1–16 di 27 risultati

The Jewelled Kitchen

***Kehdy’s cookbook is an inspired collection of classics and innovative dishes from a part of the world which, at the moment, is enjoying its overdue place in the sun. Her contribution and original, thoughtful and delicious. Go get it! –Yottam Ottolenghi*** Bethany Kehdy is renowned for the contemporary Middle Eastern and North African recipes that she publishes on her blog (dirtykitchensecrets.com). A Lebanese-American born in Houston, Texas and brought up in Lebanon, she spent countless hours learning to cook with her perfectionist *teta* (grandmother), her vivacious dad and her spirited aunts. Her recipes are a harmonious balance of classic and contemporary, as she draws upon her childhood roots while adding her own personal twist to these iconic recipes. The cuisines from the Middle East and North Africa share many diverse influences and gorgeous key ingredients and spices, such as pomegranates, figs, pine nuts, saffron and sumac. Passionate about food and her heritage, this former Miss Lebanon showcases the sheer brilliance of the dishes of the Levant. Try a fragrant Fish Tagine with Preserved Lemons with Moroccan flavours; fiery Lamb Shanks with Butterbeans and Tomatoes from Lebanon; or delicately spiced Chicken, Walnuts and Pomegranate Stew with its Persian influences. Cuisines across the region are covered, including Egyptian, Palestinian, Syrian, Turkish, Iraqi and Jordanian. You’ll find yourself drawn into a whole new world and a whole new way of cooking.

The Jewelled Kitchen

***Kehdy’s cookbook is an inspired collection of classics and innovative dishes from a part of the world which, at the moment, is enjoying its overdue place in the sun. Her contribution and original, thoughtful and delicious. Go get it! –Yottam Ottolenghi*** Bethany Kehdy is renowned for the contemporary Middle Eastern and North African recipes that she publishes on her blog (dirtykitchensecrets.com). A Lebanese-American born in Houston, Texas and brought up in Lebanon, she spent countless hours learning to cook with her perfectionist *teta* (grandmother), her vivacious dad and her spirited aunts. Her recipes are a harmonious balance of classic and contemporary, as she draws upon her childhood roots while adding her own personal twist to these iconic recipes. The cuisines from the Middle East and North Africa share many diverse influences and gorgeous key ingredients and spices, such as pomegranates, figs, pine nuts, saffron and sumac. Passionate about food and her heritage, this former Miss Lebanon showcases the sheer brilliance of the dishes of the Levant. Try a fragrant Fish Tagine with Preserved Lemons with Moroccan flavours; fiery Lamb Shanks with Butterbeans and Tomatoes from Lebanon; or delicately spiced Chicken, Walnuts and Pomegranate Stew with its Persian influences. Cuisines across the region are covered, including Egyptian, Palestinian, Syrian, Turkish, Iraqi and Jordanian. You’ll find yourself drawn into a whole new world and a whole new way of cooking.

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Winter Gatherings: Casual Food to Enjoy with Family and Friends

SUMMARY: Looking for the perfect recipe to warm up a cold winter’s night? Making use of the hearty seasonal produce from root vegetables to apples, from leafy greens to lush pears, the recipes in Winter Gatherings bring winter’s flavors together perfectly. Award-winning cooking instructor Rick Rodgers brings you purposefully cozy and uncomplicated recipes that highlight the particular flavors and tempting aromas of the winter season. For a dinner with friends after singing carols in the snow, nibble on GruyÈre and Rosemary GougÈres in front of the fire. Follow those with a main course of Braised Short Ribs with Dark Beer and Root Vegetables and a dessert of Maple CrÉmes BrÛlÉes. You’ll find recipes perfect for Hanukkah dinners with loved ones, as they’ll clamor for Latkes with Apple-JalapeÑo Salsa, or a special Valentine’s Day made sweeter with a Chocolate and Orange Tart. Winter Gatherings has a complete selection of recipes for a festive holiday feast, whether you prefer the Rib Roast with Blue Cheese Crust or perhaps a not-so-traditional Baked Ham with Cranberry-Tangerine Glaze. There’s no better way to warm up the hearth this time of year than by sharing a hearty meal with your friends and family. With mouthwatering, soul-satisfying recipes and inspiring color photographs, Winter Gatherings will brighten your holiday table all season long.

