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Cold Brew Coffee: Techniques, Recipes & Cocktails for Coffee's Hottest Trend
by Chloë CallowCold brew is taking the coffee world by storm, with its sweeter, mellower taste and potential health benefits. Brewed by leaving coffee grounds to steep in cold water for hours, it offers a completely new take on coffee - and once you try it, there's no going back.This handy guide will give you all the knowledge you need to get on top of the trend, with illustrated step-by-step techniques for making your own cold brew at home, plus expert advice to help you get the best results from your drink. Also featuring 35 delicious recipes for creating cocktails and desserts with your cold brew coffee, from Espresso Martini and Cold Brew Negroni to Coffee Chocolate Tart, this is a must-have for brewing beginners and small-batch artisans alike.
Cold Brew Coffee: Techniques, Recipes & Cocktails for Coffee's Hottest Trend
by Chloë CallowCold brew has taken the coffee world by storm, with its sweeter, mellower taste and potential health benefits. Brewed by leaving coffee grounds to steep in cold water for hours, it offers a fresh take on coffee - and once you try it, there's no going back.This handy guide will give you all the knowledge you need to get on top of this trend that's here to stay, with illustrated step-by-step techniques for making your own cold brew at home, plus expert advice to help you get the best results from your drink. Also featuring more than 35 delicious recipes for creating cocktails and desserts with your cold brew coffee, from Espresso Martini and Cold Brew Negroni to Coffee Chocolate Tart and Coffee French Toast, this is a must-have for brewing beginners and small-batch artisans alike.This new and updated edition features sections on coffee and sustainability, the effect of coffee on our mental and physical wellbeing, and alternative uses for coffee grounds, as well extra recipes like Bulletproof Coffee and Coffee Water Kefir.
Cold Brew Coffee: Techniques, Recipes & Cocktails for Coffee's Hottest Trend
by Chloë CallowCold brew has taken the coffee world by storm, with its sweeter, mellower taste and potential health benefits. Brewed by leaving coffee grounds to steep in cold water for hours, it offers a fresh take on coffee - and once you try it, there's no going back.This handy guide will give you all the knowledge you need to get on top of this trend that's here to stay, with illustrated step-by-step techniques for making your own cold brew at home, plus expert advice to help you get the best results from your drink. Also featuring more than 35 delicious recipes for creating cocktails and desserts with your cold brew coffee, from Espresso Martini and Cold Brew Negroni to Coffee Chocolate Tart and Coffee French Toast, this is a must-have for brewing beginners and small-batch artisans alike.This new and updated edition features sections on coffee and sustainability, the effect of coffee on our mental and physical wellbeing, and alternative uses for coffee grounds, as well extra recipes like Bulletproof Coffee and Coffee Water Kefir.
Cold Brew Coffee: Techniques, Recipes & Cocktails for Coffees Hottest Trend
by Chloë CallowCold brew is taking the coffee world by storm, with its sweeter, mellower taste and potential health benefits. Brewed by leaving coffee grounds to steep in cold water for hours, it offers a completely new take on coffee - and once you try it, there's no going back.This handy guide will give you all the knowledge you need to get on top of the trend, with illustrated step-by-step techniques for making your own cold brew at home, plus expert advice to help you get the best results from your drink. Also featuring 35 delicious recipes for creating cocktails and desserts with your cold brew coffee, from Espresso Martini and Cold Brew Negroni to Coffee Chocolate Tart, this is a must-have for brewing beginners and small-batch artisans alike.
