Other books that might interest you

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  The Ultimate Plant Based Diet +...

  Minerva Palati

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  Minerva Palati invites you to discover the world of vegetarianism/veganism in this fantastic plant based guide where you will learn about the history and health advanatages of this revolutionary movement together with 52 recipes that are so easy-to-prepare, incredibly sumptuous and totally full of goodness. This guide is ideal for those that have recently developed a desire to become vegetarian or vegan but don't know where to start and also for those vegans or vegetarians that would like to expand their food choices. Be the change you want to see in the world!

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  Pecans from Soup to Nuts

  Marcelle Bienvenu, Keith Courrege

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  The ultimate culinary guide with tasty recipes and beautiful photos: “Highly recommended for nut lovers and Southern cooks.” —Library Journal   America’s most popular native nut, the pecan offers a wealth of flavors and myriad culinary possibilities. This ultimate nut lover’s guide to the pecan presents more than three dozen recipes for dishes ranging from simple roasted pecans to Pecan Bread Dressing and decadent Pecan Truffles. The featured appetizers, main courses, side dishes, and desserts showcase the nut’s exceptional versatility.   While they’re grown from Mexico to the Midwest, pecans have achieved their greatest celebrity in the American South, where vast pecan orchards provide the fodder for the holiday traditions of pecan pie and other comforting treats. These classic dessert recipes provide a sweet finish to this collection’s appealing savory dishes, such as Cheesy Pecan Wafers, Pecan-Ginger Chicken with Pecan-Rice Pilaf, and Stuffed Pork Chops with Asparagus and Pecan Butter. Sodium-free, fiber-rich, and packed with antioxidants, vitamins, and minerals, pecans are not only delicious, but healthful as well. Infused with complete information about harvesting pecans, storing them, and processing them, this elegant and sumptuously photographed collection is sure to satisfy every palate.   “Captures the versatility of this amazing ingredient with creative recipes for all tastes.” —Lally Brennan, co-proprietor, Commander’s Palace Family of Restaurants

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  Vegan Paleo - Protein-rich...

  Jenna Zoe

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  'Plant-based Paleo certainly delivers on its promise ... its recipes are interesting, healthy and tasty and will bring some variation to your meal time repertoire.'  Handmade magazine
  Sources say that before our ancestors learned to hunt, they ate a raw diet comprised of what they could gather in the wilderness. The plant-based diet gave us everything we needed then, and it does now! Plant proteins are easier for the body to absorb than animal proteins. A plant-based diet provides 10–15% of calories from protein, a safe intake for a healthy human. When eating a raw diet, nuts, sprouts, seeds, sprouted grains and leafy greens are examples of foods that are especially protein-rich. Recommended calcium intake is more healthfully achieved by eating leafy green vegetables like kale, and other calcium rich non-dairy foods like broccoli, seaweed, sesame seeds, and sprouted quinoa. Plants absorb calcium from soil; animals eat these plants to satisfy their hunger and nutrient needs.
  A plant-based diet goes straight to the source for healthy, easily absorbed calcium and much more. Jenna has created recipes to be enjoyed at any time of the day. Try Hemp Tabbouleh with Mint and Pomegranate, Kale Caesar Salad, Sweet Potato Gnocchi, Portobello Pizza Caps, Mango-Avocado Rolls, Raw Vegan Taco Salad, Cauli-Pops, Eggplant 'bacon', Raw Pad Thai,  and for a sweet tooth Homemade Coconut Yogurt.

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  CookFight - 2 Cooks 12...

  Julia Moskin, Kim Severson

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  At once hilarious and inspiring, CookFight is a one-of-a-kind cookbook that that pits the strategies and recipes of popular New York Times food reporters Julia Moskin and Kim Severson against each other as they take on the challenges today's home cook faces both in and out of the kitchen. An epic battle for kitchen dominance, CookFight features two well-seasoned cooks, 12 tough culinary challenges, and 125 mouth-watering recipes, plus a foreword by Frank Bruni, former chief restaurant critic of the New York Times. Fans of Mark Bittman, Melissa Clark, Ruth Reichl, and Dorie Greenspan, as well as top-rated cooking shows like Top Chef, Top Chef Masters, Iron Chef, and Hell's Kitchen, will be riveted by every round of this intense, no-punches-pulled CookFight until the final (dinner) bell!

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  History of Christmas Food and...

  Claire Hopley

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  A celebration of Yuletide food through the centuries.   This mouthwatering book celebrates classic Christmas stories and their food and feasts. Each chapter covers a different era and the important foodie tales of time, including Sir Gawain and the Green Knight, Jane Austen’s festive celebrations, and Christmas with Dickens. Claire Hopley rediscovers the joys of literary Christmases and the meals enjoyed by classic characters, including Harry Potter’s Christmas at Hogwarts with its impressive display of food, his first-ever feast after years of being neglected, and the Grinch’s failed attempt to ruin Christmas by stealing the Who-pudding in Dr. Suess’s children’s tale How the Grinch Stole Christmas.   With 40 must-try Christmas recipes, including a pork pie inspired by the one Pip gave to Magwitch in Charles Dickens’s Great Expectations, a Christmas Pudding recipe like those described in Anthony Trollope’s Orley Farm, as well as a turkey curry based on Helen Fielding’s Bridget Jones’s Diary, this book is the perfect gift for people who love Christmas, its traditions, and its foods, as well as a must-buy book for foodie booklovers who want to know more about Christmas feasts in their favorite tales.  

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  The Manhattan Cocktail - A...

  Albert W. A. Schmid

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  History, lore, and over fifty recipes in a “compulsively readable book about a classic American cocktail” (Susan Reigler, author of Kentucky Bourbon Country). 
   
  Alongside such classics as the Old Fashioned, Mint Julep, and Martini, the Manhattan has been a staple of the sophisticated bar scene since the nineteenth century. Never out of style, this iconic drink has seen a renaissance in the craft cocktail movement, with a boost from TV's Mad Men. In theory, the recipe is simple: a mixture of whiskey, vermouth, and bitters stirred with ice, strained, and presented in a cocktail glass garnished with a cherry. But the exact ingredients and proportions—as well as the drink’s true origins—inspire great debate. 
   
  In this guide, Albert W. A. Schmid dispels myths, including the tale that the Manhattan was created in 1874 by bartenders at New York City's Manhattan Club to honor the newly elected Governor Tilden at Lady Randolph Churchill’s request. Schmid also explores places and people that have contributed to the drink’s popularity and inspired its lore, including J. P. Morgan, who enjoyed a Manhattan every day at the end of trading on Wall Street. 
   
  The Manhattan Cocktail also examines the effects of various bourbons and whiskeys on the aroma and flavor, even answering the age-old question of “shaken or stirred?” With over fifty recipes as well as notes and anecdotes from personalities ranging from renowned mixologist Dale DeGroff to writer Sir Kingsley Amis, it will delight both the cocktail novice and the seasoned connoisseur.

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