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Burn the Ice: The American Culinary Revolution and Its End
By Kevin Alexander. 2019
James Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American dining Over the past decade, Kevin…
Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional ramen shops opened in Oklahoma City. Craft cocktail speakeasies appeared in Boise. Poke bowls sprung up in Omaha. Entire neighborhoods, like Williamsburg in Brooklyn, and cities like Austin, were suddenly unrecognizable to long-term residents, their names becoming shorthand for the so-called hipster movement. At the same time, new media companies such as Eater and Serious Eats launched to chronicle and cater to this developing scene, transforming nascent star chefs into proper celebrities. Emerging culinary television hosts like Anthony Bourdain inspired a generation to use food as the lens for different cultures. It seemed, for a moment, like a glorious belle epoque of eating and drinking in America. And then it was over. To tell this story, Alexander journeys through the travails and triumphs of a number of key chefs, bartenders, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush-including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and Top Chef fame; as well as hugely influential figures, such as Andre Prince Jeffries of Prince's Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott. He writes with rare energy, telling a distinctly American story, at once timeless and cutting-edge, about unbridled creativity and ravenous ambition. To "burn the ice" means to melt down whatever remains in a kitchen's ice machine at the end of the night. Or, at the bar, to melt the ice if someone has broken a glass in the well. It is both an end and a beginning. It is the firsthand story of a revolution in how Americans eat and drink.Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer
By Bren Smith. 2019
Part memoir, part manifesto, in Eat Like a Fish Bren Smith-a former commercial fisherman turned restorative ocean farmer-shares a bold…
new vision for the future of food: seaweed. Through tales that span from his childhood in Newfoundland to his early years on the high seas aboard commercial fishing trawlers, from pioneering new forms of ocean farming to surfing the frontiers of the food movement, Smith introduces the world of sea-based agriculture, and advocates getting ocean vegetables onto American plates (there are thousands of edible varieties in the sea!). Here he shows how we can transform our food system while enjoying delicious, nutritious, locally grown food, and how restorative ocean farming has the potential to create millions of new jobs and protect our planet in the face of climate change, rising populations, and finite food resources. Also included are recipes from acclaimed chefs Brooks Headley and David Santos. Written with the humor and swagger of a fisherman telling a late-night tale, this is a monumental work of deeply personal food policy that will profoundly change the way we think about what we eat. Includes a PDF of sea greens recipes by chefs Brooks Headley and David SantosSave Me the Plums: My Gourmet Memoir
By Ruth Reichl. 2019
Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she…
entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet. "This is the rare case of an amazing writer living an amazing life."-Ann Patchett When Conde Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl's leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media-the last spendthrift gasp before the Internet turned the magazine world upside down. Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams-even when she ends up in a place she never expected to be. Advance praise for Save Me the Plums "No one writes about food like Ruth Reichl. She also happens to be a mesmerizing storyteller. I consider this book essential nourishment."-Nigella Lawson "Endearing...?iGourmet magazine readers will relish the behind-the-scenes peek at the workings of the magazine...? Reichl's revealing memoir is a deeply personal look at a food world on the brink of change."-Publishers Weekly (starred review) "Ruth Reichl is the best sort of storyteller-intimate, wise, frank, and completely engaging. Here she beautifully details her ten years running Gourmet, with all the triumphs and tribulations, and it's a brilliant tale. Every page is rich and delicious; the book is such a treat!"-Susan Orlean, New York Times bestselling author of The Library BookA thrilling journey through the hidden underworld of the world's most prized luxury ingredient. Beneath the gloss of star chefs…
and crystal-laden tables, the truffle supply chain is touched by theft, secrecy, sabotage, and fraud. Farmers patrol their fields with rifles and fear losing trade secrets to spies. Hunters plant poisoned meatballs to eliminate rival truffle-hunting dogs. Naive buyers and even knowledgeable experts are duped by liars and counterfeits. Deeply reported and elegantly written, this page-turning expose documents the dark, sometimes deadly crimes at each level of the truffle's path from ground to plate, making sense of an industry that traffics in scarcity, seduction, and cash. Through it all, a question lingers: What, other than money, draws people to these dirt-covered jewels?Secrets from my Vietnamese kitchen: simple recipes from my many mothers /
By Kim Thúy. 2019
