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Picades: El secret de la cuina catalana
by Ramón ParelladaLes receptes de padrines, mestresses i fondes Les picades han estat un tresor gelosament custodiat per les padrines que, arribat el moment, només el confiaven a les seves filles. Així és com ens han estat transmeses fins avui: el gran secret de la cuina catalana. Una cuina que té la seva ànima al rebost, on s'hi guarden les fulles de llorer, les cabeces d'all, les cebes, quatre ametlles i pinyons, uns ramets de farigola i romaní, així com les sardines de la costa, el pa sec i el vi ranci, i on s'hi assequen els bolets i alguna tòfona del bosc. Amb aquests ingredients humils, l'alquímia del morter dona personalitat als plats i els omple d'aromes. El llibre aplega picades trobades arreu del país, del Pallars a l'Urgell, de l'Empordà al Delta de l'Ebre... I amb la voluntat de preservar-les, hi hem incorporat noves picades saboroses i originals i més receptes de padrines, mestresses, fondes i cuiners, que demostren per què en qualsevol casa catalana cal tenir sempre a punt el morter. Il·lustracions d'Inés Bordas.
Pick Me!
by Max AmatoFive ice cream cones are eager to get picked -- until they realize what it means!Fudge, Mint, Berry, Bean, and Candy each think they are the MOST delicious ice cream cone around. But when Rocky Road arrives to deliver the scoop that "getting picked" means getting eaten, these silly cones earn their just desserts!
Pickle & Ferment: Preserve Your Produce & Brew Delicious Probiotic Drinks
by Susan Crowther Julie Fallone60 classic and unique recipes for probiotic-rich ferments such as sauerkraut, pickled veggies, salsas, kimchi, sourdough, jun tea, and more! Fermenting, in the simplest definition, is changing food into a healthier version of itself—a version that basically stays fresh, forever. Sounds kind of magical, doesn&’t it? It kind of is. Fermenting is what happens when you mix two things together: food and salt. As soon as food and salt are combined, they wake up microbes—bacteria and yeast that are living in and on the food. This book explores a specific type of fermentation: raw pickling or live-fermentation. Live-fermented foods are the healthiest to eat and easiest to make. Live-fermentation is simpler than canning and the food lasts longer than freezing. This technique saves time and energy, as it cuts down on heating and cooking. Live-fermented foods do not require refrigeration. Plus, they can stay fresh indefinitely. In addition to saving energy costs, fermenting increases a food&’s health benefits. Live-fermented foods are healthier than their original raw products. Vital nutrients and vitamins—often destroyed with heating—are not only kept alive, but improved. And other nutrients are actually created during fermentation. Susan Crowther and Julie Fallone offer step-by-step instructions for pickling and fermenting all kinds of produce from carrots to garlic to sweet potatoes, plus offers recipes for Live-Fermented Hot Sauce, Fermented Hot Honey, and more unique and healthy goodies. Readers will also find recipes for kombucha, jun tea, and other probiotic drinks. Finally, there's an abundance of recipes for incorporating your probiotic-rich ferments into other recipes, such as Healthier Hummus, Jun Sourdough Bread, Cultured Muffins, and even . . . wait for it . . . Chocolate Sauerkraut Cake!
Pickle Party! (Step into Reading)
by Frank BerriosNetflix's Waffles + Mochi is an all-new children&’s show from President Barack and Michelle Obama&’s production company, Higher Ground Productions! Waffles and Mochi&’s friend Kennedy loves all kinds of pickled food. But when they try to get pickles for her birthday party, Waffles and Mochi learn that pickles aren&’t made quickly. Boys and girls ages 4 to 6 will love all the delicious details in this Step 2 Step into Reading leveled reader, which includes over 30 stickers. Step 2 readers use basic vocabulary and short sentences to tell simple stories. Step 2 is for children who recognize familiar words and can sound out new words with help. Join Waffles and Mochi for global adventures that reveal the stories behind our food. Produced by President Barack and Michelle Obama&’s Higher Ground Productions and streaming on Netflix, Waffles + Mochi is an entertaining mix of puppetry, animation, celebrity chefs, and famous guest stars. This delightful new show introduces young children and their families to a world of cooking and fearless eating.
Pickle Words: Crunchy, Punchy Pickles and Poetry
by April Pulley SayreThis sweet and spicy celebration of all things pickled is the perfect poetry picture book for foodies of all ages!Open this book to savor a riotous rainbow of pickles. Not just green cucumbers, but yellow peppers, pink cabbages, and purple plums! Pickles come in all shapes and sizes—and so do the words that describe them. Punchy poetry and zesty art tell the story of a diverse community drawn together by their love of pickles. From kosher dills to sweet chutney to tangy kimchi, Pickle Words describes them all in this global tour of pickled foods. Back matter includes the science of pickling, an easy recipe for refrigerator pickles, and a visual glossary of pickles from around the world.
