A tour of sixty of the nation's most colorful local restaurants features the author's observations of the eccentric personalities and outrageous fare he sampled during his journey, in an account that is complemented by travel tips, recipes, and memorabilia.
A cookbook for cancer patients with more than 85 recipes, featuring full nutritional analysis and anecdotes from cancer survivors.
Featuring appetizing baked goods ranging from sunrise pancakes to maple banana muffins and cinnamon animal crackers to brownie pie, this cookbook is full of tasty treats made from sprouted flour. An alternative to traditional flours, the sprouted variety is assimilated into the body as a vegetable rather than a starch and is more easily digested. These easy-to-use recipes using sprouted flour open up an entirely new avenue of cuisine for both those suffering with wheat and other grain sensitivities and those who simply want to eat better.
Organized according to occasion, from his son's first birthday party to Christmas dinner for the entire family, a brightly illustrated cookbook from the popular Food Network chef features a wide variety of menus and recipes that include innovative new twists on comfort food classics, secret family recipes, and the author's favorite dishes for home-cooked meals and parties.
A companion to "The Best Life Diet" shares dozens of recipes created in accordance with the author's whole-foods nutrition philosophies, in a resource that includes two-week meal plans organized for every phase of the diet.
With over 50,000 copies sold, "Simply Vegan" is not a book that lies on the shelf but is regularly used by busy people trying to live a vegan or vegetarian lifestyle. Over 160 good tasting, but quick practical recipes are profiled. In addition, Reed Mangels gives readers a complete vegan nutrition section that includes easy-to-read charts, menus, and meal plans.
Identifying thirty-two of our favorite foods, from roast chicken and burgers to mashed potatoes and cakes, a innovative cookbook presents ten variations of each food in a collection of more than three hundred recipes, many contributed by such leading chefs as Jean-Georges Vongerichten, Tom Colicchio, Anthony Bourdain, and others.
With more than one thousand recipes and 1,800 color photographs, this in-depth cookbook from one of America's most trusted magazines provides aspiring cooks with all the basics, as well as innovative and unexpected foods, instruction in hundreds of cooking techniques, nutritional guidelines, entertaining advice, tips on selecting wine, and more.
Offers a compilation of more than one thousand delicious and healthful recipes from Cooking Light magazine's 2008 editions, enhanced by step-by-step instructions, colorful illustrations, detailed nutritional analyses, and tips on planning, preparation, presentation, and cooking techniques.
Three barbecue devotees trace the origins of North Carolina barbecue cookery and the emergence of the rivalry between Eastern and Piedmont styles in this exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish.