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Author: Hetal Vasavada
Publisher: Page Street Publishing
ISBN: 1624147755
Category : Cooking
Languages : en
Pages : 405
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Book Description
Sweeten Any Occasion with Bold, Unforgettable Desserts From Brown Butter Ghee Shortbread Cookies to Pomegranate Curd Brownies, these decadently spiced, versatile recipes are a joy to make and share. Drawing inspiration from her Indian-American upbringing and experience on MasterChef, Hetal Vasavada infuses every creation with the flavors of her heritage. The results are remarkable treats like Mango Lassi French Macarons and Ginger–Chai Chocolate Pot de Crème. Whip up a batch of small sweets (mithai) like Sesame Seed Brittle and Bourbon Biscuits, or impress guests with a fantastic breakfast like Banana Custard Brioche Donuts. The Gulab Jamun Cake, inspired by the quintessential Indian dough-balls soaked in spiced syrup, is the perfect showstopper for any gathering. Simple techniques and smart shortcuts make it easy to create familiar flavors or experiment with new ones. With delectable ingredients like ginger, cardamom, saffron, fennel and rose, every bite is worth celebrating.
Author: Hetal Vasavada
Publisher: Page Street Publishing
ISBN: 1624147755
Category : Cooking
Languages : en
Pages : 405
Get Book Here
Book Description
Sweeten Any Occasion with Bold, Unforgettable Desserts From Brown Butter Ghee Shortbread Cookies to Pomegranate Curd Brownies, these decadently spiced, versatile recipes are a joy to make and share. Drawing inspiration from her Indian-American upbringing and experience on MasterChef, Hetal Vasavada infuses every creation with the flavors of her heritage. The results are remarkable treats like Mango Lassi French Macarons and Ginger–Chai Chocolate Pot de Crème. Whip up a batch of small sweets (mithai) like Sesame Seed Brittle and Bourbon Biscuits, or impress guests with a fantastic breakfast like Banana Custard Brioche Donuts. The Gulab Jamun Cake, inspired by the quintessential Indian dough-balls soaked in spiced syrup, is the perfect showstopper for any gathering. Simple techniques and smart shortcuts make it easy to create familiar flavors or experiment with new ones. With delectable ingredients like ginger, cardamom, saffron, fennel and rose, every bite is worth celebrating.
Author: Raul Medina
Publisher: Simon and Schuster
ISBN: 1510749551
Category : Cooking
Languages : en
Pages : 0
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Book Description
Blaze away with dozens of marijuana recipes! Marijuana is no longer just for smoking. Leave the blunts and joints in the 1970s and join the 21st century by cooking with your cannabis! Nothing is off limits from the extra fun of Mary Jane, whether you want fun finger foods or a fancy, weed-infused cocktail. Although pot brownies are always a good standby, The 420 Cannabis Cookbook will add dozens more “dope” recipes to your repertoire, including: Canna-butter Marinades Appetizers Salsas and dips Infused alcohols And more! These side dishes and pantry essentials are not only great with weed as the main ingredient but are also just as delicious without the Mary Jane—just in case your parents don’t quite approve of your smoking habits! Easy, step-by-step instructions provide great recipes for both the novice and the experienced cook, even if you decided to test that weed out before you started cooking! Also included are chapters on the flavor of cannabis, different characteristic flavors of common strains, and the best ways to create low-temp flavor infusions with your pot. So, while smoking is always an option, sometimes you need a different way to achieve that high. Whether you’re having a fun get-together with friends or a quiet evening at home, The 420 Cannabis Cookbook will have a recipe that’s sure to be a “hit” with everyone!
Author: Jeni Britton Bauer
Publisher: Artisan Books
ISBN: 1579654363
Category : Cooking
Languages : en
Pages : 225
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Book Description
“Ice cream perfection in a word: Jeni’s.” –Washington Post James Beard Award Winner: Best Baking and Dessert Book of 2011! At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni’s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed. Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets—ones that are every bit as perfect as hers—in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni’s jaw-droppingly delicious signature recipes—from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up. How cool is that?
Author: Stef Ferrari
Publisher: Rodale
ISBN: 1623366720
Category : Cooking
Languages : en
Pages : 232
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Book Description
If Willy Wonka made ice cream instead of chocolate, it would look a lot like the concoctions pastry chef and craft-beer maven Stef Ferrari dreams up--twisted, curious, fun, and radically unique. With inspired flavors like Sage Chocolate Chip, Sriracha Popcorn, and Indian Pale Ale, Ferrari's theory is that almost everything can be turned into ice cream. She has taken the flavors of her favorite ales, cocktails, and meals, and used them to inspire new ice creams, as well as cakes, cookies, shakes, and more. This is not the dessert of your childhood. Featuring more than 70 recipes for ice cream, toppings, and other pairings, Ice Cream Adventures is the essential cookbook for ice cream lovers, adventurous home cooks, and foodies. Each recipe starts with an easy to make base, and Ferrari teaches you how to layer the flavors to create something deliciously different and totally unique.
Author: Luisa Weiss
Publisher: Ten Speed Press
ISBN: 1607748258
Category : Cooking
Languages : en
Pages : 289
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Book Description
From her cheerful Berlin kitchen, Luisa Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon. Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition. Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it’s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life.
