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At Home in the Kitchen: Simple Recipes from a Chef's Night Off [A Cookbook]
by David Kinch Devin Fuller120+ recipes for the unfussy dishes—from all-day eggs to 2 a.m. snacks—that the James Beard Award-winning, three-Michelin-starred chef of Manresa cooks at home.&“An instant classic, it defines California cool and wears its sophistication lightly.&”—Padma LakshmiWhen David Kinch isn&’t working at one of his restaurants, he cooks in his strawberry-colored bungalow—affectionately known as the Pink Palace—where he lives on the Northern California coast. A casual meal might include a rustic pasta made with cans from the pantry, a simple roasted chicken, or too many oysters to count. In At Home in the Kitchen, you&’ll find David&’s ready-for-anything Mother-Sauce Mayo, a revelatory Guacamole with Pomegranate, the best make-ahead Grilled Cheese, and everything you want to eat for dinner tonight: Onion & Brioche Soup, Brussels Sprouts with Cider & Goat Cheese, Penne with a Walnut Sauce, Jambalaya New Orleans Style, Oven-Roasted Potatoes with Cod, Whole Roast Cauliflower with Capers & Egg, and much more. Photographed on location in the coastal town of Santa Cruz, where David surfs, sails, and entertains, this laid-back cookbook is packed with go-to recipes, songs to listen to while cooking, and a few classic cocktails (rhum punch, daiquiris, sangria, margaritas!) to set a cheerful mood. And while each recipe has no more than a few key ingredients, David&’s clever techniques, subtle twists, and fresh flavor combinations guarantee delicious—and impressive!—results in no time at all.
At Home in Your Body: Care for the Shape You're In (Kids & Obesity)
by Rae SimonsHave you ever wished you could be someone else? Have you ever looked in the mirror and thought, "If only I was thinner! If only my face wasn't so round or my legs were skinnier"? At one time or another, almost everyone has had thoughts like these. We live in a world that tells us that thin is beautiful--and at the same time, more and more of us are overweight. Bodies come in all shapes and sizes, though, and the most important thing is to make sure your body is healthy. Eat a balanced diet and get plenty of exercise. Take care of yourself--because you're worth it!
At Home on the Range
by Elizabeth Gilbert Margaret Yardley PotterRecently, while moving into a new house, Elizabeth Gilbert unpacked some boxes of family books that had been sitting in her mother's attic for decades. Among the old, dusty hardcovers was a book called At Home on the Range (or, How To Make Friends with Your Stove) by Gilbert's great-grandmother, Margaret Yardley Potter. Having only been peripherally aware of the volume, Gilbert dug in with some curiosity, and soon found that she had stumbled upon a book far ahead of its time. In her workaday cookbook, Potter espoused the importance of farmer's markets and ethnic food (Italian, Jewish, and German), derided preservatives and culinary shortcuts, and generally celebrated a devotion to seeking out new epicurean adventures. Potter takes car trips out to Pennsylvania Dutch country to eat pickled pork products, and during World War II she cajoles local poultry farmers into saving buckets of coxcombs for her so she can try to cook them in the French manner. She takes trips to the eastern shore of Maryland, where she learns to catch and prepare eels so delicious, she says, they must be "devoured in a silence almost devout." Part scholar-she includes a great recipe from 1848 for boiled sheep head-and part crusader for a more open food conversation than currently existed, it's not hard to see from where Elizabeth Gilbert inherited both her love of food, and her warm, infectious prose.Featuring a comprehensive and moving introduction from Potter's great-granddaughter, Elizabeth Gilbert, At Home on the Range is an eminently usable and humorous cookbook. But it's also more than that: it's an heirloom, an into-the-wee-hours dinner with relatives and ancestors, a perfect gift for anybody with a stove or a mother.
