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Pizza
by Bruce Weinstein Mark ScarbroughPizza lovers, rejoice! Bestselling cookbook authors Bruce Weinstein and Mark Scarbrough are back with an exciting new collection of ninety classic, international, and modern recipes for everyone's favorite food. Finally, here's a book that lets you have it both ways-on the grill and in the oven. Bake a pie tonight for that traditional pizza-parlor taste or grill one this weekend on the deck or patio, and you'll discover what home chefs across the country are realizing: the grill is a great way to get a hot pie on the table. Bruce and Mark adapt their recipes so that you can use a homemade dough, a store-bought one, or even a prebaked crust. With recipes for three sauces and eight crusts, Pizza makes America's favorite food easier and more fun than ever. From the well loved to the adventurous, Pizza is full of Bruce and Mark's foolproof recipes that are sure to please every palate. There's something for everyone: classic pies like the cheese-laden Pizza Margherita and the Four Seasons Pizza, international pies revamped for the American kitchen like the Armenian Lamejun Pizza and the Alsatian Tarte FlambÉ, light salad pies like the BLT Pizza, and modern twists on old favorites. Try a Philly Cheesesteak Pizza or a Pot Pie Pizza, modeled on those American comfort-food classics. Pizza also offers ten recipes for Chicago-style deep-dish pies and a host of fun appetizer pies, making pizza perfect for every occasion.
Real Food Has Curves: How to Get Off Processed Food, Lose Weight, and Love What You Eat
by Bruce Weinstein Mark ScarbroughCURVE YOUR APPETITE. Dumping the fake stuff and relishing real food will make you feel better, help you drop pounds, and most importantly, take all the fear out of what you eat. Does that sound too good to be true? It isn't--despite the fact that lately we've given up ripe vegetables for the canned stuff; tossed out sweet, tart orange juice for pasteurized concentrate; traded fresh fish for boil-in-a-bag dinners; and replaced real desserts with supersweet snacks that make us feel ridiculously overfed but definitely disappointed. The result? Most of us are overweight or obese--or heading that way; more and more of us suffer from diabetes, clogged arteries, and even bad knees. We eat too much of the fake stuff, yet we're still hungry. And not satisfied. Who hasn't tried to change all that? Who hasn't walked into a supermarket and thought, I'm going to eat better from now on? So you load your cart with whole-grain crackers, fish fillets, and asparagus. Sure, you have a few barely satisfying meals before you think, Hey, life's too short for this! And soon enough, you're back to square one. For real change, you need a real plan. It's in your hands. Real Food Has Curves is a fun and ultimately rewarding seven-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory. And yes, scrumptious, too. In these simple steps--each with its own easy, delicious recipes--you'll learn to become a better shopper, savor your meals, and eat your way to a better you. Yes, you'll drop pounds. But you won't be counting calories. Instead, you'll learn to celebrate the abundance all around. It's time to realize that food is not the enemy but a life-sustaining gift. It's time to get off the processed and packaged merry-go-round. It's time to be satisfied, nourished, thinner, and above all, happier. It's time for real food.Shape your waist, rediscover real food, and find new pleasure in every meal as Bruce Weinstein and Mark Scarbrough teach you how to:* Eat to be satisfied* Recognize the fake and kick it to the curb* Learn to relish the big flavors you'd forgotten* Get healthier and thinner * Save money and time in your food budget* Decode the lies of deprivation diets* Relish every minute, every bite, and all of lifeREAL FOOD. REAL CHANGE. REAL EASY.
The Ultimate Peanut Butter Book
by Bruce Weinstein Mark ScarbroughPeanut butter makes everything better. Think about it: Peanut Butter Chocolate Chip Cookies. Cold Peanut Noodles. Peanut Butter Fudge. Still not convinced? Try Peanut Butter Waffles, Pad Thai, or Chocolate Cupcakes with Peanut Butter Centers. In The Ultimate Peanut Butter Book, the tenth addition to their Ultimate series, Bruce Weinstein and Mark Scarbrough offer up hundreds of recipes and variations for America's favorite spread. From comforting Peanut Butter Sticky Buns to decadent Peanut Butter Cheesecake to outrageous Elvis Spread (peanut butter, bacon, and bananas), The Ultimate Peanut Butter Book takes Peanut butter way beyond the same old PB&J.
Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company
by Bruce Weinstein Mark ScarbroughIf you're inclined to throw a dinner party, you probably do what most folks do: you make a few sides and maybe a salad, ask someone to bring dessert, and put a hunk of meat in the middle of the table, like the roast beast in The Grinch. But what about vegetables? Living in a meat-centric world, most of us simply don't know how to cobble together a series of vegetarian dishes that work together to create a perfect dinner party. Why? Because vegetarian cooking for dinner parties is not part of the American culinary lexicon, until now.Here, critically-acclaimed, food writers (and omnivores) Bruce Weinstein and Mark Scarbrough take the reader by the hand and teach them not only how to make extraordinarily delicious and modern vegetarian and vegan dishes that everyone will love—everything from sweet pea samosas to warm vegan donuts, stews, braises, pastas, and more—they show readers how to actually build dinner parties starting with flavors, seasonality and availability, and even time and skill. Each recipe in Vegetarian Dinner Parties, which can certainly stand on its own, will be complemented by a wine or drink matching, and instructions for how to place the finished dish in the choreography of a 3-course dinner party.
Goat: Meat, Milk, Cheese
by Bruce Weinstein Mark Scarbrough Marcus NilssonA “delightful” cookbook that “breaks new culinary ground” with recipes using goat meat, goat cheese, goat milk, and more (David Leite, author of The New Portuguese Table). From high-end restaurants to street food carts coast-to-coast, goat meat and dairy products are being embraced across the country as the next big thing. With its excellent flavor, wide-ranging versatility, and numerous health benefits, goat meat, milk, and cheese are a new frontier for home cooks. Goat is the world’s primary meat—upwards of seventy percent of the red meat eaten around the world—and this is the first goat-oriented cookbook designed for United States readers. Goat is a no-holds-barred goatapedia, laugh-out-loud cooking class, cheesemaking workshop, and dairy-milking expedition all in one. With recipes such as Pan-Roasted Chops with Blackberries and Sage, Meatballs with Artichokes and Fennel, and Chocolate-Dipped Goat Cheese Balls, this book is sure to become the standard cook’s resource for this new frontier. “Awesome recipes and gorgeous photography.” —Claire Robinson, Food Network host and author of 5 Ingredient Fix
Be Healthier Now: 100 Simple Ways to Become Instantly Healthier (Be Better Now)
by Jacob Sager WeinsteinHealth is not the exclusive domain of the bronzed and the buff. Whatever shape you’re in, you can be healthier than you are today, without making it your full-time job. Be Healthier Now is a collection of 100 things you can do this very moment to lead a healthier life. It includes tips on healthy eating and exercise, but it doesn’t stop there. Remember the why of being healthy; treat happiness as a medical necessity; and work less to live longer. With a life-changing tip on every page, you can flip anywhere in this instant, browsable book to learn something new. Plus, turn your favorite tips into lifelong habits with the daily and weekly habit trackers included. Backed by the latest scientific research and vetted by a medical doctor, Jacob Sager Weinstein provides a holistic program for creating a healthier life by focusing on five key aspects: Think Healthy, Act Healthy, Move Healthy, Eat Healthy, and Healthy All Over.
A Cup of Comfort Cookbook
by Jay WeinsteinEach Cup of Comfort book features over 50 exceptional stories of ordinary people who have overcome great obstacles, persevered through thick and through thin, and found the power to control their own destinies. Readers will laugh and cry out loud as they share in the many moving experiences detailed within these pages.
A Cup of Comfort Cookbook: Favorite Comfort Foods to Warm Your Heart and Lift Your Spirit
by Jay WeinsteinEach Cup of Comfort book features over 50 exceptional stories of ordinary people who have overcome great obstacles, persevered through thick and through thin, and found the power to control their own destinies. Readers will laugh and cry out loud as they share in the many moving experiences detailed within these pages.
