Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen, Scott's most personal and accessible cookbook to date, delves into the evolution of how his cooking has changed throughout his career, and how he has established the strongest connection he's ever had to his food as a result of his deep relationship with his family. Previously living a life continuously on the road, like so many of us, during the pandemic Scott embraced the unprecedented opportunity to be at home and cook with (and for) his family every day. This change actually affected the direction of Peace, Love, and Pasta which is now a celebration of the art of cooking for love. The book showcases the foods Scott grew up with and those he makes for his loved ones today, offering restaurant-quality meals that emphasize the beauty of simple, fresh and flavorful Italian dishes. It also includes authentic Turkish recipes as an homage to his wife, Mel's, heritage and the meals that are a staple in their home. Recipes from Peace, Love, and Pasta include:*A guide to handmade pastas such as Scott's famed signature Pasta Pomodoro made with fresh basil and tomatoes, butter, and olive oil* Simple staples, from Scott's Broccoli Rabe Pesto to his Roasted Garlic, Parmigiano-Reggiano, and EVOO Spread* Must-try seafood dishes such as Hamachi Crudo with Ginger Oil and Finger Limes and a delicious, brothy flavor bomb called Branzino Alla'acqua Pazza that combines branzino with lobster, spices, herbs and heat* Perfectly cooked meats such as the Prime Rib with Parmigiano-Reggiano Popovers and Dijon and Demi-Glace Glazed Leg of Lamb with Lemon-Herb Crust* Dishes for the whole family inspired by Scott's daughters, ranging from Ayla's Truffle Tajarin and Karya's Ricotta Raviolini with Melted Baby Tomato Sauce * A detour to Turkish home cooking inspired by Scott's wife, Mel, and her family's recipes including Börek, two ways, Cevizli Kömeç (Walnut Bread), Manti, et alPeace, Love, and Pasta also includes recipes for breakfast, soups, sides, salads, antipasti, and sweets

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Scott Conant Releases The Book Peace Love And Pasta

It's hard to imagine a time when food was more central to our collective imagination than it is today. These days, what and where we eat says as much about us as the clothes we wear or the places we live; meanwhile, social media has allowed us to project and share our private food experiences with the world as never before.But our fixation is not new. "As a species, we're hardwired to obsess over food," Matt Siegel explains in THE SECRET HISTORY OF FOOD: Strange but True Stories About the Origins of Everything We Eat (Ecco; On sale August 31, 2021; $27.99). But how much do people really know about the origins-and modern implications-of their favorite (or not so favorite) foods? In this fascinating and irreverent tour through history, he sets out "to uncover the hidden side of everything we put in our mouths."Are our taste preferences really ours, or were they influenced by the food our mothers ate during pregnancy? How did corn evolve from an inedible weed to a staple of the world economy and an ingredient in everything from gasoline to pan coatings-and did we really domesticate corn, or did corn domesticate us? Are our modern food choices emotionally satisfying us or making us miserable? And why are humans the only animals masochistic enough to enjoy the burn of chili peppers (a food that, ecologically speaking, specifically evolved to repel us)?Siegel also probes subjects ranging from the myths-and realities-of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality-tales. He even makes a well-argued case for how ice cream helped defeat the Nazis and how the nickname honey might be better suited for toxic ex-lovers than for people we care about.THE SECRET HISTORY OF FOOD is a rich and satisfying exploration of the historical, cultural, scientific, sexual and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef's knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, THE SECRET HISTORY OF FOOD is essential reading for all foodies.

Matt Siegel Releases The Book The Secret History Of Food

The summer is finally here after what has felt like the longest darkest winter in memory. With the warmer weather, many of us want to spend more time outdoors exercising and picnicking while working off the Quarantine 15. While there is no specific Pandemic diet, there are some ways of eating that can help put us on the road to better health. Intermittent fasting which limits your eating to a set window of hours each day is one way to say goodbye to counting calories and sacrificing flavors and say hello to recipes that combine both health and taste! The healthy form of intermittent fasting is the ‘When Way: Eat when the sun is up and fast when the sun is down”. That is what we learned in acclaimed lifestyle guide, What to Eat When, a groundbreaking title written by Dr. Michael Roizen and Dr. Michael Crupain. In their highly anticipated sequel, What to Eat When Cookbook, the doctors put their brains together to create more than 135 recipes –developed by Chef Jim Perko and the culinary medical team at the Cleveland Clinic-many great for barbecue or backyard parties-that will allow readers to put their science-based eating with intermittent fasting plan into practice.

