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My Usual Table: A Life in Restaurants
by Colman AndrewsMy Usual Table is a love letter to the great restaurants that have changed the way we eat—from Trader Vic’s to Chez Panisse and Spago to elBulli—and a vivid memoir of a life lived in food, from a founding editor of Saveur and James Beard Award-winning writer Colman Andrews.For reviewer, writer, and editor Colman Andrews, restaurants have been his playground, his theater, his university, his church, his refuge. The establishments he has loved have not only influenced culinary trends at home and abroad, but represent the changing history and culture of food in America and Western Europe. From his usual table, he has watched the growth of Nouvelle Cuisine and fusion cuisine; the organic and locavore movements; nose-to-tail eating; and so-called “molecular gastronomy.”In My Usual Table, Andrews interweaves his own story—from growing up in the sunset years of Hollywood’s golden age to traveling the world in pursuit of great food—with tales of the restaurants, chefs, and restaurateurs who are emblematic of the revolutions great and small that have forever changed the way we eat, cook, and think about food.
My Vermont Table (Six) Seasons: Recipes For All (six) Seasons
by Gesine Bullock-PradoVermont—arguably the OG farm-to-table state—is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado. When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State’s flavors and six unique seasons. Spring, summer, fall, and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season—that time of year before spring when thawing ice makes way for mucky roads—and stick season, a notable period of bare trees and gourds galore prior to winter. In My Vermont Table, Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Recipes like Blackberry Cornmeal Cake, Vermont Cheddar Soup, Shaved Asparagus Toasts, and Maple Pulled Pork Sliders utilize local produce, dairy, wine, and flour. And quintessential Vermont flavors are updated with ingredients and spices from Bullock-Prado’s own backyard. With stunning photography, Vermonters and visitors alike will revel in a seat at this table.
My Very First Cookbook: Joyful Recipes to Make Together! (Little Chef)
by Danielle KartesFamily time in the kitchen is special. Celebrate all the joyful moments in the kitchen with your little chef with this adorable keepsake cookbook!Learning to cook is sure to boost kids' confidence in the kitchen, but most importantly, it helps create special memories of your time together! Whether your little chef has never ventured into the kitchen or they're ready to have their own cooking show, these delightful and delicious recipes can be shared with the whole family for generations.This kid-friendly cookbook includes everything you need to create the moments you'll remember forever:More than 45 fun and simple kid-friendly recipes for breakfast, lunch, dinner, snacks, desserts, and more!Tips to personalize each recipe to make your time in the kitchen specialConversation starters, ideas for making joyful memories together, and even some silly jokes!Make every day a celebration with My Very First Cookbook!
My Very Own Mother's Day: A Book of Cooking and Crafts
by Robin WestThere are all kinds of ways to show your mother how much you love her. This Mother's Day, make her a bouquet of Fancy Flowers or string together some Oodles-of-Noodles Jewelry. Then whip up a Dirty but Delicious Shake or a Delights of the Garden Quiche. Mother's Day will be here before you know it, so get started! Safe cooking tips, a glossary of cooking terms, a recipe index and a complete index add to the usefulness of this book.
My Weird School Fast Facts: Pizza, Peanut Butter, and Pickles (My Weird School Fast Facts #8)
by Dan GutmanThink fast with A.J. and Andrea from My Weird School!Did you know that the biggest chocolate bar weighed over 12,000 pounds? Did you know that you can stop yourself from crying while chopping onions by holding a slice of bread in your mouth?Learn more weird-but-true food facts with A.J. and Andrea from Dan Gutman’s bestselling My Weird School series. This highly illustrated series of nonfiction books features hundreds of hysterical facts, plus lots of photos and illustrations.Whether you’re a kid who wants to learn more about food or simply someone who wants to know the average cost of lunch in 1915, this is the book for you!With more than 23 million books sold, the My Weird School series really gets kids reading!
