- Table View
- List View
The Four Season Farm Gardener's Cookbook: From the Garden to the Table in 120 Recipes
by Eliot Coleman Barbara DamroschBarbara Damrosch and Eliot Coleman are America’s foremost organic gardeners—and authorities. Barbara is the author of The Garden Primer, and Eliot wrote the bible for organic gardening, The New Organic Grower. Today they are the face of the locavore movement, working through their extraordinary Four Season Farm in Maine. And now they’ve written the book on how to grow what you eat, and cook what you grow. <P><P>The Four Season Farm Gardener’s Cookbook is two books in one. It’s a complete four-season cookbook with 120 recipes from Barbara, a master cook as well as master gardener, who shows how to maximize the fruits—and vegetables—of your labors, from Stuffed Squash Blossom Fritters to Red Thai Curry with Fall Vegetables to Hazelnut Torte with Summer Berries. <P><P>And it’s a step-by-step garden guide that works no matter how big or small your plot, with easy-to-follow instructions and plans for different gardens. It covers size of the garden, nourishing the soil, planning ahead, and the importance of rotating crops—yes, even in your backyard. And, at the core, individual instructions on the crops, from the hardy and healthful cabbage family to fourteen essential culinary herbs. <P>Eating doesn’t get any more local than your own backyard.
The Four Seasons of Pasta
by JenkinsAcclaimed food writer Nancy Jenkins, teams up with her master chef daughter Sara with a unique around-the-seasons cookbook devoted to simple, everyday pasta recipes There are few ingredients in a cook's pantry that beat out pasta--for tastiness, for ease of preparation, for versatility, and for sheer delight. It's irresistible to all and perfect for every occasion. In The Four Seasons of Pasta, Sara Jenkins and Nancy Harmon Jenkins celebrate the Italian native that has become a beloved American staple. Jenkins and her mom draw on their own background in Italy, where they've lived, cooked, studied, and worked in Rome and Florence, and on a Tuscan olive farm for many years. Today, Sara is a highly accomplished chef and owner of Porsena and Porchetta, two restaurants in New York's East Village while Nancy is a nationally known food journalist and authority on the Mediterranean diet, with a number of prominent cookbooks to her credit (including The New Mediterranean Diet Cookbook and Flavors of Tuscany). The Four Seasons of Pasta brings together more than 120 recipes focused on seasonal ingredients from supermarkets and farmstands across America, from the gamey meat ragus, chestnuts, and brilliant pumpkins in autumn to summer's explosion of tomatoes, eggplant, and peppers. Nancy and Sara introduce readers to quick-and-easy weeknight dishes as well as more ambitious affairs while four-color photography brings the recipes vividly to life. Along the way, the two cooks delve into how to cook, sauce, and present pasta, how to make it by hand, and pasta's significant place in a healthy modern diet. The Four Seasons of Pasta is an invaluable tool for home cooks seeking to enjoy the quintessential food that's in their pantry all year-round.From the Hardcover edition.
Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition
by Victoria Pearson Janet FletcherIn a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, Fletcher has unearthed many little-known gems--authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer's spaghetti alla Palermitana (with zucchini, tomatoes, anchovies and capers), peak-season produce paired with pasta makes a totally satisfying meal. Autumn brings radicchio to braise with pancetta and onions--a savory sauce for tagliatelle. Even winter provides produce for the pasta kitchen: beans for hearty bean-and-pasta soups and kale for a winter pesto. With guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen, Four Seasons Pasta offers readers a delicious and sensible way to eat for life.
The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop
by Melissa Elsen Emily ElsenFrom the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers.Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a pie-baking book that's anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. Lavishly designed, FOUR & TWENTY BLACKBIRDS PIE BOOK contains 90 full-color photographs by Gentl & Hyers, two of the most sought-after food photographers working today.With its new and creative recipes, this may not be you mother's cookbook, but it's sure to be one that every baker from novice to pro will turn to again and again.
The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant
by Leslie BrennerWith the cooperation of Chef Boulud, Brenner spent a year at Manhattan's Daniel restaurant getting to know the kitchen staff, the front of the house, and the manager's office. And she reports on it all from kitchen mishaps to surprise dinner guests to financial arrangements.
