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Garfield Recipes with Cattitude! Cookbook
by Gooseberry PatchExclusively designed by Gooseberry Patch, with artwork by Jim Davis and the creators of everyone's favorite fat cat, Garfield. Over 230 delicious, quick & easy recipes for Garfield's favorite foods...lasagna, pizza and much more!
Garlic
by Robin CherryGarlic weaves a colorful, engaging story about one of the world's timeless ingredients--perfect for food lovers, devoted eaters, and readers of culinary narrative. Garlic is the Lord Byron of produce, a lusty rogue that charms and seduces you but runs off before dawn, leaving a bad taste in your mouth. Called everything from rustic cure-all to Russian penicillin, Bronx vanilla and Italian perfume, garlic has been loved, worshipped, and despised throughout history. No writer has quite captured the epic, roving story of garlic--until now. While this book does not claim that garlic saved civilization (though it might cure whatever ails you), it does take us on a grand tour of its fascinating role in history, medicine, literature, and art; its controversial role in bigotry, mythology, and superstition; and its indispensable contribution to the great cuisines of the world. And just to make sure your appetite isn't slighted, Garlic offers over 100 recipes featuring the beloved ingredient.
Garlic
by Stephen FulderGarlic is a folk remedy with 5,000 years of history which is today being taken very seriously by medical researchers who have proved its particular value in preventing coronary artery disease.
Garlic and Sapphires: The Secret Life of a Critic in Disguise
by Ruth ReichlReichl knows that, as the most important food critic in the country, she must be anonymous - a charge she took very seriously by assuming the guise of a series of eccentric personalities.
Garlic and Sapphires: The Secret Life of a Critic in Disguise
by Ruth ReichlGARLIC AND SAPPHIRES is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of the restaurant: first she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic.What is even more remarkable about Reichl's spy games is that as she takes on these various disguises, she finds herself changed not just superficially, but in character as well. She gives a remarkable account of how one's outer appearance can very much influence one's inner character, expectations, and appetites.As she writes, "Every restaurant is a theater . . . even the modest restaurants offer the opportunity to become someone else, at least for a little while." GARLIC AND SAPPHIRES is a reflection on personal identity and role playing in the decadent, epicurean theaters of the restaurant world.
Garlic, Olive Oil + Everything Mediterranean: Simple Recipes for the Home Cook (A Cookbook)
by Daen LiaMediterranean cooking is having its biggest moment ever thanks to a desire for food that is at once healthy, delicious, and at its very best when simply prepared—and now Daen Lia of @DaensKitchen shares the recipes that have made her a global home cook sensation.Daen Lia learned to cook from her Spanish and Italian mother and grandmother. With the smell of garlic and roasted tomatoes wafting through the kitchen, Daen discovered the alchemy of a few simple ingredients: garlic, olive oil, and whatever is fresh, whether a vegetable or protein—or both. In Garlic, Olive Oil + Everything Mediterranean, Daen brings together modern Mediterranean recipes that any home cook, regardless of skill level can make, any day of the week. With high-quality extra virgin olive oil, a little bit of butter, fresh herbs, and no-fuss techniques, such as pan-roasting, Daen shares the building blocks that enable you to make delicious meals, most of which can be ready in way less than an hour. Use a batch of silky Garlic Confit (just garlic melted into olive oil) to turn a basic meat sauce into the standout Confit Ragu Bolognese; or just add the delectable garlic onto Daen&’s classic Focaccia. Here, too, you will find Peach, Tomato, and Burrata Salad drizzled with Basil Olive Oil; One-Pan Roasted Fish Puttanesca with burst cherry tomatoes, and a Spinach, Feta, and Pine Nut Quiche with a crispy puff pastry crust. Other recipes include: Cheesy Roasted Garlic Bread (of course!) Popcorn Eggplant (an ode to KFC popcorn chicken) Crispy Crumbed Chicken Tomato & Garlic Confit Soup with Grilled Cheese Pan-Fried Steak with Aglio e Olio Sauce Pasta Bake with Crispy Eggplant and Ricotta Pan-Fried Salmon with Cherry Tomato Confit With versatile recipes that you can make once and use all throughout the week and stunning four-color photography, Daen Lia is just the ambassador of Mediterranean food we all need right now.