At Home With Amy Willcock: 150 recipes for every occasion from the queen of Aga cookery
by Amy WillcockMost of us love entertaining, but it's often difficult to find imaginative and original dishes for your guests. In this stunning new collection, Amy Willcock brings you 150 easy and delicious recipes for every occasion. There's a dish for every time of year and to suit a wide variety of venues, with chapters on al fresco entertaining, weekend house parties, high days and holidays, formal and informal gatherings. For an original twist on outdoor eating, try an autumn picnic using the finest foods of the season (Figs wrapped in parma ham with gorgonzola, Mushroom and Herb Frittata). Amy also offers a selection of dinner party menus, including the likes of Soup au pistou with Parmesan and salami bread and Roast pork with Calvados gravy and black pudding and apple stuffing. For festive occasions, there are suggestions for drinks parties, with canapes including Goujons of pheasant with aioli and mustard mayonnaise, as well as the traditional Easter and Christmas Day meals (plus choices for vegetarians such as Savoury ricotta strudel). There's advice on cooking for more formal events, such as a buffet before a summer ball (Cold roast beef with creme fraiche, Hot new potatoes with caviar), as well as relaxed teas and suppers at home (Walnut and coffee sponge cake). With simple-to-follow instructions for both Aga and conventional cooking, and beautiful full-colour illustrations throughout, you will never be short of inspiration, whatever the occasion.
At Home With Gladys Knight: Her Personal Recipe for Living Well, Eating Right, and Loving Life
by Gladys Knight Abe OgdenGladys Knight shares her life and gives practical advice for coping with diabetes. Recipes are included. There is a bit of text missing or garbled, but it should not take away from the enjoyment or usefulness of this book. Written with warmth. Scan-quality embossed braille copy should be quite readable.
At Home With Lynn Crawford
by Lynn CrawfordChef Lynn Crawford is passionate about cooking in her busy restaurant, but when she has time off, nothing beats cooking for family and friends in her own kitchen. Simple, real home cooking that's full of great flavour is the secret to Crawford's favourite everyday recipes that she serves at home. Here, she offers sure-fire recipes that she makes over and over because they're crowd-pleasingly delicious and keep things easy in the kitchen. From Sunday brunches to grilling to cocktails and desserts, Chef Lynn has got you covered. You'll find a wide variety of one-pot dishes such as Smoked Salmon and Potato Chowder and perfect sweets like Banana Fritters with Coconut and Coffee Caramel Sauce. At Home with Lynn Crawford includes beautiful photography of the finished recipes to inspire you to keep it simple and enjoy time in your kitchen.
At Home with Madhur Jaffrey
by Madhur JaffreyFor all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking book from the incomparable Madhur Jaffrey that makes it possible. By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us to understand the nature of each spice and seasoning, she enables us to make seemingly exotic Indian dishes part of our everyday cooking. • First, she tantalizes us with bite-size delights to snack on with drinks or tea. • A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves. • Fish and seafood are transformed by simple rubs and sauces and new ways of cooking. • A lover of eggs and chicken dishes, Jaffrey offers fresh and easy ways to cook them, including her favorite masala omelet and simple poached eggs over vegetables. There’s chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it’s with apricots; from Delhi, it’s stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut. • There is a wide range of dishes for lamb, pork, and beef with important tips on what cuts to use for curries, kebabs, and braises. • There are vegetable dishes, in a tempting array—from everyday carrots and greens in new dress to intriguing ways with eggplant and okra—served center stage for vegetarians or as accompaniments. • At the heart of so many Indian meals are thedals,rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Jaffrey opens up a new world of these simple pleasures. Throughout, Madhur Jaffrey’s knowledge of and love of these foods is contagious. Here are the dishes she grew up on in India and then shared with her own family and friends in America. And now that she has made them so accessible to us, we can incorporate them confidently into our own kitchen, and enjoy the spice and variety and health-giving properties of this delectable cuisine. From the Hardcover edition.
At Home with Magnolia: Classic American Recipes from the Founder of Magnolia Bakery
by Allysa Torey&“Filled with Catskills farmscapes, it&’ll make any cook with a hankering for the country happy. . . . These recipes are company-worthy and easy to boot&” (Daily News, New York). A Greenwich Village landmark, Allysa Torey&’s Magnolia Bakery is the place to get all-American sweet treats. But you can&’t live on cupcakes alone—so when Allysa&’s at her country house in upstate New York, she turns to locally grown, seasonal ingredients to put together family-friendly meals packed with flavor and old-fashioned comfort food appeal. Now, in this full-color cookbook, she shares more than ninety of her favorite everyday recipes—and invites you to experience the delights of country living. Here are new twists on traditional American favorites such as Chicken and Vegetable Stew with Cream Cheese Herb Crust, Sweet Potato Casserole with Almond-Streusel Topping, and Yellow Split Pea Soup with Smoked Ham Hock. There&’s an enticing variety of starters, from Crab and Crayfish Cakes with Roasted Red Pepper Sauce to Yellow Beet, Walnut, and Gorgonzola Salad. For dinner, there are quick and flavorful weeknight recipes such as Lemon-Tarragon Chicken and Grilled Salmon with Corn and Cherry Tomato Salad—and more elaborate dishes for entertaining, like Mustard Herb Pork Loin Roast with Cornbread Apple-Pecan Dressing and Cider Gravy. And since no Magnolia cookbook would be complete without desserts, Allysa serves up two dozen of her favorites—in a cookbook that&’s &“a tasty blend of nostalgia and innovation&” (Publishers Weekly).
