Create delicious meals in no time with more than 125 recipes the whole family will love from the former food director of Real Simple Dawn Perry. Former food director of Real Simple Dawn Perry used to wake up at the crack of dawn to hit the farmers market and scour specialty food stores for peak-season vegetables and lesser-known spices. But as she started to have a family, she became less interested in spending her mornings and weekends food shopping and meal prepping than building couch forts and making play-doh spaghetti. If you're time-crunched for any reason—early meeting at the office or late night on the town—this book will help. Here, Dawn offers her very own playbook for getting good food on the table fast so you can spend more time doing what you love with your free time and energy. In Ready, Set, Cook Dawn shares her secrets for creating delicious meals in no time. It starts with a well-stocked pantry. Dawn shows you what simple staples—some store-bought, others homemade—to keep in your cupboard, refrigerator, and freezer. She also provides more than 125 fool-proof recipes, ideas, and tricks for creating good food with what you have on hand. A can of tomatoes transforms into Dawn’s 15-Minute Marinara, which then can be used as the base for her cheesy, creamy Freestyle Baked Pasta or as the beginning of her Cheater’s Tomato Soup (and a Special Grilled Cheese) or spooned onto her Crispy Chicken Cutlets and topped with a slice of mozzarella. Whether you’re new to cooking and don’t know where to start or you’re a seasoned cook in need of a streamlined approach, this book is for you. No need to plan and shop ahead or dig through recipe boxes (virtual or otherwise), now you’ll have great meals in minutes without breaking a sweat.

Offering established and novice freelancers suggestions on specializing, this handbook guides writers towards more successful careers. As this analysis demonstrates, when freelancers concentrate on one type of writing rather than being a general freelancer, they discover a lucrative niche in the writing market. Using the advice supplied in this reference, writers will be able to make more money, focus their careers, and learn a more effective way of freelancing. The book lays out the basics of 10 key markets--including health, parenting, and home and garden--and provides a series of interactive exercises to help discover which is the writer's best fit. Published writers and unpublished hopefuls alike will benefit from this valuable and informed guidebook.

A paradigm-shifting book that helps cooks think on their feet, create brilliant dishes from ingredients on hand, and avoid wasting food. For more than two decades, Ronna Welsh has been empowering home cooks and chefs with radically simple strategies for cooking creatively and efficiently. In this sweeping masterwork with 400 recipes, she shows how to make varied, impromptu, economical, and delicious meals by coaxing the most flavor from common ingredients. The Nimble Cook teaches optimal prep methods, like the perfect way to dry and store greens--forget the salad spinner--for a salad made in seconds to pair with a vinaigrette composed of refrigerator door condiments. It provides hundreds of "starting point" recipes to transform basic dishes into luxurious ones, like an onion jam for burgers; a cheese stock for decadent risotto; or a mix of salt and whirred bay leaves that takes roasted shrimp or fish from ordinary to extraordinary. Welsh teaches nimble cooks irresistible uses for parts that otherwise go to waste, whether cucumber peels in kimchi or apple cores in a sweet-and-sour syrup for a bourbon cocktail. Graceful illustrations throughout provide further inspiration, making this book an essential addition to any creative cook's kitchen.

Presents background information on nutritional deficiencies and toxicities along with dietary solutions and recipes for dealing with alleies and sensitivities to gluten, yeast, casein and more.

A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!