Fat Rabbit Cooks
The nickname Fat Rabbit was given to me by my grandfather, Marvin Bounds, and it stuck.Growing up in a family that enjoyed cooking, being together and eating is so memorable. I am happy to say that this all started in Mississippi, where most of my family is from. I learned most of my cooking from the women and men who cooked with no frills or substitutions. Everyone had a garden of fresh vegetables and canned the bounty for the off seasons. Cooking, baking, and canning were, as my mama would say, "picked up from watching, and the younger you are in the kitchen watching, the better cook you can become." Thank you, Mama! For everyone who loves my greens, ribs with sauce, potato salad and caramel cake. This is for you. Authentic simply prepared fresh greens, peas and beans the way they were cooked fresh from field with cured meat from the larder. Vegetables are usually accompanied with cornbread, a slice of raw onion and a dash of vinegar or hot sauce. Meats and poultry whether fried, baked or boiled cooked just right. You will discover a few ways to prepare some dishes that will surprise even the best cooks.
Women’s Work
Winner, Gourmand World Cookbook Awards, 2023--Best Women of the World Book, Spain We are living in a moment in which famous chefs, Michelin stars, culinary techniques, and gastronomical accolades attract moneyed tourists to Spain from all over the world. This has prompted the Spanish government to declare its cuisine as part of Spanish patrimony. Even with this widespread global attention, we know little about how Spanish cooking became a litmus test for demonstrating Spain's modernity and, relatedly, the roles ascribed to the modern Spanish women responsible for daily cooking. Efforts to articulate a new, modern Spain infiltrated writing in multiple genres and media. Women's Work offers a sharp reading of diverse sources, placed in their historical context, that yields a better understanding of the roles of food within an inherently uneven modernization process. Further, author Rebecca Ingram's perceptive critique reveals the paradoxical messages women have navigated, even in texts about a daily practice that shaped their domestic and work lives. Women's Work posits that this is significant because of the degree to which domestic activities, including cooking, occupied women's daily lives, even while issues like their fitness as citizens and participation in the public sphere were hotly debated. At the same time, progressive intellectuals from diverse backgrounds began to invoke Spanish cooking and eating as one measure of Spanish modernity. Women's Work shows how culinary writing engaged these debates and reached women at the site of much of their daily labor--the kitchen--and, in this way, shaped their thinking about their roles in modernizing Spain.
Fat Rabbit Cooks
The nickname Fat Rabbit was given to me by my grandfather, Marvin Bounds, and it stuck.Growing up in a family that enjoyed cooking, being together and eating is so memorable. I am happy to say that this all started in Mississippi, where most of my family is from. I learned most of my cooking from the women and men who cooked with no frills or substitutions. Everyone had a garden of fresh vegetables and canned the bounty for the off seasons. Cooking, baking, and canning were, as my mama would say, "picked up from watching, and the younger you are in the kitchen watching, the better cook you can become." Thank you, Mama! For everyone who loves my greens, ribs with sauce, potato salad and caramel cake. This is for you. Authentic simply prepared fresh greens, peas and beans the way they were cooked fresh from field with cured meat from the larder. Vegetables are usually accompanied with cornbread, a slice of raw onion and a dash of vinegar or hot sauce. Meats and poultry whether fried, baked or boiled cooked just right. You will discover a few ways to prepare some dishes that will surprise even the best cooks.
Women’s Work
Winner, Gourmand World Cookbook Awards, 2023--Best Women of the World Book, Spain We are living in a moment in which famous chefs, Michelin stars, culinary techniques, and gastronomical accolades attract moneyed tourists to Spain from all over the world. This has prompted the Spanish government to declare its cuisine as part of Spanish patrimony. Even with this widespread global attention, we know little about how Spanish cooking became a litmus test for demonstrating Spain's modernity and, relatedly, the roles ascribed to the modern Spanish women responsible for daily cooking. Efforts to articulate a new, modern Spain infiltrated writing in multiple genres and media. Women's Work offers a sharp reading of diverse sources, placed in their historical context, that yields a better understanding of the roles of food within an inherently uneven modernization process. Further, author Rebecca Ingram's perceptive critique reveals the paradoxical messages women have navigated, even in texts about a daily practice that shaped their domestic and work lives. Women's Work posits that this is significant because of the degree to which domestic activities, including cooking, occupied women's daily lives, even while issues like their fitness as citizens and participation in the public sphere were hotly debated. At the same time, progressive intellectuals from diverse backgrounds began to invoke Spanish cooking and eating as one measure of Spanish modernity. Women's Work shows how culinary writing engaged these debates and reached women at the site of much of their daily labor--the kitchen--and, in this way, shaped their thinking about their roles in modernizing Spain.
Jacques P矇pin Art of the Chicken
A NEW YORK TIMES BESTSELLERFrom legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens--featuring dozens of his celebrated paintings, a treasure trove of poignant and often humorous stories, and sprinkled with recipes throughout.Chicken may not be an extravagant ingredient, but for master chef Jacques P矇pin, it is the one he turns to most frequently--to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet ? la cr癡me, to his demanding apprenticeship and long, illustrious career--cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK's White House Chef for a job at Howard Johnson's, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques' favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques' stunning paintings of chickens. "If it clucks or scratches, it's likely that Jacques has painted it." This unique book is the next best thing to a visit to Jacques' home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken.
