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The Artisanal Kitchen: More Than 30 Recipes to Sweeten the Season (The Artisanal Kitchen)
by Alice MedrichHolidays are the time for baking and enjoying cookies and treats, and those with gluten sensitivities shouldn&’t have to miss out. Baking with flavor flours—oat flour, sorghum flour, teff, coconut flour, and nut flours, like almond and hazelnut—means that everyone can enjoy holiday treats, from the classic Chocolate Chip Cookie to the decadent Peanut Crunch Brownies. Alternative flours make these cookies and bars gluten-free. And rather than simply adding starch and structure to a dessert (as is the case with wheat flour), these flours elevate the taste of every cookie and bar too. With seasonal favorites like Quince and Orange-Filled Chestnut Cookies, Chocolate Sablés, and Brown Sugar Pecan Cookies, these recipes—adapted from Alice Medrich&’s Flavor Flours—make a must-have mini compendium of decadent gluten-free holiday desserts.
The Artisanal Kitchen: Inspired Recipes for Rosh Hashanah, Hanukkah, Purim, Passover, and More (The Artisanal Kitchen)
by Uri ScheftIn Jewish Holiday Baking, adapted from his Breaking Breads, Uri Scheft shares key classic holiday baking recipes like challah and babka—and provides his creative twists on them as well, showing how bakers can do the same easily at home. But the book is not limited to breads alone. Holiday sweets, whether chocolate‑filled babka, poppyseed hamantaschen, or fruit-filled sufganiyot, are recipes of dessert-lovers&’ dreams. And with the addition of traditional Middle Eastern breads like kubaneh and jachnun, this collection of holiday recipes from master baker Scheft becomes an indispensable resource. The instructions are detailed and the photos explanatory so that anyone can make Scheft&’s Chocolate and Orange Confit Challah, Za&’atar Twists, and Jerusalem Bagels for their next Seder or Apple Hamantaschen for Purim.
The Artisanal Kitchen: Go-To Recipes for Cocktail Parties, Buffets, Sit-Down Dinners, and Holiday Feasts (The Artisanal Kitchen)
by Susan SpungenParty Food is the newest addition to the Artisanal Kitchen series, adapted from What’s a Hostess to Do? (Artisan, 2013) by the ultimate hostess, Susan Spungen. Here is a collection of recipes that makes entertaining easy for any occasion—whether it’s a cocktail hour, a brunch, a dinner party, or an elaborate holiday feast. Recipes for Lobster Salad, Tarragon Roasted Chicken, Potato Gratin, and Chocolate Soufflé make for an easy-to-make foolproof dinner menu that even complete novices can master; cheat sheets like Ten Quick Hors d’Oeuvres and Five Entrée Salads make entertaining a crowd cheaper and easier than ever; and recipes for high-stakes holiday meals like Roasted Fillet of Beef or Roasted Turkey Parts elevate the classic crowd-pleasers to dishes that guests will rave about for months. Party Food, Holiday Cocktails, and Holiday Cookies, three new titles in the Artisanal Kitchen series, provide an indispensable arsenal of recipes that cover all the bases for a delicious holiday season.
