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Rolling Prairie Cookbook: Over 130 Recipes Celebrating Fresh Produce
by Nancy O'ConnorNow that you're getting all that fresh produce every week from your local subscription farm, how are you going to use it? The original recipes in the Rolling Prairie Cookbook were developed for members of a CSA alliance and distributed each week with their produce. This delightful cookbook celebrates fresh seasonal fruits and vegetables with simple yet elegant recipes. Never again will your exuberant greens, exotic kohlrabi, and exhilarating herbs go to waste! And Rolling Prairie Cookbook will show you how to take advantage of those luscious berries, melons, tomatoes, leeks, sweet peppers, snow peas. . . in their harvest prime. You don't have to be a member of a subscription farm to benefit from this book -- all the better if you are -- just a lover of fresh fruits and vegetables
The Rom Com Cookbook
by Tara TheoharisThe Rom Com Cookbook lets you "have what she's having" and so much more when you dish up your favorite rom-com movie moments with recipes inspired by Crazy Rich Asians, The Wedding Planner, Legally Blonde, Bridesmaids, Love Actually, The Princess Bride, and many, many more. Featuring meat-cute meals and meet-cute moments from over 50 films that you can share with friends, rivals, crushes, and unrequited lovers.Inspired by some of the greatest romantic comedies of all time, The Rom Com Cookbook brings you closer to your favorite movie moments with &“meat cute&” dishes, cocktail hour delights, the morning after breakfasts, long-term relationship entrees, break-up desserts, and holiday-inspired recipes. Perfect for dinner dates and movie marathons, this light-hearted, yet sassy, cookbook features easy-to-follow recipes even if you&’re a klutz in the kitchen. With ingredients found at your local grocery store, and notes for altering recipes for various dietary restrictions, these dishes are the perfect way to turn enemies into lovers! Bring your most cherished rom-coms into the kitchen with the beautiful food photography and original illustrations that bring a fresh take on scenes from your favorite films! FILM TO TABLE: Create Macadamia Nut Pancakes (50 First Dates), Moonstruck Eggs (Moonstruck), Nigel&’s Brie (10 Things I Hate About You), Blue Soup (Bridget Jones&’s Diary), Guilt-Free Pizza Margherita (Eat Pray Love), Cher-Proof Cookie Log (Clueless), Sam&’s Birthday Cake (Sixteen Candles), Thirty, Flirty, & Thriving Daiquiri (13 Going on 30), and many, many more delicious recipes! FALL IN LOVE: Featuring fabulous food photography that brings your favorite movie scenes right into your home and onto your dining room table! KITCHEN COMFORTS: Author Tara Theoharis creates approachable, easy-to-follow recipes for all skill-levels. Enter the kitchen with a fellow rom-com fan—Theoharis begins each recipe with an introduction to set the stage before you set the table . . . or the TV tray.
A Roma Com Carinho
by D. P. Rosano"Rosano cria mistérios com o conhecimento privilegiado, a delicadeza e o talento do escritor de vinhos, alimentos e viagens que ele é. E tudo se passa na Itália." - Ambassador Magazine Alguma memórias nunca são esquecidas. EnquantoTamara descobre os charmes de Roma nos braços de sue primeiro amor, as vistas, as comidas e os vinhos a levam para longe. Giorgio muda a forma como ela pensa sobre a vida. Décadas podem passar - casamentos, mortes e famílias podem intervir - mas os bons momentos ficam para sempre em seu pensamento. E bem quando Tamara acha que havia esquecido Giorgio, eles se encontram novamente... e a vida deles muda para sempre.
Romaine Wasn't Built in a Day: The Delightful History of Food Language
by Judith TschannPerfect for readers of Susie Dent and Mark Forsyth, and fans of QI. All food has a story, reaching as far back into history as language itself. As languages followed and reflected the tides of civilizations, food language came to represent some of the highs and lows of how humans communicate: from the highbrow 'Chateauneuf du Pape: (the Pope's new castle)' to the 'nun's farts' of Jamaica (also known as 'beignets').Chock full of food puns, linguistic did-you-knows and delectable trivia, Romaine Wasn't Built in A Day is your go-to gift for your trivia nerds, your history buffs, your crossword fiends, and your Scrabble diehards. This is the surprising and hilarious history of food, told through the lens of the fascinating evolution of language.
