- Table View
- List View
Our Favorite Pasta Recipes Cookbook
by Gooseberry PatchOver 60 of our favorite pasta recipes, with handy tips. Purse-friendly size makes meal-planning on the go easy.
Our Favorite Potato Recipes Cookbook
by Gooseberry PatchOver 60 of our favorite potato recipes, with handy tips. Purse-friendly size makes meal-planning on the go easy.
Our Favorite Quick & Easy Recipes Cookbook
by Gooseberry PatchOver 60 of our favorite quick & easy recipes, with handy time-saving tips. Purse-friendly size make meal-planning on the go easy.
Our Favorite Recipes for 1 or 2
by Gooseberry PatchNewlyweds, empty nesters and college students, if you're searching for recipes that don't feed an army, this cookbook is for you! In Our Favorite Recipes for One or Two Cookbook we've gathered over 60 recipes from breakfast to dinnertime that make just a couple of servings. Enjoy flavorful Country-Style Meatloaf and Easy Cheesy Potato Bake any weeknight. Chicken Pot Pie, Pork Chops Dijon and Simple Stew for Two prove that good things do come in small packages. Dress up an easy meal of deli roast chicken or grilled steak with yummy sides like Warm Spinach & Bacon Salad, Parmesan-Stuffed Tomatoes and Brown Sugar-Basil Carrots. Of course we couldn't forget dessert. Try yummy Spiced Apple Crisp, Mocha Mousse, or Orange Cream Cake in a Cup...heavenly! Tucked into a casserole dish, this little book makes a terrific shower gift too.
Our Favorite Recipes Under 400 Calories
by Gooseberry PatchWhether you're counting calories or just looking for healthy new ways to feed your family, you'll love these scrumptious and easy-to-make recipes, all under 400 calories per serving.
Our Favorite Road Trip Recipes Cookbook
by Gooseberry PatchTravel-friendly recipes for RV trips, picnics, campouts & more. Over 60 recipes and as many handy tips. Purse-friendly size make meal-planning on the go easy.
Our Favorite Slow Cooker Beef & Chicken Cookbook
by Gooseberry Patch2 cookbooks in one...chicken in one half, beef in the other! Over 60 delicious recipes and as many time-saving tips. Purse-friendly size makes meal-planning on the go easy.
Our Favorite Slow-Cooker Recipes Cookbook
by Gooseberry PatchOver 60 of our favorite slow cooker recipes, plus handy tips. Purse-friendly size make meal-planning on the go easy.
Our Favorite Soup & Bread Recipes Cookbook
by Gooseberry Patch2 cookbooks in one...soup in one half, bread in the other! Over 60 delicious recipes and as many time-saving tips. Purse-friendly size makes meal-planning on the go easy.
Our Favorite Speedy Slow-Cooker Recipes
by Gooseberry PatchThink slow-cooking is too complicated? Put Our Favorite Speedy Slow-Cooker Recipes from Gooseberry Patch to work and you'll only need a fraction of prep time! Thanks to easy recipes, most with five or less ingredients, this book makes dinner easy!
Our Favorite Take-Out Recipes Cookbook
by Gooseberry PatchOver 60 easy-to-make "take-out" recipes...treat your family tonight! Purse-friendly size make meal-planning on the go easy.
Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities
by Julia SkinnerFrom craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles. In Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture, from the evolution of the microbiome to food preservation techniques, distinctive flavor profiles around the globe, and the building of community. Fans of fermentation, chefs, and anyone fascinated with the origins of various foods will enjoy this engaging popular history, which is accompanied by 42 recipes adapted from historic sources, including sauerkraut, corn beer, uji (fermented grain porridge), pickles and relishes, vinegars, ketchup, soy sauce, Tepache (fermented pineapple drink), vinegars, beet kvass, and more.
Our Food: A Healthy Serving of Science and Poems
by Grace Lin Ranida T. McKneallyAward-winning author Grace Lin joins science writer Ranida T. McKneally to get kids talking about the science of food, the five food groups, and what a healthy meal looks like. Answering questions like "why are so many vegetables green?", "What's the difference between brown bread and white bread?", and "Why do beans make you gassy?", cheerful haiku poems and a simple Q&A format make this book a nutritious treat. The information in this book aligns with both the USDA's MyPlate guidelines and the Harvard School of Public Health's Healthy Eating Plate guidelines and back matter includes further information about healthy eating and nutritional guidelines, as well as a glossary.
