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Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads And Kingdoms Presents Ser.)
by Matt Goulding“Italy is a beautiful but complicated place, not so much a country as a collection of cultures and cuisines. Matt Goulding expertly navigates it’s wonders and eccentricities with wisdom and great passion.” -Anthony Bourdain "Goulding is pioneering a new type of writing about food." -Financial Times This is not a cookbook. This is something more: a travelogue, a patient investigation of Italy’s cuisine, a loving profile of the everyday heroes who bring Italy to the table. Pasta, Pane, Vino is the latest edition of the genre-bending Roads & Kingdoms style pioneered under Anthony Bourdain’s imprint in Rice, Noodle, Fish ( 2016 Travel Book of the Year, Society of American Travel Writers ) and Grape, Olive, Pig ( 2017 IACP Award, Literary Food Writing). Town by town, bite by bite, author Matt Goulding brings Italy to life through intimate portraits of its food culture and the people pushing it in new directions: Three globe-trotting brothers who became the mozzarella kings of Puglia; the pizza police of Naples and the innovative pies that stay one step ahead of the rules; the Barolo Boys who turned the hilly Piedmont into one of the world’s great wine regions.Goulding’s writing has never been better, in complete harmony with the book's innovative design and the more than 200 lush color photographs that introduce the chefs, shepherds, fisherman, farmers, grandmas, and guardians who power this country’s extraordinary culinary traditions. From the pasta temples of Rome to the multicultural markets of Sicily to the family-run, fish-driven trattorias of Lake Como, Pasta, Pane, Vino captures the breathtaking diversity of Italian regional food culture.
Pasta, Pretty Please: A Vibrant Approach to Handmade Noodles
by Linda Miller NicholsonThe renowned pasta expert shares her secrets to creating colorful handmade noodles in this cookbook featuring fresh, all-natural recipes.In Pasta, Pretty Please, Linda Miller Nicholson delivers a stunning cornucopia of pasta in every color and shape, all created by hand using all-natural ingredients—and including twenty-five dough recipes, thirty-three traditional and modern shaping techniques, and the perfect fillings and sauces to make your creations sing!Linda starts with recipes for basic doughs before demonstrating how to use pigmented vegetables, fruits, spices, and superfoods to add a whole range of vibrant colors—such as mixing turmeric with parsley for just the right shade of chartreuse, or using activated charcoal powder to create black pasta. She also shows you how to roll out dough, cut and form many pasta shapes, and gives tips for retaining brilliant colors even when cooked.Once you’ve mastered the basics, you’ll find recipes for more elaborate patterns and colors that are sure to impress your family and friends. Linda reveals how to layer colors to make multi-colored doughs in recipes like Rainbow Cavatelli, Polka Dot Farfalle, and even Emoji Ravioli. You’ll also find recipes for spectacular sauces and fillings, such as Golden Milk Ragu, Pecorino Pepper Sauce with Broccolini, Classic Ricotta Filling, and Pepperoni Pizza Filling.
Pasta, Risotto, and Rice: Robin Takes 5 (Robin Takes 5)
by Robin MillerThe host of Food Network’s Quick Fix Meals offers a delicious array of pasta, risotto, and rice dinners to satisfy your hungry family.It’s 5:00 PM. Everyone’s hungry. Do you order takeout? Do you resort to nuking a processed meal from the freezer? Let Robin Miller give you a better option—one that doesn’t include an unhealthy heap of calories and fat. With this volume from the Robin Takes 5 series, you’ll be able to whip up a healthy and satisfying dinner for you and your family with just five fabulous ingredients. Each recipe is quick, easy, healthy, and a mouthwatering 500 calories or less.This eBook features a special video introduction by the author. The recipes featured here are also in Robin Miller’s fabulous cookbook Robin Takes 5.
Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes [A Cookbook]
by Talia Baiocchi Missy RobbinsA stylish, transporting pasta master class from New York City&’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes&“Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world.&”—Ina Garten, Barefoot ContessaFood trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce. New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America&’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins&’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking. Whether making pasta sheets for lasagna or stamping out pasta &“coins&” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.
Pasta: The Story of a Universal Food (Arts and Traditions of the Table: Perspectives on Culinary History)
by Silvano Serventi Françoise SabbanRanging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. Pasta: The Story of a Universal Food shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques.Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine Macaroni Journal, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. Pastasciutta, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the timballo, this is the book for you. So dig in!
