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  The One True Barbecue - Fire...

  Rien Fertel

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  Whole hog barbecue is a culinary art form that is both disappearing and experiencing a renaissance. In The One True Barbecue, Rien Fertel chronicles the uniquely southern art of whole hog barbecue-America's original barbecue-through the professional pitmasters who make a living firing, smoking, flipping, and cooking 200-plus pound pigs.More than one hundred years have passed since a small group of families in the Carolinas and Tennessee started roasting a whole pig over a smoky, fiery pit. Descendants of these original pitmasters are still cooking, passing down the recipes and traditions across generations to those willing to take on the grueling, dangerous task. This isn't your typical backyard pig roast, and it's definitely not for the faint of heart.Fertel finds the gatekeepers of real southern barbecue to tell their stories and pays homage to the diversity and beauty of this culinary tradition. For anyone who has enjoyed the heavenly taste of tender, smoky, tangy whole hog, The One True Barbecue illuminates the origins and nuances of America's one true cuisine, and is an eye-opening and deeply enjoyable look at the fascinating and complex makeup of southern heritage and tradition.

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  89 Original Recipes for Coffee...

  Betty Sherman

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  A wonderful assortment of great cover recipes to spice up your life. 89 recipes that anyone can make. Coffee is a popular drink but this can make it even more popular in your home or whereever you make coffee.

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  Mashed - Beyond the Potato

  Holly Herrick

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  The award-winning food writer and author of Tart Love shows you there’s more to mash than potatoes with this amazing collection of recipes. This fresh take on classic comfort foods includes not only delicious variants on mashed potato dishes, but also gratins, soups, dips, sauces, guacamoles, pâtés, casseroles, panna cottas, and sorbets made with a plethora of vegetables, fruits, beans, grains, nuts, eggs, and even meats. Hot or cold, savory or sweet, classic or innovative, rustic or elegant, Mashed shows that mashing doesn’t need to stop at just traditional mashed potatoes.“Mashes are redolent of homey comfort, yet can also be sophisticated and elegant, perfect dinner party fare.... This beautiful book carries you through the seasons with recipes that are fresh, simple, and out-of-this-world delicious.”—Jamie Schler, Huffington Post

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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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  The Science of Cooking

  Kristie Myers

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  The Science of Cooking: Become a Better Cook With These Essential Cooking Basics and Tips! Learn Valuable Cooking Tips That Will Help You Become a Great Cook!Cooking is a form of art. You should be creative and unafraid of trying new things in the kitchen. Creativity is great and so is practicality. Taking on cooking is a great way to make yourself feel better about your food choices too. You can see what you put into a dish and then be rewarded by the tastes and flavors you've tailored to your specifications. If you are looking to improve on your cooking skills, a refresher class in the basics can be a great investment of your time. But if you are too busy for that, this audiobook can help you get back to some cooking basics that you may have forgotten or overlooked. It offers numerous cooking tips that will truly be beneficial in the kitchen.This audiobook will cover the following topics:- All There Is To Know About Cooking- Basic Steps On How To Become A Good Cook- Basic Things To Consider When It Comes To Cooking- Basic Tips That Will Get Good Food On The Table- Be A Better Cook With These Useful Tips- Better Cooking With Less Effort - Quick Ways To Brush Up On Your Kitchen Skills- Change Your Cooking Style With These Recommendations- Cooking Tips And Techniques No Chef Should Be Without- And many more!Cooking may not be for everyone, but if you feel it is for you, you should be getting more information and advice to ensure you are getting some good meal ideas together. To learn more, scroll up and click “add to cart” now!

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  Baking with Less Sugar - Recipes...

  Joanne Chang

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  Recipes for mouthwatering desserts with minimal refined sugar from the James Beard Award–winning pastry chef and author of Flour.   Trust Joanne Chang—beloved author of the bestselling Flour and a Harvard math major to boot—to come up with this winning formula: minus the sugar = plus the flavor. The sixty-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice. In addition to entirely new go-to recipes, she’s also revisited classics from Flour and her lines-out-the-door bakeries to feature minimal refined sugar. More than forty mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels.

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