IT'S 5:30. DO YOU KNOW WHAT'S FOR DINNER? Long commutes and busy schedules leave us all wondering the same thing, but don't worry, because The 5:30 Challenge is the perfect solution to creating healthy and delicious meals in a snap! Forget the fast food and frozen packaged meals - with just five easy-to-find ingredients you can have dinner on the table in thirty minutes or less every night, guaranteed. Based on the popular newspaper column from The Atlanta Journal-Constitution, these tasty recipes are sure to appeal to any appetite, from hearty dinner entrees to satisfying seasonal salads, zesty soups, and chilies to tantalizing stir-fries, plus pizzas, pastas, and more. You won't believe how easy it is to make great meals such as: Lamb Shanks with Tomato and Mint Filet and Portobellos with Blue Cheese Cajun Chicken Pasta Mid-Week Madness Chili Polenta and Meatball Casserole Farfalle with Smoked Salmon and Spinach Fresh Tomato and Ricotta Pizza Trout Amandine Bacon, Tomato, and Avocado Quesadillas Tex-Mex Ribs Whether you're cooking for a hungry family or whipping up something for just one or two, The 5:30 Challenge is the ideal cookbook for creating a terrific meal without spending a lot of time in the kitchen. From kid-friendly to restaurant-style, each simple, streamlined recipe is designed for maximum flavor in minimum time. Each recipe has detailed nutritional information, as well as suggestions for substituting ingredients and using easy cooking shortcuts. In addition, there are recipes for quick and tasty desserts, plus helpful tips on shopping for quality convenience products and keeping the basics on hand for a quick meal anytime. For busy home cooks, The 5:30 Challenge is the answer to eating a great dinner every night and having plenty of time to enjoy it.

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The delightful sisters and owners of Alice's Tea Cup share nearly one hundred recipes from their charming and wildly popular Manhattan restaurants For almost ten years, Alice's Tea Cup has been a destination in New York City for locals and tourists alike who crave a scrumptious afternoon tea without airs or pretension. Haley and Lauren Fox learned at an early age that tea was more than just a beverage-it was an event to be shared and protected-and they divulge their tea-making philosophy and dozens of delectable recipes in this beautiful cookbook. Embodying the mantra "tea turned on its ear," Alice's Tea Cup serves up unique twists to traditional Victorian tea fare, including: Savories-Lapsang Souchong Smoked Chicken Salad and Cucumber Watercress Sandwiches with Lemon Chive ButterBaked goods-Banana Nutella Cake and Mint Black Bottom CupcakesSweet treats-Alice'S'mores and Queen of TartsTea selections-from African Dew to Rooibos BourbonSpecialty drinks-Alice's Tea-jito and Ginger Mar-tea-niAnd of course Alice's world-famous tender, moist scones-including nineteen versions, from pumpkin to peanut butter and jelly to ham and cheese Haley and Lauren also show you how to throw a personalized "Curiouser and Curiouser" tea party with household props and offer lots of other ways to celebrate with tea and festive food. From salads to scones, pancakes to cupcakes, afternoon tea to evening mar-tea-nis, this fabulous cookbook lets you enjoy Alice's mouthwatering recipes without leaving home.

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?A must-have book for anyone who is serious about Italian wines. Lidia Bastianich, host of PBS s Lidia s Italian Table? I have yet to encounter more knowledgeable guides to. Italian wine. Piero Antinori, President, Antinori Wines? Bravo to Ed and Mary! This book shows their love for Italy, the Italian producers, and the great marriage of local foods with local wines. Here is a great book that presents the information without intimidation. Piero Selvaggio, VALENTINO Restaurant Right now, Italy is the most exciting wine country on earth. The quality of Italian wines has never been higher and the range of wines has never been broader. Even better, the types of Italian wines available outside of Italy have never been greater. But with all these new Italian wines and wine zones not to mention all the obscure grape varieties, complicate blends, strange names and restrictive wine laws Italian wines are also about he most challenging of all to master. The time has come for comprehensive, up-to-date guides to Italian wines. Authored by certified wine educators and authors Ed McCarthy and Mary Ewing-Mulligan, Italian Wine For Dummies introduces you to the delectable world of fine Italian wine. It shows you how to: Translate wine labels Identify great wine bargains Develop your own wine tastes Match Italian wines with foods Here s everything you need to know to enjoy the best Tuscans, Sicilians, Abruzzese and other delicious Italian wines. This lighthearted and informative guide explores: The styles of wine made in Italy and the major grape varieties used to make them How the Italian name their wines, the complicated laws governing how names are given and the meanings of common label terminology Italy s important wine regions including a region-by-region survey of the best vineyards and their products A guide to pronouncing Italian wine terms and names and how to order Italian wines in restaurants For Italians, wine (vino) is food (alimentari) and food is love (amor