At Home with Natalie: Simple Recipes for Healthy Living from My Family's Kitchen to Yours
by Natalie Morales Ann VolkweinEasy and delicious recipes for busy families from the TODAY show&’s West Coast anchor and host of NBC&’s Access.As the beloved and longtime news anchor and co-host of the TODAY show, current West Coast anchor of the TODAY show, host of Access, and co-host of Access Live, as well as the mother of two young boys, Natalie Morales knows how hard it can be night after night to get a healthful dinner on the table that the whole family will enjoy. Morales was born in Taiwan to a Brazilian mother and Puerto Rican father, and she lived around the world as a child—Panama, Spain, and Brazil. That multicultural experience fed her love for good food, but it&’s her experience as a working mom that taught her how to cook on the run and keep her recipes healthful. The result is a personal collection of 125 recipes Morales makes at home for her family, including Chicken in Garlic Sauce, Grilled Chimichurri Soy Steak, Sweet and Spicy Slow Roasted Pork, and Pesto Shrimp with Lemon Pepper Fettuccine.&“For years I&’ve enjoyed Natalie Morales in the mornings. With this book, I can enjoy her three meals a day.&”—Giada De Laurentiis&“Natalie&’s vibrancy for life, food, and her culture make this cookbook one that everyone should own!&”—Jenna Bush Hager, contributing correspondent for NBC News and editor-at-large for Southern Living&“I&’ve sat around Natalie&’s cozy kitchen table many times, and this book is a bog ol&’ dose of heart and home.&”—Kit Hoover, cohost on Access Hollywood Live
At Mama’s Table: Easy & Delicious Meals From My Family To Yours
by Rochelle HumesTHE SUNDAY TIMES BESTSELLERMy husband Marv and I are big believers in sitting down together as a family to eat, regardless of how busy we are. When I prepare food for my family, I love using simple, fresh and flavoursome ingredients that we can all eat and enjoy together. I'm proud to say that we are now a household of foodies and I'm so excited to share my favourite family recipes with you.From Banana and Berry Yoghurt Pots, Four-Veg Mac & Cheese, Really Easy Roast Chicken and Peach Melba Pancakes, At Mama's Table is packed with all my crowd-pleasing dishes. Whether it's 'fast' food, prep-ahead recipes, twists on everyday favourites, food on the move, occasion dishes, all the snacks, I've got you covered!I truly hope you enjoy the recipes in this book as much as I do, that they take a little bit of stress out of your day and help inspire a generation of foodies in your family too.Lots of love, from my family to yoursRochelle x
At My Grandmother's Knee: Recipes and Memories Handed Down By Women of the South
by Faye PorterGranny, Nana, Mamaw, or Gigi.It doesn't matter what you call her. If her roots are in theSouth, your grandmother's recipe box probably includes a dish or two you'velonged to recreate.How about her legendary chicken and dumplings or the loavesof zucchini bread she always baked from her garden's summertime bounty? Doesyour mouth water when you think back on her Sunday pot roasts or the hash browncasserole she always made on Thanksgiving morning? You remember the strawberrypudding cake she whipped up for special birthday dinners? The meals you enjoyedat your grandmother's table may very well have been your first exposure to thenotion of Southern hospitality and the idea that we really can show our lovethrough food.Faye Porter's At MyGrandmother's Knee celebrates grandma's cooking and the stories from thegrandchildren whose own memories are sure to spark a few of your own.Throughout this collection, you'll sit at the tables of dozens of Southerngrandmas and sample recipes that have made them famous with their family fordecades. Don't be surprised if you see a few of your own family favorites alongthe way.
