Savor the Flavor of Oregon PDF Download
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Author: Junior League of Eugene
Publisher: Wimmer Cookbooks
ISBN: 9780960797615
Category : Community cookbooks
Languages : en
Pages : 0
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Book Description
Recipes from the Pacific Northwest, compiled by the Junior Leage of Eugene, OR.
Author: Junior League of Eugene
Publisher: Wimmer Cookbooks
ISBN: 9780960797615
Category : Community cookbooks
Languages : en
Pages : 0
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Book Description
Recipes from the Pacific Northwest, compiled by the Junior Leage of Eugene, OR.
Author: Rowan Jacobsen
Publisher: Bloomsbury Publishing USA
ISBN: 1596916486
Category : Cooking
Languages : en
Pages : 282
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Book Description
"Terroir" is French for taste of place. In this book, a James Beard Award-winning author explores many of the North American foods that depend on place for their unique flavor, including salmon from Alaska's Yukon River and honey from the tupelo-lined banks of the Apalachicola River.
Author: Mandy Naglich
Publisher: Citadel Press
ISBN: 0806542314
Category : Cooking
Languages : en
Pages : 290
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Book Description
You love to eat. But do you know how to taste? Now award-winning expert certified food and beverage taster and lifestyle journalist Mandy Naglich gives you a seat at the table beside the best of the best in the fascinating world of tasting—and reveals how to hone your tasting superpowers like a pro. This instant classic is both a sumptuous behind-the-scenes tour and a fun, appetizing, and informative how-to that covers everything from wine and cheese to ice cream and honey, tea, chocolate, and even water, to the science within your taste buds. Whether it’s a meaningful meal or a favorite nostalgic road trip snack, we know what we like to eat. But even when it comes to the most vivid and memorable dishes it’s tough to say what exactly makes them so delicious.Now award-winning expert certified food and beverage taster and lifestyle journalist Mandy Naglich reveals how to hone your tasting superpowers like a pro. Take a seat beside highly-trained cheese analysts, world-class sommeliers, competitive whiskey tasters, internationally recognized chefs, and sensory scientists as experts divulge the secrets to discerning the notes in a range of ingredients, from a dab of honey to a spoonful of olive oil—and even a sip of mineral water. Discover why a James Beard award-winner was visibly nervous before a blindfolded taste test on Top Chef Masters, and how coffee farmers base growing practices on the palate of one world-renowned authority. Learn why your taste buds respond to variables such as food temperature and background music. What the flavor distinction is between a pomme fruit and a stone fruit, how to judge the acidity of anything, from a cup of tea to a square of dark chocolate—and how understanding flavor can impact the way you understand the world. A rich journey for the flavor-obsessed, this instant classic is both a practical guide and a sumptuous meditation on how to savor all things delicious—on the plate and in life. Mandy Naglich is a food and beverage journalist, beer educator, Advanced Cicerone, AROXA Certified Taster, WSET Spirits, Certified Cider Professional, and National Homebrew Competition Gold Medalist. She chronicles her adventrues in the world of beer on her popular blog beerswithmandy.com and on Instagram @beerswithmandy. When she’s not traveling the world to follow a story or try a new restaurant, Mandy lives, writes, and brews in New York City with her husband, Wes, and their dog, Chewy.
Author: Julie Sahni
Publisher: William Morrow
ISBN: 9780688069766
Category : Cooking
Languages : en
Pages : 328
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Book Description
"In Savoring Spices and Herbs, Julie Sahni's extraordinary culinary wisdom and good company make cooking come alive. Not only will the education in taste she gives you transform your cooking but it will enhance your understanding of every other cookbook on your shelf. With nearly two hundred surprisingly simple, yet extraordinary delicious recipes, Sahni explores the flavor secrets of herbs and spices in combination with other foods." "Here you'll come to understand how celery seed rounds out flavor, how paprika makes sauces silky and smooth, how cardamom and nutmeg lure the natural sweetness from food, how oregano and rosemary make surprisingly light a soup of pasta and beans, why tuna stands up so well to mustard, how bay leaves impart a spicy lemony aroma to salmon, and how fresh figs can thicken a sauce. Many spices and herbs do more than add flavor. Sahni explains how to use them to brighten color, develop texture, preserve, and tenderize." "Sahni works her culinary alchemy into exhilarating, inspired recipes for appetizers, soups, fish and shellfish, poultry and meat, special salads and vegetarian meals, pastas and pilafs, vegetables and fruits, sauces, salsas, and spicy condiments, and breads, desserts, cookies, and beverages."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 223
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Book Description
Author: Maya Kaimal
Publisher: Morrow Cookbooks
ISBN: 9780060192570
Category : Cooking
Languages : en
Pages : 240
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Book Description
Introduces the staples, basic ingredients, and spices that make up Southern Indian cuisine.
