Download or read book The Fiddlehead Cookbook written by Nancy DeCherney and published by Macmillan. This book was released on 1993-08-15 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Fiddlehead Restaurant and Bakery has been a Juneau tradition since 1978, when its founder established a menu that celebrated Alaska's bounty of fresh, delicious ingredients and its jubilant spirit of adventure. In this lively and eclectic cookbook, the Fiddlehead Restaurant teams presents 150 of its most acclaimed, sought-after recipes. The colorful collection ranges from fresh Alaskan salmon and halibut to robust soups and sandwiches, light and healthy pasta dishes, grilled meats and stir fry, authentic sourdough breads, edible greens, wild berries, and extraordinarily delicious desserts--all prepared with creative flair and old-fashioned neighborliness that have made the Fiddlehead famous. Interspersed throughout are fascinating sidebars on such Alaskan passions as berry picking and glacier picnics, the fine art of smoking fish or preparing a while poaching salmon for holiday entertaining, and the springtime search for wild edibles like fiddlehead ferns, fireweed, beach asparagus, and morel mushrooms. Brimming with Alaskan freshman and pride, The Fiddlehead Cookbook will delight everyone who longs to shares in this generous coastal cuisine.
Download or read book The Fiddlehead Cookbook written by Nancy DeCherney and published by St Martins Press. This book was released on 1991 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of recipes from Juneau, Alaska's, renowned Fiddlehead Restaurant includes recipes for appetizers, soups, sandwiches, seafood salads, main dishes, breads, desserts, and special sauces and dressings
Download or read book Fiddleheads Fairies written by Nannette Sawtelle Richford and published by CreateSpace. This book was released on 2014-05-01 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: Richford takes you on a journey back in time when fiddleheading was a Rite of Passage bridging the distance between winter and spring, and quickly brings you up to speed with everything you need to know about picking and cooking fiddleheads. With over 75 recipes for fiddleheads, and a generous helping of fairy lore sprinkled amid the pages, there is something for everyone. Rumor has it that this book has been blessed by fairies, but you'll have to read it for yourself to decide. -- From back cover
Download or read book The Lost Kitchen written by Erin French and published by Clarkson Potter. This book was released on 2017-05-09 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.
Download or read book The Complete Salad Cookbook written by America's Test Kitchen and published by America's Test Kitchen. This book was released on 2021-04-27 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover your inner salad genie with this creative cookbook. Over 230 recipes, ingredient information, and tips, make this the only cookbook you'll ever need to make innovative, stunning, and satisfying salads. What does salad have the potential to be? An exciting mix of color, crunch, and flavor: Peaches over silken burrata; oil spiced with curry leaves on crunchy carrots flavored with lime and cilantro; Southwest Beef Salad with Cornbread Croutons. Explore the creative possibilities of salads, learn how to build and layer unique flavor combinations and embrace ingredients from barley, octopus, and miso to radiccchio, pattypan squash, and pears. These ATK dishes will be the star of the table. Our recipes feature salads like Pea Green Salad with Warm Apricot-Pistachio Vinaigrette and Tomato Salad with Steak Tips as well as Crispy Eggplant Salad, and riffs on classics: Caesar salad with grilled romaine or pasta salad with One-Pot Pasta Salad with Chicken (and tomatoes, olives, pepperoncini, green beans, arugula, feta). Sidebars highlight surprising salad ingredients such as couscous, purslane, curry powder, and radicchio. You'll also acquire ideas and inspiration to assemble your own salads in The Architecture of a Green Salad, with great tips on mixing and matching ingredients, flavors, and textures. The Salad Bar chapter equips you with an assortment of dressings, toppings, infused oils, and spice blends like za'atar. This is the cookbook you pull out when you want inspiration for dinner and a feast for the eyes.
