Other books that might interest you

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  Pure & Simple - A Natural Food...

  Pascale Naessens

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  Discover how natural, unprocessed foods can help you live a happier, healthier, and slimmer life with this book featuring over sixty recipes. 
   
  In Pure and Simple, Pascale Naessens shares her method for staying happy, healthy, and slim, with more than sixty recipes. She recommends a lifestyle that embraces only natural, unprocessed foods, but she is not advocating for a diet dominated by restrictions. Instead she celebrates delicious meals, pleasure, and health. Her approach has only one rule—no carbohydrates with protein. So, you can eat anything you want, but not together. She works with a basic series of food combinations: meat or fish + vegetables; carbohydrates + vegetables; or dairy + vegetables. And her mouthwatering recipes for appetizers, mains, and desserts make adopting this eating style entirely uncomplicated. You don’t need to count calories or restrict portion sizes. If you are overweight, you will lose the extra pounds. You will cook delicious food simply and easily. You can drink wine. You will be satisfied. And you will enjoy your food with relish. 
   
  “Forget calories, focus on food quality, and let your body do the rest! Pascale Naessens shows how to put this prescription into practice with delicious recipes in her beautiful book Pure & Simple,” —David S. Ludwig, MD, PhD, author of Always Hungry?

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  Carb Cycling Weight Loss

  J. Steele

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  What Is Carb Cycling? 
  Carbohydrates, sometimes called carbs, are an ongoing hot topic now. Some nutritional experts are starting to associate them with problems such as inflammation, diabetes and obesity. However, others continue to insist that they are an essential part of our daily diet. 
  So, are all carbohydrates bad for you? And how much carbohydrate should you eat every day? This is where carb-cycling can help. 
  Carbohydrates, along with fat and protein, make up the three macronutrients. When your body digests carbohydrates, they’re broken down into glucose – your brain and body’s preferred form of fuel. When glucose gets into the bloodstream, the pancreas is triggered to produce a hormone called insulin. This transports glucose from the bloodstream into the cell. Here, it is turned into energy, stored in the fat cells or stored as glycogen.

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  4 Ingredients: Chocolate Cakes &...

  Kim McCosker

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  This beautiful, full-color collection of delicious and adorable treats is perfect for stress-free, low-budget, impressive entertaining—a fantastic addition to the internationally bestselling 4 Ingredients series.The internationally bestselling author of the sensational 4 Ingredients series is back with super easy sweets and treats that look and taste like four-star creations, all using 1-2-3 . . . 4 ingredients! Wish you could prepare lavish, mouthwatering desserts and small bites with little money and time, but don’t know where to start? This lively, resourceful, fully illustrated cookbook is your answer. You’ll wow your friends and family with these fabulous low-budget, stress-free recipes, and fun little delicacies like: Brie & Quince Tarts Choc Mint Leaves Iced Bailey’s Latte Butterscotch Pumpkin PieIn these pages, Kim McCosker shares eighty recipes and clever tips for scrumptious, homemade treats— both sweet and savory. You’ll also learn simple methods for baking with chocolate and getting the results you want.The ideal gift for Mother’s Day, birthdays, or bridal and baby showers, this cookbook yields only the best—easy, delicious, and affordable treats, all with four ingredients or less!

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  The Complete 15-Minute Gourmet

  Paulette Mitchell

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  Easily cook up an assortment of creative gourmet recipes, including soups, salads, sandwiches, and entrees, in just fifteen minutes. 
   
  For more than twenty years, Paulette Mitchell has been creating gourmet dishes that can be prepared in fifteen minutes or less. Her speedy meals are sophisticated enough to please the palates of savvy gourmets, yet simple enough that a novice can prepare them. 
   
