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Totally Eggs Cookbook
by Helene Siegel Karen GillinghamWhether you prefer your eggs scrambled, poached, or fried, this handy pocket-size cookbook has a plethora of recipes--from quiche and omelet, to salad and even pound cake. In this guide to the low cost, high-protein, and highly versatile egg, you'll find recipes such as Cajun Spiced Eggs, Spinach and Egg Garlic Toasts, Matzo Brei, and Baked Eggs with Parmesan and Basil.From the Trade Paperback edition.
Totally Lobster Cookbook
by Helene Siegel Karen GillinghamThis work contains recipes for cooking with lobsters, including lobster bisque, lobster newburg, and even lobster shepherd's pie.
Totally Nuts Cookbook
by Helene SiegelCrunch and munch your way through this pocket-size cookbook's sweet and savory nut recipes. From Almond Pillows to Currant Walnut Baguettes and Cold Peanut Noodles, these nutty creations are so delicious, even your neighborhood squirrels will want a taste! From the Trade Paperback edition.
Totally Salmon Cookbook
by Helene SiegelSalmon is considered one of the healthiest foods available because it's an amazing source for high-quality protein, vitamins, and vital omega-3 fats. Now, with the Totally Salmon Cookbook, you can cast a line into salmon cooking with salmon steaks, filets, collars, smoked salmon, and more. This handy pocket-size cookbook is packed with delicious recipes, such as Grilled Salmon with Mustard Vinaigrette, Asian Barbecued Salmon Steaks, and Warm Salmon and Asparagus Salad.From the Trade Paperback edition.
Totally Shrimp Cookbook
by Helene SiegelCooking shrimp? Don't worry, shrimp cocktail is only the tip of the iceberg when it comes to shrimp-based meals. Bursting with scrumptious recipes such as Steamed Shrimp Dumplings, Lime-and-Chile Barbecued Shrimp, and Marinated Shrimp and Fennel Salad, this pocket-size cookbook will make you see this little food in a big new way.From the Trade Paperback edition.
Totally Steak Cookbook
by Helene SiegelThere are few foods as satisfying as an excellent steak. With this handy pocket-size cookbook, you'll discover the secrets to cooking the perfect steak in mouth-watering recipes such as Seared Sirloin, Blue Cheese, and Walnut Salad; Beef Satay; Rosemary Beef Skewers; and Steak au Poivre.
U.S.A. Cookbook
by Sheila LukinsAfter traveling across the country for three years, Sheila Lukins, the co-author of The Silver Palate cookbooks and The New Basics Cookbook and author of All Around the World Cookbook, set to work tasting, interpreting, and making magic in over 600 recipes. Here are Mashed Yukon Golds, a Stovetop Clambake, Vegetable Jambalaya, Bing Cherry Chutney, Peachy Keen Pie. Quesadillas with duck and caramelized onions, a burger stuffed with Maytag blue cheese, gazpacho made with both fresh and roasted vegetables, crab cakes sumptuous with lobster meat, orange zest, and mace. It's a star-spangled celebration.
Wake up and Cook: Kitchen Buddhism in Words and Recipes
by Tricycle MagazineThe editors of Tricycle, a magazine of Buddhism in America, offer a collection of anecdotes, blessings, meditations, and recipes illustrating the Buddhist philosophy of food, which views cooking as a spiritual endeavor.
The Weigh Down Diet
by Gwen ShamblinYou can now join the thousands who have discovered a liberating new weight control plan and are turning to God to take away the desire to overeat. The Weigh Down Workshop, a remarkable program which already has thousands of support groups across the country and has gained national attention in media from "A Current Affair" toWoman's Day, is now available as a book. What makes this ground-breaking approach to weight loss so unique is that participants can eat any kind of food-including fats and sweets--and be able to stop in the middle of a candy bar when their stomachs are full. People who have known no end to fullness and who have no control over their late-night binges have learned through the Weigh Down Method that God can remove the seemingly irresistible pull of the pantry and drive-thru restaurants. With this approach, participants can reduce the volume of food they want to one-third of what it used to be and yet still eat with fulfilled satisfaction. Yet this is not a diet like others you've seen. Dieting only increases chewing whereas with the Weigh Down approach, you will chew less food, but more importantly, with God's help-want less food. Quite simply, this approach equals weight loss. Weigh Downgives back hope; hope to dieters who will learn that they are not a failure. Stop torturing yourself. God did not put chocolate or lasagna on earth to torture us--but rather for our enjoyment! Hallelujah!
