Born in the Kitchen
| Author | : Flora Mae Hunter |
| Publisher | : |
| Total Pages | : 159 |
| Release | : 1979 |
| Genre | : Cooking, American |
| ISBN | : 9780960275809 |
Born In The Kitchen
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Where Flavor Was Born
| Author | : Andreas Viestad |
| Publisher | : Chronicle Books |
| Total Pages | : 296 |
| Release | : 2007-09-06 |
| Genre | : Business & Economics |
| ISBN | : 9780811849654 |
Explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe.
Outlander Kitchen
| Author | : Theresa Carle-Sanders |
| Publisher | : Delacorte Press |
| Total Pages | : 354 |
| Release | : 2016-06-14 |
| Genre | : Cooking |
| ISBN | : 1101967587 |
Take a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen founder Theresa Carle-Sanders! “If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate. Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht: • Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette • Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters • Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup • Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet • Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash • Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks • Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run With gorgeous photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr!
The Sprouted Kitchen
| Author | : Sara Forte |
| Publisher | : Ten Speed Press |
| Total Pages | : 254 |
| Release | : 2012-08-28 |
| Genre | : Cooking |
| ISBN | : 1607741156 |
Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.
Eat in My Kitchen
| Author | : Meike Peters |
| Publisher | : National Geographic Books |
| Total Pages | : 0 |
| Release | : 2016-10-11 |
| Genre | : Cooking |
| ISBN | : 3791382004 |
2017 JAMES BEARD AWARD WINNER FOR GENERAL COOKING Meike Peters, the author of the acclaimed cooking blog Eat in My Kitchen, presents a cookbook as inviting, entertaining, and irresistible as her website, featuring dozens of never-before-published recipes. Meike Peters’s site, Eat in My Kitchen, captures the way people like to eat now: fresh, seasonal food with a variety of influences. It combines a northern European practical attitude, from the author’s German roots, with a rustic Mediterranean-inspired palate, from her summers in Malta. This highly anticipated cookbook is comprised of 100 recipes that celebrate the seasons and are awash with color. Indulge in the Radicchio, Peach, and Roasted Shallot Salad with Blue Cheese; Parsnip and Sweet Potato Soup with Caramelized Plums; Pumpkin Gnocchi; mouthwatering sandwiches like the Pea Pesto and Bacon with Marjoram; and seafood and meat dishes that introduce tasty and unexpected elements. Meike Peters’s famous baked treats include everything from pizza to bread pudding, and perfect cookies to sumptuous tarts. Also included are many of her fans’ favorite recipes, including Fennel Potatoes, Braised Lamb Shanks with Kumquats, and a Lime Buttermilk Cake. Six "Meet In Your Kitchen" features include recipes by and interviews with culinary stars Molly Yeh, Yossy Arefi, Malin Elmlid, the Hemsley sisters, and more. Followers of Meike Peters will be thrilled to have her exquisitely photographed recipes in print in one place, while those who aren’t yet devotees will be won over by her unpretentious tone and contagious enthusiasm for simple, beautiful, and tasty food.
Science in the Kitchen and the Art of Eating Well
| Author | : Pellegrino Artusi |
| Publisher | : University of Toronto Press |
| Total Pages | : 762 |
| Release | : 2003-12-27 |
| Genre | : Cooking |
| ISBN | : 1442690968 |
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
In a Straits-Born Kitchen
| Author | : Geok Boi Lee |
| Publisher | : Marshall Cavendish Cuisine |
| Total Pages | : 168 |
| Release | : 2021 |
| Genre | : Cooking |
| ISBN | : 9789814928762 |
A unique collection of iconic dishesfrom the Straits-born community, including Eurasians, Chetti Melakans, Indonesian Chinese, Malays and Indonesians that became family favorites through the generations While researching the Straits-born community for this cookbook, Lee Geok Boi realized that the culinary delights typically classified as Peranakan were more than just Straits Chinese. They are also Eurasian, Chetti Melakan, Indonesian Chinese, Malay and Indonesian. The trove of salads, curries, soups, stews, kueh-kueh, cakes and biscuits are all found in the different branches of the Straits-born communities who were drawn to this island at the crossroads of world trade. They show the histories of exploration, economic imperatives and colonization that go back to the days of the Maritime Silk Road. Although there are differences, Straits-born cuisines share many common elements and dishes. Fragrant local roots and leaves, chillies originally from Central America, and spices from the famed Spice Islands and South and West Asia were ground up to prepare iconic dishes that became family favorites through the generations. Discover the rich history and unique culinary flavors of the Straits-born communities with Lee Geok Boi's In A Straits-Born Kitchen. Includes dual measures.
