Author: Lisa Donovan
Publisher: Penguin
ISBN: 0525560947
Category : Biography & Autobiography
Languages : en
Pages : 305
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Book Description
Named a Favorite Book for Southerners in 2020 by Garden & Gun "Donovan is such a vivid writer—smart, raunchy, vulnerable and funny— that if her vaunted caramel cakes and sugar pies are half as good as her prose, well, I'd be open to even giving that signature buttermilk whipped cream she tops her desserts with a try.”—Maureen Corrigan, NPR Noted chef and James Beard Award-winning essayist Lisa Donovan helped establish some of the South's most important kitchens, and her pastry work is at the forefront of a resurgence in traditional desserts. Yet Donovan struggled to make a living in an industry where male chefs built successful careers on the stories, recipes, and culinary heritage passed down from generations of female cooks and cooks of color. At one of her career peaks, she made the perfect dessert at a celebration for food-world goddess Diana Kennedy. When Kennedy asked why she had not heard of her, Donovan said she did not know. "I do," Kennedy said, "Stop letting men tell your story." OUR LADY OF PERPETUAL HUNGER is Donovan's searing, beautiful, and searching chronicle of reclaiming her own story and the narrative of the women who came before her. Her family's matriarchs found strength and passion through food, and they inspired Donovan's accomplished career. Donovan's love language is hospitality, and she wants to welcome everyone to the table of good food and fairness. Donovan herself had been told at every juncture that she wasn't enough: she came from a struggling southern family that felt ashamed of its own mixed race heritage and whose elders diminished their women. She survived abuse and assault as a young mother. But Donovan's salvations were food, self-reliance, and the network of women in food who stood by her. In the school of the late John Egerton, OUR LADY OF PERPETUAL HUNGER is an unforgettable Southern journey of class, gender, and race as told at table.
Author: Patricia Huber
Publisher: iUniverse
ISBN: 153201872X
Category : Juvenile Fiction
Languages : en
Pages : 150
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Book Description
Does life ever seem monotonous or mundane? Perhaps the stress level at home or at work makes you want to run and hide. Well, I have just the solution for you! Escape with me into the world of what some might consider “A Little Bit Quirky”. This book is a compilation of short stories that are out of the ordinary, humorous and full of adventure. “Going Ghostal” is a story about a physic female mail carrier. People on her route look forward to finding out what good news will be in the mail prior to opening the contents. Interestingly enough, no one ever received bad news. Soon word got out about her special talents. Before she knew it, she was receiving an award from the U.S. Postal Service and wonderful gifts from those on her route. Ah, life was good, until one day... (You didn’t think I’d give away the ending, did you? In “How I Almost Found My True Love?”, a woman gets a postcard, by mistake, inviting her to a play. She decides to go to the play and ends up finding love and adventure. “Bimbo Bakery”, “The Day All Cell Phones Died”, and many more stories are here to entertain you. Why not be brave and get “A Little Bit Quirky” with me. We’ll have a good time a lots of laughs together?
Author: Sarah Britton
Publisher: Appetite by Random House
ISBN: 0449016455
Category : Cooking
Languages : en
Pages : 585
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Book Description
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
Author: Alton Brown
Publisher: Abrams
ISBN: 161312175X
Category : Cooking
Languages : en
Pages : 604
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Book Description
Dig into the science, history, and trivia of baking in this follow-up to the James Beard Award–winning I’m Just Here for the Food. Includes recipes! Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists. Recipes include: Piña Colada Waffles Chicken and Dumplings Free-Form Apple Pie Chocolate Pound Cake Pizza Dough Halloween Mousse Everyday Bread And more! “I’m Just Here for More Food takes one of the most knotty areas of cooking and makes it delightfully straightforward. For anyone who’s interested in baking, even an expert, this book offers an enormous amount of useful and fascinating information.” —The Austin Chronicle “An instruction manual for people who want to be better bakers . . . Anyone who has a yen to learn the science and methodology behind good food will find this a fascinating read.” —Publishers Weekly
Author: Christina Tosi
Publisher: Clarkson Potter
ISBN: 0451499522
Category : Cooking
Languages : en
Pages : 290
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Book Description
Welcome to the sugar-fueled, manically creative cake universe of Christina Tosi. It’s a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever. From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures. But more than just a collection of Christina’s greatest-hits recipes (c’mon, like that’s not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you’re a kitchen rookie or a full-fledged baking hardbody.
