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Shuk: From Market to Table, the Heart of Israeli Home Cooking
by Janna Gur Einat Admony“SHUK shouts ‘Cook me!” from every vibrant page.” —Boston Globe “Fascinating. . . . This energetic and exciting volume serves as an edifying deep dive into Israeli food market culture and cuisine.” —Publishers Weekly, starred review With Shuk, home cooks everywhere can now inhale the fragrances and taste the flavors of the vivacious culinary mash-up that is today’s Israel. The book takes you deeper into this trending cuisine, through the combined expertise of the authors, chef Einat Admony of Balaboosta and food writer Janna Gur. Admony’s long-simmered stews, herb-dominant rice pilafs, toasted-nut-studded grain salads, and of course loads of vegetable dishes—from snappy, fresh, and raw to roasted every way you can think of—will open your eyes and your palate to the complex nuances of Jewish food and culture. The book also includes authoritative primers on the well-loved pillars of the cuisine, including chopped salad, hummus, tabboulehs, rich and inventive shakshukas, and even hand-rolled couscous with festive partners such as tangy quick pickles, rich pepper compotes, and deeply flavored condiments. Through gorgeous photo essays of nine celebrated shuks, you’ll feel the vibrancy and centrality of the local markets, which are so much more than simply shopping venues—they’re the beating heart of the country. With more than 140 recipes, Shuk presents Jewish dishes with roots in Persia, Yemen, Libya, the Balkans, the Levant, and all the regions that contribute to the evolving food scene in Israel. The ingredients are familiar, but the combinations and techniques are surprising. With Shuk in your kitchen, you’ll soon be cooking with the warmth and passion of an Israeli, creating the treasures of this multicultural table in your own home.
Shunju: New Japanese Cuisine
by Masano Kawana Marcia Iwatate Takashi SugimotoWinner of the 2004 James Beard Award for Best Photography!Shunju: New Japanese Cuisine takes you on a tour of the restaurants and philosophy at the forefront of Japan's cooking revolution.<P><P> Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan.Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique--their design, decoration, and lighting--but most especially the cuisine. At the Shunju restaurants the menu changes with the seasons and the specials change daily depending on what is available from the market. The chefs choose from hand-picked farmed and wild vegetables that arrive each morning. The food, though quintessentially Japanese, is fresh and innovative, with unexpected touches from other cuisines.Stunning photographs, shot on location throughout the four seasons, and modern recipes that are as beautiful in presentation as they are to taste, make Shunju: New Japanese Cuisine a must for both professional chefs and dedicated amateurs.Sections include:The Seasonal KitchenSpring foodsSummer foodsAutumn foodsWinter foods
Shut Up and Cook!: Modern, Healthy Recipes That Anyone Can Make and Everyone Will Love
by Erica ReidSay Goodbye to Your Excuses and Hello to Easy, Healthy Recipes We all want to eat healthier and feel better, but we don't always know where to start—and stepping into the kitchen can feel overwhelming. Sound familiar? Shut Up and Cook! provides simple, healthy recipes for all lifestyles, dietary habits, and tastes. After noticing how certain chemicals and ingredients were impacting her family's energy and well-being, author Erica Reid realized prioritizing health begins in the kitchen. In Shut Up and Cook!, Erica—a healthy-living expert, mother, and wife to legendary music mogul LA Reid—shows you that creating nourishing meals can be inspiring and fun! Shut Up and Cook! features 101 healthy, everyday recipes with adaptations to suit your health needs that are easy for any level of experience including: Rice-Free Cauliflower Sushi Rolls Chocolate Chip Cookies with Crispy Kale Game-Day Buffalo Chicken Wings Dairy-Free Challah Vanilla French Toast With the right tools and Erica by your side, you can cook wholesome, delicious food. Set aside the reasons why you can't be healthier and shut up and cook!
