One November, two friends left their families at home and set out on an epic food crawl that found them ogling robots, eating just-dispatched eel, drinking whisky chilled with hand-carved ice balls, consuming fish sperm on purpose, and getting kicked out of public baths. An all-new illustrated book from Seattle food writers Matthew Amster-Burton (Pretty Good Number One) and Becky Selengut (Good Fish, Shroom), with manga-inspired illustrations by Denise Sakaki.

    Enjoy Cape Cod Clam Chowder for a simple lunch and One-Pot Spaghetti for supper, with Mozzarella & Ripe Tomato Salad to savor the bounty of a local farmers' market. Gather new friends for Omelets in a Bag or Midwestern Shredded Chicken sandwiches...sit down together for a chat over coffee and a slice of No-Bother, No-Bake Cheesecake!

    The science is presented in detail but in a language suitable for all bread makers. With over 250 photos and drawings, references, a bibliography, a glossary, and an index, Bread Science makes bread-making approachable and fun. This book is a complement to any bread recipe book and a must for the home baker.

    Why else do some chefs drive themselves crazy in pursuit of elusive Michelin stars, when in reality all they're doing is 'making someone else's tea'?Nothing is left to chance: the lighting, the temperature or even the cut of the salmon fillet. There's even a spot of psychology behind the menu. What do they want you to order? What makes them the most money? And why should you really hold back on those side dishes?In Restaurant Babylon, Imogen Edwards-Jones and her anonymous industry insider lift the lid on all the tricks of the food trade and what really makes this �90 billion a year industry tick. So please do sit down, pour yourself some heavily marked-up wine and make yourself comfortable (although we'll need that table back by 8.30 sharp).

    Healthy Cooking for Two (or Just You) by Frances Price offers:* More than 200 creative, low-fat recipes for today's smaller households* Unique two-column recipe format for hassle-free preparation* Tips on shopping for one or two, and streamlining your kitchen* Full nutrient analysis with every recipe* Special chapter of delicious, no-fuss menus* Plenty of 30-minute recipes-- plus meatless meals, divine desserts, tip-packed boxes and more

    Proper dinners mean so much-good blood, good health, good judgment, good conduct. The fact makes tragic a truth too little regarded; namely, that while bad cooking can ruin the very best of raw foodstuffs, all the arts of all the cooks in the world can do no more than palliate things stale, flat and unprofitable. To buy such things is waste, instead of economy. Food must satisfy the palate else it will never truly satisfy the stomach. An unsatisfied stomach, or one overworked by having to wrestle with food which has bulk out of all proportion to flavor, too often makes its vengeful protest in dyspepsia. It is said underdone mutton cost Napoleon the battle of Leipsic, and eventually his crown. I wonder, now and then, if the prevalence of divorce has any connection with the decline of home cooking? A far cry, and heretical, do you say, gentle reader? Not so far after all-these be sociologic days. I am but leading up to the theory with facts behind it, that it was through being the best fed people in the world, we of the South Country were able to put up the best fight in history, and after the ravages and ruin of civil war, come again to our own. We might have been utterly crushed but for our proud and pampered stomachs, which in turn gave the bone, brain and brawn for the conquests of peace. So here's to our Mammys-God bless them! God rest them! This imperfect chronicle of the nurture wherewith they fed us is inscribed with love to their memory Almost my earliest memory is of Mammy's kitchen. Permission to loiter there was a Reward of Merit-a sort of domestic Victoria Cross. If, when company came to spend the day, I made my manners prettily, I might see all the delightful hurley-burley of dinner-cooking. My seat was the biscuit block, a section of tree-trunk at least three feet across, and waist-high. Mammy set me upon it, but first covered it with her clean apron-it was almost the only use she ever made of the apron. The block stood well out of the way-next the meal barrel in the corner behind the door, and hard by the Short Shelf, sacred to cake and piemaking, as the Long Shelf beneath the window was given over to the three water buckets-cedar with brass hoops always shining like gold-the piggin, also of cedar, the corn-bread tray, and the cup-noggin. Above, the log wall bristled with knives of varying edge, stuck in the cracks; with nails whereon hung flesh-forks, spoons, ladles, skimmers. These were for the most part hand-wrought, by the local blacksmithThe forks in particular were of a classic grace-so much so that when, in looking through my big sister's mythology I came upon a picture of Neptune with his trident, I called it his flesh-fork, and asked if he were about to take up meat with it, from the waves boiling about his feet. The kitchen proper would give Domestic Science heart failure, yet it must have been altogether sanitary. Nothing about it was tight enough to harbor a self-respecting germ. It was the rise of twenty feet square, built stoutly of hewn logs, with a sharply pitched board roof, a movable loft, a plank floor boasting inch-wide cracks, a door, two windows and a fireplace that took up a full half of one end. In front of the fireplace stretched a rough stone hearth, a yard in depth. Sundry and several cranes swung against the chimney-breast. When fully in commission they held pots enough to cook for a regiment. The pots themselves, of cast iron, with close-fitting tops, ran from two to ten gallons in capacity, had rounded bottoms with three pertly outstanding legs, and ears either side for the iron pot-hooks, which varied in size even as did the pots themselves."