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At last, great-tasting healthful food - in thirty minutes or less! If you have diabetes, then you're careful about your diet. But living with diabetes doesn't have to mean being limited to bland, tasteless foods, nor should you have to spend excessive amounts of time planning and preparing complicated meals. Now the same authors who brought you the award-winning Joslin Diabetes Gourmet Cookbook bring you The Joslin Diabetes Quick and Easy Cookbook, with more than 200 recipes for dishes that can be prepared in thirty minutes or less. Here are recipes for one to four people for every time of day - from Breakfast Burritos to "Power lunch" dishes to delicious dinner pastas like Mushroom Ravioli with Chunky Tomato Sauce, as well as suggestions for snacks, desserts, and beverages. Nutritional analyses and diabetic exchange information accompany each recipe. You'll also find serving suggestions, advice on what to eat when you're away from home or relying on restaurants, and a section on commonly asked questions about diabetes and nutrition. Once again, Frances T. Giedt and Bonnie S. Polin, both living with diabetes, have created, in conjunction with the Nutritional Services Staff at the world-famous Joslin Diabetes Center, a delicious array of healthful recipes that will satisfy people with diabetes or anyone in search of quick nutritious meals.

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With another failed business behind her, dilettante chef Angie Amalfi is cooking up a new scheme: Pairing up her best friend Connie with a handsome professional football player who just happens to be related to the owner of her favorite Italian restaurant. Soon Connie takes more interest in a suspicious loner than Angie's "dream man" and her despondent friend decides to recreate herself as a restaurant consultant. But when police begin to suspect that Connie and her new love interest are connected with a brutal murder and robbery, Angie and her homicide detective fiance Paavo must try to track down the real killer. And when the trail of clues begins to lead back to Angie's favorite restaurant, it's up to Angie to set things right - or the only recipe on the menu may be one for disaster.

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The coach of one of the world's greatest athletes-Lance Armstrong- outlines his incredible nutritional program, which will help anyone take his or her fitness to the next level of peak performance. Chris Carmichael's Food for Fitness provides the nutritional information any active man or woman needs to achieve his or her health and training goals. Along the way, Carmichael outlines his revolutionary eating program for everyone-from weekend warriors to those just trying to lose a few pounds and be more fit. Most diets focus on treating a problem, pitting nutrient against nutrient in a battle over what can be eaten. Active men and women need to think of food as fuel that enables them to achieve their goals. In this context, all nutrients play integral roles and the emphasis is on consuming the right foods, in the right proportions and at the right times, to yield the energy we need to perform at an optimal level. Chris Carmichael's Food for Fitness includes: step-by-step methods for matching your eating to your activity level; menu plans for home-cooked meals, restaurant dining, and on-the-go snacks; exercise plans that lead to improved fitness; and inspirational accounts from real people who have bettered their lives with this program.

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A culinary classic on the joys of the table-written by the gourmand who so famously stated, "Tell me what you eat, and I will tell you what you are"-in a handsome new edition of M.F.K. Fisher's distinguished translation and with a new introduction by Bill Buford. First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility. From the Hardcover edition.

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The cookbook chronicles of the visionary, charismatic chef Ludo Lefebvre and his cult hitpop-up restaurant, LudoBites, worshiped by critics and foodies alike. Ludo Lefebvre is a culinary prodigy who worked at his first three-star Michelin restaurant at age fourteen. By twenty-five he was running his own kitchen in Los Angeles-winning accolades for serving the most imaginative, forward-thinking food the city had ever seen. In 2007, he traded fine dining-with its endless pomp and bottomless resources-for the freedom to cook outside the box, even if it meant sacrificing his skilled kitchen brigade and drafting an eight-year-old to clean green beans and separate eggs. The result was LudoBites, a "touring" restaurant that, like a rock 'n' roll band, roved the streets of Los Angeles, playing to different sold-out crowds every four months, bringing together old-money customers with a new generation of ambitious eaters who cram in elbow to elbow and cheek to cheek for the chance to sample Lefebvre's inspired, wildly imaginative food. LudoBites is the chronicle of that journey. Each chapter showcases the story and the outrageously inventive food of the seven different LudoBites incarnations, featuring recipes that merge the techniques Lefebvre perfected in his years at the finest French restaurants with the simplicity forced upon him by the limits of a pop-up kitchen. Essays prefacing each chapter give an unprecedented glimpse into the mind of "the chef of the future" (Time), a culinary genius who breaks all the rules, and beautiful, full-color photographs offer behind-the-scenes glimpses of the pain, drama, and triumph inherent in his creative process. As innovative and inviting as the unique chef it captures, LudoBites is a fascinating look at food and a revolutionary new way of cooking.

