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Author: Jim Sutherland
Publisher: Appetite by Random House
ISBN: 0147530083
Category : Cooking
Languages : en
Pages : 512
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Book Description
Create all of your favourite Earls' dishes at home with this much-anticipated cookbook from the wildly popular restaurant chain. Read insider stories from the past 30 years, while cooking through more than 100 recipes for legacy dishes, staff favourites and current menu selections. The first cookbook from Earls is as authentic and approachable as the restaurants are themselves. This book captures the soul and character you feel in every one of the Earls' restaurants--passionate, authentic, accessible and playful, and full of Earls' unique charm. Fans of Earls will be thrilled to make their favourite meals at home, and get a peek inside this iconic restaurant chain. Earls invented premium casual dining in 1982 and has been redefining and revolutionizing it ever since with 67 locations (and counting) across Canada and the US. The book will include stories from the restaurant's rich history and feature its most popular recipes. Readers will recognize their favourites, from shared dishes, to sandwiches, soups and salads, noodle bowls and wok dishes, burgers, pizza, main courses, steaks, dessert and brunch. Look for recipes like Pear & Beet Salad, Artichoke Dip, California Shrimp Pizza, Calamari, Potato Skins, French Onion Soup, Nasi Goreng, Tandoori Chicken and Apple Crumble--all complete with mouthwatering photography. At last, the food from your favourite restaurant can be yours at home. Read, cook, relax and enjoy this collection of delicious, accessible and easy-to-follow recipes, for fun dishes inspired by food from around the world. The perfect gift for yourself, and the Earls fans in your life.
Author: Jim Sutherland
Publisher: Appetite by Random House
ISBN: 0147530083
Category : Cooking
Languages : en
Pages : 512
Get Book Here
Book Description
Create all of your favourite Earls' dishes at home with this much-anticipated cookbook from the wildly popular restaurant chain. Read insider stories from the past 30 years, while cooking through more than 100 recipes for legacy dishes, staff favourites and current menu selections. The first cookbook from Earls is as authentic and approachable as the restaurants are themselves. This book captures the soul and character you feel in every one of the Earls' restaurants--passionate, authentic, accessible and playful, and full of Earls' unique charm. Fans of Earls will be thrilled to make their favourite meals at home, and get a peek inside this iconic restaurant chain. Earls invented premium casual dining in 1982 and has been redefining and revolutionizing it ever since with 67 locations (and counting) across Canada and the US. The book will include stories from the restaurant's rich history and feature its most popular recipes. Readers will recognize their favourites, from shared dishes, to sandwiches, soups and salads, noodle bowls and wok dishes, burgers, pizza, main courses, steaks, dessert and brunch. Look for recipes like Pear & Beet Salad, Artichoke Dip, California Shrimp Pizza, Calamari, Potato Skins, French Onion Soup, Nasi Goreng, Tandoori Chicken and Apple Crumble--all complete with mouthwatering photography. At last, the food from your favourite restaurant can be yours at home. Read, cook, relax and enjoy this collection of delicious, accessible and easy-to-follow recipes, for fun dishes inspired by food from around the world. The perfect gift for yourself, and the Earls fans in your life.
Author: Jim Sutherland
Publisher: Appetite by Random House
ISBN: 0525612092
Category : Cooking
Languages : en
Pages : 490
Get Book Here
Book Description
Create all of your favourite Earls' dishes at home with this much-anticipated cookbook from the wildly popular restaurant chain. Read insider stories from the past 30 years, while cooking through more than 100 recipes for legacy dishes, staff favourites and current menu selections. The first cookbook from Earls is as authentic and approachable as the restaurants are themselves. This book captures the soul and character you feel in every one of the Earls' restaurants--passionate, authentic, accessible and playful, and full of Earls' unique charm. Fans of Earls will be thrilled to make their favourite meals at home, and get a peek inside this iconic restaurant chain. Earls invented premium casual dining in 1982 and has been redefining and revolutionizing it ever since with 67 locations (and counting) across Canada and the US. The book will include stories from the restaurant's rich history and feature its most popular recipes. Readers will recognize their favourites, from shared dishes, to sandwiches, soups and salads, noodle bowls and wok dishes, burgers, pizza, main courses, steaks, dessert and brunch. Look for recipes like Pear & Beet Salad, Artichoke Dip, California Shrimp Pizza, Calamari, Potato Skins, French Onion Soup, Nasi Goreng, Tandoori Chicken and Apple Crumble--all complete with mouthwatering photography. At last, the food from your favourite restaurant can be yours at home. Read, cook, relax and enjoy this collection of delicious, accessible and easy-to-follow recipes, for fun dishes inspired by food from around the world. The perfect gift for yourself, and the Earls fans in your life.
