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Luscious Lemon Desserts
by Alison Miksch Lori LongbothamLemon sweets are the divas of desserts. Assertive and bold, lemons can be flamboyant, tart, and tangy as in the Lemon Granita or sweet, mellow, and velvety like the creamy Lemon Panna Cotta. Over 70 recipes--from the classics to lip-smacking new favorites--are all enticingly presented in Luscious Lemon Desserts. These recipes vary from the simple to the sublime, from the quick and easy to the most elaborate showstoppers. Author Lori Longbotham provides great tips on buying, storing, and using this most popular fruit. Whether it's a fast and fabulous lemon pudding or a Mile-High Lemon Angel Food Cake, the name says it all: Luscious Lemon Desserts. Yum!
Macaroni and Cheese
by Joan SchwartzSimple and perfect, macaroni and cheese is the ultimate comfort food, a classic dish that's reassuring and familiar, yet, with the addition of a bit of truffle oil or salsa, it kicks into high gear with an unexpected burst of flavor. Now, for the first time in one collection, dozens of well-known chefs, including Bobby Flay, Rocco DiSpirito, Charlie Palmer, David Burke, Matthew Kenney, Katy Sparks, and Rick Bayless, share favorite recipes, from both their childhood memories and their award-winning restaurants. Here are recipes for Macaroni with Wisconsin Asi-ago, Baked Four-Cheese Pasta, Penne with Roquefort, Macaroni and Cheese Croquettes, Green Chile Mac and Cheese, and Chunks of Lobster Swimming in Cheesy Macaroni. While the basic concept of pasta and cheese remains the same, each recipe has its own taste and personality, blending and balancing flavor, texture, and presentation for a bold Mac and Cheese experience.Simple enough for the novice cook yet sophisticated enough to impress the experienced home chef, Macaroni and Cheese is a fun-filled cookbook that will be enjoyed for years to come.From the Trade Paperback edition.
Macaroni and Cheese: 52 Recipes, from Simple to Sublime
by Joan SchwartzSimple and perfect, macaroni and cheese is the ultimate comfort food, a classic dish that's reassuring and familiar, yet, with the addition of a bit of truffle oil or salsa, it kicks into high gear with an unexpected burst of flavor. Now, for the first time in one collection, dozens of well-known chefs, including Bobby Flay, Rocco DiSpirito, Charlie Palmer, David Burke, Matthew Kenney, Katy Sparks, and Rick Bayless, share favorite recipes, from both their childhood memories and their award-winning restaurants. Here are recipes for Macaroni with Wisconsin Asi-ago, Baked Four-Cheese Pasta, Penne with Roquefort, Macaroni and Cheese Croquettes, Green Chile Mac and Cheese, and Chunks of Lobster Swimming in Cheesy Macaroni. While the basic concept of pasta and cheese remains the same, each recipe has its own taste and personality, blending and balancing flavor, texture, and presentation for a bold Mac and Cheese experience. Simple enough for the novice cook yet sophisticated enough to impress the experienced home chef, Macaroni and Cheese is a fun-filled cookbook that will be enjoyed for years to come.
The Mafia Cookbook
by Joseph IannuzziInThe Mafia Cookbook,Joe Dogs took the quintessential Mob formula -- murder, betrayal, food -- and turned it into a bestseller, not surprisingly, since Joe Dogs's mixture of authentic Italian recipes and colorful Mafia anecdotes is as much fun to read as it is to cook from. NowThe Mafia Cookbookis reprinted withCooking on the Lam-- adding thirty-seven original new recipes and a thrilling account of Dogs's recent years since he testified against the Mob in five major trials, all told in his authentic, inimitable tough-guy style. The new recipes are simple, quick, and completely foolproof, including such classic dishes as Shrimp Scampi, Tomato Sauce (the Mob mainstay), Chicken Cordon Bleu, Veal Piccata, Marinated Asparagus Wrapped with Prosciutto, Baked Stuffed Clams, Veal Chops Milanese, Sicilian (what else?) Caponata, Gambino-style Fried Chicken, Lobster Thermidor (for when you want to celebrate that big score), and desserts rich enough to melt a loan shark's heart. Readers can follow these recipes and learn to cook Italian anytime, anywhere, even on the lam, even in places where Italian groceries may be hard or impossible to find. Tested by Mob heavy hitters as well as FBI agents and U. S. marshals, these recipes are simple to follow, full of timesaving shortcuts, and liberally seasoned with Joe Dogs's stories of life inside -- and outside -- the Mob. This is the perfect cookbook for anyone who wants to make the kind of food that Tony Soprano onlydreamsabout.
