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101 Ways to Lower Your Cholesterol
by David Edelberg Shirley S. ArcherToday, more than ever, people are thinking about their cholesterol levels. But the resources they've had to help them be healthy were intimidating and expensive--until now. This guide is the non-intimidating, easy-to-follow, one-stop resource for managing and maintaining healthy HDL, or "good" cholesterol levels. From recognizing the risks of high cholesterol and artery blockage to creating a sound diet and exercise plan, this is a comprehensive yet uncomplicated guide. In bite-sized tips, it provides the keys to lowering the risk of heart disease--the leading killer of men and women in the United States. Helping you take the steps you need to live a healthier lifestyle, this tip-based book is the ultimate collection of life-saving suggestions for anyone affected by bad cholesterol.
Blue Jean Chef: Comfortable Under Pressure
by Meredith Laurence Jessica WalkerEasy pressure cooker recipes for anyone to follow.
Poisons in Your Food
by Ruth WinterThis classic Crown book is back with all of Ruth Winter's original, thorough research about dangerous foods and what consumers can do to protect themselves.
The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation
by Sarah R. Graff Enrique Rodríguez-AlegríaAlthough the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life. This book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspects of cooking, the relationship between cooking and social identity, and how examining foodways provides insight into social relations of production, distribution, and consumption. Contributors use a wide variety of evidence--including archaeological data; archival research; analysis of ceramics, fauna, botany, glass artifacts, stone tools, murals, and painted ceramics; ethnographic analogy; and the distribution of artifacts across space--to identify evidence of cooking and food processing left by ancient cooks. The Menial Art of Cooking is the first archaeological volume focused on cooking and food preparation in prehistoric and historic settings around the world and will interest archaeologists, social anthropologists, sociologists, and other scholars studying cooking and food preparation or subsistence.
Cakes for Romantic Occasions
by May Clee-CadmanYou will indulge in this fresh and contemporary collection of irresistible cakes to suit every romantic occasion, from traditional wedding cakes to quirky Valentines treats and cupcakes to share with their loved ones. The author does not only show readers how to create beautiful cakes with ease, but also advises on the best way to transport, display and serve. Offering instruction on how to make coordinating favors and gifts, the versatility of each cake will ensure readers will be creating them all year round for all of those special occasions.
The Everything Wheat-Free Diet Cookbook
by Lauren KellyYou'll never miss the wheat! Today's supermarket is full of overprocessed wheat products that can leave you feeling tired, bloated, and uncomfortable. And grains have been linked to chronic inflammation, which is in turn linked to arthritis, allergies, cardiovascular disease, and even cancer. Nutritionist Lauren Kelly shows you just how easy it is to cook healthy, wheat-free meals without sacrificing flavor, with recipes like: The best grain-free banana bread ever Sicilian eggplant rolls Fiesta lime lentil salad Sesame-crusted chicken breasts Scalloped potatoes with leeks and proscuitto Hot and spicy turkey meatballs Sausage and asparagus risotto Crab cakes with garlic aioli sauce Marinated spicy beef and baby spinach Classic polenta with herbs and parmesan Tropical fruit salsa with brown rice chips Dark chocolate coconut scones Whether you have a wheat allergy, an intolerance to wheat, or you just want to cut out inflammation-causing foods from your diet, The Everything Wheat-Free Diet Cookbook gives you 300 delicious, easy, wheat-free ideas for any meal.
The $7 a Meal Slow Cooker Cookbook: 301 Delicious, Nutritious Recipes the Whole Family Will Love!
by Linda Johnson LarsenGone are the days of TV trays and microwaveable meals as more and more families choose to return to the dinner table. Yet as food costs continue to rise, and parents are always strapped for time, they need new ways to cook easy and affordable meals for their kids--and fast. With this cookbook, families will find 301 great recipes that almost cook themselves, including Spicy Turkey Meatballs; Hearty Root Vegetable Soup; Pizza Fondue; Crock-Pot Fajitas; Black Bean Lasagna; and more. This comprehensive, all-purpose cookbook is packed with simple instructions, nutritional information, and the amount of money needed for each recipe and makes preparing delicious, healthy, and cheap meals easier than ever before!
