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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.
Poppy Cooks: The Actually Delicious Air Fryer Cookbook
by Poppy O'TooleTHE #1 BESTSELLING COOKBOOK SENSATION IN THE UK!!!If you want to get the most out of your air fryer, then this is the book for you—100 easy, fool-proof and actually delicious air fryer recipes that won't break the bank!Here are 100 easy, fool-proof and actually delicious air fryer recipes, with hacks, tips and flavor hits guaranteed to make you the master of your air fryer in no time.Inside, TikTok superstar and professional chef Poppy O&’Toole gives you recipes with fantastic flavors and ideas. You can cook almost anything in your air fryer, so why not try:Meat: Try dishes like BBQ Pork Ribs, Lamb Chops or succulent Chicken Wings with a choice of addictive sauces.Fish: Spice up dinner with recipes for Honey Soy Salmon, Garlic Prawns or Coconut Shrimp.Spuds & Sides: Try the perfect Roast Potatoes with extra crunch, crispy Potato Skins or spiced Stuffed Peppers.Sweet Treats: Something for everyone with Strawberry Cheesecake Muffins, Spiced Donut Holes or vegan cookies with fully customizable flavors!With more of us relying on quick, affordable, low-energy cooking than ever before, Poppy Cooks is the only companion you need for mastering your air fryer.
Poppy Cooks: The Food You Need
by Poppy O'Toole"[Poppy&’s] recipes are unshowy, unfussy (for all her Michelin training) and simply make you want to go skipping into the kitchen to cook."—Nigella Lawson, Nigella.comWith Chef and TikTok sensation Poppy O&’Toole you'll learn the basics, up your cooking game, with delicious results every time.This is a cookbook with no judgement. Together, we&’ll learn how to make incredible food at home. We&’ll start with the basics: 12 core recipes (or go-to skills) that everyone needs to know, like how to make a pasta sauce, roast a chicken or make a killer salad dressing. Then we&’ll use these core skills as a base for delicious and adaptable recipes that will up your cooking game—the Staple, the Brunch, the Potato Hero (of course they make an appearance) and the Fancy AF. So, once you&’ve nailed that classic tomato sauce (which I promise will become the new go-to in your kitchen), you can stir it through pasta, or bake it with eggs for the perfect Shakshuka and, before you know it, you&’ll be getting real fancy and making a show-stopping Chicken Parmigiana to impress your friends. I'll walk you through 75 delicious recipes, including: • White Sauce: think Mac and Cheese and Bacon-y Garlicky Gratin. • Dough: easy flatbreads for Halloumi Avo Breads and Salmon Tikka wraps. • Emulsions: Chicken Caesar Salad with homemade mayo and next level Steak Béarnaise with Hollandaise and Crunchy Roast Chips. • Meringue: from Eton Mess Pancakes through to Simply the Zest Lemon Meringue PieWhether you&’re completely new to the kitchen or looking to elevate your basics with clever tricks, my step-by-step guidance will help you nail delicious food every time. As a Michelin-trained chef with over ten years&’ experience in professional kitchens, I&’ve done the years of training so you don&’t have to. It&’s okay to make a few mistakes along the way, and together, we'll help you fix them and achieve incredible results at home. I am passionate about the importance of great food at home, every day—it&’s what we all deserve. This is not just the food you want. It&’s the food you need.
Pops!
by Krystina CastellaCool + Sweet + Refreshing = Pops! This innovative book gives the ice pop a flavor makeover, providing more than 100 recipes and variations for irresistible concoctions you've never tasted before. You'll also learn fancy techniques for making whimsical pops that look as fun as they taste. Kids will enjoy the juicy pops and flip over the soda fountain and pudding pops. Grown-up kids will dig the energy-boosting coffee, tea, and healthy energy pops and delight in the sophisticated cocktail pops. And for the do-it-yourselfers, this book provides instructions for making your own pop molds from recycled housewares and even silicone. When it comes to pops, the possibilities are endless--and so much fun!