Author: Mashama Bailey
Publisher: Lorena Jones Books
ISBN: 1984856200
Category : Biography & Autobiography
Languages : en
Pages : 306
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Book Description
A story about the trials and triumphs of a Black chef from Queens, New York, and a White media entrepreneur from Staten Island who built a relationship and a restaurant in the Deep South, hoping to bridge biases and get people talking about race, gender, class, and culture. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY GARDEN & GUN • “Black, White, and The Grey blew me away.”—David Chang In this dual memoir, Mashama Bailey and John O. Morisano take turns telling how they went from tentative business partners to dear friends while turning a dilapidated formerly segregated Greyhound bus station into The Grey, now one of the most celebrated restaurants in the country. Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better. Through it all, Bailey and Morisano display the uncommon vulnerability, humor, and humanity that anchor their relationship, showing how two citizens commit to playing their own small part in advancing equality against a backdrop of racism.
Author: Hamlyn
Publisher: Hamlyn
ISBN: 9780600630913
Category : Cooking
Languages : en
Pages : 0
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Book Description
200 chicken recipes and variations, which are ready in either 30, 20 or 10 minutes. Make the most of your time with this new collection of fast recipes from the popular Hamlyn All Color series. Chicken is a versatile ingredient that is both nutritious and easy to prepare, making it an ideal solution for a quick-fix dinner. With a collection of recipes that take up to 30 minutes to cook, Hamlyn All Color Cookbook: 200 Fast Chicken Dishes offers a variety of fresh ideas for a swift meal.
Author: Michael Symon
Publisher: Clarkson Potter
ISBN: 0770433421
Category : Cooking
Languages : en
Pages : 258
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Book Description
Celebrity chef, restaurateur, and meat lover Michael Symon—of Food Network’s Iron Chef America and ABC’s The Chew—shares his wealth of knowledge and more than 100 killer recipes for steaks, chops, wings, and lesser-known cuts. Fans across the country adore Michael Symon for his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above all else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in Michael Symon's Carnivore, he combines his passion and expertise in one stellar cookbook. Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen, and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book. Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, Michael Symon's Carnivore is a rich and informative cookbook for every meat lover.
Author: Rudolph Chelminski
Publisher: Penguin
ISBN: 1101216689
Category : Cooking
Languages : en
Pages : 428
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Book Description
An unforgettable portrait of France’s legendary chef, and the sophisticated, unforgiving world of French gastronomy Bernard Loiseau was one of only twenty-five French chefs to hold Europe’s highest culinary award, three stars in the Michelin Red Guide, and only the second chef to be personally awarded the Legion of Honor by a head of state. Despite such triumphs, he shocked the culinary world by taking his own life in February 2003. TheGaultMillau guidebook had recently dropped its ratings of Loiseau’s restaurant, and rumors swirled that he was on the verge of losing a Michelin star (a prediction that proved to be inaccurate). Journalist Rudolph Chelminski, who befriended Loiseau three decades ago and followed his rise to the pinnacle of French restaurateurs, now gives us a rare tour of this hallowed culinary realm. The Perfectionist is the story of a daydreaming teenager who worked his way up from complete obscurity to owning three famous restaurants in Paris and rebuilding La Côte d’Or, transforming a century-old inn and restaurant that had lost all of its Michelin stars into a luxurious destination restaurant and hotel. He started a line of culinary products with his name on them, appeared regularly on television and in the press, and had a beautiful, intelligent wife and three young children he adored—Bernard Loiseau seemed to have it all. An unvarnished glimpse inside an echelon filled with competition, culture wars, and impossibly high standards, The Perfectionist vividly depicts a man whose energy and enthusiasm won the hearts of staff and clientele, while self-doubt and cut-throat critics took their toll.