Fox and Cameron's Food Science, Nutrition & Health
by Michael EJ LeanThe seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area o
Foxfire Living: Design, Recipes, and Stories from the Magical Inn in the Catskills
by Eliza Clark Tim TrojianA gorgeous full-color field guide to the innovative neo-vintage design style that is the hallmark of Foxfire Mountain House, the magical inn in the Catskills, bursting with design ideas, recipes, projects, and tips for achieving its dreamy aesthetic in your own home.When designer Eliza Clark and her chef husband Tim Trojian viewed the property that would eventually become the Foxfire Mountain House in Mount Tremper, New York, the real estate listing was for an adjacent cottage; the teetering remains of what had once been a popular Catskills hotel was thrown in as a bonus.Eliza and Tim set to work, radically redesigning the derelict property to create a relaxed bohemian retreat they called Foxfire Mountain House. The design and food of this transcendent inn is guided by nature, science, and curiosity, and informed by its rural location amid the bucolic mountains. The scenery is as much an element of Foxfire’s design as the color scheme; the inn’s old bones are complemented by unique vintage finds; and the meals are sourced from neighboring farms and local crops. Eliza and Tim’s eleven-room inn, cottage, and bar room/restaurant became an instant hit and a hot destination for urban dwellers looking for an escape in the country.Foxfire Living now brings the dreamy, rustic modern style that is the hallmark of this special place into any home. This lush guide is divided into chapters based on the phases of the day—Dawn, Morning, Day, Dusk, and Night—allowing you to move through each element of the inn’s design and renovation process in a natural and holistic way. Whether you want to completely redo your home or just make a few changes or additions, you’ll find thoughtful concepts and advice to guide you to:Discover—use the bones of your space to inform your design choicesGather—set up a design pantry and collect inspirationEvolve—allow yourself to stay open and curious as your design comes togetherReflect—enjoy what you’ve built and share it with othersIn telling the intriguing story of Foxfire’s rebirth, Eliza and Tim include thirty recipes and renovation projects that capture its spirit. Brimming with ethereal photos that are as full of wonder as the drive up the hill that leads to the inn, Foxfire Living is the story of paint colors, light fixtures, materials, and furnishings. But it is also about writing your own home’s story and creating a personal narrative that reflects your truest desires.
Fragmente einer Sprache des Essens
by Christoph KlotterDer vorliegende Band beschäftigt sich zum einen mit der Reduktion des Essens auf eine naturwissenschaftliche Perspektive und moralisches Gebot und hebt zum anderen die kulturelle und soziale Bedeutung hervor. Seit der Entstehung der Ernährungswissenschaft Mitte des 19. Jahrhunderts haben wir uns daran gewöhnt, von Vitaminen, Proteinen und Kohlehydraten zu sprechen. Wir betrachten Lebensmittel aus naturwissenschaftlicher Sicht, lösen sie in einzelne Bestandteile auf und quantifizieren diese, um festzustellen, wie viel wir von welchem Inhaltsstoff zu uns nehmen müssen, um uns gesund zu ernähren. Die Ernährung hat dann die primäre Aufgabe, die Gesundheit zu erhalten und das Leben zu verlängern. Wer sich dieser Aufgabe verweigert, wie vermeintlich die Adipösen, darf moralisch verurteilt werden. Ernährung und Gesundheit haben sich so moralisiert. Somit wird mittels der empfohlenen Ernährung ein zentraler abendländischer Wert vermittelt, der der Mäßigung. Von Platon bis zur protestantischen Ethik, die unser Leben heute bestimmt, wird Mäßigung eingefordert, heute über das rigide Schlankheitsideal.
