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  La Cuisine Cajun

  Jude Theriot

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  A cookbook that captures the fresh ingredients, pungent spices, and creativity of Louisiana Cajun cooking—from Coush-Coush to Crab Jambalaya to Syrup Cake. Cajun cooking is a melting pot of flavors. From gumbo simmered all afternoon on the stove, to Jambalaya aux Ecrive (Crawfish Jambalaya), to sweet pralines for dessert, the recipes of La Cuisine Cajun reflect the creative Cajun tradition. La Cuisine Cajun will have you cooking like a true Cajun—no matter what your ancestry! A complete cookbook, it contains recipes that are a pleasure to prepare, with clear instructions to guide every cook, from novices to gourmets. After each recipe, author Jude Theriot offers a bit of “lagniappe” (something extra)—tips about freezing, storing, and serving. A calorie count is also included for all recipes. While La Cuisine Cajun is not a “diet” cookbook, this unique feature is helpful for calorie watchers. Try Crawfish Bisque, Baked Trout Vermilion, Quick Turkey Jambalaya, Cajun French Fries, and Pain Perdu (Lost Bread or French toast), and you’ll begin to explore the possibilities La Cuisine Cajun has to offer.

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  Sweet Debbie's Organic Treats -...

  Debbie Adler

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  Whether you’re vegan or have a food allergy, you can enjoy these delectable baked goods that actually make you feel good. 
   
  Are you saying “no” to dessert because of food allergies or health concerns? Or saying “no” when your kid asks for a cupcake at a birthday party? If so, Sweet Debbie has a Chocoholic Cupcake for you! 
   
  With her own son allergic to “every food in the USDA pyramid,” Debbie Adler took matters into her own kitchen. Today, her wildly popular, allergen-free bakery, Sweet Debbie’s Organic Cupcakes, has Hollywood’s A-list celebrities lining up for her delicious, nutritious muffins, brownies, cookies, cupcakes, donut holes and breads. Now Sweet Debbie is sharing all her delectable secrets for fifty scrumptious treats like:Irresistible Red Velvet CupcakesSalted Caramel Apple MuffinsCosmic Chocolate Chip CookiesGourmet Dark Chocolate Mesquite BrowniesBlueberry Streusel Donut Holes 
   
  If you’re a vegan, diabetic, have celiac disease, a food allergy or an intolerance, or are simply interested in boosting your health via your baking tins, set the oven to “preheat” and sit down with Sweet Debbie’s Organic Treats. Your sweet tooth will thank you for it. 
   
  Praise for Sweet Debbie’s Organic Treats 
   
  “With this book, Debbie has proven again that deliciousness no longer needs to be sacrificed in today’s allergy conscious cooking. Her recipes are simple, smart and will delight the entire family.” —Ming Tsai 
   
  “Writing something humorous and entertaining is hard. You know what’s harder? Making a healthy dessert that doesn’t taste like a bale of hay. Debbie Adler is a culinary genius because with this book she manages to do both.” —Ray Romano 
   
  “Debbie Adler . . . works her creative culinary magic for delicious treats that ALL of us can enjoy-even those who avoid gluten, eggs, dairy, soy, sugar, or nuts. Because these treats are SO good, you won’t miss what’s NOT in them!” —Carol Fenster, author of 1,000 Gluten-Free Recipes

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  The Intellectual Fraud of...

  Alan Cook, Thomas Lepeltier

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  "To be a vegetarian when you can eat meat is to deny the animal in you." 
  "To slaughter an animal, you have to love animals"! 
  "When living beings start to eat stones, the problem [of meat] will no longer be an issue." 
  These are some quotes from philosophers and intellectuals that defy logic and encourage cruelty. Instead of recognizing that we should not cause suffering and kill sentient beings just for our pleasure, these intellectuals justify the consumption of animal products. They support a society that slaughters millions of animals daily because it does not want to change its eating habits. 
  This book enumerates and denounces all the arguments developed by carnivores so that this great massacre can stop and a constructive debate on the place of animals in society can finally begin.
  Through books, articles and television appearances, experts and journalists criticize, denounce and mock the defenders of animals. This is not without consequences. Nowadays, few people remain insensitive to the fate of livestock. When a film is shot inside a slaughterhouse and broadcast in the media, most people are shocked. Then, confronted with the arguments of vegans and vegetarians, they look for answers. What to think? What to do? What to eat? And then these intellectuals come along and tell them that vegans and vegetarians are wrong. Each time, the basic ethical principle that we should not cause suffering and kill a sentient being just for our own pleasure is forgotten or misinterpreted. Instead, these intellectuals advance arguments that defy logic, have no rational basis, and encourage cruelty. But in so doing, they reinforce a society that unnecessarily kills a staggering number of animals because it does not want to change its eating habits. This book takes the position of denouncing them loud and clear; not for the pleasure of criticizing, but in the hope that this clarification will contribute to stopping the great massacre of livestock and serve to launch a constructive debate on their place in society.

