{"title":"Specific Ingredients","description":null,"products":[{"product_id":"the-vitamix-cookbook-250-delicious-whole-food-recipes-to-make-in-your-blender-hardcover","title":"The Vitamix Cookbook: 250 Delicious Whole Food Recipes to Make in Your Blender - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJodi Berg\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDiscover simple ways to incorporate more whole foods into your daily diet using a blender with this gorgeous cookbook featuring 200 delicious recipes and more than fifty full-color photos--the first widely available cookbook from the Vitamix brand.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRecently known primarily to professional chefs, over the past decade the Vitamix blender has become one of the most sought after kitchen appliances in home kitchens. Now, Vitamix has created a gorgeous companion cookbook to help you enjoy the benefits of a whole foods diet. Here are more than 200 simple, scrumptious, easy-to-prepare recipes that use a blender--most taking less than thirty minutes.\u003c\/p\u003e\u003cp\u003eThe chefs at Vitamix believe that the only way to make lasting, healthy changes to your diet is to enjoy the food you eat. With \u003cem\u003eThe Vitamix Cookbook\u003c\/em\u003e they've created mouthwatering food you'll want everyday: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003ebreakfast and brunch, including smoothies, breakfast mains (muffins, breads and scones), pancakes, waffles, egg dishes\u003c\/li\u003e\n\u003cli\u003esoups and sides (amazingly, the Vitamix heats the soup while blending it, making it table ready in less than ten minutes!)\u003c\/li\u003e\n\u003cli\u003eentrees, including wraps and sandwiches, burgers, pizza, pasta, poultry, meat and seafood\u003c\/li\u003e\n\u003cli\u003esauces and dressings\u003c\/li\u003e\n\u003cli\u003edrinks, including nut milks, juices, and even cocktails\u003c\/li\u003e\n\u003cli\u003edesserts, including sorbets, ice creams, milkshakes and baked desserts\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThroughout \u003cem\u003eThe Vitamix Cookbook\u003c\/em\u003e, you'll find helpful sidebars with inspiring stories of people who have improved their health using their Vitamix, as well as tips for a nutritious whole foods diet.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe must-have cookbook from the chefs at Vitamix\u003c\/p\u003e\u003cp\u003eFor the nearly one-hundred-year-old, family-run Vitamix company, health and vitality are in the name. \u003cem\u003eThe Vitamix Cookbook\u003c\/em\u003e will change the way you think about ingredients by showing you how to incorporate more \u003cem\u003ewhole\u003c\/em\u003e foods into your diet through delicious, easy-to-make recipes using a Vitamix blender. \u003c\/p\u003e\u003cp\u003eFor these dishes, you can really use whole ingredients to make complete, satisfying meals in minutes. Blend the pineapple core, too fibrous to chew, into a refreshing Coconut-Pineapple Sherbet. Puree the whole tomato into Farmers' Market Marinara Sauce and use the sauce on top of homemade Polenta Pizza made from freshly ground cornmeal. Each of these 250 recipes relies on nutrient-dense whole foods, and with decreased prep time from blending, most come together in less than 30 minutes. By using the Vitamix to combine the flavors and nutrients in whole foods, you can improve your diet without sacrificing flavor or convenience. You will discover how to: \u003c\/p\u003e\u003cul\u003e \u003cli\u003echop vegetables in seconds for a savory soup that heats itself during the blending process\u003c\/li\u003e \u003cli\u003emix your own flours and make bread dough\u003c\/li\u003e \u003cli\u003emake innovative sauces and dressings\u003c\/li\u003e \u003cli\u003egrind fresh nut butters\u003c\/li\u003e \u003cli\u003ewhip up fresh juices, smoothies, nut milks, and even cocktails\u003c\/li\u003e \u003cli\u003eand much more\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eWith health, we have wealth! Vitamix founder William Grover Barnard declared, and the immeasurable value of good health is reflected in every recipe in this book. Written by Jodi Berg, a fourth-generation member of the Barnard family and the Vitamix president and CEO, \u003cem\u003eThe Vitamix Cookbook\u003c\/em\u003e includes dozens of gluten-free, vegetarian, and vegan recipes, as well as inspiring success stories of a whole foods lifestyle. It is the essential cookbook for longtime Vitamix users--or anyone just discovering the marvels of the machine that has transformed the lives of home cooks for generations.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe must-have cookbook from the chefs at Vitamix\u003c\/p\u003e\u003cp\u003eFor the nearly one-hundred-year-old, family-run Vitamix company, health and vitality are in the name. \u003cem\u003eThe Vitamix Cookbook\u003c\/em\u003e will change the way you think about ingredients by showing you how to incorporate more \u003cem\u003ewhole\u003c\/em\u003e foods into your diet through delicious, easy-to-make recipes using a Vitamix blender. \u003c\/p\u003e\u003cp\u003eFor these dishes, you can really use whole ingredients to make complete, satisfying meals in minutes. Blend the pineapple core, too fibrous to chew, into a refreshing Coconut-Pineapple Sherbet. Puree the whole tomato into Farmers' Market Marinara Sauce and use the sauce on top of homemade Polenta Pizza made from freshly ground cornmeal. Each of these 250 recipes relies on nutrient-dense whole foods, and with decreased prep time from blending, most come together in less than 30 minutes. By using the Vitamix to combine the flavors and nutrients in whole foods, you can improve your diet without sacrificing flavor or convenience. You will discover how to: \u003c\/p\u003e\u003cul\u003e \u003cli\u003echop vegetables in seconds for a savory soup that heats itself during the blending process\u003c\/li\u003e \u003cli\u003emix your own flours and make bread dough\u003c\/li\u003e \u003cli\u003emake innovative sauces and dressings\u003c\/li\u003e \u003cli\u003egrind fresh nut butters\u003c\/li\u003e \u003cli\u003ewhip up fresh juices, smoothies, nut milks, and even cocktails\u003c\/li\u003e \u003cli\u003eand much more\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\"With health, we have wealth!\" Vitamix founder William Grover Barnard declared, and the immeasurable value of good health is reflected in every recipe in this book. Written by Jodi Berg, a fourth-generation member of the Barnard family and the Vitamix president and CEO, \u003cem\u003eThe Vitamix Cookbook\u003c\/em\u003e includes dozens of gluten-free, vegetarian, and vegan recipes, as well as inspiring success stories of a whole foods lifestyle. It is the essential cookbook for longtime Vitamix users--or anyone just discovering the marvels of the machine that has transformed the lives of home cooks for generations.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.08 x 9.46 x 7.65 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 13, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914605597016,"sku":"9780062407207","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/a1ftnb9Upb9780062407207.webp?v=1792781507"},{"product_id":"the-story-of-sushi-an-unlikely-saga-of-raw-fish-and-rice-paperback","title":"The Story of Sushi: An Unlikely Saga of Raw Fish and Rice - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTrevor Corson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA \u003cem\u003eNew York Times\u003c\/em\u003e Editor's Choice\u003c\/p\u003e\u003cp\u003eEverything you never knew about sushi-- its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it\u003c\/p\u003e\u003cp\u003eTrevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Story of Sushi\u003c\/em\u003e is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA \u003cem\u003eNew York Times\u003c\/em\u003e Editor's Choice\u003c\/p\u003e\u003cp\u003eEverything you never knew about sushi-- its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it\u003c\/p\u003e\u003cp\u003eTrevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Story of Sushi\u003c\/em\u003e is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.02 x 8.6 x 6.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 02, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914612609368,"sku":"9780060883515","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/EdQr-9-5zT9780060883515.webp?v=1792781516"},{"product_id":"the-cheese-lovers-companion-the-ultimate-a-to-z-cheese-guide-with-more-than-1-000-listings-for-cheeses-cheese-related-terms-paperback","title":"The Cheese Lover's Companion: The Ultimate A-To-Z Cheese Guide with More Than 1,000 Listings for Cheeses \u0026 Cheese-Related Terms - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSharon T. Herbst\u003c\/b\u003e (Author), \u003cb\u003eRon Herbst\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eThe Cheese Lover's Companion \u003c\/em\u003eis a\u003c\/strong\u003e \u003cstrong\u003econcise, yet comprehensive A-to-Z guide to more than 500 international cheeses from the bestselling authors of \u003cem\u003eThe New Food Lover's Companion\u003c\/em\u003e.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOnce expensive delicacies, cheeses from all over the world--France, Italy, Spain, England, Greece, Mexico--are now widely available and more popular than ever. Sharon T. Herbst and Ron Herbst provide all the information the cheese lover needs in one handy companion volume, including more than 500 cheese entries, from Appenzeller to Zamorano, complete with spellings, country of origin, phonetic pronunciations and uses.\u003cem\u003e The Cheese Lover's Companion \u003c\/em\u003eexplains such terms as acidity, casein, curd, rennet, and whey, and reveals how cheese is made; how to buy, store, and serve various kinds; and what varieties pair well with wine or beer.\u003c\/p\u003e\u003cp\u003eLooking for a French cheese, but can't recall its name? This ultimate reference includes an index of cheeses by country, as well as a breakdown by style--such as fresh, natural rind, soft, semi-soft, and hard, blue--and by type of milk--cow, goat, sheep, buffalo.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e While there are hundred of cheese books available, most are large, weighty tomes with cheeses arranged by country, which means readers have to know where the cheese is from or search through a confusing index to find it. THE CHEESE LOVER'S COMPANION is the most comprehensive, indispensable, user-friendly A-to-Z guide that includes everything about cheese. Included are entries from Asiago to Zamorano; cheese terminology; information on how cheese is made along with tips for pairing cheese with wine and beer. The small, handy format makes it easy to take the book along when choosing and buying cheese.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e \u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 576\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.01 x 7.23 x 5.15 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 31, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914617655640,"sku":"9780060537043","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/2soUJAEfPJ9780060537043.webp?v=1792781524"},{"product_id":"the-cheese-chronicles-a-journey-through-the-making-and-selling-of-cheese-in-america-from-field-to-farm-to-table-paperback","title":"The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, from Field to Farm to Table - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLiz Thorpe\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Cheese Chronicles\u003c\/em\u003e is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. Offering more than eighty profiles of the best, the most representative, and the most important cheesemakers, Thorpe chronicles American cheesemaking from the brave foodie hobbyists of twenty years ago (who put artisanal cheese on the map) to the carefully cultivated milkers and makers of today. \u003c\/p\u003e\u003cp\u003eThorpe travels to the nation's cheese farms and factories, four-star kitchens and farmers' markets, bringing you along for the journey. In her quest to explore cheesemaking, she high-lights the country's greatest cheeses and concludes that today's cheesemakers can help provide more nourishing and sensible food for all Americans.\u003c\/p\u003e\u003cp\u003eSteve Jenkins, author of the celebrated \u003cem\u003eCheese Primer\u003c\/em\u003e, calls this \"the best book about cheese you'll ever read.\" \u003cem\u003eThe Cheese Chronicles\u003c\/em\u003e is a cultural history of an industry that has found breakout success and achieved equal footing with its European cousins.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Cheese Chronicles\u003c\/em\u003e is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. Offering more than eighty profiles of the best, the most representative, and the most important cheesemakers, Thorpe chronicles American cheesemaking from the brave foodie hobbyists of twenty years ago (who put artisanal cheese on the map) to the carefully cultivated milkers and makers of today. \u003c\/p\u003e\u003cp\u003eThorpe travels to the nation's cheese farms and factories, four-star kitchens and farmers' markets, bringing you along for the journey. In her quest to explore cheesemaking, she high-lights the country's greatest cheeses and concludes that today's cheesemakers can help provide more nourishing and sensible food for all Americans.\u003c\/p\u003e\u003cp\u003eSteve Jenkins, author of the celebrated \u003cem\u003eCheese Primer\u003c\/em\u003e, calls this \"the best book about cheese you'll ever read.\" \u003cem\u003eThe Cheese Chronicles\u003c\/em\u003e is a cultural history of an industry that has found breakout success and achieved equal footing with its European cousins.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.09 x 8.1 x 5.56 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 08, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914618179928,"sku":"9780061451164","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/w_9WwRAPnH9780061451164.webp?v=1792781524"},{"product_id":"cod-a-biography-of-the-fish-that-changed-the-world-paperback","title":"Cod: A Biography of the Fish that Changed the World - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMark Kurlansky\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"A charming fish tale and a pretty gift for your favorite seafood cook or fishing monomaniac. But in the last analysis, it's a bitter ecological fable for our time.\" -\u003ci\u003eLos Angeles Times\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAn unexpected, energetic look at world history via the humble cod fish from the bestselling author of \u003ci\u003eSalt\u003c\/i\u003e and \u003ci\u003eThe Basque History of the World \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eCod\u003c\/i\u003e is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod, frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. \u003cp\u003e\u003c\/p\u003eAs we make our way through the centuries of cod history, we also find a delicious legacy of recipes, and the tragic story of environmental failure, of depleted fishing stocks where once their numbers were legendary. In this lovely, thoughtful history, Mark Kurlansky ponders the question: Is the fish that changed the world forever changed by the world's folly? \u003cp\u003e\u003c\/p\u003e\"Every once in a while a writer of particular skill takes a fresh, seemingly improbable idea and turns out a book of pure delight. Such is the case of Mark Kurlansky and the codfish.\" - \u003cb\u003eDavid McCullough\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMark Kurlansky\u003c\/b\u003e is the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of many books, including \u003ci\u003eCheesecake\u003c\/i\u003e, \u003ci\u003eThe Food of a Younger Land\u003c\/i\u003e, \u003ci\u003eCod: A Biography of the Fish That Changed the World\u003c\/i\u003e; \u003ci\u003eSalt: A World History\u003c\/i\u003e; \u003ci\u003e1968: The Year That Rocked the World\u003c\/i\u003e; and \u003ci\u003eThe Big Oyster: History on the Half Shell\u003c\/i\u003e. He has received the Dayton Literary Peace Prize, Bon Appetit's Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. He lives in New York City.