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Fit in 3: How to Eat Well, Train Smart and Enjoy Life The Swedish Way
by Faya NilssonThree is the magic number!Change your life for ever with Faya Nilsson's Scandi-inspired, three-week food, fitness and mindfulness plan. With 60 delicious, healthy recipes.'During my career as a personal trainer, I've helped hundreds of clients arm themselves with the knowledge to achieve a happy, healthy and balanced life - with minimum sacrifice. FIT IN 3 will empower you to do the same.'Inspired by her childhood in rural Sweden - where fresh ingredients, fresh air and freshly baked cakes were a fundamental part of everyday life - personal trainer and award-winning blogger Faya Nilsson has created FIT IN 3. In this essential guide, the three key elements of a healthy life - food, fitness and mindfulness - work in harmony in a way that will change how you think about your mind and body for ever.With 60 easy-to-make, healthy recipes that don't skimp on fun or flavour (including some Scandi favourites!), calming mindfulness and yoga routines to help ease even the most over-stressed minds and highly effective, time-efficient workouts that don't require a gym membership, FIT IN 3 provides you with a simple formula for an enjoyable, healthy life. It's as easy as 1, 2, 3!To get you started on your journey, FIT IN 3 includes a three-week plan with daily menus, step-by-step HIIT and bodyweight-resistance workouts - suitable for beginners - and mindfulness exercises. It's everything you need to kick-start a new and sustainable way of life. 'You don't need to be fit already, you don't need to spend a fortune, you needn't be twenty-something years old and (crucially) you don't need to give up chocolate! Anyone can participate, and this book with provide you with the fundamental knowledge to understand how to do it forever. Let's get started!'Faya x
Sausage!: How to Make and Serve Delicious Homemade Chorizo, Bratwurst, Sobrasada, and More
by Pepe Nilsson Jesper Lindberg Johan ÅkerbergYou don't have to be a kitchen connoisseur to make homemade sausage. As the saying goes, if you can make a hamburger, you can make a sausage. And now, with Sausage!--the exciting new reference for all things sausage--creating any dish from corndogs to cheesedogs, flying tandoori to cider chicken sausages, is easy for any chef with a mixer and an appetite.Just remember the two basic rules: keep your ingredients clean, and keep them cold. That's it--you've already mastered half of it! The rest is simple: Mince the meat, fill it in the casing, and you're ready to roll. Fry. Cook. Braise. Smoke. Eat! Internationally inspired recipes include:German WurstfestOh Deer!Moose on the LooseAmerican BreakfastBacon over the TopChili All InAnd that's just a little taste!Featuring over forty unique recipes for all kinds of meats, fish, and vegetarian options, as well as side dishes, breads, sauces, dips, and more, Sausage! is the must-have cookbook for crafting easy, fun, and mouthwatering sausage dishes. Enjoy!
Defending Beef: The Case for Sustainable Meat Production
by Nicolette Hahn NimanFor decades it has been nearly universal dogma among environmentalists and health advocates that cattle and beef are public enemy number one. But is the matter really so clear cut? Hardly, argues environmental lawyer turned rancher Nicolette Hahn Niman in her new book, Defending Beef. The public has long been led to believe that livestock, especially cattle, erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations. In Defending Beef, Hahn Niman argues that cattle are not inherently bad for either the Earth or our own nutritional health. In fact, properly managed livestock play an essential role in maintaining grassland ecosystems by functioning as surrogates for herds of wild ruminants that once covered the globe. Hahn Niman argues that dispersed, grass-fed, small-scale farms can and should become the basis for American food production, replacing the factory farms that harm animals and the environment. The author--a longtime vegetarian--goes on to dispel popular myths about how eating beef is bad for our bodies. She methodically evaluates health claims made against beef, demonstrating that such claims have proven false. She shows how foods from cattle--milk and meat, particularly when raised entirely on grass--are healthful, extremely nutritious, and an irreplaceable part of the world's food system. Grounded in empirical scientific data and with living examples from around the world, Defending Beef builds a comprehensive argument that cattle can help to build carbon-sequestering soils to mitigate climate change, enhance biodiversity, help prevent desertification, and provide invaluable nutrition. Defending Beef is simultaneously a book about big ideas and the author's own personal tale--she starts out as a skeptical vegetarian and eventually becomes an enthusiastic participant in environmentally sustainable ranching. While no single book can definitively answer the thorny question of how to feed the Earth's growing population, Defending Beef makes the case that, whatever the world's future food system looks like, cattle and beef can and must be part of the solution.
