Author: Clare Lattin
Publisher: Random House
ISBN: 1473523834
Category : Cooking
Languages : en
Pages : 566
Get Book Here
Book Description
‘Full of simple, seasonal dishes you will want to eat now’ Sunday Times In the heart of London’s Soho is Ducksoup, a tiny neighbourhood restaurant where you can eat simple plates of exactly what you might want at any time of day. This book is packed with delicious favourites from the menu whose influences include the warm blue skies of Italy, spices and flower blossom of the Middle East, and the smoky earthiness of Scandinavia. These recipes have a common thread: simple details – a squeeze of burnt lemon, a toasting of nuts, or a spoonful of piquant green sauce – which elevate flash-in-the-pan plates and slowly-stirred pots alike into something special. This pared-back approach to food is simple and achievable, and will transform your everyday cooking.
Author: Barbara Kafka
Publisher: Artisan Books
ISBN: 9781579651251
Category : Cooking
Languages : en
Pages : 504
Get Book Here
Book Description
Gathers recipes for soups featuring vegetables, poultry, meat, peas, beans, and seafood, and offers advice on making stocks, noodles, dumplings, and meatballs
Author: Andrew Barton
Publisher: Sasquatch Books
ISBN: 1632171422
Category : Cooking
Languages : en
Pages : 273
Get Book Here
Book Description
Experience beautiful home cooking that takes its cues from the kitchen gardens and forest harvests of the Pacific Northwest. Andrew Barton and his friends run Secret Restaurant Portland, a monthly supper club. After hosting dinners for five years, a culinary style emerged that reflected his practical approach to cooking: accessible recipes alive with flavor, lovely on the plate and the palate. The Myrtlewood Cookbook brings forth 100 recipes that amplify the tastes, colors, and textures of summer tomatoes, fall mushrooms, winter roots, and spring greens. You will gain nearly as much from reading these recipes as from cooking them. Whether you are inspired to make Nettle Dumplings in Sorrel Broth, Candied Tomato Puttanesca, or Russet/Rye Apple Pie, be prepared to swoon under the spell of Myrtlewood.* *The Myrtlewood tree is found on the same ground as fiddlehead ferns, nettles, and other wild foods characteristic of the Pacific Northwest. The plates, bowls and cutting boards carved from Myrtlewood shown in this book connect to the land where this cookbook was created.
Author: Andreas Viestad
Publisher: Hachette UK
ISBN: 1579655742
Category : Cooking
Languages : en
Pages : 596
Get Book Here
Book Description
This charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambé a pork tenderloin with Scandinavia's favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries. In Kitchen of Light readers are transported to Viestad's Norway—fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series New Scandinavian Cooking, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life.
Author: Tadashi Ono
Publisher: Ten Speed Press
ISBN: 1607743531
Category : Cooking
Languages : en
Pages : 258
Get Book Here
Book Description
A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.
Author: Rowley Leigh
Publisher: Unbound Publishing
ISBN: 1783525185
Category : Cooking
Languages : en
Pages : 418
Get Book Here
Book Description
'I get fed up with the number of cookbooks that promise quick and easy meals, those that promise a three-course dinner that can be knocked up in thirty minutes. Most cooking, and certainly most enjoyable cooking, takes a little longer. I can knock something up in a hurry if I have to – there are plenty of quick and easy recipes in this book – but that ability was a long time in the acquisition, and I still prefer to take my time, in order to do it better than I did it last time.' These recipes and essays, first published in the Financial Times, are a distillation of Rowley Leigh’s forty years as both a professional chef and a home cook. They detail with precision and wit how to cook and enjoy both unusual and familiar ingredients through the seasons. With Leigh’s succinct wine recommendations and over 120 recipes, this is a book to get messy with overuse in the kitchen and to pore over in an armchair with a glass of the author’s beloved Riesling close to hand.