My Year in Meals
by Rachael RayEver wonder what Rachael Ray cooks when the cameras aren't rolling? Here she gives you an inside look into her kitchen for one full year. My Year in Meals offers intimate access to tasty dishes that will take you from breakfast to dinner. From the meals she whips up at a moment's notice to family feasts, and dishes inspired by her travels around the world, you can now enjoy twelve incredible months of Rachael's homemade favorites. Need something to get you out of bed in the morning? Try the Almond Custard Brioche Toast or Eastern Egg Sandwiches with Bacon. Looking to fire up that backyard barbecue? Try the Baby Back Ribs with Bourbon BBQ sauce. For something simple that will knock your guests' socks off, try Rachael's Egg Tagliatelle with Truffle Butter and Butternut Squash Risotto. Rachael even shares her husband John Cusimano's amazing cocktail recipes, guaranteeing that you'll never reach for store-bought Margarita mix again. To top it off, Rachael includes personal stories behind many of the dishes and her own never-before-seen photos of these culinary creations. In no time at all, you'll feel like you've stepped into her home for a change! *** A year of delicious food is only enhanced by a selection of equally tasty cocktails, and Rachael's husband, John Cusimano, is no stranger to the cocktail shaker. Now he's sharing his secrets with you. Whether shaken or stirred, straight up or on the rocks, with a cherry or a twist, John's creations--like his Strawberry Velvet featuring honey liqueur, strawberries, and lime--are always fresh, fun, and certain to make any gathering more memorable. With plenty of options for every occasion and season, such as the Pomegranate Margarita, the Halloween Fizz, and the Nod to Nog, these fabulous concoctions are the perfect complement to Rachael's year of great eating.
My Zero-Waste Kitchen: Easy Ways to Eat Waste Free
by Kate TurnerLearn how to reduce food waste with quick tips and simple solutions in My Zero-waste Kitchen.Live sustainably and embrace the three R's: reduce, reuse, and recycle. In My Zero-waste Kitchen, find creative and unexpected ways to eliminate trash, save money, and give leftovers a new life. Plus, learn how to grow your own vegetables and herbs from scraps, and how to nourish your plants with compost.With 15 nutritious and versatile recipes in which nothing goes to waste, this guide shares the secrets to smart shopping, meal planning, and the nutritional value of often-discarded food products. Turn beetroot peelings into delicious falafel, pesto, or a melt-in-your-mouth cake. Revive produce nearing the end of its shelf life with "flexi" recipes—for risotto, stir-fry, smoothies, and more.The tips and tricks in My Zero-waste Kitchen show how easy it is to live more sustainably without making a complete lifestyle change.
Mycelium Running
by Paul StamentsMycelium Runningis a manual for the mycological rescue of the planet. That's right: growing moremushroomsmay be the best thing we can do to save the environment, and in this groundbreaking text from mushroom expert Paul Stamets, you'll find out how. The basic science goes like this: Microscopic cells called "mycelium"--the fruit of which are mushrooms--recycle carbon, nitrogen, and other essential elements as they break down plant and animal debris in the creation of rich new soil. What Stamets has discovered is that we can capitalize on mycelium's digestive power and target it to decompose toxic wastes and pollutants (mycoremediation), catch and reduce silt from streambeds and pathogens from agricultural watersheds (mycofiltration), control insect populations (mycopesticides), and generally enhance the health of our forests and gardens (mycoforestry and myco-gardening). In this comprehensive guide, you'll find chapters detailing each of these four exciting branches of what Stamets has coined "mycorestoration," as well as chapters on the medicinal and nutritional properties of mushrooms, inoculation methods, log and stump culture, and species selection for various environmental purposes. Heavily referenced and beautifully illustrated, this book is destined to be a classic reference for bemushroomed generations to come.
Mycelium Running: How Mushrooms Can Help Save the World
by Paul StametsMycelium Running is a manual for the mycological rescue of the planet. That’s right: growing more mushrooms may be the best thing we can do to save the environment, and in this groundbreaking text from mushroom expert Paul Stamets, you’ll find out how. The basic science goes like this: Microscopic cells called “mycelium”--the fruit of which are mushrooms--recycle carbon, nitrogen, and other essential elements as they break down plant and animal debris in the creation of rich new soil. What Stamets has discovered is that we can capitalize on mycelium’s digestive power and target it to decompose toxic wastes and pollutants (mycoremediation), catch and reduce silt from streambeds and pathogens from agricultural watersheds (mycofiltration), control insect populations (mycopesticides), and generally enhance the health of our forests and gardens (mycoforestry and myco-gardening). In this comprehensive guide, you’ll find chapters detailing each of these four exciting branches of what Stamets has coined “mycorestoration,” as well as chapters on the medicinal and nutritional properties of mushrooms, inoculation methods, log and stump culture, and species selection for various environmental purposes. Heavily referenced and beautifully illustrated, this book is destined to be a classic reference for bemushroomed generations to come.From the Trade Paperback edition.
