Other books that might interest you

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  The Complete Guide to Making...

  Steve Piatz

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  Learn to make your own mead with techniques and tips from an award-winning mead-maker. 
   
  Although mead may have been “discovered,” as some suggest, when one of our not-yet-upright forebears got a little sloppy with the honey and water he left sloshing about in a clay vessel, rest assured that The Complete Guide to Make Mead is a thoroughly modern and authoritative guide. Award–winning mead-maker Steve Piatz begins with a rundown of the various types of mead, along with the available honey varieties and the characteristics they impart. Readers also learn about yeasts and special ingredients, as well as the equipment needed to begin making mead successfully. Piatz shows the steps involved in making a batch of mead—stressing his no-boil process, the use of healthy yeast, and the staggered addition of yeast nutrients—and even introduces advanced techniques like clarifying, aging, blending, and recipe development. Illustrated with color photography throughout, the book encourages further discovery with the inclusion of more than two dozen of the author’s recipes for meads of all types. With information sure to appeal to stone-cold beginners and seasoned veterans alike, The Complete Guide to Making Mead is the perfect starting point for the curious and an indispensable reference for the experienced. 
   
  Praise for The Complete Guide to Making Mead 
   
  “In his first book, 2008 American Homebrewers Association Mead Maker of the Year Piatz beautifully tackles the science and art of mead making. . . . Recommended for experienced home brewers seeking a new challenge as well as novices who want to begin their brewing practice with mead. With honey as the basic component, this title may also appeal to readers interested in beekeeping.” —Library Journal

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  The Frank Davis Seafood Notebook

  Frank Davis

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  "His is one of the most educational and instructional books on how to cook that I've ever seen! I think Frank Davis has achieved in print what many cooking teachers wish they could do with the spoken word. I highly recommend this cookbook." --Joe Cahn, president, New Orleans School of Cooking"Louisiana seafood has its first authentic reference book, done by a native with bona fide and original recipes tested to perfection and guaranteed to be memorable. It's good . . . it's well done . . . and it's presented just the way it should be. It's going to be one of the most popular seafood cookbooks ever." --Chef Paul Prudhomme, K-Paul's Louisiana KitchenThe Frank Davis Seafood Notebook is perhaps the most comprehensive cookbook available for seafood. This isn't surprising, because for years Frank Davis has been a renowned authority on the subject. According to noted New Orleans chef Paul Prudhomme, Frank Davis is the "number-one authority on cooking and eating the fresh fish and game of Louisiana." This cookbook is jam-packed with a wealth of information on all aspects of preparing seafood, including buying, serving, freezing, and preserving, as well as a detailed discussion of basic ingredients and spices, and a rating of more than 240 species of edible fish caught in U.S. waters.Davis's recipes include traditional Cajun, Creole, and Italian favorites using fish, crab, crawfish, oysters, shrimp, and mixed seafood, with a few alligator dishes thrown in for good measure.

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  But My Family Would Never Eat...

  Kristy Turner

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  “Proves that going plant-based doesn’t have to mean going without—armed with a positive attitude, playful wit, and an array of mouthwatering recipes!” —Angela Liddon, New York Times–bestselling author of The Oh She Glows Cookbook 
   
  With her first cookbook, But I Could Never Go Vegan!, Kristy Turner deliciously refuted every common excuse to prove that, yes, anyone can go vegan. Now, But My Family Would Never Eat Vegan! serves up 125 all-new, scrumptious, satisfying recipes—organized around 20 too-familiar objections to eating vegan as a family:Don’t have time to cook elaborate family dinners? Whip up an easy weeknight solution: Quick Cauliflower Curry, BBQ Chickpea Salad, or Cheesy Quinoa & Veggies.Worried about satisfying the “meat and potatoes” eaters? Wow them with Lazy Vegan Chile Relleno Casserole, Jackfruit Carnitas Burrito Bowl, or Ultimate Twice-Baked Potatoes.Hosting a special event? Try Pizzadillas for game day, Champagne Cupcakes for bridal showers, Maple-Miso Tempeh Cutlets for Thanksgiving, or Herbed Tofu Burgers for your next potluck. 
   
