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The chef of a luxury spa restaurant in Hawaii presents a collection of healthy recipes for breakfasts, side and main dishes, and desserts that helped her to lose seventy-five pounds, and offers shortcuts, variations, and tips.
Cook Thin, Get Thin, Start Now! The companion journal to the national bestseller Cooking Thin with Chef Kathleen "Losing all the weight you want isn't boot-camp-hard, or I never would have been able to do it," says chef Kathleen Daelemans. "I didn't give up my favorite foods, and you don't have to either." Hired to cook at one of the world's most famous spas, Chef Kathleen created a slimming, healthful cuisine that drew raves from the New York Times, Bon Appétit, the Los Angeles Times, and many other publications. In the process, she herself lost 75 pounds, dropping from a size 22 to a superfit size 8. In this 52-week planner, she gives you all the tools you need to achieve the body you deserve. Chef Kathleen's Cooking Thin Daybook is packed with no-nonsense tips, health news you can use, food facts, scrumptious recipes, and at-your-service resources. Food: 52 fast, easy, good-for-you recipes, from Chicken and Wild Rice One-Pan Supper to Peanut Butter Truffles, plus scores of quick menus and satisfying snacks Fun: Hundreds of rejuvenating ideas to help you fight your real enemy, boredom, and keep you laughing Fitness: A year's worth of simple ways to burn calories Focus: 52 weeks of private coaching, with Chef Kathleen's eyes-on-the-prize techniques Plus plenty of space to record your daily exercise and eating habits and your weekly goals so you stay motivated and on track Kathleen Daelemans is a frequent contributor to NBC's Today Show and the author of Getting Thin and Loving Food!
Her inspiring story is familiar to millions of TV viewers. A decade ago, Kathleen Daelemans was unexpectedly drafted to be the head chef of a spa café frequented by movie stars, rock stars, and sports superstars. One problem - a big one: Chef Kathleen weighed 205 pounds and was a size 22. Refusing to sacrifice her love of food to lose weight, she invented a cuisine that earned raves from Esquire, the New York Times, Bon Appétit, and the Los Angeles Times. Kathleen herself lost more than 75 pounds, and her show on the Food Network, the station's first and only diet show, became a smash hit. In Getting Thin and Loving Food!, Kathleen returns, with more than 200 super-simple recipes that put flavor first, plus hundreds of culinary and motivational secrets to help you achieve your healthiest weight while keeping you "Henry-the-Eighth happy and satisfied." From pleasurable power breakfasts like Oatmeal-Orange Raisin Bars, to meals like Cashew Chicken, Skirt Steak Fajitas, Thai Shrimp, and Stir-Fried Ginger Pork, to sumptuous desserts like Dark Chocolate Soufflé Cake and Strawberry Cheesecake Mousse, Kathleen's food combines down-to-earth practicality with vibrant flavors. Crammed with candid advice, task-oriented tips, and success stories from Kathleen’s many fans, Getting Thin and Loving Food! gives you everything you need to jumpstart your new lifestyle and keep you motivated - and laughing - along the way.
The author of the New York Times bestseller The Sharper Your Knife, The Less You Cry tells the inspiring story of how she helped nine others find their inner cook. After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.
A literary cookbook that celebrates food and poetry, two of life's essential ingredients. In the same way that salt seasons ingredients to bring out their flavors, poetry seasons our lives; when celebrated together, our everyday moments and meals are richer and more meaningful. The twenty-five inspiring poems in this book—from such poets as Marge Piercy, Louise Glück, Mark Strand, Mary Oliver, Billy Collins, Jane Hirshfield—are accompanied by seventy-five recipes that bring the richness of words to life in our kitchen, on our plate, and through our palate. Eat This Poem opens us up to fresh ways of accessing poetry and lends new meaning to the foods we cook.
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Contained within this book are words of wisdom carefully handpicked from 20 years’ worth of speeches delivered at the annual Texas Conference for Women in Austin. Each chapter includes quotes from remarkable women, such as Amal Clooney, Brené Brown, Viola Davis, Melinda Gates, and Anita Hill. From executives to Olympic athletes, each speaker explores the obstacles and experiences facing professional women in the modern world, including imposter syndrome, work-life balance, and influencing others for good. This is a collection of inspiration and insights for professional women, straight from some of the world’s most successful creatives, CEOs, and other trailblazing leaders. Thoughtfully curated by Lisa Bennett, Communications Director for the Conferences for Women, Women Amplified offers compelling insights designed to capture the electric, infectious enthusiasm of a world-class leadership conference. The Texas Conference for Women is a nonpartisan, nonprofit organization with a mission to promote, communicate, and amplify the influence of women in the workplace and beyond. It was founded in 2000 and has attracted more than 100,000 women and men to its annual conferences during its first two decades. This event is part of what has become the largest network of women’s conferences in the United States, which includes the Massachusetts Conference for Women, the Pennsylvania Conference for Women, and the Watermark Conference for Women Silicon Valley. The four conferences attract more than 45,000 people a year. Lisa Bennett is the Communications Director for the Conferences for Women. A former Harvard University fellow, she is co-author with emotional and social intelligence expert Daniel Goleman of Ecoliterate. She has also contributed to other books, including The Compassionate Instinct, Smart by Nature, and A Place at the Table.
The acclaimed pastry chef’s long-awaited collection of stunning-to-behold yet simple-to-make desserts for every occasion. Most of us don’t have the time to make dessert, and when we do, it is for holidays, birthdays, or a special brunch. Here, selected from his personal repertoire of five thousand recipes, are the eighty best desserts Bill Yosses has ever made, each tailored to our contemporary lives. The Perfect Finish is playfully organized by occasion: “I’ll Bring Dessert” features recipes easy to pack for potlucks; “Straight from the Oven” includes fruit pies best served warm; and “Pick-Me-Ups” spotlights brownies and chocolate chip cookies that will brighten your day. For the adventurous, Bill groups his guaranteed-to-impress desserts—including his signature warm vanilla cake—in a chapter inspired from his days in one of Manhattan’s finest restaurants, Bouley. Bill also demonstrates technique and unfamiliar ingredients and explains how to store and transport desserts. This is a book for every taste and every experience level, with color pictures of nearly all the beautiful finished desserts.
Unlike any other cookbook, Great Chefs Cook Vegan includes recipes from 25 of today's greatest chefs, including Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many other James Beard award-winning chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more.
125 recipes for delectable baked goods from the Hamptons' most beloved baker Kathleen King has been famous for her chocolate chip cookies since she was a young girl--in fact, they were such a hit that selling them put her through college. Now, in Tate's Bake Shop Cookbook, she shares 100 new recipes. Some of the recipes you'll want to make again and again include: --Blueberry muffins --Ginger scones --Sour cream pound cake --Zvi's cinnamon swirl bread --Old-fashioned soft sugar cookies --Double peanut chocolate cookies --Beach brownies --Peach pie --Apple cranberry crisp --Carrot cake --Chocolate chip cake There's even a section with recipes for energy bars, granola, and other healthy treats that Kathleen—an avid outdoorswoman—developed for biking and hiking trips. Every one of Kathleen's recipes is easy to make at home, built from scratch and refined through kitchen testing and taste-testing from Tate's customers. Perfect for beginners and equally appealing to experienced bakers for a time-tested taste of home, Tate's Bake Shop Cookbook is a delectable addition to the cookbook bookshelf.