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Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 380
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Book Description
Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185395
Category : Cooking
Languages : en
Pages : 585
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Book Description
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Author: Mrs. S. R. Dull
Publisher:
ISBN:
Category : Cookery, American
Languages : en
Pages : 366
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Book Description
Author: Dorie Greenspan
Publisher: HarperCollins
ISBN: 0547614853
Category : Cooking
Languages : en
Pages : 531
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Book Description
James Beard Award-winner for Best Baking and Dessert Book 2017 All-new collection from a "revered icon" and "culinary guru" (New York Times). Over the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Cookies for every taste and occasion are here. There are company treats like Portofignos, with chocolate dough and port-soaked figs, and lunch-box Blueberry Buttermilk Pie Bars. They Might Be Breakfast Cookies are packed with goodies—raisins, dried apples, dried cranberries, and oats— while Almond Crackle Cookies have just three ingredients. There are dozens of choices for the Christmas cookie swaps, including Little Rascals (German jam sandwich cookies with walnuts), Italian Saucissons (chocolate log cookies studded with dried fruit), and Snowy-Topped Brownie Drops. And who but America’s favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 380
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Book Description
Author: Larry E. Hudson
Publisher: University of Georgia Press
ISBN: 0820337277
Category : History
Languages : en
Pages : 265
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Book Description
Looking closely at both the slaves' and masters' worlds in low, middle, and up-country South Carolina, Larry E. Hudson Jr. covers a wide range of economic and social topics related to the opportunities given to slaves to produce and trade their own food and other goods--contingent on first completing the master's assigned work for the day. In particular, Hudson shows how these opportunities were exploited by the slaves both to increase their control over their family life and to gain status among their fellow slaves. Filled with details of slaves' social values, family formation, work patterns, "internal economies," and domestic production, To Have and to Hold is based on a wide variety of primary and secondary sources, emphasizing wherever possible the recollections of former slaves. Although their private world was never immune to intervention from the white world, Hudson demonstrates a relationship between the agricultural productivity of slaves, in family situations that range from simple to complex formations, and the accumulation of personal property and social status within slave communities.
Author: Beatrice A. Ojakangas
Publisher: U of Minnesota Press
ISBN: 9780816634965
Category : Cooking
Languages : en
Pages : 318
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Book Description
Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country -- Denmark, Norway, Sweden, Finland, and Iceland -- has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage. Because Ojakangas stresses ease of preparation, even novice bakers will be able to make filled Danish pastries, Christmas buttermilk rye bread, or a few dozen pepparkakor, better known as gingersnaps. This handy reference highlights Scandinavian traditions too. There are recipes for sweet breads to be served with morning, afternoon, and evening coffee; for trays upon trays of cookies to serve as holiday or everyday treats; and for savory meat-and-vegetable pies.
Author: Harold McGee
Publisher:
ISBN: 9780865474529
Category : Cooking
Languages : en
Pages : 339
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Book Description
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Author: Philadelphia Chamber of Commerce and Board of Trade
Publisher:
ISBN:
Category :
Languages : en
Pages : 310
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Book Description
Author:
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 572
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 742
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Book Description