The Magic of Chia
by James F. ScheerIn The Magic of Chia, authority James F. Scheer details the seed's abundant nutrients: calcium, amylose (a slow-burning starch helpful for hypoglycemics), a vast array of vitamins and minerals, and an unusually good ratio of omega-3 oil to omega-6 oil. The book reintroduces this wonder food to the modern palate, with numerous tested recipes for using chia to upgrade the nutritional value of hamburgers, soups, salads, breads, fruit drinks, and much more. Included is the never before told story about the twenty-year program to domesticate the wild chia and, for the first time in modern history, grow it in large enough quantities to supply the U.S. and world markets.From the Trade Paperback edition.
Malaysian Hawker Favourites
by Rohani JelaniDelicious hawker recipes from the crossroads of Asia-including famous Malaysian dishes like Penang Style Kway Teow, Banana Fritters and Spicy Coconut Laksa.
Malaysian Hawker Favourites
by Rohani JelaniDelicious hawker recipes from the crossroads of Asia-including famous Malaysian dishes like Penang Style Kway Teow, Banana Fritters and Spicy Coconut Laksa.
Mastering the Art of French Cooking: A Cookbook (Mastering the Art of French Cooking #1)
by Julia Child Simone Beck Louisette BertholleThis is the classic cookbook, in its entirety--all 524 recipes. <P><P>"Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for more than forty years, has been teaching Americans how. <P>Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:* it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;* it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire;* it adapts classical techniques, wherever possible, to modern American conveniences;* it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;* it offers suggestions for just the right accompaniment to each dish, including proper wines. <P>Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. <P>Bon appétit!
Maximum Fat Loss Workbook
by Ted BroerNo country on earth is more preoccupied or has a greater fear of and aversion to dietary fat than the United States. Yet Americans are more overweight than any other country. A perfect companion to the trade book by the same name, the Maximum Fat Loss Workbook shows readers why high-carb/low-fat diets don't work-and what does. In this workbook, Ted Broer will guide readers through a step-by step process allowing them to not only lose weight-but lose fat and be healthy. Readers will learn practical applications that will teach them how to easily maintain muscle mass while increasing their metabolism and decreasing body fat.
The Mediterranean Vegan Kitchen
by Donna KleinAfter years of research, scientists declared that the Mediterranean diet was the best one for overall good health-and the exciting news was that it tasted great, too. With recipes for everything from nutritious appetizers to dairy-free desserts, this unique Mediterranean vegan cookbook is ideal for vegetarians, those with a lactose intolerance, and anyone who wants to make gloriously delicious dishes without meat, eggs, or dairy. Dishes include:* Sicilian Eggplant Relish * Catalan Grilled Vegetables with Almond Sauce * Classic Italian Minestrone * Moroccan Fresh Tomato Salad * Black Olive Bread * Zucchini-Lemon Couscous * Greek Currant Cake * Braised Pears in Red Wine * and more
The Minimalist Cooks Dinner: More Than 100 Recipes For Fast Weeknight Meals And Casual Entertaining
by Mark BittmanBack with another splendid collection, America’s most popular cooking authority and author ofHow to Cook Everything,presents more than 100 fast, sophisticated main courses for home cooks of every skill level. The Minimalist Cooks Dinnershowcases Mark Bittman’s signature ease and imagination, and focuses on center-of-the-plate main dishes. And, in this new volume, he also provides recipes for classic, versatile side dishes as well as recommendations for wine and food pairings. With a majority of its main dish recipes taking less than thirty minutes to prepare, this is truly the book every busy cook has been waiting for. Every recipe inThe Minimalist Cooks Dinneris big on flavor, drawing on the global pantry and international repertoire that sets Bittman apart. This inventive collection offers a refreshing new take on standards, along with ideas that will inspire both novices and experienced home cooks to branch out, making it the perfect solution for weeknight after-work meals or elegant weekend dinner parties. From Steamed Chicken Breasts with Scallion-Ginger Sauce to Korean-Style Beef Wrapped in Lettuce Leaves to Roast Fish with Meat Sauce, Bittman banishes the ordinary with an exciting range of choices. Also covering hearty pasta dishes, steaks, pork, veal, lamb, chicken, and a wide assortment of seafood,The Minimalist Cooks Dinneris the answer when you’re looking for “satisfying dishes with a minimum of effort. ”
Miss Beecher's Domestic Receipt-Book
by Catharine Beecher1846 gem gives recipes for rice griddle cakes, royal crumpets, sassafras jelly, pickled nasturtiums, codfish relish, mutton hash, mock turtle soup, much more. Readers also learn how to cut up a hog, make "crayons" for blackboards, prepare tables for dinner parties. New Introduction by cookbook authority Jan Longone. 40 black-and-white figures.
