Finalist for the Guild of Food Writers Specialist or Single Subject Cookbook Award 2020'If you only have one book about how to make bread, this should really be it.
Balancing your diet by consuming animal protein is straightforward - a chicken breast, fillet of salmon or lamb chop are nearly pure protein - but there is very little that offers the vegetarian, vegan - or flexitarian - that ease.
'This book is a much-needed, unique and very practical guide to how you can use the new knowledge of the gut microbes to improve your health as well as developing and expanding your skills in the kitchen.
Your simple, step-by-step resource to safely canning and preserving foods at homeFrom soups and stews to broths and beans and entire meals in a jar, pressure canning is a time-honored craft that allows you to safely and affordably preserve the food your family loves to eat.
"e;More than just a cookbook, it's a trip down memory lane, as the author skillfully takes us on a journey with each recipe, back to her beloved Kentucky.
American tavern owners caused a sensation in the late eighteenth century when they mixed sugar, water, bitters, and whiskey and served the drink with rooster feather stirrers.
Traditional and contemporary vegan recipes for holiday celebrations year-roundFood and holidays go hand in hand, but for many vegans, cooking traditional celebration menus can be stressful.
In addition to more than 150 recipes this title includes explanations of gourmet jargon, where to find unique ingredients, as well as suggestions on substitutions (considering both price and availability).
