This book is for the NFL crowd, for both home television viewers and for die-hard fans. The recipes are designed for travel to the game, with specific ideas on how to prep ahead, transport and serve in the fun and unique circumstances of an NFL party. Interspersed among the 150 recipes are explanations for techniques like properly deep frying turkeys (and seafood, twinkies, oreos and even ice cream). Author Ray Lampe is a grilling master and he addresses the use of an outdoor stove for cooking everything, even breakfast dishes like Huevos Rancheros and Pulled Pork Scrambled Eggs. Also part of mix are make-at-home take-along fare like salads, desserts, and some of Ray's championship barbecue recipes that you can cook ahead and bring to the game. The book is loaded with NFL photos and shots of yummy food. In addition there are stories from NFL fans, players and coaches of their most memorable parties.

Lose weight without losing your mind! Cook Yourself Thin is a healthy, delicious way to drop a dress size without all the gimmicks. The ladies of "Cook Yourself Thin," a new Lifetime reality show, offer 80 easy, accessible recipes in this companion cookbook that teaches readers how to cut calories without compromising taste. For some of us, losing weight has always been a struggle. The challenge: figuring out how to cook healthy, low-fat foods that won't leave you hungry, bored, or running for a gallon of ice cream! Cook Yourself Thin shows how to cut calories, change diets, and improve health without sacrificing the foods we love. Cook Yourself Thin is not a fad diet. It gives skinny alternatives to your cravings. You can't live without your chocolate cake or mac 'n' cheese? You don't have to! (See Deep Dark Chocolate Cake, page 197.) There's never enough time to cook? Cook Yourself Thin keeps it simple─with easy instructions and fun recipes you'll want to make again and again. What are you waiting for? Cook Yourself Thin!

《烹饪基本技能》是烹饪专业进行基本技能训练的必备教材，旨在介绍与烹饪有关的各项基本技能。将学习烹饪所需要的基本技能分为七个技能模块，即烹饪勺工，烹饪刀工、刀法，料形加工，火候的识别与油温的控制，烹饪原料的初加工，烹饪原料的保护性加工和基本味型的调制等。对每个技能模块分别进行了系统的介绍，图文并茂、通俗易懂，并附有教学课件，便于教学和学生自学。

當生命只剩無盡的重複與無聊的堆積，孩子的微笑讓我們重獲新生。 這是一趟非關宗教、非關逃離、非關冒險的旅行。我，站在世界的某處，與異地的孩子面對面，手拉手，相視而笑。 為何要離開舒適的環境去艱難的異地旅行？為何要照護那些與自己毫無關係的孩子與老人？為何要自掏腰包去不舒適的環境受罪；連續八天拉肚子而只能待在旅館床上、無法動彈？我們又能為這些殘缺而受苦的魂靈做什麼？為何世界各地有許多人一再地踏上志工之旅，無論他是18歲還是80歲？ 06年至今，李欣倫分別去印度與尼泊爾兩次，除了旅行者的身份，她選擇擁抱許多受病痛折磨的病童與老人，尋索以上的諸種問題。她曾親臨受難的生命現場，藉由與各國志工的互動中反思服務與奉獻的意義，同時藉此探問生命的存在價值。

《好滋味瘦美人》讲述了：用植物油代替动物油；喝汤时捞掉汤汁上面的浮油；多用烫和煮的方法而避免油炸或者勾芡；烹饪和进食方式改进一点点，瘦身效果就会提高一大步。低卡主菜、瘦身靓汤、纤体养颜粥、花样点心、清润糖水、消脂茶水……专业营养师主推近百道瘦身美食，知名大厨详解烹饪秘技。让伤在尽情享受美味食物的同时体验越吃越瘦的奇妙感受，变身人人嫉妒的“吃不胖”瘦美人。

Features all the classic Japanese recipes like Miso Soup with Clams, Braised Daikon, Undon Noodle Soup with Tempura and Pork Cutlet with Egg on Rice (Tonkatsu).

Much like the country itself, Korean cuisine sits in the shadows of its larger neighbors. While many Chinese and Japanese dishes have become household names the world over, Korean delicacies remain a relative unknown to many, defined only by the spicy cabbage kimchi or marinated barbecued beef (bulgogi or kalbi). But as more people acquaint themselves with the sheer variety of flavors and healthy properties of Korean cuisine the situation is unlikely to stay the same for long. Hearty and unpretentious, it is comfort food in the truest sense of the word, built expressly to enhance the diner's well being. Korean food has been shaped by the harsh weather but fertile land of the country that gave birth to it. Thick stews and fiery marinades are designed to warm the body or ward of winter chills, while tangy salads and light soups refresh the mind and provide a respite from the heat of summer. It is satisfying without being overwhelming, often characterized by generous helpings of meat and fish but packed with vegetables and low in fat. And then there are the seasonings. The liberal use of potent red pepper paste, fresh garlic, ginger and nutty sesame oil gives Korean dishes the bold flavors that linger in the memory long after the meals are over. Add to this the fact that it's easy to prepare and conducive to sharing, and it becomes clear that it's only a matter of time before Korean food assumes a more prominent place in the culinary spotlight. The recipes in this book attempt to introduce the reader to some lesser-known Korean dishes as well as the classic standards, hopefully providing a glimpse of the quality and diversity of the country's dining traditions in the process.

