- Table View
- List View
Murphy's Slaw (An Alaskan Diner Mystery #3)
by Elizabeth LoganWhen a local prize-winning farmer is murdered at the state fair, Charlie Cook gets called in to help investigate, but she&’s shocked to learn the victim is a friend in this latest installment in the Alaskan Diner Mysteries. Charlie Cooke loves many things, like the Bear Claw Diner, the heated steering wheel of her car, and her orange tabby cat Eggs Benedict. Something she has never loved is the state fair. So when her best friend Annie Jensen begs her for a fair day, she&’s reluctant. But Annie isn&’t the only one who wants her to spend a day among farm animals and deep fried food. A vendor has been murdered, and Trooper Graham needs his favorite part-time sleuth to dig up the truth, and Charlie is happy to oblige. The case grows personal when Charlie learns the victim is Kelly Carson, whom she and Annie were friends with in high school. If Charlie wants to find justice for Kelly, she and Annie will have to work together to weed out the killer.
Muscle for Life Fitness Journal: A 12-Month Program for Transforming Your Body and Health at Any Age (Muscle for Life)
by Michael MatthewsThe companion journal to Mike Matthews&’s acclaimed fitness bible Muscle for Life—&“a must-read for anyone at any age who wants to lose fat, build muscle, and get strong…for life&” (Mark Divine, New York Times bestselling author). In the &“meticulously researched, clearly written, and utterly practical&” (Strauss Zelnick, author of Becoming Ageless) Muscle for Life, fitness guru Mike Matthews presented the tools and science to achieve and maintain your best possible body. Muscle for Life was published as the definitive fitness guide for men and women over forty who want to build muscle, lose fat, and get healthy without having to follow fad diets or tedious workout routines. Now in the accessible and guided companion fitness journal, Mike distills the finer points of Muscle for Life into an easily digestible guided journal to help you maximize your workouts, track your progress, and make greater gains. This guided journal includes: - A full year&’s worth of beginner, intermediate, and advanced Muscle for Life strength training workouts, plus instructions for each exercise - Tips for maximizing the impact of each workout - Tools to track improvements in your performance and body composition - Weekly meal plans and space to meal prep - Detailed recordkeeping for sets, reps, and personal records And more! This fitness journal takes you by the hand and makes working out simple so you can stop puzzling over workout splits, exercise regimens, rep ranges, and the rest of it. Instead, with this journal, Matthews will coach you week by week through the entire program and show you how to get fitter, leaner, stronger faster than you ever thought possible. Whether you want to lower your cholesterol levels, reduce your risk of heart disease, eliminate aches and pains, or have the best body of your life, Mike&’s advice offers actionable takeaways for everyone and every body.
Muscle for Life: Get Lean, Strong, and Healthy at Any Age! (Muscle for Life)
by Michael MatthewsA &“must-read&” (Mark Divine, New York Times bestselling author) fitness book for men and women over forty from bestselling author and trainer Michael Matthews.Is this a workout book that can make you look and feel like you&’re twenty again in thirty days flat? Is it a fitness book full of diet and exercise &“hacks&” and &“shortcuts&” for gaining lean muscle and melting belly fat faster than a sneeze in a cyclone? Absolutely not. But is it an exercise and nutrition book that&’ll guide you on how to eat and exercise to lose pounds of fat and gain eye-catching amounts of muscle definition and strength? YES. Muscle building and fat loss after forty aren&’t nearly as complicated as you&’ve been led to believe, and Muscle for Life is the go-to, comprehensive guide for anyone looking to permanently achieve and maintain their best body. Backed by over three hundred peer-reviewed scientific studies that support the Muscle for Life system of eating and exercising, this book offers a realistic and accessible starting point. You can get a fit, lean, and strong body no matter your age or circumstances, and you can do it without following a bland diet and without living in the gym doing exhausting workouts you hate. Just pick up this comprehensive guide from &“one of the most informed, intelligent and experienced fitness gurus on the face of the planet&” (Ben Greenfield, New York Times bestselling author) and discover how you can finally be at your best for life.
