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By Debbi Fields, Time-Life Books Editors. 1992
The author, famous for her international cookie business, provides recipes to be made at home. Aimed at casual as well…as avid bakers, the collection includes dropped, fancy, filled, and bar cookies. It also offers other special treats such as cheesecake and apple pie
Simply Perfect Party Cakes for Kids is a stunning collection of 12 easy-to-achieve novelty cakes for children from internationally renowned…cake decorator Zoe Clark. The easy-to-follow step-by-step photography will show you in detail how to create and build up each of the cake designs and with Zoe's tried and tested cake recipes, you'll soon be making amazing party cakes at home that you will be proud to show off! The cake designs include a baby elephant design, a 3D toy box cake, an enchanted garden design and a circus-inspired cake for younger children as well as a surfing cake, paintball cake and make-up cake for older children. Zoe runs her own cake business just outside London, UK. She also runs regular cake decorating classes and has over 35,000 online followers.
By Anne Mendelson. 1996
By Christopher Setterlund. 2017
Thousands of restaurants have come and gone on Cape Cod over the past century. Some, however, made an indelible mark.…Bill and Thelma’s was hugely popular with students from the 1950s to the 1970s, often packed with locals after sporting events and dances. Starbuck’s Restaurant in Hyannis featured the Chief Justice Warren Burger Burger and the Larry Bird Burger on its menu and boasted of the soup du jour, “We don’t know what it is, but we have it every day.” Opinions differ on how the Reno Diner actually got its name, whether from a broken sign or a local appliance company. Author Christopher Setterlund details the history of the iconic establishments of the Cape, still fresh in the memories of patrons, complete with famous recipes.
By Polly Campbell. 2020
Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that's changing.…Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered--and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers' markets and food producers is bringing new energy to the city's tables. Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati's history has set the table for its menu today.
By Julia Shanks, Brett Grohsgal. 2016
Farmers' Markets and CSAs are among the best places to find high-quality, diverse, and exciting vegetables and fruits. But the…rich array of unusual varieties can be confusing and overwhelming. From detailed produce descriptions to storage tips, preparation techniques, and over two hundred flavorful recipes, The Farmers' Market Cookbook has the answer to every prospective locavore's perennial question, "What do I do with this?"Featuring a range of traditional favorites alongside innovative creations showcasing the stunning flavors of heirloom fruits and vegetables, this guide to seasonal eating will help you engage your powers of creativity, learning, and experimentation. Recipes include: Garlic scape vichyssoise Potato fennel "risotto" Beef roulade with cilantro mojo Cantaloupe salsaEating locally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, The Farmers' Market Cookbook celebrates the small farmer's labor of love with recipes that showcase every crop at its best--essential reading for anyone who wants to appreciate fresh food at its best.Julia Shanks has honed her culinary talents working in restaurants around the country, developing a taste for fresh, local and seasonal foods. She consults with restaurants, farms and food producers, helping them maximize profits and streamline revenues through sustainable business practices. Brett Grohsgal worked as everything from line cook to executive chef while developing and sharing his appreciation for artisanal, seasonal foods. Now he runs Even' Star Organic Farm, growing and harvesting crops year-round for restaurants, grocery stores, universities, farmers markets, and the farm's own successful CSA.
By William Sitwell. 2020
The acclaimed food critic&’s two-thousand-year history of going out to eat, from the ancient Romans in Pompeii to the luxurious…Michelin-starred restaurants of today.Starting with the surprisingly sophisticated dining scene in the city of Pompeii, William Sitwell embarks on a romp through culinary history, meeting the characters and discovering the events that shape the way we eat today. The Daily Telegraph restaurant critic and famously acerbic MasterChef commentator, Sitwell discusses everything from the far-reaching influences of the Muslim world to the unintended consequences of the French Revolution. He reveals the full hideous glory of Britain&’s post-WWII dining scene and fathoms the birth of sensitive gastronomy in the counterculture of 1960&’s America. This is a story of human ingenuity as individuals endeavor to do that most fundamental of things: to feed people. It is a story of art, politics, revolution, desperate need, and decadent pleasure. The Restaurant is jam-packed with extraordinary facts and colorful episodes; an accessible and humorous history of a truly universal subject.
