Dinner parties will never be the same again Kentaro Kobayashi's fifth volume of Easy Japanese Cooking invites everyone to taste the lighter side of dinner, appetizersRecipes Include: 1 Dish Appetizers Pickles/ Salsa/ Nachos/ Salmon Dip/ Avacado Dip/ Bruschetta/ Spicy Cucumbers/ Turnips/ Octopus Marinade/ Squid Kimchi Crispy Fried Cheeze/ Cheesy Rice Crackers/ Deep Fried Mochi/ Bacon/ Deep Fried Noodles/ Potato Skins Meat Wasabi-Flavored Steak Slices/ Scallions on Karubi Steak/ Garlic and Diced Meat/ Salted Cow Tongue/ Chives and Meat Stir Fry/ Meat Strips with Egg Yolk/ Salted Fried Chicken/ Stew with Balls of Chicken/ Roast Pork/ Sesame, Onion, and Pork
Stir Fry/ Fried Pork with Salty Sauce Toss It, Put It On Sunny Lettuce Sesame Salad/ Shrimp and Avacado Mayo Salad/ Dried Fruits and Cream Cheese/ Parmesan Broccoli Salad/ White Radish Salad-3Ways/ Fried Tofu and Miso/ Cod Roe and Potato Kimchi/ Cod Roe and Potato Butter Standard Appetizers Fried Chicken/ Tomato Salad/ German Potatos/ Pork Kimchi/ Boiled and Salty Beans/ Grilled Mushrooms/ Deep-Fried Eggplant/ Grilled Rice Balls Just Cabbage Corned BeefCabbage/ Salted Cabbage/ Clam and Cabbage Garlic Stir Fry/ Chinese-style Pickled Cabbage/ Butter Cabbage/ Grilled Cabbage Tofu Tofu Steak/ Lightly-Pickled Tofu/ Tofu and Pepper/ Chinese-style Tofu/ Tofu Stir Fry/ Okra and Tofu/ Hot and Spicy Tofu/ Tofu Kimchi Soup Spicy Chicken Wings/ Garlic Potato Salad/ Chili Beef Bites/ Bean and Bacon Salad/ Hot and Spicy Shrimp/ Chicken and Onion Curry Marinade/ Sweet Potato Honey Mustard/ Chili-flavored Sausage/ Spicy Potatos Fry Pan Mini Shrimp and Vegetables Deep-Fried/ Clams with Oyster Sauce/ Potato and Bacon in Cheesy Cream Sauce/ Devil's Tongue and Soy Sauce. Fried Garlic/ Fish Paste and Peanuts Saute/ Garlic Grass Stir Fry/ Sea Urchin and Potato Saute/ Mushroom and Garlic Stir Fry/Napa Cabbage and Miso/ Mushroom and Egg Rice Flavored Rice/ Garlic Rice/ Fish Rice Porridge/ Grilled Rice/ Chicken and Rice Soup
Many of our favorite movies come with a side of iconic food moments: the elaborate timpano from Big Night, Charlie Chaplin's dancing dinner rolls in The Gold Rush, the orgasmic deli fare from When Harry Met Sally, or the redemptive birthday cake from Sixteen Candles. In this cookbook, author Andrew Rea (of the hit YouTube channel "Binging with Babish") recreates these iconic food scenes and many more. With recipes from more than 40 classic and cult films, Eat What You Watch is the perfect gift for both movie buffs and home cooks who want to add some cinematic flair to their cooking repertoire.
Great parties are gifts from the heart, and planning an appetizers-and-drinks party doesn√t have to be complicated. This gem of a cookbook offers recipes for dips, hors d√oeuvres and drinks, so your party will be friendly, comfortable and memorable.
Hugh Carpenter and Teri Sandison put their taste for international flavours and visual flair on the fast track to quick, easy-to-prepare appetizers with dazzling results. Each of the 100 recipes in this text, from spring rolls to pizza to caviar, can be made in a flash, most in under 15 minutes.
Timeless staples from around the world meet new, innovative flavor combinations in sixty delicious savory, sweet, and easy-to-eat recipes featuring dip-able, delectable flatbreads.
Anni Daulter's Flatbread: Toppings, Dips, and Drizzles takes a fresh approach to serving these staples with a collection of recipes, including various types of flatbreads, that tempt the taste buds with dips, drizzles, and creative toppings to make appetizers, main courses, and desserts.
Artichoke and Truffle Dip, Tamarind Chutney, Fiery Balsamic Glaze, and Calendula Infused Truffle Oil are just some of the dips and drizzles that enhance topping recipes like Good Morning Sunshine, Eden's Delight, Honeyed Marrakech Lamb, Mexican Street Fair, Cherry Love, and Blueberry Sunrise. If bread truly is the staff of life, these recipes will make life worth living.
Anni Daulter is a professional cook, food stylist, and author. She founded the baby food company Bohemian Baby and the magazine and website Sacred Pregnancy. She has styled food for several books including, Meringue, Caramel, The French Cook, and Mashed, as well as authored Bites on a Board, The Organic Family Cookbook, Ice Pop Joy, Sacred Pregnancy, and others.
A smorgasbord of more than 50 recipes celebrates the versatility of the deep-fried french fry. Why tear open bags and slide tasteless frozen potato sticks into the oven? Much more appetizing are home-cut Belgian hand-made french fry souffl s, extravagant tornados, or delicate spaghetti nests. Regardless of shape or thickness, whether you are looking for a quick snack or an entire meal, this book presents a palette of potato options. From prepping the perfect potato to selecting the right type of oil to serving the perfect dipping sauce, this book not only presents french fries as an accompaniment but a main course like the french fry burger or chili french fries.
This handy little guide will show you how to cook apricots and other fruits, how to keep birds and caterpillars away from your bushes, how to plant trees, and much more. Perfect for those new to cooking and gardening, this vintage manual from the 1890s abounds in easy-to-follow advice that's as solid today as it was generations ago.
Author Harriet Anne de Salis moved to the countryside from London and learned to garden by trial-and-error methods. Her firsthand experience at cultivating gardens and orchards and her commonsense housekeeping hints made her the doyenne of ladies' magazine columnists. Like its companion volume, Gardening la Mode: Vegetables, this compact guide features alphabetized entries and an index for easy reference. Even experienced gardeners and cooks will find it a source of practical tips as well as Victorian charm.
Grazing is an enchanting way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It's about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating--and with her guidance, you can too.When it comes to making small plates at home, start with cheese and charcuterie, but then combine this classic with a few easy dishes that make a meal special. Try your hand at fun, fast recipes like chickpea fries with Meyer lemon-scented aioli; roasted beet tartare with cheese and pistachios; kale, spinach, and Pecorino pizza slivers; sardine bruchetta with fennel and preserved lemons; scallop and plum ceviche with tarragon; and lemon-lavender posset--to name just a few. Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn't have to be difficult or time-consuming. Graze is full of tips to help you prepare healthy, wholesome, and appetizing food without spending hours in the kitchen.