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Edible Wild Plants of the Carolinas: A Forager’s Companion (Southern Gateways Guides)
by Lytton John Musselman Peter W. SchafranForaging edible plants was once limited to specialists, survivalists, and herbalists, but it's become increasingly mainstream. Influenced by the popularity of the locavore movement, many restaurants feature foraged plants on their menus, and a wide variety of local foraged plants are sold at farmers markets across the country. With Edible Wild Plants of the Carolinas, Lytton John Musselman and Peter W. Schafran offer a full-color guide for the everyday forager, featuring: - Profiles of more than 100 edible plants, organized broadly by food type, including seeds, fruits, grains, and shoots- Details about taste and texture, harvesting tips, and preparation instructions- Full-color photos that make it easy to identify edible plantsEdible Wild Plants of the Carolinas is designed to help anyone enjoy the many wild plants found in the biodiverse Carolinas.
Edible Wild Plants: A North American Field Guide to Over 200 Natural Foods
by Thomas Elias Peter DykemanPlanning an outdoor adventure? Make sure to consult this information-packed and photo-filled North American field guide—arranged by season and region—before you go! <p><p> Already a huge success in previous editions, this must-have field guide now features a fresh new cover, as well as nearly 400 color photos and detailed information on more than 200 species of edible plants all across North America. <p><p> With all the plants conveniently organized by season, enthusiasts will find it very simple to locate and identify their desired ingredients. Each entry includes images, plus facts on the plant’s habitat, physical properties, harvesting, preparation, and poisonous look-alikes. The introduction contains tempting recipes and there’s a quick-reference seasonal key for each plant.
Edible Wild Plants: Wild Foods From Dirt To Plate (The\wild Food Adventure Ser.)
by John KallasThe founder of Wild Food Adventures presents the definitive, fully illustrated guide to foraging and preparing wild edible greens.Beyond the confines of our well-tended vegetable gardens, there is a wide variety of fresh foods growing in our yards, neighborhoods, or local woods. All that&’s needed to take advantage of this wild bounty is a little knowledge and a sense of adventure. In Edible Wild Plants, wild foods expert John Kallas covers easy-to-identify plants commonly found across North America. The extensive information on each plant includes a full pictorial guide, recipes, and more.This volume covers four types of wild greens:Foundation Greens: wild spinach, chickweed, mallow, and purslaneTart Greens: curlydock, sheep sorrel, and wood sorrelPungent Greens: wild mustard, wintercress, garlic mustard, and shepherd&’s purseBitter Greens: dandelion, cat&’s ear, sow thistle, and nipplewort
Edible and Useful Plants of the Southwest: Texas, New Mexico, and Arizona
by Delena TullA guide to useful Southwestern wild plants, including recipes, teas, spices, dyes, medicinal uses, poisonous plants, fibers, basketry, and industrial uses.All around us there are wild plants useful for food, medicine, and clothing, but most of us don&’t know how to identify or use them. Delena Tull amply supplies that knowledge in this book, which she has now expanded to more thoroughly address plants found in New Mexico and Arizona, as well as Texas.Extensively illustrated with black-and-white drawings and color photos, this book includes the following special features:· Recipes for foods made from edible wild plants· Wild teas and spices· Wild plant dyes, with instructions for preparing the plants and dying wool, cotton, and other materials· Instructions for preparing fibers for use in making baskets, textiles, and paper· Information on wild plants used for making rubber, wax, oil, and soap· Information on medicinal uses of plants· Details on hay fever plants and plants that cause rashes· Instructions for distinguishing edible from poisonous berries Detailed information on poisonous plants, including poison ivy, oak, and sumac, as well as herbal treatments for their rashes
Edible and Useful Plants of the Southwest: Texas, New Mexico, and Arizona
