The Pantry Laid Bare PDF Download

Author: Barbara Grinage
Publisher:
ISBN: 9781792348327
Category :
Languages : en
Pages :

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Author: Jenna Helwig
Publisher: Mariner Books
ISBN: 0358434718
Category : Cooking
Languages : en
Pages : 243

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Easy recipes and shortcuts to spend less time in the kitchen--with fewer ingredients, less cleanup, Instant Pot and slow cooker options, meals made in 30 minutes or less, and other smart strategies Getting a home-cooked meal on the table every day is an admirable goal, but it shouldn't get in the way of your life! In Bare Minimum Dinners, Jenna Helwig--food director at Real Simple magazine--shares delicious, easy recipes so you can spend less time in the kitchen and more time enjoying your meal...or doing whatever else you want! Chapters include: Bare Minimum Time (30 minutes or less); Bare Minimum Ingredients (7 ingredients or less, including salt and olive oil); Bare Minimum Hands-On Time (slow-cooker and Instant Pot meals); Bare Minimum Clean-Up (one-pot/sheet pan/skillet meals); and Bare Minimum Sides (super-simple vegetables, salads, and grains so you can feel good about serving healthy, well-rounded dinners). Throughout, Jenna offers helpful tips--for example, how to keep salad greens fresh and at the ready, easy substitutions, and suggested supermarket brands--as well as easy ideas for dressing up or rounding out your meal.

Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185395
Category : Cooking
Languages : en
Pages : 585

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At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

Author: Ixta Belfrage
Publisher: Ten Speed Press
ISBN: 1984860836
Category : Cooking
Languages : en
Pages : 289

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JAMES BEARD AWARD NOMINEE • 100 recipes for everyday eating with built-in wow factor, from the Ottolenghi protégé and co-author of Ottolenghi Flavor shaking up the food world. “This is such a beautiful and joyful book!”—NIGELLA LAWSON ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The Independent ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Saveur, Delish, Epicurious MEZCLA means mix, blend, or fusion in Spanish, and in her first solo cookbook, Ixta Belfrage—loved for her inventive ingredient combinations—shares her favorite mezcla of flavors. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savor the process), here are one hundred bold, impactful recipes inspired by Italy, Brazil, Mexico, and beyond. There are quick, flavorful recipes such as Giant Cheese on Toast with Honey and Urfa Butter, Piri Piri Tofu with Crispy Orzo, and Chicken with Pineapple and 'Nduja, as well as dishes to spend more time over: Chiles Rellenos with Salsa Roja Risotto, Sticky Coconut Rice Cake with Turmeric Tomatoes and Shrimp Lasagna with Habanero Oil. Creative, colorful, and always delicious, this is food for every day and every occasion.

Author: Maggie Beer
Publisher: Simon and Schuster
ISBN: 1761428195
Category : Cooking
Languages : en
Pages : 554

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With over 200 delicious recipes and the latest scientific research, bestselling author Maggie Beer and leading Alzheimer’s researcher Professor Ralph Martins show us how to eat and live well to promote optimum brain health to help fight one of the most debilitating diseases of our later years. This second edition contains a new introduction and 13 recipes from the ABC TV series Maggie Beer’s Big Mission. This book is so important to me. To have a healthy old age you must act now, whether you are 30 or 50. I have two great passions – sharing my love of cooking delicious, simple food and improving the health and nutrition of older people. I hope this cookbook does both but it’s not for ‘old’ people, it’s for you. I have been delighted to work with leading Alzheimer’s researcher Professor Ralph Martins in recent years and I have learned that if we are to avoid Alzheimer’s and other lifestyle diseases it is what we eat today that matters. These are my recipes for every day, for everybody, full of deep flavours and beautiful ingredients that will nourish you and your family. Nobody wants to eat worthy food that tastes like cardboard. For me, food without flavour is unthinkable! And so is the notion of restricting whole food groups. My recipe for life is to have a healthy attitude to eating – it’s all about balance, variety and choosing foods that give you the best chance of being in good health now and into your future. This is not a diet book – it’s a way of life. This new edition includes recipes from my ABC TV show Maggie Beer’s Big Mission. ~ Maggie Beer Maggie Beer and Professor Ralph Martins have teamed up to fight one of the most debilitating diseases of our later years. Based on the latest scientific research, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. More than one million Australians are affected every day by Alzheimer’s, directly or indirectly, but the good news is that you can eat well to age well, from this moment on. The proceeds from Maggie’s Recipe for Life are shared between the Maggie Beer Foundation and the Lions Alzheimer’s Foundation.

Author: Anastacia Marx de Salcedo
Publisher: Penguin
ISBN: 1591845971
Category : Technology & Engineering
Languages : en
Pages : 306

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Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.

Author: Kathleen Grissom
Publisher: Simon and Schuster
ISBN: 1476790140
Category : Fiction
Languages : en
Pages : 384

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"In 1790, Lavinia, a seven-year-old Irish orphan with no memory of her past, arrives on a tobacco plantation where she is put to work as an indentured servant with the kitchen house slaves. Though she becomes deeply bonded to her new family, Lavinia is also slowly accepted into the world of the big house, where the master is absent and the mistress battles opium addiction. As time passes she finds herself perilously straddling two very different worlds and when loyalties are brought into question, dangerous truths are laid bare and lives are at risk."--Publisher's description.

Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 0812994108
Category : Cooking
Languages : en
Pages : 619

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NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)

Author:
Publisher:
ISBN: 9789768197566
Category : Cooking, Belizean
Languages : en
Pages : 144

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Author: Tanya Barnard
Publisher: arsenal pulp press
ISBN: 1551522845
Category : Cooking
Languages : en
Pages : 225

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Vegan food is fabulous food, full of flavor and all the nutrients you need. With fun illustrations and a cool, punky sensibility, How It All Vegan! will tempt you to join the Vegan Empire. "Written with sass, style, and a sense of humor. More than just a cookbook. . . ."—BUST