Cleveland's West Side Market
Cleveland's West Side Market

Author: Laura Taxel

Publisher:

Published: 2014-09-19

Total Pages: 0

ISBN-13: 9781629220208

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Cleveland's West Side Market is a matchless culinary and cultural resource, a nationally significant architectural treasure, and part of the city's distinctive urban landscape. In continuous use since it opened in 1912, the market is also among the oldest municipally owned and operated retail food arcades. Cleveland's West Side Market: 100 Years and Still Cooking chronicles the history of this notable landmark and all it offers consumers and culinary aficionados. Readers will discover foods, traditions, and family rituals that were started and nurtured at the Market and enjoy humorous, touching, and sometimes bawdy stories of what it was like to grow up, grow old, and carve out a living at the Market. The volume is rich with many rare, and until now unpublished, vintage and contemporary photographs and images that provide a delightful armchair tour of this magnificent landmark, which is a must-see destination for food lovers, no matter where they live.

The WI Cookbook
The WI Cookbook

Author: Mary Gwynn

Publisher: Random House

Published: 2015-03-19

Total Pages: 450

ISBN-13: 1473527643

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As the Women's Institute turns 100, this beautifully packaged book, curated by food journalist Mary Gwynn, brings together the 100 best loved members' recipes nationwide. Organised decade by decade, and setting each recipe in its historical and social context, it spans everything from jams and preserves to main courses, puddings and bakes. Nostalgic favourites like Toad in the Hole and Kedgeree feature alongside contemporary hits such as Lamb Pot Roast with Nettle Champ and Italian Lamb with Roasted Sweet Peppers. Here are recipes created during the war to make the most of limited supplies (like Stuffed Cod Steak and Apple and Fig Roll) and ideas to overcome the challenges of food rationing (like Elderberry and Apple Jelly and Corned Beef Hash) to current day recipes such as Venison Steaks with Quick Bearnaise Sauce and finally the WI's own signature cake: The Centenary Fruit Cake from North Yorkshire. Fully illustrated from the archives of the WI, alongside beautiful food photography, this gorgeous cookbook will prove a firm favourite with keen cooks of all ages.

The Blue Zones Kitchen
The Blue Zones Kitchen

Author: Dan Buettner

Publisher: National Geographic Books

Published: 2019-12-03

Total Pages: 308

ISBN-13: 1426220146

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Best-selling author Dan Buettner debuts his first cookbook, filled with 100 longevity recipes inspired by the Blue Zones locations around the world, where people live the longest. Building on decades of research, longevity expert Dan Buettner has gathered 100 recipes inspired by the Blue Zones, home to the healthiest and happiest communities in the world. Each dish--for example, Sardinian Herbed Lentil Minestrone; Costa Rican Hearts of Palm Ceviche; Cornmeal Waffles from Loma Linda, California; and Okinawan Sweet Potatoes--uses ingredients and cooking methods proven to increase longevity, wellness, and mental health. Complemented by mouthwatering photography, the recipes also include lifestyle tips (including the best times to eat dinner and proper portion sizes), all gleaned from countries as far away as Japan and as near as Blue Zones project cities in Texas. Innovative, easy to follow, and delicious, these healthy living recipes make the Blue Zones lifestyle even more attainable, thereby improving your health, extending your life, and filling your kitchen with happiness.

In the Small Kitchen
In the Small Kitchen

Author: Cara Eisenpress

Publisher: Harper Collins

Published: 2011-06-14

Total Pages: 322

ISBN-13: 0062092049

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“A comprehensive and inspiring must-have guide for quarter-life cooks everywhere.” —Merrill Stubbs, author of The Food52 Cookbook “Cara and Phoebe have figured what takes some of us a tad longer to realize. We can cook anywhere, anytime, with anything on any budget.” —Lynne Rossetto Kasper, host of Public Radio’s The Splendid Table® from American Public Media Cara Eisenpress and Phoebe Lapine, creators of the popular food blog biggirlssmallkitchen.com, share their kitchen prowess and tasty tips with In the Small Kitchen: 100 Recipes from Our Year of Cooking in the Real World. Filled with delicious and resourceful recipes for daily cooking and entertaining on a budget, In the Small Kitchen is required reading for anyone who wants to put an appetizing meal on the table. More than just a guide to quarter-life cooking, this cookbook is also a wonderful ode to the people we cook and eat with, who stick with us through breakups, birthdays, and myriad kitchen disasters.

