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Dinner: 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day [American Measurements]
by Meera Sodha“The ability to put a good dinner on the table has become my superpower and I want it to be yours too” This edition has been adapted for the US market.Bestselling author Meera Sodha brings us a fresh and joyful celebration of the most important meal of the day. Drawing on a wide range of Asian cuisines, Dinner offers up 100 vegan and vegetarian recipes, all created to answer the question: “What's for dinner?” in an exciting and delicious way.From quick-cook recipes, to one-pan wonders and delectable dishes you can bung in the oven and leave to look after themselves, you’ll discover vibrant, easy-to-make main dishes that burst with flavor - including Whole Roast Cauliflower Pilaf with Almonds and Pistachios, Fennel and Dill Dal and Miso Eggplant with Salt and Vinegar Kale. There are also mouth-watering desserts, like Coconut and Cardamom Dream Cake and Bubble Tea Ice Cream, plus versatile and surprising side dishes, including Asparagus and Cashew Thoran and Kimchi Tofu and Carrot Salad.Inspiring, nourishing, practical and beautiful, Dinner is the essential companion for the most important meal of the day.
Dinner: A Love Story
by Jenny RosenstrachJenny Rosenstrach, and her husband, Andy, regularly, some might say pathologically, cook dinner for their family every night. Even when they work long days. Even when their kids' schedules pull them in eighteen different directions. They are not superhuman. They are not from another planet. With simple strategies and common sense, Jenny figured out how to break down dinner-the food, the timing, the anxiety, from prep to cleanup--so that her family could enjoy good food, time to unwind, and simply be together. Using the same straight-up, inspiring voice that readers of her award-winning blog, Dinner: A Love Story, have come to count on, Jenny never judges and never preaches. Every meal she dishes up is a real meal, one that has been cooked and eaten and enjoyed at least a half dozen times by someone in Jenny's house. With inspiration and game plans for any home cook at any level, Dinner: A Love Story is as much for the novice who doesn't know where to start as it is for the gourmand who doesn't know how to start over when she finds herself feeding an intractable toddler or for the person who never thought about home-cooked meals until he or she became a parent. This book is, in fact, for anyone interested in learning how to make a meal to be shared with someone they love, and about how so many good, happy things happen when we do.
Dinner: Changing the Game
by Melissa Clark Eric WolfingerMore than 200 all-new, never-before-published recipes for dishes that are “familiar but fresh, approachable but exciting.” (Yotam Ottolenghi) Each recipe in Dinner is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone—or be paired with a simple salad or fresh bread on the side. This is what Melissa Clark means by changing the game. Dinner is all about options: inventive, unfussy food with unexpected flavor. Clark’s mission is to help anyone—whether a novice with just a single pan or the experienced home cook—figure out what to make any night of the week without settling on fallbacks. These inherently simple recipes can turn anyone into a better and more confident cook. Organized by main ingredient—chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it—Dinner covers an astonishing breadth of recipes. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs; and if you want just a little something else, you’ll find green beans with caper vinaigrette, coconut rice, and skillet brown-butter cornbread, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl, add fresh ricotta and demerara sugar to stovetop mac and cheese; lavish a dollop of chile paste just about anywhere. Melissa Clark, the New York Times bestselling author and one of the most beloved food writers of our generation, has written a comprehensive and practical book that reflects the way she cooks at home for her family and on those rare nights when she’s alone. ***Praise for Melissa Clark's Dinner:"The recipes in Melissa Clark’s Dinner are everything I want for my dinner. Dishes which are familiar but fresh, approachable but exciting. The tone of the book is also just the sort of company I’d want around my table: Melissa is experienced enough in the kitchen to know that being relaxed is the only way to approach the evening meal. It should be fun, it should be easy, it should be delicious."—YOTAM OTTOLENGHI “Melissa Clark has an extrasensory ability to divine what we want to eat and a secret knowledge of how to take a familiar dish and make it just a little more interesting. In following her lead, dinner gets more delicious and we become better cooks.” —PETER MEEHAN “Dinner is an expertly useful tool for the home cook. Melissa Clark has stripped away fussiness and pretension and replaced it with sensibility and flavor. This is food that you will absolutely crave!” —MICHAEL SOLOMONOV “Brilliant, vibrant, doable ideas that will change the way you think about dinner. You’ll cook out of this book for years. Empowering.” —DIANA HENRY“Melissa Clark will take your tired dinner repertoire, shake it out, and give it a transfusion of enthusiasm, flavor, and whip-smart efficiency. In Dinner, she takes the timeless task of cooking pleasing yet inspiring dinners and waves away the challenge. Dinner won't get Melissa —or you—down. She had me dreaming of kofte and kimchi pork chops, coconut rice noodles and green aioli chicken salad.” —AMANDA HESSER