By John D. Ivanko, Lisa Kivirist. 2011
Join Lisa Kivirist and John Ivanko, proprietors of the award-winning Inn Serendipity, as they launch a return to our roots…of independence, self-sufficiency, and frugality, blended with the spice of modern living. Farmstead Chef whips up a quirky, homespun tale of how we can eat well, nourish our bodies, and restore the planet. Rediscover the benefits of homegrown food and homemade cooking, preserving the harvest, and stocking the pantry, all while building community.From breakfasts to mouth-watering desserts, Farmstead Chef showcases the creative and budget-friendly side to eating lower on the food chain more often while taking responsibility for the food we put into our bodies-by growing it, sharing it, and savoring it. Recipes include:*Zuchini Feta Pancakes*Winter Squash Fritters*Herb-Infused Spare Ribs*Strawberry Dessert Pizza*Homemade Graham CrackersAfter your meal, pull up a chair and enjoy inviting slice-of-life "Kitchen Table" features, such as interviews with local food heroes and visionaries transforming our food system. Farmstead Chef also shares practical cooking tips and lively short essays inspired by John and Lisa's organic, self-reliant homestead and bed and breakfast. This fully illustrated cookbook will show you how to reconnect with nature through food, especially when shared with friends.Lisa Kivirist and John Ivanko are co-authors of the award-winning Ecopreneuring and Rural Renaissance. Lisa is also a distinguished Kellogg Food and Society Policy Fellow, and John is co-author and principal photographer for six multicultural children's books. John and Lisa are innkeepers of the award-winning Inn Serendipity Bed & Breakfast.
By Farley Elliott. 2015
Los Angeles is the uncontested street food champion of the United States, and it isn't even a fair fight. Millions…of hungry locals and wide-eyed tourists take to the streets to eat tacos, down bacon-wrapped hot dogs and indulge in the latest offerings from a fleet of gourmet food trucks and vendors. Dating back to the late nineteenth century when tamale men first hawked their fare from pushcarts and wagons, street food is now a billion-dollar industry in L.A.--and it isn't going anywhere! So hit the streets and dig in with local food writer Farley Elliott, who tackles the sometimes dicey subject of street food and serves up all there is to know about the greasy, cheesy, spicy and everything in between.
By Natalie Eve Garrett, Amy Jean Porter. 2016
In The Artists' and Writers' Cookbook,Anthony Doerr lures us out into the wild to find huckleberries andhappiness. Neil Gaiman makes…a perfectly eerie cheese omelet while Ed Ruschaassociates his cactus omelet with "a time of doom." Yiyun Li eats rations inBeijing while Edwidge Danticat prepares a soup to celebrate freedom. NelsonDeMille reminisces about a meal he ate 40 years ago when serving in Vietnam;Kamrooz Aram recalls childhood "picnics" in his basement in Tehran during airraids. Sanford Biggers updates a soul food classic-"something tasty to lessenthe bitter taste of consistent, systematic oppression." Paul Muldoon and AimeeBender conjure food-related apocalyptic visions. Marina Abramović shares adish best consumed on top of a volcano, Elissa Schappell dreams of playing SergeGainsbourg records to snails, and Padgett Powell tastes a dish that reverses timeand space. Daniel Wallace woos with an eggplant sandwich. Francesca Lia Blocktells us how to fall in love.
By Alton Brown. 2002
Blending humor, wisdom, history, pop culture, science, and basic cooking knowledge, the host of Food Network's Good Eats presents an…indispensable, innovative, and instructional cooking guide that features various cooking techniques accompanied by a "master" recipe for each technique, and provides a vast array of food-related tips and advice. 75,000 first printing.
Ruth Clemens, finalist on BBC's highly successful TV series The Great British Bake Off, shares her delicious bread recipes, fitting…for all occasions. Each of the 30 recipes shows you how to get confident with straightforward doughs, to progress to pre-ferments and experiment with further methods. Along with clear step-by-step instructions, the recipes are crammed with tips and tricks to ensure that you'll be turning out delicious homemade loaves in next to no time.
Over 100 irresistible ways to bake, frost, decorate, display, and indulge in cupcakes Treat...Yourself to a piece of cupcake heaven,…with divine designs that are devilishly simple Tempt...Everyone with a look they'll love, from sweet and stylish to fun and fashionable Transform...The traditional party cake into a tower of enticing treats to impress the guests The little cake with big ideas...Weddings, Birthdays, Valentine's Day, Engagements, Anniversaries, Easter, Halloween, Christmas, Mother's Day, Christenings, Thanksgiving, New Year, Tea Parties, Picnics, and more
By Christina Ong, Valeri Valeriano. 2016
Never serve a boring looking cake again! This stunning collection of buttercream cake decorating projects will transform your regular bakes…into works of art, using simple techniques and nothing but 100% delicious buttercream. With 30 step-by-step single-tier cake decorating projects on a wide variety of themes, you'll find cakes for all occasions that will lift your baking to a new creative level. The cakes range in size from 4 to 8 inches high, and come in a host of shapes and sizes--round and square but also simple carved shapes including a wreath, a log and a birdcage. The ideal book for buttercream beginners, this colourful cake decorating book will show you how to create simple yet sensational cakes every day that will wow all who see and eat them! With expert instruction from the best buttercream teachers in the world, you'll learn step-by-step a wide range of innovative buttercream techniques using piping tips, palette knives and more.
