- Table View
- List View
Fire + Wine Backyard Pizza: Perfect Pizza for Any Outdoor Oven or Grill, with Inspired Wine Pairings (Fire + Wine)
by null Mary Cressler null Sean MartinFeed your kids, impress your friends, and enjoy yourself with everyone's favorite food as you master 45 delicious and easy pizzas on your backyard pizza oven or grill—with wine, of course.Everyone loves pizza, but not everyone has the fancy equipment to make a great one at home. Finally, the creators behind Vindulge offer an invaluable resource using devices you probably have at home (a tabletop charcoal grill, even!) and give you the confidence to create endless variations—including breakfast pizza and dessert pizza—so you can customize to everyone's tastes!Authors Sean Martin and Mary Cressler bring their experience as pit master and sommelier to the art of creating the perfect pizza with your favorite outdoor grill or pizza oven, pairing dozens of delicious pizza recipes with the perfect wine every time. You'll find all the classics (hey there, Chicago Deep Dish and Margherita!), but also savory, gluten-free, vegetarian, and even sweet pizzas, making this the only cookbook a pizza lover of any age and palate—even the one who likes pineapple on their pizza—ever needs.Recipes include:Classic Pizzas, such as Deep-Dish Pizza and MargheritaSavory Pizzas, such as Date-Night Steak Dinner PizzaVeggie Pizzas, such as The Forager Pizza and The Pizza SaladFlatbreads, such as Fennel Pollen and Hot Honey FlatbreadBreakfast Pizzas, such as Huevos Rancheros PizzaDessert Pizzas, such as S'Mores Pizza
Fired
by Jon Finch Ben MerringtonThe wood oven revolution is here.Anyone with an outside space, from a city centre balcony to a leafy green country garden, can pick up an outdoor oven and start cooking. The range available is expanding all the time - catering for every budget and skill level - and yet until now there hasn't been a book that offers an all-round guide to cooking on the new kit on the block.Fired fills that gap with aplomb. The book shows you how to cook the finest pizza known to man of course, but it goes much further, offering recipes for meat joints, one pot stews, breads and even desserts. It holds the reader's hand on the journey to outdoor oven expertise, showing just how versatile and exciting outdoor wood oven cookery can be.
Fired: Wood Oven Cooking: Over 100 Simple Recipes & Top Skills To Master The Wood Fired Feast
by Jon Finch Ben MerringtonThe wood oven revolution is here.Anyone with an outside space, from a city centre balcony to a leafy green country garden, can pick up an outdoor oven and start cooking. The range available is expanding all the time - catering for every budget and skill level - and yet until now there hasn't been a book that offers an all-round guide to cooking on the new kit on the block.Fired fills that gap with aplomb. The book shows you how to cook the finest pizza known to man of course, but it goes much further, offering recipes for meat joints, one pot stews, breads and even desserts. It holds the reader's hand on the journey to outdoor oven expertise, showing just how versatile and exciting outdoor wood oven cookery can be.
The Firefighter's Thanksgiving
by Maribeth BoeltsThis rhyming picture book pays tribute to firefighters on Thanksgiving Day.It’s Thanksgiving Day at Station 1, and Firefighter Lou has planned a fabulous meal for everyone. But each time the alarm sounds, the firefighters run to an emergency, leaving behind half-peeled potatoes, unbaked bread, and melting ice cream. Then, at the biggest fire of the day, one of the firefighters gets hurt. Will they still be able to find a way to celebrate Thanksgiving?
Firepit Feast: Adventurous Recipes for Live-Fire Cooking
by Diana YenTake outdoor cooking to the next level with this fire pit cooking bible by a live-fire expert. There&’s nothing quite like cooking over an open flame. Fire infuses ingredients with its own unique flavors, elevating everything from a hot dog to fresh fruit to a hearty stew with elements of smoke and char. And fire pit cooking makes it even easier to cook with live fire. In Firepit Feast, Diana Yen shares 75 approachable and unique recipes full of flavor to make the most of a backyard stove or campside fire pit, including: *Salmon with Crushed Olives and Tomatoes *Miso-Butter Gnocchi and Mushrooms *Chicken and Oyster Mushroom Satay *Churrofluffs with Hot Chocolate *Japanese Sweet Potatoes with Chili Butter And much more! Diana Yen shows that fire pit cooking is about much more than s&’mores—though, yes, she includes instructions for a tasty, crowd-pleasing S&’morgasboard, too.