by Delena TullA guide to useful Southwestern wild plants, including recipes, teas, spices, dyes, medicinal uses, poisonous plants, fibers, basketry, and industrial uses.All around us there are wild plants useful for food, medicine, and clothing, but most of us don&’t know how to identify or use them. Delena Tull amply supplies that knowledge in this book, which she has now expanded to more thoroughly address plants found in New Mexico and Arizona, as well as Texas.Extensively illustrated with black-and-white drawings and color photos, this book includes the following special features:· Recipes for foods made from edible wild plants· Wild teas and spices· Wild plant dyes, with instructions for preparing the plants and dying wool, cotton, and other materials· Instructions for preparing fibers for use in making baskets, textiles, and paper· Information on wild plants used for making rubber, wax, oil, and soap· Information on medicinal uses of plants· Details on hay fever plants and plants that cause rashes· Instructions for distinguishing edible from poisonous berries Detailed information on poisonous plants, including poison ivy, oak, and sumac, as well as herbal treatments for their rashes
Edibles for Beginners: A Cannabis Cookbook
by Laurie Wolf Mary WolfGo from budding baker to edible expert with this cannabis cookbookMastering homemade cannabis creations is a true art and science—but every edible enthusiast knows there's a fine line between a relaxing munchie and a bite of reefer madness. This cannabis cookbook shows you how to confidently bake uniquely yummy sweet and savory goods in the comfort of your own canna-kitchen.Dive in with an overview of the medicinal benefits of cannabis—and get started by learning how to decarboxylate and make butter and oil infusions to stock your cannabis pantry. With this cannabis cookbook you'll soon have the skills (and ingredients) to whip up low-dose edibles that will be in high demand.This cannabis cookbook includes:Flower power—This cannabis cookbook gives you the lowdown on 20 popular strains with user-friendly flavor profiles that also detail the THC/CBD content, health benefits, and what effects to expect of each.Kitchen magic—Get the basics on cooking with cannabis and make any of your favorite foods special with easy instructions for decarboxylating, infusing butter and oil, and calculating dosing.Reefer recipes—Wow your loved ones with the 50 tasty low-dose recipes of this cannabis cookbook, including appetizers, brownies, cakes, cookies, and more—each labeled with its THC content.Become a baking cannaisseur with the guidance of this cannabis cookbook.
Edibles: Small Bites for the Modern Cannabis Kitchen
by Stephanie HuaBring a new herb into your kitchen with this tasty unique collection of recipes for bite-sized, low-dose sweet and savory cannabis edibles. This cookbook ventures boldly beyond pot brownies with delicious and unique baked confections as well as innovative savory treats. Designed for bakers and cooks of all skill levels, Edibles: Small Bites for the Modern Cannabis Kitchen includes simple recipes like spiced superfood truffles and roasted beet hummus, alongside more advanced recipes like artisanal marshmallows and Gruyére & green garlic gougéres—all brought to life with vibrant photography.Complete with instructions for creating master ingredients such as canna butters, oils, honey, and maple syrup, as well as information on dosage and portions and the science of cannabis, this cookbook slash baking book gives cannabis newbies and connoisseurs alike the info they need to create an easy, safe, and delicious edibles experience.• A DIY recipe book for beginner and advanced cannabis bakers• Contains detailed information on correct dosage and portions• Provides tips, tricks and tools of the tradeAuthor Stephanie Hua is the founder and chief confectioner of the popular gourmet edibles line, Mellows, and co-author Coreen Carroll is a winner on the Netflix television series Cooked with Cannabis, executive chef, and cofounder a dining pop-up, Cannaisseur Series, which hosts curated cannabis and culinary experiences, events, and workshops.Those who like The Easy Cannabis Cookbook: 60+ Medical Marijuana Recipes for Sweet and Savory Edibles, Bong Appétit: Mastering the Art of Cooking with Weed, and Marijuana Edibles: 40 Easy and Delicious Cannabis-Infused Desserts and other cannabis cookbooks will want to add Edibles to their collection.• Delightful addition to any foodie's book shelf• Thoughtful gift for anyone who enjoys cooking, baking, and eating edibles• Cannabis-curious cookbook collectors will appreciate these unique recipes
