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Author: Joan D'Amico
Publisher: John Wiley & Sons
ISBN: 9780471711629
Category : Juvenile Nonfiction
Languages : en
Pages : 192
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Book Description
COOK UP A HEAPING DISH OF CULTURE WITH TASTY RECIPES FROM AMERICAN IMMIGRANTS Who knew culture could be so delicious? In THE COMING TO AMERICA COOKBOOK, you'll discover how America's immigrants have lived and dined over the centuries. This scrumptious survey of a wide variety of cuisine--Mexican, Irish, Chinese, Moroccan, Turkish, Ethiopian, Nigerian, and many more--blends together an appetizing mix of kid-friendly recipes and fun food facts throughout each chapter. Kids will have a great time learning about each culture's distinctive foods and traditions while they cook up easy and yummy recipes, including: NAAN, a bread made with yogurt, which is a staple of Indian cooking SAVORY SHRIMP OVER RICE, a recipe from Northern Italy passed down through generations BRATWURST WITH SAUERKRAUT, a favorite dish of Wisconsin, where many Germans settles in the nineteenth century BANANA STRAWBERRY BATIDOS, icy Cuban drinks that are as common as cola in cities with many Cuban residents, such as Miami DUTCH WINDMILL COOKIES, which are traditionally made in the Netherlands at Christmas time THE COMING TO AMERICA COOKBOOK also includes information on cooking tools and skills, with important rules for kitchen safety and cleaning up.
Author: Joan D'Amico
Publisher: John Wiley & Sons
ISBN: 9780471711629
Category : Juvenile Nonfiction
Languages : en
Pages : 192
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Book Description
COOK UP A HEAPING DISH OF CULTURE WITH TASTY RECIPES FROM AMERICAN IMMIGRANTS Who knew culture could be so delicious? In THE COMING TO AMERICA COOKBOOK, you'll discover how America's immigrants have lived and dined over the centuries. This scrumptious survey of a wide variety of cuisine--Mexican, Irish, Chinese, Moroccan, Turkish, Ethiopian, Nigerian, and many more--blends together an appetizing mix of kid-friendly recipes and fun food facts throughout each chapter. Kids will have a great time learning about each culture's distinctive foods and traditions while they cook up easy and yummy recipes, including: NAAN, a bread made with yogurt, which is a staple of Indian cooking SAVORY SHRIMP OVER RICE, a recipe from Northern Italy passed down through generations BRATWURST WITH SAUERKRAUT, a favorite dish of Wisconsin, where many Germans settles in the nineteenth century BANANA STRAWBERRY BATIDOS, icy Cuban drinks that are as common as cola in cities with many Cuban residents, such as Miami DUTCH WINDMILL COOKIES, which are traditionally made in the Netherlands at Christmas time THE COMING TO AMERICA COOKBOOK also includes information on cooking tools and skills, with important rules for kitchen safety and cleaning up.
Author: Joan D'Amico
Publisher:
ISBN: 9781422392591
Category :
Languages : en
Pages : 180
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Book Description
Discover how Americażs immigrants have lived & dined over the centuries. This scrumptious survey of a wide variety of cuisines -- Mexican, Irish, Chinese, Moroccan, Turkish, Ethiopian, Nigerian, & many more -- blends together an appetizing mix of kid-friendly recipes & fun food facts. Kids will have a great time learning about each cultureżs distinctive foods & traditions while they cook up easy & yummy recipes, including: naan, a bread which is a staple of Indian cooking; savory shrimp over rice, a recipe from Northern Italy; banana strawberry batidos, icy Cuban drinks; & Dutch windmill cookies, traditionally made in Netherlands at Christmas time. Includes information on cooking tools & skills, with important rules for kitchen safety & cleaning up. Illustrations.
Author: Gabrielle Langholtz
Publisher: Phaidon Press
ISBN: 9780714873961
Category : Cooking
Languages : en
Pages : 0
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Book Description
With 800 home-cooking recipes, America: The Cookbook is a celebration of the remarkable diversity of American food and food culture state by state. Features 50 essays and menus from a 'who's who' of 100 foremost food experts and chefs. America: The Cookbook is the first book to document comprehensively – and celebrate – the remarkable diversity of American cuisine and food culture. A thoroughly researched compendium of 800 home-cooking recipes for delicious and authentic American dishes, America: The Cookbook explores the country's myriad traditions and influences, regional favorites and melting-pot fusion – the culinary heritage of a nation, from appetizers to desserts and beyond. A unique state-by-state section features essays and menus from a 'who's who' of 100 foremost food experts and chefs.
