Cooking: reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants

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'This book is as good for slavering over as it is to cook from' - Nigella LawsonJustin Gellatly is one of Britain's best bakers. Head Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts. In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats ranging from the classics (madeleines, croquembouche, sourdough starter and bread), to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts, blood orange possets, deep fried jam sandwiches) to the uniquely original (fennel blossom ice cream, crunch in the mouth, courgette and carrot garden cake).With over 150 recipes covering bread, biscuits, buns and cakes, hot, warm and cold puddings, ice cream, those doughnuts, savoury baking and store cupboard essentials, Bread, Cake, Doughnut, Pudding, is full of recipes you'll want to make again and again.'I have always loved eating his bread and cakes, and his the doughnuts are the best in the world. Fabulous book' Angela Hartnett'Having always hugely enjoyed eating the seemingly endless, singular delights of this talented and very good baker, it is a boon and a half to know at last how Justin makes these so very, very delicious things' Jeremy LeeHead Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts, and has just opened a new bakery, Bread Ahead, in Borough Market. Justin Gellatly is the co-author, with Fergus Henderson, of Beyond Nose to Tail: A Kind of British Cooking.

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Calcutta has always been Bengal's kitchen. This is the city where the distinctive and subtle cuisine of Bengal has met and danced with culinary influences from all over the world, brought in by wave after wave of colonizing rulers. Calcutta's cuisine has been enriched by cooking methods, styles, ingredients and tastes from countries as far apart as China and Britain, from cultures as dissimilar as Mughal and Dutch, and cooking styles as varied as Avadhi and Syrian. The restaurant Oh! Calcutta captures this unique cuisine, serving flavours and tastes per-fected over generations. With the signature recipes in this book, you can recreate these unforgettable dishes in your own kitchen and enjoy the delicious legacy of a city that keeps reinventing itself.

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This certified-organic pearled wheat grain comes from Italy, specifically the Mugello region of Tuscany. Farro, also known as Emmer Wheat, is the world's original grain from which all others derive, including rice, barley, wheat and rye. Because it is hard to grow, farro almost became extinct after World War II. However, it is now making a big comeback, especially in Italy, where the top restaurants feature it in soups and side dishes. It has a pleasant nuttiness and a hearty texture. Naturally high in fiber, protein, and B-vitamins, it is also very low in gluten, which is good for those who have an allergy. Farro grains look like brown short-grain rice, but each grain retains a firm, chewy texture even after cooking.

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Athena Brands has been in business since 1980 and is a leading provider of portable appliances, self-powered safety products, and specialty gourmet products. All items are designed with safety and quality in mind at an affordable price. Whether outfitting your camp kitchen, home kitchen, restaurant, or even cooking in your car or truck, the Max Burton brand has a portable butane gas or 12-volt appliance for you. Our safety solutions will help keep you safe and connected in an emergency, with items that require no batteries. When the power is out, look to the Wind N Go and SolaDyne brands for dynamo and solar products for light and communication with the outside world. At Athena, we are always growing and changing to bring you the products you need. This laptop bag is designed with security and safety of your laptop in mind. Water resistant it is fleece lined to protect the contents from scratches while the thick neoprene material absorbs and insulates your laptop from shock and the environment Dimensions - 15.3 x 10.6 x 1.9 in. Material - 70 Percent Neoprene 15 Percent Nylon 15 Percent Polyester. All materials are SGS standards Compliant assuring the safety and quality of the products. Specification - Fits up to 13 in Laptops. Notice - Machine wash cold. Do not iron. Do not use solvents to clean. Color - Tenderness

