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The Everything Slow Cooking for a Crowd Cookbook: Features 300 Appetizing Home-Cooked Recipes
by Katie ThompsonCooking for guests can be tedious and time consuming, but withThe Everything Slow Cooking for a Crowd Cookbookyour job as host just gotten easier! With a slow cooker, you can create delicious appetizers and sumptuous entr'es for lots of people in no time. Packed with 300 tasty recipes,The Everything Slow Cooking for a Crowd Cookbookis your one-stop resource planning and coordinating party menus. Includes recipes for: Pork Stew with Dumplings Soy and Chestnut Chicken Peppery Southwestern Beef Seafood and Sherry Chowder Cinnamon Apple Pheasant Pecan Rhubarb Bread Lemony Apple Pudding Fixing the perfect dish to suit any special occasion has never been simpler'or faster! WithThe Everything Slow Cooking for a Crowd Cookbook, you can cook a feast for your guests without spending hours in the kitchen and still have time to eat and entertain!
Harry's Bar Cookbook
by Harry CiprianiThere is only one Harry's Bar. Located on Venice's Calle Vallaresso, near the Piazza San Marco, this legendary restaurant has been, for five decades, the meeting place for artists, writers, royalty, maestros, divas, celebrities, the very rich, and lots of ordinary--but very wise--Americans and Europeans. Everyone from the Windsors and the Onassises and the Burtons to Cole Porter; Ernest Hemingway, and Joan Crawford has come here for great food, fine drinks, and the incomparable ambiance. Now, to the delight of his legions of customers, Arrigo Cipriani shares his favorite stories about Harry's Bar and its secrets-and reveals for the first time his treasured recipes for the restaurant's most popular dishes. Harry's Bar above all, is a bar. Its distinctive mixed drinks were created by its founder, Arrigo's father, Giuseppe Cipriani, and they remain the social center of the establishment. Therefore, you'll find careful instructions for making the world-famous Belini--the frosty, frothy combination of rose-colored peach elixir and Prosecco (the Italian champagne)--and the secret of making the Montgomery, named by Hemingway himself, which is nothing less than the driest, most delicious martini in the world. Harry's Bar is also famous for its sandwiches-mouth-watering, overstuffed, unique concoctions: pale yellow egg sandwiches spiked with anchovies; chunks of freshly poached chicken or shrimp bound with creamy, newly made mayonnaise. The Harry's Bar club sandwich is a legend in itself, knife-and fork food that's simply superb. But the bar's famous risottos and the dozens of pasta dishes--including ravioli, cannelloni, and tagliolini--are the house specialties. Potato gnocchi and simple country food such as polenta, squid, baccala, and beans are transformed into elegant dishes by skillful chefs. Cipriani also invented the sublime dish known as carpaccio and the glorious risotto alla primavera, brilliant ideas that have been imitated all over the world; the original appear here for the first time. The secret of Harry's Bar is not only its great drinks and magnificent food, but also its extraordinary atmosphere, in which high spirits pour forth happily. Arrigo Cipriani captures this spirit and tradition, and delivers it all in his own inimitable style. The Harry's Bar Cookbook is much more than a cookbook: it's an enduring experience to be savored and enjoyed.
The Everything® Low-cholesterol Cookbook
by Linda LarsenIf you are one of the millions of people living with high cholesterol, this cookbook will give you healthy and scrumptious options that you-and your family-will love!
The Everything® Cheese Book
by Laura MartinezWritten by a certified "cheese specialist," this book offers you a chance to learn about the history of cheese, while giving you insider tips and more than 100 recipes for preparing cheese-related or cheese-based plates, platters, and hors d'oeuvres.
Don't Panic -- Quick, Easy, and Delicious Meals for Your Family
by Susie Martinez Bonnie Garcia Vanda HowellYour family can have great meals even when you are on the run. The ladies who brought you Don't Panic--Dinner's in the Freezer now offer busy cooks Don't Panic--Quick, Easy, and Delicious Meals for Your Family. From quick meals made on the grill or in the sauté pan to crockpot dishes that require little prep and cook while you're out for the day, the recipes in this cookbook are tasty, nutritious, and require less hands-on preparation than traditional meals. Easy appetizers and desserts, one-dish casseroles and pastas, simple soups, salads, and side dishes, and even fast breakfasts round out the selections. Meals that are freezer-friendly are marked for those who want to make ahead. You don't have to settle for feeding your family commercially packaged meals full of sodium and preservatives or fat-laced fast food. Serve them quick and healthy meals from your very own kitchen with this easy-to-use cookbook.
