An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer's nectarines and raspberries. Or a comforting pear bread pudding to soften a harsh winter's day. Simple, scrumptious, cherished-these heritage desserts featuring local fruit are thankfully experiencing a long-due revival. In Rustic Fruit Desserts, each season's bounty inspires unique ways to showcase the distinct flavor combinations that appear fleetingly. James Beard Award-winning chef Cory Schreiber teams up with Julie Richardson, owner of Portland's Baker & Spice, to showcase the freshest fruit available amidst a repertoire of satisfying old-timey fruit desserts, including crumbles, crisps, buckles, and pies. Whether you're searching for the perfect ending to a sit-down dinner party or a delicious sweet to wrap up any night of the week, these broadly appealing and easy-to-prepare classics will become family favorites. Cory Schreiber is the founder of Wildwood Restaurant and winner of the James Beard Award for Best Chef: Pacific Northwest. Schreiber now works with the Oregon Department of Agriculture as the Farm-to-School Food Coordinator and writes, consults, and teaches cooking classes in Portland, Oregon.A graduate of the Culinary Institute of America, Julie Richardson grew up enjoying the flavors that defined the changing seasons of her Vermont childhood. Her lively small-batch bakery, Baker & Spice, evolved from her involvement in the Portland and Hillsdale farmers' markets. She lives in Portland, Oregon. From the Hardcover edition.

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It has been estimated that over 7.5% of the U.S. population lives dairy-free, yet so few resources cater to this expansive and diverse group. To aid this niche, Alisa Fleming founded the informational website GoDairyFree.org in 2004, and produced the limited edition guidebook Dairy Free Made Easy in 2006, which quickly sold out. Back by popular demand, Alisa has updated and expanded her guide to address additional FAQs and to include an expansive cookbook section. Within this complete dairy-free living resource, you will discover. Over 225 Delicious Dairy-Free Recipes with numerous options to satisfy dairy cravings, while focusing on naturally rich and delicious whole foods.A Comprehensive Guide to Dairy Substitutes which explains how to purchase, use, and prepare alternatives for butter, cheese, cream, milk, and much more, from scratch. Grocery Shopping Information from suspect ingredients lists and label-reading assistance to food suggestions and money-saving tips.A Detailed Calcium Chapter to identify calcium-rich foods and supplements and understand other factors involved in building and maintaining strong bones. An In-Depth Health Section that explains dairy, details the signs and symptoms of various dairy-related illnesses, and thoroughly addresses protein, fat, and nutrient issues in the dairy-free transition. Everyday Living Tips with suggestions for skincare, supplements, store-bought foods, restaurant dining, travel, celebrations, and other social situations. Infant Milk Allergy Checklists that go into detail on signs, symptoms, and solutions for babies with milk allergies or intolerances. Multiple Food Allergy and Vegan-Friendly Resources including a recipe index to quickly reference which recipes are vegan and which are free from soy, eggs, wheat, gluten, peanuts, and/or tree nuts.

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Unforgettable Appetizers are memorable recipes for any occasion. The cookbook includes 100 theme-related recipes that are easy to make and designed for a Fiesta Gathering, Soul Food Feast, Healthy Living Gathering, Fresh Seafood Party, Meat Lovers Buffet, and much more. Award-winning caterer and restaurant owner, Cassandra Harrell put together an assortment of unforgettable recipes from her party appetizer collection when she catered to national and local clients including celebrities, politicians, and recording artists to name a few. Specific recipes consists of Ranch-Style Angel Eggs, Dill Salmon Spread, Mini Fried Corn Bread, Cheezy Cheese Bowl Appetizer, Little Mac & Cheese Delights, Show Stopper Asian Tacos, and Unforgettable Cinnamon Apple Torte, to name a few. The cookbook also includes quick recipe tips, pre-planned party menus, and easy cooking tips for the novice, as well as the more experienced cook. If you're looking for a cookbook that offers creativity, a new flare, and amazing flavors designed for any occasion, this cookbook is for you.

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The definitive guide to the gluten-free lifestyle, completely revised and updated for the 2.2 million Americans with celiac disease According to a landmark 2003 National Institutes of Health study, 2.2 million Americans suffer from celiac disease, an allergy to the protein gluten found in wheat. Since this book was first published in 1995 (as Against the Grain), Jax Peters Lowell has been helping celiacs follow a gluten-free diet with creativity, resourcefulness, and humor. This edition includes chapters covering- the latest research into celiac disease, and myths that have been debunked- how to eat out happily, including a short course in restaurant assertiveness training- how to eat in happily, including a discussion of online and mail order suppliers and negotiating the supermarket as a celiac- dozens of delicious new recipes- drugs, cosmetics, and other products tested for celiac-safety- a thoroughly updated resource section Tens of thousands of celiacs have already enhanced their lives with Lowell's authoritative, witty, and practical guide. The Gluten-free Bible promises to bring relief to the new gluten-intolerant generation.

