The Soupmaker s Kitchen

The Soupmaker s Kitchen Author Aliza Green
ISBN-10 9781610587754
Year 2013-07-01
Pages 160
Language en
Publisher Quarry Books
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DIV Soup, beautiful soup—the most basic of cooked foods, the universal cure-all, a nourishing way to use small amounts of food or leftovers, a dish that can always be stretched to feed more … Once again award-winning chef Aliza Green invites you into her kitchen to share her time-tested techniques for making dozens of soups, bisques, chowders, and purées. From the basic foundation of stocks to the older, European-inspired concoctions, such as Zuppa Pavese and French Onion Soup, Aliza outlines the origins, ingredients, and steps necessary to create a warm and satisfying culinary experience every time. Explore more than 100 soup recipes, plus variations on each one, from all over the world, and in every style of soup you might want to eat. Recipes include: —Hungarian Woodlands Mushroom Soup with Sour Cream and Paprika —Tuscan Pappa al Pomodoro —Senegalese Peanut and Yam Puree with Ginger —Provencal Soupe au Pistou with Savoy Cabbage, White Beans, and Leeks —Wild Salmon Chowder with Sweet Corn & Gold Potatoes —Tom Kha Gai (Thai Chicken Coconut Soup) —Cream of Cauliflower with Nutmeg and Chives —Kerala Red Lentil Soup (vegan) —Vietnamese Pho Soup with Beef Brisket —Caribbean Callalou Soup with Crabmeat and Coconut Accompanied by Steve Legato’s clearly detailed, full-color photography, your soup making success will be effortless. Inside you’ll find a wide-ranging collection of recipes to suit every palate including seafood, poultry, pork, beef, vegan and vegetarian formulas, and a wealth of information you will use over and over again in your culinary endeavors. Basic Stocks: The importance of using your vegetable water, roasting juices, trimmings, seasonings, and the right vegetables to get optimum flavor from your stock Soupmaker’s Tips: Ingredients prep—how to correctly wash, slice, and dice ? When fresh versus frozen is important ? Using flavor enhancers such as fresh herbs and appropriate spices ? How to get the best results from the proper utensils ? Invaluable time savers ? Creative serving suggestions Basic Techniques: How to properly chill soup, the process of cooking dried beans, the correct shredding method for cabbage, the art of cutting leaves into chiffonade, and many more /div

Starting with Ingredients

Starting with Ingredients Author Aliza Green
ISBN-10 076243158X
Year 2008
Pages 923
Language en
Publisher Running PressBook Pub
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Features the culinary potential of over sixty ingredients used in baking, including the history, wide range of uses, and recipes that showcase the ingredient.

The Bean Bible

The Bean Bible Author Aliza Green
ISBN-10 0762407980
Year 2000
Pages 338
Language en
Publisher Running PressBook Pub
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Provides information on identifying, selecting, and cooking various legumes, and gathers recipes from Indonesian salad to Tunisian chickpea cookies.

50 Ways to Eat Cock

50 Ways to Eat Cock Author Adrienne N. Hew
ISBN-10 9781482591439
Year 2013-03-16
Pages 170
Language en
Publisher Savor the Journey, LLC
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“Adrienne Hew has added to the culinary repertoire with this fun and imaginative cookbook on a forgotten traditional food.” -Review from Sally Fallon Morell, President, The Weston A. Price Foundation and author of Nourishing Traditions"How much cock can one eat in a lifetime? Let Adrienne Hew count the Ways! A humorous approach to a subject that we tend to ignore: nutrition! Learn to eat cock and LOVE it! Our listeners ate it up!" -Review from Mark Colavecchio, The Bob and Mark ShowCurious about cock? You're not the only one. Once revered for his virility and strength, the rooster has taken a back seat to the hen in more recent years. With healthy chicken recipes like Risotto Cock Balls and Cock-o's, 50 Ways to Eat Cock is a fun and inventive chicken cookbook that takes a revealing look at the folklore, history, culinary culture and nutritional benefits of this well-endowed ingredient. With tongue-in-cheek descriptions, these playful cock recipes are bulging with everything from the quintessential to the quick-and-easy to the downright quirky. You'll learn how to tame this tough bird meat into succulent and finger-licking gourmet meals. Thanks to the ingenuity of author and Certified Nutritionist, Adrienne Hew, the noble cock retakes his rightful place at the head of the table. Grab the "hard copy" as the perfect bridal shower gift!* If you want, you can also make any of these recipes with chicken, but they wouldn't be as fun.

