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The Power of Sprinkles: A Cake Book by the Founder of Flour Shop
by Amirah Kassem“Kassem’s cakes are pure rainbow joy.” —Food & WineIn this wildly cheerful cookbook, New York bakery owner Amirah Kassem preaches the power of sprinkles. A modern-day Willy Wonka, Kassem reminds us that joy can be found in creating something delightful and delicious, that baking a cake for someone is the best thing in the world, and that, when it comes to cake decorating, any mistake can be covered in sprinkles (and everyone will love it anyway!). With twenty-nine different cakes—from unicorn cakes and donut cakes to cakes that look like reindeer, popcorn, spaghetti, and avocado toast—and packed with photographs, illustrations, and infinite ideas, The Power of Sprinkles is a book for bakers and cake decorators at every age and level.“One of the few figures in the food industry who can get the fashion set to eat their carbs.” —Vogue
Mumbai Modern: Vegetarian Recipes Inspired By Indian Roots And California Cuisine
by Amisha Dodhia GurbaniDiscover a world of spice and color in this celebration of Indian cuisine made for the American kitchen. Indian cooks are masters of flavor. Enjoyed and revered worldwide, the best Indian food offers comfort, wonder, and beauty. In Mumbai Modern, Amisha Dodhia Gurbani delivers a marriage of traditional Gujarati cuisine, Mumbai street food, and modern innovation inspired by the bountiful fresh ingredients on offer in her adopted home of California. Mumbai Modern offers more than 100 vegetarian recipes, complete with Gurbani’s stunning photographs, including breakfasts (Pear and Chai Masala Cinnamon Rolls); appetizers and salads (Dahi Papdi Chaat); mains (Ultimate Mumbai-California Veggie Burger); bread (Wild Mushroom and Green Garlic Kulcha), rice, and snacks (Cornflakes Chevdo); sauces, dips, and jams (Blood Orange and Rosemary Marmalade); desserts (Masala Chai Tiramisu with Rose Mascarpone, Whipped Cream, and Pistachio Sprinkle); and drinks (Nectarine, Star Anise, and Ginger Shrub). Alongside family stories, history, culture and more, this vibrant cookbook is a triumph of Indian-American culinary brilliance.
Potential Pulses: Genetic and Genomic Resources
by Parul Sharma Amit Kumar Singh Olubukola Oluranti Babalola Dr Mithlesh Kumar Daniel B. Adewale Dr Michael Abberton Gopal Katna Kanishka Chandora Martial Nounagnon Gautier Roko Nadège Adoukè Agbodjato Durand Dah-Nouvlessounon Lamine Baba-Moussa Kirti Rani Shailesh Kumar Jain Moti Lal Mehriya Dr Gayacharan Swarup K. Parida Debashish Chattopadhyay D. C. Joshi P. S. Basavaraj Ramya Rathod Krishna Kumar Jangid K. M. Boraiah C. B. Harisha H. M. Halli Kuldeep Tripathi K. Sammi Reddy Carine Nono Temegne Isabel Milagros Figari Esaïe Tsoata Paul Agendia Francis Ajebesone Ngome Anupam Tripathi S. Gurumurthy C. Mahadevaiah DevindrappaThe fight against global hunger demands a fresh perspective. Lesser-known legumes, often called 'potential pulses', can play a pivotal role. These underutilized powerhouses, including adzuki bean, bambara groundnut, faba bean, cowpea, grass pea and horse gram, among others, are currently untapped resources. Their potential goes beyond their ability to thrive in harsh environments (caused by high temperature, drought, etc.) and fix nitrogen. With increased understanding of these legumes and their genetic and genomic potential, we can unlock a new world of sustainable and nutritious food sources. This book explores: The rich genetic diversity of potential pulses and its role in resilience. How advanced genomics can identify traits for improved yields, pest resistance, and climate adaptation. Strategies for conserving and utilizing these valuable genetic resources. Breeding programmes harnessing genetic potential to create next-generation pulse varieties. Focusing on the untapped genetic and genomic potential of these legumes, this book empowers researchers, breeders, and policymakers to unlock a new era of food and nutritional security. By leveraging the power of their genes, we can transform underutilized pulses into the nutritional heroes of tomorrow.