Pasta: [A Cookbook]
by Ed Anderson Carlo MiddioneThe low-carb craze is over and pasta is back, with its fresh, robust flavors, everyday convenience, and endless versatility. Chef Carlo Middione presents this Italian staple at its most savory and authentic, with 50 traditional preparations for spaghetti, ravioli, lasagna, and more, as well as favorite sauces like pesto, balsamella, and Bolognese. With timeless dishes like Cannelloni in Salsa al Pomodoro, Spaghetti alla Puttanesca, and Pasta e Fagioli, and modern dishes such as Fettuccine with Vodka, this satisfying cookbook brings home the passion and artistry of true Italian cuisine. A treasury of 50 brazenly Italian pasta recipes, including a primer on the history of everyone's favorite noodle. Includes easy-to-follow instructions for making pasta from scratch.
Pasta: over 100 mouth-watering recipes from master chef and pasta expert Theo Randall
by Theo RandallPREPARE TO REDISCOVER PASTA! In this sumptuous cookbook, former head chef of the Michelin star restaurant River Café Theo Randall presents over 100 delicious recipes that cooks of every level will be able to recreate at home. With full colour, specially commissioned photography and recipes covering meat, fish and vegetarian diets, this is sure to become a kitchen stalwart.'A must-have for any pasta lover. Theo's cooking is sublime' -- Jamie Oliver'Theo's food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It's also very tasty...' -- William Sitwell'Some of the finest pasta I have had outside of Italy' -- Matthew Fort'Excellent book for all lovers of Italian food and for all levels of cook' -- ***** Reader review'I love it. It's bright, beautiful, intelligent and, above all, personal' -- ***** Reader review'One of the best Pasta cook books ever' -- ***** Reader review'Theo Randall is the go-to man when it comes to Italian cuisine' -- ***** Reader review'The best pasta book I have found!' -- ***** Reader review******************************************************************************************Simplicity is key in this friendly, accessible and stylish cookbook from a master chef, imbued with the flavours of the Italian countryside.For too long the ingredient in the store cupboard brought out for last minute dinner emergencies, pasta - inexpensive, ever versatile and often underestimated - lends itself to hundreds of fresh and different creations, especially when handled by the truly talented Theo Randall. He believes that the best pastas are the simplest: a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed with sweet potato and fennel.In Pasta Theo Randall brings us a mouth-watering collection of 110 recipes, all within the reach of the keen cook. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans, to Pansotti with Sheep's Ricotta and Walnut Pesto, and Cappaletti with Slow Cooked Veal and Pancetta there is a dish to please everyone.Pasta is destined to become a kitchen classic.
Pastabilities (Here Comes Heavenly #3)
by Todd StrasserPart of a miniseries about a tattooed and pierced nanny with magical powers, this novel finds Heavenly freaked out over her first plane ride. She's supposed to accompany the kids to Italy to meet the Rand parents.
Pastabilities: The Ultimate STEP-BY-STEP Pasta Cookbook: Simple, Speedy, and Sensational Recipes with Photos of Every Step
by Jeffrey EisnerThe pastabilities are limitless with just one box of pasta, one pot, and one pan—when you&’re cooking with these easy, flavor-packed recipes from #1 bestselling author Jeffrey Eisner Nothing is im-pastable with these flavor-packed recipes from Jeffrey Eisner, #1 bestselling author of the renowned Step-By-Step Instant Pot series. Here, he gives the Instant Pot a break in favor of two items you already have in your kitchen: a pot for pasta and a pan for sauce. That&’s all you need for these mouthwatering recipes. They&’re easy on your time and your wallet—and guaranteed to deliver high-flavor, low-effort, five-star results. Designed for the cook on a budget looking for stress-free yet gourmet results, the Pastabilities include: Italian-American classics like Rigatoni Bolognese, Penne alla Vodka and a new Cacio e Pepe Americano Internationally-inspired dishes like Kugel (Jewish Noodle Pudding), Sesame Peanut Noodles, and Chicken Pad Thai Exciting creations like Southern-Style Ravioli Lasagna and Gnocchi in Sausage Gravy Chapters for loaded soups, addictive pasta salads, and even one-pot pastas Beautiful step-by-step photos for every recipe that remove all the guesswork
Pasticceria: Baking Desserts Ricette)
by Rupard Benson L. PiperoRicche ricette di dolci americani, tipiche dei giorni di festa. Da provare, magari orientandosi con le dosi ridotte, la prima volta e poi perché non ispirarsi per soprendere i propri cari o gli amici. Anche se ingredienti sono reperibili nei negozi specializzati, la maggior parte sono disponibili anche nelle nostre cucine. Con l'avvicinarsi delle feste un raccolta di biscotti e torte al cioccolato per fare la differenza... Buon appetito
