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Make It Paleo: Ii
by Bill StaleyTransitioning from conventional foods to a grain-free Paleo lifestyle can be a daunting proposition to most people. Hayley Mason and Bill Staley, authors of The Food Lovers Primal Palate, show you how easy it is to take any dish and Make it Paleo! Adapted from Chinese, French, Mexican and classic American meals, the over 200 mouthwatering recipes are each accompanied by vibrant photos and thoughtful notes to ensure you recreate each dish with ease.Beyond its wealth of recipes, Make it Paleo describes fundamental cooking techniques, includes tips for selecting the best ingredients, and chronicles a variety of menus for holidays and special occasions. Hayley and Bill demonstrate how to make cooking gourmet Paleo meals a carefree affair for everyone, from a kitchen rookie to a seasoned chef. Make it Paleo is filled with meals that all lovers of great food will enjoy, whether they follow a grain-free lifestyle or not.
Make It Plant-Based! Filipino: 60+ Recipes for Vegan Soups, Stews, Noodles, Snacks, and Desserts (Make It Plant-Based! Cookbooks)
by Ria Elciario-McKeownDiscover the deliciousness of vegan versions of favorite Filipino foods—part of Workman&’s new series of passionate plant-based cookbooks. Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, Make It Plant-Based! Filipino shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it&’s simple to make richly flavored dishes such as: *Spicy Curried Taro Leaves *Sizzling Mushroom and Tofu Sisig *Chickpea Lumpia *No-Churn Ube Ice Cream *Sweet Banana Spring Rolls And much more! Part of an exciting series including Make It Plant-Based! Indian, Make It Plant-Based! Mexican, and Make It Plant-Based! Southern, these colorfully packaged volumes highlight the endless possibilities available to home cooks to let them know it&’s easier than ever to Make It Plant-Based!
Make It Plant-Based! Indian: 50+ Recipes for Vegan Curries, Chaat, Breakfasts, Breads, and Sweets (Make It Plant-Based! Cookbooks)
by Srishti JainDiscover the deliciousness of vegan versions of favorite Indian foods—part of Workman&’s new series of passionate plant-based cookbooks. Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, Make It Plant-Based! Indian shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it&’s simple to make richly flavored dishes such as: *Chile &“Cheese&” Lentil Pancakes *Tofu Tikka *Fluffy Onion-Stuffed Flatbread *Oat Milk Chai *Roasted Strawberry-Almond Milk Rice Pudding And much more! Part of an exciting series including Make It Plant-Based! Filipino, Make It Plant-Based! Mexican, and Make It Plant-Based! Southern, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it&’s easier than ever to Make It Plant-Based!
Make It Plant-Based! Mexican: 50+ Recipes for Vegan Soups, Tacos, Tortas, and Sweets (Make It Plant-Based! Cookbooks)
by Andrea AlisedaDiscover the deliciousness of vegan versions of favorite Mexican foods—part of Workman&’s new series of passionate plant-based cookbooks. Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, Make It Plant-Based! Mexican shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it&’s simple to make richly flavored dishes such as: *Cabbage and Poblano Flautas *Squash Blossom Tempura *Zucchini Baja Fried &“Fish&” Tacos *Plant-Based Buttercream Tres Leches And much more! The book includes starters, mains, masa-based meals, tacos, desserts, and salsas to suit every taste and occasion from Tortilla Soup to Umami Guacamole. Part of an exciting series including Make It Plant-Based! Indian, Make It Plant-Based! Southern, and Make It Plant-Based! Filipino, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it&’s easier than ever to Make It Plant-Based!
Make It Plant-Based! Southern: 50+ Recipes for Vegan Biscuits, Casseroles, Soups, Stews, and Sweets (Make It Plant-Based! Cookbooks)
by Mehreen KarimDiscover the deliciousness of vegan versions of favorite Southern foods—part of Workman&’s new series of passionate plant-based cookbooks. Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, Make It Plant-Based! Southern shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it&’s simple to make richly flavored dishes such as: *Mushroom and Potato Pot Pie Casserole *Smashed Okra Fries *Cracker-crusted Mac and Cheese *Silky Dark Chocolate Cream Pie And much more! The book includes breakfast, starters, mains, soups, desserts, and condiments to suit every taste and occasion from Green Tomato and Honeydew Salad to Very Good Gravy. Part of an exciting series including Make It Plant-Based! Indian, Make It Plant-Based! Mexican, and Make It Plant-Based! Filipino, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it&’s easier than ever to Make It Plant-Based!
