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Author: Laura Childs
Publisher: Penguin
ISBN: 0425224953
Category : Fiction
Languages : en
Pages : 306
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Book Description
INTRODUCING THE CACKLEBERRY CLUB MYSTERY SERIES! The New York Times bestselling author of the Scrapbooking Mysteries and the Tea Shop Mysteries cooks up a delicious series full of friendship, murder, and one spectacular breakfast after another.... Suzanne, Toni, and Petra lost their husbands but found independence—and in each other, a life raft of support, inspiration, fresh baked goods, and their own business. But when the Cackleberry Club cafe opened its doors in the town of Kindred, who’d have guessed that the cozy oasis would become the scene of a crime? Suzanne’s lawyer is found in his car out back of the Cackleberry with egg on his face and blood on the dash. Suzanne’s taking the crime personally. The murder not only reveals a scandal in her late husband’s past, but a stranger fleeing a messianic sect is begging Suzanne for help. Now, discovering a link between a dead man with secrets and a runaway cultist may be putting Suzanne’s own life on the line.
Author: Laura Childs
Publisher: Penguin
ISBN: 0425224953
Category : Fiction
Languages : en
Pages : 306
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Book Description
INTRODUCING THE CACKLEBERRY CLUB MYSTERY SERIES! The New York Times bestselling author of the Scrapbooking Mysteries and the Tea Shop Mysteries cooks up a delicious series full of friendship, murder, and one spectacular breakfast after another.... Suzanne, Toni, and Petra lost their husbands but found independence—and in each other, a life raft of support, inspiration, fresh baked goods, and their own business. But when the Cackleberry Club cafe opened its doors in the town of Kindred, who’d have guessed that the cozy oasis would become the scene of a crime? Suzanne’s lawyer is found in his car out back of the Cackleberry with egg on his face and blood on the dash. Suzanne’s taking the crime personally. The murder not only reveals a scandal in her late husband’s past, but a stranger fleeing a messianic sect is begging Suzanne for help. Now, discovering a link between a dead man with secrets and a runaway cultist may be putting Suzanne’s own life on the line.
Author: Nigella Lawson
Publisher: Chatto & Windus
ISBN: 9780701189174
Category :
Languages : en
Pages : 288
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Book Description
Nigella Collection: a vibrant new look for Nigella's classic cookery books. 'This book is borne out of my long love affair with Italy - one that started as a heady teen romance and has weathered the ensuing years intact.' Nigellissima is a celebration of fresh, tasty and unpretentious cooking, inspired by Nigella's experiences of living, working and learning to cook in Italy. In 120 quick and easy recipes, Nigella shows you why Italian food has conquered the world, from sunny pasta dishes to rich lasagne and meats, with indulgent ice cream, cakes and puddings and perfect party food. With warm and witty food writing, mouthwatering photography and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family. Pasta - delicious new twists on spaghetti, risotto, lasagne and other favourites Flesh, fish and fowl - easy meat dishes, chicken recipes and succulent fish Vegetables and sides - tempting vegetable dishes, salads and potato recipes for any occasion Sweet things - panna cotta, ice cream and gorgeous Italian baking An Italian-inspired Christmas - roast turkey, puddings and all the trimmings... Christmas dinner with a Mediterranean twist
Author: Artie Bucco
Publisher: Grand Central Publishing
ISBN: 0446545341
Category : Cooking
Languages : en
Pages : 210
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Book Description
Nuovo Vesuvio. The "family" restaurant, redefined. Home to the finest in Napolitan' cuisine and Essex County's best kept secret. Now Artie Bucco, la cucina's master chef and your personal host, invites you to a special feast...with a little help from his friends. From arancini to zabaglione, from baccala to Quail Sinatra-style, Artie Bucco and his guests, the Sopranos and their associates, offer food lovers one hundred Avellinese-style recipes and valuable preparation tips. But that's not all! Artie also brings you a cornucopia of precious Sopranos artifacts that includes photos from the old country; the first Bucco's Vesuvio's menu from 1926; AJ's school essay on "Why I Like Food"; Bobby Bacala's style tips for big eaters, and much, much more. So share the big table with: Tony Soprano, waste management executive "Most people soak a bagful of discount briquettes with lighter fluid and cook a pork chop until it's shoe leather and think they're Wolfgang Puck." Enjoy his tender Grilled Sausages sizzling with fennel or cheese. Warning: Piercing the skin is a fire hazard. Corrado "Junior" Soprano, Tony's uncle "Mama always cooked. No one died of too much cholesterol or some such crap." Savor his Pasta Fazool, a toothsome marriage of cannellini beans and ditalini pasta, or Giambott', a grand-operatic vegetable medley. Carmela Soprano, Tony's wife "If someone were sick, my inclination would be to send over a pastina and ricotta. It's healing food." Try her Baked Ziti, sinfully enriched with three cheeses, and her earthy 'Shcarole with Garlic. Peter Paul "Paulie Walnuts" Gualtieri, associate of Tony Soprano "I have heard that Eskimos have fifty words for snow. We have five hundred words for food." Sink your teeth into his Eggs in Purgatory-eight eggs, bubbling tomato sauce, and an experience that's pure heaven. As Artie says, "Enjoy, with a thousand meals and a thousand laughs. Buon' appetito!"