Poptails: 60 Boozy Treats Served on a Stick
by Erin NicholsCreate your own delectable, alcohol-infused gourmet ice pops for an enjoyable, grownup treat.SPIKE! FREEZE! ENJOY!Packed with recipes for cocktail-inspired gourmet ice pops, this book shows you how to make the coolest creations ever served on a stick. Nothing is more refreshing on a hot day than a cool ice pop. But why settle for boring old orange, grape or lime when Poptails offers cocktail-inspired delights for icy treats with an alcohol-infused kick. Perfect for pool parties, picnics or barbecues, the adult-only recipes in this book will put the happy in happy hour, including:• Lemon Drop• Mojito• Tequila Sunrise• Margarita• Piña Colada• Cosmopolitan• Dirty Martini• Bellini• White Russian• Festive Spiked EggnogThe perfect addition to the hip host’s library of tricks, these cocktails-on-a-stick are just the thing to surprise and impress partygoers who appreciate a frosty ice pop with a flavorful zing.
Por Amor Ao Caramelo
by Kyle Richards Mariana De Oliveira YonamineVocê já sonhou que tudo era feito de caramelo... e que você se deliciava comendo tudo o que podia ver? O livro "Por amor ao caramelo" é perfeito para você, mas não é um sonho, é real! Nele você encontrará tudo sobre o doce: sua história, os melhores tipos, como prepará-lo e tudo mais o que pode precisar. Mais de 50 receitas de sobremesas com caramelo de dar água na boca. Saboreie o mundo doce e irresistível do caramelo!
Por El Amor Al Caramelo
by Kyle Richards Moisés Moreno CostillaEn éste libro encontrarás recetas de todo tipo. Desde lo convencional hasta lo más extravagante. Y lo más importante, todo en base a caramelo. Además, encontrarás consejos que te ayudarán a preparar a la perfección algunas de las recetas de caramelo más exquisitas.
Porch Parties: Cocktail Recipes and Easy Ideas for Outdoor Entertaining
by Denise GeeWith this charming guide to casual outdoor entertaining by Denise Gee, belle-of-the-ball author of Southern Cocktails, party and decorating ideas have never been more simple or inspiring. Gee and acclaimed photographer Bobby Peacock crisscrossed the U.S. photographing their favorite porches and dreaming up fresh, summery spins on classic Southern drinks, resulting in 50 recipes for everything from punches to cocktailsincluding several nonalcoholic sippers and 10 uncomplicated snacks. Grab a bottle, whip up some Tipsy Tea or Prosecco Martinis, and take the party outside!
Pork
by Phil Vickery Simon BoddyThis celebration of all that is great about pork showcases its fantastic versatility. Chapters cover Shoulder & Ribs, Belly, Loin & Fillet, Ham, Bacon, Sausages and Oddbits (offal), and cover the recipes and techniques needed to make everything from Dry-cured Ham, Chorizo and Salami to Smoked Pig Cheek Pancetta and Black Pudding Fritters. The 100 international recipes hail from the USA, Spain, Italy, Germany, Hungary, France and India, among others, and explore the cooking and preserving of pork around the globe. The book also covers the rearing of pigs, including their feed regimes, day-to-day care and the best diets to produce flavoursome meat. Essential reading for pork lovers everywhere.
Pork Chop: 60 Recipes for Living High On the Hog
by Ray Lampe&“Deals with one often-overlooked main ingredient . . . this versatile and delicious cut of pig is something we&’re more than willing to read a whole book on.&” —Food Republic Pork chops are in! And no one knows more about them than Hall of Fame pitmaster Ray Lampe. They are lean, easy to cook, and the perfect protein choice for everyday meals. These sixty mouthwatering recipes celebrate this beloved cut in all its glory, capturing the splendor and range of chops with all their porky goodness in new and inspiring dishes, from Balsamic and Vanilla-Glazed Pork Chops to Spicy Pork Chop Lettuce Wraps. With as many recipe choices as there are cooking styles—batter and fry, marinate and grill, simmer and braise—this cookbook is a vital addition to any kitchen where meat&’s what&’s for dinner.
