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  If It Makes You Healthy - More...

  Mary Goodbody, Sheryl Crow,...

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  “More personal and more enlightening than the typical celebrity cookbook . . . a refreshing addition to an increasingly crowded field.” —Publishers Weekly 
   
  Rock star. Activist. Mother of two. How does Sheryl Crow have time to keep so healthy and fit? Sheryl knows how to eat right and deliciously thanks to personal chef Chuck White, affectionately known as “Chef Chuck.” The duo met while Sheryl was battling breast cancer, which for her was a wake-up call to eat better. Since then, Chuck has taught Sheryl how to do just that by cooking foods that are seasonal, locally grown, and vitamin-rich to keep her on top of her game and always ready to perform. 
   
  Rock-and-roll flavored throughout, If It Makes You Healthy has a full menu of approximately 125 recipes grouped seasonally, which reflects Sheryl’s busy schedule: Summer months offer tomatoes and corn, and summer also puts Sheryl on the road. Fall and winter brings apples and winter squash, when Sheryl is at home and in the studio. From the big entertaining menus that are prepared for her crew while touring (Mojito braised pork) to small home-cooked meals for Sheryl and her children (basil and apple marinated chicken)—all lushly photographed by Victoria Pearson—this book is filled with easy and flavorful recipes anyone can make. Along the way, Sheryl opens up about touring and home life with stories about her childhood, her early years as a backup singer, and her eventual stardom. 
   
  “Brimming with easy, nourishing recipes, food tips and personal anecdotes, Crow’s recipe book should garner new appreciation from fans, foodies and cancer survivors.” —Kirkus Reviews

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  World War II Recipes

  S Cohen

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  2019 WWII recipe cookbook, following in the footsteps of British civilians during a time of food rationing.Each recipe is easy to follow with colour picture and step by step instruction

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  Keto Meal Prep 2019: A Step by...

  Stefano Villa

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  Are you looking for new ketogenic diet recipes?Are you hoping to free up more of your week?Are you interested in what meal prepping can offer you? 
  'Keto,' from the word ketosis, is made from Ketones, the term for the body's energy molecules. This is a second source of energy for the body that is utilized when glucose (blood sugar) is insufficient to meet the body's needs. Ketones are generated when the number of carbohydrates (the major source of glucose) consumed is very little, in combination to a limited amount of protein (additional protein is converted into glucose.) Under these conditions, the liver converts fat to ketones which are then transported into the bloodstream. The body cells use this as a source of energy, like glucose. They can also be utilized by the brain. This is essential, as the brain cannot get its energy directly from fat, and it is a rapid energy-consuming organ. 'Keto,' from the word ketosis, is made from Ketones, the term for the body's energy molecules. This is a second source of energy for the body that is utilized when glucose (blood sugar) is insufficient to meet the body's needs. Ketones are generated when the number of carbohydrates (the major source of glucose) consumed is very little, in combination to a limited amount of protein (additional protein is converted into glucose.) Under these conditions, the liver converts fat to ketones which are then transported into the bloodstream.Here's a sneak preview of what's inside of this book: 
  ✓what's keto and how to get started 
  ✓a 28 meal plan 
  ✓tons of ketogenic recipes 
  ✓tips and tricks of a ketogenic lifetsyle 
  ✓a FAQ 
  ✓and much much more!!!Grab your copy today!

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  Asian Ketogenic Diet Cookbook -...

  Jane C Oragui

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  The traditional Asian ketogenic diet is made by cooking with fresh vegetables rather than by using store-bought sauces or emulsified powders. It's low in carbohydrate and has a very low glycemic index. The traditional diet encourages the consumption of a moderate amount of meat, fish or shellfish. There is also an abundance of healthy fresh fruit, although there are also many regional variations.

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  The Island Poké Cookbook

  James Gould-Porter

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  The Hawaiian people have a laid-back love of life, and Island Poké's restaurants are committed to sharing this ethos and the authentic flavours from these shores in over 65 recipes.
  Poké (pronounced Po-Keh) means to 'slice' or 'dice' in Hawaiian but it has evolved to become the Hawaiian staple of sliced raw fish served on rice with many condiments and toppings. Fusing the joy of real Hawaiian food, which is a delicious fusion of many cuisines including Polynesian, Japanese, Chinese, South American, Pacific Rim and even Portuguese influences. The book includes recipes for popular poké dishes sold in the Island Poké restaurant such as classic Spicy Ahi and Golden Beetroot with Chilli Lime Shoyu. There are multicultural Pacific Rim inspired dishes such as Sea Bass Crudo, Teriyaki Salmon Chirashi and Baja Poke Tostadas. Famous Luau feasting recipes include Pacific Chowder and Huli Huli Chicken. Finally, a chapter showcasing tropical brunches and bakes includes Açaí Bowls and Courgette and Pecan Loaf. First Published in 2018, this is a new edition.

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  House of Plenty - The Rise Fall...

  Carol Dawson, Carol Johnston

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  The epic story of the rise, fall, and redemption of an iconic American restaurant, one of only five in the Fortune 500.Scarred by the deaths of his mother and sisters and the failure of his father’s business, a young man dreamed of making enough money to retire early and retreat into the secure world that his childhood tragedies had torn from him. But Harry Luby refused to be a robber baron. Turning totally against the tide of avaricious capitalism, he determined to make a fortune by doing good. Starting with that unlikely, even naive, ambition in 1911, Harry Luby founded a cafeteria empire that by the 1980s had revenues second only to McDonald’s. So successfully did Luby and his heirs satisfy the tastes of America that Luby’s became the country’s largest cafeteria chain, creating more millionaires per capita among its employees than any other corporation of its size. Even more surprising, the company stayed true to Harry Luby’s vision for eight decades, making money by treating its customers and employees exceptionally well.Written with the sweep and drama of a novel, House of Plenty tells the engrossing story of Luby’s founding and phenomenal growth, its long run as America's favorite family restaurant during the post-World War II decades, its financial failure during the greed-driven 1990s when non-family leadership jettisoned the company’s proven business model, and its recent struggle back to solvency. Carol Dawson and Carol Johnston draw on insider stories and company records to recapture the forces that propelled the company to its greatest heights, including its unprecedented practices of allowing store managers to keep 40 percent of net profits and issuing stock to all employees, which allowed thousands of Luby’s workers to achieve the American dream of honestly earned prosperity. The authors also plumb the depths of the Luby’s drama, including a hushed-up theft that split the family for decades; the 1991 mass shooting at the Killeen Luby’s, which splattered the company’s good name across headlines nationwide; and the rapacious over-expansion that more than doubled the company’s size in nine years (1987-1996), pushed it into bankruptcy, and drove president and CEO John Edward Curtis Jr. to violent suicide.Disproving F. Scott Fitzgerald’s adage that “there are no second acts in American lives,” House of Plenty tells the epic story of an iconic American institution that has risen, fallen, and found redemption—with no curtain call in sight.“Intrigue, mystery, and strategy—all in a historical profile of Luby’s Cafeterias. This is a book about an institution we all knew as home—never thinking that the foundation was a business plan destined to work for fifty years. What went wrong? Read on! A “must” for business schools everywhere, and a fun read for everyone.”—Jon Brumley, Forbes Entrepreneur of the Year, cofounder and chairman of the Board of Encore Acquisitions Company

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