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The New ME Diet
by Jade Teta Keoni TetaThe New ME Diet unlocks your fat-burning hormones, so you can stop counting calories and start losing weight Holistic physicians, biochemists, and personal trainers Jade Teta and Keoni Teta have created a diet and exercise program that jump-starts your stalled metabolism and turns your body into a fat-burning machine. In the first three weeks you'll experience a Metabolic Spark and lose up to 15 pounds, a signal that your metabolism is ready to begin burning fat. Next you'll undergo a Metabolic Transformation and lose 0.5 to 2 percent of body fat a week. In the end, you'll achieve optimal metabolic functioning-the Metabolic Effect-which will keep the weight off once and for all. More than ten thousand people have learned to lose weight smarter by not working harder with The New ME Diet, and now you can too. Complete the Metabolic Effect Questionnaire and find out if you are a sugar, muscle, or mixed burner. Create a personalized diet plan that supports your best hormonal balance and turns you into a fat burner. Fight hunger and cravings with five to six meals a day and a Reward Meal each week. Perform rest-based weight-training exercises called "hybrids" that only require a pair of light weights and three 30-minute sessions per week so that you burn fat even while you rest. So transform your metabolism and enjoy a new you, with The New ME Diet.
The New ME Diet
by Jade Teta Keoni TetaThe New ME Diet unlocks your fat-burning hormones, so you can stop counting calories and start losing weightHolistic physicians, biochemists, and personal trainers Jade Teta and Keoni Teta have created a diet and exercise program that jump-starts your stalled metabolism and turns your body into a fat-burning machine.In the first three weeks you'll experience a Metabolic Spark and lose up to 15 pounds, a signal that your metabolism is ready to begin burning fat. Next you'll undergo a Metabolic Transformation and lose 0.5 to 2 percent of body fat a week. In the end, you'll achieve optimal metabolic functioning--the Metabolic Effect--which will keep the weight off once and for all.More than ten thousand people have learned to lose weight smarter by not working harder with The New ME Diet, and now you can too.Complete the Metabolic Effect Questionnaire and find out if you are a sugar, muscle, or mixed burner.Create a personalized diet plan that supports your best hormonal balance and turns you into a fat burner.Fight hunger and cravings with five to six meals a day and a Reward Meal each week.Perform rest-based weight-training exercises called "hybrids" that only require a pair of light weights and three 30-minute sessions per week so that you burn fat even while you rest.So transform your metabolism and enjoy a new you, with The New ME Diet.
The New McDougall Cookbook
by John A. Mcdougall Mary McdougallThree hundred meatless, dairyless, high-carbohydrate, and virtually fat-free recipes comprise this excellent new cookbook by the creators of the McDougall Program. Created and tested by Mary McDougall, these delicious dishes are adapted from a variety of ethnic traditions and offer sensational meals for any time of day.
The New Me: Eat Smart. Move More. Think Thin.
by Adro Sarnelli Donna JonesAt 9 Adro Sarnelli was 75 kg, struggling with schoolyard taunts, and getting angry with himself and the world. At 18 and almost 120 kg, he wasn't dealing with the real reasons for his escaling weight. At 26, weighting in excess of 155 kg, having failed with numerous diets, he made a decision. In 2006, Adro auditioned for the first Australian series of 'The Biggest Loser' in a last-ditch attempt to lose the weight and become the person and father he always wanted to be thin and fit, happy and involved. Not only did he go on to win, he also inspired millions of Australians by losing more than 50 kg in four months - discovering that he'd had the power within himself all along to create his 'new me'. Part memoir, part weight loss book, THE NEW ME is Adro's very personal story of a lifetime of struggling with weight. Let Adro's philosophy and his own program inspire you to get off the emotional roller-coaster ride, lose the weight and turn your life around.
The New Mediterranean Diet Cookbook: A Delicious Alternative For Lifelong Health
by Marion Nestle Nancy Harmon JenkinsCooking Light named The New Mediterranean Diet Cookbook one of the top three healthy cookbooks of the last twenty-five years, calling it "a grand tour through the region." Now Nancy Harmon Jenkins's revolutionary approach to healthy eating is available for the first time as an eBook.Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins's acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world's healthiest cuisines. But best of all are the recipes--bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you're cooking for yourself, your family, or your friends. Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today's American kitchens. You'll also find new cooking techniques and a simplified approach to cooking--because simplicity is what the Mediterranean way of eating is all about. Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander--plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round. Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul--and can be prepared with ease in your home kitchen.
