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My Plate And You
by Gillia M. OlsonDo you really need to eat your vegetables? Yes, but, luckily, there are so many different kinds. How do you make sense of it all? Learn the basics of MyPlate to help you make good food and activity choices.
My Pokémon Baking Book: Delightful Bakes Inspired by the World of Pokémon
by Insight EditionsBake delicious, colorful treats and create lasting memories in the kitchen with your team with these amazing recipes inspired by the world of Pokémon!Explore confections and desserts representing every region of the incredible Pokémon universe. Featuring favorite treats that celebrate beloved characters from the world of Pokémon, My Pokémon Baking Book is the perfect addition to any Pokémon Trainer's kitchen. Great for fans of all ages! 50+ RECIPES: From quick treats to share with friends to dazzling dessert displays perfect for celebrating a Pokémon League victory, My Pokémon Baking Book includes recipes for every occasion. REGIONAL SPECIALTIES: Explore favorite and unique flavors from every currently known region, including the newly discovered region, Paldea! FAVORITE CHARACTERS: Create cookies, cakes, breads, cupcakes, and more with bakery-fresh recipes inspired by Pikachu and friends! DISHES FOR EVERY SKILL LEVEL: With step-by-step instructions and beautiful photographs, My Pokémon Baking Book will teach you how to make iconic foods that bring the vibrant culinary sweets inspired by the world of Pokémon to life. Whether you&’re baking with other Trainers or your family, these easy-to-follow recipes will make you a baking master in no time! COMPLETE YOUR COLLECTION: Looking for more creative fun? My Pokémon Cookbook is available to take you on another Pokémon culinary adventure, while Pokémon Wisdom: A Journal for Embracing Your Inner Trainer provides creative journaling!
My Pokémon Cookbook: Delicious Recipes Inspired by Pikachu and Friends
by Victoria RosenthalLearn to make delicious foods inspired by the amazing world of Pokémon!Explore culinary delights from across the Pokémon universe in this official cookbook. Featuring favorite flavors from every region, dive into dishes that celebrate the world of Pokémon and fuel up for your next battle! Perfect for fans of all ages, My Pokémon Cookbook is the perfect addition to any Pokémon Trainer&’s kitchen. 45+ RECIPES: With quick snacks you can enjoy before a battle, to epic meals fit for a post-tournament celebration, My Pokémon Cookbook includes recipes for every occasion. REGIONAL SPECIALTIES: Explore favorite flavors inspired by every region, including the newest, Galar! FAVORITE CHARACTERS: Create dishes inspired by Pikachu, Charizard, Umbreon, and more. INSPIRING PHOTOGRAPHY: Gorgeous photos of finished recipes help ensure success. FOR EVERY SKILL LEVEL: With step-by-step directions and beautiful photos, learn to make iconic foods that bring the lush culinary landscape of Pokémon to life. COMPLETE YOUR LIBRARY: Pokémon Wisdom: A Journal for Embracing Your Inner Trainer also available!
