- Table View
- List View
How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond--with Recipes
by Becky SelengutThis engaging and approachable (and humorous!) guide to taste and flavor will make you a more skilled and confident home cook.How to Taste outlines the underlying principles of taste, and then takes a deep dive into salt, acid, bitter, sweet, fat, umami, bite (heat), aromatics, and texture. You'll find out how temperature impacts your enjoyment of the dishes you make as does color, alcohol, and more. The handbook goes beyond telling home cooks what ingredients go well together or explaining cooking ratios. You'll learn how to adjust a dish that's too salty or too acidic and how to determine when something might be lacking. It also includes recipes and simple kitchen experiments that illustrate the importance of salt in a dish, or identifies whether you're a "supertaster" or not. Each recipe and experiment highlights the chapter's main lesson. How to Taste will ultimately help you feel confident about why and how various components of a dish are used to create balance, harmony, and deliciousness.
How to Use a Meat Cleaver: Secrets and Recipes from a Mob Family's Kitchen
by Renee Graziano Jennifer Graziano Lana GrazianoFood this good should be illegal. "Mob Wives," VH1's wildly successful hit show, follows the lives of six women affiliated with the mob. Now, show creator and Executive Producer Jennifer Graziano, star Renee Graziano, and their restaurateur sister, Lana Graziano, reveal their best-kept secrets yet. The Grazianos invite you into their world but this time through the kitchen door, with this full color cookbook featuring 100 of their favorite and most-coveted family recipes. From Lana's famous meatballs to Sunday Gravy to Lobster Arriagiatta, the secret recipes are on the table. Plus, the book is spiced throughout with personal never-before-told stories that will let you get to know the most famous real mob family a little better. Experience the Grazianos' lives from inside their kitchen where food and family are never far apart. Funny, outrageous, sentimental, and always authentic, the Grazianos leave you with the skills to talk the talk, cook pasta like there's no tomorrow, stir up a mean marinara--and use that meat cleaver to back it up.
How to Wean Your Baby: The step-by-step plan to help your baby love their broccoli as much as their cake
by Charlotte Stirling-ReedTHE SUNDAY TIMES BESTSELLER'Charlotte gave me the confidence and knowledge to love every single step of the weaning journey' Joe Wicks'Charlotte really is a font of knowledge when it comes to weaning.'Jools Oliver'We've loved Charlotte's approach to weaning. Skye loves her food and we are so grateful for that!'Ella MillsThe easy weaning plan to ensure your baby becomes a happy and adventurous little eater.In this beautiful, full-colour book, expert nutritionist Charlotte Stirling-Reed reveals her renowned method that has helped thousands of parents wean their babies confidently.Based on a vegetable first approach, the perfect way to develop healthy eating habits and to tackle fussy eating before it begins, you'll be hand-held through the first 30 days of weaning as well as given lots of delicious recipes all the family can enjoy.Packed with tried and tested tips, as well as the latest evidence-based guidance, How to Wean Your Baby will fully equip and empower you to take this exciting next step.
How to Win a Cowboy's Heart Cookbook
by Kathy Lynn WillsThis fun cookbook is full of charming cooking tips and advice for catching your man’s heart—through his stomach. The belly-filling recipes will satisfy the hardest working ranch hands, cowboys, farmers, and western-loving city folks. The recipes are organized into meals from the first date and “Hand Holdin’ in the Parlor” to when it’s time for “Impressin’ the In-laws.” The shopping list for a well-stocked western pantry will set you up for serving tasty grinds such as Sweet Potato Pancakes, All-Day Red Beans, Smothered Yardbird, Cowboy Cottage Pie, and Stewed Fruit with Sugar Dumplings when that dinner bell rings.