The New Mediterranean Jewish Table: Old World Recipes for the Modern Home
by Joyce GoldsteinFor thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the world. In the United States, this has resulted primarily in an Ashkenazi table of matzo ball soup and knishes, brisket and gefilte fish. But Joyce Goldstein is now expanding that menu with this comprehensive collection of over four hundred recipes from the kitchens of three Mediterranean Jewish cultures: the Sephardic, the Maghrebi, and the Mizrahi. The New Mediterranean Jewish Table is an authoritative guide to Jewish home cooking from North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. It is a treasury filled with vibrant, seasonal recipes--both classic and updated--that embrace fresh fruits and vegetables; grains and legumes; small portions of meat, poultry, and fish; and a healthy mix of herbs and spices. It is also the story of how Jewish cooks successfully brought the local ingredients, techniques, and traditions of their new homelands into their kitchens. With this varied and appealing selection of Mediterranean Jewish recipes, Joyce Goldstein promises to inspire new generations of Jewish and non-Jewish home cooks alike with dishes for everyday meals and holiday celebrations.
The New Menopause: Navigating Your Path Through Hormonal Change with Purpose, Power, and Facts
by Mary Claire Haver MD#1 NEW YORK TIMES BESTSELLER • Take charge of your health with this invaluable guide to everything a woman needs to know about menopause during her hormonal transition and beyond—by the bestselling author of The Galveston Diet.A NEW YORK POST BEST BOOK OF THE YEARMenopause is inevitable, but suffering through it is not! This is the empowering approach to self-advocacy that pioneering women&’s health advocate Dr. Mary Claire Haver takes for women in the midst of hormonal change in The New Menopause. A sweeping, authoritative book of science-backed information and lived experience, it covers every woman&’s needs:• From changes in your appearance and sleep patterns to neurological, musculoskeletal, psychological, and sexual issues, a comprehensive A to Z toolkit of science-backed options for coping with symptoms.• What to do to mediate the risks associated with your body&’s natural drop in estrogen production, including for diabetes, dementia, Alzheimer&’s, osteoporosis, cardiovascular disease, and weight gain.• How to advocate and prepare for annual midlife wellness visits, including questions for your doctor and how to insist on whole life care.• The very latest research on the benefits and side effects of hormone replacement therapy.The bible of midlife wellness, The New Menopause arms women with the power to secure vibrant health and well-being for the rest of their lives.
The New Mexico Farm Table Cookbook: 100 Homegrown Recipes from the Land of Enchantment (The Farm Table Cookbook) (The Farm Table Cookbook #0)
by Sharon NiedermanIf you think New Mexico cooking is all about burritos and enchiladas, you're in for a surprise! Long before eating "farm to table" was de rigeur, New Mexico's small farms and ranches provided its families and communities with homegrown vegetables, fruit, milk, meat, and eggs. The state's traditional cuisine, a mixture of Indian, Spanish, and Mexican flavors, is unique. Now you can learn its secrets and make its signature dishes wherever you call home. Interspersed with recipes for preparing New Mexico's distinctive bounty--its honey, pistachios, lavender, sweet peas, garlic, corn, lamb, beef, buffalo, goat cheese, apples, and pears, as well as its famous chiles--are profiles of its best food producers and purveyors. Learn the foodways of family farms and ranches, mom-and-pop cafes, and spirited restaurants, and meet the people who love preparing and presenting this nourishing and delightful cuisine. The New Mexico Farm Table Cookbook passes on to home cooks everywhere the state's most treasured recipes and techniques and its fresh takes on traditional ingredients; soon you'll be making the best green chile cheeseburgers, sourdough biscuits, chile rellenos, empanadas, mole, and more with readily accessible ingredients and simple, clear directions. Bring some New Mexico enchantment to your kitchen!
The New Midwestern Table: 200 Heartland Recipes
by Amy Thielen"The Midwest is rising," writes Minnesota native Amy Thielen--and her engaging, keenly American debut cookbook, with 200 recipes that herald a revival in heartland cuisine, is delicious proof.Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle's meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City's best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention. The New Midwestern Table reveals all that she's come to love--and learn--about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region's most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.
