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Salt to Taste: 100+ Protein and Salt-Rich Recipes for a Happier, Healthier You
by James DiNicolantonio Tricia WilliamsBestselling author James DiNicolantonio partners with acclaimed chef Tricia Williams to unlock the power of protein with 100 salt-infused recipes to help you perform better, live longer, and eat happier.Fuel your body and elevate your home cooking with Salt to Taste, an all-inclusive cookbook that combines high-quality protein-centric meals that feature the perfect balance of salt to help you achieve your best health.With a focus on maximizing protein intake, Salt to Taste presents a diverse selection of delicious, nutrient-dense recipes that satisfy every craving to help you manage your weight, level up your performance, recover from injury, and feel your best. From hearty breakfasts to mouthwatering dinners, sauces and accompaniments, salt blends, and everything in between, each recipe was carefully crafted by a cardiovascular expert and professional chef to deliver a powerhouse of protein, flavor, and flexibility. Unlike many high-protein cookbooks, Salt to Taste does not eliminate entire categories of foods but instead focuses on quality ingredients and minimal sugar and brings forth salt in a starring role to help you to achieve and sustain your long-term health goals.Sample Recipes Include: Raspberry Tahini Whey or Plant SmoothieBrownie Batter MuffinsHigh-Protein Green GazpachoHigh-Protein Smoky Tangy Sweet Potato SoupBuffalo Chicken SaladQuinoa-Crusted Chicken ParmesanChicken Pot Pie with Potato Biscuit CrustFried Egg Cheeseburger Collard WrapBeef Bolognese Spaghetti SquashPan-Roasted Black Sea Bass with Oranges, Pomegranates, and OlivesAir-Fried Coconut ShrimpBrussels Sprouts SlawGarlicky Broccoliand more!Salt to Taste has everything you need to make each meal a nutritious and flavorful experience and is perfect for any skill level. Get ready to transform your kitchen and your health with impactful meals and a dash of salt!
Salt to Taste: The Key to Confident, Delicious Cooking
by Marco Canora Cathy YoungThe key to confident cooking lies not in learning to follow intricate recipes but rather in mastering a select handful of truly appealing yet straightforward dishes that invite experimentation and improvisation to reflect the seasons and the cook's own palate. In Salt to Taste, Chef Marco Canora presents a tempting repertoire of 100 soulful recipes that embody this philosophy perfectly: food that is comforting and familiar but with a depth of flavor and timeless appeal that mark the dishes as true essentials of the contemporary table. Each meticulously written recipe offers insightful lessons drawn both from memories of his mother's cooking and his years as one of New York's most respected chefs, guiding the way to a delicious dish every time. Extensive chef's notes suggest ways to streamline the process and enhance the savory results, marrying the precision of the professional kitchen with the warmth of home cooking. Those looking to elevate their cooking from merely good to truly spectacular will find much here to inspire them, while those in need of culinary coaching will learn that creating greatness is within reach. With a little forethought, care, practice, and observation, any cook can quickly gain the confidence to "salt to taste."
Salt, Butter, Bones: Mastering the art of great cooking
by Nicole Pisani'Nicole is smart and generally brilliant' - Yottam Ottolenghi -Nicole Pisani - head chef at Ottolenghi's Nopi turned head chef at a London primary school - is one of the most exciting food talents around today. In this vibrant and beautiful cookbook she shares a treasured collection of recipes influenced by the many countries she's cooked in and the many chefs she's cooked with.Salt. Butter. Bones celebrates what each of these ingredients represent: taste, flavour and the essence of everything. Every recipe explores bold flavours and innovative pairings and yet retains an elegant simplicity - by treating each ingredient with the reverence it deserves.On top of chapters on fridge and larder staples; breakfast with friends; what to cook at the end of the day; and feasts to share with loved ones, Nicole explains some of the most innovative techniques in cooking today, ones that she developed during her many years as a chef in London's top restaurants, making them adaptable for home-cooking.Innovative and evocative, Salt. Butter. Bones is a is a celebratory cookbook that captures the elegance of simple ingredients, written by one of the most dynamic, inquisitive chefs around.
