She is cooking up even simpler vegan comfort food--on a budget, with fewer ingredients, and in 30 minutes or less! Some people think that a vegan diet can be too time-consuming, too much work, and too expensive! In Sam Turnbull's Fast Easy Cheap Vegan, she's busting those myths and showing us just how simple (with 10 ingredients or fewer), inexpensive (for $10 or less), and quick (in 30 minutes or less) it can be to cook delicious plant-based comfort food at home. Wholesome recipes can be made using items you already have in your pantry and fridge. And if they're not stocked in your kitchen, these ingredients are easily found at your local grocery store. Fast Easy Cheap Vegan is filled with 101 recipes, many of them perfect for busy weeknights, like 10-Ingredient Creamy Basil Gnocchi, Gorgeous Greek Bowl, and Quicker Quesadillas. You'll have tons of options for speedy breakfasts and lunches, including Oatmeal Breakfast Cookies, 20-Minute Breakfast Sandwiches, 15-Minute Apple Chickpea Salad, and DIY Instant Ramen Soup, and no shortage of ready-to-go snacks, like Cheesy Cracker Snackers, Loaded Queso Dip, and Cool Ranch Popcorn. And don't skip dessert because there's Lickety-Split Ice Cream, Easy Peasy Peanut Butter Squares, Brownie in a Cup, and 10-Minute Mini Berry� Crisp. Fast Easy Cheap Vegan is all about smart tips and easy techniques that simplify cooking. Many recipes are one-pot, freezer-friendly, and make-ahead meals, creating a stress-free kitchen. So whether it's breakfast, lunch, dinner, or dessert, Sam has thought of everything to help get delicious, fuss-free meals on the table in no time flat.

    From finding obscure Japanese brewing equipment to recipes and techniques for brewing amazing coffee at home, you'll increase your geek cred--and discover a whole new world of coffee possibilities.Whether you are looking to refine your French-press recipe or just can't survive a morning without a handcrafted latte, this book is sure to stimulate you as you pore over the art of preparing an incredibly smooth cup of coffee.

    Food should be one of life's greatest pleasures yet, increasingly, choosing it is becoming a chore. Bombarded by questions such as 'Is red meat bad for you?' and 'Is local always best?' it's difficult to know what to eat. At the same time, even the basics are becoming more and more expensive, making it essential that we choose the best foods for ourselves and the planet and make them go as far as possible. Packed with brilliant ideas for choosing lovely, wholesome meat, fish and veg and quick, easy suggestions for cooking them well, without compromising your principles or emptying your purse, this is the modern manual for eating well in the twenty-first century. About the Author Joanna Blythman is Britain's leading investigative food...

    The keto diet has gained immense popularity due to its effectiveness and the ever-growing science backing it. Keto Diet For Dummies provides you with the information and resources you need to succeed and achieve your goals. With the Keto Diet For Dummies book you’ll learn how to: Stock a keto kitchen Prepare more than 40 tasty keto recipes Eat right while dining out Overcome any obstacles Enjoy a healthier and more rewarding lifestyle   Recipes in Keto Diet For Dummies include: Blueberry Almond Pancakes, Avocado Cloud Toast, Meatball Marinara Bake, Cashew Chicken Stir-Fry, Salmon with Avocado Lime Puree, Pan-Seared Pork Chops with Apple, Creamy Cookie Dough Mousse, Lemon Jello Cake, Key Lime Panna Cotta and much more! The keto diet (also known as ketogenic diet, low carb diet and LCHF diet) is a low-carbohydrate, high-fat diet that shares many similarities with the Atkins and low-carb diets. Maintaining this diet is a great tool for weight loss. More importantly though, according to an increasing number of studies, it helps reduce risk factors for diabetes, heart diseases, stroke, Alzheimer's, epilepsy, and more. On the keto diet, your body enters a metabolic state called ketosis. While in ketosis your body is using ketone bodies for energy instead of glucose. For anyone looking to lose weight, become healthier, improve and stabilize their daily energy levels, and understand and benefits of the complex nutritional sciences of the keto diet, this book has it all.