Weight Watchers Coach Approach: How to Motivate the "Thin" You
by Weight Watchers InternationalInside you'll find: Thought-provoking quizzes and questions to help you better understand your behaviors toward weight loss, food, and fitness; Sound information on the latest advances in obesity research, nutrition, and exercise; Clear, doable advice on how to reorganize your eating and exercise habits; Up-to-the-minute information on weight loss drugs; Help in creating and maintaining a healthy body image so you'll be more comfortable, no matter what your size; Tips on developing a sense of style when your body is a work in progress; Advice on how to give your kitchen a makeover, the right tools for healthy cooking, and how to navigate the supermarket safely; Insight on how American eating habits went from sparse to supersized. Easy recipes--75 in all--that follow Weight Watchers Winning Points Weight Loss Plan, include points, are no fuss to prepare, and taste truly fabulous PLUS, a ten-week diary for you to chart your goals, exercise, and eating habits.
Weight Watchers Cook Quick Cook Healthy
by Oxmoor HouseSet Up Your Kitchen for Speed. 1. When you store kitchen equipment and ingredients where you use them and in the same place every time, you won't lose time searching for what you need. Keep potholders, wooden spoons, pots, pans, and baking sheets as close to the oven and range as possible. Store flour, spices, mixing bowls, an electric mixer, rubber spatulas, and measuring cups and spoons near where you mix. The best place for a cutting board and knives is near the sink. 2. Use Low-Fat Convenience Foods. Low-fat and nonfat products have improved in flavor and texture over the past few years. Our staff recommends all of the following: low-fat and nonfat cream cheese, sour cream, and shredded cheeses; Italian- style, Mexican-style, or roasted garlic- flavored canned tomatoes; low-fat spaghetti sauces; and flavored couscous or rice mixes. 3. Buy Food Prepped for Use. You'll get a jump start on any meal when you use shredded cabbage, packaged cut vegetables, cut vegetables from the salad bar, prewashed spinach, precooked pasta, parboiled rice, shredded cheese, chicken strips or cubes, and trimmed and boned meat. You'll pay a bit extra for these convenience items, but it's worth it when you need to cook in a hurry.
Weimar Institute's NEWSTART® Lifestyle Cookbook: More Than 260 Heart-Healthy Recipes Featuring Whole Plant Foods
by Sally J. Christenson Frances De VriesMORE THAN 260 HEART-HEALTHY RECIPES FEATURING WHOLE PLANT, FOODS
What's for Dinner: Over 200 Delicious Recipes That Work Every Time
by Maryana VollstedtIt's a scene repeated every evening in thousands of homes across the country: the door slams, and a voice cries out, "What's for dinner?" Maybe it's your kids, maybe it's your wife, it could even be your friends. Now you'll never be stuck for an answer. From the author of Chronicle Books' popular Pacific Fresh comes this all-purpose, everyday cookbook for the busy cook who expects good results with a minimum of time and effort. Easy-to-follow and healthy, the recipes include tips for menu planning and call for ingredients that are readily available, affordable, and fresh. What's for Dinner? is real food for real people, sure to become a household favorite.
The Whole Food Bible: How to Select & Prepare Safe, Healthful Foods
by Christopher S. KilhamFor people concerned with the quality and integrity of the food they eat and who want to take the guesswork out of shopping, The Whole Food Bible provides a ready source of up-to-date information on all varieties of foods. The author details the latest findings on such topics as food irradiation, pesticides, and chemical food additives, enabling consumers to minimize their exposure to the hazards existing in many foods today. The author also provides extensive information on diet and nutrition and the benefits of eating foods that are organically grown and minimally refined. • New edition of the best-seller. • First published by Addison-Wesley in 1991, with more than 35,000 copies sold. • A handy guide for both the experienced and beginning cook. • More than 100 simple, healthy, and delicious recipes and a large assortment of tips on how to select and prepare delicious whole foods.
