A Passport for Crock Pot Cooking
This cookbook embraces the many cultures in America today. The United States is one of the most diverse countries in the world. Nearly every country has influenced the food we eat today. The United States is sometimes described as a "melting pot" in which different cultures contributed their own distinct "flavors" to American food. Whether you crave beloved Chinese classics or Indian restaurant favorites, you'll find over 120 Crock-Pot recipes. This cookbook has fourteen cultures of hearty soups and stews, tender meat dishes and mouthwatering desserts. These recipes will make for convenient and satisfying everyday dinners. RECIPES Included in this Book: CHINESE - DOMINICAN - FILIPINO - FRENCH - GERMAN - INDIAN - IRISH - ITALIAN - JAPANESE - MEXICAN - PORTUGUESE - SPANISH - THAI - VIETNAMESE Immigration in the United States, now and then, many came to America. We adapted our "old country" recipes to the new country, and we've grown up with them. These foods have been part of our families' meals for generations. Recipes you can easily cook in your Crock-Pot. Come, take a journey around America into the surprising delights of Crock Pot cooking. Just because you love eating foods from different nationalities doesn't mean you want to spend hours in the kitchen. This cookbook brings easy meals to your table with the flavors from diverse cultures. Each recipe has full-color photos of delectable slow-cooker dishes that sparkle throughout the cookbook. There's nothing like the aroma of a home-cooked dinner welcoming you at the door. Preparing those mouthwatering meals is a snap. This cookbook is easy to understand, and easy to use.
A Year of Comfy, Cozy Soups, Stews, and Chilis
HERE'S A DELICIOUS SAMPLE RECIPE: My daughter Callista was telling me about this soup she had whipped up on a whim. I told her it sounded amazing, but she hadn't written any of it down; she sort of remembered what she did, so I had to coax some memories out of her. This might not be exactly what she created, but she gave it a thumbs up! I've never frozen this soup, so I can't tell you how avocados will freeze. It never lasts that long; it's such a comforting soup, sort of a New Mexican version of a chicken noodle soup. You'll feel your sinuses opening up when you eat this, and you'll be glad.Callista's Amazing Avocado Chicken Soup 2 tablespoons salted butter 1 tablespoon minced garlic 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon smoked paprika 1 teaspoon cumin 1 cup onion, coarsely chopped 1 pound boneless, skinless chicken breasts, cut into 3/4" chunks 1 quart low-sodium chicken broth 2 cups water 4 ounces roasted and chopped green chile, with juice 10-ounce can diced tomatoes with green chiles, with juice (such as Ro*Tel) 1/2 cup long grain rice 5-6 ounces fresh baby spinach, coarsely chopped 1 pound avocados; peel, pit, and cut into 1/2" chunks (ripe, but not mushy) Coat a 6-quart saucepan with cooking spray. Melt the butter over rather high heat. Saute the garlic, salt, pepper, paprika, cumin, onion, and chicken until the pink is gone, 5-7 minutes. Add the broth, water, chile, and diced tomatoes with green chiles and bring to a boil. Add the rice and bring to a boil again, then cook on a rolling medium simmer 20 minutes, uncovered. Stir a few times. Add the spinach and cook another 1-2 minutes. Stir the avocados in gently and cook just a for a few seconds. Season, if desired. Cover and chill leftovers. Serves 4-6. Vegetarian? Omit the chicken and substitute one pound of chopped summer squash varieties, such as yellow or zucchini, and substitute vegetable broth for the chicken broth. CHAPTER DESCRIPTIONS: "Beef" highlights 11 hearty soups, stews, and chilis. Items such as "Dragon Fire Chili" and "Oodle Noodle Soup" will surely please the meat lovers in your family circle. "Chicken" features 14 delectable items, oh so chickeny, to quote Julia Child (My Life in France). From the southwestern "Rev It Up Posole" to the exotic "Nothing Wrong with Mulligatawny," your soul will definitely be comforted by these savory soups. "Pork and Seafood" includes 13 succulent classics and original concepts exemplifying the best from land and sea, such as "Esther's Manhattan Clam Chowder" and "Jumbo Gumbo." "Vegetables" comprises 14 delicious recipes that will make it easy to forget about adding meat to everything you eat. "Saffron Madness Soup" and "My Darling Minestrone" will satisfy even the most die-hard carnivore. "Breads" contains 13 carbs to keep your soups, stews, and chilis company. And who doesn't love carbohydrate company? "Naughty Naans," "Epic Iron Skillet Cornbread," and "Lovely Artisan Loaf" will make you question your decision to avoid carbs. Also included are recipes for homemade stocks and other miscellaneous items, as well as sections for Shopping Sources and Conversion Charts. Over 70 tested recipes; beginner to intermediate; color photography and B/W graphics throughout; fully indexed.
