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Author: Janet Fletcher
Publisher: Chronicle Books
ISBN: 9780811839082
Category : Cooking
Languages : en
Pages : 140
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Book Description
In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, Fletcher has unearthed many little-known gems--authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer's spaghetti alla Palermitana (with zucchini, tomatoes, anchovies and capers), peak-season produce paired with pasta makes a totally satisfying meal. Autumn brings radicchio to braise with pancetta and onions--a savory sauce for tagliatelle. Even winter provides produce for the pasta kitchen: beans for hearty bean-and-pasta soups and kale for a winter pesto. With guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen, Four Seasons Pasta offers readers a delicious and sensible way to eat for life.
Author: Janet Fletcher
Publisher: Chronicle Books
ISBN: 9780811839082
Category : Cooking
Languages : en
Pages : 140
Get Book Here
Book Description
In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, Fletcher has unearthed many little-known gems--authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer's spaghetti alla Palermitana (with zucchini, tomatoes, anchovies and capers), peak-season produce paired with pasta makes a totally satisfying meal. Autumn brings radicchio to braise with pancetta and onions--a savory sauce for tagliatelle. Even winter provides produce for the pasta kitchen: beans for hearty bean-and-pasta soups and kale for a winter pesto. With guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen, Four Seasons Pasta offers readers a delicious and sensible way to eat for life.
Author: Joshua McFadden
Publisher: Artisan Books
ISBN: 1579656315
Category : Cooking
Languages : en
Pages : 401
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Book Description
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Author: Sara Jenkins
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618677641
Category : Cooking
Languages : en
Pages : 388
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Book Description
By the time she was a teenager, Sara Jenkins had lived all over theMediterranean. Learning at the elbows of grandmothers and chefsfrom Tuscany to Beirut, she gained an easy familiarity with the region'scuisines and their principles. In Olives and Oranges, this accomplishedcook, who is "inspired by tradition but never limited by it" (New YorkTimes), shows how an understanding of flavor can produce great dishesfrom even the most humble ingredients. The recipes are startlingly simple, but each one has a unique touch. ~ Roasted Red Peppers with Celery Leaves and Garlic ~ Pear, Basil, and Pecorino Salad ~ Bacon- and Herb-Rubbed Salt-Baked Chicken ~ Spicy Lemon Chocolate Ganache Torte Flavor notes throughout the book explain the effect of techniques oringredient combinations on flavor so cooks can follow their own instinctsand create memorable dishes.
Author: Nancy Harmon Jenkins
Publisher: Broadway
ISBN: 9780767901444
Category : Cookery, Italian
Languages : en
Pages : 0
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Book Description
One of the country's top food writers draws on her years of Tuscan living to uncover the essence and origins of this unique region's authentic home cooking in a marvelous collection of 100 recipes. Eight-page color photo insert. 25 photos.
Author: Joshua McFadden
Publisher: Artisan
ISBN: 1648291139
Category : Cooking
Languages : en
Pages : 716
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Book Description
Named a Best Book of the Year and a Holiday Gift Pick by Amazon Named a Best Cookbook the Year by Food52, Booklist, and Library Journal “A gift to readers . . . For McFadden, flavor comes first.” —Booklist, Top 10 Cookbooks of the Year James Beard Award Finalist Joshua McFadden’s first book, the James Beard Award–winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice. The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated. McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.
Author: Nancy Harmon Jenkins
Publisher: Bantam
ISBN: 0345536142
Category : Cooking
Languages : en
Pages : 514
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Book Description
The eating style proven to reduce the risk of heart attack and stroke. Cooking Light named The New Mediterranean Diet Cookbook one of the top three healthy cookbooks of the last twenty-five years, calling it “a grand tour through the region.” Now Nancy Harmon Jenkins’s revolutionary approach to healthy eating is available for the first time as an eBook. Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you’re cooking for yourself, your family, or your friends. Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today’s American kitchens. You’ll also find new cooking techniques and a simplified approach to cooking—because simplicity is what the Mediterranean way of eating is all about. Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander—plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round. Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul—and can be prepared with ease in your home kitchen.
