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Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes…
more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast.Soup Night: Recipes for Creating Community Around a Pot of Soup
By Maggie Stuckey. 2013
Soup nights are a stress-free way to bring friends together The host provides two or three pots of soup…
while the guests bring their own dishes and silverware and perhaps a salad or some bread Neighbors get to know each other by name and people of all ages can connect and socialize This practical guide encourages you to start your own soup group with scores of recipes for soups and sides that your friends will be lining up to tasteThis comprehensive guide covers canning refrigeration freezing drying and fermenting all kinds of fruits and vegetables…
from tomatoes to tangerines Vinton also offers expert tips and techniques for setting up your kitchen choosing the best varieties for your needs making substitutions and much more With this kitchen companion in hand even complete beginners will soon be putting up the harvest safely and easilyPut 'em Up! Fruit: A Preserving Guide & Cookbook: Creative Ways to Put 'em Up, Tasty Ways to Use 'em Up
By Sherri Brooks Vinton. 2013
This creative cookbook will inspire you to not only preserve summer’s fruit harvest, but use your homemade jams, jellies, and…
conserves in a host of sweet and savory dishes. Whip up a batch of peach jam and marinate shrimp kabobs in it overnight, or suspend grapefruit in lavender honey for an enticing custard topping. The flavors are fresh and contemporary and the instructions are thorough and easy to follow. Putting up — and serving up — the harvest has never been so delicious.The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More
By Andrea Chesman. 2012
Blending your grandmother’s pickling know-how with today’s Internet resources, Andrea Chesman shows you how easy it is to fill your…
pantry with tasty homemade sauerkraut, Salt-Cured Dilly Beans, and Rosemary Onion Confit. Explaining classic techniques in simple language, guiding you to helpful websites, and making you laugh with humorous stories, Chesman provides inspiration and encouragement for both first-time picklers and dedicated home canners. With tips on pickling everything from apples to zucchini, you’ll enjoy exploring the stunning variety of flavors that can fill a Mason jar.Homegrown Pork: Humane, Healthful Techniques for Raising a Pig for Food
By Sue Weaver. 2013
Raising a pig for meat is easy to do, even in a small space like a suburban backyard. In just…
five months, a 30-pound shoat will become a 250-pound hog and provide you with more than 100 pounds of pork, including tenderloin, ham, ribs, bacon, sausage, and more. Homegrown Pork covers everything you need to know to raise your own pig, from selecting a breed to feeding, housing, fencing, health care, and humane processing. Invite all your friends over for a healthy and succulent pork dinner!The Fresh Honey Cookbook: 84 Recipes from a Beekeeper's Kitchen
By Laurey Masterton. 2013
Indulge your sweet tooth all year long with honey’s many seasonal flavors. Use avocado honey to add depth to April’s…
baby carrots; spice up your July peaches with sourwood honey; and add some cranberry honey to November’s Thanksgiving spread. This delightful book is filled with bits of honey lore and beekeeping history to sweeten your exploration of the varied and delicious ways you can use honey every day.From Pacific salmon and Dungeness crab to wild mushrooms, cherries, apples, saffron, and much more, the Evergreen State’s diverse food…
traditions shine in this guide to Washington’s cuisine. Diverse recipes include Roasted Sockeye with Warm Orange and Olive Salad, Yukon Gold Potato Pizza, and Dark Chocolate Cake with Figs, Fennel, and Pistachios. You’ll also find inspiring profiles of Washington’s local food producers. With abundant seafood, fertile farmland, and award-winning vineyards, Washington has the ingredients for a deliciously varied culinary experience.Dishing Up® Virginia: 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors (Dishing Up®)
By Patrick Evans-Hylton, Edwin Remsberg, Marcel A. Desaulniers. 2013
From colonial traditions through contemporary flavors, you’ll be amazed at the deliciously rich variety of Virginia’s cuisine. Patrick Evans-Hylton presents…
