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Saturday Kitchen Suppers - Foreword by Tom Kerridge: Over 100 Seasonal Recipes for Weekday Suppers, Family Meals and Dinner Party Show Stoppers
by VariousWith a foreword by Tom Kerridge, SATURDAY KITCHEN SUPPERS offers more inspiring and delicious dishes to enjoy all year round, from SATURDAY KITCHEN's unique mix of world-class chefs.Following on from 2013's SATURDAY KITCHEN COOKING BIBLE, this is the new collection of recipes from the chefs behind SATURDAY KITCHEN.Each weekend, over 3 million people sit down to enjoy SATURDAY KITCHEN's world-class chefs cook fantastic recipes. With entertaining and often humorous step-by-step demonstrations, the chefs show you how to make aspirational, restaurant-quality dishes in your own kitchen - with no specialist equipment and no confusing, cheffy terms. The end result is stunning, mouthwatering food.Including seasonal recipes and tips from chefs on their favourite seasonal ingredients, each chapter will be accompanied by menus and inspiring ideas for dinner parties and entertaining friends. Including recipes such as Tom Kerridge's Rosemary and Garlic Salt-baked Lamb Shank, Angela Hartnett's Linguine with Red Mullet, Chilli and Garlic and Michel Roux's Poussin Scented with Ginger and Lemongrass, this book is bursting with gorgeous recipes to make all year round.
Saturdays and Teacakes
by Lester L. LaminackA lyrical picture book memoir of one boy and his beloved grandmother, from award-winning author Lester L. Laminack.Every Saturday, a young boy rides his bicycle up and down country roads, past farms and a filling station, until he reaches his Mammaw's house. She is waiting for him. There, the young boy helps her. She picks tomatoes and he pushes the lawnmower through the dew-wet grass. But the best part of the day is helping his Mammaw make teacakes from scratch and eating the hot, sweet cakes fresh from the oven.Lester L. Laminack's richly detailed prose perfectly portrays the special relationship of a young boy and his grandmother. Award-winning illustrator Chris Soentpiet's remarkably detailed watercolor images beautifully capture the setting.
Saucepans & the Single Girl
by Jinx Morgan Judy PerryFrom the basics of a posh picnic to recipes guaranteed to snare his heart, SAUCEPANS THE SINGLE GIRL is the ideal kitchen guide for todays bachelorette. Originally published in 1965, this hip guide to livingand cookingsingle artfully straddles the line between timeless and outdated. Maintaining the books irresistibly retro appeal, this new edition features the original text with a new introduction and footnotes with important (and often comical) historical updates. Like a classic Lily Pulitzer dress brought out again, SAUCEPANS THE SINGLE GIRL is a retro gem that will have women everywhere wondering why its been packed away all this time!
Sauces: Classical and Contemporary Sauce Making, Fourth Edition (Culinary Arts Ser.)
by James PetersonThe acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs. Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.
Sauces of Inspiration: Hundreds of Ideas for Elevating Everyday Dishes
by Vanessa SederA great sauce has the ability to transform even the humblest ingredients, to elevate the everyday to the sublime. But a great sauce does not have to be complicated. Gone are the days when sauce meant mainly a concoction based on butter, flour, and reduced stock. Celebrate a new generation of sauces that are simple to whip up and rely on fresh and healthy ingredients such as nuts, yogurt, and vegetables. Sauces of Inspiration gives you an arsenal of "mother" sauces that fit today's kitchen and are infinitely adaptable. Each one can be made in advance and then customised to enliven different meals throughout the week. With every sauce comes a recipe for a full finished dish that's an ideal showcase, followed by many ideas for other uses. Roasted Sweet Potato Wedges come alive drizzled with Bengali Spiced Yogurt. Seared Red Snapper rises to a new level with Grilled Pineapple and Chipotle Salsa. Coconut Lemongrass Cream finishes off Fruit Kebabs. Aimed at the home cook, Sauces of Inspiration removes the intimidation of traditional sauces and makes sauces approachable for everyone. Inspired by cuisines from around the world, these sauces bring a new level of excitement to any meal. Plus, they deliver maximum flavour with minimal effort.
