Other books that might interest you

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  Southern Lights - Easier Lighter...

  Lauren McDuffie

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  This is a hassle-free, lighter take on Southern cooking that proves the notion less can so often be more. By reimagining beloved Southern classics and viewing them through a more health- and lifestyle-conscious lens, Lauren McDuffie’s Southern Lights: Easier, Lighter, and Better-for-You Recipes From the South explores ways to make Southern cooking more accessible without sacrificing flavor or quality. Setting traditionally heavy recipes to a decidedly more healthful tune and showing off some Southern fare that is already light to begin with (the heart of Southern cooking beats for fresh, seasonal produce), this cookbook will give you ways to enjoy your favorite Southern dishes more often. It is bursting with some seriously delicious Southern powerhouses—a true all-star lineup—for breakfasts, lunches, appetizers, snacks, dinners, holiday dishes, desserts, and more.

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  Bread Baking for Beginners -...

  Mark Leon Georgia

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  You Are About To Discover How Exactly You Can Master The Craft Of Bread Baking To Become A Perfect Baker That Can Consistently Make Incredible Baked Stuff All The Time! Are you tired of using the same approach to baking and want to advance, explore new ideas and revive your bread-baking experience, make money off it and delight your family and friends with something “different?” Or are you totally new to bread baking and want to kick start your journey like a pro? Baking is one of the most pleasurable things to do, but like most food preparation methods, it can get boring, tiresome and demoralizing when you do it the same way over and over again, or if you do it the wrong way and get less than impressive results. This is particularly devastating if you’re passionate about baking! By virtue that you are reading this, it is clear you are tired of making mistakes or just winging it as far as baking all manner of breads, cookies, muffins, loaves and other baked food stuffs is concerned. More precisely you will discover:    • How bread baking has evolved over time, how it’s being practiced today, and how it should be done for the perfect bread    • The ingredients you need to bake bread, how to get the right ones and store them properly    • How to select your baking tools and equipment    • The steps you need to take to bake properly, and the techniques to utilize    • How to make dough, including sourdough and pre-fermented versions    • Easy recipes to help you make different kinds of bread …And so much more!

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  The Food of a Younger Land - A...

  Mark Kurlansky

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  Mark Kurlansky's new book takes us back to the food of a younger America. Before the national highway system brought the country closer together, before chain restaurants brought uniformity, and before the Frigidaire meant that frozen food could be stored for longer, the nation's food was seasonal, regional, and traditional. It helped to form the distinct character, attitudes, and customs of those who ate it.While Kurlansky was researching The Big Oyster in the Library of Congress, he stumbled across the archives for the America Eats project and discovered this wonderful window into our national past. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, Franklin D. Roosevelt created the Federal Writers' Project under the New Deal to give work to artists and writers, such as John Cheever and Richard Wright. A number of writers-including Zora Neale Hurston, Eudora Welty, and Nelson Algren-were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project was abandoned in the early 1940s and never completed.The Food of a Younger Nation unearths this forgotten literary and historical treasure. Mark Kurlansky's brilliant compilation of these historic pieces, combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery store was a thing of the future.

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  How To Make Pastry - Your Step...

  HowExpert

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  If you want to learn how to make pastry quickly and easily, then check out "How To Make Pastry" guide. 
  In this step-by step guide, you will learn the different types of pastries, its ingredients and appropriate fillings depending on the pastry type. 
  - Learn to bake pastry at the comfort of your own home. 
  - Bake pastries quickly and easily. 
  - Learn to prepare variety of Western Style pastries. 
  - Impress your friends to this newfound ability to bake pastry. 
  - Have your family feel that you love them by serving delicious pastry. 
  - Save time to learn the basics of baking pastries. 
  - Be able to put up a small pastry business that can give you extra income from home. 
  - Save money for preparing home-made pastries to serve when there are family gatherings or other events. 
  - Learn how to make pastry doughs and fillings. 
  - And much more. 
  HowExpert publishes quick 'how to' guides on all topics from A to Z by everyday experts.

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  Saved By Soup - More Than 100...

  Judith Barrett

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  “There isn’t a single soup . . . that doesn’t sound delectable . . . quite impressive considering none of [the] recipes contains more than three grams of fat.” —Publishers Weekly 
   
  There is no better way to tap into today’s soup craze than with this glorious cookbook, filled with more than 100 deliciously low-fat soup recipes. Author Judith Barrett lost pounds and inches using these mouthwatering recipes, each of which contains less than three grams of fat per serving. Cutting the fat posed no bar to creating soups with incredible flavor—Black Mushroom and Spinach Wonton Soup and Creamy Fennel Soup with Shrimp both contain only one gram of fat. 
   
  Barrett offers soups to be savored for every season. In the fall, Creamy Carrot Soup or Roasted Beet Borscht will delight you. Winter Squash Soup with Thyme or Real Gumbo with Okra and Chicken is sure to take the edge off the cold during the snowy months. Come springtime, there is Vidalia Onion Soup or Arugula Vichyssoise, and to beat the summertime heat, make a batch of Cool Cucumber and Yogurt Soup or Creamy Tomato Bisque with Shallots and Tarragon.  
   
  Soups “from the sea,” like Mediterranean Fish Stew and New York Red Clam Chowder, will leave a briny tingle on your palate. If it’s legumes you crave, try: Lentil and Portobello Mushroom Soup or Miami Black Bean Soup. Or experiment with the variety of international soup recipes that are offered, from Chinese Cabbage Soup with Cellophane Noodles to Italian Minestra of Swiss Chard and Rice. 
   
  “Not just for the diet shelf, this attractive book, with many full-page color photographs, is recommended for most collections.” —Library Journal

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  LA Son - My Life My City My Food

  Roy Choi, Tien Nguyen, Natasha Phan

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  A memoir and cookbook from the creator of the gourmet Korean-Mexican taco truck Kogi, the star of Netflix's "The Chef Show," and the culinary advisor to Jon Favreau's film "Chef."“Roy Choi sits at the crossroads of just about every important issue involving food in the twenty-first century. As he goes, many will follow.”—Anthony BourdainFrom the maverick chef the New Yorker called “The David Chang of L.A.” comes a cookbook that’s as inventive, creative, and border-crossing as the city to which it pays homage: Los Angeles.Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way.Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

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