Another #1 Best Seller from the author of #1 Best Selling '50 Low Carb Brown Bag Lunch Recipes' and #1 Best Selling 'The Green Gourmet Organic Diet Book'Do you enjoy a decent cup of tea? If so, you aren't alone.
Tea is one of the most popular beverages worldwide. It can help you to wake up in the morning, get through your day or get to sleep at night - in fact, it can even improve your health.
Although all tea, with the exception of herbal tea, can be traced back to one plant, no two teas are alike. So, how do you know which tea to drink? Not only that, but how do you brew a perfect cup of tea at home? Are tea bags better or worse than tea leaves? How long should you let the water boil?
Those are all good questions. After all, the world of tea can be quite confusing. We have created this in-depth tea drinking book in order to teach you anything you ever wanted to know about tea and tea drinking. For example, have you often wondered about the difference between regular tea and herbal tea? Do you wonder exactly how healthy tea is? Do you wonder where tea is grown and how it is processed? Well, this guide has all of those answers and more.
So, sit back, settle in and be prepared to learn exactly why tea is one of the most popular beverages on the planet - and then put the kettle on!
Scroll up and hit 'Buy Now' to start discovery all about tea today.
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"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science News
Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In
What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning
Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference,
What Einstein Told His Cook engages cooks and chemists alike.
Price: $9.78
Michael Pollan's last book , The Omnivore's Dilemma, launched a national conversation about the American way of eating; now In Defense of Food shows us how to change it, one meal at a time. Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food. Not too much. Mostly plants."
Pollan's bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating.
Price: $7.61
Over 600 tried and true recipes, with a way to start saving your own family favorites, along with a photo of the person who gave you the recipe, a place to add some history about them and creating your very own family cookbook.
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"The Book of Tea by Okakura Kakuzo shows how Tea has affected nearly every aspect of Japanese culture, thought, and life. The book is accessible to Western audiences because, though Kakuzo was born and raised Japanese, he was trained from a young age to speak English. In this book he explains tea in the context of Zen and Taoism as well as the secular aspects of Tea and Japanese life. This book emphasizes how Teaism taught the Japanese many things; most importantly, simplicity. Kakuzo argues that this tea-induced simplicity affected Japanese art and architecture. A clear guide to living a simple and fulfilling life."
Price: $1.90
The long-awaited follow-up to the megabestseller Kitchen Confidential
In the ten years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, from Monday fish to the breadbasket conspiracy, much has changed for the subculture of chefs and cooks, for the restaurant business—and for Anthony Bourdain.
Medium Raw explores these changes, moving back and forth from the author's bad old days to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food.
Beginning with a secret and highly illegal after-hours gathering of powerful chefs that he compares to a mafia summit, Bourdain pulls back the curtain—but never pulls his punches—on the modern gastronomical revolution, as only he can. Cutting right to the bone, Bourdain sets his sights on some of the biggest names in the foodie world, including David Chang, the young superstar chef who has radicalized the fine-dining landscape; the revered Alice Waters, whom he treats with unapologetic frankness; the Top Chef winners and losers; and many more.
And always he returns to the question "Why cook?" Or the more difficult "Why cook well?" Medium Raw is the deliciously funny and shockingly delectable journey to those answers, sure to delight philistines and gourmands alike.
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Endorsed by the National Association of Mothers' Centers, this book is dedicated to your realization and mastery of the power of unconditional love. The book offers a wealth of wisdom, knowledge of practical living skills and effective communication techniques. From My Mama's Kitchen reveals the power of relationships, the nature of love and the meaning of life. Johnny's 9 moms equipped him with these insights in a kitchen setting. From the virtue of spiritual awareness to self-actualization, Johnny's 9 moms nourished him with recipes for living to become a person defined by his thoughts and actions.
This book is a tribute to mothers everywhere. It has received five awards: in 2010, Mom's Choice Awards, Mr. Dad Seal of Recognition and Publisher's Choice Awards by Family Magazine Group, in 2011, International Book Awards and National Indie Excellence Book Awards.
The print version of this book is designed as a keepsake for all occasions, meant to last and inspire forever. It includes a blank dedication page for readers to inscribe their own loved one's name, and a space where readers can record their recipes for living. At the very end of the book, Johnny incorporates nine of his favorite food recipes.
Price: $8.50
Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine."
Last summer, The New Yorker published Chef Bourdain’s shocking, "Don’t Eat Before Reading This." Bourdain spared no one’s appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain’s first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain’s tales of the kitchen are as passionate as they are unpredictable. Kitchen Confidential will make your mouth water while your belly aches with laughter. You’ll beg the chef for more, please.
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Along with simply written recipes for roasting a pig and preparing corned beef, hasty pudding, carrot pie, buffalo tongue, and scores of other dishes, this fascinating book, with its lively and direct style, also offered 19th-century readers suggestions for treating chilblains and dysentery, cleaning white kid gloves, educating one's daughters, and much more.
Price: $35.99
This book is a facsimile reprint and may contain imperfections such as marks, notations, marginalia and flawed pages.
Price: $11.53