Sauces of Inspiration: Hundreds of Ideas for Elevating Everyday Dishes
by Vanessa SederA great sauce has the ability to transform even the humblest ingredients, to elevate the everyday to the sublime. But a great sauce does not have to be complicated. Gone are the days when sauce meant mainly a concoction based on butter, flour, and reduced stock. Celebrate a new generation of sauces that are simple to whip up and rely on fresh and healthy ingredients such as nuts, yogurt, and vegetables. Sauces of Inspiration gives you an arsenal of "mother" sauces that fit today's kitchen and are infinitely adaptable. Each one can be made in advance and then customised to enliven different meals throughout the week. With every sauce comes a recipe for a full finished dish that's an ideal showcase, followed by many ideas for other uses. Roasted Sweet Potato Wedges come alive drizzled with Bengali Spiced Yogurt. Seared Red Snapper rises to a new level with Grilled Pineapple and Chipotle Salsa. Coconut Lemongrass Cream finishes off Fruit Kebabs. Aimed at the home cook, Sauces of Inspiration removes the intimidation of traditional sauces and makes sauces approachable for everyone. Inspired by cuisines from around the world, these sauces bring a new level of excitement to any meal. Plus, they deliver maximum flavour with minimal effort.
Sauces & Shapes: Pasta the Italian Way
by Oretta Zanini De Vita Maureen B. FantWinner of the 2014 International Association of Culinary Association (IACP) Award The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few. Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity. Cooking pasta the Italian way means: Keep your eye on the pot, not the clock. Respect tradition, but don't be a slave to it. Choose a compatible pasta shape for your sauce or soup, but remember they aren't matched by computer. (And that angel hair goes with broth, not sauce.) Use the best ingredients you can find--and you can find plenty on the Internet. Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish. How much salt? Don't ask, taste! Serving and eating pasta the Italian way means: Use a spoon for soup, not for twirling spaghetti. Learn to twirl; never cut. Never add too much cheese, and often add none at all. Toss the cheese and pasta before adding the sauce. Warm the dishes.Serve pasta alone. The salad comes after. To be perfectly proper, use a plate, not a bowl. The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.
The Saucier's Apprentice: One Long Strange Trip through the Great Cooking Schools of Europe
by Bob SpitzThe education of a barbarian in the temples of haute cuisine. In the blink of an eye, Bob Spitz turned fifty, finished an eight-year book project and a fourteen-year marriage, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream.Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier's Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands-on cooking instruction, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz's odyssey recounts the transformation of a professional writer--and lifelong kitchen amateur--into a world-class cook.
Sausage!: How to Make and Serve Delicious Homemade Chorizo, Bratwurst, Sobrasada, and More
by Pepe Nilsson Jesper Lindberg Johan ÅkerbergYou don't have to be a kitchen connoisseur to make homemade sausage. As the saying goes, if you can make a hamburger, you can make a sausage. And now, with Sausage!--the exciting new reference for all things sausage--creating any dish from corndogs to cheesedogs, flying tandoori to cider chicken sausages, is easy for any chef with a mixer and an appetite.Just remember the two basic rules: keep your ingredients clean, and keep them cold. That's it--you've already mastered half of it! The rest is simple: Mince the meat, fill it in the casing, and you're ready to roll. Fry. Cook. Braise. Smoke. Eat! Internationally inspired recipes include:German WurstfestOh Deer!Moose on the LooseAmerican BreakfastBacon over the TopChili All InAnd that's just a little taste!Featuring over forty unique recipes for all kinds of meats, fish, and vegetarian options, as well as side dishes, breads, sauces, dips, and more, Sausage! is the must-have cookbook for crafting easy, fun, and mouthwatering sausage dishes. Enjoy!