Milk: The Fight for Purity
by James Cross GiblinTraces the history of the centuries-long effort of philanthropists, scientists, and consumers to make milk a reliably pure and safe product. Other books by this author are available in this library.
Robin Takes 5: 500 Recipes, 5 Ingredients or Less, 500 Calories or Less, for 5 Nights per Week at 5:00 PM
by Robin MillerThis isn't the flashiest book on the shelf, but if you're a busy parent, it will likely be the one you use the most. Miller, a best-selling author, host of Food Network's Quick Fix Meals,and mother of two sons, knows what it's like to have to get a healthful, quick meal on the table in a matter of minutes and can help you accomplish the same. --San Antonio Express-News. This fun assortment of Robin's best ideas makes it a cinch to serve healthy, memorable meals without spending all your time in the kitchen. --The Boomer Brief. It's 5:00 PM. Everyone's hungry. It's takeout or fakeout, meaning nuking a processed meal from the freezer. But there's a third option that doesn't include processed food or an unhealthy heap of calories and fat--Robin Takes 5. Imagine quickly preparing delicious meals for yourself, your friends, and your family with just 5 fabulous ingredients. Does it get any better? Absolutely, with Robin Takes 5. The book features 500 recipes and each dish is a mouthwatering 500 calories or less. Two-color recipe text complements full-color photography inserts. In addition, helpful icons note ideal recipes for holidays and entertaining as well as recipes with less than 500 mg of sodium. That's not all--nutritional information is given for each recipe. In Robin Takes 5, 500 recipes highlight at least 10 different ethnic cuisines, and dishes range from soups, pizzas, and pastas, to chicken, beef, pork, seafood, side dishes, and desserts. Consider 70 recipes just for chicken, such as Cashew Crusted Chicken with Roasted Jalapeno-Mango Chutney, and 50 dessert recipes, such as Orange Marmalade Tart with Chocolate Covered Almonds. Consider yourself armed for mealtime. The next time the clock strikes 5:00 PM and you want both noshing and nourishment, check out Robin Takes 5.
The Everything® Wild Game Cookbook
by Karen EagleWritten with the most exotic wild game and fish in mind, this unusual collection features delicious, original recipes designed to please any meat lover's palate.
The Everything® Glycemic Index Cookbook
by Nancy T. MaarPacked with 300 tasty, healthy recipes, The Everything Glycemic Index Cookbook is designed to accommodate those watching their blood sugar levels.
A Cup of Comfort Cookbook: Favorite Comfort Foods to Warm Your Heart and Lift Your Spirit
by Jay Weinstein Colleen SellNearly 200 recipes fill the pages of this companion cookbook to the popular "A Cup of Comfort" series of books. Readers are sure to delight in discovering the rich stories, histories, and traditions surrounding such delicious dishes as Apple Brown Betty and Grandma Vee's Meatballs and Gravy.
THE EVERYTHING® Easy Gourmet COOKBOOK
by Nicole AlperPacked with more than 250 tantalizing recipes from continents near and far, this cookbook satisfies even the most cosmopolitan of cravings with inspired meals created quickly and effortlessly.
The Everything® Low Cholesterol Book
by Shirley ArcherEach year in America, more than one million people suffer from heart attacks caused by high cholesterol-and half a million die from related heart disease. The Everything Low Cholesterol Book provides everything from information on how to create a sensible diet and fitness plan to practical tips for improving your overall well-being. Also included are more than seventy-five heart-healthy recipes for the whole family!
