Columbian Cook and Recipe Book
"Columbian Cook and Recipe Book", published in 1893, offers a fascinating glimpse into American culinary practices of the late 19th century. Compiled by Cleveland and Whitworth Brothers, this volume features a wide array of recipes reflecting the tastes and ingredients available during that era. From classic American dishes to innovative creations, the book provides insights into the domestic life and culinary traditions of the time.This historical cookbook is more than just a collection of recipes; it's a window into the past, showcasing the evolution of American cuisine and the ingredients that shaped it. A valuable resource for culinary historians and anyone interested in the history of American food, "Columbian Cook and Recipe Book" remains a relevant and insightful read.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
A Precise Method of Roasting Beef by Elizabeth C. Sprague and H. S. Grindley
Rediscover the culinary techniques of the early 20th century with "A Precise Method of Roasting Beef" by Elizabeth C. Sprague and H. S. Grindley. This historical treatise delves into the science and art of roasting beef, offering a detailed examination of the methods employed during that era. Perfect for culinary historians, chefs, and anyone interested in the evolution of cooking practices, this book provides a fascinating glimpse into the kitchens of the past. Explore the specific techniques and insights that Sprague and Grindley meticulously documented, offering a blend of practical instruction and historical context.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Art F Confectionary
Delve into the sweet history of dessert making with "The Art F Confectionary", a fascinating glimpse into 18th-century culinary practices. Authored by Edward Lambert, Confectioner, this book offers a unique insight into the techniques and recipes that delighted the palates of the past. Explore the artistry and skill involved in creating elaborate confections, from delicate pastries to impressive sugar sculptures.More than just a cookbook, this volume provides a historical context for the evolution of confectionery, offering a valuable resource for culinary historians, chefs, and anyone with a passion for the sweet side of the 1700s. Discover the secrets behind these timeless treats and appreciate the rich heritage of the confectioner's art.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Art F Confectionary
Delve into the sweet history of dessert making with "The Art F Confectionary", a fascinating glimpse into 18th-century culinary practices. Authored by Edward Lambert, Confectioner, this book offers a unique insight into the techniques and recipes that delighted the palates of the past. Explore the artistry and skill involved in creating elaborate confections, from delicate pastries to impressive sugar sculptures.More than just a cookbook, this volume provides a historical context for the evolution of confectionery, offering a valuable resource for culinary historians, chefs, and anyone with a passion for the sweet side of the 1700s. Discover the secrets behind these timeless treats and appreciate the rich heritage of the confectioner's art.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
What Is Queer Food?
The food on our plates has long been designed, twisted, and elevated by queer hands. Piecing together a dazzling mosaic of queer lives, spaces, and meals, beloved food writer John Birdsall unfolds the complex story of how, through times of fear and persecution, queer people used food to express joy and build community--and ended up changing the shape of the table for everyone.Tracing the evolution of queer food from the early decades of the twentieth century through the LGBTQ civil rights movement of post-Stonewall liberation and the devastation of AIDS, Birdsall fills the gaps between past and present. He channels the twin forces of criticism and cultural history to propel readers into the kitchens, restaurants, swirling party houses, and buzzing interior lives of James Baldwin, Alice B. Toklas, Truman Capote, Esther Eng, and others who left an indelible mark on the culinary world from the margins. Queer food, as Birdsall brilliantly reveals, is quiche and Champagne eleganza at Sunday brunch and joyous lesbian potlucks in the bunker world of Cold War homophobic purges. It's paper chicken for the gender-rebel divas of Chinese opera in San Francisco, Richard Olney's ecstatic salade compos矇e, and Rainbow Ice-Box Cake from Ernest Matthew Mickler's White Trash Cooking. It's the intention surrounding a meal, the circumstances behind it, the people gathered around the table.With cinematic verve and delicious prose, What Is Queer Food? is a monumental work: a testament to food's essential link to modern queerness that reveals how, like fashion or pop music, cooking and eating have become a crucial language of LGBTQ+ identity. By reframing our understanding of both food and queerness, it opens the door for courageous reckoning and boundless conversation.