The First American Cookbook: A Facsimile of "American Cookery," 1796
by Amelia SimmonsThis facsimile of the first American-written cookbook published in the United States is not only a first in cookbook literature, but a historic document. It reveals the rich variety of food Colonial Americans enjoyed, their tastes, cooking and eating habits, even their colorful language.Author Amelia Simmons worked as a domestic in Colonial America and gathered her cookery expertise from firsthand experience. Her book points out the best ways of judging the quality of meats, poultry, fish, vegetables, etc., and presents the best methods of preparing and cooking them. In choosing fish, poultry, and other meats, the author wisely advises, "their smell denotes their goodness." Her sound suggestions for choosing the freshest and most tender onions, potatoes, parsnips, carrots, asparagus, lettuce, cabbage, beans, and other vegetables are as timely today as they were nearly 200 years ago.Here are the first uniquely American recipes using corn meal -- Indian pudding, "Johnny cake," and Indian slapjacks -- as well as the first recipes for pumpkin pudding, winter squash pudding, and for brewing spruce beer. The words "cookie" and "slaw" made their first published appearance in this book. You'll also find the first recommended use of pearlash (the forerunner of baking powder) to lighten dough, as well as recommendations for seasoning stuffing and roasting beef, mutton, veal, and lamb -- even how to dress a turtle.Along with authentic recipes for colonial favorites, a Glossary includes definitions of antiquated cooking terms: pannikin, wallop, frumenty, emptins, and more. And Mary Tolford Wilson's informative Introductory Essay provides the culinary historical background needed to appreciate this important book fully.Anyone who uses and collects cookbooks will want to have The First American Cookbook. Cultural historians, Americana buffs, and gourmets will find this rare edition filled with interesting recipes and rich in early American flavor.
First Big Crush: The Down and Dirty on Making Great Wine
by Eric ArnoldThe story behind the bottle, First Big Crush is Eric Arnold's wild account of his year immersing himself in all things wine... and somehow not winding up in rehab. Never having held a meaningful job for very long (and getting fired from most of them), Eric Arnold heads to New Zealand -- to Allan Scott Wines -- seeking adventure and hoping to learn a little bit about wine. What could be better than working outside in the fresh air and drinking wine all day? Before he knows it, he is dirty, wet, cold, and at the mercy of a tank of wine that just might explode and take him with it. So begin Eric's adventures in the world of wine. He gets sunburned, sore, and drunk -- and then does it all over again the next day. First Big Crush is a story that is as outrageous as it is compelling. Here are tales of first pressings, pruning, and tasting competitions. There are also rowdy nights at the local pub, girls, meat pies, girls, rugby, and tales of hunting wild pig. Along the way, each step of the winemaking process is explained in a way that humans can actually understand. Almost against his will, Eric becomes an expert.
First Bite: How We Learn to Eat
by Bee WilsonWe do not come into the world with an innate sense of taste and nutrition; as omnivores, we have to learn how and what to eat, how sweet is too sweet, and what food will give us the most energy for the coming day. But how does this education happen? What are the origins of taste?In First Bite, the beloved food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. An exploration of the extraordinary and surprising origins of our tastes and eating habits--from people who can only eat foods of a certain color to an amnesiac who can eat meal after meal without getting full--First Bite also shows us how we can change our palates to lead healthier, happier lives.
