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Nong's Thai Kitchen
by Alexandra Greeley Nongkran DaksOnly one chef has proved her mastery over celebrity chef Bobby Flay in the Food Network's Pad Thai Throwdown challenge: Nongkran Daks.Now, the master chef and owner of Virginia's renowned Thai Basil restaurant shares her secrets for creating Thai cuisine's most beloved dishes at home-using ingredients that can be found in most grocery stores.In Nong's Thai Kitchen, Daks teams up with veteran food writer Alexandra Greeley to show readers how to prepare classic Thai recipes such as: Chicken with Thai Basil Shrimp Soup in Coconut Milk Spicy Beef Salad with Mint Leaves Roasted Duck CurryThai food is famous for its balance of sweet, sour, salty and hot flavors. This unique symphony of tastes and sensations is why Thai restaurants and cookbooks have entered the mainstream. What most people don't realize is that once elusive Thai ingredients such as fish sauce, lemongrass, coconut milk, cilantro, basil and shallots are now easily found, making it easy to prepare mouthwatering Thai dishes at home for far less money than they would cost in a restaurant. All the recipes in this essential Thai cookbook are healthy, easy to make and inexpensive, so step into Nong's Thai Kitchen and begin a culinary journey to the tropical heart of Asia!
Nonna Tell Me a Story: Lidia's Egg-citing Farm Adventure
by Renee Graef Lidia BastianichIt is a sleepover extravaganza when Nonna Lidia has her grandkids over for a night full of campfire stories and homemade food. As they all share a meal of omelets the next morning, Nonna Lidia reminisces about growing up on the farm, raising chickens, and gathering their eggs, which inspires a family trip to the local farm, where the kids can have their own chicken-and-egg adventures.With farm-fresh recipes focused on chicken and eggs, America's beloved Italian-American chef Lidia Matticchio Bastianich offers a variety family-friendly dishes and fun, safe ways kids can help cook. Buon appetito!
Nonna's Birthday Surprise
by Lidia BastianichNonna Lidia shares her memories of growing up on the farm during each season of the year.
Nonna's House: Cooking and Reminiscing with the Italian Grandmothers of Enoteca Maria
by Jody ScaravellaSoon to be a Netflix film! Discover the heart and soul of Italian tradition with this exquisite collection filled with mouthwatering recipes and vibrant tales from the iconic grandmothers of Enoteca Maria—a one-of-a-kind Italian restaurant where a rotating roster of nonnas take center stage as master chefs.&“If you have a choice between a three-star Michelin chef&’s and Grandma&’s, where are you going to eat?&” asks Jody Scaravella, owner of Enoteca Maria on Staten Island. &“Well, I&’m going to Grandma&’s. I&’m going to the source.&” At Enoteca Maria, the chefs are nonne, or Italian grandmothers, whose culinary expertise comes from years of cooking for their families. Now, they invoke the food wisdom, artisanal methods, and recipes—handed down for generations—that are indigenous to their regions of Italy. Each nonna/chef creates her menu from whatever looks inspiring in her pantry—spontaneously, the way family meals evolve. Here are the recipes and stories from the kitchen at Enoteca Maria, a beautiful compendium of food and nostalgia, capturing flavors from the heart of Italy. Nonna&’s House is much more than just a cookbook; it&’s a journey into the kitchens of eight Italian grandmothers who bring their regional specialties to life. From the savory to the sweet, the recipes include unique dishes like cod with cauliflower, fig and nut crostata, eggplant with chocolate, and fried chickpea flour with fennel. Classic favorites such as gnocchi, pasta, risotto, and polenta are also featured, ensuring there&’s something for every palate. The story behind Enoteca Maria is as heartwarming as the dishes themselves. Jody Scaravella&’s vision of a restaurant staffed by Italian grandmothers began with a simple ad in a Staten Island newspaper. The result is a beloved dining spot that is becoming a cultural phenomenon. The book&’s beautiful, four-color design, complete with full-color photographs, makes it a perfect gift for anyone who cherishes authentic Italian cuisine and the stories that come with it.
Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals (Food Engineering Series)
by Anet Režek JambrakThis book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production.The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste, and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission.The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.