Dinner: The Playbook
by Jenny RosenstrachThree signs you need this book: 1) Chicken fingers qualify as adventurous. (Hey, they're not nuggets.) 2) You live in fear of the white stuff touching the green stuff. 3) Family dinner? What's family dinner? When Jenny Rosenstrach's kids were little, her dinner rotation looked like this: Pasta, Pizza, Pasta, Burgers, Pasta. It made her crazy--not only because of the mind-numbing repetition, but because she loved to cook and missed her prekid, ketchup-free dinners. Her solution? A family adventure: She and her husband, Andy, would cook thirty new dishes in a single month--and her kids would try them all. Was it nuts for two working parents to take on this challenge? Yes. But did it transform family dinner from stressful grind to happy ritual? Completely. Here, Rosenstrach--creator of the beloved blog and book Dinner: A Love Story--shares her story, offering weekly meal plans, tons of organizing tips, and eighty-plus super-simple, kid-vetted recipes. Stuck in a rut? Ready to reboot dinner? Whether you've never turned on a stove or you're just starved for inspiration, this book is your secret weapon.Advance praise for Dinner: The Playbook "Jenny Rosenstrach has truly mastered the art of the happy family dinner. This is the most sensible advice on cooking for kids I've ever seen: no gimmicks, no tricks, just practical advice for working parents. I wish this book had been around when my son was small."--Ruth Reichl "This book is for anyone who loves the promise of a home-cooked dinner but gets bogged down by the day-to-day reality of it: picky kids, picky spouses, the extinction of the nine-to-five workday, and the pressure--oh, the pressure--to get it on the table before everyone collapses into a hangry (hungry + angry) meltdown. Which is to say that this book is for me, me, me. And I bet it's for you too."--Deb Perelman, author of The Smitten Kitchen Cookbook"Well, Jenny Rosenstrach, on the behalf of my whole family, thanks for the most practical--and yet still inspired--cookbook on our shelf. You are singularly responsible for my return to the kitchen."--Kelly Corrigan, author of Glitter and Glue "As a mother of two young children, I was always racked with guilt when serving hummus and crackers for dinner or suggesting yet another night of scrambled eggs. But this brilliant guide is--no exaggeration--changing my life. I was more than happy to let Jenny be my boss for thirty days and whip me--and my family's dinner--into shape. Think of this book as the world's most delicious boot camp."--Joanna Goddard, blogger, A Cup of JoFrom the Trade Paperback edition.
Dinners on a Dime Cookbook
by Gooseberry PatchWhen we were kids, our moms always seemed to know the thriftiest ways to fix delicious meals that everybody loved. Some of their dollar-stretching secrets still come in handy today! Dinners on a Dime cookbook is filled with easy, budget-friendly recipes for mouthwatering family meals. You'll find festive-yet-frugal suppers like 4-cheese mostaccioli bake, one-dish dinners like easy cheesy potatoes & sausage, and sides like buttery Parmesan potatoes.
Dinners’ On... 15 Minutes Away: 70 Recipes That Will Save the Day
by The Editors of Woman's DayWoman's Day presents 70 dishes that are not only quick and easy but also nutritious and flavorful, giving new meaning to 'fast food.'
Dinnertime
by Norah PritchardCooking for your family is an act of love, but our busy lives can make it seem complicated and difficult to get dinner on the table. But there’s no need to sacrifice taste or variety to get your loved ones the nutrients they need while making meal planning and cooking stress-free for you! In Dinnertime, Norah Pritchard suggests a themed strategy. Assigning a theme to each day of the week simplifies decision-making considerably, and you can prepare a different meal for your family every night while cutting your shopping and cooking time in half. You won’t find a better family meal planner than this one, which is centered around simple, delicious meals with ingredients and flavors that the whole family will love. Sample themes & recipes include: Tuesday Tex-Mex: Chicken Tortilla Soup, Farmer’s Market Veggie Quesadillas Wednesday Pasta: Baked Mac ’n’ Cheese, Pesto Pasta with Peas Sunday Suppers: Roast Chicken, Big Batch Minestrone (designed to make plenty of leftovers for the week ahead) In addition to a variety of dinners, the book includes family-favorite desserts and a wealth of tips for stocking your pantry and feeding a family. Let Norah show you how to plan fast, fresh meals and transform dinnertime into special moments of connection over good food.
