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My Daddy Cooks: 100 Fresh New Recipes for the Whole Family
by Nick CofferAn alternative title for this book might have been My Daddy Cooks - How to cook delicious and easy family meals, in the tiniest kitchen, even with the chaotic and messy intervention of a toddler.Stay-at-home dad Nick Coffer and his toddler Archie captured hearts and captivated taste buds around the world when they launched their video blog MyDaddyCooks.com from their tiny kitchen in Watford. In his first book, passionate food-lover Nick shares over 100 tried and tested recipes for deliciously simple but innovative home-cooked dishes. Having followed a baby-led weaning approach with both his kids, Nick's recipes are ideal for anyone adopting the same method with their children. From straightforward suppers and one-pot dishes such as Oven-baked Risotto and Mexican Lasagne, to sweet treats and indulgent puddings including Peanut Butter and Chocolate Brownies and Frozen Eton Mess Ice Cream, My Daddy Cooks is a book you'll use time and again. Whether you are a dad or a mum looking for inspiration for kids' food, or just someone who loves good food, My Daddy Cooks will liven up mealtimes without you having to spend hours in the kitchen.
My Daddy Cooks: 100 Fresh New Recipes for the Whole Family
by Nick CofferAn alternative title for this book might have been My Daddy Cooks - How to cook delicious and easy family meals, in the tiniest kitchen, even with the chaotic and messy intervention of a toddler.Stay-at-home dad Nick Coffer and his toddler Archie captured hearts and captivated taste buds around the world when they launched their video blog MyDaddyCooks.com from their tiny kitchen in Watford. In his first book, passionate food-lover Nick shares over 100 tried and tested recipes for deliciously simple but innovative home-cooked dishes. Having followed a baby-led weaning approach with both his kids, Nick's recipes are ideal for anyone adopting the same method with their children. From straightforward suppers and one-pot dishes such as Oven-baked Risotto and Mexican Lasagne, to sweet treats and indulgent puddings including Peanut Butter and Chocolate Brownies and Frozen Eton Mess Ice Cream, My Daddy Cooks is a book you'll use time and again. Whether you are a dad or a mum looking for inspiration for kids' food, or just someone who loves good food, My Daddy Cooks will liven up mealtimes without you having to spend hours in the kitchen.
My Daddy Cooks: 100 Fresh New Recipes for the Whole Family
by Nick CofferAn alternative title for this book might have been My Daddy Cooks - How to cook delicious and easy family meals, in the tiniest kitchen, even with the chaotic and messy intervention of a toddler.Stay-at-home dad Nick Coffer and his toddler Archie captured hearts and captivated taste buds around the world when they launched their video blog MyDaddyCooks.com from their tiny kitchen in Watford. In his first book, passionate food-lover Nick shares over 100 tried and tested recipes for deliciously simple but innovative home-cooked dishes. Having followed a baby-led weaning approach with both his kids, Nick's recipes are ideal for anyone adopting the same method with their children. From straightforward suppers and one-pot dishes such as Oven-baked Risotto and Mexican Lasagne, to sweet treats and indulgent puddings including Peanut Butter and Chocolate Brownies and Frozen Eton Mess Ice Cream, My Daddy Cooks is a book you'll use time and again. Whether you are a dad or a mum looking for inspiration for kids' food, or just someone who loves good food, My Daddy Cooks will liven up mealtimes without you having to spend hours in the kitchen.
My Daddy Cooks: 100 Fresh New Recipes for the Whole Family
by Nick CofferAn alternative title for this book might have been My Daddy Cooks - How to cook delicious and easy family meals, in the tiniest kitchen, even with the chaotic and messy intervention of a toddler.Stay-at-home dad Nick Coffer and his toddler Archie captured hearts and captivated taste buds around the world when they launched their video blog MyDaddyCooks.com from their tiny kitchen in Watford. In his first book, passionate food-lover Nick shares over 100 tried and tested recipes for deliciously simple but innovative home-cooked dishes. Having followed a baby-led weaning approach with both his kids, Nick's recipes are ideal for anyone adopting the same method with their children. From straightforward suppers and one-pot dishes such as Oven-baked Risotto and Mexican Lasagne, to sweet treats and indulgent puddings including Peanut Butter and Chocolate Brownies and Frozen Eton Mess Ice Cream, My Daddy Cooks is a book you'll use time and again. Whether you are a dad or a mum looking for inspiration for kids' food, or just someone who loves good food, My Daddy Cooks will liven up mealtimes without you having to spend hours in the kitchen.