Dry Fish: A Global Perspective on Nutritional Security and Economic Sustainability
by Amit Ranjan S. A. ShanmugamDry fish is an excellent and cheap source of protein and fat in both developed and developing nations, especially for vulnerable populations. Its nutritional value, cultural importance, and economic relevance make it an integral part of diets and food systems worldwide. The diverse culinary applications and international trade of dry fish further highlight its relevance and appeal on a global scale. It offers distinct taste and flavors, adding diversity to global cuisines and enhancing culinary experiences. It is used in various recipes, from stews and curries to snacks and condiments and is highly valued for its long shelf life and nutritional benefits. Consumption of dry fish not only improves nutrition but also has far-reaching impacts on the economy, society and cultural practices. It meets the dietary requirements of marginalized communities and contributes to food security. In coastal regions, salted and sun-dried fish are widely consumed, reflecting the importance of this preservation method. Dry fish plays a crucial role in nutritional security, particularly in coastal areas, where it holds immense importance for the economy, society, and culture. Dry fish also serves as a valuable commodity in international markets, fostering cross-cultural exchanges and contributing to trade flows. Furthermore, dry fish has gained popularity in various global cuisines. Countries like Portugal, Spain, Thailand and several African nations have their own versions of dried or salted fish dishes, reflecting the diverse culinary traditions and preferences around the world. Dry Fish: A Global Perspective on Nutritional Security and Economic Sustainability offers a global perspective on the sustainability of dry fish production and its environmental implications. It explores traditional and advanced drying methods, their impact on fish stocks and potential strategies for sustainable practices. The text discusses the challenges and opportunitiesin the industry, such as market trends, consumer preferences and technological advancements. The book combines scientific research, case studies and expert insights to provide a comprehensive overview of the topic. It serves as a valuable resource for researchers, policymakers and professionals in the fields of nutrition, food security, fisheries and economic development. By highlighting the importance of dry fish as a global resource, the book aims to foster discussions and actions that promote the sustainable utilization of this valuable food source for the benefit of present and future generations.
An Anthropological Study of Hospitality: The Innkeeper and the Guest
by Amitai TouvalThis volume explores recent developments in the practice of hospitality, as well as the curious, precarious relationship between guests and their hosts. Drawing from personal interactions with an aging innkeeper called Herr Klaus and modern Airbnb hostess Gretchen, Amitai Touval offers a touching and illuminating account of how the rise of Airbnb has forged new standards of generosity, hostility, and accountability. An Anthropological Study of Hospitality is a must-read for anyone who has wondered about the intricate social cues involved in such a seemingly simple exchange.
Dieta Vegan (Ricettario)
by Jason Clint AmnerisLa dieta Vegan è sempre stato qualcosa di superbo. Qualunque sia la ragione per inserire il cibo Vegan nella vostra vita, Love Vegan vi ispirerà a cucinare bellissimi pranzi messicani, genuini e tradizionali per tutte le occasioni, e per tutte le serate della settimana. Tutte le ricette sono pensate per non impiegare più di 30 minuti di preparazione. Nessun cibo artificiale vegano o ingredienti difficili da trovare. Tutte le ricette sono predisposte con ingredenti che si possono trovare comunemente nelle dispense di casa vostra o nei supermercati locali. Piatti autentici e tradizionali che sono stati attentamente rifiniti in modo da non includere prodotti di origine animale ma allo stesso tempo mantenere comunque gusto, consistenza e sapore gustosi e graditi.
The Food Allergy Cookbook
by Amra Ibrisimovic Carmel NelsonMore than 11 million Americans are currently living with food allergies. The Food Allergy Cookbook is for those millions who like to have fun with food, enjoy cooking and playing in the kitchen, and want relief from the limited cuisine offered by most allergy-free cookbooks. Here is a user-friendly book that contains 101 tried and true recipes for those suffering from food allergies, including appetizers, breads, soups, entrees, desserts, and a selection of delicious holiday meals. Each recipe is easy to prepare, with readily available ingredients, and full of flavor. In addition to tasty, every-day recipes-from white bean artichoke dip, cinnamon rolls, and cream of mushroom soup to chicken pot pie, cranberry apple sauce, and amaretto fudge brownies-Carmel Nelson and Amra Ibrisimovic provide full-course meal plans for family holidays and social gatherings, including the perfect allergy- free turkey dinner! With personal anecdotes, tips for the kitchen, shopping lists, guidance on reading food labels, and helpful resources, The Food Allergy Cookbook is the essential book for anyone living with or cooking for someone with food allergies.
