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Author:
Publisher:
ISBN: 9780976836308
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
Presents recipes from various renowned restaurants in Arizona.
Author:
Publisher:
ISBN: 9780976836308
Category : Cookbooks
Languages : en
Pages : 0
Get Book Here
Book Description
Presents recipes from various renowned restaurants in Arizona.
Author: Historical League
Publisher:
ISBN: 9780692950241
Category :
Languages : en
Pages :
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Book Description
Tastes & Treasures II is a colorful souvenir of the Southwest that's part cookbook, part history book and all Arizona. You'll find recipes from the Grand Canyon's Harvey House at Bright Angel Lodge, Bisbee's Cafe Roka and Kai at Wild Horse Pass as well as recipes from Historymakers, including The Honorable Jon Kyl, columnist Erma Bombeck and Ambassador/astronaut Barbara Barrett. Cherished Legacy Recipes contain history and recipes from some of Arizona¿s original families.
Author: Edna Lewis
Publisher: Knopf
ISBN: 0307761827
Category : Cooking
Languages : en
Pages : 304
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Book Description
In this classic Southern cookbook, the “first lady of Southern cooking” (NPR) shares the seasonal recipes from a childhood spent in a small farming community settled by freed slaves. She shows us how to recreate these timeless dishes in our own kitchens—using natural ingredients, embracing the seasons, and cultivating community. With a preface by Judith Jones and foreword by Alice Waters. With menus for the four seasons, Miss Lewis (as she was almost universally known) shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year. From the fresh taste of spring—the first wild mushrooms and field greens—to the feasts of summer—garden-ripe vegetables and fresh blackberry cobbler—and from the harvest of fall—baked country ham and roasted newly dug sweet potatoes—to the hearty fare of winter—stews, soups, and baked beans—Lewis sets down these marvelous dishes in loving detail. Here are recipes for Corn Pone and Crispy Biscuits, Sweet Potato Casserole and Hot Buttered Beets, Pan-Braised Spareribs, Chicken with Dumplings, Rhubarb Pie, and Brandied Peaches. Dishes are organized into more than 30 seasonal menus, such as A Late Spring Lunch After Wild-Mushroom Picking, A Midsummer Sunday Breakfast, A Christmas Eve Supper, and an Emancipation Day Dinner. In this seminal work, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, and distinctly American cooking that she grew up with.
Author: Madeline Scherb
Publisher: Penguin
ISBN: 1101133392
Category : Cooking
Languages : en
Pages : 228
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Book Description
A fascinating (and mouthwatering!) look at the wonderful food and drink produced by monks and nuns in America, Belgium, France, and Germany. Part travel guide, part cookbook, A Taste of Heaven is a delightful survey of the fine food and drink made by Catholic religious orders in America, Belgium, France, and Germany. From positively scrumptious beer and cheese to some of the richest chocolate on earth, the treats presented in this book are heavenly indeed, and author Madeline Scherb beautifully captures the heart and spirit of the holy work that goes into producing them. With vivid descriptions of the monasteries, their fascinating histories, and helpful advice for travelers on getting there and getting the most out of their visit, this book will serve as an invaluable guide. A Taste of Heaven also contains more than thirty recipes from notable chefs that incorporate the products found at these monasteries, as well as a helpful guide to buying and ordering these delectable ingredients if you are unable to travel to the monasteries themselves. Recipes include such delights as: * Flamiche (a Belgian version of quiche that uses Postel cheese from the Postel Abbey in Belgium) from chef and food columnist Sandy D'Amato * Brownies à la Mode with Trappistine Caramel Sauce (uses caramel from Our Lady of the Mississippi Abbey, Iowa) * Blackberry Cabernet Sorbet (made with Pinot Noir from St. Hildegard Abbey near Rudesheim, Germany) from Ciao Bella Gelateria in Grand Central Terminal, New York City Featuring lovely original black-and-white illustrations that perfectly capture the tranquil atmosphere of the monasteries, A Taste of Heaven is a treasure for anyone who loves spirited food, drink, and travel.