Sausage: Recipes for Making and Cooking with Homemade Sausage [A Cookbook]
by Victoria WiseThink Beyond the Link You don't have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you'll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf--these are all sausages without casings that are every bit as savory and satisfying as their linked cousins. And, since they do not require special equipment, they are a snap to make at home. In Sausage, Victoria Wise shares more than 75 recipes for easy-to-make, no-casing-required pork, beef, lamb, poultry, seafood, and even vegetarian sausages, including innovative recipes that turn them into sophisticated meals. An inviting and wonderfully diverse collection from all around the globe, this compendium features European classics, American mainstays, Asian favorites, Middle Eastern inspirations, and sausages African in origin. You will find dishes for every meal and occasion, such as Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup; Lunch Pie, aka Quiche, with Toulouse Sausage and Spinach; Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce; and Merguez and Apple Tagine over Couscous with Harissa. For those who like their sausage in traditional links, Wise offers expert direction for stuffing sausage into casings. Beautifully written and photographed, Sausage is the only book of its kind. Its array of inventive sausages and sausage-centric dishes are inspiration for both the new and the well-seasoned cook. Making sausage at home has never been so easy--nor the results so delicious.From the Trade Paperback edition.
The Sausage Cookbook Bible
by Ellen BrownAn all-in-one cookbook for making all kinds of dishes with all kinds of sausage. Sausage isn't just for breakfast! It is a food that can be made with everything from the finest meats to a large assortment of vegetables and grains. It can be flavored to be both savory and sweet. Best of all, it is a food that is generally thought of as a "comfort food" - an ingredient that makes the dish that it's in flavorful and satisfying. The Sausage Cookbook Bible explores sausage in all its forms and functions, and gives 500 mouth-watering recipes for serving it in everything from basic breakfast to gourmet dessert.
Sausage Making: The Definitive Guide with Recipes
by Ryan Farr Jessica BattilanaFrom the author of Whole Beast Butchery, &“practical and delicious ways to use the most under-appreciated parts of the animal&” (David Chang, chef/owner of Momofuku). With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they&’re finding in butcher cases everywhere. At San Francisco&’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr&’s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and fifty recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts. &“It&’s great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care—here&’s a book to set that right.&” —Tim Wilson, owner of The Ginger Pig, London, UK &“You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject.&” —John Currence, chef/owner, City Grocery Restaurant Group &“Farr, chef and owner of 4505 Meats in San Francisco, and Battilana use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations . . . Recommended for seasoned home cooks who&’d like to advance their technique and expand their repertoire.&” —Library Journal
Savage Feast: Three Generations, Two Continents, and Dinner Table
by Boris FishmanThe acclaimed author of A Replacement Life shifts between heartbreak and humor in this gorgeously told recipe-filled memoir. A story of family, immigration, and love—and an epic meal—Savage Feast explores the challenges of navigating two cultures from an unusual angle.A revealing personal story and family memoir told through meals and recipes, Savage Feast begins with Boris’s childhood in Soviet Belarus, where good food was often worth more than money. He describes the unlikely dish that brought his parents together and how years of Holocaust hunger left his grandmother so obsessed with bread that she always kept five loaves on hand. She was the stove magician and Boris’ grandfather the master black marketer who supplied her, evading at least one firing squad on the way. These spoils kept Boris’ family—Jews who lived under threat of discrimination and violence—provided-for and protected.Despite its abundance, food becomes even more important in America, which Boris’ family reaches after an emigration through Vienna and Rome filled with marvel, despair, and bratwurst. How to remain connected to one’s roots while shedding their trauma? The ambrosial cooking of Oksana, Boris’s grandfather’s Ukrainian home aide, begins to show him the way. His quest takes him to a farm in the Hudson River Valley, the kitchen of a Russian restaurant on the Lower East Side, a Native American reservation in South Dakota, and back to Oksana’s kitchen in Brooklyn. His relationships with women—troubled, he realizes, for reasons that go back many generations—unfold concurrently, finally bringing him, after many misadventures, to an American soulmate.Savage Feast is Boris’ tribute to food, that secret passage to an intimate conversation about identity, belonging, family, displacement, and love.