The Art of the Board
With Olivia Carney's friendly guidance, you'll go from hopeless host to host with the most--one salami rose at a time.2022 GOLD Winner for Cooking, Foreword INDIES Book of the Year AwardsWith over 75 seasonally inspired, approachable snack boards, recipes, and cocktails, The Art of the Board has all you need for fun, stress-free entertaining year-round. Packed with tips, tricks, and ideas, you'll be inspired to whip up your next snack board masterpiece--whether it's creatively plating your Thanksgiving leftovers to impress your family or wowing your friends with your knowledge of fancy cheese and charcuterie.Not sure where to start? No problem! The in-depth introduction walks you through equipment and ingredients, and the Hopeless Hostess Appendix covers everything from Board Care 101 to step-by-step explanations and photographs that show how to bring your skills to the next level. There's even helpful suggestions to make your cheese plates travel-friendly so you never arrive empty-handed. And since each board is labeled with difficulty level, approximate cost, and dietary accommodations, you'll always find a showstopper to fit your lifestyle and budget.
Recipetin Eats Dinner
Millions of people around the world open Nagi Maehashi's digital "recipe tin" every day to discover new meals and cooking inspiration. In RecipeTin Eats Dinner: 150 Recipes for Fast Everyday Meals, she brings us the ultimate curation of new and favorite dishes--from comfort food (yes, cheese galore), to fast and easy food for weeknights, twists on Mexican, French, and Italian classics, hearty dinner salads, Asian soups and noodles, and more. Sauces, sides, and sweet endings pair perfectly with dozens of selections. And the invaluable chapter,"What Do I Do With a Piece of . . ." makes cooking protein from your fridge--whether it's chicken, steak, or salmon--effortless.With gorgeous photography, and readily available ingredients and instructions written specifically for the North American kitchen, this is a must-have for everyone from beginners to expert cooks. After all, we all need dinner!
Palfrey Square and Beyond
This book evolved out of a project undertaken by the author in 2020, at the time of the COVID-19 pandemic. She set out to merge and organize family recipes from three kitchens: her own, her mother's and her grandmother's. In an era when recipe cards are replaced by on-line cooking instructions, tutorials, and blogs, here she was with old fashion recipe boxes, full of handwritten recipes, some dating back to before she was born. As work progressed, a book took form. When completed the author realized it had become, in part, a tribute to her maternal grandmother who immigrated as a young girl to the US from a seaside village in Portugal, at a time of another pandemic, the Spanish Flu of 1918-1920. She lived life fully, for 102 years, and left much behind.
What’s Gaby Cooking: Take It Easy
In What's Gaby Cooking: Take It Easy, New York Times bestselling author Gaby Dalkin returns with her signature approach: Enjoy your life by eating the food you love. But this time around, she also emphasizes a no-fuss attitude, offering 100 new delicious and stress-free recipes suited for any and all occasions. Everything we cook right now--whether it's for a potluck picnic with friends or a solo night in binge-watching reality TV--needs to be crazy simple, easily pulled together from those lasting pantry items, still shockingly delicious at room temperature, and not requiring that one random ingredient you drove 45 minutes to get and will never use again. We want food that tastes like it took hours to prepare but doesn't actually require anything too exact. Give us the forgiving recipes: Out of shallots? Try an onion. The more fail-proof the better. If this low-maintenance approach sounds like your kinda thing, Dalkin has got your back. With 100 easy ideas for dishes to serve wherever you go (or don't go!), make-ahead dressings and sauces for lazy last-minute dinners, and of course--give the people what they want!--big, crunchy, fresh salads and rich, chocolatey, you're-in-sweatpants-anyway desserts, Take It Easy is Dalkin's first book bringing her tasty, crowd-pleasing concepts to quicker, simpler meals. Includes Color Photographs
Ikarus Invites the World’s Best Chefs
Explore Haute Cuisine with inspiring chefs at Salzburg's Hangar-7.Spearheading a new style of hospitality, each month Restaurant Ikarus lets a different international star chef take over its kitchen. Responsible for the individual design of the menu whether it is fusion cuisine, molecular gastronomy, or a style synonymous with their homeland, innovation, and personal flair are the key ingredients. Under a dazzling ceiling made from almost 2,000 panes of glass inside Salzburg's Hangar-7, these culinary masters are reaching for the stars.Ikarus Invites the World's Best Chefs document's the journey towards the plate, explaining how the talented teams involved rise to the challenge and passionately recreate these bespoke menus. A sizzling mix of personal commentaries and processes which pave the way to perfection, this book grants an invitation to the top table.
The Kitchen Whisperers
A beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen, by a founding editor of Saveur."[The book features] many of the culinary names [Kalins] worked with . . . like Colman Andrews, Marcella Hazan, Michael Anthony and Anita Lo. Through her eyes and lively prose, they provide [a] compelling common-sense approach to food that will easily resonate with experienced cooks and should bolster the confidence of novices." -- New York TimesThe cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos (depending on your generation); they're the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Savuer magazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are--and help show the way to the kind of cooks we have the potential to become.Dorothy's prolific career in food media means many of her Kitchen Whisperers are some of the best chefs around (though the lessons she's learned from fellow home cooks are just as important). For Dorothy, a lifetime of exposure to incredible cooks and chefs means that she can't enter her kitchen without hearing the voices of mentors and friends with whom she cooked over the years as they reveal their favorite techniques. Marcella Hazan warns her against valuing look over flavor. Christopher Hirsheimer advises that sometimes water is the best liquid to add to a dish rather than stock or wine. Her onetime Southern mother-in-law wisely knows that not everyone who asks for a biscuit is food hungry. Woven through the text are dozens of narrative recipes, from her mother's meat loaf to David Tanis's Swiss Chard Gratin.The Kitchen Whisperers will prompt older readers to identify and cherish the food mentors in their own lives, just as it will inspire younger readers to seek them out. Stories and recipes from Dorothy's notable connections will inspire the creative food journeys of all.
