Other books that might interest you

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  The Pressure Cooker Gourmet -...

  Victoria Wise

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  “This book and the pressure cooker will become ‘must-haves’ in the kitchen of any smart cook who wants gourmet meals in half the time.” —Diane Phillips, author of The Ultimate Rotisserie Cookbook and The Soup Mix Gourmet 
   
  The Pressure Cooker Gourmet is by far the most creative collection of recipes available for this remarkable appliance. It gives you vast new possibilities for weekday cooking and expanded creative options for weekends, helping you prepare wonderful stews, roasts, and other traditionally labor-intensive dishes in a matter of minutes. Make these fantastic recipes and more in a fraction of the usual time! ·Quick Chicken with Garlic, Tarragon, and Red Wine (6 minutes) ·Mediterranean Lamb and Green Bean Stew (23 minutes) ·Brown Rice Risotto with Leeks, Fennel, and Fontina Cheese (33 minutes) ·Indian-Style Shrimp Curry with Potatoes and Tomatoes (10 minutes) ·Pork and Clams Portuguese Style (15 minutes) ·Not-So-Classic Red Beans and Rice with Thyme and Andouille Sausage (36 minutes) ·Acorn Squash with Celery Sage Stuffing and Tangerine Juice (15 minutes) ·Chocolate Almond Pudding Cake with Raspberry Sauce (17 minutes) 
   
  “Thanks to Victoria Wise I have learned every secret I always wanted to know when cooking with a pressure cooker.” —Teresa Barrenechea, author of The Basque Table 
   
  “Anyone committed to serving nontraditional foods fast and easy will find new ideas aplenty here.” —Booklist 
   
  “Provides dozens of recipes for today’s “100% Safe” pressure cookers, from streamlined versions of pot roast to more contemporary, elegant dishes.” —Library Journal

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  The Dal Cookbook

  Krishna Dutta

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  An award-winning collection of over 50 delicious Indian recipes featuring the popular staple. Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike. It is high protein and has practically no sugar—in fact, it is known as “poor man’s meat” in India—hence doctors now include this as an essential item in a diet for diabetics. Dal is a genuinely impressive dish of infinite variety—there are at least 50 recipes for this humble food. There are multiple ways of cooking it, wide-ranging seasonings are used and there are diverse supplements to serve with it. Over the centuries, Indian cooks became innovative and with locally available ingredients they dished out dal to satisfy a regional palate. In the process they also invented new dishes using dal lentils such as kedgeree (khichari – a risotto made with lentil), dosas (pancakes mixed with lentil flower), vadas (lentil cakes), dhokla (baked lentil cakes), papadam (dried lentil snack) and pakoras (fritters dipped in lentil batter).2015 Gourmand Award Winner, Best Indian CuisinePraise for The Dal Cookbook“A huge success with budget- and health-conscious cooks . . . . A collection of more than 50 exquisite dal dishes, made using a variety of different pulses, vegetables, fish, seafood, and meat. Even the biggest lentil-phobes will find a recipe to satisfy them in this book.” —Culture Trip

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  The History of Sweets

  Paul Chrystal

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  We all know our sweets. We all remember sweets – objects of pure delight and the endless cause of squabbles, fights even, hoarding and swapping; a chance to gorge, suck, crunch and chew. But they’re by no means just a nostalgic thing of days past, and it’s not only children who love and devour sweets – gobstoppers, bulls eyes, licorice, seaside rock, bubble gum and the like; grown-ups of all ages are partial to a good humbug, or a lemon sherbet or two – in the car, (annoyingly) at the cinema or while out walking – wherever and whenever, the sweet is there, the sweet delivers and the sweet rarely disappoints.  Sweets then are ubiquitous and enduring; they cross age, culture and gender boundaries and they have been around, it seems, forever. This book tells the story of sweets from their primitive beginnings to their place today as a billion pound commodity with its sophisticated, seductive packaging and sales, advertising and marketing. It explores the people’s favorites, past and present; but there is also a dark side to sweets – and this book does not shy away from the deleterious effect on health as manifested in obesity, tooth decay and diabetes. It delves into sweet and candy shops in supermarkets and markets, retro sweet shops, fudge makers, vintage sweets online, sweet manufacturing, chocolate, the grey line between sweets and ‘medicines’ ancient and modern. It goes round the world sucking, licking and crunching sweets from different countries and cultures and it examines how immigrants from all nations have changed our own sweet world.

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  Dish It Out - Feeding the Lasses

  Kate Hart

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  Dish It Out is packed with simple yet sophisticated snacks and entes, it's the perfect companion for today's multi-tasking chicks.The sassy recipes will entice and entertain the ones you love on every occasion.Whip up some Fiesta Salsa and a Warm Goat Cheese Appetizer for a snackin' good movie night with the gals. Impress your man with Scandalous Shrimp Scampi. Or, if you crave something slightly more rebellious, treat yourself and guests to indulgent Cookie Dough Pancakes.

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  Kosher Cooking For Kids -...

  Karen Horowitz

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  “Kosher Cooking for Kids" is a fun and engaging cookbook designed to introduce young chefs to the world of kosher cooking. Filled with delicious and easy-to-follow recipes, this book is the perfect way to get kids excited about cooking and learning about different foods. From classic dishes like matzo ball soup and latkes to modern twists on traditional favorites, "Kosher Cooking for Kids" has something for everyone. With colorful illustrations and simple instructions, this cookbook is a great way to spend quality time in the kitchen with your kids. Whether you're a seasoned kosher cook or just starting out, "Kosher Cooking for Kids" is sure to delight and inspire.

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  Edible Wild Plants

  John Kallas

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  The founder of Wild Food Adventures presents the definitive, fully illustrated guide to foraging and preparing wild edible greens.Beyond the confines of our well-tended vegetable gardens, there is a wide variety of fresh foods growing in our yards, neighborhoods, or local woods. All that’s needed to take advantage of this wild bounty is a little knowledge and a sense of adventure. In Edible Wild Plants, wild foods expert John Kallas covers easy-to-identify plants commonly found across North America. The extensive information on each plant includes a full pictorial guide, recipes, and more.This volume covers four types of wild greens:Foundation Greens: wild spinach, chickweed, mallow, and purslaneTart Greens: curlydock, sheep sorrel, and wood sorrelPungent Greens: wild mustard, wintercress, garlic mustard, and shepherd’s purseBitter Greens: dandelion, cat’s ear, sow thistle, and nipplewort

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