This title features 100 all-natural, delicious recipes thatare all free of lactose, saturated fats, cholesterol, and cruelty.From classic breads, cakes, and desserts to imaginative newcreations, the recipes in this book eliminate the dairy and eggswithout reducing the flavour. These homemade delights have beentaste-tested to tantalizing perfection. Each bite proves thatvegan-baked goods can be just as delectable as their animal-productcounterparts. Whether one is motivated to do something positive forthe earth, to show compassion for animals, or to be good for one'shealth, these quick-to-make, easy-to-bake recipes offer a provennew approach for novice bakers and professional pastry chefs alike."The 100 Best Vegan Baking Recipes" features alternatives forfavourites like cupcakes, brownies, and chocolate chip cookieswhile also offering treats such as lime coconut bars, blueberrystreusel muffins, and rosemary focaccia. The author refrains fromexotic ingredient lists while presenting straightforward guidan

From crisp fragrant panini, to warm chewy wraps and delicioussandwiches, here you will find a host of great ideas forsnacks,lunch boxes and picnics. Rediscover classics such as toasted Caprese panini with freshmozzarella cheese and tomatoes or old-fashioned Reuben panini withcorned beef and sauerkraut on rye. Create vegetarian delights,likeCurried tofu wraps and Spicy provolone green applessandwiches.

America's best-lovedculinary expert brings together her most "magnifique" Frenchrecipes in a lavish new trade edition of her classic cookbook. Thefeatured recipes are slightly simplified versions of the classicones in Child's "Mastering the Art of French Cooking." ofphotos.

Don’t run. Don’t hide. Vegan cookies are going to invade yourcookie jar, one delicious bite at a time. Join award-winning bakersIsa Chandra Moskowitz and Terry Hope Romero (authors of the hitcookbook Vegan Cupcakes Take Over the World) as they continue theirworld-domination mission—with dairy- and egg-free batches ofeveryone’s favorite treats. Vegan Cookies Invade Your Cookie Jar includes more than 100irresistible recipes for cookies, bars, biscotti, brownies, andmore. Discover festive desserts that are sure to impress family andfriends at any occasion, from birthdays to bake sales. Or simplytempt yourself with: ? Magical Coconut Cookie Bars ? Chocolate Chip Cream Cheese Brownies ? Peanut Butter Crisscrosses ? NYC Black Whites ? Key Lime Shortbread Rounds ? Call Me Blondies ? Macadamia Lace Cookies Throughout the book, Isa and Terry share their best mixing,baking, and decorating techniques and tackle age-old cookieconundrums. Learn the sec

On the heels of his acclaimed vegan nutrition guide, Thrive,professional Ironman triathlete Brendan Brazier presents his owneasy-to-apply system for total health and fitness, complete withdetailed exercises and photos. Thrive Fitness explains how to gainmaximum results in minimal time. Whether you’re a time-crunchedbeginner or an experienced athlete, Thrive Fitness will help yousculpt strong, lean muscles; enhance the quality of your sleep;reduce body fat; minimize your risk of disease; increase energy;sharpen mental clarity; cut sugar cravings; and prevent sportsinjuries. Thrive Fitness also features: A complete 6-week workoutplan and training log Illustrated exercises with step-by-stepinstructions Benefits and usage of the top 15 foods to fuelworkouts 30 vegan, performance-enhancing recipes Strategies toboost creativity, productivity, and mental sharpness

Now in paperback–the debut cookbook from the beloved Italiancook, restaurateur, and public television personality. Lidia Bastianich is famous for her Italian-American cooking, butthis cookbook–her first–captures the distinctive cuisine of hernative Istria, located on Italy’s northeastern Adriatic coast nearthe border of the former Yugoslavia. This book is also her mostpersonal; in addition to the recipes, she has included numerouspersonal stories, memories, and photographs from herchildhood. With La Cucina di Lidia, you can savor antipasti such as Polentawith Fontina and Mushrooms or Shrimp and Mixed Bean Salad. Rice andpastas include Plum Gnocchi, Risotto with Squash Blossoms, andZucchini and Tagliatelle with Leek Sauce. Entrées feature fish(Swordfish in Sweet and Sour Sauce), fowl (Roast Chicken withRosemary and Orange), meat (Stuffed Breast of Veal), and game (DuckRoasted with Sauerkraut). Desserts range from Chocolate ZabaglioneCake to Apple-Custard Tart. Here is an Itali

The beautifully presented and inspirational Cook's Bible is the definitive cooking guide for everyone—beginner and experienced cook alike. From choosing kitchen utensils to stocking the pantry,this book shows you can be superbly oranzed and creative in the kitchen. it offers valuable advice about all culinary matters,including kitchen equipment, ingredients, kitchen safety, and the basics of diet and healthy eating. The Cook's Bible provides practical information about all aspects of preparing and cooking food—from how to boil an egg to how to prepare sushi. It is also useful for those who know the basice but want to extend their kitchen repertoire to cooking exciting and varied dishes.its wide range of recipes has been carefully selected to combine traditional favorites with modern choices. So whether you wish to make a cheese souffle, create a paella, or bake Fresh Croissants—you will find the Cook's Bible an invaluable source of inspiration and advice that you will want to go back to again and ag

The Chamberlain family spent a dozen blissful years in preWorld War II France, with their beloved cook, Clementine, learningthe gustatory pleasures of snail hunting in their backyard andbottling their own wine. When war rumblings sent them scurryingStateside, Clementine refused to be left behind and made a new homefor herself in Marblehead, Massachusetts, where she introduced theinitially suspicious Yankees to the pleasures of la cuisine debonne femme. First published in 1943, Clementine in the Kitchen isa charming portrait of a family of gastronomic adventurers, and amouth-watering collection of more than 170 traditional Frenchrecipes. This Modern Library Food series edition includes a newIntroduction by Jeffrey Steingarten, food critic for Vogue andauthor of The Man Who Ate Everything, winner of the Julia ChildBook Award.

