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Author: Michelle Horgan
Publisher: Atrium
ISBN: 9781782053873
Category : Cooking
Languages : en
Pages : 328
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Book Description
The English Market was established in 1788 and is famous throughout Ireland and beyond for its cornucopia of produce including olives, fish, organic meats and poultry, fruit and vegetables and delicious breads, cakes and cheeses. Recipes from the English Market showcases this exciting melting pot of foodstuffs, ingredients and different food cultures.Recipes from the English Market gives a potted history of each stall holder. For example, Donagh O'Reilly is a third generation tripe producer, one of the few left in Ireland. Donagh's family have traded dressed trip for over 100 years from their stall in the English Market. Each stall holder provides their favourite recipes using their own produce. We have Pat O'Connell's recipe for O'Connell's lemon sole fillets with Dublin Bay prawns. Today Pat's stall probably ranks as the most famous fish stall in both Ireland and the UK since the visit of Queen Elizabeth II during her state visit in May, 2011. The atmosphere, sights and smells make the English Market a shopping experience unlike any other in the city. There is a great mix of traditional Cork fare and exciting new foods from many parts of the world and together with the long standing family-run stalls contribute to the unique appeal and atmosphere of this market. It is no surprise then that the English Market was voted one of the top ten best food markets in Europe by the Observer Food Magazine and Rick Stein said "In my opinion this is the best covered market in the UK and Ireland."
Author: Michelle Horgan
Publisher: Atrium
ISBN: 9781782053873
Category : Cooking
Languages : en
Pages : 328
Get Book Here
Book Description
The English Market was established in 1788 and is famous throughout Ireland and beyond for its cornucopia of produce including olives, fish, organic meats and poultry, fruit and vegetables and delicious breads, cakes and cheeses. Recipes from the English Market showcases this exciting melting pot of foodstuffs, ingredients and different food cultures.Recipes from the English Market gives a potted history of each stall holder. For example, Donagh O'Reilly is a third generation tripe producer, one of the few left in Ireland. Donagh's family have traded dressed trip for over 100 years from their stall in the English Market. Each stall holder provides their favourite recipes using their own produce. We have Pat O'Connell's recipe for O'Connell's lemon sole fillets with Dublin Bay prawns. Today Pat's stall probably ranks as the most famous fish stall in both Ireland and the UK since the visit of Queen Elizabeth II during her state visit in May, 2011. The atmosphere, sights and smells make the English Market a shopping experience unlike any other in the city. There is a great mix of traditional Cork fare and exciting new foods from many parts of the world and together with the long standing family-run stalls contribute to the unique appeal and atmosphere of this market. It is no surprise then that the English Market was voted one of the top ten best food markets in Europe by the Observer Food Magazine and Rick Stein said "In my opinion this is the best covered market in the UK and Ireland."
Author: Janet Fletcher
Publisher: Chronicle Books
ISBN: 1452104611
Category : Cooking
Languages : en
Pages : 208
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Book Description
“A warm and charming book, where Fletcher’s passion for the produce gently shines . . . Meandering and passionate . . . like an afternoon at the market.” —Heavy Table Introduction by Alice Waters Sporting a gorgeous new cover, Fresh from the Farmers’ Market just got a little fresher. With more home cooks falling in love with the unbeatable flavor of farm-fresh fruits and vegetables, there has never been a better time to serve fruits and vegetables at mealtime. This wonderfully useful cookbook is a celebration of market bounty with luscious color photographs and more than seventy-five mouthwatering recipes. Each delicious soup, salad, entrée, and dessert makes the most of the season’s best. James Beard Award–winning author Janet Fletcher guides shoppers through the market, sharing tips on selection and storage as well as advice from the farmers themselves, so readers can turn peak-season produce into delicious eating, year-round. “This newly published book is an indispensable companion for all farmer’s market fans and food lovers . . . It’s conveniently divided into seasons so a quick glance through the appropriate seasonal section, before you head off to the market, will give great inspiration for shopping.” —Ditty’s Saturday Market
Author: Clotilde Dusoulier
Publisher: Clarkson Potter
ISBN: 0307984834
Category : Cooking
Languages : en
Pages : 226
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Book Description
Cook from the farmer’s market with inspired vegetarian recipes—many of which are gluten-free and dairy-free—with a French twist, all highlighting seasonal produce. Beloved ChocolateAndZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. In The French Market Cookbook, she takes us through the seasons in 82 recipes—and explores the love story between French cuisine and vegetables. Choosing what’s ripe and in season means Clotilde does not rely heavily on the cheese, cream, and pastas that often overpopulate vegetarian recipes. Instead she lets the bright flavors of the vegetables shine through: carrots are lightly spiced with star anise and vanilla in a soup made with almond milk; tomatoes are jazzed up by mustard in a gorgeous tart; winter squash stars in golden Corsican turnovers; and luscious peaches bake in a cardamom-scented custard. With 75 color photographs of the tempting dishes and the abundant markets of Paris, and with Clotilde’s charming stories of shopping and cooking in France, The French Market Cookbook is a transportive and beautiful cookbook for food lovers everywhere.
