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Mary Bell's Complete Dehydrator Cookbook
by Mary BellFar from being a fad, food dyhydrating is one of the most ancient, effective, and nutritous ways of preserving food. Now, at last, there is a book that teaches absolutely everything there is to know about using an electric food dyhydrator to dry foods at home -- and gives more than 100 foolproof recipes for scrumptious snacks and meals made from dried foods. With this extraordinary book, you can learn how to cross junk food and expensive store-bought snacks off your family's shopping list -- and add to your cupboard homemade, preservative-free fruit leathers, candied apricots, beef (and fish) jerkies, "sun" dried tomotoes, corn chips, banana chips, and so much more! Mary Bell gives specific techniques and instructions for preparing every kind of fruit (from apples to watermelon) and vegetable (from asparagus to zucchini). She also provides important shopping tips for buying an electric food dehydrator. The recipes for cooked meals (including mushroom soup, sloppy joes, pesto, and moist banana bread) will make this book a kitchen classic. And recipes for lightweight, filling trail snacks mean that the book will travel, too. Additional chapters explain to how make herb seasonings, granolas, celery powder, cosmetics, dried fruit sugars, potpourri -- and even pet treats! Food drying is an excellent way for gardeners to preserve their produce. It is a great way to make healthful snacks for the kids. It's perfect for the new wave of thrifty consumers who can't bear to spend dollars at health food stores for treats they cold make for pennies themselves. And food drying doesn't use chemicals or preservatives-so it's great for you and for the planet, too!
The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Italian Food
by Lynne R. KasperJust when you thought you knew the best of Northern Italy, along comes Lynne RossettoKasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. "Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to EmiliaRomagna,"writes Kasper.A cuisine at once voluptuous and refined, the dishes of Emilia-Romagna's kitchen are literally irresistible. just listen to the names"Little" Spring Soup from the 17th Century, His Eminence's Baked Penne, Modena Crumbling Cake. Then imagine sitting down to a dish of Hot Caramelized Pears with Prosciutto, a Risotto of Red Wine with Fresh Rosemary or a Pie of Polenta and Country RagúThe first American book to present the food of this singular northern region, The Splendid Table is an Italian cookbook for the nineties. It will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, and substantive cooking tips along the way.Among the things you will find are:A 56-recipe pasta chapter including many never before seen in America. From fast and easy dishes such as Linguine with Braised Garlic and Balsamic Vinegar to a lasagne of chicken, pine nuts, and currants.A veal Parmigiano like no other-Pan-Fried Veal Chops with Tomato Marsala Sauce, the whole finished with curls of Parmigiano Reggiano cheese.An array of meatless or almost meatless recipes. Grilled vegetables with maccheroni; acountry dish of braised lentils with ribbons of pappardelle and crisp nubbins of pancetta; Tortellini of Artichokes and Mascarpone; or Fresh Tuna Adriatic Style.Straight out of the Renaissance but perfect for today, a sumptuous tortellini pie, ideal for important dinners and holidays.A salad of tart greens, Parmigiano-Reggiano cheese, and Prosciutto di Parma with a warm garlic and balsamic dressing and many other antipasto dishes.Over thirty dessert recipes including Chestnut Ricotta Cheesecake and Torta Barozzi, a mysterious chocolate cake made at only one pastry shop in the entire region."A Guide to Ingredients" that shares the secrets of how to select, use, and store the very best balsamic vinegars, olive oils, porcini mushrooms, Prosciutto di Parma, mortadella, Parmigiano-Reggiano, coppa, fresh herbs, and much more.Encounters with Lucrezia Borgia, Gioachino Rossini, Napoleon's Empress Marie Louise, Giuseppe Verdi, Arturo Toscanini, Carlo Bergonzi, Renata Tebaldi, and Luciano Pavarotti, all characters in the epic of Emilia-Romagna.The Splendid Table is the Italian cookbook America has been waiting for a book firing our passion for Italian food while responding to our health concerns. It not only reveals Italy's best-kept culinary secret, the great cuisine of Emilia-Romagna, it is at the same time one of the most important teaching books of our era. Know it will become a good friend, well thumbed and lovingly stained over years of good cooking and good reading.24 pages of finished dishes in full color. 200 recipes with wine and menu suggestions.
