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The Joy of Cider: All You Ever Wanted to Know About Drinking and Making Hard Cider (Joy of Series)
by Jeanette HurtA Fun and Festive Educational Tool for Both Home Enthusiasts and Bar Professionals! Let’s face it: just ten years ago, hard cider was something sipped by expats watching rugby matches or pined for by former foreign exchange students. Heck, many people thought cider was something preschoolers drank in sippy cups before naptime. Not anymore. Hard cider sales have skyrocketed in the last decade, with craft cider sales increasing 49 percent in just the last two years. But though sales and interest in hard cider continue to grow, there’s still more than a bit of confusion regarding this blossoming alcoholic beverage. Is it a beer, or is it a wine? Is cider-beer a thing? Are all ciders sweet? Polls reveal that some drinkers think Mike’s Hard Lemonade and Redd’s Apple Ale are cider (they’re not). This informative book will include: A brief overview of world cider history A more detailed pop culture history of American cider’s explosive growth Definitions, regions, fun facts, and famous cider and apple quotes An exploration of cider varieties and brands More than 50 cider cocktail recipes!Cider Rules is a short, smart, pop culture-driven look at the hard cider revolution—the what, how, and why of this fantastic beverage. The book explores the cider varieties and brands to try, touches on the history of the drink that fueled the American Revolution, and details the do’s and don’ts of making cider cocktails.
The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat
by Irma S. Rombauer Marion Rombauer Becker<p>In 1931, Irma Rombauer announced that she intended to turn her personal collection of recipes and cooking techniques into a cookbook. Cooking could no longer remain a private passion for Irma. She had recently been widowed and needed to find a way to support her family. Irma was a celebrated St. Louis hostess who sensed that she was not alone in her need for a no-nonsense, practical resource in the kitchen. So, mustering what assets she had, she self-published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat. Out of these unlikely circumstances was born the most authoritative cookbook in America, the book your grandmother and mother probably learned to cook from. To date it has sold more than 15 million copies. <p>This is a perfect facsimile of that original 1931 edition. It is your chance to see where it all began. These pages amply reveal why The Joy of Cooking has become a legacy of learning and pleasure for generations of users. Irma's sensible, fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake. All the old classics are here -- Chicken a la King, Molded Cranberry Nut Salad, and Charlotte Russe to name a few -- but so are dozens of unexpected recipes such as Risotto and Roasted Spanish Onions, dishes that seem right at home on our tables today. <p>Whether she's discussing the colorful personality of her cook Marguerite, whose Cheese Custard Pie was not to be missed, or asserting that the average woman's breakfast was "probably fruit, dry toast, and a beverage" while the average man's was "fruit, cereal, eggs with ham or bacon, hot bread, and a beverage," the distinctive era in which Irma lived comes through loud and clear in every line. Enter a time when such dishes as Shrimp Wiggle and Cottage Pudding routinely appeared on tables across America. <p>The book is illustrated with the silhouette cutouts created by Irma's daughter Marion, who eventually wrote later editions of The Joy of Cooking. Marion also created the cover art depicting St. Martha of Bethany, the patron saint of cooking, slaying the dragon of kitchen drudgery. This special facsimile edition contains both Irma's original introduction and a completely new foreword by her son Edgar Rombauer, whose vivid memories bring Irma's kitchen alive for us all today.</p>
The Joy of Foraging: Gary Lincolff's Illustrated Guide to Finding, Harvesting, and Enjoying a World of Wild Food
by Gary LincoffDiscover the edible riches in your backyard, local parks, woods, and even roadside with tips from the author of The Complete Mushroom Hunter.In The Joy of Foraging, Gary Lincoff shows you how to find fiddlehead ferns, rose hips, beach plums, bee balm, and more, whether you are foraging in the urban jungle or the wild, wild woods. You will also learn about fellow foragers—experts, folk healers, hobbyists, or novices like you—who collect wild things and are learning new things to do with them every day. Along with a world of edible wild plants—wherever you live, any season, any climate—you’ll find essential tips on where to look for native plants, and how to know without a doubt the difference between edibles and toxic look-alikes. There are even ideas and recipes for preparing and preserving the wild harvest year-round—all with full-color photography. Let Gary take you on the ultimate tour of our edible wild kingdom!“Gary Lincoff’s book provides a good jumping-off place for those who would like to foster an appreciation for the mostly unlooked-for abundance that surrounds people wherever they are, and an ability to find hidden sustenance in everyday places.” —Englewood Review of Books