Nonya Favourites
by Lee Geok BoiFusion before the phrase was even coined, Nonya cuisine represents a delightful blend of Chinese, Malay and other Southeast Asian flavours and cooking styles.Prepare all-time Nonya Classics such as Ayam Buah Keluak, Duck Soup, Babi Pong Teh and Prawn Sambal with Petai. The clear instructions and step-by-step photographs in Nonya Favourites ensure delicious results every time.
Noodle Soup: Recipes, Techniques, Obsession
by Ken AlbalaEvery day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But Ken Albala has a mission: to get YOU in the kitchen making noodle soup. This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years. His obsession yielded all you need to know about making stock bases, using dried or fresh noodles, and choosing from a huge variety of garnishes, flavorings, and accompaniments. He lays out innovative techniques for mixing and matching bases and noodles with grains, vegetables, and other ingredients drawn from an international array of cuisines. In addition to recipes both cutting edge and classic, Alabala describes new soup discoveries he created along the way. There's advice on utensils, cooking tools, and the oft-overlooked necessity of matching a soup to the proper bowl. Finally, he sprinkles in charming historical details that cover everything from ancient Chinese millet noodles to that off-brand Malaysian ramen at the back of the ethnic grocery store. Filled with more than seventy color photos and one hundred recipes, A World of Noodle Soup is an indispensable guide for cooking, eating, and loving a universal favorite.
Noodlemania!: 50 Playful Pasta Recipes
by Melissa BarlowYou'll go noodle crazy with the playful and colorful pasta recipes in Noodlemania! It's filled with hot and cold main dishes, salads, and even desserts! Try Super Stuffed Monster Mouths made with jumbo pasta shells, Rapunzel Pastamade with extra-long spaghetti, Spider Cookies made with crunchy ramen noodles, or Gloppy Green Frog Eye Salad made with acini di pepe. Noodlemania! also teaches basic math skills and includes fun trivia. Which pasta name means "little ears"? What's the world record for the largest meatball ever made? Kids will have fun in the kitchen while sharpening their cooking skills with Noodlemania!From the Trade Paperback edition.
Noodles Every Day
by Corinne Trang Maura McevoyNoodle dishes are a beloved staple throughout Asia and are eaten at all hours of the day and night. Asian cuisine expert Corinne Trang presents more than 70 recipes that make it easy to discover such simple pleasures as the Vietnamese rice noodle soup known as Pho, mee krob (a sweet and crispy fried rice vermicelli) from Thailand, and Japanese Soba. Chapters are organized by type of noodle--Wheat, Egg, Buckwheat, Rice, and Cellophane and then Buns, Dumplings, and Spring Rolls, so it's easy to find just the right treat for the occasion. With a section on basic Asian ingredients plus information on simple equipment and easy techniques to master, this great guide ensures that each dish comes out perfect every time.
Noodles on a Bicycle
by Kyo MaclearA vibrant historical picture book about Tokyo's bicycle food deliverers, or demae, who balanced towering trays of steaming hot noodles on their shoulders while navigating crowded city streets.When the deliverymen set off in the morning, the children wait for the flicker of pedal and wheel. It's the demae-- delivery men-- setting off to deliver steaming trays of noodles to hungry customers all over the city. They are acrobats: whizzing past other bicycles, soaring around curves, avoiding the black smoke of motorcycles. When the children see them, they want to be them. And so they practice with bowls of wobbling water stacked on trays. The day passes, and, finally, exhausted, the demae return home, to their families, and, yes, to steaming bowls of noodles.This beautifully crafted, visually exciting story by a powerhouse author and illustrator team is sure to be adored by food lovers, young and old.
Noodles, Please! (A to Z Foods of the World)
by Cheryl Yau Chepusova"Celebrating the versatility, popularity, and ubiquity of noodles, this board book gives hungry readers a delicious tour of pasta dishes from a variety of cultures and countries." —Kirkus Reviews Here&’s an alphabet book to set your taste buds aflame. Noodles are a universally loved food, from Ash Reshteh in Iran to Zaru Soba in Japan. In this board book shaped to mimic bowls, readers will discover 26 different varieties as they eat their way through the alphabet. Who knew noodles could be served so many ways: long and short, hot and cold, spicy and sweet, in broth and baked, paired with vegetables, meat and fish. Noodles, Please! provides a culinary tour of the world, highlighting cuisines from over a dozen different countries. With each new letter, a new dish is introduced identifying its country of origin and name written in both English and the country&’s native language. Whether learning about Tallarines Verdes for the first time, or a Naengmyeon aficionado, readers young and old are sure to slurp this one right up.