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Legendary Recipes from Virginia's Queen of Pie Mrs. Rowe, known fondly as "the Pie Lady" by legions of loyal customers, was the quintessential purveyor of all-American comfort food. Today her family carries on this legacy at the original Mrs. Rowe's Restaurant and Bakery in Staunton, Virginia, as well as at the new country buffet. The restaurant's bustling take-out counter sells a staggering 100 handmade pies every day! With the pies being snapped up that quickly, it's no wonder that Mrs. Rowe urged her customers to order dessert first. In Mrs. Rowe's Little Book of Southern Pies, recipes for Southern classics like Key Lime Pie and Pecan Fudge Pie sit alongside restaurant favorites like French Apple Pie and Original Coconut Cream Pie. Additional recipes gathered from family notebooks and recipe boxes include regional gems like Shoofly Pie and Lemon Chess Pie. With berries and custards and fudge-oh my-plus a variety of delectable crusts and toppings, this mouthwatering collection offers a little slice of Southern hospitality that will satisfy every type of sweet tooth-and convince even city slickers to take the time to smell the Fresh Peach Pie. From the Hardcover edition.

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Bold. Unfussy. Irresistible. Real. That's the kind of food that comes out of Tyler Florence's kitchen. With a culinary sensibility refined in some of New York's most high-profile restaurants, and a down-home practicality gained as the cooking guru of Food 911, Tyler cooks food that's fresh, flavorful, and totally doable. In Tyler Florence's Real Kitchen, he'll show you how to cook simple meals that taste amazing, from comfort-food to classics to vibrantly new dishes. Tyler's long-awaited first cookbook stays true to his cooking philosophy-use great, simple ingredients and then let the natural flavors speak for themselves. He offers can't-miss recipes for all the crowd-pleasing dishes that you crave-cold fried chicken, a perfect meatloaf, or drop-dead lasagna. Tyler's bold, uncomplicated style even makes sophisticated food easy, with recipes like Pan-Roasted Sirloin with Arugula, Sweet Peppers, and Olive Salad or Steamed Mussels with Saffron and Tomato. He'll show you how to get a great meal from the grocery bag to the table with the least fuss and the most flavor, or how to throw a barbecue with the best burgers (spiced up with horseradish and Havarti cheese) that your friends have ever had. From weekend brunch (including Soft Scrambled Eggs with Salmon and Avocado and an assortment of dim sum) to quick weeknight dinners for two (like Hong Kong Crab Cakes with Baby Bok Choy), and a selection of great party food and cocktails, this is a cookbook you'll use again and again and rely on for every occasion. With helpful notes on essential pantry staples and a list of the kitchen equipment you really need, Tyler Florence's Real Kitchen is a fresh, creative exploration of just how fun (and delicious) your cooking can be. From the Hardcover edition.

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If you're 50 or over and thinking (or already committed to!) a vegan diet and lifestyle that will benefit your health, animals, and the planet, look no further than this essential all-in-one resource. Authors Carol J. Adams, Patti Breitman, and Virginia Messina bring 75 years of vegan experience to this book to address the unique concerns of those coming to veganism later in life, with guidance on: The nutritional needs that change with aging How your diet choices can reduce your odds of developing heart disease, diabetes, cancer, and other conditions Easy steps for going vegan, including how to veganize your favorite recipes and navigate restaurant menus, travel, and more How to discuss your decision to go vegan with friends and family The challenges of caring for aging or ailing relatives who are not vegan And many other topics of particular interest to those over 50.Warmly written, down-to-earth, and filled with practical advice, plus insights from dozens of seasoned over-50 vegans, Never Too Late to Go Vegan makes it easier than ever to reap the full rewards of a whole-foods, plant-rich diet.

