21 Pounds in 21 Days: The Martha's Vineyard Diet Detox

21 Pounds in 21 Days: The Martha's Vineyard Diet Detox 

English | 234 pages | PDF | 27.35 Mb

Detox diets are making news as the quickest, easiest way to shed pounds, boost your energy, and get yourself on a wellness track. Popular in the 1970s, cleansing fasts are again all the rage among celebrities like Gisele Bundchen, Gwyneth Paltrow, Stella McCartney, and Madonna.

One of the key advocates of the health benefits of cleansing detoxes is Roni DeLuz, ND, a licensed naturopathic and health practitioner at Martha's Vineyard Holistic Retreat, part of the renowned Martha's Vineyard Inn. The idea behind DeLuz's new detox plan is the belief that the foods we eat (along with the coffee, tea, and alcohol we drink and the air we breathe) contain harmful and toxic substances that accumulate in our bodies and need to be removed in some way. In 21 Pounds in 21 Days, DeLuz offers three different detox programs, including the original and most effective 21-day "MasterFast," which promises a 21-pound weight loss in just three weeks and focuses on detoxification through antioxidants, fasting, stress reduction, and lifestyle changes. Also included in the book are:

* Maintenance plans
* Dozens of easy, delicious recipes
* Real-life tips
* An extensive glossary of terms
* A guide to supplements

Meals consist of supplement-laden drinks, herbal teas, thick, delicious vegetable purees, and "live" juices, along with nutritional supplements, vitamins, and enzymes designed to keep the body's systems stable and its cells nourished while harmful toxins are flushed out. 21 Pounds in 21 Days isn't just for those looking to lose weight; everyone can benefit from this revolutionary detox diet that results in a clean, refreshed system that functions at its best.

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House Beautiful 500+ Favorite Paint Colors - 2010

House Beautiful 500+ Favorite Paint Colors - 2010
PDF | 124 pages | English | 25.9 MB

House Beautiful one of the leading home design and decorating magazines in the country, introduces its first-ever "bookazine" - 500+ Favorite Paint Colors - filled with color advice and paint recommendations from the editors and the industry's top interior designers. 500+ Favorite Paint Colors is 120 pages of expert color advice divided into seven useful categories: Neutrals, Color by Color, Room by Room, How Do You Want Your Room to Feel?, Naturals, How Bold Are You?, and Solving Problems With Color. It also includes a color personality quiz and tips for balancing your home with color.

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25 Beautiful Homes - September 2010

25 Beautiful Homes - September 2010
English | 172 pages | PDF | 41.40 Mb

25 Beautiful Homes is designed for readers with traditional tastes and a sense of personal style. Aspire to your dream house and enjoy looking at other people's homes, designs and styles for inspiration.

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Cooking the Indian Way

Cooking the Indian Way
 72 Pages | PDF | 7 MB | English

The contrasts of geography, climate, religious beliefs, and population in India result in its strong and distinct culture. These differences have greatly influenced Indian menus. However, one thing that all Indian dishes do have in common is the abundant variety of spices used to create them. Sweet, hot, and savory, spices are so important to Indian cooking, they are often prepared in special ways.

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Food Network - September 2010

Food Network - September 2010

English | 176 pages | PDF | 37.80 Mb

Food Network Magazine is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine, and it's the only magazine that features all your favorite stars!

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Beautiful Kitchens - September 2010

Beautiful Kitchens - September 2010
English | 148 pages | PDF | 30.50 Mb

The UKs best selling kitchens magazine. Each issue of Beautiful Kitchens is full of inspirational ideas and practical advice for people who are actively seeking to make a change in their kitchens.

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Vegetarian Times - September 2010

Vegetarian Times - September 2010
English | 92 pages | PDF | 21.20 Mb

Vegetarian Times delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all.

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Herb Companion - September 2010

Herb Companion - September 2010
PDF | 64 pages | English | 21.4 MB

Articles of the Herb Companion cover everything from recipes and reviews to people and places. Every two month a jam packed issue will get you started on living a healthier, better-balanced and more meaningful life!


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Feel Good Food - Autumn 2010

Feel Good Food - Autumn 2010
English | 156 pages | PDF | 31.90 Mb

Woman & Home's Feel Good Food is all about wonderful recipes and tips and how food can affect your health and mood. We are what we eat and Feel Good Food recipes will help to destress you, energise you - simple help you to feel GREAT!

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Kitchen Garden - September 2010

Kitchen Garden - September 2010
PDF | 107 pages | English | 97.4 MB

Kitchen Garden Magazine – UK’s No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.

