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The Field Guide To Fabulous Food
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Book Synopsis The Field Guide to Fabulous Food by : Kris Manning
Download or read book The Field Guide to Fabulous Food written by Kris Manning and published by . This book was released on 2021-09-24 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The Field Guide to Fabulous Food is a cookbook for novice cooks. It's written in an approachable field guide format that explains how to approach cooking really good food. These recipes will teach the reader to be a good cook. Heck, if you make the recipes enough times, you'll be a great cook. As the reader navigates the book, they're enouraged to write notes on it's pages. These notes will become very important to help the reader develop their own cooking style. Exquisite watercolor images throughout the book highlight ingredients and techniques in true field guide fashion. The Field Guide to Fabulous Food will capture the reader's preferences and will be a tried and true cookbook to be handed down from generation to generation.
Book Synopsis Foraged Flavor by : Tama Matsuoka Wong
Download or read book Foraged Flavor written by Tama Matsuoka Wong and published by Clarkson Potter. This book was released on 2012 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Helps prospective foragers identify 72 edible plants and then provides more than 80 recipes for utilizing them, including Cardamine Cress With Fennel and Orange Vinaigrette; Braised Beef With Onions and Dandelion; Violets, Strawberries, and Créme Fraiche; and more.
Book Synopsis Field Guide to Cookies by : Anita Chu
Download or read book Field Guide to Cookies written by Anita Chu and published by Quirk Books. This book was released on 2015-02-03 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: At last, a field guide to baking and identifying virtually every cookie imaginable, from Snickerdoodles to Pfeffernusse—the ultimate cookie cookbook! Field Guide to Cookies is the definitive guide to cookies from around the world, with more than 100 recipes and variations on such tried-and-true classics as gingersnaps, whoopie pies, and pinwheels as well as traditional international favorites like pizzelles, baklava, and alfajores. This delectable guide introduces readers to the best techniques for creating drop, bar, molded, rolled, and sandwich variations. Every cookie is photographed in glorious full color, with step-by-step instructions on how to prepare, bake, and store your creations. Entries include fascinating historical background, helpful baking notes, and serving suggestions for each delicious variety. Whether you’re a baking novice or veteran pastry chef, mouthwatering home-baked confections are just minutes away with Field Guide to Cookies!
Download or read book Taming the Feast written by Ben Ford and published by Simon and Schuster. This book was released on 2014-05-06 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: The guide to cooking with fire and feeding a crowd, restaurateur Ben Ford gives step-by-step instructions with photos and illustrations so that you can grill, smoke, or roast the whole beast outdoors—or prepare a “tamed” version of the feast in your home kitchen. Cook big. Play with fire. Get your hands dirty. Chef Ben Ford is known for wowing crowds with his handcrafted feasts of enormous proportions—a whole pig roast, paella for eighty, burgers for the block. Now, in Taming the Feast, his complete guide to outdoor grilling, smoking, and roasting, Ford divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiast. From mouthwatering Texas-style barbecue to Wood-Fired Paella, these entertaining blueprints can be used to throw a party for the whole neighborhood or an intimate dinner for four. A culinary MacGyver, Ford also provides unique complete do-it-yourself primers for making simple custom outdoor cookers that coax the ultimate flavor out of salmon, pig, rabbit, burgers, bratwurst, turkey, and lamb. Here are easy-to-follow step-by-step instructions, drawings, and timelines for constructing a baking barrel, cinder-block oven, smoking shed, and roasting box in your own backyard. Ford’s food reflects his passion for artisanal techniques, innovative combinations of flavors, and seasonal ingredients. Delicious sides, including Avocado Crostini with Tomatoes, Capers, Olives, Almonds, and Arugula, Persimmon Salad with Goat Cheese and Candied Pecans, Cheddar Cheese Loaf with Artisanal Ham and Spicy Brown Mustard, complement hearty main dishes. Each feast ends on a playful note with delicious desserts like classic S’mores with homemade marshmallows and graham crackers and Coconut and Banana Cream "Pies." Each chapter also includes creative recipes to make use of the leftovers you’re sure to have. Taming the Feast is further enlivened by gorgeous photography and Ford’s stories of growing up with his father, Harrison Ford, then a carpenter, and his life as chef at some of California’s most celebrated restaurants working under such pillars of California cuisine as Alice Waters, Paul Bertolli, David Tanis, Nancy Silverton, Mark Peel, and Eberhard Müller. Whether you are hosting a pig roast, a fish fry, or a backyard barbecue family reunion, you can be sure everyone will leave your party entertained, well fed, and raving about the food.
