Free PDF Slim and Scrumptious: More Than 75 Delicious, Healthy Meals Your Family Will Love, by Joy Bauer

Free PDF Slim and Scrumptious: More Than 75 Delicious, Healthy Meals Your Family Will Love, by Joy Bauer

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Slim and Scrumptious: More Than 75 Delicious, Healthy Meals Your Family Will Love, by Joy Bauer

Free PDF Slim and Scrumptious: More Than 75 Delicious, Healthy Meals Your Family Will Love, by Joy Bauer

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From the Back Cover

How would you like to eat rich, flavorful, healthy food at home and not worry about calories?Today show nutritionist Joy Bauer has helped millions of people improve their health, and now she wants to improve their home-cooked meals as well. Tired of the misconception that you have to dine out to eat delicious food, Joy proves in Slim and Scrumptious that not only can you eat fresh, rich, and filling food, but that it is quick, affordable, and easy, too! Slim and Scrumptious features more than seventy-five recipes for every meal and every taste. Whether you want Double Chocolate Pancakes or Eggs Benedict for breakfast, Sesame Chicken Tenders or Spicy Pork Tacos with Sassy Slaw for lunch, or Spice-Rubbed Flank Steak with Chimichurri and Creamy Spinach for dinner, Joy shows you that classic, rich food can still be made to taste great with just a fraction of the fat and calories. She also includes fun snacks, desserts, and appetizers that will keep you satisfied all day long, such as Cinnamon Cheesecake Fondue, Frozen Hot Chocolate, and Banana Pecan Bread. With every recipe, Joy helps you stretch your food and cooking dollars for everything from a fast and easy family meal to a relaxing and romantic dinner for two. These meals are so amazingly delicious, no one (but the chef!) will ever know that they're healthy, too.

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About the Author

Joy Bauer has built one of the largest nutrition centers in the country and is the bestselling author of Your Inner Skinny, Joy's LIFE Diet, and Joy Bauer's Food Cures. She is the nutrition and health expert for the Today show and a contributing editor to Parade and Woman's Day magazine. She lives in New York with her husband and three children.¡La nutricionista Joy Bauer provee sus conocimientos a lo largo de todo el libro!

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Product details

Paperback: 256 pages

Publisher: William Morrow Cookbooks; 1 edition (April 6, 2010)

Language: English

ISBN-10: 0061834777

ISBN-13: 978-0061834776

Product Dimensions:

7.4 x 0.6 x 9.1 inches

Shipping Weight: 1.3 pounds (View shipping rates and policies)

Average Customer Review:

4.1 out of 5 stars

52 customer reviews

Amazon Best Sellers Rank:

#332,383 in Books (See Top 100 in Books)

I tried quite a few different recipes from this cookbook, and I barely enjoyed any of them. The summer squash tian and summer pesto pasta are good, but 2 recipes worth keeping out of 10 doesn't make this cookbook a 5-star for me. Maybe there are some hidden gems in this cookbook I just didn't try, but I was hoping for a cookbook with healthy, wonderful flavors that my entire family could enjoy. I didn't notice a big difference in some recipes other than 'low-fat' this or 'fat-free' that, and a lesser amount of ingredients that would separate it from recipes that might be considered not that healthy.

I decided to try this cookbook after viewing Joy's segment on the Today show. I have to admit I was tired of cooking healthy boring meals for me, and then cooking something else for the family as they were sick of my "healthy meals". I was definately stuck in a rut, and to be honest I figured there were only so many ways to cook healthy, and I'm not that adventurous when it comes to cooking.I have only had this book for a week and I can't wait to try all the recipes. The 3 I have cooked so far (Beef and Bell Pepper, Turkey Meatballs and AJ's Mac n Cheesy) have been a huge hit, not only with me, but my family. They have been pouring over the pages and fighting over what they want me to make next. Finally, meals I can cook that are not only healthy but tasty enough that everyone in my family will eat them. No more cooking something for me and then something else for them. This is HUGE!! Joy, thanks for making it enjoyable, easy and most importantly healthy.

I bought this for my kindle and I'm pleased with it. I've used a couple of recipes off of it and some of the recipes are really good like the "Turkey Meatballs with Easy Marinara Sauce". This recipe is like something that tastes like from a real Italian restaurant. Just buy any marinara sauce and her incredients for the meatballs will flavor the sauce to a delicatessen flavor. I just wish the nutritional information was a bit more accurate.

