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Meals in a Mug: 100 delicious recipes ready to eat in minutes
by Wendy HobsonWith straightforward recipes that offer great little meals for one, you can?t go wrong with this imaginative collection. From Hot Cranberry and Almond Muesli to set you up for the day, to French Onion Soup for a stylish lunch, Pasta in a Creamy Herb Sauce for supper followed by Chocolate and White Chocolate Chip Pudding for sheer indulgence, you?ll be spoilt for choice.The book contains well over 100 simple recipes for:· Breakfasts· Soups· Pasta, noodles, rice and grains· Salads and vegetables· Meat and fish dishes· Egg and cheese dishes· Desserts and cakesThere?s no weighing, no complicated methods and no expensive or obscure ingredients, just easy, tasty, everyday dishes.
Meals in a Mug: 100 delicious recipes ready to eat in minutes
by Wendy HobsonWith straightforward recipes that offer great little meals for one, you can’t go wrong with this imaginative collection. From Hot Cranberry and Almond Muesli to set you up for the day, to French Onion Soup for a stylish lunch, Pasta in a Creamy Herb Sauce for supper followed by Chocolate and White Chocolate Chip Pudding for sheer indulgence, you’ll be spoilt for choice.The book contains well over 100 simple recipes for:· Breakfasts· Soups· Pasta, noodles, rice and grains· Salads and vegetables· Meat and fish dishes· Egg and cheese dishes· Desserts and cakesThere’s no weighing, no complicated methods and no expensive or obscure ingredients, just easy, tasty, everyday dishes.
Meals in Early Judaism
by Susan Marks Hal TaussigThis is the first book about the meals of Early Judaism. As such it breaks important new ground in establishing the basis for understanding the centrality of meals in this pivotal period of Judaism and providing a framework of historical patterns and influences.
Meat: Everything You Need to Know
by Pat LaFrieda Carolynn CarreñoPat LaFrieda, the third generation butcher and owner of America&’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry.For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.
Meat and Potatoes
by Rahm Fama Beth DooleyArmed with a cast-iron skillet and the best ingredients he can find, meat-loving chef Rahm Fama serves up a fresh take on chuck wagon cuisine for flavorful meals you can enjoy no matter where you are.Inspired by his early years on a Southwest cattle ranch, he followed his carnivorous curiosity across the country, seeking the choicest cuts and best ways to cook them. There's nothing like the thrill of throwing a pat of butter in a hot pan and searing a perfect steak, or grilling a pork chop, or braising chicken. Meat and Potatoes presents 52 irresistible and simple meals--one for every week:* Pepper-Crusted New York Strip Steak, Hand-Cut Fries & Wilted Mustard Greens* Pan-Seared Pork Tenderloins, Granny Smith Apple Mashed Potatoes & Roasted Fennel Ragu* Turkey Kabobs, Tzatziki Couscous Salad & Eggplant Caviar* Lamb Medallions, Sweet Potato Galette & Crusty Fried Green TomatoesHere, too, are one-pot recipes, including Shepherd's Pie Cupcakes and Paella with Pepper Bacon, plus ideas for sandwiches to make with leftover meat. Meals that take less than an hour are highlighted throughout for fast, delicious weeknight options. Rahm's knowledge about meat and rustic recipes from the range will help you upgrade your dishes, no matter who rides into town.
