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  Eight Flavors - The Untold Story...

  Sarah Lohman

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  “Very cool…a breezy American culinary history that you didn’t know you wanted” (Bon Appetit) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat.The United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In “a unique and surprising view of American history…richly researched, intriguing, and elegantly written” (The Atlantic), Lohman sets out to explore how these influential ingredients made their way to the American table.She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why.“A fresh, original perspective to American culinary history” (The Christian Science Monitor), Eight Flavors takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations, and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—which “may make you hungry” (Bustle).

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  Just Peachy

  Belinda Smith-Sullivan

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  The Southern chef and author of Let’s Brunch explores the many ways to eat a peach with nearly 70 recipes for breads, desserts, entrees, and more.   Chef Belinda Smith-Sullivan, granddaughter of Mississippi sharecroppers, is the go-to expert on everything peaches. In Just Peachy, she shares recipes for breads, breakfasts, appetizers, soups and salads, entrees, desserts, pies, sauces, preserves, condiments, and even drinks—all featuring delicious and juicy peaches.   But Just Peachy isn’t just recipes. Belinda offers essential information about the many peach varieties, as well as their history, orchards, farmers, and festivals. Peach lovers will enjoy this beautifully photographed cookbook as they take a sip of Sparkling Peach-Blueberry Lemonade or Peach Margherita, dip a spoon into a chilled Peach and Tomato Gazpacho, or bite into a Peach-Stuffed Pork Chop.

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  Canal House Cooking Volume N° 2...

  Christopher Hirsheimer, Melissa...

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  Autumn recipes from Sourdough-Sage Stuffing to Grand Marnier Soufflé: “Well suited to the home cook who revels in the simple pleasures of the table” (Saveur). CANAL HOUSE COOKING, VOLUME N° 2, FALL & HOLIDAY is filled with recipes that will make you want to run into the kitchen and start cooking. It is a collection of our favorite fall and holiday recipes. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare, and completely doable for the novice and experienced cook alike. Foods of the holidays are classics, tied to tradition and memory. We cook our grandmothers’, aunts’, and mothers’ recipes to bring them to life and invite the people we miss to the table again. For us, it wouldn’t be a holiday without Neenie’s Sourdough-Sage Stuffing, or Jim’s Roast Capon, or Peggy’s Grand Marnier Soufflé. But no matter what your menu, the most important thing is to join together for a meal and share the intimacy of the table.     Canal House Cooking, Volume N° 2, Fall & Holiday is the second book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking! 72 delicious triple-tested recipes

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  Ketosis - Step Up Your Ketogenic...

  Samantha Welch

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  Step Up Your Ketogenic Dieting Game and Dominate Your Hormones Like No Other 
    
  Secret knowledge concerning burning fat and boosting health and wellness. 
    
  You possibly already understand what the ketogenic diet is, but how much do you actually know of it? That's where this book comes in. With all this kind of information, you'll be better equipped to conclude if it's for you, or to continue with it in the best form. You are going to notice a big improvement in your life when you learn even more about these sorts of aspects of the diet: 
    
  - The very best weight loss techniques no person has ever told you. 
    
  - How decreasing carbohydrates and boosting wholesome fat sources can work miracles in your daily life. 
    
  - What to think of certain foods and their healthy worth. 
    
  - Common responses of the body to ketosis (the good and the bad). 
    
  - Reasons why utilizing fat for fuel can be so helpful. 
    
  - Plus there are a lot of others, naturally. 
    
  Reading or listening closely to essential knowledge like this can change your life in a positive way. I am certain you understand the importance of your physical health, and that it can easily change your mental condition, your concentration, and your looks. All of these factors really matter. 
    
  You may click on the buy button now!

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  The Restaurant Diet - How to Eat...

  Fred Bollaci

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  “I know of no other book that offers its readers the opportunity to learn how to remain healthy without giving up the pleasure that dining out brings.” —Monty Preiser, veteran food & wine writer   This is the ultimate guide for people who want to dine out guilt-free! In The Restaurant Diet, author Fred Bollaci, who lost 150 pounds from 330:   • Teaches readers how to read a menu • Explains how to ask important questions of the restaurant staff • Gives guidance on how to have food customized to your dietary needs • Provides insights into converting this into healthy eating at home   As Fred teaches readers how to eat out and lose weight, he reveals the real secret: It’s not about preparing “clean” food at home, or going “whole” and excluding wheat, sugar, and dairy. Nor is it about counting calories or grams. It’s about WHY one overeats in the first place. After trying every fad diet, Fred devised a four-phase eating and exercise plan with the help of his doctor, a nutritionist, a trainer, and a psychologist.   Featuring recipes from America’s most noted restaurant chefs, as well as original recipes from Fred’s own kitchen, The Restaurant Diet is for the nineteen million Americans who love to eat out on a regular basis—and the 38 percent who are overweight.   “The Restaurant Diet, with its smart, educated choices, will revolutionize the world of dieting. As a chef and restaurant owner, I am excited to be part of this game-changing book and way of life—where fine-dining restaurants are a conscious dieter’s friend.” Gabriel Kreuther, Michelin star chef and James Beard Award winner

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  Savannah Classic Seafood -...

  Janice Shay

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  “This mouthwatering collection is stuffed with satisfying Southern dishes that will keep any seafood lover coming back.” —Publishers Weekly (starred review)   From the sky, Savannah and the surrounding Low Country resemble an intricate silvery spiderweb of creeks, rivers, marshes, and streams that feed into the Atlantic Ocean. Twice daily, seven-foot tides sweep the intracoastal waterways, nourishing abundant oyster beds. It is a rich marine environment that yields a variety of fresh seafood, and Savannahians have been delighting in their coastal cuisine since the area was first settled in 1733.   In this delightful roundup of the city’s classic seafood dishes, gathered from restaurants throughout Savannah, author Janice Shay has divided the featured recipes into the “major food groups”—crab, oysters, fish, and shrimp, with a nod to a few popular “carpetbagger” scallop recipes. From a hearty serving of Tubby’s Boiled Shrimp to the complex flavors of Mrs. Wilkes’ Seafood Casserole, Shay presents recipes the city’s chefs have refined to perfection. They will delight any cook with their simplicity and freshness. Those unfamiliar with Savannah food will be surprised at the soups, stews, and chowders that define their culinary traditions as well as the constant competition among restaurants as to who serves the best crab cake. Dive in and enjoy food that the whole family will love!  “This book’s a good catch, y’all. My fear is that, after this book hits the shelves, everyone will be buying so much seafood, there won’t be enough left for me.” —Martha Giddens Nesbit, coauthor of Paula Deen Celebrates!  “A mouthwatering adventure into the best restaurants the city has to offer.” —Library Journal

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