Brown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco. The restaurant is a friendly beacon on a tree-lined parkway, nestled low and snug next to a scrap-metal yard in this Bay Area rust belt. Out front, customers congregate on long benches and sprawl in the grass, soaking up the sunshine, sipping at steaming mugs of Oakland-roasted coffee, waiting to snag one of the tables they glimpse through the swinging doors. Deals are done, friends are made; this is a community in action. In short order, they'll get their table, their pecan-studded sticky buns, their meaty hash topped with a quivering poached egg. Later in the day, the line grows, and the orders for chef-owner Tanya Holland's famous chicken and waffles or oyster po'boy fly. This is when satisfaction arrives. Brown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant's favorites at home, from a thick Shrimp Gumbo to celebrated Macaroni & Cheese to a show-stopping Caramel Layer Cake with Brown Butter-Caramel Frosting. And these aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul food star locally grown, seasonal produce, too, in crisp, creative salads such as Romaine with Spring Vegetables & Cucumber-Buttermilk Dressing and Summer Squash Succotash. Soul-food classics get a modern spin in the case of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing. Straight-forward, unfussy but inspired, these are recipes you'll turn to again and again. Rich visual storytelling reveals the food and the people that made and make West Oakland what it is today. Brown Sugar Kitchen truly captures the sense-and flavor-of this richly textured and delicious place.

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For restaurant-style tostadas and Mexican salads. Gluten free. All natural. No wheat. No trans fat. Suggested Tostada Bowl Fillings: heated refried beans (30 oz can); cooked chunked meat (chicken or beef), about 1 pound; shredded lettuce; diced tomatoes; chopped green onions; diced green/red peppers; grated cheddar cheese; sliced olives; sour cream or guacamole or salsa. Wheat intolerances are now widely recognized to affect a large and growing population. A gluten free diet can now include a wider range of delicious, healthy menu choices such as out gluten free Rio Rancho Tostada Bowls. For the first time, popular Mexican salads and tostadas can be served with a healthy, delicious, authentic flavor. Serve a family fiesta tonight! Rio Rancho Tostada Bowls enable you to make the same great tostadas and salads you get in your favorite Mexican restaurant. Rio Rancho Tostada Bowls are uniquely made, one at a time. This handmade look provides their authentic Mexican restaurant appearance. There are no artificial ingredients, no preservatives, and no added salt in these bowls. Freshness Guarantee: Rio Rancho Tostada Bowls are guaranteed to be fresh for your enjoyment. Their build-in freshness requires you to heat the bowls according to package instructions. Features Capacity - 4 pc. Pack Size - 6. Dimension - 15.75 x 8 x 11.75 in. Item Weight - 3.9 lbs. Ingredients Whole Grain Corn Masa Flours, Navy Bean Flour, Rice Flour, Vegetable Oil (May Contain One or More of the Following, High Oleic, Safflower and/or Mid Oleic Sunflower), Cellulose Gum and a Trace of Lime. Directions 1. Warm the bowls on a baking sheet for two minutes in a pre-heated 350 degree oven. When they have a light golden color and slight sheen, remove from oven and set aside. 2. Into the warmed bowls, place a layer of refried beans on the bottom. Continue filling mixture of your other items (shredded lettuce, chunked meat, other diced vegetables, grated cheese). Top with guacamole, sour cream, or salsa. Warning This product is manufacture on shaped equipment also used for milk, soy, wheat and sesame products.

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These high quality roller grills are available in 10 20 and 30 hotdog capacities to meet any application. Stainless steel construction removable drip trays and non-stick rollers ensure ease of cleaning. All of these grills feature a high-torque motor and are covered by Benchmark USA's exclusive three-year warranty. 360 degree roller rotation insures evenly cooked hotdogs. Optional sneeze guards and dry bun boxes are available for all three models. Stainless steel construction for easy cleaning and durability. Removable drip tray collects grease for easy clean up. Non-stick stainless steel rollers make cleaning a breeze. Accommodates any size hotdog and many sausages and breakfast links. Front and rear heat controllers (on 20 and 30 dog models) for cooking and holding. Covered by Benchmark USA's exclusive three-year warranty. 360 degree rotation on rollers provides even heating of hotdogs. High torque motor for years of durability. Optional sneeze guards available on all models for self-serve environments. Optional stainless steel dry bun boxes available for all models. Volts: 120. Watts: 1100. Amps: 9.2. Dimensions: 22 W x 20 D x 8 H.

