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"When Valerie Bertinelli turned 60, she said "Enough already!" and ended her battle with the scale for good. She stopped counting calories. She stopped thinking of certain foods as good or bad. She quit saying no and began saying yes, finally learning how to enjoy the pure pleasure of being alive - starting in the kitchen. In short, she learned how to indulge. With this gorgeous cookbook, Valerie shares her secrets for indulging so you can start living...

Showcasing the cuisine of one of Washington, D.C.'s most popular and acclaimed restaurants, a vibrant cookbook, brimming with exotic flavors, offers recipes for anyone seeking to cook groundbreaking Indian food.

"When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York's Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends--they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ, they're sharing their passion and deep curiosity for home cooking, and the food world zeitgeist,...

This is an account of how food has helped to shape society from the emergence of farming in China by 7500 BCE to today's use of sugar cane and corn to make ethanol. The story of these food-driven transformations is a fully satisfying discourse on the sweep of human history.

"Not only are these meals perfect for everyday events like camping trips, after-school study sessions and rushed evenings, but they can also be life-savers in times of disasters like fires, blackouts or hurricanes"--Publisher's website.

Mama Bear starts a campaign to convince her family that they are eating too much junk food.

"A radically practical guide to making food choices that are good for you, others, and the planet. Is organic really worth it? Are eggs ok to eat? If so, which ones are best for you, and for the chicken -- Cage-Free, Free-Range, Pasture-Raised? What about farmed salmon, soy milk, sugar, gluten, fermented foods, coconut oil, almonds? Thumbs-up, thumbs-down, or somewhere in between? Using three criteria -- Is it good for me? Is it good for others? Is...

The best part of a young child's day is often opening a lunchbox and diving in. But how did all that delicious food get there? Who made the bread for the sandwich? What about the cheese inside? Who plucked the fruit? And where did the chocolate in that cookie get its start? From planting wheat to mixing flour into dough, climbing trees to machine-squeezing fruit, picking cocoa pods to stirring a vat of melted bliss, here is a clear, engaging look...

"Stockpiling made simple. Don’t wait until it’s too late. The food you prepare today can save your life when disaster strikes. Prepper’s Food Storage breaks the process down into easy, manageable steps that have been carefully organized in order of importance."--From publisher.

The book is organized by sweeteners, and includes recipes like Sriracha-style Hot Sauce (using honey), Date Pancake Syrup (with maple), Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave), and Fennel & Parsley Relish (sweetened with fruit juice).