Modern Dietary Fat Intakes in Disease Promotion
by Sherma Zibadi Fabien De Meester Ronald Ross WatsonThe industrial and agricultural revolutions have dramatically changed our lifestyles including where we get foods and what we eat. Modern diets have moved away from a close association with historically beneficial foods and diets towards foods and diets with increased fats and contaminants and with much lower intakes of fruits and vegetables. Modern Dietary Fat Intakes in Disease Promotion focuses on the scientific evidence that define such risks in modern diets with the consequences of increased illness, cancer and disease. There is also an emphasis on methods to reverse negative components of modern diets for health improvement. The volume is divided into six sections. The first section focuses on the behavioral aspects of eating and is followed by sections on fats, obesity and cardiovascular disease and fats and cholesterol. The fourth section contains novel chapters on the potential for contaminants in fats and oils to increase risk of illnesses. The fifth section examines fat induced disease and ill-health. The sixth section looks at dietary and pharmaceutical approaches to modify fat-induced disease and ill-health. Each section contains chapters that address treatment options as well as prevention strategies. Modern Dietary Fat Intakes in Disease Promotion provides practical, data-driven resources based upon the totality of the evidence to help the reader understand both the basics as well as treatments and preventive strategies that are involved in balancing the fats in one's diet as well as within one's body.
Mom's Big Book of Baking
by Lauren ChattmanBusy chef and mom, Lauren Chaltman's, collection of easy and flexible recipes for baking.
Moosewood Restaurant New Classics
by Moosewood CollectiveNot since their phenomenally successful Moosewood Restaurant Low-Fat Favorites has Ithaca, New York's, famed Moosewood Collective assembled such a comprehensive and appealing group of recipes -- all brand-new. Crowd-pleasing fare like Moosewood Muffins, savory risottos, satisfying main-dish salads, and two dozen one-dish meals are just some of the standout recipes in this indispensable collection of easy-to-make dishes. From breakfast to snacks, quick dinners and showstopping entreés to homey desserts, these are recipes cooks will reach for time and again.As always, Moosewood Collective's enticing, flavorful fare draws on a diversity of culinary traditions. The flavors of Asia, Africa, Europe, and the Americas make for food that is up-to-date and exciting.Complete with fascinating bits of multicultural food lore, time-saving tips, and interesting side notes gleaned from The Collective's many years as culinary pioneers, Moosewood Restaurant New Classics is an essential resource for every contemporary cook.
The Moro Cookbook
by Samantha Clark Samuel ClarkSince it was first published in 2001, Moro: The Cookbook has been one of the most talked about, praised and cherished cookbooks of its time. Sam & Sam Clark share a passion for the food of Spain, North Africa and the Eastern Mediterranean and their London restaurant, Moro, was born out of a desire to cook within these wonderful traditions and to explore exotic flavours little known in the UK. Both the recipe book and restaurant have been showered with awards, accolades and endorsements and the Clarks have built up a legion of devoted fans. In their first book, Sam and Sam have distilled the restaurant's most accomplished and delicious recipes, those that have ensured its extraordinary success. Authenticity is key and their food remains true to the origins of the dishes - heady fusions of warm spices and fiery sauces, slow-cooked earthy stews and delicate flavourings. This is a must-have book for every cook's shelves, written and designed with palpable passion and insight.