You Suck at Cooking
Do you crave food all the time? Do you think you might want to eat again in the future? Do you suck at cooking? Inspired by the wildly popular YouTube channel, these 60+ recipes will help you suck slightly less You already know the creator of the YouTube show You Suck at Cooking by his well-manicured hands and mysterious voice, and now you'll know him for this equally well-manicured and mysterious tome. It contains more than sixty recipes for beginner cooks and noobs alike, in addition to hundreds of paragraphs and sentences, as well as photos and drawings. You'll learn to cook with unintimidating ingredients in dishes like Broccoli Cheddar Quiche Cupcake Muffin-Type Things, Eddie's Roasted Red Pepper Dip (while also learning all about Eddie's sad, sad life), Jalape簽o Chicken, and also other stuff. In addition, there are cooking tips that can be applied not only to the very recipes in this book, but also to recipes outside of this book, and to all other areas of your life (with mixed results). In the end, you just might suck slightly less at cooking.* *Results not guaranteed
The Easy 30-minute Cookbook
Finally-tasty, healthy dishes without all the effortYou shouldn't have to spend your entire night cooking-or your entire paycheck eating out-to enjoy a good meal. This easy cookbook is packed with recipes that are budget-friendly, health-conscious, and super tasty-and all of them can be made in half an hour or less!No need to be an experienced home chef-here's an easy cookbook that will show you how to make good, fresh food at any skill level. You'll also learn how to make your kitchen as convenient as possible, with guides to the best equipment and ingredients to keep on hand. Time is money-and this easy cookbook can save you both.In this fast and easy cookbook, you'll find: 100 fast recipes-Try Mixed Berry Pancake Muffins, Pesto Turkey Burgers, Mexican Street Corn Pasta Salad, One-Skillet Cashew Chicken, and more.Cooking hacks-Stock up on tips and tricks for cooking faster, outsmarting your supermarket, and making prep and cleanup super easy.Handy labels-This easy cookbook includes recipes tagged with icons for No Cook, One Pot, 5-Ingredient, or Superfast (10-minute) meals.With a huge variety of quick and affordable recipes, The Easy 30-Minute Cookbook is everything an easy cookbook should be.
Starter Sourdough
Easy sourdough starter--for flawless finished bread. For perfect sourdough bread, you need a healthy and happy starter--that yeasty concoction that gives sourdough its tangy, delicious flavor. Starter Sourdough helps you get the tricky starter process down pat, so you can have mouthwatering loaves, rolls, baguettes--and even cakes and cookies! This guide simplifies the process of making your own starter so it's accessible to anyone, no matter your skill level. Keep your tasty new creation alive and thriving with the help of clear instructions accompanied by beautiful photographs. Then try your hand at baking Perfect Italian Sourdough, Sourdough Marble Rye Bread, Double Piecrust, Sourdough Pretzels, Sourdough Cinnamon-Sugar Doughnuts, and more. Inside Starter Sourdough, you'll find: Great start--Master the secret to a good sourdough bread using this basic starter recipe: just flour, water, and a little attention. Creative variations--Craft whole grain breads, pizza dough, biscuits, and cake--there's a huge variety of recipes to explore, all from your starter. Nonstop starter--Sustain a hearty, long-lasting starter with a simple weekly feeding schedule, so it will repay you in baked goods for years to come. Put a unique twist on baked goods with Starter Sourdough!
Lectin Free Cookbook
If you want to stop unexpected bloating, get rid of inflammations, eliminate indigestion and get ride of excess fat then keep reading... If your stomach constantly hurts after a meal or you suffer from a bad case of digestive disorders, leaky gut and inflammation and you're tired of letting your condition ruin an otherwise perfect or productive day, then this guide is for you. If you answered yes to any of the questions above, then lectins could be responsible for your problems. If you haven't heard of lectins before, then pay attention, as this might save you or a loved one from suffering.Lectins are proteins that helps plant cells interact with each other and defends the plants from insects, pests and other microorganisms. This is all fine and dandy, just one problem. They are resistant to digestion when consumed by humans. This property of lectins come with harmful side effects. They often block absorption of useful nutrients, damages the fragile lining of the intestines, leads to flatulence and all kinds of nasty stuff. Not good. In this guide, Clarissa Fleming lucidly explains why seemingly healthy foods can wreak havoc on your body system and why eating fewer carbs and more veggies and plants may not be all that healthy, especially if you suffer from lectin-induced symptoms. You're also going to learn how to avoid lectins in your daily meals with loads of scrumptious lectin-free recipes for all times of the day to help you live a longer, healthier life.Among the insights contained in the Lectin-Free Cookbook, you're going to find: Everything you need to know about lectins--their effects in our bodies and how they interact with our body cells The 7 deadly disruptors found in foodstuff, fast foods and modern personal care items that quietly cause harm and major damage to people's health and how to avoid them 4 wholesome, life-changing benefits of switching to the lectin-free lifestyle to help you improve your digestion and stop diseases like inflammation, leaky gut and even cancer in their tracks The three phases of switching over to the lectin-free diet to help you minimize or eliminate the pain of withdrawal from lectin-loaded foods The ultimate grocery list of recommended lectin-free foods for losing weight, maintaining an ideal body shape and improving your gut health from oils and seeds to fruits and veggies Foods that should be taken in moderation when on the lectin-free diet 50 mouthwatering, lectin-free recipes with breakfast, lunch and dinner ideas as well as a collection of healthy snack to satisfy your sugar cravings Surefire tips to help you adhere to the lectin-free diet while in a restaurant or on a vacation ...and more! Whether you're looking for a permanent solution to your gut-related problems or you're looking for a healthier alternative to mainstream diets, this guide contains everything you need to know about the lectin-free lifestyle. Scroll up and click the "add to cart" button to buy now!
Air Fryer Cookbook for Beginners
Do you want to enjoy delicious fried foods without feeling guilty of consuming too many calories?Do you want to enjoy fried, grilled, baked foods without using much oil? Are you searching for a cooking appliance that will provide you with healthier alternative to your favorite fried foods and help you lose weight? Then this air fryer cookbook is for you! The air fryer cooks fried food fast without added fat, calories or guilt. If you love fried foods but aren't thrilled about the mess and fatty calories, you will love the air fryer. This cookbook presents а carefully hank-picked easy and delicious recipes that you can cook in your Air Fryer. You don't need to be an expert in the kitchen to cook delightful meals for your loved ones.Air fryers are easy to use and allow you to cook without oil. These air fried recipes use only about one-quarter as much oil as regular fried food. With an air fryer, you can cut down the calories by more than 60% and even more when it comes to saturated fats. The air fryer is your ticket to healthier fried foods that still taste crispy crunchy delicious and leaves you with very little to clean up. This air fryer cookbook is a must-have cookbook for anyone who owns an air fryer.Inside this book you will discover: Healthy, family recipes you can make without spending hours in the kitchen! Easy air fryer recipes that will help you stay healthy and lose weight fast Quick and easy breakfast recipes Palate satisfying lunch recipes Simple, tasty side dish recipes Hunder destroying snack and appetizer recipes Delicious fish and seafood recipes Flavorful poultry recipes Mouthwatering meat recipes Healthy and delicious vegetable recipes Delightful dessert Recipes So what are you waiting for? Get your copy now and enjoy hassle-free cooking with your Air Fryer!
