Posted by admin | Posted in Food Ideas | Posted on 25-08-2011
Tags: cooking, food, food network shows, food network shows nyc, food network shows on netflix, food network shows online, food network shows today, recipes, social, tv
Food Network, Unwrapped – Wholly Guacamole
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Wonder Cup Two Cup Adjustable Measuring Cup $4,315.00 The Wonder Cup is the ideal tool for all kitchen measuring. The Wonder Cup may look familiar to you as it is frequently used by celebrity chefs like Alton Brown on the Food Network and other shows. It features a large 2 cup capacity and measures both dry and wet ingredients. Complete instructions come with this product. Do not place is dishwasher …. |
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Tru Temp Digital Cooking Thermometer with Alarm, 3518N $11.00 This Taylor compact digital cooking thermometer is dependable in both kitchen and lab environments. Its large display has a alarm feature to signal when the meat has reached the preset temperature. It features a silicone cord which is flexible and less prone to breakage. It reads from 32° F to 392° F and 0° C to 200° C…. |
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Fagor Elite Pressure Cooker Set $169.95 TRIPLE SAFETY MECHANISM Triple safety features dual pressure control valve plus two independent over pressure release valves: safety locking handle prevents accidental opening under pressure. UL approved. QUALITY CONSTRUCTION |
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Boy Meets Grill with Bobby Flay – Sizzlin’ Menus $0.98 Studio: Wea-des Moines Video Release Date: 06/05/2007 Run time: 90 minutes… |
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Barefoot Contessa Pantry Outrageous Brownie Mix $9.00 “I tested this recipe so many times that I am positive it is the best brownie recipe you will find.” – Ina Garten. This Barefoot Contessa Outrageous Brownie Mix is rich, dark, chewy and with just the subtlest hint of coffee, these brownies are incredible! And this box mix makes them easy to bake. Great to have on hand to make a fabulous dessert for guests or when you’re craving a sweet treat. Nobo… |
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Hawaiian Island Atebara Gourmet Sweet Potato Chips (6 Bags each 4 oz) Enjoyed in Hawaii since 1936, Atebara’s gourmet chips are world renowned (as seen on the food network)! This listing is for 6 bags (4 oz each) of Atebara’s finest Gourmet Sweet Potato Chips. No cholesterol, no trans fat, no preservatives or additives, they are kettle cooked all natural sweet potato chips made from simply Premium Sweet Potatoes, Cotton Seed Oil, and Salt with only 1 gram of saturat… |
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Roku 2 XD Streaming Player 1080p $66.99 With over 100,000 movies and shows available from the biggest and best places, Roku instantly delivers that perfect title to match your mood. Start with the best Netflix experience out there, featuring up to 1080p HD video and support for English subtitles. Current TV shows? Try Hulu Plus. Hundreds of free movies from Crackle? Check. The latest Hollywood releases? Right there, on Amazon Instant Vi… |
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Johnny Bravo $1.99 Play the part of Johnny Bravo in this inherently humorous game and pete against rival studs over a number of events with the aim of winning a date with the chick on the Hukka-Mega-Mighty-Ultra-Extreme Date-O-Rama TV show!Features:The game has a look and feel similar to the animation from the TV series and the simple yet fun design makes it instantly accessible to casual and non-hardcore gamers.Joh… |
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DeLorme Earthmate GPS LT-20 2008 U.S.A./Canada Map DVD-ROM (Windows) $69.95 Announcing the release of Street Atlas USA 2008 PLUS–GPS laptop navigation for Advanced & Business Needs. Turn your large-screen laptop into a GPS navigator at an unbeatable new low price. Advanced and Practical Everything included in the regular version plus extensive data import capability, 150 million phone listings, and higher-end print and draw tools The GPS Leader Loaded with innovative G… |
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DeLorme Earthmate GPS LT-40 2010 $69.95 Turn your laptop PC or netbook into a powerful GPS navigator, with voice-guided navigation, automatic back on-track, GPS Radar to locate travel services, and a new E-Z Nav wizard for effortless on-the-go routing. The LT-40 includes a high-sensitivity chipset for fast satellite acquisition, and DeLorme ConstantLock technology delivers ultimate signal retention even in challenging GPS environments. … |
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21st Century Cook: The Bible of Ingredients, Terms, Tools & Techniques $1.99 Every cook needs this ultimate quick reference to today’s ingredients, terms, tools, and techniques. It’s thoroughly modern, in a handy format with ribbon markers and a wipe-down, splash-proof cover, and caters to a new and highly motivated market interested in celebrity chefs and the popular Food Network shows. But it’s the information inside that’s truly amazing: nearly 500 pages of instructions cover everything from sautéing a potato and filleting a fish to storing fresh herbs and selecting the right pan-and it goes A to Z through meats, poultry, fruits, vegetables, spices, and more. There’s lots of advice on ethnic cooking, too. |
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30 Rock: Season 4 (Widescreen) $17.96 Revisit all the hilarity of the complete fourth season of the Primetime Emmy(R) Award, Golden Globe(R), Peabody(R), and SAG Award(R)-winning “30 Rock.” Show creator Tina Fey and fellow Primetime Emmy Award(R), Golden Globe(R), and SAG(R) Award winner Alec Baldwin star as TV writer Liz Lemon and conservative GE executive Jack Donaghy, who together preside over the everyday mayhem at a late-night variety show. Pretending to help them are mercurial stars Tracy Jordan and Jenna Maroney (Tracy Morgan and Jane Krakowski) as well as wide-eyed NBC page Kenneth Parcell (Jack McBrayer). “Tennis Night in America”; Food Network’s “Ace of Cakes: 30 Rock (and Roll)”. Subtitles: English SDH, Spanish; “Tennis Night in America”; Food Network’s “Ace of Cakes: 30 Rock (and Roll)”. |
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A Day at elBulli $39.95 For the first time, A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows unprecedented access to one of the world’s most famous, sought-after and mysterious restaurants. Having held three Michelin stars since 1997, and regularly voted ‘Best Restaurant in the World’ by a panel of 500 industry professionals, elBulli has been at the very forefront of the restaurant scene since Ferran Adria became sole head chef in 1987.Aimed at food enthusiasts as well as industry professionals, the book documents all the activities and processes that make up just one day of service with stunning colour photography of the kitchens, staff, creative workshop, dishes, the restaurant itself and its striking surroundings near the town of Roses, north east of Barcelona. The book starts with daybreak at 6.15 am, then shows visits to the local markets to source ingredients from 7.00 am, Ferran’s arrival at the workshop, his morning creative experimentation session, the arrival of the rest of the brigade at 2.3 0 pm to begin the mise-en-place for the evening, the preparations of each guest’s menu, the daily tasks of the front of house team, and the arrival of the first guests for dinner from 7.45 pm until the last guests’ departure by 2.00 am.The menu is fully explained with detailed and technical recipes that reveal the full extent of the chefs’ artistry. Innovative text inserts open the lid on the history of elBulli and Ferran Adria, the creative methods, the secret workshops, the technical processes behind the creation of a dish, the network of sensations and interactions that take place between a restaurant and its guests and the sensory experiences of eating, as well as the formidable reservations procedure and the structure of a meal into four theatrical ‘acts’.A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows all lovers of good food to experience this spectacular restaurant |
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A New Kind of Big: How Churches of Any Size Can Partner to Transform Communities $16.99 There’s a growing desire among believers to reach beyond the walls of their churches to impact communities for God. But when the average church size hovers around 150 members and the problems of even midsized cities seem insurmountable, how can we hope to make a difference?A New Kind of Big tells the inspiring story of how Perimeter Church in suburban Atlanta started a partnership called Unite! with other area churches in order to increase its reach in a community that desperately needed God’s light and aid. This partnership has grown to a network of nearly 150 churches that are bringing kingdom transformation to Atlanta. For instance, on just one weekend in 2007, 6,000 volunteers from over 60 churches in metro Atlanta gathered to work on 250 service projects inside the ten-mile radius around Perimeter Church. Thirty welcome baskets were delivered to refugees, a dozen homes were repaired, a thousand Bibles were given away, 750 "encourage a teacher" gift bags were distributed. And that’s not all: volunteers orchestrated 20 block parties in low-income apartment communities and 65 neighborhood food drives that collected 25,000 pounds of food. Chip Sweney shows Christian leaders how they too can discover the power of this "new kind of big" to pool their resources, energy, and time to minister to their communities, no matter how long or short their membership rolls. |
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A New Kind of Big: How Churches of Any Size Can Partner to Transform Communities $1.04 There’s a growing desire among believers to reach beyond the walls of their churches to impact communities for God. But when the average church size hovers around 150 members and the problems of even midsized cities seem insurmountable, how can we hope to make a difference?A New Kind of Big tells the inspiring story of how Perimeter Church in suburban Atlanta started a partnership called Unite! with other area churches in order to increase its reach in a community that desperately needed God’s light and aid. This partnership has grown to a network of nearly 150 churches that are bringing kingdom transformation to Atlanta. For instance, on just one weekend in 2007, 6,000 volunteers from over 60 churches in metro Atlanta gathered to work on 250 service projects inside the ten-mile radius around Perimeter Church. Thirty welcome baskets were delivered to refugees, a dozen homes were repaired, a thousand Bibles were given away, 750 "encourage a teacher" gift bags were distributed. And that’s not all: volunteers orchestrated 20 block parties in low-income apartment communities and 65 neighborhood food drives that collected 25,000 pounds of food. Chip Sweney shows Christian leaders how they too can discover the power of this "new kind of big" to pool their resources, energy, and time to minister to their communities, no matter how long or short their membership rolls. |
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America’s Most Wanted Recipes: Delicious Recipes from Your Family’s Favorite Restaurants $11.99 Ron Douglas reveals the secret recipes from America’s restaurants— The Cheesecake Factory™, The Olive Garden™, P.F. Chang’s™, Red Lobster™, and many more—and shows readers how to make them at home for a fraction of the price.The average American family eats out three or more times per week, which translates into hundreds of dollars spent on food each month. In these hard economic times, families simply can’t afford to keep paying these high prices. And Ron Douglas has spent the past five years of his life ensuring that we won’t have to. With the help of a test kitchen and more than 45,000 tasters, he uncovered the carefully guarded recipes of the most popular meals at restaurants across the country. With his easy-to-follow steps, families can now enjoy the meals they love most at a price they can actually afford. KFC’s Famous Fried Chicken, Chili’s Southwest Chicken Chili, Olive Garden’s Breadsticks, and Cheesecake Factory’s Oreo Cheesecake are just a few of the many famous and delicious recipes included. And because each recipe has been tested by Ron’s incredible network of tens of thousands of testers, they are indistinguishable from the originals. These best-kept secrets can save you thousands of dollars a year and will put delicious meals on the table that the whole family will enjoy. |
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America’s Most Wanted Recipes: Delicious Recipes from Your Family’s Favorite Restaurants $16 Ron Douglas reveals the secret recipes from America’s restaurants— The Cheesecake Factory™, The Olive Garden™, P.F. Chang’s™, Red Lobster™, and many more—and shows readers how to make them at home for a fraction of the price.The average American family eats out three or more times per week, which translates into hundreds of dollars spent on food each month. In these hard economic times, families simply can’t afford to keep paying these high prices. And Ron Douglas has spent the past five years of his life ensuring that we won’t have to. With the help of a test kitchen and more than 45,000 tasters, he uncovered the carefully guarded recipes of the most popular meals at restaurants across the country. With his easy-to-follow steps, families can now enjoy the meals they love most at a price they can actually afford. KFC’s Famous Fried Chicken, Chili’s Southwest Chicken Chili, Olive Garden’s Breadsticks, and Cheesecake Factory’s Oreo Cheesecake are just a few of the many famous and delicious recipes included. And because each recipe has been tested by Ron’s incredible network of tens of thousands of testers, they are indistinguishable from the originals. These best-kept secrets can save you thousands of dollars a year and will put delicious meals on the table that the whole family will enjoy. |
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America’s Most Wanted Recipes: Delicious Recipes from Your Family’s Favorite Restaurants $16 Ron Douglas reveals the secret recipes from America’s restaurants— The Cheesecake Factory™, The Olive Garden™, P.F. Chang’s™, Red Lobster™, and many more—and shows readers how to make them at home for a fraction of the price.The average American family eats out three or more times per week, which translates into hundreds of dollars spent on food each month. In these hard economic times, families simply can’t afford to keep paying these high prices. And Ron Douglas has spent the past five years of his life ensuring that we won’t have to. With the help of a test kitchen and more than 45,000 tasters, he uncovered the carefully guarded recipes of the most popular meals at restaurants across the country. With his easy-to-follow steps, families can now enjoy the meals they love most at a price they can actually afford. KFC’s Famous Fried Chicken, Chili’s Southwest Chicken Chili, Olive Garden’s Breadsticks, and Cheesecake Factory’s Oreo Cheesecake are just a few of the many famous and delicious recipes included. And because each recipe has been tested by Ron’s incredible network of tens of thousands of testers, they are indistinguishable from the originals. These best-kept secrets can save you thousands of dollars a year and will put delicious meals on the table that the whole family will enjoy. |
