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Too Many Chiles
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Download or read book Too Many Chiles! written by Dave DeWitt and published by Golden West Publishers. This book was released on 2003 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a wide variety of answers to the question: What do I do with all these chiles? With detailed directions on preserving techniques as well as 75 tasty recipes..
Book Synopsis The Mission Chinese Food Cookbook by : Danny Bowien
Download or read book The Mission Chinese Food Cookbook written by Danny Bowien and published by HarperCollins. This book was released on 2015-11-10 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco’s Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice. The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.
Book Synopsis Once Upon a Chef: Weeknight/Weekend by : Jennifer Segal
Download or read book Once Upon a Chef: Weeknight/Weekend written by Jennifer Segal and published by Clarkson Potter. This book was released on 2021-09-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
Book Synopsis Wild Fermentation by : Sandor Ellix Katz
Download or read book Wild Fermentation written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2016-08-19 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists.”—The New Yorker The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, and so much more! Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Since its original publication, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and he has been called “one of the unlikely rock stars of the American food scene” by The New York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes, including: Strawberry Kvass African Sorghum Beer Infinite Buckwheat Bread And many more! Updates on original recipes also reflect the author’s ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen! "A solid reference library will take you a long way in the fermentation game. By law (or just about), the first book in it should be the recently revised edition of Wild Fermentation by Sandor Katz. It provides know-how, recipes, [and] you-can-do-it spunk."—Wired Magazine More praise for Sandor Ellix Katz and his books: “The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.”—Deborah Madison, author of Local Flavors “The fermenting bible.” — Newsweek “In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.” — Grist
Book Synopsis The Devil's Dinner by : Stuart Walton
Download or read book The Devil's Dinner written by Stuart Walton and published by St. Martin's Press. This book was released on 2018-10-09 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stuart Walton's The Devil's Dinner looks at the history of hot peppers, their culinary uses through the ages, and the significance of spicy food in an increasingly homogenous world. The Devil's Dinner is the first authoritative history of chili peppers. There are countless books on cooking with chilies, but no book goes into depth about the biological, gastronomical, and cultural impact this forbidden fruit has had upon people all over the world. The story has been too hot to handle. A billion dollar industry, hot peppers are especially popular in the United States, where a superhot movement is on the rise. Hot peppers started out in Mexico and South America, came to Europe with returning Spanish travelers, lit up Iberian cuisine with piri-piri and pimientos, continued along eastern trade routes, boosted mustard and pepper in cuisines of the Indian subcontinent, then took overland routes to central Europe in the paprika of Hungarian and Austrian dumplings, devilled this and devilled that... they've been everywhere! The Devil's Dinner tells the history of hot peppers and captures the rise of the superhot movement.
Download or read book Damn Delicious written by Rhee, Chungah and published by Time Inc. Books. This book was released on 2016-09-06 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: The debut cookbook by the creator of the wildly popular blog Damn Delicious proves that quick and easy doesn't have to mean boring.Blogger Chungah Rhee has attracted millions of devoted fans with recipes that are undeniable 'keepers'-each one so simple, so easy, and so flavor-packed, that you reach for them busy night after busy night. In Damn Delicious, she shares exclusive new recipes as well as her most beloved dishes, all designed to bring fun and excitement into everyday cooking. From five-ingredient Mini Deep Dish Pizzas to no-fuss Sheet Pan Steak & Veggies and 20-minute Spaghetti Carbonara, the recipes will help even the most inexperienced cooks spend less time in the kitchen and more time around the table.Packed with quickie breakfasts, 30-minute skillet sprints, and speedy takeout copycats, this cookbook is guaranteed to inspire readers to whip up fast, healthy, homemade meals that are truly 'damn delicious!'
Download or read book Nopalito written by Gonzalo Guzmán and published by Ten Speed Press. This book was released on 2017-04-11 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2018 James Beard Foundation Cookbook Award in "International" category Finalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant. The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes. The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.
Download or read book Peppers written by Amal Naj and published by Alfred A. Knopf. This book was released on 1992 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this evocative book, Wall Street Journal columnist Naj pursues his subject from Bolivia to New Mexico, interviewing growers, botanists, chefs, and doctors, even chronicling a long and acrimonious lawsuit that has raged around the use of the term "Tabasco." Illus. "From the Trade Paperback edition.