Mastering Spice
Spices are the fastest, easiest way to transform a dish from good to spectacular. In his new book, Lior Lev Sercarz, the country's most sought-after spice expert, shows you how to master flavor in 250 inspiring recipes, each counting on spices to elevate this collection of everyday and new favorites. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEWSpices are the magic ingredient in Lior Lev Sercarz's newest book, Mastering Spice, and all it takes is a pinch to bring your meatballs, roast chicken, or brownies to the next level. Owner of New York City spice shop La Bo簾te, and a professionally trained chef who has cooked at some of the world's most renown restaurants, Lior's simple and straightforward approach showcases how spices and spice blends can take a recipe for chicken soup, meatballs, or brownies into a whole new and exciting direction. Every section begins with a master recipe and technique--then Lior teaches readers how to change the spices or some of the ingredients to get a profoundly different dish than what you began with. By mastering the techniques and playing with the variations, you'll learn how to use spices to become a more creative and intuitive cook, and how spices can endlessly heighten your eating experience.
Cast-iron
Over the course of thousands of years, cast-iron pots and pans have become a number one essential kitchen tool all over the world. With this easy-to-follow recipe book the cast-iron skillet is sure to become one of your favorite tools!This book is an astounding collection of international recipes that showcases the versatility of everyone's favorite heirloom cookware, and features: 300+ easy-to-follow recipes, including options for breakfast, snacks, main meals, and desserts that will satisfy all palates20+ bread and flatbread recipesMouthwatering photography, archival images, and colorful original illustrationsA global overview of cast iron's historyAn illustrated guide to different types of cast-iron cookware, from aebleskiver pan to wokDetailed instructions for the care and keeping of cast ironInsights and recipes from celebrated makers, including Lodge, Le Creuset, FINEX, and Borough FurnaceThe Ultimate Cookbook series: Provides a comprehensive guide to all things food - from ingredient specific to ethnic cuisine to historical facts and informationInspires your culinary art skills with beautiful images and easy to follow instructionsPerfect for the chefs, home cooks, or foodies in your lifeMakes a great gift for friends, family, or loved onesSharpen your skills and feed your appetite with additional cookbooks in the series.
Pickling Ripe and Green Olives
Frederic Theodore Bioletti (1865 - 1939) was an English-born American vintner. He studied at the University of California, Berkeley from 1889 to 1900, where he worked with prominent soil scientist Professor E.W. Hilgard. His work with Hilgard on the fermentation of wines under different conditions were significant in helping California vintners to refine their wine production practices and improving the resulting wines. Bioletti was the first chair of the Department of Viticulture and Enology and founded the grape breeding program at the University of California Agricultural Experiment Station. In this volume, Bioletti provides details on pickling olives, with step-by-step instructions and useful information for those with a practical interest in the subject. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially-commissioned new biography of the author and introduction on preserving and canning food.
Olives - Cultivation, Oil-Making, Pickling, Diseases
This vintage book contains a complete guide to olive farming, with chapters on growing, producing oils, pickling, and common pests and diseases. Contents include: "Cultivation, Oil-making, Pickling, Diseases", "Cultivation", "Gathering the Fruit", "Pickling", "Lye Process", "Pure-water Process", "Green Pickles", "Diseases", "Twig Borer", "Black Scale", "Sooty Mold", "Peacock Leaf Spot", etc. Frederic Theodore Bioletti (1865 - 1939) was an English-born American vintner. He studied at the University of California, Berkeley from 1889 to 1900, where he worked with prominent soil scientist Professor E.W. Hilgard. His work with Hilgard on the fermentation of wines under different conditions were significant in helping California vintners to refine their wine production practices and improving the resulting wines. Bioletti was the first chair of the Department of Viticulture and Enology and founded the grape breeding program at the University of California Agricultural Experiment Station. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially-commissioned new biography of the author.
Grape-Must - A Guide to Processing Unfermented Grape Juice from Extraction to Bottling
"Grape-Must" represents a complete guide to processing grapes for the purpose of wine making, written by F. T. Bioletti. Frederic Theodore Bioletti (1865 - 1939) was an English-born American vintner. He studied at the University of California, Berkeley from 1889 to 1900, where he worked with prominent soil scientist Professor E.W. Hilgard. His work with Hilgard on the fermentation of wines under different conditions were significant in helping California vintners to refine their wine production practices and improving the resulting wines. Bioletti was the first chair of the Department of Viticulture and Enology and founded the grape breeding program at the University of California Agricultural Experiment Station. In this volume, Bioletti outlines the various steps of grape processing from extraction to bottling, making it a must-read for those with an interest in winemaking and its basic processes. Contents include: "Gathering and Care of the Grapes", "Extraction of Juice", "Sulfiting, Settling, Racking, Fining", "Final Clearing", "Pasteurizing, Settling, Addition or Acid, Filtering", "Conversion", "Bottling", "Corking", "Sterilizing", etc. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially-commissioned new biography of the author and introduction on winemaking.
