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My Kitchen Table: 100 Sweet Treats and Puds (My Kitchen #8)
by Mary BerryFollowing the success of Mary Berry's 100 Cakes and Bakes, the baking queen returns with this wonderful collection of 100 more recipes for biscuits, pastries, cupcakes and teabreads, cakes, tarts, pies, cheesecakes and sponge puddings - plenty of inspiration to satisfy any sweet tooth.She includes both classic recipes and new ideas, which have all been tried-and-tested and photographed, making this the perfect baking book for beginners and an excellent companion to Mary's 100 Cakes and Bakes.
My Kitchen Table: 100 Vegetarian Feasts (My Kitchen #19)
by Sophie GrigsonSophie Grigson's passion for vegetarian food shines through every recipe in this gorgeous collection. From light summery salads to root vegetable soups, Mediterranean pastas and Middle Eastern stews, this book will entice all readers, whether you are a vegetarian or not.
My Kitchen Table: 100 Weeknight Curries (My Kitchen #9)
by Madhur JaffreyThis is the second Madhur Jaffrey cookbook in the My Kitchen Table series. Madhur's first book, 100 Essential Curries, offered a comprehensive selection of classic Indian recipes. This new title will provide recipes for simple curries, perfect for cooking up quickly during the week.There are family-favourites, including creamy kormas, stir-fried prawns and spicy chicken recipes, as well as satisfying stews, quick kebabs and ideas for light suppers and snacks. Some recipes are quick to make, others can be prepared ahead.Perfect for the busy cook.
My Kitchen Wars: A Memoir (At Table Ser.)
by Betty FussellA fierce and funny memoir of kitchen and bedroom from James Beard Award winner Betty Fussell A survivor of the domestic revolutions that turned American television sets from Leave It to Beaver to The Mary Tyler Moore Show to Julia Child&’s The French Chef, food historian and journalist Betty Fussell has spotlighted the changes in American culture through food over the last half century in nearly a dozen books. In this witty and candid autobiographical mock epic, Fussell survives a motherless household during the Great Depression, gets married to the well-known writer and war historian Paul Fussell after World War II, goes through a divorce, and finally escapes to New York City in her mid-fifties, batterie de cuisine intact.My Kitchen Wars is a revelation of the author&’s lifelong love affair with food—cooking it, eating it, and sharing it—no matter where or with whom she finds herself. From Princeton to Heidelberg and from London to Provence, Fussell ladles out food, sex, and travel with her wooden spoon, welcoming all who come to the table.
My Kitchen Year
by Ruth ReichlIn the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I'm confused, lonely, or frightened," she writes. "I disappeared into the kitchen." My Kitchen Year follows the change of seasons--and Reichl's emotions--as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would "throw quick meals together" for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life's passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl's enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl's most stirring book yet--one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again.
My Kitchen Year: 136 Recipes That Saved My Life
by Ruth ReichlIn the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I'm confused, lonely, or frightened," she writes. "I disappeared into the kitchen." My Kitchen Year follows the change of seasons--and Reichl's emotions--as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would "throw quick meals together" for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life's passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl's enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl's most stirring book yet--one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again.
My Kitchen in Rome: Recipes and Notes on Italian Cooking
by Rachel RoddyWhen Rachel Roddy visited Rome in 2005 she never intended to stay. But then she happened upon the neighborhood of Testaccio, the wedge-shaped quarter of Rome that centers around the old slaughterhouse and the bustling food market, and fell instantly in love. Thus began an Italian adventure that has turned into a brand new life. My Kitchen in Rome charts a year in Rachel's small Italian kitchen, shopping, cooking, eating, and writing, capturing a uniquely domestic picture of life in this vibrant, charismatic city.Weaving together stories, memories, and recipes for thick bean soups, fresh pastas, braised vegetables, and slow-cooked meats, My Kitchen in Rome captures the spirit of Rachel's beloved blog, Rachel Eats, and offers readers the chance to cook "cucina romana" without leaving the comfort of home.
My Korea: Traditional Flavors, Modern Recipes
by Hooni KimAn Epicurious Spring 2020 "Book We Want to Cook from Now" An Eater Best Cookbook of Spring 2020 A Michelin-starred chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen. Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls “the essential taste of Korean cuisine.” For years Hooni Kim’s food has earned him raves, including a Michelin Star—the first ever awarded to a Korean restaurant—for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes. My Korea, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick. Elevated classics include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes meant for sharing pair well with soju or makgeolli, an unfiltered rice beer, and include Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings. Complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef.
