A Taste of Provincetown: A Guide to 14 of Provincetown's Finest Restaurants, Plus a Cookbook of Their Most Popular Recipes (Taste of Series)

Cookbooks, Food & Wine

Drake, Gillian

Regional & International

Shank Painter Pub Co

Near Fine - very. Vintage First Edition from 1989, original cover (scan). See scans and description. Provincetown, MA: Shank Painter Publishing Company, 1989. First Edition. Gillian Drake's "A Taste of Cape Cod - Favorite Recipes from Cape Cod's Finest Restaurants". Octavo, illustrated perfect-bound wraps, 95 pp. Includes map of the restaurant locations on The Cape. Near Fine; only faint sge-toing at the spine keeps this example from As New condition. See all scans. Fifteen restaurants, sketched and described by author Gillian Drake, followed by a goodly number of each restaurant's specialty recipes. Yum. Check it out, in the scans. A cookbook-genre collectible. Ships in a new, sturdy, protective box, of course; not a bag. LT24

A Taste of Cape Cod: A Guide to 15 of Cape Cod's Finest Restaursnts, Plus a Cookbook of Their Most Popular Recipes (Taste of Series)

The Provinceton Artists Cookbook

Busa, Christopher

Cooking Methods

Cape Cod is justly famous for its succulent seafood -- from the oysters of Wellfleet and the scallops of Chatham to the lobsters, clams and mussels found abundantly around the shore, and the fish swimming in local waters as well as the sport fish found offshore -- this bounty from the sea provides us with nothing less than a gourmet feast. The book describes the main types of seafood found around the shores of Cape Cod, providing information on purchasing, catching, and cleaning each species, plus recipes describing methods of preparation from basic to gourmet. Gathered over a period of 20 years from Cape Cod's finest chefs and amateur cooks, this collection of recipes runs the gamut from simple steamed clams to the great seafood stews of the world, adapted to local ingredients.

The Cape Cod Fish & Seafood Cookbook: From Basic to Gourmet

Shank Painter Publishing Company

This revolutionary book reveals the true nutritional and vibrational content of different foods and how they affect our health. America is in a health crisis, with an epidemic of obesity and lifestyle diseases and escalating health-care costs crippling the country's economy. The majority of these diseases are caused by eating foods made from refined and genetically-modified ingredients -- food that is dangerous for our health. But exactly how dangerous is it? How can we tell which foods are healthy to eat and which cause disease? With this book, we can know with certainty which foods are healthy for us, and which are not. We literally are what we eat, and the health of our body is directly related to the nutritional quality of our food. The author has developed a revolutionary system of calibrating the total nutritional value of food, not assessing it by a breakdown of its fat, vitamin and calorie content, but by its life force energy, or vitality, which represents all of these things, and more. This is what Hippocrates termed the universal aliment, and we need this essential nutrient in our food in order to nourish our bodies. This book helps us to understand the absolute link between the food we eat and the diseases we get.

The Truth About Food: The Good, The Bad, and The Downright Dangerous: Revealing the True Nutritional and Vibrational Content of Different Foods and How They Affect Our Health

Health, Fitness & Dieting

Diets & Weight Loss

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