The Landour Cookbook
The Landour Cookbook

Author: Ruskin Bond

Publisher: Roli Books Private Limited

Published: 2019-05-27

Total Pages: 185

ISBN-13: 8194110920

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Ruskin Bond's first novel, The Room on the Roof, written when he was seventeen, won the John Llewellyn Rhys Memorial Prize in 1957. Since then he has written several novels (including Vagrants in the Valley, A Flight of Pigeons and Delhi Is Not Far), essays, poems and children's books, many of which have been published by Penguin India. He has also written over 500 short stories and articles that have appeared in a number of magazines and anthologies. He received the Sahitya Akademi Award in 1993 and the Padma Shri in 1999.

The Next 100 Years
The Next 100 Years

Author: George Friedman

Publisher: Anchor

Published: 2009-01-27

Total Pages: 274

ISBN-13: 0385522940

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“Conventional analysis suffers from a profound failure of imagination. It imagines passing clouds to be permanent and is blind to powerful, long-term shifts taking place in full view of the world.” —George Friedman In his long-awaited and provocative new book, George Friedman turns his eye on the future—offering a lucid, highly readable forecast of the changes we can expect around the world during the twenty-first century. He explains where and why future wars will erupt (and how they will be fought), which nations will gain and lose economic and political power, and how new technologies and cultural trends will alter the way we live in the new century. The Next 100 Years draws on a fascinating exploration of history and geopolitical patterns dating back hundreds of years. Friedman shows that we are now, for the first time in half a millennium, at the dawn of a new era—with changes in store, including: • The U.S.-Jihadist war will conclude—replaced by a second full-blown cold war with Russia. • China will undergo a major extended internal crisis, and Mexico will emerge as an important world power. • A new global war will unfold toward the middle of the century between the United States and an unexpected coalition from Eastern Europe, Eurasia, and the Far East; but armies will be much smaller and wars will be less deadly. • Technology will focus on space—both for major military uses and for a dramatic new energy resource that will have radical environmental implications. • The United States will experience a Golden Age in the second half of the century. Written with the keen insight and thoughtful analysis that has made George Friedman a renowned expert in geopolitics and forecasting, The Next 100 Years presents a fascinating picture of what lies ahead. For continual, updated analysis and supplemental material, go to www.geopoliticalfutures.com.

100% Real
100% Real

Author: Sam Talbot

Publisher: Time Inc. Books

Published: 2017-04-04

Total Pages: 419

ISBN-13: 0848753437

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Celebrated chef and healthy-living expert Sam Talbot shows us how to make wildly delicious, nourishing food—using healthy, wholesome ingredients. Bursting with 100 whole-food recipes and down-to-earth advice about clean eating, this cookbook proves that eating 100% real food is an enjoyable choice you can make every day. Chef Sam Talbot's nourishing dishes are overflowing with natural flavor and free of processed ingredients, questionable additives, sweeteners, or preservatives. Packed with vibrant personality and more than 150 photos, this cookbook is a real-world guide to un-junking what we feed ourselves and our children. Sam explains how to find seasonal ingredients and offers tips on stocking your pantry with game changing ingredients, like coconut oil and chickpea flour. Many recipes are gluten-free, vegan, vegetarian, or dairy-free. Forget fat-free, low sodium, zero trans-fat, and the like—the hottest new food claim is not needing a claim at all. Eat. Real. Food.