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 7 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 01, 1998\u003c\/div\u003e\n            \n                \u003cdiv\u003e\u003cstrong\u003eAccelerated Reader:\u003c\/strong\u003e\u003c\/div\u003e\n                \n                \u003cdiv\u003e\n\u003cstrong\u003eQuiz Name:\u003c\/strong\u003e Cod: A Biography of the Fish That Changed the World\u003c\/div\u003e\n                \n                \u003cdiv\u003e\n\u003cstrong\u003eInterest Level:\u003c\/strong\u003e Upper Grades, 9-12\u003c\/div\u003e\n                \n                \u003cdiv\u003e\n\u003cstrong\u003eReading Level:\u003c\/strong\u003e 8.8\u003c\/div\u003e\n                \n                \u003cdiv\u003e\n\u003cstrong\u003ePoint Value:\u003c\/strong\u003e 10\u003c\/div\u003e\n                \n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914621161816,"sku":"9780140275018","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/NEzcVGJq0a9780140275018.webp?v=1792781529"},{"product_id":"mostly-plants-101-delicious-flexitarian-recipes-from-the-pollan-family-hardcover","title":"Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTracy Pollan\u003c\/b\u003e (Author), \u003cb\u003eDana Pollan\u003c\/b\u003e (Author), \u003cb\u003eLori Pollan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eNew York Times\u003c\/em\u003e and \u003cem\u003eUSA Today\u003c\/em\u003e Bestseller\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"Eat food, not too much, mostly plants.\" With these seven words, Michael Pollan--brother of Lori, Dana, and Tracy Pollan, and son of Corky--started a national conversation about how to eat for optimal health. A decade later, the value of a plant-based diet is widely accepted--and yet for many people, easier said than done.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSo what does choosing \"mostly plants\" look like in real life? In families where not everyone is on the same vegetarian page the word \"mostly\" is key. The point isn't necessarily to give up meat entirely but to build a diet that shifts the ratio of animal to plants to create delicious--and nutritious--meals sure to appeal to everyone. \u003c\/p\u003e\u003cp\u003eThere has never been a better time to cook with vegetables--and to move plants to the center of the American plate. Even if plants weren't the better choice for your health, they make the case for themselves purely on the basis of deliciousness.\u003c\/p\u003e\u003cp\u003eThis approach to eating--also known as a flexitarian diet--strikes the best balance on our plates between flavor and pleasure, and nutrition and sustainability. In \u003cem\u003eMostly Plants\u003c\/em\u003e, readers will find inventive and unexpected ways to focus on cooking with vegetables--dishes such as Crispy Kale and Potato Hash with Fried Eggs; Tandoori Chicken and Vegetable Sheet Pan Supper; Salmon Farro Bowl; and Roasted Tomato Soup with Gruyere Chickpea \"Croutons\". Here are recipes that keep the spotlight on the vegetables, at a time when the quality of fresh produce has never been better.\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eMostly Plants\u003c\/em\u003e readers will find recipes that satisfy or can be adapted to almost all dietary needs; vegetarian, vegan, gluten free, and dairy free. And the best part: many of these dishes can be on the table in 35 minutes or less! With skillet-to-oven recipes, sheet pan suppers, one-pot meals and more, this is real cooking for real life: meals that are wholesome, delectable--and mostly plants.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 16, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914622013784,"sku":"9780062821386","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Ji0CE-zMPr9780062821386.webp?v=1792781530"},{"product_id":"the-vegetarian-feast-revised-and-updated-paperback","title":"The Vegetarian Feast: Revised and Updated - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eM. Shulman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eForeword to the New Edition \u003c\/p\u003e\u003cp\u003eNot too long ago when I was teaching a Mediterranean cooking class in New York, one of the students asked me if I was planning to do an updated version of \"The Vegetarian Feast.\" She had bought the book in 1979, and still cooked black bean enchiladas, one of its signature recipes, every time her son came home from college. But many of the recipes in the book contained more fat than she likes to use now. I too had become a lower-fat cook, dedicated to reducing fats in recipes without sacrificing flavor. Although I hadn't exactly relished fats back in the seventies, when I looked at my recipes in \"The Vegetarian Feast,\" I could see that they needed an overhaul. \u003c\/p\u003e\u003cp\u003eAnd so I began this revision. It has been one of the most interesting undertakings of my career, enabling me to look at myself learning to cook. I feel fortunate to have had the opportunity; a novelist, after all, does not get to revise his or her first novel fifteen years down the line, even though he has matured and his style and outlook have probably changed. \u003c\/p\u003e\u003cp\u003eWhen I wrote this book in the mid-seventies, I was already committed to applying healthy principles to good cuisine. I did not become a vegetarian out of principle, but because it seemed the easiest way to combine healthy habits with delicious foods. I wanted, passionately, to create a tasty cuisine that did not include much in the way of processed or \"adulterated\" foods. \"Nutrition\" was a key word, and a relatively new idea back then. \u003c\/p\u003e\u003cp\u003eBut our knowledge of nutrition was quite different at the time. The role that fats play in the diet was not as well understood as it is now. I knew that fat calories were the hardest calories to burn, but I still used more fat than I now know was necessary. Many tablespoons of butter and oil and cups of cheese, most of the nuts, and almost all of the cream (there wasn't much of that ingredient to begin with) have been discarded in this edition of \"The Vegetarian Feast.\" \u003c\/p\u003e\u003cp\u003eIn the seventies Americans were much more protein-fixated than we are now, so we vegetarians tended to compensate for the absence of meat by incorporating lots of high-fat cheese or nuts into our diet. I was very keen on proving that complete protein could be had at every meal, by combining grains, beans, and dairy products in the right proportions. Now nutritionists tell us that protein combining can be done as efficiently over the course of a day, so we have been able to simplify our menus. I also thought that by incorporating as much texture as I could into a dish I would compensate for the absence of meat; so my dishes tended to be busy, with nuts thrown in often, sometimes where they had no place to be. \u003c\/p\u003e\u003cp\u003eA self-taught cook, I took as my early mentors not so much other vegetarians as classical cooks. Julia Child was my main inspiration. As I reread the recipes in the original \"Vegetarian Feast\" I could see myself learning her techniques, then applying them to my dishes. For example, the soups I learned from Julia and other classical cooks were thickened with roux, the way sauces are, so many of mine were, too. Now I would never thicken a soup with a roux; I use potatoes in the new soups chapter, a much simpler and more efficient way to thicken a pur‚ ed soup. \u003c\/p\u003e\u003cp\u003eOver the last fifteen years my gastronomic horizons have widened enormously. How could they not? I lived and cooked in Paris for twelve years, and traveled widely in the Mediterranean and studied its cuisines. Living in France lightened my touch and refined my palate. My dishes became simpler, more to the point, and my tastes, as those of so many Americans, became decidedly Mediterranean (with an enduring love of Mexican food). You will find, in this new edition, that olive oil is the oil of choice. Fifteen years ago we had not really discovered it, and had certainly not created a demand for the fine imported virgin oils that are so readily available today. \u003c\/p\u003e\u003cp\u003eWhen I wrote \"The Vegetarian Feast\" I was exploring each and every cuisine. Any appealing dish that was vegetarian, or could be successfully converted, was a candidate for the book; consequently the book is quite eclectic. That aspect remains. But because my palate has matured, the flavors in the dishes themselves are more focused. I've also made some additions. There is a pasta chapter in this new edition. It's hard to believe that pasta was not such a big thing at the time I wrote this book. It would have been much easier to convince people that vegetarian eating could be easy and full of familiar flavors and ingredients if we had been as in love with this food then as we are now. Today I could write a whole book of vegetarian pasta recipes.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eMartha Shulman revises her classic vegetarian cookbook to provide 220 recipes that reflect the low-fat, healthful eating habits of today's vegetarians.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.88 x 9.26 x 6.34 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 06, 1995\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914624733528,"sku":"9780060950019","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hsLDE10bHq9780060950019.webp?v=1792781533"},{"product_id":"eat-your-flowers-a-cookbook-hardcover","title":"Eat Your Flowers: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLoria Stern\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eCook with botanical ingredients for stunning visuals and delicious flavors--and let your creativity blossom!\u003c\/p\u003e\u003cp\u003eFor most of us, \"eat your flowers\" might mean enjoying an edible blossom decorating a restaurant dessert on a night out. For Loria Stern, it's a way to bring nature into the kitchen, to play with colors and flavors, and to make every dish beautiful. She incorporates natural plant dusts, pressed and fresh blooms, and vibrant herbs and veggies into her cooking for whimsical, gorgeous, and nourishing meals. In this endlessly creative cookbook, she invites you to take advantage of this edible bounty to create your own, providing both her own recipes (and her favorite variations) and the foundational knowledge on how to incorporate botanicals into any dish.\u003c\/p\u003e\u003cp\u003eLoria shares how to get brilliantly colorful results from all-natural ingredients, your guide to natural food coloring from plants, such as a gorgeous amethyst spread made from wilted purple cabbage and blended with nuts, which turns bright pink with the squeeze of a lemon. But Loria's use of botanicals brings value far beyond just the visual--she is skilled at incorporating them in ways that make the most of their true flavors, enhancing each dish in taste as well as aesthetics. Blending freeze-dried raspberries into flour makes her cookie dough a sultry red and gives it a perfect tartness. Breakfasts; appetizers; soups and salads; breads; vegetables; pasta and grains; meat, poultry, and seafood; desserts; and beverages all get floral enhancements, with seasonal recipes including: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRainbow Coconut Granola\u003c\/li\u003e\n\u003cli\u003eFloral Summer Rolls\u003c\/li\u003e\n\u003cli\u003eGardenscape Focaccia\u003c\/li\u003e\n\u003cli\u003eBotanical Steamed Tamales Filled with Hibiscus Jackfruit\u003c\/li\u003e\n\u003cli\u003eBasil Flower Eggplant in Hoisin Sauce\u003c\/li\u003e\n\u003cli\u003eRose Pistachio Verdant Bars\u003c\/li\u003e\n\u003cli\u003eFlower-Pressed Shortbread Cookies\u003c\/li\u003e\n\u003cli\u003ePrickly Pear Cocktail\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eEat Your Flowers shows you how to transform botanical ingredients--root to stem--into recipes that are a pleasure to make, eat, and share.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 10.4 x 9.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 25, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914624897368,"sku":"9780063204263","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/iV4z9dcD7s9780063204263.webp?v=1792781534"},{"product_id":"vegetarian-burgers-the-healthy-delicious-way-to-eat-americas-favorite-food-paperback","title":"Vegetarian Burgers: The Healthy, Delicious Way to Eat America's Favorite Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBharti Kirchner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWant a burger that's low in fat and cholesterol, high in nutrition and fiber, and simply delicious? Try a veggie burger. Not the bland bean burgers of yore, these burgers offer a wide range of exciting flavors, textures, and ingredients that give America's favorite food a unique vegetarian twist, and an international flavor. Among the mouth-watering burgers presented here are: Beet and Mushroom Burgers--perfect for the summer grill; Peanut Burgers--which have a unique Indian accent; Teriyaki Tofu Burgers; and Shiitake-Stuffed Barley Burgers. In addition to serving suggestions, Vegetarian Burgers devotes entire chapters to creating side dishes and condiments that complement a meal of meatless burgers, featuring recipes for SautE ed Asparagus, Double Garlic Potatoes, Honey-Ginger Mustard, and Peanut Sauce. From the strictest vegans and vegetarians to the curious carnivore looking for a change of pace, all will find the recipes in this unique cookbook a necessary part of their cooking repertoire.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eBurgers have always been tasty, fun, and convenient. Now, thanks to Bharti Kirchner, they are healthy too. Here are fifty creative recipes for modern burgers made without meat for meals that are low in fat and high in nutrients and fiber. These are no the bland bean burgers of yore. Kirchner's recipes represent a wide range of exciting flavors, textures, and ingredients, reflecting the way Americans eat today. Here are recipes for all-important cholesterol-reducing Tofu and Other Soy Burgers, Grain and Bean Burgers, Vegetable Burgers, Nut and Seed Burgers, Stuffed Burgers - suitable for festive occasions - as well as chapters on side dishes and condiments that complete meals of meatless burgers. Cooking from Vegetarian Burgers is the healthiest and most delicious way to enjoy America's favorite food.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 144\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 8.56 x 5.47 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 16, 1996\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914626928984,"sku":"9780060951153","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8NPcVOA0oa9780060951153.webp?v=1792781537"},{"product_id":"marinades-secrets-of-great-grilling-the-paperback","title":"Marinades: Secrets of Great Grilling, the - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMelanie Barnard\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWhat's the secret to perfect barbecues? Marinate, marinate, marinate. Unmarinated food is never as tender, juicy and mouthwateringly delicious as food that has been soaked in a subtle sauce before being seared over open coals.\u003c\/p\u003e\u003cp\u003e In \u003cem\u003eMarinades, \u003c\/em\u003e grill master Melanie Barnard provides 75 recipes to enhance the flavor of meat, poultry, seafood, vegetables and even fruits. Internationally inspired, these recipes include such delectable marinades as Adobo, Jamaican Jerk, Sake Teriyaki and Polynesian Passi on Fruit and Rum to tickle palates up and down the taste spectrum. In addition to the recipes, Barnard also offers practical grilling advice and tips on pairing foods with marinades. \u003c\/p\u003e\u003cp\u003e Grilling is one of the best ways to add flavor to food without adding fat. As evidenced by the explosive demand for fancy grills, fuels and flammable additives such as mesquite and hickory, today's backyard barbecuing has outgrown shriveled hotdogs and charred chicken. For the legions of Americans hungry for the perfect barbecue, \u003cem\u003eMarinades\u003c\/em\u003e is the final, most important ingredient.