Vegan Richa's Instant Pot(tm) Cookbook
Join Vegan Richa's Instant Pot revolution with brand new techniques to level up your favorite plant-based meals Welcome to Vegan Richa's kitchen, where hearty flavors and easy recipes are your passport to delicious, satisfying meals every day of the week. Whether you are an Instant Pot(TM) pro or newbie, you'll learn how to save time and maximize the potential of your Instant Pot(TM) with Richa's inventive new techniques forlayered pot-in-pot cooking (Crunchwraps!) one-pot meals (Spicy Peanut Noodles in minutes) dump-and-done meals (comforting Wild Rice Soup and Chana Masala--no saut矇ing) roasting and caramelizing (Mushroom Gyros) and much more! With 150 recipes from a range of global cuisines highlighting an abundance of whole foods, vegetables, and legumes, minimal oil, and no processed ingredients, you'll use your Instant Pot for everything from breakfasts (Egg Sandwiches) to desserts (yes, cake!) to Richa's fan favorite regional Indian specialties. Complete with myriad adaptations, swaps for allergies and special diets, and full nutritional information, Vegan Richa's Instant Pot(TM) Cookbook is your go-to guide for healthful, flavor-forward meals that are a breeze to get to the table.
Cather's Kitchens
Roger and Linda Welsch matched references from Willa Cather's writing with recipes they collected from Cather family recipe files, from other period cookbooks, and from old-time ethnic cooks still living in the Bohemian tradition. Cather's Kitchens comes as close as possible to the precise recipes Cather had in mind and memory as she wrote. Roger L. Welsch is a television personality and is the author of nearly thirty books, including It's Not the End of the Earth, but You Can See It from Here and Touching the Fire: Buffalo Dancers, the Sky Bundle, and Other Tales, both available in Bison Books editions. Linda K. Welsch is an acclaimed Nebraska artist. Susan J. Rosowski (1942-2004) is the author of Birthing a Nation: Gender, Creativity, and the West in American Literature (Nebraska 1999).
Moveable Feasts
Food has functioned both as a source of continuity and as a subject of adaptation over the course of human history. Onions have been a staple of the European diet since the Paleolithic era; by contrast, the orange is once again being cultivated in large quantities in southern China, where it was originally grown. Other foods remain staples of their original regions as well as of the world diet at large. Still others are now grown in places that would have seemed impossible in the past-bananas in heated greenhouses in Iceland, corn on the fringes of the Gobi Desert, tomatoes on the International Space Station. But how did humans discover how to grow and incorporate these foods into their diet in the first place? How were they chosen over competing foods? In this charming and frequently surprising compendium, Moveable Feasts gathers revelations from history, anthropology, chemistry, biology, and many other fields and spins them into entertaining tales of discovery while adding more than ninety delicious recipes from various culinary traditions around the world. Among the thirty types of food discussed in the course of this alphabetically arranged work are the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All the recipes accompanying these diverse food histories have been adapted for re-creation in the modern kitchen. Gregory McNamee is the author or editor of twenty-eight books and has published articles in a wide variety of periodicals, from Smithsonian and Sierra to the Washington Post. He is a contributing editor for Encyclopaedia Britannica, for which he writes about world geography and culture, including food.
Favorite Recipes from Brookside School, Cranbrook
Brookside School, Cranbrook had an iconic cook named Flora Leslie, who was originally from Scotland. She was hired by the Cranbrook School community and for decades created some of the favorite recipes now gathered together in a wonderful cookbook for families to enjoy at home. This edition features a reprint of her famous Brookside School Cookbook as well as additions from school teachers from Brookside School, Cranbrook.
The Vegetarian Kitchen
'This book makes me happy. The recipes are inspirational and delicious.' - Tom Kitchin Discover 100 delicious, heartwarming vegetarian and vegan recipes in The Vegetarian Kitchen by Prue Leith - celebrated chef and Great British Baking Show judge - and her niece Peta Leith, a former chef at The Ivy and lifelong vegetarian. This gorgeous cookbook features simple, meat-free family dishes that bring delight to the extended Leith family table, time and time again. Recipes include Black Bean Chilli with Lime Salsa, Blackberry and Lemon Pavlova and Lemon and Bing Cherry and Almond Cake. Forty-two of these recipes can be made vegan. We all need easy and delicious foods - whether on busy weeknights or lovely long Sunday lunches. This book contains nourishing, refreshing, joyful main meals, many of which are vegan, and all of which bring their combined wealth of cookery knowledge to your kitchen. 'These plant-based recipes are homely, hearty and delicious. They have the virtue to be simple and embrace all the rules of provenance and best cooking ethics.' - Raymond Blanc
My America
A BON APPETIT BEST BOOK OF THE YEAR - What is American food? In his first cookbook, the acclaimed author of Notes from a Young Black Chef shares the dishes of his America; dishes that show the true diversity of American food. Onwauachi is "the most important chef in America" (San Francisco Chronicle) and chef of Tatiana, the New York Times #1 Restaurant in New York City 2023. "A must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame's family, travels, and time spent in some of the best kitchens in the world." --David Chang Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi's own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi's travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of "a land that belongs to you and yours and to me and mine."