How To Write a Novel in 20 Pies: Sweet and Savory Secrets for Surviving the Writing Life
by Amy WallenAs a novelist, memoirist, and associate director of the New York State Summer Writers Institute, Amy Wallen has a few things to say about the writing world, many of them irreverent and snarky. From her perspective as a teacher, mentor, and published author, her belief is that the way to survive the hard knocks of writing a book and trying to get published is to bust a gut working, laughing, and eating pie.With chapters including "Oh Agent, Where Art Thou?", "Revising, Rewriting, and Reimagining," and "The Joy of Rejection," Wallen balances out the challenging stages of the writing process with both sweet and savory goodness, featuring recipes for chocolate pecan pie, salmon and portobello pie, and the recipe for the best cherry pie ever. Throughout the book, Wallen demystifies the vagaries of the publishing business, providing delicious recipes that will keep your belly full even when you're staring at an empty page. Her writing advice is neatly paired with the brilliant illustrations of Emil Wilson, who shares her sharp wit, sardonic look at the demands of the writing life, and her mad love of pie. Combined, the stories, lessons, images, and recipes will provide encouragement and camaraderie for the novel-writing journey, from putting pen to page, to finding an agent, to celebrating publication—all with a piece of pie.
How We Did It: Weight Loss Choices That Will Work for You
by Nancy B. KennedyIn "How We Did It," Nancy Kennedy retells the stories of those who have tried every weight-loss program available, facing both frustration and success. These stories will inspire, inform, and encourage readers to and the system that works for them.Weight loss plans are too often presented as one-size-fits-all propositions. "How We Did It," compares the wide gamut of weight loss programs--South Beach, the Zone, Atkins, Thin Within, First Place, Weight Watchers and many more-and demonstrates how weight loss seekers have used or modified and combined plans to create their own recipe for success. This book acts as a resource for inspiration and information. Not only does it connect with millions of adults struggling with undesirable weight, it includes chapters on childhood obesity, faith-based weight loss programs, and bariatric surgery options.In uplifting profiles of 800-1,000 words, readers see others who repeatedly tried and failed to lose weight and keep it off, but who finally found what suited their lifestyle, personality, spirituality and Christian heritage, and their internal values.
How We Eat: The Brave New World of Food and Drink
by Paco UnderhillAn &“eye-opening&” (Kirkus Reviews) and timely exploration of how our food—from where it&’s grown to how we buy it—is in the midst of a transformation, showing how this is our chance to do better, for us, for our children, and for our planet, from a global expert on consumer behavior and bestselling author of Why We Buy.Our food system is undergoing a total transformation that impacts how we produce, get, and consume our food. Market researcher and bestselling author Paco Underhill—hailed by the San Francisco Chronicle as &“a Sherlock Holmes for retailers&”—reveals where our eating and drinking lives are heading in his &“delectable&” (Michael Gross, New York Times bestselling author of 740 Park) book, How We Eat. In this upbeat, hopeful, and witty approach, How We Eat reveals the future of food in surprising ways. Go to the heart of New York City where a popular farmer&’s market signifies how the city is getting country-fied, or to cool Brooklyn neighborhoods with rooftop farms. Explore the dreaded supermarket parking lot as the hub of innovation for grocery stores&’ futures, where they can grow their own food and host community events. Learn how marijuana farmers, who have been using artificial light to grow a crop for years, have developed a playbook so mainstream merchants like Walmart and farmers across the world can grow food in an uncertain future. Paco Underhill is the expert behind the most prominent brands, consumer habits, and market trends and the author of multiple highly acclaimed books, including Why We Buy. In How We Eat, he shows how food intersects with every major battle we face today, from political and environmental to economic and racial, and invites you to the market to discover more.