Artisanal Preserves: Small-Batch Jams, Jellies, Marmalades, and More
by Madelaine Bullwinkel&“Madelaine makes it clear and easy to go from perfectly ripened fruit to stunningly delicious jams and jellies.&” —Gale Gand, James Beard Award–winning pastry chef A how-to guide that is perfect for eager cooks and seasoned preservers alike, providing one-hundred foolproof recipes for jams, jellies, marmalades, and more. For those new to the craft, it includes a primer on the history and basic technique of preserving. Experienced canners will appreciate new flavor combinations—such as Lime Zucchini Marmalade and Blackberry Ginger Preserves—as well as forty recipes for breads, muffins, and desserts that make good use of your new jams and jellies. Additionally, most of the recipes avoid using commercial pectin, which means you can use less sugar or, in some cases, none at all. Since Artisanal Preserves was originally published in 2005, the popularity of home preserving has continued to rise along with renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters. Bullwinkel&’s thorough teaching style and time-saving techniques make the preserving process surprisingly simple. Artisanal Preserves is the go-to primer for making elegant, delicious fruit preserves at home. &“A remarkable culinary windfall.&” —Charlie Trotter, James Beard Award–winning chef
Artisanal Preserves: Small-Batch Jams, Jellies, Marmalades, and More
by Madelaine Bullwinkel&“Madelaine makes it clear and easy to go from perfectly ripened fruit to stunningly delicious jams and jellies.&” —Gale Gand, James Beard Award–winning pastry chef A how-to guide that is perfect for eager cooks and seasoned preservers alike, providing one-hundred foolproof recipes for jams, jellies, marmalades, and more. For those new to the craft, it includes a primer on the history and basic technique of preserving. Experienced canners will appreciate new flavor combinations—such as Lime Zucchini Marmalade and Blackberry Ginger Preserves—as well as forty recipes for breads, muffins, and desserts that make good use of your new jams and jellies. Additionally, most of the recipes avoid using commercial pectin, which means you can use less sugar or, in some cases, none at all. Since Artisanal Preserves was originally published in 2005, the popularity of home preserving has continued to rise along with renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters. Bullwinkel&’s thorough teaching style and time-saving techniques make the preserving process surprisingly simple. Artisanal Preserves is the go-to primer for making elegant, delicious fruit preserves at home. &“A remarkable culinary windfall.&” —Charlie Trotter, James Beard Award–winning chef
The Artist, the Cook, and the Gardener: Recipes Inspired by Painting from the Garden
by Maryjo KochCreative recipes and celebrations of seasonal bounties—in the garden, in the kitchen, and on the canvas. Artist Claude Monet took inspiration from his gardens and the lily ponds at Giverny. Van Gogh, Manet, Matisse, and Cezanne created still life masterpieces of fruit and flowers. Similarly, cooks from Julia Child and Alice Waters to Patricia Wells and Jamie Oliver have taken culinary inspiration from homegrown or fresh local produce. Now artist Maryjo Koch explores this centuries-old connection in a new cookbook inspired by her studio garden. The garden not only provides the artistic subjects she and her students paint, but also serves as the culinary toolbox for the delectable and visual feasts she prepares for her family, guests, and painting classes throughout the year. Artists, cooks, and gardeners alike will find tips, recipes, and painting projects centered on seasonal food pairings. For example, the winter garden focuses on soups with offerings like Minestrone with Crumbled Bacon and Butternut Squash-Apple Soup. Springtime brings culinary attention to leafy greens such as Flower Petal Salad and Spring Asparagus Frittata with Peas and Peppers. As the seasons’ bounty progresses, the painting subjects and menus change as well, invented with whatever is freshest and most beautiful in the garden. Whether you find yourself more at home with an artist’s brush, a cook’s wooden spoon, or a gardener’s spade, you’ll find inspiration inside this lavish cookbook.
The Artist, the Cook, and the Gardener: Recipes Inspired by Painting from the Garden
by Maryjo KochCreative recipes and celebrations of seasonal bounties—in the garden, in the kitchen, and on the canvas. Artist Claude Monet took inspiration from his gardens and the lily ponds at Giverny. Van Gogh, Manet, Matisse, and Cezanne created still life masterpieces of fruit and flowers. Similarly, cooks from Julia Child and Alice Waters to Patricia Wells and Jamie Oliver have taken culinary inspiration from homegrown or fresh local produce. Now artist Maryjo Koch explores this centuries-old connection in a new cookbook inspired by her studio garden. The garden not only provides the artistic subjects she and her students paint, but also serves as the culinary toolbox for the delectable and visual feasts she prepares for her family, guests, and painting classes throughout the year. Artists, cooks, and gardeners alike will find tips, recipes, and painting projects centered on seasonal food pairings. For example, the winter garden focuses on soups with offerings like Minestrone with Crumbled Bacon and Butternut Squash-Apple Soup. Springtime brings culinary attention to leafy greens such as Flower Petal Salad and Spring Asparagus Frittata with Peas and Peppers. As the seasons’ bounty progresses, the painting subjects and menus change as well, invented with whatever is freshest and most beautiful in the garden. Whether you find yourself more at home with an artist’s brush, a cook’s wooden spoon, or a gardener’s spade, you’ll find inspiration inside this lavish cookbook.
