- Table View
- List View
Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand [A Cookbook]
by David Thompson Jj Goode Andy Ricker<P>A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. <P>After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. <P>Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients. <P>Fifty knockout recipes for simple and delicious Thai dishes range from Grilled Pork Collar with Spicy Dipping Sauce and Iced Greens to Andy's now-famous Vietnamese Fish Sauce Wings. Including a primer in Thai techniques and flavor profiles, with tips for modifying local produce to mimic Thai flavors, Pok Pok makes authentic Thai food accessible to any home cook.
Poké Bowls: 50 Nutrient-Packed Recipes for Hawaiian-Inspired Bowls
by Mary WarringtonA cute and fun guide to creating today&’s big food sensation: delicious poké bowls! Originating in Hawaii, poké bowls—most often, marinated sushi-grade fish tossed in a soy-based sauce accompanied by rice, vegetables, and other accoutrements—have become a hot trend in restaurants across the US. This fresh, easy-to-use guide gives you all the information you need to make the same beautiful recipes at home. Featuring colorful photographs and illustrations, this cookbook includes recipes for all the bowl&’s components: the base (fish, or alternatives like mushrooms and tofu); sauces, from shoyu and avocado to spicy ginger and garlic miso; crunchy elements, including nuts and wasabi peas; and toppings. Complete with instructions for fast and fun assembly, Poké Bowls is the perfect gift for every foodie.
Polish Cooking, Revised
by Marianna Olszewska HeberleFor more than 20 years, Polish Cooking has given readers a taste of genuine Polish cuisine. Now, updated and revised with new information and twenty new recipes, including such favorites as Apple Pancakes, Mushroom Croquettes, and Lazy Noodles, it continues to provide a sampling of Polish dishes that have survived over the last ten centuries. Polish-born Marianna Olszewska Heberle reveals a rich variety of over 200 authentic recipes in this outstanding cookbook rivaling the best European cuisines. Easy-to-follow instructions make it simple to prepare such traditional Polish favorites as Poppy Seed Pierogies, Stuffed Cabbage, Hunter's Stew, Warsaw Herring, and many more. Plus readers will learn about holiday traditions and the proud culinary heritage of this fascinating country with Polish Cooking.
Polish'd: Modern Vegetarian Cooking From Global Poland
by Michal Korkosz“Polish’d brims with dazzling recipes and inviting stories––virtuosic, vegetarian takes on traditional Polish cuisine with multicultural influences.”—Foreword, starred review 100 fresh, modern Polish vegetarian recipes—from new takes on traditional favorites to fusions from around the world Michał Korkosz’s first book, Fresh from Poland—a Booklist Top 10 Cookbook of 2020 hailed as “a vegetable wonderland” by The San Francisco Chronicle—brought a Polish vegetarian cookbook to American readers for the first time. Now, he moves from celebrating Poland’s history with vegetarian versions of traditional recipes to exploring Polish cooking’s rich present with 100 exciting recipes. Polish’d includes both typical Polish favorites made vegetarian, like Kakory (Potato Empanadas) Filled with Roasted Vegetables and Cheese, and new flavors brought to Poland through immigration and cultural exchange, like Miso Żurek with Mashed Potatoes, Roasted Mushrooms, and Dill. Its recipes showcase fresh vegetables, grains, and herbs, but there’s also plenty of buttery, sugary, and cheesy comfort-food goodness to be found. Readers will see, and taste, Polish food in a new way as they enjoy dishes like: Chilled Cucumber-Melon Soup with Goat Cheese, Crispy Apple, and Mint Kopytka with Umami Sauce, Spinach, Hazelnuts, and Poppy Furikake Nettle Pesto Pasta with Radishes and Asparagus Grilled Broccoli with Lemon Mayo, Umami Bomb Sauce and Poppy Seeds Tomatoes and Peaches with Soft Goat Cheese, Crispy Sage, and Superior Brown Butter Sauce Carmelized Twaróg Basque Cheesecake Korkosz was the winner of the 2017 Saveur Blog Award for best food blog photography, and his gorgeous photos make these offerings even more mouthwatering. His love for his home country’s culinary tradition and innovation is at the heart of each recipe. With its unique take on this oft-ignored cuisine, Polish’d will please readers with Polish heritage, vegetarian fans of Eastern European food, and anyone looking for creative ways to enjoy plant-based fare.