Edna Lewis: At the Table with an American Original
by Sara B. FranklinEdna Lewis (1916-2006) wrote some of America's most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery. With such observations as "we would gather wild honey from the hollow of oak trees to go with the hot biscuits and pick wild strawberries to go with the heavy cream," she commemorated the seasonal richness of southern food. After living many years in New York City, where she became a chef and a political activist, she returned to the South and continued to write. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement continues to grow. In this first-ever critical appreciation of Lewis's work, food-world stars gather to reveal their own encounters with Edna Lewis. Together they penetrate the mythology around Lewis and illuminate her legacy for a new generation.The essayists are Annemarie Ahearn, Mashama Bailey, Scott Alves Barton, Patricia E. Clark, Nathalie Dupree, John T. Edge, Megan Elias, John T. Hill (who provides iconic photographs of Lewis), Vivian Howard, Lily Kelting, Francis Lam, Jane Lear, Deborah Madison, Kim Severson, Ruth Lewis Smith, Toni Tipton-Martin, Michael W. Twitty, Alice Waters, Kevin West, Susan Rebecca White, Caroline Randall Williams, and Joe Yonan. Editor Sara B. Franklin provides an illuminating introduction to Lewis, and the volume closes graciously with afterwords by Lewis's sister, Ruth Lewis Smith, and niece, Nina Williams-Mbengue.
Educating Peter
by Lettie TeagueLettie Teague knows wine. She has been the wine editor at Food & Wine magazine for almost a decade. The only question she is asked more than "Can you recommend a great wine for under $10?" -- great cheap white: Argiolas Costamolino Vermentino from Sardinia; great cheap red: Alamos Malbec from Argentina -- is "What is the best way to learn about wine?" After many years of fielding these questions, Lettie was determined to debunk the myth that learning about wine is hard. She decided to find just one wine idiot and teach him a few fundamentals -- how to order off a restaurant wine list without fear, approach a wine merchant with confidence, and perhaps even score a few points off a wine snob. Enter her neighbor, good friend and complete wine neophyte Peter Travers, Rolling Stone magazine's longtime film critic. Peter Travers proved the perfect Eliza Doolittle to Lettie's Professor Higgins. As a film critic he made bold pronouncements ("This movie stinks," which could be readily translated to "This Cabernet tastes like Merlot") and exhibited a finely tuned visual sense ("The cinematography could be improved" could easily become "This wine is too white"). But, most important, Peter knew almost nothing about wine. As Lettie begins their lessons, Peter puts down his ever-present glass of "fatty" Chardonnay and learns that there is a huge world out there full of all kinds of wine. He is taught to swirl his glass to release the wine's aromatic compounds -- or esters -- above the rim and vows, "I'm going to do that for Martin Scorsese next time I see him. I'll volatize my esters for him." Thus Lettie enlightens her wine-challenged but film-savvy friend about the Facts of Wine: how to hold a glass; the vocabulary of wine; how wine is made; how to read labels; how to tell the difference between grape varieties; how to make sense of vintages; how to glean information about a wine simply by looking at the shape and color of the bottle; and an overview of the great wine regions of the Old World and the New. Finally, after many fact-filled, hilarious lessons, Lettie takes Peter to the most famous American wine region of all, Napa Valley, where he hobnobs with wine and Hollywood royalty and finally puts his new skills to the test in the real world. Part buddy movie, part serious wine tutorial, Educating Peter is as much a treat for oenophiles in on the joke as it is for beginners who think Chablis is a brand name of wine.
