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Something Sweet: 100+ Gluten-Free Recipes for Delicious Desserts
by Lindsay GrimesAn expert blogger in the world of baking shares 100+ recipes from her signature repertoire for gluten-free desserts.Spanning cookies, cakes, cupcakes, brownies, bars, pies, crisps, and no-bake treats including fudge and ice cream, this tantalizing collection will inspire home bakers of all ages everywhere. Lindsay Grimes—creator of the blog The Toasted Pine Nut, author of Cauliflower Power, and founder of a line of baking mixes, Good & Gooey—shares 100 of her fabulous recipes for desserts that just happen to be gluten free. With interest in gluten-free food and home baking at an all-time high, Lindsay&’s personal expertise and collection of goodies—which include cakes, cookies, fun projects for kids, and non-bake treats—bring a fresh perspective to this popular subject. Her signature recipes—like brownie brittle ice cream sandwiches, birthday crunch crumble, sweet oat fig galette, cherry pie shortbread bars—are accessible and tantalizing, sure to become new everyday favorites. 100+ RECIPES: Gluten-free recipes that will appeal to bakers of all levels looking for health-conscious inspiration LEARN FROM AN EXPERT: Expert advice and tips from the creator of The Toasted Pine Nut blog DELICIOUS, EASY & UNIQUE: Recipes are accessible and feature innovative flavors, modern ingredients, and striking presentations
something to food about: Exploring Creativity with Innovative Chefs
by Kyoko Hamada Ben Greenman Anthony Bourdain QuestloveQuestlove is a drummer, producer, musical director, culinary entrepreneur, and New York Times best-selling author. What unites all of his work is a profound interest in creativity. In somethingtofoodabout, Questlove applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, he explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought. Featuring conversations with: Nathan Myhrvold, Modernist Cuisine Lab, Seattle; Daniel Humm, Eleven Madison Park, and NoMad, NYC; Michael Solomonov, Zahav, Philadelphia; Ludo Lefebvre, Trois Mec, L.A.; Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans; Dominque Crenn, Atelier Crenn, San Francisco; Daniel Patterson, Coi and Loco'l, San Francisco; Jesse Griffiths, Dai Due, Austin; and Ryan Roadhouse, Nodoguro, PortlandFrom the Hardcover edition.
Something Warm from the Oven: Baking Memories, Making Memories
by Eileen GoudgeA trove of classic recipes from the New York Times bestselling novelist Eileen Goudge One of six children, Eileen Goudge learned to bake at an early age, inspired by her mother, who made everything from scratch and baked all her own bread. She has fond memories of the banana cake, apple crisp, and baked Alaska she loved as a child, and many of her novels feature temptations in the form of sweets, from the fine chocolates of Such Devoted Sisters to the icebox cookies of One Last Dance. In this volume, Goudge collects the best of her mother&’s recipes, adds some of her own, and includes a few from friends and readers. She tells the story of each dish in mouthwatering detail, giving glimpses of her childhood and noting which treats are best for picnics, parties, and other special occasions. These are not difficult recipes, but they are brilliant, and each one is designed to soothe the soul as well as please the palate. This ebook features an illustrated biography of Eileen Goudge including rare photos from the author&’s personal collection.
Something's Guava Give (Trouble in Paradise! #2)
by Carrie DoyleNothing ruins an ocean view like a body on the beach!Plum Lockhart went out on a limb when she ditched her corporate job in New York City and moved to the Caribbean island of Paraiso. Now the head of her own villa broker agency, Plum spends her days chasing down clients and lounging on white sand beaches.But the sweet life turns sour when a publishing heiress is found dead at the mansion of an eccentric tycoon, Dieter Friedrich. Even worse, Plum's old colleague cashes in a favor and asks her to investigate. It looks like she'll need to fit a murder case into her already jam-packed schedule!Friedrich is known for his shady dealings, but he's not the only bad apple on the island—Plum will have to contend with a scheming millionaire, a sleazy rockstar, and devious B-list celebrities. And joining Plum once again is Juan Kevin Munoz, the distractingly gorgeous Director of Security. Despite the sparks between them, they'll need to stay focused on the case—there's a murderer hot on their heels!
