In Fresh Happy Tasty, Diane von Furstenberg's personal chef, Jane Coxwell, shares 100 healthy, delicious, and unpretentious recipes from her travels around the world on the Eos yacht.
Filled with delicious, thoughtful favorites, Fresh Happy Tasty, proves that simple, fresh ingredients are all you need to prepare scrumptious, healthy meals.
With gorgeous full-color photographs, and a foreword by Diane von Furstenberg, Fresh Happy Tasty is a culinary road trip you can take right in your own kitchen--and the perfect way to bring family and friends together to share fabulous food and good times.
Picture a vast table with room for everyone and laden with taste-tempting dishes from over 80 countries. Peach Chutney from Botswana, Ginger Cooler from Ivory Coast, Pork Vindaloo from India, Buyani's Chicken Soup from Indonesia, Rice Noodles with Vegetables from the Philippines. You do not have to leave home to experience a wide variety of foods from other countries and to learn about other cultures. Interspersed among the recipes are stories about how hospitality is practiced around the world.
A cookbook in the tradition of More-with-Less Cookbook written by Joetta Handrich Schlabach with recipe editor Kristina Mast Burnett.
In this book, the chef who former President Bill Clinton says "has reinvigorated and reimagined what it means to be American" serves up the dishes he makes at his Harlem home for his wife and friends. The recipes blend a rainbow of the flavors he experienced in his travels--Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul. His eclectic, casual food includes dill-spiced salmon; coconut-lime curried chicken; mac, cheese, and greens; chocolate pie spiced with Indian garam masala; and for kids, peanut noodles with slaw. This is an inside glimpse into how one of the world's top chefs cooks in his home kitchen for those nearest and dearest to him.
In this ultimate barbecue cookbook, the humble backyard barbecue is a force to be reckoned with.Ben's recipes offer up everything from juicy meats like Mexican suckling pig and Indian spice-crusted fish, to Caribbean jerked chicken and Singapore chilli crab, barbecued spice-crusted tuna with tahini dressing to succulent vegetarian dishes like artichokes with lemon, honey, thyme and almond or grilled haloumi with lemon and mint - you'll have your friends talking about your barbecue for years. In this compendium you'll also find the best drinks and desserts to accompany your meal, along with recipes for all the rubs and marinades, breads, salads and vegetables you'll ever need to make your barbecues the best in the neighbourhood. Whether your pride and joy is a wire rack over an open fire, a sturdy kettle barbecue or a deluxe gas-fired hotplate, The BBQ Companion is full of easy recipes that get the home fires burning.
From time immemorial, wild salmon have nourished the people of the Pacific Northwest, forming an integral part of the region's distinctive heritage and culture. The Salmon Recipes invites you to a sumptuous, visual feast drawn from the culinary practices and rich experience of the people of the North Coast, woven into a stunning full-color photographic essay. Mouthwatering recipes showcasing both time-honored and modern artisanal food skills share the page with an eclectic tapestry of captivating voices featuring such luminaries as Susan Musgrave and Robert Davidson.
Ranging from rare, traditional salmon preparation techniques to avant-garde, subtly flavored seafood experiments, the recipes in this collection include:
- Cedar Planked Salmon Topped with Dungeness Crab
- Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust
- Steamed Salmon with Huckleberries
- Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce.
Just as the salmon returns year after year to renew the North Coast and its people, you will return time and time again to sample the pages of this beautiful book with its unique insights into the area's culture, wildlife and rich ecosystems. Profits from The Salmon Recipes will go towards ensuring that British Columbia's coastal waters remain tanker-free.
Thirty countries, thirty sumptuous menus offering everything you need to give your friends and family a taste of how vegetarians eat all around the world.
Working with many vegetarian groups, societies, and chefs, Jane Hughes has brought together favorite meals and personal stories from Belgium to China, Cuba to Palestine.
An inspiration for dinner clubs, themed parties, or simply the appetite to try something new, The Adventurous Vegetarian encompasses both traditional and modern--from African stews and Asian curries to veggie/vegan twists on classic "new world" recipes, such as macaroni cheese and blueberry cheesecake (both without the cheese )
All recipes are illustrated with tantalising color photography, do not involve complicated techniques, and suggest alternative ingredients should some be hard to source.
Each country's chapter is introduced with personal stories and insights into what it's like to be vegetarian, from those with a rich history, such as India, to those where to be veggie can sometimes be an uphill, but satisfying, struggle.
Jane Hughes has twenty years' experience of working as food writer, production manager, and publisher. She has worked with The Vegetarian Society since the 1980s and edits their quarterly magazine. A vegetarian since her teens, she has a passion for sharing great food, and believes that fresh, delicious vegetarian and vegan dishes are the perfect way to bring everybody together around the dinner table. Interviews, food and cookery course reviews, features, and recipes can be found at veggiefoodwriter.co.uk.