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The Italian Baker, Revised: The Classic Tastes of the Italian Cou...
by Carol Field

Price : $2 or less

Language

English

Pages

434

Publication Date

November 01, 2011

Product Description
Customer Reviews
<b>The only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and <i>cornetti</i> to focaccia, tarts, cakes, and pastries. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. </b><br /><br />Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen. <br />  <br /> Field’s authentic recipes are a revelation for anyone seeking the true Italian experience. Here’s a chance to make golden <i>Altamura</i> bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds.<br /><br />One of the most revered baking books of all time, <i>The Italian Baker</i> is a landmark work that continues to be a must-have for every serious baker.<br /> <i> </i><br /><b>Winner of the International Association of Culinary Professionals Award for best baking book</b><br /><b>Named to the James Beard Baker’s Dozen list of thirteen indispensable baking books of all time</b>
The Healthiest Diet on the Planet: Why the Foods You Love - Pizza...
by John McDougall

Price : $2 or less

Language

English

Pages

224

Publication Date

September 27, 2016

Product Description
Customer Reviews
<p>The bestselling author and internationally celebrated physician and expert on nutrition offers an appealing, approachable health solution—eat the foods you love to lose weight and get healthy.</p><p>For years, we’ve been told that a healthy diet is heavy on meat, poultry, and fish, and avoids carbohydrates, particularly foods high in starch—empty calories harmful to our bodies.</p><p>But what if everything we’ve heard was backwards? </p><p>High in calories and cholesterol, animal fats and proteins too often leave you hungry and lead to overeating and weight gain. They are often the root causes of a host of avoidable health problems—from indigestion, ulcers, and constipation to obesity, diabetes, heart disease, and cancer. On the other hand, complex carbohydrates like whole grains, legumes, tubers, and other starches provide your body with essential proteins and nutrients that satisfy the appetite while simultaneously fighting illness. But Americans eat far too few calories from carbohydrates—only about forty percent, according to Dr. John McDougall, internationally renowned expert on nutrition and health, featured on the documentary <em>Forks Over Knives.</em></p><p><em>The Healthiest Diet on the Planet</em> helps us reclaim our health by enjoying nutritious starches, vegetables, and fruits. McDougall takes on the propaganda machines pushing dangerous, high-fat fad diets and cuts through the smoke and mirrors of the diet industry. He offers a clear, proven guide to what we should and shouldn’t eat to prevent disease, slow the aging process, improve our physical fitness, be kind to the environment, and be our most attractive selves. </p><p>Featuring two dozen color photos and mouth-watering, easy-to-follow recipes for buckwheat pancakes, breakfast tortillas, baked potato skins, rainbow risotto, red lentil soup, green enchiladas, dairy-free lasagna and pizza, and more, <em>The Healthiest Diet on the Planet</em> will help you look great, feel better, and forever change the way you think about health and nutrition.</p>
Kansha: Celebrating Japan's Vegan and Vegetarian Traditions
by Elizabeth Andoh

Price : $2 or less

Language

English

Pages

306

Publication Date

February 28, 2012

Product Description
Customer Reviews
<b>A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes.</b><br /><br /><i>Kansha</i> is an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of <i>kansha</i>, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources.<br /> <br />In these pages, with <i>kansha</i> as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from <i>shōjin ryōri</i>, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers). <br /> <br />Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. Then she demystifies ingredients that are staples in Japanese pantries that will boost your kitchen repertoire—vegan or omnivore—to new heights.
Marinades, Rubs, Brines, Cures and Glazes: 400 Recipes for Poultr...
by Jim Tarantino