Sometimes I Eat with My Hands
by null Kid HaileI use a fork to eat my broccoli, and a spoon to scoop up deeelicious mac-and-cheese … but sometimes I eat with my hands! The little girl in this story, Feven, along with her little brother, isn’t afraid of trying new foods like broccoli, watermelon and mac-and-cheese. But for each meal she needs to decide: should she use utensils, or is this a food to eat with her hands? Each meal is an opportunity to learn and play. When Grandma comes to visit, the whole family gathers around the dinner table to eat injera, an Ethiopian and Eritrean flatbread. And Feven knows just what to do. Sometimes I Eat with My Hands reminds us that customs around food can be central to who we are, and that learning to eat means sharing with the people we love. Includes an author’s note. Key Text Features illustrations author's note Correlates to the Common Core State Standards in English Language Arts: CCSS.ELA-LITERACY.RL.1.2 Retell stories, including key details, and demonstrate understanding of their central message or lesson.
Sometimes Life is More Than I Can Stomach: How I Conquered My Eating Disorder
by Nina FederleinSometimes Life is More Than I Can Stomach: How I Conquered My Eating Disorder Psychosomatic illnesses are unfortunately very prevalent in this day and age. Many sufferers and their relatives often feel completely helpless in the face of these conditions and their progression. In this book, the author recounts her own tale of suffering. Using diary entries and narratives, she gives the reader a ruthlessly honest insight into her thoughts and the daily ordeals she went through during her more than seven-year struggle with an eating disorder. But she also offers hope for a fulfilling life because, despite her anorexia, – which later turned into bulimia, depression, and borderline disorder – she managed to free herself from the vicious cycle and now leads a content and symptom-free life with her husband and two children. Nina Federlein: “Every eating disorder sufferer has their own story. This is mine.”
Somewhere Between Bitter and Sweet
by Laekan Zea KempI'm Not Your Perfect Mexican Daughter meets Emergency Contact in this stunning story of first love, familial expectations, the power of food, and finding where you belong. <P><P>Penelope Prado has always dreamed of opening her own pastelería next to her father's restaurant, Nacho's Tacos. But her mom and dad have different plans—leaving Pen to choose between disappointing her traditional Mexican American parents or following her own path. When she confesses a secret she's been keeping, her world is sent into a tailspin. But then she meets a cute new hire at Nacho's who sees through her hard exterior and asks the questions she's been too afraid to ask herself. <P><P>Xander Amaro has been searching for home since he was a little boy. For him, a job at Nacho's is an opportunity for just that—a chance at a normal life, to settle in at his abuelo's, and to find the father who left him behind. But when both the restaurant and Xander's immigrant status are threatened, he will do whatever it takes to protect his newfound family and himself. <P><P>Together, Pen and Xander must navigate first love and discovering where they belong in order to save the place they all call home. <P><P>This stunning and poignant novel from debut author Laekan Zea Kemp explores identity, found families and the power of food, all nestled within a courageous and intensely loyal Chicanx community.
The Sommelier's Atlas of Taste: A Field Guide to the Great Wines of Europe
by Jordan Mackay Rajat ParrThe first definitive reference book to describe, region-by-region, how the great wines of Europe should taste. This will be the go-to guide for aspiring sommeliers, wine aficionados who want to improve their blind tasting skills, and amateur enthusiasts looking for a straightforward and visceral way to understand and describe wine.In this seminal addition to the wine canon, noted experts Rajat Parr and Jordan Mackay share everything they've learned in their decades of tasting wine. The result is the most in-depth study of the world's greatest wine regions ever published. There are books that describe the geography of wine regions. And there are books that describe the way basic wines and grapes should taste. But there are no books that describe the intricacies of the way wines from various subregions, soils, and appellations should taste. Now, for the first time ever, you can learn about the differences between wines from the 7 grand crus and 40 premier crus of Chablis, or the terroirs in Barolo, Champagne, and Bordeaux. Paying attention to styles, winemakers, soils, and the most cutting-edge of trends, this book explains how to understand the wines of the world not in the classical way, but in the modern way--appellation by appellation, soil by soil, technique by technique--making it an essential reference and instant classic.
