Party of Eight
My mother loved to entertain. She needed little reason to throw aparty. She decorated for every holiday, including Lincoln's birthdaybefore it was turned into President's Day. Whoever showed up fora visit was reason enough for her to put out food and celebrate. She was not a gourmet cook, but she loved all types of food. For her, any meal could be an adventure to another country. She loved Chinesefood, seafood, Italian and good old-fashioned American dishes. Overthe years she worked in many restaurants as a cook or waitress andeven owned a couple of small caf矇s. Mom was also a talented baker and cake decorator. Her signaturecookie was oatmeal chocolate chip (no nuts). She would make dollcakes for my birthday. Her wedding cakes were lovely. She had all thedecorating tools, including round cake pans for the main cake and alarge sheet cake pan. (I still have the cake pans.) She taught me to cook, not by direct instruction but by example.When I was about nine years old, I cooked my own first meal: a toastedcheese sandwich to accompany Campbell's tomato soup. I still loveboth, but now I make the sandwich bread from scratch and the soupfrom homegrown tomatoes.
The Yellowstone National Park Cookbook
Great food, stories, and history make a memorable feast in this unique cookbook. More than a dozen park personalities share their favorite recipes while telling a little bit about their lives in the world's first national park. We hear from such people as Suzanne Lewis, the park's first female superintendent; Xanterra chef Jim Chapman from the kitchens in the park lodges; as well as botanists, photographers, tour guides and more. In all, this book dishes up 125 unforgettable recipes, each one flavored by the wonder of Yellowstone.
What Kings Ate and Wizards Drank
Equal parts writer's guide, comedy, and historical cookbook, fantasy author Krista D. Ball takes readers on a journey into the depths of epic fantasy's obsession with rabbit stew and teaches them how to catch the blasted creatures, how to move armies across enemy territories without anyone starving to death, and what a medieval pantry should look like when your heroine is seducing the hero. Learn how long to cook a salted cow tongue, how best to serve salt fish, what a "brewis" is (hint: it isn't beer), how an airship captain would make breakfast, how to preserve just about anything, and why those dairy maids all have ample hips. What Kings Ate will give writers of historical and fantastical genres the tools to create new conflicts in their stories, as well as add authenticity to their worlds, all the while giving food history lovers a taste of the past with original recipes and historical notes.
Spotted Dick and Other Authentic Dishes with Curious Names
Over the years, recipes evolve for one reason or another, and sometimes these reasons give their names to a particular dish, such as 'Half-pay Pudding' - created by a thrifty cook during hard times. On the other hand, some old-fashioned favourites, like 'Zeppelins in a Cloud' derive their titles from the way they look. The origins of many names are now lost to us, but the names themselves persist in vintage recipe collections handed down to us from past generations. These authentic recipes are presented here almost exactly as they first appeared. Toad-in-the Hole, Pigs in Blankets, Gooseberry Fool, Moonshine Pudding, Cock a Leekie Soup, Meat in Ambush, Tuesday Soup, Angels on Horseback, Hedgehog, Black Bottom Pudding... these wacky names are a lot of fun and could provide a talking point at your next dinner-party!
Food Gifts
Your all-occasion guide to homemade food gifts that look as fabulous as they taste--from a food stylist and best-selling author of the Boards cookbook! Includes 150+ recipes, hundreds of packaging ideas, and inside tips for making beautiful food gift baskets for housewarmings, birthdays, holidays, and more. There's no more meaningful way to connect with others than to give a personalized food basket or homemade gift! Elle Simone Scott--food stylist, ATK cast member, and author of the best-selling Boards cookbook--expands the boundaries of what food gifts are (endlessly customizable!) and when they can be given (literally, anytime!). - Gifts for every occasion: Celebrate weddings, new babies, holidays, and more with gorgeous food gift baskets! Or give an unforgettably unique housewarming gift.- From simple to spectacular: Give a bottle of Fruits of the Forest Liqueur--or up the ante with a complete cocktail party food basket packed with homemade goodies!- Spin one item many ways: Make a big batch of granola for gifting, or divide the recipe into thirds and flavor them different ways.- Big-batch gifts: Find crowd-pleasing gift ideas for school and work events, or holiday gatherings!- Playful DIY meal kits: For people who like to cook, there's DIY Pancake Mix, Turkish Bride Soup in a Jar, or Mushroom Risotto in a Jar.- Helping-hand gifts: Comfort someone with a fully cooked meal that's ready to be popped into the freezer or oven. You'll also learn Elle's favorite ideas for keeping food gifts fresh and packaging items cost-effectively yet creatively using edible garnishes, thrifted tableware, canning jars, and more. You'll never again resort to an expensive, impersonal store-bought food gift basket!
Mock Toad-In-The-Hole and Other Vintage Mock Dishes
Mock Turtle Soup was famously mentioned in Lewis Carroll's classic tale 'Alice in Wonderland', but due to the fact that Carroll invented a creature called a Mock Turtle, many people today believe the dish is purely fictitious! Certainly there is no such creature, but the real soup recipe can be found in Mrs. Beeton's renowned 19th century cookery book, and now within the pages of this recent collection - along with better-known taste-tempters such as mock cream and mock chicken. Poverty and frugality were the mothers of many 'mock' dishes, as were crop failures and war. During wartime, governments introduced rationing to cope with food shortages. People experimented, using cheap ingredients to produce expensive flavours. Most of the old recipes have been reproduced here exactly as they originally appeared. Now you, too, can save money and astonish your dinner guests!
