Other books that might interest you

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  A Culinary History of Iowa -...

  Darcy Dougherty Maulsby

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  This volume serves up a bountiful combination of local history, classic recipes, and colorful Midwestern food lore.   Iowa’s delectable cuisine is quintessentially midwestern, grounded in its rich farming heritage and spiced with diverse ethnic influences. Classics like fresh sweet corn and breaded pork tenderloins are found on menus and in home kitchens across the state. At the world-famous Iowa State Fair, a dizzying array of food on a stick commands a nationwide cult following.   From Maid-Rites to the moveable feast known as RAGBRAI, A Culinary History of Iowa reveals the remarkable stories behind Iowa originals. Find recipes for favorites ranging from classic Iowa ham balls and Steak de Burgo to homemade cinnamon rolls—served with chili, of course!

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  Sous Vide BBQ - Delicious...

  Greg Mrvich

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  Learn to make no-fail, mind-blowing barbeque with your sous vide in this cookbook full of tips, techniques, and recipes. 
   
  Packed with helpful photos and step-by-step tutorials, this book shows how to use your sous vide’s precision temperature control to cook moist, flavorful meats every time. Then it goes further. 
   
  Author Greg Mrvich reveals his proven techniques and secret tricks for juicy, tender meat with a crispy, caramelized bark and perfect, smoky flavor. With options for finishing outside in your smoker or on the grill, the book’s fifty recipes cover everything from backyard classics to gourmet creations, including: 
   
  •Barbecue Beef Brisket 
   
  •Cedar-Plank Chicken Breast 
   
  •Carne Asada Tacos 
   
  •Mediterranean Lamb Kebabs 
   
  •Turkey Skillet Stew 
   
  •Seared Wasabi Ginger Crusted Tuna 
   
  •Santa Maria Tri-Tip

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  Love Your Gut: Learn All About...

  Nelson Bowen

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  Love Your Gut: Learn All About Gluten-Free Diet and How it Can Help Manage Celiac Disease and Take Care of Your Gut  People all over the world have decided that avoiding Gluten was not just another diet option but it was absolutely crucial for the sake of their health. This is not just another fad that will lose momentum before you get time to even research it and it is certainly not another crazy crash diet. This change has been regarded as one of the most practical ways for a lot of people to shed pounds, take charge of their health and start feeling like themselves again.This audiobook will teach you gluten free diet basics that will give you all the information you need about this diet and lifestyle. This diet is not for everyone so if you want to try this, you need to arm yourself with as much information as possible.This audiobook will discuss the following topics:-What is Gluten?-Why the Big Deal?-How is Celiac Disease, Gluten Sensitivity and Gluten Intolerance Diagnosed-How to Help Your Doctor Make a Diagnosis-What are the Benefits of Living Gluten Free?-Dangers of Eating Gluten Free-How to Enjoy Eating Gluten Free-So… What Can You Eat-Simple Gluten Free Meal Options-*And many more!Whatever you decide, always remember that your body is your home. If you do not take the time to take care of it, where will you live? SO if you want to learn more, scroll up and click “add to cart” now!

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  Round the World in Eighty Dishes

  Lesley Blanch

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  A grand tour for the taste buds—a delightful classic cookbook of the postwar era from a well-traveled woman.   This charming little book was first published in 1956, when people in England were still enduring postwar restrictions on both traveling and eating. In the words of its author, Lesley Blanch, “benign fate whisked me elsewhere to follow less restricted ways, travelling widely and eating wildly.”   Her gastronomic world tour includes eighty recipes, each prefaced by an account of where they were first tasted or with some amusing anecdote. You’ll find delicious dishes from her journeys around Europe and to the Middle East and Far East, Africa, the Pacific, Central and South America, and even a good old Baked Virginia Ham from the USA.

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  Hill Country Cookin' and Memoirs

  Ibbie Ledford

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  “Get cooking and enjoy some old-time good foods” with this treasury of Southern recipes from a Tennessee farm family in the 1930s and 1940s (Cannon Courier).   Author Ibbie Ledford, born and raised in the Tennessee hills, offers her special recipes along with some cherished personal memories. Hill Country treats and staples, traditional fare, and modern favorites are all included here. Recipes for Hand-Squashed Biscuits, Corn Fritters, Chicken Pot Pie, Baked Cheese Grits, Shepherd’s Pie, Flapjacks and Hot Blackberry Jam, Deer Steaks and Gravy, Squirrel Stew with Potato Dumplings, Fried Okra, Turnip Greens, Wilted Lettuce Salad, Buttermilk Pie, and Beef Jerky are accompanied by peculiar (to some) Hill Country customs, such as how to clean and pluck a chicken, kill a hog, boil a country ham, fry chitterlings, and make inexpensive Christmas tree ornaments.   Interspersed throughout the book are Ibbie’s memoirs—deliciously funny and warmly touching tales of growing up poor but well provided for in rural Tennessee more than sixty years ago. Recall with Ibbie such scenes as porch sitting, Papa’s monthly trek into town to buy supplies (and surprises for the children!), the excitement of a dance at the house, preaching all day and dinner on the grounds (with a recipe for Scripture Cake), and the arrival of May 1—time to take off the winter underwear and go barefoot—the first outhouse for the family, and many more stories that will bring back memories and touch your heart.

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  Slow Fire - The Beginner's Guide...

  Ray Lampe

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  The Hall of Fame pitmaster and author of Flavorize “does a great job of explaining the hows and whys behind this particular cooking method” (Epicurious). 
   
  Great barbecue is as simple as meat, fire, smoke, and time. This ode to authentic meaty goodness gives barbecue beginners an essential guide to the tools, techniques, and recipes needed to make smoky, mouthwatering, fall-off-the-bone meats. And seasoned smokers will learn a thing or two, too! Ray Lampe, a.k.a. Dr. BBQ, brings decades of expertise as a barbecue master, providing indispensable wisdom alongside 68 of the best recipes he has encountered in his long and wide-ranging career, from tantalizing mains such as Competition-Style Beef Brisket to lip-smacking sides such as Bacon and Blue Cheese Coleslaw. For both stove-top smokers and regular backyard grills, Slow Fire makes it easy to cook irresistible slow-cooked barbecue right at home. 
   
  “If you’re a beginner looking to expand your cooking skills into the fine art of barbecue, Slow Fire will surely set you in the right direction. The book is not intimidating in stature, but complete in guidance. I firmly believe Ray Lampe can teach you to barbecue with just one book.” —Top Ribs 
   
  “Anyone with a penchant for perfecting their barbecue techniques can benefit . . . there is more than enough information here to have an endless number of feasts.” —Tap into Morristown 
   
  “A fun book . . . This one takes a much more laid back approach. That’s to my liking. The recipes here could keep your grill happy all summer long.” —Foodamental

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