Now you can have your cake and eat it, too! Suzanne Somers, whose revolutionary Somersizing program and bestselling books have helped millions of people lose weight, shares thirty delicious recipes for decadent, flavorful desserts that not only taste great but won’t make you gain an ounce. Sound too good to be true? Not if you Somersize! This remarkable program allows you to lose weight while eating delicious foods, including sinfully rich desserts such as: * Crème Brûlée * New York–Style Cheesecake with Raspberry Coulis * Lemon Zabaglione * Chocolate Layer Cake * Wild Mountain Blueberry Pie * Caramel Swirl Chocolate Chunk Ice Cream You can lose weight while eating these tasty desserts because the key to weight loss is reducing sugar in your diet, not fat. Fat is not the enemy. In fact, fat is your friend. It’s the sugar that makes people put on the pounds. The fabulous, tempting desserts in this book are made with SomerSweet, a miracle product that won’t spike your insulin levels. This is a breakthrough for diabetics! And it’s perfect for Somersizers or anyone who just wants to eat a tantalizing, guilt-free dessert. Never before has weight loss been so easy and enjoyable. Illustrated with mouthwatering photos, Somersize Desserts is the perfect companion to Suzanne Somers’ revolutionary series of weight-loss books. Don’t deprive yourself of those sweets; go ahead—they’re perfectly Somersized! 

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A slice of Cinnamon-Pumpkin Pie slathered with whipped cream at the end of Thanksgiving dinner. A wedge of Blueberry-Peach Pie after the ball game. And a piece of the luxuriously chocolatey Black Bottom Pie for any time at all.

A collection of 45 delicious, time-tested recipes from four generations of champion pie-bakers, AMERICAN PIE celebrates our grand national heritage of pie-baking and pie-eating, county fairs, and simple homemade goodness. Here are pages of winning recipes from Teresa Kennedy's family files: Springtime Strawberry-Rhubarb Pie, Natural Key Lime Pie, and Renata's Angel Pie. Aunt Baby's Grasshopper Pie, Aunt Dear's Pecan Cream Pie, Chocolate Pecan Pie, and Mom's Apple Pie. Plus, twelve fabulous crust recipes, all about utensils and ingredients, and just how to eat those pastry scraps. Selection of the Book-of-the-Month Club and Better Homes & Gardens Family Book Service. 108,000 copies in print.

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The Cake Mix Doctor is in!

And the prescription is simple: By doctoring up packaged cake mix with just the right extras--a touch of sweet butter here, cocoa powder there, or poppy seeds, vanilla yogurt, sherry, eggs, and grated lemon zest for the Charleston Poppy Seed Cake--even the least experienced baker can turn out luscious signature desserts, time after time. The proof is in the taste, and the taste never stops--from Toasted Coconut Sour Cream Cake to Devilishly Good Chocolate Cake; from a to-die-for Caramel Cake and a Holiday Yule Log to cheesecakes, coffee cakes, sheet cakes, pound cakes, bars, brownies, and those all-important frostings, here are 175 fast, foolproof recipes that will transform the art of home baking in America.

Who could believe these cakes came out of a box? Moist, tender, rich, deep, and complexly flavored, without a hint of artificiality, each cake stand up and delivers. But without any of the fuss of baking from scratch. Anne Byrn, an award-wining food writer and self-described purist, creates recipes that employ a cake mix's strengths---convenience, ease-of-use, dependability, and almost imperviousness to overbeating, underbeating, overbaking, and underbaking.

In addition to the recipes are the Cake Mix Doctor's Q&A's, extensive "Doctor Says" tips, lists--15 Beautiful Birthday Cakes, 15 Cakes That Will Cash in at a Bake Sale--and more, all illustrated in a full-color photographic insert.

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What does America really eat? Which recipes do real home cooks turn to again and again? More often than not, they are dishes handed down from great aunts and painstakingly copied out of smudged recipe boxes rather than the creations of celebrity chefs. Bonny Wolf, food commentator for NPR’s “Weekend Edition”, writes about the great regional and family food traditions in this country—birthday cake and dinner party food, hearty American breakfasts and Fourth of July picnic dishes.  In Talking with My Mouth Full, she writes stories about food, and also about the people who eat it. This book gives a snapshot of the American traditions that have contributed to what and how we eat.  Food trends come and go, but many delightful national treasures—bundt cake, barbecue, roast chicken, fair food—are timeless.  Each of Bonny Wolf’s chapters, whether she’s writing about true regional specialties like Minnesota’s wild rice, Texas’ Blue Bell ice cream or Maryland’s famous crab cakes or about family favorites like noodle pudding or Irish raisin soda bread, ends with a perfectly chosen group of recipes, tantalizing and time-tested. In the tradition of Laurie Colwin’s Home Cooking, Talking with My Mouth Full is a book you will turn to over and over for wonderful food writing and recipes for comfort food, a great nosh, or the ideal covered dish to take to a potluck supper.
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