Dinosaur Bar-B-Que: An American Roadhouse [A Cookbook]
by John Stage Nancy RadkeWhere can you show up for world-class barbecue, stick around for the blues, and shut the place down philosophizing with some truly gritty characters? At Dinosaur Bar-B-Que, of course--the renowned Syracuse-based honky-tonk rib joint just hankering to share its BBQ excellence with folks outside the state. In DINOSAUR BAR-B-QUE: AN AMERICAN ROADHOUSE you'll find the secrets to their succulent pit-smoked specialties in recipes you can fire up in your own backyard. Join Spiceman John Stage on a journey into the world of low and slow barbecue and fast and furious grillin'. Along the way, you'll soak up the Dino vibe as John shows you how to rev up traditional barbecue sauce to create such dishes as World Famous Dinosaur Ribs, Black & Blue Pan-Seared Beef Tenderloins, or Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce.* Full-color photography struts the eclectic decor of this honky-tonk rib joint (world's best bathroom graffiti and tattoo art included), and brings you up close and personal with some of its most colorful denizens.Awards2002 National Barbecue Association Award WinnerReviews"There's good eatin' here. . .we're making the Sweet Potato-Crusted Mahi-Mahi tonight." --Tulsa World"Top 25 Editor's Choice Picks for 2001" --Amazon.com"One last look at summer grilling cookbooks . . . John Stage's DINOSAUR BAR-B-QUE: AN AMERICAN ROADHOUSE captures the slow-cooked-barbecue smell that hits you two blocks away from his 'genuine honky-tonk rib joint' in Syracuse, New York. . . . No matter the season, this cookbook (with more than 100 recipes) will quickly become a dog-eared, sauce-stained favorite." --Amazon.com"I come from a place where barbecue is not food; it is a way of life. It is a philosophy of human nature. I have rarely had any as good as this." --President Clinton on Dinosaur Bar-B-Que (September 1, 2000)"Though I learned to cook under the watchful eyes of several grandmothers in the apartment building where I lived in Rome, Italy, I now can smoke a mean pork butt thanks to John Stage." --Nancy Radke"Without a doubt, DINOSAUR BAR-B-QUE will quickly become a dog-eared favorite on your kitchen bookshelf." --Amazon.com"So, what made this book take off faster than a Hog flying down Interstate 5? Get your copy and find out why everyone is snapping up this unique instruction manual." --Santa Cruz Sentinel"Real barbecue recipes for serious eaters." --Food Network"Handsome yet funky . . . it's also a fun read." --Buffalo News"Awesome!"--Arlington Advocate"It looks like some folks are having a darn good time there." --Charleston Post & Courier"[A] kicky book with attitude . . . the jived up flavors and combinations in this book are barbecue heaven!" --Scott Fine's Great Grilling Recipes (formerly On The Grill)From the Hardcover edition.
Dip In: 80 delicious dip recipes for entertaining, snacking & beyond
by Sonali ShahNeed an easy contribution for a picnic with friends? Dip it.Want stunning small plates for impressive entertaining? Dip it.Craving a quick and delicious snack to tide you over until dinner? Dip it. Dip it real good.There is no mood or occasion that can't be improved by a dip, and Dip In is here to show you how to make the most of this scrumptious and versatile dish.A delicious dip can be made using affordable ingredients and store cupboard staples. Blend some avocados with fresh herbs, jalapeños and limes and suddenly you're an Avocado Green Goddess. Raid your refrigerator for feta, yoghurt and tomatoes to whiz up Whipped Feta & Burned Tomatoes and you're in dipping heaven.Dip In has 60 dip-a-licious recipes, including 10 sweet dessert dips.
