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The Good Fat Cookbook
by Barry Sears Fran McculloughGood news. The good fats -- butter, chocolate, eggs, coconut, olive oil, avocado, fish and shellfish, among many other favorites -- are not only delicious, they're good for your brain, heart, immune system, hormones, skin, memory, and emotional well-being. Whatever you think you know about fat, forget it. After two decades of the low-fat diet trend, Americans are fatter -- and less healthy -- than ever before. For many, those torturous no-fat, low-fat diets are outright health hazards, contributing to everything from premature wrinkling and depression to hormone dysfunction and even cancer. In The Good Fat Cookbook, best-selling author Fran McCullough delivers the delicious news. Here is powerful evidence that not only have we been sold a bill of low-fat goods, but the foods we love to eat -- real butter, chocolate, coconut, whole milk and cream, nuts, avocados, cold-water fish, red meat, olive oil, bacon and eggs -- are actually good for us. Not only does fat not make you fat, the good fats slow the effects of aging, improve mood and memory, boost the immune system, and protect against catastrophic disease such as stroke and cancer. And the most surprising news of all: the right fats are great tools for weight loss -- they make you fuller faster and for longer and jump-start your metabolism. McCullough debunks fat myths and demystifies cutting-edge science, while exploring all aspects of the fat phenomenon, fork in hand. More than a hundred simple recipes -- Salmon Chowder, Tuna with Rice, Deep-Fried Coconut Shrimp, Parsley Salad with Avocado, Chicken with Olives and Oranges, Grilled Cheese with Oregano, Crisp Coconut Waffles, Avocado Cheesecake, and Wall-to-Wall Walnut Brownies -- put the good fats back on your table, and McCullough offers spirited advice on everything from the best cooking oils and tastiest canned tuna to nutritional supplements and testing for your fatty-acid profile. Her hundreds of thousands of low-carb fans will be overjoyed to see that most of the recipes here are perfect for them as well. Fran McCullough is the author of the best-selling The Low-Carb Cookbook and Living Low-Carb. She won a James Beard Award for Great Food Without Fuss and, since 1999, has been the editor of the annual Best American Recipes anthology series. A graduate of Stanford University, McCullough began her career as an editor, discovering Sylvia Plath, Pulitzer Prize winner N. Scott Momaday, and National Book Award winner Robert Bly as well as Richard Ford. She also edited and published a distinguished list of cookbook authors, including Diana Kennedy, Paula Wolfert, and Deborah Madison. Her website address is www.blackdirt.net/lowcarb
Good Enough to Eat: A Kid's Guide To Food And Nutrition (An Access Press Guide)
by Lizzy RockwellNIMAC-sourced textbook
Good Enough To Eat: A Kid's Guide To Food And Nutrition
by Lizzy RockwellGood Enough to Eat is one of a kind: the only guide to kids' nutrition written especially for kids. A practical, hands-on tool for families who want to eat a healthy diet, this book explains nutrition from carrots to cookies. <P> In this book, you will learn <P> - all about the nutrient groups--carbohydrates, protein, fat, water, vitamins, and minerals <P> - each nutrient's function <P> - which foods contain which nutrients <P> - how much of each nutrient a kid needs each day <P> - how the body digests food <P> - all about calories <P> Good Enough to Eat includes kid-friendly recipes such as Alphabread and Full o' Beans Soup, and even shows kids how to test their food for fat. Perfect for parents, educators, librarians, and doctors trying to explain healthy eating to kids!
The Good Enough Diet: Where Near Enough Is Good Enough To Lose Weight
by DiversiToo busy for endless calorie counting or specialised diets that require excessive preparation? Struggling to schedule in gym sessions or finding it hard to refuse that second piece of cake? Whatever your reason, The Good Enough Diet delivers great results for people who want to be healthy but don't have time to be obsessive. This breakthrough book by health industry experts dietitian Tara Diversi and exercise physiologist Dr Adam Fraser provides a series of easy-to-implement strategies that will deliver amazing weight-loss results without turning your lifestyle upside down! In this book you will learn: why low-fat food can make you fat why taking the stairs can make you put on weight why health professionals don't follow the advice they give you why near enough really is good enough to lose weight! Stop feeling guilty and punishing yourself for not being perfect and learn the real secret to weight-loss success.
