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Froggy Eats Out
by Jonathan LondonIt's a special occasion, so Froggy and his parents are going to eat dinner in a fancy restaurant. When they arrive at the restaurant, Froggy's mom has a few rules for him: "Be neat, be quiet, and don't put your feet on the table." But it's so hard for Froggy to sit still. He fidgets, he squirms, and he sssllluuuurrrrpppps his spaghetti. Then he spots Frogilina across the restaurant--now it's impossible for Froggy to follow the rules! What will his family do?
Froggy Eats Out (Froggy)
by Jonathan LondonIt's a special occasion, so Froggy and his parents are going to eat dinner in a fancy restaurant. When they arrive at the restaurant, Froggy's mom has a few rules for him: "Be neat, be quiet, and don't put your feet on the table." But it's so hard for Froggy to sit still. He fidgets, he squirms, and he sssllluuuurrrrpppps his spaghetti. Then he spots Frogilina across the restaurant-now it's impossible for Froggy to follow the rules!
From Storebought To Homemade
by Emyl JenkinsMake a delicious dinner in the time it takes to order a meal at a restaurant! In From Storebought to Homemade, Southern hostess extraordinaire, Emyl Jenkins, shares her top secret collection of 200 fast, foolproof recipes-most can be prepared in 30 minutes or less-for doctoring up store-bought food: from Tell Me It's Homemade Clam Chowder and Everybody's Mother's Pork Chop Casserole to No-Fail Potatoes and Old-fashioned Lemon Chess Pie. Your family and friends will think you slaved over a hot stove all day!
Glow
by Christina PirelloYou are 30 days away from radiant health and beauty. It’s time to get gorgeous-from the inside out. Christina Pirello shows you how to achieve clear skin, lustrous hair, and even strong nails with a unique and holistic approach to self-care. Inspired by traditional Chinese medicine, Glow outlines simple, classic diagnostic techniques and therapies, a whole food diet, and active lifestyle to realize balance and tranquility-the keys to true beauty-and undo what time and stress have done. Within these pages, you’ll discover the rejuvenating powers of food, more than 150 recipes, healing home remedies, and simple topical applications as well as basic massage and healing practices that will give you both an inner and an outer glow. Forget about those chemical potions and commercial powders-and light up your life with real food, real beauty, and real health. .
The Good Carb Cookbook
by Sandra WoodruffA complete guide and cookbook to selecting and using the best carbohydrates to lose weight, maintain blood sugar levels, and improve overall health. Not all carbs are created equal. In fact, the latest dietary research shows that different carbohydrates have varying effects on the body, depending on the rate at which they raise blood sugar levels--also known as a food's glycemic index (GI). Choosing a balance of foods that are low on the GI will speed weight loss and control diabetes, insulin resistance, and cardiovascular disease. In The Good Carb Cookbook, Sandra Woodruff demystifies the carbohydrate confusion by explaining the real differences among carbohydrates (baked potatoes are high on the index, while sweet potatoes are low), and shares her secrets for eating low on the index. The book includes an invaluable table with hundreds of common foods and their glycemic index rating; more than two hundred recipes to get people cooking and eating low on the index; and tips to modify high-glycemic family favorites with low-glycemic ingredients, lose weight, maintain blood sugar, and achieve optimal health.
Handbook of Dietary Fiber: An Applied Approach (Food Science And Technology Ser. #Vol. 25)
by Susan Sungsoo Cho; Mark L. DreherPresents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates--exploring the effect of fiber on chronic disease, cardiovascular health, cancer, and diabetes. Examines food applications and the efficacy and safety of psyllium, sugar beet fiber, pectin, alginate, gum arabic, and rice bran.
