Other books that might interest you

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  Why Vegan: The Ultimate Guide to...

  Edwyn Norwood

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  Why Vegan: The Ultimate Guide to Vegan Diet, Learn Vegan Cooking, Vegan Recipes and How to Set Up Your Vegan PantryThe people in our modern society are concerned with multiple issues. Health and the environment are two very big ones that are at the forefront. People want to eat well and lessen their environmental impact. Threats of global warming and obesity are two of the biggest concerns. Some people decide they want to tackle both at the same time. Making the choice to become a vegan is a decision that is made just as much for health reasons as well as environmental and ethical ones. Vegan cooking is simply food that is prepared within the vegan specifications so that it supports that lifestyle.This audiobook will teach you all about the vegan diet, what does it mean to be a vegan, what makes food vegan or not and the basics on how to cook vegan food the right way. You will learn all the typical ingredients of vegan food and the cooking techniques you need to learn. This audiobook will discuss the following topics:- What is Vegan Cooking?- Typical Ingredients in Vegan Cooking- Setting Up the Vegan Pantry- Basics of Vegan Cooking- Creating a Complete Meal- Special Nutritional Considerations- Recipes- And many more!There's a lot of information to take in on how to enjoy a vegan diet. To learn more, scroll up and click “add to cart” now!

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  The Sqirl Jam (Jelly Fruit...

  Jessica Koslow

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  A home cook–friendly recipe collection of over seventy-five famed jams, jellies, butters, marmalades, and other fruit preserves, from a James Beard–nominated chef. 
   
  “This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet—the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.

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  A Sidecar Named Desire - Great...

  Greg Clarke, Monte Beauchamp

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  A rollicking history of alcohol and its literary imbibers, from Jane Austen’s beer brewing to James Joyce’s passion for Guinness to E.B. White’s cure for writers’ block—a dry martini—by celebrated illustrator Greg Clarke and award-winning editor/art director Monte Beauchamp. 
  ""Civilization begins with distillation.""—William Faulkner 
  ""Bourbon does for me what the piece of cake did for Proust.""—Walker Percy 
  ""God has a brown voice, full and soft as beer.""—Anne Sexton 
  Throughout history, there has been no greater catalyst for creativity among writers—so they claim—than a good, stiff drink. From Aristophanes’ attraction to wine, to Dostoevsky’s breakfast of grain vodka and brown bread, to Joan Didion’s fondness for gin, stories abound of how booze has fueled and inspired our literary icons. 
  In this volume, cartoonist Greg Clarke and comics anthologist Monte Beauchamp take us on an unforgettable literary bar crawl. A Sidecar Named Desire is packed with historical factoids, anecdotes, booze trivia, and fascinating detours into the lives of our most storied literary personalities—along with literary-themed cocktail recipes such as Ernest Hemingway’s Death in the Afternoon and Philip Larkin’s Gin and Tonic set to verse. 
  For the literary-minded drinker—whether wine, gin, vodka, beer, whiskey, or tequila is your elixir of choice—A Sidecar Named Desire will whet your appetite. Bottoms up!

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  Turkey - More than 100 Recipes...

  Leanne Kitchen

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  Experience the tastes and the sights of the Middle Eastern nation of Turkey with this blend of cookbook and travelogue. 
   
  Turkey’s culinary customs are as rich and varied as its landscape, and award-winning food writer Leanne Kitchen does justice to them both with more than 170 glorious photographs of the country’s foods and people that make readers want to drop everything and board the next plane. More than one hundred recipes from across seven diverse regions—including the narrow streets of Istanbul, a fishing village on the Aegean, and the sheep-lined roads near Lake Van—showcase the best of Turkish cuisine. Comforts of the countryside and delicacies from the Ottoman Court span every course, from simple meze dishes such as spiced lentil kofta to sophisticated rose and pistachio sweetmeats for dessert. This enduring travelogue makes a perfect gift for ambitious cooks and armchair travelers alike.

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  More-with-Less - A World...

  Doris Longacre

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  How we cook can change the world.With one small idea, a movement was born. The essential cookbook of simple eating and Christian compassion, More-with-Less has given generations of cooks basic, healthy recipes that are gentle on the budget and mindful of those who are hungry. This 40th anniversary edition preserves hundreds of timeless recipes and tips from Doris Janzen Longacre’s bestselling cookbook and offers updates by award-winning food writer Rachel Marie Stone.If you own just one cookbook, More-with-Less is the one. Serve your household nourishing meals and inspiring stories about sharing resources and living with less. Join a community that is cooking with a conscience.The World Community Cookbook series benefits the work of Mennonite Central Committee, a worldwide ministry of relief, development, and peace. Nearly one million copies sold.Simple. Wholesome. Generous. Faithful.Key features of the 40th Anniversary edition include:Classic recipes with tips for contemporary cooksColorful photographs throughoutNew recipes featuring fresh, healthy ingredientsUpdated nutritional information and cooking techniquesInspiring stories of living joyfully and simplyRecipe labels on vegetarian and gluten-free dishes

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  Girl Hunter - Revolutionizing...

  Georgia Pellegrini

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  What happens when a classically-trained New York chef and fearless omnivore heads out of the city and into the wild to track down the ingredients for her meals? After abandoning Wall Street to embrace her lifelong love of cooking, Georgia Pellegrini comes face to face with her first kill. From honoring that first turkey to realizing that the only way we truly know where our meat comes from is if we hunt it ourselves, Pellegrini embarks on a wild ride into the real world of local, organic, and sustainable food. 
  Teaming up with veteran hunters, she trav-els over field and stream in search of the main course—from quail to venison and wild boar, from elk to javelina and squirrel. Pellegrini's road trip careens from the back of an ATV chasing wild hogs along the banks of the Mississippi to a dove hunt with beer and barbeque, to the birthplace of the Delta Blues. Along the way, she meets an array of unexpected characters—from the Commish, a venerated lifelong hunter, to the lawyer by day, duck-hunting Bayou philosopher at dawn—who offer surprising lessons about food and life. Pellegrini also discovers the dangerous underbelly of hunting when an outing turns illegal—and dangerous. 
  More than a food-laden hunting narrative, Girl Hunter also teaches you how to be a self-sufficient eater. Each chapter offers recipes for finger-licking dishes like:    wild turkey and oyster stew    stuffed quail    pheasant tagine    venison sausage    fundamental stocks, brines, sauces, and rubs    suggestions for interchanging proteins within each recipe 
  Each dish, like each story, is an adventure from begin-ning to end. 
  An inspiring, illuminating, and often funny jour-ney into unexplored territories of haute cuisine, Girl Hunter captures the joy of rolling up your sleeves and getting to the heart of where the food you eat comes from.

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