Mycophilia: Revelations from the Weird World of Mushrooms
by Eugenia BoneAn incredibly versatile cooking ingredient containing an abundance of vitamins, minerals, and possibly cancer-fighting properties, mushrooms are among the most expensive and sought-after foods on the planet. Yet when it comes to fungi, culinary uses are only the tip of the iceberg. Throughout history fungus has been prized for its diverse properties—medicinal, ecological, even recreational—and has spawned its own quirky subculture dedicated to exploring the weird biology and celebrating the unique role it plays on earth. In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.Engrossing, surprising, and packed with up-to-date science and cultural exploration, Mycophilia is part narrative and part primer for foodies, science buffs, environmental advocates, and anyone interested in learning a lot about one of the least understood and most curious organisms in nature.
Mycotoxins and Mycotoxicoses
by Karuna Singh Ankita KumariThis book presents a comprehensive view on mycotoxins of agricultural as well as non-agricultural environments and their health effects in humans and animals. Mycotoxins have immunosuppressive effects; but some of them can cause cancers, mutagenicity, neurotoxicity, liver and kidney damage, birth defects, DNA damage and respiratory disorders. The problem of mycotoxins is long-lasting and their direct or indirect exposures to humans and animals must be further discussed. The first chapter will cover the historical perspective of mycotoxins along with timeline while the second one will provide overview including classification of mycotoxins and mycotoxicoses. The comprehensive information/ literature on traditional, emerging and mushroom mycotoxins will be given in chapters 3, 4 and 5 respectively. Chapter 6 will deal with mycotoxins co-occurrence poisoning whereas new and masked mycotoxins will be described in chapter 7. The important aspects of mycotoxin studies like extraction, characterization and analysis and management strategies will be summarized in 8 and 9 chapters. The last chapter of the book will cover the recent developments in toxicokinetic studies of mycotoxins. The book will have the most up-to-date information and recent discoveries to deliver accurate data and to illustrate essential points to a wide range of readers including mycologists, clinicians, agricultural scientists, chemists, veterinarians, environmentalists and food scientists.
Myers+Chang at Home: Recipes from the Beloved Boston Eatery
by Joanne Chang Karen AkunowiczFrom beloved chef and author Joanne Chang, the first cookbook from her acclaimed Boston restaurant, Myers+Chang Award-winning and beloved chef Joanne Chang of Boston&’s Flour bakery may be best known for her sticky buns, but that&’s far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realized no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers+Chang was born and has turned into one of Boston&’s most popular restaurants, and will be celebrating its tenth anniversary in 2017, just in time for publication of this long-awaited cookbook. These recipes, all bursting with flavor, are meant to be shared, and anyone can make them at home—try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter. This is food people crave and will want to make again and again. Paired with the couple's favorite recipes, the photography perfectly captures the spirit of the restaurant, making this book a keepsake for devoted fans.
Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat
by Kelly Alexander Myron MixonIn barbecue, “old-school” means cooking on a homemade coal-fired masonry pit, where the first step is burning wood to make your own coals, followed by shoveling those coals beneath the meat and smoking that meat until it acquires the distinct flavor only true pit-smoking can infuse. With easy-to-follow, straightforward instruction, America’s pitmaster shows you how and also demonstrates methods for cooking on traditional gas and charcoal grills common in most backyards. The book is divided into four parts—Meat Helpers, The Hog, Birds, The Cow—and features recipes and methods, including: Pit Smoked Pulled Pork North Carolina Yella Mustard-Based Barbecue Sauce Prize-winning Brisket Smoked Baby Back Ribs Thick and Smoky T-Bone Steaks Presenting step-by-step illustrations on building a pit, managing a fire, selecting meats for the pit and the best wood to burn in it, and more, Mixon offers all of the fundamental lessons to becoming a champion backyard pitmaster. Filled with Mixon’s southern charm, personal stories, and never-before-shared methods, BBQ Rules is a down-home, accessible return to old-school pit smoked barbecue.
