Other books that might interest you

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  The Bourbon Drinker’s Companion...

  Colin Spoelman

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  This insider's guide to American distilleries offers colorful lore, regional history, and tasting notes for bourbon, whiskey, and rye. The Bourbon Drinker's Companion is a narrative journey into the heart of American craft distilleries, taking listeners from the well-known Jim Beam Booker Noe plant to craft whiskey brewers on the West Coast to the emerging new traditional distillers of the South, in search of America's best whiskey. Bestselling author Colin Spoelman is back to celebrate all things whiskey as he explores the effect branding, taste, region, and distilling processes have on America's beloved and most notorious drink. Head down to Louisville to visit Angel's Envy Distillery, go east to Jeptha Creed Distillery in Shelbyville, Kentucky, and then be sure to hit one of America's oldest distilleries, Buffalo Trace, in nearby Frankfurt, as you follow the road of spirits. Complete with sidebars highlighting key whiskies, bourbons, and ryes from each distillery, as well as tasting notes, pricing information, distilling methods, and more, The Bourbon Drinker's Companion is the perfect plus one to bring along.

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  Keto Meal Prep 2019: A Step by...

  Stefano Villa

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  Are you looking for new ketogenic diet recipes?Are you hoping to free up more of your week?Are you interested in what meal prepping can offer you? 
  'Keto,' from the word ketosis, is made from Ketones, the term for the body's energy molecules. This is a second source of energy for the body that is utilized when glucose (blood sugar) is insufficient to meet the body's needs. Ketones are generated when the number of carbohydrates (the major source of glucose) consumed is very little, in combination to a limited amount of protein (additional protein is converted into glucose.) Under these conditions, the liver converts fat to ketones which are then transported into the bloodstream. The body cells use this as a source of energy, like glucose. They can also be utilized by the brain. This is essential, as the brain cannot get its energy directly from fat, and it is a rapid energy-consuming organ. 'Keto,' from the word ketosis, is made from Ketones, the term for the body's energy molecules. This is a second source of energy for the body that is utilized when glucose (blood sugar) is insufficient to meet the body's needs. Ketones are generated when the number of carbohydrates (the major source of glucose) consumed is very little, in combination to a limited amount of protein (additional protein is converted into glucose.) Under these conditions, the liver converts fat to ketones which are then transported into the bloodstream.Here's a sneak preview of what's inside of this book: 
  ✓what's keto and how to get started 
  ✓a 28 meal plan 
  ✓tons of ketogenic recipes 
  ✓tips and tricks of a ketogenic lifetsyle 
  ✓a FAQ 
  ✓and much much more!!!Grab your copy today!

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  Once Upon a Chef the Cookbook -...

  Jennifer Segal

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  Become your family’s favorite chef with this healthy cookbook for every meal of the day, featuring 100 tested, perfected, and family-approved recipes. Once upon a time, Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried and true chef skills with delicious, fresh, and approachable ingredients for family friendly meals. With the authority of a professional chef and the practicality of a busy working mom, Jenn shares 100 recipes that will up your kitchen game while surprising you with their ease like:  ·      Breakfast favorites like Maple, Coconut & Blueberry Granola and Savory Ham & Cheese Waffles  ·      Simple soups, salads, and sandwiches for ideal lunches like the Fiery Roasted Tomato Soup paired with Smoked Gouda & Pesto Grilled Cheese Sandwiches  ·      Entrées the whole family will love like Buttermilk Fried Chicken Tenders  ·      Tasty treats for those casual get-togethers like Buttery Cajun Popcorn and Sweet, Salty & Spicy Pecans  ·      Go-to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover’s Birthday Cake  In Once Upon a Chef, the Cookbook, Jenn Segal serves up great recipes for easy weeknight family dinners kids will love, indulgent desserts, fun cocktails, exciting appetizers, and more. There are also helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers. You’ll find everything you need to create satisfying meals your family will ask for day after day.

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  The Cider Revival - Dispatches...

  Jason Wilson

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  “From unraveling the history of the apple to exploring the intricacies of flavor, [Wilson] reveals the love and labor that goes into a timeless beverage.” —Bianca Bosker, New York Times–bestselling author of Cork Dork 
   
  Cider is the quintessential American beverage. Drank by early settlers and founding fathers, it was ubiquitous and pervasive, but following Prohibition when orchards were destroyed and neglected, cider all but disappeared. In The Cider Revival, Jason Wilson chronicles what is happening now, an extraordinary rebirth that is less than a decade old. 
   