Romaine Wasn't Built in a Day: The Delightful History of Food Language
by Judith TschannA surprising and hilarious history of the language of food. Perfect for readers of Susie Dent and Mark Forsyth, and fans of QI. All food has a story, reaching as far back into history as language itself. As languages followed and reflected the tides of civilizations, food language came to represent some of the highs and lows of how humans communicate: from the highbrow 'Chateauneuf du Pape: (the Pope's new castle)' to the 'nun's farts' of Jamaica (also known as 'beignets').Chock full of food puns, linguistic did-you-knows and delectable trivia, Romaine Wasn't Built in A Day is your go-to gift for your trivia nerds, your history buffs, your crossword fiends, and your Scrabble diehards. This is the surprising and hilarious history of food, told through the lens of the fascinating evolution of language.(p) 2023 Hachette Book Group
Romancing the Stove: Celebrated Recipes and Delicious Fun for Every Kitchen Goddess (Celebrated Recipes And Delicious Fun For Every Kitchen Godde Ser.)
by Margie Lapanja“New Age philosophy illumines every page of this unique cookbook . . . Lapanja wants cooks to follow wherever their imaginations lead.” —BooklistA lively and delectable tribute to the sensuous arts of cooking, loving, and living, Romancing the Stove is sure to stir the senses, and tickle the taste buds! Combining crowd-pleasing original recipes, mythology, and fail-safe trade secrets, chef and culinary courtesan Margie Lapanja (famous for her Cowboy Cookie recipe—revealed for the first time in this book) has concocted the most unique, engaging collection of mouth-watering menus and fun stories.Romancing the Stove is a delicious read, filled with goddess tales, practical tips, fascinating food facts, divine dishes, and a fine seasoning of quotes. Lapanja reveals the pleasure of the table for everyone from skilled gourmets to the ultimate kitchen klutz. Recipes include dishes as diverse as classic Pain Perdu (known to the French as “Lost Bread”)—a resourceful resolution for those unloved loaves that were destined to go stale—to Love Apple Linguine and Deepest, Darkest Devil’s Food Cake.“A cookbook that happens to contain a bit of magic. It’s the most delicious book on this list . . . I’ve been making Margie’s Cowboy Cookies (page 60) for almost two decades.” —Witchyography, “6 Great Books on Kitchen Witchery”
Rookie Cooking: Every Great Cook Has to Start Somewhere
by Chef Jim EdwardsIt’s never too early - or too late - to learn how to cook. Jim Edwards, the culinary director and head trainer at the Chef Central culinary superstore, shares tips and techniques for anyone just starting out in their cooking career, and for those who already cook but struggle with it. In Rookie Cooking, Jim shares with you the secrets of preparation - such as setting up your materials ahead of time. <p><p> He’ll walk you through the essential tools everyone needs, as well as the staples all cooks should have on hand.Rookie Cooking will help you develop a repertoire of go-to dishes that you will enjoy both eating and preparing. The book shares 30 step-by-step recipes to get you started. With each new dish you prepare, your confidence will grow, and before you know it, your cooking will enter the big leagues, and your dinner guests will have full bellies.
Room Empty
by Sarah MussiDani is ravaged by anorexia and hasn&’t eaten for days. Fletcher is fighting to stay off the streets and to stay off drugs. Will their attraction to each other save or destroy them? Both patients at the Daisy Bank Rehab Centre, Fletcher wants to help Dani find out about the empty room at the heart of her pain: What happened to Dani in that room when she was four? Whose is the dead body that lies across the door? Why won&’t her mind let her remember? As Dani and Fletcher begin to learn how to love, Sarah Mussi weaves an intoxicating story of pain, fear and redemption.
Root Cellaring: Natural Cold Storage of Fruits & Vegetables
by Mike Bubel Nancy BubelStretch the resources of your small backyard garden further than ever before, without devoting hundreds of hours to canning! This informative and inspiring guide shows you not only how to construct your own root cellar, but how to best use the earth’s naturally cool, stable temperature as an energy-saving way to store nearly 100 varieties of perishable fruits and vegetables.
Root & Leaf: Big, bold vegetarian food
by Rich Harris'Harris's strength is in providing recipes to feed a crowd, from shareable salads to loaded, sticky-fingered flat-breads. This is vegetarian food but not as we know it' - the Daily TelegraphIn this exciting book they take centre stage as Rich Harris explores the many ways of using them, including pickling, smoking and fermenting, alongside the more traditional roasting and braising.As a chef and committed carnivore, Rich's use of vegetables focuses on flavour, bringing out the natural tastes of vegetables and playing with complementary textures and qualities. His creative and delicious recipes include Miso Glazed Pumpkin, Gnocchi with Caponata and Burrata Cream, as well as Celeriac Rice Pudding with Bramble Compote. Perfect served alone, as a side dish or part of a collection of vegetarian small plates, Rich's recipes show you how to celebrate vegetables in their delicious and varied glory.
