Enjoy a life without counting calories, without guilt, simply Innocently Sweet. With the increasing demand for healthy food options, Innocently Sweet is the perfect guide to treating yourself to your favourite desserts, still keeping nutrition and health at heart and mind. This book will be the perfect inspiration for dinner parties, weekend treats or birthdays, allowing you to enjoy every bite guilt free. But this is not just a cook book. Chantal, with her coaching and nutrition experience, shares the health benefits of using real ingredients; guidance to moderation, whilst teaching us the danger of sugar and how the food industry works. Chantal, a fantastic health coach and passionate cook, shares some of her fun recipes, easy to make and healthful with every bite. A guide to the right ingredients and what to look for Easy to follow recipes to beautiful guilt free desserts Understand your body and know what works for you

Craving fresh-baked bread? The 2020 pandemic has highlighted our love of bread, especially when it was nowhere to be found! Bread making took center stage for many of us stuck at home and craving comfort food. Fresh baked bread definitely soothes the soul. As it should, bread baking has been a tradition for thousands of years and across all continents. Bread Making For Dummies explores the science behind the art of bread making and our cultural connection to wild and commercial yeasts. Break out your kitchen scale and favorite wholesome grains and join us on the journey, from classic German Pretzels (Brezeln) to warm Salted Pecan Rolls to Rustic Sourdough. Popular culinary author and dietician Wendy Jo Peterson has your foolproof loaf, flatbread, and roll needs covered. If you want to really start from scratch and culture your own yeast--no problem! She'll also let you in on the secrets of the fashionable no-knead and sourdough recipes that have been drawing chefs' kisses of discerning delight from bread-aficionados for the past decade. Discover the tools and ingredients needed in bread making Grow your own sourdough starter Form savory or sweet loaves Stuff breads for a complete meal Boost the nutritional quality of breads with wholesome ingredients, like nuts, seeds, and old-world grains Whether you're a nervous newbie or a seasoned, floury-aproned baker, Bread Making For Dummies is the beginning of a delicious, doughy adventure--so get your butter knife ready and discover just how easy and extra-tasty home bread-making can be!

With more than 200 easy-to-follow recipes plus essential business advice, here is the secret to making your bake sale unforgettable!

"The Only Bake Sale Cookbook You'll Ever Need" includes everything necessary to turn any fundraising effort into a smashing success--from school bake sales to church potlucks to charity get-togethers.

With 23 varieties of rice krispie treats, delicious breakfast concoctions like pear spice muffins and five-grain cinnamon bread, holiday-themed desserts such as st. patrick's mini soda breads, and candy and confections like toffee marshmallow delights, these recipes stand head and shoulders above bake-sale standards like chocolate chip cookies and brownies from a box.

Laurie Goldrich Wolf and Pam Abrams give clear, easy-to-follow instructions about how to solicit donations and how to increase fundraising potential, in addition to the best set-up and publicity tips.

Take 201 fun, inventive recipes, add a dash of business savvy, and you'll find yourself with your most successful bake sale ever!

Feast on all of the delicious offerings found in the world of Skyrim in this beautifully crafted cookbook based on the award-winning game The Elder Scrolls V: Skyrim Immerse yourself in the diverse cuisine of Skyrim with these recipes inspired by food found in the Old Kingdom and across Tamriel. With over seventy delicious recipes for fan-favorite recipes including Apple Cabbage Stew Sunlight Souffle, Sweetrolls, and more, The Elder Scrolls V: Skyrim: The Official Cookbook will delight every hungry Dragonborn.

Flavorful vegan-friendly meals meet the ease of air frying--without the fat.

If you're serious about eating a healthy, plant-based diet but still have cravings for the crispy crunch of fried foods--this book has good news for you. The Essential Vegan Air Fryer Cookbook serves up the most comprehensive collection of good-for-you vegan recipes that pack deep-fried taste--without all the guilt.

From Sweet Miso-Glazed Brussels Sprouts to BBQ Jackfruit Nachos to Cinnamon Crisps, these yummy recipes use the healthiest real food ingredients without ever compromising flavor. But this air fryer cookbook book doesn't just give you healthy recipes--you'll also learn the ins and outs of air frying with expert advice and a handy troubleshooting guide. And yes, you CAN have French fries.

