Jennifer Joyce presents this glamorous collection of vibrant and delicious recipes - all of which 'happen' to be low in fat. This new book contains more fabulous illustrations by Megan Hess alongside with food photography styled by the author.
Bestselling author and sensational food stylist Jennifer Joyce shares quick, delicious, and healthy cooking for busy lives—made easy and fun. Make no mistake, Skinny Meals in Heels is not a diet book. Nor is it a mundane “health” cookbook stripped of most of the flavor and all the fun. Picture instead a collection of quick, mouthwatering recipes that happen to be low in fat. It’s all about healthy meets delicious, with aromatic herbs, spice pastes, and chilies to flavor dishes instead of butter or cream, and baking replaces frying. Most of the 130 recipes inside can be made in thirty minutes or under an hour. They vary from skinny snacks, like Oven-Dried Root Vegetable Crisps, to comforting dishes, like Pork Scaloppine with Lemon-Wine Sauce. Sweets are here too, with details on how to make fat-free frozen yogurt and cocoa meringue kisses. Quick, delicious, and healthy is the new cooking mantra. So cook your friends and family a guilt-free, glamorous meal, and don’t forget a glass of wine. (P.S.: It doesn’t matter if you’re wearing heels or slippers.)
Want to be the hostess with the mostest? Acclaimed London-based American food writer and stylist Jennifer Joyce will show you how. Drawing on her many years of successful soirees and laid-back lunches, Jennifer will teach readers how to plan, cook and present with style and ease. Most importantly this book will ensure you have time to slip on your heels, pop on your lippy and have a martini in hand when guests arrive. Meals in Heels is packed with time-saving tips, show-stopping recipes and glamorous illustrations.
This exciting collection of more than 150 street food recipes is your passport to enjoying the crunch, spice, sweetness and tang of the exotic foods to go' sold at hawker stalls and markets around the globe. The recipes in My Street Food Kitchen represent a diverse and tantalising range of food discoveries, organised into regional chapters covering new American food; Mexico & South America; the flavours of the Mediterranean; the Middle East; the best of China & Taiwan; Japan & Korea; South-East Asia; and India. Book jacket.
Not that long ago, Asian cooking was alien to many western cooks and frustrating to master because the ingredients were extremely hard to source. But in recent decades, international travel, a huge increase in the number of Asian restaurants and the advent of social media have educated and encouraged more adventurous home cooks. My Asian Kitchen celebrates the classics you know and love, shows you the undiscovered and includes new modern recipes, such as healthy salads of crispy spiced tofu veggie bowl with ponzu dressing and Asian-inspired desserts in the form of devil’s food cake with matcha icing and chilli chocolate nut bark with coconut. Instead of grouping recipes by country, Jennifer has arranged them by style of dish. If it’s a spicy stir-fry you’re after, check out the Into the Wok chapter and get cooking spicy tamarind prawns or Thai chicken with cashews and chilli jam sauce. If it’s a comforting soup you crave, dip into Boiled & Bubbling and sate those taste buds with Jennifer’s Taiwanese beef noodle soup or kimchi and tofu soup. In the mood for bao, dumplings and wontons? Check out Jennifer’s Dumplings and Buns chapter, which is full of mouth-watering recipes like braised pork belly with spring onions and crushed peanuts bao, chicken and shiitake gyoza with miso lemon dipping sauce, and Thai shumai dumplings. Recipes are simplified, with short cuts where appropriate, but not at the expense of sacrificing flavour. There are even drawings and guides throughout the book to help you tackle difficult tasks such as folding your own dumplings, achieving the perfect grill technique or personalising your ramen and donabe hot pots. My Asian Kitchen aims to equip you with the cooking knowledge you need to push your understanding of flavours and master your favourite dishes at home. From grilled aubergine with sweet soy and lime dressing and pork skewers with palm sugar glaze and jaew to adobo chicken and miso-glazed ribs, My Asian Kitchen is an adventure in the dazzling diversity of modern Asian cooking.
