Download or read book Cooking Season by Season written by and published by DK. This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides one thousand recipes arranged by season, from spring to late winter, including curried vegetable pies, roasted tomato soup, sea bass in salt crust, yellow squash gratin, and steamed mussels with saffron-cream sauce.
Download or read book From Season to Season A Year in Recipes written by Sophie Dahl and published by HarperCollins UK. This book was released on 2011-09-01 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: Continuing where her hugely successful Voluptuous Delights left off, best selling author Sophie Dahl offers up a seasonal almanac of bountiful dishes alongside warm food-filled memories and musings.
Download or read book Cooking in the Moment written by Andrea Reusing and published by Clarkson Potter. This book was released on 2011-04-05 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: "If there’s one thing Reusing understands, it’s the power of a remarkable ingredient." – O Magazine "[A] must-have title for both new and experienced cookes." --Publisher's Weekly (Starred Review) “Her enthusiasm is infectious, her approach, inviting.”—BookPage Top Pick and Cookbook of the Month “I love Andrea Reusing’s Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.” —David Chang “I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.” —John Grisham For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby. When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave. With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season.
Download or read book Very Fond of Food written by Sophie Dahl and published by Ten Speed Press. This book was released on 2012-04-03 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: A stylish and charming cookbook from a rising food star that interweaves personal anecdotes about food and the good life with 100 simple and appealing seasonal recipes. Bestselling author Sophie Dahl offers up 100 wholesome recipes for health-minded home cooks who yearn for a bit of indulgence in her gorgeous second cookbook. Favoring natural sweeteners, minimal meat, and abundant produce, these dishes satisfy yet never feel ascetic. Recipes ranging from Roasted Pumpkin with Sautéed Greens and Toasted Cumin Dressing to Rhubarb Rice Pudding are organized seasonally, and the book finishes with a full chapter of luscious desserts. But the recipes are only part of the story--Sophie’s food-filled memories and musings on the good life make this a book to treasure for its writerly charms as much as for its advice in the kitchen. Very Fond of Food will enchant the eye with evocative photography and whimsical drawings; inspire the mind with witty recollections on family, travel, and romance; and captivate the palate with recipes that comfort body and soul. Sophie Dahl invites you into a delightful world where every meal is a story, and there’s always an excuse for cake.
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 Six Seasons written by Joshua McFadden and published by Artisan Books. This book was released on 2017-05-02 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Download or read book Cooking in Season written by Brigit Binns and published by Weldon Owen International. This book was released on 2017-10-10 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 90 simple and wholesome recipes showcase the best ingredients and flavors of every season in this beautifully illustrated cookbook. Each season has its own delicious bounty. And Cooking in Season is the ultimate guide to enjoying the freshest, most flavorful ingredients all through the year with simple yet sublime recipes. Illustrated with lush color photography, this cookbook explores seasonal approaches to soups, salads, tarts, flatbreads, entrees, desserts, and even cocktails. Spring recipes include Shaved Artichoke, Celery & Fennel Salad and Grilled Lamb Chops with Spring Herb Salsa Verde. In summer, it’s time for dishes like Grilled Peach Flatbread with Mozzarella, Pickled Onion & Arugula and Watermelon Mojito Ice Pops. Autumn’s offerings include Cider-Braised Chicken with Acorn Squash Ragout and Apple Fritters with Cardamom Cream. And in winter, you’ll enjoy Creamy Cauliflower Soup with Brussels Sprout Hash, Grapefruit Sorbet with Candied Ginger, and so much more.
Download or read book How to Cook Without a Book written by Pam Anderson and published by Clarkson Potter. This book was released on 2000 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen.
Download or read book Season written by Justin Wangler and published by Cameron. This book was released on 2018-09-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A cookbook put together by the chefs and gardeners at Jackson Family Wines, offering season-specific recipes for every occasion"--
Download or read book Savoring the Seasons with Our Best Bites written by Sara Smith Wells and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cookbook based on the Our best bites blog.
