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With this Revised and Updated Edition of Let's Do Lunch, you eat until full in all the food groups, including all you want of unprocessed starchy carbs, the sweetest fresh fruits and fruit smoothies, lean red meat, corn thins, cheese, healthy fats, veggies, whole-grain cereals and crispbreads, dark brown and wild rice, snacks, dressings, condiments, and sauces. But because these foods stabilize your blood sugar, your body forces you to become less and less hungry with each passing day. Thus, you begin to eat less and less, consume fewer and fewer calories, and lose all the weight you want.In Let's Do Lunch, Roger Troy reveals:Eat until full whenever you are hungry, no matter how often that is and no matter how many calories you consume (even if you start by eating 10,000 calories a day)-thus eliminating your hunger cravings.Your body can't tell the difference between starchy carbs, so when you eat the Let's Do Lunch starchy carbs, it eliminates your cravings for the fattening starchy carbs.Your body can't tell the difference between sugars, so when you eat the sweetest fresh fruits and fruit smoothies, it eliminates your cravings for all the foods made with fattening sugar in them. If you want to read about and talk with other Let's Do Lunch dieters, go to www.letsdolunch.com and click on "message boards." Once you do, you'll want to get started on this program right away.
Roger Troy Wilson weighed 425 pounds and had a 5-foot waist. He had given up on losing weight and prayed that he would die and go to Heaven. After fifteen years of experimenting with different foods and eating patterns, he discovered how to actually have fun losing weight easily---almost the complete opposite of most diets. He lost 230 pounds and 24 inches from his waist.Today Wilson has maintained his weight loss for years. "You do not need to exercise or count carbs. You can do it without portioning and shakes and chemicals," says Wilson. In Let's Do Lunch, he reveals: the dumbest thing we all do that keeps us from losing weight / which "non-fattening" foods are actually fattening / special ways to eliminate cravings / where to go and what to get when you want to eat something quick. Once you've read Let's Do Lunch, you'll never think of eating any other way.
The famous food expert give the vital nutritional do's and don'ts for expectant mothers, babies and growing children.
Favorite foods are cooking In the Kitchen, and now even young children can help out, as they learn the basic steps to preparing some delicious and familiar dishes, guided by a responsible adult. An excellent addition to food units!
It's Nonna Mima's birthday, and Nonna Lidia and her grandkids are determined to throw her a surprise feast! While planning the evening's menu, Nonna Lidia shares her memories of growing up on the farm during each season of the year, gardening her own fruits and vegetables, and being surrounded by animals of all kinds. After a trip to the farmers' market, Lidia and the kids prepare a pasta primavera, perfect for a family celebration!Renée Graef's warm, heartfelt illustrations capture Lidia Bastianich's love for her family and the food that they share. Included are eighteen recipes that emphasize the ingredients abundant during each season and the use of leftover ingredients, while "Kids Can" suggestions note ways that kids can participate in the making of the meals.Whether you are looking for an intergenerational family story or are a fan of America's favorite Italian chef, Nonna's Birthday Surprise delivers a savory treat.
The best-loved and most-admired of all America's television cooks today, Lidia Bastianich, now gives us her most generous, instructive, and creative cookbook. The emphasis here is on cooking for the family, and her book is filled with unusually delicious basic recipes for everyday eating Italian-style, as well as imaginative ideas for variations and improvisations.Here are more than 200 fabulous new dishes that will appeal both to Lidia's loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment. * She welcomes us to the table with tasty bites from the sea (including home-cured tuna and mackerel), seasonal salads, and vegetable surprises (Egg-Battered Zucchini Roll-Ups, Sweet Onion Gratinate). * She reveals the secret of simple make-ahead soup bases, delicious on their own and easy to embellish for a scrumptious soup that can make a meal. * She opens up the wonderful world of pasta, playing with different shapes, mixing and matching, and creating sauces while the pasta boils; she teaches us to make fresh egg pastas, experimenting with healthful ingredients-whole wheat, chestnut, buckwheat, and barley. And she makes us understand the subtle arts of polenta- and risotto-making as never before. * She shares her love of vegetables, skillet-cooking some to intensify their flavor, layering some with yesterday's bread for a lasagna-like gratin, blanketing a scallop of meat with sautéed vegetables, and finishing seasonal greens with the perfect little sauce.* She introduces us to some lesser-known cuts of meats for main courses (shoulders, butts, and tongue) and underused, delicious fish (skate and monkfish), as well as to her family's favorite recipes for chicken and a beautiful balsamic-glazed roast turkey.* And she explores with us the many ways fruits and crusts (pie, strudel, cake, and toasted bread) marry and produce delectable homey desserts to end the meal.Lidia's warm presence is felt on every page of this book, explaining the whys and wherefores of what she is doing, and the brilliant photographs take us right into her home, showing her rolling out pasta with her grandchildren, bringing in the summer harvest, and sitting around the food-laden family table. As she makes every meal a celebration, she invites us to do the same, giving us confidence and joy in the act of cooking. From the Hardcover edition.