Travel adventures and tasty food go hand in hand. Mystical Places and Marvelous Meals: A Travel Cookbook, explores ancient settlements, searches for legendary beasts, and dispels travel myths while sampling local delicacies. Visit little known funerary structures 1,900 years older than the Egyptian pyramids. Enter a chapel lined with the bones of 5,000 monks. Find out whether sex and death are mutually exclusive. Do bullfights mean blood and gore? Does roadside food have to taste like plastic? Authors Sara Nieves-Grafals and Al Getz-a husband and wife team of mental health professionals turned travel/cookbook writers-take us on over twenty years of journeys peppered with history, geography, folklore, cross-cultural psychology, foreign languages, architecture, mythology, archaeology, and gastronomy. Seventy-five recipes from their Washington, D.C. home kitchen transport us to different destinations. Sara Nieves-Grafals, a polyglot clinical psychologist from Puerto Rico, dances flamenco in her spare time. She lectures about mental health issues and has a psychotherapy practice. Al Getz, originally from New Jersey, retired as a public health analyst. He has edited scientific publications, builds cabinets, designs kitchens, and dabbles in photography, classical music and painting. Together they journey through life, traveling, learning, and cooking. Recommended for People who travel with a map in one hand and a knife and fork in the other... [to] cool locations where their whimsy takes them." -Washington Post 2/5/06:
Let's face it, we'd all love to have the perfect body, but not if it means starving ourselves and feeling miserable all the time! There are a million ways to lose weight and countless books selling the secret to skinny, but what if you want a diet for girls that's about more than thin thighs and a size 6 waist? Inside Hot, Healthy, Happy you'll find a nutritional, psychological and spiritual toolkit that will enable you to:. wake up each day with enough energy to follow your dreams. have flawless skin and nails to die for. have a period without needing painkillers and chocolate bars. connect to and trust your inner wisdom. feel happy and confident, despite facing drama in the TwittersphereIn Hot, Healthy, Happy, The Food Psychologist and nutritional therapist Christy Fergusson shows how science makes you sexy and invites you to achieve the life and the body you want. Discover the cutting-edge 21-day formula she used to overcome a myriad of health conditions and become the definition of hot, healthy and happy!Now it's your turn to eat, drink and think your way to self-love and skinny jeans.
You don’t have to wear those fat genes your family passed down to you—achieve healthier life from the host of TLC's Honey, We're Killing the Kids. Are human being just products of our environment and genetic blueprint? Or do we have some control? If we had family members that are overweight or obese and never learned healthy habits, are we doomed to the same fate? The answer is a hearty No! Felicia Stoler once struggled with her own “fat genes,” and now shows you how to take control of your own health. No more FADs (Fast Acting Diets) that don’t work. No more yo-yo’s or funny supplements. Here at last is a lifestyle plan based on dietary science that emphasizes nutrition, exercise, rest, and ever-tricky time management. Felicia knows time is often the biggest obstacle of healthy living—she is a busy working mother of two! This is not a “diet” you go on and off of, but a way of life for you and your whole family. It is time to focus on your best health, not just the numbers on the scale. It is time to ditch those fat genes forever! In Living Skinny in Fat Genes, Felicia's health plan discusses: All foods can fit. Never cut out entire food groups again! Learn from other cultures: Greek yogurt? Coconut milk? Couscous? Expand your horizons right on your plate and get away from fast food. Don’t be fooled by trends and fads—Food is fuel! Are you giving your body what it needs to run at its best? Quick and easy recipes and nutritious meals kick-start a healthier you.
When Jamie Lang finds one of her hand-lettered quotes on the window of her shop, Flourish, with a hole shot through a serif, she knows someone's trying to drive her business into red ink. Jamie confronts Earleen Culp, the ruthless owner of the local stationery shop, in front of the most popular breakfast spot in the small town of Cedar Valley. Of course, Earleen professes shock and innocence, so when she’s found dead in front of Jamie's home the next morning, Jamie becomes the prime suspect. Jamie's one cross-stroke short of acquittal, and even her best friend has her doubts. But Jamie's not the only one in town with a motive for wanting Earleen silenced for good. To clear her name, Jamie's going to need every last drop of ink in her quill. With the hot police chief Ridge, and her makeup artist friend Nora on her side, she’s prepared to go out with a flourish if that's what it takes to catch the real murderer. She’s desperate to save her hand lettering business, but will her quest lead her right into a killer’s snare?
An “entertaining and passionate” connoisseur tours the vineyards of Europe and California, arguing for an old-fashioned appreciation of authenticity (The New York Times). The drastic effects that influential wine critic Robert M. Parker Jr. has had on the winemaking industry are best described as wine Parkerization. Many vintners are leaving old techniques behind and turning to chemistry and technology in order to please Parker’s palate. This led to the disappearance of James Beard Foundation Award–winning writer Alice Feiring’s favorite wines—and she was determined to learn why. In a one-woman crusade that will have you wondering what exactly is in your glass, Feiring argues against the tyranny of homogenization, Big Wine, consultants, and, of course, Parker’s infamous one hundred-point scoring system. Traveling through the vineyards of the Loire and Champagne, to Piedmont and Spain, she searches for authentic Barolo, the last old-style Rioja, and the tastiest terroir-driven Champagnes. Feiring reveals what goes into the average bottle—the reverse osmosis, the yeasts and enzymes, the sawdust and oak chips—and why she doesn’t find much to drink in California. She introduces rebel winemakers who are embracing old-fashioned techniques and making wines with individuality and soul. And finally Feiring explains what love’s really got to do with it all, in a delightful read for anyone who truly appreciates the good things in life.