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The Most Spectacular Restaurant in the World: The Twin Towers, Windows on the World, and the Rebirth of New York
by Tom RostonAn “engrossing” history of the restaurant atop the World Trade Center “that ruled the New York City skyline from April 1976 until September 11, 2001” (Booklist, starred review).In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet.In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed. “Roston also digs deeply into the history of New York restaurants, and how Windows on the World was shaped by the politics and social conditions of its era.” —The New York Times“The city’s premier celebration venue, deeply woven into its social, culinary and business fabrics, deserved a proper history. Roston delivers it with power, detail, humor and heartbreak to spare.” ?New York Post“A rich, complex account.” ?Kirkus Reviews (starred review)
Mostly French: Recipes from a Kitchen in Provence (A Cookbook)
by Makenna HeldFrom the young American woman who bought Julia Child&’s home in the South of France sight-unseen, Mostly French is a love letter to the food and place; it is lushly photographed, filled with more than 100 modern recipes, and for anyone who loves France and Julia Child. &“[Held] shares her unfussy cooking methods and seasonal recipes that can be recreated anywhere.&” —The Atlanta Journal-ConstitutionMostly French is a stunningly beautiful cookbook developed and photographed at La Pitchoune, Julia Child&’s home in Provence. Inspired by the olive trees and hills of lavender, thyme, and wild asparagus, author and cooking instructor Makenna Held shares 150 recipes that pay homage to the serenity of Southern France. Through dishes such as Roasted Chicken with Lemon and Sumac, Caprese with Peaches and Strawberries, and Lavender Salted Caramels, among dozens of others that lean into France and ease, she channels the best of French cooking: simple ingredients, technique, and balanced flavors. But just as deliciously, Mostly French is Makenna&’s story of finding herself in the slower pace of the French countryside. She lives with the spirit of Julia Child and honors her legacy, while forging her own path as a cook and teacher. In the narrative woven throughout the introductory material and recipe headnotes, Makenna writes as much about developing as a person as she does about developing delicious recipes. What makes this book special is Makenna&’s classic French staples—Roasted Tomato &“Jam,&” Dream Vinaigrette, and sauces like an easy Hollandaise, put to use next to meal-sized salads, roasts, and omelettes that make a meal. With tips and tricks, and an extensive section on cheese and charcuterie boards for the golden hour of L&’Apero, this cookbook will delight anyone with its modern approach to everyday French cooking.
Mostly Homemade: 100 Recipes to Help You Save Time and Money While Eating Better
by Antoinette JohnsonThe debut cookbook from the winner of the Amazon Prime Video original series America&’s Test Kitchen: The Next Generation100 budget-friendly, home cook–developed recipes that transform everyday supermarket ingredients into something special, with meals, sides, snacks, desserts, and moreForget takeout and get fired up for cooking at home while saving money and learning simple ways to build fast, easy meals around taken-for-granted ingredients. In her debut cookbook, Antoinette Johnson dispels myths that cooking takes too long and buying ingredients is too expensive. She guides you through grocery aisles with a creative look at canned goods, condiments, frozen items, and more. You'll learn to shop efficiently to build a lean, must-have pantry and then how to make culinary magic in a flash using those few well-chosen items.Make canned goods impressive: Maximize canned vegetables with Ginger-Miso Carrots, Weeknight Collard Greens, and the No-Churn Sweet Potato Pie Ice Cream that wowed the TV judges. Use tinned fish for Oysters Rockefeller Dip and Sriracha-Soy Salmon Sliders.Turn frozen foods into assets: Transform frozen pasta into Weeknight Ravioli Lasagna. Jazz up frozen meatballs to enjoy Strawberry-Hoisin Meatballs.Make flavors sing with basic condiments: You don&’t need 17 different condiments for Stuffed Pork Chops, the Dijon-Lemon Roasted Cabbage Wedges from the TV show, or Spicy Potato Salad.Get more bang for your prepared-foods buck: Don&’t just slice up a rotisserie chicken—turn it into Thai Chicken Lettuce Wraps, Curry Chicken Noodle Soup, or White Chicken Chili. Bring comfort food within reach: Make dinner what Antoinette calls &“Wednesday night ready&” using your Instant Pot, from Quesabirria Tacos to her TV competition–winning Barbecue Burnt Ends.These approachable recipes are proof positive that mostly homemade is faster, cheaper, and far more delicious than takeout.