Book Synopsis Foraging and Feasting by : Dina Falconi
Download or read book Foraging and Feasting written by Dina Falconi and published by . This book was released on 2013-07-14 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foraging & Feasting: A Field Guide and Wild Food Cookbook celebrates and reclaims the lost art of turning locally gathered wild plants into nutritious, delicious meals ? a traditional foodway long practiced by our ancestors but neglected in modern times. The book's beautiful, instructive botanical illustrations and enlightening recipes offer an adventurous and satisfying way to eat locally and seasonally. Readers will be able to identify, harvest, prepare, eat, and savor the wild bounty all around them. We share this project with you out of our long commitment to connecting with nature through food and art. The effort weaves together Dina?s 30 years of passionate investigations into wild-plant identification, foraging, and cooking with Wendy?s deft artistic skills honed over 15 years as a botanical illustrator. The result is an abundance of recipes and illustrations that explore creative ways to bring wild edibles into our lives. Part One of Foraging & Feasting serves as a visual guide, tracking 50 plants through their growing cycle. The images illustrate the culinary uses of wild plants at various seasons. Part Two contains easy-to-use references including Plant Chart Centerfolds and Seasonal Flow Charts. Part Three brings you into the kitchen; here you'll find more than 100 master recipes and countless variations formulated to help you easily turn wild plants into delectable salads, soups, beverages, meat dishes, desserts, and a host of other culinary delights. These recipes are not limited to wild ingredients; they can be used with cultivated ingredients as well, purchased or homegrown. Many of the recipes can be made to accommodate various dietary restrictions: gluten-free, casein-free, dairy-free, grain-free, and sugar-free. Among those who will find the book valuable are the health-conscious members of the Weston A Price Foundation, ever in search of nutrient-dense, traditional whole foods. Slow Food enthusiasts will appreciate how focusing on ancient, seas¬¬unusual edibles.
Book Synopsis This Messy Magnificent Life by : Geneen Roth
Download or read book This Messy Magnificent Life written by Geneen Roth and published by Simon and Schuster. This book was released on 2018-03-06 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Geneen Roth, author of the #1 New York Times bestseller Women Food and God, explains how to take the journey to find one’s own best self in this “beautiful, funny, deeply relevant” (Glennon Doyle) collection of personal reflections. With an introduction by Anne Lamott, This Messy Magnificent Life is a personal and exhilarating read on freeing ourselves from daily anxiety, lack, and discontent. It’s a deep dive into what lies behind our self-criticism, whether it is about the size of our thighs, the expression of our thoughts, or the shape of our ambitions. And it’s about stopping the search to fix ourselves by realizing that on the other side of the “Me Project” is spaciousness, peace, and the capacity to reclaim one’s power and joy. This Messy Magnificent Life explores the personal beliefs, hidden traumas, and social pressures that shape not just women’s feelings about their bodies but also their confidence, choices, and relationships. After years of teaching retreats and workshops on weight, money, and other obsessions, Roth realized that there was a connection that held her students captive in their unhappiness. With laugh-out-loud humor, compassion, and dead-on insight she reveals the paradoxes in our beliefs and shows how to move beyond our past to build lives that reflect our singularity and inherent power. This Messy Magnificent Life is a brilliant, bravura meditation on who we take ourselves to be, what enough means in our gotta-get-more culture, and being at home in our minds and bodies.
