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JJ Virgin's Sugar Impact Diet Cookbook: 150 Low-Sugar Recipes to Help You Lose Up to 10 Pounds in Just 2 Weeks
by J. J. VirginThe Essential Companion to JJ Virgin's Sugar Impact Diet JJ Virgin's Sugar Impact Diet will revolutionize the way readers think about sugar. This companion cookbook brings the groundbreaking diet into the kitchen and makes it easier - and tastier-for readers to drop damaging sugars and lose fat fast. Featuring more than 150 delicious and simple recipes, including mouthwatering breakfasts, lunches, dinners, snacks and sweet-tooth-taming desserts, this cookbook is designed to help readers drop pounds and melt away fat without missing the foods they love. JJ Virgin's Sugar Impact Diet Cookbook provides all of the tools readers need to succeed, including meal plans, grocery lists, and customizable menus for readers with special diets like vegans, vegetarians, and Paleo devotees.
JJ Virgin's Sugar Impact Diet: Drop 7 Hidden Sugars, Lose Up to 10 Pounds in Just 2 Weeks
by J. J. VirginTHE NEW YORK TIMES BESTSELLEROutsmart Sneaky Sugars to Lose Fat Fast!If you're eating healthy, but just can't seem to lose weight, you're not alone. Sugar is the single biggest needle mover when it comes to your health and the number on the scale, but sugar hides in places you'd never expect: whole foods, diet foods, packaged foods, dressings . . . even sugar substitutes. And it's not enough to cut out or cut back on sugar-you have to cut out the right kinds of sugar. In this groundbreaking book, New York Times bestselling author JJ Virgin explains the powerful concept of Sugar Impact: how different sugars react differently in the body. High Sugar Impact foods cause weight gain, energy crashes, and inflammation. Low Sugar Impact foods fuel your body for prolonged energy and promote fat burning. This eye-opening book pinpoints the most damaging sugars that we eat every day-without even realizing it-in common foods like skim milk, diet soda, whole-grain bread, and "healthy" sweeteners like agave.By swapping high Sugar Impact foods for low Sugar Impact foods you will shed fat fast-up to 10 pounds in 2 weeks!-and transform your body and your health for good. Best of all, you don't need to eliminate sugar completely or count calories. Prepare to:Lose the bloatTarget belly fatRev your metabolismCut cravingsBecome a fat burner, not a sugar burnerLose fat fast-and forever!
JUST THE RULES: Tosca's Guide to Eating Right
by Tosca RenoSince The Eat-Clean Diet® emerged on the scene in 2007, millions of people have adopted the Eat-Clean lifestyle and improved their lives. Designed with your busy lifestyle in mind, Just the Rules is your handy, go-to pocket guide for Eating Clean. With the flip of a page, you'll have easy-to-access information, including: tips and tricks to Eat Clean on the go, expert advice on weight-gain culprits and easy ways to choose REAL foods, all packed into easy-to-digest info bites - one per page to keep it simple!Author ResidenceSince reclaiming her life, losing weight, getting in shape and becoming a fitness model in her 40s, New York Times bestselling author Tosca Reno has become the face and voice of inspiration for millions. In addition to her Eat-Clean Diet® series and other books, she writes monthly columns for Oxygen and Clean Eating magazines and articles for other fitness publications. She appears as an interview subject and expert on countless TV and radio programs, and has her own TV series. Tosca lives just north of Toronto.Marketing: Co-op available Full-scale marketing, including editorial and advertising, in the following glossy international magazines: MuscleMag International, Maximum Fitness, Reps!, Oxygen, and Clean Eating. Professional publicity based in LA and NYC Appearances on local and national TV and radio Promotion in major newspapers, magazines, blogs, forums and websitesSales Handles: With today's trend of two-income families, everyone is busier. Eating Clean saves time and money.Endorsements: Angelina Jolie, Halle Berry and Nicole Kidman follow this diet, according to Us Weekly and other magazines, internet sites and TV shows.Audience: Busy adults who want to lose weight and improve their health.