Author: Questlove
Publisher: Abrams
ISBN: 1683356756
Category : Cooking
Languages : en
Pages : 266
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Book Description
“Mixtape Potluck never wavers from its earnest stated intent: to help readers plan the best possible dinner party.” —Eater “Thank you, Questlove, for this inspired book on a theme that is having a resurgence.” —Martha Stewart, from her foreword What if Questlove threw a dinner party and everyone came? Questlove is best known for his achievements in the music world, but his interest in food runs a close second. He has hosted a series of renowned food salons and conversations with some of America’s most prominent chefs. Now he is turning his hand to creating a cookbook. In Mixtape Potluck Cookbook, Questlove imagines the ultimate potluck dinner party, inviting more than 50 chefs, entertainers, and musicians and asking them to bring along their favorite recipes. These recipes are usually enough to feed a dozen or more. Here are: Zooey Deschanel’s bok choy and cucumber salad J. J. Johnson’s sticky ribs Lilly Singh’s mother’s chicken curry Éric Ripert’s salmon rillettes Shep Gordon’s Maui onion and ginger soup Natalie Portman’s Greek spinach pie, using a phyllo-like a pie crust And dozens more! He also pairs each cook with a song that he feels best captures their unique creative energy. The result is not only an accessible, entertaining cookbook, but also a collection of Questlove’s diverting musical commentaries and an illustration of the fascinating creative relationship between music and food. With Questlove’s unique style of hosting dinner parties and his love of music, food, and entertaining, this book will give readers unexpected insights into the relationship between culture and food. Note: The cover material for this book is meant to mimic the texture and tactile quality of tinfoil and is intentional.
Author: Jennifer Segal
Publisher: Clarkson Potter
ISBN: 059323183X
Category : Cooking
Languages : en
Pages : 289
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Book Description
NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
Author: Lidia Matticchio Bastianich
Publisher: Knopf
ISBN: 0307767566
Category : Cooking
Languages : en
Pages : 386
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Book Description
Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.
Author: Ed Smith
Publisher: Hachette UK
ISBN: 1473678692
Category : Cooking
Languages : en
Pages : 652
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Book Description
'Like the market, the book is exciting, instructive, seductive and inspirational.' -Claudia Roden _____________ An essential gift for the keen cook in your life. Borough Market is the beating heart of London's food scene. Every year millions of locals and tourists flock to Borough Market to soak up the unique atmosphere, interact with the expert traders and sample the world-class produce. This gorgeous book takes you on a tour of a year at the Market, from the beginning of spring, through Easter and Midsummer, to Apple Day in October and the switching on of the lights at Christmas - with the most delicious recipes highlighting the very best of those celebrations. Divided by season, each recipe celebrates at least one hero ingredient from that time of year: why not try Chilled asparagus soup in spring; Rolled pork belly and sticky nectarines in summer; Beetroot dal in autumn; or Clementine sponges with cranberry sauce in winter? Along the way, you'll be introduced to key seasonal ingredients with shopping and preparation tips, straight from the artisan producers, that will change how you cook for ever. Packed full of beautiful photography, much of it shot on location at Borough throughout the year, this is a cookbook that will inspire food lovers and home cooks everywhere, even if they only follow Borough Market from afar. _____________ THE PERFECT SPRING MENU Globe artichokes with lemon and herb butter One of the easiest and best ways to enjoy an artichoke is to cook and consume the whole thing - dip the petals into the herby butter and suck them as you work your way towards the tender heart in the middle. Lamb meatballs in pea and herb broth Perfect for this time of year: minted lamb meatballs in a light broth, studded with sweet sugar snap and mangetout peas. Mango and passion fruit posset An irresistible combination of sweet mango and sharp passion fruit, this posset is even more enjoyable if served with a buttery biscuit or tuile.
