Other books that might interest you

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  It's Only Slow Food Until You...

  Bill Heavey

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  From the beloved Field & Stream columnist: “Heavey takes us back to the joys—and occasional pitfalls—of the humble edibles around us” (The Wall Street Journal).   For Bill Heavey, being a sportsman is more than a hobby—it’s a way of life. So despite living inside the DC Beltway, raising a daughter who has an aversion to “nature food,” and having zero experience with foraging or gardening, Bill attempts the ultimate sportsman’s dream: living off the land.   Unsurprisingly, Bill’s foray into catching, finding, and growing his dinner doesn’t go exactly as planned. From battles with tomato-eating squirrels to a grizzly attempt at gutting perch to multiple failures at harvesting an appetizing salad, Bill stumbles through his quest for wild food with blood loss, humiliation, and hard lessons. Still, with the help of his locavore girlfriend and an eccentric neighbor who runs an under-the-table bait business, he manages to eat the way our ancestors did—and uncovers the true meaning of being full.   “Bold, courageous, hilarious, honest, and touching” (Duff Goldman), Bill Heavey’s first full-length book is a must-read look at how we consume, consider, and source our most basic of needs.

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  How to Start a Restaurant...

  Brian Mahoney

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  “An investment in knowledge pays the best interest” Benjamin Franklin 
  Starting your own Restaurant business is an exciting and rewarding journey that offers numerous advantages. From being your own boss to creating a flexible work schedule, running your own company allows you to shape your professional life in ways that are impossible when working for someone else. Introducing... 
  How to Start a Restaurant Entrepreneur Audio Book 
  How to write a business plan, get free money, discount supplies a website and zero cost Marketing! 
  by Brian Mahoney 
  With this amazing audio book you will discover... 
  * Every thing you need to start your Restaurant Business! 
  * The Best places to get your Restaurant supplies! 
  * Master your Restaurant knowledge with a glossary of Restaurant terms! 
  * How to select a optimized business name! 
  * How to form an LLC! 
  * The easiest way to get a powerful business website! 
  * How to select a profitable niche! 
  * How to develop a expert marketing plan! 
  * Zero Cost Business Launch Formula 
  * How to start with no money! 
  * Best ways to get business funding! 
  * Get Colossal Cash Crowdfunding! 
  * How to write a professional business plan step by step! 
  * Goldmine of Government Grants a step by step tutorial! 
  and much much more! 
  People are destroyed for lack of knowledge on how to take the proper action! 
  Starting your own Restaurant business can lead to personal and professional fulfillment.  
  But Don't wait... You'll wait your life away... 

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  Frank Cullotta's Greatest...

  Dennis N. Griffin, Frank Cullotta

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  The mobster portrayed in Casino “swaps his gun and fedora for an apron and chef’s hat and shares the recipes for some of his favorite dishes.” —Nicholas Pileggi, #1 New York Times–bestselling author and screenwriter of CasinoIncludes over 40 color photographs   Frank Cullotta was best known for his exploits as an associate of the Chicago Outfit and his role as Tony Spilotro’s enforcer and street lieutenant in Las Vegas. However, he had another interest besides crime. He loved to cook. In this book he shares some of his favorite recipes for your eating pleasure. Dennis Griffin first met Cullotta in 2005, and the two became close friends and co-authors of four books, including the bestseller The Rise and Fall of a 'Casino' Mobster. As Cullotta’s health failed, he was determined to bring their final collaboration into the world. The result is this collection of anecdotes, photos, and recipes—from the pizza served at the Las Vegas restaurant Cullotta opened (using stolen money) in 1979 to the mostaccioli his mom made and much more.   “I have known Frank Cullotta since he served as a technical consultant for the movie Casino. Frank’s reputation is primarily that of a master criminal and an enforcer for Chicago Outfit mobster Tony Spilotro. While that is true, he also had a softer side that few people knew about. He loved to cook . . . If you like to prepare and eat delicious meals, this is the book for you.” —Nicholas Pileggi

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  The Fish Sauce Cookbook - 50...

  Veronica Meewes

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  Acclaimed chefs find innovative uses for this classic Asian staple—with fifty recipes ranging from meat and pasta dishes to cocktails and desserts. 
   