My Confection
by Lisa KotinA funny, candid, and original coming-of-age story told through sugar addictionShe doesn't drink or do drugs, but like millions of other Americans, Lisa Kotin has a substance abuse problem. Kotin is addicted to sugar. My Confection is a darkly funny and candid memoir of where sugar took this teenage mime when she left her San Francisco Bay Area home in pursuit of artistic greatness. From the strict macrobiotic house where she is kicked out for smuggling Snickers, to her early days of Overeaters Anonymous meetings where she is bewildered by the idea of submitting to a higher power, to the stylish shrink who suggests she figure out how many minutes of tennis equal the calories in one jelly donut, to the men she unwraps and consumes like cheap chocolate bars, Kotin careens from romantic disasters to caloric catastrophes. Original and surprisingly affecting, this portrait of a sugar addict has nothing to do with losing weight or getting fit but rather with coming out of the (sugar) closet, finding allies who understand, and learning how to live healthfully, in spite of her compulsion.From the Trade Paperback edition.
My Clothes Fit Again!: The Overworked Women's Guide to Losing Weight
by Sue SealStop feeling out of control with all the balls you juggle, ditch the dieting, and achieve a body you’re comfortable with in any clothes.As a physical therapist, integrative nutritional health coach, and yoga instructor, Sue Seal combines Eastern and Western philosophies to achieve weight loss, health, and functional longevity for an amazing life. She has helped clients gain functionally healthy lives for more than thirty years. In My Clothes Fit Again!, Sue shares her eight-step method that helps women to:Understand how hormones and stress contribute to weight gainDiscover how their digestive tract can cause them to crave bad foodMake lifestyle and dietary choices that support weight lossIdentify the foods that stress their body out and make it gain weightEat so they can reduce body fat, fatigue, and joint pain
My Chocolate Year: A Novel with 12 Recipes
by Charlotte HermanDorrie Meyers is starting fifth grade, the year of the Sweet Semester baking and essay contest at school. Dorrie is determined to win, but her cakes fall flat, her cookies look like pancakes, and she learns the hard way that chocolate-covered gum is NOT a good idea. Then Dorrie meets her cousin Victor for the first time. Victor is an immigrant from Europe, and he is about to teach Dorrie that a loving family and a safe homeland are the sweetest things of all. With some top-secret tips from Victor's family's bakery and a big slice of confidence, Dorrie Meyers might just have the yummiest year of her life.
My Calabria: Rustic Family Cooking from Italy's Undiscovered South
by Rosetta Costantino Janet FletcherRecipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native and "bountiful good cook" (The Atlantic). <p><p> At the tip of Italy's "boot" lies Calabria. It is a beautiful, mountainous region populated by fishermen and small farmers. Rosetta Costantino grew up in this rugged landscape—her father a shepherd and wine maker and her mother his tireless assistant. <p> When her family immigrated to California, they re-created a little Calabria on their property, cooking with eggplant, tomatoes, and peppers from their garden, fresh ricotta made from scratch, and pasta fashioned by hand. A frugal people, Calabrians are master preservers, transforming fresh figs into jam, canning fresh tuna in oil, and sun-drying peppers for the winter. Now Rosetta shares her family's story and introduces readers to the fiery simplicity of Calabrian food. The first cookbook of a little-known region of Italy, My Calabria celebrates the richness of the region's landscape and the allure of its cuisine. This is a cookbook for our time: a reminder of how ingenious and resourceful cooks can create a gorgeous local cuisine.
My Bread: The Revolutionary No-work, No-knead Method
by Jim LaheyJim Lahey’s "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world. When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. The process couldn’t be more simple, or the results more inspiring. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.
My Bread: The Revolutionary No-work, No-knead Method
by Jim Lahey Rick FlasteWhen he wrote about Jim Lahey's bread in the New York Times, Mark Bittman's excitement was palpable: "The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I've used, and it will blow your mind. " Here ... is a way to make bread at home that doesn't rely on a fancy bread machine or complicated kneading techniques. Jim Lahey shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic--no kneading necessary. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot. The process couldn't be more simple, or the results more inspiring.
