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Books > Food & Drink > General cookery > Cookery dishes & courses > General
Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed
potatoes brightened with harissa and pistachios. These are just
three ways to put vegetables in the center of your plate. Here in
the U.S., meat is cheap and has been in the center of the plate for
centuries. The rest of the world, however, knows how to approach
vegetables, grains and beans not only with respect but with a
fresh, lively approach, one that transforms the ordinary into the
extraordinary. To get a vegetable education, we traveled to Athens
to learn how winter vegetable stews could taste light and bright,
not hearty and heavy. In Cairo, we tasted eggplant and potatoes
that punched up flavor with bold pops of texture from whole spices.
And in Puglia, Italy, we had a revelatory bite of zucchini enriched
by ricotta cheese and lemon. This is a world of high-heat roasts,
unctuous braises, drizzles of honey, and stir-fries aromatic with
ginger and garlic. And with 250 recipes, the possibilities are
nearly endless: A simple head of cauliflower can become Cauliflower
Shawarma, Sichuan Dry-Fried Cauliflower, or Curried Cauliflower
Rice with Peas and CashewsHumble cabbage travels the world to
become Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard;
Hot and Sour Stir-Fried Cabbage; and Thai-Style Coleslaw with Mint
and CilantroMushrooms are transformed into Stir-Fried Mushrooms
with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables
and Tofuand greens get the Milk Street treatment in dishes like
Pozole with Collard Greens; Hot Oil-Flashed Chard with Ginger,
Scallions and Chili; and Persian-Style Swiss Chard and Herb Omelet
It's never too late to get your vegetable PhD.
Celebrating easy techniques and fresh ingredients, viral cook
Alexandra Johnsson provides 60 fast and flavourful recipes made in
30 minutes or less. Her quick, crave-worthy dishes include: *
Cheesy Double-Crunch Tacos with Homemade Pico de Gallo * Twisted
Alfredo Pasta with Crispy Chicken * Spicy Chorizo Pasta * Avocado
Melt with Jalapeno Spread * Creamy Beef Tenderloin Pasta *
Lettuce-Wrapped Fish Tacos with Mango and Avocado Salsa *
Honey-Lime Salmon with Fried Broccoli * Air-Fried Potato Wedges
with Chipotle Mayonnaise * Cornflake-Crusted Chicken Tenders with
Garlic and Parmesan Sauce * Dirty Jalapeno and Cheddar Cheese Fries
Whether you are feeding your family or pleasing a crowd, Alexandra
delivers creative yet classic dishes with maximum impact for
minimal effort. With her fresh takes on easy comfort food and
clever time-saving tips and tricks, Alexandra will have you out of
the kitchen faster than ever-before, leaving with a smile and a
delicious meal.
Taste old-fashioned graciousness, southern gentility, and superb
cuisine from some of the South's best B&B and country inn
kitchens. "Breakfast Inn Style" is a remarkable collection of
breakfast and brunch dishes from 54 selected historic and
out-of-the-way country inns in Alabama, Florida, Georgia,
Mississippi, North Carolina, Tennessee, and Virginia. Many of the
inns are listed on the National Register of Historic Places, and
some others are nestled in picturesque countrysides.
Bestselling author, Emmy Award-winning cohost of The Good Dish and
the upcoming 8th season of FOX's hit series MasterChef Junior, and
mother of four Daphne Oz shares her best tips for how to reward
yourself, with 150 simply delicious recipes in a cookbook you'll
return to again and again to eat clean, feel good, and have fun
doing it all! Daphne Oz loves food. In fact, she's built her career
around this love of exploring and enjoying the world, bite after
wonderful bite. But she knows first-hand how endless indulging robs
you of the truly memorable moments - and makes it hard to stay
healthy. On the other hand, restricting ourselves with too many
rules means we stop enjoying mealtime and start missing out. With
four young children and a busy career, Daphne is intimately
familiar with how hard it can be to find the right balance in our
health and fitness goals, especially when living a full life. In
this engaging book, filled with useful tips and gorgeous
photography to inspire health and happiness every day, Daphne
shares the techniques she's used to get her mind, energy and body
back on track after each pregnancy-without ever losing the joy of
cooking, the fun of mealtime, and the stress-free pleasure of doing
it intuitively. In the times when she's looking to bring her body
back into balance, Daphne lives by just four simple rules that
remove the guesswork from healthy eating and let us relax and enjoy
our meals again, knowing we're making great choices. Those rules
are: no gluten no refined sugar limit dairy take the weekend off
Eat Your Heart Out includes a range of simple-but-special,
deliciously nourishing recipes like Gluten-Free Banana Pumpkin
Muffins Barbecue Pulled Chicken with Crispy Smashed Japanese Yams
Spicy Crunchy Cauliflower Tacos with Ranch Slaw Feel-Good Turkey
Meatloaf Nori Popcorn Banana Brulee Pistachio Dark Chocolate Energy
Truffles Your brain is your most important ally and most perilous
foe on the journey toward long-term health and happiness, and Eat
Your Heart Out equips readers to get their energy back, feel good
and confident in their skin, and do it all while enjoying meals
they love with people they love. Being healthy is a feeling of
abundance, a chance to do and be all the things you want with your
life. Daphne's plan is a flexible approach of "and," not "or," so
you can say goodbye to choices that don't serve you and welcome all
the pleasure that intuitively knowing how to feel good brings.