Gary Null's Power Aging
by Gary NullPart I explains how our modern environment, as well as our own biological processes, contribute to aging. Part II looks at hormonal keys to health, and shows how they can address specific concerns- from maintaining cardiovascular function, facing the specter of cancer, and staying mentally sharp. Part III puts it all together in a practical way, including a new diet and exercise program. Book Info The book outlines a plan for reversing, eliminating, and controlling the signs of aging. Based on sensible science and mind-over-matter techniques and discusses the biological processes of aging, hormones affecting the aging process, and how to stay mentally sharp. It also provides healthy recipes.
Gary Null's Ultimate Lifetime Diet (A Revolutionary All-Natural Program for Losing Weight and Building A Healthy Body)
by Gary NullSlim down the natural way! America's leading health expert offers a revolutionary, proven program to help you shed those unwanted pounds--forever. Grapefruit, hormones, blood types, protein. With so many of today's trendy diets being hailed astheweight-loss solution, it's hard to know what really does work, let alone what's actually good for you. But what if there was a simple, enjoyable way to lose weight without eliminating food groups or counting calories--one that not only melted away the pounds but dramatically improved other aspects of your life as well? Leading natural health expert Gary Null has devoted his life to helping people feel better about their bodies, and in this ground-breaking new book he presents a surefire plan to help you lose weight--and keep it off. Based on Null's research with over a thousand volunteers and more than twenty-five years as a health educator,Gary Null's Ultimate Lifetime Dietexplores the science behind weight gain and provides and easy-to-follow weight-loss regimen based on nutrition, exercise and holistic therapies. Complete with a 31-day eating plan packed with delicious, all-natural, low-fat recipes that can be tailored to your individual needs,Gary Null's Ultimate Lifetime Dietshows you how to jump-start your metabolism and develop healthier, lifelong eating habits. You will learn how to: Listen to your body and determine your unique dietary needs Use detoxification as the key to weight-loss success--safely and effectively Reduce with juice and blend a variety of slimming, health-enhancing beverages Use the 125 recipes in the eating plan to prepare appetizing, slenderizing dishes--from breakfast to dessert Choose vitamins and supplements that will boost your weight-loss efforts Develop a personalized exercise regimen--and stick with it Use stress management and self-actualization techniques to set personal goals, improve your body image, and stay positive and energized Best of all, withGary Null's Ultimate Lifetime Dietthe inches and pounds you lose are secondary to what you gain: a lifetime of confidence, happiness, good eating and good health. From the Hardcover edition.
Gary Vaynerchuk's 101 Wines: Guaranteed to Inspire, Delight, and Bring Thunder to Your World
by Gary VaynerchukMillions have logged onto Gary Vaynerchuk's Wine Library TV—watching him boldly and unconventionally rate hundreds of wines. Viewers are attracted to his youthful energy, unique voice, and often outrageous descriptions. Now, in Gary Vaynerchuk's 101 Wines, Vaynerchuk reveals his first ranked list of the most exciting and tantalizing spirits he has sampled while traveling the globe. Deeming himself "the wine guy for the average Joe," Vaynerchuk avoids the pomposity of traditional educators. Unlike wine guides that lack animation and lecture rather than inspire, 101 Wines shows you how to develop the necessary go-drink-wine attitude. Vaynerchuk encourages you to trust your own palate—stressing that your love of a certain wine makes it good regardless of what the experts or the price on the bottle say. Vaynerchuk's recommendations span a wide range of prices, nations, grapes, and styles—allowing everyone from novices to connoisseurs to expand their wine horizons. Unlock the secret to why Vaynerchuk labels wines "From Ruins to Riches," "Red with Fish," and "Not Your Father's Spumante." Discover wines that taste like ones 10 times their price. Read as Vaynerchuk illuminates his top choices with vivid terminology such as "Bring the Thunder" and "Riding the Rainbow." Demystify conventions that once limited your wine-tasting desires. Journey through wine styles and break down barriers with his technical notes and stories behind the vintage. Smile as you realize you too can become a wine aficionado. With your newfound knowledge, you will out-entertain and enlighten your friends, host extraordinary parties and treat your taste buds to an exhilarating ride. So if you are ready to become a "Vayniac"—one devoted to selecting wines based on Vaynerchuk's innovative principles—grab that corkscrew because a wine sampling adventure like no other awaits.
