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Fiery Foods That I Love
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Book Synopsis Fiery Foods That I Love by : Paul Prudhomme
Download or read book Fiery Foods That I Love written by Paul Prudhomme and published by Harper Collins. This book was released on 2012-03-13 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef Paul has traveled around the globe, brought back its flavors, and dreamed them into such mouthwatering, soul-satisfying recipes as Fire-Roasted Garlic Bread; Fennel and Split Pea Soup; Fried Eggplant coated in sesame seeds; Pepper Tomato Shrimp; Sweet Beef and Fresh Chiles; Smothered Potatoes, Cabbage, and Andouille; and much, much more. And he's even added his "Too Hot for Mrs. Podunk" recipes for those of you hungry for five-alarm flavor. Those in search of Chef Paul's favorites, just look for his trademark cap.
Book Synopsis Chef Paul Prudhomme's Fiery Foods That I Love by : Paul Prud'Homme
Download or read book Chef Paul Prudhomme's Fiery Foods That I Love written by Paul Prud'Homme and published by . This book was released on 1999-04 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: Paul Prudhomme, America's favorite chef, invites you to try some of the greatest flavors the world has to offer. He says, "Food is my passion, & my mission in life is to make your dinner better. To be exciting, food has to have several levels of taste & carry you away with flavor & delight." He succeeds in tempting your every taste bud in each & every course. Chef Paul has traveled around the globe, brought back its flavors, & dreamed them into such mouthwatering, soul-satisfying recipes as fire-roasted garlic bread; pepper tomato shrimp; fried eggplant coated in sesame seeds; smothered potatoes, cabbage, & andouille; & much more.
Book Synopsis Fiery Ferments by : Kirsten K. Shockey
Download or read book Fiery Ferments written by Kirsten K. Shockey and published by Storey Publishing. This book was released on 2017-05-30 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.
Book Synopsis Chef Paul Prudhomme's Louisiana Tastes by : Paul Prudhomme
Download or read book Chef Paul Prudhomme's Louisiana Tastes written by Paul Prudhomme and published by Harper Collins. This book was released on 2012-03-13 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better. Chef Paul Prudhomme put Louisiana cooking on the map. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available — familiar or not — and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
Book Synopsis What to Eat for How You Feel by : Divya Alter
Download or read book What to Eat for How You Feel written by Divya Alter and published by Rizzoli Publications. This book was released on 2017-04-04 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: This indispensable kitchen companion brings the ancient art of delicious healthy cooking to the twenty-first century with flavors adapted for the contemporary Western palate. Drawing on her many years of vegetarian cooking, catering, and teaching, in this book Divya Alter explains how to create flavorful meals with seasonal ingredients by applying Ayurvedic principles. With food combinations, methods of preparation, and healing spices customized for individual needs, this is an inspirational guide to achieving optimal health through a personalized way of living and eating. This volume features 100 recipes for breakfasts, soups, salads, main dishes, one-pot meals, treats, and beverages in three seasonal-based chapters. It includes an ingredient guide along with recipes for staples such as cultured ghee, fresh cheese, yogurt, nondairy milk alternatives, dressings, chutneys, and spice blends. Alter offers practical ways to bridge the ancient wisdom of food with modern living beyond the bound- aries of India. Dishes such as Asian-style Stir-Fried Red and Black Rice, Italian-style Spinach Risotto, and French-style Braised Root Vegetables are accessible to all and carry the healing benefits of Ayurvedic cooking.
Book Synopsis Celebrate International Hot Spicy Food Day by : Christina Tosch
Download or read book Celebrate International Hot Spicy Food Day written by Christina Tosch and published by Independently Published. This book was released on 2019-04-23 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: Just the like the popular saying goes, variety is the spice of life. International Hot and Spicy Food Day on January 16th is the perfect opportunity to discover these 40 fiery foods from Asia, Africa, The Caribbean, Europe, and The Americas. Each region is internationally famous for its unique cuisine using their own preferred blends of herbs, spices, and aromatic ingredients. Discover our hot and spicy range of recipes and create main meals featuring all levels of heat. From mild chili peppers with only a small amount of heat to fiery foods that will please even the most dedicated spice-lovers. Treat your family and friends to foods to feed 'n' fuel your soul. From hot and spicy Pepperpot Stew with Scotch bonnet chilli peppers to the more delicately spiced Apricot, Almond, & Chicken Moroccan Tagine. Spice up your life! It's time to celebrate International Hot and Spicy Food Day!