The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss
by Peter Reinhart Denene WallaceThe first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters.The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters.Amazing, easy-to-make recipes that revolutionize baking for wheat sensitive, diabetic, and low-carb/low-sugar cooks. After more than two decades of research into gluten-free baking, bestselling author and legendary bread maker Peter Reinhart and his baking partner Denene Wallace deliver more than eighty world-class recipes for delicious breads, pastries, cookies, cakes, and more in The Joy of Gluten-Free, Sugar-Free Baking. Carefully crafted for anyone who is gluten sensitive, diabetic, or needs to reduce carbs to prevent illness or lose weight, these forgiving recipes taste just as good as the original wheat versions--and are easier to bake than traditional breads. By using readily available or home-ground nut and seed flours and alternative and natural sweeteners as the foundation for their groundbreaking style of baking, Reinhart and Wallace avoid the carb-heavy starch products commonly found in gluten-free baking. Additionally, each recipe can easily be made vegan by following the dairy and egg substitution guidelines. Bakers of all skill levels will have no trouble creating incredibly flavorful baked goods, such as:* Toasting Bread, Banana Bread, Nutty Zucchini Bread, and many styles of pizza and focaccia* Cheddar Cheese and Pecan Crackers, Herb Crackers, Garlic Breadsticks, and pretzels* Blueberry-Hazelnut Muffins, Lemon and Poppy Seed Scones, and pancakes and waffles* Coconut-Pecan Cookies, Lemon Drop Cookies, Biscotti, and Peanut Butter Cup Cookies* Brownies and Blondies, Cinnamon-Raisin Coffee Cake, Pound Cake with Crumb Topping, and Carrot Cake with Cream Cheese Frosting* Apple Crumble Pie, Pumpkin Pie, Berry Pie, and Vanilla, Chocolate, or Banana Cream Pie With Reinhart and Wallace's careful attention to ingredients and balancing of flavors, these delicious gluten-free baked goods with a glycemic load of nearly zero will satisfy anyone's craving for warm bread or decadent cake.
The Joy of Half A Cookie: Using Mindfulness to Lose Weight and End the Struggle With Food
by Alisa Bowman Jean KristellerAnyone who's tried to lose weight through sheer will power knows how difficult, if not impossible, it can be. In this practical and paradigm-shifting book, Dr. Jean Kristeller presents a new alternative--a program for weight loss based on her successful Mindfulness-Based Eating Awareness Training Program. Instead of frustration, depravation, backsliding, guilt, and a lack of results, The Joy of Half a Cookie provides simple, proven ways to lose weight and keep it off, using what we now know about the power of the mind.The first book to bring mindfulness to the dieting space in a truly accessible and mainstream way, The Joy of Half a Cookie will show readers how to lose weight while: - ditching willpower, guilt, and cravings - loving every bite, including favorite and previously "forbidden" foods - tapping into the body's satiety signalsWritten for anyone who wants to lose weight - not just the mediation and yoga crowd - this accessible book delivers a proven way to find peace of mind and a healthier relationship with food, for life.
The Joy of Half a Cookie
by Alisa Bowman Jean KristellerAnyone who's tried to lose weight through sheer will power knows how difficult, if not impossible, it can be. In this practical and paradigm-shifting book, Dr. Jean Kristeller presents a new alternative--a program for weight loss based on her successful Mindfulness-Based Eating Awareness Training Program. Instead of frustration, depravation, backsliding, guilt, and a lack of results, The Joy of Half a Cookie provides simple, proven ways to lose weight and keep it off, using what we now know about the power of the mind.The first book to bring mindfulness to the dieting space in a truly accessible and mainstream way, The Joy of Half a Cookie will show readers how to lose weight while:ditching willpower, guilt, and cravingsloving every bite, including favorite and previously "forbidden" foodstapping into the body's satiety signalsWritten for anyone who wants to lose weight - not just the mediation and yoga crowd - this accessible book delivers a proven way to find peace of mind and a healthier relationship with food, for life.
