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Author: Adam Richman
Publisher: Clarkson Potter
ISBN: 038534449X
Category : Cooking
Languages : en
Pages : 226
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Book Description
The much anticipated first cookbook from Adam Richman, the irrepressible host of Man vs Food and NBC’s Food Fighters, delivers what his fans have been waiting for: a heaping helping of over-the-top flavors with a side order of the erudite humor that is his trademark. Having eaten his way from coast to coast and around the globe, Adam Richman has learned more than a little bit about what makes food taste good. He draws on all that knowledge and his lifelong dedication to seeking out memorable flavors and eating experiences in this high octane collection of dishes that are, quite simply, straight up tasty. The more than 100 diverse, dazzling, and downright delectable recipes reflect the flavor combinations, techniques, and ingredients Adam has encountered in his nonstop travels, all translated into easy-to-use recipes perfect for the home cook, and all given a distinctive Richman spin. But Straight Up Tasty is much more than a scrapbook of Adam’s culinary expeditions; it offers the perfect foodie flavor bomb for every occasion from a crowd-pleasing spread for game day to a turbocharged holiday feast. Along the way he holds forth on topics as diverse as where to encounter the nation’s best burgers and why the best thing on a restaurant menu isn’t always what you might think; delivers helpful advice on kitchen prep in haiku form; and recounts the history of chocolate in rhyming couplets. And did we mention Candied Bourbon Bacon? You’ll find those delectable tidbits and oh so much more in Straight Up Tasty, a cookbook that could only have come from the passionate palate and irrepressible enthusiasm of America’s ambassador of flavor, Adam Richman.
Author: Adam Richman
Publisher: Clarkson Potter
ISBN: 038534449X
Category : Cooking
Languages : en
Pages : 226
Get Book
Book Description
The much anticipated first cookbook from Adam Richman, the irrepressible host of Man vs Food and NBC’s Food Fighters, delivers what his fans have been waiting for: a heaping helping of over-the-top flavors with a side order of the erudite humor that is his trademark. Having eaten his way from coast to coast and around the globe, Adam Richman has learned more than a little bit about what makes food taste good. He draws on all that knowledge and his lifelong dedication to seeking out memorable flavors and eating experiences in this high octane collection of dishes that are, quite simply, straight up tasty. The more than 100 diverse, dazzling, and downright delectable recipes reflect the flavor combinations, techniques, and ingredients Adam has encountered in his nonstop travels, all translated into easy-to-use recipes perfect for the home cook, and all given a distinctive Richman spin. But Straight Up Tasty is much more than a scrapbook of Adam’s culinary expeditions; it offers the perfect foodie flavor bomb for every occasion from a crowd-pleasing spread for game day to a turbocharged holiday feast. Along the way he holds forth on topics as diverse as where to encounter the nation’s best burgers and why the best thing on a restaurant menu isn’t always what you might think; delivers helpful advice on kitchen prep in haiku form; and recounts the history of chocolate in rhyming couplets. And did we mention Candied Bourbon Bacon? You’ll find those delectable tidbits and oh so much more in Straight Up Tasty, a cookbook that could only have come from the passionate palate and irrepressible enthusiasm of America’s ambassador of flavor, Adam Richman.
Author: Adam Richman
Publisher: Clarkson Potter
ISBN: 0385344481
Category : Cooking
Languages : en
Pages : 226
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Book Description
Adam Richman has met his fair share of foodie challenges as the host of the Travel Channel's most popular shows, Man v. Food and Best Sandwich in America, and sampling everything from unbearably spicy chicken wings to monstrously huge stromboli. So what does he serve up when he's behind the stove? These 150 recipes are the perfect blend of Adam's experiences--featuring homemade versions of his favorite road treats (adapting a signature Philly sandwich into dumplings, or giving an Italian spin to the Twin Cities classic Juicy Lucy burger) as well as totally original recipes to punch up your everyday meals. (Just try his chocolate mole pudding with toasted pumpkin seeds, or his poutine made with sweet potato fries, maple-glazed pork belly, and fresh burrata.) He brings in a few family favorites as well (a wild mushroom tart sprinkled with crunchy panko, or his mom's spinach pie), and shares the stories that inspired these meals in his warm, hilarious voice. Adam shows you how to pull out the stops at the dinner table and serve up delicious dishes every time without hitting the road.
Author: Adam Richman
Publisher: Rodale
ISBN: 1609611810
Category : Cooking
Languages : en
Pages : 291
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Book Description
Get ready to devour America. Adam Richman, the exuberant host of Travel Channel’s Man v. Food and Man v. Food Nation, has made it his business to root out unique dining experiences from coast to coast. Now, he zeroes in on some of his top-favorite cities—from Portland, Maine, to Savannah, Georgia—to share his uproariously entertaining food travel stories, top finds, and some invaluable (and hilarious) cautionary tales. America the Edible also tells the story behind the menu, revealing the little-known reason why San Francisco’s sourdough bread couldn’t exist without San Francisco’s fog; why Cleveland just might have some of the country’s best Asian cuisine; and how to eat like a native on the Hawaiian island of Oahu. Unflaggingly funny, curious, and, of course, hungry, Richman captures the spectacular melting pot of American cuisine as only a true foodie and insatiable storyteller can.
