Paleo for Beginners: The Guide to Getting Started

Sonoma Press

A Flexible Approach to a Raw Food Diet
Think going raw means eating raw meals all day, every day? Think again. Prepare for a practical, delicious, and flexible way to approach raw food with The Raw Deal Cookbook. Featuring over 100 amazingly simple plant-based recipes, plus tips and tricks for fitting raw food into your busy life, you’ll explore raw food meals, drinks, snacks, and even decadent desserts that are full of flavor and brimming with nutrients. More importantly, you won’t need to make a 100% commitment to start experiencing the health benefits.
Whether you’re switching up a few weeknight meals or completely overhauling your diet, this book walks you through the essentials of a raw food lifestyle and shows you how to incorporate raw food into your routine.
Get creative in the kitchen, with:
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Raw Food Recipes: 100+ easy-to-prepare raw vegan recipes for breakfast, lunch, dinner, make-ahead snacks and sides, and more</li>
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Raw Food Meal Plan: a practical 21-day sample menu starts you off</li>
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Raw Food Labels: labels help out when you’re short on time (30 minutes or less) and tight on cash (under $10)</li>
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Raw Food Substitutions: refer to nut-free options plus substitution tips to swap ingredients</li> <li>
Raw Food Tips: 10 need-to-know tips for incorporating raw food into your life</li>
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The Raw Deal Cookbook: Over 100 Truly Simple Plant-Based Recipes for the Real World

Cookbooks, Food & Wine

Monaco, Emily

Cooking Methods

You can pick the protein, switch the sides, and even swap the sauce―but when it comes to being a barbecue pitmaster there are three ingredients that you just can’t do without: Meat. Smoke. And, most importantly, time.
Barbecue is a pillar of American cookery, steeped in rich tradition and regional variety. And when it comes to celebrating America’s best barbecue, not just any ol’ cookbook will do. Be the BBQ Pitmaster is your start-to-finish roadmap through it all so you can smoke your way from Kansas City’s Brisket to the Smoked Pork Shoulder of the Carolinas.
Prep time, cook time, serving size…a true barbecue pitmaster leaves nothing to chance. Each recipe in Be the BBQ Pitmaster cookbook provides a complete breakdown of everything you need to know for staying cool while you bring the heat.
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125+ authentic barbecue recipes deliver the classic smoked barbecue flavor you love alongside creative sides, sauces, and desserts</li>
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Regional barbecue style overviews and must-have barbecue basics</li>
<li>Smoking recipes that range in difficulty so you can build your barbecue skill set
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Cook-off FAQs for upping your game and entering amateur competition</li>
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Insider secrets from top pitmasters to develop your barbecue chops including: Memphis’s own Clint Cantwell, editor of Kingsford.com and winner of Travel Channel's "American Grilled” and three-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant Chef John Tesar</li>
</ul>

Be the BBQ Pitmaster: A Regional Smoker Cookbook Celebrating America's Best Barbecue

Budiaman, Will

Outdoor Cooking

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