From the diabetes experts at Mayo Clinic comes a new 3rd edition of this practical, comprehensive guide to understanding and managing your diabetes.Whether you or a loved one are living with type 1 or type 2 diabetes, Mayo Clinic The Essential Diabetes Book is a practical manual for learning the ins and outs of the disease - why it develops, how it affects your body, how it's treated, and what you can do to live well in spite of it. Each chapter delves into specific topics like how to monitor your blood sugar, how to incorporate healthy eating and exercise to lose weight, how to stay active and maintain a healthy weight, and how to get the most from your medications and treatment program. The newly revised third edition also outlines the most up-to-date information on new medications, advances in insulin delivery, and the latest diabetes technology being used by medical experts.
Publisher: n/a
|
9781893005792
|
Paperback
Home
By Voltaggio, Bryan
Top Chef Masters finalist Bryan Voltaggio's tribute to the American comfort food he enjoyed growing up, elevated with sophisticated and irresistible new recipes. Bryan Voltaggio brings an authentic love for seasonal, farm-to-table cooking and a playful and distinctive approach to classic dishes in his first solo cookbook. Many of the recipes celebrate his Middle-Atlantic roots in inventive ways, like Crab Waffle Benedict, Chicken Pot Pie Fritters, Sweet Potato and Chickpea Fries, and Spring Onion and Rhubarb Salad.
Little, Brown and Company
|
9780316323888
|
Hardcover
Just Feed Me
By Decker, Jessie James
Country music sensation, lifestyle guru, and New York Times bestselling author Jessie James Decker gives fans her favorite recipes in this charming and beautifully designed full-color cookbook.In her New York Times bestselling book Just Jessie, Jessie James Decker invited fans into her life, sharing personal moments, honest recollections, and a window into life with her husband Eric Decker and their children. Along the way she also shared some of her favorite recipes from home, showcasing the mouthwatering food that has nourished and delighted her family, leaving readers hungry for more of her home-cooking secrets. In this, her first cookbook, Jessie goes even further, opening her kitchen cabinets and inviting fans to sit for a spell and enjoy a great meal at the Decker dinner table.
Dey Street Books
|
9780062948205
|
Paperback
Saladish
By Rosen, Ilene
A "saladish" recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures - toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors - rich, sharp, sweet, and salty. Toss all together and voil: an irresistible symphony that's at once healthy and utterly delicious. Cooking the saladish way has been Ilene Rosen's genius since she unveiled the first kale salad at New York's City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes) . Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.
Artisan
|
9781579656959
|
Hardcover
East
By Sodha, Meera
Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food.Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors. Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu.
Flatiron Books
|
9781250750730
|
Hardcover
America--Farm to Table
By Batali, Mario
Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes.AMERICA -- FARM TO TABLE Simple, Delicious Recipes Celebrating Local FarmersMario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb.
Grand Central Life & Style; Gift edition
|
9781455584680
|
Hardcover
Pressure cooking.
By Hirschfeld, Tom
Pressure cookers have been around for generations, but are now making a big comeback. Not to be confused with a pressure canner, the modern pressure cooker can be an automated all-in-one device or a stovetop cooker. Regardless of the technological advances, people can still be intimidated by the pressurized contents and the possibility of having hot food explode out of the cooker. Idiot's Guides: Pressure Cooking gives you the tools you need to get the most from your pressure cooker - all while feeling safe. This book covers:* A comparison of pressure cooker types. * Detailed instructions and full-color photography on how to use stovetop and electric pressure cookers. * 120 pressure-cooker recipes, including family favorites, fast and easy international classics, one-pot meals, and paleo dishes. * Easy-to-scan details for each recipe, including pressure level, temperature, prep and cook times, ingredients, and nutrition. * Tools and techniques for converting favorite recipes to pressure-cooker recipes. * Charts for cooking common foods, and the times to add for frozen ingredients.
Alpha Books
|
9781615648887
|
Print book : English
The Good Book of Southern Baking
By Fields, Kelly
100 beloved recipes proving that Southern baking is American baking - from the James Beard Award-winning chef and owner of the New Orleans bakery Willa Jean. "Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master." - Vivian Howard, author of Deep Run Roots: Stories and Recipes from My Corner of the South NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review * Bon Appétit * The Atlanta Journal-Constitution * Garden & GunCelebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. Here, in her first book, Fields brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas. With more than one hundred recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakes - including dozens of variations on beloved standards - this is the new bible for Southern baking.
