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Port and sherries, whites, reds, roses and melomels--make your own wine without owning a vineyard! If you can follow a simple recipe, you can create delectable table wines in your own home. It's fun, it's easy-and the results will delightfully complement your favorite meals and provide unparalleled pleasure by the glass when friends come calling. You don't have tore-create Bordeaux in your basement to be a successful home vintner-you can make raisin wine and drink it like sherry, or use it to accent your Chinese cooking. Raspberry or apricot wine lend themselves to delicious desserts. And if you are interested in more exotic concoctions, rhubarb champagne is the ultimate treat. The Joy of Home Winemaking is your comprehensive guide to: * the most up-to-date techniques and equipment * readily available and affordable ingredients and materials * aging, bottling, racking, blending, and experimenting * dozens of original recipes for great-tasting fruit wines, * spice wines, herb wines, sparkling wines, sherries, liqueurs * even homemade soda pop! * a sparkling brief history of winemaking * helpful illustrations and glossary * an extensive mail-order resource section Whether you prefer your wine dry of slightly sweet, The Joy of Home Winemaking has all the information you need to go from casual connoisseur to expert home vintner in no time.
"New York Times"-bestselling author and "Today" show nutritionist Bauer offers "The LIFE Diet," a revolutionary weight loss plan to help readers get healthy and lose weight quickly.
The newest book by the "Juice Lady", presents a comprehensive nutritional guide to the health benefits of juicing, with a special emphasis on common and chronic ailments.
A book of multiple menus from the famous Julia Child. These recipes move away from the traditional recipes represented in Julia's most well known cook book, Mastering the Art of French Cooking.
Many of us have dog-eared copies of Mastering the Art of French Cooking in our kitchens or fondly remember watching episodes of The French Chef, but what was behind the enormous appeal of this ungainly, unlikely woman, who became a superstar in midlife and changed our approach to food and cooking forever? In the spirit of The Gospel According to Coco Chanel and How Georgia Became O'Keeffe, Julia Child Rules dissects the life of the sunny, unpretentious chef, author, cooking show star, and bon vivant, with an eye towards learning how we, too, can savor life. With her characteristic wit and flair, Karen Karbo takes us for a spin through Julia's life: from her idyllic childhood in California to her confusing young adulthood in New York; her years working for the OSS in Sri Lanka; her world class love affairs with Paris and Paul Child; and her decades as America's beloved French chef. Karbo weaves in her own personal experiences and stops for important life lessons along the way: how to live by your whims, make the world your oyster, live happily married, work hard, and enjoy a life of full immersion. It celebrates Julia's indomitable spirit and irrepressible joy, giving readers a taste of what it means to master the art of living.
Julia Child has given us answers to these and other questions in the ten masterful volumes she has published over the past 40 years. But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately. Information is arranged according to subject matter, with ample cross-referencing. How are you going to cook that small rib steak you brought home? You'll be guided to the quick saute as the best and fastest way.
Julie Powell is 30 years old, living in a rundown apartment in Queens and working at a secretarial job that's going nowhere. She needs something to break the monotony of her life, and she invents a deranged assignment. She will cook all 524 recipes in Julia Child's 1961 classic Mastering the Art of French Cooking. In the span of one year. At first she thinks it will be easy, but as she moves from simple potato soup into more complicated realms, she realizes there's more to Mastering the Art than meets the eye. She haunts the local butcher, buying kidneys and sweetbreads. She rarely serves dinner before midnight. She discovers how to mold the perfect Orange Bavarian, the trick to extracting marrow from bone, and the intense pleasure of eating liver. And somewhere along the line she realizes she has eclipsed her life's ordinariness through humor, hysteria, and perseverance.
