Other books that might interest you

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  The Omni Diet

  Tana Amen

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  “The Omni Diet cuts through the confusion about what to eat and gives America a roadmap to good food and good health all at once.” —Mark Hyman, MD, New York Times–bestselling author 
   
  By the time she had reached her mid-thirties, Tana Amen had battled severe digestive issues, recurrent infections and, most devastatingly, thyroid cancer. Doctors ascribed her poor health to genetics, bad luck, and a family history of obesity and heart disease. But even when Tana committed to a standard fitness and eating regimen, her health failed to improve. That’s when she realized that she needed to make a real change. She needed to figure out how to improve her health . . . for good. 
   
  The Omni Diet is the culmination of a decade-long quest by Tana Amen to study the relationship between food and the body, and to understand how proper nutrition not only impacts weight loss, but actually holds the key to reversing chronic disease, decreasing inflammation, healing the body, and dramatically improving quality of life. 
   
  An easy-to-follow plan based on a 70/30 plant-to-protein model and distilled into a lean six-week program, the Omni Diet provides an abundance of illness-fighting nutrients to keep the brain sharp and muscles and organs functioning at peak condition. The balance of 70% plant-based foods and 30% protein restores energy, slashes risk of disease, optimizes brain and hormone functioning, produces dramatic weight loss, and promotes health from the inside out. 
   
  With delicious and satisfying recipes, easy-to-follow exercises, and important advice and tips, you will see results—in your weight and overall health—immediately. Follow this revolutionary, paradigm-shifting plan and experience its life-changing results as you unleash the healing power of food.

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  Beautiful Boards & Delicious...

  Kate Woodson

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  Perfect for your next gathering with friends and family, Beautiful Boards and Delicious Charcuterie for any Gathering provides endless grazing board ideas for brunch, dinner hors d'oeuvres, dessert, and more. Featuring 29 snack board themes and 37 board recipes – from sweet and spicy to Mediterranean, autumnal, chocolate, and more – 24 pairing recipes are also included for homemade crackers, breads, sides, and nuts, plus 65 dips, spreads, salsas, and glazes. Impress your guests with all kinds of delicious snack and charcuterie boards that are as beautiful as they are delicious, easy-to-make, and perfect for anywhere, any time of day! Whether you're serving at home or bringing on-the-go for a picnic outside, Ultimate Charcuterie Board Platters is a must-have cookbook to serve up all the best snacks, spreads, and more!​

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  Latin Grill - Sultry and Simple...

  Rafael Palomino, Arlen Gargagliano

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  The Nuevo Latino chef and restaurateur shares recipes for easy-to-make grilled dishes, cooling ceviches, delicious desserts, festive drinks, and more.  
   
  Bold flavors, minimal ingredients, and a passion for flame! Discover a new spin on grilling, Latin-style, with more than seventy recipes by renowned chef Rafael Palomino, a pioneer of the fresh culinary territory known as Nuevo Latino. A little bit French, a little bit South American, this cuisine is huge on flavor! Bring a fiesta to the table with uncomplicated recipes for everything from grilled Caesar salad to Palomino’s famous burger and deliciously simple desserts. Cooling ceviches and juicy cocktails such as Blueberry-Pisco Sours and Grilled Pineapple Mojitos make every meal a spicy sensation. 
   
  “With a clean and colorful layout, open-flame fanciers will find plenty of worthy inspiration.” —Publishers Weekly

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  Culinary Mexico

  Daniel Hoyer

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  Join author and chef Daniel Hoyer through the varied geography, culture, history, and cuisine of Mexico. Mexico’s rich history and myriad cultural influences are reflected in its food, which exposes a largely unexplored world of nuanced flavors and unique ingredients, as well as a wide range of cooking styles and techniques. Includes cuisines from the Northern Frontier, the Pacific Coast, the Isthmus of Tehuantepec, the Central Crossroads, the Colonial Plains and Highlands, and the Yucatán Peninsula.

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  Taverns and Drinking in Early...

  Sharon V. Salinger

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  A look into the role of public houses, taverns, alcohol consumption in colonial American society. 
   
  Sharon V. Salinger's Taverns and Drinking in Early America supplies the first study of public houses and drinking throughout the mainland British colonies. At a time when drinking water supposedly endangered one’s health, colonists of every rank, age, race, and gender drank often and in quantity, and so taverns became arenas for political debate, business transactions, and small-town gossip sessions. Salinger explores the similarities and differences in the roles of drinking and tavern sociability in small towns, cities, and the countryside; in Anglican, Quaker, and Puritan communities; and in four geographic regions. Challenging the prevailing view that taverns tended to break down class and gender differences, Salinger persuasively argues they did not signal social change so much as buttress custom and encourage exclusion. 
   
  Praise for Taverns and Drinking in Early America 
   
  “The most comprehensive survey to date of this curiously underinvestigated aspect of early American social life . . . [Contains] a wealth of illustrative and amusing anecdotes . . . Well researched and informative.” —Simon Middleton, William and Mary Quarterly 
   
  “Offers a fresh perspective on one of the colonial period's most important social institutions and the drinking behavior that was central to it . . . Salinger’s work is compelling throughout . . . A significant and satisfying book.” —Mark Edward Lender, American Historical Review 
   
  “A richly detailed study that helps us understand popular and genteel culture in early America, the place of drink in everyday life, and the relationship between law and perceptions of disorderly behavior.” —Paul G. E. Clemens, Journal of American History

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  French Food at Home

  Laura Calder

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  The French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Rhubarb Chops, or Carrot Juice Chicken) or leisurely cooking for dining at a slightly slower pace (Lamb Tagine, Holiday Hen, or Fennel Bass), Laura Calder shares recipes she's created at home in her own French kitchen.

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