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Author: Georgia Freedman Publisher: Kyle Books ISBN: 0857835637 Category : Cooking Languages : en Pages : 288
Book Description
Twenty-four of the country's minority groups call Yunnan home, each retaining their own traditions. Stretching from the Himalayan plateau down to the subtropics, Yunnan encompasses extremes from alpine meadows to rainforest. It is the most diverse region in China culturally, biologically, and meteorologically. On a culinary level, this means Yunnan is one of the most delicious places on earth. The region is famous for its mushrooms, hams, pickles, edible flowers, its use of potatoes, and its love of chillies and Sichuan peppercorns. Yunnan's food is exciting and unfamiliar, but much of it is actually quite easy to make, using simple techniques already familiar to Western cooks. Each chapter covers a different area featuring its cardinal recipes such as Tibetan momo dumplings, Dai cucumber salad with peanuts, the famed "crossingthe- bridge" noodles of Kunming, Eastern-style fried rice with ham, potatoes, and peas, and roasted eggplant salad from near the Burmese border. Complete with profiles of local cooks, artisans, and farmers, as well as breathtaking on-location photography, Cooking South of the Clouds takes readers on an unforgettable journey through the land of Shangri-La and introduces a new world of flavours.
Author: Georgia Freedman Publisher: Kyle Books ISBN: 0857835637 Category : Cooking Languages : en Pages : 288
Book Description
Twenty-four of the country's minority groups call Yunnan home, each retaining their own traditions. Stretching from the Himalayan plateau down to the subtropics, Yunnan encompasses extremes from alpine meadows to rainforest. It is the most diverse region in China culturally, biologically, and meteorologically. On a culinary level, this means Yunnan is one of the most delicious places on earth. The region is famous for its mushrooms, hams, pickles, edible flowers, its use of potatoes, and its love of chillies and Sichuan peppercorns. Yunnan's food is exciting and unfamiliar, but much of it is actually quite easy to make, using simple techniques already familiar to Western cooks. Each chapter covers a different area featuring its cardinal recipes such as Tibetan momo dumplings, Dai cucumber salad with peanuts, the famed "crossingthe- bridge" noodles of Kunming, Eastern-style fried rice with ham, potatoes, and peas, and roasted eggplant salad from near the Burmese border. Complete with profiles of local cooks, artisans, and farmers, as well as breathtaking on-location photography, Cooking South of the Clouds takes readers on an unforgettable journey through the land of Shangri-La and introduces a new world of flavours.
Author: Judy Blankenship Publisher: University of Texas Press ISBN: 0292745273 Category : Biography & Autobiography Languages : en Pages : 241
Book Description
While many baby boomers are downsizing to a simpler retirement lifestyle, photographer and writer Judy Blankenship and her husband Michael Jenkins took a more challenging leap in deciding to build a house on the side of a mountain in southern Ecuador. They now live half the year in Cañar, an indigenous community they came to know in the early nineties when Blankenship taught photography there. They are the only extranjeros (outsiders) in this homely, chilly town at 10,100 feet, where every afternoon a spectacular mass of clouds rolls up from the river valley below and envelopes the town. In this absorbing memoir, Blankenship tells the interwoven stories of building their house in the clouds and strengthening their ties to the community. Although she and Michael had spent considerable time in Cañar before deciding to move there, they still had much to learn about local customs as they navigated the process of building a house with traditional materials using a local architect and craftspeople. Likewise, fulfilling their obligations as neighbors in a community based on reciprocity presented its own challenges and rewards. Blankenship writes vividly of the rituals of births, baptisms, marriages, festival days, and deaths that counterpoint her and Michael’s solitary pursuits of reading, writing, listening to opera, playing chess, and cooking. Their story will appeal to anyone contemplating a second life, as well as those seeking a deeper understanding of daily life in the developing world.
Author: Francis Mallmann Publisher: Artisan ISBN: 1579656498 Category : Cooking Languages : en Pages : 289
Book Description
James Beard Award Winner A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
Author: KI Thompson Publisher: Bold Strokes Books Inc ISBN: 1602823731 Category : Fiction Languages : en Pages : 477
Book Description
A sweeping saga of an impassioned romance set amidst the upheaval of a nation under siege and a way of life threatened with destruction. The American Civil War creates enemies of lifelong friends and allies of strangers, but no relationship is more unlikely than that of a passionate Northern Unionist and a loyal Virginia sympathizer. Actress and Northerner Jordan Colfax is hired by Allan Pinkerton to spy on behalf of the Union. When she meets Confederate sympathizer, Laura St. Clair, whose father is military aide to Jefferson Davis, the perfect opportunity presents itself. But when the truth about Jordan's real intentions are discovered, their growing love is put to the ultimate test - the result of which could mean the difference between life and death. Can a Southern belle and a Yankee spy overcome their differences or will divided loyalties keep them apart? From Tidewater Virginia to Washington, D.C., passion and betrayal converge in Civil War Richmond.