The Ethical Gourmet: How to Enjoy Great Food That Is Humanely Raised, Sustainable, Nonendangered and That Replenishes the Earth
by Jay WeinsteinMore and more of us want to ensure that what we eat doesn't deplete resources, cause animal or human suffering, or lead to pollution. And, at the same time, we also want delicious food! If you are concerned about the environment, but unsure how to make a difference, here is a handbook for finding and cooking environmentally friendly and ethically produced foods. Chef and environmentalist Jay Weinstein has written the bible for those who care about both the well-being of the world and flavorful food. He informs us: * When organics really matter * Where to source humanely-raised meats and other ethically produced foods * How to make choices with a clean conscience when dining out. He also explores subjects ranging from genetically modified foods to being savvy about farmed fish, and why to avoid disposable wooden chopsticks and bottled water. By providing 100 healthy, sophisticated, and mouthwatering recipes, Jay Weinstein ensures that our ethical impulses are well rewarded. Dishes like Manchego-Potato Tacos with Pickled Jalapeños, Zucchini Spaghetti with Garlicky Clams and Grilled Bluefish, Pumpkin Basmati Rice Pilaf, and Coco-Vegetable Rice with Tamarind Chicken Skewers feature creative ways to use eco-friendly vegetables and legumes, sustainable seafood, and humanely raised animals.
The Everything Easy Vegetarian Cookbook
by Jay WeinsteinHundreds of healthy, everyday meals! The Everything Easy Vegetarian Cookbook makes preparing delicious everyday vegetarian meals quick and simple. This comprehensive cookbook has it all: recipes for hectic weeknights, make-ahead slow cooker meals, impressive but easy company dinners, and indulgent desserts. Whether you're a brand-new vegetarian, a seasoned veteran, or a health-conscious cook looking for a Meatless Monday meal, you'll find hundreds of satisfying and healthy dishes, like: Mini Goat Cheese Pizzas Tuscan White Bean Soup Black Bean Burritos Spinach and Feta Pie Ratatouille Quick Pasta Pesto Roasted Vegetable Frittata Tropical Cheesecake Complete with an array of vegan options and substitutions, this versatile cookbook has everything you need to create healthy meatless meals--without spending the day in the kitchen!
The Everything Easy Vegetarian Cookbook: Includes Mushroom Bruschetta, Curried New Potato Salad, Pumpkin-Ale Soup, Zucchini Ragout, Berry-Streusel Tart...and Hundreds More!
by Jay WeinsteinHundreds of healthy, everyday meals!The Everything Easy Vegetarian Cookbook makes preparing delicious everyday vegetarian meals quick and simple. This comprehensive cookbook has it all: recipes for hectic weeknights, make-ahead slow cooker meals, impressive but easy company dinners, and indulgent desserts.Whether you're a brand-new vegetarian, a seasoned veteran, or a health-conscious cook looking for a Meatless Monday meal, you'll find hundreds of satisfying and healthy dishes, like:Mini Goat Cheese PizzasTuscan White Bean SoupBlack Bean BurritosSpinach and Feta PieRatatouilleQuick Pasta PestoRoasted Vegetable FrittataTropical Cheesecake Complete with an array of vegan options and substitutions, this versatile cookbook has everything you need to create healthy meatless meals--without spending the day in the kitchen!
The Everything Vegetarian Cookbook: 300 Healthy Recipes Everyone Will Enjoy
by Jay WeinsteinFrom mushroom-stuffed tomatoes to roasted butternut squash, The Everything Vegetarian Cookbook by renowned chef and radio personality Jay Weinstein, makes preparing delicious vegetarian meals easier than ever before. In this comprehensive, all-purpose cookbook, Mr. Weinstein provides you with simple instructions to create a variety of savory vegetarian meals--whether you are on an ovo-lacto, macrobiotic, or vegan diet, or are someone who simply wants to reduce meat intake. The Everything Vegetarian Cookbook not only gives you options for meat substitutes, it also helps you ensure that you're getting the proper nutrients and protein while on a vegetarian diet. Whether you want to cook a one-course dinner for the family or an elaborate feast for special guests, this book can satisfy even the heartiest appetite.
