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  The Complete Nose to Tail - A...

  Fergus Henderson

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  An exhilarating compendium that brings together maverick chef Henderson’s two acclaimed cookbooks—Whole Beast and Beyond Nose to Tail.  
   
  Adventurous palates as well as some of the most famous names in the food world—including Mario Batali, Anthony Bourdain, Jamie Oliver, and Daniel Boulud—flock to Fergus Henderson’s London restaurant, St. John, to indulge in his culinary artistry. A conscientious and resourceful chef who lives by the motto “Nose to Tail,” Henderson advocates using everything that is possibly edible of fowl, beast, and fish, creating dishes that fuse high sophistication with a strong tradition of rustic thriftiness. 
   
  The Complete Nose to Tail presents Henderson’s complete culinary oeuvre: recipes that offer a unique and delicious eating experience. Both refined and curious eaters can enjoy a taste of the wild side with such dishes as Pig’s Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, and Roast Bone Marrow and Parsley Salad, as well as sumptuous familiar fare, including Deviled Crab; Smoked Haddock, Mustard, and Saffron; and Green Beans, Shallots, Garlic, and Anchovies. There are desserts, too: sublime puddings, such as the St. John Eccles Cakes, and the timeless favorite Chocolate Ice Cream.

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  The Llamacorn Cookbook

  Barbara Beyer

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  The one-horned animals of Llamacorn Land are excited to share their favorite snacks and treats with you! Make Llamacorn’s Meringue Cookies, Enchanted Unicorn Horns, Girafficorn’s Cloud Cakes, Baked Snowflakes, Snakicorn’s Loop-de-Loop Pretzels, Laa-Tee-Dah Pink Limeade, and more. Try all 45 recipes, both as savory and sweet. 

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  The 150 Healthiest 15-Minute...

  Jonny Bowden, Jeannette Bessinger

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  Discover how you can put a delicious, healthy, and satisfying dinner on the table in only fifteen minutes. 
   
  Acclaimed nutritionist Jonny Bowden, Ph.D., C.N.S., and personal chef and nutrition educator Jeannette Bessinger, C.H.H.C, have created more than 150 nutritious recipes that can be made in minutes. They will turn out so great tasting you’ll never need to toil in the kitchen for hours again. Chef Jeannette offers suggestions for fast, tasty, and healthy side dishes to complete your meal, as well as quick variations and substitutions that infuse these recipes with variety, while Dr. Jonny explains how they made these easy recipes healthy. 
   
  Savor the Grilled Cayenne Honey Drumsticks and Citrus Jicama Salad, Ten-Minute Flounder with Lemon-Basil Butter and Almonds, and Gorgonzola Beef with Spinach, Pears, and Walnuts. Enjoy the sublime Camembert Quesadilla with Melon Salsa or the Dark Chocolate Ricotta Dream with Strawberries. The recipes in this book will please every palate, from meat lovers to vegans, and can be made by both beginner and veteran home cooks. 
   
  The healthiest meals are only minutes away! 
   
  Praise for The 150 Healthiest 15-Minute Recipes On Earth 
   
  “Dr. Bowden teaches you how pleasure and health can naturally go hand in hand—even with today’s frantic pace of life. Fantastic!” —Jacob Teitelbaum, M.D., author of the best-selling From Fatigued to Fantastic! and Beat Sugar Addiction Now!, and author of the popular free iPhone® app “Cures A–Z” 
   
  “The 150 Healthiest 15-Minute Recipes On Earth had me salivating from the start with the scrumptious recipe descriptions, beautiful pictures, and culinary commentary. A gem of a book and a collector’s piece for all of Dr. Jonny’s fans!” —Ann Louise Gittleman, Ph.D., C.N.S., Times–bestselling author of The Fat Flush Plan and Zapped 
   
  “Board-certified nutritionist Bowden and nutrition educator and personal whole foods chef Bessinger (coauthors, The Healthiest Meals on Earth) have chosen recipes based on nutrient density (greatest nutrition for the dollar), glycemic load (low in sugar or processed carbs), and fiber. Busy families will appreciate such recipes as Speedy and Spicy Curried Apricot Chicken Salad, Fortified Fish Soup with Sweet Onion, and Healthy Jalapeño Cornbread Chili. Nutritional information for each recipe lists calories, fat, protein, and fiber. Recommended for health-conscious cooks short on time.” —Library Journal

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  Backyard Homesteading - Making...