Gastro Grilling
by Ted ReaderGastro Grilling is for everyone who loves to fire up the grill at any time of the year and turn an everyday meal into a gastronomic delight. Within these pages you'll find recipes like Grilled Beef Tenderloin with Fire-Roasted Red Pepper and Goat's Cheese, Grilled Half Chicken with Kick O'Honey BBQ Glaze, Grilled Squid with Prosciutto-Wrapped Radicchio and Caper Balsamic Sauce, and Grilled Pork Chop with Candied Chile Glaze. Or how about the ever-succulent Stone-Grilled Butter Burgers or Hot English Cheese Steak with Pale Ale and Stilton? This must-have book features recipes for great-flavoured steaks of beef, veal, pork, lamb, and game--the essence of grilling. And there are plenty of tasty chicken recipes, too. Ted makes cooking easy for the gastro griller, with simple-to-prepare and absolutely delightful dishes like Cinnamon-Skewered Scallops with Brown Sugar Basting Butter and Grilled Halibut Steaks with Green Grape and Avocado Butter Sauce. There are even a few yummy grilled desserts to round out the complete meal. Chock full of 135-plus lofty, fun recipes, including ribs that will make your mouth water and your fingers sticky, Gastro Grilling is packed with deliciousness and has something for everyone!
Gastro Obscura: A Food Adventurer's Guide (Atlas Obscura)
by Cecily Wong Dylan Thuras Atlas ObscuraTaste the World! It&’s truly a feast of wonder: Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of incredible ingredients, food adventures, and edible wonders. Ready for a beer made from fog in Chile? Sardinia&’s &“Threads of God&” pasta? Egypt&’s 2000-year-old egg ovens? But far more than a menu of curious minds delicacies and unexpected dishes, Gastro Obscura reveals food&’s central place in our lives as well as our bellies, touching on history–trace the network of ancient Roman fish sauce factories. Culture–picture four million women gathering to make rice pudding. Travel–scale China&’s sacred Mount Hua to reach a tea house. Festivals–feed wild macaques pyramid of fruit at Thailand&’s Monkey Buffet Festival. And hidden gems that might be right around the corner, like the vending machine in Texas dispensing full sized pecan pies. Dig in and feed your sense of wonder. &“Like a great tapas meal, Gastro Obscura is deep yet snackable, and full of surprises. This is the book for anyone interested in eating, adventure and the human condition.&” –Tom Colicchio, chef and activist &“This exquisite guide kept me at the breakfast table until dinner time.&” –Kyle Maclachlan, actor and vintner
Gastrointestinal Health: The Self-Help Nutritional Program That Can Change the Lives of 80 Million Americans
by Steven R. PeikinDo you suffer from heartburn? Is an ulcer bothering you? Are the difficult symptoms of irritable bowel syndrome compromising your life? If so, you are not alone. You are that one out of every three Americans that suffers from chronic digestive problems.Whether it's constipation, diarrhea, gas, hemorrhoids, ulcers, heartburn, colitis, gallstones, or one of the many other digestive tract problems, Dr. Steven Peikin's self-help nutritional program will help keep you out of the doctor's office—and feeling great. Based on the latest research and his own clinical experience, Dr. Peikin prescribes a healthy diet high in fiber and low in fat, spices, lactose, and caffeine. He provides a detailed list of "flag foods" to avoid in the case of specific problems; shows you how to use exercise, over-the-counter drugs, prescription drugs, and stress management to complement the program; and offers advice for coordinating the program with weight loss (or weight gain), working with medical professionals, and measuring progress."Highly recommended for its thorough coverage, sound advice, and healthy suggestions,"* Gastrointestinal Health—now revised and updated with the latest information on new drugs and research—is everything you need to know to find fast relief from a wide range of gastrointestinal difficulties.Library Journal
Gastrointestinal and Liver Disease Nutrition Desk Reference
by Paul C. H. LiWhile the gastrointestinal tract ingests, digests, and absorbs nutrients, the liver transforms nutrients, synthesizes plasma proteins, and detoxifies bacteria and toxins absorbed from the gut. It is therefore not surprising that gastrointestinal and hepatic diseases have a major impact on the nutritional state of the individual. Integrating nutriti
Gastronativism: Food, Identity, Politics (Arts and Traditions of the Table: Perspectives on Culinary History)
by Fabio ParasecoliThe Italian political right is outraged by halal tortellini and a pork-free lasagna served at the Vatican. In India, Hindu fundamentalists organize attacks on Muslims who sell beef. European anti-immigrant politicians denounce couscous and kebabs. In an era of nationalist and exclusionary movements, food has become a potent symbol of identity. Why has eating become so politically charged—and can the emotions surrounding food be redirected in a healthier direction?Fabio Parasecoli identifies and defines the phenomenon of “gastronativism,” the ideological use of food to advance ideas about who belongs to a community and who does not. As globalization and neoliberalism have transformed food systems, people have responded by seeking to return to their roots. Many have embraced local ingredients and notions of cultural heritage, but this impulse can play into the hands of nationalist and xenophobic political projects. Such movements draw on the strong emotions connected with eating to stoke resentment and contempt for other people and cultures.Parasecoli emphasizes that gastronativism is a worldwide phenomenon, even as it often purports to oppose local aspects and consequences of globalization. He also explores how to channel pride in culinary traditions toward resisting transnational corporations, uplifting marginalized and oppressed groups, and assisting people left behind by globalization. Featuring a wide array of examples from all over the world, Gastronativism is a timely, incisive, and lively analysis of how and why food has become a powerful political tool.
