Other books that might interest you

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  The Mighty Chickpea

  Small Ryland Peters &

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  Over 65 recipes and ways to enjoy chickpeas, the most deliciously versatile staple in vegetarian and vegan cookery.
  
  A prince among pulses, the humble chickpea is an essential ingredient for anyone who is embracing more vegan and vegetarian foods in their daily diet. This book provides all the inspiration you need to take full advantage of this versatile legume and its endless culinary possibilities. Chickpeas (also known as garbanzo beans) are packed with protein and are, of course, the key ingredients behind popular snacks like falafel and hummus, but also form the basis for so many other dishes, both savoury and sweet. Here you will find over 65 delicious ways to enjoy them, from dips and small bites, to soups, stews, salads, bakes and desserts. For lighter meals, try fool-proof recipes for Creamy Hummus, Falafel and Chana Masala. For more explorative and exciting uses of the mighty chickpea, discover Chickpea 'Chuna' Quesadillas with Jimaca Slaw, Chickpea & Lentil Burgers or an Aquafaba Meringue Pavlova.

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  My First Cookbook - 35 fun and...

  CICO Books

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  Learn how to cook while making fantastic snacks, desserts, and meals. With 35 recipes that you'll love to make and a helpful techniques section, this book will teach you all about cooking, from how to make sandwiches and party snacks, to making simple dishes for breakfast, lunch and dinner, as well as a range of lip-smacking desserts. Start out with Snacks and Light Meals, where you can make delicious pizza toasts or home-made buttermilk pancakes, as well as nutritious soups and salads. Then try one of the Proper Meals, such as the oven-baked herby burgers, a comforting pea and parmesan risotto, and even roast chicken, which will impress all your friends. Get your fruit fix with the peach and mascarpone dessert, or try the raspberry affogato in the Desserts chapter. There are even fun and quick ideas for Party Food, such as chocolate-dipped strawberries and giant cheese straws. Try new foods and make up your own exciting variations on the recipes - with such simple ideas, you can really get creative in the kitchen! Every recipe has step-by-step artworks to guide you, plus a skill level so you can start with quick and easy dishes and move on to more challenging things as you become more confident.

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  The Solar Food Dryer - How to...

  Eben Fodor

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  The Solar Food Dryer  describes how to use solar energy to dry your food instead of costly electricity. With your own solar-powered food dryer, you can quickly and efficiently dry all your extra garden veggies, fruits and herbs to preserve their goodness all year long-with free sunshine! Applicable to a wide geography-wherever gardens grow-this well illustrated book includes:Complete step-by step plans for building a high-performance, low-cost solar food dryer from readily-available materialssolar energy design conceptsfood drying tips and recipesresources, references, solar charts, and more. - A Mother Earth News Book for Wiser Living -

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  Irish Soups & Breads -...

  Nuala Cullen

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  Nuala Cullen, a former Sunday Tribune columnist and a founder member of the Irish Food Writers Guild, shares some of the best Irish soup and bread recipes, from Courgette and Coriander Soup, to Aubergine and Red Pepper Soup, to a wonderful variety of recipes for delicious breads, including the traditional Yeast and Soda Breads to the more unusual Olive and Onion.

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  Appetizers & Beverages from...

  Foundation The Museum of New Mexico

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  A treasury of recipes from New Mexico’s renowned culinary community, reflecting the state’s diverse and delicious tastes.   For centuries, Santa Fe has charmed visitors and captured the imagination and spirit of its residents. A central ingredient in the making of Santa Fe's charm has been the kitchens of the city and the surrounding area. Whether in the home or in restaurants, Santa Fe Kitchens reflect the diversity if its residents and visitors, and blend the diverse cultures of New Mexico. Now, the Museum of New Mexico Foundation has collected more than 200 recipes from its membership, local chefs, artists and dignitaries to help create this exciting new cookbook.   Unique and delicious recipes from some of New Mexico’s most renowned chefs reflect the balance of Santa Fe’s cultures and lifestyle. Find recipes from the most renowned kitchens of New Mexico, including: · Coyoto Café—Mark Miller, proprietor and chef; Bradley Borchardt, chef · El Farol—David Salazar, proprietor; James C. Caruso, chef · Fuego Restaurant—Bouneou Maxine · Harry's Roadhouse—Harry Shapiro, proprietor and author · Jane Butel Cooking School—Jane Butel, proprietor and author · Jinja Café—Lesley Allin, proprietor and chef · Los Pinos Guest Ranch, Pecos—Alice M. McSweeney, proprietor and chef · Osteria D'Assisi—Lino Pertusini, proprietor; F. Ventricini, chef · Santa Fe School of Cooking—Nicole Ammerman · Paula Lambert, author, The Cheese Lover's Cookbook and Guide

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  Shining - Ole Smoky Moonshine...

  Jessi Baker

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  The family behind Ole Smoky moonshine shares their favorite recipes, from moonshine chili to traditional Southern breads, creative cocktails, and more. 
   
  When a change in Tennessee law finally made it legal to sell moonshine, Jessi and Joe Baker drew on their family’s rich history to start Ole Smokey Distillery. Ole Smoky moonshine is made with love for the Appalachian Mountains—and the home-style Southern food that goes with it.  
   
  In Shining, Jessi Baker shares the history of Tennessee moonshining, as well as some of her family’s favorite recipes. While some recipes feature moonshine in creative ways, like Moonshine Eggnog or the Moonshine Bloody Mary, not all the recipes are boozy. Jessi shares classic Southern favorites like Skillet Cornbread and Wild Blackberry Cobbler, as well as salads, soups, steaks, and more.

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