Other books that might interest you

• 

  Kevin Belton's New Orleans Kitchen

  Kevin Belton

  • 0
  • 1
  • 0

  The star of the cooking show, New Orleans Cooking with Kevin Belton, is at it again. Kevin Belton’s New Orleans Kitchen offers tasty classic dishes like Crawfish Pie, Fried Oyster Po-Boy, and Duck and Andouille Gumbo, as well as foreign favorites with a little New Orleans twist, like Cuban Paella, and Vietnamese Wonton Soup with Shrimp Dumplings.

  Show book

• 

  How to Be Well When You're Not -...

  Ariane Resnick, P!Nk

  • 0
  • 0
  • 0

  With advice and suggestions for everything from emotional coping mechanisms (such as how to deal with the loss of socializing) to recipes with specific uses (like a pain-reducing turmeric ginger tea to sip throughout the day) and mental exercises, this audiobook will help get listeners in touch with their bodies in new and valuable ways.As author Ariane Resnick knows, illness can be isolating. Here, she shares her experience and the ways in which she used food and emotional practices to heal herself. This audiobook is all about guiding listeners to a state where they can facilitate, rather than hinder, the recovery capabilities of their bodies. It’s all about the “wellness mindset”.Foreword by P!NK.

  Show book

• 

  Sud de France

  Caroline Conran

  • 0
  • 1
  • 0

  Languedoc-Roussillion (not forgetting the Midi-Pyrénées and Aquitaine) are the regions of France most settled by English expatriates. Caroline Conran has spent much time there since the early 1970s and her collection of recipes reflects years of travel, conversation, cooking, eating and drinking. Hhere she concentrates upon this single region of Languedoc which curls up from the Spanish border, along the Mediterranean coast as far as the Rhône valley. This is not polite France, this is 'in your face' France; it's history buried amidst the Crusades and Cathars, its towns and cities - Nimes, Toulouse, Carcassonne, Narbonne, Perpignan, Montpellier, Beziers - making up a fiercely independent region. Its people are passionate about rugby, about hunting and foraging, with a cuisine of their own, more Southern, simpler, more earthy, and less influenced by the Michelin style of cooking than the rest of France. There is information on the particular specialities of the pays, such as chestnuts, sweet onions, Bouzigues mussels and oysters (shellfish reared in the Bassin de Thau), salt cod, poufres (baby octopus), charcuterie, salades sauvages (salads of wild plants), the rose coloured garlic of Lautrec, wild asparagus and local mushrooms. There will be descriptions of places where oysters, truffles, chestnuts or calçots - a giant spring onion, eaten roasted on a fire of vine-prunings - are the obsession of everyone in the community. Caroline Conran is a writer with a quiver of successful books in her armoury.

  Show book

• 

  French from the Market

  Hillary Davis

  • 0
  • 0
  • 0

  Hillary Davis shows us in French from the Market that French food isn’t always haute cuisine. Traditional, daily French cooking is provincial and farm-driven. It is also an art, that uses the freshest and finest ingredients available from gardens, markets, and local vendors to put nourishing meals on the table. And, as Davis point out, French home cooking is not hard. The 100 plus recipes for starters, soups, salads, fish, poultry, meats, vegetables, and desserts in this cookbook, along with detailed instructions and tips, prove her right.

  Show book

• 

  Earth Eats - Real Food Green Living

  Daniel Orr, Annie Corrigan

  • 0
  • 0
  • 0

  “An eye-popping, mouth-watering celebration of local food and the people who produce it . . . I gobbled it down like a bowl of Curried Kale Chips.”—Christine Barbour, author of Indiana Cooks!   Focusing on local products, sustainability, and popular farm-to-fork dining trends, Earth Eats: Real Food Green Living compiles the best recipes, tips, and tricks to plant, harvest, and prepare local food. Along with renowned chef Daniel Orr, Earth Eats radio host Annie Corrigan presents tips, grouped by season, on keeping your farm or garden in top form, finding the best in-season produce at your local farmers market, and stocking your kitchen effectively. The book showcases what locally produced food will be available in each season and is amply stuffed with more than 200 delicious, original, and tested recipes, reflecting the dishes that can be made with these local foods. In addition to tips and recipes, Corrigan and Orr profile individuals who are on the front lines of the changing food ecosystem, detailing the challenges they and the local food movement face.   With more than 140 color photos, Earth Eats showcases local food at its finest and features everything the local grower and food enthusiast needs to know all year round, including how to cook up a healthy compost heap, nurture a failing bee colony, create an all-natural deer repellant, and ferment delicious vegetables. “Lively interviews and vibrant photographs flesh out this tribute to a great radio show and our vibrant local food culture.”—Limestone Post Magazine “Together, Annie Corrigan and Daniel Orr form an awesome powerhouse of sustainable living knowledge and local food resources and recipes.”—Little Indiana “A good first go-green reference.”—Booklist

  Show book

• 

  The Cheesemonger's Kitchen -...

  Chester Hastings

  • 0
  • 0
  • 0

  Ninety recipes that make cheese the star of your meal, from cheese boards and appetizers to soups, salads, entrées, desserts, and more. 
   
  Today’s specialty cheese market is booming, and many once obscure cheese varieties are now widely available. The Cheesemonger’s Kitchen collects ninety delightful recipes that move cheese into a meal’s starring role. Culled from chef and cheesemonger Chester Hastings’s twenty-five years of experience, these recipes take full advantage of the varied flavors of cheese in ways both traditional and innovative. A cheese book that focuses on recipes rather than acting as a buyers guide or primer, this substantive and personal exploration accompanied by fifty color photographs plus wine pairing tips from acclaimed sommelier Brian Kalliel is a comprehensive guide to the vast world of specialty cheeses.

  Show book