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The Vilna Vegetarian Cookbook: Garden-Fresh Recipes Rediscovered and Adapted for Today’s Kitchen

Beautifully translated for a new generation of devotees of delicious and healthy eating: a groundbreaking, mouthwatering vegetarian cookbook originally published in Yiddish in pre–World War II Vilna and miraculously rediscovered more than half a century later. In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, published a Yiddish vegetarian cookbook unlike any that had …

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The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally

The 21-Day Sugar Detox is a clear-cut, effective, whole-foods-based nutrition action plan that will reset your body and your habits! Tens of thousands of people have already used this groundbreaking guide to shatter the vicious sugar stronghold. Now it’s your turn!Use the easy-to-follow meal plans and more than 90 simple recipes in this book to bust a lifetime of …

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The Science of Good Cooking (Cook’s Illustrated Cookbooks)

THE REVOLUTIONARY BOOK THATBRINGS SCIENCE TO THE STOVEGreat cooks seem to operate on intuition. Watch one at work and you might think he or she must have a sixth sense that switches on in the kitchen. But great cooks aren t psychic. They simply understand the fundamental principles of cooking the unspoken rules that guide their every move …

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A Taste of Cowboy: Ranch Recipes and Tales from the Trail

Irresistible recipes from pantry ingredients by an authentic cowboy and TV veteran Whether he’s beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. This gifted cook, TV contestant, and storyteller takes us into his frontier world …

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Heritage

New York Times best sellerWinner, James Beard Foundation Award, Best Book of the Year in American CookingWinner, IACP Julia Child First Book Award Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks …

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The How Can It Be Gluten Free Cookbook

Successful gluten free recipes require more than just new ingredients. You need new techniques and that’s where our test kitchen team can help. We tried thousands of recipes (most were pretty awful) before we figured out the secrets to making favorite foods without gluten. In this landmark book, we tell what works (and why) so you can successfully …

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The America’s Test Kitchen Cooking School Cookbook

After 20 years in the test kitchen, we’ve discovered the best methods for approaching essential cooking techniques and a wide range of recipes. We also know what questions home cooks will have, and what problems they’ll face. In this landmark project, we share everything we’ve learned, from simple knife skills and cookery fundamentals, such as whipping egg whites, …

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The Omnivore’s Dilemma: A Natural History of Four Meals

One of the New York Times Book Review’s Ten Best Books of the YearWinner of the James Beard AwardAuthor of #1 New York Times Bestsellers In Defense of Food and Food RulesToday, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. Will it be fast food tonight, or something organic? Or …

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Nourishing Broth: An Old-Fashioned Remedy for the Modern World

The follow-up book to the hugely best-selling Nourishing Traditions, which has sold over 500,000 copies, this time focusing on the immense health benefits of bone broth by the founder of the popular Weston A Price Foundation. NOURISHING BROTH: An Old-Fashioned Remedy for the Modern World Nourishing Traditions examines where the modern food industry has hurt our nutrition and …

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The Broad Fork: Recipes for the Wide World of Vegetables and Fruits

From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers’ market bounty, your CSA box, or your grocery produce aisle. In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: “What the hell do I do with kohlrabi?” And …

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