Rocco DiSpirito

Heavy Hardcover (2 to 4 lbs)

Favorite Dishes from the Real Mamas of Italy--All under 350 Calories

Weight-conscious food lovers no longer need to deprive themselves of the ever-popular cuisine of Italy. Award-winning celebrity chef and #1 New York Times bestselling author Rocco DiSpirito's latest Now Eat This! book is the solution.

In his signature style, DiSpirito has recreated 100 classic Italian recipes to be healthy and low in calories and fat-yet still full of flavor. After travelling to Italy and perfecting the dishes side-by-side with the chefs who make them best-the Italian mamas-he offers sinful pastas, sauces, and desserts you never thought you could eat while keeping healthy, including: Spaghetti with My Mama's Meatballs, Mozzarella en Carozza, Chicken Parmigiana, Hand-Torn Pasta alla Bolognese, Sausage and Peppers, Classic Cannoli, Chocolate and Hazelnut Espresso Budino, and much more!

Now Eat This! Italian proves that Italian food doesn't have to be calorie-packed to be delicious. All under 350 calories, these full-flavor, low-fat recipes are sure to indulge your appetite without packing on the pounds.

Now Eat This! Italian

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Joan MacDonald

Hardcover (1 to 2 lbs)

Defy Stereotypes and Reclaim Empowerment

How did Joan do that? Now you can find out! As we get older, our bodies go through many changes, especially physical and mental. Most are out of our control. But for those that aren’t, all we need sometimes is advice about how to make specific, sustainable, and successful decisions that can alter the course of how our lives go from that point forward. This is where Joan MacDonald of Train with Joan comes in. Just a few years ago, this septuagenarian wasn’t happy with how she looked and what she ate. With help from her daughter, Michelle (a certified strength and conditioning specialist), Joan developed exercise and diet goals as well as objectives for how to change her mindset—not just how she saw herself physically but how she felt about herself mentally regardless of her physical fitness or her age. Change is hard. Doing things differently than you did them before is hard. Making different choices is hard. But in this book that's part self-help and part memoir, you'll learn how Joan made her miraculous transformation as well as how Michelle helped her mother on that journey. But you'll also learn motivation techniques, fitness and nutrition fundamentals, and how to find and contribute to a community of support. Change is intimidating, but this book will help you learn what you’re capable of—and how to enrich yourself no matter at what stage in life you are. Everything you need to get started—and to stay dedicated to a new path—is inside this book. With Joan and Michelle by your side, you'll discover how to make changes for today, changes for tomorrow, and changes for the remainder of your life—long may you live.

Flex Your Age

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David F. Thorsen

Light Paperback (1 lb or less)

Step by Step Guidebook to Yoga Exercises That Are Perfectly Designed for Seniors

Yoga for Seniors Ages 50-70

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Pauline Cohn

Dotty Griffith

"Cooking with Days of Our Lives" combines the fun and drama of the show with good food one might enjoy in some of Salem's finer homes and restaurants: the Brady Pub, Doug's Place, and the Penthouse Grill. This is a perfect souvenir gift for the show's fans, whether of 32 years or 32 days. It contains 200 recipes, trivia and quizzes about the show, and numerous photographs. Full color.

Cooking with Days of Our Lives

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Martha Stewart Living Magazine

Heavy Paperback (2 to 4 lbs)

175 Inspired Ideas for Everyone's Favorite Treat: a Baking Book

Features recipes for cupcakes, from classics such as devil's food to surprises like peanut butter and jelly, as well as frostings, fillings, toppings, and a wide selection of decorating and embellishment ideas, including stencil templates, and an equipment glossary. Original.

Martha Stewart's Cupcakes

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Lisa Q. Fetterman

Meesha Halm

Scott Peabody

Monica Lo

The Modern Technique for Perfectly Cooked Meals [a Cookbook]

A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection.

Now, from the creator of Nomiku--the first affordable sous vide machine--comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks.

Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

Sous Vide at Home

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Justice Stewart

Showcase the Versatility and Extraordinary Range of Meals with the Chef's Secret Weapon

Mastering the Art of Sous Vide Cooking

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Phoebe Lapine

100 Recipes from Our Year of Cooking in the Real World

In the Small Kitchen

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Aaron Franklin

Jordan MacKay

A Meat-Smoking Manifesto [a Cookbook]

When Aaron and Stacy Franklin opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has a national reputation and several major barbecue awards. Now the authors share years' worth of hard-won knowledge and the secrets behind truly great barbecue. This resource for the backyard pitmaster includes chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue.

