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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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  A Taste of Bake Me I'm Yours...

  Sarah Trivuncic

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  Over twenty-five big ideas for pretty little cakes and pastries from Maison Cupcake founder Sarah Trivuncic. With this gorgeous little book, you will learn how to bake miniature versions of your best-loved desserts, confections, patisserie, and sweet treats with easy-to-follow recipes and expert instructions for essential cake decorating techniques. Discover how to adorn pastries, cupcakes, and cookies with sugarcraft embellishments and fondant icing for stunning results, and how to whip up tasty fillings and toppings, from buttercream and chocolate ganache to marshmallow fluff, lemon curd, and crème patissière.   The compact size and gorgeous photography will make it easy for you to choose a pastry or cake design and get baking and decorating straight away, whether you are an experienced cake decorator or a complete beginner!   Inside Bake Me I’m Yours . . . Sweet Bitesize Bakes, you’ll find delicious recipes and treats for every occasion, including: · Banana whoopie pies · Choux pastry · Fondant fancies · French macarons · Gingerbread cookies · Cupcakes · Madeleines · Mini meringues · Mini pavlovas · Red velvet cakes · Sweet pastry · Vanilla sponge cakes . . . and many more!

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  Nathalie Dupree's Shrimp and Grits

  Nathalie Dupree

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  Breakfast shrimp and grits has long been a staple of the South Carolina  Lowcountry, the favored morning repast during the busy summer shrimp  season. Now, renowned Southern cuisine maven and author Nathalie Dupree  is pleased to offer an entire cookbook dedicated to this famed Southern  dish that will inspire people around the world to discover its appeal  and versatility for any meal!

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  Jersey Shore Food History -...

  Karen L Schnitzphan

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  “Chock full of photographs, the book dishes on food from the mid-1800s to the mid-1900s, all along the coast from Sandy Hook to Cape May.” —RedBankGreen   No trip to the Jersey Shore would be complete without indulging in the cuisine that helps make it famous. These foods we enjoy today are part of a long tradition beginning in the Victorian era, when big oceanfront hotels served elaborate meals. Diverse dishes and restaurants emerged during prohibition and the Great Depression, when fast food appeared and iconic boardwalk treats developed. Predating the farm to table movement, fancy and fast eateries have been supplied by local fishermen and farmers for decades. So whether you indulge in a tomato pie, pork roll or salt water taffy, take a mouthwatering historical tour and discover timeless treats from Sandy Hook to Cape May.  “Tells the story of the original farm and sea to table American destination. The book is filled with information about the way the NJ shore has eaten through history and the food establishments that have spanned generations, some still operating today.” —NJ.com  “This book also gives us insights into the earliest days of Atlantic City’s fine hotels. The Victorian era menus included in the volume are a treasure. I also loved her inclusion of such iconic former restaurants as Hackney’s and Capt. Starn’s and the still standing Knife and Fork Inn.” —Atlantic City Central  “If you enjoy walking the Boardwalk for your pork roll and salt water taffy fix, or if you appreciate the history of the region’s former great restaurants like Hackney’s, Capt. Starn’s and Zaberer’s, this book will be an entertaining read.” —Atlantic City Weekly

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  Meringue

  Linda K. Jackson, Jennifer Evans...

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  “An education of the most delightful sort . . . Covers all the classic meringues, from pavlova and dacquoise to Seven-Minute Frosting and Baked Alaska.”—Kitchn   Meringue isn’t just magical. It’s mysterious. No one can quite agree on its origins (and here’s a hint: it wasn’t invented in France). While most food historians confirm Marie Antoinette’s love of meringues, some say that meringue goes back to a much earlier date . . . and that it was invented in England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tarts—even marjolaines and dacquoises.  “A book meant to inspire. Some of the recipes are short and simple, a good way to become comfortable with meringue dishes. Other recipes are complex with layers of flavors and steps. Just have patience, follow the steps, and be prepared to pat yourself on the back . . . I consult my copy of Meringue every time I have a bowl of egg whites that deserve a decent ending. With Meringue, that ending will be luscious.”—Cooking by the Book   “This is one of those cookbooks that gets your brain bubbling with exciting ideas and instills an immediate desire to clear the schedule.”—Kitchn

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  101 Things To Do With A BBQ

  Steve Tillett

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  This comprehensive guide to grilling includes 101 barbecue recipes from perfect steaks and burgers to appetizers, desserts and vegetarian options.Grill It Up author Steve Tillet is a master of the backyard cookout. In 101 Things To Do With a BBQ, he shares his secrets, tips, and a wide range of recipes that will inspire you to go beyond the ordinary barbecue offerings. Covering an array of barbecue sauces and rubs as well as seafood, side dishes, vegetables, and even pizzas, Tillett proves that the grill is your ideal summertime cooking option. This volume includes irresistible yet surprisingly simple recipes like Poppin' BBQ Popcorn, Blue Cheese Stuffed Mushrooms, Stuffed Tomatoes on the Grill, Grilled Onion Bloom, Seafood Pesto Pizza, Doc's Dry-Rub T-Bone Steak, Roberto's South American Lime Ribs, Andie's Angelic BBQ Burgers, Scott's Tantalizing Dry Rub Chicken, Grant's Monday Night Special Buffalo Wings, Parmesan Grilled Halibut, and even desserts like Chocolate Banana Bang-a-rang.

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