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Author : Joan Forsberg
Publisher :
ISBN 13 : 9780967997636
Total Pages : 132 pages
Book Rating : 4.9/5 (976 download)
Download or read book Diver's Guide to the Kitchen written by Joan Forsberg and published by . This book was released on 2003 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of scuba divers' favorite dishes - and the stories behind them.
Author : Simon Pridmore
Publisher :
ISBN 13 : 9781981262021
Total Pages : 270 pages
Book Rating : 4.2/5 (62 download)
Download or read book Dining with Divers written by Simon Pridmore and published by . This book was released on 2017-12-28 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Dining with Divers - Tales from the Kitchen Table, Simon Pridmore and David Strike invite you to join them at their table to listen to stories and try dishes served up by a gathering of some of the great and the good of the scuba diving world. Explorers, record-breakers, innovators, designers, entrepreneurs and raconteurs all compete for your attention and taste buds in this first volume of a unique series of diving story cookbooks. For many divers, the next best thing to being underwater is talking about being underwater. And there is no better occasion for this than when sitting enjoying a meal together with like-minded friends. Simon and David knew that divers generally love to eat but they didn't expect to find that so many had such impressive culinary skills. The dishes they propose vary from cookouts to curries, from Thai salad to Flemish stew and from jellied eels to vegan cupcakes: there really is something for everyone. The personal accounts of underwater adventure range from discoveries of unknown shipwrecks to exploration in iceberg alley and encounters with big animals: each dive is a delight. You won't know whether to keep this book in the kitchen or on the bedside table. "It's great reading! Written as if the diver is telling the tale around the dinner table to friends. As a diver, I'm also inspired to visit some of the dive sites featured and see for myself. The recipes I love because they are "home cooking": dishes that "normal" people would like to have a go at making." Penelope Williams Executive Chef and Owner of Bali Asli Restaurant "From the first nail-biting story of up-close encounters with crocodiles to the last heart-warming description of how to make Pecan and Pear Bread by first growing a pear tree, Dining with Divers had me hooked from the first dip. Simon Pridmore and David Strike honour their fellow divers in this uplifting compilation of stories from the depths and recipes shared, making it not only a good read but a book to be revisited again and again." Monica Tindall - Editor, The Yum List "Anyone who has ever sat around a table with a bunch of divers, right after they get out of the water, will know that the word "dining" is something of a misnomer. "Gorging" would be better description of the vast, rapid intake of calories taking place. Divers DO love their food, and this book harnesses their passion for both the water and culinary worlds. This compilation of exploits underwater and at the stove stands tall amongst the many books by and about divers - as something entertaining, useful and memorable. Well done!" Rainer Sigel, Founder of Asian Diver Magazine and ADEX: now co-owner of Churrasco Phuket Steakhouse
Author : Harold McGee
Publisher :
ISBN 13 : 9780865474529
Total Pages : 339 pages
Book Rating : 4.4/5 (745 download)
Download or read book The Curious Cook written by Harold McGee and published by . This book was released on 1990 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Author : Marc V. La Banca
Publisher :
ISBN 13 : 9781403308788
Total Pages : 168 pages
Book Rating : 4.3/5 (87 download)
Download or read book The Transcendental Diver Cookbook written by Marc V. La Banca and published by . This book was released on 2002-07 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Divers and Fisherman from all walks of life wave their magic wands over seafood. France, with their butter and cream and wine to form a luxury's product to tantalizes the palette Italy with tomatoes, herbs, and garden vegetables. Africa inspires a gumbo, with its traditional and ceremonially over tones. Orient with its exotic seasonings and history. Caribbean with its New World and Old World inspirations with the features of the islands fruits, Mexico, with its simple ingredient to express its potential. Southern Florida, a blend of New World and Old World to form its own taste that inspires to be creative with the local and imported seafood. There is no secret in cooking all there is, to have a true understanding of your ingredients. When the proper proportions of seafood and ingredients are combined in the proper sequence your product can be magical in all aspects of flavor, appearance, and presentation. The only secret to cooking your seafood is to meet it potential. In this book I reveal these secrets that will take the mystery out of cooking from the inexperienced to the experienced person. This book will bring out the creative chef within you by understanding the proper format of cooking. When you go diving, fishing or, shopping and decide what you or your friends want to eat you can adapt to what ever you have found and express it at the diner table. The original intention of this book is to use a sequential method of approach in application of ingredients. Which in turn let the user to develop a technique in cooking. Which is listed in the beginning of the book with the use of spices, herbs, and measurement conversions. That gives the ability to be creative in their own right, also a note section for writing your notes. My intentions are not to change your diet restriction, it is to make you aware that there is endless possibilities of preparing good healthy food. Just following a sequential method by using this method you bring out the best of the ingredients. In your final product and it take the mystery out of cooking. While writing this book I have had encouragement from friends, family, and customers. Which is a reflection of Old World training, which enabled me to use the New World ingredients to formulate a common denominator, in which is the sequential approach to make the variations of sauces that will complement your fish, seafood, poultry, pasta, vegetables, and rice. With this sequential approach you can be creative in your cooking and also you become efficient in food preparation. Time is an important issue so you can make the best of it; I have listed with all the recipes' preparation time and yield, which is a guide. The note section is for you to list ideas and variation.