Gastronogeek: 42 Recipes from Your Favorite Imaginary Worlds
by Thibaud Villanova Maxime LéonardFrom Back to the Future to Superman, this cookbook combines gastronomy and geek culture with playful recipes from fifteen fandoms -- perfect for anyone looking to bring more magic and imagination into the kitchen.Presenting pop culture delicacies for both casual and devoted fans, this cookbook includes forty-two recipes to conjure up unbelievable three-course menus influenced by fifteen fandoms from science fiction, fantasy, manga, horror, and comics. Become a gourmet geek with this mouthwatering menu:A delicate "Impossible Soufflé" from Doctor Who"Sanji's Special Pork Steaks" from One PieceThe aptly named "Transylvanian Beef" from Dracula with roast beef, onions, and saffron potatoesA hearty "Vegetables of Yesteryear Pie" from The Lord of the RingsSpecialty sweets and desserts: "Martha Kent's Apricot and Almond Tart," "McFly Cheesecake," or the "Eye of Sauron Sabayon", and more!From comfort food to culinary classics, pop culture chef Thibaud Villanova's imaginative recipes are sure to amaze and delight everyone gathered around the table.
Gastronomy, Tourism and the Media
by Warwick Frost Jennifer LaingThis book examines and analyses the connections between gastronomy, tourism and the media. It argues that in the modern world, gastronomy is increasingly a major component and driver of tourism and that destinations are using their cuisines and food cultures in marketing to increase their competitive advantage. It proposes that these processes are interconnected with film, television, print and social media. The book emphasises the notion of gastronomy as a dynamic concept, in particular how it has recently become more widely used and understood throughout the world. The volume introduces core concepts and delves more deeply into current trends in gastronomy, the forces which shape them and their implications for tourism. The book is multidisciplinary and will appeal to researchers in the fields of gastronomy, hospitality, tourism and media studies.
Gastrophysics: The New Science of Eating
by Charles SpenceThe science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more.Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
Gastropolis: Food & New York City (Arts and Traditions of the Table Perspectives on Culinary History)
by Hauck-Lawson, Annie S., and Jonathan Deutsch, eds. Foreword by Michael LomonacoThis irresistible sampling of NYC&’s rich food heritage takes readers on a cultural and historical journey from Brooklyn to the Bronx and beyond. Whether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in New York City is a culinary adventure unlike any other in the world.Gastropolis explores the historical, cultural, and personal relationship between New Yorkers and the food they eat. Beginning with the origins of local favorites, such as Mt. Olympus bagels and Puerto Rican lasagna, the book looks back to early farming practices and the pre-European fare of the Leni Lenape. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. Touching on everything from religion to nutrition; agriculture to economics; and politics to psychology, Gastropolis tells a multifaceted story of immigration, amalgamation, and the making of New York&’s distinctively delicious flavor
Gastropolis: Food and New York City (Arts and Traditions of the Table: Perspectives on Culinary History)
by Jonathan Deutsch Annie Hauck-LawsonWhether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of fiery Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in New York City is a culinary adventure unlike any other in the world.An irresistible sampling of the city's rich food heritage, Gastropolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of cuisine combinations, such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and offers a history of early farming practices. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat.Touching on everything from religion, nutrition, and agriculture to economics, politics, and psychology, Gastropolis tells a story of immigration, amalgamation, and assimilation. This rich interplay between tradition and change, individual and society, and identity and community could happen only in New York.
