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The Art of Blending: Delicious ways to use your Vitamix® Professional Series™ Blender
by Tori RitchieThese efficient and easy recipes yield great results with minimal effort and maximum nutrition. Start your day off right with a Perfect Green Smoothie or puffed oven pancakes with Peaches, liven up lunch with Avocado Gazpacho with Spicy Bread Crumbs or a trio of Mediterranean dips with flatbread, enjoy a decadent dinner of Meatballs in a tomato-cream sauce or grilled lamb chops with Chimichurri, and top it all off with a silken chocolate mousse or tiramisu semifreddo It&’s so much more than just a smoothie-maker! A pro-blender is several appliances in one: blender, food processor, ice cream machine, electric beaters and stove to name a few. The ease of piling ingredients atop one another will also help you cut down on prep time. Don&’t waste time straining puréed mixtures; instead preserve the maximum nutrients from the raw ingredients. Preparing recipes in a professional blender has never been easier. Stop underutilizing your Vitamix® machine and start serving up some delicious meals!
Art of Cake Pops: 75 Dangerously Delicious Designs
by Noel MunizCake pops are the hottest bestselling confections in bakeries today, but anyone can make these fun little treats at home with this essential guide. Though they may look intricate and difficult to make, with a little practice and imagination, kids and adults will be making these colorful creations in no time! Noel Muniz shows you the basics of making these small, delectable sweets, with tips that will guide you in every step of the process. The Art of Cake Pops cover everything you need to become a cake pop pro, including the different types of chocolates to use, how to use cookie cutters as molds, coloring chocolate, and when it’s best to use homemade or boxed cake. There are also sections about preventing or fixing common baking problems and mistakes like cake pops that crack, leaking oil, or streaking, with detailed photos to help you along the way. Filled with delicious recipes for cake flavors such as chocolate, banana, strawberry, and lemon, and seventy-five colorful and creative designs for silly frogs, cute babies, and vibrant butterflies—along with twenty-five party theme ideas—you’ll make a splash at any gathering, and your cake pops will be the talk of the event. America loves foods on sticks, and with full cake flavor and a quarter of the guilt, these cakes on a stick are no exception.
The Art of Cake Pops: 75 Dangerously Delicious Designs
by Noel MunizCake pops are the hottest bestselling confections in bakeries today, but anyone can make these fun little treats at home with this essential guide. Though they may look intricate and difficult to make, with a little practice and imagination, kids and adults will be making these colorful creations in no time!Noel Muniz shows you the basics of making these small, delectable sweets, with tips that will guide you in every step of the process. The Art of Cake Pops covers everything you need to become a cake pop pro, including the different types of chocolates to use, how to use cookie cutters as molds, coloring chocolate, and when it's best to use homemade or boxed cake. There are also sections about preventing or fixing common baking problems and mistakes like cake pops that crack, leaking oil, or streaking, with detailed photos to help you along the way. Filled with delicious recipes for cake flavors such as chocolate, banana, strawberry, and lemon, and seventy-five colorful and creative designs for silly frogs, cute babies, and vibrant butterflies-along with twenty-five party theme ideas-you'll make a splash at any gathering, and your cake pops will be the talk of the event.America loves foods on sticks, and with full cake flavor and a quarter of the guilt, these cakes on a stick are no exception.
The Art of Cidermaking
by Paul CorrentyThis book is not just about how to make the cider, it is about how to enjoy making the cider. What equipment does the beginner need? Which apples are best? Which apples are affordable? What is the history of fermenting apple juice? A fine book for the cider enthusiast and the armchair cook.