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This great-value cookbook is for people who want to enjoy good food at home - with no hassle and without expensive restaurant bills. Including speedy and economical weekday ideas and entertaining inspiration, olive: 101 Stylish Suppers is a must for foodies. olive is the stylish monthly magazine for food lovers. As well as easy, seasonal recipes, restaurant recommendations and food-focused travel, olive features ethical shopping guidance, unpretentious wine advice and expert cooking tips and techniques from leading chefs Gordon Ramsay and MasterChef's John Torode.

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For weight-loss surgery (WLS) patients, the hard work has only just begun when they return from the operation. That is when they deal with potential complications from surgery, the emotions that come after WLS, getting enough exercise to keep off the weight, and eating the correct portions of nutritious, low-fat foods. The Everything Guide to Post-Weight Loss Surgery guides them through it all. Included are 150 delicious recipes like: Very Berry Smoothie Seared Tuna and White Bean Salad Chicken and Roasted Vegetable Quesadillas Pork Tenderloin with Cherry Sauce Berry Cheese Blintzes In this helpful manual, surgical nurse Jennifer Heisler presents readers with all the facts they need to recover from WLS the healthy way. Whether questioning what comes next or dealing firsthand with complications, readers find comfort and practical advice in this one-stop resource.

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Now more than ever, we need to make decisions about cooking and eating that support the kind of agriculture that takes care of the land we hold in trust for future generations. This beautiful book, full of recipes for delicious, seasonal meals, is a tribute to the Marin County farmers, artisans, and cooks who uphold that stewardship and provid for our future." -Alice Waters, Chez Panisse RestaurantOrganic Marin gives you a taste of what has become one of America's most vibrant local food scenes; indeed, this beautiful book is the next best thing to eating there." -Michael Pollan, author of The Omnivore's Dilemma and In Defense of FoodEvery society is a direct reflection of the status of its soil. Everything comes from soil. We are nothing without it." -Helge Hellberg, executive director of Marin OrganicOrganic Marin is more than a regional cookbook. It also represents an organic movement reverberating around the globe. The connection between field and farmer, land and table, and food and family translates to the passionate belief that food fosters community. And nowhere is this connection more apparent than in Marin County, California, the birthplace and standard-bearer of American organic farming. In Organic Marin, 16 of America's most esteemed organic farms share their stories and philosophies alongside 50 mouthwatering organic recipes organized by season and contributed by 25 of the San Francisco Bay Area's most popular organic restaurants. With recipes for Heirloom Tomato Flat Bread, Seared Ahi Tuna with Asian Slaw, Chicken Fra Diavolo with Fennel and Dandelion Salad, Double Chocolate Bread Pudding, and much more, anyone can create the delicious dishes featured in this beautiful and inspiring organic cookbook. Proceeds of Organic Marin support Marin Organic's school lunch program, which serves 12,000 lunches a week with food grown in Marin County.

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Go behind the scenes at struggling restaurants with Gordon Ramsay, Britain's most celebrated gourmet. One of the world's top chefs (with 12 Michelin stars to his name) and three-time winner of a Catey award (the British hospitality industry's highest honor), Ramsay knows restaurants top to bottom. And he needs every bit of his expertise to rescue these real-life culinary and commercial disasters in just one week. Foul-tasting food, chaotic kitchens, misguided menus - Ramsay confronts them all, along with incompetent cooks, boneheaded servers, and painfully obstinate owners. He handles staffers with his profanity-filled, in-your-face style that suffers no fools and spares no egos. Also includes four episodes of "Kitchen Nightmares Revisited", in which Ramsay returns to these restaurants on the brink to see whether his shock treatment worked. After just a few episodes of this International Emmy(R)-winning reality series, you'll never dine out quite the same way again. Production Notes And Biography Of Gordon Ramsay. Subtitles: English SDH (Subtitles for Deaf and Hearing Impaired).

