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A Catered Wedding (A Mystery With Recipes #2)
by Isis CrawfordSomeone&’s shot an arrow at the bride, and it isn&’t Cupid…A mystery filled with &“clever dialogue and an eccentric supporting cast&” (Publishers Weekly). Bernadette and Libby Simmons have been working twelve-hour days, and between whipping up sweet treats and catering high school graduation parties, the sisters have to fit one more event into their busy schedule: catering a high-society wedding that takes a very low turn… Leeza Sharp is getting ready to have the wedding of her dreams. She&’s got a $25,000 dress (gorgeous and made to order), a rich Estonian fiancé (head of a multimillion-dollar caviar empire) and a four-star menu (planned by none other than Bernie and Libby). Never mind that she's not really in love with her boring, bland groom-to-be. But the dream wedding turns into a nightmare. Hours before she&’s scheduled to walk down the aisle, Leeza takes an arrow to the chest. Now Libby and Bernadette have more on their minds than pouring Cristal and cutting up wedding cake: they&’ve got an archery-inclined killer to find…Includes 6 delectable recipes for you to try! &“The sisters&’ playful rivalry, clever dialogue and an eccentric supporting cast make for plenty of cozy fun.&”—Publishers Weekly &“Frequent humor, a couple of little-old-lady Marxists, and several delicious recipes complete the cozy picture. Recommended for culinary mystery fans.&”—Library Journal
A Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants
by Rick BrowneFrom the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped).Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich.The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great.“Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel“It is Browne’s exploration of the history behind each place that I found most interesting…The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal“Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped
A Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants
by Rick BrowneFrom the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped).Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich.The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great.“Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel“It is Browne’s exploration of the history behind each place that I found most interesting…The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal“Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped
A Change of Appetite
by Diana HenryWhat happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish- and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia.Curious about what 'healthy eating' really means, and increasingly bombarded by both readers and friends for recipes that are 'good for you', Diana disocovered a lighter, fresher way of eating. From a Cambodian salad of prawns, grapefruit, toasted coconut and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavour, goodness and colour. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food which nourishes body and soul.
A Change of Appetite: Where Delicious Meets Healthy
by Diana HenryWhat happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish-, and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia. In her year of good eating, Diana lost weight, but this was about much more than weight loss - lead by taste, it was about discovering a healthier, fresher way of eating. From a Cambodian salad of shrimps, grapefruit, toasted coconut, and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavor, with goodness and with color. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food that nourishes body and soul.
A Change of Appetite: Where delicious meets healthy
by Diana HenryWhat happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish-, and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia. In her year of good eating, Diana lost weight, but this was about much more than weight loss - lead by taste, it was about discovering a healthier, fresher way of eating. From a Cambodian salad of shrimps, grapefruit, toasted coconut, and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavor, with goodness and with color. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food that nourishes body and soul.
A Change of Appetite: Where delicious meets healthy
by Diana HenryWhat happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish-, and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia. In her year of good eating, Diana lost weight, but this was about much more than weight loss - lead by taste, it was about discovering a healthier, fresher way of eating. From a Cambodian salad of shrimps, grapefruit, toasted coconut, and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavor, with goodness and with color. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food that nourishes body and soul.
A Change of Appetite: where delicious meets healthy
by Diana Henry'Cookery Book of The Year' Guild of Food Writers AwardsShortlisted for the André Simon AwardsNominated for The Bookseller Cookery Book Award, Sponsored by FoylesWhat happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish- and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia.Curious about what 'healthy eating' really means, and increasingly bombarded by both readers and friends for recipes that are 'good for you', Diana disocovered a lighter, fresher way of eating. From a Cambodian salad of prawns, grapefruit, toasted coconut and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavour, goodness and colour. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food which nourishes body and soul.
A Changeless Land: Continuity and Change in Philippine Politics
by David G. TimbermanFirst Published in 1992. Routledge is an imprint of Taylor & Francis, an Informa company.