Good Enough: A Cookbook: Embracing the Joys of Imperfection and Practicing Self-Care in the Kitchen
by Leanne BrownYou&’ve got this! Good enough is a cookbook, but it&’s as much about the healing process of cooking as it is about delicious recipes. It&’s about acknowledging the fears and anxieties many of us have when we get in the kitchen, then learning to let them go in the sensory experience of working with food. It&’s about slowing down, honoring the beautiful act of feeding yourself and your loved ones, and releasing the worries about whether what you&’ve made is good enough. It is. A generous mix of essays, stories, and nearly 100 dazzling recipes, Good Enough is a deeply personal cookbook. It's subject is more than Smoky Honey Shrimp Tacos with Spicy Fennel Slaw or Sticky Toffee Cookies; ultimately it's about learning to love and accept yourself, in and out of the kitchen.
Good Energy: The Surprising Connection Between Metabolism and Limitless Health
by Casey MeansA bold new vision for optimizing our health now and in the futureWhat if depression, anxiety, infertility, insomnia, heart disease, erectile dysfunction, type 2 diabetes, Alzheimer&’s, dementia, cancer and many other health conditions that torture and shorten our lives actually have the same root cause? Our ability to prevent and reverse these conditions - and feel incredible today - is under our control and simpler than we think. The key is our metabolic function - the most important and least understood factor in our overall health. As Dr. Casey Means explains in this groundbreaking book, nearly every health problem we face can be explained by how well the cells in our body create and use energy. To live free from frustrating symptoms and life-threatening disease, we need our cells to be optimally powered so that they can create &“good energy,&” the essential fuel that impacts every aspect of our physical and mental wellbeing. If you are battling minor signals of &“bad energy&” inside your body, it is often a warning sign that more life-threatening illness may emerge later in life. But here&’s the good news: for the first time ever, we can monitor our metabolic health in great detail and learn how to improve it ourselves. Weaving together cutting-edge research and personal stories, as well as groundbreaking data from the health technology company Dr. Means founded, Good Energy offers an essential four-week plan and explains: The five biomarkers that determine your risk for a deadly disease.How to use inexpensive tools and technology to &“see inside your body&” and take action.Why dietary philosophies are designed to confuse us, and six lifelong food principles you can implement whether you&’re carnivore or vegan.The crucial links between sleep, circadian rhythm, and metabolismA new framework for exercise focused on building simple movement into everyday activitiesHow cold and heat exposure helps build our body&’s resilienceSteps to navigate the medical system to get what you need for optimal health Good Energy offers a new, cutting-edge understanding of the true cause of illness that until now has remained hidden. It will help you optimize your ability to live well and stay well at every age.
Good Eats: 32 Writers on Eating Ethically
by Jennifer Cognard-Black Melissa A. GoldthwaiteA collection of insightful and personal essays on the role of food in our livesIn an age of mass factory farming, processed and pre-packaged meals, and unprecedented food waste, how does one eat ethically?Featuring a highly diverse ensemble of award-winning writers, chefs, farmers, activists, educators, and journalists, Good Eats invites readers to think about what it means to eat according to individual and collective values. These essays are not lectures about what you should eat, nor an advertisement for the latest diet. Instead, the contributors tell stories of real people—real bellies, real bodies—including the writers themselves, who seek to understand the experiences, cultures, histories, and systems that have shaped their eating and their ethics.A wide array of themes, topics, and perspectives inform the selections within Good Eats, contributing to an enhanced understanding of how we eat as individuals and in groups. From factory farming and the exploitative labor practices surrounding chocolate production, to Indigenous foodways and home and community gardens, the topics featured in this collection describe the wider context of sustenance and ethical choices. Good Eats will encourage you to become more mindful of what and how you eat—and to consider the larger systems and cultures that shape that eating. These essays turn mundane meals into remarkable symbols of how we live, encouraging each of us to find food that is both sustaining and sustainable. Contributors include Ross Gay, DeLyssa Begay, Lynn Z. Bloom, Michael P. Branch, Nikky Finney, Shirley Geok-lin Lim, Barbara J. King, Aimee Nezhukumatathil, Leah Penniman, Adrienne Su, Ira Sukrungruang, Tina Vasquez, Nicole Walker, Thérèse Nelson, Lisa Knopp, Jane Brox, Maureen Stanton, Taté Walker, and many others.