My Portugal: Recipes and Stories
by George Mendes&“With crisp, toothsome images of the dishes and postcard-worthy shots of Portugal, Mendes&’s collection is an inspired, loving tribute to the country.&” —Publishers Weekly (starred review) Chef-restaurateur George Mendes introduces us to the world of Portuguese cuisine, offering 125 mouthwatering recipes that showcase the wide range of dishes that come from this coastal country. The collection balances Mendes&’s recipes from his Michelin-starred New York restaurant, Aldea, such as his signature Duck Rice and Garlic Seared Shrimp with his takes on classic Portuguese dishes such as Salt Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiça, and Bacon; Butter Cookies; and more. His stories illustrate the wealth of culinary resources in Portugal—fresh seafood, savory meats, and crisp vegetables. With delicious recipes and stunning photographs of the country, My Portugal takes us on an unforgettable journey. &“His cuisine is filled with the intensely satisfying flavors of a casual Portuguese feast—updated with a beautifully modern presentation and technique du jour&”—Daniel Boulud
My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours
by Melissa GilbertA collection of 80 comforting recipes from the star of Little House on the Prairie. From prairie breakfasts and picnic lunches to treats inspired by Nellie&’s restaurant, these simple and delicious dishes—crispy fried chicken, pot roasts, cornbread, apple pie, and more—present Bonnet Heads (aka die-hard Little House fans) with the chance to eat like the Ingalls family. Actress Melissa Gilbert&’s personal recollections and memorabilia, including behind-the-scenes stories, anecdotes, and more than 75 treasured scrapbook images, accompany the recipes. With answers to the most-asked questions from fans—on topics such as the biggest bloopers, on-set romances, and what Michael Landon was really like—My Prairie Cookbook is a cherished memento for fans of Little House and Laura Ingalls Wilder, as well as anyone who loves hearty, simple home cooking. &“Melissa&’s writing is so warm and personal that it makes me feel like I&’m being wrapped in a big, warm blanket, and the recipes are approachable and delicious.&” —Jennifer Garner
My Regenerative Kitchen: Plant-Based Recipes and Sustainable Practices to Nourish Ourselves and the Planet
by null Camilla MarcusWITH A FOREWORD FROM ALICE WATERS, visionary chef and owner of Chez Panisse&“With My Regenerative Kitchen, Camilla leads us with passion and confidence toward a brighter, healthier, and more delicious future for our families and our planet.&”—Gail Simmons, food expert and TV host; author of Bringing It HomeOver 100 delicious, healthy recipes using regeneratively grown ingredients and sustainable techniques from the chef and founder of west~bourneWhen we honor the Earth, we nurture our own health—the true meaning of regeneration. By finding harmony between our soil and soul, we can make small yet impactful shifts in our cooking and lifestyle to support a healthier planet and the next generation.With a focus on upcycling food scraps and mindful ingredient sourcing, My Regenerative Kitchen brings home the importance of regenerative agriculture, climate consciousness, and reducing food waste in our daily lives. Through exquisitely simple recipes and thoughtful techniques, Camilla Marcus—chef, restaurateur, and founder of sustainable products brand west~bourne—encourages readers to embrace a whole-farm mentality, use every part of the vegetable, and adopt a zero-waste approach in the kitchen.Every recipe is loaded with professional tips gleaned from Camilla&’s storied restaurant career, as well as inspiration for how to integrate laid back, naturally inclined West Coast–inspired living and the art of beautiful, undone hospitality into any home. The stunning photography, shot on film by Ben Rosser, celebrates the soul and spirit of California living.From homemade stock and pickles to plant-based mains and craveable desserts, My Regenerative Kitchen includes innovative, chef-inspired recipes such as:Pantry Staples: Fermented Hot Sauce, Pistachio DukkahDrinks: Fruit Preserve Apéro, Avocado Oil–Washed MartiniStarters: Leftovers Pancake, Mushroom Larb Lettuce CupsSmall Plates: Melon as Itself, Big Salad EnergyMains and Family Style: Whole Roasted Romanesco with Walnut Bagna Cauda, Al Pastor Squash TacosDesserts: Seasonal Fruit Galette, Yuzu (or Any Citrus) PossetFood is more than just sustenance—it&’s a form of activism. This book will guide you to take risks, create with intention, and regenerate our Earth through how you live, cook, eat, and gather every day.&“Camilla Marcus is one of my heroes, and My Regenerative Kitchen proves why. . . In twenty years, this will be a classic of its time as much for its recipes as its ideas, and you don&’t have to wait until then to make this book a cornerstone of your sustainable lifestyle.&”—Andrew Zimmern, Emmy-winning and four-time James Beard Award–winning TV personality; chef, writer, and social justice activist
My Revision Notes: WJEC GCSE Food and Nutrition (Wales)
