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Wheat Belly Inspired Gluten Free High Protein Low Carb Mufa Fat Cookbook: With Saturated Fat: Total Fat: Carb: Protein: Fat Ratio
by Sarah ParkerWhy gluten free low carb? Here is what you need to consider: The wheat belly diet is about losing weight, and if you simply replace your favorite cookies, cakes, breads and pastas with gluten free alternatives you aren't really saving any calories or carbs. In fact, some of these replacements may even be higher in calories and carbs than what you were eating earlier! After all, gluten free products are typically marketed to those with celiacs disease, (who have a gluten intolerance) and are not being marketed as a weight loss food.However, with Wheat Belly you have to watch your carbohydrate intake and many gluten-free products are very high in carbs. So if going gluten free pretty much guarantees that you are also wheat free, then why not just follow a gluten free diet? The answer is simple. You do want to eliminate the wheat in your diet and the easiest way is to look for gluten-free replacements. However, with Wheat Belly you have to watch your carbohydrate intake and many gluten-free products are very high in carbs. Visceral and subcutaneous fat bellies are not permanent conditions, so consult a physician for advice on weight management. In this book you will find a collection of recipes which are not only gluten free but with no gluten replacement.In this book you will find low carb MUFA rich gluten free recipes which will show amazing result in the first two weeks itself!!! Each recipes are provided with (Carb: Protein: Fat ratio), (Saturated fat % of total fat ratio) and total calorie values per serving, helping you to plan your meals accordingly....selecting from high protein-low crab ratio,low calorie-low crab ratio,or even high protein-low calorie ratio. However, please note that I am not affiliated or endorsed by wheat belly diet.
Wheat Belly Slim Guide: The Fast and Easy Reference for Living and Succeeding on the Wheat Belly Lifesty le (Wheat Belly)
by William DavisThe #1 New York Times bestseller Wheat Belly taught us how to reverse years of chronic health problems by removing wheat from our daily diets. Now, Dr. William Davis has created a portable guide, perfect for quick reference at the grocery store. Wheat Belly Slim Guide contains: • an extensive grocery and pantry list • lists of safe sweeteners, safe thickeners, and safe flours • a guide to carb counting • advice on finding good food sources of prebiotic fibers to restore bowel health • information on grain-free alcoholic beverages • top ten easy recipes • tips on how to control cravings and much more
Wheat Belly Total Health: The Ultimate Grain-Free Health and Weight-Loss Life Plan (Wheat Belly)
by William DavisJoin the millions of people worldwide who have lost 30, 50, or 100+ pounds and reversed chronic health problems by embracing the Wheat Belly message. In New York Times bestseller Wheat Belly Total Health, you will learn not only how and why you must say no to grains, but also how you can achieve a level of radiant health and well being you never thought possible. Dr. William Davis will also show you: • Precisely what you should and should not eat, including a breakdown of the different types of grains and the differences between them • What to do when facing various post-wheat scenarios, such as intense wheat withdrawal, stalled weight loss, and the loss of too much weight • Which supplements can boost health to higher levels even after the health gains of grain elimination are experienced • The science of exactly how your health improves after grains are eliminated, including your mood, sleep, endocrine health, metabolic health, cardiovascular health, physical performance, and much more • Inspiring testimonials and before/after photographs of those who are proudly living wheat-free Wheat Belly Total Health is about regaining full metabolic well being, reflected in blood sugar and other measures that may require additional steps beyond grain elimination. This book is your guide on the journey to long-term health and vitality—and it will be the only book you ever need to break the grip of wheat, lose weight for good, and achieve vibrant, lasting health.
Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health
by William DavisRenowned cardiologist, William Davis, MD explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems. Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies. " According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to the whole grain wraps we eat for lunch. After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic--and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as "wheat"--and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle. Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, Wheat Belly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.
Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health (Wheat Belly)
by William DavisIncludes a sneak peek of Undoctored—the new book from Dr. Davis!In this #1 New York Times bestseller, a renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems.Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies." According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to the whole grain wraps we eat for lunch.After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as "wheat"—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle.Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, Wheat Belly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.