The Everything® Mexican Cookbook
by Margaret KaeterThe Everything? Mexican Cookbook guarantees that you won't have to head out in the middle of the night ever again: you can make your favorite authentic Mexican cuisine right in your own kitchen. The Everything? Mexican Cookbook guides you step by step through creating hundreds of traditional and exotic Mexican recipes. From basic Mexican flavors and ingredients (hot chili peppers) to regional cuisine (Mayan Potatoes with Spicy Beef), The Everything? Mexican Cookbook offers a diverse set of recipes perfect for both vegetarians and meat-eaters alike. Featuring delicious recipes for: Unique salsas, such as Pineapple, Mango, and Cucumber Salsa Bean favorites, such as Refried Beans Spicy breads, such as Jalape'o Corn Bread Traditional favorites, such as Chili con Queso Tempting desserts, such as Mexican Wedding Cake Whether you want to prepare a feast for one or plan a fiesta for friends, The Everything? Mexican Cookbook will have you shouting "Ol?!" in no time!
The Everything® Potluck CookBook
by Linda LarsenPotlucks are a great way to get friends and relatives together without the pricey grocery or restaurant bill! In this cookbook, veteran cook Linda Larsen gives you an array of options for every meal and course. In addition, easy-to-understand icons indicate whether a recipe is easy, healthy, quick, or inexpensive. Everything you need to host, or attend, a successful potluck is here, including: 300 tasty and creative recipes Tips for transporting food safely Indications of whether a recipe can be made ahead of time Menu suggestions for a variety of potluck parties Guests can make the dishes on their own and bring them to the host's home, or they can all gather in the host's kitchen and make them together. With this book, cooking for the perfect potluck party has never been easier!
The Everything Guide to Being Vegetarian
by Alexandra GreeleyWith nearly 6 million adult vegetarians in the United States, a push toward a leaner, greener, healthier lifestyle is happening everywhere. Whether their reasons are moral, economic, or health-related, people all over the country'and the world'are making the switch to vegetarianism. In this book, you discover: Easy ways to get essential nutrition like protein and iron Where to buy fresh, high-quality produce without breaking the bank Cooking tips and techniques for a vegetarian kitchen, such as how to prepare tofu Delicious vegetarian recipes for every meal of the day, including choices kids will love The real difference between vegetarian and vegan A vegetarian lifestyle doesn't have to be restrictive; with the help of this book it can be liberating and satisfying! The key is the right information and recipes so you can say goodbye to meat and hello to a fresh, new life.
The Everything Food Allergy Cookbook
by Linda LarsenFood allergies in the United States are growing at an alarming rate and, unfortunately, children are often afflicted with more than one allergy. For the families, preparing a meal can be unnerving. This cookbook takes the guesswork out of shopping and cooking delicious meals everyone will enjoy. There's no missing out with such tasty delights as: NoNut Crunchy Coffee Cake Eggless French Toast DairyFree Risotto Curry No Soy Pork and Veggie Stir Fry Wheat and DairyFree Chocolate Chip Cookies and more! Each recipe is labeled to indicate which allergies are safe so readers can mix and match according to their family's needs. Packed with tips and tools for reading labels and purchasing ingredients, the entire family can finally eat great tasting foods without the danger of an allergic reaction.
Paris, My Sweet
by Amy ThomasUpcoming Events for Paris, My SweetBosie Tea Party (New York, NY) – February 16thThree Tarts (New York, NY) – March 8th Public Library Association (Philadelphia, PA) – March 16thBooks Inc. (San Francisco, CA) – March 22ndFog City News(San Francisco, CA)– March 23rd"From the New York cupcake wars to the perfect Parisian macaron, Thomas's passion is palpable, her sweet tooth, unstoppable. "—Elizabeth Bard, bestselling author of Lunch in ParisForever a girl obsessed with all things French, sweet freak Amy Thomas landed a gig as rich as the purest dark chocolate: leave Manhattan for Paris to write ad copy for Louis Vuitton. Working on the Champs-Élysées, strolling the charming streets, and exploring the best patisseries and boulangeries, Amy marveled at the magnificence of the City of Light. But does falling in love with one city mean turning your back on another? As much as Amy adored Paris, there was part of her that felt like a humble chocolate chip cookie in a sea of pristine macarons. PARIS, MY SWEET explores how the search for happiness can be as fleeting as a salted caramel souffle's rise, as intensely satisfying as molten chocolate cake, and about how the life you're meant to live doesn't always taste like the one you envisioned. Part love letter to Paris, part love letter to New York, and total devotion to all things sweet,PARIS, MY SWEETis a treasure map for anyone with a hunger for life. "Like a tasty Parisian bonbon, this book is filled with sweet surprises. "—David Lebovitz, New York Timesbestselling author of The Sweet Life in Paris"Amy Thomas seduces us in the same manner that Paris seduced her —one exquisite morsel at a time. "—Nichole Robertson, author of Paris in Color
Nutrition and Wellness (2nd edition)
by Doris Hasler Roberta Larson DuyffNutrition and Wellness is designed for foods and nutrition courses in grades 8-10. It can be targeted in several ways: for courses that emphasize nutrition and fitness; for foods and nutrition courses that place less emphasis on food preparation than traditional foods courses; or for an introductory high school foods course in a two-course sequence. It should be noted food preparation is thoroughly covered in the special Food Preparation Handbook at the back of the book. Many teachers find Nutrition and Wellness appealing for traditional foods and nutrition courses as well, because of its upbeat, student-friendly approach and its high-impact visual design. The text's positive approach emphasizes enjoyment of food and physical activity. Nutrition information is geared toward teens.