Pie Maker & Co: 100 Top-Rated Recipes for Your Favourite Kitchen Gadgetsfrom Australia’s Number #1 Food Site
Recipes, ideas & inspiration for your PIE MAKER, AIR FRYER, SAUSAGE ROLL MAKER, WAFFLE MAKER, JAFFLE MAKER and TOASTED SANDWICH MAKER. Has there ever been a kitchen appliance that we've loved as much as the pie maker? It's taken our kitchens by storm. At the same time, our air fryers and sausage roll maker recipes are quickly gaining all-time favourite status, while the jaffle maker and waffle maker have been on our must-have rotation list for years. In Pie Maker & Co you'll find every recipe you need for all your favourite appliances. With 100 recipes covering both sweet and savoury, this is your go-to cookbook where every dish is as easy as... well... pie!Pie Maker & Co includes recipes for the: Pie maker Sausage roll maker Air fryer Jaffle maker Waffle maker From pie maker caramel custard filled doughnuts and pie maker chicken kiev patties, to cheesy maple bacon jaffles and dim sim sausage rolls, there are loads of great recipes to cook up for family and friends. Plus, there are tips on how to adapt a recipe for your appliance, nutritional information and reviews from home cooks just like you.
The Hungry Ghost Cookbook
The Hungry Ghost Social Club is a Web3 foodie brand championing real life value through NFTs. Our cookbook is full of diverse, delicious recipes to choose from - ranging from a deeply flavoured tonkotsu ramen to fluffy cinnamon pancakes. Shared by our Web3 community of foodies, restaurant chefs and home cooks, there's plenty for everyone to enjoy.
Boards and Spreads
Go beyond cheese with 65 recipes for delicious boards and epic spreads for dinner, appetizers, breakfast, snacks, and more. In Boards & Spreads, you won't find cheese boards--instead, you'll find simple ideas and scrumptious recipes for a variety of meals and snacks to share on platters or boards. From the Top-Your-Own Chili Board to the Crispy Chicken Bites Spread, and from the Charred Salad Platter to the Egg Pita Sandwich Board, you'll find something for every meal and mood. Even drinks can be served in this fun fashion, whether it's a Bloody Mary Bar at brunch or low-ABV cocktails at an afternoon picnic. There are also plenty of quick recipes for dips, spreads, and other tempting add-ons you'll turn to time and again, like Smashed Olives, Quick-Pickled Shallots and Jalapenos, and Two-Minute Feta Dip. Whether you're looking for a snackable spread for two, a grazing board to share when friends come over, or simply looking for easy-to-make recipes you can throw together on a whim, Boards & Spreads shows you how to turn everyday ingredients into festive, low-effort meals.
The Secret History of Food
Anirreverent, surprising, and entirely entertaining look at the little-knownhistory surrounding the foods we know and love Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are wemasochistically drawn to foods that can hurt us, like hot peppers? Far frombeing a classic American dish, is apple pie actually . . . English? "As a species, we'rehardwired to obsess over food," Matt Siegel explains as he sets out "to uncover the hidden side of everything we put in ourmouths." Siegel also probes subjects ranging from the myths--and realities--of food as aphrodisiac, to how one of the rarest and most exotic spices in all theworld (vanilla) became a synonym for uninspiredsexual proclivities, to the role of food in fairy- and morality tales. He evenmakes a well-argued case for how ice cream helped defeat the Nazis. The Secret Historyof Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this mostessential realm. Siegel is an armchair Anthony Bourdain, armed not with achef's knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, TheSecret History of Food is essential reading for all foodies.
Cook It Wild
In this game-changing camping cookbook, food writer and adventurer Chris Nuttall-Smith introduces an ingenious prep-ahead approach to eating outdoors, with 80 easy-to-make and wildly tasty recipes. "Cook It Wild showed me I can enjoy our incredible planet and still have a killer meal at the end of the day."--Matty Matheson, chef, actor, and author of Matty Matheson: Home Style CookeryA BEST COOKBOOK OF THE YEAR: Food Network, Epicurious, Globe and Mail Say goodbye to ho-hum canned beans and freeze-dried backpacking meals. With prep-ahead recipes and field-tested advice, flavor-packed dishes like herby lemon chicken, vegan dan dan noodles and even fire-baked pecan sticky buns become deliciously doable and fuss-free. Each recipe is divided into "at home" and "at camp" sections, so most of the cooking is done before your trip. Extraordinary outdoor eating is often as simple as dropping fully prepped ingredients into a pot or onto a grill. Just like that, you'll be feasting on showstopping sweet-tangy lemon ribs, sublime vegetarian pastas, or sizzling cumin lamb kebabs paired with puff-and-serve chapati. Plus, with fun and savvy camp kitchen advice, you'll learn everything you need to become a master outdoors cook, including which cheeses travel best, how to chill drinks when you don't have ice, how to pick (and use) a backpacking stove, and how to make great coffee in the wild! Whether your idea of wilderness is a beach, a mountain, a rushing river or your own backyard, you'll want to make these recipes for friends and family. For cooks and campers of every level, Cook It Wild turns outdoor mealtimes into a cause for celebration--and the highlight of every trip.
A History of Cookbooks
A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.
Jean Imbert: My French Recipes
The first cookbook from rising French chef Jean Imbert, whose cooking and charm have won the hearts of celebrities the world over. French chef Jean Imbert reveals more than fifty of his favorite home recipes, which he prepares for his family, friends, and the world's most famous celebrities, including musicians Pharrell, Beyonc矇, and Jay-Z; actors Robert De Niro and Marion Cotillard; Olympic sprinter Usain Bolt; and chef Thomas Keller. The dynamic Imbert's passion began at an early age, and he maintains the humble, intimate connection with cooking that his beloved grandmother and parents instilled in him from childhood. Discover his very personal cooking style, always respectful of seasonal ingredients and simultaneously simple but with a creative twist: macaroni with chanterelle mushrooms and apricots; cod confit with citrus, avocado, and banana; scallops with cauliflower and green apple; roasted chicken; stuffed clams; and his epic tarte tatin. With the support of his friend Jamie Oliver, who wrote the foreword, Jean Imbert shares his lifelong passion for serving up these recipes from the heart.