The Sommelier's Cookbook: Recipes and Wine Pairings for Discerning Palates
by Joanie MétivierA must-have cookbook and wine reference guide for every budding sommelier As every wine-lover knows, a great bottle of wine becomes sublime when paired with the right food, and the right pour can elevate the simplest of meals. With wine as with life, finding this kind of harmony can be tricky, but wine pairing isn't kismet—it's knowledge. All you need is the right guide in order to pair like a sommelier. Like an in-house sommelier, The Sommelier's Cookbook will guide you to wine pairing bliss. First, learn what makes for a good pairing. Next, flip to extensive information on more than 60 wine types and blends, including beloved ones like Pinot Noir, trendy natural wines, and less-common wines like Assyrtiko. Then, 75 easy recipes help you put this knowledge into action, with brunch, appetizers, and show-stopping main dishes. This guide to cooking and pairing wine like a sommelier includes: Meals and more—Enjoy 75 tasty recipes, including main dishes, snacks, appetizers, and desserts. Vino overview—Get in-depth reference information on 60 wine varietals and blends, including where they're grown, what they're called, and what food they taste great with. Party on!—When you're ready to entertain like a sommelier, use the suggested menus or put together a perfectly paired cheese board for your guests. Become the neighborhood sommelier with The Sommelier's Cookbook.
Sommelier's Guide to Wine: Everything You Need to Know for Selecting, Serving, and Savoring Wine like the Experts
by Brian H. SmithThis updated and revised edition is the essential guide for aspiring wine connoisseurs who are seeking the knowledge and confidence of a C.I.A. wine professional. Written by a leading wine educator from the esteemed Culinary Institute of America, The Sommelier's Guide to Wine is an engaging, in-depth introduction to the often-intimidating world of wine. This fully updated guide provides a basic text for wine aficionados. Created in a handy size and format, it gives wine lovers the confidence and savvy to navigate the wine list in a restaurant or the aisles of the local wine store. Foodies, wine expert wannabes, wait staff, and wine lovers alike can learn how to present, serve, drink, and store wine just like a sommelier. The guidebook explains different wine styles, grape types, wine regions, and includes tips on how to properly pair wines with specific foods. Learn about all the new wine trends, too.It's the perfect introduction to the complex world of wines.
Somos lo que comemos: Verdades y mentiras de la alimientación
by Mónica KatzMónica Katz nos introduce en el apasionante mundo de la alimentación. ¿Qué es lo que en verdad consumimos cada vez que comemos? Comer es imprescindible para vivir, pero también comemos para obtener placer, por aburrimiento, para calmarnos, para no pensar, para reunirnos con amigos y familia, para celebrar, para seducir. Y vivimos rodeados de estímulos que incitan a comer: programas de TV, publicidades, restaurantes, bares, kioscos y comercios con góndolas rebosantes de alimentos y bebidas, al alcance de nuestra mano. En ese sentido, la industria ha logrado producir alimentos a gran escala, procesados y especialmente diseñados para el consumo, a tal punto que no siempre sabemos qué es lo que en verdad consumimos cada vez que comemos. Mónica Katz nos introduce en el apasionante mundo de la alimentación y descompone en todas sus facetas el prisma de esa actividad humana. ¿Por qué nos gustan tanto ciertas comidas y por qué rechazamos otras? ¿Qué función cumplen los sentidos en la selección y el consumo? ¿Cómo utiliza la industria esos conocimientos? ¿Qué responsabilidad tiene el Estado en el control y la producción de alimentos? ¿Cuáles son beneficiosos para nuestro organismo, cuánto debemos consumir y cómo tenemos que hacerlo para lograr, sin recurrir a ninguna dieta, disfrutar de la comida y ganar en salud?
