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The Fast Food Diet: Lose Weight and Feel Great Even If You’re Too Busy to Eat Right by Stephen T. Sinatra [163026198X, Format: PDF]

  • Title: The Fast Food Diet: Lose Weight and Feel Great Even If You’re Too Busy to Eat Right
  • Autor: Stephen T. Sinatra
  • Print Length: 243 pages
  • Publisher (Publication Date): Wiley; 1 edition (May 2, 2008)
  • Language: English
  • ASIN: B00DNKXX7G
  • ISBN-10: 163026198X, 0471790478
  • ISBN-13: 978-1630261986, 978-0471790471
  • File Format: PDF

 
Lose weight eating at McDonald’s, Burger King, KFC, and Wendy’s?

Yes, it’s possible–and this book shows you how!

“Dr. Steve Sinatra is one of the top preventive cardiologists in America. . . . In The Fast Food Diet, he shows readers how to eat smarter and more nutritiously at any fast food establishment in America so they will actually become healthier as they lose weight. What a brilliant strategy and practical approach!”
–BARRY SEARS, bestselling author of The Zone

We’re a nation on the go–and we’re gaining weight at alarming levels. Chances are you realize you should lose weight and eat healthier foods, but when you’re hungry and hurried, all too often you choose the drive-through over a healthy home-cooked meal. This breakthrough guide presents a practical, real-world solution that teaches you how to make healthier fast-food choices and save hundreds of calories per meal–without giving up the delicious taste and convenience of fast foods.

In addition to tips for dining guilt-free at all types of fast-food restaurants, The Fast Food Diet includes:
* A Six-Week Fast-Food Diet Eating Plan that lets you choose among 150 meal selections for breakfast, lunch, dinner, and snacks from more than fifty of the most popular fast-food chains
* Valuable tips for business travelers, holiday revelers, and kids who are fast-food junkies
* Advice on eating well at food courts, sit-down restaurants, airports, and convenience stores
* Recipes for nutritious, home-cooked meals you can prepare in 15 minutes or less

If you cut just 500 calories from your meals every day, you’ll lose a pound a week. That’s 50 pounds a year–and The Fast Food Diet makes it easy.

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The 30-Day Low-Carb Diet Solution by Michael R. Eades [047145415X, Format: PDF]

  • Title: The 30-Day Low-Carb Diet Solution
  • Autor: Michael R. Eades
  • Print Length: 192 pages
  • Publisher (Publication Date): Houghton Mifflin Harcourt; 1 edition (November 21, 2002)
  • Language: English
  • ASIN:
  • ISBN-10: 0471430501, 047145415X
  • ISBN-13: 978-0471430506, 978-0471454151
  • File Format: PDF
From the authors of the phenomenal bestseller Protein Power comes a quick, easy-to-follow low-carb diet plan designed to get you on the fastest possible track to losing weight, feeling fantastic, and improving your health. If you’ve heard all the recent publicity about how low-carb eating can turn your health around–by keeping your insulin levels down and getting your excess weight off–but don’t want to wade through hundreds of pages of explanation or complicated formulas before you get started, The 30-Day Low-Carb Diet Solution is for you. Unlike any other low-carb diet book in the market, this book gives you low-carb 101: the basics of low-carb eating without all the fuss.

In this much-needed book, two of the most trusted names in low-carb dieting who have helped millions of readers lose weight provide the simplest possible diet designed for the best possible results. Drs. Michael and Mary Dan Eades give you the step-by-step basics-what to eat, what to avoid–and even provide specific low-carb meal plans to guide you at breakfast, lunch, dinner, and snacks for a full month. For those who would rather design their own meals, they include expert advice for easily creating a customized plan based on your current weight, health status, and goals. They show you the exact portions of carbohydrate-rich foods you can enjoy now to reach those goals and how to increase those amounts to maintain your health and weight for the long haul.

Simply by knowing your height, weight, and gender, you can quickly determine how much protein to eat for optimal health-no complicated measurements, charts, or formulas to follow. The Drs. Eades include everything you need to get started now: self-assessment quizzes to help you effortlessly tailor your program to fit your needs, fill-in worksheets for planning meals and tracking your progress, and other important nutritional information for easy reference.

By following the simple but highly effective and powerful diet in The 30-Day Low-Carb Diet Solution, complete with 30 days of meal plans and more than 100 delicious and easy recipes, you’ll be on your way to a thinner and healthier you in just a month!

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The Paleo Diet Revised: Lose Weight and Get Healthy by Eating the Foods You Were Designed to Eat by Loren Cordain [0470913029, Format: PDF]

  • Title: The Paleo Diet Revised: Lose Weight and Get Healthy by Eating the Foods You Were Designed to Eat
  • Autor: Loren Cordain
  • Print Length: 266 pages
  • Publisher (Publication Date): Houghton Mifflin Harcourt; Revised edition (November 29, 2010)
  • Language: English
  • ASIN: B00BKRON5K
  • ISBN-10: 0471413909, 0470913029
  • ISBN-13: 978-0471413905, 978-0470913024
  • File Format: EPUB, PDF
Eat for better health and weight loss the Paleo way with this revised edition of the bestselling guide-over 100,000 copies sold to date!

