Biggest Loser Family Cookbook: Budget-Friendly Meals Your Whole Family Will Love

Product Description

As grocery costs continue to rise, many family cooks are finding themselves in a tough predicament: How can they feed their families healthy, satisfying meals without breaking the bank? In The Biggest Loser Family Cookbook, New York Times best-selling author Devin Alexander shows families that eating on a budget can be easy, nutritious— and delicious! With more than 125 recipes that will satisfy every member of the family, Chef Alexander provides complete, affordable options for breakfast, lunch, and dinner, along with mix-and-match side dishes, healthy snacks, and desserts. From Broccoli & Cheddar Frittatas to Steak Fajita Quesadillas, Family Sized Meatball Parmesan to Peanut Butter Fudge Sundaes, these wholesome, satisfying dishes will become an essential part of every family cook’s repertoire. In addition to an overview of the Biggest Loser eating plan and Chef Alexander’s recipes, readers will find helpful cooking and cost-saving tips from favorite Biggest Loser contestants and online club members. They will also find simple ways to get kids involved in the kitchen and fun ideas for family mealtimes. Designed to make healthy eating accessible for everyone, The Biggest Loser Family Cookbook will help pad wallets—not waistlines.





About the Author

DEVIN ALEXANDER is the host of Healthy Decadence with Devin Alexander on Discovery Health Channel and is the author of the New York Times best-selling The Biggest Loser Cookbook. She’s written articles for Prevention, Women’s Health, Shape, and Fitness, among others, and has appeared on Good Morning America, The View, The Biggest Loser, and more. She lives in Los Angeles. MELISSA ROBERSON is the editor of BiggestLoserClub.com. She has worked on new media projects for the New York Times, Amazon.com, and BarnesandNoble.com, among others. She lives in Hoboken, New Jersey.

http://www.devinalexander.com/

The Lighting Cookbook for Fashion and Beauty Photography: Foolproof Recipes for Taking Perfect Portraits

Product Description
• Step-by-step recipes for great pictures
• Demystifies lucrative fashion and beauty photography

• Beautiful examples with diagrams and instructions—everything the photographer needs in the studio or on location

Surfing the Menu: Two Chefs, One Journey: A Fresh Food Adventure

Product Description

Surfing the Menu is based on the exciting eight-part cookery series of the same name, in which two talented chefs, Curtis Stone and Ben O'Donoghue, travel the rugged land and scenic coastline of Australia, sourcing local produce and cooking up a storm. Each chapter is drawn from one program of the series, incorporating the recipes used, the places visited, and the people met along the way. With Australia now considered a hot spot for innovative cooking and includign stunning location shots, this book is a ideal for foodies and fans of this beautiful continent. The culinary creativity of the Stone and O’Donoghue are wonderfully evident in these dishes, from Pink-Eye Potato, Olive and Caper Salad (Tasmania) to Barbecued Hot and Sour Tuna Escalopes (the Abrolhos Islands) to Pear and Macadamia Nut Crumble (Byron Bay). It's all regional, seasonal, and scrumptious, presented step-by-step and illustrated with captivating color photographs throughout.

Tangy Tart Hot and Sweet: A World of Recipes for Every Day

From Publishers Weekly

The host of TV's Top Chef, Lakshmi (Easy Exotic) puts her own culinary skills to the test in this glossy, cosmopolitan cookbook. Here, in vibrant colors, are her own palate-shaping memories in the form of recipes and short but highly personal essays. Like Nigella Lawson, Lakshmi's sex appeal is part of her draw as a food personality, and this collection obliges with adorable family photos as well as glamour shots of the model/actress nibbling on her creations.

Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist

Sharing a title with that of her TV Food Network show, Ingrid Hoffman's Simply Delicioso offers 125 Latin-American recipes that reflect her food-loving vivacity. Dishes like Tamarind-Glazed Baby Back Ribs, Salmon Crevice with Mango, and Chipotle Tamale Pie give some idea of her savory way with the traditional Latin repertoire. Hoffman also includes formulas for sweets like Dulce de Leche Cookie Sandwiches and Passion Fruit Mousse, and for and drinks, such as Tart Banana Crush. These are instantly attractive recipes that cooks should have no trouble preparing once ingredients are on hand. (Hoffman provides a handy pantry of necessary items.) She also offers anecdotes and Chica Tips; both help limn her as a happy, serious eater as well as practiced cook. With color illustrations, the book is just the thing when the urge for big flavor strikes. --Arthur Boehm

