LITMIR.BIZ

This entertaining little book contains scores of thoughts, opinions, witticisms, and insights on two of the necessities — and greatest pleasures — of life. Included are humorous comments by Samuel Johnson («A cucumber should be well-sliced, dressed with pepper and vinegar, and then thrown out.») and Henny Youngman («My grandmother is over eighty and still doesn't need glasses. Drinks right out of the bottle.»); incisive remarks by George Bernard Shaw («Alcohol is the anesthesia by which we endure the operation of life.») and Mark Twain («Eat what you like and let the food fight it out inside.»); along with hilarious and frequently thoughtful advice from Robert Morley, G. K. Chesterton, W. C. Fields, Julia Child, Andy Rooney, Marilyn Monroe, Elsa Schiaparelli, and a host of other writers, humorists, and celebrities. Arranged according to subject (alcohol, cheese, cooking, fruits and vegetables, diet, hunger, etc.), this delightful collection will be welcomed by public speakers, speech writers, and general readers.

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The cocktail seemed an unlikely candidate to start either a revolution or a renaissance, but somehow over the past decade it has managed to become the center of both. After being off the radar for half a century, the crafted cocktail is now celebrated everywhere from the corner bar to week-long festivals that draw thousands. As fascinating as today’s artisan-driven or tech-savvy craft-cocktail bars can be, there’s also a need for cocktail comfort food—exciting drinks easily prepared by non-professionals that have the benefit of being delicious. Written by Paul Clarke, the executive editor of Imbibe, with a foreword by Jim Meehan, The Cocktail Chronicles is an enlightening field guide to the cocktail renaissance. It’s not a lab manual for taking the cocktail experience to a molecular level; nor is it an historical thesis tracing the forebears who mixed the drinks we enjoy today. Instead, The Cocktail Chronicles is mixology for the masses. It’s a collection of approachable and easily replicable drinks that all share the same thing: a common deliciousness and a key role—fully explained in Clarke’s engaging manner—in the ongoing and thriving cocktail renaissance.

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In 1975, Anne Willan, a culinary icon who, along with Julia Child, Jacque Pepin, and James Beard, launched the modern culinary industry, founded École de Cuisine La Varenne in Paris and educated some of today’s most notable chefs – among them Steve Raichlen, Gale Gand, Virgina Willis, Martha Holmberg, and Alexis Guarnaschelli. Upon enrolling at La Varenne, all students received a helpful and easy reference tool: La Varenne Basic Recipes. The booklet was based on chef Albert Jorant’s belief that “there are only fifty basic recipes in the culinary repertoire, and all other dishes can be made from them.” Edited by Anne Willan, La Varenne Basic Recipes was fifty-five staple bound pages with a card stock cover and it was a treasure-trove of essential recipes for any aspiring chef. Now, for the first time, the 50 essential recipes from the La Varenne curriculum are available to chefs, culinary students, and passionate cooking enthusiasts in Secrets from The La Varenne Kitchen. (It is important to note that this is not a book of finished dishes, though some recipes such as sherbet are complete in themselves. Rather it is a collection of the sauces, pastries and creams that go to make up a dish.) Above all, Secrets from the La Varenne Kitchen is a working tool, to fashion professional excellence. It is a practical book for practical cooks – both professional and home enthusiasts.

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From fish and fiddleheads to salmonberries and Spam, Alaskan cuisine spans the two extremes of locally abundant wild foods and shelf-stable ingredients produced thousands of miles away. As immigration shapes Anchorage into one of the most ethnically diverse cities in the country, Alaska’s changing food culture continues to reflect the tension between self-reliance and longing for distant places or faraway homes. Alaska Native communities express their cultural resilience in gathering, processing, and sharing wild food; these seasonal food practices resonate with all Alaskans who come together to fish and stock their refrigerators in preparation for the long winter. In warm home kitchens and remote cafés, Alaskan food brings people together, creating community and excitement in canning salmon, slicing muktuk, and savoring fresh berry pies.This collection features interviews, photographs, and recipes by James Beard Award–winning journalist and third-generation Alaskan Julia O’Malley. Touching on issues of subsistence, climate change, cultural mixing and remixing, innovation, interdependence, and community, The Whale and the Cupcake reveals how Alaskans connect with the land and each other through food.

