- Table View
- List View
Microbrewed Adventures: A Lupulin Filled Journey to the Heart and Flavor of the World's Great Craft Beersby Charles Papazian
From trading recipes with the bad boys of American beer to drinking Czech-Mex cerveza in Tijuana and hanging out in the beer gardens of Africa, Charlie Papazian has seen, and tasted, it all. Microbrewed Adventures is your shotgun seat to unique, eccentric and pioneering craft-brews and the fascinating people who create them. Travel with Charlie as he crisscrosses America and circles the globe in search of the most flavor-packed beers. Along with discovering the master brews of Bavaria, secret recipes for mead and the traditional beers of Zimbabwe, you will find lessons on proper beer tasting and read interviews with American master brewers including those of Dogfish Head, Magic Hat, Rogue Ales, Stone Brewing and Brooklyn Brewery. Charlie also includes special homebrew recipes inspired by the innovative brewers who are making some the best beer in the world.
Recipes for microwaving appetizers, soups, stews, meats, poultry, fish, seafood, eggs, cheese, sauces, vegetables, pastas, desserts, and breads. Also contains charts for defrosting foods, roasting meats, microwaving vegetables, heating and reheating foods.
Recipes for appetizers, soups, salads, rice, pasta, seafood, poultry, beef, pork, lamb, vegetables, desserts - all using your microwave oven.
Part cookbook--with more than 120 enticing recipes--part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products.Anne Mendelson, author of Stand Facing the Stove, first explores the earliest Old World homes of yogurt and kindred fermented products made primarily from sheep's and goats' milk and soured as a natural consequence of climate. Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions.Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow--what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste.The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate.This illuminating book will be an essential part of any food lover's collection and is bound to win converts determined to restore the purity of flavor to our First Food.
From New York City's popular cookie shop Milk & Cookies comes 89 tried, true, and scrumptious recipes for cookies, bars, and brownies. In Milk & Cookies, pastry chef Tina Casaceli shares classic family recipes, as well as favorites from her bakery. More than 45 good-enough-to-eat photographs, can-do baking formulas, and a friendly Greenwich Village vibe make this cookbook too tantalizing to resist.
Traces the history of the centuries-long effort of philanthropists, scientists, and consumers to make milk a reliably pure and safe product. Other books by this author are available in this library.
Finally, a cookbook that revolves around the one ingredient we all know and love--ketchup! Filled with more than 30 recipes featuring America's favorite condiment, The Mini Ketchup Cookbook also includes fun facts and practical tips on using ketchup to make the best recipes ever like meatloaf and macaroni salad.
The star of Food Network's Dinner: Impossible, Chef Robert Irvine shares the adventurous story of his life, his thoughts on cooking, and his favorite recipes There are few chefs on the planet who do what Irvine does, flying around the world at a moment's notice to cook for heads of state, royalty, and celebrities. Irvine reveals his fascinating past and unorthodox culinary training. His career as a world-renowned chef began at the age of fifteen when he was discovered by Prince Charles while cooking in the mess halls of the British Royal Navy. In Mission: Cook! Irvine tells the wild stories of his career, from studying under the best European chefs to cooking for three thousand refugees on a beach while civil war raged in South Yemen to preparing an Oscars feast while coordinating the biggest chefs in the business. Sprinkled throughout are Irvine's most incredible recipes from his travels around the world, including Roasted Duck with White Bean Ragout, Truffle Oil, and Shaved Parmesan Cheese; Tea-Smoked Chicken; Lobster Risotto with Clams; and his ethereal Windsor Angel Food Cake. Easy to prepare and deliciously satisfying, these are dishes that everyone will savor. Irvine's candid stories and behind-the-scenes look at the creation of his Food Network TV show Dinner: Impossible prove that the life of a celebrity chef is anything but ordinary. As is Mission: Cook!-a unique and fascinating look into the mind and life of one of the world's hottest chefs.
They say that once you learn to ride a bicycle, you never forget how to do it. The same principle, I've discovered, does not apply to cooking. Indeed, I was once a pretty good cook, but my skills have fallen on hard times-and a roast chicken is absolutely the very best I currently can do.
