Low Carb Yum 5-Ingredient Keto - Marcaurele - Bog - HarperCollins Publishers Inc - Plusbog.dk

Incredibly easy recipes from Low Carb Yum, one of the all-time most popular low-carb and keto blogs People across the country are discovering low-carb and keto diets and finally achieving weight-loss success, but one of the biggest challenges can be finding easy-to-prepare low-carb recipes that can fit a busy schedule. Everyone wants to get in and out of the kitchen fast, and this where Low-Carb Yum 5-Ingredient Keto comes to the rescue. The cookbook is filled with delicious recipes to make low-carb, high-fat meals with minimal ingredients and no-fuss preparation. Easy and great-tasting foods are the key to success with a keto diet, and it doesn't get much simpler than recipes with 5 ingredients or less. Low Carb Yum 5-Ingredient Keto features over 120 tasty recipes for breakfast, lunch, dinner, dessert, and beverages. - Quick breakfast recipes to start the day off right - Soups and salads that make perfect lunches - Effortless appetizers, snacks, and beverages - Hearty dinners that don't take all day to prepare - Seafood specialties - Decadent yet healthy desserts - Recipes meeting dairy-free, nut-free, egg-free, paleo, and AIP dietary restrictions Low Carb Yum 5-Ingredient Keto is also the perfect guide for keto and low-carb beginners. Whether you've made the move to a keto diet to lose weight or improve health, there's helpful tips and advice including - A rundown of keto basics , with explanations of ketosis, daily macros, and calorie counting - Foods to eat and foods to avoid , making shopping and stocking one's pantry even faster and easier - Common keto mistakes that can cause weight loss stalls - Addressing inflammatory foods which may also be contributing to health issues - Sample daily meal plans for those who need some help during their transition to keto - Nutritional information for all recipes, including macros

Unlocking the Keto Code - Md Gundry - Bog - HarperCollins Publishers Inc - Plusbog.dk

From the author of the New York Times bestselling Plant Paradox series comes this revolutionary take on the keto diet that debunks common myths and shows readers how to reap the rewards of keto with less restriction Like many doctors and nutrition experts, bestselling author Dr. Steven Gundry has long endorsed the ketogenic diet—a style of eating that heavily restricts carbohydrate intake to make the body burn fat for fuel. Because ketosis offers a variety of health benefits, including weight loss, reduced risk of illness, and enhanced energy, Dr. Gundry believed his patients’ efforts to adhere to the challenging regimen was worthwhile. That is, until his research uncovered a shocking truth: We’ve gotten keto all wrong. In Unlocking the Keto Code , Dr. Gundry reveals the biological mechanism that makes keto diets so successful: a cellular process known as “mitochondrial uncoupling.” As it turns out, ketones are not the magical fuel source they’ve been made out to be; in fact, the body cannot run on ketones and fats alone. Over the long term, a very low carb-diet can lead to muscle wasting and poor cognitive health. Luckily, you don’t have to restrict all carbs to reap the benefits of ketosis; you simply have to have enough ketones and other plant compounds called polyphenols present in your body to “unlock” the process of mitochondrial uncoupling. In this insightful, empowering, eminently practical book. Dr. Gundry explains the many ways readers can ignite this process, from feasting on plant-based foods (carbs that are typically off-limits on a keto diet!) to enjoying ketone generating foods such as goat and sheep milk products, to implementing a timed eating schedule. You will even discover the real reason how superfoods, even apple cider vinegar, work their magic; and its not what they you think! Grounded in cutting-edge science, this is the book for all the people who have tried and failed on a keto diet; for vegetarians and vegans who want to go keto; and for anyone who wants to lose weight and enjoy better health while eating a wide variety of foods. With food lists, hacks, and all-new recipes, Unlocking the Keto Code makes going keto easy and enjoyable for the first time.

Cheese, Wine, and Bread - Katie Quinn - Bog - HarperCollins Publishers Inc - Plusbog.dk

“Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions.” —Jenny Linford, author of The Missing Ingredient In this delightful, full-color tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone''s fermented favorites—cheese, wine, and bread—along with classic recipes. Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. What will keep readers glued to the book like a suspense novel is Katie''s personal journey as an expat discovering herself abroad; Katie''s vulnerability will turn readers into fans, and they''ll finish the book feeling like they''re her best friends, trusted with her innermost revelations. In England, Katie becomes a cheesemonger at Neal''s Yard Dairy, London’s preeminent cheese shop—the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus. In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy. In France, Katie meets the reigning queen of bread, Apollonia Poilâne of Paris'' famed Poilâne Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the present and future of French bread. Part artisanal survey, part travelogue, and part cookbook, featuring watercolor illustrations and gorgeous photographs, Cheese, Wine, and Bread is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.

