Starting With Ingredients
The Quintessential Recipes for the Way We Really Cook
Hardcover ISBN: 0762427477
Each chapter focuses on a single ingredient. The accompanying recipes in Chef Aliza Green’s culinary tour de force demonstrate the broad range of possibilities for each ingredient, utilizing a variety of cooking methods, flavors, and ethnic inspirations. This innovative work is the product of Green’s ceaseless culinary curiosity and in-depth knowledge of ingredients. With these tools, she has created hundreds of clear and imaginative recipes that will enable experienced and fledgling home chefs to recognize how foods should look and behave, their fragrance and feel, their seasonal changes, how they are transformed by different cooking methods, and their flavor affinities. Extensive sidebars satisfy the most curious epicure.
Highly Cookable Recipes
Hardcover ISBN: 045149699x
Collects trendsetting, quality recipes for home cooks, including such dishes as crispy kimchi and cheddar omelette, clam pasta with chorizo and walnuts, and cumin lamb chops with charred scallions and peanuts.
I Love Tasty
The Unofficial Cookbook
Paperback ISBN: 1558328890
Cook 100 Tasty-style recipes without losing your spot in the video, waiting for buffering, or dropping your phone in the mixing bowl with I Love Tasty! Odds are you've already fallen in love with Tasty's fast-paced cooking videos. Food writer Catrine Kelty and photographer Adam DeTour sure have. Together, they have lovingly created this unofficial recipe book for their fellow fans--to enjoy, to cook from, or to give to another Tasty lover. Each of the book’s 100 recipes has at least four step-by-step photographs, making this a whole new kind of cookbook for a new generation, with a minimum of words and loads of color photos. I Love Tasty serves up: - Quick-fix dinners for the weekday whirl, plus fancy dinners—and awesome party foods—for lazy weekends with friends - Recipes that both help kitchen newbies learn how to cook and give experienced cooks new things to try - Easy-to-make grab-and-go breakfasts and lunches, including smoothies, sandwiches, and salads - Nutritious-but-delicious energy-boosting snacks for after school or after work - Lots of luxurious and decadent cookies, cakes, brownies, blondies, pies, tarts, and more, for anyone who loves sweet things This is a fan book for anyone who loves Tasty and their visually driven, step-by-step videos. These recipes are easy to follow and create incredibly tasty results. And if you love someone who loves Tasty, this book is the perfect gift.
Pleasures of the Table
A Literary Anthology
Hardcover ISBN: 0712357807
Napoleon famously declared that an army marches on its stomach; every bit as true, however, is that great authors are often as keen to feed their stomachs as they are to feed their imaginations. Far ranging in time and place, this beautifully illustrated collection of food writing includes delectable scenes of cooking and feasting from novels and stories, poems that use food to tempt and seduce, and fine writing by and about great cooks. Pleasures of the Table begins with examples of hospitality, ranging from Chaucer's convivial Franklin to Sir Walter Scott's bountiful breakfasts and dinner with Virginia Woolf's Mrs. Ramsey. Next comes eating to impress, featuring dazzling banquets from Flaubert to F. Scott Fitzgerald, plus some great fictional love feasts that leave absolutely no doubt that, in literature at least, food and love go together significantly better than love and marriage. Nostalgia comes to the fore in such classic food scenes as Rat and Mole picnicking, children snacking on enchanted Turkish delight in Narnia, and a seaside lunch from Enid Blyton. In addition to its literary delicacies, Pleasures of the Table serves up a smorgasbord of recipes taken from literature or beloved by authors, from Emily Dickinson's gingerbread to George Orwell's method for brewing the perfect cup of tea. Beautifully illustrated in full color, this exploration of literary deliciousness will amuse, surprise, and make the mouth water.
Scraps, Wilt + Weeds
Turning Wasted Food into Plenty
Hardcover ISBN: 1455536156
Presents over one hundred recipes that emphasize sustainability by utilizing leftover food material, including carrot top pesto, fried fish scales, pumpkin skin powder, and fallen fruit dessert.
Canning for a New Generation
Bold, Fresh Flavors for the Modern Pantry
Paperback ISBN: 1617691852
The revised and expanded edition of the bestselling resource for canning and preserving, with 50 new recipes plus all-new sidebars and tips. In Liana Krissoff’s breakout success, Canning for a New Generation, home cooks were introduced to a hip, modern guide to canning, chock-full of approachable, time-tested, and accurate recipes, as well as intriguing new flavor pairings. In this Updated and Expanded Edition, Krissoff includes 50 new recipes for food preservation in addition to her favorites, including: - Brandied Cherries - Peach Salsa - Strawberry Jam - Honeyed Bread and Butter Pickles Organized by season, Krissoff’s recipes illustrate fresh ways to preserve the harvest throughout the year, employing techniques like water-bath canning that are safe and easy to follow. The recipes are all created with small-batch yields in mind, which will appeal to beginner canners and expert homesteaders alike. Krissoff addresses special diet concerns with recipes for low-sugar or sugar-free preserves, as well as methods for canning jams and preserves without pectin. In addition to canning recipes, there are old-style fermenting recipes, new freezing techniques, and recipes on how to use your canned goods to make delicious meals once you’ve put them up. With 250 tried and tested recipes, Canning for a New Generation: Updated and Expanded Edition is a must-own, essential reference guide for casual canners, modern home preservers, and traditional food preservationists.
Changing the Game
Hardcover ISBN: 0553448234
A collection of recipes for home cooks from the New York Times food columnist that are easy and quick enough to prepare on weeknights, includng such dishes as herb-marinated steak, maple-roasted tofu, and coconut curry chicken.
You and I Eat the Same
On the Countless Ways Food and Cooking Connect Us to One Another
Paperback ISBN: 1579658407
Proposing that immigration is fundamental to cuisine, and that good food is the common ground between cultures, the chef and owner of noma in Copenhagen and the founder of international nonprofit organization MAD takes our ideas about food to the next level. Original. 30,000 first printing.