Edible Food Packaging: Applications, Innovations and Sustainability
by Amrita Poonia Tejpal DhewaThis book discusses the various aspects of sustainable packaging edibles in food industry. It is divided into five main parts. The first section of the book addresses details of edible films, various sources, origin, scope and functions. Second section covers different sustainable alternatives such as seed gums, fruits and vegetable peels, sea weeds, fruits wastes, dairy by products & anti-oxidant edible packaging. This book also discusses about methods of improvements of mechanical properties of packaging edibles & their food applications, testing methods, innovations, limitations, challenges and nano edibles. It provides insights about the large quantity of wastes and by-products generated by food processing industries. Disposal of these wastes is a big problem due to their high biochemical oxygen demand (BOD) & chemical oxygen demand (COD) which causes severe problem of pollution to the environment. These wastes contain large amounts of proteins, carbohydrates, lipids, minerals, various bioactive compounds and have eco-friendly packaging potential. The book emphasizes on the fact that recycling these wastes as packaging edibles are sustainable and economical. As a world foreseeing food technology revolution, this book explores the unique topics in food packaging which possesses mammoth commercial applications and environmental potential. Due to its immense scope, this book is highly useful for researchers, food scientists, students and food packaging industry experts.
The Modern Ayurvedic Cookbook
by Amrita SondhiAyurveda is a holistic healing tradition from India whose history is linked to the development of yoga. It is an ancient system in which physical and spiritual well-being comes from a number of sources, including a healthful diet based on one's individual constitution. Ayurveda is about achieving a physical and spiritual balance through a number of means, including yoga, aromatherapy, and diet. This all-vegetarian cookbook based on Ayurvedic traditions features delectable and nutritious recipes that appeal to particular doshas, which are one's personal constitution based on physical and mental characteristics: fire (pitta), air (vata), and earth (kapha). (The book includes a dosha questionnaire so readers can determine their own.) And while the recipes are authentically Ayurvedic, they feature easy-to-find ingredients and modern-day cooking methods appropriate for busy schedules. The book also includes yoga postures, cleansing programs, and information on aromatherapy, color therapy, and Abhyanga massage. There are also suggested meat substitutions for non-vegetarians. (Ayurveda is not exclusively vegetarian, although this book is.) Written with both converts and beginners in mind, The Modern Ayurvedic Cookbook is a twenty-first-century approach to a five-thousand-year-old tradition that will restore your health, energy, and sense of well-being.
The Tastes of Ayurveda
by Amrita SondhiAyurveda, the five thousand-year-old healing tradition from India linked to the development of yoga, is based on the concept that one's physical, mental, and spiritual well-being comes from a number of sources, including a healthful diet based on one's individual constitution. In this vegetarian cookbook, Amrita Sondhi, author of The Modern Ayurvedic Cookbook (now in its fourth printing), provides new twists on traditional Ayurvedic recipes that are also inspired by the growing popularity of whole grains (quinoa, bulgur, and barley) and raw foods.The Ayurvedic diet is based on the concept of three "doshas": vata (air), pitta (fire), and kapha (earth). Each of us has a primary dosha that we can strive to maintain at a healthy balance, but which can cause problems if excessive. The book includes a questionnaire so readers can determine their own primary dosha and then look for recipes that will help them to maintain or reduce it for optimal health.Recipes include modern interpretations of Indian cuisine (spinach feta and green chili samosas and mango and coconut kulfi), and Ayurvedic spins on vegetarian fare (sprouted barley rainbow pilaf and raw zucchini hummus). The book also includes yoga and breathing exercises that one can easily do at home or at work, full-color recipe photos, and information on sprouting/fermenting techniques and backyard gardening.The Tastes of Ayurveda offers simple and delicious ways to achieve a more healthful and serene life.Amrita Sondhi is a yoga instructor, Ayurvedic cooking teacher, and the owner of Movement, a sustainable fiber clothing line.