Death for Dinner Cookbook
Visit your dark side with 60 frightfully delicious plant-based comfort-foods, baked goods, and cocktails inspired by your favorite horror movies and TV shows. From the mad mind of acclaimed chef Zach Neil comes this killer plant-based cookbook inspired by your favorite horror movies and TV shows. The follow-up to his best-selling cookbook, Nightmare Before Dinner, the Death for Dinner Cookbook delivers gruesome goodness in 60 stick-to-your guts comfort-food recipes, from startling starters and monstrous mains to depraved desserts and cursed cocktails, including: Crystal Lake BBQ Sliders, inspired by Friday the 13th - The only thing better than warm sunshine, campfires, and working up an appetite after escaping the clutches of Jason Vorhees are these pulled mushroom sliders.Children of the Hominy, inspired by Children of the Corn - An ancient recipe from Gatlin, Nebraska, this pozole will make anyone rise up from the stalks. The Hills Have Fries, inspired by The Hills Have Eyes - This hill of hand-cut french fries smothered in a b矇chamel and chili sauce and topped with fresh scallions, red onion, fakon, and cilantro and lime sour cream will have everyone watching you.Blood Orange Cheesecake Trifle, inspired by Dexter - Complete with blood orange, vegan cream cheese, and hints of lemon, this dessert is the right amount of sweet and airy--no gloves or plastic wrap are required to make. Never Sleep Again, inspired by Nightmare on Elm Street - Stay awake (and alive!) with this alternative take on an old-fashioned cocktail made with a shot of espresso.Though the recipes may look terrifying, they are easy to make and will impress even the most stubborn carnivores. So, get ready to throw the ultimate Halloween party or some epic movie nights. Let's just hope Freddy, Michael, and Jason stay on the screen and off the guest list. [cue the beet-juice splatter]
The Complete Instant Vortex Air Fryer Cookbook
Make the Instant Vortex Air Fryer your favorite kitchen applianceCrispy french fries, fresh donuts, restaurant-style egg rolls--with the Instant Vortex Air Fryer, all these recipes and more are at your fingertips--and healthier than the traditional deep-fried versions. The Instant Vortex can even broil, roast, dehydrate, and make rotisserie food! Take advantage of every feature with this complete cookbook that shows you how to use your Instant Vortex like a pro.Meet your Instant Vortex--Start with a crash course in each of the Instant Vortex's unique functions, cook times for common ingredients, and other basics to help you make the most of your machine.Something for everyone--Discover a wide variety of recipes for every meal, including vegetarian, vegan, dairy-free, and gluten-free options.For all Instant Vortex appliances--Try recipes like Cinnamon Monkey Bread, Fish and Chips, and Chicken Fajitas that were developed for the Instant Vortex 10-Quart Air Fryer but can be adapted for any model.Pick up this Instant Pot air fryer cookbook today and make delicious meals in minutes.
The Very Surprising History of Fish and Chips
It's entirely about Fish and Chips. In the course of which it's also about the Bar-Kokhba revolt of 136AD, the potato-related causes of the French Revolution, a Durham coal-owner's predilection for Hannahs, the British Camel Corps, the Gr穩msv繹tn Volcano, George Washington, the fighting Belgian of Dundee and the execution of Queen Elizabeth's doctor. You will not be bored.
The Red Truck Bakery Farmhouse Cookbook
95+ recipes for breakfast, lunch, dinner, and dessert from the award-winning Red Truck Bakery near Virginia's Shenandoah Valley, bringing the comfort and charm of the farmhouse where the bakery started into your kitchen "Original and highly personal, The Red Truck Bakery Farmhouse Cookbook is a joyful love story to many comfort foods."--Jacques P矇pin, chef and author "If a cookbook could be a page-turner, this is the one! Brian not only knows how to create comfort in spades, but he writes both the sweet and savory recipes in such a way that you feel like you're part of those five generations who inspired these vittles."--Carla Hall, chef and author ONE OF THE BEST COOKBOOKS OF THE YEAR: Garden & Gun Brian Noyes, founder of the beloved Red Truck Bakery in Marshall, Virginia, and author of the Red Truck Bakery Cookbook, presents more than 95 all-new, comforting recipes celebrating ingredients and traditions from the bakery's home on the edge of the Shenandoah Valley and the Blue Ridge mountains. With small-town charm, an emphasis on local, seasonal produce, and country comfort inspiration from the 170-year-old farmhouse where the bakery began, The Red Truck Bakery Farmhouse Cookbook features Brian's favorite savory recipes and old-time classics from family, friends, and the bakery archives. This is the food that Brian cooks at home as well as for the bakery's thousands of customers nationwide--plus recipes for favorite Red Truck Bakery dishes that have not been shared before. From delightful lunch and dinner options like Potato & Pesto Flatbread, Corn Crab Cakes with Jalape簽o Mayonnaise, Mid-July Tomato Pie, Pork Tenderloin with Rosemary and Blueberries, and Sweet Potato and Poblano Enchiladas, to knockout desserts like Lexington Bourbon Cake, Virginia Peanut Pie, and Caramel Cake with Pecans (which Garden & Gun magazine called "the perfect Southern dessert"), the recipes in The Red Truck Bakery Farmhouse Cookbook are what we are all craving--unfussy, homey, Southern-leaning dishes that focus on local produce but don't shy away from decadence. And for those who are eating vegetarian or vegan, there are plenty of plant-based options, like a vegan and gluten-free Coffee Cake, Carrot & Leek Pot Pies, Mushroom-Ricotta Lasagne with Port Sauce, and the Bakery's beloved "Beetloaf" Sandwiches. True to the spirit of the Red Truck Bakery, the recipes in the Red Truck Bakery Farmhouse Cookbook deliver unfailingly delicious comfort all year round.
