Other books that might interest you

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  The Detox Kitchen Bible

  Lily Simpson, Rob Hobson

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  Lily Simpson runs The Detox Kitchen, whose boutique delis and specially designed health menus have won thousands of customers – including international celebrities. She and consultant nutritionist Rob Hobson are devoted to their philosophy of great health through great food. 
   
  Inside this book are 200 of Lily's exquisite recipes – brightly delicious and packed full of flavour thanks to her clever combinations of herbs, spices and oils. All wheat-, dairy- and refined sugar-free, you'll find recipes for invigorating breakfasts, zingy raw salads, delicious snacks and dips, vibrant fish and meat dishes, and scrumptious sweet treats. 
   
  But this is not just a recipe book. Rob explains how to use these dishes to target your health needs, whether that's losing weight, gaining energy, getting clearer skin – or just having a weekend detox after a few days of indulgence.  
   
  Eat your way to glowing health with this smart new guide to daily wellbeing.

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  Fatty Liver Low Carb Cookbook -...

  Tyler Spellmann

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  Fatty liver is a condition that currently affects almost a third of the US population. This is mainly due to excessive alcohol consumption, unhealthy food choices, and sedentary lifestyles. Left unchecked, fatty liver can cause damage to the liver and lead to serious medical conditions such as liver fibrosis or scarring, and cirrhosis, which can be fatal.
   
  As of this writing, there are no FDA approved medications for the direct treatment of fatty liver. Fortunately, and if diagnosed early, this condition is easily reversible by making changes in the patient’s diet and lifestyle.
   
  Various studies have shown that a low carb diet can help reverse fatty liver disease or at least alleviate much of its symptoms.
   
  This cookbook aims to provide a source of inspiration as to how one can get started cooking healthy, yet tasty low carb meals that can help combat fatty liver disease.

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  The Pacific Northwest Seafood...

  Naomi Tomky

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  From Coho and sockeye to Dungeness and Kumamoto
   
  For thousands of years, the abundance of fish and shellfish in the Pacific Northwest created a seafood paradise for the Indigenous peoples hunting and gathering along the region’s pristine waterways, and, later, for the Chinese, Scandinavian, Filipino, and Japanese immigrants (along with many others), who have made this region home. Drawing on these diverse influences, the region fostered a cuisine that is as varied as its people, yet which remains specifically Northwestern.
   
  Here, food writer Naomi Tomky leads readers through an exploration of this cuisine. She starts with the basics of buying great-tasting and sustainable seafood, surveys the variety of seafood on offer—from stars like halibut and oysters to unsung heroes like lingcod and smelt—and shares 75 delicious recipes reflecting the people who live in the region today, including Red Curry Mussels, IPA-Battered Cod, Dungeness Crab Deviled Eggs, and Pink Scallop Ceviche.
   
  From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region’s razor clams are unparalleled. For curious seafood rookies in search of the perfect fool-proof salmon and barnacled fish-cooking veterans looking for a new way to enjoy their favorite catch, The Pacific Northwest Seafood Cookbook is a must-have guide to cooking, and eating, the region.
   
  Including recipes from Tom Douglas, Shiro Kashiba, Bonnie Morales, Mutsuko Soma, Ethan Stowell, Jason Stratton, John Sundstrom, and more.

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