Gordon Ramsay knows how important it is to eat well, whether you're training for a marathon or just trying to live healthier. And just because it's healthy food, doesn't mean you have to compromise on taste and flavor. As a Michelin-star super-chef who is also a committed athlete, Gordon Ramsay shares his go-to recipes for when he wants to eat well at home.Healthy, Lean & Fit provides readers with 108 delicious recipes divided into three sections--each one offering breakfasts, lunches, dinners, sides, and snacks--highlighting different health-boosting benefits. The Healthy section consists of nourishing recipes for general well-being; the Lean section encourage healthy weight loss; and the Fit section features recipes to fuel your next workout and post-workout dishes to build continued strength and energy. Whatever your personal goals, these dishes will inspire you to get cooking and improve your own health.

    Each crowd-pleasing dish comes in under 500 calories with satisfying—not tiny—portions. With a visual table of contents—complete with icons that indicate vegan, vegetarian and gluten-free dishes—you can quickly find meal ideas for any diet. Plus, each recipe appears with nutritional information and a beautiful photograph, making eating right surprisingly simple and totally fun. Take a look at what’s inside:Polenta with Fontina and EggsSpiced Burgers with Cucumber YogurtPotato-Leek Soup with BaconShrimp and Kale PitasSpicy Chicken EnchiladasChile-Rubbed Steak with Creamed CornThree-Cheese MacaroniBanana-Almond PuddingStrawberry Corn Cakes

    But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately.Information is arranged according to subject matter, with ample cross-referencing. How are you going to cook that small rib steak you brought home? You'll be guided to the quick saute as the best and fastest way. And once you've mastered this recipe, you can apply the technique to chop, chicken, or fish, following Julia's careful guidelines.And here is equally essential information about soups, vegetables, and eggs, and for baking breads and tarts. It's all waiting for you in this delicious, priceless, comforting compendium of Julia's kitchen wisdom.

    Featuring easy-to-follow instructions and helpful hints, you can make any day a special occasion!

    Chef Sam Talbot's nourishing dishes are overflowing with natural flavor and free of processed ingredients, questionable additives, sweeteners, or preservatives.Packed with vibrant personality and more than 150 photos, this cookbook is a real-world guide to un-junking what we feed ourselves and our children. Sam explains how to find seasonal ingredients and offers tips on stocking your pantry with game changing ingredients, like coconut oil and chickpea flour. Forget fat-free, zero trans-fat, and the like--the hottest new food claim is not needing a claim at all. Eat. Real. Food. Simple as that!

    It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

    With these great pie recipes, you will be able to find that perfect pie to compliment your perfect dinner. In my Simple As Pie Cookbook, I include many old family favorite recipes, some of which have been enhanced with a few new twists. For example, I love cream pies, but I don’t like eating raw egg’s in meringue. So, I use my recipe for cream pie and make a topping that is out of this world. This Cookbook includes recipes for both great dessert pies and a bonus section with delicious savory pies.Old Fashioned Cherry PieTennessee Blackberry PieMountain Blueberry PieBerry Cranberry PieFresh Peach PieCherry Berry Peach PieBaked Strawberry PieDeep Dish Apple PieFabulous Cream ToppingMeringue ToppingOld Fashioned Chocolate Pie Coconut Cream PieLuscious Lemon Cream PieAmazing Banana Cream PieEasy Key Lime PieFluffy Strawberry PieRich Chocolate Pecan PiePecan Cookie PieLuscious Lemon Chess PieApple Butter Pumpkin PieCinnamon Apple Cake PieClassic Butter CrustClassic Graham Cracker CrustCream Cheese Pie CrustEasy Cookie Pie CrustOatmeal Pecan Pie CrustChicken Salad Hot PieCreamy Chicken Vegetable PiePesto Chicken PieSouthern Tomato Cheese PieHearty Taco Pie

    And there are really only three things that Blue Bloods-and everyone else-need to make a successful family dinner: family, love and food. Bring the first two to the table and The Blue Bloods Cookbook will provide the third!Bridget Moynahan, the show's star, invites you to partake in that sacred family ritual, offering food lovers more than 100 delectable recipes and bringing you Irish/Italian comfort food that will make you feel right at home, including:-Clam Chowder (Manhattan, of course!)-Arthur Avenue Spaghetti and Meatballs-Chicken Francese-Pizza, Reagan Style-Standing Rib Roast with Cippolini Onion Sauce-Cheesecake with NYPD Blue ToppingJust as there is a chair around the table for every family member, there is a recipe in this cookbook sure to make any eater happy to be home again. Hearty and soulful, The Blue Bloods Cookbook will make you say, "Amen, now pass the potatoes!"

