A new edition of the revolutionary bestseller, with four million copies in print. Allen Carr’s innovative Easyway method—which he discovered after his own 100-cigarette-a-day habit nearly drove him to despair—has helped millions kick smoking without feeling anxious and deprived. That’s because he helps smokers discover the psychological reasons behind their dependency, explains in detail how to handle the withdrawal symptoms, shows them how to avoid situations when temptation might become too strong, and enables them to stay smoke-free. Carr discusses such issues as nicotine addiction; the social “brainwashing” that encourages smoking; the false belief that a cigarette relieves stress; the role boredom plays in sabotaging efforts to stop; and the main reasons for failure. With this proven program, smokers will be throwing away their packs for good.
Now women can kick the cigarette habit, too, using a version of Allen Carr’s revolutionary Easyway (TM) Method created expressly for them. Carr’s The Easy Way to Stop Smoking sold nine million copies worldwide; his method succeeds because it helps smokers eliminate the psychological craving for a cigarette even before they throw away that last pack. Filled with inspiring stories and quotes from real women who have battled nicotine addiction, this follow-up addresses the unique difficulties females face when they decide to quit. Carr and Francesca Cesati focus on those issues of special concern to women, such as weight gain, increased stress, and smoking during pregnancy—making this the perfect gift for any woman who lights up…and wants to stop.
Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections on smokehouse design include over 200 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner.
This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines. Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and a variety of hams. Learn tasty pickling methods for tripe, fish, beef, pork, and oysters. An excellent resource for anyone who loves meat but hates the steroids and chemicals in commercially available products.
Allen Carr's hundred-cigarettes-a-day addiction drove him to despair until he discovered how to shake off the dependency. His company now owns a series of clinics, and his other books include THE ONLY WAY TO STOP SMOKING. This third revised edition includes comments and additional tips from Carr, together with a directory of his clinics.
Nobody blows smoke like Nick Naylor. He’s a spokesman for the Academy of Tobacco Studies–in other words, a flack for cigarette companies, paid to promote their product on talk and news shows. The problem? He’s so good at his job, so effortlessly unethical, that he’s become a target for both anti-tobacco terrorists and for the FBI. In a country where half the people want to outlaw pleasure and the other want to sell you a disease, what will become of the original Puff Daddy?
Everything you need to know about home smoking. In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials—and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles. Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food is an invaluable resource for the home smoker.
Critically acclaimed by reviewers across the country, Aoibheann Sweeney’s beautifully written debut novel is a story of the profound human need for intimacy. For Miranda, the adolescence spent in her fog-shrouded Maine home has been stark and isolated— alone with her troubled father, a man consumed with his work translating Ovid’s Metamorphoses, her mother mysteriously gone from their lives. Now, having graduated from high school, Miranda’s father arranges for her to stay with old friends in Manhattan, and she embarks on a journey that will open up her father’s past—and her own world—in ways she cannot begin to imagine.
Everyday, an estimated one thousand Americans die from the effects of smoking. There are 45 to 50 million nicotine addicts in the United States, and most would like to quit. If you are one of them, this book is your guide.
