Other books that might interest you

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  Cheese Boards to Share - How to...

  Thalassa Skinner

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  Providing everything you need to know in order to present and feast upon your perfect cheeseboard, this book features 25 themed boards as well as accompaniments and essential practical information on cheese.
  Cheese boards are the ideal fuss-free, yet delicious and visually impressive meal option. Though traditionally thought of as just a festive treat, impressive modern incarnations have recently taken social media by storm, as people discover that they can be a show-stopping option for entertaining at any time of year. The 25 themed boards in this book offer the perfect cheese board for any occasion, from lively boards themed around wine, beer and cocktail pairings, to a wholesome kids' board and a picnic board. No matter the size of your crowd or your budget, there is a themed board here to suit it – from small romantic boards for two, to more extravagant aspirational boards suitable for a wedding. Each cheese included in the book is followed by a detailed description and ideas for suitable alternatives. Suggestions for store-bought accompaniments are included, or if you are feeling more creative, try the simple recipes such as Italian Herb Flatbread, Rainbow Pepper Oatcakes or Tomato and Smoked Pepper Jam. Essential practical information in the front section includes tips on buying, storing and cutting cheese plus much more.

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  101 Ways to Stitch Craft Create...

  Various Contributors

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  Celebrate throughout the calendar year with handmade crafts, from knitting and quilting to beading and cake decorating.   Want to make gorgeous homemade gifts, cakes, cards, and decorations? This stunning collection of all-new projects includes something for every occasion with a wide range of crafts to enjoy, from stitching stuffed animals to baking cookie bouquets, creating macramé bracelets to constructing gift boxes.  101 Ways to Stitch, Craft, Create for All Occasions features: · Simple step-by-step projects · Quick makes for fast results · Helpful time and difficulty indicators

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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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  Taste or Taboo - Dietary choices...

  Michael Beyer

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  This book looks at the way in which food was employed in Greek and Roman literature to impart identity, whether social, individual, religious or ethnic. In many instances these markers are laid down in the way that foods were restricted, in other words by looking at the negatives instead of the positives of what was consumed. Michael Beer looks at several aspects of food restriction in antiquity, for example, the way in which they eschewed excess and glorified the simple diet; the way in which Jewish dietary restriction identified that nation under the Empire; the way in which Pythagoreans denied themselves meat (and beans); and the way in which the poor were restricted by economic reality from enjoying the full range of foods. These topics allow him to look at important aspects of Graeco-Roman social attitudes. For example, republic virtue, imperial laxity, Homeric and Spartan military valour, social control through sumptuary laws, and answers to excessive drinking. He also looks closely at the inherent divide of the Roman world between the twin centres of Greece and Rome and how it is expressed in food and its consumption.

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  An Ozark Culinary History -...

  Erin Rowe

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  Discover the rich history of Northwest Arkansas with this volume of classic recipes, culinary traditions, and stories full of nostalgic flavor.In the 1890s, Ozark apples fed the nation. Welch’s Concord grapes grew in Arkansas vineyards. Local poultry king, Tyson, still satisfies America's chicken craving. Now food writer and Arkansas native Erin Rowe recounts these and other tales of Northwest Arkansas’ High South cuisine, as well as her own adventures stomping grapes, canning hominy, picking Muscadines, gathering wild watercress and tracking honeybees. Illustrated throughout with historic photographs, An Ozark Culinary History celebrates the region’s cuisine and foodways from chow-chow to moonshine. Featuring fifty heirloom recipes dating as far back as the early 1800s, it’s sure to whet your curiosity and appetite.</

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  Cooking the Cowboy Way - Recipes...

  Grady Spears, June Naylor

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  Almost 100 recipes celebrating the cowboy lifestyle, plus cooking secrets, photos & stories from real cowboy cooks, ranchers & locals across North America. 
   
  Life in the saddle, on the trail, and in the outback has forged a style of living that cowboy-turned-chef Grady Spears calls the Cowboy Way. In Cooking the Cowboy Way, he takes you on a journey around the country to amazing places full of food, history, and people who have an appreciation for the land. These places where life and living (and that always includes cooking and eating) come alive in the spirit of the cowboy. 
   
  In Cooking the Cowboy Way, you’ll have a ringside seat at the rodeo as Grady wrestles down new recipes from some incredible cowboy cooks and kitchen wranglers who know what hungry cow folks want to eat. And in the process, you’ll be carried away by the magic of starry nights by the campfire and seduced by the heritage of the chuck wagon and ranch kitchens, where the menus are still stoked by the traditions of the Old West just as they have been for a century or more. 
   
  Cowboys live life by a simple code that is shared through their rustic lifestyles and the delicious recipes found in Cooking the Cowboy Way. Cowboy cooks, ranchers, and locals from across North America share their recipes, cooking secrets, photos, and stories about their unique and proud way of life. From the Lone Star State to the Grand Canyon State, and from Florida to Alberta, Canada, cowboys have a way with the land and the food that comes form it. Each chapter focuses on a different location, including the Wildcatter Cattle Ranch in Graham, Texas; the Bellamy Brothers Ranch in Darby, Florida; the Homeplace Ranch in Alberta, Canada; Rancho de la Osa in Tucson, Arizona; and more. 
   
  Praise for Cooking the Cowboy Way 
   
  “Cooking the Cowboy Way is not a guide to old-fashioned ranch and trail grub. And that’s a good thing. The book is an homage to the cowboy legacy, which Spears finds evolving on the nation’s ranches.” —Dallas Morning News 
   
  “[Grady Spears and June Naylor] went all over the country, with a heavy emphasis on Texas, of course, drawing inspiration from cooks on and around ranches large and small. They then took these recipes and adapted them for regular kitchens and modern uses (i.e., dinner parties and backyard cooking). The results sound great.” —Texas Monthly

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