Author : Margaret M. Wittenberg
Publisher : Ten Speed Press
ISBN 13 : 160774435X
Total Pages : 290 pages
Book Rating : 4.6/5 (77 download)
Download or read book The Essential Good Food Guide written by Margaret M. Wittenberg and published by Ten Speed Press. This book was released on 2013-07-09 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: The definitive guide to buying, storing, and enjoying whole foods, in full color for the first time and revised and updated throughout. An inspiring and indispensable one-stop resource, The Essential Good Food Guide is your key to understanding how to buy, store, and enjoy whole foods. Margaret M. Wittenberg shares her insider’s knowledge of products available at national retailers and natural foods markets, providing at-a-glance buying guides. Her ingredient profiles include detailed preparation advice, such as dried bean cooking times, cooking ratios of whole grains to water, culinary oil smoke points, and much more. She also clarifies confusing food labels, misleading marketing claims, and common misperceptions about everyday items, allowing you to maximize the benefits of whole foods cooking. With full-color photography, this new edition of The Essential Good Food Guide is fully revised with the most up-to-date advice on organics, heirloom grains and legumes, gluten-free cooking options, and the new varieties of fruits and vegetables popping up at farmers’ markets across the country to help you make the most of your time in the grocery aisle and the kitchen.
Author : Cris Kohl
Publisher :
ISBN 13 :
Total Pages : 612 pages
Book Rating : 4.3/5 (91 download)
Download or read book The Great Lakes Diving Guide written by Cris Kohl and published by . This book was released on 2008 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt: What lies beneath the fresh, cold waters of the Great Lakes? The best preserved shipwrecks in the world! Learn about more than 1,000 shipwrecks: their histories, their sinkings, and their locations.
Author : Carrie Miller
Publisher : National Geographic
ISBN 13 : 1426220073
Total Pages : 404 pages
Book Rating : 4.4/5 (262 download)
Download or read book 100 Dives of a Lifetime written by Carrie Miller and published by National Geographic. This book was released on 2019 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explore 100 breathtaking scuba diving sites around the world--from the cenotes of Mexico to the best wreck in Micronesia--through stunning National Geographic photography, expert tips, and cutting-edge travel advice. Filled with more than 350 images from National Geographic, 100 Dives of a Lifetime provides the ultimate bucket list for ardent scuba divers and aspirational travelers alike. From diving with manta rays at night in Kona, Hawaii, and swimming with hammerheads of Cocos Island in Costa Rica to exploring caves in Belize's Lighthouse Atoll and diving beneath the ice floes of Antarctica, this exquisite inspirational book is filled with beautiful imagery, marine life guides, trusted travel tips, and expert diving advice from world-famous National Geographic divers and explorers like Brian Skerry, Jessica Cramp, and David Doubilet. Organized by diving experience and certification level--from beginner open water and wreck dives to expert cold water and cave dives--each location offers a once-in-a-lifetime opportunity to explore the magic of our world's oceans--from your armchair or with your scuba gear in tow.
Author : Beverly Bennett
Publisher : Penguin
ISBN 13 : 1101559152
Total Pages : 436 pages
Book Rating : 4.1/5 (15 download)
Download or read book The Complete Idiot's Guide to Gluten-Free Vegan Cooking written by Beverly Bennett and published by Penguin. This book was released on 2011-12-06 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate guide for those suffering from celiac disease and other gluten intolerances! • With more than 200 recipes, this guide offers more delicious dishes than other cookbooks • Simplifies preparing delicious gluten-free meals
Author : Abra Berens
Publisher : Chronicle Books
ISBN 13 : 1797207156
Total Pages : 452 pages
Book Rating : 4.7/5 (972 download)
Download or read book Grist written by Abra Berens and published by Chronicle Books. This book was released on 2021-10-26 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: As featured in Epicurious, Modern Farmer, Refinery29, Shape, Plated, Eater, Food52, Midwest Living, Bon Appetit, MindBodyGreen, The Infatuation, Associated Press, On the Menu and NPR's The Splendid Table. Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries. REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries. FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage: "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations.” —Kim Severson, New York Times "[RUFFAGE] is a total classic in the making."—Christina Chaey, associate editor, Bon Appétit "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."—Library Journal (starred review)
Author :
Publisher :
ISBN 13 :
Total Pages : 286 pages
Book Rating : 4.:/5 (318 download)
Download or read book Historical Diver written by and published by . This book was released on with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Gary Allen
Publisher : Routledge
ISBN 13 : 1136763007
Total Pages : 320 pages
Book Rating : 4.1/5 (367 download)
Download or read book Resource Guide for Food Writers written by Gary Allen and published by Routledge. This book was released on 2017-06-29 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the foodservice professional to the ambitious home gourmet.
