In January 2011 I decided to try my next diet. I had been exploring different diets for about 20 years by this point but this next one was different. This one made sense, common sense. I had already been a big proponent of getting back to our roots and getting as natural as possible. I had also recently been exposed to the theory that the Agricultural Age was the beginning of the demise of mankind. Mass producing food just did not seem natural, and when I found that there was a way to eat that supported my beliefs, I was all in. Before I could finish The Paleo Diet by Robb Wolf, I was blasting all over social media about how this was the only way to eat. I was even, for a short while, the "Paleo police" and would criticize people who were not following the "rules" to a tee. Realizing I was being a jerk, I gave up my badge for the Paleo police but I continued making posts and bragging about my progress. I even started taking on personal training clients after taking a break for many years. To me, eating this way was the missing ingredient to my success as a personal trainer. Within six months of going paleo, I lost around 35 pounds, dropped to a weight I had never seen as an adult, and accomplished things I never thought I could do, like run four miles barefoot and do pull-ups and ring dips. The transformation was amazing. Over the years I've received several inquiries from friends and family on Facebook asking how I achieved these results. My advice was simple: eat these foods, don't eat these foods, and read these books. Every single person I gave this advice to, failed miserably. I couldn't understand why when it was exactly how I got results! I would even get a little frustrated (maybe a lot) at the fact that people weren't achieving good results with the advice I was giving them. In my mind, I gave great advice. Then someone pointed out to me that not everyone was like me. Not everyone was a gung-ho, all or nothing, do-it-now type of person. That's when I

Thumb

Avatar

0 repins 0 comments

The star of BBC2's The Little Paris Kitchen is back with her second book, this time based on giving classic French dishes from all over the country her trademark modern twists. Rachel Khoo became an overnight sensation when her first book and television series launched last year. Coveting her Parisian lifestyle, fashion sense and, more importantly, her accessible, delicious recipes cooked up in her tiny kitchen, the nation took her to their hearts and now they can receive second helpings. Taking her 'Little Paris Kitchen' on tour, Rachel is leaving the capital city to travel to the four corners of France in search of the very best recipes the country has to offer. From the snow-topped mountains and Christmas markets of Alsace to the winemaking region of the Dordogne, the dreamy vistas of Provence and the well-stocked larders of Brittany and Normandy, Rachel visits some of the best-known foodie places as well as uncovering some hidden gems to share with you. Recipes include: pork and clams with cider and butter beans, spicy aubergine sticks with couscous, baked figs with walnuts, beer-glazed ham hock, caramelized apple bake and spiced almond biscuits.

Thumb

Avatar

0 repins 0 comments

Not just a cooking book, but one that is interspersed with personal stories, anecdotes and little snippets of information. Some frivolous, some factual. A book to sit down and read as well as enjoying trying out the recipes compiled from travels to many countries. This book encourages you to cook what you like to eat and have fun while you are doing it. Love what you cook, who you cook with and who you cook for.

Thumb

Avatar

0 repins 0 comments

If you love to cook this is the book for you. Angelia Ross-Little, known to her friends as Angel, shares her kitchen tips, the items she always keeps on hand, and other things she has learned in her over twenty-five years of cooking. Because she loves her food to have flavor and to be well seasoned, she also shares how she does just that. Making it from scratch and using the vegetables and herbs from her garden, she creates flavorful and colorful dishes. Spending time in the kitchen is not a chore but a hobby.

Thumb

Avatar

0 repins 0 comments

'Sumptuous simple recipes, inspired by Alex's travels and family gatherings.' Mary Berry 'Home cooking that is perfectly suited for midweek family meals or special occasions with friends. Enjoy it people!' Tom Kerridge As Bake Off judge Paul Hollywood freely admits, it's his wife Alex who is in charge of cooking in the Hollywood household. She's the one who plans, shops and cooks so they can enjoy delicious home-made food with family and friends. An accomplished self-taught cook who comes from a family of food-lovers, Alex is passionate about food but firmly believes that cooking and eating are about one thing: enjoyment. Her recipes fall into one of two categories - quick and simple for when you don't have much time during the week, or slow and simple for a lazy weekend at home. But simple doesn't mean ordinary. With a few clever twists and drawing on influences from her travels and her family (a glamorous French grandma, a father brought up in Spain and a Norwegian great grandmother) Alex's recipes are easy, inexpensive and just a little bit different. For anyone who wants inspiration for quick mid-week meals, impromptu kitchen suppers with friends or relaxed weekend socials, My Busy Kitchen is the book for you.