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From the best-selling author of Tapas: The Little Dishes of Spain and The Foods and Wines of Spain. Unless they have traveled to spain, most Americans have never tasted a really good paella. What passes for paella at restaurants and even in cookbooks here is a pale imitation of the real thing, the vibrant Spanish rice dish that marries the robust flavors of olive oil, garlic, tomatoes, and pepper with short-grain rice, broth, and meat, fish, or vegetables. Penelope Casas is here to restore the glorious paella to its rightful place as a grain-based meal that will gratify the senses as well as be the centerpiece for easy, elegant entertaining. Casas presents sixty different fascinating paellas, some traditional, some her own creation, showing how easily some of the preparation can be done ahead of time with supermarket ingredients. She includes a superior collection of tapas, the Spanish meal starters, two dozen simple desserts, and a handful of broths and sauces. Her passion for paella, her clear directions, and her creative pairings of fresh ingredients make this unusual cookbook a winner.

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Featured in Healthmonitor at HOME Magazine, Spring 2015 Edition, one of the nation's largest and best award winning consumer health and wellness publications sent to over one million homes. "100 Pounds to Happiness!" - How a Disabled Woman in Her 50's Lost Over 100 Pounds on Her Own - Learn How. This is my journey to lose over 100 pounds on my own, middle aged, without exercise and without cooking, where I found success and better health. It is literally my step-by-step guide showing exactly what I did to reach my goal including adopting a positive mindset and attitude. It includes foods and vitamins consumed at home, advice on how to easily dine out including foods and restaurants, discusses journaling, handling weigh-ins, setting reasonable goals, calling upon past successes to assist now, forgiveness, living in the present and being your own best advocate. Once weight loss goals are achieved, it discusses what to do to adjust your plan for continued success, along with other valuable information. Living with Neuropathy, Fibromyalgia and Sjögrens, in menopause, in my 50's with a slower metabolism, and taking medications that can cause weight gain, I took control back of a life-long food addiction and successfully lost over 100 pounds. Sjögrens and Fibromyalgia brought me great fatigue along with Neuropathy pain, but I changed my mindset, kept a positive attitude and changed my life. Being my own best advocate and watching my health, in the middle of my diet I learned that NSAIDS for Neuropathy pain were affecting my kidneys so I stopped cold using them with the exact same mindset for losing weight and which can help with any health condition. My kidneys have improved and I now use more natural means for pain relief, those natural means also discussed in the book. My story applies to anyone, of any age, health condition and situation to lose and keep off weight, improve health, increase energy, lessen pain, feel better, renew confidence and lead a happier li

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Families that cook together stay together! Chef Antonio knows about family fun in the kitchen. He grew up with family members who cooked, ate, and spent most of their time whipping up delicious dishes together. He fell in love with cooking during those formative years and grew up to become a fabulous chef and a five-star restaurant owner. Now, Chef Antonio shares his favorite family recipes with you and your family in Chicken Soup for the Soul Kids in the Kitchen. He reveals the secret ingredient in Grandpa Joe's Jelly Cookies, inspires budding chefs with Spaghetti Pie, and entices the kid in every adult with Homemade Marshmallows. This unique Chicken Soup for the Soul cookbook is filled with mouthwatering recipes that will have even the youngest family members clamoring to help. Packed inside are kid-friendly recipes, safety and cleanup tips, food-related activities, and charming stories of lessons learned while cooking with loved ones. Delight in other families' accounts of great times spent together in the kitchen, and enjoy the secret family recipes they've shared. The colorful design, fun games, mouthwatering photos, simple step-by-step instructions, and kid-tested, kid-prepared recipes will inspire you and your children to create your own family traditions.

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Mediterranean women live lives free from empty calories, empty diet promises, impossible standards, and a "say no to food" mentality. Thanks to the influence of cooking lessons in her Italian grandmother's kitchen, Melissa Kelly, co-owner and executive chef of Primo Restaurant, has learned how every woman can extract the essence of the Mediterranean spirit and make it uniquely her own. She shares these lessons in Mediterranean Women Stay Slim, Too, along with more than one hundred diverse and mouth-watering recipes, as well as a detailed menu planner. While sampling everything from traditional Hummus to Prosciutto, Fennel, and Pear Salad with Persimmon Vinaigrette, you'll join women in enjoying the timeless, artful Mediterranean way of eating well and living a long, sensuous, beautiful life.

