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My Plate And You
by Gillia M. OlsonDo you really need to eat your vegetables? Yes, but, luckily, there are so many different kinds. How do you make sense of it all? Learn the basics of MyPlate to help you make good food and activity choices.
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.
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 Naked Brewer: Fearless Homebrewing, Tips, Tricks & Rule-Breaking Recipes
by Christina Perozzi Hallie BeauneThe craft beer movement has swept the country with more people brewing their own beer than ever before. Take DIY brewing to the next level with helpful hints on homegrown ingredients, recipes for tinctures, syrups and preserves that will provide unique additions to brews. Packed full of seasonal recipes that pair perfectly with, or use, the beer brewed in each chapter. It also features tips, tricks and shortcuts for making great craft beer that will appeal to the novice and experienced brewer alike.
The Nature of Nutrition: A Unifying Framework from Animal Adaptation to Human Obesity
by Stephen J. Simpson David RaubenheimerThe first book to address nutrition's complex role in biologyNutrition has long been considered more the domain of medicine and agriculture than of the biological sciences, yet it touches and shapes all aspects of the natural world. The need for nutrients determines whether wild animals thrive, how populations evolve and decline, and how ecological communities are structured. The Nature of Nutrition is the first book to address nutrition's enormously complex role in biology, both at the level of individual organisms and in their broader ecological interactions.Stephen Simpson and David Raubenheimer provide a comprehensive theoretical approach to the analysis of nutrition—the Geometric Framework. They show how it can help us to understand the links between nutrition and the biology of individual animals, including the physiological mechanisms that determine the nutritional interactions of the animal with its environment, and the consequences of these interactions in terms of health, immune responses, and lifespan. Simpson and Raubenheimer explain how these effects translate into the collective behavior of groups and societies, and in turn influence food webs and the structure of ecosystems. Then they demonstrate how the Geometric Framework can be used to tackle issues in applied nutrition, such as the problem of optimizing diets for livestock and endangered species, and how it can also help to address the epidemic of human obesity and metabolic disease.Drawing on a wealth of examples from slime molds to humans, The Nature of Nutrition has important applications in ecology, evolution, and physiology, and offers promising solutions for human health, conservation, and agriculture.
Neil Flambé and the Aztec Abduction
by Kevin SylvesterThere's mayhem in Mexico in this full-flavored mystery, the second book in The Neil Flambé Capers.Teenage wunderchef--and budding detective--Neil Flambé heads to Mexico City to take part in the Azteca Cocina, a two-week battle of the chefs. But he's off to an unsettling start: His box of secret ingredients contains a note that says his girlfriend, Isabella, has been kidnapped. He must lose in the final, or else she'll be killed. To save Isabella, Neil will need Larry's knowledge of Mexican history and Spanish, Sean Nakamura's portable forensic lab, and Angel Jicama's mentorship. He'll have to delve into Aztec history, symbolism, and even into the real ruins that are buried under the modern city. But time is ticking. Will he be able to figure out where Isabella is being held captive before it's too late?
Neil Flambé and the Crusader's Curse
by Kevin SylvesterIn the third book in The Neil Flambé Capers, the sudden disappearance of Neil's skills in the kitchen is the real mystery. Could a curse to blame?World-class chef--and royal pain in the neck--Neil Flambé is used to serving his dishes to resounding applause and overwhelming approval. And Neil's super-sensitive nose does more than enable him to cook sophisticated meals and run his own restaurant; it also allows him to help local police solve mysteries in his spare time. Then things start going wrong. His plates are returned. A group of critics visit the restaurant and leave completely dissatisfied. Worse yet, Chez Flambé is closed by an order of the Department of Health! Suddenly, Neil finds himself amid the cook-off of his life--and his entire reputation is at stake. Then he discovers the root of all his problems: a dark curse that has plagued Flambé chefs for centuries. Has Neil finally met a mess he can't smell his way out of?
