The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables. In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke. Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.

    Look inside for details... <br><br>Are you looking for a delicious gluten-free carbohydrate that is easy to prepare? Do you need to be extra careful with your diet and eat food packed full of the right nutrients?<br><br>Quinoa is gluten-free, high in fiber, protein and low in fat and calories. It is the ideal food for people with diabetes mellitus, heart or kidney disease, anaemia and gluten intolerance. Quinoa is full of essential vitamins and minerals and all of the amino acids, making it a complete protein food.<br><br>Quinoa is quick and easy to prepare, simply rinse and simmer in water. It can be eaten plain, as a salad, main, side dish or even dessert. It is so versatile.<br><br>Check out these recipes that you'll find inside:<br><br>- Meditteranean Summer Salad<br>- Cranny Quinoa<br>- Berry Nice Salad<br>- Mint Tabouli<br>- Quinoa with Black Beans in Sauce<br>- Spinach and Tofu Quinoa<br>- Spicy Quinoa Pilaf<br>- Berry Sweet Quinoa<br>- Mexican Quinoa Casserole<br>- Dessert Bar<br><br>All of the recipes in this book are gluten-free, healthy and delicious. You may need to double the amount you make! Once you have tried Quinoa, it will become a regular feature in your diet. Eat it for breakfast, lunch, dinner or snacks.

    The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugal's pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves—all beloved by Americans and now combined in innovative ways.In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother’s side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce. With full-color photographs throughout and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal.

    Well, you can drop the shovel and start digging into Fresh from the Garden Recipes to find a bounty of 120 dishes featuring fresh produce instead. This cookbook has a collection of 120 recipes full of fresh ideas for soups and salads, main dishes, desserts and more, all requiring for fresh ingredients straight from your garden, fruit tree or berry patch. Even if you don’t have a green thumb, all you need to do is visit your local farmers markets and supermarket for a supply of fresh produce throughout the year. You will then be able to turn to the pages of this cookbook regardless of the season! But before you find you find your produce, turn to the “Guide to Vegetables” at the beginning of the book. There you will find all the tips and tricks for picking (or buying), storing, preparing, and cooking the fresh ingredients featured in this cookbook. With Fresh from the Garden Recipes in your cookbook collection, you will soon be harvesting a bounty of compliments and praises from your family and friends.

     "Magician in the kitchen" Marlene Koch is back with the third book in her bestselling "Eat What You Love" series. Eat What You Love-Everyday! offers 200 brand-new guilt-free recipes for every day, every occasion--and everyone! No one knows the foods Americans love to eat best, or makes fat, calories, and sugar "disappear" like Marlene. With easy-to-make great tasting recipes, and gorgeous mouthwatering images, Eat What You Love-Everyday! is the golden ticket for anyone who wants to eat the foods they love, and still look and feel their best, including those on weight loss or diabetes diets. Includes amazing makeovers from restaurants like Panda Express, Cheesecake Factory, and Starbucks, complete with compelling comparisons (like a Luscious Lemon Cupcake for a mere 135 calories, compared to 610!), special occasion dishes, comprehensive nutritional analysis including diabetic exchanges and Weight Watcher point comparisons for every recipe, and new options for all-natural, sugar-free sweeteners and gluten-free eating.(Note: Current up-to-date downloadable Weight Watcher points addendums for all Eat What You Love books can be found on the MarleneKoch website.) Incredible Testimonials from Marlene's fans: "I am happy to let you know I have lost 52 pounds and 4 dress sizes due to your wonderful recipes." "I have a very picky husband and with each recipe he goes back for seconds! Thank you for making your recipes easy to follow and SO YUMMY." "I have lost over 40 pounds since March of this year and my A1Cs have dropped from 9.6 to 6.2 in 6 months."

    Boiled Peanut Catalogue comes the ground-breaking cookbook for new Southern cooking, featuring nearly 100 recipes. South Carolina-bred brothers, Matt and Ted Lee were raised on long-simmered greens, slow-smoked meats, and deep-fried everything. But after years of traveling as journalists and with farm fresh foods more available than ever, Matt and Ted have combined the old with the new, infusing family recipes with bright flavors. Using crisp produce, lighter cooking methods, and surprising combinations, these are recipes to make any night of the week.