The Art of Cookery Made Plain and Easy: The Revolutionary 1805 Classic
by Hannah Glasse"A very interesting glimpse at everyday cooking in the daily life of 18th–19th century England, with many helpful tips, tricks, and recipes (for the day). The language is enjoyable and the information contained is substantial." — Jefferson-Madison Regional Library SystemRevised and republished many times since its 1747 debut, this cookbook was a bestseller in England and the United States for more than 100 years. George Washington and Thomas Jefferson owned copies, and Benjamin Franklin even translated some of its recipes into French in hopes of attaining a taste of home while abroad. Author Hannah Glasse dismisses French cookery, the leading cuisine of her day, as inefficient for servants and middle- to lower-class cooks, citing its fussiness, expense, and waste. Instead, Mrs. Glasse focuses on standard Anglo-American fare, from soups and gravies to cakes and jellies, all simple dishes, prepared in a straightforward manner. In addition to practical advice on meat selection, carving, and basic cooking skills, this historically fascinating document offers tips on preparing food for the ill, cooking and food storage on ships, and making soaps and scents for the home. Historians, cooks, and all lovers of gastronomy will appreciate this glimpse into the kitchens of a bygone era.
The Art of Cookies
by Noga Hitron Natasha HaimovichThere'¬?s truly nothing sweeter than a homemade cookie, but when it'¬?s creatively decorated, that cookie can become a tasty work of art. THE ART OF COOKIES delivers an imaginative collection of decorating ideas and designs, focusing on themes such as birthdays, weddings, baby showers, Christmas, Hanukkah, and Easter. Be serious. Be whimsical. Be adventurous or traditional. Let your imagination go and your fingers fly. If it doesn'¬?t turn out exactly right, who cares? Eat it and make another! The idea is to decorate, originate, elaborate-if it can be done on a canvas, it can be done on a cookie. Great art and great taste-what could be a better combination? An upscale lifestyle book celebrating the art of cookie decoration for various themes and holidays. Features an introduction to creative cookie decorating and a selection of core recipes and techniques. Includes 50 step-by-step photographs of the design process so you can replicate the cookies with ease.
The Art of Cooking Omelettes
by Romaine De LyonThe chef behind NYC&’s legendary Mme. Romaine de Lyon shares her secrets, stories, and more than 500 recipes for exquisite omelettes.For sixty-five years, Madame Romaine de Lyon made a name for herself at her eponymous Midtown restaurant where she served only eggs. Romaine dedicated herself to the perfect execution of the omelette, winning world-wide acclaim and a loyal following of celebrity customers. Even the great Julia Child recommended The Art of Cooking Omelettes as the ultimate authority on this classic egg dish.Madame Romaine de Lyon presents an homage to the omelette and her life as a cook. With recipes for more than 500 omelettes, she demonstrates how to elevate each one into a culinary works of art. With charm and wit, she also recounts how she came to America with nothing and built her renowned restaurant.
The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería (Culinaria)
by Francisco MontiñoIn 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.
The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America
by Tracey Medeiros125 mouthwatering recipes featuring CBD, hemp, and THC from organic farmers, award-winning chefs, artisans, and food producers across the country. More than a cookbook, The Art of Cooking with Cannabis is a valuable resource for new inspiration and excitement surrounding cannabis, food, and responsible consumption. Tracey Medeiros introduces the reader to dozens of organic farmers, award-winning chefs, artisans, and food producers who are leading the green revolution by doing their part to demystify cannabis and its culinary use. Individual profiles contain stories from the book&’s contributors who come from rural and suburban communities and bustling cities across this nation. These folks have generously shared their personal struggles and successes which have led them to understand the many health and wellness benefits of the cannabis plant and its important role in society. From chemistry to culinary, the book contains 125 mouthwatering recipes, such as: Chicken Kale Meatballs with Cherry Tomato and Pesto Sauces from Chef Jordan WagmanAvocado Mash with Nori and Cucumber from Chef Michael MaglianoCBD-Infused Vegan Gluten-Free Miso Broth from Jessica CatalanoTHC- and CBD-Infused Smoked Cheddar with Green Chili Stone-Ground Grits from Chef Kevin GrossiSh&’mac and Cheese from Carly FisherVegan No-Bake Cashew Cheese Cake from Chef Maria Hines Simple and beautifully presented spirit-free and spirit cocktails such as &“The 700 Club&” and &“Rebellious&” are also featured in the cookbook from contributors including Entente Chicago and Prank Bar. Recipes are divided into three categories—CBD, Hemp, and THC—each adapted to meet the reader&’s cooking and tolerance levels. Insightful sidebars offer informative tips and &“how-to&” guidance, helping the cook to use cannabis with ease and confidence.