Download or read book Cooking with Shelburne Farms written by Melissa Pasanen and published by Avery. This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents one hundred regionally inspired recipes by the staff of the New England farm dedicated to its use of sustainable rustic foods and featuring options that can be prepared using a combination of fresh ingredients and produce from local farms.
Download or read book Food from Northern Laos written by Dorothy Culloty and published by Galangal Press. This book was released on 2010 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The little known cultures and cuisine of northern Laos are reflected in the recipes of its local ethnic groups and Luang Namtha Province's premiere ecotourism lodge. Eighty-eight dishes from Lao, Kmhmu', Tai Dam, Tai Yuan, Tai Lue and Akha are presented in clear, simple recipes..."--Back cover.
Download or read book Cold Weather Cooking written by Sarah Leah Chase and published by Workman Publishing. This book was released on 1990-01-01 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gathers winter recipes for soups, salads, meat, poultry, seafood, vegetables, breads, and desserts
Download or read book Cook Real Hawai i written by Sheldon Simeon and published by Clarkson Potter. This book was released on 2021-03-30 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, NPR, Taste of Home, Vice, Serious Eats Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.
Download or read book In Season written by Rob Patronite and published by Penguin. This book was released on 2012-10-25 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on the popular column by New York Magazine food editors Rob Patronite and Robin Raisfeld, In Season collects more than 150 recipes from the country’s finest chefs and restaurants, using fresh farmers’ market ingredients—with essays and recipes by Mario Batali, David Chang, Michael Anthony, Anita Lo, Wylie Dufresne, April Bloomfield, Momofuku Noodle Bar, and more. How popular has local and seasonal eating become? As chefs and home cooks have been discovering—or rediscovering—anticipating and celebrating ingredients at their seasonal peak is one of life’s culinary pleasures. Farmers’ markets throughout the country have become mesmerizing places to browse, but what should you actually do with all those fiddlehead ferns, parsnips, and Satsuma mandarins? In this beautifully illustrated and user-friendly cookbook, editors Rob Patronite and Robin Raisfeld have collected fresh, unique recipes from celebrated chefs for a vast array of ingredients, all easily adapted to casual at-home cooking. With well-rounded offerings for plentiful meals and holiday menus, In Season is a perennial source of inspiration for experienced and novice cooks alike. As the holidays approach, enjoy festive and delicious recipes from the country’s finest chefs and restaurants such as: Zak Pelaccio’s Oyster Omelette — François Payard’s Brown Butter Roasted Pears — Balthazar Bakery’s Ginger Citrus Tea — Jonathan Waxman’s Pan-Roasted Cauliflower with Anchovy — Frankies Sputino’s Orechiette with Horseradish and Parmesan — Kurt Gutenbrunner’s Roast Christmas Goose – Bobby Flay’s Hoppin’ John Risotto
Download or read book Maine Bicentennial Community Cookbook written by Karl Schatz and published by Islandport Press. This book was released on 2020-06-16 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This celebration of the tradition of the community cookbook is a collection of 200 recipes celebrating Maine's rich culinary past, delicious present, and exciting future. It features recipes from everyday families and home cooks to award-winning chefs and notable Mainers.
Download or read book Preserving Wild Foods written by Raquel Pelzel and published by Storey Publishing, LLC. This book was released on 2012-11-06 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!
Download or read book The New England Cookbook written by Brooke Dojny and published by Harvard Common Press. This book was released on 1999 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: In The New England Cookbook, Brooke Dojny picks up the strands of culinary influence and provides, in 350 recipes and plenteous anecdotes, a portrait of the way New Englanders cook today.
