Cafe Flora Cookbook PDF Download
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Author: Catherine Geier
Publisher: Penguin
ISBN: 9781557884718
Category : Cooking
Languages : en
Pages : 284
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Book Description
The acclaimed chef of the popular Seattle eatery presents more that 250 tasty and original vegetarian and vegan recipes for appetizers, main courses, side dishes, salads, condiments, and more, along with detailed preparation instructions and tips, serving and presentation suggestions, possible substitutions, and other culinary advice.
Author: Catherine Geier
Publisher: Penguin
ISBN: 9781557884718
Category : Cooking
Languages : en
Pages : 284
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Book Description
The acclaimed chef of the popular Seattle eatery presents more that 250 tasty and original vegetarian and vegan recipes for appetizers, main courses, side dishes, salads, condiments, and more, along with detailed preparation instructions and tips, serving and presentation suggestions, possible substitutions, and other culinary advice.
Author: Michael Natkin
Publisher: Quarto Publishing Group USA
ISBN: 1558327789
Category : Cooking
Languages : en
Pages : 379
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Book Description
Vegetarian recipes from a food blogger with “a talent for enticing and boldly flavored creations, in recipes that are colorful, thoughtful, and fresh” (Heidi Swanson, New York Times–bestselling author of Super Natural Cooking). In Herbivoracious: A Vegetarian Cookbook for People Who Love to Eat, food blogger Michael Natkin offers up 150 exciting recipes (most of which have not appeared on his blog) notable both for their big, bold, bright flavors and for their beautiful looks on the plate, the latter apparent in more than 80 four-color photos that grace the book. An indefatigable explorer of global cuisines, with particular interests in the Mediterranean and the Middle East and in East and Southeast Asia, Natkin has crafted, through years of experimenting in his kitchen and in loads of intensive give-and-take with his blog readers, dishes that truly are revelations in taste, texture, aroma, and presentation. You’ll find hearty main courses, ranging from a robust Caribbean Lentil-Stuffed Flatbread across the Atlantic to a comforting Sicilian Spaghetti with Pan-Roasted Cauliflower and around the Cape of Good Hope to a delectable Sichuan Dry-Fried Green Beans and Tofu. An abundance of soups, salads, sauces and condiments, sides, appetizers and small plates, desserts, and breakfasts round out the recipes. Natkin, a vegetarian himself, provides advice on how to craft vegetarian meals that amply deliver protein and other nutrients, and the imaginative menus he presents deliver balanced and complementary flavors, in surprising and utterly pleasing ways. The many dozens of vegan and gluten-free recipes are clearly noted, too, and an introductory chapter lays out the simple steps readers can take to outfit a globally inspired pantry of seasonings and sauces that make meatless food come alive.
Author: Lara M. Robbins
Publisher: Penguin
ISBN: 1440625611
Category : Language Arts & Disciplines
Languages : en
Pages : 308
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Book Description
Knowing the rules of grammar never goes out of style. Now readers can brush up on their writing skills with just one book. This guide covers the gamut of grammar and style topics, including nouns and pronouns; tense, mood, and voice as expressed through verbs; subject and verb agreement in complete sentences; commas, colons, and semicolons; ellipses and other marks; parenthesis and brackets; capitalization; numbers and signs; spelling; abbreviations; and much more. ?Ideal for both native speakers and those learning English as a second language ?Encyclopedic approach ?Features thumbtabs and other navigation aids
Author: Chuck Johnson
Publisher: Wilderness Adventures Press
ISBN: 9781932098082
Category : Cooking
Languages : en
Pages : 260
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Book Description
Savor Greater Seattle offers a sample of the local experience with a variety of cuisine that reflects the diversity of the area. Half cookbook, half restaurant guide, it includes historical photographs and information about the premier restaurants.
Author: Flora Shedden
Publisher: Hardie Grant Publishing
ISBN: 1784883115
Category : Cooking
Languages : en
Pages : 435
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Book Description
aran (Scottish Gaelic) From the Old Irish arán Noun bread, loaf (masculine noun, nominative case) Aran is a beautiful cookbook from an artisan bakery in the heart of Scotland with the same name. In it, Great British Bake Off star Flora Shedden shares her simple, modern recipes and a window onto a picturesque life below the highlands, with stunning location photography and stories about the people and the place that inspire her creations. With a clean and fresh design, Aran is both whimsical and contemporary, and would be a perfect gift or self-buy for beginners, established bakers, armchair travellers or any lovers of baked goods! Sweet and savoury recipes take you from breakfast, through elevenses, through to your afternoon tea and after-dinner sweet treats, and include Poppy morning rolls, Twice-baked almond croissants, Peach, chocolate and almond brioche, Poached quince porridge, Pork, apple and sage sausage rolls and Banana, date and chocolate loaf cake.
