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Mushroom Magic: Biochemistry and Nutritional Value of Fungi
by Dhirendra Kumar Mohammad Javed Ansari Sheetanshu Gupta Wajid Hasan Shakuli Kashyap Sudhir MehrotraThis book presents a detailed account of mushroom biology. It covers the biochemical composition, nutritional significance, and health benefits of mushrooms. It also discusses their medicinal properties, biochemical variability, and culinary techniques for maximizing their nutritional value.The subject matter in this book also discusses: Impact of Cooking and Processing on Mushroom Nutrient Retention Vitamins and Minerals in Mushrooms: A Nutritional Treasure Chitin and Chitosan in Mushrooms: Bioactivity and Applications Allergenic and Toxic Compounds in Mushrooms: Biochemical Identification and Implications Edible and Wild Medicinal Mushrooms: Comparative Biochemical Profiles Print edition not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan or Bhutan)
Mushrooming with Confidence: A Guide to Collecting Edible and Tasty Mushrooms
by Alexander SchwabPicking mushrooms in the woods on a sunny day can be fun for the whole family . . . but only if you do it safely! There are thousands of different species of fungi, so it can be hard to tell which are edible and which are poisonous when you are picking them for yourself in the wild. Safe and unsafe species often closely resemble each other, and worrying about which mushrooms are safe and which might be deadly can take all the fun out of mushrooming. Enter Mushrooming with Confidence! Improving on the usual overwhelming and exhaustive wild plant guidebook, Mushrooming with Confidence is a slim, handy manual that focuses on the tastiest and most common mushrooms, so that you can easily spot those that are not only safe to eat, but also a delight to cook and share! Here mushrooms are divided into four identification categories so that anyone will be able to recognize what he or she is looking at quickly and correctly. Thirty of the most common and delicious types are explained in detail, from the common field mushroom to the pretty purple amethyst deceiver and the prolific and tasty charcoal burner. Each mushroom includes a “Positive ID Checklist” that the reader can go through to be absolutely certain they have the right species, and more than 300 color photographs make it a snap to know exactly what kind of mushroom you’ve found . . . and whether you really want to pick it! With lists of the best tools for mushrooming, the best techniques for getting a mushroom out of the ground in one piece, and even how to remove worms, Mushrooming with Confidence will extinguish any fear or doubt that might stop you from hunting down your own delicious mushrooms. This will prove a fun and essential guide for novice and experienced pickers alike!
Muskets and Applejack: Spirits, Soldiers, and the Civil War
by Mark Will-Weber"I wish some of you would tell me the brand of whiskey that Grant drinks. I would like to send a barrel of it to my other generals."- President Abraham Lincoln, when confronted about General Ulysses Grant's excessive drinking.Blood, gunfire, and whiskey: they are the three things that defined Civil War battlefields. In this fascinating, booze-drenched history of the war that almost tore America apart, historian Mark Will-Weber (author of Mint Juleps with Teddy Roosevelt) weaves together lighthearted stories of drunken generals and out-of-control soldiers with the gritty reality of battlefields where whiskey was the only medicine-and sometimes the only food.Muskets and Applejack paints a full, complex picture of the surprisingly large role alcohol played in the Civil War: how it helped heal physical and emotional wounds, form friendships, and cause strife. Interspersed between stories from the battlefield are authentic recipes of soldiers' favorite drinks-from both sides of the Mason-Dixon line.
Mustafa's Mithai
by Sana RafiA delightful picture book that celebrates the variety of sweets in South Asia and the small moments shared between loved ones in our everyday lives.Mustafa loves happy occasions because he gets to eat mithai! He looks forward to biting into barfi, munching on halwa, or gobbling up a whole ladu. But now that his Baba's birthday has passed and his Nani and Nanu already came to visit, there are no more reasons to have fun and enjoy mithai.When Ammi reminds him that mithai is sweetest when shared and something as simple as a day spent with loved ones can be a reason to celebrate, Mustafa decides to turn an ordinary day into a happy occasion. . .and of course eat mithai! Mustafa invites all of his friends over for a playdate and introduces them to mithai by finding the perfect sweet for each person, including his ammi.
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
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!