Serving Crazy with Curry
by Amulya MalladiBetween the pressures to marry and become a traditional Indian wife and the humiliation of losing her job in Silicon Valley, Devi is on the edge, where the only way out seems to be to jump. Yet Devi's plans to "end it all" fall short when she is saved by the last person she wants to see: her mother. Forced to move in with her parents until she recovers, Devi refuses to speak. Instead, she cooks ... nonstop. And not the usual fare, but off the wall twists on Indian classics, like blueberry curry chicken or Cajun prawn biryani. Now family meals are no longer obligations. Devi's parents, her sister, and her brother-in-law can't get enough--and they suddenly find their lives taking turns as surprising as the impromptu creations Devi whips up in the kitchen each night. Then a stranger appears out of the blue. Devi, it appears, had a secret--one that touches many a nerve in her tightly wound family. Though exposing some shattering truths, the secret will also gather them back together in ways they never dreamed possible. Interspersed with mouthwatering recipes, this story mixes humor, warmth, and leap-off-the-page characters into a rich stew of a novel that reveals a woman's struggle for acceptance from her family and herself.
Dieta Vegana (Saudável Sem Jejum): Receitas ricas em proteína para ficar em forma (sem jejum)
by Amy AndersonAs dietas veganas são baseadas em grãos, vegetais, frutas, legumes, cogumelos comestíveis e nozes. Essas alternativas à carne geralmente são feitas de soja no formato de salsichas e hambúrgueres vegetarianos. Embora algumas pessoas consigam virar veganas facilmente, outras pessoas lutam com seu novo compromisso ou optam por virar vegetarianas e depois lentamente banir ovos e laticínios. Não há uma maneira certa ou errada de se fazer isso, mas você pode aprender o que funcionou para outras pessoas. Independentemente do caminho que você deseja fazer, nunca se esqueça dos seus objetivos e lembre-se do motivo pelo qual você resolveu aderir a uma dieta vegana. Este livro é um guia rápido e fácil para o preparo de refeições e receitas sem carne. Você irá descobrir como perder peso de um modo fácil e rápido através de uma nutrição adequada e com um maior planejamento na hora de preparar suas refeições. Um estilo de vida vegetariano ou vegano é muito mais do que simplesmente evitar consumir produtos e alimentos feitos de animais. Esse estilo de vida precisa ser feito com segurança e da maneira correta, garantindo que você consuma todas as vitaminas e proteínas essenciais para perder peso enquanto se mantém saudável.
Dieta Vegana: Recetas Altamente Proteicas Para Mantenerse En Forma (Sano Sin Ayunar)
by Amy AndersonLas dietas veganas, están en su mayoría basadas en granos, legumbres, frutas, vegetales, hongos comestibles y nueces. Las alternativas a la carne usualmente están hechas de granos de soya (tofu) que están en la forma de salchichas veganas y hamburguesas. Mientras algunas personas van fácilmente de comer carne a comer vegano, otros luchan con su nuevo compromiso y escogen volverse vegetarianos primero y luego ir reduciendo huevos y lácteos. No hay manera correcta o equivocada de hacerlo, pero tal vez le gustaría aprender sobre lo que le ha funcionado a otras personas. Como sea que quiera hacerlo, mantenga su objetivo en mente y recuerde por qué está adoptando una dieta vegana. Volverse vegano es una guía fácil y rápida para comidas y recetas libres de carne. Le enseñará como perder peso efectivamente y de manera segura a través de una nutrición apropiada y planificación de comidas. Un estilo de vida basado en plantas es más que evitar consumir productos derivados de animales completamente. Necesita hacerse de manera segura y correcta, asegurándose de obtener toda la nutrición, vitaminas y proteínas esenciales para perder peso y sentirse sano.
The Taste of Place: A Cultural Journey into Terroir
by Amy B. TrubekThis book expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, Trubek focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and "gout de terroir" are instrumental to France's food and wine culture.
The Taste of Place: A Cultural Journey into Terroir (California Studies in Food and Culture #20)
by Amy B. TrubekHow and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.
3 Fat Chicks on a Diet: Because We're All In It Together
by Bev West Suzanne Barnett Jennifer Barnett Amy BarnettFilled with the sassy attitude and sage advice of three lovable sisters from the South who have been fighting the battle of the bulge for most of their lives, 3 Fat Chicks on a Diet tells everyone who has ever wanted to lose a few pounds how to find dieting success. Because every dieter will try most of the popular diets at some point in a weight-loss struggle, the sisters give you the real scoop—as well as anecdotes and wisdom from scores of their online community of women—on the favorites, from South Beach to the Mediterranean Diet, Atkins to the Zone, and celebrity-driven weight-loss programs to Ediets. You'll get so much more than just coffee-klatch gossip:* The pros and cons of each diet* Guilt-free ways to snack and still stay with the program* Straight talk for making the diets work for every meal of the day* Menu suggestions when dining out* Delicious recipes to try at home* And much more!Best of all, the book offers a fool-proof support system of love and encouragement from women just like you who are trying to win the war with their waistlines.Just when you think you're bogged down by calorie counting, the 3 Fat Chicks diet community takes you on a humorous romp through their battles with everything from slimming slippers and fat-away soap to cabbage soup and grapefruit diets. Get the real-world facts that you need to embark on your personal journey to change your weight and your life.