Milk Street: The World in a Skillet
125 easy one-pot meals that reveal the world of flavorful possibilities inside a simple skillet--America's most common cooking tool--from the James Beard Award-winning team at Milk Street. From a wok to a clay pot, every cuisine has a ubiquitous pot or pan that can cook just about anything. In the United States, the most common pan is a simple 12-inch skillet. Here you'll find 125 recipes that will transform and expand the way you use this versatile piece of cookware. To liberate the skillet from commonplace fare, we share what we've learned from our travels and from cooks in more than 35 countries. We drew inspiration from the East African islands of Mauritius and R矇union for Shrimp Rougaille, based on a Creole tomato sauce that reflects European and Indian influences. And in India, a wok-like vessel called a kadai or karahi is common. We use a skillet instead to make Chicken Curry with Tomatoes and Bell Peppers. The skillet also is a good choice for the stir-fried Sichuan classic Spicy Glass Noodles with Ground Pork, fragrant Vietnamese-Style Lemon Grass Tofu, and Mexican-Style Cauliflower Rice. You can even use it to make Three-Cheese Pasta, Skillet-Roasted Peruvian-style Chicken, and Pizza with Fennel Salami and Red Onion. To make it easy to find the recipe you need, we organized chapters by cooking times (an hour or less, 45 minutes, and under 30 minutes) as well as sections for side dishes, pastas, grains, stir-fries, pan roasts, and skillet-griddled sandwiches. And because the cooking is limited to one pan, the techniques are straightforward and the clean-up is easy. Great cooking is rarely about which pan you put on your stove. It's about what you put inside it. Push those limits, and find a new world in your kitchen.
Men with the Pot Cookbook
Bask in the beauty of the forest (or your backyard) with the Men with the Pot as you create memorable, mouthwatering meats, rustic bakes, and more over your campfire or on your grill. People often ask the Men with the Pot "what's behind the name?" The answer is simple: when they started out, they were just two men with one pot who wanted to do something big! Their aim was to light a fire and inspire others to follow the same path--cooking whatever brings them joy. Kris and Slawek's eye-catching videos have done just that, propelling that humble idea into a concept reaching tens of millions of fans every month. Men with the Pot Cookbook brings that same spirit to the page, with their first collection of recipes in print. Chapters and recipes include: Forest Cooking Around the World: Chicken Alfredo, Gnocchi Two Ways, Polish Rolady, Paella, Forest Takeaway, Tagliatelle Ragu, Campfire Ravioli Forest Baking: Sausage Rolls, Skillet Pizza, Forest Pretzels, Baked Camembert in Forest-Made Bread, Focaccia Bread, Campfire Donuts Chicken, Turkey, and Duck: Forest-Fried Chicken, Honey Mustard Chicken Quarters, Duck Breasts with Smashed Potatoes, Chicken From Hell Meat Madness: Tomahawk Steak, Perfect T-Bone Steak, Tropical Pork Ribs, Pineapple Pork, Lamb Chops with Pomegranate Sauce, Campfire Irish Stew From the Sea and Into the Forest: Pastry-Wrapped Salmon, Fish Curry, Cod Fillets Wrapped in Bacon, Drunk Salmon, Prawn Pasta, Fish and Chips, Herb-crusted Cod Sandwiches, Tacos, Quesadillas, and More: Chicken Fajitas, Smoked Pork Belly Sandwich, Dirty Cheeseburger, Steak Sandwich, Best Meatball Sandwich, Chicken Quesadillas with Forest-made Tortillas, Cheese Tacos Throughout the book, you'll also learn some bushcraft, from lighting a fire to making a campfire spit or cooling rack from found wood. And of course, there are plenty of photos from their forest kitchen, which means even a simple weeknight meal is sure to take you away from the ordinary.
Alfresco
An inspiring guide to outdoor dining with 125 recipes for alfresco meals, from grilling favorites to make-ahead dishes and batch cocktails. Featuring more than 125 classic and contemporary recipes with an emphasis on fresh, seasonal ingredients, Alfresco provides everything you need to know about cooking and serving outdoor-oriented meals. The recipes span easy-to-eat and shareable appetizers (from skewers and flatbreads, to delicious favorites like paella); backyard favorites (such as grilled pizzas, whole grilled fish, and burgers); and fun desserts (like boozy ice cream floats and chai-smoked pineapple). Home cooks will find ways to take advantage of the garden-fresh produce of spring, summer, and fall when menu planning and tips for making the most of outdoor settings. Entertaining advice, including suggestions for serving food safely and making batch drinks and snacks, will ensure cooks entertain and serve with confidence. Vibrant food photography and tablescapes interspersed throughout the pages provide inspiration for making every meal outdoors a special occasion.
metamorphosis
Morgan Bailey, a 17-year-old high school senior in Indiana, wrote this cookbook for a new class at her school called Independent Science Research. She chose food science as her topic of interest and researched over the course of the school year in order to write and publish this book. It includes information for people new to cooking along with ten easy recipes.
Southern Soul Bistro Nola
Recipes by Kim Marie Thompson. Just like a big pot of gumbo, New Orleans is a melting pot of cultures and culinary inspirations. In this book, you will find delicious New Orleans recipes for those interested in creating cajun creole dishes. This book is for beginners and intermediate cooks, you will find that the recipes are easy to create. Kim has been cooking since the age of eleven, and she has over forty four years of experience in cooking. One of her secrets in creating these delicious dishes is that she uses fresh products, never precut or frozen.