by Helen BucklandUnlock your full potential with this revision guide that will guide you through the content and skills you need to succeed in the WJEC Eduqas GCSE Food Preparation and Nutrition exam.- Plan your own revision and focus on the areas you need to revise with key fact summaries and revision activities for every topic- Use the exam tips to clarify key points and avoid making typical mistakes- Test yourself with end-of-topic questions and answers and tick off each topic as you complete it- Get ready for the exam with tips on approaching the paper, and sample exam questions with model answers and commentary
My Revision Notes: WJEC Eduqas GCSE Food Preparation and Nutrition
by Helen BucklandUnlock your full potential with this revision guide that will guide you through the content and skills you need to succeed in the WJEC Eduqas GCSE Food Preparation and Nutrition exam.- Plan your own revision and focus on the areas you need to revise with key fact summaries and revision activities for every topic- Use the exam tips to clarify key points and avoid making typical mistakes- Test yourself with end-of-topic questions and answers and tick off each topic as you complete it- Get ready for the exam with tips on approaching the paper, and sample exam questions with model answers and commentary
My Revision Notes: OCR GCSE Food Preparation and Nutrition
by Val FehnersUnlock your full potential with this revision guide that will guide you through the content and skills you need to succeed in the OCR GCSE Food Preparation and Nutrition exam.- Plan your own revision and focus on the areas you need to revise with key fact summaries and revision activities for every topic- Use the exam tips to clarify key points and avoid making typical mistakes- Test yourself with end-of-topic questions and answers and tick off each topic as you complete it- Get exam ready with tips on approaching the paper, sample exam questions with model answers and commentary, and last-minute quick quizzes at www.hoddereducation.co.uk/myrevisionnotes
My Revision Notes: AQA GCSE Food Preparation and Nutrition
by Alexis Rickus Yvonne Mackey Bev SaunderUnlock your full potential with this revision guide that will guide you through the content and skills you need to succeed in the AQA GCSE Food Preparation and Nutrition exam.- Plan your own revision and focus on the areas you need to revise with key fact summaries and revision activities for every topic- Use the exam tips to clarify key points and avoid making typical mistakes- Test yourself with end-of-topic questions and answers and tick off each topic as you complete it- Get exam ready ready with tips on approaching the paper, sample exam questions with model answers and commentary, and last-minute quick quizzes at www.hoddereducation.co.uk/myrevisionnotes
My Revision Notes: Ccea Gcse Home Economics: Food And Nutrition (My Revision Notes (PDF))
by Claire Thomson Nicola AndersonTarget success in CCEA GCSE Home Economics: Food and Nutrition with this proven formula for effective, structured revision. Key content coverage is combined with exam-style tasks and practical tips to create a revision guide that students can rely on to review, strengthen and test their knowledge.With My Revision Notes, every student can:- plan and manage a successful revision programme using the topic-by-topic planner- consolidate subject knowledge by working through clear and focused content coverage- test understanding and identify areas for improvement with regular 'Now Test Yourself' tasks and answers- improve exam technique through practice questions, expert tips and examples of typical mistakes to avoid- get exam ready with extra quick quizzes and answers to the practice questions available online.
My Revision Notes: OCR GCSE Food and Nutrition eBook ePub
by Anita Tull Megan PrattUnlock your full potential with these revision guides which focus on the key content and skills you need to know.With My Revision Notes for OCR GCSE Food and Nutrition you can: Take control of your revision: plan and focus on the areas you need to revise with content summaries and commentary from authors Anita Tull and Megan Pratt Show you fully understand key topics by using specific examples to add depth to your knowledge of nutritional issues and processes Apply food and nutrition terms accurately with the help of definitions and key words on all topics Improve your skills to tackle specific exam questions with self-testing and exam-style questions and answers Get exam-ready with last-minute quick quizzes at http://www.hodderplus.co.uk/myrevisionnotes
My Revision Notes: AQA GCSE Food Preparation and Nutrition (MRN)
by Yvonne Mackey Alexis Rickus Bev SaunderExam Board: AQALevel: GCSESubject: Food PreperationFirst Teaching: September 2016First Exam: Summer 2018Unlock your full potential with this revision guide that will guide you through the content and skills you need to succeed in the AQA GCSE Food Preparation and Nutrition exam.- Plan your own revision and focus on the areas you need to revise with key fact summaries and revision activities for every topic- Use the exam tips to clarify key points and avoid making typical mistakes- Test yourself with end-of-topic questions and answers and tick off each topic as you complete it- Get exam ready ready with tips on approaching the paper, sample exam questions with model answers and commentary, and last-minute quick quizzes at www.hoddereducation.co.uk/myrevisionnotes
