Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today's kitchen, thanks to Kris Rudolph's thoroughly researched cookbook. And because cooks from both sides of the border will be eager to try these recipes, Rudolph presents the recipes and text in Spanish on facing pages.
The book opens with a...

There are many gluten-free cookbooks on the market, but none like "Goodbye Gluten " Roughly one-third of people in the US are either gluten intolerant or have celiac disease, and for these people, eating gluten can make them sickvery sick. The engaging team of Kim Stanford and Bill Backhaus represents both these audiences, and together they have developed over two hundred flavorful and tempting recipes for all types of dishes, from appetizers to desserts.
"Goodbye Gluten" is both a cookbook and shopping guide for people who do not want gluten in their diets and are tired of missing out...

Focuses on the foods of the Asian side of Russia. Filled with fascinating food history, cultural insights, and personal stories, it chronicles the culinary adventures of two intrepid Texans who lived, worked, and ate their way around Siberia and the Russian Far East. If features 140 traditional and modern recipes, with many illustrations.