How We Eat with Our Eyes and Think with Our Stomach: The Hidden Influences That Shape Your Eating Habits
by Brian Wansink Carolin Sommer Melanie Mühl Diana Von Kopp“Cut through the juice cleanses and paleo diets to bring back some common sense.”—The New York Times Book ReviewOutsmart Your Impulses and Eat Better A Belgian chocolate cake topped with a velvety homemade mousse catches your eye on the menu. The next thing you know, you’ve ordered it—despite the hefty price. But do you know why? Through over 40 compelling questions, this book explores how our eating decisions tread the line between conscious and subconscious, and enables us to be more intelligent about food. With expert insights that draw from psychology, neuroscience, popular culture, and more, learn to see the innumerable influences behind your diet and cravings—from the size and color of your plate, to the placement of products in a supermarket, to the order in which you sit when out with friends. And the chocolate cake? Would you believe research shows that regional descriptions (Belgian!) and emotive, sensory language (homemade! velvety!) subtly affect your appetite? Know what and why you eat, when and how you do—before you next sit down to dine!
How We See Ourselves: How Psychology, Society and the Media Impact our Body Image
by David CohenThis light-hearted and entertaining book, authored by top psychologist David Cohen, explores the influences and impacts on our perception of body image, examining the power of appearance and the psychology behind how we think and feel about ourselves physically.Packed with scientific findings alongside historical anecdotes and humorous insights, the book first looks at the history of body image and appearance, and how ideals of beauty have changed over time. It goes on to note the rise of the beauty and fashion industries, looking at how society, culture and the media can affect body image. The final section deals with issues of body dissatisfaction and the treatments and therapy available for those struggling with body image and mental health. Along the way, readers will meet a cast of characters from Elizabeth I, a daring, medieval Welsh poet, an Egyptian mummy with the first known tattoo, Paul F. Schilder who pioneered the study of body image, and the brave recipients of the first face transplants, among many more.In his trademark engaging style, Cohen offers a rich account of the psychology of body image through the ages and through the lifespan. It is valuable reading for students of psychology and professionals and therapists aiming to promote body positivity.
How We Use Plants for Food
by Sally MorganPlants are used to make so many foods that we eat! This title engages readers with easy do-it-yourself experiments as it explains the many fascinating ways plants can be made into food; from cereal, fruits and vegetables, to sugar and oils. Different parts of the plant are used to make these foods; and freshness and preservation are equally important.
How Would You Like Your Mammoth?: 12,000 Years Of Culinary History In 50 Bite-size Essays
by Uta SeeburgA culinary romp through 50 dishes that define human history—from prehistoric roasted mammoth to space-age dehydrated soup Did you know that ancient Egyptians mummified beef ribs for their dearly departed to enjoy in the afterlife? That Roman gladiators were relegated to a vegan diet of grains and beans? That the fast-food hamburger was a result of a postwar, high-efficiency work ethic? This snackable collection of essays is a chronological journey through the culinary history of humankind, packed to the brim with juicy tidbits. With author Uta Seeburg as your guide, you’ll learn how certain dishes serve as windows into broader historical trends and the cultural values of the people who first invented them. As you read, you’ll discover why: Nomads in ancient Syria were deadly serious about hospitality A 16th-century cookbook author argued that beavers should be considered fish Roasted swan was the centerpiece of choice in 1650s high society—despite tasting awful A Portuguese princess was responsible for popularizing tea in England A king had to order his subjects to eat potatoes . . . and much more. Foodies and history buffs alike will savor every amusing yet educational historical snapshot, from how a bureaucratic society fixated on record-keeping brought us one of the oldest recorded recipes (lamb stew with barley and onions) to how modern-day chefs are turning invasive species into haute cuisine. How Would You Like Your Mammoth? is a fascinating look at how the food we eat defines us—and always has.
Howard And Gracie's Luncheonette
by Steven KrollDepicts a typical day, from opening, through breakfast, lunch, and dinner, to closing, of a busy luncheonette.
