Other books that might interest you

• 

  The Complete 15-Minute Gourmet:...

  Paulette Mitchell

  • 0
  • 0
  • 0

  Easily cook up an assortment of creative gourmet vegetarian recipes, including soups, salads, sandwiches, and entrees, in just fifteen minutes. 
   
  You don’t have to sacrifice flavor or nutrition just because your life is hectic. For more than twenty years, Paulette Mitchell has been creating gourmet dishes that can be prepared in fifteen minutes or less. Her speedy meals are sophisticated enough to please the palates of savvy gourmets, yet simple enough that a novice can prepare them. In just fifteen minutes, you could be feasting on:Orzo Salad with Parmesan Peppercorn VinegaretteGingered Carrot SoupSmoky Chipotle, Mango, and Avocado WrapsRavioli with Hazelnut and Sage PestoGarlic and Lemon Lentils 
   
  Whether you crave cuisine with an international flair or want a new spin on a traditional favorite, The Complete 15-Minute Gourmet Vegetarian has recipes that yield extraordinary results with minimal time and effort. You’ll be amazed by what you can create in just fifteen minutes.

  Show book

• 

  The Most Spectacular Restaurant...

  Tom Roston

  • 1
  • 0
  • 0

  An “engrossing” history of the restaurant atop the World Trade Center “that ruled the New York City skyline from April 1976 until September 11, 2001” (Booklist, starred review). 
   
  In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet. 
   
  In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed.  
   
  “Roston also digs deeply into the history of New York restaurants, and how Windows on the World was shaped by the politics and social conditions of its era.” —The New York Times 
   
  “The city’s premier celebration venue, deeply woven into its social, culinary and business fabrics, deserved a proper history. Roston delivers it with power, detail, humor and heartbreak to spare.” ?New York Post 
   
  “A rich, complex account.” ?Kirkus Reviews (starred review)

  Show book

• 

  Open Faced - Single-Slice...

  Karen Kaplan

  • 1
  • 0
  • 0

  Toasted tradition gets a modern makeover in this cookbook from a former writer and editor at Bon Appétit.Open Faced crosses international borders to bring fresh, creative flavors to your toasted breakfast, brunch, lunch, or dinner. Discover butterbrote, montaditos, smørrebrød, and other open-faced sandwiches that capture the essence of Germany, Spain, Scandinavia, France, Italy, and more.Go beyond butter with inspired flavors like:•    Provençal Tuna and Vegetable Salad•    Cider and Honey-Scented Onion Marmalade, Cabrales Cheese, and Hazelnuts•    Curried Egg Salad with Mango Chutney, Raisins, and Cashews•    Meatballs with Beet and Apple SaladWith easy yet elegant recipes and romantic photography, this cookbook makes a striking gift for anyone who finds comfort in a warm slice of bread.“The open-faced sandwich trend is here to stay. This cookbook, with its easy-to-follow recipes and interesting backstories, is a total crowd-pleaser.”—Robert Irvine, Food Network host  “You gotta check out this book. You get takes on recipes from around the world and some killer originals. This ain't your little kid’s grilled cheese cookbook.”—Guy Fieri, Food Network host  “I simply love Karen’s fresh approach to one of my favorite things in the world―the humble sandwich. It’s both simple and sophisticated, but most importantly, the recipes work.”—Curtis Stone, celebrity chef “A delightful new take on toast. Loaded with colorful, creative, and easy-to-make recipes, Open Faced is just what you want: comfort from a great piece of bread with toppings of flavor and adventure.”—Jeanne Kelley, author ofKitchen Garden Cookbook

  Show book

• 

  Slow Cooker Recipes - Bite Size...

  Bittencourt Press

  • 0
  • 0
  • 0

  Searching for some delicious, unique, and easy to prepare slow cooker recipes? 
  Well, this is the book for you! 
  Inside you will find some really nice recipes for your slow cooker. 
  Take a look... 
  Chicken Meatballs 
  Spicy Pork Chops 
  Mexican Pork Roast 
  Coconut Pork 
  Pork Enchilada casserole 
  Habanero Pork 
  Coconut Lemongrass Pork 
  Sausage Egg 
  Pork Ribs 
  Jalapeno Beef 
  Spicy Shredded Beef 
  Roast Beef 
  Beef Chili 
  Tomatillo Beef 
  Spicy Beef Stew 
  Garlic Beef 
  Ginger Beef 
  Sauerbraten 
  Slow-cooked Tri-Tip with Mushrooms 
  Cabbage rolls 
  Oxtail 
  Ground Sirloin Butternut Squash 
  Brisket 
  Corn Chowder 
  Honey Chicken

  Show book

• 

  Sweetly Raw Desserts - Raw Vegan...

  Heather Pace

  • 0
  • 0
  • 0

  Dessert can consist of more than just fruit on a raw food diet. Without the flour, sugar, butter, and cream used in traditional desserts, what is a raw foodist to do? Sweetly Raw Desserts will show you everything you need to know about making the most delicious and nutritious raw food desserts. Techniques such as soaking nuts, using a mandoline, juicing fruits, and making nut milk are included to help you become as familiar as possible with the ingredients and equipment you will be using. Packed with a wide variety of delicious recipes, you're sure to please every palate, even those not following a raw diet. With Sweetly Raw Desserts you'll be whipping up sorbets, cakes, cookies, tarts, chocolates, and custards - all raw and delicious - in no time!

  Show book

• 

  Frank Davis Cooks Cajun Creole...

  Frank Davis

  • 0
  • 0
  • 0

  From the host of Naturally N’awlins, a collection of recipes from the author’s homemade recipes, with adaptions for healthy eating.   From the Matthew, Mark, Luke, and Frank of cooking New Orleans style, a new cookbook containing, “all the old and new ethnic, down-home, make-you-slap-your-momma-twice recipes I couldn't squeeze into the last two cookbooks.” Fried dishes, grillades, rice dishes, gumbos, game dishes, etouffées, and simmered dishes—there isn’t much left out of Frank Davis Cooks Cajun, Creole, and Crescent City. Frank Davis serves up all new seafood recipes plus variations on the Cajun Creole canon of cooking. What makes each recipe so unique is the precise, stand-by-your-side, humorous writing style Davis adds to each page. Davis pulls out some of his best homespun creations for this book, like N’Awlins Pickled Onions, Old New Orleans Vanilla Ice Cream, Spicy N’Awlins Fried Ribs, and Cajun Deep-Fried Breast of Turkey. From these names, one might assume that this book's recipes are high in calories and unhealthy, but they aren’t at all, and that’s what sets this cookbook apart from the rest. Davis adds a wealth of nutritional information and serving tips that make it possible to cook and eat the hearty local cuisine without taking on any weight. “A real indispensable New Orleans cooking companion, built on a foundation of knowledge, wit, and native know-how. Naturally a four-beaner!” —Randy Buck, executive chef, New Orleans Fairmont Hotel   

  Show book