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Home Kitchen: Everyday cooking made simple and delicious
by Donal SkehanBecome a more confident, creative and instinctive home cook, with inspiration, tips, and delicious recipes from much-loved Irish cook Donal Skehan.In his new book, Donal brings us into the heart of his kitchen, showing us how he cooks for his family and what inspires him - from his granny's handwritten recipes and his Irish heritage to his time living in LA. Donal shares delicious recipes from his many experiences and travels, as well as his decades as a home cook, that you'll want to make time and again. Donal has all aspects of the week covered with chapters such as make-ahead Sundays, everyday dinners, weekday rush, slow-cooking weekend wins, and scrumptious desserts. Recipes include:Cauliflower Mac 'n' Cheese with Chorizo CrumbsSheet-Pan Sticky Korean Popcorn Chicken with Rice and SlawSlow Cooker Butter ChickenPrawn and Dill Rolls with Wild Garlic MayoBasque Burnt Cheesecake with CherriesIrish Coffee, Hazelnut and Chocolate TiramisuPacked with amazing recipes, tips and tricks, this book will help you get the most out of every week and learn to truly love your own home kitchen.
Home Made: A Story of Grief, Groceries, Showing Up--and What We Make When We Make Dinner
by Liz HauckA tender and vivid memoir about the radical grace we discover when we consider ourselves bound together in community, and a moving account of one woman&’s attempt to answer the essential question Who are we to one another?&“Liz Hauck reveals fascinating, sobering, and urgent truths about boyhood, inequality, and the power and promise of community.&”—Piper Kerman, New York Times bestselling author of Orange Is the New Black Liz Hauck and her dad had a plan to start a weekly cooking program in a residential home for teenage boys in state care, which was run by the human services agency he co-directed. When her father died before they had a chance to get the project started, Liz decided she would try it without him. She didn&’t know what to expect from volunteering with court-involved youth, but as a high school teacher she knew that teenagers are drawn to food-related activities, and as a daughter, she believed that if she and the kids made even a single dinner together she could check one box off of her father&’s long, unfinished to-do list. This is the story of what happened around the table, and how one dinner became one hundred dinners.&“The kids picked the menus, I bought the groceries,&” Liz writes, &“and we cooked and ate dinner together for two hours a week for nearly three years. Sometimes improvisation in kitchens is disastrous. But sometimes, a combination of elements produces something spectacularly unexpected. I think that&’s why, when we don&’t know what else to do, we feed our neighbors.&” Capturing the clumsy choreography of cooking with other people, this is a sharply observed story about the ways we behave when we are hungry and the conversations that happen at the intersections of flavor and memory, vulnerability and strength, grief and connection.
Home Made
by Yvette van BovenDiscover the fun of making food from scratch: “You’ll want to eat everything in this book.” —People StyleWatchNamed One of the Year’s Ten Best Cookbooks by DetailsHow do you make cheese from pantry staples? Or create an oven smoker from scratch in just two minutes? Or make ice cream without a machine? In Home Made, Yvette van Boven shows you how, complete with step-by-step photos and illustrations and a gorgeous photo alongside every recipe. While her recipes are rooted in a natural, from-scratch cooking philosophy, van Boven is never preachy—she believes that this way of cooking is fun and that the dishes simply taste better! Chapters include Preserving Vegetables, Pre-Dinner Drinks, Chocolate and Cookies, After a Night Out, Ice-Cream-You-Scream, Don’t Forget the Dog!, and more. Each chapter starts with a basic dish that you can make yourself, but usually don’t because you think it’s too complicated (think again!), and includes variations—basic bread becomes focaccia with olives and rosemary, or red cherry and thyme bread. Written with a friendly, irreverent voice, this book will inspire you to make every dish at home.
Home Made Christmas
by Yvette van BovenMake ahead and make merry with over 100 holiday recipes for family and guests!Author of the Home Made series of cookbooks Yvette van Boven loves the holidays—and she’s never short of ideas for celebrations. In Home Made Christmas, she shows you how to make the season less stressful with her “make ahead” recipes, giving you time to enjoy your company when they arrive. Home Made Christmas includes more than 100 recipes (organized by Prepare Ahead and To Finish It Off) that are all easy to make and delicious. With her step-by-step directions, you’ll know exactly what to do and when—she even provides menu ideas to make all your planning easier. Whether you’re celebrating your first Christmas with the love of your life or cooking for your entire family, this cookbook makes sure you’re fully prepared to entertain your holiday guests with a delicious, satisfying meal.
