Download or read book How to Squeeze a Lemon written by Editors, Contributors, and Readers of Fine Cooking and published by Taunton Press. This book was released on 2010 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of ingenious cooking tidbits, culled from the pages of Fine Cooking magazine. These savvy shortcuts and essential technques will answer questions asked by home cooks everywhere.
Download or read book Lemonade in Winter written by Emily Jenkins and published by Anne Schwartz Books. This book was released on 2012-09-11 with total page 41 pages. Available in PDF, EPUB and Kindle. Book excerpt: A lemonade stand in winter? Yes, that's exactly what Pauline and John-John intend to have, selling lemonade and limeade--and also lemon-limeade. With a catchy refrain (Lemon lemon LIME, Lemon LIMEADE! Lemon lemon LIME, Lemon LEMONADE!), plus simple math concepts throughout, here is a read-aloud that's great for storytime and classroom use, and is sure to be a hit among the legions of Jenkins and Karas fans. "A beautifully restrained tribute to trust and tenderness shared by siblings; an entrepreneurship how-to that celebrates the thrill of the marketplace without shying away from its cold realities; and a parable about persistence." —Publishers Weekly, Starred
Download or read book In the Mix written by Dani Valent and published by . This book was released on 2011 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Take your Thermomix cooking to the next level with this inspiring collection of more than 90 recipes from great chefs, food bloggers and Thermomix consultants." - back cover.
Download or read book The Cookie Bible written by Rose Levy Beranbaum and published by Mariner Books. This book was released on 2021 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate cookie cookbook, from best-selling author of The Baking Bible Rose Levy Beranbaum This is your must-have cookie book, featuring nearly every cookie imaginable, from rustic Cranberry Chocolate Chippers to elegant French macarons, and everything in between--simple drop cookies, rolled-and-cut holiday cookies, brownies and other bars, pretty sandwich cookies, luxurious frosted or chocolate-dipped treats, and much more. With legendary baker Rose Levy Beranbaum's foolproof recipes--which feature detail-oriented instructions that eliminate guesswork, notes for planning ahead, ingenious tips, and other golden rules for success--it's easy to whip up a batch of irresistible, crowd-pleasing cookies anytime, for any occasion. Standout classics and new favorites include: Rose's Dream Chocolate Chip Cookies Lemon Lumpies Black Tahini Crisps Peanut Butter and Jelly Buttons Double Ginger Molasses Cookies Caramel Surprise Snickerdoodles Mom's Coconut Snowball Kisses Chocolate Sablés Gingerbread Folks (with a special sturdy variation for gingerbread houses) Pecan Freezer Squares Brownie Doughnuts Brandy Snap Rolls Plus "extra special" details including homemade Dulce de Leche, Wicked Good Ganache, Lemon Curd, and more
Download or read book Food in Jars written by Marisa McClellan and published by Running PressBook Pub. This book was released on 2012-05-22 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
Download or read book Squeeze My Lemon written by and published by Hal Leonard Corporation. This book was released on 2003 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: "They call it stormy Monday, but Tuesday's just as bad/Wednesday's worse, and Thursday's also sad." There's a lot more to the blues than three chords played on an old beat-up guitar. Squeeze My Lemon is a collection of some of the best bluues lines ever recorded. From birth ("Born under a bad sign/I've been down since I began to crawl") to death ("Everybody wants to go to heaven/But nobody wants tto die") and everything in between, this volume quotes classic blues phrases by ssongwriter/artists B.B. King, Bessie Smith, Muddy Waters, T-Bone Walker, Robert JJohnson and many, many others. Compiled by award-winning author/Grammy-nominated record producer Randy Poe, Squeeze My Lemon: A Collection of Classic Blues Lyriics features classic photos of many leading blues artists. A great gift book, itt is highly entertaining not only for blues lovers, but for anyone who appreciatees great lyrics. Categorized by subject matter (Love - Or the Lack Thereof, Bluess and Booze, Blues Behind Bars, Make Mine a Double Entendre, etc.), Squeeze My Lemmon is a book you'll return to - and quote from - again and again.