Somos lo que comemos: Verdades y mentiras de la alimentación
by Mónica KatzEn esta edición décimo aniversario, revisada y actualizada, Mónica Katz y Valeria Sol Groisman nos introducen en el apasionante mundo de la alimentación y descomponen en todas sus facetas el prisma de esa actividad humana. En esta edición aniversario, revisada y actualizada, Mónica Katz y Valeria Sol Groisman nos introducen en el apasionante mundo de la alimentación y describen todas las facetas de esta actividad humana. ¿Por qué nos gustan ciertas comidas y rechazamos otras? ¿Qué función cumplen los sentidos? ¿Cómo utiliza la industria esos conocimientos? ¿Qué responsabilidad tiene el Estado en el control y la producción de los alimentos? ¿Cuáles son beneficiosos para nuestro organismo, cuánto debemos consumir y cómo tenemos que hacerlo para lograr disfrutar de la comida, sin recurrir a ninguna dieta? ¿Alcanza la ley de etiquetado? Este libro es fundamental porque comer es imprescindible para vivir. Pero también porque lo hacemos para obtener placer, por aburrimiento, para calmarnos, para reunirnos con amigos y familia, para celebrar, para seducir. Y vivimos rodeados de estímulos que incitan a comer: programas de televisión, publicidades, restaurantes, bares, kioscos y comercios con góndolas rebosantes de alimentos y bebidas al alcance de nuestra mano. Como la industria ha logrado producir alimentos a gran escala, procesados y especialmente diseñados para el consumo, no siempre sabemos qué es lo que en verdad consumimos cada vez que comemos.
Son of a Southern Chef: Cook with Soul
by Lazarus LynchA wildly inventive soul food bible from a two-time Chopped winner and the host of Snapchat's first-ever cooking show.Thousands of fans know Lazarus Lynch for his bold artistic sensibility, exciting take on soul food, and knockout fashion sense. Laz has always had Southern and Caribbean food on his mind and running through his veins; his mother is Guyanese, while his father was from Alabama and ran a popular soul food restaurant in Queens known for its Southern comfort favorites. He created "Son of a Southern Chef" on Instagram as a love letter to the family recipes and love of cooking he inherited.In his debut cookbook, Laz offers up more than 100 recipe hits with new takes on classic dishes like Brown Butter Candy Yam Mash with Goat Cheese Brülée, Shrimp and Crazy Creamy Cheddar Grits, and Dulce de Leche Banana Pudding. Packed with splashy color photography that pops off the page, this cookbook blends fashion, food, and storytelling to get readers into the kitchen. It's a Southern cookbook like you've never seen before.
