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Author: Molly Yeh
Publisher: Rodale Books
ISBN: 1623366968
Category : Cooking
Languages : en
Pages : 312
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Book Description
Through more than 120 recipes, the star of Food Network’s Girl Meets Farm celebrates her Jewish and Chinese heritage and explores home, family, and Midwestern farm life. “This book is teeming with joy.”—Deb Perelman, Smitten Kitchen In 2013, food blogger and classical musician Molly Yeh left Brooklyn to live on a farm on the North Dakota-Minnesota border, where her fiancé was a fifth-generation Norwegian-American sugar beet farmer. Like her award-winning blog My Name is Yeh, Molly on the Range chronicles her life through photos, new recipes, and hilarious stories from life in the city and on the farm. Molly’s story begins in the suburbs of Chicago in the 90s, when things like Lunchables and Dunkaroos were the objects of her affection; continues into her New York years, when Sunday mornings meant hangovers and bagels; and ends in her beloved new home, where she’s currently trying to master the art of the hotdish. Celebrating Molly's Jewish/Chinese background with recipes for Asian Scotch Eggs and Scallion Pancake Challah Bread and her new hometown Scandinavian recipes for Cardamom Vanilla Cake and Marzipan Mandel Bread, Molly on the Range will delight everyone, from longtime readers to those discovering her glorious writing and recipes for the first time. Molly Yeh can now be seen starring in Girl Meets Farm on Food Network, where she explores her Jewish and Chinese heritage and shares recipes developed on her Midwest farm.
Author: Dewey Henry
Publisher: Strategic Book Publishing Rights Agency
ISBN: 1622124324
Category : Biography & Autobiography
Languages : en
Pages : 109
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Book Description
When a passion comes over us, we must respond. It is a sin if we don't. So I guess this has to be my response. There are five things in this world that I live for. One is my wife. Two is cooking. Three is golf. Four are dogs. I am fifth. As I was playing golf with my wife and had our dogs in the cart, while drinking a fifth of booze, I decided to write a book on cooking. Actually, this is a book with my recipes as well as the humorous stories behind the recipes. I have cooked all of my life. My Story Book Cook Book tells just some of the things I have experienced. See what's cooking in my world!
Author: Attila d’Hun Gyarmati
Publisher: AuthorHouse
ISBN: 1463454058
Category : Cooking
Languages : en
Pages : 198
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Book Description
I offer this book as a troubadour, leading his listeners to a mystical playground. There are stories to most recipes in this book, and they are not based on, or subjected to scientific research, but rather, whimsical in nature. Delightful reading and delicious eating was, is and will be, as it should, through the ages. Attila d Huns Storybook-Cookbook is a collection of multi cultural, ancient, authentic, original and contemporary recipes. The author hopes to inspire many inexperienced cooks to create delicious meals to impress friends and family members by reading the stories first. The association of the stories and related recipes, in this book, will go beyond Pavlovs classical conditioning theory. The stimulus will be at a higher conscious level, where the intelligent and curious inquisition will stimulate the readers salivary glands and taste buds. Easy to follow recipes! Cooking was never so easy, and hopefully will never be the same!
Author: Anson Mills
Publisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 396
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Book Description
"My Story" by Anson Mills. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
Author: James Oliver Curwood
Publisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 155
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Book Description
This book is a collection of short stories from 1924 by six amazing best-selling authors: "The Gay Old Dog" by Edna Ferber, "The Escape of Mr. Trimm" by Irvin S. Cobb, "Point" by Peter B. Kyne, "Kazan" by James Oliver Curwood, "The Third Man" by Meredith Nicholson, and "Money to Burns" by H.C. Witwer".
