I am chef and I am a Chef in New York. These are the Slow Cooker recipes that I like most. I learned some of the recipes in this cookbook from different friends and relatives. I tried all of them myself and the results were fabulous. I would also like to mention that I included in this cookbook only those recipes which are fairly easy to cook, even though I have to admit that most of them will be ready in more than a couple of hours. This because slow cooked meals need more cooking time compared to classic meals. The advantage comes from the fact that the slow cooking process is healthier and adds a great flavor. Furthermore, I selected only the healthiest Slow Cooker recipes that will provide you with a balanced diet. The number of calories rarely goes beyond 500/ serving (2000-2500 calories/ day intake is recommended for a sedentary adult that needs to maintain his/ her current weight), therefore these are some recipes that will help you maintain or even lose some weight. I also tried to collect here only the low carb recipes, because low carbs meals are great for dieting.

    Juan knows little of the interior life of his father Ranz; but when Juan marries, he begins to consider the past anew, and begins to ponder what he doesn't really want to know. Secrecy—its possible convenience, its price, and even its civility—hovers throughout the novel. A Heart So White becomes a sort of anti-detective story of human nature. Intrigue; the sins of the father; the fraudulent and the genuine; marriage and strange repetitions of violence: Marías elegantly sends shafts of inquisitory light into the shadows and on to the costs of ambivalence. ("My hands are of your colour; but I shame/To wear a heart so white"—Shakespeare's Macbeth.)

    You’ve tried to fix your life with countless other methods that promise you the entire world but then, sadly, deliver absolutely nothing. You’ve wasted months of your life trying to get your head around complicated and time consuming solution, thrown more money at it than you care to admit to, and worst still you are close to giving up hope. You’ll never feel bursting with energy, never again fit into your favorite pants, never feel as happy as you really deserve and never live the life of your dreams. But you’re not the kind of person to give up without a fight, are you? You’re not the kind of person to settle for second best in anything, far from it in fact. For that very reason you’re willing to give it one final attempt before you throw your life on the scrap heap. This book is your answer. Inside you will discover 30 simple daily habits that will transform your life and achieve all of those things you ever wished for. Each habit is easy to comprehend and easier still to implement, and I promise that you won’t be disappointed with the changes you witness in your life.And the best news of all is that it won’t take months of your life, hundreds of dollars or demand that you give up everything you love. It just takes you, your focus and a willingness to make these positive changes. So who do you want to become? Which of your dreams would you most like to come true? Read this book and you will discover exactly how to make this all happen. What’s inside?In this book you will discover the thirty most powerful habits for your mind, body and soul that you can implement to see positive and lasting change in your life. These include:• How To Get That Glow• Transforming Your Life The Easy Way• Boosting Your Energy Levels• Fighting Cancer And Age-Related Diseases• Improving Your Mood The Drug-Free Way• Balancing Your Hormones Naturally• Simplifying Your Life• How To Tackle The Stresses Of Life • Beating LonelinessAnd much more! Interested in learning more? Download your copy today to begin your journey to health and happiness!

    His last book, Rice, Noodle, Fish, took an immersive approach to Japan that combined travel, social observation and food lore. His new book on Spain offers little cooking advice but an inquisitive foodie intellectual's experience." (Financial Times)Crafted in the same “refreshing” (AP), “inspirational” (Publishers Weekly) and “impeccably observed” (Eater.com) style that drove Rice, Noodle, Fish, Roads & Kingdoms again presents a book that will change the way readers eat and travel abroad. The second in their series of unexpected and delightful gastro-tourism books, Grape, Olive, Pig is a deeply personal exploration of a country where eating and living are inextricably linked. As Anthony Bourdain said: “Any reasonable, sentient person who looks to Spain, comes to Spain, eats in Spain, drinks in Spain, they’re gonna fall in love. Otherwise, there’s something deeply wrong with you.”Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia.Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.

    Now, his mother, who is rambunctious, rapier-tongued, frequently intoxicated and, until now impervious to change, has cancer. The doctor's prognosis sounds pretty final, but after a bit of online research, Hermann decides to accompany his mother to an unconventional treatment center in the Netherlands. Mother and son set out on their trip to Amsterdam, embarking on a schnapps-and-pint-fuelled picaresque that is by turns wickedly funny, tragic, and profound. Although the mother's final destination is never really in doubt, the trip presents the duo with a chance to reevaluate life—beginning, middle and end. Although the trip is lively and entertaining, it will also put severe strain on the bond between mother and son, not to mention their mutual capacity for alcohol.