Wheat Cookin' Made Easy
by Pam CrockettFinding 10,000 pounds of wheat delivered to her doorstep, cooking expert Pam Crockett knew she had to learn how to use it. After cooking literally thousands of dishes over many years, Pam become not only an expert on the whole wheat kernel, its history and its nutritional benefit, but she had become a grain gourmet. Now, with more than 250 recipes, Pam shares in Wheat Cookin' Made Easy how to create the best, the most nutritious, the most delicious and, of course, the easiest and quickest recipes available for those interested in cooking with whole grain wheat. Wheat Cookin' Made Easy includes the history of what has become the bread of life as well recipes for breads and biscuits, recipes best suited for bread machines, breakfasts, crackers and pastas, desserts, sourdough options, main dishes, muffins and sweet breads, soups and salads, and recipes for the kids. Wheat Cookin' Made Easy is the most comprehensive cookbook written for the wheat connoisseur!
Wheat Free Diet & Cookbook: Lose Belly Fat, Lose Weight, and Improve Health with Delicious Wheat Free Recipes
by Rockridge PressDiscover dramatic health results and lose your belly fat by eliminating just one ingredient from your diet. Have you tried numerous diets and exercise, yet your health, weight, and overall appearance never seem to reach your goals? It's not your fault. For years, you've been told that including grains in your diet is essential for good health. The reality? Wheat is destructive to your health. Lose weight and lose your belly with The Wheat Free Diet & Cookbook-a sustainable path to a longer, healthier, and leaner life. Enjoy 50 wheat-free recipes for your favorite dishes, including Garlic and Herb Roasted Chicken, No-Flour Rich Chocolate Cake, and Sweet and Spicy Pumpkin Bread. Understand the dangerous impact of wheat on weight gain, diabetes, aging, and the immune system, and learn the myriad health benefits of living a wheat-free lifestyle. The Wheat Free Diet and Cookbook offers healthy wheat alternatives, tips for a successful transition to a wheat-free diet, and a 7-Day Meal Plan to get you started. The Wheat Free Diet & Cookbook dispels the myths surrounding wheat and provides 50 wheat-free recipes to help you lose your belly fat. The groundbreaking research in The Wheat Free Diet & Cookbook provides a science-based approach to the benefits of a wheat-free lifestyle, from losing weight to improving skin health and brain function. Also provided are tips for achieving a healthier body and losing your belly fat without having to do hundreds of crunches. The Wheat Free Diet & Cookbook: Lose Belly Fat, Lose Weight & Improve Health with Delicious Wheat Free Recipes is an easy-to-follow health solution that achieves fast, visible, long-lasting results from the inside out.
Wheat Free, Worry Free
by Danna KornThis is a practical, comprehensive, and inspirational guide to living a wheat-free, gluten-free lifestyle. Millions of people are choosing to eliminate wheat and gluten from their diets because of medical conditions such as celiac disease (sprue), gluten intolerance, wheat allergies, and autoimmune disorders. Others believe that dietary intervention programs are effective in reducing or eliminating behaviors associated with autism, ADD, ADHD, and related syndromes. And yet still others are eliminating wheat or gluten from their diets for personal reasons. Wheat-Free, Worry-Free answers the many questions that people have concerning the unique challenges faced by people on a wheat-free or gluten-free diet. It helps take the fear out of eating, and teaches and encourages people to deal with the wheat-free or gluten-free lifestyle in an optimistic yet realistic manner. Loaded with practical tips, recipes, menu suggestions, and ideas for traveling and eating out, it also delves into emotional issues and psychological implications of the dietary restrictions. This book includes extensive research on several medical conditions that require a wheat-free or gluten-free lifestyle, as well as in-depth nutritional information, and a comprehensive, up-to-date Products and Services Guide that lists contact information for hundreds of companies providing products and services for people on a wheat-free or gluten-free diet. With a humorous, easy-to-read style, Wheat-Free, Worry-Free is a single source of information for anyone interested in leading a happy, healthy gluten-free life.