A Cup of Comfort Cookbook: Favorite Comfort Foods to Warm Your Heart and Lift Your Spirit
by Jay Weinstein Colleen SellNearly 200 recipes fill the pages of this companion cookbook to the popular "A Cup of Comfort" series of books. Readers are sure to delight in discovering the rich stories, histories, and traditions surrounding such delicious dishes as Apple Brown Betty and Grandma Vee's Meatballs and Gravy.
Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen
by Norman WeinsteinAs the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives. Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere. Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques.
The Stress Effect
by Richard Weinstein"The Stress Effect" helps readers understand the connection between their chronic stress and illness and provides effective programs for correcting imbalances caused by stress and inflammation. Long-term stress can lead to numerous health problems, including intestinal inflammation, which only exacerbates the situation. Additionally, seemingly harmless painkillers - nonsteroidal anti-inflammatory drugs (NSAIDs), which initially counter inflammation, can actually over the long-term destroy the intestinal tract's mucous lining, promoting intestinal inflammation and leading to ill health. "The Stress Effect" provides suggestions for managing psychological stress, a common-sense diet that promotes balance, recommendations for natural supplements that can relieve pain without promoting intestinal inflammation, and a resource guide that directs the reader to doctors who are familiar with the range of therapies recommended.USA
Sweet Celebrations: The Art of Decorating Beautiful Cakes
by Sylvia WeinstockInSweet Celebrationsthe womanInStylecalled "New York's reigning cake diva" shares her recipes, designs, techniques, and tips in a gloriously illustrated book. Bon Appétitcalled master baker and decorator Weinstock "the Leonardo da Vinci of wedding cakes," and her stunningly original creations have graced the celebrations of Oprah Winfrey, Ted Turner, and Whitney Houston. Her repertoire includes not just grand, romantic, floral wedding cakes but cakes appropriate forallof life's festive moments. Now she shares her expertise with bakers who want the perfect cake to commemorate that very special occasion. Sweet Celebrationsincludes cakes for birthdays, anniversaries, bon voyage send-offs, victory parties, and more. Graded according to difficulty, there are cakes for the beginning as well as the experienced decorator. Present your favorite graduate with a richly bound pile of books, welcome a newborn with a delectable stack of pastel-colored blocks, or serve the charming cottage cake at a housewarming. Each of the featured twenty-four cakes is shown in full color, with complete step-by-step instructions for baking, assembling, and decorating. In addition there are many inspiring photographs of the fabulous cakes Weinstock has created for clients around the world. The book provides recipes for cakes, frostings, and fillings, as well as detailed illustrated instructions on decorating techniques. Sweet Celebrationsis a must-have volume for home and professional bakers who want to make and serve cakes that taste as good as they look.
Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More (Guides To Good Eating Ser.)
by Ari WeinzweigHailed by the New York Times, Esquire, and the Atlantic Monthly as one of the best delicatessens in the country, Zingerman's is a trusted source for superior ingredients -- and an equally dependable supplier of reliable information about food. Now, Ari Weinzweig, the founder of Zingerman's, shares two decades of knowledge gained in his pursuit of the world's finest food products. In this fascinating resource guide, he tells you everything you need to know about how to choose top-quality basics that can transform every meal from ordinary to memorable: oils, vinegars, and olives; bread, pasta, and rice; cheeses and cured meats; seasonings like salt, pepper, and saffron; vanilla, chocolate, and tea. How do you tell the difference between a great aged balsamic vinegar and a caramel-flavored impostor? How do you select an extraordinary olive oil from the bewildering array of bottles on the grocery shelf? Which Italian rice makes the creamiest risotto (and what are the tricks to making a terrific one)? Is there a difference between traditionally made pastas and commercial brands? How do English and American Cheddars compare? How do you make sense of the thousands of teas in the world to find one you love? What should you look for on the label of a good chocolate? In Zingerman's Guide to Good Eating, Ari Weinzweig provides the answers -- and includes approximately 100 recipes, many collected from artisan food makers, from Miguel's Mother's Macaroni to "LEO" (lox, eggs, and onions) to Funky, Chunky Dark Chocolate Cookies. This book is not only an indispensable guide to pantry essentials, it's an enthralling read. You'll visit artisan food producers, learn fascinating facts, find sources for the best brands and food suppliers, and get valuable advice that will change the way you cook forever.
