Download or read book Something Old Something New written by Tamar Adler and published by Scribner. This book was released on 2019-08-06 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: The award-winning, bestselling author of An Everlasting Meal “revitalizes classics and long-forgotten dishes, bringing them into this century with verve and ease” (Bon Appetit) in this “lovely and literary” (Vogue.com) cookbook. Many dishes that once excited our palates—like oysters Rockefeller, steak Diane, cheese and walnut soufflés—have disappeared from our tables and, in some cases, from our memories. Creating a unique culinary history, Tamar Adler, a Vogue and New York Times writer and Chez Panisse alum, has collected more than a hundred recipes from old cookbooks and menus and enlivened, updated, and simplified them. Adler’s approach to these dishes involves ample use of acid and herbs, pared down techniques, and contemporary ways of serving. Seasonal menus, wine pairings suggested by sommelier Juliette Pope, gorgeous watercolor drawings by artist Mindy Dubin, and a foreword by influential food critic Mimi Sheraton add to this “personal, nostalgic journey…as much about the writing as it is about the cooking” (The New York Times Book Review). Adler has created a unique culinary history, filled with delicious recipes and smart, witty prose. It is destined to become a modern classic.
Download or read book The New York Times Cooking No Recipe Recipes written by Sam Sifton and published by Ten Speed Press. This book was released on 2021-03-16 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.
Download or read book Little Old Lady Recipes written by Meg Favreau and published by Quirk Books. This book was released on 2013-11-26 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrity chefs? Immersion blenders? Who needs ’em?!? This charmingly unique comfort food cookbook is chock-full of delicious home cooked recipes, hilarious advice and vintage images Meet the extraordinary women who create potluck dinners, church socials, and the best desserts you’ve ever tasted. Every page features their simple, no-frills recipes along with gorgeous photography of the chefs and generous portions of kitchen table wisdom. (“Butter comes from a cow. Tell me where the heck margarine comes from, and then maybe I’ll eat it!”) These satisfying and nostalgic recipes include: • pot roast • meat loaf • dumplings • corn bread • fried chicken • bundt cake and other old-time favorites So ditch the food processor, stop wasting money on overpriced organic frozen dinners, and start enjoying the classic dishes that our aunties and grandmothers have made for generations!
Download or read book Crazy Sweet Creations written by Ann Reardon and published by Mango Media Inc.. This book was released on 2021-06-15 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to Cook That Dessert Cookbook: Pastries, Cakes and Sweet Creations “How to Cook That is the most popular Australian cooking channel in all the world, and it’s not hard to see why.” ―PopSugar Editors' pick: Best Cookbooks, Food & Wine #1 Best Seller in Chocolate Baking, Confectionary Desserts, Pastry Baking, Garnishing Meals, Holiday Cooking, Main Courses & Side Dishes, Cookies, Cooking by Ingredient, and Pie Baking Offering a fun-filled step-by-step dessert cookbook, Ann Reardon teaches you how to create delicious and impressive pastries, cakes and sweet creations. Join food scientist Ann Reardon, host of the award-winning YouTube series How to Cook That, as she explores Crazy Sweet Creations. An accomplished pastry chef, Reardon draws millions of baking fans together each week, eager to learn the secrets of her extravagant cakes, chocolates, and eye-popping desserts. Her warmth and sense of fun in the kitchen shines through on every page as she reveals the science behind recreating your own culinary masterpieces. For home cooks and fans who love their desserts, cakes, and ice creams to look amazing and taste even better. Take your culinary creations to influencer status. You’ll also: Learn to make treats that get the whole family cooking Create baked goods that tap into beloved pop culture trends Impress guests with beautiful desserts Readers of dessert cookbooks like Dessert Person, Sally's Cookie Addiction, Tartine, Mastering the Art of French Cooking, Joshua Weissman: An Unapologetic Cookbook, or 100 Cookies will love How to Cook That: Crazy Sweet Creations.
Download or read book Kitchen Essays written by Agnes Jekyll and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Witty and historically insightful essays on English cooking--first published in the Times in the early 1920s.
