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A Girl and Her Pig: Recipes and Stories
Par April Bloomfield, Jj Goode. 2012
“April, April, April—what a chef! Delicious, brilliant, inspiring. . . . Now, with the publication of A Girl and Her…
Pig, you can sample her remarkable food in your own kitchen.”—Fergus HendersonApril Bloomfield, the critically acclaimed chef behind the smash hit New York restaurants The Spotted Pig, The Breslin, and the John Dory, offers incomparable recipes and fascinating stories in this one-of-a-kind cookbook and memoir that celebrates all things pork and more. In A Girl and Her Pig, April Bloomfield takes home cooks on an intimate tour of the food that has made her a star. Thoughtful, voice-driven recipes go behind the scenes of Bloomfield's lauded restaurants and into her own home kitchen, where her attention to detail and reverence for honest ingredients result in unforgettable dishes that reflect her love for the tactile pleasures of cooking and eating. Bloomfield's innovative yet refreshingly straightforward recipes, which pair her English roots with a deeply Italian influence, offer an unfailingly modern and fresh sensibility and showcase her bold flavors, sensitive handling of seasonal produce, and nose-to-tail ethos. A cookbook as delightful and lacking in pretention as Bloomfield herself, A Girl and Her Pig combines exquisite food with charming narratives on Bloomfield's journey from working-class England to the apex of the culinary world, along with loving portraits of the people who have guided her along the way.A Girl and Her Pig is a carnivore’s delight, a gift from one of the food industry’s hottest chefs—in the upper echelon alongside Mario Batali, David Chang, and the legendary Fergus Henderson—featuring beautiful illustrations and photographs, and refreshingly unpretentious, remarkably scrumptious recipes for everything from re-imagined British pub favorites such as Beef and Bayley Hazen Pie to Whole Suckling Pig.Glorious Beef: The LaFrieda Family and the Evolution of the American Meat Industry
Par Pat LaFrieda, Cecilia Molinari. 2020
An insightful and engaging insider’s look at the history and business of the meat industry, from master butcher Pat LaFrieda "A…
full-throated celebration of red meat from one of the nation’s major purveyors. . . . The true meat of his book is a study of how beef is brought from farm to table as well as an account of commercial success that deserves a place on any business school syllabus." -- Kirkus ReviewsIt all began when Pat LaFrieda’s great-grandfather Anthony LaFrieda decided to pack up and move his family from Italy to New York in search of a better life, setting up the family’s first retail butcher shop in 1922 in Flatbush, Brooklyn. Almost one hundred years later, Pat LaFrieda, a fourth-generation butcher and third-generation meat purveyor, is at the helm of a family-run business that has been providing meat to customers for decades, through wars, the Great Depression, the tumultuous years when New York City was dubbed “Fear City,” the fall of the Twin Towers, unprecedented hurricanes, and even a pandemic.Most people don’t know the amount of time, commitment, and extenuating work that goes into bringing them the piece of meat on their plate. What are the real implications of grass-fed beef on climate change? What is involved in humanely processing animals at harvesting facilities? Why is grading, labeling, and traceability essential for the consumer? And what’s the beef with eating meat?There are two sides to every story; however, in the beef industry’s case, only one side seems to get most of the airtime. In Glorious Beef, LaFrieda shares his family's legacy and pulls back the curtain to reveal a behind-the-scenes view of each stage of the process involved in bringing beef from pasture to plate and the truths behind the industry’s story of survival and constant evolution.Winner! Winner! Chicken Dinner: 50 Winning Ways to Cook It Up!
