Foodie's Paradise With Arroe Collins

Andrew Zimmern has eaten a smorgasbord of local specialties-from coral worms in Samoa to horse-rib-and-rectum sausage in Kazakhstan-over his 12 seasons as host of Bizarre Foods on the Travel Channel. Entertaining? Always! Stomach-churning? Sometimes. But above all, the 4-time James Beard Award-winning television personality, chef, entrepreneur, teacher, author...and dad...is on a mission to promot...

Dr. Ian K. Smith lays out the basic concepts behind clean eating-reducing the amount of processed foods, added sugars, and unnecessary additives in the foods we eat, in order to give our bodies and minds the best fuel possible. "Clean eating is all about knowing what you're putting in your body," says Dr. Ian, "and the impact foods and beverages can `have on not just your health, but your mind and...

Being part of the service world is a difficult place to digest the process of upper management with their way of determining what's acceptable in the world of attitude, "We're only paying $7.25 an hour and have learned to expect that nothing will ever be perfect." By choice, I'm a very positive person. Until the paths of chance put me face to face with someone allowed to carry their negative energ...

Lindsay-Jean Hard’s COOKING WITH SCRAPS (Workman Publishing, $19.95, October 30, 2018) provides 85 creative, delicious, and inspired recipes to help home cooks meet this important goal. By learning the basics behind transforming food waste into treasure, readers can take advantage of ingredients such as outdated produce, cheese rinds, stale bread, and other oft-discarded foods to create budget-con...

Packed with practical guidance and beautiful photography, Eat Feel Freshintegrates traditional Ayurvedic wisdom with contemporary nutritional science. It offers a refreshed, plant-based approach to Ayurvedic cuisine. Sahara teaches readers how to customize recipes for their unique mind-body type, or Dosha, so they can make the right food choices for what they need, when they need it. Eat Feel Fres...

THE CAMPOUT COOKBOOK By food writers Marnie Hanel & Jen Steven Acclaimed food writers Marnie Hanel and Jen Stevenson made stylish alfresco dining achievable and enchanting in their IACP Award–winning cookbook The Picnic. Now, taking their experience in creating epic outdoor gatherings and combining it with the nostalgia of childhood family camping trips and outdoor adventures, they have forged the...

Jordyn comes from a musical family in Los Angeles. Her mom plays piano and her dad has pursued singing his whole life. Inspired by her parents' passion for music, Jordyn found her own talent from a young age. At the age of 7, Jordyn enrolled in a musical theatre program, The Amazing Grace Conservatory, and later attended the prestigious Los Angeles County High School for the Arts. In 2015, she san...

uba is a mysterious place for most Americans, especially the complex world of Cuban cuisine, history and culture. What are some of the most tantalizing things to know about Cuba? In her new book, CUBAN FLAVOR (Skyhorse Publishing, 2018), Award Winning Photographer Liza Gershman offers a tantalizing glimpse into the heart of Cuban cuisine and more. Gershman connects Cuba’s food with its turbulent p...

Americans love tots! In fact, they love them so much they consumed 3.5 billion last year. Restaurants across the country are dishing up all manner of tots, with some going so far as to devote entire sections of their menus to these little balls of heavenly potato magic. Crispy on the outside, tender on the inside, it’s no surprise tots have been popular for so long. Now home cooks can take their t...

After thirty books, seven TV series, two decades of Barbecue University classes, 60 countries and 6 continents traveled, one might wonder what else Steven Raichlen could possibly say about grilling. Turns out, it’s a lot. Never before have home cooks used a wider range of grilling techniques, nor had access to a more diverse array of flavors and ingredients. The once ubiquitous briquette has given...

IACP and James Beard Award-winning food writer Jonathan Kauffman journeys back more than half a century in time to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. A fusion of Tom Wolfe and Michael Pollan—and impeccably researched—HIPPIE FOOD: How Back-to-the-Landers, Longhairs, and Revolutionaries Cha...

Daniel Shumski walks home cooks through everything they need to know about the Instant Pot, using the same flair that made Will It Waffle? and Will It Skillet? bestsellers. Alongside more than 100 mouthwatering recipes, HOW TO INSTANT POT teaches readers how to use each of the main functions, how to clean the appliance, and how to decipher the LCD screen. Organized by function, the book features r...

Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including, Red Rooster, Streetbird Rotisserie, and Marcus B&P. Samuelsson was the youngest person to ever receive a three-star review from The New York Times, Samuelsson has won multiple James Beard Foundation Awards including Best Chef: New York City, and was tasked with planning and executing the Obama Administration’s fir...

100 Surprising Vegetarian Meals Straight from the Oven [On Sale October 3, 2017; $16.95 U.S.] is an inspiring and practical cookbook filled with inventive recipes that serve as reminders that you don’t need fancy or expensive equipment to make great food, nor do you need meat to make a sumptuous filling meal. Featuring everything from delicate greens and caramelized root vegetables to woodsy mushr...

Is there anything more satisfying than a juicy cheeseburger when you’re hungry? Celebrate National Cheeseburger Day with Applebee’s new chef, Stephen Bulgarelli who can teach viewers how to make the best burger at home, with simple, easy to follow tips.   Stephen Bulgarelli, Chief Culinary Officer at Applebee’s,

Tom Colicchio has been the head judge on every season of Bravo’s reality TV show “Top Chef” as well as the host for “Best New Restaurant.”. He is the founder of ‘wichcraft, a New York City-founded sandwich shop with eight locations across the country, and Crafted Hospitality, whose family of restaurants includes Craft, Riverpark, Fowler & Wells, Craftsteak, Beachcraft and Heritage Steak. Colicchio...

Beginning with just butter, marshmallows, and crispy rice cereal, readers have the opportunity to channel Jessica’s creative spirit and use step-by-step instructions and templates to create crowd-pleasing desserts guaranteed to satisfy their sweet tooth and amp up their Instagram game. From A (apples) to Z (zebra), the projects included in TREAT YOURSELF! How to Make 93 Ridiculously Fun No-Bake Cr...

Flavor is coming! The iconic Lay’s “Do Us a Flavor” contest is back with three new finalists and their amazing flavor creations all in the running for the $1 million grand prize! In an exciting twist, flavor fans nationwide were asked to submit their latest and greatest ideas for the next great potato chip flavor through a “pitch” that captured the inspiration behind their flavor ideas. Now, three...

The return of backyard BBQ’s, poolside picnics and grilled meals galore – all signs that summer is kicking into full gear! When the weather is nice, the last place you want to be is cooped up in a steamy kitchen. But, how can you enjoy a quick, tasty meal without the hard hassle of making sure it provides the proper nutrients? It is possible! Haylie Duff is the author of The Real Girl’s Kitchen bl...

Peter Gethers' mother - 93 year old Judy Gethers - always understood the importance - and interconnectedness - of food and family. Her father owned the legendary Jewish kosher dairy restaurant Ratner’s on Manhattan’s Lower East Side. She discovered a passion for gourmet cooking when she was in her 50s, taking her first job, in the kitchen of the ground-breaking Los Angeles restaurant Ma Maison, wh...

WILL IT SKILLET: 53 Irresistible & Unexpected Recipes to Make in a Cast-Iron Skillet (Workman; April 2017) by Daniel Shumski, author of Will It Waffle?, delivers surprising, ingenious, sometimes whimsical, and always delicious meals in this new take on one-pan cooking. Easily transferred from stovetop to oven, the beloved cast-iron skillet offers endless options. Each recipe is flavorful and innov...

Two time James Beard Award-winner David Leite brings a dash of Anthony Bourdain, Augusten Burroughs, and Kay Redfield Jamison to his memoir, NOTES ON A BANANA: A Memoir of Food, Love, and Manic Depression (Dey Street; April 11, 2017). Born into a devoutly Catholic, food-crazed family of Azorean immigrants in 1960s Fall River, Massachusetts, David had a childhood that was the stuff of sitcoms. But...

At her cooking schools in Paris and Provence, Patricia Wells’s students leave with more confidence in the kitchen than they ever experienced before. Now, home cooks can learn from the master, known for her collections of delectable, precise, and well-tested, recipes. James Beard Award winner Patricia Wells codifies the curricula of her classes in this inviting instruction manual and cookbook. Each...

Recent research from the Statistic Brain Institute revealed that almost a third of people drop their resolutions after two weeks. By mid-January the plans for self-improvement, working out or even eating healthier are history! DON’T BECOME A STATISTIC. It doesn’t have to be that way, especially when it comes to healthier food choices. There are great “crave buster” ideas to satisfy your taste buds...