This beautiful book is about his recipes and his work as a chef and for the first time makes his dishes accessible for home cooks
Author: Pierre Gagnaire
In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted 'Best Chef in the World'. This beautiful book is about his recipes and his work as a chef and for the first time makes his dishes accessible for home cooks
**FREE SAMPLER** 'Any day started with Lillie's jam is a good one.' Anna Jones 'A truly beautiful book. It is a delight to read and her recipes are excellent' James Lowe, Lyles, London 'Lillie O'Brien and her wonderful preserves.
Author: Lillie O'Brien
Publisher: Hachette UK
**FREE SAMPLER** 'Any day started with Lillie's jam is a good one.' Anna Jones 'A truly beautiful book. It is a delight to read and her recipes are excellent' James Lowe, Lyles, London 'Lillie O'Brien and her wonderful preserves.' Claire Ptak, Violet Bakery These innovative recipes, bubbling with fruit, nuts, herbs and spices, are separated into 5 seasons: ALIVE/mid-spring to early summer - blossoming florals and awakenings (Peach & Fig leaf Jam, Salted Cherry Blossom, Wild garlic pesto); HOT/midsummer - vivid sweetness (Nectarine & Flowering Thyme Jam, Strawberry & Wild Fennel Jam, Pickled Walnuts); BLUSH/early autumn - smoky warmth and rich spice (Blackberry & Cocoa Nib Jam, Elderberry & Pomegranate Molasses, Tomato Jam, Marjoram Jelly); BARB/late autumn - robust and bristling (Pear & Masala Jam, Pumpkin Jam, Damson Cheese) and FROST/winter to early spring - biting, dark and cosy (Preserved Lemons, Seville Orange & Chamomile Marmalade). Lillie creates recipes to be lingered over, that inspire and give the confidence to be a little more adventurous in the preserving kitchen.
He had suggested two kitchens for this purpose since the vegetarians would never eat food cooked in a common kitchen. It was therefore decided to have the ...
Author: Madhukant Acharya
Publisher: Notion Press
Rupen, Dinkar, and Ajit passed out from an English medium school in 1921 and recalled their outstanding teachers Charles Benedict, Colonel Irwin Manley, Julie Thomas, Gyan Shastri, Suman Sahay and others. Standing on the threshold of adulthood, they joined college and did what they always wanted to do — they revolted against the British flag and dumped it into the Ganges as a non-violent act of defiance. As a result, they were pitted against Principal Andrews who was determined to teach them a lesson that would make an example out of the three; but they were ably defended by Professor Saran who believed in using his brains to secure a pardon for his students. In such a tense atmosphere, Radha comes into Rupen’s life and so does Julie, who defends Ajit. Meanwhile, Dinkar fearlessly faces the authorities. Sensing the popular mood in the country, the three friends undertake a journey of discovery of India and start writing articles supported by a former newspaper editor. Despite huge odds, they cruise into their careers. Rupen joins a small newspaper group rejecting a lucrative offer from a leading paper. Ajit takes up the practice of law. Dinkar joins the King's service. In this situation, they make a pact that not too far into the future their careers will merge in the city of their school days and that they will share a common destiny. But how this would happen, none of them knew…
The cooking ethos at St. John is not only to use everything from 'nose to tail' but also to respect seasonality. I had never before worked in a restaurant ...
Author: Lillie O'Brien
Publisher: Hachette UK
'I'd love my shelves to be stocked with jars of pêche de vine and lemon jam, whitecurrant and lemon balm jelly, bergamot marmalade and cobnut and plum mincemeat, and enjoyed reading all the recipes with their intriguing and inviting flavour combinations.' Nigella Lawson 'Any day started with Lillie's jam is a good one.' Anna Jones 'A truly beautiful book. It is a delight to read and her recipes are excellent.' James Lowe, Lyles, London 'Lillie O'Brien and her wonderful preserves.' Claire Ptak, Violet Bakery These innovative recipes, bubbling with fruit, nuts, herbs and spices, are separated into 5 seasons: ALIVE/spring- blossoming florals and awakenings (Peach & Fig leaf Jam, Salted Cherry Blossom, Wild Garlic Pesto) HOT/summer - vivid sweetness (Nectarine & Thyme Jam, Strawberry & Wild Fennel Jam, Pickled Walnuts) BLUSH/early autumn - smoky warmth and rich spice (Blackberry & Cocoa Nib Jam, Elderberry & Pomegranate Molasses, Tomato Jam, Marjoram Jelly) BARB/late autumn - robust and bristling (Pear & Masala Jam, Pumpkin Jam, Damson Cheese) FROST/winter - biting, dark and cosy (Salted Mandarins, Seville Orange & Chamomile Marmalade) Lillie creates recipes to be lingered over, that inspire and give confidence to be a little more adventurous in the preserving kitchen.
