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Trisha's Table
by Trisha Yearwood Beth Yearwood Bernard Garth BrooksCountry music superstar, Food Network standout, and bestselling cookbook author Trisha Yearwood shows how delicious foods and wholesome dishes are part of the same balanced lifestyle. Trisha Yearwood is as much a force in the kitchen as she is on stage. But after years of enjoying decadent Southern comfort food, her culinary philosophy is evolving. As Trisha says, "I have adopted an 80/20 rule: 80 percent of the time I make good choices; 20 percent of the time I let myself splurge a little." Whether surprisingly virtuous or just a little bit sinful, the recipes in Trisha's Table all bring that unmistakable authenticity you've come to love from Trisha. You'll find brand-new dishes emblematic of the variety and balance Trisha champions. They skimp on anything but flavor, including dairy-free Angel Hair Pasta with Avocado Pesto, low-calorie Billie's Houdini Chicken Salad, vegetarian Smashed Sweet Pea Burgers, and tasty, high-protein Edamame Parmesan, alongside too-good-to-give-up family favorites, such as Slow Cooker Georgia Pulled-Pork Barbecue, Chicken Tortilla Casserole, Snappy Pear-Cranberry Crumble, and Chocolate Chip Cookie Dough Balls. Trisha wants to feed her loved ones--and yours, too--food that tastes good and food that's good for you. So pull up a seat at Trisha's Table and dig in!
Trophy Cupcakes and Parties!: Deliciously Fun Party Ideas and Recipes from Seattle's Prize-Winning Cupcake Bakery
by Jennifer Shea Rina JordanSeattle's favorite cupcake bakery, Trophy Cupcakes and Party, is adored for its mouthwatering cupcakes and charming party favors. It's also the go-to place for anyone looking to throw a phenomenal celebration, and now their recipes and party secrets are yours in this essential guide for every occasion--from luxe soirées like a sparkling engagement celebration, or an exotic Moroccan-themed bash, to crafty kids' parties, such as a bike parade and picnic, or a forest fairy tea party. Inside are recipes for Trophy's most prized flavor--red velvet!--as well as their popular everyday flavors like salted caramel and triple chocolate, and unique ones such as piña colada, and a gluten-free orange almond rose. You'll also get the basics on how to dream up party themes, create DIY crafts, as well as decorating and entertaining ideas, and insider baking and frosting tips, all from Trophy founder Jennifer Shea.
Tropical Asian Cooking
by Wendy HuttonThis book truly represents the contemporary flavors of tropical South and Southeast Asia today. It is unashamedly Asian without being traditional--reflecting the fascinating blend of peoples andcultures found in the region. What is particularly fascinating is the interaction between the cuisines that expand upon, and yet preserve, the distinctive character and strength of the indigenous dishes and ingredients. This modern, fresh approach to Asian cooking is in demand around the world today--honest food that is easy to put together and guaranteed to please. This stunning book has been produced in collaboration with well-known chefs of selected Four Seasons resorts in Asia. These chefs have share here a selection of their best recipes that are absolutely perfect for every occasion-from a simple breakfast for two, to an alfresco picnic or barbeque, to an elegant dinner party with friends at home. Competiton:Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia, 1-5796-5114-3, Artisan, September 2000, Hardcover, 346 pp. , $45. 00Savoring Southeast Asia by Joyce Jue, 0-7370-2043-1, Time Life, November 2000, Hardcover, 256 pp. , $39. 95Vatch's Southeast Asian Cookbook, 0-3121-8274-0, St. Martins Press (Trade), 1st US edition December 1997, Hardcover, 192 pages $26. 95
Tropical Asian Favourites
by Carol Selva RajahSelected from the best dishes of Tropical Asia. Cook all your favourite dishes-like Grilled Tender Beef Parcels with Thai Herbs, Classic Vietnamese Beef Noodle Soup with Fragrant Herbs (Pho), Grilled Quail with Lemongrass and Ginger, and Lemongrass and Coconut Créme Caramel-using these easy-to-follow homestyle recipes.
