Other books that might interest you

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  Fat Burning Diet With Metabolism...

  Green Greenleatherr

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  This book contains proven steps and strategies on how to maintain the ketogenic way of eating and enjoy your favorite sweet treats sans the guilt.  
  This book will show you that even though the keto diet involves controlling the amount of carbohydrates you consume, it does not mean having to give up your beloved cakes and other sweet treats. 
  In this book, you will learn plenty of recipes for keto-approved desserts, sweet snacks, and fat bombs that will blow your taste buds away with their almost sinful texture and taste. The best part is, these treats let you have your fill of healthy fats and sweets, and you still lose weight! 
  Inside, you will find out how the 5:2 diet works and how it can help you achieve your weight goals in a short period of time. Watch yourself transform without making drastic changes in your eating habit. I’ve also included some tips and tricks to get you started. 
  In this book, you will find:Recipes for detox and weight lossRecipes for better skin healthBenefits of ACVHow to make apple cider vinegar at home

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  Fruit Belly - A Four-Day Quick...

  Romy Dolle

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  The title of Swiss author Romy Dollé's Fruit Belly refers to abdominal bloat often accompanied by digestive distress: a common result of some basic dietary misconceptions in many fast-track, low-fat weight loss plans. With well-defined, easy-to-ingest information about how the body actually breaks down and distributes fats and nutrients, Fruit Belly provides a clear four-day quick-fix plan not only to relieve any existing abdominal distress but to help reset the metabolism and reawaken the body's natural desire for the kinds of real food it wants and needs to function at its best - while still losing unwanted pounds. 
  Fruit Belly outlines the fundamental advantages of combining a primal/paleo-style diet with a well-rounded exercise routine for a balanced, nonaggressive approach to weight loss that's suitable for even the busiest modern lifestyle. The book's program provides menu guidelines for breakfast, lunch, and dinner (including between-meal snacks!), and lots of quick and tasty recipes with affordable and easily accessible ingredients. Common misconceptions about the distribution of fat and muscle weight are also addressed, and simple core-strengthening stretches and exercises that can be done almost anywhere are included. 
  Moreover, the book explains in basic terms how the human body digests and distributes the nutrients in the food we eat; how our metabolism becomes quickly and chronically addicted to sugar (which includes fruit and carbohydrates); and the bio-chemical connection between mind and body that drives our sense of hunger and satiety. Fruit Belly provides a comprehensive and holistic solution to counter the crash-course weight loss approach - and puts you back on the path to a healthful and more energizing "nondiet" diet.

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  Cooking Apicius

  Apicius

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  Sally Grainger has gathered, in one convenient volume, her modern interpretations of 64 of the recipes in the original text. This is not 'recipes inspired by the old Romans' but rather a serious effort to convert the extremely gnomic instructions in the Latin into something that can be reproduced in the modern kitchen which actually gives some idea of what the Romans might have eaten. Sally Grainger, therefore, has taken great pains to suggest means of replicating the particular Roman taste for fermented fish sauce. It may sound unpleasant, but actually is not too far removed from the fish sauces of the Far East and any reproduction of Roman cookery must depend on getting this particular aspect right.

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  Pretzel Making at Home

  Andrea Slonecker

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  Easily enjoy fresh, handmade pretzels at home with these fifty creative pretzel recipes, featuring a variety of shapes, fillings, toppings, and dips. 
   
  Here’s a new twist on an old favorite: pretzels warm from the oven. DIY bakers can make their own crunchy, chewy, savory, or sweet artisan pretzels with this collection of fifty recipes that imagines every way to shape, fill, and top them. Here are the traditional versions as well as novel creations such as Philly cheesesteak pretzel pockets and fried pretzel with cinnamon sugar. More substantial dishes like wild mushroom and chestnut pretzel stuffing, and pretzel bread pudding with caramel sauce elevate the humble pretzel to dinner-table fare as this tantalizing cookbook takes a cherished everyday snack to the next level of culinary creativity.

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  Green Smoothie Cleanse - Detox...

  Lisa Sussman

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  CLEANSE THE GREEN WAY Unleash the power of leafy greens for a one-of-a-kind cleanse that doesn’t leave you starved or deprived. The easy-to-follow program in this book packs key vitamins, minerals and antioxidants into tasty and healing smoothies, including: •Spinach and Chocolate •Collard Waldorf Salad •Kale Green Goddess •Mustard Greens Curry •Parsley Chai Latte •Bok Choy Stir-Fry With tips on preparing smoothies ahead of time and transitioning on and off the cleanse, this book will transform you from head to toe. By drinking ultra-nutritious, delicious superfoods, you’ll feel amazing inside and out as you achieve: •Weight loss •Detox •Clear skin •Stronger immunity •Increased energy

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  The French Cook: Soups & Stews

  Holly Herrick

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  From the award-winning food writer and author of Tart Love, a step-by-step, French cooking class on soups & stews with plenty of recipes to try. Holly Herrick loves France and French cooking. And in this cookbook—her third in The French Cook series—she jumps into bowl after bowl of glorious French soups with inspired abandon and a generous dose of classical technique. Le Cordon Bleu trained chef and former resident of France focuses on the nuances and techniques for expertly layered flavors. Beginning with stocks, she continues with cold soups, classic soups and stews, creamy soups, and consommés in ensuing chapters, each one as delicious as the next. Similar to sauces (Herrick also penned The French Cook: Sauces), soups are the ideal conduit for creating maximum texture and flavor. Only, with soups and stews, the cooking canvas is much broader and there is a precise yet playful emphasis on presentation and garnishes. Whether a sumptuous French Onion Soup topped with croutons and bubbling Gruyere, or a riff on a classic sauce in the creamy, velvety Soup Soubise topped with fried shallots, all you need to know about making perfect French soups is neatly tucked between 128 beautiful pages.

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