Pastoral Song: A Farmer's Journey
by James RebanksA gorgeous and enduring portrait of the regeneration of a traditional farm in England’s Lake District International Bestseller * Named "Nature Book of the Year" by the Sunday Times * Shortlisted for the the Orwell Prize and the Royal Society of Literature's Ondaatje Prize * A BEST BOOK OF THE YEAR: Sunday Times, Financial Times, New Statesman, Independent, Telegraph, Observer, and Daily Mail"A MASTERPIECE. ... A poetic, practical, raw, and almost miraculously detailed picture of this ancient way of life struggling to survive and to be reborn." ―New StatesmanThe New York Times bestselling author of The Shepherd’s Life chronicles his family’s farm across three generations, revealing through this intimate lens the profound global transformation of agriculture and of the human relationship to the land.As a boy, James Rebanks's grandfather taught him to work the land the old way. Their family farm in the Lake District hills was part of an ancient agricultural landscape: a patchwork of crops and meadows, of pastures grazed with livestock, and hedgerows teeming with wildlife. And yet, by the time James inherited the farm, it was barely recognizable. The men and women had vanished from the fields; the old stone barns had crumbled; the skies had emptied of birds and their wind-blown song.Hailed as "a brilliant, beautiful book" by the Sunday Times (London), Pastoral Song (published in the United Kingdom under the title English Pastoral) is the story of an inheritance: one that affects us all. It tells of how rural landscapes around the world were brought close to collapse, and the age-old rhythms of work, weather, community and wild things were lost. And yet this elegy from the northern fells is also a song of hope: of how, guided by the past, one farmer began to salvage a tiny corner of England that was now his, doing his best to restore the life that had vanished and to leave a legacy for the future.This is a book about what it means to have love and pride in a place, and how, against all the odds, it may still be possible to build a new pastoral: not a utopia, but somewhere decent for us all.[Published in the United Kingdom as English Pastoral.]
Pastrami Murder (The Darling Deli #1)
by Patti BenningEver notice that the best dishes... Are made by one smart cookie? Deli owner, Moira Darling didn't get as far as she did by going with the flow. The smart and sassy amateur sleuth runs a successful shop and will do whatever it takes to protect it. Her world is turned upside-down, however, when a cross-town rival is found murdered. You'll find a delicious mix of personalities as a handsome and clever detective joins forces with Moira and her young daughter to get to the bottom of the mess in which the daring deli owner finds herself. Toss in a marvelous mix of helpful and not so helpful townsfolk, and you've got one fast-paced and entertaining Cozy Mystery, set on the shores of lovely Lake Michigan.
Pastrami on Rye: An Overstuffed History of the Jewish Deli
by Ted MerwinThe history of an iconic culinary institution. Winner of the 2015 National Jewish Book Award in Education and Jewish Identity from the Jewish Book Council. For much of the twentieth century, the New York Jewish deli was an iconic establishment in both Jewish and American life. As a social space it rivaled—and in some ways surpassed—the synagogue as the primary gathering place for the Jewish community. In popular culture it has been the setting for classics like When Harry Met Sally. And today, after a long period languishing in the trenches of the hopelessly old-fashioned, it is experiencing a nostalgic resurgence. Pastrami on Rye is the first full-length history of the New York Jewish deli. The deli, argues Ted Merwin, reached its full flowering not in the immigrant period, as some might assume, but in the interwar era, when the children of Jewish immigrants celebrated the first flush of their success in America by downing sandwiches and cheesecake in theater district delis. But it was the kosher deli that followed Jews as they settled in the outer boroughs of the city, and that became the most tangible symbol of their continuing desire to maintain a connection to their heritage. Ultimately, upwardly mobile American Jews discarded the deli as they transitioned from outsider to insider status in the middle of the century. Now contemporary Jews are returning the deli to cult status as they seek to reclaim their cultural identities. Richly researched and compellingly told, Pastrami on Rye gives us the surprising story of a quintessential New York institution.