Healthy, delicious, and simple, the Paleo Diet is the diet we were designed to eat. If you want to lose weight-up to 75 pounds in six months-or if you want to attain optimal health, The Paleo Diet will work wonders. Dr. Loren Cordain demonstrates how, by eating your fill of satisfying and delicious lean meats and fish, fresh fruits, snacks, and non-starchy vegetables, you can lose weight and prevent and treat heart disease, cancer, osteoporosis, metabolic syndrome, and many other illnesses.

  • Breakthrough nutrition program based on eating the foods we were genetically designed to eat-lean meats and fish and other foods that made up the diet of our Paleolithic ancestors
  • This revised edition features new weight-loss material and recipes plus the latest information drawn from breaking Paleolithic research
  • Six weeks of Paleo meal plans to jumpstart a healthy and enjoyable new way of eating as well as dozens of recipes
  • This bestselling guide written by the world’s leading expert on Paleolithic eating has been adopted as a bible of the CrossFit movement

The Paleo Diet is the only diet proven by nature to fight disease, provide maximum energy, and keep you naturally thin, strong, and active-while enjoying every satisfying and delicious bite.

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The Rebel Diet: Break the Rules, Lose the Weight by Melissa Hershberg [0470736445, Format: PDF]

  • Title: The Rebel Diet: Break the Rules, Lose the Weight
  • Autor: Melissa Hershberg
  • Print Length:
  • Publisher (Publication Date): Wiley; 1 edition (January 19, 2010)
  • Language: English
  • ASIN:
  • ISBN-10: 0470736445
  • ISBN-13: 978-0470736449
  • File Format: PDF

 
Your fantasy diet-chocolate, bread, and caffeine-is here!

For those accustomed to thinking of diets as deprivation, former gymnast and doctor Melissa Hershberg has developed a food plan that breaks all the cardinal rules of dieting. Offering medical insight on why common diet myths (like eating five times a day) don’t work, she presents dozens of rule-breaking “Try-it” action plans that let you skip breakfast or consume coffee, carbs, and sweets-if that’s what you want. If you’re a restaurant-hopper, a dessert lover, or someone who eats on the go, she tells you how to lose weight while making food work for you. A program tailored for real people living in the real world, The Rebel Diet reveals how to lose weight, improve your nutrition, energy and health-without following the standard diet rubric.

  • Shows you to stay fit and trim without logging in long hours at a gym
  • Dr. Hershberg is the author of The Hershberg Diet

This revolutionary book finally makes food work for you-and lets your inner “rebel” finally shed those unwanted pounds!

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Cleaving: A Story of Marriage, Meat, and Obsession by Julie Powell [0316003379, Format: PDF]

  • Title: Cleaving: A Story of Marriage, Meat, and Obsession
  • Autor: Julie Powell
  • Print Length: 320 pages
  • Publisher (Publication Date): Back Bay Books; Reprint edition (November 17, 2010)
  • Language: English
  • ASIN:
  • ISBN-10: 9780316003360, 0316003379
  • ISBN-13: 978-0316003360, 978-0316003377
  • File Format: PDF

 
Julie Powell thought cooking her way through Julia Child’s Mastering the Art of French Cooking was the craziest thing she’d ever do–until she embarked on the voyage recounted in her new memoir, CLEAVING.

Her marriage challenged by an insane, irresistible love affair, Julie decides to leave town and immerse herself in a new obsession: butchery. She finds her way to Fleischer’s, a butcher shop where she buries herself in the details of food. She learns how to break down a side of beef and French a rack of ribs–tough, physical work that only sometimes distracts her from thoughts of afternoon trysts.

The camaraderie at Fleischer’s leads Julie to search out fellow butchers around the world–from South America to Europe to Africa. At the end of her odyssey, she has learned a new art and perhaps even mastered her unruly heart.

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Your Brain on Food: How Chemicals Control Your Thoughts and Feelings, Second Edition by Professor Gary L. Wenk [0199393273, Format: PDF]

  • Title: Your Brain on Food: How Chemicals Control Your Thoughts and Feelings, Second Edition
  • Autor: Professor Gary L. Wenk
  • Print Length: 248 pages
  • Publisher (Publication Date): Oxford University Press; 2 edition (December 1, 2014)
  • Language: English
  • ASIN: B00PAXBANS
  • ISBN-10: 0199393273
  • ISBN-13: 978-0199393275
  • File Format: PDF

In Your Brain on Food, Dr. Gary Wenk expands his discussion of the effects of specific foods on the brain in a completely updated second edition. From investigations into the benefits and risks of supplements, to the action of gluten in the brain and marijuana’s potential for pain relief, Dr. Wenk draws on the latest science to answer a range of fascinating questions such as:
-Is your aluminum cookware hurting you?
-Can tryptophan supplements improve your mood?
-How do fruits and vegetables protect us from aging?
-Why does eating chocolate make you feel so angry?
-Does our brain want us to be obese?