The Best Life Guide to Managing Diabetes and Pre-Diabetes
by Bob Greene John Merendino Jr.LET BOB GREENE HELP YOU TAKE CONTROL OF YOUR HEALTH AND CLAIM THE LIFE YOU DESERVE! BOB GREENE has helped millions of Americans become fit and healthy with his life-changing Best Life plan. Now, for the first time, Oprah's trusted expert on diet and fitness teams up with a leading endocrinologist and an expert dietitian to offer a Best Life program tailored to the needs of people with diabetes and pre-diabetes. Coping with the unique challenges of living with these conditions can feel like a full-time job, but The Best Life Guide to Managing Diabetes and Pre-Diabetes gives you a gradual, three-phase plan designed to improve your blood sugar and stave off heart disease, neuropathy, and other diabetes- and pre-diabetes-related conditions. Whether you are controlling your disease simply with diet and exercise, taking drugs orally, or need injected insulin, this comprehensive volume gives you all the information you need to stay healthy and motivated. Detailed but flexible meal plans take the guesswork out of eating, and recipes for budget- and family-friendly dishes come with complete nutritional analyses. Extensive reference sections, including a complete guide to diabetes drugs and a chart of the carbohydrate value of foods, give you quick answers you can trust, while a log for tracking your blood sugar readings, exercise, diet, and medication helps you stay organized without hassle or added expense. With The Best Life Guide to Managing Diabetes and Pre-Diabetes, you won't have to let your life be defined by your diagnosis.
Sophie Leavitt's Penny Pinchers Cook Book
by Sophie LeavittThis is the budget-wise, cook book you've been waiting for, written in Mrs. Leavitt's warm, simple, and clear way, with an introduction by Jean Mayer Chairman, White House Conferences on Food, Nutrition and Health NUTRITIONALLY SOUND! Each of the recipes in this book has been tested with an eye to scientific nutritional findings. They guarantee you and your family good taste--and good nutrition! BUDGET WISE! Simple, everyday foods at prices everyone can afford, enlivened by Mrs. Leavitt's very own special touches! SERVE meals anyone would be proud of at prices your pocket book can afford! SOPHIE LEAVITT'S PENNY PINCHER'S COOK BOOK will be your "kitchen bible." Hundreds of delicious, nutritious, inexpensive recipes!
La Buena Mesa
by Himilce NovasEl primer libro de cocina que presenta la gran variedad de platos latinoamericanos tal y como se preparan en los Estados Unidos hoy en dia.Himilce Novas y Rosemary Silva ofrecen 200 deliciosas recetas proveidas por familias norteamericanas con raices mexicanas, puertorriquefias, cubanas, jamaiquinas, brasilenas, argentinas, chilenas, peruanas, colombianas, guatemaltecas, y de casi todos los rincones de America Latina.Sabrosos, vistosos y llenos de sorpresas, los platos "nuevo latinos" son la ultima moda en restaurantes famosos desde Nueva York hasta Los Angeles. Con este libro, lo que parece exotico y dificil de cocinar se convierte en manjares maravillosos que cualquier cocinera o cocinero puede preparar facilmente en casa.-- Para comenzar, las autoras nos ofrecen sopas exquisitas, como la Sopa fria de pimientos colorados y coco, o Sopa de calabaza con aroma de naranja, asi como sabrosisimos antojitos como los Wontons fritos con chorizo, chile y queso Monterey Jack a la Bayamo o Frijoles molidos costarricenses.-- Los platos principales incluyen el Asopao de pollo Piri Thomas y el Pastel de papas celestial, entre otras creaciones fabulosas caseras.-- Entre la gran variedad de platos de arroz con frijoles se destacan El gallo pinto, preparado con arroz y frijoles colorados, igual que el plato jamaiquino Jamaican Coat of Arms (arroz con frijoles colorados). Tambien nos ofrecen una elegante variedad de tamales, empanadas y otros sabrosos rellenos para satisfacer el apetito latino a cualquier hora del dia -- entre ellos, las deliciosas Empanadas de camaron brasileno-americano.Cristina, la anfitriona famosa del Show de Cristina, el congresista Henry B. Gonzalez, entre otras muchas personalidades y extraordinarios cocineros, cantantes famosos, autores, abuelas y jovenes estudiantes, comparten sus recetas favoritas en este libro. De la misma manera, Himilce Novas y Rosemary Silva, las autoras, aportan sus codiciadas recetas familiares, y a la vez cuentan la historia y la preparacion de los chiles frescos y secos, los platanos tropicales, la yuca, el taro y otras frutas y vegetales, y donde conseguirlos aqui en los Estados Unidos.Este es un libro unico que le anade una nueva dimension a la mesa americana.From the Hardcover edition.
Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat
by Stanley A. FishmanOne of the biggest hurdles to the acceptance of grass fed meats is the learning curve about how to cook them. Unlike regular meats purchased at a grocery store, these meats require special, tender, loving care to cook them differently than other meat. The author has ruined his fair share of dinners by trying to use conventional meat recipes on his grass fed beef. Stanley Fishman went digging in the past for answers. His persistent research in hundreds of old history and cooking books, unearthed the secrets of tender and delicious grass fed cookery. He studied how many traditional cultures around the world (including ancient Rome) prepared naturally raised livestock for the dinner table. He did extensive recipe testing and experimenting, which has resulted in a fantastic cooking book for the everyday cook. The multicultural flair and the historically accurate cooking methods updated for the modern kitchen are what sets this cookbook apart from others. . . The book covers beef, broth, bison, lamb, marinades, side dishes and organ meats. By narrowly focusing on meat, the author is able to immerse the home cook, and even the professional chef, in a very important cooking lesson: Throw out all you know about cooking meat and start over with Stanley Fishman as your coach for successful techniques and methods for grass fed meats.
Grossman's Guide to Wines, Beers, and Spirits.
by Harold J. Grossman Harriet LembeckThis book can be used for quick answers to your questions about any alcoholic beverage and for insights into the history and origins of liquor. Whether you're looking for technical advice or interesting conversation pieces, this resource is sure to meet all of your needs.
The Essentials of Wine with Food Pairing Techniques: A Straightforward Approach to Understanding Wine and Providing a Framework for Making Intelligent Food Pairing Decisions
by John Peter LaloganesThis book combines a framework for understanding wine and making intelligent food pairing decisions. By emphasizing the basics of wine and the basics of food pairing techniques, it offers content that is relevant to novice and intermediate readers and restaurateurs.
201 Organic Baby Purées
by Tamika L. GardnerBaby food should be made of the freshest, healthiest ingredients on the planet. Brimming with the biggest variety of purees sure to expand baby's palate, 201 Organic Baby Purees teaches readers to blend, well-balanced meals right in their own home. As easy-to-prepare as they are nutritious, these recipes include: * Basic fruit and veggie blends from apricots to zucchini * Classic combinations such as turkey, sweet potato, and corn * Superfoods like avocado, blueberries, and spinach * Puree-based transition recipes including soups, biscuits, frozen desserts, and more! Free of pesticides, hormones, GMOs, and additives, these delicious purees promote strong immune systems and healthy growth--designed to protect tiny tummies.
From Mama's Table to Mine
by Melissa Clark Bobby DeenFrom beloved food personality Bobby Deen, son of Paula Deen, comes an irresistible new cookbook featuring 120 recipes of Southern comfort-food classics--all under 350 calories and jam-packed with flavor. Raised on his mother's fried chicken and hoecakes, Bobby Deen ultimately found himself, as a young man, twenty-five pounds overweight. Unwilling to sacrifice any of his favorite foods, Bobby started tweaking the recipes he grew up on, replacing sour cream with nonfat yogurt, using lower-calorie versions of mayonnaise, cream cheese, and other high-calorie items. Even Paula herself sometimes couldn't tell the difference between the lo-cal versions and her originals--since the flavor remained top-notch. Here you'll find a soup-to-nuts collection of many of the great dishes and flavors you've come to enjoy and expect from the Deens, but with a lot fewer calories. Every recipe has been reviewed and approved by a certified nutritionist. Yes, you can have your Gooey Less Butter Cake and eat it too . . . along with such selections as It's a Party Guacamole * Easy Ginger-Glazed Spare Ribs * Yes You Can Mac and Cheese * Cheeseburger Casserole * Old-Fashioned Meatloaf * Crispy Oven-Fried Chicken * Roasted Pork Tenderloin with Apples * Buttermilk Mashed Potatoes * Bittersweet Chocolate Cheesecake * Strawberry Streusel Cake In addition to all these mouthwatering recipes and 65 full-color photos, you will find before/after fat and calorie counts (so you know just how many calories you're saving)--plus a week's worth of 1,500 calorie/day menus, celebration menus, healthy prep tips, weight-loss shortcuts, ideas for stocking a healthy pantry/fridge, and a section on easy high-fat/low-fat ingredient swaps.
