Download or read book The Kitchen Ecosystem written by Eugenia Bone and published by Clarkson Potter. This book was released on 2014-09-30 with total page 1468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Paradigm-shifting, The Kitchen Ecosystem will change how we think about food and cooking. Designed to to create and use ingredients that maximize flavor, these 400 recipes are derived from 40 common ingredients--from asparagus to fish to zucchini--used at each stage of its "life cycle": fresh, preserved, and in a main dish. Seasoned cooks know that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. That synchronicity is a kitchen ecosystem. For the farmers market regular as well as a bulk shopper, for everyday home cooks and aspirational ones, a kitchen ecosystem starts with cooking the freshest in-season ingredients available, preserving some to use in future recipes, and harnessing leftover components for other dishes. In The Kitchen Ecosystem, Eugenia Bone spins multiple dishes from single ingredients: homemade ricotta stars in a pasta dish while the leftover whey is used to braise pork loin; marinated peppers are tossed with shrimp one night and another evening chicken thighs and breast simmer in that leftover marinade. The bones left from a roast chicken bear just enough stock to make stracciatella for two. The small steps in creating “supporting ingredients” actually saves time when it comes to putting together dinner. Delicious food is not only a matter exceptional recipes—although there are an abundance of those here. Rather, it is a matter of approaching the kitchen as a system of connected foods. The Kitchen Ecosystem changes the paradigm of how we cook, and in doing so, it may change everything about the way we eat today.
Download or read book Cooking with Scraps written by Lindsay-Jean Hard and published by Workman Publishing. This book was released on 2018-10-30 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!” —Amanda Hesser and Merrill Stubbs, cofounders of Food52 In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure. Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time. “I love this book because the recipes matter...show[ing] us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place.” —Eugenia Bone, author of The Kitchen Ecosystem “Packed with smart, approachable recipes for beautiful food made with ingredients that you used to throw in the compost bin!” —Cara Mangini, author of The Vegetable Butcher
Download or read book The Minimalist Kitchen written by Coleman, Melissa and published by Time Inc. Books. This book was released on 2018-04-10 with total page 619 pages. Available in PDF, EPUB and Kindle. Book excerpt: The practical art of making more with less--in the kitchen! Melissa Coleman, the creator of the popular design and lifestyle blog The Faux Martha, shares her refreshingly simple approach to cooking that delivers beautiful and satisfying meals using familiar ingredients and minimal kitchen tools. The Minimalist Kitchen includes 100 wholesome recipes that use Melissa's efficient cooking techniques, and the results are anything but ordinary. You'll find Biscuits with Bourbon-Blueberry Quick Jam, Pesto Garden Pasta with an easy homemade pesto, Humble Chuck Roast that's simple to prepare and so versatile, Roasted Autumn Sweet Potato Salad, Stovetop Mac and Cheese, and Two-Bowl Carrot Cupcakes. While The Minimalist Kitchen helps tackle one of the home's biggest problem areas Ñthe kitchenÑthis book goes beyond the basics of clearing out and cleaning up, it also gives readers practical tips to maintain this simplified way of life. Melissa shows you how to shop, stock your pantry, meal plan without losing your mind, and most importantly, that delicious food doesnÕt take tons of ingredients or gadgets to prepare. This streamlined way of cooking is a breath of fresh air in modern lives where clutter and distraction can so easily take over.
Download or read book The Hot Bread Kitchen Cookbook written by Jessamyn Waldman Rodriguez and published by Clarkson Potter. This book was released on 2015-10-13 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bake authentic multiethnic breads from the New York City bakery with a mission, with The Hot Bread Kitchen Cookbook, Yahoo Food's Cookbook of the Year. At first glance Hot Bread Kitchen may look like many other bakeries. Multigrain sandwich loaves, sourdough batards, baguettes, and Parker House rolls line the glass case up front in the small shop. But so, too, do sweet Mexican conchas, rich m’smen flatbreads, mini bialys sporting a filling of caramelized onion, and chewy Indian naan. In fact, the breads are as diverse as the women who bake them—because the recipes come from their homelands. Hot Bread Kitchen is a bakery that employs and empowers immigrant women, providing them with the skills to succeed in the culinary industry. The tasty corollary of this social enterprise is a line of authentic breads you won’t find anywhere else. Featured in some of New York City’s best restaurants and carried in dozens of retail outlets across the country, these ethnic gems can now be made at home with The Hot Bread Kitchen Cookbook.
Download or read book The Bordeaux Kitchen written by Tania Teschke and published by Primal Nutrition. This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than a cookbook, The Bordeaux Kitchen merges of French cuisine, wine, and culture with the primal/paleo/ancestral eating style. Enjoy an assortment of delicious recipes with wine pairing guidance, as well as a comprehensive education on how ancestral eating can improve your health and enjoyment of life. The beautiful illustrations and rich descriptive text will make you an expert in French wine and cuisine in no time--and keep you aligned with the primal/paleo/ancestral health principles that have exploded in popularity across the globe in recent years. Every home cook who loves food and sharing it with family and friends will be inspired by The Bordeaux Kitchen.