Thumb

Avatar

0 repins 0 comments

Things that frequently come to the attention of the homemaker supply the theme for this book of devotional readings. Tied with scriptural admonitions and points of emphasis, these common everyday objects and events provide illustrations for the truth found in selected Bible passages. One hundred twenty-two separate devotional thoughts speak to the heart under such titles: "Against a Rainy Day," "When God Is Slow," "Spock Style," "The Right to Be Angry," "The Twenty-Four-Hour Virus," "Sunday Dinner," and "Burned Toast." There is something for each day to make a homemaker's daily experiences spiritually rewarding and meaningful.

Thumb

Avatar

0 repins 0 comments

The Wednesday Chef cooks her heart out, finds her way home, and shares her recipes with usIt takes courage to turn your life upside down, especially when everyone is telling you how lucky you are. But sometimes what seems right can feel deeply wrong. My Berlin Kitchen tells the story of how one thoroughly confused, kitchen-mad perfectionist broke off her engagement to a handsome New Yorker, quit her dream job, and found her way to a new life, a new man, and a new home in Berlin-one recipe at a time. Luisa Weiss grew up with a divided heart, shuttling back and forth between her father in Boston and her Italian mother in Berlin. She was always yearning for home-until she found a new home in the kitchen. Luisa started clipping recipes in college and was a cookbook editor in New York when she decided to bake, roast, and stew her way through her by then unwieldy collection over the course of one tumultuous year. The blog she wrote to document her adventures in (and out) of the kitchen, The Wednesday Chef, soon became a sensation. But she never stopped hankering for Berlin. Luisa will seduce you with her stories of foraging for plums in abandoned orchards, battling with white asparagus at the tail end of the season, orchestrating a three-family Thanksgiving in Berlin, and mending her broken heart with batches (and batches) of impossible German Christmas cookies. Fans of her award-winning blog will know the happy ending, but anyone who enjoyed Julie and Julia will laugh and cheer and cook alongside Luisa as she takes us into her heart and tells us how she gave up everything only to find love waiting where she least expected it.

Thumb

Avatar

0 repins 0 comments

If your everyday efforts in baking and cooking have not gotten you the raves you would like to hear, perhaps this book will be of help to you. In Come Into My Kitchen, this first-time writer, Dorothy Ajdaharian-Arakelian includes her all-time favorite Armenian and International recipes, inspired by her families' needs and her gastronomic taste buds. The author's Armenian upbringing and pride in her heritage enables her to write about old-world Armenian recipes that were handed down from her Mother, along with International favorite recipes she has accumulated over the years. An interesting feature that makes this book different from a standard cookbook is that the writer has strived to separate the Armenian recipes from the International, thus, enabling the reader to conveniently choose from a variety of cuisines at a glance. The author's introduction and step-by-step methods for preparing dough from scratch and various labor-intensive appetizers and entrees should prove to be fun and accessible, even for the non-expert. From suggested guides for an elegant dinner party for four or forty, to simple short-cuts for make-ahead and one-pot meals for the busy homemaker who has to balance a career. Dorothy has shared that it took many years to transform her second nature knowledge of recipes, ingredients and processes into easy-to-follow instructions for others to understand. As with all good processes, nothing is exact and Dorothy encourages her readers to experiment with seasonings and flavors to extend the recipes in her book to each individuals' personal preference. Come Into My Kitchen will allow the novice cook or seasoned homemaker to have awealth of information at his or her fingertips. "Enjoy

Thumb

Avatar

0 repins 0 comments

With expert cooking skills, California restaurant veteran Zsu Dever not only convinced her family to go vegan, but has kept them happy for many years with a variety of home-style dishes. In this book, she shares the secrets of how she did it and how you can make her family's favorite dishes at home. Everyday Vegan Eats is filled with comfort-food recipes guaranteed to please everyone at the table, from vegans to omnivores. The recipes focus on familiar favorites that have been reconfigured to suit a healthier lifestyle, including: Tater Tot CasseroleLasagna AmericanaArroz non PolloDeli ReubensBaked Macaroni and Cheeseand many others The book contains clearly written recipes made with easy-to-find ingredients, a number of practical step-by-step recipe photos, and helpful tips for the beginner to make "going vegan" easy and delicious. The book also helps readers get the most out of vegan living with tips on vegan basics, how to shop, and stocking a vegan pantry. The book has full-color photos and features appendices for resources, a glossary, and equipment, as well as helpful indexes.

Thumb

Avatar

0 repins 0 comments

The idea for the Bump & Grind came to me when using and thinking about the mechanism of the mortar and pestle. A mortal and pestle is such a great tool and its so under utilized in the home kitchen. My unique name, the Bump & Grind, is a tad cheeky but mortar and pestle can be a hard one to remember if youre not working in the food world or not cooking all the time, and quite simply, it bumps and grinds ingredients. For example, it grinds spices, bumps garlic and bruises the flavours of herbs. My Bump & Grind mortal and pestle, made from vitrified porcelain, is very durable and long lasting and really quite different from a traditional circular version. For starters, Ive changed the shape, it almost replicates the shape of a bathtub and the purpose of this is for the spices, seeds, herbs and other ingredients to have places to go. The bath-like vessel allows the ingredients to fall back into place after youve been knocking them around- Curtis StoneTo freshly grind spices, smash olives for a tapenade, mash avocado for a guacamole, squash garlic and believe it or not, you can whip up a fantastic pesto with the Bump & Grind. The handle with finger grooves allows you to really grind away at the ingredient and the handy spout is perfect for pouring marinades and dips. Features: Features a spout for pouring wet marinades and dips Elegant design Unique boat shape and handle makes crushing fresh herbs and spices easy and fast Sturdy handle allows control and stability when in use

Thumb

Avatar

0 repins 0 comments

Four Seasons in my Kitchen believes that baking is not difficult if one knows the correct steps in the process. Readers will gain new knowledge on how to create butter fillings for cakes, desserts, pastries and rolls. They will also learn how to make fruit sauces and purees, icings of different tastes and flavored whipped creams. Young, middle-aged, elderly, non-professional and professional will definitely love this book as it shows them many delectable ways to enjoy baking. Today's society is a fast food, junk food eat-on-the-go type of environment. The author hopes that this book reminds people to slow down and enjoy the simple things in life. She aims to tell readers that baking desserts is easy and rewarding. She hopes that they can experience the joy of baking and the feeling of accomplishment as they improve their cooking skills.

Thumb

Avatar

0 repins 0 comments

My husband and I raised our glasses and said yes to adventure, moving ourselves and our two very young children to the Mexican jungle. After a year there, I became deathly ill, so we returned to our family farm and cattle ranch outside of Nashville, Tennessee, where I embarked on my greatest quest. I went from being a clueless kitchen woman, having lived on only processed foods, to becoming a REAL FOOD master cook. I then began healing my body, shifting our cattle ranch to grass fed and creating an organic bio-dynamic produce company in the process. What started out as a Mee thing became a We thing, as I launched community kitchens throughout the city of Nashville and now Malibu, inspiring people to return to a healthy farm-table lifestyle. This book is the story of my journey, the food facts I came to understand, and lots of healthy, healing recipes to share. An Introduction Every day I seem to learn more and more about food, cooking, and healing. When I first embarked on this grand cooking adventure, I thought it was only to heal my own body. to get well enough to live pain free and to be able to eat whatever I wanted. I had no idea that I would not only learn to heal my intestines but also unveil the great secret to healing and preventing disease. This secret is that our intestines and their wellness are the key to balancing our immune systems. Therefore, everyone would do well to embark on a REAL FOOD DIET that strengthens the digestive tract, balances healthy bacteria versus unhealthy bacteria, and produces healthy, whole, and long shadoobies daily. As I began to share with the world what I'd learned, the e-mails began to pour in from all over the country via my website, www. meetracy.com. I found myself digging for answers for folks who were suffering from autoimmune diseases and cancer. I knew that if food could heal a hole in my intestines, then for certain it could help others get well from an array of different illnesses. What I found were tons of stor

