Author: Poppy Weaver
Publisher: Green Door Restaurant
ISBN: 9780968463901
Category : Vegetarian cookery
Languages : en
Pages : 174

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Book Description

Author: Erin French
Publisher: Clarkson Potter
ISBN: 0553448439
Category : Cooking
Languages : en
Pages : 258

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Book Description
An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.

Author: David Rose
Publisher: Andrews McMeel Publishing
ISBN: 152487633X
Category : Cooking
Languages : en
Pages : 361

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Book Description
Chef David Rose applies his signature cooking style to grilling, smoking, roasting, and baking on the Big Green Egg. From apps, to veggies, entrees, sweet treats, and even smoked cocktails, the entire meal will be prepared on the EGG. Renowned Chef and TV personality David Rose uses his cooking expertise to elevate meals made with the EGG as never seen before. Enjoy delicious recipes that reflect David's Jamaican heritage and classic French culinary training, as well as his Southern inspiration in dishes such as: Chili Grilled Lamb Chops with Mango Chutney Afro-Asian Oxtails Smoked Chicken Chili with Bacon Cheddar Cornbread Bourbon-Ginger Pecan Pie and many more!

Author: Eliza Cook
Publisher:
ISBN:
Category : English periodicals
Languages : en
Pages : 556

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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 864

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Book Description

Author: PAUL HEIDELBERG
Publisher: Xlibris Corporation
ISBN: 1503572439
Category : Fiction
Languages : en
Pages : 150

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Book Description
Artists create, love and learn on the idyllic Greek island of Crete and in Paris.

Author: Erna de Burger Fex
Publisher: FriesenPress
ISBN: 1525577433
Category : Biography & Autobiography
Languages : en
Pages : 239

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Book Description
Behind the Green Door is a collection of stories that will make you laugh but also may bring a tear to your eye while you read in vivid detail the challenges of an immigrant child and the struggles of being uprooted to a new land without understanding the language and traditions of this strange new world.

Author: Vivian Howard
Publisher: Voracious
ISBN: 031638111X
Category : Cooking
Languages : en
Pages : 288

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Book Description
An Eater Best Cookbook of Fall 2020 From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots. “I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.” Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen. ​ Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavor heroes brighten, deepen, and define your food. Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you’ve got. Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop. And because food is the language Vivian uses to talk about her life, that’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life.

Author: Deborah Szekely
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 216

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Book Description
Great cooking--using fresh, seasonal, local ingredients--is at the heart of the experience offered by Rancho La Puerta, Baja California's premier resort spa. Cooking with the Seasons transports that regenerative experience to your own home kitchen, changing the way you think about food and cooking--and, just possibly, changing your life. This is no "diet cookbook," however. For Rancho's founder, Deborah Szekely, and co-author Deborah Schneider, food is the very force of life, and eating simply and healthfully is one of life's most profound pleasures. The book's 120 recipes are organized as a series of complete--and luscious--seasonal menus. As spring rouses the earth, you'll awaken your taste buds with Sorrel and Spinach Salad with Roasted Cumin-Orange Vinaigrette. When summer arrives, your senses will dance with Poached Wild Salmon with Avocado-Tarragon Aioli. You'll revel in fall's brilliant colors with Carrot and Ginger Soup with Pears. And, in winter, you'll welcome the new year with Mayan Chocolate Sorbet. Throughout, sidebar tips give valuable advice on everything from choosing the most healthful grains and flours, to preserving summer's goodness with dried herbs and homemade jams.

Author: Thomas Keller
Publisher: Artisan
ISBN: 1579657575
Category : Cooking
Languages : en
Pages : 305

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Book Description
A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.