Never forget–everything we consume can affect how we think, feel, and act.

NEW TO THIS EDITION
-Updated second edition greatly expands discussions on the effects of specific foods on the brain
-Clarifies the role of biorhythms in how food affects the brain and behavior
-Investigates why our brain makes us crave fat, salt, and sugar

Review

“The substance of the book, from start to finish, is notable especially for the instructively informative nature of the discourse presented expertly by Wenk, relating, substantively, to the brain, drugs, and foods. [O]verall, the book as composed, substantively and stylistically, is certainly tailored well to fit a universal reading audience. The text’s body is adorned, intellectually, with some didactically very well designed ‘Figures’. Wenk’s intellectually impressive contribution to this burgeoning field, as embodied in this book, should be quite edifying to lay readers, and professionally very rewarding, as well, to medical scientists and clinicians.” –Leo Uzych, Metapsychology Online Reviews Praise for the First Edition: “An absolutely fascinating read (or book) peppered with gems of surprising information on how certain foods, plants, nicotine and drugs (legal and illegal) alter the very essence of your brain cells’ functioning and thus your behavior and mood. Don’t deprive yourself of the pleasure of reading it.” –Jean Carper, author of “Your Miracle Brain” and “100 Simple Things You Can Do To Prevent Alzheimer’s and Age-Related Memory Loss”Praise for the First Edition: “Your Brain on Food provides ample and important food for thought in a delightfully written reader-friendly style. Kernels of history sprinkled throughout the book provide both interest and insight into how our appetites influence our brains and, and thus, our thoughts and actions. Gary Wenk has provided a compelling and much-needed antidote to commonly available misinformation about nutrients and brain function. Readers will be richly informed–as well as entertained.” –James L. McGaugh, Research Professor of Neurobiology and Behavior, University of California, IrvinePraise for the First Edition: “All of us are impacted by a bewildering array of psychoactive drugs and foods, some being agents of abuse and others being of importance in treating disease. Gary Wenk, a nationally eminent neuroscientist, provides a gripping account of the neurotransmitters that enable neurons in the brain to talk to each other and shows how drugs as well as substances derived from foods exert their psychoactive influences. Wenk has a gift for making complex concepts crystal clear and relating seemingly arcane science in a fascinating, lucid fashion–as gripping as a detective story. This is an invaluable book for anyone who is curious about the brain and its functions.” –Solomon H. Snyder, M.D., Distinguished Service Professor of Neuroscience, Pharmacology and Psychiatry, Johns Hopkins UniversityPraise for the First Edition: “Intriguing” –Scientific American MIND

About the Author

Gary L. Wenk, PhD, is a Professor of Psychology and Neuroscience and Molecular Virology, Immunology and Medical Genetics at the Ohio State University.

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Introductory Foods (14th Edition) by Marion Bennion [0132739275, Format: EPUB]

  • Title: Introductory Foods (14th Edition)
  • Autor: Marion Bennion
  • Print Length: 648 pages
  • Publisher (Publication Date): Pearson; 14 edition (January 31, 2014)
  • Language: English
  • ASIN:
  • ISBN-10: 0132739275, 0132739275
  • ISBN-13: 978-0132739276, 978-0132739276
  • File Format: EPUB

 

Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the “how’s and why’s” of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts.

 

Teaching and Learning Experience

 

This text will provide a better teaching and learning experience—for you and your students. It provides:

  • A practical perspective: Chapters help students connect text material to the real world.
  • Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture.
  • Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field.
  • Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching.
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Man 2.0 Engineering the Alpha: A Real World Guide to an Unreal Life: Build More Muscle. Burn More Fat. Have More Sex by John Romaniello [006222087X, Format: EPUB]

  • Title: Man 2.0 Engineering the Alpha: A Real World Guide to an Unreal Life: Build More Muscle. Burn More Fat. Have More Sex
  • Autor: John Romaniello
  • Print Length: 288 pages
  • Publisher (Publication Date): HarperOne (April 16, 2013)
  • Language: English
  • ASIN: B0089LOJYU
  • ISBN-10: 006222087X, 0062220896
  • ISBN-13: 978-0062220875, 978-0062220899
  • File Format: EPUB

Every man has the potential for a great body, insane sex, and an unreal life. (Seriously)

  • Want to lose body fat? That’s easy—you can drop 20 pounds in 6 weeks.
  • Want bigger muscles? Done. A 50-pound increase to your bench press, coming right up.
  • Want to be smarter? Not a problem—the strategies in this book have been proven to increase brain function.
  • Want an awesome sex life? Yeah, there’s a fix for that, too—increased libido and improved performance are just weeks away.