Bordeaux: A Consumer's Guide to the World's Finest Wines
by Robert M ParkerFirst published in 1985, this landmark consumer guide launched one of the most illustrious careers in wine criticism. Robert Parker's mission, in his newsletter The Wine Advocate and his many bestselling books, has always been to give wine drinkers honest, informed advice about which wines are worth their money, and which wines aren't. The fourth edition of Bordeaux presents a complete guide to vintages between 1961 and 2001. This latest volume brings readers up-to-date on the abundance of new producers in France's most important wine region and for the first time includes more than 700 wine labels. Parker has retasted and reevaluated many of Bordeaux's finest wines -- and adjusted their ratings accordingly -- so readers of his previous editions will discover herein a wealth of new material. Parker begins with an overview of each year, which includes insight into growing conditions and yields, notes on anticipated maturity, general price ranges, and lists of best wines. The heart of the book is the chapter "Evaluating the Wines of Bordeaux," in which he meticulously reviews wine producers of every appellation. Organized geographically, the chateaux are listed in alphabetical order, and entries include contact information, vineyard size, details about the wine-making style, and a general evaluation of the chateau's wines. Best of all, each entry includes extensive tasting notes on important vintages, all of them featuring Parker's celebrated rating system -- in which every wine is assessed on a scale ranging from 50 to 100. In later chapters, he also offers essential information about the elements of a great Bordeaux wine, practical travel information about the region, a glossary of wine terms, and more. An invaluable guide for consumers, Robert M. Parker, Jr.'s Bordeaux provides all the information amateurs and connoisseurs alike could possibly need in their search for that perfect bottle.
The Everything Indian Slow Cooker Cookbook
by Prerna SinghFlavorful - and easy - Indian cooking at home! Do you love Indian food, but wonder how to capture those unique flavors at home? With The Everything Indian Slow Cooker Cookbook, all you have to do is toss your ingredients into a slow cooker and then come home to a delicious, savory meal that the whole family will love! Featuring 300 mouthwatering recipes and instructions for building a masaledaani (spice box), this cookbook shows you how to create authentic Indian recipes in just a few simple steps. With author Prerna Singh's guidance and the convenience of your slow cooker, you'll enjoy crafting delightful delicacies like: Spicy Chicken Stew Curried Tempeh in Coconut Cream Chili Coconut Chicken (Mangalorian Murgh Gassi) Slow Cooker Tandoori Chicken Hot Spiced Lamb (Andhra Gosht Pittu) Lobster in Creamy Sauce (Lobster Ka Korma) Saffron Rice (Kesari Chawal) Mango Chili Chutney Cardamom-Infused Cheesecake Strawberry Lassi The Everything Indian Slow Cooker Cookbook includes hundreds of recipes that will tantalize your taste buds without monopolizing your time!
ChefMD's Big Book of Culinary Medicine
by John La PumaWhat Dr. Andrew Weil is to herbal medicine and Dr. Phil is to TV psychology, Dr. John La Puma is to culinary medicine. At thirty-five, after eating too much of the Standard American Diet (SAD, isn’t it?), Dr. La Puma had become SADly paunchy. So he decided to research the science of nutrition while also going to culinary school to learn to cook. He created the revolutionary new concept of “culinary medicine”–recipes, foods, and meals that prevent or control common health conditions without sacrificing restaurant-quality taste. Now you can use culinary medicine too. InChefMD’s Big Book of Culinary Medicine, you’ll learn to stock the medicine chest in your kitchen, use the doctor inside of you, and create dishes that give you lifesaving benefits and truly dazzling flavor. Dr. La Puma serves up a step-by-step eight-week plan to motivate you and help you change your life. Try Saffron Scallop, Shrimp, and Chickpea Paella. Or Sicilian Pasta with Swiss Chard, Goat Cheese, and Basil. Or Spicy and Rich Sausage and Kidney Bean Chili. Anyone who loves food, wants to have more energy, wants to reverse his or her family health history, or wants to know what to eat to get and stay healthy should read this book. Its recipes, meals, and menus can work within minutes of eating them. Experience food you can’t wait to make, and grab the energy and good health to reclaim your life. Doctor, What Do I Eat for That? Your kitchen needs a ChefMD. Renowned physician and professionally trained chef Dr. John La Puma has just the person for the job–you! By following the ChefMD Eight-Week Plan, you’ll find your inner doctor and learn to eat for optimal health and maximum satisfaction. UseChefMD’s Big Book of Culinary Medicineto: • Discover what and how to eat for forty health conditions–starting with Acne, ADD, Alzheimer’s, Arthritis, and Asthma • Build a “culinary medicine chest” with fifty amazing foods that prevent or control common health conditions without sacrificing restaurant-quality taste • Conquer fatigue, supercharge your immune system, and look and feel younger • Get the most nutrition from the foods you eat • Find the ChefMD Essentials–thirty-six healthful and flavorful brand-name foods in boxes, bags, and cans • Fall in love with food again with fifty easy ChefMD recipes–and no guilt! Eat and cook the ChefMD way and discover just how delicious life can be! From the Hardcover edition.