Neil Flambé and the Marco Polo Murders
by Kevin SylvesterA delicious blend of mystery, history, and top-notch cuisine.Neil Flambé may be fourteen years old, but he's also a world-renowned chef. Patrons pay top dollar and wait months for reservations at his tiny boutique restaurant. But Neil is more than a fantastic cook--he solves crime too. Ever since he used his kitchen know-how and keen sense of smell to acquit a man of murder, he's been helping Police Inspector Sean Nakamura crack case after case.But when some of the best chefs in town turn up dead, the crime scenes turn culinary. Police are stumped, and the only clues are the scents of mysterious spices and a journal that may have belonged to...Marco Polo? Neil must find a way to connect the past with the present and solve the murders--or he could end up as the prime suspect!
Neil Flambé and the Tokyo Treasure
by Kevin SylvesterSomething smells fishy--and it's not the sushi--in the fourth book in The Neil Flambé Capers, the culinary mystery series celebrity chef Gordon Ramsey calls "good fun."Superstar teen chef Neil Flambé isn't thrilled when his cousin Larry moves to Japan to work on an online manga comic book. Now who'll help him in the kitchen? But he finds a replacement in Gary the bike courier, and life, and the restaurant, moves on without Larry. That is, until the news comes that Larry has been in a fatal boating accident and is lost at sea. Neil is devastated. But then he checks Larry's online manga. There's a subtle change in the plot, something Neil and Larry had discussed--something only Neil would notice. Is this a cryptic message from beyond the grave--or is Larry still alive? Determined to find out, Neil heads to Japan to solve his next mystery.
Neurogastronomy: How the Brain Creates Flavor and Why It Matters
by Gordon ShepherdLeading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientific field: neurogastronomy. Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed.Shepherd begins Neurogastronomy with the mechanics of smell, particularly the way it stimulates the nose from the back of the mouth. As we eat, the brain conceptualizes smells as spatial patterns, and from these and the other senses it constructs the perception of flavor. Shepherd then considers the impact of the flavor system on contemporary social, behavioral, and medical issues. He analyzes flavor's engagement with the brain regions that control emotion, food preferences, and cravings, and he even devotes a section to food's role in drug addiction and, building on Marcel Proust's iconic tale of the madeleine, its ability to evoke deep memories. Shepherd connects his research to trends in nutrition, dieting, and obesity, especially the challenges that many face in eating healthily. He concludes with human perceptions of smell and flavor and their relationship to the neural basis of consciousness. Everyone from casual diners and ardent foodies to wine critics, chefs, scholars, and researchers will delight in Shepherd's fascinating, scientific-gastronomic adventures.
Never Cook Sober Cookbook
by Stacy Laabs Sherri FieldEvery Happy Chef's Secret-Booze! The only thing better than homemade is homemade with alcohol. In Never Cook Sober Cookbook, Stacy Laabs and Sherri Field prove that cooking is a lot more fun when you do it sauced-and we're not talking Worcestershire. With this no-booze-barred guide, every meal you make is a hangover waiting to happen. So unlock the liquor cabinet and get ready to whip up such liquored-up recipes as: Giddy Raspberry Tea Vodka Granola Yogurt Bottoms-Up Mudslide Smoothie Distracted Bourbon Pecan Waffles Happy Hour Clam Beer Bites Tipsy Tequila Lime Chicken Tacos Sassy Salmon in Champagne Sauce Play-It-Again Gin Scallops Half-Seas over Lime Rum Shrimp Kebabs Mixology Cupcakes Zonked Kahlua Fudge Brownies With 100 mouthwatering appetizers, entrees, sides, and desserts guaranteed to get your taste buds buzzin', you'll have all you need to drive your family and friends to drink-one drunken dish at a time!
Never Cook Sober Cookbook: From Soused Scrambled Edggs to Kahlua Fudge Brownies, 100 (Fool)Proof Recipes
by Stacy LaabsEvery Happy Chef's Secret-Booze!The only thing better than homemade is homemade with alcohol. In Never Cook Sober Cookbook, Stacy Laabs and Sherri Field prove that cooking is a lot more fun when you do it sauced-and we're not talking Worcestershire.With this no-booze-barred guide, every meal you make is a hangover waiting to happen. So unlock the liquor cabinet and get ready to whip up such liquored-up recipes as:Giddy Raspberry Tea Vodka Granola YogurtBottoms-Up Mudslide SmoothieDistracted Bourbon Pecan WafflesHappy Hour Clam Beer BitesTipsy Tequila Lime Chicken TacosSassy Salmon in Champagne SaucePlay-It-Again Gin ScallopsHalf-Seas over Lime Rum Shrimp KebabsMixology CupcakesZonked Kahlua Fudge Brownies With 100 mouthwatering appetizers, entrees, sides, and desserts guaranteed to get your taste buds buzzin', you'll have all you need to drive your family and friends to drink-one drunken dish at a time!
