Home Plate Cooking
Download Home Plate Cooking full books in PDF, epub, and Kindle. Read online free Home Plate Cooking ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : Marvin Woods |
| Publisher | : HarperChristian + ORM |
| Total Pages | : 240 |
| Release | : 2004-11-22 |
| Genre | : Cooking |
| ISBN | : 141855393X |
The Emmy Award–nominated chef puts a lighter, healthier twist on Southern cooking with these 150 recipes accompanied by color photos. Southern recipes are cherished heirlooms passed down from generation to generation, and Home Plate Cooking shows how to prepare the same recipes your grandmother used to make—while also sharing fresh versions of the same food. That could mean preparing a marinade for collard greens that will eliminate the need for fat back, or cutting down on preparation or cooking time for a family favorite. Featuring 150 recipes, Home Plate Cooking celebrates home cooked southern meals in a way southern recipes have never been presented before—inspired by Marvin Woods’s desire to prepare tasty cuisine that reflected his heritage and influence, but that people could eat more than once a week without worrying about their blood pressure with every bite. Home Plate Cooking shares recipes for such delicacies as: Cheddar Grits Soufflé New Southern Chicken & Dumplings Carrot Apple Slaw Cheddar Cornbread Okra & Tomatoes Bourbon-Baked Ham New Orleans Barbecued Shrimp Pecan Sandies Upside-Down Apple Cake, and many more
| Author | : Nicole Putzel |
| Publisher | : |
| Total Pages | : 126 |
| Release | : 2019-11 |
| Genre | : Cooking |
| ISBN | : 9780578569567 |
A cookbook of seasonal, garden to plate recipes. These healthy, delicious recipes are simple enough to prepare on a busy weekday, while maintaining vibrant and complex enough flavors for your most important dinner guest. Straightforward, vegetable-centric dishes to enjoy with friends and family.
| Author | : Mollie Katzen |
| Publisher | : HMH |
| Total Pages | : 467 |
| Release | : 2013-09-17 |
| Genre | : Cooking |
| ISBN | : 0544106660 |
Delightfully unfussy meatless meals from the author of Moosewood Cookbook! With The Moosewood Cookbook, Mollie Katzen changed the way a generation cooked and brought vegetarian cuisine into the mainstream. In The Heart of the Plate, she completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes—her “absolutely most loved.” Her new cuisine is light, sharp, simple, and modular; her inimitable voice is as personal, helpful, clear, and funny as ever. Whether it’s a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna, these dishes are celebrations of vegetables. They feature layered dishes that juxtapose colors and textures: orange rice with black beans, or tiny buttermilk corn cakes on a Peruvian potato stew. Suppers from the oven, like vegetable pizza and mushroom popover pie, are comforting but never stodgy. Burgers and savory pancakes—from eggplant Parmesan burgers to zucchini ricotta cloud cakes—make weeknight dinners fresh and exciting. “Optional Enhancements” allow cooks to customize every recipe. The Heart of the Plate is vibrantly illustrated with photographs and original watercolors by the author herself.
| Author | : Judy Alter |
| Publisher | : Alter Ego Press |
| Total Pages | : 124 |
| Release | : 2018-11-06 |
| Genre | : |
| ISBN | : 9780996993531 |
Judy Alter cooks in a four-by-six kitchen where zoning laws forbid built-ins but allow anything that plugs in. She cooks with a hot plate, a toaster oven, and a large refrigerator/freezer. Given these limitations, she has developed a new approach to food, one that she says lets her get in touch with the food itself. By choice, she does not have an Insta-Pot, an air-fryer, a microwave. Her menu choices are dictated by her cooking facilities-and she loves it. She shares her tiny kitchen tips and recipes, developed over the past couple of years, in Gourmet on a Hot Plate.Alter is the author of three previous cookbooks: Cooking My Way through Life with Kids and Books, Texas is Chili Country, and Extraordinary Texas Chefs, and a contributor to Bake, Love, Write and We'd Rather Be Writing. Her recipe for Doris' Casserole has been included in so many books it's almost an American classic by now.