The Thrifty Cookbook: 476 ways to eat well with leftovers - Kate Colquhoun

Editorial Reviews
Review
'Full of money-saving wisdom about shopping, storing and serving but, best of all, recipes that don't make eating leftovers seem like a poor option' Daily Mail 'Delicious food doesn't have to be pricey. Gastro-thrift guru Kate Colquhoun conjures up a fabulous feast on a budget' Sunday Times 'Colquhoun takes fit-for-the-bin food and turns it into a feast - good for you, your bank balance and the environment' Easy Living 'A beautifully produced book ... full of ideas and recipes you can actually imagine cooking' Independent on Sunday --This text refers to an out of print or unavailable edition of this title.

Use It Up Cookbook: Creative Recipes for the Frugal Cook - Catherine Kitcho

Editorial Reviews
Review
The Use It Up Cookbook: Creative Recipes for the Frugal Cook is a handy kitchen reference that contains more than 125 recipes using ingredients that are frequently left over from other dishes and often go to waste. Perfect for small households, each chapter focuses on a single ingredient like tomato paste, cheese, applesauce and cooked rice, to name just a few. There are recipe styles to suit every taste, including comfort foods, light and healthy alternatives, and creative gourmet combinations. The book includes pages at the end of each chapter for jotting down your own notes and recipes, and a concise guide to proper food storage provides information to help keep track of what's in your pantry. -- http://mygourmetconnection.com

Southern Farmers Market Cookbook - Holly Herrick

Review
Ever visit your local farmer's market and find yourself loaded up with an abundance of fresh, yummy, locally grown fruits and veggies, and then find yourself back home looking at it all on your counter top and saying to yourself "Now what?, now that I have all of this yummy goodness setting here, what can I make with all of it?". . . This is a book that you'll find yourself turning to time and time again after your weekend visits to your local farmers market. No more of the "What shall I make with this?" game. Now you'll have the answer with more than 75 seasonal recipes to help you along the way. As we say in the South "Ya'll eat up now!" (Tina Wilson Small Town Living )

As fresh as a basket of just-picked produce-and every bit as appealing-Holly Herrick's Southern Farmers Market Cookbook sprouts in bookstores this month. Chock full of colorful recipes, it's the perfect helpmate for at-home cooks looking to make the most of the Lowcountry's bountiful harvest.
(Charleston Magazine )

Between farmers and the public, "The link is there, the bond is forged," she says.

"I think it's always been in the South, but, like everywhere, I think for a while we got away from it because so much of our food was packaged, which became a convenient way to shop. Because farmers markets are becoming more prevalent and because people are becoming more aware of why it's important to shop local and seasonal, they're kind of feeding upon each other. I think it's really exciting."
(The Post and Courier )

"Holly Herrick dedicates her new cookbook to those who 'nurture, cultivate , and bring forth the priceless gems of the seasons. She aptly pays special tribute to small farmers of the South, 'who achieve all of this with the added burden of a scorching summer sun.'...."Local, fresh and organic are trendy buzzwords, but they're really nothing new, Holly points out. "Our ancestors ate whatever they could catch that day or pick from the field."
(Pat Wilens Southern Living, People & Places )

Whoopie Pies : Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes - Sarah Billingsley, Amy Treadwell

Editorial Reviews
Product Description
Is it a cake? Is it a cookie? With such deliciously soft and sweet cream-filled snacks, does it matter? The Internet is abuzz with recipes and stories of whoopie pie folklore, while customers everywhere are descending on bakeries in droves demanding these delectable treats. This adorable volume the only cookbook devoted entirely to whoopie pies features more than 40 mix-and-match recipes, including the classic chocolate with marshmallow cream and a range of bright flavor combinations such as red velvet, green tea, pumpkin with a tangy cream cheese filling, and oatmeal with, yes, maple-bacon buttercream. With a puffy cover as soft as cake, plenty of color photos and hand-drawn illustrations, dozens of DIY decorating instructions, fun facts and baking tips, Whoopie Pies will make a welcome addition to any baker's bookshelf.

Making Whoopies: The Official Whoopie Pie Book - Nancy Griffin

Product Description
Whoopie pies could be declared the official Maine dessert, and many assert that the rotund chocolate confection originated there, although Pennsylvania actually has a an equally strong claim to that honor. No matter-aficionados in both locales never tire of the giant sandwich cookies, and the comfort-food treats are enjoying a renaissance as bakeries offer gourmet versions on the Internet.