You were born to achieve greatness, to be a man. But somewhere along the way you started to live an ordinary life. Fitness experts John Romaniello and Adam Bornstein developed a system that targets hormone optimization; their approach is specifically designed to transform you into the Alpha you were always meant to be. Strong. Confident. Powerful.

Based on cutting-edge, scientifically validated methods known only to the fitness elite, Man 2.0 provides a step-by-step road map to regaining your health, looking your best, supercharging your sex life—even reversing the aging process. The systems in this book have changed the lives of countless men who’ve worked with Romaniello and Bornstein.

In this book, you will discover:

  • Answers to all the questions you have about training and nutrition—and even ones you haven’t thought of yet.
  • An easy-to-understand plan designed to work with your body, not against it, to burn fat, and build dense, rock-hard muscle.
  • A comprehensive nutrition program, fully customized for Alphas, complete with meal plans.
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Impossible to Easy: 111 Delicious Recipes to Help You Put Great Meals on the Table Every Day by Robert Irvine [0061474118, Format: EPUB]

  • Title: Impossible to Easy: 111 Delicious Recipes to Help You Put Great Meals on the Table Every Day
  • Autor: Robert Irvine
  • Print Length: 304 pages
  • Publisher (Publication Date): HarperCollins e-books; 1 edition (March 13, 2010)
  • Language: English
  • ASIN: B003C2SP64
  • ISBN-10: 0061474118
  • ISBN-13: 978-0061474118
  • File Format: EPUB

“Robert Irvine is the Indiana Jones of chefs.”

—Bobby Flay

 

With Impossible to Easy, Robert Irvine, the host of Food Network’s Dinner: Impossible and co-author of Mission: Cook, shows busy people how to keep food simple but delicious. Impossible to Easy offers a wealth of tips, sample menus, and “111 Recipes to Help You Put Great Meals on the Table Every Day.”

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Zyprisch kochen: Aus der Reihe “Gerichte und ihre Geschichte” by Barnim Heiderich [3730701649, Format: EPUB]

  • Title: Zyprisch kochen: Aus der Reihe "Gerichte und ihre Geschichte"
  • Autor: Barnim Heiderich
  • Print Length:
  • Publisher (Publication Date): Die Werkstatt; Auflage: 1 (29. Oktober 2015)
  • Language: Deutsch
  • ASIN: B018UAFUY2
  • ISBN-10: 3730701649
  • ISBN-13: 978-3730701645
  • File Format: EPUB

In der zyprischen Küche verbinden sich morgenländische und abendländische Geschmäcker. Griechen, Römer, Araber, Türken, Armenier, Briten und andere haben zu ihr beigesteuert, und doch hat sie ihren eigenen Charakter bewahrt. Ihre Mischung aus ländlichem Charme und Weltoffenheit gewinnt den Gourmet ebenso wie den Hungrigen. Gemüsegerichte, Leckereien aus dem Ofen, das salzige Backwerk, die Mezedes und die Verbindung von Fleisch und Gemüse in den Jiachni-Gerichten machen den Reichtum von Zyperns Küche aus. Die an heißen Sommertagen servierten Crèmes sind wie ein Traum aus ‘Tausendundeine Nacht’. Lenia Heiderich, die die Rezepte ihrer Heimat seit vielen Jahren sammelt und sich besonders der neueren zyprischen Küche verpflichtet fühlt, hat daraus den Rezeptteil gestaltet. Sie greift alte Gerichte wieder auf und passt sie an heutige Gewohnheiten an, ohne ihre Eigenart anzutasten. Barnim Heiderich führt den Leser facettenreich in zyprische Lebensart, Essgewohnheiten, Sitten und Gebräuche ein. Im Ergebnis steht eines der wenigen Zypern-Kochbücher in deutscher Sprache – nicht nur die vielen Urlauber auf der Insel werden begeistert sein.