Pull Up a Chair
Effortless and unfussy recipes designed to be shared at gatherings big and small. "Working together on the radio, Martha has made me dozens of meals and every single one, without exception, has been utterly delicious. The way Martha writes about food makes everything seem within your skill set no matter what sort of chef you are. The chair you pull up better be comfortable because you won't want to leave the table anytime soon!" - Graham Norton "I would pull up a chair, a pew, a rug, anytime to feast on Martha's wonderful food" - Helen Goh Pull up a chair to Martha Collison's table, where the recipes are big on flavor with minimal fuss, making sharing food with friends easier than ever. Whether you're looking for a weekend brunch spread, a little treat to share over coffee with a friend, a three-course extravaganza or a weeknight winner for two, Martha has got you covered. The recipes are all easy to follow, and produce delicious results without hours of effort in the kitchen. Recipes include: * Double chocolate marmalade cookies * Hoisin sausage bake * Hasselback halloumi and orange salad * Sticky pomegranate brisket with vermicelli rice * Drunken cherry affogato There are over 90 recipes organized into eight thematic chapters, taking you from breakfast through to dinners, picnics, desserts, drinks and more. For anyone looking for easy ways to nourish and delight their friends and family, Pull Up a Chair has everything you need.
From the Roots of an Olive Tree
My name is Diana, and I am from Gaza, Palestine - an ancient land whose roots run deep through history, embodying the resilience and rich culture of its people. Life in Gaza is not just about survival; it is about finding comfort and connection through the simplest of things, especially in the kitchen. Here, the aromas and flavours are uniquely tied to the land, and each recipe carries with it a story of family, tradition, and endurance. The recipes from Gaza are more than just food; they are a part of our heritage, passed down from one generation to the next. These dishes are filled with the warmth of childhood memories and the tales of families coming together around the table. Each recipe speaks of the strength of our community and the deep bonds that hold us together, even in the face of hardship. From the rustic simplicity of taboon bread, baked in traditional clay ovens, to the rich, flavourful stews that simmer slowly on the stove, the food of Gaza reflects our connection to the land and to each other. These are not just meals - they are a testament to our perseverance, a way to nourish both body and soul in times of both joy and sorrow. This cookbook offers 31 authentic Palestinian recipes, each one attribute to the spirit of Gaza. Whether it's the tangy bite of musakhan or the layered richness of maqluba, I hope that through these dishes, you can taste the heart of Palestine, and feel the strength of a people who continue to thrive despite all that we have endured.
The Scots Kitchen
The Scots Kitchen, first published in 1929, gives a delightful account of eating and drinking in Scotland throughout the ages, with definitive recipes for all the traditional national dishes.Cookery writer and broadcaster Catherine Brown describes the impact this pioneering book has had on the whole of Scottish cuisine and traces the fascinating life story of Marian McNeill herself. Notes explain how to use the book so that its treasure trove of recipes, covering the whole gamut of Scottish cuisine, can be explored in the modern kitchen. The contents includes: Soups * Brose and Kail * Fish * Game and Pultry * Meat * Vegetables * Sauces * Snacks and Savouries * Puddings and Pies * Sweets * Bannocks, Scones and Tea-breads * Cakes and Shortbreads * Preserves * Sweeties * Beverages
The Best of the Hairy Bikers
**NO. 1 SUNDAY TIMES BESTSELLER**Drawing on the Hairy Bikers' hugely popular series of cookbooks, this is a definitive collection of the best-loved recipes from the nation's favourite cooking duo. For over two decades, Si and Dave have shared their love of food with the nation, enthusing and entertaining millions with their books and TV shows. Now, The Best of the Hairy Bikers brings together over 120 of their most admired, talked about, and cooked recipes in one place. With dishes influenced by the Bikers' culinary travels to variations on British classics, this collection is full of easy-to-follow recipes to help you cook wholesome and flavourful meals at home. With chapters on snacks and soups, pasta and pies, as well as traybakes, curries, roasts, puddings and more, there is sure to be something for everyone. So, be inspired by The Best of the Hairy Bikers - the perfect way to celebrate Si and Dave's incredible contribution to British cooking. Please note the recipes in this book have been previously published in other Hairy Bikers publications. The Hairy Bikers were no. 1 bestsellers in the UK, Sunday Times, w/c 17 March 2025.
