Hearty and healthy, bowl food is very hip right now. We've
selected 100 of the most authentic and delicious dishes from
around the world and tell you how to make them. From Vietnamese
pho and New England chowder to Persian salads and Welsh broth,
these are the meals that speak the international language of
The follow-up to The World's Best Spicy Food and The
World's Best Superfoods, The World's Best Bowl
Food is packed... more...
From Lonely Planet, the world's leading travel guide publisher,
From the Source is a groundbreaking cookbook series that
introduces food lovers and travel enthusiasts to the world's most
authentic local dishes by transporting them into the kitchens
where they were perfected. Each country-specific edition features
sumptuous original photography, up to 70 classic recipes, and
inside stories and tips from the world's best local cooks, from... more...
Mary Ann Winkowski's abilities as a paranormal investigator have
offered solace to countless people, either by reuniting them with
loved ones who have died or by removing unwanted spirits and
negative energy from homes, businesses or possessions. Beyond
Delicious: The Ghost Whisperer's Cookbook is a collection of
recipes bequeathed to Mary Ann through spirits of great cooks who
have passed on. Arranged as two-page spreads, each entry... more...
The majority of books written on making sausages do not tackle the
subject of fermented sausages at all. The topic is limited to a
statement that this is an advanced field of sausage making which is
not recommended for an amateur sausage maker. Well, the main reason
for writing this book was that the authors did not share this
opinion. On the contrary, they believed that any hobbyist could
make wonderful salami at home, if he only knew how. Highly... more...
Trendy cupcakes may come and go, but cookies are a timeless treat!
If you miss the days when snacks were simple and handmade, you'll
love this homespun encyclopedia of cookies. Full of hand-drawn
illustrations, gorgeous photographs, and easy how-tos, The
Cookiepedia features updated recipes for everything from
Amaretti and Almond Biscotti to Mint Thins, Macaroons, Chocolate
Chip Cookies and dozens of other favorites--more than 50 recipes in
all. With a... more...
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and... more...
Gain Energy, Save Your Time and Feel Great with this
Ultimate College Cookbook!
Students don’t usually spend much time in the kitchen. But we’ve
got your back. This book will give you an abundance of ideas for
meals to eat that are delicious, easy to make, and give you the
energy you need.
Inside this easy cookbook for girls and guys you'll find:
simplest principles of
cooking, main techniques, storage rules, and... more...
This is a compendium of recipes for desserts, including cakes,
pies, tarts, fruit desserts, custards, souffles, puddings, frozen
treats, cookies, candies, and accompaniments, from noted pastry
chef, cookbook author, and food blogger David Lebovitz."
The Effortless Sous Vide Cookbook serves easy,
everyday recipes for restaurant-quality meals
It’s easy to make perfectly cooked food with your sous vide, but
finding the right recipes to do it night after night can be
tricky. The Effortless Sous Vide Cookbook serves
well-rounded, restaurant-quality meals for easy, everyday
cooking. Featuring 140 no-fuss recipes, plus an overview of basic
practices and new sous vide cooking... more...
A revealing look at the history and production of spices, with
modern, no-nonsense advice on using them at home.
Every home cook has thoughts on the right and wrong ways to use
spices. These beliefs are passed down in family recipes and
pronounced by television chefs, but where do such ideas come from?
Many are little better than superstition, and most serve only to
reinforce a cook’s sense of superiority or cover for their
insecurities. It... more...