Mushroom Bioactives: Bridging Food, Biotechnology, and Nanotechnology for Health and Innovation
by Tanmay SarkarIn recent years, the convergence of food science and nanotechnology has revolutionized the way bioactive compounds are extracted, delivered and utilized for therapeutic and functional purposes. This book presents an in-depth analysis of how emerging biotechnological tools enhance the bioavailability and stability of mushroom bioactives, making them more effective in health applications. Furthermore, it highlights innovations in nanotechnology, such as nanoencapsulation, to optimize the efficacy of these compounds in pharmaceuticals, nutraceuticals and functional food products. Through this comprehensive approach, the book aims to bridge the gap between traditional knowledge of mushrooms and cutting-edge technological applications, fostering novel solutions in health and nutrition. Mushroom Bioactives: Bridging Food, Biotechnology and Nanotechnology for Health and Innovation is an interdisciplinary exploration of the bioactive compounds found in mushrooms and their potential applications across food science, biotechnology and nanotechnology. This book delves into the biochemical properties of mushroom-derived bioactives, including polysaccharides, polyphenols, sterols and terpenoids, and examines their health-promoting effects such as antioxidant, anti-inflammatory, immunomodulatory and neuroprotective benefits. By integrating insights from molecular biology, bioengineering and food processing, this book aims to uncover the transformative role of mushrooms in modern scientific advancements.
Mushroom Cookbook
by Mimi BrodeurRecipes for appetizers, soups, sandwiches, side dishes, and entrees. How to select, clean, store, and prepare. Mediterranean Mushroom Bruschetta, Mushroom Vegetable Soup, Chicken Mushroom Fajitas, Penne Mushroom Vegetable Pasta.
Mushroom Magic: Biochemistry and Nutritional Value of Fungi
by Dhirendra Kumar Mohammad Javed Ansari Sheetanshu Gupta Wajid Hasan Shakuli Kashyap Sudhir MehrotraThis book presents a detailed account of mushroom biology. It covers the biochemical composition, nutritional significance, and health benefits of mushrooms. It also discusses their medicinal properties, biochemical variability, and culinary techniques for maximizing their nutritional value.The subject matter in this book also discusses: Impact of Cooking and Processing on Mushroom Nutrient Retention Vitamins and Minerals in Mushrooms: A Nutritional Treasure Chitin and Chitosan in Mushrooms: Bioactivity and Applications Allergenic and Toxic Compounds in Mushrooms: Biochemical Identification and Implications Edible and Wild Medicinal Mushrooms: Comparative Biochemical Profiles Print edition not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan or Bhutan)
Mushrooming with Confidence: A Guide to Collecting Edible and Tasty Mushrooms
by Alexander SchwabPicking mushrooms in the woods on a sunny day can be fun for the whole family . . . but only if you do it safely! There are thousands of different species of fungi, so it can be hard to tell which are edible and which are poisonous when you are picking them for yourself in the wild. Safe and unsafe species often closely resemble each other, and worrying about which mushrooms are safe and which might be deadly can take all the fun out of mushrooming. Enter Mushrooming with Confidence! Improving on the usual overwhelming and exhaustive wild plant guidebook, Mushrooming with Confidence is a slim, handy manual that focuses on the tastiest and most common mushrooms, so that you can easily spot those that are not only safe to eat, but also a delight to cook and share! Here mushrooms are divided into four identification categories so that anyone will be able to recognize what he or she is looking at quickly and correctly. Thirty of the most common and delicious types are explained in detail, from the common field mushroom to the pretty purple amethyst deceiver and the prolific and tasty charcoal burner. Each mushroom includes a “Positive ID Checklist” that the reader can go through to be absolutely certain they have the right species, and more than 300 color photographs make it a snap to know exactly what kind of mushroom you’ve found . . . and whether you really want to pick it! With lists of the best tools for mushrooming, the best techniques for getting a mushroom out of the ground in one piece, and even how to remove worms, Mushrooming with Confidence will extinguish any fear or doubt that might stop you from hunting down your own delicious mushrooms. This will prove a fun and essential guide for novice and experienced pickers alike!