The Yo-Yo Diet Syndrome: How To Heal And Stabilize Your Appetite And Weight
by Doreen VirtueHow wonderful would it feel to be able to break free from the pattern of yo-yo dieting forever? Recent research suggests that 95 percent of dieters fail to keep the weight off and continually lose pounds on countless occasions but end up putting it (and more) back on, overeat due to stress, depression, boredom, and fatigue, and constantly crave, or binge on, fat- and calorie-laden food. In this revised edition of her landmark book, Doreen Virtue shows you how you can keep the extra weight off—permanently! She presents a wealth of practical information that shows you how to heal your appetite and dieting issues, from the inside out. This book is a must if you want to address the psychological, spiritual, and physiological causes of weight gain, and desire a simple and realistic method for shedding those excess pounds—for good!
1,000 Vegetarian Recipes (1,000 Recipes #10)
by Carol GellesJulia Child Cookbook Award and James Beard Award winner. &“Actually several cookbooks in one, this encyclopedic volume has it all.&”—New York Daily News Get enough recipes to fill 5 cookbooks in one comprehensive volume! 216 Side Dishes 61 Breads 70 Breakfasts, Brunches, and Lunches 91 Appetizers 137 Salads 152 Main Dishes And Much, Much More! Carol Gelles, one of the best-known authorities on the subject, offers hundreds of appetizers, entrees, soups, salads, and more, proving that vegetarian cuisine is anything but boring. The flavor combinations are limitless, drawing on the ingredients and spices from every international cuisine. Discussions of vegetables, grains, beans, and soy foods are interspersed throughout the recipes, making the book easy enough for beginners to follow. And every recipe is coded as lacto-vegetarian (some dairy products), ovo-vegetarian (some egg products), or vegan (made without dairy or meat products). &“Addressing the needs of the beginner, the part-timer, and the fully committed vegetarian, this cookbook is a must-have.&”—Cooking Light Magazine &“Good basics for the aspiring vegetarian, innovative recipes that will appeal to long-time ardent vegetarians, and plenty for everyone in between.&”—New York Daily News &“The best things about the book are the diversity of recipes and the book&’s awesome organizational scheme. It includes every major course in American cuisine from the appetizer to the dessert. Gelles also makes a point to include many different ethnic foods . . . excellent for the beginning vegetarian chef.&”—The Veggie Space
365 More Ways to Cook Chicken
by Melanie BarnardHere's the book chicken lovers everywhere have been waiting for: the companion volume to the bestselling 365 Ways to Cook Chicken. You can't have too many ways to prepare America's favorite bird, especially when the recipes are all brand-new -- with less fat, the latest ingredients and the most sensational flavors. Best of all, the recipes are quicker and easier than ever.In 365 More Ways to Cook Chicken, you'll find a dish for every occasion and every taste. There are American classics, such as Finger-Lickin' Barbecued Chicken and Old-Fashioned Chicken Pot Pie and international specialties, such as Chicken Cacciatore and Basque Chicken with Tomatoes and Olives. There are chicken snacks, sandwiches, stews, roasts, barbecues and, of course, separate chapters for those perennial chicken favorites: salads (Grilled Chicken Taco Salad, and Caribbean Chicken Salad) and soups (Thai Chicken and Lemongrass Soup, and Sicilian Chicken Soup with Escarole and Pastina). Steamed Moroccan Chicken and Grilled Chicken Fra Diavolo are samples from the "Light and Lean" chapter, which, along with sections on one-pot chicken dishes and especially fast and easy recipes, make this collection invaluable.
All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
by Stephen MennellIncluding pictures, anecdotes and recipes from an enormous range of sources, this volume presents an innovative history of cooking and eating in England and France, aiming to demonstrate that the cuisines of these two countries have been closely entwined for over a millennium. The book won the 1986 International Grand Prix for Gastronomic Literature.
Appetites: On the Search for True Nourishment
by Geneen RothExplores the process of questioning what was at the core of the author's own life, her ultimate return to good health, and the new and unexpected ways she found to nourish herself and those she has loved and worked with. Looks into women's friendships and what happens when they change; the longing for success and affirmation for one's work; the conflicting emotions a woman can have when she considers whether or not to have a child; the longing for a safe place to live and build toward the future. "A story of friends and women with whom the author has worked as they've questioned the meaning of success, thinness, friendship, and fulfillment. "
The Apple Pie Tree
by Zoe HallWe have a special tree in our yard -- an apple pie tree!Colorful collage illustrations follow each season as an apple tree grows leaves, fragrant blossoms, and tiny green apples. Soon the fruit is big, red, and ready to be picked. It's time to make an apple pie! Here is a celebration of apples and how things grow -- sure to delight young readers all year long.