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Ron Douglas reveals the secret recipes from America's restaurants- The Cheesecake Factory, The Olive Garden, P.F. Chang's, Red Lobster, and many more-and shows readers how to make them at home for a fraction of the price. The average American family eats out three or more times per week, which translates into hundreds of dollars spent on food each month. In these hard economic times, families simply can't afford to keep paying these high prices. And Ron Douglas has spent the past five years of his life ensuring that we won't have to. With the help of a test kitchen and more than 45,000 tasters, he uncovered the carefully guarded recipes of the most popular meals at restaurants across the country. With his easy-to-follow steps, families can now enjoy the meals they love most at a price they can actually afford. KFC's Famous Fried Chicken, Chili's Southwest Chicken Chili, Olive Garden's Breadsticks, and Cheesecake Factory's Oreo Cheesecake are just a few of the many famous and delicious recipes included. And because each recipe has been tested by Ron's incredible network of tens of thousands of testers, they are indistinguishable from the originals. These best-kept secrets can save you thousands of dollars a year and will put delicious meals on the table that the whole family will enjoy.

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From his first job scraping trays at a pizzeria at the age of fifteen, Jason Sheehan has worked at all kinds of restaurants across America, from Buffalo to Tampa to Albuquerque: at a French colonial and an all-night diner, at a crab shack just off the interstate and a fusion restaurant in a former hair salon. In Cooking Dirty he tells the story of one man's addiction to the urgency, stress, and adrenalin of minimum-wage kitchen work. His universe becomes 'a small, steel box filled with knives and meat and fire', where the kitchen is a fraternity with its own rites and initiations: cigarettes in the walk-in freezer, sex in the basement, drugs everywhere. Restaurant cooking sets a series of seemingly endless personal challenges, from the first perfectly done mussel to the satisfaction of surgically sliced foie gras. The kitchen itself is a place in which life's mysteries are thawed, sliced, broiled, barbecued, and fried - a place where people from the margins find their community and their calling. Cooking Dirty is a passionate, funny, electrifying memoir of addiction: an addiction to kitchen work. It reveals the hell and glory of restaurant life, as told by a survivor. Jason Sheehan is his own unforgettable central character - edgy, driven, irresistible. Eating out will never be the same again.

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There are ingredients, and then there are Ingredients. An ingredient is what we're used to thinking about in the kitchen - things like tomatoes, tofu or thyme. An Ingredient is what those things are made of. There are millions of ingredients, but only eight Ingredients: Waters, Sugars, Carbs, Lipids, Proteins, Minerals, Gases and Heat. Ingredient isn't a book of recipes - instead, it's about learning to see beneath the surface of food, exposing the moving parts that cause every failure and every triumph in every kitchen. You can apply the mindset laid out in Ingredient to any recipe or technique, regardless of your skill level or how you like to cook. Home cooks will feel ready to take on any recipe, and restaurant cooks will feel prepared for anything that comes out of the fire. Beginners will have a lifeline if something goes wrong, and masters will improve dishes they've been cooking for years. Fans of old-school cuisine will understand classic preparations like never before and the innovation-minded will advance the art of cooking even further. Renowned culinary scientist Ali Bouzari illuminates the elemental world of food and unlocks the secrets of ingredients in a lively, engaging and accessible way that dramatically changes the way we look at our food.

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As a nation, we are beginning to understand the lesson behind that old maxim, "you are what you eat." As "locavore" becomes part of our everyday vocabulary and food critics continue to give West Coast cuisine accolades for its freshness and sustainability, West Coast Road Eats will show how why we eat - and where we eat it - matters more than ever. West Coast Road Eats will be the definitive guide to the cuisine of the West Coast. Part guidebook, part travelogue and part history lesson, this book will be a love letter to the seafood shacks, farm stands, taquerias, ice cream parlors, burger joints, wineries, and more that make up our unique edible ecosystem. West Coast Road Eats will offer a native's list of the dozens of extraordinary restaurants that dot our freeways and scenic byways, from the Canadian border to Los Angeles. The book will also include suggested itineraries, overviews of major cities with trips that depart from them, and sidebars covering everything from captivating food factory tours to instructions on how to pick the best produce at any farm stand. This won't be another book of disjointed restaurant reviews, however. At its heart is the unfolding highway - the enduring image of the American West. The restaurant reviews will celebrate the spirit of the open road and put each pit stop into geographical and culinary context for the reader. The ingredients are the cuisine, and West Coast cooking is not defined by the staid regional boundaries that confine our Eastern counterparts, but by our history of migration and conquest, our endless skyways and sprawling landscapes, and above all, by the pleasures and possibilities of the open road.