Muskets and Applejack: Spirits, Soldiers, and the Civil War
by Mark Will-Weber"I wish some of you would tell me the brand of whiskey that Grant drinks. I would like to send a barrel of it to my other generals."- President Abraham Lincoln, when confronted about General Ulysses Grant's excessive drinking.Blood, gunfire, and whiskey: they are the three things that defined Civil War battlefields. In this fascinating, booze-drenched history of the war that almost tore America apart, historian Mark Will-Weber (author of Mint Juleps with Teddy Roosevelt) weaves together lighthearted stories of drunken generals and out-of-control soldiers with the gritty reality of battlefields where whiskey was the only medicine-and sometimes the only food.Muskets and Applejack paints a full, complex picture of the surprisingly large role alcohol played in the Civil War: how it helped heal physical and emotional wounds, form friendships, and cause strife. Interspersed between stories from the battlefield are authentic recipes of soldiers' favorite drinks-from both sides of the Mason-Dixon line.
Mustafa's Mithai
by Sana RafiA delightful picture book that celebrates the variety of sweets in South Asia and the small moments shared between loved ones in our everyday lives.Mustafa loves happy occasions because he gets to eat mithai! He looks forward to biting into barfi, munching on halwa, or gobbling up a whole ladu. But now that his Baba's birthday has passed and his Nani and Nanu already came to visit, there are no more reasons to have fun and enjoy mithai.When Ammi reminds him that mithai is sweetest when shared and something as simple as a day spent with loved ones can be a reason to celebrate, Mustafa decides to turn an ordinary day into a happy occasion. . .and of course eat mithai! Mustafa invites all of his friends over for a playdate and introduces them to mithai by finding the perfect sweet for each person, including his ammi.
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
Muy Bueno: 100+ Delicious Mexican Recipes for Celebrating the Year
by Yvette Marquez-SharpnackYou&’ll discover how to show your love on Valentine&’s Day with Heart-Shaped Berry Empanadas, celebrate Mother&’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike. With its gorgeous food photography, detailed recipe directions, and wealth of tips to guide you in the kitchen, Muy Bueno: FIESTAS turns every day into a celebration. 100+ RECIPES: Includes a broad selection of classic and contemporary Mexican recipes, including substantial soups and salads, hearty mains, cocktails, and decadent desserts. RECIPES FOR EVERY OCCASION: Whether you&’re preparing for a 4th of July BBQ or Mexican Independence Day, cooking for a crowd on Easter, or honoring loved ones on Día de los Muertos, Muy Bueno: FIESTAS features easy-to-follow recipes for all occasions, big and small. DIY CRAFTS: Instructions for decorative crafts to help set the stage for a memorable occasion!
My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American
by Kiera Wright-Ruiz“Kiera Wright-Ruiz's My (Half) Latinx Kitchen is entirely singular: hilarious and poignant in its stories, precise and flavorful in its recipes, the book is a gem of memory and feeling for where you've been, where you're going, and how you find yourself in between.” -Bryan Washington, author of Family Meal and MemorialYou’re invited on this culinary journey of self-discovery as Kiera Wright-Ruiz connects to her Latinx roots with recipes and stories from the diaspora.“What are you?” is a dreaded question that has followed Kiera Wright-Ruiz around her entire life. She is half Latinx and half Asian, and her journey to understand her identity has been far from linear. Though she is a first-generation American, she didn’t grow up in a home where many traditions from her family’s home countries were passed down by her parents. Kiera’s childhood was complicated, and the role of caregiver was played by various people in her life: from her mom and dad to her grandparents and foster parents. Many of whom were from all different parts of Latin America, and each of them taught Kiera something about what it means to be Latinx through their food.This cookbook is the story of Kiera’s journey to embrace her identity and all her cultures: Latinx, Asian, and American. It’s a celebration of Latin American food in all its vibrant, flavorful glory, and a love letter to the diaspora. From Ecuador to South Florida, Mexico to Cuba, the recipes in this book are as diverse and unique as the cultures themselves with dishes like:Ecuadorian Seco de Pollo (one of the most beloved dishes from her father’s home country)Three Salsas to Know Before You DiePeruvian Ceviche with Leche de Tigre (her aunt’s iconic recipe)Elote TaquitosPernil (a traditionally Puerto Rican dish that is now her family’s Thanksgiving main course)Lomo SaltadoTamarindoOkonomiyaki QuesadillasPandan Coconut FlanMexican Hot Chocolate CookiesKiera also weaves in charming personal essays to accompany the recipes—from the story of how tamale soup helped bring her family together again after being separated in foster care, to their tradition of bringing visiting relatives from Mexico to what she considers the most American place: Medieval Times.This one-of-a-kind cookbook featuring 100 inventive recipes shows how being half can ultimately lead to being whole. It will inspire you in the kitchen and expose you to a different kind of first-generation story, one that’s never been told before.