Gastropolitics and the Specter of Race: Stories of Capital, Culture, and Coloniality in Peru (California Studies in Food and Culture #76)
by María Elena GarcíaIn recent years, Peru has transformed from a war-torn country to a global high-end culinary destination. Connecting chefs, state agencies, global capital, and Indigenous producers, this "gastronomic revolution" makes powerful claims: food unites Peruvians, dissolves racial antagonisms, and fuels development. Gastropolitics and the Specter of Race critically evaluates these claims and tracks the emergence of Peruvian gastropolitics, a biopolitical and aesthetic set of practices that reinscribe dominant racial and gendered orders. Through critical readings of high-end menus and ethnographic analysis of culinary festivals, guinea pig production, and national-branding campaigns, this work explores the intersections of race, species, and capital to reveal links between gastronomy and violence in Peru.
Gateau: The Surprising Simplicity of French Cakes
by Aleksandra CrapanzanoJames Beard Award–winning writer Aleksandra Crapanzano shares the secrets of the cakes Parisians bake at home: the gâteau in its many splendors from the simplest yogurt cakes to deceptively easy bûches de Noël, from nut tortes to boozy flourless chocolate cakes, from yuzu madeleines to rum-soaked babas. When we think of French desserts, we tend to imagine ornate creations and confections. Perhaps we envision a tarte Tatin, but rarely a homemade cake, whipped up on a weeknight with little fuss. But that is exactly what Parisians make and eat. Gâteaux are simple, delicious cakes, both sweet and savory, served to family and friends. You might expect elaborate home baking to rival the extraordinary pa^tisseries in town. Who hasn&’t wondered if the French are born knowing how to make the exquisitely fine layers of puff pastry for a mille-feuille, or how to poach a soft meringue for an i^le flottante? As food-columnist Aleksandra Crapanzano spent time with Parisian friends who were cooking at home, navigating children and careers and gathering friends around their table at night, often impromptu, always delicious, she realized that the real magic is a certain savoir-faire, that distinctly French know-how that blends style and functionality in every aspect of life. Gâteau gets to the essence of Parisian home cooking. By and large, the French do not try to compete with their chefs, nor with their boulange`res and pa^tissie`res. But many Parisians are natural cooks, and Aleksandra has yet to meet a Parisian who didn&’t finish dinner with a little something sweet, effortlessly made and casually served. The trick is having an arsenal of recipes that, once mastered, become blueprints, allowing for myriad variations, depending on what&’s in season and what&’s in the cupboard. It is a practical approach, and the French are nothing if not practical. That is the savoir-faire—from tying a silk scarf just so to popping a ga^teau in the oven without anyone even noticing. When you know what you&’re doing, there&’s no need to overthink it. It looks easy because it is easy. While the Paris culinary world is experiencing a fresh vibrancy, certain traditions remain intact and may surprise in their modernity. For example, French cakes have less sugar. The pure taste of apples is not masked by cinnamon, and vanilla is never a given. A gateau may be lightly glazed, dusted with cocoa or confectioners&’ sugar, drizzled with rose water, but rarely heavily iced. A splash of brandy, a squeeze of lemon or a thin blanket of ganache elevates even the easiest of cakes in mere minutes. And then there are savory cakes made with cheese, herbs, ham, baked into a delicious loaf. These cakes salés are ideal for picnic lunches, accompanied by a salad and a glass of Sancerre. Gâteau includes cakes for birthdays, summer feasts and winter holidays, last-minute dinner parties and school lunches, as well beloved regional recipes and guest contributions from superstar Parisian bakers. Practical, simple, and filled with over 150 rigorously tested recipes and charming illustrations, Gâteau celebrates every day and sometimes fanciful French cakes in all their glory and is destined to become a classic.
