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  The Cloak and Dagger Cook - A...

  Kay Shaw Nelson

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  “Delightful . . . Kay Nelson’s memoir teaches us that food is a key to unlocking and understanding cultures other than our own.” —Charles Pinck, president, Office of Strategic Services Society   Upon graduating from college in 1948, Kay Shaw Nelson, a bright young woman with a yen for international travel, joined the newly founded Central Intelligence Agency. Within months, she received her security clearance, learned the difficulties associated with the life of a spy, fell in love, and set about traveling the world on assignment with her husband. At times under the cover of a cookbook writer, Nelson sailed from one exotic locale to another, each more incredible than the last. From Washington to Turkey and Cyprus, to Syria, Libya, France, Greece, and the Netherlands, among many other ports, the Nelsons traversed the globe as Kay discovered her passion for food, developed her journalistic abilities, and honed her exceptional palate.   With humor and panache, Nelson tells of her exploits gleaning intelligence while gathering recipes and sampling the local cuisine. Kebabs in Turkey, kimchi in Korea, spargel in Germany, eels in Spain, and Rumbledethumps in Scotland were among the delightful gastronomic surprises she encountered. Dozens of unusual recipes with memorable histories pepper this irresistible memoir of fascinating events, extraordinary corners of the globe, and clandestine culinary pursuits.  “This delightful gastro-biographic guidebook starts off by sending abroad a wide-eyed CIA novice who returns an epicurean globe-trotting and seasoned intelligence officer, author, and down-to-earth sophisticate. Like a complex, silky-smooth digestif, it finishes so quickly with such a pleasant buzz, you’ll want to signal the waiter for a second round.” —Elizabeth Bancroft, executive director, Association of Former Intelligence Officers

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  Modern Mediterranean - Easy...

  Melia Marden

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  “A new favorite of mine. Modern Mediterranean is one of those cookbooks that makes you lust after everything within it” (The New Yorker).   Melia Marden grew up in New York and Greece, where she enjoyed great seasonal food and a family that loved to entertain. As executive chef at New York City’s hotspot, The Smile, she develops an ever-changing seasonal menu rooted in Mediterranean flavor that has been raved about by Frank Bruni and Padma Lakshmi and is loved by celebrities. Now, in Marden’s first book, she presents 125 easy Mediterranean-inspired recipes for the home cook. From Minted Snap Peas to Watermelon Salad to Summer Steak Sliced Over Corn to Almond Cream with Honey, these are recipes calling for fresh ingredients and bold flavor but requiring no special techniques or equipment. Including 100 photos, this is a gorgeous, unique package that will charm and inspire home cooks everywhere.   “A stylish, no-nonsense guide to creating some rather choice staples.” —Interview   “Melia Marden gives us perfect food, conceived with true brilliance, executed with true love.” —Joan Didion, author of The White Album

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  Trisha's Transformation - Beat...

  Trisha Lewis

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  Chef Trisha Lewis was just days from her 30th birthday when she reached rock bottom. Tired of feeling depressed and uncomfortable in her own skin she began to her overhaul her life – giving up smoking, joining a gym and transforming her diet.
  She soon gained over 100,000 followers on Instagram – Trisha's Transformers, inspiring them with her relatability, can-do attitude, honesty and openness about the highs and lows of her quest to lose weight.
  Here, Trisha tells her story of transformation and journey to self-love and for the first time shares the recipes that have led to her incredible eight-stone weight-loss. As a trained chef Trisha ensures that her meals maintain the flavours she loves while supporting weight-loss, proving her mantra – you can beat the bulge and still indulge!

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  The Social History of Bourbon

  Gerald Carson

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  A high-spirited history of the role bourbon has played in American life and culture, “documented and full of folklore” (Kirkus Reviews).   The distinctive beverage of the Western world, bourbon is Kentucky’s illustrious gift to the nation. While much has been written about whiskey, the particular place of bourbon in the American cultural record has long awaited detailed and objective presentation. A fascinating and informative contribution to Americana, The Social History of Bourbon reflects an aspect of our national cultural identity that has been widely overlooked.   Gerald Carson explores the impact of the liquor’s presence during America’s early development, as well as bourbon’s role in some of the more dramatic events in American history, including the Whiskey Rebellion, the scandals of the Whiskey Ring, and the “whiskey forts” of the fur trade. From moonshiners to the Civil War to Old West saloons and the privations of Prohibition, The Social History of Bourbon is a revealing look at the role of this classic beverage in the development of American manners and culture.   “Goes into the families and personalities of bourbon’s early history and does so with humor . . . a great cause to raise a glass.” ―Rowley’s Whiskey Forge

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  New German Cooking - Recipes for...

  Jeremy Nolen, Jessica Nolen,...

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  “Paints a picture of a German cuisine that most of us had no idea existed: vibrant salads, light fish dishes, addictive vegetable sides . . .” —Epicurious 
   
  One of The Washington Post’s “10 Best Cookbooks of 2015” 
   
  Bright flavors. Fresh and healthful. These are not words we typically associate with German cuisine. But this beautifully packaged cookbook is not quite traditional. Featuring 100 recipes for familiar food re-envisioned to reflect the way we eat now, New German Cooking celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Chefs Jeremy and Jessica Nolen share recipes from their family table, inspired by their travels in Germany. Slow-braised meats, homemade pickles and preserves, hand-cut noodles, and vegetables every which way—the recipes in New German Cooking are entirely true to their roots, yet utterly unique. More than 40 full-color photographs and creative recipes for every meal occasion will satisfy food lovers far and wide. 
   
  “New German Cooking ain’t yer oma’s cookbook. It’s better. With imagination and finesse, Jeremy and Jessica Nolen update classics and lighten, brighten, and most of all modernize German cooking, that most misunderstood of cuisines.” —Hank Shaw, James Beard Award–winning author  
   
  “This inspiring read includes a mouthwatering combination of the familiar (Bavarian pretzels, beer cheese soup, bratwurst, and apple strudel) with modern riffs such as green asparagus and aged-gouda dip; roasted parsnip salad with hazelnuts and blue cheese; and a simple chicken braised in riesling with onion, leeks, garlic, and green grapes . . . [a] terrific update on an often-overlooked cuisine.” —Publishers Weekly

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  Slow Cooker Recipes - Bite Size...

  Bittencourt Press

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  Looking for some delicious, slow cooker recipes? 
  Well, you have found the right page! 
  These recipes are sure to hit the spot, and will be in your kitchen for years to come! 
  Many people like slow cooker recipes during the winter season, and holidays, but these recipes are great for any occasion. 
  Check out what is inside... 
  Slow Cooked Beef Tacos 
  Beef Biryani 
  Slow Cooked Meatloaf 
  Ground Sirloin 
  Lamb Shanks 
  Lamb Pie 
  Lamb Indian Style 
  Lamb Stew 
  Lean Lamb Chops 
  Slow Chicken Thighs 
  German Sausage 
  Artichoke Chicken 
  Thai Chicken 
  Apricot Chicken Soup 
  Asian Chicken Chili 
  Vegetable Chicken Stew 
  Mexican Chicken 
  Moroccan Chicken 
  Lemon Chicken 
  Chicken with Mushrooms 
  Kalamata Chicken 
  Chicken Rolls with Pignoli 
  Turkey Drums 
  Chicken Mole 
  Jamaican Turkey

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