The Blooming Platter Cookbook PDF Download
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Author: Betsy DiJulio
Publisher:
ISBN: 9780980013139
Category : Seasonal cooking
Languages : en
Pages : 0
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Book Description
"The Blooming Platter Cookbook includes recipes for appetizers, soups, sandwiches, salads, main dishes, desserts, and brunch. The recipes are divided by season within each chapter, and the book's recipe variations and menu suggestions will help you apply your own creativity in the kitchen."--Publisher's description.
Author: Betsy DiJulio
Publisher:
ISBN: 9780980013139
Category : Seasonal cooking
Languages : en
Pages : 0
Get Book Here
Book Description
"The Blooming Platter Cookbook includes recipes for appetizers, soups, sandwiches, salads, main dishes, desserts, and brunch. The recipes are divided by season within each chapter, and the book's recipe variations and menu suggestions will help you apply your own creativity in the kitchen."--Publisher's description.
Author: Eddie Garza
Publisher: Sourcebooks, Inc.
ISBN: 162315779X
Category : Health & Fitness
Languages : en
Pages : 312
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Book Description
Mexican food has always been my go-to comfort food. And with ¡Salud! Vegan Mexican Cookbook, Eddie shows us that we can enjoy the rich flavors of Mexico in a healthful way that not only nourishes the soul, but our entire body. —María Celeste Arrarás, Puerto Rican broadcast journalist, winner of the 2001 PETA Humanitarian Award Tamales. Enchiladas. Churros. There are so many delicious reasons to love Mexican food. ¡Salud! Vegan Mexican Cookbook takes a twist that's both mouthwatering and healthy on these classic dishes. Renowned chef Eddie Garza combines his innovative cooking techniques with traditional Mexican staples. As a leading voice on Latino health and nutrition, Garza is committed to finding healthier ways to enjoy delicious Mexican fare without animal ingredients—and with ¡Salud! Vegan Mexican Cookbook he does exactly that. Enjoy such tantalizing dishes as: Spicy Eggplant Barbacoa Tacos Jackfruit Guisado Tortas Oaxacan Style Mushroom Tamales Classic Chile Relleno Black Bean and Guacamole Sopes Chicken-Style Enchiladas with Green Mole Sauce Rajas con Crema Horchata Mexicana
Author: Mayim Bialik
Publisher: Da Capo Lifelong Books
ISBN: 0738217042
Category : Cooking
Languages : en
Pages : 258
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Book Description
Explains the advantages of a plant-based diet for families with children and offers a collection of family-friendly vegan recipes for breakfast foods, soups, salads, sandwiches, snacks, main and side dishes, breads, and desserts.
Author: Naz Deravian
Publisher: Flatiron Books
ISBN: 1250190762
Category : Cooking
Languages : en
Pages : 623
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Book Description
Winner of the IACP 2019 First Book Award presented by The Julia Child Foundation "Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.
Author: Roxana Jullapat
Publisher: W. W. Norton & Company
ISBN: 132400357X
Category : Cooking
Languages : en
Pages : 521
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Book Description
Finalist for the IACP Cookbook Award in Baking and the James Beard Foundation Book Award in Baking and Desserts Named a Best Cookbook of the Year by Bon Appétit, NPR, Washington Post, Epicurious, WBUR Here & Now, and Five Books Named a Best Cookbook of the Spring by Eater, Epicurious, and Robb Report The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase. Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.
Author: Maureen Abood
Publisher: Running Press Adult
ISBN: 0762456043
Category : Cooking
Languages : en
Pages : 257
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Book Description
Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.
Author: Samah Dada
Publisher: Rodale Books
ISBN: 0593138244
Category : Cooking
Languages : en
Pages : 415
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Book Description
A healthy vegetarian cookbook featuring inventive takes on beloved Indian dishes, indulgent desserts, and more, all made with whole foods and anti-inflammatory ingredients—from the Today show’s resident foodie “When I’m looking for something quick that doesn’t use refined sugars and refined flour, Samah is the person I turn to. I can’t get enough!”—Giada De Laurentiis, New York Times bestselling author of Eat Better, Feel Better NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD52 AND LIBRARY JOURNAL Samah Dada doesn’t buy into the all-or-nothing mentality of healthy eating. By using real, unprocessed ingredients in surprising ways, she shows you how to have your cake and eat it too—because it’s actually made out of chickpeas. Samah knows that eating well doesn’t mean eating boring food. She uses only the most nutritious ingredients, not because she’s cutting out food groups to follow the latest fad, but to create drool-worthy meatless dishes that are mostly vegan (with options for dairy and eggs), mostly gluten-free (with easy substitutions to go entirely gluten-free), and all helpful in reducing inflammation. She reinvents Indian cookbook staples—and other classics—with recipes such as: • Sweet Potato Aloo Tikki • Creamy Black Lentils • Spicy Eggplant Masala • Chocolate Chip Tahini Cake with Chocolate Frosting • Cauliflower Cacio e Pepe • Masala Mac and Cheese • And more! With Dada Eats Love to Cook It, you’ll discover how to use healthy ingredients for maximum flavor and joy. Grain-Optional. Gluten-Flexible. Mostly Plant-Based. Totally Inclusive.
Author: Laura Theodore
Publisher: JV Media, LLC
ISBN: 0996547541
Category : Cooking
Languages : en
Pages : 225
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Book Description
This 10th-anniversary edition release coincides with the tenth season, public television premiere of the highly successful, award-winning Jazzy Vegetarian cooking series. With over 120 recipes, featuring 200 full-color photos, along with brand-new recipes and many updated originals, this book is a must-have. Viewers will be able to make their favorite meals from the new season, highlighting healthy and delicious vegan recipes that are easy to prepare. You’ll find a full range of menu ideas for family meals and holiday celebrations, with sumptuous photographs of preparatory steps and the finished dishes. Laura’s distinctive style infuses each page and every recipe therein. This book is the perfect choice for anyone starting a plant-based diet, or for omnivores on the lookout for exciting new vegan options.
Author: Erin French
Publisher: Clarkson Potter
ISBN: 0553448439
Category : Cooking
Languages : en
Pages : 258
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Book Description
An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.
Author: Zacchary Bird
Publisher: Rizzoli Publications
ISBN: 1925811395
Category : Cooking
Languages : en
Pages : 0
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Book Description
Not all vegans do yoga thrice daily or thrive on kale juice. This book is for anyone curious about cooking meat-free, who DGAF about carbs. This is the anti-vegan cookbook for vegans. Almost every vegetarian and vegan cookbook focuses on the whole wheat/kefir/green cleanse/salt lamp/lentil aspect of living a cruelty-free diet. But what about those of us who actually dream of a greasy burger all day and all night, but simply can't justify eating animal products? Or those of us who just wanted to opt out of the environmentally unsustainable meat industry? Or anyone who is just keen to broaden their culinary horizons and dip a toe in the waters of veganism? Like author Zacchary Bird. If you see and taste the world the same way as Zac, then this is the cookbook for you. Inside this epic volume you'll find easy-to-follow recipes for deep-fried mac 'n' cheese balls, jalapeno poppers, Philly faux-steak, The Big Zac (i.e. a Big Mac, reimagined and reborn), and deep-fried banana fritters. Unlike other vegan cookbooks that you might've come across, this book won't have you searching through a spice market for five hours just to find all the ingredients. These recipes are supermarket-ready and can be made by even the most novice chef. Because who said that living without meat meant that you couldn't get greasy AF? They were wrong, and this book is (cruelty-free) proof.