The Art of Drinking Sober: 50 Decadently Dry Cocktails For All Occasions
by Miriam Nice Richard DavieDiscover your new favourite tipple with this beautifully illustrated collection of 50 no-alcohol cocktails. Easy to make and delicious to drink, these cocktails are perfect for anyone looking to cut back on alcohol not enjoyment. From sweet and fruity flavours to spiced and smokey, bitter and aromatic to perfectly sour, there's something for everyone. Experience the excitement of no-alcohol drinks with recipes including: · CITRUS COSMO· NEW NEW YORK SOUR· DARK & STORMY SODA· SHERBET MARGARITA· ESPRESSO FAUX-TINIWhether you're a no-drinker, Dry January dabbler, mum-to-be or simply curious; this book will revolutionise the way you drink.
The Art of Eating: 50th Anniversary Edition
by M. F. Fisher&“Should be required reading for every cook. It defines in a sensual and beautiful way the vital relationship between food and culture.&”—Alice Waters This comprehensive volume of essays on culinary and other pleasures of life comes from the legendary and widely traveled writer &“whose artful personal essays about food created a genre&” (The New York Times) and who writes &“practically, often profoundly, and always beautifully&” (San Francisco Chronicle). Spanning from the autobiographical to the historical, it compiles her works Serve It Forth; Consider the Oyster; How to Cook a Wolf; The Gastronomical Me; and An Alphabet for Gourmets. &“How wonderful to have here in my hands the essence of M.F.K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, &‘When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it…and then the warmth and richness and fine reality of hunger satisfied.&’ This is the stuff we need to hear, and to hear again and again.&”—Julia Child &“Mary Frances [Fisher] has the extraordinary ability to make the ordinary seem rich and wonderful. Her dignity comes from her absolute insistence on appreciating life as it comes to her.&”—Ruth Reichl
The Art of Eating
by M. F. K. Fisher Joan ReardonRUTH REICHL"Mary Frances [Fisher] has the extraordinary ability to make the ordinary seem rich and wonderful. Her dignity comes from her absolute insistence on appreciating life as it comes to her. " JULIA CHILD "How wonderful to have here in my hands the essence of M. F. K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied. ' This is the stuff we need to hear, and to hear again and again. " ALCIE WATERS "This comprehensive volume should be required reading for every cook. It defines in a sensual and beautiful way the vital relationship between food and culture. "
The Art of Eating Cookbook
by James Macguire Edward BehrFrom his first newsletter, issued in 1986, through today's beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America's most famous chefs. This book collects the best recipes of the magazine's past twenty-five years--from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.
The Art of Eating In
by Cathy ErwayIn the city where dining out is a sport, one daring gourmand swears off restaurants and commits to cooking at home in a manifesto for a new generation of conscientious eaters. Named one of Publishers Weekly's most exciting cookbook deals, Cathy Erway's timely memoir of quitting restaurants cold turkey speaks to a new era of conscientious eating. An underpaid, twentysomething executive assistant in New York City, she was struggling to make ends meet when she decided to embark on a Walden-esque retreat from the high-priced eateries that drained her wallet. The Art of Eating In reports on the delectable results of her twenty-four-month experiment, with thirty original recipes included. What began as a way to save money left Erway with a new appreciation for the simple pleasure of sharing a meal with friends at home, a trove of original recipes, and a greater awareness of take-out food waste and whether her ingredients were ethically grown. She also explored the antirestaurant underground of supper clubs and cook-offs, and immersed herself in an array of alternative eating lifestyles from freeganism to picking tasty greens in the park. The Art of Eating In is a personal journey that transforms the reader as it transformed the writer, about the joy of getting back in the kitchen and turning something seemingly ordinary into something completely extraordinary. Watch a Video .