Mostly Meatless: Green Up Your Plate Without Totally Ditching the Meat
by America's Test Kitchen200+ plant-forward recipes for the modern-day omnivore looking to eat less meatVegetables take center stage in globally inspired nutritious meals, perfect for anyone following a Mediterranean dietAttention plant-curious cooks, occasional vegetarians, even conflicted carnivores—anyone looking to reduce their meat consumption. This vibrant collection fills a needed middle ground with 200+ hearty recipes that center vegetables and make meat the sidekick. (About half the recipes include some form of meat!)Re-engineers Your Favorites with Less Meat: Swiss Chard Enchiladas, Mostly Meatless Meatballs and Marinara, Bacon and Cheese Black Bean Burgers, and Parsnip and Chicken Shawarma bulk up comforting favorites with plants, while paring down the meat.Vegetables at the Center (with Meat as a Seasoning): Embrace anchovies, bacon, and chorizo to season a heap of vegetables with a little meat—like in our Almost Beefless Beef Stew, Caldo Verde, and Breakfast Fried Rice with Spinach and Shiitakes.Flavors from the Mediterranean, Asia, Central America, and Beyond: Recipes take inspiration from healthful eating traditions around the world, whether you&’re craving Okonomiyaki, Hot Ukrainian Borscht, Peruvian Arroz con Pollo, or Mapo Tofu.Emphasizes Ease and Efficiency: Cooking more plants doesn&’t have to mean spending more time shopping or chopping. We streamlined at every stage of our recipes—leaning on widely available ingredients and shelf-stable pantry goods—to give you time back in your day.
Mostly Plant-Based: 100 Delicious Plant-Forward Recipes Using 10 Ingredients or Less
by Mia SynWith 100 recipes and a 21-Day Meal Plan, Registered Dietician Mia Syn helps you say goodbye to extreme dieting for life and unlock the secret to eating for health, longevity, and weight management In her new book, Mostly Plant-Based, Registered Dietitian Mia Syn helps you effortlessly transition to a plant-forward way of eating. Mia shows you a realistic and sustainable way to reboot your health, lose weight, and feel your best without having to exclude all animal-based foods. Mostly Plant-Based features 100 recipes, all made with 10 ingredients or less, plus a 21-day meal plan to jump-start healthy eating. All of Mia&’s recipes are accompanied by full-color photos and can be customized to exclude or include meat and dairy according to your preferences. Most-Plant Based is complete with:· A guide to stocking a plant-forward kitchen· Easy-to-prepare recipes that call for no more than 10 accessible ingredients· A dietitian-developed 21-day meal plan with shopping lists· Useful charts and helpful hints to simplify cooking and help you get more veggies on your plate such as: o How to: Build an All-Day Energy Smoothie o How to: Build a Plant-Powered Sheet-Pan Meal o How to: Build a Mostly Plant-Based Adult Lunchbox· Customizable recipes that offer flavor variations, such as: o Salad Jars 6 Ways o White Bean Hummus 4 Ways o Overnight Oats and Chia Seed Pudding 6 Ways· Recipes inspired by classic comfort foods with a plant-forward twist, such as: o Zucchini Noodle Lasagna o Cauliflower and Parsnip Shepherd&’s Pie o Chickpea Blondies With an evidence-based approach and appealing recipes for everyday meals, Mostly Plant-Based will help turn the pickiest eaters into veggie lovers.