Joanne Weir's More Cooking in the Wine Country
by Joanne Weir"Somehow, we all must eat. we can make indifferent meals, with little connection to where the food comes from. Or we can make meals that are cooked in harmony with the earth and with the seasons, and which are a recurring source of renewal, satisfaction, and celebration. The wine country just seems to require this kind of cooking, and that is part of why I love it." -- From the Foreword Northern California is on the same latitude as many of the countries of the Mediterranean, and award-winning chef Joanne Weir's cooking embodies the vivid flavors of that region. In this book, Weir shares 150 new recipes from the second season of her acclaimed public television series, Weir Cooking in the Wine Country, presented with all the warmth, enthusiasm, skill, and flair that has made her a household name. Weir's style of cooking and serving changes throughout the year, celebrating the bounty of the field, the orchard, the pasture, the river, and the sea with simple, boldly flavored dishes inspired by the freshest ingredients of the season. Enhanced by more than 45 color and black-and- white photographs, this spectacular volume explores the vivid and varied tastes of California with a feast of Mediterranean dishes that are certain to delight you with their exceptional flavors. From starters to desserts, Weir has created a bounty of delectable recipes, expertly explained. A first course of Grilled Bread with Fava Beans and Escarole or Endive with Gorgonzola, Caramelized Onions, and Fig Jam brings friends and family to the table. Creamy Fennel Soup chases the autumn chill, while Roasted Yellow Pepper, Corn, and Tomato Soup is the essence of late summer. Try the Stone Fruit Summer Salad when peaches and plums are at their juicy best, and the True Blue Salad on a cool evening. Main courses are deeply flavored: Chicken Rolled with Fontina, Prosciutto, and Sage; Braised Leg of Lamb with Artichokes, with Lemon and Garlic-Roasted Potatoes; Moroccan Spice-Dusted Salmon with Lemon Mint Yogurt. Tempting options for dessert include Double Chocolate Custard, Summer Cherry and Apricot Galette with Kirsch Cream, Upside-Down Pear Gingerbread, Polenta Shortbread, and Ginger Ice Cream with Chocolate-Covered Almonds. There are also suggestions for the right wine to pair with each dish. No matter where you make your home, you can bring the pleasures of the wine country to your table.
Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food (Sunset)
by Joanne WeirFrom the beloved host and producer of PBS series Joanne Weir's Cooking Confidence and Joanne Weir Gets Fresh."Joanne's infectious enthusiasm...draws readers effortlessly into a new and beautiful relationship to food." - Alice WatersChef, cooking instructor, and PBS television host Joanne Weir has inspired legions of home cooks with her signature California-Mediterranean cuisine and warm, engaging style. In Kitchen Gypsy, the James Beard Award-winning author offers a taste of the people, places, and flavors that have inspired her throughout the years. With refreshing honesty and humor, Joanne shares the spark that led to her love of cooking, how she learned to taste and develop a palate, the meal that would forever change her life, her years working with Alice Waters at Chez Panisse during the beginning of the farm-to-table movement, and her continued travels teaching cooking classes the world over.Throughout, she offers the cherished dishes and lessons that have shaped her culinary journey, from the 140-year-old Lighting Cake recipe handed down from her great-grandmother to the luxurious Beef Roulade with Mushrooms and Garlic perfected during her Master Chef training in France, and the approachable, globally-inspired dishes, like Fried Pork Belly Tacos and Autumn Salad with Figs and Pomegranate, that have made her a favorite of home cooks. Lushly illustrated with full-color photographs, Kitchen Gypsy is both an inspirational cooking resource and an armchair read, offering recipes made to be shared and savored against the colorful backdrop of Weir's evocative writing.
