Eat well. That's always been my philosophy, Karen Barnaby says. I've just translated it into low-carbing. Anyone who is currently on-or contemplating embarking upon-one of the many low-carb diets will find The Low-Carb Gourmet to be a goldmine of recipes, tips, and inspiration.The first sophisticated low-carb cookbook on the market from acclaimed chef Karen Barnaby, who has lost 70 pounds through low-carb eating.Over the past few years, low-carb high-protein diets have changed the way America eats. But how much steak, bacon, and cheese can a person eat? Low-carbers have been looking for a cookbook that will give them the variety, sophistication, and sublime taste sensations that the true food lover craves-and yet will allow them to reap the weight-loss and health benefits of low-carb eating.In The Low-Carb Gourmet, award-winning Canadian cookbook author Karen Barnaby, executive chef of the famed Fish House in Vancouver, applies her carb-cutting techniques to sophisticated dishes, including soups, snacks, sauces, main dishes, and even spectacular sweets. The 250 recipes range from Prawns with Peppery Garlic Vinaigrette, Guacamole, and Pancetta Wrapped Salmon with Red Wine Butter to Beef Salad with Creamy Horseradish Dressing, Daikon Radish, Chinese Cabbage and Tofu Soup, Pumpkin Cheesecake, and Tiramisu. The author reveals some secrets to low-carb shopping and offers expertadvice on meal planning for special occasions.

    Destined to become the new standard reference for cooking vegetables, Vegetable Literacy shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison’s deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they’re such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.Inspiring improvisation in the kitchen and curiosity in the garden, Vegetable Literacy—an unparalleled look at culinary vegetables and plants—will forever change the way we eat and cook.

    In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings a welcome simplicity to our daily decisions about food. Written with the clarity, concision and wit that has become bestselling author Michael Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It's an easy-to-use guide that draws from a variety of traditions, suggesting how different cultures through the ages have arrived at the same enduring wisdom about food. Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, "What should I eat?"

    As a registered nurse, Wendy Cohan has provided health information and treatments for patients with a number of bladder conditions. She begins with a description of the anatomy and function of the urological system and the assessment, diagnosis, and treatment of typical bladder problems. She lists frequently prescribed medications, explains how they work, and identifies their side effects. The bulk of the book picks up where medical treatment leaves off: the use of diet and herbs, regular exercise, stress and pain reduction techniques, and methods for better sleep are discussed. Cohan includes self-assessments, meal plans, herbal recipes, and a week-by-week recovery plan to create a complete holistic approach to bladder wellness. Information on specific diets, a review of the range of conditions that can cause pelvic pain, and a thorough guide to additional resources complete the book.

    Still, for many in the current generation of coffee lovers, roasting remains a mysterious process.Home Coffee Roasting provides insightful, easy-to-follow guidelines for every step in the process:- The new home roasters: how to evaluate and use them- A resource guide for green beans and home-roasting equipment- Best techniques for storing green beans- Tips on perfecting a roast- How to create your own blendWith Davids' charming blend of commentary on coffee, the history of roasting and connoisseurship, how-to instructions, copious illustrations, and an invaluable resource guide, this revised, expanded edition of Home Coffee Roasting is the one necessary book for every true coffee lover.Davids' clearly written instructions make home coffee roasting sound easy and should extend the process to a broad audience.--Booklist

    It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British. It covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking-which is, of course, the history that led up to American colonial cooking as well-Taste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.

    Fill with 12 amateur bakers. Garnish with one venerable cookery writer, one blue-eyed bread-maker, and two comedy queens with a love of innuendo. And there you have the recipe for the most popular show of our times.When The Great British Bake Off made its debut in August 2010, it had the makings of a modest hit. But nobody – not the programme-makers and certainly not those first contestants – could have predicted what was to come. Here was a show in which the biggest weekly drama was whether or not a sponge cake would sink in the middle. And oh, how we loved it.Here is the ultimate Bake Off fan book: from bread lion to bin-gate; heart throbs to Twitter trolls; soggy bottoms to sticky buns. This is the celebration of Britain's most popular cookery contest.