The Sea Lover’s Cookbook
A gorgeous homage to coastal food and living filled with delicious recipes and dreamy photography of beaches, boats, and the sea. For ocean lovers and seafarers, this photo-rich cookbook features 65 vegetable-forward and pescatarian recipes to satisfy hungry sailors and surfers or to savor after a day of beachy languor. From the Captain's Breakfast Sandwich to Vegetable Ceviche with Coco Leche de Tigre, Lemon and Herb Pasta with Shrimp, and Orange Cardamom Almond Cake, these recipes are easy enough to make in a galley kitchen on a sailboat or in a beach bungalow with limited equipment, and they all encourage seasonal, sustainable cooking. Eco-friendly travel and boating tips, plus vivid stories from the author's far-flung nautical adventures, make this more than just a cookbook. Rife with stunning photography of coastlines, boat life, and briny-fresh dishes, The Sea Lover's Cookbook is a treasure trove of tempting recipes, a love letter to the ocean, and a dreamy showpiece for any beach house kitchen. BEAUTIFUL TO GIFT AND DISPLAY: These pages are full of evocative photographs of rocky coastlines with handsome lighthouses, boats docked at bustling harbors, crystal blue water crashing on sandy beaches, and lazy afternoons on sun-drenched sailboats. Display the book as a coffee table showpiece at your beach house or wherever you live as a marker of style and taste. It also makes the perfect gift for ocean lovers, beach house owners, and home cooks who like to surf, sail, or go for long walks on the sand. FOR ANYONE WHO LOVES THE WATER: The Sea Lover's Cookbook is for anyone who loves the sea or the beach--whether you live by the water, visit the coast frequently, or only dream about it. It is not strictly a seafood cookbook (a handful of recipes feature fish, but most are vegetarian), and you don't have to live by the ocean to enjoy it. These recipes and photos will transport you there. FRESH, APPROACHABLE RECIPES: These recipes are creative and easy enough for anyone to whip up--no cooking experience required. With fresh flavors, an informal tone, and captivating photography, this book makes you feel like you're sailing the high seas in the very best company. In a beach house kitchen, it will surely be the most-used book on the shelf! MORE THAN A COOKBOOK: With lifestyle tips on sustainable boating practices, buying wine abroad, shopping for fish, and making the most of coconuts, The Sea Lover's Cookbook is more than just a collection of recipes. Aspirational photography and compelling travel stories make this book as fun to flip through and read cover-to-cover as it is to cook from. Perfect for: Seaside dwellers who like to cook Home cooks who love the ocean, whether or not they live nearby Foodies and food enthusiasts who love nature and want to cook sustainably Surfers, sailors, boaters, beachcombers, and anyone who enjoys beach/water activities ​Beach house owners Armchair travelers
Napoleon’s Kitchen
From Then to Table, Culinary Time Travels - Discover Food Through the Lens of History!Discover the mouth-watering legacy of one of history's most iconic figures in Napoleon's Kitchen: Recipes from the French Emperor's Culinary Legacy. From decadent French classics to innovative global dishes, this cookbook offers a tantalizing journey through the tastes of the past and the fascinating intersection of food, culture, and power during the height of the French Empire.Vive la Cuisine!◆ Indulge in 90 curated recipes, from savory to sweet, spanning his entire life from Corsica to St. Helena◆ Experience the cultural diffusion enabled by his global exploits through fusion dishes◆ Immerse yourself in the gastronomic delights enjoyed by the French emperor and his court◆ March alongside his troops and get a taste of the battlefield◆ Learn about the fascinating intersection of food, culture, and power during the height of the French EmpireThis book is a must-have for anyone interested in Napoleon, history, food, and culture. Don't miss your chance to savor the tastes of the past!
Lady Bean and Family
Lady Bean and Family, the follow-up to Gerald and Usanna Stribling's Mr Cabbage and Family, is an in-depth exploration of the world of leguminous plants, presenting a blend of historical, botanical, and culinary perspectives. This book details the development of beans throughout history, examining their botanical structure, emphasizing their nutritional importance and even discussing their sometimes surprising cultural role. The authors share expert knowledge on various aspects of bean cultivation and storage, highlighting different methods of preservation and discussing the health benefits and diverse uses of beans. The narrative takes readers on a global journey, culminating in an extensive collection of recipes that showcase beans in various forms. From savoury snacks popular in the Americas to traditional soybean-based dishes from China and Japan, and even classic French culinary delights, the book provides a wide array of options for cooking enthusiasts and food lovers. Ideal for readers with an interest in food history, botany, and gastronomy, Lady Bean and Family is an informative resource that offers a comprehensive look at one of the world's most versatile and nutritious plant families.
Lady Bean and Family
Lady Bean and Family, the follow-up to Gerald and Usanna Stribling's Mr Cabbage and Family, is an in-depth exploration of the world of leguminous plants, presenting a blend of historical, botanical, and culinary perspectives. This book details the development of beans throughout history, examining their botanical structure, emphasizing their nutritional importance and even discussing their sometimes surprising cultural role. The authors share expert knowledge on various aspects of bean cultivation and storage, highlighting different methods of preservation and discussing the health benefits and diverse uses of beans. The narrative takes readers on a global journey, culminating in an extensive collection of recipes that showcase beans in various forms. From savoury snacks popular in the Americas to traditional soybean-based dishes from China and Japan, and even classic French culinary delights, the book provides a wide array of options for cooking enthusiasts and food lovers. Ideal for readers with an interest in food history, botany, and gastronomy, Lady Bean and Family is an informative resource that offers a comprehensive look at one of the world's most versatile and nutritious plant families.
50 Fabulous Parties for Kids
50 Fabulous Parties for Kids will show you how to choose a theme, make an invitation, select party crafts or games, and decorate a fun-shaped cake to go with the theme. If your child loves parties, but you don't always love planning them here's a collection of 50 ideas for new, unusual, and easy-to-create celebrations for every occasion--birthdays, national and religious holidays, special family days like a new home or a new baby--that will not only thrill children but adults as well. Parties are age appropriate, from three to twelve, have themes popular with all children and will not require expensive materials or excessive amounts of time. An invaluable sourcebook for any special event involving children.