Mostly Plant-Based Platters & Boards: Gorgeous Spreads for Clean Eating and Great Gatherings
by Lea DixonMake gorgeous, feel-good foods your centerpiece with these flexitarian and plant-based charcuterie recipesTreat yourself and others to an eye-catching, party-friendly array of mostly fruits, veggies, nuts, and grains—with a side of dips and cheeses. Whether you’re feeding just you, a cozy few, or a full house of family and friends, Mostly Plant-Based Platters & Boards features 60 delicious grazing designs and platter starters that are easy to put together and guaranteed to please. Step-by-step instructions and clear photos guide you to fabulous plant-forward boards—from the Papayeah Platter and Charcuterie Cones to Crispy Cauliflower Wraps and Pita Party. Add a garnish of fresh herbs or garden blooms and make a statement!- Create photo-worthy platters in five simple steps with the Eat Beautifully method- Bring everyone together around delicious, sustainable, nutrient-dense foods - Elevate everyday meals and snacks with creative arrangements- Style boards around main dishes, appetizers, holiday themes, even desserts—like the Hot Cocoa Bomb Board- Think beyond charcuterie meats and inspire healthier eating- Share as the perfect gift for party hosts and housewarmingsEvery stylish, yet easily achievable, design in Mostly Plant-Based Platters & Boards—from party appetizers and afternoon snacks to main-event fajitas and pizzas—celebrates the beauty, flavor, and fun of food while supporting better health. Welcome to the board!
Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family
by Tracy Pollan Dana Pollan Lori Pollan Corky PollanNew York Times and USA Today Bestseller"Eat food, not too much, mostly plants." With these seven words, Michael Pollan—brother of Lori, Dana, and Tracy Pollan, and son of Corky—started a national conversation about how to eat for optimal health. Over a decade later, the idea of eating mostly plants has become ubiquitous.But what does choosing "mostly plants" look like in real life? For the Pollans, it means eating more of the things that nourish us, and less of the things that don’t. It means cutting down on the amount of animal protein we consume, rather than eliminating it completely, and focusing on vegetables as the building blocks of our meals.This approach to eating—also known as a flexitarian lifestyle—allows for flavor and pleasure as well as nutrition and sustainability. In Mostly Plants, readers will find inventive and unexpected ways to focus on cooking with vegetables—dishes such as Ratatouille Gratin with Chicken or Vegetarian Sausage; Crispy Kale and Potato Hash with Fried Eggs; Linguine with Spinach and Golden Garlic Breadcrumbs; and Roasted Tomato Soup with Gruyere Chickpea "Croutons".Like any family, the Pollans each have different needs and priorities: two are vegetarian; several are cooking for a crowd every night. In Mostly Plants, readers will find recipes that satisfy all of these dietary needs, and can also be made vegan. And the best part: many of these dishes can be on the table in 35 minutes or less! With skillet-to-oven recipes, sheet pan suppers, one pot meals and more, this is real cooking for real life: meals that are wholesome, flavorful, and mostly plant based.
Mostly True: A Memoir of Family, Food, and Baseball
by Molly O'NeillMolly O'Neill's father believed that baseball was his family's destiny. He wanted to spawn enough sons for an infield, so he married the tallest woman in Columbus, Ohio. Molly came out first, but eventually her father's plan prevailed. Five boys followed in rapid succession and the youngest, Paul O'Neill, did, in fact, grow up to be the star right fielder for the New York Yankees. In Mostly True, celebrated food critic and writer O'Neill tells the story of her quintessentially American family and the places where they come together -- around the table and on the ball field. Molly's great-grandfather played on one of the earliest traveling teams in organized baseball, her grandfather played barnstorming ball, and her father pitched in the minor leagues, but after being sidelined with an injury in the war, he set his sights on the next generation. While her brothers raged and struggled to become their own men, Molly, appointed "Deputy Mom" at an age when most girls were playing with dolls, learned early how to be the model Midwestern homemaker and began casting about wildly for other possible destinies. As her mother cleaned fanatically and produced elaborate, healthy meals, Molly spoiled her brothers with skyscraper cakes, scribbled reams of poetry, and staged theatrical productions in the backyard. By the late 1960s, the Woodstock Nation had challenged some of the O'Neill values, but nothing altered their conviction that only remarkable achievement could save them. Mostly True is the uncommon chronicle of a regular family pursuing the American dream and of one girl's quest to find her place in a world built for boys. Molly O'Neill -- an independent, extraordinarily talented, and fiercely funny woman -- showed that home runs can be hit in many fields. Her memoir is glorious.
