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Author: Temple Israel (Stockton, Calif.). Ladies
Publisher:
ISBN:
Category : Community cookbooks
Languages : en
Pages : 216
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Book Description
Author: Temple Israel (Stockton, Calif.). Ladies
Publisher:
ISBN:
Category : Community cookbooks
Languages : en
Pages : 216
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Book Description
Author: Zach Golden
Publisher: Running Press Adult
ISBN: 0762441771
Category : Cooking
Languages : en
Pages : 102
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Book Description
Don’t know what to make for dinner? Is every evening an occasion for duress and deliberation? No more! What the F*@# Should I Make For Dinner? gets everyone off their a**es and in the kitchen. Derived from the incredibly popular website, whatthefuckshouldimakefordinner.com, the book functions like a "Choose your own adventure” cookbook, with options on each page for another f*@#ing idea for dinner. With 50 recipes to choose from, guided by affrontingly creative navigational prompts, both meat-eaters and vegetarians can get cooking and leave their indecisive selves behind.
Author: Debbi Fields
Publisher: Time Life Medical
ISBN: 9780809467150
Category : Cookies
Languages : en
Pages : 120
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Book Description
From the creative force behind those famous cookies, 100 kitchen-tested recipes -- from elegant tea cookies to fun cookies for baking with kids.
Author: Nina Planck
Publisher: Bloomsbury Publishing USA
ISBN: 162040933X
Category : Cooking
Languages : en
Pages : 258
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Book Description
When Nina Planck toured to promote her two earlier books, Real Food and Real Food for Mother and Baby, the question she heard most was, “When are you going to write a cookbook?” At long last, The Real Food Cookbook is here. In a dietary landscape overfull with low-carb bread and dubious advice about triglycerides, Planck is revolutionary in her complete embrace of a more old-fashioned and diverse way of eating. Aptly described by the Washington Post as “a cross between Alice Waters and Martha Stewart,” Planck showcases traditional, real foods-produce, dairy, meat, fish, eggs-through tempting and straightforward recipes for the beginner or regular home cook. The Real Food Cookbook takes 150 classic dishes, from starters, soups, and salads to the center of the plate, to sweets and the cheese course, and makes them anew, transforming them with Nina's signature approach: using fresh herbs, good butter, seasonal fruits and vegetables, grass-fed and pastured meats, and whole grains. With essays and tips throughout, sharing Nina's own real-food lifestyle, The Real Food Cookbook will provide inspiration for any omnivorous cook or eater. Find recipes for every occasion: a cheese plate with drinks, a family Seder, Easter egg salads, a summer barbeque.Learn how Nina stocks her pantry and where she buys real food.Whether you're preparing the meals or simply eating them, everyone will enjoy the stories, feast on one hundred gorgeous full-color photographs, and beg the family cook to make the meals Nina loves.
Author: Brandon Jew
Publisher: Ten Speed Press
ISBN: 1984856502
Category : Cooking
Languages : en
Pages : 306
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Book Description
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 112
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Book Description
Author: Dawn B. Mabalon, Ph.D.
Publisher: Arcadia Publishing
ISBN: 9780738556246
Category : History
Languages : en
Pages : 132
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Book Description
The first Filipino settlers arrived in Stockton, California, around 1898, and through most of the 20th century, this city was home to the largest community of Filipinos outside the Philippines. Because countless Filipinos worked in, passed through, and settled here, it became the crossroads of Filipino America. Yet immigrants were greeted with signs that read "Positively No Filipinos Allowed" and were segregated to a four-block area centered on Lafayette and El Dorado Streets, which they called "Little Manila." In the 1970s, redevelopment and the Crosstown Freeway decimated the Little Manila neighborhood. Despite these barriers, Filipino Americans have created a vibrant ethnic community and a rich cultural legacy. Filipino immigrants and their descendants have shaped the history, culture, and economy of the San Joaquin Delta area.
Author: Tresca Community Centre
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 60
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Book Description
Author: Nina Planck
Publisher: Bloomsbury Publishing USA
ISBN: 163286570X
Category : Cooking
Languages : en
Pages : 354
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Book Description
Hailed as the "patron saint of farmers' markets" by the Guardian and called one of the "great food activists" by Vanity Fair's David Kamp, Nina Planck was on the vanguard of the real food movement, and her first book remains a vital and original contribution to the hot debate about what to eat and why. In lively, personal chapters on produce, dairy, meat, fish, chocolate, and other real foods, Nina explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. The New York Times said that Real Food "poses a convincing alternative to the prevailing dietary guidelines, even those treated as gospel." A rebuttal to dietary fads and a clarion call for the return to old-fashioned foods, Real Food no longer seems radical, if only because the conversation has caught up to Nina Planck. Indeed, it has become gospel in its own right. This special tenth-anniversary edition includes a foreword by Nina Teicholz (The Big Fat Surprise) and a new introduction from the author.
Author: Bancroft Library
Publisher:
ISBN:
Category : America
Languages : en
Pages : 608
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Book Description
