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  Flourless - Recipes for...

  Nicole Spiridakis

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  “A feat of culinary legerdemain . . . Recipes for gluten-free fluffy cakes, chewy cookies, and crumbly bars—without a speck of gluten-free flour mix.” —The Kitchn   This collection of dessert recipes is so delicious no one will know they are gluten-free! With seventy-five recipes for naturally gluten-free desserts, author Nicole Spiridakis uses a wide range of non-wheat flours to finesse the balance between decadent and dietary. These tasty recipes bypass complicated alternate flour mixes and hard-to-find “gums,” fulfilling the increasing demand from those embracing a gluten-free diet (whether by necessity or choice). With creamy puddings infused with warm spices, cloudlike meringue cookies, dark chocolate brownies, and fruit crisps and crumbles, Flourless. turns dietary restrictions into something scrumptious.  “This book sets itself apart in the category by providing recipes that don’t require specialty flours, gums, or starches. A flawless angel food cake uses cornstarch; intense chocolate cookies rely on egg whites.” —Cooking Light   “These are lovely dessert ideas. They do happen to be flour-free but you won’t notice. Or mind. Not one bit.” —Cooking by the Book

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  The Hot Book of Chilies

  David Floyd

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  “This book serves as a companion that will guide you by the hand into the world of the humble chili pepper” (The Chili King).The Hot Book of Chilies is a sizzling celebration of one of the world's best-loved plants: capsicum! Featuring a gallery of ninety seven popular varieties, from mild jalapeño and pasilla peppers to hazardous habanero and ghost peppers, this book is perfect for both timid triers and fiery fanatics alike. Learn loads of useful information about each chili, including their degree of hotness on the Scoville scale, health benefits, medicinal properties, history, and biology, as well as how to grow, preserve, and cook them. Dozens of eye-watering recipes are included for entrees, appetizers, salsas, soups, curry powders, hot sauces, jams, and even desserts! The Hot Book of Chilies contains everything you need to know about this small but mighty crop, and all the ways to enjoy it!What’s inside:A gallery of ninety seven varieties of chili peppersDetails on their degree of hotness, health benefits, biology, and historyFifty one recipes for appetizers, dinner entrees, snacks, sauces, and dessertsTips for relieving chili burn, growing and preserving chili peppers, and much more

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  The Restaurant - A 2000-Year...

  William Sitwell

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  The acclaimed food critic’s two-thousand-year history of going out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-starred restaurants of today.Starting with the surprisingly sophisticated dining scene in the city of Pompeii, William Sitwell embarks on a romp through culinary history, meeting the characters and discovering the events that shape the way we eat today. The Daily Telegraph restaurant critic and famously acerbic MasterChef commentator, Sitwell discusses everything from the far-reaching influences of the Muslim world to the unintended consequences of the French Revolution. He reveals the full hideous glory of Britain’s post-WWII dining scene and fathoms the birth of sensitive gastronomy in the counterculture of 1960’s America. This is a story of human ingenuity as individuals endeavor to do that most fundamental of things: to feed people. It is a story of art, politics, revolution, desperate need, and decadent pleasure. The Restaurant is jam-packed with extraordinary facts and colorful episodes; an accessible and humorous history of a truly universal subject.

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  Cooking for Beginners

  Mary June Smith

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  Are you new to cooking?  Do you want to cook a meal for yourself or a group? This beginner’s cookbook will get you started with simple recipes.  This cookbook Includes a simple guide for cooking meals.  Tips about aberrations, temperate and nutrition facts are also in this cookbook.  There are over 70 meals, desserts and side dishes for you to try.  Meals included are :20 Minute Chicken CreoleBlack Bean Covered Sweet PotatoChicken FajitasVegetable Stir FrySuper Meat LoafMashed Cauli-PotatoesBaked Acorn SquashAnd many more....

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  Bread Baking Basics - Recipes...

  Gregory Berger

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  Learn simple and fun techniques for making the perfect sourdough, pizza crust and more with this complete beginner’s guide to bread baking.   Author Gregory Berger started making bread as a hobby. Now, he’s an award-winning baker who has created recipes for some of Sacramento’s top restaurants. In Bread Baking Basics, Berger shares his no-fuss, no-fear approach to making the perfect loaf, with easy-to-follow recipes that don’t require digital scales, thermometers, or specialty flours.   Berger shares practical tips on everything from buying yeast to knowing how long to let your dough rest. He also shares inspiring quotes and insights about the joy of mastering new skills. In Bread Baking Basics, you’ll discover: · The do's and don’ts of making Sourdough bread starters · Gluten-free bread recipes and baking tips · Healthy toast recipes and advice on healthy, local eating · Creative salad and pizza ideas alongside lessons on moderation and enjoyment

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  Everyday Raw

  Matthew Kenney

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  Everyday Raw is an exciting new cookbook that will  introduce the benefits and pleasure of eating healthful food that is  organic, fresh and good for you! Preparing and eating raw food does not  mean bland, whether it is a smoothie, a salad, or a mid-morning snack,  you will love the tantalizing and delicious recipes included here.  Filled with luscious photography, Chef Matthew Kenney has been preparing  raw food for years and offers up a variety of delectable recipes  including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce,  Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon  Cheesecake Tartlet that will leave you wondering why you haven't started  eating raw food sooner!

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