Pork: More Than 50 Heavenly Meals That Celebrate the Glory of Pig, Delicious Pig
by Cree LeFavourThe acclaimed author of Fish presents irresistible pork dishes from around the world, with 120 recipes comprising more than fifty meals.Pork celebrates the versatility, deliciousness, and global appeal of “the other white meat.” Five chapters are organized by flavor profile, including American, Bistro, Latin, Chinese and Japanese, and South and Southeast Asian. The recipes are grouped into complete meals featuring a main course of pork with a complementary grain, pasta, salad, or vegetable.This cookbook encompasses a wide range of techniques for expertly cooking many popular and surprising cuts of pork, from braising, sautéing, roasting, barbecuing, and stewing to serving it encased in soft, warm pasta, buns, or tortillas. Featuring a year’s worth of meals for all occasions, Pork will have cooks of all skill levels salivating.
Pork: Preparing, Curing And Cooking All That's Possible From A Pig
by Phil Vickery Simon BoddyThis celebration of all that is great about pork showcases its fantastic versatility. Chapters cover Shoulder & Ribs, Belly, Loin & Fillet, Ham, Bacon, Sausages and Oddbits (offal), and cover the recipes and techniques needed to make everything from Dry-cured Ham, Chorizo and Salami to Smoked Pig Cheek Pancetta and Black Pudding Fritters. The 100 international recipes hail from the USA, Spain, Italy, Germany, Hungary, France and India, among others, and explore the cooking and preserving of pork around the globe. The book also covers the rearing of pigs, including their feed regimes, day-to-day care and the best diets to produce flavoursome meat. Essential reading for pork lovers everywhere.
Porkopolis: American Animality, Standardized Life, and the Factory Farm
by Alex BlanchetteIn the 1990s a small midwestern American town approved the construction of a massive pork complex, where almost 7 million hogs are birthed, raised, and killed every year. In Porkopolis Alex Blanchette explores how this rural community has been reorganized around the life and death cycles of corporate pigs. Drawing on over two years of ethnographic fieldwork, Blanchette immerses readers into the workplaces that underlie modern meat, from slaughterhouses and corporate offices to artificial insemination barns and bone-rendering facilities. He outlines the deep human-hog relationships and intimacies that emerge through intensified industrialization, showing how even the most mundane human action, such as a wayward touch, could have serious physical consequences for animals. Corporations' pursuit of a perfectly uniform, standardized pig—one that can yield materials for over 1000 products—creates social and environmental instabilities that transform human lives and livelihoods. Throughout Porkopolis, which includes dozens of images by award-winning photographer Sean Sprague, Blanchette uses factory farming to rethink the fraught state of industrial capitalism in the United States today.
PornBurger: Hot Buns and Juicy Beefcakes
by Mathew RamseyIndulge your naughtiest food fantasies and satisfy your gluttony and lust with this succulent cook-and-look book, from a self-described “burger pervert” and creator of the notorious PornBurger blog.PornBurger is Washington, DC, chef, food stylist, and creative producer Mathew Ramsey’s orgasmic experiment: ingredient-driven, flavor-intense, sensually divine excess that caters to the food fetishist in all of us. Shamelessly health-unconscious and ready to entertain (or offend), Ramsey’s recipes deliver the ultimate in debauched burger stackography—handcrafted buns, patties, toppings, and sides, even some boozy beverages—expertly designed and lusciously photographed in a set of bombshell burger pinups.But don’t be fooled by raunchy descriptions and Ramsey’s signature burger puns, like the Bill U Murray Me?, Spamela Anderson, and the Willem DaFoe–nut. This burger freak is a culinary-school-educated chef devoted to the dark arts of hamburgery. Ramsey shows you how to master as many essential cooking techniques as he offers graphically delicious images to ogle. Whet your appetite with delectable concoctions like the Horn Dog: clover honey, whole kernel corn jalapeño batter, slow-roasted pork belly, pickled hot dog, two smash-cooked PornBurger beef patties; the James Francophile: quick pickled beets, truffled demi-glace, Gruyère de Comté, one PornBurger beef patty, bone marrow onion jam, potato-chip-crusted fois gras gougère; and I Woke Up Like This: sriracha mustard, arugula, smoked bacon, American cheese, fried chicken thigh, quick-pickled hamburger dills, White Castle cheeseburger waffle.Combining tantalizing meat blends, grinds, and cooking methods, a tempting range of vegetarian and pescatarian delights, and lip-smacking custom ketchups and pickles, PornBurger offers the ultimate dining experience and entices you to create your own culi-naughty adventure. Every element of every burger is open to reinterpretation—with PornBurger, get weird, get wild, and leave no burger fantasy unimagined . . . or uneaten.
