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Pomegranates: 70 Celebratory Recipes [A Cookbook]
by Ann KleinbergThe culinary and mythological virtues of pomegranates have been extolled in art and literature since the time of the ancient Greeks, and these days the fruit is enjoying the spotlight as one of the hot new culinary trends. Famed for its tart, refreshing juice and for its symbolism of royalty and fertility, the pomegranate is guaranteed to perk up almost any meal. Whether an integral part of a dish's composition or adding a bit of color and surprise as a garnish, pomegranates bring beauty and stimulating flavor. POMEGRANATES offers the natural and cultural history of the pomegranate throughout the world; gives tips on how to buy, eat, and use this delectable fruit; and then dishes up a comprehensive collection of 70 pomegranate recipes.More and more people seem perfectly happy to wrestle with this amazing fruit to experience its hard-gotten but ultimately satisfying taste treasure. A fully illustrated celebration of the pomegranate and its many culinary uses, including 70 recipes. In two recent and major medical studies, the pomegranate has been shown to be a great source of antioxidants. Includes a historical and cultural perspective on the pomegranate. Reviews"The pomegranate has suddenly become the trendiest fruit around." --San Francisco Chronicle, January 14, 2004"Brighten holiday dishes with Pomegranates. A healthful source of antioxidants and vitamin C, [they] add a dash of jewel-like color to winter tables."--Country Living Gardener
Pomodoro!: A History of the Tomato in Italy (Arts and Traditions of the Table Perspectives on Culinary History)
by David GentilcoreA chronicle of the beloved base ingredient, from its origins, agricultural riches, and controversy to the passion, pride, and nostalgia it inspires today. Over time, the tomato has embodied a range of values and meanings. From its domestication in Central America, it has traveled back and forth across the Atlantic, powering a story of aspiration and growth, agriculture and industry, class and identity, and global transition. In this entertaining, organic history, David Gentilcore recounts the surprising rise of the tomato from its New World origin to its Old World significance. From its inauspicious introduction into Renaissance Europe, the tomato came to dominate Italian cuisine and the food industry over the course of three centuries. Gentilcore explores why elite and peasant cultures took so long to assimilate the tomato into Italian cooking and how it eventually triumphed. He traces the tomato's appearance in medical and agricultural treatises, travel narratives, family recipe books, kitchen accounts, and Italian art, literature, and film. He focuses on Italy's fascination with the tomato, painting a larger portrait of changing trends and habits that began with botanical practices in the sixteenth century and attitudes toward vegetables in the seventeenth and eighteenth centuries, and concluded with the emergence of factory production in the nineteenth. Gentilcore continues with the transformation of the tomato into a national symbol during the years of Italian immigration and Fascism and examines the planetary success of the "Italian" tomato today. &“Those with an interest in tomatoes, Italian life, or just cultural history in general may find this both enlightening and entertaining.&” —Diane Leach, PopMatters
Pomodoro!: A History of the Tomato in Italy (Arts and Traditions of the Table: Perspectives on Culinary History)
by David GentilcoreMore than just the beloved base ingredient of so many of our favorite dishes, the tomato has generated both profound riches and controversy in its farming, processing, exchange, and consumption. It is a crop infused with national pride and passion for those who grow it, and a symbol of Old World nostalgia for those who claim its history and legacy. Over time, the tomato has embodied a range of values and meanings. From its domestication in Central America, it has traveled back and forth across the Atlantic, powering a story of aspiration and growth, agriculture and industry, class and identity, and global transition. In this entertaining and organic history, David Gentilcore recounts the surprising rise of the tomato from its New World origin to its Old World significance. From its inauspicious introduction into Renaissance Europe, the tomato came to dominate Italian cuisine and the food industry over the course of three centuries. Gentilcore explores why elite and peasant cultures took so long to assimilate the tomato into Italian cooking and how it eventually triumphed. He traces the tomato's appearance in medical and agricultural treatises, travel narratives, family recipe books, kitchen accounts, and Italian art, literature, and film. He focuses on Italy's fascination with the tomato, painting a larger portrait of changing trends and habits that began with botanical practices in the sixteenth century and attitudes toward vegetables in the seventeenth and eighteenth centuries, and concluded with the emergence of factory production in the nineteenth. Gentilcore continues with the transformation of the tomato into a national symbol during the years of Italian immigration and Fascism and examines the planetary success of the "Italian" tomato today, detailing its production, representation, and consumption.
