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Author: Gary Mehigan Publisher: Lantern ISBN: 9781921383304 Category : Cookery Languages : en Pages : 0
Book Description
Masterchef Australia co-judge Gary Mehigan lives and breathes food. When he's not working the stoves at his Maribyrnong Boathouse restaurant in Melbourne or talking about food on TV or social media, you'll find him breakfasting at a newly-opened cafe, trawling the growers' market for ingredients for dinner, or taking culinary sojourns to the countryside to seek out the finest regional produce. This book is the result of Gary's ongoing food obsession: a collection of his favorite recipes garnered from 30 years in the industry. It includes treasured treats from his childhood in England, classics from his early cooking career in London, diverse dishes inspired by MasterChef Australia, as well as the comforting family meals he cooks for his wife and daughter at home. Here you'll find dishes such as Sticky braised pork ribs with lime, Braised lamb shanks with fregola, and Chocolate, sour cherry, and hazelnut tarts, amongst many others. Gary also gives mini-masterclasses covering some of his favorite foods, such as bread, chillies, and tomatoes. All the easy-to-follow recipes in this book make the best of fresh, in-season ingredients, and are set to become your favorites, too!
Author: Gary Mehigan Publisher: Lantern ISBN: 9781921383304 Category : Cookery Languages : en Pages : 0
Book Description
Masterchef Australia co-judge Gary Mehigan lives and breathes food. When he's not working the stoves at his Maribyrnong Boathouse restaurant in Melbourne or talking about food on TV or social media, you'll find him breakfasting at a newly-opened cafe, trawling the growers' market for ingredients for dinner, or taking culinary sojourns to the countryside to seek out the finest regional produce. This book is the result of Gary's ongoing food obsession: a collection of his favorite recipes garnered from 30 years in the industry. It includes treasured treats from his childhood in England, classics from his early cooking career in London, diverse dishes inspired by MasterChef Australia, as well as the comforting family meals he cooks for his wife and daughter at home. Here you'll find dishes such as Sticky braised pork ribs with lime, Braised lamb shanks with fregola, and Chocolate, sour cherry, and hazelnut tarts, amongst many others. Gary also gives mini-masterclasses covering some of his favorite foods, such as bread, chillies, and tomatoes. All the easy-to-follow recipes in this book make the best of fresh, in-season ingredients, and are set to become your favorites, too!
Author: Deborah Schneider Publisher: WeldonOwn+ORM ISBN: 1681887169 Category : Cooking Languages : en Pages : 194
Book Description
Traditional dishes from the Mexican countryside by the coauthor of the James Beard Award-nominated cookbook, Cooking with the Seasons at Rancho La Puerta. With 100+ delicious, easy-to-follow recipes, a pantry primer and more, Rustic Mexican is the perfect cookbook to help you discover the diverse cuisine of Mexico. Full-color photography, illustrations, and ingredient guides accompany recipes throughout, making it a comprehensive roadmap to discovering all the great flavors that Mexico has to offer. Recipes include: Spicy Nuts & Seeds with Michelada Cocktail Halibut Ceviche with Avocado Blackened Salmon Tacos Creamy Poblano Chile Soup with Corn & Mushrooms Saffron Rice with Clams Chilaquiles with Poached Eggs Savory Layered Tortilla Cake Red Chile Enchiladas Grilled Tomatoes with Mexican Chimichurri Sauce Jicama, Grapefruit & Avocado Salad Blistered Serrano Chiles with Caramelized Onions Roasted Habanero & Tomato Salsa Mango-Chile Ice Pops Sopaipillas “A lovely and delicious book.” —Cooking by the Book
Author: Analiese Gregory Publisher: ISBN: 9781743796023 Category : Languages : en Pages : 240
Book Description
One young chef's ode in recipes and words to the isolated, Australian island-state at the bottom of the world. How Wild Things Are celebrates nature and the slow food life on the rugged and sometimes wild island of Tasmania. When chef Analiese Gregory relocated after years of pushing through her anxiety and cooking in high-end restaurants, she found a new rhythm to the days she spent hunting, fishing, cooking, and foraging--a girl's own adventure at the bottom of the world. With more than 50 recipes, including cheese making and charcuterie, interwoven with Analiese's thoughtful narrative and accompanied by stunning photography, it is also a window into the joys of travel, freedom, vulnerability, and the perennial search for meaning in what we do. This is a blueprint for how to live, as much as how to cook.
Author: John Currence Publisher: Ten Speed Press ISBN: 1607747375 Category : Cooking Languages : en Pages : 274
Book Description
From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with over 125 recipes inspired by the author's popular restaurant in Oxford, Mississippi. John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions.
Author: Ellen Carey Publisher: Xlibris Corporation ISBN: 1450067271 Category : Fiction Languages : en Pages : 352
Book Description
Gwen Buxton lived in the Colorado Territory on a ranch left to her by an adoring father, remote and smack dab in the middle of an era where women favoring women was simply out of the question. The first time Gwen cast her eyes upon Claire Fontaine, her heart raced as if being pulled into the current of a fast-moving river. They ignited their passion for one another as they traveled by railroad to intriguing destinations. They uncovered an enchanting world beyond the B and H Ranch but would always come back to their homestead at the base of the Rocky Mountains. Twisting and turning like the dusty trails that led from town to town, these two extraordinary women collected passion-drenched memories at every corner. This tender and compelling love story is told by Gwen as she looks back fondly at their life together. Through hardship and joy, indifference and devotion, and love and loss, this captivating account of their journey through life is spellbinding. Trout Recipe is brilliant and surprising. At the hand of this talented new writer, the story speaks of unbridled love and vivid memories. This novel is laced with calamity and humor that builds from a grieving heart and finds hope at the river’s edge.
