- Table View
- List View
Weight Watchers I Love Leftovers
by Weight Watchers International175+ DELICIOUS RECIPES TO SERVE NOW OR LATER Get a head start on your meal planning with these really easy recipes. We deliver four delicious chapters bursting with healthy dinners-all designed so you'll have leftovers! NOW OR LATER MAIN DISHES provides hearty fare such as Beef and Spinach-Stuffed Lasagna; Pork, Potato, and Green Chile Stew; and Fiery Chili Chicken Legs. TWO-DINNER SLOW COOKER MEALS delivers recipes to make meals that cook while you're at the office! Come home to Chicken Tikka Masala, Shrimp Gumbo, or Turkey Pasta Fagioli. , MAKE-AHEAD SWEETS gives you goodies like Cranberry-Pumpkin Scones, Mini-Chocolate Cheesecakes, and Honeydew-Lime Pops to have on hand when you need a treat. DOUBLE DUTY DINNERS transforms one recipe into two tasty entrees. Turn Grilled Flank Steak with Asian Coleslaw into Beef Lo Mein or Grilled Chicken with White Bean Ratatouille into Chicken Pan Bagnat.
Mr. Food Test Kitchen's Hello Taste, Goodbye Guilt!: Over 150 Healthy and Diabetes Friendly Recipes
by Food Test KitchenMr. Food has been delivering recipes, cooking tips, and kitchen techniques to television audiences for more than 30 years. Now, he and the Mr. Food Test Kitchen have again teamed up with the American Diabetes Association for their fifth project; a brand new cookbook filled with recipes that are nearly too good to be true! Perfect for people with diabetes and pre-diabetes, 'Hello Taste, Goodbye Guilt' is a collection of unbelievable meals and dishes crafted by the culinary professionals viewers nationwide have grown to trust. Specifically designed to meet the nutrition needs of those with diabetes, pre-diabetes, or those just looking to improve their health, these recipes prove that you can eat healthy without sacrificing an ounce of flavor. Drawing on their decades of experience, the Mr. Food Test Kitchen Team has taken well-known favorites and mixed in some new surprises to create meals that are long on taste and short on guilt. Whether it's Sweet Potato Crowns, Carolina Brisket Sliders, or Caramel Walnut Brownies, the recipes in 'Hello Taste, Goodbye Guilt'will leave people looking to control their blood glucose or shave off a few extra pounds amazed at what they can fit into their meal plans. With over 150 recipes designed for every meal and every occasion, including breakfast dishes, desserts, sides, salads, and more, and paired with original photography and an attractive four-color design, this collection covers it all. Plus, each recipe is designed to meet the nutrition guidelines of the American Diabetes Association, which use evidence-based research to craft recommendations shown to help control glucose levels and promote weight loss. With the help of the Mr. Food Test Kitchen and the American Diabetes Association, eating well and controlling diabetes has never tasted so good.
The Everything Gluten-Free College Cookbook
by Carrie S. ForbesFood that fits your life! Worried about living gluten-fee while you're away at college? Of course, most dining halls have gluten-free options, but sometimes the best way to be sure a dish is truly gluten-free--and delicious--is to cook it yourself. With The Everything Gluten-Free College Cookbook, you can easily create your favorite dishes or try something new, like: Banana chocolate chip scones Cinnamon raisin french toast Cheesiest macaroni and cheese Curried chicken salad Mexican quesadillas Chewy granola bars Microwave shrimp scampi Ginger-orange chicken breast Molten lava dark chocolate cake Soft gingersnap cookies Even if you're an inexperienced cook, you can master any one of these 300 easy recipes. From hearty, healthy breakfasts and crowd-pleasing snacks to healthy ideas for the midnight munchies, you'll find everything you need to satisfy your cravings and fit your dietary needs!