Boards
Fun, flexible, unique holiday spreads, weeknight meal boards...even drinks and dessert options! Take boards beyond cheese and crackers and show off your effortless entertaining style with conversation-starting spreads that are sure to impress but give you the flexibility to make or buy components. Join food stylist, ATK cast member, and judge on the new Amazon Freevee competition show, ATK: The Next Generation Elle Simone Scott as she shares her tips for creating photo-worthy spreads, letting you in on trade secrets ranging from plating techniques to how she keeps things looking fresh on set (and all party long). Across 35 boards you'll find over 150 of ATK's foolproof recipes to build your board around or add that special homemade touch, from a platter-worthy Steak Frites to better-than-storebought dips, and everything in-between. Become an expert in stylish presentation: Elle gives tips with every recipe, letting you in on trade secrets like making the perfect cocktail garnish, how to swoosh hummus and dips with confidence, and how she keeps food looking fresh on set (and all party long).Gain confidence with the classics: Charcuterie and cheese board how-tos in the introduction help you achieve the perfect balance of texture, flavor, and visual appeal. With tips on arranging and ways to take your boards to the next level, you'll have an appetizer that looks as good as it tastes. Take boards beyond cheese and crackers: Push the boundaries of what a "board" is with ideas like a customizable baked potato and DIY Bloody Mary board, or grilled vegetable platter, proving that all different kinds of food are more fun when served as a board. And it's more than just snacks--even the grazing boards are hearty enough for dinner.Full-spread photos help you straddle the line between elegant and casual: The photography is both aspirational and inspirational; follow our tips to replicate it exactly or use it as a jumping-off point for your own creation.Choose your level of involvement: Whether you're in the mood to cook or you'd rather pick everything up at the grocery store (or something in between) we provide recipes with suggestions for store-bought alternatives.
Ohio Ice Cream
Cups, Cones & Claims to Fame in the Buckeye State Drawing on a rich dairy heritage, Ohio has whipped up an ice cream industry worthy of tourism. The state has legitimate claims as the birthplace of the ice cream cone and the banana split, and the Klondike Bar and the Good Humor Man were created here. Ohio's storied legacy lives on today in the inventive new flavors at Jeni's Splendid Ice Creams and Mason's Creamery and frozen forms at Simply Rolled. From seasonal mom-and-pop stands The Dairy Hut and Whipty-Do to year-round go-to scoop shops like Graeter's, Johnson's and Tom's Ice Cream Bowl, satisfied customers share taste experiences each as distinctly delicious as the next.Author Renee Casteel Cook takes readers on a tour of tasty treats from the 3C's to the smaller cities, sampling stories from the late 1800s to the present day.
The D羹ngeonmeister Cookbook
Eat delicious snacks and game-friendly meals in between dice rolls and encounters with this easy-to-follow RPG themed cookbook perfect for every game group. Feed your gamer group with this collection of 75 game-friendly bar bites, finger foods, and easy-to-share meals. With recipes from the passable Goodberries Baked Cheese-wrapped dates to the one-handed Dragon on a Stick Easy-Eat Meat Skewers to the player-favorite Inspiration Points Peanut Butter White Chocolate Pretzels, this cookbook has you covered for any game night adventure. Complete with easy-to-follow recipes and the wit and wisdom of the authors of A Dragon Walks into a Bar and D羹ngeonmeister, this book will hit the spot for hungry fighters, spellcasters, and anyone else at the table. Additional recipes include: -Goblintzes--Cheese Blintzes -Genasi's Delight--Masala Peanuts -Remarkably Movable Rods--Candied Bacon -The Picked Pocket--Hamburger Stuffed Rolls -Healing Words--Lavender Cupcakes with Honey Frosting -Shards of Elemental Chaos--Candy Bark -Hex Grid Cookies--Map-Based Sugar Cookies
We Speak Kitchen Here
We Speak Kitchen Here is the behind-the-scenes daily life of the chefs in the kitchens of Liam Tomlin's restaurants. Each of the five Western Cape-based restaurants has its own story about partnerships, staff, recipes, growth and patrons. Essentially, We Speak Kitchen Here is a cookbook without the usual standard images of ready-plated dishes as it focuses more on the flow of dishes being prepared from concept to delivery. The aim is to give the reader an understanding of the daily life and running of a fine dining establishment and what it takes to create the dishes and operate a successful restaurant. It features 100 basic recipes for any chef in the industry or enthusiastic cook to create. Restaurants featured are Chefs Warehouse & Canteen on Bree, Chefs Warehouse Beau Constantia, Thali, Chefs Warehouse Maison, and Jewells at the Spice Route. It makes a wonderful keepsake for anyone interested in food, and the business of hospitality.
Red Sauce
Red Sauce traces the evolution of popular Italian-American foods like lasagna, eggplant parmigiana, and penne alla vodka while seeking the origins of these "red sauce" recipes, debunking myths, and examining how Italians lost their foreign otherness as Americans embraced Italian-American cuisine over the Twentieth century.