My Kosmos My Kitchen: Easy Greek and Cypriot Recipes
by Loulla AstinIn ancient times, Greek ambrosia was believed to be the food of the gods. Here at last is a collection of modern, traditional, and most importantly foolproof Greek recipes by renowned chef Loulla Astin. For Loulla there’s nothing quite like the feeling one gets when descending the aeroplane’s stairs arriving in Cyprus and Greece; from the nostalgic aroma that engulfs the senses as the hot air wraps itself around your body like a cosy blanket, to the natural kind gestures of the locals that warms everybody’s hearts. The Greeks have a unique word for it: ‘Philoxenia’. More than just hospitality, it translates as ‘a friend to a stranger’, but is actually deeper in meaning. These beautiful recipes are intertwined memories and stories from Loulla’s childhood in Cyprus and her visits to Greece both professionally while filming 52 programmes of ‘Simply Greek’ for Granada’s Sky Breeze, and as a tourist in various locations. With this book, Loulla will take you back to the warm inviting times spent in the tavernas and family homes of Cyprus and Greece. Yiamas!
My Last Supper: 50 More Great Chefs and Their Final Meals: Portraits, Interviews, and Recipes
by Melanie DuneaIn her first book, My Last Supper, Melanie Dunea transformed a pastime that has animated restaurants after hours for decades into a sumptuous photographic journey that provided a glimpse into the rarified world of top chefs. The book garnered national media and critical acclaim for the chic and beautiful package and the totally unique concept.In My Last Supper: The NextCourse, Dunea expands her circle from the highest echelons of chefs to include the best-loved food personalities such as Emeril Lagasse, Rachael Ray, Joël Robuchon, Tom Colicchio, and Bobby Flay to ask them the question that drove the first volume: "What would you eat for your last meal on earth?"A perfect gift for anyone who loves food, beautifully produced with gorgeous photography, My Last Supper: The Next Course is so much more than a coffee table book—it's a fascinating glimpse into the world of people who eat, breathe, and sleep food. As the number of people who consider themselves foodies has exploded, this book is sure to capture the audience who loved the first one and captivate those who are new to the scene.
My Lebanese Cookbook: 80+ Family Favorites Made Simple
by Tarik FallousExplore Lebanese cuisine and culture with classic recipesWith a focus on fresh produce, whole grains, and aromatic herbs and spices, Lebanese cooking makes any meal a delicious, family-friendly feast. This approachable Lebanese cookbook uses regional recipes and flavors to introduce the heritage and cooking traditions of the vibrant, diverse country.What sets My Lebanese Cookbook apart:Introduction to Lebanese cuisine—Discover the customs at the heart of Lebanese cooking through a glossary of Arabic terminology, essential spices and ingredients of the mouneh (the Lebanese pantry), and serving traditions like mezze (a course of small-plates).More than 80 traditional recipes—Mediterranean favorites include Baba Ghanoush, Falafel, Lamb Kebabs, Baked Kafta in Tahini, Zucchini and Chickpea Stew, and of course, Baklava for dessert.Eat the Lebanese way—This indispensable cookbook provides specially tailored menus and meal pairings for holidays and sit-down dinners with tips to make entertaining easier.Set the table, gather the family, and serve up authentic Lebanese fare with help from My Lebanese Cookbook.
My Life as a Male Anorexic
by Michael KrasnowMy Life as a Male Anorexic is a uniquely male point of view of anorexia nervosa. It is the autobiographical account of a young man’s ongoing struggle with anorexia. Michael shared his story as part of the featured health segment “Men Dying to be Thin” on WSVN Channel 7 News in Miami, Florida, in May 1997.Michael Krasnow has had anorexia since 1984, and he chronicles his daily struggles, feelings, and experiences in this book. He writes in a relaxed, easygoing manner that makes the book appealing to all readers. While ignoring statistics and not pretending to be an expert on the disorder, Michael simply tells readers what his life is like and how anorexia has affected--even controlled--it. As of today, Michael has maintained his weight at 75 pounds on a 5-foot, 9-inch frame.Anyone who suffers, or anyone who knows someone who suffers from, anorexia will learn that male anorexia is a serious problem and that there needs to be psychological and medical help for the boys and men who struggle with anorexia. As Michael begins his book, “For years, anorexia existed, but very few people knew of it. Women who suffered from it did not realize that they were not alone. Eventually, as more became known and anorexia became more publicized, a greater number of women came forward to seek help, no longer feeling that they would be considered strange or outcasts from society. Maybe with the publication of this book, more men with the problem will realize that they are not alone either, and that they do not suffer from a ‘woman’s disease.’They can come forward without worrying about embarrassment.”Michael’s story will baffle, frustrate, sadden, and irritate readers, whether they are interested in the human side of Michael’s story, whether they are workers in the medical field--psychologists, psychiatrists, doctors, nurses, aides, social workers, mental health counselors--or whether they are teachers, coworkers, friends, or relatives of a male with anorexia. My Life as a Male Anorexic begins to shed light on the little-known or discussed problem of male anorexia nervosa.