Author: Jane Grigson
Publisher: Penguin Uk
ISBN: 9780140469264
Category : Cooking
Languages : en
Pages : 384
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Book Description
A selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.
Author: Laura C. Martin
Publisher: Union Square & Co.
ISBN: 1402787464
Category : Cooking
Languages : en
Pages : 280
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Book Description
Lose the sugar with recipes for sweet and savory treats that use only natural sweeteners and seasonal products: no white sugar, corn syrup, or chemical substitutes allowed. Celebrity chefs from across America contribute their favorite recipes to this unique collection, which offers suggestions for delicious dairy- and gluten-free treats, along with vegan and low-fat variations. And every recipe has been tested and re-tested to perfection. Plus, Laura Martin demystifies the art of substituting natural sweeteners for refined products, so readers can use these sure-fire alternatives in their own favorite dishes!
Author: Price, Vincent
Publisher: Courier Dover Publications
ISBN: 1606600729
Category : Cooking
Languages : en
Pages : 514
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Book Description
"Good cooking is where you find it," according to the authors of this unique collection, whose international smorgasbord ranges from the haute cuisine of Europe's finest restaurants to the juicy hot dogs at Dodger Stadium. In perhaps the first celebrity cookbook, famed actor Vincent Price and his wife, Mary, present mouthwatering recipes from around the world in simplified, unpretentious forms that anyone can make and enjoy. Selected from London's The Ivy, Madrid's Palace Hotel, New York's Sardi's, and other legendary establishments, the recipes are accompanied by witty commentaries, while color photos and atmospheric drawings by Fritz Kredel make this one of the most beautiful books of its kind. Includes a Retrospective Preface by the couple's daughter, Victoria Price, and a new Foreword by Wolfgang Puck.
Author: Darina Allen
Publisher: Kyle Books
ISBN: 085783696X
Category : Cooking
Languages : en
Pages : 1085
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Book Description
Ireland's rich culinary heritage is brought to life in this new edition of Darina's bestselling Irish Traditional Cooking. With 300 traditional dishes, including 100 new recipes, this is the most comprehensive and entertaining tome on the subject. Each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next. Darina's fascination with Ireland's culinary heritage is illustrated with chapters on Broths & Soups, Fish, Game, Vegetables and Cakes & Biscuits. She uses the finest of Ireland's natural produce to give us recipes such as Sea Spinach Soup, Potted Ballycotton Shrimps with Melba Toast and Rhubarb Fool.
Author: Paul Carton
Publisher: Read Books Ltd
ISBN: 1473355664
Category : Cooking
Languages : en
Pages : 22
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Book Description
This vintage book contains a wonderful collection of innovative vegetarian recipes, all of which contain either pasta, or rice. From Ravioli and Gnocchi, to Macaroni á la Lyonnaise, this easy-to-digest and novice-friendly cookbook contains a wealth of interesting recipes that are sure to appeal to modern vegetarians and healthy-eaters alike. Contents include: "Macaroni á la Napolitaine", "Macaroni á l'Italienne", "Macaroni au gratin", "Macaroni Gratiné á l'Anglaise", "Macaroni au Gratin", "Macaroni á la Milanaise", "Macaroni á la Lyonnaise", "Macaroni au jus", "Macaroni Fourré", "Nouilles", "Gnocchi", "Ravioli", "Rice", etcetera. Many antiquarian texts such as this are increasingly hard to come by and expensive, and it is with this in mind that we are republishing this book now in an affordable, modern, high quality edition. It comes complete with a specially commissioned new introduction to vegetarianism.
Author: Michael Phillips
Publisher: Abrams
ISBN: 1613125410
Category : Travel
Languages : en
Pages : 955
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Book Description
This celebration of Manhattan’s culinary landmark features “recipes as diverse as its various denizens, and a history of its origins” (The New York Times). In New York City’s landmark National Biscuit Company building, Chelsea Market has inspired countless tourists and locals alike with its vegetable, meat, and seafood shops, top-notch restaurants, kitchen supply stores, and everything food-related in between. In celebration of its fifteen-year milestone, The Chelsea Market Cookbook collects the most interesting and famous recipes from the market’s eclectic vendors and celebrity food personalities. Archival images, gorgeous food photography, and cooking and entertaining tips and anecdotes accompany the 100 recipes, ranging from Buddakan’s Hoisin Glazed Pork Belly, to Sarabeth’s Velvety Cream of Tomato Soup, to Ruthy’s Rugelach. Finally, you can bring the fun and tastes of this immensely popular food emporium to your home kitchen.
Author: Emma Macdonald
Publisher: Watkins Media Limited
ISBN: 1848991428
Category : Cooking
Languages : en
Pages : 428
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Book Description
Everyone can enjoy the fruits of their labors with Artisan Preserving, the seminal book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, jellies, pickles, chutneys, relishes, cordials, fruit liqueurs, sauces, confits and terrines, fruit curds, cheeses and butters, and dried fruits and vegetables. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, elderflower cordial, mint jelly, onion marmalade, mango chutney, sloe gin, raspberry jam and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving!