Pressestimmen

Da muss man kein Zypern-Fan sein, um nicht sofort Lust aufs Kochen und erst recht aufs Essen zu bekommen. –der-buchleser.deDie Autorin Lenia Heiderich, selbst in Zypern geboren, bezeichnet die Zyprer als offen für Fremdes, neugierig auf anderes und tolerant für Merkwürdiges. Und vor allem großzügig. Diese Einstellung macht sich auch in der Küche bemerkbar. … Alle Rezepte lassen sich leicht nachkochen, vieles wird gegrillt. Und schon bei der Lektüre bekommen Sie Lust, Ihren nächsten Sommerurlaub zu planen. Wie wäre es da mal mit Zypern …? –Magisches KochenDie zyprische Küche ist multi-kulti. Das wird in diesem Buch gut vermittelt. –Fachbuchkritik.de

Kurzbeschreibung

In der zyprischen Küche verbinden sich morgenländische und abendländische Geschmäcker. Griechen, Römer, Araber, Türken, Armenier, Briten und andere haben zu ihr beigesteuert, und doch hat sie ihren eigenen Charakter bewahrt. Ihre Mischung aus ländlichem Charme und Weltoffenheit gewinnt den Gourmet ebenso wie den Hungrigen. Gemüsegerichte, Leckereien aus dem Ofen, das salzige Backwerk, die Mezedes und die Verbindung von Fleisch und Gemüse in den Jiachni-Gerichten machen den Reichtum von Zyperns Küche aus. Die an heißen Sommertagen servierten Crèmes sind wie ein Traum aus ‘Tausendundeine Nacht’. Lenia Heiderich, die die Rezepte ihrer Heimat seit vielen Jahren sammelt und sich besonders der neueren zyprischen Küche verpflichtet fühlt, hat daraus den Rezeptteil gestaltet. Sie greift alte Gerichte wieder auf und passt sie an heutige Gewohnheiten an, ohne ihre Eigenart anzutasten. Barnim Heiderich führt den Leser facettenreich in zyprische Lebensart, Essgewohnheiten, Sitten und Gebräuche ein. Im Ergebnis steht eines der wenigen Zypern-Kochbücher in deutscher Sprache – nicht nur die vielen Urlauber auf der Insel werden begeistert sein.

Alle Produktbeschreibungen

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The 50 Greatest Dishes of the World by James Steen [1785781731, Format: EPUB]

  • Title: The 50 Greatest Dishes of the World
  • Autor: James Steen
  • Print Length: 304 pages
  • Publisher (Publication Date): Icon Books Ltd (March 2, 2017)
  • Language: English
  • ASIN: B01N06K1JG
  • ISBN-10: 1785781731
  • ISBN-13: 978-1785781735
  • File Format: EPUB

Having dined and worked with some of the most brilliant chefs
around the world, top food writer James Steen presents the definitive 50 dishes
to die for.

Let your taste buds travel the world to discover the delights of
Vietnam’s meaty pho, Japan’s aromatic ramen, and the rib-sticking, spicy gumbo
of America’s Deep South. Learn the truth and fascinating histories of our
favourite foods – how Queen Victoria loved a tongue-tingling curry and precisely
why Marmite is an essential part of Queen Elizabeth’s fried breakfast.

Help settle the rows over the origins of the juicy burger, the swirly-peaked
pavlova and the cherry-topped ice cream sundae. Oh, and is beef Wellington – so
very British – actually named after the streets of Chicago?

Including intriguing facts and valuable
cooking tips, The 50 Greatest Dishes of the
World is the epicurean’s
indispensable epicurean’s travel
guide.

About the Author

James Steen is an award-winning journalist, food writer, author and ghostwriter. He has a deep fascination for both the cook and cooking, and collaborates with great chefs. He ghosted the autobiographies of Marco Pierre White (The Devil in the Kitchen), Raymond Blanc (A Taste of My Life) and Keith Floyd (Stirred But Not Shaken). His other books include The Kitchen Magpie, Marco Made Easy and Kitchen Secrets. He is a consultant to small-but-pioneering food companies, and contributes to a wide variety of publications. James lives in London with his wife Louise and their children, Charlie, Billy and Daisy.

EPUB, History, James Steen, Travel, World Cuisine

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Tuscany by Katie Caldesi [1784881198, Format: EPUB]

  • Title: Tuscany
  • Autor: Katie Caldesi
  • Print Length: 272 pages
  • Publisher (Publication Date): Hardie Grant (UK) (November 2, 2017)
  • Language: English
  • ASIN: B0754KBX76
  • ISBN-10: 1784881198
  • ISBN-13: 978-1784881191
  • File Format: EPUB

A culinary ode to the beautiful Tuscan region and its many delicacies. From the minute they look out of their window in the morning to their last nightcap at the bar, Tuscans, like most Italians, are thinking about food. In Tuscany, Katie and Giancarlo Caldesi take readers on a culinary journey through a Tuscan day, to discover the delicacies of the region and the stories behind them. The book opens with a section on ‘skills from the Tuscan kitchen’, immersing us in the very place that it all begins, and teaching you the foundations of Tuscan cooking: the essential stocks, sauces and flavor bases. We are then taken through breakfast, lunchtime, aperitivo and dinner, with pasta and gnocchi, secondi, contorni and a dolce for every single month of the year. Set against a backdrop of undulating hills, Tuscanytakes you on an adventure across this diverse landscape, exploring the traditions and cooking techniques that make this food so extraordinary.

