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The Setpoint Diet: The 21-Day Program to Permanently Change What Your Body "Wants" to Weigh
by Jonathan BailorJoin the 27,000 people who have achieved dramatic and long-term weight loss with The Setpoint Diet, from the New York Times bestselling author of The Calorie Myth. Your body fights to keep you within a range of about 15 pounds--also known as your "setpoint weight." New research reveals that you can lower your setpoint and end that battle for good by focusing on the quality of calories you eat, not the quantity. With The Setpoint Diet, you will reprogram your body with a 21-day plan to rev up your metabolism, eliminate inflammation, heal your hormones, repair your gut, and get your body working like that of a naturally thin person--permanently. The Setpoint Diet is a lower-carb menu that focuses on specific anti-inflammatory whole foods, including tons of produce, nutritious proteins, and therapeutic fats. Its creator, Jonathan Bailor, founded SANESolution, a weight loss company that has reached millions of people. Proven to help you lose weight naturally and maintain it, The Setpoint Diet is your new blueprint for healthy living.
The Settlement Cook Book 1903
by Mrs Simon Kander Henry SchoenfeldImparting all the warmth and fragrance of an old-fashioned, turn-of-the-century kitchen, The Settlement Cook Book was originally devised as a cooking and homemaking primer for newly arrived immigrants. Filled with hundreds of recipes for good eating, this back-to-basics book is also good reading. A blend of hardy, old-fashioned dishes and simple recipes that will fit today's demanding lifestyles, the text covers everything from making roast chicken (with chestnut dressing) to the best way to dust a room. <p><p> Clearly detailed, easy-to-read directions tell how to create such tasty fare as griddle cakes, shrimp Creole, and mulligatawny soup; cheese fondue, oyster a la poulette, and other Continental specialties; as well as ethnic foods such as gefilte fish and matzo ball soup. Sections on preserving, canning, and pickling are interspersed with quaint "lessons" on how to sterilize milk, build a fire, and discern fresh eggs from stale ones. <p> A delightful culinary education from the days before convection ovens and "dream kitchens," The Settlement Cook Book is a treasury of Americana, a delightful sampling of cultural history that will enchant lovers of old cookbooks and well-prepared foods.
The Settlement Cook Book 1903: 1903
by Simon Kander Mrs. Henry SchoenfeldThis book created for newly arrived immigrants, filled with authentic historical recipes and household tips, offers a trip to a bygone America.Calling to mind the warmth and fragrance of a crackling, old-fashioned hearth, The Settlement Cookbook takes you back in time to the cozy, wood-fired kitchens of freshly immigrated families settling into their new home. First devised in 1903 by social reformer Elizabeth Kander as a homemaking guide for newly arrived Americans from around the world, this back-to-basics cookbook serves today&’s readers as both a source of hardy, old-time recipes and a fun historical read. With hundreds of recipes for delicious and practical meals made from scratch, The Settlement Cookbook has a lot to offer the health-conscious and self-reliant modern family.Written in clear, accessible language, The Settlement Cookbook will guide you through recipes for staples like breads, biscuits, and cornmeal, as well as American classics and dishes designed to help immigrants feel at home. Some favorites include griddle cakes, shrimp creole, oyster stew, roast chicken with chestnut stuffing, gefilte fish, matzo ball soup, and dozens of cakes, tortes, pies, and other mouth-watering deserts. Also included are tips on canning, preserving, pickling, and general housekeeping. A delightful window into a world before microwaves and packaged foods, when families ate wholesome meals together by firelight, The Settlement Cookbook will be a treat for lovers of old cookbooks and anyone who appreciates a delicious home-cooked meal.