Par Stacie Billis. 2020
With this cookbook on your kitchen counter, you&’ll prepare delicious chicken suppers with confidence and ease. Author Stacie Billis&’ light, funny,…
and instructional tone takes the intimidation factor out of working with chicken, whether you&’re breaking down a bird or roasting it whole. Each chapter is chock-full of tips and tricks that use a wide range of techniques, from braising and roasting to grilling, slow cooking, and sheet-pan cooking, and all fifty recipes focus on tender meat infused with flavor. Keep roasted chicken classic, or give it pizzazz with the addition of a savory compound butter. Get perfectly crispy tenders without frying or give fajitas with lime crema the sheetpan treatment for easy prep (and cleanup). Other favorite recipes include Chicken Thighs with Maple–Cider Vinegar Glaze and Fennel-Apple Slaw, Sheet Pan Shawarma, Chicken Parmesan Meatballs, Green and White Chicken Chili, Peachy Sriracha Sticky Wings, and Pineapple Chicken Salad with Green Beans and Toasted Coconut. With colorful photographs of every recipe providing ample inspiration, Winner! Winner Chicken Dinner will help you master the classics and discover new favorites for every occasion, from a casual dinner party to a backyard cookout. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.Jacques Pépin Heart & Soul In The Kitchen
Par Jacques Pépin. 2015
In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and…
sea as he cooks for close friends and family.Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world&’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.Simply Julia: 110 Easy Recipes for Healthy Comfort Food
Par Julia Turshen. 2021
Beloved New York Times bestselling cookbook author Julia Turshen returns with her first collection of recipes featuring a healthier take…
on the simple, satisfying comfort food for which she’s known.Julia Turshen has always been cooking. As a kid, she skipped the Easy-Bake Oven and went straight to the real thing. Throughout her life, cooking has remained a constant, and as fans of her popular books know, Julia’s approach to food is about so much more than putting dinner on the table—it is about love, community, connection, and nourishment of the body and soul. In Simply Julia, readers will find 110 foolproof recipes for more nutritious takes on the simple, comforting meals Julia cooks most often. With practical chapters such as weeknight go-tos, make-ahead mains, vegan one-pot meals, chicken recipes, easy baked goods, and more, Simply Julia provides endlessly satisfying options comprised of accessible and affordable ingredients. Think dishes like Stewed Chicken with Sour Cream + Chive Dumplings, Hasselback Carrots with Smoked Paprika, and Lemon Ricotta Cupcakes—the kind of flavorful yet unfussy food everyone wants to make at home.In addition to her tried-and-true recipes, readers will find Julia’s signature elements—her “Seven Lists” (Seven Things I Learned From Being a Private Chef that Make Home Cooking Easier; Seven Ways to Use Leftover Buttermilk; Seven Ways to Use Leftover Egg Whites or Egg Yolks), menu suggestions, and helpful adaptations for dietary needs, along with personal essays and photos and gorgeous food photography. Like Melissa Clark’s Dinner or Ina Garten’s Modern Comfort Food, Simply Julia is sure to become an instant classic, the kind of cookbook that will inspire home cooks to create great meals for years to come.The Dry Challenge: How to Lose the Booze for Dry January, Sober October, and Any Other Alcohol-Free Month
Par Hilary Sheinbaum. 2020
“The definitive guide to giving up booze.”—PeopleForeword by Lo BosworthFor many people, drinking a glass of beer or wine after…
work is a part of everyday life. But did you know taking a break from drinking (even for just a month!) has extreme benefits and can be incredibly life-changing? From losing weight, to saving money, to sleeping better at night, the overall health and mental gains of going dry for a month are endless.Whether you’re eager to try Dry January or simply want to lessen your quarantine drinking habits in a positive and approachable way, as daunting as it may seem, you too can do it! Understandably, more and more people have been turning to alcohol as a coping mechanism to get through the pandemic, but maybe this is a good time to ask yourself: Are you waking up feeling out of sorts more often than you’d like to be? Offering friendly support and encouragement and filled with engaging activities to help you prepare –and complete – a full alcohol-free month, The Dry Challenge provides an easy step-by-step guide for completing your first Dry January, Sober October, or any other alcohol-free month. You’ll find plenty of booze-free activities from prompts to checklists to the best mocktail recipes around. From making a plan to sharing the news with friends and