Category: Cookbooks

By Pat LaFrieda

Pat LaFrieda, the 3rd iteration butcher and proprietor of America’s most effective meatpacking company, offers the last word ebook of every thing meat, with greater than seventy-five mouthwatering recipes for red meat, beef, lamb, veal, and poultry.

For precise meat fanatics, a superbly ready reduce of red meat, beef, lamb, veal, or fowl is not only the guts of the meal, it's the explanation for consuming. not anyone is aware meat’s seductive carry on our palates larger than America’s greatest butcher, Pat LaFrieda. In Meat: every thing you want to Know, he passionately explains the easiest and so much flavorful cuts to buy (some of them strangely low-cost or unknown) and stocks scrumptious recipes and meticulous suggestions, all with the information that comes from a fourth iteration butcher. when you have ever questioned what makes the beef in America’s most interesting eating places so delectable, LaFrieda—the butcher to the country’s maximum chefs—has the solutions, and the philosophy at the back of it.

In seventy-five recipes—some of them decades-old LaFrieda kin favorites, a few from manhattan City’s most sensible restaurateurs, together with Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the unique features of every form of meat comes into beautiful concentration. Pat’s signature meat decisions have encouraged well-known cooks, and now Meat brings domestic chefs the chance to make related mouthwatering recipes together with a number of LaFrieda customized Burger Blends, entire Shank Osso Bucco, Tuscan Fried fowl with Lemon, Crown red meat Roast with Pineapple Bread Stuffing, Frenched Chop with crimson Onion Soubise, pork Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk brief Ribs, in addition to many extra.

Step-by-step photos make tough operations like butterflying a veal chop or tying a crown roast effortless even for novices; appealing double-page photographic diagrams exhibit extra basically than any past booklet the place assorted cuts come from at the animal; and recommendation on precious apparatus, butcher’s notes, and wonderful full-color pictures of the dishes entire this significant and finished dinner party for the senses.

Throughout the pages of Meat, Pat LaFrieda’s interwoven stories of existence within the meatpacking company and heartwarming own recollections have a good time his family’s century of devotion to their calling and are a tribute to a veritable big apple urban establishment. Pat’s reverence and fervour for his topic either educate and encourage.

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By Marlena Spieler

Baked, mashed, boiled, or fried, potatoes are consistently yummy. during this selection of recipes devoted to the standard spud, sixty five mouthwatering dishes diversity from vintage gratins to pan-fried potato muffins to hearty stews. French fries cross Vietnamese whilst tossed right into a brilliant stir-fry, and potatoes take heart degree in entr es like Malaysian Stew and the Mushroom Forager's Cottage Pie. try out the 20 alternative ways to make mashed potatoes and the 25 diversifications on potato salad. With a quick heritage of the tater and an outline of its many sorts, vegetarians and meat-eaters alike may be yearning a few Yummy Potatoes.

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By Gregor Velske, Claudia Lenz, Elisabeth Fischer, Doris Muliar, Christa Schmedes

1. Auflage 2014

Der Klassiker unter den LowCarb - Kochbüchern! Das Ernährungsprinzip Low Carb hat sich einen festen Platz unter den Diätmethoden erobert. Immer mehr Menschen wissen die sanfte Methode zu schätzen, sich kohlenhydratbewusst an Gemüse, Obst, gesunden Fetten und hochwertigen Eiweißen satt und dauerhaft schlank zu essen. Das GU-Standardwerk der LowCarb-Küche - mit über two hundred kohlenhydratreduzierten, vitalstoffreichen und unkomplizierten Rezepten für jeden Tag. Dazu alles, was once guy über diese Ernährungsmethode wissen muss, und alles, used to be den Alltag leichter macht - das gesunde und genussreiche Rundum-Sorglos-Paket additionally!

„Low Carb“ heißt so viel wie „wenig Kohlenhydrate“. Dieses moderne Ernährungskonzept greift auf die Essgewohnheiten unserer Ur-Ur-Ahnen, der Jäger und Sammler, zurück. Sie ernährten sich von Fleisch und Fisch, Nüssen, Samen, Beeren und anderen Früchten. So blieben unsere Vorfahren healthy und schlank. Und so können auch wir heute ohne überflüssige Pfunde und mit viel Energie leben: Beilagen kleiner, Süßkram und Industrie-Essen hyperlinks liegen lassen.