    Fisher" (Connoisseur). From nineteenth-century famine-struck Ireland to the India of the British Raj, from the bachelor's kitchen to the Italian cucina, Thorne is an entertaining, erudite, and inventive guide to culinary adventuring and appreciation.

    From the essential brioche and rye bread to a classic 1-2-3-4 cake with seasonal flavor variations and easy French gateaux, this hard-cover, high-quality cookbook will be the go-to resource for those looking to bake artisan goods at home.

    With a small budget, a few hours of preparation, and some late-night cooking, we put together a down-sized Top Chef potluck competition — save for the fame, sweating and nervous breakdowns.As potlucks were created in the nature of giving, it seems only right to want to share our recipes — and some tips on setting up the event — with fellow food lovers.

    Karen Frazier has been living with Hashimoto’s for more than 20 years. She knows firsthand how hard it is to give up gluten, corn, soy, and dairy—inflammatory foods that also happen to be staples of the standard American diet. She also knows that it is possible to enjoy eating again because she’s doing it, and she can help you, too.With The Hashimoto’s Cookbook and Action Plan, you will find:• Clear explanations of the causes and symptoms of Hashimoto’s• A guide to the most common dietary triggers• A month-long action plan to eliminate problem foods, broken down into a 3-day cleanse and a 3-week meal plan• Shopping lists for the entire month so you buy only what you need for breakfast, lunch, dinner, and snacks• Over 125 recipes in all, including a chapter of reintroduction recipes Prescription medicine is not the only hope or answer for Hashimoto’s. Start cooking with The Hashimoto’s Cookbook and Action Plan and feel for yourself how food really can be thy medicine.

    It's called Seattle. Here you'll find everything from Japanese bento box lunches and Thai satays to steaming bowls of Vietnamese soups and all-American blackberry cobblers. No chef embodies this diversity with more flair and more flavor than chef/author/restaurateur Tom Douglas. And no book does it better than Tom Douglas' Seattle Kitchen.Tom's creativity with local ingredients and his respect for Seattle's ethnic traditions have helped put his three restaurants and Seattle on the national culinary map. Join Tom and celebrate the Emerald City's rich culinary tradition: sweet I Dungeness crabs, razor clams, rich artisan cheeses, and deeply flavored Northwest beers. Share in the delight of sophisticated Washington wines, coffee fresh vegetables, fruits, and the exotic flavors of the Pacific Rim countries.Tom Douglas' style is laid-back sophistication with a dash of humor. You can see it in the names of his chapters, "Starch Stacking," "Slow Dancing," and "Mo' Poke, Dadu" (this last title, courtesy of his daughter, Loretta, means "More Pork, Daddy"). And you can taste it in his signature dishes such as Dungeness Crabcakes with Green Cocktail Sauce, Roast Duck with Huckleberry Sauce and Parsnip-Apple Hash, Udon with Sea Scallops in Miso Broth, and Triple Cream Coconut Pie.Try his hearty Long-Bone Short Ribs with Chinook Merlot Gravy and Rosemary WhiteBeans or spicy Fire-roasted Oysters with Ginger Threads and Wasabi Butter. Relax in the comfort of the comfort foods he prepares for his own family: Loretta's Buttermilk Pancakes with Wild Blackberries, Basic Barbecued Baby Back Ribs, and Five-Spice Angel Food Cake. They're all clear, simple recipes that'll have you cooking like Tom Douglas from the very first page.But this is more than a cookbook; it's a food lover's guide to Seattle. Join Tom on a tour of his city with his list of top ten best things to do -- and eat -- in Seattle, from his favorite ethnic markets and neighborhoods to where to get the best breakfast.Why not turn your kitchen into a Seattle kitchen? All it takes is a little help and inspiration from Tom Douglas.

    But when you’re baking for a smaller household, leftovers either go to waste or straight to your waist. Luckily, Baking for Two has reengineered your favorite baking recipes to achieve the same delicious results in perfectly sized portions. With Baking for Two you’ll create foolproof, scaled-down versions of your favorite sweet and savory baked goods.

    At the pizzeria where he worked as a kid, he learned to substitute pork for veal in cutlets—which came in handy later when the bankroll was low. At thirteen, he got his first percentage from a local deli—that lost business when he started supplying the neighborhood wiseguys with his own heroes. And what great heroes they were… Once he entered Witness Protection, though, Hill found himself in places where prosciutto was impossible to get and gravy was something you put on mashed potatoes. So he learned to fake it when necessary (for example, Romano with white pepper took the place of real pecorino-siciliano cheese), and wherever he found himself, Hill managed to keep good Italian food on the table. He still brings this flair for improvisation to his cooking. No recipe is set in stone. And substitutions are listed in case you need them. Now, in his inimitable style, Hill tells some spicy stories of his life in the Mob and shows you how to whip up his favorite dishes, Sicilian style—even when you’re cooking on the run....