Noodles, Rice, and Everything Spice: A Thai Comic Book Cookbook
by Christina de Witte Mallika Kauppinen&“This fun guide to Thai food in comic book form weaves in the history of each dish and lots of cooking tips, plus just enough food photography to keep your mouth watering.&”—EpicuriousAn approachable comic book cookbook tour of Thai culture and cuisine with 50 recipes and stories from the country's main culinary regionsFrom an exciting all-female, all-Thai team, Noodles, Rice, and Everything Spice combines easy-to-follow comic book panels with pops of vibrant food photography to perfectly capture the bright, colorful flavors and ingredients that are crucial to Thai cuisine.Noodles, Rice, and Everything Spice showcases real Thai food from the country&’s distinct culinary regions. Journey to the northern Lanna region and dine &“khan tok&”–style with small bowls of chile dips, curries, sticky rice, and vegetables on a gilded pedestal tray for sharing; sit cross-legged on a bamboo mat around a spread of tangy salads and grilled meats in the northeast Isaan region; roam the bustling markets of central Bangkok for iconic street food treats; and lounge on a beach in southern Thailand with dangerously spicy seafood.With recipes divided into six delectable sections for any meal or mood of the day, discover how to make world-class snacks and starters such as Som Tam (papaya salad) and Satay Gai (grilled chicken skewers), or iconic noodle dishes such as Khao Soi (coconut curry noodle soup) and Pad Kee Mao (drunken noodles), as well as some lesser-known regional favorites to pair with rice such as Pad Sator (stir-fried bitter beans) from the south and Nam Prik Ong (Ong&’s spicy pork and tomato chile dip) from the north. The book also teaches helpful cooking and preparation techniques such as how to properly grate a papaya, make sticky rice in the microwave, fry an egg to crispy perfection, and more.In celebration of the warm, welcoming spirit of Thailand, Noodles, Rice, and Everything Spice shares the secrets to making these dynamic Thai dishes at home, whether as a quick one-plate meal or a showstopping spread of multiple dishes for enjoying communally.
Noon: Simple Recipes for Scrumptious Midday Meals and More
by Meike PetersLunchtime is just as exciting as dinner in this delightful new cookbook that combines Meike Peters's inventive and craveable recipes with gorgeous photography. These 115 recipes are guaranteed to perk up your day (or your dinner)."Perfect for experienced cooks, who will relish Peters’s imaginative takes on classic dishes as well as her inspired original culinary creations, and those new to the kitchen, who will feel empowered by the clear, easy-to-follow format and welcoming tone of the recipes." ―Library Journal, starred review This bold new cookbook by James Beard Award–winning author and photographer Meike Peters invites us to indulge in simple, satisfying, and scrumptious meals to feed our midday cravings. With a few tricks and clever flavor combinations to keep your mind, body, and soul happy, Noon makes it easy to treat yourself throughout the day. These 115 quick and creative recipes span vibrant salads and sandwiches, cozy pastas, and savory tarts, as well as warming soups, speedy schnitzels, and Mediterranean seafood treats. Whether you're in the mood for the mouthwatering Autumn Salad with Jerusalem Artichokes, Walnuts, and Apples, a texturally intoxicating Carrot and Pear Salad with Tahini and Sesame Seeds, or the surprising zip of Sauerkraut and Hummus on Sourdough Bread, this book has your taste buds covered. Attainable yet crave-worthy, the recipes in Noon can equally suit the start, middle, or end of your day. Our lives have changed, and these recipes flexibly fit any reality, from working from home or lunch at the office to leisurely weekend lunches with friends. Noon is about a pause, no matter when you need it. With year-round recipes and stunning photography, this book will keep you well fed and happy at any time of day.DELICOUS FOOD: Meike Peters is a truly talented recipe developer and food blogger who puts a unique twist on her dishes, such as Lime Mussels with Zucchini and Cilantro, Peach and Plum Caprese with Burrata, and Rösti (Swiss potato cake) with Pistachio-Feta Dip. With a similar vibe to Diana Henry, Nigella Lawson, and Heidi Swanson, she is a delight to learn from and be inspired by.GREAT VALUE: This book is packed with 115 recipes and 120 photos at an affordable price, making it an excellent self-purchase or thoughtful cooking gift. MODERN LUNCH