Author: Chris Ying
Publisher: Clarkson Potter
ISBN: 0804187789
Category : Cooking
Languages : en
Pages : 242
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Book Description
The best in wurst from around the world, with enough sausage-themed stories and pictures stuffed between these two covers to turn anyone into a forcemeat aficionado. Lucky Peach presents a cookbook as a scrapbook, stuffed with curious local specialties, like cevapi, a caseless sausage that’s traveled all the way from the Balkans to underneath the M tracks in Ridgewood, Queens; a look into the great sausage trails of the world, from Bavaria to Texas Hill Country and beyond; and the ins and outs of making your own sausages, including fresh chorizo.
Author: Tisha Gonda Domingo
Publisher: Rocketships & Wonderment
ISBN: 1734124113
Category : Cooking
Languages : en
Pages : 174
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Book Description
"To truly appreciate and understand Filipino dishes, you have to understand the evolution of the spices, the nuances of the flavor profiles, the land from which these dishes were birthed. That's what this book provides. This is not just a book of recipes; this is a book about our story." --Pati Navalta Poblete, Editor-in-Chief, San Francisco Magazine No cuisine and appliance are better suited for one another than Filipino food and the Instant Pot. From classic dinner staples like the traditionally sour Sinigang na Baboy (pork tamarind soup) to sweet treats like Putong Puti (steamed rice cake), the rich flavors of Filipino food are typically unlocked through a long braise or boil, a delicate steam, or some other treatment by moist heat. Fortunately, this is exactly what the Instant Pot does best. The Filipino Instant Pot Cookbook is written by six home cooks who set out to explore their Filipino heritage and intimate family histories, one dish at a time. The result is a collection of over 75 heartfelt Filipino recipes, all carefully translated for preparation in today’s most essential piece of kitchenware, the Instant Pot. Just as Filipino food is now a mainstay in the consciousness of foodies from around the world, The Filipino Instant Pot Cookbook is an absolute must-have for every modern home cook. It is written with humor and heart, and lined with beautifully styled photography that will trigger a warm sense of nostalgia. Praised by the Culinary Director of the Filipino Food Movement, the President Emeritus of the Filipino American National Historical Society, and chefs from around the world, The Filipino Instant Pot Cookbook will help any home cook step into a kitchen and create great Filipino food for any setting, without breaking the bank… or the clock. Whether you’re cooking for a raucous affair featuring the tableside chatter of an entire extended family or a simple, quiet comfort-meal under your favorite blanket on the couch, The Filipino Instant Pot Cookbook will have you covered.
Author: Gwendolyn Rogers
Publisher:
ISBN: 9781732645684
Category :
Languages : en
Pages :
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Book Description
Gwendolyn Rogers, acclaimed baker and owner of The Cake Bake Shop, shares 25 seasonally inspired recipes for cakes that will dazzle.
Author: Moby
Publisher: Penguin
ISBN: 0593087372
Category : Cooking
Languages : en
Pages : 257
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Book Description
Musician and plant-based ambassador Moby shares his favorite creative and delicious vegan dishes Moby became vegan more than thirty years ago, when few people knew how to pronounce the word. Since then, vegan cuisine has flourished as the fastest-growing and most innovative cuisine on the planet. As a passionate animal rights advocate and also a food lover, Moby has helped fuel this evolution at his wildly popular restaurants. He is the original owner of the L.A. celebrity hotspot Little Pine, which showcases an elevated menu proving once and for all that vegan food is “all grown up” and the most delicious way to be eating today. Now Moby takes readers inside this special corner of Southern California with The Little Pine Cookbook, a collection of 125 recipes inspired by the restaurant's beloved dishes. Gateway recipes like Panko-Crusted Piccata will wow even the hardest-to-please meat lovers. And veg-forward small plates like Fried Cauliflower with Kimchi Aioli and go-to pastas like Orecchiette with Braised Leeks, Asparagus & English Peas will become back-pocket staples, no matter your diet. And didn’t you know that desserts are healthier when they are vegan? Indulge in the simple pleasure of Butterscotch Pudding or the rich decadence of Chocolate Bread Pudding while feeling good about yourself and your contribution to a better planet. Whatever you’re making, the spirit of Little Pine—of community, of sharing, and of giving—is in all these recipes, and they are here for you to savor every day.