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eWhat's the secret to perfect barbecues? Marinate, marinate, marinate. Unmarinated food is never as tender, juicy and mouthwateringly delicious as food that has been soaked in a subtle sauce before being seared over open coals.\u003c\/p\u003e\u003cp\u003e In \u003cem\u003eMarinades, \u003c\/em\u003e grill master Melanie Barnard provides 75 recipes to enhance the flavor of meat, poultry, seafood, vegetables and even fruits. Internationally inspired, these recipes include such delectable marinades as Adobo, Jamaican Jerk, Sake Teriyaki and Polynesian Passi on Fruit and Rum to tickle palates up and down the taste spectrum. In addition to the recipes, Barnard also offers practical grilling advice and tips on pairing foods with marinades. \u003c\/p\u003e\u003cp\u003e Grilling is one of the best ways to add flavor to food without adding fat. As evidenced by the explosive demand for fancy grills, fuels and flammable additives such as mesquite and hickory, today's backyard barbecuing has outgrown shriveled hotdogs and charred chicken. For the legions of Americans hungry for the perfect barbecue, \u003cem\u003eMarinades\u003c\/em\u003e is the final, most important ingredient.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.54 x 7.49 x 5.47 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 17, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914629714264,"sku":"9780060951627","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/9cXJdMSRYR9780060951627.webp?v=1792781540"},{"product_id":"steak-one-mans-search-for-the-worlds-tastiest-piece-of-beef-paperback","title":"Steak: One Man's Search for the World's Tastiest Piece of Beef - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMark Schatzker\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSTEAK. Nothing that humans have ever put into their mouths in the name of nourishment has been the subject of such devotion, such flights of gastronomic ecstasy, or such grave connoisseurship as this most adored of meats. Now Mark Schatzker, an award-winning food and travel writer, takes readers on an odyssey to four continents, across thousands of miles, and through hundreds of cuts of steak, prepared in dozens of ways, all in a quest for the perfect piece. \u003ci\u003eSteak\u003c\/i\u003e is an impassioned, funny, and enlightening look at the fate of this beloved food.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMark Schatzker's \u003c\/b\u003ework has appeared in the\u003ci\u003e New York Times, the Wall Street Journal\u003c\/i\u003e, and \u003ci\u003eBest American Travel Writing\u003c\/i\u003e. He is a frequent contributor to \u003ci\u003eThe Dr. Oz Show\u003c\/i\u003e. His books include \u003ci\u003eThe Dorito Effect: The Surprising New Truth About Food and Flavor \u003c\/i\u003eand \u003ci\u003eSteak: One Man's Search for the World's Tastiest Piece of Beef\u003c\/i\u003e. He lives in Toronto with his family.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.3 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 26, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914635153752,"sku":"9780143119388","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PV6Kepn-Rw9780143119388.webp?v=1792781547"},{"product_id":"the-ultimate-peanut-butter-book-savory-and-sweet-breakfast-to-dessert-hundereds-of-ways-to-use-americas-favorite-spread-paperback","title":"The Ultimate Peanut Butter Book: Savory and Sweet, Breakfast to Dessert, Hundereds of Ways to Use America's Favorite Spread - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBruce Weinstein\u003c\/b\u003e (Author), \u003cb\u003eMark Scarbrough\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003ePeanut butter makes everything better. Think about it: Peanut Butter Chocolate Chip Cookies. Cold Peanut Noodles. Peanut Butter Fudge. Still not convinced? Try Peanut Butter Waffles, Pad Thai, or Chocolate Cupcakes with Peanut Butter Centers. In \u003cem\u003eThe Ultimate Peanut Butter Book\u003c\/em\u003e, the tenth addition to their Ultimate series, Bruce Weinstein and Mark Scarbrough offer up hundreds of recipes and variations for America's favorite spread. From comforting Peanut Butter Sticky Buns to decadent Peanut Butter Cheesecake to outrageous Elvis Spread (peanut butter, bacon, and bananas), \u003cem\u003eThe Ultimate Peanut Butter Book\u003c\/em\u003e takes Peanut butter way beyond the same old PB\u0026amp;J.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003ePeanut butter makes everything better. Think about it: Peanut Butter Chocolate Chip Cookies. Cold Peanut Noodles. Peanut Butter Fudge. Still not convinced? Try Peanut Butter Waffles, Pad Thai, or Chocolate Cupcakes with Peanut Butter Centers. In \u003cem\u003eThe Ultimate Peanut Butter Book\u003c\/em\u003e, the tenth addition to their Ultimate series, Bruce Weinstein and Mark Scarbrough offer up hundreds of recipes and variations for America's favorite spread. From comforting Peanut Butter Sticky Buns to decadent Peanut Butter Cheesecake to outrageous Elvis Spread (peanut butter, bacon, and bananas), \u003cem\u003eThe Ultimate Peanut Butter Book\u003c\/em\u003e takes Peanut butter way beyond the same old PB\u0026amp;J.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 264\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.66 x 9.3 x 7.42 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 14, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914645180760,"sku":"9780060562762","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/mPHybvx_x9780060562762_b80bb28e-81a9-4d43-afe2-027a079039ab.webp?v=1792781561"},{"product_id":"couscous-and-other-good-food-from-morocco-paperback","title":"Couscous and Other Good Food from Morocco - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePaula Wolfert\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOne of the world's great cuisines lovingly and meticulously presented by an outstanding authority on food. Reveals the variety and flavor of the country itself.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"The Paula Wolfert I know is an adventuress, a sensualist, a perfectionist cook, a highwire kitchen improvizationalist. And this book is the story of her love affair with Morocco.\" -Gael Green \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNorth Africa is the home to one of the world's great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In \u003cem\u003eCouscous and Other Good Food from Morocco\u003c\/em\u003e, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine. \u003c\/p\u003e\u003cp\u003eFrom Morocco's national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as \u003cem\u003eBisteeya\u003c\/em\u003e (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren't enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan \u003cem\u003emoussems\u003c\/em\u003e, or festivals, or a description of \u003cem\u003esouks\u003c\/em\u003e, or markets. Just reading the recipes will be enough to induce ravenous hunger even on a full stomach. \u003c\/p\u003e\u003cp\u003eOnce you've tried the Chicken Tagine with Prunes and Almonds, or the Seared Lamb Kebabs Cooked in Butter, Paula Wolfert's \u003cem\u003eCouscous and Other Good Foods from Morocco\u003c\/em\u003e will become a well-worn title on your cookbook shelf.\u003c\/p\u003e\u003cbr\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSince it was first published in 1973, \u003cem\u003eCouscous and Other Good Food from Morocco\u003c\/em\u003e has established itself as the classic work on one of the world's great cuisines, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. From the magnificent \u003cem\u003ebisteeyas\u003c\/em\u003e (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.1 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 21, 2019\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2008)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914659041624,"sku":"9780060913960","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/7H2fS4235t9780060913960.webp?v=1792781580"},{"product_id":"365-ways-to-cook-chicken-simply-the-best-chicken-recipes-youll-find-anywhere-paperback","title":"365 Ways to Cook Chicken: Simply the Best Chicken Recipes You'll Find Anywhere! - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCheryl Sedeker\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eLow in fat and cholesterol, nutritious and inexpensive, chicken is the meat of choice for legions of diet-conscious, budget-conscious, and taste-conscious Americans. \u003cem\u003e365 Ways to Cook Chicken\u003c\/em\u003e provides you with tempting, mouthwatering recipes for every occasion, every season, every cook, and every day.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBaked, fried, barbecued, stewed, roasted--you name your favorite chicken dish, it's here.\u003c\/li\u003e\n\u003cli\u003eSimple one-dish casseroles are perfect for midweek family meals, while tasty appetizers and elegant roasts promise to impress any dinner party guests.\u003c\/li\u003e\n\u003cli\u003eWhether your tastes run to Buffalo's famous chicken wings or to gumbos with a Cajun kick, from subtle to saucy, you will find scores of dishes to tickle your fancy.\u003c\/li\u003e\n\u003cli\u003eHere's a poultry classic--with almost a million copies sold.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eLow in fat and cholesterol, nutritious and inexpensive, chicken is the meat of choice for legions of diet-conscious, budget-conscious, and taste-conscious Americans. \u003cem\u003e365 Ways to Cook Chicken\u003c\/em\u003e provides you with tempting, mouthwatering recipes for every occasion, every season, every cook, and every day.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBaked, fried, barbecued, stewed, roasted--you name your favorite chicken dish, it's here.\u003c\/li\u003e\n\u003cli\u003eSimple one-dish casseroles are perfect for midweek family meals, while tasty appetizers and elegant roasts promise to impress any dinner party guests.\u003c\/li\u003e\n\u003cli\u003eWhether your tastes run to Buffalo's famous chicken wings or to gumbos with a Cajun kick, from subtle to saucy, you will find scores of dishes to tickle your fancy.\u003c\/li\u003e\n\u003cli\u003eHere's a poultry classic--with almost a million copies sold.\u003c\/li\u003e\n\u003c\/ul\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.71 x 9.02 x 6.62 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 2005\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914662351192,"sku":"9780060578893","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/JIAoW-ixes9780060578893.webp?v=1792781584"},{"product_id":"vegetables-unleashed-a-cookbook-hardcover","title":"Vegetables Unleashed: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJosé Andrés\u003c\/b\u003e (Author), \u003cb\u003eMatt Goulding\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, \u003ci\u003eVegetables Unleashed\u003c\/i\u003e is a new vegetarian cookbook that will transform how we think about--and eat--the vast universe of vegetables.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eAndrés is famous for his unstoppable energy--and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle through innovative plant-based cooking, \u003ci\u003eVegetables Unleashed\u003c\/i\u003e showcases Andrés's wide-ranging vision and borderless cooking style.\u003c\/p\u003e\u003cp\u003eWith recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, \u003ci\u003eVegetables Unleashed\u003c\/i\u003e gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America's most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom.\u003c\/p\u003e\u003cp\u003eFilled with a guerilla spirit and brought to life by Andrés's globe-trotting culinary adventures, \u003ci\u003eVegetables Unleashed\u003c\/i\u003e will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way in this healthy cookbook - and that the world can be changed through the power of plants.\u003c\/p\u003e\u003cp\u003eIn this one-of-a-kind José Andrés cookbook, you'll discover the magic of the plant kingdom with recipes, tricks, and philosophies for every home cook: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eInventive Vegetable Recipes: \u003c\/b\u003e Go beyond boiling and steaming with creative dishes for everything from potatoes baked in fresh compost to a rich, satisfying Beetsteak Burger.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eA Global Pantry: \u003c\/b\u003e Learn to transpose the flavors of the world onto the produce aisle, with techniques inspired by José's globe-trotting adventures in Spain, Mexico, and beyond.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePlant-Based Philosophy: \u003c\/b\u003e Embrace Andrés's passionate belief that vegetables are sexier than meat and discover how to completely change your relationship with the plant kingdom.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTips for the Home Cook: \u003c\/b\u003e Master the tricks behind the dishes that made José one of America's most important chefs, from creating a rich vegetable stock from scraps to mastering the many variations of gazpacho.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom world-renowned chef José Andrés, a wildly colorful, raucous cookbook celebrating the vibrancy and versatility of vegetables\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJosé Andrés is on a mission to change the way the we look at vegetables. Known for his boundless energy and wild imagination, the Spanish-American chef channels thirty years of cooking and eating across the world into \u003cem\u003eVegetables Unleashed\u003c\/em\u003e, a passionate, surprising, and delicious love letter to the plant kingdom.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eVegetables Unleashed\u003c\/em\u003e is dedicated to teaching you how to eat more vegetables in the most diverse and satisfying ways possible. It's about how to grill, roast, simmer, and fry your way through the seasons; how to unleash the flavors of a global pantry onto everything from apples to zucchini; how to turn a few roots and leaves into something you can't stop thinking about.\u003c\/p\u003e\u003cp\u003eIn this book you'll find the recipes, tricks, and tips behind the dishes that have made José one of America's most important chefs: the vibrant gazpachos and sangrias; the towering beefsteak tomato burger; the Mexican, Middle Eastern, and modernist creations that fuel his award-winning restaurants. And you'll also find the bold ideas and bursts of brilliance that will help you reimagine the potential of the plant kingdom.\u003c\/p\u003e\u003cp\u003eStrap yourself in. It's going to be a wild ride.\u003c\/p\u003e--\u003cem\u003eNew York Times\u003c\/em\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom world-renowned chef José Andrés, a wildly colorful, raucous cookbook celebrating the vibrancy and versatility of vegetables\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJosé Andrés is on a mission to change the way the we look at vegetables. Known for his boundless energy and wild imagination, the Spanish-American chef channels thirty years of cooking and eating across the world into \u003cem\u003eVegetables Unleashed\u003c\/em\u003e, a passionate, surprising, and delicious love letter to the plant kingdom.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eVegetables Unleashed\u003c\/em\u003e is dedicated to teaching you how to eat more vegetables in the most diverse and satisfying ways possible. It's about how to grill, roast, simmer, and fry your way through the seasons; how to unleash the flavors of a global pantry onto everything from apples to zucchini; how to turn a few roots and leaves into something you can't stop thinking about.\u003c\/p\u003e\u003cp\u003eIn this book you'll find the recipes, tricks, and tips behind the dishes that have made José one of America's most important chefs: the vibrant gazpachos and sangrias; the towering beefsteak tomato burger; the Mexican, Middle Eastern, and modernist creations that fuel his award-winning restaurants. And you'll also find the bold ideas and bursts of brilliance that will help you reimagine the potential of the plant kingdom.\u003c\/p\u003e\u003cp\u003eStrap yourself in. It's going to be a wild ride.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10.3 x 8.