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  Tell Me What to Eat if I Have...

  Kimberly A. Tessmer

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  Advice and recipes for those who need to follow a gluten-free diet: “Comprehensive and invaluable.”—Bonnie J. Kruszka, author of Eating Gluten-Free with Emily   Currently, following a life-long gluten-free diet is the only means to treat celiac disease—and avoid the serious health conditions and unpleasant symptoms it can cause. Tell Me What to Eat if I Have Celiac Disease is an informative, non-technical book written to guide anyone with celiac disease to a better understanding of a gluten-free diet, including tips from those who have celiac disease themselves. This practical reference includes:   a simple overview of the diseasean easy-to-follow and updated food guideinformation on children and celiac disease, food labeling laws, and morerecipes and advice from the celiac community an abundance of valuable resources

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  Make Your Own Cheese - 12...

  Caleb Warnock

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  The author of Forgotten Skills of Self-Sufficiency offers a step-by-step guide to making delicious, all-natural cheese from scratch. 
   
  With his Backyard Renaissance Collection of how-to guides, Caleb Warnock has been helping people rediscover the simple pleasures of self-reliance. In Make Your Own Cheese, Warnock shares expert tips and simple cheesemaking techniques for a healthier, lower-cost alternative to store-bought, processed cheese. 
   
  Warnock teaches readers how to make twelve varieties of cheese using techniques for both the beginning cheese chef and those interested in self-reliant recipes. Featured cheese varieties include mild, medium and sharp cheddar; cottage cheese; cream cheese; queso fresco; and more!

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  The Closet of the Eminently...

  Kenelm Digby

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  Digby was a natural writer, as entertaining as instructive. Many of the recipes are for drinks, particularly of meads or metheglins, but the culinary material provides a remarkable conspectus of accepted practice among court circles in Restoration England, with extra details supplied from Digby's European travels. The editors also include the inventory of Digby's own kitchen in his London house, discovered amongst papers now deposited in the British Library; and they have provided a few modern interpretations of Digby's recipes.

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  Luscious Chocolate Desserts

  Lori Longbotham

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  “There’s no shortage of chocolate cookbooks out there, but this volume stands out for its user-friendly nature and the sheer deliciousness of its recipes.” —Publishers Weekly 
   
  Sexy, rich, and good in bed—chocolate is the ultimate indulgence, and Luscious Chocolate Desserts is the ultimate chocolate cookbook. Lori Longbotham, bestselling author of Luscious Lemon Desserts, delivers more than 70 of the best recipes for tantalizing cakes, sumptuous tarts and pies, velvety puddings and souffles, plus melt-in-your-mouth cookies, ice cream, and candy.  
   
  Recipes run from simple-to-prepare chocolate pound cake and chocolate mousse pie to more elaborate desserts such as chocolate profiteroles with chocolate ice cream and chocolate sauce and the decadent mocha tiramisu. For those who don’t know their cocoa from their cacao, this compendium for chocoholics also educates readers from bean to bar, including how to choose from the many forms of chocolate available in today’s markets, plus the basics of storing, chopping, melting, and—the best part—tasting them. It’s pure satisfaction for chocolate lovers everywhere. 
   
  Make Bittersweet Chocolate Gelato * Perfectly Simple Dark Chocolate Tart * French Chocolate Macaroons * Chocolate Pecan Turtle Tart * Grilled Chocolate-Stuffed Bananas * and many more 
   
  “I practically fell face first, mouth wide open into the gorgeous color photographs by William Meppem . . . Longbotham also provides a short discourse on the history of chocolate, a glossary, a section on chocolate’s connection to good health and a primer on tasting chocolate.” —San Diego Union Tribune

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  Vegan Pizza - 50 Cheesy Crispy...

  Julie Hasson

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  “Appealing, fun, and doable recipes for the vegan pizzaiolo at home” with a guide to ingredients and equipment included (Diane Morgan, author of Roots: The Definitive Compendium). 
   
  Love a warm, crisp, chewy thin-crust pizza with creamy, melty cheese? Just because you’re vegan doesn’t mean that you can’t bake amazing pizzas right in your own oven. Julie Hasson offers 50 deliciously innovative recipes and simple techniques that will have you making artisan-style, thin-crust vegan pizzas right in your own kitchen. Vegan Pizza is filled with 50 modern recipes from easy-to-make pizza dough (including spelt, whole wheat, and gluten-free crusts), creamy dairy-free cheese sauces, vibrant-flavored pestos and spreads, and meatless and wheat-less burger crumbles. Also included are inventive toppings and pizzas that run the gamut from comfort food like Eggplant Parmesan Pizza to fresh vegetable-laden pizzas like Asparagus, Tomato and Pesto Pizza. You’ll even find desserts like Babka Pizza and Coconut Caramel Dream Pizza.  
   
  “Julie Hasson has broken all the rules for pizza and taken it to uncharted territory . . . How about a Korean Bibimbap or Chili Mac pizza? Or one that marries peanut butter with barbecue sauce for a peanut Barbecue pizza? if you want the classics, you’ll find those, too. After reading Julie’s recipes, who needs pepperoni?” —Miyoko Schinner, cohost of Vegan Mashup 
   
  “[A] compelling and thorough take on vegan artisan pizza. Classic pizzas such as garlic, sausage, and onion pizzas are reimagined and every bit as flavorful and toothsome as their traditional counterparts.” —Diane Morgan, author of Roots: The Definitive Compendium 
   
  “Vegans, rejoice . . . With a dazzling array of globally inspired toppings, pizza night will be healthier—and more fun—than ever before!” —Nava Atlas, author of Wild About Greens

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  Bite by Bite - Nourishments and...

  Aimee Nezhukumatathil

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  From the New York Times bestselling author of World of Wonders, a lyrical book of short essays about food, offering a banquet of tastes, smells, memories, associations, and marvelous curiosities from nature 
  In Bite by Bite, poet and essayist Aimee Nezhukumatathil explores the way food and drink evoke our associations and remembrances—a subtext or layering, a flavor tinged with joy, shame, exuberance, grief, desire, or nostalgia. 
  Nezhukmatathil restores our astonishment and wonder about food through her encounters with a range of foods and food traditions. From shave ice to lumpia, mangoes to pecans, rambutan to vanilla, she investigates how food marks our experiences and identities and explores the boundaries between heritage and memory. 
  Bite by Bite offers a rich and textured kaleidoscope of vignettes and visions into the world of food and nature, drawn together by intimate and humorous personal reflections.

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