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| Author | : Junior League of Lake Charles, Louisiana |
| Publisher | : Pelican Publishing |
| Total Pages | : 488 |
| Release | : 1991 |
| Genre | : |
| ISBN | : 9781455610556 |
Pirate's Pantry: Treasured Recipes of Southwest Louisiana is a bountiful collection of family and regional recipes, with a spicy lagniappe of local historical lore that reflects the Creole and Cajun flavor of this unique area, steeped in mystique and legend.
| Author | : Barbara Grinage |
| Publisher | : |
| Total Pages | : |
| Release | : 2021-07-16 |
| Genre | : |
| ISBN | : 9781792348327 |
| Author | : Dianne Jacob |
| Publisher | : Da Capo Lifelong Books |
| Total Pages | : 369 |
| Release | : 2015-07-14 |
| Genre | : Cooking |
| ISBN | : 0738218065 |
The go-to soup-to-nuts guide on how to really make money from food writing, both in print and online With recipe-driven blogs, cookbooks, reviews, and endless foodie websites, food writing is ever in demand. In this award-winning guide, noted journalist and writing instructor Dianne Jacob offers tips and strategies for getting published and other ways to turn your passion into cash, whether it's in print or online. With insider secrets and helpful advice from award-winning writers, agents, and editors, Will Write for Food is still the essential guide to go from starving artist to well-fed writer.
| Author | : Steve Page |
| Publisher | : Independently Published |
| Total Pages | : 0 |
| Release | : 2024-01-14 |
| Genre | : Cooking |
| ISBN | : |
Prepare to embark on a tantalizing journey into the realm of crispy, golden delights with "The Fried Dessert Pantry" - a cookbook that elevates your favourite sweet treats to a whole new level of decadence! In this mouth-watering collection, it will explore the magical world of fried desserts, where the alchemy of hot oil meets the enchantment of confectionery. From the seductive aroma of sizzling churros to the irresistible crunch of tempura-fried fruits, this cookbook reimagines dessert as an experience that sizzles and crackles with flavour. "The Fried Dessert Pantry" is your guide to mastering the art of frying desserts with finesse. With step-by-step instructions, and delectable recipes that range from classic favourites to innovative creations, you'll uncover the secrets to achieving that perfect, crispy exterior while preserving the sweet, tender interior of your delectable desserts. Whether you're hosting a dessert-themed soirée, indulging in a guilty pleasure, or simply looking to add a dash of excitement to your culinary repertoire, this cookbook is your go-to resource. Dive into a world where doughnuts, fritters, and beignets reign supreme, and let your kitchen become the epicentre of fried dessert creativity. "The Fried Dessert Pantry" is more than just a cookbook; it's a ticket to a dessert paradise where every bite is a symphony of textures and flavours. It's a celebration of sweet moments that sizzle and pop, turning your kitchen into a dessert haven. Get ready to fry up a storm of sweet indulgence - your taste buds won't know what hit them!
| Author | : Natalie Oldfield |
| Publisher | : |
| Total Pages | : 192 |
| Release | : 2013-01-01 |
| Genre | : Baking |
| ISBN | : 9781742706290 |
Beautifully produced and laden with at least one gorgeous full page image per recipe, Gran's Sweet Pantry is practical nostalgia: it contains easy- to-follow instructions on how to make Dulcie May's delicious baking and preserves. Continuing the home cook's tradition of sharing recipes, tucked in with Dulcie's recipes are favourites from family and friends, some old, some new.
| Author | : Miyoko Schinner |
| Publisher | : Ten Speed Press |
| Total Pages | : 226 |
| Release | : 2015-06-16 |
| Genre | : Cooking |
| ISBN | : 1607746786 |
A guide to creating vegan versions of pantry staples--from dairy and meat substitutes such as vegan yogurt, mayo, bacon, and cheese, to dressings, sauces, cookies, and more. Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. It's a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution. Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don't take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make "slow food" fast, and full of flavor. The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.
| Author | : Ana Patuleia Ortins |
| Publisher | : Interlink Books |
| Total Pages | : 0 |
| Release | : 2002-01-01 |
| Genre | : Cooking |
| ISBN | : 9781566564083 |
Everyone loves Mediterranean food. But few can say what makes the soul-comforting, understated peasant food of Portugal distinct from that of its neighbors. The abundant use of legumes and leafy greens in its hearty soups and stews? The unusual combinations of meat and shellfish? The wine and garlic marinated braises? The easy seafood preparations? Or, perhaps, the luscious, egg-sweet desserts, from light meringue puddings to rich, sweet breads? Peppered with a lifetime of anecdotes from a passionate cook’s years in a Portuguese culture, Portuguese Homestyle Cooking draws us into an immigrant kitchen where traditional culinary methods were handed down from father to daughter, shared and refined with the help of the family and friends who watched, chopped, and tasted. The recipes in Portuguese Homestyle Cooking are of dishes prepared as they were in Portugal—but with the measurements standardized and perfected and the commonly used ingredients and methods fully explained. Novices and experienced chefs alike will enjoy preparing these savory dishes.
| Author | : |
| Publisher | : |
| Total Pages | : 144 |
| Release | : 2012 |
| Genre | : Cooking, Belizean |
| ISBN | : 9789768197566 |
| Author | : Claire Saffitz |
| Publisher | : Clarkson Potter |
| Total Pages | : 369 |
| Release | : 2020-10-20 |
| Genre | : Cooking |
| ISBN | : 1984826964 |
NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.
| Author | : Nicolaus Balla |
| Publisher | : Chronicle Books |
| Total Pages | : 373 |
| Release | : 2014-11-25 |
| Genre | : Cooking |
| ISBN | : 1452132356 |
Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.
