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FlavCity's 5 Ingredient Meals: 50+ Easy Recipes with Expert Shopping Tips (Flavcity Ser.)
by Bobby Parrish Dessi ParrishFlavCity Five Ingredient Meals For Easy Weeknight Dinners and More!#1 Bestseller in Slow Cooker Recipes, Heart Healthy Cooking, Diets & Weight Loss, Gluten-Free Diets, Budget Cooking, Green Housekeeping, and Allergies, Special Conditions, Cooking Methods, Regional & International, Soul Food, and Quick & EasyYou don’t have to be a chef to create delicious food. In fact, it only takes a handful of ingredients to make mouthwatering and easy weeknight dinners. This cookbook by Bobby and Dessi Parrish is packed full of simple, healthy dinner ideas that even newbie cooks find easy to make.An introduction to easy meals and cooking. Cooking doesn’t have to be complicated. Food Network champion Bobby Parrish shares the ins and outs of their 5-ingredient meals and assures us his quick and easy dinner recipes are doable for all. By keeping the recipes to five ingredients, Bobby demonstrates just how easy cooking can be. From savory snacks to easy weeknight dinners packed with flavor, this easy (and healthy!) recipe book is just what your kitchen needs. But Bobby and Dessi’s tips don’t stop there―they know that a key aspect of these simple healthy recipes is the prep work at the grocery store beforehand.Hacks for smarter grocery shopping. Going to the grocery store can be a bit overwhelming, especially if your list is long! Fortunately, these five-ingredient recipes make grocery shopping and picking the right ingredients for easy weeknight dinners far less daunting. But smarter grocery shopping is about more than what’s on your list. It’s about knowing how to pick the “best in class” products. Inside find:50 easy healthy meals that only take five ingredientsAdvice for cooking with a combination of store-bought and fresh itemsEssential insight into smarter grocery shoppingIf you enjoyed books like Keto Meal Prep by FlavCity, 5 Ingredients, The Well Plated Cookbook, or The Easy 5-Ingredient Healthy Cookbook, you’ll love FlavCity’s 5 Ingredient Meals.
Flavonoids and Anti-Aging: The Role of Transcription Factor Nuclear Erythroid 2-Related Factor2 (Nutraceuticals)
by Karam F.A. SolimanThe nuclear factor erythroid 2-related factor 2 (Nrf2) was described as a master regulator of the cellular antioxidant response. Moreover, many critical biological functions linked to cell viability, metabolism, autophagy, inflammation, immunity, and differentiation have been attributed to Nrf2, which regulates over 600 genes. It is well known that oxidative stress, which Nrf2 can ameliorate, plays a key role in many pathologic processes such as aging, obesity, diabetes, cancer, and neurodegenerative diseases. Flavonoids, on the other hand, through their ability to activate and upregulate Nrf2, can have anti-oxidative, anti-inflammatory, anti-mutagenic, and anti-carcinogenic properties. Flavonoids are an essential ingredient in nutraceuticals, functional foods, and pharmaceuticals. The present book Flavonoids and Anti-Aging: The Role of Transcription Factor Nuclear Erythroid 2-Related Factor2 focuses on the interaction between Nrf2 and flavonoids and their applications in various conditions such as aging, osteoporosis, cardiovascular diseases, and neurodegenerative disease and many other areas. Key Features: Focuses on the mechanisms and use of flavonoids in activating Nrf2 as an anti-aging and "WELLNESS" molecule Provides a specific approach to flavonoid activation of Nrf2 and its implications in aging and various disease conditions and its applications as nutraceuticals Presents flavonoid-based functional foods Discusses the flavonoid nutraceuticals market and future trends Written by experts in the field, this book provides a unique approach to understanding the flavonoid activation of the transcription factor Nrf2, which is responsible for many different disease conditions due to increased reactive oxidative species in the body caused by some physiological triggers.
