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Favorite Recipes from Melissa Clark's Kitchen: Family Meals, Festive Gatherings, and Everything In-between
by Melissa ClarkBeloved New York Times food columnist Melissa Clark selects more than 100 of her all-time favorite recipes and gathers them here in this collection of delicious, reliable, palate-pleasing dishes for every occasion. Illustrated with full-color photographs throughout. Melissa Clark has been reaching millions of readers through her New York Times column "A Good Appetite" since 2007. She is also the face of the Times cooking videos, which are filmed in her now iconic Brooklyn-based home kitchen. Her delicious, seasonal recipes are simple to make and satisfying for the whole family. They are always executed with a touch of elegance and flair. FAVORITE RECIPES FROM MELISSA CLARK'S KITCHEN curates more than 100 dishes, hand-selected by Clark herself, from her two previously published books, In the Kitchen With A Good Appetite and Cook This Now. The book is organized by meal including Breakfast/Brunch, Lunch, Dinner Mains, Dinner Sides, Desserts, Cocktails and Snacks. In addition, it features an "Occasion Chart" that cross-references recipes into situational categories including weekday staples, perfect for 2, family meals, and company's coming, making it easy for the reader to select the perfect recipe for any occasion.
Favorite Recipes of California Winemakers
by Lee HeckerThis cookbook is dedicated to a simple, well-known truth: Good food is even better with wine. More than 200 dedicated vintners and their families have contributed more than 500 time-tested recipes.
Favorite Recipes with Herbs: Revised and Updated
by Dawn Ranck Hower Phyllis GoodYou can cook simply with basic, tasty herbs and liven up the old family favorites! Or try a savory new dish with herbs you grow or find at the grocery store. This newly revised edition of Favorite Recipes with Herbs features beautiful photos and hundreds of easy-to-use recipes, gathered and tested by the top herb shops in the country. The most popular herbs in cooking are all covered here—basil, parsley, rosemary, bay, lemon balm, thyme, lovage, chives, mint, sage, tarragon, oregano, marjoram, dill, and cilantro. Use herbs in your everyday cooking—for lunch, dinner, and even breakfast. Recipes include: Bruschetta Dilly Cheese Bread Crab and Sage Bisque Tarragon Chicken Salad Spaghetti Squash Primavera Rosemary Garlic Stir-Fry Sage and Thyme–Stuffed Roast Chicken Lemon Thyme CookiesPhyllis Good and Dawn Ranck do all the work for you! Measurements are given for both fresh and dry herbs, so you don’t even have to worry about converting amounts. There are also tips for gardening and storing your herbs. Two indexes—one by herbs and one by recipe category—make Favorite Recipes with Herbs your go-to for planning your next menu.
Faye Levy's International Jewish Cookbook
by Faye LevyFaye Levy's International Jewish Cookbook presents over 300 mouth-watering recipes from all over the world.
The Faygo Book (Painted Turtle)
by Joe GrimmThe Faygo Book is the social history of a company that has forged a bond with a city and its residents for more than a century. The story of Faygo, Detroit’s beloved soda pop, begins over a hundred years ago with two Russian immigrant brothers who were looking to get out of the baking business. Starting with little more than pots, pails, hoses, and a one-horse wagon, Ben and Perry Feigenson reformulated cake frosting recipes into carbonated beverage recipes and launched their business in the middle of the 1907 global financial meltdown. It was an improbable idea. Through recessions and the Great Depression, wartime politics, the rise and fall of Detroit’s population, and the neverending challenges to the industry, the Feigensons persisted. Out of more than forty bottlers in Detroit’s "pop alley," Faygo remained the last one standing. Within the pages of The Faygo Book, author Joe Grimm carefully measures out the ingredients of a successful beverage company in spite of dicey economic times in a boom-and-bust town. Take a large cup of family—when the second generation of Feigensons gambled with the chance at national distribution while the odds were stacked against them—and add a pinch of innovation—not just with their rambunctious rainbow of flavors but with packaging and television advertising that infused Faygo with nostalgia. Mix in a quality product—award-winning classics (and some flops) that they insisted on calling "pop," despite the industry’s plea for a more grown-up name. Stir in a splash of loyalty to its locally hired employees, many of whom would stay with Faygo for decades. These are the values on which Faygo has hung its hat for generations, making it an integral part of communities across the country. The Faygo Book is the story of a pop, a people, and a place. These stories and facts will tickle the taste buds and memories of Detroiters and Faygo lovers everywhere.