  Following the seasons through the autumn harvest, winter fermentation, spring bottling, and summer festival and orchard work, Wilson travels around New York and New England, with forays to the Midwest, the West Coast, and Europe. He meets the new heroes of cider: orchardists who are rediscovering long lost apple varieties, cider makers who have the attention to craftsmanship of natural wine makers, and beverage professionals who see cider as poised to explode in popularity. What emerges is a deeply rewarding story, an exploration of cider’s identity and future, and its cultural and environmental significance. A blend of history and travelogue, The Cider Revival is a toast to a complex drink.  
   
  “Cider is America’s great forgotten beverage. Jason Wilson’s lively, anecdote-filled, passionate paean to what he says should properly be considered ‘apple win’ will go a long way toward giving this immensely varied and complex libation the recognition and appreciation it deserves.” —Colman Andrews, cofounder of Saveur and author of The British Table

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  But My Family Would Never Eat...

  Kristy Turner

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  “Proves that going plant-based doesn’t have to mean going without—armed with a positive attitude, playful wit, and an array of mouthwatering recipes!” —Angela Liddon, New York Times–bestselling author of The Oh She Glows Cookbook 
   
  With her first cookbook, But I Could Never Go Vegan!, Kristy Turner deliciously refuted every common excuse to prove that, yes, anyone can go vegan. Now, But My Family Would Never Eat Vegan! serves up 125 all-new, scrumptious, satisfying recipes—organized around 20 too-familiar objections to eating vegan as a family:Don’t have time to cook elaborate family dinners? Whip up an easy weeknight solution: Quick Cauliflower Curry, BBQ Chickpea Salad, or Cheesy Quinoa & Veggies.Worried about satisfying the “meat and potatoes” eaters? Wow them with Lazy Vegan Chile Relleno Casserole, Jackfruit Carnitas Burrito Bowl, or Ultimate Twice-Baked Potatoes.Hosting a special event? Try Pizzadillas for game day, Champagne Cupcakes for bridal showers, Maple-Miso Tempeh Cutlets for Thanksgiving, or Herbed Tofu Burgers for your next potluck. 
   
  Easy-to-follow, bursting-with-flavor recipes—free of all animal products!—make it easier than ever to please vegans and non-vegans at gatherings. Even your most skeptical relatives will be begging for more! 
   
  “Turner dreamed up lighter, vegan alternatives to her family’s favorite dishes. . . . Get ready to warm up from the inside out.” —InStyle 
   
  “With a great sense of humor and a riposte for every possible excuse, Turner’s book may have even the most reluctant family considering going vegan.” —Publishers Weekly 
   
  “Turner does a great job of keeping the reader’s mouth-watering. Her writing is cheery and informal . . . this is a book to enjoy.” —Booklist 
   
  “Dishes that will make even your non-vegan family members beg for second helpings.” —The Nest

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  The New Wine Country Cookbook -...

  Brigit Binns

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  “This is an incredible and beautiful collection of recipes, stories about Central Coast vineyards, and photos.” —Susan Feniger, chef and author of Susan Feniger’s Street Food 
   
  California’s Central Coast wine country is on everyone’s lips. Running roughly from Monterey to Santa Barbara, the Central Coast is the fastest-growing American Viticultural Area (AVA) in the state. Here, great minds conceive and create great wines—many of them blends of Rhône grape varieties. Complement these wines with the lush resources of unspoiled land, sea, and barnyard and you have the recipe for a fresh and alluring wine country lifestyle. 
   
  In this lushly photographed tome, bestselling cookbook author Brigit Binns writes a vivid, delicious love letter to her home state. One hundred and twenty wine-friendly and wine-inclusive dishes showcase California’s glorious bounty, such as Shaved Artichoke and Pancetta Salad with Lavender; Fennel- and Garlic-Crusted Roast Chicken; Petrale Sole with Pinot Noir Butter Sauce; and Fresh Fig Tart with Honey, Goat Cheese, and Pistachios. Each recipe has a wine pairing suggestion from the region as well as from afar. Plus, 25 get-to-know-them profiles bring the reader inside the hearts and minds of the region’s passionate winemakers and food artisans.  
   
  We all dream of the wine country lifestyle. With The New Wine Country Cookbook, you can now savor the romance, bold honest flavors, and rustic outdoor sensibility of California’s sublimely unpretentious new wine country in your own home. 
   
  “Provides an evocative view of the dynamic food and wine culture of California’s fastest growing wine region.” —Rajat Parr, author of the James Beard Award–winning Secrets of the Sommeliers

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