Flavonoids and Related Compounds: Bioavailability and Function (Oxidative Stress and Disease #2)
by Alan Crozier Jeremy P. E. SpencerFlavonoids exert a multiplicity of biological effects on humans and can have beneficial implications for numerous disease states. This volume examines current knowledge regarding the absorption, metabolism, and bioavailability of individual flavonoids and related phenolic compounds. Edited by internationally recognized leaders in the field, the book presents contributions by a panel of experts who demonstrate the potential of flavonoids in ameliorating a range of disease states, including cardiovascular disease, Alzheimer's and Parkinson's disease and other neurodegenerative disorders, and cancer. This research provides a reliable starting point for further inquiry and experimentation.
Flavor Bombs: The Umami Ingredients That Make Taste Explode
by Adam Fleischman Tien NguyenThe founder of the Umami Burger and 800 Degrees Pizza empires shows how to detonate flavor in beloved dishes using ordinary ingredients high in umami. Why does everyone love burgers and pizza? When Adam Fleischman investigated, he was intrigued to discover that both are rich in umami, a savory, meaty-tasting &“fifth dimension&” of taste. This book will help you up your game in the kitchen with ingredients, flavor principles, and techniques that powerfully punch up flavor. A self-taught cook who launched two successful restaurant empires based on the properties of umami, Fleischman shows how to build a pantry that will help you create great dishes, even if you&’re a beginner, from simple Blender Gazpacho and Five-Minute Pork-Conquered Salad to the voluptuous Port and Stilton Burger and addictive Midnight Garlic Noodles—even a Mezcal Truffle Cocktail.&“An excellent collection…. Luscious visuals. The so-called fifth taste is elevated to star status in this mouth-watering debut.&”—Publishers Weekly (Starred Review) &“A wonderful cookbook.&”—Seattle Book Review
Flavor First: Cut Calories and Boost Flavor with 75 Delicious, All-natural Recipes
by Cheryl ForbergAs the nutritionist for NBC's hit show The Biggest Loser, Cheryl Forberg not only knows how to help people lose weight, she also understands why they gain it in the first place. One reason Americans keep packing on the pounds is because our taste buds have become accustomed to the intense (and artificial) flavors of highly processed foods that overwhelm our senses. We tend to crave extreme flavors and textures-salty, fried, sweet, creamy-so when we decide to lose weight by substituting grilled chicken for a hamburger, we're not going to enjoy our food. . . and we're unlikely to stick to our weight loss plan. But what if you substituted your greasy drive-thru hamburger for Spicy Beef Satays, Beer-Braised Pork Tacos, or Sesame Prawns? How about if you replaced your morning doughnut with spicy Huevos Sofrito or Toasted Oatcakes with Berry Confetti? Chances are, you'd be too satisfied to miss any of the empty calories in your old favorites. In Flavor First, you'll discover more than 75 recipes for delicious, all-natural entr es, snacks, appetizers, drinks, and desserts that are big on flavor and low in calories. Cheryl shows you how to create easy, family-friendly meals that will add instant flavor and excitement to your daily routine. From simple cooking techniques that create layers of flavor, to recipes for blending your own spice rubs and marinades, to whipping up sauces and vinaigrettes in minutes, Flavor Firstshows you that you don't have to sacrifice flavor to lose weight.
Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
by Leigh Beisch Alice Medrich Maya KleinWinner, James Beard Foundation Award, Best Book of the Year in Baking & Desserts In this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours—wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes—including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, and Blueberry Corn Flour Cobbler—take the flavors of our favorite desserts to the next level. The book is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours don’t react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for.
Flavor For All: Everyday Recipes and Creative Pairings
by Brooke Parkhurst James BriscioneSimple, dynamic, flavor-packed recipes from the authors of The Flavor Matrix—informed by the science of flavor pairing but accessible enough for every cook Fans were ravenous for more recipes from James Briscione and Brooke Parkhurst, authors of The Flavor Matrix, so the authors are serving up 100 new recipes in Flavor for All, drawing on the principles and flavor-focused approach that informed their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes, but with unique and unexpected twists based on scientifically approved flavor pairings. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; &“Umami in a Bottle&” salad dressing; and Chocolate and Red Wine Bread Pudding. The authors explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients. This new cookbook will appeal to both chemistry aficionados and casual cooks alike, with simple, easy recipes for everyday life.
