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The New McDougall Cookbook
by John A. Mcdougall Mary McdougallThree hundred meatless, dairyless, high-carbohydrate, and virtually fat-free recipes comprise this excellent new cookbook by the creators of the McDougall Program. Created and tested by Mary McDougall, these delicious dishes are adapted from a variety of ethnic traditions and offer sensational meals for any time of day.
The New Me: Eat Smart. Move More. Think Thin.
by Adro Sarnelli Donna JonesAt 9 Adro Sarnelli was 75 kg, struggling with schoolyard taunts, and getting angry with himself and the world. At 18 and almost 120 kg, he wasn't dealing with the real reasons for his escaling weight. At 26, weighting in excess of 155 kg, having failed with numerous diets, he made a decision. In 2006, Adro auditioned for the first Australian series of 'The Biggest Loser' in a last-ditch attempt to lose the weight and become the person and father he always wanted to be thin and fit, happy and involved. Not only did he go on to win, he also inspired millions of Australians by losing more than 50 kg in four months - discovering that he'd had the power within himself all along to create his 'new me'. Part memoir, part weight loss book, THE NEW ME is Adro's very personal story of a lifetime of struggling with weight. Let Adro's philosophy and his own program inspire you to get off the emotional roller-coaster ride, lose the weight and turn your life around.
The New ME Diet
by Jade Teta Keoni TetaThe New ME Diet unlocks your fat-burning hormones, so you can stop counting calories and start losing weight Holistic physicians, biochemists, and personal trainers Jade Teta and Keoni Teta have created a diet and exercise program that jump-starts your stalled metabolism and turns your body into a fat-burning machine. In the first three weeks you'll experience a Metabolic Spark and lose up to 15 pounds, a signal that your metabolism is ready to begin burning fat. Next you'll undergo a Metabolic Transformation and lose 0.5 to 2 percent of body fat a week. In the end, you'll achieve optimal metabolic functioning-the Metabolic Effect-which will keep the weight off once and for all. More than ten thousand people have learned to lose weight smarter by not working harder with The New ME Diet, and now you can too. Complete the Metabolic Effect Questionnaire and find out if you are a sugar, muscle, or mixed burner. Create a personalized diet plan that supports your best hormonal balance and turns you into a fat burner. Fight hunger and cravings with five to six meals a day and a Reward Meal each week. Perform rest-based weight-training exercises called "hybrids" that only require a pair of light weights and three 30-minute sessions per week so that you burn fat even while you rest. So transform your metabolism and enjoy a new you, with The New ME Diet.
The New ME Diet
by Jade Teta Keoni TetaThe New ME Diet unlocks your fat-burning hormones, so you can stop counting calories and start losing weightHolistic physicians, biochemists, and personal trainers Jade Teta and Keoni Teta have created a diet and exercise program that jump-starts your stalled metabolism and turns your body into a fat-burning machine.In the first three weeks you'll experience a Metabolic Spark and lose up to 15 pounds, a signal that your metabolism is ready to begin burning fat. Next you'll undergo a Metabolic Transformation and lose 0.5 to 2 percent of body fat a week. In the end, you'll achieve optimal metabolic functioning--the Metabolic Effect--which will keep the weight off once and for all.More than ten thousand people have learned to lose weight smarter by not working harder with The New ME Diet, and now you can too.Complete the Metabolic Effect Questionnaire and find out if you are a sugar, muscle, or mixed burner.Create a personalized diet plan that supports your best hormonal balance and turns you into a fat burner.Fight hunger and cravings with five to six meals a day and a Reward Meal each week.Perform rest-based weight-training exercises called "hybrids" that only require a pair of light weights and three 30-minute sessions per week so that you burn fat even while you rest.So transform your metabolism and enjoy a new you, with The New ME Diet.
