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A Sherry & A Little Plate of Tapas
By Kay Plunkett-Hogge. 2016
Tapas and sherry bars are everywhere: Berlin, London, LA, Paris, Munich. Now it's time to bring the trend home and…
serve this glorious marriage of flavours to friends. In A Sherry & A Little Plate of Tapas Kay Plunkett-Hogge tells the story of tapas and its beloved companion, sherry, and offers 80 easy-to-cook-at-home recipes. The book begins by exploring the mysteries of sherry, one of the world's oldest wines, considering the five key types, how they're made and how they're served, with tips on the best food and sherry matches and a selection of sherry cocktails. Kay then plunges into the tapas, with chapters on cold tapas - hams and olives and their like - and latillas; montaditos or 'mounted' tapas; pintxos, or 'things on sticks'; and on cooked tapas, with chapters on vegetables, eggs and dairy, seafood and meat. Kay has even created some delicious sherry-based desserts.Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More
By Marisa Mcclellan. 2016
The Preserves You Love, SWEETER THAN EVERAfter years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether,…
accomplished canner and author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars, preserving in the tenor of today's health-conscious audience. . The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners like maple sugar and syrup, coconut sugar, dates, agave, honey, and dried fruits and juices-and less of them. The book is organized by sweeteners, and includes recipes like Sriracha-style Hot Sauce (using honey), Date Pancake Syrup (with maple), Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave), and Fennel and Parsley Relish (sweetened with fruit juice). Her trademark flavor combinations, seasonal awareness, and manageable small batches are here, too, for her longtime readers and a whole new audience, and are just as sweet.The Whole Grain Promise: More Than 100 Recipes to Jumpstart a Healthier Diet
By Robin Asbell. 2015
From quinoa to bulgar and millet to kasha, whole grains add a hearty, healthy, and flavorful boost to any meal.…
In The Whole Grain Promise, Robin Asbell shares quick and easy whole grain recipes that will entice the pickiest eater and appeal to the whole family. Whether you want to improve your health or try something new for dinner, whole grains are the perfect place to start. Beginning with the basics, Robin takes you through the major types of grains, their health benefits, and how best to cook them. From there, she offers more than 100 mouthwatering recipes that will encourage everyone to embrace the whole grain diet. With everything from Grain-Crust Spinach Cauliflower Quiche to Fudgy Brownie Cupcakes, The Whole Grain Promise will tempt your family with food that's not only healthy, but delicious!Pitt Cue Co. - The Cookbook
By Tom Adams, Jamie Berger, Simon Anderson. 2013
With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on…
meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round.From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked ox cheek toasts with pickled walnuts; Lamb rib with molasses mop and onion salad; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Toffee apple grunt; Sticky bourbon & cola pudding and so much more, it's all irresistibly delicious food to savour and share.How to Boil an Egg: 184 Simple Recipes For One (Paperfronts Ser.)
By Jan Arkless. 1986
Jan Arkless's bestselling recipe book has given confidence to a whole generation of new cooks. This new edition has been…
fully updated to include such new recipes as Hoisin Chicken Stir Fry, Tabbouleh and Winter Pork Casserole.Leaving home for university or to start a new job? Suddenly faced with cooking for yourself for the first time and don't want to exist on a diet of takeaways or squander your money on expensive ready-made meals? Don't worry! All the recipes you need are here, starting right at the beginning with how to boil an egg - and then how to poach, scramble and fry it as well!The essential guide for those new to cooking.Includes useful table of quantities when cooking for one.Simple instructions on how to prepare vegetables.Easy, tasty and economical meals.Most of the recipes serve one - but some feed two or more for when you're entertaining friends.How to Boil an Egg explains all the things that other cookery books assume you know.Gatherings: recipes for feasts great and small
By Flora Shedden. 2017
A gathering is an easy way of cooking and hosting. It means no pressure, no code of conduct, and everyone…
