And it's not that you can't--it's that you don't. It's that we've been wrecked by cooking shows with their millions of complicated steps and crazy-ass ingredients. Ingredients you can't find, let alone pronounce. That's not how I want to cook. I want to eat well, but I don't want it to take a year. Who's making stuff like 'Truffled Peruvian Mountain Squab with Chilled Framboise Foam' anyway? "So this book is about food that's big in taste and small in effort. Just great-tasting stuff with no fancy techniques and definitely no over-the-top ingredients, as in everything-comes-from-a-regular-supermarket--cool concept, huh? It's just a bunch of recipes you'll easily be able to make and enjoy."--From Sam the Cooking GuyLook inside for great recipes like these:• One Dank Tomato Pie • "Whatever" Spring Rolls • Five-Minute Stir-Fry Noodles • O.F.R.B.P.J.G.O. • Awww Nuts! • BBQ Chicken Pizza • Halloween Chicken Chili • Fridge Fried Rice • Sam's Sticky Sweet BBQ Ribs • Stuffed Burgers • Pesto BBQ Shrimp • Chili Salmon • Motor Home Meatballs • Spicy-ish Sausage Pasta • The Great Potato Cake • Brussels Sprouts You'll Actually Eat • (Fake) Creme Brulee • Chocolate Toffee Matzoh  • Peanut Butter Ice-Cream Cup Things

    Cesar Lozano makes a series of insightful reflections, on our role in life, the importance of reaching our goals, and how to share love, hope, and liveliness with our loved ones. With his characteristic brand of language, where humor and profoundness coexist in perfect harmony, Dr. Cesar Lozano invites us to become a better version of ourselves one day at a time by recognizing our mistakes, modifying our conduct, and injecting optimism and good vibes with those around us. Author, panelist, and radio and television guest, Dr. Cesar Lozano's advice has changed the lives of thousands.

    With an emphasis on simple ingredients and strong flavours, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats.

       Sarah Wilson’s sugar-free promise is more than just a way of eating. The benefits to overall wellbeing—fewer mood swings, improved sleep patterns, and maintaining weight control—have transformed the idea into a way of life. With her new cookbook filled with one-pan wonders, grain-free breakfasts, leftover makeovers, smoothie bowls, and more, Sarah shows us that eliminating sugar is not only doable, but is also so delicious. Recipes include: Bacon ‘N’ Egg Quinoa Oatmeal, Caramelized Leek, Apple and Rosemary Socca, Two-Minute Desk Noodles, Red Velvet Crunch Bowl, and Chocolate Peanut Butter Crackles.

    (By the way, the short answer is no.) A unique blend of travelogue, spirits history, and recipe collection, Boozehound explores the origins of what we drink and the often surprising reasons behind our choices.  In lieu of odorless, colorless, tasteless spirits, Wilson champions Old World liquors with hard-to-define flavors—a bitter and complex Italian amari, or the ancient, aromatic herbs of Chartreuse, as well as distinctive New World offerings like lively Peruvian pisco. With an eye for adventure, Wilson seeks out visceral experiences at the source of production—visiting fields of spiky agave in Jalisco, entering the heavily and reverently-guarded Jägermeister herb room in Wolfenbüttel, and journeying to the French Alps to determine if mustachioed men in berets really handpick blossoms to make elderflower liqueur.  In addition, Boozehound offers more than fifty drink recipes, from three riffs on the Manhattan to cocktail-geek favorites like the Aviation and the Last Word. These recipes are presented alongside a host of opinionated essays that cherish the rare, uncover the obscure, dethrone the overrated, and unravel the mysteries of taste, trends, and terroir. Through his far-flung, intrepid traveling and tasting, Wilson shows us that perhaps nothing else as entwined with the history of human culture is quite as much fun as booze.From the Hardcover edition.

    From 1978 to 1985, Mermelstein was the Medellin cartel's Miami connection--a man who ran the American traffic and personally supervised the smuggling of 58 tons of cocaine into Florida. 8 pages of photographs.

    What took place to operate such a personality change? Questioned, Wensbourgh told that an angel was the architect of this transformation, and when the psychiatrists and specialists studied the case, could not find any kind of imbalance in his mind. The case aroused the curiosity of many journalists, but it was the young Spanish writer Maria Vallejo-Nagera who had the opportunity to interview Wensbourgh.

    Adapted from the hit TV series on NDTV Good Times, ‘Highway on my Plate’, it lists the top eats on almost every major Indian highway and routes as presented by the popular anchors Rocky and Mayur. Packed with information, Highway on my Plate is an indispensable guide for all road trips.About The AuthorRocky and Mayur are the highly popular anchors of ‘Highway on my Plate’ which is the hit TV show from NDTV Good Times.

    You love the smell of napalm in the morning, you see dead people, and you’re the king (or queen!) of the world. You’ve basically logged more hours at the local megaplex than the projectionist—and you deserve a drink!A perfect gift for film buffs and a terrific twist on movie nights, Gone with the Gin is the ultimate cocktail book for die-hard silver screen aficionados who prefer to be shaken, not stirred. Included within are 50 delicious drinks—paired with winking commentary on history’s most quotable films—plus an all-star lineup of drinking games, movie-themed munchies, and illustrations throughout.So go ahead, make my drink. Even if you don’t know every line from every movie, tonight you’re gonna drink like you do.Coming attractions include: A Sidecar Named Desire, Whiskey Business, No Country for Old Fashioneds, Taxi Screw-Driver, Bonnie and Mudslide, A Clockwork Orange Julius, and more!

    But then in 2001, a Cabernet Sauvignon / Malbec blend beat all contenders in a blind taste test featuring Napa and Bordeaux’s finest. Today, Argentina and its signature wine are on the tip of every smart traveler’s tongue. How did this happen?The Vineyard at the End of the World tells the fascinating, four-hundred-year history of how a wine mecca arose in the high Andean desert. Profiling the outlandish figures who fueled the Malbec revolution—including celebrity enologist Michel Rolland, acclaimed American winemaker Paul Hobbs, and the Mondavi-esque Catena family—Ian Mount describes in colorful detail the nefarious scams, brilliant business innovations, and backroom politics that put Malbec on the map.