Popcorn!
by Frances Towner GiedtPopcorn may be America's favorite snack food. Preserved cobs of popcorn thousands of years old have been found in Peru, Mexico, and the American Southwest. Memories are made of popcorn balls at Halloween and stringing popcorn to decorate the Christmas tree. Today, sitting through a movie without a bag of crunchy kernels is almost unthinkable. Popcorn is the ideal snack. Eaten without oil or butter, it's a skinny 27 calories per cup. Since it's a whole grain with a high fiber content, it has a well-deserved recommendation from both the American Cancer Society and the National Cancer Institute. Even the American Dental Association lists it as a wholesome snack! (Now, don't you feel virtuous?) But most of all, popcorn is fun to eat. Combined with some spices and herbs, it rivals the most expensive off-the-shelf snack but costs just pennies to make. Make it spicy for a sophisticated treat, or sweet to satisfy the kid in you. In Popcorn, award-winning author Frances Towner Giedt starts with the basics of how to make terrific popcorn, then shows you how to dress it up. Whether your taste runs to sweet or spicy, low-fat or fruity, you'll find more than 50 recipes here to excite, delight, and satisfy your urge for popcorn snacking
Picnics
by Jonelle Weaver Sara DeseranThis is sunshine and lazy afternoons in book form, updated for the way we eat now. Picnics serves forth fresh, flavorful, and portable recipes for today's casual to elegant outdoor entertaining. Picnickers can choose from more than 45 recipes for savory salads, sumptuous sandwiches, mouth-watering main dishes, and decadent desserts--and whip up outdoor menus in no time, guided by easy-to-follow instructions and 24 inviting color photographs. Imagine: Open with tasty tidbits such as Crusty Focaccia with Rosemary or Curried Deviled Eggs. Let the serious feasting begin with Spicy Turkey Burgers or Grilled Beef Skewers (paired here with black pepper-lime dipping sauce). Top it all off with a piece de resistance dessert such as Brown Sugar Blondies with Pecans or Moist Chocolate-Walnut Cake. At the park, at the beach, in the woods, or in the backyard garden, the gang will be back for more whenever the fabulous fare in Picnics is on the menu.
Thendral: Vol. 13, Issue 07 June 2013
by MadhurabharathiThis issue features the interview with Rani Ramaswami (Part two); interview with Malarvathi; Biography of multifaceted Ayodhidasa Pandithar, Two short stories, an article on Uduppi Sri Krishnar, an article on writer Konangi and his short story ‘Koppammaal’, plus usual features of Thendral Pesukirathu, Anbulla Snehitiye, Nalam Vazha, Maya Bazaar, Kathiravani Kelungal, Poetry, Ilanthendral, etc.
Thendral: Vol. 13, Issue 06, May 2013
by MadhurabharathiThe highlights of this issue are: Interviews of Rani Ramaswami and Nataraj, I.P.S. (Retired), Biography of Tamil Scholar Ra.Pi. Sethupillai, Four short stories, a religious article on Pazhani Sri Dhandayuthapaani Temple, an article on writer Perumal Murugan and one of his best short stories: ‘Kombai suvar’. Plus other usual features: Thendral Pesukirathu, Anbulla Snehitiye, Maya Bazaar, Nalam Vaazha, Poetry, Kathiravanai Kelungal, Ilanthendral, etc.
Thendral: Vol. 13, Issue 05, April 2013
by MadhurabharathiThe highlights of this issue are: Interviews with ‘Ambulimama’ Shankar and M.R. Rangaswamy; Biography of Ma.Raa.Jambunathan; Four short stories; A religious article on Thiruvidaimaruthoor Sri Mahalingaswamy; an article on writer Bava Chelladurai and one of his best short stories entitled:”Veru Veru Manitharkal. Other interesting features are Thendral Pesukirathu, Anbulla Snehitiye, Maya Bazaar, Nalam Vaazha, Kathiravanai Kelungal, Poetry, Ilanthendral, etc.
Cooked: A Natural History of Transformation
by Michael PollanIn Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen, discovering the enduring power of the four classical elements -- fire, water, air, and earth -- to transform the stuff of nature into delicious things to eat and drink.