Born on the Kitchen Floor in Bois Mallet
| Author | : Lovey Marie Guillory |
| Publisher | : CreateSpace |
| Total Pages | : 266 |
| Release | : 2013-11-11 |
| Genre | : History |
| ISBN | : 9781492219255 |
This is the story of a free black Creole family with beginnings in French Louisiana in 1740. It's a story of struggle and triumph with an indomitable cast of characters. The narrative traces the family's beginnings from the union between a litigious runaway slave of African descent and a conniving French settler who is an early colonizer in the Louisiana territory. The book is a tribute to the slave matriarch who managed to obtain and secure her own freedom and that of her four children who advanced quickly from being slaves to slave owners. Their children become members of a land owning elite black planter class which ultimately finds itself out of place in the slave holding Deep South with the dawn of the Civil War. The book explores the plight of generations of the family's fight to remain free and in the period immediately before and after the Civil War. Some become guerilla fighters and resist Confederate attempts to induct them into service. Others go in exile in Haiti to escape the vigilante movement in Louisiana. In the post-Reconstruction period and most of the twentieth century, the family is up against the Jim Crow laws and periods of pervasive violence against blacks. Discrimination is pervasive and the effect is harsh but the family does not give up. Land is preserved and with it independence. When the state fails to provide schools, the family put up its own schools. The fight for civil rights goes on. They march, they sit-in, they find a way to educate their children and protect them from the harshest effects of discrimination. The determination to remain free and the tradition of land ownership are the glue that holds the family together throughout the saga. The author follows leading characters that preserved these traditions over a period of more than 200 years and passed them on to her generation.
The Sprouted Kitchen Bowl and Spoon
| Author | : Sara Forte |
| Publisher | : Ten Speed Press |
| Total Pages | : 258 |
| Release | : 2015-03-31 |
| Genre | : Cooking |
| ISBN | : 1607746565 |
In this follow-up to her successful first book, The Sprouted Kitchen, blogger and author Sara Forte turns her attention to bowl food, which combines vegetables, whole grains, and lean proteins in one vessel to make a simple, complete, and nutritious meal. The bowl is a perfect vessel in which to create simple, delicious, and healthy meals. When gathered together in a single dish, lean proteins, greens, vegetables, and whole grains nestle against each other in a unique marriage of flavor and texture. This is how Sara Forte, beloved food blogger and author of the James Beard Award–nominated book The Sprouted Kitchen, cooks every day—creating sumptuous recipes colorful enough to serve guests, simple enough to eat with a spoon while sitting on the couch, and in amounts plentiful enough to have easy leftovers for lunch the next day. In this visually stunning collection that reflects a new and healthier approach to quick and easy cooking, Sara offers delicious, produce-forward recipes for every meal, such as Golden Quinoa and Butternut Breakfast Bowl; Spring Noodles with Artichokes, Pecorino, and Charred Lemons; Turkey Meatballs in Tomato Sauce; and Cocoa Nib Pavlovas with Mixed Berries.
Black Girl Baking
| Author | : Jerrelle Guy |
| Publisher | : Page Street Publishing |
| Total Pages | : 405 |
| Release | : 2018-02-06 |
| Genre | : Cooking |
| ISBN | : 1624145132 |
**As seen on Netflix’s High on the Hog** **2019 James Beard Foundation Book Award Nominee** "Black Girl Baking has a rhythm and a realness to it." - Carla Hall, Chef and television personality Invigorating and Creative Recipes to Ignite Your Senses For Jerrelle Guy, food has always been what has shaped her—her body, her character, her experiences and her palate. Growing up as the sensitive, slightly awkward child of three in a race-conscious space, she decided early on that she’d rather spend her time eating cookies and honey buns than taking on the weight of worldly issues. It helped her see that good food is the most powerful way to connect, understand and heal. Inspired by this realization, each one of her recipes tells a story. Orange Peel Pound Cake brings back memories of summer days eating Florida oranges at Big Ma’s house, Rosketti cookies reimagine the treats her mother ate growing up in Guam, and Plaited Dukkah Bread parallels the braids worked into her hair as a child. Jerrelle leads you on a sensual baking journey using the five senses, retelling and reinventing food memories while using ingredients that make her feel more in control and more connected to the world and the person she has become. Whole flours, less refined sugar and vegan alternatives make it easier to celebrate those sweet moments that made her who she is today. Escape everyday life and get lost in the aromas, sounds, sights, textures and tastes of Black Girl Baking.