Dr Michael Crupain Now Out The What To Eat When Cookbook

The stressful demands of our daily lives can be overwhelming. Taking a little “me” time each day is vital to reduce stress levels, improve concentration and stay productive. To this end, beauty & style expert Bobbie Thomas has a number of simple self-care tips for your viewers to pursue joy on a daily basis. According to Bobbie -- author of the best-selling book, The Power of Style and Style Editor for NBC’s TODAY show – it’s most important to put YOU on your to-do list.Hear Bobbie discuss:•How to find more “me time” each day to refresh your batteries.•How to reset or refresh your daily routine to help boost your mood.•Simple beauty boosters to look and feel your best this spring and summer.•Self-care suggestions for mood-boosting “me-time.”•Joyful snacking tips including a better chocolate break.And on the topic of a better chocolate break, Bobbie can discuss the launch of Joy Bites, Russell Stover’s first assortment of No Sugar Added chocolate bars. Born from the belief that everybody deserves a little bite of joy every day, Joy Bites by Russell Stover began with a commitment to carefully selected ingredients, kind practices, and wrapping Joy Bites in 100% recyclable materials, playing a part in the worldwide focus on sustainability. Made with stevia extract, Joy Bites is crafted with no artificial flavors or preservatives, no added colors, and of course, no added sugar. Joy Bites cater to chocolate lovers everywhere including those who may be following a keto-inspired lifestyle.Author of the best-selling book, The Power of Style, Bobbie Thomas has shared fashion, beauty, and feel-good advice in nearly 1000 segments as the Style Editor for NBC’s TODAY show over the past 15 years. Although her television career started on the red carpet for E!, the former co-host of the Style network’s Fashion Police and national columnist began her work as a rape crisis counselor. Uniquely understanding that “beauty comes from the strength within,” Bobbie has worked tirelessly with major brands and organizations such as Step Up, Make a Wish, The Beauty Foundation, and more, to promote positive campaigns, instill self-confidence, and encourage people to use style as a powerful voice.

Bobbie Thomas Adds Joy To The Power Of Style

You already know spices can add more flavor to your food, but did you know they can also improve your health and possibly help you live longer? It's time to pull down those bottles collecting dust on your spice rack and put them to proper use. In Spice Up, Live Long: A Guide To Using Herbs And Spices To Live A Longer, Healthier And More Vibrant Life, you'll learn exactly how to do that. and why these superfoods just might help you guard against disease. While no herb or spice is a cure or "magic pill," almost all of them are rich in antioxidants and have natural antiinflammatory properties that can potentially reduce your risk of many of the common diseases of aging. Coupled with the anti-inflammatory diet recommended in the book, adding more spice to your life and plate can improve your overall health. This book breaks down the research in easy-to-understand terms, while giving greater insight into the world of herbs and spices.

Dr Melina Jampolis Releases The Book Spice Up Live Long

Within the pages of this beautiful book, author and illustrator Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today. From Food52 cofounders Amanda Hesser and Merrill Stubbs to The Chew host Carla Hall to slow food activist and chef Deborah Madison, soba maker and sake sommelier Mutsuko Soma, food journalist Ruth Reichl, community organizer Shakirah Simley, and more, Why We Cook celebrates those who are dedicated not only to their craft, but to supporting other women within the industry. Alongside the text are Gardner’s vibrant and gorgeous watercolor illustrations that bring these women to life. Meet changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism. Lindsay Gardner is an illustrator and artist who lives in Oakland, California, with her husband and two daughters (her two favorite sous chefs). Originally from Grand Rapids, Michigan, her penchant for stories and art led her to study American literature and art at Middlebury College and to earn her MFA in painting from San Francisco Art Institute. Her illustrations have appeared in cookbook and editorial projects, advertising campaigns, and stationery and interior design collaborations, and have been featured on Eatingwell.com and in Flow and Uppercase magazines, among others.