First Bites: Homemade, Nourishing Recipes from Baby Spoonfuls to Toddler Treats
by Leigh Ann ChatagnierStart your baby off right with real food to nourish their every need. First Bites teaches you the ins and outs of introducing food so good, even you will want to eat it! This adorable and innovative cookbook is packed full of easy recipes that are bursting with flavor and nutrients to expand your baby’s palette and give them the vitamins they need to thrive. Work your way through flavorful purees that will delight your baby’s taste buds and get them excited about a new world of real food. Then, you’ll transition them into eating little bites that get them ready to participate in family meal time! Your baby will not only love eating these delicious recipes but will also develop healthy eating habits early on. Recipes include: •Cinnamon vanilla pear puree •Zucchini, pea, and thyme mash up •Curry coconut sweet potatoes •Lentil and veggie fritters •Whole wheat banana mini pancakes •Peachy coconut chia pudding •White peach and raspberry smoothie •Kale and white cheddar mini frittatas •Healthy salmon fish sticks •So many more!
First Bites: A Science-based Guide To Nutrition For Baby?s First 1,000 Days
by Evelyn Rusli Arianna SchioldagerHelp your little one become a good, healthy eater. Until age 2, a child’s body develops at superspeed—with 60 percent of calorie intake going straight to brain development—so good nutrition is essential. Reviewed and approved by a board of pediatricians, First Bites connects nutrition and development with hard-hitting data, fascinating facts, and flavorful, healthy food. Part One examines the significance of the first 1,000 days, the most important nutrition window in life. Discover which nutrients mother and baby need when and which fundamentals to keep on hand. Learn how to start solids, avoid creating a picky eater, and spot changes in your child’s digestion. Part Two offers more than 60 easy-to-follow recipes, from pregnancy dishes for expecting mamas to basic blends for infants starting solids and tantalizing finger foods for toddlers, all free of added sugars, gluten, and dairy. Strategically introducing your wee one to 100 ingredients by age 2, the recipes proceed by baby age, meal, and total time, so you can make something tasty, quick, and simple or something good that takes a little more time. From an Apricot Turmeric Bowl and Beet Chips to Quinoa Cornbread and Zucchini Fritters, these aren’t your grandma’s recipes. They’ll help you optimize quality and time while feeding your little one and find some much-needed inner peas.
First Bites
by Dana Angelo WhiteFIRST BITES is a "cheat sheet" approach to introducing 50 superfoods into baby and toddler diets, with tips and recipes to show parents how to raise healthy eaters for life. FIRST BITES is the quick and easy reference guide that all parents can keep on hand to whip up tasty and nutritious meals for their babies and toddlers in no time. Recipes are designed to help to foster healthy eating habits and create a diet filled with 50 fresh, minimally processed superfoods that are just as delicious as they are healthy. In this book, fruit and veggies take center stage in new and exciting ways, yet parents will also learn to create healthy spins on classic kid favorites like mac and cheese, pizza, chicken fingers and cupcakes. FIRST BITES offers all the tools parents need to turn the naturally healthy foods they have on hand into delectable breakfasts, lunches, dinners and snacks designed to encourage youngsters to become strong and healthy eaters for a lifetime.From the Trade Paperback edition.
First, Catch: Study of a Spring Meal
by Thom Eagle“Eagle, a chef and food writer, uses a nine-dish lunch as the occasion to ruminate about cooking, and life” (New York Times Book Review).First, Catch is a cookbook without recipes, an invitation to journey through the digressive mind of a chef at work, and a hymn to a singular nine-dish festive spring lunch. In Eagle’s kitchen, open shelves reveal colorful jars of vegetables pickling over the course of months, and a soffritto of onions, celery, and carrots cook slowly under a watchful gaze in a skillet heavy enough to double as a murder weapon. Eagle has both the sharp eye of a food scientist as he tries to identify the seventeen unique steps of boiling water, as well as of that of a roving food historian as he ponders what the spice silphium tasted like to the Romans, who over-ate it to worldwide extinction. He is a tour guide to the world of ingredients, a culinary explorer, and thoughtful commentator on the ways immigration, technology, and fashion has changed the way we eat. He is also a food philosopher, asking the question: at what stage does cooking begin? Is it when we begin to apply heat or acid to ingredients? Is it when we gather and arrange what we will cook—and perhaps start to salivate? Or does it start even