Shut Up and Run: How to Get Up, Lace Up, and Sweat with Swagger
by Robin ArzonAn ultra marathoner and running coach captures the energy and joy of running in this illustrated, full-color motivational interactive fitness guide and journal that will inspire every type of runner—from beginner to experienced marathoner—to shut up and run.Running isn’t just an activity, it’s a lifestyle that connects runners with the world around them, whether they’re pounding the pavement of crowded big city streets or traversing trails through quiet woods and fields. Reflecting the excitement, color, and focus of the running experience, Shut Up and Run offers tips, tricks, and visual motivation to help every runner cultivate miles of sweat, laughter, swagger, and friendship. Combining a fitness manual, training program, and self-help advice book in one, this gorgeous, four-color book—filled with anecdotes and stunning action imagery, and supported by graphic inspirational quotes—contains essential training tips for every level, including meditation and visualization techniques, that address a runner’s body and mind.Robin Arzon offers unique style tips and practical gear recommendations to help you show off your best stuff mile after mile, and tells you everything you need to know, from how to pick the best running shoes to how to get off that sofa and go. No detail is left to chance; Shut Up and Run is loaded with information on every aspect of the runner’s world, from gear and music to training for a half marathon and post-race recovery tips. Robin includes space at the end of each chapter to track your progress as you build up to your first marathon or other running goals.Designed to help readers find the information quickly and easily, loaded with practical advice, style, and attitude, this practical guide—written by a runner for runners—makes it clear that to succeed, all you need to do is shut up and run!
Si nuestros cuerpos hablaran: Guía para operar y mantener un cuerpo humano
by James HamblinUna guía ilustrada que, al transformar los aburridos libros de anatomía y fisiología en respuestas atractivas y actualizadas, nos ilumina con su claridad, pone a prueba los límites de nuestro conocimiento y nos hace un regalo excepcional: ¡dejar de preocuparnos por aquello que no tiene importancia! A partir de su experiencia como doctor y periodista, y con un agudo sentido del humor, James Hamblin nos entrega una enciclopedia ilustrada con cientos de anécdotas cómicas, trágicas y únicas que nos explican cómo mantener el buen funcionamiento de nuestro cuerpo en un mundo lleno de mitos y desinformación. «Leer el libro de James Hamblin es como viajar a través del vasto y misterioso universo de la "ciencia de la salud". Dietas de moda. Vacunas. Mitos y realidades sobre el café. Por qué nuestro estómago gruñe. Si quieres entender los misteriosos mecanismos del cuerpo humano, así como el futuro de la medicina, tienes que leer este libro» Siddhartha Mukherjee, autor de El emperador de todos los males «Este libro responde todas las preguntas que alguna vez te has hecho sobre tu salud, así como todas aquellas que jamás se te han ocurrido pero cuya respuesta debieras conocer. Incluso si no te interesa tu salud, deberías leer este libro: Hamblin es un escritor salvajemente entretenido» Walter Isaacson, autor de Steve Jobs
Sicilian Food and Wine: The Cognoscente's Guide
by Francesca Lombardo Jacqueline AlioSicily's culinary landscape is as eclectic as the island's complex history. Written by Sicilians in Sicily, this book introduces Sicilian cuisine, explaining what it is and where to find it. Presenting descriptions, background, a glossary and a dozen classic (and simple) recipes, it is a reliable reference for anybody captivated by Sicily's food, wine and timeless culture. This is a book to consult.The chapters on festivals, wines and olive oils transcend the superficial treatments of those topics by most cookbook authors and chefs. Rarely does a book about Sicilian food present much information about wine, or vice versa. There are several useful maps indicating such details as wine and olive oil appellations. Here the authors have included a few things overlooked by most of the others.Unlike many such books, this one is not personality driven. It does not promote specific chefs, wineries or restaurants, nor does it focus on the authors' psyches. Such sober objectivity is refreshing in a field where blatant commercialism is the order of the day, and where every food writer wants to reveal the intimate details of her culinary catharsis.Whether your visit to Sicily is physical or virtual, this is a reliable place to chart your course.
Sicilian Food: Recipes from Italy's Abundant Isle
by Mary Taylor SimetiThe definitive guide to Sicilian cooking filled with authentic, hard-to-find recipes from this sun-drenched island. Gleaned from the author’s friends, family, and acquaintances on the island of Sicily, Sicilian Food is a delicious journey through the food, traditions, and recipes of this corner of the world. Mary Taylor Simeti, an American who married a Sicilian, set out to discover the food of her husband firsthand. She haunted former convents and palaces where Palermo’s libraries have been maintained. She tested each ancient recipe herself and updated the methods, providing clear and easy-to-follow directions. The book reflects the unique culture of Sicily, both the external influences of a series of conquerors and the domestic changes brought about by peasant, clergy, and aristocrat alike. There are recipes using the vegetable abundance of the Sicilian landscape, recipes for ice cream or granita, and recipes with names like Virgins’ Breasts and Chancellor’s Buttocks. Rich with history, the book draws from Sicilian archives and museums and quotes from Homer, Plato, Apicius, Lampedusa, and Pirandello—offering not only a culinary adventure but also an experience that feels like traveling to Sicily.