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
by Niloufer Ichaporia KingPublished in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.
My Big Fat Greek Diet: How a 467-Pound Physician Hit His Ideal Weight and How You Can Too
by Nick Yphantides Mike YorkeyIn My Big Fat Greek Diet, Dr. Nick Yphantides teaches readers the powerful 7 Pillars of Weight Loss, which features medically safe, practical how-tos anyone can apply, whether they need to lose 10 or 300 pounds. Analyzing components of a variety of diets, Dr. Nick assists readers in customizing a weight-loss program to their specific needs and lifestyles.Topping out at 467 pounds, Dr. Nick was known in San Diego as a big man with a big heart. When a battle with cancer inspired him to focus on his own health, he embarked on a lifestyle change that would drop him to a svelte 200 pounds. His book, now in trade paper, will inspire and equip readers to design a program that allows them to experience their own weight-loss miracle!
My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes
by Christos Sourligas65 Deliciously Authentic Recipes Straight from Mama’s Kitchen My Big Fat Greek Cookbook is a comprehensive, contemporary overview of Greek food, recipes, and family culture as documented by the son of a Greek immigrant as his mother neared the end of her life. “This Greek eating tragedy has a beginning (appetizer), a middle (main course), and an end (dessert),” Christos shared. “As my Mama is in her final act, it’s fitting that a quarter of her recipes are desserts. Bon appétit! Kali Orexi! (Insert the sound of breaking plates here . . .)” This is more than just a list of ingredients or series of steps, of course. It’s filled with simple recipes, gorgeous photographs, traditional meals, memories, and tidbits of information that draw family and friends to Greek tables time and again. It has everything from iconic egg-lemon sauce to rich soups, sweet pies, and traditional delicacies like rabbit stew and octopus with pasta, accompanied by tales of Greek history and insight into cultural nuances. Recipes include:Meatballs (keftedes)Lentils (fatkes)Stuffed vegetables (gemistra)Spinach pie (spanakopita)TzatzikiSpaghetti with cheese (makaronia me tyri)Roast lamb (arni sto fourno)MoussakaApple cake (milopita)Ride pudding (rizogalo)And more! With stunning photographs throughout and 65 deliciously authentic recipes, this book is a peek into a Greek family that has achieved what so many of us yearn for: a fuller, more meaningful, and joyful life, lived simply and nourished on real, delicious Greek meals that you can access anywhere with this cookbook on hand.
My Beverly Hills Kitchen: Classic Southern Cooking with a French Twist: A Cookbook
by Alex HitzFrom the restaurateur and television personality Alex Hitz comes this cookbook of more than 175 all-time favorite Southern dishes. In My Beverly Hills Kitchen, Hitz blends the home cooking of his mother's Atlanta kitchen with lessons he learned from some of the world's great chefs and hosts to come up with classic, satisfying comfort food. These step-by-step recipes are so clear that anyone can do them. Hitz shows you how to prepare a meal for two or twenty and that quality is achievable on any budget. He reimagines best-loved dishes and adds that little something extra to make them more delicious than you ever dreamed possible. The twelve chapters include such signature recipes as Sweet Potato Vichyssoise, Cold Pea Soup with Mint, Scrambled Eggs with Caviar, Dorothy's Baked Cheddar Grits, Millionaire's Macaroni and Cheese, Salmon Pot Pie, Perfect Roast Tenderloin of Beef, Dorothy's Fried Chicken, Salted Caramel Cake, Apple Pear Crumble, and Molten Chocolate Cake with Bourbon Whipped Cream. There are also recipes and stories from Hitz's famous friends who were known for their simple but fantastic food--Bill Blass's Sour Cream Soufflé, Nan Kempner's Bacon Sticks, Connie Wald's Penne with Vodka Sauce, and Betsy Bloomingdale's Peach Ice Cream. Hitz suggests perfect menus for every season and will show you how to make every day a special occasion. He shares his secrets about entertaining, ingredients, and cookware that guarantee the best results and will make a difference as you become a great chef and host on your own. Comfort food has never been this irresistible--or easy.