Lorena Jones Books
|
9781984856227
|
Hardcover
The Kitchen Shortcut Bible
By Weinstein, Bruce
The ultimate collection of recipes to make real food, real fast--with hundreds of ways to cook smarter, not harder. The Kitchen Shortcut Bible is for all of us who love to cook, but never seem to have enough time. Rather than a book of way-too-clever hacks, this is a collection of more than 200 ingenious recipes that supercharge your time in the kitchen without sacrificing high quality or fresh flavor. Bruce Weinstein and Mark Scarbrough come to this, their definitive guide to shortcut cooking, after twenty-nine cookbooks and decades of experience in the kitchen. Not only do they know about putting great meals on the table, they also know that most people's nightly question isn't "what's for dinner," but "what's for dinner in the next half hour?"They've got risotto in minutes, no-fry chicken parm, and melted ice cream pound cake. But these recipes aren't merely "semi-homemade." They've also got slow cooker confits, no-boil stuffed cabbage, and a fine holiday turkey straight out of the freezer, as well as new ways to think about sheet pan suppers, Asian noodle dishes without a wok, and no-churn ice creams. And no MacGuyver-ing either! There are lots of new ways to use the kitchen tools you already own, imparting concrete shortcuts that save time and make something good into something great.When dinner is a problem to be solved, this is your cheat sheet.
Little, Brown and Company
|
9780316509718
|
Hardcover
Let's Party at Mulate's
By Christina, Monique
From their humble beginnings in Breaux Bridge, Louisiana, Mulate's: The Original Cajun Restaurant has welcomed guests from all over the world. Their vibrant atmosphere, live Zydeco music, and classic Cajun cooking are captured in this unique collection of 105 of their signature recipes. Dishes include Mulate's Crabmeat Stuffing, Catfish Jambalaya, Crawfish Bisque, and Lemon Ice Box Pie. Learn the secrets to the success of this multi-generational family-run business as they share easy to follow directions and special sections on hosting crawfish boils, brunch, game day parties -- and more. You'll be ready to host a proper "fais-do-do" just like those who do it best!
Mayo Clinic
By M.d., M. Regina Castro
From the diabetes experts at Mayo Clinic comes a new 3rd edition of this practical, comprehensive guide to understanding and managing your diabetes.Whether you or a loved one are living with type 1 or type 2 diabetes, Mayo Clinic The Essential Diabetes Book is a practical manual for learning the ins and outs of the disease - why it develops, how it affects your body, how it's treated, and what you can do to live well in spite of it. Each chapter delves into specific topics like how to monitor your blood sugar, how to incorporate healthy eating and exercise to lose weight, how to stay active and maintain a healthy weight, and how to get the most from your medications and treatment program. The newly revised third edition also outlines the most up-to-date information on new medications, advances in insulin delivery, and the latest diabetes technology being used by medical experts.
Home
By Voltaggio, Bryan
Top Chef Masters finalist Bryan Voltaggio's tribute to the American comfort food he enjoyed growing up, elevated with sophisticated and irresistible new recipes. Bryan Voltaggio brings an authentic love for seasonal, farm-to-table cooking and a playful and distinctive approach to classic dishes in his first solo cookbook. Many of the recipes celebrate his Middle-Atlantic roots in inventive ways, like Crab Waffle Benedict, Chicken Pot Pie Fritters, Sweet Potato and Chickpea Fries, and Spring Onion and Rhubarb Salad.
Just Feed Me
By Decker, Jessie James
Country music sensation, lifestyle guru, and New York Times bestselling author Jessie James Decker gives fans her favorite recipes in this charming and beautifully designed full-color cookbook.In her New York Times bestselling book Just Jessie, Jessie James Decker invited fans into her life, sharing personal moments, honest recollections, and a window into life with her husband Eric Decker and their children. Along the way she also shared some of her favorite recipes from home, showcasing the mouthwatering food that has nourished and delighted her family, leaving readers hungry for more of her home-cooking secrets. In this, her first cookbook, Jessie goes even further, opening her kitchen cabinets and inviting fans to sit for a spell and enjoy a great meal at the Decker dinner table.