Dip In: 80 delicious dip recipes for entertaining, snacking & beyond
by Sonali ShahNeed an easy contribution for a picnic with friends? Dip it.Want stunning small plates for impressive entertaining? Dip it.Craving a quick and delicious snack to tide you over until dinner? Dip it. Dip it real good.There is no mood or occasion that can't be improved by a dip, and Dip In is here to show you how to make the most of this scrumptious and versatile dish.A delicious dip can be made using affordable ingredients and store cupboard staples. Blend some avocados with fresh herbs, jalapeños and limes and suddenly you're an Avocado Green Goddess. Raid your refrigerator for feta, yoghurt and tomatoes to whiz up Whipped Feta & Burned Tomatoes and you're in dipping heaven.Dip In has 60 dip-a-licious recipes, including 10 sweet dessert dips.
Dip It!
by Rick RodgersNext time you party, try a dip. Or two. Or three. Rick Rodgers, renowned cooking teacher and cookbook author shares 95 of his favorite dip recipes in his new book, Dip It! Of course there's the classic onion soup mix, but why not make Rick's updated recipe with onions? For a Super Bowl or tailgating party, you'll score big with bowls of tortilla chips served up with meaty Hot Beef and Pinto Bean Chili Dip. There are plenty of vegetarian spreads, too. Scoop wedges of pita into Moroccan Eggplant and Tomato Dip. The Faux Cheese Fondue will be a hit with cheese lovers. Rick also offers plenty of lighter dips such as the Two-Alarm Salsa or Three-Bean Salsa. Need an elegant dip for a special occasion? Try the Pesto Mascarpone or the silky smooth Double Salmon Dip. And many of these dips do double duty-use them to bring a little something extra to your sandwiches. And what's homemade dip without crunchy, crispy dippers? There are recipes for homemade versions of Potato Chips, Herbed Breadsticks, Tortilla Chips, and much more. Also included is a complete list of vegetable dippers that will add snap and color to your table. Rick also offers lots of helpful entertaining tips from do-ahead recipes to creative dip holders. So have a party. Take a dip with Dip It!
Dip!: 75 speedy, simple, savoury and sweet dip recipes
by Nuala KingWhether you're hosting a celebration, a big night in or just want an idea for a simple 'girl dinner', dips provide an endless array of easy options.From international favourites like hummus, guacamole and baba ghanoush, to classics such as spinach and artichoke dip, cheese and chive dip and whipped feta, to exciting new flavour combinations such as pepperoni pizza dip, 7-layer Mexican dip and rocky road dip. With 75 recipes as well as pairing and serving suggestions, Dip! is the low-effort way to impress your family and friends.
Dip!: 75 speedy, simple, savoury and sweet dip recipes
by Nuala KingWhether you're hosting a celebration, a big night in or just want an idea for a simple 'girl dinner', dips provide an endless array of easy options.From international favourites like hummus, guacamole and baba ghanoush, to classics such as spinach and artichoke dip, cheese and chive dip and whipped feta, to exciting new flavour combinations such as pepperoni pizza dip, 7-layer Mexican dip and rocky road dip. With 75 recipes as well as pairing and serving suggestions, Dip! is the low-effort way to impress your family and friends.
Dips & Spreads: 46 Gorgeous and Good-for-You Recipes
by Dawn YanagiharaEnjoy festive and flavorful dips made from wholesome, guilt-free ingredients with this cookbook featuring forty-five easy recipes.Everyone loves a good dip, but these dips love you back. There’s no mayo- or sour cream–laden guilt here! These healthful options are a snap to whip up, travel well, and are sure to be the talk of the party. With inspiration from the Middle East, the Mediterranean, Asia, and the Americas, these forty-five go-to recipes featuring root veggies, legumes, pulses, and nuts are guaranteed palate and waistline pleasers.