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The ProFire 27" Cart Gas BBQ Grill will bring restaurant quality grilling to your backyard! This cart mounted grill can be rolled anywhere are the yard or patio so you can grill anywhere! With four castor wheels this grill is portable. This grill comes complete with commercial grade stainless steel construction with 5/16" stainless steel cooking grids, burners and flavor plates that heat evenly. The electronic multiple spark ignition will allow you to start up the grill quickly while the dual purpose thermometer will allow you to cook at the perfect temperature. The stainless steel smoker tray will allow you to try a different type of grilling and add some flavor to your favorite dishes. With side shelves you will have ample space for prepping your favorite foods. The Rear Broiler & Rotisserie has an infrared burner that heats up fast to quickly seal the meat for juicier and more moist results. The broiler offers an additional 11,500 BTUs and the stainless steel rotisserie supports up to 50 lbs. Material: Stainless steel. Type: Cart Mount. Fuel Type: Natural Gas Propane. Width: 27". Depth: 24.5". Height: 10". Grilling Surface Area: 525 sq. in. Cooking Power: 44,000 BTUs Main Burner 11,500 BTUs Rear Burner. Infrared Burner: Optional. Items included: 5/16" cooking grids, flavor plates, electonic spark ignition, dual purpose thermometer, smoker tray. Unique feature: Natural gas model comes with 12' hose and quick disconne.

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Winner of Best Literary Food Writing (in English) category at the World Cookbook Fair, this is a lively journey discovering Ireland's food, people and music. If Peta hadn't known of her Irish ancestry, her love of potatoes would have betrayed it. Peta always connects with a place through its food, and in visiting the country of her forebears she set herself a difficult task. But it didn't take long for Peta to find the world-class restaurants hidden up windy cobbled streets, to savour the delights of grand country cooking, high-quality primary produce and seafood from sleepy fishing villages. She dances her way between such traditional fare as Guinness, barmbrack and black puddings and refined fusion dishes of roasted tomato and goat cheese charlotte with lentils and basil oil and cured wild salmon topped off with slugs of fine Irish whiskey. In this wonderful account of travelling through Ireland, Peta searches for its gastronomic heartland, introduces her intriguing relatives, discovers her love of music is intricately intertwined with Irish social life and eating habits, and spins tales both traditional and true.

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THIRD PERSON PERSPECTIVEEmergency and the White Crystal shows how sometimes we are not safe by just calling 911. There are many real heroes who put their lives on the line in the police, fire, and EMS. The main character, Jack Lafoot, just graduated Emergency Medical Technicians training school. He is ready for the real world in the EMS. Jack lives alone in a second-floor apartment on the floor above Eleanora Dunn, a sweet old woman. His girlfriend Shelly Straight is a longtime partner and lover since high school. Her mother Emily Straight is the emergency room head nurse at the Jem City General Hospital. Her father John works in a warehouse down by the waterfront docks. Jack and Shelly's nights out for fun are few, but they manage to enjoy their times at Alley Burger restaurant. Jack starts his new job the next morning as an EMT on the city ambulances. He meets his coworkers. First, there is Roy the dispatcher, his new partner Mike Zaber, and Captain Black their boss. Jack breaks into the EMS as he learns about life and death. Jack and Mike become a tight crew, one of the best in the city, saving lives. One day an illegal drug lab blew up causing a deadly warehouse fire, killing the "cooks," who manufactured methamphetamines, street-named white crystal. Frankie and Lasalle Sabelly, brothers, who oversaw the operation, blamed the EMS people for not saving their people's lives. They claimed restitution against the law and EMS. Jack and Mike happened to be number one on the mob hit-list. The East Coast cartel mobsters held a meeting to scheme, and plan their hits. Jack and Shelly's future is put on hold, as the couple was kidnapped and ransomed for a very large sum of money. Detective Dan Demarco and Detective Brian Leman are called in to solve this huge problem, as Jem City is in turmoil over the mob's claim for retaliation against the authorities.