Bread, Wine, Chocolate - Simran Sethi - Bog - HarperCollins Publishers Inc - Plusbog.dk

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.

Instant Pot Miracle Mediterranean Diet Cookbook - Urvashi Pitre - Bog - HarperCollins Publishers Inc - Plusbog.dk

The newest in the bestselling Instant Pot Miracle series, Instant Pot Miracle Mediterranean Diet Cookbook teaches you how to follow one of the world’s healthiest and most recommended diets on the planet—with 100 delicious recipes designed for the Instant Pot. Authorized by Instant Brands. After years of following a strict Keto diet, Urvashi Pitre found that Keto was not only no longer helping her achieve her weight goals, it was also negatively impacting her rheumatoid arthritis. Her quest for a scientifically backed, anti-inflammatory way of eating led her to the Mediterranean Diet. Not only did the change significantly reduce her swelling and discomfort, but she was back to enjoying bread, grains, and fruit which she hadn’t had in years—Urvashi was feeling better than ever, all while eating foods that were restricted on prior diets. Now she shares those recipes that worked for her, all with the help of the Instant Pot to reduce cooking times and cleanup. She uses the principles of the Mediterranean way of eating and applies them to foods and flavors from across the world. Focusing on hearty whole grains, fresh fruits and vegetables, healthy fats, and meat in moderation, this diet is heart-healthy and sure to leave you satisfied. Urvashi’s recipes are known for being foolproof, so you can trust that your meal will come out perfectly every time. With tasty flavors and satisfying ingredients, Instant Pot Miracle Mediterranean Diet Cookbook will be your go-to for healthy meals any day of the week. Recipes include: • Sicilian Eggplant Caponata • Hearty Tortellini Soup • Greek Green Beans with Chicken (Fassolakia) • Salmon Pesto with Spinach • Butternut Chickpea Stew • Farro Risotto with Goat Cheese • Apple and Quinoa Porridge • Rice Milk Horchata • Easy Garlic Naan

Her Daily Bread - Kate Wood - Bog - HarperCollins Publishers Inc - Plusbog.dk

The Ultimate Air Fryer Oven Cookbook - Coco Morante - Bog - HarperCollins Publishers Inc - Plusbog.dk

An accessible book of 100 easy-to-make recipes for delicious dishes prepared in your air fryer, including roasting, frying, baking, dehydrating, and proofing bread. Authorized by Instant Brands. Air fryer ovens are wildly versatile appliances, and the newest model from Instant Brands, ranked #1 in the category, promises to be the best of them all. They have the requisite air fryer basket, as well as an oven rack, baking sheet, and rotisserie spit. The temperature settings are precise and wide-ranging, allowing you to do everything from dehydrating jerky and proofing bread dough to high-heat roasting and broiling. The Ultimate Air Fryer Oven Cookbook makes use of all of these functions and more! The recipes include family-friendly breakfasts such as baked oatmeal and breakfast burritos, snacks and appetizers such as vegetable spring rolls and Scotch eggs, and a wide variety of lunches and dinners for vegetarians and omnivores alike. Whether you have a fully equipped kitchen or a studio kitchenette, you can cook wholesome and delicious meals for any occasion, all with one countertop appliance.

Platanos Go with Everything - Lissette Norman - Bog - HarperCollins Publishers Inc - Plusbog.dk

Paletero Man meets Fry Bread in this vibrant and cheerful ode to plátanos, the star of Dominican cuisine, written by award-winning poet Lissette Norman, illustrated by Sara Palacios, and translated by Kianny N. Antigua. Plátanos are Yesenia’s favorite food. They can be sweet and sugary, or salty and savory. And they’re a part of almost every meal her Dominican family makes. Stop by her apartment and find out why plátanos go with everything—especially love! Perfect for reading aloud and shared story time!

