Other books that might interest you

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  Bread Baking for Beginners -...

  Mark Leon Georgia

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  You Are About To Discover How Exactly You Can Master The Craft Of Bread Baking To Become A Perfect Baker That Can Consistently Make Incredible Baked Stuff All The Time! Are you tired of using the same approach to baking and want to advance, explore new ideas and revive your bread-baking experience, make money off it and delight your family and friends with something “different?” Or are you totally new to bread baking and want to kick start your journey like a pro? Baking is one of the most pleasurable things to do, but like most food preparation methods, it can get boring, tiresome and demoralizing when you do it the same way over and over again, or if you do it the wrong way and get less than impressive results. This is particularly devastating if you’re passionate about baking! By virtue that you are reading this, it is clear you are tired of making mistakes or just winging it as far as baking all manner of breads, cookies, muffins, loaves and other baked food stuffs is concerned. More precisely you will discover:    • How bread baking has evolved over time, how it’s being practiced today, and how it should be done for the perfect bread    • The ingredients you need to bake bread, how to get the right ones and store them properly    • How to select your baking tools and equipment    • The steps you need to take to bake properly, and the techniques to utilize    • How to make dough, including sourdough and pre-fermented versions    • Easy recipes to help you make different kinds of bread …And so much more!

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  Sweet & Easy Vegan - Treats Made...

  Robin Asbell

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  “Asbell shows home cooks and bakers—without the intimidation factor—that sans eggs, dairy, and butter doesn’t mean sans flavor.” —Publishers Weekly   Here is the delicious answer to every vegan’s most important question: What’s for dessert? From cookies and brownies to cakes and pies (and even vegan “ice cream”), author Robin Asbell proves that nothing is lost when choosing to forgo dairy. Sweet & Easy Vegan collects more than sixty indulgent recipes and includes expert information on natural sweeteners, whole grains, and the benefits of a vegan lifestyle, plus a handy guide to unusual ingredients and a source list to help readers find them. Vegan never tasted so sweet.   Recipes include:  Pumpkin Spice Granola  Yeasted Cinnamon-Swirl Coffee Cake with Hazelnut Streusel  Blueberry-Lemon Scones  Peanut Butter and Jelly Banana Bread  Warm Apple Pudding  Black-Bottom Chocolate Pudding Tart  Pistachio Brownies with Ganache Topping  Stout Cupcakes with Cashew Frosting  Pear and Maple Upside-Down Cake  And more “For vegan bakers, or bakers like me who are simply interested in exploring the nuanced flavors of natural sweeteners and the satisfying textures and enhanced nutrition of whole grains, Robin Asbell is a gentle and encouraging guide. She sprinkles flaxseed as easily as fairy dust.” —The San Diego Union-Tribune

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  Around the Table - Easy Menus...

  Ellen Wright

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  Entertain with ease: “24 amusingly themed menus . . . the recipes—simple, classic and, above all, easy—will always be crowd-pleasers.” —Publishers Weekly 
   
  The best entertaining isn’t about impressing people. It’s about welcoming them to a comfortable setting, entertaining them with lively conversation and simple memorable food, and making them feel at home. In Around the Table, accomplished hostess Ellen Wright offers twenty-four seasonal menus, accompanied by gorgeous full-color photographs, for easy, off-the-cuff but still stylish entertaining for family and friends. 
   
  Menus include It’s Payback Time, for when you’ve enjoyed friends’ hospitality too often without reciprocating (with Parmesan Toasts, Tomato Onion Soup, Mustard-Brown Sugar Glazed Pork Loin, Baked Onions, and Pound Cake with Berries), and Freezing Cold Winter Night, a cozy get-together (over steaming bowls of Brisket and Cabbage Soup, Piroshkies, and Warm Apple Crisp), and many more. Ellen’s philosophy is to keep it simple, fun, and delicious—so the menus highlight easy preparation and do-ahead tips and shortcuts to get the host out of the kitchen and into the conversation! 
   
  “A recipe for fun.” —Colin Cowie, author of Dinner After Dark

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  HERBAL APOTHECARY - 200+...

  Catherine Bruwer

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  If you have bought this book, I’m sure you are keen to learn about holistic living and herbal healing. Many of us have heard about the power of everyday natural ingredients, but most of us stayed far from these concoctions and teas as we didn’t know where to begin. Many even think it’s hard and can drill a hole into your pocket. 
  What if I give you a one-stop formula to prepare all these herbal concoctions at home? Over the years, we have recognized the importance and benefits of leading a holistic life. This book is your one-stop-all for herbal remedies that nurture and heal the whole family. 
  When I started years ago, it was frustrating. I was leading a hectic and chaotic lifestyle, but it started taking a toll on my health. I was working a job I loved, but there was no work-life balance. After working for 16 hours at a stretch, eating all kinds of junk foods, and being stuck in traffic while traveling back home, I could only crash on the bed. My work-hard and party-harder lifestyle did not help my well-being either. 
  At one point, I was suffering through multiple health issues and hit rock bottom with my mental health. One day, I decided I couldn’t go on like this anymore, and that was when I took the right steps to change my life. 

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  What Einstein Kept Under His Hat...

  Marlene Parrish, Robert L. Wolke

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  Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the bestselling What Einstein Told His Cook continues Robert L. Wolke's investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated Washington Post column, "Food 101," Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers "Sidebar Science" features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, What Einstein Kept Under His Hat provides indispensable information that will make listeners better shoppers, cooks, and eaters.

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  The Cook Not Mad - Or Rational...

  The Cookbook

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  Published in 1830 in North America, this volume in the American Antiquarian Cookbook Collection stresses American cooking over European cuisine. 
   
  Within a year of its publication in the United States, The Cook Not Mad was also published in Canada and thus became Canada’s first printed cookbook. In contrast to some of the larger encyclopedic cookbook collections of the day, The Cook Not Mad provides 310 recipes and household information designed to be a quick and easy reference guide to domestic organization for the contemporary housewife. The author describes the content as “Good Republican dishes” and includes typical American ingredients such as turkey, pumpkin, codfish, and cranberries. There are classic recipes for Tasty Indian Pudding, Federal Pancakes, Good Rye and Indian Bread (cornmeal), Johnnycake, Indian Slapjack, Washington Cake, and Jackson Jumbles. In spite of the author’s American “intentions,” the book does include foreign influences such as traditional English recipes, and it also contains one of the earliest known recipes for shish-kebab in American cookbooks.  
   
  Reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.

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