The Ultimate Indian Instant Pot Cookbook
50 mouth-watering "Home-Style" ways to cooking in an Instant Pot as only Indians can ... From Prasenjeet Kumar and Sonali Kumar, the #1 best-selling authors of "Cooking In A Jiffy" series of cookbooks, comes this absolutely Ultimate Indian Instant Pot Cookbook with such exotic spices and taste that you will be left asking for more. There are 9 rice recipes, 5 lentils and legumes recipes, 12 recipes for cooking veggies, 6 fish and seafood recipes, and 14 chicken and mutton recipes.And finally, there are 4 desserts you can make even from lentils and legumes in an Instant Pot. You didn't think of that, did you?With such an amazing compilation of delectable Indian dishes, many of which you can't get in any Indian restaurant for love or for money, this is unlike any other Indian Cook book you could own.
Cook with Confidence
Take the stress out of your mealtimes and enjoy cooking delicious recipes that are fun, exciting, and easy.Cook with Confidence brings you over 100 vibrant, accessible, flavor-packed recipes from the host of Netflix's Restaurants on the Edge, chef Dennis Prescott.If you are looking to cook great food that is meant to be shared, Cook with Confidence is your place to start. With Dennis as your guide, you will learn to craft meals that are brimming with flavor and guaranteed to inspire beautiful moments at the communal table. Loaded with recipes that are sure to satisfy, Cook with Confidence is your step-by-step guide to sharing amazing food with those you love.Enjoy flavorful and eye-catching dishes like: Steak Frites with Creamy Whiskey Peppercorn SauceRoasted Garlic and Goat Cheese Mashed PotatoesSmoky Lime Chicken with Grilled Jalape簽o Hot SauceSriracha Maple Salmon with Avocado Pineapple SalsaBeef and Chorizo Burgers with Caramelized OnionsThai-Style Red Curry Turkey MeatballsSpicy Chipotle Sweet Potato Bake with Black Beans and FetaCheesy Baked Crab and Shrimp DipMarket Tomato Soup with Mozzarella and PestoGrilled Halibut Tacos with Creamy Slaw and Avocado Crema With Dennis's decades of cooking wisdom to guide you through each recipe, you will be able to put beautiful food on the table and minimize your stress. Cook with Confidence will help you make meals that are mouthwatering, memorable, and enjoyable.
Pressure Canning Cookbook
A celebration of pressure canning! In The Pressure Canning Cookbook, passionate Master Food Preserver Jennifer Gomes packs healthy, yummy, and inspiring canning recipes that both kids and adults will love. Learn how to can pantry basics like common veggies and ground meat, as well as a tasty variety of soups, stews, and the nutritional powerhouse, bone broth (with instructions for how to customize it)! This guide shares practical tips for how to avoid common pressure canning pitfalls and explains the "why" behind safe canning recommendations. Beyond the basics, though, The Pressure Canning Cookbook includes exotic recipes like Mexican bean and bone soup and vinha d'ahlos (a tangy Portuguese dish). Jenny teaches new and experienced canners alike how to choose the pressure canner that's right for them, break the canning process into short, economical chunks of time, and save money while canning! Take the guesswork out of this proven, time-tested food preservation technique with The Pressure Canning Cookbook.
Fix-It and Forget-It Weeknight Favorites
127 Instant Pot and slow cooker meals to make dinnertime a breeze. Need some inspiration to spruce up your dinnertime routine? Let me guess--you want meals that come together quickly, don't leave your sink loaded with dirty dishes, and will appeal to the whole family. Bonus points if they're nutritious and don't require a lot of expensive ingredients. You've come to the right place. Here are over 100 recipes including: White Chicken Chili Lasagna the Instant Pot Way Chicken and Dumplings Barbecue Pork Sandwiches Family Favorite Chicken Fajita Soup Tuscan Chicken Salsa Lime Chicken Steak Stroganoff Pork Baby Back Ribs And more! In addition to great recipes, you'll also find tips on how to set up and use your Instant Pot, how to know when your food is perfectly done, and more. Make the most of your Instant Pot or slow cooker with these easy and delicious recipes!
Dal Foods of India
Mona Asoka Verma nee Pahlajani was born in Sukker of Sindh province, now in Pakistan, in 1940. Itwas only after her marriage in 1964 in Mumbai that she started taking any interest in the kitchen. Whilein Delhi with her husband, she attended cookery classes, and later, first in Kolkata and then in Mumbaishe set up her own successful cookery courses. At one point of time, nearly fifteen of her students ranindependent classes of their own.Mona Asoka Verma has a flair for writing Hindi poetry and is a keen student of Indian classical music.She is a social worker with many years being in the Lion's movement in Mumbai as well as she was forsome time on the advisory board of Chembur Vidya Samiti, Mumbai, which is dedicated to the cause ofpoor women.Mona Asoka Verma has authored four cookery books and two Hindi poetry books, all well received.Mona Asoka Verma is married to Asoka Verma, a senior company executive, now retired. They havea son and a daughter and now live in Noida.
Extra! Extra! Eat All about It!
