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Butter Celebrates!: Delicious Recipes for Special Occasions
by Rosie DaykinWhat's a celebration without something delicious that's been baked with love? Rosie Daykin, author of Butter Baked Goods and owner of the Vancouver bakery of the same name, believes that celebrating is about much more than just circling a date on the calendar. It's a chance to spend time with your family and friends, to laugh really hard, to let things get a little chaotic, and to eat lots of delicious baked goods. In Butter Celebrates! Rosie provides more than 100 recipes for every celebration, holiday, special event, and milestone in your life. The holidays celebrated in this book are EASTER CHRISTMAS HALLOWEEN MOTHER'S DAY THANKSGIVINGVALENTINE'S DAYHANUKKAHST. PATRICK'S DAYNEW YEAR'S DAYAnd there are plenty more treats for almost every other occasion you can think of, includingTHE ARRIVAL OF A NEW BABY WELCOMING A NEW NEIGHBOR A SUMMER PARTY IN YOUR BACKYARD THE BELOVED FAMILY DOG'S BIRTHDAY Whether you're an experienced baker or just starting out, Rosie's straightforward recipes are easy to follow and will produce irresistible results. Butter Celebrates! takes you into Butter's pink-and-pistachio slice-of-heaven world, where every day is worth celebrating. It will inspire you to celebrate life and to create new traditions and memories along the way.From the Hardcover edition.
Buttercream Dreams: Small Cakes, Big Scoops, and Sweet Treats
by Jeff MartinThe founder of Smallcakes, featured on Food Network’s Cupcake Wars, shares his story and his recipes for cupcakes, ice creams, and other delights. Jeff Martin created the wildly popular and fast-growing Smallcakes franchise, and in this book he shares not only thirty creative recipes but his experiences turning his passion into a business and coming up with some of his very first signature cupcake flavors like Cookies-n-Cream. He appeared on the Food Network’s reality show called Cupcake Wars—and famously became the guy who forgot the pumpkin in a pumpkin cupcake challenge. That popular recipe for a Pumpkin Cupcake with Cardamon buttercream is among the recipes in this book. He introduces creative new flavors like Peanut Butter Pretzel and French Toast with Bacon, and since Smallcakes is a family-owned company, he also includes his kids’ favorites. His son Jax loves bubble gum, so they created a Bubblegum Cupcake. His daughter Lily asked her dad to come up with some crazy flavors like Orange Creamsicle and Caramel Pecan Carrot Cake. And cupcakes are only the beginning—you’ll also find recipes for ice cream and other confections offered now at Smallcakes locations, such as Nutella Wella Ice Cream, Mama’s Chocolate Fudge, and Smallcakes Crazy Monster Cookies. Includes color photos!
The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America's Best Dairy Farms
by Cabot CreameryFeaturing 150 original recipes sourced from the Cabot Creamery including healthy, down-home favorites such as Buffalo Chicken and Pepper Grilled Cheese, Cheddar Cream Biscuits, Whole Grain Quiche, Roasted Vegetable Lasagna, Baked Black Bean and Sweet Potato Flautas, and Apple, Golden Raisin and Ginger Clafouti, just to name a few. This unique cookbook also showcases the 1,200 farm families who are the heart and soul of Cabot's success and their stories will be featured throughout the book alongside family recipes. From a fourth-generation dairy farmer working the family's 163-year-old Maine farm; to the Couture family, who also produce maple syrup at their farm in Westfield, Vermont; to the family-run educational center at Dutch Hollow Farm in New York, which welcomes students, scout troops, and 4-H groups, the book shares stories of these families, along with gorgeous photos of the scenic countryside.
Cake & Ice Cream: Recipes for Good Times
by Chronicle BooksMake life a little sweeter with this curated collection of special desserts for any occasion.Who doesn’t love a taste of cake and ice cream? Featuring recipes and accompanying photographs culled from Chronicle Books’ most popular cookbooks, this collection is an ideal treat for dessert lovers looking for foolproof recipes perfect for any occasion.With twenty scrumptious treats, from Sky-High Strawberry Shortcake to Spiderweb Pumpkin-Ginger Cupcakes, Pistachio Ice Cream Sandwiches with Walnut Brownies, and Bittersweet Chocolate Ice Cream, there’s something here for every sweet tooth.
