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Not Your Mother's Weeknight Cooking: Quick and Easy Wholesome Homemade Dinners
by Beth HenspergerThis book features 125 entree recipes for healthy, delicious meals that are quick to make, easy on the budget and have plenty of appeal for both adults and kids. Hensperger takes the hallmarks of the Not Your Mother's slow cooker books - fresh, healthy ingredients and contemporary flavors - to create recipes including Roast Turkey Tenderloin with Citrus Wine Sauce, Baked Halibut Parmesan, Pan-Sauteed Lamb Chops with Blackberry Sauce, Ravioli with Quick Tomato Basil Sauce, and Portobello Mushroom Sandwiches with Cranberry Dijon Mustard. Home cooks will turn to this book time and again for simple, wholesome dinners for any night of the week.
Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats (Revised 2nd Edition)
by Sally Fallon Mary Q EnigRecalling the culinary customs of our ancestors and looking ahead to a future of robust good health for young and old, Nourishing Traditions offers modern families a fascinating guide to wise food choices and proper preparation techniques. Nutrition researcher Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research. The revised and updated Second Edition contains over 700 delicious recipes that will please both exacting gourmets and busy parents. Book jacket.
Now Eat This!: 150 of America’s Favorite Comfort Foods, All Under 350 Calories
by Rocco DispiritoFRIED CHICKEN, MACARONI AND CHEESE, BROWNIES, AND 147 OTHER FAVORITE RECIPES UNDER 350 CALORIES In this delectable cookbook, award-winning chef Rocco DiSpirito transforms America's favorite comfort foods into deliciously healthy dishes-all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. What's more, Rocco provides time-saving shortcuts, helpful personal advice, and nutritional breakdowns for each recipe from a board-certified nutritionist. So prepare your favorite foods without the guilt. Finally, a world-class chef has made healthy food taste great! <P> Advisory: It has been reported to us that this book contains nutritional information that has been rendered by the publisher as images without image descriptions.
Now Eat This! Diet
by Rocco DispiritoAward-winning celebrity chef Rocco DiSpirito changed his life and his health- without giving up the foods he loves or the flavor. He has lost more than 20 pounds, participated in dozens of triathlons, and-after an inspirational role as a guest chef on The Biggest Loser- changed his own diet and the caloric content of classic dishes on a larger scale. In The Now Eat This! Diet, complete with a foreword by Dr. Mehmet Oz, DiSpirito offers readers a revolutionary 2-week program for dropping 10 pounds quickly, with little effort, no deprivation, and while still eating 6 meals a day and the dishes they crave, like mac & cheese, meatloaf, BBQ pork chops, and chocolate malted milk shakes. The secret: Rocco's unique meal plans and his 75 recipes for breakfast, lunch, dinner, dessert, and snack time, all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. Now readers can eat more and weigh less- it's never been so easy!
Now You're Cooking!
by Diane M. LynchThese short stories cook up tales of friendship, fun, laughter, and food! Each story involves food or cooking and is followed by step-by-step, kid-friendly recipes. Kitchen safety tips, general cooking instructions, a recipe index, and prayers for before and after meals are all included. Encourage your children to become regular readers and then help them cook up some tasty meals and treats! Best for children ages 7-11.
Nutrition and Wellness (2nd edition)
by Roberta Larson Duyff Doris HaslerNutrition and Wellness is designed for foods and nutrition courses in grades 8-10. It can be targeted in several ways: for courses that emphasize nutrition and fitness; for foods and nutrition courses that place less emphasis on food preparation than traditional foods courses; or for an introductory high school foods course in a two-course sequence. It should be noted food preparation is thoroughly covered in the special Food Preparation Handbook at the back of the book. Many teachers find Nutrition and Wellness appealing for traditional foods and nutrition courses as well, because of its upbeat, student-friendly approach and its high-impact visual design. The text's positive approach emphasizes enjoyment of food and physical activity. Nutrition information is geared toward teens.
The Nutrition Detective: A Woman's Guide to Treating Your Health Problems Through the Foods You Eat
by Nan Kathryn FuchsThe author proposes yet another diet to conquer the common health problems which are unique to women. Includes recipes, diet plans, and questions to help the reader determine cravings and nutritional needs.