The Hoxton Street Monster Supplies Cookbook: Everyday recipes for the living, dead and undead
by Hoxton Street Monster Supplies LimitedFor hundreds of years, the Hoxton Street Monster Supplies shop has been supplying quality goods for the monster community from its premises in east London - and this, its classic recipe book, has been in use for just as long.Now, for the first time, it has been adapted for use by humans as well as monsters. So whether you're entertaining trolls, hosting a vampire soirée or expecting zombies round for tea, you can make delicious treats to suit every occasion.- Fallen out with a friend? Bake them some 1000-year Curse Cookies!- Want to woo a zombie? Try our After-Gorging Breath Mints!- Unexpected ogre guests? Make our Fresh Maggot Brownies or Spiced Earwax Pie!With recipes and handy hints for monster housekeeping, this classic tome is an essential addition to every home, lair, cave, swamp or fiery pit.
The Hoxton Street Monster Supplies Cookbook: The Monster's Cookbook
by Hoxton Street Monster Supplies LimitedFor hundreds of years, the Hoxton Street Monster Supplies shop has been supplying quality goods for the monster community from its premises in east London - and this, its classic recipe book, has been in use for just as long.Now, for the first time, it has been adapted for use by humans as well as monsters. So whether you're entertaining trolls, hosting a vampire soirée or expecting zombies round for tea, you can make delicious treats to suit every occasion.- Fallen out with a friend? Bake them some 1000-year Curse Cookies!- Want to woo a zombie? Try our After-Gorging Breath Mints!- Unexpected ogre guests? Make our Fresh Maggot Brownies or Spiced Earwax Pie!With recipes and handy hints for monster housekeeping, this classic tome is an essential addition to every home, lair, cave, swamp or fiery pit.
¡Hoy me comeré la vida!: 101 recetas sin gluten, fáciles y saludables... ¡y olvídate de la dieta!
by Tania BorgLas recetas más flipantes de Tania Borg, la influencer gastronómica que recrea elaboraciones de toda la vida de una manera más saludable. Malagueña apasionada de la cocina, el deporte y la vida sana y sostenible, Tania tiene una creatividad increíble para idear nuevas recetas. En este libro nos ofrece 101 preparaciones dulces y saladas, sencillas y variadas, 100% inéditas y sin gluten (ella es celíaca), de las que se pueden hacer con poco tiempo y pocos ingredientes. Los postres son su debilidad y los adapta para que podamos seguirdisfrutando de los dulces tradicionales, pero cuidando nuestra salud. El libro está dividido en 5 capítulos muy festivos: 1. Endulza tu día 2. Pon sal a la vida 3. Pan casero de ese quiero 4. Llénate de sabor5. Date un capricho Su filosofía: «Un cuerpo perfecto es un cuerpo real. Lo que ven mis seguidores en redes es lo que soy. La gente me da las gracias por ayudarles con mi contenido a llevar una vida sana y equilibrada a través de la cocina».
Huber the Tuber: A Story of Tuberculosis
by Harry A. WilmerHUBER THE TUBER is an imaginary tubercle bacillus whose adventures in Lungland are described and pictured in this book. Employing the use of numerous illustrations, the author has pictured as well as described a story of tuberculosis. Each of Huber’s adventures—including meeting his wife in a joint (a bar and nightclub)—tell some important details about tuberculosis. In addition to a narrative describing Huber’s escapades, his fight with the Home Guard Army and Corpuscle Nelson, his narrow escape from the Phagocyte Shark, there is a short scientific interpretation quite separate from the story. Huber the Tuber, Nasty von Sputum, and Rusty the Bloodyvitch are all finally rounded up by Corpuscle Lipsky and his mechanized Army. Huber’s idyllic but ill-fated romance with Bovy only proves the well-known and indisputable fact that Love is Blind.“This is a must book for everyone”—Science News Letter“Dr. Wilmer has made a story of ‘Huber the Tuber’ both educational and hilarious. I not only enjoyed it very much, but learned a good deal from it. I certainly would recommend it for light reading and serious education.”—John Kieran“Ingeniously the author has made the acquisition of basic information about tuberculosis painless and exciting. It is in the best tradition of modern health education.”—Morris Fishbein, M.D., Editor, Journal of the American Medical Association“The humorous adventures of ‘Huber the Tuber’ will fascinate lay and medical readers. Wilmer’s clever drawings make the pathology of tuberculosis a joy to investigate and impossible to forget.”—Leroy U. Gardner, M.D., Director, The Saranac Laboratory, Saranac Lake, New York
Hubert Keller's Christmas in Alsace
by Hubert KellerA James Beard award winning celebrity chef shares his family Christmas traditions and twenty of his favorite recipes from his boyhood home of Alsace, France.From multitalented Hubert Keller, chef, restauranteur and Frenchman, a cookbook commemorating the Christmas traditions he celebrated with his family in his childhood home of Alsace, France. Filled with personal reminiscences, beloved recipes and photos from chef Keller’s life, this cookbook is a tribute to the culture and food of the Alsatian region.