Download or read book The Vermont Farm Table Cookbook written by Tracey Medeiros and published by The Countryman Press. This book was released on 2013-05-06 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: For farm-to-table cooking and dining like you've never seen it, Vermont is the place. Small, independent farms are the lifeblood of Vermont’s agriculture, from the sweetcorn grower to the dairy goat farmer to the cheesemaker whose locally sourced goat milk chevre becomes the heart of a new dish by a chef in Montpelier. While this farm-to-table cycle may be a phenomenon just hitting its stride in the United States, it has long been away of life in Vermont, part of the ethos that Vermonters use to define themselves. As such, Vermont exemplifies a standard of small-scale, community-minded, unadulterated agriculture that has become a national model. When Tracey Medeiros wrote Dishing Up Vermont in 2008, she wanted to showcase the chefs and restaurateurs who were dazzling taste buds with their fresh, whole-food creations. With The Vermont Farm Table Cookbook, Medeiros has traversed the Green Mountain State once again, in search of not only those celebrated chefs but the hard-working farmers who provide them with their fresh and wholesome ingredients as well. Collecting their stories and some 125 of their delicious, rustic-yet-refined, Vermont inspired recipes, Medeiros presents an irresistible gastronomic portrait of this singular state. Classics like Vermont Cheddar Soup and exciting innovations like Ramp Dumplings or Raisin Hell Pie will send you racing to your local farmers’ market in search of the ingredients. And with dishes that shout “only in Vermont,”like Wood-Fired Blueberry Pizza or Beer-Battered Fiddleheads, no matter where you are you’ll want to transform your tried-and-true menus into fresh and flavorful Vermont farm table suppers. Tracey Medeiros is a freelance food writer, food stylist, and recipe developer and tester. She writes a weekly food column for the Essex Reporter and the Colchester Sun and writes the Edible Farm column for Edible Green Mountains Magazine. Medeiros is also the author of Dishing Up Vermont. She lives in Essex Junction, VT.
Download or read book The Hay Day Country Market Cookbook written by Kim Rizk and published by . This book was released on 1998 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since 1978, when the first of its country markets opened in Westport, Connecticut, Hay Day has been a celebrated purveyor of the finest farmstand produce, breads, pastries, cheeses, comestibles, provisions, and take-out fare. Twenty years later, after having helped shape America's culinary revolution, Hay Day presents 250 of the recipes that keep its customers coming back again and again. Reflecting its passion for quality, freshness, inventiveness, and character, The Hay Day Country Market Cookbook mirrors the way the country cooks and eats today. It's not about trends or gimmicks, but about ingredients and a love for sound, deep, palate-pleasing flavor. About the delicious simplicity of Veal Chops in Mustard Sauce, the tangy surprise of Lemon Chevre Chicken, the perfection of the perfect Maryland Crab Cake. It's about the sophisticated--Wilted Radicchio with Gorgonzola and Walnuts--and the down-to-earth--Chunky Tomato and Bacon Soup. And it's about the integrity of cooking in concert with the seasons--New Potatoes and Fiddlehead Ferns in spring, Grilled Duck with Citrus Cherry Relish in summer, Wild Rice and Cranberries in fall, Rosy Root Vegetable Chili for the dead of winter. Now even without a Hay Day in town, you can still get the best market-based, seasonal dishes around.
Download or read book The Alaska Homegrown Cookbook written by Alaska Northwest Books and published by Graphic Arts Books. This book was released on 2011-07-31 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Compiled by the editors of Alaska Northwest Books, The Alaska Homegrown Cookbook contains the best recipes from dozens of Alaska Northwest cookbooks published over the past forty years. It includes appetizers, salads and soups, native fruits and vegetables, baking and desserts, beef, poultry and of course, seafood. In addition there is a section on recipes for wild game as well as side dishes, and even beverages such as Alaska Cranberry Tea. Here are over 200 of the best recipes from the Last Frontier with an introduction by Alaskan chef, Kirsten Dixon. Illustrated with line drawings and black and white photos. A must have for Native Alaskans and visitors alike.
Download or read book Beat That Cookbook written by Ann Hodgman and published by Houghton Mifflin Harcourt. This book was released on 1999-10-07 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: Collection of Ann Hodgman's best recipes and the best of those sent in by her readers.
