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Restaurant Confidential
by Michael F. Jacobson Jayne Hurley Center for Science in the Public InterestIn May 2001, the Center for Science in the Public Interest (CSPI) broke a major pizza story on the ABC television program 20/20 and once again captured front-page headlines, just as it did when it released studies on movie popcorn and take-out Chinese food. In Restaurant Confidential, Dr. Michael F. Jacobson and his CSPI team do for sit-down meals what their Fast-Food Guide--with 247,000 copies in print--did for fast food. Belgian Waffle or Rib-Eye Steak? Bloomin' Onion or Mrs. Fields's Double-Fudge Brownie? Americans are now eating almost one-third of their meals outside the home, spending $222 billion annually doing so-and watching their waistlines balloon. What's in this food? To answer, CSPI performs across-the-board restaurant profiles that give straight-shooting scientific data on the fat, sodium, and calorie content of the most popular dishes. The information is organized by type of cuisine--Chinese, Mexican, steak house, and more--and covers all the major chains, such as The Olive Garden, Applebee's, and Outback. The book provides specific eating strategies for every kind of restaurant, as well as shocking facts: Did you know that a typical order of stuffed potato skins packs a whopping 1,260 calories and 48 grams--two days' worth--of saturated fat? A 10-point plan for ordering wisely, plus dozens of tips throughout, takes the information one step further by showing how to eat happily and healthfully. It's the nutrition book that reads like a thriller. Take the steak and brownies; a whole fried onion with dipping sauce has a blooming 163 grams of fat, and the seemingly innocent Belgian waffle with whipped topping and fruit has even more fat and calories than two sirloin steaks.
The Restaurant Diet: How to Eat Out Every Night and Still Lose Weight
by Fred Bollaci“I know of no other book that offers its readers the opportunity to learn how to remain healthy without giving up the pleasure that dining out brings.” —Monty Preiser, veteran food & wine writer This is the ultimate guide for people who want to dine out guilt-free! In The Restaurant Diet, author Fred Bollaci, who lost 150 pounds from 330: • Teaches readers how to read a menu • Explains how to ask important questions of the restaurant staff • Gives guidance on how to have food customized to your dietary needs • Provides insights into converting this into healthy eating at home As Fred teaches readers how to eat out and lose weight, he reveals the real secret: It’s not about preparing “clean” food at home, or going “whole” and excluding wheat, sugar, and dairy. Nor is it about counting calories or grams. It’s about WHY one overeats in the first place. After trying every fad diet, Fred devised a four-phase eating and exercise plan with the help of his doctor, a nutritionist, a trainer, and a psychologist. Featuring recipes from America’s most noted restaurant chefs, as well as original recipes from Fred’s own kitchen, The Restaurant Diet is for the nineteen million Americans who love to eat out on a regular basis—and the 38 percent who are overweight. “The Restaurant Diet, with its smart, educated choices, will revolutionize the world of dieting. As a chef and restaurant owner, I am excited to be part of this game-changing book and way of life—where fine-dining restaurants are a conscious dieter’s friend.” Gabriel Kreuther, Michelin star chef and James Beard Award winner
The Restaurant Diet: A Spiritual Journey of Weight Loss & Self Discovery
by Fred BollaciFrom the Host of HGTV’s HOT MESS HOUSE“Cassandra Aarssen's a clutter busting genius who shares her knowledge in the most entertainingly empathetically, non-judgmental way.” ─Amazon review#1 Best Seller in Cleaning, Caretaking & Relocating; Home Improvement & Decorating; Journaling; Personal Time Management; and Motivational Self-HelpA guided decluttering journal. Life happens to the best of us, whether we were born with messy tendencies or not. Messes find their way into our homes and lives and we can’t seem to find the strength or time to tackle them. That’s where this motivational guided journal by decluttering guru Cassandra Aarssen comes in.Tested methods that work. Cas Aarssen wasn’t always an organization expert. She climbed out of years of cluttered living and transformed her home and her life through organization. In this self-help journal, Cas guides you through favorite tips and tricks that she used to declutter her home and find her way to a more organized and peaceful life.Pages and pages of decluttering and organizational tools. This interactive journal is designed to help you declutter your home and life through mindfulness and self-motivation. Learn how to navigate the chaos of clutter by taking the time to understand yourself and the underlying meaning behind your clutter. Filled with inspiration and open-ended questions, The Declutter Challenge journal guides you onto the path to a clean and clutter-free home.Inside find:Insights into goal settingSupportive prompts and writing exercises that encourage self-refection and understandingHow to achieve short-term tasks that need to get done or the long-term dreams that you yearn to fulfillRead Cas Aarssen’s other bestselling home organizing books, Real Life Organizing, Cluttered Mess to Organized Success, and The Clutter Connection.