What To Eat, How To Serve It
Unlock the culinary secrets of the past with "What to Eat, How to Serve it" by Christine Terhune Herrick, a timeless treasure now revived for the modern reader. After decades out of print, this culinary classic has been lovingly restored and republished by Alpha Editions, offering a rare glimpse into the art of dining from a bygone era. This isn't just a reprint it's a collector's item and a cultural gem, meticulously preserved for today's and future generations. Herrick's expert guidance transforms everyday meals into extraordinary experiences, blending practical advice with the elegance of classic cuisine. Whether you're a casual cook or a connoisseur of vintage literature, this book provides invaluable insights into the traditions of fine dining and the joy of sharing meals. Dive into a world where every dish tells a story, and every meal is an occasion. With its engaging prose and timeless wisdom, "What to Eat, How to Serve it" is more than a cookbook it's an invitation to savor the elegance of the past and enrich your culinary journey. Don't miss the chance to own this beautifully restored masterpiece, a must-have for every kitchen and library.
Snoop Dogg's Treats to Eat
From master "baker" Snoop Dogg comes his first baking book! Featuring 55 recipes that can be made with or without weed. Following the success of his #1 New York Times bestseller From Crook to Cook (more than 1.5 million copies sold) and Snoop Dogg Presents: Goon with the Spoon, the infamous rapper and entertainer opens the door to Tha Boss Dogg's kitchen once again to serve up a long-awaited cannabis cookbook. Explore Snoop's very own recipes, highlighted in full-color photos, designed to blast your taste buds and your high to new levels, like: Cornbread with Hot Honey Cannabutter Red Velvet Blundt Cake Fruit Gummies Pot Cocoa But the sesh doesn't end there: Spice up your game day lineup with Pigs in a Blanket and Cheese Fries, Snoop style--aka, loaded with THC. Change up your movie night snacks with Hot Buttered Popcorn and a side of Puppy Chow washed down with a Loaded Milkshake (trust, your movie viewing experience will skyrocket, literally). Make Sunday brunch much more interesting by whipping up some Buttermilk Pancakes with Stoner Syrup. Along with vivid photography and Snoop's inimitable vibe, you'll find tips and tricks for adding bud into unexpected places, like infused ice cubes for a slow-burn cocktail high or doctoring up prepackaged cake and brownie mixes with herbaceous surprises. And for the times you prefer to keep your high on the low, every recipe includes adaptations for baking without weed enhancements. The possibilities are endless. DISPENSARY-QUALITY EDIBLES AT HOME: Learn to make properly dosed and delicious edibles in the comfort of your kitchen. Craft your own cannabutters, cannaoils, and tinctures, and use them in these 55 sweet and savory bakes to have "special" treats for all occasions. DELICIOUS BAKES FOR ALL: Not a fan of flying? Not a problem. Easily substitute unsalted butter or vegetable oil in recipes for every baked good in the book for weed-free goodies. SESH WITH SNOOP: Learn how Tha Boss Dogg, an authority in the weed space for over thirty years, likes to get lifted. These recipes are Snoop snacks straight from his kitchen. CELEBRITY COOKBOOKS: If you're a fan of celebrity recipe books such as Willie & Annie Nelson's Cannabis Cookbook, Good Lookin' Cookin', Trejo's Tacos, and Cravings, any of Snoop Dogg's cookbooks are perfect for your next buy. Perfect for: Fans of Snoop Dogg, Martha & Snoop's Potluck Dinner Party, and Snoop's brands, including Merry Jane, 19 Crimes, and more! Marijuana and CBD enthusiasts Bakers of all skill levels looking for the ultimate weed baking book Birthday, graduation, holiday, housewarming, and host or hostess gift-giving
The Flavor of Upstate New York
