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Author: Eleanor Rodio Furlong
Publisher: Covenant Books, Inc.
ISBN: 1646702824
Category : Fiction
Languages : en
Pages : 318
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Book Description
Back-Cover Authentic recipes with origins in the Neapolitan and Abruzzi regions of Italy found their way to southern New Jersey with Italian immigrants settling there around the turn of the twentieth century. The Rodios were among those who established farms, planted their roots in the Jersey soil, and nurtured their families in the New World. This book is not only a legacy of hand-me-down recipes that were perfected over a century or more, but it is also a memoir about a lost era in Americana culinary history. It chronicles a time when food nourished the heart and soul, a time when love inspired family and friends to have impromptu gatherings, and a time when being with loved ones was as important as the food on the table. Arranged by seasons and emphasizing the importance of using fresh produce, the pages unveil a cornucopia of Italian classics, as well as some innovative ideas that will whet the palate. Highlighted are seasonal themes where the readers find themselves embraced within the family circle as they eat and enjoy the Easter bread, fire up the summer grill, slaughter the pigs for the harvest festival, and soak the salt cod for the Christmas Eve Feast of the seven fishes.
Author: Eleanor Rodio Furlong
Publisher: Covenant Books, Inc.
ISBN: 1646702824
Category : Fiction
Languages : en
Pages : 318
Get Book Here
Book Description
Back-Cover Authentic recipes with origins in the Neapolitan and Abruzzi regions of Italy found their way to southern New Jersey with Italian immigrants settling there around the turn of the twentieth century. The Rodios were among those who established farms, planted their roots in the Jersey soil, and nurtured their families in the New World. This book is not only a legacy of hand-me-down recipes that were perfected over a century or more, but it is also a memoir about a lost era in Americana culinary history. It chronicles a time when food nourished the heart and soul, a time when love inspired family and friends to have impromptu gatherings, and a time when being with loved ones was as important as the food on the table. Arranged by seasons and emphasizing the importance of using fresh produce, the pages unveil a cornucopia of Italian classics, as well as some innovative ideas that will whet the palate. Highlighted are seasonal themes where the readers find themselves embraced within the family circle as they eat and enjoy the Easter bread, fire up the summer grill, slaughter the pigs for the harvest festival, and soak the salt cod for the Christmas Eve Feast of the seven fishes.
Author: Beverley Sutherland Smith
Publisher:
ISBN: 9780670903313
Category : Cooking
Languages : en
Pages : 152
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Book Description
Revised and updated edition of a book which was first published in 1975 and has since gone through ten editions and numerous reprints. Presents a wide range of recipes around five seasonal themes P spring, summer, autumn, winter and festive. Contains illustrations and a detailed index.
Author: Eleanor Rodio Furlong
Publisher:
ISBN: 9781646702817
Category :
Languages : en
Pages : 212
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Book Description
Author: Kathryn Pauline
Publisher: Chronicle Books
ISBN: 1797207725
Category : Cooking
Languages : en
Pages : 292
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Book Description
A creative approach to seasonal cooking, A DISH FOR ALL SEASONS presents 26 adaptable recipes, each with four seasonal variations, for a total of more than 100 accessible recipes for creative weeknight cooking. This practical cookbook flips the script on recipe books organized by season. Instead of dedicated recipes to Spring, Summer, Fall, and Winter—which would mean three quarters of the book goes unused for three quarters of the year—this book features 26 go-to recipes, each with four variations. Every dish includes a base recipe—such as a simple frittata, Panzanella salad, sheet pan dinner, or loaf cake—plus four adaptations based on the season. Readers will also find simple instructions and formulas for creating original dishes, giving them the tools they need to improvise based on the ingredients they have on hand. With a photograph to accompany all 100 dishes, this is a versatile, repertoire-building cookbook will be a go-to resource for home cooks looking to create delicious, healthy food all year long. SMART STRATEGY BOOK: This book teaches home cooks to cook creatively. With a base recipe, seasonal variations, and instructions for adapting the recipe using whatever ingredients are on hand, readers can choose to follow a seasonal recipe exactly, swap out an ingredient or two depending on what's available at their local market, or experiment with their own, totally original combinations. GREAT VALUE: With more than 100 go-to recipes, plus instructions and formulas that let readers experiment, this cookbook is a great value. Like DINNER'S IN THE OVEN and other weeknight books featuring lots of photography and simple recipes, the package is as appealing as the content. RECIPES WITH WIDE APPEAL: These are the kind of recipes that people actually cook on a regular basis—easy weekday staples such as oatmeal, hummus, quesadillas, sheet-pan dinners, penne pasta with meatballs—but with a seasonal twist. Perfect for: • Beginner cooks who want to master a few staple dishes • Home cooks of all skill levels looking for easy, creative weeknight recipes • Amateur chefs interested in updated basics • People who like to cook seasonally and shop at the local farmer's market
Author: Molly Birnbaum
Publisher: Granta Books
ISBN: 1846273900
Category : Biography & Autobiography
Languages : en
Pages : 227
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Book Description
When an accident obliterated Molly Birnbaum's sense of smell, it also destroyed her dream of becoming a chef, and sent her instead upon a brave and uncertain mission to reawaken her nose. Writing with emotional honesty, intellectual curiosity, and a foodie's feel for descriptive precision, she explores the science of olfaction and pheromones, ponders Proust's madeleine and her own scent memory, and quizzes psychologists, perfumiers, and ice-cream inventors, all in an effort to overcome her condition. From cinnamon and cedarwood to bacon and her boyfriend's shirt, we follow Molly as she gradually rediscovers the scented world and captures in apt, piquant words the rich layer of life that tends to be wordless.