A journey back in time through 50 retro recipes along with engaging essays about quirky food traditions. A blend of cookbook and bite-size history, Extra! Extra! Eat All About It! offers a unique glimpse into the culinary landscape of the late nineteenth and early twentieth centuries. Fifty recipes selected from Wisconsin newspapers are served alongside brief essays that dig into the stories behind the food trends of the time. In lively prose, Jane Conway and Randi Julia Ramsden reveal how coconuts and oysters made their way to 1800s Wisconsin, how bakers gauged the temperatures of their wood-burning stoves, and how our predecessors really did slip on banana peels, among other flavorful facts. In addition to capturing quirky food fashions, like breakfast parties and paper-bag cooking, the recipes provide insights into regional cooking traditions. Each original recipe appears alongside the authors' easy-to-follow updated version. Mouthwatering modern photographs showcase the revived dishes for the first time in their long history, and newspaper clippings, ads, and illustrations give the book a charming vintage feel. Featuring a variety of recipes, ranging from trendy (Barbecued Ham with Bananas) and tempting (Pickled Walnuts) to traditional (Pumpernickel) and tantalizing (Apple de Luxe), Extra! Extra! Eat All About It! will satisfy the appetites of history lovers and home chefs alike. "Such a fun and fascinating book! Extra! Extra! Eat All About It! deftly delves into Wisconsin's long-ago food fads, evolutions, and absurdities. Don't be surprised if this book inspires new trends that are riffs on some of these century-old ideas. Pickled walnuts, anyone? Or mock pumpkin pie, with prunes?" -- Mary Bergin, author of Wisconsin Supper Club Cookbook "Both cookbook and chronicle, Extra! Extra! Eat All About It! is an ingenious, illuminating tasting menu of our culinary past. Sourced from nineteenth and early twentieth century Wisconsin newspapers, its fifty vignettes serve up historical insights, forgotten fads and bygone recipes. From paper bag cookery and 'oyster saloons' to fire-baked eggs and maple taffy, I ate this book right up." -- Terese Allen, coauthor of The Flavor of Wisconsin "This beautiful, fun, and informative book is a masterclass in how historical cooking opens a window onto wider historical themes, including mechanization, the impacts of war, immigration, globalization, and changing nutritional advice." -- Eleanor Barrett, author of Leftovers: A History of Food Waste and Preservation "Conway and Ramsden do a great job of using historical documents to demonstrate what people were eating and how they entertained. They describe recipes as interaction and community, as well as how food trends change over time. The writing is smart and clever. A wonderful read." -- Kimberly Wilmot Voss, author of The Food Section: Newspaper Women and the Culinary Community
The English Table
A delectable journey through the culinary history of England from ancient times to today. The English Table is a delectable journey through the culinary history of England from ancient times to the present day. The book sheds light on the evolution of English cuisine, which essentially was the food of the rich--the poor had to manage as best they could until the twentieth century. Unveiling the secrets hidden in period cookery books, from the earliest known recipe scroll in the fourteenth century to modern classics such as Jane Grigson's English Food, each chapter is a culinary time capsule. The book features carefully curated recipes from each era and offers a mouth-watering glimpse into the flavors that have shaped English culinary heritage.
The English and Australian Cookery Book
European Australians have generally regarded the consumption of native flora and fauna with hesitation. From the outset of European colonisation of Australia, emphasis has been placed upon the cultivation of exotic grains like wheat, and the farming of introduced animals such as chickens, sheep and cattle, in order to establish a familiar and long-term food supply.However, by necessity and sometimes by choice, native produce comprised an important part of the diet for many colonists throughout the 19th century. While plants were rarely exploited as a food source, plentiful kangaroos, wallabies and water fowl were an obvious source of protein for those isolated on properties in the Australian Colonies. Fish were a major part of the diet for coastal settlements.Possibly as a result of this ambivalence, there was little attempt to codify a specific Australian cuisine until The English & Australian Cookery Book, was published in 1864. Written under a pseudonym by esteemed Tasmanian police magistrate and politician Edward Abbott, this cookbook showcases the diverse range of dishes that were popular in the colonial period. Abbott described himself as an aristologist, an expert in the study of food, culture and society. Abbott collected recipes that often combined native and exotic ingredients and he carefully selected and refined traditional English recipes to suit Colonial Australian conditions, ingredients and tastes. He also championed locally produced wines and discussed in great detail related matters such as smoking etiquette and the employment of servants. The English & Australian Cookery Book provides a unique window into the rich but almost unknown culinary heritage of colonial Australia and in particular, Colonial Tasmania. Whether you're a history buff, foodie or simply looking to expand your cooking repertoire, the English & Australian Cookery Book is a must-read.
The English and Australian Cookery Book
European Australians have generally regarded the consumption of native flora and fauna with hesitation. From the outset of European colonisation of Australia, emphasis has been placed upon the cultivation of exotic grains like wheat, and the farming of introduced animals such as chickens, sheep and cattle, in order to establish a familiar and long-term food supply.However, by necessity and sometimes by choice, native produce comprised an important part of the diet for many colonists throughout the 19th century. While plants were rarely exploited as a food source, plentiful kangaroos, wallabies and water fowl were an obvious source of protein for those isolated on properties in the Australian Colonies. Fish were a major part of the diet for coastal settlements.Possibly as a result of this ambivalence, there was little attempt to codify a specific Australian cuisine until The English & Australian Cookery Book, was published in 1864. Written under a pseudonym by esteemed Tasmanian police magistrate and politician Edward Abbott, this cookbook showcases the diverse range of dishes that were popular in the colonial period. Abbott described himself as an aristologist, an expert in the study of food, culture and society. Abbott collected recipes that often combined native and exotic ingredients and he carefully selected and refined traditional English recipes to suit Colonial Australian conditions, ingredients and tastes. He also championed locally produced wines and discussed in great detail related matters such as smoking etiquette and the employment of servants. The English & Australian Cookery Book provides a unique window into the rich but almost unknown culinary heritage of colonial Australia and in particular, Colonial Tasmania. Whether you're a history buff, foodie or simply looking to expand your cooking repertoire, the English & Australian Cookery Book is a must-read.
Safari Cuisine
'Safari Cuisine' by Andres Bifani is a photographic cuisine coffee table book about safaris in Kenya. It includes 12 recipes - 12 starters, 12 main courses & 12 deserts - thus making it a perfect marriage between a wonderful safari destination combined with equally wonderful meals.Safari Cuisine won 4th place Best Food Photography in the Gourmand World Cook Book Award 2011 in Paris.
