Other books that might interest you

• 

  Sirtfood Diet Cookbook - 200...

  Kate Hamilton

  • 0
  • 0
  • 0

  Have you tried the Sirtfood Diet? Maybe you’re looking for some delicious recipes to expand your meal plan? Or are you just starting and have no idea what to cook and how? 
  The Sirtfood Diet is super popular these days, and not without reason. Have you seen how much weight has the famous singer Adele lost? The Sirtfood Diet accomplishes weight loss by activating the “skinny gene,” enhancing rejuvenation and making your body work better.  
  Having a cookbook will help you immensely with this diet - you can plan everything and know exactly which foods and ingredients you need to get to lose weight fast! 
  --- Here’s what you’ll learn from Sirtfood Diet Cookbook NEW EDITION: 
  ✓ How the Sirtfood Diet works and the secrets to follow Phase 1 and Phase 2 with ease. 
  ✓ 20 superfoods you cannot miss to boost sirtuins effect. 
  ✓ 244 EASY recipes for breakfast, smoothies, snacks, main dishes, soups, desserts.  Do you want to buy in bulk but avoid the same meals over and over again? Do you want to experiment with new flavors? Do you have guests? We’ve got you covered! 
  ✓ 134 PLANT-BASED sirtfood recipes, suitable for vegetarians and vegans, and perfect for everyone on those days when we go for meatless meals. 
  ✓ Meal prepping tips and tricks to make you save up to 100$ a week with homemade, healthy, delicious meals. 
  AND SO MUCH MORE! 
  If you want to shed pounds, become healthy, and feel more energetic than ever, the Sirtfood Diet is your best call! With Sirtfood Diet Cookbook NEW EDITION, you’ll be set up for success from Day 1! 
  Get Your Copy Today!

  Show book

• 

  Cookie Swap

  Julia M. Usher

  • 0
  • 0
  • 0

  Recipes and presentation and party ideas that will have you throwing incredible cookie swaps all year long.As a specialized form of potluck, a cookie swap has all the same traits that make a potluck so effortless to host. Guests share in the baking and cost burden by bringing their favorite recipes. Cookie Swap takes the popular idea of the cookie exchange party to new heights and new directions. This elegant entertaining book shows that the cookie swap is perfectly suited not only to holiday gatherings but also to garden parties, showers, children's birthdays, summer get-togethers, and more. Themes and events include: Affairs of the Heart (Valentine’s Day, Anniversaries, Birthdays), Spring Fling, Vision in White (Weddings), Fun in the Sun (Summer), Garden Parties, Deck the Halls (Christmas), and even a theme for going back to school!“Usher’s suggestions for transporting cookies via vintage lunch box or Christmas ornament box, and party ideas like dish towels imprinted with vintage postcards, are easy and ingenious, sure to appeal to fans of the Barefoot Contessa and Martha Stewart.”—Publishers Weekly, starred review “Filled to the brim with mouthwatering recipes and delectable photographs, Cookie Swap is a sweet treat to savor and celebrate.”—Nancy Wall Hopkins, Deputy Food and Entertaining Editor, Better Homes and Gardens Magazine “This creative book has become my new gold-standard guide to cookie decorating. Talented baker Julia Usher provides foolproof recipes and teaches us decorating techniques.”— Tish Boyle, Editor, Dessert Professional(formerly Chocolatier) and author of The Good Cookie and The Cake Book

  Show book

• 

  Knives at Dawn - America's Quest...

  Andrew Friedman

  • 0
  • 0
  • 0

  The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from twenty-four countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition. In 2008, under the auspices of renowned chefs Daniel Boulud and Thomas Keller, the two-person U.S. team of Timothy Hollingsworth and Adina Guest trained in a specially outfitted facility in preparation for the 2009 competition with the goal of a best-ever showing for the United States.With unparalleled behind-the-scenes access, Andrew Friedman follows the American contestants and other hopefuls as they spend months training to cook and serve their dishes just once, over the course of five and a half tense hours, in an arena filled with a thousand screaming spectators. Along the way, he paints intimate portraits of Boulud and Keller, two of the leading culinary figures of their generation, revealing their hopes and aspirations for their protégés as well as for American cuisine. Through this compelling sports-meets-cooking story, Friedman explores the clash of culinary titans and cultures in a real-world kitchen stadium and ratchets up the suspense of who will reign supreme.

  Show book

• 

  Chesapeake Bay Cooking with John...

  John Shields

  • 1
  • 0
  • 0

  Discover the cuisine and the character of the Chesapeake Bay with the twenty-fifth-anniversary edition of this collection of over 200 regional, seasonal recipes. 
   