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 21, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914663596376,"sku":"9780062668387","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/CPBDL1m9jl9780062668387.webp?v=1792781586"},{"product_id":"the-whole-beast-nose-to-tail-eating-paperback","title":"The Whole Beast: Nose to Tail Eating - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFergus Henderson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Whole Beast: Nose to Tail Eating\u003c\/em\u003e is a certified \"foodie\" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat \"on the wild side\" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, \"Nose to Tail Eating\" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream. \u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Whole Beast: Nose to Tail Eating\u003c\/em\u003e is a certified \"foodie\" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat \"on the wild side\" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, \"Nose to Tail Eating\" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.62 x 9.16 x 7.25 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 30, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914668052824,"sku":"9780060585365","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/CFhBNHcNlb9780060585365.webp?v=1792781592"},{"product_id":"the-soy-zone-101-delicious-and-easy-to-prepare-recipes-paperback","title":"The Soy Zone: 101 Delicious and Easy-To-Prepare Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBarry Sears\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAs America is finding out, soy is the most complete and versatile protein in existence. It has no cholesterol or saturated fat but plenty of vitamins and fiber and offers amazing health benefits for vegetarians and non-vegetarians alike. Based on the simple idea that food is your best medicine, \u003cem\u003eThe Soy Zone\u003c\/em\u003e shows you how to maintain peak mental alertness, increase your energy, and reduce the likelihood of chronic disease -- all while losing excess body fat. Dr. Barry Sears brings all the life-enhancing benefits of the Zone to a mouthwatering collection of delicious soy-based Zone meals, featuring: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSoy Zone-perfect breakfasts, lunches, appetizers, dinners, and snacks\u003c\/li\u003e\n\u003cli\u003eAppetizing new recipes from top chefs, such as Red Bean Chill, Hong Kong Burger, and Soy Zone-friendly Vegetarian Pad Thai\u003c\/li\u003e\n\u003cli\u003eThe ultimate healthful food plan, with quick and easy fat-burning alternatives to dangerous high-carb diets\u003c\/li\u003e\n\u003cli\u003eAn exercise and longevity plan for men and women\u003c\/li\u003e\n\u003cli\u003eHelpful recommendations for Soy Zoning your kitchen\u003c\/li\u003e\n\u003cli\u003eA scientifically proven plan for achieving perfect hormonal balance while losing weight\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAs America is finding out, soy is the most complete and versatile protein in existence. It has no cholesterol or saturated fat but plenty of vitamins and fiber and offers amazing health benefits for vegetarians and non-vegetarians alike. Based on the simple idea that food is your best medicine, \u003cem\u003eThe Soy Zone\u003c\/em\u003e shows you how to maintain peak mental alertness, increase your energy, and reduce the likelihood of chronic disease -- all while losing excess body fat. Dr. Barry Sears brings all the life-enhancing benefits of the Zone to a mouthwatering collection of delicious soy-based Zone meals, featuring: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSoy Zone-perfect breakfasts, lunches, appetizers, dinners, and snacks\u003c\/li\u003e\n\u003cli\u003eAppetizing new recipes from top chefs, such as Red Bean Chill, Hong Kong Burger, and Soy Zone-friendly Vegetarian Pad Thai\u003c\/li\u003e\n\u003cli\u003eThe ultimate healthful food plan, with quick and easy fat-burning alternatives to dangerous high-carb diets\u003c\/li\u003e\n\u003cli\u003eAn exercise and longevity plan for men and women\u003c\/li\u003e\n\u003cli\u003eHelpful recommendations for Soy Zoning your kitchen\u003c\/li\u003e\n\u003cli\u003eA scientifically proven plan for achieving perfect hormonal balance while losing weight\u003c\/li\u003e\n\u003c\/ul\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.93 x 8.92 x 6.87 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 17, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914676769112,"sku":"9780060934507","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/zb4fJXpd_z9780060934507.webp?v=1792781604"},{"product_id":"risotto-more-than-100-recipes-for-the-classic-rice-disk-of-northern-italy-paperback","title":"Risotto: More Than 100 Recipes for the Classic Rice Disk of Northern Italy - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNorma Wasserman\u003c\/b\u003e (Author), \u003cb\u003eJudith Barrett\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\"Judith Barrett and Norma Wasserman have written a beautiful book on risotto. [It] . . . is not just a recipe book but a piece of man's history.\"\u003cbr\u003e--Arrigo Cipriani \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"Delectable.\"\u003cbr\u003e--Booklist \u003cp\u003e\u003c\/p\u003e\"For the rice lover . . . this well-crafted book is a unique source.\"\u003cbr\u003e--Chicago Tribune \u003cp\u003e\u003c\/p\u003eRisotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than120 authentic risotto recipes, many of which can be made in thirty minutes or less witha minimum of preparation. \u003cp\u003e\u003c\/p\u003eHere is just a sampling of the many delicious risotto variations you'll find: \u003cbr\u003e* Scallops, Shrimp, and Mushrooms\u003cbr\u003e* Lamb with Egg and Lemon Sauce\u003cbr\u003e* Turkey, Red Peppers, and Tomatoes\u003cbr\u003e* Prosciutto, Chicory, and Fontina\u003cbr\u003e* Monkfish in Tomato Basil Cream\u003cbr\u003e* Chicken with Olives\u003cbr\u003e* Mussels in White Wine\u003cbr\u003e* Sausage, Artichoke, and Peas\u003cbr\u003e* Fresh Tuna and Curry\u003cbr\u003e* Veal in White Cream Sauce \u003cp\u003e\u003c\/p\u003eIn addition to these mouthwatering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eJudith Barrett and Norma Wasserman have written a beautiful book on risotto. [It] . . . is not just a recipe book but a piece of man's history.\u003cbr\u003e--Arrigo Cipriani\u003c\/p\u003e\u003cp\u003e\"Delectable.\"\u003cbr\u003e--Booklist\u003c\/p\u003e\u003cp\u003e\"For the rice lover . . . this well-crafted book is a unique source.\"\u003cbr\u003e--Chicago Tribune\u003c\/p\u003e\u003cp\u003eRisotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than120 authentic risotto recipes, many of which can be made in thirty minutes or less witha minimum of preparation.\u003c\/p\u003e\u003cp\u003eHere is just a sampling of the many delicious risotto variations you'll find: Scallops, Shrimp, and MushroomsLamb with Egg and Lemon SauceTurkey, Red Peppers, and TomatoesProsciutto, Chicory, and FontinaMonkfish in Tomato Basil CreamChicken with OlivesMussels in White WineSausage, Artichoke, and PeasFresh Tuna and CurryVeal in White Cream Sauce\u003c\/p\u003e\u003cp\u003eIn addition to these mouthwatering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJudith Barrett is a food writer and author of five cookbooks, including Fagioli and Saved by Soup. She lives in Cambridge, Massachusetts.\u003c\/p\u003e\u003cp\u003eNorma Wasserman is a founder and co-owner of Formaggio Kitchen in Cambridge. She also provided this book's illustrations. She lives in London.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.77 x 8.93 x 7.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 24, 1989\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914706162008,"sku":"9780020303954","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/fX1H_t17pR9780020303954.webp?v=1792781636"},{"product_id":"passion-for-potatoes-paperback","title":"Passion for Potatoes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLydie Marshall\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e200 recipes--from appetizers to desserts--for this nutritious and increasingly popular vegetable.\u003c\/p\u003e\u003cp\u003ePotatoes are the world's best food. You can boil them, bake them, fry them, sauté them, grill, braise, roast, and microwave them. Potatoes are irresistible, and Lydie Marshall's recipes for them are sublime. The book is an international compendium of tempting and varied dishes by one of America's most talented cooks.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e200 recipes--from appetizers to desserts--for this nutritious and increasingly popular vegetable.\u003c\/p\u003e\u003cp\u003ePotatoes are the world's best food. You can boil them, bake them, fry them, saut? them, grill, braise, roast, and microwave them. Potatoes are irresistible, and Lydie Marshall's recipes for them are sublime. The book is an international compendium of tempting and varied dishes by one of America's most talented cooks.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.77 x 7.97 x 7.97 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 12, 1992\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914707538264,"sku":"9780060969103","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/CcwiIVYYKb9780060969103.webp?v=1792781638"},{"product_id":"a-taste-of-heaven-and-earth-a-zen-approach-to-cooking-and-eating-with-150-satisfying-vegetarian-recipes-paperback","title":"A Taste of Heaven and Earth: A Zen Approach to Cooking and Eating with 150 Satisfying Vegetarian Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBettina Vitell\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFor Bettina Vitell the simple art of cooking holds the seeds to a deeper, more life-enriching experience. It is a way to become more aware of ourselves and the world around us, to think clearly and to delight in even the most basic daily activities of our lives.\u003c\/p\u003e\u003cp\u003eThe dishes in \u003cem\u003eA Taste of Heaven and Earth\u003c\/em\u003e reflect this Zen philosophy. Bettina Vitell's uncomplicated recipes produce sophisticated, creative meals without ever losing site of her goal of preparing low-dairy vegetarian food. Tastes from both East and West merge with delicious results: here kale and tofu adorn pizza, and udon noodles are dressed with pesto. There are recipes for soup stock and tomato sauce, as well as cashew ginger sauce and apricot lime chutney. The homey breakfast and dessert sections provide recipes for muffins and crisps; and sections on pizza, sushi, curries, and Mexican-inspired foods expand the traditional range of vegetarian cooking.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eA Taste of Heaven and Earth\u003c\/em\u003e explores beyond the reaches of traditional cook-books by offering contemplative essays and ink drawings that heighten the cook's sensory experience in the kitchen. They provide questions and stories that help readers realize the simplicity and beauty inherent in preparing and eating good food.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFor Bettina Vitell the simple art of cooking holds the seeds to a deeper, more life-enriching experience. It is a way to become more aware of ourselves and the world around us, to think clearly and to delight in even the most basic daily activities of our lives.\u003c\/p\u003e\u003cp\u003eThe dishes in \u003cem\u003eA Taste of Heaven and Earth\u003c\/em\u003e reflect this Zen philosophy. Bettina Vitell's uncomplicated recipes produce sophisticated, creative meals without ever losing site of her goal of preparing low-dairy vegetarian food. Tastes from both East and West merge with delicious results: here kale and tofu adorn pizza, and udon noodles are dressed with pesto. There are recipes for soup stock and tomato sauce, as well as cashew ginger sauce and apricot lime chutney. The homey breakfast and dessert sections provide recipes for muffins and crisps; and sections on pizza, sushi, curries, and Mexican-inspired foods expand the traditional range of vegetarian cooking.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eA Taste of Heaven and Earth\u003c\/em\u003e explores beyond the reaches of traditional cook-books by offering contemplative essays and ink drawings that heighten the cook's sensory experience in the kitchen. They provide questions and stories that help readers realize the simplicity and beauty inherent in preparing and eating good food.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.55 x 9.46 x 7.52 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 16, 2002\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914709209432,"sku":"9780060969349","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/OI1LTXHQ69780060969349.webp?v=1792781641"},{"product_id":"cucina-fresca-italian-food-simply-prepared-paperback","title":"Cucina Fresca: Italian Food, Simply Prepared - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLaplace Viana\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Italian in its inspiration, American in its outlook, Cucina Fresca brings a vivid new style to the earthy simplicity of Italy's culinary tradition. This is food at its freshest and simple to prepare.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Italian in its inspiration, American in its outlook, Cucina Fresca brings a vivid new style to the earthy simplicity of Italy's culinary tradition. This is food at its freshest and simple to prepare.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.72 x 8.1 x 7.96 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 14, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914712944984,"sku":"9780060936334","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/e2OrIeJzB-9780060936334.webp?v=1792781646"},{"product_id":"cook-it-light-pasta-rice-and-beans-paperback","title":"Cook It Light Pasta, Rice, and Beans - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJeanne Jones\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJeanne Jones takes readers' favorite pasta, rice, and bean recipes and lightens them, reducing the calories, fat, sodium, and cholesterol while preserving all of the terrific flavor. Today more than ever people are trying to eat healthy without depriving themselves of hearty flavors and traditional recipes. Grains are more popular than ever, with people adding more pasta, rice, and beans to their diet to increase energy and ward off disease. You can enjoy Creamy Spinach Pasta with Sun-Dried Tomatoes, Wild Mushroom Risotto, and Tarragon Chicken and White Beans without the guilt. Each recipe provides complete nutritional information.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.66 x 9.25 x 6.12 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 12, 1998\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914713862488,"sku":"9780028621500","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/qwob9TYS8I9780028621500.webp?v=1792781647"},{"product_id":"bacon-paperback","title":"Bacon - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHeather Lauer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"[A] paean to pork.\" \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e--\u003cem\u003eBoston Herald\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\u003cp\u003eA love letter to the \"best meat \u003cem\u003eever\u003c\/em\u003e,\" \u003cem\u003eBacon, \u003c\/em\u003eby unabashed bacon enthusiast Heather Lauer, is a wondrous collection of bacon bits--filled with fun facts, recipes, history, and smoked porcine worship. The \u003cem\u003eMemphis Commercial Appeal\u003c\/em\u003e says, \"If you can make it to the end of this book without craving just a taste of the savory stuff, then you're probably the world's strongest vegetarian.\" Adoring, entertaining, and informative--sizzling with Lauer's infectious passion for her mouthwatering subject--\u003cem\u003eBacon \u003c\/em\u003eis the next best thing to bacon wrapped in bacon.