The Essential Vegan Air Fryer Cookbook includes:

• Air frying 101--Learn the benefits of air frying, plus how to choose and use the right model for you with this air fryer cookbook.
• Good food that's GOOD for you--Forget about fake substitutes. This air fryer cookbook embraces the rich and varied ingredients of the vegan diet so that you never compromise your health for great tasting food.
• 80 Whole health recipes--Get all the best recipes for breakfasts and breads, sides and snacks, main dishes, desserts, and must-have staples.

Ready, set, air fry crave-worthy vegan meals that everyone will fight over with The Essential Vegan Air Fryer Cookbook.

Jethro Kloss, author of Back to Eden, believed that food from animals was not necessary in our diet. This is a practical guide to natural living, combined with inexpensive vegetarian recipes. It explains how to make animal protein substitutes - soy, nut milks, cheeses and butter - at home.

For the millions of home cooks who swear by the ease and convenience of the slow cooker, this book provides a new array of healthy, delicious recipes. And for the millions of vegetarians looking for simple, hearty fare, this book introduces them to the magic of slow cooking. The book proves that slow cookers can be used for much more than just tough, inexpensive cuts of meat. They are perfect for vegetarian and healthy cooking because slow cooking is a foolproof way to make beans, grains, root vegetables, in preparations such as Spicy White Bean and Sweet potato Stew with Collards, Balsamic-Glazed Carrots and Parsnips, and Boston Brown Bread. Stuffed vegetables such as Bell Peppers Stuffed with Couscous and Lentils, are moist and tender, with none of the oven's dryness. Even desserts such as Chocolate Fancy Fondue and Brandy-Laced Pear Brown Betty, are sensational.

