After over 5 years of research and investigation, the secret ingredients and cooking techniques used by takeaway and fast food restaurants can now finally be revealed.In today's increasingly health conscious and now financially cautious world, there's never been a better time to learn the secrets of cooking your own takeaway food at home. From now on, the takeaway menu will become an inspiration to cook, not an expensive option for dinner.Some of the recipes which can now be faithfully recreated at home include Lamb Donner and Chicken Kebabs, Chicken and Vegetable Pakora, Szechuan Chicken, Sweet and Sour Chicken, Chicken Wings, Spare Ribs, Triple-Decker Burgers, Chicken Burgers, Spiced Onions, Kebab Sauces, Sub Rolls, Wraps and many more. Many recipe books call for an extensive and expensive list of ingredients, often interesting to read but impractical for everyday cooking. The Takeaway Secret will stand out as the modern cookbook, ideal for a generation of people who desire delicious food, delivered quickly without the need to slave over a hot stove for hours on end. The recipes included make it possible for home cooks, both novice and professional, to recreate their favourite takeaway and fast food restaurant dishes in their own kitchen.

    Blunt, humorous advice is tempered by the experience and compassion of someone who has been there herself. Freya lost 100 pounds and 18 inches off her waist, in less than 10 months. This survival guide tells you how you can do the same.There’s more to weight loss than losing the weight. Everyone thinks you won the lottery and now your life is perfect. But how do you handle it when your friends get weird? What do you do when your partner tries to sabotage you? How do you handle developing a personal style, when you’ve been hiding inside your fat walls for so long? When suddenly every conversation seems to center on your physical appearance, how do you not freak out and put the weight back on in self-protection?You’re not alone. Far from it. Many people have walked this road before you. Are you ready? Look inside. It’s time to live the life you’ve been dreaming of. Right now.This Kindle edition contains the full book, Chapters 1 - 12.

    Bloodsugar101.com's Jenny Ruhl explains what peer reviewed research and the experience of Successful Low Carb Dieters can tell us about: * How Low Carb Diets Repair Unhealthy High Normal Blood Sugars * How Low Carb Diets Achieve Weight Loss * The Strengths and Weaknesses of the Diet as Revealed by Research * The Facts that Debunk Exaggerated Claims Pro and Anti Low Carb Diets * How the Low Carb Diet Affects Hunger and Hunger Hormones * Low Carb Diet Side Effects and How to Deal with Them * How to Customize Your Low Carb Diet * The Secrets of Successful Low Carb Dieters * The Real Effects of Supplements and Functional Foods * How to Break Through Weight Loss Stalls * How to Maintain a Low Carb Weight Loss for Life Everything you need to know to achieve healthy weight loss on the one diet that really controls blood sugar.

    His beautiful, insightful work is all around us--on movie posters, in advertising, on magazine covers, everywhere. “I delight in inspiring people,” he writes. “I want them to stop, think, and feel.” Now Grecco shares the secrets of great portraits with photographers at every level, in Lighting and the Dramatic Portrait. Sections on cameras, illumination, film and digital, creativity and conceptualization, connecting with the subject, and having a point of view, plus intriguing case studies that show “how I got that picture,” make this book a resource photographers will use again and again through the years. Whether the subject is a star or a soccer mom, Grecco shows how to add artistry, drama, wit, humor, and personality to their portrait.

    Packed with mouth-watering recipes and easy-to-follow instructions, Fruit Infused Water preps you for including fruit infused water in your diet—whether you own a fruit infuser water pitcher or a simple glass jar. Build from the basics then advance to endless mix-and-match flavors and inventive fruit infused water recipes. Squeeze the most out of every drop, with: * 98 flavorful fruit infused water recipes, like Basil Mint Infusion * 10 must-have tips for making foolproof fruit infused water * On-the-go guidelines for bringing your fruit infused water wherever your day takes you * 10 tasty snack ideas for your leftover fruit (fruit sushi rolls, anyone?) From one-step infusions to creative combinations, there’s something for everyone in Fruit Infused Water, your best resource for enjoying your H20 to the fullest.

    Have you been feeling left out lately? Many is the vegetarian or vegan who has watched their meat-eating friends with envy as they followed the Atkins diet and the pounds dropped off. There's no doubt about it: a high-protein, low-carbohydrate diet really does work. But what about vegetarians and vegans? Is it possible to follow a high-protein diet without the fry-ups or the meat? And can it really be a healthy way of life? The answer to all these questions is a resounding 'yes'. Top vegetarian cookery writer Rose Elliot has devised an easy to follow, meat-free answer to the Atkins diet. Scientifically formulated to make your metabolism stop burning carbs and start burning fat, her diet helps you to lose weight and make carb cravings, mood swings and energy lows a thing of the past. With over 80 delicious, mouth-watering recipes, top tips for losing weight and staying slim, carbohydrate counters, menu plans and an explanation of why the diet works, this is the must-have book for any vegetarian or vegan who wants to lose weight.

    This reference work is a cookery encyclopedia, known for its authoritative and comprehensive account of the culinary world, past and present."

    Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.Modernist Cooking Made Easy: Sous Vide is the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal.Sous vide is a simple an extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and much more.What You Get In This Book:•The bulk of this book is the more than 85 recipes it contains. Designed so you can skim the recipes, looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.•A detailed look at the entire sous vide process, including pre-sous vide preparation, sous vide sealing, temperature control, determining time and temperatures, and finishing sous vided foods.•More than 85 recipes providing a wide variety of dishes across many cuts of meat and types of vegetables. They include:•Beef, Lamb, and Other Red Meat•Pork•Sausage and Ground Meats•Chicken, Turkey, Duck, and Poultry•Eggs•Fish and Shellfish•Fruits and Vegetables•Infusions of Alcohol, Oil, and Vinegar•Sweet and Sours such as yogurt, creme brulee, and dulce de leche•An introduction to the equipment you will need for cooking sous vide. From a simple no-cost method that will allow you to give sous vide cooking a try, to a low-cost setup that will meet all of your sous vide cooking needs.•A comprehensive sous vide time and temperature chart, as well as cooking-by-thickness times.•More than 35 "Modernist Notes" with suggestions for using modernist ingredients and techniques to turn everyday meals into upscale and elegant dishes.If you want to use sous vide to prepare amazing food simply and easily then this is the book for you!