Cake My Day!: Easy, Eye-Popping Designs for Stunning, Fanciful, and Funny Cakes
by Karen Tack Alan RichardsonThe New York Times bestselling authors of Hello, Cupcake! show you how to make a Taxi Cake, a Ladybug Cake, a Siamese Cat Cake, a Guitar Cake, and more. Those cupcaking geniuses, Karen Tack and Alan Richardson, are back, this time with bigger canvases and bolder creations. Everything that can be done with a cupcake can be done better with a cake—with a twelfth of the effort and loads more wow power, using everyday pans, bowls, and even measuring cups. Press candy into frosting for an argyle pattern, or use one of the easy new decorating techniques to produce wood grain for a guitar cake. Turn a round cake into Swiss cheese and Brie for April Fool&’s Day. Whether you&’re a kitchen klutz or a master decorator, you can transform a loaf cake into a retro vacuum cleaner for Mom or bake a cake in a bowl for a rag doll. Need a piñata for a birthday party? Bake the batter in a measuring cup. Or skip the baking altogether, buy a pound cake, and fashion it into a work boot for Dad or a high-top sneaker. You won&’t believe these creations aren&’t the real thing—until you take the first delicious bite!
Cakes: Regional & Traditional
by Julie DuffA collection of more than 200 recipes for traditional, historical, and regional cakes from the British Isles, by the author of Cakes from Around the World. Julie Duff runs an award-winning cake business, which supplies wonderful rich succulent fruit cakes and other traditional cakes to some of the Britain&’s premier shops, such as Fortnum & Mason. Her most treasured collection of recipes, some of them from generations of her own family, which was first published to huge critical acclaim in 2003, has now been revised and updated. This remains one of the most comprehensive collections of cake recipes published in one mammoth volume. Duff says in her introduction &“my passion for cakes can be wholeheartedly blamed on my grandmother who spent many hours letting me mix fruit cakes at the kitchen table. It was inevitable that one day I would derive pleasure from baking cakes.&”Praise for Cakes Regional & Traditional&“Rarely has a book gone from doormat to kitchen with such speed.&” —Nigel Slater, Observer (UK)&“A delightful book packed with more than 200 recipes for classic British cakes.&” —Tom Parker Bowles, Mail on Sunday (UK)
The California Directory of Fine Wineries, Central Coast (3rd Edition)
by K. Reka Badger Cheryl CrabtreeTake an irresistible journey to the congenial tasting rooms of a vast and unspoiled paradise. With The California Directory of Fine Wineries: Central Coast as your guide, you wander through world famous Santa Barbara County, home to the landmark cellars of Santa Ynez Valley, Santa Maria Valley, and Santa Rita Hills. You meander the scenic back roads of San Luis Obispo on your way to Edna Valley's premier wineries. You travel to rustic Paso Robles, where the winemakers themselves pour you a glass of their distinctive blends. This fully updated, third edition of The California Directory of Fine Wineries: Central Coast is an essential, up-to-date guide to boutique tasting rooms, working ranches, warehouse wineries, and intimate, family-owned vineyards. This book includes: profiles of 50 central coast destination wineries -- describing their wines, settings, and rural architecture; highlights of the wineries' distinctive offerings, from theater performances and concerts to food-and-wine pairings to outdoor barbecues, inviting gardens, bocce ball courts, and picnic areas; more than 170 color images by renowned photographer Robert Holmes; sidebars listing directions, vineyard tours, wine tastings and blendings, special culinary events, and nearby attractions; full-page maps showing the 50 profiled destinations, plus more than 100 additional wineries in the
The California Directory of Fine Wineries--Northern Region (7th Edition)
by Tom Silberkleit Writers: K. Reka Badger Cheryl Crabtree Daniel Mangin Marty OlmsteadTake an irresistible journey to the congenial tasting rooms of a tri-county paradise. With The California Directory of Fine Wineries: Napa, Sonoma, Mendocino as your guide, you wander through world-famous Napa, home of the state's most recognized cellar landmarks. You meander scenic back roads on the way to Sonoma's premier wineries. You travel to rustic Mendocino, where the winemakers themselves pour you a glass of their specialty. This fully updated, seventh edition of The California Directory of Fine Wineries: Napa, Sonoma, Mendocino is an essential guide to both glamorous estates and intimate, family-owned vineyards. This book includes profiles of 68 Northern California wineries -- describing their striking architecture, behind-the-scenes tours, and bountiful gardens; descriptions of the wineries' distinctive features, from 100-year-old wine caves and museum-quality art exhibitions to bocce ball courts and tastings of local olive oils and other gourmet foods; more than 200 color images by renowned photographer Robert Holmes; sidebars listing directions, vineyard tours, wine tastings, special culinary events, and nearby attractions; full-page maps showing the 68 profiled destinations, plus more than 100 additional wineries in the three counties.