Acclaimed author June Hersh presents the iconic dishes, fascinating stories and mouthwatering history behind Upstate New York's culinary heritage, featuring delicious recipes of reinvented classics.The heart of New York State's food culture isn't found on busy Manhattan avenues--it exists within the country kitchens, historic farms and neighborhood spots beyond the environs of New York City. Chicken riggies, salt potatoes and beef on weck aren't just local foods--they reveal the vibrant Italian, Irish and German immigrant histories that shaped the region. From the Borscht Belt to the Finger Lakes, New York's Upstate has diverse and exciting flavors all its own. The Empire State's picturesque apple orchards, Concord grape vineyards and dairies have been feeding the nation for centuries. A portion of the proceeds from sales of this book benefit the Catskills Borscht Belt Museum.
Sammy’s Cottage Kitchen
Where can you find prairie comfort food with a healthy dose of European flair, a hint of Asian spice, and a South American kick? There's only one place: Sammy's Cottage Kitchen.This is a cookbook like no other. In this volume, Sandra "Sammy" Hollenberg breaks all the old scripts, bringing her experience travelling and performing around the world to her own kitchen. She blends traditional prairie cooking with flavours and combinations from around the world and expands cooking basics to create dynamic and intriguing dishes for all tastes. Make your devilled eggs creamier with avocado; keep it light with salmon lettuce wraps; take a trip to Belgium with asparagus-filled cr礙pes; make your barbecue even hotter with wasabi marinated ribeye steak; satisfy your sweet tooth with caramelized honey candied ginger tart.Whether you are hosting an elaborate dinner party, looking to spruce up your meal prep rotation, or just hoping to build on your foundation of cooking skills, make Sammy's Cottage Kitchen your own!
Sammy’s Cottage Kitchen
Where can you find prairie comfort food with a healthy dose of European flair, a hint of Asian spice, and a South American kick? There's only one place: Sammy's Cottage Kitchen.This is a cookbook like no other. In this volume, Sandra "Sammy" Hollenberg breaks all the old scripts, bringing her experience travelling and performing around the world to her own kitchen. She blends traditional prairie cooking with flavours and combinations from around the world and expands cooking basics to create dynamic and intriguing dishes for all tastes. Make your devilled eggs creamier with avocado; keep it light with salmon lettuce wraps; take a trip to Belgium with asparagus-filled cr礙pes; make your barbecue even hotter with wasabi marinated ribeye steak; satisfy your sweet tooth with caramelized honey candied ginger tart.Whether you are hosting an elaborate dinner party, looking to spruce up your meal prep rotation, or just hoping to build on your foundation of cooking skills, make Sammy's Cottage Kitchen your own!
Repast
Our insatiable appetite for creativity in the kitchen--or around the open fire--is reflected in the fascinating objects explored in this book. Written by food writer Jenny Linford in collaboration with the British Museum, Repast focuses on artifacts in the museum's collection--from ancient clay cooking vessels to exquisite gold cups--spanning multiple continents and dating from prehistory to the modern day.Taking a broadly chronological approach to the subject, the book is arranged into thirteen thematic chapters, starting with explorations of hunting and gathering and ending with the history of eating out; along the way, agriculture, alcohol, and cooking--among other subjects--are also investigated. Interspersed among the many remarkable objects examined in each chapter is a series of in-depth essays on such topics as tea (the world's most consumed drink after water), pork (one of the world's most consumed meats), and wheat (the source of 20 percent of the world's human calorie consumption), revealing the many social, cultural, and religious aspects of food.Through a feast of words and images, Repast presents the irresistible, international story of food, drink, and the culinary arts.