    From the days of slavery to present times, traditional Haitian cuisine has relied upon staples like root vegetables, pork, fish, and flavour enhancers like Pikliz (picklese, or hot pepper vinegar) and Zepis (ground spices). This cookbook offers over 100 Haitian recipes, including traditional holiday foods and the author's favourite drinks and desserts. Information on Haiti's history, holidays and celebrations, necessary food staples, and cooking methods will guide the home chef on a culinary adventure to this beautiful island. Recipe titles are given in English, Creole, and French.

    All 130 recipes are made without any wheat or added sugar, making them gluten-free, and great for diabetics as well.

    Now, the taste-making editors of Garden & Gun offer a compendium of essential Southern skills-drawn from tradition yet utterly modern-straight from leading experts and writers who embody the contemporary South. Beautifully designed and illustrated, this anthology-style manual includes more than 75 essays and instructional features on essential aspects of Southern life, including Food & Drink, Style, Entertaining, Home, Gardening, Sporting and The Outdoors, and Southern Tradition.The Southerner's Handbook contains such requisite information as:• How to season grits, fry okra, and shuck an oyster• How to drink bourbon, make moonshine, and mix the perfect Bloody Mary• How to fly fish, shoot a dove, and bet on a horse• How to set a sideboard, polish silver, and be a gracious host• How to break in Western boots, fold a pocket square, and embrace seersucker• How to write the Great Southern Novel, play a blues song, and tell a great storyAs flavorful, authentic, and irresistible as the land and the people who inspire it, The Southerner's Handbook is the ultimate guide to being a Southerner (no matter where you live).

    there’s information on the equipment that I think you should have in your kitchen, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you’re out shopping.With Britain consuming more processed food than the rest of Europe put together, it’s a sad fact that most people just aren’t confident enough to cook any more. I'm hoping that with this new book, everyone will get stuck in and reclaim our fantastic cooking heritage!

    Find your favorite Bakehouse recipes: Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. To coincide with its 25th anniversary, Bakehouse co-owners Emberling and Carollo have crafted a cookbook that intimately blends the business's unique history and philosophy of service with never-before-published recipes for its best-loved baked goods.Features 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book.Showcases more than 50 color photographs and bountiful illustrations.Includes behind-the-scenes stories of the business that enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat.Notably, the book includes a wealth of traditional Hungarian and Jewish foods.Bring home delicious and enjoy the Zingerman's classics (and discover new favorites!) in your very own kitchen.Contains 8 chapters featuring various topics that are full of fantastic recipes, as well as a recipe index so you can quickly find the one you're looking.Makes an excellent gift for any fan of Zingerman's or anyone who appreciates a good bakery treat.

    Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto.  Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.

    This follow-up to the successful Grilled Cheese Kitchen features 50 recipes for tender-on-the-inside, crunchy-on-the-outside biscuits and melt-in-your-mouth muffins as well as an irresistible assortment of flavored butters, sauces, and preserves. Featuring sweet and savory varieties and exciting new flavor combinations—think Quinoa Muffins with Cheddar, Apples, and Rosemary or Orange Zest, Ham, and Thyme Biscuits—bakers of all skill levels will delight in these fresh twists on classic treats. Packed with tips and tricks, from making delectable pancakes with muffin batter to turning leftover biscuits into bread pudding, this collection of recipes takes time-tested breakfast favorites to an entirely new level of deliciousness.

    There are about one million vegans in the U.S. and about 50,000 new ones every year. A growing number of physicians advocate a completely plant-based diet for many of their patients who suffer from diabetes, heart disease, and cancer. In The Complete Idiot's Guide® to Plant-Based Nutrition, readers will find:? Where to get nutrients that others get from meat and dairy.? How to avoid the vegan pitfall of overfed but undernourished.? How to spot hidden animal ingredients in packaged foods.? Tips for eating at restaurants.? Special considerations for children and seniors.