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Author: Ken Albala
Publisher: Penguin
ISBN: 1101188715
Category : Cooking
Languages : en
Pages : 233
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Book Description
It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper. The Lost Art of Real Cooking heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and Rosanna Nafziger arm you with the knowledge and skills that let you connect on a deeper level with what goes into your body. Ken and Rosanna celebrate the patience it takes to make your own sauerkraut and pickles. They divulge the mysteries of capturing wild sourdoughs and culturing butter, the beauty of rendering lard, making cheese, and brewing beer, all without the fancy toys that take away from the adventure of truly experiencing your food. These foods were once made by the family, in the home, rather than a factory. And they can still be made in the smallest kitchens without expensive equipment, capturing flavors that speak of place and personality. What you won't find here is a collection of rigid rules for the perfect meal. Ken and Rosanna offer a wealth of recipes, history, and techniques that start with the basics and evolve into dishes that are entirely your own.
Author: Nigel Slater
Publisher:
ISBN: 9780140252774
Category : Cookery
Languages : en
Pages : 287
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Book Description
Award winning writer Nigel Slater has gathered together a superb collection of recipes that warm, satisfy and please. REAL COOKING is not about fancy stocks, sauces and spun sugar baskets but understanding the little things that can turn a simple supper into something sublime.'This is real cooking. The roast potato that sticks to the roasting tin; the crouton from the salad that has soaked up the mustardy dressing ...; these are the things that make something worth eating. And worth cooking' Nigel Slater
Author: Ken Albala
Publisher: Penguin
ISBN: 1101188715
Category : Cooking
Languages : en
Pages : 233
Get Book Here
Book Description
It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper. The Lost Art of Real Cooking heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and Rosanna Nafziger arm you with the knowledge and skills that let you connect on a deeper level with what goes into your body. Ken and Rosanna celebrate the patience it takes to make your own sauerkraut and pickles. They divulge the mysteries of capturing wild sourdoughs and culturing butter, the beauty of rendering lard, making cheese, and brewing beer, all without the fancy toys that take away from the adventure of truly experiencing your food. These foods were once made by the family, in the home, rather than a factory. And they can still be made in the smallest kitchens without expensive equipment, capturing flavors that speak of place and personality. What you won't find here is a collection of rigid rules for the perfect meal. Ken and Rosanna offer a wealth of recipes, history, and techniques that start with the basics and evolve into dishes that are entirely your own.
Author: Ben Conniff
Publisher: Rizzoli Publications
ISBN: 0789334321
Category : Cooking
Languages : en
Pages : 0
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Book Description
Down-home recipes from the best restaurants, food artisans, bakeries, and farmers across the state. Eating a hot buttered lobster roll is like taking a mini-vacation: it conjures the scent of salt in the air and the crash of waves on the rocks—the essence of a day at the beach in Maine. Now, with Real Maine Food you can re-create this humble delicacy as well as more than 100 other Maine dishes at home. Maine has developed its own distinctive regional cuisine, characterized foremost by the excellent seafood caught off its pristine coast but also by the wild blueberries, potatoes, and other produce from its rich soils. The authors take a ride on a nineteenth-century schooner, build a beach clambake, and judge a pie-eating contest at a state fair—all in search of the best recipes from accomplished small-town home cooks as well as renowned restaurants and food artisans. Among the dishes are Smoked Haddock and Leek Pie, Lobster Gruyere Grilled Cheese, Crab and Corn Frittata, Blueberry Pancakes, and Peanut Butter Whoopie Pies. Real Maine Food taps into the magic that draws visitors to the state year after year.
Author: Nina Planck
Publisher: Bloomsbury Publishing USA
ISBN: 163286570X
Category : Cooking
Languages : en
Pages : 354
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Book Description
Hailed as the "patron saint of farmers' markets" by the Guardian and called one of the "great food activists" by Vanity Fair's David Kamp, Nina Planck was on the vanguard of the real food movement, and her first book remains a vital and original contribution to the hot debate about what to eat and why. In lively, personal chapters on produce, dairy, meat, fish, chocolate, and other real foods, Nina explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. The New York Times said that Real Food "poses a convincing alternative to the prevailing dietary guidelines, even those treated as gospel." A rebuttal to dietary fads and a clarion call for the return to old-fashioned foods, Real Food no longer seems radical, if only because the conversation has caught up to Nina Planck. Indeed, it has become gospel in its own right. This special tenth-anniversary edition includes a foreword by Nina Teicholz (The Big Fat Surprise) and a new introduction from the author.
