Ne putem modifica destinul genetic? Mitchell Gaynor, renumit medic cu decenii de experien?? ?n domeniu, spune c? da. ADN-ul nostru este afectat profund de tot ceea ce m?nc?m ?i bem, de m?sura ?n care avem sau nu o via?? sportiv?, de obiceiurile ?i tiparele care ne guverneaz? existen?a. Nu putem schimba genele cu care ne-am n?scut, dar putem ?mpiedica ?i inversa evolu?ia bolilor cronice, cu ajutorul alegerilor pe care le facem privind alimenta?ia, suplimentele ingerate ?i stilul de via??, activ?nd astfel genele bune ?i dezactiv?ndu-le pe cele rele. Abordarea revolu?ionar? a autorului pune accentul pe combaterea obezit??ii, a bolii coronariene, a diabetului, a cancerului ?i a ?mb?tr?nirii, ar?t?ndu-ne cum ne putem p?stra organismul s?n?tos ?i func?ional prin aplicarea unui plan de nutri?ie u?or de urmat. Planul este astfel conceput ?nc?t s? v? ajute s?: ? lupta?i cu cancerul, boala coronarian? ?i diabetul. Planul de terapie genic? educ? at?t pacien?ii, c?t ?i t?m?duitorii, pentru a atinge acest scop cuprinz?tor. Dr. Mitchell Gaynor se concentreaz? asupra modului ?n care putem folosi alimentele pentru a favoriza ?ns?n?to?irea. Aceast? carte nu se refer? doar la consumarea alimentelor s?n?toase pentru noi, ci la desc?tu?area puterii ascunse a hranei de a ne schimba predispozi?ia genetic? pentru anumite boli, sco??nd informa?ii dintr-o ramur? a geneticii numit? ecogenetic?. Aceasta reprezint? un domeniu aflat ?n plin? expansiune, care aplica filosofia medicinii personalizate, prin utilizarea anumitor substan?e, pentru a ?inti profilul genetic al unui pacient de a contracta boli precum cancerul, diabetul ?i boala coronarian?. Concentr?ndu-se asupra nutrien?ilor bioactivi, cum ar fi apigenina din grepfrut, EGCG (polifenolul epigalocatehingalate) din ceaiul verde ?i curcumina din curry, medicii vor putea prescrie alimente care ac?ioneaz? la nivelul ADN-ului, pentru a promova s?n?tatea. Interesant este faptul c? odat? ce aplica?i practic sfaturile ?n privin?a consum?rii alimentelor ce vizeaz? expresia dvs. genic?, ve?i ?ncepe s? pierde?i treptat pofta nebun? pentru alimentele nocive – cum ar fi carbohidra?ii extrem de rafina?i. ? v? p?stra?i o greutate s?n?toas?; ? combate?i sc?derea imunit??ii; ? ameliora?i efectele ?mb?tr?nirii; ? elimina?i toxinele din organism; ? ave?i mai mult? energie. Planul de terapie genic? educ? at?t pacien?ii, c?t ?i t?m?duitorii, pentru a atinge acest scop cuprinz?tor. Dr. Mitchell Gaynor se concentreaz? asupra modului ?n care putem folosi alimentele pentru a favoriza ?ns?n?to?irea. Aceast? carte nu se refer? doar la consumarea alimentelor s?n?toase pentru noi, ci la desc?tu?area puterii ascunse a hranei de a ne schimba predispozi?ia genetic? pentru anumite boli, sco??nd informa?ii dintr-o ramur? a geneticii numit? ecogenetic?. Aceasta reprezint? un domeniu aflat ?n plin? expansiune, care aplica filosofia medicinii personalizate, prin utilizarea anumitor substan?e, pentru a ?inti profilul genetic al unui pacient de a contracta boli precum cancerul, diabetul ?i boala coronarian?. Concentr?ndu-se asupra nutrien?ilor bioactivi, cum ar fi apigenina din grepfrut, EGCG (polifenolul epigalocatehingalate) din ceaiul verde ?i curcumina din curry, medicii vor putea prescrie alimente care ac?ioneaz? la nivelul ADN-ului, pentru a promova s?n?tatea. Interesant este faptul c? odat? ce aplica?i practic sfaturile ?n privin?a consum?rii alimentelor ce vizeaz? expresia dvs. genic?, ve?i ?ncepe s? pierde?i treptat pofta nebun? pentru alimentele nocive – cum ar fi carbohidra?ii extrem de rafina?i.Planul de terapie genic? educ? at?t pacien?ii, c?t ?i t?m?duitorii, pentru a atinge acest scop cuprinz?tor. Dr. Mitchell Gaynor se concentreaz? asupra modului ?n care putem folosi alimentele pentru a favoriza ?ns?n?to?irea. Aceast? carte nu se refer? doar la consumarea alimentelor s?n?toase pentru noi, ci la desc?tu?area puterii ascunse a hranei de a ne schimba predispozi?ia genetic? pentru anumite boli, sco??nd informa?ii dintr-o ramur? a geneticii numit? ecogenetic?. Aceasta reprezint? un domeniu aflat ?n plin? expansiune, care aplica filosofia medicinii personalizate, prin utilizarea anumitor substan?e, pentru a ?inti profilul genetic al unui pacient de a contracta boli precum cancerul, diabetul ?i boala coronarian?. Concentr?ndu-se asupra nutrien?ilor bioactivi, cum ar fi apigenina din grepfrut, EGCG (polifenolul epigalocatehingalate) din ceaiul verde ?i curcumina din curry, medicii vor putea prescrie alimente care ac?ioneaz? la nivelul ADN-ului, pentru a promova s?n?tatea. Interesant este faptul c? odat? ce aplica?i practic sfaturile ?n privin?a consum?rii alimentelor ce vizeaz? expresia dvs. genic?, ve?i ?ncepe s? pierde?i treptat pofta nebun? pentru alimentele nocive – cum ar fi carbohidra?ii extrem de rafina?i.