Restaurant Financial Management: A Practical Approach
by Hyung-Il Jung<p>This new book, Restaurant Financial Management: A Practical Approach, provides valuable guidance on how to apply the concepts of accounting and finance to real-life restaurant business activities. This book is unique because it provides an understandable framework that breaks it down into three clear steps of applying techniques of accounting and finance to evaluate a restaurant business: It introduces how to consolidate major activities of a restaurant business into useful accounting information. It explains how accounting information is analyzed and then used to forecast the future. And it introduces the methods of projecting the future and determining the current value of a restaurant business. Using this approach, readers can develop useful knowledge on how to relate accounting and finance to a real-life restaurant business. <p>Using an imaginary restaurant business (based on a real restaurant) as an example to demonstrate a series of relevant business activities, the book walks the reader through provides the restaurant accounting activities and shows how they provide meaningful information, giving the reader a bird’s eye view.</p>
Restaurant Gordon Ramsay: A Story of Excellence
by Gordon RamsayArguably the best chef of his generation, Gordon Ramsay has had an illustrious career and built a global restaurant empire from London to Bordeaux and from Seoul to Singapore. But alongside these bustling locations, tucked away in a quiet Chelsea street in London, is the jewel in Gordon's crown - Restaurant Gordon Ramsay. The tiny dining room, which he opened over 25 years ago, has built a legendary reputation and been awarded three Michelin stars for the past 22 years. Restaurant Gordon Ramsay: A Story of Excellence is an intimate look behind the scenes at one of the best restaurants in the world and describes the constantly evolving quest for culinary perfection as Gordon and his brilliant team challenge themselves to stay ahead of the game in the ever-competitive world of fine dining. With personal reminiscences and stories from across the years, alongside 40 signature recipes, showcasing the creativity and attention to detail that goes into creating perfection on the plate, the book offers a fascinating insight into the unforgettable experience of eating at Restaurant Gordon Ramsay.
Restaurant Gordon Ramsay: A Story of Excellence
by Gordon RamsayArguably the best chef of his generation, Gordon Ramsay has had an illustrious career and built a global restaurant empire from London to Bordeaux and from Seoul to Singapore. But alongside these bustling locations, tucked away in a quiet Chelsea street in London, is the jewel in Gordon's crown - Restaurant Gordon Ramsay. The tiny dining room, which he opened over 25 years ago, has built a legendary reputation and been awarded three Michelin stars for the past 22 years. Restaurant Gordon Ramsay: A Story of Excellence is an intimate look behind the scenes at one of the best restaurants in the world and describes the constantly evolving quest for culinary perfection as Gordon and his brilliant team challenge themselves to stay ahead of the game in the ever-competitive world of fine dining. With personal reminiscences and stories from across the years, alongside 40 signature recipes, showcasing the creativity and attention to detail that goes into creating perfection on the plate, the book offers a fascinating insight into the unforgettable experience of eating at Restaurant Gordon Ramsay.
Restaurant Recipes: 50 Essential Recipes for Today's Busy Cook (The Best of Everything®)
by Adams MediaEverything® cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste like you’ve spent all day in the kitchen. Here are fifty fast and easy recipes you can use to recreate your favorite restaurant dishes. You’ll find all you need to make popular favorites, like gooey cinnamon rolls and addictive chicken lettuce wraps.
Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot
by Roger FieldsThis one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond.The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.