A Chateau Under Siege (The Dordogne Mysteries #15)
by Martin WalkerFrance's favourite country cop, Bruno, faces a dangerous threat to the town he polices and the people he protects. Loved by millions, the Dordogne Mysteries are the perfect combination of mystery and escapism.The event of the Périgord tourist season is to be the re-enactment of the liberation of the historic town of Sarlat from the English in 1370. But it all goes wrong when the man playing the part of the French general is almost killed in the heat of the action.The immediate question for chief of police Bruno Courrèges is was this an accident - or deliberate? The stakes rise when Bruno learns that the man, Kerquelin, was running Frenchelon, the secret French electronic intelligence base nearby, after being recruited from a brilliant Silicon Valley career. His old Silicon Valley colleagues have been invited to stay at the luxurious local chateau of Rouffillac as his guests to enjoy the Sarlat show.As he investigates, Bruno discovers that Kerquelin's wound was faked, that he is alive and well and secretly negotiating a massive deal to build a semi-conductor industry in France. But then a whole new and dangerous player emerges, determined to nip the deal in the bud.(P) 2023 Quercus Editions Limited
A Chateau Under Siege: A Bruno, Chief of Police Novel (Bruno, Chief of Police Series #16)
by Martin WalkerWhen an actor in a local play is attacked during a performance, Bruno must learn whether it was an accident, a crime of passion, or an assassination attempt with implications far beyond the small French village.The town of Sarlat is staging a reenactment of its liberation from the British in the Hundred Years War when the play&’s French hero, Brice Kerquelin, is stabbed and feared fatally wounded. Is it an unfortunate prop malfunction—or something more sinister? The stricken man happens to be number two in the French intelligence service, in line for the top job. Bruno is tasked with the safety of the victim&’s daughters, Claire and Nadia, as well as their father&’s old Silicon Valley buddies, ostensibly in town for a reunion. One friend from Taiwan, a tycoon in chip fabrication, soon goes missing, and Bruno suspects there may be a link to the French government&’s efforts to build a chip industry in Europe—something powerful forces in Russia and China are determined to scuttle. Wading through a tangle of rivalries and secrets, Bruno begins to parse fact from fiction—while also becoming embroiled in some romantic complications, and, of course, finding time to put together some splendid meals.
A Chateau Under Siege: a riveting murder mystery set in rural France (The Dordogne Mysteries #15)
by Martin WalkerFrance's favourite country cop, Bruno, faces a dangerous threat to the town he polices and the people he protects.The event of the Périgord tourist season is the re-enactment of the liberation of the historic town of Sarlat from the English in 1370. But it all goes wrong when the man playing the part of the French general is almost killed in the heat of the action.The immediate question for chief of police Bruno Courrèges is: was this an accident - or deliberate? The stakes rise when Bruno learns that the man, Kerquelin, was running Frenchelon, the secret French electronic intelligence base nearby, after being recruited from a brilliant Silicon Valley career.As he investigates, Bruno discovers that Kerquelin's wound was faked, that he is alive and well and secretly negotiating a massive deal to build a semi-conductor industry in France. But then a whole new and dangerous player emerges, determined to nip the deal in the bud.****************************Praise for A Chateau Under Siege'French tourism should raise a glass to [Walker's] Dordogne Mysteries' Daily Mail 'I love these books' 5* Reader Review'A captivating, ingenious slice of escapism' Woman's Own'A fantastic book, a must-read' 5* Reader Review'Atmospheric and wonderfully complex' Lancashire Evening Post'Superb plots. Superb characters. Tantalising cuisine' 5* Reader Review
A Chef's Book of Favorite Culinary Quotations: An Inspired Collection for Those Who Love to Cook and Those Who Love to Eat
by Susi Gott SeguretA Chef&’s Book of Favorite Culinary Quotations features over 200 fun and inspirational quotes for anyone who loves to cook, eat, and entertain, or simply loves to dream about all of the above.Food is a major part of our lives. We all have to eat and most of us have to cook. But even though Julia Child and Irma Rombauer and other visionaries inspired us to think of cooking as a joy, most of us still need to be reminded that cooking and eating can be fun and inspirational as well as essential! A Chef&’s Book of Favorite Culinary Quotations highlights words of wisdom from a wide variety of people, including those in the food world and beyond. This scrumptious collection is a perfect gift for the food lover in all of us.
A Chef's Tools (Community Helpers and Their Tools Series)
by Holden StraussOrder up! This book introduces readers to a chef’s career by focusing on the tools they use. Readers explore essential tools used in a restaurant’s kitchen, including peelers, knives, timers, and thermometers. <p><p>The text demonstrates how each tool works and how it helps a chef make a meal. Accessible text and eye-catching photographs are sure to grab the reader’s attention, while fascinating facts deepen their understanding of tools and careers in a fun and dynamic way. The book concludes with a graphic organizer highlighting the tools mentioned and their functions, which will round out the reader’s learning experience.