Healthy Kids
by Marilu HennerWe all want our children to be fit and healthy, but the current invasion of fast food, sugary snacks, and oversize portions are creating an epidemic of overweight, inactive, and unhealthy kids. The powerful influences of the fast-food industry, omnipresent junk food advertising, and the vicious cycle of TV, computer games, and Internet addictions only make our children more susceptible to a sedentary lifestyle and a lifetime of bad habits and obesity. Now, health pioneer and dedicated mom Marilu Henner says it's time to say good-bye to sugarcoated cereals, artificially colored cheese puffs, oceans of sugary soft drinks, nutritionally deficient school lunches, and fastfood supermeals!As Marilu explains, parents who want the best for their children need to feed them fresh, whole foods to grow by. In Healthy Kids she shows you how to create a healthy, balanced lifestyle for your kids and how to make the transition from dairy-, fat-, sugar-, and chemical-laden foods to the vibrant, natural, nourishing foods we were all meant to eat.Healthy Kids offers a proven plan to help parents and kids alike learn to eat healthier and feel better. Inspiring and enjoyable to read, it features:More than 100 mouthwatering recipes your children will loveHelpful, creative suggestions on getting your child into the habit of exerciseScores of tips on transitioning from dead food to live foodA special For Kids Only section with fabulous food-based puzzles, games, and challengesAge-specific recommendations for what foods your children might likeTimesaving shopping lists and helpful food preparation chartsExpert advice from pediatricians, physical trainers, teachers, and expert nutritionists on all aspects of nourishing your familyAs Marilu says, Healthy Food = Healthy Children. And Healthy Kids provides the essential information on creating a lifetime of nutritional eating habits for your growing children.
Her Daily Bread: Inspired Words and Recipes to Feast on All Year Long
by Kate Wood“Kate’s heart for food and people warm every page… truly, a comforting read for anyone with an appetite for loving others well.”– Bob Goff, New York Times bestselling author of Dream Big and Live in GraceFrom the writer and photographer behind the award-winning Wood and Spoon blog comes a 365-day devotional, featuring daily reflections and 52 delicious recipes that will nourish the body and soul throughout the year.In the midst of her busy schedule, Kate Wood, award-winning blogger behind Wood and Spoon and mother of three, realized that she was surviving, but not thriving, and that what she needed more than another cup of coffee was real connection with herself, with others, and with God. At the table, there’s an invitation to serve, connect, and give deeply of ourselves, and Kate invites us to join her at that table through the pages of this daily devotional. Like a conversation with a good friend, each day offers the chance to reflect, go deeper into scripture, and receive the encouragement you need. Kate also shares treasured family recipes, including:• Mom’s Homemade Bread• Two-Bite Crab Cakes with Lemon Dill Aioli• Cheddar Cornmeal Chicken Pot Pie• Simple Pesto Risotto• Weekday Red Velvet Cake• Birthday Sprinkle Pancakes• Fluffernutter Pretzel PieFind a comfy chair, grab a cup of coffee, and settle into these words that offer encouragement, connection, and hope.
Homestyle Chinese Cooking
by Daniel ReidA selection of delicious Chinese dishes that are easy to prepare at home, and light and healthy too!
Homestyle Chinese Cooking
by Daniel ReidA selection of delicious Chinese dishes that are easy to prepare at home, and light and healthy too!
Homestyle Malay Cooking
by Rohani JelaniNever before have the manifold flavours of the Malay "kampung" (village) been so accessible. This collection of homestyle recipes offers classic Malay dishes and regional specialities in an easy-to-follow format with simple instructions. Feast on dishes such as Beef Rendang, Sour Fish Curry, Banana Flower Salad, Beef Rib Soup, Herb Rice and Steamed Banana Cakes, and savour the flavours of delicious Malay home cooking.
Homestyle Malay Cooking
by Rohani JelaniNever before have the manifold flavours of the Malay "kampung" (village) been so accessible. This collection of homestyle recipes offers classic Malay dishes and regional specialities in an easy-to-follow format with simple instructions. Feast on dishes such as Beef Rendang, Sour Fish Curry, Banana Flower Salad, Beef Rib Soup, Herb Rice and Steamed Banana Cakes, and savour the flavours of delicious Malay home cooking.