The Myrtlewood Cookbook: Pacific Northwest Home Cooking
by Andrew Barton Peter SchweitzerExperience beautiful home cooking that takes its cues from the kitchen gardens and forest harvests of the Pacific Northwest. Andrew Barton and his friends run Secret Restaurant Portland, a monthly supper club. After hosting dinners for five years, a culinary style emerged that reflected his practical approach to cooking: accessible recipes alive with flavor, lovely on the plate and the palate. The Myrtlewood Cookbook brings forth 100 recipes that amplify the tastes, colors, and textures of summer tomatoes, fall mushrooms, winter roots, and spring greens. You will gain nearly as much from reading these recipes as from cooking them. Whether you are inspired to make Nettle Dumplings in Sorrel Broth, Candied Tomato Puttanesca, or Russet/Rye Apple Pie, be prepared to swoon under the spell of Myrtlewood.* *The Myrtlewood tree is found on the same ground as fiddlehead ferns, nettles, and other wild foods characteristic of the Pacific Northwest. The plates, bowls and cutting boards carved from Myrtlewood shown in this book connect to the land where this cookbook was created.
Mysteries of the French Countryside: Bruno, Chief of Police; The Dark Vineyard; Black Diamond
by Martin WalkerFrom internationally acclaimed author Martin Walker comes the first three books in Mysteries of the French Countryside and an introduction to the world of Bruno, Chief of Police Benoît Courrèges, aka Bruno, is a policeman in St. Denis, a small town in the Périgord region of France. When trouble arises, Bruno is on the case, settling local disputes, tracking down lawbreakers, and solving tantalizing mysteries. From a disturbance in the wine business and threats against the truffle trade to murders of national and even international scale, Bruno deals with it all. In story after story, Walker weaves in familiar characters from past novels, whether they are helping Bruno on a case or helping him prepare a delicious meal. Mystery readers will delight in Bruno&’s adventures, and hunger for more! &“With Bruno in charge, there&’s always time for one of those classic feasts that makes this series such a mouthwatering treat.&”—The New York Times Book Review &“Whether he&’s preparing a gourmet dinner, enjoying a glass of wine, or solving a murder, it&’s a pleasure to be in Bruno&’s company.&”—Publishers Weekly
The Mystery Writers of America Cookbook
by Harlan Coben Gillian Flynn Kate White Mary Higgins Clark Brad MeltzerHard-boiled breakfasts, thrilling entrees, cozy desserts, and more--this illustrated cookbook features more than 100 recipes from legendary mystery authors. Whether you're planning a sinister dinner party or whipping up some comfort food perfect for a day of writing, you'll find plenty to savor in this cunning collection. Full-color photography is featured throughout, along with mischievous sidebars revealing the links between food and foul play. Contributors include Lee Child, Mary Higgins Clark, Harlan Coben, Nelson DeMille, Gillian Flynn, Sue Grafton, Charlaine Harris, James Patterson, Louise Penny, Scott Turow, and many more.
The Mystic Cookbook: The Secret Alchemy Of Food
by Denise Linn Meadow LinnProvocative and insightful, this eclectic, inspiring, and beautiful book will open your eyes to the remarkable link between nourishment and spiritual awakening. Filled with ancient wisdom, practical advice, intriguing personal anecdotes, vibrant ceremonies, and original dishes lavishly illustrated with color photographs, the Mystic Cookbook brings to life a wealth of recipes and a myriad of experiences from places as far-reaching as Mexico, Italy, Vietnam, France, North Africa, and India as well as from mystical, legendary, and mythic realms. In Denise and Meadow Linn’s extraordinary book, learn little-known secrets about the food we eat and how it can mystically transform your life!
The Myths About Nutrition Science
by David LightseyMany nutrition science and food production myths and misconceptions dominate the health and fitness field, and many athletes and active consumers unknowingly embrace a myriad of what can be deemed “junk science” which has now infiltrated many related science fields. Consumers simply have no reliable source to help them navigate through all the hype and fabrication, leaving them vulnerable to exploitation. The aim of The Myths About Nutrition Science is, then, to address the quagmire of misinformation which is so pervasive in this area. This will enable the reader to make more objective, science-based lifestyle choices, as well as physical training or developmental decisions. The book also enables the reader to develop the necessary critical thinking skills to better evaluate the reliability of the purported “science” as reported in the media and health-related magazines or publications. The Myths About Nutrition Science provides an authoritative yet readily understandable overview of the common misunderstandings that are commonplace within consumer and athlete communities regarding the food production process and nutrition science, which may affect their physical development, performance, and long-term health.