Download or read book Deja Food written by Mary-Anne Boermans and published by Random House. This book was released on 2017-05-25 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mary-Anne Boermans believes passionately that traditional British food, refined over centuries, can be tastier, healthier, more exciting and easier to prepare than anything mass-produced. Moreover, by following the collective wisdom of our culinary ancestors we can both save money and drastically reduce food wastage. DEJA FOOD is a return to the food of times past. It is how we used to eat, being inventive with the less expensive cuts of meat, using richly flavoured leftovers to create stunning new dishes, making the most of seasonal ingredients served simply and deliciously in ways we have forgotten. It’s frugal, but full of flavour, deliciously different, yet proudly traditional. This delectable collection includes recipes for meat, poultry, game, offal, vegetable and fish. There are skinks, hashes, puddings and pies. Goose, shrimp, parsnips et al will be potted, stewed and fricasseed into hearty, flavourful food that stands up to the best modern recipes. And Mary-Anne will reveal the fascinating stories behind the dishes. DEJA FOOD is real food, perfected over centuries, that is just as mouth-watering today as it was then.
Download or read book Rare Recipes Old and New written by Veltin School (New York, N.Y.). Cook Book Committee and published by . This book was released on 1923 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Painter s Kitchen written by Margaret Wood and published by . This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Voices of laughter and comic relief are a timeless, vital aspect of Hispanic culture. In this book practical jokes, pranks, slips-of-the-tongue, hyperbole, and slapstick are given in English and regional Spanish.
Download or read book Better Homes and Gardens New Cook Book written by Better Homes and Gardens and published by Meredith Books. This book was released on 2006 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely revised and updated with a fresh new design. More than 1,400 recipes—tested and perfected in the Better Homes and Gardens Test Kitchen--including 400+ quick and easy ones. All-new 20-Minute chapter, which includes more than 45 fast meal solutions. More recipes on your favorite topics: Cookies, Desserts, Grilling and Slow Cooker. Plus, the Grilling chapter now features recipes for the turkey fryer and more recipes for the smoke cooker. At-a-glance icons identify Easy, Fast, Low-Fat, Fat-Free, Whole Grain, Vegetarian, and Favorite recipes. Simple menu ideas featured in every main-dish chapter. Updated Cooking Basics chapter includes need-to-know kitchen survival advice including food safety, make-ahead cooking, must-have timesaving kitchen gadgets and emergency substitution charts. Essential need-to-know information now conveniently located at the front of each chapter for easy reference helps ensure cooking success. More than 800 full-color photos of finished dishes, how-to demonstrations and food IDs. Hundreds of hints and tips, plus easy-to-read cooking charts. Bonus Material: Exclusive to cookbook buyers, an online menu component offers hundreds of menu ideas and more than 75 bonus recipes.
Download or read book Alexander Dumas Dictionary Of Cuisine written by Dumas and published by Routledge. This book was released on 2014-01-21 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 2005. A cookery book by the author of The Three Muskateers and The Count of Monte Cristo may seen an improbability. Yet Alexandre Dumas was an expert cook- his love of food was said to be equalled only by his love of women - and his Great Dictionary of Cuisine, written to be read by worldly people and used by professionals and published posthumously in 1873, it is a masterpiece in its own right. This abridged version of the Dictionary is designed to be both useful and entertaining. A glance at the Index will show that there are hundreds of recipes - for sauces, soups, meat, fish, eggs, poultry and game - not all kitchen-tested with modern ingredients, but well within the scope of an experienced and imaginative cook.
Download or read book The Vintage Baker written by Jessie Sheehan and published by Chronicle Books. This book was released on 2018-05-15 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the Washington Post’s Best Cookbooks of the Year: “Just reading it puts me in a very happy place.” —Nigella Lawson Designed with fetching retro patterns and illustrations alongside luscious photography, this cookbook features blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s, rendered with irresistible charm for modern tastes. Here are more than fifty cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers and collectors of vintage cookbooks or kitchenware, this little collection is a gem. “A sweet blend of cheeky nostalgia and modern-day baking innovation. Expect to find revamps of classic standards like silky Bavarian Pie with a Mexican Hot Chocolate twist, rich Devil’s Food Cake with espresso undertones, and a glossy chocolate- and ginger-glazed update of Molasses Doughnuts.” —Bake From Scratch Magazine “Ms. Sheehan has elevated vintage baking and cooking to a fancier standard.” —GeekMom
Download or read book The Sprouted Kitchen written by Sara Forte and published by Ten Speed Press. This book was released on 2012-08-28 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.