My Life from Scratch
by Gesine Bullock-PradoA former Hollywood insider trades the Hollywood Hills for Green Acres—and lives to tell about it in this hilarious, poignant treat of a memoir. As head of her celebrity sister’s production company, Gesine Bullock-Prado had a closet full of designer clothes and the ear of all the influential studio heads, but she was miserable. The only solace she found was in her secret hobby: baking. With every sugary, buttery confection to emerge from her oven, Gesine took one step away from her glittery, empty existence—and one step closer to her true destiny. Before long, she and her husband left the trappings of their Hollywood lifestyle behind, ending up in Vermont, where they started the gem known as Gesine Confectionary. And they never looked back. Confections of a Closet Master Baker follows Gesine's journey from sugar-obsessed child to miserable, awkward Hollywood insider to reluctant master baker. Chock-full of eccentric characters, beautifully detailed descriptions of her baking process, ceaselessly funny renditions of Hollywood nonsense, and recipes, the ingredients of her story will appeal to anyone who has ever considered leaving the life they know and completely starting over. From the Hardcover edition.
My Life in Food: A Memoir
by Albert RouxIn 2021, the world of cooking lost a legendary figure. Albert Roux, together with his brother Michel, transformed the way we eat, cook and appreciate food in this country. It is no exaggeration to say that most of what makes our current culinary landscape so vibrant began with these two brothers and their ground-breaking restaurant, Le Gavroche.Albert first arrived in England in the fifties, at a time of grey and brown food, with a nation still reeling from the effects of war and rationing. Cooking in the grand private houses of the aristocracy, he was to fall in love with the country and, after his military service, which he spent fighting in the Algerian Civil War, he would eventually make it his home for life. He and his brother set up Le Gavroche in 1967. It was to become the first restaurant in the UK to gain first one, and eventually three, Michelin stars. Together with their other restaurants, including the renowned Waterside Inn in Bray, it would go on to revolutionise the industry. The Roux restaurants set on their course an entire generation of award-winning chefs: his protégés include Gordon Ramsay, Marcus Wareing, Rowley Leigh and Monica Galetti, to name just a tiny fraction. He won every plaudit possible in the world of food, and was granted an OBE, a Chevalier de la Légion d'Honneur, and a papal knighthood.Albert's memoir takes us from his childhood in wartime France, where the ever-looming presence of the German troops made it a challenge for his mother to keep the family fed, right up to the almost instant success of Le Gavroche, which welcomed everybody from royalty - the Queen Mother and Princess Diana were both regulars - to Hollywood legends including Charlie Chaplin. He talks frankly about his famed relationship with his brother, and about the encounter which derailed his first boyhood ambition to join the priesthood. His drive, humour and joie de vivre leap off every page, and the insight into what it took to break new ground in the restaurant industry is unmatched.These are the last words from a pioneer, a hero who inspired entire generations of chefs. They tell the story not only of a titan of a man, but of an era that shaped the way we cook and eat today.
