The Moosewood Restaurant Kitchen Garden PDF Download
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Author: David P. Hirsch
Publisher: Random House Digital, Inc.
ISBN: 9781580086660
Category : Cooking
Languages : en
Pages : 308
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Book Description
A guide to growing and using vegetables and herbs includes valuable tips on garden construction, gardening techniques, harvesting, and cooking techniques.
Author: David P. Hirsch
Publisher: Random House Digital, Inc.
ISBN: 9781580086660
Category : Cooking
Languages : en
Pages : 308
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Book Description
A guide to growing and using vegetables and herbs includes valuable tips on garden construction, gardening techniques, harvesting, and cooking techniques.
Author: Abigail Drake
Publisher:
ISBN:
Category : Fiction
Languages : en
Pages : 324
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Book Description
She knew trouble when she saw it, and he was definitely trouble. After spending years dealing with her flighty mother, a café on the edge of ruin, a misbehaving backyard fountain, and tea that may or may not be increasing the libido of her elderly neighbors, Fiona Campbell has had enough. She’s ready to move out, get away from her mother and all the craziness that accompanies her, and start a life of her own. The last thing she needs is another complication, especially one like Matthew Monroe. When he walks through their door with a guitar on his back and a sexy gleam in his eyes, Fiona knows she should stay away. She doesn’t trust him, or his motives, but there is something about Matthew that draws her close, against her better judgment. And when disaster strikes, it seems he’s the only one she can turn to for help. But Matthew represents all the things she’s spent a lifetime trying to escape. She has her future mapped out in detail, including what kind of man she should date. She wants safety and predictability, but could it be that the best thing that ever happened to her is the one thing she never planned on?
Author: Felicity Hayes-McCoy
Publisher: HarperCollins
ISBN: 0062799053
Category : Fiction
Languages : en
Pages : 391
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Book Description
The second in Felicity Hayes-McCoy's Finfarran Peninsula series, and the sequel to The Library at the Edge of the World—a heartwarming story about secrets between four generations of Irish women, and the healing powers of books, love, and friendship. The Garden Café, next to Lissbeg library, is a place where plans are formed and secrets shared, and where, even in high tourist season, people are never too busy to stop for a sandwich and a cup of tea. But twenty-one-year-old Jazz—daughter of the town’s librarian Hanna Casey—has a secret she can’t share. Still recovering from a car accident, and reeling from her father’s disclosures about his long-time affair, she’s taken a job at The Old Forge guesthouse, and begun to develop feelings for a man who’s strictly off-limits. Meanwhile, involved in her own new affair with architect Brian Morton, Hanna is unaware of the turmoil in Jazz’s life—until her manipulative ex-husband, Malcom, reappears trying to mend his relationship with their daughter. Rebuffed at every turn, Malcolm must return to London, but his mother, Louisa, is on the case. Unbeknown to the rest of the family, she hatches a plan, finding an unlikely ally in Hanna’s mother, the opinionated Mary Casey. Watching Jazz unravel, Hanna begins to wonder if secrets which Malcolm has forced her to keep may have harmed their beloved daughter more than she’d realized. But then, the Casey women are no strangers to secrets, something Hanna realizes when she discovers a journal, long buried in land she inherited from her great-aunt Maggie. Ultimately, it’s the painful lessons of the past that offer a way to the future, but it will take the shared experiences of four generations of women to find a way forward for Hanna and her family.
Author: FARMER LEE JONES
Publisher: Penguin
ISBN: 0525541063
Category : Cooking
Languages : en
Pages : 642
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Book Description
An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.
Author: Frank Hayde
Publisher: Barricade Books
ISBN: 9781569804438
Category : True Crime
Languages : en
Pages : 0
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Book Description
The story of the American Mafia is not complete without a chapter on Kansas City, MO. The 'City of Fountains' has popped up in The Godfather, Casino and The Sopranos, but many aren't aware that Kansas City is key in the history of organised crime. Events unfolding in this city affected the fortunes of all the 'families' and shaped the entire underworld. In The Mafia and the Machine, author Frank Hayde ties in every major name in organised crime - Luciano, Bugsy, Lanksy - as well as the corrupt Kansas City police force.
Author: Lori Eanes
Publisher: Skipstone Press
ISBN: 9781594857119
Category : Gardening
Languages : en
Pages : 0
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Book Description
"Along the West coast, a range of people--from families with young children, to immigrants recapturing their homeland culture, to idealistic twenty-somethings seeking community--are turning their urban backyards into modern-day homesteads. Lori Eanes reveals the lives of 35 of these urban farmers through her photographs and stories"--P. [4] of cover.
Author: Gail Warrander
Publisher: Bradt Travel Guides
ISBN: 9781841621999
Category : Travel
Languages : en
Pages : 316
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Book Description
Ringed by high mountains crossed by a series of rulers over the centuries, Kosovo boasts Ottoman mosques, Tito-esque administration buildings, Serbian Orthodox churches, monasteries, vineyards and extravagant KLA war memorials. This title is suitable for visitors from the country's diaspora.
Author: Phaidon Editors
Publisher: Phaidon Press
ISBN: 9780714878225
Category : Cooking
Languages : en
Pages : 0
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Book Description
For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, The Garden Chef presents fascinating stories and signature recipes from the kitchen gardens of 40 of the world's best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration.
Author: Samin Nosrat
Publisher: Simon and Schuster
ISBN: 1476753830
Category : Cooking
Languages : en
Pages : 480
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Book Description
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 112
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Book Description
Cincinnati Magazine taps into the DNA of the city, exploring shopping, dining, living, and culture and giving readers a ringside seat on the issues shaping the region.