Book Synopsis Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, and Wonderful Foods by : Andrew Zimmern
Download or read book Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, and Wonderful Foods written by Andrew Zimmern and published by Feiwel & Friends. This book was released on 2012-10-30 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Andrew Zimmern loves food. In fact, there's practically nothing he won't try--at least once. As host of Bizarre Foods with Andrew Zimmern and Andrew Zimmern's Bizarre Foods America on the Travel Channel, Andrew's passion is exploring how different foods are important to different cultures. Now, Andrew is sharing his most hilarious culinary experiences--as well as fun facts about culture, geography, art, and history, to name a few--with readers of all ages. Don't like broccoli? Well, what if you were served up a plate of brains, instead? From alligator meat to wildebeest, this digest of Andrew's most memorable weird, wild, and wonderful foods will fascinate and delight eaters of all ages, intrepid and...not so much.
Book Synopsis Wild Mushrooms by : Kristen Blizzard
Download or read book Wild Mushrooms written by Kristen Blizzard and published by Simon and Schuster. This book was released on 2020-10-20 with total page 707 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Whether you get your mushrooms from the supermarket or the forest floor, a worthy addition to your library." —Star Tribune Get ready to fall in love with wild mushrooms! Absolutely everything you need to know to make mushrooming a lifestyle choice, from finding, storing, preserving, and preparing common and unusual species. Packed with content and lore from more than 20 skilled foragers around the country, Wild Mushrooms will help mushroom hunters successfully utilize their harvest, and includes practical information on transporting, cleaning, and preserving their finds. One of the best things about cooking wild mushrooms is that every time you open your dried caches, their unique aroma recalls your foraging experience creating an immediate and visceral connection back to the forest. There is no finer way to appreciate food. You will not only learn the best ways to locate, clean, collect, and preserve your mushrooms from the experts, the book will also discuss safety and edibility, preservation techniques, mushroom sections and flavor profiles, and more. Recipes will be categorized by mushroom species, with 115 recipes in total. Recipes include: Smoked Marinated Wild Mushrooms Black Trumpet, Blood Orange, and Beet Salad Maitake Beef Stew Candy Cap and Walnut Scones Baked Brie with Chanterelle Jam Porcini with Braised Pork Medallions Yellowfoot Mushroom Tart And more! From pickling to rich duxelles, soups, salads, and even mushroom teas, tinctures, jams, and ice cream, these recipes and invaluable insider tips will delight everyone from the most discerning mycophiles to brand new fungus fanatics.
Book Synopsis Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, and Wonderful Foods by : Andrew Zimmern
Download or read book Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, and Wonderful Foods written by Andrew Zimmern and published by Macmillan. This book was released on 2012-10-30 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: The host of the Travel Channel's Andrew Zimmern's Bizarre Foods America shares memorable moments from his unconventional culinary travels while describing some of the more unusual foods he has sampled, in an account that features fun facts about culture, geography, art and history.
