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My Paris Kitchen: Recipes and Stories
by David Lebovitz

Language

English

Pages

352

Publication Date

April 08, 2014

Product Description
Customer Reviews
<b>A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.</b><br /><br />In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. <br /><br />In<i> My Paris Kitchen</i>, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
Tapas: A Taste of Spain in America
by , Richard Wolffe

Language

English

Pages

256

Publication Date

July 24, 2012

Product Description
Customer Reviews
<b>A classic Spanish cookbook from José Andrés, a humanitarian, James Beard Award winner, <i>New York Times</i> bestselling author, and one of TIME's 100 Most Influential People.</b><br /><br /> Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. <i>Tapas</i> by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Named <i>Bon Appétit</i>'s Chef of the Year, José is a star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include:<br /><br /> • Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs<br />• Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster<br />• Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples <br />• Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams <br /><br /> All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home.
The Casserole Queens Cookbook: Put Some Lovin' in Your Oven with ...
by , Sandy Pollock

Language

English

Pages

208

Publication Date

August 23, 2011

Product Description
Customer Reviews
<b>Put a new spin on homestyle favorites with this <i>New York Times</i> Bestsller that shows you how to make easy, fresh meals from scratch in your own kitchen.</b><br /><br />Crystal Cook and Sandy Pollock make a mean Chicken Pot Pie, elevating the classic recipe with white wine and fresh tarragon. Their recipe won them such a following in Texas that Bobby Flay took notice and challenged them to a Throwdown. It turns out that the Casserole Queens, as the duo is known, are much more than one-hit wonders of the one-dish dinner. They have built an entire business around revamping the ultimate quick-fix dinner for modern tastes. <br /><br />In <i>The Casserole Queens Cookbook</i>, they share their fresh, updated, from-scratch recipes for traditional dishes. Tuna Noodle is brought up a notch with a homemade cream sauce and a kick of cayenne pepper; Halibut Enchiladas with Salsa Verde are surprisingly light and vibrant; Mandarin Meatloaf has a sweet orange flavor that recharges a beloved weeknight staple. There are home-style desserts, like Gooey Apple Butter Cake, and great brunch dishes, such as Frenchy Toast Casserole. The Queens have thought of everything, providing advice on scaling and freezing casseroles so that anyone can stock the freezer with go-to dinners. <br /><br />With 16 pages of color photographs, plenty of expert tips, and lots of style, <i>The Casserole Queens Cookbook</i> is the home cook’s handbook for making tasty meals any night of the week.
Mastering the Art of French Eating: From Paris Bistros to Farmhou...
by Ann Mah

Language

English

Pages

270

Publication Date

September 26, 2013

Product Description
Customer Reviews
<b>The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time</b><br /><br />When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down.<br /><br />So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city.  Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths.<br /><br />Like Sarah Turnbull’s <i>Almost French</i> and Julie Powell’s <i>New York Times</i> bestseller <i>Julie and Julia</i>,<i> Mastering the Art of French Eating</i> is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.
Eat Feel Fresh: A Contemporary, Plant-Based Ayurvedic Cookbook
by Sahara Rose Ketabi

Language

English

Pages

256

Publication Date

October 02, 2018

Product Description
Customer Reviews
<p>Bring your body into balance with over 100 healing recipes for a modern Ayurvedic lifestyle.</p><p>The ancient science of Ayurveda teaches that food is divine medicine with the power to heal--but the best foods for one person may not be beneficial to another. Unlike many diets with rigid, one-size-fits-all guidelines, Ayurveda is a lifestyle that recognizes the ever-changing needs of each individual. Join author Sahara Rose on a journey to wellness and discover how to eat according to your body's specific needs. Identify your dosha, or mind-body type, and find out what foods are best for your body. Learn how changes in season and climate affect your digestion and how to adjust what you eat accordingly. Rather than focusing on calories, you'll focus on food qualities. Rather than focusing on macronutrients, you'll focus on tastes--and you'll feel better than ever.</p><p>Fall in love with cooking as you explore more than 100 plant-based, gluten- and dairy-free recipes for every meal of the day, including contemporary twists on classic Ayurvedic cuisine, such as turmeric-ginger quinoa kitchari and gut-healing seaweed broth. Packed with practical guidance and beautiful photography, Eat Feel Fresh integrates traditional Ayurvedic wisdom with contemporary nutritional science, and invites you to change your relationship with food and connect with your highest self.</p>
Instant Pot Pressure Cooker Cookbook: 500 Everyday Recipes for Be...
by Jennifer Smith

Language

English

Pages

270

Publication Date

September 13, 2018

Product Description
Customer Reviews
<h2>MASTER YOUR INSTANT POT!</h2><br /><h3>Enjoy these <b>500 Recipes for Any Budget. </b><br />Recipes are listed step by step in a clear and understandable manner.<br />With this cookbook, you will cook better, tastier and faster meals for yourself and your family.</h3><p><br /><br /><b>In this cookbook, you will discover…</b><br /><ul><br /><li>Amazing meals the whole family will love. </li><br /><li>Recipes for vegetarians anyone will enjoy. </li><br /><li>Most recipes made for anyone with a busy lifestyle. </li><br /><li>Detailed ingredient lists and precise cooking times so each dish turns out perfect. </li><br /><li>Easy-to-follow instructions on making each dish in an Instant Pot. </li><br /><li>Helpful tips and tricks on how to make each meal one your whole family will request time and time again. </li><br /><li>Plus much more helpful information. </li><br /></ul><br /><b>Eating is meant to be a shared experience and is a great time for family members to catch up with each other's day. A good meal gets them to the dinner table every time.</b><br />
The Irish Pub Cookbook
by Margaret M. Johnson