The New Milks: 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks
by Dina CheneyThe definitive guide to nondairy milks—the first comprehensive cookbook demystifying milk alternatives—here’s how to make and customize all types of vegan milks, with one hundred delicious recipes and handy comparison charts, tips, and guidance for choosing the right dairy-free milks for cooking and baking.Got (non-dairy) milk? Whether you’re paleo, vegan, lactose intolerant, kosher, or just plain adventurous in the kitchen, your non-dairy options now encompass far more than soy, coconut, and almond milks. Consider grain milks, such as oat and amaranth; nut milks, such as cashew and hazelnut; and seed milks, such as sunflower and hemp. Which ones bake the best biscuits? Complement your coffee? Make your mashed potatoes as creamy as mom’s? The New Milks has the answers. The New Milks is the first bible of milk alternatives, helping you prepare, select, and cook with all varieties. With helpful charts comparing the texture, nutritional content, taste, and best uses for each milk, plus one hundred flavorful recipes, cooking and baking with non-dairy milks has never been easier! The first section of the book provides instructions for making an incredible range of non-dairy milks, followed by suggestions for use. Then, dive into recipes for breakfast, lunch, and dinner; sweets and breads; and smoothies and drinks. Each recipe calls for the ideal type of non-dairy milk, and most list alternates, so you can tweak them for your dietary needs and taste preferences. From “Buttermilk” Almond Waffles with Warm Berry Agave Sauce, to Mexican Chocolate Pudding, to Avocado-Basil Smoothies, every recipe is dairy-free, all but two are kosher, the vast majority are vegan, and most are gluten-free. Who needs the milkman when the alternatives are so much fun?
The New Nashville Chef's Table: Extraordinary Recipes From Music City
by Stephanie StewartFood, cooking and restaurants reflect the down-home spirit of Nashville, the people who live there, and their many cultures and cuisines. Culinary traditions here are firm, but there is a dynamic food/dining evolution taking place––from homey mom and pop cafes to chic new eateries. The New Nashville Chef&’s Table features recipes for the home cook from the city's most celebrated eateries alongside beautiful photography.
The New Newlywed Cookbook: 100 Recipes for Every Couple to Cook Together
by Kenzie Swanhart Julien LevesqueDate night dinners and easy parties—for couples who love to cook.Not every couple is the same, and not every kitchen only has one cook. The New Newlywed Cookbook helps the two of you come together in the kitchen with 100 recipes for delicious dishes perfectly suited for a pair of chefs.Want to cook up a romantic meal? A cozy breakfast at home? A tasty holiday spread? The New Newlywed Cookbook—written by Kenzie Swanhart and Julien Levesque, married partners who have been cooking together for nine years—has mouthwatering recipes for every occasion. This newlywed cookbook features simple and straightforward directions, along with plenty of tips and tricks to help you share the fun of cooking, hosting, and, of course, eating!The New Newlywed Cookbook includes:Cooking for two—This newlywed cookbook was written specifically with couples in mind, featuring optional "sous-chef" instructions that will turn the two of you into an efficient culinary team.Recipes for every occasion—You'll always know what to make with 100 recipes that cover everything from breakfast in bed and romantic dinner dates to weekend BBQs and a Friendsgiving feast.New kitchen for newlyweds—It doesn't matter if you opted for a traditional registry or not—get a newlywed cookbook that shows you how to set up your kitchen like a pro.It has never been easier (or more enjoyable) to cook together—spice things up with The New Newlywed Cookbook.
The New Old Bar
by Dan Smith Steve McdonaghThe New Old Bar is a collection of 200 great classic cocktail recipes that takes the fear out of entertaining and demystifies the party-throwing experience. Much more than an assortment of vintage cocktails (plus 25 terrific small dishes to enjoy while you drink them), The New Old Bar is a how-to manual on bringing mid-century cocktail culture to your home bar.Authors Steve McDonagh and Dan Smith comprise the Chicago restaurant and catering duo known as The Hearty Boys, who were the winners of the very first series of The Next Food Network Star. The Hearty Boys have catered events for President Barack Obama, and they have fed notables from Oprah Winfrey to Hillary Clinton.In this fun and beautifully photographed book, McDonagh and Smith tell readers about the proper tools needed for hosting successful cocktail parties, including vital information on bar setup, equipment needs, and proper shaking and blending techniques.The Hearty Boys have charmed the country with their breezy, insouciant take on food and entertaining, and now they bring the same warmth, humor, and easy expertise to the world of classic cocktails. Drink up!