Wheat Montana Cookbook: Recipes From Our Bakery and Our Customers Using Wheat Montana Products
by Wheat MontanaFrom the book's back cover: You've enjoyed their famous wheat products for years. Now the folks at Wheat Montana share some of their favorite recipes from the Wheat Montana Bakery and Deli in Three Forks, Montana, their home kitchens, and their loyal customers. Learn how to make pillowy loaves of bread, cinnamon-sweetened rolls, robust chili, flavor-packed muffins and cakes, and much more using the hearty, healthy wheat and wheat products grown and developed on Wheat Montana Farms. This book presents the endless epicurean possibilities of wheat- the staff of life. Wheat Montana's Natural White® flour, Bronze Chief and Prairie Gold whole wheat flours, wheat berries, and 7-grain mix all flavor the recipes collected here-from soups to salads, biscotti to biscuits. [You won't want to miss Adah Horne's Quick Oatmeal Bread or Heidi Lutgen's Strudel. Yumm!]
Wheat-Free Recipes & Menus
by Carol FensterHundreds of delicious, easy, and nutritious recipes and menus for the home cook--all without wheat or gluten The millions of people who avoid wheat and gluten due to celiac disease, allergies, or intolerance--or simply to improve their health--know how difficult creating balanced, tasty meals can be. Gluten is found not just in bread, pasta, and cereal, but in unexpected items like cream soups, sauces, and condiments. Preparing a simple, homemade meal without gluten-based products can seem daunting. Carol Fenster, Ph.D., has been using her expert knowledge and cooking know-how to keep herself and her gluten-free family happy and healthy for over ten years. In Wheat-Free Recipes and Menus, Fenster shares her years of experience, explaining how to incorporate new ingredients into down-home, easy to prepare meals, free of wheat but full of taste. Employing easy-to-find substitutes for gluten-based ingredients, Dr. Fenster's meals are rich and flavorful without relying on excess fat and salt. Recipes range from simple snacks to elaborate dinners, and include gluten-free recipes for favorites like breads, pizza, dumplings, and all kinds of baked goods. Avoiding wheat and gluten no longer means resigning to dietary boredom or risking an unhealthy diet. Dr. Fenster's recipes emphasize fresh, wholesome ingredients and clear instructions that make for fail-proof preparation of mouthwatering, gluten-free meals.
When Carrot Met Cookie
by Erica S. PerlCan a vegetable and a dessert really be friends? Find out in this sweet story of solidarity!Cookie and Carrot are a true dynamic duo. Carrot teaches Cookie how to dip (in hummus), and Cookie teaches Carrot how to dunk (in milk). But when Cookie and Carrot's other pals make fun of their friendship, the two start to wonder if different food groups can ever really be friends. Packed with plenty of puns, this satisfying tale of acceptance and forgiveness will leave kids asking for more.Exciting, easy-to-read books are the stepping stone a young reader needs to bridge the gap between being a beginner and being fluent.
When Champagne Became French: Wine and the Making of a National Identity (The Johns Hopkins University Studies in Historical and Political Science #121)
by Kolleen M. GuyWinner of the 2002 Manuscript Award from Phi Alpha ThetaWinner of the Gourmand World Cookbook Awards for English Wine, Best Wine History Book, and Best Book on French WineWinner of the Clicquot Wine Book of the Year CompetitionWinner of the Outstanding Manuscript Award from Phi Alpha Theta, this work explains how nationhood emerges by viewing countries as cultural artifacts, a product of "invented traditions." In the case of France, scholars sharply disagree, not only over the nature of French national identity but also over the extent to which diverse and sometimes hostile provincial communities became integrated into the nation. In When Champagne Became French: Wine and the Making of a National Identity, Kolleen M. Guy offers a new perspective on this debate by looking at one of the central elements in French national culture—luxury wine—and the rural communities that profited from its production.Focusing on the development of the champagne industry between 1820 and 1920, Guy explores the role of private interests in the creation of national culture and in the nation-building process. Drawing on concepts from social and cultural history, she shows how champagne helped fuel the revolution in consumption as social groups searched for new ways to develop cohesion and to establish status. By the end of the nineteenth century, Guy concludes, the champagne-producing provinces in the department of Marne had developed a rhetoric of French identity that promoted its own marketing success as national. This ability to mask local interests as national concerns convinced government officials of the need, at both national and international levels, to protect champagne as a French patrimony.
