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: Brian Gary Forbes
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 224
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Book Description
This is the fifth book in my Jerky Maker Series where you learn how to take basic hamburger meat and turn it into the best jerky you have ever tasted in your life. What is special about this book versus the others is that these recipes are very low to no heat recipes that let you enjoy the jerky without having to deal with it being spicy. There are a lot of people out there that love jerky, but really don't like anything spicy, or spicy foods don't like them sometimes. No matter your reason for avoiding hot spices, this book is filled with recipe after recipe designed to give you the beef jerky flavor, but without the heat. The recipes are all ground beef based too, which means you can make some of the best tasting jerky in your life with ground up meat. Yes, you can pick up a couple pounds of ground chuck and in a few hours have a huge bag of jerky that tastes better than anything you could ever buy at a store. Not only that, it will be easy to chew, inexpensive, and nobody will ever be able to tell you made it from ground up meat. In fact, most people won't believe you when you tell them. These recipes are all a lot of fun, and they create jerky with a wide range of flavors. Feel free to skip around and read the recipes to see what you like before you start. Once you find a few recipes you like, you can get started making some amazing jerky that you might even be surprised you could create with just a simple dehydrator and a jerky gun. It's actually really easy to make jerky at home, and it only takes about 30 minutes of prep time. After that, the dehydrator does all of the work, and you just wait for your delicious jerky to come out a few hours later. Couldn't be easier.
Author: Brian Forbes
Publisher:
ISBN:
Category :
Languages : en
Pages : 218
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Book Description
Now With Jerky Base Mix Recipe Included! This is the third book in my Jerky Maker series where you learn how to take basic hamburger meat and turn it into the best jerky you have ever tasted in your life. In this book, I share 100 MORE tasty jerky recipes you can make at home, and I also include my base recipe that you can make from common grocery store spices and ingredients. Yes, you can pick up a couple pounds of ground chuck and in a few hours have a huge bag of jerky that tastes better than anything you could ever buy at a store. Not only that, it will be easy to chew, inexpensive, and nobody will ever be able to tell you made it from ground up meat. In fact, most people won't believe you when you tell them. These recipes are all a lot of fun, and they create jerky with a wide range of flavors. Feel free to skip around and read the recipes to see what you like before you start. Once you find a few recipes you like, you can get started making some amazing jerky that you might even be surprised you could create with just a simple dehydrator and a jerky gun. It's actually really easy to make jerky at home, and it only takes about 30 minutes of prep time. After that, the dehydrator does all of the work, and you just wait for your delicious jerky to come out a few hours later. Couldn't be easier.
Author: Brian Gary Forbes
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 224
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Book Description
This is the seventh book in my Jerky Maker Series where you learn how to take basic hamburger meat and turn it into the best jerky you have ever tasted in your life. These are 100 of my newest recipes, and they cover every kind of jerky that I really enjoy making, including spicy, mild, garlic, smoky, savory, sweet, and more. The recipes are all ground beef based too, which means you can make some of the best tasting jerky in your life with ground up meat. Yes, you can pick up a couple pounds of ground chuck and in a few hours have a huge bag of jerky that tastes better than anything you could ever buy at a store. Not only that, it will be easy to chew, inexpensive, and nobody will ever be able to tell you made it from ground up meat. In fact, most people won't believe you when you tell them. These recipes are all a lot of fun, and they create jerky with a wide range of flavors. Feel free to skip around and read the recipes to see what you like before you start. Once you find a few recipes you like, you can get started making some amazing jerky that you might even be surprised you could create with just a simple dehydrator and a jerky gun. It's actually really easy to make jerky at home, and it only takes about 30 minutes of prep time. After that, the dehydrator does all of the work, and you just wait for your delicious jerky to come out a few hours later. Couldn't be easier.
Author: Rhee, Chungah
Publisher: Time Inc. Books
ISBN: 0848751434
Category : Cooking
Languages : en
Pages : 240
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Book Description
The debut cookbook by the creator of the wildly popular blog Damn Delicious proves that quick and easy doesn't have to mean boring.Blogger Chungah Rhee has attracted millions of devoted fans with recipes that are undeniable 'keepers'-each one so simple, so easy, and so flavor-packed, that you reach for them busy night after busy night. In Damn Delicious, she shares exclusive new recipes as well as her most beloved dishes, all designed to bring fun and excitement into everyday cooking. From five-ingredient Mini Deep Dish Pizzas to no-fuss Sheet Pan Steak & Veggies and 20-minute Spaghetti Carbonara, the recipes will help even the most inexperienced cooks spend less time in the kitchen and more time around the table.Packed with quickie breakfasts, 30-minute skillet sprints, and speedy takeout copycats, this cookbook is guaranteed to inspire readers to whip up fast, healthy, homemade meals that are truly 'damn delicious!'
