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Veganissimo A to Z, Canadian Edition (Canadian): A Comprehensive Guide To Identifying And Avoiding Ingredients Of Animal Origin In Everyday Products
by Reuben Proctor Lars Thomsenveganissimo \ve-gan-iss-i-mo\ 1. n : one who is vegan to the highest possible standard 2. adj : the most vegan An Essential New Resource for Those Who Want to Reduce Their “Animal Footprint” Substances obtained from animals are used everywhere—in food and other goods, in the production of food and goods, and (due to advances in biotech and genetic engineering) even in places they’ve never appeared before. Whether you already strive for a 100 percent vegan lifestyle or just want to know what exactly is in the products you buy, this peerless, portable guide puts the power of knowledge at your fingertips. The product of years of exhaustive research by vegan authors Reuben Proctor and Lars Thomsen, Veganissimo A to Z cuts through the vague and often misleading language on labels to reveal the sources, production and uses of over 2,500 ingredients, with: • Detailed A-to-Z entries on animal, vegetable, mineral, synthetic and microbiological substances—and color-coded icons that distinguish them at a glance • Information on animal-derived ingredients that lurk in food and other products—such as diet supplements, medicine, cosmetics, cleaning products, clothes, sporting goods, art supplies and electronics • And guidance on how to interpret label claims and seek more information. With this accessible reference, you’ll have all the information you need to make conscious decisions about a wide range of products and their ingredients.
Vegetable Literacy
by Deborah Madison<P>In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. <P>Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. <P>With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.
Vegetronic
by Alexis GauthierWhat is "vegetronic"? A world where vegetables (and fruits, too) are at the center of delicious meals--where crisp broccoli is the star of a dinner party and where the flavors and textures of bright, just-picked ingredients are a source of inspiration. As much for carnivores as it is for vegetarians, Vegetronic is a playful and provocative examination of the potential of fresh produce. In this debut cookbook, Michelin-starred chef Alexis Gauthier introduces favorite ingredients from his kitchen--from fragrant rose petals to artichokes, from ripe tomatoes to overripe strawberries--and explains how to highlight their flavors in visually arresting, vegetable-intensive (but not always vegetarian) preparations. As arresting in their presentation as they are boldly flavored, these dishes can be as simple as peeling an orange or dicing a cucumber. Gauthier offers suggestions for coaxing something delicious from early- or late-in-season ingredients, like unyieldingly hard peaches or end-of-season fava beans and peas. Gauthier shows you how to harness eggplant's velvety texture for a sweet-and-sour bruschetta, or how to make a pan-fried head of broccoli dressed with whole-grain mustard into a worthy main course. Even when a dish gets an extra bump from bacon, chicken broth, or lamb jus, Gauthier's emphasis is always on the essential flavor of the vegetable or fruit that centers the dish as a whole. These 120 diverse recipes focus on the potential of fresh fruits and vegetables--a salad of warm asparagus ribbons set over ricotta gnocchi and crunchy bacon; a scattering of crisp apples over shockingly pink beets; a chilled fava bean soup topped with a silky poached egg; a pumpkin risotto made even creamier with a dash of mascarpone. So whether you're a committed vegetarian or just an enthusiastic omnivore, Vegetronic will make you rethink the way you shop, cook, and eat all year long.
The Veggie-Lover's Sriracha Cookbook: 50 Vegan "Rooster Sauce" Recipes that Pack a Punch
by Randy ClemensA vegan/vegetarian companion to the successful Sriracha Cookbook, featuring 50 inventive, vegetable-based recipes with gluten-free variations.Devoted Sriracha addicts know that this fiery red condiment adds the perfect spicy kick to their favorite foods. But for those who want to take it to the next level, Randy Clemens shows how versatile this garlicky, pungent sauce can be when paired with the almighty veggie in everything from breakfast to dessert, appetizers to entrées. These delicious plant-based recipes--from Stuffed Sriracha 'Shrooms, Sriracha-Cauliflower Mac 'n' Cheeze, and Cajun Quinoa Cakes with Lemon-Dill-Sriracha Rémoulade to Maple-Sriracha Doughnuts and Watermelon Sriracha Sangria--showcase an exciting range of fruits, grains, and veggies, without the processed fake meat found in many vegan recipes. Featuring 50 flavor-packed, inventive combinations of vegetables and Sriracha (with notes on how to adapt them for a gluten-free diet), The Veggie-Lover's Sriracha Cookbook will take your rooster sauce obsession to bold, new heights.