The New Mediterranean Diet Cookbook: A Delicious Alternative For Lifelong Health
by Marion Nestle Nancy Harmon JenkinsCooking Light named The New Mediterranean Diet Cookbook one of the top three healthy cookbooks of the last twenty-five years, calling it "a grand tour through the region." Now Nancy Harmon Jenkins's revolutionary approach to healthy eating is available for the first time as an eBook.Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins's acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world's healthiest cuisines. But best of all are the recipes--bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you're cooking for yourself, your family, or your friends. Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today's American kitchens. You'll also find new cooking techniques and a simplified approach to cooking--because simplicity is what the Mediterranean way of eating is all about. Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander--plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round. Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul--and can be prepared with ease in your home kitchen.
The New Mediterranean Jewish Table: Old World Recipes for the Modern Home
by Joyce GoldsteinFor thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the world. In the United States, this has resulted primarily in an Ashkenazi table of matzo ball soup and knishes, brisket and gefilte fish. But Joyce Goldstein is now expanding that menu with this comprehensive collection of over four hundred recipes from the kitchens of three Mediterranean Jewish cultures: the Sephardic, the Maghrebi, and the Mizrahi. The New Mediterranean Jewish Table is an authoritative guide to Jewish home cooking from North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. It is a treasury filled with vibrant, seasonal recipes--both classic and updated--that embrace fresh fruits and vegetables; grains and legumes; small portions of meat, poultry, and fish; and a healthy mix of herbs and spices. It is also the story of how Jewish cooks successfully brought the local ingredients, techniques, and traditions of their new homelands into their kitchens. With this varied and appealing selection of Mediterranean Jewish recipes, Joyce Goldstein promises to inspire new generations of Jewish and non-Jewish home cooks alike with dishes for everyday meals and holiday celebrations.
The New Menopause: Navigating Your Path Through Hormonal Change with Purpose, Power, and Facts
by Mary Claire Haver MD#1 NEW YORK TIMES BESTSELLER • Take charge of your health with this invaluable guide to everything a woman needs to know about menopause during her hormonal transition and beyond—by the bestselling author of The Galveston Diet.A NEW YORK POST BEST BOOK OF THE YEARMenopause is inevitable, but suffering through it is not! This is the empowering approach to self-advocacy that pioneering women&’s health advocate Dr. Mary Claire Haver takes for women in the midst of hormonal change in The New Menopause. A sweeping, authoritative book of science-backed information and lived experience, it covers every woman&’s needs:• From changes in your appearance and sleep patterns to neurological, musculoskeletal, psychological, and sexual issues, a comprehensive A to Z toolkit of science-backed options for coping with symptoms.• What to do to mediate the risks associated with your body&’s natural drop in estrogen production, including for diabetes, dementia, Alzheimer&’s, osteoporosis, cardiovascular disease, and weight gain.• How to advocate and prepare for annual midlife wellness visits, including questions for your doctor and how to insist on whole life care.• The very latest research on the benefits and side effects of hormone replacement therapy.The bible of midlife wellness, The New Menopause arms women with the power to secure vibrant health and well-being for the rest of their lives.
New Mexico Beer: A History of Brewing in the Land of Enchantment (American Palate)
by Jon C. StottBrewing in New Mexico began in the 1850s when small breweries serviced short-lived boomtowns teeming with early settlers thirsty for brew. By the time Prohibition came in 1918, New Mexico breweries were completely tapped out. It wasn't until 1988, when the Santa Fe Brewing Company began slaking local thirsts, that beer was again brewed in New Mexico. By the late 1990s, New Mexico was experiencing a resurgence in local brewing. Today, the state boasts a craft brewing renaissance. New Mexican breweries receive national attention, including eight medals at the 2013 Great American Beer Festival in Denver. Join author Jon C. Stott as he recounts New Mexico's brewing history, collects hops heritage and samples local brewpubs from across the state.