Japanese Pickled Vegetables
**2020 IACP Cookbook Award Finalist for Health & Nutrition** **2020 Gourmand Cookbook Award Winner for Japan in Fermentation** Nutrient-rich, inexpensive and incredibly tasty--simple homemade Japanese tsukemono (pickles) are an integral part of everyday meals in Japan. Every Japanese family has their own tsukemono recipes handed down through the generations. In Japanese Pickled Vegetables, dietician and fermented food expert Machiko Tateno has collected more than 120 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients that are easily available in the West--including asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips and squashes, olive oil, honey and yogurt. More adventurous cooks can try their hand at traditional Japanese pickled vegetables like burdock root, bitter melon, lotus root and wasabi greens. The recipes are cross-referenced by vegetable and pickling method. A chapter on regional pickling recipes and styles lets home cooks learn more about the traditional art of tsukemono in Japan--from Tokyo to rural farm villages. A section on pickling fresh seasonal vegetables helps you to make the most of your fresh garden produce, while another provides recipes using fermented seasonings--such as Miso Marinated Garlic and Salted Peppercorns that can be used to enhance the umami flavor of any dish! An important part of Japanese cuisine, Japanese pickles are often made the day they are eaten, and used as side dishes, bar snacks or garnishes. Whether you have your own vegetable garden and want ways to preserve your bounty into the winter, or are just looking for healthy meal inspiration, these homemade Japanese superfood recipes are a great place to start.
A Beautiful Heart Cookbook
A Beautiful Heart Cookbook is a collection of heart-healthy recipes filled with simple, wholesome, inexpensive ingredients. But the recipes are not just healthy--they are beautiful, delicious creations to be enjoyed both alone and together with loved ones. They are inspired, and meant to inspire. They are all of those things, and somehow they are still achievable in day-to-day life. Each recipe has been simplified, simplified, simplified--just one bowl, just one pot, just add and stir, or just add and blend--and as a result, each recipe leads its maker through a relaxing cooking experience. The directions seem to translate to "enjoy the moment" and seem to subtly suggest a deep breath in: life is good. But perhaps not so subtly, the recipes demonstrate the truth about healthy eating: it is feasible in day-to-day life, inexpensive, and nourishing on a physical, mental, and spiritual level. It is a commitment to take pride in and a worthwhile lifelong priority. But best of all? Healthy food actually tastes amazing.
That Looks Great!!!
After cooking for so many years in different places for and with people of various nationalities and cultures, I found that EVERYBODY has a recipe for something and they believe there's to be the bestt. That point may have even been proven to be true in some cases. So I decided not to write a book with any of MY recipes, but instead to show through my experience and skills how all those great cooks out there can make THEIR dishes LOOK better! You may be able to create a great dish, but now you can turn that dish into a work of art with just a little help and little to no added expenses. UP YOUR PRESENTATION GAME, and everyone will surely tell you...THAT LOOKS GREAT!
Beautiful Boards
Make mealtimes, special occasions, and holidays extra memorable with these 50 delicious, inspiring, family-friendly, and easy-to-recreate snack boards. Visually exciting and deliciously enticing, these snack boards by Maegan Brown (aka The BakerMama) move beyond (and include) classic cheese and charcuterie and are comprised of easy-to-find fresh and prepared foods, arranged in beautiful, artful, and whimsical ways (think green veggies shaped into a shamrock with a background of green, white, and orange snacks for celebrating St. Patrick's Day and a fruit-and-veggie rainbow with cracker clouds to brighten any day). The variety of foods on each board will delight everyone, and the stunning presentation will encourage kids to try foods they might normally refuse. Plus, you can make the boards ahead of time, so you can actually sit down and spend time with your loved ones. In this book, you will find boards for anytime family meals and snacks, seasons and holidays, breakfast and brunch, desserts, and entertaining and special occasions. Impress your family and friends with artful masterpieces, including: Pancake BoardFootball BoardWinter Wonderland BoardValentine's Day BoardBuild-Your-Own Taco BoardDim Sum BoardMovie Night BoardDecorate-Your-Own Cupcake BoardChocolate Fondue BoardAlong with The BakerMama's tips to get you into the board mindset, each board is accompanied by a gorgeous, large photo and step-by-step instructions to make it easy to recreate. Beautiful Boards is an entertaining game changer that will have you spending less time in the kitchen and more time having fun. Discover even more inspiring food presentation ideas from The BakerMama in Spectacular Spreads and Brilliant Bites.
Simple Italian Cooking My Way
Simple Italian Cooking My Way is a collection of recipes from the streets of Brooklyn.
Simple Italian Cooking My Way
Simple Italian Cooking My Way is a collection of recipes from the streets of Brooklyn.
Air Fryer Cookbook for Beginners
Do you want to enjoy delicious fried foods without feeling guilty of consuming too many calories?Do you want to enjoy fried, grilled, baked foods without using much oil? Are you searching for a cooking appliance that will provide you with healthier alternative to your favorite fried foods and help you lose weight? Then this air fryer cookbook is for you! The air fryer cooks fried food fast without added fat, calories or guilt. If you love fried foods but aren't thrilled about the mess and fatty calories, you will love the air fryer. This cookbook presents а carefully hank-picked easy and delicious recipes that you can cook in your Air Fryer. You don't need to be an expert in the kitchen to cook delightful meals for your loved ones.Air fryers are easy to use and allow you to cook without oil. These air fried recipes use only about one-quarter as much oil as regular fried food. With an air fryer, you can cut down the calories by more than 60% and even more when it comes to saturated fats. The air fryer is your ticket to healthier fried foods that still taste crispy crunchy delicious and leaves you with very little to clean up. This air fryer cookbook is a must-have cookbook for anyone who owns an air fryer.Inside this book you will discover: Healthy, family recipes you can make without spending hours in the kitchen! Easy air fryer recipes that will help you stay healthy and lose weight fast Quick and easy breakfast recipes Palate satisfying lunch recipes Simple, tasty side dish recipes Hunder destroying snack and appetizer recipes Delicious fish and seafood recipes Flavorful poultry recipes Mouthwatering meat recipes Healthy and delicious vegetable recipes Delightful dessert Recipes So what are you waiting for? Get your copy now and enjoy hassle-free cooking with your Air Fryer!