Sita Ruchulu
Sita Ruchulu: Simple and Healthy Vegetarian Recipes contains a diverse collection of home style Indian vegetarian recipes. Sita Kolluru's wonderful collection of recipes captures the flavors (Ruchulu in Telugu language) of traditional Andhra and North Indian cuisines while introducing fusion recipes using produce more commonly found in the US. Sita Kolluru began documenting these recipes for her family. A large number of these recipes represent the cuisine, style, and cooking techniques of traditional recipes handed down by word of mouth through her family. For example, there are classic coastal Andhra recipes for banana flower subzi, banana stem subzi, gongura chutney, jackfruit subzi, flat rice dosa, and many more regional dishes. This book also contains recipes for some well-known Andhra pickles and pickle-chutneys. Some recipes are from north India, where the author lived for over 3 decades. These recipes include popular dishes like methi paratha, palak paneer, and stuffed capsicum. Some recipes in this book bring a modern twist, where the author experiments with new techniques and new ingredients. The whole cauliflower cooked in curd (yogurt) is a world class recipe that you will not find elsewhere. Similarly, tomato stuffed with mixed vegetables is a wonderfully simple recipe. And finally, some recipes represent the fusion of Indian spices and techniques used with fruits and vegetables available in the USA. There are more than 140 recipes and a useful glossary.
The Carolina Rice Kitchen
A pioneering history of the Carolina rice kitchen and its African influencesWhere did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"?The rice kitchen of early Carolina was the result of a myriad of influences--Persian, Arab, French, English, African--but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entr矇es, side dishes, dessert, and breads. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice available.This engaging book is packed with fascinating historical details, including more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice.
Feed The Beast
This is a retro-feminist cookbook that takes a deep dive into social roles, food and sex. Tracy Hammond's irrepressible FEED THE BEAST takes a unique, slightly zany look at how to charm your own personal caveman into submission while still maintaining your sanity. As the wife and personal sidekick of comedian Joe Bartnick, Hammond clearly knows her material well. She's fashioned almost two decades of intimate experience cohabiting with a hairy but lovable Cro-Magnon Man through finesse, food and a refreshingly open-minded attitude Jam-packed with 70 recipes, chockfull of time-saving tips, hints and shortcuts on making luscious, satisfying meals, the easy-to-follow recipes are perfect for everyone, from kitchen newcomers to experienced cooks. FEED THE BEAST is guaranteed to satisfy the Alpha Male in your life, because when he's happy, everyone's happy.
Doctors and Distillers
"At last, a definitive guide to the medicinal origins of every bottle behind the bar! This is the cocktail book of the year, if not the decade." --Amy Stewart, author of The Drunken Botanist and Wicked Plants "A fascinating book that makes a brilliant historical case for what I've been saying all along: alcohol is good for you...okay maybe it's not technically good for you, but [English] shows that through most of human history, it's sure beat the heck out of water." --Alton Brown, creator of Good Eats Beer-based wound care, deworming with wine, whiskey for snakebites, and medicinal mixers to defeat malaria, scurvy, and plague: how today's tipples were the tonics of old.Alcohol and Medicine have an inextricably intertwined history, with innovations in each altering the path of the other. The story stretches back to ancient times, when beer and wine were used to provide nutrition and hydration, and were employed as solvents for healing botanicals. Over time, alchemists distilled elixirs designed to cure all diseases, monastic apothecaries developed mystical botanical liqueurs, traveling physicians concocted dubious intoxicating nostrums, and the drinks we're familiar with today began to take form. In turn, scientists studied fermentation and formed the germ theory of disease, and developed an understanding of elemental gases and anesthetics. Modern cocktails like the Old-Fashioned, Gimlet, and Gin and Tonic were born as delicious remedies for diseases and discomforts. In Doctors and Distillers, cocktails and spirits expert Camper English reveals how and why the contents of our medicine and liquor cabinets were, until surprisingly recently, one and the same.
Christmas Comfort Foods
The scent of sugar cookies baking, the sweet sound of children singing carols, a crackling fire in the fireplace...these are some of our favorite comforts at Christmas, and we can't wait until it's that time again!For Christmas Comfort Foods, we've gathered scrumptious recipes for all occasions. Invite friends to a holiday brunch, with Spinach & Swiss Quiche and Pineapple-Nut Coffee Cake on the buffet...yum! Or host an afternoon open house, serving up delicious Brown Sugar Sausages, Roasted Red Pepper Dip and everyone's favorite, Classic Party Mix.For busy weeknights, you'll find warm and hearty dishes like Beef & Broccoli Stir-Fry, Aunt Barb's Pizza Casserole and Easy Turkey Tacos. Slow-Cooker Chicken Noodle Soup is perfect for taking the chill off on a frosty day. And for special family gatherings, a menu of Braised Pork Roast with Onion Gravy, Grandma Miller's Waldorf Salad and Mom's Baked Corn will help you create happy memories together.Sweets are what we really look forward to at Christmas, though! Tie on your apron and bake up a batch of German Chocolate Brownies, Coconut Macaroons or jam-filled Thumbprint Cookies. Gram's Gingerbread & Pear Cobbler and Warm Winter Lemon Cake are special enough for holiday dinners, yet easy enough for weeknights. What are you waiting for?We've included easy-to-follow directions using familiar ingredients, plus tips for every holiday occasion and a collection of sweet Christmas memories.
