Publisher: CICO Books
Learn how to make exquisite home-grown cocktails.
From the family behind Big Sur’s Nepenthe, “an intimate, richly illustrated memoir with recipes culled from the restaurant's sixty years.” (Gourmet magazine) In celebration of Nepenthe Restaurant’s seventieth anniversary comes a revised edition of My Nepenthe, featuring not only delicious recipes from the legendary restaurant, but stories and photographs that capture its history and people. Written by the owners' granddaughter, Romney Steele, My Nepenthe is as much about the family enterprise as it about the Fassett family legacy. Perched 808 feet above the Pacific Ocean on the breathtaking cliffs of Highway 1 in Big Sur, California, Nepenthe boasts sweeping views of the rugged Santa Lucia Mountains and the wild south coast of Monterey County. This breathtaking location is nestled among native oak trees and historic log cabins that were once owned by Orson Welles and Rita Hayworth. The vibrant history is brought to life through archival black-and-white and contemporary color photography by Sara Remington; a collection of eighty-five recipes; stories about the restaurant’s past as a gathering place for artists and writers; and special sections on the filming of The Sandpiper (1965), which featured scenes from Nepenthe’s iconic terrace, as well as Nepenthe’s relationship with the renowned Pisoni winemaking family. Ultimately, My Nepenthe is a story about food, family, and the culture of place. “A very special book about a very special place.” —Michael Pollan, #1 New York Times bestselling author of The Omnivore's Dilemma and In Defense of Food “My Nepenthe serves a big, gorgeous slice of American culture that I loved visiting through words and memory.” —Deborah Madison, James Beard award-winning author of Vegetarian Cooking for EveryoneShow book
The coauthors of Mastering the Art of Southern Cooking share recipes and baking secrets for biscuits of all kinds plus dishes that incorporate them. In Southern Biscuits, Nathalie Dupree and Cynthia Graubart cover every biscuit imaginable, from simple, hassle-free biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits—a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Other recipes explore dishes that incorporate biscuits, such as Overnight Biscuit Cheese Casserole, or are closely related foods, such as Buttermilk Coffee Cake, or Chicken and Vegetables with Dumplings. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book.Show book
If you want to lose weight, but you've tried out everything and nothing works or you keep on putting more weight back after losing a few, then keep reading… There are a lot of things which revolve around the topic weight loss, but in the end you get disappointed and suspect if any of the methods actually work because none of them worked for you. In Fight Fat With Facts, we'll cover:How to successfully lose weight even if nothing worked for youHow to fool your genes and use them for your favorHow to control and boost your metabolismHow to use intermittent fasting the right wayHow to efficiently tackle the hotspots of weight gain in lifeHow to identify and grow healthy food habitsSecret to identify the right products from the shopHow to train to lose 300 calories in 30 minutesHow to use positive self-talk efficientlyAnd much more… You might already be familiar with diet, metabolism, calorie counting and targeted exercises and aren't sure about getting another weight loss book. Fight Fat with Facts will allow you to get to know what works exactly and the best way to approach different weight loss techniques. Feeling as if you don't have enough motivation or self discipline to lose weight? Scientific research validates that primarily, losing weight isn't about motivation or self-discipline. It's about knowing the exact techniques that work and using them in the right way. If you want to know about the practical and proven strategies for weight loss, scroll up and click the Buy now with 1-Click button to get your book instantly.Show book
This Glow 15 Unofficial Recipe Book presents you with recipes that are not only good for your body but are delicious and easy to prepare. By following the recipes in this cookbook, you can be sure that you are eating foods that will help you become healthy, lose weight, revitalize your skin, and gain more energy. Here's a sample recipe from this book: Beef with Mixed Herb Butter Serving Size: Four Preparation Time: Five minutes Cooking Time: 20 minutes Total Time: 25 minutes Ingredients: Four (six-ounce) beef steaks One lemon, halved Two teaspoons fresh dill, chopped Two-and-a-half tablespoons unsalted butter Two teaspoons fresh thyme Two garlic cloves, minced Salt and freshly ground black pepper, to taste Directions: Preheat the broiler to high, and line a baking sheet with parchment paper. Place the beef steaks on the parchment, and top with butter. Squeeze the lemon juice over the beef steaks, and season with thyme, dill, garlic, salt, and black pepper. Broil for 20 minutes, and dish out in the serving plates. Top the steaks with unsalted butter, and dish out in a bowl. Serve immediately to your guests. Nutritional Value: Calories 389; Total Fat 17.9g; Saturated Fat 8.6g; Cholesterol 171mg; Sodium 165mg; Total Carbs 2.5g; Fiber 0.7g; Sugar 0.4g; Protein 52.1g; Potassium 734mg. Start listening now! Please note: This is an unofficial cookbook with additional recipes and is not affiliated or endorsed by Naomi Whittel’s Glow 15. It is meant to supplement and enhance the enjoyment of Glow 15Show book
From a beloved New England eatery, “recipes for some of the best diner breakfasts anywhere” plus “invaluable words of wisdom, advice, [and] local history” (Michael Stern, author of Road Food). Since 1941, O’Rourke’s Diner has been a beloved eatery and a second home to generations of Middletown families, Wesleyan students, and diners from all over the Connecticut River Valley. Capturing the magic of the diner itself—classic, hip, eclectic, and full of positive energy—Breakfast at O’Rourke’s is a trove of hearty gourmet recipes from one of Connecticut’s most beloved diners. The book features menus for twenty-three complete O’Rourke’s breakfasts and over eighty recipes, including Irish Soda Bread, Eggs Galway, Bread Pudding French Toast with Caramel Sauce, Firecracker Omelet, Breakfast Cheesecake, Pumpkin Brie Quiche, and Red Flannel Hash. Each main dish is paired with a side, baked good, and sauce—so that cooks at home can recreate their favorite O’Rourke’s brunch. Lavishly illustrated with over fifty photos from food photographer Tom Hopkins, it also includes many vegetarian options. This is a must-have cookbook for diner aficionados and food lovers everywhere.Show book
There's so much more to raw food than smoothies and grated carrots. More and more people are turning to raw food to give them energy, boost their immune system, clear their skin, lose weight and stay slim. There are so many dishes and ways of working with raw food to create an interesting, sustainable diet, without needing many hard-tofind ingredients or hours of preparation. This friendly cookbook is the perfect guide to introducing raw food into your life and understanding how certain ingredients, and their preparation, can be not only delicious and appealing, but also hugely beneficial to your health. With chapters on Smoothies, Breakfast, Soups, Salads, Mains, Snacks and Desserts, there's something here for every day, occasion and appetite. Try Gazpacho, made with the ripest tomatoes; pretty Fennel & Zucchini Carpaccio marinated in mustard and vinegar dressing; Sweet Cherry Temptations made with ground nuts and dried cherries; and fantastic Brownie Squares with Cashew Frosting. You'll be amazed at how much you can achieve within the principles of raw food, and how much better you'll feel - even if you only practise it from time to time in among your regular everyday diet.Dunja Gulin is the author of cookbooks Dorucak (Breakfast, published in her native Croatia) Raw Food Kitchen, The Vegan Baker and The Vegan Pantry. Apart from writing cookbooks and publishing healthy recipes on www.dunjagulin.com, she teaches healthy cooking, works as a personal chef and prepares Mediterranean, vegan, vegetarian, macrobiotic and raw food meals on yoga retreats and cruises around the world.Show book
