Other books that might interest you

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  Good Things

  Jane Grigson

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  A celebration of the seasons and the foods they bring, with more than 250 recipes featuring ingredients indigenous to the British Isles.    Originally published in 1971, Good Things is “a magnificent book” that was ahead of its time in celebrating recipes built around British locally-sourced food, all presented in Grigson’s inimitably witty and stylish food writing (The Guardian). Divided into sections that cover Fish—kippers, lobster, mussels and scallops, trout; Meat and Game—meat pies, salted meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetables—asparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; and Fruit—apple and quince, gooseberries, lemons, prunes, strawberries, walnuts. Most importantly, Good Things includes the recipe for Grigson’s famous curried parsnip soup.

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  First Catch - Study of a Spring...

  Thom Eagle

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  “Eagle, a chef and food writer, uses a nine-dish lunch as the occasion to ruminate about cooking, and life” (New York Times Book Review). 
   
  First, Catch is a cookbook without recipes, an invitation to journey through the digressive mind of a chef at work, and a hymn to a singular nine-dish festive spring lunch. In Eagle’s kitchen, open shelves reveal colorful jars of vegetables pickling over the course of months, and a soffritto of onions, celery, and carrots cook slowly under a watchful gaze in a skillet heavy enough to double as a murder weapon. Eagle has both the sharp eye of a food scientist as he tries to identify the seventeen unique steps of boiling water, as well as of that of a roving food historian as he ponders what the spice silphium tasted like to the Romans, who over-ate it to worldwide extinction. He is a tour guide to the world of ingredients, a culinary explorer, and thoughtful commentator on the ways immigration, technology, and fashion has changed the way we eat. He is also a food philosopher, asking the question: at what stage does cooking begin? Is it when we begin to apply heat or acid to ingredients? Is it when we gather and arrange what we will cook—and perhaps start to salivate? Or does it start even earlier, in the wandering late-morning thought, “What should I eat for lunch?” 
   
  Irreverent and charming, yet also illuminating and brilliantly researched, First, Catch encourages us to slow down and focus on what it means to cook. With this astonishing and beautiful book, Thom Eagle joins the ranks of great food writers like M.F.K. Fisher, Alice Waters, and Samin Nosrat in offering us inspiration to savor, both in and out of the kitchen. 
   
  Winner of the Fortnum and Mason’s Debut Food Book Award 
   
  Shortlisted for the 2018 Andre Simon Food & Drink Book of the Year 
   
  BBC Radio 4 Food Programme Best Foodbooks of 2018 
   
  Times Best Food Books of 2018 
   
  Financial Times Summer Food Books of 2018 
   
  “A contemplation of cooking and eating, a return to the great tradition of food writing inspired by M.F.K. Fisher’s The Gastronomical Me . . .  Eagle writes with a wit and sharpness that can turn a chapter on fermenting pickles into a riff on death and decay while still making it seem like something you would like to put in your mouth.” —Mark Haskell Smith, Los Angeles Times 
   
  “In two dozen short chapters linked like little sausages, he serves up a bounty of fresh, often tart opinions about food and cooking . . .  Eagle is a natural teacher; his enthusiasm and broad view of food preparation is both instructive and inspiring . . .  Eagle’s prose, while conversational in tone, is as crafted and layered as his cuisine. Never bland, it is also brightly seasoned with strong opinions . . .  Rare among food writing, this book is bound to change the way you think about your next meal.” —Heller McAlpin, Christian Science Monitor

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  The Chesapeake Table - Your...

  Renee Brooks Catacalos

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  There was a time when most food was local, whether you lived on a farm or bought your food at a farmers market in the city. Exotic foods like olives, spices, and chocolate shipped in from other parts of the world were considered luxuries. Now, most food that Americans eat is shipped from somewhere else, and eating local is considered by some to be a luxury. Renee Brooks Catacalos is here to remind us that eating local is easier―and more rewarding―than we may think. There is an abundance of food all around us, found across the acres and acres of fields and pastures, orchards and forests, mile upon winding mile of rivers and streams, ocean coastline, and the amazing Chesapeake Bay. In The Chesapeake Table: Your Guide to Eating Local, Catacalos examines the powerful effect of eating local in Maryland, Virginia, and Washington, DC. Hooked on the local food movement from its early days, Catacalos began her local food journey with a personal challenge to only buy, prepare, and eat food grown within a 150-mile radius of her home near Washington, DC. From her in-depth, on-the-ground study of food systems in the region, Catacalos offers practical advice for adopting a locavore diet and getting involved in various entry points to food pathways, from shopping at your local farmers market to buying a community-supported agriculture share. She also includes recipes for those curious about how they can make their own more environmentally conscious food choices. Introducing readers to the vast edible resources of the Chesapeake region, Catacalos focuses on the challenges of environmental and economic sustainability, equity and diversity in the farming and food professions, and access and inclusion for local consumers of all income levels, ethnicities, and geographies. Touching on everything from farm-based breweries and distilleries to urban hoop house farms to grass-fed beef, The Chesapeake Table celebrates the people working hard to put great local food on our plates.

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  Lowering Cholesterol - Simple...

  Angela Gibbs

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  High cholesterol is a silent killer that puts you at risk for life-threatening diseases, such as heart attack and stroke. Whether you have just been diagnosed with high cholesterol, have been struggling with it for some time, or have a family history of high cholesterol and want to reduce the risk, this book is the perfect solution for you.With this book, you will develop a comprehensive understanding of the condition. You will learn 
  The causes of high cholesterol 
   How to change your lifestyle to lower cholesterol 
  Foods to Avoid 
  Beneficial supplements to consider 
  Home remedies to reduce cholesterol 
  You will also discover: 
   A cholesterol-lowering diet plan – the Mediterranean Diet 
   39 Easy and delicious Mediterranean Diet recipes for breakfast, lunch, snacks, dinner, and dessert 
  Medications may not address the actual causes of your high cholesterol or provide a long-term solution. This book will help you make dietary changes, lose weight, and start lowering cholesterol for good.  
  Download your copy of Lowering Cholesterol now!

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  The Green Smoothie Bible -...

  Kristine Miles

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  From a health and wellness author, a collection of nutrient-rich juice and smoothie recipes that harness the healing power of fruits and vegetables.   You know a daily diet rich in fruits and vegetables can maximize your health and well-being. But did you know that drinking a smoothie every day made from fruits and vegetables can dramatically increase the amount of life-saving nutrients your body takes in? This complete bible of green smoothie recipes shows you how to pack superfoods into every sip with easy-to-make drinks that will help you:   • Detoxify your body • Increase energy • Fight heart disease • Burn calories • Eliminate unwanted processed sugars from your diet • Boost your immune response • And even improve the appearance of your skin and hair   With more than 300 inviting recipes, The Green Smoothie Bible shows you how to combine leafy green vegetables and delicious, antioxidant-rich fruits into the most nutritious drinks imaginable—leaving you healthy and feeling amazing inside and out.

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  More Looking At Cooking

  Mildred G. Swift

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  A book of budget recipes, with no unusual ingredients, More Looking at Cooking presents many savory, easily prepared, and tried-and-true dishes that have withstood the test of time.From "Meats and Sauces" to "Soups and Sandwiches" and "Cakes and Cookies," there is something for every occasion and every appetite. Broomstick Burgers, Shrimp and Caper Sandwiches, and No Bake Peanut Butter Cookies are complemented by "Household Hints," "Kitchen Hints," and even a chapter on proper tables setting and service.

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