Book Synopsis Flavors of the Sun by : Christine Sahadi Whelan
Download or read book Flavors of the Sun written by Christine Sahadi Whelan and published by Chronicle Books. This book was released on 2021-09-05 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York. Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them. In FLAVORS OF THE SUN, the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts. With sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence. Throughout, "no-recipe recipes" help build up your flavor intuition so you can effortlessly incorporate any of the featured spices, condiments, and preserves into your daily repertoire. 120 RECIPES WITH A PUNCH: From an updated take on nachos and mac and cheese to a spectacular pistachio cheesecake and tahini-enriched brownies, FLAVORS OF THE SUN features dozens of the store's most-requested dishes as well as Sahadi family favorites. Simple yet loaded with flavor, these recipes will inspire you to make these distinctive Middle Eastern ingredients essential components of your pantry. OPTIMUM VERSATILITY: Each section addresses a specific flavor profile and offers a set of essential ingredients for achieving it along with helpful tips on how to use them separately or in combination. Look-and-cook mini recipes provide even more ideas for using distinctive ingredients like tahini, Aleppo pepper, and preserved lemons to give a fresh new spin to everything from salad dressings to cocktails. EXPERT KNOWLEDGE: Family owned, Sahadi's has been a beloved resource since its founding by Abrahim Sahadi, an immigrant from Lebanon, more than 100 years ago. Now welcoming a fifth generation into the business, the Sahadi family's authentic imported goods and exhaustive knowledge continue to inspire local chefs and adventurous home cooks to taste and explore the diverse world of Middle Eastern spices and sundries. FOR FANS OF PLENTY: Much like PLENTY, this cookbook dives deep into core ingredients and provides intimate insights into flavorful spice blends like dukkah, berbere, ras el hanout, shawarma spices, and more. Each ingredient profile includes an informative buying guide so you can build your pantry like a pro. Perfect for: home cooks to seasoned chefs; fans of PLENTY; JERUSALEM; SHUK, and ZAHAV; Sahadi's loyal customers; those interested learning about spices and new ways to use them in everyday dishes
Book Synopsis Books That Cook by : Jennifer Cognard-Black
Download or read book Books That Cook written by Jennifer Cognard-Black and published by NYU Press. This book was released on 2014-09-04 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Organized like a cookbook, Books that Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature--forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books that Cook reveals the range of ways authors incorporate recipes--whether the recipe flavors the story or the story serves to add spice to the recipe. Books that Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book.
Book Synopsis Northeast Foraging by : Leda Meredith
Download or read book Northeast Foraging written by Leda Meredith and published by Timber Press. This book was released on 2014-04-08 with total page 309 pages. Available in PDF, EPUB and Kindle. Book excerpt: “An invaluable guide for the feast in the East.” —Hank Shaw, author of the James Beard Award–winning website Hunter Angler Gardener Cook The Northeast offers a veritable feast for foragers, and with Leda Meredith as your trusted guide you will learn how to safely find and identify an abundance of delicious wild plants. The plant profiles in Northeast Foraging include clear, color photographs, identification tips, guidance on how to ethically harvest, and suggestions for eating and preserving. A handy seasonal planner details which plants are available during every season. Thorough, comprehensive, and safe, this is a must-have for foragers in New York, Connecticut, Massachusetts, Maine, New Hampshire, Vermont, Pennsylvania, New Jersey, Delaware, and Rhode Island.
Book Synopsis Burnt Toast and Other Disasters by : Cal Peternell
Download or read book Burnt Toast and Other Disasters written by Cal Peternell and published by HarperCollins. This book was released on 2021-09-21 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: A gifty, funny, and practical guide to transforming the most lackluster of ingredients into a delicious meal, making bad food good and making good food even better, from the author of the New York Times bestselling and IACP Award–winning Twelve Recipes. Dinner is looking meh. Maybe the stove was left unattended for just a second too long for your original plan; maybe the on-sale meat at the supermarket isn’t looking quite worth the savings after two days in the fridge. Do you waste food and time trying to start from scratch, or money ordering takeout? No, you face up to the facts, step up your game, and transform that cooking conundrum into a delicious meal. The best way to do that? Follow the guidance of Cal Peternell, a chef coming out of the restaurant kitchen to meet cooks where they are with this funny, practical manual for making Bad Food Good. Though many pro chefs may be able to get their sustainably sourced, locally grown, 100 percent grass-fed, organic ingredients and gently guide them through careful preparation to a simply sublime dish, most of us don’t achieve farm-to-table perfection in every step of the process. From facing down third-day leftovers that have lost a little of their luster to the limits of their local supermarket’s quality, many home cooks start at a disadvantage. With his signature dry wit and years of experience cooking for everyone from high-end restaurant patrons to his hungry family, Cal Peternell is here to level the playing field with this bag of tricks for turning standard (or substandard) fare into a meal to be proud of, troubleshooting such situations as: Making the best of burned food (Burned your toast? Time to make Cheesy Onion Bread Pudding!) Hacking packaged food (including 5 variations on “Hackaroni and Cheese”) Things restaurants often do wrong and you can do better (including pesto, queso, bean dip, ranch, and more) Spicing up lackluster vegetables (Brocco Tacos dazzle both in name and in flavor) Snazzing up dishes with “special sauces for the boring” (including vegetable purees and an infinite variety of savory butter sauces) Cal also includes a series of hilarious Old Man cocktails, ranging from the Bitter Old Man (one part bitter, one part brandy) to the Wise Old Man (8 ounces water and a good night’s sleep). Up your cooking game by learning how to spin anything in your pantry or fridge into something special with Burnt Toast and Other Disasters.