Mostly Veggies: Easy Make-Ahead Meals for Healthy Living
by Brittany MullinsHealthy doesn't have to be hard! Unlock the simplicity of veggie-forward cooking with bonus tips for planning and prepping your way to healthy, delicious eats for every meal. Plant-focused meal prep means a fridge stocked with healthy snacks ready to grab on your way out of the door; it means having an easy answer every time the question &“what&’s for dinner&” pops into your head; and it means saving time and money while you enjoy flavorful, nutritious meals that come together in minutes. Brittany Mullins has perfected the art of flavor-filled, holistic cooking for the whole family while tacking a busy to-do list and a hectic schedule: now, Mostly Veggies brings you the same tools and tricks Brittany herself uses every day. Mostly Veggies focuses on wholesome ingredients and prioritizes fruits and vegetables, whole grains and plant-based proteins as the foundation of healthy, filling recipes that everyone in your family will love. Here you&’ll find: * Customizable Overnight Oats and Chia Puddings for grab and go breakfasts * Red Velvet Cake Batter Protein Smoothie for busy mornings * Big batch Butternut Squash Enchiladas to freeze and reheat all week * A veggie-loaded Cobb Salad with Coconut Bacon * Easy snacks from Pizza Trail Mix to Pecan Cookie Butter * English Muffin Pizzas that even the kiddos will love * And so much more! With four weekly meal plans laid out for you based around maximizing fresh produce for each season, as well as the guidelines to create your own meal plans based off of the recipes found here, Mostly Veggies is your key to eating healthy all week long no matter how many things you have on your plate.
Mother Cow, Mother India: A Multispecies Politics of Dairy in India (South Asia in Motion)
by Yamini NarayananIndia imposes stringent criminal penalties, including life imprisonment in some states, for cow slaughter, based on a Hindu ethic of revering the cow as sacred. And yet India is among the world's leading producers of beef, leather, and milk, industries sustained by the mass slaughter of bovines. What is behind this seeming contradiction? What do bovines, deemed holy in Hinduism, experience in the Indian milk and beef industries? Yamini Narayanan asks and answers these questions, introducing cows and buffaloes as key subjects in India's cow protectionism, rather than their treatment hitherto as mere objects of political analysis. Emphasizing human–animal hierarchical relations, Narayanan argues that the Hindu framing of the cow as "mother" is one of human domination, wherein bovine motherhood is simultaneously capitalized for dairy production and weaponized by right-wing Hindu nationalists to violently oppress Muslims and Dalits. Using ethnographic and empirical data gathered across India, this book reveals the harms caused to buffaloes, cows, bulls, and calves in dairying, and the exploitation required of the diverse, racialized labor throughout India's dairy production continuum to obscure such violence. Ultimately, Narayanan traces how the unraveling of human domination and exploitation of farmed animals is integral to progressive multispecies democratic politics, speculating on the real possibility of a post-dairy society, based on vegan agricultural policies for livelihoods and food security.
Mother Grains: Recipes For The Grain Revolution
by Roxana JullapatNamed a Best Cookbook of the Spring by Eater, Epicurious, and Robb Report The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase. Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.
Mother India at Home: Recipes Pictures Stories
by Monir Mohammed Martin GrayMother India at Westminster Terrace in Glasgow, has been an institution since 1996 and specialises in dishes such as ginger and green chilli fish pakora, seasoned Scottish haddock with Puy lentils, and Delhi-style Scottish lamb, all cooked fresh to order, reflecting Mother India owner Monir Mohammed’s commitment to cooking quality Indian food without pandering to the British taste for inauthentic korma or masala. The strategy has been hugely popular, allowing expansion to five outlets, including tapas, take- aways and a Mother India Cafe in Edinburgh. Mother India is regularly ranked in Herald restaurant critic Ron MacKenna’s top 10 Scottish restaurants.The book will incorporate a first person account of Monir’s personal culinary journey, with a photo essay of the life of one of the world's great Indian restaurants as an integral cog in the cultural melting pot of a modern British city. Alongside this will be a collection of recipes, some of which are signature Mother India dishes, and others designed specifically for home cooking. Each recipe will draw upon Monir's story: his beginnings as a boy from a British Asian family who started working in restaurants at 14 and his pivotal stay in the Punjab in his late teens where he learned the ancient principles of Indian home cooking from scratch. The book will tell the story of the risks he took to build a personal, authentic style of Indian cooking. There are human stories running through the recipes as well: Hajra Bibi's Salmon was inspired by a dish his mother (Hajra Bibi) used to make them as children.