My Revision Notes: OCR GCSE Food Preparation and Nutrition (MRN)
by Val FehnersExam Board: OCR Level: GCSE Subject: Food Preparation First Teaching: September 2016 First Exam: Summer 2018Unlock your full potential with this revision guide that will guide you through the content and skills you need to succeed in the OCR GCSE Food Preparation and Nutrition exam.- Plan your own revision and focus on the areas you need to revise with key fact summaries and revision activities for every topic- Use the exam tips to clarify key points and avoid making typical mistakes- Test yourself with end-of-topic questions and answers and tick off each topic as you complete it- Get exam ready with tips on approaching the paper, sample exam questions with model answers and commentary, and last-minute quick quizzes at www.hoddereducation.co.uk/myrevisionnotes
My Revision Notes: WJEC Eduqas GCSE Food Preparation and Nutrition
by Helen BucklandExam Board: WJEC Eduqas Level: GCSE Subject: Food Preparation First Teaching: September 2016 First Exam: Summer 2018Unlock your full potential with this revision guide that will guide you through the content and skills you need to succeed in the WJEC Eduqas GCSE Food Preparation and Nutrition exam.- Plan your own revision and focus on the areas you need to revise with key fact summaries and revision activities for every topic.- Use the exam tips to clarify key points and avoid making typical mistakes.- Test yourself with end-of-topic questions and answers and tick off each topic as you complete it.- Get ready for the exam with tips on approaching the paper, and sample exam questions with model answers and commentary.
My Revision Notes: WJEC GCSE Food and Nutrition (Wales)
by Helen BucklandExam Board: WJEC Level: GCSE Subject: Food Preparation First Teaching: September 2016 First Exam: Summer 2018Unlock your full potential with this revision guide that will guide you through the content and skills you need to succeed in the WJEC GCSE Food Preparation and Nutrition exam.- Plan your own revision and focus on the areas you need to revise with key fact summaries and revision activities for every topic- Use the exam tips to clarify key points and avoid making typical mistakes- Test yourself with end-of-topic questions and answers and tick off each topic as you complete it- Get ready for the exam with tips on approaching the paper, and sample exam questions with model answers and commentary
My Revision Notes: WJEC Level 1/2 Vocational Award in Hospitality and Catering
by Bev Saunder Yvonne MackeyTarget success in WJEC Level 1/2 Vocational Award in Hospitality and Catering, Units 1 & 2, with this proven formula for effective, structured revision. Key content coverage is combined with exam-style tasks and practical tips to create a revision guide that students can rely on to review, strengthen and test their knowledge.With My Revision Notes, every student can:- Plan and manage a successful revision programme using the topic-by-topic planner.- Consolidate subject knowledge by working through clear and focused content coverage. - Test understanding and identify areas for improvement with regular 'Now Test Yourself' tasks and answers.- Learn to revise effectively using engaging practical revision activities - for example, creating mind maps, watching videos and making flash cards.- Improve exam technique through practice questions, expert tips and examples of typical mistakes to avoid.- Get exam ready and prepare for the Unit 1 assessment with extra quick quizzes and answers to the practice questions available online.- Approach the Unit 2 Learner Assignment Brief confidently with clear explanations of what's required and guidance on preparing your evidence.
My Revision Notes: WJEC Level 1/2 Vocational Award in Hospitality and Catering
by Bev Saunder Yvonne MackeyTarget success in WJEC Level 1/2 Vocational Award in Hospitality and Catering, Units 1 & 2, with this proven formula for effective, structured revision. Key content coverage is combined with exam-style tasks and practical tips to create a revision guide that students can rely on to review, strengthen and test their knowledge.With My Revision Notes, every student can:- Plan and manage a successful revision programme using the topic-by-topic planner.- Consolidate subject knowledge by working through clear and focused content coverage. - Test understanding and identify areas for improvement with regular 'Now Test Yourself' tasks and answers.- Learn to revise effectively using engaging practical revision activities - for example, creating mind maps, watching videos and making flash cards.- Improve exam technique through practice questions, expert tips and examples of typical mistakes to avoid.- Get exam ready and prepare for the Unit 1 assessment with extra quick quizzes and answers to the practice questions available online.- Approach the Unit 2 Learner Assignment Brief confidently with clear explanations of what's required and guidance on preparing your evidence.