The Artists' And Writers' Cookbook: A Collection Of Stories With Recipes
by Natalie Eve Garrett Amy Jean PorterIn The Artists' and Writers' Cookbook,Anthony Doerr lures us out into the wild to find huckleberries andhappiness. Neil Gaiman makes a perfectly eerie cheese omelet while Ed Ruschaassociates his cactus omelet with "a time of doom." Yiyun Li eats rations inBeijing while Edwidge Danticat prepares a soup to celebrate freedom. NelsonDeMille reminisces about a meal he ate 40 years ago when serving in Vietnam;Kamrooz Aram recalls childhood "picnics" in his basement in Tehran during airraids. Sanford Biggers updates a soul food classic-"something tasty to lessenthe bitter taste of consistent, systematic oppression." Paul Muldoon and AimeeBender conjure food-related apocalyptic visions. Marina Abramović shares adish best consumed on top of a volcano, Elissa Schappell dreams of playing SergeGainsbourg records to snails, and Padgett Powell tastes a dish that reverses timeand space. Daniel Wallace woos with an eggplant sandwich. Francesca Lia Blocktells us how to fall in love.
Arzak Secrets
by Juan Mari ArzakA cookbook offering recipes, tips, and techniques, as well as a behind-the-scenes look at the Spanish restaurant famous for its New Basque cuisine. Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juan&’s daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day—Juan in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adrìa, and Pierre Gagnaire. &“What we eat, how we eat, is in our culture,&” says Elena, &“Our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity.&” Thus, Arzak is considered to be one of the most influential masters of the New Basque cuisine, which has continued to have a major influence on international cuisine, particularly on such world-renowned chefs as Ferran Adrià, who took the techniques pioneered by Arzak to new heights. Now available in English for the first time, Arzak Secrets is a gorgeously photographed glimpse at some of the secrets behind the dishes that have made the restaurant and chef famous. Arzak&’s kitchen is a laboratory for flavors, aromas, and textures. His dishes and techniques are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cook committed to understanding the creative development and innovations behind this exceptional food.
As Always, Julia: The Letters of Julia Child & Avis DeVoto
by Joan ReardonThis revealing correspondence between the legendary French chef Julia Child and her dear friend is &“a delicious read&” (People).With her outsize personality, Julia Child is known by her first name alone. But how much do we really know of the inner Julia? Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on her deepest thoughts and feelings.This riveting correspondence chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia&’s creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written. Bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway. With commentary by food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these letters show America on the verge of political, social, and gastronomic transformation.&“An absorbing portrait of an unexpected friendship.&”—Entertainment Weekly&“Two housewives, each in her 40s ... let rip about all kinds of things, from shallots, beurre blanc and the misery of dried herbs to politics, aging and sex ... Funny and forthright opinions about food and life.&”—The New York Times &“Entirely irresistible.&”—The Boston Globe
As American as Shoofly Pie
by William Woys WeaverWhen visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the region did not emerge from Pennsylvania Dutch culture but from expectations fabricated by local-color novels or the tourist industry. At the same time, other less celebrated (and rather more delicious) dishes, such as sauerkraut and stuffed pork stomach, have been enjoyed in Pennsylvania Dutch homes across various localities and economic strata for decades.Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery. Weaver traces the origins of Pennsylvania Dutch cuisine as far back as the first German settlements in America and follows them forward as New Dutch Cuisine continues to evolve and respond to contemporary food concerns. His detailed and affectionate chapters present a rich and diverse portrait of a living culinary practice--widely varied among different religious sects and localized communities, rich and poor, rural and urban--that complicates common notions of authenticity.Because there's no better way to understand food culture than to practice it, As American as Shoofly Pie's cultural history is accompanied by dozens of recipes, drawn from exacting research, kitchen-tested, and adapted to modern cooking conventions. From soup to Schnitz, these dishes lay the table with a multitude of regional tastes and stories.Hockt eich hie mit uns, un esst eich satt--Sit down with us and eat yourselves full!