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIt's salty, smoky, and sweet. It can make almost any dish better. It's bacon, and it's the best meat ever! \u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eBacon: A Love Story\u003c\/em\u003e, popular bacon blogger Heather Lauer serves up a piping hot dish of fun and facts and explores the ins and outs of how bacon finds its way to your skillet . . . and what to do with it when it gets there. \u003c\/p\u003e\u003cp\u003e\u003cem\u003eBacon: A Love Story\u003c\/em\u003e features\u003c\/p\u003e\u003cp\u003eMakin' Bacon\u003cbr\u003eA tour of country-style bacon outfits and their time-honored curing methods and traditions. Includes tips for making your own signature cure. \u003c\/p\u003e\u003cp\u003eBacon Nation\u003cbr\u003eProfiles of bacon-loving chefs across the country who incorporate the meat into their menus in increasingly innovative ways. \u003c\/p\u003e\u003cp\u003eThere's In This?\u003cbr\u003eMore than twenty delicious recipes for tons of bacon goodies like Bacon-Wrapped Tater Tots, BLT with caramelized bacon . . . plus a few surprises like Bacon Bloody Marys and Bacon Brownies. \u003c\/p\u003e\u003cp\u003eBacon 411\u003cbr\u003eAn extensive resource section on all things bacon. \u003c\/p\u003e\u003cp\u003eBacon fans, prepare to get your pig on!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 7.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 14, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914721562968,"sku":"9780061971266","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PBTInCi92y9780061971266.webp?v=1792781658"},{"product_id":"the-complete-nose-to-tail-a-kind-of-british-cooking-hardcover","title":"The Complete Nose to Tail: A Kind of British Cooking - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFergus Henderson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"A cult masterpiece.\" -Anthony Bourdain\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Complete Nose to Tail\u003c\/em\u003e is an exhilarating compendium that brings together maverick chef Fergus Henderson's two acclaimed cookbooks--\u003cem\u003eWhole Beast \u003c\/em\u003eand \u003cem\u003eBeyond Nose to Tail. \u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eAdventurous palates as well as some of the most famous names in the food world--including Mario Batali, Anthony Bourdain, Jamie Oliver, and Daniel Boulud--flock to Fergus Henderson's London restaurant, St. John, to indulge in his culinary artistry. A conscientious and resourceful chef who lives by the motto \"Nose to Tail,\" Henderson advocates using everything that is possibly edible of fowl, beast, and fish, creating dishes that fuse high sophistication with a strong tradition of rustic thriftiness.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Complete Nose to Tail \u003c\/em\u003epresents Henderson's complete culinary oeuvre: recipes that offer a unique and delicious eating experience. Both refined and curious eaters can enjoy a taste of the wild side with such dishes as Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, and Roast Bone Marrow and Parsley Salad, as well as sumptuous familiar fare, including Deviled Crab; Smoked Haddock, Mustard, and Saffron; and Green Beans, Shallots, Garlic, and Anchovies. There are desserts, too: sublime puddings, such as the St. John Eccles Cakes, and the timeless favorite Chocolate Ice Cream.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.\" -Fergus Henderson\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.\" Thus Fergus Henderson set out his stall when he opened St. John in 1995, now one of the world's most admired restaurants. His \u003cem\u003eWhole Beast\u003c\/em\u003e and \u003cem\u003eBeyond Nose to Tail\u003c\/em\u003e books are full of exhilarating recipes for dishes that combine high sophistication with peasant thriftiness. Now the books are to be joined together in a compendious volume, \u003cem\u003eThe Complete Nose to Tail\u003c\/em\u003e, with additional new recipes and more brilliant photography from Jason Lowe.\u003c\/p\u003e--Eater\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.\" Thus Fergus Henderson set out his stall when he opened St. John in 1995, now one of the world's most admired restaurants. His \u003cem\u003eWhole Beast\u003c\/em\u003e and \u003cem\u003eBeyond Nose to Tail\u003c\/em\u003e books are full of exhilarating recipes for dishes that combine high sophistication with peasant thriftiness. Now the books are to be joined together in a compendious volume, \u003cem\u003eThe Complete Nose to Tail\u003c\/em\u003e, with additional new recipes and more brilliant photography from Jason Lowe.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.61 x 10.67 x 8.36 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914725069144,"sku":"9780062282613","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/1ffBpaoSHg9780062282613.webp?v=1792781665"},{"product_id":"chez-panisse-cafe-cookbook-hardcover","title":"Chez Panisse Cafe Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlice L. Waters\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eWe hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. \u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eSo writes Alice Waters of the opening of Berkeley's Chez Panisse Café on April Fool's Day, \u003cem\u003e1980\u003c\/em\u003e. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eIn the \u003cem\u003eChez Panisse Café Cookbook, \u003c\/em\u003e the follow-up to the award-winning \u003cem\u003eChez Panisse Vegetables\u003c\/em\u003e, Alice Waters and her team of talented cooks offer more than \u003cem\u003e140 \u003c\/em\u003eof the café's best-recipes--some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the \u003cem\u003eChez Panisse Café Cookbook\u003c\/em\u003e is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested.\u003c\/p\u003e\u003cp\u003eAlice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn.\u003c\/p\u003e\u003cp\u003eThis book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries.\u003c\/p\u003e\u003cp\u003eGorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the café since the day it opened, \u003cem\u003eChez Panisse Café Cookbook\u003c\/em\u003e is destined to become an indispensable classic. Fans of Alice Waters's restaurant and café will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eWe hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. \u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eSo writes Alice Waters of the opening of Berkeley's Chez Panisse Caf? on April Fool's Day, \u003cem\u003e1980\u003c\/em\u003e. Located above the more formal Chez Panisse Restaurant, the Caf? is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing ? la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eIn the \u003cem\u003eChez Panisse Caf? Cookbook, \u003c\/em\u003e the follow-up to the award-winning \u003cem\u003eChez Panisse Vegetables\u003c\/em\u003e, Alice Waters and her team of talented cooks offer more than \u003cem\u003e140 \u003c\/em\u003eof the caf?'s best-recipes--some that have been on the menu since the day caf? opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the \u003cem\u003eChez Panisse Caf? Cookbook\u003c\/em\u003e is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested.\u003c\/p\u003e\u003cp\u003eAlice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn.\u003c\/p\u003e\u003cp\u003eThis book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the caf?'s most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the caf?'s version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries.\u003c\/p\u003e\u003cp\u003eGorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the caf? since the day it opened, \u003cem\u003eChez Panisse Caf? Cookbook\u003c\/em\u003e is destined to become an indispensable classic. Fans of Alice Waters's restaurant and caf? will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.08 x 10.3 x 7.28 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 25, 1999\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2000)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914730770776,"sku":"9780060175832","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/uZtRE8Igl9780060175832.webp?v=1792781675"},{"product_id":"the-good-food-a-cookbook-of-soups-stews-and-pastas-paperback","title":"The Good Food: A Cookbook of Soups, Stews, and Pastas - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDaniel Halpern\u003c\/b\u003e (Author), \u003cb\u003eJulie Strand\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAn enduringly popular collection of beloved dishes from around the world featuring classic and easy-to-cook recipes\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhen it was first published in 1985, \u003cem\u003eThe Good Food \u003c\/em\u003ewas one of the first cookbooks devoted to the celebration of the best-loved and most satisfying essentials of casual cuisine and, more than thirty years later, it has remained a classic in its genre. \u003c\/p\u003e\u003cp\u003eDrawing on the diverse cooking traditions of the Americas, Italy, France, India, Morocco, and the Middle East, Daniel Halpern and Julie Strand bring together almost two hundred recipes, including not only the quintessential examples of each cuisine, but also unusual dishes that provide surprising gastronomic rewards. The book features international staples such as Gazpacho and Jambalaya, as well as unexpected delights--Bobotie; Lamb Stew with Eggplant, Saffron, and Ginger; and Penne with Black Olive Puree and Ricotta. \u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Good Food \u003c\/em\u003eputs the emphasis where it belongs: on the pleasure of preparing--and eating--excellent and timeless dishes. \u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhat is as satisfying on a cold winter's night as a hearty stew? Or as refreshing on a hot summer's day as a cold soup? And who can ever resist a bowl of pasta? When it was first published in 1985, \u003cem\u003eThe Good Food\u003c\/em\u003e was one of the first collections of recipes devoted to the celebration of the best-loved and most satisfying essentials of casual cuisine, and more than thirty years later, it has remained a classic in its genre.\u003c\/p\u003eDrawing on the diverse cooking traditions of the Americas, Italy, France, India, Morocco, and the Middle East, Daniel Halpern and Julie Strand bring together almost two hundred recipes, including not only the quintessential examples of each cuisine, but also unusual dishes that provide surprising gastronomic rewards. Spanning the globe, these staples of international cuisine include gazpacho, jambalaya, and spaghetti alla bolognese, as well as an abundance of unexpected delights, such as Coriander and Lemon Soup; Lamb Stew with Eggplant, Saffron, and Ginger; and Penne with Black Olive Purée and Ricotta. \u003cp\u003e \u003c\/p\u003e\u003cem\u003eThe Good Food\u003c\/em\u003e puts the emphasis where it belongs: on the pleasure of preparing--and eating--excellent and timeless dishes.--Marcus Samuelsson\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhat is as satisfying on a cold winter's night as a hearty stew? Or as refreshing on a hot summer's day as a cold soup? And who can ever resist a bowl of pasta? When it was first published in 1985, \u003cem\u003eThe Good Food\u003c\/em\u003e was one of the first collections of recipes devoted to the celebration of the best-loved and most satisfying essentials of casual cuisine, and more than thirty years later, it has remained a classic in its genre.\u003c\/p\u003eDrawing on the diverse cooking traditions of the Americas, Italy, France, India, Morocco, and the Middle East, Daniel Halpern and Julie Strand bring together almost two hundred recipes, including not only the quintessential examples of each cuisine, but also unusual dishes that provide surprising gastronomic rewards. Spanning the globe, these staples of international cuisine include gazpacho, jambalaya, and spaghetti alla bolognese, as well as an abundance of unexpected delights, such as Coriander and Lemon Soup; Lamb Stew with Eggplant, Saffron, and Ginger; and Penne with Black Olive Purée and Ricotta. \u003cp\u003e \u003c\/p\u003e\u003cem\u003eThe Good Food\u003c\/em\u003e puts the emphasis where it belongs: on the pleasure of preparing--and eating--excellent and timeless dishes.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 06, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914732802392,"sku":"9780062879691","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/d5pc_TCMxD9780062879691.webp?v=1792781680"},{"product_id":"van-leeuwen-artisan-ice-cream-hardcover","title":"Van Leeuwen Artisan Ice Cream - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLaura O'Neill\u003c\/b\u003e (Author), \u003cb\u003eBenjamin Van Leeuwen\u003c\/b\u003e (Author), \u003cb\u003ePeter Van Leeuwen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA collection of delicious and flavorful dairy and vegan ice creams made from simple, natural ingredients easily found in most pantries from Brooklyn's beloved and wildly popular ice cream emporium.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\"The flavors created by Van Leeuwen are what you'd expect from a Willy Wonka ice cream factory--if it were in Brooklyn.\" -- \u003cem\u003eMarie Claire\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Van Leeuwen Artisan Ice Cream Book\u003c\/em\u003e includes ice cream recipes for every palate and season, from beloved favorites like Vanilla to adventurous treats inspired by a host of international culinary influences, such as Masala Chai with Black Peppercorns and Apple Crumble with Calvados and Crème Fraîche. Each recipe--from the classic to the unexpected, from the simple to the advanced--features intense natural flavors, low sugar, and the best ingredients available. They also highlight vegan and non-dairy ice cream techniques.\u003c\/p\u003e\u003cp\u003eDetermined to revive traditional ice cream making using only whole ingredients sourced from the finest small producers, Ben, Pete, and Laura opened their ice cream business in Greenpoint, Brooklyn, with little more than a pair of buttercup yellow trucks. In less than a decade, they've become a nationally recognized name while remaining steadfast to their commitment of bringing ice cream back to the basics: creating rich flavors using real ingredients.\u003c\/p\u003e\u003cp\u003eRichly illustrated, told in a whimsical style, and filled with invaluable, easy-to-follow techniques and tips for making old-fashioned ice cream at home, \u003cem\u003eThe Van Leeuwen Artisan Ice Cream Book\u003c\/em\u003e includes captivating stories--and an explanation of the basic science behind these delicious creations. Enjoy these irresistible artisanal delights anytime--\u003cem\u003eThe Van Leeuwen Ice Cream Book\u003c\/em\u003e shows you how.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn the summer of 2008 the Van Leeuwen team rolled out their first two yellow ice cream trucks in New York City. Now, with over seven years of ice cream making under their belts, Laura, Ben, and Pete are delighted to share their recipes and stories with you.\u003c\/p\u003e\u003cp\u003eWith an emphasis on traditional practices and artisanal ingredients, \u003cem\u003eVan Leeuwen Artisan Ice Cream\u003c\/em\u003e will teach you how to make these delicious scoops at home and give you the foundation to create any flavor your heart desires.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10 x 7.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 16, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914738635096,"sku":"9780062329585","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/jKxYq3fR-F9780062329585.webp?v=1792781692"},{"product_id":"unprocessed-my-city-dwelling-year-of-reclaiming-real-food-paperback","title":"Unprocessed: My City-Dwelling Year of Reclaiming Real Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMegan Kimble\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn the tradition of Michael Pollan's bestselling\u003cem\u003e In Defense of Food \u003c\/em\u003ecomes this remarkable chronicle, from a founding editor of \u003cem\u003eEdible Baja Arizona\u003c\/em\u003e, of a young woman's year-long journey of eating only whole, unprocessed foods--intertwined with a journalistic exploration of what \"unprocessed\" really means, why it matters, and how to afford it.