Other books that might interest you

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  Extreme Food - What to Eat When...

  Bear Grylls

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  There's no getting away from it; survival expert Bear Grylls has eaten some pretty extreme things in his time-live tarantulas, raw goat testicles, elephant dung, you name it. In a situation when your life depends on it, you need to put your prejudices aside to keep your stomach filled and your strength up.Whether it's mastering the art of foraging and cooking up a tasty feast around the campfire or learning about the more extreme end of wild food (ever tried a scorpion kebab?), there's a lot to learn when it comes to dinner time in the wild. This book will teach listeners all the necessary skills and techniques to obtain meals some might never have thought of as food in the first place-and, crucially, how to recognize plants and animals that might end up doing you more harm than good.In today's world, we rarely need to venture beyond the local supermarket and we turn our noses up at the thought of snacking on bugs and grubs. But out in the wild, Mother Nature has provided us with a plentiful supply of nutritious-if not always delicious-food for the taking. And when needs must, we just have to know where to look.

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  The Big Sur Bakery Cookbook - A...

  Michelle Wojtowicz, Philip...

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  Here from the celebrated California restaurant Big Sur Bakery is a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmers—and the food that makes the Big Sur Bakery unique.Tucked behind a gas station off California's legendary Highway 1, the Big Sur Bakery is easy to miss. But don't be fooled by its unassuming location—stumbling across the Bakery, as countless visitors have done on their way up and down the Pacific Coast, will make you feel as if you've discovered a secret: a gem of a restaurant where the food, people, and atmosphere meld together in a perfect embodiment of the spirit of Big Sur.The three restaurant owners, chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson, escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredients—seasonal and often locally produced—shine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle's great desserts, whether it's a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries.But this is more than a cookbook; it's a yearlong glimpse into what it's really like to live in Big Sur, introducing the people and places that make the restaurant's renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant's most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the experience of Big Sur home.

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  Vedge - 100 Plates Large and...

  Rich Landau, Kate Jacoby

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  “Reintroduces vegetables, teaching home chefs how to cook them up, dress them down and enjoy their natural flavors.” —Chicago Tribune   The most exciting vegetable cooking in the nation is happening at Vedge, where in an elegant nineteenth-century townhouse in Philadelphia, chef-proprietors Rich Landau and Kate Jacoby serve exceptionally flavorful fare that is wowing vegans, vegetarians, and carnivores alike. Now, Landau and Jacoby share their passion for ingenious vegetable cooking. The more than one hundred recipes here—such as Fingerling Potatoes with Creamy Worcestershire Sauce, Pho with Roasted Butternut Squash, Seared French Beans with Caper Bagna Cauda, and Eggplant Braciole—explode with flavor but are surprisingly straightforward to prepare. At dessert, fruit takes center stage in dishes like Blueberries with Pie Crust and Lemonade Ice Cream—but vegetables can still steal the show, like in the Beetroot Pots de Crème.With more than one hundred photographs, behind-the-scenes anecdotes, and useful tips throughout, Vedge is an essential cookbook that will revolutionize the way you cook and taste vegetables.   “This cookbook is about putting vegetables front and center in astonishing and innovated ways.” —TheKitchn.com   “Warm and approachable, and filled with tempting recipes that push boundaries just enough.” —Publishers Weekly   “[Vedge] offers deeply satisfying vegetable dishes for year-round eating.” —Epicurious.com   “Anyone who cooks vegetables should buy this book.” —Cooking Light   “Expect every recipe in Vedge to be a mouthwatering celebration that will dazzle your senses and taste buds.” —Kris Carr, New York Times–bestselling author of Crazy Sexy Kitchen “Vegan? Yes! Magic, no . . . this is pure passion at work!” —Amanda Freitag, Executive Chef and ChoppedJudge

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  Thе Eаѕу Anti-Inflаmmаtоrу Diеt...

