Lebanese Home Cooking

Author: Kamal Mouzawak

Publisher: Quarry Books

ISBN: 1627883347

Category: Cooking

Page: 160

View: 3292


Make food not war. Straight from the eastern shores of the Mediterranean, chef and creator of the first farmers' market in Beirut, Kamal Mouzawak brings you healthy and inspiring dishes, featuring classic Lebanese ingredients. Lebanese Home Cookingis a mouthwatering cookbook that teaches traditional Lebanese home cooking with regional and religious variation. You won't find these authentic recipes in many Middle-Eastern restaurants! With over 50 gorgeous recipes including kebbeh, mehsheh, tabikh, mujadara, and mouaa'janat, you'll have amazing and exciting homecooked meals in no time. "To me, the Souk is the epitome of what it means to 'have guts'. Despite bombings and unrest in their city, the market continues to not just function, but to flourish - celebrating culture, cuisine and agriculture. It's very existence is as an act of resistance against sectarian violence." - Rene Redzepi "Lebanese culture served on a plate." CNN "If I was surprised, it was at what Kamal is doing at Souk el Tayeb, bringing cooks from different social, political and regional sectors." - Chef Anthony Bourdain

Appalachian Home Cooking

Author: Mark F. Sohn

Publisher: University Press of Kentucky

ISBN: 0813171814

Category: Cooking

Page: 384

View: 9723


Mark F. Sohn’s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia’s food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods. Appalachian Home Cooking celebrates mountain food at its best.

Home Cooking with Jean-Georges

Author: Jean-Georges Vongerichten,Genevieve Ko

Publisher: Clarkson Potter

ISBN: 0307953289

Category: Cooking

Page: 256

View: 8294


Join one of the world’s greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges. Though he helms a worldwide restaurant empire—with locations in New York, Las Vegas, London, Paris, and Shanghai—Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones. A few years ago, Jean-Georges decided to give himself a gift that most of us take for granted: two-day weekends. He and his wife, Marja, and their family retreat to their country home in Waccabuc, New York. There, the renowned chef produces the masterful, fresh flavors for which he is known—but with little effort and few dishes to clean at the end. These quick, seasonal, Vongerichten-family favorites include: Crab Toasts with Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fava Beans, Parmesan-Crusted Chicken, Fresh Corn Pudding Cake, Tarte Tatin, and Buttermilk Pancakes with Warm Berry Syrup. With 100 recipes and 100 color photographs—all taken at his country house—Home Cooking with Jean-Georges will inspire home cooks with fantastic accessible dishes to add to their repertoires.

Home Cooking in the Global Village

Author: Richard Wilk

Publisher: A&C Black

ISBN: 1845203607

Category: Cooking

Page: 286

View: 6290


Belize, a tiny corner of the Caribbean wedged into Central America, has been a fast food nation since buccaneers and pirates first stole ashore. As early as the 1600s it was already caught in the great paradox of globalization: how can you stay local and relish your own home cooking, while tasting the delights of the global marketplace? Menus, recipes and bad colonial poetry combine with Wilk's sharp anthropological insight to give an important new perspective on the perils and problems of globalization.

Sara Moulton's Home Cooking 101

Author: Sara Moulton

Publisher: Time Inc. Books

ISBN: 0848747410

Category: Cooking

Page: 368

View: 6032


In Sara Moulton's Home Cooking 101, Sara helps answer that eternal question, "What's for dinner?" This must-have resource combines 150-plus all-new recipes with time-tested methods that elevate meals from everyday to extraordinary. Sara guides readers every step of the way, from including detailed instructions in every recipe to ensure the dish comes out perfectly every time to tips about selecting ingredients and balancing flavors. Bright color photographs and straightforward techniques show how easy it is to build flavors in a pan for a one-dish dinner, bake seafood in parchment for a quick healthy meal, and turn fresh seasonal produce into scene-stealing side dishes. Readers will find recipes to please every palate, including a whole chapter of vegetarian and vegan options. Enjoy fresh-tasting classics such as Sautéed Lemon Chicken with Fried Capers, Steak with Pickled Salsa Verde, and No-Knead Walnut Rosemary Bread, along with inspired new dishes such as Smashed Crispy Jerusalem Artichokes and Seared Scallop Salad with Spicy Watermelon Vinaigrette. Home Cooking 101 also features contributions from some of Sara's favorite fellow chefs, including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Marc Vetri, and Grace Young. Sara's signature mix of energy and warmth makes this invaluable resource a joy to cook from, proving that even a quick weeknight meal can be fun and easy.