COOKBOOK: Years into the pandemic, we are all sick of the same lunch from home options. This book is perfect for anyone needing to whip up a great lunch in fifteen minutes or less, or for the many returning to work and needing inspiration for super tasty lunches to take with us. FLEXIBLE & EASILY SCALABLE RECIPES: The focus is on celebrating a midday meal (a.k.a. lunch), but the recipes work just as well for dinner, weekdays, or weekends; each recipe can easily be scaled up or down.Perfect for:Those looking for fun and fresh alternatives for their lunchtime mealFans of Meike Peters, her blog and podcast, and her previous cookbooksAnyone who loves celebrity chefs like Heidi Swanson, Diana Henry, and Nigella Lawson Birthday, holiday, housewarming, or hostess gift for foodies or home cooks
Nopalito: A Mexican Kitchen
by Stacy Adimando Gonzalo GuzmánA collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant. The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes.The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.
Nope. Never. Not for Me!: LITTLE SENSES series (Little Senses)
by Samantha CotterillChildren are often picky eaters, but for kids on the autism spectrum or with sensory issues, trying new foods can be especially challenging. Nope! Never! Not for Me! is a deceptively simple story that guides sensitive kids through trying a new food, with support and encouragement aplenty.In Nope! Never! Not for Me! a young child refuses to try a bite of broccoli - that is, until her mum guides her through a careful exploration of the new food. First, she looks, then she sniffs, then touches, and finally takes one tiny bite. What do you know? Broccoli isn't so overwhelming after all!
Norman and the Nom Nom Factory
by Bridgette ZouFeatured on Julie Andrews' podcast, "Julie's Library." For those who can use a little push when it comes to trying new things and encountering unexpected friendships (or trying new foods!), a trip to planet Gerp could be just the ticket. Norman happily lives alone on Planet Gerp, spending every day making Nom Noms in his Nom Nom factory and eating only Nom Noms for every meal. It's nice and quiet on Gerp, until a loud, strange creature arrives bringing even stranger foods...and worse, a taste for ADVENTURE. What will Norman do? Bridgette Zou brings Norman's planet come to life in this humorous and charming picture book about friendship and discovery.
North
by Jody Eddy Gunnar Karl Gíslason Rene RedzepiAn unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill. Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants. Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason's Restaurant Dill, which opened in Reykjavík's historic Nordic House in 2009. North is Gíslason's wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef's creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself--the inspiring traditions, stories, and people who make the island nation unlike any other place in the world. From the Hardcover edition.
North African Cookery
by Arto der HaroutunianMore than 300 recipes from Tunisia, Morocco, and more: &“A tour of North Africa for the traveler, the chef, the shopper and the taste buds.&” —Glasgow Herald Arto der Haroutunian takes adventurous cooks on a tour of Morocco, Algeria, Tunisia, and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using such classic ingredients as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and &“gazelle horns&” filled with almonds, sugar and orange blossom water, provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region, due in large part to the popularity of the chili paste harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco&’s great forte is its tagines and sauces—with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. From simple street fare to elaborate banquet food, this collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients, and the comforting, elemental flavors of various spices and seasonings.
North American Clone Brews: Homebrew Recipes for Your Favorite American & Canadian Beers
by Scott R. RussellGo on a tasting tour and sample the best 150 beers in North America — without ever leaving home! Scott R. Russell shows you how to brew in your own kitchen clones of Moosehead Lager from Maine, St. Ambroise Stout from Quebec, Honey Weizen from Oregon, and all of your other favorites. Each recipe uses only basic brewing equipment and comes with partial-mash, all-extract, and all-grain instructions. Expand your brewing repertoire while enjoying the greatest beers on the continent. Cheers!