The Art of Eating Through the Zombie Apocalypse: A Cookbook and Culinary Survival Guide
by Lauren WilsonJust because the undead's taste buds are atrophying doesn't mean yours have to!You duck into the safest-looking abandoned house you can find and hold your breath as you listen for the approaching zombie horde you've been running from all day. You hear a gurgling sound. Is it the undead? No-it's your stomach.When the zombie apocalypse tears down life and society as we know it, it will mean no more take out, no more brightly lit, immaculately organized aisles of food just waiting to be plucked effortlessly off the shelves. No more trips down to the local farmers' market. No more microwaved meals in front of the TV or intimate dinner parties. No, when the undead rise, eating will be hard, and doing it successfully will become an art.The Art of Eating through the Zombie Apocalypse is a cookbook and culinary field guide for the busy zpoc survivor. With more than 80 recipes (from Overnight of the Living Dead French Toast and It's Not Easy Growing Greens Salad to Down & Out Sauerkraut, Honey & Blackberry Mead, and Twinkie Trifle), scads of gastronomic survival tips, and dozens of diagrams and illustrations that help you scavenge, forage, and improvise your way to an artful post-apocalypse meal. The Art of Eating is the ideal handbook for efficient food sourcing and inventive meal preparation in the event of an undead uprising.Whether you decide to hole up in your own home or bug out into the wilderness, whether you prefer to scavenge the dregs of society or try your hand at apocalyptic agriculture, and regardless of your level of skill or preparation, The Art of Eating will help you navigate the wasteland and make the most of what you eat.
The Art of Edible Flowers: Recipes and ideas for floral salads, drinks, desserts and more (Art of series)
by Rebecca SullivanThis gorgeous little book is a joyful exploration of the many ways in which flowers can be used in a range of delicious recipes. From Rose and Lavender Cocktail Syrup to Jasmine and Green Tea Ice Cream, the ideas and flavours are subtly, deliciously floral. Savoury options include Courgette Carpaccio with Wood Sorrel Flowers and Artichokes with Roasted Garlic and Chive Flowers, while the drinks range from Fermented Elderflower Fizz to soothing Poppy Milk.Rebecca's creative ideas and thoughtful approach make the entire process of cooking a mindful experience, from picking the flowers through to the very last bite.Bursting with beautiful creations and infused with natural flavours, this volume offers recipes suitable for all abilities.
The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors
by Mandy LeeIn this inventive and intensely personal cookbook, the blogger behind the award-winning ladyandpups.com reveals how she cooked her way out of an untenable living situation, with more than eighty delicious Asian-inspired dishes with influences from around the world.For Mandy Lee, moving from New York to Beijing for her husband’s work wasn’t an exotic adventure—it was an ordeal. Growing increasingly exasperated with China’s stifling political climate, its infuriating bureaucracy, and its choking pollution, she began “an unapologetically angry food blog,” LadyandPups.com, to keep herself from going mad.Mandy cooked because it channeled her focus, helping her cope with the difficult circumstances of her new life. She filled her kitchen with warming spices and sticky sauces while she shared recipes and observations about life, food, and cooking in her blog posts. Born in Taiwan and raised in Vancouver, she came of age food-wise in New York City and now lives in Hong Kong; her food reflects the many places she’s lived. This entertaining and unusual cookbook is the story of how “escapism cooking”—using the kitchen as a refuge and ultimately creating delicious and satisfying meals—helped her crawl out of her expat limbo.Illustrated with her own gorgeous photography, The Art of Escapism Cooking provides that comforting feeling a good meal provides. Here are dozens of innovative and often Asian-influenced recipes, divided into categories by mood and occasion, such as:For Getting Out of BedPoached Eggs with Miso-Browned Butter HollandaiseCrackling Pancake with Caramel-Clustered Blueberries and Balsamic HoneyFor SlurpingBuffalo Fried Chicken RamenCrab Bisque Tsukemen For a CrowdCumin Lamb Rib BurgerItalian Meatballs in Taiwanese Rouzao SauceFor SnackingWontons with Shrimp and Chili Coconut Oil and Herbed YogurtSpicy Chickpea Poppers For SweetsMochi with Peanut Brown Sugar and Ice CreamRecycled Nuts and Caramel Apple CakeEvery dish is sublimely delicious and worth the time and attention required. Mandy also demystifies unfamiliar ingredients and where to find them, shares her favorite tools, and provides instructions for essential condiments for the pantry and fridge, such as Ramen Seasoning, Fried Chili Verde Sauce, Caramelized Onion Powder Paste, and her Ultimate Sichuan Chile Oil.
