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SOUTHERN GRITS COOKBOOK: Healthy Grits Recipes for Modern Cook.
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DESCRIPTION BOOK : Cornbread, shrimp and grits, polenta, and hush puppies are all made from grits. Grits are used in many different dishes throughout the South. Cornbread and muffins, hush puppies, polenta, main entrees, and side dishes are all included in this collection of recipes. Breakfast isn't the only time to enjoy grits. Grits can be used in a broad variety of dishes. The majority of dishes are simple and may be prepared ahead of time. Cornmeal can be used to make savory pie crusts, pizza crusts, and fast sandwich breads.Polenta is a favorite of my family's. Our top polenta recipes are included. Use the basic polenta recipe and top it with whatever toppings you have in the cupboard or fridge. Read more

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Stories from the Kitchen (Everyman's Library Pocket Classics Series)
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DESCRIPTION BOOK : Stories from the Kitchen is a one-of-a-kind anthology of classic tales showcasing the culinary arts from across the centuries and around the world.
Here is a mouthwatering smorgasbord of stories with food in the starring role, by a range of masters of fiction—from Dickens and Chekhov to Isaac Bashevis Singer, from Shirley Jackson to Jim Crace and Amy Tan. These richly varied selections offer tastes as decadent as caviar and as humble as cherry pie. They dazzle with the sumptuous extravagance of Isak Dinesen’s “Babette’s Feast” and console with a prisoner’s tender final meal in Günter Grass’s The Flounder. Choice tidbits from famous novels make an appearance: the triumphant boeuf en daube served in Virginia Woolf’s To the Lighthouse, Marcel Proust’s rhapsodic memories of the family's cook preparing asparagus in Remembrance of Things Past, Émile Zola’s outrageously sensual “cheese symphony” scene from The Belly of Paris . Here, too, are over-the-top amuse-bouches by Gerald Durrell, Nora Ephron, and T. C. Boyle; a touching short story about food and love by M. F. K. Fisher; and a delightful account of the perfect meal by eighteenth-century epicure Jean Anthelme Brillat-Savarin, who wrote, “Tell me what you eat and I will tell you what you are.”
From a barrel of oysters endowed with powers of seduction to a dish of stewed tripe liberally spiced with vengeance, the fictional confections assembled here will tantalize, entice, and satisfy literary gourmands everywhere. Read more

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Food Saved Me: My Journey of Finding Health and Hope through the Power of Food
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DESCRIPTION BOOK : • National Bestseller •
You can live a full, happy, and healthy life without ever feeling excluded or deprived.
When doctors told Danielle Walker that food didn’t cause her autoimmune disease and couldn’t help control it, she set out to prove them wrong.
Diagnosed with an extreme form of ulcerative colitis at 22, Danielle was terrified she’d never be able to eat all the wonderful, great-tasting foods she loved growing up or host warm, welcoming gatherings with family and friends. So when the medicine she was prescribed became almost as debilitating as the disease itself, Danielle took matters into her own hands, turned her kitchen into a laboratory, and set to work creating gut-healthy versions of the foods she thought she’d never be able to enjoy again. Three New York Times bestselling cookbooks later, Danielle has become a beacon of hope for millions around the world suffering from autoimmune diseases, food allergies, and chronic ailments.
Now for the first time, with stunning transparency about the personal toll her illness took on her physically, emotionally, and spiritually, Danielle reflects on everything she’s learned during her decade-long journey toward healing―including the connection between gut health and overall well-being, the development of her favorite recipes, and the keys for not simply surviving her autoimmune disease but thriving despite it. Through her resilience, Danielle tells a story that provides hope ―hope that despite your ailments or hardships, you can live a full, happy, and healthy life without ever feeling excluded or deprived.
Food saved Danielle Walker. And it can save you, too.
Includes six fan-favorite recipes and the stories behind them! Read more

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The Happy Family Organic Superfoods Cookbook For Baby & Toddler
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DESCRIPTION BOOK : Give your baby and toddler the best start in life by feeding them nutrient-rich superfoods in easy-to-prepare recipes created by Shazi Visram - the founder and CEO of Happy Family Organics, one of the fastest-growing organic food companies in the US - and Cricket Azima, founder and CEO of The Creative Kitchen and celebrated chef. With more than 70 easy-to-prepare recipes made with all-natural ingredients,  The Happy Family Organic Superfoods Cookbook  offers a fresh, nutritious, and accessible approach—and Shazi’s enlightened nutrition philosophy—to feeding children from 4 months to 3 years. 
Recipes for babies (4–12 months) —From single to multi-ingredient vegetable and fruit purees, including Happy Family’s best-selling spinach, mango & pear recipe, to recipes with quinoa, chia, and kale —Shazi’s and Cricket’s superfood recipes will nourish and please every kind of baby.
Recipes for toddlers (1–3 years) —Meals include avocado & chicken whole wheat pizza; 3 bean farro risotto; and baked salmon with peas & rice balls; toddlers will love tasty snacks like strawberry-beet pudding with coconut milk and chia; avocado, melon & mint smoothies; banana, chocolate chip & quinoa muffins; and grilled nut-butter sandwiches with smashed berries.  Read more