My 1992 Diary
by Dawn LuebbeReady to revisit the early ’90s—that golden era of big bangs, Bubble Tape, and doing the Bartman? Meet your tour guide: Dawn Luebbe, an 11-year-old Nebraskan obsessed with 90210 and writing Kurt Cobain–inspired poetry. In My 1992 Diary, Dawn shares with readers her zany, silly, and deadpan adolescent observations. She touches on the cornerstones of growing up—from crushes to siblings to Ouija boards—all peppered with memorable call-outs from the height of ’90s culture. The book is filled with 75 diary entries, each hilariously narrated on its corresponding page. It’s organized into chapters such as Passion on the Prairie, Attempts to Be Cool, Preteen Conflict: The Art of Overreaction, and more. With Dawn’s self-deprecating, every-girl humor, My 1992 Diary is a charming and joyful read for the 11-year-old in all of us.
My Ackee Tree: A Chef's Memoir of Finding Home in the Kitchen
by Suzanne BarrFor fans of The Measure of My Powers and Notes from a Young Black Chef, a memoir about food, family, and the recipes that brought one woman home when she needed it the most. Suzanne Barr&’s journey to become a chef started when she was 30. Her mother was diagnosed with cancer and she moved home to Florida to take care of her. Suzanne escorted her mother to doctor&’s appointments, bathed her, and kept her company, but the hardest part of the experience was that she didn&’t know how to cook for her. She didn&’t even know where to begin. Fast-forward to the summer of 2017 when Suzanne became the inaugural Chef-in-Residence at the Gladstone Hotel in Toronto. She wanted to create a menu that represented who she was as a chef and it emerged as a love letter to her mother. Her Rite of Passage Menu, as she called it, changed her. It started her on a journey that has brought her closer to her mother, to her ancestors, and to her Jamaican heritage. But a lot has happened before and since. My Ackee Tree tells the story of a woman who is always on the move, always seeking; who battles the stereotypes of being a Black female cook to become a culinary star in an industry beset by dated practices and landlords with too much power. From the ackee tree in front of her childhood home, through New York City, Atlanta, Hawaii, the Hamptons, and France, Suzanne takes us on her unpredictable journey, and at every turn, she finds light and comfort in the kitchen. Told in a voice as fresh and honest as her cooking, My Ackee Tree is a celebration of creativity, soul searching, and motherhood that asks, &“How can I keep the things I love?&”
My Amazing Body: A First Look at Health and Fitness (A First Look at…Series)
by Pat ThomasAre there children in your life who are thinking about their health and physical fitness? This book will help explain everything! It will explore the importance of a good diet and plenty of exercise and encourage kids to make positive decisions about caring for themselves. Kids discover that even healthy people get ill sometimes, but that our bodies show real grit and have special abilities to protect us and restore our health.Parents, teachers, and gift givers will find:language that is simple, direct, and easier for younger children to understandinformation about health and physical fitnessa helpful book written by a psychotherapist and counselora whole series of books for children to explore emotional issuesThe A First Look At series promotes positive interaction among children, parents, and teachers, and encourage kids to ask questions and confront social and emotional questions that sometimes present problems. Books feature appealing full-color illustrations on every page plus a page of advice to parents and teachers.
