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Author: Nancy DeCherney
Publisher: Macmillan
ISBN: 9780312098063
Category : Cooking
Languages : en
Pages : 260
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Book Description
The Fiddlehead Restaurant and Bakery has been a Juneau tradition since 1978, when its founder established a menu that celebrated Alaska's bounty of fresh, delicious ingredients and its jubilant spirit of adventure. In this lively and eclectic cookbook, the Fiddlehead Restaurant teams presents 150 of its most acclaimed, sought-after recipes. The colorful collection ranges from fresh Alaskan salmon and halibut to robust soups and sandwiches, light and healthy pasta dishes, grilled meats and stir fry, authentic sourdough breads, edible greens, wild berries, and extraordinarily delicious desserts--all prepared with creative flair and old-fashioned neighborliness that have made the Fiddlehead famous. Interspersed throughout are fascinating sidebars on such Alaskan passions as berry picking and glacier picnics, the fine art of smoking fish or preparing a while poaching salmon for holiday entertaining, and the springtime search for wild edibles like fiddlehead ferns, fireweed, beach asparagus, and morel mushrooms. Brimming with Alaskan freshman and pride, The Fiddlehead Cookbook will delight everyone who longs to shares in this generous coastal cuisine.
Author: Nancy DeCherney
Publisher: Macmillan
ISBN: 9780312098063
Category : Cooking
Languages : en
Pages : 260
Get Book Here
Book Description
The Fiddlehead Restaurant and Bakery has been a Juneau tradition since 1978, when its founder established a menu that celebrated Alaska's bounty of fresh, delicious ingredients and its jubilant spirit of adventure. In this lively and eclectic cookbook, the Fiddlehead Restaurant teams presents 150 of its most acclaimed, sought-after recipes. The colorful collection ranges from fresh Alaskan salmon and halibut to robust soups and sandwiches, light and healthy pasta dishes, grilled meats and stir fry, authentic sourdough breads, edible greens, wild berries, and extraordinarily delicious desserts--all prepared with creative flair and old-fashioned neighborliness that have made the Fiddlehead famous. Interspersed throughout are fascinating sidebars on such Alaskan passions as berry picking and glacier picnics, the fine art of smoking fish or preparing a while poaching salmon for holiday entertaining, and the springtime search for wild edibles like fiddlehead ferns, fireweed, beach asparagus, and morel mushrooms. Brimming with Alaskan freshman and pride, The Fiddlehead Cookbook will delight everyone who longs to shares in this generous coastal cuisine.
Author: Erin French
Publisher: Clarkson Potter
ISBN: 0553448439
Category : Cooking
Languages : en
Pages : 258
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Book Description
From the New York Times bestselling author and founder of the beloved restaurant The Lost Kitchen comes a stunning collection of 100 Maine recipes for every season. “A sensory joy . . . simple seasonal fare, creatively elevated and beautifully photographed . . . The recipes in The Lost Kitchen beckon you to keep returning for more.”—The Philadelphia Inquirer 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 founded her acclaimed restaurant, the Lost Kitchen, in the same town, creating meals that draws locals and visitors from around the world to a dining room that feels like an extension of her home. No one can bring small-town America to life better than a native, especially when it comes to Maine, one of the country’s most off-the-beaten-path states, with an abundant natural bounty that comes from its coastline, rivers, farms, fields, and woods—a cook’s dream. Inspired by her lush locale and classic American cooking, Erin crafts deliciously satisfying and easy-to-make recipes such as Whole-Roasted Trout with Parsnip and Herb Hash, Maine Shrimp Rolls, Ramp and Fiddlehead Fried Rice, and Rhubarb Spoon Cake. Erin’s food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes her style of cooking so appealing—and so easy to embrace at home, wherever you live.
Author: Cara Mangini
Publisher: Workman Publishing Company
ISBN: 0761184260
Category : Cooking
Languages : en
Pages : 353
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Book Description
A root-to-leaf guide to vegetable butchery, with 150 recipes. Winner, IACP Cookbook Awards for Single Subject and People's Choice. Applying the skills of butchery to the unique anatomy of vegetables—leafy, lumpy, stalky, gnarly, thin-skinned, or softly yielding—Cara Mangini shows, slice by slice, how to break down more than 100 vegetables for their very best use in the kitchen. Here's how to peel a tomato, butcher a butternut squash, cut cauliflower steaks, and chiffonade kale. How to find the tender, meaty heart of an artichoke and transform satellite-shaped kohlrabi into paper-thin rounds, to be served as a refreshing carpaccio. And then, more than 150 recipes that will forever change the dutiful notion of "eat your veggies"—Grilled Asparagus, Taleggio, and Fried Egg Panini in the spring; summery Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella; and Parsnip-Ginger Layer Cake with Browned Buttercream Frosting to sweeten a winter meal. Plus everything else you need to know to enjoy modern, sexy, and extraordinarily delicious vegetables—and make the the center of the meal.