Direct-Fed Microbials and Prebiotics for Animals: Science and Mechanisms of Action
by Todd R. Callaway Steven C. RickeIn this exciting update, readers will learn how feeding direct-fed microbials (including eubiotics, postbiotics, prebiotics, and synbiotics) is becoming increasingly widespread during food animal production. Animal production must improve efficiency of growth, and the use of direct-fed microbial and prebiotic additives to domestic animals has become widely accepted and utilized. The benefits of probiotic-type approaches in cattle, pigs, fish, and poultry, include improved general animal health, reduced foodborne pathogen populations, increased growth rate and feed efficiency, improved milk and egg production, and have been reported world-wide. Successes from probiotic approaches in multiple species have ensured their adoption; however, several fundamental questions remain. Early establishment and retention of an ecological balance in the gastrointestinal tract is an important first step for an external biological additive to be effective in young animals, suggesting that some of the benefits of direct-fed microbials may be due to an early establishment of a “normal” native gut microbial population. Research has indicated that the establishment of a normal population can enhance gut epithelial integrity, preventing inflammation and improving animal health. Thus, it is important that we understand the key processes that occur during the establishment of the gut microbial population that can impact gastrointestinal fermentation and provide protection against pathogens of the animals and of human consumers. Knowing how these processes work and how they impact animal energy and protein expenditures can guide further improvements of available and future commercial products. Exciting research opportunities are discussed in this book, examining different characteristics of DFMs that are fed to animals to meet different production demands in different production scenarios (e.g., beef versus dairy versus swine versus fin fish). The advent of molecular and next-generation sequencing offers methods of developing tailored DFMs, and of early detection of successful DFM establishment in the gut. These techniques will further deepen our insight into understanding the microbial population of the gut and how these populations impact animal health, food safety, and sustainability of animal-derived protein production.
Dirt Candy: A Cookbook
by Grady Hendrix Ryan Dunlavey Amanda CohenAmanda Cohen does not play by the rules. Her vegetable recipes are sophisticated and daring, beloved by omnivore, vegetarian, and vegan diners alike. Dirt Candy: A Cookbook shares the secrets to making her flavorful dishes--from indulgent Stone-Ground Grits with Pickled Shiitakes and Tempura Poached Egg, to hearty Smoked Cauliflower and Waffles with Horseradish Cream Sauce, to playfully addictive Popcorn Pudding with Caramel Popcorn. It also details Amanda's crazy story of building a restaurant from the ground up to its currently being one of the hardest-to-get reservations in New York City--all illustrated as a brilliant graphic novel. Both a great read and a source of kitchen inspiration, Dirt Candy: A Cookbook is a must-have for any home cook looking to push the boundaries of vegetable cooking.
Dirt to Soil: One Family's Journey into Regenerative Agriculture
by Gabe Brown&“A regenerative no-till pioneer.&”—NBC News&“We need to reintegrate livestock and crops on our farms and ranches, and Gabe Brown shows us how to do it well.&”—Temple Grandin, author of Animals in Translation&“Dirt to Soil is the [regenerative farming] movements&’s holy text.&”—The ObserverGabe Brown didn&’t set out to change the world when he first started working alongside his father-in-law on the family farm in North Dakota. But as a series of weather-related crop disasters put Brown and his wife, Shelly, in desperate financial straits, they started making bold changes to their farm. Brown—in an effort to simply survive—began experimenting with new practices he&’d learned about from reading and talking with innovative researchers and ranchers. As he and his family struggled to keep the farm viable, they found themselves on an amazing journey into a new type of farming: regenerative agriculture.Brown dropped the use of most of the herbicides, insecticides, and synthetic fertilizers that are a standard part of conventional agriculture. He switched to no-till planting, started planting diverse cover crops mixes, and changed his grazing practices. In so doing Brown transformed a degraded farm ecosystem into one full of life—starting with the soil and working his way up, one plant and one animal at a time.In Dirt to Soil Gabe Brown tells the story of that amazing journey and offers a wealth of innovative solutions to restoring the soil by laying out and explaining his &“five principles of soil health,&” which are:Limited DisturbanceArmorDiversityLiving RootsIntegrated AnimalsThe Brown&’s Ranch model, developed over twenty years of experimentation and refinement, focuses on regenerating resources by continuously enhancing the living biology in the soil. Using regenerative agricultural principles, Brown&’s Ranch has grown several inches of new topsoil in only twenty years! The 5,000-acre ranch profitably produces a wide variety of cash crops and cover crops as well as grass-finished beef and lamb, pastured laying hens, broilers, and pastured pork, all marketed directly to consumers.The key is how we think, Brown says. In the industrial agricultural model, all thoughts are focused on killing things. But that mindset was also killing diversity, soil, and profit, Brown realized. Now he channels his creative thinking toward how he can get more life on the land—more plants, animals, and beneficial insects. &“The greatest roadblock to solving a problem,&” Brown says, &“is the human mind.&”See Gabe Brown―author and farmer―in the award-winning documentaries Kiss the Ground and Common Ground!
Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
by Bill BufordThe hugely anticipated follow up to Heat--Bill Buford's hilariously self-deprecating, highly obsessive adventures in the world of French haute cuisine. <P><P>In Dirt, Bill Buford--author of the best-selling, now-classic, Heat--moves his attention from Italian cuisine to the food of France. Baffled by the language, determined that he can master the art of French cooking--or at least get to the bottom of why it is so revered--Buford begins what will become a five-year odyssey by shadowing the revered French chef Michel Richard in Washington, D.C. <P><P>He soon realizes, however, that a stage in France is necessary, and so he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at l'Institut Bocuse, cooking at the storied, Michelin-starred Mère Brazier, Buford becomes a man obsessed--to prove that French cooking actually derives from the Italian, to prove himself on the line, to prove that he is worthy of these gastronomic secrets. <P><P>With his signature humor, sense of adventure, and masterful ability to immerse himself in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.
Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking (Granta Ser.)
by Bill Buford&“You can almost taste the food in Bill Buford&’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.&” —The Wall Street JournalWhat does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon&’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.
Dirty Genes: A Breakthrough Program to Treat the Root Cause of Illness and Optimize Your Health
by Ben LynchAfter suffering for years with unexplainable health issues, Dr. Ben Lynch discovered the root cause—“dirty” genes. Genes can be “born dirty” or merely “act dirty” in response to your environment, diet, or lifestyle—causing lifelong, life-threatening, and chronic health problems, including cardiovascular disease, autoimmune disorders, anxiety, depression, digestive issues, obesity, cancer, and diabetes. Based on his own experience and successfully helping thousands of clients, Dr. Lynch shows you how to identify and optimize both types of dirty genes by cleaning them up with targeted and personalized plans, including healthy eating, good sleep, stress relief, environmental detox, and other holistic and natural means.Many of us believe our genes doom us to the disorders that run in our families. But Dr. Lynch reveals that with the right plan in place, you can eliminate symptoms, and optimize your physical and mental health—and ultimately rewrite your genetic destiny.
Dirty Kitchen: A Memoir of Food and Family
by Jill DamatacIn the style of Crying in H Mart and Minor Feelings, filmmaker Jill Damatac blends memoir, food writing, and colonial history as she cooks her way through recipes from her native-born Philippines and shares stories of her undocumented family in America.Jill Damatac left the United States in 2015 after living there as an undocumented immigrant with her family for twenty-two years. America was the only home she knew, where invisibility had become her identity and where poverty, domestic violence, ill health, and xenophobia were everyday experiences. First traveling to her native Philippines, Damatac eventually settled in London, England, where she was free to pursue an education at the University of Cambridge, fully investigate her roots, and process what happened to her and her family. After nine years, she was granted British citizenship, and returned to the United States, for the first time without fear of deportation or retribution. Damatac weaves together forgotten colonial history and long-buried Indigenous tradition, taking us through her time in America, and cooking her way through Filipino recipes in her kitchen as she searches for a sense of self and renewed possibility. With emotional intelligence, clarity, and grace, Dirty Kitchen explores fractured memories to ask questions of identity, colonialism, immigration, and belonging, and to find ways in which the ritual, tradition, and comfort of food can answer them.