Winter Gatherings: Casual Food to Enjoy with Family and Friends

SUMMARY: Looking for the perfect recipe to warm up a cold winter’s night? Making use of the hearty seasonal produce from root vegetables to apples, from leafy greens to lush pears, the recipes in Winter Gatherings bring winter’s flavors together perfectly. Award-winning cooking instructor Rick Rodgers brings you purposefully cozy and uncomplicated recipes that highlight the particular flavors and tempting aromas of the winter season. For a dinner with friends after singing carols in the snow, nibble on GruyÈre and Rosemary GougÈres in front of the fire. Follow those with a main course of Braised Short Ribs with Dark Beer and Root Vegetables and a dessert of Maple CrÉmes BrÛlÉes. You’ll find recipes perfect for Hanukkah dinners with loved ones, as they’ll clamor for Latkes with Apple-JalapeÑo Salsa, or a special Valentine’s Day made sweeter with a Chocolate and Orange Tart. Winter Gatherings has a complete selection of recipes for a festive holiday feast, whether you prefer the Rib Roast with Blue Cheese Crust or perhaps a not-so-traditional Baked Ham with Cranberry-Tangerine Glaze. There’s no better way to warm up the hearth this time of year than by sharing a hearty meal with your friends and family. With mouthwatering, soul-satisfying recipes and inspiring color photographs, Winter Gatherings will brighten your holiday table all season long.

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Vegetable Gardening for Dummies

EDITORIAL REVIEW: A hands-on guide to the ins and outs of raising and using vegetables Want to grow your own vegetables? You can do it the fun and easy way with this practical guide. From selecting the right spot to preparing the soil to harvesting, *Vegetable Gardening For Dummies,* *2nd Edition* shows you how to successfully raise vegetables regardless of the size of your plot or your dietary needs. You’ll discover how to plot your garden and get the soil in tip-top shape; select the types of vegetables you want to grow; plant the seeds properly; and care for them as they grow. You’ll also know the right time to pick your vegetables and the best ways to enjoy them. Plus, you’ll get tips on preserving foods grown at home. Expert advice on planting, caring for, harvesting, and enjoying the fruits of your own vegetable garden Features environmentally friendly ways to combat pests in your garden Charlie Nardozzi is senior horticulturist and spokesperson for the National Gardening Association; he’s also been the gardening expert on such programs as HGTV’s *Today at Home *and *Way to Grow *and the Discovery Channel’s *Home Matters* Whether you have a green thumb or you’ve never grown a plant before, *Vegetable Gardening For Dummies,* *2nd Edition *has all the information you need to create a healthy garden.

Vegetable Gardening for Dummies

EDITORIAL REVIEW: A hands-on guide to the ins and outs of raising and using vegetables Want to grow your own vegetables? You can do it the fun and easy way with this practical guide. From selecting the right spot to preparing the soil to harvesting, *Vegetable Gardening For Dummies,* *2nd Edition* shows you how to successfully raise vegetables regardless of the size of your plot or your dietary needs. You’ll discover how to plot your garden and get the soil in tip-top shape; select the types of vegetables you want to grow; plant the seeds properly; and care for them as they grow. You’ll also know the right time to pick your vegetables and the best ways to enjoy them. Plus, you’ll get tips on preserving foods grown at home. Expert advice on planting, caring for, harvesting, and enjoying the fruits of your own vegetable garden Features environmentally friendly ways to combat pests in your garden Charlie Nardozzi is senior horticulturist and spokesperson for the National Gardening Association; he’s also been the gardening expert on such programs as HGTV’s *Today at Home *and *Way to Grow *and the Discovery Channel’s *Home Matters* Whether you have a green thumb or you’ve never grown a plant before, *Vegetable Gardening For Dummies,* *2nd Edition *has all the information you need to create a healthy garden.

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The Food of a Younger Land

EDITORIAL REVIEW: **A remarkable portrait of American food before World War II, presented by the *New York Times*-bestselling author of *Cod* and *Salt*.** Award-winning *New York Times*-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation’s food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers’ Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called “America Eats,” was abandoned in the early 1940s because of the World War and never completed. *The Food of a Younger Land* unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky’s brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country’s roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food.

