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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.
From one of the most frequently visited restaurants in Savannah, The Lady & Sons, comes this collection of down-home Southern family favorites. Paula H. Deen, the owner and proprieter, has created a friendly cookbook filled with hundreds of quick and easy recipes. Perfect for home entertainment, family picnics, or Sunday dinners, The Lady & Sons Savannah Country Cookbook completes any kitchen. "I tell Savannah-bound friends that if they want a short course in the meaning of Southern cooking--the flavors, the ambience, indeed the very heart of Southern cooking--they should drop in at The Lady & Sons."--from the introduction by JOHN BEHRENDT, author of Midnight in the Garden of Good and Evil" The recipes in this book are so wonderful, I almost ate the book!"--FANNIE FLAGG, author of Fried Green Tomatoes at the Whistle Stop Cafe. From the Trade Paperback edition.
24 stories, 6 poems and songs, and 22 recipes for the Christmas season.
The Red Lobster perched in the far corner of a run-down New England mall hasn?t been making its numbers and headquarters has pulled the plug. But manager Manny DeLeon still needs to navigate a tricky last shift with a near-mutinous staff. All the while, he?s wondering how to handle the waitress he?s still in love with, what to do about his pregnant girlfriend, and where to find the present that will make everything better. Stewart O?Nan has been called ?the bard of the working class,? and Last Night at the Lobster is one of his most acclaimed works to date.
Long ago and far away, the Menashe family was ready to celebrate Hanukkah. But suddenly there came a furious blizzard that covered all the apples and potatoes. And alas, there would be no latkes and applesauce this year. Still, the Menashes celebrated the miracle of Hanukkah with feasting and gladness. And even though food was scarce, they still fed a stray dog and cat that were lost in the storm. But it's the dog and cat who bring with them the miracle of Hanukkah, and in surprising ways, bring latkes and applesauce to the Menashes' home. Combining their talents, Fran Manushkin and Robin Spowart create a harmonious blend of warmth and exuberance that characterizes this joyous festival of lights. The story is followed by an account of the origins and meaning of Hanukkah, a recipe for Latkes, instructions for playing dreidel and suggestions for other books to read about this holiday. Most of the he pictures have been described.
From the simplest white bread, to the most complicated holiday bread, the recipes is probably in this book. Want to try your hand at making sourdough started? Looking for something to do with spelt? Are you longing for the tastes of Grandma's kitchen? This is a marvelous reference as well as a useful cookbook, and there is plenty for the armchair cook, too.
Recipes with Worchestershire sauce
A soon-to be torndown house is full of antiques. Gorgeous old furniture, a patchwork quilt ... and a dead body. A little more sleuthing turns up one of The Cookie Jar's famous lemon meringue pies.
An eclectic foray into the cultivation, production, and social meaning of food.
With this Revised and Updated Edition of Let's Do Lunch, you eat until full in all the food groups, including all you want of unprocessed starchy carbs, the sweetest fresh fruits and fruit smoothies, lean red meat, corn thins, cheese, healthy fats, veggies, whole-grain cereals and crispbreads, dark brown and wild rice, snacks, dressings, condiments, and sauces. But because these foods stabilize your blood sugar, your body forces you to become less and less hungry with each passing day. Thus, you begin to eat less and less, consume fewer and fewer calories, and lose all the weight you want.In Let's Do Lunch, Roger Troy reveals:Eat until full whenever you are hungry, no matter how often that is and no matter how many calories you consume (even if you start by eating 10,000 calories a day)-thus eliminating your hunger cravings.Your body can't tell the difference between starchy carbs, so when you eat the Let's Do Lunch starchy carbs, it eliminates your cravings for the fattening starchy carbs.Your body can't tell the difference between sugars, so when you eat the sweetest fresh fruits and fruit smoothies, it eliminates your cravings for all the foods made with fattening sugar in them. If you want to read about and talk with other Let's Do Lunch dieters, go to www.letsdolunch.com and click on "message boards." Once you do, you'll want to get started on this program right away.