Education, Innovations, and Agricultural Development: A Study of North India (1961-72) (Routledge Revivals)
by D. P. ChaudhriFirst published in 1979, Education, Innovations, and Agricultural Development investigates the effect of education on agricultural productivity and innovations that took place in the wake of the Green Revolution in North India, using a simultaneous equations model. The Green Revolution of the 1960s, with its twin aims of raising production and improving the quality of input, was expected to induce a majority of farming families to respond to policies and programmes devised for bringing about development in agricultural sectors. Focusing on the wheat-growing areas of Punjab and Haryana, where high yielding varieties of seed have been introduced extensively, it shows that general education up to secondary level has a significant impact on the diffusion of technology and agricultural productivity and that higher production in turn increases the demand for education. This book deserves to be read by all concerned with development in Asian countries; agriculture; developmental economics; and educationists.
Educational Dimensions of School Lunch: Critical Perspectives
by A. G. Rud Suzanne RiceSchool lunch is often regarded as a necessary but inconvenient distraction from the real work of education. Lunch, in this view, is about providing students the nourishment they need in order to attend to academic content and the tests that assess whether content has been learned. In contrast, the central purpose of this collection is to examine school lunch as an educational phenomenon in its own right. Contributing authors—drawing from a variety of disciplinary traditions, including philosophy, sociology, and anthropology—examine school lunch policies and practices, social and cultural aspects of food and eating, and the relation among school food, the environment, and human and non-human animal well-being. The volume also addresses how school lunch might be more widely conceptualized and practiced as an educational undertaking.
Edwardian Cooking: The Unofficial Downton Abbey Cookbook
by Larry EdwardsThe PBS Masterpiece series Downton Abbey has taken the world by storm. With 80 delicious recipes, this cookbook celebrates the phenomenal success of the series and the culinary wonders enjoyed by the aristocracy in Edwardian England. Starting with an elegant array of savory tea sandwiches and sweets from traditional high tea, this book guides you through dinner at the Edwardian table with its: Infinite variety of breads-Dinner Biscuits, Estate Oat Bread, Downton Dinner Rolls, and many more Soups-Majestic Potato Soup, Royal Cheddar Cheese Soup, Stilton Chowder Side Dishes-Asparagus in Cider Sauce, Baked Creamed Turnips, Shredded Spiced Brussels Sprouts, Savory Caraway Cabbage Entrées-Edwardian Leg of Lamb, Lobster Pudding, Oyster Roll, Leek Pie, Downton Pheasant Casserole, Pork Loaf with Apples Dessert at the Abbey-Lemon Creme Soufflé, Raspberries in Sherry Sabayon Sauce, Queen Victoria Rice Pudding, Downton Abbey Honey CakeWith recipes adapted for the modern cook by Chef Larry Edwards, these dishes are as inspiring as they are easy to make.
Een week uit de Italiaanse keuken
by Claudio Ruggeri Roberta RossiIk heb besloten dit kookboek te schrijven nadat ik een week lang alles had genoteerd wat ik at. Al die gerechten die mijn moeder bereidde en kookte voor mij en mijn zus. Ik hoop dat ik wat raad kan geven aan al die personen die, over de Italiaanse keuken hoorde praatten, en zich hebben afgevraagd wat de Italianen nou echt elke dag eten.