Picnic
A bright and breezy collection of temptingly transportable recipes for al fresco eating. There's nothing like eating outdoors in warm weather. The feeling of freedom from your usual dining routines, fresh air and a sense of easy living and relaxation just cannot be beaten. So spread out a blanket on the grass or sand, kick off your shoes and unpack delicious homemade foods to enjoy with family or friends. Summer is the ultimate season for picnicing--whether it's a way to gather a group of friends together; a relaxed brunch for two in the park; a nighttime open air concert or an affordable lunch for a family day out. Picnic foods should of course always be colorful, tempting, and delicious, but just as importantly, practical to transport, require minimum fuss when it's time to unpack; need as little as possible in the way of flatware and other kit to be able enjoy them and packaging waste kept to a minimum. The ideas in the book feature recipes for sharing boards, pasta, rice and grain salads that just require a fork, quiches and bite-size filled pastries, chilled soups and even a few fruit punches and lemonades to pour into Chilly bottles so you can enjoy a drink refreshing in the sunshine. Whether you are packing a cooler for the car ahead of a journey, hopping on your bicycle with a basket for the park, or hitting hit the beach with a gift basket full of treats ready for a sunset feast, you'll find all the recipe inspiration you need in this beautiful collection of recipes.
Rice Cooker
Discover the incredible number of things--including complete meals!--you can make in your rice cooker. Rice cookers, thanks to a veritable explosion of interest in them among social media influencers, are more popular than ever. But TikTok and YouTube reels rarely include recipes--and, to be frank, the ones you can find are not the most reliable recipes around. Rice Cooker, a colorful, photo-rich, and accessible book with more than 50 recipes and lots of rice cooker tips, tricks, and wisdom, delivers what you need. For starters, it expands your rice-making skills beyond white and brown rice to include Arborio rice (which is used in risottos), basmati rice, sushi rice, and other varieties. Next, it reveals in delectable recipes that other grains besides rice do quite well indeed in the rice cooker, such as oats and oatmeal, grits, hominy, and polenta, not to mention beans and legumes. Best of all, it shows that you can make full meals, from breakfast through lunch to dinner, right in the rice cooker. The recipes include: Breakfasts to start the day, like Hot Apple Granola or Sweet Breakfast Grits with Fresh FruitPilafs and risottos, such as Bulgur and Cherry Pilaf or Risotto MilaneseOne-dish dinner entrees, from Steamed Chicken Breasts with Warm Mango Sauce and Coconut Rice to Steamed Shrimp and Jasmine RiceDesserts and sweet treats, such as Poached Rhubarb and Strawberries or Steamed Chocolate CustardsMove over slow cookers and Instant Pots. The humblest appliance in our kitchen arsenals turns out to be amazingly easy and versatile and capable of making truly delicious dishes.
Air Fryer
Learn to love your air fryer even more with 50 creative, easy-to-make, and incredibly delicious recipes. Everyone is getting an air fryer these days, but few of us realize how versatile and powerful an appliance it is. This authoritative, inventive, and colorful photo-packed book reveals the hidden potential of the air fryer, along with the amazing breadth of things you can cook in it. The recipes include: French Toast Sticks with Cinnamon Mascarpone SauceCrispy Latkes with Sour Cream and AppleRoasted Garlic Guacamole with Homemade Tortilla ChipsCrispy Vegetable Spring RollsLoaded Baked Potatoes with Broccoli and Cheddar Cheese SauceButtermilk Fried Chicken and WafflesMushroom Turkey Burgers Teriyaki Salmon and BroccoliBaja Fish TacosCheesy Cauliflower BakeChurros with Chocolate Dipping SauceCaramelized Peach ShortcakesWith recipes for breakfast, brunch, lunch, dinner, and desserts, along with parties and bedtime snacks, you will soon find yourself using this convenient and easy device all day, every day. The book includes both down-home and familiar comfort foods and exciting new recipe ideas from all of the world's tastiest cuisines. And, unlike other air-fryer cookbooks that focus on traditional "fried foods," this book emphasizes low-oil and low-fat recipes throughout. There are even a dozen delectable and super-healthy vegan and vegetarian main courses. It's the perfect gift for a friend or family member who is new to air-frying--or even for yourself!