At My Grandmother's Table: Heartwarming Stories & Cherished Recipes from the South
by Faye PorterWhat would you give for an afternoon in your grandmother's kitchen?Leaning over the countertop, you watched as she added flour to the bowl of her old, yellow Sunbeam stand mixer. To her, cooking may have been as second nature as setting the table. To you, the way she skillfully put things together to create the mouthwatering meals and one-of-a-kind desserts you enjoyed at her table almost seemed like magic.At My Grandmother&’s Table features compelling stories about life while sharing some of the most delicious, time-tested favorites made by the matriarch of your family.In At My Grandmother&’s Table, you&’ll find recipes such as:Pan-fried Pork ChopsGrown-Up Mac and CheeseSquash CasseroleBroccoli Cheese SoupHome-baked Banana BreadLikely, it's her culinary delights that have set the bar for everything you've eaten since.If you find yourself wishing for just a little more time in your grandmother's kitchen complete with her stories and the memories of the comforting favorites she lovingly made for you, you're sure to embrace this celebration of grandmother's cooking. She'd be proud!
At My Italian Table: Family Recipes from My Cucina to Yours: A Cookbook
by Laura VitaleBring the joy of Italian cooking to your kitchen with 100 classic and incredibly delicious Italian family favorites, from the star of Laura in the Kitchen.When Laura Vitale moved to the United States from her native Italy as a teenager, she was homesick—not just for her family, but for her beloved nonna&’s cooking. The slow-cooked Sunday sauces loaded with pork ribs and tender braised beef (and plenty of red wine), the quick pan-fried breaded chicken cutlets destined to be Parmesan&’d, the frittata de maccheroni that she&’d tuck in a knapsack for beachside picnics . . . and so began a quest to re-create Nonna&’s delicious legacy in Laura&’s New Jersey kitchen. Ever since, Laura has spent countless hours on the phone with Nonna to learn her secrets for the crispiest fried Cacio e Pepe Aranini, Zia Mimma&’s Focaccia Barese (mashed potatoes are the key to its fluffy texture), decadent four-cheese baked ziti, a Sunday supper go-to of Roasted Chicken and Potatoes with Herby Lemon Salsa, and a semolina cake to end all yellow cakes, topped with heaps of limoncello-soaked strawberries. Decades of Sunday suppers, holiday meals, and get-it-done-fast weeknight dinners have perfected the flavors and techniques that represent the essence of Laura&’s Italy.
At My Table: A Celebration of Home Cooking
by Nigella LawsonNigella's most relaxed, achievable and delicious recipes to date, for the food she cooks and shares at her table every day.Nigella Lawson is every home cook's goddess, and in this new book she returns to celebrating the food she loves to cook for friends and family every day. As Nigella writes, "The food in this book, that comes from my kitchen, is eaten at my table, and will be eaten at yours, is the food I have always loved cooking. It doesn't require technique, dexterity or expertise, none of which I lay claim to. Life is complicated; cooking doesn't have to be." At My Table includes dishes to inspire all cooks and eaters, from Hake with Bacon, Peas and Cider to Indian-Spiced Chicken and Potato Traybake and Chili Mint Lamb Cutlets; plus a collection of colourful vegetable dishes, like Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa. The recipes are warming, comforting, and inspirational, from new riffs on classic dishes--including Chicken Fricassee and Sticky Toffee Pudding--to adventures in a host of new dishes and ingredients, like White Miso Hummus. And, no Nigella cookbook would be complete without sweet treats; At My Table is no exception, with Emergency Brownies, White Chocolate Cheesecake and a Victoria Sponge with Cardamom, Marmalade and Crème Fraiche set to become family favorites.Nigella knows that "happiness is best shared," and the food in this book will be savoured and shared at your own kitchen table, just as it is at hers.