Author : Freddie Prinze, Jr.
Publisher : Rodale Books
ISBN 13 : 1623366933
Total Pages : 232 pages
Book Rating : 4.6/5 (233 download)
Download or read book Back to the Kitchen written by Freddie Prinze, Jr. and published by Rodale Books. This book was released on 2016-06-07 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Actor Freddie Prinze Jr. shares 75 of his favorite recipes for weeknight meals. Most people know Freddie Prinze Jr. from movies (She's All That, Scooby Doo, Star Wars Rebels) and as one half of beloved Hollywood power couple with Sarah Michelle Gellar. But to family, friends, and co-stars he's always been a terrific father and skilled home cook who prepares delicious meals for his family every night. Freddie grew up in New Mexico cooking with his mother and eating dishes with a ton of flavor and spice from his Puerto Rican heritage. His eggs come New Mexico–style, served with from-scratch biscuits and green-chile gravy. His tacos are the real deal: soft tortillas, homemade salsa, filled with steak layered with quick-pickled cucumbers, or spicy fish dressed with watermelon and Thai chiles. Now in this family-focused cookbook, Freddie teaches fans to cook his mainstays, the recipes that he makes on even the busiest weeknights, as well as more luxurious date night meals. With personal family photos from Freddie and Sarah's beautiful LA home and Freddie's hilarious stories about the life of an actor, husband, and father in Hollywood, Back to the Kitchen shares more than just recipes. It’s an inside look at a beloved movie and TV personality who has acted, cooked, and eaten his way around the world.
Author : Chris Santella
Publisher : ABRAMS
ISBN 13 : 1613120575
Total Pages : 417 pages
Book Rating : 4.6/5 (131 download)
Download or read book Fifty Places to Dive Before You Die written by Chris Santella and published by ABRAMS. This book was released on 2012-11-16 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: SCUBA in Cuba? Find seashells in the Seychelles? Discover the must-dive destinations recommended by the experts—includes beautiful underwater photos. The earth’s oceans hold many wondrous surprises—be they the small, colorful critters off the coast of Papua New Guinea, opportunistic red demon squids in the Sea of Cortes, or naval wrecks in the lagoon of Bikini Atoll. In Fifty Places to Dive Before You Die, Chris Santella has invited diving experts from around the world to share some of their favorite destinations, so ardent divers can experience these underwater wonders for themselves—either on location in their SCUBA gear, or at home in their armchair. Part of the bestselling Fifty Places series, the book takes divers from hot-spot destinations like Raja Ampat (off the coast of West Guinea) to old Caribbean favorites like Grand Cayman. Swim among whale sharks off Myanmar, befriend wolf eels off the coast of Maine, and marvel at the giant mola mola of Lembognan, Indonesia. These wonderful creatures—plus the brilliant coral reefs that often provide their backdrop—are captured in forty gorgeous color photos from the world’s greatest underwater photographers. And for those who want to travel to these breathtaking locales, Santella provides complete “If You Go” suggestions to help you plan your trip.
Author :
Publisher :
ISBN 13 :
Total Pages : 208 pages
Book Rating : 4.:/5 (318 download)
Download or read book The New "divers Speak Out" ... Dive Travel Directory written by and published by . This book was released on 1994 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Marcella Hazan
Publisher : Knopf
ISBN 13 : 0307958302
Total Pages : 737 pages
Book Rating : 4.3/5 (79 download)
Download or read book Essentials of Classic Italian Cooking written by Marcella Hazan and published by Knopf. This book was released on 2011-07-20 with total page 737 pages. Available in PDF, EPUB and Kindle. Book excerpt: A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.
Author :
Publisher :
ISBN 13 :
Total Pages : 824 pages
Book Rating : 4.:/5 (318 download)
Download or read book Dive Training written by and published by . This book was released on 2003 with total page 824 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Gary Allen
Publisher : University of Illinois Press
ISBN 13 : 025209039X
Total Pages : 504 pages
Book Rating : 4.2/5 (52 download)
Download or read book The Herbalist in the Kitchen written by Gary Allen and published by University of Illinois Press. This book was released on 2010-10-01 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: The foodie's ultimate herbal encyclopedia Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides complete information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world. Even including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), The Herbalist in the Kitchen is organized into one hundred and four sections, each consisting of a single botanical family. The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives. For instance, the primary flavoring ingredient of cloves is eugenol; when a cook knows that bay leaves also contain eugenol, a range of exciting substitutions becomes clear. The Herbalist in the Kitchen also provides guidance about measuring herbs, enabling readers to understand the dated measuring standards from antique cookbooks. A volume in The Food Series, edited by Andrew W. Smith
