Yummy, pigeon for dinner! PDF Download

Author: Ali Fazal
Publisher: Ali Fazal
ISBN:
Category : Comics & Graphic Novels
Languages : en
Pages : 11

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Book Description
A pigeon is trapped by a framer, a hawk and a snake. Can it get away? A beautifully illustrated childern's book.

Author: Alan Bergo
Publisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290

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Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine

Author: Gabriel Rucker
Publisher: Ten Speed Press
ISBN: 1607744457
Category : Cooking
Languages : en
Pages : 354

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Book Description
This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant. In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown along with the chance to order a vegetarian mustard greens quiche and a Miller High Life if that's what you're craving. In their first cookbook, Rucker and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style. Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.

Author: Pen Vogler
Publisher: Ryland Peters & Small
ISBN: 1782499148
Category : Cooking
Languages : en
Pages : 360

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Book Description
'A delightful collection of Austen-inspired dishes' – Bee Wilson, Stella Magazine 'It's a great idea - a book that you can read as well as cook from, and one that, uniquely, sends you straight back to the novels themselves' – Telegraph Online 'In this charming bit of historical reconstruction, Pen Vogler takes authentic recipes from Austen's time and updates them for today. You'll find everything you need to recreate Netherfield Ball in your front room.' – Kathryn Hughes, The best books on food, The Guardian Enter Jane Austen's world through the kitchens and dining rooms of her characters, and her own family. Food is an important theme in Jane Austen's novels - it is used as a commodity for showing off, as a way of showing kindliness among neighbours, as part of the dynamics of family life, and - of course - for comic effect. Dinner with Mr Darcy takes authentic recipes from the period, inspired by the food that features in Austen's novels and letters, and adapts them for contemporary cooks. The text is interwoven throughout with quotes from the novels, and feature spreads cover some of the key themes of food and eating in Austen's time, including table arrangements, kitchens and gardens, changing mealtimes, and servants and service. Whether you are hoping to beguile a single gentleman in possession of a substantial fortune, or you just want to have your own version of the picnic on Box Hill in Emma, you will find fully updated recipes using easily available ingredients to help you recreate the dishes and dining experiences of Jane Austen's characters and their contemporaries.

Author: Hank Shaw
Publisher: Rodale Books
ISBN: 1609614011
Category : Cooking
Languages : en
Pages : 338

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Book Description
If there is a frontier beyond organic, local, and seasonal, beyond farmers' markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook, which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking—if you know how to get them. In Hunt, Gather, Cook, he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew—even pasta made with handmade acorn flour. For anyone ready to take a more active role in determining what they feed themselves and their families, Hunt, Gather, Cook offers an entertaining and delicious introduction to harvesting the bounty of wild foods to be found in every part of the country.

Author: Deborah Hawkins
Publisher: Gatekeeper Press
ISBN: 1642378534
Category : Body, Mind & Spirit
Languages : en
Pages : 162

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Book Description
No Small Thing – Mindful Meditations (NoSmallThing.net) was launched in 2010 with the intention of reflecting on experiences that generated feelings of gratitude in order to create a positive mood and orientation to life. As of fall of 2019, over 500 reflections (mindful meditations) have been published along with over 100 tips that can be employed in a gratitude practice. This mindfulness process is detailed in a companion book, Practice Gratitude: Transform Your Life. It emphasizes the creation of personal gratitude themes, one’s Grateful Dozen, which can help a person see things that spark grateful feelings in new situations. This is a collection of favorite blog posts that came out of this process.

Author: Leslie Patricelli
Publisher:
ISBN: 9780744593389
Category : Board books
Languages : en
Pages : 26

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Book Description
'Spaghetti is yummy, worms are yucky. Sandwiches are yummy, sand is yucky.' With bold illustrations, Leslie Patricelli humorously introduces concepts to very young children. The book also has a double spread section featuring 'more yummy things' and 'more yucky things'.

Author: Debbie Herman
Publisher: Flashlight Press
ISBN: 1936261812
Category : Juvenile Fiction
Languages : en
Pages : 37

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Book Description
This charming story presents a new way for young children to understand how to creatively embrace who they are, no matter what others think. Carla's lunch box is filled with odd delights like the Olive, Pickle and Green Bean Sandwich, the Banana-Cottage-Cheese Delight, and the unforgettable Chopped Liver, Potato Chips, and Cucumber Combo. To Carla, they are delicious and creative lunches, but her teasing classmates are unconvinced and abandon her at the lunch table to eat her bizarre sandwiches alone. One day, however, tables turn when Buster—the worst tease of all—forgets his lunch on the day of the picnic and Carla thoughtfully offers him her extra sandwich. Her own spirited nature helps Carla teach her classmates that "unusual" can actually be good. Lively illustrations help showcase the book's messages of acceptance, tolerance, individuality, and creativity, and the funny plot and authentic dialogue are sure to make this tale a favorite among elementary school children. Carla's creative sandwich solutions provide young chefs-to-be with the inspiration to create sandwich masterpieces of their own.

Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645

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Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Author: Gertrude Van Rensselaer Wickham
Publisher:
ISBN:
Category : Cleveland (Ohio)
Languages : en
Pages : 338

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Book Description