When Food Became Scarce: How Chinese Peasants Survived the Great Leap Forward Famine
by Yixin ChenWhen Food Became Scarce is about the Great Leap Famine of 1958-61. Yixin Chen adopts a grassroots level analysis to explore an existential question concerning hundreds of millions of Chinese peasants: why did some peasants perish while others from the same villages facing the same collective problems of food scarcity survive? Viewing the famine as a persistent ordeal, Chen identifies environment and lineage as two pivotal factors that influenced the rural populace's destiny. When food quotas under the Maoist communal dining system plummeted below subsistence or came to a halt, most individual villagers in the mountainous regions of southern China turned to their environment for alternative sustenance, ensuring their survival. More remarkably, across the nation, more peasants united in self-preservation strategies, concealing grains to elude excessive state requisitions, orchestrating food and crop riots, and collectively combating desperation. Given that the majority of Chinese villages were historically established on the foundation of consanguine relationships, creating an obligation among villagers to support one another due to shared ancestry, lineage emerged as a microlevel social mechanism that activated diverse forms of collective resistance. In villages where peasants effectively upheld their lineage organizations and adopted self-protective measures, their survival rates exceeded those of villages where the enforcement of Maoist Great Leap initiatives disrupted the lineage structure, leaving the communities more vulnerable. When Food Became Scare reorients the famine narrative, unpacking its intricacies from the perspective of the survival side.
When Food Is Comfort: Nurture Yourself Mindfully, Rewire Your Brain, and End Emotional Eating
by Julie M. SimonLearn Inner Nurturing and End Emotional Eating If you regularly eat when you&’re not truly hungry, choose unhealthy comfort foods, or eat beyond fullness, something is out of balance. Recent advances in brain science have uncovered the crucial role that our early social and emotional environment plays in the development of imbalanced eating patterns. When we do not receive consistent and sufficient emotional nurturance during our early years, we are at greater risk of seeking it from external sources, such as food. Despite logical arguments, we have difficulty modifying our behavior because we are under the influence of an emotionally dominant part of the brain. The good news is that the brain can be rewired for optimal emotional health. When Food Is Comfort presents a breakthrough mindfulness practice called Inner Nurturing, a comprehensive, step-by-step program developed by an author who was herself an emotional eater. You&’ll learn how to nurture yourself with the loving-kindness you crave and handle stressors more easily so that you can stop turning to food for comfort. Improved health and self-esteem, more energy, and weight loss will naturally follow.
When Food is Your Frenemy: From Obesity to Restored Health
by Jacob F. BustosIf you’re morbidly obese, you are not alone.When Food is Your Frenemy helps those who are morbidly obese or who struggle with self-image make the necessary changes to live full and healthy lives. Jacob F. Bustos himself was morbidly obese and had to accept the harsh reality that he needed to make a change. He realized that the relationship he had with food was a love/hate relationship. While the bariatric process he underwent was a life-saving procedure, his battle with self-image continued. In 2015, Jacob also underwent a traumatic skin removal surgery that nearly ended his life. During this event, he had a very personal experience with his Maker that affirmed his mission to feed people with healthier options. When Food is Your Frenemy is a life story for those who are struggling to know the real battle that not only Jacob faces, but almost everyone does at some point with food being such a big part of all of our lives. When Food is Your Frenemy is also a cookbook to promote healthy eating with recipes that are not only healthy, but really transform ordinary foods into healthier versions.
