In Fresh Happy Tasty, Diane von Furstenberg’s personal chef, Jane Coxwell, shares 100 healthy, delicious, and unpretentious recipes from her travels around the world on the Eos yacht.
Filled with delicious, thoughtful favorites, Fresh Happy Tasty, proves that simple, fresh ingredients are all you need to prepare scrumptious, healthy meals.
With gorgeous full-color photographs, and a foreword by Diane von Furstenberg, Fresh Happy Tasty is a culinary road trip you can take right in your own kitchen—and the perfect way to bring family and friends together to share fabulous food and good times.
Although Americans worship youth and beauty, we are aging rapidly. Death by Supermarket makes a compelling case that the epidemic of obesity and degenerative and neurological diseases in the US is the result of a new form of malnutrition. Since World War II, factory produced food, diets, and drugs have caused a new type of malnutrition that manifests in obesity, depression, lowered IQ, disease
Hardcover: 96 pages Publisher: Hachette Australia (November 1, 2008) Language: English ISBN-10: 0733623530 ISBN-13: 978-0733623530 Average Customer Review: Be the first to review this item Amazon Best Sellers Rank: #2,950,067 in Books (See Top 100 in Books)
“If you crossed Jason Bourne with Julia Child, you’d end up with Tim Ferriss.” – Marco Canora, Chef-Partner of Hearth & Terroir “Tim Ferriss distills kitchen wisdom like a rotary evaporator on power surge. The results are potent, lucid, and delicious.” - Nick Kokonas, Co-Owner, Alinea, Next, The Aviary WHAT IF YOU COULD BECOME WORLD-CLASS IN ANYTHING IN 6 MONTHS OR LESS? The 4-Hour Chef isn’t just a cookbook. It’s a choose-your-own-adventure guide to the world of rapid learning.
You’ll train inside the kitchen for everything outside the kitchen. Featuring tips and tricks from chess prodigies, world-renowned chefs, pro athletes, master sommeliers, super models, and everyone in between, this “cookbook for people who don’t buy cookbooks” is a guide to mastering cooking and life. The 4-Hour Chef is a five-stop journey through the art and science of learning: 1. META-LEARNING. Before you learn to cook, you must learn to learn. META charts the path to doubling your learning potential. 2. THE DOMESTIC. DOM is where you learn the building blocks of cooking. These are the ABCs (techniques) that can take you from Dr, Seuss to Shakespeare. 3. THE WILD. Becoming a master student requires self-sufficiency in all things. WILD teaches you to hunt, forage, and survive. 4. THE SCIENTIST. SCI is the mad scientist and modernist painter wrapped into one. This is where you rediscover whimsy and wonder. 5. THE PROFESSIONAL. Swaraj, a term usually associated with Mahatma Gandhi, can be translated as “self-rule.” In PRO, we’ll look at how the best in the world become the best in the world, and how you can chart your own path far beyond this book.
GOURMAND WORLD COOKBOOK AWARD WINNER - Best Charity Cookbook in the Unites States!; We all have a favorite childhood food that immediately conjures up carefree afternoons, endless days, and feelings of melt-in-your-mouth pleasure and comfort. Is yours buttered cinnamon toast? Your mama s potato salad? After-school English muffin pizzas? Now, Nick Katsoris, author of the acclaimed and award-winning children’s book series featuring Loukoumi the fluffy lamb, has gathered the favorite childhood recipes of more than 50 celebrities in his delightfully illustrated new cookbook for children and their families, Loukoumi s Celebrity Cookbook. A minimum of $2 from the sale of each book will be donated to Chefs for Humanity and St. Jude Children’s Research Hospital. In Loukoumi’s Celebrity Cookbook, Loukoumi and her friends Dean the dog, Marika the monkey and Fistiki the cat are playing happily when they become hungry. At Loukoumi’s home they discover Fistiki’s Aunt Cat Cora, a character based on celebrity chef, restaurateur, and cookbook author Cat Cora, the first and only female Iron Chef, and President and Founder of Chefs for Humanity, which works to reduce hunger around the world. Aunt Cat offers to help them make her childhood favorite dish Grandma s Special Cream Cheese Cake. The story continues as Aunt Cat guides the friends in gathering and measuring ingredients and preparing them for the oven, all the while sharing child-friendly safety tips. Beginning with Cat Cora’s