Other books that might interest you

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  A History of Pacific Northwest...

  Marc Hinton

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  With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.

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  Vegetarian with a Vengeance

  Tina Scheftelowitz, Christine...

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  Eat green with more than 100 recipes for meat-free dishes—from small bits to sweet things—whether you are a full-blooded or part-time vegetarian. Today, as people become increasingly aware of environmental, health and animal welfare issues, many are cutting down on meat; possibly going meat-free one or two days a week. Others go all the way and become full-time vegetarians. Whatever you prefer personally there is a heap of inspiration in this funky-looking, inventive vegetarian cookbook. The recipes are a combination of the traditional, exotic and Mediterranean. The book includes more than 100 recipes for everyday meals as well as for entertaining and is suitable for beginners as well as established vegetarians. It also includes an introduction on how to obtain the right combination of ingredients to ensure balanced, healthy nutrition.Vegetarian with a Vengeance is a cookbook for the 21st century. So much has changed since the first vegetarian cookbooks started appearing about 40 hears ago. Not only is there a much wider range of appealing ingredients to choose from today but also recipes, cooking and tastes have all been completely revolutionized. Perhaps the biggest change is the starting point that vegetarian food should above all taste good. And so in this creative collection there are recipes for tapas, wraps, salads, sauces, salsas, hot dishes using rice, quinoa, noodles and potatoes, bean stews, curries, soups, sandwiches and packed lunches, breads, porridge and mueslis and puddings. This is quite simply a fantastic book with stunning photographs which will appeal to all—vegetarians as well as meat-eaters—whether they be children or adults.

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  101 Things To Do With Bacon

  Eliza Cross

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  Bring home the bacon and make these salty, crispy, crunchy taste treats: “This could entertain you for weeks.”—USA Today College   These delicious recipes for bacon lovers include appetizers, salads, dinners, and even desserts. Find out how to make the most of your favorite ingredients with: • Bacon Reuben Sandwiches • Bacon-Wrapped Scallops • Apple Bacon German Pancake • Chicken Bacon Barbecue Pizza • Peanut Butter Bacon Cupcakes and much more!

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  The Definitive Buckwheat...

  Manny Sullivan

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  What ingredients do the health conscious, personal trainers, fitness gurus and master chefs use? 
  Buckwheat 
  This High Protein, High Fiber and Gluten-free alternative is a delicious substitute that helps those trying to get those necessary daily nutritional values in an easy to obtain ingredient that goes great with plenty of dishes! With this carbohydrate alternative, you can create easy-to-make and less expensive dishes such as:Breakfast PorridgeChocolate Chip CookiesCoffee CakeRisottoPoached Egg GalettePizzaAnd Even Waffles! 
  Save money, save time and save your waistline by switching to Buckwheat today!

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  Top Chef: The Quickfire Cookbook

  Media Bravo

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  The creators of Bravo’s Top Chef share seventy-five Quickfire memorable recipes in this cookbook featuring tips, photos, contestant interviews, and more. 
   
  The much-anticipated follow-up to the New York Times best-selling Top Chef: The Cookbook is here! Drawing from the first five seasons of the show, Top Chef: The Quickfire Cookbook features 75 of the best recipes—from Spike’s Pizza alla Greek to Stephanie’s Bittersweet Chocolate Cake—culled from the Top Chef Quickfire Challenges.  
   
  Everything the home chef needs to assemble an impressive meal and channel the energy of the Quickfire kitchen is collected here, including advice on hosting a Quickfire Cocktail Party and staging your own Quickfire Challenges at home. Best of all, this book is spilling over with sidebar material, including tips for home chefs, interviews with contestants, fabulous photos, and fun trivia related to the chefs, dishes, and ingredients that make Top Chef a favorite.

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  Margaret Costa's Four Seasons...

  Margaret Costa

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  Hundreds of recipes to take you through winter, spring, summer, and fall: “A book no cook should be able to do without” (Nigella Lawson).   This volume brings the cycles of nature back to the kitchen. It is written for people who care about eating well by using fresh foods in season—and about feeding their families with good meals that are neither elaborate nor time-consuming.   Whether it’s cold soups for summer or Dutch Apple Squares for an autumn treat, this book offers an extensive collection of recipes organized by the seasons as well as by featured ingredients.

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