    Voices of the Old Sea describes his three successive summers in that almost medieval community where life revolved around the seasonal sardine catches, Alcade's bar, and satisfying feuds with neighboring villages. It's lucky Lewis was there when he was. Soon after, Spain was discovered by its neighbors in a more prosperous northern Europe, and the tourist tide that ensued flowed inexorably over the old ways of the town and its inhabitants.

    It was in search of the fabled Spice Islands and their cloves that Magellan charted the first circumnavigation of the globe. Vasco da Gama sailed the dangerous waters around Africa to India on a quest for Christians--and spices. Columbus sought gold and pepper but found the New World. By the time these fifteenth- and sixteenth-century explorers set sail, the aromas of these savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries. "Spice: The History of a Temptation "is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex--and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove. We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval king's ostentation, as a mummy's deodorant, as the last word in haute cuisine. Through examining the temptations of spice we follow in the trails of the spice seekers leading from the deserts of ancient Syria to thrill-seekers on the Internet. We discover howspice became one of the first and most enduring links between Asia and Europe. We see in the pepper we use so casually the relic of a tradition linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we capture the pleasure of spice not only at the table but in every part of life. "Spice "is a delight to be savored.

    And because she’d quit drinking, she no longer had the comfort blanket of alcohol to tamp down her anxiety. How did sober people stay sane? In recent times, the self-help industry has exploded into a multi-billion dollar global industry – and along with it has come every imaginable type of therapy, healing or general woo-woo. In the past, Rebecca scoffed at this industry, mocking its reliance on half-baked science and the way it appears to prey on the mentally fragile.But as she searched for a meaning of life that did not involve booze, she found it increasingly hard to rationalize her default scepticism. This shit really seems to work for some people, she reasoned. And it’s not like I have any particularly solid alternatives.Rebecca lives in Cape Town, the undisputed epicentre of ‘alternative’ paths to peace and enlightenment in South Africa. She decided that over the course of a year, she would embark on a quest for personal wellness, spiritual enlightenment and good old-fashioned happiness. She was willing, within reason, to try anything. She would open herself to even the most outlandish contemporary fads in self-improvement.What followed was a twelve-month immersion in the world of auras, chakras, hallucinogenic drugs, sweat lodges, sangomas, past lives and more.And by the end of it? Maybe she would find some new ways of thinking and living. Or maybe she would emerge with her prejudices untouched.Either way, it would be a good story.

    With this smart cookbook, readers learn Bob's secret to making rich, creamy Vanilla Bean Cheesecake in just 25 minutes. He's even got a recipe for Most Excellent Macaroni and Cheese that tastes just like it was oven baked — but takes only six minutes in the pressure cooker! In all, this cookbook contains 117 time-saving ways for readers to treat loved ones to the goodness of home-cooked food and still have time to sit down and enjoy it with them. Enhanced with over 50 full-page color photos, Smyth sewn binding, and plenty of tips from Bob, this cookbook is a must-have for pressure cooker novices and pros alike.

    elBulli is also the object of culinary pilgrimage—millions clamor every year for a reservation at one of its tables. Yet few people know that, behind each of the thirtyor more courses that make up a meal at elBulli, a small army of stagiaires—apprentice chefs—labor at the precise, exhausting work of executing Adrià’s astonishing vision. In The Sorcerer’s Apprentices: A Season in the Kitchen at Ferran Adrià’s elBulli, Lisa Abend explores the remarkable system that Adrià uses to run his restaurant and, in the process, train the next generation of culinary stars. Granted more access to Adrià and the elBulli kitchen than any other writer in the restaurant’s history, Abend follows thirty-five young men and women as they struggle to master the cutting-edge techniques, grueling hours, furious creativity, and interpersonal tensions that come with working at this celebrated institution. Her lively narrative captures a great cast, including a young Korean cook who camps on the doorstep of elBulli until he is allowed to work in the kitchen; an ambitious chef from one of Switzerland’s top restaurants struggling to create his own artistic vision of cuisine; and an American couple whose relationship may not withstand the unique pressures of the restaurant. What emerges is an irresistible tale of aspiring young talents caught, for good or ill, in the opportunity of a lifetime.Taken together, their stories form a portrait of the international team that helps make a meal at elBulli so memorable. They also reveal a Ferran Adrià few ever see, one who is not only a genius chef and artist but also a boss, teacher, taskmaster, businessman, and sometimes- flawed human being. Today, food has become the focus of unprecedented attention, and The Sorcerer’s Apprentices also explores the strange evolution—in less than two decades—of a once-maligned profession into a source of celebrity.