Thendral: Vol. 13, Issue 08, July 2013
by MadhurabharathiThe highlights of this issue are: Interviews with Dr. Lakshmanan Satyavaakeeswaran and Heeler Bhaskar; Recipes of Salad, Sabji and Pulav with Sprouted Green gram as the main ingredient in the column Maya Bazaar; Biography of Vellakkal Pa. Subramanya Mudaliar; Three short stories; an Article on writer Uma. Vasuki with one of her best stories: Basuvammavin Christmas; a religious article on Thiruvinthaloor Parimala Ranganathar; plus usual features of Anbulla Snehitiye, Nalam Vaazha, Kathiravanai Kelungal, Ilanthendral, Poetry, Jokes, etc.
American Cocktail
by Sheri Giblin Editors of Imbibe MagazineFrance has wine, Germany's got beer, but America is the land of the cocktail. And cocktail culture is flourishing with bartenders across America combining local, artisanal, and homemade ingredients to create drinks with complex layers of flavor. From the editors of Imbibe Magazine comes this unique book filled with 50 favorites from some of the best bartenders coast to coast offering modern twists on classic drinks, plus all-new creations, complete with a look into each recipe's inception and unique ingredients. Whether it's a marionberry bramble from Jeffrey Morgenthaler in Portland, Oregon, or a strawberry julep from Jenni Pittman Louisville, Kentucky, or an apple-based cocktail from Jim Meehan in New York City, the cocktails that define the American landscape are deliciously diverse. Consider this book your personal cross-country tour of America's most intriguing regional cocktail flavors, traditions and stories.
Fed Up with Lunch: The School Lunch Project
by Mrs QWhen school teacher Mrs. Q forgot her lunch one day, she had no idea she was about to embark on an odyssey to uncover the truth about public school lunches. Shocked by what her students were served, she resolved to eat school lunch for an entire year, chronicling her experience anonymously on a blog that received thousands of hits daily, and was lauded by such food activists as Mark Bittman, Jamie Oliver, and Marion Nestle. Here, Mrs. Q reveals her identity for the first time in an eye-opening account of school lunches in America. Along the way, she provides invaluable resources for parents and health advocates who wish to help reform school lunch, making this a must-read for anyone concerned about children's health issues.
Homemade in a Hurry
by Andrew SchlossIn an age where time is as precious as good food, enter Homemade in a Hurry, the secret to having more of both. With over three hundred recipes, from appetizers, soups, and salads to main courses, side dishes, and desserts, cooking from scratch is made easier with shortcuts for those who demand more--a LOT more--in less time. By jump-starting the cooking with high-quality prepared ingredients such as pesto, curry cooking sauces, and pre-chopped vegetables--all found at local supermarkets--the complicated is streamlined and what used to take hours in the kitchen is now ready in minutes. Author and cooking teacher Andrew Schloss has a knack for creating easy-to-prepare recipes that turn the same-old-thing into something special. Puree a can of navy beans with a little garlic, olive oil, and lime juice and voila, White Guacamole. Dress up a cup of stuffing mix for a turkey meatloaf that's in the oven in under ten minutes. A little mango and onion give new life to store-bought salsa making a perfect accompaniment to grilled salmon. And even after a delicious bit of Lasagna Bolognese, no one will guess it takes only minutes to prepare. Homemade in a Hurry is the essential home chef's companion guide to using the supermarket as a personal pantry for creating impressive dishes, whether for everyday meals or for full-on dinner parties.
The Pressured Cook
by Lorna J. SassThe follow-up to Cooking Under Pressure, the classic and bestselling book on the topic, this is Lorna Sass's first new pressure-cooker cookbook in nine years. These seventy-five delicious recipes, perfect for the single person or the family on the go, can be prepared in the pressure cooker in one-third the normal time or less. Many of the recipes can be prepared in less than ten minutes, including Risotto with Butternut Squash and Sage -- ready in less than eight minutes -- and even a few desserts. These recipes are also low in fat, since cooking under pressure locks in the flavor and only minimal use of butter and oil is required. The time is right for a new pressure cooker cookbook -- pressure cookers are selling better than ever. And today's pressure cookers are safer than ever -- fears in the past about the safety of jiggle-top cookers are no more with these safe new cookers, this cookbook will be essential for anyone who has ever thought, "How can I get a delicious meal on the table, fast?"