Pickled, Potted, and Canned: How The Art and Science of Food Preserving Changed the World
by Sue ShephardWe may not give much thought to the boxes in our freezers or the cans on our shelves, but behind the story of food preservation is the history of civilization itself. The development of portable, preserved food enabled the great explorers to travel into the unknown and gradually map the planet, facilitated the conquest of new territories, and created routes for the expansion of trade and the exchange of knowledge and culture that opened up our world. <p><p>In Pickled, Potted, and Canned, author Sue Shephard weaves together the stories of the inventors -- and inventions -- in a lively and richly detailed narrative that spans centuries and continents. It is a tale filled with extraordinary characters, old legends, and new revelations: how Attila the Hun and his men "gallop cured" their meat; how cooks became chemists and chemists became cooks and how some even lost their lives, like seventeenth-century statesman and philosopher Francis Bacon, whose death was caused by an experiment with a frozen chicken. <p><p>From the primitive techniques of drying and salting to the latest methods that have allowed us to feed men in space, Pickled, Potted, and Canned gives us fascinating insights into the histories, cultures, and ingenuity of people inventing new ways to "cheat the seasons."
Pickled: From curing lemons to fermenting cabbage, the gourmand's ultimate guide to the world of pickling
by Kelly CarrolataIn a culinary pickle? Not anymore!Once a dreary necessity, pickling has turned into a culinary art form, with pickled components popping up in four-star restaurant dishes and trendy drinks across the country. Now you too can create your own gourmet preserved ingredients and explore the flavor-packed potential of fermentation!Pickled features a range of accessible techniques, as well as recipes that highlight your favorite tastes, including:Pickled FigsAsian Chopped Salad with Crispy Noodles and KimchiGreen Coriander ChutneyWatermelon Cosmo With helpful asides that delve into the science and history of this previously humble practice, this cookbook is your delicious entry into the world of gourmet pickling.
Picklehead: From Ceylon to suburbia; a memoir of food, family and finding yourself
by Rohan CandappaRohan Candappa, author of bestselling humour books such as the Little Book of Stress and The Curious Incident of the Weapons of Mass Destruction, is the son of a Sri Lankan father and Burmese mother. He grew up small and round in South London, riding his chopper bike and supporting Leeds United. But every day his mother would conjur delicious meals out of thin air. His father cooked too, with fiery flavourings, black curries and green coriander chutneys. Their home became the focus for family gatherings and feasts of such delicacy and exoticism that you'd never have known Norwood lay outside the window.Yet somewhere in his twenties Rohan forgot his culinary heritage and it wasn't until he was bringing up his own young family that he began to think more about his identity as a second generation immigrant and the binding, identifying power of the family meal caught his imagination.And so he began this beautifully written, funny, poignant memoir of his heritage and his home. Of curry leaves and curried chips. Hot chillis and hot dogs. Pataks and Heinz. About the past and the present - and the place where time should cease to matter... the family kitchen.
Pickles & Relishes: From apples to zucchini, 150 recipes for preserving the harvest
by Andrea ChesmanThese 150 quick-and-easy recipes turn bumper crops into mouthwatering pickles and relishes, using little or no salt. All techniques meet current USDA guidelines.
Pickles and Ice Cream: A Bizarre Pregnancy Cravings Cookbook
by Juarez Rodriques Vicky Jacob-Ebbinghaus<P>Wry, humorous, and shockingly beautiful, Pickles and Ice Cream: A Bizarre Pregnancy Cravings Cookbook is a collection of some of the most outlandish things moms-to-be crave. <P>Peculiar recipes like "Oreos and Toothpaste" or "Tomato Soup with M&Ms" are photographed like gourmet meals and accompanied by short stories about the women who craved them. Each dish has also has been tasted and reviewed by the authors so you don't have to!
Pickles and Ice Cream: Gastronomic Delights for Every Pregnancy Craving
by Vicky Jacob-Ebbinghaus Juarez Rodrigueshttps://www.youtube.com/watch?v=CJm1VyB9ENQ&feature=youtu.beHusband-and-wife design team Vicky Jacob-Ebbinghaus and Juarez Rodrigues set up their hugely popular website eatingfortwocookbook.com when they started interviewing pregnant women on their strangest cravings.They 'cooked', tasted, rated and photographed each discovery, giving it the look of haute cuisine and a similarly fancy-sounding name. When they posted these creations on their blog, the crowd went wild with reposts and tags. More and more pregnant women submitted their cravings for the 'Vicki and Juarez treatment' and soon media pundits were raving. Pickles and Ice Cream feature 75 almost- never-before-seen recipes, uniquely beautiful (even if their appeal as food might be questionable) photographs of the recipes, along with the stories of the pregnant women who dreamed them up.