Indianapolis Beer Stories: History to Modern Craft in Circle City Brewing (American Palate)
by Amy BeersIndianapolis Beer Stories is a time capsule of tales from the city's early taverns, to a pre-Prohibition golden era, to today's modern craft beer scene.Meet the ghosts of Indy's brewing past. Discover the very beginning of beer in Indiana's new capital and the pioneers who carved a path for a future industry. Uncover the legacy of a bygone brewing giant. Learn how one spontaneous decision to cross the treacherous Rocky Mountains led to a booming craft beer scene in Indiana.Indiana native Amy Beers, a Certified Cicerone® and owner/operator of Drinking with Beers, leads a heady tour of yesterday and today in Circle City brewing.
Inventing Baby Food
by Amy BentleyFood consumption is a significant and complex social activity--and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care. Until the late nineteenth century, infants were almost exclusively fed breast milk. But over the course of a few short decades, Americans began feeding their babies formula and solid foods, frequently as early as a few weeks after birth. By the 1950s, commercial baby food had become emblematic of all things modern in postwar America. Little jars of baby food were thought to resolve a multitude of problems in the domestic sphere: they reduced parental anxieties about nutrition and health; they made caretakers feel empowered; and they offered women entering the workforce an irresistible convenience. But these baby food products laden with sugar, salt, and starch also became a gateway to the industrialized diet that blossomed during this period. Today, baby food continues to be shaped by medical, commercial, and parenting trends. Baby food producers now contend with health and nutrition problems as well as the rise of alternative food movements. All of this matters because, as the author suggests, it's during infancy that American palates become acclimated to tastes and textures, including those of highly processed, minimally nutritious, and calorie-dense industrial food products.
Practicing Food Studies
by Amy Bentley, Fabio Parasecoli, and Krishnendu RayAn introduction to the burgeoning field of food studiesPopular and intellectual interest in food is on the rise. The breadth of concerns surrounding food ranges from animal welfare and climate change’s impact on food production to debates on the healthfulness of carbohydrates and fats, and fair compensation for restaurant and farm workers. Not only is there an expanding conversation about the ways in which we produce and consume our food, but there is growing attention being placed on the myriad ways in which food expresses and shapes shifting identities.Practicing Food Studies details the turn of the twenty-first century development and flourishing of food studies as a multidisciplinary field, focusing on its establishment at New York University. Food studies scholars have come from various fields such as history, sociology, economics, political science, nutrition, or public policy, but often felt limited by the conventions of their traditional discipline. Many gravitated to food studies to be able to describe and critically examine their specific areas of interest beyond the borders of academic disciplines. This volume explores the history of knowledge in which NYU Food Studies emerged, providing the opportunity to reflect on how academic fields are created and evolve as a response to institutional constraints and opportunities, the landscape of ideas, social movements, and public conversations.Practicing Food Studies is a compelling collection of essays compiling the research, ideas, and experiences of faculty members and graduates of the NYU Food Studies program—mapping the paths for intellectual and social engagement with food systems and its most urgent issues.
