Apple Cookbook features 140 recipes, sweet and savory, easy and delicious, featuring America's favorite fruit in dishes perfect for every meal. Try Apple Cheddar Crepes, Apple Ring Fritters, Apple Banana Bread, Iced Apple Tea, Curried Chicken Salad, Grilled Tuna with Apple Chutney, Cider-Braised Chicken, Pork Chops with Apple Cream Sauce, French Apple Tart, Apple Turnovers, Peach and Apple Pie, Apple Lemon Cake, Apple Blackberry Crisp, and Pumpkin-Apple Pie.
This book--beautifully photographed and engagingly written--introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning--in a profession that depends on fickle, living ingredients--to create the rich tastes and beautiful presentation of their skillfully crafted products.
Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title.
James Norton and Becca Dilley interviewed these dairy artisans, listened to their stories, tasted their cheeses, and explored the plants where they work. They offer here profiles of forty-three active Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, tasting notes and suggested food pairings, and tasty nuggets (shall we say curds?) of information on everything to do with cheese. Winner, Best Midwest Regional Interest Book, Midwest Book Awards
Endless Mealtime Possibilities and Spectacular Flavors
As every sweet potato lover knows, it's more than just a holiday side dish-it's one of the world's healthiest and most flavorful foods In this unique collection bursting with over one hundred recipes, you'll find easy-to-make dishes that highlight the natural and delicious flavors of this versatile vegetable.
Enjoy sweet potatoes year-round with recipes for appetizers, soups, main courses, side dishes, and even breakfasts and desserts
Tempt your taste buds with:
- Orange Butter Sweet Potato Waffles
- Andouille Sausage and Sweet Potato Soup
- Sweet Potato Dumplings
- Spiced Sweet Potato Chips
- Candied Sweet Potatoes
- Easy Caramel Sweet Potato Pie
- And more
Start cooking today and you'll discover why so many people are in love with The Sweet Potato Lover's Cookbook.
--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.
Beautifully designed and exquisitely photographed, this unique series showcases sensational recipes that exhibit the wonderful versatility of fruits and vegetables, fresh from the garden or greengrocer's basket.
The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy TomatoSauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.
The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library--guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods--it will be the source of many a fabulous food adventure.
Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what's to be had nationwide--shippable, attainable, delectable. Each entry describes a cheesemaker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes.
The Atlas captures America's local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.
Accented by full-color photos and drawings, Hugh Carpenter and Teri Sandison's Hot Pasta offers tips on how to make your own from scratch (it's not as hard as you'd imagine ) and how to identify all of the different pasta shapes.It also includes fifty easy pasta recipes from the authors of the bestselling Hot cookbook series. Dishes featured: - California Lo Mein
- Mediterranean Pasta with Seared Tuna
- Pan-fried Pasta with Clams
- Pasta with Olives
- Southwest Lamb Lasagna
- Thai Primavera with Coconut Chiles and Limes
- Tomatoes and Artichokes