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Author: Shane the Chef
Publisher:
ISBN: 9781912535583
Category :
Languages : en
Pages : 48
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Book Description
Author: Shane the Chef
Publisher:
ISBN: 9781912535583
Category :
Languages : en
Pages : 48
Get Book Here
Book Description
Author: Shane M. Chartrand
Publisher: House of Anansi
ISBN: 1487006055
Category : Cooking
Languages : en
Pages : 323
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Book Description
tawâw [pronounced ta-WOW]: Come in, you’re welcome, there’s room. Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities. Born to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is tawâw: Progressive Indigenous Cuisine, a book that traces Chartrand’s culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family’s acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory. Containing over seventy-five recipes — including Chartrand’s award-winning dish “War Paint” — along with personal stories, culinary influences, and interviews with family members, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.
Author: Shane Delia
Publisher: Lantern
ISBN: 9781921383731
Category : Cooking, Middle Eastern
Languages : en
Pages : 0
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Book Description
Shane Delia, owner of Melbourne's award-winning Maha, brings us his first cookbook, a superb collection of recipes that showcases his distinctive fusion of Middle Eastern and Mediterranean food, with a strong focus on the full-flavored dishes prepared by Shane's large Australian-Maltese family. Based on the freshest ingredients and cooked from the heart, Shane's recipes are designed to be served at a shared table. They include classic meze dishes, new takes on old favorites, and recipes that have been handed down through the generations, such as Shane's grandfather's spicy rabbit stew, and his mother-in-law's duck and apricot sambusek. He has also included some of his restaurant's signature dishes, such as the irresistible Turkish delight doughnuts with rosemary honey. More than just a cookbook, Maha is a tribute to family life, and to the role of food in sustaining the ties that bind.
Author: Shane Osborn
Publisher: Quadrille Publishing
ISBN: 9781844001613
Category : Appetizers
Languages : en
Pages : 160
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Book Description
Starters is a reflection of today's approach to eating. Whether at home or in a restaurant, we are increasingly inclined to eat a selection of starters or dine 'mezze' style over several light dishes, rather than consume the traditional three-course meal. This is a very special collection of adaptable, modern dishes presented in a clear and accessible way. The recipes in the book are conveniently arranged according to the occasion: nibbles and snacks; quick and easy recipes for casual meals; simple and satisfying dishes for family and friends; food for groups to accommodate larger gatherings; and posh food for entertaining to impress. The food is versatile and flexible, so dishes can be easily upsized to become lunches and suppers, or downsized to make visually stunning canapes or party food.
Author: Shane Delia
Publisher: Allen & Unwin
ISBN: 1952533384
Category : Cooking
Languages : en
Pages : 522
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Book Description
From Morocco, Malta and Andalucia in the west, to Turkey, Lebanon and Iran in the East, the food and flavours of the Middle East permeate almost every aspect of daily life in that region. Orange blossom and rose petals, spice- encrusted slow-cooked meats, fermented yoghurts, dates and olives - these are the flavours that have captivated visitors for centuries and that have experienced a recent surge in popularity in western kitchens. Following on from the popular television series, Spice Journey the book takes readers on a whirlwind tour of Middle Eastern food at its best. Awardwinning Maltese-Australian chef Shane Delia journeys to the well-trodden souks, street food stalls as well as private dining rooms of locals across six countries in the Middle East, in search of the most authentic and representative local recipes to bring back to his kitchen. Spice Journey offers 80 of these recipes distilled for the home cook, accompanied by hundreds of stunning images shot on location. This is a stunning volume for anyone who has ever dreamt of taking their own spice journey.
Author: Reggie Nadelson
Publisher: Simon and Schuster
ISBN: 1501116789
Category : Biography & Autobiography
Languages : en
Pages : 384
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Book Description
"Explore the iconic and beloved restaurant Balthazar, celebrating its twentieth anniversary in April 2017, in this lovingly crafted, behind-the-scenes look at the legendary New York institution. MK Fisher Award finalist Reggie Nadelson was granted unrestricted access to owner and brilliant restaurateur Keith McNally, the restaurant, the kitchens, the present and past staff, the restaurant's archives, and more. She follows the twenty-four-hour cycle of the SoHo hotspot itself and explores the history of both French brasseries and downtown Manhattan, weaving together a savory tale of design, economics, celebrity, and of course delicious food. Featuring stunning color photographs and ten new recipes from Balthazar head chef Shane McBride and chief baker Paula Oland, this beautiful book celebrates the rich history and continued success of this renowned restaurant."--Publisher's description.