Weight Loss Boss: How to Finally Win at Losing--and Take Charge in an Out-of-Control Food World
by David KirchhoffMost diet books claim to give you the recipe for losing weight fast by pushing you to follow a regimen you can't live with. No wonder most people regain the weight they lost within a month. Weight Loss Boss asks us to completely reconceive the way we approach weight loss--by not really dieting at all. It challenges us to make lasting and satisfying changes in our life that allow us to succeed by ... Choosing not to live in deprivation and loving the supremely tasty, nutrient-dense, low-calorie, and satisfying foods that love us right back; Throwing willpower out the window in favor of strategies to create habits and patterns that we can keep forever; Learning to manage our environment so that lasting change becomes automatic, not an endless struggle; Embracing the tools and support that empower us to transform repeated cycles of defeat into a journey of continued success and growth.
Thendral: Vol 12, Issue 08, July 2012
by MadhurabharathiThis issue features interviews of Prof. Sreenivasa Varadhan and gavanakar Kalai.Chezhian; Recipes of Jackfruit items in Maya Bazaar, a biography of Thirumanam Selvakesavaraya Mudaliar; an article on Azhagarkoil; a Health article on Migraine in “Nalam Vaazha”; a biography of Tamil novelist and writer Ra.Su.Nallaperumal and one of his short stories, “Kadal Thaandiya Uravugal”; four short stories and a short novel Sila Maatrangal- Part 13 plus usual features of Anbulla Snehitiye, Jokes, Thendral Pesukirathu, Surya Thupparikiraar, etc
Thendral: Vol 12, Issue 07, June 2012
by MadhurabharathiThis issue features interviews of Asha Natarajan, Founder of Ragamalika Music School at San Francisco and Nanjil Nadan, a novelist and Tamil scholar who won Sahitya Academy Award in 2010; Recipes of Potato Rice (Aloo Bath) and Ponni Rice in the serial “Maya Bazaar”; a Biography of “Avvai”T.K. Shanmugam, a popular Dramatist of yesteryears; an article on Tirupparankundram Murugan Temple; Surgical treatment for Obesity in Health column “Nalam Vaazha”; Four Short Stories “Kurai Onrumillai”, Oru Kadithathin Vilai, Kalyana Album and Iru Kodugal, an Introduction to Book “Thamizhagaththukku Perumai Thantha Vignana Medhai Padma Bhushan Sir K. S. Krishnan; a biography of Tamil Writer Kaa. Si. Venkatramani and one of his short stories, “Pattuvin Kalyanam” plus usual features of Anbulla Snehitiye, Poetry, Thendral Pesukirathu, Surya Thupparikiraar, Ilanthendral, etc.