The Food of a Younger Land

EDITORIAL REVIEW: **A remarkable portrait of American food before World War II, presented by the *New York Times*-bestselling author of *Cod* and *Salt*.** Award-winning *New York Times*-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation’s food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers’ Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called “America Eats,” was abandoned in the early 1940s because of the World War and never completed. *The Food of a Younger Land* unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky’s brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country’s roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food.

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The bread lover’s bread machine cookbook: a master baker’s 300 favorite recipes for perfect-every-time bread, from every kind of machine

From Publishers Weekly

Unlike electric ice cream makers and pasta machines, the bread machine hasn’t really enjoyed wholehearted acceptance in the culinary world. There are hordes of enthusiasts, no question about it, but many who consider themselves serious bakers look upon the machine with a skeptical eye. However, the newer generation of machines turns out excellent bread, and after being bombarded with know-how by this James Beard Award-winning writer, even the most reluctant may be inspired to give it a go. The book opens with an excellent orientation to both the machine and the basics of bread making. Step-by-step instructions are given for a few basic loaves. (Less helpful is a “what went wrong” section, which displays a firm grasp of the obvious.) The 300-plus recipes are so far-ranging it’s hard to believe a bread exists that isn’t included here. There are white breads and sourdoughs, all manner of whole wheat and grain breads and breads featuring nuts and dried fruits, cheese and savory flavorings. There are crusty ciabattas, a sturdy Irish Potato Brown Bread and a variety of challahs. Hensperger also includes dozens of sweet breads, including croissants, coffee cakes and traditional holiday confections. There are recipes for pizza and flatbreads, as well as selections from a variety of traditions, from Alsatian kugelhopf to Zuni Indian bread. She even offers instructions for using bread machines to make pasta, jams and chutneys. By the end, Hensperger (The Bread Bible, etc.) will have convinced readers that it’s time to overcome any qualms and get to work. The bread machine is here to stay. (Aug.)
Copyright 2000 Reed Business Information, Inc.

From Library Journal

Hensperger’s smaller quick breads book includes 100 recipes from her earlier Art of Quick Breads, now out of print, as well as 50 new ones. In addition to quick loaves, both sweet and savory, there are waffles, dumplings, biscuits, popovers, and a variety of other easy baked goods, along with some tasty accompaniments, such as the Fruit Salsa for her Hopi Blue Corn Hotcakes. For most collections.
Copyright 2000 Reed Business Information, Inc.

The bread lover’s bread machine cookbook: a master baker’s 300 favorite recipes for perfect-every-time bread, from every kind of machine

From Publishers Weekly

Unlike electric ice cream makers and pasta machines, the bread machine hasn’t really enjoyed wholehearted acceptance in the culinary world. There are hordes of enthusiasts, no question about it, but many who consider themselves serious bakers look upon the machine with a skeptical eye. However, the newer generation of machines turns out excellent bread, and after being bombarded with know-how by this James Beard Award-winning writer, even the most reluctant may be inspired to give it a go. The book opens with an excellent orientation to both the machine and the basics of bread making. Step-by-step instructions are given for a few basic loaves. (Less helpful is a “what went wrong” section, which displays a firm grasp of the obvious.) The 300-plus recipes are so far-ranging it’s hard to believe a bread exists that isn’t included here. There are white breads and sourdoughs, all manner of whole wheat and grain breads and breads featuring nuts and dried fruits, cheese and savory flavorings. There are crusty ciabattas, a sturdy Irish Potato Brown Bread and a variety of challahs. Hensperger also includes dozens of sweet breads, including croissants, coffee cakes and traditional holiday confections. There are recipes for pizza and flatbreads, as well as selections from a variety of traditions, from Alsatian kugelhopf to Zuni Indian bread. She even offers instructions for using bread machines to make pasta, jams and chutneys. By the end, Hensperger (The Bread Bible, etc.) will have convinced readers that it’s time to overcome any qualms and get to work. The bread machine is here to stay. (Aug.)
Copyright 2000 Reed Business Information, Inc.

From Library Journal

Hensperger’s smaller quick breads book includes 100 recipes from her earlier Art of Quick Breads, now out of print, as well as 50 new ones. In addition to quick loaves, both sweet and savory, there are waffles, dumplings, biscuits, popovers, and a variety of other easy baked goods, along with some tasty accompaniments, such as the Fruit Salsa for her Hopi Blue Corn Hotcakes. For most collections.
Copyright 2000 Reed Business Information, Inc.