The Epic Outdoor Griddle Cookbook
Learn from the outdoor-griddle experts, Adam and Brett Walton, aka The Waltwins, how to turn your flattop griddle into the most valuable and versatile cooking tool in your arsenal. Grills and smokers have been around forever, but now there's a new fixture on porches and patios everywhere: the outdoor or "flattop" griddle. Flattops get the heat out of the kitchen and turn out incredible quick-fried meals--using high heat and a minimum of oil, which is a healthy way to cook--in just minutes. As fans of their popular YouTube channel know, The Waltwins have put every make and model of flattop through its paces. In The Epic Outdoor Griddle Cookbook, they share dozens of tips and tricks for making your outdoor griddle work to its maximum potential along with amazing recipes guaranteed to please eaters of any age. Expand your idea of what can be made on a flattop with recipes that include: Big and bountiful breakfasts, from Eggnog French Toast to Grilled Cheese Breakfast Burritos Super-popular "smash burgers" and other "smashed" sandwiches of all kinds Substantial beef, chicken, and seafood main courses for weeknight dinners on the fly and casual weekend feasts Quesadillas, tacos, fried-rice dishes, stir-fries, and other recipes that turn flattop cooking into an international affair Fun desserts, such as State Fair Funnel Cakes and Chocolate Chip Griddle Cookies You will find a lifetime of crowd-pleasing outdoor-griddle recipes in this fun and definitive book on the subject.
Instant Pot Cookbook for Beginners
Do you want to eat healthy and save yourself time and effort? Instant Pot can help! The Instant Pot is a programmable electric pressure cooker that can also be used as a slow cooker, rice cooker, stove, steamer, yogurt maker, and saut矇 pan. Using an Instant Pot can reduce your cooking time by 70%. There's no need to spend hours in the kitchen, standing over multiple pots and pans. This book will teach you how to create a variety of delicious, healthy Instant Pot meals with confidence. You will learn: - How to use an Instant Pot- Tips for Instant Pot cooking- 100 Instant Pot recipes for breakfast, poultry, meats, seafood, vegetables, soups, snacks, and dessert Perfect for beginners, these yummy recipes are sure to satisfy everyone at the table. Order your copy of the Instant Pot Cookbook for Beginners now!
Christmas with Family & Friends
Welcoming family & friends inside our warm & cozy kitchens is one of our favorite things about the holidays! We love the aroma of warm gingerbread cookies, the fresh scent of pine and mugs of homemade chocolatey cocoa. There's such excitement as we count down the days until Christmas arrives...celebrate the holiday season with Christmas with Family & Friends! Norwegian Pancakes topped with warm cinnamon-peach topping are yummy on a frosty morning, and friends who come to visit will enjoy bites of savory Bacon-Wrapped Chestnuts, steamy bowls of Wild Rice & Mushroom Soup and frosty Santa Claus Cranberry Punch. For Christmas dinner, try Rosemary-Garlic Turkey alongside Cranberry-Pecan Stuffing, Snowy White Mashed Potatoes and slices of Homemade Gingerbread Cake. Everyone loves family-style casseroles, so Texas-Style Enchiladas and Ellie's Layered Reuben Bake will be quick favorites you'll serve again & again. Invite family & friends to come by for a cookie & cocoa get-together then visit, relax and enjoy the sweet treats of Christmastime. So welcome the season with family & friends. Bake cookies, make snow angels and enjoy the magic of the holiday...the time we look forward to all year! 205 Recipes.
From The Galley
One of the greatest pleasures in traveling the world is sampling dishes of exotic flavor. This book contains recipes that sailors have enjoyed at sea and ashore, home in New York or in port in Singapore. This book highlights some of the best parts of going to sea. The views, the memories, and most of all the food. Recipes both easy and difficult are contained herein for the cook of all skill levels."From the Galley" includes recipes ranging from Grand Mariner French Toast to Hot Crab Dip, Italian Fisherman's Soup to Country Fried Steak. From ship galleys ranging from enormous cargo ships to food fit for a rowboat, enjoy these victuals from mariners far and wide.
A Gastronomic Vade Mecum
Vade-mecums are guide books you carry with you. They have been around forever and are common in Europe for all sorts of things. The Latin term literally means "go with me". Here, Dr. Montgomery invites you to go with him as he explores the literature of food and develops a theology of gastronomy. Along with being a theologian and philosopher, an attorney, a barrister, a French advocate, a teacher, a husband and many other things, Dr. Montgomery is a lover of fine dining and formally embraces its craft with care. In the age of the microwave, where food is either fast or frozen and almost always pre-prepared, he wants to introduce us to the glories of fine dining, where we can take joy in all our Father has provided to us beyond the simple requirements of sustenance. With Dr. Montgomery as your guide, you will meet great chefs, and travel across time and space with food as the focus, enjoying the views, flavors and smells (and recipes!) Everything Dr. Montgomery explores takes place in light of faith in a God who is now one of us, who made all the senses, loves variety, knows hospitality, and will culminate all of history in the best of wedding feasts to which every good meal points and of which every great meal participates.
What’s for Dinner? Cookbook
We're all too familiar with those three little words, "What's for dinner?" and as we take a peek in the pantry, it seems we're never quite sure how to whip up a dinner that's quick and delicious. Well, take a look inside What's for Dinner? and you'll find something for everyone along with time-saving tips and the simplest ways to make everyday dinners extra special! Just toss ingredients together for tasty one-dish casseroles like Chicken &?Biscuits or use the slow cooker for a no-fuss Swiss Steak Supper. Sizzling dinners hot off the grill are a hit and Lemon Barbecued Chicken will quickly become a favorite. Veggie-packed sides & salads like Santa Fe Vegetable Salad, along with scrumptious meatless mains are ready in a dash. Dinner for Two is a snap...try tangy Lemon Chicken, Herbed Rice Pilaf and Blueberry Cake or Mocha Mousse. Filled with recipes for a get-together or quick-to-fix weekday meals, we've also included simple substitutions for lighter fare and ways to keep shopping, prep time and cooking as effortless as possible. The most-asked question has finally been answered with oodles of fuss-free and yummy recipes. So kick back, put your feet up and relax...dinner's ready! 204 Recipes.