Fay's Family Food
by Fay Ripley'Witty, fun and great recipes that work!' Jamie OliverTired of cooking two or three different things every mealtime to keep your whole family happy?Fay was fed up of having to cook separately for her 1-year-old, then having to knock up something for her 5-year-old and then, with the kids in bed, finally think about cooking something to enjoy with her husband. So she started working out meals that all of them could eat together - no separate ingredients, and for all ages. This book offers suggestions and inspiration on how to feed your whole family. The idea is to cook food that you can remove your babies' and kids' portions from, before adding the more challenging ingredients for yourselves.Simple, quick, and tasty recipes include:- Honey Sweetened Breakfast Muffins - Quick Steak Stroganoff - Made-up Tuscan Sausage Stew - Saucy Sicilian Meatballs- Creamy Chicken and Ham Pie - Quick Salmon and Goats Cheese Tart - Chocolate TorteFay also includes both prep time and cooking time, to help make planning as easy as possible. This is the ultimate family cookbook, and with Fay's help you'll be cooking meals that everyone will enjoy in no time.
Fear of Food: A History of Why We Worry About What We Eat
by Harvey LevensteinThere may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? The author reveals the people and interests who have created and exploited these worries.
Fear of Food: A History of Why We Worry about What We Eat
by Harvey LevensteinThere may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides, additives, and processed foods kill me? Here with some very rare and very welcome advice is food historian Harvey Levenstein: Stop worrying! In Fear of Food Levenstein reveals the people and interests who have created and exploited these worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their food choices. He tells of the prominent scientists who first warned about deadly germs and poisons in foods, and their successors who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel Prize–winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140 by killing the life-threatening germs in their intestines, and Elmer McCollum, the “discoverer” of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the “natural foods” movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health and longevity by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly. In Fear of Food, Levenstein offers a much-needed voice of reason; he expertly questions these stories of constantly changing advice to reveal that there are no hard-and-fast facts when it comes to eating. With this book, he hopes to free us from the fears that cloud so many of our food choices and allow us to finally rediscover the joys of eating something just because it tastes good.
The Fearless Baker: Simple Secrets for Baking Like a Pro
by Erin Jeanne McDowellOne of Food52’s most popular columnists and a New York Times bestselling author, top food stylist Erin Jeanne McDowell shares her baking secrets and the science behind them“Erin’s fierce understanding of the science of baking makes her one of the most trustworthy bakers that I know. But what’s even more special is that she does it all with the exact kind of friendliness and warmth that you want when you’re about to tackle laminated dough or French macarons for the first time. The recipes here are as encouraging and thorough as they beautiful and delicious. This book is an absolute must-have for bakers of all levels.” —Molly Yeh, author and blogger, My Name Is Yeh"When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though she’s performed culinary magic. “I’m not a baker,” they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly.With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom crème brûlée (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and “Why It Works,” “Pro Tip,” and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.
The Fearless Baker: Scrumptious Cakes, Pies, Cobblers, Cookies, and Quick Breads that You Can Make to Impress Your Friends and Yourself
by Lisa Weiss Emily LuchettiWhat could be more satisfying than presenting friends and family with a perfectly crafted homemade dessert, fresh out of the oven? Yet for many, the idea of baking is intimidating; rolling out pie dough or making a cake from scratch is akin to climbing Mount Everest. THE FEARLESS BAKER is a beginner's baking guide written to empower home cooks with spot-on advice and a cache of go-to recipes. Renowned pastry chef Emily Luchetti guides novice bakers through her amazing recipes to troubleshoot their most common pitfalls. Charming color illustrations and photographs of real-life beginning bakers in action complete the instruction, turning even the most tentative baker into a fearless one.