Author: Lucinda Scala Quinn Publisher: Artisan ISBN: 1579657133 Category : Cooking Languages : en Pages : 273
Book Description
Author of the beloved Mad Hungry: Feeding Men and Boys, Lucinda Scala Quinn is the country’s foremost evangelist for family meals every day of the week. And she knows that the only way to make them a reality is by building a repertoire of dishes that are quick and easy to prepare, and guaranteed to please. In Mad Hungry Family, Scala Quinn has collected all the no-fuss, big-flavor recipes that send her family stampeding to the kitchen table—from flat roast chicken to second-day spaghetti pancakes—and peppered them with tips, tricks, and solutions learned over a lifetime of cooking both professionally and for her family of five. Here are survival strategies for nothing-in-the-fridge crises, feeding unexpected guests, getting Thanksgiving dinner on the table before your family revolts, and more. Also included are primers on the ingredients and techniques you need—and permission to ignore those you don’t. With soulful, satisfying recipes and real talk about what it takes to make family meals a reality, Mad Hungry Family is the “you-can-do-this” handbook every home cook needs.
Author: Virginia Willis Publisher: Ten Speed Press ISBN: 1607740699 Category : Cooking Languages : en Pages : 290
Book Description
A follow-up to the author’s acclaimed Bon Appétit, Y’all, featuring 150 recipes that combine Southern flavors with time-honored French technique, and include a sophisticated variation that kicks each dish up a notch to make it brilliant. Virginia Willis has a knack for giving French recipes a downhome Southern feel. In Basic to Brilliant, Y’all, she builds on her signature style by offering 150 dual recipes: a soul-satisfying basic recipe accompanied by a technique, garnish, additional step, or short recipe that transforms a wonderful dish into a show stopper. A weeknight classic like Mama’s Chicken Pot Pie becomes sophisticated dinner party fare when it’s baked in a winter squash, and Old Fashioned Stove Top Low-Country Broth can be transformed into a Bouillabaisse-style broth with just a few simple changes. Throughout the book, Virginia paints a vivid picture of her Southern upbringing, drawing readers in with her vibrant tales of food and friends.
Author: Maja Zver Publisher: Page Street Publishing ISBN: 1645671410 Category : Cooking Languages : en Pages : 562
Book Description
100 Incredible Roasts in Half the Time Maja and Jernej Zver, founders of the award-winning blog Jernej Kitchen, show you how to make delicious roasts in just 30 minutes or less. These 100 incredible dishes are all prepped, roasted to perfection and ready to serve in half the time. With Maja and Jernej’s use of clever culinary hacks that seriously streamline the cooking process, you’ll yield all the tender results of a traditional roast without the wait. These recipes cover everything from classic beef and pork to venison, lamb, veggies and seafood. Make the juicy Oven-Roasted T-Bone Steak with Herb Butter in 15 minutes by searing it in a cast-iron skillet and finishing it off under the broiler. Think you can’t roast a whole chicken in 30 minutes? Think again! With Crispy Roasted Chicken Halves, you simply trim out the breastbone, roast each half and are done in no time. In addition to being quick and easy, each recipe is brimming with delicious, innovative flavors, such as Duck Breast with Plum Chutney, Roasted Chicken Thighs with Grapes and Polenta, Miso-Apricot–Glazed Pork Chops with Bean Salad and so much more. With this collection of mouthwatering roasts, you’ll save time and energy in the kitchen without ever sacrificing flavor.
Author: Nigella Lawson Publisher: Hachette Books ISBN: 1401306020 Category : Cooking Languages : en Pages : 609
Book Description
The Domestic Goddess is back -- and this time it's instant. Nigella and her style of cooking have earned a special place in our lives, symbolizing all that is best, most pleasurable, most hands-on, and least fussy about good food. But that doesn't mean she wants us to spend hours in the kitchen, slaving over a hot stove. Featuring fabulous fast foods, ingenious shortcuts, terrific time-saving ideas, effortless entertaining tips, and simple, scrumptious meals, Nigella Express is her solution to eating well when time is short. Here are mouthwatering meals, quick to prepare and easy to follow, that you can conjure up after a day in the office or on a busy weekend for family or unexpected guests. This is food you can make as you hit the kitchen running, with vital advice on how to keep your pantry stocked and your freezer and fridge stacked. When time is precious, you can't spend hours shopping, so you need to make life easier by being prepared. Not that these recipes are basic -- though they are always simple -- but it's important to make every ingredient earn its place, minimizing effort by maximizing taste. Here too is great food that can be prepared quickly but cooked slowly in the oven, leaving you time to have a bath, a drink, talk to friends, or help the children with their homework--minimum stress for maximum enjoyment . . . Nigella Express features a new generation of fast food--never basic, never dull, always doable, quick, and delicious. Featuring recipes seen on Food Network's Nigella Express series.
Author: Gary Mehigan
Author: Gary Mehigan
Author: Deborah Schneider
Author: Analiese Gregory
Author: John Currence
Author: Ellen Carey
Author: Jane Bamforth
Author: Lucinda Scala Quinn
Author: Virginia Willis
Author: Maja Zver
Author: Nigella Lawson