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The Crepe Recipe Book for Beginners: 60+ Sweet and Savory Crepes
by Ann CostlowLearn the art of crepe making with easy recipes to satisfy every cravingElegant, simple, and filled with flavor, crepes conjure up dreams of cozy Parisian cafes—and now you can make this golden, crispy comfort food in your own kitchen. From mixing up batter to cooking, flipping, and folding, this crepe recipe book provides foolproof guidance for learning the crepe-making method, plus dozens of recipes for sweet and savory crepes.This crepe recipe book includes:Crepe kitchen essentials—Learn how to choose the right pans for crepe making, how to work with crepe makers, and how to stock your kitchen with other must-have tools and ingredients.Simple ingredients—Whip up delectable breakfasts, main courses, and desserts with a crepe recipe book that uses everyday ingredients you can easily find at your local grocery store.Detailed instructions—Find step-by-step directions and tutorial photos for creating the perfect, wafer-thin pancake, including variations for vegan, gluten-free, keto, and paleo batters.Capture the flavors of France with this beginner-friendly crepe recipe book.
The Crohn's Disease Cookbook: 100 Recipes and 2 Weeks of Meal Plans to Relieve Symptoms
by Amanda Foote RDFind relief from pain and inflammation with this complete Crohn's disease cookbook Whether you've been recently diagnosed with Crohn's disease or have been living with it for some time, a well-balanced, specialized diet can be invaluable for healing. Unlike other Crohns disease books, The Crohn's Disease Cookbook can help you manage symptoms and flare-ups while enjoying mouthwatering meals with nutrient-rich, fresh ingredients. From tangy Lemon Chicken to classic Shepherd's Pie, this complete Crohn's Disease cookbook (and two-week meal plan) delivers everything you need to start feeling better every day. Personalize your approach to eating with symptom tracking, shopping lists for stocking an IBD-friendly kitchen, and more. Eating well and feeling your best while managing your condition is clearer and easier with one of the most comprehensive Crohns disease books. This standout among Crohns disease books features: 100 Soothing recipes—Discover dozens of delicious ways to manage Crohn's Disease, including detailed tips for boosting nutrition and making dishes gentler on the system. Customized plans—Get expert guidance on what to eat and avoid, plus two weekly meal plans to address eating for flare-ups and remission. The latest science—Explore the most up-to-date data available for treating IBD and the effects of food on symptoms in this essential selection within Crohns disease books. Go beyond other Crohns disease books with this all-in-one cookbook for people living with Crohn's disease.
The Crown Maple Guide to Maple Syrup: How to Tap and Cook with Nature's Original Sweetener
by Robb Turner Jessica CarboneSixty-five sweet and savory recipes, plus tons of tips, trivia, and photos! This is the ultimate guide to maple syrup, with sixty-five recipes, instructions on tapping and evaporating, and an overview of the fascinating history of maple syrup in the United States. Not just a cookbook, it offers a comprehensive look into the world of maple syrup, complete with archival images and tutorials on the process. With recipes for maple-pecan sticky buns, maple-glazed duck, maple lemon bars, and much more, this beautifully illustrated guide comes from the producers of Crown Maple, a leading organic maple syrup—carried by gourmet food markets and used in many of the world&’s best kitchens, including NoMad, Eleven Madison Park, Bouchon, Lincoln, and more.
