Mediterranean women live lives free from empty calories, empty diet promises, impossible standards, and a "say no to food" mentality. Thanks to the influence of cooking lessons in her Italian grandmother's kitchen, Melissa Kelly, co-owner and executive chef of Primo Restaurant, has learned how every woman can extract the essence of the Mediterranean spirit and make it uniquely her own. She shares these lessons in Mediterranean Women Stay Slim, Too, along with more than one hundred diverse and mouth-watering recipes, as well as a detailed menu planner. While sampling everything from traditional Hummus to Prosciutto, Fennel, and Pear Salad with Persimmon Vinaigrette, you'll join women in enjoying the timeless, artful Mediterranean way of eating well and living a long, sensuous, beautiful life.

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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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From his first job scraping trays at a pizzeria at the age of fifteen, Jason Sheehan has worked at all kinds of restaurants across America, from Buffalo to Tampa to Albuquerque: at a French colonial and an all-night diner, at a crab shack just off the interstate and a fusion restaurant in a former hair salon. In Cooking Dirty he tells the story of one man's addiction to the urgency, stress, and adrenalin of minimum-wage kitchen work. His universe becomes 'a small, steel box filled with knives and meat and fire', where the kitchen is a fraternity with its own rites and initiations: cigarettes in the walk-in freezer, sex in the basement, drugs everywhere. Restaurant cooking sets a series of seemingly endless personal challenges, from the first perfectly done mussel to the satisfaction of surgically sliced foie gras. The kitchen itself is a place in which life's mysteries are thawed, sliced, broiled, barbecued, and fried - a place where people from the margins find their community and their calling. Cooking Dirty is a passionate, funny, electrifying memoir of addiction: an addiction to kitchen work. It reveals the hell and glory of restaurant life, as told by a survivor. Jason Sheehan is his own unforgettable central character - edgy, driven, irresistible. Eating out will never be the same again.

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There are ingredients, and then there are Ingredients. An ingredient is what we're used to thinking about in the kitchen - things like tomatoes, tofu or thyme. An Ingredient is what those things are made of. There are millions of ingredients, but only eight Ingredients: Waters, Sugars, Carbs, Lipids, Proteins, Minerals, Gases and Heat. Ingredient isn't a book of recipes - instead, it's about learning to see beneath the surface of food, exposing the moving parts that cause every failure and every triumph in every kitchen. You can apply the mindset laid out in Ingredient to any recipe or technique, regardless of your skill level or how you like to cook. Home cooks will feel ready to take on any recipe, and restaurant cooks will feel prepared for anything that comes out of the fire. Beginners will have a lifeline if something goes wrong, and masters will improve dishes they've been cooking for years. Fans of old-school cuisine will understand classic preparations like never before and the innovation-minded will advance the art of cooking even further. Renowned culinary scientist Ali Bouzari illuminates the elemental world of food and unlocks the secrets of ingredients in a lively, engaging and accessible way that dramatically changes the way we look at our food.

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As a nation, we are beginning to understand the lesson behind that old maxim, "you are what you eat." As "locavore" becomes part of our everyday vocabulary and food critics continue to give West Coast cuisine accolades for its freshness and sustainability, West Coast Road Eats will show how why we eat - and where we eat it - matters more than ever. West Coast Road Eats will be the definitive guide to the cuisine of the West Coast. Part guidebook, part travelogue and part history lesson, this book will be a love letter to the seafood shacks, farm stands, taquerias, ice cream parlors, burger joints, wineries, and more that make up our unique edible ecosystem. West Coast Road Eats will offer a native's list of the dozens of extraordinary restaurants that dot our freeways and scenic byways, from the Canadian border to Los Angeles. The book will also include suggested itineraries, overviews of major cities with trips that depart from them, and sidebars covering everything from captivating food factory tours to instructions on how to pick the best produce at any farm stand. This won't be another book of disjointed restaurant reviews, however. At its heart is the unfolding highway - the enduring image of the American West. The restaurant reviews will celebrate the spirit of the open road and put each pit stop into geographical and culinary context for the reader. The ingredients are the cuisine, and West Coast cooking is not defined by the staid regional boundaries that confine our Eastern counterparts, but by our history of migration and conquest, our endless skyways and sprawling landscapes, and above all, by the pleasures and possibilities of the open road.

