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Italian Wine: The History, Regions, and Grapes of an Iconic Wine Country
by Kate Leahy Shelley LindgrenJourney through all twenty regions of Italy to discover the grapes, terrain, and historical techniques that have influenced modern Italian winemaking in this accessible and stunning guide to Italian wines. &“A brilliant look into the past, present, and future of wine and food in Italy.&”—Rajat Parr, owner-operator of Phelan Farm and author of Secrets of Sommeliers and The Sommelier&’s Atlas of Taste From award-winning sommelier Shelley Lindgren, who has long been recognized (and now knighted!) for her promotion of lesser-known Italian wines, and acclaimed cookbook author Kate Leahy comes a user-friendly and charming guide to Italian wines two decades in the making. The dynamic storytelling duo takes you through a beautifully photographed and delightfully comprehensive journey to understand what Italian wine looks like today: the makers shaping the industry, the innovative ways farmers are adapting to climate change, and the history that paved the path for this current movement.Travel vicariously through all twenty regions with Leahy and Lindgren and expand your palate beyond Chianti, Pinot Grigio, and Lambrusco. Immerse yourself in the untold stories of how ancient winemaking techniques, the shifts of power and the movement of families, and the terrain and climate have influenced modern Italian winemaking. The curiosity and passion Lindgren and Leahy have is infectious and inviting, and you&’ll leave with a buzz and a richer understanding of the country&’s wines.Let Italian Wine be your in-depth and fun guide into this endlessly fascinating, diverse world of wine.
Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics
by Jonathan WaxmanSimple. Seasonal. Inspired. A father of New American cuisine and mentor to chefs like Bobby Flay, Jonathan Waxman introduced a new generation to the pleasures of casual food by shining a spotlight on seasonal produce. Now, in Italian, My Way, he shares the spontaneous and earthy dishes that made him a Top Chef Master and culinary legend, and turned his restaurant Barbuto into a New York destination. Waxman’s rustic Italian food is accessible, delicious, and a joy to prepare. It’s food you cook for friends and family with music in the background and a glass of wine in hand—fresh ravioli with pumpkin and sage, chicken al forno with salsa verde, a blueberry crisp. Italian, My Way gives you the confidence to transform simple ingredients into culinary revelations and create bold and robust flavor without a lot of fuss. You’ll make the perfect blistered-crust pizza and spaghetti alla carbonara, the creamiest risotto with sweet peas and Parmesan, and an unforgettable grilled hanger steak with salsa piccante. Waxman breaks down the culinary lessons of Italy into plain English, helping you sweat less in the kitchen and enjoy cooking more. After all, simpler recipes mean less time planning meals—and more time enjoying them. As chef Tom Colicchio writes in his foreword, “This is food that is meant to be made in your home. Cook it with love and for your family and friends. That’s Italian, Jonathan’s way.”
Italienische Küche für Dummies (Für Dummies)
by Amy RioloTräumen Sie auch manchmal davon, in der warmen Sonne Italiens zu sitzen, ein Glas Wein in der Hand und ein leckeres Essen genießend, natürlich frisch gekocht von einer italienischen Nonna? Amy Riolo bringt Ihnen dieses Gefühl direkt in die eigene Küche. Dabei reiht sie nicht einfach nur Rezepte aneinander: Sie lernen auch, was italienische Küche wirklich ausmacht, welche Zutaten typisch italienisch sind, was Sie immer im Vorratsschrank haben sollten und welcher Wein wann der richtige ist. Egal ob Klassiker wie Tomatensauce, selbstgemachte Pasta, Focaccia und Biscotti oder fortgeschrittene Rezepte wie gegrillter Schwertfisch, Risotto Milanese oder Ente in Rotweinsauce - für jeden ist das Richtige dabei.
Italy Anywhere: Living An Italian Culinary Life Wherever You Call Home
by Lori De Mori Jean-Louis De Mori Antonio TommasiNowhere is Italian life more seductive than in the kitchen. With over 150 recipes and personal wisdom from the kitchen, "Italy Anywhere" helps you to create the simple style of a backroads table, similar in feel to the inns scattered throughout the Northern country. From spicy green olives to fresh pastas and bruschetta, from fluffy gnocchi and vegetable anitpasti to flavoring oils and cured prosciutto -- the authors carefully explain the fundamentals and translate extraordinary recipes into something truly accessible to the American home cook. They also share their time-tested culinary secrets and entertaining pleasures in over 30 food essays on subjects like "Learning to Cook", "Why We Invite", "Preparing Mushrooms", and "Dinner for One". These essays offer a lighthearted and inviting look beyond the mechanics of recipe to the real art of creating Italian food in the Italian style. Handsome woodcut-style drawings accompany the text.
