Other books that might interest you

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  Comparing the Mediterranean Diet...

  George Alvarez

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  Comparing the Mediterranean Diet and the Blue Zone Diet : Increased Life Span, Increased Sexual Desire, Increased Sexual Endurance, Increased Sexual Performance , Boost Energy, Lose Weight and Fat , Gain Muscle Mass, Hormones In Balance, Increased Mental Sharpness and Long Term Mental Health, and Prevent Disease.

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  How to Jug a Hare - The...

  Sarah Rainey

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  Featuring a forward by a bestselling food writer from The Telegraph, this collection from the newspaper’s archives celebrates all things culinary. 
   
  The opening of the Savoy in 1889, with Auguste Escoffier at the helm of its kitchen, rang in the new era of the celebrity chef. Though food is intrinsic to our very existence, the public’s interest was piqued and our pursuit of gastronomy has been on the rise ever since. Fortunately, The Telegraph has been there to document it. 
   
  Trawling through the archives, features writer Sarah Rainey, has read through the great and the good as well as the more nostalgic recipes and culinary contemplations. Contributions from literary figures and their kitchens such as A.S. Byatt, sit beautifully alongside the slightly less erudite but equally wonderful entries that are a snapshot into the era they were written. 
   
  The hidden gems of the past include interviews with “up-and-coming” chefs including Richard Stein, producing the best of New British Cooking in Padstow, not to mention the flamboyant Egon Ronay extolling the virtues of the “new” trend of coffee houses. 
   
  Sometimes preventing hollandaise from splitting when you are sweating in a hot kitchen is just not worth it. So take some time out, sit down and read about what Mary Berry did before Great British Bake Off, how Heston Blumenthal wasn’t the first person to make weird flavours of ice cream and the trade tips from the perennially progressive Elizabeth David. 
   
  With a foreword by food journalist and author Bee Wilson, this collection is the perfect gift for your favorite foodie or home chef.

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  Tampa Bay Beer - A Heady History

  Mark DeNote

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  The founder and editor of Florida Beer News serves up the brewing history and craft brewery scene of the Sunshine State’s west coast destination city.  
   
  More than thirty breweries currently call the Tampa Bay area home. With a history that spans a century, the brewing industry has experienced highs and lows. The end of Prohibition allowed more to join in on the brewers’ art. Anheuser-Busch’s emergence as a powerhouse caused a decades-long lull in craft brewing beginning in the 1960s. From the ceremonial brewing vessels of native peoples to the sleek brewhouses of modern craft brewers, the Bay area is a shining example of the developing trade. Author Mark DeNote recaps the sudsy history of beer makers in the Big Guava.

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  Kosher Creole Cookbook

  Mildred L. Covert

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  From “a pioneering scholar of Southern and Jewish food traditions,” Creole cooking recipes that adhere completely to the laws of Kashruth (The Jewish News).   Blend a dash of Kosher with a pinch of Creole and you have the Kosher Creole Cookbook. The authors have combined two famous culinary traditions: the Creole—blend of certain aspects of French, Spanish, African, and American cooking—and the Jewish, dating from biblical times. Those who keep Kosher can now savor the Creole cuisine for which New Orleans is famous. Imaginative substitutes that unite to create authentic Creole flavor serve to replace ingredients that conflict with the laws of Kashruth. Arranged by month, the recipes highlight feasts and festivals in the Jewish calendar or in the city of New Orleans. Each chapter is also introduced by fascinating sketches about the history, traditions, and culture of the Crescent City.   “This is a delightful and unusual addition to your collection of cookbooks.” —Jewish Week

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  Smokin' - Recipes for Smoking...

  Christopher Styler

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  Get that great taste of wood-smoked food using the top of your kitchen stove.Contains everything you need to know about smoking foods at home, using a stovetop smoker.Chris serves up 36 master recipes for smoking everything from whole chickens to shrimp, plus 95 recipes for soups, salads, and sides that use smoked ingredients. There's Tea-Smoked Duck; Smoked Eggplant Soup; and Fettuccine with Smoky Salmon, Peas, and Leeks to name just a few. The possibilities are limited only by your imagination and your love for smoky flavor. With Chris Styler's tips, techniques, and pointers, smoking food is simple, fast, and the taste speaks for itself. Smokin' -- it's well, smokin'.

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  I'm Just Here for More Food -...

  Alton Brown

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  Dig into the science, history, and trivia of baking in this follow-up to the James Beard Award–winning I’m Just Here for the Food. Includes recipes!   Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists.   Recipes include:    Piña Colada Waffles  Chicken and Dumplings  Free-Form Apple Pie  Chocolate Pound Cake  Pizza Dough  Halloween Mousse  Everyday Bread  And more!   “I’m Just Here for More Food takes one of the most knotty areas of cooking and makes it delightfully straightforward. For anyone who’s interested in baking, even an expert, this book offers an enormous amount of useful and fascinating information.” —The Austin Chronicle  “An instruction manual for people who want to be better bakers . . . Anyone who has a yen to learn the science and methodology behind good food will find this a fascinating read.” —Publishers Weekly

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