Author: Elisabeth Amaral
Publisher: iUniverse
ISBN: 1491749792
Category : Family & Relationships
Languages : en
Pages : 327
Get Book Here
Book Description
The mid-1960s through the mid-1970s was a heady, turbulent time. There was a lot going on back then, and author Elisabeth Amaral was in the middle of it all: the fights for womens rights, racial equality, a music revolution, be-ins, love-ins, riots in the streets, the rage against the Vietnam War, and sex, drugs, and rock and roll. It was an amazing time to be young. In Czar Nicholas, The Toad, and Duck Soup, Amaral shares her recollections of those times. She narrates a coming-of-age story about herself and her husband as they embarked on an improbable journey of self-discovery. They gave up their jobs, moved with their infant son from New York City to Boston, unexpectedly started a childrens boutique, and soon opened a popular restaurant in Harvard Square. With sincerity and humor, Czar Nicholas, The Toad, and Duck Soup offers a personal and revealing account that reaches out to those who find themselves striving to make a relationship work that, by its very nature, may be doomed. But this story is also one of friendshipand of finding the courage to move on. Praise for Czar Nicholas, The Toad, and Duck Soup In her intimate and humorous memoir, Liz Amaral reveals the challenges of a young family establishing a home in Cambridge amid the tumult of the late 1960s. You will discover the disconcerting truth about her marriage and the painful path she takes to find herself again. A true adventure of the heart. Kathrin Seitz, writer, producer, and coach
Author: Pam Reiss
Publisher:
ISBN: 9781770500624
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
We all have special memories associated with food, and perhaps nothing is more comforting than an aromatic bowl of soup. Soup nourishes the body, delights the senses and draws people together in celebration of good food and company. For Pam Reiss, these food memories are almost all related to Jewish food. From the chicken soup served by her baba to the delectable delights of her parent's kosher catering company, Pam comes from a world filled with family and flavour. After years of travelling and sampling food all over the world, Pam has created soups that are a kosher fusion of traditional recipes like her baba's soup and exotic flavours like her own Pear Soup with Feta, Pecan, and Balsamic Reduction. In this new full-colour edition, Pam adds 20 new soups to delight the senses, and several new photographs to get you salivating. With clear and concise instructions for the novice cook, to exotic flavour combinations for the seasoned pro, Soup: A Kosher Collection is a must-have for any lover of soup. Pam offers up over 150 kosher recipes with ingredients that range from cheese, vegetables, fish, chicken, duck, and beef, to fruit. Cozy up with- Red Cabbage and Apple Soup Salmon and Dill Cream Soup Greek Meatball Soup Orange Gazpacho Chocolate Soup
Author: Molly Baz
Publisher: Clarkson Potter
ISBN: 0593138279
Category : Cooking
Languages : en
Pages : 306
Get Book Here
Book Description
NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.
Author: Rachel Khoo
Publisher: Penguin UK
ISBN: 0718180739
Category : Cooking
Languages : en
Pages : 454
Get Book Here
Book Description
Bestselling author Rachel Khoo is on the go once again with her latest cookbook, Rachel Khoo's Kitchen Notebook. Her latest cookbook is packed to the brim with 100 standout recipes, full-colour photography and Rachel's very own sketches of the food and places she encounters. Out and about, she finds the most delicious fare, recording it all in her kitchen notebook. From a Ham Hock Tiffin Box to Slow Roasted Pork Belly with Sloe Gin, and Rhubarb and Custard Millefeuille, Rachel Khoo's Kitchen Notebook will inspire even the most jaded cook to try something new. After graduating from Central Saint Martin's College with a degree in Art and Design, British food writer Rachel was lured to Paris to study pâtisserie at Le Cordon Bleu. Rachel shot to fame when her TV series, The Little Paris Kitchen, was broadcast by the BBC. Her beautiful tie-in cookbook and the follow-up, My Little French Kitchen, have been published around the globe. Rachel now travels the world working on a variety of projects, including a weekly recipe column for the Evening Standard. 'Rachel Khoo is the queen of creating culinary masterpieces' Glamour
