As a leading organic maple syrup on the market, Crown Maple produces top-quality syrups. Its syrups are so good that they're not only carried by a host of gourmet food markets, but also used in the world's best kitchens, including NoMad, Eleven Madison Park, Bouchon, Lincoln, and more. The Crown Maple Guide to Maple Syrup is the ultimate guide to maple syrup, with 65 sweet and savory recipes, instructions on tapping and evaporating, and an overview of the fascinating history of maple syrup in the United States. Crown Maple owner Robb Turner offers a comprehensive look into the world of maple syrup, complete with archival images and tutorials on the process. After you learn everything you need to know about maple syrup, move into the kitchen with recipes inspired by Robb and his wife Lydia's home kitchen. Try the maple-pecan sticky buns, the maple-glazed duck, or maple lemon bars. Beautifully designed, with a mix of detailed process illustrations from tap to bottle and enticingly photographed recipes, this book is the perfect reference and keepsake for every maple syrup lover.
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
In a Nutshell is organized to reflect the way we eat meals today, with chapters like Nibbles, Dip It, Noodles and Nuts, and Family Style. Omnivores, vegetarians, and vegans alike will delight in dishes both simple and complex, from Almond-Crusted Mac-and-Cheese to Pistachio Biryiani. Culinary cheerleaders for the powerful team of sixteen nuts and seeds featured in the book, Tannenbaum and Tutunjian prove that nuts are so much more than a happy-hour snack.
A beautiful book that will . . . delight the eye, tickle the nose, and absorb the mind (Archbishop Desmond Tutu), The Spices of Life contains over 100 easy-to-follow recipes from around the world plus an illustrated spice guide, a history of spices, and full-color photographs.
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.
--David Chang, chef/owner of Momofuku You've drizzled the addictively spicy chili sauce over your breakfast eggs, noodles, and French fries, but now it's time to take your Sriracha obsession to bold, new heights. Food writer and trained chef Randy Clemens presents 50 palate-expanding recipes that make the most of Sriracha's savory punch, such as: Spicy Ceviche, Honey-Sriracha Glazed Buffalo Wings, Bacon-Sriracha Cornbread, the Ultimate Sriracha Burger, Peach-Sriracha Sorbet, and more. Named Bon App tit's Ingredient of the Year for 2010, the piquant pure of chili peppers is one of the few kitchen standbys adored by adventurous cooks of all stripes--from star chefs to college freshmen--who appreciate its vibrant, versatile balance of ketchup-like sweetness, garlicky pungency, and just the right amount of spice. Whether you're a die-hard fan or a recent convert to the revered "rooster sauce," you'll love adding heat, depth, and an intriguing Southeast Asian twist to your dishes beyond just a tableside squeeze.
Maple syrup is a genuine product of the north, made only in the northeastern quarter of the United States and adjoining Canadian provinces. The Ojibwe and Dakota used it as a seasoning and also cooked it down to a crystallized state to preserve and transport it. Today, locally produced pure maple syrup is regarded as an artisan product, prized by cooks and bakers alike. Minnesota and Wisconsin are home to numerous syrup producers, from family-run operations that do everything from collection to boiling and bottling to large packagers that buy raw sap to process and sell.Modern Maple celebrates this local treasure in ways both traditional and contemporary, with seventy-five recipes using maple to season, flavor, and sweeten dishes ranging from traditional breakfast favorites to appetizers, sandwiches, vegetables, main courses, breads, and desserts. Grilled Radicchio with Maple Drizzle and Goat Cheese, Pecan-Crusted Chicken with Maple Apples, Cardamom-Maple Swirl Bread, Roasted Carrot-Ginger Soup with Maple, and Maple Baklava are just a few of the delights that await. A special section on backyard syruping gives complete but easy instructions for making homemade syrup on a very small scale--a fun and interesting hobby that pays dividends in the kitchen. The Northern Plate
Modern Maple is the second book in the Northern Plate series, following Rhubarb Renaissance. Each book in the series celebrates a specific food from the bounty of the Upper Midwest. Teresa Marrone is the author of Cooking with Wild Berries and Fruits of Minnesota, Wisconsin, and Michigan; Abundantly Wild: Collecting and Cooking Wild Edibles in the Upper Midwest; and The Back-Country Kitchen: Camp Cooking for Canoeists, Hikers, and Anglers.
Tom Stobart's award-winning Herbs Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically, over 400 different herbs, spices, and flavorings found throughout the world and based on the extensive notes he made on his travels in 70 countries. Each entry carries detailed descriptions of the origin, history, magical, medicinal, scientific and culinary uses, together with a thorough assessment of tastes and effects of cooking, freezing and pickling. The author assigns the scientific, botanical, native and popular names for given plants and ingredients making exact identification easy and clearing up any confusions which may exist on differing countries' names and usages. No other work in print has ever covered with such exhausting precision this important subject making this work of reference essential for all cooks, gardeners and horticulturists.