Other books that might interest you

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  Glioblastoma: Your guide to...

  Gideon Burrows

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  Are you or anyone you love affected by a glioblastoma or anaplastic astrocytoma brain tumor? 
  This patient-focussed guide offers you the information and moving personal stories you need to understand and manage the most obstinate of brain cancers. 
  "I would highly recommend this book for its information and straightforward and honest style." ★★★★★ Amazon 
  "We have learnt more from this book than the oncologists and the internet. Gideon, thank you from the bottom of our hearts." ★★★★★ Amazon 
  "Well written about a difficult subject. Had everything I needed to know about anaplastic astrocytoma grade 3." ★★★★★ Amazon 
  "Great clarity and personal insight." ★★★★★ Amazon 
  "A no-nonsense look at currently incurable brain cancers." ★★★★★ Amazon 
  "Everyone is different so all of the examples from such amazing people are important." ★★★★★ Amazon

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  The Upstairs Delicatessen - On...

  Dwight Garner

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  Reading and eating, like Krazy and Ignatz, Sturm und Drang, prosciutto and melon, Simon and Schuster, and radishes and butter, have always, for me, simply gone together. The book is a product of these combined gluttonies. 
   
   
   
  Dwight Garner, the beloved New York Times critic and the author of Garner's Quotations, serves up the intertwined pleasures of books and food. The product of a lifetime of obsessively reading, eating, and every combination therein, The Upstairs Delicatessen: On Eating, Reading, Reading About Eating, and Eating While Reading is a charming, emotional memoir that only Garner could write. In it, he records the voices of great writers and the stories from his life that fill his mind as he moves through the sections of the day and of this book: breakfast, lunch, shopping, the occasional nap, drinking, and dinner. 
   
   
   
  Through his lifelong infatuation with these twin joys, we meet the man behind the pages and the plates, and a portrait of Garner, eager and insatiable, emerges. He writes with tenderness and humor about his mayonnaise-laden childhood in West Virginia and Naples, Florida (and his father's famous peanut butter and pickle sandwich), his mind-opening marriage to a chef from a foodie family, and the words and dishes closest to his heart. This is a book to be savored, though it may just whet your appetite for more.

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  Manju's Cookbook - Delicious...

  Manju Patel

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  Authentic Indian food from Manju, the world's oldest chef, and her award-winning restaurant in this homage to the vegetarian cuisine of Gujarat.
  
  2022 She Awards Outstanding Culinary Skills winner Manju Patel.
  
  The food being served at Manju's fabulous restaurant in Brighton is a homage to the cuisine of Gujarat, where vegetarian cooking is both a religious belief and an environmental cause. Living and growing up in Uganda, Manju was passionate about cooking and was taught to cook by her mother. At the age of 14, she was cooking and supplying 35 tiffins a day, just to make ends meet. In 1972, all East African Asians were exiled from Uganda and Manju arrived in London with little money and went to work in a factory where she stayed until she retired. Her dreams of owning and running a restaurant were forgotten for six decades, until her two sons realized her dreams by opening a restaurant in her honour. Every dish on the menu is cooked alongside her daughter-in-law and head chef Dipali, a highly trained chef, born and raised in Gujarat. So, if eating authentic Indian food intrigues, then try this wonderful collection of authentic Indian recipes, which includes delights such as Samosa Chaat, Surti Shark, Palak Paneer, and Masala Dosa.

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  Craft Coffee - A Manual: Brewing...

  Jessica Easto, Andreas Willhoff

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  This comprehensive but accessible handbook is for the average coffee lover who wants to make better coffee at home. Unlike other coffee books, this one focuses exclusively on coffee—not espresso—and explores multiple pour-over, immersion, and cold-brew techniques on ten different devices. 
   
   
   
  Thanks to a small but growing number of dedicated farmers, importers, roasters, and baristas, coffee quality is at an all-time high. But for nonprofessionals, achieving café quality at home can seem out of reach. With dozens of equipment options, conflicting information on how to use that equipment, and an industry language that, at times, doesn't seem made for the rest of us, it can be difficult to know where to begin. 
   
   
   
  Craft Coffee: A Manual, written by a coffee enthusiast for coffee enthusiasts, is a comprehensive guide to improving your brew at home. The book provides all the information listeners need to discover what they like in a cup of specialty coffee—and how to replicate the perfect cup day after day. From the science of extraction and brewing techniques to choosing equipment and deciphering coffee bags, Craft Coffee focuses on the issues—cost, time, taste, and accessibility—that home coffee brewers negotiate and shows that no matter where you are in your coffee journey, you can make a great cup at home.

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  A Weightlifter's Guide to Alcohol

  Trevor Clinger

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  Exploring the often-overlooked relationship between alcohol and weight training, this insightful examination challenges the prevailing negative perception of alcohol within the fitness community. Delving into the nuanced effects of alcohol on various aspects crucial to bodybuilding and recreational weightlifting goals, this article offers a comprehensive analysis. Authored by a certified personal trainer accredited by the National Federation of Professional Trainers (accredited by the NCAA), certification number 45582, readers can expect a thorough exploration of how alcohol impacts performance, recovery, and overall fitness pursuits.

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  How Italian Food Conquered the...

  John F. Mariani

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  “[An] entertaining and savory gastronomical history of the cuisine of Italy and how it won over appetites worldwide.” —USA TodayNot so long ago, Italian food was regarded as a poor man's gruel—little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called “Italy,” then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs.Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge.With savory anecdotes from these top chefs and restaurateurs:Danny MeyerTony MantuanoMichael ChiarelloGiada de LaurentiisGiuseppe CiprianiNigella LawsonAnd the trials and triumphs of these restaurants:Da SilvanoSpiaggiaBottegaUnion Square CaféMaialinoRao'sBabboIl Cantinori“Mariani captures the history and elemental beauty of a cuisine that really does seem to appeal to more palates than any other . . . you owe it to yourself to read this book.” —Las Vegas Weekly

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