Restoring Heritage Grains: The Culture, Biodiversity, Resilience, and Cuisine of Ancient Wheats
by Eli RogosaIncluding recipes for baking with Einkorn Wheat has long been one of the world's most widely consumed and cultivated grains, yet it has been transformed over the course of the past fifty to one hundred years. Once considered as iconic "amber waves of grain" and as an essential staple crop for making "our daily bread" or "staff of life," today we are just as apt to hear about the ill effects of consuming it. Witness the increased incidence of gluten intolerance or "wheat belly." What has changed, in large part, is the way in which we grow our wheat and the modern varieties that have made possible enormous harvests, but at a very steep cost. Large industrial farming, dependent on monocultures and the heavy use of fertilizers and herbicides, can have deleterious effects, not only on our own health, but that of our land, water, and environment as a whole. Fortunately, heritage "landrace" wheats--crops that have been selected over generations to be well adapted to their local environments--do not need bio-chemical interventions to grow well and yield bountifully. Yet these robust and diverse wheats that nourished our ancestors for countless generations are nearly extinct today. In Restoring Heritage Grains, author Eli Rogosa, of the Heritage Grain Conservancy, invites readers to pore over a menagerie of "forgotten" grains: diverse, landrace wheat varieties such as emmer, a strain domesticated in the Fertile Crescent that is perfect for pasta and flatbreads; mirabil, or the "miracle wheat"; durum, a high-protein, low-gluten variety; and Indian wheat, also known as shot, a rare species that is drought-tolerant and high in protein. These and the many other heritage grains Rogosa exhibits each have a lineage intertwined with that of the human species, and can and should be grown once again. Combining the history of grain growing and society, in-depth practical advice on landrace wheat husbandry, wheat folktales and mythology, and recipes for flours, breads, and beers, Restoring Heritage Grains invites readers to explore a rich history that has only recently been overshadowed by modern industrial wheat. In the end, organically grown, diverse wheat may well be one the best solutions to hunger, one that will be needed to feed the world's growing population in the decades to come.
Restoring Our Bodies, Reclaiming Our Lives: Guidance and Reflections on Recovery from Eating Disorders
by Judith D. Banker Aimee LiuFull recovery from an eating disorder is possible. Despite what you may have been led to believe, most people with anorexia, bulimia, or binge eating disorder are able to completely restore their health and well-being. But how does this happen? Author Aimee Liu has woven together dozens of first-person accounts of recovery to create a break-through roadmap for healing from an eating disorder. Restoring Our Bodies, Reclaiming Our Lives answers key questions including: How does healing begin? What does it feel like? What supports and accelerates it? Will I ever be free of worry about a relapse? Throughout the book are informative sidebars written by leading professionals in the field, addressing essential topics such as finding the right therapist, the use of medications, exploring complementary treatments, and how family members can help. Learn more at the author's website: www.aimeeliu.net.
Restoring Your Intestinal Flora: The Key to Digestive Wellness
by Christopher Vasey• Examines the many functions of your intestinal flora and their role in a healthy immune system, including their anti-inflammatory effects • Explores the major causes of weakened flora, especially the overuse of antibiotics and the overconsumption of refined, low-fiber foods in the modern diet • Details how to restore your flora after taking antibiotics and how to strengthen your flora with prebiotics, probiotics, and simple changes in eating and drinking habits Our intestinal flora perform a large number of duties--far more than just aiding digestion. Recent research has revealed that our intestinal flora help fight off infections by killing microbes and viruses, increase our resistance to allergens and inflammation, cleanse our internal systems by neutralizing toxins, and even support our moods and energy levels by interacting with hormones and neurotransmitters. In this easy-to-follow guide, Christopher Vasey explains how to restore balance to your microbiome. He examines the many functions of intestinal flora and their role in a healthy immune system, including their anti-inflammatory effects and role in the creation of lymphocytes. He explores the major causes of weakened flora, especially the overuse of antibiotics and the overconsumption of refined, low-fiber foods, and he outlines the ailments and diseases that can result, such as bloating, food intolerance, mood swings, fungal infections, and greater susceptibility to colds and flu. Offering step-by-step methods, Vasey explains how to restore the flora after taking medications such as antibiotics, how to support your flora with the ingestion of prebiotics: high-fiber foods that provide essential nutrients for good gut health, and how to strengthen your flora with probiotics: foods or supplements that facilitate the regeneration of healthy intestinal flora. The author explores simple changes you can make in your eating and drinking habits to support your microbiome as well as practices to keep the flora of the colon out of the intestinal environment where they can wreak havoc. He also details the steps of the healing process, including the cleansing reactions you may experience as your intestinal flora rebalances. Providing everything you need to know for optimum digestive wellness, Vasey shows that repairing the balance of your intestinal flora is simple and accessible to anyone.