    Fat, they told us, was the enemy. Then it was salt, then sugar, then cholesterol... and on it goes. Americans listened and they lost -- but not their excess fat. What they lost was their health and waistlines. Americans are the fattest people on earth... and why? Mainly because of the food they eat. In this scientific and revolutionary book, based on Nobel Prize-winning research, medical visionary and former Massachusetts Institute of Technology researcher Dr. Barry Sears makes peak physical and mental performance, as well as permanent fat loss, simple for you to understand and achieve. With lists of good and bad carbohydrates, easy-to-follow food blocks and delicious recipes, The Zone provides all you need to begin your journey toward permanent fat loss, great health and all-round peak performance. In balance, your body will not only burn fat, but you'll fight heart disease, diabetes, PMS, chronic fatigue, depression and cancer, as well as alleviate the painful symptoms of diseases such as multiple sclerosis and HIV. This Zone state of exceptional health is well-known to champion athletes. Your own journey toward it can begin with your next meal. You will no longer think of food as merely an item of pleasure or a means to appease hunger. Food is your medicine and your ticket to that state of ultimate body balance, strength and great health: the Zone.

    Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when a Dutch physician added oil of juniper to a clear spirit, believing that juniper berries would cure kidney disorders. "The Drunken Botanist" uncovers the enlightening botanical history and the fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even one fungus).Some of the most extraordinary and obscure plants have been fermented and distilled, and they each represent a unique cultural contribution to our global drinking traditions and our history. Molasses was an essential ingredient in American independence: when the British forced the colonies to buy British (not French) molasses for their New World rum-making, the settlers outrage kindled the American Revolution. Rye, which turns up in countless spirits, is vulnerable to ergot, which contains a precursor to LSD, and some historians have speculated that the Salem witch trials occurred because girls poisoned by ergot had seizures that made townspeople think they d been bewitched. Then there's the tale of the thirty-year court battle that took place over the trademarking of Angostura bitters, which may or may not actually contain bark from the Angostura tree.With a delightful two-color vintage-style interior, over fifty drink recipes, growing tips for gardeners, and advice that carries Stewart's trademark wit, this is the perfect gift for gardeners and cocktail aficionados alike.

    He had created some of the greatest and most controversial masterpieces of modern architecture, which were as exotic as they were outrageous. But little is known about the shadowy figure behind the swirling, vivid buildings that inspired the Surrealists.This masterful biography brings both man and architect powerfully to life against the changing backdrop of Barcelona and Catalonia. Gijs van Hensbergen leads us through the design and construction of Gaudí’s most significant buildings -- revealing their innovation and complexity, and demonstrating the growing relevance of Gaudí’s architecture today.

    Now available in paperback, this highly-acclaimed book is a playful and ingenious gathering of interwoven stories. "At once terribly moving and wildly funny".--A.S. Byatt.

    Combining memoir with vivid scenes at the table; interviews with the world’s most renowned chefs, restaurateurs, and eaters; and a few well-placed rants and raves about life as a paid gourmand, Rayner puts his thoughtful, innovative, and hilarious stamp on food writing. He reports on high-end gastronomy from Vegas to Dubai, Moscow to Tokyo, London to New York, ending in Paris where he attempts to do with Michelin-starred restaurants what Morgan Spurlock did with McDonald’s in Super Size Me—eating at those establishments on consecutive days and never refusing a sixteen-course tasting menu when it’s offered.The Man Who Ate the World is a fascinating and riotous look at the business and pleasure of fine dining.