Gather & Graze: 120 Favorite Recipes for Tasty Good Times
by Stephanie Izard Rachel HoltzmanFrom beloved Chicago restaurateur Stephanie Izard, named one of "10 Breakthrough Rock Star Chefs of 2016" by Rolling Stone, comes a cookbook with flavor and fun at the forefront, with more than 100 recipes and 100 photographs.Since becoming Top Chef's first female winner, Stephanie Izard opened three restaurants in Chicago, traveled around China, and became an Iron Chef. And now she's here to share her next adventure: a cookbook with recipes that hit all of the right salty, savory, tangy, and sweet notes. Her craveable, knockout food pairings--the ones her fans have been clamoring for--will surprise and delight any home cook: Banh Mi Burgers, Duck Breast with Brown Butter Kimichi, Roasted Shishito Peppers with Sesame Miso and Parmesan, and Sticky Sweet Potato Cake with Blueberry-Tomatillo Jam.
Gather Cook Feast: Recipes from Land and Water by the Co-Founder of Toast
by Jessica Seaton**SHORTLISTED FOR THE ANDRE SIMON PRIZE 2017**'Beautiful recipes deeply rooted in time and place - my favourite sort of food. Certain to become often used in my kitchen' Anna JonesA cookbook that celebrates seasonal eating, and the landscapes that produce it, from the co-founder of the lifestyle brand Toast.Gather, Cook Feast celebrates the connection between the food that we eat and the land where we live, in over 120 recipes. A seasonal feast of British food, Jessica Seaton is inspired by the food from our seas, our rivers, our farmland, our gardens and our wild places. Full of simple, seasonal and nourishing recipes like braised shortribs with horseradish, courgette fritters with minted yoghurt, mackerel escabeche with wild fennel and kale, and roast vegetable and barley salad with crisped artichokes, alongside puddings, preserves and cakes such as bay and bramble jelly pots, apple and walnut soft cake and rose macaroons, this is a book full of recipes to savour, to share, and to sustain.
Gather and Give: Sharing God’s Heart Through Everyday Hospitality
by Amy Nelson HannonNow more than ever, the world is hungry to gather and thirsty for connection.Many of us wish to share a meal, share our faith, and share our lives with others. We want to open our home to friends and neighbors for the sake of meaningful community, but we&’re overwhelmed with hospitality hang-ups. How do I extend an invitation? What will they think of my house or the food? Our welcome has been influenced by the messages of the world that tell us hospitality is about our ability to be, host, live, and cook a certain way.In Gather & Give, Amy Hannon inspires you to embrace the simple hospitality of the Bible that values connection more than perfection and people more than presentation. Amy shares scriptural principles and practical ideas to make everyday hospitality a natural, joy-filled part of your life. You will feel encouraged and equipped to view your home as:a holy wellspring of welcome to offer hope to a weary world;a strategic springboard for ministering to those around you; andthe perfect platform for influencing others for Christ.Find freedom in knowing that the hospitality of the Bible is uncomplicated and effortless, that a welcome can be used by God to share His love and hope with the world, and that there is abounding joy in following the Lord in His hospitality command. Whether preparing shrimp and grits for a crowd or picking up barbecue with new neighbors, you can invite with intention, plate with purpose, and love others well.
Gather and Graze: Globally Inspired Small Bites and Gorgeous Table Scapes for Every Occasion
by Mumtaz Mustafa Laura Klynstra"[This book] is a vibrant testament to the power of cross-cultural friendships in deepening our understanding of the world. As diverse backgrounds meld in the kitchen, each recipe becomes a dialogue, a celebration of unique cultural heritages, and a bridge between seemingly disparate worlds." —From the foreword by Sharmeen Obaid-Chinoy, Academy Award–winning director In Gather & Graze, authors Mumtaz Mustafa and Laura Klynstra celebrate the unity that can be found around a table as well as the universal comfort of a meal prepared slowly with love and attention—providing a path and a place for people to connect, exchange stories, and try new flavors. The spreads, boards, and tablescapes featured in this collection will remind you of happy times and relaxed meals with those you love. Gather & Graze revels in the coming together around a table of people from all backgrounds and presents internationally themed spreads built around more than 175 homemade recipes. The stunningly beautiful and creative spreads that grace the pages of this collection include, but are not limited to: Pakistani Street Food English High Tea New York City Brunch Sonoma Wine and Cheese Board Heartland Cookout Spanish Tapas Liege Waffle Board Pan-Asian Table Portuguese Pestiscos Moroccan Table Savor the multitude of spices, sweets, and flavors on this culinary global journey of shared stories and culture, and rejoice in the universality of one simple act—sharing food as a form of love.