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  More Looking At Cooking

  Mildred G. Swift

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  A book of budget recipes, with no unusual ingredients, More Looking at Cooking presents many savory, easily prepared, and tried-and-true dishes that have withstood the test of time.From "Meats and Sauces" to "Soups and Sandwiches" and "Cakes and Cookies," there is something for every occasion and every appetite. Broomstick Burgers, Shrimp and Caper Sandwiches, and No Bake Peanut Butter Cookies are complemented by "Household Hints," "Kitchen Hints," and even a chapter on proper tables setting and service.

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  Egg - A Dozen Ovatures

  Lizzie Stark

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  An unconventional history of the world’s largest cellular workhorse, from chickens to penguins, from art to crime, and more. 
  The egg is a paradox―both alive and not alive―and a symbol as old as culture itself. In this wide-ranging and delightful journey through its natural and cultural history, Lizzie Stark explores the egg’s deep meanings, innumerable uses, and metabolic importance through a dozen dazzling specimens. 
  From Mali to Finland, mythologies around the globe have invested the egg with powers of regeneration and fecundity, often ascribing the origin of the world to a cosmic egg. An oracle to Romans, fought over by Gold Rush gangs, used as the foundation of the Clown Egg Registry, and blasted into space, the egg has taken on larger proportions than, say, the ovum of an ostrich. 
  It has starred in global dishes from the Korean comfort food ttukbaegi gyeranjjim to the less regaled yet iconic soft-boiled egg. Stark writes a biography of French-born chef Jacques Pépin through his egg creations, and weaves in her personal experiences, like attempting to make the perfect omelet or trying her hand at pysanky―the Ukrainian art of egg decoration. She also explores her fraught relationship to the eggs in her body due to a familial link to cancer, and shares her delight in becoming a mother. 
  Filled with colorful characters and fascinating morsels, Egg is playful, informative, and guarantees that you’ll never take this delicate ovoid for granted again.

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  The Everything Cast-Iron Cookbook

  Cinnamon Cooper

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  Every chef worth her skillet knows cast iron beats nonstick every time! In The Everything Cast-Iron Cookbook, you'll learn how easy it is to create healthy and delicious recipes with these versatile pans. Food writer and cast-iron enthusiast Cinnamon Cooper shows you how to make 300 mouth-watering recipes, including:Quinoa and Beef-Stuffed Acorn SquashSeared and Roasted Pork BellySmoked Turkey ChiliRoasted Tomatillo and Green Chili SauceIcelandic Sugar-Glazed PotatoesShrimp and Avocado Pasta with a Tequila Tomato SauceFresh Fig MuffinsUpside-Down Apple Pie From fried chicken as scrumptious as Grandma's to spicy exotic Palak Paneer, these recipes will satisfy all year long. And this cookbook guides you though purchasing, seasoning, and cleaning your cast-iron pans. Cooking with cast iron proves what once was old is new again!

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  Keto Meal Prep - 30-Days Meal...

  Robert Miller

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  Get in shape with these delicious keto recipes 
  The Keto Meal Prep cookbook is perfect for beginners, because every recipe as an image to help you for your final result.The keto diet, also known as the low carb diet is quickly becoming one of the most popular ways to lose weight. A big part of that has to do with ketogenic cooking and delicious keto diet recipes you can easily whip up. Do you think a low carb diet means starving and depriving yourself? Certainly not. We’ve rounded up 90 crockpot recipes that will cause you to lose weight As Soon As Possible. 
  What you will find in this book: 
  • How To Pack Your Meal Easly 
  • Teaching Kids About Healthy Eating 
  • Images For Every Recipe 
  • 30-day Meal Plan To Get In Shape 
  • Breakfast, Lunch and Dinner Keto Recipes 
  • Much More...Save Time and Money with This Amazing Guide, Especially if You Are Starting Out with The Keto Diet!

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  A History of British Baking -...

  Emma Kay

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  A cultural and social history of Britain’s breads, cakes, and pastries through the ages, from the author of Dining with the Victorians. 
   
  The Great British Baking Show and its spinoffs are a modern-day phenomenon, but the British, of course, have been baking for centuries—and here, for the first time, is a comprehensive account of how Britain’s relationship with this much-loved art has changed, evolved, and progressed over time. 
   
  Renowned food historian Emma Kay skillfully combines the related histories of Britain’s economy, innovation, technology, health, and cultural and social trends with the personal stories of many of the individuals involved with the whole process: the early pioneers, the recipe writers, the cooks, the entrepreneurs. From pies to puddings, medieval ovens to modern-day mass consumption, the result is a deliciously fascinating read.

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  Make Bake & Celebrate! - How to...

  Annie Rigg

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  Queen of cakes, Annie Rigg knows how to celebrate. This step-by-step book will inspire you to create something special, no matter how new you are to cake decorating. Most of the cake recipes in the book are adapted from one of The Basics where you'll also find frostings and decorating techniques. The chapter For Birthdays will tick all the boxes, from a pretty Meringue Tower to the German Chocolate Cake. If you've always wanted to make your own cake For Kids but have never had the confidence, Annie's step-by-step Chocolate Polka-dot Cake will persuade you to try. Mother's day, Father's day, baby showers, weddings and Valentine's day - all occasions For Someone Special. A special day deserves a special wedding cake, and the three-tiered chocolate cake embellished with storebought French macarons looks so impressive. Everyone needs inspiration For the Holidays, such as a Stack of Stars for Christmas. Annie's simple ideas and step-by-step photos will encourage you to make, bake and celebrate today.Annie Rigg is an experienced freelance food stylist and writer. She has worked on numerous books and best-selling magazines, such as Sainsbury's Magazine, Olive, Delicious, Country Living and Good Food Magazine. She has worked with a number of top chefs, and used to cook for world-famous singers and bands on tour, including Tom Jones, Paul McCartney, Pink Floyd and The Rolling Stones.

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