From childhood in the Great Depression to opening esteemed eateries, it’s quite a story to tell. When she and her family launched Commander’s Palace, it became the city’s most popular restaurant, where famous chefs such as Paul Prudhomme, Emeril Lagasse, and James Beard Award winner Troy McPhail got their start.Miss Ella of Commander’s Palace describes the drama, the disasters, and the abundance of love, sweat, and grit it takes to become the matriarch of New Orleans’ finest restaurant empire.

     With more than 150 delicious and practical recipes, The Virgin Diet Cookbook is designed to show you how to incorporate anti-inflammatory, healing foods into your diet to reclaim your health and reset your metabolism, while avoiding the 7 foods that are most likely to cause food intolerance. These tasty, easy-to-make recipes are free of gluten, soy, dairy, eggs, corn, peanuts, and sugar and artificial sweeteners. With mouthwatering suggestions for breakfast, lunch, dinner, dessert and snacks, you'll lose weight fast while enjoying what you eat!. The Virgin Diet Cookbook will also help you to stock your kitchen, provide delicious substitutes for common ingredients, and offer easy swaps for eating out and on-the-go.

    She was the oldest of seven kids; raised in poverty, married at 13, and a mother of 4 by the time she was 17. Few would have expected this type of adolescence to produce a woman who was the winner of every music award imaginable, the author of two New York Times bestselling books and a 2003 Kennedy Center honoree, and whose life story was the subject of an Academy Award winning movie.In You're Cookin' It Country, Loretta Lynn shares over 120 of her favorite recipes. From the dishes her mother cooked as she was growing up to the meals she has prepared for her family over the years. Also included are more than 35 stories relating to food as only Loretta can tell them. These include stories of her "Mommy" going out hunting for rabbit and possum to the more recent story of Jack White of the rock group The White Stripes flying to Nashville to have a dinner of chicken and dumplings with Loretta. There is also the story of her husband to be, Doolittle, buying a pie from her at an auction only to discover that Loretta had mistaken salt for the sugar when she baked it.You're Cookin' It Country will be a must have purchase for the millions of fans Loretta has made all over the world.Loretta's first book, Coal Miner's Daughter (1978) has sold more than one million copies. Her second book, Still Woman Enough (2002) has sold more than 200,000 copies. Both were New York Times bestsellers.

    F. K. Fisher in The Gastronomical Me, food is more than a metaphor in The Bread and the Knife. It is the organizing principle of an existence. Starting with "A Is for Al Dente," the loosely linked chapters evoke an alphabet of food memories that recount a woman’s emotional growth from the challenges of youth to professional accomplishment, marriage, and divorce. Betrayal is embodied in an overripe melon, her awakening in a Béarnaise sauce. Passion fruit juice portends the end of a first marriage, while tarte Tatin offers redemption. Each letter serves up a surprising variation on the struggle for self-knowledge, the joy and pain of familial and romantic love, and food’s astonishing ability to connect us with both the living and the dead. Ranging from her grandmother's suburban kitchen to an elegant New York restaurant, a longhouse in Borneo, and a palace in Rajasthan, The Bread and the Knife charts the vicissitudes of a woman forced to swallow some hard truths about herself while discovering that the universe can dispense surprising second chances.

    He dubbed his loyal customers "Soupies," and as word of his grassroots soup service spread, his delivery roster grew into a veritable Cult of the Bowl.THE SOUP PEDDLER'S SLOW & DIFFICULT SOUPS is David's heart- and belly-warming story of his second soup season peddling to the slacker-philosophers, artist-activists, and celebrity-eccentrics of Bouldin Creek. On his route, you'll meet a cross-dressing mayoral candidate, a radical coterie of plant liberators, a scheming ice cream man, and Alex the Wonder Dog, among others. To season his stories, David shares 35 of his most popular soups, with eclectic recipes like South Austin Chili, Alaskan Salmon Chowder, Smoked Tomato Bisque, Schav (Jewish sorrel soup), and Ajiaco (Colombian chicken-corn soup).A loving homage to the art, science, and joy of soup, and a taste of simpler times in our modern fast-food nation, SLOW & DIFFICULT SOUPS is a rousing reminder of our basic need to connect to our food-and those who cook, deliver, and slurp it.