As Cooked on TikTok: Fan favorites and recipe exclusives from more than 40 TikTok creators! A Cookbook
by TikTokFeaturing both viral and brand-new recipes from many of the community&’s most beloved TikTok food creators!&“This cookbook is full of some of TikTok&’s biggest trends, displaying innovative cooking and fun dishes to make at home.&”—Gordon and Tilly Ramsay, from the forewordBring the fun to your kitchen with some of the most popular recipes you know and love from the entertainment platform with more than one billion users globally!Featuring over sixty recipes from more than forty food creators on the platform, As Cooked on TikTok offers something different and delicious on every page. There&’s The Ultimate Breakfast Sandwich from The Korean Vegan, Grilled Jalapeño Corn Off the Cob from Cooking with Shereen, Ramen Carbonara from Cooking with Lynja, Bang Bang Shrimp from Newt, and Strawberry Cream Puffs from ScheckEats—plus tips and techniques from TikTok star chefs like Ming Tsai, Alex Guarnaschelli, and The Pasta Queen, among others. Each recipe has not only been tested and vetted for home kitchens, but also includes a QR code to scan so you can go straight to that creator&’s page. It&’s like making a meal with the creator right in your kitchen with you!
As I Remember Him: The Biography of R.S.
by Hans ZinsserTHIS remarkable book is a legacy to his generation from a great doctor, great scientist, great talker, and a complete human being. Dr. Hans Zinsser of the Harvard Medical School, and author of that fascinating book, Rats, Lice and History, has set down, under the transparent fiction of a biography of R. S., the best remembered personal experiences of his life—his best stories, his best thoughts, his matured reflections on life and how it behaves, from obstetrics to education and research and war. And he has written his book as he talks to his students (who regard him as their best lecturer) and to his friends. For this is a man of many friends, and of an insatiable zest for experience.And what a life! Recent books have shown us how interesting the life of a country doctor can be. But this man, Zinsser, went on through the amusing, pathetic, tragic experiences of an ambulance doctor to the wider field of research in bacteriology. And his success there carried him afield as an expert, to typhus camps in Serbia, to China, to Persia, to Mexico in search of rats, to Japan. And he carried with him, in addition to his research equipment, one of those liberal, observant minds, well-stocked with education, humorous, reflective, optimistic, which takes as much as it gives, and stores it away to ripen. This book is not only his autobiography, it is also the book of a modern Boswell reporting his times and ours.
As melhores receitas de molho de todos os tempos!
