To coincide with the forthcoming 26-part PBS TV series,"Jewish Cooking in America with Joan Nathan", this companion volumeincludes all the recipes to be demonstrated on the shows--35 ofwhich have never before been printed. 100+ photos illustrations.
Go ahead. Get passionate about the food you eat. You don’t have to hide it. You can love food and lose weight atthe same time! The secret, which you’ll learn about in Love Foodand Live Well, is to know when to have carrot cake and when it’stime for just a carrot. For most dieters, food is the daunting factor that trips up ourbest intentions to lose weight and get fit. Let Chantel Hobbs teachyou that food is not the enemy! It’s our attitudes toward it thatdefeat us. Losing weight does not require being deprived of thefoods you love and being forced to eat boring, tasteless meals, andleft feeling hungry most of the time. Turn food into your ally byfollowing Chantel’s 80/20 rule: A full 20 percent of the time,splurge on the foods you love and incorporate them intocelebrations and social occasions. The remaining 80 percent of thetime, choose food on the basis of delivering maximum fuel for yourbody and ultimate health. Simply by having freedom in what you eat,you can train yourself in
From the Restaurant That Frank Sinatra Made Famous Of the thousands of restaurants in New York City, very fewwithstand the tests of time—and only one can lay claim to beingFrank Sinatra’s favorite. And where Frank went, his friendsfollowed—from close pals such as Tony Bennett and fellow RatPackers Dean Martin and Sammy Davis Jr. to the show-biz colleaguesthey brought in. Established nearly sixty years ago, Patsy’s has long been acelebrity favorite and a New York institution. Why? Great food,family friendliness, and a welcoming atmosphere that makes you feellike you’ve come home. And the fare is the classic southern Italiancuisine that’s become America’s comfort food: Mussels Arreganata,Fettuccine Alfredo, Rigatoni Sorrentino, Chicken Parmigiana, VealMarsala, Shrimp Scampi, Tiramisù . . . a greatest hits ofNeapolitan-influenced dishes. And Patsy’s Cookbook provides more than recipes: also in the mixare anecdotes from family and friends, including the occasion whenPablo
What's the secret to making foolproof friands? How do you bakethe perfect piped cookie dough pinwheel? And what puts the snap inthe very best ginger snaps? Find out in "Field Guide to Cookies", ahandy pocket reference to more than 100 cookie recipes, completewith the fascinating historical background (the first known recipefor brownies was published in the 1897 Sears, Roebuck Catalogue),season (April 9 is Chinese Almond Cookie Day), and helpful bakingnotes for each delicious variety, from traditional favourites tomore exotic concoctions from all over the world. Including drop,bar, piped, rolled, puffed, sandwich, savoury, and mouldedvarieties, every cookie is illustrated in glorious full colour,with step-by-step instructions on how to prepare, bake, serve, andstore your creations. Gooey, delicious, home-baked confections arejust minutes away with "Field Guide to Cookies" in your pantry!
Jeanne Rose is one of America's best known herbalists andKitchen Cosmetics is her most intimate guide to natural health andbeauty. Over 100 of Jeanne's favorite recipes and tips provide safeand simple applications created by Jeanne for her own family'sneeds. Based on common kitchen and garden ingredients - from yogurtto berries to rosemary - these lotions, creams, and othermoisturizers, masks, teas, toothpastes, deodorants, shampoos, andconditioners are easily prepared in the home. Shopping suggestions,herbal cosmetic techniques for the whole body, and fascinatingherbal lore make Kitchen Cosmetics a valuable and charming guide tonatural beauty and health care. Since its publication in 1978, Kitchen Cosmetics has become theleading title in home preparation of natural cosmetics. It is usedby apartment dwellers who buy herbs, gardeners who tend a few potsin sunny windows, and gardeners with spacious beds...a steadilygrowing number of people who want to 'take back' the pleasure ofworking with herbs themselves -