Thumb

Avatar

0 repins 0 comments

In the tradition of cooking with each season's bounty, Hannah Queen applies the same spirit to her baking, turning out an abundance of fresh cakes, trifles, biscuits, and more. From the citrus of winter to the bright squash of summer, more than 70 classic and modern dessert recipes celebrate locally sourced ingredients. Relish the sweet fruit of the spring with the delectable Rhubarb Custard Cake, and savor the ripe flavors of autumn with the Spiced Pumpkin Cupcakes with Bourbon Buttercream. The wide range of flavors and recipes for year-round baking ensure you will never tire of these fresh indulgences. Featuring Queen's rich photography throughout, Honey and Jam not only showcases a collection of rustic desserts, but also captures the sprawling forests and farmlands of Blue Ridge, anchoring each recipe in the backdrop of the Southern Appalachian Mountains.

Thumb

Avatar

0 repins 0 comments

Award-winning cookbook author and celebrated food expert Eileen Yin-Fei Lo learned how to cook from her talented grandmother. This inspiring and instructive book collects 100 recipes the author learned in her grandmother's kitchen, along with the life lessons, observations, and other gifts she hopes to pass on to readers and future generations. Cherished holiday recipes include steamed buns and fish congees for birthdays, vegetables prepared during the Lunar New Year, and rice dumplings made for the Dragon Boat Festival. All the essential techniques of the Chinese kitchen are represented, including stir-frying, steaming, roasting, stewing, braising, and more.A volume to cook from, to share, and to read as a memoir in its own right, My Grandmother's Chinese Kitchen celebrates a great culinary tradition by sharing family wisdom and timeless recipes.

Thumb

Avatar

0 repins 0 comments

From the restaurateur and television personality Alex Hitz comes this cookbook of more than 175 all-time favorite Southern dishes. In My Beverly Hills Kitchen, Hitz blends the home cooking of his mother's Atlanta kitchen with lessons he learned from some of the world's great chefs and hosts to come up with classic, satisfying comfort food. These step-by-step recipes are so clear that anyone can do them. Hitz shows you how to prepare a meal for two or twenty and that quality is achievable on any budget. He reimagines best-loved dishes and adds that little something extra to make them more delicious than you ever dreamed possible. The twelve chapters include such signature recipes as Sweet Potato Vichyssoise, Cold Pea Soup with Mint, Scrambled Eggs with Caviar, Dorothy's Baked Cheddar Grits, Millionaire's Macaroni and Cheese, Salmon Pot Pie, Perfect Roast Tenderloin of Beef, Dorothy's Fried Chicken, Salted Caramel Cake, Apple Pear Crumble, and Molten Chocolate Cake with Bourbon Whipped Cream. There are also recipes and stories from Hitz's famous friends who were known for their simple but fantastic food-Bill Blass's Sour Cream Soufflé, Nan Kempner's Bacon Sticks, Connie Wald's Penne with Vodka Sauce, and Betsy Bloomingdale's Peach Ice Cream. Hitz suggests perfect menus for every season and will show you how to make every day a special occasion. He shares his secrets about entertaining, ingredients, and cookware that guarantee the best results and will make a difference as you become a great chef and host on your own. Comfort food has never been this irresistible-or easy.

Thumb

Avatar

0 repins 0 comments

Presenting a fantastic selection of authentic recipes, this cookbook captures the robust flavors of real Italian cooking. Inspired by the expertise of the author's family, this compilation offers such favorites as Panzanella (Italian Bread Salad), Mama Mia Ziti, and Blue Crab Linguine in Marinara Sauce. Featuring traditional sweets such as Save-the-Day Sour-Cream Coffee Cake, Tiramisu, and Dad's Favorite Pignoli Cookies, this tempting array of mouthwatering masterpieces also provides tips on how to make these classic dishes more healthful without sacrificing flavor.