Weir Cooking in the City
by Joanne Weir Penina MeiselsChef and teacher Joanne Weir brings every city to life as she takes readers and home cooks into our nation’s ethnically diverse and vibrant culinary and cultural urban landscape. The American city food scene is thriving. In urban neighborhoods across the country you can find intriguing restaurants, ethnic and farmers’ markets, and artisanal breads and cheeses. Using her adopted city of San Francisco as a guide, Joanne invites readers to search their own cities for the incredible tastes they will find there, showing them where to source top-quality ingredients and how to re-create delicious local flavors at home. With chapters on Firsts, Soups, Mains, and Desserts, Weir includes more than 125 vividly flavored, inventive recipes—from Parmesan Flan to Silver-Roasted Salmon with Sweet-Hot Relish to Double Chocolate Ice Cream with Dried Cherries—created with urban cooks in mind: those cooks with not enough time and too little space, but an appetite for creating memorable meals and social gatherings. Accompanied by wine suggestions from wine expert Tim McDonald and filled with mouth-watering photographs, Weir Cooking in the City is the ideal guide to effortless entertaining. From creating a dinner party of small plates to a simple but sophisticated post-theater meal, from bustling neighborhood markets to Joanne’s welcoming kitchen, this excursion into city cuisine will inspire home chefs everywhere to explore the unique styles and flavors of urban cooking.
Cosy: The British Art of Comfort
by Laura WeirThe language of cosy is part of the English lexicon - 'cosy up', 'cosy down', 'tea cosy', 'cosy toes'; cosy is a concept intrinsically connected to British culture; think cups of warm tea, crunchy toast, a great book, open fires, cosy clothes, wet and windy wrapped up walks, rain trickling on the window - it speaks to people who value comfort and tucking in, and never globally, have we been looking to feel more reassured. With Brexit looming, A.I developing, social media draining and a sense of community dissipating, the public are looking for permission to hunker down with those closest to them in a warm, safe and cosy environment. As the world gets bigger and more intimidating we are seeing value in the small things that make us feel good and matter to us in the UK. The Book of Cosy is a celebratory guide to living your cosiest life and Laura will decipher why it is that that the notion of cosiness is having a moment and how reconnecting with a simple, cosy life is replacing the hassle of adventure and costly material pleasures. The Book of Cosy will be a wonderful, comforting acknowledgement and antidote to feeling overwhelmed in modern life - a celebration of our quaint and quirky traditions, habits and loves, new and old and an examination of why this zeitgeist is more relevant than ever.Chapters will include: HOME & HEARTH, TEXTILES, PASTIMES, FOOD and WEATHER - with beautiful, charming line illustrations throughout.
Ice Creams, Sorbets & Gelati: The Definitive Guide
by Robin Weir Caroline WeirTwelve years after the publication oftheir previous book,the largest selling book on ICES that has ever been published, Caroline and Robin Weir return with the ultimate guide to Ice Cream, Gelato, and Sorbet. Since the first publication, over a decade of research and millions of calories have gone into this new book which has over 400 recipes covering ice creams, gelato, graniti, bombes, parfaits, instructions on making wafers, biscuits, punches, even ice creams for diabetics and vegans.This NEW book, with all areas expanded and updated, is for the beginner, the enthusiast, the cook, the expert, and the professional chef. All the recipes are written in the clearest terms in Metric, cup measurements, and Imperial weights and measures. All techniques are described in the simplest terms and all your questions are covered in this comprehensive book. There are new revelations, on the history of ice cream as well as the origin of the ice cream cone, plus dozens of new pictures and illustrations from the authors constantly expanding collection; there is also a section on both penny licks and some hilarious soda fountain lingo.There is also acomprehensive section on the physics and chemistry of all ices, as well as enough information to enable you to make almost anything into an ice. Should you want to go BIG on ice cream there is a section on equipment as well as a section on the chemistry and physics of ice cream and ices. If you have never tasted homemade ice cream, you are in for a revelation. If you have the previous book you are in for many inspired new flavors. These are not ice creams loaded with junk confectionery, these are pure unalloyed, straightforward ices, made from easily obtainable ingredients without additives.
