Finger Lakes Feast PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Finger Lakes Feast PDF full book. Access full book title Finger Lakes Feast by Kate Harvey. Download full books in PDF and EPUB format.
Author: Kate Harvey
Publisher: Rowman & Littlefield
ISBN: 1590136632
Category : Cooking
Languages : en
Pages : 209
Get Book Here
Book Description
The Finger Lakes area of New York State is on the cutting edge of the regional food movement. It is home to award-winning restaurants, more than 100 wineries, and farms that produce organically grown vegetables, meats, and dairy products. This cookbook presents 110 amazing recipes that are delicious examples of how an area can produce food near where it is consumed. Many of the recipes are adaptations for family cooking of the finest creations by the area's best chefs. Featuring recipes such as the famous Dinosaur BBQ's sauce and the intriguing Tomato Pie, local flavor abounds in this niche and unique cookbook.
Author: Pat Baird
Publisher: Macmillan
ISBN: 9780805071122
Category : Cooking
Languages : en
Pages : 276
Get Book Here
Book Description
Americans want to put the pleasure back into food and Pat Baird will show you how to make the Food Guide Pyramid work for you.
Author: Kate Harvey
Publisher: Rowman & Littlefield
ISBN: 1590136632
Category : Cooking
Languages : en
Pages : 209
Get Book Here
Book Description
The Finger Lakes area of New York State is on the cutting edge of the regional food movement. It is home to award-winning restaurants, more than 100 wineries, and farms that produce organically grown vegetables, meats, and dairy products. This cookbook presents 110 amazing recipes that are delicious examples of how an area can produce food near where it is consumed. Many of the recipes are adaptations for family cooking of the finest creations by the area's best chefs. Featuring recipes such as the famous Dinosaur BBQ's sauce and the intriguing Tomato Pie, local flavor abounds in this niche and unique cookbook.
Author: Deb Perelman
Publisher: Knopf
ISBN: 1101874821
Category : Cooking
Languages : en
Pages : 626
Get Book Here
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!
Author: Bobby Flay
Publisher: Clarkson Potter
ISBN: 0770433464
Category : Cooking
Languages : en
Pages : 290
Get Book Here
Book Description
The man who got America fired up about grilling now extends his serious outdoor skills to low and slow barbecue and the intoxicating flavors of wood smoke. You’ve always known the best grilling recipes come from chef-restaurateur and Food Network star Bobby Flay. Now, just as on his Emmy award-winning show of the same name, Bobby turns his attention to true barbecue in Bobby Flay’s Barbecue Addiction. With this book you get the best of both worlds and can decide whether to barbecue Tuscan Rosemary Smoked Whole Chickens or quickly grill some Pimiento Cheese-Bacon Burgers, depending upon your craving. Here is everything you need for a great backyard bash: pitchers of cold drinks, such as Sparkling Bourbon Lemonade, and platters of starters to share, like Grilled Shrimp Skewers with Cilantro-Mint Chutney, and inventive sides, including New Potato-Corn Chowder Salad. You’ll also find tons of helpful information on the pros and cons of different cookers, fuels, woods, and grilling gear; how to light and tend a fire; how to tell when your steaks are done; as well as Bobby’s top ten tips for the perfect cookout. With 150 recipes and 100 color photographs, Bobby Flay’s Barbecue Addiction is the new outdoor cooking manifesto for fellow worshippers of smoke, fire, and good times.
Author: Thomas Keller
Publisher: Artisan
ISBN: 1579657575
Category : Cooking
Languages : en
Pages : 305
Get Book Here
Book Description
A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.