New Mexico Chiles: History, Legend and Lore (American Palate)
by Kelly Culler (Urig)The author and filmmaker known as the “Chile Chica” serves up the pepper’s “role in New Mexico’s history, heritage, culture, and of course, cuisine” (SantaFe.com).To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state’s cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches the complexity of chile and releases carefully crafted varieties. Legendary farms like Jimmy Lytle’s in Hatch and Matt Romero’s in Alcalde carry on generations-old practices in the face of dwindling natural resources. Acclaimed restaurants continue to find inspiration in chile, from classic dishes to innovative creations. Join local author and award-winning documentary filmmaker “Chile Chica” Kelly Brinn Urig for the enchanting history of chile.“A colorful book loaded with photos, most taken by Urig as she traveled the state interviewing people and tasting traditional foods . . . The Chile Chica and her generation are the future of the chile industry if it’s to survive. Pay attention to them.” —Santa Fe Travelers“For both the film and the book she let chile and the people who grow it and cook it do the talking.” —Albuquerque Journal
New Mexico Cocktails: A History of Drinking in the Land of Enchantment (American Palate)
by Greg MaysNew Mexico may appear to be the land of a thousand Margaritas, but its distilleries and historic cocktails are complex enough to satisfy even the most discerning palate. Cowboys and banditos alike distilled and drank their way to infamy. Prohibition drinkers masked the questionable spirits with cocktails at local joints like the legendary triple-level speakeasy of Santa Fe that was so secret, it had no name. Though the state had no legal distilleries for several decades following Prohibition, Arturo Jaramillo created the quintessential New Mexican cocktail in 1965. When Don Quixote Distillery opened in 2005, it set the stage for a cocktail revolution. Cocktail enthusiast Greg Mays explores a boozy history spiked with anecdotes and garnished with over one hundred simple recipes for the home bartender.
The New Mexico Farm Table Cookbook: 100 Homegrown Recipes from the Land of Enchantment (The Farm Table Cookbook) (The Farm Table Cookbook #0)
by Sharon NiedermanIf you think New Mexico cooking is all about burritos and enchiladas, you're in for a surprise! Long before eating "farm to table" was de rigeur, New Mexico's small farms and ranches provided its families and communities with homegrown vegetables, fruit, milk, meat, and eggs. The state's traditional cuisine, a mixture of Indian, Spanish, and Mexican flavors, is unique. Now you can learn its secrets and make its signature dishes wherever you call home. Interspersed with recipes for preparing New Mexico's distinctive bounty--its honey, pistachios, lavender, sweet peas, garlic, corn, lamb, beef, buffalo, goat cheese, apples, and pears, as well as its famous chiles--are profiles of its best food producers and purveyors. Learn the foodways of family farms and ranches, mom-and-pop cafes, and spirited restaurants, and meet the people who love preparing and presenting this nourishing and delightful cuisine. The New Mexico Farm Table Cookbook passes on to home cooks everywhere the state's most treasured recipes and techniques and its fresh takes on traditional ingredients; soon you'll be making the best green chile cheeseburgers, sourdough biscuits, chile rellenos, empanadas, mole, and more with readily accessible ingredients and simple, clear directions. Bring some New Mexico enchantment to your kitchen!
The New Midwestern Table: 200 Heartland Recipes
by Amy Thielen"The Midwest is rising," writes Minnesota native Amy Thielen--and her engaging, keenly American debut cookbook, with 200 recipes that herald a revival in heartland cuisine, is delicious proof.Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle's meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City's best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention. The New Midwestern Table reveals all that she's come to love--and learn--about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region's most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.
