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Secrets From My Indian Family Kitchen
by Anjali PathakAnjali Pathak's first memories are of making chapatis with her grandmother who founded the family business, doing her homework on the kitchen table as her mother presented her with dish upon dish to test and her father's favourite phrase - 'can we get that into a jar?' Now Anjali draws upon her family secrets in a beautiful collection of authentic Indian dishes and modern creations that are perfect for all cooks. Delve into heartfelt stories that bring Indian food to life, learn top tips for foolproof results, master classics and learn how a touch of spice can add a contemporary twist. Each of Anjali's secrets will help you create Indian food at its best - loved by generation upon generation. The recipes included vary from light snacks, such as the Bombay nuts, Spiced chicken wings and Stuffed paneer bites, to bigger bites like Chilli beef with black pepper, Vegetable biryani, or the classic Chicken tikka masala. Then, for dessert, who could resist the Baby apple tarte tatin with spiced caramel, Roast hazelnut & cardamom ice cream, or Decadent chocolate truffles?
Secrets From My Indian Family Kitchen
by Anjali Pathak'Inventive, engaging and soulful. There's something in it for everyone. Anjali's adoration of Indian cuisine and proud love for her Indian heritage combined with her cooking, writing and teaching skills, has made this book quite special' - Alfred PrasadAnjali Pathak's first memories are of making chapatis with her grandmother who founded the family business, doing her homework on the kitchen table as her mother presented her with dish upon dish to test and her father's favourite phrase - 'can we get that into a jar?' Now Anjali draws upon her family secrets in a beautiful collection of authentic Indian dishes and modern creations that are perfect for all cooks. Delve into heartfelt stories that bring Indian food to life, learn top tips for foolproof results, master classics and learn how a touch of spice can add a contemporary twist. Each of Anjali's secrets will help you create Indian food at its best - loved by generation upon generation.The recipes included vary from light snacks, such as the Bombay nuts, Spiced chicken wings and Stuffed paneer bites, to bigger bites like Chilli beef with black pepper, Vegetable biryani, or the classic Chicken tikka masala. Then, for dessert, who could resist the Baby apple tarte tatin with spiced caramel, Roast hazelnut & cardamom ice cream, or Decadent chocolate truffles?
Secrets From the Eating Lab: The Science of Weight Loss, the Myth of Willpower, and Why You Should Never Diet Again
by Traci MannA provocative expose of the dieting industry from one of the nation’s leading researchers in self-control and the psychology of weight loss that offers proven strategies for sustainable weight loss.From her office in the University of Minnesota’s Health and Eating Lab, professor Traci Mann researches self-control and dieting. And what she has discovered is groundbreaking. Not only do diets not work; they often result in weight gain. Americans are losing the battle of the bulge because our bodies and brains are not hardwired to resist food—the very idea of it works against our biological imperative to survive.In Secrets From the Eating Lab, Mann challenges assumptions—including those that make up the very foundation of the weight loss industry—about how diets work and why they fail. The result of more than two decades of research, it offers cutting-edge science and exciting new insights into the American obesity epidemic and our relationship with eating and food.Secrets From the Eating Lab also gives readers the practical tools they need to actually lose weight and get healthy. Mann argues that the idea of willpower is a myth—we shouldn’t waste time and money trying to combat our natural tendencies. Instead, she offers 12 simple, effective strategies that take advantage of human nature instead of fighting it—from changing the size of your plates to socializing with people with healthy habits, removing “healthy” labels that send negative messages to redefining comfort food.
Secrets Of Fat-free Kosher Cooking: Over 150 Low-fat And Fat-free Traditional And Contemporary Recipes From Matzoh Balls To Kugel
by Deborah BernsteinSecrets of Fat-Free Kosher Cooking begins with a brief introduction to the laws of kosher cooking, and then guides you through some nutrition basics. It then shows how the use of low-fat ingredients coupled with appropriate cooking methods can turn once high-fat foods into delicious low-fat alternatives. This exciting collection includes such kosher classics as plump pierogen and knishes, crisp potato latkes, and old fashioned chicken soup complete with fluffy matzoh balls. Choose from a wide variety of hearty chulents and kugels, as well as dessert classics like prune-filled hamantaschen, creamy cheese blintzes, and sweet honey cake. There is even an amazing recipe for low-fat challah - the traditional bread of the Sabbath and holidays.