A Course of Lectures on the Principles of Domestic Economy and Cookery
This book has been considered important throughout the human history, and 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 Family Camp Cookbook
Easy, delicious, family-friendly recipes to cook at your next campout--whether that's in the woods or in your own backyard! The Family Camp Cookbook is a book for everyone who enjoys cooking and eating outdoors. Whether you need to learn how to pack your first cooler or you're looking for kid-friendly recipes to enjoy after a day spent outdoors, you'll learn how to plan, prep, and cook as a family when you don't have the comforts of a full kitchen. Start out by learning how to build a fire easily at your campsite, or use the "sure-fire" guides for mastering any grill. With planning lists and prep steps for the recipes, you'll quickly go from unpacking to firing up your first meal. The recipes inside include a wide variety of updated camp classics and dishes you'd never have thought to cook at camp. Cooking techniques range from live-fire roasting and foil-pack cooking to family-style dinners in the Dutch oven. (Yes, you can almost "set it and forget it" like a slow cooker if you know what you're doing!) Chapters and recipes include: Breakfasts cover a whole range of options to start the day right, like Make-Ahead Granola, The Best Fluffy Pancakes (with topping bar!), Dutch Oven Coffee Cake, Skillet Biscuits, kid-friendly Frittata, Chilaquiles, and a Hash Brown Breakfast Burrito. Lunches and packables: If you're camping, chances are the mid-day meal is fuel away from the campsite. (These ideas are also great for day trips and picnics!). Recipes feature a variety of handhelds such as Farmer's Lunch Sandwiches and Chickpea Salad with Pitas as well as easy-to-eat salads and soups and a few trail mixes and snacks to eat by the handful. Dinners: Ah, the main event after a hard day of hiking, paddling, or whatever else floats your boat (or inner tube). Settle in with DIY Ramen Bowls, One-Pan Picadillo, Naan Pizzas, Italian Sausage Burgers, loaded Foil-Baked Sweet Potatoes, or a Skillet "Lasagna," among other options. Treats: Break out the S'mores Galores, but don't stop there! Build a Banana Boat, fire up a Dutch Oven Strawberry Cake, or treat everyone to a Campfire Cobbler or Cracker Crust Pudding Pie. Of course, there's nothing quite like waking up in the woods...unless you don't know how to make camp coffee. Not to worry: tasty (and essential) beverages are included as well, from that rustic cowboy cup of caffeine to restorative fruit punches. There are even a few cocktails for the adults to enjoy by the fire a little later in the evening. No matter the size of your group or the time you have to spare, make your next adventure a delicious one!
On Family, Friends, and Coming Home
This collection of recipes and memories is the result of decades of entertaining, raising children, and traveling the world. An asset in any kitchen--or on any coffee table--this beautiful full-color volume covers cooking for and with children, entertaining on both a small and a grand scale, catering for good causes, and traveling at home and abroad with a focus on food.Everything from basic pasta and piecrust to American comfort food and international cuisines, the recipes are straightforward and written with a teacher's touch. Illustrated with vibrant photos and original artwork, the book is sensibly organized, with sections on appetizers, soups, breads and baked things, desserts, cookies, celebrations, travel, signature dishes, and home canning.Based in Sonoma County, California, the author draws on six decades of cooking, entertaining, and traveling with friends, family, and students, presenting a cookbook memoir that is as creative and fascinating as it is useful and informative.
The Recipe
Michelin-starred chef Josh Emett brings together more than 300 of the most important classic recipes by 150 of the world's most acclaimed chefs. Taken together, this is a compendium of the cr癡me de la cr癡me of blue ribbon cooking from the world's top restaurants in an elegantly designed volume that will stand up to use in the kitchen but be classically beautiful to behold - sure to delight any food lover or serious home cook. Josh Emett, holder of three Michelin stars and best known for opening Gordon Ramsay's restaurant at the London Hotel in New York, has collected the most important classic recipes from the world's most acclaimed chefs to create a kind of Larousse Gastronomique of the 21st century. These are the best new classics that have emerged during the last 50 years from culinary stars.Each recipe has been tested by Emett in his home kitchen, and he includes guidance and advice for the home cook-- discussing complexity, preparation, key elements, complements for planning a larger menu, and tips of the trade.Featuring specially commissioned photographs, the book is organized into 12 easy-to-follow sections from basics (stocks, sauces, and dressings), to grains and vegetables, meats, seafood, baking, and more. Each section includes a dedicated introduction with key knowledge elements.
Kitchen Medicine
When her daughter is prescribed diet after diet by doctors who label her "failure to thrive," Lewis wrestles with her own attitudes about food and cooking, emerging triumphant, spatula in hand. In Kitchen Medicine: How I Fed My Daughter out of Failure to Thrive, parents of picky eaters and caregivers of all kinds will find a kindred spirit.
Cooking Coloring Book
This coloring book is great for kids & adults who love food & cooking! Work up an appetite while you enjoy watching chefs prepare some of their favorite dishes. These detailed ready-to-color illustrations have plenty of white space giving you room to sketch, draw, doodle and add your own unique artistic personality to each colored scene. Enjoy an infinite number of possibilities for hours of creative fun! Benefits - Make your work look great using colored pencils, pens, markers or crayons - Illustrations on separate pages to protect your colorful masterpiece - Artist name & date box on back of each illustration - Share and give your colored art work to friends, family and loved ones as gifts or precious keepsake - Full color image examples on back cover - Enjoy therapeutic, stress relieving effect coloring can bring - Relax, unwind and spend time together Makes a great gift for anyone who loves food and cooking. Just hit the buy button and start your coloring journey now!
Restaurant Coloring Book
"This coloring book is ideal for kids of any age (and adults too) who love eating and dining out. Enjoy coloring many illustrations of people enjoying food and drink at their favorite restaurants, diners and dives. These detailed ready-to-color illustrations have plenty of white space giving you room to sketch, draw, doodle and add your own unique artistic personality to each colored scene. Enjoy an infinite number of possibilities for hours of creative fun! Benefits - Make your work look great using colored pencils, pens, markers or crayons - Illustrations on separate pages to protect your colorful masterpiece - Artist name & date box on back of each illustration - Share and give your colored art work to friends, family and loved ones as gifts or precious keepsake - Enjoy therapeutic, stress relieving effect coloring can bring - Relax, unwind and spend time together Makes a great gift for anyone who loves eating and dining out. Just hit the buy button and start your coloring journey now!"