Defending Beef: The Ecological and Nutritional Case for Meat, 2nd Edition
by Nicolette Hahn Niman“Nicolette Hahn Niman sets out to debunk just about everything you think you know . . . She’s not trying to change your mind; she’s trying to save your world.”—Los Angeles Times “Elegant, strongly argued.”—The Atlantic (named a “Best Food Book”) As the meat industry—from small-scale ranchers and butchers to sprawling slaughterhouse operators—responds to COVID-19, the climate threat, and the rise of plant-based meats, Defending Beef delivers a passionate argument for responsible meat production and consumption–in an updated and expanded new edition. For decades it has been nearly universal dogma among environmentalists that many forms of livestock—goats, sheep, and others, but especially cattle—are Public Enemy Number One. They erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations. As recently as 2019, a widely circulated Green New Deal fact sheet even highlighted the problem of “farting cows.” But is the matter really so clear-cut? Hardly. In Defending Beef, Second Edition, environmental lawyer turned rancher Nicolette Hahn Niman argues that cattle are not inherently bad for the earth. The impact of grazing can be either negative or positive, depending on how livestock are managed. In fact, with proper oversight, livestock can play an essential role in maintaining grassland ecosystems by performing the same functions as the natural herbivores that once roamed and grazed there. With more public discussions and media being paid to connections between health and diet, food and climate, and climate and farming—especially cattle farming, Defending Beef has never been more timely. And in this newly revised and updated edition, the author also addresses the explosion in popularity of “fake meat” (both highly processed “plant-based foods” and meat grown from cells in a lab, rather than on the hoof). Defending Beef is simultaneously a book about big issues and the personal journey of the author, who continues to fight for animal welfare and good science. Hahn Niman shows how dispersed, grass-based, smaller-scale farms can and should become the basis of American food production.
Righteous Porkchop
by Nicolette Hahn NimanWhen Robert F. Kennedy, Jr., first asked Nicolette Hahn Niman to head up his environmental organization's "hog campaign," she balked. Investigating hog manure pollution was hardly the glamorous assignment she pictured when leaving everything to work for him in New York. But Kennedy, she discovered, is not a man who takes no for an answer. Thus began Niman's fascinating odyssey into the inner workings of the "factory farm" industry and her transformation into an intrepid environmental lawyer who goes up against the big business farming establishment and-unexpectedly-finds love along the way. Starting her work for Kennedy's organization in North Carolina, Niman uncovers the shocking practices of hog factory farms, including inhumane animal confinement and devastating water and air pollution. She organizes a national reform movement to fight these practices and shows again and again that livestock farming can be done in a better way-not only for hogs, but also for poultry, fish, and dairy cows. Through Niman's work, she also tours the best of farms, where traditional farmers and ranchers treat their animals humanely and have joined with other farmers to successfully market the foods they produce. She profiles the innovative and cost-effective methods these operations have incorporated to make a profit by ethical, sustainable means. Along the way, the story takes a surprising turn when Nicolette is swept off her feet by a high-profile cattle rancher. At first, they seem an unlikely pair: Nicolette, a thirty-something, urban, East Coast, vegetarian attorney, and Bill Niman, an older, West Coast, cowboy type. But they share a passion for raising animals with kindness, and she soon finds herself transitioning to ranching life at the famed Niman Ranch in Northern California. In telling her story, Niman details not only why to choose meat, poultry, dairy, eggs, and fish from traditionally farmed sources (and avoid products tainted by chemicals and antibiotic-resistant bacteria), but also how to do so. She reveals what to look for on labels, why to skip animal products from outside the United States, and what questions to ask when eating out. A searing account of an industry gone awry and one woman's passionate fight to remedy it, Righteous Porkchop is a must-read for anyone who cares about food sources or good eating.
