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The Biggest Loser Quick and Easy Cookbook: Simply Delicious Low-Calorie Recipes to Make in a Snap

by Devin Alexander

The first cookbook in the bestselling Biggest Loser series to focus on fast, simple meals that you can eat on the go,The Biggest Loser Quick & Easy Cookbook features more than 75 easy recipes with 20 minutes of prep time or less, accompanied by beautiful 4-color photography. The book also provides an overview of The Biggest Loser eating plan; include five 20 minute workouts with tips on how to burn the most calories in the least amount of time, offers healthy cooking and baking tips and techniques as well as shopping lists and pantry basics; and as always, features tips from the trainers and contestants on time-saving techniques for fitting healthy meals into busy schedules. The 75 quick and easy recipes include such categories as breakfast on the double, speedy soups and sandwiches, throw-together salads and sides, mains in minutes, lickety-split sweet bites, and more.

The Biggest Loser Simple Swaps: 100 Easy Changes to Start Living a Healthier Lifestyle

by Melissa Roberson Cheryl Forberg

The road to a healthier lifestyle starts with small decisions and better choices. Now, with The Biggest Loser Simple Swaps,you can get healthy by simply swapping your old food, habit, and lifestyle choices for healthier versions every day. With 100 simple swaps that cut calories, save money, and provide better nutrition as well as more than 30mouthwatering recipes that put these swaps into action, getting fit and healthy has never been easier. Learn how to swap lasagna noodles for veggies. Pasta used to be a guilty pleasure for many Biggest Losers--until they learned to make a healthy version. Try replacing lasagna noodles in your favorite recipe with slices of grilled zucchini or eggplant. Better yet, try the Veggie Lasagna recipe in Chapter 4! Swap traditional yogurt for Greek-style yogurt. Greek-style fat-free yogurt contains the same number of calories as regular fat-free yogurt but has twice the protein and half the carbs. It's a great base for dips, too. Try using it in the French Onion Dip in Chapter 5! Swap sugary cereals for whole grains. The slow release of energy from complex carbs will help you feel full and keep your blood sugar steady and your energy revved. Or turn to Chapter 5 to make your own Hi-Pro Vanilla Breakfast Grains! Throughout the book, you'll also find advice and tips from The Biggest Loser experts, trainers, and the contestants themselves, who understand the challenges of fitting lifestyle changes into a busy schedule. These simple, budget-friendly swaps can make a major difference in your health and weight loss efforts. Start swapping--and losing--today!

Biker Billy's Hog Wild on a Harley Cookbook

by Bill Hufnagle

200 Fiercely Flavorful Recipes to Kick-Start Your Home Cooking from Harley Riders Across the USA.

The Bikini Body Diet

by David Zinczenko Editors of Shape Tara Kraft

From Shape magazine, the most trusted source of fitness, exercise, and weight-loss information for women, comes a simple 6-week diet and workout plan that will transform your body and your life. Tone and Shape Your Best Bikini Body--in Just 6 Weeks! Prepare to look better, feel healthier, and regain your body confidence--and keep it for life! This plan is the culmination of years of hands-on fitness and nutritional research by the editors of Shape magazine--the very plan they use to keep themselves lean and healthy all year round. It is, quite simply, one of the best weight-loss plans ever built. Get instant, life-altering benefits . . . and lose 10, 20, 30 pounds or more! * Drop pounds and shed inches fast--from your belly first! The Bikini Body Diet 7-Day Slimdown will jump-start your plan and show you visible results in the very first week * Learn the diet and fitness secrets of Shape cover girls, including Beyonce, Britney Spears, Pink, Alison Sweeney, Jillian Michaels, and many other super-successful women who need to stay fit for a living. Plus: Discover their favorite exercises, workouts, and playlists! * Tap the nutritional power of the BEACH foods, the core of the Bikini Body Diet eating plan--super-delicious superfoods that will fuel your body and burn away the pounds * Jump into some of the most fun and effective workouts you've ever experienced. Forget about spending hours at the gym on the treadmill to nowhere and engage your entire body like never before to tone and sculpt even your toughest problem areas. * Indulge in dozens of decadent, bikini-ready recipes, from shakes and smoothies to pizza and chocolate! * Explore the insider beauty and fashion tips that will help you choose the right bikini for your body type, learn swimsuit grooming secrets of celebrity stylists, and discover dozens of other secrets that will make any day in a bikini your best day ever!

The Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine

by Benjamin Wallace

It was the most expensive bottle of wine ever sold. In 1985, at a heated auction by Christie's of London, a 1787 bottle of Château Lafite Bordeaux--one of a cache of bottles unearthed in a bricked-up Paris cellar and supposedly owned by Thomas Jefferson--went for $156,000 to a member of the Forbes family. The discoverer of the bottle was pop-band manager turned wine collector Hardy Rodenstock, who had a knack for finding extremely old and exquisite wines. But rumors about the bottle soon arose. Why wouldn't Rodenstock reveal the exact location where it had been found? Was it part of a smuggled Nazi hoard? Or did his reticence conceal an even darker secret? It would take more than two decades for those questions to be answered and involve a gallery of intriguing players--among them Michael Broadbent, the bicycle-riding British auctioneer who speaks of wines as if they are women and staked his reputation on the record-setting sale; Serena Sutcliffe, Broadbent's elegant archrival, whose palate is covered by a hefty insurance policy; and Bill Koch, the extravagant Florida tycoon bent on exposing the truth about Rodenstock. Pursuing the story from Monticello to London to Zurich to Munich and beyond, Benjamin Wallace also offers a mesmerizing history of wine, complete with vivid accounts of subterranean European laboratories where old vintages are dated and of Jefferson's colorful, wine-soaked days in France, where he literally drank up the culture. Suspenseful, witty, and thrillingly strange,The Billionaire's Vinegaris the vintage tale of what could be the most elaborate con since the Hitler diaries. It is also the debut of an exceptionally powerful new voice in narrative non-fiction.

Binge Breaker! Stop Out-of-Control Eating and Lose Weight

by Peter M. Miller

Binge eating, eating more food than feels comfortable, is a problem for more than half of all overweight North Americans. Binge eating is not bulimia, and while many do it, over the sink, late at night, or in front of the refrigerator, yo-yo dieters are especially susceptible. Renowned diet expert Dr. Peter M. Miller reveals the proven six-step program that has already helped thousands of dieters conquer binge eating and lose weight permanently.

Bioactive Compounds and Cancer

by John A. Milner Donato F. Romagnolo

Because of the wealth of new information generated by the scientific community during the last decade on the role of nutrition on cancer risk, this book provides a forum for presentation and discussion of recent scientific data and highlights a set of dietary recommendations. Bioactive Compounds and Cancer presents chapters that highlight laboratory and clinical findings on how selected nutrients function as signaling molecules and, as such, influence cellular behavior and cancer predisposition. This important compendium focuses on understanding the role of nutrition in cancer biology, the molecular action of bioactive food components and xenobiotics on cancer risk, the role of dietary components in cancer prevention and/or treatment, and nutrition education with the most up to date dietary recommendations that may reduce cancer risk. This volume will be of interest to specialized health professionals, clinicians, nurses, basic and clinical researchers, graduate students, and health officials of public and private organizations.

Bioactive Dietary Factors and Plant Extracts in Dermatology

by Ronald Ross Watson Sherma Zibadi

The role of Bioactive Dietary Factors and Plant Extracts in Preventive Dermatology provides current and concise scientific appraisal of the efficacy of foods, nutrients, herbs, and dietary supplements in preventing dermal damage and cancer as well as improving skin health. This important new volume reviews and presents new hypotheses and conclusions on the effects of different bioactive foods and their components derived particularly from vegetables, fruits, and herbs. Primary emphasis is on treatment and prevention of dermal damage focusing on skin cancers with significant health care costs and mortality. Bioactive Dietary Factors and Plant Extracts in Preventive Dermatology brings together expert clinicians and researchers working on the different aspects of supplementation, foods, and plant extracts and nutrition and skin health. Their expertise provides the most current knowledge in the field and will serve as the foundation for advancing future research.

BioBalance: The Acid/Alkaline Solution to the Food Mood-Health Puzzle

by Rudolf A. Wiley

A host of problematic health conditions, including anxiety, depression, fatigue, insomnia, undiagnosable digestive and weight disorders, and PMS, are NOT, as previously and erroneously believed, stress-induced. Instead these symptoms are almost always the result of acid/alkaline imbalances in blood biochemistry which can be controlled nutritionally. If your life has become a nightmare of futile doctors' visits resulting in diagnoses like: "Everything is within normal limits,""You're suffering from too much stress,""Your problem seems to be psychological," then this book will change your life. The explanations in BioBalance: The Acid/Alkaline Solution uncover physiological reasons for seemingly undiagnosable problems.

A Bird in the Hand

by Diana Henry

Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry o?ffers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.

The Birthday Cake Book

by Dede Wilson

75 recipes for candle-worthy creations.

Birthday Cakes

by Janne Jansen

50 Recipes for birthday cakes.

Biscuit Bliss

by James Villas

101 foolproof recipes for fresh and fluffy biscuits.