Shake Stir Pour Fresh Homegrown Cocktails

Shake  Stir  Pour Fresh Homegrown Cocktails Author Katie Loeb
ISBN-10 9781592537976
Year 2012-07-01
Pages 160
Language en
Publisher Quarry
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"Homemade cocktails - no bootlegging required!Ever tasted a Thai basil martini, rhubarb margarita, or preserved lemon vodka tonic and wondered, "How'd they do that?" This is your complete guide to making infused liquors, cordials, bitters, and cocktails from fresh, delicious ingredients at home. Learn how to combine fresh produce and other botanicals with the liquor you have at home, and you'll never need to beg the bartender for the recipe again.Inside, you'll find:- 50 unique cocktail recipes from an expert "garden-to-bar" mixologist- Step-by-step instructions and photos for all stages of the distilling and infusion process - never miss a detail or a finishing touch!- Tips on how to make the most of your ingredients: enhancing flavor, color, and presentation!"--

The Rawvolution Continues

The Rawvolution Continues Author Matt Amsden
ISBN-10 9781451687026
Year 2013-07-30
Pages 288
Language en
Publisher Simon and Schuster
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From the owners of L.A.’s premier raw food café comes a gorgeous, four-color cookbook, featuring 150 delicious pure food recipes. World-renowned raw food chefs Matt and Janabai Amsden have been at the center of Los Angeles’ vibrant health food community for more than a decade. Through their café, Euphoria Loves RAWvolution (ELR), they help to nourish bodies, minds, and souls through endless bowls of Superfood Soup, progressive ideas, and community. ELR has become a guiding light in the pure food revolution, a place where people come together, learn from one another, and build relationships around health, consciousness, responsibility, compassion, and joy—all while eating delicious, unprocessed food. With The RAWvolution Continues Matt and Janabai welcome home chefs everywhere to this wholesome, healthful feast. Featuring more than 150 mouthwatering recipes for shakes, drinks, elixirs, appetizers, soups, entrees, and desserts, The RAWvolution Continues guides you through simple steps to creating fare that is truly natural and truly delicious. You’ll learn to prepare Almond Butter Shakes and Goji Lemonade, Spicy Sesame Soup and Deep Dish Spinach Pizza, and how to whip up decadent desserts like Chocolate Ganache Torte and Cool Cherry Cream Parfaits. There’s also a section on making raw basics like cream cheese, corn chips, and chocolate, as well as sample menus with creative suggestions on how to pull it all together. The RAWvolution Continues is one of the most comprehensive raw cookbooks available, with family-friendly resources like easy recipes for kids and tips on traveling raw—all with gorgeous color photographs by Andrea Gómez Romero. The RAWvolution isn’t just about changing how you eat—it’s about changing how you live. Perfect for vegetarians, vegans, people who care about the environment, DIYers, and anyone with lactose or gluten intolerance, The RAWvolution Continues is a manifesto for clean living, a guide to recharging your system, and an invitation to join the hundreds of thousands of people all over the world who are ready to eat well.

An Apple A Day

An Apple A Day Author Karen Berman
ISBN-10 9781937994112
Year 2013-03-21
Pages 384
Language en
Publisher Race Point Pub
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An Apple A Day is a fresh cookbook filled to the brim with 365 apple recipes carefully selected to reflect delicious, seasonal food for holidays, celebrations and everyday. The traditional favourites are all here, with tried-and-tested recipes for baked apples and apple sauce, as well as pies, tarts, muffins and much more. Also included are exciting, innovative recipes such as Thai Style Pork Belly with Apples and Frozen Apple Daiquiri cocktail, as well as recipes from a range of respected chefs, reflecting a variety of different cultures and styles of cuisine. But An Apple a Day goes beyond the kitchen to provide a host of crafty room décor and ambience-enhancing projects like seasonal centrepieces and apple-scented candles to create a multi-sensory experience. Detailed notes give instructions on apple varieties and how to pick the perfect apple for any occasion, while sidebars are laden with tales from literature and folklore, pairing tips and surprising apple trivia.

Field Guide to Produce

Field Guide to Produce Author Aliza Green
ISBN-10 1931686807
Year 2004
Pages 312
Language en
Publisher Quirk Books
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Grocery store aisles and farmers' markets are more colourful than ever, heaping with familiar and strange produce. Field Guide to Produce is a small-sized, user-friendly reference to nearly every fruit and vegetable imaginable, from the Asian pear and chayote to kiwano and yuzu. Colour photographs allow readers to find items they have never seen before and come cross-referenced to sections on how to choose produce, detailed cooking instructions and flavour affinities.