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SEDUCED BY MISTAKE by Sandra Sinclair When Amy gets a gift certificate to a fancy restaurant, she looks forward to treating herself to a relaxing evening. The evening, however, becomes even more a treat when she meets a rich, handsome man, Collin. Although she has never seen him before, he seems to know her and with his charms, he easily seduces her. .But what will happen when they both find out he has mistaken her for the wrong woman? - This ebook also includes the hot novelette: PRINCE CHARMING AND THE LITTLE GLASS BRA by Annette Archer At the age of eighteen, Christina is living a life of misery with her aunt. She knows she wont ever amount to anything. Her aunt has told her so, many times. She does all the chores in the house and the cooking and the shopping and everything else that needs doing. She has no friends. Her boyfriend just dumped her. But thats life. Thats the way its always been for her, and thats the way it always will be. Or so she thought. Into her life comes a tall, handsome rich man. Immediately, Christinas view of her world and herself changes. Is it possible that she could find love? Is it possible that she might have more than what her aunt has given her for all these years? Hired as a dogsitter for one of the richest men in town, Christina begins to see a world that she has been denied. And more than that, she begins to see the value inside herself. WARNING: This 17,975-word bundle is a steamy read that features explicit scenes of passionate lovemaking and may be too much for some readers to handle!

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An alluring, evocative summer voyage on the Mediterranean and into the enchanting seaside towns of France and Italy by a young American chef aboard an Italian billionaire couple's spectacular sailing yacht. Having begun his cooking career in some of New York's and San Francisco's best restaurants, David Shalleck undertakes a European culinary adventure, a quest to discover what it really means to be a chef through a series of demanding internships in Provence and throughout Italy. After four years, as he debates whether it is finally time to return stateside and pursue something more permanent, he stumbles upon a rare opportunity: to become the chef on board Serenity, the classic sailing yacht owned by one of Italy's most prominent couples. They present Shalleck with the ultimate challenge: to prepare all the meals for them and their guests for the summer, with no repeats, comprised exclusively of local ingredients that reflect the flavors of each port, presented flawlessly to the couple's uncompromising taste-all from the confines of the yacht's small galley while at sea. Shalleck invites readers to experience both place and food on Serenity's five-month journey. He prepares the simple classics of Provençal cooking in the French Riviera, forages for delicate frutti di mare in Liguria to make crudo, finds the freshest fish along the Tuscan coast for cacciucco, embraces the season of sun-drenched tomatoes for acqua pazza in the Amalfi Coast, and crosses the Bay of Naples to serve decadent dark chocolate-almond cake at the Isle of Capri. Shalleck captures the distinctive sights, sounds, and unique character of each port, the work hard/play hard life of being a crew member, and the challenges of producing world-class cuisine for the stylish and demanding owners and their guests. An intimate view of the most exclusive of worlds, Mediterranean Summer offers readers a new perspective on breathtaking places, a memorable portrait of old world elegance and life at sea, as

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Here from the celebrated California restaurant Big Sur Bakery is a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmersand the food that makes the Big Sur Bakery unique. Tucked behind a gas station off California's legendary Highway 1, the Big Sur Bakery is easy to miss. But don't be fooled by its unassuming locationstumbling across the Bakery, as countless visitors have done on their way up and down the Pacific Coast, will make you feel as if you've discovered a secret: a gem of a restaurant where the food, people, and atmosphere meld together in a perfect embodiment of the spirit of Big Sur. The three restaurant owners, chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson, escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredientsseasonal and often locally producedshine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle's great desserts, whether it's a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries. But this is more than a cookbook; it's a yearlong glimpse into what it's really like to live in Big Sur, introducing the people and places that make the restaurant's renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant's most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the exp.

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In 1997, Sondra Bernstein opened the doors to the first girl & the fig restaurant, showcasing her love of locally grown ingredients and her passion for French food. She named her restaurant for the fruit that symbolizes passion: the fig. Now with three restaurants in Sonoma County and with chef John Toulze at the helm, the girl & the fig restaurants are not only local favorites but also captivate thousands of visitors every year. In the girl & the fig Cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant, Bernstein offers an inspired collection of simple, yet sophisticated recipes from the restaurant, featuring the finest, freshest ingredients. These are restaurant-quality recipes adapted for the home kitchen, with dishes for beginners as well as experienced cooks. Bernstein brings the culinary traditions of France to the California wine country. The author's devotion to seasonal ingredients is wonderfully apparent in every recipe-from the savory appetizers, soups, salads, and large plates to the innovative desserts. Starters such as Heirloom Tomato Gazpacho, Cauliflower Gruyère Soup, Shrimp and Salmon Cakes, and Grilled Asparagus Salad with Lemon-Thyme Vinaigrette make the most of the region's bounty. Large plates such as Grilled Salmon with Lavender Beurre Rouge, Pan-Seared Scallops with Orange-Tarragon Beurre Blanc, Wild Mushroom Risotto, and Grilled Pork Chops with Apple Cider Sauce make wonderful main courses, while French classics like Coq au Vin and Duck Confit with Lentils, Applewood Smoked Bacon, and Cabbage will comfort you on a cold winter's night. Side dishes that can complement a large plate or be eaten alone include Braised Fennel, Citrus Pearl Couscous, Apple-Yam Gratin, and buttery Basil-Scented Potato Cakes. Bernstein's desserts range from the sinfully scrumptious (Chocolate Pots de Crème and Lavender and Wildflower Honey Crème Brûlée) to the unique (Roasted Figs with Honey and Vanilla Ice Cream and Warm Fig and Thyme