Calorie Accounting: The Foolproof Diet-by-Numbers Plan for a Skinnier New You
by Mandy LevyDieting is ridiculous. It’s a never-ending roller-coaster ride of ups and downs, corkscrews and loop-the-loops, rattled brains and upset stomachs. Every day a new morning show nutritionist announces the latest yogalates pose or rare strain of kale designed to attack those stubborn ass dimples, but every day, no matter what new acai Kool-Aid you’re drinking, your ass dimples are multiplying! It’s not adding up, and it’s time to do the math. Calorie Accounting is a fun and funny, cool and creative, visual and vibrant lifestyle how-to that delivers the skinny on the arithmetic of weight loss. Typically, there’s nothing less enjoyable than being fat and preferring not to be, but Calorie Accounting finally allows us to cut the crap and face this thing head on--with jokes, puns, humiliating photos, and self-deprecation! Because after all, in the all-too-heavy world of health and fitness, can’t we afford to lighten up a bit? Calorie Accounting is a tried-and-true diet plan, developed, followed, and documented by Mandy Levy, your author and sarcastic best friend. Her been-there-done-that words and pictures will inspire, mentor, and guide you through your own weight-loss success story with step-by-step instructions and extended metaphors for: Checks and balances! Shopping! Shakin’ that moneymaker! Recipes (for disaster)! And more!
Can We Feed The Future Before The Well Runs Dry?
by David Farrell PhD D.Rur.Sci.Mankind is at a crossroads. We need to increase food production by 70% by 2050 in the face of climate change, increased water and fertiliser demand, declining arable land area, environmental degradation and an affluent and rapidly-growing population with inequality rising quickly. But what about the one billion now living in poverty; many with insufficient money to buy food and go to bed hungry every night yet we waste sufficient food that would feed these and millions more. But are we as individuals prepared to put our shoulder to the wheel and give the poor the opportunity to improve their lot. Or will we continue on the well-worn pathway in an increasingly selfish consumer society rapidly using up our diminishing resources?
The Cannabis Kitchen Cookbook: Feel-Good Food for Home Cooks
by Robyn Griggs LawrenceAn Upscale Cookbook for Enthusiasts of All Skill Levels That Approaches Cannabis as an Ingredient to Explore Cannabis is one of the hottest ingredients to hit the culinary world, and cannabis-infused food is an evolving art and science. In The Cannabis Kitchen Cookbook, chefs in the know from Amherst to Anaheim share their secrets for infusing everything from oil and agave to soups and cocktails with this once taboo ingredient. Covering every meal from brunch to late-night cocktails and snacks, The Cannabis Kitchen Cookbook approaches cannabis as yet another fine ingredient to be studied and savored, like a great wine, a premium cigar, gourmet chocolate, or single malt scotch. With more than one hundred fully tested recipes from experienced professional chefs, The Cannabis Kitchen Cookbook guides readers through the process of making fresh, tasty, and healthy home-cooked meals using cannabis as the main additive. The cookbook also provides step-by-step instructions on preparing cannabis for use in the kitchen as well as advice on personalizing dosage for different tastes. Tips for trimming, processing, storing, and preserving cannabis are included along with a "buyer’s guide” that sheds light on the many varieties of cannabis flavor profiles, showcasing strains based not only on feel-good levels, but more importantly, taste-good levels Contributors to this Collection include . . . Leslie Cerier * Mike DeLao * Scott Durrah * Joey Galeano * Rowan Lehrman * Andie Leon * Catjia Redfern * Herb Seidel * Donna Shields * Grace Gutierrez * Lucienne Bercow Lazarus * Emily Sloat * Rabib Rafiq * Chris Kilham
The Canning Kitchen
by Amy BroneeA modern take on a beloved tradition The Canning Kitchen blends the traditions of home preserving with the tastes of the modern home cook with 101 simple, small batch recipes and vivid photography. Fill jars with canning classics such as Strawberry Rhubarb Jam and Crunchy Dill Pickles, and discover new classics like Salted Caramel Pear Butter, Bing Cherry Barbecue Sauce, and Sweet Thai Chili Chutney. With fresh ideas for every season, you'll want to keep your canning pot handy year-round to make delicious jams, jellies, marmalades, pickles, relishes, chutneys, sweet and savory sauces, and jars of homemade pantry favourites. In addition to year-round recipes, The Canning Kitchen includes all the basics you'll need to get started. Boost your canning confidence with straight-forward answers to common preserving questions and find out about the canning tools you need, many of which you may already have in your kitchen. Get tips on choosing seasonal ingredients and fresh ideas on how to enjoy your beautiful preserves. Use the step-by-step checklist to safely preserve each delicious batch, leaving you with just enough jars to enjoy at home plus a little extra for sharing.
