Other books that might interest you

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  Fifty Shades of Kale - 50 Fresh...

  Drew Ramsey, Jennifer Iserloh

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  Kale gets sexy in Fifty Shades of Kale by Drew Ramsey, M.D., and Jennifer Iserloh, with 50 recipes that are mouth-wateringly delicious and do a body good. Release yourself from the bondage of guilt and start cooking meals with the ingredients you love: meat, cheese, and yes—even butter. Nutrient-rich kale provides essential vitamins and minerals to keep you healthy, happy, and lean—so you can indulge in your most delicious desires. Whether you’re a cooking novice or a real kale submissive, you will undoubtedly succumb to Kale’s charms.From Mushroom and Kale Risotto to Kale Kiwi Gazpacho, Fifty Shade of Kale offers simple ways to have your kale and eat it, too, as well as nutritional information, cooking tips, and a tutorial on kale in all her glorious shades. Indulge your culinary passions with Fifty Shades of Kale: 50 Fresh and Satisfying Recipes That Are Bound to Please.

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  Made in Sicily

  Giorgio Locatelli

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  The legendary chef and acclaimed author of Made in Italy shares recipes and stories that capture the varied and vibrant flavors of Sicily. 
   
  Michelin star chef Giorgio Locatelli set a new standard for Italian cookbooks with his instant classic, Made in Italy. Now, he focuses the same level of passion and expertise on one of Italy’s most romantic, dramatic regions. This gorgeously illustrated volume combines recipes with stories and history, bringing to life the island’s amber wheat fields, lush citrus and olive groves, and rolling vineyards.  
   
  Mapping a culinary landscape marked by the influences of Arab, Spanish, and Greek colonists, the recipes in Made in Sicily showcase its diverse culinary heritage and embody the Sicilian ethos of valuing quality ingredients over pretentiousness or fuss in which “what grows together goes together.”

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  Carla Hall's Soul Food -...

  Carla Hall, Genevieve Ko

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  Beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef), Carla Hall takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine. 
  In Carla Hall’s Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine and traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken. 
  From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes—the mouthwatering soul food everyone will want a taste of. 
  Recipes include:Cracked Shrimp with Comeback SauceGhanaian Peanut Beef Stew with Onions and CeleryCaribbean Smothered Chicken with Coconut, Lime, and ChilesRoasted Cauliflower with Raisins and Lemon-Pepper MilletField Peas with Country HamChunky Tomato Soup with Roasted Okra RoundsSweet Potato Pudding with ClementinesPoured Caramel Cake 
  With Carla Hall’s Soul Food, you can indulge in rich celebration foods, such as deviled eggs, buttermilk biscuits, Carla’s famous take on Nashville hot fried chicken, and a decadent coconut cream layer cake. 
  Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall’s Soul Food is a wonderful blend of the modern and the traditional—honoring soul food’s heritage and personalizing it with Carla’s signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.

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  More-with-Less Cookbook -...

  Doris Longacre

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  This is a new edition of Herald Press's all-time best-selling cookbook, helping thousands of families establish a climate of joy and concern for others at mealtime.The late author's introductory chapters have been edited and revised for today's cooks. Statistics and nutritional information have been updated to reflect current American and Canadian eating habits, health issues, and diet guidelines. The new U.S. food chart "My Plate" was slipped in at the last minute and placed alongside Canada's Food Guide.But the message has changed little from the one that Doris Janzen Longacre promoted in 1976, when the first edition of this cookbook was released. In many ways she was ahead of her time in advocating for people to eat more whole grains and more vegetables and fruits, with less meat, saturated fat, and sugars.This book is part of the World Community Cookbook series that is published in cooperation with Mennonite Central Committee, a worldwide ministry of relief, development, and peace."Mennonites are widely recognized as good cooks. But Mennonites are also a people who care about the world’s hungry."—Doris Janzen Longacre

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  ForkFight! - Whisks Risks and...

  Mark Stuertz, Mark H. Brezinski

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  The most compelling, insightful, and white-knuckled journey behind the restaurant curtain since Anthony Bourdain’s Kitchen Confidential.Mark H. Brezinski is a forty-five-year veteran of the dynamic restaurant industry. A graduate of the famed School of Hotel Administration at Cornell University, Mark went on to create or co-create multiple nationally acclaimed restaurant companies. His experiences span the globe in search of culinary discoveries and inspirations with industry icons like the late Norman Brinker, Paul Fleming, Phil Romano, and chefs Michael Mina and Mark Miller. Mark’s restaurants have featured an international buffet of foods that include Indian, Italian, French, and Vietnamese. His travels have taken him from Tokyo to Tuscany, from San Francisco to Shanghai, from Mumbai to Maui. This book takes you to all of these places and more, while telling behind-the-scenes stories—sometimes funny, often heartbreaking, and never without lessons learned. The journey is a remarkable tag-along to the highs and lows of being an entrepreneur and the self-discovery that comes with each stop. Mark resides in Dallas and, never one to leave a stone unturned, is currently founder of his latest concept, Bizzy, which features his vision of better fast food.

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  Once-a-Month Cooking Family...

  Mimi Wilson, Mary Beth Lagerborg

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  Mimi Wilson and Mary Beth Lagerborg are back with a brand new book that features their Once-A-Month Cooking ™ technique guaranteed to save time and money.  Filled with all-new cycles - two one-month cycles, two two-week cycles, and three specialty cycles: gourmet, summer, and gluten-free – their trademark method remains the same: You shop for an entire cycle all at once, buying in bulk and saving money. You do all the food prep for the cycle the next day, freezing and refrigerating what needs to be kept cold, stocking the pantry when appropriate. Then, as the family assembles for mealtime, you do some quick finishing and it's ready - fast and delicious!  Once-a-Month Cooking™ Family Favorites has something for every kind of eater and includes such soon-to-be favorites as:-Adobe Chicken-Baked Mediterranean Cod-Chicken Wild Rice Soup-County-Style Ribs-Texas-Style LasagnaWith the perfect plan in hand and bulk shopping at economically-friendly prices, the Once-A-Month Cooking ™ technique is a surefire way to get a delicious dinner on the table fast so that you can spend more time with your family!

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