How To Be a Better Foodie or The Appalachian Trail Food Planner

How To Be a Better Foodie: A Bulging Little Book for the Truly Epicurious

Author: Sudi Pigott

Bulging with information, this little book is a delightful celebration of food that will appeal to anyone who is fiercely dedicated to finding the finest, latest, rarest, and most delicious culinary knowledge. How To Be a Better Foodie serves up entertaining and informative morsels to satisfy even the most insatiable cravings, such as:
• Unusual delicacies-prawn shells, radish leaves, parmigiano reggiano rind and more
• The latest in culinary trends such as belly pork, wagyu beef, lotus root crisps, green tea iced meringue, and sousvide preparation
• International foodie pilgrimages and an almanac of seasonal delicacies
With quizzes to test the reader's foodie prowess, illustrations throughout, and page after page of compelling food facts, this book offers revelations for even the most advanced foodie as well as a wealth of tidbits for the eager novice.

New interesting book: An Integrative Theory of Leadership or Making Creativity Accountable

The Appalachian Trail Food Planner: Recipes and Menus for a 2,000-Mile Hike

Author: Lou Adsmond

When the kitchen is a backpacker's stove and the pantry is a sack of lightweight camping food, how do you plan healthy, tasty food for the out-of-control appetites of long-distance backpackers? Here are proven techniques for planning and provisioning hikers who'll be walking for a week or longer -- even those planning six-month "thru-hikes" along the Appalachian Trail.

Table of Contents:

	Introduction	1
1	What They Carried	2
2	Ingredients and Staples	10
3	Mail-Drop List and Schedule	18
4	Menus	26
5	Recipes	46
	Appendix
	A.T. Mileage Chart	114
	Prepared Foods	121
	Sources for Supplies	123
	Bibliography	124
	Picture Credits	124
	Index	125
	Tear-out Cooking Instructions	129