Other books that might interest you

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  Very Vegetarian

  Jannequin Bennett

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  Get the nutrition you need from a healthy vegan diet with this cookbook featuring 300+ recipes and an in-depth introduction by Olympian Carl Lewis. 
   
  In Very Vegetarian, executive chef Jannequin Bennett presents a wealth of recipes made with common foodstuffs that are uncommonly delicious—and completely nutritious. An ideal guide for anyone making the leap to a vegan diet, this volume provides essential nutritional information as well recipes featuring familiar foods and techniques. For those who have more experience with a plant-based diet, the book offers recipes that will broaden their culinary horizons. 
   
  In his introduction to this volume, nine-time Olympic gold medal winner Carl Lewis explains how going vegan made him a better athlete, and that a diet of fresh fruits and vegetables, whole complex carbohydrates, high quality proteins, and natural fats is the best way to ensure a person’s health and longevity. 
   
  Endorsed by the Physician’s Committee for Responsible Medicine. 
   
  Very Vegan was formerly published as The Complete Vegan Kitchen.

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  Seventy-Five Receipts for Pastry...

  Eliza Leslie

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  This nineteenth-century cooking manual was America’s first baking cookbook and the first to organize recipes by listing ingredients first. 
   
   Eliza Leslie’s Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was the first distinctively baking cookbook published in America, as well as the first to share ingredients in a systematic list order at the beginning of each recipe. As Eliza recorded at the time of initial publication, “All the ingredients, with their proper quantities, are enumerated in a list at the head of each receipt, a plan which will greatly facilitate the business of procuring and preparing the requisite article.” Not only was this collection of recipes and tips Leslie’s first cookbook, it was her most popular and influential cookery title. Featuring recipes ranging from Preserved Pine-Apple to Gooseberry Jelly, Curds and Whey, and Butter Biscuits, Eliza stressed that the recipes within the collection are “in every sense of the word, American,” as opposed to the many British and French cookbooks being produced at the time. She adds that if exactly followed, the articles produced from this book “will not be found inferior to any of a similar description made in the European manner.” 
   
  This facsimile edition of Eliza Leslie’s Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812

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  Macarons - Authentic French...

  Cecile Cannone

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  Learn to make delightful and delicious macarons from the master baker whose gourmet confections “rival those in Paris” (Zagat). 
   
  Cuter than a cupcake and more delicious, the adorable macaron is très en vogue. Cecile Cannone has mastered the art at her lauded MacarOn Café, where these beautiful, bite-sized treats are “feather-light, at once crunchy and chewy, and distinguished by rich buttercream filling” (New York Times). 
   
  Now Cannone teaches her techniques in this comprehensive cookbook full of classic and creative recipes. With helpful and inspiring color photos, this book offers everything you need to bake stunning macarons, including:Step-by-step instructions for baking perfect shellsSimple tricks for making smooth, melt-in-your-mouth fillingsDecorating tips for dazzling, artistic cookiesDelectable flavors from chocolate and espresso to lemon and pistachio

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  Anti-Inflammatory Cookbook - A...

  Madeline Larson

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  This book aims to provide basic information and Keto-based recipes that will help you live a life where you are not inadvertently increasing inflammation in your body. It was written to increase your overall wellbeing and help you kickstart a new lifestyle and diet that supports reducing inflammation and preventing further inflammation.  
  Inflammation is a common culprit when examining the causes and effects of a variety of medical issues. Unfortunately, many of the foods we eat daily contain ingredients and chemicals that trigger inflammation and can make the symptoms of various diseases and syndromes worse. 
  It’s important to remember that taking control of your lifestyle is the first step in improving your health. You will soon see how to remedy these issues using your new book of recipes. Be the envy of the neighborhood and throw a party to show off your new way of eating today and enjoy your new Ketogenic Diet. These are just a few of the topics you will learn more about in the Anti-Inflammatory Cookbook. 
  You will learn many new ways to enjoy tons of new ketogenic meals with a full 30-Day Diet Plan. No worries for you as a beginner; each recipe fully explains the process involved in the preparation of your new delicious meals and snacks. You will surely have everything you need to make delicious meals that you can enjoy without worrying about whether they will trigger your inflammation symptoms or not.

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  Spice & Ice - 60 Tongue-Tingling...

  Kara Newman

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  “If you like your cocktails to give off a little heat or tantalize your tongue with an unexpected burst of flavor, [this] is one book you’ll want nearby.” —Epicurious   From New York City to Los Angeles, top bars are serving up cocktails spiced with chiles, wasabi, ginger, and other fiery flavors. Spice & Ice brings this trend to the home bar with recipes for sixty tongue-tingling drinks, including Wasabi-tinis and Jumpin’ Juleps. As the author of the High Spirits column for Chile Pepper magazine, Kara Newman is the perfect coach for crafting beverages that bite. Don’t worry: these beverages may be peppery and warming, but they’re not too hot to handle! With suggestions for food pairings, facts about chile peppers, and tips on building a spicy liquor cabinet, Spice & Ice is a must-have for cocktail enthusiasts and chileheads!  “There’s more to spicy cocktails than the Bloody Mary . . . This helpful new book can help guide you through this relatively untrammeled terrain.” —Serious Eats  “Spicy is hot, both in the mouth and as a flavor trend . . . Spice & Ice is sure to heat up the bar.” —Cheers   “This beautiful little drink book, with its novel recipes and lovely photography, would be a welcome addition to the collection of any bartender or drink enthusiast that is ready to experience something new and exciting.” —RecipeFeast.com

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  An Omelette and a Glass of Wine

  Elizabeth David

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  A classic collection of articles, book reviews, and travel essays from “the best food writer of her time” (Jane Grigson, The Times Literary Supplement).  An Omelette and a Glass of Wine offers sixty-two articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including the Spectator, Gourmet magazine, Vogue, and the Sunday Times.   This revered classic volume contains delightful explorations of food and cooking, among which are the collection’s namesake essay and other such gems as “Syllabubs and Fruit Fools,” “Sweet Vegetables, Soft Wines,” “Pleasing Cheeses,” and “Whisky in the Kitchen.” Elizabeth David’s subjects range from the story of how her own cooking writing began to accounts of restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed.   Casually interspersed with charming black-and-white illustrations and some photographs, An Omelette and a Glass of Wine is sure to appeal to the ‘Elizabeth David’ book collector and readers coming to know Ms. David for the first time, who will marvel at her wisdom and grace.   “Savor her book in a comfortable chair, with a glass of sherry.” —Bon Appétit   “Elizabeth David has the intelligence, subtlety, sensuality, courage and creative force of the true artist.” —Wine and Food  

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