The New One Pot Cookbook: More Than 200 Modern Recipes for the Classic Easy Meal
by Adams MediaA modern twist on classic one-pot cooking! Discover fresh, innovative, one-pot recipes that definitely go above and beyond your mom's favorite weeknight go-to meals. With easy instructions, and even easier cleanup--as well as beautiful ingredients and modern flavor combinations--anyone can make these fabulous dinner party crowd pleasers! Whether you're into sweet-and-savory combinations like Baked Apple Butter Steak with Sweet Potatoes and Butternut Squash Soup with Kielbasa and Wild Rice or international flavor favorites like Beef and Roasted Vegetables with Provencal Vinaigrette and Curried Chicken with Avocado, with more than 200 one-pot recipes to choose from, you'll never run out of easy, artisan meals that are simple to make and effortless to clean up!
The New Optimum Nutrition Bible
by Patrick HolfordSince it was first published in 1997, THE OPTIMUM NUTRITION BIBLE has revolutionized health by showing more than half a million readers how to achieve a profound sense of well-being by devising the best possible intake of nutrients for their unique biochemical makeup. THE NEW OPTIMUM NUTRITION BIBLE presents the latest research from Britain'¬?s top nutrition expert Patrick Holford, with new chapters on stimulants, water, eating right for your blood type, detox, homocysteine, and toxic minerals. You'¬?ll learn to analyze your symptoms, lifestyle, and eating habits in order to formulate a personal ideal diet and vitamin regimen. Once optimum nutrition is in place, you can look forward to a consistent high level of energy, emotional balance, alertness, physical fitness, resilience against infectious diseases, and longevity.A revised edition of the best-selling nutritional guide, with an A-to-Z guide to specific health problems and how to heal them with optimum nutrition.Unlike modern medicine, which tends to treat diseases not people, the optimum nutrition approach considers a human being as a whole, with an interconnected mind and body designed to adapt to health if the circumstances are right.Additional chapters cover boosting your immune system; preventing cancer and heart disease; how to increase your IQ, memory, and mental performance; improving skin health; and much more.THE OPTIMUM NUTRITION BIBLE sold more than 500,000 copies worldwide.From the Trade Paperback edition.
The New Organic Grower's Four-Season Harvest: How To Harvest Fresh, Organic Vegetables From Your Home Garden All Year Long
by Eliot ColemanEveryone who grows vegetables must know Coleman. He's the organic methods expert--the one who knows how to maximize both garden yield and gardening pleasure, year round. Annotation c. by Book News, Inc. , Portland, Or.
The New Orleans Chef's Table: Extraordinary Recipes From The Crescent City (Chef's Table)
by Lorin GaudinFood-obsessed and always hungry, New Orleans is a culinary melting pot of diverse people and diverse cuisines. From classics like jambalaya and beignets to new additions like boudin egg rolls and shrimp & tasso pinchos, there&’s something for everyone whether you live in the city or are just visiting. The new edition of The New Orleans Chef&’s Table brings together the best that the Big Easy has to offer, including recipes from each featured restaurant so you can recreate your favorite dishes at home. Come celebrate the taste of New Orleans!
The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook]
by Justin Devillier Jamie FeldmarA modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier.With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon--from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.
The New Paris: The People, Places & Ideas Fueling a Movement
by Lindsey Tramuta“[Tramuta] draws back the curtain on the city’s hipper, more happening side—as obsessed with coffee, creativity, and brunch as Brooklyn or Berlin.” —My Little ParisThe city long-adored for its medieval beauty, old-timey brasseries, and corner cafés has even more to offer today. In the last few years, a flood of new ideas and creative locals has infused a once-static, traditional city with a new open-minded sensibility and energy. Journalist Lindsey Tramuta offers detailed insight into the rapidly evolving worlds of food, wine, pastry, coffee, beer, fashion, and design in the delightful city of Paris. Tramuta puts the spotlight on the new trends and people that are making France’s capital a more whimsical, creative, vibrant, and curious place to explore than its classical reputation might suggest. With hundreds of striking photographs that capture this fresh, animated spirit—and a curated directory of Tramuta’s favorite places to eat, drink, stay, and shop—The New Paris shows us the storied City of Light as never before.“The author’s vibrant and precise command of English frames this lively collection of insights about cultural change and stories regarding multiple chefs and merchants.” —Forbes“As the culinary scene in Paris evolves, a new palate of flavors and styles of eating have emerged, redefining what is ‘French cuisine.’ The New Paris documents these changes through the lens of bakers, coffee roasters, ice cream makers, chefs, and even food truck owners. A thoughtful, and delicious, look at how Paris continues to delight and excite the palates of visitors and locals.” —David Lebovitz, author of My Paris Kitchen
The New Passover Menu
by Paula ShoyerPassover is a celebration of freedom—and Paula Shoyers innovative Passover collection celebrates culinary freedom, while still honoring the holidays dietary rules. Her dishes will set you free, combining all the nostalgic pleasure of family favorites with 65 contemporary creations sure to please a new generation of creative cooks. Covering both seder nights and all eight days of the holiday, Shoyer redefines Passover dining with an updated and global menu that includes Banana Charoset, Peruvian Roast Chicken with Salsa Verde, Moroccan Spiced Short Ribs, Sweet Potato Tzimmis, Eggplant Parmesan, and Frittata with Broccoli and Leeks. And dont forget the desserts (many gluten-free) that are Shoyers speciality, including Triple Chocolate Biscotti, Opera Cake, and Pear Frangipane Tarts. To streamline your planning, there are eight full menus to use as is or to mix and match, along with suggestions for other meals. Passover has never been so easy or delicious!