Author: Christina Pirello
Publisher: Penguin
ISBN: 1101553987
Category : Health & Fitness
Languages : en
Pages : 525
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Book Description
Christina Pirello, chef, teacher, award-winning television host, and vocal advocate for healthy living, is mad as hell-and she's going to do something about it! In this, her most ambitious and passionate book to date, Pirello takes on the food establishment, big pharma, marketers, the government, and nongovernmental health agencies in a sweeping and well-argued indictment of the roles these organizations play in the demise of our collective health, our health care system, and our planet. But she goes beyond an angry diatribe to show you how you can take responsibility for your own health and well-being even in the face of overwhelming odds. Step by step, Pirello guides you to an understanding of the causes of this country's major health problems and offers solutions that show how to create change, whether you are taking the first tentative steps toward healthier eating or are ready for a full- on commitment to embracing a completely plant-based diet and vegan lifestyle. Armed with the information and advice that Pirello has presented in her accessible signature style, which has already garnered tens of thousands of loyal fans for her books, shows, and articles, anyone will be able to take those first critical steps on the way to total health and wellness. As practical as it is inspirational, this book also features cooking techniques, advice for stocking a pantry, and more than 125 vegan recipes, including "makeovers" of family favorites.
Author: Alex Danvers
Publisher: Riptide Publishing
ISBN: 1626499268
Category : Fiction
Languages : en
Pages : 265
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Book Description
As the competition heats up, these men need a recipe for romance. Tristan Delgado has talent. How else could he have landed a job working as a pastry chef for one of the most sought-after caterers in Seattle? What he doesn’t have is money. He’s barely making ends meet as it is, and when his sister escapes an abusive husband, he doesn’t hesitate to take her in. Twice the people means twice the mouths to feed, and Tristan is running out of options. Henry Isaacson is cocky, and he’s okay with that. He has a job he loves, a successful pastry shop, and he’s been chosen to appear on Get Baked, an elite baking competition. This is his chance to prove he’s a cut above the very best and get the recognition he deserves. But his excitement soon deflates like a poorly timed soufflé when he encounters the last person he expects: his old rival, Tristan. The prize money is just what Tristan needs, but once he realizes he’ll be competing against Henry, everything changes. Henry’s always been smug, annoyingly handsome, and even more annoyingly talented. Tristan can’t afford distractions, but the heat between them is undeniable. Someone will win, and someone will lose, but one thing’s for sure: they’re in for more than a dash of romance. See this title's page on RiptidePublishing.com for content warnings.
Author: Sara Forte
Publisher: Ten Speed Press
ISBN: 1607741156
Category : Cooking
Languages : en
Pages : 254
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Book Description
Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.
Author: Karen Krasne
Publisher: Rizzoli Publications
ISBN: 0847858081
Category : Cooking
Languages : en
Pages : 0
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Book Description
How to make cakes that are as delicious to eat as they are beautiful to behold. Karen Krasne, the “Queen of Cakes” according to Gourmet magazine, brings a fresh and contemporary sensibility to special-occasion cakes. Instead of the conventional fondant and gum paste, she relies on natural frostings based on chocolate, cream, or butter (which are also easier to make). What makes these cakes showstoppers is their unexpected flavor combinations-take, for example, the Blood Orange Ricotta Torte, the Chocolate Tiramisu, or the Yuzu Tea Cake. These desserts take full advantage of layering-contrasting textures in each bite-as seen in the New York, New York (chocolate ganache, devil’s food cake, chocolate chantilly, and caramelized apples) or the Beau Soleil (mascarpone mousse, peaches, pralines, and honey-soaked pound cake). Krasne favors vibrant touches like fresh fruit and real flowers, which add flair without being fussy. The recipes include tips from her twenty years as a pastry chef, and a step-by-step introduction covers basic techniques. Extraordinary Cakes shows how to create amazing cakes that satisfy sophisticated palates-but are still achievable for the home baker. Some of the luscious cakes included are Toasted Macadamia Caramel Cheesecake, Shangrila (Guava Mousse, White Chocolate Mousse, Fresh Strawberries, Pound Cake), Vallarta (Key Lime Cream, Whipped Cream, Tequla-Infused Genoise), Marco Polo (Vanilla Mousse, Blackberry Gelee, Tea-Infused Cake), Chocolate Nirvana (Chocolate Mousse, Chocolate Cream, Chocolate Cake), King Kamehameha (Coffee Mousse, Chocolate, Mocha Pralines, Chocolate Cake), Beau Soleil (Marscapone Mousse, Peaches, Caramelized Pralines, Honey, Pound Cake), Blood Orange Ricotta Torte, Carnaval (White Chocolate Banana Truffle, Chocolate Mousse, Rum), Caribe (Banana, Mango, Passion Fruit, Chocolate Cake), Tortamisu (Marscapone Cream, Espresso-and-Rum-Soaked Cake).
Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 1607742683
Category : Cooking
Languages : en
Pages : 354
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Book Description
A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