Righteous Porkchop
by Nicolette Hahn NimanWhen Robert F. Kennedy, Jr., first asked Nicolette Hahn Niman to head up his environmental organization's "hog campaign," she balked. Investigating hog manure pollution was hardly the glamorous assignment she pictured when leaving everything to work for him in New York. But Kennedy, she discovered, is not a man who takes no for an answer. Thus began Niman's fascinating odyssey into the inner workings of the "factory farm" industry and her transformation into an intrepid environmental lawyer who goes up against the big business farming establishment and--unexpectedly--finds love along the way. Starting her work for Kennedy's organization in North Carolina, Niman uncovers the shocking practices of hog factory farms, including inhumane animal confinement and devastating water and air pollution. She organizes a national reform movement to fight these practices and shows again and again that livestock farming can be done in a better way--not only for hogs, but also for poultry, fish, and dairy cows. Through Niman's work, she also tours the best of farms, where traditional farmers and ranchers treat their animals humanely and have joined with other farmers to successfully market the foods they produce. She profiles the innovative and cost-effective methods these operations have incorporated to make a profit by ethical, sustainable means. Along the way, the story takes a surprising turn when Nicolette is swept off her feet by a high-profile cattle rancher. At first, they seem an unlikely pair: Nicolette, a thirty-something, urban, East Coast, vegetarian attorney, and Bill Niman, an older, West Coast, cowboy type. But they share a passion for raising animals with kindness, and she soon finds herself transitioning to ranching life at the famed Niman Ranch in Northern California. In telling her story, Niman details not only why to choose meat, poultry, dairy, eggs, and fish from traditionally farmed sources (and avoid products tainted by chemicals and antibiotic-resistant bacteria), but also how to do so. She reveals what to look for on labels, why to skip animal products from outside the United States, and what questions to ask when eating out. A searing account of an industry gone awry and one woman's passionate fight to remedy it, Righteous Porkchop is a must-read for anyone who cares about food sources or good eating.
The New Livestock Farmer
by Nicolette Hahn Niman Bill Niman Rebecca Thistlethwaite Jim DunlopIncluding information on cattle, pigs, poultry, sheep, and goats, and exotics like bison, rabbits, elk, and deer How can anyone from a backyard hobbyist to a large-scale rancher go about raising and selling ethically produced meats directly to consumers, restaurants, and butcher shops? With the rising consumer interest in grass-fed, pasture-raised, and antibiotic-free meats, how can farmers most effectively tap into those markets and become more profitable? The regulations and logistics can be daunting enough to turn away most would-be livestock farmers, and finding and keeping their customers challenges the rest. Farmer, consultant, and author Rebecca Thistlethwaite (Farms with a Future) and her husband and coauthor, Jim Dunlop, both have extensive experience raising a variety of pastured livestock in California and now on their homestead farm in Oregon. The New Livestock Farmer provides pasture-based production essentials for a wide range of animals, from common farm animals (cattle, poultry, pigs, sheep, and goats) to more exotic species (bison, rabbits, elk, and deer). Each species chapter discusses the unique requirements of that animal, then delves into the steps it takes to prepare and get them to market. Profiles of more than fifteen meat producers highlight some of the creative ways these innovative farmers are raising animals and direct-marketing superior-quality meats. In addition, the book contains information on a variety of vital topics: * Governmental regulations and how they differ from state to state; * Slaughtering and butchering logistics, including on-farm and mobile processing options and sample cutting sheets; * Packaging, labeling, and cold-storage considerations; * Principled marketing practices; and * Financial management, pricing, and other business essentials. This book is must reading for anyone who is serious about raising meat animals ethically, outside of the current consolidated, unsustainable CAFO (Concentrated Animal Feeding Operations) system. It offers a clear, thorough, well-organized guide to a subject that will become increasingly important as the market demand for pasture-raised meat grows stronger.
The Best Places Northwest Desserts Cookbook
by Cynthia NimsStrawberry and White Chocolate Sponge Cake, Wild Blue Huckleberry Crème Brûlée, Rustic Pear Tart with Hazelnuts, Chocolate Raspberry Cake with Raspberry Swirl Ice Cream . . . let the decadence begin. From the familiar to the innovative, this tempting new entry in the popular series of Best Places cookbooks -- and the only one to focus on desserts -- taps into the boundless talent of the Northwest's top pastry chefs and bakers. Gathering 80 recipes from more than 50 of the best restaurants and inns in the region, the book is divided into seven chapters: Cakes; Cookies and Bars; Custards, Mousses, and Puddings; Frozen Desserts; Fruits and Nuts; Pies and Tarts; and Special Occasions. The Best Places Northwest Desserts Cookbook is an easy-to-use resource for anyone who wants to create memorable desserts at home.