Sicilian Home Cooking: Family Recipes from Gangivecchio
by Wanda Tornabene Giovanna Tornabene Michele Evans"To know and be close to your family, nothing is more important than dining together at home, as often as possible, on delicious home cooking. Salute!"--Wanda Tornabene, from the IntroductionFour years after winning the 1997 James Beard Award for Best Italian Cookbook, Wanda Tornabene and her daughter, Giovanna, return with a glorious second helping of homestyle recipes. Sicilian Home Cooking offers more charming stories and rustic, delicious dishes from the kitchen of Gangivecchio, the Tornabenes magnificent thirteenth-century abbey in Sicily's Madonie Mountains.As in the award-winning La Cucina Siciliana di Gangivecchio, here you'll find a wonderful array of simple, mouthwatering recipes for antipasti, soups, pasta, rice, meat, fish, vegetables, salads, and desserts including easy and delicious variations on bruschetta, the hearty Fagioli e Festoncini di Nonna Elena (Granny Elena's Bean and Pasta Soup), enticing entrees like Cotolette di Vitello di Wanda (Wanda's Veal Cutlets) and Gamberi in Crosta alla Gangivecchio (Gangivecchio's Shrimp en Croute), and sublime desserts like Cartocci (Fried Pastry Coils with Ricotta Cream) and Gelo di Caffe (Coffee Gelatine). Sicilian Home Cooking also offers some tempting new sections. Egg Dishes showcases this essential ingredient in beautiful frittatas. Pizza and Focaccia is a salute to these most Italian of breads, adorned with fresh toppings. The section on couscous teaches the traditional method for this Arab speciality, which Sicilians have adopted as their own. Wines and Liqueurs gives recipes for homemade, refreshing libations, including the Italian favorite, Limoncello.The homestyle recipes are nothing short of fantastic; but what makes this book even more special is that Wanda and Giovanna welcome you not only into their kitchen but also into their lives at Gangivecchio. In stories rich with the fragrant atmosphere of the gorgeous Sicilian countryside, they share memories of the annual grape harvest, a special Christmas snowstorm, and an illicit childhood trip on a commercial fishing boat. They describe favorite local restaurants and dishes from the past and the present. And they tell funny and touching stories of relatives, friends, and pets; both old and new.Sicilian Home Cooking is a cookbook and much more; a true slice of Sicilian life.
Sicily: Essential recipes from a Mediterranean island
by Enza GenoveseDiscover this collection of delicious recipes from Sicily, complete with specially commissioned photography of the beautiful Mediterranean island.From the bustling streets of Palermo to the colourful markets of Cefalù, from arancini to cannoli, Sicily is home to some of the world's freshest, most delicious food. In this collection of recipes curated by Sicilian Enza Genovese, travel the entire island of Sicily in food, learning how to easily prepare the tastiest hallmark dishes of this Italian region, alongside some new favourites, at home.Chapters include:Antipasti: arancini, Nonna's eggplant parmigiana, Sicilian focacciaPasta: Casarecce alla Norma, spaghetti with ricotta and pistachios, sardine bucatiniRisotto and couscous: artichoke and pea risotto, Trapanese couscous, lobster risottoMeat: meatballs in white sauce, pork ragu, vegetable polpettoneFish: stuffed calamari, swordfish with capers and almonds, tuna millefoglie
Sicily: Essential recipes from a Mediterranean island
by Enza GenoveseDiscover this collection of delicious recipes from Sicily, complete with specially commissioned photography of the beautiful Mediterranean island.From the bustling streets of Palermo to the colourful markets of Cefalù, from arancini to cannoli, Sicily is home to some of the world's freshest, most delicious food. In this collection of recipes curated by Sicilian Enza Genovese, travel the entire island of Sicily in food, learning how to easily prepare the tastiest hallmark dishes of this Italian region, alongside some new favourites, at home.Chapters include:Antipasti: arancini, Nonna's eggplant parmigiana, Sicilian focacciaPasta: Casarecce alla Norma, spaghetti with ricotta and pistachios, sardine bucatiniRisotto and couscous: artichoke and pea risotto, Trapanese couscous, lobster risottoMeat: meatballs in white sauce, pork ragu, vegetable polpettoneFish: stuffed calamari, swordfish with capers and almonds, tuna millefoglie
Sid the Snake
by Josephine Rascoe KeenanJaime is excited to be taking care of his classroom pet—Sid the corn snake! When he brings his new friend home from school, his mother is not happy. Jaime teaches his mother about corn snakes and why they make great pets!