Hubert Keller's Souvenirs: Stories & Recipes from My Life
by Hubert Keller Penelope WisnerFrom a James Beard award winner, “part memoir, part cookbook . . . fresh takes on traditional French cuisine, with small anecdotes that introduce each dish.”(Booklist)Souvenirs is a memoir cookbook written by the multitalented Hubert Keller: celebrity chef, restaurateur, and Frenchman. Through personal stories and 120 recipes, the book explores his classical training and traces his development as a creative superstar chef. Keller apprentices in a Michelin three star–rated restaurant at the age of sixteen. He moves from his native Alsace, to southern France, and is inspired by the cuisine of the sun while working with the great French chefs of his time, Roger Vergé, Paul Bocuse, and Gaston Lenôtre. He learns to adapt to challenging new environments in South America, and the United States, and charts his own path into the newest frontiers of the restaurant business. The book is organized by seminal themes in Keller’s life, starting with his family in France, and ending back there again in the ”Holiday” chapter. The myriad recipes, which have been adapted for the home cook, are intertwined with 125 photographs by award-winning photographer Eric Wolfinger; images of family and friends, food and cuisine, and the places and landscapes of France, Las Vegas, and San Francisco, which all make up chef Keller’s life.
The Huckle & Goose Cookbook: 152 Recipes and Habits to Cook More, Stress Less, and Bring the Outside In
by Anca Toderic Christine LucaciuIn this beautiful full-color cookbook and lifestyle guide, the founders of the Huckle & Goose meal planning service give you the tools to make home cooking accessible, simple, and enjoyable.Every week, Anca Toderic & Christine Lucaciu help people discover the secret to cooking more often and actually liking it. They’re sisters-in-law, friends, and the founders of Huckle & Goose—a meal planning service designed to shake up your daily routine, both inside and outside the kitchen. These days, it’s too easy to feel exhausted from the daily grind, challenged every night about how to feed your family dinner, and resort to the same prepared foods or take-out. There’s a better way.Here they’ve laid out their will-work-for-anyone method. That is, anyone willing to suspend their preconceived notions about cooking for a moment, and follow the pages to a new mindset and well-deserved delicious meal. In The Huckle and Goose Cookbook, Anca and Christine provide sixteen weeks of simple, thoughtful, seasonal recipes for home cooking at least three times a week. All of the recipes integrate family traditions, good ingredients, and a use-up-everything-in-your-fridge approach. There are Monday-Friday vegetable-packed dinners to choose from, salads you’ll crave, breakfasts to conquer the day, and desserts with gluten in all its glory. But The Huckle & Goose Cookbook is no ordinary cookbook. Filled with delicious recipes, 100 gorgeous photographs, and practical advice, it's a guide to a new life, transforming cooking and eating from stressful and disorganized to a natural rhythm and ritual to be enjoyed.
Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan Josh Loeb Laurel Almerinda&“Filled with entertaining behind-the-scenes stories and technical tips . . . this cookbook will thrill meticulous bakers and Huckleberry's devotees&” (Library Journal). &“Everything in generosity&” is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica&’s favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 of Huckleberry&’s recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry&’s recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). True to the healthful spirit of Los Angeles, these recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options—and they always lead with deliciousness. For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.
