Other books that might interest you

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  The Clay-Pot Cookbook

  George G. M. James

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  Discover this simple, ancient, one-pot cooking technique—and over 100 tempting, “tested recipes for main dishes, vegetables, soups, breads and desserts” (The New York Times).   For over forty years, The Clay-Pot Cookbook has inspired easy and economical ethnic cooking in the kitchens of amateur and seasoned chefs alike. Demonstrating how versatile one-pot cooking can be, Grover and Georgia Sales revive and modernize clay-pot cooking techniques of the ancient Etruscans. The Clay-Pot Cookbook instructs on the proper use of this device and provides over 100 mouthwatering recipes and delicious desserts. Find out how you can steam vegetables, bake bread, simmer soup, roast meat, and even improvise your own dishes with unexpectedly delightful results in a terra-cotta pot!   In addition to being highly economical, the clay pot yields irresistible results. Amateur cooks need not be afraid of this self-basting crockery—after you pre-soak the pot, the oven does the rest of the work. The self-basting nature of the clay pot makes it possible to make a perfect meal every time. Clay-pot cooking offers something for virtually everyone, including: Gourmet cooksHealth-conscious cooksLow-budget cooksVegetarian cooksAmateur cooksExperimental cooks  With The Clay-Pot Cookbook (and a clay pot) you can discover an ancient technique—and enter a new and exciting culinary world.

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  Hope's Table - Everyday Recipes...

  Hope Helmuth

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  From the kitchen of Mennonite cook, mother, and blogger Hope Helmuth comes a delectable mix of 150 recipes, stunning food photography, practical hints, and stories celebrating the simple beauty of home.

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  You've Got It Made - Deliciously...

  Diane Phillips

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  150 recipes to be prepped and assembled ahead of time, refrigerated or frozen, and baked right before serving, from appetizers to entrees and desserts. 
   
  Even the busiest cooks can have it made, every day of the week! 
   
  Imagine coming home at the end of a busy day and knowing that you will be able to enjoy a delicious, home-cooked dinner with your family. With the do-ahead magic of Diane Phillips, it’s never been easier. You’ve Got It Made features her stress-free make-it-now, bake-it-later strategy—the ultimate solution for time-pressed cooks and families on the go—and offers 150 recipes for starters, entrees, sides, and desserts that you can prep and assemble ahead of time, refrigerate or freeze, and bake right before serving. 
   
  Praise for You’ve Got It Made 
   
  “With Diane Phillips’s clear instructions and appealing recipes, it’s easy to become a ‘make it now/bake it later’ cook.” —Dorie Greenspan, author of Baking: From My Home to Yours 
   
  “You’ve Got it Made will appeal to busy people on the go. Diane Phillips has developed a collection of practical recipes that can be made ahead and baked later, with straightforward directions and easy-to-find, affordable ingredients.” —Maryana Vollstedt, food columnist and bestselling author of The Big Book of Casseroles, Meatloaf, and What’s for Dinner? 
   
  “No time to plan dinner? No time to cook dinner? No problem.” —Elinor Klivans, author of Bake and Freeze Desserts and Pot Pies 
   
  “Diane Phillips’s cache of easy recipes makes cooking and storing casseroles for family and friends a breeze. This is nothing short of a homemade extravaganza.” —Beth Hensperger, James Beard Award–winning author of Not Your Mother’s Slow Cooker Cookbook and The Gourmet Potluck

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  The Historic Kentucky Kitchen -...

  Deirdre A. Scaggs, Andrew W. McGraw

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  Over 100 old-time recipes “authentic enough that one can easily cook like grandma (or her ma). A must for every kitchen and a nostalgic delight” (Louisville Courier-Journal).   Kitchens aren’t just a place to prepare food—they’re cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations.  The Historic Kentucky Kitchen assembles over one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe’s origin and helpful tips for the modern chef. The authors, who carefully tested each dish, also provide recipe modifications and substitutions for hard-to-find ingredients.   This entertaining cookbook also serves up famous Kentuckians’ favorite dishes, including John Sherman Cooper’s preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge’s “excellent” fried oysters. The recipes are flavored with humorous details such as “[for] those who thought they could not eat parsnips” and “Granny used to beat ’em [biscuits] with a musket.” Accented with historic photos and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, this is a novel and tasty way to experience the rich, diverse history of the Bluegrass State.

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  Keto Diet - Weigh Less and...

  Sarah DeMois

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  Why is almost everyone so hyped up about the ketogenic diet? 
  Maybe you're on the fence and you just want to discover what the ketogenic is about. Or maybe you know the basic demands the diet places on its fans, but you wonder what is truly at the bottom of it. I guarantee you that once you complete the publication, all of those things are going to become clear to you, and that you will not continue to be ignorant about some of the facts that connect to this diet. You will read, among others, about: 
  - The absolute most important reasons that plenty of individuals have done well with the ketogenic diet. 
  - Study results and scientific facts that will certainly astound you. 
  - How the ketogenic diet plan connects to various other diets, and how it is so different. 
  - Common reactions you will very likely experience as you end up in ketosis. 
  - The best tips out there about muscle mass, body fat, and so forth. 
  - Plus a whole lot more that I won't mention here. 
  Skipping on information like this would be a bad thing. As a result, give yourself a breather and help your health by having knowledge of your body and the systems it endures whenever eating certain types of foods. 
  Get the book already. You deserve it.

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  A History of Pacific Northwest...

  Marc Hinton

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  With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.

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