Mother Nature's Herbal: A Complete Guide for Experiencing the Beauty, Knowledge & Synergy of Everything That Grows
by Judith GriffinStep into a world of spiritual rejuvenation and radiant health with the restorative power of herbs. Brimming with herbal folklore, tips for growing and harvesting your own herbs, and over two hundred medicinal and culinary recipes from diverse cultures, Mother Nature's Herbal will become your trusted companion on the path to natural living.Take a tour of the time-honored traditions and healing practices of cultures past and present, including Native and South American, Mediterranean, East Asian, and others. Create delicious and exotic entrees, brew soothing herbal teas, mix perfumes and salves using flower essences from your backyard garden, prepare elixirs and medicines to treat every ailment—and so much more.With this wise book on your kitchen shelf, a rich heritage of herb craft and herbal tradition is at your fingertips.
Mother Sauce: Italian American Family Recipes and the Story of the Women Who Created Them
by Lucinda Scala QuinnFrom home cook and author Lucinda Scala Quinn, a cookbook containing 100 iconic and beloved Italian-American recipes from the last century. In America today, everyone loves nonna's cooking—think spaghetti, lasagna, and pizza. Italian families arrived in the U.S at the beginning of the twentieth century, and mammas brought with them the skills and ingredient know-how to fashion a whole new cuisine in spite of living in poverty and ostracization from their new country. Their fathers, husbands, and sons then monetized these dishes outside the home in the form of Red sauce joints. Rarely are these women actually credited as the true founders of the Italian-American cuisine. In her latest book, Lucinda Scala Quinn cooks classic Italian-American recipes, and along the way shares their origin and gives credit to the incredible women who developed our cherished Italian dishes. Home cooks and food lovers alike will delight in this masterful collection of America&’s favorite comfort foods, from Baked Ziti and Sausage and Pepper Hoagies to Chicken Marsala and Cannolis. With gorgeous recipe shots, archival photos, ingredient sidebars, and cultural essays, Mother Sauce brings nonna&’s cooking to kitchens everywhere.
Motherland Herbal: The Story of African Holistic Health
by Stephanie Rose BirdIn this powerful and comprehensive guide in the spirit of Jambalaya and Sacred Woman, an herbalist celebrates ancient and modern African holistic healing.“The message of this book is: hold onto your yams, your collards, watermelon, and roots. There is magic, mystery, connection, and healing stored within them.”—Stephanie Rose BirdStephanie Rose Bird grew up surrounded by forests, listening to the stories of her ancestors and learning African healing ways. From an early age, she dedicated herself to herbalism and living a spiritually fulfilled life in harmony with nature. Now, the wisdom she as accrued is gathered in this impressive encyclopedic work of African Healing and herbal medicine.Stephanie teaches you how to garden and harvest in unison with the seasons, and how to use herbalism and magic—derived from ancestral and spiritual helpers—to heal. A treasure trove of knowledge, Motherland Herbal showcases an array of recipes and rituals that nourish every facet of life:Seasonal recipes to support overall well-beingTinctures for common ailments such as headaches, flu, or heartburnRemedies for improving mental health, lessening symptoms of anxiety, stress, or depressionNatural body and home care products, from facials to cleaning solutionsHerbal Baths for relaxation, sexual wellness, and good luckRituals and Altars for universal experiences, such as learning to letting go after loss and improving creativity and fertilityLove Potions, Sleep Potions, Protective Amulets, and moreWritten in Stephanie’s warm and authoritative voice, Motherland Herbal seamlessly blends activism and ancestral folklore with the realms of spirituality, gardening, and holistic wellness. Her deep reverence for the wisdom of her ancestors infuses every page of this guide, which is a foundational resource that will shape the landscape of African healing and folk medicine for generations to come.Motherland Herbal includes 54 original pieces of art, including maps and artwork created by the author.