My Berlin Kitchen: A Love Story (with Recipes)
by Luisa WeissThe Wednesday Chef cooks her heart out, finds her way home, and shares her recipes with usIt takes courage to turn your life upside down, especially when everyone is telling you how lucky you are. But sometimes what seems right can feel deeply wrong. My Berlin Kitchen tells the story of how one thoroughly confused, kitchen-mad perfectionist broke off her engagement to a handsome New Yorker, quit her dream job, and found her way to a new life, a new man, and a new home in Berlin--one recipe at a time.Luisa Weiss grew up with a divided heart, shuttling back and forth between her father in Boston and her Italian mother in Berlin. She was always yearning for home--until she found a new home in the kitchen. Luisa started clipping recipes in college and was a cookbook editor in New York when she decided to bake, roast, and stew her way through her by then unwieldy collection over the course of one tumultuous year. The blog she wrote to document her adventures in (and out) of the kitchen, The Wednesday Chef, soon became a sensation. But she never stopped hankering for Berlin. Luisa will seduce you with her stories of foraging for plums in abandoned orchards, battling with white asparagus at the tail end of the season, orchestrating a three-family Thanksgiving in Berlin, and mending her broken heart with batches (and batches) of impossible German Christmas cookies. Fans of her award-winning blog will know the happy ending, but anyone who enjoyed Julie and Julia will laugh and cheer and cook alongside Luisa as she takes us into her heart and tells us how she gave up everything only to find love waiting where she least expected it.
My Berlin Kitchen: A Love Story, with Recipes
by Luisa WeissThe Wednesday Chef cooks her heart out, finds her way home, and shares her recipes with us It takes courage to turn your life upside down, especially when everyone is telling you how lucky you are. But sometimes what seems right can feel deeply wrong. My Berlin Kitchen tells the story of how one thoroughly confused, kitchen-mad perfectionist broke off her engagement to a handsome New Yorker, quit her dream job, and found her way to a new life, a new man, and a new home in Berlin—one recipe at a time. Luisa Weiss grew up with a divided heart, shuttling back and forth between her father in Boston and her Italian mother in Berlin. She was always yearning for home—until she found a new home in the kitchen. Luisa started clipping recipes in college and was a cookbook editor in New York when she decided to bake, roast, and stew her way through her by then unwieldy collection over the course of one tumultuous year. The blog she wrote to document her adventures in (and out) of the kitchen, The Wednesday Chef, soon became a sensation. But she never stopped hankering for Berlin. Luisa will seduce you with her stories of foraging for plums in abandoned orchards, battling with white asparagus at the tail end of the season, orchestrating a three-family Thanksgiving in Berlin, and mending her broken heart with batches (and batches) of impossible German Christmas cookies. Fans of her award-winning blog will know the happy ending, but anyone who enjoyed Julie and Julia will laugh and cheer and cook alongside Luisa as she takes us into her heart and tells us how she gave up everything only to find love waiting where she least expected it. .
My Beer Year
by Lucy BurninghamA love note to beer--appreciating the history, craftsmanship, and taste of craft beer as told by a woman striving for beer-expert status. As a journalist spurred by curiosity and thirst, Lucy Burningham made it her career to write about craft beer, traveling to hop farms, attending rare beer tasting parties, and visiting as many taprooms, breweries, and festivals as possible. With this as her introduction, Lucy decided to take her relationship with beer to the next level: to become a certified beer expert. As Lucy studies and sips her way to becoming a Certified Cicerone, she meets an eclectic cast of characters, including brewers, hop farmers, beer sommeliers, pub owners, and fanatical beer drinkers. Her journey into the world of beer is by turns educational, social, and personal--just as enjoying a good beer should be.
My Beef with Meat: Discover the World's Healthiest Diet--with 150 Engine 2 Recipes
by Rip EsselstynThe # 1 New York Times bestseller--now in trade paperback for the first time!In this #1 New York Times bestseller (originally published as My Beef with Meat), Rip Esselstyn arms readers with the 36 most powerful facts that prove, once and for all, that a plant-based diet can save your life. Do you want to: Prevent cancer, heart attacks, stroke, and Type 2 Diabetes? Eat plants! Have stronger bones than milk could ever give you? Eat plants! Avoid dangerous carcinogens and contaminants? Eat plants! Lose weight and look great? Eat plants! On top of these arguments are 150 other reasons why plants rule--as in 150 delicious, mouth-watering Engine 2 recipes, including 10 that are exclusive to this new edition. Prepare to eat well, be healthy, and live plant-strong! sThe myth of the Mediterranean dietThere is a serious problem with the Paleo dietIf you eat plants, you lose weight and feel greatMY BEEF WITH MEAT proves the Engine 2 way of eating can optimize health and ultimately save lives and includes more than 145 delicious recipes to help readers reach that goal.
