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Author: Corinne Mynatt Publisher: Hardie Grant Publishing ISBN: 1784884863 Category : Cooking Languages : en Pages : 924
Book Description
Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2022) Tools For Food explores the history of 250 of our most-loved and intriguing kitchen items and how they've changed the way we live. From 12th century Mongolian fire pots, to 17th century Chinese scissors, from beloved Tupperware food containers to the iconic Alessi lemon squeezer, this culinary journey covers well-loved items, as well as lesser known objects. From primitive tools to high-end objects conceived by brands such as Le Creuset, Joseph Joseph, IKEA, Tala, Rosti, Pyrex, Oxo Good Grips, Droog, Staub and many more, the reader will be taken on a journey around the globe, exploring how and what we cook has changed over the centuries, showing similarities and diversity across times and cultures. From basic necessities to design objects, each image is accompanied by a text detailing its origin, as well as interesting facts about its relationship between culture and cooking.
Author: Corinne Mynatt Publisher: Hardie Grant Publishing ISBN: 1784884863 Category : Cooking Languages : en Pages : 924
Book Description
Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2022) Tools For Food explores the history of 250 of our most-loved and intriguing kitchen items and how they've changed the way we live. From 12th century Mongolian fire pots, to 17th century Chinese scissors, from beloved Tupperware food containers to the iconic Alessi lemon squeezer, this culinary journey covers well-loved items, as well as lesser known objects. From primitive tools to high-end objects conceived by brands such as Le Creuset, Joseph Joseph, IKEA, Tala, Rosti, Pyrex, Oxo Good Grips, Droog, Staub and many more, the reader will be taken on a journey around the globe, exploring how and what we cook has changed over the centuries, showing similarities and diversity across times and cultures. From basic necessities to design objects, each image is accompanied by a text detailing its origin, as well as interesting facts about its relationship between culture and cooking.
Author: Sara Forte Publisher: Ten Speed Press ISBN: 1607741156 Category : Cooking Languages : en Pages : 254
Book Description
Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.
Author: Richard Snodgrass Publisher: Simon and Schuster ISBN: 1628734965 Category : Cooking Languages : en Pages : 420
Book Description
Many home cooks—and professionals, as well—swear by the tried-and-true implements they’ve used for years: the Foley Food Mill that works like a charm every time; the manually operated juicer that’s a tradition of family breakfasts; the cast iron skillet that’s been handed down through the generations. For serious cooks, there’s nothing like a familiar implement, a thing that works exactly as you expect it to. Similarly, most people usually have a library of favorite recipes on which they rely: some passed along from relatives and friends, others from mentors and teachers. These are the recipes cooks return to time and time again, in part because they evoke memories of the people who have enjoyed them and prepared them in the past. Kitchen Things, by master photographer and respected novelist Richard Snodgrass, celebrates these well-loved objects and recipes and showcases them in an unexpected way—a way that touches upon the science of food, the physics of cooking, the sensory pleasures of eating, and indeed the very nature of life itself. In his reflections, the author is aided by his patient, persistent, and very perceptive wife, Marty, and her mother, from whose Western Pennsylvania farmhouse kitchens the objects and recipes were sourced. The gentle, often humorous repartee between the author and these wise and knowing women forms a running narrative throughout the book.
Author: Deb Perelman Publisher: Knopf ISBN: 0307961060 Category : Cooking Languages : en Pages : 696
Book Description
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Author: Calligraphuck Publisher: Chronicle Books ISBN: 9781452179544 Category : Languages : en Pages : 0
Book Description
Keep your spirits up—and on hand! Whether it's an evening out or a party in, keep it classy everywhere you go with this stainless steel flask, perfect for all your favorite spirits and boozy concoctions. Includes a funnel for easy filling. • 8 oz./240 ml stainless steel flask with satin gold finish and screw-off lid + stainless steel funnel • Elegant calligraphy and humorous profanity makes this flask perfect for anyone who loves curse words, fancy handwriting, and/or novelty drinkware. • Buy it for a friend or family member who has a habit of swearing; also makes a distinctive gift for friend groups, groomsmen, or bridesmaids. Linus Boman is the London-based graphic designer behind Calligraphuck. Calligraphuck started as a crowd-funded passion project that combined Linus's lifelong love of elegant letterforms and salty language. The line ranges from notecards and journals to coasters and tea towels for any sweary occasion.
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: Suzanne Slesin Publisher: ISBN: 9780789202888 Category : Antiques & Collectibles Languages : en Pages : 0
Book Description
Featured in this handsomely designed, nostalgia-tinged volume are ironstone, the graceful, elegant china of myriad shapes first produced in England in the nineteenth century; redware, the first pottery of Colonial America, which was turned on a wheel and then covered with a clear glaze that made the clay waterproof; spongeware, a colorful descendant of English Staffordshire spatterware that is named for its style of decoration rather than its type of clay; mochaware, extraordinary pieces of earthenware with elaborate colored slip decorations; and yellowware, the down-home pottery that has been a kitchen staple since the 1820s. Today, these once simply utilitarian and serviceable objects are collector's items both for their rarity and for their decorative qualities; best of all, they can still be used in the kitchen or to add a homey touch to any decor.
Author: Tim Hayward Publisher: Quadrille Publishing ISBN: 9781787130906 Category : Cooking Languages : en Pages : 0
Book Description
The kitchen is the heart of the home – it's where we spend leisure time as a family, where we feed ourselves and where we entertain our friends. The average western family spends more money on the kitchen than they do on a car or a vacation. We fill our kitchens with objects and tools that reflect our needs, tastes and desires. There is nowhere else in daily domestic life where design impinges quite as much as in the kitchen. Every item in the kitchen has its own story. Through 100 familiar objects, The Modern Kitchen maps the progress and development of this functional yet also wildly aspirational space. Why do the Le Creuset casserole dish and the wooden salad bowl exert such a cultural hold over us? Has the accumulation of electrical appliances led us to cook and eat differently? As well as studying the individual objects that have had such a huge impact on the way we live now, The Modern Kitchen examines kitchen design, economics, and gender politics through a series of essays. Embodying notions about class, gender, wealth, and health, the home kitchen and its layout, set-up, and contents, remains a neat illustration of our beliefs, tastes, aesthetics, and aspirations – the portrait of our domestic lives.
Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 1940352002 Category : Cooking Languages : en Pages : 369
Book Description
Innovative solutions to everyday cooking challenges from our team of test kitchen MacGyvers—the test cooks at Cook’s Illustrated magazine A kitchen hack is an unusual, easier, and/or better way of performing a task that often saves money and time or improves the quality of the outcome. In this wacky but eminently useful collection of kitchen hacks, you will learn how to outsmart tricky tasks and face down kitchen challenges (big and small) with innovative and clever ideas from Quick Tips, the most popular feature in Cook’s Illustrated magazine (900,000 circulation). Kitchen Hacks is a beautifully designed guidebook to hacking your kitchen . . . and beyond!
Author: Corinne Mynatt
Author: Corinne Mynatt
Author: Sara Forte
Author: Richard Snodgrass
Author: Vance Studley
Author: Deb Perelman
Author: Calligraphuck
Author: Samin Nosrat
Author: Suzanne Slesin
Author: Tim Hayward
Author: America's Test Kitchen