Keep your diet simple, healthy, and delicious with The Big Book of Paleo Slow Cooking, the slow cooker recipe book for anyone following the paleo diet.

Well-respected and widely read paleo blogger, Natalie Perry, is here to show you the best main courses she has to offer with The Big Book of Paleo Slow Cooking. She doesn't stop there, though. You'll also enjoy filling and simple breakfasts, tasty lunches, invigorating snacks, and sweets and desserts to tie everything together. All paleo-friendly, and all easily prepared in your trusty slow cooker.

Don't spend every night preparing dinners for you and your family when the time tested slow cooker solution is available. With beautiful photography and step-by-step instructions, Perry shows you how to flawlessly make more than 200 recipes that fit the paleo diet. Don't wait to try out exquisite dishes like Lemon-Garlic Wings with Cracked Pepper Sauce, Butternut Squash and Apple Soup, Thai Green Curry with Lobster, Zucchini "Flatbread", and Nut-Free Fudgy Brownie Cake

The recipes are creative and incorporate global flavors with roots in Asian, Latin, and Middle Eastern cuisines, many of which have never before appeared in print.

Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked.

Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of transformations that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love.

In Cooked, Pollan discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.

Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.

The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

A beautifully written food memoir chronicling one woman's journey from her rural Midwestern hometown to the intoxicating world of New York City fine dining--and back again--in search of her culinary roots

Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City's finest kitchens--for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten--she grew up in a northern Minnesota town home to the nation's largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking dripped with tenderness, drama, and an overabundance of butter.
Inspired by her grandmother's tales of cooking in the family farmhouse, Thielen moves north with her artist husband to a rustic, off-the-grid cabin deep in the woods. There, standing at the stove three times a day, she finds the seed of a growing food obsession that leads her to the sensory madhouse of New York's top haute cuisine brigades. But, like a magnet, the foods of her youth draw her back home, where she comes face to face with her past and a curious truth: that beneath every foie gras sauce lies a rural foundation of potatoes and onions.
Amy Thielen's coming-of-age story pulses with energy, a cook's eye for intimate detail, and a dose of dry Midwestern humor. Give a Girl a Knife offers a fresh, vivid view into New York's high-end restaurants before returning Thielen to her roots, where she realizes that the marrow running through her bones is not demi-glace but gravy--thick with nostalgia and hard to resist.

This innovative book introduces a whole new way of eating with a unique plan developed specifically at Grayshott Spa, one of the world's leading health spas.

By focusing on digestive health as a route to true health, the Grayshott Plan helps to boost your energy and rebalance weight safely through a nutrient rich diet that will give you everything you need to face the demands of modern life.
The Plan dispels the misguided notion of 'detoxifying' through spartan, punitive regimes and instead focuses on regaining good health by eating the right foods to aid the body's natural detoxification.
The Plan can confidently recommend quality grass-fed red meats, fish, eggs, fermented foods, butter, avocado, and organic vegetables. This is not a plan of privation but a sensible and satisfying approach to food that brings you back to feeling great.
The first section will introduce you to the 'Plan' and provide information and meal plans for a short-term course to rest and repair your digestive tract. The 'Post-Plan' information will show you more foods to introduce to your diet and keep your gut healthy.
The recipe section contains 100 delicious meals split into breakfasts, soups, main meals, vegetable sides, salads and special occasions and includes delicious, satisfying and nourishing meals like:

• Baked eggs with tomatoes, peppers and chorizo
• Porchetta with plum and fig chutney
• Grilled sole fillets marinated in ginger and tangerine
• Crayfish cakes with coconut and mango, and many more

Sweet and healthy frozen desserts, from ice pops, shaved ice, and granitas to frozen yogurt, sorbet, and dairy-free ice cream--from the co-author of Little Bites.

When the days turn hot, or when you're looking for that perfectly refreshing and light dessert or snack, ice pops are a natural, as are slushies, granitas, frozen yogurt, ice cream, shakes, floats, and more. In Icy, Creamy, Healthy, Sweet author Christine Chitnis has you covered. With 75 recipes for a full range of frozen sweets, you'll find healthy treats that use fresh fruits, vegetables, and herbs, that are free of refined sugars, and that include vegan and dairy-free options. The results are flavorful, unique, refreshing, and healthy--making the whole experience a little sweeter.