'n Gids tot Versapping, Rou Kosse en Superkosse
by Corlia Jones Geoff Wells Vicky Wells" 'n Gids tot Versapping, Rou Kosse en Superkosse " is ‘n samevatting van inligting wat nie net die wonderlike voordele van die insluit van versapping, rou kosse en Superkosse in jou dieet beklemtoon nie, dit bevat ook meer as 30 lekker en maklike resepte om te volg. Dit is die eerste stap op jou reis om die beste opsies vir 'n gesonde lewenstyl te vind. Die skrywers, Geoff en Vicky Wells, het reeds hierdie reis begin en sien merkwaardige resultate. Hulle is bewus daarvan dat daar 'n toenemende groep mense is wat op soek is na natuurlike oplossings vir hul gesondheidsprobleme en het probeer om 'n aantal oplossings uit hul eie ervarings te verskaf. Die items wat aanbeveel word, kan maklik gevind word in enige plaaslike boeremark of kruidenierswinkel. As jou inkopies behoorlik beplan word, sal dit nie jou inkopiesbegroting onder druk plaas nie. Beide die inligting en lekker resepte in hierdie boek is 'n moet-hê vir enige individu wat optimale gesondheid wil bereik. Dit dien ook as 'n verwysing vir diegene wat net die voordele van versapping, rou kos en Superkos-dieet begin ondersoek. Nou is altyd die beste tyd om jou reis te begin na 'n fikser, langer, gesonder lewe. Hier is net 'n paar opskrifte uit ons gekoppelde inhoudsopgawe Wat Is Versapping? •Tipes versappers Wat Is ‘n Rou Kos Dieet? •Eet Ek Niks Anders As Rou Kos Nie? Wat Is Superkosse? •Sommige Hoogs-Gegradeerde Superkosse Wat Is Die Voordele Van Versapping? •Versapping Help Gee Jou Immuniteitstelsel 'n Hupstoot •Versapping Help om Jou Verteringstelsel Skoon te Maak •Versapping Help Jou om Gewig te Verloor •Versapping Gee Jou Meer Energie •Versapping Help om Jou Vel te Verbeter en Hou Jou Jonk Lyk •Versap
'n Week se Italiaanse kookgenot
by Claudio Ruggeri Clarien KurzepaMaklike en smullekker tradisionele Italiaanse resepte geskryf deur 'n Italianer wat deur sy ma se heerlike kos geïnspireer is.
Nachos for Dinner: Surprising Sheet Pan Meals the Whole Family Will Love
by Dan WhalenCrispy Base + Melty Sauce + Flavorful Topping = Nachos make a perfect sheet pan dinner! It&’s like a dream come true! First, because you now have an invitation to eat a plate of nachos as a real meal, and second, because here are dozens and dozens of recipes and ideas to transform this beloved snack into a nourishing sheet pan dinner. Plus dessert. Written by the irrepressible Dan Whalen, Nachos for Dinner combines the mad-genius spirit of his previous books, &‘Smores and Tots!, with the practical brilliance of Sheet Pan Suppers. First Whalen breaks down the nacho&’s intrinsic appeal to its three essential components—a crispy base, a melty sauce, and a flavorful topper. And then he gives you the three flavor profiles—a lot of umami, a little heat, and something bright-tasting, whether pickled or fresh. From there the world is your nacho plate. Of course there&’s the chips-and-cheese classic, but then the nachos veer decidedly into dinner, with favorites from every part of the meal from French Onion Nachos, Buffalo Chicken Nachos, and Cobb Salad Nachos to Fish Taco Nachos, Banh Mi Nachos, and Shrimp and Grits Nachos. And there are plenty of not-chos (that is, nachos that use other ingredients for the chips)—like Lasagnachos, Scallion Pancake Nachos, and Pretzel and Brat'chos. Even Apple Pie Nachos for dessert.
Nada que demostrar: Por qué podemos dejar de esforzarnos tanto
by Jennie AllenJennie Allen entiende la lucha diaria que muchos de nosotros enfrentamos con nuestros retos diarios. Nos invita a una experiencia diferente, en la que nuestras almas rebosarán de alegría. En Nada que demostrar nos invita a... * Encontrar la libertad al admitir que no somos auto-suficientes, pero con Jesús sí. * Admitir nuestras mayores necesidades y verlas satisfechas por el único que nos puede ayudar. * Tener como objetivo conocer y amar a Jesús, y ver lo que Él hace a través de nosotros.