Make It Vegan
by Ashley HankinsAll your favorite recipes, but made vegan! In her new book, Make it Vegan: From Quick & Easy to Deep Fried & Delicious, Ashley Hankins shows you how to make mouthwatering plant-based versions of many favorite comfort foods that traditionally feature meat, eggs, and/or cheese. Her recipes use simple, easy-to-find ingredients and a range of creative meat, egg, and dairy substitutes so you never have to sacrifice on the flavors and textures you know and love. The recipes in Make It Vegan closely mimics the familiar tastes of their non-vegan counterparts, but these meatless meals are packed with all of the benefits that come from a plant-based diet. Ashley features 75 recipes that are infused with flavors from her life experiences, including Mexican-inspired dishes and down-home Louisiana indulgences. Think savory chick’n and biscuit sandwiches with Sriracha maple syrup for breakfast, saucy pulled “pork” sliders piled high with crispy onion strings for lunch, and decadent spaghetti Bolognese for dinner. Each foolproof recipe will transport you to vegan food heaven! Make It Vegan has something for everyone; even kids and meat-eaters are sure to find new favorites among these dishes. Sample Recipes Include: Cheddar-Jalapeno Biscuits & Chorizo Gravy Monte Cristo French Toast Nachos Al Pastor BBQ Chick’n Salad Hearty Hamburger Soup Meatball Banh Mi Pesto Linguine with Seared “Scallops” Beefy Skillet Cobbler Chili Verde Enchiladas
Make Lemonade
by Virginia Euwer WolffLaVaughn needed a part-time job. Something she could do after school to help earn money for college. Jolly needed a babysitter. Someone she could trust with two kids while she worked the evening shift. It didn't matter that LaVaughn was fourteen-years-old-only three years younger than Jolly. It didn't matter that Jolly didn't have a husband-or a mom and dad. Because LaVaughn gives Jolly and her two babies more love and understanding than should be possible for a fourteen-year-old. Because if she doesn't, no one else will. LeVaughn describes the difficulties and triumphs of a teen mom raising two babies with insufficient money and support, and what it takes to survive and attempt to break the cycle of poverty.
Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers
by Jereme ZimmermanA complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews—including wildcrafted meads, bragots, t&’ej, grog, honey beers, and more!&“A great guide . . . full of practical information and fascinating lore.&”—Sandor Ellix Katz, author of The Art of Fermentation Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described &“Appalachian Yeti Viking&” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world&’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. Inside, readers will learn techniques for brewing:Sweet, semi-sweet, and dry meadsMelomels (fruit meads)Metheglins (spiced meads)Ethiopian t&’ej (honey wine)Flower and herbal meadsBragotsHoney beersCountry winesViking grogAnd there&’s more for aspiring Vikings to explore, including:The importance of local and unpasteurized honey for both flavor and health benefitsWhat modern homebrewing practices, materials, and chemicals work—but aren&’t necessaryHow to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and winesHow to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruitsThe rituals, mysticism, and communion with nature that were integral components of ancient brewingWhether you&’ve been intimidated by modern homebrewing&’s cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman&’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin&’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.&“Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here.&”—Library Journal
Make Mine a Martini
by Kay Plunkett-HoggeFrom just a few friends for drinks and snacks in the kitchen to a sophisticated soirée for everyone you know, Kay Plunkett-Hogge draws upon her background in the worlds of film and fashion and her youth in Mad Men-era Bangkok to create the ultimate guide to making your evening as easy as ABC. Kay's approach to throwing a party is to keep it simple (yet stylish), plan ahead and, above all, enjoy it. The 80 cocktail recipes are organised by base spirit, with chapters on Gin, Vodka, Rum etc, and the 40 canapé recipes are grouped into Vegetarian, Fish & Seafood and Meat. As Kay writes in the book's introduction: 'Just the sound of ice being shaken, preferably to a rhythm all of its own, is enough to bring a smile to anyone's face. It's the promise of sweet relief, of good times, good friends and good conversation. Just make mine a Martini.'