Flavor Lab Creations: A Physicist's Guide to Unique Drink Recipes
by Logan RichardsonDiscover the Science of Unique Drinks with this Mixologist GuideAre you a novice mixologist? Are you a soda lover, or a connoisseur of unique alcoholic drinks? Would you like to know the science behind your favorite cocktail, mocktail, or coffee drinks? Well, this is the cocktail recipe book for you!Find your next favorite drink. In, Flavor Lab Creations Logan Richardson, the creator of Flavor Lab, combines cooking with science in a fun and accessible way. Richardson takes a mixologist approach and shares detailed recipes with scientific facts. This book explains the origins of unique drinks and the yummy nontraditional ingredients.A mixologist guide to drinks from cocktails to strawberry milkshakes. Flavor Lab Creations goes beyond the simple spirit and mixed drinks options, Richardson takes us directly to unique options like a soda drink called Oleo Saccharum and a fermented cocoa bean chocolate tea. Inside Flavor Lab Creations, you’ll find: Curious drinks such as the Viking Blaand Mixologist recipes in this coffee and cocktail cookbookScientifically fun approaches to unique drinks and alcoholic drinksIf you enjoyed books like Cocktails Made Simple, Mocktail Party, or The Coffee Recipe Book you’ll love Flavor Lab Creations.
Flavor+Us: Cooking for Everyone [A Cookbook]
by Rahanna Bisseret MartinezA mouthwatering dive into cuisines from all over the world, featuring more than 70 recipes that teach need-to-know cooking techniques and build confidence for anyone who wants a seat at the chopping board, stove, and table—from a Top Chef Junior finalist. &“Rahanna Bisseret Martinez&’s recipes are inspiring for the ways in which they approach, transcend, and unify cultural boundaries on page after delicious page.&”—Hawa Hassan, James Beard Award–winning author of In Bibi&’s KitchenIn this approachable cookbook, Rahanna Bisseret Martinez shares how to make food from around the world that respects the earth, workers, and consumers. A college freshman who has already cooked in the finest restaurants, she serves up lessons, tips, and tricks she has learned since her culinary career began at age thirteen, including techniques for everything from roasting and stir frying to pickling and infusing. The desserts and drinks chapters are perfect for hosting and making everyday meals special. Flavor+Us is filled with stories from Rahanna's experiences learning to cook in her family&’s Californian kitchen, her time competing on Top Chef Junior, and the restaurants where she learned what cooking in community means.Flavor+Us features recipes from:• Mexico: Masa Doughnuts with Earl Gray Glaze• Haiti: Makawoni au Graten• Cuba: Frijoles Negros • Korea: Yachaejeon with Cho Ganjang• China: Dry-Fried Green Beans• The Philippines: Dungeness Crab Tinola• Japan: Trinity Korokke• Vietnam: New Orleans-Style Vietnamese Iced Coffee• Ethiopia: Miser Wot • Jamaica: Jerk Eggplant Steaks• And more!This is the ideal resource for new cooks and anyone who wants to refine the basics. All are welcome at Rahanna's table.