Savannah Food: A Delicious History (American Palate)
by Donald Card Stu CardSavannah’s remarkable cuisine is a reflection of its unique history. Delicate local ingredients are balanced carefully using time-honored techniques to produce unforgettable dishes. Initially a colonial experiment of sorts, Savannah became not only the first capital of Georgia but also the capital of all Lowcountry cuisine. From the insolvent freed from debtors’ prisons to help seek new cash crops for England to the religious refugees from Austria-Germany and the Scottish Highlanders, Savannah’s eclectic European influences mix neatly with traditional Gullah techniques, surprising local ingredients and world-class seafood. Follow authors and award-winning Savannah Taste Experience Food Tour operators Stu and Donald Card on their journey to find the roots of Savannah’s famed dishes and the current restaurant renaissance.
Save-It-Forward Suppers: A Simple Strategy to Save Time, Money, and Sanity
by Cyndi KaneMeal prep without burnout! Transform leftovers from each meal into a fresh new dish and put a home-cooked dinner on the table every night with 100-plus recipes and 15 easy weekly menus, in this first cookbook by Cyndi “Hyacinth” Kane, often seen on Ree Drummond’s hit Food Network show and blog, The Pioneer Woman.Foreword by Ree DrummondWhether you enjoy cooking or not, it can be exhausting to cook a new meal from scratch every single night—especially if you have a family to feed. Batch cooking is a way around this but means that half your meals will be reheated leftovers, which gets unappetizing after a few days. Instead, Cyndi Kane uses her “Save-It-Forward” method to cut down on cooking time and food waste and still feed her family something new every night. She reserves components of each meal she cooks to play a part in her meal the next night, reimagining her leftovers without rehashing them.In this beautiful, practical book, she provides 15 weekly menus for getting dinner on the table 5 to 6 days a week with as little fuss as possible, and her quirky, chatty tone makes meal prep fun, too. Each week is themed for the sort of week you expect to have, such as No Time to Spare, Mad Skills, and Simple Meats and Veggies. She follows four principles for each meal she puts in front of her family. Each dinner needs to meet the following criteria:delicious (of course!)kid-friendly but not boringrelatively healthybudget-friendlyEach recipe is accompanied by beautiful watercolor illustrations showing the finished dishes and visual menus showing the Save-It-Forward connections between each meal. Some of the recipes (and transformations) included are:Italian Sunday Gravy and Pasta (and Lentil Soup with Simple, Cheesy Spaghetti Squash)Skillet Smoked Sausage, Cabbage, and Potatoes (and Breakfast-for-Dinner Burritos)Stuffed Peppers over Pasta (and Italian Frittata)Shrimp Packet Dinner (and Cajun Chowder)Italian Beef Tips (and Mexican Beef Stew)Readers will feel like dinnertime superheroes with these low-stress, super-practical, time-saving meals!
Save Me the Plums: My Gourmet Years
by Ruth ReichlTrailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet. “This is the rare case of an amazing writer living an amazing life.”—Ann Patchett When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down. Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.Advance praise for Save Me the Plums “No one writes about food like Ruth Reichl. She also happens to be a mesmerizing storyteller. I consider this book essential nourishment.”—Nigella Lawson“Endearing . . . Gourmet magazine readers will relish the behind-the-scenes peek at the workings of the magazine. . . . Reichl’s revealing memoir is a deeply personal look at a food world on the brink of change.”—Publishers Weekly (starred review) “Ruth Reichl is the best sort of storyteller—intimate, wise, frank, and completely engaging. Here she beautifully details her ten years running Gourmet, with all the triumphs and tribulations, and it’s a brilliant tale. Every page is rich and delicious; the book is such a treat!”—Susan Orlean, New York Times bestselling author of The Library Book
Save Me the Plums: My Gourmet Memoir
by Ruth ReichlTrailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet. <P><P>When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? <P><P> This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. <P><P>Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately Gourmet into a cutting-edge publication. <P><P>This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down. <P><P>Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be. <P><b>A New York Times Bestseller</b>
Save Money: Family Feasts for a Fiver
by Crackit Productions LimitedThe essential cookbook for delicious and nutritious recipes without spending more than a fiver! The accompaniment to ITV's hit series Save Money: Good Food, starring household favourites Susanna Reid and Matt Tebbutt. The premise of ITV's Save Money: Good Food is simple: families can eat like royalty for just a fiver per meal, if they buy wisely, eliminate waste, and know not just what the best buys are but what tastes truly great. With Family Feasts for a Fiver, you'll be able to use that knowledge to create dishes that range from quick fixes to showpiece family meals - not to mention getting the best out of every ingredient with leftover specials. You'll save time and money, but not compromise on taste.Cook smart; Waste less; Eat deliciously. EAT WELL EVERY DAY OF THE WEEK FOR JUST £5!