Crab: 50 Recipes with the Fresh Taste of the Sea from the Pacific, Atlantic & Gulf Coasts
by Cynthia NimsIf you dream about perfectly prepared crab cakes, steamed Dungeness straight from the shell, or lightly coated soft-shell blue crabs, this is your cookbook. Culinary expert Cynthia Nims offers 50 delicious ways to love crab--whether it's Dungeness, Alaskan king, and snow crab from the West Coast or blue and stone crab from the East. Pulled from your own crab pot or sourced at the local fishmonger, crab is always wild and brings a sweet taste of the sea to every bite. Beyond the recipes, Nims offers background on crab species, information about seasonal harvest and sport crabbing, and plenty of kitchen tips to make the most out of crab. Pass the crab crackers!
Gourmet Game Night
by Cynthia NimsHave you ever accompanied an evening of game-playing with a bowl of salty chips or slabs of pizza? If so, you know that greasy fingers can be a distraction, with players interrupting the game to grab napkins or even lick their fingers--immediately before grabbing the communal spinner. Gourmet Game Night has the solution: instead of relying on conventional convenience snacks and standbys, you've got imaginative, homemade options; instead of greasy hands and game pieces, you've got mess-free, bite-sized snacks. Cookbook writer, magazine contributor, and culinary blogger Cynthia Nims offers inventive alternatives that make hands-clean dining easy, including: * Edible wrappers around savory centers (Shrimp Cakes in Shiso Leaves, page 66) * Bite-sized versions of unwieldy classics for easy grabbing between moves (Caesar Dip with Big Croutons and Romaine, page 18) * Edible bases to support tender ingredients (Tuna Tartare on Daikon Slices, page 58) * Innovative mini containers such as shot glasses for liquid fare (Chilled Avocado Soup with Roasted Poblano Cream, page 112) * Neat sweet treats paired with gooey dippers (Brown Butter Pound Cake with Caramel Dip, page 34) * And of course, party-friendly drinks poured by the pitcherful (Pomegranate-Mint Fizz, page 138) Cynthia Nims's creative and contemporary recipes will liven up any event where free hands are of the essence, whether you're gathering friends for a poker night, rolling those dice for a board-game party, spicing up your bridge club, planning a family Scrabble tournament, or impressing your book club or knitting group! Indeed, Gourmet Game Night proves that you don't need a fancy night on the town to have fun; instead, gather your friends for satisfying small bites--and hopefully a winning streak--at home.From the Trade Paperback edition.
Oysters
by Cynthia NimsFor oyster lovers everywhere, this luscious cookbook features recipes, shucking instructions, and the local farming success story of the many delicious oysters from the Pacific Coast. From Hangtown Hash with Fried Eggs to Half-Shell Oysters with Kimchi-Cucumber Relish, this gorgeous cookbook features 30 recipes, ideas for what to drink with oysters, and tips for buying, storing, and shucking to bring out the "oh!" in oysters. Since oysters are grown and harvested in some of the most beautiful environments on earth, the book is brimming with scenic as well as food photography. The delectable oysters grown along the West Coast--which include Pacific, Kumamoto, Olympia, and Eastern and European Flat species--are the stars of this beautiful cookbook celebrating oysters.From the Hardcover edition.
Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites [A Cookbook]
by Cynthia NimsThis collection of 75 recipes for savory puffs, chips, crackers, breads, nuts, veggies and meats puts a fresh, crunchy spin on homemade snacks. Are you ready to take your love of salty snacks to the next level? This collection of seventy-five recipes for veggie chips, cheese straws, toasted nuts, pita chips, herb crackers, savory cookies, and snack mixes puts a fresh, crunchy spin on homemade nibbles. So broaden your horizons beyond microwave popcorn and bagged chips to include inventive snacks like Roasted Chickpeas with Sumac, Coconut Crisps with Basil and Chiles, Salami Chips with Grainy Mustard Dip, Stilton and Walnut Pinwheels, and more. Indeed, with all the excess sodium and hidden preservatives in prepackaged foods, it's smart as well as delicious to make your own savory bites from scratch. Nutritious offerings like Parsnip and Carrot Chips, gluten-free recipes like Cumin Lentil Crackers, and the option to customize the amount of added salt (or alternative spices and sprinklings) will appeal to snackers of every stripe. Perfect for cocktail parties, after-school snack time, or anytime you need a nosh, this collection's easy techniques and exotic flavors are sure to delight anyone with a "salty tooth."