  In The Complete 15-Minute Gourmet, Paulette shares recipes you could be feasting on in just fifteen minutes such as:Soba Noodle and Steak SaladHoney-Mustard Chicken with Papaya-Pineapple SalsaGreek Snapper with Feta CheeseRavioli with Hazelnut and Sage PestoCreole Shrimp with Asiago-Topped Polenta 
   
  Whether you crave cuisine with an international flair or want a new spin on a traditional favorite, The Complete 15-Minute Gourmet has recipes that yield extraordinary results with minimal time and effort. You’ll be amazed by what you can create in just fifteen minutes or less. 
   
  Praise for The Complete 15 Minute Gourmet 
   
  “Once again, my good friend Paulette shows us how delicious, good-for-you-food doesn’t have to take all day.” —Chef Emeril Lagasse 
   
  “Paulette Mitchell has answered the cries of busy cooks everywhere in this collection of deliciously quick and straightforward recipes. A true pleasure to read and cook from!” —Ann Willan, author of The Country Cooking of France

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  Cape Cod Nights - Historic Bars...

  Christopher Setterlund

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  A guide to the historic places, music and drinks that contribute to the charm of Cape Cod’s nightlife. The Cape has been home to hundreds of popular nightclubs and watering holes over the past hundred years, featuring such timeless drinks as the Cape Codder and the Sea Breeze. From orchestras to digital playlists, the clubs have evolved with the times. While many famous locales, such as Johnny Yee’s and the Compass Lounge, have been shuttered, other classics like the Beachcomber, the Atlantic House and the Melody Tent remain, serving up a unique blend of entertainment and spirits for tourists and locals alike. Join local author Christopher Setterlund as he takes a look back at some of the places, music and drinks that have made Cape Cod nightlife sparkle.

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  The Hoosier Mama Book of Pie -...

  Paula Haney

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  Making a delicious pie has never been easier with this extensive cookbook from the popular Chicago bakery. When Paula Haney first opened the Hoosier Mama Pie Company on March 14, 2009 (Pi day, appropriately enough), she worried whether her new business could survive by specializing in just one thing. But with a line around the block, Paula realized she had a more immediate problem: had she made enough pie? The shop closed early that day, but it has been churning out plenty of the Chicago’s most delectable pies ever since. Specializing in hand-made, artisanal pies that only use locally sourced and in-season ingredients, Hoosier Mama Pie Company has become a local favorite and a national destination gaining praise from Bon Appetit, the Food Network, and Food & Wine as one of the top pie shops in the country. Now, The Hoosier Mama Book of Pie delivers all the sumptuous secrets of buttery crusts, fruity fillings, creams and custards, chess pies, over-the-top pies, and even the stout and hearty savory pie. The practically oriented, easy-going, and accessible style of this book will help bakers both new and old make the perfect pie for every occasion. On top of all of this, The Hoosier Mama Book of Pie also includes tips on technique, fascinating historical anecdotes, and an emphasis on special seasonal recipes, as well as quiches, hand pies, and scones. This beautifully photographed and designed book has the classic retro feel of the mid-20th century golden age of pie, and all the warmth and personality of the Hoosier Mama Pie Co.’s cozy Chicago storefront. The focus on using local produce and employing the farm-to-table philosophy gives the book a contemporary twist, helping home bakers make the freshest, most delicious pies imaginable. Now readers can take a little piece of the Hoosier Mama Pie Company anywhere they go.Praise for the Hoosier Mama Book of Pie “Paula Haney . . . just put out a massive cookbook with her recipes . . . and it’s something very special. The almost-400-page tome details Hoosier Mama’s opening and development, as well as Haney’s recipes for everything from crust to biscuits to custard fillings. The photos make everything look delicious and, to the above-average baker, everything seems relatively easy to execute.” —Marah Eakin, The AV Club “Everything you could possibly want to know about proper pie making is covered . . .  No facet of the process is too humble for discussion; the merits of salt in the crust is given as much thought as the best way to combine butter and flour. If you’ve ever wanted to learn the right way to crimp a pie, or how to make lattice work actually work, this is the book for you.” —Serious Eats, naming Hoosier Mama a top dessert cookbook of 2013

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