Cold Canning: The Easy Way to Preserve the Seasons Without Hot Water Processing (A Cookbook)
by Bruce Weinstein Mark ScarbroughDiscover this food preservation bible for the modern cook, with a collection of 425 recipes for small-batch jams, jellies, chili crisps, pickles, krauts, kimchis, and more that will safely keep for months to years in your fridge or freezer. Cold canning is a revolutionary new approach to preserving the best produce of the season, without the headache of traditional canning methods. Whether you're canning for convenience, frugality, or fun, these small-batch recipes are simple to make and can be safely stored for months or even years in your refrigerator or freezer. Home cooks will love cold canning because... It's easier, requiring no unwieldy tools It preserves fresher flavors in the jar It saves money with small batches It saves time with quick setup and cooking It's healthier because recipes use less sugar and salt It's completely safe Bestselling authors Bruce Weinstein and Mark Scarbrough are among America's most trusted culinary experts, and here they gather 425 recipes showing how to pickle and preserve the world—from strawberry jam to Sri Lankan lime pickles, from peach-ginger preserves to homemade sambal oelek. With Cold Canning, it is easier than ever to save a taste of the summer for any time of the year.
Cold Case
by Julia Platt LeonardWhen thirteen-year-old Oz Keillor stumbles upon a dead body, his life is thrown into turmoil. His older brother is the prime suspect in the murder, and Oz learns that the crime may be tied to his father's death years earlier--could his dad have been selling nuclear secrets to rogue governments? With the fate--and livelihood--of his family in balance, it's up to Oz to try and crack the case, with the help of his best friend, Rusty. It's a quest that has more twists and turns than the dusty roads of New Mexico--and the resolution may be closer to home than Oz ever could have imagined.
Cold Case
by Julia Platt LeonardA boy makes a terrible discovery and must clear his family's name in this action-packed thriller.When thirteen-year-old Oz Keiller stumbles upon a dead body, his life is thrown into a tailspin. His older brother is the prime suspect in the murder, and Oz soon learns that the crime may be tied to the death of his father years earlier--a father who was accused of selling nuclear secrets to rogue governments. The fate--and livelihood--of his family is hanging by a thread, and it's up to Oz to try and crack the case, with the help of his best friend, Rusty. It's a quest that has more twists and turns than the dusty roads of New Mexico--and the answer may be closer to home than Oz ever could have imagined.
Cold Cut Murder (The Darling Deli #3)
by Patti BenningMurder is a dish best served cold... But a body in a deli spells real trouble. Deli owner and amateur sleuth, Moira Darling, is enjoying the annual Winter Festival in her quaint hometown of Maple Creek, Michigan, and is gearing up for a sweet Valentine's Day. Her holiday plans are derailed, however, when Moira discovers a body in her shop. While she's busy investigating a murder, and trying to run her busy deli, Moira is dismayed to learn that a new competitor has opened a shop in town. The competitor's wayward husband seems to take more than a professional interest in Moira, creating a frosty relationship between Moira and his wife. Will Moira be able to cut through the drama, while finding a killer? Or will more than her heart be broken on Valentine's Day? Find out in this fast-paced Cozy Mystery! Pick up your copy today!
Cold Press Juice Bible: 300 Delicious, Nutritious, All-Natural Recipes for Your Masticating Juicer
by Lisa SussmanDiscover the incredible health benefits of juice with this complete guide to juicing, dieting, and cleansing using a slow-masticating juicer. Masticating juicers are the best way to get all the vitamins, minerals, and antioxidants you need in one delicious drink. But don&’t settle for the same boring juice every day. With Cold Press Juice Bible you have 300 flavorful and unique blends to choose from! Chock-full of vibrant green, fruit-filled, nutritious root, and protein-rich, nutty recipes, this book will leave you revitalized and energized. Mix up your daily routine and have fun with: 200-calorie, healthy blends Cold press tips and tricks Vitamin- and antioxidant-rich recipes Cleanse programs for body detox and weight loss Specific juices for breakfast, lunch, snack time, and more
Cold Storage for Fruits & Vegetables: Storey Country Wisdom Bulletin A-87 (Storey Country Wisdom Bulletin Ser.)