earlier, in the wandering late-morning thought, “What should I eat for lunch?”Irreverent and charming, yet also illuminating and brilliantly researched, First, Catch encourages us to slow down and focus on what it means to cook. With this astonishing and beautiful book, Thom Eagle joins the ranks of great food writers like M.F.K. Fisher, Alice Waters, and Samin Nosrat in offering us inspiration to savor, both in and out of the kitchen.Winner of the Fortnum and Mason’s Debut Food Book AwardShortlisted for the 2018 Andre Simon Food & Drink Book of the YearBBC Radio 4 Food Programme Best Foodbooks of 2018Times Best Food Books of 2018Financial Times Summer Food Books of 2018“A contemplation of cooking and eating, a return to the great tradition of food writing inspired by M.F.K. Fisher’s The Gastronomical Me . . . Eagle writes with a wit and sharpness that can turn a chapter on fermenting pickles into a riff on death and decay while still making it seem like something you would like to put in your mouth.” —Mark Haskell Smith, Los Angeles Times“In two dozen short chapters linked like little sausages, he serves up a bounty of fresh, often tart opinions about food and cooking . . . Eagle is a natural teacher; his enthusiasm and broad view of food preparation is both instructive and inspiring . . . Eagle’s prose, while conversational in tone, is as crafted and layered as his cuisine. Never bland, it is also brightly seasoned with strong opinions . . . Rare among food writing, this book is bound to change the way you think about your next meal.” —Heller McAlpin, Christian Science Monitor
First Comes Marriage: The perfect slow-burn romcom you won’t be able to put down in 2024!
by Laila RafiZafar and Reshma might be husband and wife.But now it's time to fall in love...Zafar is the perfect son. After all, he does spend his head buried in the family business and sets the right example for his younger brothers. But being the perfect husband doesn't come so easily to him...Reshma didn't expect romance when she agreed to marry Zafar. And definitely not love. But there's something just about Zafar Saeed that makes her long for the romance she reads in her books, so falling for him was easy. The only issue is that he barely acknowledges her!And when Zafar and Reshma are reluctantly swept away to beautiful Mombasa for a family wedding, avoiding each other becomes even trickier. Forced to be in close proximity, Zafar and Reshma are about to discover that sometimes falling in love comes after saying 'I do'.*Heartwarming and achingly romantic, First Comes Marriage is just the slow-burn, grumpy-sunshine romance you need to read in 2023. Perfect for fans of Sara Desai, Sonali Dev and Talia Hibbert!*
First Comes Marriage: The perfect slow-burn romcom you won’t be able to put down in 2024!
by Laila RafiZafar and Reshma might be husband and wife.But now it's time to fall in love...Zafar is the perfect son. After all, he does spend his head buried in the family business and sets the right example for his younger brothers. But being the perfect husband doesn't come so easily to him...Reshma didn't expect romance when she agreed to marry Zafar. And definitely not love. But there's something just about Zafar Saeed that makes her long for the romance she reads in her books, so falling for him was easy. The only issue is that he barely acknowledges her!And when Zafar and Reshma are reluctantly swept away to beautiful Mombasa for a family wedding, avoiding each other becomes even trickier. Forced to be in close proximity, Zafar and Reshma are about to discover that sometimes falling in love comes after saying 'I do'.*Heartwarming and achingly romantic, First Comes Marriage is just the slow-burn, grumpy-sunshine romance you need to read in 2023. Perfect for fans of Sara Desai, Sonali Dev and Talia Hibbert!*
A First Cookbook for Children
by Christopher Santoro Evelyne JohnsonFinally, a beginning cookbook designed especially for children -- and one that adds the fun of coloring to the joy of cooking. A First Cookbook for Children contains a wide variety of yummy, mouth-watering recipes that kids love and love to fix: cheeseburgers, chicken, pizza, salads, sauces, desserts, dips, and much more.Assuming no previous cooking experience, the author gently guides the reader from start to finish with special sections on muffins, cakes, meat loaf, chicken, dips & dunks, corn bread, scalloped potatoes, biscuits, salads, hamburgers, fish, cookies, macaroni & cheese, pancakes, candies, dressings, pizza, baked ham, crudités, and rice.Simple, easy-to-follow instructions plus clear explanations of ingredients and utensils take a child through each step of food preparation and actual cooking. A helpful introduction includes lists of necessary equipment and basic ingredients along with five sample menus. A fun first cookbook for kids ages 10 and up, this volume offers 60 sure-to-please recipes.