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SEDUCED BY MISTAKE by Sandra Sinclair When Amy gets a gift certificate to a fancy restaurant, she looks forward to treating herself to a relaxing evening. The evening, however, becomes even more a treat when she meets a rich, handsome man, Collin. Although she has never seen him before, he seems to know her and with his charms, he easily seduces her. .But what will happen when they both find out he has mistaken her for the wrong woman? - This ebook also includes the hot novelette: PRINCE CHARMING AND THE LITTLE GLASS BRA by Annette Archer At the age of eighteen, Christina is living a life of misery with her aunt. She knows she wont ever amount to anything. Her aunt has told her so, many times. She does all the chores in the house and the cooking and the shopping and everything else that needs doing. She has no friends. Her boyfriend just dumped her. But thats life. Thats the way its always been for her, and thats the way it always will be. Or so she thought. Into her life comes a tall, handsome rich man. Immediately, Christinas view of her world and herself changes. Is it possible that she could find love? Is it possible that she might have more than what her aunt has given her for all these years? Hired as a dogsitter for one of the richest men in town, Christina begins to see a world that she has been denied. And more than that, she begins to see the value inside herself. WARNING: This 17,975-word bundle is a steamy read that features explicit scenes of passionate lovemaking and may be too much for some readers to handle!

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An alluring, evocative summer voyage on the Mediterranean and into the enchanting seaside towns of France and Italy by a young American chef aboard an Italian billionaire couple's spectacular sailing yacht. Having begun his cooking career in some of New York's and San Francisco's best restaurants, David Shalleck undertakes a European culinary adventure, a quest to discover what it really means to be a chef through a series of demanding internships in Provence and throughout Italy. After four years, as he debates whether it is finally time to return stateside and pursue something more permanent, he stumbles upon a rare opportunity: to become the chef on board Serenity, the classic sailing yacht owned by one of Italy's most prominent couples. They present Shalleck with the ultimate challenge: to prepare all the meals for them and their guests for the summer, with no repeats, comprised exclusively of local ingredients that reflect the flavors of each port, presented flawlessly to the couple's uncompromising taste-all from the confines of the yacht's small galley while at sea. Shalleck invites readers to experience both place and food on Serenity's five-month journey. He prepares the simple classics of Provençal cooking in the French Riviera, forages for delicate frutti di mare in Liguria to make crudo, finds the freshest fish along the Tuscan coast for cacciucco, embraces the season of sun-drenched tomatoes for acqua pazza in the Amalfi Coast, and crosses the Bay of Naples to serve decadent dark chocolate-almond cake at the Isle of Capri. Shalleck captures the distinctive sights, sounds, and unique character of each port, the work hard/play hard life of being a crew member, and the challenges of producing world-class cuisine for the stylish and demanding owners and their guests. An intimate view of the most exclusive of worlds, Mediterranean Summer offers readers a new perspective on breathtaking places, a memorable portrait of old world elegance and life at sea, as

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Here from the celebrated California restaurant Big Sur Bakery is a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmersand the food that makes the Big Sur Bakery unique. Tucked behind a gas station off California's legendary Highway 1, the Big Sur Bakery is easy to miss. But don't be fooled by its unassuming locationstumbling across the Bakery, as countless visitors have done on their way up and down the Pacific Coast, will make you feel as if you've discovered a secret: a gem of a restaurant where the food, people, and atmosphere meld together in a perfect embodiment of the spirit of Big Sur. The three restaurant owners, chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson, escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredientsseasonal and often locally producedshine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle's great desserts, whether it's a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries. But this is more than a cookbook; it's a yearlong glimpse into what it's really like to live in Big Sur, introducing the people and places that make the restaurant's renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant's most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the exp.