Eet Minder Leef Langer U Praktiese Gids Vir Kalorie Beperking Met Optimale Voeding
by Anca IoviţăTydens my derde jaar in die mediese skool, het ek op ‘n aanlyn artikel afgekom oor kalorie beperking met optimale voeding. Ek het gelees oor ‘n oënskynlik eenvoudige dieët ingryping wat die gemiddelde en maksimale lewensduur van laboratorium diere soos gis, vrugte vlieë, wurms en muise verleng het. Op daardie tydstip was ek nie bewus dat sulke eksperimente reeds gedoen word op nie-menslike primate ook nie. <P><P> Eerlikwaar, ek het afgemaak as nuuskierigheid, ‘n ingryping wat ‘n effek het op eenvoudige organismes soos vrugte vlieë, maar wat nooit op sulke komplekse wesens soos ons sal werk nie. Dit was net te goed om waar te wees. <P><P> Tyd het verby gegaan en my verkeerd bewys. Gegewe ‘n vroeë kindertyd fassinasie met die grense van lewens verlenging, het ek ingenieurswese en medisyne gestudeer in ‘n poging om radikale verlengde menslike lewensduur te bewerkstellig. Na ‘n kort rukkie van navorsing oor neurale prostese in ‘n Duitse laboratorium, het ek besef dat kunsmatig ingeplante toestelle binne in die menslike liggaam nie ‘n lang termyn oplossing was nie. <P><P> Ek het huis toe gekom waar ek met my mediese residensie in geriatries begin het, die tak van medisyne wat spesialiseer in ouderdom-geassosieerde siektes. ‘n Snaakse ding het toe gebeur. Om te lees oor teorieë van oud word is een ding. Daaglikse sorg vir mense 3 – 4 keer jou ouderdom is totaal ‘n ander ding en ek het begin om die kolletjies te verbind. <P><P> Ek het opgelet dat sommige mense verouder soos wyn en ander soos asyn. Volgens hulle maer liggaamstrukture en gedetailleerde lewens stories, het dit gelyk asof kalorie inname iets daarmee te doen gehad het. Dis hoe ek die eerste woorde van hierdie boek begin tik het. <P><P> Inhoudsopgawe <P><P> Inleiding <P><P> •Basiese Beginsels Van Kalorie Beperking Met Optimale Voeding <P><P> •Wat U Nie In Hierdie Boek Sal Vind Nie <P><P> •Hoe Behoort U Die Boek Te Gebruik? Minder I
Effortless Eggless Baking: 100 Easy And Creative Recipes For Baking Without Eggs
by Mimi CouncilThe author of The Mountain Baker takes her motto—“Desserts for everyone!”—to the next level with these allergy-friendly bakes. One of the most common allergens after dairy and peanuts, eggs are often thought to be a necessity in baking. But what eggs do contribute to your sweets—fat, flavor, structure, fluffiness, moisture—can actually be found in countless alternative ingredients that are easy to find. And with meticulous experimentation, Mimi Council has tested them all: aquafaba (the liquid in a can of chickpeas) for fluffiness, yogurt for flavor and structure, cornstarch for thick and creamy custards, and more. Explaining the role that eggs—and other powerhouse ingredients—play in baking, Mimi ensures that readers understand exactly how and why her recipes work. From classics like Blueberry Muffins and Chocolate Chip Cookies, to original creations like Orange Cardamom Loaf Cake, Lemon Poppy Seed Biscotti, and Raspberry Rhubarb Tart, these desserts are flawless. Colorful photographs and easy substitutions for vegan, gluten-free, and nut-free bakes make this book a diet-friendly delight.
Effortless Healing
by David Perlmutter Dr Joseph MercolaLET YOUR BODY DO THE WORK Do you have to tell your leg to heal from a scrape? Your lungs to take in air? Your body that it's hungry? No. Your body does these things automatically, effortlessly. Vibrant health is your birthright and within your grasp; you just have to step out of the way. In Effortless Healing, online health pioneer, natural medicine advocate, and bestselling author Dr. Joseph Mercola reveals the nine simple secrets to a healthier, thinner you. The results are amazing and the steps can be as easy to implement as: · Throwing ice cubes in your water to make it more "structured"· Skipping breakfast, as it could be making you fat· Eating up to 75 percent of your calories each day in fat for optimal health, reduction of heart disease, and cancer prevention· Avoiding certain meat and fish, but enjoying butter· Eating sauerkraut (and other fermented foods) to improve your immune system and your mood· Walking barefoot outside to decrease system-wide inflammation (and because it just feels great)· Enjoying a laugh: it's as good for your blood vessels as fifteen minutes of exercise Effortless Healing is the distillation of decades of Dr. Mercola's experience and cutting-edge medical knowledge. With his wisdom and that of your body, you can optimize your health, your weight, and your life...effortlessly.From the Hardcover edition.
