The Gardener & the Grill [EPUB]
26 November 2013, 20:49
2012 | EPUB | 14.47MB
From garden to grill to fork, nothing tastes better than freshly harvested vegetables grilled to perfection alongside savory meats and plump grilled fruits. The Gardener & the Grill is the grilling guide for gardeners, seasonal eaters, and “flexitarians” everywhere, and anyone enamored of the powers of the grill—not just during the summer months, but all year long.
Keep the grill hot long after summer’s finished with Planked Butternut Squash with Sage and Brie; Grilled Gazpacho; a Blackened Fish Po’Boy with Grilled Green Onion Mayonnaise; Pizza Primavera; Wood-Grilled Shrimp and Yellow Peppers; Tandoori Turkey Burgers; and Grill-Baked Apples with Cinnamon Nut Stuffing. With seasonal recipes, tips on grilling for preserving, a burgeoning “griller’s pantry” of rubs and versatile sauces, and more than 100 vegetarian recipes, The Gardener & the Grill is the must-have resource for eager and experienced grillers and gardeners alike.
Tartine by Elisabeth Prueitt [EPUB]
26 November 2013, 20:48
2013 | EPUB | 5.11MB
Every once in a while, a cookbook comes along that instantly says "classic." This is one of them.
Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen.
The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres—and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes.
These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.
Fix-It and Forget-It Holiday Main Dishes and Sides [EPUB]
26 November 2013, 20:33
2012 | EPUB | 3.05MB
Fifty delicious and practical slow-cooker recipes for an unforgettable holiday feast.
Preparing the perfect holiday meal for loved ones can be stressful, but these delectable slow-cooker main dishes and sides will make it easier than ever. Culled from the Fix-It and Forget-It Christmas Cookbook,these recipes—ranging from elegant entrées to comfort food—include memorable dishes such as:
- Winter Pork Loin
- Creamy Lasagna
- Turkey Fajitas
- Barbequed Black Beans with Sweet Potatoes
Complete with ten tips to help manage everything from gift-giving and decorating to neighborhood caroling, this collection is a must-have for any holiday season.
Fix-It and Forget-It Holiday Appetizers, Finger Foods, and Beverages
26 November 2013, 20:32
2012 | EPUB | 2.47MB
Fifty scrumptious and savory slow-cooker recipes for the holiday season.
Present your friends and family with a holiday meal they’ll never forget using these time-tested, easy-to-manage recipes for appetizers, snacks, and beverages. Including tips for putting together a flawless feast, this collection of recipes—drawn from the Fix-It and Forget-It Christmas Cookbook—features delicious treats and drinks such as:
- Creamy Artichoke Dip
- Cranberry Meatballs
- Caramel Peanut Butter Dip
- Orange Cider PunchAnd much more!
The Kentucky Bourbon Cookbook [EPUB]
26 November 2013, 08:15
2010 | EPUB | 7.66MB
Once thought to be only the tipple of southern gentlemen and the companion of confederate roughnecks, bourbon has gained a steady resurgence in popularity over the years with an ever-expanding and diverse audience. A beverage distilled almost exclusively in Kentucky, bourbon has attained prominence and appreciation for its complexity, history, and tradition.
In The Kentucky Bourbon Cookbook, Albert Schmid provides readers with the best recipes using the famous spirit of the Bluegrass. From classic Kentucky cocktails such as the Mint Julep, to bourbon inspired desserts, such as Bourbon-Pecan Crème Brulée with Chocolate Sauce, and more savory fare, such as Steaks with Bourbon Ginger Sauce, this book supplies recipes for every course. Schmid uses the four distinct seasons of the Bluegrass State to guide the reader through this rich collection of bourbon dishes and color photographs. In many ways a lesson on the flavor profiles that pair with and improve the flavor of bourbon, this book can be used by the home cook and the professional chef alike for inspiration to create new dishes.
Much more than just a cookbook, The Kentucky Bourbon Cookbook recounts bourbon lore, food traditions, and Kentucky history, giving the reader a full appreciation of America's native spirit.
Rick Stein's India [EPUB]
26 November 2013, 01:20
2013 | EPUB | 288.35MB
In search of the perfect curry—the very best recipes that India has to offer
What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colorful, chaotic nation in search of the truths behind the world's love affair with its food.
Chefs, home cooks, and street vendors hold the key to unlocking the secrets of these complex and diverse flavors, and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish, and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish—the perfect curry. Includes metric measures.