Download or read book The Food of Morocco written by Paula Wolfert and published by A&C Black. This book was released on 2012-01-01 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Paula Wolfert's name is synonymous with revealing the richres of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional food of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced hariria (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savoury breast of lamb stuffed with couscous and dates. The recipes are clear and inviting, and infused with the author's unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavour and emphasise the accessibility of once hard-to-find ingredients such as saffron, argan oil and Moroccan cumin seed.
Download or read book 1000 Ways to Squeeze a Lemon written by Danai Daska and published by . This book was released on 2024-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book One Hour Cheese written by Claudia Lucero and published by Workman Publishing Company. This book was released on 2014-05-06 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Make fresh cheese at home—in under an hour! Through recipes that are specific, accessible, and rated easy, easier, and easiest, Claudia Lucero shows step-by-step—with every step photographed in full color—exactly how to make sixteen fresh cheeses at home, in an hour or less, using commonly available ingredients and tools. Just as tasty are the recipes that accompany each cheese, from No-Bake Cheese Tartlet (top it with fresh blue berries) to Squeaky “Pasta” Primavera (cheese curds that stand in for the pasta). One-Hour Cheese also shows how to make butter, ghee, and yogurt. Plus, all about milk choices, rennet, all-natural flavors, shaping, storage, and more—it’s a complete beginning cheesemaker’s education.
Download or read book The Jewelled Kitchen written by Bethany Kehdy and published by Watkins Media Limited. This book was released on 2016-08-23 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kehdy's cookbook is an inspired collection of classics and innovative dishes from a part of the world which, at the moment, is enjoying its overdue place in the sun. Her contribution and original, thoughtful and delicious. Go get it! --Yottam Ottolenghi Bethany Kehdy is renowned for the contemporary Middle Eastern and North African recipes that she publishes on her blog (dirtykitchensecrets.com). A Lebanese-American born in Houston, Texas and brought up in Lebanon, she spent countless hours learning to cook with her perfectionist teta (grandmother), her vivacious dad and her spirited aunts. Her recipes are a harmonious balance of classic and contemporary, as she draws upon her childhood roots while adding her own personal twist to these iconic recipes. The cuisines from the Middle East and North Africa share many diverse influences and gorgeous key ingredients and spices, such as pomegranates, figs, pine nuts, saffron and sumac. Passionate about food and her heritage, this former Miss Lebanon showcases the sheer brilliance of the dishes of the Levant. Try a fragrant Fish Tagine with Preserved Lemons with Moroccan flavours; fiery Lamb Shanks with Butterbeans and Tomatoes from Lebanon; or delicately spiced Chicken, Walnuts and Pomegranate Stew with its Persian influences. Cuisines across the region are covered, including Egyptian, Palestinian, Syrian, Turkish, Iraqi and Jordanian. You'll find yourself drawn into a whole new world and a whole new way of cooking.
Download or read book The Zero Waste Chef written by Anne-Marie Bonneau and published by Penguin. This book was released on 2021-04-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: *SHORTLISTED for the 2021 Gourmand World Cookbook Award* *SHORTLISTED for the 2022 Taste Canada Award for Single-Subject Cookbooks* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.
Download or read book Kale Caramel written by Lily Diamond and published by Simon and Schuster. This book was released on 2017-05-02 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Born out of the popular blog Kale & Caramel, this sumptuously photographed and beautifully written cookbook presents eighty recipes for delicious vegan and vegetarian dishes featuring herbs and flowers, as well as luxurious do-it-yourself beauty products. Plant-whisperer, writer, and photographer Lily Diamond believes that herbs and flowers have the power to nourish inside and out. “Lily’s deep connection to nature is beautifully woven throughout this personal collection of recipes,” says award-winning vegetarian chef Amy Chaplin. Each chapter celebrates an aromatic herb or flower, including basil, cilantro, fennel, mint, oregano, rosemary, sage, thyme, lavender, jasmine, rose, and orange blossom. Mollie Katzen, author of the beloved Moosewood Cookbook, calls the book “a gift, articulated through a poetic voice, original and bold.” The recipes tell a coming-of-age story through Lily’s kinship with plants, from a sun-drenched Maui childhood to healing from heartbreak and her mother’s death. With bright flavors, gorgeous scents, evocative stories, and more than one hundred photographs, Kale & Caramel creates a lush garden of experience open to harvest year round.