My Life in Food: A Memoir
by Albert RouxIn 2021, the world of cooking lost a legendary figure. Albert Roux, together with his brother Michel, transformed the way we eat, cook and appreciate food in this country. It is no exaggeration to say that most of what makes our current culinary landscape so vibrant began with these two brothers and their ground-breaking restaurant, Le Gavroche.Albert first arrived in England in the fifties, at a time of grey and brown food, with a nation still reeling from the effects of war and rationing. Cooking in the grand private houses of the aristocracy, he was to fall in love with the country and, after his military service, which he spent fighting in the Algerian Civil War, he would eventually make it his home for life. He and his brother set up Le Gavroche in 1967. It was to become the first restaurant in the UK to gain first one, and eventually three, Michelin stars. Together with their other restaurants, including the renowned Waterside Inn in Bray, it would go on to revolutionise the industry. The Roux restaurants set on their course an entire generation of award-winning chefs: his protégés include Gordon Ramsay, Marcus Wareing, Rowley Leigh and Monica Galetti, to name just a tiny fraction. He won every plaudit possible in the world of food, and was granted an OBE, a Chevalier de la Légion d'Honneur, and a papal knighthood.Albert's memoir takes us from his childhood in wartime France, where the ever-looming presence of the German troops made it a challenge for his mother to keep the family fed, right up to the almost instant success of Le Gavroche, which welcomed everybody from royalty - the Queen Mother and Princess Diana were both regulars - to Hollywood legends including Charlie Chaplin. He talks frankly about his famed relationship with his brother, and about the encounter which derailed his first boyhood ambition to join the priesthood. His drive, humour and joie de vivre leap off every page, and the insight into what it took to break new ground in the restaurant industry is unmatched.These are the last words from a pioneer, a hero who inspired entire generations of chefs. They tell the story not only of a titan of a man, but of an era that shaped the way we cook and eat today.
My Life in France
by Julia Child Alex Prud'hommeNATIONAL BESTSELLER • Julia's story of her transformative years in France in her own words is "captivating ... her marvelously distinctive voice is present on every page.&” (San Francisco Chronicle). Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia&’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia&’s success as a chef and a writer, brilliantly capturing one of America&’s most endearing personalities.
My Life in Recipes: Food, Family, and Memories: A Cookbook
by Joan NathanA new cookbook from the best-selling and award-winning author that uses recipes to look back at her life and family history—and at her personal journey discovering Jewish cuisine from around the world"There is no greater authority on Jewish cooking than Joan Nathan." —Michael Solomonov, James Beard award-winning chef and author of ZahavBefore hummus was available in every grocery store—before shakshuka was a dish on every brunch menu—Joan Nathan taught home cooks how and why they should make these now-beloved staples themselves. Here, in her most personal book yet, the beloved authority on global Jewish cuisine uses recipes to look back at her own family&’s history— their arrival in America from Germany; her childhood in postwar New York and Rhode Island; her years in Paris, New York, Israel, and Washington, DC. Nathan shares her story—of marriage, motherhood, and a career as a food writer; of a life well-lived and centered around meals—and she punctuates it with all the foods she has come to love.With over 100 recipes from roast chicken to rugelach, from matzoh ball soup to challah and brisket, here are updated versions of her favorites. But here too are new favorites: Salmon with Preserved Lemon and Za&’atar; Fragrant Spiced Chicken with Rice, Eggplant, Peppers, and Zucchini; Mahammar (a Syrian pepper, pomegranate and walnut dip); Moroccan Chicken with Almonds, Cinnamon and Couscous; Joan&’s version of the perfect Black and White Cookies.This is a treasury of recipes and stories—and an invitation to a seat at Nathan's table.
My Lisbon: A Cookbook from Portugal's City of Light
by Nuno MendesIn this groundbreaking cookbook, Lisbon native and internationally renowned chef Nuno Mendes reveals the alluring food of one of the great undiscovered culinary centers of Europe.Sharing recipes inspired by the dishes that he grew up eating, Mendes takes you to his beloved Lisbon, revealing the secrets for re-creating the city's most vibrant dishes. Via evocative essays and luminous photography, Mendes gives recipes for delicious bolas de Berlim (fluffy doughnuts often sold on the beach), sizzling squid with coriander, and roasted orange-rub pork belly with fennel. This is a heart-warming and intimate look at a city with a modern, bustling food scene that is nevertheless steeped in centuries-old traditions. Mendes's portraits of Lisbon's idiosyncrasies are threaded throughout the pages: impromptu sardine grills, endless snacking, and city-wide street carnivals. With gorgeous location photography, this book will bring to life Portugal's magnificent capital city and its fabulous cuisine.
