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Ice Cube Tray Recipes: 75 Easy and Creative Kitchen Hacks for Freezing, Cooking, and Baking with Ice Cube Trays
by Jen Karetnick“Ice cube trays are the new muffin tin.” —Delish.com Contemporary ice cube trays are arguably one of the most overlooked gems of the modern kitchen. If you have a refrigerator that produces its own ice, you may not even be aware of how far ice cube trays have come and how useful they can be in creating something other than ice. Trays are now available in many different styles, ranging from the traditional rectangular shape to the one-inch square to the cocktail-style two-inch sphere—and there are a variety of decorative shapes, as well. And the ones made from baking-grade silicone neither melt nor crack, making them a respectable vessel in the kitchen.Ice Cube Tray Recipes teaches you how to use these trays to create everything from infused ice cubes to one-bite appetizers and even mini main dishes that will impress family and friends of all ages and keep the mess at bay. In chapters that include everything from soups and smoothies to canapes and sweets, you’ll find recipes for every meal of the day. From the useful to the novel to the downright intriguing, each recipe offers a suggestion of the best ice cube tray to use but also allows for adaptations to traditional, regular-sized trays and novelty trays. This is the fun and inspirational book for home cooks who adore kitchen hacks and trendy entertaining and who like to experiment with new ideas.
The Ice Diet
by Peta BeeSuper-charge your body's calorie-burning powers to change the way you look and feel forever.Based on cutting-edge scientific research, The Ice Diet reveals natural ways to beat weight gain by firing up your body's metabolism to fight flab.Health and diet expert Peta Bee has devised a unique six-week plan in three easy-to-follow stages that focus on your diet, fitness and lifestyle. It's the secret Hollywood celebrities have known for some time - cool temperatures in your diet and lifestyle unleash your body's fat-fighting ability to give you the body nature always intended you to have.- Understand the difference between good and bad body fat- Eat supercool foods- Discover how spices can accelerate slimming- Transform your exercise routine to maximize weight lossPeta's delicious meal plans will excite your taste buds and fuel your body to burn excess calories. The Ice Dietis the ultimate fast-track to weight loss, providing dramatic and life-changing results.
Ice Pops: Recipes for Fresh and Flavorful Frozen Treats
by Shelly KaldunskiMake these cool creative pops—from fruity favorites to chocolate swirls to liquor-infused grownup desserts! In these pages, you'll find over 40 recipes for frozen delights with tantalizing flavors—summer peach, bright watermelon and lime, rich chocolate swirled with vanilla or layered with raspberries, custard-based cheesecake and caramel, or green tea with pomegranate—which can be made either in an instant ice pop maker or conventional frozen pop molds. From simple to inspired, discover an ice pop for any occasion, in this delicious book by a pastry chef and former Martha Stewart Living food editor.
Icebox Cakes: Recipes for the Coolest Cakes in Town
by Jean Sagendorph Jessie Sheehan“Takes the cake into the 21st century with 25 intriguing recipes, including red velvet, Mexican chocolate spice, chai-ginger, black pepper-rum . . .” —The TelegraphIcebox cakes feature crisp wafers and billowy whipped cream layered together and chilled overnight, where they transform into a heavenly cakelike texture. In this tempting cookbook, eager cooks can start with the Old School, a classic pairing of chocolate wafers and lush whipped cream, before moving on to fantastic combinations such as Luscious Lemon with its lemon curd filling and ladyfingers or the Black Forest’s cherries and mounds of chocolate-kirsch whipped cream. Ideal when made a day or two in advance, these minimum-fuss cakes promise maximum friends-and-family cheer.“There are 25 wonderful variations of icebox cakes in this delightful book . . . Get a copy of Icebox Cakes, some whipping cream, and get to work. It will be fun and it will be delicious.” —Cooking by the Book“Several [recipes] sounded great to me (from an adaptation of the Nabisco original to Mexican Chocolate Spice), but, inspired by Thin Mints season, I decided to try the Peppermint-Chocolate—as an Easter dessert for my extended family. It was pretty and delicious and fed a crowd and I can’t wait to make it again.” —Statesman
The Icecreamists: Boutique ice creams and other guilty pleasures to make and enjoy at home
by Matt O'connorInfamous creators of the Sex Bomb and Baby Googoo - The Icecreamists are passionate about ice cream and the business of sin. Drawn to the mix of childhood fantasy and adult indulgence, The Icecreamists achieved instant notoriety with their breast milk ice-cream in 2009.With a rich variety of both summer and winter treats, The Icecreamists are famous for their cutting-edge flavours and creations. This is where ice cream meets cocktails, with concoctions including the vodka-infused MissWhiplash and the Molotoffee Cocktail, as well as the devilish Toast Mortem.The Icecreamists' closely-guarded recipes are revealed here for the first time in simple, easily lickable recipe formats so you can recreate the authentic experience at home.