Good Eating's Vegetarian Cooking: Healthy Vegetarian and Vegan Recipes for Appetizers, Entrees and Desserts
by Chicago Tribune StaffGood Eating's Vegetarian Cooking presents exciting yet simple vegetarian and vegan recipes selected or created by Kay Stepkin, author of "The Veggie Cook" column for the Chicago Tribune. <P><P>Along with each recipe is an explanation of why Stepkin chose it for the column, often including dietary benefits, the origin of the dish, and how the flavors complement one another or the time of year. Organized by course, this book makes it easy to find the vegetarian or vegan dish you're looking for. Good Eating's Vegetarian Cooking includes interesting information on the origins of most of its dishes and discusses which ingredients contain important nutrients to supplement plant-based diets. Hearty recipes based off rice and beans are included, along with more exotic global dishes and decadent desserts. Good Eating's Vegetarian Cooking is a guide to everyday vegan and vegetarian cooking. It includes dishes from many cultures, as well as methods for making more traditional vegetarian dishes exciting. The book is great for vegetarians looking for variety, as well as those who wish to bring more flavorful meatless dishes to their home.
Good Eating's Thanksgiving Recipes
by Chicago StaffThis book comprises the best Thanksgiving recipes as collected by the Chicago Tribune and weaves them into a quick, easy guide to help readers whip up successful holiday dinners. Complete with both traditional and innovative recipes, as well as full-color photography, Good Eating's Thanksgiving Recipes offers easy-to-follow instructions and kitchen-tested results for a delicious seasonal celebration. <p><p> Featuring a unique and creative set of entrees, appetizers, side dishes, and desserts, this book is perfect for anyone trying to expand their Thanksgiving repertoire or find inspiration in preparing the perfect holiday meal. Simple holiday treats and savory autumnal favorites make this book a must-have, and the friendly, distinctive tone of the Chicago Tribune makes it a straightforward and accessible resource for any home cook.
Good Eating's Seasonal Salads
by Chicago Tribune StaffGood Eating's Seasonal Salads is a collection of 90 delicious recipes from the Chicago Tribune's Good Eating section that are perfect as exciting side dishes or full, healthy meals. Making use of fresh in-season ingredients, this eclectic assortment of salads features flavorful options for every month of the year. Salads range in style and substance, from practical and quick to creative and gourmet, light and simple to hearty and robust, and from classic stand-bys to unique innovations.Each recipe provides a series of healthy eating tips and is grouped into categories based on its main ingredients, including greens, vegetables, potatoes, eggs, poultry, meat, seafood, rice, grains, beans, pasta, fruit, and dressings. Especially useful is the book's broad selection of winter salads, including delicious whole-grain salads and tips on seasonal produce. Each section is introduced by an entertaining narrative passage informing readers on topics such as the rise in popularity of Romaine lettuce and kale or the history behind the Caesar and Cobb salads. Good Eating's Seasonal Salads also offers the culinary creations of several experienced cooks who provide their own perspectives and voice to the recipes.Salads are versatile and healthful options for snacks or meals, lunch or dinner, summer or winter, and they let home cooks save money by creatively using leftovers in refreshing ways. Good Eating's Seasonal Salads is ideal for novice and expert home cooks alike who are looking to prepare healthy, inexpensive, and appetizing salads using the freshest year-round ingredients.