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  Mastering My Mistakes in the...

  Dana Cowin, Julia Turshen

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  An uproarious, inspiring cookbook from the longtime editor-in-chief of Food & Wine magazine, in which the first lady of food spills the secret of her culinary ineptitude, while learning—finally—to cook, side-by-side with some of the greatest chefs working today, from David Chang to Alice Waters to Thomas Keller.For years, Dana Cowin kept a dark secret: From meat to veggies, broiling to baking, breakfast to dinner, she ruined literally every kind of dish she attempted. Now, in this cookbook confessional, the vaunted “first lady of food” finally comes clean about her many meal mishaps. With the help of friends—all-star chefs, including April Bloomfield, Alex Guarnaschelli, and Tom Colicchio, among many others—Cowin takes on 100 recipes dear to her heart. Ideal dishes for the home cook, each recipe has a high “yum” factor, a few key ingredients, and a simple trick that makes them special. With every dish, she attains a critical new skill, learning invaluable lessons along the way from the hero chefs who help her discover exactly where she goes wrong.Hilarious and heartwarming, encouraging and instructional, Mastering My Mistakes in the Kitchen showcases Cowin’s plentiful cooking mistakes, inspiring anyone who loves a good meal but fears its preparation. Featuring gorgeous full color photography, it is an intimate, hands-on cooking guide from a fellow foodie and amateur home chef, designed to help even the biggest kitchen phobics overcome their reluctance, with delicious results.

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  Memories of a Farm Kitchen

  Bob Artley

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  An illustrated memoir and cookery by an award-winning artist captures country life in America’s Midwest in the early twentieth century.   In the farm home of America’s past, the hearth of the home—the kitchen—represented the warmth and well-being of the family that met daily to enjoy hearty, homemade food. Award-winning artist Bob Artley evokes this ideal in this beautiful homage to the traditional Midwestern farm kitchen. Filled with heirloom family recipes and cozy memories and accompanied by Artley’s signature pen-and-ink drawings and full-color illustrations, this memoir provides a nostalgic and affectionate look at rural life, family, and food from a simpler time. Peppered with twenty-eight traditional family recipes Dorothy Harchanko gathered from farm wives of the era—including entries for Apple Pie, Carrot Jam, and Ice Box Cookies—the chapters provide a description of the farm kitchen; discuss the family larder, cellar, and attic; and examine the many ways in which the kitchen served as the center of the farm family’s universe. Used as a medical dispensary, nursery, laundry room, scriptorium, and, of course, gathering place to eat, the kitchen of Artley’s past now gives him the space to tell his unique story in words, with food, and through his unforgettable artwork.   Praise for Once Upon a Farm:   “Artley’s illustrations have a homespun feel reminiscent of Norman Rockwell. His writing is conversational and informative, like one neighbor talking to another, or a grandfather sharing history and lost practical skills with his grandchildren.” —Foreword Reviews “This is a beautiful book, that progresses through the seasons, bringing life to an almost forgotten time.” —School Library Journal

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  Ginger Bread Cook Book

  Entertainment G2

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  The term gingerbread can refer to all manner of moist cakes, sweet loaves and hard biscuits. The most common ingredients include ginger, nutmeg, cinnamon, honey, treacle, dates, sugar and cloves. Ginger was originally used medicinally to settle upset stomachs, so biscuits and cookies were soon being sold in pharmacies, as well as monasteries and markets. By the end of the 18th century, gingerbread was extremely popular in towns like Market Drayton in Shropshire.
  Today, gingerbread refers to soft cakes and harder cookies like gingerbread men, which are a staple of children's parties, particularly around Christmas. Softer cakes are more popular in the United States, while the Belgians and Dutch tend to prefer a crumbly variant that is usually topped with butter and served at breakfast.
  This wonderful new ebook features 20 ginger-bread recipes guaranteed to get the taste buds tingling, from the classic gingerbread men, gingerbread houses and Christmas tree decorations to more modern twists such as gingerbread brownies, gingerbread latte fudge and maple gingerbread layer cake with salted caramel sauce.

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