A Cookbook for Winter
Get cosy with this comforting collection of seasonally inspired recipes--the ideal cook's companion for the winter months. A study of 2,000 adults found they anticipate spending 72 hours rustling up meals during the winter months, compared to just 55 hours during warmer months! And what better way is there to spend a frosty day than preparing delicious food to enjoy with family and friends? When it's chilly outside, make the most of being holed up indoors and get creative in the kitchen with these comforting and nourishing recipes. And if you do have to venture outside, why not pack some sustaining snacks for winter walks and perhaps a flask of something hot to drink to keep your fingertips toasty and your spirits high. Featuring more than 95 recipes for winter eating and entertaining, from soups and stews to melted cheese, pasta, pies, and dessert plus warming hot beverages, this book provides all the inspiration you will need.
An Apple a Day
An Apple a Day: Facts and How to Eat Them Dive into the captivating world of apples with this definitive guide that marries history, culture, and delectable recipes. From tracing the apple's journey from wild forests to global kitchens, to whipping up savoury breakfasts and timeless sweet delicacies, this book reveals the apple in all its glory. Explore festivals, myths, and the symbolism of apples, then roll up your sleeves to experiment with over 100 tantalising recipes, including vegan and gluten-free options. Whether you're a culinary novice or a seasoned chef, 'An Apple a Day' promises to add a touch of magic to your kitchen and plate. Discover, relish, and celebrate the eternal charm of apples.
Good Time Cooking
"Visually stunning, simple recipes but above all else, super tasty. Every recipe packed full of flavour!" - Tom Kerridge Good Time Cooking is your one-stop-shop for cooking cohesive, composed, and delicious dinner party menus for every occasion. This book will be your saviour when hosting, from date night to the first BBQ of the summer, or even a chic cocktail party, Good Time Cooking will prep you to create simple yet impressive multi-course meals while giving you confidence in the kitchen and most importantly time to enjoy your own dinner party too!Sharing her expert knowledge from working in busy London kitchens, Rosie MacKean gives you all the tools to host a dinner party with ease. Teaching you what to prepare in advance and how to create a sense of flow in the kitchen, Rosie shares 20 multi-course menus full of crowd-pleasing recipes that will have any guest asking for seconds.Each menu comes with its own curated time plan and mise-en-place to make your life easier. These dishes work in harmony with each other, both logistically and stylistically and if you don't want to cook every course, you don't have to. Menus include: The Game is On one: French Onion Dip; Scotch Bonnet, Honey and Lime Wings; Shrimp Po'Boys; and Chocolate Cream Pie The Two Hours Notice one: Tomato and Salmoriglio Toast; Rigatoni Ai Quattro Formaggi; and Raspberry, Orange and Campari Pavlova The Plant-Based one: Pumpkin with Harissa and Dill; Courgette, Kale and Potato Pie; and Clementine Pudding The dishes are vibrant, celebratory, exceedingly delicious and highly cookable. As your confidence grows, you can even mix and match with other menus. Even better Rosie's helpful time-plan can start three days before the big event, giving you the option of spreading your prep into manageable chunks.Rosie's menus enable you to wow your guests without losing a whole evening to cooking, so you can relax and enjoy your own dinner party too.
Ladyfingers and Nun’s Tummies
"Everything in [this book] is delightful to learn. Barnette takes us through languages and across millennia in a charming style . . . that offers endless food for thought." --The New Yorker What makes the pretzel a symbol of religious devotion, and what pasta is blasphemous in every bite? How did a drunken brawl lead to the name lobster Newburg? What naughty joke is contained in a loaf of pumpernickel? Why is cherry a misnomer, and why aren't refried beans fried twice? You'll find the answers in this delectable exploration of the words we put into our mouths. Here are foods named for the things they look like, from cabbage (from the Old North French caboche, "head") to vermicelli ("little worms"). You'll learn where people dine on nun's tummy and angel's breast. There are foods named after people (Graham crackers) and places (peaches), along with commonplace terms derived from words involving food and drink (dope, originally a Dutch word for "dipping sauce"). Witty, bawdy, and stuffed with stories, Ladyfingers and Nun's Tummies is a feast of history, culture, and language. "Why didn't anyone think of this before? . . . What fun Martha Barnette has made of it all, every name for every dish explained and traced and jollied." --William F. Buckley, Jr.
Eating out at Home
Mona Asoka Verma nee Pahlajani was born in Sukker of Sindh province, now in Pakistan, in 1940. Itwas only after her marriage in 1964 in Mumbai that she started taking any interest in the kitchen. Whilein Delhi with her husband, she attended cookery classes, and later, first in Kolkata and then in Mumbaishe set up her own successful cookery courses. At one point of time, nearly fifteen of her students ranindependent classes of their own.Mona Asoka Verma has a flair for writing Hindi poetry and is a keen student of Indian classical music.She is a social worker with many years being in the Lion's movement in Mumbai as well as she was forsome time on the advisory board of Chembur Vidya Samiti, Mumbai, which is dedicated to the cause ofpoor women.Mona Asoka Verma has authored four cookery books and two Hindi poetry books, all well received.Mona Asoka Verma is married to Asoka Verma, a senior company executive, now retired. They havea son and a daughter and now live in Noida.
Bengali Cuisine
In this book she has compiled, authentic recipes, taken from family elders and friends. The easy to read and understand format of this book will enable cooking aficionados to prepare these simple yet delectable recipes from Bengal.
The Chile Pepper in China
Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao's boast that revolution would be impossible without chiles, from the eighteenth-century novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas. Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.
