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Michael Symon's 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners
by Michael Symon Douglas TrattnerCohost of The Chew and Food Network Iron Chef Michael Symon shares 120 superfast easy recipes for busy cooks--perfect for weeknights.With his boisterous laugh and Midwestern charm, Michael Symon has become one of the most beloved cooking personalities on television. For ABC's The Chew, he developed a brilliant, simple formula to help home cooks pull together fresh, from-scratch meals on weeknights: a maximum of five fresh ingredients that cook in five minutes. This cookbook ties into the segment, featuring dazzlingly quick, satisfying dinners that the whole family will love. Michael first teaches readers how to set up their pantries with essentials that make whipping up dinner easy. Then he shares 120 recipes for pastas, skillet dinners, egg dishes, grilled mains, kebabs, foil packets, and sandwiches illustrated in 75 photographs. This is streamlined cooking for busy families and firmly solves the "what's for dinner?" conundrum for home cooks everywhere.
Michigan's Town and Country Inns (Fifth Edition)
by Susan NewhofThe fifth edition of Michigan’s Town & Country Inns is a guide to more than 50 inns, bed-and-breakfast homes, and historic lodgings in the Upper and Lower Peninsulas of Michigan. Choose from lighthouses anchored to the rugged shores of Lake Superior, Victorian mansions built by lumber and mining barons, rustic log lodges, and romantic small town hideaways. Meet the innkeepers themselves, who range from retired military officers and corporate heads to artists and poets. You’ll find detailed descriptions of the accommodations along with information about rates, suitability for children, and policies on smoking and pets. Get a sense of the flavor and mood of each and learn about fun things to do in the surrounding areas. Numerous photos enhance the descriptions and provide a visitor’s-eye view of some of the most unusual and delightful places to stay in Michigan.
Mighty Spice Express Cookbook
by John Gregory SmithJohn Gregory-Smith's new book is a revelation. Drawing inspiration from Thailand, China, Taiwan, Malaysia, India, Mexico, Turkey, and Morocco, Gregory-Smith has created recipes that are super-quick to prepare and full of savory flavors. Whether you're looking for a Mighty Bite, a Not Quite Lunch, a Midweek Lifesaver, Something Spectacular, or a Naughty but Nice recipe, even the most complicated meal takes less than 45 minutes to make. Try the Taiwanese Beef Noodles, ready in 15 minutes, and made with a mix of spices that don't take long to cook, or his Cinnamon Fig Tarts, which you can make in 25 minutes. Here you'll find exotic flavors and tongue-tingling spices from every corner of the globe--all super fast.With Mighty Spice Express, your spicy dishes don't have to simmer for hours or steep in complicated mixtures. Put away the pestle and mortar. Get all the taste without the sweat.
Milk to Ice Cream (Rookie Read-about Science: How Things Are Made)
by Lisa M. Herrington"How is ice cream made?"Through vivid photos and engaging text, this fun and fact-filled Rookie Read-About Science book answers the question, "How is ice cream made?" Milk to Ice Cream lets kids follow the exciting step-by-step process as milk goes from farm to factory where it becomes a cold, creamy treat.
The Mini-Fast Diet: Burn Fat Faster Than Ever with the Simple Science of Intermittent Fasting
by Peggy Dace Julian WhitakerIn this breakthrough plan by a renowned wellness doctor, one simple lifestyle change can help reverse metabolic syndrome, drop pounds, and lower insulin levels and blood pressure. The magic secret? A clinically proven, research-backed mini-fast that drives the body into an extreme fat-burning state called ketosis. Just skip breakfast, then add a simple exercise program to burn even more fat. After the mini-fast, eat normally for the rest of the day, focusing on proper portions of lean protein, vegetables, and low-fat, low-glycemic carbs. No counting calories—and no hunger. Readers will learn everything they need to follow this expertly designed program, plus: • How to kickstart and stay in ketosis • A 2-week sample meal plan with more than 50 easy, delicious recipes • Advice on safe, effective exercise habits, plus an illustrated guide to the fitness plan • Success stories from people who have changed their lives with the diet • Science on how the program helps fight or prevent diabetes, arthritis, heart disease, and more
The Ministry of Thin: How the Pursuit of Perfection Got Out of Control
by Emma WoolfThe Ministry of Thin takes an unflinching look at how the modern obsession with weight loss, youth, beauty and perfection got out of control. Emma Woolf, author of An Apple a Day, explores how we might all be able to stop hating and start liking our own bodies again. And she dares to ask: if losing weight is the answer, what is the question?