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A Nasty Stew Between her latest "sure-fire" foray into the food industry-video restaurant reviews-and her concern over boyfriend Homicide Detective Paavo Smith's depressed state, Angie Amalfi's plate is full to overflowing. Paavo has never come to terms with the fact that his mother abandoned him when he was four, leaving vehind only an antique brooch to remember her by. But when the bauble vanishes, the jeweler who was repairing it is murdered, and Paavo's surrogate father is critically wounded by a would-be burglar, Paavo decides it's time to discover the truth about his errant parent's life and mysterious disappearance. Gourmet chef and eager sleuth Angie Smells a tasty mystery cooking. But what's bubbling in this pot is a lethal goulash of intrigues, betrayals, FBI deceptions, and murderous Russian mafia mayhem-an old family recipe for disaster for Angie and her policeman beau.

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Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance and sophistication to vegetarian cuisine. Not only is its fare local, seasonal, organic, and sustainable, but also so flavorful and satisfying that customers-vegan and omnivore alike-are constantly asking for recipes to cook at home. This collection answers that call, with simple yet impressive recipes for Chickpea Crepes, Ginger-Seitan Dumplings, Live Lasagna, Chocolate Mousse Towers, Cucumber-Basil Martinis, and more. Expanding the horizons of vegan fare with appetizers, soups, salads, mains, brunches, desserts, cocktails, and wine pairings, Candle 79 Cookbook invites every home cook to make truly green cuisine.

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When people have asked of a place to eat in Santa Fe, I find myself referring them to Maria's. Is the food good? Yes. But the margaritas they are the best. When you read this book, you'll know why. -Robert Redford, from the foreword On the rocks or frozen, with lemon or lime, with salt or without, nothing conjures up the festive spirit of Mexico and the Southwest quite like a margarita-especially one made with the best tequila. Al Lucero, owner of Maria's Restaurant in Santa Fe, has served up his nationally acclaimed, authentic margaritas for nearly 20 years. In this revised edition of The Great Margarita Book, Al offers more than 85 of his special formulas along with profiles of more than 75 premium tequilas, including discussions of the all-important blue agave and methods of tequila production, classification, and labeling. Also featuring recipes for spicy dishes from Maria's and other great tequila drinks, The Great Margarita Book is the quintessential guide to America's most festive cocktail. Salud! Revised handbook to premium tequilas and margaritas with new photographs and updated tequila descriptions. The previous edition has sold more than 50,000 copies.

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Andrew Carmellini, two-time James Beard Award winner, acclaimed author of Urban Italian, and executive chef-owner of the hit New York City restaurants Locanda Verde and The Dutch, takes readers on a wonderfully rich and diverse tour through the ingredients and cuisines that constitute American flavor For most of his life, Andrew Carmellini has been hitting the road, tasting the best of American flavors. Whether on childhood trips escaping from the hard-bitten winters of Ohio to sunny Florida and its fresh citrus fruit, cross-country trips in pursuit of the Great American Breakfast, or five-meal-a-day swings through barbecue country, he absorbed everything he could about regional cooking, American-style, at every stop. In American Flavor, Carmellini shares the lessons of his culinary life on the road in recipes and stories that get at the soul of how we eat today. Using the traditional regional foodways and the multicultural neighborhoods, global eateries, and ethnic groceries that dot the American landscape as his inspiration, he introduces delectable, enticing dishes that deliver maximum impact yet are surprisingly simple to make. In the book, you'll find cheese pierogies inspired by the Polish church ladies of Carmellini's native Cleveland right next to his take on savory-sweet barbecued beef short ribs from L.A.'s Korea Town; seriously smoky southwestern mole alongside savory lamb stew that takes its flavors from Astoria, the historically Greek neighborhood in Queens, New York. Every recipe reflects Carmellini's laid-back style, midwestern roots, big-city palate, and dedication to great ingredients and serious flavor. Along with the recipes are true-life tales of Carmellini's crazy culinary travels across America, into Canada, and even to Europe. Whether he's hunting ramps with the locals during an extern summer at a Virginia mountain resort or sampling some of the surprising off-menu specials at a hippie café in Vancouver, British Columbia, these hilarious, engagin