Jaboticaba Berry: A Brazilian Superfruit
by Roberto de Paula do Nascimento Ana Paula da Fonseca Machado Ângela Giovana Batista Mario Roberto Marostica JuniorJaboticaba Berry (Plinia spp.), a native fruit from the Brazilian Atlantic Forest, has been associated with several benefits for the prevention or therapy of chronic diseases due to its promising set-up of antioxidants and nutrients. Jaboticaba shows a distinguished amount of bioactive compounds when compared to other popular berries, which instigates great interest in pharmaceutical and food usage. The many parts of the berry, but especially the seed and peel by-products, are rich in dietary fibers and phenolic compounds and therefore have been able to counteract the negative implications of obesity, diabetes, inflammation, hepatic complications, and cancers, as shown by experimental studies. The development of new products and alternative therapies calls for the understanding of jaboticaba’s history, occurrence, morphology, nutritional and chemical composition, and industrial usage potential, reunited in this book. Well-founded and cutting-edge Jaboticaba berry: A Brazilian superfruit aims to instigate and inspire researchers, health and academic professionals, food and pharmaceutical scientists, educators, students, and all of those interested in natural products, herbal medicine, innovative alternative therapies, and sustainable use of by-products.
Jack Daniel's Cookbook: Stories and Kitchen Secrets from Miss Mary Bobo's Boarding House
by Mindy Merrell Lynne TolleyIf youÆve ever ventured seventy miles south of Nashville to the quaint farming town of Lynchburg, you already know that it is justifiably famous for two things: Jack DanielÆs Old No. 7 and the legendary spread of Southern cooking at Miss Mary BoboÆs Boarding House. The recipes in this collection combine two of TennesseeÆs most celebrated cultural treasures into a guide for home cooks eager to capture the spirit of Lynchburg in their own kitchens. Written by Miss Mary BoboÆs own Lynne Tolley and food writer Mindy Merrell, this cookbook distills the essence of Lynchburg life into something tangible you can experience whenever you need it. Join Lynne, Jack DanielÆs own great-grandniece, as she shares family secrets, legacies, and heirloom recipes. Get a taste of life in the old Bobo Hotel, and discover how you can treat your own guests with the same trademark hospitality Miss Mary extended at her boarding house. YouÆll get a crash course in Southern cooking along the way, with a primer on the ingredients and techniques found in any good olÆ Lynchburg kitchen. From grits and ham hocks, to iron skillet seasoning and self-rising cornmeal, all the pillars of a country kitchen are covered. So push up your sleeves, pour yourself a tall glass of Lynchburg Lemonade, and get ready to whip up some Moore County favorites.
Jack and the Giant Barbecue
by Eric KimmelJack's late daddy once made the best barbecue in West Texas, until a giant stole his recipe book. Jack is determined to find that greedy old giant and get those recipes back! With a little bit of strength, the help of an unlikely jukebox, and a whole lot of luck, Jack outwits the giant and opens his own barbecue shack. John Manders' hilarious gouache paintings, bring Eric Kimmel's version of Jack and the Beanstalk to uproarious life.
Jack and the Hungry Giant: Eat Right with My Plate (Into Reading, Read Aloud Module 4 #3)
by Loreen LeedyNIMAC-sourced textbook
Jack's Wife Freda: Cooking From New York's West Village
by Dean Jankelowitz Julia Jaksic Maya Jankelowitz“Walking into Jack’s Wife Freda feels like a big, warm hug. Maya and Dean serve food you want to eat, anytime, any day. Though I’ll never stop parking myself at their restaurants, I can’t wait to re-create their favorites (and mine) at home.”