Other books that might interest you

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  The Louisiana Seafood Bible: Shrimp

  Jerald Horst, Glenda Horst

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  “It’s a cookbook that’s so much more than a cookbook.”  —Todd Masson, Louisiana Sportsman “Yes, read the cookbook cover to cover. It is about shrimp, shrimpers, and how to enjoy eating one of our Gulf’s treasures.”  —Miriam Juban, owner of Juban’s Restaurant, Baton Rouge, Louisiana  There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now considered America’s favorite seafood. Advancements in transportation and communication have brought the coastal delicacy inland in the last few decades, resulting in a surge of popularity nationwide. Even as the taste for shrimp has drifted farther away from its seaside origins, it remains a traditional staple in the Gulf Coast region. Coauthor and fisheries expert Jerald Horst provides a wealth of information about the shellfish, including biology, history, industry, and meal preparation.  Shrimping has been a commercial industry in Louisiana since the 1870s. Based on his scientific knowledge, practical experience, and more than four decades near the Louisiana coast, Horst’s advice is valued among those in the industry. He expounds on the art and science of purchasing shrimp based on size, count, and weight. Recommending specific locations for stocking up during the season, the author warns against common misconceptions in choosing shrimp.  Along with his wife, Glenda, Horst is also adept at the art of cooking shrimp. The couple has included seventy-seven home-style recipes personally tested in their own kitchen. Molds, casseroles, gumbos, and salads reveal the variety of tastes that can be concocted from the small crustacean. Each recipe has been taken from residents of the Gulf, with four stars indicating the best of the best.

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  Vanilla - Travels in Search of...

  Tim Ecott

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  From Papantla in Mexico—“the city that perfumed the world”—to the Indian Ocean islands, Vanilla traces the story of the vanilla plant and its secretive trade.   From the golden cups of Aztec emperors to the ice cream dishes of US presidents, vanilla has mystified and tantalized man for centuries. The only orchid that produces an agriculturally valuable crop, vanilla can mask unpleasant tastes and smells, but also makes pleasant tastes stronger, smoother, and longer lasting. Because it has over four hundred separate flavor components, choosing premium vanilla beans is as complex as judging the aroma and taste of fine wine. Vanilla finds its way into over half of all dessert products sold worldwide, as well as the finest perfumes, well-known brands of rum and vodka, and even Coca-Cola and Pepsi. Americans consume more vanilla than anyone else on Earth—a fact that has forced growers and traders to mount armed guards over their plants in the tropical jungle. The traders who travel the world in search of America’s favorite flavor are a small and secretive elite. Vanilla is a globetrotting adventure that follows buccaneers, aristocrats, and gourmets, all in search of the ice cream orchid.

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  101 Things to Do with Chile Peppers

  Sandra Hoopes

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  Discover 101 ways to turn up the heat at breakfast, lunch, and dinnertime as you enjoy tongue tingling recipes such as Huevos El Diablos, Chipotle Chicken Spring Rolls, Green Chile Apple Crostata, Orange Habanero Creme Brulee, and Cherry Bomb Limeade.  

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  The Great Southern Wild Game...

  Sam Goolsby

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  A comprehensive collection of time-proven, southern-style recipes for savory dishes featuring venison, squirrel, rabbit, alligator, bear, duck, and more. Many people like to hunt but are not sure what to do with the game once they bring it home. A popular misconception is that only true outdoorsmen can stomach the taste of meat taken in the wild. Sam Goolsby is about to disprove that idea!  Hunter and outdoor writer Sam Goolsby is president of one of the most successful hunting lodges in the South, Cedar Creek Hunting Lodge, in the Piedmont area of Georgia. In the pages of this book, he demonstrates how to create savory dishes that any gourmet would love. Mr. Goolsby contends that wild game, when prepared with know-how, is every bit as delicious as food bought at the local grocery store. Learn how to cook venison, quail, wild turkey, and much more.

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  Lose Your Final 15 - Dr Ro's...

  Rovenia M. Brock PhD

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  Dr. Rovenia Brock is the nutrition coach who helped Sherri Shepherd of The View lose more than forty pounds and viewers of The Dr. Oz Show shed more than 5 million pounds. In Lose Your Final 15, she reveals her best-ever program to help you lose fifteen pounds in fifteen days by eating fifteen servings a day.Dr. Ro's plan is divided into three fifteen-day phases. In each phase, you'll enjoy fifteen servings of food per day while learning to identify foods by their real serving size. You will then choose your fifteen daily servings from forty-five mouthwatering recipes like Black Bean Pasta with Shrimp in Red Curry Sauce and Melon and Prosciutto Breakfast Salad with Fried Egg, all developed by Dr. Ro to keep you satisfied and on track. Also included are easy, delicious fifteen-minute meals for those extra-busy days.Beyond just a diet, Lose Your Final 15 includes fifteen-minute meditation guides and exercise plans that fit into any schedule. With Dr. Ro as your guide, you'll experience newfound vibrancy, health, and happiness.

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  Ginger Bread Cook Book

  Entertainment G2

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  The term gingerbread can refer to all manner of moist cakes, sweet loaves and hard biscuits. The most common ingredients include ginger, nutmeg, cinnamon, honey, treacle, dates, sugar and cloves. Ginger was originally used medicinally to settle upset stomachs, so biscuits and cookies were soon being sold in pharmacies, as well as monasteries and markets. By the end of the 18th century, gingerbread was extremely popular in towns like Market Drayton in Shropshire.
  Today, gingerbread refers to soft cakes and harder cookies like gingerbread men, which are a staple of children's parties, particularly around Christmas. Softer cakes are more popular in the United States, while the Belgians and Dutch tend to prefer a crumbly variant that is usually topped with butter and served at breakfast.
  This wonderful new ebook features 20 ginger-bread recipes guaranteed to get the taste buds tingling, from the classic gingerbread men, gingerbread houses and Christmas tree decorations to more modern twists such as gingerbread brownies, gingerbread latte fudge and maple gingerbread layer cake with salted caramel sauce.

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