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The Beauty Diet: Looking Great Has Never Been So Delicious

EDITORIAL REVIEW: **The secret to glowing skin, brighter eyes, whiter teeth, shinier hair, and stronger nails** According to nationally known nutritionist Lisa Drayer, it’s not what you put on your body, but what you put in your body that makes you beautiful. Drayer’s groundbreaking guide reveals the Top 10 Beauty Foods–nature’s best kept secrets for glowing skin, fuller hair, healthier nails, brighter eyes, and whiter teeth. Her easy-to-follow program—including a mouthwatering four-week meal plan with more than 100 recipes—unlocks the amazing power of these Beauty Foods and makes every part of your body look and feel absolutely fantastic. **Here are the Top 10 Beauty Foods** Wild Salmon Yogurt Blueberries Spinach Kiwis Tomatoes Oysters Sweet Potatoes Walnuts Dark Chocolate

The Beauty Diet: Looking Great Has Never Been So Delicious

EDITORIAL REVIEW: **The secret to glowing skin, brighter eyes, whiter teeth, shinier hair, and stronger nails** According to nationally known nutritionist Lisa Drayer, it’s not what you put on your body, but what you put in your body that makes you beautiful. Drayer’s groundbreaking guide reveals the Top 10 Beauty Foods–nature’s best kept secrets for glowing skin, fuller hair, healthier nails, brighter eyes, and whiter teeth. Her easy-to-follow program—including a mouthwatering four-week meal plan with more than 100 recipes—unlocks the amazing power of these Beauty Foods and makes every part of your body look and feel absolutely fantastic. **Here are the Top 10 Beauty Foods** Wild Salmon Yogurt Blueberries Spinach Kiwis Tomatoes Oysters Sweet Potatoes Walnuts Dark Chocolate

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The 1500-Calorie-a-Day Cookbook

EDITORIAL REVIEW: **Eat up. Slim down. It’s just that easy–with just 1,500 delicious calories a day!** From the author of *The 1,200-Calorie-a-Day Menu Cookbook*, comes all new recipes for when you are counting calories but don’t want to sacrifice flavor, taste, or variety. While most low-calorie meal plans leave you hungry for more, this cookbook serves up a satisfying selection of energy-boosting breakfasts, fast-fix lunches, and delectable dinners–plus two healthy snacks and one guilt-free dessert–every single day! It’s hard to believe it’s just 1,500 calories.

The 1500-Calorie-a-Day Cookbook

EDITORIAL REVIEW: **Eat up. Slim down. It’s just that easy–with just 1,500 delicious calories a day!** From the author of *The 1,200-Calorie-a-Day Menu Cookbook*, comes all new recipes for when you are counting calories but don’t want to sacrifice flavor, taste, or variety. While most low-calorie meal plans leave you hungry for more, this cookbook serves up a satisfying selection of energy-boosting breakfasts, fast-fix lunches, and delectable dinners–plus two healthy snacks and one guilt-free dessert–every single day! It’s hard to believe it’s just 1,500 calories.

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Rach Ray 365: No Repeats

SUMMARY: Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year… without a single repeat! Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish. As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.How about a brand-new 30-minute dinner every night for an entire year? Tired of making the same old same old, week after week after week? With Rachael’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” all year long. It’s amazing what a half hour can do for your tastebuds … 365 days a year!

Rach Ray 365: No Repeats

SUMMARY: Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year… without a single repeat! Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish. As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.How about a brand-new 30-minute dinner every night for an entire year? Tired of making the same old same old, week after week after week? With Rachael’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” all year long. It’s amazing what a half hour can do for your tastebuds … 365 days a year!

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Quick & Easy Chinese: 70 Everyday Recipes

SUMMARY: Throw away that take-out menu and turn to one of the recipes in this wonderful new cookbook. Using readily available ingredients and a few simple techniques, Quick & Easy Chinese brings the delicious flavors of Asia into anyone’s kitchen. Included are many familiar restaurant classics like Cashew Chicken, Hot and Sour Soup, and even Fortune Cookies—all simplified for easy home cooking. With a wide range of appetizers, soups, entrees, drinks, and desserts, Quick & Easy Chinese will bring everyone good fortune and good eating.