Good Eating's Quick Breads: A Collection Of Convenient And Unique Recipes For Muffins, Scones, Loaves, And More
by Chicago Tribune StaffGood Eating's Quick Breads provides a broad selection of quick bread recipes--all of which are made with a leavening agent like baking powder or soda instead of yeast to permit immediate baking--that are easily prepared and always enjoyed. An engaging and helpful introduction to baking quick breads precedes recipes that cover everything from scones, muffins, and pancakes to biscuits, savory loaves, and sweet loaves baked with fruits, nuts, and spices. For those who rarely bake, or even for those who regularly do looking for something new, quick breads are perfect sure-success recipes that can be prepared for any occasion.Written in the friendly tone of the Chicago Tribune and compiled from recipes kitchen-tested by the staff's award-winning food writers, Good Eating's Quick Breads is a terrific addition to any home cook's library. Filled with full-color photographs, helpful hints, and interesting back-stories, this book is a wonderful, straightforward way to add a unique twist to any chef's repertoire.
Good Eating's Passover Recipes: Traditional And Unique Recipes For The Seder Meal And Holiday Week
by Chicago Tribune StaffGood Eating's Passover Recipes is a straightforward, creative guide to preparing both traditional and inventive dishes for the Seder as well as the holiday week. This collection takes dozens of mouth-watering recipes from the Chicago Tribune, which has been publishing delicious Passover-friendly recipes for years. It is written in the helpful, distinctive tone of the paper's award-winning staff and includes beautiful full-color photography.This book features the classic staples of any terrific Passover meal, including matzo ball soup, brisket, haroset, gefilte fish, tzimmes, kugel, cakes, and other desserts. Additionally, there are variations on traditional recipes and unique entrees and sides, such as caponata, Moroccan meatballs, salmon cakes, and cucumber-wasabi sauce. All of the recipes included can be adopted for varying levels of Kosher for Passover observance practices.
Good Eating's Party Snacks and Appetizers
by Chicago Tribune StaffPerfect for home cooks looking to entertain, Good Eating's Party Snacks and Appetizers is a collection of recipes both sophisticated and fun, all of which have been hand-picked from 25 years of award-winning Chicago Tribune food writing. Easy to prepare and elegant in presentation, these snacks, appetizers, desserts, and cocktails are terrific for any occasion, including book clubs, dinner parties, summer soirees, and more.Born from the Chicago Tribune's own test kitchen, the recipes feature friendly introductions and conversational tips from experienced food editors. All the recipes are easy to find and logically organized under the following categories: dips and spreads, snacks, appetizers and small plates, savory tarts and pizzas, salads, breads, scones and muffins, cookies and bars, desserts, nonalcoholic drinks, and cocktails.Good Eating's Party Snacks and Appetizers is a go-to resource every home cook should have on the shelf, at the ready to add variety to any party or gathering. With quick and unique recipes like "Artichoke and Pesto Pizza" to "Apricot and Yogurt Parfait with Salted Pistachio Brittle," your guests will never want to leave.
Good Eating's Holiday Cookies: Delicious Family Recipes For Cookies, Bars, Brownies, And More
by Chicago Tribune StaffFor over a decade, the Chicago Tribune has run its annual Holiday Cookie Contest, asking readers to submit recipes that are both unique and meaningful to them. Each recipe is accompanied by a brief description or story explaining why the cookie is special to the reader and their family. The Chicago Tribune then carefully considers these essays while choosing the finalists and ultimately publishing the winners in the paper.Good Eating's Holiday Cookies is a comprehensive collection of the best holiday cookies as curated from over a decade's worth of reader submissions to the Chicago Tribune. It is an eclectic and delicious mix of recipes both traditional and modern, representing the diverse cultural makeup and skill sets of Chicago Tribune readers.Complete with full-color photography and helpful baking tips, this book brings the friendly, distinctive tone of the Chicago Tribune home for the holidays. From cookie classics to twists on old standards, such as Tropical Nuevo Latino Cookies, Dorie's Dark and Stormies, and Grandma Grump's Peanut Butter Drizzles, Good Eating's Holiday Cookies provides any home baker with a plethora of possibilities for any holiday party.
