Anthony Bourdain's wickedly funny-yet inspiring-memoir/expos , Kitchen Confidential, provides a gritty and behind-the-scenes look into life behind the kitchen doors. Bourdain's skillful storytelling captivates and shocks readers, stealing their appetite while leaving them begging for more. His passion for his trade shines through as he takes readers on the wild journey that is his culinary career as he goes from dishwasher to executive chef; from the East Village, to Tokyo, Paris, and back to New York again."Bourdain's prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois."-New York magazine --Newsweek
"A little gem of a book filled with Furie's fabulous approach to practical magic. Bursting to the brim with easy-to-make recipes for all manner of seasonal goodies, Supermarket Sabbats will have you reaching for the bookcase as every Sabbat approaches."--Kristoffer Hughes, author of The Book of Celtic Magic
Enhance Your Sabbat Celebrations with Practical and Fulfilling Kitchen Witchery
Celebrate the Wheel of the Year and the Wiccan sabbats with recipes, spells, and rituals prepared using ingredients easily found at the supermarket. This book features a complete year's worth of magical practices that are just as effective when done with common items as rarer ones.
Organized by season, Supermarket Sabbats presents seasonally relevant magic, from formulas and correspondences to a full ritual for each of the eight sabbats. Discover how to banish negativity and make prosperity brews. Cast blessings of love and abundance, create magical protections and family crafts, and explore many more ideas that build upon the energies of the sabbats. Michael Furie combines ancient knowledge and traditions with twenty-first-century methods, providing you with the best of both worlds.
"Michael Furie has a gift for bridging the magical and the mundane. He captures the true essence of each season and reflects a marvelous array of techniques for harnessing and activating that essence in magical practice."--Tiffany Lazic, author of The Great Work
Rice recipes to spice up your kitchen Across continents, rice is the dramatic centrepiece of the table and at the heart of life. In Pimp My Rice, Nisha Katona shares recipes from her home kitchen and around the globe, from Pimped Rice Piri Piri to Beefed-Up Bibimbap and even Black Rice & Coconut Sorbet. Showcasing a rainbow of types and explaining how to cook them perfectly every time, Nisha takes the fear out of the world's greatest cereal killer.Nisha Katona is a rice evangelist. Why? It does not need peeling, it does not need soaking, it likes to be left to cook without a watchful gaze. It is eternally long life, waiting long in dark cupboards, bidden to warm musky life when fridges are empty and potatoes are sullenly sprouting. Far from being an understudy, rice is the most virile, muscular weapons of mass construction in the busy working kitchen. Nisha, who runs a fantastically popular Curry Clinic on Twitter, is on a mission to demystify rice and to show the enormous breadth of rice recipes that can be created simply and quickly. As a second generation Indian, she shows how to marry different cuisines together, to create vibrant, exciting dishes. In other words, this is a book of pimped-up rice recipes.
On the surface, grilling, barbecuing, and tailgating are about cooking mouthwatering food. But there's a deeper reason millions of Americans love to grill: it's really about entertaining and, might we suggest, showing off. This one stop resource is filled with clever, impressive projects that you can make yourself to blow your grilling buddies away.
You won't believe the number of ways you can construct your own custom grill, smoker, or accessories. They can be built with bricks, steel barrels, old refrigerator cabinets, and much more. They can be put on trailers for your tailgating needs, and you can build custom surrounds for your grill or smoker to provide much needed work space. BLACK+DECKER Custom Grills & Smokers tells you how to build all kinds of grills and smokers from easy-to-get, inexpensive objects and materials.
From an old-fashioned brick barbecue, to a pit to roast a whole hog, or even a 55-gallon drum to be converted to a Texas barrel smoker, tons of projects are at your disposal with full color, step-by-step instructions. Guaranteed to satisfy at any cookout or tailgate party, and definitely primed to blow away your grilling buddies.
Preserving, using up and seasonal eating is the Cornersmith way. Since opening their neighbourhood caf in Sydney in 2011, Alex Elliott-Howery and Sabine Spindler have been committed to sustainability. Their recipes put veggies first with dishes such as black bean and spring slaw tortillas. Quick recipes include roasted sweet potato and parsnip topped with feta and walnuts, or make a tabbouleh with leftover veg ahead of time for an autumnal evening.
Cornersmith reinvents everyday sides with pickled veg which can be stored for up to six months. In Cornersmith: Salads & Pickles, Alex and Sabine share their passion for cooking with minimal waste. In four chapters, each dedicated to a season, Cornersmith shows us the best way to use seasonal produce, before rounding off with three salad dressing, fermenting and pickling guides and innovative ways to use kitchen scraps, such as using fruit peel to flavour oils. These recipes aren't about dieting, instead Cornersmith is a must have for anyone interested in the food waste management trend, providing a road map for the future of food.
In Growing a Farmer, Kurt Timmermeister recounted the toil and joy of wrestling an empty plot of land on Vashon Island, Washington, into a dairy farm. Now he tells the story of a feast made from only what the farm provides. But the story of the meal begins two years earlier with the birth of a calf, Alice. When she is grown, Alice will produce the cream to be churned into butter, made into sauce Bearnaise, and served alongside poached eggs and kale gathered the morning of the feast. Along the way we meet Leda, who trades onion seedlings for Kurt s cheese; Michiko, who forages the white chanterelles for the antipasti course; and Bill, whose large, thin-skinned tomatoes will form the basis of the tomato upside-down cake. Rich in detail, resonant in story, Growing a Feast depicts the effort behind every meal, the farm that comes before every table."