The Mom 100 Cookbook
The Mom 100 Cookbook

Author: Katie Workman

Publisher: Workman Publishing Company

Published: 2012-04-03

Total Pages: 397

ISBN-13: 076117124X

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Introducing the lifesaving cookbook for every mother with kids at home—the book that solves the 20 most common cooking dilemmas. What’s your predicament: breakfast on a harried school morning? The Mom 100’s got it—Personalized Pizzas are not only fast but are nutritious, and hey, it doesn’t get any better than pizza for breakfast. Kids making noise about the same old lunch? The Mom 100’s got it—three different Turkey Wraps, plus a Wrap Blueprint delivers enough variety to last for years. Katie Workman, founding editor in chief of Cookstr.com and mother of two school-age kids, offers recipes, tips, techniques, attitude, and wisdom for staying happy in the kitchen while proudly keeping it homemade—because homemade not only tastes best, but is also better (and most economical) for you. The Mom 100 is 20 dilemmas every mom faces, with 5 solutions for each: including terrific recipes for the vegetable-averse, the salad-rejector, for the fish-o-phobe, or the overnight vegetarian convert. “Fork-in-the-Road” variations make it easy to adjust a recipe to appeal to different eaters (i.e., the kids who want bland and the adults who don’t). “What the Kids Can Do” sidebars suggest ways for kids to help make each dish.

100 Year Old Recipes
100 Year Old Recipes

Author: Robert W. Surridge

Publisher: CreateSpace

Published: 2013-07-27

Total Pages: 78

ISBN-13: 9781491203378

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One of the neighborhood grandmothers used to tell my mother: “If Bobby wants to eat chocolate cake for breakfast...let him eat the cake...it has all the things that are good for him...eggs, flour, butter, milk, and chocolate!” Not exactly the advice of today, however the ladies of the Kingston Presbyterian Church must have agreed because over half of the 425 recipes in this cookbook are for desserts. Loaded with historic recipes, this cookbook is guaranteed to return you once again to your grandma's kitchen.To be sure that you get the same results that grandma did you will need to use period ingredients: real butter, cream, and so on, when using these recipes. Otherwise, they will not taste the same and some may not work at all. Old recipes were designed for use with unbleached flour and often will not work with bleached flour because of additives and bleaching agents that cause the flour to act differently. The recipes also may not work properly when you substitute modern ingredients for the use of lard in cooking. Old recipes also used different units of measurement than we do today. Standardized measurements did not appear until 1896. Where teaspoons or tablespoons are mentioned they are the spoons people ate or served with, a cup meant a teacup and a glass or tumbler was a small water glass. Readers are forewarned of other challenges to preparing these recipes. For instance, often the recipes are simply a list of ingredients without instructions. Cooking times and temperatures are a more modern invention and a recipe like the one for Beaf Loaf tells us to “Bake an hour and a quarter” but is silent as to the oven temperature. On the other hand, the recipe for Oyster Pie says to “bake in a quick oven” without mention to how long to bake the pie. Or, for that matter what a “quick oven” means. Other instructions like “cook until done” or “milk to make a batter” may also challenge readers aspiring to cook like their grandmother and/or great grandmother. Quite a challenge, but I am sure your grandmother will be there with you helping you recreate history!

Cooking with My Sisters
Cooking with My Sisters

Author: Adriana Trigiani

Publisher: HarperCollins

Published: 2017-11-07

Total Pages: 259

ISBN-13: 0062469924

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Read the book Pat Conroy called “the best Italian cookbook ever written by women from the American South,” now revised and updated with even more mouthwatering recipes and photographs. Cooking with My Sisters, by New York Times bestselling author Adriana Trigiani and her sister Mary Yolanda Trigiani, gives you a seat at the Trigiani and Bonicelli family tables. Featuring over eighty family recipes, some more than 150 years old, from Bari, the Veneto, the Italian Alps and their American hometown Big Stone Gap, Virginia, accompanied by family stories told with heart and gusto, Cooking with My Sisters is a book to treasure. This warm, engaging, and easy-to-follow book will introduce both new and seasoned cooks to dishes including Penne Alla Roseto, Happy IBM (Italian-by-Marriage) Husband Salad, and the Tipsy Lady from Flicksville’s Ice Box Cake, all the while sharing stories and insights from family members like Grandmom Viola Trigiani, who was known to write her recipes in code to guard her culinary secrets closely, and Grandma Lucy Bonicelli, a soft-spoken woman who believed the dinner table was a respite and not a place to argue. Cooking with My Sisters will inspire readers to try delectable, memorable dishes as they peer into the window of a home where the kitchen table was the center of the action, guests became family, and relationships were celebrated. As Rachael Ray says, “This collection fills the heart as full as the stomach! Mangia, y’all!”