Outros livros que poderiam interessá-lo

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  Good Eating's Christmas Recipes

  Chicago Tribune

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  Deck the table with dozens of Christmas treats from appetizers to eggnog! 
   
  Good Eating’s Christmas Recipes is a quick and easy guide to preparing successful holiday dinners. This collection features the best Christmas Eve and Christmas Day recipes from the pages of the Chicago Tribune, from the traditional to the innovative. Full-color photography captures these dishes in mouthwatering detail. 
   
  Featuring unique and creative entrees, appetizers, side dishes, and desserts, this book is perfect for anyone trying to expand their Christmas repertoire or seeking inspiration for the perfect holiday meal. Simple holiday treats and savory favorites are sure to make your table merry. Try: 
   
  Potato Pierogi • Crustless Asaparagus Quiche • Cranberry-Kissed Sweet Potatoes • Curried Red Cabbage with Chestnuts • Reilly Christmas Brisket • Obama Family Chili • Walnut Horns • Butter Cookies • Classic Egg Nog • and much more

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  The Art of Romanian Cooking

  Galia Sperber

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  Discover the diverse range of Romanian home cooking in this volume featuring memories and family recipes passed down across generations. Romania’s landscape combines soaring mountains with the Danube River Delta—just as its history blends together Ancient Romans, Goths, Hungarians, Huns, Bulgarians, Tartars, and Turks. The Art of Romanian Cooking celebrates this rich heritage with a variety of dishes that make inventive use of commonly available ingredients.  Thinking back on her mother’s and grandmother’s cooking, Galia Sperber was inspired to share some of the family's favorite recipes, paired with reminiscences of her native country and family meals.  This volume features appetizers such as papanasi prajiti (savory fried cheese patties) or croquette din salam (salami croquettes); hearty soups ranging from creamy potato to the six variations of borscht; seafood dishes such as Russian-style trout; classic meat recipes for chicken, duck, veal, and beef; and irresistible dessert like the Othello torte and rose jam.

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  The Little Book of Whiskey - Sip...

  Lynda Balslev

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  This complete guide to whiskey explores the history, traditions, and types along with tasting tips and 25 recipes for drinks and perfect pairings. 
   
  Whiskey is not just your dad’s drink. From Scotland’s grand traditions to America’s recent distillery boom, there’s plenty to explore, appreciate, and enjoy. Whether you’re a whiskey veteran or newly initiated to the “Water of Life,” The Little Book of Whiskey is your ideal guide to knowing your whiskey—and getting the most out of it. 
   
  Award-winning food and spirits writer Lynda Balsley explains the storied origins of whiskey, the differences between Scotch and Bourbon, and what to look for when you sniff and sip. She also offers tips on how to host a whiskey tasting and recipes for perfect whiskey cocktails and foods that pair perfectly with your favorite malt.

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  The Idle Beekeeper - The...

  Bill Anderson

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  From building a hive to harvesting honey, a top urban beekeeper shares how to care for bees the simple, mindful way. Global bee populations have been rapidly declining for years, and it’s not just our honey supply that’s at stake: the contribution of bees to the pollination of crops is essential to human survival. But even in industrial apiaries, bees are in distress, hiving in synthetic and hostile environments. Enter idle beekeeping: the grassroots, low-intervention system that seeks to emulate the behavior and habitat of bees in the wild—and it only requires two active days of beekeeping per year, one in the spring and another in the fall. In The Idle Beekeeper, Bill Anderson calls upon his years of applied curiosity as an urban beekeeper to celebrate these underappreciated insects and show how simple and rewarding beekeeping can be. In this entertaining, philosophical, and practical guide, Anderson shares why and how to build a hive system that is both cutting-edge and radically old. Maximum idleness is achieved through step-by-step directions to help the beekeeper gently harvest honey with minimum effort, make mead and beeswax candles, and closely observe and understand these fascinating and productive social creatures. For anyone interested in keeping bees, The Idle Beekeeper is the definitive guide to getting started, even in a city, and without effort. Includes information on:  Building your idle hive  Caring for your colony  Harvesting honey  Making mead  Making beeswax candles  Being mindful and empathetic while raising bees  And more Praise for The Idle Beekeeper“Charming. . . . Anderson . . . lays out a low-maintenance approach to his hobby. . . . Readers keen on actually keeping bees themselves should find this information-packed book’s instructional component particularly useful, and Anderson’s fellow idlers will appreciate his laissez-faire personal ethos.” —Publishers Weekly“Anderson’s love of bees and beekeeping is apparent and creates an effective enticement for readers to become beekeepers. His minimalist approach provides an easy entry to a potentially intimidating pastime.” —Booklist

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  Where There's Smoke

  Barton Seaver

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  A grilling cookbook to take readers beyond brats & burgers with recipes emphasizing fresh produce as much as proteins, plus plenty of helpful tips. 
   