by Pietra Acunha Kyle RichardsProcurando uma refeição perfeita para a sua família? Conhecer as diferentes maneiras de se fazer um molho perfeito pode ajudar na sua busca, pois um molho pode melhorar muito o aroma e o sabor dos mais variados pratos. Transforme refeições comuns e simples em pratos gourmet, até mesmo alguns vegetais cozidos podem virar uma refeição muito saborosa. Agora você não precisa mais se preocupar com como fazer as melhores receitas de molho, pois o livro "As melhores receitas de molho de todos os tempos!" está aqui para ajudá-lo! Este guia tem mais de 150 receitas de molho de vários tipos, como: · Molhos de coquetel · Molhos barbecue · Molhos de carne · Molhos para sobremesa · Molhos com destilados · Caldas · Manteigas · Maioneses · Cremes · Molhos para salada Adquirindo esse livro, você poderá: Conhecer os ingredientes necessários para o molho das receitas que procura Seguir facilmente as instruções Escolher variações para suas receitas de molho Preparar receitas de molho diferentes para a sua família e muito mais! O livro "As melhores receitas de molho de todos os tempos" traz receitas fáceis de seguir e que não são feitas com ingredientes caros. Caso queira preparar uma receita de molho simples ou única, consulte o livro. Se você gosta de cozinhar ou simplesmente está em busca de pratos fáceis que todo mundo vai adorar este livro é perfeito para você. Ele tem diversos tipos de molhos para serem usados enquanto você prepara um menu especial. O que você está esperando? Preparar um menu especial e uma receita de molho é muito fácil e rápido.
As Melhores Receitas de Suco para Perder Peso
by Marco Antonio Zuculo Pereira Dale L. RobertsAprenda que fazer sucos de frutas e vegetais com uma centrífuga é o melhor segredo para perder peso! “As Melhores Receitas de Suco para Perder Peso” é uma coleção de receitas de sucos feitos na hora para qualquer pessoa que queira perder peso de maneira segura e eficaz. Ele é a companhia ideal para quem quer perder alguns centímetros ou quilos, mantendo o corpo nutrido, bem disposto e saudável. Você vai encontrar neste livro: · Como preparar as frutas e vegetais · Qual o melhor ingrediente para fazer a melhor bebida · Como diminuir o amargor com pequenas modificações · Entender porque sucos feitos em centrifugas são tão eficazes para perder peso · Como tirar o melhor proveito de um copo de suco para perder peso · Quando você deve fazer sucos para obter os melhores resultados · Mais de 30 receitas de sucos com diferentes misturas de frutas e vegetais · Dicas para alterar os sabores a seu gosto · Conselhos sobre como economizar dinheiro ao fazer sucos · Receitas que vão se adequar a todos os hábitos alimentares: veganos, vegetariano E consumidores de carne · E muito mais! Neste livro também está incluído um glossário de ingredientes que explica os benefícios e como tirar o melhor proveito de cada receita. Este glossário ajuda você a entender porque cada fruta ou vegetal é ideal para perder peso e manter um estilo de vida saudável. “Green Smoothies for Weight Loss” (Smoothies Verdes para Perder Peso) é também um excelente guia para complementar guia excelente para acompanhar “As Melhores Receitas de Suco para Perder Peso” de Dale L. Roberts. Ambos funcionam muito bem em conjunto e vão trazer o melhor para qualquer programa de perda de peso
As the Romans Do: Authentic and reinvented recipes from the Eternal City
by Eleonora GalassoRome is steeped in history and tradition, and this is reflected in the sheer vibrancy and variety of its food. In As the Romans Do, Instagram star and Roman native Eleonora Galasso will take you on a journey amongst the houses, the sanpietrini, the tiny side streets, the palazzos, the traditions, the community and the hidden gems of this never ending, always eternal city. From quick and earthy breakfasts and vivacious al fresco meals to brilliant off-the-cuff dinner parties, you will find a recipe to suit every occasion.
As the Romans Do: Authentic And Reinvented Recipes From The Eternal City
by Eleonora GalassoRome is steeped in history and tradition, and this is reflected in the sheer vibrancy and variety of its food. In As the Romans Do, Instagram star and Roman native Eleonora Galasso will take you on a journey amongst the houses, the sanpietrini, the tiny side streets, the palazzos, the traditions, the community and the hidden gems of this never ending, always eternal city. From quick and earthy breakfasts and vivacious al fresco meals to brilliant off-the-cuff dinner parties, you will find a recipe to suit every occasion.
As They Were
by M. F. K. FisherThis marvelous collection of autobiographical essays by the celebrated, much-adored Fisher covers her life, family, food and adventures.