Nutrition, Food, and Fitness
by Dorothy F. WestNutrition, Food, and Fitness is the perfect choice for non-laboratory nutrition classes. This text stresses the importance of healthful eating and regular physical activity as permanent lifestyle habits rather than short-term programs. Students will learn they have much control over their state of wellness through the decisions they make. They will also study the significance of caring for their mental and social health as part of the total wellness picture. The text is up-to-date with the latest information on the Dietary Guidelines and MyPyramid. It covers weight management, eating disorders, and global hunger as well as physical fitness, substance abuse, consumer issues, and careers.
Nutrition for Foodservice and Culinary Professionals (7th Edition)
by Karen Eich Drummond Lisa M. BrefereTextbook for food service and culinary students.
Nutritional Foundations and Clinical Applications: A Nursing Approach (Fifth Edition)
by Bonnie C. Walkingshaw Sara Long Roth Michele GrodnerThe 5th edition of the Nutritional Foundations and Clinical Applications, A Nursing Approach offers you a comprehensive, first-hand account of the ways in which nutrition affects the lives of nursing professionals and everyday people.
Of Beatles and Angels: a Boy's Remarkable Journey from a Refugee Camp to harvard
by Mawi Asgedom Dave BergerMawi Asgedom moved from a Sudanese refugee camp to Chicago when he was three years old. His father, formerly a doctor in Ethiopia had to do back-breaking work in order to support his family, but he always encouraged the author to dream and to educate himself. After years of struggle, he was accepted with a scholarship to Harvard University. Includes recipes. An excellent biography for young readers.
The Official High Times Cannabis Cookbook
by Elise Mcdonough Sara RemingtonThis first-ever cookbook from High Times magazine--the world's most trusted name when it comes to getting stoned--is the deliciously definitive guide to cannabis-infused cooking. Easy, accessible recipes and advice demystify the experience of cooking with grass and offer a cornucopia of irie appetizers and entrees, stoner sweets, cannabis cocktails, and high-holiday feasts for any occasion, from Time Warp Tamales and Sativa Shrimp Spring Rolls to Pico de Ganja Nachos and Pineapple Express Upside-Down Cake. Delectable color photos and recipes inspired by stoner celebrities such as Snoop Dogg, Cheech and Chong, and Willie Nelson will spark the interest of experienced cannabis cooks and "budding" chefs, whether they're looking for the perfect midnight munchie or just to take dinner to a higher level.
Old-Fashioned Persimmon Recipes
by Bear Wallow BooksA 31 page booklet containing recipes for the native North American Persimmon.
Old-School Comfort Food: The Way I Learned to Cook
by Alex GuarnaschelliHow does one become an Iron Chef and a Chopped judge on Food Network--and what does she really cook at home? Alex Guarnaschelli grew up in a home suffused with a love of cooking, where soufflés and cheeseburgers were equally revered. The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. Old-School Comfort Food shares her journey from waist-high taste-tester to trained chef who now adores spending time in the kitchen with her daughter, along with the 100 recipes for how she learned to cook--and the way she still loves to eat.Here are Alex's secrets to great home cooking, where humble ingredients and familiar preparations combine with excellent technique and care to create memorable meals. Alex brings her recipes to life with reminiscences of everything from stealing tomatoes from her aunt's garden and her first bite of her mother's pâté to being one of the few women in the kitchen of a renowned Parisian restaurant and serving celebrity clientele in her own successful New York City establishments. With 75 color photographs and ephemera, Old-School Comfort Food is Alex's love letter to deliciousness.
Olga's Cup and Saucer: A Picture Book with Recipes
by Olga BravoOlga is a baker. Her bakery sits on the side of the road, near a farm stand that sells fresh vegetables and fruit. All summer long, Olga bakes cakes and pies, cookies and pizzas for the people who stop at Olga's Cup and Saucer. Nickel Penny is a little girl. She wants to be a baker, too. If she helps Olga in the kitchen this summer, maybe she'll get to wear a baker's starched apron and a baker's tall hat, just like Olga. This spunky picture book--which includes five new, original recipes by nationally known baker Olga Bravo--is for adults and children who like to read good stories and eat good food.
Omaha Steaks Good Life Guide & Cookbook
by Jackie ThompsonRecipes featuring Omaha steaks, pork, lamb, veal, poultry, seafood, and smoked meats along with appetizers, pastas, soups, desserts, sauces, and vegetables.