Author: Cathy J. Fisher
Publisher: Brand Nu Words
ISBN: 9780997636901
Category : Low-fat diet
Languages : en
Pages : 251
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Book Description
Veteran cooking instructor Cathy Fisher guides you in preparing delicious meals made from the most health-promoting ingredients on the planet! Her recipes call for 100% plant foods: vegetables, fruits, whole grains, legumes, nuts and seeds, and contain no animal-derived ingredients: meat (beef, pork, fowl, fish, seafood), eggs, honey, or dairy products (cow's milk, cream, butter, cheese, yogurt). They are also gluten-free and "SOS-free" (made with no added salt, oil, or sugar). These are dishes that most of us have been eating all of our lives--they've just been given a makeover! Although Cathy emphasizes whole foods instead of overly processed foods, flavor is not sacrificed: her recipes simply call for more healthful sources of sodium (salt), richness (fat), and sweetness (sugar). This is not a complicated gourmet cookbook to be admired on the bookshelf, but rather a "let's make really good food so we can feel and look really good" cookbook filled with recipes you will make on a regular basis.
Author: Andrea Bemis
Publisher: HarperCollins
ISBN: 0062492241
Category : Cooking
Languages : en
Pages : 280
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Book Description
Some recipes are dreamed up in the kitchen. Others are dished up from the dirt. For Andrea Bemis, who owns and operates an organic vegetable farm with her husband in Parkdale, Oregon, meals are inspired by the day’s harvest. In this stunning cookbook, Andrea shares simple, inventive, and delicious recipes for cooking through the seasons. Welcome to life on Tumbleweed Farm—where the work may be hard, but the stove is always warm.
Author: Kelly Cain
Publisher: Tule Publishing
ISBN: 195638717X
Category : Fiction
Languages : en
Pages : 227
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Book Description
The show must go on… Kasi Blythewood has spent most of her life in the shadow of her famous film producer father who’s deliberately kept her under his thumb with tough love. Ready to make a name for herself, Kasi secretly heads to Austin for a film conference to rustle up some financing for her dream project—an indie series that showcases cuisine from around the world. When Kasi meets chef Declan Everheart, it’s instant lust spiced with an intriguing business opportunity. Declan’s father, a Michelin star chef, is interested in funding her film, but there is a sexy string attached—Declan must be a producer on her series. Not ideal. Kasi craves independence, and she knows business and pleasure never mix well, but she’s exhausted all other options. Declan’s more than just eye candy and Kasi’s not blind. She immediately discovers Declan's not just a natural producer and talented chef, he also shines on camera as the host. Can Kasi convince Declan to break away from his father and build the life he wants...with her?
Author: Betty Liu
Publisher: HarperCollins
ISBN: 0062854747
Category : Cooking
Languages : en
Pages : 698
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Book Description
One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.
Author: David Joachim
Publisher: Rodale Books
ISBN: 1623360781
Category : Cooking
Languages : en
Pages : 46
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Book Description
A Man, A Can, A Plan, inspired by an article in the most popular mens magazine, Men's Health, is a cookbook that presents 50 simple, inexpensive recipes featuring ingredients guys have right in their cupboards--canned food. Great and healthy food can be had for a low price and minimum effort, and A Man, A Can, A Plan lays it all out, in pictorial, easy-to-follow steps, for the culinary-challenged. It features special sections on cooking for her and cooking for the morning after for dudes with a lady on their minds. Author David Joachim received the 1999 James Beard Award for Steven Raichlen's Healthy Latin Cooking, so he knows his stuff and makes it accessible to beginners and experienced guys as well. Get your can openers ready to rumble!
Author: Rhee, Chungah
Publisher: Time Inc. Books
ISBN: 0848751434
Category : Cooking
Languages : en
Pages : 240
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Book Description
The debut cookbook by the creator of the wildly popular blog Damn Delicious proves that quick and easy doesn't have to mean boring.Blogger Chungah Rhee has attracted millions of devoted fans with recipes that are undeniable 'keepers'-each one so simple, so easy, and so flavor-packed, that you reach for them busy night after busy night. In Damn Delicious, she shares exclusive new recipes as well as her most beloved dishes, all designed to bring fun and excitement into everyday cooking. From five-ingredient Mini Deep Dish Pizzas to no-fuss Sheet Pan Steak & Veggies and 20-minute Spaghetti Carbonara, the recipes will help even the most inexperienced cooks spend less time in the kitchen and more time around the table.Packed with quickie breakfasts, 30-minute skillet sprints, and speedy takeout copycats, this cookbook is guaranteed to inspire readers to whip up fast, healthy, homemade meals that are truly 'damn delicious!'
Author: Jane Coxwell
Publisher: Harper Collins
ISBN: 0062125427
Category : Cooking
Languages : en
Pages : 532
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Book Description
Travel the world with 100 healthy, delicious, and simple recipes in this beautiful, evocative cookbook. As a personal chef to Diane von Furstenberg aboard the designer’s spectacular sailing yacht, Eos, Jane Coxwell has traveled to the far corners of the globe. Gathering inspiration from Southeast Asia, New Zealand, Australia, Papua New Guinea, French Polynesia, the Caribbean, the Mediterranean, Central America, and her homeland of South Africa, Jane’s delectable recipes can truly be called world food. Full of light, lively flavors, the freshest ingredients, and a down-to-earth attitude, and illustrated with dozens of lushly intimate photographs from Jane’s travels, Fresh Happy Tasty is the perfect way to share fabulous food and good times. Jane’s low-key approach applies to both her cooking and everyday life. The most delicious dishes, she believes, are created with fresh food that looks good, tastes great, and is thoughtfully prepared. Never extravagant or ornamental, Jane’s recipes are meant to inspire the freedom to create and enjoy cooking. Fresh Happy Tasty offers 100 of Jane’s favorite light and luscious recipes, including: Bright Green Pea Salad with Lemon and Mint Herb, Lemon, and Caper Stuffed Trout Honey Poached Pineapple Cape Malay Lamb Curry Brussels Sprouts and Oyster Mushrooms with Pine Nuts Israeli Couscous with Shrimp and Zucchini Lobster Quinoa Middle Eastern Watermelon Salad Enjoy wonderful flavors from around the world with Fresh Happy Tasty!