    The great thing about soups and sandwiches is that they can be used for almost any occasion. Whether it’s a quick lunch on the go, a buffet for casual entertaining or a relaxing meal at the end of a busy day, put a soothing soup and tasty wrap on the menu, sit back, and enjoy the compliments.Spicy soup, potato soup, chowder, chicken soup, cheesy soup, vegetable soup, tomato soup are just a few of the soup categories in this book. Sandwiches and wraps include tuna, ham, cheese, chicken, turkey, veggie and even dessert wraps.Show more Show less

    Discover some of the great recipes he created on his journey to health and wellness, and then prepared for his celebrity clients.Bestselling author, Top Chef favorite, and award-winning chef Art Smith was discovering new innovations in the kitchen, including his beloved cuisine of the South, but neglecting to take care of himself. So he decided to make a change in the way he ate without giving up the foods he loved. By reimagining his favorite dishes and making exercise a regular part of his life, he lost 120 pounds and transformed both his body and his health. Art always knew that fine cooking is a way to show love to others—but now he saw it as a way to show love to yourself.Art can't resist bringing people together through food. It's partly what made him the success he is today—and his unique reimagining of classic comfort dishes has added to his wide appeal. After ten years as Oprah Winfrey's personal chef, Smith now cooks for special events for celebrities all over the world. He has been a contributing editor to O, the Oprah Magazine and has made numerous television appearances, including on ABC's A Very Lady Gaga Thanksgiving, Bravo's Top Chef Masters, and ABC's Nightline.There's no doubt about it: Art Smith's Healthy Comfort is about great cooking and good eating.But Smith also shares his personal journey to good health—including delectable dishes such as Three Cheese Macaroni, Unfried Chicken, and Grilled Hanger Steak with Slow-Roasted Tomatoes that you just won't be able to resist.

    THE AMISH COOK, a full-color cookbook based on Elizabeth's columns, compiles more than 75 traditional Amish recipes, photographs of the Coblentz farm, practical gardening tips, cherished family tales, and firsthand accounts of traditional Amish events like corn-husking bees and barn raisings. A truly unique collaboration between a simple Amish grandmother and a modern-day newspaperman, THE AMISH COOK is a poignant and authentic look at a disappearing way of life.‚Ä¢ ‚ÄúThe Amish Cook‚Äù column is syndicated in more than 100 newspapers nationwide.‚Ä¢ Elizabeth wrote THE AMISH COOK in longhand by the light of a kerosene lamp.‚Ä¢ Elizabeth has been a writer for the Amish newspaper, The Budget, for 40 years.

    With more than 77 million baby boomers adjusting to the Empty Nest Syndrome, and with their adult children setting up their own new homes, there is a mounting demand for quick, easy, healthy recipes yielding fewer servings.But cooking for two people or even singles isn't as simple as cutting a recipe in half. In EatingWell Serves Two, the award-winning editors and recipe developers for America's leading food and nutrition magazine have created 150 dinner recipes from their hugely popular "Healthy in a Hurry" and "Serves Two" columns to meet the specific needs of smaller households.More than a cookbook, EatingWell Serves Two provides a smart guide for how to shop in small quantities, how to store leftover ingredients, keep a well-stocked pantry and use easy cooking strategies that result in minimal waste while putting a healthy, delicious meal on the table in 45 minutes or less. Filled with mouthwatering photography and tips on shopping, planning and simple cooking for two with healthy ingredients and without waste.

    Supporting a growing nutritional movement that emphasizes a reduction in carbohydrate intake, the author of Great Food without Fuss, who herself lost sixty pounds on a low-carb diet, provides readers with all the detailed information they need to make the dietary switch.

    Here, he reveals how he transforms ingredients into the sublime dishes for which he is so justly famous. Much more than a collection of his superb recipes, this inspirational book passes on many of the secrets of his cooking techniques, knowledge and skills. Recipes are presented in a straightforward and comprehensive way with detailed descriptions of Gordon's special techniques, his innovative short-cuts, and other culinary hot tips with close-up photography. With recipes for fish and shellfish, poultry and game, meat, vegetables, salads, fruits, breads and pastries, as well as flavourings, stocks and dressings, this unique cookbook is destined to become a classic kitchen reference book.

