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Taste of Home: Freezer Pleasers Cookbook
by Taste Of HomeThis collection of 325 recipes gives home cooks everything they need to make the perfect meal and freeze larger batches to be enjoyed throughout the week.
Taste of Home: Fresh & Easy
by Taste Of HomeToday's family cooks take advantage of healthy vine-ripe vegetables, sweet fruits and savory herbs... but they also keep meal prep simple. Now you can do the same with the hundreds of garden-great recipes in Fresh & Easy! Enjoy the flavor of robust vegetables and succulent fruit--no matter what the season! From apples to zucchini, and from appetizers to zesty desserts, Fresh & Easy brings a harvest of flavor to your table every day. IT'S A CINCH TO SERVE DISHES WITH HOMEGROWN FLAIR USING THIS BOOK'S: 390 effortless recipes featuring fresh vegetables, fruits and herbs; Handy prep and cook timelines; No-fuss extra-quick dishes.
Taste of Home: Grill It!
by Taste Of Home77% of all Americans own an outdoor grill , and with more people cooking at home these days, grilling and barbecuing are on the rise. Taste of Home Grill It! offers over 300 family-favorite recipes assembled from the Taste of Home magazine.Over 300 full-color photographs showcase many of the finished dishes, along with a sidebar that identifies the source of the recipe plus a short anecdote or family remembrance. Helpful grids on Marinating Meat, Preventing Flare-ups, Cleanup Tips, and more are scattered throughout to assure perfect meals. Plus some recipes provide Nutritional Analysis and Diabetic Exchanges, indicating which recipes use less fat, sugar, and salt to help maintain a healthy diet. Put on your apron and mitt and try one of these: Steak and Portobello Sandwiches Barbecue Jack Chicken Ribs with a Kick Sweet Mustard Chops Grilled Asparagus Pizzas Sweet and Spicy Roasted Corn Chocolate Panini Gingered Pumpkin CustardWhether you're a novice outdoor cook or an aspiring grill master, this collection of one of North America's favorite pastimes will be your guide to foolproof grilling and barbecuing.
Taste of Home: Market Fresh Cookbook
by Taste Of HomeWhether you rely on fresh produce from your grocer or grow it yourself, you'll harvest a bounty of compliments whenever you serve these kitchen-tested delicious dishes. Sweet, succulent fresh fruits and vegetables can be used to bring versatility to your cooking, and fresh herbs add a bit of spice. This unique volume of more than 350 kitchen-tested recipes is guaranteed to give you new, fresh ideas for preparing mouth-watering meals with healthy ingredients. Illustrated with more than 225 photographs, you are sure to find just the right recipes to please even the fussiest eaters in your family. You'll find soups and salads, main and side dishes, and desserts, which are sure to become family favorites that you'll make over and over again. Eat healthy and put real snap into your meals with crisp, tasty, fresh fruits and vegetables and herbs that are naturally high in vitamins and minerals. Each recipe is garnished with a short anecdote-"quotes from the cook"-so using this book is like sharing recipes with a good friend. Whether you are using homegrown fruits, vegetables, and herbs or the abundant supply of fresh produce available at your local market, you can enjoy the taste of summer throughout the year with the delicious recipes in this book.
Taste of Home: New Quick & Easy Favorites
by Taste Of HomeBased on the success of the best-selling Comfort Food Diet Cookbook and the Comfort Food Diet Family Classics Collection, Taste of Home is excited to bring you the brand-new time-saving edition, The Comfort Food Diet, New Quick and Easy Favorites! Inside you'll find 380 mouthwatering recipes that will satisfy your cravings in a healthy way. You can induldge in hearty casseroles, creamy pastas, crunchy snacks -even rich tasting desserts--and still lose weight! And you can cut back on the time you spend in the kitchen, since more than a third of the recipes are quick and easy to prepare. The diet is simple. Inside you'll discover a 6-week meal plan that counts up the calories for you. Each day you'll find breakfast, lunch, and dinner menus that keep your weight-loss goals in focus. The plan even includes snacks and desserts. Each recipe features prep and cook times so you can make dishes that fit your family's schedule. The slow-cooker and 20-minute or less prep chapters will save you time in the kitchen while the 8-ingredients or less chapter will save you time at the store. Also included are motivational "before and after" weight loss stories and tips from followers of the diet on how they get the most from the program, their weight-loss strategies and advice.