My America: Recipes from a Young Black Chef: A Cookbook
by Joshua David Stein Kwame OnwuachiWhat is American food? In his first cookbook, Kwame Onwuachi (&“the most important chef in America&” —San Francisco Chronicle), the acclaimed author of Notes from a Young Black Chef, shares the dishes of his America; dishes that show the true diversity of American food. &“A must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame&’s family, travels, and time spent in some of the best kitchens in the world.&” —David ChangFeaturing more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi&’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi&’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of &“a land that belongs to you and yours and to me and mine.&”
My American Dream: A Life of Love, Family, and Food
by Lidia Matticchio BastianichFrom the best-selling cookbook author, beloved and award-winning television personality, and hugely successful restaurateur--a heartwarming, emotional, revelatory memoir told with all her hallmark warmth and gusto.Lidia's story begins with her upbringing in Pula, a formerly Italian city turned Yugoslavian under Tito's communist regime. She enjoys a childhood surrounded by love and security--despite the family's poverty--learning everything about Italian cooking from her beloved grandmother, Nonna Rosa. When the communist regime begins investigating the family, they flee to Trieste, Italy, where they spend two years in a refugee camp waiting for visas to enter the United States--an experience that will shape Lidia for the rest of her life. At age 12, Lidia starts a new life in New York. She soon begins working in restaurants as a young teenager, the first step toward the creation of her own American dream. And she tells in great, vivid detail the fulfillment of that dream: her close-knit family, her dedication and endless passion for food that ultimately leads to multiple restaurants, many cookbooks, and twenty years on public television as the host of her own cooking show. An absolute must-have for the millions of Lidia fans.
My Beef with Meat: Discover the World's Healthiest Diet--with 150 Engine 2 Recipes
by Rip EsselstynThe # 1 New York Times bestseller--now in trade paperback for the first time!In this #1 New York Times bestseller (originally published as My Beef with Meat), Rip Esselstyn arms readers with the 36 most powerful facts that prove, once and for all, that a plant-based diet can save your life. Do you want to: Prevent cancer, heart attacks, stroke, and Type 2 Diabetes? Eat plants! Have stronger bones than milk could ever give you? Eat plants! Avoid dangerous carcinogens and contaminants? Eat plants! Lose weight and look great? Eat plants! On top of these arguments are 150 other reasons why plants rule--as in 150 delicious, mouth-watering Engine 2 recipes, including 10 that are exclusive to this new edition. Prepare to eat well, be healthy, and live plant-strong! sThe myth of the Mediterranean dietThere is a serious problem with the Paleo dietIf you eat plants, you lose weight and feel greatMY BEEF WITH MEAT proves the Engine 2 way of eating can optimize health and ultimately save lives and includes more than 145 delicious recipes to help readers reach that goal.
My Beer Year
by Lucy BurninghamA love note to beer--appreciating the history, craftsmanship, and taste of craft beer as told by a woman striving for beer-expert status. As a journalist spurred by curiosity and thirst, Lucy Burningham made it her career to write about craft beer, traveling to hop farms, attending rare beer tasting parties, and visiting as many taprooms, breweries, and festivals as possible. With this as her introduction, Lucy decided to take her relationship with beer to the next level: to become a certified beer expert. As Lucy studies and sips her way to becoming a Certified Cicerone, she meets an eclectic cast of characters, including brewers, hop farmers, beer sommeliers, pub owners, and fanatical beer drinkers. Her journey into the world of beer is by turns educational, social, and personal--just as enjoying a good beer should be.
My Berlin Kitchen: A Love Story (with Recipes)
by Luisa WeissThe Wednesday Chef cooks her heart out, finds her way home, and shares her recipes with usIt takes courage to turn your life upside down, especially when everyone is telling you how lucky you are. But sometimes what seems right can feel deeply wrong. My Berlin Kitchen tells the story of how one thoroughly confused, kitchen-mad perfectionist broke off her engagement to a handsome New Yorker, quit her dream job, and found her way to a new life, a new man, and a new home in Berlin--one recipe at a time.Luisa Weiss grew up with a divided heart, shuttling back and forth between her father in Boston and her Italian mother in Berlin. She was always yearning for home--until she found a new home in the kitchen. Luisa started clipping recipes in college and was a cookbook editor in New York when she decided to bake, roast, and stew her way through her by then unwieldy collection over the course of one tumultuous year. The blog she wrote to document her adventures in (and out) of the kitchen, The Wednesday Chef, soon became a sensation. But she never stopped hankering for Berlin. Luisa will seduce you with her stories of foraging for plums in abandoned orchards, battling with white asparagus at the tail end of the season, orchestrating a three-family Thanksgiving in Berlin, and mending her broken heart with batches (and batches) of impossible German Christmas cookies. Fans of her award-winning blog will know the happy ending, but anyone who enjoyed Julie and Julia will laugh and cheer and cook alongside Luisa as she takes us into her heart and tells us how she gave up everything only to find love waiting where she least expected it.