- cook included - can actually enjoy themselves. This collection is a mixture of modern dishes, staple snacks, salads and sides, interesting bakes, and puddings perfect to end a feast with. Nothing overly fussy or complicated, just tasty, pretty plates of food.Choose from the chapters led by occasion or pick and choose from dishes such as Sloe Gin Braised Venison, Cocoa Nib Brownies and Redcurrant Pavlovas to put on a spread. There are menu ideas to show you how.CONTENTSMornings Quick & Slow | Menu idea: Autumnal brunchSmall Plates | Menu idea: Spring lunchFood to Fling Together | Menu idea: Riverside picnicFood to Take your Time About | Menu idea: Wandering weekendsEverything Baked | Menu idea: Summer garden partyDrinks & Other Things to Celebrate with | Menu idea: Winter partySweet Plates & Puds | Menu idea: PresentsLes Petits Sweets: Two-Bite Desserts from the French Patisserie
By Anne E. Mcbride, Kathryn Gordon. 2016
The French way is the petite treat: two delicious bites-just a taste-of a sablé, madeleine, petit four, nougat, caramel, or…
other dessert that packs a sweet punch. With the tiny desserts featured in Les Petits Sweets, you can taste more than one, or have a dessert-tasting party to try them all. And try them you must: with flavors like Earl Grey, lavender, cardamom, cassis, apple-yuzu, and more, it will be impossible to choose just one.Classic French techniques explain each recipe from start to finish. Go ahead, have dessert first.The Good Table: Adventures in and around my kitchen
By Valentine Warner. 2011
'Valentine has left no culinary stone unturned and has achieved what all cookbooks strive for, in that you want to…
go home and cook everything in the book!' - Fergus HendersonFeatured in Vegetarian Living, Valentine Warner takes us on a journey to home food heaven. The food on your table is at the heart of the house, and The Good Table shows that it is best when sourced and cooked with love and care.In this book, Valentine pays homage to the slow cooking of cheaper cuts of meat, whilst encouraging us to enjoy less widely-used meat such as rabbit and venison. His ingredients are local, mostly inexpensive and easy to find, yet his dishes are often surprising, based on forgotten classics or hailing from distant countries such as Mexico and Morocco.The food you put on your table is at the heart of the house, as a matter of survival and joy. Everything we eat sustains family, friends and self, and The Good Table shows that it is best when sourced and cooked with love and care.Whether making comforting favourites such as Toad in the Hole or Paella, classic dishes such as Beef Suet Pudding or a Brandy Snap with Berries, or recipes from far-flung shores such as Lapland Fish Soup and a Spanish dish of Chorizo in Cider, Valentine's omnivorous curiosity and attention to detail set his recipes apart. In this timely book, Valentine pays homage to the slow cooking of cheaper cuts of beef, pork and lamb, whilst encouraging us to enjoy less widely-used meat such as rabbit and venison. His ingredients are local, mostly inexpensive and easy to find, yet his dishes are often surprising, based on forgotten classics or hailing from distant countries such as Mexico and Morocco. For Valentine, The Good Table starts with good shopping, and he encourages us to not be afraid of buying new ingredients, especially when they are affordable and plentiful. He seeks out sustainable fish, creates luxuries from everyday ingredients such as bread and eggs, and cooks fruit and vegetables when they are in season.Contents Includes...MeatBirdsFish & ShellfishVeg & Foraged FoodsBread, eggs & CheeseToast as a VehiclePuddingsDrinksSoup of the Day: 150 Delicious and Comforting Recipes from Our Favorite Restaurants
By Ellen Brown. 2014
Whether it’s a bowl of chicken soup when you’re sick, a thick and hearty gumbo in winter, or a refreshing…
gazpacho on a hot summer day, soup is a timeless favorite. In Soup of the Day, Ellen Brown presents more than 150 classic and inventive recipes, most of which were collected from top restaurants across the nation. Try the Tortilla Soup from Fearing’s in Dallas, the Cream of Celery Soup from Bayona in New Orleans, the Cheddar Soup with Bacon from The Soupbox in Chicago, or Ellen’s own New England Clam Chowder. With the recipes are explanations on how to create great stocks, cook perfect garnishes, and even bake delicious breads. Make your favorite or try something newit’s a soup lover’s dream!United States of Bread: Our Nation's Homebaking Heritage: from Sandwich Loaves to Sourdough
By Adrienne Kane. 2014
