Other books that might interest you

• 

  Virgin Vegan - Everyday Recipes...

  Donna Kelly, Anne Tegtmeier

  • 0
  • 0
  • 0

  Quick and easy, tasty, vegan comfort food recipes for every meal of the day—plus condiments and sauces!  New followers of a plant-based diet are often overwhelmed with the ingredients, recipes, and choices of a vegan lifestyle. And they often miss their favorite dishes from their old way of eating. Donna and Anne have created a cookbook that explains terms and new food items along with taking common comfort foods and quick recipes and making them vegan approved. With more than 100 recipes that include Pineapple Upside-Down Pancakes, Potato Corn Chowder, All-American Meatless Loaf, Mac and Cashew Cheese, and Chocolate Decadence Cheesefake, you are sure to make dining a pleasure.

  Show book

• 

  The Man Who Changed the Way We...

  Thomas McNamee

  • 0
  • 0
  • 0

  In the 1950s, America was a land of overdone roast beef and canned green beans-a gastronomic wasteland. Most restaurants relied on frozen, second-rate ingredients and served bogus "Continental" cuisine. Authentic French, Italian, and Chinese foods were virtually unknown. There was no such thing as food criticism at the time, and no such thing as a restaurant critic. Cooking at home wasn't thought of as a source of pleasure. Guests didn't chat around the kitchen. Professional equipment and cookware were used only in restaurants. One man changed all that.From the bestselling author of Alice Waters and Chez Panisse comes the first biography of the passionate gastronome and troubled genius who became the most powerful force in the history of American food-the founding father of the American food revolution. From his first day in 1957 as the food editor of the New York Times, Craig Claiborne was going to take his readers where they had never been before. Claiborne extolled the pleasures of exotic cuisines from all around the world, and with his inspiration, restaurants of every ethnicity blossomed. So many things we take for granted now were introduced to us by Claiborne-crème fraîche, arugula, balsamic vinegar, the Cuisinart, chef's knives, even the salad spinner.He would give Julia Child her first major book review. He brought Paul Bocuse, the Troisgros brothers, Paul Prudhomme, and Jacques Pépin to national acclaim. His $4,000 dinner for two in Paris was a front-page story in the Times and scandalized the world. And while he defended the true French nouvelle cuisine against bastardization, he also reveled in a well-made stew or a good hot dog. He made home cooks into stars-Marcella Hazan, Madhur Jaffrey, Diana Kennedy, and many others. And Claiborne made dinner an event-whether dining out, delighting your friends, or simply cooking for your family. His own dinner parties were legendary.Claiborne was the perfect Mississippi gentleman, but his inner life was one of conflict and self-doubt. Constrained by his position to mask his sexuality, he was imprisoned in solitude, never able to find a stable and lasting love. Through Thomas McNamee's painstaking research and eloquent storytelling, The Man Who Changed the Way We Eat unfolds a history that is largely unknown and also tells the full, deep story of a great man who until now has never been truly known at all.

  Show book

• 

  The Short Stack Cookbook -...

  Nick Fauchald, Kaitlyn Goalen

  • 0
  • 0
  • 0

  An artful collection of 150 new, original recipes organized by ingredient, from trusted culinary pros: “The emphasis is on ease.” —TheWashington Post 
   
  This down-to-earth collection features 150 new, original recipes organized by ingredient—from IACP and James Beard Award–winning cookbook authors, chefs, food writers, recipe testers, and editors.  
   
  The ethos behind Short Stack Editions is simple: Pair honest, common ingredients with trusted voices in the culinary world for inspired recipes home cooks can actually use. And for their first cookbook, Short Stack founders Nick Fauchald and Kaitlyn Goalen call upon their acclaimed contributors to extend their love letters to favorite ingredients. Exclusively created for this cookbook, these recipes–from all-star chefs, food writers, editors, and stylists–are destined to become favorites. 
   
  Organized by 18 ingredients, including Apples, Bacon, Brussels Sprouts, Butter, Cheddar, Eggs, Tomatoes, Greek Yogurt, Honey, Hot Chile Peppers, Kale, Lemons, Sourdough, Whole Chicken, and Winter Squash, The Short Stack Cookbook takes readers though staples found in the kitchen and presents new ways to cook with everyday items. Contributors include:Virginia Willis (author of Bon Appétit, Y’all) Sara Jenkins (chef, restaurateur, and cookbook author) Ian Knauer (IACP nominee and editor at Food & Wine) Soa Davies (producer of Eric Ripert’s cookbook On the Line and TV show Avec Eric) Susan Spungen (founding food editor for Martha Stewart Living) Angie Mosier (food stylist, photographer, and writer for Food & Wine and the New York Times) Rebekah Peppler (writer and food stylist) Alison Roman (BuzzFeed food editor) Sarah Baird (writer and culinary anthropologist) Julia Sherman (artist, photographer, writer, and editor of Salad for President) Michael Harlan Turkell (award-winning photographer) Julia Turshen (cookbook author) Megan Scott (recipe developer) Tyler Kord (chef-owner of the No. 7 group) Paul Grimes (food stylist) Beth Lipton (food director for Health magazine)

  Show book

• 

  Gastric Band Hypnosis - How To...

  John McKenna, John McKen

  • 0
  • 0
  • 0

  Is your weight something that has been increasing over the years and you've been powerless to stop it? 
  Have you tried endless diets, and nothing has worked? 
  Are you prepared to try almost anything but want to stop short at surgery? 
  Losing weight is the Holy Grail for millions of us. Some are successful when it comes to dieting but the need to be consistent and disciplined is often the reason that many fail. Constantly dieting and failing can lead to some poor decisions, like opting for invasive surgery. But there is another solution that works and will not leave you scarred for life. 
  In this book, Gastric Band Hypnosis, you cam examine the facts for yourself as to whether this solution would work for you, with chapters that include:How Gastric Band Hypnosis worksThe risks involvedVirtual gastric bands and how they make slimming easyYour motivation to lose weight this wayHow it can help with food addictionPlacement, tightening and removal of bandsAnd more… 
  Even if you have tried and failed to lose weight a dozen times or more, there is always a good reason to try again and Gastric Band Hypnosis is one of them. This simple idea is perfect for anyone who has struggled to lose weight in the past but simply has to shed some pounds now, before they become seriously ill. 
  If you want to lose weight safely and quickly, scroll up and click Add to Cart for your copy now!

  Show book

• 

  Bite by Bite - Nourishments and...

  Aimee Nezhukumatathil

  • 0
  • 0
  • 0

  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.

  Show book

• 

  The CIA in Guatemala - The...

  Richard H. Immerman

  • 0
  • 0
  • 0

  A history and analysis of the United States’ involvement in the deposition of Guatemalan President Jacobo Árbenz and the consequences. 
   
  Using documents obtained through the Freedom of Information Act, recently opened archival collections, and interviews with the actual participants, Immerman provides us with a definitive, powerfully written, and tension-packed account of the United States’ clandestine operations in Guatemala and their consequences in Latin America today. 
   
  “A valuable study of what Immerman correctly portrays as a seminal event, not just in the annals of the Cold War, but in U.S.–Latin American relations.” —Washington Monthly 
   
  “A damning indictment of American interference abroad.” —Pittsburgh Press 
   
  “A masterpiece of analysis.” —Reviews in American History

  Show book