Other books that might interest you

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  The 100 - Count ONLY Sugar...

  Jorge Cruise

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  Be a part of the diet revolution and change your relationship with calories forever 
  America's favorite diet and fitness expert, Jorge Cruise, will change the way you think about calories. For years, conventional wisdom has continued to state the wrong and outdated research that says simply counting calories is the key to weight loss, and if you cannot follow that plan, you must lack willpower. Now Jorge Cruise's passion for dietary science has revealed the true cause of the obesity epidemic-counting the wrong calories! 
  The 100 will free you from counting calories and points and constantly trying to eat less with the conclusive truth: all calories are not created equal. Jorge has been working to uncover the latest advances in dietary science for more than a decade, and now the newest science confirms that Sugar Calories are the only calories you'll need to keep track of on this simple, fast, and guilt-free weight-loss plan. Enjoy unlimited amounts of delicious and healthy no-count calories and still eat the foods you love. Learn the right foods to eat without ever feeling hungry or deprived on a plan that is so easy to incorporate and maintain that you can finally put an end to the vicious cycle of dieting. 
  In addition to the 4-week plan, you get shopping lists and recommended food guides that can help you drop up to 18 pounds of stubborn belly fat. The 100 is the only plan you'll ever need. Stop counting the wrong calories and start losing weight and changing your life today with the help of Jorge Cruise and the no-count calorie revolution!

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  Smokelore - A Short History of...

  Jim Auchmutey

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  Barbecue: It's America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the automobile, the expansion of suburbia, the rejiggering of gender roles. It encompasses every region and demographic group. It is entwined with our politics and tangled up with our race relations. 
   
  Jim Auchmutey follows the delicious and contentious history of barbecue in America from the ox roast that celebrated the groundbreaking for the US Capitol building to the first barbecue launched into space almost 200 years later. The narrative covers the golden age of political barbecues, the evolution of the barbecue restaurant, the development of backyard cooking, and the recent rediscovery of traditional barbecue craft. Along the way, Auchmutey considers the mystique of barbecue sauces, the spectacle of barbecue contests, the global influences on American barbecue, the roles of race and gender in barbecue culture, and the many ways barbecue has been portrayed in our art and literature. It's a spicy story that involves noted Americans from George Washington and Abraham Lincoln to Louis Armstrong, Elvis Presley, Martin Luther King Jr., and Barack Obama.

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  The Soup Cookbook For Beginners...

  Dax Elmhurst

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  The Soup Cookbook for Beginners: 80 Days of Savory and Seasoned Recipes to Reinvent the Joy of Soup with Simple Ingredient and Step-by-Step Instruction  
  Dax Elmhurst 
  SUPER SOUP SECRETS REVEALED: MASTER SOUP-MAKING WITH OUR EXPERT GUIDE TO WOW YOUR FAMILY AND GUESTS 
  Feeling overwhelmed by complicated soup recipes? 
  Unsure how to effectively use seasonal ingredients? 
  If your answer is “YES”, you're on the right page! 
  Soups are a concentration of nutrients and taste! But they're not just for winter, as many think; they're a fantastic dish for the whole year! 
  You can take advantage of all the seasons to prepare fresh soups right from your home with 100% natural ingredients. 
  To help you unleash your imagination and make everyone fall in love with your soups, I've created 'The Soup Cookbook for Beginners.' 
  This guide simplifies the art of soup-making, helping you use seasonal ingredients to their fullest potential. Say goodbye to confusion over complex recipes or uncertainty about what to do with available produce. 
  In this book, you'll discover:80 Days of Exquisite and Quick Soup Recipes for Everyday Cooking, catering to all tastes and preferences;A seasonal approach to highlight the best produce each season offers, maximizing freshness and taste;5 Time-saving tips and tricks to streamline your cooking process;Step-by-step guidance that makes soup-making accessible for beginners with 100% healthy and natural soups;3 Expert tips on pairing ingredients for the most flavorful soups, enhancing the dining experience;Exclusive insights into making soups that cater to various dietary needs and sophisticated palates;AND MUCH MORE!

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  The Plant-Powered Diet - The...

  Sharon Palmer

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  Harness the power of whole-plant foods to lead a long and vibrant life—whether you’re vegan, vegetarian or omnivorous.Eat more whole plants. This simple recommendation is at the heart of a building consensus: The healthiest diet is a plant-based diet. Plants have spent millions of years evolving their defenses against disease. Now, studies indicate that by eating whole, minimally processed plant foods, humans too can gain protection—against everyday illness, diabetes, obesity, depression, mental decline, heart disease, and even cancer.In The Plant-Powered Diet, registered dietitian Sharon Palmer marshals the most up-to-date findings in nutrition to explain both why you should fill more of your plate with whole-plant foods and how to do so, whether you’re a longtime vegan or a committed omnivore. Here is:• Essential information on the healthiest plant foods—whole grains, vegetables, fruits, nuts, legumes, and even herbs, spices, chocolate, coffee, tea, and wine• Advice for navigating the supermarket, kitchen, restaurant menus, on-the-go meals, exercise, and more• A 14-day meal plan, plus daily action alerts to get you started• And 75 original plant-based recipes for every meal—all with complete nutritional data.The Plant-Powered Diet is not a diet you’ll go “on” today and “off” tomorrow. It is a simple, satisfying, and thoroughly delicious way of eating that can not only last your lifetime—but lengthen it.

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  Double Delicious! - Good Simple...

  Jessica Seinfeld

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  The follow-up to the #1 New York Times bestseller Deceptively Delicious goes beyond purees and kids' foods to make family mealtime more delicious, more wholesome, and simpler than ever. In her bestselling book Deceptively Delicious, Jessica Seinfeld inspired millions of parents to improve their kids' eating habits by giving everyday classics a nutritional boost with hidden vegetable purees. Now in Double Delicious!, she's turned her attention to the whole family. Here are more of her easy, imaginative recipes that use the power of purees to make everything healthier, from a hearty Turkey Meatloaf to an irresistible Tiramisu. Again, she's raised the bar nutritionally and eliminated unnecessary sugar and fat, boosted fiber and nutrients, and cut way back on sodium to bring us more healthful food with fantastic flavor. (She's even developed a Chocolate Peanut Butter Pie that nutritionist Joy Bauer loves!)

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  A Century of British Cooking

  Marguerite Patten

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  Britain’s beloved first minister of food offers a decade-by-decade survey of the rich culinary traditions of her home country.   Marguerite Patten OBE has written over 160 cookery books, sales of which amount to over 16 million worldwide. Her long and distinguished career, which began before the war, has included regular appearances on radio and television, live and televised cookery demonstrations, lectures as well as extensive journalism and authorship of books and cookery cards. Marguerite is one of Britain’s best known and loved cookery writers and has often been described as England’s Cookery Queen. Ainsley Harriott dubbed her “the cookery icon of our times.” Her Century of British Cooking pulls together her life’s work, with over 200 recipes, and is truly an important work of culinary history. Each chapter covers one decade of the twentieth century, giving both history and recipes. The entire book is illustrated throughout in color and black-and-white.   “This book is a marvelous survey of how much and how fast a food culture can change. I do encourage you to pick up a copy for the details from 1950 on. It’s a fascinating story, and it just may make you appreciate living in the here and now.” —Cooking by the Book  

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