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Masala Dosas

With its fermented dough whirled into a crêpe-like exterior and its rich filling of curried potato, this classic Indian dish achieves a unique balance. The urad dal, black mustard seeds, and curry leaves are available at kalustyans.com.

Ingredients

For dosas
1 1/2 cups long-grain white rice (not converted; 10 oz)
3/4 cup urad dal (white split lentils; 5 oz)
1 1/2 cups plus 1/3 cup water
1 teaspoon salt
About 1/2 cup vegetable oil for cooking

For potato filling
1 1/2 lb Yukon Gold potatoes, all about the same size (4 medium)
1/4 cup vegetable oil
1 teaspoon black mustard seeds
8 fresh or thawed frozen curry leaves
1/2 teaspoon cumin seeds
1 medium onion, chopped
1 fresh green chile (such as Thai or serrano; 2 1/2 inches), minced, including seeds
1/2 teaspoon turmeric
1 cup water
3/4 teaspoon salt

Special equipment: a well-seasoned 10-inch round cast-iron griddle or a 10-inch nonstick heavy skillet
Accompaniment: bottled mango chutney

Method
Make dosa batter:
Place rice and lentils in separate bowls. Fill each with water to cover by 2 inches and soak 4 hours.

Drain lentils in a sieve and purée in a food processor with 3/4 cup water until light and fluffy, 3 to 5 minutes. Transfer to a large bowl. Drain rice in a sieve and purée in food processor with 1/3 cup water until a gritty paste forms, about 1 minute. (Rice paste will not be as smooth as lentil paste.) Stir rice paste and 3/4 teaspoon salt into lentil paste.

Let mixture ferment, covered with plastic wrap, in a warm (about 80°F) draft-free place until doubled in bulk, about 24 hours. (Mixture will be light and foamy.) Stir in remaining 3/4 cup water and 1/4 teaspoon salt. Let batter stand, covered, in a warm (about 80°F) draft-free place 2 1/2 hours.

Make filling while batter stands:
Combine potatoes with cold salted water to cover by 2 inches in a 2 1/2- to 3-quart saucepan and simmer, uncovered, until potatoes are just tender, 15 to 25 minutes. Drain potatoes in a colander. When cool enough to handle, peel potatoes and cut into 1/2-inch cubes.

Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds, partially covered with lid, until they just begin to pop, 15 to 30 seconds. Add curry leaves and cumin and cook, stirring, until cumin turns a shade darker, 10 to 15 seconds. Reduce heat to moderately low, then add onion and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Stir in chile and turmeric and cook, stirring, 1 minute. Add potatoes, water, and salt and bring to a boil. Reduce heat to moderately low, then simmer, covered, stirring occasionally and mashing potatoes slightly, until sauce is thickened, 8 to 10 minutes. Discard curry leaves.

Cook dosas:
Put oven rack in middle position and preheat oven to 250°F.

Spread 1 teaspoon oil on griddle using a paper towel, then heat over moderate heat until hot but not smoking. Dip a 1/3-cup dry measure into batter, scooping gently to fill without deflating batter, and pour into center of griddle (scrape out batter remaining in measure). Quickly spread batter with back of a small spoon in a circular motion to thinly cover griddle. (Dosa may be lacy around edge.) Drizzle edge and top of dosa with 1 teaspoon oil and cook until underside is golden and crisp, 1 1/2 to 2 minutes. Turn dosa over with a metal spatula and cook, pressing occasionally, until underside is pale golden, about 1 minute more. (Adjust heat up or down if necessary to prevent overbrowning.) Transfer dosa to a foil-lined large baking sheet and keep warm, loosely covered with foil, in oven.

Make 9 to 11 more dosas in same manner, transferring as cooked to baking sheet in 1 layer and separating additional layers of dosas with foil.

Assemble dosas:
Spread 1/3 cup hot potato filling in a line across middle of each dosa and loosely fold dosa over filling in thirds like a letter.

Cooks' notes:
· Batter, after fermenting (24 hours) and standing (2 1/2 hours), can be chilled up to 24 hours more. Let stand at room temperature 30 minutes and gently stir to combine before cooking. · Dosas, without filling, can be cooked up to 1 hour ahead and kept, covered with foil, at room temperature. Reheat dosas in a 350°F oven between layers of foil until warm, about 10 minutes. · Filling can be made 1 day ahead and chilled, covered. Reheat, adding water to loosen filling if necessary.

House Beautiful - September 2010

House Beautiful - September 2010
English | 164 pages | PDF | 40.80 Mb

House Beautiful magazine features expert design advice on how to liven up each room of your house. Also find beautiful photos for inspiration and motivation to design or remodel your home in each issue of House Beautiful magazine.