Resumen: La Grasa cómo Combustible
by Abbey Beathan Inaki Vega Bayo¿Qué ocurriría si los científicos estuviesen persiguiendo un paradigma erróneo? ¿Qué pasaría si sus teorías acerca de cómo surge el cáncer fuesen erróneas? Durante mucho tiempo, hemos aceptado que el cáncer nace de una enfermedad genética debido a cromosomas dañados. Sin embargo, ¿y si estamos equivocados? ¿Y si estamos pensando en el punto de salida equivocado lo que nos hace abordar la enfermedad más mortal en el mundo de forma equivocada? En esta magnífica guía, Joseph Mercola entra al debate y nos enseña cómo la mayoría de las enfermedades se generan por procesos metabólicos defectuosos. Esto es algo revolucionario ya que nos demuestra que sí tenemos la posibilidad de luchar por minimizar las probabilidades de contraer cáncer. (Nota: Este resumen está escrito y publicado en su totalidad por Abbey Beathan. No está relacionado con el autor original de ninguna manera)
Resveratrol in Health and Disease (Oxidative Stress And Disease Ser.)
by Bharat B. Aggarwal Shishir ShishodiaPracticing evidenced-based medicine some 25 centuries ago, Hippocrates proclaimed "Let food be thy medicine and medicine be thy food." This advice parallels the common American saying, "You are what you eat," and is supported by a National Institute of Health recommendation to consume as many as eight servings of fruits and vegetables daily to prev
Reta Tu Vida: No es dejar de comer SINO aprender a comer
by José Fernandez¿Sueñas con bajar de peso y transformar tu cuerpo? ¿Quieres aprender a comer más sano? ¿Pero simplemente no sabes por dónde empezar? ¡Deja de sufrir! <P><P> En Reta tu vida, José Fernández, autor bestseller de Salvando vidas, te invita a retarte como nunca antes lo has hecho, para transformar tu vida y adoptar por fin un estilo de vida saludable que no sólo te permitirá perder peso, sino que te enseñará a cuidar de tu cuerpo y tu alma de aquí en adelante y por el resto de tu vida. Con el carisma y el humor que lo caracteriza, José Fernández, entrenador de las estrellas, comparte aquí retos para: · Decir adiós a la celulitis ¡de una vez por todas! · Conseguir un abdomen plano · Llevar a toda tu familia hacia una alimentación más saludable. Con fabulosos tips Instagram y menús detallados que contienen deliciosas recetas saludables que te harán olvidar que estás a dieta, Reta tu vida es el libro que te ofrecerá la inspiración y la información que necesitarás para cambiar tus hábitos y transformar tu cuerpo sin tener que sacrificar las cosas que más te gustan. Porque como dice el mismo José: "No es dejar de comer, ¡es aprender a comer!".From the Trade Paperback edition.
Retail Inequality: Reframing the Food Desert Debate
by Kenneth H. KolbRetail Inequality examines the failure of recent efforts to improve Americans' diets by increasing access to healthy food. Based on exhaustive research, this book by Kenneth H. Kolb documents the struggles of two Black neighborhoods in Greenville, South Carolina. For decades, outsiders ignored residents' complaints about the unsavory retail options on their side of town—until the well-intentioned but flawed "food desert" concept took hold in popular discourse. Soon after, new allies arrived to help, believing that grocery stores and healthier options were the key to better health. These efforts, however, did not change neighborhood residents' food consumption practices. Retail Inequality explains why and also outlines the history of deindustrialization, urban public policy, and racism that are the cause of unequal access to food today. Kolb identifies retail inequality as the crucial concept to understanding today’s debates over gentrification and community development. As this book makes clear, the battle over food deserts was never about food—it was about equality.
Retention of Bioactives in Food Processing (Food Bioactive Ingredients)
by Seid Mahdi Jafari Esra CapanogluBioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread.This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.
Rethinking Thin: The New Science of Weight Loss—and the Myths and Realities of Dieting
by Gina KolataIn this eye-opening book, New York Times science writer Gina Kolata shows that our society's obsession with dieting and weight loss is less about keeping trim and staying healthy than about money, power, trends, and impossible ideals.Rethinking Thin is at once an account of the place of diets in American society and a provocative critique of the weight-loss industry. Kolata's account of four determined dieters' progress through a study comparing the Atkins diet to a conventional low-calorie one becomes a broad tale of science and society, of social mores and social sanctions, and of politics and power.Rethinking Thin asks whether words like willpower are really applicable when it comes to eating and body weight. It dramatizes what it feels like to spend a lifetime struggling with one's weight and fantasizing about finally, at long last, getting thin. It tells the little-known story of the science of obesity and the history of diets and dieting—scientific and social phenomena that made some people rich and thin and left others fat and miserable. And it offers commonsense answers to questions about weight, eating habits, and obesity—giving us a better understanding of the weight that is right for our bodies.