The Art of Fermentation
by Sandor Katz"'The Art of Fermentation' is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With full-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind"--
The Art of Flavor: Practices and Principles for Creating Delicious Food
by Mandy Aftel Daniel PattersonTwo masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles: · The Four Rules for creating flavor · A Flavor Compass that points the way to transformative combinations · “Locking,” “burying,” and other aspects of cooking alchemy · The flavor-heightening effects of cooking methods · The Seven Dials that let you fine-tune a dish With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.
The Art of Flavour: Practices and Principles for Creating Delicious Food
by Daniel Patterson Mandy Aftel'Mandy Aftel's latest work with Daniel Patterson is a masterpiece on the science of cooking from an olfactory and culinary perspective through the same lens. This book is a must for any chef or cook looking to find new inspirations and a deeper understanding of the way flavours work together.' Pratap Chahal (@thathungrychef), Flavour Bastard, Soho, London'Am counting down the days till your book arrives!' Nigella LawsonDaniel Patterson, a chef, and Mandy Aftel, a perfumer, present a revolutionary new approach to creating delicious, original food. Aftel and Patterson are rock stars in their respective fields: Patterson has won two Michelin stars for his San Francisco restaurant Coi and numerous James Beard and other food awards, and his new path-breaking co-venture Loco'l is attracting national interest; Aftel has been profiled in the New York Times T Magazine and other publications and is constantly featured and quoted in magazines and blogs. In a world awash with cooking shows, food blogs and recipes, the art of flavour has been surprisingly neglected. The multibillion-dollar flavour industry practises its dark arts by manipulating synthetic ingredients, and home cooks are taught to wield the same blunt instruments: salt, acid, sugar, heat.But foods in their natural states are infinitely more nuanced than the laboratory can replicate - and offer far greater possibilities for deliciousness. Chef Daniel Patterson and natural perfumer Mandy Aftel are experts at orchestrating ingredients, and here they teach readers how to make the most of nature's palette. The Art of Flavour proceeds not by rote formula but via a series of mind-opening and palate-expanding tools and concepts: using a flavour 'compass' to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them 'bury' (control) one another and 'lock' (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven 'dials' that allow a cook to fine-tune a dish. With more than sixty recipes that allow the cook to grasp each concept and put it into practice, The Art of Flavour is food for the imagination that will help cooks at any level to become flavour virtuosos in their own right.From The Flavour Bible on, flavour has been a particular focus of recent interest, but no one has Patterson's and Aftel's unique perspective on it, their combined expertise, or their winning blend of ideas, information, recipes and cooking and perfuming lore. The Art of Flavour is a thinking person's cookbook that uses recipes to instil principles for creating delicious food at home, larded with fascinating information on the history and science of flavour that make it a great armchair read as well.