The Settler's Cookbook: A Memoir of Love, Migration and Food
by Yasmin Alibhai-Brown&“An unexpected joy of a book . . . it follows an emotional and culinary journey from childhood in pre-independence Uganda to London in the 21st century.&”—The Sunday Times Through the personal story of Yasmin Alibhai-Brown&’s family and the food and recipes they&’ve shared together, The Settler&’s Cookbook tells the history of Indian migration to the UK via East Africa. Her family was part of the mass exodus from India to East Africa during the height of British imperial expansion, fleeing famine and lured by the prospect of prosperity under the empire. In 1972, expelled from Uganda by Idi Amin, they moved to the UK, where Yasmin has made her home with an Englishman. The food she cooks now combines the traditions and tastes of her family&’s hybrid history. Here you&’ll discover how shepherd&’s pie is much enhanced by sprinkling in some chili, Victoria sponge can be enlivened by saffron and lime, and the addition of ketchup to a curry can be life-changing . . . &“Alibhai-Brown paints a lively picture of a community that stayed trapped in old ways until it was too late to change . . . [a] brave book.&”—The Guardian &“For many of us food is the gateway experience into other cultures and lives. Yasmin&’s personal story intertwined with the foods which mean so much to her touched me deeply. And made me hungry. You can&’t ask for more.&”—Gavin Esler, author of Brexit Without the Bullshit: The Facts on Food, Jobs, Schools, and the NHS &“It&’s beautifully written, as you would expect, and utterly fascinating. There are some wonderful dishes here too.&”—Tribune
The Seven Moods of Craft Beer: 350 Great Craft Beers from Around the World (Seven Moods Ser.)
by Adrian Tierney-Jones350 international craft beers are divided into seven categories--or moods--for drinking, including social, adventurous, poetic, bucolic, imaginative, gastronomic, and contemplative-- ensuring the perfect beer for every occasion.THE SEVEN MOODS OF CRAFT BEER brings together the best 350 beers from around the world and then divides them into specific moods meant as the perfect guide for what to drink, when. There are beers that are social, like Funky Buddha Hope Gun from Florida, which are to be sipped in the backyard to the hum of conversation and kids playing. There are beers that are imaginative, like the Broken Dream from the UK, meant for contemplative nights with old friends. And there are gastronomic beers, like Sovina which pairs perfectly with a carnitas taco.Each of the seven chapters offers profiles of approximately 50 beers that cover tasting notes, history and information on the brewery, and alcohol percentage. Sidebars throughout include histories of the world's best bars and information on styles of beer, brewers and breweries, and the world's most famous festivals.
The Seven Silly Eaters
by Marla Frazee Mary Ann HobermanPeter wants only milk, Lucy won't settle for anything but homemade lemonade, and Jack is stuck on applesauce. Each new addition to the household brings a new demand for a special meal. What's a mother to do?
The Sex Life of Food: When Body and Soul Meet to Eat
by Bunny Crumpacker"The sex life of food" doesn't mean that the strawberries have fallen in love with the oatmeal. It's a look at food—and sex—and how they go together in our daily lives much more often than we realize. There are so many ways that hunger and desire act on each other, and so many things that can influence our preferences. Not only are people moved by the taste, texture, and the shapes of the food they eat, but even the names of some dishes can kindle hunger—of both kinds—in some. As the author writes, "Sometimes cooking is foreplay, eating is making love, and doing the dishes is the morning after."The many things Bunny Crumpacker shares with the readers of her fascinating book almost could have inspired her to write a novel, sending Adam and Eve (with their apple) traveling through history as the icons of our passions. Instead, she has gone far beyond the obvious to bring us unexpected and tantalizing knowledge of how much and in how many surprising ways we assuage our hunger for both food and sex and how where there's one, there is often the other. The result is a continued delight. There's history and humor, obvious connections and truly amazing ones. The author enlightens us on a myriad of topics, including food in fairy tales, what politicians eat, comfort food, and manners at the table.But enough! There's too much to say. Turn the pages and let Bunny Crumpacker introduce you to The Sex Life of Food.
The Sexy Forever Recipe Bible: A Cookbook
by Suzanne SomersYou're Invited to Suzanne Somer's Table She is known by her family and friends as a world-class cook, but you would never guess Suzanne Somers' delicious recipes and desserts can also be used as part of her phenomenally successful weight loss plan, Sexy Forever. The Sexy Forever Recipe Bible provides a stunning compilation of more than 400 delicious classics, updated and coded for those with preferences for gluten-free, dairy-free, egg-free, vegetarian, or vegan options. It's every recipe you need to stay sexy forever!From the Trade Paperback edition.