Poole's: Recipes and Stories from a Modern Diner
by Kaitlyn Goalen Ashley ChristensenFrom the acclaimed chef Ashley Christensen comes a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole's Diner. Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole's, honors the traditions of this celebrated cuisine, while introducing a new vernacular--elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahini; Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be.Poole's is also the story of how Christensen opened a restaurant, and in the process, energized Raleigh's downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen's generous spirit and belief that great cooking is fundamental to good living.With abundant, dramatically beautiful photography and a luxe presentation, Poole's is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.From the Hardcover edition.
Poor Man's Feast
by Elissa AltmanFrom James Beard Award-winning writer Elissa Altman comes a story that marries wit to warmth, and flavor to passion. Born and raised in New York to a food-phobic mother and food-fanatical father, Elissa was trained early on that fancy is always best. After a childhood spent dining everywhere from Le Pavillion to La Grenouille, she devoted her life to all things gastronomical, from the rare game birds she served at elaborate dinner parties in an apartment so tiny that guests couldn't turn around to the eight timbale molds she bought while working at Dean & DeLuca, just so she could make tall food.But love does strange things to people, and when Elissa met Susan -- a small-town Connecticut Yankee with parsimonious tendencies and a devotion to simple living -- it would change Elissa's relationship with food, and the people who taught her about it, forever. With tender and often hilarious honesty (and 27 delicious recipes), Poor Man's Feast is a universal tale of finding sustenance and peace in a world of excess and inauthenticity, and shows us how all our stories are inextricably bound up with what, and how, we feed ourselves and those we love.
Poor Man's Feast: A Love Story of Comfort, Desire, and the Art of Simple Cooking
by Elissa AltmanBased on the James Beard Award-Winning Blog Born and raised in New York to a food-phobic mother and a food-fanatical father, Elissa learned early on that fancy is always best. After a childhood spent dining at fine establishments, from Le Pavillon to La Grenouille, she devoted her life to all things gastronomical. She served rare game birds at elaborate dinner parties in an apartment so tiny that the guests couldn't turn around and bought eight timbale molds while working at Dean & DeLuca, just to make her food tall. Then, Elissa met and fell in love with Susan--a frugal, small-town Connecticut Yankee with a devotion to simple living--and it changed her relationship with food, and the people who taught her about it, forever. Told with tender and often hilarious honesty, and filled with twenty-six delicious recipes, Poor Man's Feast is a tale of finding sustenance and peace in a world of excess and inauthenticity, demonstrating how all our stories are inextricably bound up with how we feed ourselves and those we love.Includes a preview of Elissa Altman's memoir, Treyf: My Life as an Unorthodox Outlaw
Poor Man's Feast: A Love Story of Comfort, Desire, and the Art of Simple Cooking
by Elissa Altman&“[A] smart yet tender tale. . . . Sometimes heartbreaking, often hilarious . . . one of the finest food memoirs of recent years.&” —The New York Times Book Review For a woman raised by a weight-obsessed mother and a father who rebelled by sneaking his daughter out to lavish meals at such fine dining establishments as Le Pavillon and La Grenouille, food could be a fraught proposition. Not that this stopped Elissa Altman from pursuing a culinary career. Everything Elissa cooked was inspired by the French haute cuisine she once secretly enjoyed with her dad, from the rare game birds she served at extravagant dinner parties held in her tiny New York City apartment to the eight timbale molds she purchased from Dean & Deluca, just so she could make her food tall. All that elegance was called into question when Elissa fell in love with Susan, a small-town woman whose idea of fine dining was a rustic meal served on her best tag sale TV tray. Susan&’s devotion to simple living astounded Elissa, even as it changed the way she thought about food—and the family who taught her everything she understood about it—forever. Based on the James Beard Award–winning blog and filled with twenty-six delicious recipes, Poor Man&’s Feast is one woman&’s achingly honest, often uproarious journey to making peace with food and finding lasting love. &“A brave, generous story about family, food, and finding the way home.