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Author: Donna Kelly
Publisher: Gibbs Smith
ISBN: 1423660404
Category : Cooking
Languages : en
Pages : 221
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Book Description
Sweet and savory recipes that celebrate this classic finger food. Simply put, the quesadilla is a delightful package of melted cheesy goodness—all sandwiched inside crispy tortillas. But now these little gooey snacks we all used to make as kids have evolved into savory meals and scrumptious desserts that are bursting with flavor. Featuring all new photography, Quesadillas contains some of these delicious favorites, including Roasted Veggie and Goat Cheese, Thai Peanut, Parmesan-Crusted Italian, Chicken Caesar, Philly Cheesesteak, Peanut Butter Apple, Triple Chocolate Decadence, and Pecan-Crusted Pear. Quesadillas are so simple, delicious, and easy to make that their popularity is ever increasing. So, why not make your favorite meal or dessert into a quesadilla?
Author: Donna Kelly
Publisher: Gibbs Smith
ISBN: 1423660404
Category : Cooking
Languages : en
Pages : 221
Get Book Here
Book Description
Sweet and savory recipes that celebrate this classic finger food. Simply put, the quesadilla is a delightful package of melted cheesy goodness—all sandwiched inside crispy tortillas. But now these little gooey snacks we all used to make as kids have evolved into savory meals and scrumptious desserts that are bursting with flavor. Featuring all new photography, Quesadillas contains some of these delicious favorites, including Roasted Veggie and Goat Cheese, Thai Peanut, Parmesan-Crusted Italian, Chicken Caesar, Philly Cheesesteak, Peanut Butter Apple, Triple Chocolate Decadence, and Pecan-Crusted Pear. Quesadillas are so simple, delicious, and easy to make that their popularity is ever increasing. So, why not make your favorite meal or dessert into a quesadilla?
Author: Donna Kelly
Publisher: Gibbs Smith
ISBN: 1423616650
Category : Cooking
Languages : en
Pages : 130
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Book Description
From the author of French Toast: Stacked, Stuffed, Baked, sweet and savory variations of the classic Mexican dish. Simply put, the quesadilla is a delightful package of melted cheesy goodness―all sandwiched inside crispy tortillas. But now these little gooey snacks have evolved into savory meals and scrumptious desserts that are bursting with flavor. Made to fill any amount of hunger, quesadillas can be stuffed with foods and spices from almost any culture. You can try all sorts of mouthwatering combinations like the BLT, Thai Peanut, Roasted Veggie and Goat Cheese, Parmesan-Crusted Italian, Philly Cheesesteak, Roasted Ratatouille, and Chicken Caesar. Even dessert quesadillas like Triple Chocolate Decadence, Peanut Butter Apple, and S’mores have made their debut. Quesadillas are so simple, delicious, and easy to make. So, why not make your favorite meal or dessert into a quesadilla? “After an introduction featuring cooking techniques, ingredient tips, and serving suggestions, Kelly…shares specific instructions for beginners on, e.g., how to remove pepper seeds…These simple recipes, with ten ingredients or fewer, are perfect to make with children. Highly recommended.”—Library Journal
Author: Juan Pablo Villalobos
Publisher: Macmillan
ISBN: 0374533954
Category : Fiction
Languages : en
Pages : 193
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Book Description
"A novel about the sometimes comic dangers of growing up in Mexico in the '80s"--
Author: Juan Pablo Villalobos
Publisher: Macmillan + ORM
ISBN: 0374709033
Category : Fiction
Languages : en
Pages : 59
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Book Description
"A brief and majestic debut." —Matías Néspolo, El Mundo Tochtli lives in a palace. He loves hats, samurai, guillotines, and dictionaries, and what he wants more than anything right now is a new pet for his private zoo: a pygmy hippopotamus from Liberia. But Tochtli is a child whose father is a drug baron on the verge of taking over a powerful cartel, and Tochtli is growing up in a luxury hideout that he shares with hit men, prostitutes, dealers, servants, and the odd corrupt politician or two. Long-listed for The Guardian First Book Award, Down the Rabbit Hole, a masterful and darkly comic first novel, is the chronicle of a delirious journey to grant a child's wish.
