Presents a collection of classic, old-fashioned desserts, updated for today's tastes, with advice on kitchen equipment, ingredients, and cooking techniques.
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Presents a collection of classic, old-fashioned desserts, updated for today's tastes, with advice on kitchen equipment, ingredients, and cooking techniques.
With Around the World in 80 Purees, you can create baby food inspired by the cuisines of India, China, France, Mexico, Morocco, and the rest of the globe. The recipes are quick and easy, with imaginative variations featuring your favorite spices and flavors.
Profiles a number of first-generation immigrants making their way in the American South as professional chefs, food entrepreneurs, and restaurateurs, in a text that includes fifty of their favorite recipes.
Paul and Angela Knipple's culinary tour of the contemporary American South celebrates the flourishing of global food traditions "down home." Drawing on their firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recip…
Through stories of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves-this book recounts in loving detail the memories, recipes, and culinary traditions of people who have come to the United States from around …
Through stories of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves--this book recounts in loving detail the memories, recipes, and culinary traditions of people who have come to the United States from around…
"Lynne Anderson's portraits of recent immigrant families capture a crucial truth about how real food connects us to our culture, our memories, and to one another. This is an important book." Alice Waters, Chez Panisse Restaurant"Everyone loves talking about food. In this remarka…
The cook's book of ingredients
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Type: Book
An illustrated reference to help you learn to buy, store, prepare, cook, preserve, and eat more than 2,500 ingredients from around the world.
A seductive cookbook celebrating the feasts and flavors of the Middle East and North Africa. Greg and Lucy Malouf have compiled this collection of mouthwatering recipes inspired by the flavors of North Africa, Spain, the eastern Mediterranean, and the Middle East-regions united …
"Among the staple foods most welcomed on southern tables-and on tables around the world-rice is without question the most versatile. As Michael Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack;…
"Among the staple foods most welcomed on southern tables-and on tables around the world-rice is without question the most versatile. As Michael Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack;…
"Among the staple foods most welcomed on southern tables--and on tables around the world--rice is without question the most versatile. As Michael Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snac…