Author: Karen MacNeil
Publisher: Workman Publishing Company
ISBN: 0761187154
Category : Cooking
Languages : en
Pages : 2408
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Book Description
No one can describe a wine like Karen MacNeil. Comprehensive, entertaining, authoritative, and endlessly interesting, The Wine Bible is a lively course from an expert teacher, grounding the reader deeply in the fundamentals—vine-yards and varietals, climate and terroir, the nine attributes of a wine’s greatness—while layering on tips, informative asides, anecdotes, definitions, photographs, maps, labels, and recommended bottles. Discover how to taste with focus and build a wine-tasting memory. The reason behind Champagne’s bubbles. Italy, the place the ancient Greeks called the land of wine. An oak barrel’s effect on flavor. Sherry, the world’s most misunderstood and underappreciated wine. How to match wine with food—and mood. Plus everything else you need to know to buy, store, serve, and enjoy the world’s most captivating beverage.
Author: Brian Smith
Publisher: Abrams
ISBN: 1613125984
Category : Cooking
Languages : en
Pages : 460
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Book Description
Create your own tasty ice cream concoctions at home with this collection of recipes from the beloved Brooklyn ice cream shop. Ample Hills Creamery is an ice-cream destination that attracts thousands of customers each day from near and far to Prospect Heights and Gowanus, Brooklyn. Lines wind around the block, spurred on by the chance to try one of their unforgettable flavors, and these and countless others will be dreamed up in kitchens across the country with the help of Ample Hills Creamery. Featuring recipes for the most sought-after flavors—including Salted Crack Caramel, Ooey Gooey, and the Munchies—the book is organized by mood. Are you feeling nostalgic? Try a scoop of Black Cow Float. Or maybe you need a drink? Daddy’s Sundae, made with bourbon, will set you right. For kids and kids-at-heart, stories, activities, and hand-drawn characters appear throughout each chapter, offering games, helpful tips, and inspiration for creating new flavors. With mouthwatering photography and charming illustrations, Ample Hills Creamery is a definitive, cow-filled guide for ice cream lovers and DIY enthusiasts alike. “Ample Hills Creamery is a book every ice cream lover will want in their library. Their book is as fun and charming as their corner shop in Brooklyn.” —Melissa Elsen and Emily Elsen, Four & Twenty Blackbirds “I’ve eaten a lot of ice cream in my day and I’d say that Salted Crack Caramel Ice Cream may be the most delicious flavor I’ve ever tasted!” —James Beard Award-winning chef Michael Symon “Beautiful and downright fun . . . Two cones up!” —Julia Turshen, co-author of the bestselling cookbook It’s All Good “I’m a longtime fan of Ample Hills. I love the fact that everything is made in house, even the peppermint patties for my favorite ice cream.” —Dan Kluger, James Beard Award-winning chef of ABC Restaurants
Author: Pam Corbin
Publisher: Ten Speed Press
ISBN: 1607740826
Category : Cooking
Languages : en
Pages : 318
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Book Description
In this new addition to the award-winning collection, River Cottage master preserver Pam Corbin helps you transform the abundance of your garden (and your friends’ and neighbors’ gardens) into everything from jams and jellies to vinegars and sauces. The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, seasonal, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. Now, with The River Cottage Preserves Handbook, learn to make everything from simple Strawberry Jam to scrumptious new combinations like Honeyed Hazelnuts, Nasturtium “Capers,” Onion Marmalade, Spiced Brandy Plums, and Elixir of Sage, plus a pantryful of butters, curds, pickles, chutneys, cordials, and liqueurs.
Author: Tanya Holland
Publisher: Chronicle Books
ISBN: 1452130639
Category : Cooking
Languages : en
Pages : 227
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Book Description
Brown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco. The restaurant is a friendly beacon on a tree-lined parkway, nestled low and snug next to a scrap-metal yard in this Bay Area rust belt. Out front, customers congregate on long benches and sprawl in the grass, soaking up the sunshine, sipping at steaming mugs of Oakland-roasted coffee, waiting to snag one of the tables they glimpse through the swinging doors. Deals are done, friends are made; this is a community in action. In short order, they'll get their table, their pecan-studded sticky buns, their meaty hash topped with a quivering poached egg. Later in the day, the line grows, and the orders for chef-owner Tanya Holland's famous chicken and waffles or oyster po'boy fly. This is when satisfaction arrives. Brown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant's favorites at home, from a thick Shrimp Gumbo to celebrated Macaroni & Cheese to a show-stopping Caramel Layer Cake with Brown Butter–Caramel Frosting. And these aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul food star locally grown, seasonal produce, too, in crisp, creative salads such as Romaine with Spring Vegetables & Cucumber-Buttermilk Dressing and Summer Squash Succotash. Soul-food classics get a modern spin in the case of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing. Straight-forward, unfussy but inspired, these are recipes you'll turn to again and again. Rich visual storytelling reveals the food and the people that made and make West Oakland what it is today. Brown Sugar Kitchen truly captures the sense—and flavor—of this richly textured and delicious place.
Author: Rose Levy Beranbaum
Publisher: Houghton Mifflin
ISBN: 1328506622
Category : Cooking
Languages : en
Pages : 327
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Book Description
Foolproof recipes for homemade ice cream from best-selling author and "diva of desserts" Rose Levy Beranbaum With Rose's easy-to-follow, meticulously tested, and innovative recipes, perfect ice creams and other frozen treats are simple to churn up anytime. Here she gives her foolproof base method, plus all the tips and info you need to know--on machines, ingredients, techniques, and her own unique approaches and discoveries (for example, an easier method of mixing custard bases without needing to "temper" them; how to make a substitution for glucose by microwaving corn syrup;and how adding milk powder can help prevent ice crystals). Flavors include classics and new twists, including Lemon Ginger, Peanut Butter and Chocolate Fudge, Back Road Mint Chocolate Chip, Brown Sugar with Black Pepper, Roasted Corn, and Red Wine, plus mix-ins, toppings, and "ice cream social" desserts like waffle cones, ice cream sandwiches, brownies, ice cream cake, and more.