The Food Lab: Better Home Cooking Through Science

Author: J. Kenji López-Alt

Publisher: W. W. Norton & Company

ISBN: 0393249867

Category: Cooking

Page: 960

View: 3662


A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking

Author: Rawia Bishara,Jumana Bishara

Publisher: Hachette UK

ISBN: 0857836234

Category: Cooking

Page: 224

View: 5599


Tangy lemony tabbouleh, smoky, rich baba ghanouj, beautifully spiced lamb shank...the recipes in Olives, Lemons & Za'atar provide something irresistible for every occasion. These dishes represent the flavours of Rawia's Middle Eastern childhood with recipes copied faithfully from family cookbooks (her mother's most treasured harissa), and then developed with a creative flourish of her own. Her food is deeply personal and so she includes the classics but also the Mediterranean influences that come from summer holidays in Spain and living in Bay Ridge, the old Italian neighbourhood in Brooklyn. The result is a sensational cross-cultural mix and provides you with everything you need - pickles, yogurt, bread, mezze, salads, stews etc - to enjoy the best home cooking and share the most convivial Middle Eastern hospitality.

Canal House Cooking Volume N° 3

Author: Christopher Hirsheimer,Melissa Hamilton

Publisher: Open Road Media

ISBN: 1453241019

Category: Cooking

Page: 128

View: 5790


From winter stews to spring salads: “Halfway between a cookbook and a food magazine . . . irresistible seasonal recipes” (O, The Oprah Magazine). CANAL HOUSE COOKING VOLUME, N° 3, WINTER & SPRING is a collection of our favorite winter and spring recipes, ones we cook for ourselves, our friends, and our families all during the cold winter months and straight through the exciting arrival of spring. It’s filled with recipes that will make you want to run into the kitchen and start cooking. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. We make jars of marmalade for teatime and to gift to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special occasion gatherings.We roast root vegetables in the winter and lamb in the spring. Canal House Cooking, Volume N° 3, Winter & Spring is the third book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking! 59 delicious triple-tested recipes

Canal House Cooking Volumes 4–6

Author: Christopher Hirsheimer,Melissa Hamilton

Publisher: Open Road Media

ISBN: 148040439X

Category: Cooking

Page: 396

View: 7107


Volumes four through six in Canal House Cooking’s seasonal recipes series, including mouthwatering dishes for the novice and experienced cook alike Canal House Cooking Volumes Four Through Six is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the summer, fall, and right through the holiday season. They’ll make you want to run straight to the store, market, kitchen, or out to the grill and start cooking. In Farm Markets and Gardens we live in the season by shopping at farmers’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. Join us as a “salt-and-pepper cook,” making simple yet intensely flavorful dishes such as tomato salad and berry cobbler. In The Good Life we toast the good life and cook lots of big, delicious food. We turn out classic pâtés and terrines; top buckwheat blini with smoked salmon and trout roe; tuck black truffles under the skin of our roasted chicken. We fry apple fritters in the fall and decorate sugar cookies for the holidays. Finally, good cooking relies on good shopping, so in The Grocery Store we buy smoked fish to make a delicious creamy stew. Bunches of fat local asparagus go into our shopping cart—we cook them simply and bathe them in a luscious lemon-butter sauce. We choose hearty escarole and tender young spinach and stock up on bags of frozen peas and fava beans to use in so many ways. We buy succulent rhubarb for an early spring tonic or for an Easter dessert, roasted and spooned over crisp meringues.

Canal House Cooking Volume N° 2

Author: Christopher Hirsheimer,Melissa Hamilton

Publisher: Open Road Media

ISBN: 1453219382

Category: Cooking

Page: 128

View: 6417


Autumn recipes from Sourdough-Sage Stuffing to Grand Marnier Soufflé: “Well suited to the home cook who revels in the simple pleasures of the table” (Saveur). CANAL HOUSE COOKING, VOLUME N° 2, FALL & HOLIDAY is filled with recipes that will make you want to run into the kitchen and start cooking. It is a collection of our favorite fall and holiday recipes. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare, and completely doable for the novice and experienced cook alike. Foods of the holidays are classics, tied to tradition and memory. We cook our grandmothers’, aunts’, and mothers’ recipes to bring them to life and invite the people we miss to the table again. For us, it wouldn’t be a holiday without Neenie’s Sourdough-Sage Stuffing, or Jim’s Roast Capon, or Peggy’s Grand Marnier Soufflé. But no matter what your menu, the most important thing is to join together for a meal and share the intimacy of the table. Canal House Cooking, Volume N° 2, Fall & Holiday is the second book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking! 72 delicious triple-tested recipes