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American Dietetic Association Cooking Healthy Across America $20 "A taste of culinary history that celebrates the delicious melting pot of American cooking while leaving the guilt behind."–Jill Cordes host of The Best Of on the Food Network"This book shows how easy it is to prepare and enjoy the wonderful variety of ingredients and recipes that make American cuisine unique, flavorful, and healthful."–Roberta L. Duyff, MS, RD, FADA, CFCS author of American Dietetic Association Complete Food and Nutrition Guide"A wonderful edible survey of American regional classics that blends authenticity with good nutrition. This is an important book."–Graham Kerr author of Charting a Course to Wellness and My Personal Path to WellnessSet the table for good nutrition–and savor the regional flavors of delicious American foodAmerican Dietetic Association Cooking Healthy across America presents over 300 healthful, mouthwatering recipes that draw on the flavors and traditions of various cuisines around the country, from New England to Pacific Northwestern dishes, from Tex-Mex to the fusion cooking of California and Hawaii. You’ll find stories from the kitchens of ADA’s culinary professionals–their special family recipes, cooking secrets, and innovative food prep tips and insights–showing you just how easy it is to prepare healthy versions of these American favorites:Philly Cheesesteak • Bread Pudding with Bourbon Sauce • Maryland • Crab Cakes • Tropical Breeze Smoothie • Italian Wedding Soup • West Texas Chipotle Chicken Salad • Hearty Maine Fish Chowder • Smoky Holler Fried Chicken • Southwest Black Bean Dip • Baked Halibut • Bristol Bay • Blackberry Cobbler • Cajun Jambalaya • Stovetop Glazed Ham • Pacific Northwest Tuna Salad • Lemon Ice Box Pie • Mom’s Baked Beans • Tomatillo-Chipotle Salsa • Fresh Strawberry Glacé Pie • And much more |
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American Dietetic Association Cooking Healthy Across America $2.34 "A taste of culinary history that celebrates the delicious melting pot of American cooking while leaving the guilt behind."–Jill Cordes host of The Best Of on the Food Network"This book shows how easy it is to prepare and enjoy the wonderful variety of ingredients and recipes that make American cuisine unique, flavorful, and healthful."–Roberta L. Duyff, MS, RD, FADA, CFCS author of American Dietetic Association Complete Food and Nutrition Guide"A wonderful edible survey of American regional classics that blends authenticity with good nutrition. This is an important book."–Graham Kerr author of Charting a Course to Wellness and My Personal Path to WellnessSet the table for good nutrition–and savor the regional flavors of delicious American foodAmerican Dietetic Association Cooking Healthy across America presents over 300 healthful, mouthwatering recipes that draw on the flavors and traditions of various cuisines around the country, from New England to Pacific Northwestern dishes, from Tex-Mex to the fusion cooking of California and Hawaii. You’ll find stories from the kitchens of ADA’s culinary professionals–their special family recipes, cooking secrets, and innovative food prep tips and insights–showing you just how easy it is to prepare healthy versions of these American favorites:Philly Cheesesteak • Bread Pudding with Bourbon Sauce • Maryland • Crab Cakes • Tropical Breeze Smoothie • Italian Wedding Soup • West Texas Chipotle Chicken Salad • Hearty Maine Fish Chowder • Smoky Holler Fried Chicken • Southwest Black Bean Dip • Baked Halibut • Bristol Bay • Blackberry Cobbler • Cajun Jambalaya • Stovetop Glazed Ham • Pacific Northwest Tuna Salad • Lemon Ice Box Pie • Mom’s Baked Beans • Tomatillo-Chipotle Salsa • Fresh Strawberry Glacé Pie • And much more |
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Artificial Intelligence for Biology and Agriculture $148 This volume contains a total of thirteen papers covering a variety of AI topics ranging from computer vision and robotics to intelligent modeling, neural networks and fuzzy logic. There are two general articles on robotics and fuzzy logic. The article on robotics focuses on the application of robotics technology in plant production. The second article on fuzzy logic provides a general overview of the basics of fuzzy logic and a typical agricultural application of fuzzy logic. The article ‘End effectors for tomato harvesting’ enhances further the robotic research as applied to tomato harvesting. The application of computer vision techniques for different biological/agricultural applications, for example, length determination of cheese threads, recognition of plankton images and morphological identification of cotton fibers, depicts the complexity and heterogeneities of the problems and their solutions. The development of a real-time orange grading system in the article ‘Video grading of oranges in real-time’ further reports the capability of computer vision technology to meet the demand of high quality food products. The integration of neural network technology with computer vision and fuzzy logic for defect detection in eggs and identification of lettuce growth shows the power of hybridization of AI technologies to solve agricultural problems. Additional papers also focus on automated modeling of physiological processes during postharvest distribution of agricultural products, the applications of neural networks, fusion of AI technologies and three dimensional computer vision technologies for different problems ranging from botanical identification and cell migration analysis to food microstructure evaluation. |
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Atlas Media Corp. $43 High Quality Content by WIKIPEDIA articles! Atlas Media Corp. is a New York-based independent producer of non-fiction entertainment. The company was founded in 1989 by filmmaker Bruce David Klein and produces television series and specials, theatrical documentaries, and digital web series. Atlas Media Corp. has been selected as one of the RealScreen Global 100 – a list of the world’s “most exciting and influential production companies working in non-fiction film & television.” Atlas Media Corp. has produced award-winning shows for distribution channels such as A&E, TLC, Discovery Health, The History Channel, National Geographic Channel, The Travel Channel, Planet Green, Food Network, WE: Women’s Entertainment, Fuse, GSN, The Disney Channel, USA Network, Warner Bros./Telepictures and PBS, as well as other network and distribution services in over 100 countries worldwide. |
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Bake Sale Cookbook $12.91 “Sandra Lee is a long-time spokeperson for Share Our Strength’s Great American Bake Sale charity. Just look on the back of any package of Domino brand sugar and you’ll find one of Sandra’s recipes prominently displayed, promoting the cause. This book will be published and promoted in partnership with the Great American Bake Sale, giving it even greater reach than her books always enjoy, thanks to her two popular Food Network shows, Semi-Homemade Cooking and Money Saving Meals. Sandra’s time-saving dessert recipes have long been favorites among her legions of loyal fans, who will be eagerly awaiting this publication. The estimated 120 recipes will all be photographed in gorgeous full-color”– |
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BakeWise: The Hows and Whys of Successful Baking with over 200 Magnificent Recipes $29.99 Great day in the morning, BakeWise is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back — it’s all here. Lively and fascinating, BakeWise reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles. With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley’s wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water — not just brushing off the flour — making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won’t find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won’t leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. There is simply no one like Shirley Corriher. People everywhere recognize her from her TV appearances on the Food Network and ABC’s Jimmy Kimmel Live!, with Snoop Dogg as her fry chef. Restaurant chefs and culinary students know her from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley’s “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it |
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BakeWise: The Hows and Whys of Successful Baking with over 200 Magnificent Recipes $14.7 Great day in the morning, BakeWise is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back — it’s all here. Lively and fascinating, BakeWise reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles. With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley’s wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water — not just brushing off the flour — making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won’t find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won’t leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. There is simply no one like Shirley Corriher. People everywhere recognize her from her TV appearances on the Food Network and ABC’s Jimmy Kimmel Live!, with Snoop Dogg as her fry chef. Restaurant chefs and culinary students know her from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley’s “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it |
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Barefoot Contessa How Easy Is That?: Fabulous Recipes and Easy Tips $17.95 Ina Garten, bestselling cookbook author and beloved star of Barefoot Contessa on Food Network, is back with her easiest recipes ever.  In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen.These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for—and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs—two classics with a twist. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey’s Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and—with Ina’s easy tip—couldn’t be simpler; or an Easy Parmesan “Risotto” that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina’s desserts never disappoint—from Red Velvet Cupcakes to Chocolate Pudding Cream Tart.To top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her—like sharp knives, the right zester, an extra bowl for her electric mixer—and that can help you in your kitchen, too.Filled with 225 gorgeous full-color photographs, Barefoot Contessa How Easy is That? is the perfect kitchen companion for busy home |
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Barefoot Contessa How Easy Is That?: Fabulous Recipes and Easy Tips $18.99 Ina Garten, bestselling cookbook author and beloved star of Barefoot Contessa on Food Network, is back with her easiest recipes ever.  In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen.These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for—and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs—two classics with a twist. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey’s Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and—with Ina’s easy tip—couldn’t be simpler; or an Easy Parmesan “Risotto” that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina’s desserts never disappoint—from Red Velvet Cupcakes to Chocolate Pudding Cream Tart.To top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her—like sharp knives, the right zester, an extra bowl for her electric mixer—and that can help you in your kitchen, too.Filled with 225 gorgeous full-color photographs, Barefoot Contessa How Easy is That? is the perfect kitchen companion for busy home |
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Big Green Cookbook: Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low-Carbon Lifestyle $24.95 Reduce Your Carbon Footprint with Green Cuisine”Going green” has spread to the kitchen! Big Green Cookbook is the first comprehensive, climate-conscious cookbook, ideal for both culinary novices and experienced cooks. Food and health expert Jackie Newgent reveals simple, practical, and sometimes even money-saving solutions for choosing and preparing food in planet-pleasing ways. It has never been easier to create everyday meals that maximize flavor while minimizing your environmental impact. Inside you’ll find:A green kitchen checklistOver 200 delicious, easy-to-prepare, seasonal recipes that feature fresh, all-natural foodsGuidelines for going organic and tips for buying locallyNutrition information and earth-friendly cooking tips with every recipeClever, new techniques for low-carbon cookingAn eco-friendly shopping guide and seasonal produce guide”The Big Green Cookbook shows you how deliciously easy it can be to reduce your carbon ‘food’ print. It’s the perfect tool for anyone who wants to eat well and treat the earth right.”—Ellie Krieger, host of Food Network’s Healthy Appetite and author of The Food You Crave”Big Green Cookbook is THE step-by-step guide for greening your kitchen and your cuisine. Packed with easy tips and fantastic recipes based on the best of the season, Jackie Newgent shows America how tasty green cuisine can be, and why it’s so critical to our planet.”—Kate Geagan, MS, RD, author of Go Green Get Lean |
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Biography: Bobby Flay (Full Frame) $13.96 He is a spirited restaurateur, a best-selling author, and a celebrity chef whose brand is known around the world. As a young child, Bobby Flay was enchanted by the dishes he could concoct with his Easy-Bake Oven. Little did anyone know that this early love affair with food would eventually lead the native New Yorker to widespread culinary fame. In this profile, Bio(R) presents the real story behind Flay’s journey from a 12-year-old pizza boy to high school dropout turned acclaimed chef to a wildly popular Food Network star. Find out how Flay developed a flair for American Southwestern cooking – long before he had even visited the region; uncover the true story behind the notorious Iron Chef battle between Flay and Japanese chef Masaharu Morimoto in 2000; and get an inside look into the eclecticism and energy of Flay’s myriad award-winning restaurants around the country. Featuring interviews with some of the biggest names in the Manhattan food scene, along with an in-depth interview with Flay himself, Bio(R) presents the ultimate look at one of America’s favorite foodies. |
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Biography: Rachael Ray (Full Frame) $14.96 In the course of a few short years, Rachael Ray went from living the small-town life in upstate New York to being one of America’s biggest and brightest TV stars. When she first moved to New York City in her early twenties, Rachael got a job working at the Macy’s candy counter. From there, she became a buyer for gourmet grocery stores and started teaching people how to make great meals in record-breaking time. Discovered by the local news in Albany, NY, and later by the “Today” show, Rachael eventually landed a deal with the Food Network to host a show called “30-Minute Meals”. In this in-depth portrait, get a behind-the-scenes look at the life and career of this quirky, self-made “foodie,” whose easily recognized brand now includes several Food Network shows, her own magazine, myriad cookbooks, a daily talk show, and even a non-profit organization that helps kids develop positive relationships with food. Featuring candid interviews with Rachael, her family, and well-known TV personalities, Bio(R) presents the inspiring story of Rachael Ray. |
