I want to start a new food revolution; one where people have a better understanding of nutrition but don't forget that eating should be enjoyable!' - Gizzi ErskineGizzi Erskine believes that the key to healthy eating is to cook fresh food using good ingredients. Her ethos is to love food in all its guises and to try new things as much as possible. Gizzi's Healthy Appetite is a collection of over 100 of her favourite recipes - all with a Gizzi twist. Among the array of incredible dishes, insanely good flavours and palate-pleasing textures to choose from are the crunchy Marinated Griddled Whole Chicken Caesar salad, spicy Green Chilli Pork, oozing Roasted Baby Cauliflower with Cheese Sauce & Crispy Shallots, fresh Tuna Tataki with Yuzu and the ultimate Korean BBQ. And, for a sweet treat, who could resist warm Molten Caramel & Chocolate Pudding, soothing White Chocolate & Cherry Clafoutis or the fragrant Maple, Orange & Rosemary Tart? These are dishes that anyone with a healthy appetite will relish.

    Italians regard panini as fast food thanks to its easy preparation, which also accounts for its success in North America. Sales of panini makers have skyrocketed, with small appliance manufacturers releasing new models each year.Tiffany Collins provides great recipes that replicate the bistro experience and maximize the use of a home panini maker. Among the recipes for this vibrant, flavorful food are:Salami, prosciutto, mozzarella panini with roasted red peppers; Philly cheesesteak panini Bacon, spinach and hard-boiled egg panini; smoked salmon, red onion, cream cheese and caper panini Sweet Italian sausage, provolone and tomato sauce panini; hummus, red onion and Swiss cheese panini Pulled pork panini; Tuscan tuna and white bean panini; shrimp club panini Cuban panini; smores panini; sliced beef, caramelized onions and gorgonzola panini Smoked turkey, brie and Granny Smith apple panini; south of the border turkey panini with perfect guacamole. This Italian tradition can now be experienced at home and enjoyed by the whole family.

    The cuisine of the Mediterranean is some of most nourishing and delicious in the world, and The Mediterranean Table includes more than 150 recipes that promise to make keeping the Mediterranean diet a natural, simple lifestyle change.While other Mediterranean cookbooks have a strict culinary focus or a strict diet focus, The Mediterranean Table marries the two—and proves that you don’t have to have a Sicilian grandmother to fill your kitchen with the flavors and traditions of this classic way of eating. With cooking tips, easy-to-prepare recipes, detailed nutritional information, an at-a-glance meal plan, and regional spotlights for every recipe, The Mediterranean Table will take readers on a culinary journey through Southern Europe, Northern Africa and the Middle East, all while sharing a time-tested tradition of healthy eating.

    The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries such as the ginger brulee and pistachio tart. "Bourke Street Bakery" is the ultimate baking companion with clear and concise instructions aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world. Passionate owner-bakers Paul Allam and David McGuinness share their secrets for more than 90 of their exceptional creations. This book's beautiful and inviting photography captures the mouthwatering detail of the buttery, crumbly fare as well as the infectious vibe of the bakery itself.

    As a recognized master in the art of making pies, Ken Haedrich includes updated and perfected versions from the great savory pie traditions, including British, New England Yankee, and Southern ­- recipes for classics including cottage pie, shepherd’s pie and a best-ever chicken pot pie. But, as a world-eater and expert baker, Haedrich doesn’t stop there. The remaining recipes span a variety of diverse cuisines, including French, Italian, Mexican, Spanish, Scandinavian, Middle Eastern and South African savory pies, among others.

    It tastes great. It’s egg free (and thus safe to eat raw). You can whip it up in minutes. And, best of all, you can use it to make dozens of delicious cookie dough creations, from cakes, custards, and pies to candies, brownies, and even granola bars. Included are recipes for indulgent breakfasts (cookie dough doughnuts!), frozen treats (cookie dough popsicles!), outrageous snacks (cookie dough wontons! cookie dough fudge! cookie dough pizza!), and more.The Cookie Dough Lover’s Cookbook features clear instructions and dozens of decadent full-color photographs. If you’ve ever been caught with a finger in the mixing bowl, then this is the book for you!

    Made with 58 easy do-it-yourself mixes. Better nutrition. No preservatives. Enjoy delicious breads, breakfasts, main dishes, appetizers and super desserts.

    Compared to juicing and juice cleansing, which are both high in sugar and less satisfying than soup, souping combines the health benefits of whole foods and a wide array of soups (hot and cold) for a more satisfying and healthier way to cleanse and detoxify the body, lose weight, boost energy, and much more.Souping is a new cookbook that is packed with over 100 delicious and incredibly healthy soup recipes that can be eaten on the go, along with unique cleansing programs for losing weight, detoxifying the body, improving hair and skin, boosting immunity, boosting energy, and improving overall health. You will learn to make satisfying soups that use whole ingredients, and to follow programs that range from one to seven days, while never offering the same menu twice. The recipes include hot and cold soups, as well as soups that are savory, sweet, filling, energizing, refreshing, and calming. Each recipe is simple to make and includes step-by-step instructions for making and storing each soup, the nutritional breakdown, and an explanation of the health benefits of the key ingredients of each soup. Cleansing plans include day-by-day menus using a breakfast, lunch, and dinner format.