Language

English

Pages

224

Publication Date

February 01, 2013

Product Description
Customer Reviews
Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a "ball of malt." The food's not bad either—as <em>The Irish Pub Cookbook</em> so deliciously demonstrates. It's a celebration of over 70 pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety. There's shepherd's pie, fish and chips, seafood chowder, and whiskey bread pudding for those with a taste for the quintessential. Contemporary specialties such as Bacon, Blue Cheese, and Courgette Soup; Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking's richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when <em>The Irish Pub Cookbook</em> is in the kitchen.
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
by Samin Nosrat

Language

English

Pages

480

Publication Date

April 25, 2017

Product Description
Customer Reviews
<b>Now a Netflix series!</b><BR> <BR> <b><i>New York Times</i> Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards </b><BR> <BR> <b>Named </b><b>one of the Best Books of 2017 by: NPR, BuzzFeed, <i>The</i> <i>Atlantic</i>, <i>The </i><i>Washington Post</i>, <i>Chicago Tribune</i>, <i>Rachel Ray Every Day</i>, <i>San Francisco Chronicle</i>, Vice Munchies, Elle.com, <i>Glamour</i>, Eater, <i>Newsday, Minneapolis Star Tribune</i>,<i> The Seattle Times</i>, <i>Tampa Bay Times</i>, Tasting Table, <i>Modern Farmer</i>, <i>Publishers Weekly,</i> and more.</b><BR> <BR> A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.<BR><BR>In the tradition of <i>The Joy of Cooking</i> and <i>How to Cook Everything</i> comes <i>Salt, Fat, Acid, Heat</i>, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, <i>Salt, Fat, Acid, Heat</i> will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. <BR> <BR>Echoing Samin’s own journey from culinary novice to award-winning chef, <i>Salt, Fat Acid, Heat</i> immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. <BR> <BR>Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, <i>Salt, Fat, Acid, Heat</i> will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. <BR> <BR>With a foreword by Michael Pollan.
The Essential Air Fryer Cookbook for Two: Perfectly Portioned Rec...
by Gina Kleinworth

Language

English

Pages

276

Publication Date

February 19, 2019

Product Description
Customer Reviews
<p><strong>AMAZING AIR FRY RECIPES—NOW MADE FOR 2</strong></p><p>Almost everyone loves the magic of air frying—a heathier take on yummy fried foods. But not everyone cooks for a large family. This book (unlike those for six to eight people) hits the sweet spot. From Apples Cinnamon Fritters to Louisiana Fried Catfish, every recipe is created just for two.</p><p><em>The Essential Air Fryer Cookbook for Two</em> also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions and recipes for vegetarians, vegans and the gluten-free are also included. There’s so much to savor.</p><p><em>The Essential Air Fryer Cookbook for Two</em> includes:</p><ul><li><strong>Air fry 101</strong>—includes tip for getting started and trouble-shooting plus handy charts for guiding timing and temperature</li><li><strong>100+ recipes</strong>—it’s an air fry fest featuring Chocolate Chip Zucchini, Fried Green Tomatoes, Crab Cakes with Remoulade, Apple Hand Pies and over 96 more scrumptious ideas</li><li><strong>Ingredient swaps</strong>—recipes include tips on getting the best results with ingredients you have on hand, saving time and money</li></ul><p>Weekend brunch, date night, or dinner with a friend—whatever the occasion, these tasty recipes are made to share together.</p>
Real Irish Food: 150 Classic Recipes from the Old Country
by David Bowers

Language

English

Pages

320

Publication Date

December 18, 2012

Product Description
Customer Reviews
People in Ireland are sometimes mortified by what Americans think of as “Irish food.” That’s because the real thing is much subtler and more delicious than any platter of overcooked corned beef and mushy cabbage could ever be. Real Irish food is brown soda bread so moist it barely needs the yolk-yellow butter; fragrant apple tarts with tender, golden crusts; rich stews redolent of meaty gravy and sweet carrots; crisp-edged potato cakes flipped hot from a skillet directly onto the plate. Forget meatloaf or mac and cheese—this stuff is the original comfort food.   <BR><BR><I>Real Irish Food</I> is the first comprehensive cookbook to bring classic Irish dishes to America with an eye for American kitchens and cooks, and with tips and tricks to help reproduce Irish results with American ingredients. Transform plain white fish by baking it with grated sharp cheese, mustard, and crumbs. Discover that celery takes on new life when sliced, simmered in chicken stock, and served in a lightly thickened sauce.   <BR><ul><li>Homemade Irish Sausages </li></ul><ul><li>Potted Shrimp and Potted Salmon </li></ul><ul><li>Finglas Irish Stew with Dumplings</li></ul><ul><li>Whiskey Chicken and Roast Goose with Applesauce</li></ul><ul><li>Boxty, Cally, Champ, and Colcannon </li></ul><ul><li>Apple Snow, Almond Buns, and Summer Pudding </li></ul><ul><li>Elderflower Lemonade, Black Velvet, and Ginger Beer</li></ul><ul><li>Cherry Cake, Custard Tart, and Brandy Butter   </li></ul><BR>From hearty roasts to innovative vegetable dishes, from trays of fresh-baked scones to rich, eggy cakes, and from jams bursting with tart fruit to everything you can do with a potato, there’s no food so warm and welcoming, so homey and family-oriented, so truly mouthwatering as real Irish food.

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