The Meat Crisis: Developing more Sustainable and Ethical Production and Consumption (Earthscan Food and Agriculture)
by John Webster Joyce D'SilvaMeat and dairy production and consumption are in crisis. Globally, 70 billion farm animals are used for food production every year. It is well accepted that livestock production is a major contributor to greenhouse gas emissions. The Food and Agriculture Organization of the United Nations (FAO) predicts a rough doubling of meat and milk consumption in the first half of the 21st century, with particularly rapid growth occurring in the developing economies of Asia. What will this mean for the health and wellbeing of those animals, of the people who consume ever larger quantities of animal products, and for the health of the planet itself? The new edition of this powerful and challenging book explores the impacts of the global growth in the production and consumption of meat and dairy, including cultural and health factors, and the implications of the likely intensification of farming for both small-scale producers and for animals. Several chapters explore the related environmental issues, from resource use of water, cereals and soya, to the impact of livestock production on global warming and issues concerning biodiversity, land use and the impacts of different farming systems on the environment. A final group of chapters addresses ethical and policy implications for the future of food and livestock production and consumption. Since the first edition, published in 2010, all chapters have been updated, three original chapters re-written and six new chapters added, with additional coverage of dietary effects of milk and meat, antibiotics in animal production, and the economic, political and ethical dimensions of meat consumption. The overall message is clearly that we must eat less meat to help secure a more sustainable and equitable world.
The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat
by Michael Harlan Turkell Tom MylanBuying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer).This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.
Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
by America'S Test KitchenIncrease your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with 391 kitchen-tested recipes.Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.
Meat Is for Pussies: A How-To Guide for Dudes Who Want to Get Fit, Kick Ass, and Take Names
by John JosephJohn Joseph wants men to know, in no uncertain terms, that they don’t need to eat steak, burgers, wings, ribs, or any other animal product, for that matter, to be strong—in fact, he would argue, eating animals is for the weak. Because when your protein sources come from animals, you’re missing out on all of the nutritional benefits of a plant-based diet—a diet that can make you more fit, more sexy, and more manly.In Meat is for Pussies, Joseph presents a throw-down of information, offering both personal and scientific evidence that a plant-based diet offers the best path to athleticism, endurance, strength, and overall health. In addition to handily dispelling the myths surrounding meat, Joseph offers workout advice, a meal plan, and recipes that make going plant-based easy. Flavor and vitamin-packed options like the Working Man Stew and Veggie Chili with Cornbread will keep men’s (and women’s) bodies healthy and energized, while workouts that emphasize cardio and strength training build endurance and stamina and prove that you don’t need meat to build muscle. Joseph also offers living proof that living a plant-based lifestyle is badass, from super-athlete Brendan Brazier to MMA champion Jake Shields to Joseph himself, who is an Ironman Triathlete and still rocking out (at the age of fifty-two) on world tours as the frontman for his legendary band the Cro-Mags. Joseph’s passion for educating the world about the benefits of a plant-based diet comes through on each page, in a voice and a vocabulary that is uniquely his own. At the end of the day, he wants readers to live a long, healthy, happy life . . . and he won’t take no for an answer.
The Meat Racket: The Secret Takeover of America's Food Business
by Christopher LeonardAn investigative journalist takes you inside the corporate meat industry—a shocking, in-depth report every American should read.How much do you know about the meat on your dinner plate? Journalist Christopher Leonard spent more than a decade covering the country’s biggest meat companies, including four years as the national agribusiness reporter for the Associated Press. Now he delivers the first comprehensive look inside the industrial meat system, exposing how a handful of companies executed an audacious corporate takeover of the nation’s meat supply.Leonard’s revealing account shines a light on the inner workings of Tyson Foods, a pioneer of the industrial system that dominates the market. You’ll learn how the food industry got to where it is today, and how companies like Tyson have escaped the scrutiny they deserve. You’ll discover how these companies are able to raise meat prices for consumers while pushing down the price they pay to farmers. And you’ll even see how big business and politics have derailed efforts to change the system, from a years-long legal fight in Iowa to the Obama administration’s recent failed attempt to pass reforms.Important, timely, and explosive, The Meat Racket is an unvarnished portrait of the food industry that now dominates America’s heartland.