A Chinese Cookbook For Kids (Cooking Around The World Ser.)
by Rosie HankinChina is the fourth-largest country in the world, and it is home to one of the broadest-reaching culinary traditions. However, students will be interested to find that the food found in most Chinese restaurants has little resemblance to the traditional dishes of China. <P><P>This engaging, fact-filled book explores the foods associated with five of the best-known food destinations in the country. Simple recipes from each region are presented in easy-to-follow steps and photographs. <P><P>Familiar foods like sweet and sour chicken are shown alongside lesser-known fare, like Lions Head Meatballs, providing something for adventurous eaters and reluctant readers alike. A gorgeous introduction to one of the planets most diverse, and delicious, food traditions.
A Christmas Candy Killing (A Killer Chocolate Mystery #1)
by Christina RomerilTheir chocolates are to die for—but things aren&’t so sweet when a real killer comes to town, in this debut mystery perfect for fans of Joanne Fluke and Laura Childs.Identical twin sisters Alex and Hannah are the owners of Murder and Mayhem, a mystery bookshop that sells their famous poison-themed Killer Chocolates. But now, there&’s a real killer in their midst. Shortly before Christmas, their septuagenarian neighbor, Jane, confides to Alex that a murderer from a true-crime show has taken up residence in the village. Unfortunately, she&’s also shared her suspicions with town gossip Netta. The next morning, Alex shows up at Jane&’s house to watch the show, but instead discovers Jane's body, with a box of Killer Chocolates nearby. The sheriff quickly zeroes in on two suspects: Alex, a beneficiary in Jane&’s will, and Zack, a handyman who was seen leaving the crime scene. But Alex maintains her innocence and sets out to draft a list of other potential suspects—townsfolk who&’d recently been seen arguing with Jane. When Alex gets hold of Jane&’s journal, she begins to understand the truth. But a bearer of ill tidings is arriving early this year—and Alex just might not make it to Christmas.
A Clinical Guide for Management of Overweight and Obese Children and Adults (Modern Nutrition Science)
by Caroline M. Apovian Carine M. LendersWhile unhealthy diet and sedentary behaviors are second only to smoking as the leading preventable cause of death in the U.S., less than 45 percent of adult and pediatric obese patients received any prior advice from a physician to lose weight. The low rate of identification and treatment of obesity by physicians can often be attributed to lack of
A Clue in the Crumbs (A Key West Food Critic Mystery #13)
by Lucy BurdetteBestselling author Lucy Burdette turns up the heat in the next installment of her Key West Food Critic mystery series, perfect for fans of Joanne Fluke and Laura Childs.Food critic Hayley Snow and her pal Miss Gloria are overjoyed to welcome Violet and Bettina Booth, aka the Scottish Scone Sisters, to Key West. The sisters will host The UK Bakes!—Key West Edition. But the same day they arrive, the bed-and-breakfast the sisters are staying in gets torched.The contest begins the next morning featuring three local bakers. One is the inn owner&’s wife, Rayna, who is not only the most talented chef of the group but now a person of interest in the fire. The next night, a dogwalker discovers a body near the bed-and-breakfast. The victim appears to be Rayna&’s husband, and the murder weapon points directly to the Scottish Scone Sisters. But the show must go on. In between filming sessions, the three elderly ladies and Hayley must search for clues to the brutal murder in order to find out who wants to force them out of the kitchen. But as they draw closer to the answer, the threats from a murderer grow closer too. Are they now in danger of getting baked off?