El reto de las seis semanas
by Klara SeniorBasado en el gran éxito del segmento radial y de TV "El Reto de las 6 Semanas" Este libro incluye un programa de adelgazamiento que promueve la pérdida mínima de 6 kilos de grasa en 6 semanas, de forma absolutamente saludable, sin extremos y sin poner en riesgo la salud, con la finalidad de devolver la autoestima, salud y calidad de vida a través de la promoción de un estilo de vida saludable.
Retreat: Sanctuary and Self-Care for Every Day
by Sally BrockwayRelax. Refresh. Restart.Amid the commotion of everyday life, finding a few precious moments of “me time” can be challenging. With so many demands on our attention, knowing how to get the most out of our limited downtime is more important than ever.Discover new ways to take some time out with this invaluable guide to finding and creating sanctuary. Whether you’re searching for serenity at home or seeking solace in the great outdoors, this book is packed with self-care tips, calming crafts and delicious recipes to help you relax, recharge and rejuvenate.
Retro Recipes from the '50s and '60s: 103 Vintage Appetizers, Dinners, and Drinks Everyone Will Love
by Addie GundryIn Retro Recipes from the ‘50s and ‘60s, Cutthroat Kitchen star Addie Gundry serves up nostalgic recipes from the Mad Men era, like Beef Wellington and Grasshopper Pie. Post-war rationing became a distant memory, and the rise of home entertainment culture made for prettier, more complex food. With French influence from Julia Child, and elegant aspirational figures like Jacqueline Kennedy, suburban dinner parties went glam. Backyard barbecues, fondues gathering everyone around a table, and not to mention cocktail parties were booming. From 1950's casseroles and hors d'oevres to more modern, adventurous dishes, there's plenty to celebrate and embrace! Each recipe is paired with a full-color, full-bleed finished dish photo.
A Return to Ireland: A Culinary Journey from America to Ireland, includes over 100 recipes
by Judith McLoughlinAn exceptional cookbook featuring over 100 recipes celebrating Irish-American heritage.A Return to Ireland showcases fresh, innovative food and drink recipes which celebrate Irish-American heritage as it weaves the culinary and cultural journey of these two places that the author have come to call home. From the lush green fields of Gilford in County Armagh now settled in Atlanta, Georgia, author Judith McLoughlin shares her love of whole, fresh Irish ingredients with readers, sending them, one plate at a time, back to a simpler time. A Return to Ireland also highlights stories and Irish food to celebrate the relationship between Ireland and America. Just a few recipes featured in this outstanding cookbook: Paddy's Potato and Leek Soup with Chive Puree, Beef and Oyster Pie, Connemara Mountain Lamb with Mixed Carrots and Rosemary Jus, Cead Mile Failte Kale Dip, Oaty Apple Crumble with Pouring Cream, Loin of Bacon with Crispy Cabbage, Colcannon, Irish Stout Chocolate Cake, Crumbled Corn Beef and Sweet Potato Tart, Irish Stout and Onion Soup with Blue Cheese Croutons, Dublin Lawyer Lobster, Pan Roasted Fillet of Halibut with a Lemon and Herb Butter Sauce, Gaelic Steaks, Wexford Strawberry Salad, Barmbrack Charm Bread, Cullen Skink Seafood Bake, Heaney's Hedgerows Pavlova, Celtic Sea Smocked Mackerel with Crispy Toasts, Marmalade Bread Pudding with Irish Whiskey Sauce.