North Carolina Triad Beer: A History (American Palate)
by Richard Cox David Gwynn Erin LawrimoreNow centered on Greensboro, Winston-Salem and High Point, the Triad was home to one of North Carolina's earliest brewery operations in the Moravian community of Bethabara. Easy access by rail and then highways attracted national breweries, and starting in the 1960s, the region began producing beer for companies like Miller and Schlitz. The passage of the "Pop the Cap" legislation led to an explosion of craft beer and brewpubs, and in 2019, three of the top five producing craft breweries in North Carolina were anchored in the area. Local beer historians Richard Cox, David Gwynn and Erin Lawrimore narrate the history of the Triad brewing industry, from early Moravian communities to the operators of nineteenth-century saloons and from Big Beer factories to modern craft breweries.
North Carolina and Old Salem Cookery
by Beth TartanAcknowledged as the classic work on North Carolina cuisine, North Carolina and Old Salem Cookery was first published in 1955. This new edition, marking the book's first appearance in paperback, has been revised and updated by the author and includes several dozen new dishes.The book is already a standard reference in many kitchens, both for the wealth of good recipes it presents and for the accompanying information on the distinctive heritage of the state's cooking. Beth Tartan provides recipes for such North Carolina classics as Persimmon Pudding and Sweet Potato Pie. A chapter on Old Salem highlights the cuisine of the Moravian settlement there and offers recipes, including Moravian Sugar Cake, from their famous celebrations.Tartan evokes the time when people ate three meals a day and sat down to a magical Sunday dinner each week. With the advent of boxed mixes and supermarkets, she says, old favorites began to disappear from menus. And in time, so have the cooks whose storehouse of knowledge and skills represent an important link to our past.
North Coast 500
by DK Travel Rachel LaidlerThe ultimate inspiration for this road trip of a lifetimeExplore the best of Scotland on the UK’s favourite road tripFairytale castles, white sand beaches, rugged mountains: there’s a reason why Scotland’s North Coast 500 is trending. Taking you along the edge of Scotland’s most dramatic coastline, this beloved route is a celebration of a spectacular corner of the country. And such a great road trip deserves a great book to match. Turn the pages of DK travel’s North Coast 500 to discover: Over 100 highlights to see along the route, from historic castles to beautiful beaches, local cafés to hidden hotspotsMaps detailing each leg of the routePractical information for your trip, including distances, durations and road conditions, as well as helpful what3words addresses to pinpoint every sightAuthor recommended places to eat, drink and stay along the wayIdeas for detours to explore even more of Scotland’s dramatic landscapes Ready to hit the road? Pop North Coast 500 in your glovebox and head for the horizon.
North Dakota Beer: A Heady History (American Palate)
by Alicia Underlee NelsonBefore North Dakota obtained statehood and entered the Union as a dry state, the region’s commercial beer industry thrived. A lengthy era of temperance forced locals to find clever ways to get a beer, such as crossing the Montana and Minnesota borders for a pint, smuggling beer over the rails and brewing at home. After Prohibition, the state’s farmers became national leaders in malting barley production, serving the biggest brewers in the world. However, local breweries struggled until 1995, when the first wave of brewpubs arrived on the scene. A craft brewing renaissance this century led to an explosion of more than a dozen craft breweries and brewpubs in less than a decade. Alicia Underlee Nelson recounts North Dakota’s journey from a dry state to a booming craft beer hub.
North Georgia Moonshine: A History of the Lovells & Other Liquor Makers (American Palate)
by Judith GarrisonIn the early 1900s, moonshine was a way of life, and nearly every resident lived it. Out of the woods of North Georgia and Habersham County came Virgil Lovell, his boys, their recipe and their legacy. The family went from illegal to legal, and their product stands today as a testament to the determination of the region to hold on to its roots. Joining their story were hundreds just like them--liquor makers like Glenn Johnson--all professing theirs was the best. Through firsthand accounts from the Lovells and extensive research, author Judith Garrison revives the story of liquor making and a Georgia legacy.
North Indian Cooking
by Devagi SanmugamDelicious recipes from the northern provinces of the spicy subcontinent-including favourites like Tandoori Naan, Saffron Rice, Chicken Tikka and Prawn Briyani.