Other books that might interest you

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  Food and Fire - Create bold...

  Marcus Bawdon

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  65 recipes for grilling, smoking and roasting with fire.
  Cooking with fire is primal. There is nothing simpler – no metalwork, no fancy gadgets, just food and flame – allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavours. Cooking with Fire takes the best of these global artisanal techniques – from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more – and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.

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  Bake Sales Are My B*tch - Win...

  April Peveteaux

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  Living the food allergy life and having a kid who can't have dairy, tree nuts, peanuts, or soy is not easy. And neither is worrying about accommodating all the food requirements at a play date.From avoiding major food allergens and respecting food preferences like vegetarian or vegan to being aware of religious practices like keeping kosher, making a simple snack resembles navigating a minefield. Thankfully, Bake Sales Are My B*tch is here to help.April Peveteaux's fifty-plus recipes cover the eight major food allergens and everything from school lunches, kids parties, sleepover foods, after-school snacks, and, yes, bake sales. In Bake Sales Are My B*tch, she gets into the nitty-gritty of food allergies, from deadly serious reactions to how to deal with those who don't take your kid's allergy seriously. Whether you're a freaked-out parent or not, Peveteaux lends some much-needed guidance and teaches you to make party foods that'll be a surefire hit.

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  Rival Rails - The Race to Build...

  Walter R. Borneman

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  The driving of the golden spike at Promontory Summit, which marked the completion of the country's first transcontinental railroad, was only the beginning of the race for railroad dominance. In the aftermath of this building feat, dozens of railroads, each with aggressive empire builders at their helms, raced one another for the ultimate prize of a southern transcontinental route that was generally free of snow, shorter in distance, and gentler in gradients.More than just a means of transportation, the railroads were a powerful mold, and the presence of a rail line had the power to make-or break-the fledgling towns and cities across the newborn American West. While much has been written about the building of the first transcontinental railroad, the bulk of the history of the railroads in the United States has been largely ignored. With a meticulous, loving eye, Walter Borneman picks up where most other histories leave off.

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  The Compleat Tennessee Angler -...

  Vernon Summerlin, Doug Markham

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  Experienced fishermen from across Tennessee share their angling secrets in this comprehensive lake-by-lake guide. Vernon Summerlin and Doug Markham have consulted with more than 60 of Tennessee's best fishermen and professional guides with more than 1,000 years of angling knowledge between them to reveal fishing secrets about all major Tennessee lakes. In The Compleat Tennessee Angler, you will discover:  Which fish are rated “best” on each lake  How to locate your favorite fish  When the fish will bite and when they won't  Which baits, rigs, and techniques work best in every season  How to contact professional fishing guides in each region  Where to get shoreline boundary and topographic maps    “At a Glance” boxes provide information on the available species of game fish, geography, lake-bottom terrain, location, size, and winter and summer pools for each lake. An easy-to-read rating system tells in an instant if your favorite fish swims in a particular lake and how good the fishing for that species is. Includes an easy-to-understand glossary.

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  Decluttering your Home

  Emma Godwin

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  Enjoy a Stress-Free, Clear Mind with a Clean, Decluttered Home! 
  If you find yourself with a messy home at least once a week, cleaning and organizing your home for hours, and having a foggy, unfocused mind at work & life…this book was written exactly for you. 
  Whether you're looking to get minimal, or simply looking for a way to organize, clean, and declutter your home in the best way possible, it's a large task to declutter a whole home.  
  In fact, when most people try to declutter their home they make the situation even WORSE, organizing their homes in an ineffective way, and stressing out when then they can't find their important stuff "(Oh my god, did I throw away my documents?!)" 
  In "Decluttering Your Home" by Nathan Walker, you'll discover how you can easily declutter your home, organize it in a GENIUS way, and maintain it clean, clear, and pleasant!

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  Chop Suey - A Cultural History...

  Andrew Coe

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  In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States—by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. 
  It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine—and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt them to our own deep-down conservative culinary preferences. 
  Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.

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