The saying goes #147;As American as apple pie,” but it should really be #147;As American as freshly baked bread. ”…
Before America was famous (or rather, notorious) for processed white bread, it had a rich history of unique homemade bread recipes, from Southern Biscuits and Cornbread to Sweet Potato Loaf and Amish Dill Bread. Author Adrienne Kane has unearthed these vintage recipes and long-forgotten traditions, and compiled them all in United States of Bread. Home bakers can delight in these 75 American favorites#151;everything from yeast breads and quick breads, sweet rolls to bread puddings. For the novice bread baker, this cookbook takes the mystery out of baking with yeast, with helpful sidebars about fermentation, equipment, and flours. For the more experienced baker and history buff, it offers unique recipes and intriguing information on classic American bread-making. It’s a charming collection that will inspire any cook to celebrate our nation’s rich bread-making traditions.Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes
By Oswald Rivera. 2015
Puerto Rican cuisine holds a unique place in the culinary world with its blend of Spanish, African, and Native Caribbean…
influences. In Puerto Rican Cuisine in America, Oswald Rivera shares over 250 family-favorite recipes that explore this one-of-a-kind style of Caribbean cooking. There is everything from hearty soup like Sancocho to savory delicacies such as Cabro Borracho (druken goat) and Camarones Guisados (stewed shrimp) to rich desserts like Flan de Calabaza (pumpkin flan). Plus, with a suggested wine pairing for every dish and 90 delicious drink recipes, readers can enjoy the perfect Puerto Rican meal. Throughout the book, Oswald explores Puerto Rico’s unique history, its people’s migration to New York City, and his youth growing up in Harlem, as well as the growth of the Nuyorican culture in the United States. Refreshed with new illustrations throughout, this edition features a new preface by the author.Kyotofu: Uniquely Delicious Japanese Desserts
By Nicole Bermensolo. 2015
Japanese ingredients have long been known for their distinctive tastes and healthy qualities. From the tang of yuzu to the…
bite of matcha to creaminess of soy, they present a wide range of delicious flavors. In Kyotofu, award-winning baker, Nicole Bermensolo, presents 75 classic American sweets, like cheesecake, brownies, and muffins, combined with Japanese ingredients to create one-of-a-kind desserts. Try recipes like Green Tea White Chocolate Cupcakes, Black Sesame Caramel Mousse, Kinako Waffles, and Nashi Pear Crumble. Perfect for beginners to Japanese cooking, Kyotofu is divided by Japanese ingredient, includes a glossary of foreign terms, and suggests where to buy less familiar products. Plus, for those who want a healthier dessert, all the recipes can be made completely gluten-free thanks to Nicole’s cup-for-cup flour recipe.In How to Make Your Own Drinks award-winning author Susy Atkins gives the low-down on how to create delicious cordials,…
wines, infusions, liqueurs and health-giving juices from fresh, seasonal home-grown or locally sourced ingredients with minimum fuss and maximum results. Recipes include thirst-quenching Apple Juice, rich Blackcurrant Cordial, tasty Limoncello and enticing Sloe Gin. Whether you are a gardener with a glut of summer berries, a forager seeking inspiration for armfuls of hand-picked elderflower or a farmers' market devotee wondering what to do with a bulk-buy of late-season apples, How to Make Your Own Drinks will guide you in the right direction, giving tips, advice and recipe ideas on how to make easy, cheap, mouth-watering and additive-free drinks from the bounty of natural ingredients available.Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen
By Maureen Abood. 2015
Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood,…
growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.BBQ Bistro: Simple, Sophisticated French Recipes for Your Grill
By Karen Adler, Judith Fertig. 2015
BBQ Bistro will take your barbecue from yum to ooh-la-la, bringing the charm and flavor of the French bistro to…
your own backyard. Authors Karen Adler and Judith Fertig share their favorite quick and casual bistro recipes for a hot grill. With recipes like Grilled Salmon Benedict, French Feta and Charentais Melon, Grilled Rib-Eye Steak with Onion Straws, and more! BBQ Bistro will expand your barbecue repertoire and encourage you to play with different flavors and techniques, from adding a hint of smoke to cheese, to turning an eggplant into easily grillable paillards, or getting the perfect char on a steak. It also offers classic French sauces, sides, and small plates you can pair with any meal anytime of the year. With tips on grilling and preserving, BBQ Bistro is a must-have for any griller and will satisfy all of your barbeque desires, mais oui!Donut Nation: A Cross-Country Guide to America's Best Artisan Donut Shops