The Icecreamists: Boutique ice creams and other guilty pleasures to make and enjoy at home
by Matt O'ConnorInfamous creators of the Sex Bomb and Baby Googoo - The Icecreamists are passionate about ice cream and the business of sin. Drawn to the mix of childhood fantasy and adult indulgence, The Icecreamists achieved instant notoriety with their breast milk ice-cream in 2009. With a rich variety of both summer and winter treats, The Icecreamists are famous for their cutting-edge flavours and creations. This is where ice cream meets cocktails, with concoctions including the vodka-infused Miss Whiplash and the Molotoffee Cocktail, as well as the devilish Toast Mortem. The Icecreamists' closely-guarded recipes are revealed here for the first time in simple, easily lickable recipe formats so you can recreate the authentic experience at home.
Iced Tea
by Fred Thompson50 recipes for refreshing infusions, coolers, and spiked teas; full color throughout.
Ices and Ice Creams
by Agnes Marshall'One of the greatest culinary pioneers this country has ever seen' - Heston Blumenthal‘The aim of the properly constructed sweet is to convey to the palate the greatest possible amount of pleasure’ - AA. B. MarshallThis ultimate ice cream collection was first published in Victorian London by ice cream entrepreneur, Agnes B. Marshall.Its divine delights include thirst-quenching ice creams, sorbets, mousses and iced soufflés, such as:Burnt Almond Cream IceSorbet of PeachesMaraschino MousseChateaubriand BombePlombière of StrawberriesMuscovite of Oranges These simple recipes are fully updated and can be made as easily using traditional methods and a home freezer, or with modern appliances and an ice-cream maker.As Voltaire once said: ‘Ice cream is exquisite. What a pity it isn’t illegal’
Icing on the Cake
by Sheryl Berk Carrie BerkIncludes recipes and tips to try at home! "Kids and cupcakes are the perfect recipe!"-Sophie and Katherine, stars of TLC's DC Cupcakes Meet Jenna. She's the cupcake club's official taste tester, but the past few weeks have not been so sweet. Her mom just got engaged to Leo-who Jenna is sure is not "The One"-and Peace, Love, and Cupcakes has to bake the wedding cake. Jenna is ready to throw in the towel, especially when she hears the wedding will be in Las Vegas on Easter weekend, one of the most important holidays for the club's business. Can Jenna and her friends handle their busy orders-and the Elvis impersonators-or will they have a cupcake meltdown?