The Hudson River Valley Cookbook
by Molly Finn Waldy MaloufWhether you're a master chef or a home cook, you know that great cooking starts with outstanding raw ingredients. Waldy Malouf is famous for the ways he transforms the rich harvest of his beloved Hudson River Valley into splendid fare that is elegant yet down-to-earth, innovative but true to its roots.In more than 200 recipes, Chef Malouf shares his pleasure in cooking with the many fresh ingredients, from delicate baby salad greens and earthy root vegetables to free-range chickens and handcrafted cheeses, widely available nowadays not just in the Hudson Valley but anywhere. In a book nominated for a prestigious Julia Child Cookbook Award, Malouf draws inspiration from the valley's landscape and its people as he serves up a feast of American regional cooking at its finest.
Hudson Valley Food & Farming: Why Didn't Anyone Ever Tell Me That? (American Palate)
by Tessa EdickFarming has sustained the Hudson Valley for more than four hundred years. Family farms grow succulent fruits and wholesome vegetables, from corn and cabbage to apples and peaches. They raise cows, chickens and lambs and produce an array of cheese and other fresh products. Hudson Valley locavores are once again turning to neighborhood farms for the freshest foods--and in the process, they are revitalizing the local economy and preserving the rich lands that are their heritage. Author Tessa Edick and the FarmOn Foundation are at the heart of this local movement. Their work is so simple yet so impactful that you will wonder, "Why didn't anyone ever tell me that?" With stunning photographs and an insightful narrative, Edick introduces some of the most innovative and inspiring Hudson Valley farmers along with their delectable harvest.
Hudson Valley Mediterranean: The Gigi Good Food Cookbook
by Laura PensieroIn Hudson Valley Mediterranean, Laura Pensiero, master chef, nutritionist, and creator of Gigi’s Hudson Valley, offers 150 magnificent recipes from her famed restaurant (Gigi Trattoria in Rhinebeck, NY) and market (Red Hook’s Gigi Market and Catering). A celebration of the produce and the people who grow it in this uniquely fertile region of New York State—often called “the East Coast Napa Valley”—Hudson Valley Mediterranean presents delicious interpretations of traditional Italian dishes made with healthy ingredients that highlight the bounty of the Valley’s farms, gardens, and artisans.
Hudson Valley Wine: A History of Taste & Terroir (American Palate)
by Tessa Edick Kathleen WillcoxAlthough it’s the birthplace of American wine, Hudson Valley vintages have yet to meet with the renown of those produced by the neighboring Finger Lakes and Long Island. In the 1600s, French Huguenots arrived in the area and used their French winemaking skills to found vineyards. Benmarl is cultivating astounding varietals from a vineyard that has continuously grown grapes since 1772. Recently launched cooperative winemaking organizations have made strides in the region, and scientists at Cornell University have worked to determine the tastiest varietals and hybrids that will flourish in the challenging Hudson Valley terroir. Hudson Valley wines are at last garnering critical acclaim in mainstream national publications and restaurants. Tessa Edick and Kathleen Willcox uncover the hundreds of years, unrelenting pride, determination and ingenuity behind Hudson Valley wines.
Huertas: Guía de prácticas agroecológicas biointensivas
by Mauricio PizardUn libro con sistemas, técnicas, explicaciones y consejos sencillos para huertos agroecológicos biointensivos: abonos orgánicos, biopreparados, producción sostenible y buenas prácticas. Huertas reúne todos los saberes en torno a la tierra, los jardines comestibles y los distintos cultivos, tanto para quien se inicia como para quien ya tiene conocimientos avanzados. Un libro con sistemas, técnicas, explicaciones y consejos sencillos para huertos agroecológicos biointensivos: abonos orgánicos, biopreparados, producción sostenible y buenas prácticas.