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Books > Food & Drink > General
With this guide, your garden can be as productive as you'd like, no
matter the size." -Modern Farmer Learn the basics of gardening in
pots and containers, find small windowsill and countertop projects,
and receive specific recommendations for edibles that grow well in
containers. Also included are 30 simple recipes you can make with
your harvest, from Zucchini Fritters to Herby Pasta with Lettuce
and Proscuitto, to Rosy Strawberry Buttermilk cake. No matter how
small your space, you can successfully grow edibles and then enjoy
your harvest! Includes: * best containers and pots * DIY planter
boxes * tools and supplies * soil for containers * feeding and
watering * simple pruning * thirty recipes * and much more "An
incredibly handy manual full of information on how to grow plants
in small spaces. The book is full of wonderful tips, recipes and
information on all the best things to grow in your home." -GOOP
Cast iron cooking is back in vogue From America's most chic
restaurants to the countless kitchens of avid home cooks, everyone
is rediscovering the joy of cooking with classic cast iron. Cast
iron cooking has always been a kitchen favorite with its even
heating, great heat retention and its flexibility to go outdoors
and grill or cook over an open fire. According to "Esquire
"magazine, cast iron cookware "will enrich your eggs and burgers,
it's impossible to break and it will last longer than you."
And now with The "Lodge Cast Iron Cookbook," every cook will learn
the simple, savory secrets of cast iron cookery. From the kitchens
of Lodge, America's leading manufacturer of cast iron cookware,
this unique cookbook offers over 200 mouthwatering recipes. The
delectable dishes range from breakfast specials to the secrets of
great fried food, to soups and stews, biscuits and baked goods,
fish, veggies and finally those sweet finales. And the book
features favorite cast iron cooking recipes by well-known cooks
such as Bill and Cheryl Jamison, Nick Malgieri and Allison Fishman.
Special cooking lessons include cast iron cooking basics and how to
enjoy open air cooking and grilling.
This special culinary delight features great cooking stories and
intriguing vignettes on the history and legend and lore of cast
iron cooking. Each unique recipe, culled from cooks across the
country, is illustrated with four-color photography. Published in a
special flexible binding, this cookbook will be a keepsake
treasured by all cooks.
From breakfast to dinner, this enticing and extensive collection of 150 healthy favorites for the Instant Pot is a beautifully photographed, one-stop source for mouthwatering weekday meals.
The Ultimate Instant Pot Healthy Cookbook sets itself apart from other less comprehensive books with 150 nutritious recipes covering every meal of the day--all well tested and authorized by Instant Pot for perfect results every time. Instant Pot expert Coco Morante lightens up traditional favorites with nutrient-rich recipes made with whole foods, natural sweeteners, and gluten- and dairy-free options, while retaining the ease of preparation and deliciously home-cooked flavors that make the Instant Pot so popular. This is the only book you'll need when looking for wholesome breakfasts, lunches, dinner, snacks, staples, and desserts the whole family will love, from Quinoa Muesli Bowls to Tomatillo Chicken Chili to Seafood Risotto to Greek Yogurt Cheesecake. With this ultimate cookbook, eating well has never been so simple.
From chimichurri to teriyaki, sauces make our mouths water - and
our meals shine! Bland chicken breast, plain pasta, or a simple
baked potato are transformed into memorable dishes with the
addition of sauce. The Make-Ahead Sauce Solution features 61
flavour-packed recipes for sauces that freeze beautifully and make
home cooking easy. They run the gamut from traditional sausage ragu
to Thai peanut, gorgonzola chive butter, all-American barbeque,
coconut lemon, parmesan leek, cheesy cashew garlic, and Meyer lemon
spinach. Every recipe is accompanied by a quick-reference chart
showing the best base combinations of protein and vegetable. The
struggle to make imaginative, flavorful weeknight meals is over.
With a few of these sauces stashed away in the freezer, a great
meal can be topped off in minutes.
Baking Problems Solved, Second Edition, provides a fully revised
follow-up to the innovative question and answer format of its
predecessor. Presenting a quick bakery problem-solving reference,
Stanley Cauvain returns with more practical insights into the
latest baking issues. Retaining its logical and methodical
approach, the book guides bakers through various issues which arise
throughout the baking process. The book begins with issues found in
the use of raw materials, including chapters on wheat and grains,
flour, and fats, amongst others. It then progresses to the problems
that occur in the intermediate stages of baking, such as the
creation of doughs and batters, and the input of water. Finally, it
delves into the difficulties experienced with end products in
baking by including chapters on bread and fermented products,
cakes, biscuits, and cookies and pastries.
