Cooking

Eat for better health and weight loss the Paleo way with this revised edition of the bestselling guide-over 100,000 copies sold to date!

Healthy, delicious, and simple, the Paleo Diet is the diet we were designed to eat. If you want to lose weight-up to 75 pounds in six months-or if you want to attain optimal health, The Paleo Diet will work wonders. Dr. Loren Cordain demonstrates how, by eating your fill of satisfying and delicious lean meats and fish, fresh fruits, snacks, and non-starchy vegetables, you can lose weight and prevent and treat heart disease, cancer, osteoporosis, metabolic syndrome, and many other illnesses.

Breakthrough nutrition program based on eating the foods we were genetically designed to eat-lean meats and fish and other foods that made up the diet of our Paleolithic ancestors

This revised edition features new weight-loss material and recipes plus the latest information drawn from breaking Paleolithic research

Six weeks of Paleo meal plans to jumpstart a healthy and enjoyable new way of eating as well as dozens of recipes

This bestselling guide written by the world's leading expert on Paleolithic eating has been adopted as a bible of the CrossFit movement

The Paleo Diet is the only diet proven by nature to fight disease, provide maximum energy, and keep you naturally thin, strong, and active-while enjoying every satisfying and delicious bite.

Becky Winkler's Paleo Planet is the first cookbook to take the paleo diet for a global spin, with recipes that represent the cuisines of East, South, and Southeast Asia, the Middle East and Europe, Latin America, the Caribbean, and of course the U.S.

In 125 recipes, she proves just how creative and wide-ranging the tastes in paleo cooking can be. With the chicken chapter alone, Becky demonstrates this breadth and depth of flavors with Yu Hsiang Chicken and Eggplant, Indochinese Chile Chicken, Roast Chicken with Za'atar and Yogurt Sauce, Chiles Rellenos with Pepita-Avocado Crema, and Chicken Meatballs with Garlic-Kale Marinara. Beyond these and other main courses featuring meat and fish, there are chapters devoted to vibrantly flavored appetizers, soups, sides, and desserts.

With a color photo accompanying every recipe, Paleo Planet is a beautiful book for all cooks, especially those who are looking to eat for better overall health. Above all, for followers of the paleo diet, it takes this style of cooking in exciting and brand new directions, transforming paleo into a truly global cuisine.

Hey there, y'all!

My favorite recipes came direct from my momma and grandmommas. I just love goin' through all the recipe cards they passed on to me and readin' their handwritten notes; it makes me remember our good times in the kitchen, gathered round the table. Sometimes, though, I need a little remindin' when it comes to writin' down my own recipes and recollections, so I've put together this darlin' little journal to get me (and you) started recordin'. I know I never forget a meal, but I also know that Jamie and Bobby aren't always listenin' to what I'm tellin' 'em.

So for you and the boys, I've included some tried-and-true recipes and some of my hard-learned tricks for gettin' out of culinary scrapes -- and Lord, honey, have there been a few. Whether it is a real disaster -- the boss and his wife are comin' over and the kitchen is full of smoke (no shame in servin' some takeout) -- or just an everyday bump in the road -- your husband didn't hear the buzzer, and the cake got a little dry in the oven (let some sugar water soak into those layers, and no one will know the difference) -- I've got your answer. Just get cookin' and let loose: nothin' makes memories like the smell of home-cooked meals. Jot down your ingredients and your musings, cut out a recipe card or two to share with friends, keep track of who came to dinner, who liked what, and who laughed the loudest; remember the good times and learn from the bad. Like I always say, there's not much in life you can't learn in the kitchen.

Paula Deen

With liberty and pizza for all. There is no doubt that pizza is one of the most popular foods in the United States, cherished by everyone from your average family guy to the Leader of the free world. Americans reportedly eat a combined 350 slices every second! Although pizza has its origins overseas, it has come into full (ahem) flour here in the States. Pizza: A Slice of American History tells the story of how this beloved food became the apple of our collective eye--or, perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different forms across the continent. Each chapter investigates a different pie: Chicago's famous deep-dish, New Haven's white clam pie, California's health-conscious varieties, New York's Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie - crust, sauce, spices, and much more - are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves. Illustrated throughout with modern and historical photographs, postcards, and memorabilia, Pizza: A Slice of American History is the most comprehensive and fun cultural history of pizza in the USA ever written.

Takes you through the delights of time-honored Portuguese culinary tradition. Full color throughout.