Cooking 4 One: An introduction to cooking for men who find themselves living alone.

Our kids can be great eaters!After her son was born in 2007, Catherine McCord sought out resources to teach her how to prepare fresh, healthy, appealing meals for young kids—but she came up empty. With culinary school under her belt and a hungry baby to feed, Catherine started Weelicious.com, a website that has since grown into a comprehensive offering of kid-friendly family meals.Complete with beautiful color photos, tips and tools, lists of pantry staples, feeding plans, and more than seventy new recipes never before seen on Weelicious .com, Weelicious makes it easy to get kids eating healthy foods from their first bite. Catherine teaches parents how to turn their kids into great eaters who appreciate food and are open to exciting new flavors. With Weelicious you will:Stop being a short-order cook—whip up unique, delicious, and healthy recipes that everyone in your family, no matter what their age, will love.Inspire your kids to eat healthfully without resorting to sneaking or trickery—discover a wealth of great tips for getting kids to eat just by paying attention to how their food is prepared and presented.Get kids in the kitchen from day one—introduce kids to a variety of foods and include them in the cooking process to set them up for years of positive eating habits.Shop effectively (and make it fun)—bring your kids to the farmers’ market or grocery store for a hands-on learning experience when it comes to meal planning.Give kids some choice—strategically allow them to have more input and control over what goes into their bodies so they can “own” their choices.From first-food favorites such as Sweet Potato-Coconut Puree and The Teething Cookie to family-friendly Veggie Nuggets, Rice Cooker Mac and Cheese, Chicken on a Stick, Shrimp Tacos, and Cheesy Chicken Taquitos to treats like Banana Bread Cake, Raspberry-Cream Cheese Heart Tarts, and Chocolate Velvet Beet Cupcakes, these recipes are perfect for little taste buds and sophisticated adult palates alike—and best of all, every single recipe has been created with health and wholesomeness in mind.More than just a cookbook, Weelicious is the ultimate cooking bible for families—a resource that will stand the test of time as the family grows!

Peanut butter makes everything better. Think about it: Peanut Butter Chocolate Chip Cookies. Cold Peanut Noodles. Peanut Butter Fudge. Still not convincedTry Peanut Butter Waffles, Pad Thai, or Chocolate Cupcakes with Peanut Butter Centers. In The Ultimate Peanut Butter Book, the tenth addition to their Ultimate series, Bruce Weinstein and Mark Scarbrough offer up hundreds of recipes and variations for America's favorite spread. From comforting Peanut Butter Sticky Buns to decadent Peanut Butter Cheesecake to outrageous Elvis Spread (peanut butter, bacon, and bananas), The Ultimate Peanut Butter Book takes Peanut butter way beyond the same old PB&J.

