Other books that might interest you

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  Profiles from the Kitchen - What...

  Charles A. Baker-Clark

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  “A well-researched collection of portraits of famous figures from the culinary world’s past and present.” ―Library Journal   Despite their diverse personalities, backgrounds, and interests, the subjects of this book are a testament to the fact that both cooking and eating are endeavors well worth learning and sustaining. Profiles from the Kitchen includes well-known food writers such as M.F.K. Fisher, Eugene Walter, Elizabeth David, and John T. Edge; famous cooks such as Julia Child and James Beard; and contemporary chefs such as Rick Bayless and Susan Spicer.   Each individual has offered different views of food and cooking and has encouraged us to appreciate good cooking while considering other facets of our food—including how food relates to issues of social justice, spirituality, and sustainability.

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  Dr Sebi Smoothie Diet - Over 53...

  Stephanie Quiñones

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  Are you looking for an easier and more efficient way to cleanse, revitalize, and heal your body? 
  With the Dr. Sebi Smoothie Diet, You’ll gain all the benefits of fighting off diseases whilst drinking a delicious smoothie.  
  The Dr. Sebi Smoothie diet book is jammed packed with smoothies and many more ways to improve health, lose weight, remove phlegm and mucus, and naturally prevent other diseases. Discover over 53 Dr. Sebi Alkaline and electric smoothies compliant with the Dr. Sebi nutritional diet. This Diet consists of preventing the formation of mucus and making it difficult for infection-causing organisms to thrive.  
  Dr. Sebi diet practices involved cutting out all the food groups except live and raw foods, thereby encouraging them to eat as close as possible to raw vegan. We found that these smoothie recipes not only help to cleanse your body from all the waste from processed and man made foods, but also helps to boost your immune system, detoxify your liver and body waste, toxins, and severe liver damage.  
  Inside You Will Discover...The benefits of Dr. Sebi’s Alkaline and Electric Food dietsDr. Sebi’s main principles of his dietOver 53 Smoothie recipes for both Alkaline and Electric food dietsNutritional facts of every smoothie recipeStep by step recipe instructions”Bonus” Dr. Sebi’s top 19 medicinal herbal plants and its usesPlus much, much, more! 
  Click “BUY NOW” at the top of the page, and instantly Download Dr. Sebi Smoothie Diet: 53 Delicious and Easy to Make Alkaline & Electric Smoothies to Naturally Cleanse, Revitalize, and Heal Your Body with Dr. Sebi's Approved Diets.

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  La Cuisine Creole

  Lafcadio Hearn

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  Published in New Orleans in 1885, one of the great classics of Creole cuisine, believed to be the first Creole cookbook in print. 
   
  Although La Cuisine Creole was printed anonymously in 1885, Lafcadio Hearn is generally accepted as the author of this Creole culinary classic. In his introduction, Hearn describes the intriguing origin of this unique cuisine, explaining that, “it partakes of the nature of its birthplace—New Orleans—which is cosmopolitan in its nature, blending the characteristics of the American, French, Spanish, Italian, West Indian and Mexican . . . There are also obvious influences from Native Americans, African Americans, and others in the American melting pot.” Among the “many original recipes and other valuable ones heretofore unpublished” included in the book are Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of Gray-fish a la Creole, Pousse Café, Café brule, Okra Gombo, Grenouilles Frites, Pain Perdu, Sangaree, and a marvelous collection of fish, seafood, and game recipes. There are also instructions on “The Service of Wine” and a large number of recipes for drinks and cocktails.  
   
  This edition of La Cuisine Creole by Lafcadio Hearn was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.

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  Good Housekeeping: Blend It! -...

  Barbara Chernitz

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  With your blender and this book, you can create 150 amazing recipes for drinks, meals, meals that are drinks, and more. 
   
  You may know that Good Housekeeping recipes are triple-tested, nutritious, and tasty, but these treats are also pure, delicious fun. Mouthwatering color photos and illustrations will tempt you to get started, and there’s plenty of helpful information on using the blender effectively. Try a classic Banana-Strawberry Smoothie for breakfast and whip up a Frosty Cappuccino that’s better than store-bought. Serve chilled Gazpacho with Cilantro Cream for a cool summer meal. Hummus, Chicken Pâté, or Roasted Eggplant Dip with Herbs make great appetizers or side dishes. Every recipe includes prep and cooking times, the number of servings, and key nutritional details.

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  Salmon - A Cookbook

  Diane Morgan

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  “A beautiful cookbook with impressive photographs . . . Offers variety that any fish-lover will appreciate.” —Publishers Weekly   Diane Morgan is hooked on salmon and it shows. From the deck of a commercial fishing boat in Alaska to the fish farms in Scotland, she has traveled the world on a quest to find out everything there is to know about the world's favorite fresh fish. Learn the difference between wild and farmed salmon, discern among the varieties of species, whether Atlantic, Chinook, Coho, or Sockeye, and discover the heart-healthy benefits of including salmon in the diet. The real catch are the recipes. Salmon hash, thai coconut soup, salmon tacos, and a dramatic yet simple whole roasted version shows the incredible versatility of salmon—it’s perfect morning, noon, and night. It pairs well with an international array of flavors and can be poached, smoked, baked, or grilled. With tips for storing, preparing, filleting, cutting steaks, taking out pin bones, plus gorgeous scenic photographs of famed fishing areas, Salmon is sure to make a big splash in the kitchen.

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  Canal House Cooking Volumes 4–6...

  Christopher Hirsheimer, Melissa...

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  Volumes four through six in Canal House Cooking’s seasonal recipes series, including mouthwatering dishes for the novice and experienced cook alikeCanal House Cooking Volumes Four Through Six is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the summer, fall, and right through the holiday season. They’ll make you want to run straight to the store, market, kitchen, or out to the grill and start cooking.  In Farm Markets and Gardens we live in the season by shopping at farmers’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. Join us as a “salt-and-pepper cook,” making simple yet intensely flavorful dishes such as tomato salad and berry cobbler. In The Good Life we toast the good life and cook lots of big, delicious food. We turn out classic pâtés and terrines; top buckwheat blini with smoked salmon and trout roe; tuck black truffles under the skin of our roasted chicken. We fry apple fritters in the fall and decorate sugar cookies for the holidays.  Finally, good cooking relies on good shopping, so in The Grocery Store we buy smoked fish to make a delicious creamy stew. Bunches of fat local asparagus go into our shopping cart—we cook them simply and bathe them in a luscious lemon-butter sauce. We choose hearty escarole and tender young spinach and stock up on bags of frozen peas and fava beans to use in so many ways. We buy succulent rhubarb for an early spring tonic or for an Easter dessert, roasted and spooned over crisp meringues.

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