Baking With Kim-joy
Infuse your baking with a sprinkle of glitter, a rainbow of colors and a menagerie of woodland creatures with the help of this unique baking book from everyone's favorite Great British Bake Off finalist, Kim-Joy! If you've ever wanted to know how to bring your baking to life, Kim-Joy will show you how in this fun and practical book. As well as basic cake mixes, cookie doughs, fillings/frostings and decorating techniques, she shares 40 of her wonderfully imaginative designs for iced cookie creatures, big occasion cakes, character macarons and meringues, ornate breads and showstopping traybakes. Recipes include step-by-step photography and adorable illustrations accompanied by little messages of positivity throughout. Whether you want to learn how to make a llama cookie, a cat paradise cake, a panda-madeleine or a choux-bun turtle, there's something here to capture your imagination and spread a little (Kim-)Joy!
Six Ingredients With Six Sisters’ Stuff
With only six ingredients or less per recipe, making dinner has never been easier. Six Sisters' Stuff is one of the most popular blogs for quick and easy cooking and entertaining at home for families. In their eighth cookbook, they tackle how to master meals for any cook with any skill level with more than 100 easy recipes made with incredible flavor combinations from just six ingredients or less. From beginning cooks learning the basics to busy parents looking to save time in the kitchen, this cookbook is loaded with entrees, side dishes, and desserts. Whether it's a one-pot wings dish or a no-bake peanut butter bar this cookbook is a fool-proof solution to meal planning and features "Kid Favorites" recipes.
Sunny-side Up
From the perfect scrambled egg for one to special-occasion brunch crowd-pleasers, wake up to 100+ breakfast and brunch recipes from a Cake Wars judge and celebrated pastry chef "Sure to help any cook crack into the incredible, edible egg."--Michael Voltaggio, chef/restaurateur Have you ever wished you could enjoy a delicious restaurant-quality breakfast or brunch at home with your loved ones? Sunny-Side Up will have you doing just that in no time. In her warm and encouraging voice, Waylynn Lucas demonstrates how a touch of finesse can elevate your dishes and make you more confident in the kitchen. Whether you're looking for a decadent weekend brunch spread to impress guests or a healthy make-ahead breakfast to start your day off right, you can find just what you're craving in chapters such as: - Egg obsessions and other savories from Melt-in-Your-Mouth Scrambled Eggs and Chilaquiles to Chipotle-Maple Breakfast Sausage Sandwiches- Syrup required Buttermilk Pancakes, Waffles, and Waylynn's sweet and savory French Toast Sandwich combinations- Biscuits, muffins, breads, and more baked goods Bacon-Cheddar Biscuits, Banana Mocha Chocolate Chip Muffins, Grapefruit-Pistachio Cakes, and Peach-Thyme Jam- Fancy pastries Brioche Beignets, Sticky Buns, Apple-Almond Tart with Orange Essence- Yogurt, bars, breakfast pops, smoothies, and other healthy yums Homemade Yogurt, Carrot-Coconut Pops, Beets Don't Kill My Vibe Smoothie, Green Machine Juice- Boozy daytime adventures Watermelon-Jalape簽o Smash, Margarita Bar, Lemon Slushy for Adults Only, and Grapefruit-Mint Mimosas With more than 100 photographs, Sunny-Side Up is perfect for home cooks who want to wake up to delectable and uplifting dishes fresh out of their own kitchens.
Doc's Cookbook
I came from a Scandinavian culture in Northwestern Wisconsin. My mother was a lousy cook. Seems that the only thing she ever made was "hot dish"-which was a casserole based on cream of mushroom soup. Mom's usually featured celery and ground moose. Dad's annual male-bonding vacation was always to Northern Ontario in September. By the time the dead moose made it back home, hot dish was about all they could do with it. Mom once sent me a box containing index cards of all her hot-dish recipes. It was a joke. She was a funny lady. None of those recipes made it to this book. I still detest cooked celery. Grandma, on the other hand, who lived just down the road, knew how to feed a family and kept us from starving until we started school and were introduced to the delights of Mrs. Hendrickson's gourmet school lunch. I'd never seen, much less experienced, the goodness of such items as broccoli and cauliflower. Growing up in a culinary-deprived culture contributed to my interest in cooking. Another is my love for the outdoors and the joys of preparing and consuming priceless gifts from nature. I collected and perfected the recipes provided here over many years of experimentation. I am pleased to share them with you.
