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  America's Best Food Cities

  Post The Washington, Tom Sietsema

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  The Washington Post food critic’s guide to the nation’s top ten culinary capitals—plus restaurant recipes you can make in your own kitchen.   Follow Tom Sietsema as he dines, drinks and browses at 271 restaurants, bars, and shops while reporting for his America’s Best Food Cities project. Along the way, he measures how each city stacks up in terms of creativity, community, tradition, ingredients, shopping, variety, and service.   Sietsema offers a guidebook to his top recommendations, garnished with short descriptions of the eateries he visited, the best things he ordered in each city, and even some signature recipes from notable restaurants along his path, so that you too can make the best dishes without buying a plane ticket. Along the way he dishes out surprises and tips to satisfy the palate of every culinary adventurer.   This is the ultimate guide to eating well in America’s top 10 food cities, whether you’re a resident of one of them or planning a visit. Bon appetit!

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  Salty Sweets - Delectable...

  Christie Matheson

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  “Her recipes will not only excite your palate but make you want to explore the world of salt as a superb flavor enhancer for desserts.” —Carole Bloom, author of Truffles, Candies, & Confections 
   
  Do opposites really attract? In the case of salty and sweet, you bet they do! Like peanut butter and jelly—itself a classic salty-sweet duo—these tastes were made for each other. Salt helps balance and heighten sweets, transforming ordinary candies into truly special confections. It brings out the complexities of chocolate, highlights the subtleties of fruit, makes nuts really pop, and turns caramel and butterscotch into pure ambrosia. The salty-sweet combination has swept the nation, with chefs, candy makes, and retailers all offering tantalizing sweets complemented with salt. Salty Sweets is the first cookbook to bring the phenomenon home. Christie Matheson offers 75 delectable ways to enjoy this tasty twosome, proving along the way that salty sweets are not the sole province of fancy chefs and trendy chocolatiers. ‘Salty sweets don’t have to be complicated to taste good,” she writes, and the scrumptious but simple recipes bear her out. Seven recipe chapters cover every sort of treat, from little bites to cookies, bars, cakes, puddings, fruit desserts, and even ice creams. 
   
  “This book celebrates one of my secret palate pleasures: the combination of salt and sweet. I can’t wait to get in the kitchen with these recipes and start cooking!” —Gale Gand, James Beard Award–winning pastry chef  
   
  “With Matheson’s enthusiasm and careful guidance, anyone can make her amazing desserts, which range from quick and simple sweets to more sophisticated creations.” —Joanne Chang, pastry chef/owner, Flour Bakery + Café

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  Kevin Belton's New Orleans Kitchen

  Kevin Belton, Rhonda K. Findley

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  Cajun and Creole culinary delights from the PBS cooking show host—includes color photos! 
   
  The gregarious star of the popular television cooking show New Orleans Cooking with Kevin Belton is at it again with a new cookbook showcasing even more of his delicious Creole and Cajun recipes. 
   
  Kevin Belton’s New Orleans Kitchen offers tasty New Orleans classic dishes like Crawfish Pie, Fried Oyster Po-Boy with Blue Cheese and Buffalo Sauce, and Duck and Andouille Gumbo with Potato Salad, as well as foreign favorites with a little New Orleans twist, like Cuban Paella, Vietnamese Wonton Soup with Shrimp Dumplings, and Greek Souvlaki with Tzatziki. Belton’s exciting flavors and engaging writing, alongside Eugenia Uhl’s mouthwatering photographs, make this new cookbook a must-have.

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  Green Smoothie - The Ultima...

  S. R. Sinclairs

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  “In life, much like smoothies, you get out what you put in.” (Bolthouse Farms) 
  Green smoothie’s are the rage of the diet industry.  They offer a meal that's packed with proteins and green vegetables.  Their health benefits have been proven as a natural weight loss, boost fruit and vegetable intake, and increase energy. 
  There is a variety of ways that you can prepare a green smoothie.  Each one offers their own unique taste with many health benefits.  This book explains in in-depth details how a person can use Green Smoothies to receive the greatest health benefits.  The knowledge in this one audiobook is essential to achieving a new method of how to live healthy. 
  By properly learning all that a Green Smoothie can do for a person you will find yourself replacing high calorie meals with this beneficial supplement.  There is no end to the wide variety of flavors that you can create with simple produce items. Let this audiobook be your guide to introduce a new healthy lifestyle change into your daily life.

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  I'm Just Here for the Food -...

  Alton Brown

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  The creator and host of Food Network’s Good Eats updates his award-winning primer on essential cooking techniques—now with fifteen new recipes! First published in 2002, Alton Brown’s I'm Just Here For the Food received the James Beard Foundation/KitchenAid Book Award for best reference book. This revised and updated edition features fifteen brand-new recipes, along with everything that made the original a classic kitchen instruction manual. Each of the book’s fifteen sections is a mini-master class on a given cooking method—from pan searing to pressure cooking, stewing, steaming, and more. And each includes a "master" recipe that epitomizes the technique along with a selection of recipes that demonstrate its range. Plus Brown shares a plethora of fascinating food facts, history, lore, and science.

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  The Breakaway Cook - Recipes...

  Eric Gower

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  “For the adventurous home cook who delights in intense and surprising flavors . . . this book will provide endless ideas for invention.” —Publishers Weekly 
   
  “Breakaway” cooking pays homage to culinary traditions yet uses innovative techniques and ingredients to give home cooks a new approach to their dishes. Sample Eric Gower’s Miso Orange Pepper Roasted Chicken, or tease your tongue with his take on Fluffy Herby Eggs, and you’ll be convinced. It’s not fusion—it’s fusion that makes sense. And the cardinal rule is to season with authority. Don’t be afraid of the spice cabinet anymore, and use presentation to create a simple, appealing meal. Spend less time fussing about the preparation and clean-up, and more time enjoying food and its huge role in our daily lives.  
   
  Eric helps you reconstruct your approach to the kitchen, highlighting the seasonings and essential ingredients or “Global Flavor Blasts,” such as tamarind, pomegranate molasses, miso, yuzu, green tea, Chinese plum sauce, mole, among many others, that will liberate your cooking and provide a lifetime of fantastic eating. Using Gower’s recipes as broad outlines, you can be creative as you go, and within his framework you will discover your own genius in the kitchen. We feel better when we eat better, and it’s easier to be productive, creative, and relaxed when the food part of life is under control. Enter The Breakaway Cook. 
   
  In addition to the recipes, The Breakaway Cook includes stunning, full–color photos by Annabelle Breakey throughout the text; a guide to using flavored salts in your dishes; sidebars on wine, tea and sake; and ideas for even shorter-cuts on Gower’s easy-to-follow recipes.

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