The Herbal Kitchen: Cooking with Fragrance and Flavor
by Jerry TraunfeldThe secret to transforming easy dishes into extraordinary meals? Fresh herbs. In The Herbal Kitchen, IACP award-winning cookbook author and acclaimed Herbfarm Restaurant chef Jerry Traunfeld presents simple dishes using herbs straight from the market, windowsill, or garden.Until recently, the fresh herbs available in supermarkets were limited to parsley and maybe dill. Today, thyme, rosemary, basil, cilantro, mint, and sage are among the many fresh herbs as close as the produce section or the farmer's market. Not to mention marjoram, lovage, tarragon, lavender, shiso, and so many others.Jerry shows you how to incorporate these fresh herbs into your everyday home meals. So whether preparing a workday supper for the family, a special dinner for two or four, or a feast for a table of guests, using fresh herbs in your cooking will result in fresh and vibrant food.The Herbal Kitchen includes some recipes that are home variations of the innovative dishes Jerry prepares at the Herbfarm, while others are fresh takes on familiar classics such as Herb Garden Lasagna or Shrimp in Garlic-Sage Butter. All are uncomplicated and prep time is minimal -- with the emphasis on spontaneity and the unmistakable flavors of fresh herbs.Start off with Asparagus and Lemon Thyme Soup, Spicy Verbena Meatballs, or Rye-Thyme Cheese Straws before moving on to Cinnamon Basil Chicken, Side of Salmon Slow-Roasted in Dill, and Root Ribbons with Sage. Delectable desserts include Warm Lavender Almond Cakes, Rhubarb Mint Cobbler, and a sinful Chocolate Peppermint Tart.Once you're hooked on cooking with fresh herbs, you'll want to grow them yourself. The Herbal Kitchen is filled with important tips for growing, harvesting, and handling each of the herbs used in the recipes. Valuable information on the varieties of each herb is also highlighted, such as how to tell the difference between Greek oregano and Italian oregano, why you always want to choose bay laurel over California bay, and what type of lavender is best for cooking.Filled with stunning photos of the herbs, the techniques for handling them, and the finished dishes, Jerry's definitive guide is sure to be a classic, reached for again and again.
Bones: Recipes, History, and Lore
by Jennifer MclaganTop food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones. Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones. Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire. In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.
In the Hands of A Chef: Cooking with Jody Adams of Rialto Restaurant
by Jody Adams Ken RivardHow do great chefs make their food taste better? Is it the ingredients they use? Their cooking techniques and equipment? That's part of the answer. But the real secret is that truly great chefs follow their instincts -- the kitchens in their heads. Now, in her first cookbook, Jody Adams, the award-winning chef/co-owner of Boston's Rialto, teaches you how to follow your own instincts and make the transition from passionate eater to passionate cook.In the Hands of a Chef shares Jody's favorite dishes, those she prepares for family and friends in her home kitchen. By teaching the basics of artisanal cooking, or making good food from scratch, she gives cooks a solid foundation for cooking like a chef. She tells readers what to look for when buying ingredients, what equipment is essential, and how a dish should look and taste while being prepared.Above all, Jody encourages readers to trust their instincts and follow them to create a cooking style that feels right, using recipes as the building blocks for their own creations.From starters, seasonal soups, salads, and main courses to desserts, Jody reinvents Mediterranean foods using unconventional ingredients, many from New England. For a boost of summer flavor, grilled tomatoes add depth to gazpacho. To vary the flavor of simple salads -- from a Minted Romaine Salad with Grapes, Ricotta Salata, and Toasted Almonds to Arugula and Portobella Mushroom Salad-one or two seasonal ingredients are added to the usual recipes. Drawing inspiration from Italian tradition, Jody offers up innovative pasta and grains dishes. Ravioli, pappardelle, gnocchi, and linguine are served up with Mediterranean flavors and ingredients -- tomatoes, olives, figs, chestnuts, fresh greens, wild mushrooms, Parmesan cheese -- for home-style meals any time of the year. Yet much of Jody's cooking is pure American in flavor. Dessert classics are reinvented with new twists, such as Super-Creamy Rice Pudding with Passion Fruit Sauce and Heather's Cranberry Chocolate Pecan Tart. Here, too, are Jody's signature dishes, including Roasted Marinated Long Island Duck with Green Olive and Balsamic Vinegar Sauce and Soupe de Poisson, which Jacques Pépin calls the best version outside of France.Intended to make you wish you had more time to spend in the kitchen, In the Hands of a Chef is an inspiration as well as an essential resource for every cook. Why be just a good cook when you can be a great one? Put yourself in the hands of Jody Adams with In the Hands of a Chef.
