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Author: Peter Paulson
Publisher: CreateSpace
ISBN: 9781495298387
Category : Cooking
Languages : en
Pages : 88
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Book Description
The 6 Pack Chef “I pretty much have bought every book on how to get a six pack. This book is the real deal.Very informative, well presented and the recipes are delicious.Can't wait to try them all! Highly recommend this book.” – Tina Wilson Abs Are Made In The Kitchen, Not The Gym! You can exercise as much as you like but if you don't have a solid eating plan you will never have a 6 pack. Sit ups, crunches and planks are NOT going to get you shredded abs – but eat correctly and you are guaranteed them. If you're like every other guy and you've been trying for years to get chiselled abs – this book is for you. No matter how many times you've failed before 'The 6 Pack Chef' will get you the head-turning beach body you've always dreamed of. This book is your blueprint to being lean, losing fat and revealing your abs. You will learn the nutritional rules and secrets of 6 pack abs as well getting over 55 delicious 6 pack recipes. Every recipe is specifically designed to promote fat loss whilst maintaining muscle mass so that you can carve out your abs. There is so much nonsense in the fitness industry (especially concerning 6 packs) that trying to distinguish between what works and what doesn't is hellish. The 6 Pack Chef cuts through the nonsense and gives you everything you need in order to get truly cut. Getting a 6 pack doesn't have to be difficult. If you structure your diet correctly the path to a 6 pack is simple… Unfortunately structuring your diet correctly isn't easy and that's why I wrote this book. This book does all the tough dietary work for you. In fact, you don't need to think at all… Just buy the food, follow the step-by-step recipes, love how delicious they are and get ready to reveal your new 6 pack. So, are you ready to finally be shredded and reveal your 6 pack? Buy the book now and don't waste another minute feeling uncomfortable when you look in the mirror. Lose the fat, keep the muscle and look incredible. Buy The 6 Pack Chef today. FREE GIFT: Don't forget to grab the awesome gift you get when buying the book! Just my way of saying “thanks.”
Author: Peter Paulson
Publisher: CreateSpace
ISBN: 9781495298387
Category : Cooking
Languages : en
Pages : 88
Get Book Here
Book Description
The 6 Pack Chef “I pretty much have bought every book on how to get a six pack. This book is the real deal.Very informative, well presented and the recipes are delicious.Can't wait to try them all! Highly recommend this book.” – Tina Wilson Abs Are Made In The Kitchen, Not The Gym! You can exercise as much as you like but if you don't have a solid eating plan you will never have a 6 pack. Sit ups, crunches and planks are NOT going to get you shredded abs – but eat correctly and you are guaranteed them. If you're like every other guy and you've been trying for years to get chiselled abs – this book is for you. No matter how many times you've failed before 'The 6 Pack Chef' will get you the head-turning beach body you've always dreamed of. This book is your blueprint to being lean, losing fat and revealing your abs. You will learn the nutritional rules and secrets of 6 pack abs as well getting over 55 delicious 6 pack recipes. Every recipe is specifically designed to promote fat loss whilst maintaining muscle mass so that you can carve out your abs. There is so much nonsense in the fitness industry (especially concerning 6 packs) that trying to distinguish between what works and what doesn't is hellish. The 6 Pack Chef cuts through the nonsense and gives you everything you need in order to get truly cut. Getting a 6 pack doesn't have to be difficult. If you structure your diet correctly the path to a 6 pack is simple… Unfortunately structuring your diet correctly isn't easy and that's why I wrote this book. This book does all the tough dietary work for you. In fact, you don't need to think at all… Just buy the food, follow the step-by-step recipes, love how delicious they are and get ready to reveal your new 6 pack. So, are you ready to finally be shredded and reveal your 6 pack? Buy the book now and don't waste another minute feeling uncomfortable when you look in the mirror. Lose the fat, keep the muscle and look incredible. Buy The 6 Pack Chef today. FREE GIFT: Don't forget to grab the awesome gift you get when buying the book! Just my way of saying “thanks.”
Author: Scott Harrison
Publisher:
ISBN: 9781786236708
Category :
Languages : en
Pages : 274
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Book Description
This book has over 100 recipes packed with layers of flavour and texture, that start with delicious whole foods and are really easy to prepare in your own kitchen.
Author: David Chang
Publisher: Clarkson Potter
ISBN: 0307885674
Category : Cooking
Languages : en
Pages : 608
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Book Description
With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.