    More accurately, it is a lifestyle involving activities, foods, and wine in moderation. The Mediterranean Diet has been studied and documented by numerous leading scientists as one of the healthiest lifestyles in the world.</p><h2 align="center"><br>In this book, you will find excerpts from leading scientific studies citing the health benefits of following a Mediterranean Diet, along with reference to the full length study should you wish to do further research on your own.</h2><p>Almost as important is the fact that the Mediterranean Diet is full of delightfully appetizing, flavor-filled dishes and meals, and this cookbook will provide you with a variety of easy, yet healthy and delectable dishes such as these:</p><ul><li>Sicilian-Style Strata</li><li>Seared Sea Scallops with Spinach and Toasted Pistachios</li><li>Portuguese Bean Soup with Sweet Potatoes</li><li>Cioppino with Cod, Mussels &amp; Shrimp</li><li>Almond-Crusted Chicken with Romesco Sauce</li><li>Mediterranean Pizza</li><li>Figs with Balsamic Vinegar, Mascarpone, and Walnuts</li></ul><h2 align="center">Doing things in moderation is a wise approach in everything we do in life.&nbsp;</h2><p>A balanced and healthy diet should accommodate most foods and drinks, and this can be accomplished if the diet is based on the fundamentals of moderation and wise choices.&nbsp;&nbsp; Savoring a grilled steak with a glass of red wine and topping it with a small piece of cake are important aspects of being human.&nbsp; But as always, moderation is the key.</p>

    But what she doesn't know is that a "friend" is following her. Possibly . . . stalking. A fan who starts by using the same beauty salon eventually comes closer—much closer—in this chilling short story.

    In Guy Fieri Food, he cooks with his iconic flair, from the perfect recipe for Pepper Jack Pretzels (from Mr. Awesome Pretzel himself—him!) to how to pull together a Red Rocker Margarita Chicken sandwich to a full-on vegetable Guy'd (bet you didn't see that one comin'!). He'll have you throwing parties with everything from Bacon-Jalapeno Duck appe-tapas to Chicago Beef Pizza to Johnny Garlic's Cedar Plank Salmon.Filled with more than 150 original recipes, gorgeous full-color photos, and loads of great cooking tips, Guy Fieri Food  is an absolute must for any Fieri fan!

    Since 1990, she has been a journalist for regional, national, and international radio and print media. Because of her in-depth knowledge of Greece and the Balkans, she regularly makes extended research trips to all the important areas of southeast Europe. Werner Stapelfeldt began his career as a photographer for travel guides and magazines. After studying photo design he went to work as a freelance photographer, predominantly in the commercial field, working for agencies and institutions. His assignment with the Culinaria series took him to Greece for eight months, where he uncovered unusual wines, fruits, and various Greek dishes. He spent time with people at work and at play and, of course, at the table, all the while endeavoring to capture the country, its specialties, and its atmosphere in the photographs that illustrate this book.

    Simon & Schuster has a great book for every reader.