The Cruise Control Diet: Automate Your Diet and Conquer Weight Loss Forever
by Jorge CruiseActivate your weight-loss autopilot—use the power of simple intermittent fasting to lose the pounds and keep them off, from Hollywood trainer and #1 New York Times bestselling author Jorge Cruise. Timing is everything when it comes to losing weight. Or, as celebrity trainer Jorge Cruise explains: When we eat is as important as what we eat. Building on the scientifically proven but hard-to-sustain day-on, day-off technique known as “intermittent fasting,” Cruise has developed a revolutionary masterplan that simplifies your calendar and eliminates between-meal hunger. He divides every day into two easy-to-remember nutritional zones: a 16-hour evening and overnight “burn zone” (semi-fasting) followed by an 8-hour “boost zone” (eating). Ingeniously, his plan also includes “bumper foods” that can be consumed in either zone—around the clock—to keep you satiated and burning fat throughout. You’ll never be hungry if you don’t really ever have to fully fast! Backed by the very latest research and client-tested for optimal results, The Cruise Control Diet unlocks the key to dramatic results with • recipes for deliciously unexpected boost zone foods, such as Portobello Mini Pizzas, Zoodle Spaghetti & Meatballs, Sheet Pan Salmon & Asparagus, and even Almond Butter Cookies • high-fat, no-sugar burn-zone recipes for craving-quenching foods like Double Chocolate Fudge Mousse and Vanilla Chai Tea Latte • weekly menus and handy grocery lists to take the guess work out of the equation • candid testimonials from Cruise’s clients and test-panel participants • an optional burn-zone exercise program with instructional photos With The Cruise Control Diet you’ll automate your diet and finally conquer weight loss forever!Featuring a foreword by Brooke Burke and an introduction by Jason Fung, M.D.Praise for Jorge Cruise“Jorge gets it right. His recipes make eating smart easy. I recommend them highly.”—Andrew Weil, M.D., #1 New York Times bestselling author of Why Our Health Matters “Jorge knows how to make weight loss simple and easy without feeling hungry.”—Tyra Banks, model, actress, CEO, and New York Times bestselling author “Recipes from my friend Jorge Cruise—where healthy food meets great flavor.”—Emeril Lagasse, chef, restaurateur, and New York Times bestselling author
The Cuban Kitchen: Cuisine: A Cookbook
by Raquel Rabade RoqueWhat is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditions--a true melting pot of all the influences that combine in Cuban culture.Now, Raquel Rabade Roque gives us the definitive book of Cuban cuisine: encyclopedic in its range, but intimate and accessible in tone with more than five hundred recipes for classic, home-style dishes--from black bean soup to pork empanadas, from ropa vieja to black beans and croquetas, from tostones to arroz con pollo, from churros to café con leche--as well as the vividly told stories behind the recipes.Based on the author's family recipes, this is real Cuban cooking presented with today's busy cooks in mind. Whether you are an experienced cook or a novice, a lover of Cuban cuisine or just discovering it, The Cuban Kitchen will become an essential part of your kitchen library.From the Trade Paperback edition.
The Cuisines of Spain: Exploring Regional Home Cooking [A Cookbook]
by Christopher Hirsheimer Teresa Barrenechea Jeffrey KoehlerWith the world in a swoon over the gastronomic riches of Spain - from the brilliant array of its traditional tapa dishes to the daring preparations of its new generation of chefs -the timing couldn't be better for the arrival of this long-awaited cookbook. In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country's most talented culinary ambassadors, showcases her culinary heritage through over 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the brilliant mojos of the Canary Islands, the hearty stews and braised meats of the interior - all of the classics are here in peak form, as are many lesser-known but equally important and intriguing regional dishes. Steeped in the history of her country, Barrenechea weaves a captivating narrative of Spain's diverse peoples, landscapes, and ingredients, revealing how such forces gave rise to the food traditions that we celebrate today. Over 150 full-color photographs from Barcelona-based photojournalist Jeff Koehler and renowned food photographer Christopher Hirsheimer put Spain's culinary riches on brilliant display. With such a distinguished pairing of author and artists, THE CUISINES OF SPAIN is positioned to be one of the major cookbook releases of the year.