Pickles and Preserves
by Andrea WeiglAndrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks.Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty classic and inventive recipes--from Dilly Beans and Pickled Okra to Muscadine Jam and Habanero Gold Pepper Jelly--will have beginners and veterans alike rolling up their sleeves.
Pickles to Pittsburgh
by Judi BarrettIN THIS CHARMING SEQUEL to the classic Cloudy With a Chance of Meatballs, Kate and Henry eagerly await Grandpa's return from a vacation that his postcard says has been one of the best and most unusual ever. Thinking about that postcard Kate drifts off to sleep that night and . . . "With Henry as my co-pilot . . . ' she visits the strange land of Chewandswallow-a land characterized by massive amounts of food, immense carrots, leafy jungles of lettuce, and tuna fish sandwiches do gigantic they have to be moved by helicopters. What the people of Chewandswallow are doing with all that food is most intriguing of all. Fans of Cloudy With a Chance of Meatballs will applaud this return trip with its underlying message of generosity and a world of community. Picture Descriptions are in Brackets
Pickles, Illustrated: A Cookbook of 36 Recipes and Briny Miscellany
by Karen Solomon"From the traditional sour dill and sauerkraut to the unique burdock pickles and green strawberry salsa, this book has something for every pickle lover." —Library Journal Ready to get pickling? This brightly illustrated guide is your invitation to a voyage down the Great Pickle Highway, with 36 recipes for famous and funky ferments, along with a jarful of fascinating pickle tidbits and lore.Pickled foods come in all shapes and sizes, from spicy, bold shreds of classic kimchi to slightly sweet, crunchy bread and butter discs. Inside Pickles, Illustrated, you’ll discover four categories of pickles: sour-ish, savory-ish, sweet-ish, and spicy-ish. Recipes for classics such as Pickled Red Onion sit alongside deeper cuts like Spicy Blackened Szechuan Pickled Peppers—all delicious options for your next charcuterie board. Instructions for each recipe include the preferred pickling method as well as expert guidance on the type of salt best suited for that particular pickled delicacy (whichever fruit, veggie, seafood, or mix of ingredients it may be). The four preserving methods employed throughout are: Quick pickles, or quickles Refrigerator pickles Fermentation Salt-curing Sprinkled among the recipes are salty bits of pickle culture and traditions from around the world, like the origins of Kimchi Day in Korea and the history behind the ubiquitous pickle holiday ornament. In a pickle to find a gift for the pickle lover in your life? Relish this moment—you’ve found it!DELICIOUS PICKLE RECIPES: With this book, you can delight in beautiful illustrations celebrating pickled foods and learn to make delicious pickles, too. Explore gut-health-supporting fermented classics like the Kosher Dill or unexpected twists like Green Strawberry Salsa to add new staples to your culinary repertoire. GIFT FOR PICKLE LOVERS: Your pickle-obsessed friend has been waiting for this book their whole life. Pickles, Illustrated is a terrific gift for any pickle person, on its own or paired with a bountiful jar of pickles, a set of canning jars, or a charcuterie set. PICKLE PRIDE: Whether displayed lovingly on a coffee table, propped up next to a cheese board shared with friends, or arranged with other cookbooks on a shelf, this beautifully illustrated recipe book is just as fun to look at as it is to use.Perfect for: Pickle enthusiasts of all ages Charcuterie lovers Novice or experienced preservers Home cooks of all levels Vegetarians, flexitarians, and anyone looking to add more fermented foods into their diet Fans of Cheese, Illustrated
Pickles, Peaches and Chocolate
by Karen WardWelcome to my kitchen. Come with me as I share some of my favorite recipes and ideas for giving gifts of food. Let me illustrate how easy it can be to make those favorite recipes for friends and family. Determine the amount of time you have. Select your recipom the chapters, "No Cooking", "Some Cooking", and "Lot'sa Cooking". Then it's ready, set, gift! The recipes are perfect for year-round giving and contain a "gift presentation" idea for each recipe! Whether you're an experienced cook or new to the kitchen, this book is for you. Once these recipes become your favorites, you may find yourself always taking a gift of food wherever you go.
Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
by John CurrenceThe James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook.In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with colorful stories of his upbringing in New Orleans, his time living in Europe, and more—plus insightful reflections on today’s Southern culinary landscape.Pickles, Pigs & Whiskey features John’s one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South “Ramen” with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.
Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
by John CurrenceThe James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook.In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with colorful stories of his upbringing in New Orleans, his time living in Europe, and more—plus insightful reflections on today’s Southern culinary landscape.Pickles, Pigs & Whiskey features John’s one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South “Ramen” with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.
Picklicious!
by Andy MyerIf you ask a kid what their favorite snack is, most will say pizza, cupcakes, or ice cream. But not Alec SmartOCohe loves pickles None of his friends at school understand his taste for pickled treats, nor do his parents. However, one day, justawhen Alec is pondering how lonely it is to be the only pickle enthusiast around, he comes across a pickle delivery truck and decides to jump in What will happen when he arrives at the pickle factory? And who will he meet? The lesson learned in this humorous, pickle-filled adventure is that embracing your true colors brings with it special and tasty rewards a"
Pickling Everything: Foolproof Recipes For Sour, Sweet, Spicy, Savory, Crunchy, Tangy Treats (Countryman Know How #0)
by Leda MeredithFrom vegetables and fruits to eggs, cheese, and nuts, Leda Meredith unlocks the secrets to pickling everything. Pickling is more than a form of food preservation. It is also a way of turning mild-flavored vegetables and fruits into crunchy, tangy side dishes and intensely flavored condiments. In Pickling Everything, food preservation expert Leda Meredith covers the ins and outs of home pickling, explaining the differences between lacto-fermented probiotic pickles and vinegar-based pickling and how to pickle and can safely. She includes recipes for nuts, legumes, eggs, and meats, encouraging readers to try something new. The 80+ recipes include: Half Sours (deli dills) Tabasco-Style Hot Sauce 48-Hour Mixed Garden Pickles Spiced Pickled Plums Make the most of garden and farmers’ market abundance, create fabulous gifts, and expand your pantry with the unique flavors of pickled foods.
Pickling and Preserving: The Foxfire Americana Library (3) (The Foxfire Americana Library)
by Inc. Foxfire FundOut of the kitchens and cupboards of Appalachia comes a warmhearted collection of tried-and-true methods for pickling and preserving fruits and vegetables. Part history, part practical recipe book, here homegrown cooks offer advice on everything from bleaching and drying produce to harvesting your own sorghum and making homemade apple butter. Recipes include: Watermelon PicklesCucumber RelishSauerkrautQuince Honey Pear Preserves Mint Jelly Leather Breeches Beans
Pickling, Fermenting & Salad-Making: Vegetables with More Taste & Less Waste
by Alex Elliott-Howery Sabine Spindler85 Recipes for Enjoying Seasonal Veg! "The latest from Elliott-Howery and Spindler (Cornersmith: Recipes from the Café and Picklery) showcases the popular Australian restaurant&’s approach to fresh, seasonal ingredients with little waste." —Publishers Weekly Preserving, using up, and seasonal eating is the Cornersmith way. Since opening their neighborhood café in 2011, Alex Elliott-Howery and Sabine Spindler have been committed to sustainability, and their recipes always put veggies first. Quick recipes include roasted sweet potato and parsnip topped with feta and walnuts, or make a tabbouleh with leftover veg ahead of time for an autumnal evening. Cornersmith reinvents everyday sides with pickled veggies which can be stored for up to six months. Here, Alex and Sabine share their passion for cooking with minimal waste. In four chapters, one dedicated to each season, Cornersmith shows us the best way to use seasonal produce, before rounding off with three salad dressing, fermenting, and pickling guides and innovative ways to use kitchen scraps, such as using fruit peel to flavor oils. These recipes aren&’t about dieting, instead it is a must have for anyone interested in the food waste management trend, providing a road map for the future of food. Recipes include: Broad Bean & Pea Salad with Freekeh & Yogurt SauceKohlrabi, Radish & Tofu with Miso DressingPickled Asparagus with Garlic & LemonAsparagus & Watercress with Walnut & Orange VinaigrettePink Pickled EggsFried Green Tomatoes with Herbed KefirRhubarb & Red Onion RelishGrilled Pineapple, Sea Salt, Chilli, Mint & ChimichurriOven-Dried Preserved TomatoesFig & Herb Salad with Pearl Couscous, Toasted Hazelnuts & Za&’atarPickled Watermelon RindSummer Leaves, Pickled Stone Fruit, Ricotta & Salted Almonds
Picky: AS SEEN ON TOP JAW: the must-read memoir of a fussy child's journey to professional gourmet