Little Red Hen Big Book - Byron Barton - Bog - HarperCollins Publishers Inc - Plusbog.dk

A little red hen grows grain, threshes wheat, bakes bread, and feeds her chicks—all by herself, without any help from her lazy friends. Young readers will laugh and learn a valuable lesson about teamwork from this classic tale! This oversize edition (18 x 18") is prefect for sharing in a library or classroom. Byron Barton''s simple words, bold images, and imaginative use of color have made his many picture books perennial favorites with young children. This retelling of the well-loved folktale "The Little Red Hen" continues to draw in preschoolers with its humor and bright primary colors.

Hippie Food - Jonathan Kauffman - Bog - HarperCollins Publishers Inc - Plusbog.dk

An enlightening narrative history—an entertaining fusion of Tom Wolfe and Michael Pollan—that traces the colorful origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine. Food writer Jonathan Kauffman journeys back more than half a century—to the 1960s and 1970s—to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food. From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today’s quotidian whole-foods staples—including sprouts, tofu, yogurt, brown rice, and whole-grain bread—were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine that hit every corner of this country. A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing, Hippie Food is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.

Punky Aloha - Shar Tuiasoa - Bog - HarperCollins Publishers Inc - Plusbog.dk

Meet Punky Aloha: a girl who uses the power of saying "aloha" to experience exciting and unexpected adventures! Punky loves to do a lot of things—except meeting new friends. She doesn’t feel brave enough. So when her grandmother asks her to go out and grab butter for her famous banana bread, Punky hesitates. But with the help of her grandmother’s magical sunglasses, and with a lot of aloha in her heart, Punky sets off on a BIG adventure for the very first time. Will she be able to get the butter for grandma? Punky Aloha is a Polynesian girl who carries her culture in her heart and in everything she does. Kids will love to follow this fun character all over the island of O’ahu.

Rhett & Link Present: The Mythical Cookbook - Josh Scherer - Bog - HarperCollins Publishers Inc - Plusbog.dk

#1 New York Times bestseller From the larger-than-life team behind the internet’s most-watched daily show, Good Mythical Morning , and culinary spinoff, Mythical Kitchen , a one-of-a-kind cookbook with 100 recipes for living a Mythical, and delicious, life. When it comes to food—the good, the gooder, and the shockingly not un-good—Mythical Chef Josh, Rhett & Link, and the Mythical Kitcheneers have just about done it all. They’ve taste-tested, mythbusted, and dreamed up the most inventive, delicious, and ridiculous foods imaginable, all for your eyeballs to eat on-screen. But, since your mouth does a much better job of eating than your eyeballs, this flavor-packed cookbook is bringing the best of the Mythical extended universe into your kitchen. From breakfast to dessert and everything in between, inside these pages you’ll find fan favorites and new inspirations including: - Garlic Bread McMuffins - Chicken and Waffles Pot Pie - Grilled Cheese Ramen - Link’s Mom’s Country Fried Steak - Rhett’s Top Secret Baked Beans - Animal-Style Mac ‘n’ Cheese - Skittle-Milk French Toast - Flamin’ Hot Cheetos Chicken Sandwich - Sriracha Fish & Chips - Elvis Bread Pudding - Pop Tart Lava Cakes Filled with one-of-a-kind recipes, profound life advice, candid photos, and at least one weird story about an angry toaster that’s come to life, The Mythical Cookbook will help you cook deliciously, eat happily, and live Mythically. And have no fear: while their on-screen creations push food to the limits, the recipes in this book are delicious and doable for real life in real kitchens. Bring extra napkins to the table—you’ll need them.

Baking with Julia - Julia Child - Bog - HarperCollins Publishers Inc - Plusbog.dk

