Since Roman times, cultures around the world have been enchanted with cooking in clay and the juicy, full flavors it preserves in any dish. Today's healthminded cooks will find an added bonus: Clay pot cooking is practically foolproof and often fat-free. In The Best of Clay Pot Cooking, Dana Jacobi takes a fresh look at cooking in clay pots and comes up with over 40 easy and delectable recipes, from soups and stews to breads and desserts. Some reflect traditional uses for the clay pot, such as roasting poultry and beef; others are inventive new dishes drawing on ethnic influences -- Chicken Tagine with Green Olives &amp; Preserved Lemon, for example, or Salmon with Ginger &amp; Lime, Shrimp &amp; Ham Jambalaya, Black &amp; White Chipotle Chili, Moroccan Semolina Bread, or Banana Bread Pudding. And all these are prepared with minimum fuss, maximum flavor, and enormous nutritional value.

The Best of Clay Pot Cooking

Cookbooks, Food & Wine

Jacobi, Dana

Cooking Methods

William Morrow Cookbooks

Tour the markets of seven towns while exploring the role of the market in Provencal life, plus receive dozens of insider tips as the authors focus on food, present information on regional and seasonal specialties (with recipes in every chapter), wines, restaurants, and picnic spots.

Markets of Provence: A Culinary Tour of Southern France

Dixon Long

An estimated 1.75 million liters of commercial balsamic vinegar and 1,760 liters of traditional balsamic vinegar are sold annually. Noted for its rich color, intense fruity aroma and exquisite sweet-and-sour flavor, it has become America's most coveted condiment. It is now served in the trendiest restaurants and is frequently featured in gourmet food magazines. 
 For gourmets who want to learn more about this uncommon elixir and use it to add a touch of flavor to their own home-cooked meals comes The Balsamic Vinegar Cookbook. Featuring more than 40 tantalizing recipes that make the most of balsamic vinegar's assertive, complex flavor, it offers dishes such as Minestrone Modena-Style, Maple-glazed Balsamic Carrots, Salmon with Gingered Balsamic Vinegar and Strawberry Granita. An engaging history of balsamic vinegar combined with a fascinating look at how it is produced round out this tribute, which also defines terms, clears up misconceptions and provides a list of mail-order sources to ensure that readers have access to the best balsamic vinegar possible.

Balsamic Vinegar Cookbook

Halm, Meesha

Cooking by Ingredient

A mingling of French, Caribbean, African, Spanish, and Native American influences has created the unique culture of New Orleans, from Mardi Gras to the blues. And like the city itself, the cuisine of New Orleans is an exuberant, creative mix, evoking the legacy of three continents. Step into any Cajun or Creole kitchen and you will experience an extraordinary blend of Old World and New.
In The Best of New Orleans, food expert Brooke Dojny has selected the finest dishes of south Louisiana in their most classic guises. From a base of French culinary principles, enlivened by a dash of American ingenuity, come thick spicy gumbos and jambalayas, barbecued and blackened seafood, fiery andouille sausages, superb Sweet Potato Pie and luscious Bananas Foster. Each recipe includes advice on special cooking techniques, and a glossary describes and defines everything from filé powder to cayenne, grillade to courtbouillon. Color photographs of the finished dishes and of New Orleans itself capture the joie de vivre of this most irresistible of cuisines.

The Best of New Orleans

Dojny, Brooke

Two of Canada's top wine and food experts combine their talents in this elegant, lively, award-winning cookbook. With more than 200 delectable recipes and full-colour photography by Rob Fiocca, A Matter of Taste is a unique and exciting collaboration that serves as a primer in the art of matching food and drink.

A Matter Of Taste

CHATTO, James

WAVERMAN, Lucy

Beverages & Wine

HarperCollins, Publishers

Updated with healing Superjuices and the most refreshing smoothies. It’s bigger, better and more colourful than before.
Our new edition of this extremely helpful guide to using juice contains all the right updates for today’s juice market. Superjuices such as Wheatgrass are now included along with delicious, fresh fruit smoothies.
Juicing For Health will also look more attractive than ever before – with a larger format and a 2 colour design throughout.
Juicing For Health is comprehensive without ever rambling. It includes:
Over 200 juice recipes and blends. • The vitamin &amp; mineral content of over 60 different fruit &amp; vegetable juices. • The basic healing qualities of each fruit and vegetable juice. • Nutritional therapy juice blends for a whole range of specific – and more general – ailments. • Beginner-friendly guide to starting up and managing a healthy detox programme. • A–Z Vitamin &amp; Mineral hotlist – with the “Best Fruits” and “Best Vegetables” for each nutrient.

Juicing for Health: How to use natural juices to boost energy, immunity and wellbeing

Wheater, Caroline

Thorsons

Fabulous food that might also save your life from the winner of the BBC4 Food Programme’s Healthy Eating Award“The science of nutrition feeds our mind, the food feeds our body and the way we approach cooking and serving it can feed our spirit.”Each of the 100+ recipes will boost your health – and will do you good especially if your concerns include • Weight Loss • Digestive Problems • Heart Disease • Cancer • Diabetes • Lack of Energy • Fertility Problems •Jane Sen’s creativity with flavours and food types in the kitchen is always balanced out by her common sense approach to health and her serious expertise as a nutritionist.Each chapter’s themed around a vegetable or plant type – and each recipe has additional information – either nutritional, historical or simply anecdotal. Chapters include:• Live Leaves – recipes using leaves• Darling Buds – recipes using flower buds• Buried Treasure – vegetables that grow under ground• Mediterranian Marvels – what keeps those Italians going for longer…• Forest Floor & Underwater – mushrooms and sea vegetables• Big Bulbs – onion varieties, garlic, fennel, celeriac…•… and there are plenty of dessert recipes too!

More Healing Foods: Over 100 Delicious Recipes to Inspire Health and Wellbeing

Sen, Jane

Raw foods are nutritious as fast food. Uncooked, living foods offer many benefits and this book shows you what and how.

Living Foods for Radiant Health: The Authentic Guide to Using Fresh and Raw Foods

Bruce, Elaine

Thorsons Pub.

New jacket for this classic vegan cookbook published in association with The Vegan Society.
Eva Batt was a vegan cookery pioneer and her book is much revered by the Vegan Society. It’s a classic introduction to vegan cooking, and is recommended for those who are new to meat and dairy free recipes.
The book: •explains the sorts of staples you’ll need in the kitchen. •provides recipes that are extremely straightforward to prepare. •offers a complete nutritional guide to vegan food so the reader can be assured that they understand their protein requirements, and do get the right mix of vitamins, minerals and food groups. •explains the different protein supplements – such as tofu, soya, t.v.p.
Recipes cover a wide range of dishes and meal types from breakfasts to snacks, lunches, dinner and entertaining.
The recipes themselves are excellent and very much from a British tradition of ‘good old fashioned’ cooking. As well as the basic cooking instructions, the text is full of Eva Batt’s useful tips and asides for new cooks.

Vegan Cooking: Recipes for Beginners

Batt, Eva

The Juice Master’s Ultimate Fast Food (Dicover the Power of Raw Juice)

JASON VALE

THORSONS (HCOL)

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