Pressure Perfect
by Lorna SassUnder pressure to get a tasty, nutritious dinner on the table in a flash? Like the idea of preparing fork-tender beef stew in thirty minutes and pot roast in under an hour? All this and more is made possible by the pressure cooker, a magical appliance that produces soul-satisfying, homemade food in one-third (or less) the standard cooking time. In Pressure Perfect, Lorna Sass, the country's leading authority on pressure cooking, distills her two decades of experience into one comprehensive volume. First learn everything you need to know about buying and using today's 100% safe cookers. Then enjoy more than 200 recipes for preparing soups, meats, poultry, grains, beans, vegetables, and desserts in record time. How about whipping up a savory risotto in 4 minutes, chicken cacciatore in 12 minutes, or a delectable chocolate cheesecake in 25 minutes? Because the pressure cooker tenderizes tough cuts of meat quickly, you can prepare fall-off-the-bone beef short ribs or lamb shanks on weekday nights instead of waiting for a special occasion. The pressure cooker also allows you to make delectable one-pot meals in minutes. Among the many innovative recipes and techniques, you'll learn to cook meatloaf and potatoes simultaneously in 10 minutes, and meatballs, pasta, and sauce at the same time in only 5 minutes. Many recipes also suggest Cook-Along ideas for preparing vegetables and grains along with the entrée. To further help those cooking under pressure (and who isn't nowadays?), each chapter contains timing charts for quick reference. Tips and Pressure Points in every recipe ensure optimum results. This ultimate guide to pressure cooking is a must for all busy cooks, boaters, brides, college students, and anyone looking for a great way to make irresistible, healthy, home-made food fast.
Seriously Simple Parties
by Yvonne Duivenvoorden Diane Rossen WorthingtonFrom the author of Seriously Simple comes another collection of enticing recipes and useful tips that will help make throwing a party just as much fun as attending one. Using straightforward ingredients, minimized prep time, and streamlined cooking techniques, hosts can serve festive meals with ease. Sample menus--organized seasonally for a variety of groups and occasions--and mix-and-match recipes for every course allow cooks of every skill level to make merry year-round. With great advice on everything from stocking a party pantry to setting an elegant table, plus vivid photos that will entice party planners into the kitchen, this book gives everyone a reason to celebrate.
Under The Influence
by Ross Macdonald Matthew J. BellamyBeer is to Canada as wine is to France. How Labatt and its allies brewed up a nation of beer drinkers. Celebrate Canada Day with this free ebook from The Walrus magazine. Includes an original documentary from eqhd.
Southern Cocktails
by Denise Gee Robert M. PeacockDon't mind if I do . . . Welcome to one of the South's most cherished traditions--the cocktail hour. This charming volume overflows with Southern spirit with classics like the Mint Julep and the Hurricane to new concoctions like the Blueberry Martini and the Peach Mojito, each drink is as relaxing as a riverboat ride down the Mississippi. A checklist of Bar Necessities ensures that there will be more than Southern Comfort in the cupboard when company calls, and recipes like Devilish Eggs or Sweet and Sassy Pecans will keep hunger at bay until dinner. Raise a toast to old-time Southern hospitality.