Baking with Julia Nothing promises pleasure more readily than the words "freshly baked." And nothing says magnum opus as definitively as Baking with Julia , which offers the dedicated home cook, whether a novice or seasoned veteran, a unique distillation of the baker''s art. Baking with Julia is not only a book full of glorious recipes but also one that continues Julia''s teaching tradition. Here, basic techniques come alive and are made easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you''ll turn to again and again for all your baking needs. With Baking with Julia in your cookbook library, you can become a master baker. And there''s no better time to be baking than now. Quality baking today is more varied, more exciting, and simply more authentic than ever before. Baking with Julia celebrates this tremendous range with enticing recipes that marry sophisticated European techniques to American tastes and ingredients. With creative flair, napoleons are layered with tropical fruits, pumpkin and cranberries are kneaded into bread doughs, and a tart is topped with sweet stewed onions. Along the way, step-by-step photographs demonstrate the basic building blocks of the pastry and bread baker''s repertoire, and from this firm foundation fancy takes flight. Baking with Julia presents an extraordinary assemblage of talent, knowledge, and artistry from the new generation of bakers whose vision is so much a part of this book. The list of contributors reads like a Who''s Who of today''s master bakers, including Flo Braker, Steve Sullivan, Marcel Desaulniers, Nick Malgieri, Alice Medrich, Nancy Silverton, Martha Stewart, and a host of bright new talents such as Jeffrey Alford and Naomi Duguid. With nearly two hundred recipes, and half as many pages of tantalizing full-color photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than fifty pages of illustrated reference sections define basic terms and techniques, and explain the hows and whys of batters and doughs to take you effortlessly through the essential techniques. If you''ve never made flaky pie crust, your first no-fail experience is at hand. If you''ve never baked bread, that most satisfying and sensual pleasure awaits the turn of a page. With recipes for breads, pastries, cookies, and cakes—from chocolate to cheesecake, from miniature gems to multi-tiered masterpieces—this cookbook is a total immersion experience in the wonder of home baking.

In the Night Kitchen - Maurice Sendak - Bog - HarperCollins Publishers Inc - Plusbog.dk

From the acclaimed author-artist Maurice Sendak comes a Caldecott Honor-winning tale of a fantastical dream world. This comic fantasy will delight readers of all ages with playful illustrations and an imaginative world only Sendak could create. In the Night Kitchen is the classic story of Mickey''s adventures in the bakers’ kitchen as they prepare our morning cake. "Milk in the batter! Milk in the batter! We bake cake and nothing’s the matter!" the bakers sing. The bakers in the night kitchen need more milk for their batter, but then Mickey falls into the cake! They decide to put him in the oven anyway, but Mickey has different plans. He escapes in a plane made of bread dough and helps the bakers find the milk at last. "A celebration of the primal, sensory world of childhood and an affirmation of its imaginative potency," proclaimed Children''s Books and Their Creators .

Magnolia Table, Volume 2 - Joanna Gaines - Bog - HarperCollins Publishers Inc - Plusbog.dk

From breakfast to dinner, plus breads, soups, and sides, Joanna Gaines'' Magnolia Table, Volume 2 gives readers abundant reasons to gather together—an instant #1 New York Times bestseller! Following the launch of her #1 New York Times bestselling cookbook, Magnolia Table , and seeing her family’s own sacred dishes being served at other families’ tables across the country, Joanna Gaines gained a deeper commitment to the value of food being shared. This insight inspired Joanna to get back in the kitchen and start from scratch, pushing herself beyond her comfort zone to develop new recipes for her family, and yours, to gather around. Magnolia Table, Volume 2 is filled with 145 new recipes from her own home that she shares with husband Chip and their five kids, and from the couple’s restaurant, Magnolia Table; Silos Baking Co; and new coffee shop, Magnolia Press. The book is beautifully photographed and filled with dishes you’ll want to bring into your own home, including: - Mushroom-Gruyére Quiche - Pumpkin Cream Cheese Bread - Grilled Bruschetta Chicken - Zucchini-Squash Strata - Chicken-Pecan-Asparagus Casserole - Stuffed Pork Loin - Lemon-Lavender Tart - Magnolia Press Chocolate Cake

"New York Times" Cookbook - Craig Claiborne - Bog - HarperCollins Publishers Inc - Plusbog.dk

Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced. Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts. Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.

The Artisan Soul - Erwin Raphael Mcmanus - Bog - HarperCollins Publishers Inc - Plusbog.dk

The Most Important Work of Art Is the Life That We Create In The Artisan Soul , Erwin Raphael McManus— author, thought leader, and founder of MOSAIC in Los Angeles—pens a manifesto for human creativity and the beginning of a new renaissance. McManus not only calls us to reclaim our creative essence but reveals how we can craft our lives into a work of art. There are no shortcuts to quality, and McManus celebrates the spiritual process that can help us discover our true selves. McManus demonstrates that we all carry within us the essence of an artist. We all need to create—to be a part of a process that brings to the world something beautiful, good, and true—in order to allow our souls to come to life. It's not only the quality of the ingredients we use to build our lives that matters, but the care we bring to the process itself. Just as with baking artisan bread, it's a process that's crafted over time. And God is the master artisan of our lives. With poignant, inspirational stories and insights from art, life, history, and scripture interspersed throughout, McManus walks readers through the process of crafting a life of beauty and wonder.