First Generation: Recipes from My Taiwanese-American Home [A Cookbook]
by Frankie GawIn this stunning exploration of identity through food, the blogger behind Little Fat Boy presents 80 recipes that are rooted in his childhood as a first-generation Taiwanese American growing up in the Midwest.&“This book will transport you, it will make you cry (again and again), and it will delight you with flavor combinations that are both new and nostalgic.&”—Molly Yeh, cookbook author and Food Network hostIn First Generation, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with. In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds. Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking.
The First Jewish-American Cookbook
by Esther LevyA remarkable culinary and historical document that offers housekeeping and domestic management advice, as well as daily menu suggestions, a Jewish calendar, and a selection of medical and household recipes. Delicious and economical, the recipes feature ingredients readily available to modern cooks, with instructions that are abundantly clear.
The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons
by Laura WrightThe blogger behind the Saveur award-winning blog The First Mess shares her eagerly anticipated debut cookbook, featuring more than 125 beautifully prepared seasonal whole-food recipes. Home cooks head to The First Mess for Laura Wright’s simple-to-prepare seasonal vegan recipes but stay for her beautiful photographs and enchanting storytelling. In her debut cookbook, Wright presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125 produce-forward recipes showcase the best each season has to offer and, as a whole, demonstrate that plant-based wellness is both accessible and delicious.Wright grew up working at her family’s local food market and vegetable patch in southern Ontario, where fully stocked root cellars in the winter and armfuls of fresh produce in the spring and summer were the norm. After attending culinary school and working for one of Canada’s original local food chefs, she launched The First Mess at the urging of her friends in order to share the delicious, no-fuss, healthy, seasonal meals she grew up eating, and she quickly attracted a large, international following.The First Mess Cookbook is filled with more of the exquisitely prepared whole-food recipes and Wright’s signature transporting, magical photography. With recipes for every meal of the day, such as Fluffy Whole Grain Pancakes, Romanesco Confetti Salad with Meyer Lemon Dressing, Roasted Eggplant and Olive Bolognese, and desserts such as Earl Grey and Vanilla Bean Tiramisu, The First Mess Cookbook is a must-have for any home cook looking to prepare nourishing plant-based meals with the best the seasons have to offer.
The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons
by Laura WrightThe creator of the popular Saveur award-winning blog The First Mess shares over 125 seasonal, plant-based, and beautifully prepared healthy recipes in her eagerly anticipated debut cookbookHome cooks head to The First Mess blog for Laura Wright's simple-to-prepare, seasonal vegan recipes, but stay for her beautiful photographs and enchanting storytelling. In her debut cookbook, Laura presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125-plus produce-forward recipes showcase the best each season has to offer, and as a whole, demonstrate that plant-based wellness is both accessible and delicious. Wright grew up working at her family's local food market and vegetable patch in the Niagara region of southern Ontario, where fully stocked root cellars in the winter and armfuls of fresh produce in the spring and summer were the norm. After attending culinary school and working in one of Canada's original farm-to-table restaurants, she launched The First Mess blog at the urging of her friends in order to share the delicious, no-fuss, healthy, seasonal meals she grew up eating, and quickly attracted a large international following. The First Mess Cookbook is filled with more of the exquisitely prepared plant-based recipes and lush photography that fans of the blog have come to expect. With recipes for every meal of the day, like Fluffiest Multigrain Pancakes, Meyer Lemon Romanesco Glow Salad, and Eggplant "Bolognese" Pasta, and desserts like Earl Grey Tiramisu, The First Mess Cookbook is a must-have for any home cook looking to prepare nourishing plant-based meals with the best the seasons have to offer.From the Hardcover edition.