Price : $2 or less

Language

English

Pages

360

Publication Date

December 28, 2011

Product Description
Customer Reviews
<p><b>In this revised and expanded edition of his bestselling book, grilling guru Jim Tarantino explains the art and science of marinades, brines, and rubs and presents more than 400 savory, sweet, and spicy recipes. </b></p><p>Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more—both indoors and out—including: Apple Cider Brine, Zesty Jalapeño Lime Glaze, Tapenade Marinade, Ancho-Espresso Dry Rub, Grilled Iberian Pork Loin with Blood Orange–Sherry Sauce, and Vietnamese Grilled Lobster Salad.</p><p><i>Marinades, Rubs, Brines, Cures & Glazes</i> provides home cooks with hundreds of mouthwatering recipes and fail-safe techniques, so you can grill, steam, sauté, roast, and broil with confidence.</p>
James Beard's Theory and Practice of Good Cooking
by James Beard

Price : $2 or less

Language

English

Pages

465

Publication Date

September 01, 2015

Product Description
Customer Reviews
<DIV><B>Father of American gastronomy James Beard shares his extensive knowledge of all things culinary in this essential guide</B><BR /><BR /> “In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is.”<BR /> So begins James Beard’s expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, <I>James Beard’s Theory and Practice of Good Cooking</I> will be one of the most comprehensive and important cookbooks in your library.<BR />  <BR /> With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard’s dishes, from poached pears to steak au poivre, stuffed clams to chocolate soufflé, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy.<BR /><BR /></DIV>
L.A. Son: My Life, My City, My Food
by , Natasha Phan

Price : $2 or less

Language

English

Pages

355

Publication Date

November 05, 2013

Product Description
Customer Reviews
<p>Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way.</p><p>Abounding with both the food and the stories that gave rise to Choi's inspired cooking, <em>L.A. Son</em> takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.</p><p>Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—<em>L.A. Son</em> embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.</p>
How to Instant Pot: Mastering All the Functions of the One Pot Th...
by Daniel Shumski

Price : $2 or less

Language

English

Pages

288

Publication Date

October 31, 2017

Product Description
Customer Reviews
<DIV>Master the revolutionary appliance that is changing the way we cook!<BR /><BR /> The only Instant Pot cookbook that is organized by function,<I> How to Instant Pot </I>is both a guide to understanding the Instant Pot basics and a foodie’s creative collection of over 100 recipes specially crafted to take advantage of the Instant Pot’s many virtues, from cooking perfect risotto in six minutes, no stirring required, to five kinds of yogurt, to creating one-hour killer chili and soups from scratch, using dried beans.<BR /><BR /> Here’s how to make incredible hands-off meals like Ziti and Italian Sausage, Maple-Mustard Pork Shoulder, and Korean-Style Short Ribs, plus plenty of sides, breakfasts, and desserts. In addition to a set of recipes for each function and master recipes with three variations each, there are surprising shortcuts—basics like quick pickles, perfect hard-boiled eggs, and a 30-minute “baked” potato. It’s the essential purchase for every instant pot owner.<BR />  </DIV>
The Anti-Anxiety Diet: A Whole Body Program to Stop Racing Though...
by Ali Miller

Price : $2 or less

Language

English

Pages

192

Publication Date

August 28, 2018

Product Description
Customer Reviews
<b>Eat Meals that Calm Your Thoughts and Stop Anxiety for Good!</b><br /><br />Your diet plays a dynamic role on mood, emotions and brain-signaling pathways. Since brain chemistry is complicated, <i>The Anti-Anxiety Diet</i> breaks down exactly what you need to know and how to achieve positive results.<br /><br />Integrative dietitian and food-as-medicine guru <b>Ali Miller</b> applies science-based functional medicine to create a system that addresses anxiety while applying a ketogenic low-carb approach. By adopting <i>The Anti-Anxiety Diet</i>, you will reduce inflammation, repair gut integrity and provide your body with necessary nutrients in abundance. This plan balances your hormones and stress chemicals to help you feel even-keeled and relaxed.<br /><br />The book provides quizzes as well as advanced lab and supplement recommendations to help you discover and address the root causes of your body’s imbalances. <i>The Anti-Anxiety Diet</i>’s healthy approach supports your brain signaling while satiating cravings. And it features 50 delicious recipes, including:<br /><br /><b>• Sweet Potato Avocado Toast<br />• Zesty Creamy Carrot Soup<br />• Chai Panna Cotta<br />• Matcha Green Smoothie<br />• Carnitas Burrito Bowl<br />• Curry Roasted Cauliflower<br />• Seaweed Turkey Roll-Ups<br />• Greek Deviled Eggs</b>
In-N-Out Burger: A Behind-the-Counter Look at the Fast-Food Chain...
by Stacy Perman

