Other books that might interest you

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  Food for Brain

  Emma Victoria Enders

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  Two of the most precious things we have is our body and our brain. We don’t have any spare, and it’s precisely for this reason that we have to learn how to keep them in shape.To avoid premature decay and to ensure that they continue performing well for as long as possible, we must have a healthy lifestyle and know which foods allow us to feel better, in addition to those which instead slow down our functioning and can compromise our well being.This book will allow you to avoid the most common errors:- Leaving out the foods that can help you improve your lifestyle- Forgetting some essential nutrients for our health- Generating habits that reduce your mental and physical well beingIt will help you discover:- Why our body needs to feed in the correct way- Which foods help your brain do its best- How to find the right supplements for today’s dietIn addition, 10 tasty and healthy recipes to introduce into your daily diet.>Listen Now!

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  Whiskey Business - How...

  Tom Acitelli

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  Discover the underdog story of the improbable rise of small-batch distilling in America. This bracingly written, fast-paced work traces the relationship of Americans to spirits such as bourbon, scotch, vodka, gin, and rum. And it presents the full story of a plucky band of entrepreneurs who disrupted the nation's conception of how those libations could appear and taste—and how much they could cost. Tom Acitelli weaves the unlikely triumph of the small-batch distilling movement into other major trends, including a neo-Prohibitionism that nearly croaked the entire thing, America's re-embrace of cocktails, and the twin rises of craft beer and fine wine. He also expertly delves into the controversies currently wracking American spirits, ones that threaten to tank the movement at the moment of what should be its greatest triumph.

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  The Corona Survival Cookbook -...

  Dicke Kook

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  Filled with a few simple, straight forward recipes, The Corona Survival Cookbook presents dishes for the beginner cook, the disgruntled essential and non-essential worker and offers a glimpse into the quirky, angry mind of Dicke Kook.

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  Inspired Bites - Unexpected...

  Casey Barber, TJ Girard, Bob...

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  This collection of party-perfect recipes provides “the gift of taste, presentation, fun, and sophistication all wrapped up into one” (David Burke, chef and restaurateur).   TJ Girard and Bob Spiegel, co-owners of the catering company Pinch Food Design, are known for their unforgettable party food and one-of-a-kind design sensibility. This book reveals their trade secrets, offering up irresistible recipes for your next cocktail party—paired with DIY projects for presenting food in fun, elegant, and original ways. Forget about the same old tired dips, mini quiches, and pot stickers. Instead think Truffled Quail Eggs on Mini English Muffins, Skate Schnitzel with Spaetzle and Lemon-Caper Butter Sauce, Fennel-Glazed Duck with Grappa Cherries and Polenta, Salted Chocolate-Rosemary Ice Cream Sandwiches, Banana Semifreddo with Cocoa-Rice Crunch, and more. With these addictively delicious recipes and advice on how to present food like a pro, Inspired Bites ensures the next gathering you host will be a memorable one.  

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  Eight Flavors - The Untold Story...

  Sarah Lohman

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  “Very cool…a breezy American culinary history that you didn’t know you wanted” (Bon Appetit) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat.The United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In “a unique and surprising view of American history…richly researched, intriguing, and elegantly written” (The Atlantic), Lohman sets out to explore how these influential ingredients made their way to the American table.She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why.“A fresh, original perspective to American culinary history” (The Christian Science Monitor), Eight Flavors takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations, and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—which “may make you hungry” (Bustle).

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  The Athlete's Cookbook - A...

  Brett Stewart, Corey Irwin

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  FUEL YOUR FITNESS. This book shows how to perform at the top of your ability by combining its carefully constructed nutrition plan with your personal training and conditioning. Build the ideal diet to power a lean, strong physique with over 100 delicious recipes, like: • Mussels Marinara Spaghetti for Increased Glycogen • Walnut-parmesan Chicken for Maximum Protein • Peanut Butter Crunch Bars for Healthy Fats With day-by-day meal plans and advice on the best pre and post-workout nutrition, The Athlete’s Cookbook details everything you need to maintain energy and build muscle, keeping you at the top of your game.

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