Flavor-Associated Applications in Health and Wellness Food Products
by Jun Yang Xiaofen DuHealth and wellness foods, snacks and beverages are of increasing importance to manufacturers as consumer interest in healthy lifestyles and the demand for healthier products and services continue to escalate. Transparency of the supply chain, traceability of the ingredients and processing methods and sustainability are the major concerns for modern consumers. Incorporating new ingredients with traditional products is an important strategy for the food industry to reformulate healthier and value-added foods, with the heart of health and wellness food products being flavoring ingredients, which deliver food and drink formats tasting just like the beloved original food products. To meet the growth of health and wellness food products in the market, new opportunities for flavor suppliers will include flavor raw materials and their applications in food products. Flavor-Associated Applications in Health and Wellness Food Products focuseson flavor and its application in health and wellness food products. The first section comprehensively covers the role of flavor in health and wellness products, while the second focuses on flavoring labels, ingredient suitability and safety with specific case studies. Further sections focus on sugar, fat, salt and alcohol reduction, flavor solutions for plant-based protein, flavor perception and direct health benefits. With no book on the current market focusing on health and wellness foods from a flavor perspective, this work is a valuable single source for product developers, manufacturers and researchers in need of a comprehensive summary of key recent developments regarding flavor-associated applications in health and wellness food products.
Flavor: Over 100 fabulously flavorful recipes with a Middle-Eastern twist
by Sabrina GhayourThe new collection of simple, delicious, crowd-pleasing recipes from the bestselling Middle-Eastern chef.Over 100 fabulously flavourful recipes with a Middle-Eastern twist.Praise for Sabrina Ghayour: 'Sabrina Ghayour's Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy' - Nigella Lawson'I don't think she could write a dull recipe if she tried. Every one an elegantly spiced delight.' - Tom Parker Bowles'The golden girl of Persian cookery' - ObserverRecipes include:Zaatar onion, tomato & aubergine tartines with labnehChicken shawarma saladHerb koftas with warm yoghurt, mint & pul biberRas el Hanout and orange lamb cutlet platterMama ghanoushPan-fried salmon with barbary butterNut butter noodlesLime, coconut & cardamom loaf cakeTea, cranberry, orange & macadamia shortbreads
Flavor: Over 100 fabulously flavorful recipes with a Middle-Eastern twist
by Sabrina GhayourThe new collection of simple, delicious, crowd-pleasing recipes from the bestselling Middle-Eastern chef.Over 100 fabulously flavourful recipes with a Middle-Eastern twist.Praise for Sabrina Ghayour: 'Sabrina Ghayour's Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy' - Nigella Lawson'I don't think she could write a dull recipe if she tried. Every one an elegantly spiced delight.' - Tom Parker Bowles'The golden girl of Persian cookery' - ObserverRecipes include:Zaatar onion, tomato & aubergine tartines with labnehChicken shawarma saladHerb koftas with warm yoghurt, mint & pul biberRas el Hanout and orange lamb cutlet platterMama ghanoushPan-fried salmon with barbary butterNut butter noodlesLime, coconut & cardamom loaf cakeTea, cranberry, orange & macadamia shortbreads
Flavor: The Science Of Our Most Neglected Sense
by Bob HolmesA journey into the surprising science behind our flavor senses. Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don’t know enough about to describe—or appreciate—fully. In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we’re missing. Considering every angle of flavor from our neurobiology to the science and practice of modern food production, Holmes takes readers on a journey to uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. He peers over the shoulders of some of the most fascinating food professionals working today, from cutting-edge chefs to food engineers to mathematicians investigating the perfect combination of pizza toppings. He talks with flavor and olfactory scientists, who describe why two people can experience remarkably different sensations from the same morsel of food, and how something as seemingly unrelated as cultural heritage can actually impact our sense of smell. Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts’ eyes can fool their noses; and even that language can affect our sense of taste. Flavor expands our curiosity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste. Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, Flavor will open your mind—and palette—to a vast, exciting sensory world.
