The great thing about soups and sandwiches is that they can be used for almost any occasion. Whether it’s a quick lunch on the go, a buffet for casual entertaining or a relaxing meal at the end of a busy day, put a soothing soup and tasty wrap on the menu, sit back, and enjoy the compliments.Spicy soup, potato soup, chowder, chicken soup, cheesy soup, vegetable soup, tomato soup are just a few of the soup categories in this book. Sandwiches and wraps include tuna, ham, cheese, chicken, turkey, veggie and even dessert wraps.Show more Show less

    Health-conscious readers can embrace this value-priced trade paper edition that boasts more than 500 of Cooking Light magazine's greatest recipes presented in a new kitchen-friendly format.

    With The 5-Ingredient College Cookbook, you can cook simple, delicious meals on the tightest of budgets and in the smallest of spaces. College food has developed quite the culinary “reputation.” Most students don’t have the time, money, or space to make meals like mom used to, so words like fast, cheap, and microwavable have become synonymous with college eating. But there IS a better way!Healthy cooking expert and cookbook author Pamela Ellgen brings you the latest in college cooking with The 5-Ingredient College Cookbook—the simplest college cookbook yet. By sticking to 5 easy-to-find main ingredients per recipe, The 5-Ingredient College Cookbook makes it easier than ever for students to cook tasty, high quality, healthy food for themselves. NO MONEY? Each recipe in this college cookbook calls for no more than 5 main, affordable, tasty ingredients NO TIME? Tried and true, these college cookbook recipes take 30 minutes or less from beginning to “yum!” NO EXPERIENCE? Helpful illustrations demonstrate how to prep common produce and even how to properly use a knife NO PROBLEM! 100+ of the most popular, student-approved recipes in this college cookbook include 3 variations to keep each one interesting time and time again Don’t head to the cafeteria for overpriced soggy waffles or “controversial” mystery meat. With just 5 ingredients and 30 minutes you can enjoy any one of the delicious, college student favorites in this college cookbook, such as: Classic French Toast, No-bake Energy Balls, Mozzarella Sticks, Greek Pita Sandwiches, Thai Chicken Ramen, Creamy Chicken and Mushroom Fettuccine, and more

    In it he spans twenty-plus years and nearly as many jobs--including the fateful job advertisement in the local paper for a short-order cook with "no experience necessary." Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard-award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture--and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain's Kitchen Confidential, and populated by a rogues' gallery of colorful characters--including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter--No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.

    Everything the home chef needs to assemble an impressive meal and channel the energy of the Quickfire kitchen is collected here, including advice on hosting a Quickfire Cocktail Party and staging Quickfire Challengesat home. Best of all, this book is spilling over with sidebar material, including tips for home chefs, interviews with contestants, fabulous photos, and fun trivia related to the chefs, dishes, and ingredients that make Top Chef a favorite.

    Although I was overweight, I had gotten along fine and had no health problems. But I suddenly wanted to dress differently, to wear clothes designed by Hedi Slimane….But these fashions, modeled by very, very slim boys—and not men of my age—required me to lose at least eighty pounds....I did not think that it was possible to lose so much weight in one year....[But] in fact, it took me exactly thirteen months." —Karl Lagerfeld "Karl Lagerfeld’s case is spectacular as it shows how it is possible, through determination and willpower, to return to a harmonious balance even when excess weight is of a long-standing, deeply ingrained nature. I hope that many will be inspired by the example of the slimmed-down, elegant, and indefatigable Karl Lagerfeld to lose either the few pounds they feel should be sacrificed for their happiness or the several dozen pounds that are detrimental to their survival." —Dr. Jean-Claude Houdret The Karl Lagerfeld Diet , developed exclusively for Karl Lagerfeld by Dr. Jean-Claude Houdret, reveals the secret techniques of Lagerfeld’s amazing weight loss regimen. By first addressing the mental and behavioral causes of varying degrees of obesity, this book provides valuable insights and useful tips for preparing the mind and developing the willpower necessary to commit to this diet. It then provides one hundred twenty gourmet recipes devised by Dr. Houdret, which cover breakfast, soups, starters and salads, eggs, seafood and fish, meat, pasta and pizza, vegetables, sauces, and desserts. Topping it off, Lagerfeld provides his personal tips for staying slim, attractive, and fit with additional chapters on skin care procedures, cosmetic treatments and surgery, general medical care, stress management, giving up tobacco, sleep, and exercise. Both an instructional guide and a motivational coach, The Karl Lagerfeld Diet is the ultimate accessory for healthy living.

    Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food.From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today’s quotidian whole-foods staples—including sprouts, tofu, yogurt, brown rice, and whole-grain bread—were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine that hit every corner of this country.A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing, Hippie Food is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.

    Once revered for his virility and strength, the rooster has taken a back seat to the hen in more recent years. “Fifty Ways to Eat Cock” takes a revealing look at the folklore, history, culinary culture and nutritional benefits of this well-endowed ingredient. With tongue-in-cheek descriptions, these playful cock recipes are bulging with everything from the quintessential to the quick-and-easy to the downright quirky. You’ll learn how to tame this tough bird meat into succulent and finger-licking gourmet meals. Thanks to the ingenuity of author and Certified Nutritionist, Adrienne Hew, the noble cock retakes his rightful place at the head of the table.

    Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

    Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, and butteries, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food.

    . . and one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom.Within the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and beguiling ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature an abundance of wild mushrooms. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; and Jeremy, a former cook turned wild food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a rollicking, character-driven tour through a world that is by turns secretive, dangerous, and tragically American.

    Nutrition researcher Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research. The revised and updated Second Edition contains over 700 delicious recipes that will please both exacting gourmets and busy parents.

    Eating a vegan diet that is free of animal products requires creativity. For those who are exploring veganism for the first time, Vegan Cookbook for Beginners will inspire you to create filling and flavorful plant-based meals to please even the most skeptical carnivore. With more than 150 versatile vegan recipes, Vegan Cookbook for Beginners will let you experience the benefits of improved health and increased energy through eating vegan with recipes that are hearty, comforting, and nutritious. Going vegan is a smart choice for your body and the planet, and Vegan Cookbook for Beginners will take the guesswork out of cooking everyday vegan meals. Vegan Cookbook for Beginners will help you enjoy the benefits of veganism today with: * More than 150 easy and delicious vegan recipes straight from Vegan Cookbook * 2-week Vegan Cookbook meal plan Introduction to the core principles of veganism * Overview of the health benefits of going vegan *Advice on equipping your kitchen and stocking your pantry from the editors of Vegan Cookbook With help from Vegan Cookbook for Beginners, the transition to a vegan lifestyle will be easy and enjoyable.

    Inspired by the authors' personal weight loss journeys, these healthy recipes, all under 400 calories, provide a wealth of ingredient option substitutions for comfort food main dishes, flavorful side dishes and yummy desserts. Each recipe includes mouthwatering photography, easy-to-follow instructions for swapping out healthy, low-calorie ingredient substitutions, and complete nutritional information including fat content, carbs and sugar and salt intake. Features vegetarian and gluten-free choices and tips for stocking a healthy pantry from ordinary grocery store options plus advice for making the best choices at the salad bar.

    How can something she has eaten readily in China seem grotesque in England? The question lingers over this "autobiographical food-and-travel classic" (Publishers Weekly).