Egg Drop Dead: A Noodle Shop Mystery (A Noodle Shop Mystery #5)
by Vivien ChienIn the fifth in Vivien Chien's Noodle Shop delectable mystery series, Egg Drop Dead, the Ho-Lee Noodle House takes its business to the next level—only to end up in hot water.It was supposed to be a fancy, intimate dinner party by the pool. Instead, Lana Lee’s first-ever catering event turns into full-course madness when a domestic worker is found dead. Is the party’s host Donna Feng, the sweet-and-sour owner of the Asia Village shopping plaza where Ho-Lee is situated, somehow to blame? That’s what Lana—whose plate is already plenty full with running the restaurant, pleasing her often-disapproving mother, and fretting over her occasionally-serious boyfriend Detective Adam Trudeau—must find out.Before the police arrived at the crime scene, Donna had entrusted an odd piece of evidence to Lana: a thumb drive shaped like a terra-cotta soldier. Now it’s up to Lana to lead her own investigation, digitally and in real life, into a world of secrets involving Donna’s earlier life in China, whether the victim had a dark agenda, and if the killer is still out there. . .and plans to strike again.“Endearing…will appeal to fans of Chris Cavender’s Pizza Lovers mysteries.”—Booklist
Egg Rolls & Sweet Tea: Asian Inspired, Southern Style
by Natalie KengNi hao, y’all! Welcome to the dining table, a special, sacred place. Egg Rolls & Sweet Tea: Asian Inspired, Southern Style is in part a memoir of Natalie Keng’s personal food journey growing up in the deep South, but make no mistake: This is a cookbook full of tasty Asian-American and Southern fusion dishes, sauces, and drinks that home cooks will enjoy preparing and sharing.
Egg Shop: The Cookbook
by Nick KorbeeA stunning cookbook featuringmore than 100 recipes for favorite food and drinks from New York City’s beloved all-hours brunch-and-cocktails hangout.For first-time restaurateurs Demetri Makoulis and Sarah Schneider and chef/partner Nick Korbee, eggs aren’t just an easy, protein-packed breakfast go-to, but an extraordinary complement to New York’s wealth of local produce and artisanal meats, grains, and cheeses. With Egg Shop anyone can create their delicious Egg Shop experience at home—whether it’s a quiet breakfast for one or a boozy brunch for twenty.Inside you’ll find proper egg-cooking techniques as well as instructions on incorporating eggs into super-delicious dishes from the health-conscious to the decadent, using fresh, delicious ingredients: homemade seeded rye bread, the best-quality bacon, and the perfect melting cheese. After mastering the most common and useful egg cooking methods (scrambled, poached, fried) Nick Korbee teaches you how to unlock egg superpowers—coddling them in Mason jars full of truffle oil and basting them with coffee-infused compound chocolate-bacon butter.Egg Shop includes flavorful favorites like Eggs Caviar, Classic Eggs Benedict, Pop’s Double Stuffed, Double Fluffed American Omelet, Egg Shop Egg Salad, and The Perfect Sunny Up. Nick shows how to build on those basics to create sandwiches, bowls, and other egg-citing dishes such as:Egg Shop B.E.C with Tomato Jam, Black Forest Bacon, and Sharp White CheddarThe “Fish Out of Water” Sandwich with Pickled Egg and Cognac-Cured GravlaxGreen Eggs and Ham Sandwich with Double Cream Ricotta and Genovese PestoThe Spandexxx Break Bowl with Red Quinoa, Pickled Carrots, and Poached Eggs (every model’s favorite low-carb feast!)The California Breakfast Burrito and more!
Egg-cellent Egg-venture (Waffles + Mochi)
by Random HouseAn all-new board book based on Netflix&’s new show Waffles + Mochi, produced by President Barack and Michelle Obama&’s Higher Ground! What are eggs and where do they come from? Take off with best friends Waffles and Mochi for a journey around the world to find out. This charming board book with sturdy pages will thrill children ages 0 to 3. It&’s perfect for Easter—and every day! Join Waffles and Mochi for global adventures that reveal the stories behind our food. Produced by President Barack and Michelle Obama&’s Higher Ground and streaming on Netflix, Waffles + Mochi is an entertaining mix of puppetry, animation, celebrity chefs, and famous guest stars. This delightful new show introduces young children and their families to a world of cooking and fearless eating.