    For two years, she’s been the sole breakfast spot in town so when culinary rival, Tessa Doyle, moves to the small town, Kori can’t help but think she’s just there to compete. Suddenly, Tessa’s Sunrise and Shine café is under attack, with a rock through the window on Monday morning. Kori knows she’s innocent, but still doesn’t feel much empathy for her breakfast nemesis. But when Kori gets arrested and grilled by Detective Gunn and childhood friend Lieutenant Zach Gulch, she can’t help but wonder if she’s the new target. And when things escalate to Tessa’s murder, Kori comes under more scrutiny. Will she and best friend Nora Farmer be able to crack the case before she’s on the receiving end of a deadly dish? Or is she in more danger than she realizes and should skip town to avoid the heated investigation? INCLUDED: In The Kitchen with Ginny Gold—Goat Cheese Omelets and The Early Bird Café’s menu! **Rise and Die is approx. 28K words and is volume 1 in the The Early Bird Café Cozy Mystery Series.

    lifestyle brand and yoga studio Rest to rage. Meditate to work. Cleanse to get dirty. Enough preaching about self-deprivation.  No more striving for bodily purity. Who has the patience—or the time!—for strict dietary restrictions and hours of meditation? Let’s get real. These tactics just don’t work—at least not for long.  But that doesn’t mean health and happiness are unobtainable. Most often you just need an anxiety buster you can do while running down the street. Or a yoga pose you can do at your desk. Or a way to debloat what feels like an alien baby in your abdomen. Retox isn’t about changing who you are or denying life’s pleasures. It’s about tailoring sensible, scientifically-based health practices to the life you already live. It’s about working hard, playing harder, and renewing your balance and energy so you can do it all again. In Retox, health expert Lauren Imparato strips yoga down to its anatomical principles, offering practical tips for fast relief. Then, drawing from a variety of disciplines—from psychology to nutrition to Tibetan philosophy—she designs no-nonsense strategies and delicious recipes to combat the most common challenges of modern life:    •  Stress and anxiety    •  Low energy    •  Back pain and headaches    •  Hangovers    •  PMS    •  Sleep Deprivation    •  And much more…

    Use what’s in there. And don’t be worried about f’ing it up. James Beard Foundation 2012 Rising Star nominee Max Sussman and his partner in crime, Eli, are over perfection. They care about cooking good food that tastes like you made it. Teaming up with Olive Press, these Brooklyn brothers of Über-hip New York establishments Roberta’s and Mile End have a go-to, hands-dirty method for wannabe-kitchen-badasses. This is a Cookbook for Real Life features more than 60 killer recipes that demystify the cooking process for at-home chefs, especially young people just starting out. Combining years of elbow grease in the fiery bowels of restaurants, the Sussmans bring readers a plethora of tricks to make life in the kitchen easier and frankly, more fun. This new cookbook also re-creates some of their favorite comfort foods while growing up, as well as some recipes with their origins in brotherly b.s. that wound up tasting delicious.The Sussmans have got the back of twenty-somethings, who may be too freaked to pick up a cast-iron skillet and instead opt for cop-out take-out as a culinary standby. This is a Cookbook for Real Life is designed to be a go-to kitchen companion with meals fit for one, two, or many, and features plans of attack for dinner shindigs. The best part? All of the book's recipes have easy-to-find ingredients that limit the prep time fuss and can be prepared in small (read: shoebox) kitchens.Chapters are organized by occasion, eating habits, and time of day so readers can enjoy lazy brunches, backyard grilled grub, a night in, dinner parties, midnight snacks, and sweet stuff. Want to increase your kitchen swag? Each chapter boasts special projects like home-curing bacon; pickling; making pasta from scratch; mixing cocktails, and “what’dya got sandwiches” -- and take it from the Sussmans, creativity in the kitchen makes a good impression in the long run.

    She feels trapped & alone in her small town of Milburn, Wyoming, and she just wants a break for a little while. So when she receives an invitation to visit an old friend for the 4th of July weekend, she jumps at the opportunity! Nora met Katya when she worked as a chef in New York City. It's been years since they've seen each other and it would be wonderful to catch up. And to do so on a private island in Portland, Oregon (who knew they had private islands in Portland, Oregon?!) seems like a dream come true! Especially considering that Katya's in-laws-to-be, the owners of the island estate, have offered to pay Nora to cook a few meals while she's there! It can't get better than a paid vacation with an old friend! So, without much need for consideration, Nora packs her things and heads off for a weekend in paradise! Unfortunately, her dream weekend turns into a nightmare when her host dies at the dinner table. And, as if that's not bad enough, it appears as if it was something in a dish Nora prepared that did him in...