Shellfish: 50 Seafood Recipes for Shrimp, Crab, Mussels, Clams, Oysters, Scallops, and Lobster
by Cynthia NimsThese fifty delicious and approachable shellfish recipes--which includes shrimp, crab, scallops, oysters, clams, mussels, and lobster--are perfect for busy home cooks who want to create satisfying dishes and who also may be new to cooking with shellfish.Arranged by shellfish type, this collection of recipes incorporate varieties enjoyed around the country, including everyone's favorite: shrimp! Additionally, each chapter includes helpful tips and information about each species, including seasonality, sustainability, shopping for shellfish, as well as storing and handling. You'll find recipes for dinners and appetizers, as well as soups and salads. Written in a friendly voice, these fifty simple, nourishing recipes will have even novices feeling confident cooking shellfish in the kitchen. Recipes include:Fried Shrimp, Lemon, and HerbsGrilled Shrimp on Lentil-Arugula SaladCrab and Blistered Cherry Tomato FettuccineMini Pizzas with ClamsMussels with Winter Squash and Green CurrySeared Scallops with Capers and LemonHorseradish and Bread Crumb Baked OystersStir-Fried Lobster with Shiitake and CeleryCrab and Endive Gratin
Best Places Northwest Cookbook, 2nd Edition: Recipes from Outstanding Restaurants and Inns of Washington, Oregon, and British Columbia (Best Places #2)
by Cynthia Nims Lara FerroniNorthwest cuisine has in recent years received national attention, primarily for its focus on fresh, locally grown and raised ingredients. The Best Places Northwest Cookbook features more than 100 truly outstanding regional dishes from iconic restaurants and inns of Washington, Oregon, and British Columbia, all of which appear in the 16th and 17th editions of Best Places Northwest. Originally published in 1996, the best-selling cookbook has been revised, with added updates to establishments from the previous edition, as well as an array of new recipes from some of the most-celebrated places to have opened in recent years. Completely repackaged with a fresh design, and featuring the photography of Lara Ferroni, this cookbook is essential for any Northwest foodie's kitchen, as well as a great keepsake for visitors to the area.
Cooking Easier Healthier & Better
by NinjaNINJA 3-in-1 COOKING SYSTEM 150+ DELICIOUS RECIPES! 30-Minute Meals Lite Fare Appetizers Soup/Stews Entrees Side Dishes Desserts Breakfasts Transform the way you cook forever! Wouldn't it be amazing if every meal you made could taste great, be made faster, and leave virtually no mess? The Ninja 3-in-1 Cooking System is your solution. Turn your meals from ordinary to extraordinary with great tasting recipes your whole family will love. You'll cook healthier and faster with easy one-pot clean up, and you'll spend less time in the kitchen and more time doing the things you enjoy.
Recipes from the Night Kitchen
by Sally NirenbergMealtime, anytime, nothing could be more satisfying than a bowl of homemade soup. Be it a steaming bowl of Minestrone to take the bite out of a winter day or a delicate Raspberry Lime Soup for sultry summer nights when appetites are flagging, these eighty enticing recipes for soups, stews, and chilies are simple for even the novice cook, and creatively appealing to the experienced chef. Anyone with a deep pot and a ladle can make sumptuous meals of a rich Curried Chicken Stew or a refreshing chilled Breakfast Fruit Soup in about half an hour. From warm, comforting classics like Matzo Ball Soup, New England Clam Chowder, and Beef Stew to elegant meal openers like Carrot with Ginger Cream or Avocado Gazpacho, there's a taste for every season, a treat for every palate.
Sustainably Delicious: Making the World a Better Place, One Recipe at a Time
by Michel Nischan Mary GoodbodyMore than any other chef at work today, Michel Nischan creates sophisticated, modern food by embracing the food tenets of the past: Use what's readily available, celebrate variety, respect the land, and eschew waste. Whether it's explaining the virtues of secondary meat cuts, which fish are in least danger of overfishing, or how heritage bean and grain varieties help to support biodiversity as well as healthy diets, Sustainably Delicious proves that the most satisfying food comes from a passionate respect for America's culinary and environmental legacy. Many of the recipes reflect Nischan's Midwestern roots and the innate frugality that dictated his family's meals be made with humble, seasonal ingredients. In Nischan's confident hands, simple foods such as barley, celery root, and eggs shine. With recipes such as Heirloom Beet Salad with Savory Marshmallows, Tomato Rice Soup with Braised Beef Shanks, and Leg of Pasture-Raised Lamb Stuffed with Chestnuts and Dried Cranberries, Nischan's approach to farm table cuisine is anything but precious.
