Download or read book The Onion Harvest Cookbook written by Barbara Ciletti and published by Taunton. This book was released on 1998 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Onions, perhaps the world's most used vegetable, are the focus of 75 recipes in this inspiring cookbook. A color photo gallery of allium varieties introduces readers to the diversity of onions, garlic, leeks, shallots, and chives.
Download or read book Onion Harvest Cookbook written by Anne Ruszkiewicz and published by . This book was released on 1987 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Golden Harvest Onion Cookbook written by Anne Ruszkiewicz and published by . This book was released on 198? with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Magic of Onions Onions in Cuisine to Cure and to Heal written by John Davidson and published by JD-Biz Corp Publishing. This book was released on 2013-05-15 with total page 67 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Magic of Onions - Onions in Cuisine to Cure and to Heal Table of Contents Introduction – Knowing More about Onions Perfect Salad Recipe How to Grow Onions Planting an onion How and When To Harvest Onions? Traditional Onion Recipes Traditional Onion Soup Croutons Cream of Onion Soup Curry Powder Recipe Traditional chicken – Meat stock with onions Traditional Onion Pickle Kashmir Spice Mix Garam Masala Recipe Meat Doh Pyazah-Literally Meat Two Onions. Traditional Onion Mixed grain Bread Farmers Onion Chutney Traditional Buttermilk Sweet and Sour Onions – French Style Clarified Butter How to dry onions Conclusion Author Bio Introduction – Knowing More about Onions Is there really Magic in onions, you may say, because according to you, onions are those sharp and pungent smelling, vegetables, which you normally do not allow within smelling distance of your nose and kitchen? It is possible that you have been brought up with a feeling that onion and garlic – those odoriferous pungent smelling herbs are not acceptable in select circles. Did you know that the United States is the third-largest producer of onions in the world – after China and India, and followed by Egypt, Iran and Turkey. But then there was a time when onions grew – and still grow – wild all over the lands of the USA and Canada. The Native Americans enjoyed wild onions and the Pilgrim fathers planted the onion plant first and foremost, before corn, on American soil in 1658. That was because they knew a freshly pulled out onion from their garden added this bit of piquancy to their meals. The onions eaten by men more than 5000 years ago, according to archaeological findings may have been wild onions, but 3000 years ago, Egyptians were writing about cultivated onions and the important part this healing herb played in their food. Egyptian workers building Khufu’s pyramids ate these onions along with horse radishes in copious quantities 3000 years ago. [Incidentally, they were not slaves. They were free Egyptians. A majority of them were farmers who were asked by Khufu and afterwards Ramses, Soser and other pharaohs to help build pyramids, during the seasons when the Nile was not in flood to help cultivate their fields. So instead of sitting idly in their fields, they glorified in taking part in the building of monuments, which would magnify the pride of Egypt, and their Pharaohs throughout the world. There were no slave drivers with whips and lashes to make them sweat, whatever Mr. Cecil DeMille may want us to think. The diet of these farmers /pyramid workers was onions with herbs and horse radishes, bread made up of freshly ground corn and beer. They did not mind spending a part of their year building pyramids for their Kings who appreciated their hard work by allowing them grain from the nation’s granaries.] These Egyptians knew all about the value of onions, and worshiped them as a symbol of eternal life in many circles. Ancient Egyptians had onions placed on their eyes, before embalming or mummifying and burial, so that they could enter the circle of eternal life. With daily portions of Onions, salt and herbs Roman soldiers were happy! Roman soldiers also included onions in their diet, especially in the evenings, when they ate onions with red cayenne peppers and the salt they got as salary for the day’s work. In medieval times, onions were held to be so precious in many parts of the world, that landlords demanded onions as rent in lieu of coin from their tenants.
Download or read book The Olive Harvest Cookbook written by Gerald Gass and published by Chronicle Books. This book was released on 2004-10-14 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: This luscious cookbook--full of glorious recipes for making the most of extra-virgin olive oil--is a feast for both the eyes and the palate. More than 70 recipes accompany stunning photographs of olive groves, gardens, and the sumptuous dishes made from the harvest.