The Culinarian: A Kitchen Desk Reference
by Barbara Ann KipferA culinary reference packed with thousands of straightforward definitions and fun tips and triviaPerfect for cooks, food lovers, and even trivia buffs, The Culinarian is a wide-ranging kitchen reference that no cupboard should be without. With plain-English definitions of everything from Absinthe to Zucchini, it includes fascinating culinary history, etymologies, and tips on selecting, storing, and using virtually every ingredient and piece of kitchen equipment imaginable.In addition to vital information like unit conversions and yields and equivalents, the book also includes cooking tips, lists, and trivia, from the heavily practical, such as common meat cuts and labeling terms, to the just plain entertaining, like lists of aphrodisiac foods and fun food cliches.Holds the answers to thousands of culinary questions, from how to choose a ripe mango or scale a fish to how they get the cream center inside a chocolate candyIncludes descriptions and definitions of nearly 3,500 food terms, from ingredients and equipment to culinary techniquesCompiled by expert researcher, lexicographer, and food lover Barbara Ann KipferHelpful cooking tips and sidebars on cooking quick meals, as well as shopping, storing, prepping, and garnishingIf you've ever wondered how to trim an artichoke or what the difference between a sweet potato and a yam is, The Culinarian has all the answers you need.
The Culinarians: Lives and Careers from the First Age of American Fine Dining
by David S. ShieldsHe presided over Virginia’s great political barbeques for the last half of the nineteenth century, taught the young Prince of Wales to crave mint juleps in 1859, catered to Virginia’s mountain spas, and fed two generations of Richmond epicures with terrapin and turkey. This fascinating culinarian is John Dabney (1821–1900), who was born a slave, but later built an enterprising catering business. Dabney is just one of 175 influential cooks and restaurateurs profiled by David S. Shields in The Culinarians, a beautifully produced encyclopedic history of the rise of professional cooking in America from the early republic to Prohibition. Shields’s concise biographies include the legendary Julien, founder in 1793 of America’s first restaurant, Boston’s Restorator; and Louis Diat and Oscar of the Waldorf, the men most responsible for keeping the ideal of fine dining alive between the World Wars. Though many of the gastronomic pioneers gathered here are less well known, their diverse influence on American dining should not be overlooked—plus, their stories are truly entertaining. We meet an African American oyster dealer who became the Congressional caterer, and, thus, a powerful broker of political patronage; a French chef who was a culinary savant of vegetables and drove the rise of California cuisine in the 1870s; and a rotund Philadelphia confectioner who prevailed in a culinary contest with a rival in New York by staging what many believed to be the greatest American meal of the nineteenth century. He later grew wealthy selling ice cream to the masses. Shields also introduces us to a French chef who brought haute cuisine to wealthy prospectors and a black restaurateur who hosted a reconciliation dinner for black and white citizens at the close of the Civil War in Charleston. Altogether, Culinarians is a delightful compendium of charcuterie-makers, pastry-pipers, caterers, railroad chefs, and cooking school matrons—not to mention drunks, temperance converts, and gangsters—who all had a hand in creating the first age of American fine dining and its legacy of conviviality and innovation that continues today.
The Culinary Bro-Down Cookbook
by Josh SchererThere was never anything wrong with instant ramen. But there was never anything wrong with not being on the moon, either. That didn't stop Neil Armstrong, Buzz Aldrin, and that other guy* from changing the course of human history with a few daring steps and a super dope catchphrase. So too shall journalist and blogger Josh Scherer change the course of late-night, often-insane, sometimes-smart-but-always-monstrous munchie food that puts your MSG packet garbage to shame. You'll find more than seventy creations broken into the ten "brossential" food groups like: Beer, Fried Things, Tacos, and Struggle Snacks (because money is hard). Josh's recipes range from indulgent eats like Beer-Poached Bratwurst Party Subs and Mac 'n' Cheese Nachos to hella-classy dishes like Broccolini with Burnt Lemon Hollandaise and Pork Belly Tacos with Fish Sauce Caramel. Sprinkled in are the unholy commandments for bro cooking, such as "bagged wine is the only wine you need," and Josh's expert advice on how to beat a hangover (it's mostly just pastrami and emotionally purging movies). The Culinary Bro-Down Cookbook is full of irreverent essays and anecdotes, but running throughout is a deep sense of soul and self that strives to answer the question: Why can't the deep-fried nonsense you eat with your bros at 2 a.m. have the same emotional gravitas as an intimate family dinner? Oh and there's bacon, too. Like, a lot of it.*It's Michael Collins, you uncultured swine
The Culinary Cyclist: A Cookbook And Companion For The Good Life
by Anna Brones Johanna KindvallThe first cookbook of its kind, The Culinary Cyclist is a gorgeous staple for any kitchen where bicycling and healthy, delicious food are priorities. This lovingly illustrated cookbook is your guide to hedonistic two-wheeled living. Recipes are all gluten free and vegetarian. Decadent basics such as a creamy sea salt chocolate cake and baked eggs in avocado halves are paired with cheerful instructions for gracefully hosting a dinner party, gifting food, bulk shopping by bicycle, and two-wheeled picnics. The cookbook is suitable for experienced cooks looking to add kitchen flair to their repertoire as well as beginners in the kitchen who want to start out their culinary lives on the right foot.
