Most of us work long hours, so we need fast, healthful, portable breakfasts and lunches. Then, when we get home at night, we need easy delicious dinners that can be assembled in about the same amount of time it takes to change into our sweatpants. Having a busy schedule does not mean we must compromise our health, settling for subpar meals in a restaurant or from a cardboard box or drive-thru window.
You work hard; you deserve fresh food. Malia Dell created this food system so you don't have to think. You can go to the store with a complete shopping list and come home with a plan for the whole week.
Food That Works is a Monday-through-Friday survival cookbook, designed specifically for busy people who want to eat more meals prepared at home and fewer meals out. Each week, many of us go through the same routine of making shopping lists, going to the store, and planning what the hell to eat. Being tired and unprepared during the week, we end up settling for most of our meals out, only to watch all of our fresh food rot in the fridge-again. Why recreate the wheel? Buy this book and you will no longer dread going to the grocery store. All of the information you need for successful meal planning has been captured between these two covers.
Food That Works offers you five great weekly menus to choose from, all paired with shopping lists, prep instructions, and realistic recipes for the week. It teaches you to be a savvy shopper and encourages you to select the best quality ingredients by reading ingredients labels, moving you away from settling for processed and packaged foods.
Food That Works teaches you how to prep, keep food in rotation, and run your kitchen efficiently-like a restaurant! It provides healthful recipes for the meals you already know and love (burgers, tacos, chili, BBQ chicken), all designed to have minimal clean up. Who has time to clean? These delicious recipes will get you out of your ol' familiar-food rut. You will have a plan for every ingredient you buy, and there will be no more food waste!
No matter what your level of cooking knowledge, this book has you covered. It has been used by people whose skills range from novice to chef. This book provides detailed guides to ingredients and utensils, and gets beginners started in the kitchen with confidence. It contains everything you need to know, from food shopping to assembling nutritious recipes, and even more importantly, how to realistically implement this plan during the workweek.
This books turns your fridge into a whole food salad bar (baked chicken breasts, hard-boiled eggs, baked sweet potatoes, chopped vegetables), so when you swing open the door--BOOM--all your possibilities are right there in front of you. Not all of my techniques are glamorous, but they work. Sometimes, you just need to be able to slam some good food down your gullet and move on. This is real food on the fly. Let's do this!
Cookbook Construction Crew: - Paula Jacobson and Sheilah Kaufman bring their extensive cookbook publication knowledge and experience to you. They will guide you through the writing and publication process by providing editing, proofreading, indexing, recipe testing, and mentoring services. Sheilah and Paula will attend to every detail, making sure you cross your t's and dot your i's.
Dell, Malia: - Malia Dell is a wellness consultant whose mission is to improve workplace health. She helps clients increase their productivity, gain control of their eating habits, and develop their confidence in the kitchen. Working with corporations, universities, and other professional organizations, Malia educates in a way that is both inspiring and entertaining. She is a certified wellness coach, fitness instructor, self-taught cook, and an advocate for ending food waste.
Kelly, Melissa: - Melissa Kelly is an award-winning chef in Rockland, Maine. She received the 1999 & 2013 Best Chef in the Northeast James Beard Award. She is the Executive Chef and co-owner of Primo, and exquisite farm-to-table restaurant with a focus on local ingredients. She graduated first in class from the Culinary Institute of America and worked with Larry Forgione at An American Place and Alice Waters at Chez Panisse.