Chef Paul Prudhomme's Louisiana Kitchen
by Paul PrudhommeHere for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
Big Bowl Noodles and Rice: Fresh Asian Cooking from the Renowned Restaurant
by Bruce CostWhen the first Big Bowl restaurant opened in 1997, its founding partners had one mission: to make good, authentic Asian food accessible to American diners. Tired of greasy takeout and soggy egg rolls, they created an entirely different kind of Asian menu-one based on healthy techniques, market-fresh ingredients, and vibrant, traditional flavors. From steaming bowls of handmade noodles to fiery curries and fragrant stir-fries, every dish at Big Bowl became a delicious celebration of homestyle Chinese, Vietnamese, and Thai cooking.Now Bruce Cost, the celebrated cook and a culinary partner behind Big Bowl's spectacular food, reveals how to prepare the house favorites in your own kitchen. Beginning with a basic explanation of Asian ingredients and cooking techniques, Cost's beautifully illustrated guide takes home cooks through the simple steps needed to create an Asian meal, whether it's a one-bowl dinner or a multicourse feast for family and friends. From Thai Chicken Noodle Salad to Blazing Big Rice Noodles with Beef to Shanghai Shrimp, all of Cost's recipes are incredibly flavorful yet easy enough for even the beginning cook to master. The instructions are clear, the ingredients are widely available, and the results are dramatic and delicious.So if you think Asian food at home means little white boxes, think again. Big Bowl Noodles and Rice will show you how to bring the fresh, authentic flavors of Asia to your table any night of the week.Hailed by Alice Waters as "one of the greatest cooks I have ever known," Bruce Cost is an award-winning restaurateur and chef, cooking teacher, and former food columnist for the San Francisco Chronicle. He currently serves as the culinary partner in Lettuce Entertain You's immensely popular chain of Big Bowl restaurants. Cost is also the author of Asian Ingredients, a comprehensive guide to Asian foodstuffs now available as a companion to this book.
The Big Book of Outdoor Cooking and Entertaining
by Bill Jamison Cheryl Alters JamisonAmerica's outdoor cooking experts Cheryl and Bill Jamison have something big to say. So it takes a book this big to hold it all. They have put their knowledge about outdoor cooking and entertaining into one gigantic, colossal, humongous, comprehensive guide. Bursting with more than 850 recipes and hundreds of tips and how-tos for grilling, barbecuing, smoking, rotisserie roasting, planking, big-pot frying, and boiling, The Big Book of Outdoor Cooking and Entertaining is the only backyard cookbook you'll ever need. Cheryl and Bill traveled the globe sampling regional outdoor favorites, from barbecued Kansas City ribs to Texas brisket. They feasted on succulent rotisserie chickens from France, and banana-leaf-wrapped dishes from Mexico's YucatÁn. They learned from the experts who fry up Chesapeake crab cakes, boil up a mess of Cajun crawfish, or perch poultry on a beer can for a long soak in wood smoke. Then they came home and cooked and cooked until they had it right, so you can get it right. Whether it's hot little tapas, a serious steak, a juicy burger, flavorful fish, a pan full of paella, pizza or pasta topped with grilled vegetables, or chicken done to a turn, Cheryl and Bill will coach you to perfect results. And to round out those party meals, they offer an enormous selection of starters, sides, drinks, and desserts that will win raves from family, friends, and guests. The Big Book of Outdoor Cooking and Entertaining is chock-full of the Jamisons' signature easy-to-follow recipes for dishes like JalapeÑo Cheeseburgers, Guava-Sauced Baby Back Ribs, Tamarind-Tangerine Chicken Breasts, and Guinness-Soaked Pork Chops. In addition, they've included a load of advice on equipment and tools, tips for the very best results, vignettes on outdoor cooking celebrations, and plenty of menu ideas. With The Big Book of Outdoor Cooking and Entertaining, you'll be the life of your own party. It's not just the last word on outdoor cooking. It's the biggest.
