flavored breads
The Gluten-Free Baking Book
ISBN: , SKU: , AUTHOR: Washburn, Donna / Butt, Heather, PUBLISHER: Robert Rose, " Where variety and manageable batches mix deliciously. " These outstanding recipes run the gamut of exactly the type of baked goods those managing gluten intolerance crave -- with a small twist. Based on extensive feedback, we've learned that gluten-free home bakers prefer small batches and yields from their efforts. The reasons vary from space constraints (since people managing gluten intolerance typically require more products, which take up valuable cupboard, refrigerator and freezer space) to the sheer cost of the ingredients. The high cost of these ingredients often means that the baked goods tend to be enjoyed only by those actually suffering from the intolerance as opposed to other family members, friends and the like. And we've heard time and time again how much people crave variety and the ability to bake something that is quick, is easy to clean up and doesn't require hours of baking in the kitchen. You'd never know that dazzling baked goods like these were gluten-free: Muffins, loaves and mixes, including banana oatmeal muffins, date cashew loafCookies and bars, such as crunch mocha cookies, almond macaroons, citrus squaresCupcakes, including sour cream fudge cupcakes, mini carrot cakes, amaretto cheesecakeCrisps, crumbles, puddings and cobblers, such as baked pear pudding for two, strawberry rhubarb crisp, creme caramel, peach cobblerNo-knead yeast breads, including lemon millet bread, pumpernickelTarts and pastry, including basic pastry, lemon meringue tarts, pumpkin tartsHoliday baking, including sticky date pudding, Scottish shortbread, classic crepes The authors also include handy and specially created glossaries for those managing gluten intolerance, including information on equipment, ingredients and techniques.
The Hawaiidiet: Eat All You Want, Control Your Cholesterol
ISBN: , SKU: , AUTHOR: Shintani, Terry / Arnot, Bob, PUBLISHER: Atria Books, Finally, an all-you-can-eat weight loss program that really works. (Lose up to 30 pounds in three weeks with no calorie counting) "HawaiiDiet(TM) " The phenomenal new weight loss program that has swept the Hawaiian Islands is now available to you Created by a medical doctor and used by the state's governor and other community leaders, this unique program combines the ancient wisdom and health secrets of the Islands with the latest nutritional breakthroughs. The result is an all-you-can-eat program that produces steady, lasting weight loss and dramatic health benefits. Here are just some of the elements that make the HawaiiDiet incredibly effective: No calorie counting or portion restriction Foods that actually promote weight loss Up to a 30-pound reduction in 21 days Lowered cholesterol and triglycerides Lowered blood pressure A boosted energy level (you'll want to take on the world) A fresh perspective that will help you stay healthy for a lifetime Dozens of exceptionally delicious recipes that will make mealtime an unprecedented delight Dr. Shintani's step-by-step process shows you how to use the power of your mind and spirit to achieve your weight loss and health goals. He also introduces you to the revolutionary Shintani Mass Index, a remarkably easy way to evaluate the weight loss effect of foods and to choose those that help you burn fat. Plus, you'll get the complete Three-Week Menu Plan, which includes 21 days of daily menus and loads of recipes that make this diet a gourmet pleasure. Don't miss "Hula Grill's Ginger Pineapple Chicken," magnificent in a stir-fry sauce...spicy, full-flavored "BarbecuedBaked Beans..."or hearty, filling "Chunky Two-Bean Chili," a favorite that's even better the next day. Seize this chance to return to the source of good health with a program that works with nature and time-tested knowledge to bring your body and soul into balance. The HawaiiDiet(TM) is a groundbreaking way of eating that will help you align your physical and spiritual health for a renewed, re-energized life.
How to Cook Everything Vegetarian: Simple Meatless Recipes
ISBN: , SKU: , AUTHOR: Bittman, Mark / Witschonke, Alan, PUBLISHER: John Wiley & Sons, The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book "How to Cook Everything" has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with "How to Cook Everything: Vegetarian," Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians. "How to Cook Everything: Vegetarian" includes more than recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to "Cook Everything: Vegetarian" truly makes meatless cooking more accessible than ever. Praise for How to Cook Everything Vegetarian "Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese souffles." --Mario Batali, chef, author, and entrepreneur "How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's "How to Cook Everything Vegetarian" part of your culinary library." --Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the "Mesa Grill Cookbook" "Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun." --Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of "You: The Owner's Manual"