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Why do so many Americans drive for miles each autumn to buy a vegetable that they are unlikely to eat? While most people around the world eat pumpkin throughout the year, North Americans reserve it for holiday pies and other desserts that celebrate the harvest season and the rural past. They decorate their houses with pumpkins every autumn and welcome Halloween trick-or-treaters with elaborately carved jack-o'-lanterns. Towns hold annual pumpkin festivals featuring giant pumpkins and carving contests, even though few have any historic ties to the crop.In this fascinating cultural and natural history, Cindy Ott tells the story of the pumpkin. Beginning with the myth of the first Thanksgiving, she shows how Americans have used the pumpkin to fulfull their desire to maintain connections to nature and to the family farm of lore, and, ironically, how small farms and rural communities have been revitalized in the process. And while the pumpkin has inspired American myths and traditions, the pumpkin itself has changed because of the ways people have perceived, valued, and used it. Pumpkin is a smart and lively study of the deep meanings hidden in common things and their power to make profound changes in the world around us.Visit the author's website for more information: http://www.pumpkincurioushistory.com/just-another-squash-12000-bce-to-1600.html

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Do you find it difficult to make healthy Ketogenic Diet meals? <br>Do you love to come home from work with a keto-friendly meal all ready for you? <br><br>The slow cooker is your answer to let you eat cook keto-friendly meals for busy working people. Just add the ingredients and turn on the cooker before you leave for work and come home with a hot and tasty meal in 8 to 9 hours. It makes sure you can stick to your ketogenic diet plan without eating outside food that is full of carbs and kick you out of ketosis. <br><br>With this book, you can save time cooking and also get to eat delicious ketogenic meals. This book covers: <br><br>-What is the keto diet<br>-Food allowed and food not allowed<br>-What is keto flu and how to prevent or reduce it<br>-Frequently-asked-questions of using the slow cooker<br>-More than 80 ketogenic recipes such as: <br>– Spicy Pulled Pork Crockpot<br>– Crazy Crockpot Pork Chops<br>– Crockpot Italian Chicken<br>– Swiss Steak<br>– All American Meat Loaf<br>– Rosemary Pork and Mushrooms with Shallots<br>– Spicy Beef Roast<br>– Herb Roasted Lamb<br>– Smoked Sausage with Bacon And Cabbage<br>– Chicken Casablanca<br>– Chicken &amp; Bacon Soup<br>– Cheesy Beef Vegetable Soup<br>– Chinese Pork Ribs Soup<br>– Chicken Cordon Bleu Rolls<br>– Shrimp Jambalaya<br>– Ground Beef &amp; Vegetable Casserole<br>– Hungarian Cabbage Rolls<br>– many many more…<br><br>You will not find potatoes, carrots, orange juice and other non-keto ingredients in these recipes. These recipes are created to make sure you will not exceed your carbs intake of 20 to 30 grams per day. <br><br>These slow cooker keto recipes are easy to prepare and does not require extra condiments and ingredients. It will take you less than 20 minutes to prepare before you put it in the slow cooker. <br><br>Get this book and plan your ketogenic meals wisely and get slim and healthy today! <br>

