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Author: Michael Suchman
Publisher: Andrews Mcmeel+ORM
ISBN: 1941252346
Category : Cooking
Languages : en
Pages : 235
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Book Description
Make New York City’s iconic foods—like Reuben sandwiches, pizza, and bagels—at home with this collection of easy plant-based recipes. NYC Vegan brings New York’s fabulous foods to the plant-based table. The book was written by native New Yorkers as a tribute to the city they love. From the diners and delis of Brooklyn to the traditions of Little Italy and Chinatown, the foods of New York are the foods of the world. Old New York: Manhattan clam chowder, Waldorf salad, eggs Benedict, New York-style pizza, and New York-style cheesecake. Street foods and festivals: Soft pretzels, churros, falafel, Italian ice, caramel corn, and zeppoles. Delis and diners: Reuben sandwich, bagels, pot pie, and Brooklyn egg creams. Bakeries: Knishes, cinnamon rolls, black-and-white cookies, and Irish soda bread. Jewish specialties: Blintzes, brisket, mandelbroit, and “chicken” soup. Neighborhoods: Polish pierogis, Italian lasagna, Dominican arroz con maíz, Greek avgolemono soup, and Puerto Rican mofongo. These recipes are simple and delicious and bring the city vibe to your own kitchen. As self-trained cooks, Michael and Ethan are food lovers who show how vegan food can taste just as good as nonvegan dishes and how eliminating animal products from your diet does not mean you can’t enjoy New York City’s iconic foods. This book includes full-color photography by Jackie Sobon and a list of current New York City vegan restaurants.
Author: Michael Suchman
Publisher: Andrews Mcmeel+ORM
ISBN: 1941252346
Category : Cooking
Languages : en
Pages : 235
Get Book Here
Book Description
Make New York City’s iconic foods—like Reuben sandwiches, pizza, and bagels—at home with this collection of easy plant-based recipes. NYC Vegan brings New York’s fabulous foods to the plant-based table. The book was written by native New Yorkers as a tribute to the city they love. From the diners and delis of Brooklyn to the traditions of Little Italy and Chinatown, the foods of New York are the foods of the world. Old New York: Manhattan clam chowder, Waldorf salad, eggs Benedict, New York-style pizza, and New York-style cheesecake. Street foods and festivals: Soft pretzels, churros, falafel, Italian ice, caramel corn, and zeppoles. Delis and diners: Reuben sandwich, bagels, pot pie, and Brooklyn egg creams. Bakeries: Knishes, cinnamon rolls, black-and-white cookies, and Irish soda bread. Jewish specialties: Blintzes, brisket, mandelbroit, and “chicken” soup. Neighborhoods: Polish pierogis, Italian lasagna, Dominican arroz con maíz, Greek avgolemono soup, and Puerto Rican mofongo. These recipes are simple and delicious and bring the city vibe to your own kitchen. As self-trained cooks, Michael and Ethan are food lovers who show how vegan food can taste just as good as nonvegan dishes and how eliminating animal products from your diet does not mean you can’t enjoy New York City’s iconic foods. This book includes full-color photography by Jackie Sobon and a list of current New York City vegan restaurants.
Author: Richard James Hooker
Publisher: Harvard Common Press
ISBN: 9780916782108
Category : Cooking
Languages : en
Pages : 148
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Book Description
Best loved and little-known recipes, from Boston to San Francisco and in between.
Author: Craig Fear
Publisher: The Countryman Press
ISBN: 1682687147
Category : Cooking
Languages : en
Pages : 447
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Book Description
From Rhode Island to Maine—80 locally inspired seafood recipes that honor the coastal traditions of America’s northeast. Few dishes conjure as much New England nostalgia as clam chowder. But the northeast coast of America can stir up even more creative soups and stews than this traditional favorite. From forgotten classics like clam chowder’s Portuguese-influenced cousin, and fresh new flavors like Autumn Monkfish Stew, Malty Mussels Soup, and seasonal clam boils, this comprehensive cookbook embraces the locavore movement and sustainable seafood to expand our soup horizons. Complete with easy recipes for seafood broths and stocks, 33 native fish and shellfish profiles, and advice on how to befriend your local fisherman, New England Soups from the Sea will have readers feeling confident in their seafood knowledge and how to invent their own soups from New England’s ocean bounty. Paired with bright photography and the welcoming voice of a local New Englander, food writer Craig Fear boils all the charm of a seaside town into delicious, warming flavors.