Taste of Home: Potluck!
by Taste Of HomeWhether attending or hosting a potluck dinner, a family reunion, bake sale, or church picnic, you'll find the perfect carry-in with Taste of Home Potluck! These recipes serve 10 or more, travel well, and make welcome contributions to bring-a-dish gatherings. With recipes like: Firefighter's Chicken Spaghetti Baked Pork Chimichanga Kentucky Grilled Chicken Flavorful Southwestern Chili Antipasto Picnic Salad Honey-Mustard Potato Salad Shredded Beef Sandwiches Winter Harvest Vegetable Soup Chocolate Chip Cinnamon Rolls Triple Layer Brownie Cake Lemon-Lime Bars
Taste of Home: Slow Cooker
by Taste Of HomeThere's nothing like the aroma of a home-cooked dinner welcoming you at the door. Preparing those mouthwatering meals is a snap with the 325 comforting recipes in Taste of Home Slow Cooker. With a just a hint of planning, an incredible meal can simmer to perfection on its own while you're at work, running errands, or spending time with the family. Best of all, most of the entrees are meal-in-one specialties, so you can set dinner on the table in a flash. Chapters include recipes for: Snacks & Beverages: Cherry Cola Chocolate Cake, Warm Pomegranate Punch, Slow Cooker Mexican Dip Beef, Pork, and Poultry: Texas-Style Beef Brisket, Asian Pork Roast, Prosciutto Chicken Cacciatore Soups, Sides, Pasta & More: Cincinnati Chili, No-Fuss Potato Soup, Everything Stuffing, Shrimp Marinara And because it's Taste of Home, you'll also find: A beginner-friendly overview of the basics of slow cooking Easy-to-follow directions with cooking tips throughout Prep/Cook times Recipes made with everyday ingredients
Taste of Honey: The Definitive Guide to Tasting and Cooking with 40 Varietals
by Marie SimmonsA comprehensive cookbook and guide to honey “packed with good recipes [from] one of the absolute best food writers around” (Mollie Katzen, author of Moosewood Cookbook). Honey is a lot like olive oil: How do you know what type to select at the farmers’ market or store? Are all honey bears created equal? What makes one variety different from another? Which is better for baking or best for savory dishes? Why is one darker than another, and what does that mean? These questions and more are answered in Taste of Honey. Marie Simmons reveals the life of a bee, and how the terroir of its habitat influences both the color and flavor of the honey it produces. Then she explains how these flavor profiles are best paired with certain ingredients in over sixty sweet and savory recipes including: Snacks and Breakfast: Flatbread with Melted Manchego, Rosemary and Honey; Honey, Scallion and Cheddar Scones; Honey French Toast with Peaches with Honey and MintMain Dishes: Crispy Coconut Shrimp with Tangy Honey Dipping Sauce; Salmon with Honey, Miso and Ginger Glaze; Baby Back Ribs with Chipotle Honey Barbecue SauceSalads and Vegetable Side Dishes: Pear, Stilton and Bacon Salad with Honey Dressing and Honey Glazed Pecans; Mango and Celery Salad with Honey and Lime Dressing; Roasted Eggplant Slices with Warmed Feta and Honey DrizzleSweets: Honey Pear Tart with Honey Butter Sauce; Chunky Peanut Butter and Honey Cookies; Honey Zabaglione; Honey Panna Cotta; Micki’s Special Honey Fudge Brownies Each recipe includes a guide for the type of honey that will work best with it, and ideas to experiment with. In addition, there are fast, simple things to do with honey at the end of each recipe chapter; a glossary covering forty different varietals of honey; information about its healing properties; and tidbits about bees and honey through history. Photos by Meg Smith capture the intimate life of the bee and its activity producing honey—along with the gorgeous food you can make with it. “Holy honey! Taste of Honey, with its lush photos and delectable recipes, not only teaches how to best use single-origin honey in the kitchen, it reminds us that honey is an almost magical substance, connecting us to our landscape, and to the hardworking honey bee. Marie Simmons’s book has made robbing the hive even sweeter.” —Novella Carpenter, author of Farm City“I’m a honey collector, too, but unlike Marie, I tend to stick to a drizzle of honey over cheese, toast, or hot cereal and the occasional dessert. There are so many more ideas here for using honey . . . And I do hope that the appeal of honey itself with lead us to care more for our struggling bee populations.” —Deborah Madison, author of Local Flavors
Taste of Honey: The Definitive Guide to Tasting and Cooking with 40 Varietals