The Alzheimer's Antidote: Using a Low-Carb, High-Fat Diet to Fight Alzheimer’s Disease, Memory Loss, and Cognitive Decline
by Amy Berger&“If you or someone you know suffers from Alzheimer&’s, I highly recommend this book.&”—Robb Wolf, New York Times bestselling author&“An important and informative text . . . an excellent book.&”—Dr. David Perlmutter, New York Times bestselling authorA revolutionary multi-pronged nutrition and lifestyle intervention to combat Alzheimer&’s disease at its roots from Certified Nutrition Specialist Amy Berger Amy Berger&’s research shows that Alzheimer&’s results from a fuel shortage in the brain: As neurons become unable to harness energy from glucose, they atrophy and die, leading to classic symptoms like memory loss and behavioral changes.This is a revolutionary approach—one that has been discussed in the scientific literature for years but has only recently been given credence in clinical settings, thanks to extremely promising studies wherein Alzheimer&’s patients have experienced complete reversals of the condition. Medical and scientific journals are full of research showing alternate ways to fuel the starving brain, but no one has been bringing this essential information to the people who need it most—until now.In a culture obsessed with miracle medications, the pharmaceutical route for tackling Alzheimer&’s has been a massive failure. Pills and potions don&’t address underlying causes, and regarding Alzheimer&’s, they typically fail to improve even the symptoms. As a metabolic problem, the only effective way to treat Alzheimer&’s may be a multifaceted approach that fundamentally reprograms energy generation in the brain. The good news is, the secret is as simple as switching to a low-carb, high-fat diet.The Alzheimer&’s Antidote shows us that cognitive decline is not inevitable, but if it does occur, we don&’t have to sit idly by and wait helplessly while it progresses and worsens. Amy Berger empowers loved ones and caregivers of Alzheimer&’s sufferers, and offers hope and light against this otherwise unnavigable labyrinth of darkness.
Memories of Philippine Kitchens
by Amy BesaFrom the chefs of a popular NYC restaurant, a cookbook celebrating Filipino cuisine&’s origins and international influences—includes photos. In the newly revised and updated Memories of Philippine Kitchens, Amy Besa, and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at the cuisine and culture of the Philippines. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.
Iconic Chicago Dishes, Drinks and Desserts (American Palate Ser.)
by Amy BizzarriA celebration of Chicago food that goes far beyond deep-dish pizza—filled with recipes, photos, and local history! The food that fuels hardworking Chicagoans includes such local classics as Spinning Salad, Flaming Saganaki, Jumpballs, Jim Shoes, Pizza Puffs, and Pullman Bread. The restaurants, bakeries, taverns, and pushcarts of the city, cherished from one generation to the next, offer satisfying warmth in winter and sweet refreshment in summer. From the city that created the Cape Cod Room&’s Bookbinder Soup and the Original Rainbow Cone, as well as Andersonville Coffee Cake and Taylor Street&’s Italian Lemonade, this combination of cookbook and culinary history is a treat for Chicagoans, visitors, and anyone who loves hearty Midwestern fare.
Iconic Hollywood Dishes, Drinks & Desserts (American Palate)
by Amy BizzarriRecipes born in the city of starsLos Angeles is a city where film mingles with food. From healthful salads to sweet treats inspired by California's agricultural bounty, the innovative fare mirrors the rise from a sleepy, western outpost to celluloid dream, where food has always played an award-winning role. The minds behind these delicious treasures include a pauper who reinvented himself as a prince, a penniless single mom who perfected a treasured recipe to create an empire, and a guru who provided good vibes and scandal alongside cold-pressed juices. Bake up the Cocoanut Grove's Coconut Strawberry Cream Tarts and sip a Zombie from the first-ever Tiki bar to create a little Hollywood magic in your own kitchen. Amy Bizzarri rolls out the red carpet in celebration of Tinseltown's iconic cuisine.
The Civilian Conservation Corps Cookbook
by Amy BizzarriThe Civilian Conservation Corps was a voluntary government work relief program that offered nearly 3 million unemployed, unmarried men the job of restoring and conserving America's public lands, forests and parks. The wages weren't the only draw--the program also threw in three square meals a day served in the camp mess hall. The Civilian Conservation Corps Cookbook features the recipes that sustained not only the CCC during the Great Depression but also our grandparents and great-grandparents. Budget friendly, with ingredients that can easily be found--if not in your very own pantry then at your local grocer--these recipes reflect the "make do" attitude of Depression-era home cooks.
Choose it to Lose it: The Ultimate Pocket Guide to Save 500 Calories a Day!
by The Editors of Cooking Light Amy BrightfieldChoose It to Lose It covers all the everyday situations where food choices can derail your weight-loss efforts: the supermarket, coffee shop, fast food, restaurants, the vending machine, and even your own kitchen. As simple as making a small change to your afternoon beverage routine or trying out a different topping on your morning pancakes, these easy-to-incorporate swaps a delicious photographs show you that losing weight doesn't mean you have to overhaul your whole diet. Choose It to Lose It stands out from the competition because each swap shows you not only the calories saved but also the payoff in pounds. The fun, graphic look and quirky tone of this book makes the sometimes dry subject matter engaging and entertaining.