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Barrafina brings you brilliant tapas-style recipes from Sam and Eddie Hart and Nieves Barragan Mohacho, creators of the best Spanish restaurants in LondonWhen Sam and Eddie Hart opened Barrafina, their no-reservations tapas bar and restaurant in London's Soho, they had no idea how successful it would be. Eight years, two more branches and one Michelin star later, Barrafina is always packed, always stylish, always lively. And so is the food: together with their Basque-born head chef Nieves Barragan Mohacho, the Harts are cooking the best Spanish food in London today. In this cookbook they share their secrets and recipes: this is not difficult, fancy restaurant food, but gutsy, fresh, sometimes delicate, sometimes hearty food, that a home cook will be able to prepare easily. First, there is food to eat with your hands: fried pimientos de Padron, salt cod fritters and delicias, the Spanish equivalent of Devils on Horseback. Then cold meats; on to fish and shellfish - from simple razor clams on the grill, to more sophisticated dishes such as turbot with cavolo nero; rice dishes and paellas; big dishes of roast and braised meat - from suckling pig for a special occasion to rabbit stew or roast cumin-rubbed pork with quince sauce; and desserts in the form of chocolate and almond tarts, cakes and the classic Crema Catalana. There is everything here to help you recreate great Spanish food at home. With over 120 recipes, Nieves, Sam and Eddie will whisk you through step-by-step instructions, showing you everything, from how to make the more difficult things, such as arrocina beans with chorizo, morcilla and pork belly, to how to cook a simple but perfect tortilla.'Possibly the best Spanish cookbook ever' Rachel Cooke, Observer Food Monthly'Barrafina! A joy! Nieves's food and Sam and Eddie's charm: now with this splendid book you can do it at home' Fergus Henderson'Barrafina is a tapas bar and the best of its kind. the food is fantastic' Giles Coren, The Times

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According to their friends, Tom and Pippa Drummond have the perfect existence - a great lifestyle, a lively marriage, and a great kid in Tally. In their late thirties, living in a converted barn on the edge of the Sussex Downs, Tom is a partner in 'The Pelican', a restaurant in Axbury Minster, and Pippa, after a short career as a cook, grows herbs for sale locally and brings up sixteen-year-old Tally - a lively blonde with her head screwed firmly on to her shoulders. A rare summer holiday is planned - an idyllic retreat in the Italian hills. Tom takes time off from the restaurant, Pippa leaves her herbs in the charge of a dotty neighbour, and Tally takes a break from the two men in her life - fast-living Alex and the plodding, persevering 'Blip'. Tuscany is everything they hoped it would be - cicadas in the trees, the scent of sage and citrus and suppers under the stars. But their joy is short lived. Overnight their lives, their circumstances, their very identities are suddenly altered, and life will never be the same again. From being the envy of their friends, the Drummonds are plunged into a world that nobody would wish upon them.

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From the creator of the first affordable sous vide machine comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology (the process of slow cooking ingredients to perfect tenderness using immersion circulation) to achieve restaurant-quality dishes, regardless of skill level. Sous vide has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection, but until recently home cooks were unable to re-create these at home due to the restrictive cost and size of the sous vide machine. Now, with the advent of portable and affordable sous vide machines, this method is fast becoming one of the hottest trends in home cooking. Sous Vide at Home, by the CEO and founder of Nomiku-which produces the best-selling machine on the market-offers a much-needed accessible cookbook for a diverse audience, from home chefs to tech-minded millennials. The elegant design paired with recipes such as Halibut Tacos with Avocado Crema, Pomegranate Molasses Short Ribs, and Lemon Saffron Tart, makes Sous Vide at Home both essential and timeless. From the Hardcover edition.

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The FireDisc Mini has all the outstanding qualities of the 36" waist high FireDisc, but is 24" Tall, lighter, and is made for the ultimate in portability. The FireDisc Mini has been powder-coated at 450 to withstand the elements and will not rust, dent, or break. The FireDisc Mini is designed to be cleaned easily and the cooking surface will mature over time to achieve an incredible "Chef" and restaurant quality "seasoned effect" that will get even better each time you cook. The FireDisc Mini comes with a 1-year warranty and is designed to last a lifetime. The FireDisc Mini folds up easily and is extremely compact for a heavy duty grill. It will fit neatly in any small automobile, large truck, apartment, RV, or canvas duffel bag. The FireDisc Mini is also great for anyone who wants a smaller version of the popular larger model. It also works great for sitting around tailgate parties, and never having to get up, spill your beer while flipping your burgers, everything is at your level at a seated position with the FireDisc Mini. Additionally, this is a great store-away, home grilling machine. It is the ultimate charcoal and gas-grill addition or replacement. We encourage anyone on the go to pick up a portable FireDisc Mini. The FireDisc Mini operates with both a small and large propane tanks, making lighting and cleanup super easy.The FireDisc Mini will also burn 2 hours on a small single 16.4 oz. propane tank. Pack a few, save money, and use a FireDisc Mini on the go. The FireDisc Mini is the number one choice in quality cooking mixed with super portability and adaptability. Get your original FireDisc Mini today. Specifications: Color: Red. 22" Disc diameter. 24" Tall. 2 1/2 inch "HR" Heat Ring. 69.08" Disc circumference. 4" Disc Grips - durable welded handles. LP regulator works with a16.4 oz. propane tank. Adaptable to a 20 lb. propane tank. Holds up to 5 Gallons of water. Powder coated. Will not rust. Sure Flame Burner is a 4" in diameter and 9" in length. Flexible Stand. Adapts to any uneven surfaces. 3 piece Heavy Duty carbon steel construction. Folds to 31" max Height in any automobile in a 5" wide space. Portability. Lays flat for easy storage in the car trunk, SUV rear, or truck bed. 1 minute cleanup. Hose off, dry, and wipe with oil in seconds (We do not recommend using soap). Surface cooking flavor improves with age -"Seasoned Effect". No screws, nuts or bolts to worry about.