Author: Barb Stuckey
Publisher: Simon and Schuster
ISBN: 1439190739
Category : Cooking
Languages : en
Pages : 418
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Book Description
"The science of taste and how to improve your sense of taste so that you get the most out of every bite"--
Author: Kusuma Cooray
Publisher: University of Hawaii Press
ISBN: 9780824824167
Category : Cooking
Languages : en
Pages : 294
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Book Description
A native of Sri Lanka and one of Hawai'i's most celebrated chefs, Kusuma Cooray is a pioneer in the blending of Asian spices and herbs with Western ingredients to create flavorful and aromatic dishes that please both the eye and the palate. In Burst of Flavor: The Fine Art of Cooking with Spices, Chef Cooray combines the foods of her South Asian childhood (spicy curries, fresh vegetables and fruits, curd, treacle) with her later discoveries as a culinary student in Europe (ripe cheeses, wine, crusty breads, creme fraiche) in new and imaginative ways. Throughout her diverse culinary education and experiences, Chef Cooray's love of spices and herbs never diminished. This compilation of more than 200 recipes showcases her bold use of fresh herbs and spices, from the familiar (nutmeg, fennel, saffron, basil) to the exotic (burnet, ajowan, mace, neem). Several dishes--a caviar and blini appetizer created for Rudolf Nureyev, a soup celebrating a visit by Jacqueline Kennedy Onassis--are accompanied by lively anecdotes. Chef Cooray also provides some food history and serving suggestions-all written in her graceful and engaging style. Noted wine expert Richard Field contributes guidelines for wine selection and makes recommendations for ten specially selected recipes. A helpful glossary explains the characteristics and origin of the spices and herbs used in the recipes. Here is ample evidence of Chef Cooray's talent for creating exciting combinations of ingredients and flavors and for bringing out the best in each.
Author: Bernard L. Herman
Publisher: UNC Press Books
ISBN: 1469653486
Category : Cooking
Languages : en
Pages : 395
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Book Description
Nestled between the Chesapeake Bay and the Atlantic Ocean, and stretching from Hampton Roads to Assateague Island, Virginia's Eastern Shore is a distinctly southern place with an exceptionally southern taste. In this inviting narrative, Bernard L. Herman welcomes readers into the communities, stories, and flavors that season a land where the distance from tide to tide is often less than five miles. Blending personal observation, history, memories of harvests and feasts, and recipes, Herman tells of life along the Eastern Shore through the eyes of its growers, watermen, oyster and clam farmers, foragers, church cooks, restaurant owners, and everyday residents. Four centuries of encounter, imagination, and invention continue to shape the foodways of the Eastern Shore of Virginia, melding influences from Indigenous peoples, European migrants, enslaved and free West Africans, and more recent newcomers. Herman reveals how local ingredients and the cooks who have prepared them for the table have developed a distinctly American terroir--the flavors of a place experienced through its culinary and storytelling traditions. This terroir flourishes even as it confronts challenges from climate change, declining fish populations, and farming monoculture. Herman reveals this resilience through the recipes and celebrations that hold meaning, not just for those who live there but for all those folks who sit at their tables--and other tables near and far.
Author: Georgina G Henson
Publisher: Independently Published
ISBN:
Category : Cooking
Languages : en
Pages : 0
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Book Description
Are you a food lover who craves for mouth-watering delicacies to satisfy your taste buds? If yes, then this book is perfect for you. "Savor the Flavor: Irresistible Dishes for Epicurean Enthusiasts" is a comprehensive guide that provides you with an ultimate collection of irresistible dishes that are not only delicious but also easy to make. In this book, you'll discover a world of flavors and aromas that will tantalize your senses and leave you craving for more. From appetizers to main courses, and from desserts to drinks, this book has it all. The recipes are carefully curated to ensure that they are not only delectable but also healthy and nutritious. Reading Savor the Flavor has several benefits, including: - Discovering new and unique recipes that you can easily make at home - Enhancing your culinary skills and knowledge - Exploring a variety of flavors and cuisines from around the world - Learning about healthy and nutritious meal options - Making cooking a fun and enjoyable experience Featured list: - A comprehensive guide to irresistible dishes - A variety of recipes from around the world - Easy to follow instructions and simple ingredients - Nutritious and healthy meal options Grab a copy today to start your gastronomic journey and add some flavor to your life!