Italy Cocktails: An Elegant Collection of Over 100 Recipes Inspired by Italia (City Cocktails)
by Paul FeinsteinAn elegant collection of over 100 recipes inspired by Italia.These signature drink recipes from Italy hotspots pay homage to this vibrant country. With over 100 recipes and dozens of bartender profiles, you can drink like a local whether you&’re just visiting or entertaining at home. From ritzy rooftop bars with views of the Colosseum to stylish Japanese-inspired haunts, locals and tourists alike will discover new watering holes that are sure to satisfy all tastes. With signature creations by prominent mixologists in the region, this book offers a detailed rundown of the best locations Italy has to offer.Within the gorgeous, die-cut covers, you'll find:More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestionsInterviews with the country's trendsetting bartenders and mixologistsBartending tips and techniques from the expertsFood and drink hotspots across the countryAnd much more!Rome, Florence, Venice, Milan, Naples, Bologna, Verona, Siena, Sicily—explore these beautiful cities and their craft cocktail scenes without ever leaving your zip code with Italy Cocktails.
Italy in a Wineglass: The Story of Italy Through Its Wines
by Marc Millon&“Compulsory reading&” - The International Wine ReviewA leading travel writer guides readers on a sumptuous journey through time and flavor to understand how and why wine transformed Italy . . .&“It&’s not often that a wine writer can engross and enthrall you with the history of a culture where wine merely plays its part along with many other players. Marc Millon does this absorbingly and impressively, telling the intriguing, exasperating, but ultimately optimistic story of Italy and its wines.&” —OZ CLARKE, author of The History of Wine in 100 BottlesThe world is enamored with Italy: its culture, art, food, and fashion, its beautiful landscapes, and famous cities—and, of course, its wine.From the ancient Greeks to the Medici, and from fascism to feminism, Italy has always been entwined with wine. Through the millennia, it has been a celebratory libation at great events, given solace in times of despair, and fortified warriors before battle. Whether Possessioni Rosso, still made by descendants of Dante; Barolo &“Lazzarito,&” from a wine estate founded by the son of Italy&’s first king; or Terre Rosse di Giabbascio, pressed from grapes grown on ex-Mafia land, the peninsula&’s wines provide an intoxicating insight into the ideas, events, and personalities that shaped Italian history.If history can sometimes be throat-achingly dry, writer and wine expert Marc Millon serves up a delightfully fresh take on Italy&’s past, present, and future, best enjoyed with a glass in hand.
Italy's Native Wine Grape Terroirs
by Ian D'AgataItaly’s Native Wine Grape Terroirs is the definitive reference book on the myriad crus and the grand cru wine production areas of Italy’s native wine grapes. Ian D’Agata’s approach to discussing wine, both scientific and discursive, provides an easy-to-read, enjoyable guide to Italy’s best terroirs. Descriptions are enriched with geologic data, biotype and clonal information, producer anecdotes and interviews, and facts and figures compiled over fifteen years of research devoted to wine terroirs. In-depth analysis is provided for the terroirs that produce both the well-known wines (Barolo, Chianti Classico, Brunello di Montalcino) and those not as well-known (Grignolino d’Asti, Friuli Colli Orientali Picolit, Ischia). Everyday wine lovers, beginners, and professionals alike will find this new book to be the perfect complement to D’Agata’s previous award-winning Native Wine Grapes of Italy.
Itsu 20-minute Suppers: Eat Beautiful With Noodles, Grains, Rice And Soups
by Julian Metcalfe Blanche VaughanIn this revolutionary cookbook the authors of the bestselling itsu: the cookbook (almost 60,000 copies sold worldwide) provide simple, nutritious, easy-to-follow recipes, all of which can be made within 20 minutes. Using ingredients readily available at mini-markets, they have created 100 deliciously healthy Asian-inspired recipes with noodles, rice, grains and soups. Why resort to nasty ready meals when you can cook itsu-style meals at home in minutes? itsu is dedicated to skinny but delicious food: light, green and good for you. But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too. And it's food that tastes as good as it looks...
