Achieve your best health with the amazing benefits of a juicing diet. Learn how to add fresh, vitamin-packed juices to your daily routine with Juicing for Health. Juicing is one of the healthiest ways to consume your daily recommended intake of vitamins and minerals. Juicing for Health will show you how to incorporate fresh juices into your diet for immediate positive results. With 81 antioxidant-rich juicing recipes that maximize the healing benefits of fruits and vegetables, Juicing for Health will help you prevent illness, fight disease, and feel more energetic. Juicing for Health will help you experience the amazing health benefits of fresh juices, with: 81 simple, delicious juicing recipes to improve health and well-being, promote weight loss, increase energy and vitality, decrease inflammation, and more 3-day and 7-day juicing detox plans to cleanse your system Dozens of healing fruits, vegetables, add-ins, and potent combinations for making your own juicing recipes from scratch 76 juicing recipe ingredients proven to improve health and vitality 7 tips for making your own juicing combinations With Juicing for Health, you can easily consume your daily dose of vitamins and improve your health while enjoying the delicious flavors of fresh fruits and vegetables.

In Flavor by Fire, join live fire cooking expert Derek Wolf for the most interesting, flavor-packed recipes you'll cook this year. In Derek Wolf's first book, Food by Fire, he shared the how-to behind starting and cooking with various types of cooking fires, as well as skillets, skewers, and more. Now he's ready to take you on another culinary adventure-but this time it's all about flavor. From instant classics like Chipotle Peppercorn Smoked Brisket to envelope-pushing Chile Con Limon Candied Bacon, the recipes offer lots of variety. All the major tastes-salty, sour, sweet, bitter, and umami-are explored in depth. Derek also leads an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Each chapter explores a specific protein's taste and flavor considerations and then tours through impressive recipes including: Beef: Beer Marinated Bavette Steak with Creamy Corn Salsa, Coal Roasted Hanger Steaks with Thai Chili Sauce, Black Garlic New York Strips with Bone Marrow Butter, Spiced Rum-Marinated Tri-Tip Pork: Cotija Crusted Pork Skewers, Cocoa Molasses-Glazed Spiral Ham, Loaded Chorizo Sandwich with Chilean Inspired Pebre Chicken/Turkey: Rotisserie Chicken with Alabama White Sauce, Maple Whiskey Chicken Lollipops, Smoked Tequila Lime Spatchcocked Chicken, Honey Habanero Rotisserie Turkey Legs, Smoked Spiced Whole Turkey Fish/Seafood: Garlic-Crusted Tuna with Spicy Avocado Salsa, Baked Lobster with Buffalo Chive Butter, Coal-Roasted Lemon Herb Trout, Sweet Tomatillo Grilled Salmon, Seared Scallops with Beer Pan Sauce, Honey Sriracha Shrimp Skewers, Fire-Crusted Oysters Kilpatrick Game/Lamb/Duck: Cast-Iron Bison Ribeyes with Caramelized Red Wine Onions, Bison Steak Frites with Spicy Gremolata Butter, Coffee Crusted Elk Medallions, Hanging Leg of Lamb with Chimichurri Aioli, Smoked Honey Cider Lamb Ribs, Seared Duck Breast with Black Cherry Tamarind Sauce With features on topics like brining, working with citrus, using alcohol in marinades, and more, you're sure to both build on what you know and learn something new. No matter what flavors call to you, cooking over the fire will never be the same.

'Rich's recipes are exciting, accessible and fun. Everything a great barbecue should be' Heston Blumenthal Rich Harris shows you how to barbecue mouthwatering recipes with smoky and succulent flavours that will see you through the summer and beyond in style. Featuring chapters on: * From the Sea - delicious fish and seafood dishes * Crowd-pleasers - food to impress friends, such as Beef Short Ribs and Sticky Pork Belly & Rice Noodle Salad * Hand-held - get messy with Chilli Dogs, Smoked Chicken Wings and Lamb Shish Kebabs * Smoking - including hot-smoked classics like Pulled Pork and Prawns with Dirty Romesco Sauce to Cold smoked Salmon * Veggies, Sides & Breads - barbecues aren't just about meat so indulge in Chargrilled Leaves with Burnt Lemon Dressing, Cauliflower Steaks and Chipotle Slaw * Sauces, Dips & Pickles - accompaniments to take your dishes to the next level * Cocktails & Coolers - drinks to wash down and complement your grilled dishes * Desserts - indulge in Toasted Marshmallow Ice Cream and what barbecue would be complete without s'Mores? * Restoke the Flames - ideas for the morning after including Buttermilk Pancakes and Brunch Pizzette This is the ultimate guide to cooking with fire and smoke.