The Sexy Vegan Cookbook
by Brian L. PattonAre you craving a way to eat killer food without killing yourself, animals, or the planet? Is your brain bloated from watching cooking shows that present recipes you're never, ever going to make? Have you been searching for a way to prove to your friends that vegan food can be just as delicious, hearty, and satisfying as the meaty meals they're accustomed to? Then this is the book for you. Of his journey from watching food porn on his parents' couch to cooking in Hollywood kitchens to becoming vegan, author Brian Patton writes: My roommate said he didn't know what made me a bigger loser: that I was painstakingly preserving episodes of 30 Minute Meals or that I was trying to conceal their existence by labeling them Star Trek....Once I discovered that I could not only survive but thrive without taking the life of another being, I was sold. I was a vegan. For good. And that's how an "ordinary dude" became the Sexy Vegan and started creating "extraordinary food" with a decidedly real-meal appeal. On every page, Brian proves that seriously good food needn't be too serious.
The Sexy Vegan's Happy Hour at Home
by Brian L. PattonFrom Holy Stromboli to Figgy Lifting Drinks What started as a casual weekly tradition at the Patton household resulted in these twenty delectably diverse happy hour menus. From yamburger sliders, samosa pizzas, and green bean fries to rigatoni poppers and a variety of innovative cocktails, this is seriously fun food for Friday -- or any -- night! Wow your friends! Impress your family! Woo that special someone who might need a little convincing of your specialness! Open The Sexy Vegan's Happy Hour at Home and: * learn the ninja time-management skills of professional chefs to whip up snacking feasts in about an hour * make your produce procurement easier with handy-dandy premade shopping lists * concoct unique potent potables and lovable libations * travel the world without leaving your balcony, from Little India to New New England to Really Little Italy * fill your belly with fabulous food that's free of your furry friends
The Shaken and the Stirred: The Year's Work in Cocktail Culture (The Year's Work: Studies in Fan Culture and Cultural Theory)
by Stephen Schneider and Craig N. OwensOver the past decade, the popularity of cocktails has returned with gusto. Amateur and professional mixologists alike have set about recovering not just the craft of the cocktail, but also its history, philosophy, and culture. The Shaken and the Stirred features essays written by distillers, bartenders and amateur mixologists, as well as scholars, all examining the so-called 'Cocktail Revival' and cocktail culture. Why has the cocktail returned with such force? Why has the cocktail always acted as a cultural indicator of class, race, sexuality and politics in both the real and the fictional world? Why has the cocktail revival produced a host of professional organizations, blogs, and conferences devoted to examining and reviving both the drinks and habits of these earlier cultures?
The Shameless Carnivore: A Manifesto for Meat Lovers
by Scott GoldThe average American consumes 218.3 pounds of meat every year. But in the face of concerns about Mad Cow disease, dubious industrial feedlot practices, and self-righteous vegetarians, the carnivorous lifestyle has become somewhat déclassé. Now, Scott Gold issues a red-blooded call to arms for the meat-adoring masses to rise up, speak out, and reclaim their pride. The Shameless Carnivore explores the complexities surrounding the choice to eat meat, as well as its myriad pleasures. Delving into everything from ethical issues to dietary, anthropological and medical findings, Gold answers such probing questions as: Can staying carnivorous be more healthful than going vegetarian? What's behind the "tastes like chicken" phenomenon? And, of course, what qualities should you look for in a butcher? The author also chronicles his attempt to become the ultimate carnivore by eating thirty-one different meats as well as every part, cut and organ of a cow (including tasty recipes), describes hunting squirrels in Louisiana, and even spends an entire, painstaking week as a vegetarian. From the critter dinners he relished as a child to his adult forays into exotic game and adventures in the kitchen, Gold writes with an infectious enthusiasm that might just inspire readers to serve a little llama or rattlesnake at their next dinner party. This is the definitive book for meat lovers.