My Little French Kitchen: Over 100 Recipes from the Mountains, Market Squares, and Shores of France
by Rachel KhooTravel through the French countryside with the author of The Little Paris Kitchen—and find one hundred recipes from Brittany Bouillon to Tropezienne Tartlet.Through her cookbook and BBC television show The Little Paris Kitchen, Rachel Khoo became known for her Parisian lifestyle, fashion sense—and delicious recipes. In My Little French Kitchen, Rachel leaves Paris and travels to the mountains, villages, and shores of France, sampling regional specialties and translating them into more than one hundred recipes. With extensive photographs, as well as dozens of Rachel’s own hand-drawn illustrations, this is the perfect cookbook for foodies and Francophiles hungry for more fresh takes on French classics.Praise for Rachel Khoo’s cookbooks:“Quirky twists on classic dishes.” —Easy Living“Excellent . . . stylish, tempting, and just plain fun.” —Publishers Weekly (starred review)
My Lockdown Cookbook
by Colin SkinnerWant to learn to cook? Don’t know where or how to start? Try this! I am not a professional chef. I am just a food lover who has learnt to cook good home-food! It’s taken me a while, perfecting each of these dishes to the point that they are repeatable. So, if I can cook these recipes, then so can you. You do not need a huge kitchen with endless cupboards full of stuff. Just a few essential things, like a pestle and mortar and a spice grinder, together they make most curries reasonably quick and easy to make; a selection of good sharp knives and a sharpener; a few metal oven trays, a few oven dishes, and a few pots and pans. I have always enjoyed good food and was fortunate to work in a job that kept me fit. Home cooking has always been a normal everyday pleasure and even after a long days work I would happily come home and cook a stir fry for the family in 30 minutes. Not only did it help clear my mind, it also provided a healthy meal after a tough day. When the pandemic struck, I was home like everyone else. So the radio was a constant companion during the long quiet days. Slowly, listening to talk shows, I realised how difficult it was for many families. How do we feed the family, every day, three times a day? The need to learn to cook became a serious one. Home cooked food is also healthy food, so to begin to learn has that added bonus too. So, with encouragement from family and friends, I decided to write My Lockdown Cookbook hoping I might help just some of those families who wanted to learn but did not know how to. If I can help some people, in some small way, to begin to enjoy home cooked food, then I will be very happy.
My Love for Naples: The Food, the History, the Life (The Hippocrene Cookbook Library)
by Anna Teresa CallenIn this lovingly rendered cookbook memoir, Anna Teresa Callen takes readers on a culinary journey to Naples, one of her favorite Italian cities. From antipasti, soups, and pizza, to a host of pasta, fish, meat, and vegetable dishes, this collection of more than 250 recipes covers the cuisine of the Campania region, including its capital, Naples, the islands of Capri and Ischia, and the Amalfi coast. Neapolitan cuisine exemplifies la cucina povera or "the cooking of the poor", whose inventiveness with inexpensive local ingredients produced the region's legendary mozzarella di bufala, the famed, succulent ragu alla napoletana, and simple, hearty dishes that make the most of seasonal vegetables and abundant seafood. A skilled cooking instructor, the author provides easy, step-by-step instructions and much more.
My Love for You Is Always
by Gillian SzeWarm like tea? Sweeter than red dates? A mother shares her love for her child as the two prepare a delicious meal together--perfect for fans of Guess How Much I Love You, Wherever You Are My Love Will Find You, and Mama, Do You Love Me?What is love? a child wonders. What does it feel like, smell like, taste like? How does it move? How long does it last?And as she prepares a traditional Chinese meal for her family, the child's mother replies: her love for him is rosy as wolfberries, warm like tea, sweeter than the red dates she puts in his soup. It shines through the water like its own brilliant sun. It goes round and round with no beginning and no end. Because a mother's love for a child is always there, warm and soft, broad and tender.In this tender story that pairs beautifully poetic words with brilliantly stunning art, a mother's love comes alive on the page and wraps readers in its warm embrace. Praise for My Love for You Is Always: * "This perfect marriage of illustrations and lyrical writing celebrates the affection that&’s expressed through a lovingly cooked meal. . . . This lovefest is a feast for all the senses." --Kirkus Reviews, *STARRED REVIEW** "Warm, wonderful . . . From start to finish, it's a charming and delicious tale." --BookPage, *STARRED REVIEW*"In the vein of such familiar titles as Guess How Much I Love You and Mama, Do You Love Me? Sze creates a warm, tender look at love [and] a timeless tale of a mother&’s infinite love . . . Asian culture and food references add a layer of depth to this story, providing a fresh version of a time-honored conversation." --School Library Journal "As satisfying as a gentle hug—or a tasty dumpling." --Booklist