When I Need You (When I'm With You)
by Beth KeryThe seventh in Beth Kery's stunning eight-part serial novel for fans of Fifty Shades of Grey, the Crossfire series and Because You Are Mine, of a man and woman inextricably bound by the scandalous secrets of the past and by the sexual transgressions that still fuel their uncontrollable desire...Lucien continues to make Elise's dreams come true. He's given her the priceless gift of trusting in herself...of believing in herself. Lucien is starting to fall, but what concerns him most is wondering if his relationship with Elise echoes that of Ian and Francesca--that the woman is the light and the man is the shadow. Casting aside his doubts about his own darkness, he treats Elise to a day and night of pure romantic fantasy. Feeling more and more secure in her feelings for Lucien, Elise takes a dare and agrees to a game Lucien has arranged. What follows is a challenging, intensely erotic lesson in submission set amidst a decadently delicious feast--an unequalled orgy that electrifies all the senses. But the night ends not as planned as Lucien begins to reveal his past.For more electrifying romance, don't miss the other titles captivating titles by Beth Kery, Glimmer, Glow, the One Night of Passion series, and her bestselling erotically charged The Affair.
When I'm Bad (When I'm With You)
by Beth KeryThe fourth in Beth Kery's captivating eight-part serial novel for fans of Fifty Shades of Grey, the Crossfire series and Because You Are Mine, of a man and woman inextricably bound by the scandalous secrets of the past and by the sexual transgressions that still fuel their uncontrollable desire...Lucien knows there's no going back now - Elise is not a woman that a man takes in half measure. It's all or nothing. In moving forward to make her his - completely - he promises that if she submits she'll discover what she craves too. The kind of sharp, imperative edge of pleasure she's never truly known before. But Elise proves to be such a wild, fiery, and sexually fearsome woman that Lucien wonders if she can ever really surrender to him. When she does let loose, Lucien fears that he is the one getting closer to being burned. As the two of them get deeper into a dangerous sexual dance, Lucien can't help but wonder if the exquisite firestorm that Elise has ignited could expose his secrets, draw him dangerously close to the edge, and leave his future in ashes.For more electrifying romance, don't miss the other titles captivating titles by Beth Kery, Glimmer, Glow, the One Night of Passion series, and her bestselling erotically charged The Affair.
When Life Gives You Lemons, Make Peach Pie (The Great Peach Experiment #1)
by Erin Soderberg DowningMix together a used food truck, a road trip that doesn't exactly go as planned, and a lot of pie, and you have the recipe for this sweet middle grade series starter brimming with humor, heart, and a family you'll fall in love with. Perfect for readers who gobbled down The Penderwicks and The Vanderbeeks of 141st Street. <P><P>Sweet summer has taken a rotten turn . . . After a tough year, Lucy, Freddy, and Herb Peach are ready for vacation. Lucy wants to read all of the books on the summer reading list. Freddy wants to work on his art projects (when he isn't stuck in summer school). Herb wants to swim every day. <P><P>Then their dad makes a big announcement: one of the inventions their mom came up with before she passed away has sold, and now they're millionaires! <P><P>But Dad has bigger plans than blowing the cash on fun stuff or investing it. He's bought a used food truck. The Peaches are going to spend the summer traveling the country selling pies. It will be the Great Peach Experiment--a summer of bonding while living out one of Mom's dreams. Summer plans, sunk. And there's one more issue Dad's neglected: none of them knows how to bake. . . . <P><P>A perfect blend of humor, heart, and family antics, When Life Gives You Lemons, Make Peach Pie is a delectable treat to be gobbled down or savored slowly. (Slice of pie on the side, optional, but highly recommended.) <P><P>A Junior Library Guild Gold Standard Selection
When Life Hands You Lemons, Make Lemon Meringue Pie
by Joanna Lund Barbara AlpertBest-known as the creator of Healthy Exchanges ® cookbooks, JoAnna Lund not only turned her own life around with her sensible approach to healthy eating but also helped hundreds of thousands of people do the same. For more than a decade she's been sharing her common-folk wisdom through her many cookbooks, in her newsletter, on QVC, and during personal and media appearances around the country. But JoAnna has survived more than the diet wars. When she was diagnosed with a particularly aggressive form of breast cancer, the lessons that she had been sharing with friends and readers over the years were certainly tested, and none more so than one of her favorite maxims: When life hands you lemons, make lemonade. True to form, JoAnna knew that she had to take this lesson one big step further. In the kitchen, it meant whipping up some pretty scrumptious desserts, like her Heavenly Lemon Cream or Luscious Lemon Meringue Pie. In her life and in this book, it meant sharing her candid reflections and recounting the blessings that have kept her going through adversity to triumph. And this is JoAnna's most inspiring collection ever-recipes for support, comfort, and faith, for joy and peace. But most of all, they are recipes for healing and hope.