Porosity
by Mohammad U.H. Joardder Azharul Karim Chandan Kumar Richard J. BrownThis Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.
Porter (Classic Beer Style Series)
by Terry FosterA brewing veteran and renowned expert on British beers, Terry Foster has written the only in-depth book on brewing this classic style with modern ingredients and equipment. Porter reviews the history of George Washington&’s favorite beer and teaches you how to create this rich, full-bodied ale for your own enjoyment.The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.
Portico: Cooking And Feasting In Rome's Jewish Kitchen
by Leah KoenigOne of Food & Wine's Best Cookbooks of Fall 2023 A captivating tour through Rome’s centuries-old Jewish community with more than 100 simple, deeply flavorful, vegetable-forward recipes. “Naming the book Portico is my way of saying, ‘Welcome. I’m glad you are here.’” A leading authority on Jewish food, Leah Koenig celebrates la cucina Ebraica Romana within the pages of her new cookbook. Portico: Cooking and Feasting in Rome’s Jewish Kitchen features over 100 deeply flavorful recipes and beautiful photographs of Rome’s Jewish community, the oldest in Europe. The city’s Jewish residents have endured many hardships, including 300 years of persecution inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community, and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d’Ottavia (the main road in Rome’s Ghetto neighborhood)—and beyond. Leah Koenig’s recipes showcase the cuisine’s elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oil–fried foods, and never-too-sweet desserts. Home cooks can explore classics of the Roman Jewish repertoire with Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies), and, of course, Carciofi alla Giudia, the quintessential Jewish-style fried artichokes. A standout chapter on fritters—showcasing the unique gift Roman Jews have for delicate frying—includes sweet honey-soaked matzo fritters, fried salt cod, and savory potato pastries (burik) introduced by the thousands of Libyan Jews who immigrated to Rome in the 1960s and ’70s. Every recipe is masterfully tailored to the home cook, while maintaining the flavor and integrity of tradition. Suggested menus for holiday planning round out the usability and flexibility of these dishes. A cookbook for anyone who wants to dive more deeply into Jewish foodways, or gain new insight into Rome, Portico features the makers and creators who are keeping Roman Jewish food alive today, transporting us to the bustling streets of the Eternal City while also making us feel—as we cook and eat—very much at home.
Portland Beer Stories: Behind the Scenes with the City's Craft Brewers (American Palate)
by Steven ShomlerPortlanders have got it made. Not only is the city filled with nearly countless breweries, brewpubs, bottle shops and homebrew supply venues, but also the people who created the community are nothing short of fascinating. Saddle up to the bar and get to know the stories of the men and women brewing some of the country's most exciting beer and cider, from the origin of Ecliptic Brewing to a personal account of a beer truck driver. When you are looking for an adventure outside the city limits, try out one of the seven beer road trips to other Northwest towns (with a designated driver, of course). Join author Steven Shomler for a hop through Brewvana.