Tropical Cocktails Deck: 50 Sun-Kissed Drink Recipes
by Mittie HellmichGather around the tiki bar and enjoy libations to lounge by—from the Mai Tai to the Martinique Muse, the Bali Highball to the Bonsai Margarita. Stir up a breezy tropical vacation any time of year with this delicious array of sun-drenched cocktails. From margaritas and tropitinis to creamy coladas and luscious fruity coolers, each card offers an enticing new taste of the island. Recipes include: Pina Colada Neuva Zombie Brazilian Caipirinha Tidal Wave Shark Bite Papayarita Madagascar Mood Shifter Velvet Voodoo Riki Tiki Toddy Copabanana Daiquiri And more!
Tropical Fruit Cook Book
by Marilyn Rittenhouse HarrisDescribes about 40 different kinds of tropical fruits, with recipes for each.
Tropical Island Cooking
by Jennifer M. Aranas"A comprehensive guide, The Filipino-American Kitchen includes a brief culinary history of the Philippines, a glossary of Filipino ingredients used in the recipes and a guide to navigating Asian grocery stores. There is also a resource section for ordering ingredients online or directly from stores, followed by a "basics" chapter and 9 chapters of recipes organised by course, with main courses organised by food type. Anyone interested in Filipino cooking will find this book an invaluable resource. "
Tropical Punch Killer (Cupcakes in Paradise #12)
by Summer PrescottWhen you're married to a dashing detective, sometimes you worry. Then, when the killer sets their sights on you... it's his turn to worry. Cupcake baker and amateur sleuth, Melissa Beckett, worries about her handsome hubby, Detective Chas Beckett. Their sleepy, beachside town of Calgon, Florida doesn't have much crime, but on the rare occasion that a murder happens, Chas gets the call. His loving wife can't seem to keep her inquisitive little nose out of his cases, and this time around, that could mean murder. A dangerous killer, who committed an unspeakable crime, is on the loose and Missy may be the next target. Will she be able to figure out 'whodunit' in time to save herself and her hardworking husband? Find out in this enthralling, action-packed tale! This exciting Cozy Mystery can be read as a standalone, but if you'd like to know more about Missy, Chas and the rest of the Calgon gang, their history can be found in the two series previous to this one. The first Missy and Chas series is Frosted Love Cozy Mysteries, and the second is The INNcredibly Sweet Series. Enjoy them all!
Tropical Salads
by Lee Geok BoiNever have salads been so exciting! Take a fresh look at healthy greens and indulge in the spicy, tangy flavours of Asian salads. Tropical Salads offers you sensational salad dishes from Thailand, Vietnam, Indonesia, Singapore and Malaysia including Thai Green Mango Salad, Vietnamese Pork and Beansprout Salad and Singapore-style Rojak.
Tropical Standard: Cocktail Techniques And Reinvented Recipes
by Ben Schaffer Garret RichardTransforming tropical drinks with powerful techniques from the modernist bar Weaving together lessons from the craft cocktail revival, history of the tropical canon, and today’s cutting-edge bar techniques, master mixologist Garret Richard and award-winning cocktail writer Ben Schaffer provide a unique handbook for the tropical cocktail’s next wave. Crucial techniques are clearly detailed, including how to balance syrups, flash blend, handle carbonation, tackle tinctures, cordialize citrus, and power up juice with acid adjusting. Over the course of 84 recipes, vintage cocktails like the Rum Barrel, Mai Tai, and Ray’s Mistake are reimagined just as future classics are revealed, including the Beachcomber Negroni, Winter in L.A., and Field of Mars. These drinks honor founding legends such as Donn Beach, Trader Vic, and Harry Yee as well as modern icons, including Dale DeGroff, Audrey Saunders, Julie Reiner, and Dave Arnold. By equipping both home bartenders and professionals with the skills to forge their own paths to cocktail creativity, this groundbreaking compendium sets a new tropical standard.