Author: Kathryn Lukas
Publisher: Ten Speed Press
ISBN: 0399582665
Category : Cooking
Languages : en
Pages : 368
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Book Description
An authoritative and easy-to-use guide to fermentation with 100 recipes for fermented foods and drinks. IACP AWARD WINNER Fermented and live-culture foods are beloved for their bold and layered flavors as well as their benefits for gut health and boosting immunity, but until now, there hasn't been a book that is both authoritative and easy to use. The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with 100 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even mead. With trusted authors Kathryn Lukas, founder of mega brand Farmhouse Culture, and master fermenter and best-selling author Shane Peterson and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs--whether you are about to make your first batch of pickles or have been preserving foods for decades.
Author: Shane Delia
Publisher: Interlink Books
ISBN: 9781566560061
Category : Cooking
Languages : en
Pages : 0
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Book Description
From Morocco, Malta, and Andalusia in the West, to Turkey, Lebanon, and Iran in the East, the food and flavors of the Middle East permeate almost every aspect of daily life. Orange blossom and rose petals, spice-encrusted slow-cooked meats, fermented yogurts, dates, and olives—these are the flavors that have entranced visitors for centuries and that have recently experienced a surge in popularity in Western kitchens. Award-winning Maltese-Australian chef Shane Delia journeys to both the well-trodden souks and private dining rooms of locals across six countries, in search of the most exciting local flavors to bring back to his kitchen. East/West offers 80 recipes, distilled for the home cook. Accompanied by hundreds of stunning images shot on location, this is a book for foodies and anyone who has ever dreamed of taking their own culinary journey.
Author: Shane Jordan
Publisher:
ISBN: 9781781320426
Category : Cooking
Languages : en
Pages : 96
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Book Description
Transform the way you think about food... 'Food Waste Philosophy' is a unique book that deals with food in a way no other book has. Disclosing the truth behind food, and how our food affects our lives, Shane Jordan documents his relationship with food from childhood to the present day. He discusses his thoughts on food waste, education, sustainability and environmental issues. In addition, he shares anecdotes and stories of his own experiences, and his philosophy on cooking and creativity. This reflective book allows you to see things from a different perspective, and question your assumptions and the views you hold. 'Food Waste Philosophy' will transform your way of thinking by allowing you to question everything you thought was correct.
Author: Gaby Dunn
Publisher: Simon and Schuster
ISBN: 150117634X
Category : Humor
Languages : en
Pages : 304
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Book Description
“Humorous and forthright...[Gaby] Dunn makes facing money issues seem not only palatable but possibly even fun....Dunn’s book delivers.” —Publishers Weekly The beloved writer-comedian expands on her popular podcast with an engaging and empowering financial literacy book for Millennials and Gen Z. In the first episode of her “Bad With Money” podcast, Gaby Dunn asked patrons at a coffee shop two questions: First, what’s your favorite sex position? Everyone was game to answer, even the barista. Then, she asked how much money was in their bank accounts. People were aghast. “That’s a very personal question,” they insisted. And therein lies the problem. Dunn argues that our inability to speak honestly about money is our #1 barrier to understanding it, leading us to feel alone, ashamed and anxious, which in turns makes us feel even more overwhelmed by it. In Bad With Money, she reveals the legitimate, systemic reasons behind our feeling of helplessness when it comes to personal finance, demystifying the many signposts on the road to getting our financial sh*t together, like how to choose an insurance plan or buy a car, sign up for a credit card or take out student loans. She speaks directly to her audience, offering advice on how to make that #freelancelyfe work for you, navigate money while you date, and budget without becoming a Nobel-winning economist overnight. Even a topic as notoriously dry as money becomes hilarious and engaging in the hands of Dunn, who weaves her own stories with the perspectives of various comedians, artists, students, and more, arguing that—even without selling our bodies to science or suffering the indignity of snobby thrift shop buyers—we can all start taking control of our financial futures.