Portland Beer: Crafting the Road to Beervana (American Palate Ser.)
by Pete Dunlop&“Takes a look at Portland, Oregon&’s rich history of not just craft beer brewing but also its appreciation for the foodie and bar culture.&” —Brewpublic Was it the water or the quality hops? The deep-rooted appreciation of saloon culture? How did Portland, Oregon, become one of the nation&’s leaders in craft beer cultivation and consumption, with more than fifty breweries in the city limits? Beer writer and historian Pete Dunlop traces the story of Rose City brewing from frontier saloons, through the uncomfortable yoke of temperance and Prohibition, to the hard-fought Brewpub Bill and the smashing success of the Oregon Brewers Festival. Meet the industry leaders in pursuit of great beer—Henry Weinhard, McMenamins, Bridgeport, Portland Brewing, Widmer and more—and top it off with a selection of trivia and local lore. Bringing together interviews and archival materials, Dunlop crafts a lively and engaging history of Portland&’s road to Beervana.
Portland Farmers Market Cookbook: 100 Seasonal Recipes and Stories that Celebrate Local Food and People
by Ellen JacksonThe Portland Farmers Market is a year-round farmers market consistently named among North America's Top Ten. This cookbook is a tribute to the farmers, chefs and shoppers, who embrace their world-class market like no other. With 100, seasonally organized recipes for every meal of the day, stories of the market's farmers and producers, shopping and cooking tips, and glorious color photography, the Portland Farmers Market Cookbook is a celebration of a place and its people, who are proud to share their bounty with the Portland community and beyond.From the Trade Paperback edition.
Portland Food: The Culinary Capital of Maine (American Palate)
by Kate MccartyPortland, Maine's culinary cache belies its size. The vibrant food scene boasts more than three hundred restaurants, as well as specialty food businesses, farmers' markets, pop-up dinners and food trucks. Since back-to-the-landers began to arrive in the 1970s, Maine's abundant natural resources have been feeding local dreams of sustainability and resilience. Portland is uniquely primed for chefs and restaurateurs to draw on local agricultural and marine resources. Gulf of Maine fisheries and the working waterfront bring the freshest seafood to Portland's palate, while Maine's rural landscape is fertile ground for local farming. Local food writer Kate McCarty taps into the evolution of this little foodie city. Dig into Portland's bounty, from classic lobster and blueberry pie to the avant-garde of the culinary cutting edge. Explore the unique restaurants, farmers, producers, community activists and food enthusiasts that create and drive Portland's food scene.
Portugal: Authentic recipes and ingredients
by Anaïs Bourny DelonExplore Portugal's culinary heritage and innovation across 66 recipes in this captivating book. Meet a dozen Portuguese chefs from Lisbon to Porto as they share their unique take on the nation's rich gastronomic traditions. From classic dishes like Caldo Verde, Bacalhau à Brás and Pastéis de Nata to modern creations like Quejidas com Ginja (liquor infused cheesecakes), Portugal features a world of flavours. This book is your passport to savouring the diverse tastes of the oldest country in Europe and includes recommendations for pastelarias, must-visit grocery shops and the most fashionable dining spots.From bistro food to tabernas, modern petiscos to contemporary cuisine, plus Portuguese pastries and cakes and puddings, recipe include:- Grilled scallops and salpicão- Flambéed chouriço- Salt cod fritters- Portuguese seafood rice- Pork stew with clams- Tangy mandarin crème caramels- Pica-pau mushrooms- Pastéis de nata
Portugal: Authentic recipes and ingredients
by Anaïs Bourny DelonExplore Portugal's culinary heritage and innovation across 66 recipes in this captivating book. Meet a dozen Portuguese chefs from Lisbon to Porto as they share their unique take on the nation's rich gastronomic traditions. From classic dishes like Caldo Verde, Bacalhau à Brás and Pastéis de Nata to modern creations like Quejidas com Ginja (liquor infused cheesecakes), Portugal features a world of flavours. This book is your passport to savouring the diverse tastes of the oldest country in Europe and includes recommendations for pastelarias, must-visit grocery shops and the most fashionable dining spots.From bistro food to tabernas, modern petiscos to contemporary cuisine, plus Portuguese pastries and cakes and puddings, recipe include:- Grilled scallops and salpicão- Flambéed chouriço- Salt cod fritters- Portuguese seafood rice- Pork stew with clams- Tangy mandarin crème caramels- Pica-pau mushrooms- Pastéis de nata