Trouble Spot Fat Loss
by Bruce KrahnFrom health and fitness expert, and author of The Fat-Fighter Diet, comes a guide to dropping the fat from your most stubborn, hard-to-lose "trouble" spots. We are obsessed with fat. But how much do you really know about it? In Trouble Spot Fat Loss, Bruce Krahn tackles fat-loss myths, explains what fat is, how it works, and how to drop fat from trouble areas in a healthy and sustainable way. This book combines diet and fitness in an accessible manner, without being restrictive or damaging to the body as so many modern fad diets are. Trouble Spot Fat Loss tells you where to start and how to stay motivated to achieve the healthy body you've always wanted. Contributing a foreword to the book is Vince DelMonte, the world-renowned "Skinny Guy Saviour," who developed the No-Nonsense Muscle Building program to help people live healthier, happier lives with a more satisfying body. His program has sold tens of thousands of copies across the world. Trouble Spot Fat Loss shows you how to reshape your body in a healthy way and keep fat off those trouble spots for good.
Troubleshooting Tips for Your Aga
by Amy WillcockMore people than ever before are discovering the joys of the Aga. It's so much more than just a cooker - it's a style statement and a way of life. But Agas are notoriously tricky to master, and where do you turn to with those niggling questions like, what do you cook where, how do you control heat loss, and how do you bake the perfect cake? Now in Troubleshooting Tips for your Aga, renowned Aga cook and expert Amy Willcock brings you the answers to all these questions and many more. From advice on temperature and timings, to vital cooking equipment, to cleaninig and servicing, and even using your Aga for more than just cooking, this is the top tips book for every Aga owner.Amy also answers the most Frequently Asked Questions about Agas, with a general troubleshooting guide to cover every eventuality. You'll wonder how you managed without it!
Tru: A Cookbook from the Legendary Chicago Restaurant
by Rick Tramonto Mary Goodbody Gale Gand Richard MelmanThe opening of Tru in Chicago was the long-anticipated culmination of the dreams of executive chef Rick Tramonto and his partner, executive pastry chef Gale Gand. There Tramonto and Gand are free to unleash their superb culinary imaginations, serving wildly creative fare best described as progressive French-inspired cooking anchored in the finest European traditions. Tru reveals the secrets of Tramonto and Gand' s award-winning cuisine-techniques and recipes they have evolved over the past twenty-five years of preparing some of the most delectable food in the world. This glorious cookbook offers more than seventy-five never-to-be-forgotten Tru favorites-starting with first courses such as Ricotta Gnocchi with Parmegiano-Reggiano Cream; greens such as Lemon Balm Salad with Yuzu Soy Dressing; and entrees including Black Trumpet Mushroom--Crusted Ahi Tuna and Roasted Beef Tenderloin with Truffled Potato Puree. Gale Gand provides recipes for an irresistible array of cheese courses and a variety of exquisite desserts, including Apricot Tart Tatin and Fromage Blanc Mousse with Blueberry Stew. Masterfully written recipes with careful attention to detail and easy step-by-step instructions will enable cooks of all levels to prepare and present unforgettable meals, enhance the dining ambience, and enjoy the taste of Tru perfection at home. Award-winning sommelier Scott Tyree suggests wines to complement every course. Tramonto and Gand also share the remarkable story of how they became two of the world's great chefs and how they made Tru a four-star restaurant. On every page, Tru reflects an abiding love for food, a great passion for the table, and attention to all that goes into producing superb meals. Tru is the ultimate cookbook for anyone who appreciates food as inventive as it is beautiful. NOTE: This edition does not include photos.
Truco o sorpresa: Un libro de cocina de Halloween
by Maxwell HartBienvenido a ‘Truco o sorpresa. Un libro de cocina de Halloween’, ¡donde el espíritu de Halloween cobra vida en su cocina! A medida que las hojas obtienen tonos naranja y dorado vivos y el aire se llena del aroma marcado del otoño, es hora de aceptar la magia y la travesura de esta temporada atrayente. Halloween no se trata solo de los disfraces y de las golosinas; ¡es una celebración de la creatividad, la imaginación y, por supuesto, las sorpresas deliciosas!