In the six decades since the publication of the first Junior League cookbook, local Junior League chapters have published more than two hundred individual volumes. With nearly 20 million copies in print, they are recognized and prized by home cooks around the country. These collections feature home kitchen-tested recipes that not only preserve regional food traditions but also have literally changed the quality of life in each community through the funds that they have generated. This collection includes more than four hundred recipes, ranging from classic dishes to contemporary fare that have never before been gathered into one volume. And the original essays on regional cooking and foodways plus dozens of menus make this cookbook engaging and informative as well as a trusted source for the best recipes. Packaged in an easy-to-use concealed spiral binding with a sturdy stain-resistant cover.
In the latest installment of this funny foodie series, eight-year-old Dessert and her friends are exposed to a highly contagious disease--the Annoying Sibling Disease. It's up to her to come up with a plan to stop this deadly disease, and when her class embarks on a study of the American Revolution, Mrs. Howdy Doody inspires Dessert to form a club and fight back. But as president of the Annoying Siblings Club, Dessert bites off a little more than she can chew, and in the end, she learns that to have a good friend or sibling, she has to be one.
Straight A student Cricket Kaufman hates to admit it--summer bores her. But when her family has zucchini as the vegetable three nights in a row because they have more zucchini than they can fit in the refrigerator, Cricket decides to find ways to use zucchini to make desserts. It's not long before her sixth grade friends get involved in the food-inspired fun and games. What is the strange secret ingredient in Cricket's "apple" crisp? How many cookies do the girls have to sell to earn more money than the boys collect by recycling cans? And who will triumph with the most original edible treat at the class's April Food's Day party? Fans of Johanna Hurwitz's popular Class Clown series will gobble up these satisfying stories, plus sixteen bonus recipes that are as sweet and simple as Cricket's No-Bake Peanut Butter Balls. You don't have to be hungry to dig into this hearty helping of laughs, surprises, and--best of all-- just desserts! The full page pictures are described and you can depend on the recipes to be accurate because all of the measurements have been double-checked, so get reading and cooking!
We suffer today from food anxiety, bombarded as we are with confusing messages about how to eat an ethical diet. Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you? JUST FOOD does for fresh food what Fast Food Nation (Houghton Mifflin, 2001) did for fast food, challenging conventional views, and cutting through layers of myth and misinformation. For instance, an imported tomato is more energy-efficient than a local greenhouse-grown tomato. And farm-raised freshwater fish may soon be the most sustainable source of protein. Informative and surprising, JUST FOOD tells us how to decide what to eat, and how our choices can help save the planet and feed the world.
Hannah Swensen discovers Willa Sundquist dead alongside an upended key lime pie, but who would want to kill Willa--a junior college teacher and fellow baking contest judge--and why? Includes 12 original dessert recipes.
The Swedish botanist Linnaeus named the cocoa bean "Theobroma cacao," from the Greek meaning Food of the Gods. Linnaeus sure "knew what he was doing! DO YOU PAUSE whenever you pass the candy counter in a department store or mall? Does your mouth water just smelling the chocolaty aroma? Do you carefully unfold the foil on each piece of chocolate as if you were inspecting a treasure? Do you break off small bites, letting that wonderfully delicious chocolate smother your taste buds? You do? Then this book is for you. Here are chocolate facts, and the history of chocolate from that wonderful day Cortes was served the frothy drink in Aztec golden goblets. This explains how luscious chocolate candies and candy bars are made; it gives chocolate recipes, tells chocolate jokes, and debunks chocolate myths. In fact, The Kids' Book of Chocolate is filled with everything you ever wanted to know about this favorite subject.
Nashville Katz is about to be the main course of her own Early Bird Special Has deli owner and former New Yorker Gwen "Nashville" Katz bitten off more than she can chew? The spunky owner of Murray's Pastrami Swami finds the McCoy's Bakery delivery guy dead right in front of her deli, and his employers want to settle someone's corned beef hash. With the pregnant wife of the expired driver due any minute and her policeman brother turning up the heat, Gwen's in quite a pickle--she's a prime suspect and is about to face a griddling hot enough to sizzle a Hebrew National Frankfurter. Clearing her name and finding the killer won't be easy. Is it a newspaper editor with an off-the-record grudge? A dirty cop? Maybe a vegan with a serious beef? Between juggling two romances and making salami sandwiches, Gwen barely has time to dig for clues. But when she uncovers an un-kosher Katz family secret, she knows it's now. . . or never Because the ties that bind. . . can also strangle A Deadly Deli MysteryA native of Brooklyn, New York, Delia Rosen is the author of "A Brisket, A Casket" and "One Foot in the Gravy. " She now lives in Maine. She spends her time between writing and searching for good bagels.