Caribbean Modern: Recipes from the Rum Islands
by Shivi RamoutarWhen you think of the Caribbean, a hundred beautiful clichés come to mind - white sand, blue sky, salty breezes and balmy nights. But what of the food? Eating is at the heart of Caribbean life: people come together in the kitchen, someone starts cooking and soon there is laughter, music and fantastic food.Shivi Ramoutar grew up in Trinidad, Leicester and London. As a supperclub host and pop-up chef, Shivi turned to her favourite Caribbean dishes for inspiration. Her recipes are a wonderful melting pot of flavours: traditional Coconut Chicken Rundown sits alongside Red Bean and Spinach Mac 'n' Cheese and Baked Eggs Creole. Her food is fresh and zingy, exciting and exotic, but also satisfyingly homely and hearty. And not forgetting the fun -Salted Tamarind Caramel Sundae, Smashed Banana Pancakes and Peanut Butter and Jelly Cheesecake - without which the book just wouldn't be Caribbean.
Caribbean Modern: Recipes from the Rum Islands
by Shivi RamoutarWhen you think of the Caribbean, a hundred beautiful clichés come to mind - white sand, blue sky, salty breezes and balmy nights. But what of the food? Eating is at the heart of Caribbean life: people come together in the kitchen, someone starts cooking and soon there is laughter, music and fantastic food.Shivi Ramoutar grew up in Trinidad, Leicester and London. As a supperclub host and pop-up chef, Shivi turned to her favourite Caribbean dishes for inspiration. Her recipes are a wonderful melting pot of flavours: traditional Coconut Chicken Rundown sits alongside Red Bean and Spinach Mac 'n' Cheese and Baked Eggs Creole. Her food is fresh and zingy, exciting and exotic, but also satisfyingly homely and hearty. And not forgetting the fun -Salted Tamarind Caramel Sundae, Smashed Banana Pancakes and Peanut Butter and Jelly Cheesecake - without which the book just wouldn't be Caribbean.
The Carrot Purple and other Curious Stories of the Food We Eat (Rowman & Littlefield Studies in Food and Gastronomy)
by Joel S. DenkerHow many otherwise well-educated readers know that the familiar orange carrot was once a novelty? It is a little more than 400 years old. Domesticated in Afghanistan in 900 AD, the purple carrot, in fact, was the dominant variety until Dutch gardeners bred the young upstart in the seventeenth century. After surveying paintings from this era in the Louvre and other museums, Dutch agronomist Otto Banga discovered this stunning transformation. <p><p>The story of the carrot is just one of the hidden tales this book recounts. Through portraits of a wide range of foods we eat and love, from artichokes to strawberries, The Carrot Purple traces the path of foods from obscurity to familiarity. Joel Denker explores how these edible plants were, in diverse settings, invested with new meaning. They acquired not only culinary significance but also ceremonial, medicinal, and economic importance. Foods were variously savored, revered, and reviled. <p><p>This entertaining history will enhance the reader’s appreciation of a wide array of foods we take for granted. From the carrot to the cabbage, from cinnamon to coffee, from the peanut to the pistachio, the plants, beans, nuts, and spices we eat have little-known stories that are unearthed and served here with relish.