The Vegucation of Robin
by Robin QuiversHoward Stern's celebrated sidekick, Robin Quivers presents her vegan cookbook and manifesto with more than 90 healthy recipes for the home cook. Known for her levelheaded, deadpan comebacks to Howard Stern's often outrageous banter, Robin Quivers is a force of nature. Yet few people know about her struggles with food--especially the high-fat, high-sugar, high-cholesterol, highly addictive foods that doomed many of her relatives to obesity, diabetes, and heart disease. Sick and tired of being sick and tired, she knew it was time to stop her slow slide into bad health. Quivers took a stand in her personal nutrition battle and emerged victorious thanks to a plant-based diet. On her sometimes rocky, though endearingly hysterical, path to newfound health, Quivers discovered the power of the produce aisle in changing her body and her mindset. By filling up on soul-quenching, cell-loving vegetables instead of damaging animal products and processed foods, Quivers left behind the injuries, aches, and pains that had plagued her for twenty years. Charting her inspiring road to wellness, The Vegucation of Robin describes her transformation inside and out, and, including ninety of her favorite vegan recipes, she encourages readers to join her in putting their health first. With her signature humor and wit, Quivers builds an undeniable case that the key to living the life you've always wanted lies not with your doctor but in your refrigerator. Putting a new face on the pro-veggie movement, Quivers will dazzle readers who want to look good, feel good, and have fun doing it.
Venison Wisdom Cookbook
by Tracy Schmidt200 Delicious and Easy-to-Make RecipesVenison Wisdom Cookbook provides 200 easy-to-make recipes to help you create flavorful meals with venison, the world's healthiest red meat.Recipes use practical ingredients, so you won't be making special trips to the store for items you don't have or will never use again.A special section highlights recipes from celebrities, including Ted Nugent and Charlie Alsheimer.With bonus venison care tips from Deer & Deer Hunting Editor Daniel E. Schmidt, this entertaining book is more than a collection of recipes—it's a fun read!
The Vermont Farm Table Cookbook: 150 Home Grown Recipes from the Green Mountain State
by Tracey MedeirosFor farm-to-table cooking and dining like you've never seen it, Vermont is the place. Small, independent farms are the lifeblood of Vermont's agriculture, from the sweetcorn grower to the dairy goat farmer to the cheesemaker whose locally sourced goat milk chevre becomes the heart of a new dish by a chef in Montpelier. While this farm-to-table cycle may be a phenomenon just hitting its stride in the United States, it has long been away of life in Vermont, part of the ethos that Vermonters use to define themselves. As such, Vermont exemplifies a standard of small-scale, community-minded, unadulterated agriculture that has become a national model. When Tracey Medeiros wrote Dishing Up Vermont in 2008, she wanted to showcase the chefs and restaurateurs who were dazzling taste buds with their fresh, whole-food creations. With The Vermont Farm Table Cookbook, Medeiros has traversed the Green Mountain State once again, in search of not only those celebrated chefs but the hard-working farmers who provide them with their fresh and wholesome ingredients as well. Collecting their stories and some 125 of their delicious, rustic-yet-refined, Vermont inspired recipes, Medeiros presents an irresistible gastronomic portrait of this singular state. Classics like Vermont Cheddar Soup and exciting innovations like Ramp Dumplings or Raisin Hell Pie will send you racing to your local farmers' market in search of the ingredients. And with dishes that shout "only in Vermont,"like Wood-Fired Blueberry Pizza or Beer-Battered Fiddleheads, no matter where you are you'll want to transform your tried-and-true menus into fresh and flavorful Vermont farm table suppers. Tracey Medeiros is a freelance food writer, food stylist, and recipe developer and tester. She writes a weekly food column for the Essex Reporter and the Colchester Sun and writes the Edible Farm column for Edible Green Mountains Magazine. Medeiros is also the author of Dishing Up Vermont. She lives in Essex Junction, VT.