Sift: The Elements of Great Baking
by Nicola LambAn &“informative, enriching, and delicious&” (Yotam Ottolenghi) guide to baking that combines easy-to-follow, science-based advice with 100 reliable recipes for both novices and more experienced bakers, from the renowned pastry chef behind the Kitchen Projects newsletter. &“Sift is a marvel of completeness, sound advice, encouragement, and joy. We&’re so lucky to have this book!&”—Dorie Greenspan, New York Times bestselling author of Baking with Dorie Sift begins with the foundational ingredients that underpin great bakes—flour, sugar, eggs, fat—before delving into the techniques that bring recipes to life: texture, color, how things rise, and a technical overview. 100 tested, tried, and true recipes follow and are organized by difficulty and time commitment, ranging from easy 30-minute cakes to spectacular showstoppers you can devote a weekend to, including:• Bake in an afternoon: Marble Cake with Chocolate Frosting, Lemon Curd Meringue Tarts with Blackberries, Miso Walnut Double-Thick Chocolate Chip Cookies• Bake in a day: Mango Shortcake with Candied Lime, Fancy Rhubarb Tart, Olive Oil Brie-oche with Roasted Grapes, Honey, and Thyme• Bake in a weekend: 3-Day Focaccia; Pain au Chocolat; Classic Fruit Custard DanishGorgeous photos accompany every recipe and the infographic-style illustrations help home bakers easily grasp the hows and whys of baking so they can tackle any project with confidence.
Signature Dishes of America: Recipes and Culinary Treasures from Historic Hotels and Restaurants
by Sherry MonahanAmerica&’s chefs and cooks have reveled in serving meals to their customers since this country&’s early beginnings, creating their own recipes based on available ingredients, creativity, or at the request of others. Some took humble home recipes and made them into their signature specialties, many of which have become synonymous with certain hotels and restaurants in America. These culinary treasures are household names, but their true origin has slipped back into history. Signature Dishes of America captures nearly 100 of these well-known dishes and their origins. Foods like Eggs Benedict, Green Goddess Dressing, and Hot Browns were created decades ago and remain mainstays in our culinary world today. Discover the story behind Los Angeles&’ Brown Derby&’s Cobb Salad, whose recipe was created by a hungry owner, or how an old pie recipe discovered in an antique drawer became a favorite at the Golden Lamb restaurant. This collection of recipes and their background is a tasty way to share American food history and culture.
Signs & Seasons: An Astrology Cookbook
by John Okas Amy Zerner Monte FarberDiscover how to eat for your sign and nourish your soul in Signs and Seasons, the one-of-a-kind cookbook that pairs chef-driven seasonal recipes with deep insight into how astrology shapes our appetites, from iconic astrologer Monte Farber and artist Amy Zerner.Food connects us to our families, history, culture, and to the natural world itself—to the seasons and the cycle of life. Just as our path around the sun—and through the Zodiac—dictates the seasons, the seasons dictate what will flourish, from the tender greens of early spring to late summer’s lush and impossible perfect tomatoes. In Signs and Seasons, Farber and Zerner—along with chef John Okas—take home cooks through the four seasons and each of their astrological signs in over 95 tantalizing seasonal recipes that include starters; meat, seafood, and vegetarian mains; sides; and desserts for each sign.Inspired by the cuisine of the Mediterranean, home of the Greco-Roman cultures that named the planets after their gods, Signs and Seasons teaches you how to:· Feed friends and loved ones based on their signs and the season· Deepen your understanding of Nature and the Universe · Discover how astrology shapes our personalities, tastes, and appetites Whether exploring the “Twin nature” and “Mercurial spirit” of ramps (a spring delicacy well suited Geminis) in a recipe for Ramps al Olio or the historical association of saffron with Venus in the recipe for Roasted Corn Orecchiette, Signs and Seasons is the perfect guide for eating in a way that emphasizes both sensual nourishment and psychic satisfaction. Beautifully photographed in full color by Monte Farber and illustrated by Amy Zerner, Signs and Seasons is a one-of-a-kind source of inspiration for astrology enthusiasts and home chefs alike.