A Colonial Plantation Cookbook: The Receipt Book of Harriott Pinckney Horry, 1770
by Richard J. Hooker“A charming compilation of eighteenth-century recipes . . . a well-researched account of Mrs. Horry’s fascinating life-style.” —The North Carolina Historical ReviewHarriott Pinckney Horry began her receipt book more than two hundred years ago. It is being published now for the first time.You will get a lively sense of what colonial plantation life was like from reading Harriott’s receipt book. She began it in 1770, shortly after she was married, writing recipes and household information in a notebook. Her recipes reflect both English and French culinary traditions. You will recognize in the recipes the origins of some of your contemporary favorites.Harriott writes also about keeping the dairy and smokehouse, how to dye clothes, what to do about insects, how to care for trees and crops, and how to make soap, all skills she learned in the course of managing the plantation after her husband’s early death.From Harriott’s writing and Hooker’s knowledgeable introduction and editorial notes, you will learn what it was like to be well-to-do and a member of Southern aristocracy, living in a world of rice and indigo planters, merchants, lawyers, and politicians—the colonial elite. Because knowing about food preferences and eating habits of any people expands our understanding of their nature and times, the receipt book of Harriott Pinckney Horry opens another window on the history of colonial plantations.“Gives us a very good idea of the household’s prize dishes.” —The Washington Post“Cookbook collectors will love it and even readers who don’t enter the kitchen will find it entertaining.” —The Charleston Evening Post
A Common Table: 80 Recipes and Stories from My Shared Cultures
by Cynthia Chen McTernanIn A Common Table, Two Red Bowls blogger Cynthia Chen McTernan shares more than 80 Asian-inspired, modern recipes that marry food from her Chinese roots, Southern upbringing, and Korean mother-in-law’s table. The book chronicles Cynthia’s story alongside the recipes she and her family eat every day—beginning when she met her husband at law school and ate out of two battered red bowls, through the first years of her legal career in New York, to when she moved to Los Angeles to start a family. As Cynthia’s life has changed, her cooking has become more diverse. She shares recipes that celebrate both the commonalities and the diversity of cultures: her mother-in-law’s spicy Korean-inspired take on Hawaiian poke, a sticky sesame peanut pie that combines Chinese peanut sesame brittle with the decadence of a Southern pecan pie, and a grilled cheese topped with a crisp fried egg and fiery kimchi. And of course, she shares the basics: how to make soft, pillowy steamed buns; savory pork dumplings; and a simple fried rice that can form the base of any meal. Asian food may have a reputation for having long ingredient lists and complicated instructions, but Cynthia makes it relatable, avoiding hard-to-find ingredients or equipment, and breaking down how to bring Asian flavors home into your own kitchen.Above all, Cynthia believes that food can bring us together around the same table, no matter where we are from. The message at the heart of A Common Table is that the food we make and eat is rarely the product of one culture or moment, but is richly interwoven—and though some dishes might seem new or different, they are often more alike than they appear.
A Commonplace Book of Pie
by Jessica Bonin Kate LeboIn this debut collection, award-winning poet and baker Kate Lebo redefines everything we thought we knew about pie. An eclectic mix of prose poems, fantasy zodiac, and humor, A Commonplace Book of Pie explores the tension between the container and the contained while considering the real and imagined relationships between pie and those who love it.Expanding on Lebo's successful chapbook of the same name, this volume includes new poems as well as more than two dozen Americana-themed illustrations by artist Jessica Lynn Bonin. Bonin's art adds a sense of nostalgia alongside Lebo's modern style, and together with the text, puts pie and the art of baking in a fresh, contemporary context.Kate Lebo makes poems and pies in Seattle. Her writing has appeared in Best New Poets, Gastronomica, and Poetry Northwest. When Kate is not creating poems, she is hosting her semi-secret pie social, Pie Stand, around the US, teaching creative writing at the University of Washington and Richard Hugo House, and pie-making at Pie School, her cliche-busting pastry academy.Jessica Lynn Bonin is an illustrator and mixed-media artist whose work adds a modern twist to familiar images of American culture. Bonin's murals are displayed in New York,Oregon and Washington state. She lives and works in a former hardware store and lumberyard in Edison, Washington.
A Consumer's Dictionary of Food Additives, 7th Edition: Descriptions in Plain English of More Than 12,000 Ingredients Both Harmful and Desirable Found in Foods
by Ruth WinterAn Essential Household Reference...Revised and Updated With our culture's growing interest in organic foods and healthy eating, it is important to understand what food labels mean and to learn how to read between the lines. This completely revised and updated edition of A Consumer's Dictionary of Food Additives gives you the facts about the safety and side effects of more than 12,000 ingredients-such as preservatives, food-tainting pesticides, and animal drugs-that end up in food as a result of processing and curing. It tells you what's safe and what you should leave on the grocery-store shelves.In addition to updated entries that cover the latest medical and scientific research on substances such as food enhancers and preservatives, this must-have guide includes more than 650 new chemicals now commonly used in food. You'll also find information on modern food-production technologies such as bovine growth hormone and genetically engineered vegetables.Alphabetically organized, cross-referenced, and written in everyday language, this is a precise tool for understanding food labels and knowing which products are best to bring home to your family.From the Trade Paperback edition.