Eat Like a DivaFrom the owner of the much-buzzed-about Vegan Divas Bakery on New York City's Upper East Side comes this beautiful, elegant, and undeniably delicious cookbook full of cruelty-free fare that anyone can make at home.Previously a manager and owner of the Payard restaurant and pastry shops in Rio de Janeiro, where she began her confectionary career and honed her craft, Fernanda Capobianco is a fifteen-year vegan who has translated her love of chocolate and sweets into both simple and refined desserts that are healthy and 100 percent free of animal products. In The Vegan Divas Cookbook, Fernanda shares her unique take on vegan eating, with more than seventy-five recipes for sweet and savory dishes accompanied by mouth-watering photographs. She'll guide you through the basics as well as the finer points of plant-based cooking and baking, offering tips for stocking a plant-based pantry and suggesting easy swaps to replace animal-based oils and fats to create healthier, and better-tasting, dishes. Always conscious of visual appeal, Fernanda also provides entertaining and decorating tips for turning out perfect plates and beautiful baked goods—a hallmark of the Vegan Divas brand.You'll discover the secrets to Fernanda's coveted low-cal desserts, including remakes of familiar classics like Chocolate Chip Cookies, Carrot Cake, and Chocolate Mousse; as well as show-stopping treats like Chocolate-Coffee Mini-Bundt Cakes, Lime-Raspberry Cheesecake Pie, and Chocolate Liégeois with Tofu-Tahini Ice Cream. But desserts aren't the only treats in store. Go guilt-free with savory lunches like Spiced Red Lentil and Coconut Milk Soup, Roasted Kabocha Pumpkin with Peanut Sauce, and Blue Potato Kale Salad.Whether you've been following a plant-based diet for years or you're just looking to incorporate more whole foods into your meals, Fernanda's recipes are so tasty you'll never miss the butter, eggs, or refined sugars and flour. These light, fresh, delicious dishes are sure to convert anyone to a Vegan Diva.

From Fairway Market's master buyer and author of the hugely successful Cheese Primer comes a celebration of the store's extravagant food collection and the stories surrounding its culture.Fairway, a local institution in New York City for more than fifty years, is the busiest food store in the world. There shoppers can find innumerable artisanal food products, which, for three decades, Steven Jenkins has traveled the world to find. With a wonderful narrative and anecdotes from the man who personally brought so many of the world's greatest foods to New York and the United States, readers will become more enthusiastic shoppers and better cooks. Jenkins's longtime associate, Mitchel London, provides recipes that will attract not only Fairway customers but any home cook who has access to great ingredients.

From Dr. Barbara Rolls, one of America's leading authorities on weight management, comes a much-anticipated lifestyle guide and cookbook that empowers and encourages her readers to quit "dieting" for good, to feel full on fewer calories, and to lose weight and keep it off while eating satisfying portions of delicious, nutritious foods.The Volumetrics Eating Plan doesn't eliminate food groups or overload you with rules. It's a commonsense approach to eating based on Dr. Rolls's hugely popular Volumetrics Weight-Control Plan and her respected research on satiety that shows you how to choose foods that control hunger while losing weight. Along with menu planners, charts, and sidebars on healthy food choices, the 125 recipes put her revolutionary research into real and tangible instructions for every meal. The full-color photographs make these delicious recipes irresistible.With this important new guide to healthy eating and living, everyone can enjoy tasty and satisfying meals that will help them maintain their weight or lose those extra pounds while learning the pleasures of cooking the Volumetrics way.Volumetrics, Dr. Rolls's rigorously tested and proven system for weight management, incorporates sound research findings from around the world into a nutritious plan and shows you how to personalize it to suit your preferences and goals. It's all about choices, and The Volumetrics Eating Plan helps you choose the right foods for every meal and every lifestyle, without giving up flavor or diversity in your diet. No more "forbidden foods" or monotonous meals -- The Volumetrics Eating Plan will revolutionize the way you think about managing your weight and will guide you to a lifetime of healthy food choices.