A warm and welcoming introduction to a vibrant cuisine, with more than 50 easy to make recipes. Between careers as…
a lawyer and an acclaimed novelist, Kim Thûy ran a celebrated restaurant called Ru de Nam in Montreal. Now, in her first cookbook, Kim combines her beautiful storytelling style with simple and wonderful recipes that are full of flavour: surprising yet comforting, and easy enough for every day. Welcoming us into her close-knit circle, she introduces us to her mother and five aunts, each with her story, each with her secrets, told through the food of the country they had to leave, Vietnam. Starting with easily-prepared base ingredients of sauces, quick pickled vegetables and toasted rice flour, we move on to soups, sautes, vegetables, grilled foods, desserts and more. Sample recipes include: Stuffed Squash Soup; Vermicelli Bowls; Caramel Pork; Calamari, Pork and Pineapple Stir-fry; Fried Lemongrass Fish; and Vietnamese Tapioca and Banana. Also, in collaboration with sommelier Michelle Bouffard, Kim suggests wine pairings for these Vietnamese dishes. Kim says that Vietnamese often display their affection more easily with food than with words. This exquisite book deliciously demonstrates that every meal is an opportunity to show love, and to be grateful for those who sit down to eat with us. 2019.Set for the holidays with Anna Olson: recipes to bring comfort and joy /
By Anna Olson. 2018
In Anna's house, the holidays are a time for coming together with family and friends, celebrating traditions, and making some…
new ones, too. In this festive cookbook, Anna shares the recipes she most loves to make during the holiday season--for occasions like a festive brunch, entertaining a crowd, a cozy supper, Thanksgiving and Christmas dinner, an elegant New Year's evening--and sensational sweets such as holiday cookies, celebratory centerpiece cakes, festive pies and tarts, fancy bars and slices, and much more! With every recipe is a spoonful of practical and supportive advice, including menu planning, make-ahead preparation, and hundreds of other hints and tips. Set for the Holidays will help add sparkle and take away stress from your holidays, so you can navigate the season with confidence! 2018.Weaves together the author's own family history--from her grandfather's decision to leave behind a wife and newborn son for a…
new life, to her father's path from cooking in rural China to running some of the largest "Western" kitchens in Vancouver, to the unravelling of a closely guarded family secret--with the stories of dozens of Chinese restaurant owners from coast to coast. Also explores the fascinating history behind "chop suey" cuisine, detailing the invention of classics like "ginger beef" and "Newfoundland chow mein," and other uniquely Canadian fare like the "Chinese pierogies" of Alberta. Bestseller. 2019.Jamie Cooks Italy
By Jamie Oliver. 2018
Jamie has travelled around Italy to find the best of fast and slow cooking for us all to enjoy in…
our kitchens at home.Jamie Cooks Italy is a celebration of the joy of Italian food. Jamie wants to share his love of all things Italian with accessible, best-ever recipes for Classic Carbonara, Salina Chicken, Stuffed Focaccia, Baked Risotto Pie, Pot-Roasted Cauliflower and Limoncello Tiramisu. This is about bringing the pleasure and passion of the world's favourite cuisine to your kitchen at home. Featuring 140 recipes in Jamie's easy-to-follow style, the book has chapters on Antipasti, Salad, Soup, Meat, Pasta, Fish, Rice & Dumplings, Bread & Pastry, Sides, Desserts and all the Basics you need.The recipes are a mix of fast- and slow-cooking, familiar classics with a Jamie twist, simple everyday dishes and more indulgent labour-of-love choices for weekends and celebrations. Whether cooking for yourself or cooking for friends and family, the aromas and tastes will transport you straight to the landscapes of Italy. Viva Italia!Ottolenghi Simple: A Cookbook
By Yotam Ottolenghi. 2018
Ottolenghi for everyone: a long-awaited cookbook of 130 accessible and achievable recipes for every home cook, from powerhouse author, chef,…
and restaurateur Yotam Ottolenghi.Beloved for his innovative recipes that incorporate flavour-packed Middle Eastern ingredients, superstar chef Yotam Ottolenghi has become a household name the world over, and especially well-loved in Canada. And while countless home cooks have been inspired to integrate tahini, pomegranate molasses, za'atar and other Middle Eastern staples into their cooking, sometimes the long ingredients lists or hard-to-find recipe components relegate this recipes to weekend projects. In Simple, Ottolenghi presents a collection of delicious, pared-down dishes that are packed with his signature nuanced flavours, but in a way that's accessible for home cooks and weeknight dinners. Recipes like Roasted Baby Carrots with Harissa and Pomegranate, Roasted Red Onion and Chickpea Salad with Tomato and Tahini, and Spring Roast Chicken with Preserved Lemon are organized by type of dish (brunch dishes, soups, vegetables, grains and legumes, pasta, fish, meat, and desserts), making any meal brilliantly, deliciously simple.Pierre Franey's cooking in France
By Pierre Franey. 1994
A gastronomic tour of France, including interviews with farmers, food processors, vintners, and chefs in the various provinces. Discusses the…
culinary specialties and traditional cuisines of each region. Offers selected recipes. Companion book to the public television series of the same nameLa cuisine de Jean-Philippe: ses 100 meilleures recettes véganes