Pollen Chemistry & Biotechnology
by Nesrin Ecem Bayram Aleksandar Ž. Kostic Yusuf Can GercekPollen is made up of many chemical constituents such as proteins, sugars, lipids, minerals and phytochemicals. These components make pollen products an excellent source of nutrients and antioxidants for consumers. However, mycotoxigenic fungi are also common in pollen, creating contamination from generated mycotoxins. With adequate monitoring, sampling, processing and storage of pollen the development of mycotoxins can be significantly prevented. Since pollen grain has strong membranes which can limit the bioavailability of some nutrients and phytochemicals, novel methods and pretreatments are required with special emphasis on microbiological pretreatment methodologies. Pollen Chemistry & Biotechnology summarizes current knowledge of the chemical composition of pollen, its importance as a functional food ingredient and its health promoting properties. As Introduction part a short elaborate about botanical characteristics and data, including morphology and anatomy of pollen and bee preferences, is given. Important factors such as the botanical and geographical origin, best practices for preservation of nutritional composition, bioactivity and safety of pollen are covered in full. The nutritional profile of pollen based on data for minerals, lipids and nutrients is presented. A detailed phytochemical profile of pollen based on data for phenolics, flavonoids, carotenoids, vitamins, bioactive compounds is also covered. Areas for the improvement of the bioavailability of different nutrients and bioactive compounds of pollen via applied pretreatments are presented, as are best practices for adequate pollen collection, procession and storage in order to obtain safe products. At the end, an overview about pollen bioactivity as reason to use it as source of pharmaceuticals is made.
Pollo a tavola 2
by Mary RobertsPollo a tavola è un libro di ricette di pollo che sorprenderà te e la tua famiglia. Dalle ricette classiche alle più esotiche - sono sicuro che diventeranno presto le preferite della famiglia.
Pollo per cena
by Mary RobertsChicken Dinners è un libro di cucina pieno di fantastiche ricette di pollo che sorprenderanno voi e la vostra famiglia. Dalle ricette classiche a quelle più esotiche - sono sicura che diventeranno le preferite della vostra famiglia.
Polly Bee Makes Honey (Follow My Food)
by Deborah ChancellorFollow Polly Bee as she flies to flowers, finds pollen and nectar, and helps make sticky honey in this stylish and fact-filled picture book, part of the new &“Follow My Food&” series that looks at the ways different foods are made.How is honey produced? And how does it get from the farm to the kitchen table? This simple story provides young readers a glimpse into a day in the life of a worker bee. From flower to hive to table, this engaging story will help kids understand where their food comes from, and it&’s ideal for teaching them about sustainability and the environment. Featuring attractive collage-style art and rich vocabulary, the book also includes information on beekeeping, fun facts about bees, and a simple recipe.
Polysaccharides: Natural Fibers in Food and Nutrition
by Noureddine BenkebliaThis book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding. By bringing new information and updating existing scientific data, this book will also be a consistent source of information for both professional and non-prof
Pomegranates & Pine Nuts
by Bethany KehdyBethany Kehdy is renowned for the contemporary Middle Eastern and North African recipes that she publishes on her blog (dirtykitchensecrets.com). Born in Houston, Texas to an American mother and a Lebanese father, Bethany grew up in Lebanon during the country's most volatile civil war years. During her childhood, she spent countless hours learning to cook with her perfectionist teta (grandmother), her vivacious dad and her spirited aunts. Her recipes are a harmonious balance of classic and contemporary, as she draws upon her ethnic roots while adding her own personal twist.