Icing on the Cake: Baking and Decorating Simple, Stunning Desserts at Home
by Tessa Huff“From her rainbow no-bake cheesecake to a blueberry galaxy cake, these eye-catching desserts promise to brighten spirits (and plates) everywhere.” —Food NetworkAs a follow-up to Layered, Tessa Huff returns with Icing on the Cake to dive deeper into dessert decoration and the presentation of layer cakes and other showstopping treats. Providing the confidence home bakers need to get creative, Icing on the Cake guides readers from cake pan to presentation to dessert plate. Organized by style, each dessert showcases a different decorative element, artistic pastry technique, or presentation idea. With hundreds of beautiful photos, including lots of step-by-steps, Icing on the Cake is a richly illustrated guide for creating delicious, beautiful desserts that will be the grand finale of any gathering. “Icing on the Cake delivers on every level—delicious recipes, gorgeously styled treats, and easy-to-follow instructions. Tessa is a true teacher, carefully walking readers through her process while inviting them to explore their own creativity. One flip through this book and you’ll be firing up the oven and breaking out the piping tips!”—Erin Gardner, author of Procrastibaking“Tessa’s cakes strike a beautiful balance between timeless and fresh, creating new, stunning classics for cake decorators of all levels. This book bursts with gorgeous color, delicious recipes, and tons of inspiration.” —Molly Yeh, author of Molly on the Range“There’s no arguing that Tessa is the cake decorating queen! Through beautiful styling, easy-to-understand direction, helpful kitchen tips, and deliciously creative recipes, Tessa takes the intimidation out of fancy decorative desserts.” —Sally McKenney, author of Sally’s Baking Addiction
The Icing on the Cake
by Jillellyn Riley Deborah A. LevineTurning thirteen isn't looking lucky for Liza--and even the kitchen isn't a refuge--in this second book of the Saturday Cooking Club series.Liza's big plans for a small birthday celebration with besties Frankie and Lillian don't stand a chance against a guilt-giving force of nature: her Nana Silver. As the girls attempt to regain control from a grandmother with way-too-grand ideas, they also try to find the right recipes for their own happiness. Frankie decides to remake herself in the image of Lillian's high-achieving, "perfect" sister Katy, while Lillian tackles the puzzle of how to understand boys. And Liza whips up plans to use Nana's extravagant birthday bash to try get her parents back together--despite the obvious simmering between her mom and Chef. Can the girls rise to the occasion and salvage Liza's party without scorched feelings? Or will turning thirteen be far from a piece of cake?
The Icing on the Cake
by Juliet StallwoodWelcome to the world of baking and decorating! Whether you've never picked up a cookie cutter or a piping nozzle before or you're an experienced baker, this book will show you how easy it is to transform a humble cake, cupcake, biscuit, cake pop, macaron or other baked treat into a stunning creation. Juliet Stallwood runs a bakery specialising in decorated goodies and is renowned for her unique and imaginative designs. For the first time she is sharing her secrets in a book. In Chapter One of The Icing on the Cake, 'Decorate to Indulge', you'll find recipes for sweet comforts such as Chocolate Swirl Cupcakes and Raspberry Dust Macarons. Chapter Two, 'Decorate for Love', revels in the art of romance, including wonderful wedding favours like Kissing Birds Biscuits and a Heart Chocolate Box Cake for your Valentine. Chapter Three, 'Decorate to Celebrate', gives you recipes for birthday parties, baby showers and festive occasions, including teddy bear and rabbit cupcakes and a Gingerbread House. The book finishes with a flourish in Chapter Four, 'Decorate to Impress', which is full of extravagant show-off pieces like the Ivory Corsage Wedding Cake and Magnificent Mini Cakes.There are over 50 gorgeous recipes that are completely do-able, all with practical information and clear instructions. Plus, in Chapter Five you'll find all of Juliet's 'Best-Kept Secrets', from tools and equipment to techniques and downloadable templates, making this a must-have book.
Iconic Chicago Dishes, Drinks and Desserts (American Palate Ser.)
by Amy BizzarriA celebration of Chicago food that goes far beyond deep-dish pizza—filled with recipes, photos, and local history! The food that fuels hardworking Chicagoans includes such local classics as Spinning Salad, Flaming Saganaki, Jumpballs, Jim Shoes, Pizza Puffs, and Pullman Bread. The restaurants, bakeries, taverns, and pushcarts of the city, cherished from one generation to the next, offer satisfying warmth in winter and sweet refreshment in summer. From the city that created the Cape Cod Room&’s Bookbinder Soup and the Original Rainbow Cone, as well as Andersonville Coffee Cake and Taylor Street&’s Italian Lemonade, this combination of cookbook and culinary history is a treat for Chicagoans, visitors, and anyone who loves hearty Midwestern fare.
Iconic Hollywood Dishes, Drinks & Desserts (American Palate)
by Amy BizzarriRecipes born in the city of starsLos Angeles is a city where film mingles with food. From healthful salads to sweet treats inspired by California's agricultural bounty, the innovative fare mirrors the rise from a sleepy, western outpost to celluloid dream, where food has always played an award-winning role. The minds behind these delicious treasures include a pauper who reinvented himself as a prince, a penniless single mom who perfected a treasured recipe to create an empire, and a guru who provided good vibes and scandal alongside cold-pressed juices. Bake up the Cocoanut Grove's Coconut Strawberry Cream Tarts and sip a Zombie from the first-ever Tiki bar to create a little Hollywood magic in your own kitchen. Amy Bizzarri rolls out the red carpet in celebration of Tinseltown's iconic cuisine.
