Outros livros que poderiam interessá-lo

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  Saltie - A Cookbook

  Caroline Fidanza, Anna Dunn,...

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  The creators of this beloved Brooklyn eatery share seventy-five simple, sophisticated, and thoroughly satisfying recipes in this charmingly illustrated cookbook. Until it closed its doors in 2017, Saltie was one of the most beloved eateries in Williamsburg, Brooklyn. Created by three pioneers of the Brooklyn food scene, it won droves of devotees with its magnificent sandwiches, soups, egg bowls, drinks, and sweets. This cookbook features seventy-five recipes for all of these favorite foods, plus more than fifty color photographs and ten humorous drawings by Elizabeth Schula that capture the sense of commitment, locality, and belonging that this famed eatery cultivated. Full of surprising visuals, great recipes, and colorful storytelling, Saltie is at once a unique cookbook and a guide to good eating.

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  Delish Family Slow Cooker - Easy...

  Delish

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  With this collection of sensational recipes, you can sit back and let your slow cooker do the work for you while you reap the delish benefits. 
   
  Want a meal that tastes like perfection? That’s quick, easy, and affordable, too? Take it slowly! There’s nothing more mouthwatering, more filled with flavor, than food prepared in the slow cooker—and the culinary experts at Delish.com are here to show you how it’s done. From hearty soups and stews to delectable roasts, zesty curries, and to-die-for desserts, this appetizingly photographed cookbook presents fresh-from-the-farm ingredients and marvelously simple cooking techniques. It has all the basic slow-cooker information you need, from which settings to use to how much liquid to add to what cuts of meat work best.  
   
  The luscious recipes include:Balsamic and Port Beef ShanksChicken with Leeks and ArtichokesRatatouilleBest-Ever Bolognese SauceFig and Cranberry Bread Pudding

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  Knives at Dawn - America's Quest...

  Andrew Friedman

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  The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from twenty-four countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition. In 2008, under the auspices of renowned chefs Daniel Boulud and Thomas Keller, the two-person U.S. team of Timothy Hollingsworth and Adina Guest trained in a specially outfitted facility in preparation for the 2009 competition with the goal of a best-ever showing for the United States.With unparalleled behind-the-scenes access, Andrew Friedman follows the American contestants and other hopefuls as they spend months training to cook and serve their dishes just once, over the course of five and a half tense hours, in an arena filled with a thousand screaming spectators. Along the way, he paints intimate portraits of Boulud and Keller, two of the leading culinary figures of their generation, revealing their hopes and aspirations for their protégés as well as for American cuisine. Through this compelling sports-meets-cooking story, Friedman explores the clash of culinary titans and cultures in a real-world kitchen stadium and ratchets up the suspense of who will reign supreme.

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  Take Back the Tray -...

  Joshna Maharaj

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  A beloved chef takes on institutional food and sparks a revolution
  		 
  Good food generally doesn’t arrive on a tray: hospital food is famously ridiculed, chronic student hunger is deemed a rite of passage, and prison meals are considered part of the punishment. But Chef Joshna Maharaj knows that institutional kitchens have the ability to produce good, nourishing food, because she’s been making it happen over the past 14 years. She’s served meals to people who’d otherwise go hungry, baked fresh scones for maternity ward mothers, and dished out wholesome, scratch-made soups to stressed-out undergrads. She’s determined to bring health, humanity, and hospitality back to institutional food while also building sustainability, supporting the local economy, and reinvigorating the work of frontline staff.
  		 
  Take Back the Tray is part manifesto, part memoir from the trenches, and a blueprint for reclaiming control from corporations and brutal bottom lines. Maharaj reconnects food with health, wellness, education, and rehabilitation in a way that serves people, not just budgets, and proves change is possible with honest, sustained commitment on all levels, from government right down to the person sorting the trash. The need is clear, the time is now, and this revolution is delicious.

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  The Yogurt Cookbook

  Arto der Haroutunian

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  Yogurt takes center stage in “hundreds of recipes for soups, salads, entrées, and desserts from Middle Eastern, Armenian, and Indian cuisines. . . . Timeless” (Booklist).   By internationally acclaimed author Arto der Haroutunian, The Yogurt Cookbook includes glorious, four-color, mouth-watering photographs and over 200 recipes from hearty peasant fare to elegant, light dishes. It tells us the history of yogurt, how to make it and how it is easily used in all kinds of delicious recipes, ranging from the subtle flavors of Middle Eastern dishes to the spiciness of Indian and European foods. The many tempting appetizers include dips to yogurt cheese. There are fragrant soups, wonderful salads, and interesting egg dishes. There are recipes for fish, poultry, meat, pasta, and vegetables. There are sauces, salad dressings, and drinks. There is even a section on bread, pancakes, and fritters.   This ultimate yogurt recipe cookbook is the perfect complement to a yogurt maker and will even convert those on the fence about this versatile ingredient.   “To fully appreciate yogurt’s flexibility in the kitchen, it is instructive to turn to Haroutunian’s book.” —The Roanoke Times   “Filled with delicious recipes for all manner of dishes . . . It draws on many culinary traditions and will appeal to anyone who enjoys real homemade food . . . A winner.” —Mostly Food & Travel Journal

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  Waffles - Sweet Savory Simple

  Dawn Yanagihara

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  Explore the delicious possibilities of sweet and savory waffles with this collection of mouthwatering recipes. 
   
  Who can resist the tempting peaks and valleys of buttery, perfectly golden waffles? This delightfully illustrated cookbook features more than thirty recipes—plus a dozen toppings to sprinkle, spread, drizzle, and otherwise gild the waffle—including childhood classics like the basic Buttermilk Waffle and elegant updates like Ham and Gruyère Waffle Tartines. 
   
  Deliciously crunchy and light, these recipes are equally at home at the breakfast table, in a lunch box, or served formally at a dinner party. Doll them up with a drizzle of Bittersweet Chocolate Sauce, sprinkle with fines herbs, or dress them down (in the best possible way) with simple pure maple syrup—these delicately crisp, light as air treats are the ultimate in culinary versatility.

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