About the Author

Katie and Giancarlo Caldesi own London’s Caffé Caldesi, Caldesi in Campagna in Bray, and La Cucina Caldesi cooking school. Indisputed experts in Italian food, they have taught alongside some of the biggest names in Italian cuisine, including Gennaro Contaldo, and Ursula Ferrigno. This is their tenth cookbook.

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Make Mine a Martini: 130 Cocktails & Canapés for Fabulous Parties by Kay Plunkett-Hogge [1620081490, Format: EPUB]

  • Title: Make Mine a Martini: 130 Cocktails & Canapés for Fabulous Parties
  • Autor: Kay Plunkett-Hogge
  • Print Length: 224 pages
  • Publisher (Publication Date): Mitchell Beazley; UK ed. edition (September 1, 2014)
  • Language: English
  • ASIN: B00JZVKTU6
  • ISBN-10: 1620081490
  • ISBN-13: 978-1845338817
  • File Format: EPUB

‘Martini is made with gin. A Vodka Martini is made with vodka. Apple Martinis are an abomination. That is all.’ – Kay Plunkett-Hogge

From just a few friends for drinks and snacks in the kitchen to a sophisticated soirée for everyone you know, Kay Plunkett-Hogge draws upon her background in the worlds of film and fashion and her youth in Mad Men-era Bangkok to create the ultimate guide to making your evening as easy as ABC. Kay’s approach to throwing a party is to keep it simple (yet stylish), plan ahead and, above all, enjoy it.

The 80 cocktail recipes are organised by base spirit, with chapters on Gin, Vodka, Rum etc, and the 40 canapé recipes are grouped into Vegetarian, Fish & Seafood and Meat.

As Kay writes in the book’s introduction: ‘Just the sound of ice being shaken, preferably to a rhythm all of its own, is enough to bring a smile to anyone’s face. It’s the promise of sweet relief, of good times, good friends and good conversation. Just make mine a Martini.

Review

Kay can cook – but she can shake a damn fine cocktail too. — Heston Blumenthal Kay is a gifted, warm and talented hostess. She makes a mean cocktail. Anyone is lucky to be at her table. — Hayley Atwell Kay Plunkett-Hogge mixes a cocktail as brilliantly as she cooks. A charming piece of libational literature and a necessity for every good drinker’s bar. — Stanley Tucci Milady is great company, made more so when accompanied by a fine drink. — Jeremy Lee

About the Author

Kay Plunkett-Hogge is a cookery writer and broadcaster based in London. A former model agent in New York and London, and a movie co-ordinator in Bangkok and Los Angeles, Kay is the co-author of the best-selling Bryn’s Kitchen with the award-winning London chef Bryn Williams, LEON: Family & Friends with John Vincent and the new Little Leon series with Henry Dimbleby, Claire Ptak and John Vincent. She is currently working with US chef Chris Bianco on his forthcoming book Rain, Grain & Gratitude (Harper Collins) and with Hollywood actor Stanley Tucci on his second cookbook to be published by Simon & Schuster. Kay has appeared on This Morning and BBC London, as well as local radio. She is a regular contributor to Fork Magazine, has been featured in FT Weekend and Simple Things, and has written for Hello!, Delicious, Olive and SW Magazine. She is also a founding member and contributor to The Art of the Weekend. In addition to her writing and presenting, Kay runs a bespoke location catering service, Kay Cooks For You, for the fashion business. Her clients include international photographers Ellen von Unwerth, Chris Craymer, Patric Shaw, Simon Paske and Alasdair McLellan, for titles and brands including UK and American Glamour, French Vogue, GQ, Kipling, Stella McCartney, Danone, River Island and many more.

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Good Housekeeping Comfort Food: 100 Scrumptious Classics Made Easy by Good Housekeeping [1588168840, Format: EPUB]

  • Title: Good Housekeeping Comfort Food: 100 Scrumptious Classics Made Easy
  • Autor: Good Housekeeping
  • Print Length:
  • Publisher (Publication Date): Hearst; Spi edition (October 4, 2011)
  • Language: English
  • ASIN: B0751FR6PF
  • ISBN-10:ISBN: 1588168840
  • ISBN-13:
  • File Format: EPUB, PDF

Brought to you by America’s most trusted authority on cooking: yesterday’s favorites updated for today! Good Housekeeping presents a kitchen-full of home-style dishes that will warm heart and soul and leave your family with a lifetime’s worth of wonderful memories. From perfect pastas to steaming soups and stews, crowd-pleasing classics to everyone’s favorites sides, and, of course, sinfully delicious cookies, pies, and puddings, this is food like Mom used to make-all triple-tested to perfection.