Create a cake that looks too good to eat -- maybe!
[selected From the back cover] Fire up the grill tonight and delight your family and friends with a great dinner from this fantastic Kingsford cookbook. Discover fabulous recipes-some wonderfully simple and others deliciously original. ... Whether it's cool barbecues for sizzling summer evenings or easy grilling for chilly days, you'll enjoy carefree barbecuing all year long.
Miriam B. Loo provides dozens of tips for dealing with everyday problems in the kitchen, like oversalting, undercooking, and cracked eggs.
"The wildly popular basics course at Berkeley's famed Kitchen on Fire! culinary school teaches students ultimate confidence in the kitchen. In this new book, Chefs Olivier Said and MikeC. combine their many years of experience cooking in professional kitchens and classrooms to present all the basic techniques necessary to create great food-complete with full-color illustrations and step-by-step photos throughout. You'll explore the underlying methodology and alchemy of cooking, from ingredients to prep to heat. You'll get all the skills to navigate your kitchen with ease and the knowledge to put that cookbook back on the shelf and create your own recipes with whatever ingredients you have on hand. Beginners will find the information easy to digest, and seasoned cooks will discover the secrets of professional chefs-such as the rarely discussed importance of surface area and density in gauging cooking time. Blending the precision of a professional culinary textbook with the authors' fun and irreverent attitudes, Kitchen on Fire! makes it easy for anyone to cook like a chef"--
A big, compendious, comfortable, informative and utterly engaging book, Kitchen brings us feel-good food for cooks and eaters, whether Express-style and exotic-easy during the week, or leisurely and luxuriating (in the spirit of How to be a Domestic Goddess and Feast) at weekends or for occasions. Divided into two parts -- Kitchen Quandaries and Kitchen Comforts -- Nigella gives us the wherewithal to tackle any situation and satisfy all nourishment needs. But real cooking is often about leftovers, too, so here one recipe can lead to another... from ham hocks to pea soup and pasties, from chicken to Chinatown salad. This isn't just about being thrifty but about demonstrating how recipes come about, and giving new inspiration for last-minute meals and souped-up storecupboard suppers. As well as offering the reader a mouthwatering array of new recipes, both comforting and exciting - from clams with chorizo to Guinness gingerbread, from Asian braised beef to flourless chocolate lime cake, from Pasta alla Genovese to Venetian carrot cake - Nigella rounds up her kitchen kit must-haves (telling us, too, what equipment we don't need) and highlights individual ingredients - both basic essentials and modern-day life-savers. But above all, she reminds the reader how much pleasure there is to be had in real food, and in reclaiming the traditional rhythms of the kitchen, as she cooks to the beat of the heart of the home, creating simple recipes to make life less complicated.
When Lora Brody, cookbook author, chocolate maven, and mother, sent her sons off into the world, she (and they) realized that they didn't have a clue as to how to feed themselves or their guests, if, heaven forbid, they should have any. The Kitchen Survival Guide is for anyone -- newly graduated, newly married, newly single -- who is venturing into the kitchen for the first time. With her on-target brand of humor, Lora Brody builds kitchen confidence with more than 130 basic recipes necessary to get through life, as well as hundreds of helpful hints Mom forgot to share:On cleaning an oven -- "Manual cleaning oven, unfortunately, does not mean that a guy named Manuel will come and clean your oven."What's the difference between dicing and chopping, zest and pith, or au gratin and au lait?Survival recipes include tuna fish salad, homemade chicken soup, brownies, and many more.Setting up a kitchen and keeping it clean and safe, how to buy and store food, a glossary of basic cooking terms, and what to do in the event of a culinary disaster are all covered in this handy, easy-to-use cookbook and kitchen compendium.<P> Advisory: Bookshare has learned that this book offers only partial accessibility. We have kept it in the collection because it is useful for some of our members. To explore further access options with us, please contact us through the Book Quality link on the right sidebar. Benetech is actively working on projects to improve accessibility issues such as these.
