Other books that might interest you

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  Volumetrics - Feel Full on Fewer...

  Barbara Rolls, Robert A. Barnett

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  Ranked as one of the best diet plans by US News & World Report: A plan to lose weight that puts the focus on feeling sated and satisfied with fewer calories; author Barbara Rolls has earned the author the Obesity Society Presidential Medal of Distinction for her work in research and outreach. ?Dieters everywhere have the same complaint: they're hungry all the time. Now this revolutionary book, based on sound scientific principles, can help you lose weight safely, effectively, and permanently without those gnawing pangs of hunger.The Volumetrics Weight-Control Plan introduces the concept of "energy density" -- concentration of calories in each portion of food. Here you'll learn how to avoid high energy -- dense foods, and how such different nutritional factors as fat, fiber, protein, and water affect energy density and satiety. You'll discover which foods, eaten under which circumstances, allow you to consume fewer calories and still be satisfied. And you'll get to know the hidden calorie traps, seemingly innocuous foods that can sneak unwanted calories into your body. Finally, the authors offer 60 sensible, tasty and easy recipes, plus an integrated program of exercise and behavior management that can be sustained over a lifetime.

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  The Clay-Pot Cookbook

  George G. M. James

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  Discover this simple, ancient, one-pot cooking technique—and over 100 tempting, “tested recipes for main dishes, vegetables, soups, breads and desserts” (The New York Times).   For over forty years, The Clay-Pot Cookbook has inspired easy and economical ethnic cooking in the kitchens of amateur and seasoned chefs alike. Demonstrating how versatile one-pot cooking can be, Grover and Georgia Sales revive and modernize clay-pot cooking techniques of the ancient Etruscans. The Clay-Pot Cookbook instructs on the proper use of this device and provides over 100 mouthwatering recipes and delicious desserts. Find out how you can steam vegetables, bake bread, simmer soup, roast meat, and even improvise your own dishes with unexpectedly delightful results in a terra-cotta pot!   In addition to being highly economical, the clay pot yields irresistible results. Amateur cooks need not be afraid of this self-basting crockery—after you pre-soak the pot, the oven does the rest of the work. The self-basting nature of the clay pot makes it possible to make a perfect meal every time. Clay-pot cooking offers something for virtually everyone, including: Gourmet cooksHealth-conscious cooksLow-budget cooksVegetarian cooksAmateur cooksExperimental cooks  With The Clay-Pot Cookbook (and a clay pot) you can discover an ancient technique—and enter a new and exciting culinary world.

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  First Catch Your Gingerbread

  Sam Bilton

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  <p?Gingerbread is a lovely, squidgy treat which has played a part in almost everyone's childhood. But do you know what gingerbread was made of when it first arrived on our plates; was it flavoured with honey? When did treacle,  dark, sticky, and on its own, fairly strong tasting, which adds moisture, depth of flavour and character to baking, first become available? Then there's the question of when gingerbread migrated from the home kitchen to commercial products. And why did the gingerbread man leap from the tin, and run so fast with a fox snapping at his heels?
  With 100 colour photographs by the author and from historical sources, and 150 recipes for traditional gingerbreads, biscuits, cakes and savoury dishes, this is a unique book.

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  It's Not Just Cookies - Stories...

  Tiffany Chen, Leon Chen

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  This audiobook is read by the authors and includes an exclusive, fan-sourced Q&A with the authors!  
  Boy meets girl. Boy falls in love with girl. And, on one fateful December day, girl stands up boy and then bakes him a batch of apology cookies. The rest is history. 
  Building Tiff's Treats has been a love story unlike any other for these husband-and-wife entrepreneurs who began a two-person operation from their college apartment and grew it into a business that employs thousands and is worth hundreds of millions of dollars. 
  Their highly anticipated debut book, It's Not Just Cookies: Stories & Recipes From The Tiff's Treats Kitchen, invites readers to experience just how Tiffany standing Leon up on a date led to the pair creating an on-demand, baked-to-order, WARM cookie delivery brand--the first of its kind. 
  What started as a simple apology with a warm batch of chocolate chip cookies ultimately became a way of connecting people through warm moments.  
  "We've realized that we get a front-row seat to human nature at its best, with cookies as the conduit," Tiffany and Leon say. "And we're excited to share some of these stories." 
  In the book, you'll also read about the:Highs and lows of 20 years of entrepreneurship--while being married to your business partnerGuiding principles Tiffany and Leon have used to overcome adversityLessons they’ve learned along the way--mostly the hard wayInspiration that will help you find your own sweet success. 
  Early on, Tiff's Treats co-founders Tiffany and Leon Chen remember being asked the critical question: "What are you going to do, bake cookies for the rest of your life?" 
  Yes, the answer is absolutely "yes." And so much more. 
  So, grab a cookie or three, follow Tiffany and Leon's amazing journey, and create some warm moments of your own! 
  Fan-favorite cookie recipes for fans to bake at home and photos are available in the audiobook companion PDF download.

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  Preserving with Pomona's Pectin...

  Allison Carroll Duffy, Pectin...

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  Craft low-sugar, high-flavor jams, jellies, and pie fillings with the updated, expanded edition of the official Pomona’s Pectin cookbook. 
   
  If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit—oftentimes four to seven cups!—causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona’s is a sugar- and preservative-free citrus pectin that does not require sugar to jell. 
   
  As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor. If you haven’t tried Pomona’s already (prepare to be smitten), you can easily find the pectin at your local natural foods store, hardware store, or online. 
   
  In this updated and revised edition of Preserving with Pomona’s Pectin, you’ll continue to learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, as well as new recipes for pie fillings and no-sugar options. The recipes, both sweet and savory, include:Classic StrawberryAll-Fruit Cherry-Peach JamCranberry-Habanero JellyVanilla-Plum PreservesGingered Lemon-Fig PreservesSavory Blueberry-Ginger ConserveGraperfruit-Honey MarmaladePear Cardamom Pie FillingAlternative Sweetener Grape JellyAnd many more 
   
  From crowd favorites to intriguing flavor combinations, you’ll find endless ways to delight your family all year round.

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  South Wind Through the Kitchen -...

  Elizabeth David

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  A posthumous collection of recipes and articles—recommended by her friends and fans—from “the best food writer of her time” (Jane Grigson, The Times Literary Supplement).   Before Elizabeth David died in 1992, she and her editor, Jill Norman, had begun work on a volume of “The Best of,” but then her health deteriorated and the project was shelved. The idea was revived in 1996, when chefs and writers and Elizabeth’s many friends were invited to select their favorite articles and recipes. The names of the contributors—who number among some of our finest food writers, such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy, and Anne Willan—appear after the pieces they had chosen along with their notes.   The writings and recipes which make up South Wind Through the Kitchen are drawn from all of Elizabeth David’s books, namely A Book of Mediterranean Food; French Country Cooking; Italian Food; Summer Cooking; French Provincial Cooking; Spices, Salt and Aromatics in the English Kitchen; English Bread and Yeast Cookery; An Omelette and a Glass of Wine; and Harvest of the Cold Months. There are over 200 recipes organized around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from.   “The doyenne of food writers . . . a touching eulogy compiled by those who loved her . . . While it contains recipes from France, the Mediterranean, and the Levant, the book is really a collection of Mrs. David’s memories of those places.” —The Dabbler

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