Noma: Time and Place in Nordic Cuisine - René Redzepi

Review
Noma is the most important cookbook of the year. - The Wall Street Journal

"Noma is an international sensation." - Frank Bruni, The New York Times

"Rene is a master locavore--the most intense and ingenious I've ever met." - Jeffrey Steingarten, Vogue

The Camper Van Cookbook: Life on 4 Wheels, Cooking on 2 Rings - Martin Dorey, Sarah Randell

Review
Turn your road trip into a culinary experience. Quite simply, this book is destined to reach camper van bible status... Ideal for families, singlies, foodies, festival-goers and outdoor lovers - you'd have to have a screw loose not to love this book. -- adventure-cornwall.co.uk 20100510 His charmingly eccentric account of life on the road, one delicious recipe at a time, is set to become a modern outdoor classic... it occurs to me that Martin, who pulses with energy and Boy's Own enthusiasm, was made for television. Perhaps he could be sponsored by the British Tourist Authority, as he leads viewers down highways and byways to soak up the scenic beauty -- while feasting on breakfast frittata with bacon. Many of the recipes would work just as well for a 'tented' camping holiday but the vintage wheels lend the whole occasion a certain grooviness. -- YOU Magazine Mail on Sunday 20100510 This is not just a recipe book but a hugely practical, funny, inspiring introduction to camper van living. A cult book in the making, if I'm not mistaken. -- Fiona Beckett

Heston's Fantastical Feasts - Heston Blumenthal

Review
PRAISE FOR THE BIG FAT DUCK COOKBOOK: It's not just a cookbook. It's not just an art book. It's not just a record of the most innovative and exhilarating self-taught chef to have ever come from the UK. The Big Fat Duck Cookbook transcends all others because Heston Blumenthal transcends all others ... The cookbook will never be the same again' Independent on Sunday 'Akin to edible performance art' Observer Food Books of the Year 'If sex began after the Chatterley ban, the British didn't do proper tuck before The Fat Duck ... The Fat Duck has been declared the world's finest and has changed how we think about food ... chefs should leave the mad science to Heston' Daily Telegraph --This text refers to an out of print or unavailable edition of this title.

The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion - John Barricelli

Review
Recipe from the SoNo Baking Company Cookbook:

Ginger Cookies
Makes 60

Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup sugar, plus 1/2 cup for rolling
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 large egg, at room temperature
1/4 cup unsulfured molasses

I'm Just Here for the Food: Version 2.0 - Alton Brown

Product Description
Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was "Good Eats", one of Food Network's most popular programmes. Four years ago, when Alton Brown set out to write "I'm Just Here for the Food", he wanted to create a cookbook unlike any other - a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting edge graphics and a fresh take on preparing food, "I'm Just Here for the Food" became one of the best-selling cookbooks of the year - and received the James Beard Foundation/KitchenAid Book Award as best reference book. This year, to commemorate and celebrate this more-than-300-thousand-copies-sold success story, STC is pleased to announce "I'm Just Here for the Food: The Director's Cut". This special edition features 10 brand-new recipes, 20 pages of material not included in the original book, a jacket that folds out into a poster and a removable refrigerator magnet - all wrapped around the material that made the original a classic instruction manual for the kitchen. The book now combines more than 90 recipes with a wealth of information that allow anyone - at any level of expertise - to understand the whys and wherefores of cooking.

Heart of the Artichoke and Other Kitchen Journeys- David Tanis

From Publishers Weekly
Starred Review. Tanis (A Platter of Figs) has been a chef at Berkeley's Chez Panisse for so long, he seems to have achieved a certain California Zen master state of being. A recipe is "what happens between the concept of a dish and its final result," he observes, then paints a fine line between "om" and "yum" with 14 meditations on kitchen rituals, small moments of epiphany that tie his childhood oatmeal to his adult polenta or celebrate the genius of the Ziploc bag. Cooks who live in an unchanging climate seem to have a penchant for dividing their cookbooks into seasonal chapters and Tanis is no exception. The (artichoke) heart of this work consists of 20 full menus, five for each season. Spring offerings include Vietnamese vegetable summer rolls, and "The Flavor of Smoke," featuring tea-smoked chicken salad. Summer belongs to herbs with choices like flat-roasted chicken with rosemary, and rice salad with sweet herbs. With the fall comes flatbread, a focaccia served alongside stuffed raviolone. And winter brings fragrant lamb with prunes and almonds. Tanis rounds out the book with four feasts, celebrational meals involving a suckling pig or kid goat stew. When not easing the reader into some potentially complex dishes, Tanis enjoys reliving his culinary European adventures, adding an unfortunate air of pretension to his otherwise sincere labor of love. (Nov.) (c)
(c) Copyright PWxyz, LLC. All rights reserved.