By Jean-Philippe Cyr. 2017
Après une carrière en restauration, le chef Jean-Philippe Cyr partage désormais son amour de la cuisine végane avec des centaines…
de milliers d'internautes. Dans son tout premier livre, le Chef Bouddhiste transmet sa philosophie à travers 75 recettes végétaliennes, simples et savoureuses... pour l'amour de la planète, et aussi, parce que c'est juste trop bon! 2017.Esther the Wonder Pig: Changing the World One Heart at a Time
By Steve Jenkins, Caprice Crane, Derek Walter. 2016
NEW YORK TIMES BESTSELLERAMAZON BEST BOOK OF THE YEAR Unlikely pig owners Steve and Derek got a whole lot more…
than they bargained for when the designer micro piglet they adopted turned out to be a full-sized 600-pound sow! This funny, inspirational story shows how families really do come in all shapes and sizes. In the summer of 2012, Steve Jenkins was contacted by an old friend about adopting a micro piglet. Though he knew his partner Derek wouldn't be enthusiastic, he agreed to take the adorable little pig anyway, thinking he could care for her himself. Little did he know, that decision would change his and Derek's lives forever. It turned out there was nothing "micro" about Esther, and Steve and Derek had actually signed on to raise a full-sized commercial pig. Within three years, Tiny Esther grew to a whopping 600 pounds. After some real growing pains and a lot of pig-sized messes, it became clear that Esther needed much more space, so Steve and Derek made another life-changing decision: they bought a farm and opened the Happily Ever Esther Farm Sanctuary, where they could care for Esther and other animals in need. Funny, heartwarming, and utterly charming, ESTHER THE WONDER PIG follows Steve and Derek's adventure-from reluctant pig parents to farm-owning advocates for animals.With modern healthy diets constantly flip-flopping on what foods to eat and focusing on restricting calories, individuals can be left…
confused, defeated, and unsatisfied. This new book from acclaimed macrobiotic health and nutritional experts Denny and Susan Waxman leaves all negativity behind and brings to light a positive outlook on building one healthy habit at a time. Listeners will find healthy living easier than ever by learning how to apply these principles into a broad range of modern lifestyles and by being able to do so at their own pace. With new recipes from Susan Waxman, this book clears up misinformation about food, which allows you to better understand how to achieve your best physical, spiritual, and mental health. The Ultimate Guide to Eating for Longevity is not a diet fad; it's a nutritional guide based on the world's longest-standing civilizations, civilizations which have changed very little over time and have proven that it's possible to live a long, healthy life. Copy and paste the following link into your browser to retrieve downloadable PDF: http://chilp.it/472e478The Pioneer Woman Cooks: Simple, Scrumptious Recipes for Crazy Busy Lives
By Ree Drummond. 2017
#1 New York Times BestsellerCrazy delicious recipes for your crazy busy life from the #1 New York Times bestselling author…
and Food Network favorite, Ree Drummond the Pioneer Woman.For home cooks, nothing beats preparing a long, leisurely dinner for your family, stirring slowly, seasoning gradually, and savoring every flavorful step.Screeeeeech! Reality check! Okay, let's face it: With school, sports, work, obligations, and activities pulling us in a million directions, not many of us can spend that amount of time in the kitchen anymore! What we really need are simple, scrumptious, doable recipes that solve the challenge of serving up hearty, satisfying food (that tastes amazing!) day after day, week after week without falling into a rut and relying on the same old rotation of meals. Cooking should be fun, rewarding, and it definitely should feed your soul (and feed the people in your household in the process)!Here are some of my favorite make-it-happen dishes, pulled from my nonstop life as a busy wife, mother of four, and lifelong lover of food! The Pioneer Woman Cooks: Come and Get It! includes more than 120 of my best solutions for tasty, wholesome meals (with minimal fuss!) for breakfast, lunch, dinner, and snacks. (And let's not forget the glue that holds it all together: desserts! There are some dandies in here, friends.)With a mix of categories and flavors that will please everyone, this book has everything you need to whip up delicious, downhome recipes that you can get on the table without a lot of stress. Now that's something to get excited about!Wildness: An Ode to Newfoundland and Labrador
By Jeremy Charles. 2019
A stunning celebration of the bounty of the Atlantic coast, and a dazzling debut monograph from Canada's star chefThe first…
cookbook from acclaimed chef Jeremy Charles takes readers on a journey to Canada's rugged east coast – where wildness has a profound influence on the tasting menu at Charles's acclaimed restaurant, Raymonds, nestled in the historic port at St. John's. The book's more than 160 recipes spotlight the local fare: cod, shellfish, moose, game, wild edibles, and more. Charles has written a story to accompany each recipe, along with essays about the people and landscape that define his remarkable approach to modern coastal cuisine.How to be well when you're not: Practices And Recipes To Maximize Health In Illness