Egg: A Culinary Exploration of the World's Most Versatile Ingredient
by Michael RuhlmanIn this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with the book. Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.
Egg: A Dozen Ovatures
by Lizzie Stark“Endlessly surprising.… Like the egg itself, this book is a perfect, miraculous package.” —Mary Roach, best-selling author of Fuzz An unconventional history of the world’s largest cellular workhorse, from chickens to penguins, from art to crime, and more. The egg is a paradox—both alive and not alive—and a symbol as old as culture itself. In this wide-ranging and delightful journey through its natural and cultural history, Lizzie Stark explores the egg’s deep meanings, innumerable uses, and metabolic importance through a dozen dazzling specimens. From Mali to Finland, mythologies around the globe have invested the egg with powers of regeneration and fecundity, often ascribing the origin of the world to a cosmic egg. An oracle to Romans, fought over by Gold Rush gangs, used as the foundation of the Clown Egg Registry, and blasted into space, the egg has taken on larger proportions than, say, the ovum of an ostrich. It has starred in global dishes from the Korean comfort food ttukbaegi gyeranjjim to the less regaled yet iconic soft-boiled egg. Stark writes a biography of French-born chef Jacques Pépin through his egg creations, and weaves in her personal experiences, like attempting to make the perfect omelet or trying her hand at pysanky—the Ukrainian art of egg decoration. She also explores her fraught relationship to the eggs in her body due to a familial link to cancer, and shares her delight in becoming a mother. Filled with colorful characters and fascinating morsels, Egg is playful, informative, and guarantees that you’ll never take this delicate ovoid for granted again.
Egg: Recipes
by Blanche VaughanEgg has descriptive copy which is not yet available from the Publisher.
Egg: The Very Best Recipes Inspired by the Simple Egg
by Blanche VaughanThe simple egg is the starting point for some of the most delicious and inspiring dishes. Both simple and versatile, eggs are also incredibly nutritious, rich in protein, low in fat and essential for baking. Including all the basics for cooking the perfect poached, scrambled and fried egg, this cookbook will be a staple in every cook's kitchen.From easy and fuss-free pancakes, soufflé, tarts and omelettes to cakes, curds and puddings, the potential for this nourishing ingredient is endless. Classic recipes such as steamed pudding and Arnold Bennett are given a contemporary twist and there are also lighter, fresh egg-based dishes such as courgette fritters with dill and lemon and squash gnocchi with sage. Blanche Vaughan is a food writer with a passion for creating good-for-you and imaginative dishes from this glorious ingredient. Whether for breakfast, lunch, tea or supper, this book is a celebration of the egg in all its forms.
Eggnog Murder (Frosted Love Cozy Mysteries #23)
by Summer Prescott'Til death does them part... Bed and breakfast owner, Melissa Beckett, who just so happens to be a cupcake baker and an amateur sleuth extraordinaire, has her hands full this holiday season. Business is booming at the Inn, and love is in the air when a wedding party books the entire facility. A newlywed couple comes to the Inn for their honeymoon and gets an unexpected visit from the bride's sister, who doesn't seem to want to give the new couple any time alone. When the bride disappears, everyone is baffled until Missy's internationally renowned artist pal, Phillip "Kel" Kellerman, remembers a series of unsolved murders that may be related. The new husband behaves strangely, giving Missy cause for concern, and bringing back haunting memories for her best friend, Echo. Her dashing hubby, Detective Chas Beckett, soon embarks upon one of the most intense cases of his entire career. What he discovers, with the help of his sleuthing friends, will touch them all. Cupcake recipe included.