With so many different health products, superfoods, and diets all vying for your attention these days, how do you know what you should really be eating?In The 10 Things You Need to Eat, New York Times health columnist Anahad O'Connor and veteran Food Network chef Dave Lieberman team up to cut through all the claims and studies and identify ten simple foods with undeniable health benefits that you can find in any supermarket. With wit and verve, the authors combine their individual areas of expertise to create a lighthearted yet illuminating book that presents the fascinating science behind these ten powerhouse superfoods, along with a plethora of recipes that feature them in easy-to-prepare and delicious meals.If you are serious about living healthfully, this is the one book you won't want to live without.

A renowned chef and nutritionist has the recipe for delectable meals with a healthy Mediterranean focus, featuring more than 100 recipes for flavorful, seasonal local foodHailed as the Napa Valley of the East, New York's Hudson Valley has become a major hub for local foods and agriculture—and Laura Pensiero's acclaimed restaurants are at the center of it all. Customers from near and far flock to Gigi Trattoria in Rhinebeck (named one of Hudson Valley's best restaurants in Hudson Valley Magazine) and Gigi Market and Catering in Red Hook to dine on Laura's interpretations of traditional Italian dishes that highlight the bounty of the farms, gardens, and artisans of the Valley.A celebration of the food of the Hudson Valley and the people who grow and produce it, Hudson Valley Mediterranean shows how to use seasonal ingredients to create delectable, nourishing meals. Here are more than 100 easy-to-prepare and cost-effective recipes made with the best ingredients and a touch of Mediterranean flair, including:Gigi Potato Gnocchi with Northwind Farm Chicken and Pea RaguBaked Macaroni and Cheese with Cauliflower and ChardFava Bean and Fregola SaladSpring (and Every Other Season) LasagnaSeared Salmon over Spring TrifolatiMr. Mink's Panzanella Salad with fresh herbsStrawberry Mascarpone TartThis local and seasonal food movement is happening throughout the country, and Pensiero invites everyone to bring these foods into their own kitchens and communities using regional resources—because cooking with fresh food harvested nearby brings pleasure to eating and connects people to their family, friends, and community.

The Dumpling: A Seasonal Guide by Wai Hon Chu and Connie Lovatt is the most comprehensive collection of dumpling recipes ever produced.Discovering that dumplings—as a category of food—have never been properly defined, Chu and Lovatt developed a definition that takes into account the ingredients, cooking methods, and shapes that most commonly define dumplings, not just in a particular region or culture, but around the world. "A dumpling is a portion of dough, batter, or starchy plant fare, solid or filled, that is cooked through wet heat, and is not a strand or a ribbon"This exciting collection shows us that not only are pot stickers, pierogis, and shao mai dumplings but so too are tamales, steamed cakes, and steamed breads. From Chickpea Dumplings in a Tomato Sauce (India) to Leaf-Wrapped Rice Packages Stuffed with Peanuts and Sausage (China), from Chocolate Tamales (Mexico) to a "Napkin" Bread Dumpling with Cherries (Austria), from Cloud-Shaped Bread Buns (Tibet) to Potato Dumplings with Cabbage Layers (Hungary), dumplings, whether steamed or simmered, are as fun to make as they are to eat. A truly passionate exploration of every dumpling type imaginable, The Dumpling contains dessert varieties, dumplings for gifts or entertaining, dozens of vegetarian and vegan options, fast and easy dumplings, as well as 21 pages of step-by-step dumpling making-illustrations. Arranged by month so as to encourage all of us to cook dumplings seasonally and year round, The Dumpling contains a recipe for every taste bud, table, and occasion. Chapters 10, 11, and 12 October No-Fuss Potato Dumplings Spiced Carrot Pudding Collard Greens with Corn Dumplings Chicken Paprika with Dumplings Bean Soup with Tiny Dumplings Chickpea "Fish" in a Spicy Onion Sauce Bacon and Sage Roly Poly Daikon Cake Cheddar Cheese and Potato Pierogi Lentil and Onion Pierogi Potato "Tamales" Stuffed with Chicken and Jalapeno Beef-Stuffed Plantain Balls in a Cassava-Corn Soup November Dumplings and Cocky’s Joy "Napkin" Bread Dumpling Turkey Stew with Stuffing Dumplings Cranberry Pudding Lord Randall’s Pudding, An Apricot Dessert Sticky Toffee Pudding Potato Dumplings with Crouton Centers Country Cabbage Soup with Large Cornmeal Dumplings Philadelphia Pepperpot Soup with Dumplings Large Beef- and Spinach-Filled Dumplings in Beef Broth Dumplings Stuffed with Pears, Figs, and Chocolate Pumpkin and Lentil Ravioli with Browned Butter and Rosemary "Little Ear" Dumplings Stuffed with Mushrooms in a Beet Soup December Root Vegetable Bread Dumplings Clootie Dumpling Starchy Coconut Stew with Slippery Rice Balls Guava Duff Potato Dumplings with Cabbage Layers John in the Sack Classic Christmas Pudding Chocolate Tamales Siberian Meat Dumplings Chestnut Ravioli with Sage Butter Sauce Chicken-Filled Dumplings in an Escarole Soup Dumplings Stuffed with "Stewed" Breadcrumbs

