Download or read book Country Living Modern Country Cooking written by Shona Crawford Poole and published by Collins & Brown. This book was released on 2005-10-27 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is fresh, modern food that tastes like food used to – with none of the additives and compromises of ready meals. It is based on quality materials and understanding how to use them. Country cooks don’t waste their skills on factory farmed chickens and asparagus flown halfway around the world for unseasonable winter eating. Their raw materials are well raised and bought with care. These dishes are finest when home made with ingredients in season. Whether it is a recipe for the freshest and fruitiest raspberry jelly preserve, the lightest, simple potted shrimps, crispest tart to eat on the day it is baked, everything in Modern Country Cooking is delicious. This book, illustrated throughout with beautiful photography by Peter Williams, has chapters on eggs and sauces, butter, bread, meat, fish, pulses and vegetables, and a wealth of delicious sweet dishes, sorbets and trifles. Some of the dishes may not be ones that all readers are familiar with. All are in the tradition of country cooking using wholesome, natural ingredients that are the best quality available. Interspersed with the recipes are essays which focus on one particular food item, such as eggs, bread or poultry, which enlighten and will inspire you to use it in a variety of ways perhaps not thought of before.
Download or read book The Country Cooking of Ireland written by Colman Andrews and published by Chronicle Books. This book was released on 2012-12-21 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: The acclaimed food and travel writer brings to life the people, countryside, and delicious food of Ireland in this James Beard Award–winning cookbook. Fast emerging as one of the world’s hottest culinary destinations, Ireland is a country of small farms, artisanal bakers, cheese makers, and butteries. Farm-to-table dining has been practiced here for centuries. Meticulously researched and reported by Saveur magazine founder Colman Andrews, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food.
Download or read book The Country Cooking of France written by Anne Willan and published by Chronicle Books. This book was released on 2007-09-06 with total page 395 pages. Available in PDF, EPUB and Kindle. Book excerpt: Renowned for her cooking school in France and her many bestselling cookbooks, Willan combines years of hands-on experience with extensive research to create a brand-new classic. Sprinkled with more than 250 recipes and 270 enchanting photos, this cookbook is an irresistible celebration of French culinary culture.
Download or read book Full Moon Suppers at Salt Water Farm written by Annemarie Ahearn and published by Shambhala Publications. This book was released on 2017-05-23 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Full Moon Suppers at Salt Water Farm invites you to a series of magical, seasonal suppers where dear friends gather around a farm table to celebrate the bounty that the land and sea provide. This menu-driven cookbook offers twelve beautifully crafted meals derived from more than one hundred sold-out evening events at Salt Water Farm, the author’s cooking school in Maine. Even if you can’t make it to one of Annemarie’s monthly Full Moon Suppers, you can re-create them at home, beneath a full moon—or any night—for family and friends. Each supper includes a portrait of the month: its climate, its rewards, and its ritual kitchen tasks—and a menu inspired by those characteristics. A Full Moon Supper is not only a celebration of the earth and its bounty but a reward for the hard work that goes into food production. These meals pay respect to the elements, the conditions of the earth, soil, and sea, and seasonal traditions as we round the lunar cycle.
Download or read book One Pan Wonders written by Cook's Country and published by America's Test Kitchen. This book was released on 2016-12-27 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: In One-Pan Wonders, you will discover over 130 meticulously tested recipes that deliver fresh, fuss-free meals from a single vessel. These recipes been tailored to highlight each vessel's strengths, from imparting a deep, flavorful sear on chicken breasts to roasting a turkey breast above bread stuffing to turning out supremely tender slow-cooked beef. And each recipe is engineered to ensure every component of the meals turns out perfectly cooked and ready to eat at the same time. The result? An authoritative resource for preparing simple yet satisfying meals seven days a week. When you think about cooking dinner, multiple pots and pans and a lot of multitasking (and cleanup) are probably quick to come to mind. Even a simple meal of chicken and a vegetable can require use of one pan for the chicken and another for the side dish. With this in mind, we set out to streamline dinner with a fresh, modern collection of recipes make the most of your Dutch oven, sheet pan, skillet, roasting pan, casserole dish, and slow cooker to deliver dinner using just one pot (no cheating!) and a minimum of hands-on time. These recipes simplify meal prep, but that doesn't mean we've sacrificed flavor. From Skillet Spanikopita to Sheet Pan Beef Fajitas to Indian-Style Vegetable Curry, we narrowed our ingredient lists to focus on delivering bold, fresh taste in every dish. Each recipe was tested (and re-tested) with the home cook in mind, and only the most flavorful meals made it onto these pages.
Download or read book Wine Country Cooking written by Joanne Weir and published by Random House Digital, Inc.. This book was released on 2008-08-01 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Nationally known chef and PBS television personality Joanne Weir shares her favorite Mediterranean-inspired recipes and wine pairings from California wine country"--Provided by publisher.