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Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors $1.99 Bobby Flay is hotter than the chipotle peppers he uses in his fantastic dishes. The owner of two of New York City’s most acclaimed restaurants, he is also host of two shows on the Food Network and author of three previous cookbooks, including Boy Meets Grill. Flay knows that Americans now share his own taste for complex, explosive flavor combinations, as well as his preference for sophisticated dishes that don’t take hours to prepare. In this book, he puts his own spin on favorites from regions all over America.Recipes include:Mesa Grill’s Pumpkin Soup with Cinnamon Cream and Toasted Pumpkin SeedsSavannah Red Rice with Roasted Salt-and-Pepper ShrimpBaby Back Pork Ribs with Mustard-Molasses Barbecue SauceSeared Muscovy Duck Breast with Black Pepper-Sweet Mustard GlazeNew Mexico-Style Soft Tacos with Hacked Chicken and Salsa VerdeDeep Dish Apple Pie with Molasses–as well as a complete section on American holiday cooking. The legions of Bobby Flay fans will adore this eagerly anticipated cookbook. |
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Bobby Flay’s Boy Meets Grill: With More than 125 Bold New Recipes $0.22 The Barnes & Noble Review I would guess that Bobby Flay is now one of America’s best-known chefs from his stint on Lifetime Television’s “The Main Ingredient,” his wild-and-crazy-guy persona on the Food Network’s “Grillin’ and Chillin’,” his two previous cookbooks, Bobby Flay’s Bold American Food and Bobby Flay’s From My Kitchen to Your Table , and his many appearances at food festivals around the country. Meeting him, you certainly get a sense of a young man who is passionate about what he does and about life in general. And I would guess that the title of his latest cookbook, Bobby Flay’s Boy Meets Grill , must have evolved from experience with the more traditional “boy meets girl” — his charm and vitality absolutely invite a come-hither look from the opposite sex! I had thought that this most recent cookbook was tied to his television work, but Bobby told me that these were new recipes that evolved more from his restaurants and his personal life than from his television shows. “When I would make personal appearances or even in the restaurants, people would always ask which of my previous books had the most grilling recipes. Enough people asked that I thought it was time that I did a complete grilling book.” “Is there really anything new to do on the grill?” I prodded. “Definitely,” Bobby answered emphatically. “Some of the recipes in Boy Meets Grill are totally new to the grill. I have tried to keep them all very practical but interesting. I think that home grillers will find lots of flavor and variety along with my usual big, bold flavors.” “Is there aparticulartechnique or style that you think will most interest home cooks?” I inquired. “My technique for spit roasting on the grill will, I believe, really revolutionize backyard cooking. I try to take grilling beyond the ‘throw a steak on’ method and give cooks new ideas and inspiration for using |
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Bobby Flay’s Boy Meets Grill: With More than 125 Bold New Recipes $9.98 The Barnes & Noble Review I would guess that Bobby Flay is now one of America’s best-known chefs from his stint on Lifetime Television’s “The Main Ingredient,” his wild-and-crazy-guy persona on the Food Network’s “Grillin’ and Chillin’,” his two previous cookbooks, Bobby Flay’s Bold American Food and Bobby Flay’s From My Kitchen to Your Table , and his many appearances at food festivals around the country. Meeting him, you certainly get a sense of a young man who is passionate about what he does and about life in general. And I would guess that the title of his latest cookbook, Bobby Flay’s Boy Meets Grill , must have evolved from experience with the more traditional “boy meets girl” — his charm and vitality absolutely invite a come-hither look from the opposite sex! I had thought that this most recent cookbook was tied to his television work, but Bobby told me that these were new recipes that evolved more from his restaurants and his personal life than from his television shows. “When I would make personal appearances or even in the restaurants, people would always ask which of my previous books had the most grilling recipes. Enough people asked that I thought it was time that I did a complete grilling book.” “Is there really anything new to do on the grill?” I prodded. “Definitely,” Bobby answered emphatically. “Some of the recipes in Boy Meets Grill are totally new to the grill. I have tried to keep them all very practical but interesting. I think that home grillers will find lots of flavor and variety along with my usual big, bold flavors.” “Is there aparticulartechnique or style that you think will most interest home cooks?” I inquired. “My technique for spit roasting on the grill will, I believe, really revolutionize backyard cooking. I try to take grilling beyond the ‘throw a steak on’ method and give cooks new ideas and inspiration for using |
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Bobby Flay’s Throwdown!: More Than 100 Recipes from Food Network’s Ultimate Cooking Challenge $7.66 One of the Food Network’s most exciting shows is Throwdown! With Bobby Flay. Each week, the grill king challenges a cook or chef at his or her specialty; the dishes include hot dogs, quiche, sticky buns, buffalo wings, chicken tikki masala, or Kentucky hot browns. Bobby Flay’s Throwdowns! recreates those hard-fought competitions in words, pictures, and, not least, more than 100 recipes, but it also adds a new dimension: It provides both competitors’ recipes for several dishes, thus allowing you to cook and judge yourself! One throwdown that everybody wins. |
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Business to Business Marketing: Relationships, Networks, and Strategies $64.95 Business to Business Marketing provides a comprehensive introduction to the main theoretical and managerial issues in B2B marketing, increasing students’ awareness of its significance in both local and global modern economies.Organized into four parts, this innovative text shows how B2B marketing entails managing the complex network of buying and selling relationships between organizations. It includes detailed discussions of the role of individual managers and the organizations they represent; outlines possible managerial solutions to common B2B marketing dilemmas; and examines such issues as e-commerce in B2B markets, key account management, and supply-chain ethics. The author carefully interweaves theoretical material with a series of long and short case examples.FEATURES:** Incorporates a wide range of pedagogical aids including:* “Mini-cases” from a variety of international contexts* “Voices” text boxes featuring insights from practitioners, who discuss the challenges they face* “Number-crunching” boxes that highlight how an organization’s sales, profits, and number of workers depend on successful B2B marketing* “Food for Thought” boxes encouraging students to think about the recommendations in the text* Longer case studies that illustrate specific marketing issues* Integrates cases and examples from companies operating in various markets around the world* Addresses hot B2B-related topics including fair trade, retailer power, overseas sourcing, and green marketing* Relates B2B marketing to business-to-consumer marketing* Shows how to optimize the benefit from business networks and manage potential risks from these relationships* A Companion Website contains numerous resources for students and instructors (click link at upper right) |
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Chef Jeff Cooks: In the Kitchen with America’s Inspirational New Culinary Star $19.99 The author of the New York Times bestselling Cooked, award-winning chef, and star of his own Food Network docu-reality show dishes up his first cookbook, Chef Jeff Cooks.Jeff Henderson’s story is familiar: Raised in South Central Los Angeles, he became a successful drug dealer. He made a lot of money. He got caught.But what happened next wasn’t the same old story: Jeff changed. He found a passion in prison kitchens and taught himself to cook. Once released, he talked his way into a series of professional kitchens — almost always having to prove himself by starting as a dishwasher or line cook. His talent was obvious; his work ethic even more so. After rising to the top of the kitchen in some of Los Angeles’s best restaurants, he became the first African American Chef de Cuisine in Las Vegas at Caesars Palace and then executive chef at Café Bellagio in the prestigious Bellagio Resort.Now Jeff shows theworld his food and it is delicious. What inspires him? Foods he ate as a child — Half-pound “Back-in-the-Day” Chili Cheeseburger, Turkey Smoked Collard Greens, Friendly Fried Chicken, Macaroni and Smoked Cheddar Cheese, Cakelike Cornbread with Maple Butter, and Chocolate S’more Bread Pudding — are here as well as the more elegant, celebratory cuisine he developed as a chef — Sweet Potato Soup, Barbecued Shrimp Scampi, and slow-cookedMolasses Braised Beef Short Ribs. Cooks will also find lots of great recipes for the grill and plenty of party foods, satisfying salads, quick breads, sides, soups, sweet endings, and more.Featuring over 150 recipes, stunning full-color photographs, tips and techniques, as well as personal outtakes and anecdotes from Chef Jeff’s life on the streets, the prison kitchen, and hiswork as a chef andmotivational speaker, this is much more than a cookbook — it is a larger-than-life American success story and the recipe for how Chef Jeff fulfilled his dream. |
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Cooking Television Series $24.76 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Iron Chef, Beautiful Cooking, America’s Test Kitchen, Dotch Cooking Show, Pass the Plate, Cooking Show, Hadaka No Sh?nen, Makuha Ka Sa Tikim, Barefoot Contessa, So Good, 30 Minute Meals, Khana Khazana, Taste of Kerala, Mr. Aur Mrs. Verma Ki Rasoi, Aaken Ja Sakun Kesäkeittiö, Mattihan Se Sopan Keitti. Excerpt: 30 Minute Meals is a Food Network show hosted by Rachael Ray . Her first of four shows on Food Network debuted in the fall of 2001. The show specializes in convenience cooking for those with little time to cook. The show is recorded live-to-tape, with Ray doing almost all preparation in real time . The show was awarded an Emmy for Best Daytime Service Show in 2006.A common feature on the program is the creation of new versions of classic dishes (including clam chowder and macaroni and cheese ), some of which are traditionally slow to cook. Where this is the case, Ray gives information on how to increase the speed of production. Ray will often prepare a salad or use various greens and vegetables to complement her dishes.Ray has also done two specials with the title Thanksgiving in 60 , based around the idea of a one-hour Thanksgiving dinner.US Sketch show MADtv features a parody on 30 Minute Meals titled Three Minute Meals , where the host attempts to cook a meal within three minutes, usually resulting in disaster.Books The series has also led to a group of cookbooks.The original 30 Minute Meals: Comfort Foods book was widely successful, and has since led to:The Newest TitlesWebsites (URLs online) A hyperlinked version of this chapter is at Aaken ja Sakun kesäkeittiö (Aake and Saku’s summer kitchen ) is a 1999 Finnish cookery television series that was shown on Sundays during the summer of 1999. It first aired on June 20, 1999 on MTV3 and |
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Cooking from the Hip: Fast, Easy, Phenomenal Meals $19 The vivacious star of Food Network’s “Iron Chef America” shows how to apply her friendly “go-with-what-you’ve-got” philosophy to create simple, sensational meals. Showcasing more than 100 dishes, the book is divided into convenient categories: fast, easy, fun, and phenomenal. |
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Dave’s Dinners: A Fresh Approach to Home-Cooked Meals $0.01 The charismatic rising Food Network star returns with his second cookbookDave Lieberman’s boy-next-door charm and impressive kitchen chops have made him a favorite with Food Network fans. Now, in his second cookbook, he offers recipes that will satisfy even the busiest of families. Here is the perfect easy-to-follow guide for anyone interested in cooking affordable and delicious dinners. With dishes like . . .-Orange and Five-Spice Roasted Chicken with Sweet Potato Smash -Twisted Pasta with Browned Butter, Sage, and Walnuts -Red-Wine Pot Roast with Honey and Thyme -Chocolate Guinness CupcakesDave shows how to make the most of every ingredient while minimizing costs, intensifying the joy of bringing a good meal to family and friends. |
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Diel Vertical Migration of Zooplankton in Lakes and Oceans: causal explanations and adaptive significances $134.09 The book deals with Diel Vertical Migration (DVM) of zooplankton in oceans and lakes and is the first critical discussion of the literature in 100 years of research. The accent is on photo-response experiments that revealed the physiological fundament unifying migration behaviour in both biotopes. Accelerations in relative changes in light intensity of dawn and dusk are the stimuli that trigger a PhotoBehaviour Mechanisms (PBM) evolved to realise predator evasion and starvation prevention. Physiology and behaviour are tuned to these adaptive goals. A “set of ecological factors” is necessary and an algorithm shows the operation of the “set”. However, not only the kinetic component of behaviour is based on light, also orientation but now the angular light distribution is responsible. Contrast orientation as in Daphnia may also hold for other animals, for example, Euphausia.The application of the PBM in lakes and oceans is demonstrated amongst other for the vertical movements of Sound Scattering Layers. These layers move faster, slower or as fast as an isolume which was a problem for the decennia long explanation that migrating animals followed an optimal light intensity. The enigma was solved. Using time series of changes in population size, egg ratios, development times and death rates due to predation by juvenile fish, the influence of DVM on population dynamics was analysed. Finally, covering the flow of matter in the traditional food web by a network of information transitions illustrates the controlling function of infochemicals, such as fish kairomones. |
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Ecolabelling $14.14 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Forest Stewardship Council, Ecolabel, Eugene Green Energy Standard, Green Stickers, Tco Certification, Dolphin Safe Label, Marine Stewardship Council, Carbon Emission Label, Friend of the Sea, Mandatory Labelling, China Green Food Development Center, Global Ecolabelling Network, Green Seal, Environmental Choice Program, Blue Angel, Environmental Choice New Zealand. Excerpt: The Blue Angel ( Blauer Engel ) is a German certification for products and services that have environmentally friendly aspects. It has been awarded since 1978 by the Jury Umweltzeichen, a group of 13 persons from environment and consumer protection groups, industry, unions, trade, media and churches. After the introduction of Germany s Blue Angel in 1978 as the first worldwide environmental label, other European and non-European countries followed this example and introduced their own national and supra-regional environmental labels. The common goal of these labels is to inform consumers about environmentally friendly products thereby giving global support to product-related environmental protection. In 1994, some countries cooperated in developing the Global Ecolabelling Network (GEN) – a non-profit interest group composed of ecolabel organisations throughout the world. See also (online edition) Websites (URLs online) A hyperlinked version of this chapter is at A carbon emission label or carbon label describes the carbon dioxide emissions created as a by-product of manufacturing, transporting, or disposing of a consumer product . This information is important to consumers wishing to minimize the contribution to global warming made by their purchases. Existing programs The world’s first carbon label, which shows this carbon footprint embodied in a product in bringing it to the shelf, was introduced |
