From now on, we will present a selection of cookbooks every month so that you always have something to keep your skills up to date. We hope you will find our suggestion useful for yourself and your friends (for the right people, those books make excellent gifts as well...)

Lucas Hollweg, a former features journalist, has followed his true passion and is now focussing on the topic closest to his heart: FOOD. As with everything in life, the things you do best are the ones that you like the most. Therefore, it is hardly surprising, that the authors first cookbook. GOOD THINGS TO EAT, quickly found his friends all over the worlds kitchens. Hollwegs approach to cooking can be described with very few words: Easy, no nonsense-type food for the whole family. Home cooks can find new inspirational recipes in many different categories: From the traditional Italian Risotto to Veal chops with Roquefort and a go-with-anything cake – the interested reader is sure to make any guest or family member happy. The recipes are easy to follow for everyone. With the help of this book, there is no need for you to be a chef – but don't be surprised if you get more than the usual number of compliments when you cook the next time.

The Best of America's Test Kitchen 2011 offers an outstanding compilation of unique dishes and great recipes - all of which have been tested and refined for virtually foolproof production in the home kitchen. Black and white photos accompany step-by-step preparation instructions perfect for general cooks. The content of THE BEST OF AMERICAS TEST KITCHEN 2011 offers you recipes from many different categories: From STARTERS & SALADS, where you can find international dishes like Bruschetta with Black Olive Pesto, Ricotta and Basil, to tasty main dishes and desserts. The “easy-to-follow” recipes will turn the process of cooking into fun quicker than you can slice up an onion to cry over it.

Weight Watchers, one of the most trusted names in healthy nutrition and weight control, has come out with the best ever comprehensive cookbook for healthy cooking that is both easy and manageable (even for highly busy professionals). The NEW COMPLETE COOKBOOK is packed with 500 recipes for every occasion, this book is delicious proof that healthy eating means you don't have to give up your favourite foods.

This newest edition has everything you'll need to cook-and eat-in a healthier way: included is a new chapter with slow cooker recipes, hundreds of tips, helpful how-to photography, sidebars filled with must-have advice, and plenty of fresh ideas for breakfast, lunch, dinner, and beyond.

 In this edition, all recipes have been tagged for skill levels – which makes it even easier to enjoy your cooking sessions without having to fear disappointment (which automatically leads to high-calory comfort-food – at least in my case). Included are over 60 full-colour photos, more than 500 different recipes (from basics to soups, stews, vegetarian meals etc.) and  a variety of whole-grain recipes for even healthier indulgements.

For starters:

2 1/2 lbs chicken parts

BBQ Sauce:

• 1/4 cup vegetable oil
• 1/4 cup frozen orange juice concentrate
• 1/2 cup white wine vinegar
• 1/4 cup tomato paste
• 1 orange zest, removed with grater, orange
• slices reserved for salad

Salad:

• 1 large, ripe tomato
• 1 orange, sectioned (without rind, see above)
• 2 scallions, chopped
• 1 tablespoon vegetable oil
• 1 tablespoon white wine vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from centre heat, skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes. Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again.

Serve chicken with salad on the side.

1 pound lean ground beef
1 tablespoon chili powder
1 head iceberg lettuce, chopped or shredded
1 bunch romaine lettuce, chopped
3 large tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 bunch green onions, chopped
1 (4 oz.) can jalapeno peppers or 3 to 4 fresh ones,
finely chopped
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1 (12 oz.) bag shredded Cheddar cheese, divided
2 (14.5 oz.) bags corn tortilla chips, crushed
2 cups Miracle Whip
1 cup ketchup
1 (1.25 ounce) package taco seasoning mix

Brown the beef, drain, season with chili powder and set aside to cool. Prepare the dressing by whisking the Miracle Whip, ketchup and taco seasoning mix together in a small bowl.
In a large bowl, combine iceberg lettuce, romaine lettuce, tomatoes, green pepper, red pepper, green onions, jalapeno peppers, kidney beans, garbanzo beans, half of the cheese, half of the crushed chips, dressing and cooled ground beef. Mix well, cover and refrigerate. Just before serving, top the salad with the other half of the cheese and crushed chips. Serve with whole chips on the side.

Start your diet with a FOOD DIARY, record everything you eat, what you were doing at the time, and how you felt. That tells you a lot about yourself, your temptation, the emotional states that encourage you to snack and may help you cut back the amounts you eat once you see how much you eat.

Instead of eating the forbidden piece of candy, brush your teeth. If you're about to cheat, allow yourself a treat, then eat only half a bite and throw the other half away.

Drink six to eight glasses of water a day. Water itself helps cut down on water retention because it acts as a diuretic. Taken before meals, it dulls the appetite by giving you that "full feeling." Diet with a buddy. Support groups are important, and caring people can help one another succeed. Start your own, even with just one other person.

If the pie on the counter is just too great a temptation and you don't want to throw it away, freeze it. If you're a late-night eater, have a carbohydrate, such as a slice of bread or a cracker, before bedtime to cut down on cravings. Keep an orange slice or a glass of water by your bed to quiet the hunger pangs that wake you up.

If you use food as a reward, establish a new reward system. Buy yourself a non-edible reward. Write down everything you eat - everything - including what you taste when you cook. If you monitor what you eat, you can't go off your diet.

Weigh yourself once a week at the same time. Your weight fluctuates constantly and you can weigh more at night than you did in the morning, a downer if you stuck to your diet all day. Make dining an event. East from your own special plate, on your own special placemat, and borrow the Japanese art of food arranging to make your meal, no matter how meager, look lovely. This is a trick that helps chronic over-eaters and bingers pay attention to their food instead of consuming it unconsciously.

Don't shop when you're hungry. You'll only buy more fattening food. Avoid finger foods that are easy to eat in large amounts. Avoid consuming large quantities of fattening liquids, which are so easy to overdo. And this includes alcoholic beverages.

Lose weight for yourself, not to please your husband, your parents or your friends. Make the kitchen off-limits at any time other than mealtime. Always eat at the table, never in front of the TV set or with the radio on. Concentrate on eating every mouthful slowly and savoring each morsel. Chew everything from 10 to 20 times and count! Never skip meals. carbohydrate, such as a slice of bread of a cracker, before bedtime to cut down on cravings.