Author: Rhee, Chungah
Publisher: Time Inc. Books
ISBN: 0848751434
Category : Cooking
Languages : en
Pages : 240
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Book Description
The debut cookbook by the creator of the wildly popular blog Damn Delicious proves that quick and easy doesn't have to mean boring.Blogger Chungah Rhee has attracted millions of devoted fans with recipes that are undeniable 'keepers'-each one so simple, so easy, and so flavor-packed, that you reach for them busy night after busy night. In Damn Delicious, she shares exclusive new recipes as well as her most beloved dishes, all designed to bring fun and excitement into everyday cooking. From five-ingredient Mini Deep Dish Pizzas to no-fuss Sheet Pan Steak & Veggies and 20-minute Spaghetti Carbonara, the recipes will help even the most inexperienced cooks spend less time in the kitchen and more time around the table.Packed with quickie breakfasts, 30-minute skillet sprints, and speedy takeout copycats, this cookbook is guaranteed to inspire readers to whip up fast, healthy, homemade meals that are truly 'damn delicious!'
Author: Anna Crowley Redding
Publisher: Islandport Press
ISBN: 9781944762827
Category :
Languages : en
Pages : 32
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Book Description
The true story of an epic food fight to keep tomatoes out of clam chowder
Author: Lulu Grimes
Publisher: Allen & Unwin
ISBN: 1741960339
Category : Cookery
Languages : en
Pages : 689
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Book Description
This is a timeless and comprehensive collection of
Author: Jerome Brody
Publisher: Crown
ISBN: 9780517549070
Category : Cooking
Languages : en
Pages : 196
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Book Description
Author: Thomas W. Gilbert
Publisher: Godine+ORM
ISBN: 1567926886
Category : Sports & Recreation
Languages : en
Pages : 332
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Book Description
The untold story of baseball’s nineteenth-century origins: “a delightful look at a young nation creating a pastime that was love from the first crack of the bat” (Paul Dickson, The Wall Street Journal). You may have heard that Abner Doubleday or Alexander Cartwright invented baseball. Neither did. You may have been told that a club called the Knickerbockers played the first baseball game in 1846. They didn’t. Perhaps you’ve read that baseball’s color line was first crossed by Jackie Robinson in 1947. Nope. Baseball’s true founders don’t have plaques in Cooperstown. They were hundreds of uncredited, ordinary people who played without gloves, facemasks, or performance incentives. Unlike today’s pro athletes, they lived full lives outside of sports. They worked, built businesses, and fought against the South in the Civil War. In this myth-busting history, Thomas W. Gilbert reveals the true beginnings of baseball. Through newspaper accounts, diaries, and other accounts, he explains how it evolved through the mid-nineteenth century into a modern sport of championships, media coverage, and famous stars—all before the first professional league was formed in 1871. Winner of the Casey Award: Best Baseball Book of the Year
Author: Wendy Howard Goldberg
Publisher: Macmillan
ISBN: 1250072859
Category : Cooking
Languages : en
Pages : 290
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Book Description
100+ hearty, soulful comfort food recipes from the #1-rated CBS television cop show Blue Bloods, centering around the Reagan family dinner and compiled by the show's star, Bridget Moynahan.
Author: Jasper White
Publisher: Simon and Schuster
ISBN: 0684850346
Category : Cooking
Languages : en
Pages : 256
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Book Description
Offers recipes for a variety of chowders, including New England clam, Manhattan red, corn, and Nantucket Veal chowders.