Chicken on the Grill: 100 Surefire Ways to Grill Perfect Chicken Every Time
by Cheryl Alters Jamison Bill JamisonThe aroma should be irresistible. The outside should be crisp, the inside juicy. We're talking about one of America's most popular foods -- grilled chicken. But how many times does the outside look perfect while the inside is perfectly raw? Or you're simply left with a smoldering, charred mess?Award-winning cookbook authors and America's outdoor grilling experts, Cheryl and Bill Jamison come to the rescue in Chicken on the Grill. The Jamisons identify the most common mistakes in grilling chicken and, most important, teach you how to correct them. Learn how to tend to the fire, how to time the grilling process, and how to check for doneness. Their advice and expertise make it easy to enjoy perfectly tender, juicy chicken that is bursting with true flavor only grilling over a fire can impart.With more than 50 color photographs throughout, Chicken on the Grill is as much a feast for the eyes as it is for the table. The 100-plus recipes include everything from classic Grill-Roasted Chicken and Grilled Chicken Caesar on a Skewer to exotic new dishes like Tequila-Lime Chicken Tacos with Charred Limes and Curried Chicken Roti. There are 50 inspiring ideas for boneless, skinless breasts, plus recipes for wings, sandwiches, and satays. Since man can't really live by chicken alone, there are recipes for sides and sweets such as Rockin' Guac, Grilled Asparagus with Orange Zest, and Frozen Margarita Pie.Chicken is economical, rich in protein and nutrients, and can be prepared in a wide variety of ways to suit a wide variety of tastes. From everyday family meals to entertaining a crowd, you can't beat a great grilled chicken. And you can't beat Chicken on the Grill for showing you just how to do it.
Volumetrics: Feel Full on Fewer Calories (Volumetrics)
by Barbara Rolls Robert A. BarnettRanked as one of the best diet plans by US News & World Report: A plan to lose weight that puts the focus on feeling sated and satisfied with fewer calories; author Barbara Rolls has earned the author the Obesity Society Presidential Medal of Distinction for her work in research and outreach. ?Dieters everywhere have the same complaint: they're hungry all the time. Now this revolutionary book, based on sound scientific principles, can help you lose weight safely, effectively, and permanently without those gnawing pangs of hunger.The Volumetrics Weight-Control Plan introduces the concept of "energy density" -- concentration of calories in each portion of food. Here you'll learn how to avoid high energy -- dense foods, and how such different nutritional factors as fat, fiber, protein, and water affect energy density and satiety. You'll discover which foods, eaten under which circumstances, allow you to consume fewer calories and still be satisfied. And you'll get to know the hidden calorie traps, seemingly innocuous foods that can sneak unwanted calories into your body. Finally, the authors offer 60 sensible, tasty and easy recipes, plus an integrated program of exercise and behavior management that can be sustained over a lifetime.