Jennifer Jensen Wallach's nuanced history of black foodways across
the twentieth century challenges traditional narratives of "soul
food" as a singular style of historical African American cuisine.
Wallach investigates the experiences and diverse convictions of
several generations of African American activists, ranging from
Booker T. Washington and W. E. B. Du Bois to Mary Church Terrell,
Elijah Muhammad, and Dick Gregory. While differing widely in their
approaches to diet and eating, they uniformly made the cultivation
of "proper" food habits a significant dimension of their work and
their conceptions of racial and national belonging. Tracing their
quests for literal sustenance brings together the race, food, and
intellectual histories of America. Directly linking black political
activism to both material and philosophical practices around food,
Wallach frames black identity as a bodily practice, something that
conscientious eaters not only thought about but also did through
rituals and performances of food preparation, consumption, and
digestion. The process of choosing what and how to eat, Wallach
argues, played a crucial role in the project of finding one's place
as an individual, as an African American, and as a citizen.
The bestselling author of "A History of the World in 6 Glasses
"charts the enlightening history of humanity through the foods we
eat.
More than simply sustenance, food historically has been a kind
of technology, changing the course of human progress by helping to
build empires, promote industrialization, and decide the outcomes
of wars. Tom Standage draws on archaeology, anthropology, and
economics to reveal how food has helped shape and transform
societies around the world, from the emergence of farming in China
by 7500 b.c. to the use of sugar cane and corn to make ethanol
today. "An Edible History of Humanity "is a fully satisfying
account of human history.
Culinology: The Intersection of Culinary Art and Food Science will
demonstrate how the disciplines of culinary arts and food science
work hand in hand in the research and development of new
manufactured food products for the commercial, retail, and
foodservice industries. It will be the authoritative source that
will add value and relevance to this growing discipline and its
practitioners. Integrating culinary arts with food science and
technology, this book provides the best strategy for developing
successful food products on a large scale. Real-world applications
and business models ground the book and clearly illustrate how the
concepts and theories work in business and industry.
Featuring more than 50 recipes for kid-friendly dishes from
different countries, American Girl Around the World Cookbook will
inspire young chefs to taste and learn about new cuisines while
perfecting kitchen skills. In this fifth cookbook from Williams
Sonoma and American Girl, aspiring cooks will expand their culinary
knowledge and palate--and discover a world of savory and sweet
delicacies like mini meatballs from Sweden; fresh spring rolls from
Vietnam; pad thai from Thailand; tikka masala from India; paella
from Spain; kiwi and berry pavolvas from New Zealand; sticky toffee
pudding from Great Britain, and so much more. The easy-to-follow
recipes are organized by type and span the globe--from France to
Brazil, Turkey to Argentina, Italy to India and beyond--giving kid
cooks an opportunity to learn how people eat all over the world. An
illustrated map with flags, colorful illustrations featuring
passports, and party ideas for sharing these worldly recipes with
friends round out the collection. Small Plates & Snacks
Bite-Size Falafel (Middle East) Vietnamese Veggie Spring Rolls
(Vietnam) Tex-Mex Chicken & Black Bean Nachos (Mexico) Swedish
Meatballs (Sweden) Chicken Satay with Peanut Sauce (Southeast Asia)
Roasted Red Pepper Humms (Middle East) Tzatziki with Pita Triangles
(Greece) Tandoori Chicken Wings (India) Brazilian Cheese Puffs
(Brazil) Beef Empanadas (Latin America) Asian Veggie Dumplings
(China) Veggie Sushi Hand Rolls (Japan) Souvlaki (Greece)
Moroccan-Spiced Chicken Skewers (Morocco) Potato Latkes (Eastern
Europe) Cheese Fondue (Switzerland) Soups & Sandwiches Veggie
Banh Mi (Vietnam) Ramen Noodle Bowl (Japan) Chicken Shawarma Pita
Pockets (Middle East) Smorrebrod (Denmark) Tomato Gazpacho (Spain)
Pasta & Bean Soup (Italy) Tortilla Soup (Mexico) Avocado &
Black Bean Tortas (Mexico) Cubanos (Cuba) Matzoh Ball Soup (Eastern
Europe) Rice & Noodles Pad Thai (Thailand) Japchae (Korea)
Bucatini all'Amatriciana (Italy) Simple Fried Rice (China) Arroz
con Pollo (Latin America) Couscous with Apricots & Almonds
(North Africa) Chicken Chow Mein (China) Hawaiian Fried Rice