Good Eating's Gluten-Free Recipes
by Chicago Tribune StaffCompiled from an eclectic range of healthy, delicious recipes that originally appeared in the Chicago Tribune, Good Eating's Gluten-Free Recipes brings together a multitude of the best gluten-free dishes, from hors d'oeuvres to entrees to desserts. These dishes are vibrantly and naturally gluten-free, as tested and approved by the award-winning food writers and journalists at the Chicago Tribune.Organized by courses, this book provides enough recipes for an entire well-balanced meal. With unique takes on vegetables, poultry, and seafood to insights on gluten-free grains, home cooks no longer need to struggle adapting or converting "regular" recipes to gluten-free. Showcasing a range of flavors and a variety of techniques, this beautifully photographed ebook is great for experienced gluten-free cooks and those wanting to incorporate healthier habits into their everyday meals.Good Eating's Gluten-Free Recipes is a convenient, easily searchable guide compatible for any tablet, e-reader, smartphone, or computer that will help readers find simple, creative approaches to making fresh, flavorful gluten-free meals.
Good Eating's Global Dining in Chicago
by Chicago Tribune StaffCompiled directly from the Chicago Tribune's restaurant reviews, Good Eating's Global Dining in Chicago is an expansive and diverse collection of the best international cuisine throughout the city and suburbs. The featured restaurants featured span a variety of cultures and continents: East and Southeast Asian, Central and South American, African, European, Middle Eastern, and more. The Chicago Tribune's award-winning reporters cover everything from the quality of a restaurant's dishes to dining décor, location, and service in vivid detail. Each section is organized by region, so readers can see an overview of international options before choosing a restaurant. Perfect for both Chicago residents and visitors, Good Eating's Global Dining in Chicago is a great guide for the adventurous and curious eater.
Good Eating's Fine Dining in Chicago
by Phil VettelCompiled directly from the Chicago Tribune's restaurant reviews, Good Eating's Fine Dining in Chicago is an authoritative collection of the best restaurants in Chicago, including the 2012 and 2013 Michelin-star rated restaurants as well as all of the restaurants rated by the newspaper as four stars. Author and longtime Chicago Tribune dining critic brings the experience of dining in the city's most acclaimed restaurants to life with his warm, accessible writing and extensive expertise.In the past decade, Chicago has become an international destination for fine cuisine, home to master chefs like Rick Bayless, Grant Achatz, and Stephanie Izard. The Chicago Tribune and Phil Vettel have built an insiders' relationship with these top Chicago hotspots, and Good Eating's Fine Dining in Chicago divulges juicy food industry insights along with mouthwatering reviews.This book represents the top tier of dining establishments in the Windy City, in terms of both the highest-quality food and the most innovative and elegant presentation. Organized by types of cuisine, the book reveals a diverse range of fine Chicago restaurants ranging from molecular gastronomy and contemporary American to classic French and new inventive ethnic cuisine. Perfect for both Chicago residents and visitors, Good Eating's Fine Dining in Chicago is a great guide for any lover of gourmet food.
Good Eating's Dessert Recipes: Cakes, Pies, Cobblers, Tarts And More
by Chicago Tribune StaffCompiled from the vast archives of kitchen-tested recipes that originally appeared in the Chicago Tribune, this book is a one-stop recipe shop for all your favorite desserts. Ranging from cakes and cookies to pies and cobblers, as well as souffles, mousses, puddings, tarts, and frozen delicacies, Good Eating's Desserts Cookbook is a sweet and simple guide to creating all the dishes a dessert aficionado could ever want.Try out traditional favorites and exotic experiments, all by following the straightforward step-by-step instructions from the Chicago Tribune's award-winning food writing staff. This book features desserts tailored for season and occasion, as well as beautiful full-color photography and the simple search-and-find interface of every Good Eating cookbook.
Good Eating's Creative Pasta
by Chicago Tribune StaffGood Eating's Creative Pasta is a collection of delicious pasta recipes from the Chicago Tribune's Good Eating section that will provide any home cook with a wide range of recipes for all occasions. Tested and proven dishes for entrees, side salads, and appetizers make up a terrific variety of pastas, from a quick and classic "Late Night Spaghetti" to a more innovative "Free-Form Lasagna with Zucchini Lemon-Thyme Cream."Each recipe offers a series of helpful tips, suggestions, and comments on dish adaptations, and the entries are grouped into six categories: All About the Sauce, Meatballs & Other Accessories, Hand Made Pasta, Keep It Simple, Classic Comforts, and With a Twist. Aside from pasta, recipes for sauces and meatballs are also featured, including "Homemade Ricotta," "Meatballs in Tomato-Wine Sauce," and "Uncooked Tomato Sauce."Originating as one of the gems of Italian cuisine, pasta has become a staple in American cooking. This book is the ultimate mix of hearty and healthy, creative and quick, as well as light and filling. Combining flavorful classics and nutritious new recipes, Good Eating's Creative Pasta will extend any home cook's noodle repertoire by providing tasty dishes that will surely be savored.
Good Eating's Cocktail Recipes
by Chicago Tribune StaffGood Eating's Cocktail Recipes presents original recipes and innovative twists on classic cocktails from the Chicago Tribune's award-winning food and drink writers, as well as from highly respected local bartenders. Included are tips on setting up a home bar, choosing the freshest ingredients, and creating the perfect mixed drink for yourself, family, and friends.Good Eating's Cocktail Recipes is a highly useful and easily searchable guide-pull it up on your Smartphone or keep it on a nearby tablet. Conveniently organized by base liquor, this book allows readers to explore their favorite spirits more extensively and to try exotic drinks through proven recipes. Whether cocktail aficionados favor vodka, rum, gin, tequila, brandy, or whiskey, or are intrigued by Campari, sherry, and absinthe, this book has it all.Emphasizing simplicity, this book offers a variety of drinks featuring two-or-three ingredients, such as Sidecars and Manhattans. But for the more adventurous sort, unique gourmet creations like the Orange Jazz (combining citrus-infused vodka with Jasmine tea) will satisfy any craving for craft cocktails. Good Eating's Cocktail Recipes is a fun, easygoing, and modern take on mixology, helping thirsty readers find easy yet creative approaches to fresh, artisanal drinks for any occasion.
Good Eating's Classic Home Recipes
by Chicago Tribune StaffGood Eating's Classic Home Recipes offers a comprehensive collection of side dishes, meals, and desserts that were compiled from over 25 years of food reporting by the Chicago Tribune. It includes many heirloom family recipes submitted directly by Tribune readers, from comforting classics and gourmet twists on popular recipes, to culturally unique dishes as diverse as Chicago itself.With helpful recipe introductions and tips from food editors, Good Eating's Classic Home Recipes is perfect for anyone searching for old favorites and new standards alike. This book features a rich array of breakfast and brunch dishes, soups and salads, pastas, poultry, beef, breads, as well as cakes and pies--plenty of choices for any home cook looking for inspiration in the kitchen. Sweet and savory options for every meal makes Good Eating's Classic Home Recipes a must-have resource for holiday cooking, and dishes such as "Cheesy Grits" or "Slow-Cooker Beef and Guinness Stew" are perfect to be shared with family and friends for holidays, parties, and gatherings of any kind.