Dirty Vegan
by Matt PritchardFrom the ex presenter of the cult TV show Dirty Sanchez, Matt Pritchard, comes the BBC's first ever (and long overdue) vegan cookery programme. In Dirty Vegan, Matt is set a challenge to create vegan food for certain groups of people with specific nutritional needs - a women's rugby team, OAPs, teenagers and emergency services (mountain rescue). He examines the science behind the ingredients, such as egg alternatives, and cooks 2-3 recipes per episode.In this television tie-in, Matt shows you just how easy and cheap it can be to go vegan and how the right nutrition can help you perform better in all aspects of life. Discover more than 80 cracking recipes for proper healthy vegan food - none of this Michelin Star sh*t - such as the Full vegan pile up, Squash & shroom momos with yuzu dip, Crispy bang-bang tofu, peanut & chilli stir-fry, Creamy peppercorn & mushroom pie and Maple, orange & chocolate baklava. Chapters include:1. Morning Kickstarters2. Quick Hits & Gobfuls3. Rabbit Food4. Belly Warmers5. Proper Main Munch6. The Main's Best Mate7. Sweet Stuff
Dirty Vegan Fast and Easy: Totally awesome vegan recipes
by Matt PritchardDazzle crowds with over 80 exciting plant-based recipes from Dirty Vegan.Do you fancy getting dinner on the table in under 30 minutes? A simple one-pot wonder? Or maybe you want to cook to impress? Whatever you're after, the Dirty Vegan has something for you.In Dirty Vegan: Fast & Easy you'll find 80 recipes for proper plant-based grub, ideal for anyone who wants more veg in their diet, whether fully vegan or not. With this book you can say goodbye to long hours in the kitchen, as it is all about cutting out the faff so you can eat a balanced, tasty meal in no time.CONTENTS INCLUDE:Protein-packed recipes: Vegan sausage & orzo casserole; The dancing falafel bowl; Seitan tacos with butter bean hummusEasy one-pot meals: Smoky dark chocolate chilli; Vegetable gochujang stew; Ra-ta-ta-tatouilleComfort (or CWTCH) food:The ultimate hangover dirty fries; Moooooo-less "beef" & mushroom pie; Fly-away cauliflower buffalo bites20-minute meals:Rainbow coloured stir-fry; Cheesy potato balls; Wild mushroom & mixed pepper fajitasLight, summery recipes: Vegan papaya salad; Quiche Lorraine; Canarian potatoes with mojo sauceRecipes to impress:Butter bean bourguignon; Vodka pasta; Patatas bravasTooth-killer puds:Mango sorbet; Avocado chocolate mousse; Salted caramel sticky puddings
Dirty Vegan Fast and Easy: Totally awesome vegan recipes
by Matt PritchardDazzle crowds with over 80 exciting plant-based recipes from Dirty Vegan.Do you fancy getting dinner on the table in under 30 minutes? A simple one-pot wonder? Or maybe you want to cook to impress? Whatever you're after, the Dirty Vegan has something for you.In Dirty Vegan: Fast & Easy you'll find 80 recipes for proper plant-based grub, ideal for anyone who wants more veg in their diet, whether fully vegan or not. With this book you can say goodbye to long hours in the kitchen, as it is all about cutting out the faff so you can eat a balanced, tasty meal in no time.CONTENTS INCLUDE:Protein-packed recipes: Vegan sausage & orzo casserole; The dancing falafel bowl; Seitan tacos with butter bean hummusEasy one-pot meals: Smoky dark chocolate chilli; Vegetable gochujang stew; Ra-ta-ta-tatouilleComfort (or CWTCH) food:The ultimate hangover dirty fries; Moooooo-less "beef" & mushroom pie; Fly-away cauliflower buffalo bites20-minute meals:Rainbow coloured stir-fry; Cheesy potato balls; Wild mushroom & mixed pepper fajitasLight, summery recipes: Vegan papaya salad; Quiche Lorraine; Canarian potatoes with mojo sauceRecipes to impress:Butter bean bourguignon; Vodka pasta; Patatas bravasTooth-killer puds:Mango sorbet; Avocado chocolate mousse; Salted caramel sticky puddings
Dirty Vegan: Another Bite
by Matt Pritchard** TO ACCOMPANY THE NEW BBC SERIES **From the ex-presenter of the cult TV show Dirty Sanchez, Matt Pritchard, comes the accompanying book to the BBC's leading vegan cookery programme, Dirty Vegan. Returning to screens for a second season, Matt shows you just how easy and cheap it can be to go vegan and how the right nutrition can help you perform better in all aspects of life. Discover more than 80 brand new recipes for proper healthy vegan food. This time including chapters such as: Super Quick Midweek Meals, Comfort Food, Classics and Food with Legs (for when you need that extra bit of energy).Recipes include:Crispy Peking Jackfruit PancakesFast Falafel with Carrot Salad & Harissa TahiniWinter Root Caesar Salad with Crispy CapersRoasting Tray LaksaTofu Katsu CurrySpiced Chocolate Cake with Maple and Cashew Cream ** Praise for Dirty Vegan **'This book is packed with uncomplicated, delicious recipes' - BBC Good Food'Dirty Vegan's hearty, casually presented and flavour-packed recipes should find universal appeal' - Waitrose Magazine 'Vegan food is far from boring and doesn't mean you have to sacrifice your favourite indulgent treats. Which is why we'll be whipping up some of the seriously tasty dishes in Dirty Vegan' - Heat Magazine