When Lola Visits
by Michelle SterlingFour starred reviews! In an evocative picture book brimming with the scents, tastes, and traditions that define a young girl’s summer with her grandmother, debut author Michelle Sterling and illustrator Aaron Asis come together to celebrate the gentle bonds of familial love that span oceans and generations. For one young girl, summer is the season of no school, of days spent at the pool, and of picking golden limes off the trees. But summer doesn’t start until her lola—her grandmother from the Philippines—comes for her annual visit.Summer is special. For her lola fills the house with the aroma of mango jam, funny stories of baking mishaps, and her quiet sweet singing in Tagalog. And in turn, her granddaughter brings Lola to the beach, to view fireworks at the park, and to catch fish at their lake.When Lola visits, the whole family gathers to cook and eat and share in their happiness of another season spent together. Yet as summer transitions to fall, her lola must return home—but not without a surprise for her granddaughter to preserve their special summer a bit longer.* BookPage Best Books of the Year * The New York Public Library's Best Books of the Year * Kirkus Best Books of the Year * An ALSC Notable Children's Book of the Year * A CCBC Choices Pick of the Year * Banks Street Best Children's Books of the Year *
When Pies Fly: Handmade Pastries from Strudels to Stromboli, Empanadas to Knishes
by Cathy BarrowFollowing up on PIE SQUARED's slab pies, food writer Cathy Barrow finds more ways to use pastry dough deliciously with crowd-pleasing (and easy to make) galettes and small tarts, as well as empanadas, strudels, and knishes. Barrow digs into a world of doughs for turnovers, fried pies, poppers, and Texas-by-way-of-Krakow kolaches, all offered in sweet and savory iterations.WHEN PIES FLY guides the rolling pin novice and the experienced dough wrangler to dozens of shapes and styles of crusty, flaky, delicious treats. Barrow's well-tested, foolproof crust recipes means pie-making is fun, not scary, and her step-by-step techniques makes turning out a free-form pie practically foolproof.WHEN PIES FLY includes many types of pastries (both homemade and store-bought), ready for the lunchbox, the dinner table, road trips, and picnics. These handy crusty offerings go from freezer to oven, and will win over everyone at the table. No one will be able to resist Sesame Chicken Hand Pies, Savory Nectarine Marscapone Tarts, Pork Pastor Empanadas, Spiced Apple Strudels, and much more. The perfect mix of nostalgic favorites and new pastry creations, WHEN PIES FLY is a wonderful dive into the world of pies in all of their forms.
When Southern Women Cook: History, Lore, and 300 Recipes with Contributions from 70 Women Writers
by America's Test KitchenA first-of-its-kind Southern cookbook featuring more than 300 Cook's Country recipes and fascinating insights into the culinary techniques and heroes of the American South.Tour the diverse history of Southern food through 200+ stories of women who've shaped the cuisine!Shepherded by Toni Tipton-Martin and Cook's Country Executive Editor and TV personality Morgan Bolling, When Southern Women Cook showcases the hard work, hospitality, and creativity of women who have given soul to Southern cooking from the start. Every page amplifies their contributions, from the enslaved cooks making foundational food at Monticello to Mexican Americans accessing sweet memories with colorful conchas today. 70+ voices paint a true picture of the South: Emmy Award–winning producer and author Von Diaz covers Caribbean immigrant foodways through Southern stews; food journalist Kim Severson delves into recipes' power as cultural currency; mixologist and beverage historian Tiffanie Barriere reflects on Juneteenth customs including red drink. Consulting food historian KC Hysmith contributes important—and fascinating—context throughout. 300 Recipes—must-knows, little-knowns, and modern inventions: Regional Brunswick Stew, Dollywood Cinnamon Bread, Pickle-Brined Fried Chicken Sandwiches, Grilled Lemongrass Chicken Banh Mi, and Oat Guava Cookies bridge the gap between what Southern cooking is known for and how it continues to evolve.Recipe headnotes contextualize your cooking: Learn Edna Lewis&’ biscuit wisdom. Read about Waffle House and fry chicken thighs to top light-as-air waffles. Meet Joy Perrine, the "Bad Girl of Bourbon."Covering every region and flavor of the American South, from Texas Barbecue to Gullah Geechee rice dishes, this collection of 300 recipes is a joyous celebration of Southern cuisine and its diverse heroes, past and present.