Itsu 20-minute Suppers: Quick, Simple & Delicious Noodles, Grains, Rice & Soups
by Julian Metcalfe Blanche Vaughan***'From stir-fries to salads, these healthy recipes can all be on the table in minutes' - The TimesFrom the authors of the bestselling itsu: the cookbook comes simple, nutritious, easy-to-follow recipes, all of which can be made within 20 minutes. Using ingredients readily available at mini-markets, they have created 100 deliciously healthy Asian-inspired recipes with noodles, rice, grains and soups. Why resort to bland ready meals when you can cook itsu-style meals at home in minutes? itsu is dedicated to skinny but delicious food: light, green and good for you. But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too. And it's food that tastes as good as it looks...Remain virtuous every night of the week with the new cookbook from itsu. It's bursting with delicious recipes like squash and coconut laksa and teriyaki salmon with ginger rice, all ready within 20 minutes. Boom! - Grazia
Itsu the Cookbook: 100 Low-Calorie Eat Beautiful Recipes for Health & Happiness. Every Recipe under 300 Calories and under 30 Minutes to Make
by Julian Metcalfeitsu is dedicated to skinny but delicious food: light, green and good for you. In this book you'll find 100 Asian-inspired recipes for soups, broths, salads, miso dishes, noodles and rice, as well as favourites such as teriyaki dishes, brown rice pots and iced teas. There are even tips on how to make sushi and frozen yogurt at home. Every dish provides fewer than 300 calories per serving, takes fewer than 30 minutes to master and contains minimal amounts of saturated fat. But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too, with potassium-rich avocados, vitamin-packed cucumbers, edamame beans full of fibre and protein, and pumpkin and sesame seeds bursting with iron and zinc. And it's food that tastes as good as it looks...
Itsu the Cookbook: 100 Low-calorie Eat Beautiful Recipes For Health And Happiness
by Julian Metcalfeitsu is dedicated to skinny but delicious food: light, green and good for you. In this book you'll find 100 Asian-inspired recipes for soups, broths, salads, miso dishes, noodles and rice, as well as favourites such as teriyaki dishes, brown rice pots and iced teas. There are even tips on how to make sushi and frozen yogurt at home. Every dish provides fewer than 300 calories per serving, takes fewer than 30 minutes to master and contains minimal amounts of saturated fat.But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too, with potassium-rich avocados, vitamin-packed cucumbers, edamame beans full of fibre and protein, and pumpkin and sesame seeds bursting with iron and zinc. And it's food that tastes as good as it looks...
It’s Always Been Ours: Reclaiming the Story of Black Women’s Bodies
by Jessica WilsonReclaim ownership of your health, rewrite the narrative surrounding body image and restore your right to healing, safety and self-love.For too long Black women have been left out of discussions about body image, food, health and wellness. By bringing the bodies of Black women centre stage, eating disorder specialist Jessica Wilson asks us to reimagine the ways we think about, discuss and tend to our bodies.This book is a call for body liberation now. It&’s Always Been Ours pushes back against some of the unhealthy ideals within the wellness movement. Seamlessly blending stories of clients, friends and celebrities, Jessica reveals how a fixation on thin, white women negatively impacts how Black women exist within our bodies. Jessica urges us to reject a diet culture that disproportionately harms Black women. She offers, instead, a politics of body liberation that prioritizes Black women&’s physical and psychological needs.With just the right mix of wit, levity and wisdom, Jessica shows us how a radical reimagining of body narratives is a prerequisite to wellbeing for everyone. It&’s Always Been Ours is a love letter that celebrates Black women&’s bodies and shows us a radical and essential path forward to rediscovering vulnerability and joy.
Ivan Ramen
by David Chang Chris Ying Ivan OrkinThe end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop. While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramenchronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including master recipes for the fundamental types of ramen, and variations on each. Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components.
