One in eight women will develop breast cancer, and one in sixty-seven will develop ovarian cancer. These statistics serve as a reminder of the many mothers, grandmothers, sisters, and friends who have endured the words "You have cancer." Colletta Orr knows firsthand the devastating effects of breast and ovarian cancers, having lost a grandmother and great-grandmother to both. Armed with years of research and the desire to understand and fight the cancers that devastated her family, Orr seeks to educate others about ways to prevent and overcome both diseases. Cancer Doesn't Always Win: A Comprehensive Guide to Beating Breast & Ovarian Cancer instructs readers on the causes and symptoms of both breast and ovarian cancers while providing valuable information on: The link between both cancers Risk factors for both cancers Advice for dealing with a diagnosis and the subsequent treatment Tips for living a healthy lifestyle that lowers your cancer risk Stories of survival from women who have lived through breast and ovarian cancers This book will empower you to take control of your health and your life. It is a must-read for anyone affected by breast or ovarian cancer, either as a survivor or a friend of one, and anyone looking for practical and tangible ways to live cancer-free.

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What nine-to-fiver, busy mom or stay-at-home dad isn't looking for the Big Easy? Enter the next title in the best-selling Big Book series, a guaranteed hit for anyone whose duty it is to put a nutritious meal on the table as quickly as possible. With more than 270 recipes at the ready, cooking dinner will be a pleasure, any and every night of the week. Each chapter offers a full range of choices, from soups and salads to hearty entrees and side dishes to stir-fries and grilled favorites. And a selection of simple desserts makes an already sweet deal even sweeter. For easy recipes and big taste, look no further than The Big Book of Easy Suppers.

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Here is a lip-smackin' love song to everyone's favorite cuts of meat with more than 40 easy-to-prepare recipes. This cookbook covers it all: ribs that are fall-off-the-bone tender, juicy chops, steaks (from porterhouse to skirt to filet mignon and more), and wingssweet, spicy, tangy, and everything in between! "Dr. BBQ" walks the reader through the basics of how to light a grill and what tools are most handy when dealing with meat. No grill? No problem! An indoor broiler or grill pan will get great results too. With recipes for rubs, sauces and salsas to season each beautifully charred rib, chop, steak, or wing, this irresistible cookbook will have grillmasters everywhere living in hog heaven.

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In 1931, Irma S. Rombauer, a recent widow, took her life savings and self-published a cookbook that she hoped might support her family. Little did she know that her book would go on to become America's most beloved cooking companion. Thus was born the bestselling Joy of Cooking, and with it, a culinary revolution that continues to this day. In Stand Facing the Stove, Anne Mendelson presents a richly detailed biographical portrait of the two remarkable forces behind Joy - Irma S. Rombauer and her daughter, Marion Rombauer Becker - shedding new light on the classic kitchen mainstay and on the history of American cooking. Mendelson weaves together three fascinating stories: the affectionate though often difficult relationship between Joy's original creator, Irma, and her eventual coauthor, Marion; the bitter dealings between the Rombauers and their publisher, Bobbs-Merrill (at whose hands the Rombauers likely lost millions of dollars); and the enormous cultural impact of the beloved book that Irma and Marion devoted their lives to refining, edition after edition. Featuring an accessible new recipe format and an engaging voice that inspired home cooks, Joy changed the face of American cookbooks. Stand Facing the Stove offers an intimate look at the women behind this culinary bible and provides a marvelous portrait of twentieth-century America as seen through the kitchen window.

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In this in-depth, behind-the-scenes tell-all about the lives of women chefs, journalist Charlotte Druckman walks the reader into the world behind the hot line. But this is a different perspective on the kitchen: one told through the voices of more than 100 of the best and brightest women cooking today. These are female chefs performing culinary and domestic high wire acts: juggling sharp knives, battering heat, bruising male egos, and working endless hours, often while raising small children and living from paycheck to paycheck. How they deal with pressures, the expectations, the successes and failures, makes for absorbing reading.

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'Surviving Leukemia and Hodgkin's Lymphoma' is a text that will give the reader a more than basic insight into the inner workings of both diseases. The author guides the reader through the various symptoms that come with each and the current methods that are used to diagnose the diseases. After that the various methods of treatment, both medical and alternative are expounded upon. It is a great support text for anyone that has any of these diseases or has family members with the disease to have. It can really help them to not only understand what exactly the individual is going through, but also help them to know what they can do to help or when they would need to be the most supportive. Leukemia and Hodgkin's Lymphoma are not diseases that cannot be ignored so it is best to be prepared to deal with it.