by Marie SimmonsA comprehensive cookbook and guide to honey “packed with good recipes [from] one of the absolute best food writers around” (Mollie Katzen, author of Moosewood Cookbook). Honey is a lot like olive oil: How do you know what type to select at the farmers’ market or store? Are all honey bears created equal? What makes one variety different from another? Which is better for baking or best for savory dishes? Why is one darker than another, and what does that mean? These questions and more are answered in Taste of Honey. Marie Simmons reveals the life of a bee, and how the terroir of its habitat influences both the color and flavor of the honey it produces. Then she explains how these flavor profiles are best paired with certain ingredients in over sixty sweet and savory recipes including: Snacks and Breakfast: Flatbread with Melted Manchego, Rosemary and Honey; Honey, Scallion and Cheddar Scones; Honey French Toast with Peaches with Honey and MintMain Dishes: Crispy Coconut Shrimp with Tangy Honey Dipping Sauce; Salmon with Honey, Miso and Ginger Glaze; Baby Back Ribs with Chipotle Honey Barbecue SauceSalads and Vegetable Side Dishes: Pear, Stilton and Bacon Salad with Honey Dressing and Honey Glazed Pecans; Mango and Celery Salad with Honey and Lime Dressing; Roasted Eggplant Slices with Warmed Feta and Honey DrizzleSweets: Honey Pear Tart with Honey Butter Sauce; Chunky Peanut Butter and Honey Cookies; Honey Zabaglione; Honey Panna Cotta; Micki’s Special Honey Fudge Brownies Each recipe includes a guide for the type of honey that will work best with it, and ideas to experiment with. In addition, there are fast, simple things to do with honey at the end of each recipe chapter; a glossary covering forty different varietals of honey; information about its healing properties; and tidbits about bees and honey through history. Photos by Meg Smith capture the intimate life of the bee and its activity producing honey—along with the gorgeous food you can make with it. “Holy honey! Taste of Honey, with its lush photos and delectable recipes, not only teaches how to best use single-origin honey in the kitchen, it reminds us that honey is an almost magical substance, connecting us to our landscape, and to the hardworking honey bee. Marie Simmons’s book has made robbing the hive even sweeter.” —Novella Carpenter, author of Farm City“I’m a honey collector, too, but unlike Marie, I tend to stick to a drizzle of honey over cheese, toast, or hot cereal and the occasional dessert. There are so many more ideas here for using honey . . . And I do hope that the appeal of honey itself with lead us to care more for our struggling bee populations.” —Deborah Madison, author of Local Flavors
Taste of Naples: Neapolitan Culture, Cuisine, and Cooking (Big City Food Biographies)
by Marlena Spieler&“A love letter to the history, traditions and culinaria of one of the richest and most complex regions of Italy.&” —Stanley Tucci In other places, it might seem trite or cliché to say that love is an essential component of cooking, food, and dining. But in the shadow of a still-fuming Vesuvio, the love of everyday life is palpable in Naples: that passion for life is the spirit that guides Neapolitan cuisine. You can taste it in everything. In this tantalizing tour of the culture and cuisine of Napoli, Marlena Spieler reveals the tastes, sights, and sounds of the city and surrounding area (including its islands) in gorgeous detail. Using her own experiences and conversations with others, both tourists and residents alike, she offers us the rich history of this unique culture and cuisine. &“Part travel guide, part cook's memoir, this charming little book delivers a true taste of a quirky, elusive city.&” —Barbara Fairchild, former editor-in-chief of Bon Appetit &“This book ought to come with bread, to sop up the extra goodness sloshing over the sides.&” —Clark Wolf, author of American Cheeses, restaurant consultant, food writer &“Traipsing through the foodways of Naples with the legendary Marlena Spieler is pure joy.&” —Tia Keenan, author of The Art of the Cheese Plate and cheese columnist for The Wall Street Journal &“Marvelous to read and a joy to cook from.&” —Julia della Croce, Italian food expert and James Beard award winning author of Italian Home Cooking &“[Spieler&’s] enthusiasm and knowledge will likely inspire travelers to Italy to add a stop on their trip.&” ―Publishers Weekly
Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan
by Naomi DuguidWinner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.
