Dr. Koufman's Acid Reflux Diet: With 111 All New Recipes Including Vegan & Gluten-Free [EPUB]

Dr. Koufman's Acid Reflux Diet: With 111 All New Recipes Including Vegan & Gluten-Free [EPUB]
Dr Koufman's Acid Reflux Diet: With 111 All New Recipes Including Vegan & Gluten-Free: The Never-need-to-diet-again Diet by Jamie Koufman, Sonia Huang, Philip Gelb
2015 | EPUB | ISBN: 9781940561035 | 2.82MB

Dr. Koufman’s Acid Reflux Diet is the latest book from Jamie Koufman, M.D., author of the New York Times bestselling Dropping Acid: The Reflux Diet Cookbook & Cure.

Dr. Koufman’s Acid Reflux Diet is the latest book from New York Times bestselling author, Dr. Jamie Koufman, M.D. It is a companion book to Dropping Acid: The Reflux Diet Cookbook & Cure, which first introduced attainable strategies for restoring respiratory and digestive health through a scientifically-based nutritional program.

Dr. Koufman’s Acid Reflux Diet extends those lessons for a lifetime emphasizing lean, clean, green, and alkaline eating. The book also highlights how to recognize your reflux trigger foods, how to get off reflux medication, and how to lose weight the right way—and keep it off.

Dr. Koufman’s Acid Reflux Diet includes 111 amazingly delicious and original vegetarian and gluten-free recipes.

Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [EPUB]

Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [EPUB]
Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall by Paul Kahan, Cosmo Goss, Rachel Holtzman
2017 | EPUB | ISBN: 9780399578564 | 159.69MB

The highly anticipated narrative-rich cookbook by Chicago’s superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking.

The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.

Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before [EPUB]

Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before [EPUB]
Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before by Autumn Giles
2016 | EPUB | ISBN: 9780760348659 | 19.87MB

If you're looking for Hot & Sour Cherry preserves, Old Bay Pickled Cauliflower, or Gochugaru Preserved Lemons, you've come to the right place! In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more.

The 70 recipes feature flavors and textures that are equally inventive: Rangpur Lime Marmalade, Lavender Apple Butter, Raspberry-Rhubarb Sauce, Quick Peach-Bourbon Jam, Hibiscus Lime Jelly, Kombu Dashi Pickled Shitake Mushrooms, Curried Orange Pickle, Maple-Plum Mostarda, Pickled Figs with Port & Black Pepper, Raspberry & Burnt Honey Gastrique, Fermented Jalepeno Slices, Lemony Sprouts Kraut-Chi, and Radicchio & Sunchoke Kraut with Thyme are all inside.

pages: 001 002 003 004 005 006 007 008 009 010 011
*100: 100 200 300 400