\u003c\/p\u003e\u003cp\u003eIn January of 2012, Megan Kimble was a twenty-six-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. \u003cem\u003eUnprocessed \u003c\/em\u003eis the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more--all while earning an income that fell well below the federal poverty line.\u003c\/p\u003e\u003cp\u003eWhat makes a food processed? As Megan would soon realize, the answer to that question went far beyond cutting out snacks and sodas, and became a fascinating journey through America's food system, past and present. She learned how wheat became white; how fresh produce was globalized and animals industrialized. But she also discovered that in daily life, as she attempted to balance her project with a normal social life--which included dating--the question of what made a food processed was inextricably tied to gender and economy, politics and money, work and play.\u003c\/p\u003e\u003cp\u003eBacked by extensive research and wide-ranging interviews--and including tips on how to ditch processed food and transition to a real-food lifestyle--\u003cem\u003eUnprocessed\u003c\/em\u003e offers provocative insights not only on the process of food, but also the processes that shape our habits, communities, and day-to-day lives.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMegan Kimble was a twenty-six-year-old living in a small apartment without even a garden plot to her name. But she knew that she cared about where her food came from, how it was made, and what it did to her body--so she decided to go an entire year without eating processed foods. \u003cem\u003eUnprocessed\u003c\/em\u003e is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more--all while she was a busy, broke city-dweller.\u003c\/p\u003e\u003cp\u003eWhat makes a food processed? The answer to that question went far beyond cutting out snacks and sodas, and led to a fascinating journey through America's food system, past and present. Megan learned how wheat became white, how fresh produce was globalized, and how animals were industrialized. But she also discovered that in daily life--conjuring meals while balancing a job, social life, and even dating--our edible futures are inextricably tied to gender and economy, politics and money, work and play.\u003c\/p\u003e\u003cp\u003eBacked by extensive research and wide-ranging interviews, and including tips on how to ditch processed food and transition to a real-food lifestyle, \u003cem\u003eUnprocessed\u003c\/em\u003e offers provocative insights not only on the process of food but also the processes that shape our habits, communities, and day-to-day lives. \u003c\/p\u003e--Sierra Club\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMegan Kimble was a twenty-six-year-old living in a small apartment without even a garden plot to her name. But she knew that she cared about where her food came from, how it was made, and what it did to her body--so she decided to go an entire year without eating processed foods. \u003cem\u003eUnprocessed\u003c\/em\u003e is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more--all while she was a busy, broke city-dweller.\u003c\/p\u003e\u003cp\u003eWhat makes a food processed? The answer to that question went far beyond cutting out snacks and sodas, and led to a fascinating journey through America's food system, past and present. Megan learned how wheat became white, how fresh produce was globalized, and how animals were industrialized. But she also discovered that in daily life--conjuring meals while balancing a job, social life, and even dating--our edible futures are inextricably tied to gender and economy, politics and money, work and play.\u003c\/p\u003e\u003cp\u003eBacked by extensive research and wide-ranging interviews, and including tips on how to ditch processed food and transition to a real-food lifestyle, \u003cem\u003eUnprocessed\u003c\/em\u003e offers provocative insights not only on the process of food but also the processes that shape our habits, communities, and day-to-day lives. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 23, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914739880280,"sku":"9780062382467","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/NjE2YqDKhN9780062382467.webp?v=1792781696"},{"product_id":"electric-smoker-cookbook-electric-smoker-recipes-tips-and-techniques-to-smoke-meat-like-a-pitmaster-hardcover","title":"Electric Smoker Cookbook: Electric Smoker Recipes, Tips, and Techniques to Smoke Meat like a Pitmaster - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHank Dunn\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eKindle MatchBook: Get the Kindle Edition FREE when you purchase the hardcover edition today!\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThere is nothing quite like real BBQ. Whether you are brand new to smoking meat, or a seasoned pit master, this cookbook will show you exactly how to prep and smoke dozens of different recipes easily in your electric smoker. From simple pulled pork to innovative smoked seafood with complex flavor profiles that are still a breeze to make at home in your electric smoker, you are guaranteed to enjoy this complete guide to smoking. This book empowers you to become a true pitmaster and wow your friends, family and neighbors with that one-of-a-kind flavor of real barbeque. This comprehensive resource ensures you'll be equipped to take on any smoking challenge and enjoy real barbecue every night of the week if you want to.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003eElectric Smoker Cookbook\u003c\/strong\u003e is your all-in-one resource for enjoying the very best barbecue you've ever tasted!\u003c\/p\u003e\u003cp\u003eThis \u003cstrong\u003eElectric Smoker Cookbook\u003c\/strong\u003e contains: \u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eDozens of Easy to Follow Recipes\u003c\/strong\u003e that are easily found at your local grocery store and that are ideal for cooking in your electric smoker - each with complete nutritional information\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eDelicious Smoked Meat For Every Occasion\u003c\/strong\u003e conveniently indexed and organized into chapters including Pork, Poultry, Seafood, and Beef dishes\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eA Complete Overview\u003c\/strong\u003e of smoking with your electric smoker, detailing the essential information you need to know to earn your reputation as the local \"pitmaster\"\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eHandy Charts and Indexes\u003c\/strong\u003e so all the information you need is at your fingertips\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eRecipes in this \u003cstrong\u003eElectric Smoker Cookbook\u003c\/strong\u003e include: Cajun Smoked Catfish, Beer Can Chicken, Bacon Wrapped Smoked Shrimp, Applewood Smoked Chicken, Beef Tenderloin, Montreal Smoked Meat, Cedar Plank Smoked Salmon, and much more! \u003cstrong\u003eGrab this book today and see for yourself what kind of amazing BBQ you can make tonight in your electric smoker!\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 100\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.31 x 9.25 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 20, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914911125848,"sku":"9780995851689","price":32.36,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/kCZAzIktMf9780995851689.webp?v=1792785247"},{"product_id":"amazing-meat-recipes-the-carnivores-cookbook-of-tasty-dish-ideas-paperback","title":"Amazing Meat Recipes: The Carnivore's Cookbook of Tasty Dish Ideas! - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eThomas Kelly\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eOne question many cooks ask, is \"How can I cook different kinds of meat properly?\"This cookbook tackles that question clearly, by helping you to master beginner-friendly recipes. You can pick the ingredients up fairly easily, and you'll be able to cook a variety of meats with new confidence. How many ways can you cook meat? Does that seem like an unusual question?There are TWO ways to cook meat - any meat. You'll either be cooking low and slowly or hot and speedily. You don't want to have anything in between these two, or the meat will end up being tough.So, whether you happen to be frying, boiling, barbecuing, grilling, steaming, roasting or stewing, the slow or fast rule still applies. Meats have muscle within them, and connective fibers. The fibers consist largely of a tough type of tissue. It will begin slowly breaking down at about 120 F. Any hotter than that and the muscles begin breaking down, as well. The juice will run out and the meat will become tough. When you cook slowly, at low temperatures, it will soften meat and give it a succulent texture often seen with braised meats and stew. You can be sure that the recipes in this cookbook will show you just the way to cook many types of meat. You'll be self-confident in no time. Read on and learn what meat can teach you...\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 86\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.18 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 02, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914911158616,"sku":"9781077660465","price":13.82,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ZaNJZ9QBQ49781077660465.webp?v=1792785247"},{"product_id":"from-peppers-to-hot-sauce-cookbook-delicious-simple-homemade-hot-sauce-recipes-for-spice-lovers-paperback","title":"From Peppers to Hot Sauce Cookbook: Delicious Simple Homemade Hot Sauce Recipes for Spice Lovers - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eThomas Kelly\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eDo you love yourself some hot sauce? We do too! You don't have to be a southern bell to appreciate a good bottle of heat. Hot sauce has quickly become a staple in everyday cooking. Many of the meals and dishes prepared in home and commercial establishments include a lot of hot sauces as part of the ingredients used thus making hot sauces an almost everyday requirement. This Hot Sauce Cookbook will walk you through preparing 30 spectacular hot sauce recipes that can be used daily or as often as you please to help you understand the world of hot sauces and pastes. The aim is to get you fully acquainted with various peppers, and how they behave when combined with other local ingredients. There is so much to learn and explore so, grab your copy of the From Peppers to Hot Sauce Cookbook today!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 80\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.21 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 27, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914912141656,"sku":"9781076501608","price":25.63,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/RvGHh9LSyp9781076501608.webp?v=1792785250"},{"product_id":"the-creative-forager-how-to-use-wild-foods-in-the-kitchen-paperback","title":"The Creative Forager: How to Use Wild Foods in the Kitchen - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTim Boucher\u003c\/b\u003e (Contribution by), \u003cb\u003eJeremy V. Puma\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFood is all around us, if you learn where to look, and how to prepare it. This is a book about how to use wild plants in the kitchen. Think of it as inspiration and techniques you can use for culinary experimentation. Seattle foraging teacher Jeremy Puma delves into the world of wild plants and edible weeds, going beyond the basics of salads and stews. Packed with useful theories and delicious recipes, \"The Creative Forager\" will be a welcome addition to the kitchen bookshelf of anyone interested in eating wild.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 156\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.33 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 28, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914912207192,"sku":"9780692095447","price":20.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vPHkzqfDw39780692095447.webp?v=1792785249"},{"product_id":"the-international-eggplant-cookbook-paperback","title":"The International Eggplant Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eShirley Smalheiser\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNOTE: AMAZON WILL SHIP THIS BOOK WITHIN 48 HOURS EVEN IF IT SAYS, \"WITHIN 2 to 4 WEEKS\" OR \"TEMPORARILY OUT OF STOCK.\"\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eEggplant lovers, look no further! 136 delicious \u0026amp; delectable eggplant recipes from around the world - even desserts and sweets! You will be amazed at the diversity of eggplant in these international recipes.\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eWritten by an \"eggplant junkie,\" you'll find favorite recipes like Greek Moussaka, Italian Eggplant Parmigiana, French Ratatouille, Hunan Style Eggplant, Eggplant salad, Indonesian Beef and Green Beans, and North African Turkey Balls from Morocco.\u003c\/p\u003e \u003cp\u003eYou'll even find eggplant-enhanced versions of traditional recipes such as chili, beef stew, and meat loaf.\u003c\/p\u003e \u003cp\u003eAnd don't forget dessert! Mock Pumpkin Mousse, Chocolate Eggplant Drop Cookies, and Eggplant Marmalade are just three of 10 desserts and sweets made with eggplant in this cookbook.\u003c\/p\u003e \u003cp\u003eThe recipes are broken down into sections: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eAppetizers \u0026amp; Salads\u003c\/li\u003e \u003cli\u003eSoups\u003c\/li\u003e \u003cli\u003eEggs \u0026amp; Cheese\u003c\/li\u003e \u003cli\u003eFish\u003c\/li\u003e \u003cli\u003ePoultry\u003c\/li\u003e \u003cli\u003eBeef\u003c\/li\u003e \u003cli\u003eVegetables\u003c\/li\u003e \u003cli\u003eBeans, Grains \u0026amp; Pasta\u003c\/li\u003e \u003cli\u003eDesserts \u0026amp; Sweets\u003c\/li\u003e \u003cli\u003eMiscellaneous Recipes\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eTo make your mouth water even more, click the book cover to Look Inside the Book and see the Table of Contents listing all the recipes.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eThis is truly an international cookbook: oven temperatures are given in Fahrenheit, Celsius and the Mark system; volume and weights are given in Standard U.S. and Metric systems.\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eYou, too, are destined to become an \"eggplant junkie\" with all the exciting recipes this cookbook has to offer.\u003c\/p\u003e \u003cp\u003ePlus! The author knows her eggplant: you'll also learn the history and folklore, cultivation, varieties, nutritional value, and many uses for this mysterious vegetable other than for food. (Hmmm, what could they be?)\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eScroll up and click \"Add to Cart\" now!\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eShirley Smalheiser has been a world traveler for five decades. Wherever she travels, she seeks out the favorite restaurants of the locals, so she's sure to taste the authentic local cuisine.\u003c\/p\u003e \u003cp\u003eWhile traveling, she often takes advantage of local cooking schools, such as learning Thai cooking while in Thailand, and Chinese cooking in China.\u003c\/p\u003e \u003cp\u003eShirley taught food and nutrition in the United States for over a decade. She is a Home Economist with a Master's Degree from the University of Iowa.\u003c\/p\u003e \u003cp\u003eShirley's breadth and depth of knowledge of international cooking is impressive and inspiring, as is her ability to make the subject easy even for beginners.\u003c\/p\u003e \u003cp\u003eShirley is now a happy, healthy, globe-trotting senior citizen. When she's not traveling the world, she lives in Israel, in the Negev, where she continues to teach about food and nutrition.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eScroll up and click \"Add to Cart\" now!\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 180\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9.61 x 6.69 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 19, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914912239960,"sku":"9780983149941","price":17.24,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/X1nRVduuh59780983149941.webp?v=1792785249"},{"product_id":"the-british-virgin-islands-the-hometown-lowdown-guide-to-travel-and-taste-paperback","title":"The British Virgin Islands: The Hometown Lowdown Guide to Travel and Taste - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePaul Spicer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMention the British Virgin Islands, and people immediately think of the \"yachting capital of the world.