Other books that might interest you

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  The Deep End of Flavor - Recipes...

  Susan Puckett, Tenney Flynn

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  “Tenney Flynn is the grand master of Gulf Coast seafood. This book, full of his delicious recipes and deep sea wisdom, can lead you to mastery as well” (Lolis Eric Elie, author of Treme: Stories and Recipes from the Heart of New Orleans).   More than 100 delicious recipes and tips to help home cooks master cooking all kinds of seafood from the owner of GW Fins restaurant and two-time winner of the New Orleans Magazine “Chef of the Year” Award. Tenney Flynn’s easygoing, engaging style gives readers a tour of his hometown along with a toolkit for cooking seafood, from testing freshness at the market to pairing delicious fish recipes with sides and wines to create a finished menu. From classic Barbecued Shrimp and simple Sautéed Fillets with Brown Butter and Lemon to adventurous Pompano en Papillote with Oysters, Rockefeller Spinach, and Melted Tomatoes and sophisticated Lionfish Ceviche with Satsumas, Limes, and Chiles, Chef Flynn makes cooking fish “as easy as frying an egg.”   “Tenney Flynn talked trash (fish) early on. He championed fresh Gulf seafood when most chefs crushed on frozen Atlantic salmon. Now, it’s time to learn how smoked sizzling oysters came to be, how to do redfish on the half shell right, and how GW Fins helped lead the modern seafood revolution.” —John T. Edge, author of The Potlikker Papers: A Food History of the Modern South   “I love that Chef Tenney shares so much how-to and comprehensive info on seafood selection. Recipes are clear and concise, photos excellent.” —Frank Brigsten, James Beard Award-winning chef-owner of Brigtsen’s in New Orleans

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  Real Food for Everyone -...

  Ann Gentry

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  Recipes for taste-tempting plant-based dishes from the chef “who has many encouraging, helpful ideas for creating healthy meals for families” (Kitchn).  
   
  Hollywood’s go-to vegan chef, mom, and founder of southern California’s most popular and chic vegan restaurant Real Food Daily, Ann Gentry shares her secret recipes in Real Food for Everyone. You don’t have to be a vegan to enjoy Real Food for Everyone. Moms, chefs, foodies, and families can all enjoy expanding their cooking repertoire with this book filled with easy to prepare, scrumptious, healthy recipes and tips for the real food pantry. 
   
  Whether you’re a time-strapped cook or a seasoned pro in the kitchen, Real Food for Everyone demystifies vegetarian and vegan cooking by offering more than 100 deliciously fresh and simple to prepare recipes, many of which are gluten free, and all of which are satisfying and healthy dishes for everyone to enjoy. In addition, the many useful pantry sections provide information on cooking ingredients that might be unfamiliar. From breakfast favorites such as Sesame-Shiitake Tofu Frittata to simple homemade soups such as Black-Eyed Pea and Red Pepper Soup, and from everyday favorites like Lasagna Rolls to decadent desserts like Chocolate Silk Pie, you’ll find something satisfying and healthy to cook for everyone. 
   
  This is an updated and ebook edition of Ann’s Vegan Family Meals. 
   
  “Ann Gentry’s cooking comes from her heart and ends up on the table for all to enjoy.” —Deepak Chopra, New York Times–bestselling author of Total Meditation 
   
  “Not only are her recipes based on health principles, but they also taste amazing.” —Dr. Mao Shing Ni, author of Secrets of Longevity Acupressure Healing

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  Farmhouse Cheeses of Ireland

  Glynn Anderson, John McLaughlin

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  Ireland is home to a range of cheeses whose excellence is recognised internationally. At the forefront are farmhouse cheesemakers whose world is explored here for the first time in a comprehensive guide to the producers and the cheeses they make. Each cheese is described in detail, its characteristics such as colour, texture, aroma and flavour. Cheese facts are presented with easy-to-read icons indicating the species/breed of animal milked, whether the milk is raw or pasteurised, if traditional or vegetarian rennet is used, and whether the cheese is produced under organic principles. Supporting information includes the history of cheesemaking in Ireland, how cheese is made and best conserved, and resources for cheese lovers. Derry Clarke, Ross Lewis, Catherine Fulvio, Clodagh McKenna, Denis Cotter, Darina Allen, Rachel Allen and others contribute Irish farmhouse cheese recipes. Lavish photography complements this exploration of the world of Irish cheeses.

