Altri libri che potrebbero interessarti

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  400 Calorie Comfort Food - Easy...

  Good Housekeeping

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  From an iconic lifestyle brand, “all the titles in this series help families plan easy, healthful meals,” even low-calorie comfort food—includes photos. (Library Journal) 
   
  Comfort food may sound fattening, but Good Housekeeping's soul-satisfying dishes all come in at 400 calories or less! Thanks to these smart recipes, you can feel indulgent and still lose weight. Enjoy such usually off-limits treats as Bacon-Wrapped Scallops, Steak and Oven Fries, Healthy Makeover Macaroni and Cheese, and even desserts. These family-friendly favorites will satisfy your cravings and make mealtime fun again.

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  Louisiana Crawfish - A Succulent...

  Sam Irwin

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  The hunt for red crawfish is the thing, the raison d'etre, of Acadian spring. Introduced to Louisiana by the swamp dwellers of the Atchafalaya Basin, the crawfish is a regional favorite that has spurred a $210 million industry. Whole families work at the same fisheries, and annual crawfish festivals dominate the social calendar. More importantly, no matter the occasion, folks take their boils seriously: they'll endure line cutters, heat and humidity, mosquitoes and high gas prices to procure crawfish for their families' annual backyard boils or their corporate picnics. Join author Sam Irwin as he tells the story--complete with recipes and tall tales--of Louisiana's favorite crustacean: the crawfish.

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  James Beard's Menus for...

  James Beard

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  Culinary master James Beard’s ultimate guide to entertaining is a must for any host or hostess Expert chef James Beard was passionate about food and even more passionate about entertaining. Beard’s cookbooks, with recipes that have delighted for decades—such as duck glazed with honey and curry, and zucchini frittata—have long been a staple in the culinary libraries of home cooks. This thorough guide combines Beard’s delicious menus with his expertise on hosting any event from an intimate dinner party to a much larger gathering.   The indispensable tips and advice in James Beard’s Menus for Entertaining make anything from a lavish champagne breakfast to a festive beach picnic easy for the host and unforgettable for the guests. In addition to his scrumptious tried-and-true recipes, Beard also offers guidance on pairing the perfect wines, liqueurs, and aperitifs to round out your meal. Featuring more than 100 menus, 600 dishes, and Beard’s wisdom on everything from planning to plating, Menus for Entertaining will make your next event a delectable success.

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  Bite by Bite - Nourishments and...

  Aimee Nezhukumatathil

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  From the New York Times bestselling author of World of Wonders, a lyrical book of short essays about food, offering a banquet of tastes, smells, memories, associations, and marvelous curiosities from nature 
  In Bite by Bite, poet and essayist Aimee Nezhukumatathil explores the way food and drink evoke our associations and remembrances—a subtext or layering, a flavor tinged with joy, shame, exuberance, grief, desire, or nostalgia. 
  Nezhukmatathil restores our astonishment and wonder about food through her encounters with a range of foods and food traditions. From shave ice to lumpia, mangoes to pecans, rambutan to vanilla, she investigates how food marks our experiences and identities and explores the boundaries between heritage and memory. 
  Bite by Bite offers a rich and textured kaleidoscope of vignettes and visions into the world of food and nature, drawn together by intimate and humorous personal reflections.

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  The Kitchen as Laboratory -...

  César Vega, Job Ubbink, Erik van...

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  “Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of CookingIn this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional’s passion for playing with food.“Where else can one have fun pondering the acoustics of crunchy foods or the texture of an ice cream that stretches like a rubber band?”—Robert Wolke, author of What Einstein Told His Cook: Kitchen Science Explained “Not only an in-depth study of many areas of food science, but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it’s heartening to see this area of literature expanded.”—Chef Wylie Dufresne, wd~50

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  Quesadillas new edition

  Donna Kelly

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  Simply put, the quesadilla is a delightful package of melted cheesy goodness—all sandwiched inside crispy tortillas. But now these little gooey snacks we all used to make as kids have evolved into savory meals and scrumptious desserts that are bursting with flavor. Featuring all new photography.

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