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  Dinner With the President

  Alex Prud'homme

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  Some of the most significant moments in American history have occurred over meals, as U.S. presidents broke bread with friends or foe: Thomas Jefferson’s nationbuilding receptions in the new capital, Washington, D.C.; Ulysses S. Grant’s state dinner for the king of Hawaii; Teddy Roosevelt’s groundbreaking supper with Booker T. Washington; Jimmy Carter’s cakes and pies that fueled a détente between Israel and Egypt at Camp David. Here Alex Prud’homme invites listeners into the White House kitchen to reveal the sometimes curious tastes of 26 of America’s most influential presidents, how their meals were prepared and by whom, and the ways their choices affected food policy around the world. What our leaders say about food touches on everything from our nation’s shifting diet and local politics to global trade, science, religion, war, class, gender, race, and so much more. Prud’homme also details overlooked figures, like George Washington’s enslaved chef, Hercules Posey, whose meals burnished the president’s reputation before the cook narrowly escaped to freedom, and pioneering First Ladies, such as Dolley Madison and Jackie Kennedy, who used food and entertaining to build political and social relationships. As he weaves these stories together, Prud’homme shows that food is not just fuel when it is served to the most powerful people in the world. It is a tool of communication, a lever of power and persuasion, a form of entertainment, and a symbol of the nation.

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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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  Provence Food and Wine - The Art...

  Viktorija Todorovska, François...

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  “Almost as much guide book as it is cookbook . . . the authors dive into the ingredients unique to Provencal cuisine and the history of the region.” —Kitchn   Provence, the beautiful region that sits at the scenic crossroads of southern France, the Italian Alps, and the Mediterranean, has long been an area of historical import and distinct culture. But above all else, it is known as a producer of some of the finest food and wine France has to offer, with a cuisine that emphasizes healthful ingredients such as olive oil, fresh vegetables, Mediterranean seafood, as well as dry, aromatic rosé.  Provence Food and Wine is one of the only English-language books available on the cuisine, wine, and sights of this stunning Mediterranean enclave on the southern coast of France. Packed with 47 traditional Provencal recipes, all of which emphasize the incredibly popular and healthy Mediterranean diet, Provence Food and Wine also provides detailed information on regional wines, most notably rosé. This is the most famous wine of Provence and has made great strides in the US. Readers will be able to learn about pairing between wine and food, as Viktorija Todorovska and François Millo expertly explain what to look for and where to get these wines outside of Europe.   Full-color photography shows off all of these dishes, as well as the dazzling sights of the region's lush interior, sparkling coastline, and breathtaking vistas. In Provence Food and Wine, Todorovska and Millo “bring the joie de vivre of this region right to your fingertips, capturing its allure with simplicity and heart” (One for the Table).

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  All Cakes Considered - A Year's...

  Melissa Gray

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  A producer of NPR’s All Things Considered takes readers on a culinary adventure in “this eclectic but cohesive cookbook” featuring 50+ cake recipes (Publishers Weekly, starred review). 
   
  Melissa Gray started as a baking novice, but soon became National Public Radio’s Cake Lady. Every Monday she brought a cake to the office for her colleagues at NPR to enjoy. Hundreds of Mondays (and cakes) later, Melissa has lots of cake-making tips to share.  
   
  Following the more than fifty recipes in this book, readers can develop their cake-baking skills alongside Melissa—and enjoy irresistible treats like Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and Lady Baltimore Cakes, Dark-Chocolate Red Velvet Cake, Honey Buttercream and Apricot Jam Cake, and more.

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  Bon Appétit Desserts - The...

  Barbara Fairchild

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  “A collection of Bon Appetit's most treasured dessert recipes, thoroughly tested . . . beautifully illustrated, and, of course, wonderfully delicious.” (Dorie Greenspan, James Beard award winning chef and author of Baking: From My Home to Yours)  
   
  For more than fifty years, Bon Appetit magazine has been seducing readers with to-die-for desserts. From quick homestyle cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit showcases meticulously tested recipes that turn out perfectly—every time. Now, culled from Bon Appetit's extensive archives and including never-before-published recipes, Bon Appetit Desserts promises to be the comprehensive guide to all things sweet and wonderful. Authored by Bon Appetit editor-in-chief Barbara Fairchild, Bon Appetit Desserts features more than 600 recipes—from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result. 
   
  “Beautiful . . . If you were stranded on a desert island with one dessert book . . . .” –Publishers Weekly 
   
  “Bon Appetit Desserts is filled with exactly the kind of sweets I like to make: inviting, unpretentious, and easy to love, but also innovative enough to turn a few heads . . . .With chapters on ingredients, equipment, and techniques, plus a slew of tips from the Bon Appetit test kitchens, it's also a mini-education.” —Molly Wizenberg, James Beard award-winning author of A Homemade Life: Stories and Recipes from My Kitchen Table 
   
  “This is a must-have for every baker, cook, and sweet freak in your life.” —Elizabeth Falkner, chef and owner of Citizen Cake and Orson

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  The Face on Your Plate - The...

  Jeffrey Moussaieff Masson

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  Somewhere in between Fast Food Nation and The Omnivore's Dilemma, between eating at McDonald's and killing a pig for dinner, there is a need for an audiobook that will probe more deeply and provide greater understanding and insight into the psychological factors that influence decisions about what we eat and why - and how these choices affect our lives, animals' lives, and the environment.In this revelatory work, Jeffrey Moussaieff Masson, the best-selling author of When Elephants Weep, does just that, showing how food affects our moral selves, our health, and the environment. The Face on Your Plate raises questions that make us conscious of the decisions behind every bite we take:How does the health of animals affect the health of our planet and of our bodies? What effect does eating animals have on our land, on our waters, and even on global warming? What are the results of farming practices - debeaking chickens and separating calves from their mothers - on animals and humans? As a psychoanalyst, Masson uniquely investigates how denial keeps us from recognizing the animal at the end of our fork - think pig, not bacon - and each culture's distinction among animals considered food and those that are forbidden.The Face on Your Plate brings together Masson's intellectual, psychological, and emotional expertise over the last twenty years into the pivotal book of the food revolution. Anyone who wants to be open-eyed about their food choices - vegans, vegetarians, and meat eaters - will welcome this timely work.

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