Jonnycakes, gaggers, and stuffies are not typically found on restaurant menus. Chorizo, quahogs, and coffee cabinets are uncommon as well. In the diners, restaurants, and homes of Rhode Island, however, these foods are well known and part of a vibrant food subculture.
With a population of barely one million people, Rhode Island has a surprising number of local dishes, food traditions, and culinary terms that are unique to the state. Author Linda Beaulieu explores the food of Rhode Island, especially in and around Providence, and discusses how such a small state can have so many big flavors.
In "The Providence and Rhode Island Cookbook, the author shares recipes from talented chefs, family, and friends. These recipes highlight the bounty of native seafood and produce, as well as celebrate the ethnic mix of people and the characters who have populated the state over time.
Find recipes for Buddy Cianci's Marinara Sauce or Linguine a la Nirope ("Nirope" stands for Nick, Ron, and Pete Cardi, local businessmen and owners of the Cardi furniture chain); make a Wimpy Skimpy (spinach pie); and discover why Rhode Island chowder is like none other.

From updates of traditional Italian, Asian, and American recipes to innovative combinations, these pasta dishes will delight and surprise. Try a quick version of that old favorite, macaroni and cheese. Or dig into boldly flavored Baked Ziti with Pesto; summery Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese; and refreshing Rotelle and Shrimp with Yogurt Dill Dressing. There's a handy pasta wheel for easy substitutions, indexes of seasonal and vegetarian pasta, and delectable ways to use leftovers. Wine suggestions, too!
This...gives me more serving ideas than I thought possible...each dish is temptingly illustrated.--Jacques Pepin

Presents a series of simple, easy-to-prepare dishes for brunches, parties, date dinners, holidays, and picnics.

The simple, satisfying and delicious way to eat paleo every day, no matter how busy you are

Loren Cordain, Ph.D., creator of The Paleo Diet, understands that we live busy lives, but he also knows this is no reason to sacrifice good health; a great dinner that follows The Paleo Diet is only 30 minutes away with this innovative cookbook. The book has a range of speedy meals, from flash-roasted fish to microwave peach chutney for pork chops. There are soups, skillet meals, fresh dinner salads, and more. The 170 recipes and 70 color photos make dinner easy and appealing.

The recipes use Paleo convenience foods, such as salt-free canned tomatoes and frozen vegetables, and draw on the techniques that Dr. Cordain and his family developed for their own busy lives. Also included is the Paleo Pantry, with recipes for Paleo condiments and spice blends to enliven meals throughout the week.

Served with a generous helping of humor and seasoned with personal anecdotes, The Resistance Cookbook: Nasty Women and Bad Hombres in the Kitchen gives readers a chance to reflect on the political and cultural changes of the past year, while enjoying such dishes as Comey Testimony Minestrone, Conspiracy Cake with Indictment Icing, and Impeach Mint Mojitos.

The Resistance Cookbook: Nasty Women and Bad Hombres in the Kitchen, edited by Joan Berglund and Pamela Lowell, features 100 recipes contributed by members of Action Together Massachusetts (ATMA), the state-wide social and political action organization born out of the results of the 2016 Presidential election.

All proceeds from The Resistance Cookbook go directly towards ATMA's work to support and empower activists who on the front lines of the Resistance every day. Join in cooking up resistance today!

Traditional recipes and internationally inspired ideas for one of the most compact, relaxed forms full meals come in.

The very best recipes from the highly acclaimed Williams-Sonoma Savoring series, collected in new volumes. Offering more than 125 globel-spanning recipes and striking photography, Savoring Meat and Poultry reveals the very best of meat and poultry cooking. You'll discover a bounty of delectable dishes, from American barbecue to classic French charcuterie, from spicy Malaysian curries and rich Mexican moles to garlic-laced Spanish stews and succulent Tuscan roasts.

How do you catch lightning in a measuring cup?

Dominique Ansel is the creator of the Cronut(TM), the croissant-doughnut hybrid that has taken the world by storm. But he's no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York's highest rated bakery, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, extraordinarily delicious, and unbelievably popular desserts.

Now, in his hotly anticipated debut cookbook, Ansel shares the secret to transforming the most humble ingredients into the most extraordinary, tempting, and satisfying pastries imaginable. Dominique Ansel: The Secret Recipes reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens.

Here's a cookbook that can help you write your own success story!

For years, Weight Watchers has been helping people around the world lose weight and maintain healthy lifestyles. With Simply Delicious, they've even done the hardest part for you: finding healthy, delicious foods to eat. Follow their mouth-watering, easy recipes and you'll have a blueprint for an eating plan that fits within the renowned Weight Watchers Winning Points program.

With chapters devoted to the way you and your family eat today, Simply Delicious will give you entrees, side dishes, and desserts that really satisfy. Even better, each recipe is eight points or less per serving and contains nutritional information. Many recipes take a mere twenty minutes to prepare. Simply Delicious also includes easy tips and substitutions to make sure these recipes fit into your busy schedule. Inside you'll find tasty treats such as:

-Asian Sesame Noodles

-Oven Roasted Salade Niçoise

-Banana Raisin Bread Pudding

-Chicken & Broccoli Pizza

-Beef Tenderloin and Arugula Toasts

-Mediterranean Roast Chicken

...and many, many more delicious recipes!

300 spicy recipes from some of the most flavorful and piquant cuisines.