A House With a Date Palm Will Never Starve
With recipes by 41 popular chefs and food writers such as Alice Waters, Yotam Ottolenghi and Marcus Samuelsson, this cookbook focuses on the many uses of date syrupDate syrup has been central to Iraqi cooking and home life for centuries. In this unique book, a fusion of contemporary art and food, Chicago-based Iraqi-American artist Michael Rakowitz (born 1973) and 41 celebrated chefs present delicious dishes using this staple of Middle Eastern cuisine. In early 2018, Rakowitz unveiled a winged bull sculpture on the Fourth Plinth in London's Trafalgar Square, a life-size replica of a Mesopotamian lammasu made from thousands of date syrup cans. The artist's choice of material was laden with historical significance: for decades, until the industry was decimated by war and disease, dates had been Iraq's second biggest export after oil. As his winged bull sat upon the Fourth Plinth, Rakowitz invited chefs from around the world to create new and classic recipes using date syrup. Chefs and food writers including Yotam Ottolenghi, Alice Waters, Claudia Roden, Reem Kassis, Prue Leith, Jason Hammel, Nuno Mendes, Thomasina Miers, Giorgio Locatelli and Marcus Samuelsson answered Rakowitz's call, creating dozens of sweet and savory dishes with date syrup, now collected in this cookbook. Easy step-by-step instructions and gorgeous photographs enable the reader to make these recipes at home. Ranging from the traditional to the innovative, with everything from simple brunch dishes, salads and sides to mouthwatering mains, cakes, desserts, drinks and condiments represented, the recipes in this volume showcase the richness of a humble ingredient. This special book will appeal to anyone who loves the cuisine of the Middle East and is interested in the politics of food in that troubled region.Chefs include: Sara Ahmad, Sam and Sam Clark (Moro, Morito), Linda Dangoor, Caroline Eden, Cameron Emirali (10 Greek Street), Eleanor Ford, Jason Hammel (Lula Caf矇, Marisol), Stephen Harris (The Sportsman), Anissa Helou, Margot Henderson (Rochelle Canteen), Olia Hercules, Charlie Hibbert (Thyme), Anna Jones, Philip Juma (JUMA Kitchen), Reem Kassis, Asma Khan (Darjeeling Express), Florence Knight, Jeremy Lee (Quo Vadis), Prue Leith, Giorgio Locatelli, Nuno Mendes (Chiltern Firehouse), Thomasina Miers (Wahaca), Nawal Nasrallah, Russell Norman (Polpo), Yotam Ottolenghi (Ottolenghi, NOPI), Sarit Packer and Itamar Srulovich (Honey & Co), Michael Rakowitz, Yvonne Rakowitz, Brett Redman (Neptune, Jidori, Elliot's Caf矇), Claudia Roden, Nasrin Rooghani, Marcus Samuelsson (Red Rooster, Aquavit), Niki Segnit, Rosie Sykes, Summer Thomas, Kitty Travers, Alice Waters (Chez Panisse) and Soli Zardosht (Zardosht).
The Whole Art of Curing, Pickling and Smoking Meat and Fish Both in the British and Foreign Modes - With Many Useful Miscellaneous Receipts and Full D
This vintage book contains a complete guide to preserving fish and meat, with information on pickling, curing, smoking, and other related aspects. A detailed and accessible handbook, this volume will appeal to those with an interest in economical cooking, and would make for a fantastic addition to culinary collections. Contents include: "Bloaters", "Dutch Salmon", "Dutch Herrings", "Smoked Sprats", "Smoked Mackerel", "Dried Whitebait", "Kippered Haddocks", "Smoked Eels", "Sprats as Anchovies", "Smoked pilchards as Sardinias", "Pilchards, Preserved in Butter", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
Meat Curing Made Easy - Sausage Making and Many Uses for Morton's Salt
This antiquarian book contains a simple and accessible guide to curing meat, with a particular focus on using 'Morton's Salt' and including instructions for sausage making. This easy-to-digest and profusely illustrated guide will appeal to those with an interest in preserving meat, and it will be of special interest to collectors of antiquarian literature of this ilk. Although old, much of the information contained within this book will be of utility to the modern reader, and it would make for a worthy addition to collections of allied literature. The chapters include: 'The Triple Action - Cure', 'Why Do More People Use Morton's Smoke-Salt than any Other Kind?', 'Made Easy of Butchering', 'The Better the Cure With Morton's Smoke-Salt', and more. This text is being republished now in an affordable, modern edition complete with a new prefatory introduction on curing meat.
Home Baking Made Easy - For Beginners and Experts
This vintage recipe booklet was first published in 1953. This cookbook includes recipes for: Pastry, Cakes, Frosting's, Cookies, Quick Breads as well as several helpful hints. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing many of these classic works in affordable, high quality, modern editions, using the original text and artwork.
Pickling Green Olives Together with Improvements in the Methods of Pickling Olives
This volume contains a detailed treatise on the pickling of green olives produced by the University of California, with information on acid formation, deterioration, washing, brining, lye treatment, and much, much more. Written in clear, simple language and full of practicable information and interesting experiments, this text will appeal to those with a serious interest in preserving olives, and makes for a great addition to collections of allied literature. The chapters of this text include: 'Imports of Green Olives for 1920 to 1930', 'Comparison of Varieties for Green Pickling', 'Effect of Locality', 'Effect of Maturity', 'Suitability of Green Pickling of Olives Previously Stored in Brine', 'Containers for Fermentation', 'Experiments on Lye Treatment and Washing', etcetera. We are proud to republish this vintage book, now complete with a new and specially commissioned introduction on preserving and canning food.
How to Smoke Fish - Including Brine Curing, Dry Salting, Home Canning
This vintage book contains a detailed yet concise guide to smoking your own fish, with step-by-step instructions, ideas for recipes, information on other methods of preserving, and more. Written in clear, plain language and profusely illustrated, this handy little guide will prove invaluable for the discerning fisherman, and would make for a great addition to collections of related literature. The chapters of this text include: 'Smoke your Own Fish', 'Convert Your Outdoor Oven to a Smokehouse', 'Simple Secrets of Fish Smoking', 'Recipes for Smoked Fish', 'Preserving Fish in Brine', 'Preserving Fish by Drying', 'Recipes for Preparation of Dried Fish', 'Home Canning of Fish', 'Make a Cardboard Smokehouse', and more. Many antiquarian books such as this are becoming increasingly rare and expensive, and it is with this in mind that we are republishing this vintage book now in an affordable, modern edition complete with a new prefatory introduction on preserving food.
Syrup from Sweet Sorghum
This antiquarian volume contains a concise treatise on the production of syrup from sweet sorghum, including information on equipment, correct methodology, testing, and much more besides. Written in clear, concise language and containing a wealth of helpful, practicable information, this text is ideal for those with little previous experience, and makes for a great addition to collections of allied literature. The chapters of this book include: 'Varieties of Sorghum for Syrup', 'Sweet Sorghum Culture', 'Harvesting', 'Crushing and Pressing the Cane', 'Second Pressing', 'Straining the Juice', 'Settling the Juice', 'Clearing and Neutralizing', 'Clearing by Filtering', 'Concentration of the Juice by Use of Iron Kettle', etcetera. We are proud to republish this vintage text, now complete with a new and specially commissioned introduction on homemade syrups, vinegars, and liqueurs.