Weight Watchers 360: 150 Easy and Delicious Recipes for One
by Weight Watchers InternationalTurn the challenge of meal prep for one into a pleasure with Simply Solo. Filled with 150 simple recipes, this book can help you create fresh, fast, satisfying meals. Start your day with Apple and Honey Irish Oatmeal, Black Bean Huevos Rancheros, or on the weekend, indulge in Crab and Potato Hash with Poached Egg. Enjoy lunches ranging from pampered to packable with recipes like Lobster, Arugula, and Apple Salad; Southwestern Turkey and Avocado Sandwich; and Butternut-Bulgur Chili. Feast on speedy main dishes--most ready in 20 minutes or less--such as Grilled Sirloin with Creamy Mushroom Sauce, Chicken-Mushroom Soft Tacos, or Basil-Crusted Salmon with Cucumber-Tomato Salsa even on a weeknight. Check out the "Meals with Leftovers" chapter when you have a little more time to cook. These recipes make four servings so you can savor them now and have leftovers for effortless meals later. Delight in exceptionally scrumptious sweets like Brownie Swirl Cheesecakes or Macadamia Nut Macaroons at any time with our make-ahead tips and storing instructions. With advice on small-scale shopping, essential kitchen equipment, and what to do with extra ingredients, Simply Solo is the ultimate kitchen guidebook for cooking deliciously for one.
Culinary Fictions: Food in South Asian Diasporic Culture
by Anita MannurFor South Asians, food regularly plays a role in how issues of race, class, gender, ethnicity, and national identity are imagined as well as how notions of belonging are affirmed or resisted. Culinary Fictions provides food for thought as it considers the metaphors literature, film, and TV shows use to describe Indians abroad. When an immigrant mother in Jhumpa Lahiri’s The Namesake combines Rice Krispies, Planters peanuts, onions, salt, lemon juice, and green chili peppers to create a dish similar to one found on Calcutta sidewalks, it evokes not only the character’s Americanization, but also her nostalgia for India. Food, Anita Mannur writes, is a central part of the cultural imagination of diasporic populations, and Culinary Fictions maps how it figures in various expressive forms. Mannur examines the cultural production from the Anglo-American reaches of the South Asian diaspora. Using texts from novels-Chitra Divakaruni’s Mistress of Spices and Shani Mootoo’s Cereus Blooms at Night-and cookbooks such as Madhur Jaffrey’s Invitation to Indian Cooking and Padma Lakshmi’s Easy Exotic, she illustrates how national identities are consolidated in culinary terms.
The Probiotics Revolution: The Definitive Guide to Safe, Natural Health Solutions Using Probiotic and Prebiotic Foods and Supplements
by Gary B. Huffnagle Sarah WernickIf the thought of bacteria conjures images of germs that should be avoided at all costs--and certainly not ingested--think again! Some friendly bacteria, called probiotics, are not only beneficial to your health, they're essential. Now an internationally recognized scientist at a top U.S. medical school--one of the leading researchers in the field--sheds light on the extraordinary benefits of these natural health superstars.Thanks to an explosion of research in recent years, one thing is clear: probiotics, the healthy bacteria that inhabit the digestive tract, are the body's silent partners for good health, optimizing the power of the immune system to fight disease and the "bad" germs we fear. But how do they work? And in the face of factors like stress and poor diet, which decrease their numbers, how do you keep your supply well stocked? Here is an up-to-the-minute, highly accessible guide to probiotics and the foods and supplements that contain and support them--many of which may be in your diet already. Discover:The key role of probiotics and prebiotics in restoring healthy balance to our bodies, improving immune system functioning, and curbing inflammationHow to use probiotic foods and supplements to prevent and relieve allergies, inflammatory bowel disease, irritable bowel syndrome, yeast infections, and the negative side effects of antibiotic useNew evidence that probiotics may help fight asthma, cardiovascular disease, breast and colon cancer, autoimmune diseases, chronic fatigue, fibromyalgia--and even obesityNatural sources of prebiotics, the nutrients that help make the digestive tract more hospitable for probiotic bacteriaThe Probiotics Revolution also includes a step-by-step plan for incorporating the many food sources of probiotics and prebiotics into your diet, a complete buyer's guide to probiotic supplements, and how to introduce probiotics to your family and children.From the Hardcover edition.