Save Money Good Diet: The Nations Favourite Recipes with a Healthy, Low-Cost Boost
by Phil Vickery'Phil Vickery is not only a talented chef, but something rarer still, a sensible and sensitive one.' - The Independent We all know we should be eating better, but with endless dietary advice and pricey ingredients,it can be really difficult to find a good diet that works, especially on a budget.But it doesn't have to be so complicated. With Phil Vickery's easy, tasty recipes and great advice, you can eat the foods you enjoy while still getting all the nutrients you need. Spinning out from the hit TV show, Save Money Good Diet features 70 delicious, easy and affordable recipes that include healthier versions of the nation's top dishes, from Spaghetti Bolognese to Chicken Tikka Masala and Fish & Chips. Each recipe even states the cost of making it, so the process of planning and shopping is as painless as possible.By enjoying these nutritious meals you can lower your risk of developing life-threatening conditions, improve your overall health and lose weight. A realistic guide for families, it will improve your diet and boost your health without hitting your wallet.
Save Money: Good Food - Family Feasts for a Fiver
by Crackit Productions LimitedThe essential cookbook for delicious and nutritious recipes without spending more than a fiver! The accompaniment to ITV's hit series Save Money: Good Food, starring household favourites Susanna Reid and Matt Tebbutt. The premise of ITV's Save Money: Good Food is simple: families can eat like royalty for just a fiver per meal, if they buy wisely, eliminate waste, and know not just what the best buys are but what tastes truly great. With Family Feasts for a Fiver, you'll be able to use that knowledge to create dishes that range from quick fixes to showpiece family meals - not to mention getting the best out of every ingredient with leftover specials. You'll save time and money, but not compromise on taste.Cook smart; Waste less; Eat deliciously. EAT WELL EVERY DAY OF THE WEEK FOR JUST £5!
Save Money Lose Weight: Spend Less and Reduce Your Waistline with My 28-day Plan
by Dr Ranj SinghTHE SUNDAY TIMES BESTSELLERAre you keen to lose weight without spending a fortune? Do you find it hard to stick to a budget when you are on a diet? In Save Money, Lose Weight, the book to accompany the ITV series, Dr Ranj Singh brings you a 28-day plan that shows you how to make nutritious, calorie-controlled, budget-conscious meals for the whole family.As well as 80 delicious recipes, this book includes: - Shopping lists - Meal planners - Tips to slash your weekly grocery bill - Easy, no-cost exercise ideasLet the nation's favourite doctor, Ranj Singh, show you how to break the cycle of habit without breaking the bank.What readers are saying:***** 'Easy to follow recipes and good shopping guides . . . the results have been great'***** 'Great ideas . . . food tastes delicious'***** 'Lovely recipes to follow and help you get to your goal'
Save Room for Pie: Food Songs and Chewy Ruminations
by Roy Blount Jr.Our best-laid plans will yield to fate.And we will say, “We lived. We ate.”Roy Blount Jr. is one of America’s most cherished comic writers. He’s been compared to Mark Twain and James Thurber, and his books have been called everything from “a work of art” (Robert W. Creamer, The New York Times Book Review) to “a book to read till it falls apart” (Newsweek). Now, in Save Room for Pie, he applies his much-praised wit and charm to a rich and fundamental topic: food.As a lifelong eater, Blount always got along easy with food—he didn’t have to think, he just ate. But food doesn’t exist in a vacuum; there’s the global climate and the global economy to consider, not to mention Blount’s chronic sinusitis, which constricts his sense of smell, and consequently his taste buds. So while he’s always frowned on eating with an ulterior motive, times have changed. Save Room for Pie grapples with these and other food-related questions in Blount’s signature style. Here you’ll find lively meditations on everything from bacon froth to grapefruit, Kobe beef to biscuits. You’ll also find defenses of gizzards, mullet, okra, cane syrup, watermelon, and boiled peanuts; an imagined dialogue between Adam and Eve in the Garden of Eden; input from Louis Armstrong, Frederick Douglass, and Blaze Starr; and of course some shampooed possums and carjacking turkeys.In poems and songs, limericks and fake (or sometimes true) news stories, Blount talks about food in surprising and innovative ways, with all the wit and verve that prompted Garrison Keillor, in The Paris Review, to say: “Blount is the best. He can be literate, uncouth, and soulful all in one sentence.”
Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen
by David SaxDavid Sax's delightful travelogue is a journey across the United States and around the world that investigates the history, the diaspora, and the next generation of delicatessen. David Sax was alarmed by the state of Jewish delicatessen. As a journalist and lifelong deli lover, he watched in dismay as one beloved deli after another closed its doors, only to be reopened as some bland chain restaurant laying claim to the cuisine it just paved over. Was it still possible to save the deli? He writes about the food itself--how it's made, who makes it best, and where to go for particular dishes--and, ultimately, what he finds is hope: deli newly and lovingly made in places like Boulder, Colorado, longstanding deli traditions thriving in Montreal, and the resurrection of iconic institutions like New York's 2nd Avenue Deli. No cultural history of food has ever tasted so good.
Saved by Cake: Over 80 Ways To Bake Yourself Happy
by Marian KeyesBeloved novelist Marian Keyes tackles the kitchen with a new cookbook featuring desserts that are both simple and delicious, with step-by-step instructions and stunning photography.&“To be perfectly blunt about it, my choice sometimes is: I can kill myself, or I can make a dozen cupcakes. Right so, I&’ll do the cupcakes and I can kill myself tomorrow.&” In Saved by Cake, Marian Keyes gives a candid account of her recent battle with depression and her discovery that learning to bake was exactly what she needed to regain her joie de vivre. A complete novice in the kitchen, Marian decided to bake a cake for a friend. From the moment she began measuring, she realized that baking was the best way for her to get through each day. Refreshingly honest and wickedly funny, Saved by Cake shines with Keyes&’ inimitable charm and is chockfull of sound advice. Written in Marian&’s signature style, her take on baking is honest, witty, extremely accessible and full of fun. Her simple and delicious recipes—from Consistently Reliable Cupcakes to Fridge-set Honeycomb Cheesecake—are guaranteed to tempt even the most jaded palate.
Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day
by Judith Barrett“There isn’t a single soup . . . that doesn’t sound delectable . . . quite impressive considering none of [the] recipes contains more than three grams of fat.” —Publishers WeeklyThere is no better way to tap into today’s soup craze than with this glorious cookbook, filled with more than 100 deliciously low-fat soup recipes. Author Judith Barrett lost pounds and inches using these mouthwatering recipes, each of which contains less than three grams of fat per serving. Cutting the fat posed no bar to creating soups with incredible flavor—Black Mushroom and Spinach Wonton Soup and Creamy Fennel Soup with Shrimp both contain only one gram of fat.Barrett offers soups to be savored for every season. In the fall, Creamy Carrot Soup or Roasted Beet Borscht will delight you. Winter Squash Soup with Thyme or Real Gumbo with Okra and Chicken is sure to take the edge off the cold during the snowy months. Come springtime, there is Vidalia Onion Soup or Arugula Vichyssoise, and to beat the summertime heat, make a batch of Cool Cucumber and Yogurt Soup or Creamy Tomato Bisque with Shallots and Tarragon. Soups “from the sea,” like Mediterranean Fish Stew and New York Red Clam Chowder, will leave a briny tingle on your palate. If it’s legumes you crave, try: Lentil and Portobello Mushroom Soup or Miami Black Bean Soup. Or experiment with the variety of international soup recipes that are offered, from Chinese Cabbage Soup with Cellophane Noodles to Italian Minestra of Swiss Chard and Rice.“Not just for the diet shelf, this attractive book, with many full-page color photographs, is recommended for most collections.” —Library Journal