Who hasn't fantasized about leaving behind the chaos of everyday life and moving someplace where life is simplerWell, that's just what chef and food writer Paula Disbrowe did when she left New York City and moved to Texas. She traded her subway MetroCard for a pickup truck and her stiletto heels for a pair of down-home cowboy boots.In Cowgirl Cuisine, Paula tells her story through food. She weaves together romance, adventure, and more than a few laughs as she celebrates the beauty of flavorful food, fresh air, and her own wholesome recipes, all while taking home cooks on a journey well off the beaten path.Like Texas itself, the recipes in Cowgirl Cuisine are big-hearted and bold—whole-grain muffins bursting with berries, salads loaded with leafy herbs and avocado, and fiery bowls of chili. Paula's food is healthful and full of nutrients, but this is not a diet cookbook—cowgirls don't have time to count calories (besides, they burn it all off hoisting newborn calves, hiking the hills, and galloping off on long trail rides). Instead, this is food that is satisfying and easy to prepare, which leaves plenty of time for living life to the fullest.From hearty ranch breakfasts to fresh salads, spicy nibbles, seductive desserts, and killer watermelon margaritas, Paula's recipes are full of her signature zest, spunk, and spice. Start your day off right with Canyon Granola or Cowgirl Migas. For lunch, have a nourishing bowl of silky Roasted Pumpkin Soup with Red Chile Cream or Chicken and Citrus Slaw Tostadas. For dinner, try Gazpacho Risotto with Garlic Shrimp or Cowboy Pot Roast with Coffee and Whiskey. And be sure to save room for one of Paula's decadent desserts, such as Chocolate Pecan Squares or Dulce de Leche Flan with Pepita Brittle.In addition to her recipes, Paula includes humorous and heartfelt vignettes about wild animals on the loose, scorpions in the sheets, and Casanova cowboys. And the pages are filled with lush photographs of food and life on the range. Cowgirl Cuisine isn't just spurs and salsa—it's about following your dream. So saddle up and follow yours.

This book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of British cooking is overlooked. Soups, fish, meat and game, vegetables, sauces, high teas, scones, crumpets, hot cross buns, savories, preserves and sweets of all kinds are here in clear, precise recipes with ingredients and utensils translated into American terms.

Sophisticated and stylish vegetarian main course pose the greatest challenge for the busy cook seeking meatless meals. With that in mind, Jeanne Lemlin, the award-winning author of Quick Vegetarian Pleasures, has created 125 recipes for savory vegetarian entrees to suit all occasions. Delicious, healthful, and easy to prepare, the recipes in Main-Course Vegetarian Pleasures--Roasted Vegetables with Polenta, Risotto Primavera, Pumpkin and Corn Chowder, among many others--take vegetarian cooking into that magical realm where style and substance produce genuine pleasure.

Here's the book chicken lovers everywhere have been waiting for: the companion volume to the bestselling 365 Ways to Cook Chicken. You can't have too many ways to prepare America's favorite bird, especially when the recipes are all brand-new -- with less fat, the latest ingredients and the most sensational flavors. Best of all, the recipes are quicker and easier than ever.In 365 More Ways to Cook Chicken, you'll find a dish for every occasion and every taste. There are American classics, such as Finger-Lickin' Barbecued Chicken and Old-Fashioned Chicken Pot Pie and international specialties, such as Chicken Cacciatore and Basque Chicken with Tomatoes and Olives. There are chicken snacks, sandwiches, stews, roasts, barbecues and, of course, separate chapters for those perennial chicken favorites: salads (Grilled Chicken Taco Salad, and Caribbean Chicken Salad) and soups (Thai Chicken and Lemongrass Soup, and Sicilian Chicken Soup with Escarole and Pastina). Steamed Moroccan Chicken and Grilled Chicken Fra Diavolo are samples from the "Light and Lean" chapter, which, along with sections on one-pot chicken dishes and especially fast and easy recipes, make this collection invaluable.

