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Author: Canvas by Susan Fazio
Publisher: Dorrance Publishing
ISBN: 1480991244
Category : Cooking
Languages : en
Pages : 386
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Book Description
Canvas and Cuisine The Art of the Fresh Market By: Jorj Morgan and Susan Fazio Part coffee table book, part travel log, this visually delicious, delectably readable cookbook pays tribute to what may be the world’s most important treasure: fresh, locally grown food. Canvas and Cuisine: The Art of the Fresh Market is a passport, inviting you to visualize the Italian seaside town of Positano where merchants offer baskets of produce featuring locally grown vegetables. The burst of color and depth of texture shows a zest for life. Home cooks feel the same way as the painter, plating meals for the people they love. The foodie consumes, the artist memorializes; and in this book, they come together as one hungry entity looking to be sated. Canvas and Cuisine ensnares the senses of both the cook and the artist. We take gorgeous food, chat about its use in native cuisine and then bring it to the home cook’s kitchen. Open this book and you’ll see a basket of potatoes in a Madrid open air market that inspires Patatas Bravas, a tapas dish with a kicked-up spicy sauce. You’ll see a painting of crates holding indigo-hued eggplants that inspires a dish of Vietnamese stew. You’ll see a bustling square reminiscent of London’s Borough market that inspires a dish of English cheddar, apple and sausage stuffed acorn squash. The authors of Canvas and Cuisine know this truth: beauty of different cultures come through best in their native foods. At first glance, some of the recipes in this cookbook’s pages seem exotic – but make no mistake; these foods are simply local and fresh, and they easily find their way into your kitchen. Canvas and Cuisine illustrates how to make the looking and the gathering of ingredients fun – an activity that brings family and friends together.
Author: Canvas by Susan Fazio
Publisher: Dorrance Publishing
ISBN: 1480991244
Category : Cooking
Languages : en
Pages : 386
Get Book Here
Book Description
Canvas and Cuisine The Art of the Fresh Market By: Jorj Morgan and Susan Fazio Part coffee table book, part travel log, this visually delicious, delectably readable cookbook pays tribute to what may be the world’s most important treasure: fresh, locally grown food. Canvas and Cuisine: The Art of the Fresh Market is a passport, inviting you to visualize the Italian seaside town of Positano where merchants offer baskets of produce featuring locally grown vegetables. The burst of color and depth of texture shows a zest for life. Home cooks feel the same way as the painter, plating meals for the people they love. The foodie consumes, the artist memorializes; and in this book, they come together as one hungry entity looking to be sated. Canvas and Cuisine ensnares the senses of both the cook and the artist. We take gorgeous food, chat about its use in native cuisine and then bring it to the home cook’s kitchen. Open this book and you’ll see a basket of potatoes in a Madrid open air market that inspires Patatas Bravas, a tapas dish with a kicked-up spicy sauce. You’ll see a painting of crates holding indigo-hued eggplants that inspires a dish of Vietnamese stew. You’ll see a bustling square reminiscent of London’s Borough market that inspires a dish of English cheddar, apple and sausage stuffed acorn squash. The authors of Canvas and Cuisine know this truth: beauty of different cultures come through best in their native foods. At first glance, some of the recipes in this cookbook’s pages seem exotic – but make no mistake; these foods are simply local and fresh, and they easily find their way into your kitchen. Canvas and Cuisine illustrates how to make the looking and the gathering of ingredients fun – an activity that brings family and friends together.
Author: Susan Spungen
Publisher: Penguin
ISBN: 052553668X
Category : Cooking
Languages : en
Pages : 370
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Book Description
Simple, stylish recipes for fearless entertaining from the renowned food stylist, New York Times contributor, and founding food editor of Martha Stewart Living. As a professional recipe developer, avid home cook, and frequent hostess, Susan Spungen is devoted to creating perfectly simple recipes for good food. In Open Kitchen, she arms readers with elegant, must-make meal ideas that are easy to share and enjoy with friends and family. An open kitchen, whether physical or spiritual, is a place to welcome company, to enjoy togetherness and the making of a meal. This cookbook is full of contemporary, stylish, and accessible dishes that will delight and impress with less effort. From simple starters such as Burrata with Pickled Cherries and centerpieces such as Rosy Harissa Chicken, to desserts such as Roasted Strawberry-Basil Sherbet, the dishes are seasonal classics with a twist, vegetable-forward and always appealing. Filled with practical tips and Susan's "get-ahead" cooking philosophy that ensures streamlined, stress-free preparation, this cookbook encourages readers to open their kitchens to new flavors, menus, and guests. Perfect for occasions that call for simple but elevated comfort food, whether it's a relaxed gathering or a weeknight dinner, Open Kitchen shows readers how to maximize results with minimal effort for deeply satisfying, a little bit surprising, and delicious meals. It is a cookbook you'll reach for again and again.
Author: Joshilyn Jackson
Publisher: HarperCollins
ISBN: 0062105736
Category : Fiction
Languages : en
Pages : 415
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Book Description
With empathy, grace, humor, and piercing insight, the author of gods in Alabama pens a powerful, emotionally resonant novel of the South that confronts the truth about privilege, family, and the distinctions between perception and reality---the stories we tell ourselves about our origins and who we really are. Superheroes have always been Leia Birch Briggs’ weakness. One tequila-soaked night at a comics convention, the usually level-headed graphic novelist is swept off her barstool by a handsome and anonymous Batman. It turns out the caped crusader has left her with more than just a nice, fuzzy memory. She’s having a baby boy—an unexpected but not unhappy development in the thirty-eight year-old’s life. But before Leia can break the news of her impending single-motherhood (including the fact that her baby is biracial) to her conventional, Southern family, her step-sister Rachel’s marriage implodes. Worse, she learns her beloved ninety-year-old grandmother, Birchie, is losing her mind, and she’s been hiding her dementia with the help of Wattie, her best friend since girlhood. Leia returns to Alabama to put her grandmother’s affairs in order, clean out the big Victorian that has been in the Birch family for generations, and tell her family that she’s pregnant. Yet just when Leia thinks she’s got it all under control, she learns that illness is not the only thing Birchie’s been hiding. Tucked in the attic is a dangerous secret with roots that reach all the way back to the Civil War. Its exposure threatens the family’s freedom and future, and it will change everything about how Leia sees herself and her sister, her son and his missing father, and the world she thinks she knows.