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  Doughnuts - Delicious recipes...

  Hannah Miles

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  Delicious, decadent doughnuts are unfailingly popular. Whether they are oozing jam, topped with fudge chunks or simply glazed with sugar, they cannot fail to tempt. In Doughnuts, baking wizard Hannah Miles has created a selection of irresistible doughnuts to satisfy the sweetest of tooths. Heavenly Fun-filled Treats are bursting with scrumptuous fillings; if you love a Classic Jam doughnut you are sure to love the mouth-watering Cherry Cheesecake variety. Chocolate doughnuts are unadulterated pleasure while Cinnamon Apple doughnuts are a warmly-spiced autumn treat. Ring the Changes includes recipes for cute Lemon Rings and cheeky Coconut doughnuts spiked with coconut rum. You will also find that some doughnuts are not quite as naughty as you would expect! Gluten-free Blueberry doughnuts are perfect for those avoiding wheat, while the Caramel Ring and Buttermilk Glazed varieties are baked instead of fried. Discover Wacky Ways to serve doughnuts with an inspired twist! A giant Doughnut Cake crowned with candles is a fun birthday treat, Doughnut Pops are perfect for movies at home, and dare you try the Bacon Maple doughnuts? Finally, recipes from Around the World show how internationally-popular doughnuts are; try Austrian Apricot doughnuts, stylish Italian Bombolini or Argentinian honey-scented Sopapillas for a sophisticated twist. Doughnuts are the ultimate indulgent treat to bake at home, and you will never find a better recipe selection than this one!Lawyer and 2007 MasterChef finalist, Hannah Miles has developed a second career as a cake maker and food writer. She is the author of Doughnuts, Whoopie Pies, Sundaes & Splits, Milkshake Bar, Mini Cakes and Popcorn Treats and more, all published by Ryland Peters & Small.

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  Plant-Based High-Protein...

  Arnold Lewis

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  If You Want To Receive A Sufficient Amount Of Safe Proteins And Essential Plant-Based Nutrients, Then Listen On. 
  You're probably eating plant-based foods, such as pea proteins or nuts, assuming that you're getting the full variety of proteins that your body needs, but you may not realize that you often miss the essential amino acid known as lysine and that you don't assimilate the right amount of proteins. 
  Normally, one of the first questions vegans are asked is how they get protein, because animal foods are considered by many to be the best source of protein— and some people think they are the only protein-containing foods. 
  You must be prepared in advance to ensure that adequate amounts of nutritious proteins, vitamins, iron and calciumB-12 are obtained, not as easily found in vegan diets as in omnivorous diets containing meat rich in these nutrients. 
  Nevertheless, with the best plant-based protein foods, you can eat well-balanced nutritional plans that maintain a healthy body and reduce the risk of certain illnesses. 
  The audiobook will give you a full understanding of nutrition, including how much you really need, and how to get more than enough of plant foods. Armed with the details, recipes and meal plans in this book, you'll be relaxed and safe as a vegan— and have answers to those questions. 
  The audiobook is also for vegetarians and meat eaters, since focusing more on the plant side of your plate is always a good thing, and you might be curious about how healthy your vegan friends can be without food. 
  This audiobook is a plant-based protein guide that gives you the best resources you need to help you eat healthy meatless high-protein foods and feel better about your plant-based lifestyle.

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  My Portugal - Recipes and Stories

  George Mendes

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  “With crisp, toothsome images of the dishes and postcard-worthy shots of Portugal, Mendes’s collection is an inspired, loving tribute to the country.” —Publishers Weekly (starred review)   Chef-restaurateur George Mendes introduces us to the world of Portuguese cuisine, offering 125 mouthwater­ing recipes that showcase the wide range of dishes that come from this coastal country. The collection balances Mendes’s recipes from his Michelin-starred New York restaurant, Aldea, such as his signature Duck Rice and Garlic Seared Shrimp with his takes on classic Portuguese dishes such as Salt Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiça, and Bacon; Butter Cookies; and more.   His stories illustrate the wealth of culinary resources in Portugal—fresh seafood, savory meats, and crisp vegetables. With delicious recipes and stunning photographs of the country, My Portugal takes us on an unforgettable journey.   “His cuisine is filled with the intensely satisfying flavors of a casual Portuguese feast—updated with a beautifully modern presentation and technique du jour”—Daniel Boulud

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