  This second cookbook from Barton Seaver—following For Cod and Country—sends the rising authority on sustainable foods to the sweet, smoky grill, where he showcases his love of fresh, organic produce, fish, beef, and poultry. Emphasizing seasonal vegetables and accompaniments as much as the protein, Seaver serves up recipes designed to celebrate the spirit of togetherness—including Wood-Grilled Snap Peas with Smoky Aioli, Grilled Pacific Halibut with Pistachio Butter, Peruvian Chicken, Chimichurri Marinated Short Ribs, and Pickled Smoked Peaches. In addition to mouthwatering dishes, Seaver gives the nitty-gritty on fueling your fire; preparation and cooking; recipes for sauces, spice mixes, and marinades; and ways to eat smartly and healthily. 
   
  Praise for Where There’s Smoke 
   
  “Where There’s Smoke, by my friend and protégé . . . is like a celebration of our connection to the earth. . . . I believe this book can help us understand food better and cook in a more sustainable way.” —José Andrés, Chef/Owner of Thinkfoodgroup 
   
  “In a world where bigger seems better, Barton reminds us of how simplicity, in both grilling tools and food preparation, makes a larger and lasting impression. Whether you’re new to the game, the weekend warrior grill cook, or seasoned form years of experience, this cookbook is a must.” —Carla Hall, Executive Chef and owner of Alchemy by Carla Hall 
   
  “Seaver hopes to reeducate the casual grillmaster to think beyond commonplace brats and burgers. . . . Recipes emphasize vegetable offerings. Writing thoughtfully on proper seasoning and searing techniques, he advocates sustainable animal husbandry. He also contributes some original insights on pairing wines with grilled foods.” —Booklist 
   
    
   
  “Chef and sustainability advocate Seaver (For Cod and Country) adds to the growing body of artful grilling cookbooks aimed at readers who begin their barbecues with cocktails and appetizers. VERDICT—Seaver’s flavorful take on grilling will please high-end backyard barbeque enthusiasts.” —Library Journal

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  Cowgirl Creamery Cooks

  Sue Conley, Peggy Smith

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  “Delicious cheese pairings; amazing recipes . . . plus lots of great tips about cheese. I can’t wait to cook my way through their gorgeous book!” —Ina Garten, host of Barefoot Contessa and #1 New York Times bestselling author  
   
  Collecting the vast accumulated wisdom of two of the world’s great cheesemakers, Cowgirl Creamery Cooks is one of those rare books that immediately asserts itself as an indispensable addition to the food lover’s library. That’s because Cowgirl Creamery Cooks is many things. It’s an engrossing read that shares the story of the Cowgirls, but also of the rise of the organic food movement and creating an artisanal creamery. It’s a primer on tasting, buying, storing, pairing, and appreciating all kinds of cheese that makes this a gorgeous gift for the cheese lover. And it’s a sumptuous collection of recipes, with seventy-five appetizers, soups, salads, snacks, entrees, and desserts that showcase cow-, goat-, and sheep-milk cheese. Throughout, the glorious photographs of Hirsheimer & Hamilton portray myriad cheeses, finished dishes, and the landscapes and people who created them. 
   
  “Peggy and Sue are such wonderful teachers with a unique and very special style. I absolutely love seeing their vision and brilliance come to life in this gorgeous and inspiring book. It makes me want to eat more cheese, head to Point Reyes, and soak up their Cowgirl genius!” —Suzanne Goin, chef/owner of Lucques, a.o.c., and Tavern 
   
  “Their new cookbook is required reading for every serious cook, chock-full of cheese-filled stories and recipes, not to mention everything you need to know about a proper cheese plate.” —David Tanis, author of A Platter of Figs

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