Taste of Portugal: A Voyage of Gastronomic Discovery Combined with Recipes, History and Folklore.
by Edite VieiraA revelatory collection of mouthwatering recipes and fascinating anecdotes about the singular cuisine and storied history of Portugal. Revised and updated, this authoritative and fascinating cookbook traces the legacy of Portugal’s culinary excellence from medieval to modern times through a collection of recipes that are unforgettable, accessible, and completely authentic—all interwoven with a rich pageant of historical context. From simple and wholesome peasant fare to elaborate celebratory meals, ingredients include salt cod (bacalhau) in all its myriad variations, cumin and oranges redolent of the country’s voyaging past, and green coriander as the cuisine’s main flavoring herb. A vibrant Mediterranean cuisine alive with a vast global influence, poet and journalist Edite Vieira brings classic and modern Portuguese recipes to the modern dining experience.
Taste of Tremé: Creole, Cajun, and Soul Food from New Orleans' Famous Neighborhood of Jazz
by Todd-Michael St. Pierre“Stuffed with doable recipes, from breakfast right on through to dinner, dessert, and cocktails . . . packed with the flavor and soul of the city.” —The Christian Science MonitorIn Tremé, jazz is always in the air and something soulful is simmering on the stove. This gritty neighborhood celebrates a passion for love, laughter, friends, family and strangers in its rich musical traditions and mouth-watering Southern food. Infuse your own kitchen with a Taste of Tremé by serving up its down-home dishes and new twists on classic New Orleans favorites like:Muffuletta SaladChargrilled OystersCrawfish and Corn BeignetsShrimp and Okra HushpuppiesChicken and Andouille GumboRoast Beef Po’ BoyCreole Tomato Shrimp JambalayaBananas FosterIncluding fascinating cultural facts about the music, architecture and dining that make up Tremé, this book will have your taste buds tapping to the beat of a big brass band.“Explores one of the most famous neighborhoods of New Orleans through recipes, photographs, vignettes, and quotations . . . a celebration of everything that New Orleans has to offer, including food, music, architecture, and more.” —FaveSouthernRecipes
Taste of the Nation: The New Deal Search for America's Food
by Camille BeginDuring the Depression, the Federal Writers' Project (FWP) dispatched scribes to sample the fare at group eating events like church dinners, political barbecues, and clambakes. Its America Eats project sought nothing less than to sample, and report upon, the tremendous range of foods eaten across the United States. Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP's vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American."
Taste of the Town
by Jr Rosenthal Bryan Jaroch Todd BlackledgeCollege football culture is captured through the food, small town characters, and college life that makes Saturdays in autumn something fans look forward to every year. In TASTE OF THE TOWN, Todd Blackledge, host of the enormously popular ESPN segment "Taste of the Town," focuses on popular college towns by telling you where to eat, what to eat, and great stories about college football traditions across America. With over 100 recipes from the chefs of the featured restaurants and the coach (or wife) of the hometown team you will be left hungry and excited to try out the popular football food for yourselves! Behind-the-scenes photos, shot on location, enhance the energy of the fun and food featured in each town. This book about football, food, and college culture showcases the coaches, players, chefs, and rabid fans who regularly join together to talk about their common passion.
Taste's Good!
by Kathleen Weidner ZoehfeldEach food has its own special flavor. Why is it so easy for you to tell so many foods apart?
