Other books that might interest you

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  Vegan Slow Cooking for Two or...

  Kathy Hester

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  A slow cooker cookbook “filled with fantastic recipes that are perfectly sized for smaller households” (Stephanie O’Dea, New York Times–bestselling author of Make it Fast, Cook it Slow). 
   
  If you have a small family or are looking for better-portioned vegan meals (that don’t force you to eat chili for a week straight!), Vegan Slow Cooking for Two or Just for You is the perfect resource for you. Featuring recipes geared specifically for use with a 1.5- to 2-quart slow cooker, you’ll find endless meal ideas that you can make with minimal effort and maximum taste. Just prep a few items the night before or morning of, and come home to a hot meal—or side, or dessert—the moment you walk in the door! The little slow cooker is so easy to use that it makes cooking everyday a snap, so you can have a healthy variety of foods at a fraction of the cost of eating out. Inside, you’ll find a whole new world of food to fall in love with, from breakfast-y Pumpkin Polenta to comforting White Bean Quinoa Gumbo to luscious Blueberry Lemon Cake. You’ll be amazed at what your little slow cooker can do! 
   
  “Hester presents a collection of unique small batch recipes, from breakfast to dessert. . . . accompanied by beautiful photographs, demonstrating that slow-cooked food can be vibrant and colorful. VERDICT: Vegans, vegetarians, and anyone seeking healthy, appetizing slow cooker recipes in small portions will find this title informative and inspiring.” —Library Journal

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  How to Cook Everything:...

  Mark Bittman

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  Make Christmas gatherings memorable with this handy collection of holiday recipes from the #1 New York Times-bestselling author.   When winter comes, it’s time to pull out your pots and pans and fill your kitchen with wonderful aromas of fresh baked goodies and savory, slow-cooked treats. This collection of 20 traditional and nontraditional holiday hits (with variations) from Mark Bittman’s How to Cook Everything series is sure to make any get-together memorable, with: menus for a festive celebratory meal to share around the tableparty food perfect for a holiday get-togetherfoods that make great gifts

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  The Artisan Soda Workshop - 75...

  Andrea Lynn

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  “Seventy different recipes! And all of them easy-peasy to make in minutes! . . . And P.S., don’t forget that all these syrups make stellar cocktail add-ins.” —Kitchn 
   
  FLAVORFUL FIZZY SENSATIONS 
   
  Craft amazingly delicious and stunningly creative sodas using natural, gourmet syrups you make at home. Nothing is more refreshing than soda. But why settle for canned carbonation when you can make your own delectable sodas at home? Artisan Soda Workshop shows you how to take soda to the next level by making flavors like:Apricot-CinnamonRiesling and RaspberryMango ChilePrickly PearFizzy Cantaloupe Agua FrescaLemon-ThymePlum VanillaCranberry, Orange and Ginger 
   
  With step-by-step instructions and colorful photos, this book’s palate-pleasing recipes make it easy to create your own bubbly concoctions from exotic combinations of fruits, herbs and spices. These thirst-quenching drinks serve up bubblier parties, fill hot days with fizzy fun, and impress even the most discriminating of tastes.

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  Since Eve Ate Apples Much...

  Margaret Visser

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  A “funny and fascinating” cultural history about one of our favorite pastimes: eating (The Village Voice).   This is a delightful and intelligent look at the food we eat, with a cornucopia of incredible details about the ways we do it.   Presented like a meal, each chapter of Since Eve Ate Apples Much Depends on Dinner represents a different course or garnish, which Margaret Visser handpicks from the most ordinary American dinner: among them corn on the cob with butter and salt, roast chicken with rice, salad dressed in lemon juice and olive oil, and ice cream. Visser tells the story behind each of these foods and in the course of her inquiries reveals some unexpected treats: the history of Corn Flakes; the secret behind the more dissatisfactory California olives (they’re picked green, chemically blackened, and sterilized); and the fact that, in Africa, citrus fruits are eaten whole, rind and all.   For food lovers of all kinds, unexpectedly entertaining book is a treasure of information from the author of the New York Times Notable Book The Rituals of Dinner.   “Rich in surprising facts, unexpected connections, and a well-documented outrage at what modern technology and agribusiness have done to purity and quality . . . A remarkable amount of information [presented] seamlessly and entertainingly.” —Library Journal

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  Chesapeake Bay Crabs

  Judy Colbert

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  This guide to the Chesapeake Bay crab culture includes dozens of recipes, a history of Bay crabs, and illustrated instructions on buying and cleaning the popular crustacean. As the main ingredient in chowders, pastas, and appetizers, the taste of blue crab is part of life in the Chesapeake Bay area, a region steeped in crab culture. Home to the oldest commercial fishing industries in the country, it provides approximately one-third of the crabs consumed in the United States. Not only does this compilation of crab heritage contain tips on how to steam a crab without losing the claws, it is also a useful tool to take to the docks or market. A handy glossary helps readers tell the difference between a Jimmy and a Sally, not to mention a jumbo and a swamp dog. After listings of themed festivals and museum profiles early in the book, hearty recipes fill the pages with Crab Spring Rolls, Roasted Corn and Crab Chowder, Deviled Crab-Filled Crepes, and many more culinary delights.

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  Just Peachy

  Belinda Smith-Sullivan

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  The Southern chef and author of Let’s Brunch explores the many ways to eat a peach with nearly 70 recipes for breads, desserts, entrees, and more.   Chef Belinda Smith-Sullivan, granddaughter of Mississippi sharecroppers, is the go-to expert on everything peaches. In Just Peachy, she shares recipes for breads, breakfasts, appetizers, soups and salads, entrees, desserts, pies, sauces, preserves, condiments, and even drinks—all featuring delicious and juicy peaches.   But Just Peachy isn’t just recipes. Belinda offers essential information about the many peach varieties, as well as their history, orchards, farmers, and festivals. Peach lovers will enjoy this beautifully photographed cookbook as they take a sip of Sparkling Peach-Blueberry Lemonade or Peach Margherita, dip a spoon into a chilled Peach and Tomato Gazpacho, or bite into a Peach-Stuffed Pork Chop.

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