Homegrown Pure and Simple
by Michel Nischan Mary Goodbody Susie CushnerIn this follow-up to Taste Pure and Simplewinner of the James Beard Cookbook Award--Michel Nischan takes his philosophy of healthy cooking from garden to kitchen. Inspired to provide his growing family with meals as full of flavor as those he'd enjoyed at his mother's table, Michel planted a garden of his own. The result was a delicious array of recipes based on the best the garden--or, if you're not that fortunate, the organic produce in the farmers' market or grocery store--has to offer. Sweet tomatoes and bitter lettuces, peppery radishes and succulent strawberries--these are but a handful of fruits, herbs, and vegetables that, served alone or combined with quality meats and poultry, ripened cheeses, or whole grains, inspired these 80 seasonal recipes, each one as good for the body as it is for the palate. Including a superb chapter on extending the harvest, full of fruit preserves and jams, pickled vegetables, sauces, salsas, flavored oils, spice mixes, and even a few refreshing drinks, Homegrown Pure and Simple is a book that not only conveys the sheer joy of feeding family and friends well, but also takes healthy cooking to an exciting--and delicious--new level.
Taste Pure and Simple
by Michel Nischan Ngoc Minh Ngo Mary Goodbody Julian WassAs seen on Oprah! Acclaimed chef Michel Nischan knows that eating well is all about balance, and his beautiful cookbook proves that robust meals can be both healthy and flavorful. Avoiding the high-fat dairy products prevalent in so many cookbooks, he uses vegetable juices and olive oil to achieve the same luscious flavors. Who knew that sweet potatoes make a rich sauce that's fabulous drizzled over coriander-seasoned duck? Or that creamy white bean dip spread on crusty bread could make you forget about butter? And after eating a healthful dinner, it's okay to indulge in a dessert, like Flourless Hazelnut Cake. A chapter on basics provides a solid foundation of stocks and sauces, while the glossary describes how to find and use unusual ingredients. For the good home cook who craves something new and delicious and particularly those who want to eat well while maintaining a heart-healthy diet, it's simply a matter of Taste Pure and Simple.
The Ex-Boyfriend Cookbook: They Came, They Cooked, They Left (But We Ended Up with Some Great Recipes)
by Thisbe Nissen Erin ErgenbrightEvery time we tell someone about this book we get puzzled grins, raised eyebrows, and hilarious guesses as to what on earth The Ex-Boyfriend Cookbook might possibly be. Every time we tell a guy about it, he becomes instantly intent on doing pretty much anything if it'll get him into the book. One boy (who swears he only went out with Thisbe in order to get a recipe named after him) found out he'd missed the print deadline by a hair but that the cover wasn't done yet and quickly e-mailed with a list of potential subtitles for the front jacket: Men Are from Marzipan, Women Are from Bean Dip; Dear John, I'm Leaving You and Taking the Cuisinart; He Would Eat His Grandmother's Pie All Night While Mine Just Sat There and Got Cold, Love in the Time of Colander . . . We don't have anyone exactly clamoring to be our boyfriends, yet they're practically lining up to get to be our exes!We swear we didn't conceive of this book as a way to pick up guys. At least it didn't start out that way. Really: One day we were planning a barbecue at the Iowa farmhouse where we lived and Erin said, "Oh, I'll make Davis's spicy BBQ rub!" And we kind of looked at each other and said, "We should write a cookbook of all the recipes we've gotten from ex-boyfriends over the years!" And an idea was born.It was the perfect project for us, too. We're both pack rats, collectors who hold on to every scrap of paper anyone's ever handed us. While all our friends grilled burgers that night and played volleyball on the lawn, the two of us took our beers upstairs and hauled out all of our aging boxes and envelopes full of tear-stained letters, ticket stubs, withered flowers, valentines....We told each other the stories behind every one of those scribbled scraps. "And, god," we'd find ourselves saying, "he made the most incredible vinaigrette . . . . " We never made it outside to our own barbecue. We've pretty much been in our rooms since then, pecking away at this book like crazy people, the floors littered with old letters, our hands covered in rubber cement. We were driven, obsessed, compulsively determined to bring you The Ex-Boyfriend Cookbook. And voila! Here it is!Now that the book is out, we're starting to let our imaginations take hold of us again. We've got all sorts of ideas. Like maybe we could spend a year letting a different man cook us dinner every night. We'd bring along cameras, collect artifacts from the evening like budding archaeologists, and select the best dishes for a sequel! But maybe we're getting a little ahead of ourselves.