The Bistros, Brasseries, and Wine Bars of Paris

by Daniel Young

You can spend years in Paris and never hear the same answer twice to this cookbook's underlying question: what is the difference between a bistro, a brasserie, and a wine bar? In his third cookbook, acclaimed author and expert on all things French Daniel Young explains the nuances between the three, as he takes home cooks on a vibrant, spirited tour of Paris's best eateries. Daniel explains that, as true Parisians know; a bistro is a small, informal restaurant serving a few simple, hearty dishes, while a brasserie is a larger, cafe-restaurant providing continuous service and rough-and-ready food. In a wine bar, expect to find a large selection of wines by the glass and light bites to go with them. Daniel also introduces home cooks to many of his favorite spots (some are famous, others are his own best-keep secrets) and presents classic recipes from each, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan-Grilled Rib Steak with BÉarnaise Sauce, and Warm Almond Cake with Caramel Cream. Bistros, brasseries, and wine bars, define what it means to be out and eat out in Paris, to dine simply and very well. Theirs is the food that nourishes and sustains the Paris of Parisians - the real and everyday Paris - with local flavor, style, sophistication, personality, and attitude.

Bistros of Paris

by Robert Hamburger Barbara Hamburger

Now fully revised and updated, this popular guide and compendium of good eating captures the true character and flavor of the most intimate and affordable eating establishments Paris has to offer. Classified as either traditional or modern, these bistros and wine bars are located by arrondisement (neighborhood) and rated for their quality and reliability. The guide is organized into three parts. The first section contains individual listings that describe the unique characteristics of each bistro. It includes special dishes, wines, and places of interest in the vicinity. The second section offers a glossary of dishes and menu terms, and descriptions of ingredients and preparations frequently encountered, and a few suggestions on wine selection. The third section provides a cross-reference to locate a particular dish at the bistro that prepares it best. Bistros of Paris is an essential reference for the food-conscious traveler intent on discovering the unadorned pleasures of traditional French cuisine.

Bite-Sized Magic

by Erin Mcguire Kathryn Littlewood

This third book in Kathryn Littlewood's acclaimed Bliss trilogy mixes the down-home heart-punch of Ingrid Law's Newbery Honor Book Savvy, the always-on-the-edge-of-chaos comedy of Cheaper by the Dozen, and a humorous magic all its own to create a thoroughly original confection, a delicious guilty pleasure for readers of all ages.Rose won back her family's magical Cookery Booke in an international baking competition in A Dash of Magic, the second novel in the series. Rose is now world famous--so famous, in fact, that Mr. Butter, head of the Mostess Corporation, has kidnapped her so that she can develop new-and-improved magical recipes for his company's snack cakes. With the magically enhanced Dinkies and Moony Pies, Mr. Butter plans to take over the world.Together with her brothers, their talking cat and mouse, and an unlikely team of bakers, Rose must overthrow Mr. Butter before he destroys civilization, one magically evil snack cake at a time.

Bitter

by Jennifer Mclagan

The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They're bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we're much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe--all foods and drinks with elements of bitterness--bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes--like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita--award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life. From the Hardcover edition.

Bitter Brew:The Rise and Fall of Anheuser-Busch and America's Kings of Beer

by William Knoedelseder

The creators of Budweiser and Michelob beers, the Anheuser-Busch company is one of the wealthiest, most colorful and enduring family dynasties in the history of American commerce. In Bitter Brew, critically acclaimed journalist William Knoedelseder tells the riveting, often scandalous saga of the rise and fall of the dysfunctional Busch family--an epic tale of prosperity, profligacy, hubris, and the dark consequences of success that spans three centuries, from the open salvos of the Civil War to the present day.

Bitter Chocolate

by Carol Off

Hailed in hardcover as "compelling" (Kirkus Reviews) and an "astonishing [and] wrenching story" (The London Free Press), Bitter Chocolate is an eye-opening look at one of our most beloved consumer products. Tracing the fascinating origins and evolution of chocolate from the banquet tables of Montezuma's Aztec court in the early sixteenth century to the bustling factories of Hershey, Cadbury, and Mars today, investigative journalist Carol Off shows that slavery and injustice have always been key ingredients.The heart of the book takes place in West Africa inside the Ivory Coast--the world's leading producer of cocoa beans--where profits from the multibillion-dollar chocolate industry fuel bloody civil war and widespread corruption. Faced with pressure from a crushing "cocoa cartel" demanding more beans for less money, poor farmers have turned to the cheapest labor pool possible: thousands of indentured children who pick the beans but have never themselves known the taste of chocolate."An astounding eye-opener that takes no prisoners" (Quill & Quire), Bitter Chocolate is an absorbing social history, a passionate investigative account, and a shocking and urgent exposé of an industry that continues even now to institutionalize misery as it indulges our whims.