I have not really used the book, but I have looked through it many times for meal ideas and it is a very easy book to follow. Since I have not tried it for a meal, I give it a four, I would need to cook from it to give it a five, however I am sure I will be pleased with a meal I make from the book.

I too viewed the Today Show segment with Joy introducing her new cookbook.Since making my purchase I've cooked:**The Chicken Fettuccine Alfradeo with Sun-dried Tomatoes (pg 88)**The Italian Chicken and Sausage Stew (pg 68). Yummmm! Both are easy to assemble and taste delicious. I had tons leftover (there are just two of us) and both recipes freeze just fine.**The Creamed Spinached recipe (pg 185) is the only way I can get spinach into my husbands diet. It's now a side dish at least a once a week.**I was intrigued by the Crispy Kale recipe (pg 177). I admit I used foil on the cookie-sheet, (A NO-NO) this resulted in the kale starting to BURN at 8 minutes. I was amazed with the lite-airy texture of the kale. Each piece melted in my mouth. I do think kale is an acquired taste. I'll try the recipe again without the foil."Slim and Scrumptious" will be my primary "girlfriend" Christmas gift this season. Many thanks Joy, for creating this wonderful, healthy, easy cookbook.

Super tasty recipes I recommend this book thanks

All of the recipes I have tried are amazing. This was a great buy.

I bought this book expecting easy recipes but was dismayed to find many require more effort than I wanted to make. I love Joy's basic diet tho, it worked for me while I followed the precepts.

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Ebook Download Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh Batmanglij

Ebook Download Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh Batmanglij

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Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh Batmanglij

Ebook Download Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh Batmanglij

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Review

One of the most exciting cookbooks I've seen in a while…I highly recommend it to anyone with an interest in Iran's glorious food culture. --Yotam Ottolenghi, The Guardian Praise for the 25th Anniversary Edition "A classic cookbook made even better...Gorgeous expanded edition." --Russ Parsons, Los Angeles Times "This summer's most coveted tome...the saffron-scented pages of which are guaranteed to create luscious new sense memories--and inspire future dinner invitations." --Vogue "Divine cookbook...stunningly beautiful..." --Alice Waters "Chefs across the country are at the forefront of Najmieh's fan base. They know what's good, and they are inspired by the ingredients and techniques she brings to the table." --Bonnie S. Benwick, The Washington Post "I love Persian Food....Exceptional cookbook, full, heavy, and good." --Martha Stewart Praise for past editions of this book: The definitive book on Iranian cooking. --Los Angeles Times A stunning cookbook! --Chicago Sun-Times A jewel of a book, rich in photography as well as recipes. --The Washington Post A beautiful introduction to Persian cuisine & culture. --USA Today Too delightful to miss. -- --The New York Times

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From the Inside Flap

Cooking plays important roles in every culture, but Persian cuisine can claim a relationship to its native land that is uniquely deep and intricate. This book celebrates the central place of food in the life of Iran, a story extending back almost 4,000 years, when recipes were first recorded in a cuneiform script on clay tablets. At the same time, Food of Life--updated and expanded in this new edition--is designed to be used by today's cook. It provides a veritable treasury of recipes: 330 in all, presented in an easy to-follow format, along with standard variations and, in many cases, a vegetarian version. The title of the book comes from the words nush-e jan, literally "food of life"--a traditional wish in Iran that a dish will be enjoyed. Along with daily gifts of pleasure, Persian cooking has figured intimately in numerous Iranian festivals and ceremonies. The menus and recipes associated with such events are described in Food of Life in detail, from the winter solstice celebration, Shab-e Yalda, or the "sun's birthday eve," to the rituals and symbolism involved in a modern Iranian marriage. Also woven through this book are many examples of how food has inspired artists, poets, and other luminaries of Persian culture. The book includes the miniatures of Mir Mosavvar and Aqa Mirak; excerpts from such classics as the fourth-century tale Khosrow and His Knight, the tenth-century Book of Kings, and the Thousand and One Nights; poems by Omar Khayyam, Rumi, and Sohrab Sepehri; and the humor of Mulla Nasruddin. Even as it honors venerable traditions and centuries of artistic expression, Food of Life propels Persian cooking into the twenty-first century. Today, with most of the ingredients in this book's recipes readily available throughout the U.S., anyone can reproduce the refined tastes, textures, and beauty of this great cuisine-- ancient, and also timeless.