&” —Molly Wizenberg, New York Times–bestselling author of A Homemade Life &“Luminous writing.&” —Publishers Weekly &“Reminiscent of Elizabeth David, M. F. K. Fisher, A. J. Liebling . . . reflective of Laurie Colwin and her praise of simple, home-cooked, &‘real&’ food.&” —New York Journal of Books &“A beautiful story.&” —Deborah Madison, James Beard Award–winning author of Vegetarian Cooking for Everyone
Pop It in the Toaster Oven: From Entrees to Desserts, More Than 250 Delectable, Healthy, and Convenient Recipes: A Cookbook
by Lois DewittAre you pressed for time, too tired to cook just for yourself, or simply looking for something beyond a microwaved frozen meal or take-out food loaded with fat, salt, and preservatives? Busy people want a real oven-baked dinner without all the fuss (not to mention the leftovers!).The solution? The trusty toaster oven—which is designed to bake, roast, toast, and broil small portions of food both efficiently and economically. This amazing cookbook will show time-pressed cooks how to prepare delicious, healthy meals quickly and easily, while opening their eyes to the wide range of dishes that are possible with this often underutilized appliance. Pop It in the Toaster Oven will inspire any bored eater to break out of the toast function with recipes such as Buttermilk Pancakes, Minted Lamb Chops, Ginger Miso Calamari, Spicy Beef Fajitas, and Pear Praline Pie. With special tips on choosing the best toaster oven and the proper cookware to use, Pop It in the Toaster Oven will help readers to rediscover this wonderfully convenient appliance.
Pop It, Stir It, Fix It, Serve It: More Than 200 Quick and Delicious Recipes from Your Pantry
by Laura KarrFrom the over-scheduled, the inexperienced, and the fully prepared to the devoted camper/boater/tail-gater—anyone can have dinner on the table in no time with the flip of a lid. Following the success of Laura Karr’s The Can Opener Gourmet®, she offers 200 more quick, delicious and nutritious worry-free recipes in her second cookbook, Pop It, Stir It, Fix It, Serve It. With the new digital version of the book, all those delicious, timesaving meals and treats are right at your fingertips. It’s the perfect cookbook for busy people who like to maximize their time with minimum effort. Reminding us that canned foods are preservative-free, retain peak nutritional value from time of harvest, and are already washed, cooked, chopped and ready for use, Karr has developed recipes from starters to desserts based on these facts to shorten prep time for some of your favorites—all from the convenience of your cabinet.
Pop!: The Invention of Bubble Gum
by Meghan McCarthyGum. It’s been around for centuries—from the ancient Greeks to the American Indians, everyone’s chewed it. But the best kind of gum—bubble gum!—wasn’t invented until 1928, when an enterprising young accountant at Fleer Gum and Candy used his spare time to experiment with different recipes. Bubble-blowing kids everywhere will be delighted with Megan McCarthy’s entertaining pictures and engaging fun facts as they learn the history behind the pink perfection of Dubble Bubble.
Popcorn
by Patrick Evans-HyltonPopcorn is the great American munchie, and it deserves the creative gourmet treatment to rescue it from the pre-packaged microwave chemistry experiments available at every grocery store. Popcorn offers up nearly 70 tantalizing recipes-both savory and sweet-to ensure that popcorn is never boring again. Try tart and piquant Lemon-Pepper Popcorn or Classic Barbecue, or even Gorgonzola and Green Onion for something completely different. On the sweet side, the offerings include Hawaiian Luau (featuring coconut and white chocolate), Popcorn S'mores, and Bananas Foster (the popcorn version). Patrick Evans-Hylton also shows how to use popcorn as an ingredient in main course dishes such as Popcorn Shrimp and Fish Fry with Seasoned Popcorn which use popped popcorn as a coating ingredient. And the Chesapeake Crab Cakes are stunningly delicious!