Author: JJ Johnson
Publisher: Macmillan + ORM
ISBN: 1250139376
Category : Cooking
Languages : en
Pages : 375
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Book Description
Winner of the James Beard Award for Best American Cookbook “Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.”— Sean Brock In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.” This book branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for... - Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons, - Feijoada with Black Beans and Spicy Lamb Sausage, - Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots, - Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. Complete with essays on the history of Minton’s Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook. “This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders." — Chef Pierre Thiam
Author: Katrina Meynink
Publisher: Allen & Unwin
ISBN: 1743438664
Category : Cooking
Languages : en
Pages : 323
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Book Description
The new wave of cuisine represented by the bistronomy movement is led by young chefs who create phenomenally clever food without the pomp and circumstance of high-end restaurants. This is haute cuisine for the people -- served in convivial surrounds, where food and community, rather than the thread count of the tablecloth, are what matters. Through recipes and accompanying narrative, this energy-filled book cpatures the vital elements of bistronomy: the democratic spirit of generous, affordable hospitality, together with the imaginative reworking of classic fare built on quality ingredients and technique. Bistronomy is premised on sharing, and author Katrina Meynink embraces that concept by offering more than 100 recipes generously contributed by thirty Australian and international chefs.
Author: Vivek Singh
Publisher: Penguin
ISBN: 0744037816
Category : Cooking
Languages : en
Pages : 513
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Book Description
Embark on a global curry adventure! Top chefs and cooks known for their expertise in the curries of India, Pakistan, Sri Lanka, Thailand, the Caribbean - and anywhere with a curry tradition - share their recipes with you. Try Thai jungle curry, chicken adobo, or South African bunny chow. All 200 recipes are authentic and written for the modern cook. Features add a further dimension, introducing you to the key spice combinations and ingredients that define each local cuisine. Break out and explore new boundaries. Or rely on this authentic resource for old favorites. Red-hot results are guaranteed every time!
Author: Chronicle Books
Publisher: Chronicle Books
ISBN: 9781452161525
Category : Games & Activities
Languages : en
Pages : 0
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Book Description
Pies, Fries, and Ice Cream brings together mouthwatering drawings printed on perforated pages for easy removal and display. Four exciting illustrators with singular yet complementary styles present a range of iconic cuisines, culinary settings, and intricate food-themed patterns sure to please any discriminating foodie or coloring book addict. From a bramble of juicy berries to a Parisian café scene, the beauty of food on display here will help users unwind as they immerse themselves in a delicious coloring experience.
Author: Annelise K. Madsen
Publisher: Yale University Press
ISBN: 0300196237
Category : Art
Languages : en
Pages : 250
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Book Description
" Food has always been an important source of knowledge about culture and society. Art and Appetite takes a fascinating new look at depictions of food in American art, demonstrating that the artists' representations of edibles offer thoughtful reflection on the cultural, political, economic, and social moments in which they were created. Using food as an emblem, artists were able to both celebrate and critique their society, expressing ideas relating to politics, race, class, gender, and commerce. Focusing on the late 18th century through the Pop artists of the 20th century, this lively publication investigates the many meanings and interpretations of eating in America. Richly illustrated, Art and Appetite features still life and trompe l'oeil painting, sculpture, and other works by such celebrated artists as William Merritt Chase, John Singleton Copley, Elizabeth Paxton, Norman Bel Geddes, Stuart Davis, Edward Hopper, Alice Neel, Wayne Thiebaud, Roy Lichtenstein, and many more. Essays by leading experts address topics including the horticultural and botanical underpinnings of still-life paintings, the history of alcohol consumption in the United States, Thanksgiving, and food in the world of Pop art. In addition to the images and essays, this book includes a selection of 18th- and 19th-century recipes for all-American dishes including molasses cake, stewed terrapin, rice blancmange, and roast calf's head. "--
Author: David Kinch
Publisher: Ten Speed Press
ISBN: 1607743973
Category : Cooking
Languages : en
Pages : 338
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Book Description
The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. Since opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food—specifically where the Santa Cruz Mountains meet the sea—than any other chef on the West Coast. Manresa’s thought-provoking dishes and unconventional pairings draw on techniques both traditional and modern that combine with the heart of the Manresa experience: fruits and vegetables. Through a pioneering collaboration between farm and restaurant, nearby Love Apple Farms supplies nearly all of the restaurant’s exquisite produce year round. Kinch's interpretation of these ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience. In Manresa, Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu—and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques, Manresa is an ode to the mountains, fields, and sea; it shares the philosophies and passions of a brilliant chef whose restaurant draws its inspiration globally, while always keeping a profound connection to the people, producers, and bounty of the land that surrounds it.
Author: Naz Deravian
Publisher: Flatiron Books
ISBN: 1250190762
Category : Cooking
Languages : en
Pages : 623
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Book Description
Winner of the IACP 2019 First Book Award presented by The Julia Child Foundation "Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.
