Eat This Not That or Martha Stewarts Cooking School

Eat This Not That: Thousands of Simple Food Swaps That Can Save You 10, 20, 30 Pounds-or More!

Author: David Zinczenko

Eat what you want, when you want--and watch the pounds disappear!  Americans spend more than $400 billion a year eating out, and behind each burger, turkey sandwich, and ice cream sundae is a simple decision that could help you control your weight—and your life. The problem is, restaurant chains and food producers aren't interested in helping you make healthy choices. In fact, they invest $30 billion a year on advertising, much of it aimed at confusing eaters and disguising the fat and calorie counts of their products. All of that has changed with EAT THIS, NOT THAT!. This book puts the entire food industry under the spotlight, and arms you with the savvy tricks and insider information it takes to eat well no matter where you are. With EAT THIS, NOT THAT! you're the expert in every eating situation, from the frozen food aisle to your favorite fast food joint to your local sports bar. You control your food universe—and lose the pounds you want--because, unlike every other customer, you'll know the smart choices to make—instantly!  EAT THIS, NOT THAT! is jam-packed with secrets the restaurant industry doesn't want you to know. For example: • Burger King doesn't want you to know that a BK Big Fish® Sandwich and fries have a whopping 1000 calories—nearly half your daily caloric intake! (Fish is usually healthy, but not this kind. Find out why with this book.) • Pizza Hut doesn't want you to know that a standard pizza in Italy contains 500 to 800 calories, but the same meal at Pizza Hut can top 2,100 calories! (You'd need to ride a stationary bike for more than three hours to burnoff this mistake. Instead, eat all the pizza you want by making smart choices. EAT THIS, NOT THAT! shows you how.) • Macaroni Grill doesn't want you to know that a single serving of their Grilled Teriyaki Salmon has more than three times your daily allowance of sodium! (Cut your risk of high blood pressure by making smart choices at the same restaurant. You'll find them inside.)  If only you knew the industry secrets, you could eat at any of your favorite restaurants—or chow down on everything from the company vending machine to your kids’ Halloween buckets—and know that every decision you made was smart, healthy, and the best possible choice for you. For example, did you know: • At McDonald’s, an Egg McMuffin® is actually a healthy choice, with just 300 calories. (The Hotcakes pack more than double that amount!) • At Krispy Kreme, all you need to do is order the Very Berry Chiller instead of the Mocha Dream Chiller, and you'll save 500 calories! (Do that once a week and you'll drop more than 7 pounds this year—without trying!) • At Chipotle, you can cut 570 calories out of your Chicken Burrito just by ordering it as a bowl (without the tortilla) and asking them to hold the rice. (Same great taste, but with 94 fewer carb grams!) • Choosing a cinnamon roll at Au Bon Pain over Cinnabon will save you 463 calories and 20 grams of fat! • In the freezer section of your local supermarket, a turkey pot pie from Swanson’s has 610 fewer calories than a turkey pot pie from Pepperidge Farms. • In the produce aisle, you'll get twice the vitamin C—and nine times as much vitamin A—simply by picking red bell peppers over green ones. (Who said eating healthy was difficult?)  And that’s why EAT THIS, NOT THAT! is going to change everything. It’s time to level the playing field. We're all tired of sneaky calories adding to our waistlines, and having to starve ourselves or spend hours on the treadmill trying to burn off the damage. Now—for the first time—you're in charge. With this simple illustrated guide to thousands of foods--along with the nutrition secrets that lead to fast and permanent weight loss--you'll make the smartest choice every time!

Martha Stewart's Cooking School: Lessons for the Home Cook

Author: Martha Stewart

Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.

In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels.

Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education.

Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen.

Publishers Weekly

Stewart's trademark ability to simplify everything that seems complex or overwhelming in domestic life serves her well in this excellent foundation course in cooking techniques. Like Stewart herself, its pages exude authority along with accessibility, with numerous helpful checklists, charts and boxed tips artfully arranged throughout the numbered lessons that build from essentials such as roasting chicken perfectly or wilting leafy greens just so to more involved, less frequently used methods featured as "extra credit," such as grinding and binding meat into paté or producing a peerless vegetable puree. Each technique is illustrated by numerous stylish yet instructive photos, and accompanied by a few carefully selected recipes and variations that successfully aim to familiarize cooks with a basic procedure without inundating them with the full range of possibilities right away. They will also appreciate Stewart's concise but enlightening introductions to each chapter and the lessons within, For new cooks looking to establish a core set of kitchen skills as well as for those just looking to brush up or to have a ready reference to cooking fundamentals, this impressive volume will be an ideal choice. Color photos not seen by PW. (Oct.)

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Judith Sutton - Library Journal

This huge new cookbook is the result of what Stewart refers to as her "mission to teach the methods of home cooking." Chapters are organized by technique, from "How To Make White Stock" to "How To Make Pâte à Choux." Master recipes are followed by others that build on them, and there are hundreds of color photographs, including many step by steps for essential techniques. The illustrated "Basics" section that opens the book covers equipment, knife skills, herbs and spices, "the onion family," and citrus fruits. Charts, buying guides, and sidebars are featured throughout, along with dozens of tips on ingredients, special techniques, and more. The "Dessert" chapter, at slightly fewer than 60 pages, seems a bit skimpy, but most libraries should already have Martha Stewart's Baking Handbook. Highly recommended.