Takeout

Even though we know full well that most restaurant foods are made using ingredients laden with chemicals and additives, most of us can’t seem to shake the desire for even just a taste. Not to mention that nothing is easier than picking up takeout, hitting the drive-thru, or ordering delivery—but at what cost? Paleo Takeout: Restaurant Favorites Without the Junk delivers much healthier but equally satisfying alternatives, offering delectable recipes that mimic the flavors of our drive-thru and delivery favorites—Paleo style! Russ Crandall teaches you step-by-step how to prepare meals in less than an hour—leaving no sacrifice of taste or time. Our modern lives are hectic: We all face the challenge of creating meals at home that are as quick and flavorful as those from our neighborhood takeout restaurants. It’s hard to beat the convenience of restaurant food, even when we know full well that it’s seldom a healthy choice. In Paleo Takeout: Restaurant Favorites Without the Junk, celebrated author Russ Crandall re-creates everyone’s favorite takeout meals, made in record time using wholesome ingredients, giving you all of the gratification and none of the regret! Inspired by beloved restaurant experiences, Paleo Takeout features more than 200 recipes expertly culled from Chinese, Korean, Japanese, Thai, Vietnamese, Indian, Italian, Mexican, Greek, and American cuisines. Inside, you’ll find everything from Chow Mein to Moo Shu Pork, and Thai Red Curry to Buffalo Wings, all with a focus of “fridge to face” in less than an hour. Also featured is an indispensible meal-planning guide to help you put everything together for a doable, lasting approach to cooking and health. Paleo Takeout: Restaurant Favorites Without the Junk proves that eating right in a way that satisfies even the choosiest of healthy eaters is not only possible but also a lot of fun

Newlyweds honeymooning in Cairo stumble into a hornet’s nest of American-Chinese political intrigue. Nicolas McCayne, who once served as U.S. Naval Attaché to Egypt, is now an associate professor of international relations at Denver University. His capriciously adventurous bride Laura is a successful Denver trial attorney. Things take an unexpected turn for the couple in Cairo during a diplomatic reception for Tsun Ziyang, a man the CIA believes is plotting to become China’s next president. Sparks fly as Nick and Tsun argue the politics of Tiananmen Square and further intensify after Tsun and the McCaynes embark on the same five-day Nile cruise. Aboard ship Tsun’s tiny red notebook falls into Laura’s hands. Chinese and Egyptian thugs working for Tsun commit murder while trying to recover it. Convinced the notebook contains crucial intelligence information, the newlyweds risk death attempting to get it into the right hands. They are aided by a mysterious stranger, British soldier of fortune Michael Hastings. Together they flee the killers in a desperate race through the Sahara to Alexandria where they face a nail-biting midnight escape from Egypt by boat. Matters conclude in Washington with a surprising twist that reveals how Chinese takeout can be murder.

When it comes to take-out, two things are true: People like it fast and they like it cheap. Luckily for you, this cookbook gives you the to ability to make your favorite take-out dishes at home--for $5 or less per meal! With 200 recipes that feature pizza, Mexican, Chinese, or Thai food, you will be able to make favorites such as Pad Thai, Fire-Baked Six-Cheese Pizza, Pan-Fried Chimichangas, Traditional Mu Shu Pork, and Tandoori Chicken. After all, eating out is expensive, but you shouldn't have to give up the foods you love just to save some dough!

It’s Fantasy Fest at Key West, and food critic Hayley Snow is ready to celebrate. But a killer seems intent on crashing the party in this mystery from the national bestselling author of Death with All the Trimmings. Every year, Key West’s week long Mardi Gras–style festival has tourists and locals alike lining up for costumed revelry and delicious eats. Key Zest magazine has assigned Hayley to write a piece on the fest’s grab-and-go food, so she’s planning on hitting up the mobile eateries while checking out the party preparations. Hayley’s office mate, Danielle, recently elected Queen of Fantasy Fest, is also buzzing between festivities and fundraisers. But when a former royal rival gets taken out, Hayley needs to put down her party hat and her pen and figure out who served up a side of murder—before Danielle gets crowned a killer...

Enjoy Your Favorite Chinese Takeout Recipes In The Comfort Of Your Home! Chinese food is famous all over the world. Chinese takeout, with their ubiquitous restaurants has been around for centuries! While you can easily order your favorite Chow mein and Dumplings when you desire, you can have more fun cooking Chinese food at home. It is can also be quick, easy, and delightful! This book has everything you need to get you started. From the basic ingredients, tools, tips and techniques to mouth watering takeout recipes, you can be sure that your Chinese cooking and eating is set to be the best it can be. Here A Peek Of What's Inside: • Ingredients used in Chinese cooking • Cooking methods for Chinese meal preparations • Cooking tools for Chinese food preparations • Tasty appetizers like the Creamy Crab Wontons or the Chinese spring rolls • Traditional Chinese soups like the Wonton soup or the Hot and the Hot and Sour Soup • Scrumptious chicken and duck recipes like the Kung Pao Chicken • Favorite noodles and rice dishes like the lo Mein or the Chinese Fried Rice • Delicious Beef recipes like the Beef and Broccoli or the Chinese Pepper Steak • Mouth-watering pork recipes like the Shanghai Pork Chops and the Hoisin Pork Stir-fry • Enjoyable fish and seafood meals like the Cantonese Lobster or the salt and pepper shrimp • Hearty vegetable recipes like the Stir-Fried Mustard Greens • Desserts like the classic Chinese Sherbet or the Mango Pudding. So What Are You Waiting For? BUY NOW!

Even the best takeout food gets boring after a while--and expensive. But how do people develop basic kitchen skills and become accomplished home cooks? This unique cookbook shows them the way, offering a complete illustrated guide to cooking basics and beyond. It provides more than 100 recipes--from simple to spectacular--and demonstrates how to prepare them using step-by-step full-color photographs. Chef Stephen Hartigan divides his recipes into three levels: Level I includes basic comfort foods and simple snacks; Level II ups the ante with more sophisticated skills and flavor twists; Level III goes for broke with elegant dishes to impress the family . . . or that special someone. Written in lively, conversational style, the book includes nearly 400 color photos, advice on equipping a kitchen, sample menus with easy-to-follow game plans, and lots of helpful tips and sidebars.Stephen Hartigan (New York, NY) trained at top London restaurants and was named one of the top ten chefs in Ireland. Since moving to the U.S., he has worked at New York′s Caf? Gray and as a private chef to a prominent entertainment attorney. Jerry Boak (New York, NY) is a freelance writer who has also worked at top restaurants in New York and Seattle.

Art Fraser, an ambitious police lieutenant assigned to the case, knows the bridge world well. He reckons that should give him the inside track on cracking his first homicide investigation. His own bridge friends have to be treated as suspects, and he begins to uncover a complex tangle of jealousy, ambition, sex, and deceit amongst people to whom he knows bridge is far more than just a game.

Different people use different transport to go to different stores to buy different takeout foods. Find out who gets to eat and who doesn't!