My American Dream: A Life of Love, Family, and Food
by Lidia Matticchio BastianichFrom the best-selling cookbook author, beloved and award-winning television personality, and hugely successful restaurateur--a heartwarming, emotional, revelatory memoir told with all her hallmark warmth and gusto.Lidia's story begins with her upbringing in Pula, a formerly Italian city turned Yugoslavian under Tito's communist regime. She enjoys a childhood surrounded by love and security--despite the family's poverty--learning everything about Italian cooking from her beloved grandmother, Nonna Rosa. When the communist regime begins investigating the family, they flee to Trieste, Italy, where they spend two years in a refugee camp waiting for visas to enter the United States--an experience that will shape Lidia for the rest of her life. At age 12, Lidia starts a new life in New York. She soon begins working in restaurants as a young teenager, the first step toward the creation of her own American dream. And she tells in great, vivid detail the fulfillment of that dream: her close-knit family, her dedication and endless passion for food that ultimately leads to multiple restaurants, many cookbooks, and twenty years on public television as the host of her own cooking show. An absolute must-have for the millions of Lidia fans.
My America: Recipes from a Young Black Chef: A Cookbook
by Kwame Onwuachi Joshua David SteinWhat is American food? In his first cookbook, Kwame Onwuachi (&“the most important chef in America&” —San Francisco Chronicle), the acclaimed author of Notes from a Young Black Chef, shares the dishes of his America; dishes that show the true diversity of American food. &“A must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame&’s family, travels, and time spent in some of the best kitchens in the world.&” —David ChangFeaturing more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi&’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi&’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of &“a land that belongs to you and yours and to me and mine.&”
My Amazing Body: A First Look at Health and Fitness (A First Look at…Series)
by Pat ThomasAre there children in your life who are thinking about their health and physical fitness? This book will help explain everything! It will explore the importance of a good diet and plenty of exercise and encourage kids to make positive decisions about caring for themselves. Kids discover that even healthy people get ill sometimes, but that our bodies show real grit and have special abilities to protect us and restore our health.Parents, teachers, and gift givers will find:language that is simple, direct, and easier for younger children to understandinformation about health and physical fitnessa helpful book written by a psychotherapist and counselora whole series of books for children to explore emotional issuesThe A First Look At series promotes positive interaction among children, parents, and teachers, and encourage kids to ask questions and confront social and emotional questions that sometimes present problems. Books feature appealing full-color illustrations on every page plus a page of advice to parents and teachers.
My Ackee Tree: A Chef's Memoir of Finding Home in the Kitchen
by Suzanne BarrFor fans of The Measure of My Powers and Notes from a Young Black Chef, a memoir about food, family, and the recipes that brought one woman home when she needed it the most. Suzanne Barr&’s journey to become a chef started when she was 30. Her mother was diagnosed with cancer and she moved home to Florida to take care of her. Suzanne escorted her mother to doctor&’s appointments, bathed her, and kept her company, but the hardest part of the experience was that she didn&’t know how to cook for her. She didn&’t even know where to begin. Fast-forward to the summer of 2017 when Suzanne became the inaugural Chef-in-Residence at the Gladstone Hotel in Toronto. She wanted to create a menu that represented who she was as a chef and it emerged as a love letter to her mother. Her Rite of Passage Menu, as she called it, changed her. It started her on a journey that has brought her closer to her mother, to her ancestors, and to her Jamaican heritage. But a lot has happened before and since. My Ackee Tree tells the story of a woman who is always on the move, always seeking; who battles the stereotypes of being a Black female cook to become a culinary star in an industry beset by dated practices and landlords with too much power. From the ackee tree in front of her childhood home, through New York City, Atlanta, Hawaii, the Hamptons, and France, Suzanne takes us on her unpredictable journey, and at every turn, she finds light and comfort in the kitchen. Told in a voice as fresh and honest as her cooking, My Ackee Tree is a celebration of creativity, soul searching, and motherhood that asks, &“How can I keep the things I love?&”
Muy Bueno: 100+ Delicious Mexican Recipes for Celebrating the Year
by Yvette Marquez-SharpnackYou&’ll discover how to show your love on Valentine&’s Day with Heart-Shaped Berry Empanadas, celebrate Mother&’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike. With its gorgeous food photography, detailed recipe directions, and wealth of tips to guide you in the kitchen, Muy Bueno: FIESTAS turns every day into a celebration. 100+ RECIPES: Includes a broad selection of classic and contemporary Mexican recipes, including substantial soups and salads, hearty mains, cocktails, and decadent desserts. RECIPES FOR EVERY OCCASION: Whether you&’re preparing for a 4th of July BBQ or Mexican Independence Day, cooking for a crowd on Easter, or honoring loved ones on Día de los Muertos, Muy Bueno: FIESTAS features easy-to-follow recipes for all occasions, big and small. DIY CRAFTS: Instructions for decorative crafts to help set the stage for a memorable occasion!