Home Made in the Oven: Truly Easy, Comforting Recipes for Baking, Broiling, and Roasting
by Yvette van BovenArranged month by month, more than eighty simple seasonal recipes for dishes you can make in the oven. Every week, Yvette van Boven develops a new oven recipe for her magazine column. The recipes are seasonal, delicious, and most importantly, really simple—and now, they’re collected in her latest cookbook: Home Made in the Oven. What is van Boven serving up fresh from her oven this time? How about autumnal stuffed Portobello mushrooms, a freshly baked plum pie, or cabbage rolls with caraway and hazelnuts? Alongside the more than eighty recipes you’ll also find her annotated illustrations and photographs of finished dishes. For van Boven, everything belongs in the oven: vegetables, meat, fish, pizza, stews, and of course, sweets! These easy recipes are sure to provide you with plenty of tips, tricks, and inspiration for cooking in your oven.
Home Made Summer
by Yvette van Boven“A grab bag of summer flavors and dishes . . . Think of van Boven as the activities director of your own culinary summer camp.” —The New York TimesThe author of Home Made and Home Made Winter returns with a new cookbook filled with tasty recipes, beautiful photos, clear instructions, and hand-drawn artwork throughout. Home Made Summer presents her absolute favorite recipes for spring and summer. Inspired by her childhood in Ireland and her summers in Provence, van Boven has created a collection sure to tempt you to step into the kitchen. Using seasonal ingredients, such as freshly picked apples and berries, delicate summer lettuces and fresh herbs, she presents recipes for Breakfast, Brunch & Lunch, Snacks, Beverages, Appetizers, Main Courses, and Dessert.“Home Made Summer is a happy book, fun to look at, fun to read. It’s downright frivolous, in fact. And that’s what summer is all about.” —The New York Times Book Review“In the last two years, she has published three cookbooks, Home Made, Home Made Winter and Home Made Summer, that exemplify the indie spirit: They're filled with her illustrations and do-it-yourself recipes, like hand-cranked ice cream, from-scratch mustards and Dutch-style beef sausages and croquettes.” —Food & Wine“Flipping through the pages feels a bit like stepping into a fantasy land, one with jars and jars of citrusy-tomato mayonnaise awaiting crab cakes and stacks of powdered sugar-dusted ‘ultimate puffy pancakes’ (topped with crème fraîche and berries in lieu of syrup).” —LA Weekly“Stunning savory dishes.” —Serious Eats“Yvette’s attitude, like her recipes, is lighthearted and friendly, her header notes charmingly personal, and her thorough instructions chatty and fun.” —BookPage
Home Made Winter
by Yvette van BovenWarm up your winter with recipes for apple cider, cardamom and orange scones, Irish potato soup, and much more.Dutch chef Yvette van Boven’s Home Made series of cookbooks feature delicious recipes, beautiful photos, step-by-step instruction, and her own hand-drawn artwork. Now she presents Home Made Winter, a heartfelt, humorous, and passionate collection of dishes inspired by her childhood in Ireland and her frequent sojourns in France.This is a cookbook that will warm your heart, with chapters on Breakfast, Brunch & Lunch; Pies and Sweet Things for Tea Time; Beverages; To Start; Main Courses; and Dessert, focusing on simple recipes for classic dishes such as apple cider, BBQ pulled pork, ricotta cheesecake, and more. Step-by-step, she explains how to make butter, beef sausage, and baileys—and also features her favorite winter holiday recipes.
The Home Mixologist: Shake Up Your Cocktail Game with 150 Recipes
by Shane CarleyShake up your cocktail game with The Home Mixologist, the ultimate guide to crafting delicious and impressive cocktails right at home.Whether you're a seasoned bartender or a beginner looking to elevate your home bartending skills, The Home Mixologist offers a wide range of classic and creative cocktail recipes to suit any occasion. Mix up your favorite classics and try out innovative drinks that use unexpected ingredients and techniques. Unleash your inner mixologist with tips for creating infusions and other bespoke ingredients. With easy-to-follow, step-by-step instructions, you'll learn how to create perfectly balanced cocktails and impress your guests.Inside you'll find:150 cocktail recipesEverything you need for your home barRecipes for infusions, syrups, tinctures, and moreStunning, full-color photographyFrom informal gatherings to extravagant parties, show off your newfound bartending skills with The Home Mixologist.
Home Parenteral Nutrition
by Daniela Daniela Federica Federica Johanne Johanne Simon Allison Marianna Marianna Patrick Patrick Asuncion Asuncion Janet JanetHome parenteral nutrition (HPN) is the intravenous administration of nutrients carried out in the patient's home. This book analyses current practices in HPN, with a view to inform best practice, covering epidemiology of HPN in regions including the UK and Europe, USA and Australia, its role in the treatment of clinical conditions including gastrointestinal disorders and cancer, ethical and legal aspects and patient quality of life.
