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Author: Cornelia Guest
Publisher: Hachette Books
ISBN: 1602861684
Category : Cooking
Languages : en
Pages : 258
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Book Description
Daughter of fashion icon C. Z. Guest and Winston Frederick Churchill Guest, polo champion and heir to the Phipps steel fortune, Cornelia Guest resisted eating animal products from childhood because of her passion for “critters.” When her mother became ill, her research compelled her to take the leap to eat cruelty-free. In Cornelia Guest's Simple Pleasures, she reveals the secrets of understated elegance she learned from her parents and the family's extraordinary friends. Her favorite simple recipes are so delicious, even the most fervent carnivores do not miss the meat, and her tips on entertaining take the stress out of any event. Her ulterior motive is to inspire readers to have fun experimenting with healthy alternatives and to change the way they think about food. She shows readers how to incorporate affordable, cruelty-free eating into their daily lives and how to serve that wholesome food to friends. Organized by season, each section begins with a luscious meal—a light spring lunch of chilled asparagus soup and quinoa salad, an alfresco summer dinner of veggie carpaccio and stuffed squash blossoms, a fall breakfast buffet of pecan waffles, faux buttermilk pancakes, and raspberry muffins, and a cozy winter's dinner of shepherd's pie with a chocolate tart for dessert. Each season contains recipes for beverages, soups, salads, pasta, side dishes, main courses, and an abundance of desserts that everyone will love. Special sections feature recipes for grains, greens, and beans. Her favorite chefs, doctors, a veterinarian, and other health experts have contributed sidebars with tips, advice, and eye-opening information. Dismissing fussy food and pretention, she believes the key to entertaining well is simplicity. Cornelia Guest's Simple Pleasures is filled with advice on how to set a lively and original table, how to bring nature inside, even how to stay calm in the face of entertaining disasters. She shows how a little thought and effort makes it a snap to create a relaxed, warm atmosphere and fabulous food free of animal products that will not only please family and friends but will also allow you to enjoy your own party. Richly illustrated with photographs of personal memorabilia and of Templeton, her legendary home, the book captures the feeling of a well-lived life. Cheerful, colorful, and unpretentious, Simple Pleasures will give readers all they need to know to cook in the most nutritious way possible and to serve it up with great style.
Author: Cornelia Guest
Publisher: Hachette Books
ISBN: 1602861684
Category : Cooking
Languages : en
Pages : 258
Get Book
Book Description
Daughter of fashion icon C. Z. Guest and Winston Frederick Churchill Guest, polo champion and heir to the Phipps steel fortune, Cornelia Guest resisted eating animal products from childhood because of her passion for “critters.” When her mother became ill, her research compelled her to take the leap to eat cruelty-free. In Cornelia Guest's Simple Pleasures, she reveals the secrets of understated elegance she learned from her parents and the family's extraordinary friends. Her favorite simple recipes are so delicious, even the most fervent carnivores do not miss the meat, and her tips on entertaining take the stress out of any event. Her ulterior motive is to inspire readers to have fun experimenting with healthy alternatives and to change the way they think about food. She shows readers how to incorporate affordable, cruelty-free eating into their daily lives and how to serve that wholesome food to friends. Organized by season, each section begins with a luscious meal—a light spring lunch of chilled asparagus soup and quinoa salad, an alfresco summer dinner of veggie carpaccio and stuffed squash blossoms, a fall breakfast buffet of pecan waffles, faux buttermilk pancakes, and raspberry muffins, and a cozy winter's dinner of shepherd's pie with a chocolate tart for dessert. Each season contains recipes for beverages, soups, salads, pasta, side dishes, main courses, and an abundance of desserts that everyone will love. Special sections feature recipes for grains, greens, and beans. Her favorite chefs, doctors, a veterinarian, and other health experts have contributed sidebars with tips, advice, and eye-opening information. Dismissing fussy food and pretention, she believes the key to entertaining well is simplicity. Cornelia Guest's Simple Pleasures is filled with advice on how to set a lively and original table, how to bring nature inside, even how to stay calm in the face of entertaining disasters. She shows how a little thought and effort makes it a snap to create a relaxed, warm atmosphere and fabulous food free of animal products that will not only please family and friends but will also allow you to enjoy your own party. Richly illustrated with photographs of personal memorabilia and of Templeton, her legendary home, the book captures the feeling of a well-lived life. Cheerful, colorful, and unpretentious, Simple Pleasures will give readers all they need to know to cook in the most nutritious way possible and to serve it up with great style.
Author: Cornelia Guest
Publisher: Ballantine Books
ISBN: 9780449901618
Category : Cooking
Languages : en
Pages : 166
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Book Description
Author:
Publisher:
ISBN: 9781614286325
Category : Biography & Autobiography
Languages : en
Pages : 384
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Book Description
Alain Elkann has mastered the art of the interview. With a background in novels and journalism, and having published over twenty books translated across ten languages, he infuses his interviews with innovation, allowing them to flow freely and organically. Alain Elkann Interviews will provide an unprecedented window into the minds of some of the most well-known and -respected figures of the last twenty-five years.
