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The Big New York Sandwich Book: 99 Delicious Creations from the City's Greatest Restaurants and Chefsby Sara Reistad-Long Jean Tang
New York City is home to some of some of the best chefs and the biggest, tastiest, most eclectic sandwiches around. Enjoy the best of the best!
When Peter Minuit bought Manhattan for $24 in 1626 - his first New York real estate killing - he showed his shrewdness by also buying the oyster beds off tiny, nearby Oyster Island, renamed Ellis Island in 1770. From the Minuit purchase until centuries of pollution finally destroyed the beds in the 1920s, New York was a city known for its oysters: the 'Blue Points,' still produced by the Long Island town of the same name; the 'Rockaways' and 'East Rivers'; 'Sounds' from Staten Island; several Manhattan varieties, and even those from a celebrated area by what is now LaGuardia Airport. For centuries New York was world famous as an oyster centre, especially in the late 1800s, when Europe and America enjoyed a decades-long oyster craze. In Europe New York oysters were famous for both their size and durability. In a dubious endorsement, William Makepeace Thackeray said that eating a New York oyster was like eating a baby. When travellers visited New York, they not only wanted to eat the Coral oysters, they wanted to experience the famous New York oyster houses. While some houses were known for their elegance, the infamous slums such as Five-Points were notoriously disreputable. Due to a longstanding belief in the aphrodisiac quality of oysters, they were often associated with prostitution. In 1842, when the novelist Charles Dickens arrived in New York, he could not conceal his eagerness to find and experience the fabled oyster cellars of New York City's slums. The Big Oyster is the history of the city as told through its celebrated bivalve. It is a gastronomic history revealing four centuries of culinary evolution and food trends in a city that has always been a gastronomic trendsetter. But it is also an economic history, examining the enormous impact of transportation innovations - the Erie Canal, the railroad, and clipper ship - that completely changed urban living and food and also accounted for the growth of a thriving international oyster trade.
A proudly Texan collection of 125 recipes that blend sophisticated techniques and ingredients with hearty, down-home ranch cooking, from a chef with five successful restaurants.A descendent of cattle ranchers, chef Lou Lambert's cuisine is neither chuck-wagon chow nor French bistro fare. He melds real West Texas flair with the contemporary fine food that he learned to cook at the CIA and then perfected at Wolfgang Puck's Postrio, creating big flavor dishes such as Beef Tenderloin with Blue Crab and Bearnaise and Coriander-Roasted Leg of Lamb with Border Chimichurri. Big Ranch, Big City taps into deep Texan pride, but Lambert's urban, elevated take on Lone Star standards will have broad appeal nationwide.
A. J. Baime, a former Senior Editor for Maxim, offers a crash course on the men behind our favorite labels, including: Jim Beam - Jack Daniels - Jose Cuervo - Johnnie Walker - Baileys - Smirnoff - Bacardi - Baron von Rothschild - Captain Morgan - Dom Perignon - Beefeater - Hennessy - Mike's Hard Lemonade
Fans of Cindy Pawlcyn'¬?s Mustards Grill have been making meals out of her sampler-size starters for years. In BIG SMALL PLATES, Cindy brings home the biggest trend in eating out, with generously scaled recipes that promise less fuss and more flavors than traditional appetizers. The wide-ranging collection of universally appealing recipes spans soups, finger foods, salads, scoopables, and even sweets designed to satisfy big appetites as well as grazers. An alternative to conventional, varietyless main-course cooking, Cindy's small plate recipes deliver the inspiration and reliability that make this new way of eating-and entertaining-practical at home.A cookbook of 150 sampler-size recipes from Mustards Grill, Cindy's Backstreet Kitchen, and Pawlcyn's home repertoire, in her signature all-American style with Californian and global influences.Includes 150 gorgeous food, ingredient, and location photos.Pawlcyn's previous book MUSTARDS has sold more than 60,000 copies.MUSTARDS won the James Beard award for Best American Cookbook in 2002 and was nominated for the IACP Cookbook of the Year Award.Reviews"Cindy Pawlcyn is all about big fun and big flavors."-San Jose Mercury News"Cindy Pawlcyn's rollicking Big Small Plates has a cornucopia of brightly flavored small dishes." -Boston Globe"As a basic guide to the wonderful fare served at Mustards and Cindy's Backstreet Kitchen, Big Small Plates has more than enough to go around." -Wine News"The kind of cookbook I just can't resist." -Oakland Tribune"[A]n ample selection of some of the more delicious tidbits you'll ever taste." -Sacramento Bee"Pawlcyn's new book focuses on small plates-tapas-in a grand way." -Baltimore Sun"Buy this book because the recipes are flavorful, diverse, and conducive to infinite applications." -ChefTalk.com"The Napa Valley super chef and entrepreneur's praiseworthy-and successful-attempt to bring the small-plates trend into the home kitchen."-San Francisco Chronicle"Anyone looking for first courses or cocktail party food recipes will find no lack of inspiration here."-Booklist"An enormously appealing book full of heart, and food that's refreshingly real and often adventurous."-Portland Oregonian
Veganism has been steadily moving toward the mainstream as more and more people become aware of its many benefits. Even burger-loving omnivores are realizing that adding more plant-based foods to their diet is good for their health and the environment. Big Vegan satisfies both the casual meat eater and the dedicated herbivore with more than 350 delicious, easy-to-prepare vegan recipes covering breakfast, lunch, and dinner. Highlighting the plentiful flavors that abound in natural foods, this comprehensive cookbook includes the fundamentals for adopting a meat-free, dairy-free lifestyle, plus a resource guide and glossary that readers can refer to time and again. Eat your veggies and go vegan!