Flavorama: A Guide to Unlocking the Art and Science of Flavor
by Arielle JohnsonAn irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world’s best chefs, Arielle Johnson, with more than 75 recipes—plus a foreword by René Redzepi. “Arielle changed the way that I think about flavor, and in these pages, she will do the same for you” (René Redzepi, chef of Noma).Meet Arielle Johnson—she’s a flavor scientist (she loves flavor so much, she got a Ph.D. in the subject). She spends most of her time helping chefs better understand what’s going on beneath the hood of flavor and make delicious new foods. Now, with Flavorama, she shares this invaluable knowledge with home cooks everywhere. Mixing equal parts fun and braininess, Arielle dives into how chemistry, sensation, and craft unite to create flavor, distilling what flavor really is (molecules!) and how to get it to work for you (spotting patterns, breaking rules) in an easy-to-digest handbook.You don’t need a lab or a professional kitchen—or even a background in science—to get something out of the science of flavor. With Flavorama, you’ll be able to easily finesse flavor while cooking to give any dish a little oomph, easily swap out an ingredient for one you have on hand, use a recipe or technique to improvise something new, or boldly replicate a flavor. Out of basil for pesto? Pivot and use mint, shiso, or tarragon—all are members of the same “herbal-aromatic” flavor family—for a new-but-somehow-familiar herb sauce. Or add a drizzle of olive oil and a sprinkling of flaky salt to chocolate ice cream— a simple hack for deliciously complex flavor. Included are 99 recipes so you can hit the ground running with your new science-of-flavor knowledge: An Algorithm for a Minimalist but Excellent Dressing for LettuceUmami-Boosted Cacio e PepeChilled Soba Noodles with GrapefruitThe Meatiest Slow-Cooked MeatPanela-Coconut Iced CoffeePineapple Caramel SauceBurnt Scallion ButterUnder-appreciated–Spice Pumpkin PieCook with the creativity, confidence, and flexibility of a world-class chef and learn how to unlock the flavor potential of your ingredients, create your own dishes, make your own bitters, ferment your own miso, and much, much more. Charming illustrations and diagrams drawn by Arielle herself accompany this indispensable guidebook to flavor town.
Flavorbomb: A Rogue Guide to Making Everything Taste Better
by Bob BlumerIf you live for wildly addictive, life-affirming taste sensations that knock you off your feet, but can't figure out how to make them at home, you have just found your kindred cookbook spirit. Welcome to Flavorbomb.You keep a running list of restaurants you go to for your favorite flavorbombs--a vibrant, pungent Caesar salad, extra crispy garlic fries, or a spicy puttanesca pasta maybe. You might even be able to articulate exactly what it is about those dishes that you find so addictive. But when you try to reproduce the same flavors at home, you find yourself falling short. If any of the above sounds familiar, this book is for you.For the past 25 years Bob Blumer has eaten his way around the globe, traveling millions of miles in search of culinary adventures and inspiring foods for three TV series and six cookbooks. Along the way, he's broken eight food-related Guinness World Records, competed in some of the most outrageous food competitions on the planet, cooked alongside countless amazing chefs, and sampled every local street food imaginable at ramshackle carts, hawker stalls, and night markets from Italy to India. These collective experiences have formed the backbone of Bob's cooking in ways that culinary school can't begin to teach. In Flavorbomb he channels everything he has gleaned into recipes and practical tips to help you you create bold, stimulating flavors, that will leave those you cook for in a state of bliss. Prepare to become a rock star in your own kitchen.The first half of the book is the real "money." It's full of tips, strategies, ingredients, techniques, and gear that will help you crack the code--and gain the confidence to take the leap on your own and turn any dish into a flavorbomb. We're talking developing the courage to season with wild abandon, brown your food to within an inch of its life, double down on the ingredients that can increase the pleasure factor, and taste and adjust on the fly.The second half consists of 75 step-by-step recipes that use all the tricks in your arsenal to deliver the addictive, life-affirming dishes we all crave. And because Bob gets more excited by tacos than truffles, his outsider approach to creating addictive flavors won't require you to buy frivolous top-shelf ingredients or use super-sophisticated techniques. Instead, every recipe starts by building the foundation, and then adding layers of flavors and textures at every step of the way. If there's a hack or a simple trick that can save you time or up the ante--it's in here. Every recipe was thoroughly tested and had to earn its place in the book. Get ready to cook like every bite is your last. Read Flavorbomb and your cooking will be forever changed!
