Gone are the days of TV trays and microwaveable meals as more and more families choose to return to the dinner table. Yet as food costs continue to rise, and parents are always strapped for time, they need new ways to cook easy and affordable meals for their kids--and fast.

With this cookbook, families will find 301 great recipes that almost cook themselves, including Spicy Turkey Meatballs; Hearty Root Vegetable Soup; Pizza Fondue; Crock-Pot Fajitas; Black Bean Lasagna; and more. This comprehensive, all-purpose cookbook is packed with simple instructions, nutritional information, and the amount of money needed for each recipe and makes preparing delicious, healthy, and cheap meals easier than ever before

Be Well Prepared and Well Fed! With all the uncertainty in the world today, there is peace in preparing. In an emergency, you don't want to depend on a grocery store or government agency to feed your family. Storing food assures your family's self-sufficiency year-round and benefits your budget when you plan correctly. This in-depth, nuts-and-bolts guide to storing food teaches you a variety of food storage methods that you can customize to meet your family's unique circumstances including family size, tastes, ages, health concerns, income, and living conditions. This is not a generic manual on stocking dehydrated meals that have ten-year shelf lives. It's the guide to storing foods your family loves so you can eat well no matter what challenges life throws at you. Inside you'll find: Food-storage options for 72-hour emergency kits, short-term emergencies and long-term survival. Food-storage planning methods that incorporate the foods and meals your family loves. Tips for how to maintain balance and variety in your food storage. Budget-friendly ways to purchase food for storage. Easy and practical ideas for cooking with food in storage so nothing expires or goes to waste. Organization and storage methods for easy food store maintenance. Water storage and purification methods. Canning, freezing and dehydrating methods to preserve food you produce at home. Storing food gives you the freedom to stretch your income in tight-budget months, pack quick meals for short-notice trips, and create healthy meals without constantly going to the grocery store. Plus your stored food is available if you do experience an emergency power outage, natural disaster, long-term illness or job loss. Let this guide help you start building your self-sufficiency and food storage today.

The ultimate reference book for home cooks, seasoned chefs, and everyone in between, The Encyclopedia of Kitchen Tools guides readers through the history, practical uses, design features, and storage and maintenance requirements of each of the tools living in their kitchen cabinets. Whether you're a home cook pondering the difference between a cookie sheet and a baking pan (one of life's great questions), or a professional chef wondering whether you should sharpen your knives with a whetstone, a honing rod, or an electric sharpener, The Encyclopedia of Kitchen Tools has the answers you're looking for. Ranging from knives and spatulas, ladles and tongs, to Dutch ovens and crock pots, citrus reamers and zesters, The Encyclopedia of Kitchen Tools offers readers a chance to reconsider all of the kitchen accessories they've accumulated over the years, as well as the opportunity to encounter some new tools for the first time. With additional sidebars discussing a wide variety of topics including the history of elaborate table settings, the best types of cocktail strainers (yes, there's more than one), the cleanliness of salt pigs, and the best ways to care for cast iron, The Encyclopedia of Kitchen Tools is the new, must-have reference bible for active cooks and armchair chefs alike.

Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.

Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In "A Revolution in Eating," James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques throughout colonial America.

Confronted by strange new animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As colonial America grew, so did its palate, as interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. McWilliams considers how Indian corn, once thought by the colonists as "fit for swine," became a fixture in the colonial diet. He also examines the ways in which African slaves influenced West Indian and American southern cuisine.

While a mania for all things British was a unifying feature of eighteenth-century cuisine, the colonies discovered a national beverage in domestically brewed beer, which came to symbolize solidarity and loyalty to the patriotic cause in the Revolutionary era. The beer and alcohol industry also instigated unprecedented trade among the colonies and further integrated colonial habits and tastes. Victory in the American Revolution initiated a "culinary declaration of independence," prompting the antimonarchical habits of simplicity, frugality, and frontier ruggedness to define American cuisine. McWilliams demonstrates that this was a shift not so much in new ingredients or cooking methods, as in the way Americans imbued food and cuisine with values that continue to shape American attitudes to this day.

Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas.

Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community.

You’re about to discover how to make healthy, simple, natural, vegetarian and vegan dog treats. We love to pamper our pooches, and giving dogs the occasional treat or doggy biscuit is a way to show our love in a way Fido understands. Dog treats are also useful training tools. A pocket full of dog treats can be used while training a dog to heel, sit, stay, or any other such command. Using dog treat recipes gives you unlimited flexibility in the quality and variety of dog treats that you provide to your dogs. Chicken, beef, lamb and rice are some of the more popular flavors of commercially prepared dog treats and foods but when you use your own dog treat recipes your flavor combinations are limitless. You can use peanut butter and honey to create sweet treats that do not include meat or you can substitute any meat you choose into your dog treat recipes.

Insightful and zesty, this engaging volume encourages readers to sample essays that appeal to their philosophical tastes. Organized thematically like an a la carte menu, the book opens with "Food in Culture & Society," a glimpse at the inherently social and cultural aspects of food, whetting the appetite for what is to follow, including topics such as: Who decides just what constitutes quality cuisine or foul fare? Is food aesthetically important? How are food and sensuality related? Do we have an ethical responsibility to eat organic, free-range, vegetarian, or locally grown foods?
In addition to contributions by philosophers, the book also includes a rare collection of essays by culinary professionals and food critics who infuse their passion for food with philosophical flavorings. Another installment in the "Epicurean Trilogy" (together with Wine & Philosophy and Beer & Philosophy), Food & Philosophy serves up a healthy helping of timely food-oriented thinking.

Grab an apron and your favourite mixing bowl and get ready to dive in as Carolyn Ketchum brings her passion for low-carb baking to life in The Ultimate Guide to Keto Baking. With this comprehensive cookbook dedicated to ketogenic baking, create mouth-watering baked goods that will satisfy every craving while keeping your body healthy and keto-adapted. With this book's full-colour photos, detailed how-tos, and helpful insights on keto baking ingredients and methods, along with Carolyn's unmatched expertise, you too can create exquisite baked goods with a taste that will rival any neighbourhood bakeries.

"Shapiro recounts the story of scientific cooking with a deft humor some might find unbecoming to a work of impeccable scholarship. Yet how else are we to think about a movement that upheld mayonnaise, cream sauce, and the extended boiling of vegetables as cures for every social ill, from drunkenness and degeneracy to feminism and labor unrest?.... My only disappointment with "Perfection Salad" is that it ends too soon." --Barbara Ehrenreich, "New York Times Book Review"

"A comprehensive, droll social history of a curious women's movement that's responsible for everything from nutritional education programs to TV dinners."--Maureen Corrigan, "Village Voice"

As a bestselling children's cookery writer, entrepreneur and mum of three, Annabel Karmel knows what it's like to juggle motherhood with a busy life. The prospect of spending hours cooking a nutritious meal for the family can be daunting, but Annabel's stunning new cookbook offers a solution with over 100 simple, tasty recipes that the whole family will enjoy. For those busy weeknights, try Annabel's 20-minute recipes and 6-ingredient meal ideas - all of which are easy-to-make and packed with flavour - such as Chicken Chow Mein or her mouth-watering Dover Sole with Parsley Butter. Planning lunches for school or work is also a breeze thanks to Annabel's innovative ideas for lunchboxes and snacks. There are meals you can prepare in advance and store in the fridge or freezer ready for an action-packed family weekend, and easy recipes that you can make from storecupboard ingredients. If you have family or friends coming round, Annabel has got it covered with superb ideas for easy weekend entertaining and show-stopping desserts. Impress your dinner guests with Annabel's succulent Venison Casserole or aromatic Oriental Roast Duck, followed by Berry and White Chocolate Tart. Packed full of brand new recipes, Annabel Karmel's Busy Mum's Cookbook gives mums everything they need to prepare delicious, healthy, stress-free meals for all the family every day of the week.