Author: Diane St. Clair
Publisher: Andrews Mcmeel+ORM
ISBN: 1449441300
Category : Cooking
Languages : en
Pages : 229
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Book Description
“Through her recipes, devoted entirely to what she describes as the ‘elixir of the human race,’ Diane draws you into the rhythms of life on a farm.” —Thomas Keller, The French Laundry For anyone who’s enjoying a return to real food, true buttermilk remains one of the great, undiscovered pleasures. Many people enjoy organic produce, grass-fed meats, and artisan breads, but “real” dairy has been slower to reach a wide market. In fact, dairy products have long been pasteurized and homogenized into bland tastelessness, with no regard to where the product came from or how it was made. On Animal Farm in Orwell, Vermont, Diane St. Clair takes butter and buttermilk production to a new level. The Animal Farm Buttermilk Cookbook explains her techniques, from animal husbandry and land management, to her creamery processes. Here you’ll learn how to make your own butter and buttermilk at home, and then experiment with the fabulous ways in which buttermilk enhances food flavors and textures. You’ll also find practical but unique recipes for using buttermilk—everything from buttermilk doughnuts dipped in maple syrup, to salmon chowder, buttermilk ricotta gnocchi, and harissa buttermilk salad dressing. Families will love the buttermilk béchamel pizza, the spicy buttermilk gingerbread, and pork chops smothered in buttermilk sauce. Buttermilk is not just for waffles anymore—although the best waffle recipe you’ll ever find is in this book! “This book beautifully shares both her life as a dairy farmer and artisan, and many of her incredible recipes, and will have you seeking out great buttermilk to cook and bake all year round.” —Barbara Lynch, James Beard Award–winning chef
Author: John Schlimm
Publisher: Da Capo Lifelong Books
ISBN: 0738216801
Category : Cooking
Languages : en
Pages : 256
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Book Description
Long regarded as the missing link in the plant-based world, vegan cheese has come home to Main Street! With more than 125 recipes for every cheesy craving, John Schlimm has you covered from breakfast to lunch to a hearty dinner with family and friends. From easy recipes for everyday cheeses (including Cheddar, Swiss, mozzarella) to ultimate comfort food like Mac 'n' Cheese, Cafe Broccoli & Parmesan Quiche, Triple Your Pleasure Fondue, and the Cheesecake Extravaganza, you can include in all your cheesy favorites ... with none of the dairy.
Author: Cornelia Guest
Publisher: Weinstein Books
ISBN: 1602861625
Category : Cooking
Languages : en
Pages : 258
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Book Description
The author shares the story of how she committed to vegan eating after her mother became ill, then offers recipes and entertaining ideas, including stuffed squash blossoms, raspberry muffins, and chilled asparagus soup.
Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185395
Category : Cooking
Languages : en
Pages : 585
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Book Description
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Author: Jeff Jenssen
Publisher: Simon and Schuster
ISBN: 1451632940
Category : Cooking
Languages : en
Pages : 192
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Book Description
Elegant summer meals for any day of the year In The Fire Island Cookbook, food, wine, and travel writers Mike DeSimone and Jeff Jenssen have put together a mouthwatering collection of meals using seasonal produce, one for each weekend from Memorial Day through Labor Day. Each of the fourteen menus is influenced by the authors’ travels in Italy, France, Spain, Greece, Mexico, and Hungary, and includes course-by-course wine pairings. Every chapter features recipes for a full menu from appetizer to dessert, with wines to match. While some dishes are designed to be prepped in the morning, ignored all day while the cooks are at the beach, and then grilled and arranged as guests arrive, others are a little more elaborate, perfect for the weekend that would otherwise be ruined by rain. Meals can be prepared by one or two dedicated chefs, or divided up among everyone, with each person contributing a course. Wherever your dream vacation house, occasional weekend destination, or home, and whatever time of year, you are sure to enjoy this fantastic collection of recipes. So slip away, feel the cool spray against your skin, taste the salt in the air, and dream of a delicious, beautiful, and relaxing dinner with friends and family.