Conscious Eating
by Gabriel CousensConscious Eating has been referred to as the "Bible of Vegetarians," for both beginners and advanced students of health. This classic work in the field of live-food nutrition is an inspirational journey and a manual for life. Included is new information on enzymes, vegetarian nutrition for pregnancy, and an innovative international 14-day menu of gourmet, Kosher, vegetarian, live-food cuisine, plus 150 recipes.
An Apple A Day
by Joe SchwarczEat salmon. It's full of good omega-3 fats. Don't eat salmon. It's full of PCBs and mercury. Eat more veggies. They're full of good antioxidants. Don't eat more veggies. The pesticides will give you cancer. Forget your dinner jacket and put on your lab coat: you have to be a nutritional scientist these days before you sit down to eat--which is why we need Dr. Joe Schwarcz, the expert in connecting chemistry to everyday life. In An Apple a Day, he's taken his thorough knowledge of food chemistry, applied it to today's top food fears, trends, and questions, and leavened it with his trademark lighthearted approach. The result is both an entertaining revelation of the miracles of science happening in our bodies every time we bite into a morsel of food, and a telling exploration of the myths, claims, and misconceptions surrounding our obsession with diets, nutrition, and weight. Looking first at how food affects our health, Dr. Joe examines what's in tomatoes, soy, and broccoli that can keep us healthy and how the hundreds of compounds in a single food react when they hit our bodies. Then he investigates how we manipulate our food supply, delving into the science of food additives and what benefits we might realize from adding bacteria to certain foods. He clears up the confusion about contaminants, examining everything from pesticide residues, remnants of antibiotics, the dreaded trans fats, and chemicals that may leach from cookware. And he takes a studied look at the science of calories and weighs in on popular diets.
The Complete Joy of Homebrewing Third Edition
by Charles PapazianCharlie Papazian, master brewer and founder and president of the American Homebrewer's Association and Association of Brewers, presents a fully revised edition of his essential guide to homebrewing. This third edition of the best-selling and most trusted homebrewing guide includes a complete update of all instructions, recipes, charts, and guidelines. Everything you need to get started is here, including classic and new recipes for brewing stouts, ales, lagers, pilseners, porters, specialty beers, and honey meads. The Complete Joy of Homebrewing, third edition, includes: Getting your home brewery together: the basics -- malt, hops, yeast, and water Ten easy lessons for making your first batch of beer Creating world-class styles of beer (IPA, Belgian wheat, German Kölsch and Bock, barley wine, American lagers, to name a few) Using fruit, honey, and herbs for a spicier, more festive brew Brewing with malt extracts for an unlimited range of strengths and flavors Advanced brewing techniques using specialty hops or the all-grain method or mash extracts A complete homebrewer's glossary, troubleshooting tips, and an up-to-date resource section And much, much more Be sure to check out Charlie's The Homebrewer's Companion for over 60 additional recipes and more detailed charts and tables, techniques, and equipment information for the advanced brewer.
Management of Pediatric Obesity and Diabetes
by Robert J. Ferry Jr.The twin epidemics of obesity and type 2 diabetes mellitus (T2DM) continue to affect an ever increasing number of children, adolescents, and young adults. Management of Pediatric Obesity and Diabetes provides healthcare trainees and professionals with practical, comprehensive, and contemporary approaches to the pediatric patient at risk for obesity, T2DM, and related conditions. A unique guide on the subject, this volume provides clinical paradigms for diagnosis and management of pediatric T2DM and related conditions, while succinctly describing state-of-the-art basic and clinical sciences underlying these problems. The chapters in this volume are independent and concise. Each chapter focuses on a key clinical issue or mechanism of disease. Providing practical, data-driven resources based upon the totality of the evidence, this important text helps the reader understand the basics of pediatric obesity and T2DM and implement strategies to prevent and treat obesity and diabetes in children and adolescents. Management of Pediatric Obesity and Diabetes provides health professionals across many areas of research and practice with up-to-date, well-referenced, and comprehensive evidence on identification, treatment, and prevention of these chronic, serious, metabolic diseases in children. This volume will serve the reader as the most authoritative resource in the field to date.