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Emeril’s TV Dinners $28 The Barnes & Noble ReviewEmeril Lagasse burst onto the cooking scene in 1993 with his perpetually sold-out cooking show, Emeril Live, soon followed by a second and equally popular series, Essence of Emeril. But most true Emeril fans know that before he reached TV stardom, Emeril had been winning some of the most prestigious awards in the culinary world for a decade, first as the chef of New Orleans’ legendary Commander’s Palace and later at his own restaurants, Emeril’s and NOLA. Emeril shared his innovative restaurant recipes in his first best selling book, Emeril’s New New Orleans Cooking, and delved even deeper into the zesty flavors of Cajun and Creole cuisines in his second, Louisiana Real and Rustic. But now, finally, comes the book that Emeril’s fans have been waiting for: Emeril’s TV Dinners, a collection of his favorite recipes from his two TV Food Network shows. Emeril spends plenty of time in New Orleans in Emeril’s TV Dinners, with recipes like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Andouille Stuffed Jalapenos, and Praline Bread Pudding, but he ranges far and wide with other dishes. Some recipes, like Fall River Clam Chowder and Chorizo Stuffed Roasted Chicken, are inspired by his New England-Portuguese upbringing; others fall into the category of elegant haute cuisine, such as Goat Cheese and Leek Cake with Lentil Salad and Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Raddichio Salad. Emeril also highlights southern favorites — try Fried Sweet Potato Pies or Pan-Fried Catfish with Andouille Smothered White Beans—and pays homage to the world of meat in chapters entitled “Pork Fat Rules” and “Where’s the Meat? Vegetarians Beware.” Which is not to say he neglects fish, poultry, or veggies — each topic has its own chapter, with recipes that range from the wildly innovative (Sweet Water Prawns |
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Emeril’s TV Dinners $0.01 The Barnes & Noble ReviewEmeril Lagasse burst onto the cooking scene in 1993 with his perpetually sold-out cooking show, Emeril Live, soon followed by a second and equally popular series, Essence of Emeril. But most true Emeril fans know that before he reached TV stardom, Emeril had been winning some of the most prestigious awards in the culinary world for a decade, first as the chef of New Orleans’ legendary Commander’s Palace and later at his own restaurants, Emeril’s and NOLA. Emeril shared his innovative restaurant recipes in his first best selling book, Emeril’s New New Orleans Cooking, and delved even deeper into the zesty flavors of Cajun and Creole cuisines in his second, Louisiana Real and Rustic. But now, finally, comes the book that Emeril’s fans have been waiting for: Emeril’s TV Dinners, a collection of his favorite recipes from his two TV Food Network shows. Emeril spends plenty of time in New Orleans in Emeril’s TV Dinners, with recipes like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Andouille Stuffed Jalapenos, and Praline Bread Pudding, but he ranges far and wide with other dishes. Some recipes, like Fall River Clam Chowder and Chorizo Stuffed Roasted Chicken, are inspired by his New England-Portuguese upbringing; others fall into the category of elegant haute cuisine, such as Goat Cheese and Leek Cake with Lentil Salad and Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Raddichio Salad. Emeril also highlights southern favorites — try Fried Sweet Potato Pies or Pan-Fried Catfish with Andouille Smothered White Beans—and pays homage to the world of meat in chapters entitled “Pork Fat Rules” and “Where’s the Meat? Vegetarians Beware.” Which is not to say he neglects fish, poultry, or veggies — each topic has its own chapter, with recipes that range from the wildly innovative (Sweet Water Prawns |
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Emeril’s TV Dinners: Kickin’ It Up a Notch with Recipes from Emeril Live and Essence of Emeril $19 More than 150 of Lagasse’s recipes from his award-winning shows on The Food Network, “Emeril Live” and “Essence of Emeril,” are available in one exciting, bold, and original cookbook. Two-color text. Photos throughout. |
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Emeril’s TV Dinners: Kickin’ It Up a Notch with Recipes from Emeril Live and Essence of Emeril $12.88 More than 150 of Lagasse’s recipes from his award-winning shows on The Food Network, “Emeril Live” and “Essence of Emeril,” are available in one exciting, bold, and original cookbook. Two-color text. Photos throughout. |
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Entertaining in the Raw $13.02 MATTHEW KENNEY’S ENTERTAINING IN THE RAW CHEF MATTHEW KENNEY TAKES THE RAW FOOD lifestyle to exquisite new heights in Entertaining in the Raw. He combines his love of art and philosophy on food to bring you recipes for outstanding raw food dishes that will titillate your guests’ taste buds. The recipes span many ethnicities, including Asian, Latin, French, and Indian, and feature appetizers, tapas, main dishes, breads, sauces, and decadent desserts. Matthew’s focus is always on fresh fruits and vegetables, organic, and buying food locally and in season. Matthew Kenney’s books have sold more than 150,000 copies. He has appeared on the Today Show, the Food Network, and numerous talk shows.Raw food is whole, fresh, and includes preferable organic ingredients none of which may be heated above 118 degrees. Studies by the American Medical Association show that people on a plant-based diet, including raw, may be able to prevent or delay cancer. They are also less likely to develop heart disease, obesity, and diabetes. Author tour in select cities. Online marketing and promotions. Print and web advertising campaign. National broadcast and print publicity. Co-op available. Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of many successful restaurants, including Matthew’s, Canteen, Commune, Mezze, and The Plant. He is the author of several cookbooks, including Everyday Raw, Raw Food Real World, and Matthew Kenney’s Mediterranean Cooking. |
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Entertaining in the Raw $19.99 MATTHEW KENNEY’S ENTERTAINING IN THE RAW CHEF MATTHEW KENNEY TAKES THE RAW FOOD lifestyle to exquisite new heights in Entertaining in the Raw. He combines his love of art and philosophy on food to bring you recipes for outstanding raw food dishes that will titillate your guests’ taste buds. The recipes span many ethnicities, including Asian, Latin, French, and Indian, and feature appetizers, tapas, main dishes, breads, sauces, and decadent desserts. Matthew’s focus is always on fresh fruits and vegetables, organic, and buying food locally and in season. Matthew Kenney’s books have sold more than 150,000 copies. He has appeared on the Today Show, the Food Network, and numerous talk shows.Raw food is whole, fresh, and includes preferable organic ingredients none of which may be heated above 118 degrees. Studies by the American Medical Association show that people on a plant-based diet, including raw, may be able to prevent or delay cancer. They are also less likely to develop heart disease, obesity, and diabetes. Author tour in select cities. Online marketing and promotions. Print and web advertising campaign. National broadcast and print publicity. Co-op available. Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of many successful restaurants, including Matthew’s, Canteen, Commune, Mezze, and The Plant. He is the author of several cookbooks, including Everyday Raw, Raw Food Real World, and Matthew Kenney’s Mediterranean Cooking. |
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Everyday Raw $14.99 Enjoy raw food every day! This book is simple, straightforward, and easy to use. The recipes are for everyone interested in fresh, healthy, local, and organic food that tastes great. Whether it is a smoothie, a salad, or a midmorning snack, you will love the fresh and delicious recipes Matthew Kenney has created. The book also includes substantial main dishes, like Pad Thai and Tomato, Basil, and Ricotta Pizza, as well as decadent desserts like Frozen Goji Berry Soufflé and Chocolate Hazelnut Tart. The chapter Unbaked teaches you to make crackers and breads using raw food techniques and ingredients, and the chapter on Spreads, Dips, and Sauces is filled with favorites like Pineapple Mango Salsa and Roasted Pepper Hummus with Lime. Many of the recipes require no additional equipment, and others something as simple as a blender.Everyday Raw is for everyday people who want healthy food and great flavor. If you want to eat well and feel great, this book is for you. Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of numerous successful restaurants, including Matthew’s, Canteen, Commune, Mezze, and The Plant. Matthew’s passion for raw food has taken him into new realms of creativity, flavor, and healthy living. He is the author of several cookbooks, including Raw Food Real World and Matthew Kenney’s Mediterranean Cooking. |
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Everyday Raw $19.99 Enjoy raw food every day! This book is simple, straightforward, and easy to use. The recipes are for everyone interested in fresh, healthy, local, and organic food that tastes great. Whether it is a smoothie, a salad, or a midmorning snack, you will love the fresh and delicious recipes Matthew Kenney has created. The book also includes substantial main dishes, like Pad Thai and Tomato, Basil, and Ricotta Pizza, as well as decadent desserts like Frozen Goji Berry Soufflé and Chocolate Hazelnut Tart. The chapter Unbaked teaches you to make crackers and breads using raw food techniques and ingredients, and the chapter on Spreads, Dips, and Sauces is filled with favorites like Pineapple Mango Salsa and Roasted Pepper Hummus with Lime. Many of the recipes require no additional equipment, and others something as simple as a blender.Everyday Raw is for everyday people who want healthy food and great flavor. If you want to eat well and feel great, this book is for you. Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of numerous successful restaurants, including Matthew’s, Canteen, Commune, Mezze, and The Plant. Matthew’s passion for raw food has taken him into new realms of creativity, flavor, and healthy living. He is the author of several cookbooks, including Raw Food Real World and Matthew Kenney’s Mediterranean Cooking. |
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Everyday Raw Desserts $19.99 Everyday Raw Desserts combines Mathe w Keney’s fresh recipes and sense of style in creating fabulous all-raw desserts. Well known and respected in the raw food world, Kenney includes an abundance of recipes not typically expected to be raw, from cakes, pies, puddings, and flans to brownies, candy, cookies, and ice cream. Forty breathtaking photos and more than seventy-five recipes will make a sweet splash on the raw food scene.Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. Matthew splits his time between New York and Searsport, Maine. |
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Everyday Raw Desserts $9.99 Everyday Raw Desserts combines Mathe w Keney’s fresh recipes and sense of style in creating fabulous all-raw desserts. Well known and respected in the raw food world, Kenney includes an abundance of recipes not typically expected to be raw, from cakes, pies, puddings, and flans to brownies, candy, cookies, and ice cream. Forty breathtaking photos and more than seventy-five recipes will make a sweet splash on the raw food scene.Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. Matthew splits his time between New York and Searsport, Maine. |
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Flavor $0.06 "Knockout dining" leaves fans breathless at this Gramercy New American "paragon" where "rock star" chef Rocco DiSpirito produces "sublime," "synergistic" dishes. —Zagat, on Rocco DiSpirito’s restaurant Union PacificHe runs one of the most successful restaurants in New York City. He is seen everywhere from David Letterman to Good Morning America to the Food Network. He has graced the cover of Gourmet magazine as "America’s Most Exciting Young Chef" — and Zagat calls him a "rock star." Now, Rocco DiSpirito unleashes his culinary magic with Flavor.In Flavor, DiSpirito shows readers how to create bold, intriguingly delicious food through combinations of ingredients both mundane and exotic. The cuisine is sophisticated but surprisingly easy for home chefs to replicate. Using the four flavors (sour, sweet, bitter, and salty) as basic building blocks, Rocco demonstrates how to combine and commingle flavors to create one-of-a-kind dishes.Some recipes included in Flavor are:— Lemongrass Lobster Salad— Baby Lettuces with Pickled Squash Blossoms and Yogurt-Tahini Vinaigrette— Calamari with Coconut Curry and Green Papaya— Braised Veal Roulade with Root Vegetables— Cinnamon Glazed Duck— Lavender Creme Brulee— Peach-Phyllo Strudel with Goat Cheese Cream and much more |
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Flavor $35 He runs one of the most successful restaurants in New York City. He is seen everywhere from David Letterman to Good Morning America to the Food Network. He has graced the cover of Gourmet magazine as “America’s Most Exciting Young Chef”-and Zagat calls him a “rock star.” Now, Rocco DiSpirito unleashes his culinary magic with Flavor.In Flavor, DiSpirito shows readers how to create bold, intriguingly delicious food through combinations of ingredients both mundane and exotic. The cuisine is sophisticated but surprisingly easy for home chefs to replicate. Using the four flavors (sour, sweet, bitter, and salty) as basic building blocks, Rocco demonstrates how to combine and commingle flavors to create one-of-a-kind dishes. Some recipes included in Flavor are: — Lemongrass Lobster Salad — Baby Lettuces with Pickled Squash Blossoms and Yogurt-Tahini Vinaigrette — Calamari with Coconut Curry and Green Papaya — Braised Veal Roulade with Root Vegetables — Cinnamon Glazed Duck — Lavender Creme Brulee — Peach-Phyllo Strudel with Goat Cheese Cream and much more Rocco DiSpirito, chef and proprietor of Manhattan’s Union Pacific restaurant, attended the Culinary Institute of America at age 16, then studied at the Jardin de Cygne in Paris. He has worked at the Adrienne in New York City and was chef de partie at Aujourd’ hui in Boston. Eventually, Rocco joined Lespinasse’s opening team. In 1997, DiSpirito opened Union Pacific, where the “poetry and complexity” of his dishes earned three stars from the New York Times. He is featured on Melting Pot Mediterranean on Food Network and has appeared on many other TV shows, including Cooking Live with Sara Moulton, The Late Show with David Letterman, Emeril’s Christmas Special, and The Early Show on CBS. He was on the cover of Gourmet magazine in |