Fearless Baking: Over 100 Recipes That Anyone Can Make
by Elinor KlivansWith recipes organized by technique and step-by-step instruction, "Fearless Baking" is the antidote to years of crumbly cookies, tasteless tarts, and burnt biscuits. If you're a first-time baker, you'll be amazed at the ease and speed with which you can turn out the same kinds of quality homemade treats you've envied in others' homes. If you're an experienced baker, you'll find focused instructions on each aspect of baking, and original fail-safe recipes that can broaden your repertoire. <P> Introductory chapters detail the basic ingredients used throughout the book, along with the appropriate pans and utensils. Each recipe begins with a helpful "Baking Answers" section to anticipate questions or problems and explain the baking ideas or techniques that the recipe introduces or emphasizes. In addition, the directions not only include tips for visual measurement but also often provide descriptive instructions for recognizing when a batter is properly mixed or an item is done. <P> Each chapter builds on skills and techniques that have been previously explained. Beginning with the simplest recipe (for Perfectly Easy Chocolate Chip Butter
Fearless Cooking for Company: Michele Evans' Most Requested Recipes: A Cookbook
by M. EvansThe serious cook is always delighted to hear the words ''superb" and "delicious" or even an occasional "bravo," but the ultimate compliment received at any table is a question: "May I have a copy of your recipe?" Whether it's Cream-Filled Crêpes Flamed in Cointreau or Grilled Knockwursts with Honey Mustard, if your audience likes the dish well enough to ask for the recipe, then it's a success. Fearless Cooking for Company includes ten years' worth of Michele Evans' "most requested" recipes, more than 300 of them, and they are truly special. Most are her own, but there are also contributions from family, friends, and chefs in restaurants around the world who have generously shared their secrets. The recipes offer a wide range of choices for every course and every taste, from instant dishes made from fresh and some prepared foods to elaborate presentations that require time and totally fresh ingredients. There are special sections on cooking for crowds, with recipes and menus that serve 12 or 24 people any time of the year. All entrées in the book are accompanied by menu suggestions, and some basic recipes are included to remind the reader of important techniques, procedures, and timing. Organization is as important to the home cook as it is to the chef in the largest restaurant kitchen, and it is one of the critical keys to good cooking and elegant, anxiety-free entertaining. A chapter called Mise en Place--putting everything in its place--suggests ways of organizing the preparation of a recipe in the most efficient manner possible.Whether you entertain every night of the week or cook only when the mood strikes you, the recipes in Fearless Cooking for Company will become part of your own treasured collection--recipes that you will be asked for again and again and that you will pass on to others with pleasure.
The Fearless Frying Cookbook
by John Martin TaylorFried food is crispy, juicy, golden, and tasty. It's food that inspires passion, and no matter what anyone says about health you're going to find a way to eat it. But wait, even the health news isn't so bad-if food is fried properly. Hoppin' John Martin Taylor, well-respected food writer and author of Lowcountry Cooking, first shows how food that is cooked in clean, hot oil can be virtually greaseless. Hoppin' John's collection of over 125 fast, easy-to-prepare recipes not only includes the essentials-from fritters to corn cake, Smothered Steak to Pan-Fried Pork Chops-but offers lots of unexpected treats, too, with Asian, Mexican, Indian, and other influences. There are Vietnamese Spring Rolls, Italian Zucchini Pancakes, and Whole Fried Fish with Spicy Thai Sauce.
Feast: Food of the Islamic World
by Anissa HelouWINNER OF THE JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD NAMED A MOST ANTICIPATED COOKBOOK OF SPRING 2018 BY BON APPETIT, FOOD & WINE, EPICURIOUS, TASTING TABLE, ESQUIRE, GLOBE & MAIL, and PUBLISHERS WEEKLY"[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way."— Yotam OttolenghiA richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic worldIn Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.
Feast: Generous Vegetarian Meals for Any Eater and Every Appetite
by Yunhee Kim Sarah CopelandVegetables never tasted better than in these richly flavored, satisfying vegetarian meals from Sarah Copeland, whose Newlywed Cookbook has become a trusted resource in the kitchens of thousands of new cooks. In her latest cookbook, Copeland showcases a global range of flavors, from the peppery cuisine of her Hungarian, vegetarian husband to the bibimbap she fell in love with in New York's Koreatown. More than 140 recipes cater to cooks of all skill levels and meal occasions of every variety, while more than 60 gorgeous photographs from celebrated photographer Yunhee Kim demonstrate the delectable beauty of these vegetable feasts. Feast is the book that satisfies everyone who wants to expand their repertoire to include more vegetables and grains as well as those transitioning to a vegetarian diet.