From the PEN/Faulkner Award-winning author James Salter and his wife, Kay--amateur chefs and perfect hosts--here is a charming, beautifully illustrated tour de table: a food lover's companion that, with an entry for each day of the year, takes us from a Twelfth Night cake in January to a champagne dinner on New Year's Eve. Life Is Meals is rich with culinary wisdom, history, recipes, literary pleasures, and the authors' own memories of successes and catastrophes. For instance: * The menu on the Titanic on the fatal night * Reflections on dining from Queen Victoria, JFK, Winnie-the-Pooh, Garrison Keillor, and many others * The seductiveness of a velvety Brie or the perfect martini * How to decide whom to invite to a dinner party--and whom not to * John Irving's family recipe for meatballs; Balzac's love of coffee * The greatest dinner ever given at the White House * Where in Paris Samuel Beckett and Harold Pinter had French onion soup at 4:00 a.m. * How to cope with acts of God and man-made disasters in the kitchen Sophisticated as well as practical, opinionated, and indispensable, Life Is Meals is a tribute to the glory of food and drink, and the joy of sharing them with others. "The meal is the emblem of civilization," the Salters observe. "What would one know of life as it should be lived, or nights as they should be spent, apart from meals?"
Cheese is alive, and alive with meaning. Heather Paxson's beautifully written anthropological study of American artisanal cheesemaking tells the story of how craftwork has become a new source of cultural and economic value for producers as well as consumers. Dairy farmers and artisans inhabit a world in which their colleagues and collaborators are a wild cast of characters, including plants, animals, microorganisms, family members, employees, and customers. As "unfinished" commodities, living products whose qualities are not fully settled, handmade cheeses embody a mix of new and old ideas about taste and value. By exploring the life of cheese, Paxson helps rethink the politics of food, land, and labor today.
"One of America's great chefs" (Vogue), Grant Achatz, shares how his drive to cook immaculate food fueled his miraculous triumph over tongue cancer. By 2007 chef Grant Achatz had been named one of the best new chefs in America by Food & Wine, he had received the James Beard Foundation Rising Star Chef of the Year Award, and he and Nick Kokonas had opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer.The prognosis grim, Grant undertook an alternative treatment of aggressive chemotherapy and radiation that ravaged his body and left him without a sense of taste. Tapping into his profound discipline and passion, he trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest, the food was never better. Five months later, Grant was declared cancer-free and went on to achieve some of the highest honors in the culinary world. Life, on the Line is not only a chef's memoir, it is also a book about survival, about nurturing creativity, and about profound friendship.
This book presents the development of each segment of the food industry, underscores the interdependence of all segments, and traces the development of the entire industry as it has kept pace with the population explosions of the past and present.
The trend in contemporary cooking is towards recipes that are creative, quick and convenient but also designed for today's more discriminating palates. That's what this cookbook is all about! Whether you're looking for a party-stopping appetizer, a quick family meal, hearty soup recipes or impressive entertaining ideas, you'll find it in this collection...along with much more. We've also included many microwave directions and a section on Stop 'n Go Foods, our answer for today's busy lifestyles. The key to these recipes is the winning combination of ingredients seasoned with Lipton Soup Mix. Each envelope of soup mix contains the perfect blend of seasonings and vegetable pieces that add convenience to any meal occasion. And, they contain no artificial ingredients or preservatives. Spark up your meals with these quick, creative and contemporary recipe ideas. We're sure you'll love the results!
Discover new ways to eat raw with delicious smoothies, milks, and soups!If you're just starting out in the raw lifestyle, or have been a raw foodie for years, Liquid Raw is your source for fun and exciting meal ideas. Liquid foods are often easier to prepare and digest, providing the perfect transition for those beginning a raw diet. For those experienced in the raw foods lifestyle, Liquid Raw offers a new twist on many staples, as well as inspiration to keep your diet interesting. With a variety of juices, smoothies, dressings, soups, and milks, Liquid Raw offers excellent raw food recipes that are sure to please!Some of the over 125 refreshing and creative recipes featured in Liquid Raw include Green Smoothie, Strawberry Choco-Nanna Smoothie, Un-Egg Nog, Almond Milk, Chocolate-Cherry Shake, Ruby Rejuvenating Juice, Lemon-Zucchini Bisque, Moroccan Tomato Ginger Soup, Strawberry-Mango Pudding, Chocolate Mousse, and much more!Packed with lots of practical and helpful information, Liquid Raw also includes:* Guide to the health benefits of a raw diet* An introduction to juicing* Tips for finding the perfect juicer and blenderWith unique and exciting raw recipes, Liquid Raw is sure to bring your raw diet to new heights!