Bitters

by Ed Anderson Brad Thomas Parsons

Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. Author and bitters enthusiast Brad Thomas Parsons traces the history of the world's most storied elixir, from its earliest "snake oil" days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process. Whether you're a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. Also featured are more than seventy cocktail recipes that showcase bitters' diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons's own repertoire like the Shady Lane, plus one-of-a-kind libations from the country's most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes. Part recipe book, part project guide, part barman's manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.

Bitters

by Ed Anderson Brad Thomas Parsons

Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. Author and bitters enthusiast Brad Thomas Parsons traces the history of the world's most storied elixir, from its earliest "snake oil" days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process. Whether you're a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. Also featured are more than seventy cocktail recipes that showcase bitters' diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons's own repertoire like the Shady Lane, plus one-of-a-kind libations from the country's most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes. Part recipe book, part project guide, part barman's manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.

Bittersweet: Lessons from My Mother's Kitchen

by Matt Mcallester

On a sunny morning in May 2005, foreign correspondent Matt McAllester's mother, Ann, died unexpectedly of a heart attack, and despite having spent six years reporting on death and devastation from the world's most brutal war zones, he was pole-axed by grief. Pole-axed, and also astonished to be grieving for a woman who had been largely absent from his life, lost for two-and-a-half decades in her private world of madness. In the weeks and months that followed, Matt found himself poring over old family photos and letters, searching for the warm, quick-witted and beautiful woman he remembered from his earliest childhood, who had now vanished for the second time. But as he looked anew at her long-cherished collection of cookbooks, it occurred to him that the best way to find her again might be through something they both treasured: the food she had once lovingly prepared for her family before she was snatched away from them by illness. With the help of Elizabeth David, the cookery writer his mother most revered, Matt embarked on a culinary journey, returning from the front lines to cook Ann's much-loved recipes: from cassoulet, to spare ribs, to steak with Bordelaise sauce, to oeufs en cocotte, to strawberry ice cream - the source of one of his happiest memories. And for the first time he had someone to prepare these dishes for: his new wife, with whom he was trying to conceive a child. Bittersweet is McAllester's poignant account of rediscovering his mother's life, coming to terms with her death, and travelling towards a new future as a father. Powerful, affecting and interspersed with mouth-watering recipes, it is a moving testament to the healing power of cooking for those you love.

The Bizarre Truth: How I Walked Out the Door Mouth First ... and Came Back Shaking My Head

by Andrew Zimmern

Host of The Travel Channel's "Bizarre Foods" and famed food-critic Zimmern offers a deliciously satisfying--at times, horrifying--exploration of the planet's culinary curiosities.

The Black Book of Hollywood Diet Secrets

by Kym Douglas Cindy Pearlman

Easy ways to get-and stay-slim from the authors of The Black Book of Hollywood Beauty Secrets, and their celebrity sources How do the stars get so thin? (and how do their trainers keep them that way?) Kym Douglas and Cindy Pearlman are back with exercise tips and eating strategies from a Who's Who of Hollywood beauties. The Black Book of Hollywood Diet Secrets takes readers inside the fridges and out to the gyms of the stars, uncovering the daily regimens that keep celebrities like Cameron Diaz, Demi Moore, and Beyoncè Knowles in A-List shape. They'll dish on stars' daily diet plans and tell us how the stars bounce back after baby, stay slim after forty, drop a quick twenty pounds, outsmart a Fat Day, and see fast results from exercise. Kym and Cindy have done it again, from (A)niston to (Z)eta-Jones. From The Black Book of Hollywood Diet Secrets: * Heidi Klum and Cindy Crawford eat a salad dressed with vinegar BEFORE they go out to dinner. The vinegar is an appetite suppressant. * Oprah and Rachael Ray drink Wulong Slimming Tea * Denise Richards, Jessica Simpson, Heath Ledger, Michelle Williams all detox with So-Cal cleanse * Demi Moore and Sharon Stone eat prunes to ease bloating AND to prevent wrinkles .

The Black Dog Summer on the Vineyard Cookbook

by Joe Hall Elaine Sullivan

Over the past thirty years, The Black Dog Tavern has grown from a small island haunt to a nationally renowned restaurant. Its astonishingly successful local store and nationwide mail order business have spread the famous black lab logo around the world. No trip to the Vineyard, by presidents, movie stars, or ordinary folk, is complete without a meal at The Black Dog. Until now there has been no way to enjoy such Black Dog classics as a Huey, Louie, Quahog or Fish Chowder; or Fudge Bottom Pie without going to the Vineyard.

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