Other books that might interest you

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  New Atkins for a New You: The...

  Dr Eric C. Westman, Dr Stephen...

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  Think you know the Atkins Diet? Think Again. The New Atkins is... 
  Powerful: 
  Learn how to eat the wholesome foods that will turn your body into an amazing fat-burning machine. 
  Easy: 
  The updated and simplified program was created with you and your goals in mind. 
  Healthy: 
  Atkins is about eating delicious and healthy food -- a variety of protein, leafy greens and other vegetables, nuts, fruits, and whole grains. 
  Flexible: 
  Perfect for busy lifestyles: you can stick with Atkins at work, at home, on vacation, when you're eating out -- wherever you are. 
  Backed by Science: 
  More than 50 studies support the low-carb science behind Atkins. 
  But Atkins is more than just a diet. This healthy lifestyle focuses on maintenance from Day 1, ensuring that you'll not only take the weight off -- you'll keep it off for good. Featuring inspiring success stories, all-new recipes, and 24 weeks' worth of meal plans, The New Atkins for a New You offers the proven low-carb plan that has worked for millions, now totally updated and even easier than ever.

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  Extreme Barbecue - Smokin' Rigs...

  Dan Huntley, Lisa Grace Lednicer

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  This cookbook and travelogue profiles daringly inventive grill masters with “colorful characters, inventive techniques and lip-smacking food” (Publishers Weekly, starred review). 
   
  Twenty whole chickens bathed in garlic on a rig that resembles a cast-iron satellite dish . . . this is Extreme Barbecue, a tribute to the derring-do behind the craziest grilling contraptions in the country. Through in-depth profiles, outrageous photographs, and nearly one hundred personal recipes, this unique cookbook exalts in unprecedented cooking techniques and junkyard serendipity. 
   
  These devices range from the Zen-like simplicity of a tin can on two heated flat stones to an awe-inspiring two-story mobile smoker complete with winding staircase. Whether it’s a front-end loader serving as a grilling rig in Kansas City or a 4,500-pound mobile bread baker in Portland, Oregon, this is BBQ like you’ve never seen—or tasted—before.

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  Healing Mushrooms - A Practical...

  Tero Isokauppila

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  The one and only resource on using adaptogenic mushrooms to boost immunity and promote whole body health the natural way. 
   
   
    
  Adaptogenic mushrooms are one of today's buzziest superfoods, known for their ability to restore skin's youthful glow, increase energy levels, reduce brain fog, keep your hormone levels in check, and so much more. In Healing Mushrooms, you'll learn about the ten most powerful mushrooms you can add to your daily diet to maximize your health gains. Though some of these mushrooms, like Tremella, Cordyceps, and Reishi will sound exotic, they're all easy to source online in extract form and easier to use in recipes. Even more familiar mushrooms, like Shiitake, Oyster, and Enoki, are full of seriously healing potential—you just have to know how to use them. Packed with practical information and fifty mushroom-boosted recipes for breakfast, lunch, and dinner (and even dessert!), Healing Mushrooms unlocks the vast potential of this often-overlooked superfood category and will be the go-to resource for adding mushrooms to your health and wellness regimen.

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  Culinary Reactions - The...

  Simon Quellen Field

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  When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce fall for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers the same way again.

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  101 Things To Do With Rotisserie...

  Madge Baird

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  Learn how to stretch a single chicken into several family- and budget-friendly meals with creative recipes from salads to stir-fries.Minimize your time in the kitchen by using moist, delectable rotisserie chicken as your main ingredient. Author Madge Baird provides a list of helpful hints on how to handle store-purchased rotisserie chicken and ideas for making several meals from one bird along with 101 delectable recipes for lunch and dinner. There are soups and stews, salads, casseroles, pasta dishes, and stir-fries. Grab a fork and tuck into a filling Potato Chicken Frittata, a tasty Chicken Pesto Pasta, or a Quicky-Chicky Stir-Fry. Other recipes include Chicken Cacciatore Pasta, Chicken Nachos Supreme, Chicken Puff Pastries, Squawkamole Quesadillas, Ramen Cabbage Salad, Quick Chicken and Dumplings, 5-Minute Lasagna, Breakfast Chicken-Potato Hash, and more.

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  Outlaw Cook

  John Thorne, Matt Lewis Thorne

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  “For my mind and money, John Thorne is the best American food writer alive, and Outlaw Cook is the Physiology of Taste of our time.” —Alton BrownIn essays ranging from his earliest cooking lessons in a cold-water walk-up apartment on New York's Lower East Side to opinions both admiring and acerbic on the food writers of the past ten years, John Thorne argues that to eat exactly what you want, you have to make it yourself. Thorne tells us how he learned to cook for himself the foods that he likes best to eat, and following along with him can make you so hungry that his simple, suggestive recipes will inspire you to go into the kitchen and translate your own appetite into your own supper.“This book—part cookbook, part essay collection, part campfire meditation on the joys of slow and simple cooking—occupies a rightful place among the world's celebrated culinary tomes.” ―Men's Journal“Thoughtful, witty, and deliciously eccentric, John Thorne is determined to abolish dumb submission in the kitchen, to make his readers free.” —Richard Olney, author of Simple French Food“The essays delight with passion and originality. This is one of few recent books that can successfully encompass the history of the recent enshrinement of pesto, an analysis of Martha Stewart's need to be loved and a culinary awakening caused by Gunter Grass's The Tin Drum.” —Publishers Weekly“This is the type of cookbook an avid cook would like to curl up with and read from cover to cover on a cold winter's day.” —Library Journal

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