The New Milks: 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks
by Dina CheneyThe definitive guide to nondairy milks—the first comprehensive cookbook demystifying milk alternatives—here’s how to make and customize all types of vegan milks, with one hundred delicious recipes and handy comparison charts, tips, and guidance for choosing the right dairy-free milks for cooking and baking.Got (non-dairy) milk? Whether you’re paleo, vegan, lactose intolerant, kosher, or just plain adventurous in the kitchen, your non-dairy options now encompass far more than soy, coconut, and almond milks. Consider grain milks, such as oat and amaranth; nut milks, such as cashew and hazelnut; and seed milks, such as sunflower and hemp. Which ones bake the best biscuits? Complement your coffee? Make your mashed potatoes as creamy as mom’s? The New Milks has the answers. The New Milks is the first bible of milk alternatives, helping you prepare, select, and cook with all varieties. With helpful charts comparing the texture, nutritional content, taste, and best uses for each milk, plus one hundred flavorful recipes, cooking and baking with non-dairy milks has never been easier! The first section of the book provides instructions for making an incredible range of non-dairy milks, followed by suggestions for use. Then, dive into recipes for breakfast, lunch, and dinner; sweets and breads; and smoothies and drinks. Each recipe calls for the ideal type of non-dairy milk, and most list alternates, so you can tweak them for your dietary needs and taste preferences. From “Buttermilk” Almond Waffles with Warm Berry Agave Sauce, to Mexican Chocolate Pudding, to Avocado-Basil Smoothies, every recipe is dairy-free, all but two are kosher, the vast majority are vegan, and most are gluten-free. Who needs the milkman when the alternatives are so much fun?
A New Model: What Confidence, Beauty, & Power Really Look Like
by Ashley Graham Rebecca Paley“Graham’s honest new book chronicles the making of a body-positive icon . . . the story behind the success story. Often charming and inspirational.” —VogueVoluptuous beauty Ashley Graham has been modeling professionally since the age of thirteen. Discovered at a shopping mall in Nebraska, her stunning face and sexy curves have graced the covers of top magazines, including Cosmopolitan and British Vogue, and she was the first size 14 model to appear on the front of the wildly popular Sports Illustrated swimsuit issue. The face of brands such as H&M Studio, she is also a judge for the latest season of America’s Next Top Model. And that’s only the beginning for this extraordinary talent.A woman who proves that when it comes to beauty, size is just a number, Ashley is the voice for the body positivity movement today and a role model for all women—no matter their individual body type, shape, or weight.In this collection of insightful, provocative essays illustrated with a dozen photos, Ashley shares her perspective on how ideas around body image are evolving—and how we still have work to do; the fun—and stress—of a career in the fashion world; her life before modeling; and her path to accepting her size without limiting her dreams—defying rigid industry standards and naysayers who told her it couldn’t be done. As she talks about her successes and setbacks, Ashley offers support for every woman coming to terms with who she is, bolsters her self-confidence, and motivates her to be her strongest, healthiest, and most beautiful self.“Evocative.” —The Cut“Positive, understanding, and uplifting.” —Booklist
A New Napa Cuisine
by Christopher KostowA New Napa Cuisine follows Christopher Kostow's journey from a young line cook in a seaside town to the storied Restaurant at Meadowood, the Napa Valley mainstay that has earned three Michelin stars and James Beard Awards for best chef and outstanding service under Kostow's leadership.Through 100 artfully constructed recipes and stunning photography, Kostow details the transformative effect this small American valley has had on his life and work--introducing us to the artisans, products, growers, and wild ingredients that inspire his unparalleled food. As he shares stories of discovering wild plums and radishes growing along the creek behind his home or of firing pottery with local ceramists, Kostow presents a new Napa cuisine--one deeply rooted in a place that's rich in beauty, history, and community.From the Hardcover edition.isine--one deeply rooted in a place that's rich in beauty, history, and community.From the Hardcover edition.
The New Newlywed Cookbook: 100 Recipes for Every Couple to Cook Together
by Kenzie Swanhart Julien LevesqueDate night dinners and easy parties—for couples who love to cook.Not every couple is the same, and not every kitchen only has one cook. The New Newlywed Cookbook helps the two of you come together in the kitchen with 100 recipes for delicious dishes perfectly suited for a pair of chefs.Want to cook up a romantic meal? A cozy breakfast at home? A tasty holiday spread? The New Newlywed Cookbook—written by Kenzie Swanhart and Julien Levesque, married partners who have been cooking together for nine years—has mouthwatering recipes for every occasion. This newlywed cookbook features simple and straightforward directions, along with plenty of tips and tricks to help you share the fun of cooking, hosting, and, of course, eating!The New Newlywed Cookbook includes:Cooking for two—This newlywed cookbook was written specifically with couples in mind, featuring optional "sous-chef" instructions that will turn the two of you into an efficient culinary team.Recipes for every occasion—You'll always know what to make with 100 recipes that cover everything from breakfast in bed and romantic dinner dates to weekend BBQs and a Friendsgiving feast.New kitchen for newlyweds—It doesn't matter if you opted for a traditional registry or not—get a newlywed cookbook that shows you how to set up your kitchen like a pro.It has never been easier (or more enjoyable) to cook together—spice things up with The New Newlywed Cookbook.