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Standard of care in psychiatry requires that practitioners stay current on new agents, interactions, side effects, and dosing guidelines - a daunting task for the modern clinician grappling with today's challenging medical environment. The Manual of Clinical Psychopharmacology has been the psychiatrist's trusted companion for nearly three decades, and this new, eighth edition delivers the cutting-edge information clinicians need in a down-to-earth style, facilitating the integration of biological and psychopharmacological information into practice. The book's primary purpose is to provide the reader-practitioner with a practical, usable clinical guide to the selection and prescription of appropriate drug therapies for individual patients, drawing on the authors' clinical experience as well as on the scientific literature. Students of psychiatry and psychopharmacology also will find the book useful as both text and reference. The eighth edition retains many of its most popular features, while adding others to enhance coverage and promote comprehension: Some sections dealing with less commonly used drugs (e.g, barbiturates) have been shortened or eliminated, making space for the huge number of new agents that have been approved (e.g, vortioxetine) or are likely to receive approval from the U.S. Food and Drug Administration (FDA). This makes the volume easier to use. The book has been thoroughly updated to reflect the release of DSM-5, which introduced dimensional measures of key dimensions (e.g, anxiety and depression) across diagnostic categories to better describe patients' disorders. In the chapter on diagnosis and classification, the authors review these major changes and the implications for prescribing. Features of particular utility for students include the introductory chapter on the general principles of psychopharmacological treatment and the summary medication tables, which serve as quick-reference guides on classes of psychotropics. Although large

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From pork butts to brisket, New Mexico to Tennessee, Ray Lampe, A.K.A. "Dr. BBQ," has traveled the barbecue circuit and back again-and lived to tell his tale of a never-ending barbecue road trip that practically drips with tangy goodness! In "Dr. BBQ's Big-Time Barbecue Road Trip," Lampe gives hungry readers throughout the U.S. the real deal on where to find barbecue to meet every craving, whether traveling the back roads or heading to the joint down the street. Filled with juicy regional recipes, crazy characters, and funny stories, this is one road trip not to be missed! It's time to eat with your hands (don't forget the paper towels!) with such mouth-watering recipes as:-Kansas City Style Brisket and Burnt Ends-Smoked Cornish Hens Cozy Corner Style-Barbecued Mutton ala Owensboro, Kentucky-Beef Ribs in the Style of Powdrell's BBQ-And much more! Written with the robust DR. BBQ flare, "Dr. BBQ's Big-Time Barbecue Road Trip!" is part cookbook, part witty travelogue, and part guidebook adventure-but all barbecue, all the time!

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This anthology - the first general-reader collection of writing by Italian American authors - is part manifesto, part Sunday dinner. A gathering of voices old and new, some speak in the accents of another age, some completely contemporary and assured, and all together for the first time. To stand with all the other popular media images we represent, now, at last, one exists in written form, the literature of Italian American life. Inside, there are excerpts from novels, memoirs, short stories, essays, and poems - by the living and the dead, the famous and the obscure. The excerpts are variously moving, funny, poignant, lusty, biting, reverent, witty, loving, angry, and wise, dealing in the most profound aspects of our lives no matter who we are: home, love, sex, family, food, work, God, death. Characters range from gangsters to grandmas, lovers to fighters, thinkers to doers, sinners to saints, with special appearances by Frank Sinatra and the Virgin Mary.

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Valerie Bertinelli, then: bubbly sitcom star and America's Sweetheart turned tabloid headline and rock star wife. Now: actress, single working mother of teenage rock star, and weight-loss inspiration to millions. We all knew and loved Valerie Bertinelli years ago when she played girl-next-door cutie Barbara Cooper in the hit TV show One Day at a Time, and then starred in numerous TV movies. From wholesome primetime in America's living rooms, Valerie moved to late nights with the hardest-partying band of the decadent eighties when she became, at twenty, wife to rock guitarist Eddie Van Halen. Losing It is Valerie's frank account of her life backstage and in the spotlight. Here are the ups and downs of teen stardom, of her complicated marriage to a brilliant, tormented musical genius, and of her very public struggle with her weight. Surprising, uplifting, and empowering, Losing It takes you behind the scenes of Valerie's acting career and marriage, recalling the comforts, friendships, and problems of her television family, her close relationships with her parents and brothers, the stress and worries of being the wife of a rock star, and the joys of motherhood. Like many women, Valerie often remembers the state of her life by the food she ate and the numbers on her scale. So despite her celebrity, Valerie's voice is so down-to-earth, honest, and appealing that you'll feel as if you're talking with a girlfriend over coffee. Funny and candid, Valerie recounts her attempts to maintain a healthy self-image while dealing with social pressures to look and act a certain way, and to overcome career insecurities and relationship problems, all of which will be familiar to the hundreds of thousands of women who struggle every day with these same issues. From marital turmoil to the joys of a new career, from being named among Penthouse's ten sexiest women in the world to overhearing whispers about her weight gain in the grocery store, this is Valerie's inspiring journey as s

