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  Veganist - Lose Weight Get...

  Kathy Freston

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  Kathy Freston wasn't born a vegan. The bestselling author and renowned wellness expert actually grew up on chicken-fried steak and cheesy grits and loved nothing more than BBQ ribs and vanilla milkshakes. Not until her thirties did she embrace the lifestyle of a veganist—someone who eats a plant-based diet not just for their own personal well-being but for the whole web of benefits it brings to our ecosystem and beyond. Kathy's shift toward this new life was gradual—she leaned into it—but the impact was profound. Now Kathy shows us how to lean into the veganist life. Effortless weight loss, reversal of disease, environmental responsibility, spiritual awakening—these are just a few of the ten profound changes that can be achieved through a gentle switch in food choices. 
   
  Filled with compelling facts, stories of people who have improved their weight and health conditions as a result of making the switch, and Q&As with the leading medical researchers, Veganist concludes with a step-by-step practical guide to becoming a veganist, easily and gradually. It is an accessible, optimistic, and illuminating book that will change the way you eat forever. No less delicious, still hearty and satisfying—just better for you and for all.

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  The Flavor of Wood - In Search...

  Artur Cisar-Erlach

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  “Part travelogue and part culinary adventure . . . a quirky, entertaining ramble through the many ways wood lends its flavor to food” (Bob Holmes, author of Flavor). 
   
  Most people don’t expect wood to flavor their food beyond the barbecue, and gastronomists rarely discuss the significance of wood in the realm of taste. But trees have a far greater influence over our plate and palate than you might think. Over the centuries, it has been used in cooking, distilling, fermenting, and even perfume creation to produce a unique flavor and smell. 
   
  In The Flavor of Wood, food communications expert Artur Cisar-Erlach embarks on a global journey to understand how trees infuse the world’s most delectable dishes through their smoke, sap, roots, and bark. His exploration covers everything from wooden barrels used to age scotch in Austria to the wood-burning pizza ovens of Naples to Canadian maple syrup producers—as well as cheese, tea, wine, blue yogurt, and more.  
   
  Brimming with fascinating characters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers readers unparalleled access to some of the  world’s highest quality cuisine and unknown tree flavors.

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  Pancakes & Waffles

  Lou Seibert Pappas

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  Take two classic breakfast favorites to new heights with this book of over 40 pancake and waffle recipes, plus sweet and savory sauces and toppings. 
   
  What’s better in the morning to share with friends and family than a stack of fluffy pancakes or crisp waffles dripping with butter and warm syrup? Quick-bread expert Lou Seibert Papas mixes up these classics with a yummy variety of light, hearty, sweet, and zesty batters and fillings that’ll inspire you to heat up the griddle and pull out the waffle iron. 
   
  Satisfy a robust weekend appetite with Classic Buttermilk Pancakes or Waffles. Give brunch a special touch with an irresistible Dutch Baby with Berries and Sour Cream, Apple-Oatmeal Pancakes, or waffles laced with toasted pecans and drizzled with caramel. Looking for a healthful boost? Nibble on wholesome Four-Grain Fitness Pancakes or try the snappy crunch of Sesame Seed Multigrain Waffles. Even where you least expect them, pancakes and waffles can be the perfect fare. Pass blinis topped with sour cream and caviar with flutes of champagne at your next chic celebration. Serve sides of spicy Triple Ginger Pancakes or colorful Savory Vegetable Pancakes for a truly different dinner pairing. Fill delicate crepes with plump, juicy berries and dollops of crème fraiche for elegant desserts. Brighten your holiday spread with crispy cornmeal waffles speckled with dried cherries and pistachios. 
   
  Pancakes & Waffles—so simple to make you’ll have time to sleep in, but so scrumptious you may just find yourself up with the sun for another serving of perfect pancakes and winning waffles. 
   
  “For those who hear “pancake” and think “buttermilk” or see “waffle” and expect “Belgian,” Pappas . . . offers dozens of new ways to think about such familiar favorites. . . . Add in clear directions and a clean layout, and you’ve got a little book that promises to break waffles and pancakes out of the breakfast box.” —Publishers Weekly

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  The Whiskey Rebellion and the...

  Mark Meyer, Meredith Meyer Grelli

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  “A mix of elevating spirits and fractious politics” this history of the whiskey industry in the rust belt “goes down nice and smooth.” —John Allison, Pittsburgh Quarterly   A short history of rye whiskey’s founding, floundering, and current flourishing in Pittsburgh. The book takes the reader on a fun tour of the Whiskey Rebellion, the role of Pittsburgh robber barons in developing the rye industry, and the rebirth of craft distillery in the twentieth century. Includes an illustrated guide to making rye whiskey and recipes.

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  All Cakes Considered - A Year's...

  Melissa Gray

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  A producer of NPR’s All Things Considered takes readers on a culinary adventure in “this eclectic but cohesive cookbook” featuring 50+ cake recipes (Publishers Weekly, starred review). 
   
  Melissa Gray started as a baking novice, but soon became National Public Radio’s Cake Lady. Every Monday she brought a cake to the office for her colleagues at NPR to enjoy. Hundreds of Mondays (and cakes) later, Melissa has lots of cake-making tips to share.  
   
  Following the more than fifty recipes in this book, readers can develop their cake-baking skills alongside Melissa—and enjoy irresistible treats like Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and Lady Baltimore Cakes, Dark-Chocolate Red Velvet Cake, Honey Buttercream and Apricot Jam Cake, and more.

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  My Vegan Kitchen - Delicious...

  Dunja Gulin

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  The perfect collection of recipes to equip and inspire anyone starting out on their vegan journey.
  
  60 deliciously achievable recipes from creative chef, teacher and nutritionist Dunja Gulin that will convert even non-vegans!
  
  Clear, accessible information about key vegan ingredients, getting all the essential vitamins and minerals on a vegan diet, making clever substitutions and how to make and buy everyday storecupboard basics.
  
  Recipes range from tasty breakfast and brunch ideas to simple, fun food for every day, including spicy burgers with sweet potato wedges, tofu sandwiches and a versatile pizza base.
  
  Stylish dishes such as warm spelt and asparagus salad, minestrone with pearl barley, hazelnut panna cotta and cheat's ice cream make delicious vegan entertaining easy.
  
  Also included are instructions on how to make nutritious nut milks and cheeses so that vegans don't have to miss out on their dairy favourites.

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