Author: Editors of Fine Cooking Publisher: Taunton Press ISBN: 9781631863738 Category : Cooking, American Languages : en Pages : 0
Book Description
A companion cookbook to the Emmy Award-nominated series collects seventy-five top-selected recipes from some of America's most innovative chefs, food artisans, and rising culinary stars in scenic and lesser-known locations.
Author: Jeanne Kelley Publisher: Rizzoli Publications ISBN: 0847847470 Category : Cooking Languages : en Pages : 208
Book Description
Brilliant solutions for making packed meals that are as inventive as they are convenient. Whether you’re planning a picnic in the park, taking lunch on the plane, making a bag for the kids, or eating al desko—there’s no reason you have to sacrifice taste or health. A packed meal can be an extraordinarily delicious meal. The Portable Feast offers up more than one hundred recipes for inventive, wholesome dishes that are ready to roam. Preparing food in advance does come with its own set of challenges, but author Jeanne Kelley has done all the work to figure out ingenious solutions. You’ll find here the secrets to packing salads so they stay crisp, layering the various components in a jar to be tossed together at the last minute. Recipes in the book are vegetable-forward and feature a selection of brilliant grain bowls built to go—a more filling type of salad built on a heartier foundation. Behind The Portable Feast is a spirit of adventure: good food shouldn’t be limited to the dining room. Why not ramp up your next concert in the park with Beet Hummus with Herbs End a romantic dejeuner sur l’herbe with Banoffee Pie Jars. Create envy at the office with a Chia Yogurt Parfait. Sandwiches mix up smart new combinations and forms such as Beet and Ricotta, Roast Squash with Almond Chermoula, or Banh Mi Subs. The Portable Feast is about striking the right balance—between work and play, healthy and indulgent—and creating food people want to cook and can take wherever they go.
Author: Katy Holder Publisher: ISBN: 9781741175066 Category : Buffets (Cooking) Languages : en Pages : 192
Book Description
We're all after a food experience that will transport us - but what about food we can transport? This gorgeous new cookbook by food stylist Katy Holder is full of recipes that look good, taste great and travel well, from a chicken and pork picnic pie to pistachio meringues with caramel filling. Whether you're going to a party at a friend's place, a picnic in the park, planning a lazy afternoon on the beach or preparing food for the races, A Moveable Feast will have a recipe for you, from chapters including 'Flaky and Crumbly', 'All Wrapped Up', 'Something Sweet' and 'Fresh and Leafy'. Repackaged as a nifty paperback edition, Katy has created menus to go at the end of each chapter suggesting which recipes to make for your next outing, including menus for picnics, children's parties and a day at the races.
Author: Valerie Hemingway Publisher: Ballantine Books ISBN: 0345467345 Category : Biography & Autobiography Languages : en Pages : 370
Book Description
A chance encounter in Spain in 1959 brought young Irish reporter Valerie Danby-Smith face to face with Ernest Hemingway. The interview was awkward and brief, but before it ended something had clicked into place. For the next two years, Valerie devoted her life to Hemingway and his wife, Mary, traveling with them through beloved old haunts in Spain and France and living with them during the tumultuous final months in Cuba. In name a personal secretary, but in reality a confidante and sharer of the great man’s secrets and sorrows, Valerie literally came of age in the company of one of the greatest literary lions of the twentieth century. Five years after his death, Valerie became a Hemingway herself when she married the writer’s estranged son Gregory. Now, at last, she tells the story of the incredible years she spent with this extravagantly talented and tragically doomed family. In prose of brilliant clarity and stinging candor, Valerie evokes the magic and the pathos of Papa Hemingway’s last years. Swept up in the wild revelry that always exploded around Hemingway, Valerie found herself dancing in the streets of Pamplona, cheering bullfighters at Valencia, careening around hairpin turns in Provence, and savoring the panorama of Paris from her attic room in the Ritz. But it was only when Hemingway threatened to commit suicide if she left that she realized how troubled the aging writer was–and how dependent he had become on her. In Cuba, Valerie spent idyllic days and nights typing the final draft of A Moveable Feast, even as Castro’s revolution closed in. After Hemingway shot himself, Valerie returned to Cuba with his widow, Mary, to sort through thousands of manuscript pages and smuggle out priceless works of art. It was at Ernest’s funeral that Valerie, then a researcher for Newsweek, met Hemingway’s son Gregory–and again a chance encounter drastically altered the course of her life. Their twenty-one-year marriage finally unraveled as Valerie helplessly watched her husband succumb to the demons that had plagued him since childhood. From lunches with Orson Welles to midnight serenades by mysterious troubadours, from a rooftop encounter with Castro to numbing hospital vigils, Valerie Hemingway played an intimate, indispensable role in the lives of two generations of Hemingways. This memoir, by turns luminous, enthralling, and devastating, is the account of what she enjoyed, and what she endured, during her astonishing years of living as a Hemingway.