Never Cook Sober Cookbook
by Stacy Laabs Sherri FieldEvery Happy Chef's Secret-Booze! The only thing better than homemade is homemade with alcohol. InNever Cook Sober Cookbook, Stacy Laabs and Sherri Field prove that cooking is a lot more fun when you do it sauced-and we're not talking Worcestershire. With this no-booze-barred guide, every meal you make is a hangover waiting to happen. So unlock the liquor cabinet and get ready to whip up such liquored-up recipes as: Giddy Raspberry Tea Vodka Granola Yogurt Bottoms-Up Mudslide Smoothie Distracted Bourbon Pecan Waffles Happy Hour Clam Beer Bites Tipsy Tequila Lime Chicken Tacos Sassy Salmon in Champagne Sauce Play-It-Again Gin Scallops Half-Seas over Lime Rum Shrimp Kebabs Mixology Cupcakes Zonked Kahlua Fudge Brownies With 100 mouthwatering appetizers, entrees, sides, and desserts guaranteed to get your taste buds buzzin', you'll have all you need to drive your family and friends to drink-one drunken dish at a time!
Never Goin' Back: Winning the Weight Loss Battle For Good
by Al RokerWhat's holding you back? What excuses are you making up that are stopping you from living your best life? I used them all, and look where that got me! Are you ready to stop living insane and get real with yourself? Al Roker's aha! moment came a decade ago. Closing in on 350 pounds, he promised his dying father that he wasn't going to keep living as he was. That led to his decision for a stomach bypass--and his life-changing drop to 190. But fifty of those pounds crept back until he finally devised a plan and stuck to it. Never Goin' Back is Roker's inspiring, candid, and often hilarious story of self-discovery, revealing a (slimmer) side of his life that no one knows. With illuminating and sometimes painfully honest stories about his childhood, his struggle against the odds to make something of himself, and his family life today, Roker reveals the effects that a lifelong battle with weight issues can have on a person--and how, regardless of the frustration and setbacks, you must never lose faith in yourself (just inches). Most important, he knows that losing weight is as much--if not more--a state of mind as of body. That's why he's here: to recharge your willpower and see you through it like a friend--with warmth, humor, and a healthy new outlook on life.
The New Atkins for a New You Breakfast and Brunch Dishes
by Colette HeimowitzStart your day right with Atkins!The cliché that breakfast is the most important meal of the day is particularly true on the Atkins Diet. If you start the day with a lowcarb breakfast, you'll continue to burn primarily fat, including your own body fat, for energy. And breakfast on Atkins doesn't mean eggs every morning! The possibilities range from turkey hash to protein shakes--even French toast, pancakes, muffins, muesli, and granola--all ready to eat in under thirty minutes of active time. Breakfast never tasted so good!
The New Granville Island Market Cookbook
by Carol Jensson Judie GlickVancouver's Granville Island Public Market, established in 1979, is one of Canada's largest and most popular public markets. Featuring over fifty food retailers, day vendors, and crafts, the Public Market is the main draw at Granville Island. Galleries, retail shops, a live theatres, and a hotel, an art school as well as a functioning cement company make Granville Island one of the biggest tourist attractions in a city that is regularly ranked as one of the world's top destinations by Condé Nast Traveler.The New Granville Island Market Cookbook features a bounty of recipes using fresh produce, gourmet meats, wild seafood, artisanal cheeses, and other goods found at this or any public market offering quality, healthful food products. Full-color throughout, the book also includes lively food photos, market snapshots, and profiles of the market's dedicated vendors. Taking off from the original best-selling Granville Island Market Cookbook in 1985, this brand new book comments on changes to food culture since the first edition, and features such market-fresh recipes as barbecued leg of lamb, penne with spot prawns, Niçoise sandwich, orange and pomegranate salad, and roasted figs.This beautiful cookbook offers readers delectable, fresh, and healthy recipes for every month of the year while providing vibrant and engaging portraits of life "at the market."Judie Glick and Carol Jensson were among Granville Island's first merchants, Judie as co-owner of the Fraser Valley Juice and Salad Bar and Carol as owner of the Blue Parrot coffee bar. Carol is now a food stylist for Vancouver's film industry, while Judie (co-author of the original Granville Island Market Cookbook) has been writing about food since 1968.