Silence of the Lamps (A Caprice De Luca Mystery #5)
by Karen Rose SmithUSA Today–bestselling author:The lights have gone out permanently for a highly competitive caterer . . . &“The plot is beyond engaging . . . A great protagonist.&” —Rifflebooks Caprice&’s house staging is disrupted by Drew Pierson, a caterer who opened Portable Edibles, a business in direct competition with her sister Nikki's Catered Capers. Nikki turned down Drew as a possible partner and he seems determined to undermine and bury her. But his successful deal for his blackberry barbecue sauce must have stirred up his enemies. When Nikki visits the house where Drew lives with his grandmother to resolve differences, she and Caprice find him dead—murdered with the base of a valuable Tiffany lamp. Caprice discovers clues about Drew&’s sly business dealings—from stealing recipes from another chef, to friends who hold grudges, to a sister who will now inherit half of her grandmother&’s estate since Drew is dead. In the midst of her own romantic relationship upheaval, helping her uncle set up his pet sitting-business, and assisting in the care of a pregnant stray cat, Caprice follows the suspect trail, inadvertently putting herself in danger once more. &“An irresistible sleuth.&” —Leslie Meier, New York Times–bestselling author of Irish Parade Murder
Silent Knit, Deadly Knit (A Knit & Nibble Mystery #4)
by Peggy EhrhartWhen knitting-maven and magazine editor Pamela Paterson stumbles upon the body of Millicent Farthingale, a wealthy craft shop owner, and a hand-knit red scarf connecting the killer to the crime, she and the Knit and Nibble Club members must follow the clues to uncover who's really naughty or nice in the fourth novel in Peggy Ehrhart's Knit and Nibble Mystery series. When murder silences the Christmas cheer in charming Arborville, New Jersey, Pamela and her Knit and Nibble pals must unravel the most bone-chilling mystery this side of the North Pole . . . Pamela has been in merry spirits since her artsy daughter Penny returned home from college for the holidays. But their mother-daughter bonding time gets cut short when a terrified Penny stumbles upon the dumped body of Millicent Farthingale, a wealthy craft shop owner who was popular for all the wrong reasons. From a scheming business partner to a seedy husband several years her junior, Millicent attracted scammers so in love with her assets, they'd toss her down a chimney to get their paws on them. Now, with only a hand-knit red scarf connecting the killer to the crime, Pamela and the Knit and Nibblers could use some extra creativity as they find out who's really naughty or nice in Arborville--because going up against a looming culprit is DIY or die!
Silicon Advances for Sustainable Agriculture and Human Health: Increased Nutrition and Disease Prevention (Sustainable Plant Nutrition in a Changing World)
by Anoop Kumar Srivastava Hassan Etesami Renato de Mello PradoThis book addresses the most innovative topics on silicon to ensure sustainability in agriculture, including advances in nanotechnology and the impact on human health. It provides innovative information on the mineral nutrition of plants with a focus on the beneficial element silicon that has attracted the attention and interest of researchers. This is happening because silicon is the only element in plant nutrition that is capable of mitigating the greatest number of stressful events during plant cultivation. Faced with climate change associated with disease pressure due to the use of transgenic cultivars that decreases genetic variability and increases the occurrence of stress in crops. Associated with this, there is a need to reduce the use of chemical pesticides in crops to favor agro-environmental sustainability and thus increases the need for the use of silicon in agriculture. This is important because the main goal of plant mineral nutrition is to meet the demand of the plant and consequently of man and his nutritional requirements, but there is a lack of work to integrate the benefits of Si in plants and consequently its reflections on human health. The information in this work will drive further research to expand knowledge and the benefits of Si in sustainable agriculture and human health, and therefore, the target audience would be researchers, professors, students from universities and research institutes, as well as company technicians.