  Twenty-five years ago, Chesapeake Bay Cooking with John Shields introduced the world to the regional cuisine of the Mid-Atlantic. Nominated for a James Beard Award, the book was praised for its inspiring heritage recipes and its then-revolutionary emphasis on cooking with local and seasonal ingredients. Part history lesson, part travelogue, the book captured the unique character of the Chesapeake region and its people. 
   
  In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives. Readers will learn how to prepare over 200 recipes from the Mid-Atlantic region, including panfried rockfish, roast mallard, beaten biscuits, oyster fritters, and Lady Baltimore cake. Best of all, they’ll learn everything they need to know about crabs?the undisputed star of Chesapeake cuisine?featured here in mouthwatering recipes for seven different kinds of crab cakes. 
   
  Extensively updated, this edition includes a new chapter on Chesapeake libations, which features Shields’s closely held recipe for his notorious Dirty Gertie, an authentic Chesapeake-style Bloody Mary. 
   
  “Long before it was trendy to serve sustainable, local, and organic food, Maryland native Shields was doing it at Gertrude’s, a modest modern restaurant tucked inside the Baltimore Museum of Art. This fall he reissued his prescient chronicle of the waterman’s way of life and traditional cooking on the mid-Atlantic coast. It includes how to “pick” steamed crabs (seasoned with Old Bay, natch), prepare country sides like Green Beans With Country Ham and Sautéed Peanuts, and make the quirky relish known as chow-chow.” —April Fulton, National Geographic’sfood blog, The Plate 
   
  “John knows and loves the Chesapeake as only a native can. One of the best regional American cookbooks you’ll ever find.” —Gourmet 
   
  “For those who are not familiar with the “good old down home” taste of cooking by a native of the Chesapeake Bay region, John Shields brings you an experience you'll never forget. For those of us who are fortunate enough to be a part of this region, Mr. Shields reminds us of the experience we’ll always remember.” —The Honorable William Donald Schaefer, former governor of Maryland

  Show book

• 

  My Nepenthe - Bohemian Tales of...

  Romney Steele

  • 0
  • 0
  • 0

  From the family behind Big Sur’s Nepenthe, “an intimate, richly illustrated memoir with recipes culled from the restaurant's sixty years.” (Gourmet magazine)   In celebration of Nepenthe Restaurant’s seventieth anniversary comes a revised edition of My Nepenthe, featuring not only delicious recipes from the legendary restaurant, but stories and photographs that capture its history and people.  Written by the owners' granddaughter, Romney Steele, My Nepenthe is as much about the family enterprise as it about the Fassett family legacy.   Perched 808 feet above the Pacific Ocean on the breathtaking cliffs of Highway 1 in Big Sur, California, Nepenthe boasts sweeping views of the rugged Santa Lucia Mountains and the wild south coast of Monterey County. This breathtaking location is nestled among native oak trees and historic log cabins that were once owned by Orson Welles and Rita Hayworth. The vibrant history is brought to life through archival black-and-white and contemporary color photography by Sara Remington; a collection of eighty-five recipes; stories about the restaurant’s past as a gathering place for artists and writers; and special sections on the filming of The Sandpiper (1965), which featured scenes from Nepenthe’s iconic terrace, as well as Nepenthe’s  relationship with the renowned Pisoni winemaking family.  Ultimately, My Nepenthe is a story about food, family, and the culture of place.   “A very special book about a very special place.” —Michael Pollan, #1 New York Times bestselling author of The Omnivore's Dilemma and In Defense of Food   “My Nepenthe serves a big, gorgeous slice of American culture that I loved visiting through words and memory.” —Deborah Madison, James Beard award-winning author of Vegetarian Cooking for Everyone

  Show book

• 

  The Authentic History of...

  Dann Woellert

  • 0
  • 0
  • 0

  Discover how the Ohio city’s unique dish came to be, how it gave way to legions of chili parlors, and how it become a million-dollar industry. 
   
  Cincinnati is certainly judged by its chili. Some claim it’s not even chili, but those are just fighting words to natives who have developed the crave. Cincinnati is a long way from El Paso, and our chili is not Tex-Mex style. It is a unique blend typically served as a three-way: over spaghetti and covered in shredded cheddar cheese. From its 1922 roots with the Slavic-Macedonian immigrant brothers Kiradjieff in a burlesque theater, Cincinnati chili has become a million-dollar industry supporting 250 chili parlors. Many chili parlors have come and gone, but a few familiar names remain: Dixie, Camp Washington, Gold Star, Price Hill and Skyline. This is their amazing chili story.

  Show book