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Author: Maya Kaimal
Publisher: Morrow Cookbooks
ISBN: 9780060192570
Category : Cooking
Languages : en
Pages : 240
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Book Description
Introduces the staples, basic ingredients, and spices that make up Southern Indian cuisine.
Author: Rowan Jacobsen
Publisher: Bloomsbury Publishing USA
ISBN: 1596916486
Category : Cooking
Languages : en
Pages : 282
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Book Description
"Terroir" is French for taste of place. In this book, a James Beard Award-winning author explores many of the North American foods that depend on place for their unique flavor, including salmon from Alaska's Yukon River and honey from the tupelo-lined banks of the Apalachicola River.
Author: Frank Clark
Publisher: Xlibris Corporation
ISBN: 1477106324
Category : Fiction
Languages : en
Pages : 244
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Book Description
This book is a collection of short stories written by Frank Clark. Stories are humorous, imaginative, and introspective. An interesting and creative style of writing outside the box of the classical literary short story. Many stories are written in the vernacular to describe people and place. These stories are about everyday people in everyday life. You will identify with many of the characters and themes of these stories. The wit and creativity of Frank's writing will make you laugh, allow you to step into an imaginary world and will give you something to think about. Each story is amusing and will capture your interest. Read one story and you can't wait to read the next. These stories are quite funny. You will laugh and you will smile. Enter an imaginary world, a brief escape from the demands of your day. You will return to your day feeling refreshed, relaxed with exuberant energy to complete your day. Maybe an extraordinary day. Lastly, many of the stories are introspective. They give you something to think about from a different point of view. These stories have been written for you. You will fi nd them a delightful read. Enjoy your read.
Author: Junior League of Eugene
Publisher: Wimmer Cookbooks
ISBN: 9780960797615
Category : Community cookbooks
Languages : en
Pages : 0
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Book Description
Recipes from the Pacific Northwest, compiled by the Junior Leage of Eugene, OR.
Author: Maya Kaimal
Publisher: Morrow Cookbooks
ISBN: 9780060192570
Category : Cooking
Languages : en
Pages : 240
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Book Description
Introduces the staples, basic ingredients, and spices that make up Southern Indian cuisine.
Author: Jeffrey Roberts
Publisher: Chelsea Green Publishing
ISBN: 160358661X
Category : Cooking
Languages : en
Pages : 290
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Book Description
From country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later the harvest—according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants. In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, industrial food to produce not only delicious but culturally significant cured meats. By rejecting the industry-led push for “the other white meat” and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal—snout to tail—today’s charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America’s culinary treasures, both old and new.
Author: Kimberly Stevens
Publisher: Cider Mill Press
ISBN: 1604338237
Category : Cooking
Languages : en
Pages : 288
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Book Description
Savor celebrates the art and pleasure of beautiful charcuterie boards and platters—demystified and made simple! Serving boards possess an uncanny ability to mirror the mood of a host and transform a room's ambiance as friends and family gather around them to both eat and enjoy time together. This book lavishly details how to create memorable and delicious serving boards, no matter the season or the occasion. In Savor, you’ll find: - Expert Advice and Recipes from Murray’s Cheese, Publican Market, The Cheese Store of Beverly Hills, Lady & Larder, Mike’s Hot Honey, Blake Hill Preserves, Esters Wine Shop & Bar, and Vermont Creamery - Practical & Delicious Guides on how to pair cheeses, meats, condiments, and an array of other ingredients that can be used on serving boards. Also included are suggested drink pairings - Over 100 Recipes for crackers and bread, preserves, pickles, flavored nuts, dips, spreads, some bigger bites, and even desserts Expert advice and insights provide strategies and approaches for composing boards that balance flavor profiles and textures, using elegant and inventive recipes. Elevate your home entertaining with Savor!
Author: Carolyn Niethammer
Publisher: University of Arizona Press
ISBN: 0816538891
Category : Cooking
Languages : en
Pages : 233
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Book Description
Southwest Book of the Year Award Winner Pubwest Book Design Award Winner Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”
Author: Due Quach
Publisher: Penguin
ISBN: 1524704806
Category : Science
Languages : en
Pages : 385
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Book Description
Author of the viral Medium piece, "Poor and Traumatized at Harvard," Due Quach shares her Calm Clarity program to show readers how to deal with toxic stress and adversity. We often don't realize how much control we have over our thoughts, feelings, and actions--on some days, the most minor irritation can upset us, but on others, we are in our best form and can rise to challenges with grace. These fluctuations depend on the neural networks firing in our brains, and we have the power to consciously break hardwired thought patterns. Due Quach developed an intimate understanding of the brain during her personal journey of healing from post-traumatic stress disorder. According to Quach, people function in three primary emotional states: Brain 1.0, Brain 2.0, and Brain 3.0. In Brain 1.0, people act out of fear and self-preservation. Brain 2.0 involves instant gratification and chasing short-term rewards at the expense of long-term well-being. Brain 3.0 is a state of mind that Quach calls "Calm Clarity," in which people's actions are aligned with their core values. As Quach confronted PTSD and successfully weaned herself off medication, she learned how to activate, exercise, and strengthen Brain 3.0 like a muscle. In Calm Clarity, she draws on the latest scientific research and ancient spiritual traditions alike to show us how we too can take ownership of our thoughts, feelings, and actions in order to be our best selves.
Author: Kusuma Cooray
Publisher: University of Hawaii Press
ISBN: 9780824824167
Category : Cooking
Languages : en
Pages : 294
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Book Description
A native of Sri Lanka and one of Hawai'i's most celebrated chefs, Kusuma Cooray is a pioneer in the blending of Asian spices and herbs with Western ingredients to create flavorful and aromatic dishes that please both the eye and the palate. In Burst of Flavor: The Fine Art of Cooking with Spices, Chef Cooray combines the foods of her South Asian childhood (spicy curries, fresh vegetables and fruits, curd, treacle) with her later discoveries as a culinary student in Europe (ripe cheeses, wine, crusty breads, creme fraiche) in new and imaginative ways. Throughout her diverse culinary education and experiences, Chef Cooray's love of spices and herbs never diminished. This compilation of more than 200 recipes showcases her bold use of fresh herbs and spices, from the familiar (nutmeg, fennel, saffron, basil) to the exotic (burnet, ajowan, mace, neem). Several dishes--a caviar and blini appetizer created for Rudolf Nureyev, a soup celebrating a visit by Jacqueline Kennedy Onassis--are accompanied by lively anecdotes. Chef Cooray also provides some food history and serving suggestions-all written in her graceful and engaging style. Noted wine expert Richard Field contributes guidelines for wine selection and makes recommendations for ten specially selected recipes. A helpful glossary explains the characteristics and origin of the spices and herbs used in the recipes. Here is ample evidence of Chef Cooray's talent for creating exciting combinations of ingredients and flavors and for bringing out the best in each.
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
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Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