The Delight Gluten-Free Cookbook: 150 Delicious Recipes
by Vanessa WeisbrodDelight in eating again with 150 luscious gluten-free recipes!Giving up gluten doesn’t mean you have to give up enjoying food, and gluten-free eating is about to get easier—and more delicious—than you ever thought possible. From the editor of Delight Gluten-Free magazine, this is a compendium of delectable recipes for any and every occasion. Rediscover the favorites you’ve been missing and discover new ones, including:· Sparkling Cider Apple Fritters· Prosciutto and Pineapple Stuffed-Crust Pizza· Honey BBQ Sloppy Joes with Apple Cabbage Stew· Apricot Pesto Turkey Melt Sandwich· Chocolate Chip Peanut Butter Cookie CheesecakeFeaturing allergen-free options, everyday basics, and recipes fit for holiday celebrations, The Delight Gluten-Free Cookbook will make eating fun again, and proves that gluten-free can be full of flavor!
Diabetes Weight Loss: Week by Week
by Jill WeisenbergerDiabetes Weight Loss-Week by Week guides the overweight person with diabetes through the steps to lasting weight loss, better health, and perhaps even improved blood glucose control. The reader will learn to set reasonable goals; make better choices in restaurants, the grocery store, and the kitchen; self-monitor food intake, activity, and progress; read food labels; distinguish appetite from hunger; navigate a restaurant menu or buffet; examine motivation; and more.More than 23 million adult Americans have some form of diabetes, and more than two-thirds of the adults with type 2 diabetes are significantly overweight or obese. Many of these individuals feel that controlling blood glucose and weight are conflicting goals and that they must choose one over the other. This books dispels that myth by educating the reader about the benefits of good nutrition and weight loss. Losing weight may improve blood glucose; blood pressure; cholesterol and triglyceride levels; increase mobility, comfort, and confidence; reduce the risk for heart disease; and improve overall quality of life.Many overweight people have tried unsuccessfully to lose weight one or more times. Frequently, dieters lose weight, only to regain it within months. With this book's week-by-week approach and emphasis on incremental changes, the reader will increasingly gain the knowledge, skills, and confidence required for permanent change. Throughout the book, readers will learn from the triumphs of others by reading their brief stories. A handful of recipes will guide the reader to making changes in the kitchen.Among many other lessons and skills, readers will:Record and review their food intakePractice setting achievable goalsIdentify the benefits and sacrifices of changing eating and physical activity routinesLearn to deal with friends and family members who sabotage lifestyle change effortsLearn to recover from dietary setbacks and indiscretionsDiscover mindful eatingIdentify filling foodsDecrease portionsIdentify and avoid trigger foods and situationsPrepare healthful foodsCreate positive, supportive situationsGradually increase physical activityAvoid hypoglycemia while losing weight
The Overworked Person's Guide to Better Nutrition
by Jill WeisenbergerThe Overworked Person's Guide to Better Nutrition offers bite-sized nutrition tips for busy people with prediabetes, heart health concerns, or those who simply want advice for their everyday food and nutrition problems. Responding to the number-one excuse she hears from clients who have trouble staying healthy - "I don't have time!" - educator and dietitian Jill Weisenberger built this busy-person's guide to nutrition and health to show that everyone feels busy, but healthy habits can fit with any schedule. To keep things quick and accessible, the book is built around 50 fun and informative tips, covering everything from resistant starches to the glycemic index. Meant to be picked up and read piecemeal, every page is packed with interesting tips designed to improve nutrition and relieve stress and guilt. Over 100 million people in the United States have prediabetes or diabetes, and nearly half of all Americans have at least one risk factor for heart disease. In chronic conditions like these, improved nutrition and weight loss can sometimes prevent, delay, or improve long-term complications. This book is filled with diet strategies for weight loss and overall better health that can help any one, on any schedule, eat and feel better.