The Omnivore's Dilemma: A Natural History of Four Meals
by Michael PollanWhat shall we have for dinner? For omnivores like ourselves, this simple question has always posed a dilemma: When you can eat just about anything nature (or the supermarket) has to offer, deciding what you should eat will inevitably stir anxiety, especially when some of the foods on offer might shorten your life. Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. The omnivore's dilemma has returned with a vengeance, as the cornucopia of the modern American supermarket and fast-food outlet confronts us with a bewildering and treacherous food landscape. What's at stake in our eating choices is not only our own and our children's health, but the health of the environment that sustains life on earth. The Omnivores Dilemma is a groundbreaking book in which one of America's most fascinating, original, and elegant writers turns his own omnivorous mind to the seemingly straightforward question of what we should have for dinner. The question has confronted us since man discovered fire, but, according to Michael Pollan, the bestselling author of The Botany of Desire, how we answer it today, at the dawn of the twenty-first century, may well determine our very survival as a species. Should we eat a fast-food hamburger? Something organic? Or perhaps something we hunt, gather, or grow ourselves? To find out, Pollan follows each of the food chains that sustain us industrial food, organic or alternative food, and food we forage ourselves from the source to a final meal, and in the process develops a definitive account of the American way of eating. His absorbing narrative takes us from Iowa cornfields to food-science laboratories, from feedlots and fast-food restaurants.
The Omnivore's Dilemma: The Secrets Behind What You Eat
by Michael PollanThe New York Times bestseller that's changing America's diet is now perfect for younger readers. "What's for dinner?" seemed like a simple question--until journalist and supermarket detective Michael Pollan delved behind the scenes. From fast food and big organic to small farms and old-fashioned hunting and gathering, this young readers' adaptation of Pollan's famous food-chain exploration encourages kids to consider the personal and global health implications of their food choices. In a smart, compelling format with updated facts, plenty of photos, graphs, and visuals, as well as a new afterword and backmatter, The Omnivore's Dilemma serves up a bold message to the generation that needs it most: It's time to take charge of our national eating habits--and it starts with you.
On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
by Sarah R. Labensky Alan M. Hause Steven LabenskyThis contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.
On Cooking: A Textbook of Culinary Fundamentals (5th Edition)
by Sarah R. Labensky Alan M. Hause Priscilla R. MartelTextbook for Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition, and Hospitality Management departments. Offering a streamlined portability and technology-rich format, Labensky, On Cooking-To Go Edition builds on the quality, expertise and reputation of On Cooking, 5e. This edition features a new chapter on healthy cooking, over 250 new photographs and new trends in Culinary Arts such as Asian knife skills and sustainable cooking. On Cooking-To Go Edition retains all of the instructional recipes from the fifth edition and moves the end-of chapter recipes To The Web via i-COOK. Subscriptions To The revolutionary MyCulinaryLab and i-COOK are available for purchase with the book as it combines portability with meaningful integration of technology.
On What Grounds (Coffee House Mystery #1)
by Cleo Coyle"The perfect cup of coffee is a mystifying thing. To many of my customers, the entire process seems like some sort of alchemy they dare not try at home...." Ten years ago, Clare Cosi left an unhappy marriage along with a job she loved: managing the historic Village Blend coffeehouse in New York's Greenwich Village. For a decade, she was happy raising her daughter in the quiet suburbs of New Jersey; but now that Joy is grown and gone, life has gotten way too quiet for Clare. With a little cajoling from Madame, the Blend's flamboyant, elderly owner, Clare agrees to return to her old job, and right from the start she gets one heck of a jolt. On her first morning back as Village Blend manager, Clare unlocks the front door to find her beautiful, young assistant manager unconscious in the back of the store, coffee grounds strewn everywhere. As Anabelle is rushed to the hospital, police arrive to investigate, but Detective Mike Quinn finds no sign of forced entry or foul play, and he deems it an accident. Clare disagrees; and after Quinn leaves, there are a few questions she just can't get out of her mind, like why was the trash bin in the wrong place? If this wasn't an accident, are her other baristas in danger? And are all NYPD detectives this attractive? This book contains several recipes.
Once-a-Month Cooking Family Favorites: More Great Recipes That Save You Time and Money from the Inventors of the Ultimate Do-ahead Dinnertime Method
by Mary Beth Lagerborg Mimi WilsonWilson and Lagerborg are back with a new book that features their Once-A-Month Cooking technique--guaranteed to save time and money.