Author: Robyn Eckhardt Publisher: Houghton Mifflin Harcourt ISBN: 0544444310 Category : Cooking Languages : en Pages : 355
Book Description
The most extensive and lushly photographed Turkish cookbook to date, by two internationally acclaimed experts Standing at the crossroads between the Mediterranean, the Middle East, and Asia, Turkey boasts astonishingly rich and diverse culinary traditions. Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost twenty years discovering the country's very best dishes. Now they take readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world's great fusion cuisines. From there, they journey to the lesser-known provinces, opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia. From village home cooks, community bakers, caf chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes: "The Imam Fainted" Stuffed Eggplant; Pillowy Fingerprint Flatbread; Pot-Roasted Chicken with Caramelized Onions; Stovetop Lamb Meatballs with Spice Butter; Artichoke Ragout with Peas and Favas; Green Olive Salad with Pomegranate Molasses; Apple and Raisin Hand Pies. Many of these have never before been published in English.
Author: Kian Lam Kho Publisher: Clarkson Potter ISBN: 0385344694 Category : Cooking Languages : en Pages : 370
Book Description
Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques with more than 150 recipes. Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once you learn how to dry stir-fry chicken, you can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish you encounter or imagine.
Author: Ruth Reichl Publisher: Random House ISBN: 0679605223 Category : Cooking Languages : en Pages : 572
Book Description
NEW YORK TIMES BESTSELLER • The beloved food critic and author of Tender at the Bone explores her path to healing through 136 delectable recipes. “No one writes as warmly and engagingly about the all-important intersection of food, life, love, and loss. This book is a lyrical and deeply intimate journey told through recipes, as only Ruth can do.”—Alice Waters A BEST BOOK OF THE YEAR: Los Angeles Times, NPR, Men’s Journal, BookPage, Booklist, Publishers Weekly In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary: the kitchen. My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. Each dish Reichl prepares for herself—and for her family and friends—represents a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Part cookbook, part memoir, part paean to the household gods, My Kitchen Yearreveals a refreshingly vulnerable side of the world’s most famous food editor as she shares treasured recipes to be returned to again and again and again.
Author: Naomi Josepher Publisher: Rizzoli Publications ISBN: 0847848639 Category : Cooking Languages : en Pages : 178
Book Description
The pure fun of classic American chocolate treats. The Chocolate Room has become a place of pilgrimage for chocolate lovers from near and far, thanks to its simple mission: to create treats that bring back those original childhood memories of the pure joy of chocolate. Its chefs have a knack for reconstructing a classic American recipe in ways that improve on the original. Their showstopping Chocolate Layer Cake, for instance, is the cake all other chocolate cakes dream of being; it’s made with a blackout pudding filling, three different kinds of chocolate, and a custardy ganache frosting. The book is filled with similar new twists that express the slightly irreverent and creatively whimsical spirit for which Brooklyn has become known: Chocolate Caramel Matzo, Chocolate Cuatro Leches Cake, and Chocolate Stout Gingerbread. Recipes reveal the secret tips behind signature favorites in every category from cakes and puddings to pies and cookies. Confections are geared to be achievable in the home: S’mores bars, Rocky Road mounds, and Cookie Chip Chocolates. The book also features informative primers on important techniques—including tempering chocolate, whipping cream and eggs, and assembling a cake. There’s Always Room for Chocolate is set to become the new essential cookbook for all things chocolate.
Author: Mr Peng Publisher: Random House ISBN: 1409052443 Category : Cooking Languages : en Pages : 274
Book Description
Founded in 1982 by Mr Peng, Hunan is a legendary London restaurant which attracts customers from all over the world. At Hunan, diners don’t choose – they simply say what they don’t eat and how spicy they like their food. Mr Peng then does the rest, serving up small portions with the emphasis on sharing many courses. The orders are hand-written and are sent down to the kitchen by a chute and the food travels up in a dumb waiter. Mr Peng is a firm believer in simplicity. Hunan is a landmark book that captures the essence of a unique menu from a unique character. Among the 70 must-have recipes are Mr Peng’s ‘absurdly delicious’ prawn dumplings, lettuce wraps filled with diced chicken, ‘which you just pop into your mouth and scrunch’ and mouth-melting double-cooked pork. As Mr Peng says: 'I often say to people I've only just met: I'm a very strange person. And then I have to explain: food is my life. Despite being close to 70 I'm still in the kitchen at Hunan, on the floor almost every day doing prep, working the wok and talking to guests, most of whom have been regulars for years. The food is the only thing which has changed, and which changes almost daily. It is really about bringing out the most in the ingredients. Subtle blends of chilli and Sichuan peppercorns push enormous pearly scallops to the edge while the gentle salty miso cuts through the tenderest slivers of corn-fed chicken. It is possible because the ingredients I use are fresh and of faultless quality.
Author: Georgia Freedman
Author: Georgia Freedman
Author: Judy Blankenship
Author: Francis Mallmann
Author: Jim Goodman
Author: KI Thompson
Author: Robyn Eckhardt
Author: Kian Lam Kho
Author: Ruth Reichl
Author: Naomi Josepher
Author: Mr Peng