Over 100 Recipes For Taste-Tempting Deep Fried Foods
This early work is an absorbing read for amateur and professional cookery enthusiast alike. It contains a wealth of information that is still useful and practical today and is thoroughly recommended for the food lover's bookshelf. Contents Include: Nutritional Value of Deep-Fried Foods, How to Use and Care for Your FRYRYTE, For Finest Food Flavour, So Easy to Care For, General Information, Hors d'Oeuvres, Coverings or Coatings for Fried Foods, Doughnuts and Crullers, Fried Casings or Shells, Croquettes in Great Variety, Fritters Are Delicious, Meats and Poultry, Fish and Seafoods, Vegetables, Pies and Pastry, Sauces for Fried Foods, Regional Recipes; Time and Temperature Charts for Frying Foods: Batters and Doughs, Fruits, Fish and Seafoods, Meats and Poultry, Miscellaneous Foods, Vegetables. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Bottling Fruit and Vegetables
This vintage book contains a simple, concise guide to bottling fruit and vegetables, including simple step-by-step instructions and a selection of recipes and articles on the subject. This detailed guide will be of considerable utility to those with a practical interest in preserving home-grown produce. It will make for a worthy addition to any collection of fruit growing literature. Although old, the information contained within its pages will be useful to the modern reader, making it both a handy resource and an appealing text for collectors. The chapters of this volume include: 'Bottling Soft Fruits', 'Bottling Stone Fruits', 'Bottling Various Fruits and Vegetables', 'Fruit Bottling', 'Home Bottled Fruits and How to do Them', and 'Bottling or Canning'. We are republishing this vintage text now in an affordable, modern edition - complete with a specially commissioned introduction on food preservation.
Italian Style Pasta Dishes - A Selection of Classic and Authentic Italian Recipes (Italian Cooking Series)
This collection of recipes were originally published in the early part of the 20th century. Carefully selecting the best recipes from our collection we have compiled a series of informative publications on the subject of Italian cooking. The titles in this range include 'Italian Style Vegetable Dishes, ' 'Italian Style Desserts, ' 'Italian Style Soups, ' and many more. Each publication has been professionally curated and includes all details on the original source material. This particular instalment, 'Italian Style Pasta Dishes' contains a selection of classic and authentic Italian recipes. Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editio
Pressure Cooker Recipes for Soups, Fish, Meats, Savouries, Vegetables, Puddings, Sauces, Cereals, Jams, Etc. and Bottling or Canning to Preserve Food
This antiquarian book contains a large collection of pressure cooker recipes, including soups, meats, savouries, vegetables, puddings, sauces, cereals, and more. It also contains useful information on bottling and canning foods. This book comprises a wealth of simple, step-by-step instructions, and will appeal to both novice and experienced cooks alike. The chapters of this book include: 'Introduction', 'Soups', 'Fish', 'Meats', 'Stuffings for Meat and Poultry', 'Savouries', 'Vegetables', 'Puddings', 'Sauces', 'Cereals', 'Jams', and 'Bottling or Canning'. Many vintage books such as this are becoming increasingly hard-to-come-by and expensive, and it is with this in mind that we are republishing this volume in an affordable, modern edition. It now comes with a specially commissioned new introduction on preserving food.
Yorkshire Recipes - Supplied by Members of the Yorkshire Federation of Women's Institutes
A wonderful vintage collection of traditional Yorkshire recipes, provided by members of the Yorkshire Federation of Women's Institutes. "Yorkshire Recipes" is full of simple, interesting, and tasty recipes, and would make for a worthy addition to any culinary collection. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
Preserving Meat and Fish - Tinning, Canning, Salting and Smoking
This vintage text contains a comprehensive guide to preserving fish and meat, with information on tinning, canning, salting, and smoking, along with a selection of interesting recipes and articles. Written in clear, plain language and profusely illustrated, this book will be of considerable utility to the modern reader, as well as a great addition to collections of related literature. The chapters of this book include: 'Beef Salted and Smoked'; 'Pork'; 'Salted Basket of Beef'; 'Salted Ox Tongue'; 'Salted and Smoked Ox Tongue'; 'Pottings Poultry - Game - Fish'; 'Meat Preserved in Tins Steamed, Boiled, and Preserved in Fat'; 'Fish Preserved in Tins'; 'Tinned Fish'; and 'Meats, Poultry and Fish'. Many vintage books such as this are becoming increasingly hard-to-come-by and expensive, and it is with this in mind that we are republishing this volume now in an affordable, modern edition. It comes complete with a specially commissioned introduction on preserving food.
Complete Book of Home Canning - Including Preserving, Pickling, Dehydration and Jelly-Making
This vintage book contains a comprehensive guide to canning food at home, and includes information on preserving, pickling, dehydration, and jelly-making. Written in clear, plain language and full of handy tips and step-by-step instructions, this text will be of considerable utility to anyone with an interest in home canning. It would make for a great addition to collections of related literature. The chapters of this book include: 'Home Canning is Fun', 'Equipment for Home Canning', 'Methods Explained', 'How to Can Acid Foods', 'How to Can Non-Acid Vegetables', 'How to Dehydrate Foods', 'Preparing Fruits and Vegetables for Sharp-Freezing', etcetera. We are republishing this vintage book now in an affordable, modern edition - complete with a specially-commissioned new introduction.