  Long used as a key umami flavor in Asian cooking, fish sauce is becoming a ubiquitous ingredient with prominent chefs finding new and unexpected ways to add it to their dishes. In The Fish Sauce Cookbook, readers will discover the origins of fish sauce, compare different brands and varieties, and learn about proper care and storage of this magical briny sauce. 
   
  Starting with the formula for making homemade fish sauce, author Veronica Meewes dives into a wide variety of fare, from slow-roasted meats and classic Italian pasta dishes to craft cocktails, salad dressings, and even desserts.  
   
  Renowned chefs and food personalities from around the globe share original recipes, such as Shrimp Toast with Nuom Choc from Kevin Luzande Acabar; Spiced Lacquered Duck Breasts from Andrew Zimmerman; Crispy Farmer’s Market Vegetables with Caramelized Fish Sauce from Chris Shepherd; Caramel Miso Glaze from Monica Pope; and Hamachi Tostadas with Fish Sauce Vinaigrette from Jon Shook and Vinny Dotolo.

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  Surviving Lung Cancer - A...

  Dr. Dale Pheragh

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  This book is an important book for all cancer and non- cancer patients looking for solution and also for those who knows the importance of avoiding what could trigger lung cancer in them, as it has uncovered the holy grail those who want to optimize their chances for cure have been seeking. This book is filled with important information for everyone, whether struggling with cancer or not.Lung tumour causes mutations in cells. Typically, your body programs cells to die at a particular stage in their life cycle to avoid overgrowth. Malignancy overrides this training, leading to cells overdevelopment and multiplying when they shouldn't; the growth of cells leads to the introduction of tumours and the harmful effects of cancer. In lung cancer, this design of cell overgrowth occurs in the lungs (essential organs for breathing and gas exchange); doctors typically diagnose two lung cancer types, small cell, and non-small cell, depending on how they appear under a microscope. One is much more likely to have non-small cell lung malignancy than a low cell.However, anyone taking tobacco and constant contact with smoke can boost the likelihood of developing lungs tumour. Lungs cancer can also be improved if one has a brief history of contact with inhaled chemicals or other poisons; even if this contact with chemicals and other toxins was in the past, it might cause changes in lung cells that lead to tumour.This book will walk you through what to do to avoid lung cancer and also what to do to get better if you have lung cancer.

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  The Trouble with Brunch - Work...

  Shawn Micallef

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  One of The Globe and Mail's Globe 100: Best Books of 2014
     
  Every weekend, in cities around the world, bleary-eyed diners wait in line to be served overpriced, increasingly outré food by hungover waitstaff. For some, the ritual we call brunch is a beloved pastime; for others, a bedeviling waste of time. But what does its popularity say about shifting attitudes towards social status and leisure? In some ways, brunch andother forms of conspicuous consumption have blinded us to ever-more-precarious employment conditions. For award-winning writer and urbanist Shawn Micallef, brunch is a way to look more closely at the nature of work itself and a catalyst for solidarity among the so-called creative class.
     
  Drawing on theories from Thorstein Veblen to Richard Florida, Micallef traces his own journey from the rust belt to a cosmopolitan city where the evolving middle class he joined was obliviousto its own instability and insularity.
     
  The Trouble with Brunch is a provocative analysis of foodie obsession and status anxiety, but it's also a call to reset our class consciousness. The real trouble with brunch isn't so much bad service and outsized portions of bacon, it's that brunch could be so much more. 
     
  'At the crux of it, Micallef's issue with brunch is a lack of self-awareness, and his book is essentially a call to arms to consider the implications of one's actions, even for something as innocuous as meeting friends for eggs and mimosas.'
     
  – Bookslut
     
  Praise for Shawn Micallef:
     
  ‘As Toronto grows into a more mature, more compelling city, a new group of non-academic, street-smart urbanists has emerged to appreciate it – with-it young writers, architects and men and women about town who love big cities and see things in Toronto that most of usmiss. Shawn Micallef is one of the sharpest of this sharp-eyed breed.’
     
  – Globe and Mail
     
  ‘A smart and intimate guide to the city that makes you feel like an insider from start to finish.’
     
  – Douglas Coupland [on Stroll]

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