Secrets Of The Southern Table: A Food Lover's Tour of the Global South
by Virginia WillisRecipes and stories of the modern South In Secrets of the Southern Table, award-winning chef and cookbook author Virginia Willis takes you on a tour of today's South—a region rich in history and cultural diversity. With her signature charm and wit, Virginia shares many well-known Southern recipes like Pimento Cheese Tomato Herb Pie and "Cathead" Biscuits, but also some surprising revelations drawn from the area's many global influences, like Catfish Tacos with Avocado Crema, Mississippi-Style Char Siu Pork Tenderloin, and Greek Okra and Tomatoes. In addition to the recipes, Virginia profiles some of the diverse chefs, farmers, and other culinary influencers who are shaping contemporary Southern cuisine. Together, these stories and the delicious recipes that accompany them celebrate the rich and ever-evolving heritage of Southern cooking.
Secrets and Scones (The Secret Recipe Book #1)
by Laurel RemingtonCan Scarlett discover the secret ingredient to happiness?Scarlett is sick of being the star—and victim—of her mom's famous blog. Her solution? Become completely boring and deprive her mom of embarrassing material. The only problem is, being boring is, well, boring. So when Scarlett finds a gorgeous kitchen in the house next door, left empty by an elderly neighbor during a hospital stay, it's too tempting to resist. Before she really knows what she's doing, Scarlett is whipping up a batch of scones...and making an unexpected friend. But can they keep their baking a secret? And can Scarlett find the secret ingredients—to cake, family, and friendship?
Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers
by Kim ThuyA warm and welcoming introduction to a vibrant cuisine, with more than 50 easy to make recipes from internationally bestselling novelist Kim Thúy.Between careers as a lawyer and an acclaimed novelist, Kim Thúy ran a celebrated restaurant called Ru de Nam in Montreal. Now, in her first cookbook, Kim combines her beautiful storytelling style with simple and wonderful recipes that are full of flavour: surprising yet comforting, and easy enough for every day. Welcoming us into her close-knit circle, she introduces us to her mother and five aunts, each with her story, each with her secrets, told through the food of the country they had to leave, Vietnam. Starting with easily-prepared base ingredients of sauces, quick pickled vegetables and toasted rice flour, we move on to soups, sautés, vegetables, grilled foods, desserts and more. Sample recipes include: Stuffed Squash Soup; Vermicelli Bowls; Caramel Pork; Calamari, Pork and Pineapple Stir-fry; Fried Lemongrass Fish; and Vietnamese Tapioca and Banana. Also, in collaboration with sommelier Michelle Bouffard, Kim suggests wine pairings for these Vietnamese dishes. Kim says that Vietnamese often display their affection more easily with food than with words. This exquisite book deliciously demonstrates that every meal is an opportunity to show love, and to be grateful for those who sit down to eat with us.
Secrets from a Country Kitchen: Over 100 Contemporary Recipes for Ovens and Agas
by Lucy YoungIn her Foreword to this book, Mary Berry describes Lucy as her 'right arm' as well as an 'exceptional' cook. Over the years Lucy has worked with Mary she has picked up hundreds of tips, shortcuts and ideas. Further, as someone who has taught at Mary's very popular workshops, Lucy knows only too well the sort of help, inspiration and guidance people really need. Now she reveals what she has learnt in this delightful collection of mouthwatering recipes, tried, tested and written with the busy young professional in mind. Using the best and simplest of ingredients, country cooking with a contemporary note is the theme. From grilled Colcannon fishcakes, with creamy potato and stir-fried cabbage, to perfectly cooked asparagus with parmesan shavings, Parma ham and black pepper, rack of English lamb with mint and sun-blushed tomato sauce, and plum and almond puffs, all the recipes can be cooked conventionally or in an Aga. With country roots, but an eye firmly on cost and time, Lucy Young will inspire a new generation of cooks.
Secrets from the Greek Kitchen
by David E. SuttonSecrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. Based on more than twenty years of research and the author's videos of everyday cooking techniques, this rich ethnography treats the kitchen as an environment in which people pursue tasks, display expertise, and confront culturally defined risks. Kalymnian islanders, both women and men, use food as a way of evoking personal and collective memory, creating an elaborate discourse on ingredients, tastes, and recipes. Author David E. Sutton focuses on micropractices in the kitchen, such as the cutting of onions, the use of a can opener, and the rolling of phyllo dough, along with cultural changes, such as the rise of televised cooking shows, to reveal new perspectives on the anthropology of everyday living.
Secrets from the Master Brewers
by Patrick Higgins Maura Kate Kilgore Paul Hertlein Pete SlosbergFor the two million people trying to brew beer or ale that meets the quality of the popular microbrews, here's a book that goes beyond the basics and gives practical, expert advice on how to craft a truly distinctive brew.