Cassey Ho's Hot Body Year-Round
by Cassey HoCassey Ho, internationally renowned fitness instructor, is known for her irresistibly popular workout videos which have been shared millions of times online. She runs the #1 women's fitness channel on YouTube, Blogilates. Her unique format, POP Pilates© is a fusion of ab-chiseling, butt lifting, total body sculpting exercises that are performed using only your bodyweight. Cassey's personality is bubbly, inspiring, and infectious. But don't let the smile fool you - her workouts will leave you sweating and sore for days. By following Ho's super effective workout plans and clean-eating recipes, you will transform your body towards a stronger, sleeker, and happier version of you. Hot Body Year Round is your ULTIMATE exercise and nutrition guide to living a fit, happy, and healthy life while sculpting your HOTTEST body. Cassey will show you how to stay motivated throughout the year, no matter what the challenges are. You will get:- 120 of Cassey's BEST total body transforming exercises- The complete POP Pilates exercise library - fully photographed and easy to follow- 20 full length workouts- 40 brand new, ridiculously delicious & nutritious recipes- Foods for beautiful hair, skin, and nails- 4 complete clean eating meal plans & grocery lists that complement each season- Cassey's personal daily meal plan- Motivational tips to stay inspired year-round- 256 pages of full color, glossy inspirationFrom the Trade Paperback edition.
Catfish
by Angela Knipple Paul KnippleWhile many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish. For Memphis natives Paul and Angela Knipple, enjoying "that steamy sweet white meat encased in golden crisp cornmeal was just a part of our childhoods." In this Savor the South® cookbook, the Knipples share their family memories of catching and eating this favored southern food. Painting a portrait of catfish's culinary and natural history, along with its place in southern foodways and the Delta fishing industry, the Knipples also provide clear instructions for how to select, prepare, and cook the fish.Showcased are fifty-six recipes highlighting catfish's remarkable versatility--from such southern classics as Catfish Po'Boys and Catfish Gumbo to the global flavors of Catfish Banh Mi and Nigerian Catfish Stew. Worth the price of admission are the recipes for fried catfish five ways, along with recipes for all the traditional sides, including slaw, hushpuppies, and tartar sauce--all you'll need to cook a plate worthy of a real southern fish shack.
Cattlewomen's Ranch Cookbook
by Amber JohnsCattlewomen share their traditional family recipes and ranch cooking secrets in a book full of the history and flavor of American ranching life. American Cattlewomen have been turning simple, fresh ingredients into delicious meals for generations. This cookbook features mouth-watering recipes from the kitchens of cattlewomen all over the country. You&’ll find everything from hearty breakfasts to delicious stews, tasty sides, and seasonal main dishes. Recipes such as Sourdough Hotcakes, Good Brown Stew, Bull Sale Beans, Creamy Crockpot Steak, and Cowboy Cookies are perfect for satisfying the hunger of hardworking folks. Along with these and other recipes, lifelong rancher Amber Johns shares the rich history of ranch cooking as it was passed down through generations. Cattlewomen&’s Ranch Cookbook brings readers inside a traditional ranch kitchen, where nothing is wasted—and everything is delicious.
Ceramic Materials from Coffee Bagasse Ash Waste (SpringerBriefs in Applied Sciences and Technology)
by Wilson Acchar Eduardo J. V. DultraThis book proposes the use of coffee bagasse ash (CBA) waste as raw material to be used in ceramic formulations. The approach presented here is a solution to a current ambiental problem as CBA waste is discharged in high amounts in agriculture. The authors analyze the potencial of CBA as a material to substitute feldspar in tile production.
Charlie Palmer's American Fare: Everyday Recipes from My Kitchens to Yours
by Charlie PalmerAward-winning chef and restaurateur, Charlie Palmer, is back with a book about favorite American recipes he loves to share with family and friends.Palmer has been at the forefront of great American food since the '80s. Fresh local ingredients, bursts of flavor, and preparation with ease have been the hallmark of his cooking over the years, and this collection includes the best recipes he cooks at home and his restaurants.Included will be over 100 recipes that any cook can make with ease-from Charlie's Famous Corn Chowder with Shrimp to Cheese Strata to Prosciutto-Wrapped Zucchini to Baked Lemon Chicken; plus snacks like Crispy Chickpeas and desserts like Double-Trouble Chocolate Chip Cookies, Lemon Shortbread and Fig Crostata. Along with personal reflections on food and family from one of America's own top chefs, this cookbook will help every family with delicious, easy dinner ideas.