Lindsay Gardner Releases The Book Why We Cook

Phil Rosenthal, creator of the hit CBS comedy, "Everybody Loves Raymond" and star of the award-winning "Somebody Feed Phil" Netflix food and travel show, has also launched his "Somebody Feed the People" campaign, providing meals to voters at the polls this election season."Somebody Feed Phil" returns to Netflix for a fourth season (see trailer here) on Friday, Oct. 30 and features Phil traveling to all new destinations, including Rio de Janeiro, San Francisco, Singapore, The Mississippi Delta, and Hawaii. Season Four comes on the heels of the immensely popular Season Three, which premiered on May 29, 2020 and became Netflix's #5 most watched unscripted program for the month of June. "Somebody Feed Phil" has garnered two Primetime Emmy Award nominations, including Outstanding Unstructured Reality Program and Outstanding Original Main Title Theme Music. The show also won a 2020 Critics Choice Real TV Award for Best Travel/Adventure Series. Additionally, the show has been honored as having "More Heart and Humanity Than Any Other Netflix Food Show" and Phil "Having More Fun Eating Food Than Anyone."

Phil Rosenthal From The TV Show Somebody Feed Phil

Ralph Nader is best-known for his social critiques and his efforts to increase government and corporate accountability, but what some might not know about him is his lifelong commitment to healthy eating. Born in Connecticut to Lebanese parents, Nader's appreciation of food began at an early age, when his parents, Rose and Nathra, owned an eatery, bakery, and delicatessen called the Highland Arms Restaurant. The family eschewed processed foods and ate only a moderate amount of lean red meat. Nowadays, the Mediterranean diet is considered one of the healthiest on the planet, but in the 1930s and '40s of Nader's youth it was considered by many Americans as simply strange. Luckily for Nader and his siblings, this didn't prevent their mother, Rose, from serving the family homemade, healthy meals-dishes from her homeland of Lebanon. Rose didn't simply encourage her children to eat well, she took time to discuss and explain her approach to food; she used the family meals to connect all of her children to the traditions of their ancestors.The Ralph Nader and Family Cookbook shares the cuisine of Nader's upbringing, presenting Lebanese dishes inspired by Rose's recipes that will be both known to many, including hummus and baba ghanoush, as well as others that may be lesser known, such as kibbe, the extremely versatile national dish of Lebanon, and sheikh al-mahshi-"the 'king' of stuffed foods." The cookbook includes an introduction by Nader and anecdotes throughout.The Ralph Nader and Family Cookbook will entice one's taste buds, while sharing a side of Ralph Nader that may not be commonly known, though will not surprise anyone familiar with his decades of activism and involvement in consumer protection advocacy.

Ralph Nader Releases The Ralph Nader And Family Cookbook

Packed with delicious recipes, natural remedies, gardening tips and crafts, Attainable Sustainable: The Lost Art of Self-Reliant Living (published by National Geographic) makes green living accessible to all. In this essential guide, eco-expert Kris Bordessa compiles new tricks and top tips based on her beloved blog, Attainable Sustainable — including the number-one secret to living naturally (Hint: It’s all about attitude!). Filled with 350 color photographs, 50 recipes and 75+ DIY projects, this comprehensive home reference contains modern know-how for getting back to basics — whether you live in the city, the country or the suburbs. Guided by step-by-step photos and Bordessa’s contagious good humor, you’ll learn earth-friendly lifestyle tips, including how to start your own garden, make your own cleaning supplies and plant heirloom vegetables you can’t find at the supermarket. With a little flour in your hair and wear and tear on your hiking boots, you’ll also learn how to cook from scratch, improve your health and practice essential wilderness skills.

Kris Bordessa Releases The Book Attainable Sustainable

Bonnie Taub-Dix, MA, RDN, CDN is the award-winning author of, Read It Before You Eat It – Taking You from Label to Table, and creator of the website and blog called, BetterThanDieting.com. Bonnie is a media personality, media trainer for RDs, motivational speaker and journalist whose messages are laced with her culinary passion as a foodie and her wit and wisdom as a mom. She is a Health & Wellness Contributor for TODAY.com, US News & World Report, and Livestrong.com and her stories, quotes, and interviews have appeared on thousands of television, radio, print and online platforms. Bonnie is a recipient of The Academy of Nutrition and Dietetics prestigious Media Excellence Award. Her favorite pastime is cooking in the kitchen with her family! Even more important than some subjects you learn in school...Bonnie has set an example when setting her table by teaching her kids that nutritious and delicious can exist on the same plate.