Cooking Slow by Andrew Schloss [EPUB]
25 November 2013, 09:07
2013 | EPUB | 6.85MB
This tantalizing book celebrates the art of cooking slowly with time-honored methods that yield tender, delicious meals with little hands-on cooking time. More than 80 recipes cover everything from slow-simmered soups and stews to hearty braised meats and a lemon cheesecake that cures to a creamy custard in a warm oven overnight. A chapter devoted to the sous vide technique will tempt the technophiles, while the slow-grilling section is a revelation for those who man the grill every weekend.
Brought to life with 36 enticing photographs by award-winning photographer Alan Benson, this valuable package sells the dream of cooking and living well and is a must-have for dedicated home cooks.
The Essential Good Food Guide [EPUB]
25 November 2013, 09:00
2013 | EPUB | 17.56MB
The definitive guide to buying, storing, and enjoying whole foods, in full color for the first time and revised and updated throughout.
Make smart choices at the store and at the stove.
An inspiring and indispensable one-stop resource, The Essential Good Food Guide is your key to understanding how to buy, store, and enjoy whole foods.
Margaret M. Wittenberg shares her insider’s knowledge of products available at national retailers and natural foods markets, providing at-a-glance buying guides. Her ingredient profiles include detailed preparation advice, such as dried bean cooking times, cooking ratios of whole grains to water, culinary oil smoke points, and much more. She also clarifies confusing food labels, misleading marketing claims, and common misperceptions about everyday items, allowing you to maximize the benefits of whole foods cooking.
With full-color photography, this new edition of The Essential Good Food Guide is fully revised with the most up-to-date advice on organics, heirloom grains and legumes, gluten-free cooking options, and the new varieties of fruits and vegetables popping up at farmers’ markets across the country to help you make the most of your time in the grocery aisle and the kitchen.
The Farmers' Market Cookbook [EPUB]
25 November 2013, 08:54
2002 | EPUB | 16.92MB
No one knows fresh vegetables like Nina Planck. She grew up in Virginia, picking tomatoes, corn, beans, melons, and more on the family farm, and selling it all at nascent farmers’ markets. From the age of nine, she’s answered every question urban eaters—and country ones—have about produce. In 1999, Nina found herself living in London and, homesick for local food, she started London’s first farmers’ market.
In The Farmers’ Market Cookbook, Nina explains what the farmer knows about every vegetable from asparagus to zucchini—and what the cook needs to know. In more than thirty chapters, each dedicated to cooking with the freshest fruits and vegetables, Nina offers simple and delicious recipes for beef, pork, chicken, and fish, as well as a passel of ideas for perfect side dishes, soups, and desserts—all with produce in the lead role. Try roasted pork chops with apple and horseradish stuffing, blueberry almond crisp, and risotto with oyster mushrooms. Nina also offers tips only farmers would know, kitchen strategies, options for a surplus, advice on what to buy at the market and when, what to look for in an eggplant or a blueberry, and how to keep it all fresh. The Farmers’ Market Cookbook is perfect for any cook who has stared helplessly at fresh produce, praying for inspiration.
Foreword by Nigel Slater, English food writer, journalist, and broadcaster.
Simca's Cuisine [EPUB]
25 November 2013, 08:24
2013 | EPUB | 5.69MB
Simone (“Simca”) Beck is known to millions of Americans as Julia Child’s French partner in the creation of the two classic volumes of Mastering the Art of French Cooking. Now, she gives us her own delectable recipes—the ones she most treasures out of a lifetime of cooking creativity that has made her one of the great cuisinières of her day. Here are recipes that were inspired by old French family specialties found in her mother’s and grandmother’s well-thumbed notebooks; recipes that grew out of Simca’s life in the provinces (particularly Normandy, Alsace, and Provence) where she has gardened, cooked, dined out, and entertained; simple delights and fabulous concoctions all set down with a beautiful French clarity.
Skillfully adapting her French ways to American needs, she presents over 100 recipes in 31 alluring menus designed for every sort of occasion—a warming dinner after a winter walk in the woods, a feast to dazzle your friends, a buffet for winter and one for summer, even an elegant picnic.
For each menu Simca has written a charming, altogether personal introduction filled with nuggets of useful information, like what can be cooked ahead of time or how long last-minute preparations will take. Specific wines are always suggested with the menus, along with specific cheeses when called for. In addition, this volume features a small collection of other favorite dishes that did not fit into the menus but were simply too good to leave out.
All in all, Simca’s Cuisine is a lasting treasure for everyone in search of new delicacies to serve, new menus that will enchant, new aromas and flavors in the French tradition, and new ways to find expertise in the kitchen and joy at the table.