Feast: Food That Celebrates Life
by Nigella LawsonFeast is written to stand alongside Nigella’s classic and best loved book, How to Eat. Comprehensive and informed, this stunning new book will be equally at home in the kitchen or on the bedside table. A feast for both the eyes and the senses, written with Nigella Lawson’s characteristic flair and passion, Feast: Food that Celebrates Life is a major book in the style of her classic How to Eat, applying Nigella’s “Pleasures and Principles of Good Food” to the celebrations and special occasions of life. Essentially about families and food, about public holidays and private passions, about how to celebrate the big occasions and the small everyday pleasures — those times when food is more than just fuel — Feast takes us through Christmas, Thanksgiving and birthdays, to Passover and a special Sardinian Easter; from that first breakfast together to a meal fit for the in-laws; from seasonal banquets of strawberries or chestnuts to the ultimate chocolate cake; from food for cheering up the “Unhappy Hour” to funeral baked-meats; from a Georgian feast to a love-fest; from Nigella’s all-time favourite dish to a final New Year fast. Evocative, gorgeous, refreshingly uncomplicated and full of ideas, Feast proclaims Nigella’s love of life and great food with which to celebrate it. Packed with over 200 recipes from all over the world — and from near home — with helpful menus for whole meals, and more than 120 colour photographs, Feast is destined to become a classic. From the Hardcover edition.
Feast: Recipes and Stories from a Canadian Road Trip
by Dana Vanveller Lindsay AndersonTwo friends. Five months. One car. Ten provinces. Three territories. Seven islands. Eight ferries. Two flights. One 48-hour train ride. And only one call to CAA. The result: over 100 incredible Canadian recipes from coast to coast and the Great White North.In the midst of a camping trip in Squamish, British Columbia, Lindsay Anderson and Dana VanVeller decided that the summer of 2013 might be the right time for an adventure. And they knew what they wanted that adventure to be: a road trip across the entire country, with the purpose of writing about Canada's food, culture, and wealth of compelling characters and their stories. 37,000 kilometres later, and toting a "Best Culinary Travel Blog" award from Saveur magazine, Lindsay and Dana have brought together stories, photographs and recipes from across Canada in Feast: Recipes and Stories from a Canadian Road Trip. The authors write about their experiences of trying whale blubber in Nunavut, tying a GoPro to a fishing line in Newfoundland to get a shot of the Atlantic Ocean's "cod highway," and much more. More than 80 contributors--including farmers, grandmothers, First Nations elders, and acclaimed chefs--have shared over 90 of their most beloved regional recipes, with Lindsay and Dana contributing some of their own favourites too. You'll find recipes for all courses from Barley Pancakes, Yukon Cinnamon Buns, and Bannock to Spot Prawn Ceviche, Bison Sausage Rolls, Haida Gwaii Halibut and Maritime Lobster Rolls; and also recipes for preserves, pickles and sauces, and a whole chapter devoted to drinks. Feast is a stunning representation of the diversity and complexity of Canada through its many favourite foods. The combination of Lindsay and Dana's capitivating journey with easy-to-follow recipes makes the book just as pleasurable to read as it is to cook from.
Feast by Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors
by Emma FrischA transporting, lushly photographed book with easy-to-prepare recipes for gatherings at campgrounds and cabins alike. Feast by Firelight offers solution-oriented recipes that make cooking outdoors feel effortless and downright fun and it shows how to utilize clever cooking methods, prep food at home, and pack smart. The book includes recipes for camp cooking as well as detailed menus, shopping and equipment lists, and tips showing how to prepare before you leave. Featuring 70 accessible recipes, it is the first of its kind in the outdoor-cooking niche to pair useful information with evocative photography of finished dishes and useful illustrations (such as how to pack a cooler and how to build a fire), setting a new standard for camping cookbooks.
Feast For 10
by Cathryn FalwellA counting book that features an African-American family shopping for food, preparing dinner, and sitting down to eat. Lively read-aloud text paired with bright collage illustrations.
Feast for 10
by Cathryn FalwellEnjoy this classic counting book and lively read-aloud featuring a family shopping for food, preparing dinner, and enjoying a meal together.Count from one to ten—then count again! What does it take to make a feast for ten hungry people?Shopping, cooking, setting the table—everyone in this loving family pitches in to create a colorful and joyful feast. Lively read-aloud text paired with bright collage illustrations.
