Other books that might interest you

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  The Joy of Simple Cooking -...

  Leonard Matthews

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  The Joy of Simple Cooking: Comfort Food Made Easy 
   Author: Leonard Matthews | Narrator: Christine Rahn 
  Discover the heartwarming flavors of home with The Joy of Simple Cooking. In this delightful audiobook, Leonard Matthews celebrates the beauty of uncomplicated, comforting meals that anyone can prepare—no fancy techniques or hard-to-find ingredients required. 
  From cozy weeknight dinners to nostalgic family favorites, Matthews shares recipes that are as approachable as they are satisfying. Whether you’re craving a hearty casserole, a bowl of creamy soup, or a sweet baked treat, these dishes are designed to bring warmth to your table and joy to your kitchen. 
  Narrated with warmth and clarity by Christine Rahn, this audiobook invites you to cook with confidence and savor the simple pleasures of food made with love. Perfect for beginners and seasoned home cooks alike, it’s more than a cookbook—it’s an invitation to slow down, gather around, and rediscover the comfort of homemade meals.

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  AMISH CANNING AND PRESERVING...

  Josephine Fisher

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  Canning sounds complicated, but it isn’t; it’s just another way of cooking your food, but instead of cooking each meal as you need to eat it, you simply cook foods you can store for the long term. 
  Why would you want to do that? 
  For several reasons. First, it’s a great way to ensure you have food available in an emergency, such as long-term power blackouts. Second, it’s a great way of ensuring that you have food to hand when you don’t feel like cooking a meal from scratch or don’t have the time. And third, it lets you preserve foods when they are at their best flavor, especially if you grow your own fruit and vegetables or get great seasonal deals at farmer’s markets or grocery stores. Imagine having homemade jams and jellies for breakfast, crunchy pickles, sauces, relishes, and even meat and fish, all prepared and stored by you. 
  Canning is one of the most common techniques for preserving fresh food in jars and killing bacteria and microorganisms using heat. That heat also stops certain enzymes that can make the food go bad, ensuring you can store your food for months. 
  When you heat the jars, the air is pushed out of the jar; as the jars cool, the lids seal, creating a vacuum that helps preserve the food. Because there is no air in the jars, yeast, microbes, and mold cannot form, thus ensuring the food doesn’t go bad

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  Eat your Weeds! - with 90...

  Julie Bruton-Seal, Matthew Seal

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  Why should we eat our weeds? Because they are delicious, they're nutritious, they're too good to waste. And they're free!
  
  
  This is more than just a recipe book, more than a foraging book. Professional herbalist and best-selling author Julie Bruton-Seal and Matthew Seal have both shared their expertise in Eat your Weeds! to give us the fascinating background to these overlooked wild plants, their historic uses, their medicinal benefits today and their culinary delights.
  
  
  Weeds are amazing beings that we have failed to see and failed to eat. But with these 90 delicious plant-based recipes, that is about to end.

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  Seriously Good Chili Cookbook -...

  Brian Baumgartner

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  No one takes chili more seriously than Brian Baumgartner, whose character as Kevin Malone became a household name in the Emmy-winning TV series, The Office. In real life, Brian is a true chili master and aficionado who is just as serious as his fictional counterpart about making the most perfect pot of chili. Featuring 177 chili recipes stamped with Brian's "seriously good" approval rating, Seriously Good Chili Cookbook contains new and inventive ways to spice up chili for all occasions, all year long. Written in the humorous and friendly tone Brian Baumgartner is known and loved for, this engaging cookbook opens with an introduction from Brian about how an infamous 60-second scene from the show transformed him into a chili icon, his passion for chili, and a fascinating account of the history of his all-time favorite comfort food. Each section that follows showcases specific styles of chili -- from Texas chili and Cincinnati chili to turkey chili, chili verde, vegetarian, and other regional and international variations. Every mouth-watering recipe has been contributed by renowned chefs, world championship chili cook-off winners, restaurant owners, TV celebrities, social media influencers, Brian himself, and his dedicated fan base. Also included are 50 championship-winning recipes from the International Chili Society's World Champion Chili Cook-Off spanning from 1967 to present day, a foreword by fellow The Office co-star, Oscar Nunez, and a bonus recipe of the official "Kevin's Famous Chili" from The Office! So strap on your apron, grab a spoon, and dig in with Brian Baumgartner as your ultimate chili guide!

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  Air Fryer Delights A Delicious...

  Ph.D. Justin Rosser

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  Air Fryer Delights, A Delicious Collection of Recipes: Quick and Easy Recipes for Crispy Goodness, The Beginner's Guide to Air Fryer Cooking, Tantalizing Recipes for Every Palate 
  Do these questions resonate with you: 
  • How can I create delicious meals without spending too much time in the kitchen?   
  • What are the secrets to mastering the art of air fryer cooking, even as a beginner?   
  • Is there a cookbook that caters to a variety of palates, ensuring everyone at the table is satisfied?Meet the Author: The Air Fryer Maestro 
  The author, a culinary virtuoso with a passion for making cooking accessible to all, understands the struggles and challenges you face in the kitchen. They've been in your shoes, juggling work, family, and a desire for delicious, hassle-free meals, pushing them to explore the wonders of air fryer cooking.What to Expect: 
     
  • Unlock a treasure trove of quick and easy air fryer recipes for crispy, mouthwatering delights.   
  • Master the basics of air fryer cooking with step-by-step guides tailored for beginners.   
  • Explore a diverse range of recipes catering to every palate, from savory to sweet.   
  • Discover tips and tricks for achieving perfect crispiness without the hassle.   
  • Effortlessly create restaurant-quality meals in the comfort of your own kitchen.   
  • Learn from the author's personal experiences and relatable kitchen mishaps.   
  • Practical advice for novices and seasoned home cooks alike.   
  • Empower yourself to become the air fryer maestro your kitchen deserves.

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  The Cider Revival - Dispatches...

  Jason Wilson

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  “From unraveling the history of the apple to exploring the intricacies of flavor, [Wilson] reveals the love and labor that goes into a timeless beverage.” ―Bianca Bosker, New York Times–bestselling author of Cork Dork 
   
  Cider is the quintessential American beverage. Drank by early settlers and founding fathers, it was ubiquitous and pervasive, but following Prohibition when orchards were destroyed and neglected, cider all but disappeared. In The Cider Revival, Jason Wilson chronicles what is happening now, an extraordinary rebirth that is less than a decade old. 
   
  Following the seasons through the autumn harvest, winter fermentation, spring bottling, and summer festival and orchard work, Wilson travels around New York and New England, with forays to the Midwest, the West Coast, and Europe. He meets the new heroes of cider: orchardists who are rediscovering long lost apple varieties, cider makers who have the attention to craftsmanship of natural wine makers, and beverage professionals who see cider as poised to explode in popularity. 
   
  What emerges is a deeply rewarding story, an exploration of cider’s identity and future, and its cultural and environmental significance. A blend of history and travelogue, The Cider Revival is a toast to a complex drink. 
   
  “Cider is America’s great forgotten beverage. Jason Wilson’s lively, anecdote-filled, passionate paean to what he says should properly be considered ‘apple win’ will go a long way toward giving this immensely varied and complex libation the recognition and appreciation it deserves.” ―Colman Andrews, cofounder of Saveur and author of The British Table

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