Root & Leaf: Big, bold vegetarian food
by Rich Harris'Harris's strength is in providing recipes to feed a crowd, from shareable salads to loaded, sticky-fingered flat-breads. This is vegetarian food but not as we know it' - the Daily TelegraphIn this exciting book they take centre stage as Rich Harris explores the many ways of using them, including pickling, smoking and fermenting, alongside the more traditional roasting and braising.As a chef and committed carnivore, Rich's use of vegetables focuses on flavour, bringing out the natural tastes of vegetables and playing with complementary textures and qualities. His creative and delicious recipes include Miso Glazed Pumpkin, Gnocchi with Caponata and Burrata Cream, as well as Celeriac Rice Pudding with Bramble Compote. Perfect served alone, as a side dish or part of a collection of vegetarian small plates, Rich's recipes show you how to celebrate vegetables in their delicious and varied glory.
Root & Nourish: An Herbal Cookbook for Women's Wellness
by Abbey Rodriguez Jennifer KurdylaEmbrace the ancient healing power of plants with more than 100 whole-food, plant-based, gluten-free herbal recipes, designed around the most common health concerns of modern women. Did you know you have access to the most potent, sophisticated, and scientifically-proven apothecary cabinet—right in your own kitchen? Plants, specifically herbs and spices, have been used for centuries among holistic healing traditions around the world to promote health, longevity, and beauty. And as more people become afflicted with chronic stress-based conditions, from inflammation and food allergies to anxiety and depression and menstrual irregularities, a whole new generation is rediscovering nature&’s power for long-term wellness. In Root & Nourish, wellness experts Abbey Rodriguez and Jennifer Kurdyla teach women how to incorporate herbalism into their busy lives to restore and maintain their unique state of health. Expanding the herbal repertoire beyond teas and tinctures to include wholesome breakfasts, satisfying mains, indulgent desserts, and, yes, a full menu of teas and beverages for day and night, it&’s the first cookbook of its kind to pair everyday herbal cooking with women&’s health concerns—specifically related to digestion, mental health, and female reproductive hormonal health. As you come to learn which herbal ingredients offer you the nourishment you need, whether in the moment or to support chronic conditions, you&’ll curate an evolving personal herbal apothecary that will serve you for a lifetime. Alongside these affordable, seasonal, and sustainable recipes, Root & Nourish features mindfulness and holistic lifestyle practices drawn from yoga and Ayurveda that will help incorporate wellness into every part of the day. Once you discover how good you feel when you eat the right foods, at the right time, and in the right way, you will understand your body—and yourself—as you never have before: the way nature intended.
Root to Leaf: A Southern Chef Cooks Through the Seasons
by Steven SatterfieldFinalist for the 2016 IACP Awards: Julia Child First BookEat More Vegetables.Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield—dubbed the “Vegetable Shaman” by theNew York Times’ Sam Sifton—has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of the edible parts of the plant, from root to leaf. Satterfield embodies an authentic approach to farmstead-inspired cooking, incorporating seasonal fresh produce into everyday cuisine. His trademark is simple food and in his creative hands he continually updates the region’s legendary dishes—easy yet sublime fare that can be made in the home kitchen.Root to Leaf is not a vegetarian cookbook, it’s a cookbook that celebrates the world of fresh produce. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection mouthwatering recipes make the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed cookbook, with its stunning color photographs, elevates the bounty of the fruit and vegetable kingdom as never before.
Root-to-Stalk Cooking: The Art of Using the Whole Vegetable [A Cookbook]
by Tara DugganA cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar. Make the Most of Your Produce!Don't discard those carrot tops, broccoli stalks, potato peels, and pea pods. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavorful.Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals. Corn husks and cobs make for rich Corn-Pancetta Puddings in Corn Husk Baskets, watermelon rinds shine in a crisp and refreshing Thai Watermelon Salad, and velvety green leek tops star in Leek Greens Stir Fry with Salty Pork. Featuring sixty-five recipes that celebrate the whole vegetable, Root-to-Stalk Cooking helps you get the most out of your seasonal ingredients. By using husks, roots, skins, cores, stems, seeds, and rinds to their full potential, you'll discover a whole new world of flavors while reducing waste and saving money.