Make Mine a Martini
by Kay Plunkett-HoggeIn the temperamental foodie world we live in, few things can withstand the trends like the martini! According to the spirited author of Make Mine a Martini, cocktail parties are enjoying a splashy resurgence in the 21st century. The perfect party host, Kay Plunkett-Hogge has provided a most entertaining and informative guide for readers seeking to host their own cocktail parties, mix their own favorite drinks, and prepare easy but delicious appetizers to impress their friends and family. Make Mine a Martini, filled with 130 recipes for fabulous cocktails and hors d'oeuvres, offers great advice for first-time hosts as well as brilliant innovations for experienced party-throwers looking to jazz up their saucy soirees.-90 step-by-step cocktail recipes with lots of American and international flair-Secrets to perfecting the classics, from flawless gimlets and Gibsons to newfangled Manhattans and Bloody Marys-40 recipes for quick and easy appetizers that are fun to make, elegant to serve, and delicious to eat-Practical guidance for setting up the home bar, essential tools and mixers, and party planning-Non-alcoholic options for the unindulging types
Make Mine a Martini: 130 Cocktails & Canapés for Fabulous Parties
by Kay Plunkett-Hogge'Martini is made with gin. A Vodka Martini is made with vodka. Apple Martinis are an abomination. That is all.' - Kay Plunkett-HoggeFrom just a few friends for drinks and snacks in the kitchen to a sophisticated soirée for everyone you know, Kay Plunkett-Hogge draws upon her background in the worlds of film and fashion and her youth in Mad Men-era Bangkok to create the ultimate guide to making your evening as easy as ABC. Kay's approach to throwing a party is to keep it simple (yet stylish), plan ahead and, above all, enjoy it.The 80 cocktail recipes are organised by base spirit, with chapters on Gin, Vodka, Rum etc, and the 40 canapé recipes are grouped into Vegetarian, Fish & Seafood and Meat.As Kay writes in the book's introduction: 'Just the sound of ice being shaken, preferably to a rhythm all of its own, is enough to bring a smile to anyone's face. It's the promise of sweet relief, of good times, good friends and good conversation. Just make mine a Martini.
Make Some Beer
by Stephen Valand Erica SheaGLOBALLY INSPIRED RECIPES TO BREW AT HOME With the creativity behind today's craft-beer revolution reaching all-time heights, both new and experienced brewers are looking to expand their palates. Brooklyn Brew Shop founders Erica Shea and Stephen Valand took a tour of the world's most innovative and storied breweries and returned with thirty-three stovetop-ready recipes for silky stouts, citrusy IPAs, and robust porters, along with stories inspired by the global community of small-batch brewers. Now Erica and Stephen bring the taste of world-class beer into your kitchen (no matter how small it is). They share a German-style Smoked Wheat, an aromatic Single Hop IPA inspired by The Kernel in London's Maltby Street Market, as well as recipes straight from the brewmasters, including an imperial stout from Evil Twin, Ranger Creek's Mesquite Smoked Porter, and a Chocolate Stout from Steve Hindy, the founder of Brooklyn Brewery. Since beer is best with food, Erica and Stephen have also included recipes for a Farmhouse Ale Risotto, Spent Grain No-Rise Pizza Dough, Shandy Ice Pops, IPA Hummus, and more. With tips and introductory techniques to get you started brewing if you're a first-timer, you'll have world-class, small-batch beer ready to drink in no time.