How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook
by Steven RaichlenWithout a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up! (Mario Batali, Molto Mario (The Food Network), Mario Batali's Simple Italian Food) The definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef. (Tom Colicchio, Think like a Chef) Master the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes - one to illustrate each technique - with memorably delicious results!
How To Read A French Fry: And Other Stories of Intriguing Kitchen Science
by Russ Parsons"With passion and enthusiasm, Russ Parsons explains the science behind kitchen common sense, then illustrates it with recipes. His book makes me feel smarter and more in control. As if that's not enough, the recipes are some of the most appealing ever." - Deborah Madison"Russ Parson’s new book is fascinating to read and totally useful in the kitchen. Food lovers like me are always hungry for an understanding of what is happening inside our saucepans, our pot roasts, and our peach pies. Parsons’s scientific explanations are very satisfying and his recipes look mouthwatering. He writes with the clarity of a good journalist, the skepticism of an accomplished editor (which, as editor in chief of the L.A. Times Food Section, he surely is), and the energy of a passionate home cook, who knows just what the rest of us need to know." — Jeffrey Steingarten" If you want to know why onions make you cry, are terrified by hollandaise or curious to find out why good cooks add old oil to new, this is the book for you.The recipes not only tell you the what, but also the why. I learned a lot." — Ruth Reichl, editor in chief Gourmet magazine Gourmet —
Hugh Johnson’s Pocket Encyclopedia of Wine 2001
by Hugh JohnsonAn indispensable tool of the wine enthusiast, Hugh Johnson's Pocket Encyclo- pedia of Wine 2001 is thoroughly revised to provide the most up-to-date information. This 24th edition of the world's bestselling wine book gives expert help in choosing a wine for every occasion and every budget. With current information on more than 6,000 wines, growers, and regions worldwide, the Pocket Encyclopedia is packed with advice to assist your selection of wine, whether in stores or restaurants, for cellaring, or for special events. Extensive coverage -- from re-emerging Eastern European regions to the newest additions in the United States -- will introduce even the experienced oenophile to little-known finds, while detailed entries clarify information for the novice. Johnson names the top-valued wines from every country and highlights those to drink in 2001, with predictions for wines to watch for in the future. Also included are regional maps, label guides, and vintage charts, along with fascinating entries on the history, production, and appreciation of wine. Hugh Johnson's Pocket Encyclopedia of Wine 2001 is the peerless standard of wine guides, a crucial addition to the library of every wine lover, enthusiast, and connoisseur.
Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration
by Hasia R. DinerMillions of immigrants were drawn to American shores, not by the mythic streets paved with gold, but rather by its tables heaped with food. How they experienced the realities of America's abundant food--its meat and white bread, its butter and cheese, fruits and vegetables, coffee and beer--reflected their earlier deprivations and shaped their ethnic practices in the new land. Hungering for America tells the stories of three distinctive groups and their unique culinary dramas. Italian immigrants transformed the food of their upper classes and of sacred days into a generic "Italian" food that inspired community pride and cohesion. Irish immigrants, in contrast, loath to mimic the foodways of the Protestant British elite, diminished food as a marker of ethnicity. And, East European Jews, who venerated food as the vital center around which family and religious practice gathered, found that dietary restrictions jarred with America's boundless choices. These tales, of immigrants in their old worlds and in the new, demonstrate the role of hunger in driving migration and the significance of food in cementing ethnic identity and community. Hasia Diner confirms the well-worn adage, "Tell me what you eat and I will tell you what you are. "
Indian Food Sense: A Health and Nutrition Guide to Traditional Recipes
by Ruth N. DavidarDivided into three parts, the first highlights nutrition values, second compiles traditional Indian recipes and third lists ingredients with regional names, various nutrients in foods, height and weight tables for Indian children and home remedies.