A Dark History of Whisky
Explores the darker, untold history of whisky, blending tales of cannibals, ghosts, and intrigue.The book you hold in your hands is not a standard whisky book. Of course, it does contain information that can be found in countless other books on the subject, such as tasting notes, distillery histories and the general development of the golden liquid we all adore. A whisky book that did not contain such information would be odd indeed, but the emphasis in the following narrative is very much on the darker history of the drink. Whisky noir, if you please.Within these pages can be found cannibals, ghouls and ghosts - unlikely tales that all have one thing in common; whisky. Not just whisky, though, for we are delving deep into the amber gold and turning over a history that has never been told. Until now.Interspersed with whisky quotes, some well-known, other's more obscure, with this book to hand the reader will never be without an interesting snippet of conversation when sharing a whisky with friends.
How to Make Anything in an Air Fryer: Easy Dinners!
THE INSTANT SUNDAY TIMES BESTSELLER - from hugely popular @hayleys.world Not sure what to cook tonight? Air fry it. Discover 100 quick, easy and flavour-packed recipes in this must-have cookbook for anyone with an air fryer. From 20-minute meals for busy weekdays, to Friday night fakeaways, weekend favourites, lighter options (and some puddings for those who like something sweet!), this a comprehensive collection of main meals that'll ensure you always have inspiration for what to make next. With every recipe using easy-to-follow instructions, UK measurements, and ingredients you can easily find in your supermarket, it's never been easier to find new delicious dishes and twists on popular classics to make in your air fryer. So, whether you're an air fryer beginner or have had your appliance for a while, here are the properly tasty meals everyone will love and that you'll keep coming back to time and time again. Sunday Times Bestseller August 2024
The Wishbone Kitchen Cookbook
NEW YORK TIMES BESTSELLER - Learn to cook, host, and eat like a private chef with 100 recipes from Meredith Hayden of Wishbone Kitchen. Inspired by years working as a chef in New York City and the Hamptons, as well as her childhood summers on Nantucket, Meredith Hayden makes food that is both unfussy and elegant--often with a touch of whimsy. In The Wishbone Kitchen Cookbook, Meredith teaches you to cook like a professional hostess (and have fun while doing it). This is the kind of food to celebrate every season of life; the kind of cooking you don't start until you've made yourself a drink first. Recipes range from 20-minute meals to show-stopping centerpieces, all fit for your next dinner party. Here you'll find big salads (Blueberry BBQ Grilled Chicken Salad) and sharable sammies (the Ultimate Italian); there are your starters, your grazers, your chatting-with-friends snackers like Hot Crab Dip and Really Good Guac. Serve the Pink Lemon Pasta when friends come over after work or pack up the Farro Broccoli Salad for lunch the next day. Snack on an Heirloom Tomato Galette and veg out on Asparagus Fries with Feta. Your authority on all things seafood, Meredith shows you the easiest way to break down a lobster so that you can use it in a number of recipes like the Lobster Avocado Salad and Wok Lobster. Or how to shuck oysters so you can enjoy them grilled or with a yuzu kosho mignonette. Throw your own Nantucket Clam Bake, why not? With sharp, witty commentary, themed menus, and gorgeous imagery, The Wishbone Kitchen Cookbook will inspire you to rediscover the joy in cooking, romanticize your grocery hauls, and find any excuse to celebrate with friends and family.
