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  Chez Panisse Fruit

  Alice L. Waters

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  In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics.As the restaurant's popularity grew, so did Alice's commitment to organic, locally grown foods and to a community of farmers and producers who provide the freshest ingredients, grown and harvested naturally with techniques that preserve and enrich the land for future generations. After thirty years, the innovative spirit and pure, intense flavors of Chez Panisse continue to delight and surprise all who visit, and even those who cant get there know that Alice started a quiet revolution, changing the culinary landscape forever. Inspired by Chez Panisse, more and more people across the country are discovering the sublime pleasures of local, organic vegetables and fruits.Now join Alice Waters and the cooks at Chez Panisse in celebration of fruit. Chez Panisse Fruit draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables, discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from apples to strawberries -- and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan, Chez Panisse Fruit is a book to savor and to treasure.

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  A Woman's Drink - Bold Recipes...

  Natalka Burian

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  “A delicately illustrated, beautifully photographed, and actually useful handbook of cocktail ideas tailored to specific scenarios.” —Vogue   Filled with gorgeous cocktails and favorite drinks from notable women, this chic package celebrates a new cocktail culture that’s distinctly and unapologetically feminine.   Inspired by Brooklyn bars Elsa and Ramona, the cocktails here capture the joys and pleasures of making the perfect drink at home. Whether you’re drinking solo, drinking with a plus one, or drinking with a crowd, there’s a recipe for every occasion.   Featuring fifty mixed drinks—including classics like Cosmos and Negronis, as well as new spins like Elderflower Bellinis—the cocktails in this book are strong, spirited, and bold, just like the women who drink them.

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  Delicious Dips

  Diane Morgan

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  The James Beard Award–winning author of Roots and Salmon offers more than fifty original recipes for fun, festive dips and chips. 
   
  Diane Morgan—the diva of dips and champion of chips—has created more than fifty recipes for everyone’s dipping and dunking party favorites. Guests will make a beeline for lip-buzzing salsas scooped up with crispy tortilla triangles. Onion dip made from scratch is even better with homemade potato chips. And how about crunchy Parmesan Breadsticks for dunking into a butternut squash with creme fraiche? 
   
  Simple “Dip Do-Aheads” make prep work a snap, while dip tips and easy chip-making techniques make it easier—and tastier—than the typical store-bought alternatives. Let the party begin with Delicious Dips!

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  Quick-Fix Vegan - Healthy...

  Robin Robertson

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  The acclaimed author of Quick-Fix Vegetarian shares 150 easy and delicious vegan recipes—plus helpful tips for your vegan kitchen and pantry. 
   
  Robin Robertson’s Quick-Fix Vegan features everything from starters, snacks, salads, sauces, and sandwiches to stovetop suppers, pastas, soups, and desserts that can all be prepared in 30 minutes or less. It also includes “Make-Ahead Bakes,” convenient recipes that are assembled ahead of time (in less than 30 minutes) and then baked before serving. 
   
  Quick-Fix Vegan draws upon a myriad of ethnic influences such as French, Mexican, Cajun, Middle Eastern, and more. Recipes include Spicy Black Bean Hummus with Orange, Korean Hotpot, Rotini with Creamy Avocado-Herb Sauce, Moroccan-Spiced Pumpkin Soup, BBQ Pinto-Portobello Sandwiches, Burmese Ginger Salad, Autumn Harvest Gratin, and Catalan-Style Creme Brulee. 
   
  Robertson also shares secrets on maintaining a “quick-fix” vegan kitchen, including pantry suggestions and kitchen tips, as well as basic recipes for ingredients such as homemade vegetable stock and seitan.

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  The Complete Ketogenic Diet for...

  John R. Kite

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  Ketogenic diet has proved to be significant not only for epileptic patients but also has been known to be an effective weight loss method. Studies have shown that it is the fastest method of weight reduction than the traditional dieting.It can be hard to maintain especially if a specific meal plan is not provided and you don't have a set of recipes to refer to in making your meals."The Complete Ketogenic Diet for Beginners: A Busy Beginner's Guide to Living the Keto Lifestyle with Simple and Easy to Follow Budget Recipes" provides you with delicious recipes that are affordable and easy to make so you don't slave in your kitchen and a meal plan to guide you on your weight loss."Here's a free sample what you'll see in this book:Garlic Creamy Beef SteakServes: 3Prep Time: 1 hourCooking Time: 30 minutesTotal Time: 1 hour 30 minutesIngredients:•           1 pound beef top sirloin steaks•           2 garlic cloves, minced•           ¾ cup cream•           ¼ cup butter•           Salt and freshly ground black pepper, to tasteDirections:1. Rub the beef sirloin steaks with salt, black pepper and garlic.2. Marinate the beef with butter and cream for 1 hour.3. Preheat the grill and transfer the steaks on it.4. Grill for 15 minutes on each side and serve hot with mashed potato.Download And Start Listening Now - Even if it's 3 AM!

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  Lulu's Provençal Table - The...

  Richard Olney

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  A food writer and editor of the Time-Life cooking series shares stories and recipes from his friendship with a legendary Provençal chef and vineyard owner.   Of all of the culinary treasures that Richard Olney brought home from France for his American audience, the spritely and commanding Lulu Peyraud is perhaps the most memorable. A second-generation proprietor of Provence’s noted vineyard Domaine Tempier, and producer of some of the region’s best wines and meals, Lulu has for more than fifty years been Provence’s best-kept secret. Mother of seven, Lulu still owns and operates Domaine Tempier with her family, serving up wit and warmth with remarkable food at the vineyard. Hosting American tastemakers like Alice Waters, Paul Bertolli, Gerald Asher, Paula Wolfert, and Kermit Lynch through the years, Lulu has willingly shared her sweeping culinary knowledge, wisdom, and resourcefulness with anyone who stopped by.   In Lulu’s Provençal Table, Olney, who shared an unguarded friendship with Lulu, relays the everyday banter, lessons, and more than 150 recipes that have emerged from her kitchen. Peppered with more than 75 photographs, Olney’s tribute aptly celebrates the spirit and gifts of this culinary legend.   “With good-humored admiration, sharp-eyed description and lucid instruction, Olney—and Lulu—bring readers traditional Provencal cooking at its finest.” —Publishers Weekly   “The tentative giving and taking of recipes quietly evolved into a book so rich in collaboration that Lulu together with Richard seemed to become as one: a magical, culinary love affair.” —Simon Hopkinson, The Observer

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