by John Storey Martha StoreySince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Cold-Weather Cooking
by Sarah Leah ChaseWhether your winter blows with snow and rain or is just a sunbelt state of mind, a trove of delicious, soul-warming fare awaits in COLD WEATHER COOKING, from the author of The Nantucket Open-House Cookbook with over 214,000 copies in print. Guided by a sense that winter is the season for seasonings-from ginger, garlic, and rosemary in Mixed Winter Squash Provencal to the cilantro and walnut crust on a dazzling Roast Rack of Lamb-this gifted cook and author provides dishes that are even gutsier than her summertime favorites. She pays special attention to the late harvest, helps cooks make the most of fall fruits and vegetables, offers chapters on winter grilling and cooking over the hearth. More than 300 recipes range from bracing drinks for the first sign of autumn to glorious spring dishes for an Easter celebration. Warm Tomato Pie. Wild Rice, Mushroom, and Oyster Bisque. Pasta with Gorgonzola and Spinach. Plus Scallops in Sweet and Hot Lime Sauce, Deviled Beef Ribs, Broccoli with Toasted Hazelnuts and Pancetta, Sweet Potato Pancakes, Pumpkin Bread Pudding, Chestnut Mousse Cake, and Christmas Truffle Tart. Selection of the Book-of-the-Month Club's HomeStyle Books. 112,000 copies in print.
Coleman The Outdoor Adventure Cookbook: The Official Cookbook From America's Camping Authority
by ColemanAs you'd expect from the experts at Coleman, this useful volume is full of essential camping information, including menu and packing guidance, expert camping tips, campsite safety, and equipment advice. But at the heart of this gorgeously photographed book are the 100 delicious campsite recipes that include hearty breakfasts, snacks and appetizers, easy sandwiches and salads, hot main dishes, side dishes, and sweet desserts. Whether readers are planning a picnic or heading into the wild, theyÍll find all they need to create a memorable outdoor meal in this book.
Collagen Handbook: Recipes for Natural Living (Recipes for Natural Living #5)
by Kimberly HollandAn authoritative, illustrated, and easy-to-follow guide to collagen and how it can enhance your health—from rejuvenating hair and skin to treating bones and joints. Collagen, in the form of supplements and additives, and in natural sources, has become one of today&’s most popular paths to wellness. But what exactly is collagen, how is it produced, and how can you incorporate it into your diet? The Collagen Handbook is an essential resource for understanding the benefits of collagen in your diet and learning how to incorporate the fountain of youth into your everyday wellness routine. Featuring 40 recipes, this book will help those looking to rejuvenate their skin, improve gut health, ease arthritis symptoms, or simply ward off degeneration in muscles and tissues in the body. Topics that are discussed include the difference between collagen and gelatin, various sources of collagen and supplements, and the status of collagen and FDA testing.
Collecting Food, Cultivating People: Subsistence and Society in Central Africa
by Kathryn M. de LunaA rich analysis of the complex dynamic between food collection and food production in the farming societies of precolonial south central Africa Engaging new linguistic evidence and reinterpreting published archaeological evidence, this sweeping study explores the place of bushcraft and agriculture in the precolonial history of south central Africa across nearly three millennia. Contrary to popular conceptions that place farming at the heart of political and social change, political innovation in precolonial African farming societies was actually contingent on developments in hunting, fishing, and foraging, as de Luna reveals.
College Cooking for One: 75 Easy, Perfectly Portioned Recipes for Student Life
by Emily Hu75 Easy, healthy, and budget-friendly dorm room delicacies—for oneJust because you're heading off to college doesn't mean you have to miss out on some of your favorite, home-cooked meals. College Cooking for One teaches college-bound kids how to make delicious, dorm-friendly dishes for every meal of the day with minimal tools, easy-to-use appliances, and clever tips.Learn how to transform your small room into a functional cooking space with advice for setting up a kitchen, handy chef tools to keep on hand, and what simple appliances to use. With tasty recipes like Easy Avocado Toast and Barbecue Pork Stuffed Sweet Potatoes, you'll forget about the dormitory dining hall in no time.College Cooking for One includes fantastic features like:Health on a dime—The recipes in this cooking for one cookbook are inexpensive and nutritional so you can eat healthy on a budget.Foodie 101—Find out about how to stretch your money, adapting recipes to vegetarian and vegan diets, and other cooking for one tips and hacks.Nothing squandered—The recipes are designed to minimize the wasting of food and come with pointers for adapting leftovers in fun ways.Take dorm room dining to the next level with College Cooking for One.