The Joy of Home Brewing Kombucha: How to Craft Probiotic and Fermented Drinks (Joy of Series)
by Chad TurnerCreate your own collection of non-alcoholic, probiotic wonder drinks in your own kitchen! Kombucha is perhaps one of the most popular fermented probiotic health tonics on the market, promoting high levels of B Vitamins, antioxidants, and detoxifying properties. Doctors of both conventional and natural medicine agree that probiotics have positive effects on digestion, metabolism, immune system, and mental health. Fermented probiotic drinks help repopulate our intestinal tracts with healthy, friendly bacteria, which is essential to wellness. Good digestion, boosted immunity, improved brain function, and better mental health are all benefits that come with consuming kombucha and drinks like it.The Joy of Home Brewing Kombucha will show you how to create these beverages for you and your family using minimal equipment and ingredients. Via the more than 50 easy-to-follow recipes, you will learn how to brew: Delicious kombucha recipesDairy-based kefir and yogurtsFruit and vegetable juice Kvass.The timeless and invigorating health tonic RejuvilacAnd simple and delicious lacto-fermented sodas such as root beer, ginger ale, and ginger beer. By the end of this book, you&’ll be armed with the basic skills and knowledge necessary to brew these healthy beverages safely at home.
The Joy of Home Distilling: The Ultimate Guide to Making Your Own Vodka, Whiskey, Rum, Brandy, Moonshine, and More (Joy of Series)
by Rick MorrisMake your own brew at home!The Joy of Home Distilling is a complete guide for beginner and intermediate distillers. Readers will learn about every facet of distilling, from yeast styles and nutritional requirements to the different methods of distillation and equipment, and post-distillation processes. Author Rick Morris, who has been selling distillation equipment for years, even includes his own recipes for different types of spirits and drink recipes.By learning not just how to distill, but also what is happening at each step and why it is needed, readers will be armed with the information they need to experiment with their own spirits and concoct their own recipes. Easy to understand even for a first-time distiller, The Joy of Home Distilling is sure to become your number one distilling resource.Topics covered include:What distillation is and common misconceptions about the processThe legalities surrounding distilling alcohol at homeWhat yeast is, what it does, and how to ensure that you get a strong, complete fermentationStep-by-step instructions for the different processes, from bucket to bottleThe difference between spirit types and how to produce eachCarbon filtering-when it's necessary, when to filter, and why you filterFlavoring and aging your spirits
The Joy of Home Winemaking
by Terry A. GareyPort and sherries, whites, reds, roses and melomels—make your own wine without owning a vineyard!If you can follow a simple recipe, you can create delectable table wines in your own home. It's fun, it's easy-and the results will delightfully complement your favorite meals and provide unparalleled pleasure by the glass when friends come calling. You don't have tore-create Bordeaux in your basement to be a successful home vintner-you can make raisin wine and drink it like sherry, or use it to accent your Chinese cooking. Raspberry or apricot wine lend themselves to delicious desserts. And if you are interested in more exotic concoctions, rhubarb champagne is the ultimate treat.The Joy of Home Winemaking is your comprehensive guide to:the most up-to-date techniques and equipmentreadily available and affordable ingredients and materialsaging, bottling, racking, blending, and experimentingdozens of original recipes for great-tasting fruit wines,spice wines, herb wines, sparkling wines, sherries, liqueurseven homemade soda pop!a sparkling brief history of winemakinghelpful illustrations and glossaryan extensive mail-order resource sectionWhether you prefer your wine dry of slightly sweet, The Joy of Home Winemaking has all the information you need to go from casual connoisseur to expert home vintner in no time.
The Joy of Jams, Jellies, & Other Sweet Preserves
by Linda Ziedrich225 classic and contemporary recipes showcasing the fabulous flavors of fresh fruits.
The Joy of Juicing, 3rd Edition
by Gary Null Shelly NullA new edition of a research-backed nutritional program using juicing to help prevent and reverse disease and cell damage, from New York Times-bestselling author and renowned health expert. For more than thirty-five years, Gary Null has been one of the foremost voices in the health movement. In The Joy of Juicing, 3rd Edition, he advises readers how to use fresh juice to cleanse and detoxify their bodies. Null provides extensive research showing how accessing natural substances in the right quantities and forms can repair damaged DNA, as well as help halt and reverse the progress of many diseases. This edition has been substantially revised and features fifty new juicing recipes for a healthy diet. Null includes juices for a range of specific complaints, from PMS to fatigue. With everything from an easy-to-follow nutritional program to practical advice on which juicer to buy, The Joy of Juicing, 3rd Edition, will jump-start readers' juicing lives.
