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Author: Nadia Natali Publisher: North Atlantic Books ISBN: 9781556437175 Category : Cooking Languages : en Pages : 232
Book Description
The Blue Heron Ranch Cookbook, based on Cooking Off the Grid, also by Nadia Natali, blends 126 tasty, healthful recipes with lively tales of the Natali family’s adventures living close to the land—in the wilds of California’s Los Padres National Forest. Nadia Natali's varied dishes, suitable for any group or family, are presented in a simple style that makes them both visually appealing and effortless, as a sequence of ingredients that correspond to numbered directions. Each chapter opens with a vivid account of the family’s trials and triumphs at Blue Heron Ranch, followed by a particular category of recipes, arranged in seven groupings. Whimsical illustrations adorn the recipes and embellish the sometimes poignant, often hilarious stories about raising a family in the wilderness, running a meditation center, and facing nature’s seemingly endless challenges—with the Blue Heron Ranch kitchen being the center around which these events unfold. Recipes include Blue Heron Ranch Potato Leek Soup, Saturday Market Quiche, Miso Pine Salmon, Ojai Bouillabaisse, Early Morning Rice Cream, Aunt Ev’s Cardamom Bundt Cake, and Honey Almond Chai. The Blue Heron Ranch Cookbook offers culinary and spiritual sustenance to anyone who wants to experience, or revisit, the pleasures of comforting, communal meals at Zen and other retreat centers.
Author: Nadia Natali Publisher: North Atlantic Books ISBN: 9781556437175 Category : Cooking Languages : en Pages : 232
Book Description
The Blue Heron Ranch Cookbook, based on Cooking Off the Grid, also by Nadia Natali, blends 126 tasty, healthful recipes with lively tales of the Natali family’s adventures living close to the land—in the wilds of California’s Los Padres National Forest. Nadia Natali's varied dishes, suitable for any group or family, are presented in a simple style that makes them both visually appealing and effortless, as a sequence of ingredients that correspond to numbered directions. Each chapter opens with a vivid account of the family’s trials and triumphs at Blue Heron Ranch, followed by a particular category of recipes, arranged in seven groupings. Whimsical illustrations adorn the recipes and embellish the sometimes poignant, often hilarious stories about raising a family in the wilderness, running a meditation center, and facing nature’s seemingly endless challenges—with the Blue Heron Ranch kitchen being the center around which these events unfold. Recipes include Blue Heron Ranch Potato Leek Soup, Saturday Market Quiche, Miso Pine Salmon, Ojai Bouillabaisse, Early Morning Rice Cream, Aunt Ev’s Cardamom Bundt Cake, and Honey Almond Chai. The Blue Heron Ranch Cookbook offers culinary and spiritual sustenance to anyone who wants to experience, or revisit, the pleasures of comforting, communal meals at Zen and other retreat centers.
Author: Lindy Hough Publisher: North Atlantic Books ISBN: 1583943625 Category : Family & Relationships Languages : en Pages : 297
Book Description
A Santa Cruz postpartum doula, a New Hampshire flute-maker, a Zen teacher, a dance therapist, a Sri Lankan film director—these are a few of the grandparents who share their stories in this bracing collection. The essays cover a wide range of experiences as they examine the marrow of this often undervalued relationship from both the grandparent and the grandchild point of view. A common thread running throughout is the special importance of these relationships, which are often as complex and rewarding as the parent-child connection. Wondrous Child is divided into four parts. In Part One, “Settling In,” new grandparents survey the territory and describe their expectations. Part Two, “Balancing Reality and Hope,” takes a deeper look at some of the heartbreak that can occur, as well as complexities: step-grandparenting, spanning geographical distance, the surprise of children living with grandparents. Part Three, “Grandparents Raising Grandchildren,” explores men and women parenting their grandchildren in the absence of parents. Part Four, “Grandchildren Remember” is written by grown grandchildren who catch the tone and feeling of this special person in their life. These vivid essays will appeal to both grandparents, as a celebration of their place in the family, and new parents curious about how grandparents can contribute to their children.
Author: Dana Ferguson Publisher: Book Review Index Cumulation ISBN: 9781414419121 Category : Language Arts & Disciplines Languages : en Pages : 1304
Book Description
Book Review Index provides quick access to reviews of books, periodicals, books on tape and electronic media representing a wide range of popular, academic and professional interests. The up-to-date coverage, wide scope and inclusion of citations for both newly published and older materials make Book Review Index an exceptionally useful reference tool. More than 600 publications are indexed, including journals and national general interest publications and newspapers. Book Review Index is available in a three-issue subscription covering the current year or as an annual cumulation covering the past year.
Author: Lisa Q. Fetterman Publisher: Ten Speed Press ISBN: 0399578072 Category : Cooking Languages : en Pages : 290
Book Description
A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.
Author: Claudia Roden Publisher: Ten Speed Press ISBN: 1984859757 Category : Cooking Languages : en Pages : 321
Book Description
“I could not love this book more. A palpable instant classic, infused with wisdom, generosity, and achievable deliciousness. Every page feels like a blessing.”—Nigella Lawson “Claudia Roden channels the sun and warm glow of the Mediterranean. To read Claudia is to sit at her table, with everything, simply, as it should be. Pull up a chair for the food; stay at the table for the stories.”—Yotam Ottolenghi Join world-renowned food writer Claudia Roden on a culinary journey across the Mediterranean, all from the comfort of your own dinner table. Widely credited with revolutionizing Western attitudes to Middle Eastern and Mediterranean food, Claudia is a living legend. Though best known for her deep dives into cuisines, in this timeless collection of simple, beautiful recipes, she shares the food she loves and cooks for friends and family. You’ll find tried-and-true favorites from France, Greece, and Spain to Egypt, Turkey, and Morocco, inspired by Claudia’s decades of travel and research throughout the region. The many flavors of the Mediterranean are highlighted in dishes such as Chicken with Apricots and Pistachios, Vegetable Couscous, Eggplant in a Spicy Honey Sauce with Soft Goat Cheese, Bean Stew with Chorizo and Bacon, Plum Clafoutis, and so many more. From appetizers to desserts, Claudia distills a life’s worth of traveling and eating her way through the Mediterranean, presenting a selection of the recipes that she cooks the most often because they bring the most joy.
Author: FARMER LEE JONES Publisher: Penguin ISBN: 0525541063 Category : Cooking Languages : en Pages : 642
Book Description
An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.
Author: Nadia Natali
Author: Nadia Natali
Author: Lindy Hough
Author: Arthur James Wells
Author: Dana Ferguson
Author: Lisa Q. Fetterman
Author: Claudia Roden
Author: FARMER LEE JONES
Author: R.R. Bowker company
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