Songs of Wine and Murder (A Tourist Trap Mystery #15)
by Lynn CahoonFans of female sleuth cozies will delight in New York Times bestselling author Lynn Cahoon&’s latest installment in her long-running Tourist Trap Mystery series. With the Moonstone Beach Festival coming up, Jill is touching base with her fellow small business owners to make it as successful as possible. It&’s frustrating when Darla, the owner of South Cove Winery, is late to a big meeting, but they manage to get the discussion rolling about the kite flying event and the big Battle of the Bands—which Darla&’s musician boyfriend is hoping will be his big break. And Jill, of course, will be there with her food truck, hoping for a financial boost after a slow spring. But amid the fun in the California sun, someone will soon be planning a funeral instead of a festival—and Jill and her detective fiancé will have to find out who ruined the Moonstone Beach mood with murder . . .Praise for Lynn Cahoon and the Tourist Trap Mysteries &“I love the author&’s style, which was warm and friendly . . . [A] wonderfully appealing series.&” —Dru&’s Book Musings &“Lynn Cahoon&’s popular Tourist Trap series is . . . one of my go-to cozy mystery series!&” —Hope By the Book
The SoNo Baking Company Cookbook
by Martha Stewart John BarricelliWarm pecan-studded sticky buns; banana streusel muffins; passionfruit mousse served atop a thin layer of sponge cake and garnished with fresh raspberries; decadent chocolate cake layered and iced with smooth, elegant chocolate ganache; red velvet cupcakes; and foccaccia flavored with fresh herbs and topped with tomato, mozzarella, and pesto--these are some of the mouth-watering recipes that John Barricelli shares in The SoNo Baking Company Cookbook. A regular on The Martha Stewart Show and host of Everyday Baking, John Barricelli is a familiar face to home bakers. When he opened the SoNo Baking Company & Café in South Norwalk, Connecticut in 2005, the New York Times gushed, "This new bakery is superb and proves it daily," and since then it has become a hot spot for discerning pastry aficionados across the Northeast. The SoNo Baking Company Cookbook is for both first-time and experienced home bakers who can find everything they need here. With these foolproof recipes for breads, specialty cakes, delicate pastries, and much more, you can now create your baking repertoire including new variations on old favorites. With John's simple-yet-elegant recipes and his easy-to-follow directions and techniques--including how to make the best brownies and the lightest meringues--The SoNo Baking Company Cookbook will be used in your home kitchen for years to come. John will teach you what dough should feel like, what batter should look like, and what bread should smell like when it's baking in the oven so that you become a confident, intuitive baker. A third-generation baker, JOHN BARRICELLI graduated from the Culinary Institute of America and worked at River Café, Le Bernardin, and the Four Seasons Restaurant. He then owned and ran Cousin John's Café and Bakery in Brooklyn for ten years. John worked at Martha Stewart Living Omnimedia, becoming a featured chef on Everyday Food, and in 2008 he became host of the spin-off Everyday Baking. In 2005, John opened the SoNo Baking Company and Cafe in South Norwalk, Connecticut.
Sono Ideal: Descubra a fórmula para melhorar o humor e a função cerebral, perder peso, reduzir o stresse e dormir melhor
by Michael MosleyDo autor #1 bestseller de Jejum Ideal Descubra a fórmula para melhorar o humor e a função cerebral, perder peso, reduzir o stresse e dormir melhor Uma boa noite de sono é essencial para um corpo e cérebro saudáveis. Então, porque é que tanta gente luta para dormir bem? A ciência mostra que dormir é, alongo prazo, mais importante para a nossa saúde que a dieta, o exercício e a riqueza. No entanto, na sociedade actual, lutamos cada vez mais para conseguir dormir bem. Em Sono ideal, o Dr. Michael Mosley explica exatamente o que acontece quando dormimos, o que desencadeia os problemas comuns de sono, por que razão os conselhos típicos