The Culinary Herbal: Growing and Preserving 97 Flavorful Herbs
by Arthur O. Tucker Susan Belsinger Shawn Linehan“This fresh new masterpiece excites the senses!” —Rosemary Gladstar, herbalist and bestselling author Good cooks know that when it comes to herbs, there is nothing better than those that are clipped fresh from the garden. The Culinary Herbal highlights 97 delicious varieties—like black cumin, fenugreek, lemon balm, and sassafras—that every food lover will want to add to their kitchen garden. In this gorgeously photographed guide, home cooks will learn which herbs offer the most flavor, how to grow them at home, and how to put them to use. Plant profiles are organized alphabetically by herb type and include basic growing information, flavor notes, and culinary uses. Additional information includes step-by-step instructions for harvesting, preserving, and storing, along with techniques for making pastes, syrups, vinegars, and butters.
The Culinary Imagination: From Myth to Modernity
by Sandra M. GilbertFrom the recipe novel to the celebrity chef, renowned scholar Sandra M. Gilbert explores the poetics and politics of food. In this stunning and important work, the prominent critic, poet, and memoirist Sandra M. Gilbert explores our relationship with food and eating through discussions of literature, art, and popular culture. Focusing on contemporary practices, The Culinary Imagination traces the social, aesthetic, and political history of food from myth to modernity, from ancient sources to our current wave of food mania. What does it mean to transform raw stuff into cooked dishes, which then become part of our own bodies; to savor festive meals yet resolve to renounce gluttony; to act as predators where in another life we might have become prey? Do the rituals of the kitchen have different meanings for men and women, for professional chefs and home cooks? Why, today, do so many of us turn so passionately toward table topics, on the page, online, and on screen? What are the philosophical implications of the food chain on which we all find ourselves? In The Culinary Imagination, Gilbert addresses these powerful questions through meditations on myths and memoirs, children's books, novels, poems, food blogs, paintings, TV shows, and movies. Discussing figures from Rex Stout to Julia Child and Andy Warhol, from M. F. K. Fisher and Sylvia Plath to Alice Waters and Peter Singer, she analyzes the politics and poetics of our daily bread, investigating our complex self-definitions as producers, consumers, and connoisseurs of food. The result is an ambitious, lively, and learned examination of the ways in which our culture's artists have represented food across a range of genres.