Secrets of Cooking Armenian/Lebanese/Persian
by Linda ChirinianOver 200 easy step-by-step select recipes from Armenian, Lebanese and Persian cuisines accompanied by 130 color photographs enable you to create authentic meals.
Secrets of Fat-free Greek Cooking
by Elaine GavalasNaturally low-fat, traditional Greek cooking uses simple, wholesome ingredients and is the perfect antidote to the American high-fat and high-calorie diet. Now chef and novice alike can learn how to make mouth-watering traditional Greek delights, using the latest fat-free cooking products and techniques. Includes complete nutritional analysis for each recipe and a glossary of commonly used ingredients.
Secrets of Feeding a Healthy Family
by Ellyn SatterEllyn Satter's Secrets of Feeding a Healthy Family takes a leadership role in the grassroots movement back to the family table. More a cooking primer than a cookbook, this book encourages singles, couples, and families with children to go to the trouble of feeding themselves well. Satter uses simple, delicious recipes as a scaffolding on which to hang cooking lessons, fast tips, night-before suggestions, in-depth background information, ways to involve kids in the kitchen, and guidelines on adapting menus for young children. In chapters about eating, feeding, choosing food, cooking, planning, and shopping, the author entertainingly helps readers have fun with food while not eating unhealthily or too often. She cites current studies and makes a convincing case for lightening up on fat and sodium without endangering ourselves or our children. The book demonstrates Satter's dictum that "your positive feelings about food and eating will do more for your health than adhering to a set of rules about what to eat and what not to eat."
Secrets of Good-Carb/Low-Carb Living
by Sandra WoodruffFrom the top-selling author of The Good Carb Cookbook comes a comprehensive and motivating guide to the good-carb lifestyle. Lately, low-carb diets have been all the rage, but until recently little scientific research has been available regarding their effectiveness and potential health consequences. Now, studies are proving that low-carb diets do work and, contrary to popular belief, they don't pose health risks-if they are done right. But with so many diets to choose from, it is hard for many people to find a program that is realistic for their lifestyle and to which they can adhere. Nationally recognized nutritionist Sandra Woodruff demystifies the process and explains how anyone can tailor a low-carb plan to their individual needs to achieve long-term weight loss. She provides hundreds of delicious recipes, innovative menu plans, instructive cooking tips, and helpful advice for eating out. The healthy eating plan in Secrets of Good-Carb/Low-Carb Living includes lean proteins, healthy fats, and good carbs to not only lose weight but also to lower blood sugar and cholesterol levels and help correct metabolic syndrome and insulin resistance. Now anyone can get better results from their low-carb diet or formulate a new eating plan specifically for their needs. With Sandra Woodruff, low-carb living never tasted so good!
Secrets of Great Second Meals: Flexible Modern Recipes That Value Time and Limit Waste
by Sara DickermanA James Beard award winner offers ‘‘an invitation to ‘start riffing with the contents of your refrigerator’ and encourage a new perspective on leftovers’’ (Publishers Weekly).When it comes to leftovers, Sara Dickerman believes that there is nothing better than figuring out the right way to reframe a good meal into another, potentially great meal. Second meals aren’t just reheating last night’s dinner. At Sara’s house, re-invention might mean pureeing roasted vegetables into a quick soup, crafting a beautiful salad with some second-day salmon, or stuffing cooked rice into roasted poblano peppers. But unlike other cookbooks that emphasize thrift, Secrets of Great Second Meals focuses on creating inviting, sophisticated, and healthy recipes that are flexible enough to adapt to what you have on hand.Sara shows how to make the most of your food the way chefs do. With a little planning, you can look at extra food from one dinner as components to another meal that has already been prepped. Sara provides a list of the top ten most versatile dishes for multiple meals, offers advice on food storage, and includes tips on adding freshness and flavor using salt, acids, herbs, and texture. Most importantly, she gives home cooks the tools they need to improvise confidently.Illustrated with full-color photos, Secrets of Great Second Meals makes re-imagining food for a second meal not just a good, cheap, waste-reducing thing to do, but way of making every day eating more inventive and enticing.“[For] anyone who has ever looked quizzically at a container of leftovers while trying to plan a new meal will find what they’re looking for.” —Booklist
Secrets of Scandinavian Cooking . . . Scandilicious
by Signe JohansenWe've long looked south for our food inspiration - but what about our neighbours to the north? We share a climate, a history (those Vikings got everywhere) and a love of cool, from sleek Nordic design to clear frosty November mornings. We also share our love of the outdoors - bracing autumn days, bright spring mornings, lazy summers by the water and long winter walks - and the pleasure of sharing good food with friends around the kitchen table. Discover the secrets of Scandinavian cooking - from delicious healthy breakfasts and leisurely brunches to tasty suppers and plenty of stress-free crowd-pleaser puddings. Learn the knack of putting together the perfect smorrebrod for a speedy Scandi lunch, and discover some very more-ish cakes and biscuits to accompany your afternoon cuppa.From cinnamon chestnut bread, cardamom cream buns and home-made gravadlax to soups, salads, smoothies and much more, Signe Johansen, a young cook steeped in the traditions of Scandinavia and trained by the best British chefs, shows us that it's not all herrings and meatballs... although you will find them in here too. Fresh, light, surprisingly indulgent, this is food to lift your spirits - it's quite simply Scandilicious!