Root to Stem: A seasonal guide to natural recipes and remedies for everyday life
by Alex Laird'Root to Stem is a seasonal and holistic approach to health that puts plants, herbs and nature at the heart of how we live and eat. It is a new kind of guide that links individual health to our communities and the planet's health to sustain us all.'This perfect companion to the seasons, this book will show you how to take greater control over your own health and well-being, treat everyday ailments, and ensure the sustainability of the planet through discovering how to forage, grow, or shop for plant- and herb-based foods and products. Including: Detox in the spring with sorrel, cleavers and nettles. Harvest summer lime leaf shoots to soothe digestive upsets and feed gut microbes. Bake a Lammas loaf to celebrate the autumnal equinox. Boost your winter immunity with red berries, purple potatoes and rosehips. Root-to-stem eating encourages you to use every edible part of plant, including the leaves, skin, seeds and stalks.Travelling through the four seasons, expert medical herbalist Alex Laird shares the natural ingredients that are available on your doorstep, simple delicious recipes and easy-to-make herbal remedies.
Rooted Kitchen: Seasonal Recipes, Stories, and Ways to Connect with the Natural World
by Ashley RodriguezDeepen your relationship with the natural world through more than 80 delightfully inventive recipes featuring seasonal ingredients, plus thoughtful essays, tips, and basic techniques for foraging, preserving, and cooking over an open fire.At a time when we urgently need to connect with the earth, Rooted Kitchen offers a fresh way to appreciate nature and the treasures it provides. Organized seasonally, you&’ll find recipes to make the most of your farmers market or neighborhood foraging haul, such as a comforting Nettle Orecchiette with Sausage and Mint in spring (and how to use nettle leaves to make a nutritious, soothing cup of tea on chilly mornings); Nectarine Salad with Cucumber, Fennel, Feta and Herbs in summer; and Fire-Roasted Pumpkin Fondue with Chanterelles in fall.You&’ll also find tips for harvesting ingredients, from mushrooms to nettles to edible flowers, along with preserving, fermenting, beginner foraging techniques, and mindfulness activities. Seasonal ingredients are spotlighted so you can make the most of nearby nature. It can be as simple as pairing salmon with the distinct flavor of spruce tips snipped from a tree or plucking lilac blossoms and making Rhubarb-Lilac Jam to dollop on a pavlova. From small urban backyards to nearby parks to forests and beyond, when we become more connected to the outdoors through our food, it sparks a deeper connection to ourselves.
Roots
by Tommy BanksThe stunning debut cookbook from Michelin Star chef and Great British Menu champion Tommy Banks.Roots is a glorious celebration of the key ingredients grown, foraged and preserved by Tommy close to his award-winning restaurant, The Black Swan in Oldstead, North Yorkshire. Influenced by the rhythms of the land he farms, he renames and redefines the seasons into three growing groups and shares creative recipes, preserving techniques and ideas on using these 'root' ingredients all year round. Beautifully shot throughout the shifting seasons the images showcase recipes, the ingredients and the landscape from which they hail.
Roots
by Tommy BanksThe stunning debut cookbook from Michelin Star chef and Great British Menu champion Tommy Banks.Roots is a glorious celebration of the key ingredients grown, foraged and preserved by Tommy close to his award-winning restaurant, The Black Swan in Oldstead, North Yorkshire. Influenced by the rhythms of the land he farms, he renames and redefines the seasons into three growing groups and shares creative recipes, preserving techniques and ideas on using these 'root' ingredients all year round. Beautifully shot throughout the shifting seasons the images showcase recipes, the ingredients and the landscape from which they hail.
Roots
by Deborah Madison Diane Morgan Antonis AchilleosFrom the author of more than 10 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes--salads, soups, side dishes, main courses, drinks, and desserts--that bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking.