The New Old Bar
by Dan Smith Steve McdonaghThe New Old Bar is a collection of 200 great classic cocktail recipes that takes the fear out of entertaining and demystifies the party-throwing experience. Much more than an assortment of vintage cocktails (plus 25 terrific small dishes to enjoy while you drink them), The New Old Bar is a how-to manual on bringing mid-century cocktail culture to your home bar.Authors Steve McDonagh and Dan Smith comprise the Chicago restaurant and catering duo known as The Hearty Boys, who were the winners of the very first series of The Next Food Network Star. The Hearty Boys have catered events for President Barack Obama, and they have fed notables from Oprah Winfrey to Hillary Clinton.In this fun and beautifully photographed book, McDonagh and Smith tell readers about the proper tools needed for hosting successful cocktail parties, including vital information on bar setup, equipment needs, and proper shaking and blending techniques.The Hearty Boys have charmed the country with their breezy, insouciant take on food and entertaining, and now they bring the same warmth, humor, and easy expertise to the world of classic cocktails. Drink up!
The New One Pot Cookbook: More Than 200 Modern Recipes for the Classic Easy Meal
by Adams MediaA modern twist on classic one-pot cooking! Discover fresh, innovative, one-pot recipes that definitely go above and beyond your mom's favorite weeknight go-to meals. With easy instructions, and even easier cleanup--as well as beautiful ingredients and modern flavor combinations--anyone can make these fabulous dinner party crowd pleasers! Whether you're into sweet-and-savory combinations like Baked Apple Butter Steak with Sweet Potatoes and Butternut Squash Soup with Kielbasa and Wild Rice or international flavor favorites like Beef and Roasted Vegetables with Provencal Vinaigrette and Curried Chicken with Avocado, with more than 200 one-pot recipes to choose from, you'll never run out of easy, artisan meals that are simple to make and effortless to clean up!
The New Optimum Nutrition Bible
by Patrick HolfordSince it was first published in 1997, THE OPTIMUM NUTRITION BIBLE has revolutionized health by showing more than half a million readers how to achieve a profound sense of well-being by devising the best possible intake of nutrients for their unique biochemical makeup. THE NEW OPTIMUM NUTRITION BIBLE presents the latest research from Britain'¬?s top nutrition expert Patrick Holford, with new chapters on stimulants, water, eating right for your blood type, detox, homocysteine, and toxic minerals. You'¬?ll learn to analyze your symptoms, lifestyle, and eating habits in order to formulate a personal ideal diet and vitamin regimen. Once optimum nutrition is in place, you can look forward to a consistent high level of energy, emotional balance, alertness, physical fitness, resilience against infectious diseases, and longevity.A revised edition of the best-selling nutritional guide, with an A-to-Z guide to specific health problems and how to heal them with optimum nutrition.Unlike modern medicine, which tends to treat diseases not people, the optimum nutrition approach considers a human being as a whole, with an interconnected mind and body designed to adapt to health if the circumstances are right.Additional chapters cover boosting your immune system; preventing cancer and heart disease; how to increase your IQ, memory, and mental performance; improving skin health; and much more.THE OPTIMUM NUTRITION BIBLE sold more than 500,000 copies worldwide.From the Trade Paperback edition.
