Real Food Has Curves

CURVE YOUR APPETITE. Dumping the fake stuff and relishing real food will make you feel better, help you drop pounds, and most importantly, take all the fear out of what you eat. Does that sound too good to be true? It isn’t—despite the fact that lately we’ve given up ripe vegetables for the canned stuff; tossed out sweet, tart orange juice for pasteurized concentrate; traded fresh fish for boil-in-a-bag dinners; and replaced real desserts with supersweet snacks that make us feel ridiculously overfed but definitely disappointed. The result? Most of us are overweight or obese—or heading that way; more and more of us suffer from diabetes, clogged arteries, and even bad knees. We eat too much of the fake stuff, yet we’re still hungry. And not satisfied. Who hasn’t tried to change all that? Who hasn’t walked into a supermarket and thought, I’m going to eat better from now on? So you load your cart with whole-grain crackers, fish fillets, and asparagus. Sure, you have a few barely satisfying meals before you think, Hey, life’s too short for this! And soon enough, you’re back to square one. For real change, you need a real plan. It’s in your hands. Real Food Has Curves is a fun and ultimately rewarding seven-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory. And yes, scrumptious, too. In these simple steps—each with its own easy, delicious recipes—you’ll learn to become a better shopper, savor your meals, and eat your way to a better you. Yes, you’ll drop pounds. But you won’t be counting calories. Instead, you’ll learn to celebrate the abundance all around. It’s time to realize that food is not the enemy but a life-sustaining gift. It’s time to get off the processed and packaged merry-go-round. It’s time to be satisfied, nourished, thinner, and above all, happier. It’s time for real food. Shape your waist, rediscover real food, and find new pleasure in every meal as Bruce Weinstein and Mark Scarbrough teach you how to: • Eat to be satisfied • Recognize the fake and kick it to the curb • Learn to relish the big flavors you’d forgotten • Get healthier and thinner • Save money and time in your food budget • Decode the lies of deprivation diets • Relish every minute, every bite, and all of life REAL FOOD. REAL CHANGE. REAL EASY.

Hailed as the "patron saint of farmers' markets" by the Guardian and called one of the "great food activists" by Vanity Fair's David Kamp, Nina Planck was on the vanguard of the real food movement, and her first book remains a vital and original contribution to the hot debate about what to eat and why. In lively, personal chapters on produce, dairy, meat, fish, chocolate, and other real foods, Nina explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. The New York Times said that Real Food "poses a convincing alternative to the prevailing dietary guidelines, even those treated as gospel." A rebuttal to dietary fads and a clarion call for the return to old-fashioned foods, Real Food no longer seems radical, if only because the conversation has caught up to Nina Planck. Indeed, it has become gospel in its own right. This special tenth-anniversary edition includes a foreword by Nina Teicholz (The Big Fat Surprise) and a new introduction from the author.

Clean up your pantry, revitalize your tastebuds, and enjoy a healthier way of living! Ditch the middle aisles of the grocery store, and take a stab at making your own pantry staples and snacks with fresh, flavorful, healthy ingredients. Homemade Snacks and Staples gives more than 200 recipes that enable readers to skip the processed foods. Prepare your own salad dressing and other condiments, broths and stocks, yogurt, butter, spices mixes, nut butters, breads and tortillas, and every other staple you could want. Make your own breakfast cereals, toaster pastries, protein bars, fruit popsicles, popcorn, roasted nuts, crispy crackers, French fries, salsas, dehydrated snacks, and so on! You'll find these recipes to be rewarding, delicious, and far easier than you think. The industrialization of much of the world's food chain has taken people so far from their agrarian roots that the diet they now consume would have been unrecognizable as food just a few generations ago. Bright, artificial colors and ridiculous amounts of sugar and fat, coupled with the preservatives needed to enable shipping and long shelf lives, have infiltrated the foods that people eat. In the growing backlash, concerned cooks are looking for ways to wean themselves and their children from these diet disasters without making anyone feel deprived. This book offers the antidote. As a bonus, these recipes are mindful of vegan values and provide optional vegan variations.

Become a diet rebel and make friends with food. Can you remember a time in your life without diets? Without seeing adverts for diets, hearing about diets, or being on a diet? Most of us would struggle to imagine it. Our obsession with being healthy has driven us to push our bodies to the absolute limits, but still every year we're told how unhealthy we are as a population. Despite a wealth of information at our fingertips, we get so much wrong about food and health. The No Need to Diet Book challenges misconceptions about what it is to be healthy and helps us make better friends with food, using evidence-based science.

