-friendly recipes inspired by the relaxed coastal attitude and ingredients of the Mediterranean - all gluten-free, grain-free, refined sugar-free, and dairy-free. Chef’s tips from Nabil help you learn as you go, with advice on cooking and techniques for Mediterranean ingredients Nutritionist's tips from Caitlin to educate you on the health benefits of Mediterranean foods Familiar, comfort-food favorites are modified for a Paleo lifestyle, including pizza, pasta, rice, biscuits, and brownies Mediterranean recipe favorites, recreated including: falafel, pita bread, moussaka, hummus, and biscotti cookies. Recipe/ingredient notes and swaps for those who have food allergies (including to eggs and nuts) as well as for those following a low FODMAP diet, lower carbohydrate diet, SCD or GAPS diet, or the autoimmune protocol Two 30-day meal plans to help you jump-start your Paleo lifestyle: for general health or to follow an autoimmune protocol six different menu plans perfect for a weeknight dinner party or special occasion (including one that is 100% AIP compliant or is easily modified to be so with notes on the recipes) 18 guilt-free desserts with no refined sugar Shopping lists and an optimal food buying guide make it easy to find the right ingredients

    In these pages, he gets busy in his own backyard, cooking up a fresh batch of 125 bold new no-nonsense and easy-to-follow recipes for grilling mouthwatering meat, fish, and poultry dishes, along with fantastic one-of-a-kind beverages and surefire desserts. Guaranteed to please a crowd, it's the perfect comprehensive cookbook for any grill lover, from the novice to the experienced chef. Don't worry about complicated equipment, either; these 125 quick recipes are perfect for both gas and charcoal grills, and Bobby Flay's simple foods and fiery southwestern sauces will make your menu more exciting, versatile--and delicious.Informative and fun to read, Bobby Flay's Boy Meets Grill is a must-have for anyone who wants to fire up a grill this summer--or any season!

    This collection covers breakfast, lunch and dinner, as well as snacks, appetizers and side dishes. These inventive and fun recipes will inspire readers to experiment with new dishes, cooking methods, and ingredients. With this special selection of recipes, mindful eaters can enjoy delicious food, satisfied with the knowledge that they are helping to protect animals.

    Switch on your 'skinny gene' by adding healthy Sirtfoods to your diet for effective and sustained weight loss, incredible energy and glowing health.

    It's an addiciton. It's . . . coffee. Celebrate this delicious drink with this engaging book of recipes.Now coffee lovers can make delicious cappuccinos, cold coffee quenchers, decadent coffee desserts, and classy coffee martinis year-round using simple techniques with gourmet results in this indispensable coffee guide and cookbook.In I Love Coffee! coffee connoisseur Susan Zimmer shares expert advice and techniques, from how to brew the perfect cup and how to make a basic cappuccino without a machine to a World Barista Latte Art Champion's tips for making masterful latte art designs. It is brimful with a wealth of coffee understanding from the "ground" up, from bean to cup, including international coffees and brewing techniques best suited to a variety of preferences, all topped off with plenty of problem-solving tips and delectable full-color photographs.* I Love Coffee! features over 100 easy-to-make coffee drinks, including the Black Forest Latte, Sugar-Free Java Chai Latte, Iced Orange Mochaccino, Tiramisú Martini, and Candy Cane Latte.* I Love Coffee! brings the passion for coffee into your home with a creative variety of hot and cold drinks. It is the ultimate how-to handbook for the 111 million coffee drinkers in North America.

    They told her that she had the worst case they’d ever seen of a rare Scandinavian disease called celiac. At first, this diagnosis – and its requirement of total adherence to a gluten-free diet – seemed like the simple answer to a lifetime of strange symptoms including anemia, insomnia, pneumonia, mouth ulcers, missed periods, and neck pain so severe that for months preceding the diagnosis she hadn’t been able to turn her head. But even on the diet – and as glutenphobia erupted in this country, with nearly a third of Americans avoiding gluten —Abel still didn’t feel well. When doctors, nutritionists, and websites all offered contradicting information on gluten and diet, she began to panic. How would she know what to eat? In this powerful, wide-ranging and emotional story about the limits of medical knowledge, Abel discovers why she wasn’t diagnosed with celiac as a child. She considers how environmental fears and Internet anecdotes lead people to avoid gluten. And she grapples with the question that confronts us all: how to live calmly, even joyfully, in the face of uncertainty. Heather Abel worked as a reporter and news editor in Colorado and San Francisco and taught creative writing at the New School University and UMass Amherst. She lives with her family in western Massachusetts where she is finishing her first novel.

    There are meats, fish, sides, soups, starters, casseroles, slow cooker recipes, breakfast dishes, and even desserts to satisfy any sweets craving you might have, all with virtually no sugar. If you are low carb, paleo, are wanting to keep autoimmune issues at bay, or just want to lose extra weight, Eat Happy gives you comfort food where you won’t miss the sugars or grains so your body and brain can feel happy from eating real foods. In 2012, after almost ten years of being gluten free due to celiac, Anna Vocino found she was gaining weight faster than a tick on a labradoodle. Turns out the culprit wasn’t overeating or too much fat in the diet, but the pesky sugars and grains in all those gluten free comfort foods. When Anna started podcasting with Fitness Confidential author Vinnie Tortorich, she adapted her entire way of eating to do what Tortorich coined: NSNG—No Sugars No Grains. Sure enough, the weight dropped off, the inflammation due to celiac finally calmed down, and for the first time in her life, she learned what it meant to be truly happy about food. All of Anna’s recipes are delicious, easy to make, and so satisfying, you won’t even know you’re eating healthy. Craving rich, decadent chocolate pots with fresh cream that are delicious but not fattening? Wanna make a grain-free pizza crust that actually helps you lose weight? Dying for pancakes, but you’ve committed to avoiding carbs? How about hearty shepherd’s pie, tater tots, sizzling ginger rice, all made with cauliflower instead of high carb rice and potatoes? Eat Happy offers low carb comfort foods to please the entire family.

    In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time. Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches. With Jacques Pepin Fast Food My Way at your side, the best food is always the simplest.