Download or read book The Nourished Kitchen written by Jennifer McGruther and published by Ten Speed Press. This book was released on 2014-04-15 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: A cookbook from the author of the popular website Nourished Kitchen, featuring 175 recipes based on the "traditional foods" philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods. The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense, real food, and values quality, environment, and community over the convenience of processed, additive-laden products that are the norm on grocery store shelves. Based on the research of Weston A. Price, who studied the diets of indigenous peoples to understand the relationship between nutrition and health, a traditional foods diet avoids processed ingredients, but allows meat, animal fat, and grains. It embraces cultured dairy, such as kefir and yogurt, that contain beneficial bacteria; fermented foods, such as sauerkraut and kombucha, that are rich in probiotics; and organ meats that are packed with vitamins and minerals. It also celebrates locally grown foods. By choosing ingredients from nearby sources, you create a stronger connection to your food, and have a better understanding what you’re eating and how it was produced. In The Nourished Kitchen, Jennifer McGruther guides you through her traditional foods kitchen and offers more than 160 recipes inspired by the seasons, land, and waters around her. In the morning, fuel up with Eggs Poached in Fiery Tomato Sauce. On a hot summer day, Cucumber Salad with Dill and Kefir is a cooling side dish, and on a chilly fall evening, Barley in Broth with Bacon and Kale offers comfort and warmth. Old-Fashioned Meat Loaf with Gravy makes a hearty family meal, while Chicken in Riesling with Peas can be the centerpiece of an elegant supper. Satisfy your sweet tooth with Maple-Roasted Pears, and quench your thirst with naturally fermented Vanilla Mint Soda. With the benefit of Jennifer’s experience, you can craft a loaf of Whole Wheat and Spelt Sourdough Bread and stock your kitchen with Spiced Sour Pickles with Garlic. The Nourished Kitchen not only teaches how to prepare wholesome, nourishing foods, but also encourages a mindful approach cooking and a celebration of old-world culinary traditions that have sustained healthy people for millennia. Whether you’re already a practitioner of the traditional foods lifestyle or simply trying to incorporate more natural, highly nutritious foods into your routine, you will find plenty to savor in The Nourished Kitchen.
Download or read book Meehan s Bartender Manual written by Jim Meehan and published by Ten Speed Press. This book was released on 2017-10-17 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A knowledge-filled tome for true cocktail nerds or those aspiring to be” (Esquire), from one of the world’s most acclaimed bartenders WINNER OF THE JAMES BEARD AWARD • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® FOR BEST NEW COCKTAIL OR BARTENDING BOOK • IACP AWARD FINALIST Meehan’s Bartender Manual is acclaimed mixologist Jim Meehan’s magnum opus—and the first book of the modern era to explain the bar industry from the inside out. With chapters that mix cocktail history with professional insights from experts all over the world, this deep dive covers it all: bar design, menu development, spirits production, drink mixing technique, the craft of service and art of hospitality, and more. The book also includes recipes for 100 cocktails culled from the classic canon and Meehan’s own storied career. Each recipe reveals why Meehan makes these drinks the way he does, offering unprecedented access to a top bartender’s creative process. Whether you’re a professional looking to take your career to the next level or an enthusiastic amateur interested in understanding the how and why of mixology, Meehan’s Bartender Manual is the definitive guide.
Download or read book Liquid Intelligence The Art and Science of the Perfect Cocktail written by Dave Arnold and published by W. W. Norton & Company. This book was released on 2014-11-10 with total page 893 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.
Download or read book Our Best Bites written by Sara Smith Wells and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes plastic insert with equivalent measurements and metric conversions.
Download or read book Once Upon a Chef Weeknight Weekend written by Jennifer Segal and published by Clarkson Potter. This book was released on 2021-09-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