Download or read book Chile Peppers written by Dave DeWitt and published by University of New Mexico Press. This book was released on 2020-09-15 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: For more than ten thousand years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. Ancient New World cultures from Mexico to South America combined these pungent pods with every conceivable meat and vegetable, as evident from archaeological finds, Indian artifacts, botanical observations, and studies of the cooking methods of the modern descendants of the Incas, Mayas, and Aztecs. In Chile Peppers: A Global History, Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant uses in seventy mouth-tingling recipes.
Download or read book The Book of Eating written by Adam Platt and published by HarperCollins. This book was released on 2019-11-12 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn’t have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance—“a kind of paradise for nose-to-tail cooking”—he learned that “if you’re interested in telling a story, a hair-raisingly bad meal is much better than a good one." From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, “a professional glutton.”
Book Synopsis Chef Paul Prudhomme's Seasoned America by : Paul Prudhomme
Download or read book Chef Paul Prudhomme's Seasoned America written by Paul Prudhomme and published by Harper Collins. This book was released on 2012-03-13 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: When one of America's most talented and best loved chefs reinterprets the great American classics, the result is Chef Paul Prudhomme's Seasoned America, a beautifully illustrated collection of American favorites made even better. In his new book, Chef Paul works his culinary magic on America's classic regional recipes--San Francisco cioppino, Texas chili, Maryland crab cakes, for example. The results are more than 150 recipes that represent a whole new way of interpreting traditional American cooking. Special sections encourage home cooks to experiment and take risks for the sheer taste of it. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
Download or read book Catching Fire written by Richard Wrangham and published by Profile Books. This book was released on 2010-08-06 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as "the cooking apes". Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today. "This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive ... Big, new ideas do not come along often in evolution these days, but this is one." -Matt Ridley, author of Genome
Book Synopsis Chef Paul Prudhomme's Fork in the Road by : Paul Prudhomme
Download or read book Chef Paul Prudhomme's Fork in the Road written by Paul Prudhomme and published by Harper Collins. This book was released on 2012-03-13 with total page 231 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef Paul Prudhomme, America's most innovative chef, invites you to take a Fork in the Road, a journey toward a different way of cooking. If your goal is to produce great-tasting, flavorful dishes that everyone will enjoy, yet are still good for you, then this is the cookbook for you!Chef Paul's new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious. For instance, he uses puréed dried beans and reduced fruit juices to create viscosity and enhance flavors. Both add an enormous amount of richness with virtually no fat. Chef Paul provides you with specific recipes to show you how these ingredients work, and encourages you to try them with all your favorite dishes. To make rich, flavorful sauces and gravies for great-tasting meat, poultry, or fish—without a drop of oil, butter, shortening, or other fat—he has developed recipes in which dry flour is browned before adding it to the dish. And he always tells you to start with a hot pan, so you can "bronze," or "caramelize," an ingredient without any added fat. These techniques will make all your food taste better—new recipes as well as your favorite standbys. Perhaps the most exciting portion of this book is the chapter on Magic Brightening Broths. These delicious broths are based upon defatted stocks, and get extra goodness from carefully balanced seasonings that enhance but don't overwhelm the flavors of foods cooked in them. Chef Paul envisions that once you've discovered howeasy and enjoyable Magic Brightening is, you and your friends and family will want to cook this way several times a month. From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. He's taken out as much fat as possible, leaving the texture, the richness, and the taste for which he's famous. This is not a diet book, but one dedicated to healthful ways to cook. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
Book Synopsis Gluten-Free Girl by : Shauna James Ahern
Download or read book Gluten-Free Girl written by Shauna James Ahern and published by Turner Publishing Company. This book was released on 2009-05-04 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A delightful memoir of learning to eat superbly while remaining gluten free." —Newsweek magazine "Give yourself a treat! Gluten-Free Girl offers delectable tips on dining and living with zest–gluten-free. This is a story for anyone who is interested in changing his or her life from the inside out!" —Alice Bast, executive director National Foundation for Celiac Awareness "Shauna's food, the ignition of healthy with delicious, explodes with flavor—proof positive that people who choose to eat gluten-free can do it with passion, perfection, and power." —John La Puma, MD, New York Times bestselling co-author of The RealAge Diet and Cooking the RealAge Way "A breakthrough first book by a gifted writer not at all what I expected from a story about living with celiac disease. Foodies everywhere will love this book. Celiacs will make it their bible." —Linda Carucci, author of Cooking School Secrets for Real World Cooks and IACP Cooking Teacher of the Year, 2002 An entire generation was raised to believe that cooking meant opening a box, ripping off the plastic wrap, adding water, or popping it in the microwave. Gluten-Free Girl, with its gluten-free healthful approach, seeks to bring a love of eating back to our diets. Living gluten-free means having to give up traditional bread, beer, pasta, as well as the foods where gluten likes to hide—such as store-bought ice cream, chocolate bars, even nuts that might have been dusted with flour. However, Gluten-Free Girl shows readers how to say yes to the foods they can eat. Written by award-winning blogger Shauna James, who became a interested in food once she was diagnosed with celiac disease and went gluten-free, Gluten-Free Girl is filled with funny accounts of the author’s own life including wholesome, delicious recipes, this book will guide readers to the simple pleasures of real, healthful food. Includes dozens of recipes like salmon with blackberry sauce, sorghum bread, and lemon olive oil cookies as well as resources for those living gluten-free.
