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Author: Andreas Viestad
Publisher: Chronicle Books
Published: 2007-09-06
Total Pages: 296
ISBN-13: 9780811849654
DOWNLOAD EBOOKExplores 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.
Author: Flora Mae Hunter
Publisher:
Published: 1979
Total Pages: 159
ISBN-13: 9780960275809
DOWNLOAD EBOOKAuthor: Sara Forte
Publisher: Ten Speed Press
Published: 2012-08-28
Total Pages: 254
ISBN-13: 1607741156
DOWNLOAD EBOOKSprouted 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.
Author: Jerrelle Guy
Publisher: Page Street Publishing
Published: 2018-02-06
Total Pages: 192
ISBN-13: 1624145132
DOWNLOAD EBOOK**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.
Author: Cheryl Lu-Lien Tan
Publisher: Hachette Books
Published: 2011-02-08
Total Pages: 248
ISBN-13: 1401396569
DOWNLOAD EBOOK"Starting with charred fried rice and ending with flaky pineapple tarts, Cheryl Lu-Lien Tan takes us along on a personal journey that most can only fantasize about--an exploration of family history and culture through a mastery of home-cooked dishes. Tan's delectable education through the landscape of Singaporean cuisine teaches us that food is the tie that binds." --Jennifer 8. Lee, author of The Fortune Cookie Chronicles After growing up in the most food-obsessed city in the world, Cheryl Lu-Lien Tan left home and family at eighteen for America--proof of the rebelliousness of daughters born in the Year of the Tiger. But as a thirtysomething fashion writer in New York, she felt the Singaporean dishes that defined her childhood beginning to call her back. Was it too late to learn the secrets of her grandmothers' and aunties' kitchens, as well as the tumultuous family history that had kept them hidden before In her quest to recreate the dishes of her native Singapore by cooking with her family, Tan learned not only cherished recipes but long-buried stories of past generations. A Tiger in the Kitchen, which includes ten authentic recipes for Singaporean classics such as pineapple tarts and Teochew braised duck, is the charming, beautifully written story of a Chinese-Singaporean ex-pat who learns to infuse her New York lifestyle with the rich lessons of the Singaporean kitchen, ultimately reconnecting with her family and herself. Reading Group Guide available online and included in the eBook.
Author: Lovey Marie Guillory
Publisher: CreateSpace
Published: 2013-11-11
Total Pages: 266
ISBN-13: 9781492219255
DOWNLOAD EBOOKThis 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.
Author: Geok Boi Lee
Publisher: Marshall Cavendish Cuisine
Published: 2021
Total Pages: 168
ISBN-13: 9789814928762
DOWNLOAD EBOOKA 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.
Author: Pino Luongo
Publisher: Clarkson Potter
Published: 1988
Total Pages: 0
ISBN-13: 9780517569160
DOWNLOAD EBOOKThis exuberant, delightfully unconventional cookbook is a warm, personal collection of recipes and reminiscences of the author's native Tuscany and a guide to a spontaneous way of cooking based on good taste and common sense rather than rigid rules. In A Tuscan in the Kitchen, Pino Luongo, the creator of New York's successful Il Cantinori restaurant, presents 140 of his favorite recipes, from soups and antipasti to salads and desserts. The recipes include such tempting dishes as trout with balsamic vinegar, peasant-style risotto made with sausage and peas, roasted quail with tarragon, spaghetti with sea bass sauce, radicchio and orange salad, and baked peaches stuffed with walnuts and chocolate. Interspersed throughout in a spirited narrative are tales of his adventures as well as stories of family celebrations and the local traditions of the people who live in Tuscany's dries, hill towns, and fishing ports. Mr. Luongo shows us how to cook the Tuscan way, using a small repertoire of ingredients and a few basic techniques to create dishes that taste delicious and can be endlessly varied. The ingredients in each recipe are broken down into a three-part list: pantry staples, like olive oil, pasta, and canned plum tomatoes; cold storage items such as eggs, butter, and cheese; and a handful of market foods that need to be purchased fresh. In the recipes, he gives basic instructions and guidelines for making each dish but does not give exact quantities. For instance, a recipe for tagliatelle with fresh garden vegetables suggests a variety of vegetables and herbs; the cook decides how many and how much of each to use, according to taste. Mr. Luongo teaches us the kind of flexibilitygood cookshave always practiced and encourages us to create our own personal style of cooking -- and have a wonderful time in the kitchen, too. Filled with warmth and an irrepressible enthusiasm for life's pleasures, A Tuscan in the Kitchen is an original and inspiring cookbook.
Author: Erin French
Publisher: Clarkson Potter
Published: 2017-05-09
Total Pages: 258
ISBN-13: 0553448439
DOWNLOAD EBOOKAn evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.
Author: David Lebovitz
Publisher: Ten Speed Press
Published: 2014-04-08
Total Pages: 354
ISBN-13: 1607742683
DOWNLOAD EBOOKA collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