The Humane Economy - Wayne Pacelle - Bog - HarperCollins Publishers Inc - Plusbog.dk

A NEW YORK TIMES, WASHINGTON POST, and LOS ANGELES TIMES BESTSELLER "ESSENTIAL READING." — JANE GOODALL "A CRITICALLY IMPORTANT BOOK." — JACK WELCH From the leader of the nation’s most powerful animal-protection organization comes a frontline account of how conscience and creativity are driving a revolution in American business that is changing forever how we treat animals and create wealth. Wayne Pacelle of the Humane Society of the United States reveals how entrepreneurs, Fortune 500 CEOs, world-class scientists, philanthropists, and a new class of political leaders are driving the burgeoning, unstoppable growth of the “humane economy.” Every business grounded on animal exploitation, Pacelle argues, is ripe for disruption. Indeed each one of us is, and will be, touched by this far-reaching transformation in food and agriculture; in the pharmaceutical, chemical, and cosmetics industries; in film, television, and live entertainment; in tourism and wildlife management; in the pet trade for dogs and cats and exotic wildlife; and in fur and leather fashions. Collectively it promises to relieve or end the suffering of billions of creatures, while allowing businesses aligned with the best instincts and values of their customers to flourish. Pacelle shows, for instance, how the cruelties of industrial chicken farming are quickly becoming obsolete with a visit to Hampton Creek, the makers of a plant-based egg substitute and the world’s fastest-growing food startup ever. Pacelle also recounts the stories of how established companies are joining in this economic transformation: from Petco and PetSmart, which have turned the conventional pet store model on its head by forswearing puppy mill suppliers in favor of shelter dogs; to John Paul Mitchell Systems, the Body Shop, and Lush, which use safe ingredients instead of animal tests for their cosmetics; to major food retailers like Whole Foods, Chipotle, and even Costco and Walmart, which are embracing animal welfare standards that are one by one unwinding the horrors of the factory farm. The Humane Economy is a clarion call to business leaders and to the world’s growing animal protection movement; it is equally a warning to the static thinking of animal-use industries and their apologists: “Here, in this humane economy,” Pacelle argues, “human ingenuity meets human virtue, and we discover at last that we can have it both ways — a better world for us and for animals, too.”

The Plant Paradox Cookbook - Steven R. Gundry - Bog - HarperCollins Publishers Inc - Plusbog.dk

From renowned cardiac surgeon and acclaimed author Dr. Steven R. Gundry, the companion cookbook to New York Times bestselling The Plant Paradox , offering 100 easy-to-follow recipes and four-color photos. In the New York Times bestseller The Plant Paradox , Dr. Steven Gundry introduced readers to the hidden toxins lurking in seemingly healthy foods like tomatoes, zucchini, quinoa, and brown rice: a class of plant-based proteins called lectins. Many people are familiar with one of the most predominant lectins—a substance called gluten, which is found in wheat and other grains. But while cutting out the bread and going gluten-free is relatively straightforward, going lectin-free is no small task. Now, in The Plant Paradox Cookbook , Dr. Gundry breaks down lectin-free eating step by step and shares one hundred of his favorite healthy recipes. Dr. Gundry will offer an overview of his Plant Paradox program and show readers how to overhaul their pantries and shopping lists to make delicious, simple, seasonal, lectin-free meals. He’ll also share his hacks for making high-lectin foods safe to eat, including methods like pressure-cooking grains and peeling and deseeding tomatoes. With a quick-start program designed to boost weight loss and recipes for smoothies, breakfasts, main meals, snacks, and desserts, The Plant Paradox Cookbook will show readers of The Plant Paradox —and more—how delicious it can be to eat lectin-free.