Our Food Our Right: Recipes for Food Justice
by Community Alliance for Global JusticeThe new 2nd edition of "Our Food, Our Right: Recipes for Food Justice" includes a Foreword by Raj Patel. The book has a focus on “Stories of Change” - stories of successful initiatives locally and globally that are helping to create more sustainable food communities. The texts combine hands-on tools for change with community recipes and political awareness to engage you in joining in the struggle for food justice! Our Food, Our Right promotes community knowledge sharing, self-sufficiency, accessibility, and food justice through a food sovereignty framework. Our Food, Our Right takes you on a journey through many of the current food system's failures, and showcases creative solutions that communities are designing to regain control over their food, and the health of their bodies and neighborhoods. This guide has the tools you need to take back your food choices and stand up for the right of all people to good, healthy, and culturally appropriate food!
Our Founding Foods
by Jane TennantAmerican cuisine has absorbed the best and brightest of every culture world wide, and it all began in the early cookbooks of the eighteenth century.Martha Washington, for instance, our first First Lady, was America's earliest celebrity chef.Her recipe collection was a beloved family heirloom, lent out to friends one receipt at a time. Others followed.In the South, Thomas Jefferson's cousin, Mary Randolph, wrote a best selling cookbook many of whose recipes are still used today.In upstate New York, an enterprising young woman called Amelia Simmons set out the traditional American fare that graced Thanksgiving tables for generations.Her cookbook was said to be the "Second Declaration of Independence, written on a kitchen table."And culinary celebrities kept coming, inspired by the bounty of America's fields and streams and gardens and enriched by the many different ethnic traditions at work over the hearth fires.It is all here in Our Founding Foods: pioneer campfire cookery, the first Mexican American cuisine, the liberated voices of former slave chefs and the Grand Dames of the early cooking schools.Author Jane Tennant presents over 200 recipes drawn from the best early American cookbooks, all written during the first two hundred years of our culinary history.Each recipe is referenced to its original source with biographical notes on the chef who published it.The bibliography to this collection extends back to 1615, when Gervase Markham, a contemporary of William Shakespeare, raved about manchet bread.From that moment forward the text leaps across America's culinary history culminating with the Fannie Farmer Cooking School in Boston in 1903.Along the way, you'll also learn what George Washington offered his guests at Mount Vernon; the favorite ice cream of Thomas Jefferson; how the cooks during the Civil War managed without flour; and the recipe for the illicit candy found in the dorms of Vassar College.Rich with fascinating historical information and stories of American ingenuity in the kitchen, this tour de force is a unique resource for cooks and historians alike.
Our Irish Grannies' Recipes
by Eoin PurcellA heartwarming collection of favorite recipes from real Irish grandmothers. A charming book of Irish recipes sure to bring back memories of warmth, family, and a grandmother's love in the comfort of a delicious meal. From full meals to snack and desserts, we all have recipes that are dear to our hearts, passed on to us from our Irish grannies, granddads, great aunts, and uncles. Submitted online and by mail from people across Ireland, the best of the best authentic Irish recipes have made it into this collection. Favourites include:- Granny's Northern Irish Stuffing- Rachel's Granny's Simple Potato Soup- Ravenscroft Guinness Beef Stew
Our Journey with Food
by Tammera J. KarrOur Journey with Food is intended to provide both historical and nutrition information about the foods we eat and have traditionally eaten as a society. It includes many direct quotes from original case studies, scientific journals, and other reputable sources. All of the research sources are located in the footnotes. Supplementing the text are several historical photographs culled from archives, libraries and museums.
Our Kindred Home: Herbal Recipes, Plant Wisdom, and Seasonal Rituals for Rekindling Connection with the Earth
by Alyson MorganLearn to reconnect with plants and nature for collective healing in a world beset by environmental crisis with this herbalism and eco-activist handbook.&“Breathtakingly beautiful . . . a gentle and welcoming hand offering to guide those of us seeking mindful connection and mutually nurturing paths through life in the Anthropocene.&”—Whitney Leigh Morris, author of Small Space StyleAlyson Morgan, a second-generation Haitian American, grew up feeling disconnected from her roots and suffering from the trauma of racism. To heal herself, she found a connection with the natural world around her: slowing down, respecting the seasons, and growing or foraging plants in her local area. To Alyson, connection with the earth means finding a sense of place and home in an era of stress and overwhelm. Now she shares her methods of homesteading for anyone to practice in their own life. Beautifully photographed, with plant monographs, illustrations, and recipes, Our Kindred Home explores our deep ties to the natural world and offers regenerative and sustainable ways of living. Alyson helps readers better understand the deep grief and systemic harm that stems from disconnection with nature, and provides pathways for healing, such as: • An exploration of ecological grief and its impacts• Information for working with subtle body energy• Tools for observing, identifying, foraging, and cultivating plants• Methods for creating infusions, honeys, vinegars, and oils• More than 80 seasonal and 40 plant monographsWith the whole world in environmental crisis, creating a relationship with the earth that is reciprocal rather than exploitative and understanding our fundamental interconnectedness is more vital than ever. In Our Kindred Home, you'll find everyday ways to connect to the earth for resilience, resistance, liberation, and collective healing.