True Age: Cutting-Edge Research to Help Turn Back the Clock
by Morgan Levine, PhDCutting-edge research shows how to determine and decrease your true biological age.What if there was a way to measure our biological age? And what if there were strategies to slow down—or even reverse—the aging process? The answers to these questions lie at the heart of the groundbreaking work Dr. Morgan Levine is doing in her lab at Yale. True Age introduces readers to the latest developments in the science of aging and longevity. It provides an in-depth understanding of biological age and the methods now available to estimate our own. It helps us target an individualized plan to eat, exercise, and sleep, as well as pointing to other lifestyle practices like intermittent fasting and caloric restriction that have been shown to slow or reverse the aging process. The goal is to guide every reader toward a personal regimen to keep them as youthful as possible—both inside and out—with low risk, data-driven biohacking. The book gives readers and their doctors unprecedented ways to identify their personalized aging process and increase not only their lifespan but also then their healthspan.
True Beer: Inside the Small, Neighborhood Nanobreweries Changing the World of Craft Beer
by Timothy SprinkleIn the 1970s and ’80s, the brewing industry shifted was from large corporate suppliers to smaller, independent "microbrewers,” typified by producers such as the Boston Beer Company and Sierra Nevada Brewing Company. Today, the market is going even smaller-with tiny, independent brewers setting up shop in neighborhood brew houses nationwide, focusing on crafting unique, flavorful brews specifically for their extremely local clientele.The reality is that beer is in the midst of a renaissance in this country, driven by a new class of these dedicated craft "nanobrewers” and growing communities of drinkers looking for something more from their daily brew-something higher-quality, more unique, more local.These microbrewers rent out small spaces or buy industrial equipment to install in their garages. They’re accountants, middle-school teachers, and plumbers who are passionate about beer and who dedicate their free time to producing three or so barrels of their own brew at a time. They sell their bottles to close friends and gift it to family members for birthdays and holidays. They enjoy what they do and they’re proud of their product.What’s it like inside these small-time brewing operations? What happens behind the scenes? What goes into making high-end craft beer on a small scale? True Beer takes an on-the-ground look at the ultra-small side of the craft brewing movement from the inside out by profiling a number of independent American breweries in detail and using that as a jumping-off point to examine the art and science of brewing, the local farmers and providers behind the scenes, the market itself as well as national trends in nanobrewing, and modern craft beer production.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
True Blood Drinks and Bites
by Alex Farnum Gianna Sobol Alan Ball Benjamin HayesFor the ravenous fanbase of HBO's smash hit series, True Blood Drinks and Bites presents 45 quick and easy recipes for themed gatherings and weekly watch parties, all inspired by the series' most notorious vampires and victims. From the creator of True Blood and his writing team, these are deliciously "in-world" appetizers, cocktails, and nonalcoholic drinks to enjoy as the drama goes down in Bon Temps. Think Scorn Fritters and Hot Dates, washed down with an ice-cold Spirit Lifter. Entertaining and packed with novelty--including quotes and commentary from the characters themselves, plus original unpublished photography from seasons 1 through 5--True Blood Drinks and Bites brings home a fun and tantalizing taste of the onscreen action.
True Blood: Eats, Drinks, and Bites from Bon Temps
by Alex Farnum Gianna Sobol Alan Ball Marcelle Bienvenu Karen Sommer ShalettTrue Blood, HBO's blockbuster paranormal drama, enthralls a diverse audience of 13 million viewers (and counting). Menus at the now famous Fangtasia and Merlotte's Bar and Grill play a key role in the series, providing sustenance for its human characters, evoking memories of a bygone life for its vampires, and serving as a powerful symbol for the desires and carnal needs the characters harbor. It's no wonder so many fans revel in at home parties inspired by the food on the series! With recipes from unforgettable scenes, each entertainingly introduced by True Blood's most compelling characters, these 85 authentic bayou country recipes and 150 plus photos from the series give fans a big taste of Bon Temps.
