Other books that might interest you

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  Intermittent Fasting and...

  Stephen Smith Zadie King

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  Are you ready to turn your body into a lean, fat-burning machine? 
  Intermittent fasting is the easiest thing you can do to i mprove your health on a cellular level, and show off those results on the outside, too. 
  Your body was designed to eat good foods, and be the attractive person you’ve always dreamed of being. The problem is that we get caught up in eating too much junk food too often. 
  Intermittent Fasting and Keto Diet is the best guide for: 
  ·      Losing excess weight and keeping if off 
  ·      Eating delicious foods that make you feel full 
  ·      Learning to harmonize your body’s natural eating rhythms 
  ·      Look better & Feel better 
  ·      Heal your body from the inside out 
  Zadie King & Stephen Smith have penned a new essential guide to Intermittent Fasting and the Keto diet designed for men and women of any age. People of all ages can instantly start this scientifically proven diet and see results fast! 
  If you’re prepared to see the best possible version of yourself, you need to buy this book and read it right now!

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  The Art and Craft of Coffee - An...

  Kevin Sinnott

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  “Sinnott’s guide to primo coffee enables readers to fill their cups to the rim . . . with greatness . . . [It] will result in a better cup of joe.” —Publishers Weekly (starred review) 
   
  There is no other beverage that gives you a better way to travel the world than coffee. You can literally taste the volcanic lava from Sumatra, smell the spice fields of India, and lift your spirits to the Colombian mountaintops in your morning cup of joe. The Art and Craft of Coffee shows you how to get the most out of your coffee, from fresh-roasted bean to hand-crafted brew. 
   
  In The Art and Craft of Coffee, Kevin Sinnott, the coffee world’s most ardent consumer advocate, educates, inspires, and caffeinates you. 
   
  Inside you will find:How green coffee beans are farmed and harvestedInsight into single-origin coffee beans and worldwide coffee harvestsA photo guide to roasting your own coffee at homeHow to choose the best grinder for your beansA complete, visual manual for 9 coffee brewing styles, including French press, vacuum, Chemex, auto-drip, Turkish ibrik, and espressoDelicious recipes for dozens of coffee and espresso beverages 
   
  “In the decades that Kevin Sinnott has spent meeting with and interviewing hundreds of coffee professionals, rather than crossing over to the dark side and becoming one himself, he has taken what he has learned and translated it from coffee geek-speak into English. Why? For the sole purpose of allowing you to better enjoy your coffee. In short, if you like coffee, you will love this book.” —Oren Bloostein, proprietor of Oren’s Daily Roast

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  Uprisings - A Hands-On Guide to...

  Sarah Simpson, Heather McLeod

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  This practical guide explores the food security and community sufficiency benefits of growing local grain—and shows you how easy it is to get started. 
   
  If we want to reduce our environmental impact, build resiliency in our community, and improve food security, it's up to us to make it happen. Uprisings shows how communities across North America can take action by reviving local grain production. 
   
  Environmental journalist Sarah Simpson profiles of ten unique community models demonstrating how local grain production is already making a difference. She then shares step-by-step instructions for small-scale grain production that will turn any community into a hotbed of revolution. Learn about:How locally grown wheat, barley, and other grains can impact a communityHow to start a community grain project from scratchHow to plant, grow, harvest, thresh, winnow, and store your grainHow to use whole and sprouted grains in your kitchen

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  But I Could Never Go Vegan!

  Kristy Turner

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  “Nothing short of brilliant! This isn’t just a beautiful vegan cookbook; it’s a resource guide that will help you excuse-proof your diet.” —Angela Liddon, author of The Oh She Glows Cookbook   Can’t imagine living without cheese? Convinced that dairy-free baked goods just don’t cut it? Hate the taste of tofu and not a fan of salads? EXCUSES, BE GONE! Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you’ve ever heard with 125 vegan recipes for every meal of the day—including dessert!    “All those special ingredients are way more expensive.” Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream.  “I could never give up cheese!” You won’t miss it at all with Tempeh Bacon Mac ‘n’ Cheese with Pecan Parmesan, Tofu Chèvre, Citrus-Herb Roasted Beets with Macadamia Ricotta, or Mushroom Cheddar Grilled Cheese Sandwiches.  “What about brunch?” Chickpea Scramble Breakfast Tacos, Lemon Cornmeal Waffles with Blueberry Sauce, and Caramel Apple-Stuffed French Toast are vegan breakfasts of champions!  “My friends won’t want to come over for dinner.” They will when they get a taste of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka.  “But I scream for ice cream!” Then you’ll shriek over Dark Chocolate Sorbet, Mango Lassi Ice Cream, and from-scratch Oatmeal Raisin Ice Cream Sandwiches.  If you’re a vegan newbie, vegetarian, or veg-curious omnivore, this book will banish your doubts. Even vegan pros will discover new tricks! Colorful photographs throughout will have you salivating over Kristy’s inventive, easy-to-follow recipes.    “Get ready for your taste buds to explode.” —Isa Chandra Moskowitz, author of I Can Cook Vegan   “Charming.” —Washington Post   “Beautiful and inspiring.” —Library Journal   “Gift-worthy.” —Publishers Weekly

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  A Natural History of Wine

  Ian Tattersall, Rob DeSalle

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  “Wine is art. Wine is ritual. Wine is culture. Wine is romance. But in the hands of Tattersall and DeSalle . . . we learn that wine is also science.”—Neil deGrasse Tyson  A Wall Street Journal Best Book for Wine Lovers   An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two—one a palaeoanthropologist, the other a molecular biologist—to begin exploring the many intersections between science and wine. This book presents their fascinating, freewheeling answers to the question “What can science tell us about wine?” And vice versa. Conversational and accessible to everyone, this colorfully illustrated book embraces almost every imaginable area of the sciences, from microbiology and ecology (for an understanding of what creates this complex beverage) to physiology and neurobiology (for insight into the effects of wine on the mind and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and they expand the discussion to include insights from anthropology, primatology, entomology, Neolithic archaeology, and even classical history. The resulting volume is indispensable for anyone who wishes to appreciate wine to its fullest.   “Chemistry. Evolutionary biology. Genetics. This book is an excellent layman’s refresher on these diverse topics, and many more, and how they fit into the grand scheme of wine . . . A fact-packed and accessible read that goes a long way toward explaining why and how wine became such an important component in our enjoyment of the natural world.”—Wine Spectator

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  Real Flavours - The Handbook of...

  Glynn Christian

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  Gourmand World Cookbook Award winner: An “elegantly written, amusing and engaging” reference for chefs (Country Living).  Real Flavours is an entirely rewritten and updated third edition of Glynn Christian’s Delicatessen Food Handbook, described by Nigel Slater as “one of the only ten books you need.” It’s a handbook of specialty ingredient information, from salt and pepper through olive oil to caviar: It not only tells you what an ingredient is and what it should look and taste like, it also tells you what it goes with and how to use it.   Born in New Zealand and renowned in Britain for his BBC appearances, Glynn Christian offers plenty of wit and anecdotes from a life spent traveling, cooking on TV, and writing for magazines and newspapers—in a reference book you’ll end up reading like a novel.   “One of the best ever compendiums of gourmet and deli foods.” —Manchester Evening News

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