Sizzling sauté pans. Screaming spectators. Television cameras. A ticking clock. Fasten your seatbelt for the Bocuse d'Or, the world's most challenging and prestigious cooking competition, where the pressure and the stakes could not be higher. At this real-life Top Chef, twenty-four culinary teams, each representing its home nation, cook for five and a half grueling hours. There are no elimination rounds--the teams have only this chance to cook two spectacular platters of food to be judged by a jury of chefs. Prize money, international acclaim, and national pride are on the line. Knives at Dawn is the dramatic story of the selection and training of the 2009 American team, overseen by a triumvirate of revered culinary figures, Daniel Boulud, Thomas Keller, and Jérôme Bocuse, icons portrayed here in intimate detail that only the author's unparalleled behind-the-scenes access could yield. The stars of this chefs-as-athletes story, Timothy Hollingsworth and his assistant, or commis, Adina Guest, both from the celebrated The French Laundry in Yountville, California, are up against a determined, colorful cast of international competitors. All the hopefuls meet in an arena in Lyon, France, for the ultimate competition, where technical and mental fortitude and split-second decisions can make all the difference in the world. With its riveting details and revelatory depictions of chefs in action, Knives at Dawn delivers fascinating insights into what drives chefs in their pursuit of excellence and perfection.on-making, or a few too many seconds of heat can make all the difference in the world. Beyond the American team itself, unparalleled behind-the-scenes access allows sports journalist and food writer Andrew Friedman to paint intimate portraits of Boulud and Keller, two of the most influential culinary figures of their generation, as well as of French icon Paul Bocuse, who created the competition more than two decades ago. With its revealing look at chefs and cooks of different generations and nationalities, Knives at Dawn delivers fascinating insights into what drives chefs to cook and compete, both in the Bocuse d'Or and in their own kitchens every day.
In 'Knives Cooks Love', trusted cookware authority Sur La Table teams up with writer Sarah Jay to guide chefs of all levels so their knives will last a lifetime. The nuances between knife blades and handles are discussed, as well as cutting surfaces and an array of sharpeners and honers. Numerous cutting techniques are also showcased with step-by-step instructions and photographs. These skills are then put to the test with more than 20 knife-essential, tantalising recipes like Mango-Cucumber Salsa, Mediterranean-Style Mussels with Fennel and Tomatoes, Arroz con Pollo with Chorizo and Capers, and Bread and Butter Pudding with Rum and Crystallised Ginger.
In this captivating account of a Bible-based practice that has grown into a multibillion-dollar industry, Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve.
After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world's most celebrated cuisines. Cooks from a variety of cultures share recipes and stories that provide a glimpse into the preparation of both daily and festive foods. In a Maya village in Yucatán, cochinita de pibil is made with the native peccary instead of pig. In Mexico City, a savory chile poblano is wrapped in puff-pastry. On Oaxaca's coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual.
Brimming with magic realism, this novel celebrates sensuality - the melding of sexual love and the pleasures of the kitchen. Rosa Fiore, a consummate cook, leaves her village after her lover is murdered. After twenty-five years as a librarian in Sicily she meets a new lover, a mysterious Englishman who shares her passion for cooking. Minor characters include Rosa's sexually voracious mother, her brothers Guerra and Pace who are conjoined twins, her snoopy 111-year-old neighbor Nonna Frolla, and a lascivious priest.