\" However, with Anegada lobster, local conch, fresh papaya, mangos, and passion fruit galore, the British Virgin Islands are home to much more than brilliant sun and tranquil waters. In fact, the islands are brimming with the best local ingredients, recipes, and chefs in all of the Caribbean.\u003c\/p\u003e \u003cp\u003eIn this mouthwatering guide, Paul Spicer takes you on a tour of the region and shares the delectable secrets of its cooking. Visit the Sage Mountain National Park on Tortola, where you'll find fruit in every direction and encounter the sweet-and-sour tang of local mango chutneys-the perfect complement to a roti, an East Indian crepe-like wrap filled with meat or vegetables. Discover the best places to get callaloo, a Caribbean version of gumbo. Get an insider's recommendations for the most romantic dining destinations and for hidden beachside pubs.\u003c\/p\u003e \u003cp\u003ePart cookbook and part travel guide, \u003ci\u003eThe British Virgin Islands: The Hometown Lowdown Guide to Travel and Taste\u003c\/i\u003e introduces you to the finest seaside restaurants and recipes, offers a peek inside island kitchens, and provides a colorful evocation of life in the British Virgin Islands.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 184\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.39 x 11 x 8.25 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 12, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914912633176,"sku":"9780595421534","price":24.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/EYUDeDGDyn9780595421534.webp?v=1792785250"},{"product_id":"the-new-greengrocer-cookbook-hardcover","title":"The New Greengrocer Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePete Carcione\u003c\/b\u003e (Editor), \u003cb\u003eJoe Carcione\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eGood food, good nutrition, and good sense! The New Greengrocer Cookbook will change your shopping and cooking habits forever! Pete Carcione provides a new, expanded version of Joe Carcione's bestselling cookbook, The Greengrocer Cookbook. Sharing heralded recipes from the Carcione family, fruit and vegetable experts, and fans of his father's TV show and column, he enhances and updates the cookbook that earned accolades from The TV Guide and Publisher's Weekly. The New Greengrocer Cookbook provides great new recipes and information for shopping and cooking with the very freshest produce available for every season. Organized for easy reference by seasons, you'll find great tips on how to find the best buys and how to prepare everything from apples to zucchinis. In addition, you'll benefit from new sections which address health issues today, like new exotic fruits and vegetables and antioxidants. Together Joe and Pete Carcione have created one of the best seasonal cookbooks available. It will change your shopping and cooking habits forever.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.94 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 21, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914913288536,"sku":"9780982746523","price":32.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PCYvRtIdp9780982746523.webp?v=1792785251"},{"product_id":"the-ultimate-nutella-cookbook-a-brand-new-nutella-experience-paperback","title":"The Ultimate Nutella Cookbook: A Brand New Nutella Experience - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHeston Brown\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eCooking is great, but it can be easier. A jar of Nutella might be all you need to make this happen. As you may have guessed, Nutella does make sure that everything becomes easier, therefore, more fun. You do not need to have years of experience under your belt before you make Nutella recipe - everything you need is a little bit of effort and this cookbook. This combination will, no doubt, ensure that you get the most out of this Nutella experience. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eYou are responsible for the effort to make this happen; we are responsible for the book to guide you, so let us talk more about the book. \u003cp\u003e\u003c\/p\u003eThis book is designed to help you create a Nutella fantasy, and the good thing about this is that you can bring this fantasy to life. Sure, you may have used Nutella prior to this time, but think of all the new things you will learn in this one. Having a hard time visualizing this? No, problem, we will give you a glimpse into this world. With this great cookbook, you get the opportunity to be equipped with different and easy ways Nutella can be utilized. That is not all; you will have this exceedingly great feeling when you look at the perfect creation you create. That's quite exciting, isn't it? \u003cp\u003e\u003c\/p\u003eA little guess here; you are looking for something really inviting and delicious. That's right; you are looking for this cookbook. Well, you have found it. Go on; try some or all of the fantastic recipes this Nutella cookbook tenders. One thing is guaranteed, you will not look at Nutella the same way again - in a good way. \u003cp\u003e\u003c\/p\u003eWhat are you waiting for?\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 94\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.23 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914913485144,"sku":"9781096507239","price":17.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/icrVURd8cU9781096507239.webp?v=1792785251"},{"product_id":"half-baked-harvest-super-simple-more-than-125-recipes-for-instant-overnight-meal-prepped-and-easy-comfort-foods-a-cookbook-hardcover","title":"Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTieghan Gerard\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - \u003cb\u003eThere's something for everyone in these 125 easy, show-stopping recipes: fewer ingredients, foolproof meal-prepping, effortless entertaining, and everything in between, including vegan and vegetarian options!\u003c\/b\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eBUZZFEED \u003c\/i\u003eAND \u003ci\u003eFOOD NETWORK\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\"Those indulgent, comfort food-esque dishes [Tieghan is] known for aren't going anywhere. . . . You'll be hard-pressed to decide which one to make first.\"--\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWe all want to make and serve our loved ones beautiful food--but we shouldn't have to work so hard to do it. With \u003ci\u003eHalf Baked Harvest Super Simple, \u003c\/i\u003e Tieghan Gerard has solved that problem. \u003cp\u003e\u003c\/p\u003eOn her blog and in her debut cookbook, Tieghan is beloved for her freshly sourced, comfort-food-forward recipes that taste even better than they look. \u003ci\u003eHalf Baked Harvest Super Simple\u003c\/i\u003e takes what fans loved most about \u003ci\u003eHalf Baked Harvest Cookbook\u003c\/i\u003e and distills it into quicker, more manageable dishes, including options for one-pot meals, night-before meal prep, and even some Instant Pot(R) or slow cooker recipes. Using the most important cooking basics, you'll whip up everyday dishes like \u003cb\u003eCardamom Apple Fritters\u003c\/b\u003e, \u003cb\u003eSpinach and Artichoke Mac and Cheese\u003c\/b\u003e, and \u003cb\u003eLobster Tacos\u003c\/b\u003e to share with your family, or plan stress-free dinner parties with options like \u003cb\u003eSlow Roasted Moroccan Salmon\u003c\/b\u003e and \u003cb\u003eFresh Corn and Zucchini Summer Lasagna\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eEspecially for home cooks who are pressed for time or just starting out, \u003ci\u003eHalf Baked Harvest Super Simple\u003c\/i\u003e is your go-to for hassle-free meals that never sacrifice taste.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eTieghan Gerard\u003c\/b\u003e is a food photographer, stylist, recipe developer, and cookbook author. Her blog, Half Baked Harvest, features a hearty mix of savory, sweet, healthy, and indulgent recipes. She believes every diet should include a little bit of chocolate because balance is the key to life!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.1 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 29, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914915451224,"sku":"9780525577072","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ivpepZV0EM9780525577072.webp?v=1792785254"},{"product_id":"the-oxford-companion-to-cheese-hardcover","title":"The Oxford Companion to Cheese - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCatherine Donnelly\u003c\/b\u003e (Editor in Chief), \u003cb\u003eMateo Kehler\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWinner of the 2017 James Beard Award for Reference \u0026amp; Scholarship\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. \u003cp\u003e\u003c\/p\u003e\u003cem\u003eThe Oxford Companion to Cheese\u003c\/em\u003e is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. \u003cp\u003e\u003c\/p\u003eThe \u003cem\u003eCompanion\u003c\/em\u003e also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. \u003cp\u003e\u003c\/p\u003eAn astonishing 325 authors contributed entries to the \u003cem\u003eCompanion\u003c\/em\u003e, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. \u003cp\u003e\u003c\/p\u003eThis landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eDr. Catherine Donnelly\u003c\/strong\u003e, Editor-in-Chief, is a Professor of Nutrition and Food Science at the University of Vermont. She is the co-director of the Vermont Institute for Artisan Cheese, America's first and only comprehensive academic research center devoted to artisan cheese. She previously served as the Associate Director for the Northeast Center for Food Entrepreneurship, a research consortium between Cornell and the University of Vermont. Dr. Donnelly has been recognized by her colleagues for her many contributions to improving Listeria detection. Widely regarded as an international expert on this bacterial pathogen, she has published numerous articles and book chapters and delivered hundreds of presentations on the topic of Listeria. Her current scholarly interests include investigating the microbiological safety of raw milk cheeses aged for 60 days. Dr. Donnelly is the Editor of the book \u003cem\u003eCheese and Microbes\u003c\/em\u003e, and she is the Scientific Editor of the Food Microbiology and Safety Section of the \u003cem\u003eJournal of Food Science\u003c\/em\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 872\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.9 x 10.1 x 7.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 22, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914915680600,"sku":"9780199330881","price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/fVr-RSqMFK9780199330881.webp?v=1792785254"},{"product_id":"seasonal-appetite-a-chefs-celebration-of-vermonts-seasons-paperback","title":"Seasonal Appetite: A Chef's Celebration of Vermont's Seasons - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMarcie Kaufman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eVermont's natural landscape is the canvas for the creation of a cookbook designed to satiate our seasonal appetite. \u003c\/p\u003e \u003cp\u003e The four chapters of the book, \u003ci\u003eThe Spring Season, The Summer Season, The Autumn Season\u003c\/i\u003e and \u003ci\u003eThe Winter Season\u003c\/i\u003e are defined by professional restaurant menus. Each menu offers the passionate cook a tempting selection of recipes for appetizers, breads, soups, salads, entrées and desserts. The recipes are classic formulas, researched and reinterpreted to offer Vermont ingredients at their seasonal peak of freshness, flavor and nourishment. \u003c\/p\u003e \u003cp\u003eOpen the pages of \u003ci\u003eSEASONAL APPETITE\u003c\/i\u003e, from season to season elegant dining preparations beckon celebration. Recipes are clearly written. Basic cooking and baking techniques are accomplished with step-by-step instruction. Culinary terms and procedures are defined with each recipe. And detailed plating designs impart a professional presentation to your meal. A Source Directory boasting some of Vermont's finest food producers and purveyors offer the discerning cook quality ingredients. \u003c\/p\u003e \u003cp\u003eCelebrate nature's bounty with the creation of a memorable meal to nourish and satiate seasonal appetite. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 292\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.61 x 11 x 8.25 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 27, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914915942744,"sku":"9780595431212","price":32.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/cxCMzTyAFU9780595431212.webp?v=1792785255"},{"product_id":"as-old-as-time-a-culinary-odyssey-using-flavored-olive-oils-and-balsamic-vinegars-paperback","title":"As Old As Time: A Culinary Odyssey Using Flavored Olive Oils and Balsamic Vinegars - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichele Castellano Senac\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAs Old As Time is a culinary odyssey into the world of pure and flavored olive oils and balsamic vinegars. Make healthy and delicious foods a part of your life with 65 full-flavored recipes, along with simple variations for even more menu options. Learn about the power of these ancient foods that are as relevant today as they have been throughout the ages.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 142\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.3 x 9.61 x 6.69 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 05, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914916335960,"sku":"9780692305348","price":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/VC4xbcw9IU9780692305348.webp?v=1792785255"},{"product_id":"purba-feasts-from-the-east-oriya-cuisine-from-eastern-india-hardcover","title":"Purba: Feasts from the East: Oriya Cuisine from Eastern India - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLaxmi Parida\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eNot just a recipe book but a comprehensive survey of culinary delights from the eastern Indian state of Orissa, better known for the architectural splendors of its ancient temples in Konarak and Puri.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 232\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.81 x 9.6 x 6.16 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 02, 2003\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914917515608,"sku":"9780595656226","price":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/9kJHpMXdga9780595656226.webp?v=1792785257"},{"product_id":"simple-world-of-spice-cookbook-spice-recipes-to-add-flavor-to-your-kitchen-paperback","title":"Simple World of Spice Cookbook: Spice Recipes to Add Flavor to Your Kitchen - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBarbara Riddle\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWhether you are hosting a BBQ, taking up Smoking meats or simply seeking a sauce or marinade, these spice recipes will keep you covered. This Spice Cookbook is simply a must have when trying to mix herbs in an attempt to add flavor to your kitchen. In this cookbook, we will explore 30 simple and creative spice recipes that will redefine everything you cook. What's even better is that all the recipes featured in this book can be made with low cost ingredients that are easy to access from your local grocery stores or backyard herb garden. No dish is complete without the right spice. Grab your copy of this Spice Cookbook today and give yourself an opportunity to spice up your diet.