College Cooking: Feed Yourself and Your Friends
by Megan Carle Jill CarleThe Carle sisters (authors of Teens Cook) are off to college, where they serve up an array of tasty dishes with their usual know-how and attitude, presented in a richly photographed package.
College Vegetarian Cooking
by Megan Carle Jill CarleBeyond Rice Cakes and Ramen Quiz time! Vegetarianism is: A) strictly for humorless health nuts. B) fine if you actuallylikebrown rice. I guess. C) what? I wasn' t sleeping, I was resting my eyes. Can you repeat the question? D) just kind of . . . normal. You answered D, right? Meatless eating is healthy, inexpensive, ecologically friendly, and even hip. What's not to like? But it's not always easy being green. The salad bar can get pretty uninspiring after a while, and you don't even want to know how much salt lurks in that can of tomato soup. Enter the Carle sisters: Megan (the long-time vegetarian) and Jill (the skeptical carnivore) are the dietary divas of yummy, doable dishes for teens and young adults. In this new book (their fourth), they offer the tips, tricks, and tasty recipes they use to feed themselves and their friends in style--veggie style. The Carles make cooking easy for cash-strapped, kitchen-shy vegetarians, starting with instructions on how to set up a basic veggie kitchen on the cheap. And they keep it simple with 90 recipes organized into student-friendly chapters, from "Cheap Eats" to "Impressing Your Date," "Dinner for One" to "Party Food," plus a desserts chapter packed with vegan options. Every page bursts with color photographs. Whether you're sharing Pasta Primavera with your roommates, taking a Caramelized Onion Tart to a party, grabbing a Roasted Red Pepper and Avocado Wrap on the run, or buttering up your sweetie with Mushroom Ravioli,College Vegetarian Cookingwill break you out of the ramen rut--without breaking your budget.
Colloidal Minerals and Trace Elements: How to Restore the Body's Natural Vitality
by Marie-France MullerHow to effectively use colloidal mineral and trace element supplements to compensate for the deficiencies in our diet that cause ill health• Includes a complete list of all trace elements and their ideal combinations for addressing health imbalances• Examines why our food is no longer nutritious enough to supply the body's mineral and trace element needs and how to address this problemMuch of the ill health and lack of vitality people complain of today can be traced to a deficiency of minerals and trace elements in our diets. The food we eat is no longer keeping us healthy. Modern farming methods have depleted the natural mineral reserves of the soil, and as a result the foods we eat are increasingly deficient in the nutrients needed for proper functioning of the body.Minerals are essential catalysts that allow vitamins, enzymes, and other nutrients to perform their necessary roles in the body and promote proper mental function. Simply taking standard mineral supplements will not correct any imbalances we may experience because our bodies are designed to best absorb and use minerals that are in a colloidal form: the soluble suspended state in which plants absorb minerals from the soil. Colloidal mineral supplements, however, can increase vitality and strengthen the immune system because 98 percent of the supplement is incorporated into the body as opposed to the 3-5 percent absorption of standard mineral supplements. Colloidal Minerals and Trace Elements details 55 trace elements and their beneficial effects and explains the ideal combinations of colloid supplements to use based on your health concerns.
Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia
by Mariana VelásquezNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY REAL SIMPLE“I have never read a more passionate and heartfelt expression of Colombian culture and cuisine in English. I’ve been waiting for years for a book like this to come out.” –J. Kenji López-Alt, New York Times bestselling author of The Food LabA recipe developer and food stylist—whose work has taken her across the globe to work with clients like Michelle Obama and into the test kitchens of today’s most esteemed culinary publications—pays homage to her native country with this vibrant, visually stunning cooking, the first dedicated solely to Colombian food, featuring 100 recipes that meld the contemporary and the traditional.To Mariana Velásquez, a native of Bogotá, the diverse mix of heritages, cultures, and regions that comprise Colombian food can be summed up in one simple concept: More is more. No matter what rung of society, Colombians feed their guests well, and leave them feeling nourished in body and soul. In Colombiana, the award-winning recipe developer and food stylist draws on the rich culinary traditions of her native land and puts her own modern twist on dishes beloved by generations of Colombians. Here are recipes for classics such as arepas and empanadas, as well as “Colombian-ish” recipes like Lomito de Cerdo al Tamarindo y Menta (Tamarind Pork Tenderloin with Mint), Gazpacho de Papaya y Camarón Tostado (Spicy Papaya and Charred Shrimp Gazpacho), and Cuchuco de Trigo con Pollito y Limón (Lemony Bulgur Farmer’s Chicken Soup). In addition to offering a unique perspective on Colombian food, Mariana shares the vibrant style of Colombian tablescapes and entertaining. For her, the best meals are never simply about the food on the table—they are an alchemy of atmosphere, drinks, and simple snacks and sweets that complete the experience and make it memorable.Rich with culture and stories as well as one-of-a-kind recipes and stunning photography, Colombiana is a gastronomic excursion that reminds us of the power of food to keep tradition alive.
Colonel Sanders and the American Dream (Discovering America)
by Josh OzerskyThe James Beard Award–winning food writer serves up &“a quirky and rewarding exploration of a &‘very real time, place, product, and person&’&” (TriQuarterly). Among the most recognizable corporate icons, only one was ever a real person: Colonel Sanders of Kentucky Fried Chicken/KFC. From a 1930s roadside café in Corbin, Kentucky, Harland Sanders launched a fried chicken business that now circles the globe, serving &“finger lickin&’ good&” chicken to more than twelve million people every day. But to get there, he had to give up control of his company and even his own image, becoming a mere symbol to people today who don&’t know that Colonel Sanders was a very real human being. This book tells his story of a dirt-poor striver with unlimited ambition who personified the American Dream. Acclaimed cultural historian Josh Ozersky defines the American Dream as being able to transcend your roots and create yourself as you see fit. Harland Sanders did exactly that. At the age of sixty-five—after failed jobs and misfortune—he packed his car with a pressure cooker and his secret blend of eleven herbs and spices and began peddling the recipe for &“Colonel Sanders&’ Kentucky Fried Chicken&” to small-town diners. Ozersky traces the rise of Kentucky Fried Chicken from this unlikely beginning, telling the dramatic story of Sanders&’ self-transformation into &“The Colonel,&” his truculent relationship with KFC management as their often-disregarded goodwill ambassador, and his equally turbulent afterlife as the world&’s most recognizable commercial icon. &“Nobody finishing this book will look at their local KFC in the same way again.&” —The National
Colonel Sanders and the American Dream (Discovering America)
by Josh OzerskyFrom Aunt Jemima and Uncle Ben to the Jolly Green Giant and Ronald McDonald, corporate icons sell billions of dollars' worth of products. But only one of them was ever a real person-Colonel Sanders of Kentucky Fried Chicken/KFC. From a 1930s roadside café in Corbin, Kentucky, Harland Sanders launched a fried chicken business that now circles the globe, serving "finger lickin' good" chicken to more than twelve million people every day. But to get there, he had to give up control of his company and even his own image, becoming a mere symbol to people today who don't know that Colonel Sanders was a very real human being. This book tells his story-the story of a dirt-poor striver with unlimited ambition who personified the American Dream. Acclaimed cultural historian Josh Ozersky defines the American Dream as being able to transcend your roots and create yourself as you see fit. Harland Sanders did exactly that. Forced at age ten to go to work to help support his widowed mother and sisters, he failed at job after job until he went into business for himself as a gas station/café/motel owner and finally achieved a comfortable, middle-class life. But then the interstate bypassed his business and, at sixty-five, Sanders went broke again. Packing his car with a pressure cooker and his secret blend of eleven herbs and spices, he began peddling the recipe for "Colonel Sanders' Kentucky Fried Chicken" to small-town diners in exchange for a nickel for each chicken they sold. Ozersky traces the rise of Kentucky Fried Chicken from this unlikely beginning, telling the dramatic story of Sanders' self-transformation into "The Colonel," his truculent relationship with KFC management as their often-disregarded goodwill ambassador, and his equally turbulent afterlife as the world's most recognizable commercial icon.