Ivar's Seafood Cookbook: The O-fish-al Guide to Cooking the Northwest Catch
by The Crew at Ivar's Jess ThomsonIf Ivar's isn't a landmark, it ought to be. Serving local seafood--salmon, oysters, clams, halibut--for 75 years, it is one of the most successful restaurants in the Pacific Northwest. With their first cookbook, they serve up home-cooking recipes from the restaurant's extensive repertoire of seafood dishes. But what else would you expect from the folks whose motto is "keep clam?" Ivar's has a lively history of creative self-promotion, from their wild, giant dancing clams ads to their announced plan to introduce the iSpoon in 2015. The cookbook contains 60 of Ivar's best recipes, tantalizing photography, and a gathering of anecdotes and ephemera from three-quarters of a century of restaurant adventures, marketing feats and pranks, and dedication to serving its customers.Find out more at www.ivars.com
J Sheekey FISH
by Tim Hughes Allan Jenkins Howard SooleyIn the heart of London's Covent Garden, J Sheekey has been offering the finest fish, oysters, shellfish and other fruits de mer since the 1890s. Josef Sheekey was a market stall holder given permission by Lord Salisbury to serve fish and seafood in his 1896 property development in St Martin's Court, on the proviso that he supply meals to Salisbury's after-theatre dinner parties. Over a century later, the restaurant retains its late-Victorian charm and buzzes with fashionable folk and famous faces. The menu takes in prime fish such as Dover and lemon sole, brill and salmon, with seasonal specials such as Esk sea trout with lovage and girolles, roast lobster with sweetbreads and salt baked bass. Old favourites include lobster thermidor and Sheekey's famous fish pie.J Sheekey Fish immortalises recipes from this renowned kitchen. Sheekey Executive Chef Tim Hughes has teamed up with legendary cookery editor Allan Jenkins to create the cookery book event of 2012.
JELL-O Girls: A Family History
by Allie RowbottomA "gorgeous" (New York Times) memoir that braids the evolution of one of America's most iconic branding campaigns with the stirring tales of the women who lived behind its facade - told by the inheritor of their stories. <P><P>In 1899, Allie Rowbottom's great-great-great-uncle bought the patent to Jell-O from its inventor for $450. The sale would turn out to be one of the most profitable business deals in American history, and the generations that followed enjoyed immense privilege - but they were also haunted by suicides, cancer, alcoholism, and mysterious ailments. More than 100 years after that deal was struck, Allie's mother Mary was diagnosed with the same incurable cancer, a disease that had also claimed her own mother's life. <P><P>Determined to combat what she had come to consider the "Jell-O curse" and her looming mortality, Mary began obsessively researching her family's past, determined to understand the origins of her illness and the impact on her life of Jell-O and the traditional American values the company championed. Before she died in 2015, Mary began to send Allie boxes of her research and notes, in the hope that her daughter might write what she could not. JELL-O GIRLS is the liberation of that story. <P><P>A gripping examination of the dark side of an iconic American product and a moving portrait of the women who lived in the shadow of its fractured fortune, JELL-O GIRLS is a family history, a feminist history, and a story of motherhood, love and loss. In crystalline prose Rowbottom considers the roots of trauma not only in her own family, but in the American psyche as well, ultimately weaving a story that is deeply personal, as well as deeply connected to the collective female experience.
JGV: A Life In 12 Recipes
by Jean-Georges VongerichtenOne of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food. From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. Jean-Georges was born in Alsace in eastern France to a family in the coal business. He spent his childhood watching, mesmerized, as his mother produced elaborate lunches each day at 12:30 p.m. sharp and exquisite dinners at exactly 7:30 p.m. Served rich goose stew and tender roasted local vegetables, Vongerichten’s palate was forever transformed, and such were the origins of his culinary genius. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own in New York City, London, Singapore, Sao Paolo, and back in France. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef a household name. Anchoring this remarkable memoir are twelve recipes that have defined Jean-Georges's career: an egg caviar still on his menu forty years after his mentor taught him the simple preparation; shrimp satay with a wine-oyster reduction from his landmark Lafayette restaurant; a pea guacamole that had President Obama tweeting; and more. Enlivened with his hand-drawn sketches and intimate photographs, JGV is a book for young chefs, as well as anyone who has ever stood at a stove and wondered what might be.
JJ Virgin's Sugar Impact Diet Cookbook: 150 Low-Sugar Recipes to Help You Lose Up to 10 Pounds in Just 2 Weeks
by J. J. VirginThe Essential Companion to JJ Virgin's Sugar Impact Diet JJ Virgin's Sugar Impact Diet will revolutionize the way readers think about sugar. This companion cookbook brings the groundbreaking diet into the kitchen and makes it easier - and tastier-for readers to drop damaging sugars and lose fat fast. Featuring more than 150 delicious and simple recipes, including mouthwatering breakfasts, lunches, dinners, snacks and sweet-tooth-taming desserts, this cookbook is designed to help readers drop pounds and melt away fat without missing the foods they love. JJ Virgin's Sugar Impact Diet Cookbook provides all of the tools readers need to succeed, including meal plans, grocery lists, and customizable menus for readers with special diets like vegans, vegetarians, and Paleo devotees.