    Plus, most recipes take only ten minutes or less to prep and are table-ready in under an hour, giving you more time to spend enjoying your company.The Instant Pot Cookbook for Two includes: A HANDY OVERVIEW covers Instant Pot® best practices, shopping tips for two, troubleshooting advice, and how to scale recipes up or down. 80+ RECIPES work with all models of the 3-quart Mini and 6-quart Lux, Duo, and Ultra. RECIPE TIPS throughout explain how to double recipes, use up ingredients, modify cooking times (if needed) for Mini and larger Lux models, and divide the labor to speed prep. Catch up on your day, re-connect or just wind down with a good meal. It's more than just sitting down to eat, it's a chance to really be together.

    Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico, a compilation of her first three books), The Art of Mexican Cooking, My Mexico, and From My Mexican Kitchen. Her uncompromising insistence on using the proper local ingredients and preparation techniques has taught generations of cooks how to prepare--and savor--the delicious, subtle, and varied tastes of Mexico.In Oaxaca al Gusto, Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. The state of Oaxaca is one of the most diverse in Mexico, with many different cultural and linguistic groups, often living in areas difficult to access. Each group has its own distinctive cuisine, and Diana Kennedy has spent many years traveling the length and breadth of Oaxaca to record in words and photographs "these little-known foods, both wild and cultivated, the way they were prepared, and the part they play in the daily or festive life of the communities I visited." Oaxaca al Gusto is the fruit of these labors--and the culmination of Diana Kennedy's life's work.Organized by regions, Oaxaca al Gusto presents some three hundred recipes--most from home cooks--for traditional Oaxacan dishes. Kennedy accompanies each recipe with fascinating notes about the ingredients, cooking techniques, and the food's place in family and communal life. Lovely color photographs illustrate the food and its preparation. A special feature of the book is a chapter devoted to the three pillars of the Oaxacan regional cuisines--chocolate, corn, and chiles. Notes to the cook, a glossary, a bibliography, and an index complete the volume.An irreplaceable record of the infinite world of Oaxacan gastronomy, Oaxaca al Gusto belongs on the shelf of everyone who treasures the world's traditional regional cuisines.

    There's nothing quite like sitting down to a good book on a lovely afternoon with a steaming cup of tea beside you, as you fall down the rabbit hole into the imaginative worlds of Alice in Wonderland, The Hobbit, and Sherlock Holmes . . .Fire up your literary fancies and nibble your way through delicate sweets and savories with A Literary Afternoon Tea, which brings food from classic books to life with a teatime twist. Featuring fifty-five perfectly portioned recipes for an afternoon getaway, including custom homemade tea blends and beverages, you will have everything you need to plan an elaborate tea party. Cook up and enjoy:Turkish Delight while sipping on the White Witch's Hot Chocolate from The Chronicles of NarniaDrink Me Tea with the Queen of Hearts's Painted Rose Cupcakes from Alice in WonderlandEeyore's "Hipy Bthuthday" Cake with Hundred Acre Hot Chocolate from Winnie the PoohHannah's Sweet Potato Bacon Pastries and Jo's Gingerbread from Little WomenTom Sawyer's Whitewashed Jelly Doughnuts from Tom SawyerAnd more! Accompanied with photographs and book quotes, these recipes, inspired by the great works of literature, will complement any good book for teatime reading and eating.

    

    Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet, during which she spearheaded a revolution in the way we think about food.When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. And yet . . . Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl's leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down.Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.

    Hunanyan, the #1 bestselling author of Black Book of Poems, comes his highly-anticipated second collection of poetry.