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Product details

Hardcover: 640 pages

Publisher: Mage Publishers; 25th Anniversary Edition edition (March 3, 2011)

Language: English

ISBN-10: 193382347X

ISBN-13: 978-1933823478

Product Dimensions:

8.8 x 1.8 x 9.7 inches

Shipping Weight: 5.2 pounds (View shipping rates and policies)

Average Customer Review:

4.8 out of 5 stars

348 customer reviews

Amazon Best Sellers Rank:

#15,781 in Books (See Top 100 in Books)

I doubt there is a more beautiful or useful cookbook than this book...Stunning pictures and fabulous recipes...REally awesome.

What an incredible cookbook--one of the best on any cuisine I have ever used (and I have a lot of cookbooks). I am not Iranian and wouldn't know authentic food if I had it in Teheran BUT my Iranian friends say things taste as they should. It's hard to add to all the other positive comments here but the cookbook is so wonderful I have to try. There are a whole range of recipes from soup to nuts, the recipes are straightforward and easy to follow, the ingredients are not that hard to find in today's world and you can order on-line what you (think you) can't buy locally, and the author offers vegetarian substitutes or versions for most recipes. There are a lot of pictures so you can get an idea of what something should look like. I have been a big hit at potlucks bringing one or more dishes from this cookbook. Since I mostly cook and eat vegetarian the cost of making most items is very low (once you've bought some of the less usual ingredients). I am not much of a baker but I have made several of the desserts and they have been wonderful; the Precious rice flour pudding has been a huge hit with family and friends and is very easy to make.I will say that you should taste different versions of some of the more unusual (to American kitchens) ingredients because they vary so much from one brand to another (and one country of origin to another): rose and orange water, pomegranate molasses or juice, grape molasses, tamarind, etc. Many people believe that Cortas is the best brand of some of these things (it's from Lebanon) but I suspect it's a matter of taste (or what you're used to). You can get great Aleppo pepper from Penzey's (and once you start using it, you will start going through bottles of it for all your cooking).I am so happy I bought this cookbook--it's heads and tails above most cookbooks I've ever bought.

What a beautiful book. My wife and I both love to cook, but I had no experience with Iranian or Persian cooking before buying this book. (My wife had an Iranian suite-mate in college who was reportedly a great cook, but that was almost 40 years ago.) Then I saw an article in the New York Times about Iranian and Persian cooking and I became intrigued. Immediately went onto Amazon and found this book near the top of the list. I was not disappointed. Last night, I picked out a recipe at random which called for common ingredients that we happened to have on hand. It was delicious. I've already picked out my next recipe, and plan to work this into my cooking rotation for many years to come. My only complaint is that the book is so beautiful and stylish that I will not leave it in the kitchen where it might be splattered with oil and other cooking byproducts!As a side note, I had received notification that this shipment had arrived, but it had not. I notified Amazon, and had the replacement within two days. I am a long-time satisfied customer of Amazon.com and they have never let me down. I feel bad for the big box stores, but I don't see how they can compete with such a great organization.

I love the cultural notes that go along with the recipes. I am studying Farsi, and there's a linguist and a language instructor at a university, I know the importance of understanding the culture in order to better be able to express oneself in the language. And, vice versa. The recipe that I have tried so far are delicious, and I have been told by and Iranian friend, rather authentic.