My Berlin Kitchen: A Love Story, with Recipes
by Luisa WeissThe Wednesday Chef cooks her heart out, finds her way home, and shares her recipes with us It takes courage to turn your life upside down, especially when everyone is telling you how lucky you are. But sometimes what seems right can feel deeply wrong. My Berlin Kitchen tells the story of how one thoroughly confused, kitchen-mad perfectionist broke off her engagement to a handsome New Yorker, quit her dream job, and found her way to a new life, a new man, and a new home in Berlin—one recipe at a time. Luisa Weiss grew up with a divided heart, shuttling back and forth between her father in Boston and her Italian mother in Berlin. She was always yearning for home—until she found a new home in the kitchen. Luisa started clipping recipes in college and was a cookbook editor in New York when she decided to bake, roast, and stew her way through her by then unwieldy collection over the course of one tumultuous year. The blog she wrote to document her adventures in (and out) of the kitchen, The Wednesday Chef, soon became a sensation. But she never stopped hankering for Berlin. Luisa will seduce you with her stories of foraging for plums in abandoned orchards, battling with white asparagus at the tail end of the season, orchestrating a three-family Thanksgiving in Berlin, and mending her broken heart with batches (and batches) of impossible German Christmas cookies. Fans of her award-winning blog will know the happy ending, but anyone who enjoyed Julie and Julia will laugh and cheer and cook alongside Luisa as she takes us into her heart and tells us how she gave up everything only to find love waiting where she least expected it. .
My Best Friend Is Gluten-Free: 100+ Asian-Inspired Recipes for Bringing People Together
by Jannell LoAt last, a gluten-free spotlight on Asian flavors, with plenty of plant-based, dairy-free, vegetarian, and pescatarian options!Anyone who eats (or cooks) a gluten-free diet understands the struggles of avoiding gluten. In East Asian and Southeast Asian foods especially, gluten is hard to avoid: it&’s embedded in integral staples like soy sauce and gochujang and foundational foods like noodles and dumplings. But the struggle is over! In My Best Friend Is Gluten-Free, you&’ll find completely gluten-free recipes that celebrate a spectrum of Asian flavors.Inspired by her celiac husband and wanting to share foods from her Chinese-Canadian upbringing with him, Jannell Lo set out to create gluten-free options for her favorite recipes, plus some creative takes of her own. Designing flavorful and inclusive dishes let Jannell explore her own cultural identity through food in new and meaningful ways. The result: this cookbook, with chapters that include salads and fresh bites in Tossed & Assembled, satisfyingly saucy pairings in Nice with Rice, crispy stir-fries in Fried & Sizzled, and easy Sweet Treats with textural flair.My Best Friend Is Gluten-Free is exciting for all eaters, gluten-free or not, with:Gluten-Free Solutions to Asian Classics: For anyone feeling left out at restaurants, find GF answers to Canto-Style Mapo Tofu, Japanese-Style Curry, and Hot & Sour Soup.Barrier-Breaking Recipes: Cross culinary borders—think Thai, Chinese, Filipino—with Tom Yum Corn Chowder, Shanghai Stir-Fried Gnocchi, and Pavlova with Calamansi Curd inspired by Jannell&’s travels as a third-culture chef.Easy Everyday Meals for All Dietary Needs: Whip up weeknight wins like Rice Cake Soup, Chili Miso Salmon, and Roasted Coconut Tamari Chicken with plant-based, vegetarian, dairy-free, and pescatarian options!Menus for All Occasions: Serve friends and family multi-course menus like a cozy holiday feast, a Lunar New Year dinner, or a sumptuous plant-based spread.With eye-catching illustrations and vibrant photos, My Best Friend Is Gluten-Free is an accessible and fun exploration of a world typically off-limits to gluten-free eaters. Finally, you can make your favorite Asian dishes at home.
