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  Cincinnati Food - A History of...

  Polly Campbell

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  “The comprehensive guide offers a glimpse into the lives of Cincinnatians throughout history, through the lens of food.” —Cincinnati Magazine   Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that’s changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered—and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers’ markets and food producers is bringing new energy to the city’s tables. Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati’s history has set the table for its menu today.  “Whether it’s a plate full of cinnamon-scented chili on spaghetti, or skillets frying up goetta, or other uniquely Cincinnati staples, Campbell’s book will leave your mouth watering for a taste of home.” —WVXU News

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  The Basque Table - Passionate...

  Mary Goodbody, Teresa Barrenechea

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  “Easy, energetic prose and an intelligent ensemble of accessible recipes offer readers an insider’s taste tour of Basque cuisine.” —Publishers Weekly (starred review) 
   
  Winner of the Périgueux World Cookbook Award 
   
  Winner of the Spanish National Prize for Gastronomy 
   
  Join award-winning, internationally acclaimed chef Teresa Barrenechea as she takes you on a culinary journey through her homeland, the historic Basque region of Spain’s north-central coast. Barrenechea brings you 130 recipes, from San Sebastián to Bilbao and beyond, that exemplify the authentic, uncomplicated dishes characteristic of rustic Basque home cooking, which glories in fresh fish and shellfish; abundant meat, poultry, and cheese; vegetables and fruits straight from the garden; the olives and olive oils for which Spain is famous; and much more. From boldly flavored pinchos (Basque tapas) to succulent main-course dishes, you’ll find dozens of delicious choices as you explore this renowned cuisine. So pour yourself a glass of wine and take a seat at The Basque Table. 
   
  “The flavors of the Basque Country have a simple intensity and spirit, and the food is robust and satisfying yet easy to cook. This is a wonderful cookbook.” —Mark Miller, chef/owner of Coyote Café and Red Sage restaurants, and author of Tacos 
   
  “Teresa Barrenechea long ago convinced me that Basque food is one of the world’s culinary treasures. I am happy that Teresa has written this terrific book.” —Julio Iglesias 
   
  “Only Teresa Berrenechea could write the definitive Basque cookbook. The food of Spain is defined by Basque cooking. At last we learn the secrets.” —Michael Lomonaco, host of the Travel Channel’s Epicurious

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  Keto Diet - Carb-Cycling...

  Caitlin Shepherd

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  Can vegetarians stay in ketosis for a long time? 
  Perhaps you thought the keto diet was all about eating a lot of meat. Well, the truth is more complex than that, so in this guide, you will learn how to be on a ketogenic diet without having to eat those healthy lean meats or fatty fish they always mention. You will see there is an even better way, and that is to get your healthy fats and nutrients from nature’s best. 
  In this book, other topics will be discussed, like the great advantages of avocados, what you should eat, what you should absolutely avoid, how you can utizilize supplements to aid you in your determination and plans, and what causes those dreaded inflammations. In a brief chapter, we will also discuss how children can get the benefits from a keto diet their parents follow, and finally, the various dangers of sugar will be addressed, which will blow you away, figuratively speaking. This is your opportunity! Grab this book and start reading or listening now! 
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  Modern Mediterranean - Easy...

  Melia Marden

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  “A new favorite of mine. Modern Mediterranean is one of those cookbooks that makes you lust after everything within it” (The New Yorker).   Melia Marden grew up in New York and Greece, where she enjoyed great seasonal food and a family that loved to entertain. As executive chef at New York City’s hotspot, The Smile, she develops an ever-changing seasonal menu rooted in Mediterranean flavor that has been raved about by Frank Bruni and Padma Lakshmi and is loved by celebrities. Now, in Marden’s first book, she presents 125 easy Mediterranean-inspired recipes for the home cook. From Minted Snap Peas to Watermelon Salad to Summer Steak Sliced Over Corn to Almond Cream with Honey, these are recipes calling for fresh ingredients and bold flavor but requiring no special techniques or equipment. Including 100 photos, this is a gorgeous, unique package that will charm and inspire home cooks everywhere.   “A stylish, no-nonsense guide to creating some rather choice staples.” —Interview   “Melia Marden gives us perfect food, conceived with true brilliance, executed with true love.” —Joan Didion, author of The White Album

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  101 Things To Do With a Pickle

  Eliza Cross

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  Dill-icious! 101 creative ways to use pickles in soups, starters, sandwiches, salads—and even desserts.   This fun and zesty cookbook is full of recipes for making pickles—as well as using them in a dill-icious collection of pickle appetizers, sandwiches, salads, dinners, and even desserts.   Whether it’s dills, gherkins, spears, chips, sour, or sweet, discover such innovative recipes as:Sweet & Sour Mustard PicklesBacon-Wrapped Pickle PoppersDill Pickle SoupRoast Pickle PotatoesSweet Pickle Pie and many more!

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  The Country Cooking of Italy

  Colman Andrews

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  From the James Beard Award winners:Photos, stories, and over 200 simple Italian recipes rooted in fresh ingredients and rural traditions.   Following the success of their James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world’s most beloved cuisine in an entirely new light. Drawing on more than forty years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected.   This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews’ vivid storytelling and evocative images by Hirsheimer and Melissa Hamilton, this book is sure to delight home chefs and lovers of Italian food alike.  A Foreword INDIES Award Winner in Cooking   “A record of how people in rural Italy actuall  eat.” —Eater   “A resource for any cook who adores their Italian meals.” —The Simply Luxurious Life

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