Flavored Butters: How to Make Them, Shape Them, and Use Them as Spreads, Toppings, and Sauces (50 Series)
by Lucy VaserfirerWhat could taste better than butter? Try these fifty recipes and techniques for delectable homemade flavored butters both sweet and savory!Flavored butters, also called compound butters, have a multitude of uses. They make a plain baguette or artisan loaf come alive with flavor; they complement a hearty breakfast muffin or delicate scone; they serve as quick-fix sauces for a piece of fish, meat, or a bowl of pasta; and they brighten an artichoke or a serving of green beans in surprising ways.We often see flavored butters as an elegant touch to bread service in restaurants, but there are plenty more varieties and uses that are easy for home cooks to use in their kitchens. The recipes are amazingly quick to execute—and transformative in the flavor they impart. And each recipe in this book has advice about what the butter is best used on. Enhance your meals with:·Shallot-Herb Butter ·Rosemary-Roasted Garlic Butter ·Mint Butter ·Caramelized Onion Butter ·Chipotle Butter ·Kimchi Butter ·Orange-Honey Butter ·Salted Caramel Butter ·Rose-Berry Butter ·Hazelnut Praline Butter ·And many moreIn addition to the recipes, there are plenty of photographs and ample tips and tricks, like the perfect temperature at which to serve the butters, how to serve, and the tools needed for making stunning presentations with flavored butters. Add alluring flavors to your everyday meals with these delightful homemade butters!
Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors
by Tish BoyleRecipes for desserts and other sweets of all kinds in nine all-star flavors, including vanilla and chocolate, fruits for all seasons, coffee, caramel, and more Pastry chefs have a secret weapon—an insiders&’ list of customers&’ most popular flavors. Vanilla, berry and cherry, apple, citrus, cheese, nuts, caramel, coffee, and chocolate: These are the surefire hits that appear on menus across the country time and again. Author Tish Boyle has translated this list of go-to ingredients into a stunning collection of more than 150 recipes for baked goods and other desserts, with a chapter dedicated to each singular flavor. Recipes range from easy cookies and brownies to gorgeous layer cakes to spoonable parfaits to playful takes on donuts, cream puffs, candies, and ice cream. Boyle is a favorite among pastry chefs and bakers in the know for her reliable and pitch-perfect recipes, which are given here in both volume and weight measurements. Combined with luscious photography and a timeless, classic design, this is a must-have for bakers and dessert-lovers of all stripes.
Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes
by Ray LampeThe celebrity pitmaster focuses on “what happens before meat hits the flame . . . things that have the power to add sizzle to your grillables” (Tampa Bay Times).In his latest lip-smackin’ cookbook, Dr. BBQ shows how to dress up meat, vegetables, and fruits with 120 brand-new recipes for tantalizing marinades, mouthwatering injections, savory brines, flavorful rubs, delectable glazes, and full recipes for what to make with them. Whether folks want to test their talents at the grill or whip up a stove-top dinner, these flavor-enhancing recipes will take every meal to the next level. Bathe pork chops in Pineapple Teriyaki Marinade, inject a deep-fried turkey with Scottie’s Whiskey-Butter Injection, slather tuna with Sesame Seed Rub—the deliciousness never ends in this must-have manual for those looking to spice things up.Praise for Ray Lampe“One of the most recognizable professional pitmasters in the world . . . His many appearances on the Food Network and his 2014 induction into the BBQ Hall of Fame have officially branded his name in the barbeque and culinary world.” —Authority Magazine
Flavors from Home: Refugees in Kentucky Share Their Stories and Comfort Foods