JJ Virgin's Sugar Impact Diet: Drop 7 Hidden Sugars, Lose Up to 10 Pounds in Just 2 Weeks
by J. J. VirginTHE NEW YORK TIMES BESTSELLEROutsmart Sneaky Sugars to Lose Fat Fast!If you're eating healthy, but just can't seem to lose weight, you're not alone. Sugar is the single biggest needle mover when it comes to your health and the number on the scale, but sugar hides in places you'd never expect: whole foods, diet foods, packaged foods, dressings . . . even sugar substitutes. And it's not enough to cut out or cut back on sugar-you have to cut out the right kinds of sugar. In this groundbreaking book, New York Times bestselling author JJ Virgin explains the powerful concept of Sugar Impact: how different sugars react differently in the body. High Sugar Impact foods cause weight gain, energy crashes, and inflammation. Low Sugar Impact foods fuel your body for prolonged energy and promote fat burning. This eye-opening book pinpoints the most damaging sugars that we eat every day-without even realizing it-in common foods like skim milk, diet soda, whole-grain bread, and "healthy" sweeteners like agave.By swapping high Sugar Impact foods for low Sugar Impact foods you will shed fat fast-up to 10 pounds in 2 weeks!-and transform your body and your health for good. Best of all, you don't need to eliminate sugar completely or count calories. Prepare to:Lose the bloatTarget belly fatRev your metabolismCut cravingsBecome a fat burner, not a sugar burnerLose fat fast-and forever!
JUST THE RULES: Tosca's Guide to Eating Right
by Tosca RenoSince The Eat-Clean Diet® emerged on the scene in 2007, millions of people have adopted the Eat-Clean lifestyle and improved their lives. Designed with your busy lifestyle in mind, Just the Rules is your handy, go-to pocket guide for Eating Clean. With the flip of a page, you'll have easy-to-access information, including: tips and tricks to Eat Clean on the go, expert advice on weight-gain culprits and easy ways to choose REAL foods, all packed into easy-to-digest info bites - one per page to keep it simple!Author ResidenceSince reclaiming her life, losing weight, getting in shape and becoming a fitness model in her 40s, New York Times bestselling author Tosca Reno has become the face and voice of inspiration for millions. In addition to her Eat-Clean Diet® series and other books, she writes monthly columns for Oxygen and Clean Eating magazines and articles for other fitness publications. She appears as an interview subject and expert on countless TV and radio programs, and has her own TV series. Tosca lives just north of Toronto.Marketing: Co-op available Full-scale marketing, including editorial and advertising, in the following glossy international magazines: MuscleMag International, Maximum Fitness, Reps!, Oxygen, and Clean Eating. Professional publicity based in LA and NYC Appearances on local and national TV and radio Promotion in major newspapers, magazines, blogs, forums and websitesSales Handles: With today's trend of two-income families, everyone is busier. Eating Clean saves time and money.Endorsements: Angelina Jolie, Halle Berry and Nicole Kidman follow this diet, according to Us Weekly and other magazines, internet sites and TV shows.Audience: Busy adults who want to lose weight and improve their health.
Jaboticaba Berry: A Brazilian Superfruit
by Roberto de Paula do Nascimento Ana Paula da Fonseca Machado Ângela Giovana Batista Mario Roberto Marostica JuniorJaboticaba Berry (Plinia spp.), a native fruit from the Brazilian Atlantic Forest, has been associated with several benefits for the prevention or therapy of chronic diseases due to its promising set-up of antioxidants and nutrients. Jaboticaba shows a distinguished amount of bioactive compounds when compared to other popular berries, which instigates great interest in pharmaceutical and food usage. The many parts of the berry, but especially the seed and peel by-products, are rich in dietary fibers and phenolic compounds and therefore have been able to counteract the negative implications of obesity, diabetes, inflammation, hepatic complications, and cancers, as shown by experimental studies. The development of new products and alternative therapies calls for the understanding of jaboticaba’s history, occurrence, morphology, nutritional and chemical composition, and industrial usage potential, reunited in this book. Well-founded and cutting-edge Jaboticaba berry: A Brazilian superfruit aims to instigate and inspire researchers, health and academic professionals, food and pharmaceutical scientists, educators, students, and all of those interested in natural products, herbal medicine, innovative alternative therapies, and sustainable use of by-products.