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
by Samin Nosrat*More than 1 million copies sold * New York Times bestseller * Winner of the James Beard Award and multiple IACP Cookbook Awards * Available as a Netflix series * Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared &“America&’s next great cooking teacher&” by Alice Waters. Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton!In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin&’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you&’ll ever need. With a foreword by Michael Pollan. *Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly, and more!*
Salt-Free Herb Cookery: Storey's Country Wisdom Bulletin A-97 (Storey Country Wisdom Bulletin Ser.)
by Edith StovelSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Salt: A World History (Core Ser.)
by Mark KurlanskyAn unlikely world history from the bestselling author of Cod and The Basque History of the WorldIn his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details, Salt is a supremely entertaining, multi-layered masterpiece.From the Trade Paperback edition.
Salt: Grain of Life (Arts and Traditions of the Table: Perspectives on Culinary History)
by Pierre LaszloFor the sake of salt, Rome created a system of remuneration (from which we get the word "salary"), nomads domesticated the camel, the Low Countries revolted against their Spanish oppressors, and Gandhi marched against the tyranny of the British. Through the ages, salt has conferred status, preserved foods, and mingled in the blood, sweat, and tears of humanity. Today, chefs of haute cuisine covet it in its most exotic forms—underground salt deposits, Hawaiian black lava salt, glittery African crystals, and pink Peruvian salt from the sea carried in bricks on the backs of llamas.From proverbs to technical arguments, from anecdotes to examples of folklore, chemist and philosopher Pierre Laszlo takes us through the kingdom of "white gold." With "enthusiasm and freshness" (Le Monde) he mixes literary analysis, history, anthropology, biology, physics, economics, art history, political science, chemistry, ethnology, and linguistics to create a full body of knowledge about the everyday substance that rocked the world and brings zest to the ordinary. Laszlo explains the history behind Morton Salt's slogan "When it rains, it pours!" and looks into the plight of the salt miner, as well as spectroscopy and nuclear magnetic resonance. Salt is a tour de force about a chemical compound that is one of the very foundations of civilization.
Salt: The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen
by Leslie BilderbackSalt has been an essential dining element since the invention of the kitchen table. But today, specialty salts come in a vast variety of forms and flavors. Smokey salts, salts infused with clay or charcoal, herby and spicy salts, salt with extra umami or a hint of sugar are being added to many recipes, to layer more flavor, and not simply to enhance the flavors already there. It’s a feast for the tongue, and colorful salts also add visual interest to dishes, and the varying textures add crunch.But how do you decide which to buy—and how do you get the most out of them once you’ve brought them back home to your kitchen? Salt will show you how to choose and how use them in simple, delicious recipes for every meal of the day. You will learn how to cook, cure, and bake with them. Plus, you’ll find a market guide that describes the different types of specialty and infused salts, discover ways to cook with salt blocks, and even how to organize your own salt tasting at home. More than 100 mouthwatering recipes—plus nearly 50 varieties of infused salts—with beautiful, full-color photography will help you transform this classic, humble ingredient into a star seasoning.
Salted Caramel Killer (Cupcakes in Paradise #3)
by Summer PrescottWhen the cat's away, the mice go sleuthing... Calgon, Florida seems like such a sweet, sleepy, beachside town, but there's trouble afoot. While her dashing detective hubby, Chas, is out of town, cupcake baker and wannabe sleuth, Melissa Beckett, along with her free- spirited bestie, Echo, finds herself smack dab in the middle of a murder investigation that turns out to be quite disturbing on several levels. A stalker, who is apparently looking to scare the daring duo, as well as their friends and family, and mysterious happenings, that don’t look like mere coincidence, put Missy, Echo, and everyone else in their lives, on guard. Frustrated Mortician and Coroner, Timothy Eckels pitches in to help when a belligerent and suspicious homicide detective focuses his investigation on the gal pals. Will Chas come home to find his lovely wife behind bars? Will Missy and Echo be able to elude the stalker who is haunting them all? You're going to love this fast-paced, delicious adventure! This exciting Cozy Mystery can be read as a standalone, but if you'd like to know more about Missy, Chas and the rest of the Calgon gang, their history can be found in the two series previous to this one. The first Missy and Chas series is Frosted Love Cozy Mysteries, and the second is The INNcredibly Sweet Series. Enjoy them all!
Salted and Cured: Savoring the Culture, Heritage, and Flavor of America's Preserved Meats
by Jeffrey RobertsFrom country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later the harvest—according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants. In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, industrial food to produce not only delicious but culturally significant cured meats. By rejecting the industry-led push for “the other white meat” and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal—snout to tail—today’s charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America’s culinary treasures, both old and new.