Quick & Easy Chinese: 70 Everyday Recipes

SUMMARY: Throw away that take-out menu and turn to one of the recipes in this wonderful new cookbook. Using readily available ingredients and a few simple techniques, Quick & Easy Chinese brings the delicious flavors of Asia into anyone’s kitchen. Included are many familiar restaurant classics like Cashew Chicken, Hot and Sour Soup, and even Fortune Cookies—all simplified for easy home cooking. With a wide range of appetizers, soups, entrees, drinks, and desserts, Quick & Easy Chinese will bring everyone good fortune and good eating.

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On food and cooking: the science and lore of the kitchen

EDITORIAL REVIEW: Harold McGee’s On Food and Cooking is a kitchen classic. 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 quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On 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.

On food and cooking: the science and lore of the kitchen

EDITORIAL REVIEW: Harold McGee’s On Food and Cooking is a kitchen classic. 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 quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On 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.

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Now Eat This!

SUMMARY: FRIED CHICKEN, MACARONI AND CHEESE, BROWNIES, AND 147 OTHER FAVORITE RECIPES UNDER 350 CALORIES In this delectable cookbook, award-winning chef Rocco DiSpirito transforms America’s favorite comfort foods into deliciously healthy dishes—all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. What’s more, Rocco provides time-saving shortcuts, helpful personal advice, and nutritional breakdowns for each recipe from a board-certified nutritionist. So prepare your favorite foods without the guilt. Finally, a world-class chef has made healthy food taste great!

Now Eat This!

SUMMARY: FRIED CHICKEN, MACARONI AND CHEESE, BROWNIES, AND 147 OTHER FAVORITE RECIPES UNDER 350 CALORIES In this delectable cookbook, award-winning chef Rocco DiSpirito transforms America’s favorite comfort foods into deliciously healthy dishes—all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. What’s more, Rocco provides time-saving shortcuts, helpful personal advice, and nutritional breakdowns for each recipe from a board-certified nutritionist. So prepare your favorite foods without the guilt. Finally, a world-class chef has made healthy food taste great!

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Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads

SUMMARY: For years, countless home cooks have shied away from baking their own bread because they were intimidated by all the mess, the experience, and of course, all the kneading required. Now, with Nancy Baggett’s revolutionary new Kneadlessly Simple method, even complete novices can bake bread quickly and easily in their own homes, with no kneading and no kitchen mess. The secret is in Baggett’s slow-rise method, which allows the yeast to grow slowly and develop the same full, satisfying flavor of traditional bread, without any kneading at all. The technique calls for minimal ingredients, often mixed in one bowl with one spoon, eliminating all the mess of traditional bread recipes, and it can be used to produce a wide variety of breads, from Whole Wheat Boules and English Muffin Loaves to Raisin Bread and Caraway Beer Bread. With this innovative new method, anyone who can read, measure, and stir can now make delicious, fine-textured yeast bread at home. This book will differ from others on the same subject because Nancy Baggett is an experienced food writer who understand home baker’s needs. While techniques by other experts may sound similar, they still require messy dough handling. Nancy Baggett’s technique is the simplest one yet, and it’s virtually fool-proof.

Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads

SUMMARY: For years, countless home cooks have shied away from baking their own bread because they were intimidated by all the mess, the experience, and of course, all the kneading required. Now, with Nancy Baggett’s revolutionary new Kneadlessly Simple method, even complete novices can bake bread quickly and easily in their own homes, with no kneading and no kitchen mess. The secret is in Baggett’s slow-rise method, which allows the yeast to grow slowly and develop the same full, satisfying flavor of traditional bread, without any kneading at all. The technique calls for minimal ingredients, often mixed in one bowl with one spoon, eliminating all the mess of traditional bread recipes, and it can be used to produce a wide variety of breads, from Whole Wheat Boules and English Muffin Loaves to Raisin Bread and Caraway Beer Bread. With this innovative new method, anyone who can read, measure, and stir can now make delicious, fine-textured yeast bread at home. This book will differ from others on the same subject because Nancy Baggett is an experienced food writer who understand home baker’s needs. While techniques by other experts may sound similar, they still require messy dough handling. Nancy Baggett’s technique is the simplest one yet, and it’s virtually fool-proof.