Download or read book Betty Crocker Country Cooking written by Betty Crocker Editors and published by Betty Crocker. This book was released on 2009-04-20 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Betty Crocker Gives You the Best of Country Cooking Everyone loves country cooking—the classic, soul-satisfying dishes like the ones grandma used to make. Now Betty Crocker has collected recipes for 350 of these old-fashioned favorites, updated and streamlined for today. Drawing on country cooking traditions from the heartland to the coasts, these standout dishes offer lots of hearty, homey flavor, but don't take a lot of time or effort to put on the table. Inside, you'll find everything you need to reconnect with down-home comfort foods—and create soul-satisfying meals that your family will love. Open the book for: Nearly 100 tasty breakfast and lunch choices, including Country Egg Scramble, Caramel-Pecan Sticky Rolls and Grilled Three-Cheese Sandwiches More than 150 homespun main dishes and sides, from Fried Chicken and Beef Brisket Barbecue to Old-Fashioned Coleslaw and Traditional Corn Bread More than 80 dessert favorites, such as Chocolate Chiffon Icebox Cake, Peach Ice Cream, Shaker Sugar Pie and Oatmeal Spice Cake with Browned Butter Frosting "Country Cooking Wisdom" tips throughout that share time-tested kitchen tricks Nearly 100 evocative color photographs that celebrate the glories of country cooking
Download or read book The Taste of Country Cooking written by Edna Lewis and published by Knopf. This book was released on 2012-06-27 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this classic Southern cookbook, the “first lady of Southern cooking” (NPR) shares the seasonal recipes from a childhood spent in a small farming community settled by freed slaves. She shows us how to recreate these timeless dishes in our own kitchens—using natural ingredients, embracing the seasons, and cultivating community. With a preface by Judith Jones and foreword by Alice Waters. With menus for the four seasons, Miss Lewis (as she was almost universally known) shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year. From the fresh taste of spring—the first wild mushrooms and field greens—to the feasts of summer—garden-ripe vegetables and fresh blackberry cobbler—and from the harvest of fall—baked country ham and roasted newly dug sweet potatoes—to the hearty fare of winter—stews, soups, and baked beans—Lewis sets down these marvelous dishes in loving detail. Here are recipes for Corn Pone and Crispy Biscuits, Sweet Potato Casserole and Hot Buttered Beets, Pan-Braised Spareribs, Chicken with Dumplings, Rhubarb Pie, and Brandied Peaches. Dishes are organized into more than 30 seasonal menus, such as A Late Spring Lunch After Wild-Mushroom Picking, A Midsummer Sunday Breakfast, A Christmas Eve Supper, and an Emancipation Day Dinner. In this seminal work, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, and distinctly American cooking that she grew up with.
Download or read book Rogers Gray Italian Country Cook Book written by Ruth Rogers and published by . This book was released on 1996 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fresh from Poland New Vegetarian Cooking from the Old Country written by Michal Korkosz and published by The Experiment, LLC. This book was released on 2020-03-17 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Indie Bestseller A Booklist Top 10 Cookbook of 2020 A San Francisco Chronicle Best Cookbook of 2020 A one-of-a-kind vegetarian Polish cookbook, featuring over 80 creative, modern, and comforting recipes that showcase the abundant vegetable-forward recipes of Poland “If your knowledge of Polish food stops at kielbasas and pierogi, definitely check out this exciting vegetarian cookbook written and shot by Polish food blogger Michał Korkosz.”—San Francisco Chronicle In Fresh from Poland, Saveur award winner Michał Korkosz celebrates recipes from his mother and grandmother—with modern, personal touches and gorgeous photos that capture his passion for cooking. Vegetables are his stars, but Michał doesn’t shy away from butter, flour, and sugar; the ingredients that make food—and life—more rozkoszny (delightful)! The result? Over eighty comforting dishes for every occasion. Indulgent breakfasts: Brown Butter Scrambled Eggs; Apple Fritters; Buckwheat Blini with Sour Cream and Pickled Red Onion Hearty vegetarian mains: Barley Risotto with Asparagus, Cider, and Goat Cheese; Potato Fritters with Rosemary and Horseradish Sauce; Stuffed Tomatoes with Millet, Cinnamon, and Almonds Breathtaking baked goods: Sourdough Rye Bread; Sweet Blueberry Buns with Streusel; Honey Cake with Prunes and Sour Cream Pierogi of all kinds: From savory Spinach, Goat Cheese, and Salted Almonds to sweet Plums and Cinnamon-Honey Butter These satisfying recipes will make you feel right at home—wherever you’re from!
Download or read book French Country Cooking written by Mimi Thorisson and published by Clarkson Potter. This book was released on 2016-10-25 with total page 475 pages. Available in PDF, EPUB and Kindle. Book excerpt: A captivating journey through off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village. “Francophiles, this book is pure Gallic food porn.”—The Wall Street Journal Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi’s husband, Oddur Thorisson, and illustrated endpapers, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.