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 68\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.14 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 04, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914918662488,"sku":"9781077996861","price":13.82,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/FLphZvnz4d9781077996861.webp?v=1792785259"},{"product_id":"porsche-cooks-vegan-recipes-for-the-soul-paperback","title":"Porsche Cooks Vegan: Recipes for the Soul - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePorsche a. Thomas\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eCelebrity Chef Porsche Thomas shares her favorite and most popular recipes to get you started on YOUR vegan journey! \u003c\/p\u003e\u003cp\u003ePorsche's a twin-mom to August and Berlin, lover of food and Russell Simmons' personal vegan chef.\u003c\/p\u003e\u003cp\u003e\"I specialize in soulful food and strive to make the concept of Veganism accessible to all by educating, sharing recipes and shooting fun videos with my boys in tow.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 130\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.35 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 01, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914918826328,"sku":"9780692119471","price":37.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/kemx3EcQnP9780692119471.webp?v=1792785259"},{"product_id":"robbing-the-bees-a-biography-of-honey-the-sweet-liquid-gold-that-seduced-the-world-paperback","title":"Robbing the Bees: A Biography of Honey--The Sweet Liquid Gold That Seduced the World - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHolley Bishop\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eHoney has been waiting almost ten million years for a good biography. Bees have been making this prized food -- for centuries the world's only sweetener -- for millennia, but we humans started recording our fascination with it only in the past few thousand years. Part history, part love letter, \u003ci\u003eRobbing the Bees\u003c\/i\u003e is a celebration of bees and their magical produce, revealing the varied roles of bees and honey in nature, world civilization, business, and gastronomy. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e To help navigate the worlds and cultures of honey, Bishop -- beekeeper, writer, and honey aficionado -- apprentices herself to Donald Smiley, a professional beekeeper who harvests tupelo honey in the Florida panhandle. She intersperses the lively lore and science of honey with lyrical reflections on her own and Smiley's beekeeping experiences. Its passionate research, rich detail, and fascinating anecdote and illustrations make Holley Bishop's \u003ci\u003eRobbing the Bees\u003c\/i\u003e a sumptuous look at the oldest, most delectable food in the world.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eHolley Bishop, \u003c\/b\u003e a beekeeper for six years, has spent thousands of hours observing bees, harvesting honey, and amassing a collection of related books, gadgets, and stories. A graduate of Brown University, she completed a degree at the Columbia University School of Journalism and has worked in book publishing and written for numerous magazines\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.5 x 5.56 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 01, 2006\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914919088472,"sku":"9780743250221","price":20.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/VpoGoZQOhK9780743250221.webp?v=1792785259"},{"product_id":"charcuterie-the-craft-of-salting-smoking-and-curing-hardcover","title":"Charcuterie: The Craft of Salting, Smoking, and Curing - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael Ruhlman\u003c\/b\u003e (Author), \u003cb\u003eBrian Polcyn\u003c\/b\u003e (Author), \u003cb\u003eYevgenity Solovyev\u003c\/b\u003e (Illustrator)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cem\u003eCharcuterie\u003c\/em\u003e exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. \u003cem\u003eCharcuterie: Revised and Updated\u003c\/em\u003e will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.\u003c\/p\u003e\u003cp\u003eEarly in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience \"became a fascination that transformed into a quest\" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. \"My Polish grandma made kielbasa every Christmas and Easter,\" he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.\u003c\/p\u003e\u003cp\u003eRuhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. \u003cem\u003eCharcuterie: Revised and Updated\u003c\/em\u003e is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.\u003c\/p\u003e\u003cp\u003eThoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, \u003cem\u003eCharcuterie: Revised and Updated\u003c\/em\u003e remains the undisputed authority on charcuterie.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 10.1 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 03, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914919383384,"sku":"9780393240054","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/xzqo-6Xvlv9780393240054.webp?v=1792785260"},{"product_id":"at-saras-table-chester-creek-cafe-20th-anniversary-cookbook-a-celebration-of-the-food-the-farmers-the-talent-and-the-vision-that-created-this-much-paperback","title":"At Sara's Table Chester Creek Cafe 20th Anniversary Cookbook: A celebration of the food, the farmers, the talent and the vision that created this much - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJillian M. Forte\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFor 20 years, At Sara's Table Chester Creek Cafe owners Barb Neubert and Carla Blumberg have provided a welcoming space and championed \u003cstrong\u003ediversity, sustainability, and local farms\u003c\/strong\u003e, to create delicious comfort food with a twist. This \u003cstrong\u003ecookbook\u003c\/strong\u003e covers over 90 of the most popular dishes from \u003cstrong\u003eBreakfast, Lunch, Dinner, Soups, Salads, Sides, and the Bakery\u003c\/strong\u003e. Full of \u003cstrong\u003eculinary tips and tricks\u003c\/strong\u003e from the kitchen crew, past and present, and antidotes from beloved servers. It includes the inside story of the history of the owners and the restaurant. It evokes memories of the past through flavorful dishes and warm recollections. Inspiring the home cook to try our classic recipes and learn the skills needed to create the dishes. Each recipe highlights whether it is \u003cstrong\u003egluten or dairy-free, vegan, vegetarian or Keto\u003c\/strong\u003e and offers creative substitutions to meet those needs. Nourish your body and savor the stories that make At Sara's Table Chester Creek Cafe a community space for all of us.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 202\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.43 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 25, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914920005976,"sku":"9798987052303","price":35.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/K5x8LK9juU9798987052303.webp?v=1792785261"},{"product_id":"secrets-of-saffron-the-vagabond-life-of-the-worlds-most-seductive-spice-paperback","title":"Secrets of Saffron: The Vagabond Life of the World's Most Seductive Spice - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePat Willard\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003ePat Willard's enticing exploration of the exotic spice saffron describes its journey from the ancient Sumerian kingdoms, Persia, and the island of Crete to the Pennsylvania Dutch in America. Through a beautiful blend of personal stories, myths, history, quotations, ancient remedies, and modern recipes, Willard takes us from Cleopatra's bath to the medieval court of France and beyond. A practical guide to buying, using, and even growing saffron as well as a cookbook containing recipes ranging from Paella Valenica to Saffron Consommé, this magical account is perfect for anyone who has ever been teased by this seductive spice.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003ePat Willard is the author of \u003ci\u003ePie Every Day\u003c\/i\u003e and \u003ci\u003eA Soothing Broth\u003c\/i\u003e. She lives in Brooklyn, New York.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 8.2 x 5.58 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 11, 2002\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914920464728,"sku":"9780807050095","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/6Y-92YjxBs9780807050095.webp?v=1792785260"},{"product_id":"cant-beat-em-eat-em-40-invasive-species-with-recipes-hardcover","title":"Can't Beat 'Em, Eat 'Em!: 40 Invasive Species With Recipes - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePhilippe Parola\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eI invite you to join me on my mission in fighting the fight to preserve our ecosystem against the imminent threat of invasive species. my solution is very transparent; if we \u003cstrong\u003eCan't Beat 'Em, Eat 'Em!\u003c\/strong\u003e Together, we can make a difference by cooking and eating invasive species \u003cstrong\u003eONE BITE AT A TIME!\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWe can diminish invasive species populations and minimize their threat to the ecosystem, so they can coexist in harmony with native species. In joining me on this quest, we will boost local economies and create new jobs by promoting the commercial harvest of invasive species!\u003c\/p\u003e\u003cp\u003eThis one-of-a-kind book features 40 invasive species in the United States. With each species, not only have we provided photos for you to identify them and information about them, but I have also crafted a gourmet-minded recipe for each one. I encourage you to use these recipes and cooking instructions which you can easily adapt to your regional flair and preferred taste.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eJoin me in the fight to save our ecosystem for future generations!\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 146\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 25, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914920694104,"sku":"9798218116538","price":63.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Cc5S9YF5qs9798218116538.webp?v=1792785261"},{"product_id":"food-that-works-real-meals-to-survive-the-9-to-5-paperback","title":"Food That Works: Real Meals to Survive the 9 to 5 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMalia Dell\u003c\/b\u003e (Author), \u003cb\u003eMelissa Kelly\u003c\/b\u003e (Foreword by), \u003cb\u003eCookbook Construction Crew\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMost of us work long hours, so we need fast, healthful, portable breakfasts and lunches. Then, when we get home at night, we need easy delicious dinners that can be assembled in about the same amount of time it takes to change into our sweatpants. Having a busy schedule does not mean we must compromise our health, settling for subpar meals in a restaurant or from a cardboard box or drive-thru window. \u003c\/p\u003e \u003cp\u003eYou work hard; you deserve fresh food. Malia Dell created this food system so you don't have to think. You can go to the store with a complete shopping list and come home with a plan for the whole week. \u003c\/p\u003e \u003cp\u003e\u003cem\u003eFood That Works\u003c\/em\u003e is a Monday-through-Friday survival cookbook, designed specifically for busy people who want to eat more meals prepared at home and fewer meals out. Each week, many of us go through the same routine of making shopping lists, going to the store, and planning what the hell to eat. Being tired and unprepared during the week, we end up settling for most of our meals out, only to watch all of our fresh food rot in the fridge-again. Why recreate the wheel? Buy this book and you will no longer dread going to the grocery store. All of the information you need for successful meal planning has been captured between these two covers.\u003c\/p\u003e \u003cp\u003e\u003cem\u003eFood That Works\u003c\/em\u003e offers you five great weekly menus to choose from, all paired with shopping lists, prep instructions, and realistic recipes for the week. It teaches you to be a savvy shopper and encourages you to select the best quality ingredients by reading ingredients labels, moving you away from settling for processed and packaged foods.\u003c\/p\u003e \u003cp\u003e\u003cem\u003eFood That Works\u003c\/em\u003e teaches you how to prep, keep food in rotation, and run your kitchen efficiently-like a restaurant! It provides healthful recipes for the meals you already know and love (burgers, tacos, chili, BBQ chicken), all designed to have minimal clean up. \u003cem\u003eWho has time to clean?\u003c\/em\u003e These delicious recipes will get you out of your ol' familiar-food rut. You will have a plan for every ingredient you buy, and there will be no more food waste! \u003c\/p\u003e \u003cp\u003eNo matter what your level of cooking knowledge, this book has you covered. It has been used by people whose skills range from novice to chef. This book provides detailed guides to ingredients and utensils, and gets beginners started in the kitchen with confidence. It contains everything you need to know, from food shopping to assembling nutritious recipes, and even more importantly, how to realistically implement this plan during the workweek. \u003c\/p\u003e \u003cp\u003eThis books turns your fridge into a whole food salad bar (baked chicken breasts, hard-boiled eggs, baked sweet potatoes, chopped vegetables), so when you swing open the door--BOOM--all your possibilities are right there in front of you. Not all of my techniques are glamorous, but they work. Sometimes, you just need to be able to slam some good food down your gullet and move on. This is real food on the fly. Let's do this!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 166\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.45 x 9.25 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 13, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914921578840,"sku":"9780996395069","price":39.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/VofY4T0GYH9780996395069.webp?v=1792785263"},{"product_id":"cooking-with-licorice-sweet-and-savory-gourmet-licorice-recipes-for-fine-dining-paperback","title":"Cooking with Licorice: Sweet and Savory Gourmet Licorice Recipes for Fine Dining - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eChristina Tosch\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFrom soups and salads to pies and puddings, cooking with licorice will add flavor to lots of different recipes. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIt is so much more than just a candy confectionery, and its elegant herbal taste makes it a versatile culinary ingredient for sweet and savory recipes. \u003cp\u003e\u003c\/p\u003eHere, you will discover how to use licorice in its root, powder, syrup, liqueur and candy forms. \u003cp\u003e\u003c\/p\u003eAdd licorice powder to potatoes and serve with lamb, infuse licorice root in meaty veal stew or let licorice candy steal the show in homemade ice cream. \u003cp\u003e\u003c\/p\u003eDiscover how to use this versatile ingredient in appetizers, lite bites, mains, desserts and sweet treats including: \u003cp\u003e\u003c\/p\u003e- Black Chicken Soup with Licorice and Ginseng\u003cbr\u003e- Icelandic-style Licorice Beets with Cheese and Caramelized Oats\u003cbr\u003e- Pork Chops with Walnut Liqueur, Prunes and Licorice\u003cbr\u003e- Roasted Duck with Licorice-Red Wine Sauce\u003cbr\u003e- Licorice Meringues with Dark Chocolate Cream and Mixed Berries\u003cbr\u003e- Date and Licorice Fudge \u003cp\u003e\u003c\/p\u003eIf you are hosting a dinner party and are looking to create a gourmet meal, search no more. Read on and discover how Cooking with Licorice can make a great recipe a gourmet one!\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 148\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.34 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 15, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914921546072,"sku":"9781098823917","price":17.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/kNjpSllRVp9781098823917.webp?v=1792785263"}],"url":"https:\/\/usa-markt.com\/collections\/books-cooking-specific-ingredients.oembed","provider":"usa-markt","version":"1.0","type":"link"}