The Joy of Keeping a Root Cellar: Canning, Freezing, Drying, Smoking and Preserving the Harvest
by Jennifer Megyesi Geoff HansenThe winning team behind The Joy of Keeping Chickens returns, this time with a complete guide to building and maintaining a root cellar-even if it's just a dark and cool closet. This cheap, easy, energy-saving way will keep the harvest fresh all year long. Here, readers will learn: Which fruits and vegetables store best How to build a root cellar in the country, suburbs, or city How to deal with specific environmental challenges Storage techniques ranging from canning to pickling and smoking to drying Recipes for everything from tomato sauce to venison jerky Root cellaring isn't just for off-the-grid types or farmers with large gardens. Storing food makes good sense, both financially and environmentally. And root cellars can easily fit anywhere. In this intelligent, convincing book, authors Megyesi and Hansen show how to make them part of every reader's life.
The Joy of Keeping a Root Cellar: Canning, Freezing, Drying, Smoking, and Preserving the Harvest (Joy Of Ser.)
by Jennifer MegyesiThe winning team behind The Joy of Keeping Chickens returns, this time with a complete guide to building and maintaining a root cellar-even if it’s just a dark and cool closet. This cheap, easy, energy-saving way will keep the harvest fresh all year long. Here, readers will learn:Which fruits and vegetables store bestHow to build a root cellar in the country, suburbs, or cityHow to deal with specific environmental challengesStorage techniques ranging from canning to pickling and smoking to dryingRecipes for everything from tomato sauce to venison jerkyRoot cellaring isn’t just for off-the-grid types or farmers with large gardens. Storing food makes good sense, both financially and environmentally. And root cellars can easily fit anywhere. In this intelligent, convincing book, authors Megyesi and Hansen show how to make them part of every reader’s life.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
The Joy of Mixology, Revised and Updated Edition: The Consummate Guide to the Bartender's Craft
by Gary ReganA thoroughly updated edition of the 2003 classic that home and professional bartenders alike refer to as their cocktail bible. Gary Regan, the "most-read cocktail expert around" (Imbibe), has revised his original tome for the 15th anniversary with new material: many more cocktail recipes--including smart revisions to the originals--and fascinating information on the drink making revival that has popped up in the past decade, confirming once again that this is the only cocktail reference you need.A prolific writer on all things cocktails, Gary Regan and his books have been a huge influence on mixologists and bartenders in America. This brand-new edition fills in the gaps since the book first published, incorporating Regan's special insight on the cocktail revolution from 2000 to the present and a complete overhaul of the recipe section. With Regan's renowned system for categorizing drinks helps bartenders not only to remember drink recipes but also to invent their own, The Joy of Mixology, Revised and Updated Edition is the original drinks book for both professionals and amateurs alike.
The Joy of Oysters: A Complete Guide to Sourcing, Shucking, Grilling, Broiling, and Frying
by Nils BernsteinThis definitive oyster bible and cookbook from expert food writer Nils Bernstein delivers an array of tips, trivia, and history, plus approachable recipes that celebrate the delicious bivalve. Behold the oyster. Delicious, a little decadent, yet one of the healthiest things to eat, and now completely sustainable and easily available. And behold The Joy of Oysters, a smorgasbord of information, recipes, tips, stories, history, and everything else the oyster lover and the oyster curious could want to know. Learn how to select the freshest, tastiest oysters. How to store, clean, shuck, and serve. And why we no longer avoid eating them in months without an r. But best of all, celebrate the joy of eating and cooking with oysters, whether on the half shell—try one of seven sauces to enhance them—to techniques for broiling, frying, roasting, steaming, pickling, and poaching. Here&’s a classic Oysters Rockefeller, an irresistible Oyster Po&’Boy, a delicious Oyster Stew. Plus oyster preparations from around the world, including Japanese Oyster Rice, Irish Beef and Oyster Pie, a Filipino Oyster Kinilaw, and Korean Oyster Fritters. An oyster shooter too. And finally, discover the facts behind the oyster&’s reputation as an aphrodisiac.
The Joy of Pickling: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market
by Linda ZiedrichDiscover the tools and techniques you need for pickling success, with 300 recipes from kimchi to sauerkraut and even a peck of pickled peppers!Putting up pickles is a time-honored technique for preserving the harvest and getting the most out of fresh produce, whether you grow it yourself or purchase it at your local market. But pickling isn’t just about preserving: It’s a way to create mouthwatering condiments and side dishes that add endless variety and vibrant flavors to the table.Making these salty, sour, sweet, and tangy treats isn’t hard, as long as you have this authoritative and user-friendly volume to guide you. This new edition includes 50 brand-new recipes, many focused on the latest trend in pickling: fermentation. It also includes:An international range of pickles from American favorites to adventuresome ideas from Asia, the Middle East, and EuropeRecipes for canned and put-up pickles as well as quick pickles for the fridge or freezerNew techniques for preventing yeast and mold growths on fermented picklesRecipes for using pickled produce in chutneys, salsas, relishes, and moreExpert safety guidance and tipsFrom Lower East Side Full-Sour Dills to Cabbage and Radish Kimchi, Pickled Whole Watermelons to Quick Pickled Baby Corn, the 300 recipes in The Joy of Pickling make the harvest last, deliciously and freshly, all year round.