The microwave has many advantages over conventional cooking: it's quicker, more economical, cleaner and easier. Microwave ovens take up very little space. They produce fewer cooking smells and less steam, and kitchen/cooking areas remain cool. Annette Yates' book is designed specifically for the person who lives alone, or who has to prepare individual meals for some other reason: perhaps members of the family need to eat at different times or have conflicting tastes and preferences, or perhaps someone is on a special diet which requires food to be cooked separately. Included are recipes for: breakfasts; soups, starters and sauces; fish, meat, poultry, vegetable, cheese, egg and pasta dishes; and desserts - PLUS an indispensable cooking guide which explains how to adapt family recipe instructions to the smaller amounts needed for a single portion.

From campfire bangers to the most simple of picnics, it's amazing how good food tastes out in the open. Phil has arranged his book by cooking method, with chapters on BBQs at Home, BBQs on the Go, Gas Rings, Dutch Ovens, Wood Fires and Picnics. The recipes include Baby Back Ribs with Spicy Ketchup Slather, Grilled Pork and Lime Kebabs, Tex Mex Black-eyed Bean Chilli and Chocolate Banana and Caramel Wraps. Phil also includes plenty of ideas for dry rubs, marinades, and dips, as well as advice on keeping preparation, cooking gear and washing-up to a minimum. If you love cooking in the great outdoors, this is your one-stop resource for great finger-licking food.

Transform your barbecue and grilling skills with techniques and recipes for amateurs and experts alike. Whatever the occasion, you will have the dishes and the know-how to impress. Not just for the meat lover - there are plenty of vegetarian barbecue recipes included too!More than 100 delicious and diverse barbecue recipes for superb results every time you light it up.A comprehensive guide to barbecuing basics, covering everything you need to know to get started - from the cooking equipment and fuels to siting and lighting. Cooking techniques are explained in a clear, easy-to-understand manner, covering cooking methods, temperatures, food safety and timing for different types of food. Master the grilling of every ingredient including vegetables, meat, seafood and even desserts!

The microwave oven is the most important technical innovation in the kitchen of the twentieth century. Most other technical developments had been pioneered in the Victorian age or before, even if their consequences were not fully absorbed until the modern era. The microwave, however, was wholly new, a chance spin-off of the development of radar in the Second World War - the first ovens were called 'Radaranges'. The first commercial applications and patents were based in the U.S.A. but there were parallel developments in Britain and Europe, the most important of which centred on the firms of J. Lyons & Co., and the Dutch firm of Philips. Lewis Napleton, a fresh-faced boy just out of the RAF, joined the food manufacturing and tea-shop-owning firm of J. Lyons in the early '50s. He was soon closely involved in microwave projects during his pupillage there. He went on to devote the rest of his professional life to the promotion and sale of microwave ovens by Lyons, Philips, and the American firm of Litton. This book is a memoir of his part in this pioneering episode. When the history of modern food and cookery comes to be written, it will be an important primary source for tracing the patterns of promotion and up-take of this device - particularly the way in which it was first linked to commercial foodservice exploitation before its entry into the domestic market. The microwave is now the biggest-selling item in domestic white goods. This little book has many amusing anecdotes, including an early sighting of Baroness Thatcher when a colleague at Lyons, and is plentifully illustrated with contemporary photographs of microwaves in their period setting.

Shawn Baker's Carnivore Diet is a revolutionary, paradigm-breaking nutritional strategy that takes contemporary dietary theory and dumps it on its head to deliver outstanding results. The Carnivore Diet reviews some of the supporting evolutionary, historical, and nutritional science that gives us clues as to why so many people are having great success with this meat-focused way of eating. It highlights dramatic real-world transformations experienced by people of all types, and offers a thorough discussion of the most common misconceptions about this diet and the problems people have when transitioning to it.