Dare to get more out of your greens! From healthy, superfood packed entrée salads to indulgent affairs featuring premium ingredients, this bold collection of more than 60 recipes for voracious omnivores and vivacious salad lovers features unusual and dynamic ingredient pairings that take salads to a whole new level. In Mixt Salads, the co-founder and executive chef of San Francisco's beloved boutique salad joints shares his inventive, flavor-forward creations. Blending all of the best trends in healthy, mindful eating--seasonal, locally grown, modest portions but big flavor--Swallow develops each entrée salad as if he were in the kitchen of a fine dining restaurant. With his penchant for innovative constructions and unabashed flavor, he reinvents the salad with playful yet elegant offerings such as: Porky mixed greens with pork tenderloin, roasted butternut squash, and port reductionDonald duck confit with persimmons and blue cheesesBurger ground Kobe with grilled onionLobster Boat poached lobster with golden beets Swallow teaches you how to create fresh, delicious, and addictive salads that take center stage as the entire meal, breaking free of side-dish status. Starting from scratch, he walks you through his salad-building essentials and highlights produce availability so that you can create your own imaginative masterpieces year round.
A cookbook that provides tips and cooking techniques for "Mocha Mix Non-Dairy Creamer".
Everyone in Miss Campbell's class has to give a report on George Washington or Abraham Lincoln. Molly is thrilled that her good friend Susan is her partner, until Susan insists on presenting the report by doing more than reading! This book contains historical notes on George Washington and his time. It ends with a delicious recipe for cherry cupcakes. This file should make an excellent embossed braille copy. Other books about Molly are also available from Bookshare.
Everyone loves a home-cooked meal--even babies and toddlers! Experts agree that homemade baby food is the healthiest way to feed young children. By making their own baby food, parents can drastically reduce the sugar, salt, artificial colors, fillers, additives, and preservatives in their child's diet. And now making baby food from scratch has never been easier--with this practical, user-friendly cookbook by Martha and David Kimmel, founders of the phenomenally successfulMommy Made*line of baby and toddler food. Updated for a special 10th anniversary edition,Mommy Made*is filled with 140 easy-to-make recipes that are perfect for introducing your baby to wholesome solid foods. These delicious, kid-tested dishes--which include finger foods, shakes and smoothies, snacks on the go, spoonable treats, and a variety of table dishes--were created with your baby's special nutritional needs in mind, and will help your child establish healthful eating habits that will last a lifetime. Mommy Made*also includes: Nutrition advice from birth to three years--incorporating guidelines from the American Academy of Pediatrics A blueprint for when and how to get your baby started on solid food Answers to parents' most frequently asked questions: from milk and protein needs to determining portion size, preventing "hunger strikes," and detecting food allergies Tips on pureeing, straining, and mashing, as well as storage, thawing and reheating, and using the microwave A handy nutrition glossary, food pyramid, and list of helpful websites And much more!
From the experts at Woman's Day, this essential cookbook, the first in a series tackling one type of food for each night of the week, is full of quick, easy-to-follow recipes for dozens of complete chicken dinners, including variations and side dishes.
Ages 4-8. Henry and Eve are two perfectly delightful children who happen to be going through a terrible phase where they whine all day and night. Their kindly father warns them that monsters eat whiny children. Of course, they don't pay attention, until one day a monster shows up at their door. But that is just the beginning.
Spectacular fireworks, silk lions dancing through the streets, sumptuous family banquets--these are the hallmarks of Chinese New Year. Now, discover how to bring this splendid celebration, and others, into your own home. In this glorious collection, bestselling cookbook author Nina Simonds joins with Leslie Swartz and The Children's Museum, Boston, to offer festival lore, traditional stories, delectable recipes, and engaging activities that will inspire you to enjoy a full year of Chinese holidays. Try such treats as golden New Year's dumplings or tasty moon cakes. Build a kite at Qing Ming or a miniature dragon boat for the Dragon Boat Festival. Share the stories of the greedy Kitchen God or the valiant imperial warrior Hou Yi. Whether your family has embraced these holidays for generations or is introducing new traditions, Moonbeams, Dumplings & Dragon Boats offers exciting ways for the whole family to celebrate year after year.
Winner of the 1995 James Beard Award for Best Vegetarian Cookbook Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience -- over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort. This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion. Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking.