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An old friend of Honey Driver's is unfortunate enough to have their birthday at Hallowe'en, and can't resist making it a fancy dress party. Honey had planned for DCI Doherty, her policeman boyfriend, to go with her; he might have done if he wasn't more than a bit peeved that she smashed up his sports car. Dressed appropriately, Honey attends the party at Moss End Hotel alone. The food is awful, the booze practically non-existent, and the complaints are loud and clear. The owners, Mr and Mrs Crook - amateurs who think themselves better than the professionals - are nowhere to be found and all the doors are locked. Once the revellers manage to open the doors, the Crooks are found, but are in no condition to deal with complaints. They're dead - murdered - and Honey and Doherty team up once more to investigate.

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There's never been a better time to "be prepared." Matthew Stein's comprehensive primer on sustainable living skills-from food and water to shelter and energy to first-aid and crisis-management skills-prepares you to embark on the path toward sustainability. But unlike any other book, Stein not only shows you how to live "green" in seemingly stable times, but to live in the face of potential disasters, lasting days or years, coming in the form of social upheaval, economic meltdown, or environmental catastrophe. When Technology Fails covers the gamut. You'll learn how to start a fire and keep warm if you've been left temporarily homeless, as well as the basics of installing a renewable energy system for your home or business. You'll learn how to find and sterilize water in the face of utility failure, as well as practical information for dealing with water-quality issues even when the public tap water is still flowing. You'll learn alternative techniques for healing equally suited to an era of profit-driven malpractice as to situations of social calamity. Each chapter (a survey of the risks to the status quo; supplies and preparation for short- and long-term emergencies; emergency measures for survival; water; food; shelter; clothing; first aid, low-tech medicine, and healing; energy, heat, and power; metalworking; utensils and storage; low-tech chemistry; and engineering, machines, and materials) offers the same approach, describing skills for self-reliance in good times and bad. Fully revised and expanded-the first edition was written pre-9/11 and pre-Katrina, when few Americans took the risk of social disruption seriously-When Technology Fails ends on a positive, proactive note with a new chapter on "Making the Shift to Sustainability," which offers practical suggestions for changing our world on personal, community and global levels.

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Do you worry that you drink too much? Or perhaps you fear that your dependence on drugs, food, sex, or some other vice is spiralling out of control, and taking your quality of life with it? In Who Says I'm an Addict? David Smallwood looks at the issue of addiction with compassion, clarity, and wisdom that comes not only from his own difficult journey with addiction, but from his considerable experience overseeing treatment programmes in rehabilitation clinics. David looks in detail at all areas of addiction, from denial, hitting rock bottom, and dealing with shame and guilt, to how our family of origin and the traumas we go through in childhood influence us in later life. He then explores the road to long-term recovery, guiding the reader on how to do the emotional work necessary to ensure that they avoid relapse and can finally lay their demons to rest and get on with re-building their life.

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Eat right and make a lifelong difference in the health of both you and your baby! Did you know that small amounts of dark chocolate can be good for you while you're pregnant? Would you be (happily) surprised to learn that you don't have to give up your morning cup of coffee? Or disappointed that you should avoid sushi throughout your pregnancy? In What to Eat Before, During, and After Pregnancy, maternal nutrition expert Judith Brown guides you in making smart food selections to improve your chances of delivering a healthy baby. Based on the latest scientific research, Dr. Brown provides practical nutritional advice on preparing your body for pregnancy; eating right for healthy fetal development; and making the best choices when taking vitamin, mineral, and herbal supplements. Inside you will find: The latest recommendations for following a balanced diet throughout pregnancy and breast-feeding Guidelines for preventing gestational diabetes, preeclampsia, and preterm delivery Nutritional aids for dealing with common problems such as nausea, swelling, and heartburn

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Is your child a "picky" eater or a full-fledged resistant eater? Does he or she eat only 3-20 foods, refusing all others? Eat from only one food group? Gag, tantrum, or become anxious if you introduce new foods? If so, you have a resistant eater. Learn the possible causes, when you need professional help, and how to deal with the behavior at home. Learn why "Don't play with your food!" and "Clean your plate!"-along with many other old saws-are just plain wrong. And who said you have to eat dessert last? Get ready to have some stereotypes shattered!