Nadar con atunes: Y otras aventuras gastronómicas que no siempre salen bien
by Pau ArenósUna colección de aventuras gastronómicas de la mano de Pau Arenós, Premio Nacional de Gastronomía. Nadar con atunes y otras aventuras gastronómicas que no siempre salen bien combina las cocineras y los cocineros top con las carreteras secundarias. Restaurantes que los críticos desprecian o infravaloran y que son, la mayoría de las veces, fenómenos sociales. Dolor, enfermedad, muerte: la vida es así. La gastronomía es así, llena de aciertos y de desastres, de viajes que acaban mal o de placenteras experiencias que impulsan a una nueva dimensión. El escritor y periodista Pau Arenós, autor de libros gastronómicos fundamentales como Los genios del fuego, La cocina de los valientes o ¡Plato!, escribe sobre el joven elaborador de dim sum que perdió a sus padres en un atentado aéreo, la mujer que inventó la alta cocina en Eslovenia, el intento de suicido del cocinero japonés más influyente del momento, el chef que se tatúa los anhelos gastronómicos, la aldea con un biestrellado en la que hay más vacas que personas, el sándwich de 150 euros, la carne madurada durante dos años o la inmersión con atunes, una actividad que, precisamente, no salió bien. Aunque el libro comience con un prólogo pegado a la cruda e inmediata realidad, «Lecciones que (no) hemos aprendido de la pandemia», en estas páginas también hay espacio para explicar el origen de platos totémicos como los huevos Benedict, la ensaladilla rusa o el solomillo Wellington. ¿Será cierto lo que nos han contado sobre ellos?
Nadia G's Bitchin' Kitchen: Cookin' for Trouble
by Guy Fieri Nadia GHAUTE OUT OF THE OVEN--BITCHIN' KITCHEN'S NADIA G IS COOKIN' FOR TROUBLE! Culinary It-girl Nadia G is just as skilled strutting in stilettos as she is wielding a meat cleaver. Now this Julia Child of the Net generation and host of the wildly popular Bitchin' Kitchen TV show on the Cooking Channel brings her savvy chef know-how and rock star 'tude to glam up your dining experience. Trained at the culinary institute of Hard Wooden Spoon Whacks, Nadia says that her passion for food started in her Italian family's kitchen, where meals became moments. In Cookin' for Trouble, she shares recipes and cooking tips for beginner and seasoned home cooks to liven any occasion. * Back-of-the-Fridge Bachelor Brunches: Sometimes what lurks in the back of our fridge isn't that inspiring, unless it's been there long enough to strike up a conversation. No groceries, no problem! With just a few leftovers, whip up a scrumptious Sartu di Patate, or a Pasta Frittata that tastes like you'd planned it for days. * (Dysfunctional) Family Pizza Night: Bring your family and thighs closer together with the Giosia familia recipe for Rustica Pan Pizza, Puttanesca Panzerotti, and Traditional Italian Frittelle smothered in a creamy chocolate-nougat fondue. * Makeover Meals: We all get stuck in a rut sometimes, whether it's the same boring dish, hairstyle, or boyfriend. It's time for an upgrade! Turn ordinary dishes on their head with inspired crispy Tuna Sliders, smoky Chicken Risotto, and juicy Meatloaf Kebabs. * Plus Nadia's creative menus for Hi-Speed Suppers, Girl's Night In, Veg-Head Specials, Student Shkoff-fest, and a special chapter devoted to everyone's favorite food group: Bacon! I know--we had you at "Bacon." But there's more! Loaded with gorgeous photos, more than fifty original recipes, sanity-saving "Nadvice," a Bitchin' Party Guide, and a hunky team of food correspondents--Panos, the Spice Agent, and Hans--Cookin' for Trouble will take your meals from square to sassy faster than you can say "Tsaketa."* *and for newbies, there's an Italian Slang Dictionary!From the Trade Paperback edition.
Nadia Sawalha's Little Black Dress Diet
by Nadia SawalhaNadia's Little Black Dress Diet, covering 100 recipes from Breakfast through to Dinner - not forgetting those scrumptious puddings - shows you how to make healthy yet succulent dishes to help you slip into your little black number. From quick and tasty recipes for thinner dinners and sinless snacks, Nadia gives her top tips on how to lose the weight - tricks to 'beat the bloat' and survival tips for the party season. And once you're there, Nadia reveals how to look your finest on the day, from which shoes to wear to the correct posture to adopt, everything you need to complement the new you. This is an essential book for anyone wishing to look and feel fabulous in their LBD.