Mit dem Low Carb-Kochbuch kann guy sich an Gemüse, Obst, gesunden Fetten und hochwertigen Eiweißen mit Genuss satt und schlank essen. Mit über 2 hundred unkomplizierten neuen Rezepten, praktischen Tipps und Infos zum Low-Carb-Konzept sowie Kombi-Vorschlägen für verschiedene Anlässe und Jahreszeiten (Raffiniertes für Gäste, Einfaches für Eilige, Wärmendes für den iciness, Frisches für den Frühling usw.) bietet es alles, was once für eine Ernährungsumstellung in Küche und Kühlschrank gehört. Schon der Blick ins Inhaltsverzeichnis beweist, dass Low-Carb hat, was once Herz und Magen begehren: Frühstücksideen & Snacks, Bunte Salate, Suppen & Eintöpfe, Beilagen & Vegetarisches, Eierspeisen & Aufläufe, Fischgerichte, Geflügel & Fleisch, Süßes „low sweet“ und Low Carb-Backideen. Ein komplettes Ernährungsprogramm additionally, das guy intestine durchhalten und auch dauerhaft beibehalten kann, weil die ganze Familie mitessen kann und es so überhaupt nicht nach Diät schmeckt.

Und es sieht auch nicht nach Diät aus: Low Carb – Das Kochbuch ist ein echter Augenschmaus: in warmen Gewürzfarben ästhetisch und glossy gestaltet, mit appetitlichen und stilvoll arrangierten Food-Fotografien vermittelt es Lust und Liebe am Essen. Zum Glück kann guy diese Rezepte auch nachkochen, wenn guy nicht abnehmen will, sondern einfach nur lecker essen will. --Dagmar Rosenberger

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By David Haskell, Colin Spoelman

 

A new iteration of city bootleggers is distilling whiskey at domestic, and cocktail lovers have embraced the nuances of brown liquors. Written via the founders of Kings County Distillery, long island City’s first distillery because Prohibition, this lively illustrated booklet explores America’s age-old love affair with whiskey. It starts with chapters on whiskey’s heritage and tradition from 1640 to this day, while the DIY pattern and the vintage cocktail craze have conspired to make it the following substantial factor. For these thirsty for useful details, the booklet subsequent presents an in depth, easy-to-follow consultant to secure domestic distilling, entire with an inventory of provides, step by step directions, and valuable photos, anecdotes, and suggestions. the ultimate part specializes in the modern whiskey scene, that includes a listing of microdistillers, cocktail and foodstuff recipes from the country’s most popular mixologists and cooks, and an opinionated advisor to development your individual whiskey assortment.

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By Nicole Weston

Don’t fail to remember the sprinkles as you prepare to spin out your personal home made creamy, soft-serve kind frozen yogurt. during this Storey fundamentals® advisor, Nicole Weston stocks her detailed procedure for making soft and scrumptious frozen yogurt utilizing an easy meringue and an ice cream maker. With recipes for fifty six impossible to resist flavors, Weston will motivate you to move past vanilla and chocolate and check out your hand at making tropical coconut, dulce de leche, spiced pumpkin, sweet cane, and plenty of extra frozen yogurt delights. 

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By Celine Steen, Tamasin Noyes

Finger meals are enjoyable eats that span all cuisines. also known as "tapas" or "small plates," those recipes are ideal for exciting, or for mild nutrition and snacks. Make a number of, and you will have a beautiful meat-free and dairy-free buffet that would have your pals and colleagues begging for the recipes. This e-book explores the various different types of bite-size munchies, from stylish to informal and savory to candy, those small, easy-to-prepare sensations may have all people entering into for fourths. Vegan Finger Foods beneficial properties greater than a hundred recipes for appetizers, small plates/entrees, snacks and treats that do not require a fork or the other utensil - except your hands. Recipes comprise materials that may be chanced on at virtually any supermarket or farmer's marketplace - no pretend meats, cheeses, or the like. There are even low-fat, soy-free, and gluten-free recipes!

