Outros livros que poderiam interessá-lo

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  Yummy Potatoes - 65 Downright...

  Marlena Spieler

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  A bushel of ways to prepare this incredibly versatile vegetable, from a James Beard Award winner! 
   
  Baked, mashed, boiled, or fried, potatoes are always yummy. In this collection of recipes dedicated to the humble spud, sixty-five mouthwatering dishes range from classic gratins to pan-fried potato cakes to hearty stews. French fries go Vietnamese when tossed into a terrific stir-fry, and potatoes take center stage in entrées like Malaysian Stew and the Mushroom Forager’s Cottage Pie. You can also check out the twenty different ways to make mashed potatoes and the twenty-five variations on potato salad.  
   
  With a short history of the tater and a description of its many varieties, vegetarians and meat-eaters alike will be craving some Yummy Potatoes.

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  The Manhattan Cocktail - A...

  Albert W. A. Schmid

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  History, lore, and over fifty recipes in a “compulsively readable book about a classic American cocktail” (Susan Reigler, author of Kentucky Bourbon Country). 
   
  Alongside such classics as the Old Fashioned, Mint Julep, and Martini, the Manhattan has been a staple of the sophisticated bar scene since the nineteenth century. Never out of style, this iconic drink has seen a renaissance in the craft cocktail movement, with a boost from TV's Mad Men. In theory, the recipe is simple: a mixture of whiskey, vermouth, and bitters stirred with ice, strained, and presented in a cocktail glass garnished with a cherry. But the exact ingredients and proportions—as well as the drink’s true origins—inspire great debate. 
   
  In this guide, Albert W. A. Schmid dispels myths, including the tale that the Manhattan was created in 1874 by bartenders at New York City's Manhattan Club to honor the newly elected Governor Tilden at Lady Randolph Churchill’s request. Schmid also explores places and people that have contributed to the drink’s popularity and inspired its lore, including J. P. Morgan, who enjoyed a Manhattan every day at the end of trading on Wall Street. 
   
  The Manhattan Cocktail also examines the effects of various bourbons and whiskeys on the aroma and flavor, even answering the age-old question of “shaken or stirred?” With over fifty recipes as well as notes and anecdotes from personalities ranging from renowned mixologist Dale DeGroff to writer Sir Kingsley Amis, it will delight both the cocktail novice and the seasoned connoisseur.

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  The Pink Whisk Guide to Whisking

  Ruth Clemens

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  The bestselling author of Creative Éclairs and finalist on The Great British Bake Off shows step-by-step how to bake successfully, whatever the occasion. Divided into three technique sections—Creaming Methods, Whisked Cakes, and Melting Methods—Ruth Clemens’s book will show you how to bake impressive celebration centerpieces, party cakes, birthday treats, or just feed your family a delicious dessert. Each recipe is detailed with techniques, hints, timings, shortcuts, and cheats, plus all the essential information needed to you to maximize your creativity and prove that baking is achievable and fun. Detailed step-by-step photography of nearly thirty mouthwatering projects make every technique easy to follow, whether you are a baking expert or a complete novice, so really can achieve the beautiful, finished product. Recipes include: swiss roll, angel cake and carrot cake.

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  Great Gluten-Free Vegan Eats -...

  Allyson Kramer

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  A Vegetarian Times Top 5 Cookbook of the Year: “Being a gluten-free vegan just got a whole lot better.” —Tamasin Noyes, author of American Vegan Kitchen 
   
  A VegNews Top 10 Vegan Cookbook of the Year 
   
  Full of fresh and all-natural ingredients, the 101 fully photographed, scrumptious recipes you’ll find inside this book prove that eating vegan and gluten-free can be a delight instead of a sacrifice. From tempting appetizers to hearty mains to luscious desserts, you’ll find dishes to suit your every need and craving, including: 
   
  • Cherry Vanilla Bean Pancakes • Mediterranean Croquettes • Coconut Asparagus Soup • Roasted Red Pepper & Fava Salad • Walnut Ravioli with Vodka Sauce • Rosemary, Leek & Potato Pie • Chocolate Hazelnut Brownie Cheesecake • Banana Berry Cobbler • and more healthy, sustainable, compassionate, wheat-free recipes impressive enough for even the most seasoned foodie! 
   
  “Filled with gorgeous photographs and mouthwatering recipes.” —Julie Hasson, author of Vegan Diner

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  Jellies and Their Moulds

  Peter Brears

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  Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events.And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. It was the cook's greatest resource for introducing colour, variety and delight into the table display.The book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds.

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  Better than Homemade - Amazing...

  Carolyn Wyman

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  Americans pride themselves in their knack for innovation, and nowhere has America’s can-do attitude been more apparent than at the supermarket. Need a cheese that is virtually indestructible? Want to find a way to stretch a pound of hamburger into a hearty main course for a family of five? Hard pressed for time to throw together a home-cooked meal? In the early decades of the twentieth century, and from the world wars to the cold wars, food producers and everyday dreamers met these challenges with the same ingenuity and resourcefulness that launched the country to the moon and back, with groundbreaking packaging, new technologies, and improvements on Mother Nature.  
  Better Than Homemade is food biographer Carolyn Wyman’s freewheeling and entertaining cultural history of the innovative packaged foods that changed the way we eat. With dozens of archival ads and original product shots of Hamburger Helper, Kraft Macaroni and Cheese, Minute Rice, Coffee-mate, Green Giant Canned Peas, Lipton Cup-a-Soup, Pillsbury Crescent Rolls—and many more revolutionary products—Better Than Homemade highlights the fascinating stories behind the food inventions; the histories behind the brands and icons that have become synonymous with them; the jingles that have made them such a large part of our popular culture; and the recipes that have tutored generations of homemakers and comfort food master chefs.

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