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In 1997, Sondra Bernstein opened the doors to the first girl & the fig restaurant, showcasing her love of locally grown ingredients and her passion for French food. She named her restaurant for the fruit that symbolizes passion: the fig. Now with three restaurants in Sonoma County and with chef John Toulze at the helm, the girl & the fig restaurants are not only local favorites but also captivate thousands of visitors every year. In the girl & the fig Cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant, Bernstein offers an inspired collection of simple, yet sophisticated recipes from the restaurant, featuring the finest, freshest ingredients. These are restaurant-quality recipes adapted for the home kitchen, with dishes for beginners as well as experienced cooks. Bernstein brings the culinary traditions of France to the California wine country. The author's devotion to seasonal ingredients is wonderfully apparent in every recipe-from the savory appetizers, soups, salads, and large plates to the innovative desserts. Starters such as Heirloom Tomato Gazpacho, Cauliflower Gruyère Soup, Shrimp and Salmon Cakes, and Grilled Asparagus Salad with Lemon-Thyme Vinaigrette make the most of the region's bounty. Large plates such as Grilled Salmon with Lavender Beurre Rouge, Pan-Seared Scallops with Orange-Tarragon Beurre Blanc, Wild Mushroom Risotto, and Grilled Pork Chops with Apple Cider Sauce make wonderful main courses, while French classics like Coq au Vin and Duck Confit with Lentils, Applewood Smoked Bacon, and Cabbage will comfort you on a cold winter's night. Side dishes that can complement a large plate or be eaten alone include Braised Fennel, Citrus Pearl Couscous, Apple-Yam Gratin, and buttery Basil-Scented Potato Cakes. Bernstein's desserts range from the sinfully scrumptious (Chocolate Pots de Crème and Lavender and Wildflower Honey Crème Brûlée) to the unique (Roasted Figs with Honey and Vanilla Ice Cream and Warm Fig and Thyme

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Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

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Acclaimed pastry chef Dannielle Myxter shares her secrets and cooking skills for preparing and presenting a variety of delicious Sweet Addition recipes. Located at the foot of the Cascade Mountains in historic Gilman Village Issaquah, Washington the Sweet Addition Bakery, Candy Store & Restaurant has been creating exceptional pastries, desserts and menu fare for over 17 years. Their commitment to fresh and whole ingredients and their passion for truly great cooking continues to inspire both locals and visitors internationally. Printed Recipe Cards.

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Our pastry rings are made of heavy gauge stainless steel and are designed for baking and stacking. A pastry ring is a handy baking accessory which can be used to shape pastry and hold it together during baking or assembly. When a pastry ring is used in baking it holds the pastry as it bakes ensuring that it bakes into a specific desired shape rather than a blob. Stacks are a spectacular way to present food and will earn you a reputation as a restaurant-style cook They can also be used to create a molded tower of stacked savory food items for an interesting presentation at the table. Typically you will layer a cooked starch such as pasta couscous rice potato mashed beans or polenta with vegetables and fish poultry meat or cheese. The cooked starch forms a very good binder. For the layers to show up well for serving they should not be too thin. Press each layer down firmly so that the stack holds its shape well when you remove the ring. Use a wide spatula to transfer the stacks sill in the ring to the plates. Remove the ring carefully just before serving. Stacks are very easy to master. Theyre a great way of transforming an otherwise ordinary plate of food into an eye-catching and extraordinary meal. Try the technique tonight with yesterdays leftovers or even with whatever standard meal you were planning. It will set you off in a whole new direction in food presentation. 18/8 stainless steel Dishwasher safe

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Our pastry rings are made of heavy gauge stainless steel and are designed for baking and stacking. A pastry ring is a handy baking accessory which can be used to shape pastry and hold it together during baking or assembly. When a pastry ring is used in baking it holds the pastry as it bakes ensuring that it bakes into a specific desired shape rather than a blob. Stacks are a spectacular way to present food and will earn you a reputation as a restaurant-style cook They can also be used to create a molded tower of stacked savory food items for an interesting presentation at the table. Typically you will layer a cooked starch such as pasta couscous rice potato mashed beans or polenta with vegetables and fish poultry meat or cheese. The cooked starch forms a very good binder. For the layers to show up well for serving they should not be too thin. Press each layer down firmly so that the stack holds its shape well when you remove the ring. Use a wide spatula to transfer the stacks sill in the ring to the plates. Remove the ring carefully just before serving. Stacks are very easy to master. Theyre a great way of transforming an otherwise ordinary plate of food into an eye-catching and extraordinary meal. Try the technique tonight with yesterdays leftovers or even with whatever standard meal you were planning. It will set you off in a whole new direction in food presentation. 18/8 stainless steel Dishwasher safe

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