Other books that might interest you

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  The New Filipino Kitchen -...

  Rowena Dumlao-Giardina

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  “An engrossing, page-turner of a cookbook. If you can even call it a cookbook—it’s more of a short story collection with delicious, addictive recipes.” —Brian McGinn, Emmy-nominated director and executive producer, Chef’s Table 
   
  Named a top cookbook of 2018 by the San Francisco Chronicle and Epicurious 
   
  You may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. There’s a lot of speculation about why Filipino food hasn’t taken off the way other Asian cuisines have, but one thing’s for sure: there’s something for everyone here. 
   
  The New Filipino Kitchen collects thirty recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from White House executive chef Cristeta Comerford, silver Bocuse d’Or winner Christian André Pettersen, five-time Palanca Award winner and poet Francis Macansantos, and the “Food Buddha” Rodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture. 
   
  “Contributors’ entrancing essays about work, life, and love of their heritage are not to be missed . . . A gentle, inspiring, and exciting introduction to a savory world still new to many U.S. readers.” —Booklist, starred review 
   
  “Engrossing stories and delicious recipes.” —Foodista 
   
  “A wonderful multilayered answer to the question ‘What is Filipino food?’ and an invitation to everyone to get cooking.” —Naomi Duguid, author of James Beard Award–winning Taste of Persia

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  Easy Baking

  Editors Pillsbury

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  Bake it easy with Pillsbury! Simple treats using refrigerated dough—including kid-friendly recipes.   Nothing beats home-baked treats hot out of the oven. Now Pillsbury gives you more than twenty super-easy recipes for every occasion—tempting cookies and bars, crowd-pleasing holiday favorites, and delectable desserts. You'll even find fun recipes to bake with your kids. All of the recipes use refrigerated dough products to save you time and effort.   Make Perfect Apple Pie * Strawberry Kiwi Tart * Mocha Macaroon Torte * Happy Face Cookie Pops * Maple Walnut Pie Bars * Coffee Shop Cookies * and more

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  The History of Sweets

  Paul Chrystal

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  We all know our sweets. We all remember sweets – objects of pure delight and the endless cause of squabbles, fights even, hoarding and swapping; a chance to gorge, suck, crunch and chew. But they’re by no means just a nostalgic thing of days past, and it’s not only children who love and devour sweets – gobstoppers, bulls eyes, licorice, seaside rock, bubble gum and the like; grown-ups of all ages are partial to a good humbug, or a lemon sherbet or two – in the car, (annoyingly) at the cinema or while out walking – wherever and whenever, the sweet is there, the sweet delivers and the sweet rarely disappoints.  Sweets then are ubiquitous and enduring; they cross age, culture and gender boundaries and they have been around, it seems, forever. This book tells the story of sweets from their primitive beginnings to their place today as a billion pound commodity with its sophisticated, seductive packaging and sales, advertising and marketing. It explores the people’s favorites, past and present; but there is also a dark side to sweets – and this book does not shy away from the deleterious effect on health as manifested in obesity, tooth decay and diabetes. It delves into sweet and candy shops in supermarkets and markets, retro sweet shops, fudge makers, vintage sweets online, sweet manufacturing, chocolate, the grey line between sweets and ‘medicines’ ancient and modern. It goes round the world sucking, licking and crunching sweets from different countries and cultures and it examines how immigrants from all nations have changed our own sweet world.

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  The Anti Inflammatory Diet Daily...

  Amina Subramani, Tracy Cooper

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  What is inflammation?Inflammation is a condition that can chronically affect each of us, and which is associated with premature aging and numerous other disorders. It can be useful to counteract it with the anti-inflammatory diet, a real ally of health!Inflammation consists of a set of processes by which the body reacts to the action of harmful agents, such as bacteria or viruses, or to the external or internal damage it may encounter. Why try an Anti-Inflammatory diet? Some foods have strong anti-inflammatory properties, which it would be useful to include in your diet and foods that should be avoided. Even the number of calories we introduce each day can become an aggravating factor of inflammation, especially when energy consumption does not justify its introduction. Eating more than we need is never a good idea. The basic principle of an anti-inflammatory diet: calorie reduction.The Anti-Inflammatory diet begins with a reduction in the calories we consume with food. Calorie restriction favors the reduction of inflammation because it decreases the biosynthesis of pro-inflammatory cytokines. Cytokines are molecules produced by our body, very important for the development and proper functioning of the immune system. However, if they are produced in excess, our body can develop inflammatory or autoimmune diseases.Let's start with the five golden rules for an anti-inflammatory diet:few proteinsslow glucoseincrease fibersfat yes, but healthy onesget to know (and abundant with) anti-inflammatory foodsHoping this cookbook will give you a fair amount of inspiration, try applying these rules for a day, or a week, or a month.Take the opportunity and don't wait any longer to start pampering your body with anti-inflammatory foods...you will immediately experience the benefits!So check out the meal plan we have prepared for you, with 70 easy recipes, which are both tasty and healthy at the same time!! Enjoy the diet, enjoy new life!

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  Jacques Pepin Art of the Chicken...

  Jacques Pépin

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  From legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens, featuring dozens of his celebrated paintings and more than 50 recipes, along with a treasure trove of poignant and often humorous stories. 
  Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career—cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK’s White House Chef for a job at Howard Johnson’s, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques’ favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques’ stunning paintings of chickens. “If it clucks or scratches, it’s likely that Jacques has painted it.” This unique book is the next best thing to a visit to Jacques’ home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken.   
  Supplemental enhancement PDF accompanies the audiobook.

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  The Dairy Good Cookbook -...

  Lisa Kingsley

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  Straight from America’s dairy farms comes this beautifully illustrated cookbook featuring 115 delicious dairy recipes. 
   
  The Dairy Good Cookbook celebrates America’s tens of thousands of dairy farm families with recipes that showcase all kinds of dairy, including fresh milk, butter, cheese, and yogurt. The volume also shares a slice of dairy farm life with photographs of the farms, farmers and cows who bring us our dairy.  
   
  Beginning with a Sunrise Breakfast, the book takes readers through a day in the life of a dairy farmer. It also includes sections on holidays, family get-togethers, and other special occasions. Each chapter highlights a different type of dairy cow and includes profiles of dairy producers large and small. Recipes include Macaroni & Cheese, Apple Cheddar Pizza, Apricot Dijon Pork Chops, and Dairyman’s Chocolate Cake.

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