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 Hurts So Good written by Leigh Cowart and published by Public Affairs. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An exploration of why people all over the world love to engage in pain on purpose--from dominatrices, religious ascetics, and ultramarathoners to ballerinas, icy ocean bathers, and sideshow performers Masochism is sexy, human, reviled, worshipped, and can be delightfully bizarre. Deliberate and consensual pain has been with us for millennia, encompassing everyone from Black Plague flagellants to ballerinas dancing on broken bones to competitive eaters choking down hot peppers while they cry. Masochism is a part of us. It lives inside workaholics, tattoo enthusiasts, and all manner of garden variety pain-seekers. At its core, masochism is about feeling bad, then better--a phenomenon that is long overdue for a heartfelt and hilarious investigation. And Leigh Cowart would know: they are not just a researcher and science writer--they're an inveterate, high-sensation seeking masochist. And they have a few questions: Why do people engage in masochism? What are the benefits and the costs? And what does masochism have to say about the human experience? By participating in many of these activities themselves, and through conversations with psychologists, fellow scientists, and people who seek pain for pleasure, Cowart unveils how our minds and bodies find meaning and relief in pain--a quirk in our programming that drives discipline and innovation even as it threatens to swallow us whole.
Book Synopsis Bread, Wine, Chocolate by : Simran Sethi
Download or read book Bread, Wine, Chocolate written by Simran Sethi and published by HarperCollins. This book was released on 2015-11-10 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.
Book Synopsis The Spicy Dehydrator Cookbook by : Michael Hultquist
Download or read book The Spicy Dehydrator Cookbook written by Michael Hultquist and published by . This book was released on 2018-01-09 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to make your own spice blends from dehydrated chilies, as well as how to make hot sauce leathers and extra flavourful jerky. The book also teach you fresh, new ways to utilize a dehydrator, for delicious soups, hot sauces and meals in a jar
Book Synopsis 101 Restaurant Secrets by : Ross Boardman
Download or read book 101 Restaurant Secrets written by Ross Boardman and published by eBookIt.com. This book was released on 2012-10 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is about the business of being in the restaurant businesses. Most restaurants fail within the first three year. During tough times, many will not reach the first year. Nearly all the reasons they fail are down to a few areas that the owner neglects to find out about. If you want to get into the restaurant business and learn the key skills to keep you there, read on . . .
Book Synopsis Chasing Chiles by : Gary Paul Nabhan
Download or read book Chasing Chiles written by Gary Paul Nabhan and published by Chelsea Green Publishing. This book was released on 2011-03-16 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chasing Chiles looks at both the future of place-based foods and the effects of climate change on agriculture through the lens of the chile pepper-from the farmers who cultivate this iconic crop to the cuisines and cultural traditions in which peppers play a huge role. Why chile peppers? Both a spice and a vegetable, chile peppers have captivated imaginations and taste buds for thousands of years. Native to Mesoamerica and the New World, chiles are currently grown on every continent, since their relatively recent introduction to Europe (in the early 1500s via Christopher Columbus). Chiles are delicious, dynamic, and very diverse-they have been rapidly adopted, adapted, and assimilated into numerous world cuisines, and while malleable to a degree, certain heirloom varieties are deeply tied to place and culture-but now accelerating climate change may be scrambling their terroir. Over a year-long journey, three pepper-loving gastronauts-an agroecologist, a chef, and an ethnobotanist-set out to find the real stories of America's rarest heirloom chile varieties, and learn about the changing climate from farmers and other people who live by the pepper, and who, lately, have been adapting to shifting growing conditions and weather patterns. They put a face on an issue that has been made far too abstract for our own good. Chasing Chiles is not your archetypal book about climate change, with facts and computer models delivered by a distant narrator. On the contrary, these three dedicated chileheads look and listen, sit down to eat, and get stories and recipes from on the ground-in farmers' fields, local cafes, and the desert-scrub hillsides across North America. From the Sonoran Desert to Santa Fe and St. Augustine (the two oldest cities in the U.S.), from the marshes of Avery Island in Cajun Louisiana to the thin limestone soils of the Yucatan, this book looks at how and why climate change will continue to affect our palates and our producers, and how it already has.
Download or read book Simply Keto written by Suzanne Ryan and published by Simon and Schuster. This book was released on 2017-12-12 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A practical approach to health & weight loss with 100+ easy low-carb recipes"--Cover.
Download or read book The Texanist written by David Courtney and published by University of Texas Press. This book was released on 2017-04-25 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of Courtney's columns from the Texas Monthly, curing the curious, exorcizing bedevilment, and orienting the disoriented, advising "on such things as: Is it wrong to wear your football team's jersey to church? When out at a dancehall, do you need to stick with the one that brung ya? Is it real Tex-Mex if it's served with a side of black beans? Can one have too many Texas-themed tattoos?"--Amazon.com.
Book Synopsis The Food Lab: Better Home Cooking Through Science by : J. Kenji López-Alt
Download or read book The Food Lab: Better Home Cooking Through Science written by J. Kenji López-Alt and published by W. W. Norton & Company. This book was released on 2015-09-21 with total page 1645 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