My Beverly Hills Kitchen: Classic Southern Cooking with a French Twist: A Cookbook
by Alex HitzFrom the restaurateur and television personality Alex Hitz comes this cookbook of more than 175 all-time favorite Southern dishes. In My Beverly Hills Kitchen, Hitz blends the home cooking of his mother's Atlanta kitchen with lessons he learned from some of the world's great chefs and hosts to come up with classic, satisfying comfort food. These step-by-step recipes are so clear that anyone can do them. Hitz shows you how to prepare a meal for two or twenty and that quality is achievable on any budget. He reimagines best-loved dishes and adds that little something extra to make them more delicious than you ever dreamed possible. The twelve chapters include such signature recipes as Sweet Potato Vichyssoise, Cold Pea Soup with Mint, Scrambled Eggs with Caviar, Dorothy's Baked Cheddar Grits, Millionaire's Macaroni and Cheese, Salmon Pot Pie, Perfect Roast Tenderloin of Beef, Dorothy's Fried Chicken, Salted Caramel Cake, Apple Pear Crumble, and Molten Chocolate Cake with Bourbon Whipped Cream. There are also recipes and stories from Hitz's famous friends who were known for their simple but fantastic food--Bill Blass's Sour Cream Soufflé, Nan Kempner's Bacon Sticks, Connie Wald's Penne with Vodka Sauce, and Betsy Bloomingdale's Peach Ice Cream. Hitz suggests perfect menus for every season and will show you how to make every day a special occasion. He shares his secrets about entertaining, ingredients, and cookware that guarantee the best results and will make a difference as you become a great chef and host on your own. Comfort food has never been this irresistible--or easy.
My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes
by Christos Sourligas65 Deliciously Authentic Recipes Straight from Mama’s Kitchen My Big Fat Greek Cookbook is a comprehensive, contemporary overview of Greek food, recipes, and family culture as documented by the son of a Greek immigrant as his mother neared the end of her life. “This Greek eating tragedy has a beginning (appetizer), a middle (main course), and an end (dessert),” Christos shared. “As my Mama is in her final act, it’s fitting that a quarter of her recipes are desserts. Bon appétit! Kali Orexi! (Insert the sound of breaking plates here . . .)” This is more than just a list of ingredients or series of steps, of course. It’s filled with simple recipes, gorgeous photographs, traditional meals, memories, and tidbits of information that draw family and friends to Greek tables time and again. It has everything from iconic egg-lemon sauce to rich soups, sweet pies, and traditional delicacies like rabbit stew and octopus with pasta, accompanied by tales of Greek history and insight into cultural nuances. Recipes include:Meatballs (keftedes)Lentils (fatkes)Stuffed vegetables (gemistra)Spinach pie (spanakopita)TzatzikiSpaghetti with cheese (makaronia me tyri)Roast lamb (arni sto fourno)MoussakaApple cake (milopita)Ride pudding (rizogalo)And more! With stunning photographs throughout and 65 deliciously authentic recipes, this book is a peek into a Greek family that has achieved what so many of us yearn for: a fuller, more meaningful, and joyful life, lived simply and nourished on real, delicious Greek meals that you can access anywhere with this cookbook on hand.
My Big Fat Greek Diet: How a 467-Pound Physician Hit His Ideal Weight and How You Can Too
by Mike Yorkey Nick YphantidesIn My Big Fat Greek Diet, Dr. Nick Yphantides teaches readers the powerful 7 Pillars of Weight Loss, which features medically safe, practical how-tos anyone can apply, whether they need to lose 10 or 300 pounds. Analyzing components of a variety of diets, Dr. Nick assists readers in customizing a weight-loss program to their specific needs and lifestyles.Topping out at 467 pounds, Dr. Nick was known in San Diego as a big man with a big heart. When a battle with cancer inspired him to focus on his own health, he embarked on a lifestyle change that would drop him to a svelte 200 pounds. His book, now in trade paper, will inspire and equip readers to design a program that allows them to experience their own weight-loss miracle!