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Author: Jimmy Williams Publisher: ISBN: 9781448755011 Category : Cooking (Vegetables) Languages : en Pages : 0
Book Description
A step-by-step guide to designing, planting, and tending a vegetable garden, with information on harvesting, and recipes for cooking homegrown vegetables and fruits.
Author: Jimmy Williams Publisher: ISBN: 9781448755011 Category : Cooking (Vegetables) Languages : en Pages : 0
Book Description
A step-by-step guide to designing, planting, and tending a vegetable garden, with information on harvesting, and recipes for cooking homegrown vegetables and fruits.
Author: Abra Berens Publisher: Chronicle Books ISBN: 1452169373 Category : Cooking Languages : en Pages : 467
Book Description
2020 James Beard Award Nominee – Best Cookbooks – Vegetable-Forward Cooking Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit A how-to cook book spanning 29 types of vegetables: Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference. You will never look at vegetables the same way again. Organized alphabetically by vegetable from asparagus to zucchini, each chapter opens with an homage to the ingredients and variations on how to prepare them. With 300 recipes and 140 photographs that show off not only the finished dishes, but also the vegetables and farms behind them. If you are a fan of Plenty More, Six Seasons, Where Cooking Begins, or On Vegetables, you'll love Ruffage . Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways as a side or a main meal. Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy. Mouthwatering recipes include Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon, Blistered Cucumbers with Cumin Yogurt and Parsley, Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs, Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice, Poached Radishes with White Wine, Chicken Stock and Butter, and much more.
Author: A. D. Livingston Publisher: Rowman & Littlefield ISBN: 149304527X Category : Cooking Languages : en Pages : 241
Book Description
Frying and sautéing steaks, fish, and other foods in a skillet may seem like a simple procedure, but with a careful eye to the different techniques, one can easily make a dish go from ordinary to extraordinary. In Mastering the Skillet, A. D. Livingston demonstrates that if you enjoy good eating and take pleasure in your cooking, a skillet may be the only pan you need. Cast-iron pans are a favorite for Livingston and he shares all of his favorite cast-iron cooking recipes in this book. Livingston also goes into complete detail for seasoning and care for one of the world’s most perfect skillets. With chapters on: * Skilletmanship * Beef and pork * Burgers * Poultry and fowl * Venison and game * Fish and shellfish * Skillet vegetables * Skillet breads * Breakfasts * Skillet gravy * Cast-Iron Skillet Specialties Featuring more than 150 delicious recipes—with complete, easy-to-follow cooking instructions for such treats as Sumac Trout, Cross Creek Crackling Bread, Versatile Venison Burgers, Steaks Cognac, and Sopchoppy Pancakes—A.D. Livingston’s Mastering the Skillet is ideal for both novice and advanced chefs.
Author: Daniel Shumski Publisher: Workman Publishing Company ISBN: 1523500190 Category : Cooking Languages : en Pages : 224
Book Description
Discover a new world of cast-iron cooking. From Dan Shumski, who last applied his out-of-the-box food-loving sensibility to Will It Waffle?, here are 53 surprising, delicious, and ingenious recipes for the cast-iron skillet. Savor the simplicity of Toast with Olive Oil and Tomato, because you just can’t achieve that perfect oil-toasted crust in a toaster. For Homemade Corn Tortillas, no special equipment required—use the pan to flatten and cook them. (Then serve your tortillas with Single-Skillet Carnitas or Charred Tomato Salsa—or make Chilaquiles.) Take popcorn to another level with clarified butter. Enjoy a Spinach and Feta Dip that stays warm from the residual heat of the pan. Plus pastas that come together in one skillet—no separate boiling required; perfectly charred roasted vegetables; beautiful breads and pizzas; and luscious desserts from a giant chocolate chip cookie to the sophisticated Layered Crepe Torte with Dark Chocolate and Raspberry Jam. Includes detailed information on buying, seasoning, and caring for your cast-iron skillet—and turning it into a nonstick kitchen workhorse.
Author: Cider Mill Press Publisher: Cider Mill Press ISBN: 1604337672 Category : Cooking Languages : en Pages : 224
Book Description
Discover the rich culinary heritage of the South with America’s favorite heirloom kitchen staple—the cast-iron skillet! Discover the rich flavors and culinary heritage of the American South with The Southern Skillet Cookbook. Southern cooking and cast-iron go hand in hand, so there's no better way to recreate these heirloom dishes than with the help of everyone’s favorite kitchen tool, the cast-iron skillet. Each recipe is created with your cast-iron skillet in mind, and we’ve even included gluten-free and vegetarian variants for a number of dishes, making this the definitive cast-iron Southern cooking companion. Packed with all the classics as well as new twists on old favorites, these delicious, stick-to-your-ribs dishes are sure to be a hit with the entire family. Southern Skillet features gorgeous food photography, tips and tricks for the care and keeping of your cast-iron tools, and a wide range of recipes for every meal, occasion, or mood. Here is just a taste of the recipes you’ll find in this gorgeous, gift-worthy book: *Cheesy Grits *Pecan Sticky Buns *Country Fried Steaks and Gravy *Carolina Crab Cakes with Remoulade Sauce *Fried Chicken *Cajun Blackened Tilapia *Bacon Cheddar Cornbread*Stuffed Tomatoes *Creamy Succotash *Spicy Shrimp and Grits Bites *Gluten-Free Biscuits*Sautéed Collard Greens *Fried Okra *Sweet Potato Pie *Chocolate Bourbon Pecan Pie *Bananas Foster *Peach Biscuit Cobbler …and many more! Southern Skillet is the perfect pick for budding chefs and experts alike.
Author: Dominique DeVito Publisher: Cider Mill Press ISBN: 1604337478 Category : Cooking Languages : en Pages : 256
Book Description
A tantalizing collection of over 250 recipes tailor-made for the ultimate cooking tool: a cast iron skillet. Complete with gorgeous, full-color photographs and a wide range of recipes covering breakfast, lunch, dinner, and everything in between (even decadent desserts!), this definitive cast iron skillet cookbook is a must-have. While the broad variety of original recipes will appeal to seasoned chefs, chapters dedicated to the care and keeping of your cast iron skillet make this cookbook perfect for newcomers to this booming culinary trend, as do the easy to follow step-by-step recipes.
Author: Bernard Guillas Publisher: Rowman & Littlefield ISBN: 1493016334 Category : Cooking Languages : en Pages : 352
Book Description
Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Ron Oliver and Bernard Guillas of the prestigious and popular Marine Room in La Jolla, California, are back at it again with this stunning seafood cookbook. The more than 120 delectable fish, shellfish, and crustacean recipes are organized by species and accompanied by expert tips on selection and preparation as well as engaging anecdotes and stories conveying the Chefs’ culinary expertise and insatiable cultural curiosity. With an eye to making cooking seafood both easy and rewarding, the recipes are high in nutrition, low in fat, and astounding in flavor. Inspired by their travels around the globe, these passionate chefs have created such imaginative combinations as: Ahi Tuna Tiger Eye with Spicy Cashew Sauce, Quick Easy Bouillabaise, Shrimp Andouille Lollipops, Leek Parsley Coated Halibut with Oven Roasted Tomatoes, and more. Each dish is beautifully photographed in full color by top photographer Marshall Williams.
Author: Jimmy Williams
Author: Jimmy Williams
Author: Jimmy Williams
Author: Abra Berens
Author: Carol Deppe
Author: Renee Pottle
Author: A. D. Livingston
Author: Daniel Shumski
Author: Cider Mill Press
Author: Dominique DeVito
Author: Bernard Guillas