Other books that might interest you

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  Jacques Pépin New Complete...

  Jacques Pépin

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  A sampling of recipes from Jacques Pépin New Complete Techniques, by the grand master of cooking skills and methods Jacques Pépin’s work has been universally hailed by professional chefs and home cooks alike. Updated with new techniques and recipes, demonstrated by Pépin in step-by-step photographs, the Jacques Pépin New Complete Techniques Sampler is a culinary course on classic cooking, carefully selected from Pépin’s full New Complete Techniques cookbook. These time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put the techniques into practice. Inside you’ll find step-by-step demonstration photographs and a fresh design to make it even easier to follow the guidelines.

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  Pure Vegan - 70 Recipes for...

  Joseph Shuldiner

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  “Living proof of the delicious and wholesome nature of vegan cooking . . . highlights how plant-based whole foods nourish both body and soul.” —Medium 
   
  Pure Vegan proves that embracing a vegan lifestyle can be stylish and beautiful via seventy recipes that are both plant-based and indulgent. The only vegan cookbook that celebrates eating and enjoyment rather than emphasizing the politics of a vegan lifestyle, this beautiful compilation features novel, vivacious recipes. Yes, they’re non-meat-egg-dairy, and they’re fabulous! Pure ingredients and unique combinations appeal to meat lovers and committed vegans alike. Breakfast, lunch, dinner, and snacks are represented, and a special chapter is dedicated to late-night indulgences such as chocolate truffles and herbal cocktails. Seventy-five gorgeous pictures round out this fetching package. 
   
  “Shuldiner has pulled off something of a miracle with his new book . . . You’ll find no bizarre attempts to mimic meat . . . [He] has no agenda other than cooking up pure deliciousness. The recipes in this book just happen to be vegan.” —Root Simple 
   
  “What we eat is intensely personal and hackles can go up quickly when discussing things like where our food comes from—but the way he approaches this is one of simple exploration. Finding what works for you. He makes plant-based cooking approachable. And that is appealing.” —The Artful Appetite 
   
  “[An] extraordinary cookbook . . . every page is a treat.” —Vibrant Foodie

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  Weight Loss Diets - Ketogenic...

  Jason Knights, John Cook

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  Book 1: Ketogenic Diet - Welcome to one of the absolute best decisions you have ever made in your entire life. This concise publication will open up your mind to the realm of nutritious fats and the risks of an excess of carbohydrates, the last of which is one thing most of us deal with every single day. A brand new time has commenced, a time in which you say no to too much weight, to the problems of heart disease, or some other degenerative health problems.  
  Book 2: Anti-Inflammatory Diet - Become acquainted with the ins and out of the anti-inflammatory diet. This diet has been popular with many people because of its effectiveness and durability. The renowned practices included in this program are especially designed to prevent inflammation, which has become more and more common with the current eatings habits of the 21st Century.  
  Book 3: Thyroid Diet - Are you having some issues and you are thinking the thyroid diet might be a good option for you? Well, things aren't as simple as they seem. It would be better to get all the knowledge you can about this topic, instead of diving in without knowing what you're doing. 
  Book 4: GAPS Diet - When our gut is killing us, we need to understand what is related to it. Personality disorders and anxiety influence a person's digestion. Nutrition matters, and to detoxify and get involved in eating clean, you need to know what you're doing. Just see it this way: What would you give to feel better and to stop the diseases from a leaky gut, arthritis, or eczema?

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  Passion for Pizza - A Journey...

  Craig Whitson, Tore Gjesteland,...

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  “The authors showcase their passion for pizza in this intimate, behind the scenes tale about great artisanal pizza makers in Italy and America.” —Jonathan Goldsmith, owner, Spacca Napoli 
   
  Passion for Pizza celebrates the people, personalities, and stories behind one of the world’s favorite foods. Not only a cookbook and a history book, it is also a tribute to the people and places that makes this dish a global favorite. It is a beautifully illustrated volume by a team of award-winning authors, photographers, and designers who diligently followed the smell of great pizza to wherever it led them. Passion for Pizza begins in Italy, introducing readers to pizzaioli in places such as Naples, Rome, and Palermo. Next up is the pizza of New York, Chicago, and California, where it’s as essential as baseball and mom’s apple pie. The authors visit the people who produce the cheeses, tomatoes, flour, and other ingredients used in pizza making, showing the global reach of locally sourced foods. This exuberant tour guide digs deep into pizza culture with interviews of oven-makers, consultants, professors, acrobats, and journalists. 
   
  With more than fifty easy-to-follow recipes for individual pizzas and crusts, over forty pizzeria profiles, and twenty profiles of the people behind the pizza, this book inspires home cooks and aficionados alike. 
   
  “Passion for Pizza reaches deep into the heart and soul of pizza makers from around the world. One of the finest, most groundbreaking books ever written about pizza and its industry.” —Tony Gemignani, author of The Pizza Bible 
   
  “Can there be too much pizza? Or books about it? No and no. New on the pizza front is the gorgeously photographed Passion for Pizza.” —The Sacramento Bee

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  The Yogurt Cookbook

  Arto der Haroutunian

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  Yogurt takes center stage in “hundreds of recipes for soups, salads, entrées, and desserts from Middle Eastern, Armenian, and Indian cuisines. . . . Timeless” (Booklist).   By internationally acclaimed author Arto der Haroutunian, The Yogurt Cookbook includes glorious, four-color, mouth-watering photographs and over 200 recipes from hearty peasant fare to elegant, light dishes. It tells us the history of yogurt, how to make it and how it is easily used in all kinds of delicious recipes, ranging from the subtle flavors of Middle Eastern dishes to the spiciness of Indian and European foods. The many tempting appetizers include dips to yogurt cheese. There are fragrant soups, wonderful salads, and interesting egg dishes. There are recipes for fish, poultry, meat, pasta, and vegetables. There are sauces, salad dressings, and drinks. There is even a section on bread, pancakes, and fritters.   This ultimate yogurt recipe cookbook is the perfect complement to a yogurt maker and will even convert those on the fence about this versatile ingredient.   “To fully appreciate yogurt’s flexibility in the kitchen, it is instructive to turn to Haroutunian’s book.” —The Roanoke Times   “Filled with delicious recipes for all manner of dishes . . . It draws on many culinary traditions and will appeal to anyone who enjoys real homemade food . . . A winner.” —Mostly Food & Travel Journal

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  Santa Fe Flavors

  Anne Hillerman

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  The New York Times bestselling author and restaurant critic takes readers on a foodie tour of Santa Fe—complete with recipes from more than 50 restaurants.   A city known for fine dining, Santa Fe boasts many wonderful restaurants, from famous gourmet establishments to delicious mom-and-pop diners. In Santa Fe Flavors, restaurant critic Anne Hillerman takes connoisseurs on a whirlwind tour through some of the city’s most delectable eateries. Along with recommendations on where to find truly memorable meals, Hillerman also provides diners the chance to re-create some of their favorite dishes with recipes contributed by restaurant chefs.   Hillerman takes readers inside more than fifty restaurants, introducing both celebrated and undiscovered chefs. Featured restaurants include Bobcat Bites, El Farol, The Pink Adobe, Blue Heron at Sunrise Springs, Coyote Cafe, Geronimo, Trattoria Nostrani, and more.

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