Elevate your ramen and introduce new noodles into your repertoire!
The Ultimate Japanese Noodles Cookbook is your introduction to the
world of Japanese noodles and pasta. Chef and restaurateur Masahiro
Kasahara presents all his personal favorites in this book--from
quick and delicious ramen to hot pots for a dinner party, and
classic udon recipes to summery somen. These recipes offer a simple
way to recreate your go-to noodle dishes at home and discover new
favorites. Pair fresh vegetables and meat with easy-to-find
ingredients that can be kept on-hand for a quick and flavorful
meal. This book features 65 noodle recipes, including: Curry Udon
Noodle Soup Simple Nori Seaweed and Egg Soba Chili Shrimp Somen
Ramen with Chicken Tenders and Herbs Chow Mein Noodles with Daikon
Radish Sauce Green Shiso, Butter and Bacon Pasta Udon Macaroni
Salad Somen Hot Pot Chilled Pan-Fried Glass Noodles Informational
sidebars add a bit of background about each noodle type and its
role in Japanese cuisine. As an added bonus, Chef Masahiro also
includes: Appetizers That Go Well With Noodles Snacks and Sides to
Make with Leftover Noodles A bestseller in Japan, this book and its
tasty recipes are now available in English for the first time!
London's acclaimed champions of brunch share the recipes that made
the Sunday Cafe a runaway success. Alan Turner and Terrence
Williamson, the pioneering chefs behind London's hugely popular
Sunday Cafe, share some of their most beloved recipes, so you can
cook your way to the perfect weekend brunch. From quick and easy
breakfast staples to fabulous group feasts, and inspired by a list
of global ingredients, this book will give you everything you need
to master the art of the weekend's most enjoyable meal. Among the
delicious ideas to try in the book are: Feta Kale and Quinoa
omelette, Salt Cod Potato Benedict with Poached Eggs and
Hollandaise, Roasted Fruit Waffle with Almond Brittle, Spinach, Pea
and Parmesan Pancakes, Salmon Kedgeree with Beetroot Slaw Courgette
Fritters with Halloumi, Dukkah and Mint Yoghurt The book also has a
selection of heartier Sunday Specialities for those after a more
filling meal, as well as delicious bakes and tasty jams, as well as
a complete guide to making your own brunchable condiments as well
as flavourful smoothies and juices to go with your food. From
getting the fundamentals right to creating sophisticated and
appealing plates, this comprehensive guide will give you everything
you need to recreate the Sunday Cafe's delicious brunches in your
very own home!
'Ingredients are at the heart of everything we do at River Cottage.
By gathering our all-time favourites together, I hope to inspire
you to look at them with fresh eyes and discover new ways of
cooking them' Hugh Fearnley-Whittingstall The definitive River
Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team
of experts have between them an unprecedented breadth of culinary
expertise on subjects that range from fishing and foraging to
bread-making, preserving, cheese-making and much more. In this
volume they profile their best-loved and most-used ingredients.
With more than three hundred entries covering vegetables, fruits,
herbs, spices, meat, fish, fungi, foraged foods, pulses, grains,
dairy, oils and vinegars, the River Cottage A to Z is a compendium
of all the ingredients the resourceful modern cook might want to
use in their kitchen. Each ingredient is accompanied by a
delicious, simple recipe or two: there are new twists on old
favourites, such as cockle and chard rarebit, North African
shepherd's pie, pigeon breasts with sloe gin gravy, or damson
ripple parfait, as well as inspiring ideas for less familiar
ingredients, like dahl with crispy seaweed or rowan toffee. And
there are recipes for all seasons: wild garlic fritters in spring;
cherry, thyme and marzipan muffins for summer; an autumnal salad of
venison, apple, celeriac and hazelnuts; a hearty winter warmer of
ale-braised ox cheeks with parsnips. With more than 350 recipes,
and brimming with advice on processes such as curing bacon and
making yoghurt, the secret of perfect crackling and which apple
varieties to choose for a stand-out crumble, as well as sourcing
the most sustainable ingredients, this is an essential guide to
cooking, eating and living well. More than anything, the River
Cottage A to Z is a celebration of the amazing spectrum of produce
that surrounds us - all brought to life by Simon Wheeler's
atmospheric photography, and Michael Frith's evocative watercolour
illustrations.