Dinners on a Dime
When we were kids, our moms always seemed to know the thriftiest ways to fix delicious meals that everybody loved. Some of their dollar-stretching secrets still come in handy today! Dinners on a Dime is filled with easy, budget-friendly recipes for hearty, satisfying family meals. Serve up a supper of Barbecued Hot Dogs, Buttery Parmesan Potatoes and Momma's Pea Salad...instant favorites! One-dish dinners like Batter-Topped Chicken Pie and Easy Cheesy Potatoes & Sausage are just right for busy school nights. Beef Barley Soup and hot, fresh Honey-Wheat Bread will warm you up on chilly days. Festive-yet-frugal recipes like 4-Cheese Mostaccioli Bake are perfect for your next family get-together. When your kids' school friends come over, make 'em happy with Mom's BBQ Beef for a Crowd. We've included pantry helpers too...home-baked Cheesy Batter Bread and No-Knead Jiffy Rolls, home-canned delights like Cider Apple Butter, Green Tomato Piccalilli and Aunt Ruth's Dilly Beans, even do-it-yourself kitchen staples like Pantry Onion Soup Mix and Amish Fried Chicken Coating. For a sweet ending to any occasion, you'll love Ice Cream Sandwich Cake, Old-Fashioned Apple Crisp and other scrumptious treats that don't take a lot of time or money. Yummy!
Have Fun Cooking with Chef Keep-It-Real
Cooking with chef keep it real was inspired by God and my wife of 30 + years. She would edge me on to be creative when it came to making certain everyday dishes for breakfast, lunch, and dinner. When taking a creative approach to cooking we make it fun and enjoyable for all that's involved, even our children enjoy making and creating they're on special dishes like hells fire hot buffalo wings, and twang chicken just to name a few. God has connected our family together like never through something as simple as cooking. As you began to us these proven recipes that has worked for us, and that has been passed down generations of family, friends, and loved ones, have fun in bring lots of love to your home and kitchen. Dwayne Houston was born in Detroit Michigan and came from a family of seven siblings. Being able to cook was a must in their household. Each of the brothers and sisters had to learn to fend for themselves. Dwayne can remember every thanksgiving all 8 of them would have to learn how to cook a dish. His mother would stand around telling each one of them what ingredients to add to each item that was being cooked. Dwayne got married in 1988 at the age of twenty-six to his wife of 33 years and started a family of his own and began passing down recipes to children. This book is inspired by his wife and children after seeing how passionate he was about cooking. This book has been well overdue for many years so Dwayne hopes you enjoy many of his family's tried and proven recipes. Lets have fun cooking with a twist with Dwayne, "Chef-keep-it real".
Eating Healthy to Live Wealthy
EATING HEALTHY TO LIVE WEALTHY is a not a traditional recipe book, but it is one that inspires, motivates, and encourages everyone to eat healthy so that they could live long and productive lives. This non-traditional recipe book focuses on foods that detox, heal, revitalize, and energize the body. Dr. Delores T Henderson was born and raised in Washington, DC. She is a mother and grandmother, radio and television personality, author, professor, philanthropist, world changer, Founder & CEO of several businesses, and a lover of all people. She enjoys writing, skiing, reading, and spending time with her daughter and granddaughter.
Tasting History
NEW YORK TIMES BESTSELLER Begin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel Tasting History with Max Miller. What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, Tasting History compiles over sixty dishes such as: Tuh'u: a red beet stew with leeks dating back to 1740 BC Globi: deep-fried cheese balls with honey and poppy seeds Soul Cakes: yeasted buns with currants from circa 1600 Pumpkin Tourte: a crustless pumpkin cheesecake with cinnamon and sugar on top from 1570 And much more. Including the original recipe and Miller's modern recreation, this cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.
A Handbook of Fish Cookery
This book "" A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish "" has been considered important throughout the human history. It has been out of print for decades.So that this work is never forgotten we have made efforts in its preservation by republishing this book in a modern format for present and future generations. This whole book has been reformatted, retyped and designed. These books are not made of scanned copies and hence the text is clear and readable.
The Official Disney Parks Cookbook
The official cookbook from the Disney parks, collecting 101 of the most special recipes from the Delicious Disney recipe vault, recreated for home kitchens. For more than 25 years, Pam Brandon has worked closely with the Disney chefs to serve up official recipes that are just right for prepping on a smaller scale at home. Now you can relive some of your most cherished Disney vacation moments at home with friends and family with these comfy classics, festival favorites, and international dishes! Filled with personalized notes from the chefs, mouthwatering food photos, helpful hints for easy preparation, and, of course, a little Disney magic, this cookbook enchants with 101 tried-and-true recipes from the Delicious Disney recipe vault. You'll find an assortment of appetizers, main courses, sides, desserts, and even joyful libations from fine-dining and quick-service establishments at the Disneyland Resort; Walt Disney World Resort; Disney Cruise Line ships; and Disney Vacation Club resorts, including: Dagobah Slug SlingerFrozen Pineapple Treat inspired by DOLE Whip(TM)Watermelon LemonadeChef Mickey's Breakfast PizzaWalt's Chili and BeansPork Goulash PierogiFlame Tree Barbecue SauceHoliday Ham Slider with Pineapple Cherry JamGrey Stuff inspired by Beauty and the BeastRainbow Sprinkle Whoopie PiesMickey Mouse BeignetsSome of the best vacation moments happen during a great meal, and this collection of official Disney parks recipes is the perfect way to bring the food, love, and laughter home! Searching for more ways to connect with the Disney Parks? Explore these books from Disney Editions: The Official Disney Parks Celebration Cookbook: 101 Festival Recipes from the Delicious Disney VaultDelicious Disney: Walt Disney World: Recipes & Stories from The Most Magical Place on EarthDelicious Disney: Disneyland: Recipes & Stories from The Happiest Place on EarthA Portrait of Walt Disney World: 50 Years of The Most Magical Place on EarthMaps of the Disney Parks: Charting 60 Years from California to ShanghaiPoster Art of the Disney Parks, Second EditionHoliday Magic at the Disney Parks: Celebrations Around the World from Fall to Winter
Betty Crocker Bridal Shower Recipes
Throw a Great Bridal ShowerPhoto of Every RecipeIt's your turn to throw the bridal shower, and you'll be ready with this easy-to-use book. There are great appetizers, such as Crab Mini Quiches, and sweet bites, such as Butterfly Cupcake Petits Fours, and of course, great desserts from the lovey Bridal Shower Cakes to Engagement Ring Mini Cupcakes. Relax, and get ready to enjoy the shower; Betty Crocker has it covered.