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In what must surely go down as one of the most unusual premises for a British television program, PIE IN THE SKY stars Richard Griffiths of HARRY POTTER fame as Detective Inspector Henry Crabbe, a portly fellow who routinely divides his time between adventures in gourmet cooking (as the proprietor of the titular restaurant) and his day job of catching criminals. He's assisted at the restaurant by Margaret (Maggie Steed), his accountant wife, and would like nothing more to devote every waking hour to whipping up various dishes for patrons, but Assistant Chief Constable Freddy Fisher (Malcolm Sinclair) will not hear of it. This set features all six episodes of Series Four, which originally aired from September through October of 1996. Installments include: CHINESE WHISPERS, NEW LEAF, BREAKING BREAD and GARY'S CAKE.

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Healthy Cooking Recipes Being Healthy in an Unhealthy World One of the hardest things we can do in today's world is keep our bodies healthy. Yes, we might have the means, but we simply do not have the knowledge! If you step outside you will see dozens of fast food restaurants, all offering deals that seem too good to be true, and they probably are. Sure you'll get your fill, but how will your body feel afterward? How do we compensate for the extra fat and the high amounts of salt that we insist on eating every single day. Did you know that the average American consumes twice the recommended salt content in a given year? Before you reach for that salt shaker again however, you might want to consider what this book has to say. From natural recipes, to meal planning, and even smoothies, you will find that this book is a gateway to a healthier lifestyle. Everyone has a different body type and what works for one person may not work for another, but that doesn't mean you can't try. After all, you owe it to yourself to live a healthy lifestyle!

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Chocoholics rejoice! This little book is dedicated to the 15 out of every 10 of us who love chocolate. Theresa Cheung, one of the 15, was left wondering after a recent episode of utter cocoa indulgence, "What if I could devour life with the same commitment and passion with which I devour chocolate?" After much thought and a good deal of taste-testing, this guide to a richer life was born. Follow Cheung's seven silky smooth chocolate principles and your life will never be the same: Discover the Sweet CenterLet It Melt in Your MouthChocolate Makes You Feel GoodNo Need to Eat the Whole BoxA Little Good Chocolate Goes a Long WayPass the Chocolate (hint, hint: share the joy, spread the wealth, give a little). All combined they lead up to the ultimate seventh principle "Chocolate Heaven" which offers permanent ways to help you lift yourself up and lead a happy life. But hey, you can't get to the seventh without devouring the first six servings, um, principles. Along the way, Cheung offers up recipes, stories, and trivia - all about chocolate and improving your life. Did you know that dark chocolate fans tend to be forward thinking and optimistic? Or that the melting point of chocolate is just below our normal temperature, which is why it melts in our mouth? Or that Casanova drank chocolate daily and declared it the elixir of love Embrace your love of chocolate and while you're at it, grab a bar (or two) and settle in with this book. Better Than Sex will lead you to the creamy center of what's really good - in life, love, and in food!

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My cook book deals with mostly sauces and dressings that can be used on any dish. Too often people will make meat, seafood and have no idea as far as what sauces to put on top of the main dish. Also in this book there are great dressings to put on salads, beets and any other side dish that you prepare. This is discussed in the book. There are some recipes in the book as far as soups, salads and some main dishes that you will find. I hope if this cook book is received by the public then I will make a cook book on main dishes in the future with the sauces and dressings in this book. I do hope that you enjoy this cook book and have many nights of enjoyment with the recipes. Enjoy cooking! Chef Frank Orofino

