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Author: Old Mission Congregational Church (Grand Traverse County, Mich.). Ladies' Aid Society
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 182
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Book Description
Author: Old Mission Congregational Church (Grand Traverse County, Mich.). Ladies' Aid Society
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 182
Get Book Here
Book Description
Author: Robert Irvine
Publisher: Harper Collins
ISBN: 0061983616
Category : Cooking
Languages : en
Pages : 323
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Book Description
The star of Food Network's Dinner: Impossible, Chef Robert Irvine shares the adventurous story of his life, his thoughts on cooking, and his favorite recipes There are few chefs on the planet who do what Irvine does, flying around the world at a moment's notice to cook for heads of state, royalty, and celebrities. Irvine reveals his fascinating past and unorthodox culinary training. His career as a world-renowned chef began at the age of fifteen when he was discovered by Prince Charles while cooking in the mess halls of the British Royal Navy. In Mission: Cook! Irvine tells the wild stories of his career, from studying under the best European chefs to cooking for three thousand refugees on a beach while civil war raged in South Yemen to preparing an Oscars feast while coordinating the biggest chefs in the business. Sprinkled throughout are Irvine's most incredible recipes from his travels around the world, including Roasted Duck with White Bean Ragout, Truffle Oil, and Shaved Parmesan Cheese; Tea-Smoked Chicken; Lobster Risotto with Clams; and his ethereal Windsor Angel Food Cake. Easy to prepare and deliciously satisfying, these are dishes that everyone will savor. Irvine's candid stories and behind-the-scenes look at the creation of his Food Network TV show Dinner: Impossible prove that the life of a celebrity chef is anything but ordinary. As is Mission: Cook!—a unique and fascinating look into the mind and life of one of the world's hottest chefs.
Author:
Publisher: Editions Assouline
ISBN: 9781614286646
Category : Cooking
Languages : en
Pages : 240
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Book Description
While Missoni clothes have been handed down by fashionistas since the 1970s and are covetable and prized, Francesco Maccapani Missoni, the son of designer Angela Missoni, feels the same way about the family's distinctive recipes. With a healthy respect for tradition, Francesco has collected his parents' and grandparents' favorites. For the first time, The Missoni Family Cookbook chronicles the Missoni culinary tradition, making these delicious, well-guarded family recipes available to the home cook. Beyond the glitz and glamour of the family known so well through fashion, you can now be at home-and a tavola-with the Missonis.
Author: Bess Anderson Cleveland
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 152
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Book Description
An authentic collection of dishes from mission days. Along with spicy American Indian-Mexican-Spanish dishes & hearty pioneer meals. Cheese-&-sausage-making, wine & cider preparation, corning of beef & pork are among the techniques explained.
Author: Danny Bowien
Publisher: HarperCollins
ISBN: 0062243438
Category : Cooking
Languages : en
Pages : 334
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Book Description
From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco’s Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice. The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.
Author: Danny Bowien
Publisher: HarperCollins
ISBN: 0063012995
Category : Cooking
Languages : en
Pages : 503
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Book Description
From the author of The Mission Chinese Food Cookbook, a fresh take on vegan cooking that emphasizes freewheeling exploration and big flavor As cofounder and chef of the famous Mission Chinese Food restaurants in San Francisco and New York, Danny Bowien has a reputation for inventive meat dishes like Chongqing Chicken Wings and Kung Pao Pastrami. Yet eight years ago, he became a dad, got sober, and quietly began to train his gift for creating exhilarating food on meat-free, dairy-free dishes. Soon, much of the Mission menu was vegan—not that anyone noticed. They were too busy eating it up. That’s the kind of food you’ll find in Mission Vegan: fun, original, wildly flavorful dishes that’ll thrill devotees of Danny’s lamb ma po tofu, lifelong vegans, and everyone in between. His approach reflects the same “uniquely American” perspective--a blend of his particular upbringing and his boundless curiosity and enthusiasm--that has made him one of the country’s most influential chefs. It all adds up to a book where pasta pomodoro shares a chapter with chewy Korean buckwheat noodles topped with neon-pink dragonfruit ice; where one fried rice is inspired by veggie sushi hand rolls and another is a mash-up of his favorite Thai takeout and Jose Andres’ Spanish tortilla; and where kimchi is made kaleidoscopically with habanero, with pineapple, and with the seasoning packets from instant ramen. And while these are all dishes that have appeared, or could appear, on Mission’s menu, the recipes are all geared for the home cook, delivering restaurant-quality impact without restaurant-level effort. Keeping the emphasis on the fun of cooking and experimenting in the kitchen, Mission Vegan represents a journey-in-progress, a chef’s mission to find inspiration, joy, and flavor in food, no matter where life takes you.
Author: Crescent Dragonwagon
Publisher: Workman Publishing
ISBN: 9780894807510
Category : Cooking
Languages : en
Pages : 420
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Book Description
Gathers recipes for soups that feature chicken, fish, vegetables, and fruits, and includes suggestions for breads, muffins, and salads
Author: Archana Mundhe
Publisher: Ten Speed Press
ISBN: 0399582630
Category : Cooking
Languages : en
Pages : 178
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Book Description
This authorized collection of 75 simplified Indian classics for the immensely popular electric pressure cooker, the Instant Pot, is a beautifully photographed, easy-to-follow source for flavorful weekday meals. The Essential Indian Instant Pot Cookbook is your source for quick, flavorful Indian favorites and contemporary weekday meals. With 75 well-tested recipes authorized by Instant Pot covering every meal of the day, this is a go-to resource for classic chicken, lamb, and vegetarian curries; daals, soups, and seafood like fennel and saffron spiced mussels; breakfast delights like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk cake and fig and walnut halwa.
Author: Darina Allen
Publisher: Kyle Books
ISBN: 1804192775
Category : Cooking
Languages : en
Pages : 1153
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Book Description
Based on the hugely popular courses at Darina Allen's Ballymaloe Cookery School, this book reveals the lost art of making creamy butter and yoghurt, keeping a few hens in the garden, home-curing and smoking bacon, and even foraging for food in the wild. So many of our happiest childhood memories are connected to food. Rediscover the flavours of all-time favourites such as traditional stuffed roast chicken, figgy toffee pudding, and freshly baked scones with strawberry jam. Darina also offers lots of thrifty tips for using up leftovers in delicious ways. Essential reading for urban and rural dwellers alike, this is the definitive modern guide to traditional cookery skills. 'There's not much this gourmet grande dame doesn't know.' Nigel Slater, Observer Food Monthly 'Our first lady of food.' The Irish Independent 'Ireland's answer to Delia and Nigella.' Sunday Telegraph Stella magazine
Author: Anthony Myint
Publisher: McSweeneys Books
ISBN: 9781936365159
Category : Cooking
Languages : en
Pages : 223
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Book Description
Presents a collection of recipes from the popular restaurant, along with a history of how it was set up, anecdotes about the chefs and staff, and illustrations of the techniques used to prepare certain dishes.