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Saveur - August/September 2010

Saveur - August/September 2010
PDF | 127 pages | English | 47.3 MB

Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home  cooking and real food, the magazine evokes the flavors of food from around the world.


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Dish - August/September 2010

Dish - August/September 2010
English | 132 pages | PDF | 28.20 Mb

This beautiful magazine will inspire you to cook and eat good food - each issue is packed with seasonal recipes for everything from a dinner party with friends to casual dining during the week, accompanied by handy tips on techniques and ingredients. Stunning photography features throughout the magazine with stories celebrating food producers, chefs and food locations too. Dish is the perfect magazine for those who love to cook, those who aspire to new heights in their cooking and those who simply love to read about good food.

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Whiskey & Spirits for Dummies

Whiskey & Spirits for Dummies
 335 pages | PDF | 5,6 MB

Would you like to better appreciate fine distilled spirits? Whiskey & Spirits For Dummies is your complete guide to selecting and enjoying this family of noble beverages, flavor by flavor. From whiskey, rum, and brandy to vodka, gin, and cordials, this handy reference traces the history of distilled spirits, explains how they are made, and shows you how to evaluate, serve, and savor them.

Ever wonder why the Irish spell it “whiskey” and the Scottish “whisky”? This friendly book tells you as it reveals where the first whiskeys — or “dark” spirits — originated and how they came to the United States. It also explores the origins of clear spirits and the different varieties of each. You’ll compare American and European vodkas, see how to make the new and improved all–purpose Martini, and follow the spread of flavored rums across the globe. A slew of sidebars give you fascinating tidbits of information about these spirits. You’ll also discover how to:
Become a sophisticated taster
Shop for the best spirits
Select the right mixers
Use spirits in cooking
Make ten classic cocktails
Choose and taste cordials and liqueurs
Know the nutrients in one serving of each type of distilled spirit
Present spirits to guests
Set up tasting events at home

This thorough guide also features recipes for cooking with spirits, offering menu choices such as entrees, vegetables, and desserts that all include at least one type of spirit. Complete with an appendix of craft distillers across the United States, Whiskey & Spirits For Dummies will give you the knowledge and hands–on guidance you need to become a connoisseur of such greats as fine Scotch, Bourbon, and Cognac in no time!


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Taste of Home - August/September 2010

Taste of Home - August/September 2010
English | 92 pages |  PDF | 39.30 Mb

Taste Of Home Magazine: Americas #1 cooking magazine! Enjoy 100+ home-style recipes and tips, each a kitchen-tested family favorite made with everyday ingredients. Plus color photos of every recipe, cost-saving menus, healthy-choice dishes, casual entertaining ideas and more.

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Meatballs in Tomato-Wine Sauce

Meatballs in Tomato-Wine Sauce

Cumin and nutmeg spice these ground beef and pork appetizer meatballs. This recipe makes 36 Italian meatballs, which can be served with slices of French bread that's been toasted and topped with cheese. You can use dry red wine or beef broth for the sauce, and canned diced tomatoes save time as you prepare this recipe.

Ingredients

1 beaten egg
3/4 cup soft bread crumbs
1 tablespoon snipped fresh Italian or regular parsley
3 or 4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon ground red pepper
1/8 teaspoon ground black pepper
8 ounces ground beef
8 ounces ground pork
Nonstick cooking spray
1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1-1/2 teaspoons cornstarch
1/3 cup dry red wine or beef broth
1 14-1/2-ounce can diced tomatoes
1/8 teaspoon salt
Fresh Italian or regular parsley (optional)
Toasted cheese-topped baguette-style French bread slices, (optional)

Method

For meatballs, combine egg, bread crumbs, snipped parsley, the 3 or 4 cloves garlic, the 1/2 teaspoon salt, cumin, nutmeg, red pepper, and black pepper in a large mixing bowl. Add ground beef and ground pork; mix well.
Shape mixture into 36 meatballs. Coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan. Bake in a 350 degree F oven about 15 minutes or until thoroughly cooked (160 degrees F). Remove from oven. Place meatballs on paper towels and pat dry.
Heat olive oil in a large skillet over medium heat. Add onion and the 1 clove garlic; cook and stir about 3 minutes or until onion is nearly tender. Stir together cornstarch and red wine or beef broth. Carefully add to skillet along with undrained tomatoes and the 1/8 teaspoon salt. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
Add meatballs to skillet; stir gently to heat through. Transfer to a serving bowl and, if desired, garnish with additional parsley. Serve immediately with toasted cheese-topped French bread slices, if desired. Makes 36 appetizers.
Make ahead tip: Prepare and bake meatballs; cool. Pack in airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. Thaw overnight before adding to sauce as above.