by Aimee ZaringRecipes from Hungary, Vietnam, Bosnia, Bhutan, and more that &“document the international language of all people―food and cooking&” (Maggie Green, author of The Kentucky Fresh Cookbook). Each year, the United States legally resettles refugees who have fled their homelands, driven out by violence or persecution. As they and their families struggle to adapt to a new culture, the kitchen often becomes one of the few places where they are able to return &“home&”—finding comfort in an unfamiliar land, retaining their customs, reconnecting with their past, and preserving a sense of identity. In Flavors from Home, Aimee Zaring shares fascinating, moving stories of courage, perseverance, and self-reinvention from Kentucky&’s resettled refugees. Each chapter features a different person or family and includes carefully selected recipes from places like Cuba, Iraq, Iran, and Somalia. These traditional dishes have nourished both body and soul for people like Huong &“CoCo&” Tran, who fled South Vietnam in 1975 when Communist troops invaded Saigon, or Kamala Pati Subedi, who was stripped of his citizenship and forced out of Bhutan because of political and religious persecution. Whether shared at farmers&’ markets, restaurants, community festivals, or simply among friends and neighbors, these dishes contribute to the ongoing evolution of American comfort food just as the refugees themselves are redefining what it means to be American. Featuring more than forty recipes from around the globe, Flavors from Home reaches across the table to explore the universal language of food. &“Scrumptious . . . In addition to accessible culinary instruction on an array of global recipes, readers receive the vivid life histories of the cooks themselves. What comes through most poignantly is the resilience and hope of these cooks―people who change the place they&’ve come to as much as they are changed by it.&” ―Neela Vaswani, author of You Have Given Me a Country
Flavors from the Farm: Vegetable-Forward Food to Share
by Emma HearstFrom acclaimed chef Emma Hearst, Flavors from the Farm celebrates fresh food from her Upstate New York farmstead with 100+ flavor-forward recipes from the garden. From acclaimed chef Emma Hearst, Flavors from the Farm celebrates fresh food from her Upstate New York farmstead with 100+ flavor-forward recipes from the garden. Harnessing the growing trend of hobby farms, farmettes, community plots, and home gardens, Emma Hearst sets out to simplify the complex world of growing and utilizing seasonal produce in this farm-fresh cookbook. From choosing seeds to making use of microseasons to creating quick and vibrant meals, Fresh from the Kitchen Garden encourages home cooks to maximize the flavor of home-grown vegetables, fruits, and more along with and choice farmers&’ market selections. The ingredient-driven recipes include easy vegetal soups with beans and peas, crisp salads with shoots and microgreens, small plates with juicy tomatoes and eggplants, and other healthy, just-harvested produce. Managing a 60+-acre farm with over 250 varieties of vegetables, fruit, flowers, and herbs in the middle of the sprawling suburban neighborhoods of New York, Hearst—a former chef and James Beard–award finalist, is uniquely positioned to impart her wisdom to an ever-expanding base of home cooks looking to take charge of their food. You'll find spirited options like a sungold tomato gimlet, a chapter on the art of salad featuring ten fantastic salad dressings like tahini and honey pickles, and a robust chapter dedicated to savories and hors d'oeuvres. Throughout the book Emma shares the farm's ethos and her entertaining know-how via engaging narrative essays on subjects like a great way to eat cheese, how to nail an interactive snacking platter, and herbaceous drinks Enjoy 100+ recipes that capture the seasons, emphasize eating well, and are suited for entertaining from garden-driven batch cocktails to shareable cruidite platters, seasonal salads, pastas, meats, and more for eating and gathering with friends and family.
Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked over Charcoal [A Cookbook]
by Leela Punyaratabandhu60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling. Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well as recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces.The fact that Southeast Asian-style barbecue naturally lends itself to the American outdoor cooking style means that the recipes in the book can remain true to tradition without any need for them to be Westernized or altered at the expense of integrity. This is the perfect book for anyone looking for an easy and flavorful way to expand their barbecue repertoire.
Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients
by Christine Sahadi WhelanA comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York.Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them. In FLAVORS OF THE SUN, the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts. With sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence. Throughout, "no-recipe recipes" help build up your flavor intuition so you can effortlessly incorporate any of the featured spices, condiments, and preserves into your daily repertoire.120 RECIPES WITH A PUNCH: From an updated take on nachos and mac and cheese to a spectacular pistachio cheesecake and tahini-enriched brownies, FLAVORS OF THE SUN features dozens of the store's most-requested dishes as well as Sahadi family favorites. Simple yet loaded with flavor, these recipes will inspire you to make these distinctive Middle Eastern ingredients essential components of your pantry.OPTIMUM VERSATILITY: Each section addresses a specific flavor profile and offers a set of essential ingredients for achieving it along with helpful tips on how to use them separately or in combination. Look-and-cook mini recipes provide even more ideas for using distinctive ingredients like tahini, Aleppo pepper, and preserved lemons to give a fresh new spin to everything from salad dressings to cocktails.EXPERT KNOWLEDGE: Family owned, Sahadi's has been a beloved resource since its founding by Abrahim Sahadi, an immigrant from Lebanon, more than 100 years ago. Now welcoming a fifth generation into the business, the Sahadi family's authentic imported goods and exhaustive knowledge continue to inspire local chefs and adventurous home cooks to taste and explore the diverse world of Middle Eastern spices and sundries.FOR FANS OF PLENTY: Much like PLENTY, this cookbook dives deep into core ingredients and provides intimate insights into flavorful spice blends like dukkah, berbere, ras el hanout, shawarma spices, and more. Each ingredient profile includes an informative buying guide so you can build your pantry like a pro.Perfect for: home cooks to seasoned chefs; fans of PLENTY; JERUSALEM; SHUK, and ZAHAV; Sahadi's loyal customers; those interested learning about spices and new ways to use them in everyday dishes
Flavors under the Big Sky: Recipes and Stories from Yellowstone Public Radio & Beyond (American Palate)
by Stella FongExplore the big, wild flavors of Montana with this collection of recipes and stories from Big Sky Country&’s culinary trailblazers. With more than eighty recipes and stunning photography, writer and Montana radio host Stella Fong combines cherished local ingredients with world flavors. Sourced from waterways, mountains, plains and local farmers&’ markets, Montana's resources shine in a diverse array of savory and sweet applications. Dishes like Pheasant Stir-Fry with Black Bean Sauce and Elk Kielbasa with Pomegranate bring international flair to familiar game. Rhubarb Raspberry Polenta Cake and Pavlova Roulade with Sour Cherry Sauce and Toasted Almonds give new life to market and garden staples. And stories of local chef, farmers, and others pay tribute to the Treasure State's abundance. Flavors Under the Big Sky offers a fresh take on Big Sky Country&’s finest fare.
Flavour Kitchen: Vibrant Recipes with Creative Twists
by Crystelle PereiraTasty, enticing, and bursting with flavour, Crystelle's recipes make cooking and baking with the most vibrant and exciting flavours easy.Divided into two halves - savoury and sweet - the book showcases the baking that took Crystelle to the final of The Great British Bake Off, as well as her flair for creative savoury dishes. Drawing inspiration from around the world, there are 75 flavour-packed recipes here for every occasion, from zingy curries, mouth-watering pastas and zesty salads to scrumptious cakes, pull-apart breads and indulgent brownies. Featuring a handy guide to Crystelle's hero ingredients and star seasonings - all of which feature in multiple recipes - it couldn't be easier to raise your flavour game.
Flavour Kitchen: Vibrant Recipes with Creative Twists
by Crystelle PereiraTasty, enticing, and bursting with flavour, Crystelle's recipes make cooking and baking with the most vibrant and exciting flavours easy.Divided into two halves - savoury and sweet - the book showcases the baking that took Crystelle to the final of The Great British Bake Off, as well as her flair for creative savoury dishes. Drawing inspiration from around the world, there are 75 flavour-packed recipes here for every occasion, from zingy curries, mouth-watering pastas and zesty salads to scrumptious cakes, pull-apart breads and indulgent brownies. Featuring a handy guide to Crystelle's hero ingredients and star seasonings - all of which feature in multiple recipes - it couldn't be easier to raise your flavour game.