The Complete Book of Cheese
Food Snobs take note. An oldy but goldy. A great book all about....wait for it.....CHEESE.'The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam.I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerk瓣se and better Gruy癡re. For lunch I had cheese salad. All around me the farmers were rolling two-hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little caf矇, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike. (Nuts and Swiss cheese complement each other as subtly as Gorgonzola and a ripe banana.) There are, I learned, "blind" Swiss cheeses as well, but the million-eyed ones are better.'
Old Cookery Books and Ancient Cuisine
This is a tough one to review fairly. A lot of the book is incredibly dull, full of stodgy Victorian pseudo-academic ranting, and talks about the history of cookery books, not about cooking. I nearly gave up on this after half an hour because I was so bored.However, the actual recipes scattered through the book are pure gold. They show you a style of cooking that is long gone, where our modern conventions of what ingredients constitute starters, main courses and desserts aren't yet fully formed. They're not like modern easy-to-follow recipes either - you require some ingenuity and understanding to figure out what to do.I've cooked historical meals in the past with varying degrees of success. Sometimes what comes out is not at all to my taste; other times, you discover amazing new flavors and textures. If you like this kind of culinary experimentation, then you'll find plenty in this book to stimulate your imagination, but be prepared to dig through mountains of turgid prose to get to it. (Matt Kelland)
The Complete Book of Cheese
Food Snobs take note. An oldy but goldy. A great book all about....wait for it.....CHEESE.'The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam.I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerk瓣se and better Gruy癡re. For lunch I had cheese salad. All around me the farmers were rolling two-hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little caf矇, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike. (Nuts and Swiss cheese complement each other as subtly as Gorgonzola and a ripe banana.) There are, I learned, "blind" Swiss cheeses as well, but the million-eyed ones are better.'
Old Cookery Books and Ancient Cuisine
This is a tough one to review fairly. A lot of the book is incredibly dull, full of stodgy Victorian pseudo-academic ranting, and talks about the history of cookery books, not about cooking. I nearly gave up on this after half an hour because I was so bored.However, the actual recipes scattered through the book are pure gold. They show you a style of cooking that is long gone, where our modern conventions of what ingredients constitute starters, main courses and desserts aren't yet fully formed. They're not like modern easy-to-follow recipes either - you require some ingenuity and understanding to figure out what to do.I've cooked historical meals in the past with varying degrees of success. Sometimes what comes out is not at all to my taste; other times, you discover amazing new flavors and textures. If you like this kind of culinary experimentation, then you'll find plenty in this book to stimulate your imagination, but be prepared to dig through mountains of turgid prose to get to it. (Matt Kelland)
The Chinese Art of Tea
First published in 1985, The Chinese Art of Tea is an exploration into the history of tea and the Chinese art of tea, known as ch'a-shu. The book begins by delving into the history and legends surrounding tea before moving on to a study of the Emperor Hui Tsung's treatise on tea and approaches to tea during the Ming Dynasty. It discusses tea gardens, teahouses, the relationship between tea and ceramics, and the connection between tea and health. The book also features a detailed manual for practising the art of drinking tea, including advice for choosing tea, buying tea, different types of infusion and drinking vessels, and the attitude required for obtaining the fullest satisfaction from tea. The Chinese Art of Tea is ideal for anyone with an interest in the history and art of drinking tea, and the social and cultural history of China.
The Chinese Art of Tea
First published in 1985, The Chinese Art of Tea is an exploration into the history of tea and the Chinese art of tea, known as ch'a-shu. The book begins by delving into the history and legends surrounding tea before moving on to a study of the Emperor Hui Tsung's treatise on tea and approaches to tea during the Ming Dynasty. It discusses tea gardens, teahouses, the relationship between tea and ceramics, and the connection between tea and health. The book also features a detailed manual for practising the art of drinking tea, including advice for choosing tea, buying tea, different types of infusion and drinking vessels, and the attitude required for obtaining the fullest satisfaction from tea. The Chinese Art of Tea is ideal for anyone with an interest in the history and art of drinking tea, and the social and cultural history of China.
Food Geographies
This text introduces students to current food issues and their underlying social, political, and ecological connections. Concise and accessible, it covers how food production and consumption influences the environment, social and economic relations, politics, and everyday life, with current global examples that address sustainability and equity.
The Big Instant Pot Cookbook
Diverse and Delicious Pressure Cooking Dishes for Beginners and Advanced UsersInstant Pot is a versatile and "miracle" cooking pot. It is a great kitchen appliance for busy people with the merits of saving more time, more energy and more money. With the Instant Pot, how do we make good use of it to make delicious food? Don't worry, the value of our Cookbook for Instant Pot comes in handy.Delectable and Homemade RecipesThis cookbook contains the different categories of recipes, including breakfast, snacks and appetizers, beans, grains, fish, poultry, soups, vegetables, desserts, etc. These different types of recipes will make your cooking life less monotonous!Friendly to Green HandThe operation steps of the Instant Pot are explained clearly and compactly in this cookbook, and each recipe in this cookbook also has the detailed cooking steps, so you don't worry about the operation!Common and Easy-to-Find IngredientsThe ingredients in each recipe are common and most of them are cheap and can be purchased in local store or supermarket, and with the detailed amount of each ingredient, you only need to follow the cooking steps to easily make a delicious dish!Perfect 4-Week Meal PlanThere are more choices for you to make your day's meal on account of the diverse categories of the recipes. There is also a meal plan with reference value attached at the end of this cookbook, you can also make your one-day meals according to this monthly plan.The wonderful and amazing cookbook plus the smart, time-saving and easy-to-operate Instant Pot, you will have a perfect combination to perfect your diet life, which is benefit for your culinary growth!What are you waiting for, hurry up and pick up this cookbook to make the amazing dishes!