raramente funcionam e como dormir regularmente entre 7 a 8 horas por noite pode reduzir o risco de depressão, manter-nos magros e ajudar-nos a combater doenças crónicas. Com propensão para a insónia, o Dr. Mosley participou em várias experiências relacionadas com o sono e testou todos os remédios para descobrir o que funciona e o que não funciona. O resultado é um programa brilhante de quatro semanas, projetado para quebrar o hábito da insónia e ajudá-lo a restabelecer um padrão de sono saudável. Com conselhos surpreendentes, desde como melhorar a higiene do sono até à importância da saúde do intestino, além de receitas que irão estimular um sono reparador, melhorando o microbioma intestinal, este livro oferece as ferramentas de que precisa não apenas para dormir melhor, mas para reduzir os níveis de stresse e sentir-se mais feliz e saudável a cada dia. Os elogios da crítica:«A experiência em primeira mão com a insónia de Mosley e a sua busca por respostas tornam este livro imprescindível. Vai mudar muitas vidas.»Prof. Barry Marshall, Prémio Nobel da Medicina «Um livro brilhante e elucidativoque o ajudará a melhorar a qualidade do sono e curar a insónia.»Daily Mail «Um livro fascinante e acessível, com algumas descobertas verdadeiramente surpreendentes. Se tem problemas de sono ou conhece alguém que os tenha, este livro é obrigatório.»Professora Felice Jacka, diretora do Food & Mood Center, Deakin University «Um guia prático para dormir melhor, escrito por um reconhecido ex-insone. Explora a ciência mais recente, oferece informações fascinantes e muitos conselhos originais.»Dr. Tim Spector, professor de Genética no King College em Londres «Que livro óptimo! O assunto é fascinante e o Dr. Michael Mosley escreveu um guia claro e muito interessante sobre os sombrios mistérios do sono e como dormir para ter uma saúde melhor.»Dr. Roy Taylor, professor de Medicina e Metabolismo, Universidade de Newcastle «Recomendo vivamente este livro. Sono ideal é uma leitura envolvente, bem-humorada e muito relaxante, com conselhos práticos sobre todos os aspectos do sono e das bactérias intestinais. Contém ainda ensinamentos muito úteis para os pais.»Dr.ª Desiree Silva, professora de Pediatria da Universidade da Austrália Ocidental
Sookie's Recipe Book: Gilmore Girls: An Official Cookbook
by Elena Craig Elizabeth FishStraight from the Dragonfly Inn's executive chef, Sookie's Recipe Book teaches fans how to make iconic recipes as only Sookie St. James can!Join Sookie in the kitchen for an in-world culinary journey through Gilmore Girls featuring easy-to-follow recipes for all her elaborate creations, including Famous Peach Sauce, Rocky Road Cookies, each course of the Bracebridge Dinner, and her iconic Hot House Tomato Salad. In this official cookbook, you'll find the lovable chef's uniquely enthusiastic (and perhaps a little frenzied) take on dozens of memorable gastronomical moments in the show. The more than 75 recipes include: Breakfast: "I Have My Standards" Omelets, Blueberry-Lemon Pancakes, Belgian Waffles with Famous Peach Sauce, Shirred Eggs with Chive, Currant and Spice Scones Starters: The Original Onion Dip, Rory's Birthday Angel Wings, Walnut Arugula Gorgonzola Crostini, "The Lettuce is Dry" BLT Soup Sandwiches, Sides, and Salads: Jackson's Vegetables Carpaccio, Not Jackson's Vegetables Ratatouille, Warm Potato and Chorizo Salad, Sweet Potato Biscuit Sandwiches Mains: "Four in Four" Coq au Vin, Chicken and Dumpling Casserole, Pasta a la Sookie, Butternut Squash Pasta Purses, Bracebridge Dinner "Peacock" Pie Drinks, Cocktails, and Mixes: Wassail, Four Years without a Cocktail Mockaritas, "Coffee! Coffee! Coffee!" Martini, Chocolate Chocolate Chip Milkshake Desserts: Plum Pudding with Hard Sauce, Sour Cream Peach Pie, "Paint the Wall Red" Strawberry Tarts, Cider Ice Cream, Dark Chocolate S'mores Wedding Cake Of course, more is more in Sookie's kitchen! You'll also find tips to avoid kitchen accidents (and pumpkin hands!), advice on how to adapt recipes to meet dietary restrictions, and reflections on Sookie's most innovative risks in recipe development.