| Author | : Dan Barber |
| Publisher | : Penguin |
| Total Pages | : 498 |
| Release | : 2014 |
| Genre | : Biography & Autobiography |
| ISBN | : 1594204071 |
"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publisher.
| Author | : Kelis |
| Publisher | : Kyle Books |
| Total Pages | : 0 |
| Release | : 2015-09-28 |
| Genre | : Cooking |
| ISBN | : 9781909487307 |
My Life on a Plate tells Kelis' personal story through the food she creates. Her style has been molded by her culture, her travels, and all the people she met along the way. This book is a collection of her favorite recipes. Kelis' love affair with food started as a child. A native New Yorker, her mother worked as a chef in her own catering business, run out of their home in Harlem. Driven by the speed and the intensity in the kitchen, Kelis' passion behind watching her mother cook inspired her to roll up her sleeves. Every detail was clear and defined: Red lips, red nails, perfume, earrings and a military demeanour she felt in the presence of a master while watching her mother work. At age 17, Kelis signed her first recording contract and began to travel the world. She discovered local outdoor markets and tiny hole-in-the-wall restaurants and considered them the hidden treasures of her journeys. After 10 years in the music business, Kelis decided to attend Le Cordon Bleu. Attending the famous cooking school gave Kelis the confidence to call herself a chef and to write her first cookbook. My Life on a Plate tells Kelis' personal story through the food she creates. Her style has been moulded by her culture, her travels, and all the people she met along the way. This book is a collection of her favourite recipes. It features a mix of foods from her Puerto Rican heritage, such as Pernil (Puerto Rican Pork Shoulder), Arroz con Gandules, and Shrimp Alcapurias along with dishes she created after discovering them on her travels around the world such as Malay Curry Chicken and Swedish Meatballs.
| Author | : Dorcas Miller |
| Publisher | : The Mountaineers Books |
| Total Pages | : 180 |
| Release | : 1998-05-31 |
| Genre | : Cooking |
| ISBN | : 1594852928 |
* Tasty, easy recipes from the editors of Backpacker magazine and other outdoor experts * Fast, fuel-efficient meals in 10 minutes * 144 recipes Even backpackers who swear by mac 'n' cheese in the backcountry will admit to drooling when a companion whips out an evening meal of Thai veggie noodles, and coconut-mango rice pudding for dessert. Even so, they'll protest that such great trail food is too complicated to prepare. Well, no more. Backcountry Cooking simplifies backcountry food preparation and shows hikers how to eat well while packing light. It offers fast, easy recipes from Backpacker magazine editors and contributors, outfitters, backpacking food suppliers, and trail veterans. With a smorgasbord of information, Miller covers the basics about ingredients, fast food and fuel efficiency, dehydrating, and backcountry baking. Most of the 144 recipes take only 10 minutes to prepare on the trail. With a little extra preparation at home and this compendium of expert advice, even the most minimalist hiker will find it easy to eat like royalty in the backcountry.
| Author | : James Reston |
| Publisher | : Perennial |
| Total Pages | : 320 |
| Release | : 1992-01-01 |
| Genre | : Baseball commissioners |
| ISBN | : 9780060981150 |
Describes how the lives of baseball player Pete Rose and baseball commissioner Bart Giamatti collided against the backdrop of modern baseball when Rose was accused of betting on the game
| Author | : Michael W. Twitty |
| Publisher | : HarperCollins |
| Total Pages | : 505 |
| Release | : 2018-07-31 |
| Genre | : Cooking |
| ISBN | : 0062876570 |
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
| Author | : Deb Perelman |
| Publisher | : Knopf |
| Total Pages | : 696 |
| Release | : 2012-10-30 |
| Genre | : Cooking |
| ISBN | : 0307961060 |
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!
