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  Sweet Mornings - 125 Sweet and...

  Patty Pinner

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  Start your days off right with taste-tempting delights from the author of Sweety Pies and Sweets: Soul Food Desserts and Memories.   From donuts to crumb cakes to sweet rolls, this cookbook collects the kind of treats that evoke feelings of warmth and comfort like only good, old-fashioned breakfast food can.   Author Patty Pinner has been collecting breakfast recipes for as long as she can remember. She comes from a long line of breakfast bakers, and many of the recipes in this book have been passed down from the “Greats” —great-grannies and -aunties—as well as cousins and other influential women in Pinner’s life. To pore through these recipes, and then to bake them at home, evokes in Pinner memories of the many women who created them. Pinner includes charming, often comical stories about her life and family throughout the cookbook.   With generations-old recipes that range from the familiar (Blueberry Buttermilk Pancakes) to the fun (Pineapple Upside Down Biscuits), Sweet Mornings is a reliable, well-tested addition to any kitchen. These recipes are ideal for slow weekend mornings and afternoons when you want to lure family and friends to the table with the intoxicating aroma of a homemade sweet treat baking in the oven.   As the author’s mother used to say, the only thing that differentiates breakfast from dinner is the time of day. Where does it say you can’t have a little sugar in the morning?   “Pinner shares these succulent sentiments amongst these pages from women who cooked meals that could make modern men cry . . . a delightful read that feels like home.” —Cuisine Noir

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  What We Eat When We Eat Alone

  Deborah Madison

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  RENOWNED VEGETARIAN COOKBOOK AUTHOR Deborah Madison set out to learn what people chew on when there isn't anyone else around. The responses are surprising-and we aren't just talking take-out or leftovers. This is food-gone-wild in its most elemental form. 
  In a conversational tone, What We Eat When We Eat Alone explores the joys and sorrows of eating solo and gives a glimpse into the lives of everyday people and their relationships with food. 
  The book is illustrated with the delightful art of Patrick McFarlin, and each chapter ends with recipes for those who dine alone.

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  Pumpkins & Squashes - Over 100...

  Janet Macdonald

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  “A volume that demystifies these vegetables and presents a hundred or so recipes that are simple and, for the most part, economic to prepare.” —Mostly Food & Travel Journal   Everyone knows and loves the traditional pumpkin—plump and golden carved into a Halloween lantern—and perhaps you’ve prepared a pumpkin pie or a thick pumpkin soup. But in the last few years other more interesting and varied varieties such as patty pans, kabocha, butternut, acorn, and spaghetti squashes have become available from farmer’s markets and allotment gardeners.   For all those cooks who have wondered what to do with these glorious new vegetables, or those who simply want some inspirational ideas for the good old pumpkin or what to do with that glut of zucchini—here are the recipes. From Pumpkin and White Bean Soup to Minted Zucchini Soup; from Squash Couscous to Zucchini Bread; from Spicy Pumpkin, Rum, and Raisin Ice Cream to Pumpkin Wine, there are over one hundred easy-to-prepare dishes such as stews, pasta sauces, pickles, relishes, cakes, breads, quiches, biscuits, and jams, to take you through the entire year.   For those enthusiasts who like to grow their own produce there are cultivation instructions and seed sources as well as advice on picking, storing, and a guide to varieties.   “This book offers countless recipes for all varieties of squash. There are sweet and savoury recipes alike, including a few surprises.” —Mutherfudger  

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  Cocina de Andalucia - Spanish...

  Maria Jose Sevilla

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  Discover the cuisine from this fascinating region in Southern Spain through 75 authentic recipes
  
  Celebrating popular food and ingredients from the area, such as Iberico hams from Huelva, olive oils from Cordoba or Jaen, olives from Seville or sherry vinegar, sea salt and tiger prawns in Cadiz.
  
  This selection of truly authentic recipes have been developed by Maria Jose Sevilla during time spent in her house in Aracena near Seville.
  
  Prepare mouthwatering tapas such as Chorocitos in Oloroso Sherry, Fried Aubergines with Molasses and Gambas al Ajillo. Continue with Gazpacho Andaluz, Artichoke Flowers with Iberico Ham and Monkfish and Shellfish Salad, and Pinchitos Morunos, Oxtail or Pork Churrasco. Finish with Soft Nougat Ice Cream, Classic Torrijas and Alfajores for those with a sweet tooth.
  Each recipe is accompanied by short histories relating to the character of a chosen locality, a particular dish or equally important, the people that grow and prepare the food.
  Andalucia is the largest region of Spain and has a food tradition that is rich in shades from the past, but now a fascinating revival is taking place, supported by the array of amazing ingredients from land and sea, by memories and aromas from the past and by current innovation by Spanish chefs. La Cocina Andalucia has become even more attractive, improved without losing any of its character and taste.

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  Savory Cocktails - Sour Spicy...

  Greg Henry

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  From an LA Weekly top five food blogger, innovative cocktail recipes that are savory, not sweet, with herbal, sour, smoky and rich flavors.   Move over sweet. Cocktail aficionados are mixing up creative concoctions that are herbaceous, smoky and strong. These rims are anything but sugarcoated. Savory Cocktails shakes, stirs and strains nearly 100 hard-hitting distilled delights for a cornucopia of today’s coolest drinks. Using everything from classic liqueurs to innovative new bitters, the recipes in this book offer a stylish, sophisticated approach to complex-flavored cocktails like:   •Yuzu Sour •Green Tea Gimlet •Off-White Negroni •Pink Peppercorn Hot Gin Sling •Greens Fee Fizz •The Spice Trail   Packed with carefully crafted cocktails as well as information on tools, ingredients and imbibing history, Savory Cocktails goes way beyond just recipes. The devilish twists in this barman’s companion are taste tested and mixologist approved.

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  My Grandma's Vintage Recipes -...

  Tracy Falbe

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  A vintage recipe is obviously something from at least a few decades in the past, if not longer. But I feel a vintage recipe also needs to show the character of the time in which it was written. The recipes presented in this collection came from my Grandma’s school notebook that she began when she was 15 years old. She grew up in Chatham, Ontario, Canada, and her recipes reflect the food eaten at that time and place. 
  Regain the wisdom and creativity of our ancestors who were experts at whipping up something special with tight budgets and limited supplies. You may not be able to find the “10-cent bag of marshmallows” anymore, but modern cooks can still benefit from this collection of 1920s vintage recipes collected by my late Grandmother. In 2012 I discovered her handwritten recipe notebook from 1926 and developed this cookbook. 
  While updating the directions for modern cooks, I maintained the vintage charm of her original notes. Generations ago people did not have a bunch of fancy ingredients, but they still came up with a variety of yummy quick breads, cakes, desserts, pies, salads, main dishes, canning recipes, and fruitcakes. This cookbook has a special emphasis on fruitcakes. I share my mood-altering experiences with her fruitcake recipes. Bakers who love the holidays should definitely add a classic Christmas fruitcake to their list. All jokes aside, fruitcake deserves a place among elite holiday desserts. 
  And people into urban farming and homesteading can harvest delicious value from these vintage recipes meant to use up all the dried fruit and nuts you can pick. Plus find a variety of classic uses for all the tomatoes, cucumbers, and apples you can grow with marvelous canning recipes for sauces, pickles, and chutneys.

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