40+ recipes of food to be served with English afternoon teas, whether they be country teas or drawing room teas.
A hip, eco-friendly guide with fun and easy projects for all levels. Eating locally has so many benefits--for the planet, for your health, and for your taste buds--and you can't get much more local than your very own backyard. But is planting a garden too big a commitment? Then this book is for you. A Little Piece of Earth is all about starting small, with more than fifty self-contained, doable projects. Whether you have a yard, a terrace, a rooftop, or just a windowsill, there are plenty of ideas and inspirations to choose from. Harvest your own precious vanilla pods from a pot indoors. Grow savory shiitakes on a small log in your kitchen. Build a miniature vineyard trellis on your deck or build a raised bed on your patio. Recipes for using your homegrown bounty are sprinkled throughout. Charming illustrations guide you through step-by-step, and there's a complete resources section. This is about making dirt work for you, taking some control over your food supply, and, most important, enriching your life with the quiet, simple pleasures of produce raised organically with your own hands.
Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet. In Living Cuisine, celebrated raw chef Renée Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen into one's lifestyle. She provides clear, step-by-step instructions for raw-foods processing techniques-juicing, sprouting, culturing and fermenting, dehydrating, and even blanching. At the heart of Living Cuisine are the more than 300 tantalizing recipes inspired by a wide range of ethnic and regional foods. These beverages, soups, salads, appetizers, side dishes, sushi, entrees, and desserts are all delicious and simple to prepare. This unique resource includes thorough information necessary for a foray into raw-foods living
Did you know that what you eat could be making you sick? It's true. Some foods clog your body with energy-depleting fats, toxins, and chemicals. Where can you find the optimum nourishment your body needs to stay strong, healthy, and vigorous? For millions of people, the answer is in the health and healing properties of living foods--foods that are eaten raw and produced without dangerous, nutrient-robbing chemicals or additives. For more than forty years, the Hippocrates Health Institute has been teaching people how to cleanse and heal their bodies with naturally potent living foods. In this book, the first-ever sponsored by the Institute, authors Brian R. Clement and Theresa Foy DiGeronimo explain why living foods are vital to good health and offer a sensible plan for making the switch to a living foods diet.With step-by-step instructions, lifestyle suggestions, and more than 100 healthful, delicious recipes, Living Foods for Optimum Health provides everything you need to take control of your health and well-being. "An important and eminently readable book for the new era of self-care."--Marilyn Diamond, co-author of Fit for Life. "A landmark guide to the essentials of healthy living."--From the foreword by Coretta Scott King. "This book will open the way to a healthier and happier millennium."--Helen Nearing, author of Living the Good Life and mother of the Back to Earth Movement. "Living food will change your life."--Kenny Loggins, musician and composer. "The way to optimum health is more natural food. Thanks, Brian, for leading the way."--Edgar Mitchell, Sc.D., Apollo Astronaut and founder of The Institute of Noetic Sciences. About the Authors: Brian R. Clement, a leader in natural health and healing, is director of the Hippocrates Health Institute in West Palm Beach, Florida, and founding director of the Coalition of Holistic Health. Theresa Foy DiGeronimo is adjunct professor of English at The William Patterson College of New Jersey and author of numerous books, including The Natural Way of Healing Chronic Pain.
Here is the secret to achieving long-term success on a low-carb diet. With foolproof strategies for controlling binges and cravings, invaluable tips on eating in restaurants, guidelines for dealing with sudden weight gain, and more than 175 delicious new recipes, Living Low-Carb is a godsend for the millions of American dieters now dedicated to the low-carb lifestyle.
