Other books that might interest you

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  Food Heroes - 16 Culinary...

  Georgia Pellegrini

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  From chef, author, and host of Modern Pioneering, a cookbook featuring essays about food artisans committed to local, wild and non-processed cuisine.   In Food Heroes, Georgia Pellegrini introduces readers to the lively stories of artisanal food devotees such as New York mushroom forager Marion Burroughs, French fig collector Francis Honore, fish missionary Jon Rowley in Washington State, and Ugo Buzzio in New York City, one of the last makers of traditional dry-cured sausages in the United States. Filled with colorful anecdotes, photographs, and recipes, this book offers an accessible introduction to the artisanal food movement, and vicarious living for armchair travelers, food lovers, and others who might won­der what it would be like to drop everything and start an olive farm, or who yearn to make and sell their own clotted cream butter. Thirty-two fantastic recipes follow the profiles, and encourage readers to find their own local suppliers.

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  Ketogenic Diet - Healthy Fats...

  Caroline Holer

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  Healthy Fats and Low-Carb Diet Tips 
    
  One of the most effective handbooks concerning the ketogenic diet you'll ever come across. 
    
  You possibly already have knowledge of what the ketogenic diet is, but how much do you truly know about it? That's exactly where this book comes in. With all of this kind of information, you'll be better able to decide if it's for you, or to go on with it in the proper manner. You will learn a whole lot more about issues like: 
    
  - Intriguing ways the ketogenic diet has helped thousands of men and women reduce weight. 
    
  - A strategy for you to reduce a lot more pounds or kilos as quickly as possible. 
    
  - Extra documentation that has actually been discovered which points out fatty acids can be good for you. 
    
  - The most helpful types of food choices that are going to make you slim and a lot more healthy. 
    
  - Various approaches to remain on a ketogenic diet, so you can study your choices. 
    
  - As well as so many more subjects that are relevant to the ketogenic diet plan. 
    
  Do any of these sound like a nice way to becoming much more knowledgeable? Does your physical health really matter to you? Is the ketogenic diet plan something for you? If you replied yes to any of these questions (or each one of them), then I urge you to start studying right away. 
    
  Go ahead and get it already!

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  New Mexico Chiles - History...

  Kelly Culler (Urig)

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  The author and filmmaker known as the “Chile Chica” serves up the pepper’s “role in New Mexico’s history, heritage, culture, and of course, cuisine” (SantaFe.com). 
   
  To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state’s cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches the complexity of chile and releases carefully crafted varieties. Legendary farms like Jimmy Lytle’s in Hatch and Matt Romero’s in Alcalde carry on generations-old practices in the face of dwindling natural resources. Acclaimed restaurants continue to find inspiration in chile, from classic dishes to innovative creations. Join local author and award-winning documentary filmmaker “Chile Chica” Kelly Brinn Urig for the enchanting history of chile. 
   
  “A colorful book loaded with photos, most taken by Urig as she traveled the state interviewing people and tasting traditional foods . . . The Chile Chica and her generation are the future of the chile industry if it’s to survive. Pay attention to them.” —Santa Fe Travelers 
   
   
   
  “For both the film and the book she let chile and the people who grow it and cook it do the talking.” —Albuquerque Journal

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  Peanut Butter Sweets

  Pamela Bennett

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  Whether you like creamy or crunchy, there’s no denying that peanut  butter ranks close to the top as a pantry staple. And what better way to  enjoy it than by using it to create and share sweet treats! From  smoothies, cookies, pies, and cakes to candies, dips, sauces, and  toppings, the 70 recipes in this book are chosen winners. No matter how  you spread it, Peanut Butter Sweets is a must for the peanut-butter lover’s bookshelf.

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  CANNABIS COOKBOOK - Medical...

  Oneida Powell

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  •	DIFFERENCE BETWEEN MEDICAL MARIJUANA AND RECRETIONAL MARIJUANA STOCK	•	DISTINGUISHING BETWEEN HEMP AS WELL AS CANNABIS•	HOW CANNABIS BENEFITS WOMEN’S GYNECOLOGICAL HEALTH•	THE STEP – UP TECHNIQUE•	HEMP HEARTS VS HEMP SEEDS•	HOW TO MAKE CSB BROWNIES•	CANNABIS COCKTAIL SYRUPS•	POT CHEF•	MEAT LOAF•	CANNABIS POTATO AND OLIVE OIL SOUP•	CANNABIS PIZZA

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  In the Hands of a Chef - Cooking...

  Jody Adams, Ken Rivard

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  How do great chefs make their food taste better? Is it the ingredients they use? Their cooking techniques and equipment? That's part of the answer. But the real secret is that truly great chefs follow their instincts -- the kitchens in their heads. Now, in her first cookbook, Jody Adams, the award-winning chef/co-owner of Boston's Rialto, teaches you how to follow your own instincts and make the transition from passionate eater to passionate cook.In the Hands of a Chef shares Jody's favorite dishes, those she prepares for family and friends in her home kitchen. By teaching the basics of artisanal cooking, or making good food from scratch, she gives cooks a solid foundation for cooking like a chef. She tells readers what to look for when buying ingredients, what equipment is essential, and how a dish should look and taste while being prepared.Above all, Jody encourages readers to trust their instincts and follow them to create a cooking style that feels right, using recipes as the building blocks for their own creations.From starters, seasonal soups, salads, and main courses to desserts, Jody reinvents Mediterranean foods using unconventional ingredients, many from New England. For a boost of summer flavor, grilled tomatoes add depth to gazpacho. To vary the flavor of simple salads -- from a Minted Romaine Salad with Grapes, Ricotta Salata, and Toasted Almonds to Arugula and Portobella Mushroom Salad-one or two seasonal ingredients are added to the usual recipes. Drawing inspiration from Italian tradition, Jody offers up innovative pasta and grains dishes. Ravioli, pappardelle, gnocchi, and linguine are served up with Mediterranean flavors and ingredients -- tomatoes, olives, figs, chestnuts, fresh greens, wild mushrooms, Parmesan cheese -- for home-style meals any time of the year. Yet much of Jody's cooking is pure American in flavor. Dessert classics are reinvented with new twists, such as Super-Creamy Rice Pudding with Passion Fruit Sauce and Heather's Cranberry Chocolate Pecan Tart. Here, too, are Jody's signature dishes, including Roasted Marinated Long Island Duck with Green Olive and Balsamic Vinegar Sauce and Soupe de Poisson, which Jacques Pépin calls the best version outside of France.Intended to make you wish you had more time to spend in the kitchen, In the Hands of a Chef is an inspiration as well as an essential resource for every cook. Why be just a good cook when you can be a great one? Put yourself in the hands of Jody Adams with In the Hands of a Chef.

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