Other books that might interest you

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  Keto Diet - Easy High-Fat Guide...

  Margie Fowler

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  What happens if you could double the speed of your weight reduction plans now? 
    
  What do you know of the ketogenic diet? Do you understand every detail that there is to understand, or simply the essential concept of it? In this manual, you are going to be impressed with further information and facts, further details, and new suggestions to use the diet into your life and abstain from every little thing that harms your system or adds fat to your tummy too much. You will find out more about these types of things: 
    
  - Regular changes you and your body have to make whenever you are in ketosis. 
    
  - Researches specialists have conducted when looking into the specifics of the ketogenic diet plan. 
    
  - Hypotheses and medical truths about good and bad types of foods to think of when you're on a keto diet plan. 
    
  - Fatty meals which are amazing and are actually healthy as well. 
    
  - Studies and experts' conclusions regarding America's carb-problems, and solutions for them. 
    
  - And other facts you ought to know about the ketogenic diet plan. 
    
  So if you take your body and the food items you eat serious enough, I am certain you notice the value in studying a guide like this. Doing this can have a serious effect on your life and the choices you make on a daily basis. 
    
  Get this guide and begin reading!

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  Coach Yourself Slim - Losing...

  Mark Besser

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  If you are carrying around excess weight, it can become not only an unhealthy addition to your life, but a mental obsession in your desire to lose it. You may try diet after diet, exercise routine after exercise routine and even fall into the trap of every new fad that comes along. Yet if you have not fully prepared yourself mentally to reach that goal and honestly accepted the highs and lows that will come with reaching it, then you have set yourself up to fail.This book is not another fad, a diet or even a regime. No, this book is the encouragement and the honesty missing in most modern programs – the way to define a goal, and then finally reach it. Here you will find the path to perseverance and success with your own personal coach. Why do you want to lose weight? What is holding you back from losing weight? What will change when you do reach your goal weight? These are questions you must ask before you embark on any weight loss journey, and this guide will show you why. You can successfully lose the weight by becoming your own coach today, and reach your goal, step by step.

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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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  Nathalie Dupree's Shrimp and Grits

  Nathalie Dupree, Marion Sullivan

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  The James Beard Award-winning cookbook author updates her comfort food classic with all-new photography and new recipes from Southern chefs. Nathalie Dupree was ahead of the curve with the first edition of Shrimp and Grits. Now this Lowcountry combo is found not just across the south, but on restaurant menus all around the country. This updated edition features new recipes from some of today’s finest southern chefs and restaurants, including Donald Barickman’s Pan-Fried Grits Cakes with Shrimp, Leeks & Tomato Gravy, and Charleston Grill’s Shrimp with Madeira & Parmesan Grits.

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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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  Bourbon - A History of the...

  Dane Huckelbridge

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  “THE DEFINITIVE HISTORY OF BOURBON.”—Sacramento BeeA Southern Independent Booksellers Alliance BestsellerA ROLLICKING BIOGRAPHY OF BOURBON WHISKEY THAT DOUBLES AS “A COMPLEX AND ENTERTAINING” (WALL STREET JOURNAL) HISTORY OF AMERICA ITSELFFew products are so completely or intimately steeped in the American story as bourbon whiskey. As Dane Huckelbridge's masterfully crafted history reveals, the iconic amber spirit is the American experience, distilled, aged, and sealed in a bottle.

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