The Kitchen Cookbook
To cook a meal for others--with thoughtfulness about the ingredients and care for the technique--can be the ultimate act of sharing. Gathering around the table opens people up, sparks meaningful connections, and builds community. This was one of the key principles that led Kimbal Musk to open The Kitchen restaurant twenty years ago, and it remains at the core of the restaurant's mission as it has grown to have locations in four cities--Boulder, Denver, Chicago, and soon Austin. Now Musk shares more than 100 recipes for all of The Kitchen's most beloved dishes so that you can make them at home. Here are signature creations such as the legendary Tomato Soup, Cast Iron Roasted Chicken, and Sticky Toffee Pudding, as well as more recent favorites like Crispy Cauliflower Korma, Grilled Ranch Steak with Romesco and Catalan Spinach, and Tahini Mousse Cake. The Kitchen is an American bistro serving seasonal shared plates with many global influences. Peruvian chiles pop up often, homemade naan serves as a base for shareable dishes, and miso gives a lift to several veggies. Reflecting the restaurant's history as a pioneer of the farm-to-table movement, many of the recipes include variations according to the season. In fact, the book empowers the home cook to feel free to adapt at every turn. An ample chapter on sauces and toppings provides an arsenal of flavor boosters to punch up all of your cooking, and many dishes have components that you can mix and match with others throughout the book. There are plenty of quick and easy recipes that are sure to become regulars in your weeknight rotation, as well as some spectacular showstoppers to serve at your next party. As a bonus, the majority of the recipes link out to videos that show you how to accomplish key kitchen hacks. With all these practical features, this book is bound to become a trusted companion on the kitchen shelf to turn to time and again--as well as one that will inspire you to cook for your community.
5 Ingredients Mediterranean
THE NEW YORK TIMES BESTSELLER Jamie's most popular cookbook goes Mediterranean in this mouth-watering follow-up This edition has been adapted for the US market. 5 Ingredients Mediterranean is everything people loved about the first book, but with the added va-va-voom of basing it on Jamie's lifelong travels around the Mediterranean. With over 125 utterly delicious, easy-to-follow recipes, it's all about making everyday cooking super-exciting, with minimal fuss - all while transporting you to sunnier climes.You'll find recipes to empower you to make incredibly delicious food, but without copious amounts of ingredients, long shopping lists or loads of cleaning up. 65% of the recipes are meat-free or meat-reduced, and all offer big, bold flavor. With chapters including Salads, Soups and Sandwiches, Pasta, Vegetables, Pies and Parcels, Seafood, Fish, Chicken and Duck, Meat, and Desserts, you'll find something for every day of the week, and every occasion. Dishes include: - Tender smoky eggplant- Epic prawns & beans- Rogue ratatouille risotto- Sizzling squid- Island salad- Herby steak & crispy potatoes- Easy fig tart- Jools' chocolate dreams It's a real celebration of hero Mediterranean flavors and ingredients - quick and easy recipes for exciting everyday cooking.
The Ice Cider Epic
"Embark on a culinary journey through time and taste with 'The Ice Cider Epic.' In this groundbreaking book, we explore the uncharted realms of gastronomy by ingeniously infusing ice cider into recipes spanning various eras and global cuisines. A pioneer in the culinary world, this book is the first of its kind to elevate ice cider to a starring role, offering an unparalleled depth of flavor and sophistication.From the medieval banquet halls to the sophisticated tables of Victorian England, 'The Ice Cider Epic' ingeniously re-imagines dishes, breathing new life into traditional recipes. Delight in the sweet and savory dance of Mead-Braised Chicken, relish the decadence of a Renaissance Apple Tart with Ice Cider Glaze, and savor the smoky richness of Bourbon and Ice Cider BBQ Ribs, a contemporary North American twist.Not stopping there, we transport you to the vibrant Pacific Rim, where Miso-Glazed Salmon with Ice Cider Reduction and Pineapple Ice Cider Buns showcase the versatility of ice cider in creating flavors that are both exotic and familiar.Dive into a treasure trove of recipes inspired by Chinese, Latin American, and contemporary culinary traditions, each crafted with precision and a touch of playfulness. The number 13, considered unlucky in some cultures, takes on a positive twist as we present 13 auspicious Chinese recipes, including Peking Duck Tacos with Ice Cider Hoisin Sauce and Sesame Ginger Ice Cider Parfait.'The Ice Cider Epic' is not just a cookbook; it's a culinary adventure, a celebration of ice cider's extraordinary potential, and an exploration of the intricate tapestry of flavors woven throughout history. Join us on this extraordinary journey, where each page unfolds a new chapter of taste, tradition, and innovation. Get ready to elevate your culinary experience with the magic of ice cider."This Edition has 15 new innovative recipes, including 'Three Innovations for Ice Cider-Infused Walnut Liqueur', 'Ice Cider Yorkshire Parkin' and ' Aztec-Inspired Ice Cider Mole Sauce with Chicken'.