By May Clee-Cadman. 2009
You will indulge in this fresh and contemporary collection of irresistible cakes to suit every romantic occasion, from traditional wedding…cakes to quirky Valentines treats and cupcakes to share with their loved ones. The author not only shows the reader how to create beautiful cakes with ease, but also advises on the best ways to transport, display and serve. Offering instruction on how to make coordinating favours and gifts, the versatility of each cake will ensure readers will be creating them all year round for all those special occasions.
By Lindy Smith. 2011
Learn over 150 cake decorating techniques with The Contemporary Cake Decorating Bible, the international bestseller from renowned sugarcraft expert Lindy…Smith.This is the ultimate guide to contemporary cake designs - you will learn how to make decorated cakes, starting with basic sugarcraft tools, baking recipes and ingredients, and finishing with advanced modelling techniques, including royal icing stencilling, brush embroidery, buttercream piping, using sugar cutters and moulds, making cake jewellery, and so much more!Get creative straight away with simple, step-by-step instructions for more than 80 celebration cake, mini cake, cupcake, and cookie designs. Essential tips and advice are included for all skill levels, from complete beginners to the most confident of cake decorators, and you can even learn how to make Lindy Smith's signature 'wonky cakes'.
Whet your appetite with five irresistible recipes from the Maison Cupcake founder. Less is more when it comes to…mini versions of your favorite desserts—and this sampler. Inside you&’ll find five baking projects for tiny treats, straight from the pages of Sarah Trivuncic&’s Bake Me I'm Yours . . . Sweet Bitesize Bakes. The fondant fancies, mini Victoria sponges, and little French macarons will introduce you to a world of confectionary cuteness. Be inspired with beautiful photography of these miniature versions of your best-loved desserts. Featured recipes include: · Orange Blossoms—blossomed citrus petit fours · All Wrapped Up—gift-wrapped fondant fancies · Wedded Bliss—wedding cake pops · Teatime Classic—individual mini Victorian sponges · Perfumed Perfection—French macarons flavored with crystalized roses and violets
By Laura Smith Borrman, Brandon Borrman. 2018
The roots of San Francisco's celebrated food and drink culture are as diverse as the city itself. A bountiful ocean,…rich soil and ingenious residents combined to create unforgettable and enduring gastronomic legacies. Discover the disputed origins of local specialties like the Chicken Tetrazzini, chop suey and the classic martini, along with the legend behind the creation of Green Goddess Dressing. Learn how the abundance of the bay contributed to classics like the Hangtown Fry and Cioppino. Marvel at the introduction of America's first fortune cookie by Benkyodo Candy Factory and how a lack of refrigeration spawned the iconic Anchor Steam Beer. Pile the guacamole on a Mission Burrito and grab an Its-It for dessert. With classic and modern recipes from beloved establishments, author Laura Smith Borrman brings these and other culinary stories to life.
By Jill Collins, Natalie Saville. 2011
This title presents the easy-as-pie step-by-step instructions that are perfect for novice bakers, while the gorgeous designs provide inspiration for…the more experienced sugarcrafter. It includes everything you need to create stunning (and tasty!) baked treats from start to finish, with a delicious range of cake and filling recipes. Each chapter has its own stylish presentation cake design, showing how you can display your whoopie pies for special occasions.
By Carolyn White. 2012
Bake Me I'm Yours...Cupcake Fun: Over 25 sugarcraft character designs for fun family baking, from top cake decorating author Carolyn…White. Discover how to bake perfect cupcakes every time with easy-to-follow recipes and clever tips for professional results. You will also learn essential cake decorating techniques, including buttercream piping and creating character features with sugarpaste and rolled fondant icing - perfect for making unique cupcake designs! Enjoy making fun cupcake characters, from barnyard animals, nurses and firemen, to pirates, mermaids and space aliens! Inside Bake Me I'm Yours...Cupcake Fun: With delicious cupcake recipes for every occasion: * Banana and Macadamia * Blueberry and Almond * Chocolate Brownie * Classic Vanilla * Double Chocolate * Strawberry Jam Surprise * And loads more ideas for tasty cupcake recipes!