Thumb

Avatar

0 repins 0 comments

My Kitchen is a collection of James Martin's favourite seasonal recipes. Be inspired in your kitchen all year round with more than 100 of James's tried-and-tested favourites. As the face of British food, James Martin knows how to cook for an audience. But what happens when the cameras are turned off and it's time to feed himself and his friends? Here James shares the recipes that see him through the year, with plenty of easy and irresistible ideas for fantastic food, even when there's no occasion. James firmly believes that fresh, local ingredients are always the best, and he often uses his own home-grown fruit and veg in his everyday cooking. His recipes are organised by the seasons, so that whether your produce hails from the garden, the greengrocer or the supermarket, you'll never be short of ways to celebrate delicious seasonal food.A vocal supporter of traditional British grub, James also includes ideas for using different cuts of meat, harking back to an era of 'waste not, want not'. Determined to prove that game, such as grouse, rabbit and venison, is not only affordable but also very delicious, he finds versatile ways to turn these meats into mouth-watering dishes that everyonewill love. Discover over 100 no-nonsense recipes from James's personal repertoire, all explained in his straightforward and easy-to-follow manner. Accompanied by beautiful food photography and seasonal reportage images which offer a view of James's own house and garden, this is a book which cannot fail to inspire healthy, hearty home-cooked food. RECIPES INCLUDE:* Leek and Potato Soup with Smoked Salmon and Poached Egg* Cromer Crab Toastie* Beef and Fennel Koftas with Corn on the Cob* Marinated Loin of Lamb with Warm Figs, Coriander and Honey* Herb-crusted Baked Cod with Spiced Cauliflower Cheese* Roasted Turkey with Guinness Glaze* Rabbit Casserole with Grapes and White Wine* Thyme-roasted Apricots with Honey Madelines* Swiss-style Hazelnut Meringue with Coffee Cream* Christmas Puddin.

Thumb

Avatar

0 repins 0 comments

At a fancy hotel dinner, Fly Guy gets into some trouble-and the restaurant's soup! When Buzz and his family have dinner in a fancy hotel's restaurant, Fly Guy isn't allowed in. After searching through the hotel's trash, Fly Guy smells a wonderful aroma coming from the restaurant's kitchen. Fly Guy causes some messy mayhem in the restaurant, and in the end, everyone needs a bath!

Thumb

Avatar

0 repins 0 comments

Be inspired to create your own affordable, super-stylish kitchen, which will become the heart of your home. Nowadays, kitchens serve as the hub of the house and family life, where everyone gathers to talk and to share food, friendship and love. The kitchen of your dreams isn't always the instant model found in an upmarket designer catalogue; it's often the result of a creative journey, touched by the familiar objects, colours, materials and textures you love and which make you feel happy. The high-quality photography reflects the personality of each featured kitchen, the owner's lifestyle and the style of cooking.

Thumb

Avatar

0 repins 0 comments

Rahul Akerkar has a Masters in Biochemical Engineering from the US but is better known as a celebrity chef and owner of Mumbais fine dining restaurant, Indigo; Manohar Parikkar went to the prestigious IIT, Bombay but makes headlines as the honorable Chief Minister of Goa; Harsha Bhogle is an alum of IIM Ahmedabad but is a world renowned cricket commentator and Rashmi Uday Singh was once the Deputy Commissioner of Income Tax but is widely known today as Indias famous food critic. These and 14 other fascinating stories feature in this book, My Life, My Rules: Stories of 18 Unconventional Careers, exploding every conventional myth about professional choices of a cross section of people. From a Doctorate in Environmental Toxicology who chose to be a musician: Rahul RAM of the Indian Ocean; an alumnus of IIM Calcutta with a successful corporate life who was inspired to write and became one of Indias bestselling authors with the Shiva Trilogy: Amish Tripathi; to a woman who gave up a highly paid and exciting life in advertising to work with an NGO: Ingrid Srinath. This book seeks to inspire every working individual-from young professionals to senior level managers-to opt out of the rat race, chase their dreams and pursue a profession of their choice for inner happiness, success and a long term career.

Thumb

Avatar

0 repins 0 comments

Next Page