Author: My Nguyen
Publisher: Simon and Schuster
ISBN: 1510703446
Category : Cooking
Languages : en
Pages : 359
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Book Description
From the Creator of the Popular Food Blog My Healthy Dish, a Collection of Recipes for Everyone in the Family In 2012, My Nguyen—a mother of two with a background in finance and dreams of becoming a dietitian—logged onto Instagram and started posting photos of meals she was making for her family on a regular basis. Her posts attracted more than 30,000 followers in four months, so she decided to give them more of what they were requesting via a blog titled My Healthy Dish. Two years later, she’d hit the one-million mark in followers and has never looked back! On her blog, My endorses the idea of a whole, healthy lifestyle while embracing a healthy diet. She posts recipes that are simple, delicious, and nutritious. Her approach of taking the dishes we already love and making them healthier with both beloved and new ingredients makes her recipes attractive to anyone looking to go back to the basics, cook more, and choose real foods over processed ones. In her first cookbook, My Healthy Dish, My presents more than eighty-five new recipes perfect for any family. These recipes are not only healthy, but also easy—great for the busy parent who may not have hours to devote to menu planning each week. Dishes such as stuffed blueberry pancakes, cauliflower tater tots, chicken tortilla soup, orange coconut cream smoothies, and peanut butter and jelly cookies are sure to please every type of eater. With tips related to quality over quantity and organic versus nonorganic, as well as notes on meal prepping and pages of stunning photos, home cooks will surely fall in love with this collection.
Author: Chris Cosentino
Publisher: Clarkson Potter
ISBN: 0770435130
Category : Cooking
Languages : en
Pages : 306
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Book Description
The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.
Author: Anne-Marie Bonneau
Publisher: Penguin
ISBN: 0735239789
Category : House & Home
Languages : en
Pages : 0
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Book Description
*SILVER WINNER for the 2022 Taste Canada Award for Single-Subject Cookbooks* *SHORTLISTED for the 2021 Gourmand World Cookbook Award* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.
Author: Nadia Sawalha
Publisher: Dorling Kindersley Ltd
ISBN: 024135076X
Category : Cooking
Languages : en
Pages : 690
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Book Description
A foolproof cookbook for people who dread cooking. Find out how to cook 80+ quick and easy recipes with this hilarious new cookbook from TV presenters and "middle-aged YouTube sensations" Nadia Sawalha and Kaye Adams. Inspired by the duo's hit YouTube series, which was borne out of MasterChef-winner Nadia's frustration with her best friend Kaye's kitchen mishaps, Nadia & Kaye Disaster Chef is a recipe book for the culinary-challenged who want to be able to dish up delicious grub fast and with no hassle. Nadia shows Kaye how to cook family meals such as paella, chowder, and meatballs. Follow her simple steps for yourself and you can sit down on Sunday to a perfect roast dinner, or whip up a pavlova or Victoria sponge for friends and family. Each recipe comes with a cast-iron guarantee: "If Kaye can cook it, you can cook it". The warm and hilarious chemistry between these two best friends leaps from every page, with anecdotes, tricks and kitchen hacks dotted throughout. Nadia and Kaye want Disaster Chefs everywhere to know that help is on the way, and to reassure Kaye's children that they need no longer panic when they hear those three little words "Dinner is ready".
Author: The Creators of Top Chef
Publisher: Chronicle Books
ISBN: 0811864308
Category : Cooking
Languages : en
Pages : 257
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Book Description
A cookbook based on the first three seasons of the television cooking competition also includes behind-the-scenes anecdotes from the show, competitors' reflections, and episode guides.
Author: Paul Prudhomme
Publisher: Harper Collins
ISBN: 0062039423
Category : Cooking
Languages : en
Pages : 362
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Book Description
Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.
Author: Paul Prudhomme
Publisher: Harper Collins
ISBN: 0062046888
Category : Cooking
Languages : en
Pages : 372
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Book Description
When one of America's most talented and best loved chefs reinterprets the great American classics, the result is Chef Paul Prudhomme's Seasoned America, a beautifully illustrated collection of American favorites made even better. In his new book, Chef Paul works his culinary magic on America's classic regional recipes--San Francisco cioppino, Texas chili, Maryland crab cakes, for example. The results are more than 150 recipes that represent a whole new way of interpreting traditional American cooking. Special sections encourage home cooks to experiment and take risks for the sheer taste of it. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
