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Author: Liz Harfull Publisher: Wakefield Press ISBN: 9781862547926 Category : Cooking Languages : en Pages : 192
Book Description
Been to a country show and wondered who are the people behind the vast spread? Ever thought about entering yourself? Here are 53 country shows, the cooks behind the scenes, and their prize-winning recipes. Dip in for fascinating insights into the lives of these cooks, and get busy in the kitchen with their dos and don'ts, and advice from the eagle-eyed judges. THE BLUE RIBBON COOKBOOK is a goldmine for anyone who loves to cook, and enjoy the rewards with friends and family.
Author: Thom Eagle Publisher: Grove Press ISBN: 0802148239 Category : Cooking Languages : en Pages : 154
Book Description
“Eagle, a chef and food writer, uses a nine-dish lunch as the occasion to ruminate about cooking, and life” (New York Times Book Review). First, Catch is a cookbook without recipes, an invitation to journey through the digressive mind of a chef at work, and a hymn to a singular nine-dish festive spring lunch. In Eagle’s kitchen, open shelves reveal colorful jars of vegetables pickling over the course of months, and a soffritto of onions, celery, and carrots cook slowly under a watchful gaze in a skillet heavy enough to double as a murder weapon. Eagle has both the sharp eye of a food scientist as he tries to identify the seventeen unique steps of boiling water, as well as of that of a roving food historian as he ponders what the spice silphium tasted like to the Romans, who over-ate it to worldwide extinction. He is a tour guide to the world of ingredients, a culinary explorer, and thoughtful commentator on the ways immigration, technology, and fashion has changed the way we eat. He is also a food philosopher, asking the question: at what stage does cooking begin? Is it when we begin to apply heat or acid to ingredients? Is it when we gather and arrange what we will cook—and perhaps start to salivate? Or does it start even earlier, in the wandering late-morning thought, “What should I eat for lunch?” Irreverent and charming, yet also illuminating and brilliantly researched, First, Catch encourages us to slow down and focus on what it means to cook. With this astonishing and beautiful book, Thom Eagle joins the ranks of great food writers like M.F.K. Fisher, Alice Waters, and Samin Nosrat in offering us inspiration to savor, both in and out of the kitchen. Winner of the Fortnum and Mason’s Debut Food Book Award Shortlisted for the 2018 Andre Simon Food & Drink Book of the Year BBC Radio 4 Food Programme Best Foodbooks of 2018 Times Best Food Books of 2018 Financial Times Summer Food Books of 2018 “A contemplation of cooking and eating, a return to the great tradition of food writing inspired by M.F.K. Fisher’s The Gastronomical Me . . . Eagle writes with a wit and sharpness that can turn a chapter on fermenting pickles into a riff on death and decay while still making it seem like something you would like to put in your mouth.” —Mark Haskell Smith, Los Angeles Times “In two dozen short chapters linked like little sausages, he serves up a bounty of fresh, often tart opinions about food and cooking . . . Eagle is a natural teacher; his enthusiasm and broad view of food preparation is both instructive and inspiring . . . Eagle’s prose, while conversational in tone, is as crafted and layered as his cuisine. Never bland, it is also brightly seasoned with strong opinions . . . Rare among food writing, this book is bound to change the way you think about your next meal.” —Heller McAlpin, Christian Science Monitor
Author: Luke Blue Eagle Publisher: Simon and Schuster ISBN: 1591434289 Category : Body, Mind & Spirit Languages : en Pages : 240
Book Description
• Explores the properties and healing uses of 40 important crystals and stones, including quartz, Herkimer diamond, amethyst, and citrine--the coyote stone • Explains how to spiritually prepare to work with crystals and how to purify and care for them, including how to establish right relationship with a crystal • Details safe and effective healing techniques, including how to make crystal essences, how to program a crystal, and how to purify the energy centers or perform a healing treatment with clear quartz crystal Crystals and stones come from Mother Earth, and indigenous medicine people have been using them to help and to heal for millennia. Their techniques, although simple, have proven effective through the innumerable healers who have handed down these teachings across the generations. With the permission of his elders and teachers, Luke Blue Eagle shares the therapeutic and spiritual use of crystals as taught in the traditions of First Nations tribes. He offers guidance and teachings designed to spiritually and energetically prepare you for crystal healing work, detailing the connections between the five elements and crystals as well as the energetic properties of different colors as they manifest in stones. He explains how to purify, care for, and protect your crystals, including how to establish right relationship with a crystal and perform a consecration ceremony for a new gemstone. The author explores the properties and healing uses of 38 important crystals and stones, including Herkimer diamond, amethyst, and citrine--the coyote stone. He provides safe and effective healing techniques that include how to make crystal essences, how to program a crystal, and how to purify the energy centers or perform a healing treatment with clear quartz crystal. Presenting an authentic guide to First Nations wisdom for working with the teachers of the mineral kingdom, Blue Eagle shows that, by forming respectful relationships with crystals and stones, we can not only amplify healing energies and intentions but also bring ourselves back into harmony with Mother Earth.