Author: Vindex Tengker
Publisher: Gramedia Pustaka Utama
ISBN: 6020303608
Category : Cooking
Languages : en
Pages : 224
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Book Description
"""Great idea to come up with your own book. I think it is quite straight forward and the recipes and methods are easy to understand. It always depends what crowd you would like to attract and with this book I believe you will for sure attract even a lot of people that do not have any experience in the food and beverage industry. I wish you good luck and success. - Andre Buser - Executive Chef Kempinski Hotel Jakarta I fully support and respect your eff orts and I think that you are becoming an inspiration for many expat and local chefs here. I like the idea of the book, especially the story you are telling; it’s a very good read. The culinary content is interesting and covers wide range of topics; the recipes are manageable. Wish you all the best and I am sure you will do well with the book ! - Eduard Betz - Executive Chef Hotel Borobudur Jakarta Buku ini merupakan suatu karya dengan koleksi resep memesona, sarat dengan informasi inspiratif, yang diharapkan dari seorang Chef Vindex Valentino Tengker (VVT). VVT memulai kariernya sebagai chef departie pada umur 21 di hotel berbintang lima tahun 1989 setelah menyelesaikan pendidikan formalnya di bagian perhotelan dan dengan bimbingan Ibu Suryatini N. Ganie, Pemimpin Redaksi Majalah SELERA, satu food magazine. - N. Ganie -"""
Author: Library of Congress. Copyright Office
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1500
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Book Description
Author: J. George Frederick
Publisher: Courier Corporation
ISBN: 0486156478
Category : Cooking
Languages : en
Pages : 207
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Book Description
Visitors to the Pennsylvania Dutch country in Pennsylvania are usually delighted with the unique food tradition that survives there among the hills and small, well-tended farms. Ultimately based on the rich cookery of the peasants and small townspeople of the Rhineland and Switzerland, "Dutch" cookery has expanded into the new foodstuffs and materials that America has to offer, and it is one of the gastronomic treats of the country. Dishes such as apple soup, baked bananas, Dutch liver dumplings, spaetzle and braten, walnut shad, and oyster peppers are enjoyed by almost everyone. One of the difficulties about Dutch cookery, however, is that is always has been a home cooking style within a closely knit community, and it does not go by cookbooks. Until this book appeared, the best that one could do was to try to cadge an occasional recipe from a Dutch acquaintance or a local inn. Mr. George Frederick, one-time president of the Gourmet Society of New York, was in an unmatched position to record the delights of Dutch cookery. Himself a native Pennsylvania Dutchman, with access to countless kitchens and family cooking secrets, he was also a gourmet of international stature. He has gathered together 358 recipes that show the Dutch tradition at its strongest, all dishes with the unique savor that distinguishes them from their occasional counterparts in other cooking systems. His book is so good that it in turn has been taken over by many Pennsylvania resorts as the official cookbook. To list only a few of the mouthwatering recipes that Mr. Frederick gives in clear, accurate recipes that you can prepare: Dutch spiced cucumbers, raspberry sago soup, pretzel soup, squab with dumplings Nazareth, shrimp wiggle, Dutch beer eel, sherry sauerkraut, cheese custard, currant cakes, and many fine dumplings, pancakes, and soups . All types of food are covered.
Author: MARY A. LIVERMORE
Publisher:
ISBN:
Category :
Languages : en
Pages : 786
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Book Description
Author: Joy Sheffield Harris
Publisher: Arcadia Publishing
ISBN: 1467143197
Category : History
Languages : en
Pages : 176
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Book Description
From a simple one-story cabin in the piney woods of the Panhandle to a high-rise condo along the glistening waterways, Cracker cooking in Florida has evolved with our tastes and times. When supplies were limited and the workday arduous, black coffee with leftover cornbread might serve as breakfast. Today's bounty and life's relative ease bring mornings with lattes and biscotti, biscuits and sausage gravy. What's on the plate has changed, but our heritage infuses who we are. As we follow the path laid out by gastronomic pioneers, this culinary quest, guided by sixth-generation Cracker Joy Sheffield Harris, will whet your appetite with recipes and sumptuous reflections. Pull up a chair and dig in.
Author: Melissa A. Goldthwaite
Publisher: NYU Press
ISBN: 1479854441
Category : Social Science
Languages : en
Pages : 367
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Book Description
Whether a five-star chef or beginning home cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones. Organized like a cookbook, Books That Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature—forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books That Cook reveals the range of ways authors incorporate recipes—whether the recipe flavors the story or the story serves to add spice to the recipe. Books That Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book.