Iconic Restaurants of Ann Arbor (Images Of America Ser.)
by Jon Milan Gail Offen Ari WeinzweigWhat is an iconic Ann Arbor restaurant? Ask anyone who has ever spent time there as a student, traveler, or “townie,” and they are likely to name several favorites in an instant. From debating the best place to celebrate or console on football Saturdays to deciding where to eat after the bars close, the choices have always sparked passionate conversation. In Ann Arbor, people are known to have strong feelings about the best places for pizza, coffee, beer, burgers, noodles, and burritos. Although many of the go-to hangouts are long gone, a surprising number still thrive. And there are always a few newcomers coming along to win the hearts of the next generation of diners, nibblers, and noshers. Some are fine restaurants and taverns, and others are lunch counters, diners, carry-outs, and drive-ins—but in each and every case, they are unique and together make up a collection of iconic local eateries.
Iconic Restaurants of Butler County, Ohio (American Palate)
by Teri HorsleyButler County has concocted fine food and finer memories for generations. Isgro's dished out succulent Italian to locals and celebrities alike, including Frank Sinatra and numerous Cincinnati Reds players. Starting off as a Prohibition speakeasy, Nitchtings later evolved into a high-end supper club where many prominent politicians debated the issues of the day. Hickory Hut made its name serving delicious American casual food to fiercely loyal regulars, some of whom ate there three times a day. For decades, fans of Milillos and Chester's have argued which is the best pizza in town, a debate that continues today. Join local food writer Teri Horsley as she explores the history of Butler County's most beloved eateries and the stories behind them.
Iconic Restaurants of St. Louis (American Palate)
by Ann Lemons PollackSt. Louis has an appetite for sure. The places that made it that way have fascinating tales of hard work and good flavor. From the white tablecloths of Tony's to the counter at Woofie's, the Gateway City came to culinary prominence. The glories of Union Station's Fred Harvey restaurant and simple spots like the Piccadilly highlight the variety. Mai Lee serves as the city's first Vietnamese restaurant, and Mammer Jammer was home of St. Louis's hottest sandwich. Recipes are included, like a favorite soup of Missouri's own Harry Truman. Ann Lemons Pollack, author of Lost Restaurants of St. Louis, found these stories and more, all to whet your appetite.
Iconic San Francisco Dishes, Drinks & Desserts (American Palate)
by Laura Smith BorrmanThe roots of San Francisco's celebrated food and drink culture are as diverse as the city itself. A bountiful ocean, rich soil and ingenious residents combined to create unforgettable and enduring gastronomic legacies. Discover the disputed origins of local specialties like the Chicken Tetrazzini, chop suey and the classic martini, along with the legend behind the creation of Green Goddess Dressing. Learn how the abundance of the bay contributed to classics like the Hangtown Fry and Cioppino. Marvel at the introduction of America's first fortune cookie by Benkyodo Candy Factory and how a lack of refrigeration spawned the iconic Anchor Steam Beer. Pile the guacamole on a Mission Burrito and grab an Its-It for dessert. With classic and modern recipes from beloved establishments, author Laura Smith Borrman brings these and other culinary stories to life.
Idaho Beer: From Grain to Glass in the Gem State (American Palate)
by Greg Koch Steven J. KoonceIn a state famous for producing great potatoes, it's easy to forget about Idaho's barley and hops. Few states can boast the quality barley grown in southern and eastern Idaho or the aromatic hops grown in Treasure Valley. These crops combine to create a beer that is distinctly Idaho--a taste of home. Join author Steve Koonce as he surveys the best brewers from across the state. Koonce tracks the state's storied brewing heritage and offers an in-depth look at Idaho's vibrant modern beer scene. With more than twenty breweries statewide, there's so much to see, and taste, in Idaho. Enjoy a refreshing guide to the best brew the state has on tap.