Pomegranates: 70 Celebratory Recipes [A Cookbook]
by Ann KleinbergThe culinary and mythological virtues of pomegranates have been extolled in art and literature since the time of the ancient Greeks, and these days the fruit is enjoying the spotlight as one of the hot new culinary trends. Famed for its tart, refreshing juice and for its symbolism of royalty and fertility, the pomegranate is guaranteed to perk up almost any meal. Whether an integral part of a dish's composition or adding a bit of color and surprise as a garnish, pomegranates bring beauty and stimulating flavor. POMEGRANATES offers the natural and cultural history of the pomegranate throughout the world; gives tips on how to buy, eat, and use this delectable fruit; and then dishes up a comprehensive collection of 70 pomegranate recipes.More and more people seem perfectly happy to wrestle with this amazing fruit to experience its hard-gotten but ultimately satisfying taste treasure. A fully illustrated celebration of the pomegranate and its many culinary uses, including 70 recipes. In two recent and major medical studies, the pomegranate has been shown to be a great source of antioxidants. Includes a historical and cultural perspective on the pomegranate. Reviews"The pomegranate has suddenly become the trendiest fruit around." --San Francisco Chronicle, January 14, 2004"Brighten holiday dishes with Pomegranates. A healthful source of antioxidants and vitamin C, [they] add a dash of jewel-like color to winter tables."--Country Living Gardener
Pomodoro!: A History of the Tomato in Italy (Arts and Traditions of the Table Perspectives on Culinary History)
by David GentilcoreA chronicle of the beloved base ingredient, from its origins, agricultural riches, and controversy to the passion, pride, and nostalgia it inspires today. Over time, the tomato has embodied a range of values and meanings. From its domestication in Central America, it has traveled back and forth across the Atlantic, powering a story of aspiration and growth, agriculture and industry, class and identity, and global transition. In this entertaining, organic history, David Gentilcore recounts the surprising rise of the tomato from its New World origin to its Old World significance. From its inauspicious introduction into Renaissance Europe, the tomato came to dominate Italian cuisine and the food industry over the course of three centuries. Gentilcore explores why elite and peasant cultures took so long to assimilate the tomato into Italian cooking and how it eventually triumphed. He traces the tomato's appearance in medical and agricultural treatises, travel narratives, family recipe books, kitchen accounts, and Italian art, literature, and film. He focuses on Italy's fascination with the tomato, painting a larger portrait of changing trends and habits that began with botanical practices in the sixteenth century and attitudes toward vegetables in the seventeenth and eighteenth centuries, and concluded with the emergence of factory production in the nineteenth. Gentilcore continues with the transformation of the tomato into a national symbol during the years of Italian immigration and Fascism and examines the planetary success of the "Italian" tomato today. &“Those with an interest in tomatoes, Italian life, or just cultural history in general may find this both enlightening and entertaining.&” —Diane Leach, PopMatters
Pomodoro!: A History of the Tomato in Italy (Arts and Traditions of the Table: Perspectives on Culinary History)
by David GentilcoreMore than just the beloved base ingredient of so many of our favorite dishes, the tomato has generated both profound riches and controversy in its farming, processing, exchange, and consumption. It is a crop infused with national pride and passion for those who grow it, and a symbol of Old World nostalgia for those who claim its history and legacy. Over time, the tomato has embodied a range of values and meanings. From its domestication in Central America, it has traveled back and forth across the Atlantic, powering a story of aspiration and growth, agriculture and industry, class and identity, and global transition. In this entertaining and organic history, David Gentilcore recounts the surprising rise of the tomato from its New World origin to its Old World significance. From its inauspicious introduction into Renaissance Europe, the tomato came to dominate Italian cuisine and the food industry over the course of three centuries. Gentilcore explores why elite and peasant cultures took so long to assimilate the tomato into Italian cooking and how it eventually triumphed. He traces the tomato's appearance in medical and agricultural treatises, travel narratives, family recipe books, kitchen accounts, and Italian art, literature, and film. He focuses on Italy's fascination with the tomato, painting a larger portrait of changing trends and habits that began with botanical practices in the sixteenth century and attitudes toward vegetables in the seventeenth and eighteenth centuries, and concluded with the emergence of factory production in the nineteenth. Gentilcore continues with the transformation of the tomato into a national symbol during the years of Italian immigration and Fascism and examines the planetary success of the "Italian" tomato today, detailing its production, representation, and consumption.
Poole's: Recipes and Stories from a Modern Diner
by Kaitlyn Goalen Ashley ChristensenFrom the acclaimed chef Ashley Christensen comes a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole's Diner. Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole's, honors the traditions of this celebrated cuisine, while introducing a new vernacular--elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahini; Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be.Poole's is also the story of how Christensen opened a restaurant, and in the process, energized Raleigh's downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen's generous spirit and belief that great cooking is fundamental to good living.With abundant, dramatically beautiful photography and a luxe presentation, Poole's is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.From the Hardcover edition.
Poor Man's Feast
by Elissa AltmanFrom James Beard Award-winning writer Elissa Altman comes a story that marries wit to warmth, and flavor to passion. Born and raised in New York to a food-phobic mother and food-fanatical father, Elissa was trained early on that fancy is always best. After a childhood spent dining everywhere from Le Pavillion to La Grenouille, she devoted her life to all things gastronomical, from the rare game birds she served at elaborate dinner parties in an apartment so tiny that guests couldn't turn around to the eight timbale molds she bought while working at Dean & DeLuca, just so she could make tall food.But love does strange things to people, and when Elissa met Susan -- a small-town Connecticut Yankee with parsimonious tendencies and a devotion to simple living -- it would change Elissa's relationship with food, and the people who taught her about it, forever. With tender and often hilarious honesty (and 27 delicious recipes), Poor Man's Feast is a universal tale of finding sustenance and peace in a world of excess and inauthenticity, and shows us how all our stories are inextricably bound up with what, and how, we feed ourselves and those we love.