Pastry Love: A Baker's Journal of Favorite Recipes
by Joanne ChangA must-have baking bible from the James Beard award–winning baker and owner of the beloved Flour bakeries in Boston. James Beard award–winning baker Joanne Chang is best known around the country for her eight acclaimed Flour bakeries in Boston. Chang has published two books based on the offerings at Flour, such as her famous sticky buns, but Pastry Love is her most personal and comprehensive book yet. It includes 125 dessert recipes for many things she could never serve in the setting of a bakery--for example, items that are best served warm or with whipped cream on top. Nothing makes Chang happier than baking and sharing treats with others, and that passion comes through in every recipe, such as Strawberry Slab Pie, Mocha Chip Cookies, and Malted Chocolate Cake. The recipes start off easy such as Lemon Sugar Cookies and build up to showstoppers like Passion Fruit Crepe Cake. The book also includes master lessons and essential techniques for making pastry cream, lemon curd, puff pastry, and more, all of which make this book a must-have for beginners and expert home bakers alike. *One of Food & Wine’s Essential New Cookbooks for Fall**One of Food52’s Best Cookbooks of Fall 2019**One of Bon Appetit’s Fall Books We’ve Been Waiting All Summer For*
Pastry Queen Parties: Entertaining Friends and Family, Texas Style [A Cookbook]
by Rebecca Rather Alison OresmanNo one captures big-hearted, big-hatted Texas hospitality like Rebecca Rather. In Pastry Queen Parties, her eagerly awaited third book, Rebecca celebrates her home state's love of good company and great food. Traversing the Lone Star state's rich culinary landscape, Rebecca offers up a bevy of revel-ready menus for:* A West Texas ranch-style supper * Tex-Mex hacienda dining in San Antonio* A Gulf Coast summer beach bonanza* A small town homecoming picnic* A big city cocktail party* A sweet and sunny Hill Country garden party More than 100 recipes for starters, sides, main dishes, desserts, and drinks showcase Rebecca's bold and bounteous style of cooking. There's mouth-watering inspiration on every page: dig into a West Texas--sized plate of Beer-Braised Short Ribs, Green Tomato Macaroni and Cheese, and Butter Beans and Mixed Greens; or savor soul food San Antonio style with heaping helpings of Rosa' s Red Posole and Fiesta Chiles Rellenos. But save room for one of Rebecca's justly famous desserts: maybe a piece of that sky-high Giant Chocolate Cake with Cowboy Coffee Frosting, or a couple of Chubby's White Pralines, or-hey, those S'mores Cupcakes look pretty great . . . . Plentiful stories and useful cooking and entertaining tips from Rebecca and other great Texas hosts and hostesses, a roster of "party express" recipes to pull together quickly, and more than 100 gorgeous scenic and food photos from across the state, make Pastry Queen Parties an irresistible invitation to do it up big, Lone Star style.From the Hardcover edition.
Pastry for Beginners: Step-by-Step Recipes for Sweet and Savory Treats
by Sharon GlascoeBecome a pastry aficionado with this all-in-one pastry cookbookBaking beautifully golden, buttery pastries from scratch may seem intimidating—but all it takes is a tasty recipe and some trustworthy guidance. This pastry cookbook is for the home baker who wants to up their baking skills with picture-perfect pastries.This pastry cookbook includes step-by-steps and photos for fundamental dough-making techniques, like blind baking pie dough, kneading soft yeasted breads, laminating an airy puff pastry, and piping a light choux pastry; as well as dozens of recipes for flaky and flavorful sweet and savory pastries.This pastry cookbook includes:Knead-to-know—An overview covers pastry terminology, essential equipment and ingredients, as well as tips for prepping and handling your dough.Dough not 'doh'—Become an expert on pastry-making with easy-to-follow master dough recipes, as well as troubleshooting for any pastry problems.Pastry perfected—Try your hand at mouthwatering recipes for tarts, turnovers, eclairs, and more.Uncover the secrets of pastry-making with the foolproof guidance of this pastry cookbook.
