Altri libri che potrebbero interessarti

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  The Animal Farm Buttermilk...

  Diane St. Clair

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  “Through her recipes, devoted entirely to what she describes as the ‘elixir of the human race,’ Diane draws you into the rhythms of life on a farm.” —Thomas Keller, The French Laundry For anyone who’s enjoying a return to real food, true buttermilk remains one of the great, undiscovered pleasures. Many people enjoy organic produce, grass-fed meats, and artisan breads, but “real” dairy has been slower to reach a wide market. In fact, dairy products have long been pasteurized and homogenized into bland tastelessness, with no regard to where the product came from or how it was made. On Animal Farm in Orwell, Vermont, Diane St. Clair takes butter and buttermilk production to a new level. The Animal Farm Buttermilk Cookbook explains her techniques, from animal husbandry and land management, to her creamery processes. Here you’ll learn how to make your own butter and buttermilk at home, and then experiment with the fabulous ways in which buttermilk enhances food flavors and textures. You’ll also find practical but unique recipes for using buttermilk—everything from buttermilk doughnuts dipped in maple syrup, to salmon chowder, buttermilk ricotta gnocchi, and harissa buttermilk salad dressing. Families will love the buttermilk béchamel pizza, the spicy buttermilk gingerbread, and pork chops smothered in buttermilk sauce. Buttermilk is not just for waffles anymore—although the best waffle recipe you’ll ever find is in this book!“This book beautifully shares both her life as a dairy farmer and artisan, and many of her incredible recipes, and will have you seeking out great buttermilk to cook and bake all year round.” —Barbara Lynch, James Beard Award–winning chef

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  Molecular Gastronomy - Exploring...

  Hervé This

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  “Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet   Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.Molecular Gastronomy is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.   “A captivating little book.”—Economist   “This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.”—Saveur   “Will broaden the way you think about food.”—The New York Sun “A wonderful book . . . it will appeal to anyone with an interest in the science of cooking.”—O Chef

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  The Good Stuff Cookbook -...

  Spike Mendelsohn, Micheline...

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  “With The Good Stuff Cookbook, Spike Mendelsohn applies his limitless imagination to classic American comfort food” (Tom Colicchio, chef and owner of Crafted Hospitality).   “Spike knows how to bring the fun to bun.” —Rachael Ray   One of the most popular contestants ever on the hit television show Top Chef, Spike Mendelsohn is now one of the hottest celebrity chefs on the scene. His restaurant in Washington, DC, Good Stuff Eatery, has been a resounding success and even claims Michelle Obama as a fan. In The Good Stuff Cookbook, Chef Spike serves up fast, fun, and fresh recipes for classic fare like burgers, sides, shakes, and desserts, as well as menu suggestions for all types of events, from big parties to casual family dinners.   You’ll find old favorites with a twist: unique and tasty sauces and mayonnaises like Good Stuff Sauce and Curry Mayonnaise; fan-favorite sides like Baked Sweet Potato Fries and Bacon-Wrapped Asparagus; the famous Toasted Marshmallow Milkshake, malts, and floats; and, of course, Chef Spike’s crowd-pleasing burgers made with beef, turkey, chicken, pork, and even lamb.   Featuring 120 fresh and delicious recipes and 140 full-color photos, this is the perfect all-American cookbook for anyone who loves great casual comfort food like burgers, fries, and shakes, but wants to mix things up with a gourmet touch.   “Chef Spike Mendelsohn has a pulse on the American heartbeat for delicious, soul-satisfying comfort foods.” —Art Smith, chef and author of Back to the Table

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  I Love Pie

  Ann Tudor

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  Did your mother forget to teach you to make pie crust?  Have you always sought the secrets of biscuits?  Here's the chance to join the slow-food trend toward making your own pies and biscuits.  In this audio program, Ann Tudor, calling on some fifty years of making-from-scratch experience, shares everything she knows about pie crust, homemade lard, biscuits, pinwheels, and strawberry shortcake.  And just in case you feel that she thinks she knows it all, the last track on this program is a humiliating but hilarious account of one of her spectacular failures.

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  Jersey Shore Food History -...

  Karen L Schnitzphan

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  “Chock full of photographs, the book dishes on food from the mid-1800s to the mid-1900s, all along the coast from Sandy Hook to Cape May.” —RedBankGreen   No trip to the Jersey Shore would be complete without indulging in the cuisine that helps make it famous. These foods we enjoy today are part of a long tradition beginning in the Victorian era, when big oceanfront hotels served elaborate meals. Diverse dishes and restaurants emerged during prohibition and the Great Depression, when fast food appeared and iconic boardwalk treats developed. Predating the farm to table movement, fancy and fast eateries have been supplied by local fishermen and farmers for decades. So whether you indulge in a tomato pie, pork roll or salt water taffy, take a mouthwatering historical tour and discover timeless treats from Sandy Hook to Cape May.  “Tells the story of the original farm and sea to table American destination. The book is filled with information about the way the NJ shore has eaten through history and the food establishments that have spanned generations, some still operating today.” —NJ.com  “This book also gives us insights into the earliest days of Atlantic City’s fine hotels. The Victorian era menus included in the volume are a treasure. I also loved her inclusion of such iconic former restaurants as Hackney’s and Capt. Starn’s and the still standing Knife and Fork Inn.” —Atlantic City Central  “If you enjoy walking the Boardwalk for your pork roll and salt water taffy fix, or if you appreciate the history of the region’s former great restaurants like Hackney’s, Capt. Starn’s and Zaberer’s, this book will be an entertaining read.” —Atlantic City Weekly

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  The Inspired Vegan by Bryant...

  American Classics

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  "The Inspired Vegan" by Bryant Terry is more than a cookbook; it's a fusion of culinary art, personal stories, and a commitment to food justice. This summary of Terry's book brings together over 150 vegan recipes influenced by African, Asian, and Latin American cuisines, paired with music, literature, and art recommendations. This unique combination aims not only to inspire delicious meals but also to encourage a deeper connection with food's cultural and political dimensions​

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