Poor Man's Feast: A Love Story of Comfort, Desire, and the Art of Simple Cooking
by Elissa AltmanBased on the James Beard Award-Winning Blog Born and raised in New York to a food-phobic mother and a food-fanatical father, Elissa learned early on that fancy is always best. After a childhood spent dining at fine establishments, from Le Pavillon to La Grenouille, she devoted her life to all things gastronomical. She served rare game birds at elaborate dinner parties in an apartment so tiny that the guests couldn't turn around and bought eight timbale molds while working at Dean & DeLuca, just to make her food tall. Then, Elissa met and fell in love with Susan--a frugal, small-town Connecticut Yankee with a devotion to simple living--and it changed her relationship with food, and the people who taught her about it, forever. Told with tender and often hilarious honesty, and filled with twenty-six delicious recipes, Poor Man's Feast is a tale of finding sustenance and peace in a world of excess and inauthenticity, demonstrating how all our stories are inextricably bound up with how we feed ourselves and those we love.Includes a preview of Elissa Altman's memoir, Treyf: My Life as an Unorthodox Outlaw
Poor Man's Feast: A Love Story of Comfort, Desire, and the Art of Simple Cooking
by Elissa Altman&“[A] smart yet tender tale. . . . Sometimes heartbreaking, often hilarious . . . one of the finest food memoirs of recent years.&” —The New York Times Book Review For a woman raised by a weight-obsessed mother and a father who rebelled by sneaking his daughter out to lavish meals at such fine dining establishments as Le Pavillon and La Grenouille, food could be a fraught proposition. Not that this stopped Elissa Altman from pursuing a culinary career. Everything Elissa cooked was inspired by the French haute cuisine she once secretly enjoyed with her dad, from the rare game birds she served at extravagant dinner parties held in her tiny New York City apartment to the eight timbale molds she purchased from Dean & Deluca, just so she could make her food tall. All that elegance was called into question when Elissa fell in love with Susan, a small-town woman whose idea of fine dining was a rustic meal served on her best tag sale TV tray. Susan&’s devotion to simple living astounded Elissa, even as it changed the way she thought about food—and the family who taught her everything she understood about it—forever. Based on the James Beard Award–winning blog and filled with twenty-six delicious recipes, Poor Man&’s Feast is one woman&’s achingly honest, often uproarious journey to making peace with food and finding lasting love. &“A brave, generous story about family, food, and finding the way home.&” —Molly Wizenberg, New York Times–bestselling author of A Homemade Life &“Luminous writing.&” —Publishers Weekly &“Reminiscent of Elizabeth David, M. F. K. Fisher, A. J. Liebling . . . reflective of Laurie Colwin and her praise of simple, home-cooked, &‘real&’ food.&” —New York Journal of Books &“A beautiful story.&” —Deborah Madison, James Beard Award–winning author of Vegetarian Cooking for Everyone
Pop It in the Toaster Oven
by Lois DewittAre you pressed for time, too tired to cook just for yourself, or simply looking for something beyond a microwaved frozen meal or take-out food loaded with fat, salt, and preservatives? Busy people want a real oven-baked dinner without all the fuss (not to mention the leftovers!).The solution? The trusty toaster oven--which is designed to bake, roast, toast, and broil small portions of food both efficiently and economically. This amazing cookbook will show time-pressed cooks how to prepare delicious, healthy meals quickly and easily, while opening their eyes to the wide range of dishes that are possible with this often underutilized appliance. Pop It in the Toaster Oven will inspire any bored eater to break out of the toast function with recipes such as Buttermilk Pancakes, Minted Lamb Chops, Ginger Miso Calamari, Spicy Beef Fajitas, and Pear Praline Pie. With special tips on choosing the best toaster oven and the proper cookware to use, Pop It in the Toaster Oven will help readers to rediscover this wonderfully convenient appliance.From the Trade Paperback edition.