Is the five-second rule for real? Will eating carrots improve your eyesight? Is your cookware a health hazard? Do spicy foods cool you down? Has your grandmother been lying to you all these years? No, no, no, no, and . . . probably. In this entertaining and informative reference guide, award-winning cookbook authors Bruce Weinstein and Mark Scarbrough take on more than one hundred popular kitchen myths and dish up answers to all your burning questions about food science and lore. No longer must you wait for your butter to reach room temperature before you bake or panic because you forgot to soak your dried beans for dinner. This handy book explains how knowing the truth behind these urban legends can help you be a better chef in your own home and offers twenty-five delicious recipes so you can practice. Whether you’re a serious foodie, an avid dieter, a trivia lover, or are just searching for the secret to the perfect cup of coffee, Lobsters Scream When You Boil Them is essential countertop reading and a whole lot of fun.

"Set in a tiny sewing factory in East L.A., this is the outrageously funny story of five full-figured Mexican-American women who are racing to meet nearly impossible production deadlines in order to keep their tiny factory from going under. And while they work, hiding from the INS (Immigration and Naturalization Service), they talk ... about their husbands and lovers, their children, their dreams for the future. The story is told from the point of view of Ana, the youngest among them. Just graduated from high school, Ana dreams of getting out of the barrio and going off to college and becoming a famous writer. Although she needs the money, Ana doesn't like working at the factory and has little respect for the coworkers, who make fun of her ambitions and what they consider her idealistic feminist philosophies. However, Ana keeps coming to her job and chronicling her experiences in a journal. As the summer unfolds, she slowly gains an understanding and appreciation of the work and the women, eventually writing an essay that wins her a journalism fellowship which will take her to New York City. This play, a microcosm of the Latina immigrant experience, celebrates real women's bodies, the power of women, and the incredible bond that happens when women work together."--Publisher description.

With 125 simple-but-delicious recipes, this comprehensive guide to air fryer cooking is full of photos and easy step-by-step directions for beginners - and authorized by Instant® Bruce Weinstein and Mark Scarbrough are a trusted, popular guides for all things Instant Pot, and they bring this wisdom to this fully authorized book showing how to make the most of your Instant air fryer--regardless of size or model. A perfectly suited manual for beginners just learning about their new device, as well as those looking to explore new recipes, The Instant Air Fryer Bible is an essential step-by-step guide for the modern kitchen. Start with the absolute best techniques for getting perfect results from the most commonly air-fried foods—from the instructions that are missing on your bag of frozen tater tots to the how-tos for a perfectly air-fried piece of chicken or salmon—then upgrade those basics with a wide variety of starters, sides and mains such as: Crunchy Chicken Fingers Zucchini Sticks Blooming Onion Spice-Rubbed Baby Back Ribs Healthy Salmon Steaks Party Mix Fried Okra And even breakfasts and desserts like Donuts, Breakfast Links Done Better, and more! Featuring beautiful photography and 125 surefire recipes, The Instant Air Fryer Bible is your solution to fast, convenient recipes that that achieve crispy, crunchy perfection in America's hottest new appliance.

Enjoy more than 350 brand-new recipes for family favorites and weeknight suppers for every model and size of Instant Pot with this delicious guide from the bestselling authors of The Instant Pot Bible. The Instant Pot is America's new favorite cooking appliance: twenty percent of households (and growing) have one, and its millions of fans love the appliance for its convenience, simplicity, and the incredible results that it delivers in just a short period of cooking time. Bruce Weinstein and Mark Scarbrough are the bestselling authors of The Instant Pot Bible, and are returning with an even more useful and comprehensive guide to Instant Pot cooking that shows how to get even more out of your machine. These recipes include all-new suggestions for: Pot-in-pot (PIP) cooking -- setting a smaller dish inside the pot to cook delicate ingredients like rice, grains, dairy-rich soups, and even fish fillets. One-pot meals -- recipes to cook a main course and separate side dishes all at once in a single Instant Pot, including Stacks -- using a stack of lidded pans to hold cheesy enchiladas, Tex-Mex rice, and refried beans, all cooked at the same time Air-fryer lids -- how to use new accessories to crisp at the end of cooking without dirtying additional dishes or turning on your oven Dump recipes -- all-in-one-go meals that require no prep and no browning--just drop the ingredients in the pot and set the timer. Desserts -- go beyond Instant Pot cheesecake with yogurt cakes, sponge cakes, dump cakes, and cake-mix-doctor recipes. And so much more.