What a delicious book! First, the thing I look for first in a great cookbook is that it provides a window into a culture and a cuisine. Najmieh Batmanglij gives a lot of information about the various dishes and ingredients also how these dishes are served and when, so you get a sense of the cuisine as a whole. The second thing I look for in a great cookbook is that the recipes actually work! Sounds a little dumb, doesn't it? But don't underestimate that as an important quality in a cookbook. Strange as it may seem, far too many cookbooks are far better just to read than they are to cook from. So far -- and I have only had the book for about a week -- I have made several of her recipes and they work. Not only do these recipes come out the way they should, but Batmanglij gives notes on variations -- how to adapt a recipe for vegetarians, what happens if you cook something in the oven instead of on a grill, etc. Although she gives the authentic ingredients -- for example barberries -- she also suggests a substitution if you can't get them readily. Having said that, she also gives a list of stores and web sites where you can order any of the ingredients not available in your local supermarkets. She gives several ways to cook that glory of Persian cuisine -- Basmati rice, including an easy version. I tried one of the versions using my rice cooker and I must say that it cut down on the preparation time substantially and produced a version that was good enough to serve to anyone -- with the possible exception of your picky Iranian mother-in-law, should you have one. (In that case, stick with Batmanglij's traditional directions!) But don't think that these recipes are so arcane or hard to make. They are not. Most of them are actually quite easy but what makes them so wonderful is the use of spices, herbs, yogurt and souring ingredients to make mouth watering dishes out of very simple and not very expensive ingredients. Not only that, but for those of us trying to eat more veggies, whole grains and cut down but not eliminate meat, this cookbook is one which will re-energize you in the kitchen. There are so many recipes you will want to try and most of which can easily be incorporated into your everyday cooking.And, no, I am not a friend or relative! Buy the book.

Now I can finally make the food my matriarchs made without fighting them to let me measure things before it's dropped into the pot. SO Happy! I will not let this book out the house, but many friends come over to copy recipes out of it!

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Download Ebook The Shackled Continent: Power, Corruption, and African Lives, by Robert Guest

Download Ebook The Shackled Continent: Power, Corruption, and African Lives, by Robert Guest

Locate countless publication categories in this website. As one of the most seen website, we constantly offer the best thing. One of them is The Shackled Continent: Power, Corruption, And African Lives, By Robert Guest This is just one of one of the most referred books from us to attend to you. The reading book will be constantly the motivating book not just for the people that over this subject but also others. To recognize exactly how specifically this book will certainly reveal you can follow more information listed below.

The Shackled Continent: Power, Corruption, and African Lives, by Robert Guest

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Review

“Rarely does an author combine experience, common sense and humour when writing about Africa. It's even rarer when the analysis is as hard-hitting as in the writing of Robert Guest.” Roger Bate, Wall Street Journal. “I doubt whether there is a better brief introduction to the travails of modern Africa and their causes.” Anthony Daniels, Sunday Telegraph. "An excellent book. Timely, provocative and written throughout with a passion for Africa and Africans." Bob Geldof “astute and clever…[Guest has] an extremely strong and rationalist grasp of the present, and travels with the classical economists David Ricardo and Adam Smith as inspiration. The Shackled Continent is a lively and provocative read.” RW Johnson, Sunday Times.  “[Guest] is a lively and observant reporter. He portrays, with humour and some compassion, how nothing really works in most African countries.The reader can learn much from this lively and outspoken book.” Anthony Sampson, The Guardian. “Anyone who wants to be reminded of the horrors of Africa, economic or otherwise, will be interested to read this intelligent but light treatise.” Christopher Ondaatje, Literary Review. “It seems odd that Robert Guest causes as much trouble as he does. The 33-year old Africa editor of the influential Economist magazine is personable, witty [and] eminently reasonable. But [he] brings people’s blood to boiling point quicker than one can say The Shackled Continent.”Jeremy Gordin, The Star, South Africa. “This is the kind of book you read holding your nose. Even H.M. Stanley, the British journalist/explorer who lived fat on the weird stories about Africa he published in his journals, [would have been] ashamed of some of the views expressed by Guest.” Osei Boateng, New African.“This is the book for those who despair for Africa, but even more, it is the book for those who despise Africa. [Guest's writing reveals] his journalist's determination to unravel Africa's complicated, seemingly intractable problems and his economists' determination to rectify them. . . . You can't know how cynical and complacent you've become about the world's problems until you take this journey with Robert Guest.”—Debra Dickerson, author of The End of Blackness: Returning the Souls of Black Folk to their Rightful Owners.“Guest recognizes that the economic modernization he advocates comes with a price, but he is nonetheless optimistic. Readers may be moved enough to find ways of being so, too.”—Publishers Weekly

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About the Author

Robert Guest is a Washington correspondent for The Economist and regularly appears on CNN and the BBC. Previously, he covered Africa for seven years, based in London and Johannesburg. He has also worked as a correspondent in Tokyo and a freelance writer in South Korea. He lives in Washington, DC.