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Flood Plain Analysis And Risk Assessment $66 Flooding is one of the most striking water induced disaster. This study aims to find out the extent of floodplain for flood discharge of different return periods using one dimensional hydraulic model HEC-RAS, ArcView GIS and Hec-GeoRAS.The study focuses on case study of Lothar Khola.Triangulated Irregular Network was prepared from contour and spot elevations in ArcView GIS.In HEC-RAS, boundary conditions, flood discharges for different return periods were inputted. Steady flow analysis was done for the results. Approach developed by Gilard (1996) was used for flood risk assessment. Area inundated by 2, 10, 50, 100 and 200 years return period flood was 230, 239, 246, 249 and 252 ha., respectively. The classification of flood depth area shows most of the flooding area has water depth greater than 3m. The assessment of the flood area shows that large percentage (> 40 %) of vulnerable area lies on sand area followed by forest, cultivation area, etc. Flooding of cultivation land indicates potential damage in food production and negative effects on the livelihoods of local people. Thus, the study may help in planning and management for future probable disaster through technical approach. |
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Food Network Favorites: Recipes from Our All-Star Chefs $13 The ultimate collection of favorite recipes from an internationally acclaimed lineup of fabulous chefs: Rachel Ray, Emeril Lagasse, Giada De Laurerntiis, Bobby Flay, Mario Batali, Tyler Florence, Dave Lieberman, Paula Deen, Alton Brown, Michael Chiarello, Wolfgang Puck. Inside you’ll find: More than 120 of the best restaurant-quality recipes that can easily be prepared in home kitchens.All the characteristics you’ve come to expect from Food Network–great recipes, reliable cooking tips, and easy-to-understand instructions.Behind-the-scenes back-kitchen chitchat with some of the world’s hottest chefs.Q&A sessions with each chef about his or her passion for food, favorite ingredients and secret vices.Exclusive photos of the all-star chefs taping shows on-stage at Food Network studios put readers in the kitchen with their favorite television personalities.Numerous how-to photos and detailed text guarantee recipe success every time |
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Food Network Favorites: Recipes from Our All-Star Chefs $19.95 Workin’Cookin’Teaching’Want to cook like a TV chef? Food Network Favorites takes you backstage and shows you how it’s done.Impress your friends and wow your tastebuds with more than 110 favorite recipes from the celebrity chefs you know and love, along with tips, tricks, and 10 extra recipes from Food Network Kitchens, the behind-the-scenes staff at the Food Network. |
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Food Network Favorites: Recipes from Our All-Star Chefs $0.25 Workin’Cookin’Teaching’Want to cook like a TV chef? Food Network Favorites takes you backstage and shows you how it’s done.Impress your friends and wow your tastebuds with more than 110 favorite recipes from the celebrity chefs you know and love, along with tips, tricks, and 10 extra recipes from Food Network Kitchens, the behind-the-scenes staff at the Food Network. |
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Food Network Favorites: Recipes from Our All-Star Chefs $18.98 The ultimate collection of favorite recipes from an internationally acclaimed lineup of fabulous chefs: Rachel Ray, Emeril Lagasse, Giada De Laurerntiis, Bobby Flay, Mario Batali, Tyler Florence, Dave Lieberman, Paula Deen, Alton Brown, Michael Chiarello, Wolfgang Puck. Inside you’ll find: More than 120 of the best restaurant-quality recipes that can easily be prepared in home kitchens.All the characteristics you’ve come to expect from Food Network–great recipes, reliable cooking tips, and easy-to-understand instructions.Behind-the-scenes back-kitchen chitchat with some of the world’s hottest chefs.Q&A sessions with each chef about his or her passion for food, favorite ingredients and secret vices.Exclusive photos of the all-star chefs taping shows on-stage at Food Network studios put readers in the kitchen with their favorite television personalities.Numerous how-to photos and detailed text guarantee recipe success every time |
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Food, Inc.: Mendel to Monsanto–the Promises and Perils of the Biotech Harvest $4.48 For most people, the global war over genetically modified foods is a distant and confusing one. The battles are conducted in the mystifying language of genetics. A handful of corporate “life science” giants, such as Monsanto, are pitted against a worldwide network of anticorporate ecowarriors like Greenpeace. And yet the possible benefits of biotech agriculture to our food supply are too vital to be left to either partisan. The companies claim to be leading a new agricultural revolution that will save the world with crops modified to survive frost, drought, pests, and plague. The greens warn that “playing God” with plant genes is dangerous. It could create new allergies, upset ecosystems, destroy biodiversity, and produce uncontrollable mutations. Worst of all, the antibiotech forces say, a single food conglomerate could end up telling us what to eat. In Food, Inc., acclaimed journalist Peter Pringle shows how both sides in this overheated conflict have made false promises, engaged in propaganda science, and indulged in fear-mongering. In this urgent dispatch, he suggests that a fertile partnership between consumers, corporations, scientists, and farmers could still allow the biotech harvest to reach its full potential in helping to overcome the problem of world hunger, providing nutritious food and keeping the environment healthy. |
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Food, Inc.: Mendel to Monsanto–the Promises and Perils of the Biotech Harvest $11.99 For most people, the global war over genetically modified foods is a distant and confusing one. The battles are conducted in the mystifying language of genetics. A handful of corporate “life science” giants, such as Monsanto, are pitted against a worldwide network of anticorporate ecowarriors like Greenpeace. And yet the possible benefits of biotech agriculture to our food supply are too vital to be left to either partisan. The companies claim to be leading a new agricultural revolution that will save the world with crops modified to survive frost, drought, pests, and plague. The greens warn that “playing God” with plant genes is dangerous. It could create new allergies, upset ecosystems, destroy biodiversity, and produce uncontrollable mutations. Worst of all, the antibiotech forces say, a single food conglomerate could end up telling us what to eat. In Food, Inc., acclaimed journalist Peter Pringle shows how both sides in this overheated conflict have made false promises, engaged in propaganda science, and indulged in fear-mongering. In this urgent dispatch, he suggests that a fertile partnership between consumers, corporations, scientists, and farmers could still allow the biotech harvest to reach its full potential in helping to overcome the problem of world hunger, providing nutritious food and keeping the environment healthy. |
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Good Eats: The Early Years $37.5 Part wizardly cook, part science geek, part stand-up comedian, Alton Brown has roasted, stirred, and baked his way into our consciousness on Great Eats, Iron Chef, Feasting on Asphalt, and other TV food shows. Good Eats: The Early Years is the first of two books that will expose every oven nook and cabinet cranny of his long-lived Food Network cooking show. In addition to the more than 140 recipes trumpeted in the subtitle, the book contains more than 1,000 (count ‘em) photographs and illustrations; and at least that many food puns, jokes, trivia, and asides. |
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Griftopia: Bubble Machines, Vampire Squids, and the Long Con That Is Breaking America $2.71 The dramatic story behind the most audacious power grab in American history   The financial crisis that exploded in 2008 isn’t past but prologue. The stunning rise, fall, and rescue of Wall Street in the bubble-and-bailout era was the coming-out party for the network of looters who sit at the nexus of American political and economic power. The grifter class—made up of the largest players in the financial industry and the politicians who do their bidding—has been growing in power for a generation, transferring wealth upward through increasingly complex financial mechanisms and political maneuvers. The crisis was only one terrifying manifestation of how they’ve hijacked America’s political and economic life.Rolling Stone’s Matt Taibbi here unravels the whole fiendish story, digging beyond the headlines to get into the deeper roots and wider implications of the rise of the grifters. He traces the movement’s origins to the cult of Ayn Rand and her most influential—and possibly weirdest—acolyte, Alan Greenspan, and offers fresh reporting on the backroom deals that decided the winners and losers in the government bailouts. He uncovers the hidden commodities bubble that transferred billions of dollars to Wall Street while creating food shortages around the world, and he shows how finance dominates politics, from the story of investment bankers auctioning off America’s infrastructure to an inside account of the high-stakes battle for health-care reform—a battle the true reformers lost. Finally, he tells the story of Goldman Sachs, the “vampire squid wrapped around the face of humanity.” Taibbi has combined deep sources, trailblazing reportage, and provocative analysis to create the most lucid, emotionally galvanizing, and scathingly funny account yet written of the ongoing political and financial crisis in America. This is essential reading for anyone who wants |
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Griftopia: Bubble Machines, Vampire Squids, and the Long Con That Is Breaking America $11.99 The dramatic story behind the most audacious power grab in American history   The financial crisis that exploded in 2008 isn’t past but prologue. The stunning rise, fall, and rescue of Wall Street in the bubble-and-bailout era was the coming-out party for the network of looters who sit at the nexus of American political and economic power. The grifter class—made up of the largest players in the financial industry and the politicians who do their bidding—has been growing in power for a generation, transferring wealth upward through increasingly complex financial mechanisms and political maneuvers. The crisis was only one terrifying manifestation of how they’ve hijacked America’s political and economic life.Rolling Stone’s Matt Taibbi here unravels the whole fiendish story, digging beyond the headlines to get into the deeper roots and wider implications of the rise of the grifters. He traces the movement’s origins to the cult of Ayn Rand and her most influential—and possibly weirdest—acolyte, Alan Greenspan, and offers fresh reporting on the backroom deals that decided the winners and losers in the government bailouts. He uncovers the hidden commodities bubble that transferred billions of dollars to Wall Street while creating food shortages around the world, and he shows how finance dominates politics, from the story of investment bankers auctioning off America’s infrastructure to an inside account of the high-stakes battle for health-care reform—a battle the true reformers lost. Finally, he tells the story of Goldman Sachs, the “vampire squid wrapped around the face of humanity.” Taibbi has combined deep sources, trailblazing reportage, and provocative analysis to create the most lucid, emotionally galvanizing, and scathingly funny account yet written of the ongoing political and financial crisis in America. This is essential reading for anyone who wants |
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Impossible to Easy: 111 Delicious Recipes to Help You Put Great Meals on the Table Every Day $29.99 The host of Food Network’s Dinner: Impossible shows busy people how to keep food simple but delicious Chef Robert Irvine goes where few chefs dare. As the host of Food Network’s Dinner: Impossible, he has cooked on a desert island, in an eighteenth-century kitchen, inside an ice hotel, and even for cowpunchers on a cattle drive. In Impossible to Easy, he converts the classical and improvisational kitchen skills he’s learned during the past twenty-five years under some of the most challenging conditions into advice to help the home cook achieve mastery in his or her own kitchen. Irvine shows how to approach ingredients in new and familiar ways, how to plan and execute delicious meals every time, and how to guarantee maximum flavor from every dish. By establishing a few simple organizational, shopping, and storage habits, home cooks can not only get the most out of fresh foods and spices but elevate their everyday meals to a higher level of accomplishment and enjoyment. Here, too, is advice on useful equipment and implements, pantry staples, do-ahead tips, and 111 easy-to-master recipes (many complete with timelines, and half of which are gluten free) that are sure to keep family and friends coming back for more. By separating each process into its constituent parts, anyone can easily create such tasty dishes as Lime-Cured Shrimp and Roasted Corn Chowder, Porcini-Dusted Pork Chops with Cremini Mushrooms and Golden Raisins over Horseradish-Scented Potatoes, Pommes Frites with Chipotle Aioli, Duck Confit with Three-Bean Cassoulet, Windy City Stovetop Pizza, Braised Asian Pear with Roquefort and Sweet Port Wine Dressing, Banana Chocolate-Hazelnut Crepes, and dozens more right in his or her own home. |
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Impossible to Easy: 125 Delicious Recipes to Help You Put Great Meals on the Table Every Day $14.99 The host of Food Network’s Dinner: Impossible shows busy people how to keep food simple but delicious Chef Robert Irvine goes where few chefs dare. As the host of Food Network’s Dinner: Impossible, he has cooked on a desert island, in an eighteenth-century kitchen, inside an ice hotel, and even for cowpunchers on a cattle drive. In Impossible to Easy, he converts the classical and improvisational kitchen skills he’s learned during the past twenty-five years under some of the most challenging conditions into advice to help the home cook achieve mastery in his or her own kitchen. Irvine shows how to approach ingredients in new and familiar ways, how to plan and execute delicious meals every time, and how to guarantee maximum flavor from every dish. By establishing a few simple organizational, shopping, and storage habits, home cooks can not only get the most out of fresh foods and spices but elevate their everyday meals to a higher level of accomplishment and enjoyment. Here, too, is advice on useful equipment and implements, pantry staples, do-ahead tips, and 111 easy-to-master recipes (many complete with timelines, and half of which are gluten free) that are sure to keep family and friends coming back for more. By separating each process into its constituent parts, anyone can easily create such tasty dishes as Lime-Cured Shrimp and Roasted Corn Chowder, Porcini-Dusted Pork Chops with Cremini Mushrooms and Golden Raisins over Horseradish-Scented Potatoes, Pommes Frites with Chipotle Aioli, Duck Confit with Three-Bean Cassoulet, Windy City Stovetop Pizza, Braised Asian Pear with Roquefort and Sweet Port Wine Dressing, Banana Chocolate-Hazelnut Crepes, and dozens more right in his or her own home. |
