Download or read book Gorgonzola written by Margie Palatini and published by Katherine Tegen Books. This book was released on 2008-04-29 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Gorgonzola the dinosaur learns that everyone runs from him to avoid his smell, rather than out of fear, he is grateful to the little bird who shows him how to brush his teeth and wash.
Download or read book Gorgonzola Cheese Sandwich written by DESMOND KON and published by Lulu.com. This book was released on 2013-01-07 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Gorgonzola Cheese Sandwich" would have received stellar backcover praise were it not that so many great Joycean scholars the likes of Anthony Burgess, Ronald Symond and Hugh Kenner have died, and are no longer around. This fourth outing under the JayJay Jouissance Series is a conceptualist novella by Desmond Kon Zhicheng-Mingdé. The JayJay Jouissance Series is composed of several conceptualist novellas, each taking on an image from an episode in Joyce's Ulysses for its title. This installment takes its image from "Lestrygonians". For Jacques Lacan, "jouissance" is not mere "enjoyment", but rather "painful pleasure". JayJay is "the funny and lovable person in the room everyone can't help but adore". Its initialized form "JJ" means "Just Joking". It is also a pseudonym for the modernist writer James Joyce. This book has its text written on texture, the visual or implied texture of one empty page after another. It is an invitation to fill in the blanks.
Download or read book Back Pocket Pasta written by Colu Henry and published by Clarkson Potter. This book was released on 2017-02-28 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here are more than 75 sophisticated, weeknight-friendly pasta dishes that come together in the same amount of time it takes to boil the water. As much a mindset as it is a cookbook, Back Pocket Pasta shows how a well-stocked kitchen and a few seasonal ingredients can be the driving force behind delicious, simply prepared meals. Pantry staples—a handful of items to help you up your dinner game—give you a head start come 6pm, so you can start cooking in your head on the way home from work. For instance, if you know that you have a tin of anchovies, a hunk of parmesan, and panko bread crumbs, you can pick up fresh kale to make Tuscan Kale "Caesar" Pasta. Or if you have capers, red pepper flakes, and a lemon, you can make Linguine with Quick Chili Oil. With genius flavor combinations, a gorgeous photograph for every recipe, and a smart guide to easy-drinking cocktails and wine, Back Pocket Pasta will inspire you to cook better meals faster. "Who knew just five ingredients could taste like magic?!" --Refinery29
Download or read book The Country Cooking of Italy written by Colman Andrews and published by Chronicle Books. This book was released on 2012-12-14 with total page 935 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the James Beard Award winners:Photos, stories, and over 200 simple Italian recipes rooted in fresh ingredients and rural traditions. Following the success of their James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world’s most beloved cuisine in an entirely new light. Drawing on more than forty years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews’ vivid storytelling and evocative images by Hirsheimer and Melissa Hamilton, this book is sure to delight home chefs and lovers of Italian food alike. A Foreword INDIES Award Winner in Cooking “A record of how people in rural Italy actuall eat.” —Eater “A resource for any cook who adores their Italian meals.” —The Simply Luxurious Life
Download or read book Not Quite Nigella written by Lorraine Elliott and published by Penguin Group Australia. This book was released on 2013-04-24 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: From passionate home cook to Australia's most popular food blogger, Lorraine Elliott has her cake and eats it too – and she's never been happier. Lorraine Elliott has long been a food enthusiast who believes cakes belong in an art gallery. Not so long ago she decided to ditch her day job as a highly paid media strategist to cook, eat and write – even though she's not quite Nigella. Now her fabulous food blog Not Quite Nigella is the go-to internet destination for hundreds of thousands of foodies from around the world. This is the story behind that journey. With her irresistible humour and optimism, Lorraine reveals the pitfalls, triumphs and challenges of becoming a full-time food blogger, and shares the best of her new-found wisdom: the secret to winning a man's heart through food, the key to baking perfect macarons, tips on hosting unforgettable dinner parties, and how to create a successful blog. More than a celebration of food, Not Quite Nigella is the inspiring and delightful story of how one woman set about turning a dream into a reality.
Download or read book The Art of Natural Cheesemaking written by David Asher and published by Chelsea Green Publishing. This book was released on 2015-06-30 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
Download or read book Gorgonzola s Revenge written by Karen Wallace and published by Barron's Educational Series. This book was released on 1996 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: They're funny and just a little scary. These books have black-and-white illustrations on every page, but the emphasis here is on the written word and its capacity to entertain. Gorgonzola is a ghost mouse who haunts a wonderful house. In this story he must deal with with sharing his home with human, living strangers.