Say goodbye to fourth-night-in-a-row meat loaf and identical
containers of tragically "meal-prepped" chicken thighs. YouTube
cooking sensation and restauranteur Sam the Cooking Guy is here to
save us from mediocre leftovers. With 20 bulk-cooking master
dishes, each featuring a main protein, with corresponding follow-up
meals that all benefit from the work you've already done, Sam
ensures that you'll never be bored in the kitchen again! Sam's
recipes are simple and quick, but never tired. Your Mexican Meat
Loaf from Sunday can shapeshift into Tuesday night's Tacos or
Thursday's Sloppy Joes. Monday's Roast Chicken becomes Wednesday's
Thai Chicken Curry or Friday's Baked Taquitos. "Aw man,
Beer-Braised Short Ribs again?" "Nah: Short Rib Egg Rolls!" Sam's
genuine and engaging personality, along with vibrant colour
photography, makes this book a lifesaver for busy folks who are
looking for dinners that they can finally be excited about.
First published in 2005.This book gives you sandwiches with such
verve and imagination that you will never again view this popular
object in the same way again. Taking a seemingly simple mode of
eating to unparalleled and soaring heights never before
encountered, the book offers sections on hot sandwiches, special
savoury sandwiches, vegetarian sandwiches, sweet supper sandwiches,
biscuit sandwiches, afternoon tea sandwiches, sandwiches for the
nursery, picnics, and railway journeys. Sandwich devotees will have
to worship at this author's shrine.
Ferber is a fourth-generation French patissiere whose speciality is
her unusual, delicious jams and jellies, which have gained an
international following among chefs and other gourmands. This book,
a best-seller in France, presents dozens of recipes, organised by
season, for preserves from Black Cherry with Pinot Noir to
Greengage and Mirabelle Plum with Mint; a number of them include
chocolate, not a standard addition. Few of the recipes include
headnotes, although translator's notes identify the more exotic
ingredients; instructions are on the brief side. However, any jam
maker will find Ferber's book fascinating. Recommended for all
canning and preserving collections.
A collection of family-friendly, easy and inexpensive recipes used
and honed over many years by Japanese mom Kanae Inoue. Real Bento
is packed with the time-saving tricks that allow you to make bento
box lunches each morning in just 10 minutes, using ingredients and
recipes that will satisfy the whole family! The recipes are
presented by flavor type and key ingredient, so it's easy for
parents to find dishes their kids will love. In Real Bento, Inoue
presents 200 recipes, divided into "main dishes" and "sides" for 22
completed bento boxes. The colorful photos and step-by-step
instructions make this an incredibly practical and easy-to-use
resource for busy households! In her recipes, Inoue places great
emphasis on healthy, fresh and colorful foods that look and taste
great when presented together. Her recipes include Japanese
favorites and original recipes like: Teriyaki Chicken Stuffed Bell
Peppers Ginger Salmon Broccoli and Pasta Salad Beef and Egg Stir
Fry Inoue got hooked on bento fifteen years ago, when she began
making daily bento box lunches for her husband and herself to take
to work, and later for their three children to take to school. She
sees bento box lunches as a way of saving money and getting her
family to eat fresher, healthier meals. This beginning bento book
is a perfect tool for getting lunches packed and a family out the
door on a busy morning!
Reclaim your place in the kitchen and cook hearty, manly food you
can't wait to eat! "I don't know how to cook!" say most men, citing
that familiar excuse. Men seem to perform perfectly fine outside on
the grill, but put an apron on them and hand them a whisk, and the
wheels come off quickly. Author Fritz Brand thinks that men can
challenge themselves to beat down this stereotype once and for all.