Choice is what it's all about: Choosing your favorite flavor, favorite topping or swirl-in, favorite frozen dessert. For no matter what kind of ice cream maker you own -- an inexpensive canister or a top-of-the-line electric freezer -- there's an extra special treat here for you.Exciting flavors include an assortment of vanillas of varying degrees of richness, several great chocolates, Butter Pecan, Sensational Strawberry, Peaches 'n' Cream, Utterly Peanut Butter and Double Ginger to mention only a sampling. For an extra flourish, there's a collection of ice creams with add-ons -- swirls and twirls, sauces and toppings. There is even an entire chapter of great reduced-fat light ice creams and nonfat frozen yogurts with names like Creamy Banana, Cappuccino, Date Rum and Maple Crunch.Many completely fat-free frozen delights are covered in the chapter called "Sorbets, Granitas and Other Ices." Enticing and refreshing, they come in flavors such as Kiwi-Lime, Mango Margarita, Spiced Rasberry and Strawberry Daquiri. And for showstopping, truly fabulous desserts, made completely in advance, turn to the last chapter, which contains ice cream cakes, pies and other frozen desserts.

Information on the basic cuts of meats and varieties of potatoes and buying and storing them accompanies recipes for thirty-five winning dishes ranging from basic burgers and baked potatoes to heaven-and-earth pork pie.

In chef Emeril Lagasse’s tribute to one-pot wonders, he shows there’s nothing more satisfying than a hearty meal prepared in your most cherished pot or pan. Whether baked in a cast-iron skillet, braised in a Dutch oven, seared in a hot wok, or simmered in a slow-cooker, Emeril’s Sizzling Skillets and Other One-Pot Wonders serves up delicious meals to fit any pan or palate.Go beyond your typical soups, stews, and casseroles to indulge in crave-worthy main courses like “BLT” Risotto or New England-Style Fish and Shellfish Chowder, and comforting classics such as Cola-Braised Pot Roast with Vegetables and Southern-Style Chicken and Dumplings. Emeril also explores the spice trail with his bold twist on some of the world’s global traditions—Indian Karahi Chicken, Korean Kimchi and Beef Stew, and Mexican Pork and Red Chile Posole.With more than 130 flavorful dishes and beautiful color photos throughout, Emeril’s recipes use foolproof techniques and staples from a well-stocked pantry to create filling meals that you’ll be proud to bring to the table. The perfect family dinner or star of your next potluck celebration is just one pot away!

William L. Hamilton loves a good gimlet. Rose's and lime. Straight up. Perfectly iced. Make the glass pretty too. "It ruined my reputation for thinking before I speak," he writes of that love. "I accept the trade-off." Like Lewis Carroll's Alice, when Hamilton sees it, he drinks it -- and tells the incredible tale.In "Shaken and Stirred," his biweekly Sunday Styles column, now an original book of his drinking adventures, the intrepid New York Times reporter offers a gimlet-eyed look at contemporary culture through the panoptic view of a cocktail glass. From the venerable martini to the young Dirty Jane, Hamilton shares his tip on the sip.You hold in your hands a guide to "how it goes down." Not a cocktail manual or a Baedeker to the bar scene but a drinker's guide to drinking. These are four-ounce adventures of cocktails and the people who make them, from the bartenders and chefs to the patrons, the politicians and the power players of the liquor industry.There are tales of the Champagne high life, the Long Island Iced Tea low life; men like Dr. Brown and his celery soda, and women like Eve and her Apple Martini. Hamilton's weekly Runyanesque rounds cover all the watering holes and their poisons, from the East Side's Southside to the Incredible Hulk in the Bronx, and monitors the latest trends, from the ultra-premium vodka wars to the Red Bull market. Shaken and Stirred is a report on a popular culture that comes alive after five, when the mood turns social and the moment is sweet (or sour, or bitter, or dry).Hamilton has also picked up the best (or the most unbelievable) cocktail recipes from bars, lounges and restaurants in New York City and beyond. There is common sense and creativity in the classics, and new inventions with their eye on the prize, such as the Huckleberry Ginn and the Bleeding Heart."drink me," said the bottle in Alice's Adventures in Wonderland. Hamilton has, in every instance, and bottled his thoughts in sixty-four essays that are as readable as they are drinkable. Mix a gimlet, or a Minnesota Anti-Freeze, or a Gibson or a Bone. And spend a night in, on the town.