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More and more people are turning away from fast and frozen foods and moving toward increased time cooking at home, farm to table concepts, and discovering that they can cook restaurant-quality food without a culinary degree. This book takes the art of smoking, a process that can be intimidating to the beginner, and demonstrates just how accessible it is. The Bradley Smoker Cookbook offers such recipes as: Sesame smoked duck over soba noodles Smoky peach cobbler Bacon-with three different finishes Smoked buffalo chicken potpie And much more! In partnership with world-renowned Bradley Smokers, which produces a range of smokers in various sizes, five of its online bloggers/pro staff will produce a cornucopia of recipes that anyone can duplicate with their own smoker-vegetables; appetizers; wild game; components that work in other stove-top, grilled, and oven-baked dishes; and a number of recipes for foods you wouldn't normally associate with smoking.

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Lettie Teague knows wine. She has been the wine editor at Food & Wine magazine for almost a decade. The only question she is asked more than "Can you recommend a great wine for under $10?" - great cheap white: Argiolas Costamolino Vermentino from Sardinia; great cheap red: Alamos Malbec from Argentina - is "What is the best way to learn about wine?" After many years of fielding these questions, Lettie was determined to debunk the myth that learning about wine is hard. She decided to find just one wine idiot and teach him a few fundamentals - how to order off a restaurant wine list without fear, approach a wine merchant with confidence, and perhaps even score a few points off a wine snob. Enter her neighbor, good friend and complete wine neophyte Peter Travers, Rolling Stone magazine's longtime film critic. Peter Travers proved the perfect Eliza Doolittle to Lettie's Professor Higgins. As a film critic he made bold pronouncements ("This movie stinks," which could be readily translated to "This Cabernet tastes like Merlot") and exhibited a finely tuned visual sense ("The cinematography could be improved" could easily become "This wine is too white"). But, most important, Peter knew almost nothing about wine. As Lettie begins their lessons, Peter puts down his ever-present glass of "fatty" Chardonnay and learns that there is a huge world out there full of all kinds of wine. He is taught to swirl his glass to release the wine's aromatic compounds - or esters - above the rim and vows, "I'm going to do that for Martin Scorsese next time I see him. I'll volatize my esters for him." Thus Lettie enlightens her wine-challenged but film-savvy friend about the Facts of Wine: how to hold a glass; the vocabulary of wine; how wine is made; how to read labels; how to tell the difference between grape varieties; how to make sense of vintages; how to glean information about a wine simply by looking at the shape and color of the bottle; and an overview of the great wine

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Top New York chef and restaurateur Matthew Kenney and his partner, Sarma Melngailis, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant - and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal. The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately - "Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy." This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, "Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers."In this lushly photographed book, Kenney and Melngailis share some of that magic - and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, Vita-Mix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours - no matter what your present diet. And you'll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.

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Adriano is going home to Waldo, Florida, a town famous for having one of two official US speed traps and a flea market. Not much else is going on… Or is it? A celebrated chef, Adriano has had to quit his job at a posh Beverly Hills restaurant because during his recovery from stage four cancer, chemo killed his taste buds. He can't even taste his own cuisine. About the only thing that penetrates the dull sensation is coffee, so he's bought a cafe in Waldo, hoping to find a new life in spite of his memory of it being a rigidly conservative town. Looking forward to recuperating and spending time with his mom, Adriano soon finds that Colin Mackenzie-the first man he ever loved, the only man he has ever wanted-never left Waldo. He apparently hasn't forgotten Adriano either. But Colin, who once seduced then dumped him, seems to be playing games. He keeps coming into the cafe ordering his coffee-tall with room…for milk-but he doesn't seem to have room for Adriano. Soon, the love they once shared is re-ignited in an explosive way, but what is going on in Waldo? Why do things seem so…haunted by the past? Reader Advisory: This book contains seductive descriptions of southern cooking at its finest, including unusual uses for honey butter!

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WHEN NOAH AND RAE BERNAMOFF OPENED MILE END, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers' recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that's never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything. For every occasion, mood, and meal, these are recipes that any home cook can make, including: SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerelPICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken confit, sauerkraut, and soup mandelSUMPTUOUS SWEETS AND BREADS: rugelach, jelly-filled doughnuts, flourless chocolate cake, honey cake, cheesecake, challah, rye ALL THE CLASSICS: the ultimate chicken soup, gefilte fish, corned beef sandwich, latkes, knishes With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.

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