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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: Erin French
Publisher: Clarkson Potter
ISBN: 0553448439
Category : Cooking
Languages : en
Pages : 258
Get Book Here
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: Washington Irving
Publisher:
ISBN:
Category :
Languages : en
Pages : 2
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Book Description
Author: Claudia Fleming
Publisher: Random House
ISBN: 0593132807
Category : Cooking
Languages : en
Pages : 612
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Book Description
A beautiful new edition of “the greatest dessert book in the history of the world” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come. Praise for The Last Course “While I must admit to being particularly partial to Claudia’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.”—Daniel Boulud “The Goddess of New American Pastry.”—Elle
Author: Samuel Chamberlain
Publisher: Random House Digital, Inc.
ISBN: 0375756647
Category : Cookbooks
Languages : en
Pages : 290
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Book Description
Collects French recipes for everyday dishes and gourmet meals prepared by Clementine, a Burgundian cook for the Chamberlain family living first in post-World War II France, then in Massachusetts.
Author: Karen Macinerney
Publisher:
ISBN:
Category :
Languages : en
Pages : 238
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Book Description
Tea, scones, and old bones...It may be autumn on Cranberry Island, Maine, but things are heating up for innkeeper Natalie Barnes-and not just because of the cranberry scones in the oven. When a research team discovers the remains of a long-missing German U-Boat just offshore, the Gray Whale Inn becomes the center of operations for the eccentric multimillionaire funding the team. But the excitement over the discovery is soon dampened when something else turns up next to the long-lost sunken vessel: the body of a young woman who went missing twenty years ago, tied to an antique anchor that vanished at the same time. Soon, a second, more recent body, that of a local handyman, turns up next to the inn, a knife from friend and island selectman Tom Lockhart's kitchen in his back.Natalie is dismayed to learn that several people close to her-including her husband, John, best friend, Charlene, and Tom himself-were connected with the missing girl, and may now be suspects in her long-ago disappearance.When Charlene's young niece Tania disappears without a trace, Natalie fears that history is about to repeat itself.Can she find the culprit-and the missing young woman-before tragedy strikes Cranberry Island again?
Author: Heather Clawson
Publisher: powerHouse Books
ISBN: 9781576876077
Category : Creation (Literary, artistic, etc.)
Languages : en
Pages : 0
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Book Description
Heather Clawson's wildly popular blog Habitually Chic collected the finer things in life: high fashion, fine art, interior design and arresting architecture. Now she narrows her vision in this stunning photographic collection that offers an intimate look into the workspaces of the world's foremost cultural generators. Clawson showcases the studious, workshops, offices and creative sanctuaries of cultural icons, including Jenna Lyons and Frank Muytjens of J. Crew, James de Givenchy of TAFFIN and potter Jonathan Adler, along with many more.
Author: Ilona Kauremszky
Publisher: Globelite Travel Marketing Inc.
ISBN:
Category : Travel
Languages : en
Pages : 48
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Book Description
DREAMSCAPES is Canada’s premier travel & lifestyle magazine. DREAMSCAPES offers a wide selection of editorial features that will introduce you to destinations around the world, lifestyle topics and products.
Author: Banana Yoshimoto
Publisher: Open Road + Grove/Atlantic
ISBN: 0802190464
Category : Fiction
Languages : en
Pages : 103
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Book Description
The acclaimed debut of Japan’s “master storyteller” (Chicago Tribune). With the publication of Kitchen, the dazzling English-language debut that is still her best-loved book, the literary world realized that Banana Yoshimoto was a young writer of enduring talent whose work has quickly earned a place among the best of contemporary Japanese literature. Kitchen is an enchantingly original book that juxtaposes two tales about mothers, love, tragedy, and the power of the kitchen and home in the lives of a pair of free-spirited young women in contemporary Japan. Mikage, the heroine, is an orphan raised by her grandmother, who has passed away. Grieving, Mikage is taken in by her friend Yoichi and his mother (who is really his cross-dressing father) Eriko. As the three of them form an improvised family that soon weathers its own tragic losses, Yoshimoto spins a lovely, evocative tale with the kitchen and the comforts of home at its heart. In a whimsical style that recalls the early Marguerite Duras, Kitchen and its companion story, Moonlight Shadow, are elegant tales whose seeming simplicity is the ruse of a very special writer whose voice echoes in the mind and the soul. “Lucid, earnest and disarming . . . [It] seizes hold of the reader’s sympathy and refuses to let go.” —Michiko Kakutani, The New York Times
Author: Ruth Graves Wakefield
Publisher: Courier Corporation
ISBN: 0486235602
Category : Cooking
Languages : en
Pages : 383
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Book Description
For all cooks, this book is a true classic. It contains hundreds of interesting recipes along with hundreds of hints will make anything you prepare a success. The owner of the Toll House Restaurant in Whitman, Massachusetts, Ruth Wakefield offers here the most famous and successful tips and recipes which made her restaurant so renowned. The author begins with the necessary information all good cooks need: helpful hints (dip peeled bananas in lemon juice to prevent discoloration, how to measure solid fat); equivalents and proportions; purchasing guide; timetable for roasting, broiling, boiling, oven steaming; care of your refrigerator and range, how to save fuel; table setting and service; challenging menus; inexpensive everyday meals; success with frozen desserts; and much, much more. There is also a "primer for brides," which contains 36 essential dishes for the new homemaker (from making hot or iced coffee to main courses, desserts, even champagne punch!) Then come the mouth-watering recipes: hors d'oeuvres (cheese balls, caviar toast, stuffed mushroom caps, etc.), appetizers (fruit shrub, stuffed cantaloupe, oyster cocktail, etc.), soups, stews, and chowders (clam bisque, baked bean soup, lobster stew, clam chowder, croutons, croustades, etc.), bread (crumb bread, shredded wheat bread, Swedish tea ring, health bread, orange bread, etc.), meats and poultry (pot roast with vegetables, Neapolitan meat loaf, shepherd's pie, crown roast of pork, chicken divan, chicken terrapin, etc.), meat substitutes (goldenrod eggs, foamy omelettes, cheese croquettes, noodle ring, etc.); seafood (baked halibut, salmon and rice delight, Toll House lobster, lobster imperial, etc.), vegetables, salads and dressing, desserts, all kinds of sauces, cakes and cookies, frosting and fillings, pastries and pies, candies, tea time sandwiches, relishes, and oddments. The book concludes with sections on solving kitchen problems, how to cook for a hundred people, and a guide to purchasing, preserving, and canning jellies, jams, fruits, and vegetables.
Author: Ann Cooper
Publisher: International Thomson Publishing Services
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 340
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Book Description
Ann Cooper, Executive Chef, The Putney Inn, Putney, Vermont, chronicles the history of women's roles in cooking and kitchens, discusses what choices and sacrifices women have made to become successful chefs, and explores the future of women in restaurant kitchens.