THE BOOK LOVER'S COOKBOOK
Recipes Inspired by Celebrated Works of Literature
and the Passages that Feature Them
Shaunda Kennedy Wenger and Janet Kay Jensen
Wake up to a perfect breakfast with Mrs. Dalby's Buttermilk Scones, courtesy of James Herriot's "All Things Bright and Beautiful" and Ichabod's Slapjacks, as featured in Washington Irving's "The Legend of Sleepy Hollow." There's homey comfort food like Connie May's Tomato Pie, created with and inspired by Connie May Fowler" (Remembering Blue)"; Thanksgiving Spinach Casserole (Elizabeth Berg's "Open House"); and Amish Chicken and Dumplings (Jodi Picoult'"s""Plain Truth") . . . Sample salads, breads, and such soul-warming soups as Nearly-a-Meal Potato Soup (Terry Kay's "Shadow Song"); Mr. Casaubon's Chicken Noodle Soup (George Eliot's "Middlemarch"); and Mrs. Leibowitz's Lentil-Vegetable Soup (Frank McCourt's "Angela's Ashes") . . . After relishing appetizers and entrees, there's a dazzling array of desserts, including Carrot Pudding (Charles Dickens's "A Christmas Carol"); Effie Belle's Coconut Cake (Olive Ann Burns's "Cold Sassy Tree"); and the kids will love C.S. Lewis's Turkish Delight from "The Lion, The Witch, and the Wardrobe."
Sprinkled throughout with marvelous anecdotes about writers and writing, "The Book Lover's Cookbook" is a culinary and literary delight, a browser's cornucopia of reading pleasure, and a true inspiration in the kitchen.
Shaunda Kennedy Wenger enjoys creative cooking and writing children's stories and articles. She is currently working on a novel. Her work has been published in "Babybug," "Ladybug," "Wonder Years," "American Careers," "South Valley Living," and "Short-Short Stories for Reading Aloud" (The Education Center, 2000). She is an active member of the League of Utah Writers and the Society of Children's Book Writers and Illustrators. She regards her monthly book club meeting as one life's essential ingredients.
Janet Kay Jensen is published in "Healing Ministry "journal""and "The Magic of Stories. "She has received numerous awards for essays, poetry, and short stories, including three "ByLine Magazine" honorable mentions. A speech-language pathologist, she holds degrees from Utah State University and Northwestern University. She is writing a novel, teaches poetry classes to jail inmates, and is a literacy tutor. Married and the mother of three sons, she is a consultant at Utah State University.
TASTY RECIPES AND THE BOOKS THAT INSPIRED THEM
Jo's Best Omelette . . . "Little Women" by Louisa May Alcott
No Dieter's Delight Chicken Neapolitan . . . "Thinner" by Stephen King
Extra-Special Rhubarb Pie . . . "The Persian Pickle Club" by Sandra Dallas
Grand Feast Crab Meat Casserole . . . "At Home in Mitford" by Jan Karon
Persian Cucumber and Yogurt . . . "House of Sand and Fog" by Andre Dubus III
Tamales . . . "Like Water for Chocolate" by Laura Esquivel
Bev's No-Fuss Crab Cakes . . . "Unnatural Exposure" by Patricia Cornwell
Macaroni and Cheese . . . "The Accidental Tourist" by Anne Tyler
Veteran Split Pea Soup . . . "The Red Badge of Courage" by Stephen Crane
Alternative Carrot-Raisin-Pineapple Salad . . . "Midwives" by Chris Bohjalian
Summer's Day Cucumber-Tomato Sandwiches . . .
"Women in Love" by D. H. Lawrence
Refreshing Black Cows . . . "The Book of Ruth" by Jane Hamilton
Dump Punch . . . "Pride and Prejudice" by Jane Austen
Not Violet, But Blueberry Pie
. . . "Charlie and the Chocolate Factory" by Roald Dahl
Innocent Sweet Bread . . . "The Bluest Eye" by Toni Morrison
Daddy's Rich Chocolate Cake . . . "Fatherhood" by Bill Cosby

. . . and many other delectable dishes for the literary palate

"From the Hardcover edition."