Indoor Grilling For Dummies (For Dummies Ser.)
by Lucy Wing Tere Stouffer DrenthHeard about the phenomenon called indoor grilling? From open or covered electric grills to contact grills, grill pans, and cooktop inserts, there are all kinds of indoor grilling options that are inexpensive to purchase, take little time to clean up, and store conveniently out of sight. Best of all, whether it’s a bright, sunny day, a rainy afternoon, or a cold, wintry night, you can still enjoy mouthwatering, healthy meals any time you’re in the mood to grill! Indoor Grilling For Dummies takes you from beginner to master griller with a dash of humor, a splash of good fun, and lots of sizzling recipes. If you’re already an indoor grill owner, you’ll find ways to perfect your technique and expand your menus. Step-by-step guidance shows you how to: Choose the right indoor grill Speak a griller’s language Clean and maintain your grill Select the best accessories Cook for better healt h and great taste! & lt;/ul> While indoor grilling isn’t rocket science, it isn’t a cakewalk either. This easy-to-follow guide gives you tips and tricks for grilling indoors like a pro, from warming the grill and selecting the right temperature to the secret to grilling success (marinating). Plus, you get dozens of fast, delicious, hassle-free recipes for everything from sausage to fajitas, barbecued pork tenderloin to brandied turkey, and grilled mushrooms to chicken Caesar salad. You’ll also discover how to: Create tasty appetizers and to-die-for desserts Cook safely on a patio or balcony Add a boost of flavor to every dish with marinades, sauces, and rubs Buy, store, and handle meat, poultry, and seafood Choose veggies and fruits that are great for the grill Prepare for a special occasion Featuring expert advice on reducing fat and calories in grilled foods, using grilled foods in sandwiches and wraps, and serving up a party with a meal that your guests will remember, Indoor Grilling For Dummies has all the buying and cooking tips you need to become an indoor griller extraordinaire!
Italian Wine For Dummies (For Dummies Ser.)
by Mary Ewing-Mulligan Ed McCarthy"A must-have book for anyone who is serious about Italian wines."—Lidia Bastianich, host of PBS?s Lidia's Italian Table "I have yet to encounter more knowledgeable guides to...Italian wine."—Piero Antinori, President, Antinori Wines "Bravo to Ed and Mary! This book shows their love for Italy, the Italian producers, and the great marriage of local foods with local wines. Here is a great book that presents the information without intimidation."—Piero Selvaggio, VALENTINO Restaurant Right now, Italy is the most exciting wine country on earth. The quality of Italian wines has never been higher and the range of wines has never been broader. Even better, the types of Italian wines available outside of Italy have never been greater. But with all these new Italian wines and wine zones not to mention all the obscure grape varieties, complicate blends, strange names and restrictive wine laws. Italian wines are also about he most challenging of all to master. The time has come for comprehensive, up-to-date guides to Italian wines. Authored by certified wine educators and authors Ed McCarthy and Mary Ewing-Mulligan, Italian Wine For Dummies introduces you to the delectable world of fine Italian wine. It shows you how to: Translate wine labels Identify great wine bargains Develop your own wine tastes Match Italian wines with foods Here's everything you need to know to enjoy the best Tuscans, Sicilians, Abruzzese and other delicious Italian wines. This lighthearted and informative guide explores: The styles of wine made in Italy and the major grape varieties used to make them How the Italian name their wines, the complicated laws governing how names are given and the meanings of common label terminology Italy's important wine regions including a region-by-region survey of the best vineyards and their products A guide to pronouncing Italian wine terms and names and how to order Italian wines in restaurants For Italians, wine (vino) is food (alimentari) and food is love (amore). And you can never have enough love in your life. So, order a copy of Italian Wine For Dummies, today and get ready to share the love!
