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  Reverse Diabetes: The Essential...

  Zara Hughes

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  Reverse Diabetes: The Essential Guide to Understanding Type 2 Diabetes, Learn How to Get Diagnosed and How to Manage and Control Your DiabetesType 2 diabetes is the most common form of diabetes. Of the more than 30 million Americans with diabetes, 90% have type 2 diabetes, while the remainder has type 1, or insulin-dependent diabetes. Type 2 diabetes occurs when the body doesn’t handle insulin well or cells stop responding to it, causing blood sugar levels to become too high. Over time, if it isn’t treated, high blood sugar causes serious damage throughout the body, resulting in vision problems, skin infections, and an increased risk of heart disease and stroke.This audiobook will teach you everything you need to know about diabetes and how you can manage it. You will learn the risk factors and how to know if you have diabetes. You will also discover the right kinds of diet to follow plus treatments available.This audiobook will discuss the following topics:- Who Gets Type 2 Diabetes?- How Diabetes Is Diagnosed- How to Control Diabetes- Diabetes Complications to Watch Out For- And many more!Type 2 diabetes is a serious illness that can be fatal. However, it can be managed with medication and lifestyle changes. If you want to learn more, scroll up and click “add to cart” now!

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  Sheet Pan Cooking - 65 Easy...

  Good Housekeeping, Susan...

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  From the test kitchens of American’s iconic lifestyle magazine, fuss-free, oven--roasted one-pan meals for quick and easy clean up—includes photos.   Delicious meals, quickly and easily . . . and made with just one pan for fast cleanup! Weeknight dinner has just become wonderfully easy! With these scrumptious triple-tested recipes, all you need is one sheet pan to cook foolproof, tasty, and healthy meals. There’s something to satisfy everyone in the crowd: enjoy delectable Light Chicken Parm, Fish ‘n’ Chips, Pepper-Crusted Steak with Roasted Veggies, BBQ Chickpea and Cauliflower Flatbreads with Avocado Mash, and, for a yummy finish, Pumpkin Slab Pie. Along with the recipes, there’s advice on how to care for your sheet pan and a variety of surefire cooking methods for delicious perfection every time.   

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  The New Filipino Kitchen -...

  Rowena Dumlao-Giardina

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  “An engrossing, page-turner of a cookbook. If you can even call it a cookbook—it’s more of a short story collection with delicious, addictive recipes.” —Brian McGinn, Emmy-nominated director and executive producer, Chef’s Table 
   
  Named a top cookbook of 2018 by the San Francisco Chronicle and Epicurious 
   
  You may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. There’s a lot of speculation about why Filipino food hasn’t taken off the way other Asian cuisines have, but one thing’s for sure: there’s something for everyone here. 
   
  The New Filipino Kitchen collects thirty recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from White House executive chef Cristeta Comerford, silver Bocuse d’Or winner Christian André Pettersen, five-time Palanca Award winner and poet Francis Macansantos, and the “Food Buddha” Rodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture. 
   
  “Contributors’ entrancing essays about work, life, and love of their heritage are not to be missed . . . A gentle, inspiring, and exciting introduction to a savory world still new to many U.S. readers.” —Booklist, starred review 
   
  “Engrossing stories and delicious recipes.” —Foodista 
   
  “A wonderful multilayered answer to the question ‘What is Filipino food?’ and an invitation to everyone to get cooking.” —Naomi Duguid, author of James Beard Award–winning Taste of Persia

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  The Search for God and Guinness...

  Stephen Mansfield

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  The history of Guinness, one of the world's most famous brands, reveals the noble heights and generosity of a great family and an innovative business.It began in Ireland in the mid 1700s. The water in Ireland, indeed throughout Europe, was famously undrinkable, and the gin and whiskey that took its place devastated civil society. It was a disease-ridden, starvation-plagued, alcoholic age, and Christians like Arthur Guinness—as well as monks and even evangelical churches—brewed beer that provided a healthier alternative to the poisonous waters and liquors of the times. This is where the Guinness tale began.Now, 250 years and over 150 countries later, Guinness is a global brand, one of the most consumed beverages in the world. The tale that unfolds during those two and a half centuries has power to thrill audiences today: the generational drama, business adventure, industrial and social reforms, deep-felt faith, and the noble beer itself.

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  The I Hate Tofu Cookbook - 35...

  Tucker Shaw

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  From the executive editor at America’s Test Kitchen, thirty-five healthy, appetizing recipes that will turn you into a tofu lover.   
   
  People hate tofu. And it's hard to argue with tofu hatred, at least at first glance. It's ugly, it's spongy, and it doesn't really look like food—you might ask, "What's the point?" 
   
  The point is that it's a clean, healthful, powerful, plant-based protein that provides all kinds of nutrients without a lot of calories or carbohydrates and pretty much no cholesterol. In other words, it's kind of a perfect food. And The I Hate Tofu Cookbook proves this. With thirty-five delicious and satisfying recipes—from Sweet-and-Spicy Tofu Nuggets and Tofu Caesar Salad to Tofu Sloppy Joes, Grilled Tofu Kebabs, and Chocolate Pudding Pops—you will come to love it. We promise. 
   
  Tucker Shaw is executive editor at America’s Test Kitchen. A former arts editor and restaurant critic at the Denver Post, Shaw covered entertainment, style, culture, books, food, and more. His previous books include Gentlemen, Start Your Ovens and Everything I Ate. 

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  Vegan Tacos - Authentic &...

  Jason Wyrick

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  Plant-based homemade tacos (and more) from the New York Times–bestselling author of Vegan Mexico, with plenty of pro tips and photos. Celebrated chef Jason Wyrick showcases exciting Mexican flavors and textures with recipes for traditional and creative tacos—including your own homemade tortillas, salsas, and condiments. You’ll make tacos de asador, tacos cazuela, tacos dorados, and many more based on recipes gathered from across Mexico—and learn how to make them using plant-based ingredients. The long-time publisher of the Vegan Culinary Experience (now TheVeganTaste.com) points the way to making your own taco components from scratch, while also providing quick options with store-bought ingredients. In your own home taquería, make such tantalizing recipes as: Tacos Mole with Seared Zucchini, Wilted Chard, and PepitasTacos with Pintos Borrachos and Vegan Queso FrescoTacos Dorados with Plantains, Black Beans, and Roasted GarlicBaja Tacos with Lobster MushroomsBreakfast Tacos with Rajas, Mojo Scramble, and PintosCinnamon Tortilla Tacos with Spicy Cajeta Apples, Pecans, and Agave Crema Also featured are sections on taco culture and history; essential ingredients; helpful shortcuts; beverage recipes such as Mango Lime Agua Fresca, Sweet Tamarind Tea, and Desert Sage Spritzer; desserts and sides; and how to host a taquiza (taco party).

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