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New information has been added on how to measure your body's pH to determine your gout and acid body levels. Editing has improved grammar and spelling errors. Layout has also been improved. Gout A Serious ConditionGout is a serious condition that does not call for just eliminating joint pain and inflammation. It is a serious warning that your body is acidic and is prone to other diseases that are even worse than gout. For this reason I have written this book, to give you a way to move your body into an alkaline condition to eliminate gout. Eliminating GoutIf you have extreme gout pain in your joints, muscles, or tissue, then you need to know this new approach to a gout treatment that you need to use. Many doctors and practitioners believe that all you need to do is take drugs or change to a gout diet and you can eliminate your gout. A gout diet is necessary, but should not be the main approach to minimizing your blood uric acid. What is Gout What is lacking is the answer to this question "what is gout?" and what is the root cause. In this book you will discover the latest information on the cause of gout and the steps you need to take to get rid of it. And, it's not just about purine foods causing excess uric acid. Excess Uric AcidThere is a combination of body conditions that bring about an excess of uric acid. You need to know what these are, so that you can get rid of these excess uric acid causes. Now you will learn the truth about gout and how you can stop it. The key factor in eliminating gout is the acid-alkaline balance. You will discover how critical this balance is in curing gout and in giving the best health possible. Gout treatments Many gout treatments are provided so that you can choose the foods, remedies, herbals, and supplements you want to take. Based on your condition, you can make the best choices. A plan is given to you, at the end of the book that will give you an outline of how to deal with your gout based on the treatments given. Get Rid Of GoutUsin

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By the age of eight, Jamie Oliver was already cooking in his parents' pub and restaurant in Essex. From Westminster Catering College, he went straight to the apron strings of Antonio Carluccio as his head pastry chef. Spotted by the director who would make Nigella, Jamie's cheeky chappy image in the kitchens of "The River Cafe" won him his own TV series, "The Naked Chef", by the tender age of 22. A monster advertising deal with Sainsbury's was soon to follow, allowing Jamie and his mates - strewn through his series as effortlessly as he chucked herbs on his easy dishes - to come into our sitting rooms several times a night. We watched him marry his sweetheart, become a father twice, and chewed our fingernails with Jools in Jamie's School Dinners", willing him to come home more often. His campaign, Jamie's "Fowl Dinners", highlights the animal welfare implications for chickens of our constant demand for cheap food. The story of Jamie Oliver is the story of a culinary revolution. Speaking to people at the very heart of this revolution, from chefs and food stars to politicians and media commentators, Gilly Smith asks if it was Jamie who struck the match, or whether it was simply time to turn up the heat under a world finally ready to feed itself.

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For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, "El Bulli: Cooking In Progress" is a tasty peek at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!". Interview with chef George Mendes, Theatrical trailer.

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Like jazz, barbecue is a uniquely American original, and few subjects ignite more passion, excitement, controversy, and competition. In Celebrating Barbecue, Dotty Griffith, restaurant critic for The Dallas Morning News, gives readers the lowdown on real barbecue, identifying the four great regional styles of American 'cue (Carolina, Memphis, Texas, and Kansas City), as well as what Griffith calls "micro-styles" like Santa Maria Beef Barbecue or St. Louis Barbecued Snouts. Though reducing barbecue to a set of rules and specifications is, as Griffith says, "like teaching a cat to bark," Celebrating Barbecue attempts (and succeeds!) in doing just that, beginning with the history of barbecue, defining each region's preferences for meat, fuel, and seasonings. There are classic authentic recipes for slow-cooked meats such as Texas Brisket and North Carolina-Style Pulled Pork, with cooking temperatures, seasonings, woods, and techniques (including fail-safe techniques for bad weather or uncooperative equipment or fuels) explained in detail. Griffith includes recipes for mops, rubs, sauces, and marinades, as well as sources for ready-made flavor enhancers. A full complement of appetizers, sides, and desserts rounds out the more than 85 recipes. Menus are provided for each regional style so you can create your own barbecue feast. Travelers will find lists of barbecue restaurants, cook-offs, and festivals, and stay-at-homes will find the best places to mail-order 'cue, as well as a directory of pit masters and a section on cookers. Opinionated and informed, Celebrating Barbecue is written with wit, passion, and verve. A pleasure to read and to cook from, it's the only book you'll need to enjoy this most American of foods.