As You Are: A guide to letting go of comparison and seeing the good stuff inside
by Department Store for the MindAs You Are is shameless celebration of our uniqueness. Finding and fixing our inner problems often isn't inviting. There is another way to be a happier lighter being. Flip the focus on to finding out what energises you, makes you tick and puts you in that place where you feel "I was born to here". Hear stories and discover habits that tempt you towards playing to your personal strengths every day. Chapters include:As You AreCharacter StrengthsThinking TricksLaughter LinesFuelMy WayIt's MeAs They Are
As You Are: A guide to letting go of comparison and seeing the good stuff inside
by Dept LtdAs You Are is shameless celebration of our uniqueness. Finding and fixing our inner problems often isn't inviting. There is another way to be a happier lighter being. Flip the focus on to finding out what energises you, makes you tick and puts you in that place where you feel "I was born to here". Hear stories and discover habits that tempt you towards playing to your personal strengths every day. Chapters include:As You AreCharacter StrengthsThinking TricksLaughter LinesFuelMy WayIt's MeAs They Are
Asesinato en el Café Pasteles Mágicos: ¡Un divertido misterio paranormal con un toque de romance!
by Rosie ReedDe repente, tenía magia. ¿Podría usarla para resolver una misteriosa muerte en su familia? Trepar a un árbol bajo una tormenta eléctrica siempre sería una idea estúpida, pero cuando Evelyn Eldritch se ve golpeada por un rayo, sus poderes mágicos se activan. ¡Y ni siquiera sabía que era una bruja! Cuando Evelyn se entera de que su madre biológica ha muerto bajo circunstancias sospechosas, emprende viaje al pintoresco pueblecito de Maiden-Upon-Avon, cuyos residentes son hombres lobo, brujas, vampiros, y un fastidioso policía que es guapo pero gruñón. Pero, ¿de quién debería sospechar? ¿En quién puede confiar? Y si hacer malabares entre su entrenamiento mágico, el café de su madre, y los excéntricos residentes del pueblo no fuera suficiente, aparece otro cadáver en el partido de críquet local. Eso demuestra que está metida en líos hasta la punta de su sombrero de bruja… Asesinato en el Café Pasteles Mágicos es el primer libro en la adorable serie de misterios de brujería en un pueblecito inglés. La serie tiene lugar en la hermosa campiña inglesa. Si os gustan las heroínas intrépidas, los misterios en pueblos pequeños, y un toque de nostalgia retro, entonces os encantarán las divertidas y coquetas historias de Rosie Reed. Comprad Asesinato en el Café Pasteles Mágicos hoy. ¡Es sencillamente genial!
Asesinato sin gluten (La Panadería de Tía Clem #1)
by P. d. Workman¡De la autora superventas de USA Today, P. D. Workman! ¡Asesinato por Muffin! Erin Price se traslada a Bald Eagle Falls, un lugar donde todo el mundo conoce a todo el mundo, así como los asuntos de todo el mundo, y se hace cargo de la tienda que le dejó su tía para montar una pastelería sin gluten. La gran inauguración se ve empañada por una sola cosa, la muerte de su rival en el negocio, Angela Plaint. Al parecer, Angela ha sido envenenada por una de las magdalenas de Erin, lo que la convierte en la principal sospechosa. Equipada con magdalenas, su deseo de saber la verdad y la ayuda de Vicky, su nueva ayudante en la pastelería, Erin se enfrenta al detective Terry Piper para resolver el asesinato. Los rumores de la caza de un tesoro, el tráfico de drogas, y un niño desaparecido se arremolinan alrededor de Bald Eagle Falls cuando Erin trata de separar las pistas verdaderas de las falsas y encontrar al asesino antes de que este se encargue de ella. ¿Te gustan los misterios al horno? ¿Gatos, perros y otras mascotas? P. D. Workman, autora galardonada y superventas del USA Today, lleva a los lectores a la pequeña ciudad de Bald Eagle Falls para que Erin Price y sus amigos resuelvan un misterio culinario.