Product Description
Recipes from a very small kitchen by a man with a very large talent.

Nobody better embodies the present-day mantra "Eat real food in season" than David Tanis, one of the most original voices in American cooking. For more than a quarter-century, Tanis has been the chef at the groundbreaking Chez Panisse, in Berkeley, California, where the menu consists solely of a single perfect meal that changes each evening. Tanis's recipes are down-to-earth yet sophisticated, simple to prepare but impressive on the plate.

Tanis opens this soulful, fun-to-read cookbook with his own private food rituals, those treats'jalapeño pancakes, beans on toast, pasta for one'for when you are on your own in the kitchen with no one else to satisfy. Then he follows with twenty incomparable menus (five per season) that serve four to six. Each transports the reader to places far and wide. And for grand occasions, a time for the whole tribe to gather around the table, Tanis delivers festive menus for holiday feasts. So in one book, three kinds of cooking: small, medium, and large.

http://www.amazon.com/Heart-Artichoke-Other-Kitchen-Journeys/dp/157965407X/ref=sr_1_1?s=books&ie=UTF8&qid=1295447840&sr=1-1

http://www.chezpanisse.com/about/our-chefs/

The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant - Judy Rodgers (Boek)

Review

Judy Rodgers, chef-owner of San Francisco's Zuni Cafe, has produced a true classic with The Zuni Cafe Cookbook. This book gives the cook and the reader two accessible temptations: to read from cover to cover, and to cook from cover to cover. One of the great voices in food writing today, Judy Rodgers truly stands shoulder-to-shoulder with any of the master food writers who have preceded and influenced her. Her writing is as delicious as the famous Zuni Roast Chicken with Bread Salad, as simple and elegant as the Zuni Cafe Caesar Salad.

Pie: A Global History (The Edible Series) - Janet Clarkson (Boek)

From Publishers Weekly
Starred Review. Clarkson's loving ode to pie is a rich, savory history of one of the world's oldest and most iconic dishes. Pie plates being, quite literally, the first baking container, virtually all baked goods that weren't bread were known as pie. While winnowing down the definition, Clarkson finds that the first pies-as-we-know-them offered an ingeniously efficient mode for preserving fillings like meat and vegetables. Portability was a bonus feature-workers and travelers have been carrying pies with them at least since Chaucer's time-making them stalwarts for cooks of all skill levels. The book's slim page count belies a wealth of information, including the science of flaky crust, recipes from yesteryear, the real-life inspirations for famous pie lovers like Georgie Porgie and Little Jack Horner, and a brief dissertation on why pie is so delicious ("biology makes us do it"). With enthusiasm and detailed research, Clarkson's entertaining history is a nutrient-rich meal for the mind, sure to be devoured as happily as its subject. 40 color plates.

The Biggest Loser Dessert Cookbook: More than 80 Healthy Treats That Satisfy Your Sweet Tooth without Breaking Your Calorie Budget - Devin Alexander, The Biggest Loser Experts and Cast, Melissa Roberson (Boek)

Product Description
Each season on The Biggest Loser, we watch the contestants sweat their way to a healthier body and a brand new lease on life. But the dramatic changes that unfold on our television screens are only part of the story. To be successful at home, the contestants have to develop strategies and sustainable habits they can maintain for the long haul. And that includes learning how to satisfy sweet cravings—and keep deprivation at bay.

In The Biggest Loser Dessert Cookbook, best-selling author Chef Devin Alexander shows you how to indulge sensibly with more than 80 guilt-free recipes made from wholesome, all-natural ingredients.

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Skinny Bitch: Ultimate EverydayCookbook: Crazy Delicious Recipes that Are Good to the Earth and Great for Your Bod - Kim Barnouin (Boek)

Review
Sophie Uliano, author of Gorgeously Green: 8 Simple Steps to an Earth-Friendly Life
"I absolutely love how Kim has made vegan cooking so simple and delicious. This cookbook has me wanting to try my hand at every dish – YUM!"

944 Magazine, November 2010
…visually stunning 291 pages filled with 150 healthy recipes that are also "good to the earth" along with vibrant photos."

BlogonBooks.com, 1/12/11
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