The Mediterranean Diet Cookbook: Over 200 Delicious Recipes for Better Health (Idiot's Guides)
by Denise HazimeTransform your health with over 200 mouth-watering Mediterranean diet recipes The Mediterranean diet is one of the healthiest diets on the planet, and science has proven that it not only can help people lose weight, but it can also benefit people with serious health issues including diabetes, high blood pressure, and coronary artery disease. But what makes the Mediterranean diet so amazing is that it&’s absolutely delicious! With an emphasis earthy spices, fruits and vegetables, whole grains and legumes, seafood, lean meats, and generous amounts of olive oil, every recipe in Idiot&’s Guides: Mediterranean Diet Cookbook is flavorful and satisfying, with an emphasis on using whole foods and healthy fats. Here&’s what you&’ll find inside: • Over 200 Mediterranean recipes, each with complete nutrition information, for breakfasts, salads, soups and stews, appetizers, vegetarian entrees, fish and meat entrees, and desserts • Insight on the benefits of the Mediterranean diet is, the history of the diet, and how it works • Helpful, practical tips for transitioning to the diet and sticking with it • Guidance on cooking the Mediterranean way, sourcing key ingredients and stocking your pantry, and eating out while you&’re following the diet
Mediterranean Paleo Cooking
by Caitlin WeeksMediterranean Paleo Cooking showcases a wide variety of creative recipes that are Paleo-friendly—no gluten, grains, inflammatory oils, dairy, or refined sweeteners. These flavorful dishes combine traditional food from southern Europe, North Africa, and the Middle East with the healthful principles of a Paleo diet. With over 150 recipes, two 30-day meal plans (one for general health and one for those following an autoimmune protocol), shopping lists, cooking tips, and more, Mediterranean Paleo Cooking helps readers become better cooks and more informed eaters. But more importantly, it turns healthy eating into delicious eating with enticing Mediterranean meals that every foodie will enjoy. Over 150 Paleo-friendly recipes inspired by the relaxed coastal attitude and ingredients of the Mediterranean - all gluten-free, grain-free, refined sugar-free, and dairy-free. Chef’s tips from Nabil help you learn as you go, with advice on cooking and techniques for Mediterranean ingredients Nutritionist's tips from Caitlin to educate you on the health benefits of Mediterranean foods Familiar, comfort-food favorites are modified for a Paleo lifestyle, including pizza, pasta, rice, biscuits, and brownies Mediterranean recipe favorites, recreated including: falafel, pita bread, moussaka, hummus, and biscotti cookies. Recipe/ingredient notes and swaps for those who have food allergies (including to eggs and nuts) as well as for those following a low FODMAP diet, lower carbohydrate diet, SCD or GAPS diet, or the autoimmune protocol Two 30-day meal plans to help you jump-start your Paleo lifestyle: for general health or to follow an autoimmune protocol six different menu plans perfect for a weeknight dinner party or special occasion (including one that is 100% AIP compliant or is easily modified to be so with notes on the recipes) 18 guilt-free desserts with no refined sugar Shopping lists and an optimal food buying guide make it easy to find the right ingredients
Mediterranean Vegetarian Feasts
by Aglaia KremeziIn Mediterranean Vegetarian Feasts, Aglaia Kremezi, who introduced Greek cooking to an American audience, has gone back to her roots, rediscovering the delicious, fresh, healthy, easy-to-make recipes she grew up with, like Flat Bread with Dried Figs, Spicy Cheese, and Rosemary; Santorini Favas with Braised Capers and Onions; and more. Mediterranean Vegetarian Feasts will appeal to even the most avid meat lover with a cornucopia of 150 simple, yet abundantly flavorful, plant-based seasonal dishes. Attractive to the ever-expanding vegan and vegetarian market, as well as for fans of Mediterranean cooking, Kremezi’s arsenal of master recipes for spice, nut, and herb mixtures, sauces, jams, and pastes inspired by eastern Mediterranean and north African traditions will transform even the most humble vegetable or grain into an irresistible dish.
The Mediterranean Way of Eating: Evidence for Chronic Disease Prevention and Weight Management
by John J.B. Anderson Marilyn C. SparlingThis book presents evidence-based research that validates the traditional Mediterranean way of eating with respect to health. It offers information about an enjoyable, healthy way of eating that has stood the test of time, along with practical suggestions for incorporating the Mediterranean diet into daily life. The book addresses nutrients found in Mediterranean foods, how they function in the body, and why they are essential for optimal health. It highlights the Mediterranean diet's effectiveness in weight management and prevention and treatment of various chronic diseases.