In the spirit of fraternity, fellow man and home-cook convert Fritz
Brand shows what works, how it works, and why it works, equipping
readers with a working knowledge of kitchen basics while also
divulging a few easy tricks, even if it means "faking it till ya
make it." Learn to cook for different occasions such as a romantic
dinner for two, game night with the boys, feeding a horde of hungry
children, or getting back in the mother-in-law's good books (if
that is even possible). To put the techniques into practice, Brand
compiles sixty simple and thoroughly edible recipes the kind of
food you just want to eat that any self-respecting man should be
able to cook: The cheeseburger Spaghetti carbonara Eggs "bacondict"
Beer-battered fish and chips Buttermilk pancake stacks with bacon
& maple syrup And more! Part guide and part cookbook, Real Men
Can Cook tells all men to confront their fears, drop the excuses,
get their hands dirty, and cook like a man! Skyhorse Publishing,
along with our Good Books and Arcade imprints, is proud to publish
a broad range of cookbooks, including books on juicing, grilling,
baking, frying, home brewing and winemaking, slow cookers, and cast
iron cooking. We've been successful with books on gluten-free
cooking, vegetarian and vegan cooking, paleo, raw foods, and more.
Our list includes French cooking, Swedish cooking, Austrian and
German cooking, Cajun cooking, as well as books on jerky, canning
and preserving, peanut butter, meatballs, oil and vinegar, bone
broth, and more. While not every title we publish becomes a New
York Times bestseller or a national bestseller, we are committed to
books on subjects that are sometimes overlooked and to authors
whose work might not otherwise find a home.
Cinnamon and Salt is a collection of recipes, stories and
photographs that invites you to beautiful Venice through its
beloved cicchetti. Cicchetti (pronounced chi-ke-tee) are little
morsels; think of them as appetisers, aperitivo or hors d'oeuvres -
but cicchetti are undeniably, distinctly Venetian and a delicious
nod to Venice's casual way of life. In Cinnamon and Salt,
Italy-based food writer Emiko Davies delves into the rich,
multicultural history of Venice and its unique cuisine, detailing
more than sixty classic and modern recipes, from fried to sweet and
from small plates to drinks. Try sweet and sour radicchio, the
legendary fried meatballs, or creamy whipped cod on squares of
polenta. Indulge in Venetian soft-shell crab before moving on to
rose petal jam and sugar-coated fritters. You'll even find recipes
for a spritz, a Bellini and a thick hot chocolate, and be let in on
the secrets to creating your own authentic cicchetti.
Once synonymous with food novelty, gelatin has re-emerged as an
attention-grabbing element of creative cuisine and avant-garde
drinkology. Ken Albala's most fearless food exploration yet takes
readers into the sublime world of aspics past and present. Blending
history with his trademark zeal for experimentation, Albala traces
gelatin's ever-changing fortunes alongside one-of-a-kind recipes
that inspire, delight, and terrify as only jello can do. Gelatin's
wondrous arrival in the medieval era was part of a technological
watershed. Today, it reflects our high-tech zeitgeist. Albala
encourages readers to celebrate gelatin's return with advice on
creating a base and making silicone molds while his outrageous
original creations dare you to add some jiggle to breakfast (Eggs
Benedict in Champagne Jello), a nightcap (Froot Loop Negroni), or
any culinary moment in between. A lighthearted manifesto for the
new age of aspics, The Great Gelatin Revival rattles our very
understanding of what food can be.
There is no meal on this planet or any other that Heston
Blumenthal can't prepare. In spring 2009, on his British television
series "Heston's Feasts," he re-created the impossible "Drink Me"
potion from Alice in Wonderland and reinvented Henry VIII 's
mythical Cockentrice. In Heston's "Fantastical Feasts," the chef
extraordinaire prepares six incredible new feasts inspired by
history, literature, and legend, and takes us along for the
ride.
In this imaginatively illustrated book, each chapter charts the
realization of a feast, with its challenges and ideas, culminating
with the final recipes. The book consists of a Willy Wonka Feast, a
Fairy Tale Feast, an Edwardian Feast, a Gothic Feast, a '70s Feast,
and--of course--a Feast of the Future. Delving deep into the world
of each dish, Blumenthal creates poison apples, transforms pumpkins
into carriages, and builds Edwardian gingerbread houses with sugar
windows. Scouring Italy for rare mushrooms and Switzerland for wild
boar, he records the journeys and inspiration behind each meal,
laying it all out in grandly illustrated detail. Witness his
delectable riffs on Dr. Seuss's "Green Eggs and Ham" and Roald
Dahl's "Lickable Wallpaper," and even try the recipe if you
dare.
Featuring ornate illustrations by artist Tom Lane and an
exuberant interior design, Heston's "Fantastical Feasts " is a
mind-boggling and irrepressible new accomplishment from one of the
most electric chefs in the world.
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