By Ariane Resnick. 2019
With advice and suggestions for everything from emotional coping mechanisms (such as how to deal with the loss of socializing)…
to recipes with specific uses (like a pain-reducing turmeric ginger tea to sip throughout the day) and mental exercises, this book will help get listeners in touch with their bodies in new and valuable ways. As author Ariane Resnick knows, illness can be isolating. Here, she shares her experience and the ways in which she used food and emotional practices to heal herself. This book is all about guiding listeners to a state where they can facilitate, rather than hinder, the recovery capabilities of their bodies. It's all about the "wellness mindset." A supplemental PDF with 35 wholesome recipes, such as Simple Maca Hormone Revitalizer, Adrenal Restoring Latte, Probiotic Hearts of Palm Dip, and a delicious Pecan Pie Milkshake, is included. Copy and paste the following link into your browser to retrieve downloadable PDF: http://chilp.it/af1c0adDearie: The Remarkable Life of Julia Child
By Bob Spitz. 2012
It’s rare for someone to emerge in America who can change our attitudes, our beliefs, and our very culture. It’s…
even rarer when that someone is a middle-aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station. And yet, that’s exactly what Julia Child did. The warble-voiced doyenne of television cookery became an iconic cult figure and joyous rule-breaker as she touched off the food revolution that has gripped America for more than fifty years. Now, in Bob Spitz’s definitive, wonderfully affectionate biography, the Julia we know and love comes vividly — and surprisingly — to life. In Dearie, Spitz employs the same skill he brought to his best-selling, critically acclaimed book The Beatles, providing a clear-eyed portrait of one of the most fascinating and influential Americans of our time — a woman known to all, yet known by only a few.At its heart, Dearie is a story about a woman’s search for her own unique expression. Julia Child was a directionless, gawky young woman who ran off halfway around the world to join a spy agency during World War II. She eventually settled in Paris, where she learned to cook and collaborated on the writing of what would become Mastering the Art of French Cooking, a book that changed the food culture of America. She was already fifty when The French Chef went on the air — at a time in our history when women weren’t making those leaps. Julia became the first educational TV star, virtually launching PBS as we know it today; her marriage to Paul Child formed a decades-long love story that was romantic, touching, and quite extraordinary. A fearless, ambitious, supremely confident woman, Julia took on all the pretensions that embellished tony French cuisine and fricasseed them to a fare-thee-well, paving the way for everything that has happened since in American cooking, from TV dinners and Big Macs to sea urchin foam and the Food Channel. Julia Child’s story, however, is more than the tale of a talented woman and her sumptuous craft. It is also a saga of America’s coming of age and growing sophistication, from the Depression Era to the turbulent sixties and the excesses of the eighties to the greening of the American kitchen. Julia had an effect on and was equally affected by the baby boom, the sexual revolution, and the start of the women’s liberation movement. On the centenary of her birth, Julia finally gets the biography she richly deserves. An in-depth, intimate narrative, full of fresh information and insights, Dearie is an entertaining, all-out adventure story of one of our most fascinating and beloved figures.Savoureux, santé et sans gluten!
By Caroline Roy. 2016
"Suite au succès de mon premier livre, j'ai rassemblé ici - à votre demande - plus de 280 nouvelles recettes…
qui célèbrent l'art d'une cuisine simple, quotidienne, à la fois savoureuse et saine. Tout d'abord, je démystifie pour vous la boulangerie sans gluten. Vous apprendrez même à concocter votre levain, un incontournable pour réaliser des pains exquis et nourrissants, sans levure. Ensuite, des petits-déjeuners aux recettes festives, en passant par les bons mets de poissons, de fruits de mer, de pâtes alimentaires en plus d'une belle variété de plats principaux traditionnelles ou végétariens, je vous dévoile les trucs et les secrets de mon univers culinaire." 2016.Les fruits secs: saveurs et vertus (Le corps et l'esprit (Grancher (Firme)))
By Nathalie Kholodovitch. 2013
Depuis l'Antiquité, les fruits secs - l'amande, la noix, la pistache ou l'arachide - sont consommés et reconnus pour leurs…
bienfaits médicinaux, grâce aux nutriments essentiels qu'ils contiennent. Protégeant le système cardio-vasculaire, ces fruits oléagineux riches en sels minéraux et en vitamines favorisent une jolie peau, tonifient les tissus et protègent l'organisme dans son ensemble. Cet ouvrage pratique vous fera découvrir les différentes variétés de fruits secs avec leur histoire, leurs symboliques, leurs propriétés nutritionnelles, leurs vertus cosmétiques et, bien sûr, leurs qualités gustatives et leurs usages culinairesLe soja, le tofu et le seitan
By Colombe Plante. 2001
Une cuisine végétarienne à base d'ingrédients naturels qui remplacent bien les protéines de la viande. Précédée d'informations diverses sur les…
vertus du soja et de ses dérivés ainsi que sur le seitan fabriqué à l'aide de farine de gluten ou de blé dur. [SDM