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Author: Whitney Otawka Publisher: Abrams ISBN: 1683356543 Category : Cooking Languages : en Pages : 479
Book Description
“Transcendent . . . a love letter to the cuisine and the culture of the South Atlantic Coast . . . delectable recipes and stories.” —Edward Lee, James Beard Award-winning chef and author Whitney Otawka is the award-winning chef of Greyfield, a celebrated Carnegie-built inn located on Cumberland Island, Georgia—a magical and remote barrier island that has been left undeveloped as a National Seashore. Cumberland Island and the exceptional local ingredients to be found there are Otawka’s muse, inspiring her to celebrate the beloved food found along the Southeast coast. Offering a modern perspective on southern flavors with a strong emphasis on vegetables and fresh ingredients, the book contains 125 approachable and flavorful recipes, such as summer tomatoes topped with crispy okra, flakey buttermilk biscuits with ginger-spiked jam, and sweet Atlantic shrimp poached with beer, citrus, and bay leaves. This beautifully photographed book also shows us how to enjoy iconic southern meals, everything from an oyster roast, to a fish fry, to a Low Country boil. The Saltwater Table transports readers to the mysterious, lush Cumberland Island, allowing us to recreate a taste of this vibrant world in our own kitchens. “The book shines when it digs deep into the region’s briny history and puts a spin on it, like with this paella featuring shrimp, flaky fish, littleneck clams, and Carolina Gold rice.” —Grub Street “Otawka’s cooking is approachable and meant to be shared—this is a book you could dive into right away, relying mostly on pantry staples. It’s also one of the most beautiful books to be released this year.” —Epicurious
Author: Whitney Otawka Publisher: Abrams ISBN: 1683356543 Category : Cooking Languages : en Pages : 479
Book Description
“Transcendent . . . a love letter to the cuisine and the culture of the South Atlantic Coast . . . delectable recipes and stories.” —Edward Lee, James Beard Award-winning chef and author Whitney Otawka is the award-winning chef of Greyfield, a celebrated Carnegie-built inn located on Cumberland Island, Georgia—a magical and remote barrier island that has been left undeveloped as a National Seashore. Cumberland Island and the exceptional local ingredients to be found there are Otawka’s muse, inspiring her to celebrate the beloved food found along the Southeast coast. Offering a modern perspective on southern flavors with a strong emphasis on vegetables and fresh ingredients, the book contains 125 approachable and flavorful recipes, such as summer tomatoes topped with crispy okra, flakey buttermilk biscuits with ginger-spiked jam, and sweet Atlantic shrimp poached with beer, citrus, and bay leaves. This beautifully photographed book also shows us how to enjoy iconic southern meals, everything from an oyster roast, to a fish fry, to a Low Country boil. The Saltwater Table transports readers to the mysterious, lush Cumberland Island, allowing us to recreate a taste of this vibrant world in our own kitchens. “The book shines when it digs deep into the region’s briny history and puts a spin on it, like with this paella featuring shrimp, flaky fish, littleneck clams, and Carolina Gold rice.” —Grub Street “Otawka’s cooking is approachable and meant to be shared—this is a book you could dive into right away, relying mostly on pantry staples. It’s also one of the most beautiful books to be released this year.” —Epicurious
Author: Samin Nosrat Publisher: Simon and Schuster ISBN: 1476753830 Category : Cooking Languages : en Pages : 480
Book Description
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Author: Annemarie Ahearn Publisher: Shambhala Publications ISBN: 1611803322 Category : Cooking Languages : en Pages : 241
Book Description
Full Moon Suppers at Salt Water Farm invites you to a series of magical, seasonal suppers where dear friends gather around a farm table to celebrate the bounty that the land and sea provide. This menu-driven cookbook offers twelve beautifully crafted meals derived from more than one hundred sold-out evening events at Salt Water Farm, the author’s cooking school in Maine. Even if you can’t make it to one of Annemarie’s monthly Full Moon Suppers, you can re-create them at home, beneath a full moon—or any night—for family and friends. Each supper includes a portrait of the month: its climate, its rewards, and its ritual kitchen tasks—and a menu inspired by those characteristics. A Full Moon Supper is not only a celebration of the earth and its bounty but a reward for the hard work that goes into food production. These meals pay respect to the elements, the conditions of the earth, soil, and sea, and seasonal traditions as we round the lunar cycle.