—Jessica Seinfeld, bestselling author of Deceptively Delicious, The Can’t Cook Book, and Food SwingsFrom Jack's Wife Freda, the New York City neighborhood restaurants with a worldwide following, a gorgeously illustrated cookbook filled with beloved recipes for accessible, delicious, and inventive Jewish comfort-food cooking at home.Jack's Wife Freda, a pair of downtown restaurants whose signs bear the illustrated face of their namesake grandma, have become part of the epicenter of Jewish comfort-food dining in New York's Greenwich Village. With their communal, casual vibe and detailed coziness, the restaurants feel like home, and everyone--from the many local regulars to thousands of tourists just passing through--is greeted like family by owners Maya and Dean Jankelowitz, and their staff. And the food is another reason you never want to leave. A tempting and imaginative meld of Jewish immigrant traditions and recipes, the menu crafted by chef Julia Jaksic borrows from the Ashkenazi and Sephardic dishes of the Jankelowitz's respective childhoods, along with the flavors of South African and Israeli cooking. Fans line up on Carmine and Lafayette Streets each morning for a taste of the legendary spicy baked Shakshuka, Eggs Benny with Beet Hollandaise, or Rosewater Waffles with Honey Syrup. The bustling lunch crowd digs into classics like Matzoh Ball Soup, paired with new favorites like Peri-Peri Chicken Wings infused with African bird's eye chili, and Maya's Grain Bowl with Turmeric Tahini Dressing. Refreshing daytime drinks including Cantaloupe Juice and Nana Tea give way to a signature New York Sour at five o'clock, alongside an appetizer of Fried Zucchini Chips with Smoked Paprika Aioli or Haloumi with Grapes. Dinnertime brings delectable crowd-pleasers that home cooks will turn to again and again: Spiced Rack of Lamb with Herbed Israeli Couscous, Duck Tagine, and Freda's Fish Balls. Malva Pudding, Yogurt Panna Cotta with Rose Syrup and more are a perfect end to any meal.Good food enjoyed with friends and family is the foundation of Jack's Wife Freda, and Maya and Dean bring the same vibrant energy and love of great cooking and healthful eating to their first cookbook. Whether you live around the corner and pop in regularly for a favorite meal or look forward to an out-of-town visit, this beautifully illustrated and user-friendly book makes it easy to eat from Jack's Wife Freda all day, every day.Follow online at jackswifefreda.com and on Instagram @jackswifefreda. From the Hardcover edition.
Jacques Pépin Art of the Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird
by Jacques PépinFrom legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens, featuring dozens of his celebrated paintings and more than 50 recipes, along with a treasure trove of poignant and often humorous stories.Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career—cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK’s White House Chef for a job at Howard Johnson’s, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques’ favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques’ stunning paintings of chickens. “If it clucks or scratches, it’s likely that Jacques has painted it.” This unique book is the next best thing to a visit to Jacques’ home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken.
Jacques Pépin Cooking My Way: Recipes and Techniques for Economical Cooking
by Jacques PépinMaster chef Jacques Pépin shares his expert insights on cooking economically at home—how to save money, time, and effort—in Jacques Pépin Cooking My Way, with over 150 recipes. All great chefs know not to waste ingredients, time, or effort—and for master chef Jacques Pépin, this means thinking efficiently about cooking, even at home. In Jacques Pépin Cooking My Way, the legendary cooking teacher offers expert insights on cooking economically at home, with techniques that save money, time, and cleanup effort, without sacrificing taste. Shop for ingredients seasonally when they’re the most affordable, flavorful, and full of nutrition. Don’t overlook inexpensive cuts of meat and poultry. Use up as much of your ingredients up as possible, like saving your meat and vegetable trimmings for a stock, soup, or eventually, a sauce. Transform leftovers into an entirely new, pleasurable meal. With more than 150 recipes, along with an illustrated menu for each season, Jacques Pépin Cooking My Way equips you with everything you need to cook the way Jacques Pépin does. Recipes include:Garlicky Romaine with CroutonsGrits and Cheese SouffléBlack-Eyed Peas and Kale RagoutSkillet Butternut SquashZucchini-Tomato GratinBaked Salmon with Pesto ButterClam FrittersScaloppine of Turkey Breast in Mushroom Cream SauceStrawberries with Sour Cream and Brown SugarThis beautifully revised, updated, and completely repackaged edition of Pépin Economique is an instant classic and a necessity for any home cook looking to make high-quality dishes with minimal time, effort, and money, now with full-color photographs and Jacques’ celebrated paintings.