Author: Treasure Hernandez
Publisher: Urban Books
ISBN: 1622863674
Category : Fiction
Languages : en
Pages : 268
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Book Description
Imagine a girl so in love that she's willing to serve time in jail for her man. Now meet Secret Miller, eighteen and pregnant, being hauled off to jail while her boyfriend, Lucky, looks the other way. The dope the police found in the car is Lucky's, but since it's Secret's car and she's the one driving, the police throw her in cuffs. Not only does Lucky not speak up for his girl, but he has his side chick come and pick him up from the scene while Secret sits watching in the back of a police car. Imagine a girl so obsessed with revenge that she's willing to spend the rest of her life in jail after paying back her man for his disloyalty. Now walk with Secret Miller and a boatload of other broads who have been burned by Lucky. They want to see him pay for the hurt and pain he's caused in their lives. In Obsessed 3, everything comes full circle as Lucky tries to maneuver through a maze of some down-ass chicks, and those chicks who just want to take him down.
Author: Molly Birnbaum
Publisher: Harper Collins
ISBN: 0062081500
Category : Biography & Autobiography
Languages : en
Pages : 324
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Book Description
“A rich, engrossing, and deeply intelligent story….This is a book I won’t soon forget.” —Molly Wizenberg, bestselling author of A Homemade Life “Fresh, smart, and consistently surprising. If this beautifully written book were a smell, it would be a crisp green apple.” —Claire Dederer, bestselling author of Poser Season to Taste is an aspiring chef’s moving account of finding her way—in the kitchen and beyond—after a tragic accident destroys her sense of smell. Molly Birnbaum’s remarkable story—written with the good cheer and great charm of popular food writers Laurie Colwin and Ruth Reichl—is destined to stand alongside Julie Powell’s Julie and Julia as a classic tale of a cooking life. Season to Taste is sad, funny, joyous, and inspiring.
Author: Nik Sharma
Publisher: Chronicle Books
ISBN: 145218285X
Category : Cooking
Languages : en
Pages : 361
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Book Description
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
Author: Thomas McGuane
Publisher: Farrar, Straus and Giroux
ISBN: 146685829X
Category : Fiction
Languages : en
Pages : 198
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Book Description
Tiring of the company of junkies and burn-outs, Thomas Skelton goes home to Key West to take up a more wholesome life. But things fester in America's utter South. And Skelton's plans to become a skiff guide in the shining blue subtropical waters place him on a collision course with Nichol Dance, who has risen to the crest of the profession by dint of infallible instincts and a reputation for homicide. Out of their deadly rivalry, Thomas McGuane has constructed a novel with the impetus of a thriller and the heartbroken humor that is his distinct contribution to American prose. "Full of surprises and rewards and an exhilaration one feels only rarely." Newsweek on Ninety-Two in the Shade.
Author: Keith McNally
Publisher: Clarkson Potter
ISBN: 1400046351
Category : Cooking
Languages : en
Pages : 294
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Book Description
When restaurateur Keith McNally and co-chefs Riad Nasr and Lee Hanson opened Balthazar in 1997, it immediately became one of the hottest restaurants in the country. Famous for its star-studded clientele, a beautiful room in the chic SoHo neighborhood, and superbly executed food, Balthazar has been embraced by New Yorkers and visitors alike for its perfect evocation of a French brasserie. The Balthazar Cookbook captures that energy, that style, and that cuisine, with recipes for the most-loved and most-accessible French dishes: seafood ranging from the ultra-simple Moules à la Marinière to more ambitious Bouillabaisse; chicken and game favorites that include Coq au Vin and Cassoulet; red-meat classics such as Braised Short Ribs and Blanquette de Veau; sides like the perfect French Fries or sublime Macaroni Gratin; and finales that include Crème Brûlée and Chocolate Pot de Crème. This is the best of French cooking, from one of the best-loved French restaurants in the country.
Author: Pati Jinich
Publisher: Houghton Mifflin Harcourt
ISBN: 0358086760
Category : Cooking
Languages : en
Pages : 425
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Book Description
The "buoyant and brainy Mexican cooking authority" (New York Times) and star of the three-time James Beard Award-winning PBS series Pati's Mexican Table brings together more than 150 iconic dishes that define the country's cuisine