Our Korean Kitchen
by Jordan Bourke Rejina PyoWINNER OF OBSERVER FOOD MONTHLY'S BEST NEW COOKBOOK AWARD 2016, AND FORTNUM AND MASON'S BEST COOKERY BOOK AWARD 2016OUR KOREAN KITCHEN is a celebration of the food, culture and flavours of Korea, a cuisine that is fast becoming the biggest trend in the culinary world. Capturing this movement, it introduces us to Korean food through a collection of classic and well-loved dishes. Beautifully illustrated throughout, the book will explore the secrets of authentic Korean food. Covering an extensive range of over 100 dishes, from Korean staples such as bibimbap and kimchi to stir-fried spicy squid, sesame & soy-marinated beef and pecan & cinnamon-stuffed pancakes, catering for beginners as well as those with a little more experience of cooking K-Food.Critically acclaimed chef and food writer Jordan and his Korean wife Rejina, provide a cultural history of the food of Korea giving context to the recipes that follow. Through the discussion of Korean culture, dining etiquette, key ingredients and the role of multiple side dishes, readers will be able to prepare and indulge in all aspects of Korean cuisine. There is also an easy to navigate Korean ingredients glossary, as well as menu ideas and information on the Korean meal. Chapters include: Rice and savoury porridgeVegetables, pickles & sidesSoups & stewsPancakes, fritters and tofuNoodlesMeatFishDesserts
Our Korean Kitchen
by Jordan Bourke Rejina Pyo&“[This] collection of hearty recipes is an ode to authentic Korean cooking inspired by the dishes the couple eat at home.&”—The New York Times Winner of Observer Food Monthly&’s Best New Cookbook Award In this beautiful cookbook, critically acclaimed chef and food writer Jordan Bourke and his Korean-born wife, Rejina, provide a cultural history of the food of Korea—along with more than 100 authentic and accessible dishes to make as you explore the ingredients and techniques needed to master Korean cooking. From how to stock a Korean pantry, to full menu ideas, to recipes for every meal and craving, this is the only guide to Korean cooking you&’ll ever need. You&’ll find delicious recipes for Bibimbap, Kimchi Fried Rice, Crispy Chili Rice Cakes, Chicken Dumpling Soup, Seafood & Silken Tofu Stew, Pickled Garlic, Seafood & Spring Onion Pancakes, Shrimp and Sweet Potato Tempura, Knife-cut Noodles in Seafood Broth, Soy-Marinated Crab, Grilled Pork Belly with Sesame Dip, Grilled Beef Short Ribs, Deep Fried Honey Cookies, and so much more! Chapters include: Rice and Savory Porridge * Soups & Stews *Vegetables, Pickles and Sides * Pancakes, Fritters & Tofu * Noodles * Fish * Meat * Dessert &“Brilliantly good.&”—The Sunday Times &“Gorgeous recipes.&”—Nigel Slater, author of Greenfeast
Our Lady of Perpetual Hunger: A Memoir
by Lisa DonovanRenowned southern pastry chef Lisa Donovan's memoir of cooking, survival, and the incredible power in reclaiming the stories of womenNoted chef and James Beard Award-winning essayist Lisa Donovan helped establish some of the South's most important kitchens, and her pastry work is at the forefront of a resurgence in traditional desserts. Yet Donovan struggled to make a living in an industry where male chefs built successful careers on the stories, recipes, and culinary heritage passed down from generations of female cooks and cooks of color. At one of her career peaks, she made the perfect dessert at a celebration for food-world goddess Diana Kennedy. When Kennedy asked why she had not heard of her, Donovan said she did not know. "I do," Kennedy said, "Stop letting men tell your story." OUR LADY OF PERPETUAL HUNGER is Donovan's searing, beautiful, and searching chronicle of reclaiming her own story and the narrative of the women who came before her. Her family's matriarchs found strength and passion through food, and they inspired Donovan's accomplished career. Donovan's love language is hospitality, and she wants to welcome everyone to the table of good food and fairness. Donovan herself had been told at every juncture that she wasn't enough: she came from a struggling southern family that felt ashamed of its own mixed race heritage and whose elders diminished their women. She survived abuse and assault as a young mother. But Donovan's salvations were food, self-reliance, and the network of women in food who stood by her. In the school of the late John Egerton, OUR LADY OF PERPETUAL HUNGER is an unforgettable Southern journey of class, gender, and race as told at table.