Author: Sarah Leah Chase
Publisher: Workman Publishing
ISBN: 0894807528
Category : Cooking
Languages : en
Pages : 431
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Book Description
Gathers winter recipes for soups, salads, meat, poultry, seafood, vegetables, breads, and desserts
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1948703564
Category : Cooking
Languages : en
Pages : 425
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Book Description
Salads can be fun and filling—and this healthy cookbook shows you how, with 230+ dinner-worthy salad recipes packed with color, crunch, flavor, and nutrition! What does salad have the potential to be? An exciting mix of ingredients, flavors, and textures! Think: peaches over silken burrata or a Southwest-inspired Beef Salad with crunchy Cornbread Croutons . . . ATK’s salad cookbook reveals the creative possibilities of salads, from building delicious flavor combinations to experimenting with unique ingredients! Inside you’ll find: • 230+ main-dish salad recipes perfect for your next healthy meal • Expert guidance on mastering the best mix of ingredients, flavors, and textures • Fascinating culinary insights from Japan, Indian, Mexico, and more • A Salad Bar chapter covering salad dressings, toppings, oils, and spice blends • Nutritional information for every recipe • Gorgeous photos to help you along the way—and inspire your own creative salad riffs! Featuring recipes for old classics and new favorites, plus tips and tricks straight from the Test Kitchen, The Complete Salad Cookbook is your one-stop shop for finding innovative salads that will fill you up and satisfy your tastebuds.
Author: Richard Hetzler
Publisher: Chicago Review Press - Fulcrum
ISBN: 9781555917470
Category : Cooking
Languages : en
Pages : 0
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Book Description
Since the 2004 opening of the National Museum of the American Indian in Washington, DC, the museum's Mitsitam Cafe (mitsitam means "let's eat" in the Piscataway and Delaware languages) has become a destination in its own right. Featured on Rachael Ray's television show and praised by reviewers nationwide, the Mitsitam Cafecontinues to receive accolades from both critics and visitors. Drawing upon tribal culinary traditions from five regions—Northern Woodlands, Great Plains, North Pacific Coast, Mesoamerica, and South America—the cafe's offerings feature staples that were once unknown in the rest of the world in dishes such as: Squash Blossom Soup Cedar-Planked, Fire-Roasted Salmon Pulled Buffalo Sandwich with Chayote Slaw Corn and Tomato Stew Cranberry Crumble Replete with beautiful photographs of the finished dishes as well as objects and archival photographs from the museum's vast collections, The Mitsitam Cafe Cookbook showcases the Americas' truly indigenous foods in ninety easy-to-follow, home-tested recipes. A 1995 graduate of the Baltimore International Culinary College, author Richard Hetzler worked at several fine-dining restaurants in the Washington, DC, and Baltimore area before joining the food-service firm Restaurant Associates at the Smithsonian. Hetzler was on the team that researched and developed the groundbreaking concept for the Mitsitam Cafe: serving indigenous foods that are the staples of five Native culture areas in North and South America. As the executive chef of the cafe, he continues to create and refine seasonal menus that showcase the Americas' native bounty.
Author: Tashia Hart
Publisher:
ISBN: 9781681342023
Category : Cooking
Languages : en
Pages : 272
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Book Description
The history of manoomin, wild rice, told through cultural practice, traditional ecological knowledge, scientific observation, and inspired dishes that feed the senses and the body.
Author: Rob Patronite
Publisher: Penguin
ISBN: 1101617470
Category : Cooking
Languages : en
Pages : 242
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Book Description
Based on the popular column by New York Magazine food editors Rob Patronite and Robin Raisfeld, In Season collects more than 150 recipes from the country’s finest chefs and restaurants, using fresh farmers’ market ingredients—with essays and recipes by Mario Batali, David Chang, Michael Anthony, Anita Lo, Wylie Dufresne, April Bloomfield, Momofuku Noodle Bar, and more. How popular has local and seasonal eating become? As chefs and home cooks have been discovering—or rediscovering—anticipating and celebrating ingredients at their seasonal peak is one of life’s culinary pleasures. Farmers’ markets throughout the country have become mesmerizing places to browse, but what should you actually do with all those fiddlehead ferns, parsnips, and Satsuma mandarins? In this beautifully illustrated and user-friendly cookbook, editors Rob Patronite and Robin Raisfeld have collected fresh, unique recipes from celebrated chefs for a vast array of ingredients, all easily adapted to casual at-home cooking. With well-rounded offerings for plentiful meals and holiday menus, In Season is a perennial source of inspiration for experienced and novice cooks alike. As the holidays approach, enjoy festive and delicious recipes from the country’s finest chefs and restaurants such as: Zak Pelaccio’s Oyster Omelette — François Payard’s Brown Butter Roasted Pears — Balthazar Bakery’s Ginger Citrus Tea — Jonathan Waxman’s Pan-Roasted Cauliflower with Anchovy — Frankies Sputino’s Orechiette with Horseradish and Parmesan — Kurt Gutenbrunner’s Roast Christmas Goose – Bobby Flay’s Hoppin’ John Risotto
Author: Melissa Pasanen
Publisher: Avery
ISBN: 9780670018352
Category : Cooking
Languages : en
Pages : 0
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Book Description
Presents one hundred regionally inspired recipes by the staff of the New England farm dedicated to its use of sustainable rustic foods and featuring options that can be prepared using a combination of fresh ingredients and produce from local farms.
Author: Sheila Lukins
Publisher: Workman Publishing
ISBN: 1563058073
Category : Cooking
Languages : en
Pages : 624
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Book Description
Includes recipes for all-American breakfasts, lunches, dinners, snacks, and desserts