My Rice Bowl: Korean Cooking Outside the Lines
by Rachel Yang Jess ThomsonFrom James Beard Best Chef-nominee Rachel Yang, My Rice Bowl is a cookbook with 75 recipes based on her deeply comforting Korean fusion cuisine, inspired by cultures from around the world. As co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland's Revelry, chef Rachel Yang delights with her unique Korean fusion—think noodles, dumplings, pickles, pancakes, and barbecue. Along with her husband, Seif Chirchi, Yang serves food that exemplifies cross-cultural cooking at its most gratifying. In the cookbook you’ll find the restaurants’ kimchi recipe, of course, but there’s so much more—seaweed noodles with crab and crème fraîche, tahini-garlic grilled pork belly, fried cauliflower with miso bagna cauda, chipotle-spiked pad thai, Korean-taco pickles, and the ultimate Korean fried chicken (served with peanut brittle shards for extra crunch). There are rice bowls too—with everything from lamb curry to charred shiitake mushrooms—but this book goes way beyond bibimbap. In many ways, the book, like Yang’s restaurants, is analogous to a rice bowl; underpinning everything is Yang’s strict childhood in Korea and the food memories it engrained in her. But on top you’ll taste a mosaic of flavors from across the globe, plus a dash of her culinary alma maters, Per Se and Alain Ducasse. This is the authentic, cutting-edge fusion food of a Korean immigrant who tried everything she could to become an American, but only became one when she realized that her culture—among many—is what makes America so delicious today.
My Shanghai: Recipes and Stories from a City on the Water
by Betty LiuOne of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs.Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet.Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals.Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice.In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.
My Simple Italian: 100 inspired recipes from one of Britain’s best Italian chefs
by Theo RandallBring the authentic flavour of Italy into your kitchen! In this stunning cookbook, former head chef of the Michelin star restaurant River Café Theo Randall presents over 100 delicious recipes that chefs of every level will be able to recreate at home. With full colour, specially commissioned photography and dishes covering meat, fish and vegetarian diets, as well as sweet treats, this is a real treasure trove of recipes the whole family will love.'Brilliant chef, brilliant recipes.' -- The Times'Easy to follow recipes and delicious!' -- ***** Reader review'This book is a winner' -- ***** Reader review'A great read and stunning recipes' -- ***** Reader review'A superb book from the English master of Italian cooking' -- ***** Reader review'Authentic Italian recipes by a maestro' -- ***** Reader review*******************************************************************************************************For Theo Randall, food is a pleasure to be shared with friends and family and cooking should be relaxing, enjoyable. With this in mind, Theo's recipes take from just 15 minutes to make from scratch so you can pick a dish depending on the time you have, then spend more time eating, enjoying and sharing the food you've prepared.Chapters are split by meal times with an emphasis on simplicity, with big and small sharing plates and lots of one-pots on offer. There are speedy starters, mains and puddings but Theo shows you how to make Italian staples from scratch too. So, when you do have time and want to make your own pastry or bake your own pizza, you have the best recipes to hand to really delve into the Italian art of cooking.Learn how to create culinary delights such as beef and porcini stew with rosemary and tomato, gnocchi with globe artichokes and Parmesan, Amalfi lemon tart and pan-fried squid with beans, chilli, anchovy and rocket.Fresh and innovative, Theo's approach means you can relax at mealtimes while enjoying delicious food every day of the week.