Fragments: Coping with Attention Deficit Disorder
by Amy E SteinExplore effective alternative approaches to improving the lives of those diagnosed with attention deficit disorder!This remarkable new book offers fresh perspectives on ADD/ADHD. Even more important, it provides new direction for sufferers, introducing an ecologically based lifestyle that focuses on hands-on interactive learning. Fragments: Coping with Attention Deficit Disorder shows how to use environmental education and activities such as organic farming, community service, mission work, art, yoga, meditation, and spirituality to bring about positive change in people diagnosed with ADD or ADHD.From author Amy E. Stein: “This book is about life. It is written for those who think they have no hope, who struggle with life, with decisions, with addiction, and in search of themselves. I do not believe traditional psychotherapy or medication are solutions for those of us who fall under the label of ADD or ADHD.”Candidly written by a woman who, at age 25, was diagnosed as “a textbook case for attention deficit hyperactivity disorder,” this insightful book examines: the pitfalls of traditional psychotherapy and medication for those diagnosed with ADD/ADHD how an interactive hands-on learning environment can markedly improve the educational experience of ADD/ADHD kids how an organic, holistic approach can benefit those diagnosed with ADD/ADHD the correlation between agriculture and ADD/ADHD and the impact of eliminating pesticides and increasing fatty acid intake in the diets of sufferers how incorporating spirituality and faith into ADD/ADHD sufferers&’ lives can help to add discipline and bring greater satisfaction and much more!Five helpful appendices give you easy access to environmental education resources, agricultural resources, a sample agricultural curriculum, a sample ecology curriculum, and an environmental art curriculum.
Fragrant
by Mandy AftelThe "Alice Waters of American natural perfume" (indieperfume.com) celebrates our most potent sense, through five rock stars of the fragrant world. Mandy Aftel is widely acclaimed as a trailblazer in natural perfumery. Over two decades of sourcing the finest aromatic ingredients from all over the world and creating artisanal fragrances, she has been an evangelist for the transformative power of scent. In Fragrant, through five major players in the epic of aroma, she explores the profound connection between our sense of smell and the appetites that move us, give us pleasure, make us fully alive. Cinnamon, queen of the Spice Route, touches our hunger for the unknown, the exotic, the luxurious. Mint, homegrown the world over, speaks to our affinity for the familiar, the native, the authentic. Frankincense, an ancient incense ingredient, taps into our longing for transcendence, while ambergris embodies our unquenchable curiosity. And exquisite jasmine exemplifies our yearning for beauty, both evanescent and enduring. In addition to providing a riveting initiation into the history, natural history, and philosophy of scent, Fragrant imparts the essentials of scent literacy and includes recipes for easy-to-make fragrances and edible, drinkable, and useful concoctions that reveal the imaginative possibilities of creating with--and reveling in--aroma. Vintage line drawings make for a volume that will be a treasured gift as well as a great read.
Fragrant Heart: A Tale of Love, Life and Food in South-East Asia
by Miranda EmmersonMiranda and her partner set off for one last big adventure before settling down. They chose to travel through South-East Asia. Asian flu, falling off boats and the general chaos of a life abroad challenged them at every step, yet they fell in love with the culture and culinary delights of China, Vietnam, Cambodia, Thailand and Malaysia.
Fragrant Heart: A Tale of Love, Life and Food in South-East Asia
by Miranda EmmersonMiranda and her partner set off for one last big adventure before settling down. They chose to travel through South-East Asia. Asian flu, falling off boats and the general chaos of a life abroad challenged them at every step, yet they fell in love with the culture and culinary delights of China, Vietnam, Cambodia, Thailand and Malaysia.
Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations
by Jillian Harris Tori WesszerTV host and lifestyle influencer Jillian Harris and registered dietitian Tori Wesszer invite you into their world full of family, food, and casual celebrations.Living a stone's throw from each other, cousins Jillian and Tori grew up in a tight-knit family and were brought up like sisters. Fraiche Food, Full Hearts offers a peek into their lives and the recipes that have fed their families through the years. Instilled with a love of cooking at an early age by their granny, the kitchen is a place of fond memories and everyday home cooked meals. Like most families, their celebrations revolve around food--from birthdays, Valentine's Day, and Mother's Day to Thanksgiving, Christmas, and New Year's Eve. Fraiche Food, Full Hearts includes over 100 heart-warming recipes--from breakfasts, soups, salads, veggies, sides, and mains to snacks, appetizers, drinks, and desserts--for everyday meals, along with celebration menus and ideas for casual gatherings with family and friends. Gorgeously designed with dreamy full-colour photography throughout, the recipes also incorporate vegan, vegetarian, and gluten-free options. You'll find dishes like West Coast Eggs Benny, Vanilla Cherry Scones, Harvest Kale Salad, Squash Risotto with Fried Sage, Granny's Beet Rolls, Cedar-Plank Salmon Burgers, Veggie Stew with Dumplings, Cherry Sweetheart Slab Pie, and Naked Coconut Cake.