Author: Joanna Weinberg
Publisher: A&C Black
ISBN: 1408801809
Category : Cooking
Languages : en
Pages : 290
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Book Description
Flexible and inspirational recipes for cooks with families
Author: Nina Planck
Publisher: Bloomsbury Publishing USA
ISBN: 162040933X
Category : Cooking
Languages : en
Pages : 258
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Book Description
When Nina Planck toured to promote her two earlier books, Real Food and Real Food for Mother and Baby, the question she heard most was, “When are you going to write a cookbook?” At long last, The Real Food Cookbook is here. In a dietary landscape overfull with low-carb bread and dubious advice about triglycerides, Planck is revolutionary in her complete embrace of a more old-fashioned and diverse way of eating. Aptly described by the Washington Post as “a cross between Alice Waters and Martha Stewart,” Planck showcases traditional, real foods-produce, dairy, meat, fish, eggs-through tempting and straightforward recipes for the beginner or regular home cook. The Real Food Cookbook takes 150 classic dishes, from starters, soups, and salads to the center of the plate, to sweets and the cheese course, and makes them anew, transforming them with Nina's signature approach: using fresh herbs, good butter, seasonal fruits and vegetables, grass-fed and pastured meats, and whole grains. With essays and tips throughout, sharing Nina's own real-food lifestyle, The Real Food Cookbook will provide inspiration for any omnivorous cook or eater. Find recipes for every occasion: a cheese plate with drinks, a family Seder, Easter egg salads, a summer barbeque.Learn how Nina stocks her pantry and where she buys real food.Whether you're preparing the meals or simply eating them, everyone will enjoy the stories, feast on one hundred gorgeous full-color photographs, and beg the family cook to make the meals Nina loves.
Author: Real Simple
Publisher: Oxmoor House
ISBN: 9781603209236
Category : Cooking
Languages : en
Pages : 0
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Book Description
When dinnertime rolls around (again), do you sometimes wish you could disappear? Here's a better idea: Grab this book from the editors of Real Simple for easy, delicious dinner solutions. Since most cooks are short on time, more than half of these recipes can be prepared in 30 minutes or less, and include tips along the way point to additional time-savers and other tricks of the trade. The recipes are arranged by season, to help you take advantage of what's fresh at the market, and are accompanied by photos so you know exactly what you're getting.
Author: Maangchi
Publisher: Houghton Mifflin Harcourt
ISBN: 054412989X
Category : Cooking
Languages : en
Pages : 325
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Book Description
Explore the rich diversity of Korean cooking in your own kitchen! Maangchi gives you the essentials of Korean cooking, from bibimbap to brewing your own rice liquor.
Author: Miriam Pascal
Publisher:
ISBN: 9781422625316
Category : Cooking
Languages : en
Pages : 304
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Book Description
What makes a dish memorable? Yes, it's got to be delicious. Sure, you need fabulous taste combos and lovely presentations. But a really memorable dish is so much more. It's about the caring that goes into every ingredient. It's about serving food that creates warm memories that can last a lifetime.
Author:
Publisher: Phaidon Press
ISBN: 9780714871035
Category : Photography
Languages : en
Pages : 0
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Book Description
A fun collection of Martin Parr's food pictures, which documents the simple notion that 'we are what we eat'. Real Food celebrates all things food through the eyes of the renowned British photographer Martin Parr - a kaleidoscope of foods the world over, from hot dogs to sticky buns and langoustine to lemon meringue pie. Featuring photographs taken throughout Martin Parr's prolific career to-date, Real Food will comprise the very best of Parr's iconic imagery - a collection of close-up food shots, in typical garish colour, taken by Parr throughout his travels across the world. Introduced with an essay by Fergus Henderson, British chef and founder of the restaurant St John's in London, which considers Parr's photographs in the context of global cuisine, and Parr's fascination with the social aspect of food that is at the heart of these photographs.