Book Synopsis Inside the California Food Revolution by : Joyce Goldstein
Download or read book Inside the California Food Revolution written by Joyce Goldstein and published by Univ of California Press. This book was released on 2013-09-06 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.
Book Synopsis Foraged Flavor by : Tama Matsuoka Wong
Download or read book Foraged Flavor written by Tama Matsuoka Wong and published by Clarkson Potter. This book was released on 2012-06-12 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: This ebook features sixty-two bonus photos of wild edibles in the field as well as quick reference links to illustrations of key leaf characteristics for easy plant recognition. Forage for wild food and discover delicious edible plants growing everywhere—including your backyard—and how best to prepare them to highlight their unique flavors, with this seasonally organized field guide and cookbook. While others in the past have identified which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify, can be harvested sustainably across the country, and can also be found in farmer’s markets. Tama helps readers uncover bright lemony oxalis growing in patches of their lawns or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then provides simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata. With fifty-two botanical illustrations, fifty-three color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking and outdoor enthusiasts.
Download or read book Nose Dive written by Harold Mcgee and published by Hachette UK. This book was released on 2020-10-15 with total page 503 pages. Available in PDF, EPUB and Kindle. Book excerpt: A TIMES BOOK OF THE YEAR 2020 BEST BOOKS OF 2020: SCIENCE - FINANCIAL TIMES SHORTLSTED FOR THE ANDRE SIMON AWARD The long awaited new book from Harold McGee, winner of the André Simon Food Book of the Year & the James Beard Award. What is smell? How does it work? And why is it so important? HAROLD McGEE, leading expert on the science of food and cooking, has spent a decade exploring our most overlooked sense. Nose Dive is the amazing result: it takes us on an adventure across four billion years and the whole globe, from the sulphurous early Earth to the fruit-filled Tian Shan mountain range north of the Himalayas, and back to the keyboard of your laptop, where trace notes of phenol and formaldehyde are escaping between the keys. A work of astounding scholarship and originality, Nose Dive distils the science behind smells and translates it into an accessible and entertaining sensory and olfactory guide. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell each other. We'll smell ourselves. Here is a story of the world, of all of the smells under our noses. DIVE IN!
Book Synopsis Master of the Grill by : America's Test Kitchen
Download or read book Master of the Grill written by America's Test Kitchen and published by America's Test Kitchen. This book was released on 2016-04-26 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of kitchen-tested recipes for meat, poultry, seafood, vegetables, pizza, and more. These are the recipes everyone should know how to make— the juiciest burgers, barbecue chicken that’s moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Regional specialties are included, too—learn how to make Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs. Colorful photography captures the beauty of the recipes and step-by-step shots guide you through everything you need to know. A section on grilling essentials covers the pros and cons of gas and charcoal grills and which might be right for you, as well as the tools you’ll use with them— such as grill brushes, tongs, vegetable baskets, and wood chips and chunks.
