Bøger udgivet af Surrey Books,U.S.

A redesigned and reformatted version of a perennial favorite, this second edition of 1,001 Best Slow-Cooker Recipes is the most comprehensive and complete slow-cooker book available today. Enlarged and beautifully repackaged, this new edition features a sleek, updated cover design and a broader, more useful format that sits flat when open for maximum convenience. With the huge variety of recipes, ingredients, and culinary traditions, 1,001 Best Slow-Cooker Recipes is the only slow-cooker book you will ever need.Slow cookers are a great tool for busy home cooks—delicious appetizers, soups, stews, entrées, side dishes, and even desserts can be made while you’re at work or out running errands. The humble slow cooker has always been about value and convenience: more affordable cuts of meat cook to tender perfection while poultry and fish remain succulent and flavorful. Appetizers stay warm throughout a party while vegetables and side dishes are easy additions to family dinners. For more adventurous cooks, the slow cooker can be used to make homemade breads, warm sandwiches, and delectable desserts.The award-winning 1,001 cookbook series—which has sold 750,000 copies across all titles—has earned its popularity through how its writers and editors curate and test the recipes, as well as by featuring complete nutritional data, such as calories, fat, cholesterol, carbohydrates, and diabetic exchanges. This latest offering in the bestselling series has been completely refreshed and updated for maximum ease of use.

An updated edition of Anupy Singla's bestselling debut cookbook that includes 65 authentic, healthy Indian recipes developed specifically for the slow cooker.

A tour of Bourbon Country and modern southern entertaining through more than 90 recipes developed by David Danielson, executive chef at Churchill Downs, and Tim Laird, chief entertaining officer of Brown-Forman.

A collection of 300 quotes from Supreme Court Justice Ruth Bader Ginsburg. Part of the In Their Own Words series.

A collection of 30 stories and recipes from expat Filipino chefs, home cooks, and writers that serves as a delicious, accessible introduction to the complex and adaptable, though perennially overshadowed, cuisine that is Filipino food.

Internationally recognized urbanist Joel Kotkin challenges the conventional urban-planning wisdom that favors high-density, "pack-and-stack" strategies. Instead, Kotkin advocates for "smart suburbs" that take advantage of new technologies, family-friendly policies, and sustainable planning to build dynamic small cities, redeveloped neighborhoods, and a human-scale urban environment.

This completely updated, redesigned, and reimagined edition of 10 Things You Might Not Know About Nearly Everything is a fun, fascinating collection of the Chicago Tribune¿s popular weekly column 10 Things You Might Not Know. This collection is presented in an updated gift package and more than half of the content is new, providing an expanded trove of intriguing and surprising facts on a variety of subjects.

A comprehensive guide to improving home coffee making, written by a coffee enthusiast for coffee enthusiasts. Includes information on 10 different manual brewing methods, such as French press, Chemex, and V60, as well as advice on selecting beans, choosing equipment, and deciphering coffee bags.

Now beautifully repackaged in convenient paperback format, Indian for Everyone is the third book by Anupy Singla, former broadcast journalist turned foodie blogger turned best-selling author. This book is by far Singla's most stunning and comprehensive offering yet. Singla is America's favorite authority on Indian home cooking, and her expertise with delicious, healthful recipes and her commitment to simple family-style cooking has endeared her to fans the world over. If readers are going to choose an Indian cookbook to own, they will find none better than this one.This new book expands on Singla's previous titles, the best-selling Indian Slow Cooker and Vegan Indian Cooking, and opens up the true simplicity and flavor of Indian food for anyone, regardless of dietary restrictions, level of expertise, and familiarity with Indian food. Singla has chosen the most popular dishes in Indian cooking and, unlike other Indian cookbooks, embedded different preparation styles and ingredients into every recipe. Included are quick-and-easy adaptations for making a meal vegetarian, vegan, or gluten-free, as well as alternative methods for preparing a recipe in a slow cooker instead of on the stove-top. This sort of unique flexibility makes Indian for Everyone a book that is perfect for anyone.This book is for Indian food lovers who live for the cuisine's diversity, as Singla includes both Punjabi recipes and many other regional styles from across India. This book is also for skeptics who claim to "hate the taste of curry" or feel "Indian food is too spicy." They will learn how traditional Indian cooking eschews curry powder or how any recipe can be made as mild as desired. This book is for beginners, offering step-by-step instructions on spices and techniques. This book is for seasoned Indian cooks as a reference point for their favorite dishes, including little-known instructions and standard cook times their mothers and grandmothers never wrote down. This is for meat eaters who can't resist tandoori chicken, minced lamb, and fish. This is for vegan and vegetarians who want real and tested alternatives to meat recipes that celebrates whole food choices, rather than just making them a sidebar. This is for healthy eaters who want to know if you can bake a samosa rather than fry it, if you can substitute quinoa for rice, and if there are gluten-free Indian bread options. This is for folks with allergies and dietary preferences. This is for Indian food lovers who eat delicious restaurant meals and want to replicate them at home.There is no Indian cookbook available that is more inclusive, more welcoming, and more adaptable to any given reader's tastes, across all its 125 recipes. The stories behind these recipes are richly detailed and personal, and readers will see how traditional Indian cooking helped connect Singla and her daughters to their cultural heritage, while also connecting American families to new, healthy eating choices. Whether you are a vegan or meat lover, gluten-free or pro-naan, an experienced chef or an amateur home cook, Singla appreciates that most of us are looking for great taste, nutritious ingredients, and easy preparation. Her books have ushered Indian spices and cooking into homes across the country. More than the next great Indian cookbook, this is the next great American cookbook that will be a staple of every family's collection.

