Try wonderful squash and zucchini dishes throughout the year-from the summery, delicate flavors of the zucchini to the robust, mature qualities of autumn and winter squash. Thirty-five recipes ranging from soups, casseroles, and quiche to strudel and muffins show the diversity of these wonderful ingredients. With preparation tips and everything you ever wanted to know about squash and zucchini, this colorful cookbook includes recipes like cream of butternut soup served in a squash vessel and savory zucchini fritters. There are dishes here for every season and every palate. Enjoy baking, stuffing, pureeing, and even pickling a tasty variety of squash and zucchini.
A guide for cooks who love using fresh herbs combines full-color photographs with recipes for a variety of honeys, teas, oils, and spices that contribute to such recipes as Carrot Soup with Onion and Dill Cream, Leg of Lamb with Rosemary and Mustard Glaze.
'Cheese Essentials' provides a comprehensive overview in a convenient guidebook format. It acquaints readers with the cheese fundamentals: the different kinds of milk used, information on rinds and mould, and tips on cooking with cheese.
This tempting cookbook offers delicious ideas for tasty pickles, chutneys and relishes. Photographs illustrate the recipes, providing easy-to-follow step-by-step instructions for each.
Tofu has long been at the fringes of acceptability as a food in America. The America palate just wasn't ready to completely embrace it--that is, until now. With a clear-cut mandate by the American public for less fat-saturated foods, America's love affair with tofu has just begun. Those cute little tubs of white bean curd can now be found in almost every major supermarket chain in the United States along with tofu-based ice cream, tofu burger mix, tofu franks, and tofu pizza.Here, then, is the definitive book for people who want to use tofu in their everyday lives, but just don't know how. The Tofu Book: The New American Cuisine provides all the essential information you need to make tofu part of your balanced diet. Its highly illustrated text covers tofu's rich and celebrated past, explains why tofu is good for you, tells you how you to shop for and store tofu, and even how to make it at home. It also provides a wide range of recipes, including hundreds of delicious and nutritious ideas for breakfast, lunch, and dinner. Written by John Paino, founder and president of Nasoya Foods, and Lisa Messinger, health columnist and author, The Tofu Book is the only guide you and your family will need to make that all important move to the wonderful world of tofu.
Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.Presented by the IACP award-winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors--the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers--Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce--and main courses--Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes--Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes--Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes--Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs. curry, n.--any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.
When the farmers' markets start in earnest in April and May, Minnesotans' pent-up desire for fresh, flavorful produce is answered immediately by rhubarb, spring onions, and tender lettuces. Within just a few weeks, the bounty has expanded exponentially and, before too long, those connected to a crop share or whose market basket is perhaps a bit too accommodating may be wondering:
Just what should I do with fennel? And how can I possibly consume all of this spinach?
Tricia Cornell comes to the rescue in Eat More Vegetables, 135 recipes arranged seasonally to correspond with our northern plenty, from a refreshing cold beet soup in the heat of summer to a healthy and comforting butternut squash chili for cold winter nights; from zucchini fritters any kid will love to an adults-only melon-vodka slushie. But this book brings value far beyond creative recipes. Introductions to the many vegetables, fruits, and herbs stacked on farmers' tables and in the grocery store help home cooks see delicious possibilities in kale, cabbage, or tomatoes, while tips for preparation and storage encourage us to make the most of our growing season and extend the goods through fall and into winter, until the markets open up once again.