The Ministry of Thin: How the Pursuit of Perfection Got Out of Control
by Emma WoolfThe Ministry of Thin takes an unflinching look at how the modern obsession with weight loss, youth, beauty and perfection got out of control. Emma Woolf, author of An Apple a Day, explores how we might all be able to stop hating and start liking our own bodies again. And she dares to ask: if losing weight is the answer, what is the question?
The Miracle Berry Diet Cookbook
by Homaro CantuEXPERIENCE THE FOOD REVOLUTION! What if you could eliminate the sugar from your favorite comfort foods without sacrificing the flavors you love? What if you could alter the taste of your meals so that even the most wholesome dish was as good as dessert? What if the simple solution to years of frustrating health and dieting woes was a small, mild-tasting fruit? WHAT IF THIS COOKBOOK COULD CHANGE YOUR LIFE? One of the most innovative chefs of our time, Homaro Cantu unveils the amazing properties of the organic, all-natural miracle berry and shares more than 150 carefully tested, scrumptious, and easy-to-follow recipes that can completely transform your diet. HOW DOES IT WORK? The miracle berry temporarily blocks your ability to taste sour flavors and makes even the most bitter of foods mouthwateringly delicious. When used correctly, this extraordinary fruit allows you to replace the sugar and artificial sweeteners in your favorite recipes with low-glycemic foods such as lemons, limes, vinegar, and sour cream. The miracle berry can make anyone's life just a little bit sweeter. The Miracle Berry Diet Cookbook will answer all of your questions, from how this tiny fruit works, to where to get it, and even how to grow it yourself. You'll also learn how to mix "flavor-tripping" cocktails for your friends! The future of food is here! You may never look at another cookbook again! *** TRANSFORM SOUR FOODS INTO EXTRAORDINARY SWEET-TASTING TREATS All-natural and organic, the miracle berry will alter your taste buds and add new depth to bitter, salty, and spicy flavors. It especially turns sour flavors into sweet ones, eliminating the need for adding refined sugar or artificial sweeteners to your foods and beverages. You can lose weight, lower blood sugar levels, and eat healthier with the miracle berry! Here is just a brief list of how the miracle berry can trick your taste buds: * Lemons will taste like lemonade. (Add lemon juice to your coffee instead of sugar!) * Limes will be as sweet as oranges. * Even the most flavorless tomatoes will taste perfectly ripe. * Bananas will have notes of passion fruit or pineapple. * Hot sauce will have layers of pepper flavors--not just heat. * Pineapple will taste like pure candy. MORE THAN 150 DELICIOUS RECIPES!
Miracle of Spices
by Penny StanwayThe Miracle of Spices is a comprehensive guide that offers a wealth of information and ingenious practical tips on the many health, beauty and culinary benefits to be gained from using spices readily available in your local supermarket. The book opens with a short history of spices, their popularity around the world over the millennia and their value to world trade. The first chapter outlines the sources, names, contents, aroma, flavour and culinary uses of the 50 most used spices. The remaining chapters address topics such as the best ways to buy, choose, store and use spices; how to help to prevent and treat common ailments with spices; and how to make use of them in your home. Finally, there's a substantial selection of some of the most delicious spice-containing recipes to inspire and delight.
Miracle of Spices
by Penny StanwayThe Miracle of Spices is a comprehensive guide that offers a wealth of information and ingenious practical tips on the many health, beauty and culinary benefits to be gained from using spices readily available in your local supermarket. The book opens with a short history of spices, their popularity around the world over the millennia and their value to world trade. The first chapter outlines the sources, names, contents, aroma, flavour and culinary uses of the 50 most used spices. The remaining chapters address topics such as the best ways to buy, choose, store and use spices; how to help to prevent and treat common ailments with spices; and how to make use of them in your home. Finally, there's a substantial selection of some of the most delicious spice-containing recipes to inspire and delight.