... being here in Portland and teaching this way of eating at her Five Seasons Cooking School. ... not to mention his help in the kitchen, with the laundry, ...
Author: Meg Wolff
Publisher: Down East Books
The first title in Down East Books' 'Best Maine Food' series, this inspirational cookbook proves that good food fosters good health. When conventional medical treatments couldn't stop Meg Wolff's breast cancer in 1998, doctors told her to prepare her soul. Instead, she began a diet based on whole grains, vegetables and beans - and started getting better. Now vibrantly healthy, Meg is living proof that changing your diet can indeed save your life. This cookbook is full of Meg's easy, delicious recipes and information to help inspire readers to eat better, and live better. Contains recipes from a variety of contributors including NBA great John Salley and Dr. Neal Barnard, head of the Physicians for Responsible Medicine.
This book contains 75 nutritious, rich and delicious recipes inspired by Zen and ancient principles of nutrition.
Author: Avital Sebbag
Publisher: Contentonow/Avital Sebbag
"Five Seasons in the Kitchen" is an exciting culinary journey along the paths of vegan cooking that lead to the heart of Avital's world - her kitchen. Whether chopping, kneading, stirring or baking, Avital is master of this gloriously humble realm in which her profound love and respect for the fruits of the earth mark her every move. This book contains 75 nutritious, rich and delicious recipes inspired by Zen and ancient principles of nutrition.
In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late ...
Author: Joshua McFadden
Publisher: Artisan Books
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
... catching glimpses of the furniture, the rug, the lit floor of the kitchen, the slippered feet of the housekeeper by the sink, and thinking how this was ...
Author: A. B. Yehoshua
This tale of an awkward Israeli widower and his misadventures with women is an “extraordinary novel . . . a masterpiece” (Los Angeles Times). After seven long years of illness, Molkho’s wife passes, leaving him in mourning, but also with an unexpected sense of freedom. No longer is he bound to being a caretaker for a woman too sick to even bear his touch. His future—and his desires—are his own. As the seasons of his life propel the hapless middle-aged accountant through a series of journeys and a string of infatuations—with an unwanted wife, an aggressive bureaucrat, a young girl, and a Russian émigré—Molkho begins to find the real element that was missing in his life was not romance, but his own will. An absurd, tragic, humorous, and hopeful meditation on love, marriage, and the quiet struggles of average Israeli lives, Five Seasons “reconfirms [A. B. Yehoshua’s] status as a shrewd analyst of domestic ordeals” (Publishers Weekly).
Cook for five minutes in a saucepan, stirring constantly. Stir in two tablespoons of cornstarch until dissolved. Cookfor anotherfive minutes.
Author: Alena Surgeon
Publisher: Xlibris Corporation
Four Seasons in my Kitchen believes that baking is not difficult if one knows the correct steps in the process. Readers will gain new knowledge on how to create butter fillings for cakes, desserts, pastries and rolls. They will also learn how to make fruit sauces and purees, icings of different tastes and flavored whipped creams. Young, middle-aged, elderly, non-professional and professional will definitely love this book as it shows them many delectable ways to enjoy baking. Todays society is a fast food, junk food eat-on-the-go type of environment. The author hopes that this book reminds people to slow down and enjoy the simple things in life. She aims to tell readers that baking desserts is easy and rewarding. She hopes that they can experience the joy of baking and the feeling of accomplishment as they improve their cooking skills.
The thrill of working with great ingredients keeps me cooking year after year, no matter how tired I am and no matter how many times I do it.