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Night after night, chefs and their crews are able to multitask and produce in a way that puts deskbound workers to shame. In Work Clean, Dan Charnas uncovers their secret: mise-en-place - the organizational system that transforms the lives of its practitioners through focus and self-discipline. Through interviews with top chefs working in professional kitchens all over the world, culinary students, line cooks and restaurant employees, Charnas reveals the ten major principles of mise-en-place - including 'Arranging spaces', 'Finishing actions' and 'Slowing Down to Speed Up' - and demonstrates how they can be used to boost productivity in all aspects of life.

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'Memorable Meals with Quilty' is a book of seven short stories about the love of food and wine. It is a romantic look at dining on the grand scale, harking back to when people ate extravagantly. Quilty, a man of considerable size and personality, is at the end of his life, so he enlists our narrator, Sprite, to join him on his final quest, revisiting his favourite haunts for one last meal. Each whimsical journey is an epicurean delight, and through the use of fictional restaurants a particular style of cuisine is championed. Quilty, the passionate gourmet, passes along interesting and informative tidbits from his long experience to our storyteller. No meal, however, is truly memorable without the addition of a little humour and pathos. So the recipe for each story is a sprinkling of nonsense, a dash of sorrow, and a final touch of folly. Award winning Thai Artist Ohm Pattanachoti has contributed drawings for each story. Stories include:-'The Last Champion of Escoffier' reminds people of the important contribution this famous chef has made to modern cooking, and at the same time we discover Quilty's passion for food and wine came about as a result of unrequited love.'A Tuscan Tarantella' turns out to be more than a feast celebrating one of Italy's finest food areas, we learn of Quilty's amazing ability to dance.'A Greek Drama' finds Quilty caught in a clash between traditional cooking and modern interpretation, and in true Hellenic fashion, catharsis results.'A Chinese Rebellion' - It's not just the Peking Duck that gets a roasting in this Cantonese feast when Quilty loses his temper.'Lunching with Carmen' - Back on his feet after suffering a mild heart attack Quilty makes a nostalgic visit to a famous Spanish restaurant, and despite the fact it has changed with the times the presence of the owner's fiery daughter ignites youthful passions.'Divine Wind' - Quilty, confined to quarters as a result of a minor stroke, gets his old friend Yoshi Agastuma to cook a Japanese lu

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For over 80 years, Paderno (Italy) has been a leading company in the manufacturing of professional cookware and kitchen utensils. The company is constantly engaged in enhancing the quality of its products and consistently complies with the most recent laws relating to public health and safety. For this purpose, the new factory in Orfengo, Novara, near Milan, is equipped with a modern laboratory with high technology instruments (X-rays, atomic absorption, etc.), which enables Paderno to carry out its own chemical tests on the raw materials used and check their conformity to the standards required. Special attention is paid to the environment and to general safety. The depth and flared sides of this pan make it easy to cook paella as the shape encourages the quick evaporation of liquid. The pan is made of thick non-stick aluminum with multiple layers of non-stick coating- Paderno s precise heat control durability ease of use and classic design make it ideal for both home and restaurant use. Our Paderno brand cookware is backed by an exceptional 25 Year Warranty.