    Now, in her debut cookbook, she gives readers the dishes that helped her reach her goals and maintain her new size. In 80 recipes, she shows how she eats: mostly healthy meals that are packed with flavor, like Lemon Roasted Chicken with Moroccan Couscous and Butternut Squash Salad with Kale and Pomegranate, and then the “sometimes” foods, the indulgences such as Peanut Butter Mousse Pie with Marshmallow Whipped Cream, because life just needs dessert. With 75 photographs and Andie’s beautiful storytelling, Eating in the Middle is the perfect cookbook for anyone looking to find freedom from cravings while still loving and enjoying every meal to the fullest.

    It offers timeless, foolproof recipes that are easy to prepare even for kitchen novices. It's an invaluable resource for home bakers (and their families) who loves sweets and treats. These recipes are more than delicious enough to be enjoyed by everyone who craves great baked treats, whether they have food allergies or not. But they fill a particular need for families who find baking at home to be the smartest and safest option. All the traditional favorites are included, with chapters devoted to the best and tastiest muffins and quick breads, cookies and bars, and all manner of cakes, pies, crisps, and cobblers. In addition, the book is filled with practical advice about dealing with classroom and birthday parties, as well as easy ingredient substitution ideas. It is the go-to guide for food-allergy mamas everywhere.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    No more writing lists or memorizing “approved” foods—an extensive, take-it-with-you, full-color look-and-shop guide shows actual products, making purchasing healthy foods and sticking to a nutritious eating plan straightforward and undemanding. Eat to Lose, Eat to Win is sensible and real-world ready with practical tips on how to best incorporate the latest nutritional recommendations—such as fiber, Omega-3, protein, and antioxidants—into a healthy diet. Filled with recipes for simple-to-prepare meals and snacks, as well as common-sense suggestions, this is a must-have tool for anyone looking for motivation to change to a healthier lifestyle.

    And they'll guide you on making intelligent and educated decisions about food. They may be bitches, but they are skinny bitches. And you'll be one too--after you get with the program and start eating right.

    Based on extensive research and one-on-one interviews with Jeff, kids will get an honest telling of Jeff Corwin's incredible journey from child nature enthusiast to naturalist and animal specialist.

    This is different. This will work. Joe Wicks is back with another instalment of 100 brand-new delicious recipes and five speedy, effective HIIT workouts. The Fat-Loss Plan can motivate everyone on their way to achieving a fit, lean and healthy body. Inside the book is a combination of reduced-carb, post-workout and snacks and sweet treat recipes – all incredibly tasty and easy to make in 15 minutes flat. Every recipe is filling and fuels you with energy for your day and your workout – including Steak Taco with Lime Salsa, Lamb Kofte Tagine and Veggie Super Bowl. Thanks to sample weekly plans, Joe makes it simple for you to prep like a boss and eat well every day of the week. Joe has more than 4 million followers on social media where fans share their personal journeys towards a leaner, fitter lifestyle. The Lean in 15 titles won platinum and gold awards at the Specsavers Nielsen book awards. Joe’s first book Lean in 15: The Shift Plan has become the bestselling diet book of all time and all his books have been non-fiction number one bestsellers.Start your journey to better health and fitness now with The Body Coach.

    Tasty time-saving recipes for busy cooks. Today’s focus on healthier eating means different things to different cooks, but they have one thing in common: they’re cooking fresh, whole foods from scratch. This is precisely the reason why the old school pressure cooker is making a new school comeback. The pressure cooker gives the gift of time back to home cooks. They don’t call the most popular pressure cooker on the market the Instant Pot for nothing.Focusing squarely on healthy and fast meals, The Healthy Pressure Cooker Cookbook offers:· 125 whole-food pressure cooker recipes, from bone broth to spicy citrus black beans to garlic spareribs, and more· A serious discussion on the truth about healthy cooking· Advice on how to adapt stovetop pressure cooker recipes for an electric PC· Recipes that include specifics for both stovetop and electric pressure cookers· Recipe labels indicating suitability for Paleo, vegetarian, vegan, and gluten-free diets· Nutritional information on every recipe· Numerous one-pot meals for the ultimate in convenience

    When Dana Rose's ex gets married, and then starts the business Dana had dreamed of opening, Dana has her friends and her faith to rely on.