Paleo Sweets and Treats

Paleo Sweets and Treats Author Heather Connell
ISBN-10 9781592335565
Year 2013-09-01
Pages 176
Language en
Publisher Fair Winds Press (MA)
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Offers dessert recipes that fit into the paleo lifestyle, including lemon berry custard pie, carrot-apple whoopie pies, and vanilla spiced custard pie.

The Dollop Book of Frosting

The Dollop Book of Frosting Author Heather 'Cupcakes' Saffer
ISBN-10 9781440558849
Year 2013-08-18
Pages 160
Language en
Publisher Simon and Schuster
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45 flavorful frostings that truly take the cake! After her appearance on Food Network's Cupcake Wars, thousands traveled far and wide for a bite of Heather "Cupcakes" Saffer's delicious desserts, but it wasn't just the warm cake they were clamoring for--they couldn't get enough of the gourmet frostings that adorned the irresistible treats. In this book, she shares her most decadent frosting recipes, a variety of creative uses for the icings, and the memories that inspired her to concoct such extraordinary flavor combinations. From Orange Cardamom and Strawberry Merengue to Cinnamon Whisky Buttercream and Maple Bacon, each mouthwatering spread features step-by-step instructions and tempting ideas for using the yummy creation in snacks, entrees, and cocktails. You will surprise guests with indulgent goodies swirled with rich and creamy frostings like: Strawberry-frosted limoncello "shortcakes" Malbec ganache tossed chocolate raspberry pasta Coffee toffee ganache frosting truffles S'more push-pop parfaits Cheddar beer-boiled pretzels dipped in a cheddar bacon frosting Complete with hundreds of mouthwatering four-color photographs, The Dollop Book of Frosting shows you how to turn this ordinary cupcake topping into a show-stopping treat!

Carrie s Experimental Kitchen

Carrie s Experimental Kitchen Author Carrie Palladino Farias
ISBN-10 1620247658
Year 2012-12-04
Pages 276
Language en
Publisher Tate Publishing & Enterprises
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Look around your kitchen. What do you see? Some frozen chicken? A bunch of basil? Maybe your favorite cheese?

Balanced Raw

Balanced Raw Author Tina Leigh
ISBN-10 9781592335510
Year 2013-06-01
Pages 192
Language en
Publisher Fair Winds Press (MA)
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A growing number of health practitioners—as well as restaurants and celebrities such as Sting, Madonna, and Beyonce—are espousing raw food or “living food� diets as a way to stave off disease, boost energy, and lose weight. However, 100% raw diets are difficult to sustain and have come under fire recently for not being nutritionally optimal. Balanced Raw eschews the all-or-nothing approach of other books and contains a 4-phase, 30-day plan for making the raw food lifestyle livable for life. Start your balanced raw lifestyle today!

Raw and Simple

Raw and Simple Author Judita Wignall
ISBN-10 9781592538201
Year 2013-02-01
Pages 176
Language en
Publisher
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Provides one hundred recipes using only raw, natural foods, including oatmeal walnut raisin cookies, cucumber basil soup, Thai veggie noodles, and cauliflower couscous.

The FastDiet Cookbook

The FastDiet Cookbook Author Mimi Spencer
ISBN-10 9781476749204
Year 2013-07-02
Pages 272
Language en
Publisher Simon and Schuster
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The indispensable companion to the #1 New York Times bestselling diet book The FastDiet became an instant international bestseller with a powerful, life-changing message: that it’s possible to lose weight, reduce your risk of diabetes, cardiovascular disease, and cancer, all while eating what you normally eat five days a week. You simply cut your caloric intake two days a week—500 calories for women, 600 for men. But as author Dr. Michael Mosely said, "It’s not really fasting. It’s just a break from your normal routine." This fabulous new cookbook offers over 150 carefully crafted, nutritious, low-calorie recipes to enable you to incorporate the FastDiet into your daily life. Ranging from simple breakfasts to leisurely suppers, the recipes are all expertly balanced and calorie-counted by FastDiet co-author Mimi Spencer (a devotee of the diet herself!) and nutritionist Dr. Sarah Schenker. From soups to meat dishes to delicious fish-based meals, the recipes designed to fill you up and stave off hunger—even though none are over 500 calories. There are also detailed menu plans and plenty of encouraging tips, including kitchen-cupboard essentials, the latest nutritional advice and a whole section of speedy meals for busy days. With an introduction to the diet itself—detailing its many scientifically-backed health benefits and the transformative results it’s already given to hundreds of thousands of readers—this book is an essential follow-up companion guide to The FastDiet. With The FastDiet Cookbook you will never have to worry about planning your Fast Days again!