The Everything Kids' Cookbook: From mac ‘n cheese to double chocolate chip cookies - 90 recipes to have some finger-lickin’ fun
by Sandra K NissenbergPut on your chef's hat and roll up your sleeves--it's time to cook!Amaze your friends with the World's Best Brownies! Scare your siblings with Halloween Spider Bites! Make yourself a delicious lunch with the Make-a-Face Sandwich!The Everything KIDS' Cookbook, 2nd Edition has everything you need to get started in the kitchen. Each recipe tells you how hard it is and lets you know exactly what ingredients and equipment you need so that you can plan ahead. You'll find something you like no matter what you want to cook! There are more than 90 recipes for every meal and occasion, including:Mini bite-sized blueberry pancakesChicken salad puffsTasty tacosParmesan potato friesCheese-crusted fish filletsQuick-eating s'moresUltimate peanut butter-chocolate squares It's stuffed with trivia tidbits and 30 food-themed puzzles, and you'll discover what foods to eat to stay healthy and what to do to stay safe in the kitchen. Bring your creativity to the kitchen, and get ready to have fun. You'll be whipping up masterpieces in no time--it's as easy as pie!
The Everything® Kids' Cookbook
by Sandra K. NissenbergKids love helping Mom and Dad in the kitchen and whipping up meals for family and friends, and this updated edition teaches kids the basics about cooking, kitchen safety, and nutrition, while offering recipes for a Just Peachy Smoothie, Bite-Sized Blueberry Pancakes, Poppin? Popovers, Take-Along Trail Mix, and more! With 30 delicious food-themed puzzles, kids will have fun both in and out of the kitchen. Written by a certified dietician, this creative cookbook gives kids the know-how and tools they need to become young chefs in the making! This edition features completely new material, including approximately 90 new recipes for all three meals of the day, as well as delicious drinks and desserts, the revised Food Pyramid, and approximately 30 puzzles!
The Everything Kids' Cookbook
by Sandra K NissenbergKids love helping Mom and Dad in the kitchen and whipping up meals for family and friends, and this updated edition teaches kids the basics about cooking, kitchen safety, and nutrition, while offering recipes for a Just Peachy Smoothie, Bite-Sized Blueberry Pancakes, Poppin' Popovers, Take-Along Trail Mix, and more! With 30 delicious food-themed puzzles, kids will have fun both in and out of the kitchen. Written by a certified dietician, this creative cookbook gives kids the know-how and tools they need to become young chefs in the making! This edition features completely new material, including approximately 90 new recipes for all three meals of the day, as well as delicious drinks and desserts, the revised Food Pyramid, and approximately 30 puzzles!
The Everything Kids' Cookbook, Updated Edition: 90+ Easy Recipes You'll Love to Make—and Eat! (Everything® Kids)
by Sandra K NissenbergGet your kids in the kitchen doing something they&’ll love with this fun and easy updated cookbook, perfect for all ages!The Everything Kids&’ Cookbook, Updated Edition has everything your child needs to get started in the kitchen. Each simple but delicious recipe includes a difficulty level and a list of all the equipment needed so you can determine which recipe is suitable for your child. And with more than 90 recipes, there&’s something for every meal or occasion! This updated edition includes beautiful photographs to help your kids follow along with the steps, and has cooking tips, food trivia, and nutritional information! This cookbook is perfect for any beginner chef looking to take their cooking skills from make-believe to reality.
The Cancer Recovery Eating Plan: The Right Foods to Help Fuel Your Recovery
by Daniel W. NixonDr. Nixon, editor-in-chief of the journal Cancer Prevention, cuts through the hype to explain the latest scientific findings on food and cancer. He presents individualized eating plans according to the type of cancer and offers a three-month plan to benefit the person with cancer. Over 100 recipes help put the plan into action.From the Trade Paperback edition.