Vinaigrettes & Other Dressings
by Michele Anna JordanIt is no wonder why Californians hold the secret to making the perfect salad: lettuce and all types of greens are one of the major crops coming out of California, and who better to trust in handling these greens with care? Lifelong Californian Michele Anna Jordan is, according to Mollie Katzen, "the quintessential expert on California cuisine" and first channeled this expertise into the successful book, California Home Cooking. Since then, she has been perfecting her salad-making craft over several decades as a chef, caterer, food columnist, and cookbook author. In Vinaigrettes and Other Dressings, she shares her wisdom about the most critical component in any salad: its dressing. About half of the recipes in Vinaigrettes and Other Dressings are riffs on the classic vinegar-and-olive-oil vinaigrette. But Michele take the formula in surprising and delicious directions, sometimes by using flavored vinegars (either store-bought or flavored by the home cook), sometimes by using dark vs. light or mild vs. strong olive oils, sometimes by switching out the olive oil for another oil, and always by adding flavoring elements like berries, citrus, honey, bacon, nuts, mustard and even wines and sherries (There is a whole art to selecting the right wines to make a given dressing, and the California-bred Jordan has the perfect skills here, too.). The remaining recipes include: milk- or cream-based dressings, dressings that start with a base of finely pureed fruits or vegetables, and dressings that feature a distinctively flavored oil, such as walnut oil or hazelnut oil. While the emphasis is on dressings for green salads and which greens pair best with each dressing, there are ample ideas for other uses, such as green bean, potato, and other veggie salads, as well as fruit salads and dinner salads that include meats or fish. The recipes will be accompanied by colorful photographs, and plenty of tips to guide the home cook's creativity in the kitchen.
Vintage Parties: A Guide to Throwing Themed Events?from Gatsby Galas to Mad Men Martinis and Much More
by Linda Hansson Louise Lemming Emma SundhInvite your nearest and dearest for a celebration¬-vintage style! Vintage bloggers Linda Hansson, Louise Lemming, and Emma Sundh reveal their secrets for throw the best parties, festivities, and fetes with a nostalgic twist. With this beautiful reference for hosting themed get-togethers, you'll create the right old-time atmostphere, play classic games, serve treats and cuisine with yesterday's pomp and flair, and best of all-you'll look the part! Get creative with: Pompoms and balloons for a spring fling "Air-mail" place settings for a '40s theme Nautical cushions, placemats, and decor '50s photobooth props and parlor games Typewriter guestbooks for a Gatsby effect And so much more to create your perfect retro look!Add to that make-up and hairstyles from yesteryear, tips on how to care for a vintage dress, and how to sew the perfect skirt or a festive bow tie. Plus, discover great recipes for modern updates on such time-honored offerings as homemade donuts, apple pie moonshine, cake pops, picnic sandwiches, and, of course, champagne.Packed to the brim with clever do-it-yourself creations from vintage and thrift store finds, Vintage Party is the retro-crafter's dream guide for throwing parties everyone will RSVP yes to. So toast with pastel lemonade-welcome to your vintage party!
Virgin Vegan: Everyday Recipes for Satisfying Your Appetite
by Donna Kelly Anne TegtmeierQuick and easy, tasty, vegan comfort food recipes for every meal of the day—plus condiments and sauces! New followers of a plant-based diet are often overwhelmed with the ingredients, recipes, and choices of a vegan lifestyle. And they often miss their favorite dishes from their old way of eating. Donna and Anne have created a cookbook that explains terms and new food items along with taking common comfort foods and quick recipes and making them vegan approved. With more than 100 recipes that include Pineapple Upside-Down Pancakes, Potato Corn Chowder, All-American Meatless Loaf, Mac and Cashew Cheese, and Chocolate Decadence Cheesefake, you are sure to make dining a pleasure.