Roger Troy Wilson weighed 425 pounds and had a 5-foot waist. He had given up on losing weight and prayed that he would die and go to Heaven. After fifteen years of experimenting with different foods and eating patterns, he discovered how to actually have fun losing weight easily---almost the complete opposite of most diets. He lost 230 pounds and 24 inches from his waist.Today Wilson has maintained his weight loss for years. "You do not need to exercise or count carbs. You can do it without portioning and shakes and chemicals," says Wilson. In Let's Do Lunch, he reveals: the dumbest thing we all do that keeps us from losing weight / which "non-fattening" foods are actually fattening / special ways to eliminate cravings / where to go and what to get when you want to eat something quick. Once you've read Let's Do Lunch, you'll never think of eating any other way.
The famous food expert give the vital nutritional do's and don'ts for expectant mothers, babies and growing children.
Favorite foods are cooking In the Kitchen, and now even young children can help out, as they learn the basic steps to preparing some delicious and familiar dishes, guided by a responsible adult. An excellent addition to food units!
It's Nonna Mima's birthday, and Nonna Lidia and her grandkids are determined to throw her a surprise feast! While planning the evening's menu, Nonna Lidia shares her memories of growing up on the farm during each season of the year, gardening her own fruits and vegetables, and being surrounded by animals of all kinds. After a trip to the farmers' market, Lidia and the kids prepare a pasta primavera, perfect for a family celebration!Renée Graef's warm, heartfelt illustrations capture Lidia Bastianich's love for her family and the food that they share. Included are eighteen recipes that emphasize the ingredients abundant during each season and the use of leftover ingredients, while "Kids Can" suggestions note ways that kids can participate in the making of the meals.Whether you are looking for an intergenerational family story or are a fan of America's favorite Italian chef, Nonna's Birthday Surprise delivers a savory treat.
The best-loved and most-admired of all America's television cooks today, Lidia Bastianich, now gives us her most generous, instructive, and creative cookbook. The emphasis here is on cooking for the family, and her book is filled with unusually delicious basic recipes for everyday eating Italian-style, as well as imaginative ideas for variations and improvisations.Here are more than 200 fabulous new dishes that will appeal both to Lidia's loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment. * She welcomes us to the table with tasty bites from the sea (including home-cured tuna and mackerel), seasonal salads, and vegetable surprises (Egg-Battered Zucchini Roll-Ups, Sweet Onion Gratinate). * She reveals the secret of simple make-ahead soup bases, delicious on their own and easy to embellish for a scrumptious soup that can make a meal. * She opens up the wonderful world of pasta, playing with different shapes, mixing and matching, and creating sauces while the pasta boils; she teaches us to make fresh egg pastas, experimenting with healthful ingredients-whole wheat, chestnut, buckwheat, and barley. And she makes us understand the subtle arts of polenta- and risotto-making as never before. * She shares her love of vegetables, skillet-cooking some to intensify their flavor, layering some with yesterday's bread for a lasagna-like gratin, blanketing a scallop of meat with sautéed vegetables, and finishing seasonal greens with the perfect little sauce.* She introduces us to some lesser-known cuts of meats for main courses (shoulders, butts, and tongue) and underused, delicious fish (skate and monkfish), as well as to her family's favorite recipes for chicken and a beautiful balsamic-glazed roast turkey.* And she explores with us the many ways fruits and crusts (pie, strudel, cake, and toasted bread) marry and produce delectable homey desserts to end the meal.Lidia's warm presence is felt on every page of this book, explaining the whys and wherefores of what she is doing, and the brilliant photographs take us right into her home, showing her rolling out pasta with her grandchildren, bringing in the summer harvest, and sitting around the food-laden family table. As she makes every meal a celebration, she invites us to do the same, giving us confidence and joy in the act of cooking. From the Hardcover edition.