The Culinary Institute of America: Cookbook
by The Culinary InstituteBeverages and Snacks Appetizers and Salads Broths and Soups Pastas, Casseroles, and Light Fare Main Dishes Vegetables and Side Dishes Egg Dishes and Griddle Cakes Baked Goods and Desserts
The Culinary Pharmacy: Intuitive Eating, Ancestral Healing, and Your Personal Nutrition Plan
by Lisa MaséFind your ideal foods and cultivate wellness with traditional wisdom• Weaves together three ancestral healing philosophies with modern nutrition science to show how to discover your ideal eating plan • Shares recipes, meal plans, food lists, and stories to illustrate the concepts discussed and helps you integrate your own ancestral wisdom into your life • Offers proven strategies for transforming cravings, changing habits, and reducing the symptoms of chronic illness Exploring the healing power of food, holistic nutritionist Lisa Masé weaves together three ancestral healing philosophies—Ayurveda, traditional Chinese medicine (TCM), and the Mediterranean diet—with modern nutrition science to help you discover your ideal foods for vibrant health. The author frames her book with her healing journey to overcome ten years of chronic infection, anxiety, depression, infertility, hypothyroidism, and food sensitivities. She explains how she grew up in Italy, cradled by the Adriatic Sea and the Dolomite mountains, and by returning to her traditional foods and healing herbs she was able to heal herself. She discusses the three kinds of hunger—Heart, Head, and Habit—and offers proven folk and scientific strategies for transforming cravings and changing habits, including meditation, breathwork practices, and realignment of the gut-brain axis via the vagus nerve. Detailing the healing principles behind Ayurveda, TCM, and the Mediterranean diet, the author provides clear, easy-to-follow instructions for determining your Ayurvedic and Chinese constitution types, which can help you discover how best to heal yourself. She includes food lists for each constitution. Discussing the energetics of food, she explains the importance of personalized nutrition based on genetics, epigenetics, intuitive eating, and seasonal, local foods. She guides you on the path of food sovereignty to regain control of your food. Throughout the book, the author shares recipes, meal plans, and stories to illustrate the concepts she discusses and to help you easily integrate your ancestral healing wisdom into your life. Showing how to simplify your eating to cultivate wellness, this engaging and comprehensive guide to the culinary pharmacy provides all the knowledge and tools necessary to help you make your food your medicine.
The Culinary Professional
by Christopher Koetke John DrazNIMAC-sourced textbook <P><P>The first edition of The Culinary Professional rated high in user satisfaction. With this new, updated edition, authors and chefs John Draz and Christopher Koetke have continued to focus on the core content that provides students with the knowledge they need for a career in the culinary arts. Additionally, they have added chapters to address current industry topics: Sustainability in the Kitchen and Analyzing Cuisines.
The Culinary Professional
by Christopher Koetke John DrazStep-by-step techniques for essential culinary skills, Repeated features on history, workplace issues, safety and sanitation, science and technology, culture, culinary tips, trends, health, and math, Activities on workplace math, problem-solving, and critical thinking challenges, as well as mini labs, About culinary history.
The Culinary Professional (Third Edition)
by Christopher Koetke John DrazThe Culinary Professional is the first step on the path to a career in the culinary field. It will provide you with the necessary skills for more advanced class work and expose you to the world of professional cooking. The foodservice industry, which employs most culinary professionals, is large and diverse. This text begins with an introduction to that industry's opportunities and challenges. You will learn what it takes to succeed in this growing field. Before you begin to cook, you should know how to be safe in the kitchen. Early chapters will explain how to protect your health and safety as well as that of your coworkers and customers. You will learn how to find a job and what is expected of you as an employee. A new chapter explores concepts and practices that promote sustainability in the kitchen. Chefs use many tools and select from an immense array of ingredients when preparing dishes. The Culinary Professional supplies a generous number of photos and clear descriptions of the tools and ingredients used in the professional kitchen. Step-by-step directions for basic culinary skills and cooking methods appear throughout the text. The presentation of your food is nearly as important as the preparation, and for this reason, a full chapter covers the principles of plating, design, and garnishing. A new chapter explains how to analyze cuisines and explores various international cuisines. Successful chefs must be able to do more than simply prepare delicious dishes. You will learn about the importance of working with other departments and managing resources. Welcome to the first step on your path to a career in culinary!
The Culture of Food in England, 1200-1500
by C. M. WoolgarIn this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, he charts how emerging technologies as well as an influx of new flavors and trends from abroad had an impact on eating habits across the social spectrum. From the pauper's bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, Woolgar illuminates desire, necessity, daily rituals, and pleasure across four centuries.