(Hawaii) Pasta with Pesto (Italy) Chicken Tikka Masala (India)
Chicken, Broccoli & Cashew Stir-Fry (China) Vegetable Paella
(Spain) Drinks & Desserts Mexican Chocolate Pudding (Mexico)
Hawaiian Shave Ice (Hawaii) Kiwi & Berry Pavlovas (New Zealand)
Pineapple-Coconut Smoothie (Southeast Asia) Black Forest Cake
(Germany) Chai Milkshake (India) Tres Leches Cakes (Latin America)
Sticky Toffee Pudding (Great Britain) Watermelon-Lime Refresher
(Mexico) Krembo (Israel) Mango Lassi (India) "Marshmallow" Pudding
(South Africa) French Apple Tart (France)
This work presents a fantastic collection of sizzling recipes for
grilling, griddling and barbecueing - how to prepare, cook and
serve over 180 surefire recipes for perfect outdoor or indoor
entertaining. Make the most of the versatility of the barbecue,
from quickly-seared skewered prawns, a gently-marinated herby leg
of lamb, a classic barbecued roast beef, or an aubergine and
butternut salad with crumbled feta. Add zest to your grilling with
all kinds of tasty dressings, salsas and sauces, marinades and
relishes - try chilli and raspberry dip, fresh mint chutney, hot
cashew nut sambal, or spicy Cuban mojo sauce. It provides practical
guidance on choosing and setting up a barbecue, grill or griddle,
and expert advice on fuels, lighting a fire and safety, and cooking
times and testing. A barbecue is more than a meal, it is an event,
with aromatic, gently-smoking or hot-seared coals providing the
perfect platform for a memorable lunchtime or evening gathering of
family and friends. It conjures up heavenly-herbed or sizzlingly
spiced tastes and textures wafting across the garden or
patio.Everything you need to know about the practicalities of
barbecuing is contained here, including how to choose a barbecue,
hibachi or grill and all the related cooking accessories and
utensils. There is detailed guidance on how to use your grill and
grilling equipment safely and for maximum results, and where best
to site it, along with fuel and fire tips and at-a-glance timing
guides. Each recipe is accompanied by illustrated step-by-step
instructions and more than 750 colour photographs to ensure that
barbecueing has never been easier. With something for everyone who
loves to grill, this is the indispensable one-stop barbecue
cookbook.
Looking for a great idea for date night or to entertain friends?
Why not cue up Casablanca with some French 75s and a
Moroccan-themed spread? Turner Classic Movies: Movie Night Menus
spotlights thirty crowd-pleasing films from the 1930s through the
'80s, paired with signatures drinks and dishes that appear in, or
are inspired by, each film's setting and stars. Filled with
entertaining tips and background on each film, dish, and cocktail,
the book offers a unique culinary tour of movie history, including
menus inspired by The Thin Man, The Philadelphia Story, Sunset
Boulevard, Some Like It Hot, American Graffiti, Moonstruck , and
many more. Fully illustrated with luscious food photography and
evocative film stills, Movie Night Menus provides the perfect
accompaniments and conversation pieces to round out a fun-filled
evening.
***THE SUNDAY TIMES BESTSELLER*** A Book of the Year in the Daily
Mail, Independent, Spectator and The Times & Sunday Times
Finalist for the Guild of Food Writers Food Book Award 2021 'Sharp,
rich and superbly readable... Fascinating' Sunday Times 'Utterly
delicious' Observer 'Superb' 'Book of the Week', The Times
'Terrific' 'Book of the Week', Guardian 'I loved it.' Monty Don 'A
brilliant romp of a book.' Jay Rayner Avocado or beans on toast?
Gin or claret? Nut roast or game pie? Milk in first or milk in
last? And do you have tea, dinner or supper in the evening? In this
fascinating social history of food in Britain, Pen Vogler examines
the origins of our eating habits and reveals how they are loaded
with centuries of class prejudice. Covering such topics as fish and
chips, roast beef, avocados, tripe, fish knives and the surprising
origins of breakfast, Scoff reveals how in Britain we have become
experts at using eating habits to make judgements about social
background. Bringing together evidence from cookbooks, literature,
artworks and social records from 1066 to the present, Vogler traces
the changing fortunes of the food we encounter today, and unpicks
the aspirations and prejudices of the people who have shaped our
cuisine for better or worse. 'With commendable appetite and immense
attention to detail Pen Vogler skewers the enduring relationship
between class and food in Britain. A brilliant romp of a book that
gets to the very heart of who we think we are, one delicious dish
at a time.' Jay Rayner
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