Classical Turkish Cooking: Traditional Turkish Food for the America
by Ayla AlgarTurkish food is one of the world's great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes for this vibrant and tasty food, presented against the rich and fascinating backdrop of Turkish history and culture. Tempting recipes for kebabs, pilafs, meze (appetizers), dolmas (those delicious stuffed vegetables or vine leaves), soups, fish, manti and other pasta dishes, lamb, poultry, yogurt, bread, and traditional sweets such as baklava are introduced here to American cooks in accessible form. With its emphasis on grains, vegetables, fruits, olive oil, and other healthful foods, Turkish cooking puts a new spin on familiar ingredients and offers culinary adventure coupled with satisfying and delicious meals.
Simple Vegetarian Pleasures
by Jeanne LemlinJeanne Lemlin is aware that we're all vegetarians some of the time and that what we crave is delicious food that is quick and simple to prepare. In Simple Vegetarian Pleasures, Lemlin shares her dedicated, relaxed approach to good food with two hundred tempting recipes for flavorful meals. Here Lemlin shows how a bit of simple planning can help busy people pull together a great tasting, sophisticated vegetarian meal -- with an absolute minimum of fuss. A well-stocked vegetarian pantry is key to making a great dinner, and Lemlin offers lists of what to buy and store, in cabinets, refrigerator, and freezer, to make sure your tasty meal is not only fast but healthy. She provides the tools you need to create wholesome meals, including easy rich vegetable stocks to have on hand, tips on quicky roasting peppers or pitting olives, fast breakfast dishes that let you stay away from overprocessed, high priced commercial cereals. Stovetop dishes, make-ahead casseroles and gratins, and a range of pizzas, quesadillas, sandwiches and vegetarian burgers offer simple solutions for weeknight suppers. Salads and desserts take advantage of seasonal vegetables and fruits and suggested menus let harried home cooks move from soup to nuts, almost effortlessly. Winning Dishes include:Chickpea Salad with Fennel, Tomatoes, and Olives Spinach Soup with Couscous and Lemon Garlic Mashed Potatoes Portobello Mushroom and Caramelized Shallot Omelette Nantucket Cranberry Cake
Main-Course Vegetarian Pleasures: 125 Delicious Meatless Entrées
by Jeanne LemlinSophisticated and stylish vegetarian main course pose the greatest challenge for the busy cook seeking meatless meals. With that in mind, Jeanne Lemlin, the award-winning author of Quick Vegetarian Pleasures, has created 125 recipes for savory vegetarian entrees to suit all occasions. Delicious, healthful, and easy to prepare, the recipes in Main-Course Vegetarian Pleasures--Roasted Vegetables with Polenta, Risotto Primavera, Pumpkin and Corn Chowder, among many others--take vegetarian cooking into that magical realm where style and substance produce genuine pleasure.
Quick Vegetarian Pleasures: More than 175 Fast, Delicious, and Healthy Meatless Recipes
by Jeanne LemlinMore than 175 quick, wholesome, nutritious, and delicious recipes to be enjoyed by vegetarians and non-vegetarians alike.
Great British Cooking: A Well-Kept Secret
by Jane GarmeyThis book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of British cooking is overlooked. Soups, fish, meat and game, vegetables, sauces, high teas, scones, crumpets, hot cross buns, savories, preserves and sweets of all kinds are here in clear, precise recipes with ingredients and utensils translated into American terms.
Vegetarian Classics: 300 Essential and Easy Recipes for Every Meal
by Jeanne LemlinJeanne Lemlin sets the standard for accessible and appealing vegetarian cooking. Vegetarian Classics is Jeanne's most useful and comprehensive book to date: an essential collection of 300 no-fail recipes for soups, salads, sandwiches, pastas, pizzas, calzones, casseroles, stir-fries, stove-top dishes, sides, snacks, desserts, and breakfasts. Each recipe is deeply satisfying and surprisingly simple, reflecting Jeanne's trademark dedication to uncomplicated techniques and unparalleled flavor.