Miracle of Tea
by Penny StanwayIt's not just about Camomile or Earl Grey - there are so many different teas from around the world waiting to be discovered and experimented with, and which will do wonders for your beauty and your garden. Most imortantly, Stanaway shows that teas are a key component of a healthy diet. The first chapter takes us through different the major tea types and varieties, a kind of Sibley's Guide to Teas. The rest of the book focusees on what we can do with teas, from tips on buying and storing them, to how to make use of them for caring for ourselves and our homes. Finally, there's a selection of the most delicious tea-containing recipes, carefully chosen to inspire and delight.
Miracle of Tea
by Penny StanwayIt's not just about Camomile or Earl Grey - there are so many different teas from around the world waiting to be discovered and experimented with, and which will do wonders for your beauty and your garden. Most imortantly, Stanaway shows that teas are a key component of a healthy diet. The first chapter takes us through different the major tea types and varieties, a kind of Sibley's Guide to Teas. The rest of the book focusees on what we can do with teas, from tips on buying and storing them, to how to make use of them for caring for ourselves and our homes. Finally, there's a selection of the most delicious tea-containing recipes, carefully chosen to inspire and delight.
Mis mejores recetas
by Gordon RamsayEl nuevo libro basado en el programa de Canal Cocina Las mejores recetas de Gordon Ramsay. Una recopilación de más de 120 recetas nuevas y deliciosas llenas de toda la experiencia y el talento de Gordon. Desde desayunos y brunches creativos hasta cenas de diario o con amigos, este es un libro sobre el placer de cocinar y de compartir la mejor comida casera con la familia y los amigos. «Mis reglas son simples: la cocina casera debe ser fácil, debe ser rápida, debe ser deliciosa. Si crees que no eres capaz de preparar una comida sensacional en casa, espera y verás. Voy a demostrarte que por muy ocupado que estés, es posible preparar platos increíbles. Estas recetas son lo único que te hará falta.»Gordon Ramsay
Miss Kay's Duck Commander Kitchen: Faith, Family and Food - Bringing Our Home to Your Table
by Kay RobertsonMiss Kay has been cooking since she was a little girl, and has perfected her skills through years of practice. Since family is so important to the Robertson clan, the stars of the hit TV seriesDuck Dynasty, this cook book is organised around family members and the friends they love. Packed with more than 100 great recipes - from crawfish pie and sausage gumbo to banana pudding and buttery biscuits, many of them illustrated in full colour - this is the perfect introduction to Southern-style cuisine. The recipes will also be accompanied by tales from around the kitchen table and insider stories from the Robertson family, including the favourite meals of all the gang. It builds up to the perfect package for anyone who wants to bring a bit of backwoods country food and drink to their home - a heartwarming, mouthwatering treat.
Miss Kay's Duck Commander Kitchen: Faith, Family, and Food--Bringing Our Home to Your Table
by Chrys Howard Kay RobertsonThe sassy, country-cookin' matriarch of the Robertson clan and star of A&E's Duck Dynasty dishes up her fabulous recipes and stories in this irresistible family cookbook.From fried chicken to fried frog legs, sausage gumbo to crawfish étouffée, and buttery biscuits to red beans and rice, Miss Kay is a master of the back-country, home-cooked meal. She has been cooking ever since she was a little girl and has perfected her skills through years of practice on the Robertson clan. Now she shares her mouth-watering meals, drinks, desserts, and more, and her love shows in every recipe. Since family is of utmost importance to the Robertsons, each section of Miss Kay's Duck Commander Kitchen is organized around different family members and special events, featuring insider stories and colorful dinner table conversations that will keep you laughing. Miss Kay also reveals the favorite recipes of each of the Robertson men--and their wives--as well as the famous meals she cooks for extended family, friends, and church members. In addition to more than 100 recipes, beautiful full-color photos and family pictures make this book a feast for the eyes as well as the taste buds. And true to their faith, you'll find scriptures sprinkled throughout Miss Kay's Duck Commander Kitchen. With a backwoods country flair, the cookbook that Duck Dynasty fans have been waiting for is finally here. And true to her down-home style, Miss Kay doesn't disappoint: "Food is the language, and I know how to speak it!"