Poor Man’s Feast
"[A] smart yet tender tale. . . . Sometimes heartbreaking, often hilarious . . . one of the finest food memoirs of recent years." --The New York Times Book Review For a woman raised by a weight-obsessed mother and a father who rebelled by sneaking his daughter out to lavish meals at such fine dining establishments as Le Pavillon and La Grenouille, food could be a fraught proposition. Not that this stopped Elissa Altman from pursuing a culinary career. Everything Elissa cooked was inspired by the French haute cuisine she once secretly enjoyed with her dad, from the rare game birds she served at extravagant dinner parties held in her tiny New York City apartment to the eight timbale molds she purchased from Dean & Deluca, just so she could make her food tall. All that elegance was called into question when Elissa fell in love with Susan, a small-town woman whose idea of fine dining was a rustic meal served on her best tag sale TV tray. Susan's devotion to simple living astounded Elissa, even as it changed the way she thought about food--and the family who taught her everything she understood about it--forever. Based on the James Beard Award-winning blog and filled with twenty-six delicious recipes, Poor Man's Feast is one woman's achingly honest, often uproarious journey to making peace with food and finding lasting love. "A brave, generous story about family, food, and finding the way home." --Molly Wizenberg, New York Times-bestselling author of A Homemade Life "Luminous writing." --Publishers Weekly "Reminiscent of Elizabeth David, M. F. K. Fisher, A. J. Liebling . . . reflective of Laurie Colwin and her praise of simple, home-cooked, 'real' food." --New York Journal of Books "A beautiful story." --Deborah Madison, James Beard Award-winning author of Vegetarian Cooking for Everyone
First Love Cookie Club Cookbook
Official Cookie Cookbook of The First Love Cookie Club
Camping Cookbook
"Camping Cookbook" is your essential guide to elevating your outdoor cooking experience, ensuring that every camping trip becomes a culinary adventure. From simple and satisfying breakfasts to hearty dinners and delightful desserts, this cookbook is packed with flavorful recipes designed for easy preparation in the great outdoors. Discover the joy of open-air cooking and create memorable meals under the stars with this comprehensive camping companion.Campfire Classics: Explore timeless recipes for cooking over an open flame, from sizzling skewers to perfectly roasted marshmallows.One-Pot Wonders: Simplify your camping kitchen with delicious one-pot meals that minimize cleanup while maximizing flavor.Grill Master Creations: Master the art of grilling with recipes that showcase the smoky goodness of outdoor cooking.Portable and Packable Snacks: Enjoy convenient and tasty snacks that keep you fueled for your outdoor adventures.Campsite Breakfasts: Start your day right with hearty and energizing breakfast recipes that are easy to prepare in a camp kitchen.Desserts Under the Stars: Indulge your sweet tooth with delectable desserts that add a touch of sweetness to your camping experience.����️ Ready to turn your campsite into a culinary haven? Dive into the "Camping Cookbook" and embark on a journey of delicious outdoor dining. Whether you're a seasoned camper or a first-timer, this cookbook equips you with the recipes and tips needed to create mouthwatering meals in the heart of nature. Elevate your camping experience-start cooking under the open sky today! ����️
The Laurel Cook Book
Catherine Marshall Gardiner, the editor of the first edition of the cookbook, was asked by a church member for all of the dessert recipes she knew how to make. It was 1900 and cookbooks for the home were rare. She decided that perhaps her other friends from church would also like to share recipes. She inquired and eventually gathered 1001 handwritten recipes from the ladies of Saint John's Episcopal Church, and then she compiled a cookbook for everyone to have. Included in the pages, the home cook can find recipes that range from tea cakes to squirrel stew, each one reflecting the personality of the woman who contributed it. Some of the ladies had traveled the world, while others had never left their home sate of Mississippi. Mrs. Gardiner valued and preserved their unique qualities by changing not a word, phase or measurement with any sort of conformity, creating a delightful adventure back to the turn of the 20th century.
The Laurel Cook Book
Catherine Marshall Gardiner, the editor of the first edition of the cookbook, was asked by a church member for all of the dessert recipes she knew how to make. It was 1900 and cookbooks for the home were rare. She decided that perhaps her other friends from church would also like to share recipes. She inquired and eventually gathered 1001 handwritten recipes from the ladies of Saint John's Episcopal Church, and then she compiled a cookbook for everyone to have. Included in the pages, the home cook can find recipes that range from tea cakes to squirrel stew, each one reflecting the personality of the woman who contributed it. Some of the ladies had traveled the world, while others had never left their home sate of Mississippi. Mrs. Gardiner valued and preserved their unique qualities by changing not a word, phase or measurement with any sort of conformity, creating a delightful adventure back to the turn of the 20th century.
Food Mobilities
Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. The collection offers a range of fascinating case studies, including explorations of Italian food in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world.In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge.
Curry Heritage of the Tamils - From Ancient Roots to Modern Palates
"The Looming Curry 'Authenticity' Crisis!In the UK today, the nation's favorite dish faces a looming threat of extinction! However, curry boasts an ancient heritage, deeply rooted in Tamil culture for over three thousand years. This book delves into its origins, the journeys it undertook across the seas and who transported it, and a plethora of intriguing curry facts. From the rarely discussed pre-chilli era curry to the post-chilli era varieties, the curry renaissance, and even the enigmatic white curry, this book leaves no curry stone unturned.Written with a dual purpose, this book seeks to not only enlighten curry lovers and industry professionals but also to safeguard the curry industry from its impending collapse."
The Unofficial Genshin Impact Cookbook
Immerse yourself in the world of the award-winning video game Genshin Impact as you learn to cook 60 unofficial yet totally delicious recipes from the hills of Mondstadt to the deserts of Sumeru. Named the Best Mobile Game of 2021 by The Game Awards, Genshin Impact has taken the gaming world by storm since its release in 2021. As players follow along with the adventures of a determined Traveler seeking their missing sibling, we've been introduced to new friends, exciting quests, epic boss battles, beautiful lands, and--best of all--tasty food! Now, you can bring some of your favorite attack-boosting and health-restoring foods from the game into the real world with The Unofficial Genshin Impact Cookbook. This cookbook features 60 delicious dishes inspired by the recipes you have collected from all over Teyvat, including: Crispy Potato-Shrimp Balls Omurice Afternoon Tea Pancakes Pearl and Jade Soup Honey-Glazed Roast Refreshing Jellied Mint And more! The Unofficial Genshin Impact Cookbook is perfect for Travelers of all kinds, whether you're an avid gamer, cooking connoisseur, or simply another Genshin superfan!
From Many We Are One
From Many We Are One reveals the never-before told story of the rebirth and globalization of American Cuisine, as influenced by iconic restaurants, shaped by passionate individuals and enriched by education. A journey through ground-breaking periods illustrates the roller-coaster development of cooking in America.The book details historic events, food and wine competitions and the California food revolution, whose combined energies fueled this movement and catapulted American food and wines to the top of global prominence. Seminal events hosting the Queen of England and the Hyde Park Summit with Presidents Clinton and Boris Yeltsin, serve to elevate American cuisine to center stage.As President of the Culinary Institute of America I was fortunate to not only observe, but to actively participate in the education and nurturing of American chefs as evidenced by the legions of industry-leading CIA graduates.While cooking at Le Pavillon, at the time the best restaurant in America, I experienced the highest level of excellence, which shaped and dominated my emerging philosophy and appreciation of food and hospitality all shared in this book.A critical look at the industry recollects the impact of fast food, the positive professionalization of chefs, while questioning the lamentable status and struggles of women and African American chefs and the media's reluctance to recognize their contributions to American cuisine. New emerging culinary concepts like Molecular, Fusion and Nouvelle cuisine are debated for their lasting and realistic impact on cooking.Lastly, the legacy of food in America is scrutinized for its contributions to gustatory benefits and their contrasting effects on the status on public health.
