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Author: Art Ginsburg
Publisher:
ISBN: 9780688116019
Category : Cookery (Pasta)
Languages : en
Pages : 0
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Book Description
Over 100 recipes for salads, soups, desserts, side dishes, and sauces.
Author: Art Ginsburg
Publisher:
ISBN: 9780688116019
Category : Cookery (Pasta)
Languages : en
Pages : 0
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Book Description
Over 100 recipes for salads, soups, desserts, side dishes, and sauces.
Author: Food Food Test Kitchen
Publisher:
ISBN: 9780991193462
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
"More than 130 mouthwatering recipes"--Cover.
Author: Art Ginsburg
Publisher: Contemporary Books
ISBN: 9781580400633
Category : Cooking
Languages : en
Pages : 214
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Book Description
More than 150 no-nonsense recipes, plus helpful hints for keeping you on track.
Author: Sunset Books
Publisher: Sunset Books/Sunset Publishing Corporation
ISBN: 9780376020109
Category : Cooking
Languages : en
Pages : 244
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Book Description
If you love to prepare healthy, delicious meals for your family but find yourself hard pressed for time, this is the recipe collection for you.
Author: Naz Deravian
Publisher: Flatiron Books
ISBN: 1250190762
Category : Cooking
Languages : en
Pages : 623
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Book Description
Winner of the IACP 2019 First Book Award presented by The Julia Child Foundation "Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.
Author: Andy Ricker
Publisher: Ten Speed Press
ISBN: 1607742888
Category : Cooking
Languages : en
Pages : 306
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Book Description
A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients. Ricker shares more than fifty of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings. But Pok Pok is more than just a collection of favorite recipes: it is also a master course in Thai cooking from one of the most passionate and knowledgeable authorities on the subject. Clearly written, impeccably tested recipes teach you how to source ingredients; master fundamental Thai cooking techniques and skills; understand flavor profiles that are unique to Southeast Asian cuisine; and combine various dishes to create show-stopping, well-balanced meals for family and friends. Filled with thoughtful, colorful essays about Ricker’s travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the rich history, vibrant culture, and unparalleled deliciousness of Thai food.
Author: Diana Henry
Publisher: Mitchell Beazley
ISBN: 178472324X
Category : Cooking
Languages : en
Pages : 528
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Book Description
The beautiful new edition of Diana Henry's classic Crazy Water, Pickled Lemons is OUT NOW *** As featured in the Daily Telegraph's 'Best cookbooks to turn to in isolation' Diana Henry named Best Cookery Writer at Fortnum & Mason Food & Drink Awards 2015 Winner - James Beard Award: Best Book, Single Subject The Guild of Food Writers named Diana Henry as Cookery Journalist of the Year 2015 Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry offers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.
Author: Bill Buford
Publisher: Vintage
ISBN: 0385353197
Category : Cooking
Languages : en
Pages : 447
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Book Description
“You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.
Author: Food Test Kitchen Food Test Kitchen
Publisher:
ISBN: 9781580406901
Category : Cooking
Languages : en
Pages : 240
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Book Description
What if you could enjoy all of your favorite rich and hearty comfort food dishes without any of the guilt? With Mr. Food Test Kitchen's Guilt-Free Comfort Favorites, you can! In collaboration with our friends at the American Diabetes Association, we've gone back and re-imagined more than 130 classic comfort foods, working meticulously to keep the flavor while losing the fat, carbs, and calories.
Author: Kelli Ferrell
Publisher: Vmh Publishing
ISBN: 9781947928954
Category : Cooking
Languages : en
Pages : 72
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Book Description
Enjoy delicious southern meals every day of the week with Kooking with Kelli's simple to prepare mouth-watering dishes. Kooking with Kelli is infused with inspiration and recipes, that have been passed down from generation to generation, and includes signature dishes.