The New Persian Kitchen: [A Cookbook]
by Louisa ShafiaThis luscious and contemporary take on the alluring cuisine of Iran from cookbook author Louisa Shafia features 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients.In The New Persian Kitchen, acclaimed chef Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes--such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles--range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspirin
The New Pie: Modern Techniques for the Classic American Dessert
by Chris Taylor Paul ArguinCreate 75 beautiful and unique pies using traditional techniques and modern tools from a couple who has baked their way to the top. Get ready for a new, fresh take on baking the ultimate feel-good dessert: pie! In The New Pie, Chris Taylor and Paul Arguin--winners of more than 500 awards for baking (including the 2017 Best of Show Award at the National Pie Championships)--re-examine the wholesome world of pie. Through traditional time-honored techniques, modern cooking methods (like sous vide), innovative flavors (birthday cake; Tahitian pineapple; and mocha "mystery"), and a love for kitchen gadgets (like immersion circulators and silicone texture mats), these legendary competition circuit pie experts reinvent the traditional pastime of pie-making. With step-by-step instructions and playful photography, you'll learn to make groundbreaking creations, including a magnificent Blueberry-Maple Pie with wood-grain lattice, the King Fluffernutter Pie, and a striped chocolate Pie of the Tiger. Whether you are a pie voyeur, new baker, or baking enthusiast you will find inspiration at every turn and pies to satisfy every craving.
The New Portland, Maine, Chef's Table: Extraordinary Recipes from the Coast of Maine (Chef's Table)
by Margaret HathawayMaine&’s cultural and culinary heart, Portland is a buzzing and energetic food community. Widely considered to have one of the country&’s most vibrant food scenes—named &“Restaurant City of the Year&” by Bon Appetit—the city offers a diverse culinary landscape, from classic seafood to Oaxacan to Korean to Milanese, and its devotion to farm-to-table cuisine and locally sourced ingredients is undeniable given that the Portland Farmers&’ Market, the country&’s oldest continually operating market of its kind, has thrived here for over 200 years.With more than 80 recipes from dozens of the city&’s most celebrated restaurants, including Drifter's Wife, Rose Foods, and Chaval, and showcasing full-color photos of mouth-watering dishes by James Beard nominated chefs, and lots of local flavor, Portland&’s dynamic food scene is celebrated in all its gustatorial glory.
The New Portuguese Table: Exciting Flavors from Europe's Western Coast
by David LeiteWinner of the IACP 2010 Julia Child Award for First BookNestled between the Atlantic Ocean and Spain, Portugal is today's hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugal's pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves--all beloved by Americans and now combined in innovative ways.In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother's side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil-Poached Fresh Cod with Roasted Tomato Sauce. With full-color photographs throughout and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal.From the Hardcover edition.
The New Pressure Cooker Cookbook: More Than 200 Fresh, Easy Recipes for Today's Kitchen
by Adams MediaSlow cooked taste in no time! The old-fashioned pressure cooker is now a must-have tool in the modern busy cook's kitchen. As easy as a slow cooker, but without the all-day wait, the pressure cooker makes crafting healthy and delicious meals effortless! A pressure cooker not only reduces your cooking times by 60% to 90%, but it also preserves the essential vitamins in food, so you can eat healthier without spending all day in the kitchen. Whether you're looking for exciting international flavors like Coconut Fish Curry and Baba Ganoush or comfort food favorites like Fresh Tomato Soup or Risotto Primavera, The New Pressure Cooker Cookbook has it all! Complete with step-by-step instructions and gorgeous photographs, this cookbook takes what once was old and makes it new again with tasty recipes you won't be able to resist!