Other books that might interest you

• 

  Hot Diggity Dog - 65 Great...

  Eliza Cross

  • 0
  • 0
  • 0

  Make your barbecues, tailgating events, camping trips, and sports games the talk of the town. Eliza Cross returns with a savory new cookbook that capitalizes on the ever-popular brats, dogs, and sausages. Hot Diggity Dog includes recipes for breakfast and brunch, appetizers, sandwiches, soups, salads and sides, and supper offerings

  Show book

• 

  Capital Beer - A Heady History...

  Garrett Peck

  • 0
  • 0
  • 0

  An effervescent history of beer brewing in the American capital city.Imagine the jubilation of thirsty citizens in 1796 when the Washington Brewery—the city’s first brewery—opened. Yet the English-style ales produced by the early breweries in the capital and in nearby Arlington and Alexandria sat heavy on the tongue in the oppressive Potomac summers. By the 1850s, an influx of German immigrants gave a frosty reprieve to their new home in the form of light but flavorful lagers. Brewer barons like Christian Heurich and Albert Carry dominated the taps of city saloons until production ground to a halt with the dry days of Prohibition. Only Heurich survived, and when the venerable institution closed in 1956, Washington, D.C., was without a brewery for fifty-five years. Author and beer scholar Garrett Peck taps this high-gravity history while introducing readers to the bold new brewers leading the capital’s recent craft beer revival.“Why’d it take us [DC’s brewing culture] so long to get back on the wagon? Capital Beer will answer all your questions in the endearing style of your history buff friend who you can’t take to museums (in a good way!).” —DCist“In brisk and lively prose Peck covers 240 years of local brewing history, from the earliest days of British ale makers through the influx of German lagermeisters and up to the present-day craft breweries. . . . Richly illustrated with photographs both old and new, as well as a colorful collection of her art, Capital Beer is almost as much fun to read as “sitting in an outdoor beer garden and supping suds with friends over a long, languid conversation.”” —The Hill Rag

  Show book

• 

  Saving the Seasons - How to Can...

  Susanne Mayer, Mary Clemens Meyer

  • 0
  • 0
  • 0

  You can’t get much closer to the source of your food than canning or preserving it yourself, and Saving the Seasons shows you how through clear instructions and step-by-step pictures. Loaded with helpful tips, charts and user-friendly recipes for beginners and experts alike, you will enjoy the season's bounty all year long!Top Five Reasons To Preserve Your Own FoodEat from known, local food sources—year round!Fill your cupboards with foods free from chemical additives and preservatives.Lock in peak flavors and nutrition by reserving the bounty of the season.Taste the full flavors of homemade—store-bought brands just can’t compare!Preserve foods while they’re plentiful, and the benefits last all year—with tastes you won’t soon forget."What a treat to be reminded that it's not just technically possible to keep summer in your pantry all year long, but incredibly delicious. There's nothing at the supermarket that comes close to the tastes in these pages—and nothing that will help much more in the fight to build a local food system to replace the vulnerable, unhealthy, and sprawling mess that is our current lot."—Bill McKibben, author Earth: Making a Life on a Tough New Planet"What a great idea to combine lessons for canning, freezing, pickling, and drying all in one book—with recipes for everything from making spicy kimchi to black raspberry jam! What a delicious way to extend our gardens."—Catherine Walthers, author of Raising the Salad Bar and Soups + Sides"It is heartening to see the renewed interest in gardening and in eating locally—actually, the interest in eating real food! It is long overdue. With this encouraging trend comes the need for a comprehensive guide to canning and preserving the garden bounty to enjoy the rest of the year. Saving the Seasons fills this niche perfectly. Its colorful pages, clear instructions, and many recipes will stimulate the novice as well as the seasoned canner."—Elsie Kline, Farming Magazine"A must-have follow-up to Simply in Season, Saving the Seasons takes eating locally and seasonally to the next step—beyond fresh. Now one can eat locally and seasonally year round with the knowledge of how to preserve or save the seasons. With the aid of the simple steps and photos, the novice will feel quite comfortable saving the seasons, and the experienced will learn new tricks. All will have wonderful recipes to try."—Mary Beth Lind, co-author of Simply in Season"With the voice of a trusted friend, Saving the Seasons offers comprehensive guidance and easy-to-follow instructions to the lost art of food preservation. It's the next best thing to having Mom or Grandma in the kitchen with you—possibly even better (sorry, Mom)."—Cathleen Hockman-Wert, co-author of Simply in Season"As a mother-daughter team with many years of farming between them, including both rural and urban agriculture, the Meyers are well-placed to present this updated guide on preserving food. They provide simple instructions and a great selection of recipes, from basic jam, pickles, and relish to international favorites like kimchi and chutney. Their tips offer terrific extra tidbits geared toward beginners while useful notes are included on foods for babies and kids."—Kristi Bahrenburg Janzen, organic, sustainable, and local food/agriculture writerA great addition for those who are cooking seasonally with Simply in Season!

  Show book

• 

  Intermittent Fasting - How to...

  Michael S. Davis

  • 0
  • 0
  • 0

  Is it possible to eat normally, five days a week, and become slimmer and healthier as a result? Simple answer: yes. You just limit your calorie intake for two nonconsecutive days each week—500 calories for women, 600 for men. You’ll lose weight quickly and effortlessly with the FastDiet. The truth is, weight loss can be extremely difficult, especially long-term weight loss. Have you tried every conventional diet out there only to find out that they're nothing more than empty promises? If so, the problem might not be what you are eating, but rather when you are eating it. Intermittent Fasting isn't some new fad diet—it's an entirely different way of eating, one that is designed to help you get the most nutrients from the foods you do eat, while also helping keep your total calories down. Inside this book, you will learn: •The truth behind intermittent fasting •The History of Fasting •How to start fasting safely and effectively •Benefits to expect •Different types of fasts •A 7 Days meal-plans to help make your fast easier •Exercises to encourage weight-loss while fasting •Common mistakes to avoid •Tips •And much more! So, are you ready to take control of your eating habits, lose weight and improve your health once and for all? Get this " Intermittent Fasting book" and start to feel and look better today!

  Show book

• 

  Healthy Heart Remedy

  J. Steele

  • 0
  • 0
  • 0

  Heart attacks are one of the leading causes of death in America. With most of us suffering from various kinds of health conditions and adding a lot of extra stress to the heart through our lack of activity and poor eating habits, it is no wonder that many of us are just ticking time bombs before we are able to experience a heart attack ourselves. 
  Mother Nature has taken hundreds of thousands of years of evolution to develop your heart along with the rest of your body. 
  Perfected by nature to become arguably the most important organ in your body. Your heart is a large muscle that pumps blood containing oxygen and other essential substances to all the organs and cells of the body. Not just that, it provides the means of removing the waste that is produced by day to day bodily functions.

  Show book

• 

  Aunt Bee's Delightful Desserts

  Ken Beck, Jim Clark

  • 0
  • 0
  • 0

  Aunt Bee's Delightful Desserts is filled with over 350 recipes for the lip-smacking desserts Aunt Bee and friends used to cook up on The Andy Griffith Show. From candies and cakes to rare photos from the show to trivia, this cookbook brings home all the sweet flavor of Mayberry. Illustrated and indexed.

  Show book