First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More)
by Allison KaveA year&’s worth of seasonal, creative, and easy-to-make sweet and savory crusted treats from the award-winning owner of a renowned Brooklyn bakery and bar. When Allison Kave turned her love of pies from a hobby into a career, she unleashed a decadent array of flaky fancies unlike any the world had ever seen. From traditional dough crusts to crumb crusts, fruit fillings to cloudlike creams, Kave&’s creations are the stuff pastry dreams are made of. Now, she shares her tips, tricks, and techniques in an all-new cookbook featuring pie recipes for every week of the year. Organized by month, this book has everything from irresistibly salty snacks like her Salty Dog Cheese Pie to inventive sweets such as Root Beer Float Pie and traditional favorites like Candy Apple Pie. Kave also demonstrates how to make your pies a picturesque success with step-by-step instructions on latticing, crimping, blind baking, and more. Whether you&’re a baking beginner or an at-home pro, First Prize Pies will give you a year&’s worth of delicious inspiration.
The First Real Kitchen Cookbook: Recipes & Tips for New Cooks
by Megan Carle Jill CarleThe authors of College Cooking guide you on your next step to adulting: shopping for, preparing, and eating your own meals—in your own kitchen.Every year, tens of thousands of hungry twentysomethings graduate college and rent their first apartment. They love food and want to learn how to cook. The First Real Kitchen Cookbook is the just-graduated’s go-to guide, explaining in a friendly, encouraging voice everything that can be done on a tiny four-burner stove with minimal equipment and utensils. Fellow twentysomethings Megan Carle and Jill Carle teach new cooks how to stock a pantry on the cheap, buy meat, roast a chicken, cook vegetables, and bake cakes from scratch—all the basics and more!“Sure, this is for those of you just setting up your ‘first real kitchen,’ but guess what? There is a lot of helpful information for those of us who’ve had our own kitchens for years. We can all use a little help now and then . . .” —Cooks & Books & Recipes“A great cookbook for someone who doesn’t have much experience cooking, but wants to get a real start on the subject.” —Errant Dreams
First Taste Sweet
by Jennifer Riesmeyer ElvgrenGrace and Alice are helping their family make maple syrup! After making mistakes all day, Grace wants to prove she is responsible enough to help mix the syrup all night. Will Grace be able to help make the syrup and get to have the first taste? After all, the first taste is always the best taste!
First We Eat: Good Food for Simple Gatherings from My Pacific Northwest Kitchen
by Eva Kosmas FloresThe acclaimed cookbook author shares creative new dishes that bring Mediterranean inspiration to the seasonal ingredients of the Pacific Northwest.Eva Kosmas Flores finds inspiration in her Greek heritage and the bountiful produce of her garden in Oregon. She uses both to craft her seasonal and approachable recipes, each paired with a mouthwatering image. Showcasing her unforgettable, atmospheric photography style, First We Eat is a gorgeous reference on seasonal cooking that celebrates the beauty of the Pacific Northwest, Mediterranean influences, effortless and stylish presentations, and simple preparations, all designed to share with friends and family.
The First Year: A Patient-Expert Guide for the Newly Diagnosed (Marlowe Diabetes Library)
by Gretchen BeckerDiagnosed with type-2 or non-insulin dependent diabetes in 1996, Gretchen Becker educated herself on every aspect of this chronic condition by reading medical books, talking with doctors, listening to her own body and using the Internet to communicate daily with other people with diabetes. Now, as a patient-expert, she guides all those newly diagnosed through everything they need to learn and do in the crucial first year after diagnosis. This indispensable guide simplifies but never patronises and offers a wider approach than any so far adhered to by doctors. It answers all the questions that assail the newly diagnosed: How to cope with daily maintenance? How to make sense of the terminology about measurement of blood-glucose levels? How to build self-knowledge and confidence? How, overall, best to adjust to life with diabetes.
First You Take a Leek
by Virginia Carroll Maxine Jo SaltonstallIt's not exactly an onion. And it's not a chive. The leek-big, simple, and often under-appreciated and misused-is in fact an indispensable flavor component to many of the most pleasing dishes that can be cooked in a kitchen. For those of us who have stared in amazement before the odd looking, elongated green and whitevegetable in the produce department, this book offers a new understanding and appreciation for the leek. With recipes for leek and split pea soup, leeks au gratin, chicken-with-leeks casserole, among others, this entertaining cookbook intertwines recipes with humorous stories of leeks, life, and the love of food.