family (and what to do when someone tries to sabotage your boozeless journey) to getting back on track if you slip up and have a drink (or two), we got you covered.Trend journalist, on-air host, and lifestyle expert Hilary Sheinbaum has been participating in Dry January for the past four years. What started out as a bet with a friend to see who could go the longest without taking a sip of alcohol during January became a ritual she looked most forward to every year. As friends, family, and readers turned to her for advice on how to start their own dry month journeys, Hilary realized everyone’s motivations differed greatly. The decision to give up alcohol is deeply personal and making the choice to stop drinking for any length of time can be discouraging given how normalized alcohol culture is in our society. Have you noticed we use every celebratory event as an excuse to get our drink on? But you don’t have to do it alone! In The Dry Challenge, you’ll find a best friend support system ready to help you tackle the challenges of forgoing alcohol for a month and encourage you every step of the way to the finish line.In The Dry Challenge, you’ll:· Discover the health, mental, and financial benefits of living a month without booze· Learn how to combat social pressures from our current drinking culture· Find fun non-boozy activities everyone can participate in (including making delicious “zero-proof” drinks and throwing the best nonalcoholic shindigs)Gorgeously packaged and filled with bold colors and graphics, The Dry Challenge is the ultimate interactive guide to staying booze free for one month (yes, this includes champagne!). Written with humor, compassion, and insight, this book will help you achieve your goal of completing an alcohol-free month, one less drink at a time.Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
Par Paula Wolfert. 2009
A one-of-a-kind cookbook showcasing modern and authentic clay pot cooking from the premier expert on Mediterranean cuisinesPaula Wolfert is legendary…
for her expertise on and explorations of Mediterranean cooking. Now, Wolfert shares her inimitable passion for detail and insatiable curiosity about cultural traditions and innovations, with Mediterranean Clay Pot Cooking. Here, the self-confessed clay pot "junkie"-having collected in her travels ceramic pots of all sorts: cazuelas, tagines, baking dishes, bean pots, Romertopf baking dishes, French diablos, ordinary casseroles, even Crockpots, which have a ceramic liner-shares recipes as vibrant as the Mediterranean itself along with the delightful stories behind the earthy pots, irresistible dishes, and outstanding cooks she has met along the way. Wolfert demystifies the process of clay pot cooking by which fresh ingredients are transformed slowly, richly, lusciously into magnificent meals. She shares 150 recipes featuring soups, fish and shellfish, poultry, meats, pasta and grains, vegetables and beans, pies and breads, eggs and dairy, and desserts. Mediterranean Clay Pot Cooking offersExpert techniques and tips from Paula Wolfert, one of the world's foremost authorities on Mediterranean cuisine and now on clay potsAn introduction to this ancient and modern-and practically foolproof-way of cookingA thorough clay pot primer, familiarizing you with the numerous names for different types of clay pots and tips on "Other Pots You Can Use"A delicious range of dishes, including Pumpkin Soup with Roquefort Cream; Wine-Marinated Chicken Thighs with Almonds and Sweet Tomato Jam; Fideos with Clams, Shrimps and Mussels; Tian of Leeks and Pancetta; Corsican Cheesecake; and Roasted Peach GratinPaula Wolfert in Mediterranean Clay Pot Cooking will seduce you with the pleasures and benefits of cooking in clay.Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia
Par Mariana Velásquez. 2021
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY REAL SIMPLE“I have never read a more passionate and heartfelt…
expression of Colombian culture and cuisine in English. I’ve been waiting for years for a book like this to come out.” –J. Kenji López-Alt, New York Times bestselling author of The Food LabA recipe developer and food stylist—whose work has taken her across the globe to work with clients like Michelle Obama and into the test kitchens of today’s most esteemed culinary publications—pays homage to her native country with this vibrant, visually stunning cooking, the first dedicated solely to Colombian food, featuring 100 recipes that meld the contemporary and the traditional.To Mariana Velásquez, a native of Bogotá, the diverse mix of heritages, cultures, and regions that comprise Colombian food can be summed up in one simple concept: More is more. No matter what rung of society, Colombians feed their guests well, and leave them feeling nourished in body and soul. In Colombiana, the award-winning recipe developer