Book Synopsis A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook by : Chelsea Monroe-Cassel
Download or read book A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook written by Chelsea Monroe-Cassel and published by Bantam. This book was released on 2012-05-29 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wonder what it’s like to attend a feast at Winterfell? Wish you could split a lemon cake with Sansa Stark, scarf down a pork pie with the Night’s Watch, or indulge in honeyfingers with Daenerys Targaryen? George R. R. Martin’s bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros’s sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world. Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast. A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer—and endorsed by George R. R. Martin himself—A Feast of Ice and Fire lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. From the sumptuous delicacies enjoyed in the halls of power at King’s Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, there’s a flavor for every palate, and a treat for every chef. These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. The authors have also suggested substitutions for some of the more fantastical ingredients, so you won’t have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a khaleesi). In all, A Feast of Ice and Fire contains more than 100 recipes, divided by region: • The Wall: Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge • The North: Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples • The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister’s Stew; Blueberry Tarts • King’s Landing: Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey • Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste • Across the Narrow Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts There’s even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. And remember, winter is coming—so don’t be afraid to put on a few pounds. Includes a Foreword by George R. R. Martin
Download or read book A World of Curries written by Dave DeWitt and published by Little Brown. This book was released on 1994 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Features recipes from Sri Lanka, Thailand, Sumatra, Africa, Punjab, the West Indies, interwoven with local curry lore and traditions
Download or read book Sweet Heat written by Dave DeWitt and published by SCB Distributors. This book was released on 2018-12-15 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the ancient Mayas, sweet tastes and chiles have put their pleasure into a single palate-pleasing package. Now here's a guide to the most delicious ways you can yield to those same irresistible desires.
Book Synopsis The Complete Chile Pepper Book by : Dave DeWitt
Download or read book The Complete Chile Pepper Book written by Dave DeWitt and published by Timber Press. This book was released on 2009-09-16 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Complete Chile Pepper Book, by world-renowned chile experts Dave DeWitt and Paul W. Bosland, shares detailed profiles of the one hundred most popular chile varieties and include information on how to grow and cultivate them successfully, along with tips on planning, garden design, growing in containers, dealing with pests and disease, and breeding and hybridizing. Techniques for processing and preserving include canning, pickling, drying, and smoking. Eighty-five mouth-watering recipes show how to use the characteristic heat of chile peppers in beverages, sauces, appetizers, salads, soups, entrees, and desserts.
Download or read book Caribbean Paleo written by Althea Brown and published by Page Street Publishing. This book was released on 2023-08-22 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: Savor Traditional Tropical Cuisine the Paleo Way Take a culinary trip to the Caribbean with Althea Brown’s lick-your-bowl-good dishes that are free from gluten, dairy and refined sugar. Althea highlights favorite dishes from her childhood in Guyana as well as recipes from Jamaica, Trinidad and more—all of which are full of bold flavors and fresh ingredients. What could beat mouthwatering Jerk Chicken Under a Brick, Oven-Braised Oxtail or Brown Stew Fish? Perhaps only Althea’s Nutty Farine Pilaf, Salt Fish Cakes or craveable Coconut Sweet Bread! Recipes such as Shrimp Chow Mein, Cassava Couscous Salad and Pepper Steak swap out noodles and rice for nutrient-dense—and delicious!—ingredients like squash, cassava and cauliflower rice, resulting in wholesome Paleo-friendly meals that pack a big punch of flavor. Whether you are reconnecting with family roots or looking to re-create your favorite dishes from a trip to the Caribbean, this collection is the only guide you’ll need to incorporate flavor-packed authentic dishes into your gluten-free or Paleo kitchen.