The Virginia Housewife: Or, Methodical Cook (American Antiquarian Cookbook Collection)
by Mary RandolphThe first regional cookbook published in the United States, this nineteenth century kitchen manual includes recipes, kitchen tips and house management solutions.Published in 1824 in Washington, DC, Virginia Housewife is considered by many culinary historians to be the first real American cookbook, with recipes that originated in American kitchens, leaving behind British traditions, ingredients and methods. Virginia Housewife is also recognized as the nation’s first regional cookbook with a focus on southern-style specialties, some appearing in print for the first time, such as Ochra Soup, Curry of Catfish, Gumbo, Chicken Pudding, Apoquiniminc Cakes. But author Mary Randolph also includes local variations of recipes from the West Indies, New England, Spain, and France, all reflecting the influence of many cuisines on Southern cooking. Diverse offerings include Dough Nuts, Gaspacho, Ropa Vieja, as well as a number of delightful ice cream recipes including, black walnut, quince, pear, citron, and almond. An immediate success, Virginia Housewife was republished at least nineteen times before the Civil War. The Virginia Housewife is also a complete lifestyle reference providing an introduction to the food, culture, and manners of the antebellum South, as well as housekeeping instructions on topics ranging from soap making to herb drying and silver cleaning—everything that a woman of the nineteenth (or the twenty-first) century might desire to know.This facsimile edition of Mary Randolph’s Virginia Housewife was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Viva la Pizza!: The Art of the Pizza Box
by Scott Wiener"New Yorkers are particular about pizza, and no one has a more well-formed opinion than Scott Wiener." --NewsdayOne of the world's foremost pizza experts presents more than 100 weird and wild pizza box designs Since the origins of to-go pizza, pizzerias and pizza chains have taken great pride in covering take-out boxes with captivating designs. They've also wrestled with the best way to manufacture a box that can keep a pizza looking and tasting great. Here, the world's expert on pizza boxes presents more than one hundred weird and wild box designs and explores the curious history of the pizza box. Included are international designs, corporate designs, and dozens of quirky images from mom-and-pop pizzerias. Where does all this art come from? Scott Wiener has been collecting and cataloging pizza boxes for more than five years. In Viva la Pizza!, Wiener traces design trends over the past four decades and profiles some of the world's most prolific box designers and manufacturers. The result is a captivating overview of pizza culture and a new way to look at one of the world's favorite foods.From the Hardcover edition.
Vodka Distilled
by Mary Elizabeth Faulkner Tim Turner Tony Abou-Ganim Dale DegroffOver the course of the past two decades, Tony Abou-Ganim has earned his reputation as one of the leaders of the craft cocktail movement. Through his work with food and hospitality legends like Mario Batali, Steve Wynn, and Harry Denton, Abou-Ganim has earned his reputation as "the Modern Mixologist," someone bringing the traditional art of mixology into the 21st century for the benefit of new generations.On the heels of the success of The Modern Mixologist: Contemporary Classic Cocktails, Tony Abou-Ganim has written Vodka Distilled as a companion piece focusing entirely on this clear spirit. It is a comprehensive look at the vodka marketplace, geared toward those working in the profession as well as the giant audience of vodka drinkers. This one-of-a-kind resource establishs a new standard in defining and understanding the world's most consumed spirit.Vodka Distilled appeal to both enthusiasts and aficionados by explaining how traditional-style vodkas-those produced in Eastern Europe-differ in character from those made in the West, and how different raw materials and distillation and filtration methods contribute to these variations in character. By breaking down the characteristics of each highlighted vodka, Abou-Ganim helps readers better understand, appreciate, and enjoy this noble spirit.
Voices of the Food Revolution: You Can Heal Your Body and Your World—with Food!
by John Robbins Ocean RobbinsConversations about the power of plant-based diets with Bill McKibben, Marianne Williamson, Neal Barnard, and others: &“Empowering.&” —Paul McCartney In this book, the bestselling author of the &“groundbreaking&” Diet for a New America (Mark Bittman, The New York Times), John Robbins, in collaboration with his daughter, presents a collection of interviews with prominent figures exploring the connections among diet, physical health, animal welfare, world hunger, and environmental issues.With the inclusion of resources and practical suggestions to help you revolutionize your own eating habits and make a difference, this book features conversations with Dean Ornish, MD; Raj Patel; Morgan Spurlock; Vandana Shiva; Frances Moore Lappe; and others.