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes
by Mark BittermanJames Beard Cookbook Award Winner. IACP Cookbook Award Finalist in two categories. Mark Bitterman is a man truly possessed by salt. As "selmelier" at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. "Salt can be a revelation," he urges, "no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt's crystalline beauty, is as varied, or as storied." In Salted, Bitterman traces the mineral's history, from humankind's first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts. Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it--and becoming familiar with the primary types of artisanal salts available--you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he's detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman's mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain.Winner - 2011 James Beard Cookbook Award - Reference & Scholarship CategoryFrom the Hardcover edition.
Saltie: A Cookbook
by Anna Dunn Elizabeth Schula Caroline Fidanza Rebecca CollertonThe creators of this beloved Brooklyn eatery share seventy-five simple, sophisticated, and thoroughly satisfying recipes in this charmingly illustrated cookbook. Until it closed its doors in 2017, Saltie was one of the most beloved eateries in Williamsburg, Brooklyn. Created by three pioneers of the Brooklyn food scene, it won droves of devotees with its magnificent sandwiches, soups, egg bowls, drinks, and sweets. This cookbook features seventy-five recipes for all of these favorite foods, plus more than fifty color photographs and ten humorous drawings by Elizabeth Schula that capture the sense of commitment, locality, and belonging that this famed eatery cultivated. Full of surprising visuals, great recipes, and colorful storytelling, Saltie is at once a unique cookbook and a guide to good eating.
Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites [A Cookbook]
by Cynthia NimsThis collection of 75 recipes for savory puffs, chips, crackers, breads, nuts, veggies and meats puts a fresh, crunchy spin on homemade snacks. Are you ready to take your love of salty snacks to the next level? This collection of seventy-five recipes for veggie chips, cheese straws, toasted nuts, pita chips, herb crackers, savory cookies, and snack mixes puts a fresh, crunchy spin on homemade nibbles. So broaden your horizons beyond microwave popcorn and bagged chips to include inventive snacks like Roasted Chickpeas with Sumac, Coconut Crisps with Basil and Chiles, Salami Chips with Grainy Mustard Dip, Stilton and Walnut Pinwheels, and more. Indeed, with all the excess sodium and hidden preservatives in prepackaged foods, it's smart as well as delicious to make your own savory bites from scratch. Nutritious offerings like Parsnip and Carrot Chips, gluten-free recipes like Cumin Lentil Crackers, and the option to customize the amount of added salt (or alternative spices and sprinklings) will appeal to snackers of every stripe. Perfect for cocktail parties, after-school snack time, or anytime you need a nosh, this collection's easy techniques and exotic flavors are sure to delight anyone with a "salty tooth."
Salty Sweets: Delectable Desserts and Tempting Treats with a Sublime Kiss of Salt
by Christie Matheson“Her recipes will not only excite your palate but make you want to explore the world of salt as a superb flavor enhancer for desserts.” —Carole Bloom, author of Truffles, Candies, & ConfectionsDo opposites really attract? In the case of salty and sweet, you bet they do! Like peanut butter and jelly—itself a classic salty-sweet duo—these tastes were made for each other. Salt helps balance and heighten sweets, transforming ordinary candies into truly special confections. It brings out the complexities of chocolate, highlights the subtleties of fruit, makes nuts really pop, and turns caramel and butterscotch into pure ambrosia. The salty-sweet combination has swept the nation, with chefs, candy makes, and retailers all offering tantalizing sweets complemented with salt. Salty Sweets is the first cookbook to bring the phenomenon home. Christie Matheson offers 75 delectable ways to enjoy this tasty twosome, proving along the way that salty sweets are not the sole province of fancy chefs and trendy chocolatiers. ‘Salty sweets don’t have to be complicated to taste good,” she writes, and the scrumptious but simple recipes bear her out. Seven recipe chapters cover every sort of treat, from little bites to cookies, bars, cakes, puddings, fruit desserts, and even ice creams.“This book celebrates one of my secret palate pleasures: the combination of salt and sweet. I can’t wait to get in the kitchen with these recipes and start cooking!” —Gale Gand, James Beard Award–winning pastry chef “With Matheson’s enthusiasm and careful guidance, anyone can make her amazing desserts, which range from quick and simple sweets to more sophisticated creations.” —Joanne Chang, pastry chef/owner, Flour Bakery + Café