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The Fox's Kitchen: Cherished Recipes from Philadelphia's Historic Radnor Hunt
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DESCRIPTION BOOK : From the Radnor Hunt, the oldest continuous foxhunting organization in the US––steeped in tradition and promoting sustainable hunting practices––comes The Fox’s Kitchen, a beautiful cookbook reflecting the intersection between a beloved sport and the country living and entertaining that Radnor Hunt fully embraces. Radnor Hunt has always epitomized the best of eating, drinking, and making merry whether it’s contained in a pewter flask or in a crystal port glass; whether it’s served on a paper plate or on Wedgwood porcelain; whether it’s a post-hunting tailgate, hunt breakfast, or dinner for twelve! To celebrate this long devotion to food and drink, members and friends of the hunt have come together to create this beautiful collection of recipes borrowed from the kitchens around hunt country. Radnor Hunt is pleased to share this collection of fifteen full menus and nearly one hundred recipes––everything from cocktails and appetizers to main courses and desserts. Read more

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The Big Texas Cookbook: The Food That Defines the Lone Star State
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DESCRIPTION BOOK : The editors of Texas Monthly celebrate the ever-evolving culinary landscape of the Lone Star State in this stunning cookbook, featuring more than 100 recipes, gorgeous color photos, and insightful essays.
When it comes to food, Texas may be best known for its beloved barbecue and tacos. But at more than 29 million people, the state is one of the most culturally diverse in America—and so is its culinary scene. From the kolaches introduced by Czechs settlers to the Hill Country in the 1800s to the Viet-Cajun crawfish that Vietnamese immigrants blessed Houston with in the early 2000s, the tastes on offer here are as vast and varied as the 268,596 square miles of earth they spring from.
In The Big Texas Cookbook, the editors of the award-winning magazine Texas Monthly have gathered an expansive collection of recipes that reflects the state’s food traditions, eclectically grouped by how Texans like to start and end the day (Rise and Shine, There Stands the Glass), how they revere their native-born ingredients (Made in Texas), and how they love the people, places, and rituals that surround their favorite meals (On Holiday, Home Plates). Getting their very own chapters—no surprise—are the behemoths mentioned above, barbecue and Tex-Mex (Smoke Signals, Con Todo). With recipes for über-regional specialties like venison parisa, home cooking favorites like King Ranch casserole, and contemporary riffs like a remarkable Lao beef chili, The Big Texas Cookbook pays homage to the cooks who long ago shaped the state’s food culture and the ones who are building on those traditions in surprising and delightful ways.
Packed with atmospheric photos, illustrations, and essays, The Big Texas Cookbook is a vivid culinary portrait of the land, its people, and its past, present, and future. Read more

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Wine Girl: The Trials and Triumphs of America's Youngest Sommelier
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DESCRIPTION BOOK : An affecting memoir from the country’s youngest sommelier, tracing her path through the glamorous but famously toxic restaurant world 
At just twenty-one, the age when most people are starting to drink (well, legally at least), Victoria James became the country’s youngest sommelier at a Michelin-starred restaurant. Even as Victoria was selling bottles worth hundreds and thousands of dollars during the day, passing sommelier certification exams with flying colors, and receiving distinction from all kinds of press, there were still groping patrons, bosses who abused their role and status, and a trip to the hospital emergency room.
It would take hitting bottom at a new restaurant and restorative trips to the vineyards where she could feel closest to the wine she loved for Victoria to re-emerge, clear-eyed and passionate, and a proud leader of her own Michelin-starred restaurant.
Exhilarating and inspiring,  Wine Girl is the memoir of a young woman breaking free from an abusive and traumatic childhood on her own terms; an ethnography of the glittering, high-octane, but notoriously corrosive restaurant industry; and above all, a love letter to the restorative and life-changing effects of good wine and good hospitality. Read more

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5-Ingredient Whole-Food, Plant-Based Cookbook: Easy Recipes with No Salt, Oil, or Refined Sugar
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DESCRIPTION BOOK : Healthy, delicious whole-food, plant-based meals―with just a handful of ingredients
A whole-food, plant-based (WFPB) lifestyle is health-conscious, budget-friendly, and environmentally sound. Now, find out how easy it can be! With any one of these enticing recipes and just a handful of clean, from-the-earth ingredients, you can create a flavorful, nutritious meal. Whether you are a vegan veteran or about to cook up your very first plant-based meal, this simple whole-food plant-based cookbook will make mealtime a snap.
Find expert guidance for transitioning to a WFPB lifestyle and tips and tricks to help you succeed. You’ll learn the essentials of cooking with whole foods you can find in your local grocery store―all free of animal products, salt, oil, refined sugar, and other processed ingredients. Minimal ingredients ―Each recipe requires just a few ingredients or on-hand staples like spice blends and condiments, and many take 30 minutes or less to prepare. Essential staples ―Discover a variety of basic mixes and condiments to integrate into your cooking, like Cashew Cream, Cheezy Sauce, Pineapple Barbecue Marinade, Tofu Scramble, and Chipotle Spice. Helpful recipe tips ―Recipes include tips for ingredient swaps or serving suggestions, along with nutritional information.
Simplify mealtimes and enjoy delicious, nourishing food with this whole-food plant-based cookbook! Read more

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