The Mediterranean Slow Cooker
by Michele ScicoloneWith the combination of tradition, innovation, and ease that have made her recipes so popular, Michele Scicolone gathers intriguing dishes from every corner of the Mediterranean and streamlines them for the slow cooker. The range is eye-opening: from simplified and freshened classics like Greek shrimp with tomatoes and feta, to Israeli sweet-and-sour meatballs, to Moroccan vegetable tagine, to coffee-caramel flan from Spain. But Scicolone also serves up a profusion of fascinating lesser-known dishes, such as a creamy polenta lasagna, a port-braised chicken from Portugal, a spiced frittata from Tunisia, and BanditâTMs Lamb, as well as her own seductive creations, like Cannoli Cheesecake.
Food Processing: Principles and Applications (3rd Edition)
by J. Scott Smith Y. H. HuiRenowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
Salvada por los pasteles
by Marian KeyesEn este libro delicioso, Marian Keyes nos ofrece más de ochenta recetas de pasteles, pastas, postres y galletas, pero es mucho más que esto: en tus manos tienes la oportunidad de pasar unos momentos maravillosos en el mundo de la autora, disfrutando de su visión tan genial y tan suya de la vida.Marian comparte con nosotros sus experiencias en la cocina y lo que le llevó a pasar tantas horas en ella:«Estaba totalmente hundida en una depresión y no encontraba ninguna solución. Solo podía esperar y aguantar. Tenía que buscar algo que me ayudara a pasar el tiempo mientras esperaba que todo volviera a la normalidad. Por eso me puse a cocinar, a preparar un pastel, un pastel de queso y chocolate. Me gustó tanto que decidí hacer otro. Y otro. A decir la verdad, lo hacía fatal. Era novata total y tuve que aprenderlo todo desde cero. A base de repetir las recetas una y otra vez, sé repostería. He aprendido lo básico y tengo un montón de consejos fáciles y muy útiles que quiero compartir con vosotros. Pero ¡no os asustéis! Todo lo mío es muy elemental. No tendréis que dibujar filigranas con la manga pastelera.»
La cocina pop de El Comidista
by Mikel López IturriagaLa cocina pop es el último invento de El Comidista, uno de los blogs gastronómicos más populares de España. Es pop porque relaciona la comida con el cine, la música, la televisión, la moda o la publicidad. Y también es pop porque las recetas son tan fáciles y directas como una canción de los Ramones o un episodio de Juego de Tronos.Este libro recoge el particular universo del blog y lo amplía con fotos y nuevas secciones como las "Antiguías", los "Menús para ver series" o las recetas de artistas invitados. También actualiza sus delirantes entrevistas a platos viejunos y selecciona lo mejor del consultorio culinario más estrambótico, "Aló, Comidista".Mikel López Iturriaga practica una particular "cocina de autor" que mezcla recetas deliciosas y consejos prácticos un tanto irreverentes. Lo fundamental para disfrutar de la comida no es invertir mucho tiempo ni dinero en costosos ingredientes o preparaciones sofisticadas absurdas. Sólo es necesario tener ganas de divertirse... y un libro como éste.