Author: Joshua McFadden
Publisher: Artisan Books
ISBN: 1579656315
Category : Cooking
Languages : en
Pages : 401
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Book Description
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Author: Godfrey T. Morgan
Publisher: AuthorHouse
ISBN: 1410743942
Category :
Languages : en
Pages : 97
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Book Description
Unlike other books or writings on doggish men, this one is specifically unique because you get the truth from their own words. Fifteen men are interviewed to give you not only the why, when it comes to their doggish ways, but also the how, and their true feelings about their actions. In this book we look at the married dog, the ones that seem to just "fall out of love", cut buddies, and that's not even the half. Open it and you will find the story of Eighty-Eight, a man that let his image allow him to mistreat the woman that he truly loved, and Boss B, one who's two-timing ways introduced him to the true fury of a woman scorned, along with many more. You thought you knew it all about these kind of men, well you have no idea! www.readjereme.com
Author: Nava Atlas
Publisher: Clarkson Potter
ISBN: 076793167X
Category : Cooking
Languages : en
Pages : 178
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Book Description
From hearty stews to refreshing desserts, Nava Atlas ladles out 120-plus imaginative, low-in-fat-but-rich-in-flavor meatless delights to suit every taste, in this veganized version of her bestselling Vegetarian Soups for All Seasons. To highlight the best produce available at any time of year, Nava has arranged the book by season, with spring soups like Leek and Mushroom Bisque and Okra-Rice Gumbo; Cool Ratatouille and Zesty Green Gazpacho for summer; savory Baked Onion Soup and Orange-Butternut Squash Soup for autumn; and hearty Curried Millet-Spinach Soup and Vegetarian Goulash for winter. There’s also a scrumptious selection of dessert soups, including Chilled Cantaloupe Soup, and a tempting selection of accompaniments such as quick breads, dumplings, muffins, and scones. With exotic international offerings, basic comfort soups, delicate broths, and plenty of soups and stews that can serve as one-dish meals, this cookbook is a must for vegan kitchens everywhere.
Author: Harry Eastwood
Publisher: Random House
ISBN: 144812591X
Category : Cooking
Languages : en
Pages : 226
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Book Description
'Quick and simple to prepare, delicious and good for you.' BBC Good Food 'Stunning . . . delicious food that makes you feel good.' Tasty Magazine 'Harry's down-to-earth recipes make cooking effortless.' Sainsbury's Magazine ___ In A Salad for All Seasons, Harry Eastwood introduces us to over 100 delicious, original and easy-to-make salads to see you through the year. Spring and Summer are packed with vibrant, exciting recipes that can be knocked up in minutes, such as Peach and Mozarella with Sweet Chilli and Tomato Glaze and Thai Beef and Basil with Noodles, while Autumn and Winter offer warm, hearty, nourishing combinations, such as Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing. From well-loved favourites to exotic delights inspired by Harry's travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast - the whole year round. ___ Readers love cooking with A Salad for all Seasons: 'Really tasty, healthy dishes that are easy to prepare . . . great book.' 'An enjoyable, comforting and inspiring book, with lovely recipes that have the whole family clearing their plates.' 'I've never cooked so many recipes from a book . . . this book is fantastic.'u. In A Salad for All Seasons, Harry Eastwood shakes things up, introducing us to over 100 delicious, original and easy-to-make salads to see you through the year. Spring and Summer are packed with vibrant, exciting recipes that can be knocked up in minutes, such as Peach and Mozarella with Sweet Chilli and Tomato Glaze and Thai Beef and Basil with Noodles, while Autumn and Winter offer warm, hearty, nourishing combinations, such as Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing. From well-loved favourites to exotic delights inspired by Harry's travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast - the whole year round.
Author: Natalie Young
Publisher: Little, Brown
ISBN: 0316282472
Category : Fiction
Languages : en
Pages : 209
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Book Description
A startling debut about the extraordinary end of a marriage and its very strange aftermath. Meet Lizzie Prain. She is an ordinary housewife and lives with her lovely dog and her husband, who is a bit of a difficult fellow, in a quiet cottage in British country side. She's a wonderful cook. She enjoys her garden. And, occasionally, she makes cakes for the village parties. No one has seen Lizzie's husband, Jacob, for a few days. That's because last Monday and Lizzie snapped and cracked him on the head with her garden shovel. No one quite misses Jacob though, and Lizzie surely didn't kill him on purpose. And now that she has the chance to live beyond his shadow, she won't neglect her good fortune. Over the course of the following month, with a body to get rid of and few fail-proof options at hand, Lizzie will channel her most practical instincts and do what she does best: she'll cook Jacob, and she'll eat him. But when Lizzie inadvertently befriends an isolated misfit, she will be tested: Will Lizzie turn to this new person for solace and abandon her desperate plan or will her new friend be an unwitting accessory to her crime? Dark, unexpectedly funny, and achingly human, Season to Taste is a deliciously subversive treat. In Lizzie Prain, Natalie Young has created one of the most remarkable and surprising heroines in fiction.
