Fress

Bold, Fresh Flavours from a Jewish Kitchen

Author: Emma Spitzer

Publisher: Hachette UK

ISBN: 1784723479

Category: Cooking

Page: 240

View: 1485

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Fress (Yiddish): 'to eat copiously and without restraint' 'Fress, the knockout debut cookbook from Emma Spitzer, a 2015 finalist on Britain's 'Masterchef' show, seamlessly blends Ashkenazic and Sephardic culinary heritage ... Spitzer is a Brighton-born travel business entrepeneur who now caters and teaches cooking classes ... her voice is that of a home cook privileged to be a part of the new food world order, acknowledging her Russian roots, her mother-in-law's Israeli feasts, British celebrity chef John Torode and cookbook author Claudia Roden. There's a touch of Yotam Ottolenghi in the book's images - vegetables that look lush and savoury on the plate. Props to the styling team, who make even beef-stuffed artichokes look handsome.' The Washington Post Emma Spitzer's style of cooking is unfussy and uncomplicated, extracting the maximum flavour from the humblest of ingredients without spending hours in the kitchen. For Fress, her melting pot of inspiration embraces Poland and Russia, Jewish recipes learned from her mother, travels in Israel, Egypt, Jordan and North Africa, as well as Algerian recipes shared by her mother-in-law. Big on flavour and spice, Fress is full of happy, sociable food to feed the soul.
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Isabel's Cantina

Bold Latin Flavors from the New California Kitchen

Author: Isabel Cruz

Publisher: Clarkson Potter

ISBN: N.A

Category: Cooking

Page: 224

View: 7105

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A self-taught chef and successful restaurateur shares more than one hundred of her signature tasty and healthful recipes, presenting a wide variety of dishes inspired by both Latin and Asian culinary traditions that include salads, soups, main courses, side dishes, desserts, drinks, salsas, and sauces. 20,000 first printing.
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A Great American Cook

Recipes from the Home Kitchen of One of Our Most Influential Chefs

Author: Jonathan Waxman,Tom Steele

Publisher: Houghton Mifflin Harcourt

ISBN: 9780618658527

Category: Cooking

Page: 286

View: 2849

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A collection of contemporary American recipes features dishes that blend rustic style with strong flavors and straightforward technique, including steamed artichokes with garlic mayonnaise and red pepper pancakes with corn and caviar.
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Without Reservations

Author: Joey Altman,Jennie Schacht

Publisher: John Wiley & Sons

ISBN: 0470130458

Category: Cooking

Page: 274

View: 6272

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A popular television chef explains how to prepare restaurant-quality meals at home in a cookbook that shares the secrets of chef-caliber food, with more than 120 recipes for everything from cocktails and appetizers to entrâees and desserts.
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Herbivoracious

A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes

Author: Michael Natkin

Publisher: Houghton Mifflin Harcourt

ISBN: 1558327452

Category: Cooking

Page: 367

View: 6063

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Presents more than 150 recipes for vegetarian dishes which contain a multitude of ingredients and take their inspiration from Mediterranean, Middle Eastern, and Asian cuisine.
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The Art of Making Gelato

More than 50 Flavors to Make at Home

Author: Morgan Morano

Publisher: Race Point Publishing

ISBN: 1631065130

Category: Cooking

Page: 208

View: 2313

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Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home with The Art of Making Gelato. Discover the techniques and tools that you need to make this delicious treat at home. Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from whole fruit and a simple syrup. They're extremely flavorful and churned like ice cream to give them a soft texture. Join Chef and Gelato aficionado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, sweet milk and strawberry, to Torta della Mimosa, Bombolone, Biscoff, and Acero - even Avocado gelato!
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