Recent years have witnessed a quiet, almost unnoticeable revolution: all around the world, drip coffee has been replaced by espresso, macchiato, and cappuccino, with a similar quality to those served in the best Italian coffee shops. The technological developments of espresso machines, moka-pot, French-press and other newfangled equipment has allowed the flourishing coffee market to enter the domestic kitchen, turning coffee into an integral part of everyday, modern life. However, despite its huge popularity and expanding markets, coffee remains uncharted terrain, known only to connoisseurs. No more. A Coffee Lover’s Guide is an accessible, comprehensive, easy-to-read and enjoyable guide, written with love and made especially for anyone drinking, making, selling or buying coffee. It is an easy, available, communicative and enjoyable way to learn and understand coffee and the coffee world better. >>>A recommended gift for any coffee lover! A Coffee Lover’s Guide includes a short, accessible and comprehensive synopsis of coffee’s history and origin, it’s types and varieties, different ways of brewing and grinding, coffee machinery, and even popular uses and traditions of coffee, including “coffee reading.” >>>All the answers in one place: the perfect guide for any coffee lover! Enjoy the read, and enjoy your coffee even more! Scroll up to grab your copy of A Coffee Lover’s Guide now!

    It instantly became a national bestseller, garnered praise from major health and medical figures worldwide, and has sold more than half a million copies in ten countries, including 300,000 in North America alone. In the past three years, the results of clinical and observational studies, including the Harvard Nurses Health Study, have continued to affirm the dietary benefits of low-glycemic foods and to demonstrate the importance of maintaining blood glucose control for lifelong health. Now, with this completely revised and updated second edition, The New Glucose Revolution will be necessary reading for an ever-expanding audience—people managing diabetes, cardiovascular disease, obesity, and everyone seeking to make dietary choices for lifelong health. Completely new to this edition is coverage of the glycemic load, a calculation of the carbohydrate content in a food multiplied by its glycemic index. Also included are extensively expanded tables of glycemic-index values for nearly 800 foods—more than double the number of foods covered in the previous edition—along with their glycemic load values.

    It is a drink that is a profound and important part of Scottish life and culture but, unlike other countries and their national libations, it has hardly been used in food. Rachel McCormack is going to change that with this book. Limiting whisky to a drink, she believes, is similar to the traditional Presbyterian attitude to sex; it should only be done with the lights off and in the missionary position. Rachel believes that there is an entire Karma Sutraof whisky use out there and she has put it in this book. Interspersing an engaging mix of anecdotes, history and information on distillers and recipes, this book will appeal to everyone from the cooking whisky connoisseur, to the novice whisky learner looking for some guidance on what to eat and cook. Rachel travels the length and breadth of Scotland, discovering a myriad of unique and interesting people and facts about this remarkable drink, with interviews with the key people who create it around the country, as she visits the famous distilleries of her country, as well as the more home-grown variety.

    His book includes recipes for vegetable and casserole dishes, breads, cakes, muffins and twenty different pies. He also shows how to make numerous jellies, jams, teas, and wines, and how to sweeten them with wild honey or homemade maple syrup.

    In Vegetable Harvest, Patricia Wells presents a collection of recipes inspired by the garden she tends at her home in Provence.No one has done more than Patricia to bring the art and techniques of French cooking into American kitchens. Now, in her tenth cookbook, she covers every kind of produce favored by French cooks from north to south. In addition, there are charming profiles of French farmers, home gardeners, and cooks, with sixty-five stunning color photographs.From arugula to zucchini, Patricia offers up a wealth of dishes that incorporate vegetables, herbs, nuts, legumes, and fruits fresh from the garden. And her recipes aren't limited to summer's bounty—there are plenty for fall squash and winter potatoes, too.The recipes in Vegetable Harvest include everything from appetizers, soups, and salads, to meats, poultry, and pasta. There are classics like Spicy Butternut Squash Soup, Roast Leg of Lamb with Honey and Mint Crust, and Pea and Mint Risotto, as well as innovative new dishes that are sure to become time-honored favorites, such as Potato-Chive Waffles with Smoked Salmon, Capers, and Crème Fraîche, Tomato and Strawberry Gazpacho, and Zucchini Blossoms Stuffed with Goat Cheese and Basil. To finish your meal with a flourish, there are decadent, fruity desserts like Pistachio-Cherry Cake with Cherry Sorbet, Rhubarb-Berry Compote in Grenadine, and Crunchy Almond-Pear Cake. In addition, there is a chapter on pantry staples that includes Patricia's recipes for Zesty Lemon Salt, Truffle Butter, and Fresh Cilantro Sauce.And while Patricia's wonderful dishes sound sinful, they are in fact quite healthful, low in fat and calories; nutritional information is given for each recipe.With Vegetable Harvest, you'll be eating the best nature has to offer—fresh, flavorful produce—all year round.

    Recipes range from the easiest of snacks and light meals that can be rustled up in minutes to quick and satisfying pasta and noodle dishes. Interesting twists and clever shortcuts, such as salmon fillets baked in parcels, make life as easy as possible for busy parents. For weekends and holidays, when there is a bit more time available, there are leisurely breakfast recipes and more involved cooking projects.

    The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available in the Barossa Valley and treating it simply, allowing the natural flavours to speak for themselves. Describing herself as a 'country cook'; Maggie cooks from the heart and is passionate about instilling in others the same confidence - to use recipes as a starting point , and be guided by instinct and personal taste. This superbly bound tome is essential for anyone with an appreciation of the pleasures of sourcing, cooking and sharing food.