Nominated for top Cookbook of 2014 by way of VegNews!

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By Claudia Roden

One in all our premiere experts on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, imaginative and prescient, and giant wisdom to endure in The nutrition of Spain. The James Beard Award–winning writer of the vintage cookbooks A booklet of center japanese foodstuff and A booklet of Jewish Food now graces nutrients fanatics with the definitive cookbook at the Spanish food, illustrated with dozens of beautiful full-color photos that trap the colour and essence of this splendidly brilliant state and its different humans, traditions, and culture.

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By Georgeanne Brennan, Erin Kunkel

Author note: Erin Kunkel (Photographer)
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Organized via month, and that includes one recipe for every day at the calendar, Williams-Sonoma Salad of the Day contains 365 recipes for salads to check any season, celebration, or temper. no matter if it’s an easy combined vegetables salad with pink wine French dressing for a cocktail party starter, a vintage Cobb Salad for a main-course lunch, a quinoa or farro salad excellent for bringing to a potluck or picnic, or a pasta salad to accompany nutrients clean off the summer time grill, the wealth of easy and scrumptious offerings and lovely full-color images will offer day-by-day proposal and fulfill any salad-lover’s yearning all year long.

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An lovely choice of birthday muffins boasting the original yet simply plausible modeling talents of across the world popular cake fashion designer and sugar modeler Maisie Parrish. each one fascinating new layout is perfect for growing extra-special party tarts or for including a different personalized touch adapted to the recipient. contains the ever-popular cupcakes and minicakes and, for the 1st time, remarkable sugarpaste recommendations for including photograph designs to go with muffins and characters. With basic sugarcrafting ideas, determine modeling directions and transparent step by step images, designs are perfect for either newbie and intermediate sugarcrafters. With over 25 personality cake toppers and professional recommendation on overlaying, storing and transporting your cake, this can be the last word birthday cake resource.

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By Justin Fox Burks, Amy Lawrence

Anyone no longer accurately familiar with the South’s precise culinary terrain may possibly fight with the belief of a Southern vegetarian. simply because isn’t the South one immense banquet of meaty indulgence? Don’t greens play a assisting function to fried poultry and bacon on a Southern desk? Justin Fox Burks and Amy Lawrence flip that concept on its head by means of recasting backyard bounty because the headlining act on a plate. In a zone wonderful by way of excellent starting to be stipulations and generations of expert farmers, Southern-style vegetarian cooking isn't just attainable, it’s a pursuit brimming with vine-ripened risk.

Grab a chair in Burks and Lawrence’s kitchen and become aware of smooth recipes that evoke the flavors of conventional Southern cooking, with recommendations and materials enjoyed so dearly during the region:     

  • Lemon Zest and Thyme Pimento Cheese
  • Grilled Watermelon and Tomato Salad with Honey Lime French dressing
  • Okra Fritters with Creole Mustard Sauce
  • Vegetarian crimson Beans and Rice with Andouille Eggplant
  • Roast Beet Salad with Sea Salt Granola and Honey Tarragon Dressing
  • Grilled Peach Ice Cream

Whether you’re a faithful plant-eater or a steadfast omnivore, The Southern Vegetarian Cookbook can help you shift greens from the outskirts of your plate into major path place. consuming your greens hasn't ever been extra delicious.

"True Southern meals will continually adapt to its atmosphere. it's not the obdurate lout that many imagine it really is, particularly it’s a nimble cheerleader of its zone. It revels in greens and cherishes seasons. Burks and Lawrence are including fit substance to the definition of our Southern meals. The Southern Vegetarian is a smart addition to any culinary library." ―Hugh Acheson, writer of a brand new flip within the South

"Come consume with The overweight Vegetarian. Justin and Amy are the one humans i've got ever met who can take the hock out of vegetables and never eliminate the soul from the pot."  ―Kelly English, nutrition & Wine most sensible New Chef 2009, Chef/Owner of eating place Iris

“What you may have on your fingers is a present. it's a clean, enjoyable, somewhat irreverent and cheerful new examine Southern vegetarian dishes…a glance that had to be taken.”  ―John Currence, James Beard beginning award for top Chef South, Chef/Owner, City Grocery eating place Group

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