Picking up where the bestselling Raw Food/Real World left off, Sarma Melngailis invites us inside her glamorous restaurant, Pure Food and Wine, with dozens more recipes for fresh and vibrant juices, shakes, soups, simple dishes, main courses, desserts, and cocktails. Whip up an antioxidant-rich Goji Tropic Shake or a sweet, cleansing Cilantro-Pineapple Shake for delicious nutrition on the goCool down with a Cucumber-Mint Gazpacho Soup and an Heirloom Tomato, Fennel, and Avocado Pressed Salad with Caper Dressing, Pistachio, and MintFind out what makes the Chanterelle and Kalamata Olive Ravioli the restaurant's most beloved entrée Celebrate with a raw Thanksgiving dinner, complete with "dark meat" portobello, "white meat" large oyster mushrooms, stuffing, mashed celeriac, cranberries, and brussels sproutsSatisfy your sweet tooth with a Classic Sundae and Caramel Bars No juicer? No dehydrator? No problem! Sarma shows that raw food preparation doesn't have to be daunting, and she helps you work your way from the fastest, simplest, freshest recipes to immensely satisfying main dishes that you'll have a hard time believing are raw. A definitive list of ingredients, tools, techniques, and sources make raw food a snap, while information-packed sidebars introduce the world's most powerful superfoods, from kombucha tea to chia seeds. And Sarma is refreshingly honest and real as she describes her personal breakthroughs--and struggles--living on raw foods.Whether you're snacking on the run, having a quiet dinner at home, or throwing a festive cocktail party, eating raw food makes you feel alive. Filled with sensuous, sexy, and energizing food, this book is sure to enrich your life, whether you're a carnivorous epicure or a raw-foods junkie.
From one of the most gifted writers of our time, a nostalgic account of France, replete with fascinating characters and memorable meals. In this very personal reminiscence, readers glimpse beautiful Dijon against the backdrop of between-the-wars Europe through the eyes, heart and stomach of a most wise and articulate woman.
From the book: From appetizers, soups and salads to light meals and savories, beverages and sweets here are easy-to-follow instructions for glorious foods, simply prepared in an American kitchen.
Since 1979, Los Barrios restaurant in San Antonio, Texas- the heart of Tex-Mex cuisine- has been serving up casero, or home-style, cooking that has charmed food critics and earned an impressive following. Founded with a small investment and a lot of spirit, Los Barrios built its reputation on the authenticity of its cuisine. The Los Barrios Family Cookbook offers these reputation-making recipes- from simple but impressive traditional Mexican dishes, many of which have been handed down and perfected through the generations, to modern Tex-Mex favorites-to fans of Southwest cuisine across the country.Included are recipes for Mexican essentials: Homemade Flour Tortillas, Tamales, and Pico de Gallo; Barrios family specialties, such as Mama Viola's Chicken Rice Soup and Acapulco-Style Ceviche; and the classics-Chiles Rellenos, Chalu-pas, and Enchiladas Verdes. All the recipes contain easy-to-find ingredients, and special cooking tips will help you prepare dishes at home that will be as delicious as those served in the restaurant. The Los Barrios Family Cookbook is a comprehensive and indispensable resource for food that explodes with flavor.¡Buen provecho!
Here are 450 nutritious, kitchen-tested recipes for weight loss, maintenance, & special treat times, in addition to a complete chart of calories, fat content, & nutritional values for over 700 foods.
Mixing elegance with an island attitude, Louie's Backyard is an award-winning Key West, Florida restaurant famous for its fine food and relaxed oceanfront ambience. Lunch regulars say the Conch Fritters are the best in Key West, and dinner regulars praise the Conch Chowder. Everything is homemade in the restaurant, from the tangy Balsamic Vinaigrette to Louie's famous Key Lime Pie. The entrées are an artist's creation with the finest ingredients, from the Jerk-Rubbed, Free-Range Chicken Breast with Black Beans and Papaya Salsa to the Sautéed Key West Shrimp with Bacon, Mushrooms, and Stone-Ground Grits.Louie's Backyard Cookbook not only contains the creative recipes of Executive Chef Doug Shook but also takes you to the edge of the sea with photos and stories that will make you feel the ocean's breeze. It is the next best thing to experiencing the islands themselves. This important addition to the RoadfoodTM Cookbook series is sure to be a favorite with people in the Keys and throughout the country.
Cajun-style recipes and New Orleans flavors that bring together zesty, spicy flavors.
Anna Thomas's first cookbook, The Vegetarian Epicure, spoke to a generation of young people like herself who wanted a meatless diet, yet also wanted to enjoy delicious food. Anna's latest book of all-new vegetarian recipes, Love Soup, embraces the most enduring comfort food and places it in the center of the table. "From my kitchen to yours," Anna says, "here are the best soups I've ever made." One hundred soups--all of them vegetarian and many vegan--are organized to help you cook through the seasons. There are hearty winter soups, refreshing summer soups, and filling one-pot meals--try a black bean and squash soup in the fall, smoky eggplant soup in midsummer, or wild mushroom soup for the holidays. Menus present easy soup suppers, and a generous portion of Love Soup is devoted to Anna's favorite recipes for breads, salads, hummus, and other nibbles that can turn a bowl of soup into a relaxed meal to share with friends. Throughout, Anna offers advice on shopping, seasoning, tasting, and becoming a cook. With soups that delight and nourish, Anna invites us all into the kitchen, reminding us of the joy and good sense of home cooking.
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