Bonnie Taub Dix Talking California Strawberries

Every day of every year, thousands of people start some type of weight loss/transformation journey. There are millions of diet plans out there, but very few that address the key to weight-loss success: what goes on inside your head.Now, Dr. Ian Smith, bestselling author of SHRED and the Clean & Lean series, brings us a vitally important guide to stay on track to lose weight for good: MIND OVER WEIGHT: Curb Cravings, Find Motivation, and Hit Your Number in 7 Simple Steps (St. Martin's Press; April 7, 2020; $19.99).While eating the right food and exercising is critical to weight loss success, MIND OVER WEIGHT helps readers win the battle by getting everything in order above the neck. It will guide readers to:· Unlock Your Motivation· Set the Right Goals and Choose the Right Plan to Achieve them· Crush the Cravings· Build and Maintain Confidence· Create a Winning Environment· Fix Your Food RelationshipAn easy read with concrete steps readers will be able to follow, each chapter ends with a takeaway action item for readers to complete, to help create an overall strategy for body and life transformation.In a departure from his bestselling previous books, MIND OVER WEIGHT contains a plan that deals with food, exercise, and weight loss, but one that doesn't contain an actual diet plan. What it does contain, and what needs to come before the nutrition plan, is the simple steps one can follow to get their mind in the right place. "Regardless of how good a plan might be," says Dr. Ian, "It's not going to be effective if someone can't stick to it or they doubt their ability to succeed."A perfect companion to any diet program, MIND OVER WEIGHT will help readers maximize their adherence to a plan and ultimately, their results. Not only do these simple strategies apply to weight loss, but also to improving one's life overall.

Dr Ian K Smith Releases The Book Mind Over Weight

If you want to live to a healthy 100, eat like healthy people who’ve lived to 100. In his highly anticipated cookbook debut, three-time New York Times bestselling author Dan Buettner has gathered 100 recipes for longevity from the blue zones: the places around the world where people live the longest, healthiest lives. Building on 15 years of dedicated research, Buettner has used his findings from the blue zones to launch the largest preventative health program in America, implementing 50 Blue Zones Projects in cities across the nation to help people live longer and healthier lives. Buettner’s initiatives have improved the health of more than 5 million Americans to date. In his latest book, The Blue Zones Kitchen: 100 Recipes to Live to 100 (published by National Geographic), Buettner traveled to blue zones — Ikaria, Greece; Loma Linda, California; Sardinia, Italy; Okinawa, Japan; and the Nicoya Peninsula in Costa Rica — to discover the traditional diets that yield the world’s longest-living, healthiest people. His book blends recipes, cooking methods, ingredients and the science of how to live longer and better. The Blue Zones Kitchen offers recipes for every taste — Italian, Greek, Asian or Latin American. Delicious meals for healthy living such as fennel potpie from Ikaria — whose residents suffer the world’s lowest rates of dementia — to Sardinia, where the nine members of the Melis family have lived a collective 861 years — a Guinness World Record, eating the same exact lunch for nearly every day of their lives – minestrone.

Dan Buettner Releases The Cook Book The Blue Zones Kitchen

As long as people have been eating, they’ve been preserving food by salting, smoking, jarring, fermenting and canning, but every food has an expiration…or does it? Many foods from our past still exist sealed in their original packaging -- buried in bunkers, rotting in cellars, forgotten in fridges, or collecting on shelves. Potentially dangerous to eat, it’s being rediscovered, shared and traded amongst passionate collectors to see if it really has survived the test of time.In HISTORY’s new unscripted series Eating History, vintage food experts Josh Macuga and Old Smokey embark on a quest to uncover, unbox and eat the oldest, most nostalgic, and shocking foods to have survived history. They take viewers back in time to find foods believed to have been lost to the past, and discover which eats have conquered time, revealing forgotten eras and the stories they hold as they explore history through old food.Historical eats unsealed this season include a vintage box of Wheaties from 1947, 1940s-era canned grasshoppers, Korean War rations, Star Wars C3PO’s cereal from 1984, 1940s-era Pepsodent toothpaste, vintage NASA rations, and even the notorious 80s flop, New Coke to name a few.