Miss Vickie's Real Food Real Fast Pressure Cooker Cookbook
by Vickie SmithAn all-new collection of super-easy, super-tasty recipes from the queen of the pressure cooker and best-selling author of Miss Vickie&’s Big Book of Pressure Cooker RecipesMillions of people every year visit Vickie Smith's MissVickie.com, the number one website for pressure cooker recipes. With more than 1,000 delicious pressure cooker recipes, Miss Vickie's site has something for everyone. Pressure cookers are more popular than ever, and Miss Vickie&’s first book was hugely popular. Now, she's back with this new collection of mouthwatering recipes, more than 200 in all! Focused on affordable meals that are super-simple to prepare, this book serves as a perfect companion to Miss Vickie's Big Book of Pressure Cooker Recipes.Includes 215 pressure cooker recipes that are easy to make and even easier to affordFeatures 28 gorgeous full-color photosAuthor Vickie Smith is the first name in pressure cooker recipes and has a huge following onlineWhether you've just started using your pressure cooker or you've been doing it for years but need new recipes, this is the perfect quick-and-easy pressure cooker book for you.
Mister Dash and the Cupcake Calamity
by Monica KullingMr. Dash may not have a pedigree (he can count five different breeds of dogs as family), but from his furry head to his wagging tail, he is a gentleman. His fine manners make him a perfect companion to Madame Croissant. Their life together is graceful and civilized, what with walks in the park, stamp-collecting, and a passion for flowers.Mr. Dash is also in charge of delivering Madame Croissant's world-famous cupcakes. All is well until Daphne, Madame Croissant's rather lively niece, arrives to turn the cupcake world upside down. Filled with humour, this delectable story will appeal to dog-lovers AND cupcake-lovers the world over.
Los misterios de la taberna Kamogawa (La taberna Kamogawa #Volumen 1)
by Hisashi KashiwaiLa novela más apetitosa que leerás jamás. Una historia deliciosa que combina misterios y cocina y que triunfa en Japón y en todo el mundo Los misterios de la taberna Kamogawa es una de las novelas más apetitosas que vas a leer jamás. Una historia llena de ternura sobre una pareja de detectives formada por el padre y la hija del Kamogawa Shokudo, un restaurante escondido en Kioto, que siempre está lleno. El éxito entre la clientela radica en que este dúo singular se ha especializado en preparar exactamente el plato que el público anhela y recuerda de su pasado y no es capaz de reproducir o encontrar. Y lo hacen investigando la historia de la persona en cuestión. Kamogawa Koishi y su padre Nagare, antiguo detective, escuchan las confidencias de sus comensales, que anhelan revivir un momento mágico, y recrean los platos cocinados por sus seres queridos, en una novela deliciosa en todos los sentidos.
The Model Bakery Cookbook
by Frankie Frankeny Sarah Mitchell Hansen Karen Mitchell Rick RodgersThis definitive baking guide is the much-anticipated cookbook from the Model Bakery, a mother-daughter-run baking destination with a huge local following that's been wowing the Wine Country for years. And this book of sensational artisan baked goods makes clear why there are lines out the door! Featuring 75 recipes and 60 photos, it's as luscious to look at as their most-requested breads, classic desserts, and fresh pastries--all arrayed here--are to eat. Pain au Levain, Sticky Buns, Peach Streusel Pie, Ginger Molasses Cookies, and many more glorious recipes make this a mouthwatering read and a reference gem for lovers of bread and pastry, cakes and cookies, and, of course, the Model Bakery!