The Guru in You
by Yogi Cameron AlborzianThe Guru in You invites you to embark on a journey to reconnect with your body and discover its natural ability to heal. As the first male supermodel, Cameron Alborzian had a life that many dream of-traveling the globe, working with the most prestigious designers in the world, partying with celebrities, and appearing in major ad campaigns and cultural landmarks like Madonna's "Express Yourself" video. But his real achievement came when he decided to leave the material world of high fashion and investigate the ancient art of Ayurvedic healing. What he learned changed his life, and, after years of study, he now works with everyone from Hollywood celebrities to executives of international corporations to bring balance, improved health, and inner peace to their busy lives. The tools he provides for his clients are now available to all with The Guru in You. Most of us will never have a live-in guru, but Yogi Cameron provides the next best thing: an easy-to-follow program, guiding you to better health and happiness. The Guru in You lays the foundation for change, helping us identify our unhealthy patterns and set our intentions. It then provides you with a customizable plan. Whatever your body type and temperament, Yogi Cameron offers diet, supplements, breathing exercises, and yoga tailored just for you. This is not a one-size-fits all program but an invitation to develop a practice that you'll take with you for the rest of your life. Yogi Cameron teaches us the ancient wisdom that we all have the power to heal ourselves. By developing a practice that works for your individual needs, you will forever improve how you eat, sleep, work, and exercise. Yogi Cameron invites us to discover what he has learned firsthand: the material world will not bring sustainable happiness, but we can all find joy if we pursue a meaningful path toward balancing our body and mind. With this book, you can be guided by the guru in you.
Everyday Asian: From Soups to Noodles, From Barbecues to Curries, Your Favorite Asian Recipes Made Easy
by Marnie HenrickssonLove Asian food but too intimidated to make it at home? Do you find yourself flipping through an Asian cookbook, and then going out for Thai noodles or Korean Barbecue, rather than going into your kitchen? When Marnie Henricksson gave up her noodle shop in Greenwich Village, and settled down to raise her kids in the 'burbs, she had difficulty finding her favorite Asian ingredients at the local supermarket. So, Marnie tweaked her recipes to work with readily available ingredients, allowing her and her family to enjoy Asian food everyday. In Everyday Asian, Marnie shares seventy-five of her favorite dishes with home cooks.As the recipes draw on the traditional cuisines of Japan, China, Korea, Vietnam, Malaysia, Singapore, and India, Marnie begins the book with a chapter detailing how to find, make, and store necessary ingredients, as well as giving advice on invaluable kitchen equipment for Asian cooking.Here's your opportunity to master classicdishes such as Pad Thai, Chinese Pork Roasts, Spring Rolls, and Vietnamese Pho, and expand your imagination with Marnie's innovative recipes for Asian Pesto (replace pine nuts with peanuts and Italian basil with Thai basil, cilantro, and mint) and Spicy Chicken Wings (an American classic with a good dose of Asian spices).It's clear from the abundance of Japanese, Korean, Indian, and Vietnamese restaurants that Americans are crazy about Asian food; however, cooking the real thing at home has always been a problem if you don't live near an Asian market. Now, with Marnie's easy-to-follow recipes, enjoying Asian food as often as you like is just a supermarket aisle away.
The Kitchen Survival Guide: A Hand-Holding Kitchen Primer with 130 Recipes to Get You Started
by Lora BrodyWhen Lora Brody, cookbook author, chocolate maven, and mother, sent her sons off into the world, she (and they) realized that they didn't have a clue as to how to feed themselves or their guests, if, heaven forbid, they should have any. The Kitchen Survival Guide is for anyone -- newly graduated, newly married, newly single -- who is venturing into the kitchen for the first time. With her on-target brand of humor, Lora Brody builds kitchen confidence with more than 130 basic recipes necessary to get through life, as well as hundreds of helpful hints Mom forgot to share:On cleaning an oven -- "Manual cleaning oven, unfortunately, does not mean that a guy named Manuel will come and clean your oven."What's the difference between dicing and chopping, zest and pith, or au gratin and au lait?Survival recipes include tuna fish salad, homemade chicken soup, brownies, and many more.Setting up a kitchen and keeping it clean and safe, how to buy and store food, a glossary of basic cooking terms, and what to do in the event of a culinary disaster are all covered in this handy, easy-to-use cookbook and kitchen compendium.