Download or read book Cook s Country Eats Local written by Cook's Country and published by America's Test Kitchen. This book was released on 2015-08-11 with total page 1008 pages. Available in PDF, EPUB and Kindle. Book excerpt: 150 Regional Recipes You Should Be Making No Matter Where You Live From Maine’s hearty Joe Booker Stew to pineapple-packed Hawaiian Fried Rice, this collection of recipes brings bold local flavors and tried-and-true cooking techniques home—no matter where that may be. Home cooks will discover little-known spe- cialties and revamped classics in each of the four chapters: New England and the Mid-Atlantic, Appalachia and the South, The Midwest and Great Plains, Texas and the West. Colorful local history and anecdotes from Cook’s Country’s tasty travels bring the recipes to life, and illustrated maps and a list of test kitchen–approved hot spots show you where you can try the inspiring original dishes today. Step-by-step photography illustrates key techniques, and full-color photos for every recipe showcase the beauty of the collection. From tailgate staples like Southern Football Sandwiches and Wisconsin Grilled Brats and Beer to old-school sweets like Hollywood’s Tick Tock Orange Sticky Rolls and New York’s Bee Sting Cake, Cook’s Country Eats Local puts an array of flavorful, diverse American dishes within reach—no road trip needed.
Download or read book The Cook s Country Cookbook written by America's Test Kitchen (Firm) and published by Popular Cookbook. This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover fresh, new, and sometimes regional recipes that illuminate the depth and personality behind American cooking with such fare as Angel Biscuits, King Ranch Casserole made famous by Lady Bird Johnson, Texas Sheet Cake, and Apple Slab Pie. More than a collection of foolproof recipes, this is a lively portrait of the great American table.
Download or read book The Bourbon Country Cookbook written by David Danielson and published by Agate Publishing. This book was released on 2018-05-08 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A book that will stand as one of the most essential cookbooks in the history of Southern cuisine.” —Edward Lee, chef and author of the James Beard Award–winner of Buttermilk Graffiti Bourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. However, it has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon’s evolution through once unheard-of collaborations between kitchen and bar, a renewed interest in seasonal local ingredients, and the influence of the delicious food traditions of the region’s growing migrant populations. This book distills the spirit and hospitality—both new and old—of great southern food and drink into ninety accessible recipes designed to help you achieve the ease and elegance of Bourbon Country entertaining in your own home. Arranged by the kind of traditional fare you’d find on a Kentucky table—pickles, vegetables, ancient grains, bounties from the barnyard, bourbon cocktails, and more—these recipes pay homage to the rituals and victuals of yesteryear while embracing the new southern palate and the flavors of modern Kentucky bourbon. “Farm fresh and artisanal aren’t trends in the bluegrass state, but a long-established way of life. Add the resonant ring of the finest American distillation—Kentucky bourbon—as these brilliant chefs do, and you’ve created magnificence and memories. In fact, the recipes, stories, and photographs here are so fine, you won’t want to wait for a horse race, but use this book year ’round.” —Ronni Lundy, author of the James Beard Award–winner Victuals
Download or read book French Country Cooking written by Elizabeth David and published by Penguin UK. This book was released on 2013-12-06 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt: French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France. 'Her books are stunningly well written ... full of history and anecdote' Observer Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. French Country Cooking is Elizabeth David's rich and enticing cookbook that will delight and inspire cooks everywhere. Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.
Download or read book The Country Cooking of Greece written by Diane Kochilas and published by Chronicle Books. This book was released on 2012-09-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece's greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas' renowned cooking school, and the local artisans and village cooperatives that produce olive oil and handmade pasta. More than 150 color photographs and vivid sidebars bring to life Greece's unique and historical food culture. Seventeen chapters organized by ingredients such as lamb, herbs, artichokes, and cheese touch down all over Greece's dramatic geography of mountains, coastal lands, and fertile alluvial plains. A cookbook like no other, this ingredient-driven volume at once meets a growing interest in Greek cooking and serves as a homecoming for all those of Greek descent.
Download or read book Rustico written by Micol Negrin and published by Clarkson Potter. This book was released on 2002 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Americans have fallen in love with Italian regional food, from the casual fare of Tuscan trattorias to the more refined creations of high-end Piedmontese restaurants, from Sicily’s wonderful desserts to Emilia-Romagna’s superb cheeses and cured meats. Rustico is the first American book to explore the remarkable breadth of these richly varied cuisines, devoting equal attention to each of Italy’s twenty regions. This includes thorough treatment of such places as Val d’Aosta, high in the Alps, whose fare is an intriguing mix of northern Italian, French, and Swiss influences: truffled fondue or grappa-spiked venison stew will transport you to the slopes of Monte Bianco. Or Trentino–Alto Adige, with the southernmost German-speaking towns in Europe, for goulasch and spaetzle. Or the scorched southern regions like Basilicata, known for their spicy dishes; the Veneto, with the aromatic foods that are a legacy of Venice’s reign as the spice capital; or Sardinia, with its Spanish-inflected cuisine. For each of the twenty regions, Micol Negrin provides ten authentic, truly representative recipes, with a special focus on original, rustic dishes, encompassing the entire meal—antipasti to dolci. Each chapter is introduced by an overview of the region, its culinary influences, food staples, and important recipes; each includes information on specialty products like cheeses and wines; and each explores the traditions, preparations, and life of the region, not only through recipes but through anecdote, history, and captivating photos. Each chapter, in fact, is a book unto itself; and the sum total is the last Italian cookbook you’ll ever need.