Silk Road Vegetarian
by Dahlia Abraham-Klein Stephanie WeaverDiscover the secrets of healthy and sustainable eating that have been practiced along the trade routes of Asia for centuries. This unusual book is filled with richly-flavored vegetarian, vegan and gluten-free recipes like Bengali Potato and Zucchini Curry, Afghan Moussaka Eggplant with Yoghurt Sauce and Bukharian Crock Pot Rice with Dried Fruit that will be a welcome change for any vegetarian or vegan to enjoy. Plus, most of these delicious recipes can be made using ingredients from your local Farmer's market or CSA share!Dishes from the Silk Road have their roots in the ancient village food traditions of Asia, where a few healthy ingredients from local gardens were blended with spices to create meals that are nutritious, varied and flavorful, as well as being ethical and sustainable.Author Dahlia Abraham-Klein is a food educator and nutritionist who draws from her own family heritage to create meals that honor what is most meaningful about cooking and food everywhere in the world-a connectedness to place, history and family. Her book is about developing culinary awareness and celebrating diversity-discovering foods with contrasting tastes and textures that are simple and easy to prepare, yet totally exciting and different.
Silk Roads: A Flavour Odyssey with Recipes from Baku to Beijing
by Anna Ansari“Packed with history, humor, and delicious food, this travelogue-memoir-cookbook checks every box. Anna's encyclopaedic knowledge of the subject, combined with compelling personal stories and recipes deeply rooted in a unique culinary culture, add a new voice to an important food story.” – Adeena Sussman“A delectable feast for the senses. Anna Ansari traverses the colorful cuisines of the Silk Roads with curiosity, knowledge, and empathy.” – Naz Deravian“A superb culinary journey along Silk Roads less travelled.” – Jay RaynerThis is the story of the world’s most famous trade routes, retold through recipes.In this rich and delicious cookbook, Iranian-American cook and writer Anna Ansari takes us on a culinary, historical, and personal odyssey across the Silk Roads.Weaving together essays, family photography and 90 recipes, Ansari brings life to the flavors of the Silk Roads – from the walnut groves of her father’s Iranian childhood, across Central Asian markets brimming with fragrant melons and thronged with fat-tailed sheep, and into the neighborhoods of modern-day Chinese cities.Discover delectable dishes from Baku to Beijing – Azeri-Iranian stews served with crispy-bottomed rice, dill-infused noodles from Western Uzbekistan, Georgian cornbread, Uyghur lamb chops and all kinds of dumplings, from fat, spiraled oromo to tiny, stuffed dushbara in a delicate saffron broth. Plus, you’ll find refreshing drinks and sharbats, and American-inspired desserts like apple pie with quince, sticky persimmon pudding, and walnut-studded spiced blondies.“A book of delicious recipes interwoven with histories, family stories and a good dash of humour is what we all need just now.” – Olia Hercules
Silk and Tea in the North: Scandinavian Trade and the Market for Asian Goods in Eighteenth-Century Europe (Europe's Asian Centuries)
by Hanna HodacsThis book links the trade of the Danish and Swedish East India companies to the British taste for tea, a Scandinavian craving for colourful Chinese silk textiles, import substitutions schemes and natural history in the eighteenth century. It is a global history exploring the exchange of silver for goods in Canton. It is also a European history studying the wholesale market for Asian goods in Gothenburg and Copenhagen, the formation of taste and the impact of fashion in the blending of tea and the assortments of colours on wrought silk destined for markets across Europe. Linking material history to political economy and the histories of science, this book ends on the threshold of the nineteenth century, the rise of the second British Empire in Asia, and the creation of synthetic dyes in Europe.
Silly Jokes About Food (Silly Joke Books)
by Michael DahlGet ready to laugh from the grocery store to the kitchen with these silly food jokes! Hilarious images add to fun in this laugh-out-loud collection of jokes all about food.