Author: Laura Childs
Publisher: Penguin
ISBN: 0425269086
Category : Fiction
Languages : en
Pages : 338
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Book Description
The New York Times bestselling Cackleberry Club series returns with three intrepid ladies who know their way around a kitchen—as well as a crime scene… Petra, Suzanne, and Toni may have lost their husbands, but they’ve found new life operating the Cackleberry Club café. It’s where the locals head for an amazing breakfast, the good company of friends, and a puzzling mystery or two… THIS KILLER IS TOAST Suzanne and Toni are off to Memorial Cemetery to help prepare for its 150th anniversary celebration. The ladies expect to find the historical society’s tent, but instead they discover the body of ex-prison warden Lester Drummond lying facedown in a freshly dug grave. Now, with the town peppered with suspects and the local authorities in over their heads, it’s up to the Cackleberry Club to unscramble the clues and sniff out a bad egg. Recipes Included!
Author: Claudia Rinaldi
Publisher: Claudia Rinaldi
ISBN:
Category : Cooking
Languages : en
Pages : 141
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Book Description
Simposio is an Italian recipes, stories, and culture book series. This is the Italian Spring Simposio. In Ancient Greece and Rome, philosophers, artists, and a few lucky ones attended rich banquets followed by wine, singing, dancing, playing, and cultural conversations. This last part was called Symposium, Simposio in Italian. And that's what you will experience when you browse the pages of the books: a world of meaningful conversation, inspiring learning, and dionysian pleasures. In each book, you will find recipes, stories, local traditions, and beautiful pictures. Plus: 100% authentic Italian recipes, pictures, traditions, and stories; servings, whenever possible, for two people, duplicable as desired; measures in gr, cups, and oz, whenever possible; print (coffee-table-perfect) book or kindle format. THE INDEX: 06 Welcome 08 Cooking Notes 10 The Easter Project 12 Easter in Italy 14 The Easter Breakfast 16 Artichokes Frittata 18 Fugazza Veneta 20 Ricotta Crostata 24 The Egg Project 26 Eggs In Purgatory 28 Hanging Eggs 30 Uova Alla Provatura 32 Egg Tree 34 Quail Egg Tartare 36 The Pea Project 38 Risi E Bisi 42 Pea Soup 44 Tuscan Peas 46 Pasta With Peas 48 The Zucchini Project 50 Stuffed Zucchini 52 Pasta With Zucchini 54 Zucchine Alla Scapece 56 The Floriography Project 78 The Meatball Project 80 Meatballs 82 Tuna Meatballs 86 Potato Meatballs 88 Lentil Meatballs 90 May Day In Rome 92 The Green Veggies Project 94 One Pan Broccoli Pasta 96 Agretti 98 Asparagus Crostini 100 Green Bouquets 102 Herbs 106 The Chicken Project 108 Pollo All'Arrabbiata 110 Pollo Alla Cacciatora 112 Pollo Alla Nissena 114 The Pizza Alta Project 116 Focaccia Genovese 120 Sfincione 124 Focaccia Barese 126 Garbatella 134 The Strawberry Project 136 Strawberry Sorbetto 138 Strawberries With Balsamic Vinegar
Author: Mario Batali
Publisher: Harper Collins
ISBN: 0060734922
Category : Cooking
Languages : en
Pages : 536
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Book Description
"The trick to cooking is that there is no trick." ––Mario Batali The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience. Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact. Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.