Download or read book A Year in My Kitchen written by Skye Gyngell and published by Random House Digital, Inc.. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A cookbook from an award-winning chef with a produce-first approach to recipes"--Provided by publisher.
Download or read book Lidia s Italy written by Lidia Matticchio Bastianich and published by Knopf. This book was released on 2010-08-18 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.
Download or read book A Table for Friends written by Skye McAlpine and published by Bloomsbury Publishing. This book was released on 2020-07-09 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'This is a beautiful cookbook, full of joyous, life-enriching recipes. I love it.' Nigel Slater 'Its collection of foolproof, elegant recipes calls to mind Nigella Lawson at her best' Vogue A Table for Friends celebrates the joy of eating with friends and family, with over 100 simple and wonderfully inviting recipes that allow you to relax with your loved ones whilst the cooking takes care of itself. Drawing on years of cooking for more people than it ever seemed possible to squeeze into her kitchen, Sunday Times columnist and cookery author Skye McAlpine shares the secrets to her stylish and relaxed way of hosting, setting you up for success whether you're cooking for two or twenty. A Table for Friends has recipes for every occasion, from last-minute weeknight dinners to large celebratory gatherings. Skye's recipes fall into four chapters, Stars, Sides, Sweets and Extras, which allow you to intuitively plan a simple and impressive menu, and, because juggling oven space is one of the biggest challenges when cooking for a crowd, each chapter is ingeniously organised into Throw Together, On The Hob and In The Oven so your menu works best for your mood, your kitchen and your time. Alongside these beautiful, deliciously do-able recipes comes Skye's practical, fuss-free guidance for hosting a stress-free gathering, from what to cook in advance to how to lay the table beautifully, allowing you to step out of the kitchen and relax with your guests. For a super-easy roast why not try her Honey-roast poussins, Butter-&-sage roast pumpkin, Saffron fennel, A really good chicory salad with creamy mustard dressing and Winter fruit & mascarpone tart? Or for a wonderfully soothing pasta supper, Tagliatelle with gorgonzola, pear & walnut and Chocolate chestnut meringue cake is sure to be a crowd-pleaser. This is a cookbook to cook from: a helpful, approachable, down-to-earth kitchen companion that will give you the confidence to gather friends around your table and the inspiration to do so more often. 'It's a winner – a book I'll turn to again and again, especially when friends come over' Delicious magazine
Download or read book The Little Foods of the Mediterranean written by Clifford Wright and published by Harvard Common Press. This book was released on 2003-09-26 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mediterranean food expert Wright presents a jaw-dropping collection of more than 500 recipes for all sorts of traditional Mediterranean appetizers, snacks, and little foods.
Download or read book The Best Things in Life are Cheese written by Ellie Studd and published by Plum. This book was released on 2023-10-31 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover the infinite galaxy of cheese with experts Ellie and Sam Studd, as they share their wealth of knowledge and all the practical info you need to up your cheese game. Learn how to buy and store cheese, pair it perfectly every time and put together a rockstar cheese board. Ellie and Sam guide you through the key categories of cheese - from blues and washed rinds to fresh cheeses such as mozzarella- telling the story of each, explaining how they are made and sharing tasting notes for their favourite cheeses in each category. Then, celebrate cheese in all its oozy glory, with 70 delicious recipes for a casual brunch, midnight snack, date night or picnic with mates. Try summery halloumi and watermelon salad, the best-ever cheese toasties, three genius ways with mac 'n' cheese or baked camembert with caramelised apple and roasted hazelnuts. Get ready to fall (even more!) in love with cheese and arm yourself with all the knowledge you need to select, store, serve, taste and cook with cheese like a true pro. This is a specially formatted fixed-layout ebook that retains the look and feel of the print book.