The Shameless Carnivore: A Manifesto for Meat Lovers
by Scott GoldCarnivorism 101: A Pop QuizOn average, Americans eat how many pounds of beef per person per year?65518430The origin of foie gras dates back to:China, 550 BCFrance, 1780Egypt, 2500 BCIsrael, 1940sThe following meat is NOT approved for retail sale in the United States, even with USDA inspection:ArmadilloKangarooIguana Island FoxFrom 1998-2003, PETA killed how many animalsZero—PETA would never do such a thingBetween 10-100More than 10,000More than 25,000The US Testical Festival is held every year in:San Francisco, CAMissoula, MTLafayette, LALaredo, TXWhich is the correct match between country and traditional meaty delicacy?Roasted peacock, ZambiaDried pig tendons, Tuva RepublicRoasted guinea pig, EcuadorBroiled whale skins, New ZealandHamburger patties and chicken nuggets cloned and cultured in a laboratory will likely be available for mass consumption in the next 25 years. TrueFalseAccording to the fossil record, about how long ago did our evolutionary ancestors begin the practice of butchery?10,000 years250,000 years1.3 million years 2.5 million yearsEating frogs has never really caught on in the United States. Legendary French culinary master, Auguste Escoffier, thought that this phenomenon was due in part to the unappetizing English word for the creature. What did he propose to call them in the U.S. to make them more appealing?Poulet vert (green chicken)Nymphs Angel wingsVeau du marais (swamp veal)Which of these notable personalities did not sign an open letter to Congress pleading to ban the slaughter of American horses to export their meat abroad?Nicole Richie Tippi HedrenJohnnie KnoxvilleKid RockDon't know these answers? Want more fascinating facts? Wondering if you're a true carnivore? Looking for a great recipe for Rattlesnake Chili? Read this book.A fast, funny, and enlightening celebration of the immense joys of flesh—consuming it, that is. The average American consumes 218.3 pounds of meat every year. But between concerns about mad cow disease, industrial feedlot practices, and self-righteous vegetarians, the carnivorous lifestyle has become somewhat déclassé. Now, Scott Gold issues a red-blooded call to arms for the meat-adoring masses to rise up, speak out, and reclaim their pride. THE SHAMELESS CARNIVORE explores the complexities surrounding the choice to eat meat as well as its myriad pleasures. Delving into everything from ethical issues to dietary, anthropological, and medical findings, Gold answers such probing questions as: Can staying carnivorous be more healthful than going vegetarian? What’s behind the “tastes like chicken” phenomenon? And, of course, What qualities should you look for in a butcher? The author also chronicles his attempt to become the "ultimate carnivore" by eating 31 different meats in 31 days (as well as every cut and organ of a cow) He includes tasty recipes and describes his experiences hunting squirrels in Louisiana attending the annual testicle festival, and even spending an entire, painstaking week as a vegetarian.From the "critter dinners" he relished as a child to his adult forays into exotic game and adventures in the kitchen, Gold writes with an infectious enthusiasm that might just inspire you to serve a little llama or rattlesnake at your next dinner party.This is a must-have book for every meat lover.
The Sharper Your Knife, The Less You Cry: Love, laughter and tears at the world's most famous cooking school
by Kathleen FlinnA true story of food, Paris, and the fulfilment of a lifelong dream In 2003, Kathleen Flinn, a thirty-six-year-old American living in London, returned from holiday to find that her corporate job had been terminated. Ignoring her mother's concern that she get another job immediately or never get hired anywhere ever again, Flinn cleared out her savings and moved to Paris to pursue a dream - a diploma from the famed Le Cordon Bleu cooking school. The Sharper Your Knife, the Less You Cry is the touching and remarkably funny account of Flinn's transformation as she moves through the school's intense programme and falls deeply in love along the way. More than two dozen recipes are interwoven within this unique look inside Le Cordon Bleu amid battles with demanding chefs, competitive classmates and her 'wretchedly inadequate' French. Flinn offers a vibrant portrait of Paris, one in which the sights and sounds of the city's street markets and purveyors come alive in rich detail. The ultimate wish fulfilment book, her story is a true testament to pursuing a dream.
The Sharper Your Knife, the Less You Cry
by Kathleen FlinnA true story of food, Paris, and the fulfilment of a lifelong dreamIn 2003, Kathleen Flinn, a thirty-six-year-old American living in London, returned from holiday to find that her corporate job had been terminated. Ignoring her mother's concern that she get another job immediately or never get hired anywhere ever again, Flinn cleared out her savings and moved to Paris to pursue a dream - a diploma from the famed Le Cordon Bleu cooking school. The Sharper Your Knife, the Less You Cry is the touching and remarkably funny account of Flinn's transformation as she moves through the school's intense programme and falls deeply in love along the way. More than two dozen recipes are interwoven within this unique look inside Le Cordon Bleu amid battles with demanding chefs, competitive classmates and her 'wretchedly inadequate' French. Flinn offers a vibrant portrait of Paris, one in which the sights and sounds of the city's street markets and purveyors come alive in rich detail. The ultimate wish fulfilment book, her story is a true testament to pursuing a dream.