When We Are One (When I'm With You)
by Beth KeryThe conclusion of Beth Kery's unforgettable eight-part serial novel for fans of Fifty Shades of Grey, the Crossfire series and Because You Are Mine, of a man and woman inextricably bound by the scandalous secrets of the past and by the sexual transgressions that still fuel their uncontrollable desire...In the luxury of Ian Noble's penthouse, he, Francesca, Lucien and Elise gather for an evening that begins in pleasure and ends in a shattering confrontation - one that finally reveals the secrets of Lucien's past. And, at Elise's impulsive urging, the bitter truth that Lucien has hidden for so long is finally exposed. But the reality is more soul tearing than Elise imagined - leaving her with the guilt that she pushed the man she loves too far. When both Lucien and Ian go to London, Elise is left in self-doubt. Surely Lucien is furious at her for tipping his hand so impetuously - it has been his greatest fear since he met her. With a heavy heart, Elise makes a heartrending decision for both of them. But Lucien has one more reveal for Elise, one that could make or break a relationship that has consumed the both of them. One that could change their futures for ever...For more electrifying romance, don't miss the other titles captivating titles by Beth Kery, Glimmer, Glow, the One Night of Passion series, and her bestselling erotically charged The Affair.
When We Touch (When I'm With You)
by Beth KeryThe first in Beth Kery's scorching eight-part serial novel for fans of Fifty Shades of Grey, the Crossfire series and Because You Are Mine, of a man and woman inextricably bound by the scandalous secrets of the past and by the sexual transgressions that still fuel their uncontrollable desire...Restaurateur and self-exiled heir Lucien Lenault's first look at the breathtaking young chef trainee for his trendy Chicago restaurant is a shock. She's Elise Martin, daughter of a wealthy French fashion designer. She's also the holder of a secret that could explode his carefully laid plans. Notorious for her flagrant exhibitionism, and for flouting the respectable facade of her aristocratic background, the coquin's wild streak shocked most people. Not Lucien. He was tempted by it. It was a deliriously punishable offense as far as Lucien was concerned. But taking on Elise is more than a game. She's a catastrophe waiting to happen, an inferno that's burned many a lover. Lucien isn't most men, however, and he won't allow her to manipulate him. In order to control the defiant beauty - in order to see her submit - he's going to have to willingly walk in the flames...For more electrifying romance, don't miss the other titles captivating titles by Beth Kery, Glimmer, Glow, the One Night of Passion series, and her bestselling erotically charged The Affair.
When Women Stop Hating Their Bodies: Freeing Yourself from Food and Weight Obsession
by Jane R. Hirschmann Carol H. Munter"Will empower all women to stop believing that our bodies are the problems, dieting the solution. " --Harriet Lerner, Ph. D. Author of The Dance of Anger In this revolutionary new book, bestselling authors Carol Munter and Jane Hirschmann explore the myriad reasons why women cling to diets despite overwhelming evidence that diets don't work. In fact, diets turn us into compulsive eaters who are obsessed with food and weight. Munter and Hirschmann call this syndrome "Bad Body Fever" and demonstrate how "bad body thoughts" are clues to our emotional lives. They explore the difficulties women encounter replacing dieting with demand feeding. And finally, they teach us how to think about our problems rather than eat about them--so that food can resume its proper place in our lives. "Many women will find in these pages exactly what they need: determined, optimistic, and resourceful coaches, pausing at the right moments to acknowledge the difficulty of change, then passionately urging them to press on. " --Susan C. Wooley, Ph. D. Professor of Psychology Codirector, Eating Disorders Center University of Cincinnati Medical Center