Other books that might interest you

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  I Scream Sandwich! - Inspired...

  Jennie Schacht

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  “Fair warning: you will want to lick the pages of this book . . . All your wildest ice cream sandwich fantasies are about to come true” (Kitchn).   In I Scream Sandwich!, cookbook author Jennie Schacht redefines this hugely popular sweet treat and shows us how it can easily be the star of a dinner party, child’s birthday bash, family picnic, or just a lazy summer afternoon. The book includes a variety of ice cream sandwich recipes, from the classic (Vanilla Ice Cream on Soft Chocolate Cookie Bars), to the exotic (Kaffir Lime and Lemongrass Sorbet on Five-Spice Cookies), to the seasonal (Blackberry-Buttermilk Ice Cream on Crispy-Chewy Meringues), to the upscale (Pistachio Gelato on a Brioche Bun). In addition to cookies and ice cream, sandwiches are made with brownies, bars, cakes, brioche, crusts, gelatos, sorbets, and dairy-free options. This idea-filled book also includes recipes for sauces, roll-ins, and decorations.   “You’ll scream for I Scream Sandwich!—a yummy guide to filling every kind of cookie imaginable with scrumptious ice creams and other frozen delights. Jennie’s recipes will guarantee a freezer full of chilly treats all year round!” —David Lebovitz, author of The Perfect Scoop

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  Copper Iron and Clay - A Smith's...

  Sara Dahmen

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  A gorgeous love letter to our most revered cookware-copper pots, cast-iron skillets, and classic stoneware—and the artistry and workmanship behind them, written by an expert craftsperson, perhaps the only woman coppersmith in America. 
  Today, most people are concerned about eating seasonal, organic, and local food. But we don't think about how the choices we make about our pots, pans, and bowls can also enhance our meals and our lives. Sara Dahmen believes understanding the origins of the cookware we use to make our food is just as essential. Copper, Iron, and Clay, is a beautiful photographic history of our cooking tools and their fundamental uses in the modern kitchen, accompanied by recipes that showcase the best features of various cooking materials. 
  Interested in history and traditional pioneer kitchens, early cooking methods, and original metals used in pots during the early years of America, Sara became obsessed with the crafts of copper—and tin-smithing for kitchenware-specialty trades that are nearly extinct in the United States today. She embarked on a journey to locate artisans nationwide familiar with the old ways who could teach and inspire her. She began making her own cookware not only to connect with the artisanal traditions of our nation's past, but to adopt the pioneer kitchen to cook and eat healthier today. Why cook fantastic, healthful food in a cheap pan coated with toxic chemicals and inorganic elements? she asks. If you buy one high-quality item made from natural materials, it can serve your family for generations. 
  Copper, Iron, and Clay showcases each material, exploring its fascinating history, fundamental science—including which elements work best for various cooking methods—and its practical uses today. It also features fascinating interviews with industry insiders, including cookware artisans, chefs, entrepreneurs, and manufacturers from around the world. In addition, Sara provides recipes from her own kitchen and some of her famous chef friends, as well as a few historical favorites—all which are optimized for particular kinds of cookware. 
  Supplemental enhancement PDF accompanies the audiobook.

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  It's Your Body - Move It Love It...

  Vanessa Bogenholm

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  A new, healthier life doesn’t start with a program. It starts with an emotional commitment to becoming your best self. That’s right. A new, healthier life is your choice.Vanessa Bogenholm has watched clients make that choice with astounding results. She has seen people lose more than one hundred pounds—and keep that weight off. She has seen middle-aged men stop needing medications they expected to take for the rest of their lives. She has even seen people in wheelchairs get up and walk again.These results aren’t miraculous. It’s Your Body shows you step by step how to slow down and understand how the body works so you, too, can get the results you want.Filled with inspirational stories of real people who made tremendous transformations, from thirteen-year-old kids to CEOs, It’s Your Body proves that anyone can have the body they want and deserve. Don’t wait another minute. Pick up this book and take your own first step today.

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  How to Cook Indian - More Than...

  Sanjeev Kapoor

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  The renowned Indian chef shares a collection of classic recipes with easy-to-find ingredients—including biryanis, samosas, chutneys and more! Sanjeev Kapoor burst onto India’s culinary scene with an easy, no-fuss cooking approach. Now he introduces American audiences to his simple-yet-satisfying style with the only Indian cookbook you’ll ever need. How to Cook Indian covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.

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  Springer Mountain - Meditations...

  Wyatt Williams

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  Drawing on years of investigative reporting, Wyatt Williams offers a powerful look at why we kill and eat animals. In order to understand why we eat meat, the restaurant critic and journalist investigated factory farms, learned to hunt game, worked on a slaughterhouse kill floor, and partook in Indigenous traditions of whale eating in Alaska. In Springer Mountain, he tells about his experiences while charting the history of meat eating and vegetarianism. Williams shows how mysteries springing up from everyday experiences can lead us into the big questions of life while examining the irreconcilable differences between humans and animals. Springer Mountain is a thought-provoking work, one that reveals how what we eat tells us who we are.

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  Southwest Dutch Oven

  George Dumler, Carolyn Dumler

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  Learn the secrets of Southwestern flavor—from Mango Papaya Salsa to Chipotle Cheese Bread—with these traditional Dutch oven recipes. Everything from sauces to cakes to steaks or fillets can be perfectly prepared in a Dutch oven. In Southwest Dutch Oven, George and Carolyn Dumler demonstrate how this traditional and versatile cooking pot is the secret to bringing out the best of Southwestern cuisine. Along with helpful Dutch oven tips, the Dumlers share essential information about Southwestern ingredients, including key herbs and spices. These cooking secrets all come together in mouthwatering recipes for sauces, salsas, side dishes, main dishes, breads, and even desserts. Chile-Rubbed Rib-Eye Steaks, Red Chile Onion Rings, Prickly Pear Barbecue Sauce, Chipotle Cheese Bread, and Southwest Caramel Apple Pie are just a few of the things you’ll be cooking up in your Dutch oven.

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