Editorial Reviews
Product Description
Good Eats 2: The Middle Years picks up where the bestselling Good Eats: The Early Years left off. Showcasing everything Alton Brown fans (and they are legion!) have ever wanted to know about his award-winning television show, The Middle Years is chock-full of behind-the-scenes photographs and trivia, science-of-food information, cooking tips, and'of course'recipes.
Posts tonen met het label Food Network. Alle posts tonen
Posts tonen met het label Food Network. Alle posts tonen
donderdag 28 november 2013
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.
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.
The Food You Crave: Luscious Recipes for a Healthy Life- Ellie Krieger
Review
"Ellie Krieger, host of the Food Network show "Healthy Appetite," provides healthful, crave-busting recipes in her recently released The Food You Crave. Designed to combat cravings, each recipe provides sources of essential nutrients. We tried several that were both good and good for you." -- Joanie Fuson, IndyStar.com
"Ellie Krieger, host of the Food Network show "Healthy Appetite," provides healthful, crave-busting recipes in her recently released The Food You Crave. Designed to combat cravings, each recipe provides sources of essential nutrients. We tried several that were both good and good for you." -- Joanie Fuson, IndyStar.com
Getting Thin and Loving Food: 200 Easy Recipes to Take You Where You Want to Be - Kathleen Daelemans
From Publishers Weekly
This sequel to the bestselling Cooking Thin with Chef Kathleen, from the host of the Food Network's popular show of the same name, is as much of a self-help book as a cookbook. Chef Kathleen's secret to losing weight is a matter of behavior modification rather than self-deprivation: set a goal, meet it, reward yourself and repeat. The good news is that many of these dishes are so appealing that eating a healthy dinner can be a risk-free reward in itself. Ahi Tuna with Napa Cabbage Slaw, Chinese Chicken Salad and Pan-Fried Pot Stickers rely on Asian staples like ginger, soy, chili paste and rice vinegar that deliver flavor without fat and are easy to keep on hand. (A word of caution: readers who don't like cilantro will be turned off by almost half of the recipes in this book.) Daelemans targets busy moms trying to satisfy finicky husbands and kids, and includes plenty of recognizable crowd-pleasers like School-Night Family Chicken Burritos and Skirt Steak Fajitas. The trick is smaller portions of protein on a plate loaded up with creative fruit and vegetable sides, and Daelemans makes a strong case for time-saving tools like the microplane grater for ginger, garlic and citrus zest and a thin-slicing mandoline for quick slaws. She also recommends judicious use of the microwave for steamed rice and fish, no-stick frittatas and even homemade jam. Although the book's chatty, pep-talking tone can be a bit much, it's so full of great ideas readers won't mind what it's missing: extra calories.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
This sequel to the bestselling Cooking Thin with Chef Kathleen, from the host of the Food Network's popular show of the same name, is as much of a self-help book as a cookbook. Chef Kathleen's secret to losing weight is a matter of behavior modification rather than self-deprivation: set a goal, meet it, reward yourself and repeat. The good news is that many of these dishes are so appealing that eating a healthy dinner can be a risk-free reward in itself. Ahi Tuna with Napa Cabbage Slaw, Chinese Chicken Salad and Pan-Fried Pot Stickers rely on Asian staples like ginger, soy, chili paste and rice vinegar that deliver flavor without fat and are easy to keep on hand. (A word of caution: readers who don't like cilantro will be turned off by almost half of the recipes in this book.) Daelemans targets busy moms trying to satisfy finicky husbands and kids, and includes plenty of recognizable crowd-pleasers like School-Night Family Chicken Burritos and Skirt Steak Fajitas. The trick is smaller portions of protein on a plate loaded up with creative fruit and vegetable sides, and Daelemans makes a strong case for time-saving tools like the microplane grater for ginger, garlic and citrus zest and a thin-slicing mandoline for quick slaws. She also recommends judicious use of the microwave for steamed rice and fish, no-stick frittatas and even homemade jam. Although the book's chatty, pep-talking tone can be a bit much, it's so full of great ideas readers won't mind what it's missing: extra calories.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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