Return to Paris: A Memoir
by Colette Rossant"My first meal in France, in a hushed and formerly elegant dining car, was a revelation. The menu was absurdly simple; there was a choice of an omelette aux fines herbes or a sandwich jambon beurre. I chose the omelette and was delighted by the flavors of chives, tarragon and chervil mingling in the creamy lightness of the eggs, all so new to me. If the food in France was so good even in a train, I thought I might have a happy life here after all." In 1947, as Paris recovers from the war, young Colette returns to the city of her birth after eight years spent among warmhearted Egyptian relatives in Cairo. Initially Paris seems gray and forbidding to the young Colette, especially after her mother abandons her to the disinterested care of her stern grandmother. Yet Paris will prove the place where Colette awakens to her senses. Her transformation from "l'Egyptienne" to "la Parisienne" begins when she is taken under the wing of the family cook, Georgette, who introduces Colette to the city's markets and inspires a love and talent for French cooking. The streets of Paris soon become Colette's own as she navigates to and from her lycée -- occasionally skipping class altogether, thus beginning a decades-long habit of making room for adventure in an otherwise disciplined life. Colette is sixteen when her mother returns with a new husband, and although initially suspicious of the round man with the twinkling eyes, she soon realizes she has a soul mate in Almire Ducreux, her new stepfather. Mira introduces Colette to her first truffle and her gastronomical self. He will also be the only one to support her when she falls in love and runs away with a young American, scandalizing her proper French family. With Return to Paris, Colette Rossant proves herself the true heir of M. F. K. Fisher. In clear, understated prose she writes of a life lived and enjoyed passionately. Memories and family stories segue gracefully into descriptions of great meals and recipes. This is food writing at its finest.
Return to Tuscany
by Gincarlo CaldesiGiancarlo and Katie Caldesi, the husband-and-wife team behind two Italian restaurants and a cookery school in London, are passionate about food and about Italy. Their eagerness to share this with others inspired them to relocate to Tuscany for a few months, to rediscover Giancarlos culinary roots and run a series of courses in traditional Tuscan cooking. Return to Tuscany is the result of their successful sojourn in Tuscany. Each chapter starts with a lesson, reflecting the different stages of their cookery course, guiding you through the basic techniques of pasta-making, choosing the best ingredients for an antipasti platter, cooking meat on an open fire, and many other aspects of Tuscan cooking. In 80 delicious regional recipes, Giancarlo and Katie pass on methods used by generations of the Caldesi family, with tips supplied by their Italian friends and neighbours. They describe how to make well-known Tuscan dishes, such Tomato Bruschetta, the classic Ribollita soup and the traditional Plum Crostata, as well as personal favourite that were popular with their students, including Mussel and Clam Spaghetti with Fresh Tomato Salsa and Chicken with Cinnamon and Lemon. Illustrated with a wealth of stunning location shots and food photography, Return to Tuscany is both an easy-to-follow cookery book and an inspirational introduction to the culture and traditions of this beautiful part of Italy.
Return to Umbria (Rick Montoya Italian Mysteries #4)
by David P. Wagner"Wagner skillfully inserts nuggets of local culture without slowing down the narrative pace, and perhaps even more importantly, he gets Italy right. He understands the nuances of Italian manners and mentality as well as the glorious national preoccupation with food."—Publishers WeeklyThe most famous cathedral façade in Italy is found in Umbria—a structure of gothic spires, arches, statues, and mosaics. But as translator Rick Montoya discovers, this jewel of Umbria has a dark sideWhen Rick Montoya traveled to his mother's Italy from his father's Santa Fe, New Mexico, to work as a freelance translator using his dual heritage, he didn't expect to be helping the Italian police. His maternal uncle, a high-level commissioner in Rome, however, sees no reason not to use the resources at hand.The trouble begins when Rick is asked by his uncle to go to Orvieto to talk some sense into his cousin Fabrizio, whose fling with an older married woman is embarrassing the family. Rick agrees to give it a try.Less than a day after arrival, his language skills draw him into the brutal murder of an American visitor. The murdered woman had studied art in Italy decades earlier—why has she returned now? And when a second murder occurs in a public park—narrowly missing Rick himself—he can't help but wonder if his family has anything to do with the case.In this addition to David P. Wagner's mystery books, a dark past casts its shadow over the picturesque city of Umbria. Is it possible to right the wrongs of the past and remain unscathed?Other books in the Rick Montoya Italian Mysteries:Cold Tuscan StoneDeath in the DolomitesMurder Most UnfortunateReturn to UmbriaA Funeral in Mantova
The Reunion Diet
by Lisa Dorfman Sandra J. GordonWhether you've got 10, 20, 30 pounds or more to lose before your reunion or other big events, this book offers a practical guide to obtain specific weight-loss and other lifestyle goals and provides the support to achieve them within the time allowed.