Other books that might interest you

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  Dr Sebi Cure for Diabetes - The...

  Terance Neal

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  Are you looking for proven methods to prevent and quickly reverse Type 1 and Type 2 Diabetes? Do you want a step-by-step Guide to control your blood sugar levels naturally without taking medicines? 
  You know what… 
  … I have the right solution for YOU! 
  I know how difficult it is to try to fit diabetes management into your life. And that sometimes it feels like you have to design your lifestyle around it.  
  I know how time-consuming and exhausting it really is to count and check your blood sugar levels three, four, or as many as five times a day. 
  I also understand that you have been convinced that you just have to deal with it, and unfortunately, besides medication control, there is nothing you can do.... 
  And that’s where you have been lied to! Throughout this audiobook, I’ll share how to do it naturally, without medications! 
  In this audiobook, you’ll find:How to naturally heal the pancreas and reverse diabetes type 1 and 2 individually with the alkaline diet.The 13 must have herbs to detox your body.A weekly meal plan to get started immediately. A comprehensive list of good and bad foods.The most important signs to know if your detox is working. 
  Dr. Sebi Cure for Diabetes will help you make successful lifestyle choices to promote health, be active, eat healthily, and thrive, not just survive.Are you ready to change your life? What are you waiting for? Click "buy now" at the top of this page to get started! 

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  Mrs Simms' Fun Cooking Guide

  Myrtle Landry Simms

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  A classic Louisiana cookbook originally designed for the homemaker from a cooking competition winner and member of a famous family of restaurateurs.   Cooking in several languages comes naturally to Myrtle Landry Simms, a descendant of French immigrants and Acadian refugees from Nova Scotia. In 1932, she helped her father establish Don’s Seafood Inn, a forerunner to the famous Don’s Seafood and national Landry’s restaurant chains. An award-winning cook herself, Mrs. Simms created one of the restaurant’s signature dishes, the stuffed flounder, as well as many other tasty delights. Landry’s secrets of preparing Cajun and Creole cuisine, as well as traditional favorites like glazed pork chops, stuffed squash, and chicken fricassee are revealed, along with Landry’s Papa’s $1 Million Barbecue Sauce, which she says was “the start of a restaurant chain.”  Mrs. Simms’ Fun Cooking Guide is written for the economical cook and the relaxed hostess. Many of these tempting recipes can be prepared ahead of time and chilled until time to pop them in the oven or carry them to the dining table. Whether you are cooking for two or a crowd, Myrtle Landry Simms makes cooking New Orleans Creole and Louisiana Cajun country dishes—as well as traditional menus—easy, fun, and best of all, delicious!

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  Bourbon Desserts

  Lynn Marie Hulsman

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  “More than just a cookbook, it’s a trip down memory lane, as the author skillfully takes us on a journey with each recipe, back to her beloved Kentucky.” —Carmel Harrington, author of The Moon Over Kilmore Quay 
   
  The flavor of bourbon adds flair and sophistication to every occasion. Celebrations in the Bluegrass State—or any state, for that matter—are never complete without the unique richness of this signature drink. Every holiday party is made warmer with bourbon balls and velvety bourbon eggnog, and no respectable Kentucky Derby party is complete without ice-cold mint juleps. 
   
  Bourbon Desserts features more than seventy-five decadent desserts using America’s native spirit. Celebrated food writer and home chef Lynn Marie Hulsman brings together a collection of confections highlighting the complex flavor notes of Kentucky bourbon, which are sure to delight the senses. Organized by category and beautifully presented, the delectable recipes include Bourbon Crème Brulee, Watermelon Julep Pops, Drunken Hot-Fudge Pudding Cake, Derby Morning Maple-Bourbon Hotcake Syrup, and Grandma Rose’s Big Race Pie. Giving readers the confidence to prepare these easy-to-execute desserts, this cookbook also features fun facts about bourbon and its origins as well as tips and tricks for working in the kitchen. 
   
  Designed for the amateur boozy baker but sophisticated enough for the culinary professional, the indispensable collection of recipes in Bourbon Desserts proves an old saying: “What whiskey and butter won’t cure, there’s no cure for.” 
   
  “Showcases this country’s native spirits with a collection of cake and confection recipes all laced with bourbon.” —El Paso Times 
   
  “Beautiful, mouth-watering, color photographs of many of the recipes will send readers to their kitchens to create these delectable delicacies.” —San Francisco Book Review

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  Women of the Vine - Inside the...

  Deborah Brenner

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  United by the common denominators of gender and professional calling, today's women of wine have traveled diverse paths to fulfill their passions. Written from a distinctly female viewpoint, Women of the Vine explores the stories of women winemakers, women sommeliers, and women who are members of wine groups, embodying each woman's personal experience in an often male-dominated industry. These women share their lives, wine tips, pairings, and, most importantly, enthusiasm for wine. They also reveal candid stories of their personal triumphs and failures and discuss the universal dilemma of balancing work and family. Brimming with profiles of women's wine groups and tips and secrets for getting the most enjoyment out of wine, Women of the Vine takes listeners on a new and very different journey to wine country, inviting them to enjoy these remarkable women's stories one sip at a time.

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  Pilsner - How the Beer of Kings...

  Tom Acitelli

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  On the night of April 17, 1945, Allied planes dropped 111 bombs on the Burghers' Brewery in Pilsen, Czechoslovakia, destroying much of the birthplace of pilsner, the world's most popular beer style and the bestselling alcoholic beverage of all time. Still, workers at the brewery would rally so they could have beer to toast their American, Canadian, and British liberators the following month. It was another twist in pilsner's remarkable story, one that started in a supernova of technological, political, and demographic shifts in the mid-1800s and that continues in the craft breweries of today. Tom Acitelli's Pilsner: How the Beer of Kings Changed the World tells that story. Pilsner shatters myths about pilsner's very birth and about its immediate parentage. Acitelli, author of the craft beer history The Audacity of Hops and the James Beard finalist American Wine, also pops the top on new insights into the pilsner style and into beer in general through a character-driven narrative that shows how pilsner influenced everything from modern-day advertising and marketing to today's craft-beer movement.

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  Plant Food

  Matthew Kenney, Meredith Baird

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  The Matthew Kenney  team, always on the forefront of culinary innovation, offers up their  latest techniques and approaches to raw food dining. This cookbook  guides you to prepare raw foods in a contemporary, artistic manner  utilizing the best ingredients. The recipes are grouped by method:  found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented,  aged, sweetened, blended, and juiced, and make soups, salads, cheeses,  main courses, desserts, and drinks. 

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