Author: Philip Hasheider
Publisher: Voyageur Press (MN)
ISBN: 0760349142
Category : Cooking
Languages : en
Pages : 147
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Book Description
"A guide to making jerky and pemmican, including recipes for beef, venison, fish, bird, and vegan jerky"--
Author: Suzanne McMinn
Publisher: Harper Collins
ISBN: 0062223720
Category : Biography & Autobiography
Languages : en
Pages : 284
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Book Description
Suzanne McMinn, a former romance writer and founder of the popular blog chickensintheroad.com, shares the story of her search to lead a life of ordinary splendor in Chickens in the Road, her inspiring and funny memoir. Craving a life that would connect her to the earth and her family roots, McMinn packed up her three kids, left her husband and her sterile suburban existence behind, and moved to rural West Virginia. Amid the rough landscape and beauty of this rural mountain country, she pursues a natural lifestyle filled with chickens, goats, sheep—and no pizza delivery. With her new life comes an unexpected new love—"52," a man as beguiling and enigmatic as his nickname—a turbulent romance that reminds her that peace and fulfillment can be found in the wake of heartbreak. Coping with formidable challenges, including raising a trio of teenagers, milking stubborn cows, being snowed in with no heat, and making her own butter, McMinn realizes that she’s living a forty-something’s coming-of-age story. As she dares to become self-reliant and embrace her independence, she reminds us that life is a bold adventure—if we’re willing to live it. Chickens in the Road includes more than 20 recipes, craft projects, and McMinn’s photography, and features a special two-color design.
Author: Elviira Krebber
Publisher: Fair Winds Press
ISBN: 1631595474
Category : Cooking
Languages : en
Pages : 195
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Book Description
Low Sugar, So Simple will get the sugar off your plate for good with 100 recipes free of the sugars that are sabotaging your health. Sugar is quickly becoming the next health epidemic. Numerous studies have confirmed that sugar is a highly addictive substance with catastrophic effects on our health. Research has shown that drinking a can of soda a day increases the risk of a heart attack nearly as much as smoking. Sugar lurks in everything from condiments to salad dressing to deli meat. Combine that with the fact that many foods contain things like starches, fillers, and artificial ingredients which act like sugar in the body, and you've got a perfect storm for lifelong sugar addiction and compromised health. Low-Sugar, So Simple shows you how to get sugar off your plate for good. Popular blogger Elviira Krebber of Low-Carb, So Simple provides 100 low and no sugar recipes for everything from condiments to main dishes to desserts. Learn healthy substitutions for sugar, how to remove stealth sugars, and get the sugar pretenders like starches, fillers, and additives out of your diet for good. Done in the author's trademark approachable style, living the low-sugar lifestyle is easy with 100 recipes that are delicious, healthy, and easy to prepare.
Author: Alan Bergo
Publisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290
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Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Author: Brian Gary Forbes
Publisher:
ISBN:
Category :
Languages : en
Pages : 224
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Book Description
This is the sixth book in my Jerky Maker Series where you learn how to take basic hamburger meat and turn it into the best jerky you have ever tasted in your life. What is special about this book versus the others is that these recipes are extra spicy, and great for people that love heat. One of my favorite kind of recipes is a high heat jerky, with nice flavor, and a lot of spicy goodness. With all the different kinds of peppers in the world, you have a lot of choices when looking for spice. The recipes are all ground beef based too, which means you can make some of the best tasting jerky in your life with ground up meat. Yes, you can pick up a couple pounds of ground chuck and in a few hours have a huge bag of jerky that tastes better than anything you could ever buy at a store. Not only that, it will be easy to chew, inexpensive, and nobody will ever be able to tell you made it from ground up meat. In fact, most people won't believe you when you tell them. These recipes are all a lot of fun, and they create jerky with a wide range of flavors. Feel free to skip around and read the recipes to see what you like before you start. Once you find a few recipes you like, you can get started making some amazing jerky that you might even be surprised you could create with just a simple dehydrator and a jerky gun. It's actually really easy to make jerky at home, and it only takes about 30 minutes of prep time. After that, the dehydrator does all of the work, and you just wait for your delicious jerky to come out a few hours later. Couldn't be easier. Finally, if you still need a dehydrator and a jerky gun, don't worry. I have a $40 dehydrator and a $15 jerky gun, and I've made hundreds of recipes. You don't need anything more, and it's an investment that will pay itself back after you make your first few batches.