From the PEN/Faulkner Award-winning author James Salter and his wife, Kay--amateur chefs and perfect hosts--here is a charming, beautifully illustrated tour de table: a food lover's companion that, with an entry for each day of the year, takes us from a Twelfth Night cake in January to a champagne dinner on New Year's Eve. Life Is Meals is rich with culinary wisdom, history, recipes, literary pleasures, and the authors' own memories of successes and catastrophes. For instance: * The menu on the Titanic on the fatal night * Reflections on dining from Queen Victoria, JFK, Winnie-the-Pooh, Garrison Keillor, and many others * The seductiveness of a velvety Brie or the perfect martini * How to decide whom to invite to a dinner party--and whom not to * John Irving's family recipe for meatballs; Balzac's love of coffee * The greatest dinner ever given at the White House * Where in Paris Samuel Beckett and Harold Pinter had French onion soup at 4:00 a.m. * How to cope with acts of God and man-made disasters in the kitchen Sophisticated as well as practical, opinionated, and indispensable, Life Is Meals is a tribute to the glory of food and drink, and the joy of sharing them with others. "The meal is the emblem of civilization," the Salters observe. "What would one know of life as it should be lived, or nights as they should be spent, apart from meals?"
Cheese is alive, and alive with meaning. Heather Paxson's beautifully written anthropological study of American artisanal cheesemaking tells the story of how craftwork has become a new source of cultural and economic value for producers as well as consumers. Dairy farmers and artisans inhabit a world in which their colleagues and collaborators are a wild cast of characters, including plants, animals, microorganisms, family members, employees, and customers. As "unfinished" commodities, living products whose qualities are not fully settled, handmade cheeses embody a mix of new and old ideas about taste and value. By exploring the life of cheese, Paxson helps rethink the politics of food, land, and labor today.
"One of America's great chefs" (Vogue), Grant Achatz, shares how his drive to cook immaculate food fueled his miraculous triumph over tongue cancer. By 2007 chef Grant Achatz had been named one of the best new chefs in America by Food & Wine, he had received the James Beard Foundation Rising Star Chef of the Year Award, and he and Nick Kokonas had opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer.The prognosis grim, Grant undertook an alternative treatment of aggressive chemotherapy and radiation that ravaged his body and left him without a sense of taste. Tapping into his profound discipline and passion, he trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest, the food was never better. Five months later, Grant was declared cancer-free and went on to achieve some of the highest honors in the culinary world. Life, on the Line is not only a chef's memoir, it is also a book about survival, about nurturing creativity, and about profound friendship.
This book presents the development of each segment of the food industry, underscores the interdependence of all segments, and traces the development of the entire industry as it has kept pace with the population explosions of the past and present.
The trend in contemporary cooking is towards recipes that are creative, quick and convenient but also designed for today's more discriminating palates. That's what this cookbook is all about! Whether you're looking for a party-stopping appetizer, a quick family meal, hearty soup recipes or impressive entertaining ideas, you'll find it in this collection...along with much more. We've also included many microwave directions and a section on Stop 'n Go Foods, our answer for today's busy lifestyles. The key to these recipes is the winning combination of ingredients seasoned with Lipton Soup Mix. Each envelope of soup mix contains the perfect blend of seasonings and vegetable pieces that add convenience to any meal occasion. And, they contain no artificial ingredients or preservatives. Spark up your meals with these quick, creative and contemporary recipe ideas. We're sure you'll love the results!
Discover new ways to eat raw with delicious smoothies, milks, and soups!If you're just starting out in the raw lifestyle, or have been a raw foodie for years, Liquid Raw is your source for fun and exciting meal ideas. Liquid foods are often easier to prepare and digest, providing the perfect transition for those beginning a raw diet. For those experienced in the raw foods lifestyle, Liquid Raw offers a new twist on many staples, as well as inspiration to keep your diet interesting. With a variety of juices, smoothies, dressings, soups, and milks, Liquid Raw offers excellent raw food recipes that are sure to please!Some of the over 125 refreshing and creative recipes featured in Liquid Raw include Green Smoothie, Strawberry Choco-Nanna Smoothie, Un-Egg Nog, Almond Milk, Chocolate-Cherry Shake, Ruby Rejuvenating Juice, Lemon-Zucchini Bisque, Moroccan Tomato Ginger Soup, Strawberry-Mango Pudding, Chocolate Mousse, and much more!Packed with lots of practical and helpful information, Liquid Raw also includes:* Guide to the health benefits of a raw diet* An introduction to juicing* Tips for finding the perfect juicer and blenderWith unique and exciting raw recipes, Liquid Raw is sure to bring your raw diet to new heights!
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