by Jimi Famurewa'A culinary journey like no other - sharp, funny, and full of heart.' - JAMIE OLIVER'A rich and nourishing story of food and identity.' - ANGELA HUI'Exquisite, evocative writing from the heart, soul and very witty pen of Jimi Famurewa.' - ANDI OLIVER'Wonderful . . . This is a moving, charming but also wonderfully astute exploration of food today, across continents, and from the home table to the school canteen and the high-end restaurant. It's also a beautiful reminder that our appetites, like us, can transform beyond what we ever thought possible.' - RUBY TANDOH'A feast of a book packed to the brim with honesty, bravery, nostalgia and humour . . . Truly affecting and brilliantly written.' - CAROLINE EDEN'Shows us that food is never just food - it's memory, identity, and home. Jimi's journey from picky eater to food critic is a powerful reminder that what we eat can reconnect us to who we are, where we've come from, and who we're becoming.' - ASMA KHAN'Vivid, funny and deliciously frank, I tore through this like an after-school bag of Monster Munch.' - FELICITY CLOAKE---------Food is never just food. It is freighted with our upbringings, our heritage and our sense of self.Jimi Famurewa spends his days hunting out the very best food London has to offer and writing about it. But as a child, he hid gobbets of mash in his pocket at school, refused all vegetables and looked forward to Happy Meals in the back of a steamed-up car after late night football practice. He spent weekends in crowded flats at parties, watching his family preserve their Nigerian roots through jollof and fried plantain, as well as grow new shoots through American delights like Aunt Jemima's pancake syrup, furtively hidden in suitcases. But what happens when he grows up, stretching beyond the joyful chaos of his mother's kitchen and into the uncharted territory, unfamiliar flavours and overlapping identities of the adult world?With glorious dollops of nostalgia, Picky is as much a hymn to the gleam of the golden arches and the soft shine of worn formica as it is to opulent marble and tweezered micro herbs.
Picky: AS SEEN ON TOP JAW: the must-read memoir of a fussy child's journey to professional gourmet
by Jimi Famurewa'A culinary journey like no other - sharp, funny, and full of heart.' - JAMIE OLIVER'A rich and nourishing story of food and identity.' - ANGELA HUI'Exquisite, evocative writing from the heart, soul and very witty pen of Jimi Famurewa.' - ANDI OLIVER'Wonderful . . . This is a moving, charming but also wonderfully astute exploration of food today, across continents, and from the home table to the school canteen and the high-end restaurant. It's also a beautiful reminder that our appetites, like us, can transform beyond what we ever thought possible.' - RUBY TANDOH'A feast of a book packed to the brim with honesty, bravery, nostalgia and humour . . . Truly affecting and brilliantly written.' - CAROLINE EDEN'Shows us that food is never just food - it's memory, identity, and home. Jimi's journey from picky eater to food critic is a powerful reminder that what we eat can reconnect us to who we are, where we've come from, and who we're becoming.' - ASMA KHAN'Vivid, funny and deliciously frank, I tore through this like an after-school bag of Monster Munch.' - FELICITY CLOAKE---------Food is never just food. It is freighted with our upbringings, our heritage and our sense of self.Jimi Famurewa spends his days hunting out the very best food London has to offer and writing about it. But as a child, he hid gobbets of mash in his pocket at school, refused all vegetables and looked forward to Happy Meals in the back of a steamed-up car after late night football practice. He spent weekends in crowded flats at parties, watching his family preserve their Nigerian roots through jollof and fried plantain, as well as grow new shoots through American delights like Aunt Jemima's pancake syrup, furtively hidden in suitcases. But what happens when he grows up, stretching beyond the joyful chaos of his mother's kitchen and into the uncharted territory, unfamiliar flavours and overlapping identities of the adult world?With glorious dollops of nostalgia, Picky is as much a hymn to the gleam of the golden arches and the soft shine of worn formica as it is to opulent marble and tweezered micro herbs.
Picnic in Provence: A Tale of Love in France, with Recipes
by Elizabeth BardElizabeth and Gwendal decide to move to Provence, a land of blue skies, lavender fields and peaches that taste like sunshine. Part memoir, part chocolate-smudged family cookbook, Picnic in Provence reminds us that life, in and out of the kitchen, is a rendezvous with the unexpected.
Picnic: 125 Recipes with 29 Seasonal Menus
by DeeDee StovelCreate delicious and portable feasts for any occasion. Whether you’re headed to a neighborhood park, an elegant music festival, or the top of a mountain, DeeDee Stovel shows you how to create a tasty outdoor dining experience. With 125 recipes that include dishes like cucumber soup, lobster rolls, fried chicken, and apple cake, you’ll be amazed at the variety of foods that are well-suited for outdoor eating. Call up your friends, grab a blanket, and fill up your picnic basket!