    It just feels that way.Certified nutritionist Leanne Ely loves delicious food and is dedicated to enticing today’s busy families back to the dinner table with home cooking that cannot be beat. In Saving Dinner the Low-Carb Way, she integrates low-carb requirements into her mélange of dining pleasures for every season–providing easy-to-follow menus and highlighting per-serving measurements of calories, fat, protein, carbohydrates, cholesterol, and sodium for each dish.Itemizing ingredients by product in convenient lists, Ely makes your grocery shopping quick and effortless. She also gives you a helping hand in the kitchen with shortcuts that take the stress out of cooking, and suggests menu variations for children and family members who choose not to go the low-carb route.The result? These dinners are not only balanced and healthy but truly varied and delectably good to eat. Main dishes like Low-Carb Beef Stroganoff, Crustless Quiche Lorraine, Crock-Pot Pork Jambalaya, Skillet Salmon with Horseradish Cream, and nearly 150 other entrees (plus recommendations for great side dishes) make dinnertime special in more ways than one.

    But what few people seem
to know is where to start when it comes to learning the basics. How to Drink Wine solves that problem. The path to drinking wine with confidence begins with this very informative, very relatable, very entertaining book, thanks to award-winning sommelier and restaurateur Grant Reynolds and acclaimed writer and founder of The Infatuation, Chris Stang. By reading How to Drink Wine, you will: • Acquire some foundational terminology. Cuvée, maceration, sul tes . . . what does it all mean? 
• Learn of the twenty-nine wines you need to know—and about important producers. 
• Find answers to questions you might be embarrassed to ask, like exactly how is rosé made? 
• Start to pair wines with your life instead of your plate. 
• Be able to navigate a wine list and/or store. You probably already know what you like to drink. This book will help you better understand why. And as a result, your knowledge, curiosity, and wine collection will expand. So will your number of friends.

    The genius of Simply Ming is a versatile array of master recipes—intensely flavored sauces, pestos, salsas, dressings, rubs, and more that eliminate much of the last-minute prep work. So sophisticated dishes such as Tea-Rubbed Salmon with Steamed Scallion-Lemon Rice, Grilled Miso-Citrus Scallop Lollipops, and Green Peppercorn Beef Tenderloin with Vinegar-Glazed Leeks can be on the table in less than 30 minutes.Even casual dishes such as spaghetti, burgers, fried calamari, and chicken wings get a boost of East-West excitement in Ming’s creative hands, becoming Asian Pesto Turkey Spaghetti, Salmon Burger with Tomato-Kaffir Lime Salsa, Blue Ginger Crispy Calamari, and Soy-Dijon Chicken Wings. This is food that is simple enough to serve on a weeknight, but special enough to share with guests. And desserts get the Simply Ming treatment, too, with tempting ways to transform basic shortbread dough, chocolate ganache, and crème anglaise into a range of show-stopping finales.Filled with color photographs that motivate and inspire, beverage suggestions to complement each dish, and helpful tips for cooking with unfamiliar ingredients, Simply Ming makes the excitement and innovation of East-West cooking easily accessible to all home cooks.

