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Author: Ruth Grossman
Publisher: Galahad Books
ISBN: 9780883657041
Category : Cooking
Languages : en
Pages : 320
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Book Description
Index.
Author: Ruth Grossman
Publisher: Galahad Books
ISBN: 9780883657041
Category : Cooking
Languages : en
Pages : 320
Get Book Here
Book Description
Index.
Author: Ruth Grossman
Publisher:
ISBN:
Category : Jewish cooking
Languages : en
Pages : 0
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Book Description
Author: Adat Ari El Synagogue. Women's League
Publisher: Wimmer Cookbooks
ISBN:
Category : Cooking
Languages : en
Pages : 292
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Book Description
In its fifth printing. Eye-catching hardcover, spiral bound. Directions are explicit, easy to follow. Back inside cover contains conversion chart to Metric Measures. 286 pages feature approximately 400 recipes, each has been triple tested. Recipes combine distinctive flavors & the lighter style of innovative California cuisine with traditional Jewish cooking. Recipes that "memories are made of" for Jewish delicacies such as challah, kugels, strudel, hamentaschen & potato latkes, guaranteed to remind you of mother's cooking but modified with lesser amounts of sugar & fat. Describes ways to blend wonderful oriental & southwestern flavors. Contains section of dairy dishes & unusual vegetable casseroles, bound to please the palate of a vegetarian. For special dinners, check the elegant party dishes & the fantastic dessert section. CALIFORNIA KOSHER contains descriptions of major Jewish holidays & suggested menus (with page numbers!) for each festive occasion. Single copies at $19.95 plus tax, where applicable & postage may be ordered from Women's League of Adat Ari El, 12020 Burbank Blvd., North Hollywood, CA 91607. Discount available for quantity orders. Call toll-free 1-800-786-9426 or FAX 818-505-9223.
Author: Jeffrey Shandler
Publisher: Univ of California Press
ISBN: 0520244168
Category : Foreign Language Study
Languages : en
Pages : 282
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Book Description
"Shandler takes a wide-ranging look at Yiddish culture, including language learning, literary translation, performance, and material culture. He examines children's books, board games, summer camps, klezmer music, cultural festivals, language clubs, Web sites, cartoons, and collectibles - all touchstones of the meaning of Yiddish as it enters its second millennium. Rather than mourn the language's demise, Adventures in Yiddishland calls for taking an expansive approach to the possibilities for the future of Yiddish. Shandler's conceptualization of postvernacularity sheds important new light on contemporary Jewish culture generally and offers insights into theorizing the relation between language and culture."--BOOK JACKET.
Author: F.L. Fowler
Publisher: Clarkson Potter
ISBN: 0385345224
Category : Cooking
Languages : en
Pages : 162
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Book Description
Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something delicious. So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James’s sensational Fifty Shades of Grey trilogy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef. And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)—Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more. With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner.
Author: Tom Colicchio
Publisher: Clarkson Potter
ISBN: 0770433898
Category : Cooking
Languages : en
Pages : 447
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Book Description
With Think Like a Chef, Tom Colicchio has created a new kind of cookbook. Rather than list a series of restaurant recipes, he uses simple steps to deconstruct a chef's creative process, making it easily available to any home cook. He starts with techniques: What's roasting, for example, and how do you do it in the oven or on top of the stove? He also gets you comfortable with braising, sautéing, and making stocks and sauces. Next he introduces simple "ingredients" -- roasted tomatoes, say, or braised artichokes -- and tells you how to use them in a variety of ways. So those easy roasted tomatoes may be turned into anything from a vinaigrette to a caramelized tomato tart, with many delicious options in between. In a section called Trilogies, Tom takes three ingredients and puts them together to make one dish that's quick and other dishes that are increasingly more involved. As Tom says, "Juxtaposed in interesting ways, these ingredients prove that the whole can be greater than the sum of their parts," and you'll agree once you've tasted the Ragout of Asparagus, Morels, and Ramps or the Baked Free-Form "Ravioli" -- both dishes made with the same trilogy of ingredients. The final section of the books offers simple recipes for components -- from zucchini with lemon thyme to roasted endive with whole spices to boulangerie potatoes -- that can be used in endless combinations. Written in Tom's warm and friendly voice and illustrated with glorious photographs of finished dishes, Think Like a Chef will bring out the master chef in all of us.
Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1216
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Book Description
Author: Eitan Bernath
Publisher: Clarkson Potter
ISBN: 0593235363
Category : Cooking
Languages : en
Pages : 241
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Book Description
85 fresh comfort food recipes highlighting the enthusiasm, creativity, and foolproof techniques of the TikTok cooking prodigy who “taught millions stuck at home during quarantine how to cook” (The New York Times), now the principal culinary contributor on The Drew Barrymore Show “Eitan has set the bar when it comes to his cooking style. His skillset and joy make a perfect combination!”—Drew Barrymore Every time twenty-year-old Eitan Bernath tastes something, he immediately thinks, How can I make this myself? From burgers to beer bread, tacos to (mushroom) cheesesteaks, and every kind of potato preparation you can imagine, Eitan has obsessively created and recreated all the amazing flavors and textures he loves, and shares them with infectious energy and insatiable curiosity for millions of fans across social media. In Eitan’s debut cookbook, he channels his high-energy passion for all things delicious into eighty-five inventive and approachable recipes, paired with mouthwatering photography. They range from new twists on comfort food and classics (PB&J Pancakes, Double Grilled Cheese with Blueberry-Thyme Jam, Bourbon Brown Butter Chocolate Chunk Cookies) to his versions of dishes from around the world (Green Shakshuka, Chicken Kathi Roll, Beef Souvlaki) that he has meticulously studied with friends, neighbors, and other chefs. Overflowing with positivity, creativity, and the “You can definitely do this!” attitude that catapulted Eitan into the media spotlight, Eitan Eats the World will charm and inspire readers to get in the kitchen and start having fun.
Author: Lucy M. Long
Publisher: University Press of Kentucky
ISBN: 0813143780
Category : Travel
Languages : en
Pages : 520
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Book Description
“Well-researched and original” essays on the intersection between food and adventure (Publishers Weekly). Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book’s contributors examine the many intersections of food, culture, and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication—whether they’re trying out a new kind of ethnic restaurant in their own town or the native cuisine of a place far from home. Editor Lucy Long explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also shows how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances that allow for adventurous eating. “Contributors to the book are widely recognized food experts who encourage readers to venture outside the comforts of home and embark on new eating experiences.” —Lexington Herald-Leader
Author:
Publisher:
ISBN:
Category : Books
Languages : en
Pages : 2244
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Book Description