Author: Abra Berens
Publisher: Chronicle Books
ISBN: 1452169373
Category : Cooking
Languages : en
Pages : 467
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Book Description
2020 James Beard Award Nominee – Best Cookbooks – Vegetable-Forward Cooking Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit A how-to cook book spanning 29 types of vegetables: Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference. You will never look at vegetables the same way again. Organized alphabetically by vegetable from asparagus to zucchini, each chapter opens with an homage to the ingredients and variations on how to prepare them. With 300 recipes and 140 photographs that show off not only the finished dishes, but also the vegetables and farms behind them. If you are a fan of Plenty More, Six Seasons, Where Cooking Begins, or On Vegetables, you'll love Ruffage . Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways as a side or a main meal. Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy. Mouthwatering recipes include Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon, Blistered Cucumbers with Cumin Yogurt and Parsley, Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs, Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice, Poached Radishes with White Wine, Chicken Stock and Butter, and much more.
Author: Manuela Darling-Gansser
Publisher: Hardie Grant Publishing
ISBN: 1742700373
Category : Cooking
Languages : en
Pages : 459
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Book Description
From glittering palazzos to humble seaside bars, from the derelict and forgotten islands to thriving vineyards, Manuela Darling-Gansser's journey across Italy reveals authentic recipes and long-held food traditions. Like its landscape, Italy's food is one of contrasts - rich spices, fresh herbs, exquisite cheeses, hearty pastas, decadent desserts, and plenty of oranges, lemons and pistachios. And all Italians would agree, the best food is cooked at home. Drawn from the best of Italian cuisine, Manuela's recipes are always tempting and make it easy to introduce the flavours of Italy into your home. Divided into four chapters: Spring, Summer, Autumn and Winter, this collection of Manuela's favourite recipes is sure to become a kitchen favourite.
Author: Jessica Quirk
Publisher: Ballantine Books
ISBN: 0345526104
Category : Design
Languages : en
Pages : 146
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Book Description
A COOKBOOK FOR YOUR CLOSET Personal style expert Jessica Quirk approaches getting dressed just as you would plan the perfect meal: With a smartly stocked pantry and a few gorgeous “spotlight ingredients,” inspiration comes easily. In What I Wore, named after her enormously popular blog, Jessica shares recipes for creating a stellar wardrobe to get you through spring, summer, fall, and winter. From delicates (bras, slips, lingerie) to the basics every woman should have (black pants, white shirts, knee-high leather boots) to the dramatic touches that set just the right tone (scarves, jewelry, handbags), she shows you how to take your look from ordinary to outstanding without breaking the bank. Inside you’ll discover how to • remix the clothing you already have for dozens of fresh, pulled-together looks • become a smarter shopper and always get the most bang for your buck • create wow-worthy ensembles for special occasions, weekends, and the office • supplement basics and investment pieces with fun and inexpensive accessories Plus you’ll learn tailoring tricks, handy hints, and packing tips to ensure that you always leave the house looking your best. Loaded with hundreds of vibrant, original illustrations and unique suggestions for combining colors, patterns, and textures, What I Wore will help you feel stylish and confident, each and every day.
Author: Russell Norman
Publisher: Rizzoli Publications
ISBN: 0789338203
Category : Cooking
Languages : en
Pages : 0
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Book Description
A dazzling tribute to Italy's greatest "hidden" regional cuisine by the author of the bestselling and groundbreaking cookbook Polpo Returning to the city of his gastronomic inspiration, Norman Russell immerses himself in the authentic recipes and culinary traditions of Venice and the Veneto in one hundred recipes showcasing the simple but exquisite flavors of La Serenissima. He documents one magical year learning and fine-tuning the specialties and everyday comfort foods of la cucina veneziana in a rustic kitchen in a neighborhood far from the tourist crowds -- where washing hangs across the narrow streets and some houses still rely on a communal well for water. Russell lovingly reproduces true Venetian recipes with authentic ingredients very different from the globalized tourist fare in the city's restaurants. The book is structured by season highlighting the ever-changing produce available in Venice's buzzing market stalls throughout the year. Included are Venetian favorites such as asparagus with Parmesan and anchovy butter, butternut risotto, arancini, rabbit cacciatore, warm duck salad with walnuts and beets, scallops with lemon and peppermint, and warm octopus salad. Russell also affords a rare and intimate glimpse into Venice: its hidden architectural gems, secret places, embedded history, the color and energy of daily life and the characters that make this city so enchanting