Italian cooking is steeped in tradition and history, yet it is still relevant to today's modern cook. The emphasis on seasonal, locally sourced ingredients and uncompromising quality has had a profound effect on the style of Italian cuisine and has led to its sustained popularity. Simplicity is the essence, a philosophy adopted by Linda Doeser when creating this inspiring and mouthwatering range of dishes. With a collection of 100 traditional recipes, Linda captures the rich diversity of the culinary regional styles, revealing the characteristic ingredients and distinctive cooking techniques that are the key to creating delicious authentic dishes. The recipes evoke the essence of Italy, whether it be a plate of pasta topped with a simple sauce of olive oil, garlic and clams, a slow-cooked aromatic beef stew or the perfect seafood risotto. The additional advantage of the Italian diet, like that of most Mediterranean countries, is that it is one of the healthiest. This aspect, along with the distinct personalit

This is the perfect companion to Patrick Holford's bestsellingLOW-GL DIET BIBLE. In THE LOW-GL DIET BIBLE, Patrick Holfordrevealed his brilliant weightloss diet. He explained how the simpleprinciple of eating no more than 40 GLs a day can help you to loseweight, control your blood sugar and stop cravings. To maintainyour weight, he recommends a total daily intake of no more than 60GLs per day. The LOW-GL DIET COUNTER is the perfect tool to helpyou achieve whichever of these goals is appropriate to you. Itcontains a comprehensive list of foods, complete with recommendedserving sizes and GL count, protein and fat content. Itseasy-to-follow format provides an instant guide to which foods aregood, OK and bad according to medically approved low-GL principles.Foods are divided into sections covering breakfast, snacks, mainmeals and restaurant meals, and each section specifies your dailyGL goal - e.g. a maximum daily intake of 5 GLs for snacks and 10 GLfor main meals, as well as an extra 5 GLs for drinks andp

Lucky Peach is a journal of food writing, published on aquarterly basis by McSweeney's. It is a creation of David Chang,the James Beard Award-winning chef behind the Momofuku restaurantsin New York, Momofuku cookbook cowriter Peter Meehan, and ZeroPoint Zero Production--producers of the Travel Channel's EmmyAward-winning Anthony Bourdain: No Reservations. The result of this collaboration is a melange of travelogue,essays, art, photography, and rants in a full-color, meticulouslydesigned format. Recipes will defy the tiredingredients-and-numbered-steps formula. They'll be laid outsensibly, inspired by the thought process that went into developingthem. The aim of Lucky Peach is to give a platform to a brand offood writing that began with unorthodox authors like Bourdain,resulting in a publication that appeals to diehard foodies as wellas fans of good writing and art in general. What's inside? -David Simon, creator of The Wire and Treme, remembers his fathervia pickles and cream. -Jonathan Gold and Robert Siets

Embraces not only the marvels of French cooking but Frenchhistory, language, landscape, and customs as well. Here is Francefor the traveler, the chef, and the connoisseur of fine prose. Mapsand b w line drawings throughout.

When the sun is shining, who can resist a barbecue? What better way to spend quality time outside with family and friends. Everyone enjoys themselves--even the cook--and there are great dishes to suit all tastes. In fact, with such a variety of foods available you may struggle to find space for it all on the barbecue!

If you love cooking but are short of time, then The Big Book of One Pot will be indispensable. As the name suggests, all the dishes can be cooked in a single pot, leaving you with very little to wash up but plenty of time to get on with other things. These days most of us lead action-packed lives so time-consuming meal preparation, let alone clearing up afterwards, just doesn't fit in very easily. However we want to eat nutritious home-cooked food. This book contains a wealth of recipes to suit all tastes and there is beautiful photography of every dish. You'll find chapters on main meal soups, and meat and poultry - both of which develop marvellous flavours and succulent textures when cooked in a single pot. There are plenty of tempting desserts too - the one pot treatment works equally well for crumbles, cobblers and brownies, and even ice cream. It's the ideal food for solitary suppers or for feeding a crowd. Just put the pot on the table and tuck in!

This talian pIlection contains 500 mouthwatering recipes forevery meal, simple gathering and special pccasion. From asimple minestrone to a more elaborate lobster risotto, or a rusticand wholesome dessert, you'll find just what you need everytime. An introductory section covers all the preparation and cookingessentials, inclucling equipment, ingredients and troubleshootingadvice: Includes recipes for meat, vegetables and fish such as chickenscallopini, baked stuffed tomatoes and octopus and radicchiosalad. " Create traditional pastas, risottos and soups with inspirationfrom all of Italy'.s culinarily diverseregions.