Jacques Pépin Heart & Soul In The Kitchen
by Jacques PépinIn the companion book to his final PBS series, the renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.“Over the course of his years on PBS, Pepin has likely appeared in your house, and through these recipes, which he cooks at home for family and friends, he invites us into his.” —Entertainment Weekly“Charming and cheerfuf . . . His recipes are of the moment, his techniques timeless.” —The Atlantic “When Pépin cooks, we pay attention. The world-renowned French chef’s latest release is shaping up to be the next Dinner Party Bible, with simple, elegant dinners to make for friends and family.” —People
Jacques Pépin New Complete Techniques
by Jacques PépinThe &“concise, informative, indispensable&” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: learning basics, such as how to use knives correctly and how to cut a flawless julienne;conquering classic recipes, such as crêpes suzette and hollandaise sauce;creating whimsical and elegant decorations, such as olive rabbits and tomato flowers;tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker;and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef&’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.
Jacques Pépin New Complete Techniques
by Jacques PépinThe &“concise, informative, indispensable&” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: learning basics, such as how to use knives correctly and how to cut a flawless julienne;conquering classic recipes, such as crêpes suzette and hollandaise sauce;creating whimsical and elegant decorations, such as olive rabbits and tomato flowers;tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker;and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef&’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.
Jacques Pépin New Complete Techniques, A Sampler: 13 Techniques, 7 Recipes
by Jacques PépinA sampling of recipes from Jacques Pépin New Complete Techniques, by the grand master of cooking skills and methods Jacques Pépin&’s work has been universally hailed by professional chefs and home cooks alike. Updated with new techniques and recipes, demonstrated by Pépin in step-by-step photographs, the Jacques Pépin New Complete Techniques Sampler is a culinary course on classic cooking, carefully selected from Pépin&’s full New Complete Techniques cookbook. These time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put the techniques into practice. Inside you&’ll find step-by-step demonstration photographs and a fresh design to make it even easier to follow the guidelines.
Jacques Pépin Quick & Simple
by Jacques Pépin250 of master chef Jacques Pépin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup You don't need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pépin. Just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. So, he came up with Jacques Pépin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprêmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques' timeless food and advice, and now includes beautiful photographs.
Jacques Pépin: A Little Golden Book Biography (Little Golden Book)
by Candice RansomDream big with a Little Golden Book biography about French chef Jacques Pépin, who taught countless fans how to cook french meals—and carve lemons into the shape of pigs. Little Golden Book biographies are the perfect introduction to nonfiction for young readers—as well as fans of all ages!This Little Golden Book about Jacques Pépin—the beloved French chef, artist, and close friend of Julia Child—is an inspiring read-aloud for young foodies and their parents.Look for more Little Golden Book biographies: • Harry Belafonte • Tony Bennett • Iris Apfel • Oprah Winfrey • Julia Child
Jam Bake: Inspired Recipes for Creating and Baking with Preserves
by Camilla WynneA one-of-a-kind preserving and baking book packed full of delicious jams and the delectable dessert that best showcase them, from pastry chef and Master Preserver Camilla Wynne."What can I do with this jam besides put it on toast?" Master Preserver and pastry chef Camilla Wynne is constantly asked this question when teaching her popular preserving classes. Enter Jam Bake: a one-of-a-kind cookbook full of her jam, marmalade, fruit butter, and jelly concoctions, along with recipes for what to do with them beyond toast. In Jam Bake, Camilla shares more than 80 incredible recipes for baking with the jams you make—from Empire Cookies to Rye and Coffee Hand Pies, or Angel Biscuit Donuts to Black Forest Torte. The jams themselves are lower sugar, without commercial pectin, and split into three distinctive categories:• Standalones: preserves with single note flavors starring a specific fruit, such as Black Raspberry Jam• Duets: pairings that shine together, like Prune & Meyer Lemon Butter• Containing Multitudes: preserves full of all sort of fruits and more,including Mulled Wine Marmalade Don&’t feel like making the jam that pairs with the baking recipes? No problem! Camilla has recommended store-bought substitutes for each sweet treat in addition to providing a helpful guide to buying quality preserves. Seasoned preservers will delight in Jam Bake's streamlined canning process and newcomers will be undaunted by Camilla&’s simple steps. Home bakers too will enjoy these modern recipes that range from quick and easy to flexing those creative muscles. And, of course, Jam Bake will be welcomed by those who love to simply spread flavorful jams on toast.