Author: Cornelia Otis Skinner
Publisher:
ISBN: 1443726613
Category : History
Languages : en
Pages : 264
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Book Description
OUR HEARTS WERE YOUNG AND GAY by CORNELIA OTIS SKINNER and EMILY KIMBROUGH. CHAPTER 1: WE had been planning the trip for over a year. Pinching, scraping and going without sodas, we had salvaged from our allowances and the small time jobs we each had found the preceding vacation the sum of 80.00, which was the cost of a minimum passage on a Canadian Pacific liner of the cabin class. Our respec tive families had augmented our finances by letters of credit generous enough to permit us to live for three months abroad if not in the lap of luxury, at least on the knees of comfort. For months we had been exchanging letters brimming over with rapturous plans and lyric an ticipation and now June had really rolled around and the happy expectancy of the brides-to-be of that year had noth ing on us. It was settled we could meet in Montreal at whatever hotel it is that isnt the Ritz. I, clutching and occasionally kissing our steamship passage, was arriving from New York, Emily from Buffalo. That is, I hoped Emily was arriving. Emilys notions concerning geography, like some of her other notions, were enthusiastic but lacking in ac curacy. Some weeks previous she had sent me a rhapsodic letter which ended with the alarming words, I live for the moment when our boat pushes out from that dock in Win nipeg. I had written back in a panic and block letters stating, somewhat crushingly I thought, that the CJP. O. seldom sent its ships overland, that we were sailing from Montreal, Province of Quebec, that the name of our ves sel was the Montcalm and the date June loth, the year of our Lord I shant say which, because Emily and I have now reached the time in life when not only do we lie about our ages, we forget what weve said they are. Emily wrote back not to worry, darling, she had it all straight now. Moreover she was being motored up from Buffalo by friends who had been abroad often and who wouldnt dream of driving her to the wrong place. They would arrive sometime the afternoon of the pth. No such traveled and plutocratic friends offered to motor me to Canada, so I purchased an upper on the Mon treal sleeper ... a bit of misguided economy because once aboard the train I had to pay for another upper in order to accommodate my collection of luggage. The Skinners have ever, I believe, been respectable, God-fear ing folk, but in those days my family made up for the lack of a skeleton in the closet by having extremely dis reputable-looking luggage. Mother, the most exquisite of women, was fastidious to a degree when it came to the care of her clothes and mine, but she didnt care what she packed them in as long as the receptacle was clean. Conse quently on this, the occasion of my first long trip on my own, she had, with loving care and acres of tissue-paper, stowed my effects in an assortment of containers that ranged from a canvas trunk Father had used when he played at Dalys, to a patent leather thing for hats that looked like a cover for a bass drum. There was a strap bound straw affair known for some reason as a telescope, and various other oddments. I was made to carry my good coat the one in which I traveled was my every day on a stout hanger in a voluminous green dress-bag which had a hole at the top and through that emerged the hook for hanging It up. It was a formidable looking contrivance and I used to glance nervously at that hook, half anticipat ing the sight of a human eye impaled upon it...
Author: Alexis Maybank
Publisher: Penguin
ISBN: 1101571918
Category : Biography & Autobiography
Languages : en
Pages : 321
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Book Description
On a warm September night in 2002, former acquaintances Alexis Maybank and Alexandra Wilkis reconnected at a mixer for new students at Harvard Business School. Alexis had just ended a four-year run at eBay during the dotcom boom and bust. Alexandra had just spent three years as an investment banker at Merrill Lynch. Now they were entering the country’s top training ground for future titans of Wall Street and the Fortune 500. Little did either suspect that five years later, they’d become famous not in finance or consulting or corporate management, but at the bleeding-edge intersection of fashion and technology. Gilt Groupe – launched by Alexis, Alexandra, and three colleagues in 2007 – is one of the most fascinating startups of recent years, with a valuation of more than $1 billion. And it all began with one bold idea: to bring sample sales online and change the way millions shop. As Alexis and Alexandra write about the day Gilt.com went live: “We had created a website that could potentially change the rules of retail, for both shoppers and brands. If shopping was traditionally a slow, leisurely activity that might consume an entire day, it would now be competitive, addictive, urgent, thrilling—a rush delivered at the same time each day. Shopping would become not just easier, but so much fun.” But turning that vision into reality wasn’t easy. Designers had long controlled their own sample sales by staging them in anonymous, makeshift locations and strictly limiting invitations. Those lucky enough to hear about a Marc Jacobs or Hermès sample sale would drop everything and run for dramatic, fleeting bargains. Why should elite brands support a new startup trying to replicate the experience online? And even if brands like Valentino, Christian Louboutin, and Zac Posen got on board, would shoppers embrace such a website? Would the kind of people who love high-end fashion really visit a new online sale each day? Was “accessible luxury” a breakthrough idea or an absurd oxymoron? Alexis and Alexandra share their perspective in this dramatic story of Gilt’s birth, rise, and evolution. They show how they juggled the conflicting needs of their suppliers, engineers, marketers, and potential investors. They explain how they blended their individual strengths and weaknesses and managed their rapidly growing team. They cover the growing pains of expanding into new categories like housewares, travel, and menswear. And they take us through the darkest moments of the recession when Gilt might easily have died. As you’ll learn from the true story of Gilt, anything is possible for those with the creativity to recognize a new opportunity and the perseverance to make it real.