The Mediterranean Zone
by Dr Barry SearsLIVE A LONGER, LEANER, HEALTHIER LIFE IN THE MEDITERRANEAN ZONE! * Eat to stop weight gain and strip away unwanted fat. * Reverse diabetes and protect yourself from Alzheimer's. * Free yourself from inflammation, allergies, and hormonal chaos. * Enjoy the most delicious, nutritious foods from the world's most beloved cuisine. * Break out of the diet-and-exercise trap for good!The Mediterranean diet is the most universally accepted healthy eating regimen around. But what, exactly, is it? If you think it's pasta with red sauce, Italian bread drizzled in olive oil, and plenty of fresh fruit and cheese, you're wrong--dead wrong. The Mediterranean Zone is here to set you right.Barry Sears, Ph.D., revolutionized dieting with his 1995 bestseller The Zone. In the two decades since its publication, its principles of eating for optimal hormonal balance have become the standard by which diets are measured. Now, in The Mediterranean Zone, you'll learn how our modern American diet changes the inflammatory response inside our bodies--and how that increased inflammation puts you at risk for Alzheimer's, diabetes, cancer, and more. You'll learn which Mediterranean diet foods help put out the fire, reducing your risk of disease while stripping away pounds, boosting your energy, and even lightening your mood! And you'll learn how to turbocharge the Mediterranean diet to make it even more effective!Live your best life, in your best body, with The Mediterranean Zone.From the Hardcover edition.
Meet Paris Oyster: A Love Affair With The Perfect Food
by Mireille GuilianoFrom the #1 New York Times bestselling author of French Women Don't Get Fat comes a memorable look at the French appetite for oysters, the characters who harvest and serve them, and the compelling reasons why we should all enjoy them. MEET PARIS OYSTER A Love Affair with the Perfect Food MEET PARIS OYSTER is an engaging exploration of the Parisian love affair with the world's most sensuous shellfish. It centers on Huîtrerie Régis, a tightly packed oyster bar in the heart of the City of Light, with an opinionated owner and a colorful cast of regulars. Part cultural journey, part cookbook, and part slice-of-life play, this book introduces readers to the appetites (gastronomic and otherwise) of Paris and its people. Beyond Huîtrerie Régis, the French oystermen, and the other characters in pursuit of the oyster, Mireille Guiliano shares information on the best oysters around the world, their nutritional value, the best wine pairings with them, and a dozen mouthwatering recipes that will have readers craving, buying, and preparing oysters with confidence. So take a virtual trip to Paris -- indulge and enjoy!
Mei Mei's Lucky Birthday Noodles
by Shan-Shan ChenA loving story of adoption, Chinese culture and a special birthday treat Mei-Mei is Chinese-but not Mom and Dad! When she was a baby, Mom and Dad flew all the way to the other side of the world to adopt her and bring her home. Lucky for Mei-Mei, her parents want her to know all about her roots in China's wonderful culture. That's why, on her birthday, her mom always makes her a traditional Chinese treat-long noodles, for a long and happy life. And this year, Mei-Mei is big enough to help her mom make them! Through a simple story and bright illustrations, Mei-Mei's Lucky Birthday Noodles takes young readers through this special day, from the moment an excited Mei-Mei wakes up in the morning and puts on her favorite dress, through helping Mom measure water, clean veggies and rinse noodles, to a great birthday celebration with family and friends. After the story comes a kid-friendly recipe for this tasty traditional dish. Younger kids can help Mom or Dad-just like Mei-Mei-while older kids can make it themselves, with supervision. Along with the birthday excitement and a great Chinese treat, readers will see the adoptive experience at its best-a lot of love and the sharing of roots, showing both parents and kids one of the many ways adopted children from all over the world can learn about the country they come from and take pride in its culture.