and food stylist draws on the rich culinary traditions of her native land and puts her own modern twist on dishes beloved by generations of Colombians. Here are recipes for classics such as arepas and empanadas, as well as “Colombian-ish” recipes like Lomito de Cerdo al Tamarindo y Menta (Tamarind Pork Tenderloin with Mint), Gazpacho de Papaya y Camarón Tostado (Spicy Papaya and Charred Shrimp Gazpacho), and Cuchuco de Trigo con Pollito y Limón (Lemony Bulgur Farmer’s Chicken Soup). In addition to offering a unique perspective on Colombian food, Mariana shares the vibrant style of Colombian tablescapes and entertaining. For her, the best meals are never simply about the food on the table—they are an alchemy of atmosphere, drinks, and simple snacks and sweets that complete the experience and make it memorable.Rich with culture and stories as well as one-of-a-kind recipes and stunning photography, Colombiana is a gastronomic excursion that reminds us of the power of food to keep tradition alive.Love Is a Pink Cake: Irresistible Bakes And Treats For Morning, Noon, And Night
Par Claire Ptak. 2023
One of the New York Times Best Cookbooks of 2023 • One of WBUR Here & Now's Best Cookbooks of…
2023 London’s East End meets Northern California in 75 indulgent bakes from the author of The Violet Bakery Cookbook. Renowned for the wedding cake she created for Prince Harry and Meghan Markle, Claire Ptak knows there’s nothing like a cake when it comes to expressions and celebrations of love. A Chez Panisse alum, Ptak is a Northern California native who now runs the wildly successful Violet Bakery in London. Reflecting on her upbringing and love of in-season produce, she shares 75 sweet and savory creations, including Huckleberry Basil Sugar Scones, Peaches and Cream Angel Food Cake, and a strawberry-coconut meringue cake. Her bakes are homey yet elevated, made with the best possible ingredients, so as to extract the best possible flavors. Included are gluten-free, refined sugar-free and vegan bakes, as well as the sought-after recipe for the Duke and Duchess’s lemon elderflower cake. Featuring gorgeous photographs shot in both England and California, Love is a Pink Cake is a treasure trove of inspiration for anyone eager to emulate Ptak’s unique sensibility and dreamy creations in their own kitchen.Fresh & Fast Vegetarian: Recipes That Make a Meal
Par Marie Simmons. 2011
Marie Simmons loves bold, imaginative flavors from around the world, and her magically simple combinations have been featured in many…
magazines, from Redbook to Bon Appétit, where she was a popular columnist, and in her award-winning cookbooks. Over the years, she has come to rely more and more on vegetables and grains, because, as she says, "They taste good and they make me feel better."Now, in Fresh & Fast Vegetarian, she offers up more than 150 of her favorite dinners. Most can be made in half an hour or less, and for each one, Simmons provides an equally easy accompaniment. Like Roasted Vegetables and Mozzarella Quesadillas, some are meals in themselves, while others are smaller dishes that can be paired to create a quick but sumptuous dinner. A number of Simmons's nearly effortless, vibrant recipes are vegan. Each tells exactly how long it will take to prepare. Fresh & Fast Vegetarian also provides hundreds of tips for shortcuts and substitutions.Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker
Par Rachel Conners. 2020
Amazingly delicious and beautiful gluten-free, grain-free, dairy-free, and refined sugar–free desserts from the popular Bakerita blog Rachel Conners began her blog as…
a hobby to share baking recipes with friends, but when she started to focus more on gluten-free, paleo, and vegan recipes to make things she could share with her sister, who was following a strict diet due to health concerns, Rachel quickly realized she was onto something. Bakerita surged in popularity as fans flocked to it for delicious and beautifully photographed recipes. Interest in gluten-free, grain-free, dairy-free, and refined sugar–free foods continues to grow in popularity, yet there are remarkably few books available focused just on desserts, and even fewer with recipes that even beginner bakers can make at home. That's where Bakerita comes in, offering recipes for everything from breakfast treats like Lavender-Lemon Raspberry Scones, pies and tarts such as Chocolate Mousse Pie, cakes including Mocha Chip Cheesecake, and updated all-time favorites like chocolate chip cookies, all made without any hard-to-find ingredients.Real Baby Food: Easy, All-Natural Recipes for Your Baby and Toddler
Par Jenna Helwig. 2015
Simple Recipes for a Wholesome Start Nothing compares with making your own baby food: It's fresh and unprocessed, you choose…