My Master Recipes
by Patricia WellsFamed bestselling cookbook author Patricia Wells creates a blueprint for success in the kitchen with this superb collection of recipes drawn from her cooking schools in France—the perfect successor to Julia Child’s classic The Way to Cook.At her cooking schools in Paris and Provence, Patricia Wells’s students leave with more confidence in the kitchen than they ever experienced before. Now, home cooks can learn from the master, known for her collections of delectable, precise, and well-tested, recipes.Here Patricia Wells codifies the skills she imparts in her classes in this inviting instruction manual and cookbook. Each of the recipes teaches particular techniques—blanching, searing, simmering, sweating, steaming, braising, deep-frying—with additional recipes that take your skills in directions both savory and sweet, simple and profound—giving you the knowledge and assurance to expand your cooking even further.For each master recipe, Patricia provides creative sub recipes, such as:Braised Meat: Four-Hour Braised Aromatic Pork (Master Recipe), plus Provençal Lamb Daube with Tomatoes, Olives, and MushroomsGrilling: Scallops Grilled in Shells with Truffle Butter (Master Recipe), plus Grilled Chicken Under a BrickBrioche: Honey Brioche (Master Recipe), plus Blueberry and Orange Blossom French ToastMadeleines: Sweet Chestnut Honey Madeleines (Master Recipe), plus a stunning Walnut Cake using the same batter.Roasted Vegetables: Autumn Rainbow Vegetables (Master Recipe), plus Roasted Eggplant with Harissa, Fennel Seeds, and HoneyPanna Cotta: Lemon Panna Cotta with Candied Lemon Zest (Master Recipe), plus Raspberry Panna CottaRustic Galette: Apple and Fresh Rosemary (Master Recipe), plus Apricot and Lavender Honey GalettePatricia also provides a list of pantry essentials, necessary equipment, sources for finding the best ingredients—such as oils, fish and shellfish—a dependable list of preferred wine importers, and advice on when to make easy ingredient substitutions and when to stick to the original recipe.
My Mediterranean Life: Recipes and stories
by Sarah Di LorenzoAcclaimed clinical nutritionist and bestselling author Sarah Di Lorenzo celebrates her Mediterranean heritage by sharing over 200 beloved recipes and cherished family stories. Brimming with fresh vegetables, fruits, extra-virgin olive oil, fish and nuts, Sarah&’s family-favourite recipes are delicious and easy to make. This book holds over two hundred recipes, including Mediterranean classics like spanakopita, stuffed tomatoes, roasted artichokes, pilafi and prawn saganaki. There&’s also the perfect Mediterranean roast lamb for Sunday lunch, along with sweet treats like orange and honey paximathia, and baked ricotta figs. Known for its bold fresh flavours and vibrant dishes, the Mediterranean diet is proven to help lower your rates of cardiovascular disease, stroke and diabetes, reduce inflammation and obesity, and increase your lifespan. In My Mediterranean Life, Sarah aims to share not just the health benefits of the Mediterranean way of eating, but the key principles and lifestyle. For Sarah and her family, this way of eating is a way of life. Food is much more than eating – it&’s a bonding experience.
My Mexican Kitchen: 100 Recipes Rich with Tradition, Flavor, and Spice: A Cookbook
by Eva LongoriaA celebration of Mexican ingredients and traditions—plus 100 favorite recipes—from Eva Longoria While hosting Searching for Mexico on CNN, Eva Longoria reconnected with her Mexican roots and tasted iconic Mexican dishes like meat-stuffed Chiles en Nogada draped in a creamy walnut sauce and the Yucatán classic Pollo Asado, made with an aromatic garlic-citrus-achiote paste. In My Mexican Kitchen, she embraces the techniques and flavors she discovered and brings them home to her Southern California kitchen. From dishes based on long-heeded Aztec traditions like Chicken Enchiladas with Salsa Verde to her Tia Elsa&’s Pork and Red Chile Tamales and Conchas that remind her of Mexico City, each recipe offers a delicious tribute to Mexican food and flavors. In addition to recipes for Enfrijoladas, White Pozole, Shrimp Aguachile, Cheesy Tacos de Fideo with Chorizo, and Butternut Squash with Coconut Oil and Cayenne, Eva dives into the backstory of many key Mexican ingredients from vanilla to agave. Alongside recipes that are masa-based like gorditas and sopes, she writes about the history of maiz and masa, nixtamalization, and the commercialization of corn, and she speaks to tequila production and traditions prior to showcasing not one but three recipes for margaritas. Eva&’s genuine love for cooking and culinary-related history along with her pride for her heritage shine on every page of this beautiful, meaningful, and delectable cookbook.