Silvana's Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed
by Silvana NardoneThe founding editor of Every Day with Rachael Ray reinvents America's favorite dishes for a gluten- and dairy-free world — no compromises to flavor or texture accepted. “The fact that everything she makes is gluten-free is astonishing.” —Food & WineWhen doctors diagnosed Silvana Nardone’s son with intolerances to gluten and dairy, she embarked on a quest to develop dishes for the toughest critics of all: her kids. To do so, she drew on her experience as a professional baker and her work in magazine test kitchens. She deciphered labels and tested obsessively. The result: dishes that taste exactly like their supermarket, bakery, and take-out counterparts, from Cinnamon-Swirl Pancakes to Crispy Chicken Taquitos to Baked Ham-and-Cheese Manicotti. Every mom on the block will want the recipes for her high-rising, light sandwich loaf, deep-dish pizza, and chocolate-chip cookie dough ice cream sandwiches. Silvana shares every last secret she has learned over the years from her formulations of gluten-free all-purpose flour; pancake, waffle, and biscuit mix; homemade and rich-tasting nondairy substitutes for milk, yogurt, and ricotta; and other essentials that are key to making the best food possible.
Silver Palate Good Times Cookbook
by Sheila Lukins Julee Rosso Sarah Leah ChaseThe authors of the national bestseller The Silver Palate Cookbook now bring their acclaimed gourmet style to graceful entertaining at home. In The Silver Palate Good Times Cookbook, Julee Rosso and Sheila Lukins make the entire year a celebration of good food, good friends, and good times, as they offer menus, suggestions, and strategies. More than 450 new recipes have been developed especially for this collection.All add to the joyfulness of the rapidly growing Silver Palate legend: there are glorious soups, savory entrees, vegetables, salads, cheese, souffles, and showstopping, just-right desserts. As warmly inviting as the most rousing party, the pages of The Silver Palate Good Times Cookbook abound with winsome line illustrations, pertinent quotations, unusual ideas—and with dishes including Cajun Chicken Morsels, Duck and Dandelion Green Salad, Pesto Fondue, Tex-Mex Stuffed Peppers, and more. The excitement begins in spring and continues right through to winter, with a lavish Christmas Goose accompanied by Scalloped Oysters and Baked Kumquats. The good times are here, with the compliments of The Silver Palate.
Sima's Healthy Indulgence: 100 Revamped, Guilt-Free Recipes to Transform Your Life
by Sima CohenSima’s definition of transformation is not about obsessing over the numbers on a scale—it is all about something that blossoms from within you, out from your very pores, that ends with a lustrous glow that shows all over your transformed self. It’s not just about eating good food and feeding your hungry belly, it’s about discovering who you are, and transforming your body and life from the inside out. When clients said they had a sweet tooth, or they were hungry for their latest diet’s “no-no food” and wanted to eat without the guilt that came with it, something immediately clicked in Sima’s mind, and she knew that she had to create a perfect, life-changing meal plan for them. This book is the ultimate guide to guiltless freedom that you can celebrate every day, without any depriving, compromising, counting calories, or measuring body fat! After two decades, countless hours, thousands of clients, and customized food and detox plans, it was a no-brainer to understand that everybody—no matter their age or social status—wants their cake, and to eat it too. This book will transform how you think, what you eat, and the way you live. Losing weight is just the cherry on top of the sugar-free sundae.
Simca's Cuisine: Recipes And Memories From Simca's Cuisine
by Simone BeckSimone ("Simca") Beck is known to millions of Americans as Julia Child's French partner in the creation of the two classic volumes of Mastering the Art of French Cooking. Now, she gives us her own delectable recipes--the ones she most treasures out of a lifetime of cooking creativity that has made her one of the great cuisinières of her day. Here are recipes that were inspired by old French family specialties found in her mother's and grandmother's well-thumbed notebooks; recipes that grew out of Simca's life in the provinces (particularly Normandy, Alsace, and Provence) where she has gardened, cooked, dined out, and entertained; simple delights and fabulous concoctions all set down with a beautiful French clarity. Skillfully adapting her French ways to American needs, she presents over 100 recipes in 31 alluring menus designed for every sort of occasion--a warming dinner after a winter walk in the woods, a feast to dazzle your friends, a buffet for winter and one for summer, even an elegant picnic. For each menu Simca has written a charming, altogether personal introduction filled with nuggets of useful information, like what can be cooked ahead of time or how long last-minute preparations will take. Specific wines are always suggested with the menus, along with specific cheeses when called for. In addition, this volume features a small collection of other favorite dishes that did not fit into the menus but were simply too good to leave out. All in all, Simca's Cuisine is a lasting treasure for everyone in search of new delicacies to serve, new menus that will enchant, new aromas and flavors in the French tradition, and new ways to find expertise in the kitchen and joy at the table.