Make Space: A Minimalist's Guide to the Good and the Extraordinary
by Regina WongWe simply have too much stuff in our lives. Burdened by our heavy consumerist culture to continually own and consume without purpose, we lose ourselves to debt, dissatisfaction, and despair. If having more, doing more, and being more does not allow us to live abundantly, what can?Minimalism can make all the difference. A minimalist life removes non-essentials and clutter—whether it’s physical clutter in your home or a cluttered mental state that holds you back from your goals— and makes space for only the most important things that truly add value and joy. Make Space offers you the tools to achieve this transformative mindset shift by marrying minimalist philosophy and principles with practical tips, activities, and action points that will unlock truly simple living. Among others, learn how to:•Avoid “Stuffocation” by reducing unnecessary possessions•Declutter your home to create an ideal living space•Design and efficiently maximize minimalist budgets•Clear the mind of negative distractions and be intentional•Avoid emotional drains to be empoweredThe art of minimalism requires intentionally purging, building, crafting, and curating the type of life you’ve always wished you lived. And when you’ve finally removed all forms of clutter, you’ll invite all things good and extraordinary into your most intimate spaces.
Make This Tonight: Recipes to Get Dinner on the Table: A Cookbook
by TastemadeDelicious meals just got easier with 100 all-new recipes inspired by global cuisines and created for the love of food, in the &“excellent&” (Publishers Weekly) first-ever cookbook from go-to online and streaming food destination Tastemade. Say hello to exciting, globally inspired meals that take away the stress of dinnertime. Make This Tonight is your starter kit for impressing your friends (and yourself) with explosively flavorful recipes—like Curry-Butter Roast Chicken, Sausage and Spinach-Stuffed Pasta Shells, Whole Roasted Za&’atar Cauliflower with Tahini Sauce, and Seared Ahi Tuna Sandwiches with Wasabi-Ginger Mayo, as well as desserts like Coffee Crème Brûlée and Vegan Chocolate Cake. These recipes are as simple to learn as they are beautiful to behold. Whether it&’s a quick weeknight meal or an all-out weekend affair, the 100 recipes in Make This Tonight—just like the ones on the hit show—are high on wow factor and low on effort, because Tastemade is here to tell you that delicious food is an attainable goal every single day of the week. Inspired by Tastemade&’s global community of tastemakers, these recipes will cultivate your culinary curiosity for life.
Make Weight Loss Last: 10 Solutions That Nourish Body, Mind, and Soul
by Deborah Kesten Larry ScherwitzThe authors give you the re-visioning and understanding you need to redefine the role of food and eating in your life, so you can lose weight and keep it off.
Make Your Own Beer: A Guide to All Things Beer & How to Brew it Yourself (Make Your Own Ser.)
by John ShepherdA lively introduction to the world of home brewing and a how-to guide that combines theory with best practices—from a former award–winning craft brewer.Make Your Own Beer is an accessible and practical guide to home brewing, covering all aspects of the process, including equipment and the cost versus benefit of different types, beer styles and flavors, and an understanding of key, quality ingredients. Readers will gain the skills to brew a number of different styles of beers, taking satisfaction not only from the activity, but also from the end result.Not just a dry step-by-step manual, Make Your Own Beer is a lighthearted, engaging guide for readers interested in brewing their own beer, and those simply interested in learning about the process. Illustrated with 120 photographs beautifully documenting the process in full color.
Make Your Own Butter: Delicious recipes and flavourings for homemade butter
by Simon DawsonIf it's fun, funky, jazzy and is to do with butter, it's in this book. From how to make butter at home, to where to use it, and if that raises your 'yeah, sure, I know about butter, pal' eyebrows, this book is going to surprise and delight you into next week.Split into four sections:· What you need to know· Making butter· Getting creative· RecipesMake Your Own Butter will· Whip you into a frenzy so you can't wait to start churning· Thrill and surprise with its sheer range of buttery creations like cocktails and beauty products· Enthral with QI style buttery facts· Equip you with a life skill to be passed on to others
Make Your Own Butter: Delicious recipes and flavourings for homemade butter
by Simon DawsonIf it's fun, funky, jazzy and is to do with butter, it's in this book. From how to make butter at home, to where to use it, and if that raises your 'yeah, sure, I know about butter, pal' eyebrows, this book is going to surprise and delight you into next week.Split into four sections:· What you need to know· Making butter· Getting creative· RecipesMake Your Own Butter will· Whip you into a frenzy so you can't wait to start churning· Thrill and surprise with its sheer range of buttery creations like cocktails and beauty products· Enthral with QI style buttery facts· Equip you with a life skill to be passed on to others
Make Your Own Cake Toppers (Make Your Own Ser.)