Never Cook Sober Cookbook
by Stacy Laabs Sherri FieldEvery Happy Chef's Secret-Booze! The only thing better than homemade is homemade with alcohol. InNever Cook Sober Cookbook, Stacy Laabs and Sherri Field prove that cooking is a lot more fun when you do it sauced-and we're not talking Worcestershire. With this no-booze-barred guide, every meal you make is a hangover waiting to happen. So unlock the liquor cabinet and get ready to whip up such liquored-up recipes as: Giddy Raspberry Tea Vodka Granola Yogurt Bottoms-Up Mudslide Smoothie Distracted Bourbon Pecan Waffles Happy Hour Clam Beer Bites Tipsy Tequila Lime Chicken Tacos Sassy Salmon in Champagne Sauce Play-It-Again Gin Scallops Half-Seas over Lime Rum Shrimp Kebabs Mixology Cupcakes Zonked Kahlua Fudge Brownies With 100 mouthwatering appetizers, entrees, sides, and desserts guaranteed to get your taste buds buzzin', you'll have all you need to drive your family and friends to drink-one drunken dish at a time!
Not So Humble Pies
by Kelly JaggersIt's pie-all grown up! Pomegranate. Fresh figs. Sea salt. Forget apples and blueberries. Today's trendy ingredients are unique, modern, and indulgent-and now you can find them in the pie plate in your kitchen! With more than 100 sweet and savory pie recipes-and extra recipes for crusts and toppings-Not-So-Humble Piesuses these fresh flavors to turn a simple dessert into something deliciously sophisticated. And these dressed-up pies look as good as they taste, so get ready to serve up a slice of the following: Blood Orange Curd Pie Cardamom and Saffron Chiffon Pie Apple, Brie, and Bacon Tart Chocolate Acai Chiffon Pie Pear Gorgonzola Tart With these mouthwatering recipes-and impressive ingredients-it's as easy as pie to turn modest standbys into not-so-humble standouts.
Weighing the Options: Criteria for Evaluating Weight-Management Programs
by Paul R. ThomasNearly one out of every three adults in America is obese and tens of millions of people in the United States are dieting at any one time. This has resulted in a weight-loss industry worth billions of dollars a year and growing. What are the long-term results of weight-loss programs? How can people sort through the many programs available and select one that is right for them? Weighing the Options strives to answer these questions. Despite widespread public concern about weight, few studies have examined the long-term results of weight-loss programs. One reason that evaluating obesity management is difficult is that no other treatment depends so much on an individual's own initiative and state of mind.Now, a distinguished group of experts assembled by the Institute of Medicine addresses this compelling issue. Weighing the Options presents criteria for evaluating treatment programs for obesity and explores what these criteria mean--to health care providers, program designers, researchers, and even overweight people seeking help.In presenting its criteria the authors offer a wealth of information about weight loss: how obesity is on the rise, what types of weight-loss programs are available, how to define obesity, how well we maintain weight loss, and what approaches and practices appear to be most successful.Information about weight-loss programs--their clients, staff qualifications, services, and success rates--necessary to make wise program choices is discussed in detail.The book examines how client demographics and characteristics--including health status, knowledge of weight-loss issues, and attitude toward weight and body image--affect which programs clients choose, how successful they are likely to be with their choices, and what this means for outcome measurement. Short- and long-term safety consequences of weight loss are discussed as well as clinical assessment of individual patients.The authors document the health risks of being overweight, summarizing data indicating that even a small weight loss reduces the risk of disease and depression and increases self-esteem. At the same time, weight loss has been associated with some poor outcomes, and the book discusses the implications for program evaluation.Prevention can be even more important than treatment. In Weighing the Options, programs for population groups, efforts targeted to specific groups at high risk for obesity, and prevention of further weight gain in obese individuals get special attention.This book provides detailed guidance on how the weight-loss industry can improve its programs to help people be more successful at long-term weight loss. And it provides consumers with tips on selecting a program that will improve their chances of permanently losing excess weight.
WIC Nutrition Risk Criteria: A Scientific Assessment
by Committee on Scientific Evaluation of WIC Nutrition Risk CriteriaThis book reviews the scientific basis for nutrition risk criteria used to establish eligibility for participation in the U.S. Department of Agriculture's Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). The volume also examines the specific segments of the WIC population at risk for each criterion, identifies gaps in the scientific knowledge base, formulates recommendations regarding appropriate criteria, and where applicable, recommends values for determining who is at risk for each criterion. Recommendations for program action and research are made to strengthen the validity of nutrition risk criteria used in the WIC program.