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The Real Meal Revolution: Low Carb Cooking is the go-to resource for anyone who wants to cook better low-carb foods right now and for many years to come. It is a book that will teach you the fundamentals behind making any dish delicious by honing in on classic flavour combinations, basic cooking techniques and affordable, readily accessible ingredients. Low-carb eating is currently on trend but this is not a book that follows the eating trends of 'right now'. It is a book packed with lessons to last a lifetime. And every single recipe is low carb. This timeless and comprehensive guide to cooking well and eating healthily showcases classic flavour combinations; foolproof methods to bring out the best in any ingredients; foods that will help to ensure good health for life. This book comprises: 300 low-carb recipes; 20-40 cooking lessons; over 120 colour photographs; brief and to-the-point dietary advice.
In BBQ Revolution, you'll find mouthwatering 'que from classic competition-winning recipes to more creative fare from renowned pitmaster and popular Char Bar restaurant owner Mitch Benjamin (aka Meat Mitch).
Focuses on simple Spanish cookery. Using everyday storecupboard ingredients, this title offers a take on the classic tortilla de patatas, making this iconic dish easier than ever, and brings a twist to pinchos morunos and pollo con salsa.
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History of food in the United States.
Healthy meals made the slow cooker way America's Test Kitchen had a simple goal: Create quick and easy foolproof slow cooker recipes that taste as good as meals prepared on the stovetop or in the oven. They had one more stipulation: They wanted their selections to be healthy, not the fat-heavy main courses featured in many slow cooker cookbooks. It took nearly a year of testing, 1,500 recipes, and $20,000 spent on groceries to find the finalists: 200 new, easy-to-make slow cooker recipes. True to its trusted source, the winning recipes collected here include delicious weekday and holiday meals; snacks, sides, and desserts.
From the team behind the acclaimed Ada Lovelace, Poet of Science comes a delicious and “lively” (Booklist, starred review) nonfiction picture book biography about pioneering chef Alice Waters who kickstarted the organic food movement. Whenever young Alice Waters tasted something delicious, like the sun-warmed berries from her family’s garden or a crisp, ripe apple picked straight from the tree, she would remember it for the rest of her life. Later, as she tasted many more wonderful foods, she realized what made them so good—they were fresh and ripe, grown or made the old-fashioned way. When Alice grew up, she opened a restaurant called Chez Panisse. As part of her quest to make delicious food, Alice sought out small, local farmers to provide the meat, dairy, and produce. The restaurant made her famous, but it did much more than that—it started a food revolution. Today, home cooks and chefs alike are all discovering the simple secret to the Best! Food! Ever! This book is a celebration of food, cooking, and the woman whose curiosity and devotion to flavor kickstarted America’s interest in buying local, organic food.
Ten years ago, Sasha Gong and Scott D. Seligman collaborated on a groundbreaking cookbook that told the story of China's chaotic Cultural Revolution (1966-76) through its cuisine. During that period, approximately 17 million city youth were "sent down" to the countryside to "learn from the peasants," and they discovered that toil in the communes was arduous and food was scarce. But many also learned that remarkably tasty and healthy dishes could be prepared with the fresh, wholesome ingredients available down on the farm. They learned to coax peak flavors and maximum nourishment out of unprocessed foods, fresh from the fields, ponds and streams and devoid of artificial preservatives. The Cultural Revolution Cookbook, which told their stories, immediately became the best-selling Chinese cookbook on Amazon.com and quickly sold out its first print run. The authors were not prepared for the incredible success it has enjoyed since then. Now, in a Tenth Anniversary Edition, the authors have taken suggestions from readers and added new material. The recipes are all entirely authentic and easy to prepare in an American kitchen. Many are vegetarian, and none of them requires exotic ingredients. You can find everything you need in a well-stocked grocery store. The step-by-step instructions are easy to follow, and short cuts and substitutions are suggested. Readers are also treated to many inspirational stories - about Chinese food, about the Cultural Revolution and about living in the Chinese countryside - bringing the wonderful recipes, and that extraordinary era, to life.