Salty, Bitter, Sweet
by Mayra CuevasA slow-burn romance in a cutthroat kitchen! There&’s more to becoming a top chef for 17-year-old Isabella Fields than just not getting chopped … especially when the chances of things heating up with an intriguing boy and becoming a food star in the kitchen are both on the chopping block.Aspiring chef Isa&’s family life has fallen apart after the death of her Cuban abuela and the divorce of her parents. She moves in with her dad and her new stepmom, Margo, in Lyon, France, where Isa feels like an outsider in her father&’s new life. Isa balances her time between avoiding the awkward, &“why-did-you-cheat-on-Mom&” conversation with figuring out how a perpetually single woman can at least be a perpetually single chef.The upside of Isa&’s world being turned upside-down?Her father&’s house is located only 30 minutes away from the restaurant of world-famous Chef Pascal Grattard, who runs a prestigiously competitive international kitchen apprenticeship. The prize job at Chef Grattard&’s renowned restaurant also represents a transformative opportunity for Isa who is desperate to get her life back in order—and desperate to prove she has what it takes to work in an haute kitchen. But Isa&’s stress and repressed grief begin to unravel when the attractive, enigmatic Diego shows up unannounced with his albino dog.How can Isa expect to hold it together when she&’s at the bottom of her class at the apprenticeship, her new stepmom is pregnant, she misses her abuela dearly, and things with the mysterious Diego reach a boiling point?Salty, Bitter, Sweet:Is a YA contemporary #OwnVoices novel written by CNN producer Mayra CuevasFeatures a Latina main character who is trilingualIs inspired by the author&’s relationships with food and familyExplores complicated family dynamics and relatable themes of friendship, acceptance, and learning to care for yourself
Salty, Cheesy, Herby, Crispy Snackable Bakes: 100 Easy-Peasy, Savory Recipes for 24/7 Deliciousness
by Jessie SheehanSnackable Bakes, a New York Times Best Cookbook of 2022, gets a salty remix with easy-peasy crackers, quick breads, hand-pies, and more. Jessie Sheehan’s lickety-split recipes, dynamic personality, and kitchen savvy advice have made her a beloved food personality on social media. In Salty, Cheesy, Herby, Crispy, she relies on the same assemble-in-minutes-with-everyday-ingredients mandate that has become her calling card, but now ventures into new flavor territory. Eschewing marshmallow creme in favor of pimiento cheese, Sheehan bakes up scrumptious, savory treats that are perfect for a snack board (“girl dinner,” anyone?), offer sustenance for game night, and can easily stand in for lunch or grace the table at brunch. Think Hot Pepper Jelly and Cream Cheese Stuffed Muffins, Smash Burger Hand Pies with Cheese, Pepperoni Pizza Galette with Ricotta, or some Butter Crackers with Melty Cheese and Sour Pickles. With classic snackable style, Sheehan also provides a few “shortcut” staples, like Magic Melted Butter Pie Dough and Quickest (yet Tastiest) Caramelized Onions. Fun, playful, and exceptionally delicious recipes, accompanied by gorgeous photographs, make this a must-have book for 2024 and beyond.
Salud con la edad: Una Vida De Bienestar Físico Y Espiritual
by M.d. Andrew WeilLa curación espontánea...Salud total en 8 semanas...Eating Well for Optimum Health...The Healthy Kitchen...en cada uno de sus admirados bestsellers, el Dr. Andrew Weil combina enfoques tradicionales y no tradicionales de la vida saludable. Su nuevo libro, Salud con la edad, está basado en la creencia del Dr. Weil de que hay mucho que podemos hacer para mantener el buen funcionamiento de nuestros cuerpos y mentes en todas las fases de la vida, aunque el envejecimiento sea un proceso irreversible. Enormemente informativo, práctico y estimulante, está repleto de la simpática franqueza y del sentido común que han caracterizado todos sus libros.Salud con la edad explica cómo envejece el cuerpo y describe diversos posibles elíxires para extender la vida hierbas, hormonas, «medicinas» anti-edad, remedios naturales, separando los mitos de los hechos, y delineando la diferencia entre ideas falsas y posibilidades reales. También detalla una dieta fácil que protege el sistemainmunológico y ayuda al cuerpo a ser más resistente. Ofrece gran cantidad de consejos prácticos sobre ejercicios, cuidados preventivos, control del estrés, y crecimiento espiritual, todo lo cual puede ayudarle a obtener una salud óptima durante el proceso de envejecimiento.Salud con la edad un libro para personas de cualquier edad es, hasta la fecha, el libro más importante y de mayor alcance de Andrew Weil.