Waiting at Joe's
by Deeny Kaplan LorberThey’ve served the rich, the famous, and the infamous, ranging from Madonna and Al Capone to Amelia Earhart and Bill Clinton. They’ve escorted patrons to their cars during the cocaine wars and sent trays of food from the kitchen to high profile patrons via Secret Service agents. They work at the second-highest grossing restaurant in the United States--one of the most coveted jobs in the business. They are the waiters of Joe’s Stone Crab, a one-of-a-kind South Florida landmark.Joe’s Stone Crab opened in Miami Beach in 1913 as a modest restaurant situated behind the apartment of owners Joe and Jennie Weiss. Miami Beach, not yet a city, could be accessed only by ferry. Stone crabs weren’t even on the menu. A lot has changed in the past century: Joe’s Stone Crab boasts locations in Chicago and Las Vegas, and people travel across the globe to dine on its signature stone crabs, a delicacy often mimicked but never matched by countless other restaurants.Throughout its history, Joe’s has never accepted reservations. The anticipation and camaraderie in waiting two to three hours for a table has become as much a part of the dining experience as the exquisite food. Along the way, Joe’s has gained a reputation for excellent service provided by its extremely dedicated, talented, and loyal wait staff.A chance to serve at Joe’s is one of the most sought-after jobs in the restaurant business. Staff members are paid extremely fair wages, compensated with retirement packages, and receive generous time off. It’s not unusual to encounter a waiter who has been at Joe’s for fifteen or twenty years. Some have stayed on for upward of thirty, forty, and even fifty. Bonds between coworkers are strong, and some are so proud of their home-away-from-home that some waiters even request to be buried in the front courtyard at Joe’s for all of eternity.By giving voice to these unsung individuals, Deeny Kaplan Lorber reveals the inner workings of Joe’s in this collection of fascinating, intimate vignettes. Go behind the scenes of a thriving business that treats both staff and customers like family. For one hundred years, Miami natives and tourists alike have waited and dined alongside celebrities including Frank Sinatra, Muhammad Ali, Dan Marino, and Jennifer Lopez. There’s no other place in the world quite like Joe’s Stone Crab; this is the story of the waiters, not the wait.
Walk Your Butt Off!: Go from Sedentary to Slim in 12 Weeks with This Breakthrough Walking Plan
by Sarah Lorge Butler Leslie Bonci Michele StantenThe practical walking program that takes readers from flabby to fit in 12 weeks with a variety of walks and easy-to-incorporate lifestyle changesThis simple plan teaches readers how to incrementally build their walking speed so that they lose weight faster. Developed by former Prevention fitness director and walking expert Michele Stanten, Walk Your Butt Off! will not only get complete beginners started with a walking program but will also help the more than 100 million Americans who already walk for exercise to break through plateaus and boost their results. Readers will also come to view walking as an athletic endeavor and see their workouts as an inviolable part of their day. And, at no more than 30 minutes each, these daily walks can fit into even the busiest schedule. Paired with simple nutrition secrets from renowned sports nutritionist Leslie Bonci, this easy step-by-step guide to permanent weight loss is suitable for everyone.
The Walking Bread; The Bread Will Rise!: A Cookbook and a Parody
by Hallee BridgemanWhile confronting and redeeming a recent popular secular phenomenon, Hallee Bridgeman, A.K.A. "Hallee the Homemaker" finds every grain of truth in her second whole food, real food cookbook with in-depth analysis and amazing recipes of yeast breads, quick breads, sourdoughs, and breads using grains other than wheat. The Walking Bread is a cookbook wrapped in a parody surrounded by a comedy with a tongue firmly inserted into a cheek -- but the recipes are "dead serious" and may leave readers searching for all the tasty bread crumbs. "I am the bread of life. Your fathers ate the manna in the wilderness, and are dead. This is the bread which comes down from heaven, that one may eat of it and not die. I am the living bread which came down from heaven. If anyone eats of this bread, he will live forever; and the bread that I shall give is My flesh, which I shall give for the life of the world." John 6:48-51 Readers, bakers, homemakers, and cooks all over the world will find themselves slathering the good stuff atop the muffins or corn bread; speeding through the quick breads; and going ape of over the banana bread. These bread recipes are so good, so healthy, and so easy you will want to pass them down from generation to generation.