The Bakers of Paris and the Bread Question: 1700-1775
by Steven Laurence KaplanIn preindustrial Europe, dependence on grain shaped every phase of life from economic development to spiritual expression, and the problem of subsistence dominated the everyday order of things in a merciless and unremitting way. Steven Laurence Kaplan's The Bakers of Paris and the Bread Question, 1700-1775 focuses on the production and distribution of France's most important commodity in the sprawling urban center of eighteenth-century Paris where provisioning needs were most acutely felt and most difficult to satisfy. Kaplan shows how the relentless demand for bread constructed the pattern of daily life in Paris as decisively and subtly as elaborate protocol governed the social life at Versailles. Despite the overpowering salience of bread in public and private life, Kaplan's is the first inquiry into the ways bread exercised its vast and significant empire. Bread framed dreams as well as nightmares. It was the staff of life, the medium of communion, a topic of common discourse, and a mark of tradition as well as transcendence. In his exploration of bread's materiality and cultural meaning, Kaplan looks at bread's fashioning of identity and examines the conditions of supply and demand in the marketplace. He also sets forth a complete history of the bakers and their guild, and unmasks the methods used by the authorities in their efforts to regulate trade. Because the bakers and their bread were central to Parisian daily life, Kaplan's study is also a comprehensive meditation on an entire society, its government, and its capacity to endure. Long-awaited by French history scholars, The Bakers of Paris and the Bread Question, 1700-1775 is a landmark in eighteenth-century historiography, a book that deeply contextualizes, and thus enriches our understanding of one of the most important eras in European history.
Beyond Pritikin: A Total Nutrition Program for Rapid Weight Loss, Longevity, and Good Health
by Ann Louise GittlemanAugmenting her previous studies with cutting edge dietary discoveries, a former nutritionist for the USDA's WIC program reveals such findings as margarine is not better than butter.
A Bibliography on Grapes, Wines, Other Alcoholic Beverages, and Temperance: Works Published in the United States Before 1901 (UC Publications in Catalogs and Bibliographies #12)
by M. A. Amerine Axel E. BorgThis title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1996.
Bottled Poetry: Napa Winemaking from Prohibition to the Modern Era
by James T. LapsleyCalifornia's Napa Valley is one of the world's premier wine regions today, but this has not always been true. James T. Lapsley's entertaining history explains how a collective vision of excellence among winemakers and a keen sense of promotion transformed the region and its wines following the repeal of Prohibition. Focusing on the formative years of Napa's fine winemaking, 1934 to 1967, Lapsley concludes with a chapter on the wine boom of the 1970s, placing it in a social context and explaining the role of Napa vineyards in the beverage's growing popularity. Names familiar to wine drinkers appear throughout these pages—Beaulieu, Beringer, Charles Krug, Christian Brothers, Inglenook, Louis Martini—and the colorful stories behind the names give this book a personal dimension. As strong-willed, competitive winemakers found ways to work cooperatively, both in sharing knowledge and technology and in promoting their region, the result was an unprecedented improvement in wine quality that brought with it a new reputation for the Napa Valley. In The Silverado Squatters, Robert Louis Stevenson refers to wine as "bottled poetry," and although Stevenson's reference was to the elite vineyards of France, his words are appropriate for Napa wines today. Their success, as Lapsley makes clear, is due to much more than the beneficence of sun and soil. Craft, vision, and determination have played a part too, and for that, wine drinkers the world over are grateful. This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1996.
The Boy Who Ate Fear Street (Ghosts of Fear Street #11)
by R. L. StineHe eats on and on... Sam used to be a picky eater. He hated trying new foods. Not anymore. Now he eats everything he sees... Everything. Could it be because of the spice Aunt Sylvie put in his macaroni and cheese? He has to find out -- soon. Or he'll guzzle up his house and friends on Fear Street.