Secrets of Scandinavian Cooking . . . Scandilicious
by Signe JohansenWe've long looked south for our food inspiration - but what about our neighbours to the north? We share a climate, a history (those Vikings got everywhere) and a love of cool, from sleek Nordic design to clear frosty November mornings. We also share our love of the outdoors - bracing autumn days, bright spring mornings, lazy summers by the water and long winter walks - and the pleasure of sharing good food with friends around the kitchen table. Discover the secrets of Scandinavian cooking - from delicious healthy breakfasts and leisurely brunches to tasty suppers and plenty of stress-free crowd-pleaser puddings. Learn the knack of putting together the perfect smorrebrod for a speedy Scandi lunch, and discover some very more-ish cakes and biscuits to accompany your afternoon cuppa.From cinnamon chestnut bread, cardamom cream buns and home-made gravadlax to soups, salads, smoothies and much more, Signe Johansen, a young cook steeped in the traditions of Scandinavia and trained by the best British chefs, shows us that it's not all herrings and meatballs... although you will find them in here too. Fresh, light, surprisingly indulgent, this is food to lift your spirits - it's quite simply Scandilicious!
Secrets of Serotonin: The Natural Hormone That Curbs Food and Alcohol Cravings, Reduces Pain, and Elevates Your Mood
by Carol HartDRAMATICALLY IMPROVE YOUR MOOD, ENERGY LEVELS, AND MORE!Serotonin has a powerful effect on the brain: enough and you feel great; too little and you may binge on food and alcohol, get a migraine, suffer from insomnia, or become depressed. In fact, millions of people take prescription antidepressants every day to compensate for their low serotonin levels, without knowing that changes in diet and lifestyle may be all they need to improve their mood. This revised and updated edition features the latest research on serotonin, including:*The link between yo-yo dieting and serotonin deficiencies*How serotonin is connected to eating disorders *Why migraines and depression are far more common among women than men*Serotonin's role in relieving irritable bowel syndrome, fibromyalgia, and other chronic pain conditionsThe complete eating and activity program in Secrets of Serotonin will guide you toward relatively simple changes in your eating and sleep habits, bright light exposure, and activity level that will boost serotonin naturally and have an enormous benefit for your overall health and well-being. CAROL HART, PH.D., is a respected biomedical writer, editor, and researcher. She is the author of Good Food Tastes Good: An Argument for Trusting Your Senses and Ignoring the Nutritionists and co-author of Traditional Chinese Medicine: The A-Z Guide to Natural Healing from the Orient. She lives in Pennsylvania.
Secrets of a Former Fat Girl
by Lisa DelaneyAn inspiring account of one woman's successful mission to lose six dress sizes and change her life for goodAny woman who's ever been a "fat girl" knows: the label sticks in your mind, regardless of how much weight you lose. Twenty years ago, at 5'4" and 185 pounds, Lisa Delaney was despondent over diets that never worked and disappointed by her dull job and lack of a love life. Fortunately, a late-night epiphany involving a half-gallon of mint chocolate chip ice cream convinced her that becoming a former fat girl-in body and spirit-was the key to creating a life she truly loved. Today, seventy pounds lighter, Lisa is a successful writer at a national magazine. She is married to a man she loves. And she wears a size two. Eye-opening yet refreshingly accessible, Secrets of a Former Fat Girlreveals the seven secrets of Delaney's success, exploring how shifting from wannabe former fat girl to actual former fat girl is as much about seeing yourself as a confident, secure, desirable woman as it is about achieving an ideal weight. Featuring concrete advice to help readers drop two, four (or more!) dress sizes and re-imagine their own best lives, this book offers the strategies and support to help them effect real change once and for all.
Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World [A Baking Book]
by George GreensteinFor more than twenty years, George Greenstein owned and operated a Long Island bakery that produced all sorts of baked goods, from all sorts of ethnic traditions--focaccia and Irish soda bread, Bavarian pumpernickel and naan--including many from his own culture, such as Jewish corn bread, challah, and bagels. His bakery was one of those neighborhood treasures where every weekday evening commuters picked up brown paper bags filled with a dozen Vienna rolls straight from the oven, and every weekend morning lines extended out the door for hours.In this James Beard Award-winning cookbook, Greenstein reveals 125 recipes for the yeasted and quick breads that have been handed down through his family by three generations of bakers--the breads that made his bakery so well-loved for so many years. And now that most neighborhood bakeries like Greenstein's are long since closed, this classic collection serves not only to teach bakers everywhere how to make those delicious, classic breads, but it also preserves authentic versions of the included Jewish recipes for all to enjoy.With the same helpful features that made this a cherished cookbook upon its original publication--separate instructions for mixing each recipe by hand, food processor, and stand mixer; tips for baking a week's worth of bread in as few as two hours; invaluable baker's secrets; and a very approachable style throughout--this revised edition also includes twelve new recipes to satisfy both old fans and new. So bring the spirit of that great old bakery back to life right in your very own kitchen, filling every room of your house with the wonderful aroma of freshly baked bread. And rest assured you'll bake with ease and success every time, thanks to George and his long-learned, very happily shared SECRETS OF A JEWISH BAKER.
Secrets of a Skinny Chef: 100 Decadent, Guilt-Free Recipes
by Jennifer IserlohWith recipes that deliver great taste without adding inches to the hips, Secrets of a Skinny Chef shows you how to indulge your comfort-food cravings without the guilt. In this collection of 100 recipes, America's favorites get the "Skinny" treatment with scrumptious offerings such as Maple Apple Waffles for breakfast and 7-Minute Salmon and Scalloped Sweet Potatoes for dinner. Even for those who are dieting, desserts such as Tiramisu Parfait and Crustless Apple Pie stay on the menu.Iserloh understands that life's demands mean one can't always cook dinner, so to help readers fend for themselves in the real world, she provides simple swap-outs and cheat sheets.
Secrets of an Alkaline Body
by David Jubb Annie Padden JubbThis book provides a scientific explanation for cancer through an analysis of the blood. The Jubbs explain how LifeFood nutrition--a diet rich in vegetarian foods found wild in nature and served uncooked--can detoxify and rejuvenate the body. Included are four herbal formulas for making colloidal medicines for proper hydration. These alkaline beverages can be readily absorbed to purify "dirty blood"--acidic and full of toxins--making the body inhospitable to cancer. Secrets of an Alkaline Body is informatively illustrated and includes testimonials from clients who have successfully cleared cancer from their bodies using the Jubbs' techniques.
Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks
by Adam RobertsLearn to cook from the best chefs in AmericaSome people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!
Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat
by Arthur Le CaisneA comprehensive, easy-to-use guide to everything you need to know about selecting, butchering, preparing, and cooking every kind of meat, including beef, pork, lamb, poultry, and wild game. In SECRETS OF THE BUTCHER, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Much more than just a book on how to butcher meat, SECRETS OF THE BUTCHER covers every aspect of selecting, preparing, and eating meat. Organized by type of protein--beef, veal, pork, lamb, poultry, and turkey--the book categorizes and describes the origin and characteristics of the best of each type. It explains all of the cuts and how they are best prepared, and offers tips and recipes for each. With full-color illustrations, Le Caisne includes over twenty breeds of each animal from Black Angus cows to Iberico pigs to Rhode Island Red chickens. From understanding the benefit of grass-fed beef to the locavore movement to the color of the cut, choosing meat will never feel daunting again. SECRETS OF THE BUTCHER also includes state-of-the-art information on techniques such as brazing, roasting, and grilling; what types of cooking oil to use and at what temperature; recommended salts, peppers, and other spices for every type of meat; and, of course, how to butcher every type of meat. Fully illustrated throughout with clear and useful four-color illustrations, SECRETS OF THE BUTCHER will be a stand-out package against photographic books in this growing category.
Secrets of the Cirque Medrano
by Elaine ScottIn the Paris village of Montmartre in 1904, fourteen-year-old Brigitte works long hours in her aunt's café, where she serves such regular customers as the young artist Pablo Picasso, encounters Russian revolutionaries, and longs to attend the exciting circus nearby. Includes author's note on the Picasso painting Family of Saltimbanques.