A Feast for All Seasons
by Robert Gairns Andrew GeorgeTraditional Native recipes featuring products from the land, sea and sky, symbols of an enduring cuisine that illustrate respect for the nurturing land, and acknowledgment of the spiritual power food can have in our lives.
A Feast for Joseph
by Terry Farish OD BonnyJoseph misses sharing meals with lots of people like he did back in the refugee camp, so when the neighbors finally come over, it’s a feast! A companion book to Joseph’s Big Ride, described in Kirkus as “a joyful, upbeat tale.” When Joseph and Mama lived in a refugee camp in East Africa, everyone cooked and ate together. And Joseph could always hear someone playing the awal. It’s much too quiet and lonely in his new home. Though Whoosh, the girl who lives upstairs, is friendly, Joseph misses having more people around, especially his grandmother, who still lives across the ocean. So he invites his relatives in the city to come for dinner, then he invites his teacher, then Whoosh and her mami — but everyone is too busy. Ever hopeful, Joseph picks the last greens from the garden. At least he and Mama will be ready to cook if someone comes. The next night Whoosh and her mami appear at the door with a big cake, and Whoosh and Joseph cook up a feast. A touching story about adjusting to a new home and the pleasure of cooking and sharing food with friends. Key Text Features glossary translations Correlates to the Common Core State Standards in English Language Arts: CCSS.ELA-LITERACY.RL.K.4 Ask and answer questions about unknown words in a text. CCSS.ELA-LITERACY.RL.1.3 Describe characters, settings, and major events in a story, using key details. CCSS.ELA-LITERACY.RL.1.7 Use illustrations and details in a story to describe its characters, setting, or events.
A Feast for the Eyes: Art, Performance, and the Late Medieval Banquet
by Christina NormoreTo read accounts of late medieval banquets is to enter a fantastical world where live lions guard nude statues, gilded stags burst into song, and musicians play from within pies. We can almost hear the clock sound from within a glass castle, taste the fire-breathing roast boar, and smell the rose water cascading in a miniature fountain. Such vivid works of art and performance required collaboration among artists in many fields, as well as the participation of the audience. "A Feast for the Eyes"is the first book-length study of the court banquets of northwestern Europe in the fourteenth and fifteenth centuries. Christina Normore draws on an array of artworks, archival documents, chroniclers accounts, and cookbooks to re-create these events and reassess the late medieval visual culture in which banquets were staged. Feast participants, she shows, developed sophisticated ways of appreciating artistic skill and attending to their own processes of perception, thereby forging a court culture that delighted in the exercise of fine aesthetic judgment. Challenging modern assumptions about the nature of artistic production and reception, "A Feast for the Eyes"yields fresh insight into the long history of multimedia work and the complex relationships between spectacle and spectators. "
The Feast Nearby: How I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on $40 a week)
by Robin MatherWithin a single week in 2009, food journalist Robin Mather found herself on the threshold of a divorce and laid off from her job at the Chicago Tribune. Forced into a radical life change, she returned to her native rural Michigan. There she learned to live on a limited budget while remaining true to her culinary principles of eating well and as locally as possible. In The Feast Nearby, Mather chronicles her year-long project: preparing and consuming three home-cooked, totally seasonal, and local meals a day--all on forty dollars a week. With insight and humor, Mather explores the confusion and needful compromises in eating locally. She examines why local often trumps organic, and wonders why the USDA recommends white bread, powdered milk, and instant orange drinks as part of its "low-cost" food budget program. Through local eating, Mather forges connections with the farmers, vendors, and growers who provide her with sustenance. She becomes more closely attuned to the nuances of each season, inhabiting her little corner of the world more fully, and building a life richer than she imagined it could be. The Feast Nearby celebrates small pleasures: home-roasted coffee, a pantry stocked with home-canned green beans and homemade preserves, and the contented clucking of laying hens in the backyard. Mather also draws on her rich culinary knowledge to present nearly one hundred seasonal recipes that are inspiring, enticing, and economical--cooking goals that don't always overlap--such as Pickled Asparagus with Lemon, Tarragon, and Garlic; Cider-Braised Pork Loin with Apples and Onions; and Cardamom-Coffee Toffee Bars. Mather's poignant, reflective narrative shares encouraging advice for aspiring locavores everywhere, and combines the virtues of kitchen thrift with the pleasures of cooking--and eating--well.From the Hardcover edition.