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Ann Vinod has traveled the world to experience different spices, ingredients, and cooking techniques. She fell in love not only with a man who was born in India but with Indian cuisine, as well. Now, with her cookbook, Indspired, she introduces flavorful Indian fusion fare and makes it accessible to novice cooks and experienced foodies alike. She presents starters, main dishes, snacks and more in this innovative collection of east meets west. The flavors of both cultures mesh perfectly in each recipe, creating new and delicious taste combinations. She draws upon her experience as a restaurant cook to make your kitchen a place of complex flavors and fun. All of the entrée recipes in Indspired are paired with leading single malt whiskies. She encourages adventurous chefs to learn how to match this classic spirit with her modern recipes. Take an imaginative trip around the world including the far reaches of India and return feeling truly Indspired.

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Nestled deep in the South is a tiny Academy that teaches classes in the most important subject in the world: the domestic arts. The Academy's unique curriculum includes everything from cocktail-party etiquette to business entertaining, dealing with household guests, and cooking for the holidays. Here, after a little gentle instruction from Deans Pollak and Manigault, interspersed with plenty of humor, students find they are living healthier, having stronger ties to friends and family, and using their houses to branch out in ways they never dreamed possible. Since not everyone can get to their sold-out classes in Charleston, the Deans are now offering this book so happier liv-ing can be within everyone's grasp, not just the select few.

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The host of a highly popular PBS series, Pati's Mexican Table, and a self-described "overloaded soccer mom with three kids and a powerful blender," Pati Jinich has a mission. She's out to prove that Mexican home cooking is quicker and far easier than most Americans think. Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico. Dishes like Chicken à la Trash (it's delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You'll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas. Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga - (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole ("a Mexican party in a bowl"), which she served on her wedding day. Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies(sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.

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Focusing on ten world-class chefs, Three Stars depicts the everyday drama of life in gourmet restaurants and includes exclusive interviews and behind-the-scenes access to these multi-talented culinary artisans as they explore new creations in their gastronomic laboratories, hunt for exquisite ingredients in local markets, and gather rare edible plants along rough coastlines. By highlighting not only their culinary philosophies but also their daily kitchen routines, the film reveals the business of cooking on the highest level. It also opens a window into what goes into the world's most important restaurant review book - the iconic red Michelin Guide.

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Choose your favorite flavor120 piece pack Chips from natural hardwoods and fruitwoods Produces clean continuous smoke Consistent temperature smoke Fully automatic use Successful results with every use. When producing the Bradley Smoker Bisquettes - 120 Pack, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities from chippings of the natural hardwoods and fruitwoods. The flavor of the smoke is determined by the variety of wood being burned. By this method, their burning behavior remains consistent and predictable. Furthermore, by limiting the combustion time to 20 minutes for each bisquette, on top of the electrically heated element, the chippings produce clean continuous smoke at a consistent temperature. These two factors eliminate the guesswork and uncertainty from smoking food, giving you perfect results every time you smoke. The Bradley Smoker, which uses these bisquettes, is fully automatic, burning and dispensing one bisquette every 20 minutes. At a rate of 3 bisquettes per hour, the smoker has a capacity for 8 hours of unsupervised operation. The only hard thing about it is choosing a smoke flavor! Choose from a variety of flavors! Mix and match with multiple choices for a range of particular tastes. Flavors: (all choices are subject to manufacturer availablity) Alder Apple Cherry Hickory Maple Mesquite Oak Pecan Special Blend About Bradley SmokersBradley invites you to the wonderful world of gourmet food smoking. An exciting adventure awaits you, filled with a realm of endless possibilities for delicious food that will have you coming back for more time and time again. Bradley has has been making food smokers for the restaurant and hotel industry for well over a decade. Many of the finest hotels and restaurants around the world smoke their own foods using Bradley Smokers. Bradley Smokers are engineered to control the smoke in order to produce consistent results, all in a hassle-free design that doesn't demand constant attention. This endeavor led to the development of Bradley Flavor Bisquettes, which provide you with a simple way to add rich and savory flavors to your food, either on your BBQ grill or using your Bradley Smoker.

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