The Joy of Pizza: Everything You Need to Know
by Dan RicherLearn to make artisan pizza the American way in this accessible, informative guide to the perfect pie from the creator of "the best pizza in New York" (New York Times). Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With The Joy of Pizza, you&’ll make the best pizza of your life. Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare. You&’ll learn how to make Razza specialties such as:Jersey Margherita, a new classic improving on Neapolitan tradition with Meatball Pizza, the first time Richer has shared the recipe for Razza&’s legendary meatballsProject Hazelnut, pairing the rich flavor of the nuts with honey and mozzarellaSanto, topped with caramelized fennel sausage and drizzled with chile oil Pumpkin Pie, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onionsAnd many more inventive and seasonal pizzas, from Funghi (mushroom) and Montagna (arugula and speck) to Bianca (white pizza) and Rossa (vegan tomato pie) Suited to beginning home bakers and professionals alike, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The Joy of Pizza is rich with step-by-step photography, links to instructional videos, and portraits of every pizza before and after it meets the heat of the oven—so you&’ll know exactly what to do to create superior results. The ingredients are simple. The methods are straightforward. And the results are deliriously delicious.
The Joy of Smoking and Salt Curing: The Complete Guide to Smoking and Curing Meat, Fish, Game, and More (Joy of Series)
by Monte BurchHere is the next title in the popular The Joy of ... series--an easy-to-understand, beautifully illustrated guide to smoking and salt curing. Learn how to preserve meat, fish, and game and create delicious smoked and cured foods. Whether you are a serious hunter or angler seeking to cure and smoke your harvest or a consumer simply looking to save money while creating delicious treats at home, The Joy of Smoking and Salt Curing can help you!
The Joy of Snacks: A celebration of one of life's greatest pleasures, with recipes
by Laura GoodmanThis book is a celebration of snacks in all their glorious forms, guaranteed to fill your day with snacking joy. It's full of lists, essays and recipes to take you from your morning coffee (cinnamon crumble cakes and cherry-marzipan hand pies) to your evening wine (oeufs durs mayonnaise and mushroom pate) via salsas, hot dips, crispy bits, crab nachos and frozen piña coladas in the sun. The Joy of Snacks will lift your spirits while satisfying your deepest snacking desires, helping you squeeze the joy out of life's big and small moments, whether it's party time or Monday morning.
The Joy of Snacks: A celebration of one of life's greatest pleasures, with recipes
by Laura GoodmanThis audiobook is a celebration of snacks in all their glorious forms, guaranteed to fill your day with snacking joy.It will take you from your morning coffee (cinnamon crumble cakes and cherry-marzipan hand pies) to your evening wine (oeufs durs mayonnaise and mushroom pate) via salsas, hot dips, crispy bits, crab nachos and frozen piña coladas in the sun. The Joy of Snacks will lift your spirits while satisfying your deepest snacking desires, helping you squeeze the joy out of life's big and small moments, whether it's party time or Monday morning.(P) 2022 Headline Publishing Group Ltd
The Joyous Cookbook: Real Food, Nourishing Recipes for Everyday Living
by Joy McCarthyFrom the award-winning blogger and bestselling author Joy McCarthy comes 100 easy and delicious whole food recipes for a healthy diet.Joy McCarthy founder of the hugely popular Joyous Health blog shares her love of natural wellness and passion for simple cooking that's healthful and tastes amazing--food you feel good about and want to make every day. Now, in this gorgeously designed new cookbook, Joy offers a collection of 100 whole food recipes for happy, healthy living.From easy-to-make breakfasts, hearty mains, and one-pot meals, to sides and salads, snacks, and desserts, Joy shares her amazing recipes to keep you and your family well-nourished every day. With recipes like Apple Cinnamon Walnut Waffles, Crunchy and Creamy Soba Noodle Salad with Almond Dressing, Fish Tacos with Tomato Cilantro Salsa, Sweet Potato Veggie Pad Thai, Rustic Mediterranean Summer Galette, One-Pot Paprika Chicken, Strawberry Rhubarb Cobbler, and Almond Butter Rice Crispy Squares, getting a healthy meal on the table for you and your family is simple even on busy weekdays. The Joyous Cookbook includes an abundance of plant-based (vegan and vegetarian), kid-friendly, and allergen-free recipes and options, information on stocking your pantry, and so much more for healthy, joyous meals.