True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home
by Emma ChristensenThis accessible home-brew guide for alcoholic and non-alcoholic fermented drinks, from Apartment Therapy: The Kitchn's Emma Christensen, offers a wide range of simple yet enticing recipes for Root Beer, Honey Green Tea Kombucha, Pear Cider, Gluten-Free Sorghum Ale, Blueberry-Lavender Mead, Gin Sake, Plum Wine, and more.You can make naturally fermented sodas, tend batches of kombucha, and brew your own beer in the smallest apartment kitchen with little more equipment than a soup pot, a plastic bucket, and a long-handled spoon. All you need is the know-how. That's where Emma Christensen comes in, distilling a wide variety of projects--from mead to kefir to sake--to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it's easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals. Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey-Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike.
True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar: A Gluten Free Cookbook
by Kristin CavallariThe TV star and New York Times bestselling author of True Roots shares 130+ of her favorite recipes for healthy, natural, wholesome comfort food in this essential cookbook. &“Kristin&’s family-friendly, decadently &‘health-ified&’ recipes will have you reliving favorite memories and making delicious new ones bite after bite!&”—Daphne Oz, Emmy Award-winning television host and bestselling authorOver the past few years, Kristin Cavallari has become known for the healthy recipes she cooks at home for her family. In her bestselling cookbook, True Roots, she shared the recipes that keep her motivated and inspired and in turn challenged fans to cook more meals at home and live a healthier lifestyle.Now, in True Comfort, Kristin turns her attention to some of the most-requested dishes that are hardest to find: healthy comfort food. True Comfort features her favorite recipes for cozy breakfasts (Apple Pecan Dutch Baby, Espresso Overnight Oats, and Sweet Potato Toast), lunches (Roasted Cauliflower Tartine, Nashville Hot Chicken Salad Cups, and Butternut Squash and Leek Chowder) and dinners (Red-Wine Braised Short Ribs, Oat Crust Chicken Pot Pie, and Saffron Seafood Cioppino) plus desserts (Orange Olive Oil Cake and Dark Chocolate Peppermint Silk Pie) and drinks (Cashew Eggnog and Rosemary Charcoal Latte). With tips and tricks to put together a well-stocked pantry, fridge, and freezer, this book goes beyond the traditional cookbook to help readers feel more like Kristin in the kitchen.
True Cost Accounting for Food: Balancing the Scale (Routledge Studies in Food, Society and the Environment)
by Barbara Gemmill-HerrenThis book explains how True Cost Accounting is an effective tool we can use to address the pervasive imbalance in our food system. Calls are coming from all quarters that the food system is broken and needs a radical transformation. A system that feeds many yet continues to create both extreme hunger and diet-related diseases, and one which has significant environmental impacts, is not serving the world adequately. This volume argues that True Cost Accounting in our food system can create a framework for a systemic shift. What sounds on the surface like a practice relegated to accountants is ultimately a call for a new lens on the valuation of food and a new relationship with the food we eat, starting with the reform of a system out of balance. From the true cost of corn, rice and water, to incentives for soil health, the chapters economically compare conventional and regenerative, more equitable farming practices in and food system structures, including taking an unflinching look at the true cost of cheap labour. Overall, this volume points towards the potential for our food system to be more human-centred than profit-centred and one that has a more respectful relationship to the planet. It sets forth a path forward based on True Cost Accounting for food. This path seeks to fix our current food metrics, in policy and in practice, by applying a holistic lens that evaluates the actual costs and benefits of different food systems, and the impacts and dependencies between natural systems, human systems, agriculture and food systems. This volume is essential reading for professionals and policymakers involved in developing and reforming the food system, as well as students and scholars working on food policy, food systems and sustainability.