Author: Publisher: Rizzoli Publications ISBN: 0789327066 Category : Photography Languages : en Pages : 209
Book Description
INDIEFAB Book of the Year Awards -- 2014 Finalist Experience the world's greatest coastal fly-fishing destinations with this stunning volume, an ideal gift for any angler's library. As close to a first-hand experience as a reader can get without getting wet, Salt: Coastal and Flats Fishing is a visually stunning journey to America's most epic saltwater fishing hot spots. Featuring photography from the Atlantic Northeast, Pacific Northwest, Bahamas, Gulf Coast, and Florida Keys-and highlighting fish such as striped bass, tuna, bonefish, permit, and tarpon-this is a life's compilation of saltwater fly-fishing photography by one of the most acclaimed outdoors photographers. Each section has an accompanying essay by Tom Rosenbauer that takes the reader along on a memorable trip to the world's greatest fishing destinations. For the serious fly fisherman, it is an album of shared experiences. For those new to the sport, it is an artfully crafted guidebook to the exotic world that exists on the waters of American coastlines and islands.
Author: Jake Cohen Publisher: HarperCollins ISBN: 0358354250 Category : Cooking Languages : en Pages : 281
Book Description
A New York Times bestseller! A brilliantly modern take on Jewish culinary traditions for a new generation of readers, from a bright new star in the culinary world. When you think of Jewish food, a few classics come to mind: chicken soup with matzo balls, challah, maybe a babka if you’re feeling adventurous. But as food writer and nice Jewish boy Jake Cohen demonstrates in this stunning debut cookbook, Jewish food can be so much more. In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers. Imagine the components of an everything bagel wrapped into a flaky galette latkes dyed vibrant yellow with saffron for a Persian spin on the potato pancake, best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka! Jew-ish features elevated, yet approachable classics along with innovative creations, such as: Jake’s Perfect Challah Roasted Tomato Brisket Short Rib Cholent Iraqi Beet Kubbeh Soup Cacio e Pepe Rugelach Sabich Bagel Sandwiches, and Matzo Tiramisu. Jew-ish is a brilliant collection of delicious recipes, but it’s much more than that. As Jake reconciles ancient traditions with our modern times, his recipes become a celebration of a rich and vibrant history, a love story of blending cultures, and an invitation to gather around the table and create new memories with family, friends, and loved ones.
Author: Charles R. Menzies Publisher: U of Nebraska Press ISBN: 0803288085 Category : Social Science Languages : en Pages : 198
Book Description
Cover -- Title Page -- Copyright Page -- Contents -- Introduction -- 1. Git lax m'oon: Gitxaała and the Names Anthropologists Have Given Us -- 2. Smgigyet: Real People and Governance -- 3. Laxyuup: The Land and Ocean Territories of Gitxaała -- 4. Adaawx: History and the Past -- 5. Sihoon: Catching Fish -- 6. Tskah, Xs'waanx: Herring, Herring Roe -- 7. Bilhaa: Abalone -- 8. Hoon: Salmon -- Conclusion -- Notes -- References -- Index
Author: Charles Simmons Publisher: Chronicle Books ISBN: 145212356X Category : Fiction Languages : en Pages : 173
Book Description
In the summer of 1963 I fell in love and my father drowned.... So begins this sweet, ominous novel by Charles Simmons. Set against an idyllic landscape of water, sand, and sky, it recounts in exquisite detail the momentous events of a boy's 16th summer that reveal to him the dark facts of adult passion. On Bone Point, an island off the New England coast, the boy's long, lazy days of boating and swimming are sharpened by a growing awareness of his charismatic father's infidelities. Add to this the presence of a flirtatious middle-aged woman and her beautiful 20-year-old daughter, who have rented the guesthouse, and the tale is set in motion. This tautly constructed novel is both startling and haunting—an irresistible story of memory, desire, and suspense.
Author: Whitney Otawka
Author: Whitney Otawka
Author: Samin Nosrat
Author: Olia Hercules
Author: Annemarie Ahearn
Author: 
Author: Abby Mandel
Author: Jake Cohen
Author: Charles R. Menzies
Author: Charles Simmons
Author: Eric Delabarre