Popcorn!
by Frances Towner GiedtPopcorn may be America's favorite snack food. Preserved cobs of popcorn thousands of years old have been found in Peru, Mexico, and the American Southwest. Memories are made of popcorn balls at Halloween and stringing popcorn to decorate the Christmas tree. Today, sitting through a movie without a bag of crunchy kernels is almost unthinkable. Popcorn is the ideal snack. Eaten without oil or butter, it's a skinny 27 calories per cup. Since it's a whole grain with a high fiber content, it has a well-deserved recommendation from both the American Cancer Society and the National Cancer Institute. Even the American Dental Association lists it as a wholesome snack! (Now, don't you feel virtuous?) But most of all, popcorn is fun to eat. Combined with some spices and herbs, it rivals the most expensive off-the-shelf snack but costs just pennies to make. Make it spicy for a sophisticated treat, or sweet to satisfy the kid in you. In Popcorn, award-winning author Frances Towner Giedt starts with the basics of how to make terrific popcorn, then shows you how to dress it up. Whether your taste runs to sweet or spicy, low-fat or fruity, you'll find more than 50 recipes here to excite, delight, and satisfy your urge for popcorn snacking
Popcorn! (Fountas & Pinnell Classroom)
by Owen McShanePop Goes the Popcorn Yum, that popcorn sure smells good. What turns those tiny kernels of corn into yummy popcorn? Read this book and find out.NIMAC-sourced textbook
Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio (California Studies in Food and Culture #42)
by Maureen B. Fant Oretta Zanini De VitaThe food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.
Poppy Cooks: 101 Recipes from the Potato Queen
by Poppy O'TooleYou asked, and she delivered—this is Poppy Cooks' all-potato cookbook. Whether you like them fried, baked, mashed, or roasted, TikTok's High Priestess of the Potato gives you the ultimate potato book.The spud—the humblest of ingredients—can be made into more than just mashed potatoes (but if it is mash, make it the best mashed potatoes ever), and in this book Poppy O'Toole celebrates the range and variety from just this one mighty ingredient. In these pages, Poppy gives you all the tools you need to achieve the perfect potatoes every time—whether it's a trusted roasted potato, a melt-in-the-mouth fondant, moreish fries and wedges or the perfect bake. Poppy includes all the most-loved potato dishes alongside mouth-watering international classics (think latkes, dauphinoise and patatas bravas), and even some old-school favourites (hello, potato smiles), not to mention a whole chapter dedicated to her sensational 15-hour potatoes.Across 101 recipes, Poppy shares her top tips and tricks for cooking with different methods and flavours to give you THE book you need to raise your spud game and cook like the Potato Queen herself.
Poppy Cooks: The Actually Delicious Air Fryer Cookbook
by Poppy O'TooleTHE #1 BESTSELLING COOKBOOK SENSATION IN THE UK!!!If you want to get the most out of your air fryer, then this is the book for you—100 easy, fool-proof and actually delicious air fryer recipes that won't break the bank!Here are 100 easy, fool-proof and actually delicious air fryer recipes, with hacks, tips and flavor hits guaranteed to make you the master of your air fryer in no time.Inside, TikTok superstar and professional chef Poppy O&’Toole gives you recipes with fantastic flavors and ideas. You can cook almost anything in your air fryer, so why not try:Meat: Try dishes like BBQ Pork Ribs, Lamb Chops or succulent Chicken Wings with a choice of addictive sauces.Fish: Spice up dinner with recipes for Honey Soy Salmon, Garlic Prawns or Coconut Shrimp.Spuds & Sides: Try the perfect Roast Potatoes with extra crunch, crispy Potato Skins or spiced Stuffed Peppers.Sweet Treats: Something for everyone with Strawberry Cheesecake Muffins, Spiced Donut Holes or vegan cookies with fully customizable flavors!With more of us relying on quick, affordable, low-energy cooking than ever before, Poppy Cooks is the only companion you need for mastering your air fryer.