Pastry: A Master Class for Everyone, in 150 Photos and 50 Recipes
by Richard Bertinet“Beautiful and instructive, this is the book to tempt you to reach for the flour and butter and gorge yourself silly”—from the James Beard Award–winner (Fork).Whether attempting the elusive perfect tart crust or the ever-vexing handmade puff pastry, making from-scratch pastry is the baker’s pinnacle of achievement—and arguably the most challenging of all skills. In Pastry, renowned British baker Richard Bertinet demystifies the art of handmade pastry for aspiring bakers of all abilities. Using crystal-clear instructions, step-by-step photography, and fail-proof weight measurements for ingredients, Bertinet teaches readers how to make the four different types of pastry—savory, sweet, puff, and choux—and shares 50 rustic, mouthwatering recipes.“A no-nonsense collection of pastry recipes from a career baker, enhanced by terrific step-by-step photography. Bertinet has an amazing ability to get complex ideas across, clearly and simply.” —Financial Times“It’s the kind of introduction to pastry that I wish someone had given me long ago, so I might have avoided all the tart- and pie-crust disasters that have plagued my kitchen over the years.” —Saveur“Richard’s cookery school in Bath is one of the places to learn baking, but if you can’t get there, this book is the next best thing to sharpen up your pastry skills.” —BBC Good Food“Delicious . . . Proving that everyone can cook pastry.” —Homes & Gardens“Since the text runs the gamut from simple how-tos to complex recipes, novice bakers and veterans who know the way around a tart pan will both find a treasure trove of flaky, scrumptious possibilities from a master chef and wise teacher.” —Shelf Awareness for Readers
Pathology of Dental Infections: And Its Relation To General Diseases - History Of Dentistry
by Weston A. PriceWeston A. Price’s "Pathology of Dental Infections: and Its Relation to General Diseases - History of Dentistry" is a groundbreaking work that explores the intricate connections between oral health and overall well-being. Drawing on his extensive research and clinical experience, Dr. Price provides a comprehensive examination of how dental infections can influence systemic health, shedding light on a crucial yet often overlooked aspect of medicine.In this seminal book, Dr. Price delves into the pathology of dental infections, offering detailed explanations of the mechanisms by which oral bacteria can impact other parts of the body. He meticulously documents the links between dental conditions and a range of systemic diseases, including heart disease, arthritis, and neurological disorders, providing compelling evidence that underscores the importance of maintaining good oral hygiene."Pathology of Dental Infections" is not only a thorough exploration of dental pathology but also a rich historical account of the evolution of dentistry as a medical science. Dr. Price traces the development of dental practices and treatments, highlighting significant milestones and influential figures in the history of dentistry. This historical perspective enriches the reader’s understanding of how modern dental practices have been shaped by centuries of medical advancement.Weston A. Price’s "Pathology of Dental Infections" is an essential read for dental and medical professionals, as well as anyone interested in the profound connections between oral health and general diseases. Its blend of rigorous research, clinical insights, and historical context ensures that it remains a cornerstone reference in the fields of dentistry and holistic health.
Pathways to African Food Security: Challenges, Threats and Opportunities towards 2050 (Earthscan Food and Agriculture)
by Ken E. Giller Michiel De HaasThis book examines Africa’s current food system and future challenges for food security over the next 25 years.Africa is on the rise and by 2050, the continent will be home to a quarter of the world’s population. The analysis presented in this book clearly shows that the African food system needs to transform at a much faster pace to ensure that the people it serves are food secure. This book begins with four contrasting case studies that focus on country-specific challenges in Egypt, Ethiopia, Senegal and Zimbabwe. This is followed by 15 thematic chapters organised in three sections on challenges, threats and opportunities. Individual chapters address a wide range of topics including climate change, water security, farm sizes, crop yields, conservation trade-offs, food prices, trade, conflict and structural change. The book concludes by discussing key pathways to improve Africa's food system and food security for the decades ahead.This book is essential reading for students, scholars and practitioners who work on global food security, sustainable food systems, food, health and nutrition and African development.
Pati Jinich Treasures of the Mexican Table: Classic Recipes, Local Secrets
by Pati JinichThe &“buoyant and brainy Mexican cooking authority&” (New York Times) and star of the three-time James Beard Award-winning PBS series Pati&’s Mexican Table brings together more than 150 iconic dishes that define the country&’s cuisine Although many of us can rattle off our favorite authentic Mexican dishes, we might be hard pressed to name more than ten. Which is preposterous, given that Mexico has a rich culinary history stretching back thousands of years. For the last decade, Pati Jinich has sought out the culinary treasures of her home country, from birria, to salsa macha, to coyotas, to carne asada. Many of these dishes are local specialties, heirlooms passed down through generations, unknown outside of their original regions. Others have become national sensations. Each recipe is a classic. Each one comes with a story told in Pati's warm, relatable style. And each has been tested in Pati's American kitchen to ensure it is the best of its kind. Together, these essential recipes paint a vivid picture of the richness of Mexico.