The New Old Bar
by Dan Smith Steve McdonaghThe New Old Bar is a collection of 200 great classic cocktail recipes that takes the fear out of entertaining and demystifies the party-throwing experience. Much more than an assortment of vintage cocktails (plus 25 terrific small dishes to enjoy while you drink them), The New Old Bar is a how-to manual on bringing mid-century cocktail culture to your home bar.Authors Steve McDonagh and Dan Smith comprise the Chicago restaurant and catering duo known as The Hearty Boys, who were the winners of the very first series of The Next Food Network Star. The Hearty Boys have catered events for President Barack Obama, and they have fed notables from Oprah Winfrey to Hillary Clinton.In this fun and beautifully photographed book, McDonagh and Smith tell readers about the proper tools needed for hosting successful cocktail parties, including vital information on bar setup, equipment needs, and proper shaking and blending techniques.The Hearty Boys have charmed the country with their breezy, insouciant take on food and entertaining, and now they bring the same warmth, humor, and easy expertise to the world of classic cocktails. Drink up!
The New Rules of Lifting for Life
by Alwyn Cosgrove Lou SchulerA customizable fitness program created for middle aged adults who want to lose weight, revitalize energy, and build habits for increased longevity. Today's exercising adults are caught in a bind: Those who take it seriously and work out aggressively can end up with chronic aches and injuries because they don't know how to adjust their programs as they get older. And those who take it easy may end up with overfed, underdeveloped, injury-prone bodies. Lou Schuler and Alwyn Cosgrove, fitness experts and authors of The New Rules of Lifting series, know all too well that these readers need a program of their own. That's because they are just like these readers. So they set out to create a new template for exercise, one that delivers real results but is flexible enough to accommodate individual limitations. The New Rules of Lifting for Life offers a six-month plan that integrates total-body strength, endurance, mobility, balance, coordination, and athleticism. The workouts are challenging and, in conjunction with the suggested diet modifications, will help readers change the way their bodies look, feel, and perform. And not just temporarily-- The New Rules of Lifting for Life will allow you to enjoy productive and pain-free workouts for many years to come.
Nigellissima: Easy Italian-Inspired Recipes
by Nigella LawsonNigella, who studied Italian at Oxford, indulges her personal passion for Italy, where she lived, worked and cooked when she was in her 20s, before she was a busy TV star, wife and mother. Nigellissima inspires readers to bring the spirit of Italy into the kitchen--without needing to source inaccessible ingredients or totally restock the pantry--with her quick, easy recipes and simple techniques that elevate everyday eating into no-fuss feasts. Nigellissima shows readers how a weeknight dish can be a faithful interpretation of traditional Italian fare without involving numerous steps or ingredients. For example, a lemon, some oil, crushed red pepper flakes and dried oregano can add fire and life to a number of dishes. Or if a recipe calls for the juice of a lemon, use the zest, too, as that's where all its force and fragrance lies. Here are recipes like Italian Roast Chicken with Peppers and Olives; Shortcut Sausage Meatballs; Spaghetti with Tuna, Lemon and Arugula; and Nutella Cheesecake--all that can be rustled up pronto!
No Happy Cows: Dispatches from the Frontlines of the Food Revolution
by John RobbinsPioneering food activist and bestselling author John Robbins (Diet for a New America, The Food Revolution) is back with a wide-ranging collection of essays on the state of food politics today. Here John has gathered and updated his most-talked-about Huffington Post blog posts and mixed them together with some brand new writing on our food future. As ever, John's wise, clear voice cuts right through all the noise with its incisive commentary about what we should (and shouldn't) eat and why.