Stacked - Owen Han - Bog - HarperCollins Publishers Inc - Plusbog.dk

"Owen is a food star for a new generation...I can’t wait to try more of his creations from this book!" —Gordon Ramsay Take your sandwich game to the next level with mouthwatering out-of-the-ordinary recipes from TikTok’s reigning “Sandwich King” Owen Han. Everyone loves a good sandwich, but when was the last time you had a GREAT one? Isn’t it about time your turkey club got an upgrade? Enter Owen Han, whose epic creations between bread have earned him millions of followers on social media. He’s renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritages. And in Owen’s book, anything that can be stacked and held in your hand counts as a sandwich—from a taco to a bao to a wrap. Think recipes like: - Turkey Crunch Sandwich with Frico Crisps - Hawaiian Breakfast Sandwich - Snapper Po’ boy with Remoulade - Peking Duck Wrap - OG Steak Sando with Caramelized Onion and Aioli - Crispy and Spicy Eggplant Sandwich - Bao with Hoisin Pork Burnt Ends - Lemon-Herb Salmon Burgers with Fennel Slaw - Salted Brownie Ice Cream Bar From Breakfast to Dessert Sandwiches, this collection showcases every type of sandwich under the sun (and then some). With easy-to-follow instructions and mouthwatering photos, Stacked is perfect for anyone looking to elevate their sandwich game. Get ready to experience sandwiches like never before with these one-of-a-kind, delicious recipes.

Let Them Stare - Julie Murphy - Bog - HarperCollins Publishers Inc - Plusbog.dk

An instant New York Times and Indie bestseller!From Emmy Award winner Jonathan Van Ness of Queer Eye and #1 New York Times bestselling author Julie Murphy comes a bighearted story about friendship, love—and discovering the secrets and beauty of your own hometown. Sully is ready to get out of Hearst, Pennsylvania. With a fashion internship secured, the gender-nonconforming eighteen-year-old is trading in their stifling small town for the big city. Sully even sells their beloved car, to Bread—er, Brad—the most boring (and maybe only other) gay kid in town. When Sully’s internship goes up in smoke, they’re trapped in Hearst with no cash—and no car. Desperate, they go to the thrift store, their personal sanctuary. There, they discover a vintage bag—like "put this baby in an airtight case at the MET" vintage. If Sully can authenticate it, the resale value would be enough for a new life in the city. But when they begin to investigate, Sully finds themself haunted. Literally. With the ghost of Rufus, a drag performer from the fifties with no memory of how he died standing—no, floating—in their bedroom, Sully’s summer has a new purpose: 1) help this ghostly honey unlock his past and move on and 2) make bank—after all, the Real Real doesn’t take poltergeist purses. With Rufus in tow, and Brad—who’s looking pretty scrumptious these days—playing chauffeur, Sully delves into the history of the town they’re so desperate to escape. Only to discover that there might be more to Hearst than they ever knew. “A quirky, passionate, rebellious, and quick-witted novel." — Kirkus Reviews (starred review)

Savory Baking - Erin Jeanne Mcdowell - Bog - HarperCollins Publishers Inc - Plusbog.dk

Food & Wine''s 28 Cookbooks and Food Books to Add to Your Shelf This Fall Bon Appétit ''s 27 Best Cookbooks of 2022 From the New York Times bestselling author of The Book on Pie and The Fearless Baker , a savory baking book for delicious baked goods at any time of day. Savory Baking is the next best thing to a private baking and pastry class from star food stylist and baking expert Erin Jeanne McDowell, given in her signature fun and reassuring style. Not only are each of her recipes intensely crave-able, they also offer inventive inspirations and variations for endless, out-of-the-box customizations and more flexibility. Take her Buttermilk Biscuits, for instance, which comes together in a single bowl. You can cut them in different shapes—Erin prefers squares so there’s no scrap dough left. And she suggests adding cheese (or fresh herbs or bacon) for bolder flavor. Or substituting the buttermilk with sour cream or crème fraiche for a je ne sais quoi tang. Or adding her green chile gravy when serving. Or make a monkey bread made of biscuit dough! Or... Chapters span all day (and night) for freshly baked goods whenever the mood strikes: - Easy and Essential Bakes - Stovetop Savories - Yeasted Doughs - Pizzas, Flatbreads, and Stuffed Breads - Pastries - Snacks, Bites, and Apps - Pies and Tarts And for those who can’t shake the sugar, there are “sweet tooth breaks” throughout. With Erin’s can-do encouragement, expert tips, and “Prep School” features to get you equipped with basic techniques throughout, this sweeping and beautifully photographed guide to savory baking will exponentially expand your savory baking repertoire with a ton of delicious fun.