This redesigned and expanded third edition of Diabetes Snacks, Treats, and Easy Eats for Kids offers even more simple, delicious recipes for healthy, well-balanced diets.Since the book was first published in 2006, the prevalence of diabetes in children has continued to increase. Children under age 19 have seen a 21 percent increase in Type 1 cases, and children ages 10-19 have seen a 30 percent increase in cases of Type 2-a disease that used to be considered an adult condition.But kids will be kids, and when they come home from school, they want a snack that's simple, satisfying, and occasionally sweet. When it comes to dinner, they usually don't have the time or the taste for fancy meals. With this in mind, author Barbara Grunes has developed more than 150 recipes for snacks and meals that kids really like and that stay within diabetic guidelines.Grunes's goal is to help all kids enjoy food that is good for them-even if they have diabetes. Each recipe includes the nutritional information readers need, whether they count carbs or use the exchange method. With recipes like Pizza Puffs, Spud Pancakes, Chicken Fajitas, Ice Cream Cone Cupcakes, and Fruit Turnovers, this book proves that everyone can enjoy familiar and delicious food together. After all, it's not about "good," "bad," or "forbidden" foods-it's about readers feeding their families sensibly.

An essential lifestyle guide to reducing headaches and other symptoms related to migraine, vertigo, and Meniere’s disease. Its “slow-approach” plan and more than 75 trigger-free recipes set readers up for success—even when they’re in pain.In The Migraine Relief Plan, certified health and wellness coach Stephanie Weaver outlines a new, step-by-step lifestyle approach to reducing migraine frequency and severity.Using the latest research, her own migraine diagnosis, and extensive testing, Weaver has designed an accessible plan to help those living with migraine, headaches, or Meniere’s disease. Over the course of eight weeks, the plan gradually transitions readers into a healthier lifestyle, including key behaviors such as regular sleep, trigger-free eating, gentle exercise, and relaxation techniques. The book also collects resources—shopping lists, meal plans, symptom tracking charts, and kitchen-tested recipes for breakfast, lunch, snacks, and dinner—to provide readers with the tools they need to be successful.The Migraine Relief Plan encourages readers to eat within the guidelines while still helping them follow personal dietary choices, like vegan or Paleo, and navigate challenges, such as parties, work, and travel. A must-have resource for anyone who lives with head pain, this book will inspire you to rethink your attitude toward health and wellness.

Wisconsin Supper Clubs: Another Round, a sequel to author/photographer Ron Faiola's wildly popular first book on the topic (now in its sixth printing), gives readers a peek inside 50 additional clubs from across the Badger State.Traveling from the Northwoods to Beloit, Faiola documents some of the most exceptional and long-lived restaurants that embrace the decades-old supper club tradition. These are largely family-owned establishments that believe in old-fashioned hospitality, slow-paced dining, and good scratch cooking.In this guide, readers will find interviews with supper club proprietors and customers as well as a bounty of photographs of classic dishes, club interiors, and other scenes from Faiola’s extensive travels.Despite the chain restaurants that continue to dominate the culinary landscape, supper clubs across the Midwest are thriving today in many of the same ways as they have for the past 80 years. The term "supper club" has even been borrowed recently by the burgeoning underground restaurant scene, which champions an upscale-yet-communal dining experience similar to that offered by traditional supper clubs.Wisconsin Supper Clubs: Another Round is a new, intimate look at this unique American tradition, one that invites supper club enthusiasts and newcomers alike to enjoy a second helping of everything that made Wisconsin Supper Clubs such a hit.

Thirty years after opening, the Chicago Diner is still the Windy City's premier vegetarian eatery, now with two locations and a national fan base. In honor of this momentous anniversary, the Chicago Diner is releasing this new cookbook, reflecting the wealth of new recipes, vegetarian and vegan dining sensibilities, and anecdotes from the kitchen of this award-winning foodie favorite.In an attempt to eat healthier, Mickey Hornick became a regular at a local hippie haunt, the Breadshop Kitchen, where Jo Kaucher baked bread. One day, Hornick quit his job and took a position in Kaucher's kitchen as a dishwasher, despite his rudimentary knowledge of vegetables and warnings that the restaurant would soon go under. While Hornick and Kaucher were unable to save the Breadshop, they reunited to found the Chicago Diner.Predating the exponential growth of veggie-friendly dining in the 1990s and 2000s, the Chicago Diner set an example of how a successful vegetarian restaurant could thrive, even in meat-and-potatoes cities like Chicago. The Chicago Diner is a staple of the city's culinary scene, earning a Michelin Guide recommendation as well as numerous local and national accolades.

This beautiful follow-up to Anupy Singla's widely praised first cookbook, the Indian Slow Cooker, is a unique guide to preparing favorite recipes from the Indian tradition using entirely vegan ingredients. Featuring more than 50 recipes, and illustrated with color photography throughout, these great recipes are all prepared in healthful versions that use vegan alternatives to rich cream, butter, and meat. The result is a terrific addition to the culinary resources of any cook interested in either vegan or Indian cuisine.Singla--a mother of two, Indian emigre, and former TV news journalist--has a distinctive style and voice that brings alive her passion for easy, authentic Indian food. Some of these recipes were developed by her mother through the years, but many Singla developed herself, including fusion recipes that pull together diverse traditions from across the Indian subcontinent. She shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices.As Singla sees it, acquiring and using the proper spices is the key to preparing her healthful recipes at home. Singla has recently brought to market her own line of traditional Indian spice trays (also known as a masala dabba), which is being sold by retail outlets like Williams-Sonoma. Vegan Indian Cooking builds off of Singla's vast expertise in simplifying and perfecting Indian spices and unique, custom spice blends, making delicious Indian cooking accessible to even the most hurried home chef.