Firm, ripe tomatoes. Golden corn. Fragrant basil. Juicy peaches. Nothing compares with the bounty of summer when colors, flavors, and aromas are at their peak and cooking is easier than ever. Fresh, ripe produce is so tasty and perfect on its own that creating a terrific summer meal can be stress-free, delicious, and fun.In Summer Gatherings, award-winning cooking instructor Rick Rodgers has compiled his favorite simple summer recipes that make the most of the season's flavors. Purposely casual, stripped to their essentials, these recipes are uncomplicated by elaborate sauces or fussy garnishes, focusing instead on the fruits and vegetables that make summer cooking what it is. With Watermelon, Tomato, and Mint Salad to Fried Stuffed Zucchini Blossoms; Soft Shell Crab BLT Sandwiches; Chocolate Cherry Parfaits; Grilled Chicken with White Rosemary Barbecue Sauce; Risotto with Tomatoes, Basil, and Ricotta Salata; and Cantaloupe Ice Pops, Rodgers will help you take full advantage of summer's bounty.From family cookouts to neighborhood block parties, from picnics on the lawn to picnics at the beach, the appetizing recipes and photographs in Summer Gatherings are guaranteed to satisfy and inspire all season long.

Marseille, once notorious for its assorted mischief, has recently experienced a cultural renaissance, establishing it as a Mediterranean capital of film, fashion, music, literature, and, most assuredly, cuisine. From the city's beloved, world-famous bouillabaisse to enticing émigré flavors to venerable street treats to classic and contemporary Provencal bistro fare, this culinary crossroads, the Paris of Provence, offers an exciting array of tempting foods that, while global in scope, have a folksy, made-in-Marseille personality. Join Daniel Young, author of The Paris Café Cookbook, as he explores the authentic flavors of France's oldest city, its great southern gateway, extending from the Marseille of antiquity, found intact in the limestone cliffs of the rocky coastline, to the Marseille of romantic intrigue, still apparent in the labyrinthine passageways of the historic Panier quarter, to its storied center, the Vieux Port. Of course there's bouillabaisse: an entire chapter on this legendary fish stew-soup, including rustic, home-style Marseille recipes adapted so they can successfully be made with North American fish—not entirely authentic but wholeheartedly delicious. There are many other definitive fish recipes from this seafood lovers' paradise as well, including the legendary pan-fried calamari with parsley and garlic from Chez Etienne and the foolproof formula for grilling fish from the Restaurant L'Escale. In addition, there are aromatic appetizers, traditional and newfangled desserts, savory pastries, meat and chicken dishes, and hearty vegetable stews, all prepared with the building blocks of the healthful, French-Mediterranean diet: olive oil, garlic, tomatoes, zucchini, fennel, eggplant, artichokes, olives, basil, thyme, rosemary, bay leaves, almonds, figs, and honey.It's a full cookbook, offering 120 recipes and also a remarkable portrait of France's "Second City." With evocative black-and-white photographs by Marseille native Sébastien Boffredo, Made in Marseille is a lively panorama of the food, flavors, culture, and mystique of France's vital and fascinating cosmopolitan seaport.Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

"That's when I saw him—the cowboy—across the smoky room."I'll never forget that night. It was like a romance novel, an old Broadway musical, and a John Wayne western rolled into one. Out for a quick drink with friends, I wasn't looking to meet anyone, let alone a tall, rugged cowboy who lived on a cattle ranch miles away from my cultured, corporate hometown. But before I knew it, I'd been struck with a lightning bolt . . . and I was completely powerless to stop it.Read along as I recount the rip-roaring details of my unlikely romance with a chaps-wearing cowboy, from the early days of our courtship (complete with cows, horses, prairie fire, and passion) all the way through the first year of our marriage, which would be filled with more challenge and strife—and manure—than I ever could have expected. This isn't just my love story; it's a universal tale of passion, romance, and all-encompassing love that sweeps us off our feet. It's the story of a cowboy.And Wranglers.And chaps.And the girl who fell in love with them.