Other books that might interest you

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  America's Best BBQ—Homestyle -...

  Paul Kirk, Ardie A. Davis

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  Take your backyard cookouts to a new level. “Davis and Kirk explore the world of competition barbecue and share tips and recipes straight from the champs.” —The Edwardsville Intelligencer 
   
  It began with one simple question: What do championship barbecuers love to cook for themselves, when there are no rules but the simple laws of physics and basic chemistry? With more than thirty years of barbecue contest experience apiece, Ardie A. Davis, professional barbecue judge and barbecue historian extraordinaire, and KC Baron of Barbeque Paul Kirk, with a slew of awards under his belt—including seven world championships—were just the guys to ask it. 
   
  America’s Best BBQ—Homestyle collects the best backyard cookout recipes from people who have gone pro. Some of the recipes are former competition winners that have earned a constant place at the family table. Others are foods that teams like to make (and share) while they tend their fires on contest day. A few are old family recipes passed down for generations. And some are even the result of ingenious experiments in the kitchen and at the grill. Most are easy. All are sure to win the hearts of friends and neighbors at your next family cookout. 
   
  Also included are tips and advice on everything from meal prep to gadgets, some basics to get you started, a few tall tales from the pits, and tons of photos of the dishes and the pitmasters who make them. This is the only book you need to become “the envy of the subdivision, the pride of the campground, and the host with the most at the next tailgate party” (The Self Taught Cook).

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  Intermittent Fasting - Burn Fat...

  Kierra Lewis

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  Intermittent fasting is a new lifestyle designed to ensure that you get the most out of every meal you eat. The idea is that you don’t need to change what you are eating. You merely need to change how often you are eating it and better understand how to prepare healthy meals. By working with your body’s natural rhythms, you can start seeing real gains regarding weight loss and muscle built in as little as one month. You won’t have to worry about calculating the carbs in your meal. They are already there; all of the net carbs, protein, calories, and total fats. 
  Inside you will find: 
  Over 70 recipes to get you started which include breakfast, lunch, dinner, snacks, and desserts. You can choose from poultry, pork, beef options, and much - much more. Each one will provide you with the net carbs, protein, total fats, and calories so you can maintain your ketosis balance for the chosen intermittent method you choose. 
  If you want a sneak peek; here are just a few to tempt your taste buds: 
  ●      Raspberry Breakfast Pudding Bowl 
  ●      Overnight Chocolate Oats 
  ●      Roasted Leg Of Lamb 
  ●      Coleslaw Stuffed Wraps 
  ●      Broccoli & Cheese Soup 
  ●      Creamy Basil Baked Sausage 
  ●      Pumpkin Bread 
  The great part about this guideline is that there is no need to wait! Add this selection to your personal cooking library right now and start enjoying your new way of life!

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  Chesapeake Oysters - The Bay's...

  Katherine J. Livie

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  This cultural and ecological history explores the rise of Chesapeake’s mighty mollusk from Colonial-era harvesting to contemporary cultivation.   Oysters are an essential part of Chesapeake Bay culture and cuisine, as well as the ecological and historical lifeblood of the region. When colonists first sailed these abundant shores, they described massive shoals of foot-long oysters. In later years, however, the bottomless appetite of the Gilded Age and great fleets of skipjacks took their toll. Disease, environmental pressures, and overconsumption decimated the population by the end of the twentieth century.   To combat the problem, Virginia began leasing its waters to private oyster farmers. Today, these boutique oyster farms are sustainably meeting the culinary demand of a new generation of connoisseurs. But in Maryland, passionate debate continues among scientists and oystermen whether aquaculture or wild harvesting is the better path. With careful research and interviews with experts, author Kate Livie presents this dynamic story and a glimpse of what the future may hold.

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  The Healthiest Diet on the...

  John McDougall, Mary McDougall

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  High in calories and cholesterol, animal fats and proteins too often leave you hungry and lead to overeating and weight gain. They are often the root causes of a host of avoidable health problems—from indigestion, ulcers, and constipation to obesity, diabetes, heart disease, and cancer. On the other hand, complex carbohydrates like whole grains, legumes, tubers, and other starches provide your body with essential proteins and nutrients that satisfy the appetite while simultaneously fighting illness. But Americans eat far too few calories from carbohydrates—only about forty percent, according to Dr. John McDougall, internationally renowned expert on nutrition and health, featured on the documentary Forks Over Knives. 
  In this book, McDougall takes on the propaganda machines pushing dangerous, high-fat fad diets and cuts through the smoke and mirrors of the diet industry. He offers a clear, proven guide to what we should and shouldn't eat to prevent disease, slow the aging process, improve our physical fitness, be kind to the environment, and be our most attractive selves. 
  Featuring mouth-watering, easy-to-follow recipes, The Healthiest Diet on the Planet will help you look great, feel better, and forever change the way you think about health and nutrition.

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  The Gluten-free Baker -...

  Hannah Miles

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  Baking is the most difficult aspect of the gluten-free diet to overcome, but using clever substitutes and ingenious baking methods, experienced baker Hannah Miles has created a delicious selection of gluten-free versions of everyone's favourites. Cookies, Brownies & Bars include Ginger Cookies, Caramel Shortbreads and White Chocolate and Walnut Brownies. A chapter devoted to Cakes provides inspiration for birthdays and other special occasions - try Apple and Pecan Cake; Caramelized Lemon Polenta Cake or Carrot and Coconut Cake. Small Bakes for every day include Buttermilk Scones and Apricot Cornmeal Muffins. Fantastic Breads to try are Perfect Pizza Dough, Bagels and Sunshine Cornbread. Pastry treats to try include Chocolate Profiteroles, Blackcurrant and Blueberry Millefeuille and Nectarine and Cream Choux Rings. Finally, Desserts include Plum and Amaretto Crumble and Toffee Apple Cheesecake. This book is a must for the gluten intolerant or for those who bake for gluten-intolerant family members or friends. Lawyer and 2007 MasterChef finalist, Hannah Miles has developed a second career as a cake maker and food writer.

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  South Wind Through the Kitchen -...

  Elizabeth David

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  A posthumous collection of recipes and articles—recommended by her friends and fans—from “the best food writer of her time” (Jane Grigson, The Times Literary Supplement).   Before Elizabeth David died in 1992, she and her editor, Jill Norman, had begun work on a volume of “The Best of,” but then her health deteriorated and the project was shelved. The idea was revived in 1996, when chefs and writers and Elizabeth’s many friends were invited to select their favorite articles and recipes. The names of the contributors—who number among some of our finest food writers, such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy, and Anne Willan—appear after the pieces they had chosen along with their notes.   The writings and recipes which make up South Wind Through the Kitchen are drawn from all of Elizabeth David’s books, namely A Book of Mediterranean Food; French Country Cooking; Italian Food; Summer Cooking; French Provincial Cooking; Spices, Salt and Aromatics in the English Kitchen; English Bread and Yeast Cookery; An Omelette and a Glass of Wine; and Harvest of the Cold Months. There are over 200 recipes organized around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from.   “The doyenne of food writers . . . a touching eulogy compiled by those who loved her . . . While it contains recipes from France, the Mediterranean, and the Levant, the book is really a collection of Mrs. David’s memories of those places.” —The Dabbler

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