Author: Lily Diamond Publisher: Simon and Schuster ISBN: 1501123416 Category : Cooking Languages : en Pages : 272
Book Description
Born out of the popular blog Kale & Caramel, this sumptuously photographed and beautifully written cookbook presents eighty recipes for delicious vegan and vegetarian dishes featuring herbs and flowers, as well as luxurious do-it-yourself beauty products. Plant-whisperer, writer, and photographer Lily Diamond believes that herbs and flowers have the power to nourish inside and out. “Lily’s deep connection to nature is beautifully woven throughout this personal collection of recipes,” says award-winning vegetarian chef Amy Chaplin. Each chapter celebrates an aromatic herb or flower, including basil, cilantro, fennel, mint, oregano, rosemary, sage, thyme, lavender, jasmine, rose, and orange blossom. Mollie Katzen, author of the beloved Moosewood Cookbook, calls the book “a gift, articulated through a poetic voice, original and bold.” The recipes tell a coming-of-age story through Lily’s kinship with plants, from a sun-drenched Maui childhood to healing from heartbreak and her mother’s death. With bright flavors, gorgeous scents, evocative stories, and more than one hundred photographs, Kale & Caramel creates a lush garden of experience open to harvest year round.
Author: Carol Anderson Publisher: Bloomsbury Publishing USA ISBN: 1635574269 Category : Political Science Languages : en Pages : 305
Book Description
From the New York Times bestselling author of White Rage, an unflinching, critical new look at the Second Amendment and how it has been engineered to deny the rights of African Americans since its inception. In The Second, historian and award-winning, bestselling author of White Rage Carol Anderson powerfully illuminates the history and impact of the Second Amendment, how it was designed, and how it has consistently been constructed to keep African Americans powerless and vulnerable. The Second is neither a “pro-gun” nor an “anti-gun” book; the lens is the citizenship rights and human rights of African Americans. From the seventeenth century, when it was encoded into law that the enslaved could not own, carry, or use a firearm whatsoever, until today, with measures to expand and curtail gun ownership aimed disproportionately at the African American population, the right to bear arms has been consistently used as a weapon to keep African Americans powerless--revealing that armed or unarmed, Blackness, it would seem, is the threat that must be neutralized and punished. Throughout American history to the twenty-first century, regardless of the laws, court decisions, and changing political environment, the Second has consistently meant this: That the second a Black person exercises this right, the second they pick up a gun to protect themselves (or the second that they don't), their life--as surely as Philando Castile's, Tamir Rice's, Alton Sterling's--may be snatched away in that single, fatal second. Through compelling historical narrative merging into the unfolding events of today, Anderson's penetrating investigation shows that the Second Amendment is not about guns but about anti-Blackness, shedding shocking new light on another dimension of racism in America.
Author: Antony Wild Publisher: Lorenz Books ISBN: 9780754834519 Category : Afternoon teas Languages : en Pages : 272
Book Description
The ultimate teatime collection, with an introductory guide to the history and etiquette of afternoon tea, and 200 classic recipes for sandwiches, savouries, cakes, gateaux and other treats.
Author: Liz Harfull Publisher: Wakefield Press ISBN: 9781862547926 Category : Cooking Languages : en Pages : 192
Book Description
Been to a country show and wondered who are the people behind the vast spread? Ever thought about entering yourself? Here are 53 country shows, the cooks behind the scenes, and their prize-winning recipes. Dip in for fascinating insights into the lives of these cooks, and get busy in the kitchen with their dos and don'ts, and advice from the eagle-eyed judges. THE BLUE RIBBON COOKBOOK is a goldmine for anyone who loves to cook, and enjoy the rewards with friends and family.
Author: David Joachim Publisher: Untreed Reads ISBN: 1611874491 Category : Cooking Languages : en Pages : 174
Book Description
This cookbook provides 75 must-have recipes to make at the game or take along for tailgating. Recipes include everything from simple appetizers like beer boiled shrimp, to impressive grilled foods like Memphis-style babyback ribs, to sophisticated desserts like tiramisu. An introductory chapter provides tips on essential equipment and techniques for cooking up a great party in the parking lot. Tips throughout offer entertaining tailgate trivia, sources for supplies, and ideas on how to better enjoy your gametime gathering.
Author: Elizabeth Driver Publisher: University of Toronto Press ISBN: 1442690607 Category : Cooking Languages : en Pages : 1326
Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Author: Cassandra Vanhooser Publisher: Time Inc. Books ISBN: 0848757246 Category : Cooking Languages : en Pages : 682
Book Description
All-new recipes and top tips for tailgating like a champion. This all-new version of the original bestselling tailgating book from Southern Living gives readers more than 100 all-new recipes to enjoy such as Rammer Jammer Coffee Punch, Smoked War Eagle Wings with White Sauce, Mississippi Mud Trifle, and Fried Catfish Fingers with Comeback Sauce. As in the original book, each SEC school is profiled with custom menus, photos, facts, and trivia, but with special focus on iconic sports figures and traditions. In addition to crucial tailgating tips for starting the grill, keeping food safe outdoors and humorous Southern tailgating rules, a brand new section in The All-New Official SEC Tailgating Cookbook includes decorating tips with photos for transforming your tailgate presentation into school-specific tablescapes.
Author: Liz Harfull
Author: Thom Eagle
Author: Luke Blue Eagle
Author: Lily Diamond
Author: Carol Anderson
Author: Antony Wild
Author: Liz Harfull
Author: Karen Eagle
Author: David Joachim
Author: Elizabeth Driver
Author: Cassandra Vanhooser