Healthy Life Kitchen
by Marilu HennerIf you're like most people, 70 percent of what's in your kitchen right now is unhealthy and has to go. Now the good news ... This book will show you that there are healthy and tasty alternatives to everything in your refrigerator and pantry, and the transition is easier than you think. When it comes to food, most of us go through a constant tug-of-war between the foods we love and the foods we feel we should be eating. But what if we didn't have to give up our favourite foods? What if we could take recipes from our childhood or our favourite cookbooks and find healthier ways to enjoy them? Marilu Henner's Healthy Life Kitchen shows you a new way, a better way, to create a "health factory" in your home. Out go the red meat, dairy, and refined sugar products, and in come the freshest fruits, vegetables, grains, soy, seafood, poultry, and seasonings imaginable-and, in a few easy steps, you've created a Healthy Life you! After inspiring legions of readers with Marilu Henner's Total Health Makeover and The 30-Day Total Health Makeover, Marilu presents the first cookbook in her bestselling series.
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.
Fiery Foods That I Love
by Paul PrudhommeChef Paul has traveled around the globe, brought back its flavors, and dreamed them into such mouthwatering, soul-satisfying recipes as Fire-Roasted Garlic Bread; Fennel and Split Pea Soup; Fried Eggplant coated in sesame seeds; Pepper Tomato Shrimp; Sweet Beef and Fresh Chiles; Smothered Potatoes, Cabbage, and Andouille; and much, much more. And he's even added his "Too Hot for Mrs. Podunk" recipes for those of you hungry for five-alarm flavor. Those in search of Chef Paul's favorites, just look for his trademark cap.
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.
Turning the Tables
by Steven A. ShawAward-winning food critic Steven A. Shaw (a.k.a. "The Fat Guy") can get a last-minute dinner reservation at the most popular hot spot in town. He knows how that flawless piece of fish reached your plate. He can read between the lines of a restaurant review, and he knows the secrets of why some restaurants succeed and others fail. Now he shares his insider's expertise with food lovers everywhere. But Turning the Tables is much more than an invaluable how-to guide to eating out. Written with style and humor, it's an in-depth exploration of the restaurant world -- a celebration of the incredibly intricate workings of professional kitchens and dining rooms. It is a delectable feast from a uniquely down-to-earth gourmet who has crisscrossed North America in search of culinary knowledge at every level of the food chain -- from five-star temples of haute cuisine to barbecue joints and hot dog stands -- and who has never been afraid to get his hands greasy on the other side of the swinging kitchen door.
Dip It!
by Rick RodgersNext time you party, try a dip. Or two. Or three. Rick Rodgers, renowned cooking teacher and cookbook author shares 95 of his favorite dip recipes in his new book, Dip It! Of course there's the classic onion soup mix, but why not make Rick's updated recipe with onions? For a Super Bowl or tailgating party, you'll score big with bowls of tortilla chips served up with meaty Hot Beef and Pinto Bean Chili Dip. There are plenty of vegetarian spreads, too. Scoop wedges of pita into Moroccan Eggplant and Tomato Dip. The Faux Cheese Fondue will be a hit with cheese lovers. Rick also offers plenty of lighter dips such as the Two-Alarm Salsa or Three-Bean Salsa. Need an elegant dip for a special occasion? Try the Pesto Mascarpone or the silky smooth Double Salmon Dip. And many of these dips do double duty-use them to bring a little something extra to your sandwiches. And what's homemade dip without crunchy, crispy dippers? There are recipes for homemade versions of Potato Chips, Herbed Breadsticks, Tortilla Chips, and much more. Also included is a complete list of vegetable dippers that will add snap and color to your table. Rick also offers lots of helpful entertaining tips from do-ahead recipes to creative dip holders. So have a party. Take a dip with Dip It!