Other books that might interest you

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  Milwaukee Food - A History of...

  Lori Fredrich

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  A local food writer exploreshow a humble Midwest town developed a food scene unlike any other American city and became a culinary destination of its own.   Milwaukee’s culinary scene boasts more than the iconic beer and bratwurst. It possesses a unique food culture as adventurous as any dining destination in the country. Sample the spreads at landmark hotels like the Pfister that established the city’s hospitable reputation, as well as eateries like Mader’s that cemented it. Meet the producers, chefs and entrepreneurs who helped expand Milwaukee’s palate and pushed the scene to the forefront of the farm-to-fork movement. Milwaukee native and food writer Lori Fredrich serves up the story of a bustling blue-collar town that became a mecca for food lovers and a rising star in the sphere of urban farming.

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  The Cloak and Dagger Cook - A...

  Kay Shaw Nelson

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  “Delightful . . . Kay Nelson’s memoir teaches us that food is a key to unlocking and understanding cultures other than our own.” —Charles Pinck, president, Office of Strategic Services Society   Upon graduating from college in 1948, Kay Shaw Nelson, a bright young woman with a yen for international travel, joined the newly founded Central Intelligence Agency. Within months, she received her security clearance, learned the difficulties associated with the life of a spy, fell in love, and set about traveling the world on assignment with her husband. At times under the cover of a cookbook writer, Nelson sailed from one exotic locale to another, each more incredible than the last. From Washington to Turkey and Cyprus, to Syria, Libya, France, Greece, and the Netherlands, among many other ports, the Nelsons traversed the globe as Kay discovered her passion for food, developed her journalistic abilities, and honed her exceptional palate.   With humor and panache, Nelson tells of her exploits gleaning intelligence while gathering recipes and sampling the local cuisine. Kebabs in Turkey, kimchi in Korea, spargel in Germany, eels in Spain, and Rumbledethumps in Scotland were among the delightful gastronomic surprises she encountered. Dozens of unusual recipes with memorable histories pepper this irresistible memoir of fascinating events, extraordinary corners of the globe, and clandestine culinary pursuits.  “This delightful gastro-biographic guidebook starts off by sending abroad a wide-eyed CIA novice who returns an epicurean globe-trotting and seasoned intelligence officer, author, and down-to-earth sophisticate. Like a complex, silky-smooth digestif, it finishes so quickly with such a pleasant buzz, you’ll want to signal the waiter for a second round.” —Elizabeth Bancroft, executive director, Association of Former Intelligence Officers

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  Home Workout & Diet Plan

  Jason Hill

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  Do work a full time job?  Do you want a home workout plan to get in shape? This book is for you.  This book also comes with a diet and recipe plan.  This book includes a simple and effective fitness program that provides quick workouts for the on-the-go professional or the stay-at-home parent. This book has  workouts that will ensure your muscles don't get used to the same workout, giving you more in return, and also help you stay fit  and not get bored with the same workout.  Some of the workouts  are easy to follow so you can start slow and build up.  This book includes:At Home Workout PlanSafety TipsNutrition and DietWhen to EatAnd much more

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  Sweet Christmas - Homemade...

  Sharon Bowers

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  This kid-friendly confectionary cookbook “puts the holidays back in the family kitchen” with recipes for holiday candies, decor, and gift-giving. (Good Housekeeping.com)  Sweet Christmas gathers families around the table with 100 recipes and projects for holiday treats for parents and children to make together. The recipes are easy to make, don’t require special equipment, and are accompanied by lush color photographs. From real homemade candy (peppermint fudge, pulled ribbon candy, sugared pecans) to edible decorations for the tree (stained glass cookies, Rice Krispie snowmen, chocolate Santa mice) to handmade gifts for special people (golden caramel sauce, dark chocolate truffles, Christmas pudding bonbons), this beautiful and inspiring book even has recipes for Christmas morning: buttery pull-apart bread in a caramel glaze, sticky buns, orange-butter pancakes, and hot maple doughnuts.   “Not just another holiday baking book.” —The Star-Ledger

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  Salsas and Tacos

  Susan D. Curtis, Cooking The...

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  From the famed New Mexican cooking school: “This charmer of a cookbook is dedicated to the crowd-pleasing duo of salsa and tacos in all its spicy glory.”—Publishers Weekly    New Mexican Cuisine is a unique and delicious melting pot of Spanish, Mexican, Native American, and American Cowboy cultures, techniques, and flavors. Susan Curtis, founder of the Santa Fe School of Cooking, brought together a team of powerhouse cooking instructors to gather the best and boldest recipes ever to fill a tortilla. Enjoy over 50 recipes from familiar classics like Roasted Tomato Salsa and Pork Carnitas Tacos to fresh takes such as Creamy Chicken and Almond Tacos, Grapefruit-Orange Salsa, Tomatillo-Papaya Salsa, Apple Pie Tacos, and more.

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  Downtown Italian - Recipes...

  Gabriel Thompson, Katherine...

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  Italian-inspired dishes, drinks, and desserts from three top Manhattan restaurateurs: “I can vouch for the soul-satisfying deliciousness of all of these.” —Anita Lo, chef and author of Solo: A Modern Cookbook for a Party of One 
   
  Amid the cobblestoned streets and picturesque brownstones of New York’s charming West Village, three dynamic young restaurateurs have created some of the most inventive and delicious Italian-inspired cuisine in a city world-famous for its Italian food. Now the drinks and dishes that have inspired fanatical loyalty among customers of dell’anima, L’Artusi, L’Apicio and Anfora—including Charred Octopus with Chicories, Impromptu Tiramisu, and a sparking Roasted Orange Negroni Sbagliato—are accessible to home cooks in the first cookbook from executive chef Gabriel Thompson, pastry chef Katherine Thompson, and beverage director Joe Campanale. 
   
  Gabe Thompson’s antipasti, pastas, main courses, and side dishes emphasize simplicity and deep flavor, using the freshest ingredients, creative seasonings, and the occasional unexpected twist—in such dishes as Sweet Corn Mezzaluna and Chicken al Diavolo. Katherine Thompson’s desserts are both inspired and downright homey, running the gamut from a simple and sinful Bittersweet Chocolate Budino to the to-die-for Espresso-Rum Almond Cake with Caramel Sauce, Sea Salt Gelato, and Almond Brittle. And all are paired with thoughtfully chosen wines and ingenious Italian-inspired cocktails—Blame it on the Aperol, anyone?—by Joe Campanale, one of the most knowledgeable young sommeliers in New York City.

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