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Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

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Acclaimed pastry chef Dannielle Myxter shares her secrets and cooking skills for preparing and presenting a variety of delicious Sweet Addition recipes. Located at the foot of the Cascade Mountains in historic Gilman Village Issaquah, Washington the Sweet Addition Bakery, Candy Store & Restaurant has been creating exceptional pastries, desserts and menu fare for over 17 years. Their commitment to fresh and whole ingredients and their passion for truly great cooking continues to inspire both locals and visitors internationally. Printed Recipe Cards.

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Our pastry rings are made of heavy gauge stainless steel and are designed for baking and stacking. A pastry ring is a handy baking accessory which can be used to shape pastry and hold it together during baking or assembly. When a pastry ring is used in baking it holds the pastry as it bakes ensuring that it bakes into a specific desired shape rather than a blob. Stacks are a spectacular way to present food and will earn you a reputation as a restaurant-style cook They can also be used to create a molded tower of stacked savory food items for an interesting presentation at the table. Typically you will layer a cooked starch such as pasta couscous rice potato mashed beans or polenta with vegetables and fish poultry meat or cheese. The cooked starch forms a very good binder. For the layers to show up well for serving they should not be too thin. Press each layer down firmly so that the stack holds its shape well when you remove the ring. Use a wide spatula to transfer the stacks sill in the ring to the plates. Remove the ring carefully just before serving. Stacks are very easy to master. Theyre a great way of transforming an otherwise ordinary plate of food into an eye-catching and extraordinary meal. Try the technique tonight with yesterdays leftovers or even with whatever standard meal you were planning. It will set you off in a whole new direction in food presentation. 18/8 stainless steel Dishwasher safe

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Our pastry rings are made of heavy gauge stainless steel and are designed for baking and stacking. A pastry ring is a handy baking accessory which can be used to shape pastry and hold it together during baking or assembly. When a pastry ring is used in baking it holds the pastry as it bakes ensuring that it bakes into a specific desired shape rather than a blob. Stacks are a spectacular way to present food and will earn you a reputation as a restaurant-style cook They can also be used to create a molded tower of stacked savory food items for an interesting presentation at the table. Typically you will layer a cooked starch such as pasta couscous rice potato mashed beans or polenta with vegetables and fish poultry meat or cheese. The cooked starch forms a very good binder. For the layers to show up well for serving they should not be too thin. Press each layer down firmly so that the stack holds its shape well when you remove the ring. Use a wide spatula to transfer the stacks sill in the ring to the plates. Remove the ring carefully just before serving. Stacks are very easy to master. Theyre a great way of transforming an otherwise ordinary plate of food into an eye-catching and extraordinary meal. Try the technique tonight with yesterdays leftovers or even with whatever standard meal you were planning. It will set you off in a whole new direction in food presentation. 18/8 stainless steel Dishwasher safe

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Making the Cut is a Young Adult/New Adult novel about two girls competing in a televised cooking competition. Midori comes from San Francisco, and grew up in a family that owns a restaurant. All she ever wanted to do was cook, but in Japanese culture, women are relegated to hostess and management roles. She enters the Making the Cut competition without her parents' knowledge. Nicole comes from Denver, the child of a broken home who's been forced to grow up way too soon to help her mother support her younger sister. She's been poor her entire life, and that prize package is impossibly valuable to her. These two girls become friends despite their cultural differences, and together with six more recent high school graduates, will be competing in front of the cameras. With a $10,000 prize and scholarship to a prestigious New York culinary school at stake, can their friendship survive the challenge?

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While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal - yet grounded - cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity and purity. In his new book, Peter invites the reader to share in his private obsession with nature - when not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location.

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Does your child revolt at the mere thought of eating greens? Are you running out of nutritious lunch-box ideas? Parents today are constantly reminded of the need to give their children healthy, home-cooked meals instead of the fat, salt- and sugar-laden fare in food courts and restaurants. Yet, busy lifestyles mean that family time is in short supply which makes it hard to balance this need with the practicality of cooking for every family member. In Picky Eaters, celebrity chef and culinary expert Rakhee Vaswani guides parents and kids on how they can make everyday food fun, exciting and yummy. From delicious, healthy recipes to party-planning and cooking together, this book will tell you how to get your child to eat right. So banish all those mind-boggling questions about what to feed your children-and start cooking!