Modelling Drying Processes
by Xiao Dong Chen Aditya PutrantoThis comprehensive summary of the state of the art and the ideas behind the reaction engineering approach (REA) to drying processes is an ideal resource for researchers, academics and industry practitioners. Starting with the formulation, modelling and applications of the lumped-REA, it goes on to detail the use of the REA to describe local evaporation and condensation, and its coupling with equations of conservation of heat and mass transfer, called the spatial-REA, to model non-equilibrium multiphase drying. Finally, it summarises other established drying models, discussing their features, limitations and comparisons with the REA. Application examples featured throughout help fine-tune the models and implement them for process design and the evaluation of existing drying processes and product quality during drying. Further uses of the principles of REA are demonstrated, including computational fluid dynamics-based modelling, and further expanded to model other simultaneous heat and mass transfer processes.
Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art [A Baking Book]
by Caitlin FreemanTaking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces.From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian's well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces.Taking cues from modern art's most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator's perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.
Modern Cocktails: Dozens of Cool and Classic Mixed Drinks to Make You the Life of the Party
by Jimmy DymottDying to know how the pros mix drinks that look amazing and taste even better? Jimmy Dymott has been in the industry since the emergence of the modern cocktail bar, and he knows that hard work and the best ingredients are the true secrets to success behind the bar.Jimmy Dymott shares sixty of his favorite and most impressive cocktails, from classics like the Old Fashioned and the Gin Fizz, to modern favorites like the Juicy Fruit. He includes recipes for drinks invented at his own bars-with mint, passion fruit, and fresh ingredients, they're always in high demand. Dymott explores the history of each drink-some spanning from eighth century Persia to the American South in the 1800s. Plus, he offers the tools needed to make each drink pro, the types of bars out there to emulate, and great stories from Dymott's fifteen years in the cocktail scene. Modern Cocktails is the insider's introduction to the ingredients, the recipes, and the culture behind the top industry bar.
Modern Food, Moral Food
by Helen Zoe VeitAmerican eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat.Veit weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era. The era's emphasis on science and self-control left a profound mark on American eating, one that remains today in everything from the ubiquity of science-based dietary advice to the tenacious idealization of thinness.
Modern Mediterranean: Easy, Flavorful Home Cooking
by Melia Marden Lucy Schaeffer“A new favorite of mine. Modern Mediterranean is one of those cookbooks that makes you lust after everything within it” (The New Yorker). Melia Marden grew up in New York and Greece, where she enjoyed great seasonal food and a family that loved to entertain. As executive chef at New York City’s hotspot, The Smile, she develops an ever-changing seasonal menu rooted in Mediterranean flavor that has been raved about by Frank Bruni and Padma Lakshmi and is loved by celebrities. Now, in Marden’s first book, she presents 125 easy Mediterranean-inspired recipes for the home cook. From Minted Snap Peas to Watermelon Salad to Summer Steak Sliced Over Corn to Almond Cream with Honey, these are recipes calling for fresh ingredients and bold flavor but requiring no special techniques or equipment. Including 100 photos, this is a gorgeous, unique package that will charm and inspire home cooks everywhere. “A stylish, no-nonsense guide to creating some rather choice staples.” —Interview
Modern Native Feasts
by Andrew GeorgeNative American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a niche cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends. Andrew also works actively at making Native foods healthier and more nutritious, given that Native peoples suffer from diabetes at twice the rates of non-Natives; his recipes are lighter, less caloric, and include Asian touches, such as bison ribs with Thai spices, and a sushi roll with various cooked fish wrapped in nori. Other dishes include venison barley soup, wild berry crumble, seas asparagus salad, and buffalo tourtière.Full of healthy, delicious, and thoroughly North American fare, Modern Native Feasts is the first Native American foods cookbook to go beyond the traditional and take a step into the twenty-first century.Andrew George Jr. is a member of the Wet'suwet'en Nation in British Columbia. He participated on the first all-Native team at the Culinary Olympics in Frankfurt, Germany, and in 2012 was part of a group of chefs from twenty-five countries on a US State Department initiative called "Culinary Diplomacy: Promoting Cultural Understanding Through Food." His first book, A Feast for All Seasons, was published in 2010.