Author: Rich Landau
Publisher: The Experiment + ORM
ISBN: 1615191771
Category : Cooking
Languages : en
Pages : 257
Get Book Here
Book Description
“Reintroduces vegetables, teaching home chefs how to cook them up, dress them down and enjoy their natural flavors.” —Chicago Tribune The most exciting vegetable cooking in the nation is happening at Vedge, where in an elegant nineteenth-century townhouse in Philadelphia, chef-proprietors Rich Landau and Kate Jacoby serve exceptionally flavorful fare that is wowing vegans, vegetarians, and carnivores alike. Now, Landau and Jacoby share their passion for ingenious vegetable cooking. The more than one hundred recipes here—such as Fingerling Potatoes with Creamy Worcestershire Sauce, Pho with Roasted Butternut Squash, Seared French Beans with Caper Bagna Cauda, and Eggplant Braciole—explode with flavor but are surprisingly straightforward to prepare. At dessert, fruit takes center stage in dishes like Blueberries with Pie Crust and Lemonade Ice Cream—but vegetables can still steal the show, like in the Beetroot Pots de Crème.With more than one hundred photographs, behind-the-scenes anecdotes, and useful tips throughout, Vedge is an essential cookbook that will revolutionize the way you cook and taste vegetables. “This cookbook is about putting vegetables front and center in astonishing and innovated ways.” —TheKitchn.com “Warm and approachable, and filled with tempting recipes that push boundaries just enough.” —Publishers Weekly “[Vedge] offers deeply satisfying vegetable dishes for year-round eating.” —Epicurious.com “Anyone who cooks vegetables should buy this book.” —Cooking Light “Expect every recipe in Vedge to be a mouthwatering celebration that will dazzle your senses and taste buds.” —Kris Carr, New York Times–bestselling author of Crazy Sexy Kitchen “Vegan? Yes! Magic, no . . . this is pure passion at work!” —Amanda Freitag, Executive Chef and ChoppedJudge
Author: Rachel Wyman
Publisher: Andrews McMeel Publishing
ISBN: 1524874442
Category : Cooking
Languages : en
Pages : 364
Get Book Here
Book Description
Nine months after Rachel Wyman opened Montclair Bread Company in 2012, business was stale. She had spent years rising before dawn to perfect the combination of flour, water, yeast and salt, and she had the bread to prove it. But on a good day, only thirty people trickled through her door until one Sunday morning when one of her bakers asked her to make doughnuts. This was risky because her customers often begged for healthy foods. The doughnuts sold out in minutes, the number of customers continued to grow along with the line for doughnuts that stretched to the end of the block. Her business flourished until the global pandemic in 2020. Rachel had no choice but to adapt to keep her business going and even started a virtual bake-a-long to help support and communicate with the community during the lock downs. This book shares the tried-and-true recipes Rachel spent three decades perfecting that are now the backbone of her bakery. The recipes are organized by Childhood Favorites, Breads, Doughnuts, Community Favorites, Recipes from Quarantine. Some of these include: Mombo's Carrot Cake and Cowboy Cookies Sour Dough Bread and Stollen Classic Brioche Doughnuts with Variations, Toppings, and Glazes Pizza and Energy Bars Cheese Crackers and Bagels Rachel brings joy to baking, makes yeast less scary, and helps home bakers make the perfect dough under any conditions. This is a story of how the love of baking brought a community together and held it together during a global pandemic.
Author: Karen Adler
Publisher: Celestial Arts
ISBN: 0307834476
Category : Cooking
Languages : en
Pages : 98
Get Book Here
Book Description
The second book in the new BEST LITTLE COOKBOOKS series is GRILLING uses the simple technique of cooking quickly over high heat over charcoal or hardwood. Hickory-Flavored Pork Patties, Pacific Rim Salmon Fillets, and Stir-Grilled Shrimp with Sugar Snap Peas are just a sampling. And vegetarians should try the Grilled Eggplant with Preserved Basil and Sundried Tomatoes. COMING IN JUNE.
Author: Justine Doiron
Publisher: Clarkson Potter
ISBN: 0593582306
Category : Cooking
Languages : en
Pages : 289
Get Book Here
Book Description
NEW YORK TIMES BESTSELLER • Find and refine your cooking style through 110 approachable and innovative plant-forward recipes from popular blogger and social media storyteller Justine Doiron. “Justine Cooks is like your culinary buddy, encouraging you to try those daring flavor combos or master techniques you thought were out of reach. It’s an indispensable guide for both seasoned chefs and home cooking enthusiasts alike.”—Carla Hall, chef personality and author of Carla Hall’s Soul Food Justine Doiron is known for approachable, inventive cooking that surprises with its unexpected flavor and ingredient pairings, as well as her love of vegetables, beans, bread, and farmers’ markets. She is also known on social media for her funny, inspiring, validating stories about the ways we connect through food. Here she shares 110 plant-forward recipes for salads, snacks, vegetables, seafood, and tofu plus beans, breads (as well as things to eat on or with bread), and dessert. Recipes include Baked Kale Salad with Chili Quinoa, Breaded Beans with Nutty Skhug, Whitefish Peperonata, and Crispy Rice in Sungold-Miso Broth, plus simple breads like Sweet Potato Focaccia and Ripple Bread. The desserts chapter tempts with recipes like Tiny Salted Tiramisu Cookies and Butternut Squash Cake with Cinnamon Whipped Cream. With tips and techniques as well as kitchen wisdom she’s picked up on her cooking journey, Justine Cooks is a delicious invitation to explore your own cooking style and creativity.
Author: Ellen Ruppel Shell
Publisher: Penguin
ISBN: 1101135476
Category : Business & Economics
Languages : en
Pages : 307
Get Book Here
Book Description
A myth-shattering investigation of the true cost of America's passion for finding a better bargain From the shuttered factories of the Rust Belt to the strip malls of the Sun Belt-and almost everywhere in between-America has been transformed by its relentless fixation on low price. This pervasive yet little- examined obsession with bargains is arguably the most powerful and devastating market force of our time, having fueled an excess of consumerism that blights our landscapes, escalates personal debt, lowers our standard of living, and even skews of our concept of time. Spotlighting the peculiar forces that drove Americans away from quality, durability, and craftsmanship and towards quantity, quantity, and more quantity, Ellen Ruppel Shell traces the rise of the bargain through our current big-box profusion to expose the astronomically high cost of cheap.