Ide hidangan pembuka
by Gabriele Napolitano30 resep pembuka tradisi itali macam resep hidangan pembuka tradisi itali,untuk mengawali makan siang,dan malam dengan gaya original.
Ideal Plate Composition: Choose Food to Help You Be Your Best Self
by Wilma KirstenAt the heart of this book is the simple message that food is a powerful ally and best friend in our search for wellbeing. Food can be the tool that transforms people's lives, not just in the moment, but forever. For each person, and for their counterpart at home, turning to this book in a desperate search for clarity on a subject so overwhelmed by half-baked and sensational 'advice', there is a simple health strategy based on nothing other than food. Real, appetising, nutritious, easily accessible food. Whatever your issue - digestive problems, hormonal imbalances, weight concerns - or even if there is no issue, this book offers a unique opportunity for you to take charge of your health and to invest in a way of eating that will change your life for the better. Now and forever.
Ideal Weight with a Stoic Will
by Claudio Pardo MolinaThese steps are based on my thesis that Chile and practically all of America have high rates of obesity because our actions tend to be dominated by external stimuli rather than by our own decisions, which can be dominated by the Stoic philosophy described by Epictetus. In his 'Inquiry', translated from the Greek that would come to mean a small manual. This philosopher had as his motto 'Absent of passions, affections and opinions'. I think this slogan already gives us an idea of the recommendations that I will write in this book and I will only outline them to tempt the reader. * Absent of passions: Generally, we are hungry because the pleasure that food gives us calms our sorrows, encourages us or even takes away our anxiety. This book shows us that passions are conditioned by external stimuli, but first, we must understand what we want so from that point we can discover what we are passionate about. * Absent of affection: We want to eat because we feel so stimulated with a bar of chocolate that nowadays it is believed that it would generate almost the same pleasure as an orgasm. In this book, you will discover that you will be free from hunger when you free yourself from attachment to the people and things around you by lowering your expectations of them. * Absent of opinions: We want to eat because we feel attacked by people who we believed were our friends who finally betrayed us. But this book will show that the idea of loyalty is just an opinion we made of the other person, an expectation which does not mean it is true.
An Ideal Wine: One Generation's Pursuit of Perfection—and Profit—in California
by David DarlingtonFromDavid Darlington, author of the acclaimed Angels’ Visits (published inpaperback as Zin), comes an inside look at howa handful of visionary winemakers has transformed—and been transformed by—theCalifornia wine industry over the past four decades. In the tradition of TheWidow Clicquot and The Billionaire’s Vinegar,Darlington’s An Ideal Wine is afascinating, lively tale of vision and daring, of business and politics, ofnature and culture, and of the unlikely birth of a multi-billion dollarindustry.
Ideas in Food: Great Recipes and Why They Work: A Cookbook
by Aki Kamozawa Alexander H. TalbotAlex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one's cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways--from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick "micro stocks" or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book's second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide--techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home. From the Hardcover edition.
Idee Gustose per la Tua Settimana
by Valerie PikeIdee Gustose + Liste della Spesa In Cucina con Valerie Pike per 9 settimane Ricette sane e buone per la famiglia, complete di liste per la spesa. Preparare piatti nutrienti non è mai stato così facile! Hai troppi impegni per cucinare? Non riesci neanche a riflettere? Con questo libro tutto ciò non sarà più un problema! Preparati a gustare tanti piatti buoni e sani! Le mie ricette sono numerose e varie. Alcune sono a base di verdure, altre comprendono spezie aromatiche che aiutano a ridurre dolori e infiammazioni, come curcuma; zenzero; aglio; cipolla; coriandolo e semi di senape macinati. Le spezie più forti, come il peperoncino; la senape; il pimento; lo zenzero; l’aglio; la cipolla; il pepe di Cayenna danno più sapore ai piatti e accelerano il metabolismo più o meno del 40%. Nel libro ci sono anche ricette semplici per togliersi qualche sfizio. La collana completa comprende ricette e liste della spesa per tutte le settimane dell’anno: risparmia tempo e soldi, e impara a usare il cibo per farti bene! Le ricette di Valerie sono caserecce.