Salud total en ocho semanas: Un Programa Probado Para Aprovechar Al Máximo El Poder Curativo Natural De Su Cuerpo
by M.d. Andrew WeilEn Salud total en ocho semanas, el Dr. Andrew Weil, uno de los médicos más brillantes y respetados de Estados Unidos, nos brinda su famoso programa para mejorar y mantener la salud el programa preferido de cientos de miles de estadounidenses.Salud total en ocho semanas concentra toda la pericia del Dr. Weil, tanto en medicina tradicional como alternativa, en un práctico plan que aborda la dieta, el ejercicio, el estilo de vida, la tensión y el medio ámbiente todos los aspectos de la vida diaria que afectan la salud y el bienestar. El Dr. Weil también nos muestra cómo su programa puede ajustarse a las necesidades específicas de las embarazadas, los ancianos, las personas pasadas de peso y aquéllos que están en peligro de contraer cáncer, entre otros.En esta edición actualizada, el Dr. Weil ha añadido los hallazgos más recientes acerca de temas tan cruciales como el colesterol, los antioxidantes, las transgrasas, las vitaminas y suplementos, los residuos tóxicos en los suministros alimenticios y los productos derivados de la soya, entre otros. Salud total en ocho semanas, un libro directo y alentador que promueve la prevención en el sentido más amplio de la palabra, ha demostrado ser y lo sigue siendo en esta versión actualizada un título esencial.
Saludable Mente: Hábitos para optimizar tu cerebro y mejorar tu salud a cualquier edad
by Marcos VázquezEl cerebro es lo que te hace ser tú mismo, y es mucho más moldeable de lo que piensas: lo esculpes con cada una de tus acciones. Además, investigaciones recientes afirman que no solo tiene la capacidad de cambiar, sino que lo hace constantemente. Cada experiencia vital moldea detalles microscópicos de tu esencia neuronal. Lo que haces altera lo que eres. El objetivo de este libro es ayudarte a entender mejor su funcionamiento, pero sobre todo, enseñarte a mejorarlo. Cuidar de tu cerebro no solo te ayudará a prevenir trastornos como la demencia, el alzéimer o el párkinson, sinó también a rendir mejor en tu día a día. La salud del cerebro depende de la del resto del cuerpo, y no podemos optimizar su funcionamiento sin entender antes cómo influyen en él la dieta, la actividad física o el estrés ni considerar la estrecha relación entre nuestra microbiota y nuestro estado de ánimo así como el impacto del contacto social en nuestra salud mental. Las recomendaciones de Marcos Vázquez te ayudarán a mejorar tu capacidad de aprender y recordar, a aumentar tu resistencia ante la enfermedad mental, a entender cómo potenciar la plasticidad cerebral y a mejorar tu reserva cognitiva. Posees en tu cabeza el objeto más fascinante que jamás se ha descubierto. Es el momento de desvelar sus misterios y potenciarlo al máximo.
Salumi: The Craft Of Italian Dry Curing
by Michael Ruhlman Brian PolcynThe craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.
Salvada por los pasteles
by Marian KeyesEn este libro delicioso, Marian Keyes nos ofrece más de ochenta recetas de pasteles, pastas, postres y galletas, pero es mucho más que esto: en tus manos tienes la oportunidad de pasar unos momentos maravillosos en el mundo de la autora, disfrutando de su visión tan genial y tan suya de la vida.Marian comparte con nosotros sus experiencias en la cocina y lo que le llevó a pasar tantas horas en ella:«Estaba totalmente hundida en una depresión y no encontraba ninguna solución. Solo podía esperar y aguantar. Tenía que buscar algo que me ayudara a pasar el tiempo mientras esperaba que todo volviera a la normalidad. Por eso me puse a cocinar, a preparar un pastel, un pastel de queso y chocolate. Me gustó tanto que decidí hacer otro. Y otro. A decir la verdad, lo hacía fatal. Era novata total y tuve que aprenderlo todo desde cero. A base de repetir las recetas una y otra vez, sé repostería. He aprendido lo básico y tengo un montón de consejos fáciles y muy útiles que quiero compartir con vosotros. Pero ¡no os asustéis! Todo lo mío es muy elemental. No tendréis que dibujar filigranas con la manga pastelera.»