    This title includes 1,400 recipes ranging from classics such as Cheese Souffle and Steak and Kidney Pie to innovative recipes such as Salmon and Plaice Ravioli and Red Onion and Polenta Tart.

    But what was once fantasy is now reality. With a growing glut of good used boats on the market, its possible to sail around the world in a boat that costs less than a car. In this fascinating book, well-known boating author John Vigor turns the spotlight on 20 seaworthy sailboats that are at home on the ocean. These are old fiberglass boats, mostly of traditional design and strong construction. All are small their sizes range from 20 feet to 32 feet overall but all have crossed oceans. Many have circumnavigated the world. And all are inexpensive. There are many hundreds of small cruising boats sailing the seven seas at this moment. They explore everywhere, from the ice-bound shores of Antarctica to the high latitudes of the Northern Hemisphere. Most, however, ply the tradewind routes where flying fish play. The water is warm, and coconut trees line calm lagoons bounded by beaches of pure white sand. But choosing the right boat to cross an ocean or go around the world can be a confusing and exasperating experience, particularly if your budget is tight. Its well-nigh impossible to find objective comparisons. Vigor sets out to remedy that in this book. He compares the designs and handling characteristics of 20 different boats whose prices on the secondhand market start at about $3,000. Interviews with experienced owners (featuring valuable tips about handling each boat in heavy weather) are interspersed with line drawings of hulls, sailplans, and accommodations. Vigor has unearthed the known weaknesses of each boat and explains how to deal with them. He rates their comparative seaworthiness, their speed, and the number of people they can carry in comfort. If you have ever dreamed the dream, this is the book that will turn it into reality.

    Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching") to constantly turning and moving the meat while cooking ("hot potato"), produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his "fork finishers"—like cranberry, hatch chile, and mango "spackles"—provide an intensely flavorful, concentrated end note. Meanwhile, side dishes such as Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, far from afterthoughts, provide exciting contrast and synergy with the "mains."

    Wine director Shelley Lindgren is renowned in the business for her expeditionary commitment to handcrafted southern Italian wines. In A16: FOOD + WINE, Appleman and Lindgren share the source of their inspiration—the bold flavors of Campania. From chile-spiked seafood stews and savory roasts to delicate antipasti and vegetable sides, the recipes are beguilingly rustic and approachable. Lindgren's vivid profiles of the key grapes and producers of southern Italy provide vital context for appreciating and pairing the wines. Stunning photography captures the wood-fired ambiance of the restaurant and the Campania countryside it celebrates.

    This is a wine guide like no other and is sure to be savored by anyone who wants their wine without the attitude.

    The book is divided into a diary section and recipe chapters. Featuring starters, light lunches, main courses and desserts, the recipes include authentic versions of French classics - Vichyssoise, Pissaladiere, Bouillabasse, Cassoulet and Tarte Tatin - as well as new takes on traditional ingredients: Seared Foie Gras on Sweetcorn Pancakes, Fillets of John Dory with Cucumber and Noilly Prat, Rabbit with Agen Prunes and Polenta and Prune and Almond Tart with Armagnac. Fully illustrated with beautiful food photography by James Murphy and landscape photography by Craig Easton, Rick Stein's French Odyssey is both a souvenir of an unusual and idyllic journey through rural France and an inspiring collection of classic and original recipes. The good news is that the French rural gastronomic dream is still a reality, and the best of its food can be reproduced at home.

    But this is only the beginning. Your new body needs a new nutrition plan—starting now. The decision to have bariatric surgery is a life-changing one. Though not an all-in-one solution, for many people it marks a profound moment in their journey towards renewed health. According to the American Society for Metabolic and Bariatric Surgery (ASMBS), factors such as rethinking nutrition and modifying what you eat will play a vital role in determining your long-term weight loss success. But where do you begin?Bariatric dietician Sarah Kent helps bariatric patients by providing a range of pre- and post-operative nutritional services. Sarah knows how important it is—and how challenging it can seem—to rethink the way you eat. She also knows it’s totally possible, as do the hundreds of bariatric surgery patients who’ve benefitted from her support groups at Froedtert Hospital’s accredited Center of Excellence for bariatric surgery.With that in mind, Sarah sought out to create a bariatric cookbook that was easy to use, so you can get started right away. In Fresh Start Bariatric Cookbook, Sarah offers healthy, delicious takes on your favorite foods, so you can eat what you love without the fear of undoing the results of your surgery. With Fresh Start Bariatric Cookbook, you’ll discover: More than 100 recipes that address the dietary necessities after a variety of weight loss surgeries, including: vertical sleeve gastrectomy, laparoscopic adjustable gastric band placement, and more Accurate serving size guidance, nutritional information, and labeling specific to your current post-op stage: from full liquids to purees, soft foods to general diet…this bariatric cookbook has it all Helpful identification of prep time, cook time, and total time so you can choose the bariatric cookbook recipe that works best for your schedule Simple, easy-to-follow bariatric cookbook recipes account for the importance of adequate post-op protein intake with the inclusion of useful tips for how you can increase the amount of protein in each meal Fresh Start Bariatric Cookbook has everything you need to continue along your post-bariatric surgery journey and discover the healthy life you deserve.