My Soul Looks Back: A Memoir
by Jessica B. HarrisIn this captivating new memoir, award-winning writer Jessica B. Harris recalls a lost era—the vibrant New York City of her youth, where her social circle included Maya Angelou, James Baldwin, and other members of the Black intelligentsia.In the Technicolor glow of the early seventies, Jessica B. Harris debated, celebrated, and danced her way from the jazz clubs of the Manhattan's West Side to the restaurants of the Village, living out her buoyant youth alongside the great minds of the day—luminaries like Maya Angelou, James Baldwin, and Toni Morrison. <P><P> My Soul Looks Back is her paean to that fascinating social circle and the depth of their shared commitment to activism, intellectual engagement, and each other. Harris paints evocative portraits of her illustrious friends: Baldwin as he read aloud an early draft of If Beale Street Could Talk, Angelou cooking in her California kitchen, and Morrison relaxing at Baldwin’s house in Provence. Harris describes her role as theater critic for the New York Amsterdam News and editor at then burgeoning Essence magazine; star-studded parties in the South of France; drinks at Mikell’s, a hip West Side club; and the simple joy these extraordinary people took in each other’s company. <P><P>The book is framed by Harris’s relationship with Sam Floyd, a fellow professor at Queens College, who introduced her to Baldwin. More than a memoir of friendship and first love My Soul Looks Back is a carefully crafted, intimately understood homage to a bygone era and the people that made it so remarkable.
My Southern Food: A Celebration of the Flavors of the South
by Devon O'DayEvery culture has its own unique flavor profile woven into the fabric of its history and traditions. Deep in the South, food is the focal point of our memories, the centerpiece of every occasion.What began as a humble means of nourishment has evolved into a cultural art form embraced throughout the country. Born-and-bred Southern belle Devon O'Day reminisces her way through this rich collection of the region's signature dishes.From Sunday dinner to Christmas morning brunch, My Southern Food chronicles the moments of life that happen anyplace you can balance a plate on your knees. This collection isn't just a catalog of recipes; it's an album of memories you're sure to recognize.In My Southern Food, you&’ll find dishes including:Cathead Cheese BiscuitsGumboChicken and DumpingsSweet Potato CasseroleCountry HamThe recipes in My Southern Food reflect a lifetime of the places, people, and occasions that define Southern living. Devon journeys through this compilation of recipes with stories and anecdotes that enrich the experience of recreating her most treasured meals.You don't have to be a Southerner to enjoy this cuisine. The appeal of these satisfying flavors is rooted in their simplicity.
My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats
by Fany GersonAfter years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland's signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country's diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine. From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other. Stalwarts like Churros, Amaranth Alegrías, and Garibaldis--a type of buttery muffin with apricot jam and sprinkles--as well as Passion Fruit-Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow's milk, nuts, and sugar cane. In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they'll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats.From the Hardcover edition.
My Tel Aviv Table: A journey of flavours and aromas from a sun-soaked city
by Limor ChenPublishers Weekly Top 10 Food & Cookery Pick for 2023From the creator of the beloved Delamina restaurants, this is a collection of healthy home-style recipes packed with the flavours, aromas and stories of Tel Aviv."Limor Chen's beautiful book bursts with exciting combinations and enticing flavours" Claudia RodenLimor Chen's Delamina restaurants are known for serving up fragrant, exciting and vibrant dishes to transport you to sun-soaked Tel Aviv. In her debut cookbook gorgeously presented in real cloth-bound hardback, Limor shares her wholesome cooking style, one that centres on health and freshness, ensuring that each recipe is packed with flavour and fragrance while remaining light and nourishing.These recipes represent the authentic cooking of a food capital of the world, a cultural melting pot of cuisines and inhabitants, ingredients and aromas:Discover multiple ways to use herbs and spices like za'atar with aubergine or aromatic dried limes in an Iranian beef stew.Lace addictively tangy sumac into labneh or use it to finish a white wine sauce with brill.Share bubbling shakshuka for brunch, fig and goats cheese salad, and a vibrant chopped salad served mezze-styleTry stunning cod chermoula with Israeli cous cous or a legendary family recipe for vine leaves stuffed with venison and fruit.All served with deceptively simple pickles and dips on the side.With the best of Limor's family&’s recipes that evoke the spirit of her home city, this is a cookbook that you&’ll return to time and again for a taste of Tel Aviv.