HEIDI SWANSON'S approach to cooking whole, natural foods has earned her a global readership. From her Northern California kitchen, she introduced us to a less-processed world of cooking and eating through her award-winning blog, 101 Cookbooks, and in her James Beard Award-nominated cookbook, Super Natural Cooking, she taught us how to expand our pantries and integrate nutrient-rich superfoods into our diets.

In Super Natural Every Day, Heidi helps us make nutritionally packed meals part of our daily repertoire by sharing a sumptuous collection of nearly 100 of her go-to recipes. These are the dishes that Heidi returns to again and again because they're approachable, good for the body, and just plain delicious. This stylish cookbook is equal parts inspiration and instruction, showing us how to create a welcoming table filled with nourishing food for friends and family.

The seductively flavorful vegetarian recipes for breakfast, lunch, dinner, snacks, treats, and drinks are quick to the table but tasty enough to linger over. Grab a Millet Muffin or some flaky Yogurt Biscuits for breakfast on the go, or settle into a lazy Sunday morning with a stack of Multi-grain Pancakes and a steaming cup of Ginger Tea. A bowl of Summer Squash Soup or a couple of Chanterelle Tacos make for a light and healthy lunch, and for dinner, there's Black Sesame Otsu, Pomegranate-Glazed Eggplant with Tempeh, or the aptly named Weeknight Curry. Heidi's Rose Geranium Prosecco is the perfect start to a celebratory meal, and the Buttermilk Cake with fresh plums or Sweet Panzanella will satisfy even the most stubborn sweet tooth.

Gorgeously illustrated with over 100 photos that showcase the engaging rhythms of Heidi's culinary life and travels, Super Natural Every Day reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated natural foods lifestyle.

The ultimate grilling guide and the latest in Mark Bittman's acclaimed How to Cook Everything series

Here's how to grill absolutely everything--from the perfect steak to cedar-plank salmon to pizza--explained in Mark Bittman's trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittman's practical advice on all the grilling basics, this book is an exploration of the grill's nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow "project" recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You'll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises--like cooking meat loaf or from-scratch Rosemary Olive Oil Bread on the grill--to get the most out of every fire.

A portion of the sales proceeds will be donated to Feeding America. Every book sold provides five meals to families in need

Show up, be kind, and cook Over 70 recipes for those who need a helping hand in your community.

There is no more essential place to show up for people than on the plate. Extra Helping is for anyone who wants to respond to the challenge of baby announcements, PTO meal chains, and CaringBridge alerts with compassion and creativity; who wants to send something to a niece overcome by finals week or a neighbor who is grieving; and whose limits of time and other resources leave them feeling more confused than inspired. With recipes tailored to meet many of the dietary modifications that illness and recovery (not to mention modern life) often entail, Extra Helping walks you, the helpful friend, through cooking for people who are dealing with illness, recovery, and loss, or celebrating babies, birthdays, and new homes. Personal stories from the front lines of care, shortcuts for the time-strapped, and sidebars full of tips and embellishments round out a collection of over 70 recipes, aiding readers in developing a style of caregiving all their own. Extra Helping frames a philosophy of support, a personal identity of tending, a creative and unique-to-you style of saying "I am here for you"--one delivery at a time.

Make It in One takes the fuss out of getting dinner on the table. The 140 recipes in this versatile collection are all designed to be made in a single vessel--from a skillet, Dutch oven, or sheet pan to a slow cooker, Instant Pot, or multi-cooker. Readers will find everything from comforting classics like Beef Stroganoff and "Roast" Herbed Chicken (made in an Instant Pot) to imaginative new recipes like Pho-Style Pot Roast Dinner and Sausage Jalapeno Popper Dinner--all simple to make and easy to clean up after.

With an introduction on how to best use pressure cookers and slow cookers, genius tips on how to customize or extend recipes, and Quick-Prep and Done-in-30-Minutes-or-Less icons, Make It in One makes dinnertime a snap to make. Features include fun dinner solutions, including Oven-Frying, Make It Meatless, and Clever, No-Fuss Pizza Crusts.