Roots, Heart, Soul: The Story, Celebration, and Recipes of Afro Cuisine in America
by Todd Richards Amy Paige CondonChef Todd Richards, the James Beard Award–winning author of Soul, is your guide to exploring West African diaspora cooking in the Americas, spanning history from the slave trade through the Great Migration, with over 100 mouthwatering recipes and illuminating narratives.Across centuries and continents, the influence of West African food and culture draws a delicious family tree whose branches stretch into the Caribbean, Mexico, and the United States from coast to coast—from the deep South to the Wild West and all the roads in between. In this sprawling and evocative cookbook, acclaimed chef Todd Richards traces these shared roots and the journeys that connect them. Researched and informative, this book takes you beyond the recipes, exploring the history behind these traditional dishes—and the people who created them—and how peoples of the West African diaspora shaped and changed American history as we know it today.Including vibrant documentary photography, features throughout highlight interviews with chefs and luminaries, additional notes on ingredients and historical context, and expert chef’s tips. At the heart of the book are Chef Todd’s inspired recipes, including:Peanut and Mustard Greens Soup with Ginger and TomatoHaitian Oxtail with Beef Broth and PiklizGrilled Shrimp Mojo with Black Bean Puree and Toasted RiceGrilled Quail Tacos with Mole PoblanoScallion and Smoked Cheddar Cornbread Fritters with Red Pepper HoneyPeach Cobbler with Butter Pecan Ice CreamBuffalo Style Frog Legs or Chicken Wings with French Onion Ranch Dressing7-Up CakeChicago-Style Beach SpaghettiBBQ Shrimp with Garlicy French Bread and Parsley ButterBeignets with Espresso Powdered SugarFrom page to glorious page, Todd’s deep knowledge and vivid storytelling remind us that cooking and sharing food is a joyous way to connect with history, culture, and each other.
Roots of the Farm Problem
by Luther G. TweetenThis book represents an attempt to extend our knowledge of the fundamentals of the farm problem and the coming shape of the agricultural industry. Its emphasis is on the demand for inputs. It examines the forces which have increased the use of such capital items as fertilizer and chemicals, farm machinery and operating inputs; it appraises those forces which are causing rapid changes in technology and output. The data used here also indicate the response expected in output and in use of capital or labor inputs as prices of these farm resources and farm products change by given amounts.
Rosalind Creasy's Recipes from the Garden: 200 Exciting Recipes
by Rosalind CreasyThis collection of mouth-watering recipes from Rosalind Creasy, a pioneer of the edible landscaping movement, will help you celebrate the incredible flavors of the garden-fresh vegetables, fruits and herbs waiting in your backyard. <P><P>Feast on delicious, fresh salads ranging from the classic-Basic Garden Salad, Tangy Mesclun Salad and Creamy Caesar Salad-to the extraordinary-Crab and Asparagus Salad with Fancy Greens and Sorrel Dressing, Watermelon Spicy Salad and Flower Confetti Salad. Indulge with Rhubarb and Strawberry Cobbler, Asparagus with Hollandaise Sauce, Gardener's Spring Lamb and Savory Bread Pudding with Sorrel and Baby Artichokes.
Rosa's Thai Cafe: The Vegetarian Cookbook
by Saiphin Moore'Damn, Saiphin can cook - the perfect ambassador for this glorious food and country' - Tom Parker Bowles'One of London's coolest female chefs' - Time OutFinding strictly vegetarian food in Thailand can be tricky, where fish sauce is the king of the kitchen. In the follow-up to her debut, Rosa's Thai Café: The Cookbook, Saiphin Moore embraces this challenge, creating over 100 delicious and simple recipes for Thai-loving vegans and vegetarians. Featuring authentic dishes such as Tom yum noodle soup, Congee with shiitake mushrooms, Stir-fried aubergine with roasted chilli paste and Butternut red curry, this brilliant sequel adds an exciting new strand to Rosa's repetoire.
Rosa's Thai Cafe: The Cookbook
by Saiphin MooreRosa's Thai Cafe. Born in the East. Raised in the East End. In keeping with its contemporary twist on authentic Thai cuisine (sometimes based on western ingredients), Rosa's Thai Cafe celebrates traditional Thai cooking techniques and features over 100 recipes, including dishes from the menu at Rosa's as well as family favourites and regional dishes from founder Saiphin Moore's regular trips back home. Recipes range from the aromatic Beef Massaman Curry to the Soft Shell Crab Salad, Larb Spring Rolls, homemade Sriracha Sauce and Mangoes with Sticky Rice.
Rosa's Thai Cafe: The Vegetarian Cookbook
by Saiphin Moore'Damn, Saiphin can cook - the perfect ambassador for this glorious food and country' - Tom Parker Bowles'One of London's coolest female chefs' - Time OutFinding strictly vegetarian food in Thailand can be tricky, where fish sauce is the king of the kitchen. In the follow-up to her debut, Rosa's Thai Café: The Cookbook, Saiphin Moore embraces this challenge, creating over 100 delicious and simple recipes for Thai-loving vegans and vegetarians. Featuring authentic dishes such as Tom yum noodle soup, Congee with shiitake mushrooms, Stir-fried aubergine with roasted chilli paste and Butternut red curry, this brilliant sequel adds an exciting new strand to Rosa's repetoire.