The Sheep Industry of Territorial New Mexico: Livestock, Land, and Dollars (G - Reference,information And Interdisciplinary Subjects Ser.)
by Jon M. WallaceThe Sheep Industry of Territorial New Mexico offers a detailed account of the New Mexico sheep industry during the territorial period (1846–1912) when it flourished. As a mainstay of the New Mexico economy, this industry was essential to the integration of New Mexico (and the Southwest more broadly) into the national economy of the expanding United States. Author Jon Wallace tells the story of evolving living conditions as the sheep industry came to encompass innumerable families of modest means. The transformation improved many New Mexicans’ lives and helped establish the territory as a productive part of the United States. There was a cost, however, with widespread ecological changes to the lands—brought about in large part by heavy grazing. Following the US annexation of New Mexico, new markets for mutton and wool opened. Well-connected, well-financed Anglo merchants and growers who had recently arrived in the territory took advantage of the new opportunity and joined their Hispanic counterparts in entering the sheep industry. The Sheep Industry of Territorial New Mexico situates this socially imbued economic story within the larger context of the environmental consequences of open-range grazing while examining the relationships among Hispanic, Anglo, and Indigenous people in the region. Historians, students, general readers, and specialists interested in the history of agriculture, labor, capitalism, and the US Southwest will find Wallace’s analysis useful and engaging.
The Shift: 7 Powerful Mindset Changes for Lasting Weight Loss
by Gary FosterThe Shift is not about what to eat or not eat. It’s not about when to eat. It’s about building thinking habits, proven through science, that help you lose weight.There are so many myths surrounding weight loss: Setbacks mean failure. Big results require big goals. You need to power through alone. You have to hate your body to lose weight. Happiness awaits you only at the end of the journey.All of these are untrue, unhelpful—and actually undermine long-term weight loss.Dr. Gary Foster’s 7 Mindset Shifts show you how to—and why you should—treat yourself in a way that feels better and primes you for likelier success. His argument and the techniques in each chapter, built on years of research and breakthroughs in cognitive behavioral therapy and positive psychology, can lead to results on the scale—but, more important, in your own thinking. The Shift flips old-fashioned weight-loss theory on its head, training you to recognize when your thinking is taking you away from your goals, to focus on action rather than outcome, and to value non-scale victories more than the number on the digital display. It’s evidence-based motivation—and it really works!The 7 Mindset Shifts include treating yourself with compassion, leaning into your strengths, appreciating the power of small steps (and more frequent rewards), finding your people, and truly relaxing into happiness and gratitude.“Diet thinking” isn’t habit-forming; mindset shifts are. And muscular yet kind mental habits, like the ones found in The Shift, are key to long-term, positive change.
The Shift: How I Finally Lost Weight and Discovered a Happier Life
by Tory JohnsonA single conversation with a boss forced Tory Johnson to face the one challenge that had always defeated her: her weight. After a lifetime of obesity, of failing at fad diets and sporadic health programs, Tory made the shift by recognizing that it was time to lose weight once and for all, and do it her way. In twelve months, she lost more than 60 pounds, and for the first time shares what she learned, what she ate and how she changed in THE SHIFT: How I Finally Lost Weight and Discovered a Happier Life, her most personal book yet.In this updated trade paperback edition, Tory Johnson adds a look back at the amazing response her Shift has brought from thousands of people across the country, shares additional lessons learned in the year following the book's publication, and includes the stories of "Shifters"--readers so inspired by her book they have made their own life-changing Shifts. THE SHIFT is not a one-woman weight-loss journey; THE SHIFT is a gutsy look at what it takes to undo a lifetime of self-sabotaging habits and feel great about the change and yourself.