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Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals $35 Jamie Oliver thinks that it’s high time that we had a food revolution and sets his sights on the basics of healthier, less expensive home cooking, the type of no-microwave cooking craft that was valued before we entered this Age of Obesity. In this companion book to his Food Network cooking show, Jamie shows a painless reentry to family dinners and a slower lifestyle. Along the way, he sprinkles recipes for Griddle Lamb Chops with Chunky Salsa and comforting stews and desserts, just the incentives to activate fellow revolutionaries. Simple recipes served with flair. |
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Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals $11.41 Jamie Oliver thinks that it’s high time that we had a food revolution and sets his sights on the basics of healthier, less expensive home cooking, the type of no-microwave cooking craft that was valued before we entered this Age of Obesity. In this companion book to his Food Network cooking show, Jamie shows a painless reentry to family dinners and a slower lifestyle. Along the way, he sprinkles recipes for Griddle Lamb Chops with Chunky Salsa and comforting stews and desserts, just the incentives to activate fellow revolutionaries. Simple recipes served with flair. |
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Making Artisan Chocolates: Flavor-Infused Chocolates, Truffles, and Confections $24.99 Forget milk chocolate molded into childish candy bars. Today’s chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew’s unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.Andrew Garrison Shotts, former pastry chef for Guittard Chocolate and owner of Garrison Confections, has broken new ground in the chocolate industry with the development of his artisan chocolate line. Shotts has accumulated a wealth of prestigious honors during his career. He was named one of Pastry Art & Design’s “Ten Best Pastry Chefs in America” and was recognized as a “Top Ten Artisanal Chocolatier” by USA Today. His numerous television appearances include CBS’s The Early Show, and Food Network’s Food Nation and Follow That Food. Drew resides in Providence, RI. |
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Making Artisan Chocolates: Flavor-Infused Chocolates, Truffles, and Confections $24.99 Forget milk chocolate molded into childish candy bars. Today’s chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew’s unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.Andrew Garrison Shotts, former pastry chef for Guittard Chocolate and owner of Garrison Confections, has broken new ground in the chocolate industry with the development of his artisan chocolate line. Shotts has accumulated a wealth of prestigious honors during his career. He was named one of Pastry Art & Design’s “Ten Best Pastry Chefs in America” and was recognized as a “Top Ten Artisanal Chocolatier” by USA Today. His numerous television appearances include CBS’s The Early Show, and Food Network’s Food Nation and Follow That Food. Drew resides in Providence, RI. |
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Mike Nelson’s Movie Megacheese $0.25 You might think that after ten seasons on the Peabody Award-winning TV series Mystery Science Theater 3000, Mike Nelson has seen enough bad movies for one lifetime. As the guys at Cahiers du Cinema say, au contraire! Hollywood’s spigot of stupidity shows no sign of slowing, and cheesy films continue to flood our multiplexes and gunk up our home entertainment centers at an alarming rate. This dire situation calls for a specialist. A professional. An expert in wading through motion pictures so vile that they aren’t released; they escape. We need Mike Nelson! Hey, settle down there, pal—you got him!In more than sixty laugh-out-loud reviews and essays featuring his unique combination of erudite wit and shameless clowning, this screenscarred veteran takes us deep into the recesses of cinematic cheese. He examines legendary showbiz families like Culkin, Baldwin, and Estevez; uncovers an ancient quatrain in which Nostradamus foretells the coming of David Hasselhoff; makes the case for the Food Network and the Three Stooges; and skewers all kinds of movies, including Lost in Space, Twister, Anaconda, The Postman, Spring Break, My Best Friend’s Wedding, The Bridges of Madison County, The Blair Witch Project, and many, many more. Here is a film critic for the rest of us: the outrageous, hilarious Mike Nelson. |
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Neural Path Therapy: How to Change Your Brain’s Response to Anger, Fear, Pain, and Desire $20.95 When we set out to describe the problems this book can help fix-the stressful and anxiety-provoking conditions of everyday living-we quite simply ran out of space. It’s no secret that life is tough, and that each passing year isn’t making it any easier. Whether you’re more stressed by politics, the environment, your relationships, major life changes, or just the daily task of keeping food on the table, it’s easy to let life knock you down and hard to get back up again. But this book offers readers a chance at a different way of life. It shows them how to accept their lives as they are, regard the events of each day with nonjudgmental awareness, and stop obsessive thoughts from compounding their feelings of helplessness and frustration.The first part of the book introduces you to the basics of neural network learning theory. The basic idea is that neural pathways strengthen with use and weaken with disuse. While certain events are likely to provoke a hardwired neural response in us, we are capable of creating new neural paths with no more than a thought. Instead of letting automatic triggers dictate our responses to painful events, we can use this characteristic of our nervous systems to short-circuit the responses that lead to painful thoughts and emotions.The second part teaches you five easy-to-learn skills for dealing with stress-breath counting, thought watching, compassionate awareness, softening to pain, and wise mind. Together, they make up a set of skills that readers can take with them anywhere, a kind of portable therapy.Once learned, the techniques in this book can be used to cope with many different situations. Combined with each other, they become a powerful tool for creating happiness, compassion, and well-being. |
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Prime Time Emeril: More TV Dinners From America’s Favorite Chef $14.99 With more than 1,000 shows on the food television network, weekly appearances on Good Morning America, and guest spots with Rosie O’Donnell and Jay Leno, it seems that people can’t get enough of Emeril Lagasse. Happily, here’s Prime Time Emeril: More TV Dinners from America’s Favorite Chef. It’s another big helping of the food, the fun, and the man America has fallen in love with.Now Emeril’s fans can cook more of the dishes they’ve seen him prepare on prime time television — more than 150 of them. They’re easy to understand and simple to follow, and the results are foolproof and pure Emeril.Each chapter of Prime Time Emeril is filled with recipes, techniques, and tips to help you re-create Emeril’s unique New American style of cooking right in your own home. These recipes feature his kicked-up favorites, including Chicken Drumettes with Blue Cheese Sauce and Emerilized Barbecued Oysters with Rosemary Biscuits. There are new twists on Louisiana classics, including gumbo, jambalaya, and beignets.From his hometown of Fall River, Massachusetts, Emeril shares the food he loved best as a kid — recipes such as Hilda’s Stewed Chicken, Madeira-Braised Short Ribs, and Lobster Portuguese-Style.Re-create Emeril’s amazing appetizers, including Spicy Duck Empanadas with Cilantro Cream or Singing Shrimp. How about a big bowl of steaming Monkfish Chowder or Rabbit, Andouille, and Wild Mushroom Gumbo? Kick it up more than a few notches with Mardi Gras Jambalaya, Tuna of Love, or Bamburgers. And Emeril has never been shy about dessert. Whip up one of his creations, such as Pumpkin Cheesecake, Cherry and White Chocolate Bread Pudding, or Mr. Lou’s Chocolate PralinePie.So pick up this book and pick up a pan. You’re ready for some prime time cooking with Prime Time Emeril. |
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Robin Miller: Quick and Delicious $9.86 For evenings when the clock strikes five and all we want is a quick and easy meal, Food Network host Robin Miller instructs viewers in the fine art of the no hassle meal. It doesn’t take long for yesterday’s Grilled Tuna Stake with Black Sesame Seeds to become today’s Tuna Ni�oise Salad with Parmesan, and in this release featuring four-episodes with of recipes Miller shows viewers how to do precisely that and much, much, more. ~ Jason Buchanan, Rovi. |
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Robin to the Rescue: Quick & Simple Recipes for Delicious Home Cooking $12 Bestselling cookbook author and Food Network star Miller shows how to get home-cooked meals on the table every night, no matter the schedule. This work contains recipes organized by course/main ingredient and instructions on how to turn any meal into a Quick Fix Meal Kit. |
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Scott Cole: Get Fit America For Kids $9.96 Welcome to a fun new world of health and fitness with the original NAPPA Award-Winning (Best Fitness DVD for kids age 8-12) “Get Fit America for Kids Workout” DVD! Scott Cole’s Get Fit America for Kids challenges young minds and bodies with inspiring dialogue, non-violent martial arts like Tai Chi, gentle flowing Qigong, Yoga balance moves, Nature-related games, partnered trust-building exercises, inclusive group interaction, stress-reducing quiet time, and an adaptable array of physical activity including cardio, conditioning, and flexibility exercises – all in an active, non-competitive life-enhancing program! Words from Scott: “It is no secret that diabetes, depression, obesity, and eating disorders are on the rise among America’s youth, creating often tragic irreversible health problems in children. Let’s change that! From healthy food to creative fitness, the goal of my Get Fit America for Kids program is to increase wellness literacy at all levels-inspiring America’s youth to be conscious, clear-thinking, curious, active, playful, drug-free, confident, healthy people with the tools to make a lifetime of healthy choices. Thank you for choosing Get Fit America for Kids!” A children’s fitness expert for over 25 years, Scott Cole is a former National Aerobic Champion, star of Abs of Steel, creator of the top-selling Discover Tai Chi DVD series, and a true pioneer of mind/body fitness programming. A lecturer in over 30 countries, Scott has been featured on The View (for Get Fit America for Kids), LIVE with Regis and Kelly, CNN Headline News, The Doctors, E!, HGTV, The Food Network, and in over 500 publications worldwide. |
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Scott Cole: Yoga Tai Chi $9.96 Experience the ultimate blending of martial and healing arts: Yoga and Tai Chi with Scott Cole. Enter the Hall of Harmony with breath-filled magnificence as you embark upon a miraculous mind/body/spirit journey. Feel the Yin/Yang balance of flowing Chi Kung exercises, grounding Tai Chi postures, and centering prana-filled Yoga poses, along with movement therapy, innovative stretching and seamless transitions that make Yoga Tai Chi so marvelously unique and powerful at all levels. Yoga Tai Chi with Scott Cole is a complete workout experience, concluding with Scott’s famous White Light Guided Imagery Savasana Meditation. In addition to the main workout, advanced bonus sections include: 1. Chiseling Yoga Abs and Core (with Rich Roe); 2. Yoga Warrior/Tai Chi Snake Creeps Down “Vinyasa” (with Debbie Zan); 3.Tai Chi Martial Da Lu (with Kaleo Indigo). “Yoga Tai Chi” is great for all levels of exercisers. America’s Premier Wellness Expert, Scott Cole is a pioneer of mind/body exercise. From starring in Abs of Steel to creating the gorgeous Millennium Stretch, the dance-happy Disco Dojo, and the top-selling Discover Tai Chi DVD series, Scott has also entertained LIVE audiences in over 30 countries, and in Wellness Weekend Retreats. A contributor to over 500 publications, Scott has been featured on LIVE with Regis and Kelly, CNN Headline News, The Doctors, The View, The Early Show, The Food Network, HGTV, E!, and more. “This program will teach you how to sink into your core and leg base, surrender to gravity, lose the outward struggle, and flow beautifully into a stronger, more flexible, less-stressed, happier person.” – Scott Cole. Advanced bonus sections. |
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Simple Italian Food: Recipes from My Two Villages $35 The Barnes & Noble ReviewMario Batali is a chef who truly loves food, as the many fans of his Food Network shows, ‘Molto Mario’ and ‘Mediterranean Mario,’ well know. So do those diners lucky enough to have sampled his cuisine firsthand, at his beloved New York City restaurant Pó and his hot new Babbo. His rustic, simple, yet innovative food is drawn from two major sources — his two villages. One is Borgo Capanne, the tiny hillside village in Northern Italy where Mario lived and cooked for several years; the other is New York City’s Greenwich Village. In Borgo Capanne, Mario learned the secrets of Italian home cooks and professional chefs, cooking their traditional dishes and understanding the simple combinations of excellent ingredients and clear flavors that characterizes true Italian cuisine. In Greenwich Village, he fell in love with the incomparable specialty produce from the city’s farmers’ markets and the artisanal products, from cheeses and free-range chickens to cured meats, made by nearby culinary craftspeople. These two influences have combined in Mario’s cuisine to yield uniquely innovative yet authentic dishes that are surprisingly accessible to the home cook, as he proves in his long-awaited new cookbook, Mario Batali Simple Italian Food. Imagine sitting down to a delicate but hearty dish of Baked Lasagne with Asparagus and Pesto, or Balsamic Glazed Chicken with Grilled Radicchio. Or how about Black Olive Polenta with Shiitakes, Garlic, and Rosemary, or Rigatoni with Sheep’s Milk Cheese, Black Pepper, and Arugula? This is the kind of food that lovers of Italian cuisinecouldhappily eat every night of the week, and they’ll find plenty of dishes in Mario Batali Simple Italian Food that are perfectly suited to time-crunched weeknight dinners. Which is not to say that there aren’t a few perfect special-occasion dishes included — from Sautéed |
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Simply Done, Well Done $19.95 The first cookbook from Food Network star Aaron McCargoSimply Done, Well Done is the new cookbook from one of the television’s fastest-rising stars. Aaron McCargo won the fourth season of The Next Food Network Star in 2008 and is quickly becoming a household name. Now starring in his own Food Network show, Big Daddy’s House, McCargo shares his passion for big, bold flavors and fun family cooking.Simple, flavorful, and down to earth, these mouthwatering recipes are sure to satisfy every member of the family. Leaving out the fussy cooking techniques and hard-to-find ingredients, McCargo shows you how to create bold flavors and satisfying dishes like Spicy Beef Quesadillas, Jerk Chicken with Smoked Gouda Sandwiches, or Salisbury Steak Bundles. And if, somehow, friends and family have room left for dessert, they’ll love his Candybar Cookies and Tiramisu Cupcakes. • Includes 120 recipes covering soups, salads, appetizers, side dishes, main courses, sandwiches, sauces, and desserts• Features enticing full-color photographs throughout When it’s time to cook for the family, Simply Done, Well Done will make sure that “delicious” is definitely on the menu. |