Pati's Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati JinichThe host of the highly popular PBS show Pati's Mexican Table shares everyday Mexican dishes, from the traditional to creative twists.Pati Jinich has a mission. She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think.Surprising in their simplicity and freshness, Pati's recipes incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico.Dishes like Chicken à la Trash (it’s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You’ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas.Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga—(you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (“a Mexican party in a bowl”), which she served on her wedding day. Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies (sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.
Patientengespräche führen für Dummies (Für Dummies)
by Levent-Jeremie Kan Petra HinzEin unverblümt praxisnahes Handbuch für mehr Verständnis für beide Seiten Verstehen und verstanden werden – nicht selten ein Problem zwischen Behandelnden und Patient. Das kann dieses Buch ändern. Aus verschiedenen Perspektiven stellen Ihnen die Autoren die Ursachen des vielschichtigen Kommunikationsproblems differenziert sowie zielgerichtet vor. In Form von Denkanstößen, Empfehlungen und praktischen Übungen bieten Sie Ihnen auch greifbare Lösungen dazu an. Dabei erklären sie, wie Sie sie erfolgreich auf Ihre individuelle Situation übertragen. In welche Themenschwerpunkte Sie sich hineinarbeiten, welche Ziele Sie sich setzen – all das bleibt Ihnen überlassen. Sie erfahren Was Behandelnder und Patienten jeweils voneinander erwarten Wie Sie Fettnäpfchen und Konflikte vermeiden Welchen Einfluss Ihre Patientengespräche auf Ihren beruflichen Erfolg nehmen
Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill
by Karen Adler Judith FertigWhen the weather’s warm, cooking outside on the grill is no chore. To broaden your grill-marked possibilities beyond chicken and steak, give pizza a whirl. Authors Karen Adler and Judith Fertig walk you through all the steps of preparing the perfect homemade pizza, and then cooking it on a hot grill. It’s easy: smaller pizzas go directly onto the grates, cooking in a flash. Larger pizzas can go onto pizza stones or into pizza oven attachments built for gas or charcoal grills. And of course, the vegetable and meat toppings can be cooked on the grill, too, for a fully al fresco meal. Adler and Fertig even suggest grilled salads and sides to round out your meal, using up garden-fresh produce in the process! With 100 versatile and easy recipes for flatbreads, bruschetta, and panini, and more, you can choose from the classic Pepperoni and Mushroom Pizza with a Kiss of Smoke and Spinach Artichoke Pizza with Wood Smoke, to the more exotic Thai Shrimp Pizza with Coconut and Chiles or Lebanese Flatbread with Feta, Za’atar, and Chives, as well as gluten-free and vegan twists. Put pizza on the menu (and on the grill) tonight!
Patisserie Made Simple: From Macaron To Millefeuille And More
by Edd KimberMost of us have been wowed by the delights of French patisserie. Now Edd Kimber shows you how to recreate these recipes at home. With step-by-step photographs for basic pastry and icings, Edd guides you through the techniques, taking the fear out of a Genoise sponge and simplifying a croissant dough. Chapters include: * Sweet Treats featuring Classic Financiers, Canneles and Eclairs * Desserts & Cakes such as Cherry Clafoutis and Buche de Noel * Pastry including basic recipes for pate sablee and pate sucree and recipes to use them in * Basics - the essential icings and creams, such as Mousseline and Creme Chantilly Edd's mouthwatering recipes use bakeware found in home kitchens (no need for expensive or complex equipment) so you too can create perfect patisserie.
Patisserie Made Simple: From macaron to millefeuille and more
by Edd KimberMost of us have been wowed by the delights of French patisserie. Now Edd Kimber shows you how to recreate these recipes at home. With step-by-step photographs for basic pastry and icings, Edd guides you through the techniques, taking the fear out of a Genoise sponge and simplifying a croissant dough. Chapters include: * Sweet Treats featuring Classic Financiers, Canneles and Eclairs * Desserts & Cakes such as Cherry Clafoutis and Buche de Noel * Pastry including basic recipes for pate sablee and pate sucree and recipes to use them in * Basics - the essential icings and creams, such as Mousseline and Creme Chantilly Edd's mouthwatering recipes use bakeware found in home kitchens (no need for expensive or complex equipment) so you too can create perfect patisserie.