Fraiche Food, Fuller Hearts: Wholesome Everyday Recipes Made With Love
by Jillian Harris Tori WesszerFrom beloved celebrity influencers and #1 bestselling authors, Jillian Harris and Tori Wesszer, over 135 all-day joyful recipes to help you whip up feel-good meals.Inspired by cozy memories of those sweet, simple days enjoying wholesome meals together with their large close-knit family, bestselling authors and cousins Jillian Harris and Tori Wesszer share an all-new collection of favourite recipes straight from the heart of their bustling kitchens. Featuring over 135 everyday recipes along with some beloved classics that have a modern, healthyish, often plant-forward twist, inspired by the smart hacks their moms and granny used to whip up memorable, easy-to-make meals.Fraiche Food, Fuller Hearts is filled with simple, feel-good recipes that focus on fresh, whole foods for you and your loved ones to enjoy any day of the week. The book is plant-forward with ways to adapt recipes for vegan versions wherever possible like Baked Crispy Cauliflower Sandwiches, Vegan Mac and Cheeze, and Tropical Tofu Bowls. All the recipes are family-friendly and perfect for weekday or casual weekend meals including Sheet-Pan Breakfast Pizza, Fish Tacos, and Butternut Squash Gyros. And sure to please everyone, you&’ll find plenty of heart-warming recipes including cozy soups, one pot/pan meals, easy-to-make breads from Granny&’s Cinnamon Buns to No-Knead Bread, and flavourful, rustic desserts from Lazy Daisy Cake to Baked Apples with Oat Crumble.
Framework for Dietary Risk Assessment in the WIC Program: Interim Report
by Institute of MedicineThe National Academies Press (NAP)--publisher for the National Academies--publishes more than 200 books a year offering the most authoritative views, definitive information, and groundbreaking recommendations on a wide range of topics in science, engineering, and health. Our books are unique in that they are authored by the nation's leading experts in every scientific field.
France at the Crystal Palace: Bourgeois Taste and Artisan Manufacture in the Nineteenth Century
by Whitney WaltonWhitney Walton approaches the nineteenth-century French industrial development from a new perspective—that of consumption. She analyzes the French performance at the Crystal Palace Exhibition of 1851 to illustrate how bourgeois consumers influenced France's distinctive pattern of industrial development. She also demonstrates the importance of consumption and gender in class formation and reveals how women influenced industry in their role as consumers.Walton examines important consumer goods industries that have been rarely studied by historians, such as the manufacture of wallpaper, furniture, and bronze statues. Using archival sources on household possessions of the Parisian bourgeoisie as well as published works, she shows how consumers' taste for fashionable, artistic, well-made furnishings and apparel promoted a specialization unique to nineteenth-century France.
Francesco's Kitchen
by Francesco da MostoFrancesco da Mosto follows his bestselling books on Venice and Italy with his personal quest for the authentic flavours and food of Venice. In this superbly illustrated book Francesco invites us into his family's kitchen in his 16th-century Palazzo in the heart of the city where he acts as the perfect guide to the unique culinary character of traditional Venetian cooking. Francesco shows us how to prepare 150 classic Venetian recipes ranging from Antipasti, sauces, soups and fish, to meats, pasta and puddings. He demonstrates how Venetian food is a fabulous fusion of ingredients brought together over centuries as merchants and traders travelled the Mediterranean. The ancient broeto (stock) and mollusc soups testify to this, as does the richness and variety of dishes based on fish, roasts, grills, tasty deep fried delicacies and sauces. Each chapter is introduced with the history and origins of the recipes and throughout there are personal reminiscences by Francesco of his first encounters with his favourite dishes. As Francesco is keen to tell, his passion for cooking authentic Venetian food comes from home: 'When I start talking about cooking, it is impossible to forget my father, his love and imagination for all things culinary. He has never feared unusual combinations of ingredients and seasonings, and I have always been a willing guinea pig.'