The Way We Ate
by Paul Wagtouicz Noah FecksFrom the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities.The blog The Way We Ate, launched in 2011 by Noah Fecks and Paul Wagtouicz as a retrospective look at every issue of Gourmet ever printed, has been called "a great visual archive of American food trends" (Saveur), and "like Julie & Julia, only a tad more epic" (The Daily What). In their gorgeous debut, they join today's most renowned chefs to produce a collaborative look at a century of American culture as seen through the lens of today's cutting-edge kitchen talent. Featuring one recipe per year from 1901 to 2000, The Way We Ate captures the arc of the twentieth century through the foods that reflect each moment in time. Each dish is paired with a full-color photograph and styled with its particular year in mind. Fecks and Wagtouicz have assembled a dream team to pull it off--a mélange of high-profile chefs, food industry bigwigs, and up-and-coming names in the foodie world whose talents reflect an impressive geographical, cultural, and culinary diversity. From modern twists on memorable classics like 1950s-style meatloaf, to original recipes based on historically monumental (or personally significant) events--such as the Food Network Star winner Justin Warner's take on the 1924 invention of frozen food, and Chez Panisse founder Jeremiah Tower's decadent version of the lamb dish served to first-class passengers on the last evening of the Titanic's final voyage--the book's eclectic smorgasbord is brought to life with the help of Jacques Pépin, Marcus Samuelsson, Melissa Clark, Andrew Carmellini, Daniel Boulud, Ruth Reichl, Michael White, José Andrés, and other outstanding chefs. An innovative work of history and cookbook like no other, The Way We Ate is the story of a nation's cravings--and how they continue to influence the way we shop, cook, eat, and talk about food today.
We Laugh, We Cry, We Cook: A Mom and Daughter Dish about the Food That Delights Them and the Love That Binds Them
by Becky Johnson Rachel RandolphBecky Johnson and her daughter Rachel Randolph come from a long line of laughter. The female side of her family tree is dotted with funny storytellers, prolific authors, hospitable home cooks, and champion chatters. In We Love, We Laugh, We Cook, Becky—a butter and bacon loving mama—and Rachel—a vegan bean eating daughter—share stories of their crazy, wonderful, and sometimes challenging lives as Rachel becomes a mother herself. Becky is messy; Rachel craves order. Becky forgets what month it is; Rachel is an organizational genius. (At least before baby arrives.) Sprinkled throughout are the lip-smacking, nourishing recipes they love to make and share. From food for a family reunion of thirty, to lunch for a party of one in a high chair, to a hot meal for a sick friend, the authors demonstrate grace, acceptance, and love to others through the bonding gifts of humor, attentive listening, and cooking … whether diners prefer beef or tofu in their stew.
Weber's New Real Grilling: The Ultimate Cookbook for Every Backyard Griller
by Jamie PurvianceGrilling out is an essential part of the American culture, and Weber's name is synonymous with barbecue, bringing friends and families together to create moments that make lasting memories. Weber's New Real Grilling celebrates the joy of being in the backyard and gathering around the grill. Complete with more than 200 simple, classic, and—most of all—drop-to-your-knees delicious recipes, this book explores the foods and flavors that are made for grilling: the very best recipes for beef, pork, poultry, and seafood, small plates, vegetables and sides, desserts, and the best rubs, marinades, brines, and sauces. Find basic grilling skills, valuable tips, and tried-and-true techniques in Weber's New Real Grilling that will turn any griller into an expert outdoor entertainer.Weber's New Real Grilling includes:200 delicious recipes, each with a full-color photoA guide on mastering the basics, including essential tools, advice on how to stock the griller's pantry, knife skills, common techniques, and moreTips on various grill set ups, different fuel types including lump charcoal and how to us and control it, plus grill cleaning essentials and safetyAdvanced Training on how to get the most from your grill with smoke cooking basics, rotisserie cooking, pizza on the grill, and using a wok to stir-fry on the grillGrill skills sections with tips, tricks, and how-tos of barbecue favorites for perfect steaks, ribs, turkey, and salmonFun detours into the past with classic recipes from Weber's grilling archives -- complete with an update for modern palatesClassic remix recipes which dive into Weber's grilling archives and update classic recipes for the modern palate.
The Weed Runners: Travels with the Outlaw Capitalists of America's Medical Marijuana Trade
by Nicholas SchouDrawing on unparalleled access to sources including lawyers, The Weed Runners is both journalistic exposé and adventure story. There is a vast network fueling the ongoing nationwide explosion of medical marijuana, and this book focuses on an incredibly dynamic three-year period from 2009 to 2012. During that time, marijuana left the world of illegality and blossomed into a mainstream industry, becoming the fastest growing economic engine in California before the feds swooped in and put pot back in its "proper" place. This fast-moving and exciting account examines the lives of the people involved in today's marijuana trade as well as recent developments in the federal war on medical marijuana, giving readers a first-hand look at America's quasi-legal medical marijuana trade.