Author: Victoria Wise
Publisher: Workman Publishing
ISBN: 9780894803642
Category : Cooking
Languages : en
Pages : 308
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Book Description
Like a blank canvas but much tastier, the ubiquitous corn or flour tortilla is the perfect vehicle for every sort of food. A passionate feast of tacos--as well as burritos, tostadas, quesadillas, chimichangas, and the big enchilada (Red or Green Chicken)--here are over 200 recipes for well-filled tortillas. Illustrations throughout.
Author: Snoop Dogg
Publisher: Chronicle Books
ISBN: 1452180865
Category : Cooking
Languages : en
Pages : 194
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Book Description
Welcome to tha Boss Dogg's Kitchen The first cookbook and recipe book from Tha Dogg: You've seen Snoop work his culinary magic on VH1's Emmy-nominated Martha and Snoop's Potluck Dinner Party, and now, Tha Dogg's up in your kitchen...with his first cookbook. Recipe book that delivers 50 recipes straight from Snoop's own collection: Snoop's cookbook features OG staples like Baked Mac & Cheese and Fried Bologna Sandwiches with Chips, and new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. And it don't stop...Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain. If you're a fan of celebrity cookbooks such as Bob's Burgers, Magnolia Table Cookbook, Margaritaville cookbook, or the Gilmore Girls Eat Like a Gilmore; the Doggfather's got you covered – complete with epic stories and behind-the-scenes photos that bring his masterpieces to life.
Author: Storm Garner
Publisher: The Experiment, LLC
ISBN: 1615196641
Category : Cooking
Languages : en
Pages : 470
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Book Description
Prized recipes and tales of home, work, and family—from the immigrant vendor-chefs of NYC’s first and favorite night market On summer Saturday nights in Queens, New York, mouthwatering scents from Moldova to Mexico fill the air. Children play, adults mingle . . . and, above all, everyone eats. Welcome to the Queens Night Market, where thousands of visitors have come to feast on amazing international food—from Filipino dinuguan to Haitian diri ak djon djon. The World Eats Here brings these incredible recipes from over 40 countries to your home kitchen—straight from the first- and second-generation immigrant cooks who know them best. With every recipe comes a small piece of the American story: of culture shock and language barriers, of falling in love and following passions, and of family bonds tested then strengthened by cooking. You’ll meet Sangyal Phuntsok, who learned to make dumplings in a refugee school for Tibetan children; now, his Tibetan Beef Momos with Hot Sauce sell like hotcakes in New York City. And Liia Minnebaeva will blow you away with her Bashkir Farm Cheese Donuts—a treat from her childhood in Oktyabrsky in western Russia. Though each story is unique, they all celebrate one thing: Food brings people together, and there’s no better proof of that than the Queens Night Market, where flavors from all over the world can be enjoyed in one unforgettable place.
Author: Jeffrey M. Pilcher
Publisher: Oxford University Press
ISBN: 0190655771
Category : Cooking
Languages : en
Pages : 311
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Book Description
"In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine"--
Author: Ali Slagle
Publisher: Clarkson Potter
ISBN: 0593232518
Category : Cooking
Languages : en
Pages : 401
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Book Description
JAMES BEARD AWARD NOMINEE • 150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle “Ali has pulled off the near-impossible with a collection of delicious, doable, recipes that don’t just tell you how to make a specific dish, but how to expand your way of thinking.”—Sohla El-Waylly, chef and all-around awesome person ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Food & Wine, Salon, Saveur, Mother Jones, Delish, Epicurious With minimal ingredients and maximum joy in mind, Ali Slagle's no-nonsense, completely delicious recipes are ideal for dinner tonight—and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic. Maybe it’s Fish & Chips Tacos tonight, a bowl of Olive Oil-Braised Chickpeas tomorrow, and Farro Carbonara forever and ever. All come together with fewer than eight ingredients and forty-five minutes, using one or two pots and pans. Half the recipes are plant-based, too. Organized by main ingredients like eggs, noodles, beans, and chicken, chapters include quick tricks for riffable cooking methods and flavor combinations so that dinner bends to your life, not the other way around (no meal-planning required!). Whether in need of comfort and calm, fire and fun—directions to cling to, or the inspiration to wing it—I Dream of Dinner (so You Don't Have To) is the only phone-a-friend you need. That’s because Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and desire for everyone, everywhere, to make great food—and fast. (Phew!)
Author: Sam Sifton
Publisher: Ten Speed Press
ISBN: 1984858483
Category : Cooking
Languages : en
Pages : 258
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Book Description
NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.