More Diners, Drive-ins and Dives: A Drop-top Culinary Cruise Through America's Finest and Funkiest Jointsby Guy Fieri
Join New York Times bestselling author and Food Network star Guy Fieri for a second helping of the best diners, drive-ins, and dives across America! Guy Fieri strikes again with More Diners, Drive-ins and Dives, giving you a road map to road food that's earned its culinary citizenship in "Flavortown." Join Guy on a cross-country noshing parade, mapping out the best places you've never heard of-more than fifty establishments off the beaten path. Compete in a (no hands) apple-pie-eating contest at Bobo Drive-In in Topeka, Kansas, dip your taste buds in Sweet Spicy Love sauce at Uncle Lou's Fried Chicken in Memphis, Tennessee, and get a load of the killer four-cheese mac-and-cheese at Gorilla Barbeque in Pacifica, California. Filled with Guy's hilarious voice and rampant enthusiasm for these hidden culinary gems, More Diners, Drive-ins and Dives is the perfect book for lovers of the American food scene and fans of Triple D.
From "a great teacher and truly a master technician" (Julia Child) comes a new cookbook full of faster-than-ever dishes, including dozens of recipes that are easier than ever to prepare.
Lowfat cooking doesn't have to be low on taste, and More Flavor, Less Fat shows you how. This collection of fat-reducing techniques and recipes emphasizes how to cut the fat and keep the flavor in your favorite meals. Tried and tasted by cooking class participants and their families, the recipes in this booklet include twists on old favorites as well as new foods that your family will look forward to eating. Instead of listing dozens of recipes for unfamiliar foods, More flavor, Less Fat focuses on how you can use and vary a few simple cooking techniques and recipes for healthier, great-tasting meals.
This book is a good introduction to microwave cooking. It discusses what microwaves are and how they work to cook a variety of foods,. Helpful hints accompany many of the recipes. The book also offers more use of variable power settings, more of your favorite recipes--124 in all, more how-to-microwave information, and more ready-reference cooking charts.
An exploration of the food & cooking traditions of Morocco & its people.
The Most Decadent Diet Ever!: The Cookbook That Reveals the Secrets to Cooking Your Favorites in a Healthier Wayby Devin Alexander
Devin Alexander, author of the New York Times bestseller, The Biggest Loser Cookbook, lets you have your cake and lose weight, too, with sinfully tempting--yet amazingly healthy--recipes for America's all-time favorite foods. Chef and former L. A. caterer Devin Alexander has maintained a fifty-five-pound weight loss for over sixteen years by transforming the dishes she and millions of other Americans love best into guilt-free (yet still outrageously mouth-watering) indulgences--Rigatoni with Meat Sauce, BBQ Bacon Cheeseburgers, Eggplant Parmesan, Sinless Yet Sinful Sticky Buns, and even Dark Chocolate Layer Cake with Chocolate Buttercream Frosting. These simple-to-prepare recipe--for the kind of delectable dishes people crave but feel they can't eat when trying to be healthy and trim--actually can be the basis of a personal weight-loss plan. They can also be a way to add "off-limit" foods back into an already successful diet. Or they can simply be part of an exciting new way to eat healthfully--and with pleasure. In The Most Decadent Diet Ever!Devin Alexander proves that even the most decadent dishes--Chipotle Chili with Blue Cheese Crumbles, "Fried" Jumbo Shrimp, Super-Stuffed Steak Soft Tacos, Fettu-Skinny Alfredo, Godiva Brownie Sundaes, and Chocolate Chip Pancakes--can lead to weight loss, good health, and carefree enjoyment.
Select your format based upon: 1) how you want to read your book, and 2) compatibility with your reading tool. To learn more about using Bookshare with your device, visit the "Using Bookshare" page in the Help Center.
Here is an overview of the specialized formats that Bookshare offers its members with links that go to the Help Center for more information.
- Bookshare Web Reader - a customized reading tool for Bookshare members offering all the features of DAISY with a single click of the "Read Now" link.
- DAISY (Digital Accessible Information System) - a digital book file format. DAISY books from Bookshare are DAISY 3.0 text files that work with just about every type of access technology that reads text. Books that contain images will have the download option of ‘DAISY Text with Images’.
- BRF (Braille Refreshable Format) - digital Braille for use with refreshable Braille devices and Braille embossers.
- MP3 (Mpeg audio layer 3) - Provides audio only with no text. These books are created with a text-to-speech engine and spoken by Kendra, a high quality synthetic voice from Ivona. Any device that supports MP3 playback is compatible.
- DAISY Audio - Similar to the Daisy 3.0 option above; however, this option uses MP3 files created with our text-to-speech engine that utilizes Ivona's Kendra voice. This format will work with Daisy Audio compatible players such as Victor Reader Stream and Read2Go.