No Need to Knead: Handmade Artisan Breads in 90 Minutes
by Suzanne DunawayA James Beard Award nominee: &“This year&’s best bread book . . . produces fantastic results! . . . It should be a mandatory purchase for its pizza dough alone&” (Salon). Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast, salt—and passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico, and pizza as well as breads from around the world such as baguette, sourdough flapjacks, blini, muffins, corn bread, brioche, African Spiced bread, kulich, and kolaches. In addition many of the basic bread doughs are fat-free, sugar-free, and dairy-free making then perfect for people on strict dietary or allergy regimes. There are also dozens of recipes for dishes you can make with bread: soufflés, soups, salads, and even desserts such as chocolate bread pudding. Plus, fun recipes to make with children. Suzanne Dunaway was the owner and head baker of Buona Forchetta Handmade Breads in Los Angeles, hailed as one of the seven best bakeries in the world by W Magazine. Gourmet called her breads &“addictive.&” &“If kneading makes you need a sit down and need a rest, then this book will encourage you back into the kitchen. A great bread making class for all of us lazy bread makers.&” —Foodepedia &“Fabulous.&” —The Telegraph
North African Cookery
by Arto der HaroutunianMore than 300 recipes from Tunisia, Morocco, and more: &“A tour of North Africa for the traveler, the chef, the shopper and the taste buds.&” —Glasgow Herald Arto der Haroutunian takes adventurous cooks on a tour of Morocco, Algeria, Tunisia, and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using such classic ingredients as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and &“gazelle horns&” filled with almonds, sugar and orange blossom water, provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region, due in large part to the popularity of the chili paste harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco&’s great forte is its tagines and sauces—with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. From simple street fare to elaborate banquet food, this collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients, and the comforting, elemental flavors of various spices and seasonings.
Norwegian Cakes and Cookies: Scandinavian Sweets Made Simple
by Sverre SaetreNorway's most acclaimed pastry chef, Sverre Sætre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate confections, and cookies. <P><P>Sætre's desserts are anchored in Norwegian tradition, such as Fyrstekake (layers of rich butter pastry with a marzipan filling), Kokosboller (chocolate-coconut truffles), and Tilslørte bondepiker (sweet fruit compote with whipped cream), but his creative twists make each sweet dish original.Sætre applies his years of professional expertise and his personal creative flair to this culinary collection, using wonderful ingredients in exciting ways to create new and delicious flavors. From sweet and simple fruit-based confections to more complex pastries and chocolates, Norwegian desserts have never been so exciting.Each of the fifty recipes is accompanied by the luscious photography of Christian Brun, and Sætre also includes a chapter on essential basics such as pie and tart crusts, vanilla custard, and dark chocolate glaze, with useful tips for beginning and expert bakers alike.
Not-So-Humble Pies
by Kelly JaggersIt's pie-all grown up! Pomegranate. Fresh figs. Sea salt. Forget apples and blueberries. Today's trendy ingredients are unique, modern, and indulgent-and now you can find them in the pie plate in your kitchen! With more than 100 sweet and savory pie recipes-and extra recipes for crusts and toppings-Not-So-Humble Pies uses these fresh flavors to turn a simple dessert into something deliciously sophisticated. And these dressed-up pies look as good as they taste, so get ready to serve up a slice of the following: Blood Orange Curd Pie Cardamom and Saffron Chiffon Pie Apple, Brie, and Bacon Tart Chocolate Acai Chiffon Pie Pear Gorgonzola Tart With these mouthwatering recipes-and impressive ingredients-it's as easy as pie to turn modest standbys into not-so-humble standouts.
Not-So-Humble Pies: An iconic dessert, all dressed up
by Kelly JaggersIt's pie--all grown up!Pomegranate. Fresh figs. Sea salt.Forget apples and blueberries. Today's trendy ingredients are unique, modern, and indulgent--and now you can find them in the pie plate in your kitchen! With more than 100 sweet and savory pie recipes--and extra recipes for crusts and toppings--Not-So-Humble Pies uses these fresh flavors to turn a simple dessert into something deliciously sophisticated. And these dressed-up pies look as good as they taste, so get ready to serve up a slice of the following:Blood Orange Curd PieCardamom and Saffron Chiffon PieApple, Brie, and Bacon TartChocolate Acai Chiffon PiePear Gorgonzola TartWith these mouthwatering recipes--and impressive ingredients--it's as easy as pie to turn modest standbys into not-so-humble standouts.As featured on RecipeGirl!