145 delectable recipes celebrating the state’s oysters, blue crabs, peanuts, heirloom tomatoes, sweet potatoes, wine, and much more. Learn how to make Chesapeake Cioppino, Indian Butter Chicken, Black Cake, and scores of other regional delights. You’ll soon be pairing Classic Southern Slaw with Pulled Pork BBQ or Virginia Fried Chicken.Open a cold one and get cooking! Showcasing the diverse ways that beer can be used to enhance a meal,…
either as an ingredient or by pairing, John Holl’s collection of 155 tasty recipes are designed for the beer-loving foodie. From twists on traditional favorites like American Wheat Bear Steamed Clams to unexpected surprises like Chocolate Jefferson Stout Cupcakes, you’ll soon be amazing your friends with the culinary versatility of your favorite beverage.Cudahy: Snapshots of Commerce (Images of America)
By Michelle Gibbs, Rebecca Roepke. 2016
Cudahy's commerce began with Patrick Cudahy, an Irish immigrant who started a meatpacking business in 1892. He invited other industrialists…
to follow him to the farmlands southeast of Milwaukee, and soon nationally known companies like Ladish, Federal Rubber, and George Meyer opened factories in the new city. Smaller businesses like Adamczyk's Meat Market, Dretzka's Department Store, Pinter's Inn, and Sullivan's Cigar Shop thrived amidst a growing population. With the gradual loss of heavy industry after World War II and the rise of retail box stores, Cudahy has strived to attract commercial and light manufacturing companies like the Gift Shoppe, Milwaukee Cylinder, National Tissue, and Angelic Bakehouse. Cudahy started as--and continues to be--a small town with big opportunities.Wolfgang Puck Makes It Easy
By Wolfgang Puck. 2004
Wolfgang Puck Makes It Easy is a groundbreaking cookbook in which Wolfgang Puck shares his creativity and genius so that…
anyone can prepare these wonderful recipes. Every element of the book aims to make it incredibly easy to create great food of the highest quality and creativity, as only Wolfgang Puck can do. In addition to more than 100 recipes, the book features numerous cooking tips as well as advice on how to select the freshest ingredients, how to adapt recipes to the season, using the right cookware, and menu and wine selections.He is creator of some of the world's greatest restaurants such as Spago and Postrio. He is known for the fast-growing Wolfgang Puck Express, a line of cooking accessories, television appearances on the Food Network, and a line of soups and pizzas. He is author of five previous cookbooks. Wolfgang Puck is one of the most visible names and faces in the food business.This book provides a Management Science approach to quality management in food production Aspects of food quality …
product conformance and reliability food safety are examined starting with wheat and ending with its value chain transformation into bread Protein qualities that influence glycemic index levels in bread are used to compare the value chains of France and the US With Kaizen models the book shows how changes in these characteristics are the result of management decisions made by the wheat growers in response to government policy and industry strategy Lately it provides step-by-step instructions on how to apply kaizen methodology and Deming s work on quality improvement to make the HACCPs Hazard Analysis and Critical Control Points in food safety systems more robustThe Backyard Cow: An Introductory Guide to Keeping a Productive Family Cow
By Sue Weaver. 2012
You don’t need acres of land to keep a cow healthy, happy, and productive. You can raise one right in…
your own backyard, producing more than enough milk for a single family — up to six gallons per day! The Backyard Cow covers everything you need to know, from selecting the right breed to understanding your cow’s behavior. With helpful advice on daily maintenance, milking, and bovine health care, you’ll soon be enjoying the pleasures of fresh milk, yogurt, cheese, and much more.'Home-cooked food that's tasty and stress-free - this is Jo's guide for busy parents. ' --Jamie Oliver Oh, how Jo Pratt's…