The Joys Of Jewish Preserving: Modern Recipes With Traditional Roots, For Jams, Pickles, Fruit Butters, And More--for Holidays And Every Day
by Emily Paster Leigh Olson<P>Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration during the last century. <P>In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive.<P> About 35 of the 75 recipes in The Joys of Jewish Preserving are for fruit jams and preserves, from Queen Esther's Apricot-Poppyseed Jam or Slow Cooker Peach Levkar to Quince Paste, Pear Butter, and Dried Fig, Apple, and Raisin Jam.<P> About 30 are for pickles and other savory preserves, including Shakshuka, Pickled Carrots Two Ways, and Lacto-Fermented Kosher Dills. <P>The remaining 10 recipes bear the tag "Use Your Preserves," and these cover some of the ways that preserves are used in holiday preparations, like Sephardic Date Charoset, Rugelach, or Hamantaschen.<P> Many recipes are the author's own creations and have never appeared before in print or online.<P> With terrific color photos by the Seattle photographer Leigh Olson, rich and detailed background info about Jewish food traditions, and, above all, with terrific and tasty recipes both sweet and savory, this book is a celebration of some of the best foods Jewish cooks have ever created.
The Joys of Almond Milk: Delicious Recipes for the Dairy-Free
by Instructables. Com Nicole SmithUnsweetened almond milk has less than half the calories of skim dairy milk. It has the same consistency of whole milk, and it has more vitamins and minerals than soy milk. <P><P>If you can handle tree-nuts, then you have no excuse not to use almond milk every day of your life.With so many diets and eating habits out there-like vegan, gluten-free, and low-carb-it can be confusing to try keeping up with what kind of food is acceptable for specialty eaters. The beauty of almond milk is that it fits all of those eating habits and so many more. Even more perfect is that almond milk can be used in place of dairy, soy, or rice milk in almost any cooking situation.With these dozens of Instructables recipes in one convenient collection, you'll be on your way to a more almond-based lifestyle in no time! Only in this collection can you find amazing recipes like:Raw chocolate almond chia puddingVegan butternut biscuitsCreamy vegan baked potato soupVegan shepherd's pieHealthy chocolate banana breadAnd so much more!You don't have to be vegan, gluten-free, or even watching your weight to enjoy the healthy benefits of almond milk. With it, you know exactly what you're drinking; with The Joys of Almond Milk, you'll know exactly what you're eating, too.
The Joys of Baking: Recipes and Stories for a Sweet Life
by Samantha SeneviratneBaking One's Way Through a Sweet Life, with Great RecipesCooking is a necessity-everyone needs to eat-but baking is different. No one needs a chocolaty cake or a delectable sweet to survive. That is, until that moment when a chocolate cake is exactly what you need to survive.Author Samantha Seneviratne believes that every baking project begins with a spark-a desire, a craving, a memory, or a feeling-and through baking that spark is made real. Inspired by the gumption and charm of the classic, bestselling cookbook The Joy of Cooking, this cookbook focuses on the joys that make up everyday life and 75 ways to bake yourself back up when you feel like you've hit the bottom. Each chapter explores one of five themes and provides recipes paired with touching, humorous, and thoughtful essays and beautiful photos throughout.Chocolate Cardamom Swirl BabkaApricot Frangipange Phyllo TartNectarine Galette with Sour Cherry JamStrawberry Rhubarb Cake with Bay and OrangeCoffee Crème Bundt CakeFor all the happy and joyous moments, for every stage of love, lovesickness, and everything in between, when you need a moment of comfort and solace, there's always dessert.
The Joys of Excess
by Samuel PepysAs well as being the most celebrated diarist of all time, Samuel Pepys was also a hearty drinker, eater and connoisseur of epicurean delights, who indulged in every pleasure seventeenth-century London had to offer. Whether he is feasting on barrels of oysters, braces of carps, larks' tongues and copious amounts of wine, merrymaking in taverns until the early hours, attending formal dinners with lords and ladies or entertaining guests at home with his young wife, these irresistible selections from Pepys's diaries provide a frank, high-spirited and vivid picture of the joys of over-indulgence - and the side-effects afterwards.