A Consumer's Guide to Toxic Food Additives: How to Avoid Synthetic Sweeteners, Artificial Colors, MSG, and More
by Bill Bonvie Linda BonvieRecognize, identify, and eliminate from your diet the most harmful ingredients, such as high fructose corn syrup, aluminum, carrageenan, and more, that you never knew you consumed every day! These days, the food on our tables is a far cry from what our grandparents ate. While it may look and taste the same and is often marketed under familiar brand names, our food has slowly but surely morphed into something entirely different—and a lot less benign. Ever wondered how bread manages to stay &“fresh&” on store shelves for so long? How do brightly colored cereals get those vibrant hues? Are artificial sweeteners really a healthy substitute for sugar? Whether you&’re an experienced label reader or just starting to question what&’s on your plate, A Consumer's Guide to Toxic Food Additives helps you cut through the fog of information overload. With current, updated research, A Consumer's Guide to Toxic Food Additives identifies thirteen of the most worrisome ingredients you might be eating and drinking every day. Learn about: • The commonly used flavor enhancers you should avoid at all costs • Two synthetic sweeteners that are wreaking havoc on the health of Americans in ways ordinary sugar does not • Artificial colors and preservatives in your child&’s diet and how they have been linked directly to ADHD • The &“hidden&” ingredients in most processed foods that were declared safe to consume without ever really being researched • The hazardous industrial waste product that&’s in your food and beverages • The toxic metal found in processed foods that has been linked to Alzheimer&’s • The invisible meat and seafood ingredient that&’s more dangerous than &“Pink Slime&” In a toxic world, educate yourself, change what you and your family eat, and avoid these poisons that are the known causes of our most prevalent health problems.
A Cook's Book: The Essential Nigel Slater [A Cookbook]
by Nigel SlaterThe beloved author of Eat and Tender presents 150 satisfying and comforting recipes based on his favorite childhood food memories and culinary inspirations, accompanied by reflective personal essays.A collection of more than 150 delicious, easy, and gratifying plant-based and meat recipes, A Cook&’s Book is the story of famed food writer Nigel Slater&’s life in the kitchen. He charms readers with the tales behind the recipes, recalling the first time he ate a sublime baguette in Paris and the joy of his first slice of buttercream-topped chocolate cake.From the first jam tart he made with his mum, standing on a chair trying to reach his family's classic Aga stove, through learning how to cook on his own and developing his most well-known and beloved recipes, readers will be delighted by the origin stories behind Slater's work. Slater writes eloquently about how his cooking has changed, from discovering the trick to the perfect whipped cream to the best way to roast a chicken. These are Nigel Slater's go-to recipes, the heart and soul of his simple and flavorful cooking. Chapters include:A Bowl of Soup: Pumpkin Laksa, Spicy Red Lentil Soup, Pea and Parsley SoupBreaking Bread: Soft Rolls with Feta and Rosemary, Blackcurrant Focaccia, Large Sourdough LoafEveryday Greens: Cheesy Greens and Potatoes, Spiced Zucchini with Spinach, Herb Pancakes with MushroomEveryday Dinners: Beet and Lamb Patties, Pork and Lemon Meatballs, Mussels, Coconut, and NoodlesA Slice of Tart: Mushroom and Dill Tart, A Tart of Leeks and Cheddar, Blackcurrant Macaroon TartThis is by far Slater's most personal book yet, and with gorgeous photography featuring Slater in his London home and garden, readers get a peek at his inspirations, motivations, and thoughts on the food world today.
A Cook's Guide to Asian Vegetables
by Masano Kawana Wendy Hutton Sui Chen ChoiHere at last is a book which all cooks need to know about the fast-growing list of Asian vegetables found in Asian grocery stores and specialty gourmet shops.With attractive watercolors and photographs, A Cook's Guide to Asian Vegetables helps you identify more than 170 vegetables and vegetable products commonly used in Asian cuisine and sold world-wide. Categories include:Beans, peas, pulsesCabbage and other leafy greensFruiting vegetablesGourds and melonsHerbsMushrooms and other fungiThe onion familyPreserved vegetablesSeaweedsTofu and other soy productsTubers, stems, and rootsAny many more! This book offers insightful tips on how cooks have used the vegetables throughout history; their appearance, nutritional content and flavor; selection, storage and preparation as well as information on traditional Asian herbal remedies and folk beliefs. Fresh, dried and preserved vegetables and herbs are described in this volume, together with simple recipes from around Asia that demonstrate how various vegetables can be served. This cookbook also features over 100 recipes to craft delicious vegetable dishes from all over Asia.