Pickling - A How-To Guide with Recipes for the Pickling of Fruit and Vegetables
This vintage volume contains an accessible guide to pickling fruit and vegetables. Complete with detailed recipes and a wealth of handy tips, this volume constitutes a must-have for those with a practical interest in home food preservation, and is not to be missed by collectors of vintage literature of this ilk. Contents include: "Apple and Spanish Onion Pickle", "Barberry Pickle", "Beet and Cabbage Pickle", "Beet and Spanish Onion Pickle", "Blackberry Pickle", "Carrot Pickles", "Celery Pickle", "Chow Chow No. 1", "Chow Chow No. 2", "Corn Pickle", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
Preserving Fruit and Vegetables - Pickling, Brining, Syrups and Jellies - A Selection of Recipes and Articles
This vintage book contains a collection of essays on the subject of preserving fruit, with information on pickling, brining, and making syrups and jellies. Highly accessible and containing a wealth of simple instructions and useful tips, this volume is highly recommended for anyone with an interest in preserving food, and would make for a useful addition to culinary collections. Contents include: "Vegetables Pickled in Vinegar", "Vegetables Preserved in Salt Water", "Consomm矇s, Sauces and Pur矇es", "Vegetables Preserved by Steam of by Boiling au Bain-Marie", Fruit Preserved in Syrup", and "Fruit Jellies". Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
Tea-Blending as a Fine Art
This early works on Tea Blending as a fine Art is a comprehensive and informative look at the subject, with much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Herbal Delights - Tisanes, Syrups, Confections, Electuaries, Robs, Juleps, Vinegars, and Conserves
This wonderful volume is an encyclopaedia of herbs and spices that can be used to make various conserves and confections. First published in 1937, Herbal Delights details various forms of herbs and spices that can be used to make tisanes, syrups confections, electuaries, juleps, vinegar, and conserves. Accompanying information such as the herb's habitat is also included in this volume. This volume's contents include: - Aromatic Tisanes - Cordial Herbs - Cooling Herbs - Refreshing Herbs - Pot Herbs - Spices - Natural Perfumes - Cosmetic Herbs - Witch Hazel - Strawberry - Quince - Lupins
Culinary Encyclopaedia - A Dictionary of Technical Terms, the Names of All Foods, Food and Cookery Auxillaries, Condiments and Beverages - Specially Adapted for use by Cheft, Hotel Restaurant Managers
A comprehensive culinary encyclopeadia, fully explaining any terms and words associated with the subject. This is a fascinating read for anyone studying cookery, with much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Making Candied Fruit and Vegetables - A Selection of Recipes and Articles
This vintage book contains a collection of recipes and articles related to making a range of candied fruits and vegetables. From potato caramel to stuffed fruits, this volume will inspire you to get creative with confectionery! With step-by-step instructions and a wealth of handy tips, "Making Candied Fruit and Vegetables" is suitable for foodies of all experience levels. Contents include: "Glazed and Candied Fruits", "Decorative Candies". "Potato Caramel", "Sweet Potato", "Parsnip", "Carrot", "Bean", "Beet", "Tomato", "Cornlettes", "Onion Cold Tablet", "Oriental Paste", "Stuffed Fruits", "Angelique", and "Miscellaneous". Many vintage books such as this are increasingly scarce and expensive. We are republishing "Making Candied Fruit and Vegetables" now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on confectionery.
Italian Style Poultry and Game Dishes - A Selection of Classic and Authentic Italian Recipes (Italian Cooking Series)
This collection of recipes were originally published in the early part of the 20th century. Carefully selecting the best recipes from our collection we have compiled a series of informative publications on the subject of Italian cooking. The titles in this range include 'Italian Style Vegetable Dishes, ' 'Italian Style Desserts, ' 'Italian Style Soups, ' and many more. Each publication has been professionally curated and includes all details on the original source material. This particular instalment, 'Italian Style Poultry and Game Dishes' contains a selection of classic and authentic Italian recipes. Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editio
Italian Style Rice Dishes - A Selection of Classic and Authentic Italian Recipes (Italian Cooking Series)
This collection of recipes were originally published in the early part of the 20th century. Carefully selecting the best recipes from our collection we have compiled a series of informative publications on the subject of Italian cooking. The titles in this range include 'Italian Style Vegetable Dishes, ' 'Italian Style Desserts, ' 'Italian Style Soups, ' and many more. Each publication has been professionally curated and includes all details on the original source material. This particular instalment, 'Italian Style Rice Dishes' contains a selection of classic and authentic Italian recipes. Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editio
Making Marmalade - A Selection of Recipes and Articles
This vintage book contains a detailed, step-by-step guide to making marmalades. It includes a selection of time-tested recipes, as well as interesting and useful articles on related subjects. This antiquarian book is timeless, and will prove of as much use to the modern reader as it did to those contemporary with its original publication. A wonderful addition to the kitchen, it is not to be missed by collectors of such literature. The chapters of this text include: 'Preserving and Canning Food: Jams, Jellies and Pickles'; 'Marmalade-Making'; 'Preparation'; 'Marmalades'; 'A Good Recipe for the Household'; 'A Delicious Marmalade'; 'A Good American Recipe'; 'The Making of Marmalades', etcetera. This book is being republished now in an affordable, modern edition - complete with a specially commissioned new introduction on preserving and canning foods.
The Children's Little Cookbook; Recipes for Children, By Children
This book contains a great collection of mouth-watering recipes for children to make, all of which have been tried and approved by other young chefs. From a simple 'Egg Sandwich Filling' to a scrumptious 'Chocolate Cake', your child will enjoy treating family and friends with dishes that they can reallly be proud of.
What We Cook on Cape Cod
Originally published in 1911, 'What we Cook on Cape Cod' is a comprehensive collection of recipes with separate sections on Soup, Fish & Shell Fish, Meats, Vegetables, Egg & Cheese Dishes, Salads & Sauces, Bread, Cake - Frosting, Puddings, Pastry, and Preserves & Pickles. The reader will find much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