Pop It, Stir It, Fix It, Serve It: More Than 200 Quick and Delicious Recipes from Your Pantry
by Laura KarrFrom the over-scheduled, the inexperienced, and the fully prepared to the devoted camper/boater/tail-gater—anyone can have dinner on the table in no time with the flip of a lid. Following the success of Laura Karr’s The Can Opener Gourmet®, she offers 200 more quick, delicious and nutritious worry-free recipes in her second cookbook, Pop It, Stir It, Fix It, Serve It. With the new digital version of the book, all those delicious, timesaving meals and treats are right at your fingertips. It’s the perfect cookbook for busy people who like to maximize their time with minimum effort. Reminding us that canned foods are preservative-free, retain peak nutritional value from time of harvest, and are already washed, cooked, chopped and ready for use, Karr has developed recipes from starters to desserts based on these facts to shorten prep time for some of your favorites—all from the convenience of your cabinet.
Pop!: The Invention of Bubble Gum
by Meghan McCarthyGum. It’s been around for centuries—from the ancient Greeks to the American Indians, everyone’s chewed it. But the best kind of gum—bubble gum!—wasn’t invented until 1928, when an enterprising young accountant at Fleer Gum and Candy used his spare time to experiment with different recipes. Bubble-blowing kids everywhere will be delighted with Megan McCarthy’s entertaining pictures and engaging fun facts as they learn the history behind the pink perfection of Dubble Bubble.
Popcorn
by Patrick Evans-HyltonPopcorn is the great American munchie, and it deserves the creative gourmet treatment to rescue it from the pre-packaged microwave chemistry experiments available at every grocery store. Popcorn offers up nearly 70 tantalizing recipes-both savory and sweet-to ensure that popcorn is never boring again. Try tart and piquant Lemon-Pepper Popcorn or Classic Barbecue, or even Gorgonzola and Green Onion for something completely different. On the sweet side, the offerings include Hawaiian Luau (featuring coconut and white chocolate), Popcorn S'mores, and Bananas Foster (the popcorn version). Patrick Evans-Hylton also shows how to use popcorn as an ingredient in main course dishes such as Popcorn Shrimp and Fish Fry with Seasoned Popcorn which use popped popcorn as a coating ingredient. And the Chesapeake Crab Cakes are stunningly delicious!
Popcorn!
by Frances Towner GiedtPopcorn may be America's favorite snack food. Preserved cobs of popcorn thousands of years old have been found in Peru, Mexico, and the American Southwest. Memories are made of popcorn balls at Halloween and stringing popcorn to decorate the Christmas tree. Today, sitting through a movie without a bag of crunchy kernels is almost unthinkable. Popcorn is the ideal snack. Eaten without oil or butter, it's a skinny 27 calories per cup. Since it's a whole grain with a high fiber content, it has a well-deserved recommendation from both the American Cancer Society and the National Cancer Institute. Even the American Dental Association lists it as a wholesome snack! (Now, don't you feel virtuous?) But most of all, popcorn is fun to eat. Combined with some spices and herbs, it rivals the most expensive off-the-shelf snack but costs just pennies to make. Make it spicy for a sophisticated treat, or sweet to satisfy the kid in you. In Popcorn, award-winning author Frances Towner Giedt starts with the basics of how to make terrific popcorn, then shows you how to dress it up. Whether your taste runs to sweet or spicy, low-fat or fruity, you'll find more than 50 recipes here to excite, delight, and satisfy your urge for popcorn snacking
Popcorn! (Fountas & Pinnell Classroom)
by Owen McShanePop Goes the Popcorn Yum, that popcorn sure smells good. What turns those tiny kernels of corn into yummy popcorn? Read this book and find out.NIMAC-sourced textbook
Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio (California Studies in Food and Culture #42)
by Maureen B. Fant Oretta Zanini De VitaThe food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.
Poppy Cooks: 101 Recipes from the Potato Queen
by Poppy O'TooleYou asked, and she delivered—this is Poppy Cooks' all-potato cookbook. Whether you like them fried, baked, mashed, or roasted, TikTok's High Priestess of the Potato gives you the ultimate potato book.The spud—the humblest of ingredients—can be made into more than just mashed potatoes (but if it is mash, make it the best mashed potatoes ever), and in this book Poppy O'Toole celebrates the range and variety from just this one mighty ingredient. In these pages, Poppy gives you all the tools you need to achieve the perfect potatoes every time—whether it's a trusted roasted potato, a melt-in-the-mouth fondant, moreish fries and wedges or the perfect bake. Poppy includes all the most-loved potato dishes alongside mouth-watering international classics (think latkes, dauphinoise and patatas bravas), and even some old-school favourites (hello, potato smiles), not to mention a whole chapter dedicated to her sensational 15-hour potatoes.Across 101 recipes, Poppy shares her top tips and tricks for cooking with different methods and flavours to give you THE book you need to raise your spud game and cook like the Potato Queen herself.