Other books that might interest you

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  Cooking Beef and Other Meats

  Mary June Smith

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  Do you love to cook?  This audiobook will teach you how to prepare beef and other popular meat products.

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  Cali'flour Kitchen - 125...

  Amy Kristine Lacey

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  A cookbook that uses cauliflower for delicious low-carb recipes for a variety of dietary needs, including gluten-free, vegan, Keto and Paleo. 
   
  Cali’Flour Foods has helped millions transform splurge foods into superfoods. And now, their first cookbook, Cali’Flour Kitchen, offers guilt-free recipes for every carb craving--from French Onion Soup and Quiche Lorraine to pizza, cookies, enchiladas, and lasagna. Cali’Flour Kitchen is designed for people across the dietary spectrum, whether you’re eating vegan, dairy-free, keto, paleo, or a plant-based diet. For those suffering from health issues like diabetes and autoimmune diseases, this cookbook reintroduces favorites meals, reinventing them to include a full serving of vegetables. With more than 125 recipes and photos plus detailed how-tos on creating cauliflower crusts, rice, crisps, wraps, and zoodles, Cali’Flour Kitchen is all about indulging without compromising health. 
   
  “Amy Lacey takes cooking healthfully with cauliflower to a whole other level . . . Every recipe is a surprise and whether you're cooking for yourself or trying to impress a crowd, there's something in this cookbook for everyone.” —Ali Maffucci, bestselling author and founder of Inspiralized 
   
  “Amy Lacey has elevated the lowly cauliflower to rockstar status.” —Robb Wolf, bestselling author of The Paleo Solution and Wired to Eat 
   
  “Amy doesn’t just focus on low-carb, she focuses on the benefits of cauliflower altogether.  Amy puts it all together with this cauliflower wonderland!” —Thomas DeLauer, ketogenic diet expert and author of Intermittent Fasting Made Easy 
   
  “These recipes make fueling up on power foods easy and delicious.” —Susan Hyatt, author of Bare

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  Bitters - A Spirited History of...

  Brad Thomas Parsons

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  Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. 
   
   
   
  Author and bitters enthusiast Brad Thomas Parsons traces the history of the world's most storied elixir, from its earliest "snake oil" days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process. 
   
   
   
  Bitters has a dozen recipes for customized blends, as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. Also featured are more than seventy cocktail recipes that showcase bitters' diversity and versatility. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes.

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  Note-by-Note Cooking - The...

  Hervé This

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  A renowned chemist and cooking pioneer breaks down the properties and benefits of cooking with molecular gastronomy.1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese—these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Hervé This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious—and inevitable—extension of his earlier pioneering work in molecular gastronomy.Includes an appendix with representative selection of recipes, vividly illustrated in color.“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France―and the world―cooks.”—Gourmet“[This] explores the science behind shape, consistency, odor, and color, giving readers the knowledge to create their own magnum opus in the kitchen.”—Discover

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  Ramen for Beginners -...

  Robin Donovan

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  Make easy and delicious ramen recipes at homeFrom the simple and straightforward, to the more complex and creative, Ramen for Beginners includes over 75 mouth-watering ramen recipes. Packed with umami, this ramen cookbook contains step-by-step instructions for beginners, including a primer on ingredients and getting your kitchen ramen-ready. Start with one of the "building block" recipes, like a rich chicken bone broth, then choose from seasoning and topping recipes to layer complex flavors in one slurpy bowl of comfort. Inventive recipes use both traditional and nontraditional ingredients to create fresh takes on comfort-food classics, including soy-marinated eggs and ramen with crispy kale. Enjoy this essential beginner's guide to making scrumptious bowls of ramen noodles with your own fresh ingredients any time the mood strikes.

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  Sophie Kooks Month by Month:...

  Sophie Morris

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  'School's out! The distant music of an ice cream van is a familiar sound near my house. It reminds me of summer days spent running around the Phoenix Park, playing frisbee and rolling down hills, wearing ourselves out until it was time to relax with a creamy 99. As an adult, I still love going to the park (without the rolling down hills part!) and the odd time I even indulge in some nostalgia by queuing with the kids for an enormous, super-soft whippy. July days are great days' Sophie!
  Enjoy gorgeous July recipes, including:
  - Classic Carbonara
  - Cherry Clafoutis
  - Best-Ever Steak Sandwich
  - Meringue Nests with Raspberry Cream Filling
  - Crispy Caramelised Chicken Thighs with Lemon and Coriander Rice
  - Quick Banoffee Pie
  - Lamb Burgers with Tomato and Coriander Raita
  - Raspberry Smoothies

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