    He’s helped patients at his Keto Medicine Clinic at Duke University lose over 26,000 pounds and reverse conditions like type 2 diabetes, PCOS, high blood pressure, and more. In End Your Carb Confusion, he shares his time-tested and science-backed strategy with YOU!  If you’ve spent years doing “all the right things” but you’re still dealing with excess weight, diabetes, heartburn, joint pain, fatigue, skin problems, or other issues, End Your Carb Confusion is the GPS you need to help you navigate your way from frustrated and disappointed to empowered and successful. Find the level of carbohydrate intake that’s right for you now, and then learn how to switch gears to a higher- or lower-carb diet when the time is right. Dr. Westman gives you the information you need to start reclaiming your health today—no complicated and confusing scientific gobbledygook, only exactly what you need to understand how you got to where you are (hint—it’s not your fault!) and, more important, how to get to where you want to be. You shouldn’t need a PhD, a private chef, and a million dollars to lose weight and get healthy. The simple, straightforward plan laid out in End Your Carb Confusion fits into any lifestyle, whether you shop at an organic co-op or a discount chain and will help you reach your goals whether you prefer gourmet meals or fast food. No matter where you’re starting from, End Your Carb Confusion can lead you to your destination—a renewed body, mind, and spirit.

    So much so that they've been happily lining up for a cone or signature sundae ever since, and now you can make her delicious ice creams, sorbets, and toppings at home! Arranged in the book by season--with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising--you will find recipes for most flavors imaginable and even those a little unimaginable. From childhood favorites to avant-garde, adult-only fare, including the classic Vanilla Bean to the exotic Cardamom to the adventurous Balsamic Strawberry and the comforting Maple Bacon (try a scoop on oatmeal for a special winter breakfast treat!), these ice creams and sorbets are both simple and fun to make. Of course, they're even more fun to eat!

    He shares 128 recipes from main dishes, sides, salsas, guacamoles, moles, to adobos. Included are straightforward instructions on essential techniques like roasting chiles, making fresh tortillas, and filling enchiladas.

    As a recognized master in the art of making pies, Ken Haedrich includes updated and perfected versions from the great savory pie traditions, including British, New England Yankee, and Southern ­- recipes for classics including cottage pie, shepherd’s pie and a best-ever chicken pot pie. But, as a world-eater and expert baker, Haedrich doesn’t stop there. The remaining recipes span a variety of diverse cuisines, including French, Italian, Mexican, Spanish, Scandinavian, Middle Eastern and South African savory pies, among others.

    Her first memory of slow-cooker cooking is her grandmother’s pot roast. While these handy devices have been time savers for incredibly busy lives, traditional slow cooker food is sometimes underwhelming. Now, Sarah, an experienced food professional, has reinvented slow cooking for a generation that cooks for fun and flavor, taking a fresh approach to reclaim this versatile tool without sacrificing quality or taste.For Sarah, it’s not just about getting dinner on the table—it’s about using a slow cooker to make fabulous dinners like herb oil poached shrimp or the most perfect sticky toffee pudding for dessert. It’s about rethinking how to use this magic appliance—such as throwing a biryani dinner party with the slow cooker at the center of the table.Showcasing a beautiful, engaging design, inviting color photographs, and 105 original, innovative recipes thoroughly tested in a variety of brands of slow cookers, Adventures in Slow Cooking provides a repertoire of delicious food for any time of day. Inside you’ll find ideas for flavorful sweet and savory slow cooker dishes, including: Whipped Feta, Red Pepper and Olive Dip Granola with Pistachios, Coconut and Cardamom Savory Overnight Oatmeal with Bacon, Scallions and Cheddar Turkey-Spinach Meatballs Stuffed with Mozzarella Spicy Kimchi and Pork Ramen Orange, Olive and Fennel Chicken Tagine Daal with Mango and Mustard Seeds Farro Bowl with Smoked Salmon, Yogurt, and Everything-Bagel Spice Oxtail and Short Rib Pho Corn, Mushroom and Zucchini Tamales Proper Red Sauce Eggplant Parm Peach-Orange Blossom Jam Matcha-White Chocolate Pots de Crème Cardamom-Molasses Apple Upside-Down Cake Star Anise-Black Pepper Hot Toddy Sarah also provides ingenious tips and tricks that will help cooks get the most out of today’s slow cookers, and have them saying, "I never knew my slow cooker could do that!" With a foreword by Grant Achatz, a modernist chef and huge advocate of the slow cooker, Adventures in Slow Cooking makes this convenient appliance an indispensable tool for the modern kitchen.

    The Healthy Air Fryer Cookbook contains 100 recipes that are absolutely delicious and also better for your health because they use less oil and contain healthier ingredients than traditional fried foods. Included in this book are better-for-you versions of traditional main dishes, breakfasts, sides (like French fries), desserts (like cookies), and more. You'll also learn how to use this versatile appliance to bake, roast, and grill many of your favorite fried foods-with fewer calories. Author Info: Dana White, MS RD ATC, is a registered dietitian and nutrition consultant. Dana is the nutrition expert for FoodNetwork.com, the founding contributor for the website's Healthy Eats blog, and the author of First Bites: Superfoods for Babies and Toddlers (Perigee, 2015). She also specializes in nutrition and recipe development.

    It’s written and laid out to be accessible, current, and comprehensive, useful for the amateur and the professional alike. With full-color photos of dishes and ingredients that takes the guesswork out of shopping for ingredients and cooking this exciting cuisine, you'll soon see what's made Maangchi the modern go-to authority on Korean cooking.