recipe for Alma’s Italian Cream Cake, Loukoumi’s Celebrity Cookbook is divided into Weekend Breakfasts, Lunchtime Favorites, After-School Snacks, Family Meals, and Delicious Desserts. With tasty treats for the whole family, the book includes Rachael Ray’s French Toast Cups with Fresh Fruit, Oprah Winfrey’s Corn Fritters, Ellen DeGeneres’ Vegan Sliders, Beyonce’s Easy Guacamole with Corn Chip Scoops, Betty White s Chicken Wings, Miranda Cosgrove’s Spaghetti Tacos, Matt Lauer’s Beanie Weenie Stew, Mario Lopez’s Chicken Enchiladas, Marlo Thomas’ Corn Pudding, and Eli Manning’s Lace Cookies plus recipes from Ernie Anastos, Jennifer Aniston, John Aniston, Alexis Christoforous, Katie Couric, Marcia Cross, Paula Deen, Frank Dicopoulos, Celine Dion, Olympia Dukakis, Mike Emanuel, Gloria Gaynor, Neil Patrick Harris, Florence Henderson, David Henrie, Faith Hill, Carrie Ann Inaba, Melina Kanakaredes, Nicole Kidman, Miranda Lambert, Christian Jules Le Blanc, Jay Leno, Susan Lucci, Evan Lysacek, Bailee Madison, Gilles Marini, Constantine Maroulis, Bridgit Mendler, Nancy O’Dell, Amy Poehler, Al Roker, Hillary Scott, The Scotto Family, Doc Shaw, Sherri Shepherd, Brenda Song, Dylan & Cole Sprouse, George Stephanopoulos, Taylor Swift, Tiffany Thornton, Justin Timberlake, Mark Wahlberg, Reese Witherspoon and many others. Loukoumi s Celebrity Cookbook also invites children ages 4 to 12 to submit their favorite childhood recipe to Loukoumi s Secret Ingredient Recipe Contest through March 1, 2012, to win a chance to cook that recipe with celebrity chef Cat Cora. The children will be asked to complete the statement: (Recipe Name) is my favorite childhood recipe because… (in 10 words or less). For details, please visit Loukoumi.com, where entry forms will be available this fall. Perfect for holiday cooking fun, Loukoumi s Celebrity Cookbook will bring you and yours together over many fun-to-prepare meals.
div> Some desserts in jars are baked or otherwise prepared right in the jar, while others are spooned into jars. Either way, the sparkling and pretty vessel and the appealing treat it holds make for a beautiful presentation. Olmanson’s clever and cute desserts are at once playful and well-crafted, appropriate for a kids’ birthday one weekend (Peanut Butter Cup Cupcakes) and a grown-up gathering, the next (Neapolitan Cakes). The book includes chapters on cakes, pies, crumbles and cobblers, quick breads and frozen indulgences like Strawberry Lemonade Granitas.
Desserts in jars are fun to make and, of course, to eat, and they are especially suited for gift-giving. They store, travel and stay fresh well, and even can be delivered with a lid on the jar and with gift tags, ribbons, and other embellishments. Olmanson devotes a special chapter to as-yet-unbaked mixes, with the flour, brown sugar, and so on attractively layered in the jar, a timeless idea now undergoing its own revival.
In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding Father was traveling to Paris and wanted to bring James along “for a particular purpose” – to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom.
Thus began one of the strangest partnerships in U.S. history. As James apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative nonfiction book tells the fascinating story behind their remarkable adventure – and includes 12 of their original recipes!
This first-ever cookbook from High Times magazine—the world’s most trusted name when it comes to getting stoned—is the deliciously definitive guide to cannabis-infused cooking. Easy, accessible recipes and advice demystify the experience of cooking with grass and offer a cornucopia of irie appetizers and entrees, stoner sweets, cannabis cocktails, and high-holiday feasts for any occasion, from Time Warp Tamales and Sativa Shrimp Spring Rolls to Pico de Ganja Nachos and Pineapple Express Upside-Down Cake. Delectable color photos and recipes inspired by stoner celebrities such as Snoop Dogg, Cheech and Chong, and Willie Nelson will spark the interest of experienced cannabis cooks and “budding” chefs, whether they’re looking for the perfect midnight munchie or just to take dinner to a higher level.
Sam Dean | BonAppetit
A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times *bestselling author of *Plenty, one of the most lauded cookbooks of 2011.
In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.