Home Parenteral Nutrition
by Patrick Patrick Federico Bozzetti Johanne Johanne Michael Staun Federica Federica Janet Janet Daniela Daniela Simon Allison Marianna Marianna Andre Van Gossum Asuncion AsuncionHome parenteral nutrition (HPN) is the intravenous administration of nutrients carried out in the patient's home. This book analyses current practices in HPN, with a view to inform best practice, covering epidemiology of HPN in regions including the UK and Europe, USA and Australia, its role in the treatment of clinical conditions including gastrointestinal disorders and cancer, ethical and legal aspects and patient quality of life.
Home Plate Cooking: Everyday Southern Cuisine with a Fresh Twist
by Virginia Willis Marvin WoodsNothing says the South more than its unique food and various cooking styles. Southern recipes are cherished heirlooms passed down from generation to generation and Home Plate Cooking shows how to prepare the same recipes your grandmother used to make, while sharing fresh versions of the same food. That could mean preparing a marinade for collard greens that will eliminate the need for fat back, or cutting down on preparation or cooking time for a family favorite. Featuring 150 recipes, Home Plate Cooking celebrates home cooked southern meals in a way southern recipes have never been presented before."I started challenging myself six or seven years ago to prepare tasty cuisine that reflected my heritage and influence but to alter it so that people could eat it more than once a week and not have to worry about suffering from high blood pressure in every bite," Woods said.In Home Plate Cooking, Woods shares recipes for delicacies such as:Cheddar Grits SouffléNew Southern Chicken & DumplingsCarrot Apple SlawCheddar CornbreadOkra & TomatoesBourbon-Baked HamNew Orleans Barbecued ShrimpPecan SandiesUpside-Down Apple Cake
The Home Preserving Bible: A Complete Guide to Every Type of Food Preservation with Hundreds of Delicious R
by Carole CanclerLearn to preserve your food at home with this ultimate guidebook!The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.
Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home
by Susan Mahnke Peery Charles G. ReavisThis comprehensive guide to making everything from Vienna Sausage to Spanish-Style Chorizo shows you how easy it is to make homemade sausages. With simple instructions for more than 100 recipes made from pork, beef, chicken, turkey, poultry, and fish — including classics like Kosher Salami and Italian Cotechino — you’re sure to find a sausage to suit your taste.
Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
by Charles G. Reavis Evelyn BattagliaHome Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there&’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.
Home Smoking and Curing
by Keith ErlandsonHome Smoking and Curing introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food. Whether you're looking to prepare your own smoked salmon and bacon, or create some really impressive dishes for entertaining, Home Smoking and Curing will guide you through the processes. With delicious recipes ranging from smoked rabbit pie to smoked oysters and venison, there are dishes for every occasion. In addition it contains: * advice on choosing raw ingredients* making the most of meats in season* easy to follow instructions for building your own kiln* useful information on commercial smokersFirst published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the pleasures of smoking and curing food. Full of well-tested methods and reliable advice, this book offers a wealth of information for amateur chefs and gourmets alike.
Home Smoking and Curing of Meat, Fish and Game: Of Meat, Fish And Game (Self-Sufficiency #7)
by Joanna FarrowMake the tastiest bacon, most delicious smoked fish, or perfectly cured salami without the need for high-tech equipment or expensive ingredients.Smoking and curing originated as ways to preserve food before the advent of tin cans, freezers and vacuum packs. Nowadays, these ancient skills are enjoying a comeback as many of us look towards a more self-sufficient and rewarding way of preparing, storing and eating our food. In this book, author Joanna Farrow explains how with some basic ingredients and equipment, you can soon be salting, curing, air-drying, and smoking a whole range of seasonal and year-round produce. With clear instructions and advice to help you get started, plus twenty-five original recipes for meat, game, and shellfish, this book will give you the confidence and know-how to begin your own experiments. What could be more delicious than home-cured bacon, subtle smoked salmon, or air-dried ham? With guides to setting up your own smoker, preparing salt and brine cures, drying, and preserving, Self-Sufficiency: Home Smoking and Curing is the perfect introduction to making the most of meat, fish, game and poultry.