True Food
by Andrew Weil Michael Stebner Sam FoxWhen Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious, but it must promote the diner's wellbeing. TRUE FOOD supports the same mission, with freshly imagined recipes that are seasonal, inviting, and easy to make. Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, TRUE FOOD demonstrates how easy it is to eat well at home. With essays on topics ranging from farmer's markets to proper proportions, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, such as Curried Cauliflower Soup, Corn and Ricotta Cheese Ravioli and Vegetables with Parmesan Broth, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart, Pomegranate Martini, and much, much more.
True Happiness: Your complete guide to emotional health
by Dr Mark AtkinsonAre you fed up with the way you feel? Are fear, anger, low self-acceptance or other negative emotions holding you back from living the life you want? If, like so many others, you are unable to recognise what you really feel or want, this book will be invaluable. In THE MOOD DOCTOR'S GUIDE TO HAPPINESS, Dr Mark Atkinson will show you how to transform your mind and mood in order to realise your fullest potential for happiness. Packed with questionnaires, practical advice and exercises, this groundbreaking book will help you identify and release emotional baggage; change self-limiting beliefs and increase confidence; deepen your relationships and so much more. Ultimately it will help you discover your true self, that aspect that holds your unique talents and gifts and the one that can help you live a deeply fulfilling and happy life.
True Happiness: Your complete guide to emotional health
by Mark AtkinsonAre you fed up with the way you feel? Are fear, anger, low self-acceptance or other negative emotions holding you back from living the life you want? If, like so many others, you are unable to recognise what you really feel or want, this book will be invaluable. In THE MOOD DOCTOR'S GUIDE TO HAPPINESS, Dr Mark Atkinson will show you how to transform your mind and mood in order to realise your fullest potential for happiness. Packed with questionnaires, practical advice and exercises, this groundbreaking book will help you identify and release emotional baggage; change self-limiting beliefs and increase confidence; deepen your relationships and so much more. Ultimately it will help you discover your true self, that aspect that holds your unique talents and gifts and the one that can help you live a deeply fulfilling and happy life.
True North
by Chris Johns Derek DammannA captivating look at modern Canadian cuisine--from coast to coast to coast--with one of Canada's superstar chefsWith a foreword by Jamie OliverDerek Dammann is one of Canada’s most extraordinary culinary artists. The creative genius behind DNA and Maison Publique restaurants in Montreal, Derek has grown steadily in stature and influence in Canadian cuisine. True North is a culinary coming-of-age story, of both a chef and a country. Thirty years ago Canada was a culinary backwater. Today it has one of the most dynamic and creative food scenes in the world. That change can be attributed to chefs like Dammann, and the producers, fishermen, farmers, butchers and foragers who supply them with the materials of their trade.Derek Dammann’s food can be described as regionally inspired, seasonally driven nose-to-tail cooking. But that is just the beginning. Taking inspiration from Italian, British and Quebecois traditions, he is fundamentally a “melting pot” Canadian chef who works with Canadian ingredients from coast to coast. The entire country is his larder. Thus the book is structured to reflect this approach, with over 100 recipes divided into chapters that are arranged not by season or dish but by region: Farm, Vineyard, Pacific, Atlantic, Tundra, Forest, Field, etc., with recipes focused on ingredients from those places. So in the Pacific chapter, we see recipes such as Smoked Oysters, Potted Crab, Crab and Carrageenan Mousse, Chinook on the Beach Haida Gwaii Style, and Smoked Salmon Belly. In the Field chapter we see Slow Roast Shoulder of Pig, Boudin Blanc with Sauerkraut and Ham Hock, and Lamb Brain Profiteroles with Tartar Sauce. And so on. Extraordinary food from an amazing chef celebrating a country’s culinary coming out.True North offers exceptional insight into real Canadian cuisine in a gorgeously illustrated package. This is in essence a book about the people and places that give this country its distinct flavour, and about the ingredients and ideas that inspire Derek Dammann to create such wonderful, definitively Canadian food.