Cook it Eat it Live it
Cook it Eat it Live it is written by Jo Kenny, food writer and owner of GirlEatsWorld.co.uk.In this first publication, Jo offers readers a vibrant and varied collection of recipes inspired by both travel and family ties to the UK, Japan, Guyana, the Caribbean.This delicious collection of every day recipes satisfies appetites for light bites, indulgent dinners, fresh sides and delicious desserts.You'll find a spectrum of dishes from rich, earthy flavours to fresh aromatics giving you meals to enjoy year round. All recipes are firm favourites in Jo's own household and cooked regularly. This is family style, every day inspiration to ensure no more boring dinners.Recipes are punctuated with stories of travel, food inspirations and a personal philosophy of enjoying food unapologetically. Cook it Eat it Live it is about finding happiness in the little things and injecting some joy into every day life through wholesome, exciting meals.
Cook it Eat it Live it
Cook it Eat it Live it is written by Jo Kenny, food writer and owner of GirlEatsWorld.co.uk.In this first publication, Jo offers readers a vibrant and varied collection of recipes inspired by both travel and family ties to the UK, Japan, Guyana, the Caribbean.This delicious collection of every day recipes satisfies appetites for light bites, indulgent dinners, fresh sides and delicious desserts.You'll find a spectrum of dishes from rich, earthy flavours to fresh aromatics giving you meals to enjoy year round. All recipes are firm favourites in Jo's own household and cooked regularly. This is family style, every day inspiration to ensure no more boring dinners.Recipes are punctuated with stories of travel, food inspirations and a personal philosophy of enjoying food unapologetically. Cook it Eat it Live it is about finding happiness in the little things and injecting some joy into every day life through wholesome, exciting meals.
L.A.'s Landmark Restaurants
L.A.'s Landmark Restaurants: Celebrating the Legendary Locations Where Angelenos Have Dined for Generations follows in the footsteps of George Geary's now classic and critically acclaimed book, L.A.'s Legendary Restaurants. L.A.'s Landmark Restaurants is an illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary's first book. The focus in L.A.'s Landmark Restaurants is on restaurants where Angelenos--rather than celebrities--have been dining for generations. Along with recipes made famous by each restaurant, L.A.'s Landmark Restaurants contains profiles of such legendary eateries as Cole's, Philippe the Original, Pacific Dining Car, The Original Pantry Café, The Victor Hugo, Canter's Delicatessen, Sportsmen's Lodge, Mocambo, Nate 'n Al's, The Smoke House, Tail o' the Pup, The Apple Pan, Valentino, and dozens of other beloved establishments in this beautiful tribute to Los Angeles and its historic restaurants.												 Each location profiled is illustrated with a collection of historic and contemporary photographs and ephemera--such as menus, matchbooks, and advertisements--and every entry features a short history of the restaurant, entertaining anecdotes, and such details as the year of opening, address, phone number (both original and current), type of cuisine, and the name of the restaurant's founder. Recipes made famous by the restaurant, updated for today's cook and kitchen by Chef Geary, will satisfy anyone seeking to replicate their favorite dish from these legendary restaurants and their chefs.Truly a love letter to Los Angeles and its world famous cuisine, L.A.'s Landmark Restaurants is sure to bring back treasured memories and knowing smiles from anyone who has dined at these fabled establishments.
Snoop Dogg Presents Goon with the Spoon
NEW YORK TIMES BESTSELLER - The follow-up to From Crook to Cook, this next-level cookbook is all about bringing together memorable meals for any occasion, with 65+ recipes from rappers Snoop Dogg and E-40. Following the breakout success of his first cookbook, From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen (more than 1 million copies sold), Snoop Dogg returns with this new collection of recipes in collaboration with his friend and iconic Bay Area rapper E-40. Drawing inspiration from both rappers' musical catalogs, their favorite meals to cook and eat together, and E-40's Filipino food business, Lumpia, here are 65+ crowd-pleasing dishes that range from drinks to main courses to desserts. Seriously entertaining, this soulful cookbook is the follow-up fans are hungry for. GOOD EATS FROM SNOOP & E-40: The bestseller success of From Crook to Cook is all thanks to Snoop's irresistible persona, highly entertaining writing style, and accessible, tasty recipes. Now the door to Tha Boss Dogg's kitchen is open again, with added spice from collaboration with Earl "E-40" Stevens (the "Goon with the Spoon"), upping the ante with more crowd-pleasing recipes and more photography of Snoop at home and in the kitchen. CELEBRITY COOKBOOKS: If you're a fan of celebrity books and cookbooks such as Trejo's Tacos; F*ck, That's Delicious; Cravings; and Son of a Southern Chef, Snoop Dogg's cookbooks have got you covered--complete with epic stories. Perfect for: Fans of Snoop Dogg, Martha & Snoop's Potluck Dinner Party, and Snoop's brands including Merry Jane, 19 Crimes, and more! Fans of E-40 and his food and spirits brands Home cooks looking for easy, crowd-pleasing recipes Birthday, graduation, holiday, host or hostess gift giving
Milk Street: Cook What You Have
Make a meal out of almost anything. Stop shopping and start cooking what you have. Your pantry's possibilities are endless. Milk Street will help you transform whatever you already have into bright, bold meals from around the world. Got a can of chickpeas? It can become anything from a quick hummus to a curry spiked with sweet carrots, from a garlicky chickpea soup to a bowl of crispy canned beans with lemon and scallions. Or grab that can of tomatoes from the back of the cabinet. It can become spicy one-pot pasta all'arrabbiata, chilaquiles rojos, a rich shakshuka with poached eggs or a chicken and tortilla soup. Turn to the refrigerator, where eggs and leftover vegetables are the start of cheesy migas, a Spanish tortilla with potato chips or a quick fried rice. Chicken breasts or thighs from the freezer become Hungarian chicken paprikash or hearty chicken salad with green tahini. Cooks in Amalfi, Italy, taught us to turn a wedge of Parmesan and lemons on the counter into a light yet flavorful pesto. And that's just the start. Desserts, too, come together easily with ingredients everyone keeps on hand. These 225 recipes begin with the most common ingredients in your kitchen, but they provide more than a lesson in practicality. They teach an improvisational, creative way to cook. That's when cooking becomes an adventure.