Fiesta en la cocina
by Marta CarniceroCocinar es divertido y así tenemos que comunicárselo a los más pequeños de la casa. En la cocina los niños aprenden, adquieren autonomía, ganan en autoestima, se atreven a probar alimentos nuevos y, además, están entretenidos.Fiesta en la cocina es un recetario muy completo al estilo tradicional que invita a participar a los más pequeños y a los chicos que ya pueden hacer sus primeros pinitos solos: son recetas pensadas especialmente para que a los niños les resulte fácil elaborarlas, sanas y muy apetecibles para el paladar infantil y el de toda la familia.Desde dulces para animar una tarde lluviosa, golosinas para una fiesta, recetas sin fogones para los más pequeños, batidos fresquitos para el verano, recetas rápidas para los que tienen mucha prisa, platos fríos para cuando llegamos de la playa, tapas deliciosas, pizzas para una noche de sábado divertidísima, platos para una cena de cada día, menús para sorprender a los padres... Un sinfín de ideas deliciosas a las que nadie se podrá resistir.
The Deen Bros. Take It Easy
by Melissa Clark Paula Deen Bobby Deen Jamie DeenIf you haven't got time to waste, Jamie and Bobby Deen have the meals to make. Imagine getting dinner on the table for your family in forty-five minutes or less. In this inspired and indispensable new cookbook, Paula Deen's sons show you how to whip up 125 delicious Southern-style recipes quicker than you can say, "Come and get it!"The Deen brothers know a lot about cooking good food fast. They hosted the Food Network hit Road Tasted, appear regularly on Good Morning America, and are co-owners (with their mom) of Savannah's famous The Lady & Sons Restaurant. Their fast-paced lifestyles require no-fuss meals without a lot of prep. Jamie's a family man who's got to work, serve supper, and still chase after his three-year-old son. Bobby, one of People magazine's most eligible bachelors, appreciates a good meal before heading out to work at his restaurant or for a night on the town. They're the perfect guys to write a guide to swift dishes that don't stint on taste or Southern authenticity.This mouthwatering collection offers dishes that really deliver on flavor yet can be prepared within a budget. There are no hard-to-find ingredients or tricky techniques to follow, just the tasty, irresistible cooking that the Deens have come to be known for. For lunch, dinner, or late-night snacks, if you've got meat in mind, how about Speedy Mini-Meat Loaves with Baked Sweet Potato Wedges? If chicken's your choice, Broiled Pesto Chicken with Cherry Tomatoes is a satisfying possibility. And if you're really on the go, there are whole chapters devoted to simple grilling and crockpot cooking.Lighter fare includes Turkey and Black Bean Burgers with Corny Salsa and Jerk Shrimp Kebabs with Tomatoes, Onions, and Peppers, and main-course salads such as Jamie's Nutty Orange Chicken Salad. If you have kids, they will love Yummy Orange Beef Fingers. In fact, in honor of Jamie's son, there's a whole chapter devoted to kids' food called "Jack's Favorites" (which might become your kids' favorites too!). And what's a meal without dessert? Jamie and Bobby offer their favorite temptations, ranging from Chocolate Peanut-Butter Malteds to Quick Blackberry Cream Pie.Seasoned with wonderful never-before-seen color photos of the entire Deen family and sprinkled liberally with Jamie's and Bobby's down-home charm, and including signature dishes from The Lady & Sons Restaurant, The Deen Bros. Take It Easy is a treat in itself for anyone with a full life and an empty stomach.From the Hardcover edition.
¡A comer!
by Eduard Estivill Montse Domènech«Ya lo he probado todo y no hay manera de que coma.» Para muchos padres, la hora de comer de sus hijos se convierte en un infierno. La boca cerrada es nuestro peor pesadilla... Visto el éxito de su método para resolver los problemas de insomnio infantil, el Dr. Eduard Estivill se preguntó si también habría un método que pudiera aplicarse al problema de la alimentación ifantil. Por eso solició ayuda a la pedagoga Montse Domènec, y entre los dos desarrollaron un método sencillo, práctico y con unas sólidas bases científicas para enseñar a comer bien, y de todo, a los niños. Después de haberlo puesto en práctica durante tres años, con éxito en el noventa y ocho por ciento de los casos, se han decidido a publicar este manual ameno que ayudará a los padres a ensañar a comer a sus hijos.