Download or read book Season written by Nik Sharma and published by Chronicle Books. This book was released on 2018-10-02 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: There are few books that offer home cooks a new way to cook and to think about flavor—and fewer that do it with the clarity and warmth of Nik Sharma's Season. Season features 100 of the most delicious and intriguing recipes you've ever tasted, plus 125 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog A Brown Table, shares a treasury of ingredients, techniques, and flavors that combine in a way that's both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. Season, like Nik, welcomes everyone to the table!
Download or read book My New Roots written by Sarah Britton and published by Clarkson Potter. This book was released on 2015-03-31 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Download or read book Bread for All Seasons written by Beth Hensperger and published by Chronicle Books (CA). This book was released on 1995 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shares recipes for homemade breads from around the world that use seasonal produce or celebrate holidays throughout the year
Download or read book Naturally Nourished Cookbook written by Sarah Britton and published by Clarkson Potter. This book was released on 2017-02-14 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Simplify whole foods cooking for weeknights--with 100 inspired vegetarian recipes made with supermarket ingredients. Sarah Britton streamlines vegetarian cooking by bringing her signature bright photography and fantastic flavors to an accessible cookbook fit for any budget, any day of the week. Her mains, sides, soups, salads, and snacks all call for easy cooking techniques and ingredients found in any grocery store. With callouts to vegan and gluten-free options and ideas for substitutions, this beautiful cookbook shows readers how to cook smart, not hard.
Download or read book Home Cookery Year written by Claire Thomson and published by Hardie Grant Publishing. This book was released on 2020-09-03 with total page 995 pages. Available in PDF, EPUB and Kindle. Book excerpt: "You could cook non-stop from this book for, indeed, a year, without ever getting bored! With over 200 recipes, and with an expansive flavour palette, it is a boon for those in a cooking rut." – Nigella Lawson "this book is very timely... and there are so many wantable dishes here... Among the dishes calling me are sausage and fennel focaccia rolls; squash baked with beer, cheese, cream and pretzels; and cherry Bakewell pudding." – Diana Henry, Telegraph "What a beauty... imaginative, appealing recipes grounded in good sense... you can taste the experience, that these are lived recipes." – Rachel Roddy "the one cook book you really need this autumn is this practical work from the ever-inventive Thomson" – Independent "One of my tests of how much I am excited by a new cookbook is how many recipes I feel driven to mark with a Post-It note. With Home Cookery Year I suddenly realised I was Post-It noting nearly every page." – Bee Wilson Home Cookery Year is the new essential kitchen bible, year-round and every day. Claire Thomson writes foolproof, imaginative recipes to please the whole family – as a professional chef and mum of three, she understands what it’s like to whip up tasty, crowd-pleasing dishes in minimal time at the end of a busy working day. Wearing its seasonality lightly, with the emphasis on usefulness and practicality, Home Cookery Year offers mealtime solutions for: midweek emergencies cooking on a budget on a budget and storecupboard recipes salads and light lunches treat yourself (indulgent dishes for special occasions) celebration feasts Every recipe you will ever need is in here, for every occasion, with twists on classics, and super ideas for jaded palates for young and old alike.
Download or read book A Year in Food and Beer written by Emily Baime and published by Rowman & Littlefield Studies i. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the explosion in craft beers and interest in seasonal cuisine, A Year in Food and Beer perfectly fills a niche. Boasting 40 enticing recipes and more than 100 beer-pairing suggestions, it instructs readers how to identify flavors in specific beers and how to complement those with gourmet foods and cooking techniques by season.
Download or read book Four Seasons Pasta written by Janet Fletcher and published by Chronicle Books. This book was released on 2004-04-08 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, Fletcher has unearthed many little-known gems--authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer's spaghetti alla Palermitana (with zucchini, tomatoes, anchovies and capers), peak-season produce paired with pasta makes a totally satisfying meal. Autumn brings radicchio to braise with pancetta and onions--a savory sauce for tagliatelle. Even winter provides produce for the pasta kitchen: beans for hearty bean-and-pasta soups and kale for a winter pesto. With guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen, Four Seasons Pasta offers readers a delicious and sensible way to eat for life.