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Simply Done, Well Done $8.45 The first cookbook from Food Network star Aaron McCargoSimply Done, Well Done is the new cookbook from one of the television’s fastest-rising stars. Aaron McCargo won the fourth season of The Next Food Network Star in 2008 and is quickly becoming a household name. Now starring in his own Food Network show, Big Daddy’s House, McCargo shares his passion for big, bold flavors and fun family cooking.Simple, flavorful, and down to earth, these mouthwatering recipes are sure to satisfy every member of the family. Leaving out the fussy cooking techniques and hard-to-find ingredients, McCargo shows you how to create bold flavors and satisfying dishes like Spicy Beef Quesadillas, Jerk Chicken with Smoked Gouda Sandwiches, or Salisbury Steak Bundles. And if, somehow, friends and family have room left for dessert, they’ll love his Candybar Cookies and Tiramisu Cupcakes. • Includes 120 recipes covering soups, salads, appetizers, side dishes, main courses, sandwiches, sauces, and desserts• Features enticing full-color photographs throughout When it’s time to cook for the family, Simply Done, Well Done will make sure that “delicious” is definitely on the menu. |
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Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties $0.15 Whether he’s setting the scene at his acclaimed restaurant Table 8 in Los Angeles, entertaining the audience on Food Network’s Iron Chef America, or designing the menus for Hollywood hot-spots RokBar and L’Scorpion, chef Govind Armstrong knows how to create spectacular menus for occasions of all sizes. As Govind says, small plates encourage people to be more adventurous, to share food, and to enjoy the mélange of flavors and textures. In his first cookbook, Small Bites, Big Nights, he shows you how to put together a menu of small, sophisticated, sexy dishes and pair them with the perfect cocktail. The result? Guests get to enjoy a feast of flavors, and as the host, you’ll be able to relax and have fun, instead of spending the whole night in the kitchen.Wow a crowd with hors d’oeuvres like Arugula, Dates, and Parmesan (a salad that’s finger food; Rare Tuna Crostini with White Bean Puree and Tapenade; or Seared Kobe Beef on Mini Yorkshire Pudding. To drink: Black Martinis. Barbecue sizzling treats like Grilled Endive with Serrano Ham; New Zealand Scampi with Heirloom Tomatoes and Summer Truffle Vinaigrette; or Grilled Chicken Thighs with Wood-Roasted Gazpacho and Avocado Salsa.Make dinner for 8 unforgettable with Tender Bean Salad and Prosciutto; a deceptively simple Foie Gras–Stuffed Quail; and luscious Panna Cotta with Raspberry Coulis.Warm up a cool night with bite-size comfort foods: Mini Onion Soup; Braised Chicken Oysters Piccata; and Carrot Cake with Cream Cheese Mousse. |
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So What Can I Eat!: How to Make Sense of the New Dietary Guidelines for Americans and Make Them Your Own $14.95 “So What Can I Eat? personalizes the latest dietary recommendations and really makes them work for you. Positive, attainable, and gimmick-free, it is like having Elisa as your very own dietitian!”—Ellie Krieger, M.S., R.D., host of the Food Network’s Healthy Appetite and author of Small Changes, Big ResultsGo ahead, eat some chocolate. Have some butter. Enjoy a glass of wine with dinner. As a matter of fact, there really isn’t anything you can’t eat, according to the new Dietary Guidelines for Americans. So What Can I Eat?! helps you make sense of the new guidelines and provides an easy-to-follow seven-step plan for balancing good nutrition with some of your favorite indulgences. It includes:Two weeks’ worth of easy-to-prepare mealsMouthwatering recipes that can fit easily into your personal eating planShopping tips to help you navigate through grocery aisles and interpret food labelsPractical ideas for what to order when you’re eating out or grabbing takeoutWhether your goal is to lose weight, have more energy, or provide healthful meals for your family, So What Can I Eat?! is your gateway to a healthier lifestyle.”If you, like most Americans, are confused about what to eat, this is a must-have book for you. Elisa shows you in a simple, practical way how to make better food choices without having to spend lots of extra time and effort, and without giving up the foods you love. This is a book that really makes sense.”—James O. Hill, Ph.D., director of the Center for Human Nutrition at the University of Colorado, and coauthor of The Step Diet |
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Special Broadcasting Service Shows $29.92 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: South Park, Inspector Rex, Pizza, Top Gear Australia, Pbs Newshour, Wilfred, Nerds Fc, First Australians, Kick, John Safran Vs God, East West 101, Sbs World News, Rockwiz, Dateline, Newstopia, Ran Remote Area Nurse, Swift and Shift Couriers, Life Support, List of East West 101 Episodes, Food Safari, the World Game, Salam Cafe, John Safran’s Music Jamboree, the Movie Show, Who Do You Think You Are?, Vasili’s Garden, the Circuit, Bogan Pride, Going Home, Bobtales, Marx and Venus, Insight, Speaking in Tongues, John Callahan’s Quads!, Stockinger, Dadi, the Squiz, Global Village, Toyota World Sport, a Fork in the Road, House Gang, Twentyfourseven, Dave in the Life, the Girl From Steel City, Living Black, My Family Feast, World Watch, Sbs Monday Comedy Slot, Adbc, Eat Carpet, on the Ball, Food Lovers’ Guide to Australia, Costa’s Garden Odyssey, Stories From the Golf, Ti Taxi, Inside Australia, Parent Rescue, in Siberia Tonight, Fashionista, Wasp Man, Storyline Australia. Excerpt: South Park is an American animated sitcom created by Trey Parker and Matt Stone for the Comedy Central television network. Intended for mature audiences, the show has become infamous for its crude, surreal, satirical, and dark humor that lampoons a wide range of topics. The ongoing narrative revolves around four childrenStan Marsh, Kyle Broflovski, Eric Cartman, and Kenny McCormickand their bizarre adventures in and around the fictional and titular Colorado town. Parker and Stone developed the show from two animated shorts they created in 1992 and 1995. The latter became one of the first Internet viral videos, which ultimately led to its production as a series. South Park debuted on August 13, 1997 with great success, consistently earning the highest ratings of any basic c… More: |
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SuperFoods HealthStyle: A Year of Rejuvenation $10.99 HealthStyle is the twenty-first-century program for promoting vigor, preventing disease, and extending your life spanIf up until now you have relied on luck, genetics, and a few healthful practices to achieve this goal, SuperFoods HealthStyle will be your authoritative, engaging introduction to a new, better life. Like SuperFoods Rx, the authors’ bestselling book, HealthStyle takes the most recent, cutting-edge research on what lifestyle practices have actually been proven to achieve disease prevention and improve daily functioning — both physically and mentally — and translates this information into simple recommendations that you can use to improve your physical and mental health now and in the future.Evidence abounds that total health is achieved via a network of efforts. You might guess that diet and exercise are important. Did you know that other factors like sleep and stress management can have just as much impact on your daily health and functioning? In HealthStyle Dr. Steven Pratt, dubbed “the Food Dude” by Oprah Winfrey, has expanded on his original thirteen SuperFoods and broadened his focus to include all aspects of health promotion. He covers such topics as:How ordinary spices like black pepper and cinnamon can make surprising contributions to health promotionWhat the latest compelling research shows about how poor sleep habits could be sabotaging your efforts at weight control, reducing your cognitive abilities, and impairing your overall healthHow achieving “personal peace” can prolong life and improve brain functionWhy dark chocolate, honey, and kiwi have joined the ranks of SuperFoodsHow the simplest imaginable exercise program can be the most effectiveWhy paying attention to one simple aspect of eating could be the answer to weight controlHealthStyle is about extending the |
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SuperFoods HealthStyle: Proven Strategies for Lifelong Health $0.99 HealthStyle is the twenty-first-century program for promoting vigor, preventing disease, and extending your life span If up until now you have relied on luck, genetics, and a few healthful practices to achieve this goal, SuperFoods HealthStyle will be your authoritative, engaging introduction to a new, better life. Like SuperFoods Rx, the authors’ bestselling book, HealthStyle takes the most recent, cutting-edge research on what lifestyle practices have actually been proven to achieve disease prevention and improve daily functioning — both physically and mentally — and translates this information into simple recommendations that you can use to improve your physical and mental health now and in the future. Evidence abounds that total health is achieved via a network of efforts. You might guess that diet and exercise are important. Did you know that other factors like sleep and stress management can have just as much impact on your daily health and functioning? In HealthStyle Dr. Steven Pratt, dubbed “the Food Dude” by Oprah Winfrey, has expanded on his original thirteen SuperFoods and broadened his focus to include all aspects of health promotion. He covers such topics as: How ordinary spices like black pepper and cinnamon can make surprising contributions to health promotion What the latest compelling research shows about how poor sleep habits could be sabotaging your efforts at weight control, reducing your cognitive abilities, and impairing your overall health How achieving “personal peace” can prolong life and improve brain function Why dark chocolate, honey, andkiwi have joined the ranks of SuperFoods How the simplest imaginable exercise program can be the most effective Why paying attention to one simple aspect of eating could be the answer to weight control HealthStyle is about extending the true |
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Terra Madre: Forging a New Global Network of Sustainable Food Communities $2.73 More than twenty years ago, when Italian Carlo Petrini learned that McDonald’s wanted to erect its golden arches next to the Spanish Steps in Rome, he developed an impassioned response: he helped found the Slow Food movement. Since then, Slow Food has become a worldwide phenomenon, inspiring the likes of Alice Waters and Michael Pollan. Now, it’s time to take the work of changing the way people grow, distribute, and consume food to a new level.On a global scale, as Petrini tells us in Terra Madre, we aren’t eating food. Food is eating us.Large-scale industrial agriculture has run rampant and penetrated every corner of the world. The price of food is fixed by the rules of the market, which have neither concern for quality nor respect for producers. People have been forced into standardized, unnatural diets, and aggressive, chemical-based agriculture is ravaging ecosystems from the Great Plains to the Kalahari. Food has been stripped of its meaning, reduced to a mere commodity, and its mass production is contributing to injustice all over the world.In Terra Madre, Petrini shows us a solution in the thousands of newly formed local alliances between food producers and food consumers. And he proposes expanding these alliances-connecting regional food communities around the world to promote good, clean, and fair food.The end goal is a world in which communities are entitled to food sovereignty-allowed to choose not only what they want to grow and eat, but also how they produce and distribute it. |
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The Bible Cure for Arthritis $6.99 Now you can feel better than you’ve felt in years! Now you can actually overcome arthritis! Are you an arthritis sufferer? In this concise, easy-to-read booklet you’ll discover valuable, usable information that can help you get rid of arthritis pain! Learn biblical secrets on health and the latest medical research on how to break free from the grip of arthritis. This book contains findings that your doctor may never have told you! The hidden link between rheumatoid arthritis and food allergies Dynamic steps that prevent or reduce osteoarthritis of the joints The amazing connection between water intake and the prevention of osteoarthritis Amazing anti-inflammatory foods You want to be healthy. God wants you to be healthy. Now at last here’s a source of information that will help you get healthy-body, mind and spirit. About the author:Dr. Don Colbert is a board-certified family practice medical doctor who specializes in nutritional medicine, treating over 17,000 patients. Since 1984, Dr. Colbert has helped thousands of patients regain good health and live pain free after years of suffering. A graduate of Oral Roberts School of Medicine, he has received extensive training in nutritional medicine. As a result, he has founded and developed his own nutritional supplement line, Divine Health Nutritional Products. Dr. Colbert also co-hosts Golden Eagle Network’s "Your Health Matters" with his wife, Mary. They frequently lead health seminars at home and abroad, the address health and nutrition issues as guests on national talk shows and news broadcasts. Don and Mary make their home in Central Florida. |
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The Bible Cure for Irritable Bowel Syndrome $6.99 Invite bowel regularity into your life! You don’t have to suffer the bloating or discomfort of irritable bowel syndome any longer! This easy-to-read booklet will put you on the road to better health as you discover pertinent information about your digestive process and more. Learn how to sidestep gastrointestinal disturbances and implement ideas that your doctor may never have told you! In this concise little book, learn: Food triggers that affect the GI tract How stress plays a role in irritable bowel syndrome Why skipping meals and eating junk food invite trouble How adding fiber adds regularity to life You want to be healthy. God wants you to be healthy. Now at last, here’s a source of information that will help you get healthy—body, mind and spirit. About the Author:Dr. Don Colbert is a board-certified family practice medical doctor who specializes in nutritional medicine, treating over 17,000 patients. Since 1984, Dr. Colbert has helped thousands of patients regain good health and live pain free after years of suffering. A graduate of Oral Roberts School of Medicine, he has received extensive training in nutritional medicine. As a result, he has founded and developed his own nutritional supplement line, Divine Health Nutritional Products. Dr. Colbert also co-hosts Golden Eagle Network’s "Your Health Matters" with his wife, Mary. They frequently lead health seminars at home and abroad, the address health and nutrition issues as guests on national talk shows and news broadcasts. Don and Mary make their home in Central Florida. |