Mei-Mei's Lucky Birthday Noodles
by Shan-Shan Chen Heidi GoodmanA loving story of adoption, Chinese culture and a special birthday treatMei-Mei is Chinese-but not Mom and Dad! When she was a baby, Mom and Dad flew all the way to the other side of the world to adopt her and bring her home. Lucky for Mei-Mei, her parents want her to know all about her roots in China's wonderful culture. That's why, on her birthday, her mom always makes her a traditional Chinese treat-long noodles, for a long and happy life. And this year, Mei-Mei is big enough to help her mom make them!Through a simple story and bright illustrations, Mei-Mei's Lucky Birthday Noodles takes young readers through this special day, from the moment an excited Mei-Mei wakes up in the morning and puts on her favorite dress, through helping Mom measure water, clean veggies and rinse noodles, to a great birthday celebration with family and friends. After the story comes a kid-friendly recipe for this tasty traditional dish. Younger kids can help Mom or Dad-just like Mei-Mei-while older kids can make it themselves, with supervision.Along with the birthday excitement and a great Chinese treat, readers will see the adoptive experience at its best-a lot of love and the sharing of roots, showing both parents and kids one of the many ways adopted children from all over the world can learn about the country they come from and take pride in its culture.
Memphis Barbecue: A Succulent History of Smoke, Sauce & Soul (American Palate)
by Craig David MeekThe lifelong Memphian and food blogger “examines the history of the city one plate of barbecue at a time” (High Ground).The city’s blues and soul music have lifted spirits, while barbecue has been a serious business ever since pork first entered the culinary landscape of Memphis with Spanish explorer Hernando de Soto, who brought the New World its first herd of pigs. Succulent pulled pork and ribs have become part of the fabric of life in Bluff City, and today they are cooked up in kitchens ranging from the internationally acclaimed, like Corky’s, to the humblest of roadside dives. Told through the history of its barbecue is the story of the city of Memphis, from legendary joints like Leonard’s Barbecue, where Elvis Presley hosted private parties, to lesser-known places like William’s Bar-B-Q in the West Memphis, Arkansas neighborhood where wild, late-night blues juke joints served as a red-light district across the river from Beale Street in the 1950s and ’60s. Sink your teeth into this rich history chock-full of interviews and insights from the city’s finest pitmasters and ’cue gurus who continue the long tradition of creating art with meat and flame.“There are some amazing moments in Memphis Barbecue—like Jim Neely speaking quite frankly about his TV celebrity nephew Pat Neely and John Willingham’s widow remembering the barbecue legend’s last day.” —Memphis Flyer
The Menu and the Cycle of Cost Control
by Paul J. Mcvety Susan Desmond Marshall Bradley J. Ware<P>Success in today's foodservice industry requires a solid knowledge of industry practices. <P>Although the techniques and mathematical processes discussed in this text are often routine for experienced foodservice professionals, novices entering the industry may find themselves a bit overwhelmed by the numerous requirements demanded by day-to-day operations.
Meringue Girls: Incredible Sweets Everybody Can Make
by Alex Hoffler David Loftus Stacey O'GormanThis adorable and wildly visual cookbook announces the next big thing in desserts: Meringues! In this essential guide to delicious and pretty (not to mention low-fat and gluten-free) meringues, more than 60 creative recipes are paired with inspiring photographs by renowned food photographer David Loftus. A basic meringue mixture is spun into tasty and colorful confections, from simple kisses to lemon tarts topped with glamorously bronzed peaks. A chapter on using up leftover egg yolks in luscious sauces and curds rounds out this compelling package. From weekend dabblers to expert cooks obsessed with technical perfection, bakers of every skill level will be sweet on Meringue Girls.