Download or read book Coyote at the Kitchen Door written by Stephen DeStefano and published by Harvard University Press. This book was released on 2010-01-15 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: A moose frustrates commuters by wandering onto the highway; an alligator suns himself in a strip mall parking lot. DeStefano draws on decades of experience as a biologist and conservationist to examine the interplay between urban sprawl and wayward wildlife. He asks us to rethink the meaning of progress and create a new suburban wildlife ethic.
Download or read book Tools for Food written by Corinne Mynatt and published by Hardie Grant Publishing. This book was released on 2021-09-23 with total page 924 pages. Available in PDF, EPUB and Kindle. Book excerpt: Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2022) Tools For Food explores the history of 250 of our most-loved and intriguing kitchen items and how they've changed the way we live. From 12th century Mongolian fire pots, to 17th century Chinese scissors, from beloved Tupperware food containers to the iconic Alessi lemon squeezer, this culinary journey covers well-loved items, as well as lesser known objects. From primitive tools to high-end objects conceived by brands such as Le Creuset, Joseph Joseph, IKEA, Tala, Rosti, Pyrex, Oxo Good Grips, Droog, Staub and many more, the reader will be taken on a journey around the globe, exploring how and what we cook has changed over the centuries, showing similarities and diversity across times and cultures. From basic necessities to design objects, each image is accompanied by a text detailing its origin, as well as interesting facts about its relationship between culture and cooking.
Download or read book Beavers written by Frances Backhouse and published by Orca Book Publishers. This book was released on 2021-05-11 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: By cutting trees and building dams, beavers shape landscapes and provide valuable wetland homes for many plants and animals. These radical rodents were once almost hunted to extinction for their prized fur, but today we are building a new relationship with them, and our appreciation of the benefits they offer as habitat creators and water stewards is growing. Packed with facts and personal stories, this book looks at the beaver’s biology and behavior and illuminates its vital role as a keystone species. The beaver’s comeback is one of North America’s greatest conservation success stories and Beavers: Radical Rodents and Ecosystem Engineers introduces readers to the conservationists, scientists and young people who are working to build a better future for our furry friends. The epub edition of this title is fully accessible.
Download or read book Earth Eats written by Annie Corrigan and published by Indiana University Press. This book was released on 2017-03-20 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: “An eye-popping, mouth-watering celebration of local food and the people who produce it . . . I gobbled it down like a bowl of Curried Kale Chips.”—Christine Barbour, author of Indiana Cooks! Focusing on local products, sustainability, and popular farm-to-fork dining trends, Earth Eats: Real Food Green Living compiles the best recipes, tips, and tricks to plant, harvest, and prepare local food. Along with renowned chef Daniel Orr, Earth Eats radio host Annie Corrigan presents tips, grouped by season, on keeping your farm or garden in top form, finding the best in-season produce at your local farmers market, and stocking your kitchen effectively. The book showcases what locally produced food will be available in each season and is amply stuffed with more than 200 delicious, original, and tested recipes, reflecting the dishes that can be made with these local foods. In addition to tips and recipes, Corrigan and Orr profile individuals who are on the front lines of the changing food ecosystem, detailing the challenges they and the local food movement face. With more than 140 color photos, Earth Eats showcases local food at its finest and features everything the local grower and food enthusiast needs to know all year round, including how to cook up a healthy compost heap, nurture a failing bee colony, create an all-natural deer repellant, and ferment delicious vegetables. “Lively interviews and vibrant photographs flesh out this tribute to a great radio show and our vibrant local food culture.”—Limestone Post Magazine “Together, Annie Corrigan and Daniel Orr form an awesome powerhouse of sustainable living knowledge and local food resources and recipes.”—Little Indiana “A good first go-green reference.”—Booklist
Download or read book Well Preserved written by Eugenia Bone and published by Clarkson Potter. This book was released on 2010-10-27 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods for anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on. In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe. With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.
Download or read book Sex on the Kitchen Table written by Norman C. Ellstrand and published by University of Chicago Press. This book was released on 2018-09-22 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: At the tips of our forks and on our dinner plates, a buffet of botanical dalliance awaits us. Sex and food are intimately intertwined, and this relationship is nowhere more evident than among the plants that sustain us. From lascivious legumes to horny hot peppers, most of humanity’s calories and other nutrition come from seeds and fruits—the products of sex—or from flowers, the organs that make plant sex possible. Sex has also played an arm’s-length role in delivering plant food to our stomachs, as human handmade evolution (plant breeding, or artificial selection) has turned wild species into domesticated staples. In Sex on the Kitchen Table, Norman C. Ellstrand takes us on a vegetable-laced tour of this entire sexual adventure. Starting with the love apple (otherwise known as the tomato) as a platform for understanding the kaleidoscopic ways that plants can engage in sex, successive chapters explore the sex lives of a range of food crops, including bananas, avocados, and beets, finally ending with genetically engineered squash—a controversial, virus-resistant vegetable created by a process that involves the most ancient form of sex. Peppered throughout are original illustrations and delicious recipes, from sweet and savory tomato pudding to banana puffed pancakes, avocado toast (of course), and both transgenic and non-GMO tacos. An eye-opening medley of serious science, culinary delights, and humor, Sex on the Kitchen Table offers new insight into fornicating flowers, salacious squash, and what we owe to them. So as we sit down to dine and ready for that first bite, let us say a special grace for our vegetal vittles: let’s thank sex for getting them to our kitchen table.