Author: Yann de Rochefort
Publisher: Bloomsbury Publishing USA
ISBN: 1632864940
Category : Cooking
Languages : en
Pages : 290
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Book Description
"A sublime collection of traditional Spanish and Tapas recipes. Boqueria captures the soul of Spanish cuisine." --James Beard Award-winning chef and cookbook author Alfred Portale For over a decade New York City's famed Boqueria restaurants have been distilling the energy, atmosphere, and flavors of Barcelona, becoming a place where patrons share excellent wine and exquisite dishes. From traditional tapas like crispy patatas bravas and bacon-wrapped dates to classic favorites like garlicky sautéed shrimp, pork meatballs, and saffron-spiced seafood paella, Boqueria captures the very best of Spanish cuisine. For this sumptuous cookbook, restaurateur Yann de Rochefort and Executive Chef Marc Vidal tell the story of Boqueria, which has now spread to four New York City locations as well as to Washington, D.C. While the recipes-all deeply rooted in Barcelona's culinary culture-take center stage with phenomenal food photography, Boqueria also swings open the kitchen doors to reveal the bustling life of the restaurant, and offers exciting glimpses of the locales that inspire it: the bars, markets, and cervezerias of Barcelona. Transporting us to the busy, colorful stalls of legendary fresh market "La Boqueria," these portraits of the Spanish city are so vibrant that you can almost smell the Mediterranean's salt air. Boqueria's recipes are delectable variations on authentic Barcelona fare, but more than that; along with their origin stories, these recipes inspire a bit of the Boqueria experience-the cooking, the conversations, and the connections-in your own home.
Author: Flora Shedden
Publisher: Mitchell Beazley
ISBN: 1784722243
Category : Cooking
Languages : en
Pages : 522
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Book Description
Take the effort out of entertaining with Gatherings - a collection of delicious recipes to enjoy cooking and eating.
Author: Ana Quincoces
Publisher:
ISBN: 9780813049786
Category : Cooking
Languages : en
Pages : 0
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Book Description
This cookbook offers favorite recipes from the famous Versailles Restaurant in Miami, framed by family history and Cuban culture.
Author: Ignacio Mattos
Publisher: Artisan Books
ISBN: 1579658792
Category : Cooking
Languages : en
Pages : 532
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Book Description
Named one of the Best Cookbooks of Fall 2018 by The New York Times Book Review, Epicurious, Grub Street, The Kitchn, and more “The rare restaurant-y cookbook whose recipes actually turn out as well as the seemingly unattainable photos.” —The New York Times Book Review One flight up, in a bustling neighborhood bistro overlooking the chaos of one of downtown New York’s busiest streets, Ignacio Mattos serves food so uncannily delicious it consistently earns him accolades like “Chef of the Year,” and his restaurant Estela a spot among the World’s 50 Best. Everyone wants a taste of Estela, from loyal local customers to out-of-town foodies, visiting chefs to visiting presidents. The food is bold, bright, layered, playful, and surprising. Innovative without being precious. Comfort food, really. Food that bursts to life in your mouth—food that hits you right there. Estela, the long-awaited cookbook, shows how to think like Ignacio Mattos, who as an immigrant sees ingredients with fresh eyes. Here is how to look at something as ordinary as a button mushroom and make it extraordinary (shaved thin over ricotta dumplings), or as familiar as burrata and transform it (with a pool of juiced herby greens and charred bread). How to use vinegars, citruses, fish sauce, and pickling broth to give each bite a pop of flavor. How to compose a plate in layers, so that the deeper you dig, the more that is revealed, while each forkful carries an electric marriage of flavors and textures. Estela presents over 133 recipes, including classics that will never leave the menu, like Lamb Ribs with Chermoula and Honey, Mussels Escabeche on Toast, and the hide-and- seek joy of Endive Salad with Walnuts and Ubriaco Rosso. Small plates meant for sharing with friends and family, like Cherry Tomatoes with Figs and Onion. Incredible pan-seared steaks. And basics for the pantry that will elevate whatever you feel like making. Estela is the restaurant, but Estela is far more than a restaurant cookbook. It’s an inviting and creative expression of Mattos’s fresh and influential style.
Author: Michelle Polzine
Publisher: Artisan
ISBN: 1648290051
Category : Cooking
Languages : en
Pages : 711
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Book Description
Named a Best Cookbook of the Year/Best Cookbook to Gift by Saveur, Los Angeles Times, San Francisco Chronicle, Dallas Morning News, Charleston Post & Courier, Thrillist, and more Long-Listed for The Art of Eating Prize for Best Food Book of 2021 “Dazzling. . . . [Polzine] brings a fresh approach and singular panache. . . . Her clear voice and precise, idiosyncratic instructions will allow home bakers to make exquisite fruit tarts with strawberries and plums, elegant cookies and layer cakes.” —Emily Weinstein, New York Times, The 14 Best Cookbooks of Fall 2020 “This book . . . just keeps on giving. An absolute joy for bakers.” —Diana Henry, The Telegraph (U.K.), The 20 Best Cookbooks to Buy This Autumn Admit it. You're here for the famous honey cake. A glorious confection of ten airy layers, flavored with burnt honey and topped with a light dulce de leche cream frosting. It's an impressive cake, but there's so much more. Wait until you try the Dobos Torta or Plum Kuchen or Vanilla Cheesecake. Throughout her baking career, Michelle Polzine of San Francisco's celebrated 20th Century Cafe has been obsessed with the tortes, strudels, Kipferl, rugelach, pierogi, blini, and other famous delicacies you might find in a grand cafe of Vienna or Prague. Now she shares her passion in a book that doubles as a master class, with over 75 no-fail recipes, dozens of innovative techniques that bakers of every skill level will find indispensable (no more cold butter for a perfect tart shell), and a revelation of ingredients, from lemon verbena to peach leaves. Many recipes are lightened for contemporary tastes, and are presented through a California lens—think Nectarine Strudel or Date-Pistachio Torte. A surprising number are gluten-free. And all are written with the author's enthusiastic and singular voice, describing a cake as so good it "will knock your socks off, and wash and fold them too." Who wouldn't want a slice of that? With Schlag, of course.