Sopa Quema Grasas
by Pílula DigitalIngerir líquidos, principalmente agua, es fundamental para la salud y para el éxito de cualquier dieta. Pero, si el objetivo es perder peso, además del agua, también es importante investir en cambios inteligentes en la alimentación, como la sustitución de un plato de arroz y frijoles por una sopa súper nutritiva y light. Por eso, la dieta de la sopa es una opción para quien desea adelgazar rápido. Esta dieta fue creada para ser utilizada por pacientes del Instituto del Corazón de San Pablo, los cuales precisaban adelgazar antes de realizarse cirugías en el corazón. Pero, el éxito fue tanto que acabó siendo incorporada por quien busca perder el exceso de grasas y desintoxicar el organismo.
Sopars a la fresca
by Myrto KalleLes millors receptes per gaudir dels sopars d'estiu a l'aire lliure: senzilles, saboroses i amb un toc que et transporta a Grècia. Sardinada al balcó, una taula ben assortida d'amanides i formatges, o simplement una foccacia per a un sopar improvisat de divendres: l'estiu és la millor època de l'any per reunir-nos sense pressa al voltant d'un bon àpat, acompanyats d'amics i família. Myrto Kalle ens porta més de 50 receptes de temporada, idònies per compartir a l'aire lliure, i sempre amb un toc de la seva Grècia natal. Tzatzikis, cremes fredes, marinats, salses, pastissos de verdures... Senzills i ràpids de preparar, tots els plats venen amanits amb històries i trucs que faran les delícies de grans i petits en les llargues sobretaules d'estiu.
Sopes: Brous, escudelles i sopes fredes. Receptes familiars i dels millors fogons
by Ada ParelladaBrous, escudelles i sopes fredes. Receptes familiars i dels millors fogons, recuperades, inventades i millorades. Un homenatge alegre a un plat tradicional que no volem perdre. Un recull de 50 receptes de sopes clàssiques, casolanes, tradicionals o regionals, explicades amb l’enginy comunicatiu i l'expertesa de l’Ada Parellada, des de l’anècdota i des de les particularitats dels ingredients, per retre homenatge a l'esperit d'abans, a l'aroma de la sopa de Nadal que tots tenim gravada en la memòria quan arribàvem a casa els pares o els avis. Sopa és llar, és hospitalitat, és fonda, i això, sopa, fonda, hospitalitat, llar, aroma... és un tret comú del nostre tarannà.
Sophie Leavitt's Penny Pinchers Cook Book
by Sophie LeavittThis is the budget-wise, cook book you've been waiting for, written in Mrs. Leavitt's warm, simple, and clear way, with an introduction by Jean Mayer Chairman, White House Conferences on Food, Nutrition and Health NUTRITIONALLY SOUND! Each of the recipes in this book has been tested with an eye to scientific nutritional findings. They guarantee you and your family good taste--and good nutrition! BUDGET WISE! Simple, everyday foods at prices everyone can afford, enlivened by Mrs. Leavitt's very own special touches! SERVE meals anyone would be proud of at prices your pocket book can afford! SOPHIE LEAVITT'S PENNY PINCHER'S COOK BOOK will be your "kitchen bible." Hundreds of delicious, nutritious, inexpensive recipes!