Mustards Grill Napa Valley Cookbook
by Laurie Smith Brigid Callinan Cindy PawlcynAs anyone who has spent time in Napa Valley knows, Mustards Grill is an institution in the wine country--the friendly restaurant where locals first started going for a full plate of fabulous food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, bringing her midwestern sensibility and flair for reinventing American food to the valley. Ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. Gorgeous full-color food photography from Saveur photographer Laurie Smith. Awards2002 James Beard Award WinnerReviews"Take home some hearty American fare." --The San Jose Mercury News "Accurate views of the restaurant, its food, and its sense of fun . . . it's a feast for the eyes and the imagination." --Omaha World Herald "The recipes in MUSTARDS GRILL represent a wonderful marriage between common American foods, California produce and influences from Latin American and Asian immigrants."--New Orleans Times Picayune "The book is a perfect reflection of its author's eclectic style that melds sophistication and global inspirations with an earthy American quality."--San Francisco Chronicle "Like its namesake, the cookbook is bright and bountiful, with a touch of tongue-in-cheek flippancy." --Charleston Post & Courier"A feast for the eyes with no muss and fuss." --The Los Angeles Daily News "The book is as honest as the chef" and the "dreamy desserts . . . are the epitome of comfort."--Santa Rosa Press Democrat"Pawlcyn's casual writing style gives the reader a feel for her restaurant, and her easy-to-follow recipes are accompanied by chatty--and helpful--notes." --Minneapolis Star Tribune"[MUSTARDS GRILL is] a place that's sophisticated without being pretentious. The recipes in this cookbook are no different." --American Way"Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle." --FOOD LOVER'S GUIDE TO SAN FRANCISCO"As the first (some would say the best) in a string of successful, precedent-breaking restaurants originated by chef Cindy Pawlcyn. It changed Napa Valley and took the stuffiness out of dining by showing that Americans could be as serious about food and wine as the French, but have more fun." --Gourmet
The Mustard Cookbook
by Rosamond Man Robin WeirMustard has a long and fascinating history weaving back through many different cultures. It was being cultivated even earlier than 4000 BC. The peppery flavored leaves of the plant can be eaten and are indeed one of the mainstays of southern American soul food cooking. Its seeds can be pressed to make oil as well as used whole. <p><p> This is the first authoritative book on the subject and covers all aspects of its history, cultivation, and its many and varied uses, both culinary and medicinal. There is something here for everyone, from the professional chef, who may want to learn how to make mustard from scratch, to the home cook. The bulk of the book is dedicated to over 150 recipes using mustard as an ingredient and includes recipes for sauces, soups, starters, fish, poultry, game, meat, vegetables, pickles, baking, savories, and puddings. There is also a section on making mustard at home. <p> Among the tempting treats to try are Mostarda di Cremona, now a fashionable relish on many tables, glazes for baked hams, chicken wings with mustard and lime, mackerel in black treacle and mustard, lapin moutarde (one of the classics of the French kitchen), glazed salt beef with mustard sauce, mustard seed sausages, mustard greens in coconut milk, piccalilli (probably one of the most famous pickles), spiced gingerbread, and mustard seed and allspice biscuits.