Other books that might interest you

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  Saveur: The New Comfort Food -...

  James Oseland

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  The acclaimed food magazine presents a wide-ranging celebration of regional American and international dishes that have shaped today’s comfort foods.  A steaming bowl of udon noodles, a bubbling serving of macaroni and cheese, a hearty helping of huevos rancheros, a perfectly browned grilled cheese sandwich—these are just some of the 100 mouthwatering recipes in this extraordinary volume that highlights the pleasures of comfort food in all its diversity.  Brimming with more than 200 stunning photographs and memorable sidebars that present the people, ingredients, and techniques involved in the recipes, Saveur: The New Comfort Food is an unforgettable journey behind the scenes of our favorite heartwarming dishes.

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  The Whole Okra - A Seed to Stem...

  Chris Smith, Michael W. Twitty

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  With recipes for gumbos and stews, plus okra pickles, tofu, marshmallow, paper, and more 
  Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more. 
  The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard. 
  Okra has practical uses beyond the edible, and Smith also researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative, a hydrating face mask, and a primary ingredient in herbalist Katrina Blair’s recipe for Okra Marshmallow Delight. 
  The Whole Okra is foremost a foodie’s book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, for a breeding project, or for a stockpile of seed for making okra oil, okra flour, okra tempeh, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in flavor, texture, and color; the best-tasting varieties; and his personal favorites. Smith’s wry humor and seed-to-stem enthusiasm for his subject infuse every chapter with just the right mix of fabulous recipes and culinary tips, unique projects, and fun facts about this vagabond vegetable with enormous potential.

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  Sirtfood Diet Meal Plan - A...

  Kate Hamilton

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  Have you heard of the Sirtfood Diet, but it seems too complicated to get going? Do you want to lose weight fast and look for a step-by-step 4-week plan that will get you to some amazing results? 
  The Sirtfood Diet is based on eating foods that contain a lot of sirtuins. These amazing proteins help with cellular rejuvenation, give you a healthy glow, and, the best part, make you skinny! Yep, it’s scientifically proven that sirtuins activate the “skinny gene” and enhance weight loss.  
  What’s best, chocolate and red wine contain a lot of sirtuins! That means that this diet is versatile and easy to uphold, but the results are much better than some other diets where you have to starve for days on end!  
  --- Here’s what you’ll learn from Sirtfood Diet Meal Plan New Edition: 
  ✓ The 2 phases of the Sirtfood Diet explained, with tips on how to repeat them during the year if needed. 
  ✓ A full list of ingredients (no hard-to-find stuff!) with meal prep tips and tricks. 
  ✓ 1 STANDARD Meal plan for 4 weeks, including Phase 1, Phase 2, and Phase 3, packed with dozens of delicious meals so that you can start right away. 
  ✓ 1 PLANT-BASED Meal plan for 4 weeks, including 3 Phases as well, well studied for vegetarian and vegan people who want to give a boost to their weight loss with the Sirtfood Diet. 
  ✓ 88 standard sirtfood recipes + 64 plant-based recipes for every need. 
  AND SO MUCH MORE! 
  Are you ready to drop that weight and start living the life you deserve? Sirtfood Diet Meal Plan New Edition will bring you one step closer to your dream weight! 
  Get Your Copy Today! 

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  Everyday Raw Gourmet

  Matthew Kenney

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  Healthy, living foods—no cooking required—from the celebrated chef “who is making it his mission to help people experience raw foods on a gourmet level” (The Daily Meal).   Chef Matthew Kenney takes the raw food lifestyle to exquisite heights in Everyday Raw Gourmet. He combines his love of art and philosophy with food to bring you recipes for outstanding raw food dishes in this revised edition of Entertaining in the Raw. The recipes span many ethnicities; including Asian, Latin, French, and Indian, and feature appetizers, tapas, main dishes, breads, sauces, and decadent desserts. Kenney’s focus is on fresh fruits and vegetables, organic, and buying food locally and in season.Praise for Matthew Kenney and Everyday Raw Gourmet “When it comes to gourmet plant-based cuisine, you need look no further than a Matthew Kenney-owned institution to get your fix. For those who don’t know, Kenney is an American Celebrity chef, an entrepreneur, author, and educator specializing in plant-based cuisine.” —One Green Planet   “Books like Everyday Raw Gourmet are an indication that this particular dietary school of thought is surging in popularity . . . Gorgeous photos . . . And not a bit of cooking is involved. Raw, raw, raw, that’s the spirit that we have here!” —Dayton Daily News

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  Savoring Sonoma Coast...

  Vine Talk

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  Stylish, trend-setting, and bold, Vine Talk's host Stanley Tucci invites a panel of celebrity friends to join him for engaging conversation and blind taste-tests from different selections of world famous wineries each week.Regardless of personal expertise, all can enjoy the intriguing dialogue from each diverse panel.A Hachette Audio production.

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  Mallmann on Fire: 100 Inspired...

  Francis Mallmann

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  Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result

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