The Art of French Kissing
by Brianna ShrumSeventeen-year-old Carter Lane has wanted to be a chef since she was old enough to ignore her mom’s warnings to stay away from the hot stove. And now she has the chance of a lifetime: a prestigious scholarship competition in Savannah, where students compete all summer in Chopped style challenges for a full-ride to one of the best culinary schools in the country. The only impossible challenge ingredient in her basket: Reid Yamada. After Reid, her cute but unbearably cocky opponent, goes out of his way to screw her over on day one, Carter vows revenge, and soon they are involved in a full-fledged culinary war. Just as the tension between them reaches its boiling point, Carter and Reid are forced to work together if they want to win, and Carter begins to wonder if Reid’s constant presence in her brain is about more than rivalry. And if maybe her desire to smack his mouth doesn’t necessarily cancel out her desire to kiss it.
The Art of French Pastry: A Cookbook
by Jacquy Pfeiffer Martha Rose ShulmanWinner of the 2014 James Beard Award for Best Cookbook, Dessert & BakingWhat does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: · brioche · napoléons / Mille-Feuilles · cream puffs · Alsatian cinnamon rolls / chinois · lemon cream tart with meringue teardrops · elephant ears / palmiers · black forest cake · beignets as well as some traditional Alsatian savory treats, including: · Pretzels · Kougelhof · Tarte Flambée · Warm Alsatian Meat Pie Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking. But in order to properly enjoy your &“just desserts,&” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father&’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer&’s accompanying illustrations, is a master class in pastry from a master teacher.
The Art of Herbs for Health: Treatments, tonics and natural home remedies (Art of series)
by Rebecca SullivanHerbal medicine has been used for centuries, and in this thoughtful and inspiring guide, Rebecca Sullivan shares a combination of traditional wisdom and modern ideas for anyone who wants to improve their health with herbs. The Treatment section includes Ginger and Pepperment Travel Sickness Pastilles and Herby Chest Rub, while the Drinks & Tonics chapter offers Sage and Lavender Kefir and Tarragon Tincture. There is also a selection of foods using herbs for health, including Herby Ice Lollies and Lemon Balm Bliss Balls. The book is also full of Rebecca's brilliant tips and advice - from soaking your feet in cool black tea to fix smelly feet to making ginger-infused ice cubes to combat nausea.With a detailed herb glossary and plenty of information about essential oils, this is an essential volume for every would-be modern apothecary.
Art of Italian Cooking: 180 Classic Recipes
by Tomas Tengby Ulrika Tengby HolmTake a tour through Italy, one sumptuous recipe at a time!Sunshine, warm winds, the blue Mediterranean sea, the scent of orange flowers and herbs, and good, simple, seductive food. Over the course of twenty years of trips to Italy, husband and wife Tomas Tengby and Ulrika Tengby Holm gathered impressions, recipes, knowledge, and stories about Italy&’s culinary culture, from the Alps in the north to Sicily in the south. A testament to the region's incredible culinary richness, Viva Italia offers more than 180 classic recipes for appetizers, pastas, grilled fish, meat dishes, irresistible vegetables, and sweet desserts, from ice cream to almond cakes. Find authentic recipes such as: Orange and fennel saladMelon and prosciutto soupSpaghetti with peas, pancetta, and mintTagliatelle with walnut pestoPenne with spicy tomato sauceRicotta gnocchi with spinachRisotto with pancetta and sageMeatballs with lemonMonkfish with capers and lemonStuffed anchovies with pecorinoEggplant casserole with mozzarella and ParmesanFocaccia with rosemaryPizza margheritaAlmond and chocolate cakeAlong with sumptuous photography, the book also includes a useful glossary of ingredients, as well as a guide to the specialties of each region and reflections on the art of cooking and eating in Italy. Learn about the role of food in Italian life, what a typical meal consists of, techniques for proper cooking, wine, and even the best music to cook to. La dolce vita—the sweet life. You don&’t have to live in Italy to experience it!
The Art of Jewish Cooking: A Cookbook
by Jennie GrossingerThe Art of Jewish Cooking by Jennie Grossinger.