Good Eating's Christmas Recipes: Delicious Holiday Entrees, Appetizers, Sides, Desserts, And More
by Chicago Tribune StaffGood Eating's Christmas Recipes is a quick and easy guide for successful and delicious holiday dinners. This collection features the best Christmas Eve and Christmas Day recipes the Chicago Tribune has printed from the traditional to the innovative. Full-color photography captures these dishes in mouthwatering detail.Featuring unique and creative entrees, appetizers, side dishes, and desserts, this book is perfect for anyone trying to expand their Christmas repertoire or seeking inspiration for the perfect holiday meal. Simple holiday treats and savory favorites make this book a must-have, and the friendly, distinctive tone of the Chicago Tribune makes it a straightforward and accessible resource for any home cook.
Good Eating's Cheap Eats in Chicago
by Chicago Tribune StaffKnown for its delicious deep-dish pizza, overflowing hot dogs, and hearty Italian beefs, Chicago is also known by locals for its plenitude of unique neighborhood restaurants and its incredibly diverse food culture. Good Eating's Cheap Eats in Chicago is the first-ever collection of the best of these restaurants from the city and suburbs as hand-picked from the Chicago Tribune's popular Cheap Eats feature. This comprehensive collection is conveniently organized by neighborhood and is filled with helpful tips on what to try and what to pass by, all written in the friendly, distinctive tone of the award-winning staff of Chicago Tribune food writers.Good Eating's Cheap Eats in Chicago is perfect for the hardworking student, the budget-conscious traveler, and the city or suburban family seeking an inexpensive night out that doesn't compromise on taste. Affordable options in popular hotspots like Lincoln Park and the Loop are revealed, along with the best of diverse neighborhoods like Andersonville, Ukrainian Village, Bucktown, and Hyde Park. Even going beyond the city limits, this book explores the best low-cost suburban restaurants in towns like Downers Grove, Naperville, Evanston, and many others. For delicious dining on a budget, Good Eating's Cheap Eats in Chicago is a handy, straightforward guide for both longtime locals and first-time visitors to celebrate the Chicago area for its eclectic range of cuisines, dining styles, and beautiful neighborhoods.
Good Eating's Best of the Best
by Carol Mighton HaddixIn this, it's first new cookbook in more than a decade, the Chicago Tribune offers 50 of the very best recipes from the pages of the paper's weekly Good Eating section. The Tribune remains one of the few newspapers in this country with its own working test kitchen, which ensures that the recipes are accurate and reliable. Each year, staff members choose their favorites. Now, the best of those winning recipes are compiled in a book that reflects how we having been cooking--and eating--over the last decade.The book features recipes from across the wide range of common kitchen offerings: starters, meat and poultry dishes, seafood, pasta, rice, side dishes, salads, baked goods, and desserts. In addition, a section on menu planning offers readers ideas for entertaining.Among the recipes featured:Mac and cheese with bacon and tomatoSesame bok choyNapa slaw with charred salmonChicken cacciatore with red and yellow peppersHomemade maple-sage sausageStrawberry shortcake muffinsChocolate peanut butter pots de crèmeThis book is sure to have broad appeal with home cooks and food enthusiasts across the country and around the world.
Good Drinks for Bad Days
by Kerry ColburnGot fired? Satisfy your urge to set something ablaze with a Flaming Diablo. Heinous meeting? Plunge into a Death in the Afternoon. Gained weight? Forget the club soda--embrace those newfound pounds with a Butterball. The reality is, when the day really sucks, forget all the ways you might rise above it--you have the right to wallow in it. Tell yourself your problems, give yourself some much-deserved sympathy, and make another round on the house. Soon you'll be your own best bartender, the one who can really cure whatever ails you. In this book you'll find more than 50 delicious antidotes for everyday disasters, handily organized into recipes for Work, Love, Home, and Life in General. Drinks range from a basic whisky sour to a champagne cocktail, and recurring "From Bad to Worse" bursts offer suggestions for an added alcoholic kick when things get really bad.