At My Table: A Celebration of Home Cooking
by Nigella Lawson“This book has something for everyone. It provides everything from family-friendly meals to celebration-worthy nosh. . . . flavourful, robust meals.” —ChatelaineNigella Lawson, the international bestselling author of such classic cookbooks as How to Be a Domestic Goddess and Simply Nigella: Feel Good Food, shares recipes of the meals that she loves to cook for friends and family.Warm, comforting, and inspiring, Nigella’s At My Table: A Celebration of Home Cooking offers a collection of recipes that are simple to prepare, giving you an opportunity to enhance your culinary skills and create a variety of delicious dishes—featuring a host of new ingredients to enrich classic flavors and tastes.From main courses including Chicken Fricassee, Hake with Bacon, Peas and Cider, and Chili Mint Lamb Cutlets through colorful vegetable dishes such as Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa to treats of Emergency Brownies, Sticky Toffee Pudding, and White Chocolate Cheesecake, Nigella will help you serve up savory and sweet foods for a fine dining experience straight from your own kitchen.Includes more than 100 color photographs of dishes to whet your appetite.“Is there anyone who writes a more appealing recipe note than Nigella Lawson?” —The Hamilton Spectator
At Oma's Table: More than 100 Recipes and Remembrances from a Jewish Family's Kitche
by Doris SchechterAn intimate collection of Jewish family recipes spanning three generations. Unlike many in her generation, Doris Schechter was lucky enough to grow up knowing one of her grandparents. Polish by birth, Leah Goldstein-or Oma, as Doris called her-was a capable, no nonsense woman and an amazing cook. Through times of great upheaval, fleeing Vienna for Italy, before eventually coming to America, Oma's table was always plentiful, with delicious home-cooked meals that brought together Viennese, Italian, and American flavors. Now a successful restaurateur, Doris Schechter pays homage to her brave grandmother and the food traditions she fostered with this moving and appealing collection of recipes and remembrances. With dishes including classic favorites (matzo balls, tzimmes, borscht, and a beloved spread known as liptauer) as well as more contemporary dishes, desserts, and tasting menus, At Oma's Table is a book to savor, to share with family, and to cook from-one delicious family meal at a time.
At Our Table: Favorite Recipes to Share with the People You Love
by Roxie Kelley Shelly Reeves SmithWith their fifth collaboration, At Our Table, Roxie Kelley and Shelly Reeves Smith set out to create a cookbook seasoned with their insights gleaned over 30 years as friends and business partners. The result is both a cookbook and a celebration of the abundance of people and things around our table, waiting for us to acknowledge them.Offering 125 simple, delicious recipes, At Our Table emphasizes how the experience of gathering for meals can energize us and help us recognize the richness and fullness of our lives. Ideal for home cooks who savor the simple life, At Our Table magically combines Kelley's conversational writing style and Smith's beautiful illustrations to inspire us all to return to our tables.
At the Chef's Table: Culinary Creativity in Elite Restaurants
by Vanina LeschzinerThis book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.
At the Chinese Table: A Memoir With Recipes
by Carolyn PhillipsPart memoir of life in Taiwan, part love story—a beautifully told account of China’s brilliant cuisines…with recipes. At the Chinese Table describes in vivid detail how, during the 1970s and ’80s, celebrated cookbook writer and illustrator Carolyn Phillips crosses China’s endless cultural and linguistic chasms and falls in love. During her second year in Taipei, she meets scholar and epicurean J. H. Huang, who nourishes her intellectually over luscious meals from every part of China. And then, before she knows it, Carolyn finds herself the unwelcome candidate for eldest daughter-in-law in a traditional Chinese family. This warm, refreshingly candid memoir is a coming-of-age story set against a background of the Chinese diaspora and a family whose ancestry is intricately intertwined with that of their native land. Carolyn’s reticent father-in-law—a World War II fighter pilot and hero—eventually embraces her presence by showing her how to re-create centuries-old Hakka dishes from family recipes. In the meantime, she brushes up on the classic cuisines of the North in an attempt to win over J. H.’s imperious mother, whose father had been a warlord’s lieutenant. Fortunately for J. H. and Carolyn, the tense early days of their relationship blossom into another kind of cultural and historical education as Carolyn masters both the language and many of China’s extraordinary cuisines. With illustrations and twenty-two recipes, At the Chinese Table is a culinary adventure like no other that captures the diversity of China’s cuisines, from the pen of a world-class scholar and gourmet.
At the Farmers' Market with Kids: Recipes and Projects for Little Hands
by Sheri Giblin Leslie Jonath Ethel BrennanFinish your vegetables! becomes a phrase of the past when kids discover the diversity and deliciousness of farmers' markets. From exploring the vibrant booths to selecting produce and tasting the unique flavors each season brings, the farmers' market provides a fertile playground for kids and brings families together while building healthy habits and supporting sustainable eating. At the Farmers' Market with Kids profiles the fruits and vegetables available at most farmers' markets, explaining how to tell which ones are ripe and how to store them. With age-specific tips that cater to children of all ages, plus 65 nutritious and kid-pleasing recipes to put your farmers' market spoils to use, this cookbook makes it easy for everyone in the family to eat healthfully and live well.