My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American
by Kiera Wright-Ruiz“Kiera Wright-Ruiz's My (Half) Latinx Kitchen is entirely singular: hilarious and poignant in its stories, precise and flavorful in its recipes, the book is a gem of memory and feeling for where you've been, where you're going, and how you find yourself in between.” -Bryan Washington, author of Family Meal and MemorialYou’re invited on this culinary journey of self-discovery as Kiera Wright-Ruiz connects to her Latinx roots with recipes and stories from the diaspora.“What are you?” is a dreaded question that has followed Kiera Wright-Ruiz around her entire life. She is half Latinx and half Asian, and her journey to understand her identity has been far from linear. Though she is a first-generation American, she didn’t grow up in a home where many traditions from her family’s home countries were passed down by her parents. Kiera’s childhood was complicated, and the role of caregiver was played by various people in her life: from her mom and dad to her grandparents and foster parents. Many of whom were from all different parts of Latin America, and each of them taught Kiera something about what it means to be Latinx through their food.This cookbook is the story of Kiera’s journey to embrace her identity and all her cultures: Latinx, Asian, and American. It’s a celebration of Latin American food in all its vibrant, flavorful glory, and a love letter to the diaspora. From Ecuador to South Florida, Mexico to Cuba, the recipes in this book are as diverse and unique as the cultures themselves with dishes like:Ecuadorian Seco de Pollo (one of the most beloved dishes from her father’s home country)Three Salsas to Know Before You DiePeruvian Ceviche with Leche de Tigre (her aunt’s iconic recipe)Elote TaquitosPernil (a traditionally Puerto Rican dish that is now her family’s Thanksgiving main course)Lomo SaltadoTamarindoOkonomiyaki QuesadillasPandan Coconut FlanMexican Hot Chocolate CookiesKiera also weaves in charming personal essays to accompany the recipes—from the story of how tamale soup helped bring her family together again after being separated in foster care, to their tradition of bringing visiting relatives from Mexico to what she considers the most American place: Medieval Times.This one-of-a-kind cookbook featuring 100 inventive recipes shows how being half can ultimately lead to being whole. It will inspire you in the kitchen and expose you to a different kind of first-generation story, one that’s never been told before.
My 1992 Diary
by Dawn LuebbeReady to revisit the early ’90s—that golden era of big bangs, Bubble Tape, and doing the Bartman? Meet your tour guide: Dawn Luebbe, an 11-year-old Nebraskan obsessed with 90210 and writing Kurt Cobain–inspired poetry. In My 1992 Diary, Dawn shares with readers her zany, silly, and deadpan adolescent observations. She touches on the cornerstones of growing up—from crushes to siblings to Ouija boards—all peppered with memorable call-outs from the height of ’90s culture. The book is filled with 75 diary entries, each hilariously narrated on its corresponding page. It’s organized into chapters such as Passion on the Prairie, Attempts to Be Cool, Preteen Conflict: The Art of Overreaction, and more. With Dawn’s self-deprecating, every-girl humor, My 1992 Diary is a charming and joyful read for the 11-year-old in all of us.
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?&”
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 America: Recipes from a Young Black Chef: A Cookbook
by Joshua David Stein Kwame OnwuachiWhat 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 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 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 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 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 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 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 Big Fat Greek Diet: How a 467-Pound Physician Hit His Ideal Weight and How You Can Too
by Mike Yorkey Nick YphantidesIn 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 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 Bread: The Revolutionary No-Work, No-Knead Method (15th Anniversary Edition)
by Jim LaheyNamed a Best Bread Cookbook by Food & Wine Jim Lahey returns with a 15th-anniversary edition of his classic cookbook—featuring five unmissable new recipes. The secret to acclaimed baker Jim Lahey’s bread is slow-rise fermentation. As he revealed in 2009 with the publication of his now-classic cookbook My Bread, the amount of labor you put in totals five minutes: mix water, flour, yeast, and salt, and then let time work its magic, no kneading necessary. Whether preparing Lahey’s basic loaf or a variation—a peanut butter and jelly bread, a pecorino cheese loaf, pancetta rolls, a classic Italian baguette—the process couldn’t be more simple, or the results more inspiring. In the fifteen years since My Bread’s publication, the no-knead bread technique has remained as life-changing as ever. Now, Lahey revisits his beloved cookbook and adds five never-before-published recipes, including a pistachio-goji bread and a foolproof way of making Panko breadcrumbs at home. Repackaged for a new generation, the 15th-anniversary edition of My Bread is as timely as ever, and will bring good bread making back into our lives—with minimal work.
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 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 Calabria: Rustic Family Cooking from Italy's Undiscovered South
by Janet Fletcher Rosetta CostantinoRecipes 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 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.