Mrs. Wilkes' Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table
by Sema WilkesIn 1943, a young and determined Sema Wilkes took over a nondescript turn-of-the-century boardinghouse on a sun-dappled brick street in historic downtown Savannah. Her goal was modest: to make a living by offering comfortable lodging and Southern home cooking served family style in the downstairs dining room. Mrs. Wilkes' reputation was strong and business was brisk from the beginning, but it was the coverage in Esquire and the New York Times, and even a profile on David Brinkley's evening news that brought Southern-food lovers from all over the world to her doorstep. Sema is now 95 years old, and four generations of Wilkeses help her keep the tables laden with platters of her legendary fried chicken, pork ribs, and biscuits, while friends and strangers pass bowls brimming with her sublime butterbeans, collard greens, mashed sweet potatoes, and banana pudding. The line snakes out the front door and down the street, where along with the locals and visitors, it's not uncommon to find Jimmy Carter or Roy Blount Jr. among other familiar faces waiting for their turn at Mrs. Wilkes' table. With over 300 recipes and culinary historian John T. Edge's colorful telling of Mrs. Wilkes' contribution to Savannah and Southern cuisine, this rich volume is a tribute to a way of cooking--and eating-- that must not be forgotten. * Recipient of Southern Living's Reader's Choice Award 2000.* Mrs. Wilkes won the 1999 James Beard "America's Regional Classics" Award.* Mrs. Wilkes' self-published recipe book, Famous Recipes, which became the foundation for MRS. WILKES' BOARDINGHOUSE COOKBOOK, has sold over 250,000 copies.* Illustrated throughout with over 50 black-and-white photographs from Mrs. Wilkes' Boardinghouse and 25 color photos of her classic recipes. From the Hardcover edition.
Mustards Grill Napa Valley Cookbook
by Laurie Smith Brigid Callinan Cindy PawlcynAs anyone who has spent time in Napa Valley knows, Mustards Grill is an institution in the wine country--the friendly restaurant where locals first started going for a full plate of fabulous food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, bringing her midwestern sensibility and flair for reinventing American food to the valley. Ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. Gorgeous full-color food photography from Saveur photographer Laurie Smith. Awards2002 James Beard Award WinnerReviews"Take home some hearty American fare." --The San Jose Mercury News "Accurate views of the restaurant, its food, and its sense of fun . . . it's a feast for the eyes and the imagination." --Omaha World Herald "The recipes in MUSTARDS GRILL represent a wonderful marriage between common American foods, California produce and influences from Latin American and Asian immigrants."--New Orleans Times Picayune "The book is a perfect reflection of its author's eclectic style that melds sophistication and global inspirations with an earthy American quality."--San Francisco Chronicle "Like its namesake, the cookbook is bright and bountiful, with a touch of tongue-in-cheek flippancy." --Charleston Post & Courier"A feast for the eyes with no muss and fuss." --The Los Angeles Daily News "The book is as honest as the chef" and the "dreamy desserts . . . are the epitome of comfort."--Santa Rosa Press Democrat"Pawlcyn's casual writing style gives the reader a feel for her restaurant, and her easy-to-follow recipes are accompanied by chatty--and helpful--notes." --Minneapolis Star Tribune"[MUSTARDS GRILL is] a place that's sophisticated without being pretentious. The recipes in this cookbook are no different." --American Way"Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle." --FOOD LOVER'S GUIDE TO SAN FRANCISCO"As the first (some would say the best) in a string of successful, precedent-breaking restaurants originated by chef Cindy Pawlcyn. It changed Napa Valley and took the stuffiness out of dining by showing that Americans could be as serious about food and wine as the French, but have more fun." --Gourmet
Natural Highs: The healthy way to increase your energy, improve your mood, sharpen your mind, relax and beat stress
by Patrick Holford BSc, DipION, FBA Dr Hyla CassDo you like to relax with alcohol or cigarettes? Do you use caffeine or something stronger to give you a buzz? Do you want to be 'high' - and stay healthy? In this groundbreaking book you will discover new ways to stay happy, relaxed or 'high' using safe, natural and non-addictive substances. Patrick Holford, a leading expert on mental health and nutrition, and eminent psychiatrist and specialist in integrative medicine, Dr Hyla Cass show you how. Discover:* Natural blues busters such as St John's Wort and 5HTP to help you reduce depression and anxiety* Non-addictive ways to get an energy boot without resorting to caffeine or nicotine* Safe and effective alternatives to prescription drugs such as Prozac and Valium* How to reduce stress and anxiety naturally* Natural (and legal) alternatives to recreational drugs * Remedies and techniques to help you to reach a state of inner peace
The New American Heart Association Cookbook