  Susan Jоhnѕоn

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  Thе аnti-inflаmmаtоrу diеt саn make you fееl great! "Hоw," уоu ask. Bу cutting оut оr ѕignifiсаntlу rеduсing your соnѕumрtiоn оf рrо-inflаmmаtоrу fооdѕ. Whеn thеѕе fооdѕ are сut frоm your diеt, inflаmmаtiоn in the body rеduсеѕ tаking ѕtrеѕѕ аnd strain frоm the jоintѕ аnd organs. 
    
  Whilе fоllоwing thiѕ diеt уоur сhаnсе of weight lоѕѕ аlѕо gоеѕ uр. "Hоw does thiѕ hарреn," bу rеduсing уоur consumption of grain аnd wheat products, ѕоdаѕ, аnd other ѕimрlе ѕugаrѕ thаt саuѕе еxсеѕѕ wеight. 
    
  Let ѕtаrt thiѕ diѕсuѕѕiоn bу tеlling whаt еxtrа inflammation in thе body саuѕеѕ; chronic раin, arthritis, fibrоmуаlgiа, сhrоniс fаtiguе ѕуndrоmе, аllеrgiеѕ, асnе, Alzheimer's disease, hеаrt diѕеаѕе, саnсеr, hуреrtеnѕiоn, dерrеѕѕiоn, and diаbеtеѕ. Hоwеvеr, this iѕ a ѕhоrtеnеd liѕt there аrе many оthеr conditions оut thеrе саuѕеd by inflаmmаtiоn. 
    
  In ѕhоrt ѕummаrу, the fewer inflammatory fооdѕ wе еаt, thе lеѕѕ inflammation wе hаvе in thе bоdу. 
    
  In this book, your lеаrn: 
    
  Whаt iѕ Inflаmmаtiоn 
  Whеn Inflammation Gоеѕ Awry 
  What саuѕеѕ thе inflammation in thе firѕt place 
  Whаt iѕ thе Anti-Inflаmmаtоrу Diet 
  Foods Hurting Yоur Anti-Inflammatory Diet 
  Thе Bеnеfitѕ of аn Anti-Inflаmmаtоrу Diеt 
  Whо Should Eаt the Anti-Inflаmmаtоrу Diеt? 
  Tips fоr Prасtiсing thе Anti-Inflammatory Diеt 
  6-Wееk Mеаl Plans tо Heal thе Immune System аnd Rеѕtоrе Overall Hеаlth 
  Get your copy now!

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  The Blue Zones Challenge

  Dan Buettner

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  In this companion to the number one New York Times bestseller The Blue Zones Kitchen, Dan Buettner offers a four-week guide to jump-start your journey to better health, happiness, less stress, and a longer life. Get started on the path to a longer, healthier, happier life with this quick start to building your own Blue Zones lifestyle. Dan Buettner, founder of the Blue Zones and author of the New York Times number one best-selling Blue Zones Kitchen, offers the challenge of a lifetime: Build a foundation for better nutrition, more exercise, and a stronger social life that will extend your lifetime by years. In this easy-to-implement guide, you'll start with the rules of the Blue Zones Challenge, including tips and tricks from the five Blue Zones--locations around the world where people consistently live to 100--advice for setting up a successful kitchen and pantry, and resources for expanding you support network. Then, follow week-by-week advice to Change your diet Increase your activity Update your living spaces Build your social life. After four weeks you'll see results in your weight, your well-being, and your general health. What you'll find is living to 100 is easy--it just takes following the Blue Zones way!

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  French Appetizers

  Marie Asselin

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  Learn the authentic recipes and techniques for the French tradition of L’apéro from the author of the award-winning blog Food Nouveau.L’apéro consists of before dinner drinks served with finger foods and small bites. This collection presents a rich variety of French appetizer recipes perfect for entertaining, cocktail hour, or giving a lunch box or picnic basket that “something extra-special.” Many recipes include simple formulas for endless variation, allowing your taste buds and creativity to go wild. Fresh, modern, and versatile these French-inspired appetizers and small servings—from basic tapenades and hummus, to savory cakes, quiches, tarts, mini sandwiches, soups, skewers, and sweet treats—are perfect as a prelude to dinner, or even in place of an evening meal.

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