Other books that might interest you

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  Dog Food Cookbook: Easy and...

  Hailey Jackson

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  Many dog owners are making the switch from commercial dog food to homemade dog food, due to safety and nutritional concerns. The pet food recalls which made headlines have made dog owners wary of commercial brands.A balanced diet is very important for your dog’s health. You'll have a better chance of providing your dog with good nutrition if you choose to make his food at home. This book will make it easy for you to make the switch from commercial to homemade dog food. By listening to this audiobook, you'll learn:• What you should feed your dog • The types of food to avoid and the ingredients to use in moderation • Tips for making homemade food for your dog • 41 easy and healthy recipes for dog meals, treats, chews, and breath mintDownload Dog Food Cookbook right now!

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  The Glorious Vegetables of Italy

  Domenica Marchetti

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  “Domenica, at home in the tradition, reveals all: lore, history, tips, and, best of all, a thousand thrilling tastes from the garden that is Italy.” —Frances Mayes, #1 New York Times bestselling author of Under the Tuscan Sun 
   
  This book is a tribute to Italy’s many glorious vegetables, from the bright, orange-fleshed pumpkins of autumn to the tender green fava beans of early spring. Organized by course, this lavishly photographed cookbook lauds the latest dining trend—the vegetable’s starring role at the center of the plate. Cooks of all skill levels will enjoy more than 100 recipes mixing tradition and innovation, ranging from the basics (Fresh Spinach Pasta Dough and Fresh Tomato Sauce) to the seasonal (Spring Risotto with Green and White Asparagus) to savory (Grilled Lamb Spiedini on a Bed of Caponata) and sweet (Pumpkin Gelato). This indispensable recipe collection will appeal to Italian cuisine lovers looking to celebrate vegetables in any meal, every day. 
   
  “Marchetti’s Eggplant ‘Meatballs’ in Tomato Sauce is simply dazzling . . . rich, succulent, vibrant, satisfying . . . This simple, contemplative, seductive book offers Bread Soup with Summer Squash; Beet and Beet Green Gratin; Riccioli with Peas and Porcini; and staples like Basic Beans in a Pot.” —Scott Mowbray, editor of Cooking Light 
   
  “Fresh vegetables, prepared so beautifully at the peak of ripeness, result in a book you won’t want to live without. The really special part is that Domenica creates a perfect marriage between classic Italian vegetable dishes and the seasonal abundance that is available at your local farmers’ market. This is truly an inspirational cookbook and one that I will enthusiastically return to for years to come.” —Tracey Ryder, Cofounder of Edible Communities

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  Crockpot: 65 Delicious Crockpot...

  Nancy Ross

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  Want to learn delicious crockpot recipes for you and the whole family?
  
  Here is a preview of what you'll learn...
  
  Understanding your slow cooker
  Slow cooker breakfasts
  Appetizers
  Main dinners your family will love
  Finish it all off with dessert
  An Author's Republic audio production.

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  Take Back the Tray -...

  Joshna Maharaj

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  A beloved chef takes on institutional food and sparks a revolution
  		 
  Good food generally doesn’t arrive on a tray: hospital food is famously ridiculed, chronic student hunger is deemed a rite of passage, and prison meals are considered part of the punishment. But Chef Joshna Maharaj knows that institutional kitchens have the ability to produce good, nourishing food, because she’s been making it happen over the past 14 years. She’s served meals to people who’d otherwise go hungry, baked fresh scones for maternity ward mothers, and dished out wholesome, scratch-made soups to stressed-out undergrads. She’s determined to bring health, humanity, and hospitality back to institutional food while also building sustainability, supporting the local economy, and reinvigorating the work of frontline staff.
  		 
  Take Back the Tray is part manifesto, part memoir from the trenches, and a blueprint for reclaiming control from corporations and brutal bottom lines. Maharaj reconnects food with health, wellness, education, and rehabilitation in a way that serves people, not just budgets, and proves change is possible with honest, sustained commitment on all levels, from government right down to the person sorting the trash. The need is clear, the time is now, and this revolution is delicious.

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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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  Cooking On A Budget

  J. Steele

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  Do you love sweets? Has the economy made it more difficult for you to fill that sweet tooth craving? You might have to stop buying your cookies from the bakery, but you can still enjoy those sweets by baking them yourself. Here are some tips to bake on a budget while also making your sweets taste and look professional. 
  * Buy in bulk. Get ingredients like cocoa powder, rolled oats, flaked coconut, nuts and spices in bulk. These ingredients are easy to store. 
  * Don't be afraid to use things that are about to spoil. Do you have some bananas which are past their edible state? Use them in some banana bread. Do you have some leftover cooked rice? Turn it into rice pudding. Even leftover mashed potatoes can be used in your baking by making potato fudge. 
  If you have bananas about to turn but don't want to make banana bread or muffins, then freeze the bananas peel and all so you can use them for baking in the future. 
  * Use your pantry. Just the basics from your pantry can be transformed into a great sweet treat. With some peanut butter and brown sugar you have the basis for a peanut butter cake. Add some oats, flour, baking soda, shortening, egg, vanilla and chocolate chips and you've got what you need. Or how about some peanut butter cookies that don't even need flour? Just add some egg and vanilla and you've got a simple peanut butter cookie. Do you have some canned pineapple and some raw carrots? Then you can make a Pineapple carrot cake. 
  * If you don't have buttermilk for a recipe, just make your own sour milk by pouring a tablespoon of lemon juice or vinegar in a cup of regular milk. Let it sit for a few minutes. It's the perfect substitution for buttermilk. Check online for more substitutions when you're missing an ingredient.

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