Date Night Cookbook and Activities for Couples
Rev up the romance this Valentine's Day -- without making a reservationCouples don't need extravagant experiences to foster a strong relationship--you can connect and have fun right in the comfort of your own home. Date Night Cookbook and Activities for Couples provides uncomplicated recipes designed for two, plus bonding activities that make date nights deliciously fun.What sets this date-night-in cookbook apart from other couples cookbooks: Simple recipes and complete menus--Each date night menu includes a main course, one or two sides, plus a fun extra recipe, like a dessert. You'll even find tips for what to drink with your menu.Tips for two cooks--Work together in a well-choreographed culinary dance using advice for shopping, prepping your kitchen, and divvying up tasks between chef and sous chef.Games for getting closer--Keep the conversation flowing with activities and questions that come with each menu. You'll discover new things about each other, laugh together, and express your love in creative ways.A romantic gift--For Valentine's Day, birthdays, anniversaries, and more, this book makes the ultimate couples gift.Focus on each other and "get away from it all" without having to go out using this engaging cookbook for couples.
101 Things to do with a Blender (16pt Large Print Edition)
This convenient little appliance is found in almost every kitchen and has so many uses! With 101 Things to Do with a Blender, you can make finger - licking dips and spreads, hearty soups, easy breakfasts, quick dinners, luscious desserts, savory sauces and dressings, plus delightful smoothies and shakes! Try these mouthwatering recipes: Buttermilk Pancakes, Almond Feta Cheese Spread, Beefy Vegetable Soup, Green Pepper Meatballs, Chocolate Mousse, Strawberry Ice Cream, and a whole lot more!
101 Things to Do with a Dutch Oven (101 Things to Do with A...) (16pt Large Print Edition)
With 101 easy recipes to choose from-from breakfast to dessert, including breads and rolls-the Dutch oven might just become the most popular cooking method in your house. Recipes include the Mountain Man Breakfast, Sausage Spinach Wreath, Dutch Oven Stew with spicy Jalapeno Cheese Bread, Caramel Apple Cobbler, Stuffed Pork Roast, Cinnamon Rolls, Dutch Oven Pizza, Apricot Raspberry Glazed Cornish Hens, and White Chili.
The Community Cook Book
The book "" The Community Cook Book "", has been considered important throughout the human history, and 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.
Cooking Greek, Becoming American
When Taso G. Lagos began to memorialize his family's beloved Greek restaurant The Continental, he wrestled with 40 years of history and a clientele that stretched for generations. His family bought into the operation without a clue how to run an eatery, yet in time they became linchpins of their Seattle neighborhood. Customers became friends, and meals turned into memories. It wasn't only the food or the company, though. The Continental also served as an entry point into mainstream culture for a family who had just arrived in the United States as Greek immigrants a few years prior. While the Lagoses cooked and cared for many people, they also learned valuable lessons about what it means to be "American." This memoir illuminates life in a Greek restaurant through the experiences of one member of a restauranteur family. It also emphasizes the role of restaurants as vital social institutions that often provide immigrants with a dynamic space for acculturation. Readers will learn the many ways a family restaurant adds culture and richness to a community.
Intimate Eating
In Intimate Eating Anita Mannur examines how notions of the culinary can create new forms of kinship, intimacy, and social and political belonging. Drawing on critical ethnic studies and queer studies, Mannur traces the ways in which people of color, queer people, and other marginalized subjects create and sustain this belonging through the formation of "intimate eating publics." These spaces--whether established in online communities or through eating along in a restaurant--blur the line between public and private. In analyses of Julie Powell's Julie and Julia, Nani Power's Ginger and Ganesh, Ritesh Batra's film The Lunchbox, Michael Rakowitz's performance art installation Enemy Kitchen, and The Great British Bake Off, Mannur focuses on how racialized South Asian and Arab brown bodies become visible in various intimate eating publics. In this way, the culinary becomes central to discourses of race and other social categories of difference. By illuminating how cooking, eating, and distributing food shapes and sustains social worlds, Mannur reconfigures how we think about networks of intimacy beyond the family, heteronormativity, and nation.
Recipes to Put a Smile on your Face
Dorothy Sannes has had a love for mystery novels since childhood The love of books gave her the desire to write. She has written a book of heart-felt poem called "GENTLE MOMENTS" notes from the Lord. One of her poems "RENEWED ASSURANCE" has been published in "Sunrise and Soft Mist" a large book of Poetry. Since then, she has gone on to write a cookbook, "Favorite recipes from the hearts of our Family", "UFO'S, ALIENS and ROSWELL" (THE UNSPOKEN STORIES) plus her personal story "Nightmares of a step-daughter" and several other books with her husband. Dorothy resides in Southern California, and she is married with two sons and a daughter, two daughters-in-law, son in law and five beautiful grandsons and one granddaughter. Four granddaughters in laws and four beautiful great-grandsons and two great granddaughters.