The Cultured Club: Fabulous Fermentation Recipes
by Dearbhla ReynoldsDiscover delicious, gut-friendly recipes to supercharge your system Adding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. Motivated by an unshakeable belief that food is medicine and that what we eat can promote great healing, fermentation expert Dearbhla Reynolds shows readers how to turn simple ingredients into superfoods using one of the world’s oldest methods of food preservation. Recipes include: • Masala Quinoa Croquettes with Indian Cauliflower and Mango Chutney • Collard Wraps with Kefir Mackerel Pâté, Radishes, and Cucumber Pickles • Fermented Flaxseed and Onion Crackers • Hibiscus Kombucha More than just a recipe book, this is a story about food, health energy, and lost traditions.
The Cultured Cook: Delicious Fermented Foods with Probiotics to Knock Out Inflammation, Boost Gut Health, Lose Weight & Extend Your Life
by Michelle Schoffro CookTransform Everyday Foods into Mouth-Watering SuperfoodsDetailing everything you need to begin fermenting in your home kitchen, The Cultured Cook offers recipes and tips for making vegan, gluten-free foods even better for you. From delicious plant-based yogurt and cheese, to basics such as sauerkraut, pickles, and kombucha, to tempting desserts — even ice cream! — you’ll discover ways to add fermented foods to every meal. Your body will enjoy the benefits of probiotics, as well as the increasingly recognized prebiotics, to supercharge your health.
The Cupboard to Table Cookbook: Satisfying Meals Made from What you Have on Hand
by Judy HannemannWith Judy's help, cook from your cupboards--you'll be amazed at how well you'll eat tonight! If it's time to get food on the table, but too late to hit the grocery store, turn to this collection of fast and easy recipes from blogger Judy Hanneman. She'll help you discover new ways to serve ingredients you already have in your pantry, fridge or freezer. Among her favorites: Bacon Bombs Deluxe Skillet Taco Pie Easy Irish Soda Bread Vidalia Onion Pasta You'll be amazed at the delicious, satisfying, irresistably tasty meals you'll create, using what you already have in your kitchen.
The Cupcake Club: Peace, Love, and Cupcakes (The Cupcake Club #1)
by Sheryl Berk Carrie BerkA delightful, delicious middle grade debut by New York Times bestselling author Sheryl Berk and her cupcake-obsessed daughter, Carrie.Cupcake Club is the first book in the Peace, Love and Cupcakes series. This is The Babysitter's Club for a generation raised on Cake Boss and Ace of Cakes and is slated to be a sweet success!Meet Kylie Carson.She's a fourth grader with a big problem. How will she make friends at her new school? Should she tell her classmates she loves monster movies? Forget it. Play the part of a turnip in the school play? Disaster! Then Kylie comes up with a delicious idea: What if she starts a cupcake club?Soon Kylie's club is spinning out tasty treats with the help of her fellow bakers and new friends. But when Meredith tries to sabotage the girls' big cupcake party, will it be the end of the Cupcake Club?Includes recipes and tips to try at home!"Kids and cupcakes are the perfect recipe!"—Sophie and Katerine, stars of TLC's DC CupcakesCupcake Club is the perfect…cupcake book for kids who love to bake, with bonus recipes included!mother daughter book club pickpreteen gift for girlsbook for middle school girls who are reluctant readers
The Cupcake Mistake
by Maggie MurphyA wizard tries to conjure a cupcake for lunch and makes a big, tasty mistake. But he finds a solution with the help of some hungry townspeople.
The Cupcake Queen
by Heather HeplerWhen her mother moves them from the city to a small town to open up a cupcake bakery, Penny's life isn't what she expected. Her father has stayed behind, and Mom isn't talking about what the future holds for their family. And then there's Charity, the girl who plays mean pranks almost daily. There are also bright spots in Hog's Hollow -- like Tally, an expert in Rock Paper Scissors, and Marcus, the boy who is always running on the beach. But just when it looks as though Penny is settling in, her parents ask her to make a choice that will turn everything upside down again. A sweet novel about love, creativity, and accepting life's unexpected turns.