Author: Laura Frankel
Publisher: Agate Publishing
This first paperback edition of Jewish Cooking for All Seasons by Laura Frankel collects more than 150 creative, convenient, and seasonal kosher dishes. From everyday meals to holiday favorites, this book celebrates and updates Jewish cooking with innovative recipes that use fresh, seasonal ingredients. When Chef Frankel opened her first restaurant in 1999, she was driven not only by her love of cooking, but also by the desire to prove that kosher food can be as delicious and exciting as any other type of contemporary cuisine. The same goes in her own kitchen. When her family decided to keep kosher, they gave up eating pork, shellfish, and the combination of meat and dairy—but that didn’t mean they wanted to sacrifice flavor. Fresh and top-quality ingredients are key to Frankel's cooking at the Wolfgang Puck Kosher Catering and Café at Chicago's Spertus Institute. So in Jewish Cooking for All Seasons she groups 150 delicious recipes by season, allowing home cooks to create wonderful meals year-round—from spring's asparagus and goat cheese lasagna and summer's heirloom tomato salad to fall's roasted butternut squash bisque and winter's braised veal shanks with Moroccan spices. Frankel also groups recipes by holidays, providing menus for Passover, Rosh Hashanah, Hanukkah, and more. Every recipe has make-ahead information for holiday or Shabbat preparation, plus a short introduction that includes tips, serving ideas, or information to heighten your guest's appreciation of the dish. Featuring Frankel’s signature blend of convenience and globe-spanning flavors, these recipes are designed to be kosher, yet accessible to eaters of all backgrounds. Anyone looking for fresh, seasonal meals to please family and friends on any occasion will find Jewish Cooking for All Seasons an inspiring resource in the kitchen.
Author: America's Test KitchenPublish On: 2021-10-05
Every Recipe from the Hit TV Show Along with Product Ratings Includes the 2022 Season America's Test Kitchen. scraping up any browned bits .
Author: America's Test Kitchen
Publisher: America's Test Kitchen
22 years of foolproof recipes from the hit TV show captured in one complete volume The Complete America's Test Kitchen TV Show Cookbook is a living archive of every recipe that has been on every episode of public television's top-rated cooking show, including the new season that debuts in January 2022. It also includes the top-rated equipment and ingredients from the new testing and tasting segments. Cook along with Bridget and Julia and the test kitchen chefs as the new episodes of the 2022 season air with all-new recipes. Every recipe that has appeared on the show is in this cookbook along with the test kitchen's indispensable notes and tips. A comprehensive shopping guide shows readers what products the ATK Reviews team recommends and it alone is worth the price of the book.
Clinton's staff had presented the Four Seasons kitchen with a list of dietary restrictions. “They told us exactly what he likes, what he doesn't like.
Author: E. B. White
Publisher: Modern Library
Category: Literary Collections
William Shawn once called The Talk of the Town the soul of the magazine. The section began in the first issue, in 1925. But it wasn't until a couple of years later, when E. B. White and James Thurber arrived, that the Talk of the Town story became what it is today: a precise piece of journalism that always gets the story and has a little fun along the way. The Fun of It is the first anthology of Talk pieces that spans the magazine's life. Edited by Lillian Ross, the longtime Talk reporter and New Yorker staff writer, the book brings together pieces by the section's most original writers. Only in a collection of Talk stories will you find E. B. White visiting a potter's field; James Thurber following Gertrude Stein at Brentano's; Geoffrey Hellman with Cole Porter at the Waldorf Towers; A. J. Liebling on a book tour with Albert Camus; Maeve Brennan ventriloquizing the long-winded lady; John Updike navigating the passageways of midtown; Calvin Trillin marching on Washington in 1963; Jacqueline Onassis chatting with Cornell Capa; Ian Frazier at the Monster Truck and Mud Bog Fall Nationals; John McPhee in virgin forest; Mark Singer with sixth-graders adopting Hudson River striped bass; Adam Gopnik in Flatbush visiting the ìgrandest theatre devoted exclusively to the movies; Hendrik Hertzberg pinning down a Sulzberger on how the Times got colorized; George Plimpton on the tennis court with Boris Yeltsin; and Lillian Ross reporting good little stories for more than forty-five years. They and dozens of other Talk contributors provide an entertaining tour of the most famous section of the most famous magazine in the world.
Remove from the hot oil and drain on kitchen paper. Leave to cool. Season lightly. Meanwhile, preheat the oven to 200°C/400°F/gas 6.
Author: Raymond Blanc
Publisher: Random House
Raymond Blanc is renowned for his exquisite cuisine and here he has chosen 100 sensational, but easily achievable recipes that will wow your guests and impress your friends. From a simple, but classic French Onion Soup or Coq au Vin to the finest Roast Rib of Beef or Pork Fillet with Onion and Garlic Puree and not forgetting desserts - a perfect Black Cherry Tart or Strawberry Sorbet, this book will become the first book to turn to when you need a meal to impress, whether for a weekend banquet or weeknight feast.