- 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 Grows
by Sarah M. WhiteWhen you&’re a kid, it&’s hard to know where food comes from—it usually just shows up! In this tasty, educational seed-to-table journey, kids will explore how favorite foods like strawberries, tomatoes, asparagus, and corn grow.With vibrant illustrations and simple explanations, Our Food Grows shows how fruits, vegetables, and grains make their way from the farm to our plates. Perfect for curious kids and budding gardeners, this engaging introduction to where our food comes from reveals the magic of growing your own garden.Whether you're teaching children about healthy eating or inspiring them to get their hands dirty in the garden, this book is a delightful way to spark their interest in the natural world and the food they eat.• An Early Food Education—Simple, easy-to-understand explanations of how food grows and gets to the table. • Connect with the Environment—Bright, collage-based illustrations help children understand and respect the natural world around them. • Develop Healthy Eating for Life—Create positive attitudes towards food at an early age to establish lifelong healthy eating habits.Help kids explore the roots of their favorite foods with this gentle, beautifully illustrated book about how food grows and the pleasures of healthy eating.
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 South: Black Food Through My Lens - A Cookbook
by Ashleigh ShantiONE OF THE BEST COOKBOOKS OF THE YEAR: Washington Post, Bon Appetit, Food & Wine, Forbes, EATER, Smithsonian Magazine, Library Journal • ONE OF THE BEST BOOKS TO GIFT: The Strategist, DominoRaised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we&’ve come to believe. While hot buttered cast-iron-pan cornbread and crunchy, juicy, lard-fried chicken have their roles to play, they are far from the entire story. The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions, each with its own distinct flora and fauna, dialects, traditions, and dishes. In Our South, Ashleigh takes you through the five regions closest to her heart, beginning with a glimpse of mountain life in the Backcountry through recipes like Fish Camp Hush Puppies and quail spiked with black pepper. A swing over to the coastal Lowcountry fills your plate with smoky grilled oysters and benne seed–topped crab toasts. Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads. Lowlands nods to the diversity of food cultures that meet in the region, where Ashleigh grew up eating noodle dishes like Virginia yock alongside Southern classics like Brunswick stew. The book culminates in Homeland, with foods that share what it&’s like to cook—and live—as a Black Southern chef now. Long before competing on Top Chef and earning a coveted James Beard Award Rising Star Chef nomination for her cooking at Asheville, North Carolina&’s Benne on Eagle, Ashleigh shelled boiled peanuts and coveted the jars of pickles in her great-aunt Hattie Mae&’s larder. In high school, she pored over food and travel magazines and marveled at how her mother never failed to put a hot meal on the table, whether instant grits or slowly cooked celebration dishes. After spending a gap year in Nairobi and graduating from culinary school, Ashleigh entered the restaurant world, bartending, catering, teaching, and staging. She rekindled her connection to the cuisine of her roots before opening her own restaurant, Good Hot Fish, named for a phrase her ancestors would shout to draw in customers. Our South takes readers on a mouthwatering journey through Appalachia and beyond, revealing the depth and diversity of Southern cooking through the eyes of a rising culinary star. Perfect for fans of other regional Southern cookbooks like the Mosquito Supper Club cookbook or soul food cookbooks like Jubilee, Our South stands as a testament to the rich tapestry of Black culinary traditions, offering a contemporary exploration of Black Southern foodways that's both personal and universal.