"Great breads from the home kitchen. They will taste like they came from the best bakery in town."

For anyone who enjoys the flavor and aroma of freshly baked bread, nothing beats the convenience of a bread machine. This convenience is even greater for those managing a gluten intolerance. Finally here are great recipes for the food that is most strictly avoided and typically most missed in gluten-free diets: bread.

These recipes make gluten-free breads that not only taste great but are specifically designed to meet the exacting requirements of bread machines. Each recipe has been thoroughly tested to ensure successful results every time.

And what a collection of recipes it is: Banana seed bread
Brown bread
Cornbread
Cranberry wild rice bread
Egg-free, corn-free, lactose-free brown bread
Italian herb bread
Pumpernickel
Sourdough walnut bread
Tomato rosemary bread
Hamburger/mini-sub buns
Hot cross buns
Sun-dried tomato ciabatta
Thin pizza crust
Cinnamon buns
Focaccia

Throughout the book there are tips and techniques for using a bread machine, and as a bonus the authors have included recipes for mixer prepared variations. These breads will be enjoyed by everyone in the family, whether affected by gluten intolerance or not.

It's easy for any backyard chef to serve up tantalizing food from the grill! Cook your way to barbecue glory right in your own backyard with a mentor, master teacher, and true practitioner of the art, Baron of Barbecue Paul Kirk! Recipes include: Terrific T-Bone Steak with Redeye Marinade The Baron's Famous Barbecued Brisket Ancho- and Chiptole-Rubbed Pork Loin Smokehouse Spareribs Garlicky Barbecued Leg of Lamb Spicy Green Onion Sausage Barbecued Polynesian Chicken Black Pepper Shrimp Smoky Hickory and Brown Sugar Cured Salmon Grilled Potato Salad Toasted Sesame Oriental Cabbage Slaw Barbecued Beer Beans for a Big Crowd.

The perfect gift for everyone who loves sweet treats this Christmas. 'A pastel confection of easy bakes from loaf tins to muffins' Stylist From sticky date gingerbread and chocolate passionfruit brownies to chilli-spiked halloumi and courgette muffins and the ultimate bread and butter pudding, simply pop your ingredients in a tin and let the oven (or for minimum-effort bakes, the fridge!) do the work. Keeping with her ethos of 'minimum effort, maximum flavour', Rukmini Iyer's one-tin bakes are simple to prep, but still offer great-tasting results. From easy bakes to showstopping sensations, this book is for anyone who wants to bake using everyday ingredients and store cupboard staples. INDIA EXPRESS, THE NEW COOK BOOK FROM THE MILLION-COPY SELLING AUTHOR OF THE ROASTING TIN SERIES, IS OUT NOW

This fully revised and updated edition of The Combination Microwave Cook has over 100 recipes - from simple snacks, vegetable, vegetarian, meat, fish and poultry dishes, to sweet and savoury bakes and pastries - all developed to make full use of these ultra modern appliances. Combine the well-known advantages of microwaves with the traditional crisp, golden finish which makes dishes so appetising. Imagine crisp, flaky pastry, golden-brown gratin and baked pasta dishes, main dishes, cakes and desserts, all cooked (and browned) in a fraction of the conventional cooking time.

Project Smoke describes Raichlen's seven steps to smoked food nirvana, including 1. Choose Your Smoker; 4. Source Your Fuel; 7. Know When Your Food Is Done. There's an in-depth rundown on various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete exposition of woods: and ways to smoke -cold smoking, hot smoking, smoke-roasting and smoke-braising. Then the recipes, all big-flavoured dishes. Bacon-Crab Poppers. Cherry-Glazed Baby Back Ribs. Slam-Dunk Brisket, Porkstrami, and Jamaican Jerk Chicken. Even desserts and cocktails-Smoked Chocolate Bread Pudding or a Mezcalini, anyone? Illustrated throughout with gorgeous full-colour photographs, it's a book that inspires hunger at every glance, and satisfies with every recipe tried.