Franchise: The Golden Arches In Black America
by Marcia ChatelainFrom civil rights to Ferguson, Franchise reveals the untold history of how fast food became one of the greatest generators of black wealth in America. Often blamed for the rising rates of obesity and diabetes among black Americans, fast food restaurants like McDonald’s have long symbolized capitalism’s villainous effects on our nation’s most vulnerable communities. But how did fast food restaurants so thoroughly saturate black neighborhoods in the first place? In Franchise, acclaimed historian Marcia Chatelain uncovers a surprising history of cooperation among fast food companies, black capitalists, and civil rights leaders, who—in the troubled years after King’s assassination—believed they found an economic answer to the problem of racial inequality. With the discourse of social welfare all but evaporated, federal programs under presidents Johnson and Nixon promoted a new vision for racial justice: that the franchising of fast food restaurants, by black citizens in their own neighborhoods, could finally improve the quality of black life. Synthesizing years of research, Franchise tells a troubling success story of an industry that blossomed the very moment a freedom movement began to whither.
The Franchise Fix: The Business Systems Needed to Capture the Power of Your Food Franchise
by Aicha BascaroThe Franchise Fix helps franchisees set up their food franchise business for success. Investing on a proven food franchise does not guarantee success for the franchisee. To be a successful franchisee, franchisees must set up the right management systems to support their business as well as take advantage of everything the franchisor has to offer. The Franchise Fix is a step-by-step guide that shows franchisees how to do exactly that! Covering the winning systems and processes that food industry veteran Aicha Bascaro discovered from working with hundreds of successful franchisees across the US and around the world, The Franchise Fix helps franchisees take control of their food franchise and increase their profits.
Franco Manca, Artisan Pizza to Make Perfectly at Home
by Giuseppe Mascoli Bridget HugoThe quest for the perfect homemade pizza is over - national pizza chain Franco Manca reveal their iconic recipes for home cooks to recreate.With two dough recipes - their famous slow-rising sourdough and a yeast version - and over 50 topping combinations, there's a pizza for everyone. Featuring classic Franco Manca favourites such as Margherita or Chorizo, and interesting topping combinations such as Pancetta, Caramelised Onion & Blue Cheese, there are also recipes for the more experimental cooks, such as Radicchio, Smoked Mozzarella & Pig's Cheek cured by you at home. The soft and easily digestible crust is the perfect base for experimenting with toppings, and tips are included for making your own sauces, flavoured oils, preserving your tomatoes and curing your meat, meaning you can fully personalise your pizza.Aimed at the home cook who doesn't have a traditional woodburning oven, the recipes have been adapted so you can make tray pizzas, fried pizzas or pizzas in an iron skillet - an ingenious substitute for the oven stone. Use either a pizza stone or a heavy baking tray and still get great results. With simple ingredients and simple steps you will improve your cooking and produce pizzas of exceptional quality.
Franco Manca, Artisan Pizza to Make Perfectly at Home: To Make Perfectly At Home
by Giuseppe Mascoli Bridget HugoEvery critic, blogger and Londoner has sung the praises of Franco Manca, whose pizzas are 'the best in Britain' (Observer). The owner, Giuseppe Mascoli, knows that the best pizza in Italy comes from Naples and therefore, as an expat Neopolitan himself, he has gone back to its roots, where making pizza is all about simple things (bread, tomato, cheese) and simple steps (make the dough, let it rise, flatten it, add topping, bake in the oven), all using the best ingredients to produce pizza of exceptional quality. Aimed at the home cook who doesn't have a traditional woodburning oven, Giuseppe has tailored his recipes so you can use a pizza stone or a heavy baking tray and still get great results. His famous, slow-rising sourdough recipe produces a soft and easily digestible crust, there are 50-60 recipes with seasonal variations, plus chapters on fritti (fried starters) and salads and also tips and techniques for making your own flavoured oils, preserving your tomatoes and curing your meat. Without a doubt, this is the closest you'll come to the real deal in your home kitchen, and in your personal quest for perfect pizza.