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Yuki Gomi's Sushi at Home is a beautifully designed cookbook that will show, for the first time, how easy it is to make sushi at home Do you love buying sushi for lunch, enjoy eating at Japanese restaurants for dinner, but think sushi is too difficult to make at home? Well, think again! In Sushi at Home, Japanese chef and sushi teacher Yuki Gomi shows you just how easy - and inexpensive - making delicious and beautiful looking sushi can be. Learn:- Everything you need to know about how to buy and prepare fish, from salmon to scallops, from tuna to mackerel- The joys of cling film and the technique of rolling step-by-step and why a hairdryer is essential for making the all-important perfect sushi rice- Clever alternatives to traditional sushi styles (handball sushi; vegetarian sushi; soba sushi)- Fresh twists on classic recipes (miso soup with clams; prawn salad with tahini mustard dressing).Sushi at Home is all you need to master the art of making light, delicious and healthy sushi in your own kitchen. Yuki Gomi is a Japanese chef who has taught thousands of people how to make their own sushi. After studying at Le Cordon Bleu in Chicago, she trained under a master noodle chef, before moving to London and beginning to teach Japanese home cooking classes. Sushi at Home is her first book. www. yukiskitchen.com

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As Emily arrived at his home in Colorado and became his ward she had been full of curiosity and eagerness to show her appreciation for Martin's generosity. They had eaten at both of the small restaurants in town several times and at his parent's home a few times as well. She got up one morning a said she wanted to cook their supper that day for both he and his parents. Only he didn't know she had been eying Mr. Jones's prize pet guinea pig as the main meat entree'. Martin had been in his study for most of the day stopping in the kitchen to check on her from time to time to see if she needed his help. Martin had related the story about the meal Emily had cooked for him at the hotel in her country the month before. His parent's had arrived right on time with a bottle of wine to go with the meal and were eager to try out Emily's cooking. Throughout the day as he was writing the aroma of Emily's dishes had his mouth watering and he looked forward to Emily's fine dishes that evening. Emily's meal was a home run for him and his parents, not only had they been impressed with Emily's cooking skills despite her history. They had fallen in love with the girl and consequently dad began picking her up from school and took her home to spend time with them. She didn't know any better when she'd cooked that meal but she had stirred up trouble for him with his neighbors; most especially with Mr. Jones. A few days after that meal that Emily cooked, Martin had gone to ask the butcher in town if he could purchase some more of that wild game for it had been so tender and tasty. The butcher had answered you must be thinking of wild rabbit? No I'm certain it wasn't Martin had replied he'd eaten wild rabbit and this meat dish had, had a sweet taste to it. Perhaps it was a spice that Emily had put on it when she cooked it then Mr. Salazar the Butcher had replied. As he came home from the butcher's shop Martin had ran into Mr. Jones his next door neighbor and Mr. Jones was frantic as his pr

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These high quality roller grills are available in 10 20 and 30 hotdog capacities to meet any application. Stainless steel construction removable drip trays and non-stick rollers ensure ease of cleaning. All of these grills feature a high-torque motor and are covered by Benchmark USA's exclusive three-year warranty. 360 degree roller rotation insures evenly cooked hotdogs. Optional sneeze guards and dry bun boxes are available for all three models. Stainless steel construction for easy cleaning and durability. Removable drip tray collects grease for easy clean up. Non-stick stainless steel rollers make cleaning a breeze. Accommodates any size hotdog and many sausages and breakfast links. Front and rear heat controllers (on 20 and 30 dog models) for cooking and holding. Covered by Benchmark USA's exclusive three-year warranty. 360 degree rotation on rollers provides even heating of hotdogs. High torque motor for years of durability. Optional sneeze guards available on all models for self-serve environments. Optional stainless steel dry bun boxes available for all models. Dimensions: 16 W x 13 D x 7 H. Grill and sneeze guards sold seperately Only Drawer included.

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The new novel from the author of the bestselling collection HORROR STORIES.A child goes missing. On a hill stands a huge banyan tree. The story unfolds. Kenny Leong, a university student, and his two brothers open a restaurant in London. His Irish friend, Trevor, helps out as a waiter. At first the restaurant is a failure but when the junior chef, Faizah, cooks up a new mysterious Malay dish, everything changes for them all. In this haunting tale of love and healing, we follow Kenny and Trevor from London to Seville, and then to Malaysia thirty years later.

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