Poppy Cooks: The Food You Need
by Poppy O'Toole"[Poppy&’s] recipes are unshowy, unfussy (for all her Michelin training) and simply make you want to go skipping into the kitchen to cook."—Nigella Lawson, Nigella.comWith Chef and TikTok sensation Poppy O&’Toole you'll learn the basics, up your cooking game, with delicious results every time.This is a cookbook with no judgement. Together, we&’ll learn how to make incredible food at home. We&’ll start with the basics: 12 core recipes (or go-to skills) that everyone needs to know, like how to make a pasta sauce, roast a chicken or make a killer salad dressing. Then we&’ll use these core skills as a base for delicious and adaptable recipes that will up your cooking game—the Staple, the Brunch, the Potato Hero (of course they make an appearance) and the Fancy AF. So, once you&’ve nailed that classic tomato sauce (which I promise will become the new go-to in your kitchen), you can stir it through pasta, or bake it with eggs for the perfect Shakshuka and, before you know it, you&’ll be getting real fancy and making a show-stopping Chicken Parmigiana to impress your friends. I'll walk you through 75 delicious recipes, including: • White Sauce: think Mac and Cheese and Bacon-y Garlicky Gratin. • Dough: easy flatbreads for Halloumi Avo Breads and Salmon Tikka wraps. • Emulsions: Chicken Caesar Salad with homemade mayo and next level Steak Béarnaise with Hollandaise and Crunchy Roast Chips. • Meringue: from Eton Mess Pancakes through to Simply the Zest Lemon Meringue PieWhether you&’re completely new to the kitchen or looking to elevate your basics with clever tricks, my step-by-step guidance will help you nail delicious food every time. As a Michelin-trained chef with over ten years&’ experience in professional kitchens, I&’ve done the years of training so you don&’t have to. It&’s okay to make a few mistakes along the way, and together, we'll help you fix them and achieve incredible results at home. I am passionate about the importance of great food at home, every day—it&’s what we all deserve. This is not just the food you want. It&’s the food you need.
Pops!
by Krystina CastellaCool + Sweet + Refreshing = Pops! This innovative book gives the ice pop a flavor makeover, providing more than 100 recipes and variations for irresistible concoctions you've never tasted before. You'll also learn fancy techniques for making whimsical pops that look as fun as they taste. Kids will enjoy the juicy pops and flip over the soda fountain and pudding pops. Grown-up kids will dig the energy-boosting coffee, tea, and healthy energy pops and delight in the sophisticated cocktail pops. And for the do-it-yourselfers, this book provides instructions for making your own pop molds from recycled housewares and even silicone. When it comes to pops, the possibilities are endless--and so much fun!
Poptails: 60 Boozy Treats Served on a Stick
by Erin NicholsCreate your own delectable, alcohol-infused gourmet ice pops for an enjoyable, grownup treat.SPIKE! FREEZE! ENJOY!Packed with recipes for cocktail-inspired gourmet ice pops, this book shows you how to make the coolest creations ever served on a stick. Nothing is more refreshing on a hot day than a cool ice pop. But why settle for boring old orange, grape or lime when Poptails offers cocktail-inspired delights for icy treats with an alcohol-infused kick. Perfect for pool parties, picnics or barbecues, the adult-only recipes in this book will put the happy in happy hour, including:• Lemon Drop• Mojito• Tequila Sunrise• Margarita• Piña Colada• Cosmopolitan• Dirty Martini• Bellini• White Russian• Festive Spiked EggnogThe perfect addition to the hip host’s library of tricks, these cocktails-on-a-stick are just the thing to surprise and impress partygoers who appreciate a frosty ice pop with a flavorful zing.