The New Organic Grower's Four-Season Harvest: How To Harvest Fresh, Organic Vegetables From Your Home Garden All Year Long
by Eliot ColemanEveryone who grows vegetables must know Coleman. He's the organic methods expert--the one who knows how to maximize both garden yield and gardening pleasure, year round. Annotation c. by Book News, Inc. , Portland, Or.
New Orleans! #4
by Giada De Laurentiis Francesca GambatesaWhen Zia Donatella comes to live with the Bertolizzi family, little do Alfie and his older sister Emilia know what's in store for them. Zia Donatella is determined to show the kids how a home-cooked meal is better than even the best take-out pizza or burrito. And when Zia's plan actually transports Alfie and Emilia to famous food cities around the world, they learn first-hand how food cannot only take you places but can also bring you back home. In the fourth book in the series, Zia's secret ingredient takes Alfie and Emilia to New Orleans. There they meet the members of a kids' jazz band and are soon helping save the band's performance venue, as well as tracking down a long-lost cookbook, which just might hold some very special secrets. From beignets and gumbo, to jazz and zydeco, Alfie and Emilia experience everything New Orleans has to offer, all while trying to find their way home.
New Orleans Beer: A Hoppy History of Big Easy Brewing (American Palate)
by Kirk Coco Argyle Wolf-Knapp David Blossman Jeremy LabadieNew Orleans is a city where making sure you have a good meal in your belly and a strong drink in your hand is of the utmost importance. Recently, one drink has been getting more and more attention in New Orleans: beer. The craft brewing revolution of the last 30 or so years has caught hold here, creating what is only the latest chapter in New Orleans's illustrious love affair with boozy concoctions. From old-school breweries like Jax, Regal and Dixie to craft brewers like Abita, NOLA and Bayou Teche, join authors Jeremy Labadie and Argyle Wolf-Knapp to enjoy the first comprehensive history of brewing in New Orleans--a history 287 years long and as wide as the Mississippi.
New Orleans Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the Big Easy (City Cocktails)
by Sarah BairdN'awlins. Crescent City. The Big Easy. New Orleans is full of culture and at the heart of this culture…cocktails!Immerse yourself in the magic and mystery of the city with this fun and elegant new guide to the best bars and cocktails of New Orleans. Far more than just a cocktail recipe book, New Orleans Cocktails features signature creations by the best mixologists in the Big Easy, inspired by Crescent City musicians, writers, and revolutionaries alike featuring:More than 100 of New Orleans' most exciting cocktails and bartender originals, including:New Orleans classics like the Sazerac (at the Sazerac Bar, of course) and Arnaud's twist on the French 75, drinks inspired by the city's history, like the absinthe-filled Jean LaFitte CocktailA Brief History of New Orleans cocktailsSoundtrack suggestions to transport you to the birthplace of JazzBartending techniques and preparations to make exquisite cocktails at homeTips for the first-time New Orleans visitor drinking their way around the cityCocktail terminology for understanding what you hear and what you readIconic drinks like the Classic Hurricane that will transport you to Bourbon StreetYou'll also find invaluable insider tips from local bartenders, including a Q&A with Ann Tuennerman, founder of Tales of the Cocktail! Concoct your own authentic Mardi Gras celebration without ever leaving your zip code with this comprehensive guide to the art of New Orleans cocktail making.
New Orleans Coffee: A Rich History (American Palate Ser.)
by Suzanne StoneNew Orleans history is steeped in coffee. Café du Monde and Morning Call started serving café au lait more than a century ago.Outside the Cathedral of St. Louis in Jackson Square, early entrepreneurs like Old Rose provided eager churchgoers with the brew, and it was sold in the French Market beginning in the late 1700s. People gathered for business, socializing, politics and auctions at five hundred coffee exchanges and shops in the 1800s. Since 1978, myriad specialty coffee shops have opened to meet increasing demand for great coffee. Author Suzanne Stone presents the full story of this celebrated tradition, including how chicory became part of the city's special flavor.
The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook]
by Justin Devillier Jamie FeldmarA modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier.With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon--from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.