Other books that might interest you

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  The Man Who Changed the Way We...

  Thomas McNamee

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  In the 1950s, America was a land of overdone roast beef and canned green beans-a gastronomic wasteland. Most restaurants relied on frozen, second-rate ingredients and served bogus "Continental" cuisine. Authentic French, Italian, and Chinese foods were virtually unknown. There was no such thing as food criticism at the time, and no such thing as a restaurant critic. Cooking at home wasn't thought of as a source of pleasure. Guests didn't chat around the kitchen. Professional equipment and cookware were used only in restaurants. One man changed all that.From the bestselling author of Alice Waters and Chez Panisse comes the first biography of the passionate gastronome and troubled genius who became the most powerful force in the history of American food-the founding father of the American food revolution. From his first day in 1957 as the food editor of the New York Times, Craig Claiborne was going to take his readers where they had never been before. Claiborne extolled the pleasures of exotic cuisines from all around the world, and with his inspiration, restaurants of every ethnicity blossomed. So many things we take for granted now were introduced to us by Claiborne-crème fraîche, arugula, balsamic vinegar, the Cuisinart, chef's knives, even the salad spinner.He would give Julia Child her first major book review. He brought Paul Bocuse, the Troisgros brothers, Paul Prudhomme, and Jacques Pépin to national acclaim. His $4,000 dinner for two in Paris was a front-page story in the Times and scandalized the world. And while he defended the true French nouvelle cuisine against bastardization, he also reveled in a well-made stew or a good hot dog. He made home cooks into stars-Marcella Hazan, Madhur Jaffrey, Diana Kennedy, and many others. And Claiborne made dinner an event-whether dining out, delighting your friends, or simply cooking for your family. His own dinner parties were legendary.Claiborne was the perfect Mississippi gentleman, but his inner life was one of conflict and self-doubt. Constrained by his position to mask his sexuality, he was imprisoned in solitude, never able to find a stable and lasting love. Through Thomas McNamee's painstaking research and eloquent storytelling, The Man Who Changed the Way We Eat unfolds a history that is largely unknown and also tells the full, deep story of a great man who until now has never been truly known at all.

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  Sustainable Kitchen - Recipes...

  Heather Wolfe, Jaynie McCloskey

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  Cook more healthfully, eat more sustainably, live more faithfully. We know that daily food choices help or harm our bodies, families, communities, and planet. But it’s not always easy to find resources that enable us to grow, shop for, prepare, cook, and eat food in ways that connect us to our Creator and creation. Dietitian Heather Wolfe and designer Jaynie McCloskey bring years of experience in holistic nutrition, health coaching, homesteading, and scratch cooking to this practical guide for home cooks. Abundant gifts of flavor, nourishment, and community shine through in this handbook for those seeking to prepare plant-based, planet-conscious meals their families will love. Vibrant photographs and tantalizing recipes empower home cooks to: Cook using local, seasonally available foodsFind flexibility in recipesPrepare nourishing foods from scratchDecrease food waste and conserve energyLimit processed, refined foodsEat a plant-based dietReflect on food choices that matter 

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  Twisted: The Cookbook

  Twisted Team

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  With over 1 billion video views and counting, the smash-hit online food channel TWISTED has rescued countless viewers from the dreaded mealtime apocalypse. Now you too can step into the light.
  TWISTED: THE COOKBOOK features a collection of TWISTED's most foodgasmic, mind-bending and downright hilarious creations, as well as some never before seen, grade-A bangers. Whether it's game day with your pals, a night in with a special someone, an epic party or a sluggish Saturday morning, these 30 tried-and-tested recipes have got you covered. Whatever you decide to cook—whether it's the Fajita Cake, Camembert Hedgehog Bread, Breakfast Nachos, Pizza Donuts or Snickers Salami—this is food porn at its most gratuitous.

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  Dutch Oven Baking

  Bruce Tracy

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  Prize-winning recipes and tips from the world champion breadmaster and winner of the International Dutch Oven Society’s World Championship Cook-Off.   Bruce Tracy is a master of baking in Dutch ovens and serves up some of the finest breads and treats you’ll ever taste. Designed to be baked outdoors with coals, the recipes in this book are easily adaptable to indoor cooking in your home oven by using the baking temperatures and times included. Give Tracy’s Cheese Onion Rolls, Challah Holiday Bread with Parmesan Dipping Butter, Dutch Oven Poached Pear and Almond Tart, and Orange Caramel Bubble Crown a try. You’ll be glad you did!  Praise for Bruce Tracy “Intuitive, easy-to-follow instructions is the name of the game for Dutch oven users, and none know it better than the award-winning chef Tracy. Tracy has been competing in Dutch oven cook-offs since 1993. His delectable, easy recipes are accessible enough for novices and savory enough for vets.” —Long Island Weekly   “This book is recipe dense and strictly baking—pies, cakes, breads, cobblers, etc. . . . a recipe format that is easy to follow.” —Camper Groove

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  Autophagy - Introduction to...

  Maria R Robinson

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  "Introduction to Autophagy, Learn How to Get Into Autophagy for Anti-aging, Weight Loss and Naturally Heal Your Body" 
  Autophagy is the process where the human cells digest, recycle or replace damaged parts. Oxidative stress accumulates causing damage to quality cells and this oxidative stress leads to faster aging. As an individual gets older, oxidative stress wears down the cellular machinery and makes it less efficient. When you are regularly eating, your body has to work hard on digesting the foods which you are consuming and then doesn't have the time or energy to activate autophagy. 
  This book will help you know what the whole process is, and how to achieve your goals, whether it be weight loss or better health using this method. I will cover the basics of this method in this book. 
  This book containsUnderstanding AutophagyBenefits of AutophagyWays to Induce AutophagyAutophagy and ExerciseAutophagy and Ketogenic dietAutophagy and agingTips to Help with FastingWater Fasting and AutophagyMisconceptions and Lies about AutophagyCommon Autophagy Mistakes to AvoidRisks and Cautions of Performance AutophagyHelpful Guidelines During a Detox 
  Without a doubt, autophagy holds tremendous health benefits for humans. However, as encouraging, exciting, and beneficial as the health benefits of autophagy are, it is not for everyone. Autophagy aids the body by helping it to degrade components, such as cells, that do not meet the body’s high standards and expectations. I would like to advise you to take each suggestion you’ve read in this book; I am sure it can surely help you in improving your daily habits as well as the relationship you have with your body.

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  Chili Cook-off in a Box Handbook...

  Gina Hyams

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  The author of Pie Contest in a Box gets chili fans fired up with “a playful kit with judge and prize ribbons, scorecards and an instruction manual” (Statesman). 
   
  Chili cook-offs, a fall tradition, have exploded in popularity over the last several years. Easy to organize and yummy to participate in, chili cook-offs are a perfect entertaining event. 
   
  The booklet in Chili Cook-Off in a Box explains why chili cook-offs matter today, and describes the history of chili from pre-Columbian campfires to today’s vegan versions. It gives instructions on how to organize the event around themes, such as five-alarm, vegetarian, carnivore’s delight, red chili, green chili, etc., and has profiles of chili cook-off winners with prize-winning recipes and tips. 
   
  Included in the ebook is a link to download and print the following items, which makes it easy to customize your own materials.Sheet to Track Entries (name, type of chili, designated number)Numbered Table Tents (so judges don’t know whose chili is whose)Scorecards (rating taste, texture, appearance, creativity)Judge BadgesPrize Ribbons for Contest Winners 
   
  “It would make a fun gift book kit for a chilihead, and certainly is a must-have for anyone hosting a chili throwdown.” —Shockingly Delicious

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