Gardeners know Flavor Bombs. Chefs know Flavor Bombs. And now you, too, can learn the secret of Cooking with Flavor Bombs to make delicious, no-waste dinners
If you're tired of chopping fresh veggies and herbs night after night or throwing away extra produce, then it's time to revolutionize your cooking with Flavor Bombs(TM)
Flavor Bombs are incredible blends of savory, saut ed aromatics, fresh herbs, vegetables, and spices, or stocks and sauces that you make in advance and freeze in ice cube trays. So go ahead and take advantage of those fresh vegetable and herb specials at your local market
With the Flavor Bomb secret, you stock up, chop up, and drop the "F" Bomb in every dinner, for an instant flavor explosion. Discover how to make:
- Herb Pesto Bombs--rosemary, basil, sage, Tex-Mex, and chimichurri
- Vegetable-Blend Bombs--umami, suppengr n, mirepoix, Spanish sofrito, Italian soffritto, Holy Trinity, and Indian curry
- Stock and Sauce Bombs--b chamel sauce and beef, chicken and vegetable stocks
Cooking with Flavor Bombs is complete with essential step-by-step instructions plus delicious recipes to use your Flavor Bombs in, including:
- Spaghetti Frittata
- Roasted Pork Loin
- Pot Pie with Guinness Stout and Cheddar
- Chicken Tikka Masala
- And more
So stop wasting time, money, and food, and start cooking with Flavor Bombs today
Herbs are a wildly popular choice for gardeners; they are easy to grow and preserve and they have multiple benefits. Herbs add flavor to your recipes; enhance grilled meat, fish, and poultry; and can be used to make pestos, herb butters, and teas. In addition to the flavor benefits, herbs are used as a natural source for healing, and to add a fresh scent to any room. Judy Lowe makes it easy to decide what kind of herb garden you want to grow, with this beautifully illustrated book of themed herb gardens. More than a dozen specialty herb gardens are featured with a full-color, inspirational illustration of the "planting recipe" for your theme. Gardeners won't know where to stop, once they get started with the beauty, scent, and flavor of herbs.
Across the country, communities are looking for ways to help increase and support local bee populations. Never has honey, aptly described as "liquid gold," seemed more precious. Stirred into tea or spread onto toast, honey is a familiar tableside condiment, but in Homemade with Honey, Sue Doeden applies this ambrosial ingredient to a wide variety of dishes-- from enchanting sweets like Glorious Harvest Cupcakes with Honey Cream Cheese Frosting and Ricotta Pancakes with Honey- Baked Bananas and Pecans to savory enchantments like Honey Balsamic Black Bean and Mango Salsa and Hot and Sweet Peruvian Steak Salad. Flavorful beverages include a Lemon, Honey, and Herbs Cooler and delicious twists on toddies and smoothies. A generous and thoughtful guide, Doeden offers tips for storing honey during its unlimited shelf life and for rescuing honey that has crystallized. And she empowers home cooks to go beyond her seventy- five recipes by offering a primer on different varieties and explaining how to substitute honey for sugar. Honey is sustainable, natural, and wholesome, and local varieties are abundantly available. Buzzing with endless possibilities for your kitchen, Homemade with Honey helps you make the tastiest use of this precious ingredient.A popular cooking instructor and food writer, Sue Doeden is host of Good Food, Good Life 365 on Lakeland Public Television. The creativity she brings to healthy cooking for family and friends is enhanced by the fruits of her backyard hive.
Boxed set of 45 reference cards, offering color photographs, discriptions, histories and lore about the world's most popular and interesting spices and herbs. Uses in dishes and the accompanying wine pairings are also suggested.
Whether you're a newcomer or an expert chef, this book lets you kick up your grill skills by adding homemade sauces to your repertoire. Along with fun barbecue lore, kitchen tips, and chili-wrangling info (including the quick remedy to use when chili residue gets into your eyes), there are recipes for one-of-a-kind barbecue sauces, salsas and jams, steak sauce, original Texas- and Louisiana-style sauces, Alabama Whiskey sauce, and many more. Learn the differences between grill and barbecue sauces, why ketchup is a kind of individual yet universal genius, and how to create your own delicious sauces.
Trained nutritionist Vicki Edgson and experienced food writer Heather Thomas set out the origins, nutritional make-up and health benefits of 20 seed varieties before exploring their diverse and delicious culinary uses. With more than 50 recipes that demonstrate the amazing versatility of these small, nutrient-packed ingredients, Amazing Edible Seeds offers numerous ways to enjoy seeds, from sprinkling them over salads or your breakfast bowl, to the more unexpected and adventurous applications to stews, risottos and desserts. The comprehensive list of seeds in the book includes caraway, coriander, hemp, mustard, alfalfa, cardamom, cumin, fenugreek, nigella, pomegranate, vanilla, fennel, poppy, pumpkin, sunflower, buckwheat, chia, flaxseed, quinoa and sesame, all of which are split into specific seeds groups.
The recipes in this book are bursting with flavour and colour, and international in their origins and appeal. There are traditional dishes and old favourites as well as innovative ideas that reflect current food trends. Suggested alternative combinations will inspire you to experiment further, and cater for plant-protein purists as well as those with wider-ranging appetites.