Home Thoughts from the Heart
by Mary KennedyA sense of home, and of love, is what makes life meaningful for me. I invite you to share in a journey through family, friendship and adventure in the pages of this book, and hope that you will find something here that resonates with you. After all, we're all walking this road through life together -- and that's what makes it worthwhile.Love, MaryIcon of Irish broadcasting Mary Kennedy invites us into her world in this beautiful book of words and pictures, sharing stories from her life at home and abroad, along with favourite recipes that have been handed down the generations. From family weddings and gatherings, and her love of gardening, to the ups and downs of life, and finding meaning in the spiritual, Mary describes her inner world with an intimacy and honesty her readers have come to love.Including musings on the challenges -- and benefits -- of getting older, and how life can make you stumble when you least expect it (just so you can experience what it is to rise again!), Home Thoughts from the Heart is a book to be cherished.*Please note that this is an illustrated book and therefore is best viewed on optimal devices*
The Home Winemaker's Companion: Secrets, Recipes, and Know-How for Making 115 Great-Tasting Wines
by Ed Halloran Gene SpazianiRaise a glass of homemade burgundy and enjoy the fruits of your labor. This informative guide provides an overview of the entire home winemaking process, from the vine (or the boxed kit) to your glass. With more than 100 recipes for a wide range of delicious wines, ports, and champagnes, you’re sure to find a wine to suit your taste. Clear diagrams for setting up your equipment and fail-safe instructions ensure that your home winemaking will be a success.
Home Winemaking For Dummies
by Tim PattersonAn informative, fun guide to making your own wineIt's estimated that one million North Americans make their own wine. Relatively inexpensive to make (a homemade bottle costs from $2 to $4), a bottle with your own label (and grapes) is a fantasy even someone with modest aspirations can fulfill. Author Tim Patterson, an award-winning home winemaker, shows how it's possible for anyone to create a great wine. In Home Winemaking For Dummies, he discusses the art of winemaking from grape to bottle, including how to get the best grapes (and figure out how many you need); determine what equipment is required; select the right yeast and figure out if any other additives are needed; and store, age, and test wine. With detailed tips on creating many varieties -- from bold reds and demure whites to enchanting rosés and delightful sparkling wines -- this guide is your ultimate winemaking resource.
HomeBaking: The Artful Mix of Flour and Traditions from Around the World
by Naomi Duguid Jeffrey AlfordHome baking may be a humble art, but its roots are deeply planted. On an island in Sweden a grandmother teaches her granddaughter how to make slagbrot, a velvety rye bread, just as she was taught to make it by her grandmother many years before. In Portugal, village women meet once each week to bake at a community oven; while the large stone oven heats up, children come running for sweet, sugary flatbreads made specially for them. In Toronto, Naomi makes her grandmother's recipe for treacle tart and Jeffrey makes the truck-stop cinnamon buns he and his father loved. From savory pies to sweet buns, from crusty loaves to birthday cake, from old-world apple pie to peanut cookies to custard tarts, these recipes capture the age-old rhythm of turning simple ingredients into something wonderful to eat. HomeBaking rekindles the simple pleasure of working with your hands to feed your family. And it ratchets down the competitive demands we place on ourselves as home cooks. Because in striving for professional results we lose touch with the pleasures of the process, with the homey and imperfect, with the satisfaction of knowing that you can, as a matter of course, prepare something lovely and delicious, and always have a full cookie jar or some homemade cake on hand to offer. Jeffrey Alford and Naomi Duguid collected the recipes in HomeBaking at their source, from farmhouse kitchens in northern France to bazaars in Fez. They traveled tens of thousands of miles, to six continents, in search of everyday gems such as Taipei Coconut Buns, Welsh Cakes, Moroccan Biscotti, and Tibetan Overnight Skillet Breads. They tasted, interpreted, photographed and captured not just the recipes, but the people who made them as well. Then they took these spot-on flavors of far away and put them side by side with cherished recipes from friends and family closer to home. The result is a collection of treasures: cherry strudel from Hungary, stollen from Germany, bread pudding from Vietnam, anise crackers from Barcelona. More than two hundred recipes that resonate with the joys and flavors of everyday baking at home and around the world. Inexperienced home bakers can confidently pass through the kitchen doors armed with Naomi and Jeffrey's calming and easy-to-follow recipes. A relaxed, easy-handed approach to baking is, they insist, as much a part of home baking traditions as are the recipes themselves. In fact it's often the last-minute recipes—semonlina crackers, a free-form fruit galette, or a banana-coconut loaf—that offer the most unexpected delights. Although many of the sweets and savories included here are the products of age-old oral traditions, the recipes themselves have been carefully developed and tested, designed for the home baker in a home kitchen. Like the authors' previous books, HomeBaking offers a glorious combination of travel and great tastes, with recipes rich in anecdote, insightful photographs, and an inviting text that explores the diverse baking traditions of the people who share our world. This is a book to have in the kitchen and then again by your bed at night, to revisit over and over.