    For those whose appetites have been turned off by illness, Rebecca's ONE BITE AT A TIME is an instant turn-on to good, nourishing food. In this comprehensive cookbook, Rebecca shares delicious, immune-boosting recipes for people living with cancer, their caregivers, and the ever-growing number of cancer survivors. ONE BITE AT A TIME features more than 85 simple-to-prepare, sumptuous recipes. From little nibbles to satisfying entrees Rebecca's flexible approach is designed for both the individual and the entire family to enjoy. Dishes such as Poached Coconut-Ginger Salmon, Spinach Orzo with Pine Nuts and Feta, Taxicab Yellow Tomato soup and Magic Mineral Broth reinvigorate the appetite with ingredients that help bolster the body's immune system. To accompany the recipes, Rebecca offers down-to-earth information and helpful advice for those dealing with the culinary ups and downs often experienced during treatment. Learn what friends and family can do to best pitch in; discover easy substitutes for "forbidden" foods; look up "nutrition-at-a-glance" information for each recipe; and see how to wake up taste buds in any dish by using just a few basic staples from the pantry. Rebecca's caring, humor-filled recipe notes will warm your heart and remind you that, along with a good meal, laughter can truly be the best medicine. Throughout the book's pages, Rebecca's clients attest to this fact, as they share anecdotes of the joyous impact these recipes have had on their lives. At a time when you may feel that nothing is under your control, something as simple as creating a nutritious, healing dish for yourself or a loved one can be a reaffimation of your humanity and a tangible way to nurture someone you care about.

    Popovers, scones, and crackers pair perfectly withwine, while galettes, souffles, and strudels work equally well for brunch, lunch, or dinner. Fresh herbs, nuts, mushrooms,meats, and cheeses produce such savory delights as Peppered Pear and Goat Cheese Scones, Canadian Bacon Bread Pudding, and a showstopping New York-Style Parmigiano-Reggiano Cheesecake. Savory Baking is bothan ideal guide for adventurous bakers and the ultimate sourcebook for those who prefer savory eats to sweet treats.

    When did eating become so fussy? It’s enough to make you throw your hands in the air--and then right inside the fridge for some pie.Eating healthy nowadays really just means eating clean, or choosing whole foods sourced from the earth with the least processing and fewest possible ingredients that sound like hair dye. Eating clean is not about counting calories or grams of carbs, or getting tricked by “health food” imposters, so you won’t find any of that here. Real food is the science-backed way to good health and a better body.Yet eating clean day after day isn’t so easy. That’s why the editors at Prevention created Eat Clean, Stay Lean--your easy-to-use, visual guidebook to better health, delicious food, and a slimmer you. Learn how to make 50 smarter choices in the supermarket and 150 cleaner, fast meals at home, all of which can help you lose weight while you enjoy real food that tastes great--and it even includes real pie.

    Free radical-fighting blueberries, nutrient-rich kale, or protein-packed spinach--every fruit and vegetable you can think of pairs up in this juice bible for devoted followers of the juice craze that's sweeping the nation. A passionate green juicer for over five years, author Farnoosh Brock shares her knowledge, discoveries, best tips, and lessons learned from her years of green juicing! She gives you the good, the bad, and the ugly so you can make smart and informed decisions as you learn how to heal your body and return it to harmony using healthy plants from your farmer's market, garden, or produce aisle.Brand new to juicing and want to know why you should bother? Don't know the unique benefits of juicing over eating raw foods or making raw green smoothies?Uncertain how your body will react to green juicing with a sensitive stomach? Wondering how to stay motivated after the initial excitement wears off? Farnoosh talks you through all of those situations, and gives you tips on how to manage each as you move forward in this journey. She also includes nutritional information and details on the benefits of juicing for life! Whatever your fitness regimen, health goals, or daily routine--this is a comprehensive resource discussing every aspect of the wonderful world of juicing!

    It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include:  • Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes • Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars• Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada”• Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip• Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks• Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops• Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.

    After a long day on air, Chris would often arrive home hungry and delight at the sight of a big pot of his wife Lorraine's soup on the burner. Lorraine may not be a professional cook, but you wouldn't know it from her soups!In fact, her soups were so good that Chris couldn't help but rave about them on-air. Before long, the show's fans were begging him to share his wife's wonderful recipes. Now, in Mr. Sunday's Soups, Lorraine Wallace shares a wide variety of soups that are sure to please the whole family.Includes 78 recipes and 40 beautiful full-color photosWith recipes such as Tortellini Meatball, Cuban Black Bean, Chicken Garlic Straciatella, and many moreThe perfect cookbook for fans of Fox News Sunday and great soups in generalFeatures a Foreword by Chris WallacePerfect as comfort food at the end of a long day at the office or the studio, these satisfying soups offer simple, wholesome solutions to the dinner doldrums.

    It's packed with comforting, easy-to-make dishes that will become your everyday favourites and go-to fridge raiders.Recipes include ideas to start the day right, for lunch on the go, some long and lazy slow cooking, dishy dinners, sharing feasts, party time and irresistible sweetest things. From burgers to brownies, casseroles to cakes, Happy Vegan shows you that vegan food is for everyone ... and you won't even notice there's no meat or dairy. Just happy faces. PRAI SE FOR FEARNE COTTON'S COOKBOOKS: '... easy ways to feed everybody and put a smile on their faces while you're at it' Sunday Mirror 'Congrats on your brill new book!' Jamie Oliver