With a tribute to Southern Turkish Cuisine Foreword by Ghillie Basan GOURMAND World Cookbook Awards Winner, Best In The World, Heritage Turkey Foreword Indies AwardsWinner (USA, International), Honorable Mention for Cooking "My very warm welcome to you - Hosgeldiniz" This book is Ozlem's tribute to the wonderfully diverse cuisine of Turkey and a celebration of her Southern Turkish roots with local recipes from her home town, Antioch, Antakya. She hopes these recipes will take you on a Turkish journey - to learn, taste and enjoy the delicious foods of her homeland and most importantly to feel the warmth and sharing spirit of Turkish culture. Turkish cuisine is based on seasonal fresh produce. It is healthy, delicious, affordable and easy to make. She shows you how to recreate these wonderful recipes in your own home, wherever you are in the world. Her dishes are flavoured naturally with: olive oil, lemon juice, nuts, spices, as well as condiments like pomegranate molasses and nar eksisi. Turkish cuisine also offers plenty of options for vegetarian, gluten-free and vegan diets. Living abroad, it can be difficult to access speciality ingredients, so she also offers substitutes and/or alternatives wherever she can. She hopes her recipes inspire you to recreate them in your own kitchen and that they can bring you fond memories of your time in Turkey or any special moments shared with loved ones. Her roots - Ancient Antioch, Antakya Her family's roots date back to ancient Antioch, Antakya, located in the southern part of Turkey, near the Syrian border. This book is a special tribute to Antakya and southern Turkish cuisine, as her cooking has been inspired by this special land. Her parents, Orhan and Gulcin, were both born in Antakya and she spent many happy childhood holidays in this ancient city, playing in the courtyard of her grandmother's 450 year old stone home, under the fig and walnut trees. Her dad's father, Ahmet, was a soap maker (her father's surname "Sabuncu", means "soap maker") making the city's landmark olive oil soaps. Her mother's father, Suphi, was a food merchant, trading fresh and dried produce within the city as well as with Syria. She grew up with the abundance of fresh produce as her grandpa would share cases of figs, aubergines and tomatoes with family and friends at the family home in Antioch. Love of good food and sharing has been instilled in her since childhood and she grew up with the generosity of her parents and extended family. Her mother and grandma would cook lunch and dinner every day and everyone would be welcomed to their table. Her grandma would leave an extra plate or two on the table as someone would always turn up at mealtimes and they would be warmly welcomed to the dining table. They would all sit around her courtyard dinner table under the fig tree and have a feast of senses with arrays of wonderful mezzes (small plates of appetizers), an abundance of fresh fruit and vegetables cooked in olive oil (Zeytinyaglilar), succulent kebabs and many more. The Turkish saying "Basimin ustunde yerin var" ("I would place you at the top of my head") sums up the Turkish hospitality perfectly. For Turks guests are the most important people. Turks place their guests at the top of the table and they are always delighted to share whatever food they have. A typical Turkish table Preparing dishes is a personal choice and it is perfectly fine to tweak a recipe to reflect your taste as well as making use of what you have in your cupboard. When tackling a new recipe, say stuffed vegetables, it always starts with a phone call to Ozlem's mother. Her mum talks about how she makes it, and Ozlem tells her about the ingredients she can get (for instance instead of pointy red peppers, it could be bell peppers), and things she may be able to substitute with others. They remember how they would all gather at preparing the filling for dolma, her dad collecting vegetables from the market and settling into removing seeds from peppers, her mum preparing the filling and whoever is around the house setting the table and helping to stuff the vegetables. She is mindful and very grateful to have grown up with such a love of food, caring for one another and helping one another. Turks love to have family and friends around and there's always an abundance of food at the table. A typical Turkish meal usually starts with soup, a very important part of Turkish cuisine. And there is always some hot and cold mezzes on the table; it could be filo pastry rolls with cheese and parsley, Sigara Boregi, or perhaps spinach and feta pie with filo pastry, Ispanakli Borek. Depending on the season and the region, on the table there may be pureed eggplants (aubergines) with lemon and olive oil sauce, Patlican Salata or red pepper paste and walnuts dip, Cevizli Biber. Then there is often a meat based course; it can be a hearty stew or casserole with meat, chicken or in season fish and seasonal vegetables or salad. Turks love their dessert; from baklava to stuffed apricots with walnuts, there's always time for dessert. And they finish off with a wonderful Turkish coffee or Turkish tea, cay, savoring every sip in the company of friends and family. Today in Turkey, food and mealtimes are still the hub of everyday life. Time is always taken to share meals with family members or friends, to relax and enjoy conversations. Participants wish each other "Afiyet Olsun", literally meaning "May you be healthy and happy with this food you eat". This is followed by a tribute to the creator of the meal, "Elinize Saglik", meaning "Health to your hands". Guests are always received with the most cordial hospitality and it is believed that no one should ever leave a Turkish table without feeling satisfied and happy. Antakya's Cuisine Antakya's cuisine has an incredible richness of fresh herbs, spices, grains like bulgur and freekeh, natural condiments like olive oil and pomegranate molasses. It's a cuisine packed with flavour and ancient traditions, from where her cooking has been inspired. Antakya's (ancient Antioch's) cuisine is influenced by Ottoman, Arabic and French cuisines (Antakya was under French rule for a short period after the collapse of the Ottoman Empire, before it became part of the Republic of Turkey). Antakya also hosts many diverse communities, including the Vakifli Armenian village and various religious groups. Jews, Christians, Muslims live in harmony, under one roof. She loves that you can hear the church bell alongside the muezzin call tor prayer at the mosque's minarets for Muslims. Her food merchant uncle in Antakya would celebrate Christmas and Hannukah with his Christian and Jewish friends, as well as breaking his fast with the Muslim community during Ramadan. She hopes this book will provide you with a good, inviting introduction to Turkish cuisine. These are some of her own favorite Turkish recipes - lovingly made and passed down from her grandmother to her parents and now to her own family's table. She truly hopes they will inspire you to create, cook, experiment and most of all enjoy the magnificent cuisine of Turkey.

The #1 "New York Times" bestselling author of "RealAge(R)" and coauthor of "You: The Owner's Manual" shows you how to cook your way to a younger you.

In his RealAge(R) books, Dr. Michael F. Roizen proved that incorporating simple changes to your lifestyle can take years off your biological age and leave you looking and feeling younger. In "Cooking the RealAge(R) Way," he and nutritionist and professional chef Dr. John La Puma show you how you can create RealAge-smart and energy-rich meals that are as delicious as they are healthy.

"Cooking the RealAge(R) Way" includes more than 80 savory recipes, from asparagus frittata with smoked salmon to a chocolate strawberry sundae, as well as tricks and techniques to help you maintain your RealAge lifestyle, from stocking your pantry to tips on eating out and preparing time-friendly meals. It's the ultimate guide to eating and feeling younger--without sacrificing great taste.