Joanne Weir's More Cooking in the Wine Country
by Joanne Weir"Somehow, we all must eat. we can make indifferent meals, with little connection to where the food comes from. Or we can make meals that are cooked in harmony with the earth and with the seasons, and which are a recurring source of renewal, satisfaction, and celebration. The wine country just seems to require this kind of cooking, and that is part of why I love it." -- From the Foreword Northern California is on the same latitude as many of the countries of the Mediterranean, and award-winning chef Joanne Weir's cooking embodies the vivid flavors of that region. In this book, Weir shares 150 new recipes from the second season of her acclaimed public television series, Weir Cooking in the Wine Country, presented with all the warmth, enthusiasm, skill, and flair that has made her a household name. Weir's style of cooking and serving changes throughout the year, celebrating the bounty of the field, the orchard, the pasture, the river, and the sea with simple, boldly flavored dishes inspired by the freshest ingredients of the season. Enhanced by more than 45 color and black-and- white photographs, this spectacular volume explores the vivid and varied tastes of California with a feast of Mediterranean dishes that are certain to delight you with their exceptional flavors. From starters to desserts, Weir has created a bounty of delectable recipes, expertly explained. A first course of Grilled Bread with Fava Beans and Escarole or Endive with Gorgonzola, Caramelized Onions, and Fig Jam brings friends and family to the table. Creamy Fennel Soup chases the autumn chill, while Roasted Yellow Pepper, Corn, and Tomato Soup is the essence of late summer. Try the Stone Fruit Summer Salad when peaches and plums are at their juicy best, and the True Blue Salad on a cool evening. Main courses are deeply flavored: Chicken Rolled with Fontina, Prosciutto, and Sage; Braised Leg of Lamb with Artichokes, with Lemon and Garlic-Roasted Potatoes; Moroccan Spice-Dusted Salmon with Lemon Mint Yogurt. Tempting options for dessert include Double Chocolate Custard, Summer Cherry and Apricot Galette with Kirsch Cream, Upside-Down Pear Gingerbread, Polenta Shortbread, and Ginger Ice Cream with Chocolate-Covered Almonds. There are also suggestions for the right wine to pair with each dish. No matter where you make your home, you can bring the pleasures of the wine country to your table.
The Last Course: A Cookbook
by Melissa Clark Claudia FlemingA beautiful new edition of &“the greatest dessert book in the history of the world&” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern&’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City&’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming&’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come.Praise for The Last Course &“While I must admit to being particularly partial to Claudia&’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia&’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.&”—Daniel Boulud &“The Goddess of New American Pastry.&”—Elle
Latin & Caribbean Grocery Stores Demystified
by Linda BladholmWith 400 entries and over 200 illustrations, plus stories about the ingredients used in every major Latin cuisine, this guidebook identifies and tells you how to use the vast array of herbs, chilies, fruits, sauces, meats, beans and prepared foods at your neighborhood mercado. A bonus section of the author's favorite Latin recipes will help you create delicious authentic dishes.
Lebanese Food
by Cassie Maroun-PaladinStrongly rooted in the culinary traditions of the Middle East and the Mediterranean, Lebanese food draws on the exotic tastes of these two styles. These delicious, easy-to-make dishes--abounding in vegetables, fruits, yogurt, grains, and pungent spices--also are ideal for the health-conscious diner. And, the recipes, from the scrumptious salads to the grilled kebabs, come from an author who learned them right in her grandmother's and mother's kitchens.
Lidia’s Italian-American Kitchen: A Cookbook
by Lidia Matticchio BastianichLidia Bastianich, loved by millions of Americans for her good Italian cooking, gives us her most instructive and personal cookbook yet. <P><P>Focusing on the Italian-American kitchen--the cooking she encountered when she first came to America as a young adolescent--she pays homage to this "cuisine of adaptation born of necessity. " But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today....
Luscious Lemon Desserts
by Alison Miksch Lori LongbothamLemon sweets are the divas of desserts. Assertive and bold, lemons can be flamboyant, tart, and tangy as in the Lemon Granita or sweet, mellow, and velvety like the creamy Lemon Panna Cotta. Over 70 recipes--from the classics to lip-smacking new favorites--are all enticingly presented in Luscious Lemon Desserts. These recipes vary from the simple to the sublime, from the quick and easy to the most elaborate showstoppers. Author Lori Longbotham provides great tips on buying, storing, and using this most popular fruit. Whether it's a fast and fabulous lemon pudding or a Mile-High Lemon Angel Food Cake, the name says it all: Luscious Lemon Desserts. Yum!