Download or read book Caribbean Recipes written by LaurelAnn Morley and published by Morley. This book was released on 2006-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Caribbean Recipes "Old & New"is a comprehensive Caribbean cookbook with over 400 recipes, some originals plus new recipes created in the Caribbean style of cooking. Many recipes come from the author’s restaurant, "The Cove" in Barbados. The book is written in the style of a family memoir as the author tells of gatherings and cooking experiences throughout her life. The book includes some of the author’s biography, hints and substitutes concerning food preparation, and a glossary of Caribbean foods. Each chapter is color-coded in bright Caribbean colors and contains a little story followed by the appropriate recipes and food photography. The pages are illustrated with original watercolor art sketches done by the author’s father, Gordon Parkinson, who is an artist well known throughout the Caribbean. The book is printed in large font for ease of reading, with recipes that are easy to follow. It also contains a page at the end entitled "My own recipes" for you to add any new or given Caribbean recipes.
Download or read book An Everlasting Meal written by Tamar Adler and published by Simon and Schuster. This book was released on 2011-10-18 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: In An Everlasting Meal, Tamar Adler has written a book that “reads less like a cookbook than like a recipe for a delicious life” (New York magazine). In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world’s great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have. An empowering, indispensable work, An Everlasting Meal is an elegant testimony to the value of cooking.
Download or read book The Irish Pub Cookbook written by Margaret M. Johnson and published by Chronicle Books. This book was released on 2013-02-01 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than seventy amazing Irish pub recipes, from the classic favorites you love to the contemporary specialties sure to delight. Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a “ball of malt.” The food’s not bad either—as The Irish Pub Cookbook so deliciously demonstrates. It’s a celebration of more than seventy pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety. There’s shepherd’s pie, fish and chips, seafood chowder, and whiskey bread pudding for those with a taste for the quintessential. Contemporary specialties such as Bacon, Blue Cheese, and Courgette Soup; Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking’s richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when The Irish Pub Cookbook is in the kitchen. Praise for The Irish Pub Cookbook “In The Irish Heritage Cookbook, Johnson continues on her mission to inform Americans that contemporary Irish cooking means not just a rustic, stick-to-your-ribs Irish Stew with Brown Soda Bread, but also Green Tomato Tarte Tatin, as original and sophisticated as one found anywhere in Europe. The book reads like a tourist itinerary for hungry pub crawlers . . . and shares history on favorite pubs and their famous and infamous patrons and proprietors. Leigh Beish’s full-page photos deliver elegant interpretations of humble pub grub like Bacon and Cabbage, and Ploughman’s Lunch.” —Publishers Weekly
Download or read book COOKERY AND DINING IN IMPERIAL ROME Apicius written by Joseph Dommers Vehling and published by Independently Published. This book was released on 2020-11-07 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: Apicius is a collection of Roman cookery recipes, thought to have been compiled in the 1st century AD and written in a language in many ways closer to Vulgar than to Classical Latin; later recipes using Vulgar Latin (such as ficatum, bullire) were added to earlier recipes using Classical Latin (such as iecur, fervere). Based on textual analysis, the food scholar Bruno Laurioux believes that the surviving version only dates from the fifth century (that is, the end of the Roman Empire): "The history of De Re Coquinaria indeed belongs then to the Middle Ages".The name "Apicius" is taken from the habits of an early bearer of the name, Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century AD during the reign of Tiberius. He is sometimes erroneously asserted to be the author of the book pseudepigraphically attributed to him.Apicius is a text to be used in the kitchen. In the earliest printed editions, it was usually called De re coquinaria (On the Subject of Cooking), and attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "API CAE" or rather because a few recipes are attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). It is also known as De re culinaria.
Download or read book The Jemima Code written by Toni Tipton-Martin and published by University of Texas Press. This book was released on 2022-07-01 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.