The Mother's Manual: A Spiritual and Practical Guide to Child Rearing and Motherhood
by Audrye S. ArbeWho am I and where do I come to write this book? I feel it necessary to address all aspects of motherhood, so I decided to include both the sweetness and delight plus the shadow side of motherhood in this book. Some challenging life situations occur that are vital for us to consider, so I am including some disquieting statistics. Because many women (and men) have refrained from checking within themselves or making an examination on emotional, mental, physical and spiritual planes about having children, hardships have been created, both personally and planetary.
Motivational Interviewing in Nutrition and Fitness (Applications of Motivational Interviewing)
by Laura Curtis Dawn CliffordMaking and maintaining lasting changes in nutrition and fitness is not easy for anyone. Yet the communication style of a health professional can make a huge difference. This book presents the proven counseling approach known as motivational interviewing (MI) and shows exactly how to use it in day-to-day interactions with clients. MI offers simple yet powerful tools for helping clients work through ambivalence, break free of diets and quick-fix solutions, and overcome barriers to change. Extensive sample dialogues illustrate specific ways to enhance conversations about meal planning and preparation, exercise, body image, disordered eating, and more. Reproducible forms and handouts can be downloaded and printed in a convenient 8 1/2" x 11" size.
Moto: The Cookbook
by Homaro CantuA masterwork of culinary genius: inside the kitchen at "trailblazing" (Eater) chef Homaro Cantu's Moto--one of the most innovative restaurants in history.At Chicago's world-renowned, Michelin-starred restaurant Moto, Homaro Cantu pushed the limits of cuisine to deliver an unforgettable experience at the intersection of food, art, and science. Each meal reimagined what cooking could be: edible menus imbued with the flavors of the dishes to follow, carbonated fruit that fizzed when bitten, a transparent box that cooked fish in front of your eyes.Chef Cantu's work in the kitchen continues to captivate the imagination, delight the palate, and articulate how futuristic food can help solve global ills like hunger, poverty, and environmental destruction. From his "zero food mile" kitchen garden to experiments with miracle berries to end our reliance on sugar, Cantu's mission was to serve dinner with a side of changing the world.Featuring hundreds of stunning photographs, MOTO: The Cookbook is a living record of a restaurant and a chef who defined modernist cuisine. It reveals the inspiration and groundbreaking techniques behind 100 of Cantu's most influential and extraordinary dishes, and traces his development from a young chef to a mind on the cutting edge of American food. MOTO: The Cookbook will inspire cooks of all abilities.
Moufflet: More Than 100 Gourmet Muffin Recipes That Rise to Any Occasion
by Kelly JaggersPuts ordinary muffins over the top!Indulge in the rich flavors of pumpkin and caramel. Savor the satisfying taste of maple and bacon. Experience the extraordinary combination of goat cheese and leeks.In this cookbook, you'll find enough gourmet muffins to entertain your every tastebud. Whether you're looking for the perfect side for a special dinner or a delightful dessert to end your soiree, the scrumptious ingredients in these recipes are sure to leave you wanting more. You and your guests won't be able to resist nibbling on sweet and savory muffins like:Mascarpone Pound CakePepper Jack ChorizoDouble Shot EspressoPistachio Rose WaterSun-Dried Tomato and ParmesanDulce de LecheSpinach, Artichoke, and Jalapeno No longer just a complement to coffee, these flavorful muffins are sure to be the star of any meal.
The Mount Athos Diet: The Mediterranean Plan to Lose Weight, Feel Younger and Live Longer
by Lottie Storey Richard Storey Sue ToddFor centuries, the monks of Mount Athos have enjoyed long lives, healthy bodies and calm minds thanks to their unique diet and lifestyle. Now you too can discover the secrets of good nutrition from this ancient community in a remarkable new diet book.In The Mount Athos Diet, you'll follow the intermittent diet that keeps the monks slim, youthful and largely free from disease. The diet is made up of three easy-to-follow patterns throughout the week:- Three fasting days full of delicious fruits and vegetables from nature's larder- Three moderation days to enjoy the best of the Mediterranean, including olive oil, fish and even red wine- One feast day to completely indulge in whichever foods you likeWith a simple diet plan, recipes, menu planners and tips on how to adapt the diet, plus guidance on exercise, meditation and emotional wellbeing, The Mount Athos Diet promises to transform your body and mind to help you lose weight, feel fitter and live longer.