The Multi-Cooker Baby Food Cookbook - Jenna Helwig - Bog - HarperCollins Publishers Inc - Plusbog.dk

Making your own fresh, unprocessed baby food is as easy as “setting it and forgetting it” when you enlist your multi-cooker or slow cooker Here, Jenna Helwig, author of Real Baby Food and Baby-Led Feeding and the food editor at Parents magazine, shares 100 recipes to nurture your baby’s development and cultivate wholesome family mealtimes. Best of all, making baby food in a multi-cooker or slow cooker gives you the gift new parents need most— time : You simply put the food in the pot, set the time, and walk away. Here are some of the great reasons to make your own baby food using a multi-cooker: • You’re in control: You’re not limited by the varieties on supermarket shelves and can customize foods for your baby. • It’s easy and convenient: Most recipes require just one pot, and the machine does all the work for you. Many of these recipes are ready in 30 minutes or less. • The timing is flexible: Many of the recipes can be made fast or slow using either a pressure or slow cooker—flexibility that’s priceless when you’re juggling irregular schedules. • It’s economical: Making your own is much less expensive than buying the same amount of jarred baby food. • It saves time: Make and store big batches, and you’ll have dinner at the ready for weeks. From starter foods to family meals, recipes include DIY staples like yogurt; single-ingredient fruit and veggie purées; finger foods like Purple Sweet Potato Patties, Blueberry Banana Bread, and Chicken Nuggets; and toddler-friendly meals like Cauliflower Mac ’n’ Cheese, Meatballs, and Savory Steel-Cut Oats. All recipes are vetted by a registered dietitian and include nutritional information to help ensure healthy mealtimes.

How to Not Always Be Working - Marlee Grace - Bog - HarperCollins Publishers Inc - Plusbog.dk

Filled with practical advice to help you curb your unhelpful obsessions and build boundaries between your work, your job, and your life— How to Not Always Be Working is for any- and everyone who wants to create a sacred space in their lives. Part workbook, part advice manual, part love letter, How to Not Always Be Working ventures into the space where phone meets life, helping you define your work (what we do out of sense of purpose), your job (what we do to make money), and your breaks (what we do to recharge). These boundaries help us reconnect with ourselves and the people who matter most to us. It addresses complex issues such as what to do if your work and your job are connected, provides insights to help you figure out how much is too much, and offers suggestions for making the best use of your time. Essential for everyone who feels overwhelmed and anxious about our hyper-connected world—whether you’re an office worker, a student, a salesperson, or a yoga instructor— How to Not Always Be Working includes practical suggestions and thoughtful musings that prompt you to honestly examine your behavior, how you burn yourself out, and why you’re doing it. A creative manifesto for living better, it shows you how to carve sacred space in your life. Written for the bread-baker trying to do something that''s just for themselves to the corporate lawyer who''s always on email—and everyone in between— How to Not Always Be Working includes everything from actionable suggestions such as sleeping with your phone in a different room to philosophical prompts that invite readers to ask how they burn themselves out and why they''re doing it.

Roots, Heart, Soul - Amy Paige Condon - Bog - HarperCollins Publishers Inc - Plusbog.dk

Chef Todd Richards, the James Beard Award–winning author of Soul , is your guide to exploring West African diaspora cooking in the Americas, spanning history from the slave trade through the Great Migration, with over 100 mouthwatering recipes and illuminating narratives. Across centuries and continents, the influence of West African food and culture draws a delicious family tree whose branches stretch into the Caribbean, Mexico, and the United States from coast to coast—from the deep South to the Wild West and all the roads in between. In this sprawling and evocative cookbook, acclaimed chef Todd Richards traces these shared roots and the journeys that connect them. Researched and informative, this book takes you beyond the recipes, exploring the history behind these traditional dishes—and the people who created them—and how peoples of the West African diaspora shaped and changed American history as we know it today. Including vibrant documentary photography, features throughout highlight interviews with chefs and luminaries, additional notes on ingredients and historical context, and expert chef’s tips. At the heart of the book are Chef Todd’s inspired recipes, including: - Peanut and Mustard Greens Soup with Ginger and Tomato - Haitian Oxtail with Beef Broth and Pikliz - Grilled Shrimp Mojo with Black Bean Puree and Toasted Rice - Grilled Quail Tacos with Mole Poblano - Scallion and Smoked Cheddar Cornbread Fritters with Red Pepper Honey - Peach Cobbler with Butter Pecan Ice Cream - Buffalo Style Frog Legs or Chicken Wings with French Onion Ranch Dressing - 7-Up Cake - Chicago-Style Beach Spaghetti - BBQ Shrimp with Garlicy French Bread and Parsley Butter - Beignets with Espresso Powdered Sugar From page to glorious page, Todd’s deep knowledge and vivid storytelling remind us that cooking and sharing food is a joyous way to connect with history, culture, and each other.