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Julia’s Kitchen Wisdom

SUMMARY: How many minutes should you cook green beans? Is it better to steam them or to boil them?What are the right proportions for a vinaigrette?How do you skim off fat?What is the perfect way to roast a chicken? Julia Child gave us extensive answers to all these questions-and so many more-in the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings? All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Julia’s kitchen wisdom-a book you can’t do without. “From the Trade Paperback edition.”

Julia’s Kitchen Wisdom

SUMMARY: How many minutes should you cook green beans? Is it better to steam them or to boil them?What are the right proportions for a vinaigrette?How do you skim off fat?What is the perfect way to roast a chicken? Julia Child gave us extensive answers to all these questions-and so many more-in the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings? All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Julia’s kitchen wisdom-a book you can’t do without. “From the Trade Paperback edition.”

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Joy Bauer’s Food Cures

The ultimate guide to using food as medicine from the Nutrition expert for the Today Show, Joy Bauer. Nutritional healing has gone mainstream and researchers at top universities are publishing studies that show how the right foods can help prevent, manage, and sometimes entirely reverse the defining symptoms of a wide range of health issues. Whether it’s unwanted pounds or high blood sugar, mood swings or digestive trouble, the cure can be what you eat every day. Now Joy Bauer, a nutrition consultant to celebrities from actors to gold-medal winning athletes, explains exactly what to eat to lower high cholesterol and blood pressure, improve skin tone, sharpen memory, sleep better, and take charge of PMS, arthritis, and more. Each chapter focuses on one of the many conditions that drive people to seek Joy’s professional help and simulates a personal consultation. Readers walk away with up-to-the-minute, scientifically researched recommendations on particular foods to seek out and which ones to avoid, plus grocery lists, meal plans, recipes, and supplement recommendations presented in easy-to-follow 4-step prescriptive plans.

Joy Bauer’s Food Cures

The ultimate guide to using food as medicine from the Nutrition expert for the Today Show, Joy Bauer. Nutritional healing has gone mainstream and researchers at top universities are publishing studies that show how the right foods can help prevent, manage, and sometimes entirely reverse the defining symptoms of a wide range of health issues. Whether it’s unwanted pounds or high blood sugar, mood swings or digestive trouble, the cure can be what you eat every day. Now Joy Bauer, a nutrition consultant to celebrities from actors to gold-medal winning athletes, explains exactly what to eat to lower high cholesterol and blood pressure, improve skin tone, sharpen memory, sleep better, and take charge of PMS, arthritis, and more. Each chapter focuses on one of the many conditions that drive people to seek Joy’s professional help and simulates a personal consultation. Readers walk away with up-to-the-minute, scientifically researched recommendations on particular foods to seek out and which ones to avoid, plus grocery lists, meal plans, recipes, and supplement recommendations presented in easy-to-follow 4-step prescriptive plans.

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Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories

EDITORIAL REVIEW: *Hungry Girl* mania is sweeping the nation! *The New York Times* bestselling phenomenon delivers even more yum-tastic recipes in an easy-to-use cookbook containing 200 Hungry Girl recipes all under 200 calories. Recipes include: * H-O-T Hot Boneless Buffalo Wings * Sassy Southwestern Roll-Ups * Cheesy-Good Cornbread Muffins * Holy Moly Guacamole * HG s So Low Mein w/Chicken * Cheeseburger Lettuce Cups ; * Chocolate Chip Cookie Crisp Puddin Shake * Swirls Gone Wild Cheesecake Brownies * Personal Pretzel-Bottomed Ice Cream Pie, and many more.Told with Lisa’s signature wit and sassy style, these recipes are as fun to read as they are to make!

Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories

EDITORIAL REVIEW: *Hungry Girl* mania is sweeping the nation! *The New York Times* bestselling phenomenon delivers even more yum-tastic recipes in an easy-to-use cookbook containing 200 Hungry Girl recipes all under 200 calories. Recipes include: * H-O-T Hot Boneless Buffalo Wings * Sassy Southwestern Roll-Ups * Cheesy-Good Cornbread Muffins * Holy Moly Guacamole * HG s So Low Mein w/Chicken * Cheeseburger Lettuce Cups ; * Chocolate Chip Cookie Crisp Puddin Shake * Swirls Gone Wild Cheesecake Brownies * Personal Pretzel-Bottomed Ice Cream Pie, and many more.Told with Lisa’s signature wit and sassy style, these recipes are as fun to read as they are to make!

