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  An Omelette and a Glass of Wine

  Elizabeth David

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  A classic collection of articles, book reviews, and travel essays from “the best food writer of her time” (Jane Grigson, The Times Literary Supplement).  An Omelette and a Glass of Wine offers sixty-two articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including the Spectator, Gourmet magazine, Vogue, and the Sunday Times.   This revered classic volume contains delightful explorations of food and cooking, among which are the collection’s namesake essay and other such gems as “Syllabubs and Fruit Fools,” “Sweet Vegetables, Soft Wines,” “Pleasing Cheeses,” and “Whisky in the Kitchen.” Elizabeth David’s subjects range from the story of how her own cooking writing began to accounts of restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed.   Casually interspersed with charming black-and-white illustrations and some photographs, An Omelette and a Glass of Wine is sure to appeal to the ‘Elizabeth David’ book collector and readers coming to know Ms. David for the first time, who will marvel at her wisdom and grace.   “Savor her book in a comfortable chair, with a glass of sherry.” —Bon Appétit   “Elizabeth David has the intelligence, subtlety, sensuality, courage and creative force of the true artist.” —Wine and Food  

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  Savory Sweet Life - 100 Simply...

  Alice Currah

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  A one-of–a-kind cookbook, Savory Sweet Life is a wonderful collection of inventive and playful family recipes that celebrate the everyday moments in life—from birthday parties and family game nights to potlucks and summer backyard barbecues. Alice Currah, whose popular food blog, SavorySweetLife.com, attracts half a million page views every month, now combines warm, personal stories, helpful advice and time-saving tips, and real-life food for those together times that the whole family will love— whether it’s Pulled Pork Tacos and Chocolate Chip Cookies on family game night or Creamy Tomato Soup with Grilled Garlic Cheese Sandwiches and Spiced Gingersnap Cookies on an unexpected snow day.

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  The 30-Day Alzheimer's Solution...

  Dean Sherzai, Ayesha Sherzai

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  The most scientifically-rigorous, results-driven cookbook and nutrition program on the planet, featuring over 75 recipes designed specifically to protect and enhance your amazing brain. 
   
  Dean and Ayesha have spent decades studying neuro-degenerative disease as Co-Directors of the Alzheimer's Prevention Program at Loma Linda University Hospital. The results of a rigorous nutrition program on the lives of their patients has been astounding. It starts by implementing the "Neuro Nine" foods into your diet every single day. In just thirty days, and with the help of the 75+ easy to make and delicious meals you'll find in this book, you can boost the power of your brain, protect it from illness, and jumpstart total body health, including weight loss and improved sensory ability and mobility.  
  In The 30-Day Alzheimer's Solution, Dean and Ayesha offer an action-oriented cookbook for preventing disease and propelling results like improved mental agility, short- and long-term memory, sharpness, and attention. Let this be the first 30 days of the rest of your life.  
  Supplemental enhancement PDF accompanies the audiobook.

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  Brunswick Stew - A Virginia...

  Joseph R. Haynes

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  An award-winning barbecue cook serves up generous helpings of culinary history and lore, along with authentic recipes for this famous Southern dish.   With roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a necessary ingredient. By the nineteenth century, the mouthwatering delicacy had become an important part of politicking, celebrating and family gatherings. At the same time, it spread beyond Virginia, following barbecue culture into the Carolinas, Georgia, Tennessee and Kentucky.   Drawing on historical and contemporary sources, author and Brunswick stew expert Joe Haynes entertains with barbecue stew history, legend and lore, complete with authentic recipes.

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  Passion for Pizza - A Journey...

  Craig Whitson, Tore Gjesteland,...

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  “The authors showcase their passion for pizza in this intimate, behind the scenes tale about great artisanal pizza makers in Italy and America.” —Jonathan Goldsmith, owner, Spacca Napoli 
   
  Passion for Pizza celebrates the people, personalities, and stories behind one of the world’s favorite foods. Not only a cookbook and a history book, it is also a tribute to the people and places that makes this dish a global favorite. It is a beautifully illustrated volume by a team of award-winning authors, photographers, and designers who diligently followed the smell of great pizza to wherever it led them. Passion for Pizza begins in Italy, introducing readers to pizzaioli in places such as Naples, Rome, and Palermo. Next up is the pizza of New York, Chicago, and California, where it’s as essential as baseball and mom’s apple pie. The authors visit the people who produce the cheeses, tomatoes, flour, and other ingredients used in pizza making, showing the global reach of locally sourced foods. This exuberant tour guide digs deep into pizza culture with interviews of oven-makers, consultants, professors, acrobats, and journalists. 
   
  With more than fifty easy-to-follow recipes for individual pizzas and crusts, over forty pizzeria profiles, and twenty profiles of the people behind the pizza, this book inspires home cooks and aficionados alike. 
   
  “Passion for Pizza reaches deep into the heart and soul of pizza makers from around the world. One of the finest, most groundbreaking books ever written about pizza and its industry.” —Tony Gemignani, author of The Pizza Bible 
   
  “Can there be too much pizza? Or books about it? No and no. New on the pizza front is the gorgeously photographed Passion for Pizza.” —The Sacramento Bee

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  The Brazilian Table

  Yara Castro Roberts

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  BRAZIL-EXOTIC, SENSUAL, MYSTERIOUS-mingles pleasure with high energy, and its cuisine is no different. The recipes of The Brazilian Table frequently blend the native ingredients of manioc, cachaça, pequi, hearts of palm, and Dendê palm oil with the rich cultures of Portugal, Africa, Japan, the Middle East, and that of the indigenous population to create complex tastes that define this region of the world. A sample of the extraordinary cuisine includes Tucupi Duck Soup, Fish Paupiette with Crabmeat Brazilian-Style, Papaya Galette, Chicken Xim-Xim, Coconut Custard Bahía Way, Giló Puff Pastry Tart, and Guava Paste Soufflé.Authored by master chef Yara Castro Roberts-one of Brazil's most forthright advocates of its lifestyle and cuisine-this intimate look at the regions of Minas Gerais, the Amazon, the Cerado, and the Bahías from a food perspective not only introduces one hundred delicious recipes but also provides an in-depth cultural lesson on the regions and their unique foods.

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