Soph's Plant Kitchen: Delicious high protein recipes to fuel you for life - The Sunday Times Bestseller 2025
by Sophie Waplington'This book is a collection of my best and most used recipes that I turn to time and time again. I'm delighted to share them with the world, so we can all enjoy quick, simple, healthy, sustainable plant-based meals.'Sophie Waplington @sophsplantkitchenA qualified personal trainer with a passion for food, Sophie knows the vital role diet - and particularly eating plenty of protein and fibre - plays in nurturing a healthy body and a happy mind. Her recipes have been described as 'plant-based perfection'.Sophie also knows how busy everyone is so in her first book she shows how easy it is to eat delicious protein and fibre packed meals without spending hours in the kitchen. With over 100 recipes covering everything from meal-prep lunches to comforting classics and high protein treats, including:Breakfast BurritoEasy Ginger, Miso and Lime Noodle SaladSatay Chickpea and QuinoaCreamy Courgette and Butterbean BowlFalafel Pot Pie, Tofu Banoffee Pie SlicesAnd to make it even easier to hit your goals each recipe contains grams of protein and fibre per portion. The perfect combination of mouth-watering deliciousness and fitness inspiration, Soph's Plant Kitchen will fuel you for life.'Fuel your body with wholefood, high protein, nutrient dense, plant-based recipes and you will feel AMAZING,' Sophie Waplington @sophsplantkitchen
Soph's Plant Kitchen: Delicious high protein recipes to fuel you for life - The Sunday Times Bestseller 2025
by Sophie Waplington'This book is a collection of my best and most used recipes that I turn to time and time again. I'm delighted to share them with the world, so we can all enjoy quick, simple, healthy, sustainable plant-based meals.'Sophie Waplington @sophsplantkitchenA qualified personal trainer with a passion for food, Sophie knows the vital role diet - and particularly eating plenty of protein and fibre - plays in nurturing a healthy body and a happy mind. Her recipes have been described as 'plant-based perfection'.Sophie also knows how busy everyone is so in her first book she shows how easy it is to eat delicious protein and fibre packed meals without spending hours in the kitchen. With over 100 recipes covering everything from meal-prep lunches to comforting classics and high protein treats, including:Breakfast BurritoEasy Ginger, Miso and Lime Noodle SaladSatay Chickpea and QuinoaCreamy Courgette and Butterbean BowlFalafel Pot Pie, Tofu Banoffee Pie SlicesAnd to make it even easier to hit your goals each recipe contains grams of protein and fibre per portion. The perfect combination of mouth-watering deliciousness and fitness inspiration, Soph's Plant Kitchen will fuel you for life.'Fuel your body with wholefood, high protein, nutrient dense, plant-based recipes and you will feel AMAZING,' Sophie Waplington @sophsplantkitchen
The Sopranos Family Cookbook: As Compiled by Artie Bucco
by Allen Rucker David Chase Michele Scicolone Artie BuccoNuovo Vesuvio. The "family" restaurant, redefined. Home to the finest in Napolitan' cuisine and Essex County's best kept secret. Now Artie Bucco, la cucina's master chef and your personal host, invites you to a special feast...with a little help from his friends. From arancini to zabaglione, from baccala to Quail Sinatra-style, Artie Bucco and his guests, the Sopranos and their associates, offer food lovers one hundred Avellinese-style recipes and valuable preparation tips. But that's not all! Artie also brings you a cornucopia of precious Sopranos artifacts that includes photos from the old country; the first Bucco's Vesuvio's menu from 1926; AJ's school essay on "Why I Like Food"; Bobby Bacala's style tips for big eaters, and much, much more.
The Sopranos: The Official Cocktail Book
by Sarah Gualtieri Emma Carlson BerneRaise a toast to one of television&’s greatest series with distinctive cocktails inspired by the iconic moments and legendary characters of The Sopranos.Now it&’s easier than ever to craft killer cocktails sure to make the family proud. Featuring 60 classic recipes, The Sopranos: The Official Cocktail Book will have your whole crew sipping in style. This officially licensed collection includes drinks inspired by everyone from Tony and Junior Soprano to Chris Moltisanti, Paulie, Carmela, and more–plus step-by-step instructions, bartender tips, and beautiful full-color photography–making it an essential addition to every wise guy&’s bar cart or bookshelf. 60 RECIPES: Containing a varied roster of drinks from all corners of the series, The Sopranos: The Official Cocktail Book is a must-have, comprehensive guide for... this thing of ours. FOR ALL RANKS: Detailed, step-by-step instructions and helpful mixology tips ensure success. STUNNING PHOTOS: Beautiful, full-color photography helps you present picture-perfect (FBI-proof) cocktails. DRINK LIKE A BOSS: Featuring lively concoctions inspired by the memorable locations, legends, and allies of the New Jersey mob, this book captures the world and feel of the award-winning series inside every glass.