by Darren AllfordBaking is booming! And Cake toppers are the perfect way to truly personalise a cake for any occassion. Whether baking your own or adding to a cheeky shop bought cake, Darren Allford’s easy to follow steps are all you need to create your own cute, quirky mini masterpieces. You’ll discover a variety of styles, some super easy and some more advanced, as well as working with different materials – fondant for a sweet toothed friendly treat or clay for a trusted keepsake. With a few tools, clear instructions and a dollop of patience, YOU can make these toppers and make them well. Is it your tiny superhero’s birthday? Or Mother’s Day? What about your daughter’s wedding or your son’s welcome home gift? Maybe you want a festive friend for the Christmas cake. You’ll find that somebody squealing with joy at seeing themselves perched on top of a cake is incredibly rewarding. Darren is confident that after trying your hand at just a few of the projects in this book, you’ll develop the skills, knowledge and confidence to ride your own creative rainbow and make anything you want. Roll up your sleeves… let's get making!
Make Your Own Cheese: 12 Homemade Recipes for Cheddar, Parmesan, Mozzarella, Self-Reliant Cheese, and More! (The Backyard Renaissance Collection)
by Caleb WarnockThe author of Forgotten Skills of Self-Sufficiency offers a step-by-step guide to making delicious, all-natural cheese from scratch.With his Backyard Renaissance Collection of how-to guides, Caleb Warnock has been helping people rediscover the simple pleasures of self-reliance. In Make Your Own Cheese, Warnock shares expert tips and simple cheesemaking techniques for a healthier, lower-cost alternative to store-bought, processed cheese.Warnock teaches readers how to make twelve varieties of cheese using techniques for both the beginning cheese chef and those interested in self-reliant recipes. Featured cheese varieties include mild, medium and sharp cheddar; cottage cheese; cream cheese; queso fresco; and more!
Make Your Own Ice Cream: Classic Recipes for Ice Cream, Sorbet, Italian Ice, Sherbet and Other Frozen Desserts
by Sarah Tyson RorerUpdated for modern kitchens, this vintage book of ice cream recipes offers a mouthwatering selection of frozen treats that's sure to include something for everyone. In addition to dozens of different types of ice cream and sherbet, the recipes cover frozen puddings, soufflés, parfaits, and mousses as well as tasty toppings. Numerous dairy-free options include sorbets, Italian ices, and fruit ices. Easy-to-find ingredients range from a variety of fruits and nuts to the traditional flavors of chocolate and vanilla. Brief explanations identify the differences between ices, sorbet, and sherbet and offer general instructions for making frozen desserts. Author Sarah Tyson Rorer (1849–1937), founder of the Philadelphia School of Cookery, was a pioneer of domestic science. Educator, author, editor, radio show host, magazine columnist, dietician, and lecturer, her emphasis on healthy eating was instrumental in the creation of the field of hospital dietetics. Her classic recipes, which are ideal for inexperienced dessert-makers, are compatible with modern ice cream machines.
Make Your Own Rules Cookbook: More Than 100 Simple, Healthy Recipes Inspired By Family And Friends Around The World
by Tara StilesIn Make Your Own Rules Cookbook, Strala Yoga founder, fashion designer, and entrepreneur Tara Stiles shows you how to have fun making your own rules in the kitchen. You’ll begin by breaking free of the labels, judgements, restrictions, and stresses of having to eat a certain way—letting go of the binge-and-purge, punishment-and-reward, diet-and-fail cycles. Learning to listen to what your body really wants, and make intuitive choices, you will find balance and harmony and go on to discover the massively bountiful buffet before you—an endless array of tastes and textures from all across the world!Tara prides herself on making healthy living easy and effortless, and this cookbook holds the same philosophy. She gently guides you through every step of the Make Your Own Rules process, from • preparing yourself for a major shift in your mind-set • stocking a healthy, green kitchen • choosing handy kitchen tools and appliances • scheduling time for grocery shopping and cooking into your busy lifestyle • and more!Tara also gives you the freedom to play in the kitchen, get creative, experiment with recipes, and make them your own. With more than 100 mouthwatering recipes inspired by her international travels, her Midwestern roots, and her daily life in NYC, Make Your Own Rules Cookbook offers up a generous helping of plant-powered juices, smoothies, salads, main dishes, and desserts designed to leave you feeling radiant, energized, and satisfied.Ditch the takeout menus, let your imagination run wild, and get your hands dirty in the kitchen!