Download or read book Behind the Kitchen Door written by Saru Jayaraman and published by Cornell University Press. This book was released on 2013-02-12 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."-from Behind the Kitchen Door How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans. Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house. Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce-and ensure that dining out is a positive experience on both sides of the kitchen door.
Download or read book Studio Olafur Eliasson The Kitchen written by Olafur Eliasson and published by Phaidon Press Limited. This book was released on 2016-04-25 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of 100 vegetarian recipes for the home cook that celebrates the communal spirit of cooking from the kitchen of internationally renowned artist Olafur Eliasson - who gathers his studio together every day for lunch to fuel the creative process. Beyond inspiration for shared meals, this book offers a glimpse into the work of his studio kitchen and its many visitors over the years. This is a wonderful book to sit with, page through, and be inspired by. It is also a book that chronicles the very real culinary experiences that take place in Olafur's studio on a daily basis. It is full of approachable recipes to make delicious, local, and seasonal food - whether for yourself, your family, a school, or even a ninety-person studio. Olafur implores us all do so, helping us to come back to our senses. Alice Waters.
Download or read book The Kitchen Pantry Scientist Ecology for Kids written by Liz Lee Heinecke and published by Kitchen Pantry Scientist. This book was released on 2023-03-07 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Kitchen Pantry Scientist: Ecology for Kids features biographies of 25 leading ecologists, past and present, accompanied by accessible and engaging experiments and activities to bring the history and principles of ecology alive.
Download or read book Confessions of a Serial Songwriter written by Shelly Peiken and published by Rowman & Littlefield. This book was released on 2016-03-01 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confessions of a Serial Songwriter is an amusing and poignant memoir about songwriter Shelly Peiken's journey from young girl falling under the spell of magical songs to working professional songwriter writing hits of her own. It's about growing up, the creative process – the highs and the lows, the conflicts that arise between motherhood and career success, the divas and schemers, but also the talented and remarkable people she's found along the way. It's filled with stories and step-by-step advice about the songwriting process, especially collaboration. And it's about the challenge of staying relevant in a rapidly changing and youth-driven world. As Shelly so eloquently states in Confessions of a Serial Songwriter: “If I had to come up with one X factor that I could cite as a characteristic most hit songs have in common (and this excludes hit songs that are put forth by an already well-oiled machine...that is, a recording artist who has so much notoriety and momentum that just about anything he or she releases, as long as it's 'pretty good ' will have a decent shot at succeeding), I would say it would be: A universal sentiment in a unique frame.” Peiken has tapped the universal sentiment again and again; her songs have been recorded by such artists as Christina Aguilera, Natalie Cole, Selena Gomez, Celine Dion, the Pretenders, and others. In Confessions of a Serial Songwriter, she pulls the curtain back on the music business from the perspective of a behind-the-scenes hit creator and shares invaluable insight into the craft of songwriting.
Download or read book Kitchen Bath Sustainable Design written by Amanda Davis and published by John Wiley & Sons. This book was released on 2015-01-07 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: The leading industry association's handbook for going green in the kitchen and bath Kitchen & Bath Sustainable Design is the National Kitchen and Bath Association's complete guide to "greening" these important rooms. The first book to focus exclusively on kitchen and bath sustainability, this full color guide covers every consideration for both remodels and new construction, making it a handy reference for any kitchen and bath professional. Case studies of award-winning projects demonstrate how space, budget, and sustainability can come together to create beautiful, functional, efficient rooms, and illustrations throughout provide visual examples of the techniques discussed. The book includes information on greening one's practice for the client's benefit, plus an appendix of additional resources and instructional materials for classroom use. Outside of general heating and cooling, kitchen appliances use the bulk of a household's energy. Kitchens and baths together use an average of 300 gallons of water per day for a family of four, and both rooms are high-use areas that require good air quality. Kitchen & Bath Sustainable Design provides a handbook to designing these rooms for sustainability, without sacrificing comfort or livability. With comprehensive guidance on approaching these rooms sustainably, readers will: Communicate better with builders, clients, and potential clients Understand technical considerations, and the criteria that make a design "green" Conduct a full design analysis, including life cycle costing and efficiency Learn the ratings systems and standards in play in the green kitchen and bath The biggest elements of sustainable interior design—energy efficiency, water use, and materials selection—are all major players in the kitchen and bath. Clients are increasingly demanding attention to sustainability issues, and designers must be up to date on the latest guidelines, best practices, and technology. Kitchen & Bath Sustainable Design is the complete technical and practical guide to green design for the kitchen and bath professional.
Download or read book What If There Were No Lemmings written by Suzanne Slade and published by Capstone. This book was released on 2010 with total page 14 pages. Available in PDF, EPUB and Kindle. Book excerpt: Talks about each habitat and shows what would happen if the food chain was broken.
