Other books that might interest you

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  The 150 Healthiest 15-Minute...

  Jonny Bowden, Jeannette Bessinger

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  Discover how you can put a delicious, healthy, and satisfying dinner on the table in only fifteen minutes. 
   
  Acclaimed nutritionist Jonny Bowden, Ph.D., C.N.S., and personal chef and nutrition educator Jeannette Bessinger, C.H.H.C, have created more than 150 nutritious recipes that can be made in minutes. They will turn out so great tasting you’ll never need to toil in the kitchen for hours again. Chef Jeannette offers suggestions for fast, tasty, and healthy side dishes to complete your meal, as well as quick variations and substitutions that infuse these recipes with variety, while Dr. Jonny explains how they made these easy recipes healthy. 
   
  Savor the Grilled Cayenne Honey Drumsticks and Citrus Jicama Salad, Ten-Minute Flounder with Lemon-Basil Butter and Almonds, and Gorgonzola Beef with Spinach, Pears, and Walnuts. Enjoy the sublime Camembert Quesadilla with Melon Salsa or the Dark Chocolate Ricotta Dream with Strawberries. The recipes in this book will please every palate, from meat lovers to vegans, and can be made by both beginner and veteran home cooks. 
   
  The healthiest meals are only minutes away! 
   
  Praise for The 150 Healthiest 15-Minute Recipes On Earth 
   
  “Dr. Bowden teaches you how pleasure and health can naturally go hand in hand—even with today’s frantic pace of life. Fantastic!” —Jacob Teitelbaum, M.D., author of the best-selling From Fatigued to Fantastic! and Beat Sugar Addiction Now!, and author of the popular free iPhone® app “Cures A–Z” 
   
  “The 150 Healthiest 15-Minute Recipes On Earth had me salivating from the start with the scrumptious recipe descriptions, beautiful pictures, and culinary commentary. A gem of a book and a collector’s piece for all of Dr. Jonny’s fans!” —Ann Louise Gittleman, Ph.D., C.N.S., Times–bestselling author of The Fat Flush Plan and Zapped 
   
  “Board-certified nutritionist Bowden and nutrition educator and personal whole foods chef Bessinger (coauthors, The Healthiest Meals on Earth) have chosen recipes based on nutrient density (greatest nutrition for the dollar), glycemic load (low in sugar or processed carbs), and fiber. Busy families will appreciate such recipes as Speedy and Spicy Curried Apricot Chicken Salad, Fortified Fish Soup with Sweet Onion, and Healthy Jalapeño Cornbread Chili. Nutritional information for each recipe lists calories, fat, protein, and fiber. Recommended for health-conscious cooks short on time.” —Library Journal

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  Weight Loss Daily Affirmations:...

  The Motivation Club

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  With this audiobook, you will accede to hours and hours of positive affirmations about Weight-Loss, that you can listen and repeat anywhere and anytime!Thanks to the advancement of neuroplasticity, it has been demonstrated that our brains are constantly molded by our thoughts as well as by our everyday activities. It is possible, in fact, to enter into the subconscious mind following the principle of repetition. The conscious mind is not directly connected with the subconscious mind, but it can be indirectly influenced by our thoughts and emotions.Here, a quick example of few affirmations to give you a good idea of what to expect in this audiobook:•	I enjoy the unique and natural flavors and textures of natural, fresh food.•	I make thoughtful eating decisions.•	Eating healthy is pleasurable and rewarding.•	I stay active to burn more calories than I eat.•	My appetite and hunger no longer have dominion over me.•	By feeding my body well, I protect it from many bad health conditions.•	Looking after myself and losing weight is an act of self love.This kind of affirmation is the right tool you need for influencing the subconscious mind and reaching your goals without any excuse. It is fundamental to see and feel these words as if you already are or have what you truly desire.If you want to access thousands of powerful affirmations and reprogram your subconscious mind, then you should start listening to this audiobook today!

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  Kaffeehaus - Exquisite Desserts...

  Rick Rodgers

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  “Celebrates the sweet excesses of the Austro-Hungarian Empire . . . Sachertorte, Apfelstrudel and Croissants are among the creations Rodgers demystifies.” —Publishers WeeklyTake a tour of the legendary cafés of Vienna, Budapest, and Prague where a rich tradition of masterful desserts and coffee lives on. For centuries, artists and philosophers have gathered around coffeehouse tables to complement their lively conversations with exquisite desserts. Modern cafés of this region remain loyal to this pastry tradition; though the décor has changed, it is still strudel—not lemongrass sorbet—that is served on the menu.In Kaffeehaus, Rick Rodgers celebrates 300 years of tradition with over 150 of the best classic Austro-Hungarian pastries. Using his celebrated skill as a teacher to present the recipes to bakers of all levels, Rodgers expertly shows how to create these glorious treats at home. Included are the explanations of the different kinds of batter, dough, and icing that form the foundation of this baking tradition, in addition to the many beverages—coffee or otherwise—that pair perfectly with the desserts.This revised second edition features new charts for ingredient weights and measures in addition to updated content and resource lists. One of the few books on authentic Austro-Hungarian baking written in English with recipes for American kitchens and their ingredients. Kaffeehaus beautifully captures the taste and elegance of these cafés, commemorating their culture, history, and the delectable legacy of their desserts.“Because the featured desserts (e.g., Apfelstrudel and Sachertorte) are steeped in tradition, this is as much a fascinating culinary history as it is a recipe collection.” —Library Journal

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  British Food - An Extraordinary...

  Colin Spencer

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  A masterful and witty account of Britain’s culinary heritage.   This a revised and updated edition of an award-winning book, recognized as the authoritative work on the subject of British food. It is a breathtaking attempt to trace the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day.   There has been a recent wave of interest in food culture and history and Colin Spencer’s masterful, readable account of Britain’s culinary history is a celebrated contribution to the genre. There has never been such an exciting, broad-scoped history of the food of these islands. It should remind us all of our rich past and the gastronomic importance of British cuisine.   “A breathtakingly comprehensive, wide-ranging and fascinating food history.” —Daily Mail  

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  Miss Leslie's New Cookery Book

  Eliza Leslie

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  This nineteenth-century American cookbook is a comprehensive guide to traditional American cooking by one of the era’s more prolific food writers. 
   
  Originally published in 1857, Miss Leslie’s New Cookery Book set a new standard in American cookbook publishing. This comprehensive recipe collection of over 650 pages with 1,000 recipes contains dishes ranging from American fried chicken and southern veal stew to continental favorites like Italian pork and West Indian fried bananas. Every recipe was tested by the author, and all were original to the book. Leslie was a marvelous food writer whose strongly stated opinions about cooking techniques and ingredients provided sensible advice to American cooks who had long suffered from the poor directions in continental cookbooks and from the differences in European kitchens and utensils. Her publisher proclaimed this “the most complete Cook Book in the world.”  
   
  This edition of Miss Leslie’s New Cookery Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.

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  Memories of Philippine Kitchens

  Amy Besa

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  From the chefs of a popular NYC restaurant, a cookbook celebrating Filipino cuisine’s origins and international influences—includes photos.   In the newly revised and updated Memories of Philippine Kitchens, Amy Besa, and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at the cuisine and culture of the Philippines. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.

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