Franklin Barbecue

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Jeni Britton Bauer

In Jeni’s Splendid Ice Cream Desserts, ice creams deliciously melt into hot brown Bettys, berry cobblers, sweet empanadas, and corn fritters. Her one-of-a-kind cakes and cookies are not only served with ice cream, they get crumbled on top and incorporated into the ice cream base itself. Sundae combinations dazzle with bold and inspired sauces, such as Whiskey Caramel and Honey Spiked with Chilies. And Jeni’s crunchy “gravels” (crumbly sundae toppings)—such as Salty Graham Gravel and Everything Bagel Gravel—are unlike toppings anyone has ever seen before. Store-bought ice cream can be used for all the desserts in the book, but it will be hard to resist Jeni’s breakthrough recipes for dairy-free ice cream, frozen custard, and soft-serve. Thirty brand-new flavors, including Cumin & Honey Butterscotch and Extra-Strength Root Beer Ice Cream, attest to the magic of this unique and alluring collection.

Jeni's Splendid Ice Cream Desserts

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Marcelle Bienvenu

Judy Walker

Recipes Lost and Found from the Times-Picayune of New Orleans

After Hurricane Katrina devastated New Orleans, thousands of people lost their keepsakes and family treasures forever. As residents started to rebuild their lives, The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm. The newspaper has compiled 250 of these delicious, authentic recipes along with the stories about how they came to be and who created them. Cooking Up a Storm includes the very best of classic and contemporary New Orleans cuisine, from seafood and meat to desserts and cocktails. But it also tells the story, recipe by recipe, of one of the great food cities in the world, and the determination of its citizens to preserve and safeguard their culinary legacy.

Cooking up a Storm

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Pat Conroy

Suzanne Williamson Pollak

Paperback (1 to 2 lbs)

Recipes and Stories of My Life

America's favorite storyteller, Pat Conroy, is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond.

It all started thirty years ago with a chance purchase of The Escoffier Cookbook, an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cooking--stocks and dough--and moved swiftly on to veal demi-glace and pâte brisée. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco.

Each chapter opens with a story told with the inimitable brio of the author. We see Conroy in New Orleans celebrating his triumphant novel The Prince of Tides at a new restaurant where there is a contretemps with its hardworking young owner/chef--years later he discovered the earnest young chef was none other than Emeril Lagasse; we accompany Pat and his wife on their honeymoon in Italy and wander with him, wonderstruck, through the markets of Umbria and Rome; we learn how a dinner with his fighter-pilot father was preceded by the Great Santini himself acting out a perilous night flight that would become the last chapters of one of his son's most beloved novels. These tales and more are followed by corresponding recipes--from Breakfast Shrimp and Grits and Sweet Potato Rolls to Pappardelle with Prosciutto and Chestnuts and Beefsteak Florentine to Peppered Peaches and Creme Brulee. A master storyteller and passionate cook, Conroy believes that "A recipe is a story that ends with a good meal."

"This book is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the Left Bank of Paris that I found when writing The Lords of Discipline. There are meals I ate in Rome while writing The Prince of Tides that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, where Cuban cigars were passed out to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent took me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of the food I have encountered along the way. . . "

BeeLee’s Books

@lsmarsh95

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Rocco DiSpirito

Now Eat This! Italian

Joan MacDonald

Flex Your Age

David F. Thorsen

Yoga for Seniors Ages 50-70

Pauline Cohn; Dotty Griffith

Cooking with Days of Our Lives

Martha Stewart Living Magazine

Martha Stewart's Cupcakes

Lisa Q. Fetterman; Meesha Halm; Scott Peabody; Monica Lo

Sous Vide at Home

Justice Stewart

Mastering the Art of Sous Vide Cooking

Phoebe Lapine

In the Small Kitchen

Aaron Franklin; Jordan MacKay

Franklin Barbecue

Jeni Britton Bauer

Jeni's Splendid Ice Cream Desserts

Marcelle Bienvenu; Judy Walker

Cooking up a Storm

Pat Conroy; Suzanne Williamson Pollak

The Pat Conroy Cookbook

Melissa Hartwig Urban; Melissa Hartwig Urban

The Whole30 Fast and Easy Cookbook

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Rocco DiSpirito

Now Eat This! Italian

Joan MacDonald

Flex Your Age

David F. Thorsen

Yoga for Seniors Ages 50-70

Pauline Cohn; Dotty Griffith

Cooking with Days of Our Lives

Martha Stewart Living Magazine

Martha Stewart's Cupcakes

Lisa Q. Fetterman; Meesha Halm; Scott Peabody; Monica Lo

Sous Vide at Home

Justice Stewart

Mastering the Art of Sous Vide Cooking

Phoebe Lapine

In the Small Kitchen

Aaron Franklin; Jordan MacKay

Franklin Barbecue

Jeni Britton Bauer

Jeni's Splendid Ice Cream Desserts

Marcelle Bienvenu; Judy Walker

Cooking up a Storm

Pat Conroy; Suzanne Williamson Pollak

The Pat Conroy Cookbook

Melissa Hartwig Urban; Melissa Hartwig Urban

The Whole30 Fast and Easy Cookbook

Get The App