Frank Cullotta's Greatest (Kitchen) Hits: A Gangster's Cookbook
by Dennis N. Griffin Frank CullottaThe mobster portrayed in Casino &“swaps his gun and fedora for an apron and chef&’s hat and shares the recipes for some of his favorite dishes.&” —Nicholas Pileggi, #1 New York Times–bestselling author and screenwriter of CasinoIncludes over 40 color photographs Frank Cullotta was best known for his exploits as an associate of the Chicago Outfit and his role as Tony Spilotro&’s enforcer and street lieutenant in Las Vegas. However, he had another interest besides crime. He loved to cook. In this book he shares some of his favorite recipes for your eating pleasure. Dennis Griffin first met Cullotta in 2005, and the two became close friends and co-authors of four books, including the bestseller The Rise and Fall of a 'Casino' Mobster. As Cullotta&’s health failed, he was determined to bring their final collaboration into the world. The result is this collection of anecdotes, photos, and recipes—from the pizza served at the Las Vegas restaurant Cullotta opened (using stolen money) in 1979 to the mostaccioli his mom made and much more. &“I have known Frank Cullotta since he served as a technical consultant for the movie Casino. Frank&’s reputation is primarily that of a master criminal and an enforcer for Chicago Outfit mobster Tony Spilotro. While that is true, he also had a softer side that few people knew about. He loved to cook . . . If you like to prepare and eat delicious meals, this is the book for you.&” —Nicholas Pileggi
Frankenstein Was a Vegetarian: Essays on Food Choice, Identity, and Symbolism
by Michael Owen JonesIn Frankenstein Was a Vegetarian: Essays on Food Choice, Identity, and Symbolism, Michael Owen Jones tackles topics often overlooked in foodways. At the outset he notes it was Victor Frankenstein’s “daemon” in Mary Shelley’s novel that advocated vegetarianism, not the scientist whose name has long been attributed to his creature. Jones explains how we communicate through what we eat, the connection between food choice and who we are or want to appear to be, the ways that many of us self-medicate moods with foods, and the nature of disgust. He presents fascinating case studies of religious bigotry and political machinations triggered by rumored bans on pork, the last meal requests of prisoners about to be executed, and the Utopian vision of Percy Bysshe Shelley, one of England’s greatest poets, that was based on a vegetable diet like the creature’s meals in Frankenstein.Jones also scrutinizes how food is used and abused on the campaign trail, how gender issues arise when food meets politics, and how eating preferences reflect the personalities and values of politicians, one of whom was elected president and then impeached twice. Throughout the book, Jones deals with food as symbol as well as analyzes the link between food choice and multiple identities. Aesthetics, morality, and politics likewise loom large in his inquiries. In the final two chapters, Jones applies these concepts to overhauling penal policies and practices that make food part of the pains of imprisonment, and looks at transforming the counseling of diabetes patients, who number in the millions.
Frankie's Favorite Food
by Kelsey Garrity-RileyA scrumptiously adorable story about a boy, a school play and his love for food. Featuring foods from all over the world, this debut picture book will make you hungry for more!Frankie has a problem: he has too many favorite foods. He can't bring himself to choose just one to be for the school play, so on the day of the performance, he's still without a costume. His teacher comes up with a delicious idea: what if Frankie becomes the Costume Manager? That way, he can parlay his love of all things culinary into the whole production. From adding some last-minute garnishes to helping the rice and beans into their costumes, Frankie shines backstage until he has a brilliant idea and decides to make his debut on the menu as something that combines his love for all his favorite foods . . .In this funny and scrumptiously adorable story, readers will delight in the variety of foods represented and the clever performances full of silly word play and sweet camaraderie. In Kelsey Garrity-Riley's author-illustrator debut, she shows the joy of food and revels in celebrating the way food can bring people together and inspire creativity.
The Frankies Spuntino Kitchen Companion & Cooking Manual: Kitchen Companion & Cooking Manual
by Peter Meehan Frank Castronovo Frank FalcinelliFrom Brooklyn's sizzling restaurant scene, the hottest cookbook of the season...From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.