Price : $2 or less

Language

English

Pages

363

Publication Date

May 05, 2009

Product Description
Customer Reviews
<span style="FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 10pt; mso-fareast-font-family: 'Times New Roman'"><span style="FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 10pt; mso-fareast-font-family: 'Times New Roman'"><span style="FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 10pt; mso-fareast-font-family: 'Times New Roman'"><p style="LINE-HEIGHT: normal; MARGIN: auto auto 0pt; mso-add-space: auto" class=MsoNormalCxSpFirst><span style="FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 10pt; mso-fareast-font-family: 'Times New Roman'">“This book grills up an enjoyable read for both avid foodies and novice diners alike! Perman’s sneak peek into the fascinating history of In-N-Out is as good as the delicious burgers themselves.”<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: auto auto 0pt; mso-add-space: auto" class=MsoNormalCxSpMiddle><span style="FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 10pt; mso-fareast-font-family: 'Times New Roman'">—Mario Batali, celebrity chef and author of <i style="mso-bidi-font-style: normal">Molto Italiano</i> </span></p><p style="LINE-HEIGHT: normal; MARGIN: auto auto 0pt; mso-add-space: auto" class=MsoNormalCxSpMiddle><span style="FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 10pt; mso-fareast-font-family: 'Times New Roman'"></span><span style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 10pt; mso-fareast-font-family: Calibri; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA">A behind-the-counter look at the fast-food chain that breaks all the rules, Stacy Perman’s <i style="mso-bidi-font-style: normal">In-N-Out Burger </i>is the<i style="mso-bidi-font-style: normal"> New York Times </i>bestselling inside story of the family behind the California-based hamburger chain with a cult following large enough to rival the Grateful Dead’s. A juicy unauthorized history of a small business-turned-big business titan, <i style="mso-bidi-font-style: normal">In-N-Out Burger</i> was named one of <i style="mso-bidi-font-style: normal">Fast Company</i> magazine’s Best Business Books of 2009, and  <i style="mso-bidi-font-style: normal">Fortune Small Business</i> insists that it “should be required reading for family business owners, alongside Rich Cohen’s <i style="mso-bidi-font-style: normal">Sweet and Low</i> and Thomas Mann’s <i style="mso-bidi-font-style: normal">Buddenbrooks</i>.”</span></p></span><p style="LINE-HEIGHT: normal; MARGIN: auto auto 0pt; mso-add-space: auto" class=MsoNormalCxSpFirst></span></span></p>
A Beautiful Mess Weekday Weekend: How to live a healthy veggie li...
by , Elsie Larson

Price : $2 or less

Language

English

Pages

210

Publication Date

November 07, 2017

Product Description
Customer Reviews
<em>A Beautiful Mess</em> is one of the most popular DIY style blogs in the world, with more than 1 million readers. Co-creators (and sisters) Emma Chapman and Elsie Larson share their unique and approachable diet with fans and healthy eaters in this, their first cookbook. Their philosophy involves eating responsibly during the week—avoiding refined flours, sugars, alcohol, and dairy—and indulging on weekends. Vetted by nutritionists and divided into four parts (breakfast, meals, snacks and sweets, and drinks), each containing a weekday and weekend chapter. This one-of-a-kind ebook makes it perfect for anyone looking for a lifestyle change—or simply more healthy and delicious go-to recipes!

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