The Shilpa Solanki Mysteries Books One to Three: A Slice of Murder, Murder on the Menu, and Murder in the Mix (The Shilpa Solanki Mysteries)
by Marissa De LunaThree novels in one volume featuring a baker who frosts cakes—and tracks down culprits . . . This collection of three cozy mysteries featuring dessert queen Shilpa Solanki, provider of perfect cakes for any occasion in Otter&’s Reach, includes: A Slice of Murder A groom-to-be is cut down at his posh engagement party, and Shilpa must uncover layers of secrets and scandals to find out who permanently parted him from his fiancée—before someone else gets iced . . . Murder on the Menu It&’s an unhappy birthday when murder crashes an eighty-year-old tycoon&’s party and the sleuthing baker has to burn the candle at both ends to find the killer . . . Murder in the Mix Shilpa&’s New Year&’s Eve catering gig on a private island winds up being a countdown to murder when an heiress collapses like an overdone soufflé . . .
The Shooting at Chateau Rock: A Bruno, Chief of Police Novel (Bruno, Chief of Police Series #15)
by Martin WalkerWhen a local's troubling death is linked to a Russian oligarch and his multinational conglomerate, Bruno faces one of his toughest cases yet, one that brings together a French notary and a rock star--and, of course, Bergerac red and white.It's summer in the Dordogne. The heirs of a Périgordian sheep farmer learn that they have been disinherited, and their father's estate sold to an insurance company in return for a policy that will place him in a five-star retirement home for the rest of his life. But the farmer never gets his life of luxury--he dies before moving in. Was it a natural death? Was there foul play? Bruno begins the investigation that leads him to several shadowy insurance companies owned by a Russian oligarch with a Cypriot passport. The companies are based in Cyprus, Malta, and Luxembourg, but Bruno finds a weak spot in France: the Russian's France-based notaire and insurance agent. As Bruno is pursuing this lead, the oligarch's daughter turns up in the Périgord, and complications ensue, eventually bringing the action to the château of an aging rock star. But, as ever, Bruno makes time for lunch amid it all.
The Shopper's Guide to GI Values: The Authoritative Source of Glycemic Index Values for More Than 1,200 Foods
by Kaye Foster-Powell Jennie Brand-Miller Fiona AtkinsonWorld-renowned researcher Jennie Brand-Miller and her team have changed the way the world thinks about food and nutrition. Every year, their Shopper’s Guide helps thousands of readers achieve and maintain health and wellness by providing an easy guide to eating according to the glycemic index. The key to this go-to reference is the GI tables--comprehensive lists of foods and their glycemic index values--which allow readers to unlock the remarkable health benefits of a low GI diet. The Shopper’s Guide includes GI values for many popular foods, prepared meals, and new products; definitive at-a-glance nutrition data arranged by food category; specific information on gluten-free and weight-management foods; and comprehensive, up-to-date information.
The Short Stack Cookbook: Ingredients That Speak Volumes
by Nick Fauchald Kaitlyn GoalenAn artful collection of 150 new, original recipes organized by ingredient, from trusted culinary pros: “The emphasis is on ease.” —TheWashington PostThis down-to-earth collection features 150 new, original recipes organized by ingredient—from IACP and James Beard Award–winning cookbook authors, chefs, food writers, recipe testers, and editors. The ethos behind Short Stack Editions is simple: Pair honest, common ingredients with trusted voices in the culinary world for inspired recipes home cooks can actually use. And for their first cookbook, Short Stack founders Nick Fauchald and Kaitlyn Goalen call upon their acclaimed contributors to extend their love letters to favorite ingredients. Exclusively created for this cookbook, these recipes–from all-star chefs, food writers, editors, and stylists–are destined to become favorites.Organized by 18 ingredients, including Apples, Bacon, Brussels Sprouts, Butter, Cheddar, Eggs, Tomatoes, Greek Yogurt, Honey, Hot Chile Peppers, Kale, Lemons, Sourdough, Whole Chicken, and Winter Squash, The Short Stack Cookbook takes readers though staples found in the kitchen and presents new ways to cook with everyday items. Contributors include:Virginia Willis (author of Bon Appétit, Y’all) Sara Jenkins (chef, restaurateur, and cookbook author) Ian Knauer (IACP nominee and editor at Food & Wine) Soa Davies (producer of Eric Ripert’s cookbook On the Line and TV show Avec Eric) Susan Spungen (founding food editor for Martha Stewart Living) Angie Mosier (food stylist, photographer, and writer for Food & Wine and the New York Times) Rebekah Peppler (writer and food stylist) Alison Roman (BuzzFeed food editor) Sarah Baird (writer and culinary anthropologist) Julia Sherman (artist, photographer, writer, and editor of Salad for President) Michael Harlan Turkell (award-winning photographer) Julia Turshen (cookbook author) Megan Scott (recipe developer) Tyler Kord (chef-owner of the No. 7 group) Paul Grimes (food stylist) Beth Lipton (food director for Health magazine)
The Shred Diet Cookbook
by Ian K. SmithCan I eat that on SHRED?Hundreds of thousands have lost extraordinary amounts of weight on Dr. Ian K. Smith's SHRED programs, using his proven killer combo of diet confusion, meal spacing, meal replacement and strategic snacking. Now, in Dr. Ian's first-ever cookbook, he's deliciously answering the question so many of those dieters have asked: "Can I eat that on SHRED?" In THE SHRED DIET COOKBOOK, you'll enjoy:-Midday recipes: from Heavenly Cheeseburgers to Green Bean and Artichoke Stir Fry -Protein-rich dinners that are quick to make and satisfying to eat: from Cheese-packed Chicken Breasts to Seared Mustard Pork Chops and Cider-braised Onions-Side-dishes: from Crispy Sweet Potato Wedges with Ginger-Soy Glaze to Creamy Polenta-Snack preparations so simple and so good you'll want to plan a party around them-Carb recipes that make them count, including pancakes, potatoes, and pastas-Southern specialties and recipes from Dr. Ian's family: from Dr. Ian's Sweet Barbecue Steaks to Uncle Johnny's Black-eyed Pea Salad to Ma's Eggplant Parmesan-Complete nutritional information and portioning for each recipe -Over 35 all-new recipes for meal--replacing smoothies and soups
The Shred Power Cleanse: Eat Clean. Get Lean. Burn Fat.
by Ian K. SmithDr. Ian is answering Shredder Nation's call for a short-term, fast-acting cleanse that will help you reset and power through to your new weight loss goal!The SHRED Power Cleanse takes the classic detox plan to a new level. You won't find any fiberless, anemic juices on this regimen! Dr. Ian lays out each day of the two-week program, giving you everything you need to jump-start BIG change:- More than 50 smoothie recipes built to boost your immunity and maintain your protein and fiber intake, including Dr. Ian's signature Purple Power Cleanse smoothie - Fresh salads and other clean foods to fill you up and keep your energy level high- Detoxifying exercise regiments for beginner, intermediate, and advanced levels- A Weekend Power Tune-up bonus, designed to keep you on track long after the two weeks of the cleanse are up and all some Shred Cleansers will need.The SHRED Power Cleanse will keep you satisfied, clear your mind, and leave you several pounds lighter.
The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty
by Michael Tong“The Shun Lee Cookbook is a testament to [Michael’s] passion and knowledge of his native Chinese cuisine.” —Daniel Boulud, James Beard Award-winning chef & restaurateurMore than forty years ago, Michael Tong and his Shun Lee restaurant chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry Sautéed String Beans. Hot and Sour Cabbage. Scallion Pancakes. These dishes originated at Shun Lee, and are now on nearly every Chinese restaurant menu across North America.Now, in his first cookbook, Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Who says Chinese food is difficult to prepare at home? With The Shun Lee Cookbook, even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens. The result is a collection of easy-to-make but dazzling dishes. And perhaps the best part is that they can all be made with ingredients found in supermarkets everywhere.Chinese favorites such as Hot and Sour Soup, Sichuan Boiled Dumplings, Dry Sautéed Green Beans, and Kung Pao Shrimp are included. There are also new dishes such as Peppery Dungeness Crab, Singapore-Style Rice Noodles with Curry, Red-Cooked Beef Short Ribs, and Hunan Lamb with Scallions.In addition to the recipes The Shun Lee Cookbook includes tips for stocking home pantries with Chinese staples, and there are more than fifty color photographs of the finished dishes throughout.Why order takeout when you can take home The Shun Lee Cookbook?