Por Amor Ao Caramelo
by Kyle Richards Mariana De Oliveira YonamineVocê já sonhou que tudo era feito de caramelo... e que você se deliciava comendo tudo o que podia ver? O livro "Por amor ao caramelo" é perfeito para você, mas não é um sonho, é real! Nele você encontrará tudo sobre o doce: sua história, os melhores tipos, como prepará-lo e tudo mais o que pode precisar. Mais de 50 receitas de sobremesas com caramelo de dar água na boca. Saboreie o mundo doce e irresistível do caramelo!
Por El Amor Al Caramelo
by Kyle Richards Moisés Moreno CostillaEn éste libro encontrarás recetas de todo tipo. Desde lo convencional hasta lo más extravagante. Y lo más importante, todo en base a caramelo. Además, encontrarás consejos que te ayudarán a preparar a la perfección algunas de las recetas de caramelo más exquisitas.
Porch Parties: Cocktail Recipes and Easy Ideas for Outdoor Entertaining
by Denise GeeWith this charming guide to casual outdoor entertaining by Denise Gee, belle-of-the-ball author of Southern Cocktails, party and decorating ideas have never been more simple or inspiring. Gee and acclaimed photographer Bobby Peacock crisscrossed the U.S. photographing their favorite porches and dreaming up fresh, summery spins on classic Southern drinks, resulting in 50 recipes for everything from punches to cocktailsincluding several nonalcoholic sippers and 10 uncomplicated snacks. Grab a bottle, whip up some Tipsy Tea or Prosecco Martinis, and take the party outside!
Pork
by Phil Vickery Simon BoddyThis celebration of all that is great about pork showcases its fantastic versatility. Chapters cover Shoulder & Ribs, Belly, Loin & Fillet, Ham, Bacon, Sausages and Oddbits (offal), and cover the recipes and techniques needed to make everything from Dry-cured Ham, Chorizo and Salami to Smoked Pig Cheek Pancetta and Black Pudding Fritters. The 100 international recipes hail from the USA, Spain, Italy, Germany, Hungary, France and India, among others, and explore the cooking and preserving of pork around the globe. The book also covers the rearing of pigs, including their feed regimes, day-to-day care and the best diets to produce flavoursome meat. Essential reading for pork lovers everywhere.
Pork Chop: 60 Recipes for Living High On the Hog
by Ray Lampe&“Deals with one often-overlooked main ingredient . . . this versatile and delicious cut of pig is something we&’re more than willing to read a whole book on.&” —Food Republic Pork chops are in! And no one knows more about them than Hall of Fame pitmaster Ray Lampe. They are lean, easy to cook, and the perfect protein choice for everyday meals. These sixty mouthwatering recipes celebrate this beloved cut in all its glory, capturing the splendor and range of chops with all their porky goodness in new and inspiring dishes, from Balsamic and Vanilla-Glazed Pork Chops to Spicy Pork Chop Lettuce Wraps. With as many recipe choices as there are cooking styles—batter and fry, marinate and grill, simmer and braise—this cookbook is a vital addition to any kitchen where meat&’s what&’s for dinner.
Pork: More Than 50 Heavenly Meals That Celebrate the Glory of Pig, Delicious Pig
by Cree LeFavourThe acclaimed author of Fish presents irresistible pork dishes from around the world, with 120 recipes comprising more than fifty meals.Pork celebrates the versatility, deliciousness, and global appeal of “the other white meat.” Five chapters are organized by flavor profile, including American, Bistro, Latin, Chinese and Japanese, and South and Southeast Asian. The recipes are grouped into complete meals featuring a main course of pork with a complementary grain, pasta, salad, or vegetable.This cookbook encompasses a wide range of techniques for expertly cooking many popular and surprising cuts of pork, from braising, sautéing, roasting, barbecuing, and stewing to serving it encased in soft, warm pasta, buns, or tortillas. Featuring a year’s worth of meals for all occasions, Pork will have cooks of all skill levels salivating.