Saladish
By Rosen, Ilene
A "saladish" recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures - toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors - rich, sharp, sweet, and salty. Toss all together and voil: an irresistible symphony that's at once healthy and utterly delicious. Cooking the saladish way has been Ilene Rosen's genius since she unveiled the first kale salad at New York's City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes) . Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.
East
By Sodha, Meera
Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food.Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors. Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu.
America--Farm to Table
By Batali, Mario
Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes.AMERICA -- FARM TO TABLE Simple, Delicious Recipes Celebrating Local FarmersMario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb.
Pressure cooking.
By Hirschfeld, Tom
Pressure cookers have been around for generations, but are now making a big comeback. Not to be confused with a pressure canner, the modern pressure cooker can be an automated all-in-one device or a stovetop cooker. Regardless of the technological advances, people can still be intimidated by the pressurized contents and the possibility of having hot food explode out of the cooker. Idiot's Guides: Pressure Cooking gives you the tools you need to get the most from your pressure cooker - all while feeling safe. This book covers:* A comparison of pressure cooker types. * Detailed instructions and full-color photography on how to use stovetop and electric pressure cookers. * 120 pressure-cooker recipes, including family favorites, fast and easy international classics, one-pot meals, and paleo dishes. * Easy-to-scan details for each recipe, including pressure level, temperature, prep and cook times, ingredients, and nutrition. * Tools and techniques for converting favorite recipes to pressure-cooker recipes. * Charts for cooking common foods, and the times to add for frozen ingredients.
The Good Book of Southern Baking
By Fields, Kelly
100 beloved recipes proving that Southern baking is American baking - from the James Beard Award-winning chef and owner of the New Orleans bakery Willa Jean. "Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master." - Vivian Howard, author of Deep Run Roots: Stories and Recipes from My Corner of the South NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review * Bon Appétit * The Atlanta Journal-Constitution * Garden & GunCelebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. Here, in her first book, Fields brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas. With more than one hundred recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakes - including dozens of variations on beloved standards - this is the new bible for Southern baking.
The Kitchen Shortcut Bible
By Weinstein, Bruce
The ultimate collection of recipes to make real food, real fast--with hundreds of ways to cook smarter, not harder. The Kitchen Shortcut Bible is for all of us who love to cook, but never seem to have enough time. Rather than a book of way-too-clever hacks, this is a collection of more than 200 ingenious recipes that supercharge your time in the kitchen without sacrificing high quality or fresh flavor. Bruce Weinstein and Mark Scarbrough come to this, their definitive guide to shortcut cooking, after twenty-nine cookbooks and decades of experience in the kitchen. Not only do they know about putting great meals on the table, they also know that most people's nightly question isn't "what's for dinner," but "what's for dinner in the next half hour?"They've got risotto in minutes, no-fry chicken parm, and melted ice cream pound cake. But these recipes aren't merely "semi-homemade." They've also got slow cooker confits, no-boil stuffed cabbage, and a fine holiday turkey straight out of the freezer, as well as new ways to think about sheet pan suppers, Asian noodle dishes without a wok, and no-churn ice creams. And no MacGuyver-ing either! There are lots of new ways to use the kitchen tools you already own, imparting concrete shortcuts that save time and make something good into something great.When dinner is a problem to be solved, this is your cheat sheet.
Let's Party at Mulate's
By Christina, Monique
From their humble beginnings in Breaux Bridge, Louisiana, Mulate's: The Original Cajun Restaurant has welcomed guests from all over the world. Their vibrant atmosphere, live Zydeco music, and classic Cajun cooking are captured in this unique collection of 105 of their signature recipes. Dishes include Mulate's Crabmeat Stuffing, Catfish Jambalaya, Crawfish Bisque, and Lemon Ice Box Pie. Learn the secrets to the success of this multi-generational family-run business as they share easy to follow directions and special sections on hosting crawfish boils, brunch, game day parties -- and more. You'll be ready to host a proper "fais-do-do" just like those who do it best!