Comforting favorites include:
New England Clam Chowder * Macaroni and Cheese * Chicken Gumbo Pot Pie
Roasted Chicken with Winter Vegetables * Tuna Melt with Carrot-Raisin Salad * Potato Gratin with Gruyère * Sausage and Pepper Baked Ziti * Caramelized Onion and Goat Cheese Panini * Cocoa Brownies with Mini Chocolate Chips * Easiest-Ever Apple Pie * and more

About the Author

Good Housekeeping magazine is an American icon of consumer protection and quality assurance. Each issue reaches 24 million readers, and, with 15 editions published worldwide, it is an internationally recognized brand that sets the standard to which all other women’s service magazines aspire.

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Cristina Ferrare’s Big Bowl of Love: Delight Family and Friends with More than 150 Simple, Fabulous Recipes by Cristina Ferrare [1402786441, Format: EPUB]

  • Title: Cristina Ferrare’s Big Bowl of Love: Delight Family and Friends with More than 150 Simple, Fabulous Recipes
  • Autor: Cristina Ferrare
  • Print Length: 304 pages
  • Publisher (Publication Date): Sterling Epicure (April 5, 2011)
  • Language: English
  • ASIN: B0751N2R8S
  • ISBN-10: 1402786441,
  • ISBN-13: 978-1402786440,
  • File Format: EPUB
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The Four Seasons Book of Cocktails: Tips, Techniques, and More Than 1,000 Recipes from New York’s Landmark Restaurant by Fred DuBose [1402770960, Format: EPUB]

  • Title: The Four Seasons Book of Cocktails: Tips, Techniques, and More Than 1,000 Recipes from New York’s Landmark Restaurant
  • Autor: Fred DuBose
  • Print Length:
  • Publisher (Publication Date): Sterling Innovation (October 5, 2010)
  • Language: English
  • ASIN:
  • ISBN-10: 1402770960
  • ISBN-13: 978-1402770968
  • File Format: EPUB, PDF
As one of New York’s most celebrated restaurants, The Four Seasons is well known for its celebrity clientele and power lunchers. But it is also famous for an amazing selection of delectable cocktails created by legendary bartenders who have provided their tastiest recipes in this indispensible guide. Elegantly designed, it includes all the classics plus scores of new favorites, along with bartending tips and fascinating Four Seasons lore. And because every drink deserves an accompanying dish, there’s a “Bar Bites” section from the restaurant’s kitchen!
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The Glass of Wine: The Science, Technology, and Art of Glassware for Transporting and Enjoying Wine by Penelope L. Shackelford [1119223431, Format: EPUB]

  • Title: The Glass of Wine: The Science, Technology, and Art of Glassware for Transporting and Enjoying Wine
  • Autor: Penelope L. Shackelford
  • Print Length: 208 pages
  • Publisher (Publication Date): Wiley-American Ceramic Society; 1 edition (December 8, 2017)
  • Language: English
  • ASIN: B078GPZV8G
  • ISBN-10: 1119223431,
  • ISBN-13: 978-1119223436,
  • File Format: EPUB

The first book to focus on the role of glass as a material of critical importance to the wine industry

For centuries glass has been the material of choice for storing, shipping, and sipping wine. How did that come to pass, and why? To what extent have glassmaking and wine making co-evolved over the centuries? The first book to focus on the role of glass as a material of critical importance to the wine industry, The Glass of Wine answers these and other fascinating questions.

The authors deftly interweave compelling historical, technical, and esthetic narratives in their exploration of glass as the vessel of choice for holding, storing, and consuming wine. They discuss the traditions informing the shapes and sizes of wine bottles and wine glasses, and they demystify the selection of the “right glass” for red versus white varietals, as well as sparkling and dessert wines. In addition, they review the technology of modern glassmaking and consider the various roles glass plays in wineries—especially in the enologist’s laboratory. And they consider the increasing use of aluminum and polymer containers and its potential impact on the central role of glass as the essential material for wine appreciation. 

  • The first book focusing on the role of glass and its central importance to the wine industry
  • Written by a glass scientist at UC Davis, home of the premier viticulture and enology program in North America
  • Interlards discussions of the multi-billion-dollar glass and wine industries with valuable technical insights for scientists, engineers, and wine enthusiasts alike
  • Illustrates the wide spectrum of bottles, carafes, decanters, and drinking glasses with an abundance of exquisite full-color photos

Both an authoritative guide and a compelling read, The Glass of Wine tells the story of the centuries-old marriage between an endlessly fascinating material and a celebrated beverage. It is sure to have enormous appeal among ceramic and glass professionals, wine makers, and oenophiles of all backgrounds.