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Product details

Paperback: 288 pages

Publisher: Smithsonian Books (September 14, 2010)

Language: English

ISBN-10: 1588342972

ISBN-13: 978-1588342973

Product Dimensions:

6 x 0.8 x 9 inches

Shipping Weight: 14.9 ounces (View shipping rates and policies)

Average Customer Review:

4.1 out of 5 stars

15 customer reviews

Amazon Best Sellers Rank:

#311,034 in Books (See Top 100 in Books)

Definityely 5 stars for this excellently written book. The narrative is smooth flowing,easy to read and follow, with admirable clarity and honesty of what is being told,interpreted,surmised,unravaled or analyzed.I read it from cover to cover. It's like embarking on a journey through Africa and discovering,sometimes surprisingly, facts about this complex and beautiful continent which you were either unaware of, or just didn't care to know about before. As the author points out, tribalism,abuse of power and corruption of post colonial leaders are significant root causes of SubSaharan Africa's seemingly perpetual poverty. The deplorable conditions encourage educated professionals to emigrate to other (non-African)countries, thus depriving Africa of badly needed talent. But the author also stresses that elimination or at least significant mitigation of the widespread corruption and ineptness of the governing power will eventually lead the continent to prosperity. A new generation of skillful and educated Africans will inevitably and hopefully emerge to institute a massive cleanup of what the author calls as "thugocracy". The book is a coverage of Africa from a journalistic and economist point of view,the author being both a good journalist and economist. And this coverage skillfully told in a very interesting understandable style. As I have mentioned previuosly in another African review ,we have become too overly exposed to the conflicts of the Middle East to such a degree that we tend to ignore Africa (subSaharan) and its people.It is hoped that when you take this journey with Robert Guest,you will become more broadminded and feel more compassion and respect for this remarkable continent wracked by post colonial civil wars and their after effects,and receiving insufficient attention by the international community. Yet,despite all these devastation and painfully slow rehabilitation,the comments and anecdotes expressed by the people who can still afford to retain their sense of humor, somehow suggest hope.The progress which is reflected by South Africa may serve as a beacon of hope for the rest of the continent. This hope is somehow depicted in the last paragraph of the last chapter of the book: The author was talking to a 19 yr old youth who,after the civil wars, began raising and processing chickens for a living.The author commented that the Japanese labored for a century before they caught up with the West. The African boy shrugged his shoulders."We can do it,too," he replied,"And besides,raising chickens is better than fighting." I highly recommend this book to everyone who knows plenty,knows little or knows nothing about Africa.

Guest fills his book with first hand, vivid examples. This is a perfect companion volume to Martin Meredith's excellent The Fate of Africa, and it is hard for me to tell which of them is the better master of building a proper sentence. Though both of these men catalogue the problems with depressing thorougness, neither of them delve into the worldview that perpetuates the shackles. However, Guest has done a remarkable service by recording so many first hand accounts from a broad section of countries on the continent.

There are an abundance of books and articles hypothesizing the reasons why African nations are so poor, the majority of which blame rich countries and European colonialism. Robert Guest, African correspondent for The Economist, briefly discusses and then dismisses these arguments as being the primary culprits by putting them in historical context against other nations that have similar histories.Instead, Guest focuses on issues endemic to Africa, giving hope to improvements coming from within the continent and hope of a more stable, healthier and wealthier future. While Guest argues that there is need for aid in Africa, he outlines why, how and where the aid should be targeted, noting that much more can be achieved through less costly but better focused reforms.The Shackled Continent is a pleasure to read as Guest's style is both interesting and informative. He uses personal accounts, first-person interviews and historical reference to solidify his points and lends an overall hopeful tone to his book.

It is a few years old now so needs to be read with a pinch of salt or an updated knowledge of Africa, but the book is brilliant and completely on target.

Africa, how did it get that way, and who's fault is it?Guest puts his gift for prose and analysis on full display in this fascinating page turner. He avoids the pitfall that so often engulfs writers who take on the subject of Africa, in blaming the West for the horrors that pass for everyday occurrences on the "Dark Continent". In fact, Guest probably is guilty of going too far the other way and assigning almost total blame on the Africans themselves.Truth be told, his perception is more accurate than the opposite school, and as ubiquitous as that pandering thought is, this is a breath of fresh air.Imminently readable and evidence of decades of travel all over sub-Saharan Africa, this is a must read for anyone interested in analyzing the most horrific examples of human endeavor (Africa).

Amazing insight of Africa

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