Colonial Food
by Verna FisherFood discusses how the colonists obtained, prepared, and ate their food. It looks at the new foods they discovered when they came to America, the difficulties they initially experienced in producing enough food to survive, the help they received from friendly Native Americans in growing crops, and geographic variations in their diet, from apples in the North to sweet potatoes in the South. The book also covers how the colonists cooked their food and the utensils that they used to eat it. Finally, it talks about how Native Americans lived off the land, hunting, trapping, and growing squash, corn, and beans with the Three Sisters method.
Colonial Food (Colonial Quest)
by Verna Fisher<P> Taking young readers on a journey back in time, this dynamic new series showcases various aspects of colonial life, from people and clothing to homes and food. Each book contains creative illustrations, interesting facts, highlighted vocabulary words, end-of-book challenges, and sidebars that help children understand the differences between modern and colonial life and inspire them to imagine what it would have been like to grow up in colonial America. <P> The volumes in this series focus on the colonists but also include relevant information about Native Americans, offering a variety of perspectives on life in the colonies. An introduction to colonial eating habits, this historical reference looks at the new foods the colonists discovered when they came to America, the help that they received from friendly Native Americans in growing crops, and how both the colonists and the Native Americans collected enough food to survive.
Colonial Spirits: A Toast to Our Drunken History
by Steven GrasseThis tour of early American alcohol shares recipes, “fun facts and anecdotes about our forefathers’ drinking habits with a 21-century sense of humor” (Chicago Tribune).In Colonial Spirits, legendary distiller Steven Grasse presents a historical manifesto on drinking, including 50 colonial era– inspired cocktail recipes. The book features a rousing timeline of colonial imbibing and a cultural overview of all kinds of alcoholic beverages: beer, rum and punch; temperance drinks; liqueurs and cordials; medicinal beverages; cider; wine, whiskey, bourbon and more. The book is spiced with delightful illustrations and liquored-up adages from our founding fathers. Grasse shares expert guidance on DIY home brewing, plus recipes like the Philadelphia Fish House Punch (a crowd pleaser!) and Snakebites (drink alone!). Hot beer cocktails and rattle skulls have never been so irresistible.
Color Taste Texture: Recipes for Picky Eaters, Those with Food Aversion, and Anyone Who's Ever Cringed at Food
by Matthew Broberg-MoffittAn accessible family cookbook that offers solutions rather than tricks to empower the food-averse, autistic, and picky eater, with 46 recipes.This much-needed cookbook combines tips and techniques with a dash of understanding about food aversion and how to help your kids—and yourself—cook beautiful meals in an empowering way, and is a groundbreaking resource for anyone who has ever been called &“picky&” or &“discerning.&” Learn how to alter the texture or taste profile of a dish, or even fit it within a specific palette with a unique color-coded guide. Delicious, nutritious, and easily tailored recipes (including for gluten-free and vegan eaters) include: the perfect smashed cheeseburgerItalian sausage and potato soupthe best omeletstuffed focaccia chocolate pinwheelsand dozens more Professional chef Matthew Broberg-Moffitt&’s advice is broken down by category (The Five Tastes, Texture, Color, Aroma, Presentation, and Plating) in order to address each and every aspect of food aversion, and a Food Preference Profile and Worksheet is included for you and your child to quickly identify and summarize their preferences. Instead of leading to mistrust by disguising or slipping in foods your kids don&’t want to eat, this cookbook supports caretakers in a way that maintains a healthy relationship with food, and a joyful, less stressful experience around the table.