Jam It, Pickle It, Cure It
by Karen SolomonDo you relish the joys of hot toast spread with your own homemade butter and jam? Love to dazzle your friends with jars and tins of choice goodies-all created by you? The kitchen is a paradise for crafty cooks, and whether you're a newcomer to the realm of amateur artisanal edibles or a seasoned food crafter on the prowl for your next batch of appetizing challenges, Jam It, Pickle It, Cure It has recipes galore for you (75, to be exact). Projects range from perfect pantry staples (Butter, Crackers, Pasta) to festive giftables (Toasted Walnut Brandy, Lemon Curd, Peanut Butter Cups); some give quick gratification (Mayonnaise, Rumkirschen, Potato Chips), while others reward patience (Gravlax, Ricotta Salata, Kimchee). Practical prep-ahead and storage instructions accompany each recipe, several give variations (like Caramelized Onion and Thyme Butter-yum), and most share ideas on how to use it, serve it, and give it away. Complete with color photographs and the accumulated wisdom of author Karen Solomon's years of food crafting, Jam It, Pickle It, Cure It is your one-stop resource for turning your culinary inspiration into a pantry full of hand-labeled, better-than-store-bought creationsKaren Solomon is a food and lifestyle writer and veteran culinary tinkerer and food crafter. She is the author of The Cheap Bastard's Guide to San Francisco, a contributor to San Francisco magazine and the San Francisco Chronicle, and a former editor and columnist for the San Francisco Bay Guardian. She has also contributed to Chow! San Francisco Bay Area, the SF Zagat Guide, and dozens of Bay Area and national publications. She lives with her partner, son, and food-focused dachshund in (you guessed it) San Francisco, California. Reach her at www.ksolomon.com.
Jam On
by Laena MccarthyFresh, hip cookbook takes jamming out of grandma's kitchen and into the 21st century In Jam On, New York's "Jam Queen" Laena McCarthy shares her love of making inventive handmade jam with delicious recipes and canning techniques. Her down-to-earth approach and unique, easy method allows even the novice cook to make fresh and exciting jam. The recipes in Jam On use less sugar, making the jams not only healthier, but more intensely flavorful than your average fruit concoction. With step-by-step instructions and four-color photographs throughout, McCarthy guides readers through the canning process and offers inventive herb and spice combinations for a range of signature jams. Recipes include: * Grapefruit & Smoked Salt Marmalade * Strawberry Balsamic Jam * Easy Like Sunday Morning Blueberry Preserves * Tiny Strawberry Preserves with Thai Basil * Rhubarb Hibiscus Jam * Spiced Beer Jelly * Hot Fireman's Pear Jam * Lime & Pandan Marmalade * and much more
Jam Session: A Fruit-Preserving Handbook
by Joyce GoldsteinThe right-sized handbook for fruit preserving, with 75 basic and special recipes for jams, jellies, chutneys, and compotes, by chef emeritus and master preserver Joyce Goldstein. Jam Session is the lushly photographed and selective guide to making all-natural fruit preserves, organized by type of fruit and seasonal availability, with descriptions of the best varieties for preserving plus master recipes and contemporary variations for each type of fruit. Former restaurant chef/owner, culinary historian, and master preserver Joyce Goldstein includes straightforward, no-fail instructions for canning fruit preserves, along with serving ideas for using preserves for much more than toast, including Mango-Lime Jam to elevate pork tenderloin, Pickled Peaches to perk up fried chicken, and Apricot Jam to glaze cake. Packed with ideas, 75 time-tested recipes, and gorgeous photographs of produce, process, and finished fruit preserves, preserving newcomers and veterans alike will find Goldstein's handbook just the right amount of instruction and inspiration.