The book explores the contributions of increasingly larger portion sizes to the problem of obesity in America.
The Biggest Loser Around the World: Take Your Taste Buds on a Global Tour with More Than 75 Easy, Healthy Recipesby Devin Alexander Melissa Roberson
Pizza. Huevos Rancheros. Pad Thai. Enchiladas. Some of America's most-craved foods aren't American in the traditional sense they're the international foods we love to order at restaurants or have delivered to our homes. But most renditions of these beloved ethnic dishes are full of fat and calories. How can dieters get the flavor they crave, without buying one of those reduced-calorie frozen meals that are full of salt and other preservatives? Now, with The Biggest Loser: International Cookbook , they can have their lasagna and eat it too! With more than 75 recipes for favorite ethnic staples as well as legendary regional American cuisine created by Chef Devin Alexander and The Biggest Loser contestants, healthy eating has never been more exciting. Readers will discover how former contestants reinvented favorite dishes from their own cultures and regions to fit into their healthy new lifestyle, and will learn how to cut the calories and fat from America's most-loved ethnic foods. And Chef Devin Alexander 's reliably decadent creations save both money and calories, as any of these dishes can be made at home for a fraction of the cost of a restaurant or take-out meal. The book will include recipes for meals, snacks, dinners, and desserts, and will cover a wide range of cuisines, from the down-home Southern classics to delicious Asian dishes, Mexican favorites, hearty Italian meals, and many others. The book will also include cooking tips from Chef Devin, weight loss advice from the contestants and trainers, and an overview of the Biggest Loser food plan. The Biggest Loser: International Cookbook will show readers how to expand their culinary horizons without expanding their waistlines!
More Than 125 Healthy, Delicious Recipes From The Biggest Loser Experts and Cast "As Seen On NBC's Hit Show! By The Biggest Loser experts and cast Building on the groundbreaking success of The Biggest Loser brand, this sequel to last year's best-selling book is sure to be a hit! The Biggest Loser Cookbook offers: 125 recipes from The Biggest Loser cast, trainers, and fans, motivational before-and-after photographs of the cast, 50 beautiful 4-color food shots and dozens of trainer tips from The Biggest Loser trainers, inspiring stories of how the cast members did it, at-a-glance guides to The Biggest Loser Diet and The Biggest Loser Exercise plan. Armed with this arsenal of nutritional information and training tips, readers will be inspired to achieve the dramatic weight loss transformations that have amazed TV fans around the country.
The Biggest Loser Dessert Cookbook: More Than 80 Healthy Treats That Satisfy Your Sweet Tooth without Breaking Your Calorie Budgetby Devin Alexander Melissa Roberson
Based on the hit NBC series "The Biggest Loser, The Biggest Loser Dessert Cookbook" by bestselling author Chef Devin Alexander shows readers how to indulge sensibly with more than 80 guilt-free recipes made from wholesome, all-natural ingredients.
Grocery costs are on the rise and many family cooks are finding themselves in a tough predicament: how can they feed their families healthy, satisfying meals without breaking the bank? In The Biggest Loser Family Cookbook: Budget-Friendly Meals Your Whole Family Will Love, New York Times best-selling author Devin Alexander shows families that eating on a budget can be easy, nutritious, and delicious. With more than 125 recipes specifically developed to satisfy every member of the family, Chef Alexander provides complete, affordable meal plans for breakfast, lunch, and dinner, along with mix-and-match side dishes, healthy snacks, and desserts. From Swiss Mushroom Omelets to Steak Fajita Quesadillas, Family Sized Meatball Parmesan to Chocolate Cherry Truffles, these wholesome, satisfying dishes will become an essential part of every family cook's repertoire. In addition to an overview of the Biggest Loser eating plan and Chef Alexander's recipes, you'll find helpful cooking and cost-saving tips from favourite Biggest Loser contestants and online club members. You'll also find simple ways to get kids involved in the kitchen and fun ideas for family mealtime. Designed to make healthy eating accessible for everyone, The Biggest Loser Family Cookbook will help pad your wallet not your waistline.
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 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!
200 Fiercely Flavorful Recipes to Kick-Start Your Home Cooking from Harley Riders Across the USA.
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!
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 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.
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.
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.
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.
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.
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.