Today is a special day! I am having a yummy hot lunch order and a sparkling red drink too. I told my friends about it. This is my first ever lunch from the school canteen! I can hardly wait for lunchtime. I hope Miss Jones will let me take the lunch basket to the canteen. This special day is turning out to be kind of strange and my teacher looks kind of funny. Where is my yummy hot lunch order and sparkling red drink? What has happened to my teacher, Miss Jones?
In this heartwarming essay collection, dozens of authors, actors, artists and others imagine one last lunch with someone they cherished. A few years ago, Erica Heller realized how universal the longing is for one more moment with a lost loved one. It could be a parent, a sibling, a mentor, or a friend, but who wouldn’t love the opportunity to sit down, break bread, and just talk? Who wouldn’t jump at the chance to ask those unasked questions, or share those unvoiced feelings? In One Last Lunch, Heller has asked friends and family of authors, artists, musicians, comedians, actors, and others, to recount one such fantastic repast. Muffie Meyer and her documentary subject Little Edie Beale go to a deli in Montreal. Kirk Douglas asks his father what he thought of him becoming an actor. Sara Moulton dines with her friend Julia Child. The Anglican priest George Pitcher has lunch with Jesus. And Heller herself connects with her father, the renowned author Joseph Heller. These richly imagined stories are endlessly revealing, about the subject, the writer, the passage of time, regret, gratitude, and the power of enduring love.
New to making your lunch at home? Staring into your fridge in despair? The Little Book of Lunch is for you! Filled with delicious and simple recipes, The Little Book of Lunch has clever approaches to classics making them easy for working from home, meals that taste delicious at room temperature, quickly assembled dishes for when you barely have five minutes and recipes for when the cupboards are bare. It includes: -Wholesome and healthy salads like tabouleh -Indulgent and decadent dining like grilled halloumi, vegetable and avocado couscous -Sandwiches for when you are chained to your desk like guacamole and tomato salsa on rye -Store-cupboard snacks like spicy lentil and coconut soup -Sweet treats to brighten up the day like salted caramel brownies ‘Packed full of food you can really get excited by, it's a much-needed rallying call to reclaim the lunch hour!’ Felicity Cloake
More than 100 delicious recipes for the brown-bag set For every parent whose child has demanded tuna fish for seven days in a row, help is on the way. Chock-full of tempting soups, salads, sandwiches, and special snacks (there's even a whole chapter on peanut butter!) the Penny Whistle Lunch Box Book offers good food and good advice. From ideas on making lunch interesting (cut out sandwiches with a cookie cutter) to hints on nutrition, packing, and planning (a child who helps make lunch will be more likely to eat it), authors Meredith Brokaw and Annie Gilbar show parents how to make sure even the fussiest eater will be satisfied.
#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.
The most comprehensive on accurate carb counting-a must-have for the more than 20 million people with diabetes, the 42 million with prediabetes, as well as millions of other carb-conscious eaters. Whether you're following a diet plan that requires carb-counting, you have diabetes, or simply because you are conscious of the quantity of carbs you consume, The Ultimate Guide to Accurate Carb Counting is the all-in-one resource for practically and effectively managing your carb intake. Certified diabetes educator, type 1 diabetic, and Think Like a Pancreas author Gary Scheiner focuses on carb counting in a real-world context, and his explanations and advice-in addition to being complete and thoroughly accurate-are geared towards the most common foods and eating habits. The Ultimate Guide to Accurate Carb Counting tells you everything you need to accurately keep track of your carb intake, including: The basic rationale for and the theory behind carb-counting, as well as explanations of simple to advanced techniques. There is also a comprehensive listing of exchanges, carb factors, and glycemic index values, as well as the carb and fiber values for 2,500 foods.
Amy Thielen, author of the James Beard Award-winning cookbook The New Midwestern Table, traces her journey from Park Rapids, Minnesota, to cooking professionally under some of New York City's finest chefs -- including David Bouley, Daniel Boulud, and Jean-Georges Vongerichten -- and then back home again. A love of food and an overwhelming desire to get the hell out of small-town America drive Thielen to New York to seek out its intense culinary world, which she embraces enthusiastically, while her boyfriend finds success in its fickle art world. After years of living in the city, with frequent trips back home in the summertime, the couple eventually chooses life deep in the woods in a cabin Thielen's husband built by hand. There Aaron can practice his craft while Amy takes the skills she learned cooking professionally and turns them to undoing years of processed foods to uncover true Midwestern cooking, which begins simply with humble workhorse ingredients such as potatoes and onions.
NEW YORK TIMES BESTSELLER From the host of Food Network’s Girl Meets Farm and bestselling author of the IACP award-winning Molly on the Range, a collection of cozy recipes that feel like celebrations. Home Is Where the Eggs Are is a beautiful, intimate book full of food that’s best enjoyed in the comfort of sweatpants and third-day hair, by a beloved Food Network host and new mom living on a sugar beet farm in East Grand Forks, MN. Molly Yeh’s cooking is built to fit into life with her baby, Bernie, and the naptimes, diaper changes, and wiggle time that come with having a young child, making them a breeze to fit into any sort of schedule, no matter how busy. They’re low-maintenance dishes that are satisfying to make for weeknight meals to celebrate empty to-do lists after long workdays, cozy Sunday soups to simmer during the first (or seventh!) snowfall of the year, and desserts that will keep happily under the cake dome for long enough that you will never feel pressure to share. The flavors in this book draw inspiration from a distinctive blend of Molly’s experiences—her Chinese and Jewish heritage, her time living in New York, her husband’s Scandinavian heritage, and their farm in the upper Midwest. She uses seasonal ingredients that are common in her region while singlehandedly supporting the za’atar and sumac import industry in her small town. These influences come together into fuss-free crave-able meals that dirty as few dishes as possible and offer loads of prep-ahead, freezing, and substitution tips, such as: Babka Cereal Mozzarella Stick Salad Doughnut Matzo Brei Ham and Potato Pizza Chicken and Stars Soup Orange Blossom Creamsicle Smoothies Hand-pulled Noodles with Potsticker Filling Sauce Marzipan Chocolate Chip Cookies In Home Is Where the Eggs Are, the feeling of home starts in the kitchen; just melt some butter, fry an egg, and build a little memory around it.
In Monster Lunch we dine with Frankenstein, attend a burgoo and a birthday party, meet a grumpy garden dude and slurp hot zoop. Each poem is followed by an interview with the main character or fascinating facts about food. This collection of yummy, yucky, messy and hot rhyming stories is bursting with rhythmical fun.