life has changed over the last few years! Gone are the days of spending a day or two preparing for elaborate dinner parties, using ingredients she hunted down in back-street markets and fancy deli shops. That was all pre-children - now things are very different. She's a busy mum who has to juggle work, children and all the associated chaos. She lives in a madhouse! Bestselling author Jo has devised a cookbook full of delicious and healthy food that addresses one of the most challenging problems experienced by busy parents: finding time to cook meals for their family. The recipes are simple, easy to shop for and quick to make, with shortcuts and prepare-ahead tips. But there's much more to the book than this - there are also Lifesaver mini-recipes that give you staples for your freezer and store cupboard, and Leftovers mini-recipes too, to show you how to be clever and get more value out of time spent in the kitchen. There are three chapters - 'Monday to Friday Survival', 'Busy Weekends' and 'Cling onto your Social Life'. These chapters feature recipes for every meal and eventuality, including weekday kids' teatime recipes that will go down a storm, dinners that will wow your friends, and Sunday lunches to make the most of those precious moments of relaxation with your family.Hot Sauce!: Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces
By Jennifer Trainer Thompson. 2012
If you can’t stand the heat, get out of the kitchen! From mild to blistering, renowned author Jennifer Trainer Thompson…
offers 32 recipes for making your own signature hot sauces, as well as 60 recipes that use homemade or commercial hot sauces in everything from barbeque and Buffalo wings to bouillabaisse and black bean soup. Try making spicy chowders, tacos, salads, and seafood — even scorchingly delicious cocktails. Bring your own handcrafted heat to your next barbecue and feel the burn!Lobster!: 55 Fresh and Simple Recipes for Everyday Eating
By Brooke Dojny. 2012
Put on your bib and crack open this collection of 55 mouthwatering lobster recipes. Brooke Dojny provides extraordinary renditions of…
classics like steamed lobster, lobster bisque, and lobster rolls, as well as inventive new dishes that bring lobster where it’s never been before. Dig into Lobster and Red Bliss Hash, Lobster and Arugula Pizza, and Lobster and Pea Shoot Salad in Toast Cups. Dojny even includes recipes for sides and desserts to round out your lobster meal. Bring your appetite because this is going to be tasty.The Fresh Egg Cookbook: From Chicken to Kitchen, Recipes for Using Eggs from Farmers' Markets, Local Farms, and Your Own Backyard
By Jennifer Trainer Thompson. 2012
Fresh eggs offer great nutrition and unbeatable flavor. Whether you’re collecting eggs from a backyard coop or buying them from…
local farms, Jennifer Trainer Thompson has 101 delicious recipes to help you make the most of them. With unique twists on breakfast classics like French toast, eggs Florentine, and huevos rancheros, as well as tips for using your eggs in smoothies, mayonnaise, and carbonara sauce, you’ll be enjoying the healthy and delicious joys of fresh eggs in an amazingly versatile range of dishes.A Man, A Can, A Grill: 50 No-Sweat Meals You Can Fire Up Fast
By David Joachim, Editors of Men's Health. 2003
Take a man Add a can Now throw in a grill Sounds like a recipe for disaster…
right But with the geniuses who brought you A Man A Can A Plan are calling the shots any guy can turn his culinary carnage into a killer meal - Photos of most ingredients so shopping is a breeze - Instructions for charcoal and propane grills alike - Options for vegetarians - Other useful facts about the ingredients and grilling techniques Whether the menu calls for beer-basted chicken or shish kebabs Joachim s approach to barbecuing will lure even the most inexperienced cook to slap on an apronHow Carrots Won the Trojan War: Curious (but True) Stories of Common Vegetables
By Rebecca Rupp. 2011
Discover why Roman gladiators were massaged with onion juice before battle, how celery contributed to Casanova’s conquests, how peas almost…
poisoned General Washington, and why some seventeenth-century turnips were considered degenerate. Rebecca Rupp tells the strange and fascinating history of 23 of the world’s most popular vegetables. Gardeners, foodies, history buffs, and anyone who wants to know the secret stories concealed in a salad are sure to enjoy this delightful and informative collection.