  Mona Greeny

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  Have you ever wondered what a self-sufficient lifestyle would be like? Do you dream of growing and producing your own food? Did you ever wish to become an entrepreneur and sell things from the comfort of your own home? If you just answered yes to these questions, then this book is meant for you. It provides an A-Z guide on building your own backyard homestead, from choosing your tools and planning a layout to making your own bread and cheese. 
  In this book you will discover…Inspiration to build your own backyard homestead.The importance of living a self-sufficient life.How to make your own bread from scratch ?How to make your own cheese from scratch ?Delicious cheese and bread recipes you can make right in your own kitchen!How to collect rain water for safe use ?How to purify your drinking water ?The best plants to grow for fresh teas.How to grow, harvest, and make tasty tea right from your own garden ? 
  This comprehensive guide will not only help you build a backyard homestead from scratch, but it will also motivate you to finally begin living a self-sufficient life like many people dream of. Grab your copy today to start making a healthy and wholesome impact on your life!

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  America's Best BBQ—Homestyle -...

  Paul Kirk, Ardie A. Davis

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  Take your backyard cookouts to a new level. “Davis and Kirk explore the world of competition barbecue and share tips and recipes straight from the champs.” —The Edwardsville Intelligencer 
   
  It began with one simple question: What do championship barbecuers love to cook for themselves, when there are no rules but the simple laws of physics and basic chemistry? With more than thirty years of barbecue contest experience apiece, Ardie A. Davis, professional barbecue judge and barbecue historian extraordinaire, and KC Baron of Barbeque Paul Kirk, with a slew of awards under his belt—including seven world championships—were just the guys to ask it. 
   
  America’s Best BBQ—Homestyle collects the best backyard cookout recipes from people who have gone pro. Some of the recipes are former competition winners that have earned a constant place at the family table. Others are foods that teams like to make (and share) while they tend their fires on contest day. A few are old family recipes passed down for generations. And some are even the result of ingenious experiments in the kitchen and at the grill. Most are easy. All are sure to win the hearts of friends and neighbors at your next family cookout. 
   
  Also included are tips and advice on everything from meal prep to gadgets, some basics to get you started, a few tall tales from the pits, and tons of photos of the dishes and the pitmasters who make them. This is the only book you need to become “the envy of the subdivision, the pride of the campground, and the host with the most at the next tailgate party” (The Self Taught Cook).

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  The Surprising New Truth About...

  Vines Graener

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  Research involving goats, sheep, and cattle indicates that animals have an instinctual ability to select foods that provide essential vitamins and nutrients. Throughout history, humans have exhibited similar tendencies. Studies on various groups, including children, sailors, and pregnant women, have shown that people naturally gravitate towards foods containing compounds necessary for preventing diseases like rickets and scurvy. 
    
   The human body craves essential nutrients. In the past, nutrients and flavor were closely intertwined. However, modern food processing has detached flavor from its nutritional value. Artificial flavorings, concocted in laboratories to satisfy emotional cravings, contribute to cognitive and emotional deception. These synthetic flavors disrupt the natural connection between flavors and nutrients, leading to confusion about the nutritional content of foods. 
    
   Despite the prevalence of synthetic flavorings, it is still possible to prepare delicious meals using natural ingredients. Contemporary growers can produce foods bred for both flavor and yield, such as poultry from the Buckeye Recovery Project and tomatoes from Garden Gem varieties. With increased demand and careful cultivation, these nutrient-rich and flavorful foods can become accessible to all consumers.

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