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Acclaimed pastry chef Dannielle Myxter shares her secrets & cooking skills for preparing & 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 & menu fare for over 17 years. Their commitment to fresh & whole ingredients & their passion for truly great cooking continues to inspire both locals & visitors internationally.

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Nutrition Cookbook: Clean the System With Healthy Juicing and Detox The Nutrition Cookbook contains healthy diet plans, healthy eating tips, and easy healthy recipes. There are enough healthy eating recipes to plan the diet menu for healthy dinners, lunches, and breakfasts. The main reason for the nutrition cookbook is to give you cooking recipes for a balanced diet and a list of healthy foods you can take to the grocery store. The first section of the Nutrition Cookbook covers Detox Recipes with these chapters: What is Detox Diet, Benefits of Detoxifying, Helpful tips for Detox Diet Success, Before You Go on a Detox Diet - Helpful Preparation Tips, What Should You Eat, What You Should Not Eat, Foods that Offer the Best Detoxification Punch, Detox Diet Breakfast Recipes, Detox Diet Soup and Salad Recipes, Side Dish Detox Recipes, Main Dish Detox Diet Recipes, Detox Drink and Detox Smoothie Recipes, Detox Diet Snack and Appetizer Recipes, Detox Diet Dessert Recipes, and a Detox Diet 7 day Meal Plan. Even joy recipes like Detox Pumpkin Pie, Homemade Chocolate Pudding, and Delicious Peach Bake Dessert. The second section of the Nutrition Cookbook covers a juicing guide with these chapters: What is the Juicing, Benefits of Juicing, Helpful Tips to Simplify Juicing for Weight Loss, Delicious Juicing Recipes for Any Meal, and Your 7 Day Juicing Diet Meal Plan. Included are these recipes: Pumpkin Pineapple Juice Recipe, V-8 Flavored Juice Recipe, Green Juice with a Hint of Sweetness Recipe, Fruity Cleansing Juice Recipe, Delicious Tropical Papaya and Pineapple Juice Recipe, Pear, Apple, Blueberry Juice Recipe, Antioxidant Mixed Berry Juice Recipe, Kiwi Strawberry Energy Boosting Juice Recipe, Cucumber and Tomato Immune Boosting Juice Recipe, and many more.

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Add inspired colour to breakfast, lunch and dinner with the Barel Melamine Tumbler, 450ml from Barel Products, perfect for keeping your whole family hydrated.

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The Diet Guide is a guide to three different diet plans the comfort food diet plan, the anti inflammation diet, and the blood type diet. The guide will help by listing diet recipes including anti inflammatory diet foods and comfort food ideas as well as recipes for blood types. The Diet Guide features these sections: comfort Food Diet, Comfort Food What Is It, Comfort Food Breakfast Recipes, Comfort Food Lunches, Comfort Food Dinners, Comfort Food Dinners, Comfort Food Desserts, Your Comfort Food Meal Plan, Eating with Comfort in Mind, Comfort Food A summary, Blood Type Diet, What the Opposition Says About Blood Type Diets, Blood Types, Blood Type O Diet, Blood Type A Diet, Blood Type B Diet, Blood Type AB Diet, Blood Type Recipes, Blood Type O Recipes, Blood Type A Recipes, Blood Type B Recipes, Blood Type AB Recipes, Anti Inflammatory Diet, the Anti Inflammation Diet, Tips for Cooking and Eating Right When on the Anti Inflammatory Diet, Are You Cooking Right, and Delicious Anti Inflammatory Recipes. A sampling of the included recipes are: Grilled Chicken Cranberry Spinach Salad, Quinoa and black Beans, Nutty Baked Yellow Delicious Apples, Veggies and Goat's Cheese Dip, Italian Chicken Breasts, Cheese Ball with Herbs, Simple Ham and Chicken Casserole, All American Diner Cheeseburger, Texas Style French Toast, All American Macaroni and Cheese, Easy Pork or Lamb Chops, Stick to Your Ribs Shepherd's Pie, Simple Angel Food Cake, Chicken and Bean Stew, Salmon with Eggplant, Spicy Beets and Vegetables, Steak and Mushrooms, Savory Chicken and Wild Rice, Black Bean Huevos Rancheros, Lime and Cilantro Tofu, and Fruit Salad.

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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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