Betty Crocker 20 Best Baby Shower Recipes
Create a Charming Baby ShowerPhoto of Every RecipeBaby showers are so much fun - and with this easy book preparing for the shower can be fun as well. Put out Baby Bib Appetizers and Mongo-Pepper Salsa Crostini to start, and then follow with sweet bites - Luscious Chocolate Truffles, Baby Block Cereal Bars, and Salted Caramel Turtle Triangles. Then bring out the cake; the Baby's Bootie Cake or Baby Face Cake make a fun way to welcome a new little one. With Betty Crocker you can count on a successful - and delicious - shower.
From the Galley
One of the greatest pleasures in travelling the world is sampling dishes of exotic flavor. This book contains recipes that sailors have enjoyed at sea and ashore, home in New York or in port in Singapore. This book highlights some of the best parts of going to sea. The views, the memories, and most of all the food. Recipes both easy and difficult are contained herein for the cook of all skill levels."From the Galley" includes recipes ranging from Grand Mariner French Toast to Hot Crab Dip, Italian Fisherman's Soup to Country Fried Steak. From ship galleys ranging from enormous cargo ships to food fit for a rowboat, enjoy these victuals from mariners far and wide.
Double-O Dining (hardback)
Be James Bond in the kitchen! Double-O Dining takes you on a culinary journey through the James Bond books and films to uncover the secrets of the food that the world's most famous fictional spy and his companions and adversaries eat during their adventures. The book contains over 100 easy-to-follow recipes that draw on vintage cookbooks, old newspaper food columns and other historical sources to allow you to recreate and experience the flavours enjoyed by Bond. With a menu ranging from simple classics to food that represents the height of indulgence and sophistication, the cookbook contains recipes with a modern twist to suit all tastes. "Serves up a rich and tasty concoction, with generous sides of astuteness and wit" - Andrew Lycett, author of Ian Fleming: The Man Behind James Bond" "An epicurean delight" - Stone Wallace, author of George Raft: The Man Who Would Be Bogart
Eat Like a President
"Yes, it's a cookbook, but more than that it's a peak inside the dining room at the White House, showing us what US Presidents have for dinner." - Martha Griswold, Online Critics Corner (and self-described domestic goddess) Ever wonder what the President's having for dinner? Not only can you check out his menu but you can enjoy the same meals yourself. Here Hugo Ziemann, a one-time steward at the White House, share all -- menus, recipes, dining etiquette, cooking how-to's, and more! This is food fit for a President. Book Two of this two volume set covers deserts ranging from cakes to pies to confectioneries.
Eat Like a President
"Yes, it's a cookbook, but more than that it's a peak inside the dining room at the White House, showing us what US Presidents have for dinner." - Martha Griswold, Online Critics Corner (and self-described domestic goddess) Ever wonder what the President's having for dinner? Not only can you check out his menu but you can enjoy the same meals yourself. Here Hugo Ziemann, a one-time steward at the White House, share all -- menus, recipes, dining etiquette, cooking how-to's, and more! This is food fit for a President. Book One of this two volume set focus on entrees, soups, and salads, with special instruction on the art of carving.
The Single Serving Entertaining Cookbook
Discover a new way to entertain--with single servings! Skip the communal platters, crowded buffets and brimming bowls of food, and give all your guests their own portions instead. With single servings, everyone gets their own individual portion (no need to worry about double dipping, messy serving bowls or cutting up a big cake).Whether you're serving appetizers and brunch bites, sandwiches and snacks or dinner and dessert, you'll love this fun and festive style of hosting--it's perfect for small get-togethers, big holiday parties and everything in between.Serve snack mixes, spiced nuts or popcorn in colorful bags or cups, while salads, parfaits, brownies and cakes look beautiful layered in jars.Brunch is more fun with individual frittatas, coffeecakes, French toast and even pancakes made in muffin pans.Dinner favorites like pizza, potatoes and mac and cheese can be deliciously downsized into single servings.When it comes to desserts, the sky's the limit--discover dozens of recipes for cupcakes, doughnuts, mini cheesecakes and mini pies that are perfect for any celebration, or enjoy sensational sweets on a stick such as cake pops, frozen pops, fruit or cake kabobs.A helpful introduction provides basic guidance and simple ideas for entertaining with single servings.Chapters include Brunch Bites, Individual Appetizers, Single-Serving Snacks, Perfect Portions, Savory Skewers, Lots of Layers, and Personal Desserts.More than 85 fabulous recipes and color photographs.Hardcover, 192 pages.
Double-O Dining
Be James Bond in the kitchen! Double-O Dining takes you on a culinary journey through the James Bond books and films to uncover the secrets of the food that the world's most famous fictional spy and his companions and adversaries eat during their adventures. The book contains over 100 easy-to-follow recipes that draw on vintage cookbooks, old newspaper food columns and other historical sources to allow you to recreate and experience the flavours enjoyed by Bond. With a menu ranging from simple classics to food that represents the height of indulgence and sophistication, the cookbook contains recipes with a modern twist to suit all tastes. "Serves up a rich and tasty concoction, with generous sides of astuteness and wit" - Andrew Lycett, author of Ian Fleming: The Man Behind James Bond" "An epicurean delight" - Stone Wallace, author of George Raft: The Man Who Would Be Bogart