Homebrewed Vinegar: How to Ferment 60 Delicious Varieties, Including Carrot-Ginger, Beet, Brown Banana, Pineapple, Corncob, Honey, and Apple Cider Vinegar
by Kirsten K. ShockeyApple cider vinegar has a long history as a folk remedy for a variety of health conditions and, as a result, has achieved something akin to cult status among natural health enthusiasts. But many people don&’t realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. In fact, vinegar can be made from anything with fermentable sugar, whether leftover juicing pulp or brown bananas, wildflowers or beer. With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and aging gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, as the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels.
The Homebrewer's Almanac: A Seasonal Guide to Making Your Own Beer from Scratch
by Aaron Kleidon Marika Josephson Ryan TocksteinThe complete resource for brewing beer with farmed and foraged ingredients, featuring over 50 recipes Forget hops: The revolution in craft beer is taking place in gardens, farmer’s markets, and deep in the woods outside rural towns across the country. It’s beer that offers a sense of place, incorporating locally sourced and seasonally harvested ingredients into traditional (and untraditional) farmhouse-style beers. The Homebrewer's Almanacis a practical guide for those who are interested in incorporating fresh and foraged ingredients into their beer, written by the brewers of one of the country’s hottest new breweries. Recipes include: Sweet Potato Vienna Lager Chanterelle Mushroom Saison Nettle Spicebush Ale Sumac Sour Ale Basil Rye Porter Each chapter offers an overview of what plants to look for in your region, as well as how to harvest and how to preserve them. A brewing guide in the modern DIY tradition with a touch of the retro farmer’s almanac, The Homebrewer's Almanac will be a staple in homebrewers’ libraries and a source of year-round inspiration.
The Homebrewer's Answer Book: Solutions to Every Problem, Answers to Every Question
by Ashton LewisAshton Lewis supplies practical, easy-to-follow answers to all the questions that bubble up in the course of brewing your own beer. <P><P>Covering all stages of the homebrew process, Lewis provides expert advice on buying hops, sanitizing your equipment, troubleshooting unpleasant flavors, the best way to pour beer into a glass, and much more. <P><P>This comprehensive guide will help you understand brewing chemistry, fix problems, and achieve the flavor and balance you want in all of your handcrafted beers.
The Homebrewer's Companion
by Charles PapazianMore great advice from Charlie Papazian, homebrew master and author of the bestselling The Complete Joy of Homebrewing. "Many ask me, 'What's different about The Homebrewer's Companion?' It's a book that I might have titled The Complete Joy of Homebrewing, Volume 2. The information is 98 percent new information, including improved procedures for beginning and malt-extract brewers as well as advanced and veteran brewers. There are loads of new recipes and useful charts and data that I continually refer to in my own homebrew recipe formulation (I still homebrew about 20 batches a year). My theme throughout is 'Keep it practical. Keep it useful.' I wanted to answer 10 years' worth of questions in this one volume. I did ... and I had fun doing it." -- Charlie Papazian Get the Most from Your Malt! Easy-to-follow techniques and trouble-shooting tips Answers to the most-often asked questions A guide to world beer styles Useful facts on fermenting, yeast culturing and stove-top boiling Charts, tables, support information and much, much more Over 60 exotic recipes to try -- from "You'll See" Coriander Amber Ale to Waialeale Chablis Mead Make sure to check out the third edition of The Complete Joy of Homebrewing.
Homebrewer's Companion Second Edition
by Charlie PapazianTake your craftsmanship to the master homebrewers level--everything you need to know to go from beginning brewer to homebrewing expert from homebrewing master Charlie PapazianA companion to the world's bestselling beermaking book, The Complete Joy of Homebrewing, this guide is for homebrewers who have mastered the basics and want to advance their beermaking skills. Charlie Papazian, the godfather of homebrewing, covers all aspects of the process and answers commonly asked questions. The Homebrewer's Companion is now completely revised, reorganized, and updated with detailed charts and tables, information about the latest techniques and equipment, more than seventy new and improved lager, ale, and mead recipes, and more, including: Details and insights on the art and science of brewing beerCurrent malt, special ingredient, and fermentation charts Websites and resources for up-to-date information Fascinating details about the diversity of hops and how to use themExpanded information on yeast and microbiological critters that can enhance your beerA list of beer styles with referencesA resource list of more than 120 of Charlie's original homebrew recipesInstructions for making gluten-free beerAn expanded glossary of beer characters and a beer evaluation sectionExpert insight and recommendations on beer and food pairings and cooking with beer