The Messy Baker: More Than 75 Delicious Recipes from a Real Kitchen
by Charmian ChristieSince when did every cookie on the plate have to be just like the next? Or each layer of cake exactly the same height? Each piecrust an impeccable work of art and encircled by stunningly perfect pastry leaves? To the uninitiated, all that fastidious, spotless baking is intimidating, not to mention exhausting. The Messy Baker celebrates baking as it happens in the real world—sweet, messy, fun, not always gorgeous, but a way to show love. Which doesn't make it any less delicious; to the contrary, Charmian Christie's flavor combinations rise far above the ordinary. Why have a raspberry galette when you can enjoy a raspberry-rhubarb galette with drippy, unctuous walnut frangipane? Or how about a Brie and walnut whiskey tart? It's all yours without the rigid perfectionism or complicated instructions of other gourmet cookbooks.Christie's warm, irreverent voice brings the fun back into baking at a time when home cooks—pulled from pillar to post by jobs and errands—need to have fun. The Messy Baker is a full-service book that not only guides the reader through simple, delicious recipes but is also there to help out when things go wrong. For anyone who gave in frustration when that cake collapsed or the frosting smeared, Christie's practical advice is here to rescue even the worst disaster and inspire the baker to try the next recipe.
The Metabolism-Boost Cleanse: A 3-Day Detox to Reset Your System for Maximum Health, Energy and Fat Burning
by Robin WestenSUPERCHARGE YOUR METABOLISM IN RECORD TIME What's the secret to healthy weight loss? A fast and efficient metabolism. Why kill yourself in the gym or deprive yourself on a super-strict diet when you can start shedding pounds in just three days with the step-by-step program in The Metabolism-Boost Cleanse that includes: Easy-to-follow daily meal plans Helpful tips for positive dietary changes Go-to ingredient lists for simple shopping Healthy and delicious recipes Designed to make this quick-start to a new you as smooth as possible, The Metabolism-Boost Cleanse also details how exercise, meditation, yoga and massage work in harmony with the body to reset your metabolism rate, cleanse your organs and improve your health.
Mexican Flavors: Contemporary Recipes from Camp San Miguel
by Hugh Carpenter Teri SandisonA master cooking teacher leads you on a delicious adventure with new approaches to Mexican cuisine that can be easily reproduced in any American kitchen.Discover mouthwatering recipes that are based on Hugh Carpenter’s cooking school in San Miguel de Allende, Mexico, a famous artist community located in the high mountain country north of Mexico City. His wife, acclaimed food photographer Teri Sandison, brings the dishes to life with stunning photographs that capture the food and the town. Mexican Flavors includes classic recipes such as Guacamole, Tortilla Soup, and Barbecue Chicken with Mole Sauce. But there are many gastronomic surprises such as Banana Salsa, Quesadillas with Papaya and Brie, Barbecued Caesar Salad with Chile Croutons, and Fallen Kahlua Chocolate Cake. The recipes use a wide range of seasonings to achieve innovative flavors with a Mexican flair—all from ingredients available at every American supermarket. Throughout the book, Hugh is at your side showing you easy preparation and cooking techniques, what can be completed in advance, and in page-after-page illuminating the techniques, the history, and the unique flavors of Mexican cuisine.Three special sections show an innovative approach to some of Mexico’s most famous dishes. Chile Rellenos are filled with Pulled Pork or a Pine Nut Goat Cheese Herb stuffing, and then smoked on the barbecue. Tacos and tostadas are deconstructed so that even those new to Mexican cuisine can create their own masterpiece. And enchiladas, with their fillings of duck, shrimp, or shiitake mushrooms, are a master class on fail-safe ways to create perfection.“From appetizers to drinks, this is a book to enjoy day by day, fiesta by fiesta.” —Cooking by the Book
Mia Fashion Plates and Cupcakes
by Coco SimonCan the new Fashion Club be the icing on the cupcake for Mia, or is she in over her headshot?When fashionista Mia hears someone is starting a Fashion Club at school, how can she resist? But can she manage to take part in two clubs at the same time? And what will her Cupcake Club friends think about this? Worst of all, Mia's frenemy Olivia Allen wants to be in charge of the Fashion Club. Can Mia and Olivia make peace long enough to survive a fashion show?