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  Tea Cleanse - 7 Day Tea Cleanse...

  Kim Fong

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  Start Your Tea Diet Today And Start Losing Those Excess Pounds To Get That Flat Belly You've Always Wanted!  
  When it comes to losing weight, a lot of people mostly just choose to drink green juices, or stop eating what they think is making them fat. However, one thing that most people fail to consider that can help them is tea. Tea contains amazing catechins that can easily flood the bloodstream, and get rid of toxins in your body, making sure that you get to absorb the nutrients you need—and that you lose up to 10 pounds each week! Aside from that, and with the help of this audiobook, you’ll be able to learn about the following: The kind of teas that boost metabolism, and can help you lose weight; some of the best teas for a tea cleanse diet; how to be motivated to drink tea + benefits of tea, and recipes of hot and cold teas, among others. You will also learn about cakes that you can eat while on the diet, how you can enjoy tea better, and what you can expect from the diet. Listen to this audiobook now, and surely, you’ll have a better, healthier life—free of toxins and things you don’t need, all thanks to tea!Here Are Some of the simple and efficient things to Learn and Apply from this AudioBook:-Secrets of Getting Flat Belly with the Help of Tea, and How the Tea Cleanse Diet WorksDetoxing with the Help of Tea + A Great Tea Schedule You Could FollowTea and Metabolism and Its Other Benefits that Could Motivate You to Continue the DietHot and Cold Tea RecipesCake Recipes That Won’t Make You FatFoods to Avoid While on the DietYour Own Successful 7-Day Diet Plan to lose weight fastAs Well As Other Ways to Enjoy Tea Better

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  A feast of African-American...

  PBS NewsHour

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  In chef and culinary historian Michael Twitty's new book, ancestry -- both his own and that of Southern food -- is a central theme. With The Cooking Gene: A Journey through African-American Culinary History in the Old South, Twitty addresses the complicated story of race, culture and food and its legacy today. Jeffrey Brown talks with Twitty about his mission in writing this book.

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  I'm Just Here for More Food -...

  Alton Brown

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  Dig into the science, history, and trivia of baking in this follow-up to the James Beard Award–winning I’m Just Here for the Food. Includes recipes!   Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists.   Recipes include:    Piña Colada Waffles  Chicken and Dumplings  Free-Form Apple Pie  Chocolate Pound Cake  Pizza Dough  Halloween Mousse  Everyday Bread  And more!   “I’m Just Here for More Food takes one of the most knotty areas of cooking and makes it delightfully straightforward. For anyone who’s interested in baking, even an expert, this book offers an enormous amount of useful and fascinating information.” —The Austin Chronicle  “An instruction manual for people who want to be better bakers . . . Anyone who has a yen to learn the science and methodology behind good food will find this a fascinating read.” —Publishers Weekly

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  The Veggie Spiral Slicer...

  Kelsey Kinser

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  CUSTOM-DESIGNED RECIPES FOR MAKING DELICIOUS “VEGGIE NOODLE” GLUTEN-FREE AND PALEO DISHES WITH THE POPULAR AND INGENIOUS NEW KITCHEN TOOL—THE VEGGIE SPIRALIZER You love pasta, but not the carbs and gluten. Now, with this book (and your handy veggie spiral slicer), you can indulge yourself without the guilt. Enjoy the flavors of traditional Italian, Asian, and American favorites while incorporating a healthy serving of veggies into mouthwatering meals, including: • Mac and Cheese • Zucchini Fritters • Cheesy Lasagna • Thai Noodle Soup • Shrimp Scampi • Seasoned Curly Fries • Spaghetti and Meatballs • Beef Stroganoff • Apple Noodle Kuge

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  The Cider Revival - Dispatches...

  Jason Wilson

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  “From unraveling the history of the apple to exploring the intricacies of flavor, [Wilson] reveals the love and labor that goes into a timeless beverage.” —Bianca Bosker, New York Times–bestselling author of Cork Dork 
   
  Cider is the quintessential American beverage. Drank by early settlers and founding fathers, it was ubiquitous and pervasive, but following Prohibition when orchards were destroyed and neglected, cider all but disappeared. In The Cider Revival, Jason Wilson chronicles what is happening now, an extraordinary rebirth that is less than a decade old. 
   
  Following the seasons through the autumn harvest, winter fermentation, spring bottling, and summer festival and orchard work, Wilson travels around New York and New England, with forays to the Midwest, the West Coast, and Europe. He meets the new heroes of cider: orchardists who are rediscovering long lost apple varieties, cider makers who have the attention to craftsmanship of natural wine makers, and beverage professionals who see cider as poised to explode in popularity. What emerges is a deeply rewarding story, an exploration of cider’s identity and future, and its cultural and environmental significance. A blend of history and travelogue, The Cider Revival is a toast to a complex drink.  
   
  “Cider is America’s great forgotten beverage. Jason Wilson’s lively, anecdote-filled, passionate paean to what he says should properly be considered ‘apple win’ will go a long way toward giving this immensely varied and complex libation the recognition and appreciation it deserves.” —Colman Andrews, cofounder of Saveur and author of The British Table

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  The Gluten-Free Gourmet Bakes...

  Bette Hagman

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  A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking.In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies, to create recipes that actually taste good. Knowing from her own hard-won experience that bread is the greatest loss for the wheat, oats, rye, or barley intolerant, she has experimented with exciting new bean-based flours and now devotes an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a veritable cornucopia to be made in the oven or the bread machine for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.Along with dozens of great recipes comes a medical foreword by Peter H. R. Green, M.D., of the College of Physicians and Surgeons of Columbia University; a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies. The Gluten-Free Gourmet Bakes Bread joins Hagman's three previous books, each recognized as the best in this special diet category.

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