This book covers a wide range of herbs, from common herbs such as basil and thyme to more exotic herbs like lemongrass and tarragon. Each herb is presented with its history, flavor profile, and health benefits, giving you a better understanding of how to use it in your cooking. Additionally, this book includes tips on how to grow and store herbs, ensuring that you always have fresh herbs on hand for your meals. The recipes in this book are designed to showcase the versatility of herbs and demonstrate how they can be used in a variety of dishes. From appetizers to desserts, there are recipes for every meal and occasion, including herb-infused cocktails, entrees, salads, and even ice cream. The recipes are easy to follow and include step-by-step instructions, making them accessible to anyone, regardless of their level of cooking experience.
Good food can be lightweight, convenient and delicious! Feast on Adventure guides you through the world of freeze-dried, dehydrated, and instant foods. Learn how to dream up meals for your own adventures, or choose from over 40 field-tested, delectable, lightweight recipes sure to wow on your next escapade. These meals are simple to prepare, require minimal tools, and leave little to clean up. Customize any dish to manage your personal dietary requirements, whether gluten-free, vegan, dairy-free, vegetarian, low sodium, and so on.
This award-winning cookbook “dives deep into Islamic food culture and history” with colorful stories and a wide array of timeless recipes (Food & Wine). Renowned chef Anissa Helou is an authority on the cooking of North Africa, the Mediterranean, and the Middle East. She has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. In Feast, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples. “[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way.” —Yotam Ottolenghi WINNER OF THE JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD
"To the best of my knowledge, there is no cookbook that features the classic Greek cooking of the Seven Islands of the lonian Sea. Most of Greece was occupied for 400 years by the Ottoman Empire. Therefore, both the Middle East and the Orient have influenced more recent Greek cooking". Because of the proximity of these islands to Italy, their cuisine has a lively mixture of Italian, Venetian and French flavors. Greece is essentially a maritime nation, and as a result, it has a history of access to the aromatics, spices, and herbs from around the world. The streets of Greece are rich with the scent of garlic, cloves, cinnamon, and allspice emanating its homes and cafes.FEAST FOR THE GODS contains 165 recipes, passed down from one generation to the next, many unrecorded before. Over 100 color photographs by Lawrence Maultsby of Wilmington, North Carolina, capture the purity of this cuisine. Greek civilization is more than 4,000 years old. A steadfast adherence to seasonal food makes it the oldest, perhaps purest Mediterranean cuisine. This book reflects the classical simplicity of Greek cuisine, fresh and healthy, rich with antioxidants, minerals and vitamins. Chef Alexis believes that the secret to great Greek food is its simplicity. He invites you to enjoy cooking for the gods! -- Amazon.com
The mouthwatering dishes from George R. R. Martin’s bestselling saga A Song of Ice and Fire and the hit HBO series Game of Thrones come to dazzling life with more than 100 recipes from across Westeros. Includes a Foreword by George R. R. Martin Ever wonder what it’s like to attend a feast at Winterfell? Wish you could split a lemon cake with Sansa Stark, scarf down a pork pie with the Night’s Watch, or indulge in honeyfingers with Daenerys Targaryen? Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast. A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer—and endorsed by George R. R. Martin himself—A Feast of Ice and Fire lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond, with more than 100 recipes divided by region: • The Wall: Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge • The North: Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples • The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister’s Stew; Blueberry Tarts • King’s Landing: Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey • Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste • Across the Narrow Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. There are also suggested substitutions for some of the more fantastical ingredients, so you won’t have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a khaleesi). Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and photographs guaranteed to whet your appetite, A Feast of Ice and Fire is the companion to the blockbuster phenomenon that millions of stomachs have been growling for.