The National Parks Cookbook
Feast on the flavors of America's national parks with more than 70 delicious recipes inspired by their iconic lodges, landscapes, and chefs--including savory dishes, cocktails, and desserts. Since the world's first-ever national park--Yellowstone--was established, national parks have fed millions of hungry visitors in their historic dining rooms and restaurants. From Acadia's famous puffy popovers to Zion's loaded Navajo tacos, guests have long enjoyed a range of unique regional cuisines, meals made from foraged foods, and gourmet menus whipped up by celebrated chefs, even in the middle of nowhere. Who can forget that piping-hot platter of Moose Drool-Braised Bison Short Ribs in Yellowstone, or the massive slab of Mile-High Blackberry Ice Cream Pie in Shenandoah? Maybe you keep dreaming about the Huckleberry Margaritas from Grand Teton (and the spectacular sunset that accompanied them on the deck of Jackson Lake Lodge), or you still order the same boysenberry pie from Yosemite that you remember from your childhood. (Pssst... It's still made the same way as it was more than 60 years ago!) Now you can re-create and enjoy these legendary recipes at home with The National Parks Cookbook! Part cookbook and part escapist lifestyle book filled with stunning travel photography and national park history, The National Parks Cookbook features recipes from popular national park destinations in the west, east, north, and south. You'll find signature dishes from the top 10 national parks in the country, including: Classics like the Grand Canyon Hiker's Stew from Phantom Ranch and the Yosemite Firefall Cocktail from The Ahwahnee BarOriginal recipes inspired by park flora and fauna such as Lingonberry Brie en Croute from DenaliLocal culinary specialties like Fried Fish and Fungi with Creole Sauce from the Virgin Islands Take a food-driven tour through the parks and take your taste buds on an adventure with memorable recipes from breakfast to dinner, appetizers to dessert, and everything in between!
Easy Campfire Cookbook
Discover how easy cooking over a campfire can beCamping in the great outdoors doesn't mean cookouts have to be limited to hot dogs on a stick. With the help of four simple tools--a cast iron skillet, a Dutch oven, skewers, or foil--this beginner-friendly cookbook shows you how to serve up hot and delicious meals fresh off your campfire.What sets this campfire cookbook apart: Campfire cooking basics--Learn how to build a cookout-ready campfire, which ingredients to bring along versus what to prep at home, how to best pack your cooler, and more.Fun and easy recipes--From juicy camp burgers to triple berry cobbler, discover exciting new twists on campfire classics and creative new dishes that are sure to please.Clear organization--Recipes are organized into sections for each of the four tools, making it simple to find the right recipe for the tools you have.You won't even miss your kitchen with this easy-to-follow camp cookbook.
She Cooks, He Eats
The authors have been married for 40 years and have put many things in their respective stomachs over those four decades, and much of that input has been delicious, if not incredible. Simply put, they both love food. One enjoys cooking, the other enjoys eating. They're like an extra lyric from the song "Love and Marriage," with plates of food instead of a horse and carriage. But all has not been smooth sailing in their kitchen. It has been a marriage with its fair share of food fights. For instance, he can't stand herring and she can't stand shrimp. Please join the authors as they share different perspectives on a series of subjects, a twist on a he said-she said argument centered around food. No pies will be thrown in this food fight, no dishes broken, no expensive Waterford crystal shattered (the authors don't own any crystal). Instead, they reveal their likes and dislikes, as well as reverence for a good meal, by responding separately to twenty specific prompts--as either a cook or eater. Answers were not shared until each author finished writing their respective answer, which led to a few surprises. In the book, the authors discuss a range of topics from "What I Eat When I Eat Alone" to "A Nostalgia Meal" to "You Say Potluck, I Say Buffet," and many more, including their personal favorite: "Five People-Dead or Alive-to Invite to Dinner." The book is partly about food but mostly about being in a relationship. Anyone who loves to cook or eat and is in a relationship will appreciate the insights, as well as the squabbles, in She Cooks, He Eats. Dinner is now being served. All hail the cook! And don't forget to tip your waitstaff.
Feed These People
The debut cookbook from inspiring and hilarious New York Times bestselling author and beloved podcaster Jen Hatmaker, jam-packed with easy recipes, big flavors, and Southern wit.With five children and a close-knit community of family and friends, bestselling author, podcaster, and inspirational speaker Jen Hatmaker has been sharing her love of cooking and food with her fans for years. Now she's compiled all her favorite sure-thing recipes into one personal and highly entertaining cookbook, including chapters like Food for Breakfast (or brunch so you can drink), Food for Your Picky Spouse or Spawn, and Food for When You Have No More Damns to Give. This is real food for real people, with recipes like: Texas MigasGreen Chili Taco CupsRisotto with Whatever You HaveFriday Night Roast Chicken (on a Thursday)Peach Corn Cakes...and so much more!Paired with vibrant photography that's as bold and lively as Jen herself, all recipes are sure to please, written for ordinary home cooks, and infused with personal notes, asides, and stories in her candid and irreverent style.
Kochkunst aus China
Grundlage der Kochkunst aus China. Mit dieser Grundlage k繹nnen Sie jedes Gericht beliebig ver瓣ndern, sodass das chinesische Essen exotisch aber nach Ihrer Herzenslust sein kann ... Das Buch ist auch ein Lehrbuch f羹r die Leute, die Deutsch oder Englisch im Bereich Kochkunst gerne lernen m繹chten. With this basis you can change every dish at will, so that Chhinese food exotic but can be to your heart's content. This book is also a textbook for people who would like to learn German or English in field of cookery.
