Seattle Worlds' Fair Cook Book PDF Download
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Author: Gino
Publisher:
ISBN:
Category : International cooking
Languages : en
Pages : 24
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Book Description
Author: Gino
Publisher:
ISBN:
Category : International cooking
Languages : en
Pages : 24
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Book Description
Author: Judith Dern
Publisher: Rowman & Littlefield
ISBN: 1442259779
Category : History
Languages : en
Pages : 277
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Book Description
Offers a comprehensive exploration of Seattle’s cuisine from geographical, historical, cultural, and culinary perspectives. From glaciers to geoducks, from the Salish Sea with swift currents sweeping wild salmon home from the Pacific Ocean to their original spawning grounds, to settlers, immigrants, and restaurateurs, Seattle’s culinary history is vibrant and delicious, defining the Puget Sound region as well as a major U.S. city. Exploring the Pacific Northwest ‘s history from a culinary perspective provides an ideal opportunity to investigate the area’s Native American cooking culture, along with Seattle’s early boom years when its first settlers arrived. Waves of immigrants from the mid-1800s into the early 1900s brought ethnic culinary traditions from Europe and beyond and added more flavor to the mix. As Seattle grew from a wild frontier settlement into a major twentieth century hub for transportation and commerce following World War II, its home cooks prepared many All-American dishes, but continued to honor and prepare the region’s indigenous foods. Taken altogether and described in the pages of this book, it’s quickly evident few cities and regions have culinary traditions as distinctive as Seattle’s.
Author: Lane Morgan
Publisher: New Society Publishers
ISBN: 086571679X
Category : Cooking
Languages : en
Pages : 321
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Book Description
Presents more than two hundred recipes for healthy dishes which incorporate seasonal vegetables, with advice on shopping, menus, and ingredients.
Author: The Editors of Saveur
Publisher: Weldon Owen International
ISBN: 1616289104
Category : Cooking
Languages : en
Pages : 1256
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Book Description
The celebrated food magazine’s comprehensive cookbook features more than 1000 recipes from across the globe plus techniques, tips, stories, and more. Saveur magazine’s depth of worldwide culinary knowledge is put on full display in this indispensable guide for everyone who relishes the Saveur standard of excellence. With authentic, from-the-source recipes for virtually every type of dish, as well as a range of cooking techniques and practical advice, The New Classics Cookbook offers a comprehensive foundation for any home cook looking for fresh ideas and daily inspiration. This volume also includes suggested menus for holidays and occasions; sidebars that showcase groups of ingredients (such as the Mexican pantry, different varieties of tomatoes, and what makes a good tagine); easy-to-follow instructions for techniques (like how to crimp a dumpling or fold an empanada); and two sections of gorgeous full-color photographs that bring the cuisine to life. Each recipe includes a headnote explaining the origin of the dish, offering suggestions for perfecting the method, or a serving suggestion. There are illustrations and cook’s notes, as well as icons marking vegetarian dishes and other helpful information at a glance. With multiple indexes making it easy to find recipes for any occasion, The New Classics Cookbook is the new essential reference for the discerning home cook.
Author: Saveur magazine The editors of
Publisher: Simon and Schuster
ISBN: 1616287357
Category : Cooking
Languages : en
Pages : 290
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Book Description
"1,000 recipes + expert advice, tips & tales"--Cover.
Author: Tom Mylan
Publisher: Artisan Books
ISBN: 1579656145
Category : Cooking
Languages : en
Pages : 313
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Book Description
Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer). This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.
Author: Naomi Tomky
Publisher: The Countryman Press
ISBN: 1682683672
Category : Cooking
Languages : en
Pages : 364
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Book Description
From Coho and sockeye to Dungeness and Kumamoto For thousands of years, the abundance of fish and shellfish in the Pacific Northwest created a seafood paradise for the Indigenous peoples hunting and gathering along the region’s pristine waterways, and, later, for the Chinese, Scandinavian, Filipino, and Japanese immigrants (along with many others), who have made this region home. Drawing on these diverse influences, the region fostered a cuisine that is as varied as its people, yet which remains specifically Northwestern. Here, food writer Naomi Tomky leads readers through an exploration of this cuisine. She starts with the basics of buying great-tasting and sustainable seafood, surveys the variety of seafood on offer—from stars like halibut and oysters to unsung heroes like lingcod and smelt—and shares 75 delicious recipes reflecting the people who live in the region today, including Red Curry Mussels, IPA-Battered Cod, Dungeness Crab Deviled Eggs, and Pink Scallop Ceviche. From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region’s razor clams are unparalleled. For curious seafood rookies in search of the perfect fool-proof salmon and barnacled fish-cooking veterans looking for a new way to enjoy their favorite catch, The Pacific Northwest Seafood Cookbook is a must-have guide to cooking, and eating, the region. Including recipes from Tom Douglas, Shiro Kashiba, Bonnie Morales, Mutsuko Soma, Ethan Stowell, Jason Stratton, John Sundstrom, and more.
Author: Deb Roussou
Publisher: Robert Rose
ISBN: 9780778802945
Category : Cooking
Languages : en
Pages : 0
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Book Description
Delicious, innovative and easy-to-prepare recipes for everyone in search of meal-planning options to fit the vegan lifestyle.
Author: Deanna F. Cook
Publisher: Storey Publishing
ISBN: 1612124003
Category : Juvenile Nonfiction
Languages : en
Pages : 155
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Book Description
The kids are taking over the kitchen! Deanna F. Cook presents more than 50 recipes designed for the cooking abilities and tastes of children ages 6 to 12. Basic cooking techniques are explained in kid-friendly language, and recipes include favorites like applesauce, French toast, popcorn chicken, pizza, and more. Full of fresh, healthy ingredients and featuring imaginative presentations like egg mice, fruit flowers, and mashed potato clouds, Cooking Class brings inspiration and confidence to the chefs of the future.
Author: Jane Stern
Publisher: HarperCollins Publishers
ISBN: 9780060167103
Category : Cooking
Languages : en
Pages : 308
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Book Description
Social history of the 1950s and 1960s with 100 memorable recipes of the time.