Download or read book Onion Delights Cookbook written by Karen Jean Matsko Hood and published by Whispering Pine Press International, Inc.. This book was released on 2015-01-13 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Onions add a full-bodied flavor that cannot be duplicated with any other vegetable. The Italians made it popular in Italian cooking, and onions have been used for centuries in every culture to add the perfect flavor and texture to almost any meal. Living in the heart of Washington brings great appreciation for sweet Walla Walla onions. All varieties of the onion are distinct in shape, size, color, and flavor, and all have their own appeal. The most common type of onion commercially produced is the yellow onion. Delicious onions are versatile, nutritious, and always add a special flair to many dishes, whether used in cakes, pies and breads, in preserves, as a salad ingredient, in wines or brandies, or any number of other imaginative ways. In Onion Delights Cookbook, author Karen Jean Matsko Hood presents her collection of more than 230 exciting onion recipes that will be sure to please everyone. Inside, you will also find some fascinating reading regarding this flavorful vegetable’s history, folklore, cultivation, and much more. With recipes using readily available ingredients, Onion Delights Cookbook will be a valued addition to any chef’s bookshelf.
Download or read book My Paris Kitchen written by David Lebovitz and published by Ten Speed Press. This book was released on 2014-04-08 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
Download or read book Onions written by Jesse Ziff Cool and published by Harper San Francisco. This book was released on 1995 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: The bestselling author of Tomatoes pays homage to that largely unheralded workhorse of the kitchen--the onion--describing the many varieties of onions, leeks, garlic, and chives, and telling how to successfully transform them from seasonings or garnishes into tantalizing first courses, entres, and accompaniments. 48 photos.
Download or read book Half Baked Harvest Cookbook written by Tieghan Gerard and published by Clarkson Potter. This book was released on 2017-09-12 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: 125 of your new favorite recipes, featuring maximum flavor, minimum fuss, and the farm to table style that turned Half Baked Harvest from a beloved blog into the megahit cookbook series “Recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste.”—Epicurious Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age fifteen. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains. While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). From Korean Beef, Sweet Potato, and Quinoa Bibimbap to Healthier Slow-Cooker Butter Chicken to Addictive Salted Caramel–Stuffed Chocolate Cookies, a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.
Download or read book The Magic of Onions Onions in Cuisine to Cure and to Heal written by Dueep Jyot Singh and published by CreateSpace. This book was released on 2015-10-13 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Magic of Onions - Onions in Cuisine to Cure and to Heal Table of Contents Introduction - Knowing More about Onions Perfect Salad Recipe How to Grow Onions Planting an onion How and When To Harvest Onions? Traditional Onion Recipes Traditional Onion Soup Croutons Cream of Onion Soup Curry Powder Recipe Traditional chicken - Meat stock with onions Traditional Onion Pickle Kashmir Spice Mix Garam Masala Recipe Meat Doh Pyazah-Literally Meat Two Onions. Traditional Onion Mixed grain Bread Farmers Onion Chutney Traditional Buttermilk Sweet and Sour Onions - French Style Clarified Butter How to dry onions Conclusion Author Bio Introduction - Knowing More about Onions Is there really Magic in onions, you may say, because according to you, onions are those sharp and pungent smelling, vegetables, which you normally do not allow within smelling distance of your nose and kitchen? It is possible that you have been brought up with a feeling that onion and garlic - those odoriferous pungent smelling herbs are not acceptable in select circles. Did you know that the United States is the third-largest producer of onions in the world - after China and India, and followed by Egypt, Iran and Turkey. But then there was a time when onions grew - and still grow - wild all over the lands of the USA and Canada. The Native Americans enjoyed wild onions and the Pilgrim fathers planted the onion plant first and foremost, before corn, on American soil in 1658. That was because they knew a freshly pulled out onion from their garden added this bit of piquancy to their meals. The onions eaten by men more than 5000 years ago, according to archaeological findings may have been wild onions, but 3000 years ago, Egyptians were writing about cultivated onions and the important part this healing herb played in their food. Egyptian workers building Khufu's pyramids ate these onions along with horse radishes in copious quantities 3000 years ago. [Incidentally, they were not slaves. They were free Egyptians. A majority of them were farmers who were asked by Khufu and afterwards Ramses, Soser and other pharaohs to help build pyramids, during the seasons when the Nile was not in flood to help cultivate their fields. So instead of sitting idly in their fields, they glorified in taking part in the building of monuments, which would magnify the pride of Egypt, and their Pharaohs throughout the world. There were no slave drivers with whips and lashes to make them sweat, whatever Mr. Cecil DeMille may want us to think. The diet of these farmers /pyramid workers was onions with herbs and horse radishes, bread made up of freshly ground corn and beer. They did not mind spending a part of their year building pyramids for their Kings who appreciated their hard work by allowing them grain from the nation's granaries.] These Egyptians knew all about the value of onions, and worshiped them as a symbol of eternal life in many circles. Ancient Egyptians had onions placed on their eyes, before embalming or mummifying and burial, so that they could enter the circle of eternal life. With daily portions of Onions, salt and herbs Roman soldiers were happy! Roman soldiers also included onions in their diet, especially in the evenings, when they ate onions with red cayenne peppers and the salt they got as salary for the day's work. In medieval times, onions were held to be so precious in many parts of the world, that landlords demanded onions as rent in lieu of coin from their tenants.
Download or read book The Core of an Onion written by Mark Kurlansky and published by Bloomsbury Publishing USA. This book was released on 2023-11-07 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world's most beloved culinary staples-featuring original illustrations and recipes from around the world. As Julia Child once said, “It is hard to imagine a civilization without onions.” Historically, she's been right-and not just in the kitchen. Flourishing in just about every climate and culture around the world, onions have provided the essential basis not only for sautés, stews, and sauces, but for medicines, metaphors, and folklore. Now they're Kurlansky's most flavorful infatuation yet as he sets out to explore how and why the crop reigns from Italy to India and everywhere in between. Featuring historical images and his own pen-and-ink drawings, Kurlansky begins with the science and history of the only sulfuric acid–spewing plant, then digs through its twenty varieties and the cultures built around them. Entering the kitchen, Kurlansky celebrates the raw, roasted, creamed, marinated, and pickled. Including a recipe section featuring more than one hundred dishes from around the world, The Core of an Onion shares the secrets to celebrated Parisian chef Alain Senderens's onion soup eaten to cure late-night drunkenness; Hemingway's raw onion and peanut butter sandwich; and the Gibson, a debonair gin martini garnished with a pickled onion. Just as the scent of sautéed onions will lure anyone to the kitchen, The Core of an Onion is sure to draw readers into their savory stories at first taste.