The Mountain Baker: 100 High-altitude Recipes For Every Occasion
by Mimi Council Kimmy FasaniFrom sweet and savory to fluffy and flaky—tried-and-tested recipes made for the 21st-century outdoor adventurer. Most recipes are developed and employed at or close to sea level, so what is a baker to do if they live 5,000 feet higher? In The Mountain Baker, longtime mountain dwellers Mimi Council and Kimmy Fasani share their recipes for successful cakes, cookies, muffins, breads, and beyond. With their firsthand experience, Council and Fasani are just the women to talk about the science behind high-altitude baking and cooking. From hearty eats and après snacks to decadent desserts, these recipes include conversions for sea-level kitchens, so home bakers can enjoy these treats wherever they cook: Double Black Diamond Brownies, Honey Graham Pancakes, Rosemary Parmesan Biscotti, Pizza Bread, Snow Day Cake, and more. With tips on why your alpine cakes are sinking or why your cookies are burning, this is the go-to resource to help readers fearlessly face their high-altitude kitchen or simply get in the outdoor spirit.
Mountain Brew: A High-Spirited Guide to Country-Style Beer Making
by Lee Anne Dorr Tim MatsonThe 1970s classic that sparked the homebrewing revolution in Vermont, now available for the first time nationwide Long before Heady Topper or Hill Farmstead, Vermont was already at the forefront of the American beer revolution. In the 1970s, the big-name brews like Bud and Coors ruled the roost, and homebrewed beer was still as illegal as moonshine. But a small group of Vermonters--people like Tim Matson and Lee Anne Dorr--weren't the kind to let a little thing like the law stop them from enjoying their own brews. They shared their concoctions with friends and family and then went a step farther: publishing the first homebrewer's guide since Prohibition and selling it out of the back of their truck. Now, forty years later, that groundbreaking book is back. Featuring a brand-new introduction, Mountain Brew shows you how to produce homemade malt, grow your own hops, and keep away thirsty neighbors who want to steal your hooch. Through recipes and colorful stories from their day, let these Green Mountain boys (and girls) show you how to make better beer than you'd ever find at the local watering hole.
The Mountain Man Cookbook: The How-To Recipe Guide for Preparing, Cooking and Eating Raccoons, Muskrats, Be avers and Other Unconventional Wild Game
by Jared BlohmThis collection of favorite dishes from Trapper & Predator Caller readers contains more than 175 mouth-watering recipes for unconventional wild game. Furbearers like raccoons, muskrats, beavers or even bobcats and opossums are a regular, and tasty, occurrence in many trappers' diets. Veteran trappers and predator hunters from across the United States and beyond opened up their family cookbooks and shared their most delicious creations in this one-of-a-kind recipe guide. A bonus introductory chapter by biologist Serge Lariviere, a Trapper & Predator Caller field editor, details how to safely prepare and cook furbearers. After making some of these unique dishes for your own table, you'll never let the meat from these unconventional wild-game animals go to waste again. Are you ready to eat like a mountain man?
Mountains, Marriage and Murder (The Darling Deli #23)
by Patti BenningHere comes the bride... But somebody died. Deli owner and amateur sleuth, Moira Darling, is leaving Darling's DELIcious Delights behind to attend her only daughter's wedding, in the mountains of Colorado. She has meticulously presided over every detail to ensure that Candice's special day will be nothing but perfection, from beginning to end. It seems that things, for once, might go according to plan, but then suddenly, someone crucial to the ceremony meets an untimely demise. With an extremely small pool of suspects, and certain knowledge that one of their close friends must have committed the murder, Moira and her family have to stay on guard around those near and dear to them as they try to solve the crime before tragedy strikes again. Will Moira trust the right people? Or will she be the next victim? Find out in this emotional roller coaster of a Cozy Mystery!
Mourad: New Moroccan
by Mourad LahlouA soulful chef creates his first masterpieceWhat Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.