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The Body Restoration Plan $12.99 Toxic chemicals damage the metabolic and appetite-regulating mechanisms of the body’s natural Slimming System, a vast network of important body functions that maintain and control proper weight. In this groundbreaking book, Dr. Paula Baillie-Hamilton shows how to identify, avoid, and manage the negative effects of what she calls Chemical Calories with: * detailed food guides enumerating the levels of Chemical Calories in common foods;* helpful tips on how to rid the home of dangerous toxins;* detoxifying menu plans and recipes; and* natural supplement programs to restore and energize the body’s Slimming System. |
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The Body Restoration Plan: Eliminate Chemical Calories and Restore Your Body’s Natural Slimming System $14.95 Toxic chemicals damage the metabolic and appetite-regulating mechanisms of the body’s natural Slimming System, a vast network of important body functions that maintain and control proper weight. In this groundbreaking book, Dr. Paula Baillie-Hamilton shows how to identify, avoid, and manage the negative effects of what she calls Chemical Calories with: • detailed food guides enumerating the levels of Chemical Calories in common foods; • helpful tips on how to rid the home of dangerous toxins; • detoxifying menu plans and recipes; and • natural supplement programs to restore and energize the body’s Slimming System. |
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The Flexitarian Diet: The Mostly Vegetarian Way to Lose Weight, Be Healthier, Prevent Disease, and Add Years to Your Life $24.95 Lose weight, increase energy, and boost your immunity—without giving up meat!”With her flexible mix-and-match plans, Dawn Jackson Blatner gives us a smart new approach to cooking and eating.”—Joy Bauer, M.S., RD, CDN, “Today” show dietitian and bestselling author of Joy Bauer’s Food Cures”The Flexitarian Diet is a fresh approach to eating that’s balanced, smart, and completely do-able.”—Ellie Krieger, host of Food Network’s “Healthy Appetite” and author of The Food You Crave”Offers a comprehensive, simple-to-follow approach to flexitarian eating—the most modern, adaptable, delicious way to eat out there.”—Frances Largeman-Roth, RD, senior food and nutrition editor of Health magazine”It’s about time someone told consumers interested in taking control of their weight and health how to get the benefits of a vegetarian lifestyle without having to cut meat completely out of their life.”—Byrd Schas, senior health producer, New Media, Lifetime Entertainment ServicesIntroducing the flexible way to eat healthy, slim down, and feel great! “Flexitarianism” is the hot new term for healthy dieting that minimizes meat without excluding it altogether. This ingenious plan from a high-profile nutritionist shows you how to use “flexfoods” to get the necessary protein and nutrients—with just a little meat for those who crave it. As the name implies, it’s all about flexibility, giving you a range of options: flexible meal plans, meat-substitute recipes, and weight loss tips. Plus: it’s a great way to introduce the benefits of vegetarianism into your family’s lifestyle.Enjoy these Five Flex Food Groups:Flex Food Group One: Meat Alternatives (Beans, peas, lentils, nuts, and seeds; Vegetarian versions of meats; Tofu; Eggs)Flex Food Group Two: Vegetables and FruitsFlex Food Group Three: Grains (Barley, corn, millet, oat, quinoa, rice, wheat, |
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The Flexitarian Diet: The Mostly Vegetarian Way to Lose Weight, Be Healthier, Prevent Disease, and Add Years to Your Life $7 Lose weight, increase energy, and boost your immunity—without giving up meat!”With her flexible mix-and-match plans, Dawn Jackson Blatner gives us a smart new approach to cooking and eating.”—Joy Bauer, M.S., RD, CDN, “Today” show dietitian and bestselling author of Joy Bauer’s Food Cures”The Flexitarian Diet is a fresh approach to eating that’s balanced, smart, and completely do-able.”—Ellie Krieger, host of Food Network’s “Healthy Appetite” and author of The Food You Crave”Offers a comprehensive, simple-to-follow approach to flexitarian eating—the most modern, adaptable, delicious way to eat out there.”—Frances Largeman-Roth, RD, senior food and nutrition editor of Health magazine”It’s about time someone told consumers interested in taking control of their weight and health how to get the benefits of a vegetarian lifestyle without having to cut meat completely out of their life.”—Byrd Schas, senior health producer, New Media, Lifetime Entertainment ServicesIntroducing the flexible way to eat healthy, slim down, and feel great! “Flexitarianism” is the hot new term for healthy dieting that minimizes meat without excluding it altogether. This ingenious plan from a high-profile nutritionist shows you how to use “flexfoods” to get the necessary protein and nutrients—with just a little meat for those who crave it. As the name implies, it’s all about flexibility, giving you a range of options: flexible meal plans, meat-substitute recipes, and weight loss tips. Plus: it’s a great way to introduce the benefits of vegetarianism into your family’s lifestyle.Enjoy these Five Flex Food Groups:Flex Food Group One: Meat Alternatives (Beans, peas, lentils, nuts, and seeds; Vegetarian versions of meats; Tofu; Eggs)Flex Food Group Two: Vegetables and FruitsFlex Food Group Three: Grains (Barley, corn, millet, oat, quinoa, rice, wheat, |
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The Food Axis: Cooking, Eating, and the Architecture of American Houses $50 Blending architectural and social history with the necessity—and the passion—for food, this engaging new book attempts to understand the development of the American house by viewing it through one very specific lens: the food axis. Taking in far more than the kitchen, author Elizabeth Collins Cromley explores all areas of food management within the home—preparation, cooking, consumption, and disposal. Her food axis implies a network of related spaces above and below ground, both attached to the house and separate from it. Studying the use and interaction of these spaces, and the ways in which their components change (often radically) over time, the author shows how these elements have helped shape the multiple forms of residential architecture in the United States, from the first settlement period to the present.Beginning with the earliest—and relatively simple—houses, Cromley traces changes in food spaces through the years, noting a steady escalation in the number of food-related rooms. Along the way, she considers multiple circumstances that shed light on this evolution, including the role of gender in determining food-space design, the relation of food spaces to nature, and the telling ways in which people and food circulate through kitchens and dining rooms. Because Cromley is interested not only in how designed spaces look but how they are used, she cites a wealth of primary sources—autobiographies, travel journals, household diaries, letters, inventories—in her exploration of the habits surrounding all aspects of food in the home.In addition to designers, preservationists, and architectural historians, this book will interest curious cooks as well as home-dwellers who want to better understand the spaces they inhabit. |
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The Water Footprint Assessment Manual $41.74 People use lots of water for drinking, cooking and washing, but significantly more for producing things such as food, paper and cotton clothes. The water footprint is an indicator of water use that looks at both direct and indirect water use of a consumer or producer. Indirect use refers to the ‘virtual water’ embedded in tradable goods and commodities, such as cereals, sugar or cotton. The water footprint of an individual, community or business is defined as the total volume of freshwater that is used to produce the goods and services consumed by the individual or community or produced by the business. This book offers a complete and up-to-date overview of the global standard on water footprint assessment as developed by the Water Footprint Network. More specifically it: provides a comprehensive set of methods for water footprint assessment shows how water footprints can be calculated for individual processes and products, as well as for consumers, nations and businesses contains detailed worked examples of how to calculate green, blue and grey water footprints describes how to assess the sustainability of the aggregated water footprint within a river basin or the water footprint of a specific product includes an extensive library of possible measures that can contribute to water footprint reduction. |
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Turfgrass Diseases: Fairy Ring $10.18 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Excerpt: A fairy ring, also known as fairy circle, elf circle, elf ring or pixie ring, is a naturally occurring ring or arc of mushrooms. The rings may grow to over 10 metres (33 ft) in diameter, and they become stable over time as the fungus grows and seeks food underground. They are found mainly in forested areas, but also appear in grasslands or rangelands. Fairy rings are detectable by sporocarps in rings or arcs, as well as by a necrotic zone (dead grass), or a ring of dark green grass. If these manifestations are visible a fairy fungus mycelium is likely present in the ring or arc underneath. Fairy rings also occupy a prominent place in European folklore as the location of gateways into elfin kingdoms, or places where elves gather and dance. According to the folklore, a fairy ring appears when a fairy, pixie, or elf appears. It will disappear without trace in less than five days, but if an observer waits for the elf to return to the ring, he may be able to capture it. There are two theories regarding the process involved in creating fairy rings. One states that the fairy ring is begun by a spore from the sporocarpus. The underground presence of the fungus can also cause withering or varying colour or growth of the grass above. Mushrooms, the fruiting bodies of fungi that poke their heads up out of the soil after rainstorms, tell only part of the fungi’s story. Hidden in the soil is a huge network of threadlike mycelia. Mushrooms are not individual organisms. Rather, they are just one part of the mycelia lurking beneath the ground. The second theory, which is presented in the investigations of Japanese scientists on the Tricholoma matsutake species, shows that fairy rings could be established by connecting neighbouring oval genets of these mushro… More: |
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Tyler Florence Family Meal: Bringing People Together Never Tasted Better $35 The star of the popular Food Network series Tyler’s Ultimate, Tyler Florence is famous for championing simplicity, freshness, and culinary honesty in cooking. Now, after more than a decade spent tracking down some of the world’s most flavorful recipes (and debunking a generation of novice chefs’ culinary fears), Tyler brings it all back home to celebrate the pleasures of cooking with wholesome, local ingredients.His easy yet toothsome recipes exemplify the message that restaurant chefs from coast to coast have embraced: Local foods, cooked in season and prepared simply but with care and thought, are the best meals you can eat anywhere.In Tyler Florence Family Meals Tyler recounts the journey that brought him from the home cooking he grew up loving to the “haute-homey” restaurant cuisine that first won him culinary acclaim, to the pleasures of the world’s great cuisine as showcased on his Food Network shows, and ultimately back to his roots as he prepares to open a restaurant while raising a family of young children. He speaks with his signature casual charm about how they can improve their cooking and eating habits to bring about real changes in their health and in their attitude toward food.Better than any other chef at work today, Tyler knows what people want to eat and how to help them achieve spectacular results without stress or strife. With this all-new collection of bold and exciting recipes, any cook can rid herself of her culinary fears and discover why, when it comes to fine dining, there is no place like home.  |
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Tyler Florence Family Meal: Bringing People Together Never Tasted Better $27.99 The star of the popular Food Network series Tyler’s Ultimate, Tyler Florence is famous for championing simplicity, freshness, and culinary honesty in cooking. Now, after more than a decade spent tracking down some of the world’s most flavorful recipes (and debunking a generation of novice chefs’ culinary fears), Tyler brings it all back home to celebrate the pleasures of cooking with wholesome, local ingredients.His easy yet toothsome recipes exemplify the message that restaurant chefs from coast to coast have embraced: Local foods, cooked in season and prepared simply but with care and thought, are the best meals you can eat anywhere.In Tyler Florence Family Meals Tyler recounts the journey that brought him from the home cooking he grew up loving to the “haute-homey” restaurant cuisine that first won him culinary acclaim, to the pleasures of the world’s great cuisine as showcased on his Food Network shows, and ultimately back to his roots as he prepares to open a restaurant while raising a family of young children. He speaks with his signature casual charm about how they can improve their cooking and eating habits to bring about real changes in their health and in their attitude toward food.Better than any other chef at work today, Tyler knows what people want to eat and how to help them achieve spectacular results without stress or strife. With this all-new collection of bold and exciting recipes, any cook can rid herself of her culinary fears and discover why, when it comes to fine dining, there is no place like home.  |
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When My World Was Very Small: A Memoir of Family, Food, Cancer and My Couch $13.99 In the whirlwind of life with three young sons, an active member in her tight-knit community, Ruth Rakoff felt in supreme control of her wide world. But when a routine mammogram revealed a tumor, that world rapidly shrunk down to the size of one breast.             And so begins the journey of biopsy, surgery, chemotherapy, all accompanied by tidal waves of anxiety and grief: how to tell the children? Should she consider having a healthy breast removed, in case the cancer returns? Will food ever taste good again? Amid all the worry and change, there is also overwhelming gratitude for a stalwart network of family and friends who strive to help and support, to comfort and delight — even as everyone longs for the old normal of daily life. Through stories, confessions and anecdotes, Ruth Rakoff shows just what is at stake when cancer shows up at the party uninvited. There is no sugarcoating of either the physical or emotional pain of dealing with the disease or the effects of the poisons used to combat it. But for Rakoff, a life without laughter is not worth living. Brazen and irreverent, Ruth tells us that socks, no matter how luxurious, are not a cancer present. That no number of crystal-waving shamans can beat the healing power of good food, good friends and a raucous night on the town. And that just because you have cancer, you don’t have to be a better person.Far more than just a recounting of disease and recovery, When My World Was Very Small is an intimate, colorful, one-of-a-kind memoir that celebrates life, love and family. |