At the First Table: Food and Social Identity in Early Modern Spain (Early Modern Cultural Studies)
by Jodi CampbellResearch on European food culture has expanded substantially in recent years, telling us more about food preparation, ingredients, feasting and fasting rituals, and the social and cultural connotations of food.At the First Table demonstrates the ways in which early modern Spaniards used food as a mechanism for the performance of social identity. People perceived themselves and others as belonging to clearly defined categories of gender, status, age, occupation, and religion, and each of these categories carried certain assumptions about proper behavior and appropriate relationships with others. Food choices and dining customs were effective and visible ways of displaying these behaviors in the choreography of everyday life. In contexts from funerals to festivals to their treatment of the poor, Spaniards used food to display their wealth, social connections, religious affiliation, regional heritage, and membership in various groups and institutions and to reinforce perceptions of difference. Research on European food culture has been based largely on studies of England, France, and Italy, but more locally on Spain. Jodi Campbell combines these studies with original research in household accounts, university and monastic records, and municipal regulations to provide a broad overview of Spanish food customs and to demonstrate their connections to identity and social change in the sixteenth and seventeenth centuries.
At the Kitchen Sink: Recipes to Fill Your Table, Words to Fill Your Heart; A Cookbook
by Dina Deleasa-GonsarA cookbook serving up real-life nourishment from the creator and television personality of Dish It Girl.&“This book is full of practical, no-fuss recipes that anyone can pull off, but still pack a punch in flavor.&”—Kevin JonasHave you ever stood over the kitchen sink and asked God to help you make it through the day? The water is running, and you&’re taking a deep breath, gripping the counter in front of you as you summon the strength to make it to bedtime. Or maybe you&’re over the kitchen sink loading the dishwasher after a Sunday dinner full of friends, family, laughter, and joy.This is a cookbook for each part of that journey, with inspiration and a helping hand—no matter what your kitchen sink looks like. Dina invites you into her busy kitchen giving you a peek into her family life, passing on her family favorites in the hopes they become yours as you feel the joy of everyone digging into Chicken Marsala with a Pancetta Cream Sauce. To know the way your heart warms as your niece begs you to make a batch of the Pumpkin Chocolate Chip Cookies. Cheering alongside you as you experience the triumph swelling up when you turn rotisserie chicken into mouth-watering enchiladas. Or taking a quick &“Mom Minute&” with a Peanut Butter Marshmallow Stuffed Date in hand as you read through devotionals that draw from her own experiences as a mother, entrepreneur, and women of faith.Dina wants to help your heart to become just as full as your table during everyday moments such as:• Morning Person (Wake-Up Call)• Ahead of the Game (for Pre-Prepped Dinners)• Carpool Nights (for Weeknight Grab and Go)• Pantry Picks (for Something from Nothing)• The Sit-Down (to Impress Without the Stress) Whether you&’re scraping by on a busy weeknight, planning a big meal for a celebratory gathering, or reminding yourself to eat in the middle of a busy afternoon, At the Kitchen Sink will remind you that there is marvelous in your mundane, and there is purpose in your prayers at the kitchen sink.
At the Kitchen Table
by Greg AtkinsonThis is a book of more than two dozen essays about eating, food, the meaning of coming together at the table, and the pleasures of home cooking. Greg Atkinson, chef and writer, brings the perspective of one who has harvested shellfish with fishermen in Puget Sound, walked the rows during harvest at Oregon vineyards, as well as sourced ingredients at the local big box retailer. According to Atkinson, the measure that's most valuable is the amount of heart that brings people together for a meal--less important is the pedigree of the extra virgin olive oil that's used. In this book, Atkinson brings memorable meals to life, shares the special experience of making borscht, reveals tips and tidbits on cooking that he has garnered from foodie royalty that have passed through his kitchen, even about his aversion to fishing for trout and his pleasure in preparing them on camping trips to favorite mountain lakes. At the Kitchen Table is about the meaning of eating, the broad culinary web we enter with every bite we take, and the special sanctuary that is the home kitchen. Each essay is concluded with several recipes--more than 70 total.
At the Market
by Natalie SweetSimple text and illustrations present some foods commonly found at farmers' markets.
At the Pasta Factory
by Liz HuyckHave you ever wondered how pasta is made? While pasta only takes a few ingredients—flour, water, salt, and sometimes eggs—the process can be quite complex. Luckily, modern technology has greatly simplified the process from grain to flour, to dough, and finally to the pasta you find at the grocery store.