"A dazzling display of humanistic erudition, wit, and practical culinary advice. Ballerini's living herbarium reinitiates modern readers living in the concrete manswarm into the joys of foraging, gathering, and savoring herbs, flowers, and berries. Its wide-ranging historical context, a veritable documentary of poets and chroniclers of past and present, is a learned celebration of nature's bounty. Practical and flavorful recipes for each plant transport the 'weeds' from the field to the palate and enhance a narrative enriched by splendid complementary footnotes."—Albert Sonnenfeld, Series Director, Arts of the Table "Weeds indeed. A guide as witty as he is erudite, Luigi Ballerini has given us a remarkable compendium of the wild greens, along with their flowers and fruits, that people have foraged and eaten for millennia. Once the food of the poor, such ingredients are now in high demand. Gathering greens both familiar—such as mint or borage—and obscure—milk thistle and wallrocket—Ballerini draws upon a diverse cast of authors to attest or dispute their real or alleged medicinal powers. Just as important, he never neglects to suggest how they taste or to present fine recipes so that we can savor them for ourselves."—Carol Field, author of The Italian Baker "The scholar and poet Luigi Ballerini has given us a mouthwatering treasure of inventive Italian recipes for foraged wild plants adapted for the American locavore kitchen (including ten for borage alone, as well as nettle and purslane frittatas, and prickly pear risotto). This elegantly illustrated volume is peppered with humor and tastefully seasoned with a wealth of cultural, historical, and scientific sources and information. A Feast of Weeds is food for both the palate and the mind."—Jean-Claude Carron, University of California, Los Angeles
A popular television chef shares eighty-three of her favorite recipes culled during visits to eateries throughout the world, offering insights into spice and ingredient combinations.
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY EATER.COM From one of America’s finest food writers, the founder of The New York Times Cooking section, comes a definitive, timeless guide to Thanksgiving dinner—preparing it, surviving it, and pulling it off in style. From the planning of the meal to the washing of the last plate, Thanksgiving poses more—and more vexing—problems for the home cook than any other holiday. In this smartly written, beautifully illustrated, recipe-filled book, Sam Sifton, the Times’s resident Thanksgiving expert, delivers a message of great comfort and solace: There is no need for fear. You can cook a great meal on Thanksgiving. You can have a great time. With simple, fool-proof recipes for classic Thanksgiving staples, as well as new takes on old standbys, this book will show you that the fourth Thursday of November does not have to be a day of kitchen stress and family drama, of dry stuffing and sad, cratered pies. You can make a better turkey than anyone has ever served you in your life, and you can serve it with gravy that is not lumpy or bland but a salty balm, rich in flavor, that transforms all it touches. Here are recipes for exciting side dishes and robust pies and festive cocktails, instructions for setting the table and setting the mood, as well as cooking techniques and menu ideas that will serve you all year long, whenever you are throwing a big party. Written for novice and experienced cooks alike, Thanksgiving: How to Cook It Well is your guide to making Thanksgiving the best holiday of the year. It is not fantasy. If you prepare, it will happen. And this book will show you how. Advance praise for Thanksgiving “If you don’t have Thanksgiving, you are not really having Thanksgiving. This book is as essential to the day as the turkey itself. It’s an expert, gently opinionated guide to everything from the cranberry sauce to the table setting to the divvying up of the leftovers, but it’s also a paean to the holiday and an evocation of both its past and its promising future. Sam Sifton’s Thanksgiving world is the one I want to live in.”—Gabrielle Hamilton, bestselling author of Blood, Bones, & Butter “The charm of Sam Sifton’s Thanksgiving is that he proposes that home cooks treat this culinary Olympics like any other dinner party—don’t panic, deconstruct your tasks into bite-size pieces, and conquer that fear of failure. Sam could talk a fledgling doctor through his first open-heart surgery. It’s all here—from brining to spatchcocking, sides to desserts—and served up with a generous dollop of reassuring advice from one of America’s most notable food writers.”—Christopher Kimball, editor of Cook’s Illustrated and host of America’s Test Kitchen
One intrepid cook's exploration of her urban terrain In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants--some increasingly found in farmers markets--she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entr es, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts. From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffl ed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection. Forage, Harvest, Feast--featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home--is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.