Sam and the Incredible African and American Food Fight
by Shannon GibneySix-year-old Sam, with his Liberian dad and African American mom, finds a way to bring everyone in his cross-cultural family together at the dinner tableRice and okra soup: Sam&’s auntie from Liberia made it, and it&’s Dad&’s favorite. Mom, homegrown in Minnesota, made spaghetti and meatballs. And Sam? He&’s just hungry, but no matter what he chooses to eat, someone will be disappointed. Caught in the middle of his family&’s African and American food fight, Sam gets a little help from his grumbling stomach—and readers of this seriously funny book by Shannon Gibney get a peek at cultures colliding in a family kitchen that work out in a very delicious way. Charly Palmer&’s vibrant and captivating illustrations make this gentle lesson in getting along a bright and colorful visual feast as well.Cassava leaf torbogee or homemade sausage pizza? Sam&’s family recipes bring Sam and the Incredible African and American Food Fight to an apt and happy ending—and readers can decide which dinner is best. But, really, why not both?
Sam the Cooking Guy and The Holy Grill: Easy & Delicious Recipes for Outdoor Grilling & Smoking
by Sam ZienMaster the fire and discover the flavor of grilling—meat, fish, veggies, and more—with YouTube star Sam Zien. Your quest is over—the holy grail of outdoor cooking is here. Unique, charismatic, and a damn fine cook, Sam the Cooking Guy has made perfecting backyard barbecuing his worthy mission. From keeping a chicken breast tender to smoking a turkey, from “dino ribs” to artichokes, these recipes will take your grill game to the next level. Gas versus charcoal? Why is mayo magical? What if a vegetarian is coming for dinner? These questions and more are answered in this indispensable guide to cooking with fire and smoke. Perfect for beginners and seasoned grill aficionados alike, these 100+ recipes include appetizers, vegetables, chicken (and one duck!), seafood, kebabs, side dishes, and desserts. Start with the Caveman Steak and work up to the Whole Grilled Fish with Cilantro, Chile, and Lime. Make it a full-course meal with the Chopped Grilled Caesar and Angel Food Cake with Grandma Ruth’s Chocolate Sauce and Grilled Pineapple.
Sam the Cooking Guy: Burgers, Sandwiches, Tacos, Burritos, Hot Dogs And More
by Sam ZienSam Zien celebrates the best way to eat food. What turns chili and cheese into a burger? The bun. Carne asada into a taco? The tortilla. Grilled PB&J into a sandwich . . . well, you get it. It seems that every civilization on Earth has figured out that the best way to eat food is with your hands, using some form of bread as the vehicle from plate to mouth. In Sam Zien’s hands, every burger, taco, tortilla, and sandwich is as cheesy, toasty, dripping-with-good-stuff as possible. Between the Buns is an ode to the handheld in every iteration from a man who knows how to stuff a perfect burrito. Zien has made cooking accessible to the masses—with 3 million subscribers and growing—through his YouTube show, Sam the Cooking Guy. Now that same charm has been translated to the page, complete with stunning photographs and 100 unapologetically carb-laden recipes that promise to satisfy. There's something for everyone in this book. Beef, seafood, vegetables, hot dogs (yes, they get their own category), and so much more. You’d have to hate food not to love these recipes, from Korean Short Rib Tacos to Chipotle Sloppy Joes, Chorizo & Guacamole Torta to a Juicy Lucy Burger, Corn Brats to a Surf and Turf Burrito. Topped with homemade Bacon Onion Jam or Garlic Aioli, served with one of a dozen side dishes, including Buffalo Chicken Fries and Elote Corn Salad, this is what it’s all about.
Sam the Cooking Guy: Recipes With Intentional Leftovers
by Sam Zien20 master recipes, more than 100 dishes—weeknight cooking has never been so exciting or so easy! Say goodbye to fourth-night-in-a-row meat loaf and identical containers of tragically “meal-prepped” chicken thighs. YouTube cooking sensation and restauranteur Sam the Cooking Guy is here to save us from mediocre leftovers. With 20 bulk-cooking master dishes, each featuring a main protein, with corresponding follow-up meals that all benefit from the work you’ve already done, Sam ensures that you’ll never be bored in the kitchen again! Sam’s recipes are simple and quick, but never tired. Your Mexican Meat Loaf from Sunday can shapeshift into Tuesday night’s Tacos or Thursday’s Sloppy Joes. Monday’s Roast Chicken becomes Wednesday’s Thai Chicken Curry or Friday’s Baked Taquitos. “Aw man, Beer-Braised Short Ribs again?” “Nah: Short Rib Egg Rolls!” Sam’s genuine and engaging personality, along with vibrant color photography, makes this book a lifesaver for busy folks who are looking for dinners that they can finally be excited about.