Taste, Memory: Forgotten Foods, Lost Flavors, and Why They Matter
by David BuchananTaste, Memory traces the experiences of modern-day explorers who rediscover culturally rich forgotten foods and return them to our tables for all to experience and savor.In Taste, Memory author David Buchanan explores questions fundamental to the future of food and farming. How can we strike a balance between preserving the past, maintaining valuable agricultural and culinary traditions, and looking ahead to breed new plants? What place does a cantankerous old pear or too-delicate strawberry deserve in our gardens, farms, and markets? To what extent should growers value efficiency and uniformity over matters of taste, ecology, or regional identity?While living in Washington State in the early nineties, Buchanan learned about the heritage food movement and began growing fruit trees, grains, and vegetables. After moving home to New England, however, he left behind his plant collection and for several years stopped gardening. In 2005, inspired by the revival of interest in regional food and culinary traditions, Buchanan borrowed a few rows of growing space at a farm near his home in Portland, Maine, where he resumed collecting. By 2012 he had expanded to two acres, started a nursery and small business, and discovered creative ways to preserve rare foods. In Taste, Memory Buchanan shares stories of slightly obsessive urban gardeners, preservationists, environmentalists, farmers, and passionate cooks, and weaves anecdotes of his personal journey with profiles of leaders in the movement to defend agricultural biodiversity.Taste, Memory begins and ends with a simple premise: that a healthy food system depends on matching diverse plants and animals to the demands of land and climate. In this sense of place lies the true meaning of local food.
Taste: A Book of Small Bites (No Limits)
by Jehanne DubrowTaste is a lyric meditation on one of our five senses, which we often take for granted. Structured as a series of “small bites,” the book considers the ways that we ingest the world, how we come to know ourselves and others through the daily act of tasting.Through flavorful explorations of the sweet, the sour, the salty, the bitter, and umami, Jehanne Dubrow reflects on the nature of taste. In a series of short, interdisciplinary essays, she blends personal experience with analysis of poetry, fiction, music, and the visual arts, as well as religious and philosophical texts. Dubrow considers the science of taste and how taste transforms from a physical sensation into a metaphor for discernment.Taste is organized not so much as a linear dinner served in courses but as a meal consisting of meze, small plates of intensely flavored discourse.
Taste: A Literary History
by Denise GiganteWhile most accounts of aesthetic history avoid the gustatory aspects of taste, this book rewrites standard history to uncover the constitutive and dramatic tension between appetite and aesthetics at the heart of British literary tradition. From Milton through the Romantics, the metaphor of taste serves to mediate aesthetic judgment and consumerism, gusto and snobbery, gastronomes and gluttons, vampires and vegetarians, as well as the philosophy and physiology of food. The author advances a theory of taste based on Milton's model of the human as consumer (and digester) of food, words, and other commodities--a consumer whose tasteful, subliminal self remains haunted by its own corporeality. Radically rereading Wordsworth's feeding mind, Lamb's gastronomical essays, Byron's cannibals and other deviant diners, and Kantian nausea, Taste situates Romanticism as a period that naturally saw the rise of the restaurant and the pleasures of the table as a cultural field for the practice of aesthetics.
Taste: My Life Through Food
by Stanley TucciINSTANT NEW YORK TIMES BESTSELLER Named a Notable Book of 2021 by NPR and The Washington Post From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen.Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them. Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York; preparing for and shooting the foodie films Big Night and Julie & Julia; falling in love over dinner; and teaming up with his wife to create meals for a multitude of children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burned dishes, is as heartfelt and delicious as the last. Written with Stanley&’s signature wry humor, Taste is for fans of Bill Buford, Gabrielle Hamilton, and Ruth Reichl—and anyone who knows the power of a home-cooked meal.
Taste: Surprising Stories and Science About Why Food Tastes Good
by Barb StuckeyWhether it&’s a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good—now here&’s the amazing story behind why you love some foods and can&’t tolerate others.Through fascinating stories from Barb Stuckey—a seasoned food developer to whom food companies turn for help in creating delicious new products—you&’ll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You&’ll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique &“taster type&” and to learn why you react instinctively to certain foods. You&’ll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste—a calorie-free way to get more pleasure from every bite.