by American Heart AssociationWhen the American Heart Association, the country's most-trusted authority on heart-healthy living, published the first edition of its cookbook twenty-five years ago, it could hardly have predicted that the book would become a runaway bestseller and set the standard for healthful and delicious eating. To celebrate the book's silver anniversary, the AHA has completely updated and revised this jewel of its renowned cookbook library. This latest edition is a must-have for every chef who wants tasty, good-for-you recipes in step with how we eat today. Each of the more than 600 recipes--including over 150 that are brand-new--has been kitchen-tested for high flavor and ease of preparation. Dishes such as Risotto with Broccoli and Leeks, Grilled Tuna with Pineapple-Nectarine Salsa, and Minted Cantaloupe Soup with Fresh Lime prove that healthful food doesn't have to be boring, spartan, or old-fashioned. Here you'll find recipes for the hottest trends in cooking, from wrap sandwiches and pesto to vegetarian entrées and ethnic cuisines. If you're a chef on the go, you'll appreciate the many recipes that will help you put a meal on the table in a flash--from quick-and-easy offerings and twofer recipes that let you have delicious planned-overs for later in the work week to one-dish meals and microwave recipes. The handy menus will help you mix and match recipes not only for weekday dining but also for the perfect holiday meal, party, or other special occasion. And with the AHA's suggestions, you can turn treasured family favorites into heart-healthy classics. You'll also read the latest on how what you eat can affect your health. In addition to the AHA's dietary guidelines and recommendations, you'll find discussions about the importance of fiber, folic acid, and eating a variety of foods. Each kitchen-tested recipe is accompanied by a complete nutritional breakdown, including total fat, saturated fat, cholesterol, sodium, calories, fiber, and more, so it's easy to work any of the recipes into any eating plan. The New American Heart Association Cookbook will be the basic cookbook you'll find yourself reaching for again and again. The American Heart Association is the nation's most-trusted authority on heart-healthy living and diet. Its best-selling library of cookbooks includes:American Heart Association Low-Fat, Low-Cholesterol Cookbook, Second EditionAmerican Heart Association Low-Salt CookbookAmerican Heart Association Quick & Easy CookbookAmerican Heart Association Around the World CookbookAmerican Heart Association Kids' CookbookFrom the Hardcover edition.
The New Food Lover's Companion (3rd edition)
by Sharon Tyler HerbstDefinitions of nearly 6000 food, drink and culinary terms, along with a pronunciation guide and 29 appendices covering a variety of subjects
Nigella Bites
by Nigella LawsonNigella is now not only the best and most glamorous young home cook in Britain, and a great cookery writer, she's also become a household name. Her first short series on Channel 4 had over 2 million viewers and propelled her from success into stardom. How to Eatsold spectacularly on the back of the first unheralded 5-part series. Nigella Bitesis a must-have for every viewer and all her fans. Some recipes are based on her popularVoguecolumns, others are new and different, and all are characteristic of Nigella and the ethos of the TV series - uncomplicated, original, fresh, and perfect for the way we live today. They're easy to produce after a busy day at the office, fun to linger over at weekends or to make with the kids, delectable to read about, dreamy to look at and delicious to eat. They include Late Breakfasts, Party Food, TV Dinners, Trailer Trash , Big Lunches, Indoor Picnics, and other delights. Nigella wants her readers and her viewers to enjoy eating and cooking. With her, how could anyone resist!
The No-Salt Cookbook
by David C. Anderson Thomas D. AndersonIf you suffer from high blood pressure, Meniere's Syndrome, or are simply looking to eat more healthily, The No-Salt Cookbook provides low-salt recipes that are quick, easy, and taste great. As anyone on a low-sodium diet knows, it is difficult to prepare flavorful food without salt. Authors David C. Anderson and Thomas D. Anderson help you tackle this no salt/no flavor dilemma with gusto. Providing more than 200 tasty salt-free recipes--in addition to salt-free shopping tips, information on counting milligrams, and no-salt cooking essentials--this combination cookbook/health book will help you lead a more healthy, active lifestyle without radically changing your diet. From breakfast to appetizers, entrees, and desserts, learn to prepare such wonderful dishes as: Cinnamon Raison Bread; Cold Cucumber Soup; Salmon in Basil Butter Sauce; White Wine Braised Chicken; Veal Scaloppine; The Best Brownies; and much more! With The No-Salt Cookbook, you can truly enjoy eating without asking the person next to you to "please pass the salt."
The No-Salt Cookbook: Reduce or Eliminate Salt Without Sacrificing Flavor
by David C AndersonA Simon & Schuster eBook. Simon & Schuster has a great book for every reader.
The No-Salt Cookbook
by David C. Anderson Thomas D. AndersonTips & recipes for reducing or eliminating salt without sacrificing flavor.