what goes into it, and it is a delicious way to introduce your child to a world of flavors. In Real Baby Food, Jenna Helwig helps you fit this loving act into a busy day's routine by making the process easy, fast, and flexible with 100 meals to begin a lifetime of healthy eating—from the moment your baby takes her first bite of solid food through her toddler years when she's happily ensconced in a booster seat at the family table.Real Baby Food is your guide to these important first years of eating. Find the building blocks of starting your child on solid foods, how to recognize food allergies, and easy ways to cook in bulk. Recipes progress from single-ingredient purées to multi-flavor blends like Salmon, Kale, and Sweet Potato Smash; then move on to finger foods—Turkey Meatloaf Bites, Maple Graham Animals—and finally toddler meals and snacks. Most can be made ahead and frozen, many are easily adapted for grown-up tastes, and all include full nutritional information.Amboy: Recipes from the Filipino-American Dream
Par Alvin Cailan, Alexandra Cuerdo. 2020
Filipino recipes from the the creator of the legendary Eggslut in LA, host of the hit online series The Burger Show,…
and the most prominent Filipino chef in the US. Alvin Cailan has risen to become arguably the most high-profile chef in America's Filipino food movement. He took the food scene by storm when he opened the now-legendary Eggslut in Los Angeles, a foodie cult favorite specializing in affordable but sophisticated egg sandwiches. Alvin also hosts the popular The Burger Show on First We Feast's YouTube channel, with many episodes exceeding 1 million views and guests such as Seth Rogen and Padma Lakshmi. Alvin's story of success, however, is an unlikely one. He emerged from his youth spent as part of an immigrant family in East LA feeling like he wasn't Filipino enough to be Filipino and not American enough to be an American, thus amboy, the term for a Filipino raised in America. He had to first overcome cultural traditions and family expectations to find his own path to success, and this unique cookbook tells that story through his recipes.1,000 Jewish Recipes (1,000 Recipes #4)
Par Faye Levy. 2000
A celebration of Jewish kosher cooking and traditionThis expert cookbook offers all the recipes and information any cook needs to…
celebrate Passover, Rosh Hashanah, and many other Jewish holidays. 1,000 Jewish Recipes includes instructions for maintaining a kosher kitchen, information on the delicious culinary heritage of Jewish cultures, and tempting and easy-to-follow recipes such as Three-Cheese Knishes and Old-Fashioned Roast Chicken.Come On Over!: Southern Delicious for Every Day and Every Occasion
Par Elizabeth Heiskell. 2021
Everyday recipes with Southern flair and big flavors, from author and TODAY show contributor Elizabeth Heiskell Elizabeth Heiskell brings her…
signature Southern flair to her latest book, Come On Over! With warmth and charm, Heiskell shares her go-to recipes for any occasion. Her chapters include Weekdays, Party Days, School Days, Summer Days, Beach Days, Game Days, Diet Days, Cheat Days, and Delta Days. In Weekdays, she shares her recipe for The Good Chicken and her Farro and Salmon Bowls, both of which stand up against the rigorous scrutiny of her three daughters. Diet Days includes humorous, tongue-in-cheek recipes like Fat Lady Soup and the Bone Broth recipe that had her local butchers concerned. Game Days includes tailgate favorites, School Days has lunches that can withstand backpack jumbling, and Party Days shows exactly how to impress a house full of guests and avoid pre-party panic. Every page is imbued with Heiskell's bubbly personality and spirit, and the recipes are designed to be easy and fuss-free--and guaranteed to please. Come On Over! will inspire anyone looking to cook every day of the week!Tacos, Tortas, And Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
Par Roberto Santibanez, Jj Goode, Todd Coleman. 2012
Discover the flavors of Mexican street food in your own kitchenAmericans are having a love affair with the taco. What…
began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing, with upscale renditions and taco trucks popping up from coast to coast. Now, with Tacos, Tortas, and Tamales, chef Roberto Santibañez shows you how to recreate the thrilling, authentic flavors of the taquerias of Mexico in your own home. In addition to tacos, the book also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, as well as salsas, condiments, fresh juices, and even desserts and refreshing margaritas. Author Roberto Santibañez is also the author of Rosa's New Mexican Table and Truly Mexican, as well as the chef and owner of Fonda restaurants in Brooklyn and ManhattanSantibañez's Truly Mexican was chosen as a New York Times Notable Cookbook of 2011Using easy-to-find ingredients and simple techniques, this is the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alikeWhile the flavors you'll find here are exciting and complex, the cooking itself is anything but complicated. With Tacos, Tortas, and Tamales on your kitchen shelf, dinner will never be dull again.Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook
Par Maangchi. 2006
A complete course on Korean cuisine for the home cook by the YouTube star and the world's foremost authority on…
Korean cooking—Maangchi’s Real Korean Cooking is a must-have for your kitchen.Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap.For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal.With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.A Square Meal: A Culinary History of the Great Depression
Par Jane Ziegelman, Andrew Coe. 2016
James Beard Foundation Book Award WinnerFrom the author of the acclaimed 97 Orchard and her husband, a culinary historian, an…
in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed America’s culinary culture.The decade-long Great Depression, a period of shifts in the country’s political and social landscape, forever changed the way America eats. Before 1929, America’s relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder.In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature.Tapping into America’s long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans.At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine—a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today.A Square Meal features 25 black-and-white photographs.The Cooking of Southwest France: Recipes from France's Magnificient Rustic Cuisine
Par Paula Wolfert. 2005
&“An indispensable cookbook.&” —Jeffrey Steingarten, VogueWhen Paula Wolfert&’s The Cooking of Southwest France was first published in 1983, it became…
an instant classic. This award-winning book was praised by critics, chefs, and home cooks alike as the ultimate source of recipes and information about a legendary style of cooking. Wolfert&’s recipes for cassoulet and confit literally changed the American culinary scene. Confit, now ubiquitous on restaurant menus, was rarely served in the United States before Wolfert presented it.Now, Wolfert has completely revised her groundbreaking book. In this edition, you&”ll find sixty additional recipes—thirty totally new recipes, along with thirty updated recipes from Wolfert&’s other books. Recipes from the original edition have been revised to account for current tastes and newly available ingredients; some have been dropped.You will find superb classic recipes for cassoulet, sauce perigueux, salmon rillettes, and beef daube; new and revised recipes for ragouts, soups, desserts, and more; and, of course, numerous recipes for the most exemplary of all southwest French ingredients—duck—including the traditional method for duck confit plus two new, easier variations.Other recipes include such gems as Chestnut and Cèpe Soup With Walnuts, magnificent lusty Oxtail Daube, mouthwatering Steamed Mussels With Ham, Shallots, and Garlic, as well as Poached Chicken Breast, Auvergne-Style, and the simple yet sublime Potatoes Baked in Sea Salt. You&”ll also find delicious desserts such as Batter Cake With Fresh Pears From the Correze, and Prune and Armagnac Ice Cream.Each recipe incorporates what the French call a truc, a unique touch that makes the finished dish truly extraordinary. Evocative new food photographs, including sixteen pages in full color, now accompany the text.Connecting the 200 great recipes is Wolfert&’s unique vision of Southwest France. In sharply etched scenes peopled by local characters ranging from canny peasant women to world-famous master chefs, she captures the region's living traditions and passion for good food.Gascony, the Perigord, Bordeaux, and the Basque country all come alive in these pages. This revised edition of The Cooking of Southwest France is truly another Wolfert classic in its own right.Party Popcorn: 75 Creative Recipes for Everyone's Favorite Snack
Par Ashton Epps Swank. 2014
Seventy-five sweet and savory popcorn recipes to satisfy every cravingThe days of buying popcorn in those expensive tins are over…
thanks to Party Popcorn, a book full of popcorn recipes that are incredibly fun and affordable to make at home. With 75 tasty recipes, Ashton Swank offers much more than just the familiar caramel and cheddar flavors. In the savory chapter, Swank includes creations like Pepperoni Pizza, Bacon Teriyaki, and Taco Lime. The sweet options range from Turtle Brownie to Gooey S’mores to Firecracker (which has candy Pop Rocks!). There’s also a chapter devoted to popcorn fun for kids and another just for the holidays. Such a wide variety of flavored popcorn means that there’s a batch perfect for any occasion. Even better, popcorn is naturally vegan, vegetarian, and gluten-free, a great alternative to unhealthy processed snacks. This vibrant little volume is the definitive popcorn guide.