Cheddar
by Gordon EdgarAnd what it can tell us about our history, cultural identity, and food politics One of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. Over the years it has been transformed, from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don't call it "American Cheese" for nothing. Cheddar is one man's picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar--with its diversity of manufacturing processes and tastes--is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society. More than that, though, cheddar actually holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Cheddar, and its offshoots, has something to tell us about this country: the way people rally to certain cheddars but not others; the way they extol or denounce the way others eat it; the role of the commodification of a once-artisan cheese and the effect that has on rural communities. The fact that cheddar is so common that it is often taken for granted means that examining it can lead us to the discovery of usually unspoken truths. Author Gordon Edgar (Cheesemonger: A Life on the Wedge) is well equipped to take readers on a tour through the world of cheddar. For more than fifteen years he has worked as an iconoclastic cheesemonger in San Francisco, but his sharp talent for observation and social critique were honed long before then, in the world of 'zines, punk rock, and progressive politics. His fresh perspectives on such a seemingly common topic are as thought-provoking as they are entertaining.
The Chef Next Door: A Pro Chef's Recipes for Fun, Fearless Home Cooking
by Amanda Freitag Carrie KingImprove your confidence and add joy to your home cooking with this beautiful, practical, full-color cookbook filled with information, techniques, and more than 100 recipes from the Food Network favorite and critically acclaimed chef of New York’s Empire Diner restaurant.Amanda Freitag is a master at knocking out fabulous meals in her restaurant kitchen and on the set of Food Network’s Chopped and Iron Chef America. But until recently, she was totally intimidated to cook at home in her tiny apartment kitchen, relating to the fears of many home cooks. She realized she wasn’t alone!She set out to help other home cooks and created a list of restaurant-quality recipes that shine in the home kitchen. The Chef Next Door teaches home cooks a wide range of confidence-instilling skills, tricks, and tips that Amanda has picked up working in professional kitchens and cooking competitively on television. In her bright, lively voice, she helps you master the basic techniques that are the foundation of good, flavorful cooking. She also teaches you how to think like a chef—to consider seasonality, balancing flavors, understanding the steps, and learning how to improvise—to create a menu and execute dishes with pro techniques, as if she were right there in the kitchen with you.You’ll find everything from the basics—sauces, marinades, stocks, and rubs—to first impressions, salads, and easy dinner recipes, and will even become skilled in making “The Scary Stuff”—recipes that may seem out of reach but are not. With The Chef Next Door, you’ll be able to dazzle friends and family with a diverse range of dishes, such as Spinach Feta Pies, Kale and Farro Salad with Aged Goat Cheese, Lusty Lemon Chicken, Pop’s Beer-Braised Bold Beef Stew, Mediterranean Potato Salad, Marinated Artichokes, Cocoa Carrot Cake, and more.Filled with beautiful color photographs that show how achievable good food really is, The Chef Next Door makes confident home cooking a breeze.
Chefs' Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home
by Carrie Solomon Adrian Moore“Anyone with even the vaguest interest in food (or other people’s houses generally) should order Carrie Solomon and Adrian Moore’s newly released Chefs’ Fridges.”—British Vogue"If you’ve ever wondered what your favorite chef eats at home, now’s your chance to find out. Chefs’ Fridges hops all over the continents of North America and Europe, peeking inside the home fridges of Nancy Silverton, Hugh Acheson, Enrique Olvera, José Andrés, Jessica Koslow, and more acclaimed chefs."—Food & WineFind out what’s in some of the world’s most esteemed chef’s kitchens with this fascinating compendium that showcases more than thirty-five of today’s masters, including José Andrés, Christina Tosi, Alice Waters, Daniel Boulud, Nancy Silverton, Wylie Dufresne, Jean-Georges Vongerichten, Ludo Lefebvre, and Carla Hall—in up-close profiles and gorgeous color photos, plus two recipes for the dishes they like to cook at home.For authors Carrie Solomon and Adrian Moore, and demonstrably, to the rest of the world, chefs are intriguing creatures. Their creations shape our culture and become an indelible part of our experience. They make food delicious beyond our wildest dreams. But what happens when the chef whites come off and they head home? Filled with exclusive photographs and interviews granted especially for this book, Chefs’ Fridges is a personal look into the refrigerators and kitchens of more than 35 of the world’s most esteemed chefs, including twelve chefs with thirty-six Michelin stars shared between them. You will feel as if you are having a conversation with a great chef as they stand before an open fridge, deciding what to eat.Each chef’s entry contains an anecdotal essay that sheds light on his or her personal and culinary background; numerous annotated full-bleed spreads of the contents of their refrigerators and freezers so you can see what makes their culinary clock tick; a short, straightforward Q&A section; an informal portrait in their kitchen; and recipes. The featured chefs include: Hugh Acheson, José Andrés, Dan Barber, Pascal Barbot, Kristian Baumann, Daniel Boulud, Sean Brock, Amanda Cohen, Dominique Crenn, Wylie Dufresne, Kristen Essig, Pierre Gagnaire, Carla Hall, Mason Hereford, Jordan Kahn, Tom Kitchin, Jessica Koslow, Ludo Lefebvre, Nadine Levy Redzepi, Barbara Lynch, Greg Marchand, David McMillan, Enrique Olvera, Ivan Orkin, Paco Perez, Anthony Rose, Marie-Aude Rose, Carme Ruscalleda, Nancy Silverton, Clare Smyth, Mette Soberg, Alex Stupak, Christina Tosi, Jean-Georges Vongerichten, and Alice Waters.