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I Quit Sugar maintains that a sugar-free Christmas can still be enjoyed with abundant, wholesome and delicious food! In the updated Christmas Cookbook you will find 65+ recipes including many alternatives to classic favourites and lots of guilt-free treats to excite your guests.<br><br>What&#39;s inside the Christmas Cookbook?<br><br>Six meal plans: <br>* Let&#39;s Do Brunch: a fresh morning buffet menu.<br>* The Summer Barbeque: a fun, outdoorsy menu geared to warmer climates.<br>* Traditional with a Twist: the roast &#39;n&#39; pudding affair, but with much less fuss and much, much kinder on your waistline.<br>* A Very Veggie Christmas: a festive vegetarian meal plan to serve six.<br>* Kid-friendly Feeds: fun meals to keep the kids entertained and well-fed.<br>* The Thanksgiving Banquet: all the traditional favourites with an IQS spin.<br><br>Handy tips and tricks: <br>* Recipes dedicated to using leftovers and a how-to guide to on minimising food wastage. <br>* A guide to navigating the silly season during work functions and social gatherings.<br><br>Bonus features:<br>* Shopping list generator <br>* Ingredient converter <br>* Printable recipes<br>* Planning notes to manage preparation leading up to the big day<br>* Gift ideas to suit any occasion <br>* Links to video cooking demonstrations<br><br>What is I Quit Sugar?<br>I Quit Sugar is the product of a personal experiment by media personality and health advocate, Sarah Wilson. I Quit Sugar encourages people to lessen their sugar intake through avoiding foods high in fructose and sucrose over an 8-Week period. It is believed during this time our bodies can recalibrate and find a natural appetite without the harmful effects of the white stuff. <br><br>A little bit about Sarah Wilson<br><br>Sarah Wilson is a journalist, tv host and blogger with presence across television, radio, magazines, newspapers and online. She&#39;s the former editor of Cosmopolitan magazine and was the host of the first series of MasterChef Australia, the highest rating show in Australian TV history. <br><br>Sarah Wilson founded the I Quit Sugar website, cookbook series and online 8-Week Program, after experimenting with removing sugar from her diet as a way of alleviating the symptoms of her autoimmune disease. <br><br>In 2013 alone, Sarah has sold more than 65,000 eBooks.

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This recipe cook book gives you 30 Chinese food recipes that you can cook with the pressure cooker. Each recipe comes with photos of the cooking process so that you will have a good idea how to cook it. I have covered a range of recipes for meat, fish, vegetables, noodles, rice and soups. These recipes are my own tested recipes using authentic Chinese sauce, spices and ingredients. A list of sauce used for the recipes is found at the end of the book. <br><br>Some of the dishes include: <br>Braised Chinese Five-Spice Duck, Fried Lanzhou La Mian (Noodles), Emperor Herbal Chicken, Pork Ribs With Winter Melon Soup, Chinese-style fragrant rice and more.

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Are you tired of wasting time standing over a hot stove and wait for your food to be cooked?<br><br>Why not spend your time reading a book or go shopping while your food is cooking! Well, it is possible if you master the art of cooking with a thermal cooker. Some people call it thermal cooker, some call it magic cooker. Call it by any name you like but this is a kitchen appliance that saves time and electricity! Make hearty and delicious meal easily without your supervision so that you have more time to do the things you want to do with your life! Save money on gas and electricity and more!<br><br>In this book, I will show you how to cook soups, stews, chicken, beef, lamb and fish meat. Step&acirc;by&acirc;step photos and ingredients photos are shown in my book for selected recipes so you know the exact steps.<br><br>Unlike cooking on a stove or a slow cooker, it does not need your monitoring and attention, you don&#39;t have to worry that the house will go on fire and the soup will spill when the slow cooker heat is too high or you are wasting electricity. No burning down the house, no over cooking and burnt food. Get the book and stop being a slave to the kitchen.

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Cooking with Indian Spicebox features recipes, stories and tips for making Indian cooking both fun and easy. The book emphasizes enjoying flavorful food with friends, family, and loved ones. Grouped into modern lifestyle and entertaining-based menus such as how to throw a fabulous Chai party, having friends over for a spiced-up brunch, tapas-style Chaat parties, impressive dinner menus, healthy weeknight cooking for the family, and even a chapter featuring kid-friendly recipes, the focus is on good food and great times together! Filled with gorgeous full-color photos and featuring more than 30 go-to recipes, Cooking with Indian Spicebox is the perfect kitchen companion for Indian food fans ranging from experienced home cooks, to more casual cooks and even those too scared to boil rice. These are not recipes that require sweating over a curry for hours, and this is certainly not your typical Indian cookbook! A perfect addition to your cookbook collection and an impressive gift for a foodie friend.

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