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  From Boiled Beef to Chicken...

  Janet Macdonald

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  Including recipes, this book “takes a different look at military history but one every bit as relevant as any blood and guts campaign study” (Britain at War). 
   
  Janet Macdonald, author of the acclaimed Feeding Nelson’s Navy, now turns her attention to food in the British Army over the past two centuries. Napoleon’s remark “an army marches on its stomach” has become an over-used cliché. It is a simple statement and undoubtedly true, but like many such simple statements, the actuality of what fills that stomach and how it is provided is far more complex. 
   
  The more you think about this subject, the more questions come to you. What did the British soldier eat, and how was it cooked? Did it provide a proper diet or were there health problems from vitamin and other deficiencies? Did all ranks eat the same way? Who organised the whole thing? Here then, are the answers to those questions, with some insights into the personalities who made a difference—the unsung heroes of the British military machine. 
   
  “A compelling new history of British Army food from the 17th century to the present day.” —Index Magazine

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  Dried & True - The Magic of Your...

  Sara Dickerman

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  Creative, surprising recipes plus tips on making the most of your dehydrator in the kitchen—from a James Beard Award winner! 
   
  Dehydrators have transitioned from the kitchens of the world’s best chefs onto the wedding registry—and this book reveals why: There’s no dinner party with friends, school lunchbox, or weekend-backpack dry bag that isn’t made more delicious and nutritious thanks to a dehydrator.  
   
  In this book you’ll find the secrets of creating who-knew treats: all kinds of jerky, fruit leathers, savory vegetable crisps, flavor-packed powders that add oomph to your cooking, and perfect melt-in-your-mouth meringues. Eighty recipes include ways to incorporate your dried creations in your baking, cooking, and even cocktails.

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  The Anti Inflammatory Diet Daily...

  Amina Subramani, Tracy Cooper

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  What is inflammation?Inflammation is a condition that can chronically affect each of us, and which is associated with premature aging and numerous other disorders. It can be useful to counteract it with the anti-inflammatory diet, a real ally of health!Inflammation consists of a set of processes by which the body reacts to the action of harmful agents, such as bacteria or viruses, or to the external or internal damage it may encounter. Why try an Anti-Inflammatory diet? Some foods have strong anti-inflammatory properties, which it would be useful to include in your diet and foods that should be avoided. Even the number of calories we introduce each day can become an aggravating factor of inflammation, especially when energy consumption does not justify its introduction. Eating more than we need is never a good idea. The basic principle of an anti-inflammatory diet: calorie reduction.The Anti-Inflammatory diet begins with a reduction in the calories we consume with food. Calorie restriction favors the reduction of inflammation because it decreases the biosynthesis of pro-inflammatory cytokines. Cytokines are molecules produced by our body, very important for the development and proper functioning of the immune system. However, if they are produced in excess, our body can develop inflammatory or autoimmune diseases.Let's start with the five golden rules for an anti-inflammatory diet:few proteinsslow glucoseincrease fibersfat yes, but healthy onesget to know (and abundant with) anti-inflammatory foodsHoping this cookbook will give you a fair amount of inspiration, try applying these rules for a day, or a week, or a month.Take the opportunity and don't wait any longer to start pampering your body with anti-inflammatory foods...you will immediately experience the benefits!So check out the meal plan we have prepared for you, with 70 easy recipes, which are both tasty and healthy at the same time!! Enjoy the diet, enjoy new life!

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  Beer in the Middle Ages and the...

  Richard W. Unger

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  Modern beer has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing.  
  During the medieval and early modern periods beer was as much a daily necessity as a source of inebriation and amusement. It was the beverage of choice of urban populations that lacked access to secure sources of potable water; a commodity of economic as well as social importance; a safe drink for daily consumption that was less expensive than wine; and a major source of tax revenue for the state.  
  In Beer in the Middle Ages and the Renaissance, Richard W. Unger has written an encompassing study of beer as both a product and an economic force in Europe. Weaving together the stories of prosperous businessmen, skilled brewmasters, and small producers, this impressively researched overview of the social and cultural practices that surrounded the beer industry is rich in implication for the history of the period as both a product and an economic force in Europe.

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  200 Slow Cooker Creations

  Stephanie Ashcraft, Janet Eyring

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  You don’t have to go hungry just because you’re in a hurry! Take a few minutes in the morning—and savor these dishes for supper.   Use one of the many easy recipes in 200 Slow-Cooker Creations to create a mouthwatering meal in minutes. Just take five minutes to throw a few ingredients in the good ol' slow cooker in the morning and, come dinnertime, your meal will be ready to eat!   Look through this extraordinary collection of timesaving recipes for chicken, beef, pork, turkey, and vegetables as well as soups, dips, drinks, and desserts—and discover an easier way to eat well.  Includes recipes for: Asian Pork Wraps · Cherry Biscuit Cobbler • Cranberry Orange Bread • Sweet-and-Sour Meatballs • Ginger Ale Pot Roast • Honey-Mustard Chicken Stir-Fry • Veggie Lasagna • Salsa Fever Soup and much more

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  F*ck That's Delicious - An...

  Rachel Wharton, Action Bronson

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  The rapper, chef, TV star, and author of Stoned Beyond Belief offers up a love letter to food inspired by his childhood, family, tours, and travels. 
   
  This ain’t no cookbook. This ain’t no memoir. This is Action Bronson’s devotional, a book about the overwhelming power of delicious—no, f*cking amazing—food. Bronson is this era’s Homer, and F*ck, That’s Delicious is a modern-day Odyssey, replete with orgiastic recipes, world travel, siren songs, and weed. 
   
    
   
  Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson’s F*ck, That’s Delicious includes forty-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the world’s most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Lauren’s Chicken Patty Potpie. And more! more! more! 
   
  New York Times Bestseller 
   
  Winner of the IACP Cookbook Design Award 
   
  “This magnificent tome is filled with both the recognizable and the perplexing. And, best of all, I can make it at home and so can you. . . . This is a book that is at once a testament to a wild palate, to a man with a gastronomic vision, to a hip-hop artist of the top of the top category, and a student of life with legendary curiosity.” —Mario Batali, from the foreword 
   
  “Through his career on VICELAND, Bronson has become one of the Internet’s most entertaining food personalities—and his book delivers just as much loud enthusiasm for eating fucking delicious things as his show by the same name.” —GQ magazine

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