Jack Daniel's Cookbook: Stories and Kitchen Secrets from Miss Mary Bobo's Boarding House
by Mindy Merrell Lynne TolleyIf youÆve ever ventured seventy miles south of Nashville to the quaint farming town of Lynchburg, you already know that it is justifiably famous for two things: Jack DanielÆs Old No. 7 and the legendary spread of Southern cooking at Miss Mary BoboÆs Boarding House. The recipes in this collection combine two of TennesseeÆs most celebrated cultural treasures into a guide for home cooks eager to capture the spirit of Lynchburg in their own kitchens. Written by Miss Mary BoboÆs own Lynne Tolley and food writer Mindy Merrell, this cookbook distills the essence of Lynchburg life into something tangible you can experience whenever you need it. Join Lynne, Jack DanielÆs own great-grandniece, as she shares family secrets, legacies, and heirloom recipes. Get a taste of life in the old Bobo Hotel, and discover how you can treat your own guests with the same trademark hospitality Miss Mary extended at her boarding house. YouÆll get a crash course in Southern cooking along the way, with a primer on the ingredients and techniques found in any good olÆ Lynchburg kitchen. From grits and ham hocks, to iron skillet seasoning and self-rising cornmeal, all the pillars of a country kitchen are covered. So push up your sleeves, pour yourself a tall glass of Lynchburg Lemonade, and get ready to whip up some Moore County favorites.
Jack and the Giant Barbecue
by Eric KimmelJack's late daddy once made the best barbecue in West Texas, until a giant stole his recipe book. Jack is determined to find that greedy old giant and get those recipes back! With a little bit of strength, the help of an unlikely jukebox, and a whole lot of luck, Jack outwits the giant and opens his own barbecue shack. John Manders' hilarious gouache paintings, bring Eric Kimmel's version of Jack and the Beanstalk to uproarious life.
Jack and the Hungry Giant: Eat Right with My Plate (Into Reading, Read Aloud Module 4 #3)
by Loreen LeedyNIMAC-sourced textbook
Jack's Wife Freda: Cooking From New York's West Village
by Dean Jankelowitz Julia Jaksic Maya Jankelowitz“Walking into Jack’s Wife Freda feels like a big, warm hug. Maya and Dean serve food you want to eat, anytime, any day. Though I’ll never stop parking myself at their restaurants, I can’t wait to re-create their favorites (and mine) at home.”—Jessica Seinfeld, bestselling author of Deceptively Delicious, The Can’t Cook Book, and Food SwingsFrom Jack's Wife Freda, the New York City neighborhood restaurants with a worldwide following, a gorgeously illustrated cookbook filled with beloved recipes for accessible, delicious, and inventive Jewish comfort-food cooking at home.Jack's Wife Freda, a pair of downtown restaurants whose signs bear the illustrated face of their namesake grandma, have become part of the epicenter of Jewish comfort-food dining in New York's Greenwich Village. With their communal, casual vibe and detailed coziness, the restaurants feel like home, and everyone--from the many local regulars to thousands of tourists just passing through--is greeted like family by owners Maya and Dean Jankelowitz, and their staff. And the food is another reason you never want to leave. A tempting and imaginative meld of Jewish immigrant traditions and recipes, the menu crafted by chef Julia Jaksic borrows from the Ashkenazi and Sephardic dishes of the Jankelowitz's respective childhoods, along with the flavors of South African and Israeli cooking. Fans line up on Carmine and Lafayette Streets each morning for a taste of the legendary spicy baked Shakshuka, Eggs Benny with Beet Hollandaise, or Rosewater Waffles with Honey Syrup. The bustling lunch crowd digs into classics like Matzoh Ball Soup, paired with new favorites like Peri-Peri Chicken Wings infused with African bird's eye chili, and Maya's Grain Bowl with Turmeric Tahini Dressing. Refreshing daytime drinks including Cantaloupe Juice and Nana Tea give way to a signature New York Sour at five o'clock, alongside an appetizer of Fried Zucchini Chips with Smoked Paprika Aioli or Haloumi with Grapes. Dinnertime brings delectable crowd-pleasers that home cooks will turn to again and again: Spiced Rack of Lamb with Herbed Israeli Couscous, Duck Tagine, and Freda's Fish Balls. Malva Pudding, Yogurt Panna Cotta with Rose Syrup and more are a perfect end to any meal.Good food enjoyed with friends and family is the foundation of Jack's Wife Freda, and Maya and Dean bring the same vibrant energy and love of great cooking and healthful eating to their first cookbook. Whether you live around the corner and pop in regularly for a favorite meal or look forward to an out-of-town visit, this beautifully illustrated and user-friendly book makes it easy to eat from Jack's Wife Freda all day, every day.Follow online at jackswifefreda.com and on Instagram @jackswifefreda. From the Hardcover edition.