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Die Sirtuin-Diät – Jung und schlank mit Genuss: So verlieren Sie über 3 Kilo in 7 Tagen – Sirtfood Diet – das Original by Aidan Goggins [344217659X, Format: EPUB]

  • Title: Die Sirtuin-Diät – Jung und schlank mit Genuss: So verlieren Sie über 3 Kilo in 7 Tagen – Sirtfood Diet – das Original
  • Autor: Aidan Goggins
  • Print Length:
  • Publisher (Publication Date): Goldmann Verlag (20. Februar 2017)
  • Language: Deutsch
  • ASIN: B01G1SCJRQ
  • ISBN-10: 344217659X
  • ISBN-13: 978-3442176595
  • File Format: EPUB

In Sachen Wunschgewicht gelten Abnehmen und Genießen oft als Gegensätze. Ganz anders bei der Sirtuin-Diät! Durch ausgeklügelte Gerichte mit leckeren Zutaten wie Grünkohl, Sellerie, Rucola und Walnüssen werden Fettverbrennungsenzyme in unserem Körper angeregt: die Sirtuine. Mit einem intensiven 7-Tage-Programm und einem nachhaltigen Ernährungsplan wird Ihre Traumfigur schnell und leicht Realität. Sängerin und Weltstar Adele hat es mit der Sirtuin-Diät geschafft – probieren auch Sie es aus!

Kurzbeschreibung

In Sachen Wunschgewicht gelten Abnehmen und Genießen oft als Gegensätze. Ganz anders bei der Sirtuin-Diät! Durch ausgeklügelte Gerichte mit leckeren Zutaten wie Grünkohl, Sellerie, Rucola und Walnüssen werden Fettverbrennungsenzyme in unserem Körper angeregt: die Sirtuine. Mit einem intensiven 7-Tage-Programm und einem nachhaltigen Ernährungsplan wird Ihre Traumfigur schnell und leicht Realität. Sängerin und Weltstar Adele hat es mit der Sirtuin-Diät geschafft – probieren auch Sie es aus!

Über den Autor und weitere Mitwirkende

Aidan Goggins und Glen Matten sind Ernährungsmediziner und Bestsellerautoren. Ihr Ernährungsansatz verbindet den Wunsch nach einem schlanken Körper mit einem Anspruch auf Gesundheit und Genuss. Mit ihrer Expertise sind sie ständiger Gast in den britischen Medien. Goggins und Matten leben mit ihren Familien in England.

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A Really Big Lunch: Meditations on Food and Life from the Roving Gourmand by Jim Harrison [0802126464, Format: EPUB]

  • Title: A Really Big Lunch: Meditations on Food and Life from the Roving Gourmand
  • Autor: Jim Harrison
  • Print Length: 288 pages
  • Publisher (Publication Date): Grove Press (March 24, 2017)
  • Language: English
  • ASIN: B01MXOP9VF
  • ISBN-10: 0802126464
  • ISBN-13: 978-0802126467
  • File Format: EPUB
“[A] culinary combo plate of Hunter S. Thompson, Ernest Hemingway, Julian Schnabel, and Sam Peckinpah . . . Harrison writes with enough force to make your knees buckle and with infectious zeal that makes you turn the pages hungry for more . . . Jim Harrison has staked out a distinctive place in the world of food writing.”—Jane and Michael Stern, New York Times Book Review on The Raw and the Cooked

New York Times bestselling author Jim Harrison was one of this country’s most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. He also wrote some of the best essays on food around, earning praise as “the poet laureate of appetite” (Dallas Morning News). A Really Big Lunch, to be published on the one-year anniversary of Harrison’s death, collects many of his food pieces for the first time—and taps into his larger-than-life appetite with wit and verve.

Jim Harrison’s legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, Kermit Lynch Newsletter, and more on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison’s pointed aperçus and keen delight in the pleasures of the senses. And between the lines the pieces give glimpses of Harrison’s life over the last three decades. A Really Big Lunch is a literary delight that will satisfy every appetite.

“Harrison is the American Rabelais, and he is at his irreverent and excessive best in this collection.” —John Skowles, San Diego Union-Tribune on The Raw and the Cooked

Review

”Jim Harrison is the Henry Miller of food writing. His passion is infectious.” –Wall Street Journal ”A celebration of eating well and drinking even better as a recipe for the good life.” –Kirkus Reviews (starred review)

About the Author

Jim Harrison (1937-2016) was the author of over thirty-five books of poetry, nonfiction, and fiction, including Legends of the Fall, The Road Home, The English Major, and The Farmer’s Daughter. His writing appeared in the New Yorker, Esquire, Sports Illustrated, Playboy, and the New York Times. He earned a National Endowment for the Arts grant, a Guggenheim Fellowship, and the Spirit of the West Award from the Mountains & Plains Booksellers Association. His work has been recognized worldwide and published in twenty-two languages.Audiobook Narrator Bio: Joe Barrett has appeared both on and off Broadway as well as in hundreds of radio and television commercials. He has earned multiple AudioFile Earphones Awards and has been nominated for the prestigious Audie Award. He has narrated books by such authors as Trevanian, Brian Freeman, Don Winslow, and James W. Huston.