  Easy-to-follow, bursting-with-flavor recipes—free of all animal products!—make it easier than ever to please vegans and non-vegans at gatherings. Even your most skeptical relatives will be begging for more! 
   
  “Turner dreamed up lighter, vegan alternatives to her family’s favorite dishes. . . . Get ready to warm up from the inside out.” —InStyle 
   
  “With a great sense of humor and a riposte for every possible excuse, Turner’s book may have even the most reluctant family considering going vegan.” —Publishers Weekly 
   
  “Turner does a great job of keeping the reader’s mouth-watering. Her writing is cheery and informal . . . this is a book to enjoy.” —Booklist 
   
  “Dishes that will make even your non-vegan family members beg for second helpings.” —The Nest

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  Short & Sweet

  Dan Lepard

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  The renowned baker and author of The Handmade Loaf presents the ultimate baking compendium, an Andre Simon Food Book Award–winner. 
   
  Dan Lepard’s innovative and earthy approach has made him the baker that every top chef wants in their kitchen. Now, with this comprehensive how-to-bake book, you’ll be baking cakes, pastries, breads, and cookies with him by your side. Drawin together his best recipes, Dan imparts his unique methodologies, combining contemporary food science with old-fashioned kitchen wisdom. 
   
  Guiding you through the crispest flatbreads, blue cheese and oatmeal biscuits, gluten-free white loaves, savoury leek and smoked haddock pies, caramel sweets, frostings, simple scones and pumpkin and ginger cupcakes, Short and Sweet has everything from updated classics to the latest in allergen-friendly baking. 
   
  If baking is therapy, let Dan be your life coach. Beyond teaching a wide range of techniques, he teaches you how to improve on your successes, transforming the merely good to the unforgettably delicious.

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  Appetizers & Beverages from...

  Foundation The Museum of New Mexico

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  A treasury of recipes from New Mexico’s renowned culinary community, reflecting the state’s diverse and delicious tastes.   For centuries, Santa Fe has charmed visitors and captured the imagination and spirit of its residents. A central ingredient in the making of Santa Fe's charm has been the kitchens of the city and the surrounding area. Whether in the home or in restaurants, Santa Fe Kitchens reflect the diversity if its residents and visitors, and blend the diverse cultures of New Mexico. Now, the Museum of New Mexico Foundation has collected more than 200 recipes from its membership, local chefs, artists and dignitaries to help create this exciting new cookbook.   Unique and delicious recipes from some of New Mexico’s most renowned chefs reflect the balance of Santa Fe’s cultures and lifestyle. Find recipes from the most renowned kitchens of New Mexico, including: · Coyoto Café—Mark Miller, proprietor and chef; Bradley Borchardt, chef · El Farol—David Salazar, proprietor; James C. Caruso, chef · Fuego Restaurant—Bouneou Maxine · Harry's Roadhouse—Harry Shapiro, proprietor and author · Jane Butel Cooking School—Jane Butel, proprietor and author · Jinja Café—Lesley Allin, proprietor and chef · Los Pinos Guest Ranch, Pecos—Alice M. McSweeney, proprietor and chef · Osteria D'Assisi—Lino Pertusini, proprietor; F. Ventricini, chef · Santa Fe School of Cooking—Nicole Ammerman · Paula Lambert, author, The Cheese Lover's Cookbook and Guide

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  Boutique Wedding Cakes - Bake...

  Victoria Glass

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  An elegant wedding cake is the perfect finale to a wedding breakfast. Whether you are making a cake for your own wedding or for a friend or relative as a thoughtful gift, Boutique Wedding Cakes will show how fabulous cakes are within everyone's reach. Expert baker and sugar-crafter Victoria Glass guides you through the process - from choosing the perfect cake, baking and decorating, how to deliver and present the cake, as well as adapting the recipes to guest numbers. The Basic Techniques teach you how to achieve professional-looking results and step-by-step photography demonstrates clearly how to assemble your spectacular-looking cake. As well as practical advice there are 19 stunning designs for you to follow, ranging from Classic Elegance to cakes with A Splash of Colour, each accompanied by their own cake recipe - from a traditional fruit cake to a green tea and ginger sponge. Whatever your taste, you can create an unforgettable wedding cake that is truly unique to you - whatever your baking ability and whatever your budget.

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