Chesapeake Bay Cooking with John Shields
by John ShieldsThis twenty-fifth anniversary edition of John Shields’s classic cookbook includes additional recipes and a new chapter on Chesapeake libations.Twenty-five years ago, Chesapeake Bay Cooking with John Shields introduced the world to the regional cuisine of the Mid-Atlantic. Nominated for a James Beard Award, the book was praised for its inspiring heritage recipes and its then-revolutionary emphasis on cooking with local and seasonal ingredients. Part history lesson, part travelogue, the book captured the unique character of the Chesapeake region and its people.In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives. Readers will learn how to prepare over 200 recipes from the Mid-Atlantic region, including panfried rockfish, roast mallard, beaten biscuits, oyster fritters, and Lady Baltimore cake. Best of all, they’ll learn everything they need to know about crabs—the undisputed star of Chesapeake cuisine—featured here in mouthwatering recipes for seven different kinds of crab cakes.Extensively updated, this edition includes a new chapter on Chesapeake libations, which features Shields’s closely held recipe for his notorious Dirty Gertie, an authentic Chesapeake-style Bloody Mary.
Chesapeake Bay Cooking with John Shields
by John. ShieldsDiscover the cuisine and the character of the Chesapeake Bay with the twenty-fifth-anniversary edition of this collection of over 200 regional, seasonal recipes.Twenty-five years ago, Chesapeake Bay Cooking with John Shields introduced the world to the regional cuisine of the Mid-Atlantic. Nominated for a James Beard Award, the book was praised for its inspiring heritage recipes and its then-revolutionary emphasis on cooking with local and seasonal ingredients. Part history lesson, part travelogue, the book captured the unique character of the Chesapeake region and its people.In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives. Readers will learn how to prepare over 200 recipes from the Mid-Atlantic region, including panfried rockfish, roast mallard, beaten biscuits, oyster fritters, and Lady Baltimore cake. Best of all, they’ll learn everything they need to know about crabs?the undisputed star of Chesapeake cuisine?featured here in mouthwatering recipes for seven different kinds of crab cakes.Extensively updated, this edition includes a new chapter on Chesapeake libations, which features Shields’s closely held recipe for his notorious Dirty Gertie, an authentic Chesapeake-style Bloody Mary.“Long before it was trendy to serve sustainable, local, and organic food, Maryland native Shields was doing it at Gertrude’s, a modest modern restaurant tucked inside the Baltimore Museum of Art. This fall he reissued his prescient chronicle of the waterman’s way of life and traditional cooking on the mid-Atlantic coast. It includes how to “pick” steamed crabs (seasoned with Old Bay, natch), prepare country sides like Green Beans With Country Ham and Sautéed Peanuts, and make the quirky relish known as chow-chow.” —April Fulton, National Geographic’sfood blog, The Plate“John knows and loves the Chesapeake as only a native can. One of the best regional American cookbooks you’ll ever find.” —Gourmet“For those who are not familiar with the “good old down home” taste of cooking by a native of the Chesapeake Bay region, John Shields brings you an experience you'll never forget. For those of us who are fortunate enough to be a part of this region, Mr. Shields reminds us of the experience we’ll always remember.” —The Honorable William Donald Schaefer, former governor of Maryland