Author: Gregory McNamee Publisher: Bloomsbury Publishing USA ISBN: 0313064172 Category : Social Science Languages : en Pages : 214
Book Description
Food has functioned both as a source of continuity and as a subject of adaptation in the course of human history. Onions have been a staple of the European diet since the Paleolithic era, while the orange is once again being cultivated in great quantities in Southern China, where it was originally cultivated. Other foods—such as the apple and pear in Central Asia, the tomato in Mexico, the chili pepper in South America, and rice in South Asia—remain staples of their original regions and of the world diet today.Still other items are now grown in places that would have seemed impossible in the past-bananas in geothermally heated greenhouses in Iceland, corn on the fringes of the Gobi, and tomatoes in space. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into entertaining tales of discovery, complete with delicious recipes from many culinary traditions around the world. Among the 30 types of food discussed in the course of this alphabetically-arranged work are: the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All of the recipes included with these diverse food histories have been adapted for recreation in the modern kitchen.
Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 1948703815 Category : Cooking Languages : en Pages : 1177
Book Description
22 years of foolproof recipes from the hit TV show captured in one complete volume The Complete America's Test Kitchen TV Show Cookbook is a living archive of every recipe that has been on every episode of public television's top-rated cooking show, including the new season that debuts in January 2022. It also includes the top-rated equipment and ingredients from the new testing and tasting segments. Cook along with Bridget and Julia and the test kitchen chefs as the new episodes of the 2022 season air with all-new recipes. Every recipe that has appeared on the show is in this cookbook along with the test kitchen's indispensable notes and tips. A comprehensive shopping guide shows readers what products the ATK Reviews team recommends and it alone is worth the price of the book.
Author: Anthony Lamas Publisher: Taunton Press ISBN: 9781627109154 Category : Cooking, American Languages : en Pages : 288
Book Description
While each region of the South has its own unique flavor, modern Southern cooking has one thing in common: attitude. So-called new Southern has taken the culinary world by storm, mixing the standards of traditional Southern with current ingedients and flavors that embody world cuisines. At his Seviche restaurant in Louisville, Kentucky, Anthony Lamas marries his Latin roots with the best ingredients of the South, creating innovative Southern dishes with plenty of personality. Here you'll find Neuvo Latino Shrimp and Grits, Apple and Bourbon Pecan Bread Pudding, Indiana Sweet Corn and Country Ham Chowder, and Macadamia Crusted Striped Bass with Red Chile Bluegrass Soy Butter. Anthony's food reflects his life's experiences, from his Latin heritage to the street vendors of Los Angeles, life on a farm as a young boy, culinary training in southern California, and the cuisine of the South after he moved to Kentucky. Anthony calls his style of cooking modern Southern that reflects the flavors of his life. In this first cookbook, Southern Heat, Anthony's pride in being part of the largest American regional food movement is evident. His appreciation for his heritage, mentors and local farmers, his dedication to using sustainable ingredients, and his passion for layering flavors to achieve the perfect balance between brightness, citrus, acidity, heat and spice is conveyed through stories and tips as well as through stunning photography that sets the foundation for the more than 125 inspired recipes.
Author: Craig Boreth Publisher: Chicago Review Press ISBN: 1613740727 Category : Cooking Languages : en Pages : 241
Book Description
More than 125 recipes from Ernest Hemingway's life and times are compiled in a cookbook enriched by dining passages from various works by the author, family photographs, personal correspondence, and a contribution by his last wife.
Author: Molly O'Neill Publisher: Workman Publishing ISBN: 9780894806988 Category : Cooking Languages : en Pages : 530
Book Description
More than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach
Author: Editors of Fine Cooking
Author: Jeanne Kelley
Author: Katy Holder
Author: Enrique Vila-Matas
Author: Valerie Hemingway
Author: Gregory McNamee
Author: America's Test Kitchen
Author: Anthony Lamas
Author: Craig Boreth
Author: Molly O'Neill