Josh Macuga From History Channel's Eating History

What's Eating America, hosted by four-time James Beard Award-winning TV personality and chef Andrew Zimmern, which premieres on Sunday, February 16 at 9 p.m. ET with a special two-hour long episode featuring fellow award-winning chef and humanitarian José Andrés. In each of the series' five episodes, Zimmern travels the country to explore some of the most provocative political issues impacting Americans today - immigration, climate change, addiction, voting rights and healthcare - through the lens of food. Zimmern seeks out the inspiring stories of individuals most affected by these issues, and those seeking to change them:Sunday, February 16 from 9-11 p.m. ET: "Who's Feeding America" - In the first episode, Zimmern is joined by Andrés to reveal the role immigrants play in putting food on America's table. Throughout the premiere, Zimmern and Andrés go behind-the-scenes to unravel U.S. immigration policies and how the food industry utilizes migrant and immigrant labor on a daily basis.Sunday, February 23 from 9-10 p.m. ET: "Overcooked" - The U.S. food system is heavily impacted by climate change. Zimmern travels to Milwaukee, Wisconsin where the native perch fish is disappearing from the warming waters of Lake Michigan. In New Jersey, he meets scientists creating the farm of the future where fresh greens are grown inside a converted steel mill instead of farms.Sunday, March 1 from 9-10 p.m. ET: "A Chef's Story" - Zimmern, a former addict who is now 30 years sober, reveals how he found his way from homelessness to recovery through food and cooking. In this moving episode, he focuses on the growing problem of alcohol and addiction in the restaurant business and how it can offer a path forward to those in recovery. Sunday, March 8 from 9-10 p.m. ET: "A Seat at the Table" - To explore why many Americans are excluded from the ballot box, Zimmern embarks on a journey through southern battleground states. To find answers, he shares meals with voting rights activists, meets with reformed felons fighting to have their rights restored and questions the politicians behind voting registration bills.Sunday, March 15 from 9-10 p.m. ET: "The Fresh Food Fail" - Zimmern travels to the heart of the country to explore the state of America's healthcare where the population is eating more processed food than ever before. The episode takes a look at the relationship between food and health in the U.S. "There is no more important time than right now to be telling stories about civics, politics and culture through food," said Andrew Zimmern. "Food, after all, is the love language of our national discourse. Kitchen table civics and food politics have been absent from our dialogue at this level for a long time. I can't wait for the viewers to see an entertaining show that dives deeply into the important issues of our day."Tune in to What's Eating America on MSNBC on Sunday, February 16 at 9 p.m. ET and follow along with @MSNBC and @andrewzimmern on Twitter using #WhatsEatingAmerica.

Andrew Zimmern From MSNBC's What's Eating America

No Passport Required returns to PBS with renowned chef and executive producer Marcus Samuelsson visiting new cities to explore the rich diversity of immigrant traditions and cuisines woven into American food and culture.Season 2 premieres with new episodes on Mondays, January 20-February 17, 2020. The series first travels to the foothills north of Los Angeles where the largest Armenian community outside of the homeland resides and Marcus meets Armenians from Russia, Lebanon, Syria, Ethiopia and Egypt. He travels to Houston, America’s most diverse city, and home to one of the highest numbers of West African expatriates of any U.S. city. In Philadelphia, Marcus feels like he is walking back in time as he is embraced by Italian Americans whose families have thrived for generations. Other episodes focus on the Chinese American community in Las Vegas, which has grown tremendously over the last 20 years, and Boston, where Marcus explores Portuguese-speaking cultures and cuisines from three different locales.In each city, Marcus will visit local restaurants, markets and family homes, learning about each community’s cuisine and heritage. No Passport Required, produced for PBS by Eater and Vox Media Studios, is part of special programming focused on America’s history, food and culture premiering January-March 2020 on PBS.An immigrant himself — born in Ethiopia, raised in Sweden, now a celebrated chef, restaurateur, author and resident of Harlem — Marcus Samuelsson is passionate about sharing and celebrating the food of America’s vibrant communities. Each episode shows how important food can be in bringing Americans — old and new — together around the table. “I’m so happy to present this second season of No Passport Required,” says. Samuelsson. “We have only begun to scratch the surface of the amazing range of immigrant cultures and cuisines found in the U.S. It’s exciting to go on this journey once again and bring attention to these diverse communities that contribute so much to our nation.”

Chef Marcus Samuelsson Star Of No Passport Required

The world's most famous chefs. The books they write. The stories they share. All in the name of unforgettable conversation and dinner...

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Arroe Collins Foodie's Paradise

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