《营养与食品卫生》立足于最新中等职业旅游课程教学大纲，采取有新意、重实用、高标准的编写原则，力求体现出以下特点：一是职业教育性，以提高学生的职业素质和能力为出发点，使其通过学习获得相关技术等级和职业资格，提升就业竞争力；二是内容的先进、精简和实用性，结合发展潮流，体现最新趋向，以实用为中心，力戒臃肿深奥，少涉空洞理论，合理设置案例和趣味内容；三是适用于课堂教学，突出中职教学的特点，在教材的内容编排上既充分考虑学生的参与和互动，又兼顾教师的授课效率，统一而叉灵活。

《尚锦188系列:精选家常主食188道》为尚锦188系列之一，主要介绍各种菜的做法。

《美味粥配小菜188道》为尚锦188系列之一，主地介绍各种书的做法。

http://www.books.com.tw/exep/prod/booksfile.php?item=0010432749 http://www.wretch.cc/blog/linchiehwa/23673334

分為介紹6種基本麵糰的作法及特性：布里麵包（Pain Brie）、鄉村麵包（Pain Paysanne）、卡爾柺杖麵包（Baguette Carl）、全麥麵包（Gristmill）、貝果（Bagle）、奶油麵包（Brioche），再從中延伸出各式風味麵包。

《四川炒菜大全》全面系统地介绍了四川炒菜的有关知识。包括四川炒菜的特点及分类、四川炒菜的原料选购与加工、四川炒菜的制作火候与调味、四川炒菜的独特技术、四川炒菜的创新等内容。《四川炒菜大全》同时收集了四百余种四川创新和传统炒菜，以畜肉类、水产海鲜类、禽蛋类、蔬菜素品类、野味等分类进行介绍，每种炒菜制作从原料准备、工艺流程、操作步骤、成菜特点、操作关键都有详细介绍，以供读者学习和操作。《四川炒菜大全》可作为餐厅、酒楼、饭店参考使用，也可供广大川菜烹饪爱好者阅读参考。

本書將市面上最具人氣的各種精緻甜點通通介紹其中，不論是海綿蛋糕、戚風蛋糕、奶油蛋糕、乳酪蛋糕，或是泡芙、甜派、舒芙蕾、可麗餅、巧克力蛋糕、手工餅乾和慕斯，只要是人氣滿分的甜點，本書一概不放過，將它們的製作方法毫無保留地以精美的圖文並列方式，讓讀者可以輕輕鬆鬆地烘焙完成，在家中就可以享受美味又精巧的可愛甜點。

《美味小菜》全面介绍韩国最高料理研究专家们推荐的餐桌基本小菜、干汁小菜、酱菜、海鲜酱的制作方法，分类介绍用不同材料制作不同美味小菜的方法。《美味小菜》详细介绍从材料的初加工到切、调成淡、入味、出锅装盘等初学者所必需的料理技术。料理量以内眼、手感可估摸的四人份作为标准。携带方便，随时可供查阅。目录分类清晰，轻松查到料理菜单。料理制作步骤详细、浅显易懂，《美味小菜》是单身汉、新婚主妇的良师益友。

《汤类》全面介绍韩国的最高料理研究专家推荐的大酱汤、辣汤、解酒汤、炖汤、营养汤的制作方法。《汤类》从用料的择洗到切、调味、出锅装盘，为料理初学者提供丰富的料理知识。

《泡菜类》公开了韩国最高料理研究专家们的泡菜提味秘诀，对基本泡菜中常用泡菜、乡土泡菜、现拌泡菜、过冬泡菜等的制作方法作了全面的介绍。其内容涵盖了初学者所必需的从用料的初加工到切法、提味法、腌溃法、应用烹调法等技术。该书携带方便，目录分类清晰，料理制作步骤详细、浅显易懂，是单身汉、新婚主妇的良师益友。

味にうるさい夫妻が惚れた、愛娘の手料理100品。和洋中から韓国料理、エスニック、デザートまで四季折々のメニューと、豪快、絶妙な器づかい、貴重なエピソード、レシピを紹介。さあ、白洲家のテーブルへ、ようこそ。