Only registered users can download this free product.
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Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen

EDITORIAL REVIEW: Do you want to eat really well—not just once in a while, but all the time—but you don’t know where to begin? Are you tired of pizza—as much as you like it—and broke from buying takeout? Do you love good food—the straightforward, homemade kind—but feel challenged to set up a kitchen, shop for decent equipment and groceries, and tap into a few basic skills that can put a simple roast chicken or vegetarian entrÉe on your dinner table? If you answer “yes” to these questions, then *Get Cooking* is for you. *Get Cooking* is the first book from bestselling cookbook author Mollie Katzen designed specifically for beginners, whether you are just starting to cook for yourself or trying to kick the restaurant habit. Unlike most cookbooks, the goal of *Get Cooking* is to get you in the kitchen, no matter what your experience level might be. Illustrated throughout with color photographs of each dish, *Get Cooking* gives you clear, step-by-step instructions for making everything from classic mashed potatoes to Broccoli–Cheddar Cheese Calzones to Hot Fudge Sundaes (with homemade hot fudge!). With this book, anyone—you included—can make delicious, fresh food, with a lot less expense (and a lot more satisfaction) than ordering in. You may know Mollie Katzen as the author of such famous cookbooks as *Moosewood Cookbook* or *The Enchanted Broccoli Forest*; *Get Cooking* has all of the accessibility and personal warmth of those beloved books, but it is Mollie’s first cookbook for vegetarians and omnivores alike. You will learn how to make North African Red Lentil Soup, Linguine with Spinach and Peas, and Chickpea and Mango Curry—and also Homemade Chicken Noodle Soup, Spinach Lasagna, and Steak Fajitas. With *Get Cooking* in hand, you’ll be serving everything from salads (such as Wilted Spinach Salad with Hazelnuts, Goat Cheese, and Golden Raisins) to desserts (try the Cheesecake Bars), with stops along the way for party snacks, a full array of side dishes, and a brilliant assortment of handcrafted burgers (bean, tofu, and mushroom—as well as beef, turkey, and tuna). Here at last is the cookbook that will make a cook out of everyone.

Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen

EDITORIAL REVIEW: Do you want to eat really well—not just once in a while, but all the time—but you don’t know where to begin? Are you tired of pizza—as much as you like it—and broke from buying takeout? Do you love good food—the straightforward, homemade kind—but feel challenged to set up a kitchen, shop for decent equipment and groceries, and tap into a few basic skills that can put a simple roast chicken or vegetarian entrÉe on your dinner table? If you answer “yes” to these questions, then *Get Cooking* is for you. *Get Cooking* is the first book from bestselling cookbook author Mollie Katzen designed specifically for beginners, whether you are just starting to cook for yourself or trying to kick the restaurant habit. Unlike most cookbooks, the goal of *Get Cooking* is to get you in the kitchen, no matter what your experience level might be. Illustrated throughout with color photographs of each dish, *Get Cooking* gives you clear, step-by-step instructions for making everything from classic mashed potatoes to Broccoli–Cheddar Cheese Calzones to Hot Fudge Sundaes (with homemade hot fudge!). With this book, anyone—you included—can make delicious, fresh food, with a lot less expense (and a lot more satisfaction) than ordering in. You may know Mollie Katzen as the author of such famous cookbooks as *Moosewood Cookbook* or *The Enchanted Broccoli Forest*; *Get Cooking* has all of the accessibility and personal warmth of those beloved books, but it is Mollie’s first cookbook for vegetarians and omnivores alike. You will learn how to make North African Red Lentil Soup, Linguine with Spinach and Peas, and Chickpea and Mango Curry—and also Homemade Chicken Noodle Soup, Spinach Lasagna, and Steak Fajitas. With *Get Cooking* in hand, you’ll be serving everything from salads (such as Wilted Spinach Salad with Hazelnuts, Goat Cheese, and Golden Raisins) to desserts (try the Cheesecake Bars), with stops along the way for party snacks, a full array of side dishes, and a brilliant assortment of handcrafted burgers (bean, tofu, and mushroom—as well as beef, turkey, and tuna). Here at last is the cookbook that will make a cook out of everyone.

Only registered users can download this free product.
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