    But only one of them was ever a real person—Colonel Sanders of Kentucky Fried Chicken/KFC. From a 1930s roadside café in Corbin, Kentucky, Harland Sanders launched a fried chicken business that now circles the globe, serving “finger lickin’ good” chicken to more than twelve million people every day. But to get there, he had to give up control of his company and even his own image, becoming a mere symbol to people today who don’t know that Colonel Sanders was a very real human being. This book tells his story—the story of a dirt-poor striver with unlimited ambition who personified the American Dream.Acclaimed cultural historian Josh Ozersky defines the American Dream as being able to transcend your roots and create yourself as you see fit. Harland Sanders did exactly that. Forced at age ten to go to work to help support his widowed mother and sisters, he failed at job after job until he went into business for himself as a gas station/café/motel owner and finally achieved a comfortable, middle-class life. But then the interstate bypassed his business and, at sixty-five, Sanders went broke again. Packing his car with a pressure cooker and his secret blend of eleven herbs and spices, he began peddling the recipe for “Colonel Sanders’ Kentucky Fried Chicken” to small-town diners in exchange for a nickel for each chicken they sold. Ozersky traces the rise of Kentucky Fried Chicken from this unlikely beginning, telling the dramatic story of Sanders’ self-transformation into “The Colonel,” his truculent relationship with KFC management as their often-disregarded goodwill ambassador, and his equally turbulent afterlife as the world’s most recognizable commercial icon.

    In a nation of immigrants who bring their own culinary backgrounds to this country, what happens one or even two generations later? What does their cuisine become? It turns into a cuisine uniquely its own and one that Lee argues makes America the most interesting place to eat on earth. Lee illustrates this through his own life story of being a Korean immigrant and a New Yorker and now a Southerner. In Off the Menu, he shows how we each have a unique food memoir that is worthy of exploration. To Lee, recipes are narratives and a conduit to learn about a person, a place, or a point in time. He says that the best way to get to know someone is to eat the food they eat. Each chapter shares a personal tale of growth and self-discovery through the foods Lee eats and the foods of the people he interacts with—whether it’s the Korean budae jjigae of his father or the mustard beer cheese he learns to make from his wife’s German-American family. Each chapter is written in narrative form and punctuated with two recipes to highlight the story, including Green Tea Beignets, Cornbread Pancakes with Rhubarb Jam, and Butternut Squash Schnitzel. Each recipe tells a story, but when taken together, they form the arc of the narrative and contribute to the story we call the new American food.

    From coffee and tea to milkshakes and slushies to mocktails and cocktails, this book features over 100 of your favorite beverages from the happiest place on Earth. Recipes are taken straight from your favorite restaurants and cafes throughout the Disney Parks and resorts. You’ll learn to make delicious, unique drinks without waiting in line including: -Coffees and teas, like Frozen Cappuccino from Joffrey’s and Teddy’s Tea from Jock Lindsey’s Hangar Bar -Fruity drinks and slushies like Frozen Sunshine from Beaches and Cream and the Goofy Glacier from Goofy’s Candy Company -Mocktails and cocktails like the Sparkling No-Jito from the Tambu Lounge or the La Cava Avocado from Mexico in Epcot -And dessert drinks like the Peanut Butter and Jelly Milkshake from 50's Prime Time Café or the Dole Whip Float from Aloha Isle Perfect for Disney fans everywhere who want to experience those familiar flavors right from the comfort of their home, The Unofficial Disney Parks Drink Recipe Book has all the recipes you’ll need to make luscious libations worthy of the Mouse himself.

    And, with the growing number of beer festivals popping up worldwide, beer is finally getting the attention and appreciation it deserves. For the average beer lover, the overwhelming choices, brewing styles and traditions can be confusing to say the least. Enter beer specialist Mirella Amato - one of only seven Certified Master Cicerones (beer sommeliers) in the world. With an advanced brewing certificate behind her, readers will be in expert hands as they navigate the multifaceted world of beer, guided by Amato's refreshingly accessible style. Broken down into fun, easy-to-read chapters, Beerology starts with an introduction to beer and tips on storage and cellaring, then leads into a guide on tasting. Amato presents beer styles in four groups—Refreshing, Mellow, Striking, and Captivating—covering everything from the history and origins of specific brews, to brands that exemplify each type. She then gives tips on hosting beer-tasting parties at home, complete with beer games, and includes a chapter dedicated to beer cocktails (who’s in for a delicious cucumber Pils?). Her original take on pairing beer with food—including chocolate and cheese—is perfect for anyone with an inquisitive mind and an epicurean streak.

    Our looks, longevity, as well as our physical and mental conditions result from the way we eat, breathe, and take care of all our physical and psychological needs. The question is not limited to nutrition only, as is the case of dieting programs.