Szechwan Beef Stir-Fry

Szechwan Beef Stir-Fry

Take your taste buds on a trip around the world with this saucy, low-fat beef stir-fry. Packed with fresh vegetables and ingredients like soy sauce, fresh ginger, crushed red peppers, and green onions, this dish is both delicious and nutritious. Pour it on top of a bed of hot rice for a savory meal that you will make over and over again.

Ingredients12 ounces boneless beef top round steak or sirloin steak
3 tablespoons dry sherry or orange juice
3 tablespoons soy sauce
2 tablespoons water
2 tablespoons bottled hoisin sauce
1 tablespoon grated fresh ginger or 1/2 teaspoon ground ginger
2 teaspoons cornstarch
1 teaspoon sugar
2 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper (optional)
1 tablespoon cooking oil
1 cup thinly bias-sliced carrot
1 14-ounce can whole baby corn, drained
1 red sweet pepper, cut into 1-inch pieces
2 cups hot cooked rice
Thinly sliced green onions (optional)

Method

For easier slicing, partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite-size strips . Set aside.
For sauce, in a small bowl stir together sherry, soy sauce, water, hoisin sauce, ginger, cornstarch, sugar, garlic, and crushed red pepper (if using); set aside.
In a wok or large skillet heat oil over medium-high heat (add more oil if necessary during cooking). Add carrot; cook and stir in hot oil for 2 minutes. Add baby corn and sweet pepper. Cook and stir for 1 to 2 minutes or until vegetables are crisp-tender. Remove from wok.
Add meat to wok. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Push meat from center of wok.
Stir sauce. Add sauce to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. If desired, sprinkle with sliced green onions.
Makes 4 servings

Tilapia Veracruz with Cilantro Rice

Tilapia Veracruz with Cilantro Rice

Ingredients

1 bag (10 oz) yellow rice mix
1 1/4 cups salsa (preferably refrigerated fresh)
6 tilapia fillets (2 lb)
1/4 cup sliced pimiento-stuffed olives
1/4 cup chopped cilantro

Method

Cook rice mix according to package directions.

About 10 minutes before rice will be done, heat 3/4 cup of the salsa in a large nonstick skillet until it starts to sizzle. Lay fillets on top in a single layer. Spoon remaining salsa over fillets; sprinkle with olives.

Cover and cook over medium heat, 5 to 7 minutes, until fish is opaque at the center.

Stir cilantro into the rice. Serve with fish.

Bisquick 70 + recipes and tips

Bisquick 70 + recipes and tips
 Englsih | 99 pages | jpg | 23,8 mb

Betty Crocker has been refining Bisquick recipes as well as creating new recipes that reflect current tastes. Now, the best Bisquick recipes are collected here in one great book. Step-by-step illustrated instructions for such classics as waffles, biscuits and strawberry shortcake.

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Every Day With Rachael Ray - August 2010

Every Day With Rachael Ray - August 2010
English | 160 pages | True PDF | 41.50 Mb

Every Day with Rachael Ray is a magazine that will bring you fun recipes and nearly fifteen staple columns in every issue. These irresistible columns include "Rach's Notebook", "Every Day Faves", "Wine Pairing", and "Yum," just to name a few! Rachael Ray, the charming and enthusiastic chef-next-door, is well known for her 30-minute-meal suggestions and this magazine always delivers those quick and easy recipes to its readers.

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Kitchen Garden - August 2010

Kitchen Garden - August 2010
PDF | 108 pages | English | 49.1 MB

Kitchen Garden Magazine – UK’s No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.

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Grit - July/August 2010

Grit - July/August 2010
PDF | 100 pages | English | 41.3 MB

GRIT magazine has celebrated rural American lifestyles since 1882. Each bimonthly issue combines practical articles, product reviews, do-it-yourself building plans, beautiful photos, reader advice, humor and a healthy dose of fresh attitude to offer a complete guide to life beyond the city limits.

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House Beautiful - August 2010 (UK)

House Beautiful - August 2010 (UK)
English | 152 pages | PDF | 40.30 Mb

House Beautiful magazine features expert design advice on how to liven up each room of your house. Also find beautiful photos for inspiration and motivation to design or remodel your home in each issue of House Beautiful magazine.

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Food Network - July/August 2010

Food Network - July/August 2010
PDF | 209 pages | English | 68.2 MB

Food Network Magazine is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine, and it's the only magazine that features all your favorite stars.


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