Other books that might interest you

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  Eat with Your Hands

  Zakary Pelaccio

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  Inventive, flavorful recipes from an acclaimed chef and restauranteur, featuring tips on techniques plus drinks & music for while you cook. 
   
  From Zakary Pelaccio, founder and owner of Fatty Crab and Fatty ’Cue, comes a gorgeous, groundbreaking cookbook of Southeast Asian–inspired, French– and Italian–inflected food that celebrates getting your hands dirty in—and out of—the kitchen. 
   
  Eat with Your Hands takes readers on a tour of the outrageously flavorful and wholly original food that has made Pelaccio a star, in a cookbook that’s as irreverent, high-spirited, and deeply iconoclastic as the chef himself. 
   
  Combining a punk rock ethos with a commitment to producing exquisitely imagined and executed food, Eat with Your Hands brings together Pelaccio’s eclectic influences in wildly inventive recipes that showcase his innovative blending of Asian flavors, sustainable local ingredients, and American gusto. 
   
  Full of highly opinionated suggestions for both what to drink and what to listen to in the kitchen, paeans to the joys of the mortar and pestle and fermented condiments, charming sidebars on kitchen techniques, and an unbridled love for real food, Eat with Your Hands is a celebration of no-holds-barred cooking from a chef who is redefining the American culinary landscape.

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  The Art of Romanian Cooking

  Galia Sperber

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  Discover the diverse range of Romanian home cooking in this volume featuring memories and family recipes passed down across generations. Romania’s landscape combines soaring mountains with the Danube River Delta—just as its history blends together Ancient Romans, Goths, Hungarians, Huns, Bulgarians, Tartars, and Turks. The Art of Romanian Cooking celebrates this rich heritage with a variety of dishes that make inventive use of commonly available ingredients.  Thinking back on her mother’s and grandmother’s cooking, Galia Sperber was inspired to share some of the family's favorite recipes, paired with reminiscences of her native country and family meals.  This volume features appetizers such as papanasi prajiti (savory fried cheese patties) or croquette din salam (salami croquettes); hearty soups ranging from creamy potato to the six variations of borscht; seafood dishes such as Russian-style trout; classic meat recipes for chicken, duck, veal, and beef; and irresistible dessert like the Othello torte and rose jam.

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  Learn to Bake

  CICO Books

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  Learn how to make tasty dishes that teach simple baking skills with these 35 brilliant recipes.

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  Profiles from the Kitchen - What...

  Charles A. Baker-Clark

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  “A well-researched collection of portraits of famous figures from the culinary world’s past and present.” ―Library Journal   Despite their diverse personalities, backgrounds, and interests, the subjects of this book are a testament to the fact that both cooking and eating are endeavors well worth learning and sustaining. Profiles from the Kitchen includes well-known food writers such as M.F.K. Fisher, Eugene Walter, Elizabeth David, and John T. Edge; famous cooks such as Julia Child and James Beard; and contemporary chefs such as Rick Bayless and Susan Spicer.   Each individual has offered different views of food and cooking and has encouraged us to appreciate good cooking while considering other facets of our food—including how food relates to issues of social justice, spirituality, and sustainability.

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  Keto Diet for Beginners - Easy...

  Kierra Lewis

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  By the time you finish reading this book, you will be well on the way to ketosis and accomplishing the goals you have set for your health and weight loss. You will learn more about these elements of the dieting plan: 
  ●      The Ketogenic Diet Basics 
  ●      The Benefits of the Ketogenic Plan 
  ●      The Risks Involved with the Ketogenic Plan 
  ●      A List of the Most Common Foods 
  ●      Carb listings for many veggies and fruits 
  ●      Over 50 Recipes for Breakfast, Lunch, Dinner, Snacks & Desserts 
  ●      A 15-Day Meal Plan 
  ●      So Much More! 
  These are a few of the delicious dishes included: 
  ●      Mackerel & Egg Plate 
  ●      Mortadella & Brie Plate for Lunch 
  ●      Mozzarella & Pesto Chicken Casserole 
  ●      Spicy Deviled Eggs 
  ●      Macaroons 
  ●      Pumpkin Spice Latte 
  Now, does any of that look like a diet menu? I kind of doubt it, so why not add this great book to your library and reap all of its benefits!

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  The Bourbon Country Cookbook -...

  David Danielson, Tim Laird

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  “A book that will stand as one of the most essential cookbooks in the history of Southern cuisine.” —Edward Lee, chef and author of the James Beard Award–winner of Buttermilk Graffiti   Bourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. However, it has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon’s evolution through once unheard-of collaborations between kitchen and bar, a renewed interest in seasonal local ingredients, and the influence of the delicious food traditions of the region’s growing migrant populations.   This book distills the spirit and hospitality—both new and old—of great southern food and drink into ninety accessible recipes designed to help you achieve the ease and elegance of Bourbon Country entertaining in your own home. Arranged by the kind of traditional fare you’d find on a Kentucky table—pickles, vegetables, ancient grains, bounties from the barnyard, bourbon cocktails, and more—these recipes pay homage to the rituals and victuals of yesteryear while embracing the new southern palate and the flavors of modern Kentucky bourbon.   “Farm fresh and artisanal aren’t trends in the bluegrass state, but a long-established way of life. Add the resonant ring of the finest American distillation—Kentucky bourbon—as these brilliant chefs do, and you’ve created magnificence and memories. In fact, the recipes, stories, and photographs here are so fine, you won’t want to wait for a horse race, but use this book year ’round.” —Ronni Lundy, author of the James Beard Award–winner Victuals

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