Download or read book Grilled Cheese Please written by Laura Werlin and published by Andrews Mcmeel+ORM. This book was released on 2011-03-08 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: An award–winning cheese expert shares fifty gourmet variations on the classic comfort food with “the kind of recipes any cheese fanatic might dream about” (Kate Heddings, Food & Wine) In Grilled Cheese, Please!, James Beard Award-winner Laura Werlin elevates the classic grilled cheese sandwich to a culinary center-of-the-plate meal through innovative and delicious recipes. Discover ooey gooey possibilities, such as Say Ole (Two Cheeses, Guacamole, Bacon, and a Corn Chip Crust); Brie, Mozzarella, and Sauteed Pears with Blue Cheese Butter; and Cheddar, Chorizo, Apples, and Pickled Onions on Ciabatta. The recipes are arranged by topics such as Grilled Cheese on the Go, Ethnic-Inspired, Meat and Cheese, and Veggie and Cheese, among others. Grilled Cheese, Please! features full-color photography, along with sections highlighting the best cooking techniques, melting cheeses, and other "best" grilled cheese insights, as well as a list of restaurants, stands, and food trucks taking grilled cheese to new heights across the country.
Download or read book Buon Ricordo written by Armando Percuoco and published by Allen & Unwin Australia. This book was released on 2011 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Italian food is the most accessible, generous and participatory cooking style in the world. Even an absolute beginner can produce meals that are satisfying and impressive. In Buon Ricordo, Armando Percuoco removes the mystique from restaurant food to make you feel as comfortable in your kitchen as he feels in the kitchen of Buon Ricordo. He shows you how to cook great Italian food in many different ways, and teaches you how different techniques can bring out different qualities in them.
Download or read book Gorgonzola Summer written by Elizabeth Hogg and published by Hutchinson. This book was released on 1988 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Pie Squared written by Cathy Barrow and published by Grand Central Publishing. This book was released on 2018-10-23 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: James Beard Award Nominee 2019 for Best Cookbook: Baking and Desserts The delicious new food trend of slab pies that makes it easy to serve sweet or savory pastry to a crowd-or just your family! For those of you who aren't up on your Pinterest food trends, slab pie is just like regular pie-only better (and bigger)! Instead of crimping and meticulously rolling out a round crust, slab pies are an unfussy twist that are perfect for a potluck or dinner party or just a family dinner. Baked on sheet pans, slab pies can easily serve a crowd of people dinner or dessert. Pie Squared includes seventy-five foolproof recipes, along with inventive decoration tips that will appeal to baking nerds and occasional bakers alike. And this fresh, uncomplicated take on pie will surely pique the interest of those who have previously been reluctant to take out their rolling pin. Barrow didn't invent slab pie, but she definitely thinks outside of the crust. In addition to traditional pie dough, she offers more than a dozen crust recipes-from cracker crusts and cornbread crusts to cookie crusts and cheddar cheese crusts. Using these as a base, Barrow then entices readers with both savory and sweet slab pie creations, with recipes like Spinach, Gorgonzola, and Walnut Slab Pie and Curried Chicken Slab Pie to Sour Cream Peach Melba Slab Pie and Grande Mocha Cappuccino Slab Pie. The first book of its kind, this will appeal to lovers of easy food trends like sheet pan suppers and dump cakes. Don't be surprised when you start spying slab pies at your next potluck!
Download or read book Ciao Biscotti written by Domenica Marchetti and published by Chronicle Books. This book was released on 2015-02-24 with total page 153 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Filled with classic recipes, creative innovations . . . The world of twice-baked sweets might seem challenging to new bakers, but Marchetti is a good coach.” —Chicago Tribune Ciao Biscotti is a collection of forty-four authentic biscotti from Italian cooking expert Domenica Marchetti. Studded with nuts, adorned with chocolate, or dotted with dried fruit, biscotti, Italy’s unique twice-baked cookies have a crunchy, toasty, enduring appeal. Perfect for dunking into coffee, tea, or Vin Santo, they’re easy to make; and transform a simple bowl of ice cream or sorbet into a special dessert. With savory ingredients swapped for the sweet ones, biscotti are a delicious accent to a cheese platter. Nibble on traditional flavors such as Hazelnut or Anise, coffeehouse neo-classics like Christmas Cranberry-Pistachio, tempting new versions such as Browned Butter and Toblerone, or savory ones, including Mountain Gorgonzola and Walnut, and taste the perfection of a classic cookie. Ciao biscotti! “Will keep biscotti lovers happy for a very long time . . . Some of the old classics are here, like almond or anise biscotti, but she’s also included some recipes for some not-so-traditional ones like browned butter and Toblerone.” —Ciao Chow Linda “You’ll find yourself turning out batch after batch of these twice-baked delights in your own kitchen . . . packed with tips on technique and ingredients, and clear recipes make the baking easy.” —L’Italo Americano