By Ellen Brown. 2015
Donuts are America’s favorite treat and, in Donut Nation, Ellen Brown travels the United States in search of the best…
donut shops. From beloved mom-and-pop establishments and roadside cafes to innovative boutiques and artisanal restaurants, there are more than seventy hand-crafted donut shops to take you from Maine to Arizona. Perfect for the cross-country explorer or home chef, it also includes mouthwatering recipes for donuts like Orange-Pistachio Cake, Maple Bacon, and Strawberry-Buttermilk. Donut Nation is a one-of-a-kind trip to the heart of an American classic.Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing
By Colleen Rush, Gary Wiviott. 2015
Welcome Back to Barbecue Boot Camp Get barbecue right all over again with Low & Slow 2! Complete with 100…
new recipes, step-by-step instructions, tips, and illustrations for cooking low and slow on four of the most popular charcoal cookers out there--the Weber Smoky Mountain, the Big Green Egg, an offset smoker, and a kettle-style grill--learn how to make mouthwatering barbecue and smoke-roasted meats without fail. With pitmaster Gary Wiviott’s don't over-think it philosophy, flaunt your charcoal mastery, hone your barbeque skills, and try Texas-style Brisket, Standing Rib Roast, Smoked Corned Beef, Goose Breast Pastrami, Smoked Whole Fish, Neopolitan-style Pizza, and more!Meatless in Cowtown
By Anthony Head, Photography By Jason Varney, Laura Samuel Meyn. 2015
Inside the test kitchens of Bon Appetit, Laura Samuel Meyn and Anthony Head repeatedly found themselves the lone vegetarians at…
a table of carnivores, but this never deterred them from eating the foods they loved, even after they both moved to meat-loving Texas. In Meatless in Cowtown they’ve corralled all the ass-kicking Texas flavor of their favorite dishes--minus the meat--for you to enjoy at home. Try Laura’s recipes for Meatless in Cowtown Frito Pie, Enchiladas for a Crowd, and Apple-Pecan-Oatmeal Crisp, then let Anthony pair those dishes with the perfect wine or beer to see how delicious it is for vegetarians and carnivores alike to go Meatless in Cowtown. With full-color photos throughout, this inspired recipe collection will help you compose vegetarian meals with Texas-sized flavors and everyday appeal.Vietnamese Market Cookbook: Spicy Sour Sweet
By Van Tran, Anh Vu. 2014
Bring the Flavor of Vietnam to Your Kitchen Salty, sweet, bitter, sour, and spicy: these are the flavorful tenets of…
Vietnamese cuisine. This exhilarating culinary culture is rich but light, deeply flavorful but made with simple ingredients, and filling while also easy to prepare. That’s the message that authors Van Tran and Anh Vu wanted to bring to a hungry crowd when they opened their banh mi stall in London, an international city that surprisingly lacked the tastes of the authors’ childhoods in Hanoi. As their business expanded, The Vietnamese Market Cookbook followed. The recipes are simpler than you might think but explode with the purest flavors of vegetables, seafood, lean meats, spices, chiles, and treasured Vietnamese condiments like fish sauce. Old and new favorites collide: Asparagus and Crabmeat Soup, Papaya Salad with Crispy Anchovies, Claypot Chicken with Ginger, Sea Bass Carpaccio, Kumquat Jasmine Iced Tea, and Crème Caramel. From chapters like Sweetness and Happiness” to Spiciness and Adventure” and Saltiness and Healing,” this lusciously filling book will bring a little bit of Vietnam into your home.The Accidental Vegetarian: Delicious And Eclectic Food Without Meat
By Simon Rimmer. 2004
When Simon Rimmer bought a small vegetarian restaurant, he had no idea how to cook. Armed with two cookbooks and…
heaps of enthusiasm, he and a friend created the best vegetarian restaurant in Manchester, famous for its unusual food and lovely atmosphere. A confirmed meat eater, Simon had to rethink his cooking and has created vegetarian recipes to please even the most dedicated carnivore. This book is a collection of some of his recipes that are quick to prepare but totally delicious. From good old favourites like macaroni cheese to Simon's more exotic fusion creations such as spicy beetroot and coconut soup, The Accidental Vegetarian will kill the lentil and sandal image of vegetarianism forever!