Author: Joan D'Amico
Publisher:
ISBN: 9780606328722
Category :
Languages : en
Pages : 0
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Book Description
A fun kid' s cookbook that focuses on the history and food of America' s immigrants This delightful, delicious children' s cookbook presents 50 easy, kid-friendly recipes from a variety of cultures- Mexican, Cuban, German, Italian, Chinese, Indian, Moroccan, Ethiopian, Nigerian, and many more. Each chapter combines fun cooking activities, from Banana Strawberry Batidos to Dutch Windmill Cookies, with helpful historical background, detailing the culture' s distinctive foods and traditions. All of the recipes use easy-to-obtain ingredients, and the authors include helpful tips on kitchen safety and cleanup. Joan D' Amico (Wayne, NJ) is a cooking instructor at Kings Cookingstudio in New Jersey and an educational consultant. Karen Eich Drummond (Yardley, PA) is a registered dietitian and the author of several adult cookbooks. The two cowrote The Science Chef (0-471-31045-X), The Healthy Body Cookbook (0-471-18888-3), The United States Cookbook (0-471-35839-8), and The U.S. History Cookbook (0-471-13602-6), among others.
Author: Lucy Lean
Publisher: Welcome Books
ISBN: 1599621010
Category : Cooking
Languages : en
Pages : 322
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Book Description
Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.
Author: Joe Yonan
Publisher: Simon and Schuster
ISBN: 1681882825
Category : Cooking
Languages : en
Pages : 244
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Book Description
"Inspired by The great New Zealand cookbook and The great Australian cookbook created by Blackwell and Ruth Limited/Thom Productions Limited"--Colophon.
Author: Deb Perelman
Publisher: Knopf
ISBN: 0307961060
Category : Cooking
Languages : en
Pages : 675
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Book Description
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Author: Bruce Weinstein
Publisher: Clarkson Potter
ISBN: 0385344678
Category : Cooking
Languages : en
Pages : 514
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Book Description
The ultimate in slow-cooker books--with 500 recipes, each adapted for three sizes of appliance. From breakfast to soups, mains to grains, vegetables to desserts, this guide is the only book you'll ever need to master your slow cooker or crockpot. Millions of people are turning to slow cookers for their weeknight meals yet often can't find recipes that match their exact machine. Adapting recipes meant for a different-size cooker doesn't work--getting the right level of spice in your Vietnamese soup or keeping pulled pork tender requires having ingredients in the right proportion. But now, Bruce Weinstein and Mark Scarbrough have decoded slow cookers, and each of their recipes includes ingredient proportions for 2-3 quart, 4-5 quart, and 6-8 quart machines, guaranteeing a perfect fit no matter what machine you own. Each recipe is labeled for its level of difficulty and nutritional value, and they cover every kind of dish imaginable: delicious breakfast oatmeals, slow-braised meats, succulent vegetables, sweet jams and savory sauces, decadent desserts. This is the slow cooker book to end them all.
Author: Mary Price
Publisher: Courier Dover Publications
ISBN: 1606600974
Category : Cooking
Languages : en
Pages : 226
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Book Description
The well-known actor and seasoned gourmet presents a charming guide to home cooking that focuses on four centuries of traditional American cuisine. The richly illustrated hardcover volume offers a wide range of easy-to-make recipes, including many regional favorites.
Author: Deb Perelman
Publisher: Knopf
ISBN: 1101874821
Category : Cooking
Languages : en
Pages : 626
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Book Description
NEW YORK TIMES BEST SELLER • From the best-selling author of The Smitten Kitchen Cookbook—this everyday cookbook is “filled with fun and easy ... recipes that will have you actually looking forward to hitting the kitchen at the end of a long work day” (Bustle). A happy discovery in the kitchen has the ability to completely change the course of your day. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. Deb Perelman, award-winning blogger, thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. These are real recipes for real people—people with busy lives who don’t want to sacrifice flavor or quality to eat meals they’re really excited about. You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos). And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins). Written with Deb’s trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