Download or read book The Cakebread Cellars American Harvest Cookbook written by Dolores Cakebread and published by Ten Speed Press. This book was released on 2011-08-16 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Every September during harvest season, the Cakebread family invites five up-and-coming chefs and a host of local farmers to their winery for a weekend of tasting, talking, cooking, and sharing. A whirlwind short course in winemaking, viticulture, and artisan food production, the American Harvest Workshop heats up as the sun goes down. Each evening, the chefs come together to plan and execute two multicourse dinners using a market basket of ingredients from the Cakebreads’ favorite purveyors. In The Cakebread Cellars American Harvest Cookbook, Jack, Dolores, and culinary director Brian Streeter present 100 recipes and wine pairings developed by workshop chefs and the winery in honor of the twenty-fifth anniversary of this groundbreaking annual event. These spectacular dishes—from appetizers to entrees and desserts—are adapted for home cooking in this delicious exploration of Napa Valley’s food and wine culture. Many of the world’s leading chefs have attended the workshop and their recipes are here, including Gary Danko’s Mediterranean Summer Vegetable Gratin, Nancy Oakes’s Warm Chopped Liver Crostini with White Truffle Oil, Hubert Keller’s Provençal Garlic and Saffron Soup, and Alan Wong’s Pan-Seared Sturgeon with Thai Red Curry. For dessert, just try to choose between Charlie Trotter’s Chocolate-Praline Bread Pudding with Cinnamon Cream and Marcel Desaulnier’s Caramel-Banana–Chocolate Chip Ice Cream. Guidelines for wine and food pairing are presented along with profiles of the winery’s finest purveyors, from Cowgirl Creamery and Hog Island Oyster Company to Liberty Ducks, Broken Arrow Ranch, and Fatted Calf. This unique collection celebrates a quarter century of workshops—and the chefs, winemakers, and farmers who come together each year to cook, eat, and drink from the bounty of Napa’s vibrant wine country.
Download or read book Moog s Musical Eatery written by Shirleigh Moog and published by Crossing Press. This book was released on 1978 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 The Farmer s Wife Harvest Cookbook written by Lela Nargi and published by Voyageur Press. This book was released on 2010-09-12 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Another addition to the popular Farmer’s Wife series, The Farmer’s Wife Harvest Cookbook includes over 300 recipes for feeding folks—and in some cases, a lot of folks—during the harvest months. Some of the recipes will help you put together a simple, informal hot meal for friends and family; others will help you figure out what to do with your own garden and farmer’s market bounty; and still others will help you solve the riddle of what to bring along to, or even cook over an open flame. All recipes first appeared on the pages of The Farmer’s Wife Magazine and have been updated for use in modern kitchens.
Download or read book Onions Leeks and Garlic written by Marian Coonse and published by Texas A&M University Press. This book was released on 1995 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: Before retiring, Coonse worked on an herb farm run by her family. Drawing on a good deal of research as well as her own considerable expertise, Coonse devotes her very readable handbook solely to alliums. In the opening chapter she presents historical background and lore, then she poses the questions her customers used to ask regarding identification and growing conditions for onions, garlics, and leeks. Cultural requirements are discussed in depth, and all sorts of helpful tips are included. This guide fills a special niche in gardening collections. - Alice Joyce--BL 10/15/1995.
Download or read book Half Baked Harvest Super Simple written by Tieghan Gerard and published by National Geographic Books. This book was released on 2019-10-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • There’s something for everyone in these 125 easy, show-stopping recipes: fewer ingredients, foolproof meal-prepping, effortless entertaining, and everything in between, including vegan and vegetarian options! NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED AND FOOD NETWORK “Those indulgent, comfort food-esque dishes [Tieghan is] known for aren’t going anywhere. . . . You’ll be hard-pressed to decide which one to make first.”—Food & Wine We all want to make and serve our loved ones beautiful food—but we shouldn’t have to work so hard to do it. With Half Baked Harvest Super Simple, Tieghan Gerard has solved that problem. On her blog and in her debut cookbook, Tieghan is beloved for her freshly sourced, comfort-food-forward recipes that taste even better than they look. Half Baked Harvest Super Simple takes what fans loved most about Half Baked Harvest Cookbook and distills it into quicker, more manageable dishes, including options for one-pot meals, night-before meal prep, and even some Instant Pot® or slow cooker recipes. Using the most important cooking basics, you’ll whip up everyday dishes like Cardamom Apple Fritters, Spinach and Artichoke Mac and Cheese, and Lobster Tacos to share with your family, or plan stress-free dinner parties with options like Slow Roasted Moroccan Salmon and Fresh Corn and Zucchini Summer Lasagna. Especially for home cooks who are pressed for time or just starting out, Half Baked Harvest Super Simple is your go-to for hassle-free meals that never sacrifice taste.