    But over the next 12 years, this white city slicker entered a world of life, death, nature, and manhood that came to seem not brutal or outdated but beautiful in a way his experience in Washington was not. The Everlasting Stream is the absorbing, touching, and often hilarious story of how hunting with these "good ol' boys" forced an "enlightened" man to reexamine his modern notions of guilt and responsibility, friendship and masculinity, ambition and satisfaction.In crisp prose that bring autumn mornings crackling to life, Harrington shares the lessons that led him to leave Washington. When his son turned 14, Harrington began taking him hunting too, believing that these rough-edged, whiskey-drinking men could teach his suburban boy something worthwhile about lives different from his own, the joy of small moments, and the old-fashioned belief that a man's actions mean more than his words.The Everlasting Stream is a funny, intimate, inspiring meditation on the meaning of a life well lived.CHAPTER ONEWalt recounts the first time he went shooting with his father-in-law, Alex, in rural Glasgow, Kentucky, during a Thanksgiving visit with his wife. “I lived in Washington DC, where most people I knew believed hunters were sick, violent men.” His attitude toward his African-American hunting mates (“I was white, and I figured it was going to be my worry to fit in”) is “condescending as hell,” but it all turns around when he shoots his first rabbit, and surprises himself with the purity of his exhuberence when he calls out, “I got him!” He discusses the repulsion over having to clean his rabbit, but when his guests act similarly repulsed when he serves them rabbit dinner, he says “I think I’m going to kill some more.”CHAPTER TWOHe describes hunting with Alex, Bobby, Lewis and Carl in a gully half the length of football field. “Over the years I’ve become convinced that Alex, Bobby, Lewis, and Carl have discovered the secrets of living life well,” although “the idea that these men had anything to teach me didn’t come to me for many Thanksgiving vacations.” He is attracted by how well they get to know a place through hunting it: “How many of us can say that about any place in our lives?” The men are like relics of a bygone era, but they eventually convinced him that he should bring his son along too. He introduces Carl and Bobby, who have retired from factory jobs—they own sixty acres together in the country. Lewis bought his own 18-wheel rig a few years ago and still hauls freight. Alex is retired and has many hobbies. The men talk in a colorful drawl about their dogs, teasing each other mercilessly.CHAPTER THREEHe talks about hunting at the Old Collins Place. Every time he comes back there, he sees something for the first time. He talks about how ambitious he was as a kid, determined to make a name for himself in journalism. He meets his wife-to-be, Keran, and works thankless 70-hour weeks until he finally writes a profile of George Bush that gets him major attention, a huge raise, and freedom to cover other figures such as Jesse Jackson, Jerry Falwell, etc.CHAPTER FOUR: BOBBY’S BARNHis son Matt catches a rabbit and gets a sip off the post-hunting bottle of Wild Turkey. He discusses his tough decision of taking the boy hunting for the first time when he was seven: “Really I rolled the dice. I knew that most affluent city perople would shield their sons from such rough men and gritty settings. But after my first few years of hunting I deced that the forests, fields, wind, rain moon, stars, leaves, weeds, guns, killing, cursing, drinking—and naturally the men themselves—would be good for Matt.” He describes skinning and gutting a rabit—he does it without squeamishness because “it has to be done,” the same way you have to clean up a kid’s vomit.LAWSON BOTTOMHe discusses the time it dawned on him that he had come to savor things—the Miro painting he owns, for instance— and asks himself “I love my work but what if the day comes when I don’t? What happens to all of this? What happens to me? Will I be trapped in my affluence for the rest of my life?” (The climax of his career comes when President Bush is seriously considering appointing him as his official biographer, and even invites him to a celebrity-studded dinner, but eventually Bush decides the security risk is too great. Harrington considers it a blessing in disguise, thinking about all of the quality time he would have lost with his son, etc.)THE EVERLASTING STREAMHe recalls a morning of picture-perfect contentment at a place called the Everlasting Stream—“such memorable moments are like waking versions of lucid dreams. We are within them and outside them at once as they are happening.” He reflects “To this day I don’t believe I have ever seen men so at ease, so thoroughly enjoying one another’s company.” He realizes he hasn’t had true friends like these since he was kid.BEHIND BC WITT’S FARMHe talks about the way that moment at the Everlasting Stream has caused him to think of hunting not just as a diversion, but to think of it off and on throughout the year. Carl takes him to the four-room shack where he grew up and Harrington is shocked by how small and run-down it is. Carl says “We hunted to eat.”THE SQUAREHe describes being in the zone—“hunters since Socrates onward have described an ethereal hunter’s state of mental and emotional clarity. What nature writer James Swan calls the Zen of hunting--- ‘a state of awe and reverence, which I sthe emotional foundation for transcendence.”LEWIS’S GARAGEHe talks about the joys of hanging out in Lewis’s garage after hunting. “I have come to love hearing the men laugh. After all the years, if I were blind I’d still know the men by their laughs.” .. “Listening to the men is like watching a pinball bounce around its board. The action is impossible to predict but it isn’t random. The point is to relax and lety my time with the men wash over me in the way that a Christmas midnight Mass with candles and organ and incense would wash over me as a boy.”