Make Your Own Rules Diet
by Tara StilesThe diet makers and nutritionists who have been laying out the optimal health rules over the years have gotten it wrong, and we’ve paid the price big-time. We are sicker than ever, even with the calorie-cutting strategies and fatigue-inducing workouts that have taken over our lives. Sadly, we continue to let outside "experts" control us by believing whoever makes the greatest promise and buying the products they provide. Until now!In Make Your Own Rules Diet, Tara Stiles introduces you to the most knowledgeable expert on your health: YOU. She throws out the accepted "rules" and helps you tune in to yourself, so you can figure out what truly makes you feel good. The moment you make this shift is the moment you take back your power and begin to make choices that actually support you.In these pages, Tara shares her personal story of drifting dangerously away from her own intuition and how it threw her off balance. Then she lays out the tools she used to get back on track—yoga, meditation, and healthy eating—and teaches you easy ways to bring them into your daily routine, so you can cultivate a healthy, strong body; a calm, focused mind; and a spectacularly powerful life.After going through basic guidelines on writing your own rulebook, Tara give you tips, techniques, and practices, including: • A step-by-step goal-setting process so you can figure out where you want to focus • Illustrated yoga routines designed to up energy levels, curb cravings, and enhance peace • Simple breathing and meditation practices to soothe the soul • 50 easy, delicious, plant-based recipes that can be made in minutes • A 7-day kick-start program and a 30-day plan to launch your healthy, happy, radiant transformationAnd remember, Tara’s just your guide; you’re the expert. But she’ll be by your side to keep you safe, offer support, and give you a little love when you need it. So go inside and get intuitive. Be excited and inspired. And remember to have a ton of fun. Because being you should be fun!
Make Your Own Soda: Syrup Recipes for All-Natural Pop, Floats, Cocktails, and More
by Anton Nocito Lynn Marie HulsmanSweet-tart lime. Bright cherry. Creamy vanilla. Natural sodas are vibrantly flavored with the zing of just-squeezed citrus juice, the sweetness of ripe berries, or the subtle perfume of fresh herbs. And with the popularity of countertop appliances that turn tap water into sparkling water, it's easier than ever to make the real thing in your own kitchen: simply mix a fresh soda syrup with bubbly water for a drink that's as sweet (or not) as you like--minus any artificial colors, flavors, or sweeteners. In Make Your Own Soda, you'll find 70 recipes for all-natural syrups with unique, artisanal flavors like pineapple, lemongrass, and hibiscus, as well as old-time favorites like ginger, sarsaparilla, and grape. You'll also find great ways to use homemade syrups to create soda fountain classics (Chocolate Egg Cream), great cocktails (Lovage Gin Fizz), and hot drinks (Hot Apple Spice Cup), all as delicious as they are distinctive.
Make it Easy, Make it Light
by Laurie GradMake It Easy, Make It Light offers a tempting array of quick, light dishes for the taste-conscious, time-conscious, and health-conscious cook. The "light" approach to cooking is a sensible return to balance and the basic foods that made up the traditional American diet before processed and fast foods became a way of life. The author provides more than 200 recipes for appetizers, soups, salads, and entrées that are rich in flavor and nutrition while low in fat, sodium, sugar, and calories. Entrées range from Rock Cornish Game Hens Glazed with Cranberry Chutney and Baked Fish with Papaya Salsa to a selection of pizzas, pastas and calzone. Fresh baked breads and savory desserts, such as Hot Strawberry Soufflé and Italian Lemon Cheesecake are included as well, and accompanied by calorie counts.