Our Lady of Weight Loss
by Janice TaylorAs millions of women can attest, losing weight is hard work, and even the most resolute of dieters often fail. What's missing from nearly every diet program is the support and humor women need to keep on track and lose those pounds for good. Here, Our Lady of Weight Loss--the patron saint of fat removal--comes to the rescue with miraculous motivation for all!In this unique book, Our Lady shares her tried-and-true gospel of weight loss guaranteed to lift readers' spirits and finally make dieting fun. A fat-free, calorie-free, carb-free, guilt-free helping of divine inspiration, Our Lady of Weight Loss is the ultimate cheerleader for women everywhere and the best friend who will keep them on course even when the brownies beckon like a siren. With the help of Our Lady readers will:Stay inspired with "motivational musings" and tipsCurb their cravings and keep their creative appetite satisfied with "pious projects"Confess their chocolate or french fry transgressions and move onIndulge in healthy and simple "righteous recipes"Part art object, part craft project, part bedside companion, and part cookbook, Our Lady of Weight Loss is perfect for any woman following a diet program and still searching for her "thinner core." Quirky and soulful, with gorgeous four-color artwork throughout, this book will keep readers laughing on the rocky road to sveltesville and change their relationship with food forever.
Our Little Kitchen
by Jillian TamakiA picture book about a lively evening in a community kitchen from Governor General’s Award–winning author and illustrator Jillian Tamaki. Tie on your apron! Roll up your sleeves! Pans are out, oven is hot. The kitchen’s all ready, Where do we start?In this lively, rousing picture book from Caldecott Honoree Jillian Tamaki, a crew of resourceful neighbours come together to prepare a meal for their community. With a garden full of produce, a joyfully chaotic kitchen and a friendly meal shared at the table, Our Little Kitchen is a celebration of full bellies and people looking out for one another. Includes two recipes and an author’s note about the volunteering experience that inspired the book. Key Text Features illustrated recipes author's note speech bubbles Correlates to the Common Core State Standards in English Language Arts: CCSS.ELA-LITERACY.RL.1.4 Identify words and phrases in stories or poems that suggest feelings or appeal to the senses. CCSS.ELA-LITERACY.RL.2.4 Describe how words and phrases (e.g., regular beats, alliteration, rhymes, repeated lines) supply rhythm and meaning in a story, poem, or song.
Our Sustainable Table: Essays
by Edited by Robert Clark with an Introduction by Mary BerryIn this collection of thirteen provocative essays, Wendell Berry discusses the pleasures of eating. Gretel Ehrlich describes her struggle to produce clean, lean beef on her ranch in Wyoming. Frances Moore Lappe sets for her vision of a system that is environmentally, economically, and culturally sustainable. Wes Jackson condemns the shortsighted bottom line goals of modern agribusiness. Alice Waters recounts the early days of her famous Bay Area restaurant's painstaking pursuit of a supply chain of reliably good ingredients, and Gary Nabhan discusses food, health and Native American agriculture. They are joined by Bruce Brown, Edward Behr, Paul Gruchow, Mark Kramer, Anne Mendelson and Will Weaver.In this remarkable collection, these essays link a decline in the quality of food with a historical deterioration of the quality of American farm life, while making it clear that "food that tastes good and is good for you is not just a private indulgence but a force for sustaining families and communities."First published by The Journal of Gastronomy, it is a pleasure to see this seminal, groundbreaking anthology back into print, now with a new introduction by Mary Berry, founding directory of the Berry Center.
Our Syria: Recipes from Home
by Dina Mousawi Itab AzzamSyria is where food, memory, and resilience collide: recreate the flavors of this beautiful country in Our Syria, for delicious meals anywhere in the world. Syria has always been the meeting point for the most delicious flavors from East and West, where spices and sweetness collide. Even now, in possibly the country's darkest hour, Syrian families in tiny apartments from Beirut to Berlin are searching out the best tomatoes, lemons, pomegranates, and parsley to evoke the memory of home, keeping their treasured food history alive across continents.Friends and passionate cooks Itab and Dina met Syrian women in the Middle East and Europe to collect together the very best recipes from one of the world's greatest food cultures. They spent months cooking with them, learning their recipes and listening to stories of home. Recipes like the following elicit vibrant images of an ancient culture: Hot Yogurt Soup Fresh Thyme and Halloumi Salad Lamb and Okra Stew Chicken Shawarma Wraps Semolina and Coconut CakeOur Syria is a delicious celebration of the unique taste, culture, and food of Syria-and a celebration of everything that food and memory can mean to an individual, to a family, and to a nation.