Tasteful: Flavoursome food to share with style at your table
by Naomi CrisanteAward-winning recipe writer, educator, stylist and TV chef, Naomi Crisante, presents her collection of good-looking and great-tasting dishes designed to unleash the creative cook within you. With over 100 flavoursome life-tested recipes inspired by the cuisines of the Mediterranean, Tasteful is set to elevate your culinary skills and have you cooking with newfound pleasure. Travel in the comfort of your kitchen and explore new dishes, techniques and exciting flavours from Greece, Italy, France, Spain, Morocco, Egypt, Lebanon and Turkey. With its impeccable seasonal recipes, helpful cooking tips, styling suggestions and evocative imagery, Tasteful will help you cook with confidence, style your table with elegance and ease, and serve generous meals with an excellence you can be proud of. Savour magical moments and bring everyone together at your table to create memories that will last a lifetime.Tasteful includes recipes for real food, for real people, juggling real lives Naomi invites you to unleash your culinary creativity and learn to cook tastefully! Learn to cook good-looking, great-tasting dishes that you will be proud to share Explore 100+ reliable, life-tested recipes with a Mediterranean twist Get tips on how to style and plate up each dish Build your cooking creativity, techniques and repertoire &“Make yourself comfortable, open Naomi&’s book and allow yourself to be transported to a world of beautiful food that will inspire you in your future cooking adventures.&” — Gabriel Gaté Learn more about Naomi Crisante at foodcentric.com.au
Tastemaker: Cooking with Spice, Style & Soul
by Scot LouieEnjoy this delicious collection of 80+ elevated yet accessible recipes to upgrade your next gathering. Celebrity stylist and creator of DinnerPlus, Scot Louie, shares his fresh take on fusing classic soul food with Jamaican cuisine for truly unforgettable meals.Elevate your everyday dishes with this collection of soul-filling recipes from celebrity stylist and creator of DinnerPlus, Scot Louie. Whether you are planning a chic dinner party with your friends, a cozy dinner for two, or a delightful family brunch, Tastemaker is guaranteed to have the perfect dish for every occasion. Scot Louie fuses his Jamaican roots with traditional soul food cooking to offer a stunning journey for your tastebuds. Follow along as these pages inspire you to enjoy the process of cooking, with reminders to pour your favorite drink, turn on your favorite song, and transform cooking from a daunting task to an enjoyable experience. Tastemaker will help you find your own style and confidence in the kitchen with exciting dishes that make you proud of your final product, leaving you eager to savor each bite and feed every corner of your soul. Taste and flavor are abundant in dishes like Honey Butter Cornbread Waffles, Garlic & Lemon Pepper Lamb Chops, Blueberry Compote Crunch Cake, and so many more. There is also a section dedicated to creating the viral, delectable Soul Bowl that is sure to leave you saying, oh wow. Elevated, flavorful, and lavish meals are now right at your fingertips on each page of Tastemaker: Cooking with Spice, Style & Soul. COOK WITH SCOT LOUIE: Oh Wow! Each recipe comes directly from the tastemaker himself. Follow along with the viral influencer to create and enjoy post-worthy meals in your own home. 80+ FLAVOR-FILLED RECIPES: Over 80 recipes with various exciting tastes and flavors to ensure no more boring meals. Cook your way through the book and find your favorites, from exquisite breakfast, lunch, and dinner recipes to scrumptious desserts and refreshing cocktails! TASTEMAKER TIPS: Follow exclusive Tastemaker tips throughout the book. These tips are Scot&’s extra insight on preparing to entertain guests, seasoning your dishes to perfection, repurposing leftovers, and more. THE PERFECT GIFT: With its hardbound cover and vibrant full-page photography, Tastemaker is the perfect gift for the foodies in your life. A chic cookbook to display in your kitchen when it&’s not in use.
Tastes Like Chicken: A History of America's Favorite Bird
by Emelyn RudeFrom the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary. How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did. Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise? Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today. In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.
Tastes Like Cuba
by Eduardo Machado Michael DomitrovichBorn into a well-to-do family in Cuba in 1953, Eduardo Machado saw firsthand the effects of the rising Castro regime. When he and his brother were sent to the United States on one of the Peter Pan flights of 1961, they did not know if they would ever see their parents or their home again. From his experience living in exile in Los Angeles to becoming an actor, director, playwright and professor in New York, Machado explores what it means to say good-bye to the only home one’s ever known, and what it means to be a Latino in America today. Filled with delicious recipes and powerful tales of family, loss, and self discovery, Tastes Like Cuba delivers the story of Eduardo’s rich and delectable life—reminding us that no matter where we go, there is no place that feels (and tastes) better than home. .