EBookClubs

Read Books & Download eBooks Full Online

EBookClubs

Read Books & Download eBooks Full Online

Book The New York Times Cooking No Recipe Recipes

Download or read book The New York Times Cooking No Recipe Recipes written by Sam Sifton and published by Ten Speed Press. This book was released on 2021-03-16 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.

Book The Times Food Number  Reprinted from the Issue of Monday  June 8  1914

Download or read book The Times Food Number Reprinted from the Issue of Monday June 8 1914 written by P.P. - London. - Times and published by . This book was released on 1915 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Food in Time and Place

    Book Details:
  • Author : Paul Freedman
  • Publisher : Univ of California Press
  • Release : 2014-11-24
  • ISBN : 0520959345
  • Pages : 421 pages

Download or read book Food in Time and Place written by Paul Freedman and published by Univ of California Press. This book was released on 2014-11-24 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

Book The Essential New York Times Cookbook  Classic Recipes for a New Century  First Edition

Download or read book The Essential New York Times Cookbook Classic Recipes for a New Century First Edition written by Amanda Hesser and published by W. W. Norton & Company. This book was released on 2010-10-25 with total page 1655 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times bestseller and Winner of the James Beard Award All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.

Book Prune

    Book Details:
  • Author : Gabrielle Hamilton
  • Publisher : Random House
  • Release : 2014-11-04
  • ISBN : 0812994108
  • Pages : 619 pages

Download or read book Prune written by Gabrielle Hamilton and published by Random House. This book was released on 2014-11-04 with total page 619 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)

Book CookFight

    Book Details:
  • Author : Julia Moskin
  • Publisher : Harper Collins
  • Release : 2012-10-30
  • ISBN : 0062096850
  • Pages : 497 pages

Download or read book CookFight written by Julia Moskin and published by Harper Collins. This book was released on 2012-10-30 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: At once hilarious and inspiring, CookFight is a one-of-a-kind cookbook that that pits the strategies and recipes of popular New York Times food reporters Julia Moskin and Kim Severson against each other as they take on the challenges today's home cook faces both in and out of the kitchen. An epic battle for kitchen dominance, CookFight features two well-seasoned cooks, 12 tough culinary challenges, and 125 mouth-watering recipes, plus a foreword by Frank Bruni, former chief restaurant critic of the New York Times. Fans of Mark Bittman, Melissa Clark, Ruth Reichl, and Dorie Greenspan, as well as top-rated cooking shows like Top Chef, Top Chef Masters, Iron Chef, and Hell's Kitchen, will be riveted by every round of this intense, no-punches-pulled CookFight until the final (dinner) bell!

Book The Law Times

    Book Details:
  • Author :
  • Publisher :
  • Release : 1918
  • ISBN :
  • Pages : 580 pages

Download or read book The Law Times written by and published by . This book was released on 1918 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Food Matters

    Book Details:
  • Author : Mark Bittman
  • Publisher : Simon and Schuster
  • Release : 2008-12-30
  • ISBN : 1416578978
  • Pages : 337 pages

Download or read book Food Matters written by Mark Bittman and published by Simon and Schuster. This book was released on 2008-12-30 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health. We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home. Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline. Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live. Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, Food Matters represents the future of American eating.

Book Brenda Gantt It s Gonna Be Good  Y all

Download or read book Brenda Gantt It s Gonna Be Good Y all written by Brenda Gantt and published by . This book was released on 2021-09 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book The Plant World

Download or read book The Plant World written by and published by . This book was released on 1918 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Hungry Planet

    Book Details:
  • Author : Faith d' Aluisio
  • Publisher : Material World
  • Release : 2007-09
  • ISBN : 9781580088695
  • Pages : 292 pages

Download or read book Hungry Planet written by Faith d' Aluisio and published by Material World. This book was released on 2007-09 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides an overview of what families around the world eat by featuring portraits of thirty families from twenty-four countries with a week's supply of food.

Book Medical Record

    Book Details:
  • Author : George Frederick Shrady
  • Publisher :
  • Release : 1904
  • ISBN :
  • Pages : 1214 pages

Download or read book Medical Record written by George Frederick Shrady and published by . This book was released on 1904 with total page 1214 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Eleven Madison Park

    Book Details:
  • Author : Will Guidara
  • Publisher : Little, Brown
  • Release : 2012-01-16
  • ISBN : 0316191760
  • Pages : 385 pages

Download or read book Eleven Madison Park written by Will Guidara and published by Little, Brown. This book was released on 2012-01-16 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eleven Madison Park is one of New York City's most popular fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical French cuisine. Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.

Book This Is 18

Download or read book This Is 18 written by Jessica Bennett and published by Abrams. This book was released on 2019-11-12 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: A stunning celebration of girlhood around the world, from the New York Times Featuring and photographed by young women, This Is 18 is an immersive look at what it means to be on the cusp of adulthood around the world and across cultures. Twenty-two empowering and uniquely personal profiles, expanded from the New York Times interactive feature and curated by Gender Editor Jessica Bennett, with Sandra Stevenson, Anya Strzemien, and Sharon Attia, give teen readers a rare glimpse at the realities and interests of their contemporaries. With stunning photography and a gifty design, This Is 18 is a perfect tribute to girlhood for readers of all ages.

Book Food in Medieval Times

Download or read book Food in Medieval Times written by Melitta Weiss Adamson and published by Bloomsbury Publishing USA. This book was released on 2004-10-30 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat—the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.

Book Transactions of the American Hospital Association

Download or read book Transactions of the American Hospital Association written by American Hospital Association and published by . This book was released on 1916 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Food Nations

    Book Details:
  • Author : Warren Belasco
  • Publisher : Routledge
  • Release : 2014-06-03
  • ISBN : 1136700765
  • Pages : 300 pages

Download or read book Food Nations written by Warren Belasco and published by Routledge. This book was released on 2014-06-03 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: This original collection abandons culinary nostalgia and the cataloguing of regional cuisines to examine the role of food and food marketing in constructing culture, consumer behavior, and national identity.