The Art of Cooking, Pie Making, Pastry Making, and Preserving
In 1611 Francisco Mart穩nez Monti簽o, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pasteler穩a, vizcocher穩a y conserver穩a. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Mart穩nez Monti簽o and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.
Dine in Style
"Dine in Style: Culinary Delights for Dinner" by Tonya R. Donohue is a gastronomic masterpiece that invites you to elevate your dining experience with a collection of exquisite recipes designed to tantalize your taste buds. Renowned for her culinary expertise and passion for creating memorable meals, Donohue presents a cookbook that seamlessly blends sophistication with simplicity. At the heart of this culinary journey are recipes featuring the irresistible combination of toasts and anchovies, showcasing the author's commitment to crafting dishes that are both bold and nuanced. From classic pairings to inventive twists, each recipe is a celebration of flavors that will transport you to a world of culinary indulgence. Sweet potatoes take center stage in this cookbook, adding a touch of sweetness and nutritional goodness to your dinner table. Whether roasted, mashed, or incorporated into inventive dishes, Donohue's creative approach to sweet potatoes promises to redefine the way you enjoy this versatile ingredient. Rice, a global staple, is transformed into culinary masterpieces, offering a diverse range of dishes that showcase its adaptability. From savory pilafs to fragrant risottos, each recipe is a testament to the author's skill in turning a simple grain into a symphony of flavors. The chapter on dinner sweets presents a delightful array of desserts that will satisfy even the most discerning sweet tooth. From decadent cakes to elegant tarts, Donohue's dessert recipes are the perfect conclusion to any dinner party, leaving your guests impressed and your palate satiated. Indulge in the luscious world of puddings, fritters, and pancakes as Donohue takes you on a journey through the sweeter side of dinner. With easy-to-follow instructions and stunning photography, each recipe is a feast for the eyes and a joy for the senses. "Dine in Style" is more than just a cookbook; it's an invitation to transform your everyday dinners into extraordinary culinary experiences. Tonya R. Donohue's passion for fine dining and her innovative approach to ingredients will inspire both novice and seasoned chefs to create meals that are not only delicious but also a true celebration of culinary artistry. Whether you're hosting a dinner party or simply looking to elevate your weeknight meals, this cookbook is your guide to dining in style.
Food Mobilities
Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. The collection offers a range of fascinating case studies, including explorations of Italian food in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world.In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge.
Cooking with Merry and Colin
This is a cookbook that Colin and his fiancee Merry Ione Dench put together when they were but young sweethearts. Merry pored over magazines and included recipes that she loved and tried out for Colin to taste. Colin was so in love with Merry that he gobbled everything up. Both Colin and Merry hope that you enjoy their recipes.
Compact Cooking
If you find your small kitchen, or no kitchen at all, is hindering you from cooking balanced and nutritious meals, popular TikTok creator and registered dietitian Jenna Hunter has the perfect solution with her new cookbook, Compact Cooking. For apartment dwellers, dorm residents, and busy people on the go, Jenna's budget-friendly, time-saving recipes bring big flavor to your small living space! Air fryers, hot plates, toaster ovens, slow cookers, and more can be purchased at any store that sells home goods, including Target and Walmart. They're great for use in dorms, apartments, and tiny kitchens and can even be taken camping and tailgating. Jenna makes efficient use of these handy appliances while demonstrating that they can be used for much more than warming up leftover pizza! Her recipes focus on healthy ingredients that are easy to source and make use of repeat ingredients so that nothing goes to waste. The recipes are flexible, too, allowing you to use the tools and equipment you have on hand. Jenna knows that even though many of us are pressed for time and/or lack cooking skills, we still want to nourish our bodies. Her recipes utilize lots of plant foods and deliver ample protein for quick energy without weighing you down with excessive carbs. The book includes recipes for fueling workouts, recovering after a night on the town, snacking on the go, and unwinding on lazy Sundays, plus creative ideas for meal prepping and making use of leftovers. If you've ever found yourself strapped for time or kitchen space or constrained by your budget or your limited cooking skills, Compact Cooking will save the day! Sample Recipes Include: - Mixed Berry Pie Wontons with Vanilla Protein Yogurt Dip- Air Fryer BBQ Potato Skin Snackers- Smoky Stuffed Chicken with Broccoli- Cheesy Garlicky Spaghetti Squash- One-Pot Creamy Tomato Pasta
Feast of Identities
Food is more than just fuel; it also reveals a lot about a people's background, traditions, and character. People's eating habits, the foods they cook, and the ingredients they favor reveal a great deal about their heritage and character. Scholars, anthropologists, and sociologists have all paid a lot of attention to the topic of food and identity in recent years. This fascinating relationship explores the ways in which habits surrounding food both contribute to and are influenced by one's sense of self and community. Investigating this dynamic connection can help you learn more about other countries and their culinary traditions.There is a fundamental connection between the foods we eat and our identities, and this is what the intersection of food and identity seeks to highlight. Food is a medium through which traditions can be passed down from one generation to the next. The passing down of family recipes, cooking methods, and dining customs from generation to generation provides a meaningful link to one's heritage. Individuals' feeling of community and self-discovery are profoundly influenced by the food traditions they were raised with.Particularly influential on one's tastes and cooking habits is one's cultural identity. Numerous regional and community-specific cuisines exist, each with its own distinctive flavors, ingredients, and preparation techniques. These flavor variations are a taste of the cultural and racial variety that makes up today's global civilization. The delicate sushi of Japan, the fiery curries of India, and the hearty pasta dishes of Italy are all symbols of the diverse cultural backgrounds from which they emerged.