One Big Table: 600 Recipes from the Nation's Best Home Cooks, Farmers, Fishermen, Pit-masters, and Chefs
by Molly O'NeillTen years ago, former New York Times food columnist Molly O'Neill embarked on a transcontinental road trip to investigate reports that Americans had stopped cooking at home. As she traveled highways, dirt roads, bayous, and coastlines gathering stories and recipes, it was immediately apparent that dire predictions about the end of American cuisine were vastly overstated. From Park Avenue to trailer parks, from tidy suburbs to isolated outposts, home cooks were channeling their family histories as well as their tastes and personal ambitions into delicious meals. One decade and over 300,000 miles later, One Big Table is a celebration of these cooks, a mouthwatering portrait of the nation at the table. Meticulously selected from more than 20,000 contributions, the cookbook's 600 recipes are a definitive portrait of what we eat and why. In this lavish volume--illustrated throughout with historic photographs, folk art, vintage advertisements, and family snapshots--O'Neill celebrates heirloom recipes like the Doughty family's old-fashioned black duck and dumplings that originated on a long-vanished island off Virginia's Eastern Shore, the Pueblo tamales that Norma Naranjo makes in her horno in New Mexico, as well as modern riffs such as a Boston teenager's recipe for asparagus soup scented with nigella seeds and truffle oil. Many recipes offer a bridge between first-generation immigrants and their progeny--the bucatini with dandelion greens and spring garlic that an Italian immigrant and his grandson forage for in the Vermont woods--while others are contemporary variations that embody each generation's restless obsession with distinguishing itself from its predecessors. O'Neill cooks with artists, writers, doctors, truck drivers, food bloggers, scallop divers, horse trainers, potluckers, and gourmet club members. In a world where takeout is just a phone call away, One Big Table reminds us of the importance of remaining connected to the food we put on our tables. As this brilliantly edited collection shows on every page, the glories of a home-cooked meal prove how every generation has enriched and expanded our idea of American food. Every recipe in this book is a testament to the way our memories--historical, cultural, and personal--are bound up in our favorite and best family dishes. As O'Neill writes, "Most Americans cook from the heart as well as from a distinctly American yearning, something I could feel but couldn't describe until thousands of miles of highway helped me identify it in myself: hometown appetite. This book is a journey through hundreds of 'hometowns' that fuel the American appetite, recipe by recipe, bite by bite."
One Bite Won't Kill You
by Ann HodgmanAnn Hodgman comes to the rescue of parents everywhere with more than 200 kid-friendly recipes the whole family can agree on. One Bite Won't Kill You is packed with easy weeknight suppers, worth-the-effort special dinners, holiday and birthday treats, and tips for feeding every kid, from toddlers to teens. This book is guaranteed to make feeding kids way easier . . . and a lot more fun.
The One-Block Feast
by Margo TrueBased on the James Beard Award-winning blog The One-Block Diet, this all-in-one home gardening, do-it-yourself guide and cookbook shows you how to transform a backyard or garden into a self-sufficient locavore's paradise. When Margo True and her fellow staffers at Northern California-based Sunset magazine walked around the grounds of their Menlo Park office, they saw more than just a lawn and some gardens. Instead, they saw a fresh, bountiful food source, the makings for intrepid edible projects, and a series of seasonal feasts--all just waiting to happen. The One-Block Feast is the story of how True and her team took an inspired idea and transformed it into an ambitious commitment: to create four feasts over the course of a year, using only what could be grown or raised in their backyard-sized plot. She candidly shares the group's many successes and often humorous setbacks as they try their hands at chicken farming, cheese making, olive pressing, home brewing, bee keeping, winemaking, and more. Grouped into gardening, project, and recipe guides for each season, The One-Block Feast is a complete resource for planning an eco-friendly kitchen garden; making your own pantry staples for year-round cooking and gifts; raising bees, chickens, and even a cow; and creating made-from-scratch meals from ingredients you've grown yourself. Chapters are organized by season, each featuring a planting plan and crop-by-crop instructions, an account of how that season's projects played out for the Sunset team, and a multicourse dinner menu composed of imaginative, appealing, and ultra-resourceful vegetarian recipes, such as: Butternut Squash Gnocchi with Chard and Sage Brown Butter * Egg and Gouda Crepes * Whole Wheat Pizzas with Roasted Vegetables and Homemade Cheeses * Fresh Corn Soup with Zucchini Blossoms * Braised Winter Greens with Preserved Lemons and Red Chile * Summer Lemongrass Custards * Honey Ice Cream Generously illustrated and easy to follow, this ultimate resource for today's urban homesteader will inspire you to take "eating local" to a whole new level.
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