Ashes to Ashes, Crust to Crust (Deep Dish Mysteries #2)
by Mindy QuigleyAshes to Ashes, Crust to Crust is the second book in Mindy Quigley's delectable Deep Dish Mystery series, set in a Wisconsin pizzeria.Newly single pizzeria owner Delilah O’Leary is determined to keep her restaurant afloat in the picturesque resort town of Geneva Bay, Wisconsin. To boost her bottom line, she sets her sights on winning the hefty cash prize in the town’s annual “Taste of Wisconsin” culinary contest. In her corner, she’s got her strong-willed, “big-boned” cat Butterball, her wisecracking BFF, her cantankerous great-aunt, and a nearly-flawless recipe for Pretzel Crust Deep-Dish Bratwurst Pizza. But while Delilah and her team have been focused on pumping out perfect pizza pies, her ex-fiancé has cozied up to a new squeeze, juice bar owner Jordan Watts—Delilah’s contest rival.When one of Jordan’s juice bar customers is poisoned by a tainted smoothie, Delilah lands deep in the sauce. Accusations fly, suspects abound, and a menacing stranger turns up with a beef over some missing dough. Between kale-juicing hipsters and grudge-bearing celebrity chefs, Delilah must act quickly before another one bites the crust.
The Asheville Bee Charmer Cookbook: Sweet and Savory Recipes Inspired by 28 Honey Varietals and Blends
by Carrie Schloss&“A beautiful tribute . . . From breakfast pastries to exotic marinades to unexpected desserts, Carrie Schloss explores the many sides of honey. &” —Ashlee Aubin, executive chef, Fisk & Co. Asheville Bee Charmer, opened in 2014 by beekeepers Jillian Kelly and Kim Allen, has become a destination for both local foodies and tourists. This honey purveyor, located in one of the most pollinator-friendly parts of the United States, offers a range of bee-related products and more than fifty different artisanal honey varietals—each with its own unique color, texture, and taste. Inspired by the vast honey selection available behind the Honey Bar, chef Carrie Schloss has created The Asheville Bee Charmer Cookbook, a collection featuring 130 recipes, twenty honey varietals, and eight special Bee Charmer blends. With a color, aroma, and tasting guide to honey varietals and dishes like Bee Pollen Nut Brittle, Chipotle Honey–Marinated Skirt Steak, and Milk and Honey Dinner Rolls, this cookbook proves that honey is the best way to season or sweeten your next meal. Schloss writes with the home cook in mind, packing complex, surprising flavors into recipes written in clear, accessible prose, and the recipes are accompanied by beautiful full-color photography throughout. &“An inspiration . . . Cooks of every level will leave the sugar in their cupboards and reach for their new favorite local varietal instead.&” —Chris Pandel, chef/partner, Swift & Sons &“A lovely testimonial to the significance of the honeybee. With these delicious, approachable recipes, being good stewards of the land has never tasted so sweet. &” —Laurell Sims, urban farmer, beekeeper, and Slow Food Chicago board member
Asheville Food: A History of High Country Cuisine (American Palate)
by Rick McdanielThirty years ago, the mountain city of Asheville was known for little more than the Biltmore Estate. Since then, the sleepy town has become a nationally recognized food mecca, a hot spot for food celebrities and a bustling hub of microbreweries. Food historian and author Rick McDaniel traces the rise of the Asheville food scene from its early eateries to the pioneering chefs who put Asheville on the culinary map and the new generation of stars who command the kitchens at the city's hottest new restaurants. A founding city of the farm-to-table movement, Asheville is proud of its local food and drink, appearing on creative menus throughout the city and in the pages of the national food media. Join McDaniel as he embarks on a mouthwatering journey to explore the farmers, chefs, markets and history that have shaped Asheville's rich food heritage.