Other books that might interest you

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  The Plant-Based Solution -...

  Joel K. Kahn

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  Are you ready to feel better, look better, and heal the planet at the same time? Then it's time to revolutionize your health from the inside out.With The Plant-Based Solution, leading cardiologist Dr. Joel Kahn shows how everyone can cultivate optimal well-being with a whole-foods, plant-based diet.Known as America's Healthy Heart Doc, Dr. Kahn has already helped thousands of people prevent and reverse heart disease. But what about other chronic conditions, such as adult diabetes, obesity, gut health, osteoporosis, autoimmune disease, and even low sex drive? It turns out that all these conditions and more can be improved with a plant-based diet—and Dr. Kahn has the evidence to prove it.Drawing from decades of experience, Dr. Kahn brings together a wealth of scientific research and in-depth case studies to clearly demonstrate how you can take charge of your own health.

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  The Kitchen Witch - How to...

  Abigail Bailey

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  Where do most of your guests hang out when you have a social event? Of course in the kitchen!  
  When you take the time to put meals together from the fundamental ingredients, you have a mystical open door at hand. You can infuse every dish with intent and will. The feed can quit being something you dump out of a can, and start being a ritual in and of itself.  
  When you take the time to plan something with your own hands, it lands holiness to the dinner. It will make up want to spend time savoring it with your family as opposed to merely ѕnаrfing it down on yours as out the dry to soccer practice. Be hanging the way up to view nourishment, its preparation, and its utilization; you can make some practical enchantment at its simplest level.  
  Take a moment to think about your kitchen. It's probably after disregarded and undervalued; however, some genuinely magical thing happens in this way. The blessings of the earth are transformed and combined into creations that nourish and advantage your body. That'd pretty slick! 
   Here it is what you will find inside this book: 
   *  HOW TO BECOME A KITCHEN WITCH 
   *  WHO CAN BE A KITCHEN WITCH 
    
   *  IMPORTANT KITCHEN WITCHERY TOOLS 
   *  UNDERSTAND WITCHCRAFT GARDENING 
   *  KITCHEN WITCH RECIPES 
    
   *  MAGICAL BREWS AND POTIONS 
    
   *  50 WAYS TO PAMPER YOURSELF 
   *  GREEN WITCHCRAFTS 
    
   *  MAGICAL TEA RECIPES 
     
   *  MAGICAL OILS 
     
   *  BEST FOOD TO BOOST YOUR BRAIN AND MEMORY 
  and much more! 
  So what are you waiting for?  
  Scroll up, click on Buy Now and Become a Kitchen Witch!

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  Dessert Roll Quilts - 12 Simple...

  Pam Lintott, Nicky Lintott

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  Indulge in twelve quick and easy dessert-themed quilting projects—and delicious dessert recipes—from the authors of Jelly Roll Inspirations. Bestselling authors Pam and Nicky Lintott have created twelve stunning quilt designs using Moda’s all-new Dessert Rolls—delicious bundles of five-inch strips cut across the width of the fabric. Each quilt pattern—with tempting names such as Afternoon Tea, Sugar ‘n’ Spice, Pavlova, and Marmalade Cake—can be made with just one Dessert Roll, a bundle of pre-cut fabric, so you can be sure that your fabrics will coordinate beautifully to make a gorgeous quilt. As an extra treat, Pam and Nicky have included their family favorite dessert recipes inspired by the quilt design themes for you to bake and enjoy while you craft. · Includes alternative color variations for each quilt design· Step-by-step instructions and easy-to-follow diagrams for quick and easy quilting

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  Out of Kentucky Kitchens

  Marion Flexner

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  “Delectable recipes throughout [and] valuable hints on the fine art of being a good cook. A book to read—as well as to put to use.” —Kirkus Reviews (starred review)   Down-home Southern cooking is as much a part of Kentucky’s heritage as fine horses or bourbon whiskey. Known as a skilled hand in the kitchen, Marion Flexner compiled delicious and thoroughly tested recipes of Kentucky specialties, such as the Chocolate Almond Torte, Tombstone Pudding, and the Real Hot Brown, and “sippages” like the Apple Toddy and the Churchill Downs Mint Julep, in this classic cookbook that showcases the commonwealth’s best cuisine. Also included are colorful anecdotes that reflect a century of culinary Kentucky.   “Out of Kentucky Kitchens is in the small circle of definitive books on Southern cookery and history.”―John Egerton, author of Southern Food: At Home, on the Road, in History

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  Healthy Primal Living

  J. Steele

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  If you’ve been keeping an eye on the fitness industry over the last few years, then you might have noticed some interesting changes in attitude.  
  Whereas fitness was once all about exercise machines, supplements and low-fat diets; today we’re starting to go back to our roots.  
  Basically, we’ve found that these ‘high tech’ methods of losing weight, improving health and getting fitter just don’t work as well as they should. And this really comes down to one simple truth: we can’t do better than nature.  
  Today, health bloggers and thought leaders in the industry are preaching from a different book. Now we’re being told to get outside more, to get sunlight, to swim in the cold water, to eat a balanced, natural diet and to train using our bodies and our environments.  
  And guess what? For the most part it’s working!

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  Chop Suey - A Cultural History...

  Andrew Coe

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  In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States—by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. 
  It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine—and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt them to our own deep-down conservative culinary preferences. 
  Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.

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