Week in a Day: Five Dishes - One Day
by Rachael RayRelax with a tasty meal after a busy day. Enjoy your evenings around the dinner table with your friends and family. Sound too good to be true? Not if you plan your Week in a Day. Rachael Ray’s Week in a Day, the companion book to her hit cooking show of the same name, offers more than two hundred recipes that will help you prepare five nights’ worth of meals in a single day. The woman who taught America how to make a meal in 30 minutes is sharing more of her practical and easy tips that will have you eating well for days to come! Each week features its own theme, including From a Taco to Morocco, A Chicken in Every Pot, and Stew on This, allowing your taste buds to travel around the world with dishes such as Chicken and Chorizo Spanish Enchiladas, Argentine Chili with Chimichurri, and Zinfully Delicious Short Ribs. In addition, Rachael shows you how to fit all the groceries you need for three fabulous meals into a single bag with her special section, 1 Grocery Bag, 3 Meals. And you can enjoy bonus content and extra recipes for side dishes by scanning the QR codes displayed throughout. When the weekend rolls around, this book has everything you need to get ready for your Week in a Day. Come Monday night, you’ll be glad you did!
Weekends in Chicago
by Chicago Tribune StaffNearly 40 million people visit Chicago every year, but how many of them make a visit to Navy Pier and "The Bean" and call it quits? How many local residents and tourists from out of town scramble to make a compact itinerary of all Chicago has to offer? In a city with over 7,000 restaurants (including many of which that are world-class), more than 500 parks, over 200 theaters, 36 annual parades, 26 miles of lakefront, and innumerable street fests, how does anyone make sense of everything going on?The award-winning staff of the Chicago Tribune has put together a straightforward guide to making focused two- or three-day long trips to the Windy City, simply titled Weekends in Chicago. In this handy and fun ebook, the city's foremost experts and cultural critics divine the best the city has to offer in arts, entertainment, dining, drinking, and sightseeing. Each chapter is a carefully curated selection of any number of fun activities, specifically crafted into a full itinerary that gives readers a broad variety of potential weekend trips.Perfect for both locals looking to expand their knowledge of Chicago and tourists who want to avoid the same-old, same-old, Weekends in Chicago is a unique and thoughtful handbook for how to best experience the city. There are dedicated chapters for architecture enthusiasts, theater lovers, vegans, adventurers, foodies, indie music fans, book worms, jazz and blues aficionados, and so much more. Add in an extensive listing of seasonal activities (including the city's proliferate street fests), and Weekends in Chicago is sure to be a terrific 21st-century travel guide for the Second City.
Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less
by Ellie Krieger&“Fast and fresh&” recipes from the registered dietician and host of the Food Network&’s Healthy Appetite with Ellie Krieger (Publishers Weekly). Beloved Food Network and Cooking Channel star Ellie Krieger knows the secret to healthy eating: It has to be delicious. You won&’t eat right if you feel deprived. Weeknight Wonders offers 150 recipes for your favorite foods, as delicious as ever, yet magically reworked without all the fat and cholesterol. Each recipe can be prepared with minimal fuss and simple ingredients, even after a long day at work, in thirty minutes or less! With Parmesan-Crusted Chicken Breasts, Goat Cheese Frittata, no-guilt desserts, and much more, you can stay focused on eating well any day of the week. As Food Network star Melissa D&’Arabian says, this James Beard Award–winning, New York Times–bestselling cookbook author &“proves over and over that healthy is delicious. In Weeknight Wonders, she proves it can be fast, too!&”
Weighing Love
by Paula GalliAbout 7 million women suffer from an eating disorder. By the age of 20, Paula Galli was descending into a personal hell - forever obsessed with food, body image and her weight. Life became a nightmare of deceit, sadness and self-hate. In Weighing Love, she analyzes through personal experiences overcoming her damaged self-image to help others learn how to rediscover their sense of self. With practical advice, encouragement and exercises her no-nonsense approach is a must read for women of all ages!ithout gimmicks.