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This culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along "for a particular purpose"- to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure-and even includes a few of their favorite recipes!

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The #1 New York Times bestselling author of Women Food and God maps a path to meeting one of our greatest challenges-how we deal with money. When Geneen Roth and her husband lost their life savings in the Bernard Madoff debacle, Roth joined the millions of Americans dealing with financial turbulence, uncertainty, and abrupt reversals in their expectations. The resulting shock was the catalyst for her to explore how women's habits and behaviors around money-as with food-can lead to exactly the situations they most want to avoid. Roth identified her own unconscious choices: binge shopping followed by periods of budgetary self-deprivation, "treating" herself in ways that ultimately failed to sustain, and using money as a substitute for love, among others. As she examined the deep sources of these habits, she faced the hard truth about where her "self-protective" financial decisions had led. With irreverent humor and hard-won wisdom, she offers provocative and radical strategies for transforming how we feel and behave about the resources that should, and can, sustain and support our lives.

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First published in 1977, this book-from one of America's most famous and prolific agricultural writers-became an almost instant classic among homestead gardeners and small farmers. Now fully updated and available once more, Small-Scale Grain Raising offers a entirely new generation of readers the best introduction to a wide range of both common and lesser-known specialty grains and related field crops, from corn, wheat, and rye to buckwheat, millet, rice, spelt, flax, and even beans and sunflowers. More and more Americans are seeking out locally grown foods, yet one of the real stumbling blocks to their efforts has been finding local sources for grains, which are grown mainly on large, distant corporate farms. At the same time, commodity prices for grains-and the products made from them-have skyrocketed due to rising energy costs and increased demand. In this book, Gene Logsdon proves that anyone who has access to a large garden or small farm can (and should) think outside the agribusiness box and learn to grow healthy whole grains or beans-the base of our culinary food pyramid-alongside their fruits and vegetables. Starting from the simple but revolutionary concept of the garden "pancake patch," Logsdon opens up our eyes to a whole world of plants that we wrongly assume only the agricultural "big boys" can grow. He succinctly covers all the basics, from planting and dealing with pests, weeds, and diseases to harvesting, processing, storing, and using whole grains. There are even a few recipes sprinkled throughout, along with more than a little wit and wisdom. Never has there been a better time, or a more receptive audience, for this book. Localvores, serious home gardeners, CSA farmers, and whole-foods advocates-in fact, all people who value fresh, high-quality foods-will find a field full of information and ideas in this once and future classic.

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Before dealing with the special varieties of the Egyptians' belief in gods, it is best to try to avoid a misunderstanding of their whole conception of the supernatural. The term god has come to tacitly imply to our minds such a highly specialised group of attributes, that we can hardly throw our ideas back into the more remote conceptions to which we also attach the same name. It is unfortunate that every other word for supernatural intelligences has become debased, so that we cannot well speak of demons, devils, ghosts, or fairies without implying a noxious or a trifling meaning, quite unsuited to the ancient deities that were so beneficent and powerful. If then we use the word god for such conceptions, it must always be with the reservation that the word has now a very different meaning from what it had to ancient minds. To the Egyptian the gods might be mortal; even Ra, the sun-god, is said to have grown old and feeble, Osiris was slain, and Orion, the great hunter of the heavens, killed and ate the gods. The mortality of gods has been dwelt on by Dr. Frazer (Golden Bough), and the many instances of tombs of gods, and of the slaying of the deified man who was worshipped, all show that immortality was not a divine attribute. Nor was there any doubt that they might suffer while alive; one myth tells how Ra, as he walked on earth, was bitten by a magic serpent and suffered torments. The gods were also supposed to share in a life like that of man, not only in Egypt but in most ancient lands. Offerings of food and drink were constantly supplied to them, in Egypt laid upon the altars, in other lands burnt for a sweet savour.

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Many of us struggle with overeating and losing weight. We all know what we should be eating, but somehow we still reach for those unhealthy foods that deep down we know aren't doing us any good. In this new book, chartered psychologist Dr Jane McCartney explains how to identify and address the underlying emotional reasons for overeating so you can turn your health and your life around. In this 28-day plan, you'll discover how to separate food from emotion to break free from comfort eating and develop a healthy relationship with food. For four weeks, you'll follow a straightforward programme that lets you explore the emotional triggers behind overeating. You'll then be given the tools you need to work through these issues and discover a new approach to dealing with challenges and problems. There is also a healthy eating plan to help you stay on track. Revolutionary and empowering, this book will help you to understand yourself, take control of your eating habits and ultimately maintain a healthy weight for life.

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