Jam Today Too
by Tod Davies"A book to be savored." -DEBORAH MADISON, author of The New Vegetarian Cooking for Everyone"Laughing with Tod at her loves and disasters will make you laugh at your own, and keep cooking." -ANNA THOMAS, author of Love Soup and The New Vegetarian Epicure"Chatty, wise, and terrifically useful, Tod Davies' second serving of Jam makes disaster delicious and success the stuff of everyday life. What a treat to read and eat." -KATE LEBO, author of A Commonplace Book of PieWarm, conversational, and exquisitely practical, Davies returns to the Jam Today series to share new recipes from her home kitchen-and stories about her experiences cooking for herself and her friends, family, and pets-during the best and worst of times. Whether she's describing how she set up her kitchen in an RV after a flood, encouraging young feminists to try cooking a baked potato, adapting an M.F.K. Fisher recipe to create "the world's simplest hollandaise sauce," or singing the praises of her favorite local food purveyors, her infectious enthusiasm provides inspiration for everyone from trained chefs to those barely able to scramble an egg.Featuring advice for omnivores and vegetarians alike about how to eat (and what to prepare) to survive natural disasters, cross-country moves, bereavement, holidays-gone-wrong, and even a spontaneous picnic, Jam Today Too provides all the ingredients for daily feeding of mind, body, and soul.Tod Davies is the author of Snotty Saves the Day and Lily the Silent, both from The History of Arcadia series, and the cooking memoirs Jam Today: A Diary of Cooking With What You've Got and Jam Today Too: The Revolution Will Not Be Catered. Unsurprisingly, her attitude toward literature is the same as her attitude toward cooking-it's all about working with what you have to find new ways of looking and new ways of being, and in doing so, to rediscover the best of our humanity. Davies lives with her husband and their two dogs, in the alpine valley of Colestin, Oregon, and at the foot of the Rocky Mountains, in Boulder, Colorado.
Jam and Jelly: A Step-by-Step Kids Gardening and Cookbook (Grow Your Own Ingredients #1)
by Cassie LiversidgeGrow It! Harvest it! Cook it! Eat it! Yummy Jam and Jelly for You and Your Family! There is nothing like eating homemade jam and jelly. Now you can learn how to grow the plants they come from and then make your own. Strawberry jam, pumpkin jam, mint jelly, and rhubarb jelly are perfect for so many occasions, from summer picnics to weekend breakfasts and everyday snacks. You will learn how to grow strawberries, pumpkins, mint, and rhubarb with the fun instructions inside. Then you can harvest your ingredients and head to the kitchen to learn how to transform them into these delicious treats! They can make very special gifts, as well, if you can bear to part with them. Have fun getting your hands dirty while growing your own ingredients. Most of all, get ready to eat the best food in the world—food you have grown it yourself! This is the third book in the Grow Your Own series, after Pasta Sauce! and Ice Cream!
Jamba Juice Power
by Kirk Perron Stan DembeckiJamba, from the African word "jama," meaning to celebrate, is the philosophy of Jamba Juice, a nationally known chain of smoothie and juice stores. Reasons to celebrate include good health, happiness, and of course, delicious, nutritious, all-natural energizing smoothies. In Jamba Juice Power Jamba Juice founder Kirk Perron shares dozens of his easy-to-prepare smoothie recipes (a blender is the only equipment required), his nutrition advice (developed with a team of scientists and physicians), and his twenty-one-day lifestyle-changing plan with daily tips for mind, body, and spirit and a relevant smoothie recipe. Jamba Juice Power is filled with Jambaisms-"Do unto your body as you would have it do unto you" (Jambaism #3), health fast-fact sidebars, illustrations, and testimonials, all delivered with the hip, irreverent attitude that has made Jamba Juice a phenomenon.
James Beard's American Cookery
by James BeardJames Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent--now classic--cookbook. JAMES BEARD'S AMERICAN COOKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.
James Beard's Menus for Entertaining
by James BeardCulinary master James Beard's ultimate guide to entertaining is a must for any host or hostess Expert chef James Beard was passionate about food and even more passionate about entertaining. Beard's cookbooks, with recipes that have delighted for decades--such as duck glazed with honey and curry, and zucchini frittata--have long been a staple in the culinary libraries of home cooks. This thorough guide combines Beard's delicious menus with his expertise on hosting any event from an intimate dinner party to a much larger gathering. The indispensable tips and advice in James Beard's Menus for Entertaining make anything from a lavish champagne breakfast to a festive beach picnic easy for the host and unforgettable for the guests. In addition to his scrumptious tried-and-true recipes, Beard also offers guidance on pairing the perfect wines, liqueurs, and aperitifs to round out your meal. Featuring more than 100 menus, 600 dishes, and Beard's wisdom on everything from planning to plating, Menus for Entertaining will make your next event a delectable success.